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Spring is officially here and we're celebrating all the new releases as summer approaches!

NV

Antica Fratta “Cuvee Real” Brut

FRANCIACORTA, LOMBARDY, ITALY


Regular Price

$35

Exclusive Club Price

$32

24 Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

Antica Fratta

In the mid-1800s, a local merchant named Luigi Rossetti fell in love with the land around Monticelli Brusati and decided to turn a farmhouse into an elegant mansion and winery, thereby establishing Antica Fratta. By digging into the rocky hill behind the Villa, he built a beautiful wine cellar with four tunnels arranged in the form of a Greek cross to store his prized Franciacorta wines.

In 1979 the property was bought by Franco Ziliani of the Berlucchi family, who was charmed by the unique cellars and beautiful vineyards. Berlucchi was and is one of the major names in Franciacorta, but they wanted to expand into boutique production. The 1.7 kilometers of caves on the property stay at a constant 16°C with 60-70% relative humidity resulting in the perfect environment for aging sparkling wines. With Ziliani at its helm, Antica Fratta embraced the traditional method of producing high quality Franciacorta that is true to the terroir of Lombardia. Between 250,000 and 300,000 bottles are produced in a given year. All of the wines, with the exception of the entry level Brut, are vintage dated.

Lying to the south of Lake Iseo in the heart of Lombardy, Franciacorta is characterized by a cool climate mineral-rich, granular-sized, calcareous gravel and sandy moranic soils over a limestone bedrock, making it well suited to the French varietals of Champagne, such as Pinot Noir and Chardonnay. Antica Fratta’s commitment to honoring the land is evident in the exceptional wines they produce, which truly embody the essence of Franciacorta.

2010

Champagne Miniere F&R Brut Zero

HERMONVILLE, MASSIF SAINT THIERRY, CHAMPAGNE


Regular Price

$88

Exclusive Club Price

$79

4 Bottles Available

(Email Clare Or Chester To Purchase)

  • About

  • Tasting Notes

  • Food Pairings

Frederic & Rodolphe Miniere

A new emerging grower in Hermonville – north of Reims in Massif Saint Thierry.

This area is the most northerly part of the Champagne region and has had an interesting history. Champagne is a huge region stretching 200km from north to south, and Hermonville is way north. Ravaged by phylloxera and the world wars, many vineyards were replanted in the mid sixties. 

Frederic and his brother, Rodolphe, are the fourth generation to lead their estate. The domaine was founded in 1919 by their great-grandfather but they never bottled Champagne under their own name. For generations, the Minières preferred to sell all of their fruit to larger houses. Frederic Minière worked with Anselme Selosse for two harvests in the late 90s. It was then that Fred fell in love with barrel aged Champagne and saw the benefits of organic viticulture. At the time, he was in the middle of his oenology studies and was at an impressionable age. This experience was formative for him and it convinced him to bottle Champagnes under his family name. This dream would not be realized until 2007 when his father retired and the two brothers were able to chart a new course for the domaine.

“If I hadn’t met Anselme I would not be making the wines I make today.” - Frederic Miniere

To say that Frederic and Rodolphe are focused on making only the highest quality Champagne would be an understatement. With almost eight hectares of land in Hermonville, they are purposefully limiting their production to the best and oldest vines isolated from only two hectares. They are also choosing to barrel age their wines entirely in oak barrels and releasing vintage specific cuvees only after years of sur lie aging. On average, their Champagnes are spending six or more years in barrel. (They didn't release their first vintage till 2014!) 

NV

Domaine Petit & Bajan "Obsidienne" Brut Blanc de Noirs

AVIZE, CHAMPAGNE


Regular Price

$87

Exclusive Club Price

$78

12+ Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

Richard Petit

Richard Petit’s family roots in Avize go back centuries, caring for Chardonnay on the chalk soils of the Côte de Blancs. Véronique Bajan’s clan hails from Pinot Noir terroir in Verzenay, grand cru land on the Montagne de Reims.

Love, then marriage, came first in 1997. In 1999, Richard took over his family’s winery in Avize, and the idea that they might create wine together began to take root. Yet their vision wasn’t just to “make” Champagne, but to push farther, seeking to truly understand what their grand cru soils could give.

With Richard’s attention to detail in the fields and Véronique’s tasting prowess in the cellar, the small-batch, grand cru wines of Petit & Bajan are very much the voice of Champagne’s new generation.

Like their neighbor and mentor in Avize, Anselme Selosse, Richard and Véronique start by harvesting perfectly ripe grapes. At every step in the winemaking process, no detail is too small to be further perfected.

This attention to detail, to the soil and soul of true Champagne, is more than evident in the glass. Theirs are bold, aromatic and vinous wines that set a higher bar for grand cru Champagne.

Domaine Petit & Bajan crafts “grower” Champagne, a récoltant-manipulant house that grows its own grapes and makes its own wine all on site. This qualitative difference is crucial for those seeking the ultimate in Champagne flavor and character.

The estate’s vineyards are split between the Côte des Blancs and the Montagne de Reims, with just over two acres of Chardonnay vines in Avize, Cramant and Oger, and five acres of Pinot Noir in Verzenay. All vineyards are rated grand cru and are cared for sustainably.

Crucially, the estate aims to harvest only perfectly ripe fruit, resulting in many local growers finishing the harvest before they even start. (A telling anecdote from the couple: most years, the very last two winemakers to finish the harvest in Avize are Richard Petit and Anselme Selosse.) Grapes are harvested by hand, and sorted in the fields and cellar.

Grapes are pressed in a traditional, upright wooden press in small batches, immediately after harvesting. Juice is settled naturally, and fermented on selected yeasts. Malolactic conversion is allowed. Wines are aged in bottle for a minimum of three years. Dosage as a rule is low, no more than 3 grams/L for all Champagnes.

Who's Making These Great Selections?

Sommelier

Clare Gillette

Clare Gillette joined Classic in 2017 as our Director of Wine Sales to manage and grow the wine merchants operations for all three of our Classic locations. Before moving to Texas, Clare spent a significant time in the wine importing and distribution side of the business working with some of the most sought out, collector-worthy wineries and portfolios from all over the world. It was during college that she caught the wine bug, leading her to graduate with a Viticulture & Enology degree and to pursue Sommelier studies.

From Willamette to Burgundy, the Rhone Valley to Napa, or Piedmont to Champagne, Clare has travelled to meet winemakers and visit iconic vineyards as a forever student of the vine. Her expertise and relationships in the wine industry have been integral in elevating our Classic wine community and providing a higher level of value and service to you as our client.

Sommelier

Chester Cox

Chester brings over 25 years of experience in the hospitality industry. Chester has worked in Fort Worth since 2003 where he spent 11 years as a sommelier at Del Frisco’s. That experience and level of customer service led Chester to spend the next handful of years creating experiences and finding hard-to-get wines for clients at Kent & Co. Wines and Ellerbe Fine Foods. During this time he also started a cellar management business that allowed him to organize, manage and stock cellars from 200 to 90,000 bottles.

As his consecutive, five-time award of "Fort Worth’s Best Wine Expert" by Fort Worth Magazine can attest to, Chester's level of expertise combined with years of concierge style customer service will help elevate your experience as a client with us.

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