Fabrizio Iuli's "Umberta" is a 100% Barbera—it opens with fresh aromas of red fruits on the nose and some hints of spices in the background. Smooth and delicate on the palate with a bouquet of red fruits aromas and a long finish. Elegant, fresh, crisp and vibrant. Native yeast fermentation. Aged in cement. Certified organic.

Pairing ideas: cured meats, mushrooms, poultry.

More like White Burgundy than Muscadet, this wine is fermented in barrel with ambient yeast and aged on its lees for 10 months in neutral oak. The nose has pale peach skin and honeydew husk, and the ripe palate over delivers with juicy white peach, apple and floral notes. This elegant wine is perfect with a freshly poached lobster tail, or just a quiet moment with friends.

This fun light red Harvest Wine from Johan Vineyards answers the question 'How do you make a wine juicier?' You add more juice! This annual favorite from Johan was created to honor all the hard work the whole team does at harvest time by changing the ration of juice to skins during the fermentation by adding more direct pressed juice than grapes. A great pairing for fall fare!

According to Winemaker Vincent Garreta this cuvée is a “pure Carignan reflecting the cold place where it grows. It is picked just mature, giving it a dark and stony nose.” A beautifully structured, medium-bodied red that will pair nicely with burgers grilled on a summer evening.

Wild strawberries brace the tongue with earthy and fruity complexity in this sparkling red pet-nat made of Grenache, Carignan, and Gros vert. Aged for over 2 years over the lie, this pet-nat has a structural richness and a maturity that surprises the palate.

This is Pierre's experimental barrel of Riesling sur lie, a wine that spends over a year and a half on the fine lees, but still pierces with linear acidity. The sleek acid is beautifully balanced with a rich texture, clean minerality, and a lemon oil finish. Notes of white peach, white flowers and preserved lemon shine through.

This Alsatian pinot noir presents us with all of the best qualities that a cool climate red wines can possibly achieve: deep and elegant black fruits, regal and present acidity, and earthy minerality. Aged in Burgundy pièces for 18 months, the wine begins with a delicate hint of gentle spice but is brought up to its tippy toes with the pull of lifted acidity.

Light Bodied but packing a noticeable dose of acidity and earthy tannin. Poulsard is the king of red grapes in the Jura. This wine is designed to be indicative of both terroir and grape, without all the fuss of fancy marketing and hype. Enjoy with light poultry and charcuterie, and of course comté cheese.

Marco Sferlazzo makes beautiful wine in Western Sicily. His high-altitude location leads to fresh, low alcohol, and high-acidity wines. His Catarrato sings with beautiful, fleshy yellow fruit, rich texture, and herbal undertones. Pairs perfectly with mussels clams and white flaky fish.

Ruby red with purple reflections. Aromas of ripe red fruit, spicy aromas of licorice, black pepper and hints of chocolate. On the palate the wine is well balanced, with fat tannins and is soft, warm, savory, elegant, fine and fresh.

This is such a aromatic, fresh-fruited sip packed with pristine honeydew and lemon flavors. Dry and light on its feet, it's a wonderfully thirst-quenching white with a long, intensely mineral finish. A fantastic value for an elegant wine with wide appeal. Best now–2024.

“One of the most original estates in Champagne." - Peter Leim
Philippe Aubry works with his brother Pierre and has been trying to give expression to Champagne’s indigenous varieties such as Arbanne and Petit Meslier, as well as Pinot Gris (the local name is Fromenteau) and Pinot Blanc.
50% 2018 base, 50% perpetual reserve going back to 1998