Coeur Wine Company

06/14/2019

We’re looking to grow our NYC, Long Island, and NJ sales teams! If you’re interested, please send a cover letter and resume to [email protected]. Email us with any questions.

05/16/2019

👏👏👏 Southold Farm + Cellar might be the only producer I know to be the best winemaker in one region, move to another state, and become the best winemaker in that state as well. (10 gallon) hats off to the whole crew there for what they do.

Forced to leave the North Fork of Long Island after a zoning dispute, Southold Farm and Cellar, a groundbreaking producer, has started anew in Hill Country.

12/20/2018

To say this is well-deserved and long overdue would be the understatement of the year. Could not be happier for Ian Brand being named the San Francisco Chronicle's 2018 Winemaker of the Year!!! If you've never tried one of his wines before, seek out them out asap- you'll be glad you did. For those of you in NY/NJ, we can direct you to the closest store. For others outside NY/NJ, www.wine-searcher.com is your move.

If only you could see Monterey like winemaker Ian Brand sees Monterey. Where you might see miles of homogenous-looking row crops from the sidelines of Highway 101, Brand sees an agricultural Garden of Eden. You might see tony seaside resorts; Brand sees a coastally influenced climate with ample sun....

08/21/2018

Congrats to our dear friend Massimo Di Costanzo for being named one of Wine Enthusiast for 2018!

We're profiling the best of the best in the wine, beer and spirits industry and Massimo Di Costanzo is one of our tastemakers for 2018!

08/21/2018

👏👏👏👏

07/21/2018

Vacation has officially begun

07/10/2018

We are thrilled to announce that Coeur Wine Co. is officially the new importer for Guiborat in NY/NJ! 🍾🍾🍾

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Richard Fouquet, represents the 5th generation at this 8 hectare family domaine created in 1885 with vineyards in Cramant, Chouilly and Mardeuil. He grew up in a Paris suburb, but from an early age told his grandmother that he would come to the domaine to make Champagne. He moved there at 18 and was only 21 when he took over control of the domaine from his grandmother in 1996. Almost 3/4 of the production, 5 of the 8 hectares, is sold to Laurent-Perrier, allowing Richard to keep only the very best parcels to make his Champagnes - most of which are grand cru vineyards from the deep chalk of Cramant and Chouilly, as well as a vineyard in the Marne near Epernay where they have Pinot Meunier. In an average year, Guiborat produces less than 2,500cs. Farming is all done by hand, no herbicides or insecticides, aggressive pruning and low yields. The focus here, naturally, is on Chardonnay. Richard favors a style with little to no malolactic and stainless steel (some small lots are aged in neutral barrels) which he believes help to highlight the terroir. He has the luxury to allow for extended time on the lees (his Millesime sees at least 79 months on the lees!) as well as a minimum of 6 months further ageing after disgorgement. Ageing takes place in the chalk cellars beneath the winery. Dosages are kept low; all the wines are Extra Brut or Brut Nature. These are wines of incredible purity, transparency, and tension. The creaminess and richness of Chouilly’s terroir is buoyed by the laser-like acidity and minerality of Chardonnay grown in pure chalk.

07/03/2018

Been waiting for this one to hit for almost 1.5 years! Parellada El Pedregal 2016 is finally in NYC. 50 year old vines from head-trained, organically farmed vines at 450 meters altitude. This is pretty epic stuff. A whole 15 cs are here.

06/26/2018

Thrilled to introduce the wines of L’Aitonnement and their debut vintage to NY/NJ! Maxime Dancoine is making wines in Savoie that are as exciting as anything we’ve tasted in France over the last few years. Can’t put into words how dope these. You should get involved asap if you’re a fan of Belluard et al.

🔗 to his website in profile and more info ⬇️

Maxime Dancoine took over the domaine of Bernard and Marido Bachellier, the last remaining vignerons in Aiton, in 2016 and produced his first wines. The Bachelliers were already working organically and Maxime added biodynamic practices in the vineyard and cellar. Jacquère, Mondeuse Noire, and Altesse are the principal varietals in the vineyards, but they represent only a small part of the varietals that were planted in the Savoie in the past. Since 2016, Maxime has added parcels of Persan and Etraire de la D’hui to his domaine and he has planted Jourbertin Noir, Blanc de Maurienne, Mondeuse Grise and Mondeuse Blanc.
The grapes are harvested by hand and vinifications are without any additions beyond low levels of SO2. Any operations involving the wine are done, as far as possible, according to the lunar calendar – on fruit days with a descending moon.
The wine is moved as little as possible and azote or carbon dioxide is used to protect it, thus limiting the use of SO2. Filtration is only used when necessary. The future here is tremendously bright if his debut 2016s are any indication and we’re honored to introduce them to America.

06/12/2018

Wine spa with Trosset de Porrera

06/12/2018

Llicorella: the stabbiest of all Spanish rocks