Litchfield Hills Wine Market
June 25, 2020
(Curbside service only until further notice)
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We'll continue to add new items as they become available.
WE CURRENTLY OFFER CURBSIDE SERVICE ONLY **
We are happy to take orders over the phone and have the wine brought out to your car when you arrive. Just call 860-361-6700 to order and to let us know you've arrived!
* Hours of operation will be Monday-Saturday 9-6 and Sunday 11-5
* We are not accepting bottle returns at this time.
* We regret we cannot make deliveries at this time due to additional demands on
our staff and for the health and safety of all of us.
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New and Noteworthy
Domaines Ott Château de Selle Rosé 2019
AOC Côtes de Provence $44.99 (limited)
A subtle balance between structure and finesse, this wine is a perfect illustration of the precision required to make a rosé, the rigorous process that celebrates the flesh of the fruit and the very heart of the grape... The wine is a reflection of the complexity of its limestone hillsides and arid soil; austerity bathed in dazzling sunshine.
The Château de Selle Rosé combines various grape varieties from the Côtes de Provence appellation, including a majority of Grenache creating the delicate colour and vinous character. Cinsault adds softness, Syrah and Mourvèdre bring fruit.
This pale pink wine with golden tints releases fragrances of citrus fruit and orchard flowers enveloped in spice. On the palate, the immediate effect is elegant and open, developing subtle aromas with a lemony edge before a sweet finish of appealing length.
Domaine Mégard Pommard 2016 $59.99
Les Vignots is an "Appelation d'Origine Contrôlée (AOC)" from the village of Pommard in Côte d'Or at an elevation of 300 meters. Limestone based earth with good drainage.
Very popular since the XIX century, Pommard has a rich history. It offers a deep red ruby color and a robe with purple lights."This is the fight between day and night" (Victor Hugo)
Blueberry, blackcurrant and prune aromas are the most common. With maturity you will discover some leather, chocolate and spices as well. This is a wine which matures with age. Texture is round. Delicate but strong and balanced structure. Some fruits will remain in the mouth after the first taste.
Enjoy this wine with strong meats. Beef, buffalo, lamb, pheasant. Will accompany cheeses with some strong characters such as Epoisses, Comté, Reblochon. Serve at 57-60 F.
Remi Jobard Meursault $77.99
Rémi Jobard is the dynamic son of Charles Jobard and nephew to Francois Jobard. Growing up and learning form these legendary brothers inspired Rémi to follow in his father's footsteps and eventually take the helm at this remarkable domaine. As is normally the case in Burgundy, with a famous last name comes an enviable assortment of vineyards. When Rémi took full control in 1996, he found himself presiding over Meursault and Puligny based Bourgogne Blancs, 4 high altitude Meursault lieu dits, and 3 of the best situated parcels of 1er crus.
Since 1994, the domaine has not used any herbicides or pesticides. After Rémi took over, he decided to take the quality of farming to the next level, converting to organics and eventually getting certification in 2011. All of Rémi's wines show a breathtaking clarity of terroir, which come from the impeccable farming and a simple hands-off approach in the cellar; all of the wines are aged in a mixture of barrique and large older foudre. When asked about his approach Rémi says, "We are very privileged to have great terroir in Meursault. Everything I do in the vineyard and in my cellar is to make sure that terroir is transparent and completely unobscured." Tasting through the lineup is a true masterclass of Meursault - a sensual tour of rock and vine.
Patrick Miolane Saint Aubin 2016 $39.99
The Miolane estate is an ancientfamily-run business, which has been handed down through the generations. Patrick Miolane took control in 1983, and now works with his daughter Barbara, who joined the team in 2005. They make a perfect pair, each responsible for their own sphere of activity.
The Miolane estate consists of nine hectares of vineyards at Saint-Aubin, a village in the prestigious Côte des Blancs area. Growing mainly white wines, they produce fourteen Saint-Aubin, Chassagne-Montrachet and Puligny-Montrachet appellations, including premier cru, villages and regional wines.
Patrick and Barbara Miolane work the whole of the estate on lutte raisonnée principles, with the aim of conserving the environment and reducing chemical treatments to a minimum. The vines themselves are carefully and expertly managed.
Oriental Spiced Gin $36.99
Ophir is a legendary region famed for its wealth and riches which prospered during the reign of King Solomon. The King regularly received cargoes of gold, silver and spices from Ophir and whilst its exact location remains a mystery, it is thought to have been in the Orient along the Ancient Spice Route - a network of sea routes that link the East with the West.
The routes stretch from the West coast of Japan through the Islands of Indonesia, around India and the Middle East - and from there, across the Mediterranean and into Europe. Traditionally merchants would travel thousands of miles along the route, trading exotic spices and botanicals from distant lands.
OPIHR Oriental Spiced Gin is crafted with a selection of exotic hand-picked botanicals, carefully chosen by OPIHR's Master Distiller, including spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco.
Traditional dry farmed viticulture. Practicing organic gobelet (vaso) trained vines, cultivated completely by hand. Vatan is the pure representation of the oldest clone of Tempranillo in Spain, from some of the oldest ungrafted vines in the country, located in the only Spanish D.O. that completely resisted the phylloxera plague. During the Middle Ages, Toro was Spain's most famous winemaking region. Mentioned in literature by Alfonso IX (King of León, 12th c.), Juan Ruiz the Archpriest of Hita, Quevedo, Luis de Góngora, and Miguel de Cervantes. In 14th Century Sevilla, the sale of any foreign wine was prohibited, save the wines of Toro. These wines accompanied Spanish explorers to the New World. D.O. Toro was rediscovered in the 1990's by the Numanthia project, masterminded by Jorge Ordóñez and the Eguren family.
Firm and dense, this red delivers rich flavors of blackberry, fig, cocoa, licorice and mineral, set in a thick texture, supported by well-integrated tannins and kept lively by balsamic acidity. Savory, even austere, yet harmonious and complete. Best from 2022 through 2036. Wine Spectator 93 points. (Pictured is the wood box it's packed in - yours with the case of 12)
TWO NEW FABULOUS
FOURTH OF JULY!
Yes, the thirst for spiked seltzers has hit an all timehigh. In response, here are a few we have. Keeping them in stock isn't easy...
There are lots of flavors and brands to choose from...
Pineapple, Black Cherry, Peach, Citrus, Mango, Grapefruit Cardamom, Pomegranate Ginger, Watermelon, Blackberry, variety packs, and more.
Truly, White Claw, Press, Two Roads, Nauti, Sup, Willie's, High Noon, and even Bud Lite.
Recipe of the Week
Easy baked cod with 4 ingredients: lemon, olive oil, salt and cayenne pepper. This oven baked cod fillets are moist and juicy and takes 5 mins prep time!
1 lb cod fillets, rinsed and pat dry
1/4 teaspoon salt
1 tablespoon lemon juice, freshly squeezed
3 dashes cayenne pepper
1 1/2 tablespoons olive oil
1 tablespoon chopped parsley
Preheat oven to 400F.
Arrange the cod fillets in baking tray. Drizzle the olive oil onto the fish, follow by lemon juice, salt and cayenne pepper.
Bake the cod in the oven for 10 - 12 minutes, depends on the thickness of the cod.
Garnish with parsley and serve immediately.
Marie Manciat's Pouilly-Fuissé
WINES OF THE WEEK
from Marie-Pierre Manciat
Marie-Pierre Manciat was born into a family of vignerons that have been making wine since 1871. From a very young age, she spent her school vacations in the cellars and vineyards, soaking up knowledge and experience, all of which helped her when she took over the reins of her family's estate in 2002 and be-came a sixth-generation winemaker. Her family has instilled in her a strong sense of tradition, time-honored winemaking practices, and the value of quality over quantity.
Her father, Claude Manciat, was one of the top producers in the Maconnais area. Up until the early 1980s when he took over, the Manciat wines were mainly sold in bulk to local negociants, but Claude decided that he wanted to focus on making and bottling his own wines. Due to his meticulous viticulture and vinification techniques, he has been able to attain a high level of quality, translating into exceptional purity and texture
apparent in the wines produced. In addition to practicing sustainable agriculture, the Manciats are among the few remaining vignerons in the Macon that still harvest by hand.
Before taking over for her parents, Marie-Pierre had her own pet project, named Lacrochette-Man-ciat, which she started in 1991. Initially she rented vineyards; then, year after year, she was able to start purchasing parcels, which now amount to 9 hectares. Since taking over for her parents, Marie-Pierre has set her sights high and has tried to better the estate. She now maintains 22 hectares with every bit of the passion she began with, and each year it is reaffirmed with the birth of a new vintage. As she says, this job teaches you to be humble every day-winemakers simply help develop what nature gives them.
She also believes in the importance of being respectful of terroir. She believes that the soil greatly affects the grapes, and that the resulting wine is a direct representation of quality of the soil. Marie-Pierre lets each area express itself according to its personality, and each of her wines are aged differently, in either stainless steel tanks or oak barrels. In the end, she believes that wine is above all else, a refreshing drink. This is why she strives to create a harmony betweendepth, complexity, minerality, and drinkability in all of her wines.
Mâcon "Les Morizottes" $17.99
Pouilly Fuissé 'Les Petites Bruyères' $26.99
Location: Chaintre, Burgundy
Soil: Clay and Limestone
Vineyard Age:25 years
Vinification: Immediate pressing of the grapes after the harvest and racking after 48 hours. Malolactic fermentation takes place in temperature-controlled stainless steel tanks, indigenous yeasts only, fining, Kieselguhr filtration and maturation in tank.
Cocktail of the Week
These spicy Caipirinhas of how a sweeter cocktail can work with the flavors of your fish entree without detracting from the dish. With just four ingredients, the flavors of the drink are nuanced and the preparation exceptionally easy. You can back off the sugar for a less sweet version.
1-2 tablespoons sugar
lime wedge (Cut 1 whole lime into 4
ice cube (crushed)
1 inch ginger root (thin 1-inch piece
sliced and peeled)
2 ounces rum or Cachaca
Muddle the 2 tablespoons of Sugar,
Fresh Lime and Crushed Ice.
After this, add the slice of fresh ginger. Muddle some more but do not
Add more ice and Rum.
Macon, Burgundy, France
Located 70 km north of Lyon on the right bank of the Saone river, Macon was founded 2 centuries BC and was called Mastico. Very quickly, the city becomes a crossroads of communication and flourished thanks to customs duties. Throughout its history, Macon built a rich heritage including the magnificent Saint-Pierre church, the museum of the Ursulines, and its medieval city center with its famous wooden house. Today Macon is a nice city with about 33 000 inhabitants. During your visit, take the time to stroll through its historic center and Saone river quays with their colorful façade buildings.
Separated by a series of parallel faults, the hills of the Mâconnais are linked along axes which give them either a north/north-westerly or a south/southeasterly exposure. The vines take readily to these hillsides. Limey or calcic brown rendzinas suit the long-keeping Chardonnay. Elsewhere, flinty sands and clays often mixed with calcium rich rocks or sandstone pebbles favor the ready to drink Chardonnay.
In this part of southern Bourgogne, the vines occupy a landscape of little hills and valleys that look as though they have been painted with a water-colorist's brush. The hills of the Mâconnais extend over some 40 km from the Côte Chalonnaise to the Rock of Solutré and are bordered on one side by the river Saône and the Grosne on the other. Vines were first planted here in Gallo-Roman times and were fostered in the Middle Ages by the powerful abbeys of Tournus and Cluny. This charming landscape was celebrated by the poet Lamartine, one of its native sons. The town of Mâcon today maintains close connections with these serene and smiling vineyards. AOC Mâcon dates from 1937. White wines (Chardonnay) grown in the arrondissement of Mâcon and 11 neighboring communes are entitled to the appellations MÂCON, MÂCON VILLAGES, or MÂCON plus the name of the village.
The Mâconnais white wines are the colour of white or yellow gold or straw colored with gently glowing silvery or greenish highlights. To the nose, their aromas suggest broom, white roses, acacia, honeysuckle, fern, verbena, lemon-grass, and citrus fruits (grapefruit, mandarin oranges). In the mouth, the finish adds nuances of pine, quince and fennel. The impression on the palate varies according to each village and each terroir of origin. These wines are fresh and luscious as well as dry and well-fruited. They have good concentration backed by sufficient acidity to ensure their keeping qualities.
Theirs a charm and lively approach make them perfect as a pre-dinner drink served with salty finger foods such as chips, crackers, peanuts and olives. Their perfect all-round balance of vivacity, fullness, and smoothness plus aromatic complexity makes them easy to match with food. Poultry or veal in cream sauce does them justice in the winter, as does creamy risotto with meat, poultry, or fish. In the summer, they do justice to grilled fish, cold antipasto, ratatouille, or mixed salads with onions. They are even capable of taking sushi and goat's cheese under their wing.
Serving temperature: 50-54 F.
Soybean the Sommelier
The Nose Knows...
With 300 million olfactory sensors in this schnoz, I was born for this gig! I have roughly 40 times the acuity for scents than you mortals. Sometimes when I'm choosing a wine for dinner, it may take a little longer than Patrick Capiello (NYC wine geeks, you know who he is). Because my sense of taste isn't as discriminating some of you out there (yes, chipmunk meat appeals to me), I rely on my honker quite a lot. You should too! Finding wines that not only pair with the intensity and composition of the food, but also complement the aromatics of the dish and the season whenever possible make for a harmonious and rewarding wine and food experience. Today, if I can get a little assistance, I'll be making wild oyster mushroom risotto. There are funky loamy earth notes and a subtle oyster aroma in this dish and it has a creamy mid-weight feel to it. So the perfect wine? A dry Vouvray! The Chevrau Silex Vouvray (all chenin blanc from the Loire Valley) has some subtle tropical notes on top of maritime whiff, both which play nicely with the risotto. It'll be a treat for the senses! Trust me, you'll be bringing me treats tomorrow!
Litchfield Hills Wine Market opened in September, 2010.
Our wonderful staff is here to serve you seven days a week:
Monday - Saturday 9 am - 6 pm, Sunday 11 am - 5 pm.
(We'll go back to extended hours when
Covid-19 goes away.)
We carry a thousand different wines, Dozens of beers and large selection of spirits.
We're also happy to place special orders if you need something we don't have in stock!
Litchfield Hills Wine Market
8 Village Green Drive, Litchfield, Conn. 06759 860.361.6700