220 20th St S
Arlington, VA 22202
What is a negociant? At the most basic, they take someone else’s wine (in some stage, whether it is juice, must, or finished wine) and bottle it for sale. In reality, they do a lot more and they work with growers and wineries to get wine from the source to you, the consumer. They can both produce some of the finest wines from a region (see: Bordeaux, Burgundy, & Champagne) and they can help find things that are cheaper, rarer, and more interesting. It is this side of the equation where 90+ Cellars got its start.
Their plan was simple: put the wine from wineries with a history of high ratings in 90+ Cellar bottles and sell it for less. The reason that great wineries do this is that they often have surpluses and do not want erode the value of their brand by discounting their wines. This means that you get access to high-quality wines at great prices!
- Lot 138 Chardonnay Chalone AVA, CA 2015: “The vineyards of the Chalone AVA are perched high above the east side of the Salinas Valley in California’s Monterey County. This part of coastal California is normally cooled and shaded by persistent fog from the Pacific Ocean. But, Chalone Chardonnay grows above the fog line where it receives more sunlight. This abundant sunshine, and the vineyard’s limestone, granite and clay soils combine to create a deeply concentrated and characterful white wine. The wine is partially barrel fermented and aged sur lie for up to 9 months in French oak.”
- Magic Door “La Belle En Rose” Sancerre Rose 2016: “Drive two hours south of Paris and you will arrive at the medieval town of Sancerre, perched on a hilltop admidst a sea of vines. Pinot Noir is planted on a mix of clay and limestone soils on hillsides facing south and south east. It is harvested by hand and lightly pressed much like a white wine but with some initial skin contact after crush that allows the wine to pick up its pale pink color. The juice is allowed to settle for a little more than two days in a temperature controlled environment. Fermentations takes place with natural yeast under cool temperatures. The wine spends a few months on the fine lees before bottling…just in time for Rosé season.”
- Lot 128 “Gran Vino” 2012: “This red blend is Northern Spain’s version of a Super Tuscan, but here the unctuous Tempranillo plays the starring role. The wine is partially fermented in French oak, aged in new barrels for a year, and then kept another year in bottle before release. Stampeding aromas of luscious blackberries, plums, and currants run alongside a frenzy of anise and cocoa. Once imbibed, a menage of tantalizing brambly flavors soars over a jamboree of savory spice and sweet plum fruit. This is seriously good wine, and that’s no bull.” Tempranillo (40%), Cabernet Sauvignon (40%), Merlot (15%), Graciano (5%)
- Iron Side Cellars Red 2014: “[The] second vintage of Iron Side RED is a blend of Petite Sirah, Syrah, Cabernet Sauvignon and Merlot from California’s north coast. Full-bodied and larger than life this vintage shows both grit and finesse. It’s equally comfortable on a wooden picnic table as it is on a white tablecloth. Just under half of the wine is made from old vine Petite Sirah grown in Mendocino and Lake Counties, and Dry Creek Valley in Sonoma. The cooler northern reaches of both Mendocino, Lake and Dry Creek result in full bodied Petite Sirah with a silky texture attained by retaining some of the grape’s acidity during the long growing season. The Syrah comes mostly from Sonoma, and more specifically from Knights Valley. Knights Valley has the heat required to ripen Cabernet Sauvignon so there is little trouble getting Syrah to achieve the same plush ripeness. Each of the components of Iron Side RED were fermented and aged separately before blending. Each wine was matured for between 6 and 18 months in either new or neutral French oak barrels.”