The luminous ruby red colour fills the glass with garnet, the aromas released are reminiscent of wild berries, violets, dog rose and spices. The taste is warm, savoury, enveloping, fresh, mineral and with soft tannins

Delicious fruit from the Wahluke Slope, you will absolutely enjoy uplifting aromas of lavender and spices complemented with fresh notes of black cherry and red currant. Mixed berry flavors, silky-smooth tannins, and an attractive cassis note add weight to the mid-palate and nice length to a white pepper finish.

On the nose, aromas of black current and other red and black fruits are intense. It offers a powerful attack in the mouth with firm tannins. All in an envelope of pretty fruits which gives it a nice freshness. Pommard goes very well with spicy or peppered dishes.

Pinot Gris has light pink skins and great structural tannins for making a lighter colored but good-bodied red wine. It is not often done and certainly not with as much care as Vincent does here. Treating these grapes as he does any of his red wines he ferments on the skins with only native yeast and ages in used barrels for 10 months. The result is a vibrant pale country red!

Planted to own-rooted Pommard and Wädensvil vines, this quaffable-yet-serious wine encompasses everything people love about well-made Oregon Pinot Noir: savory, smoky, undeniably nuanced with bright red fruits mingling with notes of crushed red roses, black tea, and a touch of forest floor. Aged 10 months in neutral French Oak followed by 4 months in concrete.

A light delicate mountain style Pinot Noir from a co-op of small growers in the foothills of the Dolomites in Northern Italy, a place that was historically Southern Austria. Bright red cherry fruit sings from the mountain tops of this fun summery alpine red. Enjoy with a picnic basket of fontina and emmentaler and fresh summer sausages or schnitzel and fresh mushroom pasta.

Vincent Wallard is back in the Loire after spending six years in Argentina working on the “Cuatro Manos” project. “P’tit Nouveau” is 100% biodynamic Gamay sourced from a friend in Beaujolais. Crunchy texture, bright magenta in color, and quaffable as could be.

This rosé of 100% Caladoc, a relatively recent crossing of Malbec and Grenache. The grapes, from 40-year old vines, are direct pressed and ferment in stainless steel. The wine ages on its lees for eight to ten months without racking. The result is a somewhat luscious and textured rosé, dominated by red berries, blood orange, and a slightly herbal undertone.

The motley crew of Marc Houtin, Julien Bresteau, Rémi Fournier and Gérald Peau is focused on producing wines in Anjou with short macerations, minimal interventions, and organic practices.This blend of Cabernet Sauvignon, Grolleau, and Cabernet Franc is a fresh and juicy expression of the land, while still holding onto some darker and more herbal notes. BBQ Wine!!!

The wines of Jean-François Nicq are fully interwoven with the history of natural winemaking in France. He, along with winemakers like Eric Pfifferling of Domaine L'Anglore, are what we like to call the "second generation" of natural winemakers, after learning winemaking concepts from the greats like Marcel Lapierre and Philippe and Michèle Aubéry-Laurent of Gramenon. Buy it!

A cuvee made with grapes from younger vines, showcasing a more fruit-forward and easy drinking style, while still maintaining the mineral undertones for which Jonathan is so well known. the Pouilly Fumé Élisa offers freshness, brightness, minerality, and is energetic and well balanced. flavors of grapefruit, mineral, light smoke, apricot and pear. The finish is refreshing and structural.

"Effusive bouquet of citrus, chamomile and thyme. Medium-bodied with good balance and solid citrusy flavors. Very harmonious finish with moderate acidity."
- James Suckling, 92 pts

"Fine nectarine and fresh-pineapple aromas, plus a ripe and silky personality mark this medium-bodied dry riesling as something exceptional in the 2020 context."
- James Suckling, 92 pts