March 2026 Bottle Club Selections
From Vines Sommeliers Reach For
This month’s Bottle Club is a collection of wines that sommeliers love. These are the bottles professionals order after service, recommend with confidence, and choose when they want precision, character, and integrity in the glass. Every wine here represents thoughtful farming, intentional winemaking, and a clear sense of place. These are wines that speak fluently of their vineyards.
Paul Chollet Crémant de Bourgogne Blanc Brut Zéro NV
A Brut Zéro is always a sommelier’s choice. With no dosage added, nothing softens the edges. The wine must be balanced on its own.
Paul Chollet is a family estate in Savigny-lès-Beaune that has been producing traditional method sparkling wines for generations. This Crémant is crisp, mineral, and precise, with bright citrus, green apple, and a clean chalky finish.
Why a sommelier chooses it: Zero dosage reveals purity. It pairs with almost anything and refreshes the palate beautifully.
Food pairing: Oysters, sushi, fried chicken, salty cheeses, or simply as an aperitif.
Champagne Bruyen Sélection Meunier NV
This grower Champagne highlights Pinot Meunier, a grape that sommeliers increasingly champion for its charm and gastronomic flexibility. Meunier brings orchard fruit, texture, and an inviting softness without sacrificing freshness.
Why a sommelier chooses it: Meunier driven Champagnes show personality and versatility. They feel authentic and expressive.
Food pairing: Roast chicken, mushroom tart, salmon rillettes, triple cream cheeses.
A.J. Adam Riesling Trocken 2021
A.J. Adam works some of the steepest slate vineyards in Germany’s Mosel. Fermented with native yeasts and aged with minimal intervention, this Trocken Riesling is dry, focused, and electric with acidity. Slate minerality runs straight through the wine.
Why a sommelier chooses it: Bone dry Riesling with structure and tension is a secret weapon on a wine list.
Food pairing: Thai dishes, pork schnitzel, spicy noodles, or anything with bright herbs.
Château Favray Pouilly-Fumé 2023
Château Favray farms sustainably along the Loire River. Pouilly-Fumé is known for its flinty soils, and this vintage delivers classic Sauvignon Blanc tension with citrus, white flowers, and that subtle smoky minerality.
Why a sommelier chooses it: It is a benchmark Loire Sauvignon with precision and freshness.
Food pairing: Goat cheese, oysters, halibut, asparagus risotto.
Domaine Philippe Raimbault Sancerre Les Fossiles 2024
Les Fossiles refers to the limestone soils rich with ancient marine fossils. That chalky terroir gives this Sancerre clarity, lift, and a long mineral finish.
Why a sommelier chooses it: It expresses terroir clearly and pairs effortlessly across a menu.
Food pairing: Fresh chèvre, lemon chicken, oysters, or spring vegetables.
Domaine De Oliveira Lecestre Chablis 1er Cru Fourchaume 2023
Fourchaume is one of Chablis’ most respected Premier Cru sites, known for its Kimmeridgian limestone soils. The wine is layered yet firm, with citrus, green apple, oyster shell minerality, and bright acidity.
Why a sommelier chooses it: Premier Cru structure without excess oak, allowing terroir to shine.
Food pairing: Dungeness crab, oysters, scallops, roast chicken.
Château Tour Perey Saint-Émilion Grand Cru 2020
From the Right Bank of Bordeaux, this Saint-Émilion Grand Cru is Merlot driven with Cabernet Franc support. The 2020 vintage offers ripe dark fruit, polished tannins, and freshness.
Why a sommelier chooses it: Balanced, classic Bordeaux with structure that will age.
Food pairing: Roast lamb, beef tenderloin, mushroom dishes, aged cheeses.
Domaine De Chenepierre Christophe Lapierre Vignes de 1913 Moulin-À-Vent 2023
These vines were planted in 1913. Old vine Gamay from Moulin-À-Vent delivers depth, floral notes, dark cherry, and structured tannins unusual for Beaujolais.
Why a sommelier chooses it: Old vines add concentration and complexity, making Gamay serious and cellar worthy.
Food pairing: Duck breast, roast pork, charcuterie, mushroom dishes.
Fèlsina Berardenga Chianti Classico 2022
Fèlsina is one of Chianti Classico’s benchmark estates, located in Castelnuovo Berardenga, the southernmost and warmest part of the zone. The Sangiovese here shows dark cherry, savory herbs, and fine tannins.
Why a sommelier chooses it: It is textbook Sangiovese with structure and food friendliness.
Food pairing: Pasta with ragù, grilled steak, pizza, aged pecorino.
Marengo Nebbiolo d’Alba Vigna Valmaggiore 2020
Valmaggiore is one of the most respected crus for Nebbiolo outside Barolo. This single vineyard bottling is aromatic, with rose petal, red fruit, and elegant tannins.
Why a sommelier chooses it: It delivers Nebbiolo’s perfume and finesse without the weight of Barolo.
Food pairing: Braised short ribs, truffle pasta, roast duck.
Château du Glana Saint-Julien 2020
Saint-Julien is known for balance. Château du Glana produces Cabernet Sauvignon led Bordeaux with cassis, cedar, and refined tannins.
Why a sommelier chooses it: Structure, ageability, and classic Médoc character at excellent value.
Food pairing: Ribeye, lamb chops, hard cheeses.
Seghesio Barolo 2018
Seghesio crafts traditional Barolo with extended aging. The 2018 vintage shows tar, roses, red cherry, and firm tannins that soften beautifully with time.
Why a sommelier chooses it: Barolo’s structure and complexity elevate serious cuisine.
Food pairing: Osso buco, porcini risotto, braised meats.
Domaine Jean Féry Savigny-lès-Beaune Sous la Cabotte 2022
Domaine Jean Féry is known for biodynamic farming and minimal intervention. Sous la Cabotte in Savigny-lès-Beaune gives red cherry, earth, and fine silky tannins.
Why a sommelier chooses it: Elegant, transparent Burgundy that reflects site and vintage.
Food pairing: Roast chicken, salmon, mushroom dishes, lighter game.
All featured wines are a part of our wine club where our members receive new and exclusive bottles each month as well as a in-store discounts at higher levels.