From Gina: "This is a wine that’s close to the heart as it come from my family’s certified biodynamic vineyard, Narrow Gate Vineyards. My father, Frank, has been farming the land since it’s planting in 2000 with biodynamic practices. Carbonic, foot trodden Primitivo: Think dried rose petals, blueberry crumble, & wild chaparral.

‘The nose is restrained, faintly tropical, partly herbal, predominantly mineral and leaning to oxidative in a beguiling way. The palate is more forward and giving than some previous renditions, wrapped in an upfront creaminess and peppery spice. The generous front-palate tapers down to a crunchy celery salt finish.’ Stephen Wong, MW

“A coulis of red and black fruit gives way to raw cacao, cinnamon sticks and a stony, salty core. There is a touch of prunes which is a nod to the warmer vintage. However, where fruit would usually reside front and centre in a ‘ vin de soif ’, The Paranormal has a brooding minerality instead.” – Stephen Wong MW

From a 3 hectare parcel of gamay in southeastern Beaujolais. Raphael Saint Cyr produced the first vintage of Pet-nat Saint Cyr in 2017 by special request from Paris Wine Company. The wine is fermented “sur point” in bottles that are completely upside down (no lees contact), which renders the wine fresh, fruity, and completely dry. No fuss, just pop open and enjoy.

Aromatic. Tart. Acidic. Dry. Little funky. Not very sweet, which is nice. Single varietal of the Wickson apple, barrel fermented and aged for 10 months, native yeast.

The cider to kick start a pure fruit revolution! Maybe the best Swedish cider Ever! Set of jujubes: grapes, green apples, pear, white vinegar, fir tree, Ben sour, balloon gum coated with powder, dry, slightly acidic, with a small yeasty tone. Easy but good! really cool!

This still, dry perry is blended from selected varieties of vintage pears grown in orchards in Herefordshire, England. A full tasting perry, rounded with hints of citrus, with good body and a lingering pear aftertaste.

Empire is an American apple that originated in upstate New York. Smooth aromas introduce black pepper, starfruit, plums, rose hips, pie cherry, minerality, offsetting bitterness, with a smooth transition of flavors into the finish. 75% Empire apples, 15% Jonathan apples, and 10% Gala apples grown at Ela Family Farms, CO. This cider is dry.

This apple is perhaps America's most important heirloom, celebrated and grown from coast to coast. Its flavor and aroma remind us of key lime pie and passion fruit. It tastes like pineapple, marzipan, honeysuckle, and vacation. 100% Golden Russet apples from CiderView Orchards. This cider is medium.

This cider comes from Newtown Pippin apples grown at Bear Valley Ranch. The cider is barrel fermented with native yeast and no additions. It is aged for 12 months and then refermented with Gruner Veltiner grapes from the Olivers Vineyard in the Edna Valley. Right before bottling, we added fresh lime leaves from some extra aromatics. Clean, crisp, very dry.

Maximum Hijinx pours a lovely coral pink with white head and huge floral aromatics. While very light and refreshing, don’t be surprised if this cherry offering has you tasting peach, strawberry and cranberry. We find this beer to be incredibly dry, tannic, and pleasantly acidic with a balance reminiscent of Rosé Champagne.

This madly fruity, totally dry cider unfurls complex tropical, herbal and mineral notes, dynamic acid-bitter balance, and refreshing astringency, through a long, appetizing finish. Sugar? Zero. Pleasure? Lots. With food? Wow. Delicious with homey summer flavors like potato salad and grilled food, and any hearty main-dish flavors. With Indian, Thai-, or even Szechuan spices.