Hey guys!
Today we’re celebrating four years of SuperVinoBros, highlighting Popina (one of my favorite restaurants in the city), and sharing the first great bottle of 2026. Hope you enjoy 🙏
SuperVinoBros 4th Birthday 🎂
Celebrating a whole four years of the page
This is just a quick moment of appreciation for you guys. SuperVinoBros turns four years old this week, which honestly feels crazy to type that out. My brother and I started the Instagram/Tiktok pages on the tail end of the COVID pandemic with no real plan it beyond sharing wines we found exciting. Since then it’s turned into something so much bigger than we ever imagined.
Along the way, we’ve met an incredible community of people who care about wine culture in a way that excites us everyday. None of this happens without you. Truly.
Pictured: First Filming Session
Whether you’ve been here since the early days of our short montage videos in early 2022, or you found us somewhere along the way, it means the world to us that you spend even a few seconds of your time watching, commenting, sharing, or just enjoying what we put out.
We’re endlessly grateful for the support. Here’s to many more bottles, more stories, and more friends. Thank you for being here with us, we really couldn’t do this without you.
Just for fun, here’s a throwback to the first bottle haul my brother and I ever made. And if you want to watch the first video we ever posted, you can find that here.
What Makes Popina So Good 🇮🇹
A neighborhood Italian spot that gets everything right
I’ve probably said this a million times by now, but I really think Popina is one of the best restaurants in New York City. It’s an Italian spot tucked away in Cobble Hill, right near the water, with a tight, thoughtful menu and a super deep wine list. I’ve been a handful of times over the years, and I honestly don’t think I’ve ever left anything less than fully satisfied.
Pictured: Popina Dining Room. Image by Infatuation
The layout of the place is part of its charm. There’s a small, cozy dining room up front, which then leads into this almost maze-like hallway that then opens up to a massive backyard. Per the owner James O’Brien, the space out back has hosted several weddings over the years and its very apparent when you see it. On top of that, there’s an enclosed tented section on the side of the restaurant that adds even more space.
Pictured: James O’Brien. Image by The Strong Buzz
What really makes Popina special for me, though, isn’t the decor or the location, it’s how simple and well-executed everything is. Nothing on the menu breaks $30, the pastas and salads are always fresh, and the wine list has everything you could want. The Chicken Milanese is the best thing here. Easily my favorite item on the menu, and one of my favorite dishes in the city, hands down. That said, I fully admit I’m a sucker for anything flattened, pan-fried, and extra crispy, so take that for what it’s worth.
Pictured: Popina Chicken Milanese
I was back most recently on Monday, and once again left feeling completely content. We had a pretty stellar lineup of bottles to go with it too, huge thanks to my friend Tom for supplying most of them. Just another reminder of why this place is one of my favorites.
Producer Highlight ⭐
One of our favorite parts of wine is the discovery: we’re constantly being put on to new regions, producers, and cuvées from our friends. We’ll never be able to try EVERY wine, but we want to take a moment to mention some producers that excite us!
Domaine Dureuil-Janthial 🍷
Location: Burgundy, France 🇫🇷
Pictured: Burgundy, France. Image by Wikipedia
Located in Rully, just south of the famous Burgundian vineyards of Chassagne-Montrachet, Domaine Dureuil-Janthial sits on gently sloping hills with a mix of clay and limestone soils. Higher up the hills, the ground is lighter and more chalky; lower down, it becomes richer and more clay-driven. Quick note: soil composition matters because it influences how vines grow and how they regulate water, which directly affects a wine’s freshness, texture, and overall balance.
Pictured: Vincent Dureuil. Image by Galiena
Vincent Dureuil has led the domaine since 1994 and has farmed all of its vineyards organically since the mid-2000s, without official certification. The vines are carefully tended to, rows are regularly plowed, and interventions are kept to a minimum, with sulfur used sparingly.
Pictured: Domaine Dureuil-Janthial Bottles. Image by Domaine Dureuil-Janthial
In the cellar, fermentations are carried out by by native yeasts. Reds are mostly destemmed and fermented in stainless steel or wooden tanks, then aged in French barrels for up to 18 months. Whites are whole cluster pressed and fermented in barrel with limited lees stirring. All wines are bottled unfined and unfiltered, resulting in wines that feel clear, balanced, and true to place.
Pictured: Bottle Line-up with Domaine Dureuil-Janthial
I first came across these wines in late 2023 after a close friend urged me to try them. I started with the entry level Rully Maizières, loved it, and somehow didn’t dive much deeper at the time. Fast forward to now, and it feels like their name is suddenly everywhere, or maybe I’m just finally paying attention. Either way, a bottle of the Meix Cadot at dinner earlier this week completely won me over. If you’re curious to try them, Crush Wine Co. usually has some of their more accessible bottles on the shelf.
Wine Club Updates 🍷 📦
We’re working on January’s shipment now and should have them out next week! Super excited for you to try the picks the month. If you have any questions or run into any issues, feel free to reach out to [email protected] and they’ll get you sorted quickly.
Not a member yet? You can sign up here
That’s it for this week! Hope you guys are having a great start to the year, we have a lot of fun events in the works so stay tuned for updates.
Thank so much for reading, and as always, drink responsibly! 🥂