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

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.

100% Zweigelt.\r\n\r\nHager 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.

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.

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

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.

100% Pinot Noir.\r\n\r\nSMELL: Ripe melon and summer strawberries with a hint of fresh sage\r\n\r\nTASTE: 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. \r\n\r\nPAIR: 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.

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!\r\n\r\nDeep garnet-purple colored, the 2019 Cabernet Sauvignon Le Pich pops with vibrant notes of crushed blueberries, kirsch

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

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.

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

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. \r\n\r\nSuch a beautiful texture, very clean and approachable, very soft tannins... the perfect easy going orange wines for novices and connoisseurs alike. \r\n\r\nMade by MC Stander, a newcomer to the Swartland wine scene who leases vines he farms organically as well as sourcing fr

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 wh

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)!

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.

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

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

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.\r\n\r\nThe 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 maturati

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.

60% chardonnay, 30% pinot noir, 10% pinot meunier\r\n\r\nFresh 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. \r\n\r\nThis 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.

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\r\n\r\nFruit 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 muc

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 v

100% Pinot Noir.\r\n\r\nSMELL: Ripe melon and summer strawberries with a hint of fresh sage\r\n\r\nTASTE: 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. \r\n\r\nPAIR: 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. \r\n\r\nThe 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

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

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

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.\r\n\r\nAged for 10 months in 228L oak barrels or 3000L foudre

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.

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.\r\n\r\n\r\n\r\nThis is a great dry sparkling wine to have on hand for servin

Grape: Palomino/Chardonnay (skin-contact)\r\n\r\nOrganic/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

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.\r\n\r\nThe Franciacorta Millesimato (vintage) is kept on the lees for at least 60 months before being degorg

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.\r\n\r\nSparkling 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 p

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.\r\n\r\nWhole 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 shipme

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.\r\n\r\nBlend: 80% Pinot Blanc, 20% Pinot Auxerrois\r\n\r\nIdeal aperi

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.

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)!

100% Pinot Noir.\r\nChristian’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!\r\n\r\nPersonality: 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.

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. \r\n\r\nMechtild 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 h

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.

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

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

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.

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.\r\n\r\nManuel 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 m

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.

62% Merlot, 35% Cabernet Franc, 3% Cabernet Sauvignon\r\nThe 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 i

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.

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.

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.\r\nIn all circumstances it will accompany Burgundian cooking, but it can also surprise when paired with an inventive cuisine, such as a scent

“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.

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. \r\n\r\nSince the XVII century, located in the village of Thouarce in Anjou, the Vaillant family has

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.\r\n\r\nMarked by cassis and blackberries this Cabernet Franc has superb concentration. The palate is dense, with fat fruit, a b

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 d

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.\r\n\r\nThis rich, meaty red captures the essence of the Southern Rhône Valley, with layers of red an

55% Grenache, 45% Syrah.\r\nLa 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.

Varieties: 50% Grenache Noir, the rest is Carignan, Mourvedre, Syrah\r\n\r\nTasting 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 w

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 Cors

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 ro

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

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 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.

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.\r\n\r\nIn 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.\r\n\r\nFrom biodynamically-grown grapes and treated to zero preservatives, zero additions,

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.\r\n\r\nOne part of the winemaking journey that is especially important at Chateau des Rontets is the extended lees ageing.

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.\r\n\r\nChitry-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 s

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.\r\n\r\nSince 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, wit

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\r\n\r\nAging: 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.

Jacquère, Altesse\r\nA 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.\r\n\r\nTropical 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

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.

50% Grenache Gris, 35% Grenache Blanc, 15% Carignan Gris\r\nWhile 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

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 wh

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.

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.

Grape: Albillo Mayor\r\nFrom: Castilla y León, Spain\r\nTasting Notes: cooked apple, cardamom, autumn\r\n\r\nEmerging 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.\r\n\r\nLovamor is produced from 60-120 year old Albillo Mayor vines in the Ribera del

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.\r\n\r\nA 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 pala

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

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 bottli

70% Tempranillo, 20% Garnacho, and 5% each Graciano and Mazuelo.\r\n\r\nLópez 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 singl

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!\r\n\r\nLeather, raspberries, and blackberries

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.

100% Carricante.\r\nThe 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.\r\n\r\nIt 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.

Friulano, Sauvignon Blanc, Malvasia, Chardonnay.\r\n\r\nThe white wines are obtained from classic Collio varieties, traditionally vinified and aged in barriques, which are crucial to obtain elegant, deep and persistent wines.\r\n\r\nBlend 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 hug

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.

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 packe

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.

80% Nebbiolo, 10% Vespolina, 10% Croatina\r\n\r\nEnticing 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\r\nemphasise the alluring softness and rich, flattering fruit flavours that resonate\r\nwithout the dominance of oak and tannin. The nose is wonderfully fragrant with\r\nred berries, spice and herbs whilst the rich and vibrant palate offers hints of\r\nblack cherry and mineral with a warm, opulent and very long finish.

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 regio

80% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot\r\nSaffredi 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.\r\n\r\nThe name Borgogno one of the oldest facilities in Piedmont. It all began in 1761 when Bartolomeo Borgogno established the cellar. Following a manua

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 comple

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 fru

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\r\n\r\nThis 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

Don Tommaso Chianti Classico, “Gran Selezione” starting from 2010, shows the natural potential of a blend of Sangiovese and Merlot.\r\n\r\nIt 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\r\nAging: 12 months French oak (500 lt.), 3 months in the bottle\r\n\r\nThis 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. \r\n\r\nGazing 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 frui

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.\r\n\r\nThe 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 maturati

55% Pinot Gris, 40% Pinot Blanc & 5% Aligoté\r\nAt 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

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 mo

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.

100% Pinot Noir.\r\nExhibiting 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).\r\n\r\nComing 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 Sylvai

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!

50% Grenache Gris, 35% Grenache Blanc, 15% Carignan Gris\r\nWhile 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

100+ year old vine Listan Negro!\r\n\r\ndarker 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 ta

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\r\n\r\nNotes 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.\r\n\r\nTry 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.\r\n\r\nTastes like: Strawberry, sea salt, sage, bell pepper.\r\n\r\nHow to drink: Chilled alongside a caprese salad, margherita pizza, or any other d

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

100% Zweigelt.\r\n\r\nHager 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.

Aleatico, Sangiovese, Merlot and Procanico.\r\nLe 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 eve

Region: North Carolina\r\nGrape: Jacquez, Cabernet Franc\r\nFarming: organic, biodynamic\r\nHarvest: by hand\r\nWinemaking: 6 year old house solera\r\nAging: solera\r\nFining: none\r\nFiltration: none\r\nAdded 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. \r\n\r\nPours into the glass a bright coral pink color. Wonderful aromatics of ra

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 coincident

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

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.\r\n\r\nPale 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\r\naftertaste is accompanied by a slow fruitiness and umami flavor along with the acidity.

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. \r\n\r\nSuch a beautiful texture, very clean and approachable, very soft tannins... the perfect easy going orange wines for novices and connoisseurs alike. \r\n\r\nMade by MC Stander, a newcomer to the Swartland wine scene who leases vines he farms organically as well as sourcing fr

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,

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.

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.

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.\r\n\r\nThe 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

Trousseau Noir/Cabernet Pfeffer/Valdiguié/Gamay/Poulsard\r\nEmerging 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 peppercor

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!\r\n\r\nDeep garnet-purple colored, the 2019 Cabernet Sauvignon Le Pich pops with vibrant notes of crushed blueberries, kirsch

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.\r\n\r\nSixteen 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. Dri

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\r\n\r\nAttune 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.

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.

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, min

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

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.

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.\r\n\r\nA veritable highwire act; light on its feet, wildly floral yet savory with a visceral depth. An

The flagship white wine blend sourced from small vineyards around the Napa Valley. The three grape varietals, Tocai Friulano, Ribolla Gialla and Chardonnay, are harvested separately, and fermented independently in French Oak and stainless steel tanks until blending six weeks before bottling. The Tocai and Ribolla build the aroma and flavor profile of the wine, while the Chardonnay adds to the wine’s structure. The wine is fresh and subtle and fulfills the promise set forth years ago to bottle me

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 an

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.

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 cr

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.\r\n\r\nAs soon as Didier tastes fermentat

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.\r\n\r\nIt 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 fa

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 ingredien

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.\r\n\r\nThe 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

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 pur

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.

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 12-16 People. \r\nThree 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

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 4-6 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 8-10 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 15-20 People

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

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.

A famed artisan French butter, from the milk of cows of the small village of Poitiers and La Rochelle. Known as one -if not the best- of the best butters in France, Echire butter is served in the finest dining establishments (which is why the French covet this butter and keep 85% of the production within France). This sophisticated butter has AOC designation which protects its origins and methods of production (just like fine wine) and is produced mostly by hand. Its light texture that comes fro

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.

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.

Jasmine-infused honey is a delectable and aromatic treat that combines the natural sweetness of honey with the delicate and floral flavor of jasmine. Jasmine is a fragrant flower that is often used in perfumes and teas, and its delicate aroma and flavor make it a popular ingredient in culinary creations.

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.

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 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.

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!

Pure Luck Dairy in Dripping Springs was founded in 1995 by Sara Bolton. Her daughter Amelia now runs all of the cheese-plant operations and manages their herd of 100 Nubian and Alpine goats. Silver Lining is a fresh chèvre that is pressed in vegetable ash giving it a beautiful blue-grey color and earthy flavor. Silver Lining is ultra fresh and super creamy with floral and citrusy notes.

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

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.

Sweet Grass Dairy in Georgia was one of the first American dairies to adopt rotational grazing. This means the herd is shuffled around to fresh parcels of pasture after each milking to ensure fresh green grass for grazing. The difference in milk quality, richness, and aroma is astounding. Green Hill is their Camembert style, aged for 3-5 weeks this soft-ripened cheese develops a thin white rind and a golden yellow sliky interior. You can truly taste the fresh grass!

From the great wine region of Piedmont comes La Tur, a dense, luscious blend of pasteurized cow, goat, and sheep's milk. The thin bloomy rind gives way to a moist, cake-like texture that melts in your mouth. Notes of sweet cream, and butter are balanced by tangy acidity. Pair with a sparkling Moscato d'Asti and sour cherry preserves!

Willoughby is the creation of Ploughgate Creamery's Marisa Mauro. Sadly the creamery had so stop production after a fire in 2011, but with Marisa's blessing Jasper Hill Creamery continues to make this pudgy little washed rind! Willoughby is buttery and succulent with aromas of roasted beef and onions and notes of ripe-peach and herbs.

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!

Arzúa-Ulloa is one of Galicia's trademark cheeses and shares a close resemblance to the well known Tetilla. This DOP protected cheese is referred to as queixo do pays, or "cheese from the land" and is made with milk collected from cows that graze on lush green pastures. Aged for only a couple of weeks, Arzúa-Ulloa retains much of the acidic and buttery flavors from the fresh milk giving the cheese a pleasing tang and satisfying complexity.

Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300's. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk at their farm in Cologno al Serio outside of Bergamo. We are lucky enough to carry their Quadrello di Bufala. A washed-rind buffalo milk cheese made in the style of Taleggio, it has a rind that ranges from pale pinkish red to oatmeal colored and drier. In both instances the rind protects

Carmody is a small tomme style cheese made with 100% Jersey cow's milk. Named for a road that winds through the coastal hills of California, Carmody has a semi-firm texture with a mild buttery flavor. Melt in a grilled cheese or pair with a crisp Pinot Grigio.

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 milk

Manchego takes it's name from the Manchega sheep this cheese is made from. It hails from the homeland of Don Quixote- La Mancha, Spain. One of the friendliest and most recognizable cheeses on the market, the 1-year aged version has developed notes of buttery, toasted nuts and a subtle brightness. Classic crowd pleaser!

Urepel, pronounced OO-reh-PEHL, is a semi-firm sheep's milk cheese inspired by the French classic, Ossau-Iraty. This delicious aged sheep's milk cheese is made in the French Basque Country and is aged for 6 months. Urepel is seasonal and has limited production with only 2000 cases produced each year. A beautiful tan colored rind and semi-firm texture, this cheese is complex and pleasing with notes of fresh grass and toasted nuts.

Water Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300's. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk at their farm in Cologno al Serio outside of Bergamo. Campì Fennel is made with 100% buffalo milk and is studded with fennel seeds. This cheese is rich and creamy, with notes of sweet cream balanced by savory flavors of fennel. Campì Fennel is inspired by the caciottas typically mad

Barista is the newest cheese from Kaasaffineurs Van Tricht in Belgium. This pasteurized cow's milk cheese has a thin line of coffee running through the center of the paste giving it the look of the French classic Morbier. The texture is silky smooth and creamy with notes of roasted coffee, toasted nuts, and charred baguette.

Gutshöfer Honey & Thyme is a goat's milk tomme style from The Netherlands. Goat cheese and honey are the perfect combination in this cheese creating a pleasant sweetness and herbaceous finish. Aged for 1 month, Gutshöfer Honey & Thyme has a pale white paste mottled with flowering thyme and a melt in your mouth texture.

From Cheesemaker Albert Kraus, Alex is named for the German rail line that connects the Alpine region of the Allgau where the cheese is produced, to the more urban area surrounding Munich. Made exclusively with milk from Brown Swiss Cows, Alex is aged for 7 months and washed with a special blend of hand-picked herbs and an Elder Flower cordial. The wash adds a fruity acidity with notes of melon and dried fruit.

4 Alarm Cheddar is a unique cheddar made with ghost, chili, chipotle, and jalapeño peppers. This combination creates layers of flavor that offer a sneaky yet medium burn leaving you with a pleasurable flavor that allows you to get more than just heat. 

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.

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.

Made in the provinces of Ragusa and Siracusa, Ragusano is one of the oldest cheeses in Sicily with evidence dating back as early as 1500. A firm cheese from the Pasta Filata, or stretched curd family, Ragusano is made with whole raw milk from the Modicana breed of cow. This hefty rectangular cheese has cord marks from where it has been hung from the ceiling to age. During this process the cheese is turned every 10, 30, and 60 minutes for 6-8 hours to create the shape. Ragusano is then aged for 7

OG Kristal, also known as Old Groendal, is an award winning aged Belgian Gouda style. Produced in the region of Roeselare, aged for at least 18 months. OG Kristal has a full bodied caramelized flavor with a dense texture and lovely crystallization.

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!

This unique blue cheese is made with cow's milk then pierced and bathed in Fior d'Arancio, a sweet wine made with Moscato grapes. The cheese soaks in the wine for 30 days and then is left to finish aging on wooden planks. This creamy blue develops aromas of stone fruit, honey, and orange blossom.

Oregon Blue is Rogue Creamery's classic, signature blue cheese. First created in 1954, it was a cave-aged Roquefort-style blue cheese. This blue is approachable and fruity, with a moderate "blue" flavor and int of sweet forest honey. The texture is rich and creamy with a savory-sweet finish.

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 s

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!

Renowned chef Cesare Casella presents his Prosciutto Speciale, an exceptional slow-cured ham made from heritage breed pigs here in the U.S. As a child in Tuscany, he became well versed in the ways of the norcini, the traveling butchers who went from house to house preparing, seasoning, and aging meat. Since then, he has had a successful career in New York City as a chef, author, and educator. Drawing inspiration from his experience, he decided to focus his efforts on premium artisanal ham. He us

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.

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.