Dauby Rosé Spring Sunshine
Spring is in the air, the sun is shining and this Rosé Brut will keep you smiling for days ᴄʜᴀᴍᴘᴀɢɴᴇ ᴅᴀᴜʙʏ ᴍÈʀᴇ & ꜰɪʟʟᴇ ᴄᴜᴠÉᴇ ʀᴏꜱÉ ʙʀᴜᴛ A #womenmade #growerchampagne from@champagne_dauby – sustainable, organic practice, low intervention, patience is paramount in making quality #champagne ▪️ A blend of mainly of Pinot Noir with Chardonnay & a touch of barrel aged red wine for the assemblage creates its gorgeous color. It pours into the glass a deeply inviting and generous coral rosé color. ▪️Expressive with dominant notes of red berries, raspberry and candied cherry with touches of blackberry, apple, lemon and white peach along with chalk, minerals and brioche. The fruitiness carries over on to the palate, well balanced and elegant. It has a generous creamy texture accompanied by fine, lively bubbles. The acidity provides tension and freshness to the flavors. A definitely gourmand type of Champagne that you could pair throughout your meal. Feminine in every way possible, full of pretty gusto. Pair with your apéro and soft cheeses, chicken BLT finger sandwiches, gently poached scallops in saffron cream or a coeur Valentin with strawberry coulis for dessert. An @iola.wines exclusive and part of the upcoming sparkling club allocation. Get yours today & delicious moments will follow
Champagne Piper-Heidseick
The story of Piper-Heidsieck starts in 1785, not with grapes and fermentation, but with love. A young German draper named Florens-Louis Heidsieck fell head over heels for a woman from Champagne. Following his heart (and perhaps her), he relocated to Reims, France, and soon found himself captivated by the region’s sparkling wines. In that same year, he founded Heidsieck & Co., laying the groundwork for the Champagne house we know today. Undeterred by his inexperience, he embarked on a bold venture – selling his first barrels of champagne directly to Queen Marie Antoinette. With Marie Antoinette’s patronage, Piper-Heidsieck champagnes graced the tables of French royalty and aristocracy. The brand became synonymous with luxury and extravagance, earning the nickname “Le champagne des Rois, le Roi des champagnes” (The Champagne of Kings, the King of Champagnes). In fact, legend has it that Napoleon, en route to conquer Russia, stockpiled 4,000 bottles of Piper-Heidsieck – a testament to the Champagne’s reputation for fueling both celebration and conquest. After Florens-Louis’s passing in 1828, the baton was passed to his nephew Christian Heidsieck and his cousin Henri-Guillaume Piper. Their partnership proved fruitful, with Henri’s marketing prowess complementing Christian’s winemaking skills. In 1838, following a rather intriguing family twist (Henri married Christian’s widow!), the house officially adopted the now-iconic “Piper-Heidsieck” name. In 1885, it became the first Champagne house to use electric lights in its cellars, symbolizing its forward-thinking approach. Meanwhile, its dedication to quality earned it numerous accolades, including a Royal Warrant from Queen Victoria of England. The House persevered through tumultuous times. The French Revolution forced the family into exile, but they eventually returned, rebuilding their empire brick by sparkling brick. Even World Wars couldn’t dim Piper-Heidsieck’s effervescence. During WWI, the cellars doubled as a hospital, and during WWII, the House became a haven for the French Resistance. The 20th century saw Piper-Heidsieck continue its ascent to champagne royalty. 1928 marked a watershed moment for Piper-Heidsieck with the creation of its flagship cuvée, Rare. This exceptional Champagne, sourced from Grand Cru vineyards and aged for years, quickly gained cult status among connoisseurs and celebrities alike. Marilyn Monroe famously declared it her “morning beverage,” and the house became a favorite among celebrities and royalty alike. Marilyn Monroe’s iconic bathtub photo shoot with bottles of Rare cemented its place in pop culture history. In 1985, to celebrate its 100th anniversary, Piper-Heidsieck commissioned Carl Fabergé, the renowned jeweler, to create a bottle encrusted with diamonds, white gold, and lapis lazuli. This extravagant gesture solidified the house’s reputation for luxury and opulence. Filmmaking support continued in 1989 as Piper-Heidsieck announced their partnership, making it the first official champagne partner of the festival. This collaboration aligns with the brand’s history of being associated with luxury, glamour, and celebration, perfectly mirroring the spirit of Cannes. We had the immense pleasure of touring the Épernay facility, where the three brands (Piper-Heidsieck, Charles Heidsieck and Rare), spearheaded by Émilien Boutillat, their cellar master. Sidenote – I first met Émilien at the launch of Tyson Stelzer’s online champagne guide in April 2023 in Reims and was fortunate to continue the conversation during this visit. We tasted the Piper-Heidsieck range, we discussed his journey as the youngest chef de cave: At the age of 30 in October 2018, Émilien Boutillat, a young winemaker with a passion for innovation, took the helm of Piper-Heidsieck, the most awarded Champagne House of the century. Succeeding the renowned Régis Camus, who continues his legacy with the “Rare” project, Boutillat brought a fresh perspective while honoring tradition. His dedication to excellence and bold approach earned him the prestigious title of IWC Sparkling Winemaker of the Year 2021, solidifying Piper-Heidsieck’s position as a leader in the industry. Born and raised in a small town in Champagne, he grew up amongst the vines and winemaking with his father. His passion for it grew at an early age. Following his studies he wanted experience harvests both in northern and southern hemispheres outside of his French experience that he had gained following his agronomy studies specializing in viticulture. He had grander aspirations to winemaking through global exposure in California New Zealand, Chile and South Africa. The family vineyard started by his father and today run by his brother-in-law is a contracted grower for Piper-Heidsieck. We tasted : Cuvée Brut Rosé Sauvage Essentiel 2019 Essentiel Blanc de Blancs 2017 Essentiel Blanc de Noirs 2020 Millésime 2014 After the tasting we toured the winemaking facilities which are very impressive on a grand scale. The cellars were built in 1980 to accommodate the three brands under one roof. The cellars hold bottles of Rare champagne dating back to 1976. The vin de réserve is a perpetual reserve from 1996. The large stainless steel containers hold 4,000 hectares of grapes each resulting in 500,000 bottles per container. Today, Piper-Heidsieck remains a major player in the Champagne world. Owned by Vranken-Pommery Monopole, the house continues to produce a range of acclaimed cuvées, from the vibrant Brut to Essential collection to the rich and complex Rare vintage Champagne. With its blend of tradition and innovation, Piper-Heidsieck is sure to keep popping corks and celebrating life’s special moments for years to come. But Piper-Heidsieck is much more than just Champagne. It’s a brand that embodies a certain joie de vivre, a spirit of audacity and celebration. From its collaborations with contemporary artists to its glamorous events, Piper-Heidsieck continues to push boundaries and inspire new generations to savor the exquisite pleasures of life. As Piper-Heidsieck embarks on its next chapter, one thing remains constant: its dedication to crafting exceptional Champagne that transcends time and trends. So, raise a glass to this storied house, and let the vibrant bubbles tell tales of heritage, innovation, and the unyielding pursuit of excellence. With every sip, we celebrate not just Champagne, but the enduring legacy of Piper-Heidsieck itself. A big thank you to Emilien, Marine and Anna for such a memorable visit at Piper-Heidsieck.
Champagne Cédric Moussé et Fils
Don’t aim to be perfect, be real. Cédric Moussé is real through and through – his convictions and efforts have a crystalline focus on eco-responsability, Cedric Moussé: Meunier Magic Cedric Moussé is the 12th generation winemaker the family estate Champagne Moussé Fils, located in the village of Cuisles in the Vallée de la Marne dedicated to the Meunier grape. Cedric is a pioneer in the world of Champagne, pushing boundaries and championing the Meunier Revolution. His dedication to biodiversity, energy vibrations transmissions, reducing his carbon footprint to zero, photovoltaic effect, research and invention of a purely raw mined sulfur from Poland and its use in winemaking, his lutte raisonné approach and sustainability make him a figure to watch in the future of Champagne. Take a stroll through the winery and you’ll see his ratafia ageing outside under the sun and lunar influences, while pigs and chickens (among other animals) stroll amongst the vines promoting a healthy ecosystem. You’ll see the solar panels power the entire facility and the geothermal energy moderates temperature throughout. A natural spring provides the water needed for irrigation of the farm as well as composting following natures cycle. His 17 hectare (85% biodynamic, 15% organic in conversion to biodynamic) comprised of 85% Meunier, 12% Pinot Noir, 3% Chardonnay. He utilizes low dosage or zero dosage (brut nature) champagnes, allowing the natural expression of the fruit and terroir. He prefers longer aging on lees for greater complexity and texture. He experiments with solera systems and perpetual reserves to create unique expressions of different vintages. His champagnes have a natural energy, richness and personality just like the winemaker himself. As luck would have it, we visited on the day that he and his team planned to taste and finalize the assemblage for his Coteaux Champenois. For the Coteaux they allow for zero intervention with one week infusion, not a saignee, allowing the wine to remain still untouched for one week. He employs gravity-flow techniques to minimize manipulation and preserve the delicate qualities of the wine allowing for the pure untouched juice to drain into barriques gently. The remaining 50% juice will then macerate on the must in order to extract maximum polyphenols in order to create the other wines for various vessel ageing. We tasted many combinations of the different vintages and perpetual reserves of Meunier from amphora, barrique, stainless order to determine the final blend.His face lit up when he tasted the final blend and said “WOW, if I didn’t know better I’d mistake this for a Pinot Noir instead of. Meunier in a blind tasting. I am very impressed!” Following this once in a lifetime experience, we tasted a number of his champagnes: L’Esquisse Extra Brut- 70% 2021, 30% 2020, 70% Meunier, 30% Pinot Noir, dosage 2g/L Eugène Extra Brut – 80% Meunier, 20% Pinot Noir with perpetual reserve 2003-2021, dosage 2g/L, dégorgement 7/11/2023 Les Vinges De Mon Village (et de celui d’à côté) Zéro Dosage- perpetual reserve 2014-2021, 100% Meunier, dégorgement 16/10/2023 Les Terres D’Illite – 80% Meunier, 20% Pinot Noir, dégorgement 11/12/2023, dosage 2g/L Eugène Rosé- 82% Meunier, 18% Pinot Noir with perpetual reserve 2003-2021, dégorgement 5/6/2023, dosage 2g/L As a winemaker, every champagnes is near and dear to your heart, they are your babies, your creations. I asked Cédric which was his favorite, he answered without missing a beat, Eugène Rosé. It was the first champagne he made himself bolstered by his father’s trust and confidence ( the main photo says it all). Like other producers in the Champagne region, Cedric makes Ratafia de Champagne, a sweet, fortified wine. This traditional drink is crafted by adding grape brandy to unfermented grape juice, resulting in a beverage with an alcohol content of around 18%. What sets Cedric’s Ratafia apart is his unique recipe, a treasured tradition passed down through generations. This special recipe, named Edmond Ratafia in honor of his grandfather, is a testament to Cedric’s dedication to his family’s heritage. Cedric offers two distinct styles of Ratafia: Le Ratafia Sur Le Toit – Le Rooftafia: This intriguing variation matures in glass globes exposed to the elements for two years on the winery’s rooftop. Here, the magical influence of the sun and moon cycles is believed to contribute to the Ratafia’s unique character. La Recette D’Edmond: The second style rests for two years either in glass globes or in oak barrels, nestled within the winery. Cedric pours his dedication and passion into his craft, making them exceptional expressions of tradition and innovation.His Champagnes are unique expressions of himself and his dedication to sustainability and the Meunier grape. He doesn’t chase a mythical “perfect” Champagne, but rather embraces the natural qualities of his terroir and grapes, resulting in vibrant, authentic wines that are a testament to his passion and individuality. In a world that often values conformity, Moussé’s commitment to authenticity is a refreshing reminder that true beauty lies in embracing your true self, flaws and all.
Fiano Fantasies And Delight From Stanlake Park
𝐹𝓊𝓁𝓁 𝑜𝒻 𝒻𝓁𝑜𝓇𝒶𝓁 𝒻𝒶𝒾𝓇𝓎 𝒹𝓊𝓈𝓉 𝒶𝓃𝒹 𝓂𝒶𝑔𝒾𝒸𝒶𝓁 𝒻𝒶𝓃𝓉𝒶𝓈𝒾𝑒𝓈 𝑜𝒻 𝐹𝒾𝒶𝓃𝑜 𝓂𝒶𝓉𝓊𝓇𝑒𝒹 𝓊𝓃𝒹𝑒𝓇 𝓉𝒽𝑒 𝒫𝓊𝑔𝓁𝒾𝒶𝓃 𝓈𝓊𝓃. EXCLUSIVE Stanlake Park’s Italian Collection – yes Italian. It was always part of the master plan for winemakers Nico Centonze and Natalia’s plan to make their own wine from the his father’s vineyards in Salento, Puglia. of note, Nico is a fifth generation winemaker. The grapes are from his father’s six hectares which were previously sold to local co-ops. How did they do it??? They had the genius idea to create an Italian Collection to be created and labeled under Stanlake Park as law stipulates grapes grown outside Great Britain cannot be processed or bottled in the UK. Stanlake Park partnered with Nico’s longtime best friend and winemaker in Puglia, the Cantine Paololeo to make their dream a reality. The range features a white wine made from Fiano, a rosé made with Primitivo, and a red from Negroamaro.I have tasted all three and I can attest how beautifully expressive and elegant they are. The grapes are hand-picked, followed by 6-8 hours of skin contact to maximise the extraction of flavour and texture. Soft pressed and fermented at 16-17°C for 10-12 days. Aged on the lees for 3 months, then bottled. An abundance of fruit and floral aromatics as you pour -jasmine and acacia, citrus goodness, pear and stone fruit. A salty damsel with ageing ability to be sure however I brought this darling back with me from my trip last June, I couldn’t wait any longer – I am sure many of my fellow wine lovers have done just the same 😜 An explosion of orange peel, tangerine, peel, and mandarin juice, pink grapefruit and lemon peel, so zesty, zing refreshing it’s incredible how the citrus flavors envelope your senses because behind that is grapefruit, pith and blossom, honeydew, melon, pear, and ending on a long hum of pine needles, saline, sourdough and roasted hazelnut. Pair with a soy glazed salmon, grilled coriander cumin rubbed pork chops
Jeeper In Love
Jeeper “In Love” Champagne Cuvée Brut A bottle designed specifically for the shared love of champagne and love in general, its a classical blend of Chardonnay, Pinot Noir and Monnier, each for 15 months minimum Pours into the glass pretty yellow with delicate golden highlights with fine and persistent bubbles forming a beautiful mousse. The swirl reveals pretty fruit notes of white peach, pear, and citrus (lemon, grapefruit), with hints of brioche, toasted almonds, and honey with a hint of acacia. Sip and you are created with a creamy mouthfeel full of fruity fresh delight. The acidity is fresh and lively, balanced by the fruit and texture. Echoing the nose, with prominent white fruit flavors and subtle toasty notes, with hints of minerality and freshly squeezed citrus. A love of a champagne love perfect for apéro. The name “In Love” seems fitting, as this is a Champagne that is sure to charm with its delicate sweetness and smooth texture.
Raw Elegance of Benoit Dehu Champagne
ℂ𝕒𝕦𝕤𝕖 𝕀’𝕧𝕖 𝕘𝕠𝕥 𝕠𝕟𝕖 𝕙𝕒𝕟𝕕 𝕚𝕟 𝕞𝕪 𝕡𝕠𝕔𝕜𝕖𝕥 𝕒𝕟𝕕 𝕥𝕙𝕖 𝕠𝕥𝕙𝕖𝕣 𝕠𝕟𝕖 𝕚𝕤 𝕙𝕠𝕝𝕕𝕚𝕟𝕘 𝕘𝕠𝕣𝕘𝕖𝕠𝕦𝕤 𝕓𝕦𝕓𝕓𝕝𝕖𝕤 Eight generations of winemakers run through Benoit’s inspiring and passionate veins. After a stint at Bollinger he wanted to create his own artisanal biodynamic style of Champagne so he carved out 1.70 ha parcel of his family’s vines to explore his creativity. the vies are 100% Meunier planted in limestone rich soils of Fossoy located on the western edge of the Vallée de la Marne. 0.40ha of which are worked with their beloved horse Violette . Cuvée La Rue de Noyers NV (2018) is a single-vineyard, single-vintage, single-variety Champagne named after the hazelnut trees that lined the parcel. The wine is fermented and aged in oak barrels, then sur lattes in bottle for 36-40 months, zero dosage extremely limited production. Pours into the glass a satin golden yellow with pink gold glints reflections in the energetic bubbles. The nose is generous with baked apple, caramelized orange, apricot, juicy red berries, citrus zest, brioche, dried chamomile and chalky minerality. Fifteen minutes later it develops honeyed quince and pear aromas as well as smoke nuts, toffee, mocha and vanilla notes. A generous and creamy, fine effervescence swirls around the palate, brightened by its vibrant acidity. Holding hands alongside are citrus curd meets the lip-smacking fruit – tart raspberry, red currant, peach and apricot all wrapped up in a cozy blanket of smoke, marzipan shortbread, creme fraîche and butterscotch richness. The finish expresses its distinct character of toasted salted nuts, warm mocha and ginger. An intense energy, with beautiful tension and fine minerality. A classy, elegant brutnature with raw undertones of brilliance. It will keep you intrigued and coming back for more. Pair with lobster & herbed cream cheese wontons, crispy pork belly or duck terrine and fig compote
Irresistible Pinot Gris From Ponzi Vineyard
𝐼𝓇𝓇𝑒𝓈𝒾𝓈𝓉𝒾𝒷𝓁𝑒 𝒫𝒾𝓃𝑜𝓉 𝒢𝓇𝒾𝓈 𝐹𝓇𝑜𝓂 𝒫𝑜𝓃𝓏𝒾 𝒱𝒾𝓃𝑒𝓎𝒶𝓇𝒹 Pinot Gris is best happy in area with short hot summers and cold long winters. Oregon’s PH is a honeyed richness with almost a spritzy verve. An immensely intoxicating, expressive Pinot Gris fermented in stainless steel followed by blocking malolactic fermentation in order to retain the bright and spritely character of this lively wine. 𝒫𝑜𝓃𝓏𝒾 𝒱𝒾𝓃𝑒𝓎𝒶𝓇𝒹𝓈 𝒫𝒾𝓃𝑜𝓉 𝒢𝓇𝒾𝓈 𝟤𝟢𝟤𝟤 𝒲𝒾𝓁𝓁𝒶𝓂𝑒𝓉𝓉𝑒 𝒱𝒶𝓁𝓁𝑒𝓎, 𝒪𝓇𝑒𝑔𝑜𝓃 In the glass, a pale yellow with flecks of green, hinting at the wine’s vibrant personality. First swirl reveals an explosion of tropical fruit, led by passionfruit, kiwi followed by white peach and lemon zest. As the wine opens up, delicate floral aromas of white jasmine, followed by subtle hints of green tea, pear, white pepper, and a touch of cumin. The aromas make you salivate thirsty to discover its surprises. The full, juicy mouthfeel bursting with ripe yellow plum, white peach, cantaloupe, star fruit and a refreshing salty melon tawng. A vibrant acidity that keeps the wine lively with a creamy texture orange creamsicle meets Meyer lemon. The finish is so satisfying, with lingering hints of golden apple sweetness and a touch of spice. A bright white that’s sure to please a wide range of palates. An excellent bang for your buck, top shelf quality from Ponzi Paired with Asian marinated shrimp – done ✅
Georgia’s Gogla’s Khikvhvi
Gogla’s Khikvhvi White Dry 2020 Kakheti, Georgia Gogla’s Khikvhvi White Dry 2020 is a dry white wine from the Kakheti region of Georgia. It is made from a blend of indigenous Georgian grape varieties, including Rkatsiteli, Mtsvane, and Kisi. The wine is fermented in qvevri, traditional Georgian clay vessels buried underground. This gives the wine a unique flavor profile, with notes of citrus, honey, and earth. Pours a rich yellow amber color. The first impression on the nose is a burst of freshness, characterized by dried orange peel, orange blossom and lemon zest. As the wine opens up, acacia, green apple & pear emerge with subtle wet stone, honeyed peach, dried apricot and brioche. The entry is crisp and refreshing, with a lively acidity that dances on the tongue. The medium body offers a satisfying mouthfeel, balanced by the acidity and low tannins. The dried citrus zest and orchard fruit flavors translate well from the nose, joined by hints of white pepper, anise, nutmeg and a touch of salty cheese rind. The minerality becomes more pronounced on the palate, adding a pleasant textural character. The qvevri influence is subtle but noticeable, contributing a hint of earthiness and a touch of oxidative character such as walnuts and bread dough. The finish is dry yet subtle. A unique flavor profile worth trying.
Rising Brouilly Star – Les Roches Bleues
Get your glouglou on with this must follow rising star from Brouilly, Beaujolais. Domaine Les Roches Bleues is a family-owned and operated winery located in the heart of the Brouilly appellation in the Beaujolais region of France. The winery was founded in 1988 by Jonathan Buisson, who is now the fourth generation of his family to make wine in the region. The winery’s vineyards are planted on the slopes of Mont Brouilly, a dormant volcano that gives the wines their distinctive character. The soils are a mix of clay, limestone, and granite, which provide the vines with excellent drainage and a wide range of nutrients. The winery is committed to sustainable viticulture and winemaking. The vineyards are farmed using organic and biodynamic methods, and the wines are made with minimal intervention. Les Roches Bleues La Croquante Brouilly 2022 I have to preface my earlier glou-glou comment by stating by no means is this a simply slammer of a wine. Ever so moorish? Yes. Freshly addictive and layered? Yes. Full of crunchy and zingy personality? Yes. Simple and meh, that would be a HARD NO ladies and gentlemen. The wine pours a deep ruby color with a hint of violet. First swirl you are enchanted with aromas of ripe and fruity blueberries, red currant, strawberry, blackberries, plums, and cherries with hints of violet, minerals, forest floor, that carbonic banana and bubblegum along with warm baking spice. As the name inmplies, the Croquante is full of crunchy fruit. The first sip is so juicy, flavorful and inviting you to explore further. The delicate tannins are on the lighter spectrum supple and well-integrated. The acidity is so refreshing with its lip smacking finish on nutmeg, licorice and cinnamon. Pair with turkey cranberry rolls, tourtière or roast beef sandwiches
Tenuta Enza La Fauci Maestro
𝒜𝓃𝒹 𝒾𝒻 𝓃𝑜𝓉𝒽𝒾𝓃𝑔 𝓈𝒾𝓃𝑔𝓈 𝒾𝓃 𝓎𝑜𝓊, 𝓉𝒽𝑒𝓃 𝓎𝑜𝓊 𝒸𝒶𝓃’𝓉 𝓂𝒶𝓀𝑒 𝓂𝓊𝓈𝒾𝒸 -𝐹𝑒𝓁𝒾𝒸𝒾𝒶 𝑀𝑜𝓃𝓉𝑒𝒶𝓁𝑒𝑔𝓇𝑒 Enza Fauci, a #womaninwine with immense passion for what she does, her vines, and the terroir of #sicily, low intervention and as natural as possible, her wines sing of Sicily. 𝒯𝑒𝓃𝓊𝓉𝒶 𝐸𝓃𝓏𝒶 𝐿𝒶 𝐹𝒶𝓊𝒸𝒾 𝑀𝒶𝑒𝓈𝓉𝓇𝑜 𝟤𝟢𝟣𝟪 Nocera is a rare grape from the volcanic soils of Faro DOC in the northeastern Messina province of part of Sicily. It used to be considered a very important grape for bulk wine but fell out of favor. However winemakers such as Enza Fauci and a few others are taking notice of its color stability, acidity and tannin structure as well as its ageing potential as a single varietal wine. Enza Fauci has revived this rare mono-varietal as she weaves her magic with the “Maestro” in a single varietal form as only a few other do in the entire island of Sicily. Marilee tells the story – Enza says that Nocera taught her so much about making wine she had to name this wine Maestro. Maestro 2018 paints a stunning portrait in the glass with its intense ruby hue with a tinge of garnet at the rim. Its multifaceted personality arrives in a wave of aromatic – like a bright and exuberant 8 lane highway running parallel – first with the dark fruit followed by deep leather and smoke to refreshing notes of geranium, mint, further notes of savory licorice, white pepper, star anise adding a touch of earthy mystery with an undertone of blood orange zest. The first sip reveals the savory freshness and goodness of Sicily. The vibrant acidity is well balanced with the supple tannins of this medium bodied wine, weighing in with a 13% abv. The dancing delight continue with black cherry, black plum, black raspberry, dried figs, black tea, smoke, leather with an intensely long licorice, pepper, tomato leaf and raw cocoa finish. It has sweet and savory peaks and valleys that you want to keep discovering where will this journey lead to next. The finish is an ode to elegance with a salty kiss of the sea. This wine ticks all of the boxes full stop. Pair with a wine braised beef short ribs with polenta, roasted spice chicken, eggplant parmesan or deep dish pizza.