220 20th St S
Arlington, VA 22202
90+ Cellars has been around since 2009, when Kevin Mehra, the founder, set out to being high quality wine to the market at a better price! He started a modern American negociant firm with a focus on selling great wine for a great price. Today, 90+ Cellars is one of the fastest growing wine brands in America. They are a modern day wine négociant–working with wineries and vineyards to curate a portfolio of fine wines from all over the globe.
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. 90+ Cellars started doing this at a time when great wineries often had surpluses and didn’t want to erode their brands by discounting. So, 90+ Cellars gave them an outlet for their wine and gives you access to high-quality wine at great prices!
- Lot 66 Riesling 2016: “The Mosel River winds its way northeast from the Vosges Mountains of France until it joins Germany’s Rhine. Above this twisting waterway is a magnificent patchwork of vineyards and ancient castles that cling to steep, verdant hillsides. In this fairy tale land the world’s best Riesling is made. The grapes are picked from vines grown in predominantly slate soils on steep slopes throughout the Mosel Saar Ruwer valleys. Fermentation occurs in stainless steel, resulting in a crips, off-dry style Riesling. Fragrant aromas of white peach, nectaring and Bosc pear backed by pastoral scents of hay or straw. Slightly sweet and refreshingly juicy, you may just be inclined to sip it faster than a Maybach on the autobahn.”
- 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.”
- L0t 113 Big Red Blend 2016 (Limited Edition): “Every year we work with one of our winery partners in California to create the new vintage of Big Red Blend. And every year this wine is one of our most popular selections across our entire portfolio. If you are a fan of robust California red blends, you’re going to love this wine. Between the big city and majestic mountains sits Lodi–California’s small town answer to big-time flavor. The grapes that go into this wine are from old vines in the heart of Lodi (and the Sierra Foothills). The wine is fermented in stainless steel and then aged in a blend of concrete and oak for 6 months. Big, fat aromas of cassis, backberry and plum with traces of vanilla and cedar.” Zinfandel, Cabernet Sauvignon, Cabernet Franc, Malbec, Tempranillo, & Souzao
- 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.”