Leon & Son Wine and Spirits

Leon & Son Wine and Spirits Leon & Son has consistently been named one of NYC's best w**e stores and was voted NYC's most loved independent store last year.

Based in Clinton Hill, Brooklyn (come say hi!), we deliver locally in NYC and ship nationwide from our online store.

Our newest drop from the mentor of Montlouis, Frantz Saumon, is a duo of seemingly effortless w**es that capture the eas...
09/03/2026

Our newest drop from the mentor of Montlouis, Frantz Saumon, is a duo of seemingly effortless w**es that capture the ease and buvabilité of the Loire countryside, with a price tag that mercifully sits in the under-$30 camp.

Frantz is rounding the corner on his 25th vintage, but the work still manages to surprise and delight us every vintage. This series of his playful ‘Vin de Frantz” includes his always precise-and-fresh Sauvignon Blanc, and an updated cépage of the Rouge—sourced primarily from his wife’s holdings of rare old-vine Gamay (and of course, a big dash of Grolleau flair).

Absolutely delicious. Back to school, folks!

Inspired by our Italian sale Monday, we opened this beauty from Philine Isabelle last night. The Amaltea Bianco landed e...
09/02/2026

Inspired by our Italian sale Monday, we opened this beauty from Philine Isabelle last night. The Amaltea Bianco landed earlier this year and was gone before we could properly shed light on just how delicious and special it is. It comes from the tiny 0.3-hectare site Philine farms on the Alta Langa property of her friends at Pascoli d’Amaltea—excellent producers of sheep’s- and goat’s-milk cheeses. Production is tiny, but the w**e is special: cooling herbs, quenching acid, and fall-like fruit that made it impossible to put down.

Of the great names in Bordeaux, few are meeting the moment like Lafite.The estate is certified organic, with roughly a f...
09/01/2026

Of the great names in Bordeaux, few are meeting the moment like Lafite.

The estate is certified organic, with roughly a fifth now biodynamic; and in incredibly rare form, they are experimenting with their terroir.​ Instead of another “second” or “third” w**e (which is almost always a selection from the greater domaine) Lafite is exploring a dedicated corner of the estate: a small hamlet, really, defined by a raw gravel ridge against forest, with new viticultural practices and biodiversity at its core.

It is serious terroir, that has historically gone into the Grand Vin. Until 2018—the 150th anniversary of the domaine—when they began to bottle it as their first new cuvée in over a century.

Anseillan is the name of the site, and the w**e. The cépage changes each year (dramatically) but it’s always Merlot-dominant and raised for 16 months in their estate-made French oak. A graphite core tells you exactly where it comes from, but its velocity and lift tell you its purpose is far friendlier and more conversational than the historic Grand Vin.

We have a large—and very special—list of Italian w**es on sale. Only through Monday, the 31st. Saluti.
08/31/2026

We have a large—and very special—list of Italian w**es on sale. Only through Monday, the 31st. Saluti.

Lucky us: Romain le Bars’ iridescent, deeply quenching Tavel and Lirac—in both 750s and party-sized magnums—are here for...
08/29/2026

Lucky us: Romain le Bars’ iridescent, deeply quenching Tavel and Lirac—in both 750s and party-sized magnums—are here for this last stretch of summer.

The L’Anglore alum’s work is marked by his mentor’s exuberant, infusion-style fermentations, bringing freshness and aromatics to this tiny pocket of the southern Rhône. But Romain stacks on a bit more density through touches of fully carbonic maceration and barrel fermentation. Now 8 years in, the w**es swing from chic Tavel and Lirac to old-vine Ugni Blanc, a nouveau take on Cinsault and Grenache, and an expression of Carignan that thrillingly dares to tip into lushness.

Uniquely charming, mouthwatering w**es.

Leave it to Tegan Passalacqua to make California’s most deeply felt rosé.On the heels of our August Leon Circle featurin...
08/26/2026

Leave it to Tegan Passalacqua to make California’s most deeply felt rosé.

On the heels of our August Leon Circle featuring Turley W**e Cellars category-redefining White Zin, we’ve received a rare-for-NY drop of rosé from his personal sandlandsvineyards Both, of course, made from ridiculously historic fruit:

‘Kirschenbloom’ is a little word play on his home vineyard, Kirschenmann, a blend of ungrafted Zinfandel and Cinsault planted in 1915 along the Mokelumne River. Destemmed and macerated until fermentation kicks in for a muscular-but-mouthwatering w**e that speaks to his inspiration, none other than Cristiana Tiberio’s Cerasuolo.

And his Mourvèdre rosé comes from Contra Costa County, ungrafted vines rooted in Dehli (granite) sand—a counterpoint that nods to a more Provençal tradition—whole cluster pressed and aged in neutral French oak. Ginger and peach, bright and textured.

The fact that these w**es are rosé is really just a technical detail; this is Tegan’s deeply satisfying, vinous style in thoroughly chillable packaging. We love to see it.

For the savviest, it’s not completely new to be comparing what’s happening in the Dão to Burgundy. Reds leap from the gl...
08/20/2026

For the savviest, it’s not completely new to be comparing what’s happening in the Dão to Burgundy. Reds leap from the glass with freshness; and in blind flights, the whites—packed with textural nuance—routinely have Burghounds guessing Beaune.

But it bears reminding: the Dão is not Burgundy. This is an area defined by granite soils and Portugal’s highest elevations, w**es that marry cooling forest flavors with a wet-stone throughline that speaks clearly to the terroir.

Last year, Mariana Salvador and her personal project, Revela, became the newest beacon for us in this movement. With the arrival of her white w**es (the first of two drops, reds come in the fall), we’re revisiting the work in today’s newsletter. 🔗 in bio.

Julian Haart’s first (and only) Weissburgunder came from the heart of Ohligsberg - one of his Grosse Lage sites (i.e. Gr...
08/14/2026

Julian Haart’s first (and only) Weissburgunder came from the heart of Ohligsberg - one of his Grosse Lage sites (i.e. Grand Cru) and the source of some of his most coveted w**es.  there was, without his knowledge, Pinot Blanc and a touch of Bacchus planted where Riesling should have been.

He only has one hectare here so Julian eventually ripped out the vines and replanted Riesling, but not before making one w**e from these interlopers.
We received this w**e when it was first released back in February 2023 and—as the label suggests—it is unlike anything he has ever made. Fermented on its skins for 10 days, it has the material and grip of macerated Pinot Blanc without sacrificing the energy Haart is best known for. And, also like his top w**es from Ohligsberg, slate defines the core of this w**e.

We didn’t think we would see this one-off w**e again, but through a spectacular German collection, we’ve been able to get our hands on a touch more. Thrilled to experience this brief, delicious moment from Haart.

As elsewhere, Jonas Dostert’s ‘24 vintage report is defined by frost—in his case, loss of about 40%. But the long, cool ...
08/13/2026

As elsewhere, Jonas Dostert’s ‘24 vintage report is defined by frost—in his case, loss of about 40%. But the long, cool summer that followed in the Obermosel is what defined his resulting w**es: brisk but elegant, and more transparent than ever of their limestone terroir.

And in spite of the yield subtraction, this release brought some exciting additions. First, a pair of Crémant that show how focused his sparkling work has been: a second disgorgement of 2021 (denoted #21/2), giving the breadth that Elbling and Chardonnay gain from an extra year on the lees; and the first disgorgement of 2023 ( #23/2), a vintage which saw the addition of Pinot Gris—a final cépage he’s settled on for future vintages (1/3 of each variety).

And—for the first time since the ’21 vintage—we’re seeing a varietal, direct-pressed Pinot Gris. His hand with élevage and Gris is gorgeous; we’re absolutely thrilled to see it back.

And of course! More of his nervy, detailed renditions of Elbling and Chardonnay that grasp the thrilling space between acid and oxygen. Exquisite in the face of such challenge—well done.

Last year Classes by Leon & Son W**e unpacked one of the most intriguing stories in w**e: that, just 70 miles from San D...
08/12/2026

Last year Classes by Leon & Son W**e unpacked one of the most intriguing stories in w**e: that, just 70 miles from San Diego, a community of natural w**emakers is working tirelessly to maintain a culture of authentic, terroir-driven Mexican w**e. Distinct, compelling w**es from six producers across Valle de Guadalupe, the tiny appellation at the top of Baja California where, arguably, the country’s best w**es are made.

But when it comes to Silvana Pijoan, there’s an extra angle that’s refreshing: the work is not firmly defined by a star grape variety or terroir, or even a gallant mission to redefine Mexican w**e—but rather, by the purely personal expression of a talented young w**emaker drawn to natural w**e.

The results are uniquely delicious (tbh, we’ve been buzzing about them all year); and along the way she has, yes, redefined the region.

We’ve just received Silvana’s entire lineup (vermut, too!!) so we’re taking the opportunity to let her w**es tell the story. 🔗 in bio.

🍷 **e

Address

995 Fulton Street
New York, NY
11238

Opening Hours

Monday 12pm - 10pm
Tuesday 12pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 9pm

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