Montrose Cheese & Wine Menu

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

100% Blaufrankisch from vines grown in limestone/slate soils. Hand-harvested and destemmed, the grapes spontaneously ferment in neutral 500 & 1200 liter barrels, maceration lasts for about 3 weeks. Élevage in same barrels for 1 year, no bâtonnage. Bottled unfined, unfiltered, no additional SO2. Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father

100% Cortese. Winemaking: 10 week carbonic maceration, spontaneous fermentation in neutral oak with indigenous yeasts Born and raised in the Savoie, Jean-Yves studied winemaking in the late 90’s. After school he spent some time working for Thiery Allemand in Cornas and later with Bruno Schuller in Alsace, both of whom he considers his mentors. In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.

JYP's Moscato stays 2 weeks on skins before being pressed, leading to a wine that is magnificently aromatic, bone dry with some tannins, full of texture still with great acidity to balance all the banana blossom, star fruit, tangelo, alpine herbs, and humidity. Downright lip-smacking with tension and freshness in spades and perfectly balanced: a very fine mountain Muscat. In 2011 Jean-Yves obtained his negociant license and began working with other domaines in the Savoie, notably Raphaël Marin and Adrien Dacquin (both certified organic). Then, in 2017 he built a new cave just above his and Raphaël’s vines, which has allowed him to increase production and begin working with two organic winemakers across the Alps in Italy: Paolo Angelino in Casale Montferrato and Giorgio Barbero in Asti.

4 Monos GR10 is a wine resulting from a coupage of the varieties Grenache Tinta at 85%, Cariñena at 12% and Syrah at 3%. The grapes come from vineyards that are from 30 to 85 years old, located at 700 and 800 metres above sea level. To produce 4 Monos GR10 the grapes are harvested by hand and the bunches are vinified whole together with their stems. The fermentation is spontaneous; i.e. the yeasts that ferment the sugar in the grape are the grape’s own, and commercial yeasts are not added to ferment. Lastly, once the wine is fermented, it is aged for 9 months in oak barrels, in foudres and in concrete tanks.

70% Hondarrabi Zuri / 10% Gros Manseng / 10% Petit Manseng / 10% Petit Corbu. In Spain’s coastal Basque Country, “Xarmant” (char-mant) means ‘charming’ and txakoli is the joyous, light, white wine shared amongst friends with northern Spain’s legendary cuisine. Xarmant is made from the highest quality, sustainably-farmed, estate vineyards from the verdant Amurrio valley in the Basque Country, close to the Bay of Biscay on Spain’s rugged, green northern coast. Its proximity to the Atlantic Ocean creates a unique, ideal microclimate to produce this ‘charming’ wine.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

"Arneis is a vine of Roero origin. Its qualities have been re-evaluated especially in the last 50 years and today it is the most important dry white wine of the Langhe.Its characteristic bouquet is able to amaze with aromas of fruits such as green apple, white peach and flowers. Of the Langhe vines, it is the least suitable for refinement and owes its best characteristics to its youth and freshness. None of the company's white vines are harvested early, so as to allow for greater ripening of the grapes and lower acidity of the wine."

100% Zweigelt. Hager Matthias is located in the northern part of the Kamptal in the small town of Mollands. Matthias studied at the school of Oenology & Viticulture in Krems, Austria and worked for several years in the Wachau and Burgenland at large commercial wineries. Matthias then began to create his own style of wine at the age of 21. For the last 15 years he has been producing terroir-driven wines from native varietals on his 14 hectares of vineyards from around his hometown of Mollands. Matthias has been Biodynamic certified from Demeter since 2005. This is a darker color Rosé deliciously dry, refreshing and so lively on the glass, with lots of red fruits flavors and a touch of cinnamon spice. A mouth-filling Rosé. Enjoy with salads, feta, mozzarella cheeses, spicy dishes and BBQ.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

A classic Friulian producer, Ronchi di Cialla exceeds our expectations with their heady, aromatic whites. Another stunning wine from their line-up, the Friulano is made for the table. The fruit comes from the Lonzano Vineyard and is aged on the lees for 3 months with weekly battonage to give it a full-body and texture.

100% Lambrusco di Sorbara. Founded by Francesco Vezzelli in 1958, the Vezzelli estate was one of the first indepenent wineries in the co-op dominated Lambrusco. Francesco’s son, Roberto Vezzelli, continues the work begun by his father, farming 16 hectares of vines on the mid-slope of the hills outside of Modena. Sorbara is both the name of the place where MoRosa is grown, and the name of the finest variety of Lambrusco itself; one of at least sixty different clones of Lambrusco.

Based in the village of Chaumuzy in the Vallée de l'Ardre, in Montagne de Reims, Champagne Salmon was only founded in 1958 but is already included in the "Club de Trésor" -- an exclusive group of grower/producers in Champagne famous for their commitment to quality. 100% Pinot Meunier (the third grape of Champagne and Salmon's specialty) this Blanc de Noir resonates with both creamy complexity and snappy acidity, showcasing notes of ginger, apricot, golden raisin and toasted hazlenuts. Fun Fact: Winemaker Alexandre is a competitive hot air balloon racer, thus the image on the label!

Basaurresti Lahu Getariako Txakolina is an enticing and vibrant white wine from the coastal vineyards of Getaria in Spain’s Basque Country. Lahu, a small family-run winery, is dedicated to producing exceptional wines that showcase the unique terroir and character of this captivating region. The Getariako Txakolina is produced from the Hondarribi Zuri grape variety, which is native to the Basque Country and known for its fresh and zesty character. The grapes are carefully cultivated and harvested, resulting in a wine that captures the essence of the Getaria terroir and delivers a white wine that is both refreshing and memorable.

A beautiful intense ruby ​​red color with purple reflections. Deep, jammy nose, enhanced with spicy and balsamic touches. The palate is tasty, with a nice sweetness on the attack. Nice volume. The tannins are dense and fine. Notes of blackberry jam and new leather. Licorice and pepper. Nice hold with a smooth finish. A wine of character full of finesse.

Pinot Gris isn’t exactly an abundant grape planted in Stellenbosch, but it is something Mick and Jeanine have a lot of fun working with. Although a lot of the wine drinking world think and assume it is a ‘white grape’ it is in fact a lovely coppery/dark rose skinned one. They identified this incredible site, called the Newlands Vineyard, farmed by Deon Joubert, on an easterly slope of the Polkadraai Hills facing back toward Stellenbosch. Though the block was only planted in 2007, the wine shows tremendous balance and intensity. Mick calls this skinsy style “the way Pinot Gris should be!” Every vintage gives Mick & Jeanine a run for their money, as this notorious wine is always rejected by the South African Wine & Spirit Board for not complying with the typicity of Stellenbosch. After lots of tedious back-and-forth, the appeals committee always comes around. At this point, it’s a dance the Cravens know by heart.

Domaine Bobinet Poil de Lievre 2022 is an aromatic white, exceedingly opulent and luscious. The bouquet's intensity, brimming with scents of blossoms, apple, pear, and almond, will swiftly captivate your senses. On the palate, it is well-rounded and mineral, harmoniously balanced and exquisitely crisp.

The wine shows excellent lift and finesse and freshness to the aromas. The palate is very expressive already with fine structure and silky fine tannins. A very fine addition to the range. ”The Domaine is the only owner of Evocelles in Gevrey – as opposed to Brochon. A vibrant, high-toned width of aroma. Nicely structural, a little unready in the flavours but nice shape and perfume.

A Chinon like you've never seen before. 100% Cab Franc to be sure, but this wine is all cranberry and strawberry, a light and bright holiday sipper.

A glorious orange wine from this young and dynamic winemaker in the Swartland region of South Africa. This is made from Colombard and Grenache Blanc, spends around 7 days on its skins and is aged in old barrels for 6 months. Such a beautiful texture, very clean and approachable, very soft tannins... the perfect easy going orange wines for novices and connoisseurs alike. Made by MC Stander, a newcomer to the Swartland wine scene who leases vines he farms organically as well as sourcing fruit from other local organic and biodynamic growers. MC is always looking for freshness in his wines and has a light touch in the cellar, but keeps an eye on refinement and clarity, giving his wines a true sense of identity and purpose.

The vineyard in Puligny-Montrachet was founded in 1903 by Etienne Sauzet. Starting with a small part of inherited vines he expanded steadily, so that the winery could have a total area of 12ha until his death in 1975. Since then his daughter Jeanine, together with her husband Gérard Boudot, manages the business of the estate. The family cultivates vineyards in 4 Grand Cru and a variety in Premier Cru and simpler locations. A part of the grape material the family draws from external winemakers whose quality meets the high demands of the winery. Since 2006, all vineyards are managed organically, the complete conversion to biodynamic cultivation was completed in 2010. Careful handling of nature is very important here.

If Cher were a wine, they would be Chardogay! Yes, you've had Chardonnay, but not like this. This is a gorgeous (and active) sparkling pét-nat wine, with fine bubbles that last, both in the bottle and on the palate. It tastes like a tropical vacation (think resort piña coladas and your favorite sunscreen). And, it's grown up and refined, so even your mama will like it (we promise)!

Our most fun and accessible wine yet, Party Boy is for everyone (whether you're an at-home sipper or the life of the party). It's an easy-drinker, porch-pounder, but whatever you want to call it, it's simply delightful. The red blend is primarily Grenache (our favorite varietal to work with in the Central Coast region), but we blend in some white varieties to lighten things up. This is definitely a LIGHT-red that borders rosé, so don't go expecting a full-bodied Cabernet (let's be honest, you probably aren't reading this if that is the case!). 60% Grenache Noir (Camp 4), 20% Riesling (Camp 4), 7% Grenache Blanc (Estelle Vineyard), 7% Viognier (Camp 4), 6% Sauvignon Blanc (Roblar Vineyard)

100% Pinot Noir. SMELL: Ripe melon and summer strawberries with a hint of fresh sage TASTE: Crisp red apple skin, toasted brioche, baked sugar cookies and a hint of black pepper. A present and balanced acidity breaks through the fruit and envelopes the palate. PAIR: Though delightful on its own, this cuvée is also a wonderful contrast to crunchy, salty snacks like pretzels and hummus. It also stands up to grilled meats and seasonal vegetables.

This is the fourth release from our solera of Chardonnay, Pinot Noir, and Pinot Gris. It is from a small parcel that was once part of the same historic farm as Hiyu. The piece of land is gently rolling and surrounded by orchards on three sides with views of Mount Hood. The current release includes wines from 2015 through 2022. This version is more subtle and refined than past releases while still unlocking hidden aspects of the varietal and destabilizing the status quo. The wine connects to salty and oxidative depths of the variety bypassing pure fruit and overt fatness to explore more subtle densities and aromas.

Like it’s neighbor Sean Nos this wine is an exploration of what can be created by mixing grapes of many colors. The parcel is about an acre on a plateau of volcanic sand on the banks of the Columbia and planted to all 13 of the ancient grapes of Chateauneuf-du-pape but with a higher percentage of the unusual white and pink grapes than is commonly used. The result is a wine that combines the best qualities of white, red and rosé. Bottled early in the spring after the vintage, there is an inrresistable lushness to it’s sun-drenched campari esque flavors. An absurdly delicious thing to look forward to every spring and something that develops haunting complexities with age.

Strong fruity aromas in the nose, along with mineral, slightly saltly hints. Pleasant and fresh on the palate. Well- integrated acidity With a slight carbonic touch, lingering finish and agreeable aftertaste.

A lovely nose of crème brûlée and vanilla bean. On the palate, warm, ripe, puckering acidity and lemon/lime minerality, yet very easy to drink already. Acids cling to the roof of your mouth. There is ripe, sugared grapefruit on the finish.

Embark on a journey through Napa Valley's finest with our latest arrival. The 2019 Le Pich Cabernet Sauvignon is a testament to opulence, boasting a velvety texture and a symphony of flavors that showcase the best of Napa's terroir. Trust us, this is not just a wine; it's a Napa Valley experience you don't want to miss. Cheers to discovering the extraordinary in every sip! Deep garnet-purple colored, the 2019 Cabernet Sauvignon Le Pich pops with vibrant notes of crushed blueberries, kirsch and boysenberries, plus hints of spice cake and underbrush. Medium-to-full-bodied, softly textured and packed with black fruits, it finishes with impressive length.

The 2023 vintage of “Raisins Gaulois” is as lively as any Lapierre has ever produced. It’s raised sulfur-free for just two months in cuve, which seems like barely enough time for fruit juice to become a wine– but that’s the whole point! Pure Gamay bottled unfiltered with a convenient screw cap and iconic label to boot. You can take it anywhere: the beach, a grassy field, a movie theater? It’s a wine for the present to keep parched palates hydrated with something raw and refreshing. Cheers to that.

This cuvée exhibits a fetchingly rosy complexion that is illuminated with flecks of copper. The finesse of the gently cascading bubbles in the glass entrances the drinker. The nose is complex and rich: red cherries dominate. The mouthfeel is gentle, while the bubbles bring forth a luxurious freshness. This is a wine for those who appreciate the good life and romance. It pairs well with slightly spicy dishes, mildly sugary desserts, red fruits like a strawberry salad, and red meat like a tartare. It is recommended to drink this wine out of a wine glass, which allows the drinker to better experience all the wine has to offer.

Manna is a blend of direct press Portugieser and Regent, combined with macerated Scheurebe. It's raised in a combination of cuve and neutral oak barrels. For Alanna, “it’s a liquid freez-e, a juice bomb with a peppery note, a kind of German Pineau D’Aunis. The first 2022s from Martin and Alanna, Manna and Weiss, are noticeably different from past years. Rather than past seasons that were dominated by cold and rain, the weather was dry and sunny in 2022, a welcome change in a climate where proper ripeness is difficult to obtain. Not much changed in the cellar but the difference in vintages is obvious. The wines are ripe, concentrated, and fruity but still light on the palate, a feat that Martin and Alanna seem to pull off easily.

Mommenpop Ruby Grapefruit is light, barely-bitter, and prickling with notes of fresh grapefruit rind and cherry blossom. You drink it feeling like the day is just endless. Refreshing on its own and doubly refreshing in a spritz, we love Ruby Grapefruit poolside, at the beach, or on a picnic blanket in the park. An approachable, easy-drinking aperitif.

Barbara's style is one of finesse and elegance over power, density and texture. Öhlzelt's Grüner Leader is a 1-liter bottle of Grüner Veltliner from 30 year-old vines sourced from all her different vineyard sites in Kamptal, fermented and aged in stainless steel.

La Vizcaina La Poulosa, elaborated by Cesar Marquez and Raul Perez, shows a great variety of fruity notes in nose, with special incidence of red fruits such as strawberries, raspberries and cherries. In mouth it gives a great balance between tannins and acidity. It is deep, pleasant and intense.

from a massive 4 ha parcel, 3.5 of which is planted to chardonnay and the remainder to pinot. Here too there is a whiff of the exotic in the form of pineapple, spiced pear and white peach. The plush, delicious and attractively textured medium weight flavors exhibit a subtle bead of minerality as well as good length on the acceptably complex finale. A few years of keeping should prove beneficial though this is already sufficiently forward that it could be enjoyed young as well.

Limestone soils with a little clay and good southeast exposure insure ideal conditions for Pinot Noir. The old vines or “Vieilles Vignes” average 65 years of age. They are guyot pruned, trellised and subject to thinning to further reduce yields. The grapes hand harvested and are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed and put in stainless steel thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts from the grape berries and continues for around three weeks. Very soft pumping-over is employed in order to get the purest expression of the Pinot Noir fruit, followed by soft pressing. The wine is put in French oak barrels, 15% for new. For aging 14 months on the fine lees.

18% Grüner Veltliner, 21% Riesling, 6% Chardonnay, 16% Zierfandler, 3% Weißburgunder, 13% Sauvignon Blanc, 11% Rotgipfler, 7% Traminer, 4% Weißburgunder, 1% Gemischterer Satz, 1% Muskateller. A satiny golden yellow hue. Strong legs around the glass. The nose is fruit-driven and includes scents of dried apple slices, apple sauce and even marigolds. Completely dry with a strong citrus expression; lively acidity laced with saltiness. The compact body reflects texture with grip, dynamic tension and notes of salt-crusted orange slices. Firm and flowing with a salty finish. A perfect universal food companion.

Daniel and Tristan make this Aperitivo Bitter entirely by hand in Franz Weninger's cellar. We also learned about this exciting product from Franz. The basis is the bergamot, which is processed together with cedro, vanilla beans, chamomile blossoms and a few secret ingredients. A Pinot Blanc from the Tinnhoff winery serves as the flavor carrier for the Bitter Bianco. Super Cattivo only produces once a year, when the citrus fruits are ripe, so the guys manage to produce an ingenious drink with purely vegetable ingredients. The Bianco is very floral, cool, ethereal, and fresh, it is the lighter, summery version of the two aperitivos. You can use the bitter for drinks, or drink it pure on ice, with soda, tonic water or sparkling wine.

Based in the village of Chaumuzy in the Vallée de l'Ardre, in Montagne de Reims, Champagne Salmon was only founded in 1958 but is already included in the "Club de Trésor" -- an exclusive group of grower/producers in Champagne famous for their commitment to quality. 100% Pinot Meunier (the third grape of Champagne and Salmon's specialty) this Blanc de Noir resonates with both creamy complexity and snappy acidity, showcasing notes of ginger, apricot, golden raisin and toasted hazlenuts. Fun Fact: Winemaker Alexandre is a competitive hot air balloon racer, thus the image on the label!

The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger. Granddaughts Claire Robert and her husband, Jean-Baptiste Denizart, now run the show, and have taken quality here in Mesnil to a whole new level. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases. Sourced from the same exemplary chalk-rich, grand cru vineyards but with a touch more body (and dosage, rated extra brut), this “Jardin” combines candied citrus with white flowers and a touch of creamery butter.

100% Pinot Meunier, minimum 24 months on the lees, 2.5 g/L dosage. Super cool. In addition to notes of lemon, pear, and brioche, there's an unexpected and exciting earthy grassiness on the nose. Bright and fresh on the palate, with a touch of grip and chalky minerality.

The Champagne Les Quatre Terroirs by Pertois-Moriset is the family Champagne Blanc de Blancs made from 100% Chardonnay grapes form the vineyards of the four villages of the Domaine in Côte de Blancs classified as Grand Cru: Le Mesnil-sur-Oger, Oger, Cramant, and Chouilly. This Champagne was made from 70% of the base vintage and 30% of the vin de réserve stored in the cellar. The refinement on the yeasts takes partly place in the foudre and the final dosage is only 2.5g/L. The wine has an elegant golden yellow color with amber reflections. The smell is very expressive, with notes of dried and ripe fruit. In the mouth you can taste the great class of its perlage and structure, with hints of walnuts, cream, and pastry. It goes particularly well with soft and mature French cheeses or also with white fish dishes.

60% chardonnay, 30% pinot noir, 10% pinot meunier Fresh and effervescent at first with bing cherry and a hint of tannin at the end. Clocking in at more than 10 seconds, the finish is long, fresh and mineral-focused. This rosé may be beautiful on its own, but it’s quite the crowd-pleaser. It plays well with a little sugar — chocolate, angel food cake, fruit-based sauces, mango salsa — and spicy finger food.

This cuvée exhibits a fetchingly rosy complexion that is illuminated with flecks of copper. The finesse of the gently cascading bubbles in the glass entrances the drinker. The nose is complex and rich: red cherries dominate. The mouthfeel is gentle, while the bubbles bring forth a luxurious freshness. This is a wine for those who appreciate the good life and romance. It pairs well with slightly spicy dishes, mildly sugary desserts, red fruits like a strawberry salad, and red meat like a tartare. It is recommended to drink this wine out of a wine glass, which allows the drinker to better experience all the wine has to offer.

Lovely, perfumed aromatics of freshly baked bread, white honey and vanilla.The palate is silky, long and creamily textured. Possessing a luscious mouthfeel and length that just makes you want another glass. Whereas the extra-brut version is power, structure and complexity this is the temptress that is lush, seductive and simply beautiful Fruit is sourced from 30 plots in the Premier and Grand Crus: Ludes, Mailly, Verzenay, Taissy and Chigny-les-Roses. This array of different parcels very much expresses the house style. A blend of Chardonnay, Pinot Noir and Meunier- the proportions remain a family secret and differ with every release. The base wine is 2018 with reserves from three previous vintages. (Which three used is also a family-kept secret but they possess reserves going back decades) Dosage 8gms/ltr

From a very early age, Francis Orban knew he’d follow in the family tradition of tending Pinot Meunier vines on the sandy, clay-rich soils of the Marne Valley. Too long seen as “just” a blending grape in other Champagne regions, Pinot Meunier has pride of place here. Nearly 90% of Francis’ vineyards are dedicated to this singular grape, as it is in the Marne where Pinot Meunier reaches its full potential. Above all, when allowed to shine as a single-varietal Champagne, Pinot Meunier delivers a vinous wine full of fresh fruit and lightly spiced with notes of vanilla and pepper. Full-bodied, vivacious and pure, it is a Champagne for true gourmands, who appreciate its flexibility at the table.

100% Pinot Noir. SMELL: Ripe melon and summer strawberries with a hint of fresh sage TASTE: Crisp red apple skin, toasted brioche, baked sugar cookies and a hint of black pepper. A present and balanced acidity breaks through the fruit and envelopes the palate. PAIR: Though delightful on its own, this cuvée is also a wonderful contrast to crunchy, salty snacks like pretzels and hummus. It also stands up to grilled meats and seasonal vegetables.

This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine, persistent bead that playfully caresses the palate. Uncorking this euphoric elixir will guarantee a ceremoniously delicious occasion.

Solessence represents nearly half of the total house production, coming in at some 3,000 cases. It also roughly mirrors the house plantations, orginating in all seven communes where Jean-Marc grows vines. The grapes for this wine come from the domain’s younger vines, which average 40 years of age (that, it must be said, would constitute the old vine selection for most Champagne properties!) Half the blend comes from a perpetual reserve, so-named because half of this older wine goes into the blending tank with the new harvest, and then half of that new blend is returned to the 20-hectoliter foudre to replenish the perpetual reserve.

100% Pinot Blanc. An arpent is a unit for measuring the surface area of a piece of land. It was worth one square arpent, or one hundred square perches, i.e. 0.51 hectares. L’arpent oublié is a pure Pinot Blanc “Val Moré” parcel in Bar sur Seine planted in 1954. Vinified for 15% in oak barrels, it is made exclusively from the cuvée. A unique wine to discover.

Domaine La Borderie is composed of 100% Pinot Noir from a single plot of old vines over 50 years old located in Merrey sur Arce - in the Côte des Bar - facing south-west. This Rosé vinifies with the whole bunches for 48 hours, before carrying out malolactic fermentation in stainless steel tanks. The aging is in caves for 24 months and the dosage is 4 g/l - making it an Extra Brut. Cuvée Douce Folie is a fine and deep Rosé, a different expression of the Pinot Noir of this terroir: a nose of great character with red fruits, raspberries, violets and an almost caramelized finish; mouth of great personality and depth while carrying a marked mineral freshness. Excellent in combination with raw or baked salmon, or even on red meats such as roasted duck breast.

75% Pinot Noir 25% Chardonnay. From the producers 2 favorite parcels to work with, this is a blend of 2014, 2015 and 2016. The nose shows a gorgeous balance of cream, citrus, baked apple, and a just there dusting of minerals. The palate is moderate in weight with flavors of cream, citrus, apricot, and baked apple. Perhaps our favorite too? It’s from his favorite parcels in Mareuil, and is intended as a tribute to its terroir. It has a truly noble PN fragrance, leading to an utter masterpiece of weightless concentration, as huge and yet as penetrable as a cumulous cloud. Mareuil is clearly great but it’s also somewhat inscrutable; it has some of the malt of Aÿ, some mirabelle confiture, an almost gingery spice and top notes of chalk. This wine has great, gossamer opulence.

This pure Pinot Noir from Villers introduces the trio of Blanc de Noirs that form the foundation of Nicolas’s range of single-vineyard bottlings presented on this page. Planted on a base of chalk, this is a dry, focused Champagne with real class. Aged for 10 months in 228L oak barrels or 3000L foudre

47% Pinot Noir, 31% Pinot Meunier, 22% Chardonnay. 36 months on lees. Piper-Heidsieck Essentiel is a multi-vintage cuvée featuring a blend of 3 varieties. Its magnificent structure, balance and freshness ensure that this Extra-Brut represents the iconic style of the House.

This small production wine showcases the qualities of Pinot Meunier. It's rich and smooth, with plenty of white fruit and an intense streak of lime crispness. Having already had time to mature, it hints at toastiness on the finish. Drink now.

Champagne Solemme was created by Olivier Langlais in 2009. He cultivates 6 hectares of vineyards spread in 5 different Premier Cru villages. With a focus on the all-important soil health, he also diversifies by using cover crops. This vintage Champagne is a blend of equal parts Pinot Meunier and Chardonnay.

Catherine and Pierre Breton’s son, Paul, has set up his own cellar in Vouvray, about thirty miles upriver of the family's headquarters in the Bourgueil appellation. He focuses exclusively on whites, and this festive pet-nat is new addition to the Breton lineup conceived and executed entirely by Paul. This is delicious and honest naturally sparkling Chenin, bottled with no dosage and no sulfur.

If Cher were a wine, they would be Chardogay! Yes, you've had Chardonnay, but not like this. This is a gorgeous (and active) sparkling pét-nat wine, with fine bubbles that last, both in the bottle and on the palate. It tastes like a tropical vacation (think resort piña coladas and your favorite sunscreen). And, it's grown up and refined, so even your mama will like it (we promise)!

Family estate, farmed biodynamically, on the eastern foothills of the Massif Central, close to the gorges de la Loire. Stéphane Sérol took over the estate from his father in 1996. With his wife, Carine, they selected the best potential terroirs of granite soils at high altitude (400 to 500 meters) and cleared the fields to replant vineyards. They naturally chose to plant the region’s indigenous, local grape variety: Gamay Saint Romain. 32 hectares of Gamay Saint Romain and 2 hectares of Viognier are planted on granite soils with high density: between 8,000 and 10,000 vines/hectare. Turbullent Sparkling Rose is a dry, clean and delicious Pet-Nat. This your perfect summer wine to chill poolside or for any outdoor activity. Only 10% alcohol. You can drink this in a blink of an eye.

The 2021 Skull sparkling wine is a blend of Pinot Gris, Sauvignon Blanc, Vermentino, and Verdelho, each accounting for a quarter of the wine. All the fruit is sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. The wine is matured for five months in neutral oak and force carbonated at bottling. This is a great dry sparkling wine to have on hand for serving as an aperitif or for making a range of cocktails, from mimosas to holiday punches to spritzes.

Grape: Palomino/Chardonnay (skin-contact) Organic/biodynamic farming. Wavy's newest release is a pet-nat made from macerated Palomino and Chardonnay. The Palomino was sourced from two distinct plots. The first from the Sonoma Valley where they were able to discover vines dating back to 1890. The second plot comes from Fresno of all places. Gina Nonini has been farming Demeter Certified Biodynamic since the mid 90’s. Mixed in there is Chardonnay that was impeccably farmed in the Redwood Valley of Mendocino County to give this wine that extra freshness and texture. NRG sat on the skins for 24 hours before being pressed. It was then aged in stainless steel tanks until it was nearly fermented dry. The wine was bottled non-disgorged to give it a lively haziness. A salty, mineral-driven pet-nat with notes of Bartlett pear.

100% Estate grown and vintage! 100% Glera from 17 year old vines grown in high hillside vineyards between Conegliano and Farra di Soligo, on the border of the Conegliano Valdobbiadene D.O.C.G. appellation. A Prosecco with noticeably more depth of flavor than your average one, thanks to its high quality vineyard sites giving extra complexity. Classically floral in aroma with a creamy richness to support the palate fruit, albeit with lightness of touch.

The Franciacorta is the sparkling wine center of Italy, the "Italian Champagne". Here, the same grape varieties, such as Chardonnay and Pinot Noir play the main role, yet Franciacorta is generally more fruity and softer than its French role model. Marcello Compagnoni Monzio has existed since 1987 and has quickly earned an excellent reputation as a manufacturer of high-quality sparkling wines. The Franciacorta Millesimato (vintage) is kept on the lees for at least 60 months before being degorged and put on sale. 5-10% of the base wines are even aged in oak barrels to give the Millesimato a special touch and structure. The result is a classy sparkling wine with fine perlage, the scent is characterized by fruit notes such as peach and apple, plus some yeast and a toasted bread note. In the taste it is juicy, lively and equipped with good extract, a noble sparkling wine, which also shines with an excellent price-quality ratio.

an ancestral wine with a ZERO chemical impact: ZERO in the countryside and ZERO in the cellar. The result of eighty years of research work (France-Russia-Germany) and thirty-nine vintages in the winery in Faedo to reach purity...the fruit of the vine turned into wine, without exogenous addition. Sparkling white wine with the bottom, straw yellow color. Slightly aromatic, floral aroma: elderflower, mountain flowers, fruity: Golden apple, pear, apricot, peach, fresh notes of topic. The aromas perceived in the nose dance in the mouth. Quenching, ideal aperitif to drink with friends. To be accompanied with starters of cured meats.

100% Lambrusco di Sorbara. Founded by Francesco Vezzelli in 1958, the Vezzelli estate was one of the first indepenent wineries in the co-op dominated Lambrusco. Francesco’s son, Roberto Vezzelli, continues the work begun by his father, farming 16 hectares of vines on the mid-slope of the hills outside of Modena. Sorbara is both the name of the place where MoRosa is grown, and the name of the finest variety of Lambrusco itself; one of at least sixty different clones of Lambrusco.

100% sparkling Malvasía Volcanica (from a single vintage), made using méthode Champenoise and aged at least 18 months sur lie. The prise de mousse used to start the second fermentation is made with Malvasía must rather than sugar. Zero dosage. Fresh flavors of limes, apples, and a touch of vanilla. Stony minerality and salinity, with savory notes on the palate.

A blend of 40% Pinot Noir, 40% Chardonnay, and 20% Aligoté from vines that average 20 to 50 years in age. The fruit is sourced from Côte de Beaune, Côte de Nuits, and Hautes Côtes de Beaune. Whole cluster pneumatic pressing, alcoholic and malolactic fermentation in stainless steel tank, unfined, unfiltered. Liqueur de tirage & liqueur d'expédition: homemade with own base wine and cane sugar. Riddling by hand. The wine rests sur lie for about 36 months. Disgorged at least 60 days before shipment.

Light yellow with green reflections and fine, glittering pearl beads; the nose offers aromas of galia melon, sweet woodruff and dried mango, with minerals and hints of nuts. The soft mousseux leaves a pleasant feeling on the palate, accompanied by a racy, powerful body and crisp, lemony acidity that brings freshness to this Crémant. With time in the glass, it opens further to a complex sparkling brut, finishing with a long aftertaste. Blend: 80% Pinot Blanc, 20% Pinot Auxerrois Ideal aperitif or cocktail wine; excellent with shellfish.

the Original Bizzarro Spritz – an artfully formulated combination of Bizzarro Bitter Aperitivo, natural white wine and bubbles, heedfully compressed into 250ml cans of liquid allurement. A subtle, complex and delicious canned cocktail; our spritz is dry, moreish and invigorating. Made from artisan ingredients, the Bizzarro Spritz is pure refreshment, ready for drinking anytime, anywhere.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

Markus Molitor has been producing sparkling wines since 1982 and is one of the pioneers in the tradition of sparkling wine in this region. The grapes for this wine come from a variety of Molitor's vineyards along the river Mosel. The slate soil imparts minerality and focus to the finished wine. Notes of brioche, stone, and white pepper on the palate. Clear, lively, refreshing with a fine bubble and refreshing mineral finish.

From the inimitable Brand Brothers: old vine Pinot Blanc grown on solid limestone. The limestone minerality shines through very; clearly, with pithy limey acidity and green apple note all rounded out with a very gentle saline edge. An absolute favorite here.

100% Pinot Noir. Christian’s new take on the cult Burgundian grape comes from painstakingly cherished, high-density vineyard trained on stakes, hence the name “Stock kultur”. Only 750 bottles made! Personality: such plenitude! There’s smoke and minerals and violets and crushed forest strawberry and brambles and many, many more, all entangled on a beautiful, masterly built tannic structure. Great aging potential.

Blaufränkisch, Cabernet Franc, Syrah The latest "Must Try" from Claus Preisinger. This blend is partly skin-fermented, partly aged in an amphora. You can taste red berries and a hint of spice. Think Froot Loops for adults!

Light golden yellow, green reflections. White stone fruit underpinned with fine citrus notes, a touch of blossom honey, a touch of fresh pineapple. Inviting bouquet, fresh acidity, mineral, a touch of peach on the finish, bergamot on the aftertaste, versatile.

100% Blaufrankisch from vines grown in limestone/slate soils. Hand-harvested and destemmed, the grapes spontaneously ferment in neutral 500 & 1200 liter barrels, maceration lasts for about 3 weeks. Élevage in same barrels for 1 year, no bâtonnage. Bottled unfined, unfiltered, no additional SO2. Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father

Fermented on the skins for 5 days, then 9 months in Acacia casks of 1500 and 2000 liters Heidi Schröck took over her family winery in 1983, in the historic village of Rust in Burgenland about 5 miles from the Hungarian border. Heidi is now joined by her twin sons, Johannes and Georg, as they continue to produce classic Ruster wines, while allowing some fun experimentation on the side.

First – how awesome to see another “Kabinett Feinherb.” What can we say; we love the genre. This is the magic of Ludes: a finely knit tapestry of flowers, minerals, spice. The wine is angelic, light-footed, soaring, nearly illuminated – the laws of gravity do not apply. This is spirit as much as liquid. A little drier and also less acid than the Kabinett Monster at 34g of RS and 10.6g of acid.

Manna is a blend of direct press Portugieser and Regent, combined with macerated Scheurebe. It's raised in a combination of cuve and neutral oak barrels. For Alanna, “it’s a liquid freez-e, a juice bomb with a peppery note, a kind of German Pineau D’Aunis. The first 2022s from Martin and Alanna, Manna and Weiss, are noticeably different from past years. Rather than past seasons that were dominated by cold and rain, the weather was dry and sunny in 2022, a welcome change in a climate where proper ripeness is difficult to obtain. Not much changed in the cellar but the difference in vintages is obvious. The wines are ripe, concentrated, and fruity but still light on the palate, a feat that Martin and Alanna seem to pull off easily.

Barbara's style is one of finesse and elegance over power, density and texture. Öhlzelt's Grüner Leader is a 1-liter bottle of Grüner Veltliner from 30 year-old vines sourced from all her different vineyard sites in Kamptal, fermented and aged in stainless steel.

18% Grüner Veltliner, 21% Riesling, 6% Chardonnay, 16% Zierfandler, 3% Weißburgunder, 13% Sauvignon Blanc, 11% Rotgipfler, 7% Traminer, 4% Weißburgunder, 1% Gemischterer Satz, 1% Muskateller. A satiny golden yellow hue. Strong legs around the glass. The nose is fruit-driven and includes scents of dried apple slices, apple sauce and even marigolds. Completely dry with a strong citrus expression; lively acidity laced with saltiness. The compact body reflects texture with grip, dynamic tension and notes of salt-crusted orange slices. Firm and flowing with a salty finish. A perfect universal food companion.

Sagardo Naturala is made from 20-30 different native Basque apple varieties: 60% for acid, 30% for bitterness, and 10% for sweetness, and all certified organic estate trees. The juice is dry, funky, fresh, and distinctly Basque in character, it is traditionally paired with salt cod omelets and thick cuts of beef, but it can taste incredible alongside so many types of various cuisines.

From the foothills of Mount Pangeon, this medium-bodied dry white is vinified and aged in stainless steel tank on the lees for several months. The chalk and loamy soils of the regions offer a contrast to the volcanic soils of Assyrtiko's island homeland. Pair with shrimp saganaki.

Phoenix Merwah comes from the rise of the Lebanese national bird, the Phoenix. The firebird that keeps rising, using its passion and determination to try something new. We are one of the first wineries in Lebanon to produce a completely natural, organic wine that is free from additives and that is unfined and unfiltered.

The Skerk Malvasía wine is made exclusively with grapes from a centuries-old Hellenic strain of Malvasia that has been growing in the Carso region since ancient times. This area lies on the border between Italy and Slovenia. The grapes are vinified in cellars dug directly into the limestone. They are harvested at their optimum point of ripeness, selected in the vineyard, and when they reach the winery they undergo a prolonged skin-contact maceration. The must ferments with its native yeasts and is aged in wood at a controlled temperature. The resulting wine is bottled without clarifying, filtering or adding sulphites.

The Tselepos Mantinia is made from 100% Moschofilero, an extremely aromatic grape variety. The grapes undergo a pre-fermentation extraction and are fermented in tank at very low temperatures to ensure maximum extraction of fruit flavors. The wine displays wonderful notes of flowers, honey and ripe citrus fruit balanced by a fresh acidity and round mouthfeel. Enjoy with mahi mahi served with a mango salsa.

100% Gamay. Semi-carbonic in whole clusters, Stainless and cement tanks fermentation, natural yeasts, minimal sulfur on bottling.

Several years into his Beaujolais venture, Valentin has learned a few tricks about working with Gamay. While his first vintages had a more "Burgundian" personality—elegant, thought-provoking—his latest vintage makes it hard to tell he hasn't been making Beaujolais his whole life. His Juliénas, sourced from an organically farmed vineyard on granite soil, is textbook cru Beaujolais: very aromatic with loads of fresh Gamay fruit, it flows over the palate with a juicy buoyancy that simply makes it hard to resist.

Born in Besançon, Manuel Girard will study engineering in biology. It was after spending more than 22 years in the field of medical research that he decided to leave everything behind in 2019. Manuel Girard started by planting a few Syrah vines in his garden, just to get his hands on it, then he will spend the harvest and vinification at Nuit St Georges at Philippe Gavignet. Subsequently, it was with the Bertrand Family, in the beautiful Fleurie appellation in Beaujolais, that he worked for more than 2 years to acquire knowledge and skills. And it is at the beginning of 2021 that he will acquire his first plots, the Initiatique vintage is born! He was then 50 years old, the same age as the plots he took over. Then in 2022 it will be 0.6 ha in the Fleurie appellation that he will lease again. Today the estate extends over 1.8 ha including plots in Fleurie, Morgon and some Chardonnay.

The 2023 vintage of “Raisins Gaulois” is as lively as any Lapierre has ever produced. It’s raised sulfur-free for just two months in cuve, which seems like barely enough time for fruit juice to become a wine– but that’s the whole point! Pure Gamay bottled unfiltered with a convenient screw cap and iconic label to boot. You can take it anywhere: the beach, a grassy field, a movie theater? It’s a wine for the present to keep parched palates hydrated with something raw and refreshing. Cheers to that.

the 2007 Clos l'Eglise was a pleasant surprise with quite vigorous black cherry and bergamot scents, just a hint of black tea, certainly showing good intensity after ten years. The palate is medium-bodied with fine-grained tannin, fine backbone, a pinch of cracked black pepper on the entry with a solid, slightly austere but focused finish that is resolutely classic in style. I appreciate the "Pomerol-ness" of this Clos l'Eglise. Drink now and over the next 6-8 years.

A blend of 75% Merlot and 25% Cabernet Franc, the 2018 Joanin Bécot exhibits delicate aromas of blueberries, flowers and violets with touches of tobacco. Medium to full-bodied, it’s a lively, rather delicate wine with a fleshy core of fruit and a crystalline texture overlaid with a fresh, penetrating finish that has racy acidity.

62% Merlot, 35% Cabernet Franc, 3% Cabernet Sauvignon The Lassègue 2018 shows a deep and intense color. The estate’s terroir maximizedthe potential of this excellent vintage thanks to our 50+ year-old vines and the freshness from the limestone soils. On the nose, the richness of the Merlot iscomplemented by the extravagance of the Cabernet Franc, and after aeration thebouquet develops subtle notes of cassis and violet. The palate explodes with silky round red and black fruit, while the finish is dominated by black fruit with barely perceptible rounded tannins. The Lassègue 2018 is among the great vintages that are characterized by their freshness, complexity and power, a reflection of the estate’s clay and limestone soils on the slopes. This is a vintage with an excellent potential for aging.

85% Cabernet Sauvignon, 15% Merlot, fermentation in wooden vats with native yeasts. Aging in wooden vats for 18 months. Earthy, dry, dark fruit, bold tannins.

The wine shows excellent lift and finesse and freshness to the aromas. The palate is very expressive already with fine structure and silky fine tannins. A very fine addition to the range. ”The Domaine is the only owner of Evocelles in Gevrey – as opposed to Brochon. A vibrant, high-toned width of aroma. Nicely structural, a little unready in the flavours but nice shape and perfume.

The "Lavières" name comes from "lava" which defined the typeof limestone here. This particular soil provides very good drainage An exceptionally floral-inflected nose reflects notes of plum, violet, lavender, lilac and plenty of spice nuances. There is both excellent volume and fine mid-palate density to the medium weight flavors that possess fine depth and persistence on the balanced finish that is shaped by much more finely-grained tannins. Lovely and understated.

Old vine Santenay Rouge for those who love an earthy, plummy style of honest Cote de Beaune Red Burgundy. Drinks beautifully now with it's meaty, fleshy fruit, but definitely promise for some exciting evolution in the next 3-5 years.

100% Pinot Noir 1 ha parcel in the lieu dit: “Le Champ des Allouettes” Located in the Leully area above Nuits St. Georges South facing hillside Limestone terroir 10% whole cluster Indigenous yeast Aged in barrel (33% new)

Thanks to the fruit of the Pinot Noir and the youth of the vintage, Hautes-Cotes de Nuits wines delight the palate of the informed wine taster. With a steady and brilliant color, this wine offers a palette of heady aromas nuanced by red and black fruit. In the mouth, it astonishes with not only its length and power, but also with its fineness and generosity. In all circumstances it will accompany Burgundian cooking, but it can also surprise when paired with an inventive cuisine, such as a scented beef carpaccio or lamb mignon with a coriander crust.

Limestone soils with a little clay and good southeast exposure insure ideal conditions for Pinot Noir. The old vines or “Vieilles Vignes” average 65 years of age. They are guyot pruned, trellised and subject to thinning to further reduce yields. The grapes hand harvested and are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed and put in stainless steel thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts from the grape berries and continues for around three weeks. Very soft pumping-over is employed in order to get the purest expression of the Pinot Noir fruit, followed by soft pressing. The wine is put in French oak barrels, 15% for new. For aging 14 months on the fine lees.

“Trinch!,” a punchy, bistro-style Bourgueil that’s both structured and glouglou, may be the most quintessential Breton cuvée of the lot. Young-vine Cabernet Franc, full of energetic vigor, is gently de-stemmed and cold-macerated in stainless steel to ensure maximal fruit expression. When served chilled, this bottling smells like a gravel road after a summer rain, firm and fresh, and leaves me craving a cold slab of terrine or gamey pâté.

Located in Parnay, Chateau Yvonne has been surrounded by vineyards since the middle ages, when the monks at the Abbaye de Fontevraud brought their influence to the region. This Cabernet Franc from the heart of the Loire Valley is farmed Biodynamically and Organically. It boasts a deep, rich color, then a nose of black raspberries, red and black currants, plums and cranberries. Taste is savory: berries, blood, meat, herbs. Bright acidity, structure. Great with food and perfect for wine students.

One thing that sets apart the more sultry, velvety Saumur Champignys from their counterparts in Bourgueil and Chinon is that the soils contain a bit more of that soft and porous tuffeau so typical of the region. I swear you can sense this difference in Thierry Germain’s flawless wines—in particular, his easy-drinking Cuvée Domaine, which is fruit-driven and elegant, silky and irresistible—as if one sip could last forever.

A Chinon like you've never seen before. 100% Cab Franc to be sure, but this wine is all cranberry and strawberry, a light and bright holiday sipper.

100% Pineau d'Aunis hand-harvested from vines grown in clay-silt soil. The grapes under whole-cluster maceration over the course of two weeks before pressing into barrel where both alocoholic and malolactic fermentations spontaneously take place (ambient yeasts, no temp. control). After 3 months in barrel, the wine is once-racked and bottled shortly thereafter. Unfined, unfiltered, no additional SO2. Since the XVII century, located in the village of Thouarce in Anjou, the Vaillant family has passed on farmland from generations to generations. For the last ten years, sister and brothers have cultivated the estate using the biodynamic principles. The goal is to express the personality of each wines.

Therry Germain from a long line of Bordeaux winemakers, arrived here in 1991, attracted by the region’s perfect balance of grape varietal, climate and terroir, which he considers one of the finest in France. The vineyard is worked in a natural way with the goal of keeping the vine and the soil at its healthiest and Thierry has become a fully-fledged advocate of biodynamics. Marked by cassis and blackberries this Cabernet Franc has superb concentration. The palate is dense, with fat fruit, a beautiful structure and fine, ripe tannins. A happy future for this wine which is beautifully balanced in nose and palate.

A beautiful intense ruby ​​red color with purple reflections. Deep, jammy nose, enhanced with spicy and balsamic touches. The palate is tasty, with a nice sweetness on the attack. Nice volume. The tannins are dense and fine. Notes of blackberry jam and new leather. Licorice and pepper. Nice hold with a smooth finish. A wine of character full of finesse.

100% Grenache. The 2020 vintage marks the new signature of Père Pape with a 100% Grenache blend from our extremely old vines planted on the plots of La Crau, Les Bédines, and Bois Dauphin. Père Pape is a full-bodied wine with a velvet-like texture that authentically reflects the great terroirs of rolled pebbles and sands on which it takes root. These plots house our century-old vines planted just after the phylloxera period and produce small yields. The 24-month aging in oak vats and amphorae brings balance and complexity to this cuvée.

The classic red of the domaine accounts for approximately 85% of the annual production of the estate. It is composed of 65% Grenache Noir, 15% Syrah, 15% Mourvèdre and a balance of other traditional varieties. The grapes are not destemmed, the cuvaison lasts for three weeks and the élevage encompasses an additional 18 months in traditional foudre wood vats before the wine is bottled unfiltered. The fruit is perfectly in balance with the textural elements, showing typical dark fruit notes with discernible energy and liveliness. Its slighty sauvage character and firm structural backbone is leavened by its exceptional breed.

Plan Pegau is crafted by Laurence Féraud, owner and winemaker of the iconic Domaine du Pegau. Produced from estate-grown fruit planted just outside Châteauneuf-du-Pape, this distinctive, multi-vintage blend is loaded with character and reflects the hallmark personality and style. A blend of 3 years aged in different vats, this cuvée expresses the know-how of Laurence and the richness of the terroirs. This rich, meaty red captures the essence of the Southern Rhône Valley, with layers of red and dark fruit character, soft supple tannins, and complex spice notes from extended aging in small oak barrels. Offers a true and loud echo of the traditionalstyle and profile, and is the “little brother” of the Cuvée Réservée Châteauneuf-du-Pape.

55% Grenache, 45% Syrah. La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage. A wine with intense notes of ripe blackcurrant and raspberry notes. Delicious and full on the palate, with soft spices and ripe fruits nuances.

IGP Collines Rhodaniennes: Patrick Jasmin 'La Chevalière' 2022. An unmitigated bargain from the Northern Rhône IGP that keeps on giving - Collines Rhodaniennes. This pure Syrah 'mini' Côte-Rôtie has that grand appellation's wine hallmarks of sleek black fruit and cool mineral core.

Varieties: 50% Grenache Noir, the rest is Carignan, Mourvedre, Syrah Tasting Note: Blue-black in the glass with a deep purple rounding the rim. Scents of red and black fruit intermingle with Blueberry ink, a warm note of garrigue, pine, and pounded limestone. The palate is a delectable expression of juicy plum, blackberry, black cherry, and deft flavors of sweet herbs. A buoyant note of minerality emerges near the finish and that is given a nice boost by the wine’s silken acidity. L’ Enclos will age gracefully for more than a decade, however, it drinks beautifully in its relative youth. Pairing: Pairs nicely with hearty stews, roasts, leg of lamb, and cassoulet.

In an arid, rugged offshoot of the Patrimonio appellation known as the Désert des Agriates, the Giacometti family creates wines that reflect the rustic nature of the land without sacrificing approachability or generous, juicy fruit. The perfume of this Sciaccarellu leaps out of the glass with such exuberance that it can barely be contained, flamboyantly mimicking the vivid scent of fresh-pressed berries, as if a fistful of ripe summer fruit had been smooshed against a hot stone. The name is Corsican for “always happy,” and you’ll understand exactly why immediately upon pulling the cork.

The 6-hectare Domaine Hauvette is run along strictly biodynamic lines by Dominique Hauvette in the village of St-Remy de Provence in the appellation of Les Baux de Provence. Dominique's wines have become much sought-after in recent years largely due to the enthusiasm of Robert Parker for the wines. Like the nearby Domaine de Trevallon the wines made here are a blend of Cabernet Sauvignon, Syrah and Grenache and are classically understated yet full of the earthy aromas and flavours of the garrigue. A gorgeous ruby-red in colour. Intense aromas of black cherries and strawberries with notes of lavender, rosemary and thyme. On the palate dry and silky in texture with fresh acidity. Flavours of sweet black fruits with a hint of green olives and vanilla. The finish is short yet tannic and spicy. Great with rabbit stew with prunes and bacon, sweet & sour duck with cherries or a plate of spicy Saucisson d'Arles.

The 22ha estate of Le Roc Des Anges is situated at Montner in the Agly Valley within sight of the Spanish border and is run by Marjorie Gallet. The vines grow in a mosaic of 43 different parcels of mainly schist planted on the north side of the Forca Real mountain overlooking the domaine. The Cotes du Roussillon 'Segna de Cor' ('Blood of the Heart') is a blend of 50% Grenache, 30% Carignan and 20% Syrah and is smooth and spicy making this an excellent food wine for rustic stews or flavoursome roasts. A dark cedar in colour. On the nose scents of cassis and black cherry with a hint of chocolate. On the palate fresh and lively with smoky notes and further spicy black fruit flavours. The tannins are complex yet discreet and the finish fresh and lingering. Try with pot-roasted pigeon with Parmesan polenta, daube de boeuf with black olives or a traditional duck cassoulet

A blend of 42% Semillon and 58% Sauvignon Blanc, harvested between the 3rd and 17th of September, the 2019 Blanc came in at 50 hectoliters per hectare and 13.8% alcohol. Aromas of fresh lemons, yellow apples and white peaches gently waft from the glass with emerging nuances of baking bread, almonds and spice cake. The medium-bodied palate has electric intensity with the tightly wound citrus layers well-supported by racy acidity, finishing savory.

France's Alsace region has made a name for itself for the outstanding quality of its Riesling, and for the number of prestigious estates using biodynamic practices in growing their grapes, like Domaine Weinbach. In their latest move towards crafting natural wines, the Domaine has created their "RW0" (Riesling Wolfreben, Zero Input)—an elegant, refreshing, and minerally expression of naturally-made Riesling. From biodynamically-grown grapes and treated to zero preservatives, zero additions, and natural fermentation, this drop is a spectacular demonstration of the heights that Riesling can get to in the right hands.

The main estate is situated on the top of the hill which closes the valley of Fuissé towards the south. Sitting at an altitude of 350 metres above sea level, the daily temperature range here is key to gradual ripening and the preservation of good acidity even in the warmest and earliest vintages. This is where the grapes producing the Pouilly-Fuissé cuvée Les Birbettes is grown. One part of the winemaking journey that is especially important at Chateau des Rontets is the extended lees ageing. Lees have a fundamental role in the specificity and texture of these wines, as the team chooses to let the wines sit on lees, without stirring, to take maximum advantage of the autolysis while limiting the tendency of reduction and ensuring the extraction of glycerol. Lastly, there is no fining or filtering of the wines. Instead, to help the wines settle before bottling, ageing in barrels takes place across two winters - a rare, yet effective approach.

Bright, and dare we say it, "vibrant" wine from the south of Burgundy. This Mâcon is made up of grapes from three plots, one planted in the 1990s and the other two being the oldest vineyards on the estate, dating back to 1935. The style is fresh and citrus, with less of the peachy character often associated with this region. Pithy, crisp, light on its feet but with enough breadth, and gorgeous acidity holding everything together.

100% Chardonnay. A classic, quality Chablis, with aromas and flavors of green apple, lemon zest, minerals, chalk, and a hint of yellow tropical fruits on the finish. Round on the palate, with moderate acidity and terrific balance.

The Chalmeau family started growing vines in Chitry more than two centuries ago. Around 1850, the region became one of the biggest producers of wine in France. Then, at the end of the 19th century came phylloxera and the subsequent devastation of the vineyard. Chitry-le-Fort is located 13km to the southeast of Auxerre, on the right bank of the Yonne river. This charming Medieval village is notable for its fortified tower and church of Saint-Valérien. It is also a typical winegrowing village set out between cherry orchards, farmland, and 67 hectares of vines.

The vineyard in Puligny-Montrachet was founded in 1903 by Etienne Sauzet. Starting with a small part of inherited vines he expanded steadily, so that the winery could have a total area of 12ha until his death in 1975. Since then his daughter Jeanine, together with her husband Gérard Boudot, manages the business of the estate. The family cultivates vineyards in 4 Grand Cru and a variety in Premier Cru and simpler locations. A part of the grape material the family draws from external winemakers whose quality meets the high demands of the winery. Since 2006, all vineyards are managed organically, the complete conversion to biodynamic cultivation was completed in 2010. Careful handling of nature is very important here.

from a .78 ha parcel that is a monopole of the domaine. This is aromatically similar to the straight Puligny villages but noticeably spicier. The plump, round and suave medium weight flavors possess fine volume and solid finishing punch on the sneaky long finish that is shaped by lemon-tinged acidity. Since 2010, François Carillon has been running his own estate, which now covers around 14 hectares, mainly in Puligny, Chassagne and Saint-Aubin. The wines are authentic, generous and clean, with minimal doses of sulphites, in total control, crystalline and full of minerality, resulting from a phenomenal work in the vineyard with a very demanding soil work. Already a great reference in Puligny Montrachet, much sought after by wine lovers..

Vinification: Hand harvested and fermented spontaneously in 228-liter French barrels (2 & 3 years old, none new). The first sulfite addition is made before fermentation at the pressing. Malolactic is completed Aging: Fourteen months in 228-liter French oak barrel (2 & 3 years old, none new). Racked to stainless steel two months before bottling. The wine is fined and lightly filtered.

Meursault is a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose evokes the scent of ripe bunches of grapes. When young, toasted almonds and hazelnuts compete with hawthorn, elderberries, bracken, lime blossom and verbena. The nose also features butter, honey, citrus fruits and flint. On the palate, a rich and opulent wine, with delicious and delightful hazelnut notes, achieving a superbly silky balance between unctuousness and freshness.

A lovely nose of crème brûlée and vanilla bean. On the palate, warm, ripe, puckering acidity and lemon/lime minerality, yet very easy to drink already. Acids cling to the roof of your mouth. There is ripe, sugared grapefruit on the finish.

• 100% Chardonnay • From the in the Leully area above Nuits St. Georges • South facing hillside • Limestone terroir • Indigenous yeast • Fermented and aged in barrel (20% new)

from a massive 4 ha parcel, 3.5 of which is planted to chardonnay and the remainder to pinot. Here too there is a whiff of the exotic in the form of pineapple, spiced pear and white peach. The plush, delicious and attractively textured medium weight flavors exhibit a subtle bead of minerality as well as good length on the acceptably complex finale. A few years of keeping should prove beneficial though this is already sufficiently forward that it could be enjoyed young as well.

100% Cortese. Winemaking: 10 week carbonic maceration, spontaneous fermentation in neutral oak with indigenous yeasts Born and raised in the Savoie, Jean-Yves studied winemaking in the late 90’s. After school he spent some time working for Thiery Allemand in Cornas and later with Bruno Schuller in Alsace, both of whom he considers his mentors. In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.

JYP's Moscato stays 2 weeks on skins before being pressed, leading to a wine that is magnificently aromatic, bone dry with some tannins, full of texture still with great acidity to balance all the banana blossom, star fruit, tangelo, alpine herbs, and humidity. Downright lip-smacking with tension and freshness in spades and perfectly balanced: a very fine mountain Muscat. In 2011 Jean-Yves obtained his negociant license and began working with other domaines in the Savoie, notably Raphaël Marin and Adrien Dacquin (both certified organic). Then, in 2017 he built a new cave just above his and Raphaël’s vines, which has allowed him to increase production and begin working with two organic winemakers across the Alps in Italy: Paolo Angelino in Casale Montferrato and Giorgio Barbero in Asti.

Jacquère, Altesse A dry and textural white blend of Jacquère and Altesse from the alpine region of Savoie. Les Équilibristes is a collective that makes wine from five different regions of France. Their wines are gastronomically minded, and this medium-bodied white would pair well with farçon. Tropical mango and pineapple with bright acidity, mouthwatering mineraliy and a spicy finish.

Domaine Bobinet Poil de Lievre 2022 is an aromatic white, exceedingly opulent and luscious. The bouquet's intensity, brimming with scents of blossoms, apple, pear, and almond, will swiftly captivate your senses. On the palate, it is well-rounded and mineral, harmoniously balanced and exquisitely crisp.

Hints of bacon fat, musky narcissus, and snuffed candle wick accept ripe quince in the nose of Baumard’s 2006 Savennieres Clos du Papillon, which brings some of the same sense of stone licking and fruit pit bitterness to bear on a creamy palate as in the corresponding “regular” (a.k.a. Clos St. Yves) bottling, but here more successfully integrated. Musky, bittersweet floral notes follow all the way through this to a gentle but satisfyingly persistent finish. I suspect that this would drink well for another year or two, but I do not fancy it being a keeper.

Philippe Raimbault's vineyards are planted on steep slopes of les caillottes soil, dating back to the Jurassic period, leaving behind fossils of sea creatures more than 130 million years old. His "Apud Sariacum" cuvées, named after the ancient name of Sury-en-Vaux, are classic examples of the steely minerality Sancerre is known for.

Thierry’s Insolite, meaning “unusual,” comes from a tiny plot of gnarled 90-year-old Chenin Blanc vines embedded in clayey, silex-rich soils over chalky limestone bedrock. The combination of ancient vines and special terroir result in an ultra elegant and finely-etched expression of the grape. A sensorial springboard to the charms of Thierry’s mineral-driven whites, Insolite is loaded with notes of citrus skin, ripe orchard fruits, river rocks, and a touch of smoke. The extraordinary depth, freshness, and precision in the glass will leave no doubt that this is Saumur blanc at its most scintillating.

45% Grenache Blanc, 30% Clairette, 20% Brouboulenc, 5% Roussanne. Light yellow gold. Attractive, multifaceted aroma, youthful and moderately full, showing a mélange of quince and fennel complemented by a toasted note. The palate reveals more, notably ripe yellow fruits, spice and herbal highlights. At first open, the wine falls off slightly and then reveals a persistent aromatic conclusion. Well-integrated acidity surfaces at the end together with a mouth-coating texture.

"Les Equilibristes" (the "Tightrope Walkers") aim to shake up winemakers willing to craft different wines. By freeing them from their habits and practices, they intend to shape together a vibrant and unique wine. Their set of golden rules are the following: indigenous grape varieties, organic winemaking, tillage, indigenous yeasts, minimal sulphur rates. The "Serres" is 100% Grenache Blanc that is macerated on the skins of Grenache Gris, Vermentino and Roussanne skins for 30 days.

50% Grenache Gris, 35% Grenache Blanc, 15% Carignan Gris While Maxime’s reds evoke the revered rouges of Morgon, his lone white wine—this Corbières blanc “Bégou”—tastes like a Mediterranean Meursault. Introducing this wine for the first time in 2004, Kermit wrote, “No one in history has come in and asked if we have a good blend of Grenache gris and Grenache blanc. Here’s one.” In the sixteen years since, I’m pretty sure that that Grenache blanc/gris request has still never left anyone’s lips in our shop. And yet, if someone is looking for a white wine that is simultaneously chiseled, mineral, complex, and luscious, I would recommend Maxime’s Bégou as a thrilling contrast to Lavantureux’s Chablis or many of our premier cru Côte d’Or whites. This blanc is as worthy as those of a coveted place on your table or in your cellar. Pair it with roast chicken or a wide range of grilled fish for a regal feast.

4 Monos GR10 is a wine resulting from a coupage of the varieties Grenache Tinta at 85%, Cariñena at 12% and Syrah at 3%. The grapes come from vineyards that are from 30 to 85 years old, located at 700 and 800 metres above sea level. To produce 4 Monos GR10 the grapes are harvested by hand and the bunches are vinified whole together with their stems. The fermentation is spontaneous; i.e. the yeasts that ferment the sugar in the grape are the grape’s own, and commercial yeasts are not added to ferment. Lastly, once the wine is fermented, it is aged for 9 months in oak barrels, in foudres and in concrete tanks.

Grape: Albillo Mayor From: Castilla y León, Spain Tasting Notes: cooked apple, cardamom, autumn Emerging from a winemaking family in Ribera del Duero, Alfredo Maestro grew up among the vines and began his career committed to making wines "by the book." As time went on, Alfredo pursued winemaking practices that reflected the organic nature of his vineyards by stripping the use of additives including sulfur. Lovamor is produced from 60-120 year old Albillo Mayor vines in the Ribera del Duero. The vineyard rests on a clay-limestone soil and sits at 700 to 1000m elevation. With roughly one week of maceration on the skins, this wine ferments with wild yeasts in a steel vat before being raised in tank so that the winter temperature can clarify the wine naturally. Unfined, unfiltered, no sulphur added.

75% of this particular cuvee comes from 80 year old Tinto Fino (Tempranillo) vines from the Valtiendas area, just south of the Ribera del Duero. The remaining 25% is from young Tinto Fino vines planted on sand and clay on the River Duraton. Fermented with wild yeasts and aged for 4 months in used French oak, only 10,000 bottles were produced. A medium garnet in colour with shades of violet. On the nose, notes of redcurrant, blueberry and plum with traces of ripe peach and vanilla. On the palate, creamy and smooth in texture with further red and black fruit notes. Medium bodied with sweet tannins, this is a well structured wine showing great ageing potential. Great with a salad of ham, pears and Manchego cheese, braised ribs with confit potatoes and crispy leeks or Chilindron stew of venison, roasted red peppers, paprika and pancetta.

70% Hondarrabi Zuri / 10% Gros Manseng / 10% Petit Manseng / 10% Petit Corbu. In Spain’s coastal Basque Country, “Xarmant” (char-mant) means ‘charming’ and txakoli is the joyous, light, white wine shared amongst friends with northern Spain’s legendary cuisine. Xarmant is made from the highest quality, sustainably-farmed, estate vineyards from the verdant Amurrio valley in the Basque Country, close to the Bay of Biscay on Spain’s rugged, green northern coast. Its proximity to the Atlantic Ocean creates a unique, ideal microclimate to produce this ‘charming’ wine.

Basaurresti Lahu Getariako Txakolina is an enticing and vibrant white wine from the coastal vineyards of Getaria in Spain’s Basque Country. Lahu, a small family-run winery, is dedicated to producing exceptional wines that showcase the unique terroir and character of this captivating region. The Getariako Txakolina is produced from the Hondarribi Zuri grape variety, which is native to the Basque Country and known for its fresh and zesty character. The grapes are carefully cultivated and harvested, resulting in a wine that captures the essence of the Getaria terroir and delivers a white wine that is both refreshing and memorable.

Iñaki and Rosa Maria Etxeberria produce Bengoetxe in the cool, very green Basque country on the border with France. The humid climate and the influence of the Atlantic Ocean yield wines with lots of bright acidity grown from native grapes (in this case, Hondarribi Zuri and a tiny bit of Gros Manseng). The Exeberrias pursue a lower-intervention and more serious style of Txakoli, harvesting by hand, fermenting with native yeasts, and resting for a full year on the lees in steel tanks before bottling without captured CO2. Bengoetxe is from vineyards from a slightly warmer site, and the wine shows rich citrus, melon, smoke and herbs on the palate. Always long and extremely mineral on the palate, with brilliant acidity and freshness

70% Tempranillo, 20% Garnacho, and 5% each Graciano and Mazuelo. López de Heredia has a well-earned reputation as the stalwart traditionalist of Rioja, along the lines of Mascarello in Barolo, Mayacamas in Napa Valley, or de Montille in Burgundy. What is arguably lost in all the attention paid to traditional winemaking, wine ageing and craft, is that López de Heredia pioneered the single vineyard wine in Rioja, a tradition they still honor with each of their wines. These wines hail from single vineyards -- well-sited, glorious single vineyards. Viña Tondonia Reserva is always the most claret-like, with a sense of reserve and structure that really allows it to shine equally well upon release at table, or after some time in the cellar.

100% Monastrell. A juicy and clean profile with fruits, earth, and leather. Full-bodied and balanced tannins leads to a deep flavor that gets better the more you drink! Leather, raspberries, and blackberries

La Vizcaina La Poulosa, elaborated by Cesar Marquez and Raul Perez, shows a great variety of fruity notes in nose, with special incidence of red fruits such as strawberries, raspberries and cherries. In mouth it gives a great balance between tannins and acidity. It is deep, pleasant and intense.

Brilliant pale gold in color. The nose reveals distinctive aniseed and herbaceous notes with undertones of fruit. Silky and full on entry, with a backbone of clean acidity that carries through on the long, persistent finish.

A (for Albariño) comes mostly from their largest vineyard, called Veque, with some Albariño from their other two adjacent parcels. The grapes were harvested by hand, pressed whole-cluster, and underwent fermentation and lees-aging in stainless steel tanks, with stirring for only the first few months. The finished wine was bottled without fining, and with a light filtration and minimal added SO2.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

This wine comes from sixty year-old bush vines of Zibibbo planted on one of the highest parts of the island. The wine spends seven months on skins in terracotta amphorae from Spain which Gabrio has buried in the vineyard. An elegant orange wine with refined aromatics, and a palate defined by citrus, salt and herbs.

100% Carricante. The wine appears straw yellow with bright green reflections. The nose is delicate but intense, rich and generous, with mild fruity notes of orange blossom and ripe apple. The palate is dry, mineral, and harmoniously balanced with a pleasant acidity and an aromatic persistence with hints of anise and almond. It pairs well with all fish dishes, even complex courses.

From seventy year old vines of Coda di Volpe planted around 450 metres above sea level. This spent five days on skins before being pressed off to chestnut casks for a year. Hazy, straw yellow in the glass, this is a little shy on opening, with air revealing exotic fruits, smoke and a pleasant herbaceous note. Great now, it will age wonderfully for years to come.

"Arneis is a vine of Roero origin. Its qualities have been re-evaluated especially in the last 50 years and today it is the most important dry white wine of the Langhe.Its characteristic bouquet is able to amaze with aromas of fruits such as green apple, white peach and flowers. Of the Langhe vines, it is the least suitable for refinement and owes its best characteristics to its youth and freshness. None of the company's white vines are harvested early, so as to allow for greater ripening of the grapes and lower acidity of the wine."

Friulano, Sauvignon Blanc, Malvasia, Chardonnay. The white wines are obtained from classic Collio varieties, traditionally vinified and aged in barriques, which are crucial to obtain elegant, deep and persistent wines. Blend with two international varieties which bring complexity and backbone while the local king and queen bring locality and freshness. The nose opens an intense aroma of ripe yellow and tropical fruit. In the mouth it reveals a nice freshness, with the right balance and huge drinkability.

60% Zibibbo/40% Albanello. From certified-organic vines, averaging 20+ years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is aged in concrete tanks for 6 months and bottled unfiltered. Sulfur use is modest. "SP68" is the Strada Provinciale 68, the country road on which the Occhipinti winery and home vineyard lie.

A classic Friulian producer, Ronchi di Cialla exceeds our expectations with their heady, aromatic whites. Another stunning wine from their line-up, the Friulano is made for the table. The fruit comes from the Lonzano Vineyard and is aged on the lees for 3 months with weekly battonage to give it a full-body and texture.

Baked apples and pears, laced with white flowers, are complemented by hints of raw almond as the 2020 Bianco Contrada Passochianche (PC) blossoms in the glass. It’s elegant and silky in feel, with ripe melon and inner florals that cascade across the palate, as a core of minerality and hints of spice reveal themselves toward the close. The 2020 tapers offincredibly long with a bitter twang, as hints of young peach and inner herbal tones fade. The Passochianche is just a baby today, yet it’s packed full of potential. The balance here is unreal. It hails from high-elevation vines (1,000 meters) planted in deep, sandy volcanic soils. The wine spends thirty-six hours macerating on the skins, and then refines for seventeen months in neutral fifteen-hectoliter barrels. Drinking Window: 2024 – 2032

Instead of the indigenous Carricante, which grows on the eastern side of the volcano, Passobianco is made of 100% Chardonnay. When Franchetti arrived on Mt. Etna, he planted 4 hectares of the grape on steep terraces between 850 and 1,000 meters in the contrada of Guardiola, in very loose, deep, powder-like lava that is high in minerals.

Dive into a bottle of 2020 Barbaresco Tre Stelle and find yourself enveloped in an aura of grace and perfume. Crafted from Nebbiolo grapes grown in calcareous limestone soils, this red wine marries traditional Piedmontese structure with the elegance Barbaresco is renowned for. The bouquet unfurls like a lush Italian opera—aromas of dried cherries, rose petals, autumn leaves, and a touch of licorice. The wine's flavors are equally captivating, exuding a silky texture that reminds one of a vintage love affair. Expect this exquisite wine to age gracefully, deepening in complexity over the next 15-20 years. With a limited production of 333 cases, each bottle is a sip of Italian terroir you won’t want to miss.

This generous, silky wine displays ripe fruit aromas with intense cherry and red berry flavors on the palate. Sangiovese and Cabernet Sauvignon.

80% Nebbiolo, 10% Vespolina, 10% Croatina Enticing aromas of leather, fig and date, on the palate the tannins are silky, the fruit fine and floral, shot with violet, salt, orange peel and spice.

Made from Brunello grapes from the Colombini estate vineyards, selected to emphasise the alluring softness and rich, flattering fruit flavours that resonate without the dominance of oak and tannin. The nose is wonderfully fragrant with red berries, spice and herbs whilst the rich and vibrant palate offers hints of black cherry and mineral with a warm, opulent and very long finish.

Everyone Remembers Their First Frappato. You don’t need to have heard of it, or to know that it’s famed for being Sicily’s most ethereal red grape -- you just need to be a sentient human being, capable of experiencing pleasures both visceral and aesthetic. (Yes, aesthetic! Look at that color!) And starting here is like starting at the top. Giusto Occhipinti is the benchmark producer in Sicily's Vittoria appellation, and one of the most important producers in all of Sicily, if not Italy as a whole. Dried strawberries, roses, burnt orange peel, hints of leather, and a body that veers between light and medium, sometimes in the same taste. Tangy, crisp, mineral, deep and beguiling.

The sole grower in this tiny subsect of the Valle d’Aosta who does not sell his grapes to the local coop, Danilo Thomain farms a single hectare of Petit Rouge surrounded by a dramatic alpine landscape with the peaks of the Matterhorn and Mont Blanc on the horizon. The vineyards of Enfer d’Arvier (Hell of Arvier) sits in a amphitheater carved from the mountainside where high altitudes and lots of sun exposure result in an intensely hot microclimate where Petit Rouge thrives and is where the region derives its name from. Medium bodied with a fruit forward, tart profile reminiscent of Gamay but with a distinctly rustic edge of alpine scrub and sandpaper tannins that provide enough structure for this wine to age gracefully.

A classic Bordeaux blend of Merlot, Cabernet Sauvignon, and Cabernet Franc from 20-40 year old vines, this wine shows the increasing quality and potential of Friuli as a producer of fine red wines from international varietals. It is deeply colored with aromas of dark wild berries, spice, and a hint of sage meander from the glass and echo on the palate. The wine is well-structured with gravelly tannins. A toasty finish from 18-24 months in second use French oak confirms that this wine is a gem from an unexpected place.

80% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot Saffredi is Fattoria Le Pupille’s flagship wine. This wine is the outcome of Elisabetta’s intuition and aspiration to make a great wine in Maremma, a wish realized with Giacomo Tachis’s precious help. Saffredi is a special dedication to Fredi, the one who inspired Elisabetta’s passion for wine.

Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine. The maker purposely declassifies some of its best estate fruit from three famous Barolo Crus for the No Name label in a protest against Italian bureaucracy. The name Borgogno one of the oldest facilities in Piedmont. It all began in 1761 when Bartolomeo Borgogno established the cellar. Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°C for about 15 days. This is followed by a soft pressing and ageing into large Slavonian oak barrels for 3 years. Then 6 months of aging in bottle.

Estate fruit from a high-density vineyard planted to Barbera in 1972. It's fantasy name, “Le Masche,” recalls local spirits believed to be protectors of the vineyard. The wine ages for a minimum of 12 months in neutral oak prior to bottling and release. Intense and fragrant. Dominated by red cherry, black plum, and blackberry against a backdrop of licorice and mature rose with a delicate balsamic undertone. This medium-bodied wine marries freshness and elegance, resulting in an uncommonly complex Barbera bottling with a gentle finish.

A new category of Barolo wine as of a decade ago, the designation “comune di” plus village name signifies a Barolo wine farmed and crafted within a specific Barolo village: here, of course, Luigi Vico's home town of Serralunga d'Alba. This delightful and powerful Nebbiolo is sourced from the 'Meriame' vineyard in Serralunga; in fact, it is essentially a single-vineyard wine. Historically an orchard, 'Meriame' now is home to Nebbiolo vines, yet with an eye toward biodiversity Luigi has left a fruit tree to mark the beginning of each of his vineyard rows. Luigi's great-grandparents purchased this small parcel in 1920. Hand-harvested. Destemmed; fermented on indigenous yeasts in cement tanks. Aged in Slavonian oak cask (15HL). Aromas of red raspberry and plum, chocolate and cocoa nib, light pepper. Medium-bodied, fine-grained tannins.

Matteo Correggia Roero Rosso has a noble and sincere character with aromas of violets and spring flowers like the sensation of a breathless run in flowering fields in our childhood. Its taste is a charming dance between the full character of Nebbiolo and the delicate elegance typical of the Roero territory. Intense and pleasant on the palate, it has a fine, clear and tannic structure that leaves long-lasting emotions behind it.

Pure and focused, offering violet, cherry, raspberry and mineral aromas and flavors. Shaped by vibrant acidity, this red persists with a lingering, resonant aftertaste. Drink now through 2028 This Superiore Barbera d’ Alba is delightfully smooth for being so rich and round. It seamlessly balances it’s power with terrific acidity and supple tannins. Lovely dark fruit notes with a bit of spice and earth. A very versatile wine for pairing with food.

Winemaker Sabino Loffredo has swiftly created a reputation within and beyond Italy for some of the most exquisite Greco and Fiano wines in Avellino of Campania in the south of Italy. Pietracupa was founded in 1993 by his family, starting as just 3 hectares of vineyards. The vines were chosen with the intent of showcasing the mountainous terrain of Avellino to the world. He produces limited amounts of Fiano, Greco, Falanghina, and Aglianico coming from some of the finest vines in Avellino. Both wine and winemaker share a similar mantra; staying original and faithful to the land with elegance, depth, and minerality. Due to the southern climate of Campania, the wines benefit from longer time on the vine. These coastal wines crave seafood and olive oil based dishes.

this ‘Volpolo’ is the more approachable and enjoyable in its youth. A blend of 70% Cabernet Sauvignon, 15% Merlot and 15% Petit Verdot, it was aged for 16 months in a combination of new and used French oak barriques as well as larger casks, with another four months of aging in bottle before release. The oak aging contributes aromas of cedar and sandalwood which are met with notes of black currant, blueberry, black peppercorn, tobacco and ash on the fairly full-bodied and concentrated palate. There is some decent structure here with dusty and slightly chewy tannins, yet the wine still feels polished and balanced thanks to its juicy acidity. We recommend pairing with something rich and tannin-taming like a peppercorn-rubbed porterhouse steak!

Don Tommaso Chianti Classico, “Gran Selezione” starting from 2010, shows the natural potential of a blend of Sangiovese and Merlot. It is a contemporary-style wine, solidly anchored to the territory. The fruit is deep and complex, it is a soft, intense, and big wine to drink.

Variety: Sangiovese Aging: 12 months French oak (500 lt.), 3 months in the bottle This was very first wine produced by the estate back in 1998 and is appropriately named after owner and the heart of Querceto, Laura Di Battista. Gazing down into the glass colours sparkle as ruby as the slippers of Dorothy Gale. There are subtle aromas of poppies on the nose and one begins to wonder if this wine might be the work of a certain wizard. Alongside those red flowers are intense primary red fruit and fresh herbal notes of cherry, raspberry and bayleaf and those aromas translate on to the palate.

Lovamor ​is made from 60-120 year old Albillo Mayor vines grown on clay-limestone at 700 to 1000 meters elevation in the Ribera del Duero. Fermented in steel vat with wild yeasts and around one week of skin contact, and raised in tank with the winter temperatures naturally clarifying the finished wine, which is bottled with nothing added, including sulfur. Lovamor is an orange wine, medium bodied, wih moderate acidity and exotic notes of orchard fruits, flowers, and minerals; a delicious wine to have as an aperitif or with charcuterie and cheeses.

The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger. Granddaughts Claire Robert and her husband, Jean-Baptiste Denizart, now run the show, and have taken quality here in Mesnil to a whole new level. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases. Sourced from the same exemplary chalk-rich, grand cru vineyards but with a touch more body (and dosage, rated extra brut), this “Jardin” combines candied citrus with white flowers and a touch of creamery butter.

55% Pinot Gris, 40% Pinot Blanc & 5% Aligoté At the turn of the ninth century, Hildegard was in a tizzy. The Empress, by marriage, of the world's most important empire, could not keep her castle clean. Charlemagne, notably abstemious for the times at 3 cups per day, was not the problem. His court, the parties, too much red wine, the spillage... So Hildegard used her wiles to have Pinot Gris (Beurrot) & Blanc planted in a portion of the Corton vineyard along with Aligoté. This wine is a revival of the original composition of a historic bottling.

This blend of 50% Scheurebe, 25% Furmint, and 25% Riesling is sourced from several vineyards around the Leitha Mountains. It is vinified in amphora, unfined and unfiltered.

Lambrusco has made a huge comeback in recent years, shedding its reputation for being an overly sweet, fizzy wine akin to sugary soda and stepping out as a complex category of delicious and delightful sparkling reds. Now, toss out everything you think you know about this new iteration of Lambrusco and meet Cleto Chiarli "Vecchia Modena." This is no inky, deep red bubbly, it is Lambrusco di Sorbara, the lightest and most delicate style. The grape has thinner skin and produces wines that appear more rosé than red. Dehydrated raspberry and strawberry dominate the palate with tiny hints of violet, tart cherry, and mandarin orange. A beautifully dry sparkler for any occasion.

A classic value in great, old-school Beaujolais every vintage, this is a favorite wine year after year. 2022 is a beautifully ripe vintage, with lots of exuberant fruit, but plenty of fresh minerality for balance. Domaine Dupeuble is a cornerstone of Kermit Lynch's inimitable Bojo portfolio, and it only takes a few sips to be captivated.

50% Grenache Gris, 35% Grenache Blanc, 15% Carignan Gris While Maxime’s reds evoke the revered rouges of Morgon, his lone white wine—this Corbières blanc “Bégou”—tastes like a Mediterranean Meursault. Introducing this wine for the first time in 2004, Kermit wrote, “No one in history has come in and asked if we have a good blend of Grenache gris and Grenache blanc. Here’s one.” In the sixteen years since, I’m pretty sure that that Grenache blanc/gris request has still never left anyone’s lips in our shop. And yet, if someone is looking for a white wine that is simultaneously chiseled, mineral, complex, and luscious, I would recommend Maxime’s Bégou as a thrilling contrast to Lavantureux’s Chablis or many of our premier cru Côte d’Or whites. This blanc is as worthy as those of a coveted place on your table or in your cellar. Pair it with roast chicken or a wide range of grilled fish for a regal feast.

100% Pinot Noir. Exhibiting aromas of wild berries, coniferous forest floor, potpourri, and spices, the 2016 Corton Le Rognet et Corton Grand Cru is medium to full-bodied, layered, and nicely concentrated, with a deep core of sweet fruit, excellent mid-palate amplitude and largely concealed structuring tannins, underpinned by a tangy line of acid. Guillemot's holdings on the hill of Corton were spared the frost, so the wine was entirely classic in terms of yields and vinification.

The Vicenziana is a very serious Barbaresco. No mistaking it for anything else, this is the real thing. Tar, roses, black truffle and menthol on the big nose. Powerful attack and and expansive mid palate with ripe red and black fruit, firm but generous tannins and striking mineral purity. Another great value and a steal at this price. Silvio likes to open older bottles at the end of a tasting and it's pretty obvious that these age remarkably well.

Natural, fresh, juicy, quenching syrah from Adrèche (think the Williamsburg of Rhône Valley). Coming from the Southeastern-facing Valvignères vineyard, the syrah from these 40 yr old vines were harvested in a single morning in early September by 12 vendangeurs. After fifteen days of carbonic maceration in fiberglass tanks followed by a year of aging in old barrique, the wine is transformed into a beautifully structured red that weaves bright energy with masterful finesse. According to Sylvain, Raffut “needs the most air” to express itself fully, so those with the patience to drink the wine over the course of an hour or more can experience its full transformation into a completely different but equally impressive expression Syrah.

When I asked winemaker Lorenzo Mocchiutti why he only bottles this wine in magnum, he said it is because it is so delicious a regular-size bottle is just not enough. This lovely Bianco is made from a very rare clone of what used to be called the Tocai Friulano grape variety. This clone is very low-yielding and the grapes have a lovely golden hue; on the palate, it is deep and rich but with a nice crisp finish. I love this wine!

Touriga Nacional, Tinta Cao, Trincadeira, Grenache Working with unique, mindfully farmed and historic vineyard sites across the state, they make just a handful of coveted small-lot, low-intervention wines each year, and their rosé may be one of the best of the bunch. The fruit was hand-harvested, then lightly foot-trodden; the juice was fermented with native yeasts in all stainless steel tanks. The result is supremely elegant and nuanced, with high-toned acidity delivering delicate strawberry notes, mineral tinges, and just the smallest lick of salinity. Sustainably grown, organically grown, low-intervention/natural wine.

Produced since 1915, this is the historic cuvée of Chateau de Manissy, retaining the ancient label and the ancient methods of production, now enhanced by Biodynamic farming. Similar in style to the Tavel 'Vintage" at Domane L'Anglore, the wine is a blend of Grenache, Clairette and Cinsault that undergoes a 24 to 48 hour maceration on the skins and then a cool fermentation with wild yeasts for about 2 weeks. The wine ages in old barrels for 9 to 12 months. The 2022 is a gorgeous wine - a true Rosé of gastronomy that will drink beautifully for ten years or more, showing aromas of fruit confit, flowers and spice. The palate is silky and dense with a red wine feel, with red currant, tart cherry and saline minerals that linger in the extraordinary, sapid, complex and very long finish.

Cerasuolo D'Abruzzo Dop is an exceptional rosé wine, the result of a careful and artisanal production process. The Montepulciano grapes are harvested by hand and immediately crushed and destemmed. This wine stands out for its intense and shiny pink color, which anticipates a complex and inviting aromatic bouquet. The fruity aromas recall notes of pomegranate, wild strawberries, blueberries and white melon. Its alcohol content is important, guaranteeing a perfect balance between structure and intensity.

This wine is DOPE! A perfect rosé teetering on the edge of chillable red. Don't be fooled by the pop cap - this wine is not sparkling. But while there may not be bubbles, the bright fruit, soft acidity, and light texture makes it sparkle and shine! Serve it ice cold on a hot summer day or sip it lightly chilled with dinner - either way, this deliciously dope rosé is always a good idea. From the Burgenland, Austria, this is biodynamically farmed Blaufränkisch on slate and limestone. Naturally fermented with whole bunches, this was aged in amphorae, and bottled after eight months on the lees with no sulphur.

Pinot Gris isn’t exactly an abundant grape planted in Stellenbosch, but it is something Mick and Jeanine have a lot of fun working with. Although a lot of the wine drinking world think and assume it is a ‘white grape’ it is in fact a lovely coppery/dark rose skinned one. They identified this incredible site, called the Newlands Vineyard, farmed by Deon Joubert, on an easterly slope of the Polkadraai Hills facing back toward Stellenbosch. Though the block was only planted in 2007, the wine shows tremendous balance and intensity. Mick calls this skinsy style “the way Pinot Gris should be!” Every vintage gives Mick & Jeanine a run for their money, as this notorious wine is always rejected by the South African Wine & Spirit Board for not complying with the typicity of Stellenbosch. After lots of tedious back-and-forth, the appeals committee always comes around. At this point, it’s a dance the Cravens know by heart.

Our latest version of this wine continues the bright, juicy tradition that Lemonade has become. Berries and citrus dominate with ripe raspberry, juicy grapefruit, pink apple, Meyer lemon, wet stones and lifted floral aromatics. High quality, organic vineyards were used, the fruit was picked at an optimal time for rosé, and the wine was steadily crafted into a bright and juicy, delicious rosé. Four organically grown vineyards across the Willamette Valley provided Pinot noir and one organic vineyard in the Applegate provided Gamay, the combination is juicy, bright, and full of fruit.

100+ year old vine Listan Negro! darker hued color, slightly funky dry and complex rose, rock salt, smoky, raspberries, red currants, mulberry, intense minerality, violets, high acidity,

Gerard Charvin and his son, Laurent, represent the quintessence of the small domaine/father and son team. They have only 8 Ha of Châteauneuf-duPape, and half of that they sell off to negociants, keeping only the best lots for the Châteauneuf of Domaine Charvin. Until recently, Laurent was almost the only grower to still vinify traditionally, with whole-cluster fermentations. Now others are beginning to copy him. In addition to leaving all the stems, Laurent’s elevage is uniquely in concrete tank, no barrel. What goes into their Châteauneuf is about 82% Grenache and the rest Mourvèdre, Syrah, and Vaccarese from their vines averaging about 50 years of age (the oldest being 70 years). Together they combine the experience and patience of Gerard with the wine making brilliance of Laurent, now regarded as one of the top wine-makers in the appellation by Guy Julien, famous owner of the restaurant Beaugraviere in Mondragon and assembler of its unequalled Rhône list.

Vivid orange-pink. Fresh red berries, candied rose and a dusty mineral nuance on the fragrant nose. Gently chewy and tightly wound on entry, then more fleshy in the mid- palate, displaying juicy cherry and tangerine flavors that turn sweeter on the back half. The floral note repeats on a long, focused finish that leaves a refreshingly bitter suggestion of cherry pit behind.

Blend: 54% Mourvèdre, 25% Cinsault, 19% Grenache, 2% Clairette Notes of peach and apricot, it is endowed with great finesse. Complex mouth, a perfect balance between alcohol and acidity, which makes this wine terrifically food friendly. Try with sushi, and even a shrimp curry or beautiful pan-fried scallops.

In the town of Saumur, Romain Guiberteau farms top plots of cabernet franc to make some of the region’s best red and rosé wines. Like his mentor, Nady Foucault of Clos Rougeard, Romain farms organically, producing deeply savory yet elegant wines. His rosé is crisp and floral, with enough structure and herbal notes to pair perfectly with a margherita pizza. Tastes like: Strawberry, sea salt, sage, bell pepper. How to drink: Chilled alongside a caprese salad, margherita pizza, or any other dish involving fresh basil.

Sourced from alluvial foothills just minutes from Mediterranean waters on Corsica’s eastern coast, the Pauline is a blend of gently pressed Sciaccarellu, Syrah, and Vermentinu. You might raise an eyebrow at the hue—somewhere between pink, orange, and completely clear—but fear not: what this vin gris lacks in color, it more than makes up for in perfume and flavor. Supple and graceful with just enough grip, it mimics a salty infusion of peaches, herbs, peppercorns, and wet river stones.

This wine is a combination of Grenache, Merlot, and Syrah grapes that were hand-harvested from vines grown in blue marl, chalk, and limestone soils. It is made using a saignée method, where a portion of the red juice that is macerating in the tank is removed. The fermentation process uses wild yeasts and does not involve temperature control. After a 6-month aging process, the wine is bottled without fining or filtering, with a small amount of SO2 added. When first opened, it has a fresh aroma of white flowers and a fruity palate with hints of plums. As it develops, it transforms into a savory and ripe tomato flavor, creating a refreshing experience.

Burgundy from Okayama! The scenery around the winery, with its limestone rocks, is spectacular. The aromatic aroma is soothing, and the juicy taste and moderate acidity make for an appetizing taste. Pale orange with a pinkish tint. The aroma is large, with a sweet and refreshing scent of passion fruit, acerola, shekwasha and kabosu. The taste is slightly sweet and has a strong acidity. The aftertaste is accompanied by a slow fruitiness and umami flavor along with the acidity.

100% Sangiovese. Named after one of Maria Sole’s grandfather’s favorite horses, “Noble Kara” claims its rightful place in the proud tradition of “real” rosé wines—rosés made from fully ripe, healthy grapes trusted to ferment on their own and allowed to express a natural depth of color (think great Cerasuolo d’Abruzzo here). Pure Sangiovese from three different parcels on the property—Ficomontanino, Melogranino, and Campo Cavalli—this vivacious wine spends 24 hours macerating on its skins before pressing and fermentation, which takes place in stainless steel via naturally occurring yeasts and with no temperature control. As with all her wines, Maria Sole bottles “Noble Kara” without fining or filtration, and with a minimum of sulfur.

100% Zweigelt. Hager Matthias is located in the northern part of the Kamptal in the small town of Mollands. Matthias studied at the school of Oenology & Viticulture in Krems, Austria and worked for several years in the Wachau and Burgenland at large commercial wineries. Matthias then began to create his own style of wine at the age of 21. For the last 15 years he has been producing terroir-driven wines from native varietals on his 14 hectares of vineyards from around his hometown of Mollands. Matthias has been Biodynamic certified from Demeter since 2005. This is a darker color Rosé deliciously dry, refreshing and so lively on the glass, with lots of red fruits flavors and a touch of cinnamon spice. A mouth-filling Rosé. Enjoy with salads, feta, mozzarella cheeses, spicy dishes and BBQ.

It's hard to imagine a wine as refreshing and enlivening as Reverdy’s Sancerre, but the domaine's Sancerre rosé gives their classic white a serious run for its money. Vigneronne Julie Guiard uses direct-press Pinot Noir vinified in stainless steel to create this snappy, saline expression of Sancerre's stony soils. While its delicate aromas of tart cranberry and white cherry set it apart, it makes for an all-star apéritif just as much as her iconic blanc.

Strong fruity aromas in the nose, along with mineral, slightly saltly hints. Pleasant and fresh on the palate. Well- integrated acidity With a slight carbonic touch, lingering finish and agreeable aftertaste.

Aleatico, Sangiovese, Merlot and Procanico. Le Coste Litrozzo Rosato is a red wine from Lazio, Central Italy, made from a field blend of local varietals, fermented spontaneously with native yeasts, unfiltered, unfined, no added sulfites. Litrozzo Rosato is one of those wines that you just want to open with friends - lots of friends, it's a 1-liter bottle - and just enjoy it while having a simple pasta or pizza.

No reds in 2020 because of an attack of Japanese drosophilius, Marie didn't want to macerate the reds, so she did direct press Gamay and Grolleau straight into cement for fermentation and elevage. 15ppm at bottling, small fitration sur terre.

The estate is located just outside of the famed tower city of San Gimignano on the western border of the Chianti zone in Tuscany. The estate dates back to Roman times and there are stories of the Knights Templar utilizing the property for meetings and ceremonies. Elisabetta and her partner bought the property in the 60’s, bringing it back to life from its abandoned state. The couples’ profound respect for the land has always been the focus—farming sustainably and using what nature gives them every vintage. Elisabetta’s soul is caring and driven. She is a hard worker, and her mission is to leave this small place on earth better than the way she found it. She still travels the world pouring her wines telling stories. Elisabetta held the rosé back to release it once it had an extra year to come together to her vision. She calls it a transgender, a balance of two identities.

Region: North Carolina Grape: Jacquez, Cabernet Franc Farming: organic, biodynamic Harvest: by hand Winemaking: 6 year old house solera Aging: solera Fining: none Filtration: none Added S02: 10 mg/l

Ronchi di Cialla is well known for reviving Schioppettino in the 1970s and promoting local varietals. Made from 100% Refosco, Friuli's most well-known indigenous red varietal. It is certified organic, macerated on the skins for 18 hours to give it this pretty in salmon pink color. Free run juice juice is fermented with ambient yeasts in stainless steel with a few months on other lees to give it an extra creamy texture. Pours into the glass a bright coral pink color. Wonderful aromatics of raspberry, strawberry watermelon, grapefruit, blood orange and dried herbs. Elegant, fine structure with a creamy texture. The presence of bramble, citrus, mineral and red fruit notes found on the nose along with savory dough, dried mint and anise. The acidity frames the wine from start to finish. Perfect with grilled sardines, hummus and olives or as an aperatif.

The area of Rheinhessen, tucked between Nahe, Pfaltz, and Rheingau regions, is so often misunderstood. This is mostly due to its production of Liebfraumilch, the sweet and cheap swill popularized after World War II, many considering “the armpit of German wine.” Bringing Rheinhessen out of its dark times has been a long uphill battle; Klaus Peter Keller is the primary factor of bringing about these changes. This brings us to the next “Keller,” a man by the name of Florian Fauth, who is coincidentally brother-in-law to Keller. Florian of Seehof is comfortable in his own skin, his wines sharing the same sentiments.

SŌTŌ, meaning 'outside' in Japanese, is a celebration of the earth's purest elements brought together to make this premium quality all-natural product: finely polished specialty rice and pristine mountain water from the Niigata Prefecture. Clean and light on the palate, apple, soft rice, touch of umami. The nose is clean, fresh aromatics, apple, and nougat.

A glorious orange wine from this young and dynamic winemaker in the Swartland region of South Africa. This is made from Colombard and Grenache Blanc, spends around 7 days on its skins and is aged in old barrels for 6 months. Such a beautiful texture, very clean and approachable, very soft tannins... the perfect easy going orange wines for novices and connoisseurs alike. Made by MC Stander, a newcomer to the Swartland wine scene who leases vines he farms organically as well as sourcing fruit from other local organic and biodynamic growers. MC is always looking for freshness in his wines and has a light touch in the cellar, but keeps an eye on refinement and clarity, giving his wines a true sense of identity and purpose.

This carbonic-maceration Bonarda shows a different, fresher expression of the most planted grape varietal in Argentina. Bonarda has always remained in the shadow of Malbec in Argentina, but as a generally lower-tannin grape than Malbec that is rarely put in new oak, this grape is great for people who like fruit-forward profiles and varietal character. The name of this bottling of course refers to the wines of Beaujolais Nouveau that are made in the same carbonic style. The fruit for this wine comes from the Arboleda vineyard in Tupungato (a sub-region of Mendoza) and is trained as a pergola on a high wire. This system helps to protect fruit from the intense Argentine sun, retaining acidity in the fruit.

Darkly brooding with a rich core of warming black fruits, smooth vanilla, sumptuous herbs and sweet oak on the palate. A highly attractive mouthfeel with a long luscious finish.

The 2021 Imaginador was produced with Cinsault from five vineyards on granite soils in Guarilihue. It fermented with 100% full clusters and indigenous yeasts at low temperatures for 15 days, with 12 days of maceration, and matured in oak and concrete vats for 11 months. The first thing that came to my mind when I put my nose in the glass was "Bruja de Rozas!," the entry-level wine from Comando G! It's a blend of the leftovers from the other Cinsault wines, perfumed, floral, aromatic, expressive, where Parra looks for finesse (and he got it!). They are all pale, there's no extraction, no pigeage, no remontage, only the cap gets wet, and the result is stunning. The palate is light to medium-bodied, the tannins are super fine and the wine is ethereal, elegant, tasty and long, clean and pure.

This single-vineyard Cinsault comes from a plot of silty, sandy granite that includes a high portion of stones. Fermentation, 30% of which was whole cluster, took place in a concrete tank utilizing indigenous yeasts. Aging took place in 1,500-liter oak vats for 11 months prior to bottling. Named after John Coltrane, the “Trane” Cinsault is full of the energy, tension, and complexity found in each of Coltrane’s jazz recordings.

100% Touriga Nacional Robert Clay Vineyards, Texas Hill Country AVA, Mason, County, TX Black cherry, blueberry pie, spice, juicy and textural. This wine drinks like a big boy, but at only 12.1% abv, it won’t wear you out.

Pinot from this Russian River Valley has a signature spice. When meticulously grown fruit meets stellar winemaking, the result is a sophisticated, beautifully balanced red showing racy, red and black cherry and plum fruit, and an Oriental spice character that is mouth-filling and beguiling.

A blend of 65% Mourvèdre and 35% Grenache from the Rancho Arroyo Vineyard in the San Luis Obispo Coast AVA. Whole-cluster fermentation. Aging in used oak barrels with no fining, filtration, or sulfur at bottling.

A departure from our previous blends, there is no dominant variety. Valdiguié now shares the table with Carignan, Petite Sirah, Mixed Reds, and Syrah. The nose is incredible, with violets, and darker red fruits. It is earthier and less green than previous iterations, more minty than sappy, and more cherry than raspberry. The palate is deeply savory with grilled notes and a bright acidity. The finish is clean and simple with more refined tannins.

82% Cabernet Sauvignon, 11% Merlot, 4% Cabernet Franc, 2% Petit Verdot, and 1% Malbec This wine has intense black cherry, red currant, and indescribable "walk in the forest" aromas. Youthful on the palate with abundant tannins, deep currant, blueberry, and earth flavors are penetrating. Expect a beautiful evolution over the next two decades.

2021 was a near perfect vintage in the Santa Rita Hills — cool and steady all the way through a later than normal harvest. The 2021 Gamay really reflects the vintage — beautifully ripened fruits, but retaining focus, clarity and subtlety. Definitely our best Gamay to date. Ripe red cherries and raspberries on the nose, with violets, black cherry candy, mint jelly and a touch of pepper. Concentrated but delicate cherry, raspberry, and cranberry in the mouth, with a long, somewhat spicy finish. Effortless to drink. Extremely flexible and food friendly, especially with a slight chill.

Unlike the cherry red color and aromas of many classic, delicious Gamays, this wine marries juicy fruit with an otherwise darker, brooding character. That fruit leaps from the glass – strawberry Bon Bon, raspberry lemonade – cut with tar, rosemary and iodine, showing substantial weight on the palate. Almost grippy, a wave of acidity complements the tannic structure through the finish. Think of it like Beaujolais meets cool-climate, New World fruit in the best way possible. Serve chilled.

Although the Willamette Valley bottling is our least expensive and largest production bottling we put just as much of ourselves into it as our top cuvées. Vineyards such as Illahe (Mt. Pisgah, Polk County, Oregon AVA) and Mahonia (Willamette Valley, in the Jory hills just south of Salem) that Evesham Wood has been working with for decades make up the bulk of the blend along with Eola-Amity Hills AVA sites: Prophet, Koosah, Jubilee, and Sojeau. Those grapes are fermented in small lots (1.25 ton, open-topped fermenters) and punched down twice a day. This vintage of the WV blend shows a bright nose with cherry, red apple, fresh flowers, and a touch of loam along with a textural creamy/silkiness component that’s balanced by juicy acid. Showing well now, watch this wine evolve over the next 3 months to 8-10 years.

Our most fun and accessible wine yet, Party Boy is for everyone (whether you're an at-home sipper or the life of the party). It's an easy-drinker, porch-pounder, but whatever you want to call it, it's simply delightful. The red blend is primarily Grenache (our favorite varietal to work with in the Central Coast region), but we blend in some white varieties to lighten things up. This is definitely a LIGHT-red that borders rosé, so don't go expecting a full-bodied Cabernet (let's be honest, you probably aren't reading this if that is the case!). 60% Grenache Noir (Camp 4), 20% Riesling (Camp 4), 7% Grenache Blanc (Estelle Vineyard), 7% Viognier (Camp 4), 6% Sauvignon Blanc (Roblar Vineyard)

Like it’s neighbor Sean Nos this wine is an exploration of what can be created by mixing grapes of many colors. The parcel is about an acre on a plateau of volcanic sand on the banks of the Columbia and planted to all 13 of the ancient grapes of Chateauneuf-du-pape but with a higher percentage of the unusual white and pink grapes than is commonly used. The result is a wine that combines the best qualities of white, red and rosé. Bottled early in the spring after the vintage, there is an inrresistable lushness to it’s sun-drenched campari esque flavors. An absurdly delicious thing to look forward to every spring and something that develops haunting complexities with age.

The wine is a blend of 3 different vineyards made with the intention of showcasing the best of the Yakima Valley. The fruit is sourced from our favorite vineyards from up and down the valley from both cold and hot sites: Elephant Mountain, Two Blondes, and Red Willow. The nose opens with ripe huckleberry, black currants, and blackberry jam, supported by a backdrop of fennel and basil. Balanced on the palate with ripe tannins and well-integrated acidity. Finishes bright and clean with vibrant fruit.

Trousseau Noir/Cabernet Pfeffer/Valdiguié/Gamay/Poulsard Emerging from several risk-taking vineyards dotted abound Northern California. Composed of some very unique, rare varieties: 44% Trousseau Noir, 22% Gamay, 18% Valdiguié, 13% Cabernet Pfeffer and 3% Poulsard. All components fermented separately, partially carbonic for brightness and all whole cluster adding to the complex spice aromas. Delicate and lean, mineral-laden, cranberry scented with incense, tobacco, petrichor and black peppercorn. 11.8% Alc

Embark on a journey through Napa Valley's finest with our latest arrival. The 2019 Le Pich Cabernet Sauvignon is a testament to opulence, boasting a velvety texture and a symphony of flavors that showcase the best of Napa's terroir. Trust us, this is not just a wine; it's a Napa Valley experience you don't want to miss. Cheers to discovering the extraordinary in every sip! Deep garnet-purple colored, the 2019 Cabernet Sauvignon Le Pich pops with vibrant notes of crushed blueberries, kirsch and boysenberries, plus hints of spice cake and underbrush. Medium-to-full-bodied, softly textured and packed with black fruits, it finishes with impressive length.

The Sativa Carignan comes from a dry-farmed block on stony soils hand-planted by Jim and his father in the early 1960s. We fermented 100% whole bunches beneath a submerged cap, drained the free-run juice, and gave it a long slumber in our best puncheon barrels. Sixteen months later, the 2021 Sativa was bottled unfined/unfiltered. Result? The most complete, evenly ripened, complexed flavored Carignan we’ve ever bottled. This wine is a revelation and we want our members to share in our joy. Dried fig, pencil shavings, violet liqueur, smoked meat, Italian plum… and pass the Korean BBQ short ribs.

The 2021 Lyra is layered, lifted, and bright, and in our opinion, the epitome of Sonoma Coast Pinot Noir. Bright ruby in color with a nose of violets and rich red berries. The palate shows high-toned red fruits, with layers of red raspberry, cardamom, and citrus peel. With soft and integrated tannins, the 2021 Lyra is perfectly balanced with an elegance often found in some of our favorite wines.

100% Carignan · Dry Farmed • Venturi Vineyard • Mendocino County · 273 cases Attune to your instincts and feast with your nose. This wine emerged from an extended 25 day maceration to greet you with transcendent aromas of California chaparral and dark purple plum. Bask in the gentle charisma of Venturi Vineyard’s distinct dusty tannin.

55% Syrah, 32% Cabernet Sauvignon, 13% Merlot. Bold and plush, the 2021 Métier Red Blend offers generous fruit aromas of blueberries and black cherries. Rich fruit flavors and lush structure combine on the palate with undeniable appeal. Fruit-forward and accessible, lively and full of delicious fruit flavors, this pleasurable, charming wine should offer satisfaction to a wide audience.

20% Pinot Noir, 40% Gamay, and 40% Mondeuse come together in this Savoie inspired red blend made my Raj Parr. The grip from the Mondeuse complements the freshness from the Gamay and the Pinot. Bright red and black fruits with hints of earth and herbs.

Presqu'ile's Santa Barbara County Pinot Noir provides a beautiful look into just how well this grape thrives in the region’s soils. Lifted notes of bing cherries, rose hips, dried orange rind, and sandalwood dominate the wine’s earth-driven palate.

We all know Sangiovese and its classic Chianti and Tuscan origins, therefore we may not associate this varietal with California. However, I think this Mediterranean varietal can shine in California. It is naturally adapted to warmer climates and naturally maintains lower pHs making the resulting wine higher in acidty. In my opinion, this leads to a wine that shows best with food and is always something I'm striving to produce. Sourced from Mokelumne River AVA which is located in the greater Lodi area. This vineyard benefits from cooler climatic conditions often influenced by the Pacific Ocean. The Bench Vineyard sits in sandy loam soils and is farmed with biodynamic practices.

This is one of our favorite wines to make. Most folks know Pinot Meunier as a component of champagne. We love it as a still red wine. It's bright and fruity with a touch of minerality and lovely soft tannins. We call it our darling wine, you will too once you taste it. This year's vintage is silky smooth with notes of blood orange,sandelwood, cranberry, raspberry the aromatics are light.

New Zealand native Angela Osborne moved to California in 2006 with a simple dream: to make Grenache. Over the years, she's established herself as one of the few masters of crafting Grenache that's bursting with fruit but still pure, elegant, and highly drinkable. Vinous's 93 point review of the 2019 edition of this multi-vineyard bottling tells you what to expect: "Bright and effusive, the Santa Barbara Grenache is particularly expressive. All the elements are so complementary. Blood orange, mint, spice and star anise lend gorgeous nuance. Bright acids and a spine of tannin make this far more than an entry-level offering."

This wine is 100% Cabernet Sauvignon. Classic cassis, red plum, and black cherry make up the core of dense ripe fruit. Subtle notes of clove, tobacco, cedar, and vanilla add to the complexity. On the palate, silky soft tannins envelop the fruit and the wine finishes incredibly long and lush. Only 32 barrels of

This is Albarño is sourced from a cooler part of California in Santa Barbara County. Albariño is a high-acid grape varietal, great for warm weather and seafood pairings. This is Sommelier and winemaker Raj Parr's latest négociant project. Fruit is sourced from single vineyards for the Brij bottling line.

23% Pinot Gris, 22% Riesling, 21% Pinot Blanc, 20% Muller Thurgau, 14% Muscat Vin de Days Blanc is an Alsatian-style white blend of five organically farmed vineyards from around the Willamette Valley. Each vineyard was picked when the fruit was optimal for the overall blend: some fruit was picked for its aromatics, some for its acid, and some for its fruit characteristics. Harvest aromas of yellow and pink apple, juicy yellow peach and apricot, and exotic floral wildness dominate the nose. The palate reflects the nose with the addition of spicy ginger, lemon oil, and cherry blossom also in play. We enjoy this wine both as an aperitif and as a complement to sushi, oysters, all manner of salads and raw vegetables, as well as soft ripe cheeses and foie gras. It’s a versatile wine for any occasion!

Our finest Chardonnay from the 2020 vintage and one of the greatest Chardonnays we’ve ever bottled, the 2020 Estate typifies the style of the vintage—density and concentration, with high acidity and driving energy. It’s a wine that can age and develop even greater complexity in bottle for a decade. What I love about this wine is the interplay between floral, fresh herb, and fruit characters both aromatically and on the palate. The vines’ low yields this season drive the deep, rich structure so the wine is textural and chewy with powerful fruit extract. The high natural acidity picks up the wine and cuts through all this density, so the flavors echo long and clear. What a magical wine. Intensely fragrant aromas of nectarine, apricot, and citrus with lily, sage, and thyme. Lime and lemongrass flavors drive the palate with vibrant zest. The wine’s texture is deep and enveloping but there’s tremendous energy and lift to the finish which is drenched with wiry mineral

Flat Brim Wines is an urban winery in Portland, Oregon. The philosophy is “Soif, American Style”. Utilizing minimal intervention techniques and working with sustainable vineyards, they produce enjoyably bright wines to share with friends at dinner parties, on rooftops or front porches.

Chardonnay carries a certain amount of baggage for many people, which sucks if it means they miss out on such a beautiful variety. We work with old-vine, Chardonnay that retains downright nervy acidity even through barrel aging in a combination of older French oak and newer Oregon oak. The wine is rich without being blousy, like fresh brioche topped with honeycomb spiked with slivers of preserved lemon.

This is the fourth release from our solera of Chardonnay, Pinot Noir, and Pinot Gris. It is from a small parcel that was once part of the same historic farm as Hiyu. The piece of land is gently rolling and surrounded by orchards on three sides with views of Mount Hood. The current release includes wines from 2015 through 2022. This version is more subtle and refined than past releases while still unlocking hidden aspects of the varietal and destabilizing the status quo. The wine connects to salty and oxidative depths of the variety bypassing pure fruit and overt fatness to explore more subtle densities and aromas.

These rare, near extinct vines produce unique yet fascinating fruit. In turn, the wine made from them is equally beguiling. Some skin contact lends an incandescent, roseate hue, breadth of palate and subtle tannin. Crushed by foot and left to macerate whole cluster for a few days, then pressed and naturally fermented in neutral puncheons and stainless steel followed by all neutral barrique elevage. A veritable highwire act; light on its feet, wildly floral yet savory with a visceral depth. An inebriating blend of summer melon, stone fruit, white tea and wet rock weave with finessed length and elegant palate presence. 13% Alc.

Based in the Yakima Valley, the heart of grape-growing for Washington State, Sage Rat was founded by winekaker Dusty Jenkins only in 2020. Dusty has chosen to work primarily with Itallian grape varieties, finding a kinship with them in the Yakima soils and climate; his portfolio so far includes Pinot Grigio, Dolcetto, Barbera, and Nebbiolo. His Ratto Bianco is an unusual blend of Riesling, Pinot Grigio, and Orange Muscat, fermented together in stainless steel, aged on the lees for four months and bottled unfined and unfiltered; intensely citrusy on the nose and is highly textured on the palate. Only 186 cases made.

The 2022 Salus Chardonnay marries a complexity and refinement uncommon for the region with a dash of richness. Energetic honeysuckle and lemon zest aromatics open the experience. The first sip bursts with brightness and flavors of quince, grilled peach, lemon verbena, and subtle brioche before tastefully transitioning to a long finish of steadfast texture and composed acidity.

Tinto Amorio is having a bit of a moment. Founded by Anish Patel in Los Angeles in 2016, the company has really started to draw attention from those looking for fun and interesting, bright natural wines. Once an investment banker, Anish decided to switch to wine while recovering from a serious car accident and reconsidering his life trajectory. That decision has led, now several years later, to a lineup of really fresh and interesting wines. He and his team use grapes that are farmed organically or biodynamically, they ferment only with indigenous yeasts, and the only additive is a minimal amount of sulfur at bottling. This ‘Monje’ is made from gewürztraminer (95%) from Paso Robles, macerated for a modest seven days, with a little bit of zinfandel (5%) from Mendocino County. After aging in barrels 3-4 months on lees, it was bottled on the full moon. Passionfruit, red grapefruit, and a hint of pine resin open to blood orange on the palate, with a slightly nutty finish. It's an ideal bal

Our 7th release of Vermentino (also known as Rolle in Southern France.) This 8 barrel, 200 case lot was fermented and aged in 50% stainless steel, and 50% neutral barrel for 6 months. Fresh and gulpable, mouthwatering acidity, with weight and texture that belies the low 11.5% alcohol. Organically farmed, no additions save a small amount of sulfur. Lime zest and white grapefruit. Scrumptious with the salty, the spicy & the fried.

The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal.

According to the importer, this red Vermouth is produced with Arneis, Cortese, Trebbiano and Barbera d’Asti grapes with a diverse mix of herbs and spices that soak in the spirit for a minimum of 60 days according to a recipe developed by the Quaglia family in the 1930s. The distillery was founded in 1890 and the current owners purchased it in 1906. Berto's red and white vermouths are described as "standard-bearers of traditionally and artisanally produced sweet vermouth from Piedmont.

La Caliera is the best Moscato d'Asti, produced at Borgo Maragliano. The wine is composed of grapes from the oldest vines of the property, and it is clearly visible in the character's character and generosity of the wine. The aroma is completely irresistible with intense, sweetish tones of shrubs and gooseberries. The taste is deliciously sweet and refreshing bubbly. A spicy wine on the tower level. The wine is especially suitable for accompanying desserts (Moscato d'Asti and good vanilla ice cream are a sure winner), but its freshness and moderate alcohol (about 5%) also make it perfect for aperitif and cozy. The wine is served coolly in champagne glass. Remember to put an extra bottle on the fridge!

Most ratafia was (and still is) made with white juice, muted with marc de Bourgogne. For starters, Didier wanted his ratafia to be red, and muted with the softer, smoother fine de Bourgogne. The goal was to change the perception of ratafia from rustic to elegant, harsh to gentle. Working with some top growers in the Côte de Nuits, Didier takes freshly harvested Pinot Noir and Gamay grapes and puts them in tank, exactly as if he were going to make a red wine. As soon as Didier tastes fermentation on the horizon, he presses off the juice from the skins and then cuts it with one-year-old fine (of his own production, of course), following the traditional ratio of two-thirds grape must, one-third spirit. The spirit kills off the yeast and the ratafia is born. The result is aromas of earth, red Burgundy, and fresh fruit, with only the slightest hint of the fine, which stays in the background and lets the fruit do the talking.

The lovely, warm and bitter scent of plum skin baked in a tart fills the nose with promise. The palate continues this rich plum theme but adds the essential purity of eiswein to it, that acidic thrill of freshness that keeps every nuance of flavor pristine. This wine is pure and sweet but pristine and so measured. Hints of chocolate surround those sultry plum notes that leave an endless echo.

"The H&H Seco Especial (Finest, Dry) allies a nutty, smoky bouquet to a dry, energetic and expansive palette etched with flavors of roasted almond, mandarin orange and dried honey. Excellent as an aperitif, but with many additional possibilities at the table and on the bar. It might be said that the history of Henriques & Henriques is the history of Madeira itself. Legend has it that Infante Dom Henriques planted the island’s first vines in 1425. These vines gave fruit to one of the “first families of Madeira” and in the process sunk deep roots which Henriques’ descendants and successors continue to draw upon in guiding H&H today." - Haus Alpenz

Chinato are commonly made with nebbiolo, but ‘La Ribòta’ is 100% ruché and only 1,000 bottles are produced annually. It is labeled as “Vino Aromatizzo Alla China” since it is not from Barolo and doesn’t follow the same dictates. This enticing fortified wine elixir, first developed by a pharmacist in the 1800’s, is a blend of the winery’s DOCG-level wine with botanicals including china (or quinuina), wormwood, cardamom seed, cinnamon, and orange peel, plus some more secret family recipe ingredients. It is wonderfully

This is the 7th edition of our much-loved Sweet Vermouth, made with infusions of our own home-grown blood oranges, sour cherries, wormwood and cardoons, along with coriander seed, chinchona bark and blessed thistle. The result is a highly complex, aromatic vermouth that makes a great cocktail, but our favorite way to enjoy it is as a spritzer with a twist, or “neat" as an aperitif or with dessert.

Mommenpop Ruby Grapefruit is light, barely-bitter, and prickling with notes of fresh grapefruit rind and cherry blossom. You drink it feeling like the day is just endless. Refreshing on its own and doubly refreshing in a spritz, we love Ruby Grapefruit poolside, at the beach, or on a picnic blanket in the park. An approachable, easy-drinking aperitif.

This is a special fortified wine, in limited availability, most sought after and produced as one of the finest styled wines, rarely known. It is from Portugal, and every drop expresses the passions and love of the land which went into making it. Like the 1996, this 1998 is terrific, somewhere between a 20 year Tawny Port and a zesty Verdelho Madeira in style. It's richer and nuttier than the '96, with more notes of chocolate, caramel and toasted nuts, but still has energy from dark cherry fruit and citric acidity to drive through a long, flowing, finish. Unique and completely delicious.

A sweet and aromatic dessert wine made by a family of Sauvignon Blanc specialists in South Styria. Culled by hand from steep hillside vineyards, this is aromatic, with lively acidity, and creamy floral notes. Pair with pear dumplings glazed in honey.

Daniel and Tristan make this Aperitivo Bitter entirely by hand in Franz Weninger's cellar. We also learned about this exciting product from Franz. The basis is the bergamot, which is processed together with cedro, vanilla beans, chamomile blossoms and a few secret ingredients. A Pinot Blanc from the Tinnhoff winery serves as the flavor carrier for the Bitter Bianco. Super Cattivo only produces once a year, when the citrus fruits are ripe, so the guys manage to produce an ingenious drink with purely vegetable ingredients. The Bianco is very floral, cool, ethereal, and fresh, it is the lighter, summery version of the two aperitivos. You can use the bitter for drinks, or drink it pure on ice, with soda, tonic water or sparkling wine.

World’s 1st & only vermouth made with 100% Getariako Txakoli Wine from Hondarrabi Zuri. Uniquely Basque, Universally Delicious.

Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink.

Crisp and salty like a refreshing dip in the Mediterranean. Our signature bitter Aperitivo, spritzed with fresh lime and a dash of sea salt. One-way ticket to Barcelona. Because a real drink is made of real ingredients, powerful enough to bring out the best version of you. Crack it open, turn on the music, taste the bite, enjoy the night.

Introducing Berry: our newest Apéritif, and our first foray into non-bitter drinks. Bold, juicy, and tantalizingly tart, it moves with you through the night. Nothing to buzz you or to make you snooze. Spritz it for a dry, sparkling spritz with your favorite food, or pour over ice for a sweet nightcap.

Build your own cheese board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Lemon Almond & Hazelnuts, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 people. 
Three cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 20-30 people. 
Five cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 15-25 people
. Three sliced charcuterie (1/2lb each) with house marinated olives & cornichons

From Slow Dough Bakery

A crisp exterior with a gooey custard flavored with vanilla and dark rum. Baked in a copper mold lined with beeswax and clarified butter.

Now available throughout the week! Traditional Portuguese Caramelized sweet egg tartlet

Shortbread tart shell with lime frangipane and luxardo lime cherry jam. Garnished with limon omani ganache montee, more jam, and grated lime zest

Caramelized, crustless basque cheesecake, bitter orange marmalade

Tuesday: Spicy Spreadable Salami, Giardinera, Baby Arugula, on Demi Baguette Wednesday: Wildcard Wednesday?! Thursday: CLOSED! HAPPY 4TH OF JULY! Friday: MCW Club! Turkey Breast, Swiss, Bacon Aioli, Shredded Iceberg, Tomato, Pickled Red Onion, on Pretzel Bun Saturday: Texas Wagyu Pastrami, Provolone, Italian Style Fennel, Chili, & Caper Slaw, Salsa Verde Aioli, on Ciabatta. Sunday: Jambon Beurre

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

4 oz jar – house made crème fraîche

Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Tart cranberries, a smidge of raw wildflower honey, and a medley of organic seeds with the savory undertone of Herbs de Provence.

Olive & Za'atar Crisps achieve a perfect balance - nutty almonds and sesame seeds mingle with rich olives and a warm Za'atar spice medley. There’s earthy buckwheat mellowed with a touch of honey. Perfect for dipping in your favorite hummus or try topping with whipped feta and smoked fish.

These lightly sweet, classic tea biscuits are unlike any you’ve tasted. A fourth generation family recipe, our original Oatcakes are crisp and buttery with layers of toasted oats and a hint of salt. Enjoy Oatcakes on their own or pair them with your favorite jam, nut butter, or virtually any cheese—from blue to brie.

A delicate balance of sweet and savory in each bite. Our Almond biscuits bring together the natural sweetness of roasted almonds and a dash of aromatic cardamom. This unique combination of crunchy layers provides a terrific base for a dollop of marmalade or a bite of chocolate, mild cheddar or a creamy blue cheese.

The dreamy scent and exquisite flavor of the Seville Orange will sweep you up into the magic of the South of Spain in the springtime. Light hints of citrus for a very original taste. Want to know a secret? Pair the orange torta with a nice brie!

This local honey has a more nuanced taste than its amber color suggests. Soft and well-balanced with warm, fresh tasting notes.

We take local Meyer lemons (sliced, zested and dehydrated), elderflowers and steep them in local honey for several months. The citrus zing pairs well with the flowery finish - it comes off like an alcohol-free St. Germain Lemon Drop.

From Girl Meets Dirt in Eastsound, WA, meet Hot Damn Pepper Jam! This is not your usual pepper jelly. They balance out that spiciness with lots of local fruit and a bit of punchy organic vinegar (made from WA apples) for balance. The quince and apple also add body to the set allowing them to stay committed to their ‘no pectin’ policy. It’s legit hot (yes!). It’s legit amazing. And it’s all natural.

Crafted with Bartlett pears from heirloom orchards and reduced down with organic aged balsamic vinegar into a balanced and nuanced pear jam.

Fig & Balsamic Vinegar confit is a perfect addition to any appetizer plate. You can see and taste the high quality ingredients, as you spread this confit on a cracker. Enjoy this confit on a sandwich or a cracker with goats cheese or parmesean for a rich treat.

This gourmet preparation of a mixture of fruits responding to the sweet name of "Coeur d'amour" will melt all lovers of jam. This recipe is a perfect balance between the sweetness of orchard fruits (peach and apricot), the acidity of exotic fruits (mango, passion fruit) and the refined flavors of Champagne. A highly tasty alloy for a gourmet moment!

Ruby-red Cara Cara and tart Hibiscus tea for a tropical berry-citrus savory sensation.

Citrusy and bright with a floral finish, this essential tea time marmalade would make Earl Grey blush.

Made with traditional techniques, this rustic and hearty grain, old fashioned mustard has a mild and smooth flavor with just a little spice. Beautiful as a cream sauce over white fish, or spread on grilled meats, the all natural ingredients in this mustard will enhance any dish it is added too. This mustard is also great as a dipping sauce or mixed with a little vinegar to create a not to spicy salad dressing.

Savor the Essence of the French Riviera with Bornibus Herbes de Provence Mustard, a condiment that encapsulates the sun-drenched flavors of the South of France. Perfect for grilling, this mustard adds a bouquet of aromas to your dishes.

Our canned sardines are an exclusive product due to its originality and exceptional quality. The sardine is fished artisanally, selected one-by-one and prepared by hand. We use exclusively fresh fish that is steamed according to the traditional pre-cooked method.

Few things pair as perfectly with sardines than olive oil, and one of those things is tomato sauce. Its meaty body and natural acidity land a flawless counterpunch to the fishes' natural fats and if you’ve never tried it, we promise this offering will make you a believer.

Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets.

Smoked in small batches over a mix of beech, maple, and birch wood, hand-packed, and canned by fifth-generation family-run cannery on the central coast of Washington.

Fly By Jing is the first premium Chinese food company that brings thoughtfully crafted pantry staples to the modern kitchen. Developed by Jing Gao, a chef, entrepreneur and renowned expert on Chinese cuisine, the Los Angeles-based company is on a mission to bring uncensored Chinese flavors to the table.

Salfiore di Romagna sea salt blended with seasonal herbs and spices from our own Goodthyme Farm!

A little bit nutty and a little bit sweet, Táche is a vegan plant-based milk made with real pistachios. Made without any added oils, this pistachio milk is light on calories and carbs, yet, big on flavor.

Introducing Olympia Provisions Dog Treats! These protein-packed meaty sausages are made of 100% pure pork. Not only are these treats addressing sustainability in our food systems, they are both delicious and nutritious for your dog!

Slip into a Chill Country state-of-mind with our perfectly balanced hybrid rosin gummies. Organically grown and rosin pressed in the Hill Country using select hybrid strains. Made with all organic ingredients, and flavored with real organic peaches.

Slip into a Chill Country state-of-mind with our perfectly mellow indica rosin gummies. Organically grown and rosin pressed in the Hill Country using select indica strains. Made with all organic ingredients, and flavored with real organic prickly pears.

Slip into a Chill Country state-of-mind with our perfectly balanced sativa rosin gummies. Organically grown and rosin pressed in the Hill Country using select sativa strains. Made with all organic ingredients, and flavored with real organic agave and lime.

Elegantly serve cheese, hors d'oeuvres, appetizers, and desserts atop this sophisticated Acopa marble and acacia wood 11 1/2" x 6" serving board! This serving board is designed with the perfect balance of white marble and acacia wood. The cool marble makes it ideal for serving cheeses and fruits, while the natural acacia wood center and handle ensure it will work well in both upscale and rustic settings.

Ask about what colors we have available!

bergamot, cassis, anise, coriander, daffodil & tonka. Inspired by the vibrant June's All Day cafe and wine bar of Austin, Texas, the candle recalls memories of late nights spent at cafes in Le Marais district of Paris and eclectic evenings in Austin's famous South Congress Avenue. It is the embodiment of ease and sophistication. Coconut and beeswax blend with braided cotton wick, in glossy black glass tumbler. Comes in embossed matte pink carton. 8.5 ounces (240g). 3.4 inches (8.6cm) tall.

Fresh Mozzarella made with grass fed Jersey Cow's milk from Lira Rossa in Moulton Texas.

The Liuzzi family has been making cheese for over five generations, starting in 1826 in the Puglia region of Italy. Brothers Lino and Nicola Liuzzi established Liuzzi Cheese in North Haven, CT where their business has grown over the last three decades. Their burrata is fresh and light and filled with Stracciatella cream. Enjoy on its own, or with a sprinkle of Pope's salt and olive oil!

Named after Capriole Farms first dairy goat, Tea Rose is a fresh goat cheese dusted with fennel pollen, herbs, and aromatic flower petals. Like a fresh breath of spring, Tea Rose is floral and herbaceous and wonderfully creamy. Pair with floral white wines or flowery teas!

Feta-inspired water buffalo milk cheese marinated in Texas olive oil and Sicilian spices.

Owners Sandy & Julie Cameron milk their heard of sheep and goats year round to produce their specialty cheeses. By the afternoon, the morning milk has been turned into cheese, cubed and bathed in premium olive oil alongside fresh herbs, garlic, and spices. This cheese is ultra fresh and super addicting!

C'Mon Berto!, is the newest creation from Lira Rossa Creamery in Moulton, TX. Cheesemaker Andrea Cudin lovingly named this cheese after his Uncle Berto and uses fresh grass-fed Jersey cow's milk to make this camembert style. The rind is beautifully bloomy and thin with a rich buttery paste that exudes notes of grass and fresh cream.

The Screamer from Ueli Moser is a classic triple crème cow’s milk cheese with at least 75% fat, one of the very few of this style made in Switzerland. It stands out for its less fluffy and more compact texture, as well as its cheesy flavor instead of overpowering salt and cream that is so commonly found in this style of cheese. Think butter, but better.

The first cheese from Hudson Valley creamery Four Fat Fowl, St. Stephen is a beautiful hand-crafted triple cream that bursts with buttery and milky overtones. Made with jersey cow's milk and fresh jersey cream, this cheese has a smooth, silky interior and soft bloomy rind. Pair with a glass of bubbles!

Blakesville Creamery is a farmstead creamery located in Port Washington, Wisconsin specializing in quality goat milk and sustainable farming practices. Shabby Shoes is the newest cheese in the line-up! Made with pasteurized goat's milk, Shabby Shoes is inspired by the soft goat cheeses found in the Loir Valley. The beautiful geotrichum rind gives way to a fluffy interior with a texture like cheesecake. The flavor is super clean with notes of lemon and herbs.

Piper's Pyramide is a soft ripened goat cheese from the Capriole farm in Indiana. Named for the founder's red-haired granddaughter, Piper is bright and refreshing with a slightly spicy and smoky edge. The curds are carefully hand-ladled into individual molds giving Piper a cloud-like texture that gets buttery with age. Laced with just a touch of smoked paprika, Piper's Pyramide is the perfect cheese board cheese!

Ossau Iraty is a wonderfully delicious sheep's milk cheese produced in a specific area of the French Pyrenées. It gets it's name from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenées. The texture is smooth and dense yet supple with a beautiful natural rind. With sweet flavors of earth, nuts, grass, and cellar, Ossau Iraty is sure to be a crowd pleaser!

Garrotxa is a traditional goat's milk cheese produced in the Garrotxa area of Cataluna in Northern Spain. It was almost extinct when some young cheesemakers revived it in 1981. It’s a semi-firm cheese aged for 75 days. The full-bodied cheese is rich in flavour with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a woody aroma. The flavour is reminiscent of damp earth underlined by slightly nutty & herbal essences. Its milky, delicate taste is not at all typical of a goat’s cheese.

Washed-rind cheeses are a rare find in Spain, and Patacabra is definitely a standout! Made with goat's milk and aged for two months Patacabra is fruity, and gently pungent with notes of crème fraiche and lemon. As the cheese ages the flavors become more robust with a satisfying tangy finish.

Named after the trade winds that blow through the island of Fuerteventura. Alisios is 70% cows milk and 30% goats milk. The rind is rubbed with sweet pimenton from Murcia. Aged for 90 days with a smooth dense paste with toasted notes and a pleasant zing from the goats milk.

Made in La Rioja, Spain's famous wine country, comes Oveja Anejo, an aged sheep's milk cheese. Made from the milk of one specially chosen herd, Oveja Anejo is aged fore 12 months and rubbed with olive oil to help develop its lovely natural rind. Slightly crumbly in texture, the paste has a full, intense, nutty flavor with deeply savory aromas.

Point Reyes Farmstead Cheese Company was founded in 2000. The family owned and operated dairy is known for producing the freshest and highest quality milk from their herd of over 500 cows. Toma is a semi-firm cow's milk cheese that is aged for 90 days. This cheese is creamy in texture with buttery notes and a grassy tang finish. Perfect for any time and any table!

An American original, Red Rock is a unique cheddar blue style from Roelli Cheese Haus in Wisconsin. This beautiful naturally bloomy rinded cheddar cheese has a slight blue vein and rich, dense paste. Richly colored with annotto and cave aged for at least 60 days, Red Rock is mild and earthy and looks stunning on a cheese plate. Even blue haters will love it!

Pitchfork Cheddar is made by brothers Todd and Maugan Trethowan who also make Gorwydd Caerphilly in Somerset, England. This cheddar is as traditional as it gets. Made using only organic, raw cow's milk and clothbound with lard, Pitchfork Cheddar is full-bodied with a dense, creamy texture and an acidic, juicy bite.

Silvio Schöpfer and his family have been making Emmentaler in the quiet hamlet of Werthenstein, Switzerland for over 100 years. Besides their delicious Emmentaler, the family loves to develop new cheeses using the pristine mountain milk that is delivered daily from 9 surrounding dairy farmers. Rockflower is an Alpine style cheese that is aged for about 4 months and is made with fresh raw milk from happy cow's that graze on lush flower meadows near by. This semi-firm cheese is balanced yet complex with notes of cooked cream and pine nuts.

Named after a philanthropic dairy farmer who built the Greensboro library in 1900, Alpha Tolman is an Appenzeller style cheese with notes of caramelized onions, butter, fruit, and nuts.

Made by Sergio, the famed producer of Sottocenere, Barricato al Pepe is a pasteurized cow's milk cheese coated in black pepper. After an initial 90 days of aging, he buries the wheels in black pepper and places them in wine barrels to finish maturing for another six months. The black peppercorns add a lively kick without overwhelming the buttery paste. Wine residue from the barrels contributes a hint of fruit, giving the cheese a full, round flavor.

Truffle Gouda is a farmstead raw-milk Gouda with shavings of black Italian truffles. The cheesemaker uses the same base recipe as "Boerenkaas" or raw milk Farmer cheese, then after the curd is cut and just prior to pressing and shaping the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd. The texture is semi-soft and super creamy, flavors of cream, walnuts, and earth balance the aromatic notes of the truffle.

Jan and Roos van Schie produce this traditional Boerenkaas or Farmhouse style cheese on a lake island known as Zwanburgerpolder in the south of Holland. The farm was built in the 1700's and is home to a herd of Montbeliarde and Red Friesian cow's that graze on the island pastures throughout the year. Wilde Weide, which translates to 'Wild Meadow' is made in small quantities a few times per week throughout the year. Aged for 15 months, Wilde Weide has a firm straw yellow paste with a few well-shaped eyes and nice crystallization with flavors of hazelnut, butter, and bourbon.

At Bertinelli farms, 20 forms of Parmigiano-Reggiano are produced 365 days a year. Founded in 1895, this historic company focuses on the high quality of the milk to make the best Parmigiano-Reggiano possible. Aged for 24 months, this cheese is everything you want in a parm, nutty, crunchy, savory, and sweet. MCW is one of only 5 retailers of this Parmigiano-Reggiano in the country!

Pecorino Romano is one of Italy's oldest cheeses and is a staple in Italian cooking. Pecorino simply means "sheep" in Italian and although protected by the European Union, the name Pecorino is more of a description rather than a brand. This particular Pecorino is small production and made with raw sheep's milk from the Roman countryside. Aged a minimum of 10 months, production for Pietro Punturi Pecorino is very limited and done in the traditional way by hand. This cheese is robust, salty, and sharp yet incredibly well-rounded in flavor. The texture is firm, dry, and crumbly making it the perfect cooking or finishing cheese. But you also wont be able to stop snacking on it!

Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

Our version of 'Nduja. A melange of salami and prosciutto ground together with butter and Calabrian chiles.

Beef eye round made with an aromatic, Italian wet brine then air dried for up to sixty days.

Salchichón is a dry-cured sausage similar to Italian salami. Coarsely chopped Ibérico pork meat is mixed with pork fat and spices to create a deeply savory, satisfying treat where the flavor of the pork really shines.

This iconic treat is a "go-anywhere", "pair with everything", "everybody’s favorite" kinda sausage. Our take on the classic American summer sausage is tangy and mildly spiced with mustard and garlic, wax dipped, and completely delicious.

This salami is crafted with high-quality pork, chili peppers, and a unique blend of traditional spices, honoring the culinary heritage of Calabria - a region in Italy renowned for its piquant and delicious flavors.

Made with high-quality pork and flavored with brandied cherries, allspice, orange peel, and red wine.

Traditional French salami flavored with garlic & black pepper.

Chorizo Espanol - Spanish style chorizo with a smoky heat. Made with Spanish Pimeton and white wine.

Tuscan Style Salami - Classic Italian hard salami with red wine and toasted wild Calabrian fennel seeds.

This traditionally Italian cured meat is made up of two half pork loins wrapped in a defatted belly. It is first cooked in a steam oven, and then roasted in a dry oven with aromatic herbs that give it characteristic fragrant and aromatic scent.

This typical product of the Italian tradition has been produced by Levoni for over 100 years with an exclusive recipe, developed over time. Made from selected pork cuts, Mortadella with Pistachio Nuts is filling, mouth-watering, flavorful, and particularly fragrant.