Morsels White Wines

Sip on our carefully curated white wines from small boutique makers such as Eric Morgat, Girolamo, and more!

All our bottles are stored in our wine chillers not at ambient room temperatures. 

Morsels White Wines
Let us surprise you with a white wine to go along with your meal! 
 
Vol: 750ml
Let us surprise you with a something a little more unique and special to go along with your meal!...
Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon. The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.

Flavor Profile: Lovely minerality and freshness with notes of citrus and white flowers.

Food Recommendations: Oysters, seafood, fish with cream based sauces.
Cantina Giardino is one of Italy's most interesting, delicious and dynamic natural wine producers.

What started out in 1997 as project between four people to save some old vineyards is now solely run by Antonio and Daniela Di Gruttola. They own and rent vineyards throughout the main wine-growing areas of Campania in central Italy - think of Naples and go inland and up...

They release fascinating whites made from Coda di Volpe, Greco di Tufo, Fiano di Avellino among others, and reds mostly from Aglianico. Stylistically? Well they do a bit of everything, with lots of skin contact, raising in amphora, always wild yeast ferments, and never any sulphur additions.

This White Wine comes from vineyards located at 600 meters above the sea level, this Fiano is macerated on the skins for 4 days, alcoholic fermentation with natural yeasts in different oak and other wood casks No sulfites added and unfiltered. Aged 6 months on the lees and in barriques and at least 3 months in bottle. Well balanced wine, complex aroma.

Flavor Profile: Aromatic, wild, natural Fiano with plenty skin contact. Juicy!

Food Recommendations: vegetables, burrata, seafood
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The name of a road, for a wine which is a journey. That of the farmers who already three thousand years ago left from the country with the amphorae, and then the casks, and inside the fruit of their labor., fatigue, joy, even the smell of the soil. The journey of the farmers, even today headed for their vineyard, amongst meetings and works exchanged, under the Iblei clear sky.

A blend of 2 native grape varieties, 60% Zibibbo (known as the Muscat of Alexandria) & 40% Albanello, grown on vines averaging 15 years on red sandy soil over limestone rocks. Hand harvested and organically farmed, the fruit is hand picked, destemmed and fermented together using only natural yeast in concrete tanks with no temperature control. Maceration period is 2 weeks with skin contact. The wine is aged in concrete tanks for 8 months and finally bottled unfiltered.

Flavor Profile: A fresh breeze of pale white flower petals and aromatic pink grapefruit, bitter yet sweet. Succumb that juicy lychee, fresh herbs and spices. A heavy nose which delivers a delicate flavour on the palate. It may be slightly dry on the finish due to a longer than usual maceration period.

Food Recommendations: vegetables, burrata, seafood
Marc Soyard is one of the most exciting young winemakers in Burgurndy and recently took over the running of 8 ha of ancient histroci vines on the outskirts of Dijon.The condition was that not only had he to have the ability to make great wine but it had to be organically farmed. Marc has also introduced some biodynamic practices to his wine making and ues minimal amounts of SO2 thereby qualifying to call his wines natural. He ages the wines in a mixture of used and new oak and of different sizes. The greatest influence on his winemaking style came from his time in Domaine Bizot.

Tasting Notes: A fresh breeze of pale white flower petals and aromatic pink grapefruit, bitter yet sweet. Juicy lychee undertones, fresh herbs and spices. Slightly dry on the finish due to a longer than usual maceration period.

Food Recommendations: gravlax, seafood crudo, vegetables, burrata.
Alberto Nanclares is our favorite kind of natural winemaker: his wines don't taste strange, they just taste naked. This is to say they are not oaky, not overtly styled, and wild in a joyful way. His Albariño is brisk, refreshing, and as as salty as the Atlantic ocean that his small organic vineyards are perched above. "Tempus Vivendi' is easy-drinking and bright with citrus; you should pour yourself a tall glass whenever seafood is involved, or to keep cool while cooking something else.

Tempus Vivendi is a blend of multiple plots from Sanxenxo at the very south tip of the Salnes valley, an outcrop of land that sticks straight out into the Atlantic Ocean. The climate here is noticably colder and more exposed than the rest of Salnes and consequently it is here that the Nanclares y Prieto wines become the most angular and austere. Riven with iodine and salt and structured by a bracing acidity Tempus Vivendi is about as far from the tropical, fruity Albarino often hidden under a garish label that's become a commercial success. Pitched and nervy when it's first released with a few months Tempus Vivendi settles into itself and develops into an immensely satisfying and serios version of Albarino.

Clay, decomposed granite & sand
Aging on lees for 7 months with weekly battonage
75% stainless, 25% barrel

Tasting Notes: Fresh, saline, crisp.

Food Recommendations: Roast White Meats, Stinky Cheese, White Sauce, Fried Food, Aperitif
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Château De Bonnezeaux has become, seemingly overnight, one of the most exciting producers in the Loire Valley.

This is despite them not producing a single bottle of wine in over 30 years...but in 2012, these once abandoned vineyards began their slow road to recovery, led by winemaker Guyonne Saclier de la Bâtie. After much work, the first release was the 2016 vintage. I tasted these first at the Renaissance des Appellations tasting in 2019 and they were the Loire Valley talk of the event. I contacted them shortly after but they didn't have enough wine; they contact me recently with the good news that they did and would like to begin working with us.

Guyonne worked under the legendary Mark Angeli at Ferme de Sansonniere which meant that she also worked alongside the equally legendary Stéphane Bernaudeau! Angeli pioneered the use of biodynamic farming in the region and was one of the first winemakers to produce high-quality dry wine where only sweet winemaking was permitted by regulation. Following in Angeli’s footsteps, Bâtie implemented biodynamic farming at Château de Bonnezeaux and began producing dry wines of extraordinary quality.

It's not hard to see how the wines have gained a cult following, they are incredibly compelling. They combine density with complexity, incisiveness and a fine mineral backbone. They are rare though, we will never have much.

Tasting Notes: Dry Loire Chenin this - quite punchy and opulent in the ripeness of the fruit, lots of midsummer pear and apple, with honeycomb and apricot that gives the mouthfeel huge density and complexity while still preserving a dry mineral backbone.

Food Recommendations: Lovely with oysters
Maison Verget St. Veran "Vigne de Saint-Claude"
The product of vines with an average age of 50 years, with clay-limestone soil and very stony. This cuvée is vinified in barrels (20% new wood) before maturing for around four months. In tasting the wine delivers superb freshness, citrus aromas and toasted notes. The 2018 Saint Veran Vigne de Saint Claude comes from 50-year-old vines in vineyards close to Vergisson and is matured in 25% new oak. It has a very pure bouquet of peach, apricot blossom and pralines, the oak beautifully enmeshed.

Tasting Notes: The very well-balanced palate displays a fine bead of acidity, a waxy texture and a hint of reduction toward the almost Meursault-like finish. Very primary and pure, this is all about the fleshy fruit that lingers through to the long finish. Smoky on the nose, with toasted cereals and white peach to the fore. Oily and rich on the palate, there is a hint of tropical fruit to go with the peach and pear at the core.

Food Recommendations: clams, shellfish, white meat.
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Maison Verget St. Veran "Vigne de Saint-Claude"
The product of vines with an average age of 50 years, with clay-limestone soil and very stony. This cuvée is vinified in barrels (20% new wood) before maturing for around four months. In tasting the wine delivers superb freshness, citrus aromas and toasted notes. The 2018 Saint Veran Vigne de Saint Claude comes from 50-year-old vines in vineyards close to Vergisson and is matured in 25% new oak. It has a very pure bouquet of peach, apricot blossom and pralines, the oak beautifully enmeshed.

Tasting Notes: The very well-balanced palate displays a fine bead of acidity, a waxy texture and a hint of reduction toward the almost Meursault-like finish. Very primary and pure, this is all about the fleshy fruit that lingers through to the long finish. Smoky on the nose, with toasted cereals and white peach to the fore. Oily and rich on the palate, there is a hint of tropical fruit to go with the peach and pear at the core.

Food Recommendations: clams, shellfish, white meat.
2019 Frank Cornelissen, MunJebel, Bianco
The first Munjebel bianco started out as an orange wine, fermented with the skins for an extended period. Fond of tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 onwards, he changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

Tasting Notes: Amazingly sweet aromatic nose with complex notes of tangerine, herb, vanilla and spice. The palate is quite savoury with lovely complexity, high acidity and tannin, yet also delicious warmth and sweetness of fruit. Amazing length.

Food Recommendations: clams, shellfish, white meat.
2018 Beau Rivage Chenin Blanc

William’s decisions in the cellar are inevitably influenced by the Cote de Beaune and Loire Valley and beyond. The wine is fermented in used barrels and demi-muid and matures on its lees. Chenin remains Clarksburg’s signature variety, retaining succulent acidity thanks to the cool breezes which flow in across the Sacramento Delta every evening. Sourced from mineral-rich alluvial, clay and silt soils. Fermented in used barrel and demi-muids

Tasting Notes: The wine is outstanding, offering up a pure, youthful and complex bouquet of quince, green apple, beeswax, lanolin, dried flowers and a lovely base of chalky soil tones. On the palate the wine is bright, full-bodied and rock solid at the core, with excellent focus and grip, a lovely girdle of acidity and a long, nascently complex finish. This is still a young wine, and though it is tasty, it deserves a few years in the cellar to really start to blossom and show some secondary layers of complexity.

Food Recommendations: clams, shellfish, white meat.