Iconic Producers Wine Club
LESS IS MORE WINES1 to 2 Bottles Every Other Month
Shipping included.
*Ships every other month.
Enjoy 15% off store wide while being a part of the Iconic Producers Wine Club.
*Current wine club of the month selection is subject to availability. If the wine posted is not available we will contact you.
Iconic Producers Wine Club
WTF! type of wine. If you want to impress people in the know, join this! However, we are not into impressing. We are interested in the introspective qualities wine allows. These wines are special, they are wines of authorship, of intention. These are wines to be shared, intimately. Wines of meditation, as Alejandro would say “enjoyed in the company of oneself”
These winemaker-defined wines are precious and few. This is our smallest club, just a handful of bottles.
CURRENT RELEASE
Gravner Ribolla Venezia-Giulia Bianco 2016: Deeply complex and distinctive orange wine, showcasing the mastery of extended skin contact and amphora aging. It pours a rich amber hue, revealing intense aromas of dried apricots, honey, orange peel, and wild herbs, with underlying notes of nuts, iodine, and subtle oxidative character. The palate is textured and full-bodied, offering layers of ripe stone fruit, balsamic tones, and earthy minerality, supported by firm tannins and vibrant acidity. As it evolves in the glass, hints of tea leaves, saffron, and dried flowers emerge, leading to a long, structured finish. A meditative and thought-provoking wine, best enjoyed slowly to appreciate its evolving complexity.
Paolo Bea Pipparello 2018: The Pipparello vineyard is a hilltop site in Montefalco at 1300 feet above sea level. The soil is clay and gravel. The vines in the Pipparello vineyard are a minimum of 20 years old. Harvest takes place normally during the middle of October. The ultimate wine is a blend of roughly 60% Sangiovese, 25% Montepulciano and 15% Sagrantino. The cuvaison extends for a period between 40 to 50 days. After the alcoholic fermentation this wine spends a year in stainless steel tanks and then two years in large oak barrels and is released after an additional year of bottle-aging.