Haku Vodka is distilled from hakumai - Japanese white rice - with the word 'haku' meaning 'white' in Japanese, reflecting the clear and clean vodka. It's twice distilled and filtered through bamboo charcoal.

Gina's 2022 Chene Vineyard Chardonnay demonstrates beautiful transparency, racy tension, and bright mineral lift.

This is the last vintage that Gina will have access to Chene Vineyard fruit. We are limited to a single case of this wine every year. Very limited and a perennial stunner!

Mikey Giugni is dedicated to high quality farming and low intervention wine in California's Central Coast. His 'Bassi Vineyard' Pinot Noir comes from a cool, "estate owned" vineyard a mere mile from the Pacific Ocean in the San Luis Obispo Coast.

In the words of Antonio Galloni of Vinous: "The wines are superb. Readers should do whatever they can to taste these wines."

This Cerasuolo-style Montepulciano is macerated for one day before pressing, giving just enough fresh fruit character while maintaining lightness and freshness. Organically farmed with no additions of any kind. Drink chilled!

Moby Dick is made from 100% Trebbiano Abruzzese, the indegenous variety to the region, which has largely been ripped by the more productive Trebbiano Toscano from the region’s neighbor. Two days of skin contact gives this wine incredible rich texture, and amplifies the wine’s beautiful stone fruit and herbal aromas, and intensely mineral finish.

Cantina Marilina Sikele' Nero d'Avola is a red wine made from 100% organic Nero d'Avola grapes grown in Noto, Sicily, the best place for Nero d'Avola due to its limestone soil. Sikele' Nero d'Avola is made with native yeasts, and it's aged 8 months in concrete, 3 months in bottle. Unfiltered, unfined, minimal addition of sulfites upon bottling.

Spicy, freshcarbonic Zin? Yes, please! It’s a little deeper and more structuredthan the average glou glou, but still super quaffable and sprightly,with a taste of that classic Zin spice without the weight or high alcohol. Super easy, super crushable.

This hand harvested, single vineyard, is a blend of 60%Cabernet Sauvignon and 40% Merlot that Rafael Tirado planted
himself in 1993. The palate is full-bodied with lavish ripe blackcherries, blackberries, blueberry and cassis fruit that coat the
mouth. Hints of eucalyptus and violets lead to a structured yet smooth finish with subtle hints of oak; succulent fruit with grip.

Primo Incontro is named for the wine’s suitability to casual meet-ups among friends, but also a nod to the total novelty of the style—is akin to a yeasty brew of ground-up minerals bisected by a bolt of laser-sharp, mouth-watering acidity. No filtration, no disgorgement, no sulfur—this is a bone-dry, incredibly stimulating, low-alcohol Garganega frizzante from Gambellara.

Albahra (Castilian for "small sea") is named for the vineyard area in the Almansa region. The Garnacha Tintorera is foot-trodden in vat. Albahra does see a little of the near extinct Moravia Agria blended in as well creating a truly one of a kind wine. This perennial favorite from the natural wine gurus at Envinate doesn't stick around long!

Antonella Gerosa and Massimo Marchiori are a couple of architect-turned-winegrowers from Piedmont, who together farm and make the wines of Partida Creus. No additives are used of any kind in making this wine. This is pure, natural Xarel-lo! Partida Creus XL Xarel-lo is made from old vines planted on calcareous clay soils and the grapes ferment spontaneously.

Antonella Gerosa and Massimo Marchiori are a couple of architect-turned-winegrowers from Piedmont, who together farm and make the wines of Partida Creus. AA (Anonimo Ancestral) from Partida Creus is a sparkling natural wine obtained with the method of refermentation in the bottle from grapes of Xarel-lo, Parellada, Moscatel, Ull de Llebre organically grown in Penedes, Catalonia

A combination of 3 high acid clones all picked separately, this wine was barrel fermented with native yeasts in 25% new French oak and aged sur-lie for 18 months allowing it to finish native malolactic fermentation. It was bottled unfiltered with a small amount of small lees before undergoing another year of aging in the bottle before release.