This wine is hand-harvested and grown organically and bio-dynamically. Luscious blue fruit and spice on the nose, with hints of herb and pepper. The wine feels medium to full-bodied on the palate, with big ripe fruit, balanced acidity and a chalky, mineral edge. Pair this with pork tacos, hearty tomato-based pastas or Thanksgiving dinner.

All the fruit in this wine was raised in gravelly soil, which produces a softer expression. Half of the wine is made using saignée method with the other half directly pressed. Nice bouquet of red fruit, flowers, and herbs. Flavors of citrus and strawberry on the palate. Fresh and crisp mouthfeel with good acidity and length. Pair with oysters, shellfish, and fresh fish!

Loredan Gasparini's Asolo Prosecco Superiore is grown on mineral soils that give the wine structure. This wine uses wild yeasts, providing a beautiful range of flavours; elderflower and peaches are supported by a lovely, soft mousse.

At its core is cherry, and red apple with hints of spice a touch of bramble. In the mouth it bursts with juicy fruit, balanced by 25% new oak. And moderate acidity. It is long, rich and well balanced. After an average of 25 days on the skins, the wine was pressed off, settled briefly and then racked to French Burgundy barrels for 10 months of aging before selection.

2017 echoes 1993…big shoes to fill indeed! But we might have found another vintage with the same exciting traits of that epic year…loads of acid, beautiful ripeness and lower alcohols that came to define ultimate drinkability without sacrifice.
Blend of Tuckwilla Vineyard (19%) Four Winds Vineyard (37%) La Colina Vineyard (27%) Oracle Vineyard (17%). All vineyards dry farmed.

The soil in each is Terres Blanches is marneaux lime/clay. Part of the parcel in Reigny is very old vines (over 60 years). There is no fining and only one light filtration over white clay. The 2018 is a brilliant combination of ripe, fresh flavors with perfect balancing acidity, salinity and a long finish.

“A PERFECT VINTAGE OF THE BEST WINE VALUE IN THE ENTIRE DAMN WORLD, any color, any grape, any country, any price-point. This year for the first time it also contains fruit from a new acquisition, a hectare in the (Niederhäuser) Klamm.
” Terry Theise

Named in 2009 by Wine & Spirits Magazine “the best Austrian winemaker of the last 25 years,” Willi Bründlmayer farms 75 hectares of grüner veltliner, riesling, st. laurent, zweigelt and Burgundian varieties from an impressive collection of grand cru vineyards.

An off-dry Riesling wine, typical of this producer. Wonderfully fresh and well defined, with a tingling minerality. Sophisticated with notes of delicious white peaches and ripe apples, but also a great balance of freshness and juiciness. A delicious wine for every day with moderate alcohol and very pleasant acidity.

Purple/black in colour, it proffers a nose of pain grille, graphite, earth notes, spice box, black fruits, and a hint of balsamic. It opens in the grlass to reveal excellent density, savory flavors, plenty of spice, and a lengthy, pure finish. Aged in both French and American Oak.

This delicious Gamay comes from two of the best winemakers in America: Duncan Arnot Meyers and Nathan Roberts. Sourced from two high-altitude vineyards in El Dorado County, the wine is made in the traditional, old-school Beaujolais style, foot-trodden and basket-pressed. In the glass it bursts with ripe cherries, plum, raspberries, herbs and spices.

A great value, made in the same distillery as more famous (and more expensive) gin! Smooth, crisp and well balanced, this is a martini-worthy gin. Despite the nearly neutral aroma, look for big juniper, lemon peel and coriander flavors on the palate.

With bright notes of crushed raspberry, wild strawberry, and rose petals that lead into dried herbaceous notes of mint leaves, fennel and thyme. This fruit-driven, easy-drinking wine with a bit of animal hide, and has fresh acid with low tannin, and can be enjoyed with a slight chill.