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Wine & Spirits

Henry’s Hard Soda Launches New Hard Cherry Cola Flavor

Following a strong launch at the beginning of the year, MillerCoors is expanding its Henry’s Hard Soda offerings to include Henry’s Hard Cherry Cola. Now available on shelves nationwide, Henry’s Hard Cherry Cola joins the rest of the Henry’s family of flavors, Henry’s Hard Ginger Ale and Henry’s Hard Orange Soda.

At 4.2 percent alcohol by volume, Henry’s Hard Cherry Cola is made with real cane sugar and delivers a refreshing cherry cola flavor with a subtle hint of almond taste, giving it a distinctive twist from Henry’s other two flavor offerings.

“We are thrilled to see such strong excitement for Henry’s Hard Soda. Consumers are raving about both Hard Ginger Ale and Hard Orange flavors,” said Bryan Ferschinger, MillerCoors senior director of innovation. “We believe our Hard Cherry Cola hits that perfect balance of familiarity and appeal, and we can’t wait for people to try it.”

Since launching in January 2016, Henry’s Hard Soda has become the No.1 hard soda. Henry’s Hard Ginger Ale is the top-performing ginger ale in the category and Henry’s Hard Orange is the fastest-turning product in hard sodas.1

Henry’s Hard Soda offers a fun and exciting way to put an unexpected, adult spin on familiar flavors. The brand is supported with a national, Gen-X targeted marketing campaign that kicked off in January 2016 and features adults who have grown up, but have not grown old. The campaign includes TV, digital media, social media, billboards and point-of-sale marketing.

“Our focus remains on the Gen-X audience because we believe this is a group that continues to be overlooked,” said Ferschinger. “We know Gen-Xers have stuff to do tomorrow, which is why we created Henry’s Hard Soda. Henry’s provides just the right amount of fun, helping people embrace their ‘Live Hard-ish’ lifestyle.”

Division Winemaking Announces 2016 Releases

Well known for production of lesser-known wine varietals, Division Winemaking Company’s (DWC) founders Kate Norris and Tom Monroe celebrate summer with their sixth vintage release, offering carefully selected wines prime for the season. The 2016 summer releases include two distinct variations of Gamine Grenache Rosé Pétillant & Pétillant Naturel, a personal expression of Norris under her Gamine label, as well as DWC Chardonnay “Trois” the first single chardonnay release from this vineyard, Pinot Noir “Deux” and Pinot Noir “Trois.”

Norris launched the Gamine label at DWC in fall of 2015 inspired by her love for the Rhone Valley region of France. DWC new releases are currently available online, are distributed to 17 states, Canada and France, and available at the SE Wine Collective. Recently DWC launched a brand new way to experience Oregon wines through their two-tiered membership-based wine club featuring all DWC wines. The club serves as a great way to taste your way through new wines, learn about unique varietals, and experience the next wave of Oregon and Washington winemaking with select wines sent to your door or available for pick up at the winery twice a year. Featuring the “Undivided” collection with six wines shipped twice a year and the “Divide and Conquer” with a customer choice of 12 wines, also released twice per year.

Norris and Monroe arrived in Oregon in early 2010 with youthful energy and armed with the wealth of experience and knowledge that they learned in France. Not being taught the more traditional New World winemaking methodologies most commonly seen on the West Coast, provided the opportunity to start their own winery uninfluenced by the New World norms. The wine company has become an ambassador for the new generation of Portland produced wines and serves as a guide to the hottest upcoming varietals and wines such as Gamay Noir, Chenin Blanc, and Old World-style rosés. Determined to make approachable and balanced wines though minimal manipulation, they have a passion to work with well farmed terroir expressive vineyards, many of which are organic and/or Biodynamic®, celebrating the varietals they as winemakers love to drink. Now in their sixth vintage, Norris and Monroe represent a new generation of winemakers that are looking beyond the status quo to create unique styles of wine, with a purpose, a story and without traditional barriers.

2016 Summer Wine Releases

2015 Gamine Grenache Rosé Pétillant & Pétillant Naturel
The bubbles are back and in two fun and distinct expressions! This is the second vintage of sparkling wine made under Norris’ personal project, Gamine Wines, which started with the idea to create a lovely, fresh and approachable ap ro style bubble with a richer grape varietal picked early to preserve acidity and liveliness. The 2015 vintage in Oregon had record heat units. Tom and Kate both love the Quady North Mae’s Vineyard in the Applegate Valley AVA in southern Oregon and had worked with the grapes as the sole component of their Loire clones dominated based Division Cabernet Franc, and Kate’s Gamine Syrah. Herb Quady has become one, if not, the best growers in the region, grew up in the family of the famed Quady Winery in California’s Central Valley, later became the vineyard manager for Randall Graham’s Bonny Doon wine empire before first coming north to southern Oregon with his sights on applying organic farming techniques to a region with mostly undiscovered vineyard potential. His Mae’s Vineyard block slopes southeast into the Applegate Valley in what can only be said as one the prettiest spots we’ve seen in the state. Loamy/clay and marine sediment overlay sits on top of a large granite slab (yes granite!), which makes this a truly distinctive site to work with. picked our Grenache very early to preserve acidity and the fresher vibrant flavors and weight.

2014 Division Chardonnay “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! We have been very fortunate to work with some of the best Chardonnay sites in the Willamette Valley and again are ecstatic with the old vine Biodynamic Davis 108 at Cooper Mountain Vineyards’ Old Vines site (1978 planting). The Gross family has created one of Oregon’s greatest stories dedicated to truly sustainable farming and wines made very naturally, so we feel very akin the Gross’s and their winemaker, Giles de Domingo.

The wine is light and airy, but still full and rich. The aromatics begin with a slight amount of well integrated reduction that shouts graphite and flint. The palate has great presence and begins with well structured white peach skins, to some lemon crème and ends with a distinct calcium/lime minerality. The 2014 Division Chardonnay “Trois” brings a very classic Old World character to it that will lend itself to extended ageing. If you’re going to drink now, a bit of decanting is helpful and will help coax out the complex expression.

2014 Division Pinot Noir “Deux”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! Vista Hills is a 42-acre vineyard that sits high atop the Dundee Hills AVA, reaching heights of nearly 900 feet, which is quite high for the Willamette. The slow ripening conditions and well-draining Jory soil are ideal for Willamette Valley Pinot Noir and the site is farmed LIVE certified sustainable and Salmon Safe, producing premium fruit without taking a toll on the special environment it’s nestled in.

The wine is red fruit dominated with amazing palate width that exemplifies the ferrous Jory soils. The palate is all cherry and strawberry with iron like mineral tones and is texturally well developed. This wine is purely high quality classic Oregon Pinot Noir that is drinking exceptionally well at the time of release and will likely age well.

2014 Division Pinot Noir “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable grape farming climates. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment!

First planted in 1980 on what is believed to be the remnants of an active volcano, this certified organic vineyard is situated between 660 and 860 feet in elevation on Nekia, Jory and Rittner soils. The elevation aspect lead to warm and sunny days and very cool evenings, which helps the Pinot Noir from Temperance retain its legendary acidity while still demonstrating intensity and complete phenolic ripeness. Temperance Hill is farmed by Dai Crisp, one of the best viticulturists in Oregon, or in the U.S. for that matter, with impeccable care and dedication.

This ruby colored wine is all cherry and intense mineral on the palate that has soft coating tannins that fit perfectly with the textual components. The initial aromatics are pure Pinot Noir traits with deep black cherries and fresh dried tobacco leaves.

Upgrading the Whiskey Sour

By Micah Cheek

Bittermilk: The name is made up, but the quality isn’t. “We wanted to evoke a more southern feeling. We wanted to do another avenue of business. The idea is, the labor is in the bottle; just add booze,” says Owner MariElena Raya.

Bittermilk, purveyors of cocktail mixers, has won a sofi Award in the Cold Beverage category for its No. 3 Smoked Honey Whiskey Sour. The mix, made with bitter orange peel, lemon and honey smoked over barrel staves, is made for mixing with bourbon for a whiskey sour, or tequila for a smoked honey margarita. The company, based in Charleston, South Carolina, was inspired by the experiences of owners MariElena and Joe Raya as they operated their Charleston bar, The Gin Joint, after their house-made mixers began receiving lots of attention. “We got a lot of people asking for the recipe, but coming back and saying they had trouble finding the ingredients or it didn’t taste the same.” says Raya. “People often refer to them as bitters – they have bittering agents in them. We use organic juices; we use some interesting culinary techniques like barrel aging.”

Bittermilk’s first big break, an award from Garden & Gun magazine, gave an unexpected boost to the small company. “We won as a finalist in the beverage category, for the No.1 Old Fashioned. We went to selling 10,000 bottles in December. And we’re hand bottling and capping them. We had a small warehouse that we used a lot for our bar, and then it just went nuts. That was an amazing award to win,” Raya says.

Soon after, Bittermilk products became finalists in both the Good Food Awards and sofi Awards. “The acceptance of the product has been wonderful. We spent a great deal on branding. It really paid off,” says Raya. “A lot of people want to stock the product. They love the look and it fits into their store. Customers say they bought it because it looked neat, and they come back and say it’s like they’re addicted to it.”

With a gold sofi for the shelf, Raya is hoping to increase Bittermilk’s footprint. “Buyers can recognize the award and know it’s important. We’re not sure what to expect, but we’re really excited to branch out,” says Raya. “We haven’t delved into the Northeast that much and the Midwest. California’s been a great area for us, and all of the Southeast. The Northeast is still untapped.”

Bittermilk’s strongest sales have been during the holiday season, and Raya is preparing for it with some new options. Gift sets and new packaging have been in the works, as well as seasonal flavors. “We’ve done a lot with the No.7 – we’re doing it as a seasonal mixer. Last year, we did a Gingerbread Old Fashioned. This year, we’re coming out with a Yuletide Old Fashioned with sour cherry,” says Raya.

Raya has also released a line of bar syrups under the name Tippleman’s. “The Tippleman’s line is geared more to the restaurant industry, and people who want to explore more with cocktails,” she says. “We’re selling just the maple syrup that we cook over oak staves, and the burnt sugar – you can make a really great tiki drink with that.”

Champagne Shipments to U.S. Increase for Third Consecutive Year

The Champagne Bureau, USA announced today that 20,508,784 million bottles of Champagne were shipped to the United States in 2015, an increase of 6.61 percent from 2014. This marks the third consecutive year of growth in Champagne shipments to the United States.

“It is wonderful to see U.S. consumers buying Champagne at record numbers. The strong growth represents the real excitement consumers have for Champagne and highlights the important role Champagne plays in the growing U.S. wine market,” said Sam Heitner, Director of the Champagne Bureau, USA. “As more Americans drink wine, they are placing more value on wines that come from unique places. This desire to understand where their wines come from is a key to building long-term connections with consumers and why we like to remind all that Champagne only comes from Champagne, France.”

The United States is the second largest export market for Champagne, trailing the United Kingdom, which imported 34,153,662 bottles in 2015. Worldwide, Champagne shipments totaled 312,531,444 bottles, an increase of nearly 2 percent over last year.

More than merely a type of wine, Champagne is a unique winemaking region with a long history of winemaking expertise. In fact, its historic hillsides, houses and cellars were recently named a UNESCO World Heritage Site. Therefore, to earn the right to label their bottles with the “Champagne” name, the growers and producers of the Champagne region adhere to strict grape growing, harvesting and winemaking regulations. In recent years, the region has also been lauded for its environmental leadership, launching a comprehensive carbon reduction effort that has already reduced the region’s carbon footprint and establishing a new environmental certification for wine growers and producers to quantify their environmental sustainability and advances.

Mead with Love


By Richard Thompson


Breweries like Sky River Meadery and Moonlight Meadery are offering new delicious flavors – such as raspberry, blackberry, and even strawberry rhubarb – along with traditional honeyed staples in their dry, sweet and semi-sweet mead lines.

“It’s coming back as a beverage of choice,” says Michael Fairbrother, Founder and Head Mead Maker at Moonlight Meadery and President of American Mead Maker Association.

Moonlight Meadery, which opened in 2010 and is based in Londonderry, New Hampshire, offers a line of 70 different products and has seen interest in mead explode over the last year. “Production in the first two years was about 24,000 bottles (2000 cases), but we have done close to seven times as much in the last year alone,” says Fairbrother.

Kurt’s ApplePie, the meadery’s top seller, won the gold metal at the 2013 Mazer Cup International and is made with Sunny Crest Farm apple cider with Madagascar-bourbon vanilla and Vietnamese cinnamon. Its sweetness is balanced by the tartness from the added cinnamon, and the vanilla lightens it up, says Fairbrother.

Desire, a sweet mead made with blueberries, black cherries and blackcurrants, is the company’s flagship mead and won first place in the New England Regional Homebrew Competition back in 2009. Fling is made with strawberry rhubarb and orange blossom honey and has a light tartness that balances the sweet with strawberry notes. “I suggest to customers to try it with a goat cheese salad,” says Fairbrother.

Coffee in Bed, a dessert-style mead with a rich, robust honey-note, was another award winner at the International Mazer Competition that goes well with dark chocolates, tiramisu and German Chocolate cake.

Sky River Meadery, a Washington-based meadery found in the Woodinville Winery District, has been open since 1997 and specializes in traditional meads and honey wines. “We only make mead,” says Denice Ingalls, President and Wine Maker at Sky River, “We keep it simple and approachable.”

SOLAS, the meadery’s flagship mead, is a tribute to Old World meads, says Ingalls. Using saturated, smokey whiskey barrels from Dry Fly[TM] Distillery, SOLAS is a very sweet mead that combines honey and wheat whiskey flavors and is definitely an indulgence that should be sipped.

The company’s 10 different meads – with nine currently available – range from a traditional Brochet mead that has a darker, richer quality – due to the honey being caramelized before fermentation – to the Ginger mead that has a sassy ginger note with a spicy finish. “Our Rose mead is the ‘boudoir’ wine, luscious and indulgent, and pairs beautifully with meals where there are a lot of pistachios, like Persian and Middle Eastern foods,” says Ingalls.



American Born Moonshine Celebrates Second Anniversary

American Born Moonshine celebrated its two-year anniversary with a nod to the past and a push to the future. Founded in 2013 by Patrick Dillingham and Sean Koffel as the lead product of Windy Hill Spirits, American Born Moonshine has expanded its reach to 24 states, while also staking its claim as the fastest growing moonshine brand in the United States, doubling its sales volume over the past year.

“2015 has been an incredible growth year for American Born Moonshine,” says Co-founder Sean Koffel. “We are now available in 25 states across the nation and we have expanded our reach with national marketing campaigns in music and racing as well as local bartender campaigns to help give people the best moonshine experience. We are looking forward to a great rest of the year with more growth on the way for 2016.”

In the past year, Windy Hill Spirits’ first brand has achieved overwhelming success. American Born Moonshine is identified by many as the most authentic and best tasting in the category and is poised to be the category leader. Earlier this year, Windy Hill Spirits kicked off a number of partnerships with large national retail and grocery chains including Kroger’s, Walmart, Safeway, and Albertson’s and expects this to be a significant area of future growth for the brand. In addition, American Born Moonshine has grown geographically and organically over the past 12 months, doubling sales volume and depletions in the same time frame.

“We have seen tremendous positive feedback on American Born Moonshine since we rolled this out in Florida earlier this year,” said Eric G. Pfeil, Vice President of Sales, Premier Beverage Company. “The volume has surpassed our initial expectations and projections. Additionally, the folks from ABM have been very responsive with the market needs, and have provided excellent resources. We are looking forward to continued success with the brand and with Windy Hill Spirits as a whole.”

To celebrate its incredible growth over the past two years, American Born Moonshine will be unveiling a new program called #sharetheshine, which will honor the bartenders, retailers and bootleggers who serve the company’s moonshine this fall and winter. American Born Moonshine will be utilizing the hashtag #sharetheshine to track pictures of bartenders serving these participants and will select the most creative image as a winner every two weeks. The winner will be contacted and will receive an American Born Moonshine crate filled with the best “ABM Moonshine Bootlegger gear.” To participate, people just need to like or follow @AmericanBornMoonshine on Instagram and post their most creative image embodying #sharetheshine. Participants can tag a friend or two they’d like to share the shine with and then hashtag #sharetheshine. Winners will be chosen randomly.

There are three different types of American Born Moonshine – Original, Apple Pie and Dixie:

  • American Born Moonshine Original “White Lighting” is a 103-proof, unaged corn whiskey made from a blend of corn, sugar and water. The recipe is high in corn content yet still embraces the sugar to allow for a smooth finish and remarkable mixability.
  • American Born Moonshine Apple Pie is 83 proof made from a 100 percent corn base with natural apple and cinnamon flavors.
  • American Born Moonshine Dixie is an 83-proof sweet tea-flavored moonshine. Dixie is made from a corn base combined with natural tea flavors.

Launch of

Maureen Downey, named the “Sherlock Holmes of Wine” by Bloomberg and the “Wine Detective” by SF Weeklyannounces the official launch of, the first of its kind resource for vendors, buyers and producers of fine wine. Founder Maureen Downey was instrumental in solving the now notorious case of the Kurniawan wine counterfeits, which were estimated to have brought $130 million dollars of fake wine to auction and international markets. When Thomas Keller’s the French Laundry had $300,000 of wine stolen from their collection last December, Downey was immediately consulted by the FBI to help them crack the case. Bloomberg Business says, “For the past 10 years she has been on a one-woman crusade to rid the wine industry of counterfeit and stolen wine.”

The aim of is to raise awareness of wine fraud and counterfeiting issues in the wine trade and among consumers, and to educate its members on the core principles of wine authentication. The mission of the site is to make it difficult for wine fraudsters to thrive by raising awareness and knowledge, as well as increasing due diligence. The ultimate goal is to end wine counterfeiting and fraud, creating a more transparent and authentic global wine marketplace. offers a subscription service that provides education and advocacy for wine collectors, producers and vendors through the largest anti-counterfeiting resource in the world. The site reports information about the latest breaking counterfeit scandals, and current wine fraud events and trends seen by Downey and her global team of experts.

The site lists vendor members who are known to do their due diligence when it comes to selling wine in the global marketplace and reports news related to wine production, packaging, branding, distributing, storing, selling, and collecting. In The Business and Vendor sections, members can display the Member Badge on their own websites and wherever they market or sell their wines to demonstrate to colleagues and clients that they are dedicated to becoming educated about and stamping out wine fraud and wine counterfeiting. It is a one-stop-shop for all things related to wine fraud and counterfeiting, and it is helping the wine industry become more accountable to its buyers.

Sangria and Gazpacho from Bodega Barcelona

Sangria and gazpacho are two traditional staples of Mediterranean culture that have been exported around the world. Bodega Barcelona celebrates this cherished heritage with their refreshing products Sangria LOLEA and Mucho Gazpacho.

Bodega Barcelona sangriaSangria Lolea, combines tradition and culture to make the perfect combination of wine and fruit, with a frizzante touch. LOLEA is made with all-natural ingredients designed from the best grape varietals. Sangria LOLEA is produced and bottled in Aragon (Northeast of Spain) – the wine region of Calatayud – and its preparation involves more than 25 processes while keeping an artisanal touch intact.

In addition to its fine taste, LOLEA adds a sophisticated flare of style to any brunch, dinner or celebration. LOLEA’s unique presentation projects the outgoing Mediterranean attitude. LOLEA’s packaging has been widely applauded and collected several accolades: honing in on every detail regarding all aspects of design, including the vessel shape, its eye-catching sleeve label, and a consumer friendly swing top cap, in addition to all of its sharp branding and communication tools.

Sangria LOLEA is present in 30 countries on five continents and sold mainly in gourmet departments and specialty stores as well as bars, restaurants and upscale grocery stores. Lolea No.1 Red and No.2 Clarea (White) are both sold in standard 750 ml bottles and new 8-ounce  single-serve mini-bottles for convenience, perfect for picnic baskets and coolers.

Bodega Barcelona gazpachoMucho Gazpacho, an amazing blend of all natural vegetables, presents a traditional recipe in a ready to drink form. Perfect for warm-summer days, this refreshing beverage, will not only quench the thirst of consumers, but also provides nutritious benefits. Blended with, tomatoes, cucumbers, red bell peppers and other great fresh ingredients from the local orchards Mucho Gazpacho is prepared and bottled in Spain, in a region where the best tomatoes are grown.

Mucho Gazpacho is available in 8-ounce glass bottles that can be merchandised in the refrigerated deli section of gourmet and specialty stores, as it’s better served chilled.

Bodega Barcelona will be in the North Hall at the Summer Fancy Food Show.

TWINOAKS Announces Taste Station Launch


Shopper marketing agency TWINOAKS has just announced the launch and test of Treasury Wine Estates’ taste stations in 1,000 Kroger stores across 20 states this spring. It allows shoppers to sample three varietals of Beringer commercial wines via single serve “flavor strips”.tastestrip

TWINOAKS led the concept development and design of this innovation which not only benefits the shopper but also addresses the legal complexities within the wine category as the strips deliver the full flavor of the wines while being nonalcoholic.  “We are proud to have partnered with Treasury Wine Estates and are tremendously excited by the marketing advances this technology delivers.  It uniquely addresses the needs of both the shopper and our client.  Further, it provides retailers with a new form of shopper engagement and ability to convert shoppers within the category,” commented Steve Devore, Managing Director, TWINOAKS.

The launch of the taste stations is the result of a year-long campaign based on research findings that state 94 percent of women running households say sampling gives them a better idea of a product than advertising, and 83 percent of shoppers say that an item they’ve sampled has become a repeat purchase.Other key contributors to the launch included Acorn Design and Manufacturing, Acupac Packaging, Inc., and News America Marketing.

“We are thrilled with the thought-leadership and resolve demonstrated by our agency partner, TWINOAKS, throughout this process. This is an innovation the category has never seen and they were instrumental in bringing it to fruition,” said Tammy Ackerman, Senior Brand Manager for Beringer.

Terlato Wines to Add Burgundy’s Chateau de Meursault and Chateau de Marsannay to Luxury Wine Portfolio

Terlato Wines will become the exclusive U.S. importer for the renowned and historic Burgundy Domaines of Chateau de Meursault and Chateau de Marsannay. The long-term agreement with owner Olivier Halley represents an expansion of Terlato’s Estate portfolio with some of the most respected wines of the Cote de Beaune and Cote de Nuits regions.

Each property produces hand-crafted wines made from 100 percent estate-grown fruit and reflects the distinctive vineyards and appellations from which they are made. Chateau de Meursault and Chateau de Marsannay were purchased by Olivier Halley in 2012 from the Boisseaux family, and today both Domaines are enjoying a renaissance under his thoughtful care and guidance.

“We are very pleased to have forged this partnership with Olivier Halley and to represent these two extraordinary and historic Domaines, said Terlato Wines Vice Chairman John Terlato. “The wines from Chateau de Meursault and Chateau de Marsannay are exceptional — hand-crafted with great attention to detail and quality.  We always look for long and lasting partnerships with families who share our values, and this is a fitting addition to the partnerships we have already established with other important Burgundian families.”

Terlato will import a collection of wines from each Domaine including Le Clos du Chateau and Meursault, Le Clos des Grands Charrons (Monopole) from Chateau de Meursault, and Marsannay and Marsannay Longeroies – Clos de Roy from Chateau de Marsannay, as well as Villages, Premiers and Grand Crus from their respective appellations.  These wines have been recognized as some of Burgundy’s best by key wine journalists and influencers, such as Revue des Vins de France, Bourgogne Aujourd’hui, Decanter and Allen Meadows of Burghound.

“We are very happy to be working with the Terlato family, because we share a passion for making the best, most important wines of the world available to people around the world,” said Stephane Follin-Arbelet, General Manager of Chateau de Meursault and Chateau de Marsannay.  “Terlato Wines has an international reputation as the top luxury wine importer in the U.S.  Their portfolio of wines is known as one of the best in the world, and they are an ideal partner for us.”

Chateau de Meursault and Chateau de Marsannay stand out for more than their exceptional wines, truly offering the Burgundian experience by welcoming visitors seven days week in their historic and beautiful cellars, in one of the world’s most iconic wine regions.  In addition, Chateau de Meursault has proudly hosted the almost century-old Burgundy event, “La Paulee de Meursault” since the early 1980s.  Each year hundreds of the world’s most avid Burgundy aficionados receive coveted invitations to this legendary lunch at Chateau de Meursault, which unites the top Burgundy producers of the region.

Terlato Wines has a global portfolio of more than 70 brands from world class wine producers in more than a dozen countries and controls a 20 percent market share of wines $20 and up in the U.S. Terlato Wines garners more 90+ ratings than any wine company in the world and is a division of the Terlato Wine Group, the parent company comprising several small businesses specializing in the marketing and production of exceptional wines. Owned and operated by the Terlato family for four generations, the Group also includes the family’s winery investments and partnerships in some of the world’s most esteemed wine regions including: Napa Valley;Sonoma County; Sta. Rita Hills in Santa Barbara CountyVictoria, Australia; the Rhone Valley in France and; Montalcino, Italy.

The Terlato Wines portfolio of brands includes:Napa Valley: Chimney Rock, EPISODE, Galaxy, Jack Nicklaus WinesLuke Donald Collection, Markham Vineyards,  Rutherford HillTangley Oaks, Terlato Family Vineyards; Sonoma County: Giarrusso, Hanna, Rochioli, The Federalist, Terlato Family Vineyards; Santa Barbara County: Flor de Campo, Sanford; California Appellation: Glass Mountain, Greystone Cellars, Mike Ditka Wines, Seven Daughters;  Washington StateGrace LaneArgentina: Cuarto Dominio, Tamari; Australia: Domaine Terlato & Chapoutier, the Lucky Country, Twelftree, Two Hands; Austria: Kracher, Sohm & Kracher; Canada: Peller Estates; ChileLapostolle; France: Belleruche by M. Chapoutier, Champagne Bollinger, Champagne Duval-Leroy, Chapoutier, Chateau de Sancerre, Chateau Timberlay, Domaine Ramonet, Chateau de Meursault, Chateau de Marsannay, Langlois-Chateau, MARIUS, Mischief & Mayhem; Greece: Boutari, Elios; ItalyAnselmi, Berlucchi, Ca’Marcanda (GAJA Toscana), Cecchi, Colavita, Cusumano, Epsilon, Fizz 56, GAJA, Goretti, Il Poggione, Mazzoni (Toscana), Nino FrancoSanta MargheritaJapan: Shimizu-no-mai Sake; Mediterranean: Elios; New Zealand: Loveblock, Turning Heads, Wairau River; Portugal: M. Chapoutier; South Africa: Anthonij Rupert, Ernie Els, Guardian Peak, Protea, Rust en Vrede; SpainBodegas ValdemarMarco Abella.  Artisan Spirits: Adelphi Selections Scotch, Distillatorio Nonino (Amaro and Grappa), Don Pancho Origenes Rum, Heartland Gin, Langley’s No. 8 Gin; Marnier XO Cognac, Riazul Tequila, Tigre Blanc Vodka and Tiramisu Liqueur.

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