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Staff Picks October 2021

  • Posted on
  • By Murphy's Wine Shop
Staff Picks October 2021

Here's what the Murphy's Wine Team is drinking this month...


2019 Foradori Teroldego
Trentino-Alto Adige, Italy


A true pioneer of organic and biodynamic farming in Trentino, Elisabetta Foradori and her son Theo are producing some of Italy’s most complex, deep and compelling red wines. Foradori has a reserved confidence and command of the Teroldego grape. The 2019 is a gem: a mountain expression of mineral laced Teroldego that jumps out of the glass with a bouquet of fresh lavender and sage. Foradori is an icon and each vintage crafts a new benchmark for Italian red wines. This wine will pair well with loved ones.


Brian Pilliod






2020 Osmote 'This Is Red' Pet-Nat
Finger Lakes, New York


The Finger Lakes AVA is often an overlooked wine region yet it offers ideal growing conditions for many popular varietals. Although this region is Known for producing excellent Riesling, it’s also a playground for experimentation. Osmote Winery is quietly Nestled between Seneca and Cayuga Lake in upstate New York. Established in 2014 by Ben Riccardi, this family run business focuses on textured, natural expressions of Chardonnay, Riesling and Cabernet Franc. ‘This is Red’ Pet Nat is a bubbly blend of Cabernet Franc, Leon Millot and Marquette. With a light chill this Lambrusco style wine pairs fabulously with roasted vegetables, lamb and charcuterie.


Hannah Myers
Wine Consultant






2016 Sineann 'Yates Conwill Vineyard' Pinot Noir
Yamhill-Carlton District, Willamette Valley, Oregon


Yates Conwill Vineyard shares a hillside with Willamette's famed Resonance Vineyard, which was purchased by Maison Louis Jadot (or French carpetbaggers, as winemaker Peter Rosback calls them) in 2013. This single vineyard offering takes advantage of Oregon's warm 2016 growing season to produce a wine of remarkable intensity, a hallmark of Rosback's style. This bigger, riper style of Willamette Pinot has a spot on my table as the evenings begin to cool and the dinner fare becomes heartier. Pair with: roasted chicken, root veggies, mushrooms.


JR Smith
Wine Director