Aromatics of bright, ripe red fruits with a touch of earthiness and a bit of saline from the sea. On the palate it is fresh and juicy with silky smooth tannins that complement the freshness of the acidity brought by the ripe berry flavors. Finishes with just a touch minerality. A wine that is incredibly versatile whether with food or on its own.

A good example of why Chenin has for a long time been the workhorse and favorite in South Africa but is now starting to be recognized all over for its versatility and brilliantly defined fruit flavors. Balancing white cereal and stone fruit with yellow citrus and hints of lifted spice. In South Africa, a favorite with seafood and also a fine partner for basic, fresh pastas.

This rye is distilled from a semi-wild rye grain cultivated for nearly a century in Colorado's San Luis Valley. It's aged 3+ years in new 53 gallon charred oak barrels. Look for aromas of baking spice and orange oil, with a palate of black tea, sweet mint, salted toffee, orange peel and stewed fig. It finishes with a radiant green peppercorn spice. A great local sipping rye.

RICKSHAW This vintage of RICKSHAW Cabernet is just that, a Cabernet Sauvignon in a food-friendly, Tuesday night glass in front of the TV style. Black cherry, black currant and blueberry aromas lead to flavors of dark fruit, vanilla, and hints of cedar.

This beautiful winery is located in Friuli’s Collio region. These hills benefit from the moderating breezes off the Adriatic sea as well as the strong Bora winds that keep the grapes dry in strong rains. Fermented in stainless steel, this wine spends 15 hours cold soak before fermentation and 6 months on the lees after fermentation which contribute to the richness of this wine.

One of the great appellations of the Côte de Nuits both in terms of size and of reputation, Gevrey-Chambertin is characterized by a wide variety of different terroirs. No white wines are found here, only Pinot Noir is cultivated.
The nose features aromas of ripe red and black fruit against a backdrop of spicy, woody notes.

A blend of two Yorkville Highlands vineyard sites, the rugged high elevation Halcon Vineyard and the equally compelling Hawks Butte Vineyard which sits at 1200 ft. with rocky, south facing slopes. The grapes are all crushed by foot and fermented whole cluster resulting in an vibrant & expressive Syrah revealing wet earth, cedar, violet and black pepper.

The latest release in the La Boutanche series from natural wine importer Selection Massale. The La Boutanche Trollinger is produced by Württemberg's leading star Andi Knauss. As always, 100% organic fruit with nothing added to the wine and packaged in a LITER bottle to help this highly chugable wine last just a little longer.

Pierre’s Glou Glou gamay-not as serious as his Brouilly or Cote de Brouilly but wildly gulpable! This wine is an entry in to the region of Beaujolais. Fermented semi-carbonic in concrete and aged in old foudre-find notes of sour cherry and earthy undertones! A blend of a tank of Beaujolais and a direct pressing (short maceration, almost like a rosé) of Brouilly. Fresh, vibrant and juicy, this is the ultimate glou-glou wine. Light, delicate, floral, crunchy number from superstar Pierre Cotton should probably be your new house wine.

Produced from a single lieu-dit of Pinot Noir vines that were planted in 1999 using organic practices, minimal sulfur and indigenous yeast, and aged in 30% new oak. This smokey little Burgundy is chockful of black cherries, sweet smoked ham, floral notes and just a whisper of underbrush. Amazing energy on the palate, zippy and super vibrant.

If you are familiar with the Furmint as a varietal, it is probably in the form of the Tokaji dessert wine. While there is no arguing that Furmint as a sweet wine is wonderful, I'm here to argue the merits of drinking it as a dry wine. The Oddity does a great job displaying the range this varietal is capable of. Dry and intensely mineral, it bursts with bright and zesty mandarin

Funky and earthy medium-bodied red from an organic farmer. A non-vintaged blend of two cold-hardy obscure eastern European cross, Dunaj and Alibernet. Stemmy cherry fruit, allspice, a touch of barnyardy brettanomyces. Rustic and ever so delightful with a bit of a chill and served with cold cuts and fresh vegetables