How to get to the top (shelf)
Does expensive wine really taste better? When is it worth spending a few extra dollars? Is that $500 bottle really worth it?
These are questions we hear all the time. But there are too many moving parts to give a blanket answer. Here are a few reasons why some wine costs a little more.
Location, location, location. The reason your favorite California Cab costs more than that Portugese red that you can’t even pronounce is because the cost of land and the cost of labor is so much higher in the Golden State. This is one reason why we love our Portuguese wines. It’s also the reason some ‘natural’ wines from the west coast can be so pricey.
Organic and biodynamic farming practices are more costly than conventional ones.Translation: harvesting by hand and crushing by foot takes more time and manpower than if the work was completed by machines. This is especially true in mountainous regions where machines aren’t even an option.
Oak! It takes one eighty-year-old tree to produce enough wood for two oak barrels, and that’s before it reaches the cooper. Barrels are handmade and seasoned accordingly for different winemakers. Take the Finca Dofí, Priorat below. It spends twenty-five days fermenting in large oak vats, then an additional sixteen months aging in smaller barrels, and that’s just one vintage.
Ageability! That’s right, we’re making up words now. The concept is real though. Before it is bottled, that Barolo from Pio Cesare spends 30 months in oak barrels before it can be released, and that’s on the low end of the spectrum. And as always, time is money. To create the expression of Nebbiolo the region is famous for, its flavors and textures must develop slowly over time. This requires patience and, in the end, a bit more money.
Name recognition. Burgundy, Champagne, Napa, Tuscany. Wine from these regions typically costs more because producers know that consumers will pay for the name. This is why it’s so important to become familiar with quality producers. We’re always going to reach for our favorite grower Champagne before that bright yellow box because we understand the time and care that smaller farmers put into their wine, and it always shows.
So, glean from this what you will. Keep asking questions. And maybe grab some friends to find out what these top shelf bottles are all about. Cheers!
Check out all of our top shelf favorites here!
Eric Rodez, Dosage Zéro NV
Region: AOC Champagne - Champagne
Country: France
Varietals: Pinot Noir, Chardonnay
Shy on the nose, generous on the finish. Zéro dosage makes quite an impact. Sharp acidity gives way to soft lemon pith, white nectarine, and jackfruit. Worth. Every. Penny.
Pio Cesare, Barolo 2015
Region: Barolo DOCG - Piedmont
Country: Italy
Varietal: Nebbiolo
More ash than tar, more raspberry than rose, and a little dried blood orange lingering in the background. Acidity that races across your palate, tannins that are firm, but perfectly integrated. You could enjoy this wine now or allow it to age for another decade.
Cade Winery, Howell Mountain, Estate Cabernet Sauvignon 2017
Region: Howell Mountain AVA - Napa Valley, CA
Country: US
Varietal: Cabernet Sauvignon
Mixed berries in a pencil box. Baked black cherries and blackberries, a little mocha, and a little Chinese five spice on the finish. This wine could certainly be enjoyed now. But it is going places, if you think you can stand the wait.
Philippe Pacalet, Cornas 2015
Region: AOC Cornas - Rhône Valley
Country: France
Varietal: Syrah
Supple tannins, notes of violet and anise with mineral-driven acidity that helps maintain beautiful freshness. This wine is stunning.
Alvaro Palacios, Finca Dofí , Priorat 2017
Region: DO Priorat - Catalonia
Country: Spain
Varietal: Garnacha
Absolutely decadent. Cherry preserves, black licorice, espresso. Fine, smooth tannins that make for the most luxurious experience.
