This beautiful, delicate Pinot Noir is made from 10 different clones from blocks all over the farm. 26% whole cluster, the wine is native yeast fermented and aged in French oak barrels (4% new) for 11 months. Bright raspberry acidity makes for a terrific pairing for rich food like stews and bbq as well as lighter fare like fresh garden salads and vegetable risotto.

When the biodynamic winemaking team at Johan Vineyards in Oregon wanted to make a harvest style wine that everyone could enjoy they thought what better to make a wine ‘juicy’ than more juice. So they fermented bunches of whole grapes with extra direct pressed juice for a bright and fresh wine to celebrate harvest time! Great chilled on the porch, or with spicy Asian noodles!

Winemaker Thierry Forrestier focuses on light extractions and concrete aging to produce bright, transparent wines. A blend of Cinsault and now rare varietal Oeillade (ooyad or "ooh yeah!!"). Juicy, fresh grape soda pop with elegant minerality.

All of the vines are on the Kimmeridgian limestone soils around Chavignol and average twenty-five years old; they are sustainably farmed and harvested by hand. The wine is fermented with native yeasts in fiberglass and cement tanks, aged on its lees in stainless steel tanks for four to six months and bottled without filtration.

Juicy blue fruits, leafy tobacco, violets, and orange blossom notes all emerge from the 2019 Cabernet Sauvignon Cs and it's medium to full-bodied, has a beautifully balanced, fruit-forward style, no hard edges, and a great finish. It's no simple fruit bomb and has notable structure, ripe tannins, and outstanding length. It reminds me of a top Cru Bourgeois from Bordeaux.

A pretty pinot with sour cherries, strawberries and a fine herbal edge. Juicy, medium-bodied palate delivers some light cherry and red berries on the palate. Crunchy and concise with lots of fruit at the end.

Intensely juicy, with wonderful purity to the pear, pineapple and tangerine flavors, notes of lemon blossoms and dashes of honey and spices. Shows mouthwatering acidity on the long, expressive finish, where a touch of minerality lingers.

Sourced from the orchards along the Gulf Coast of Veracruz de Ignacio de la Llave, Persian limes yield a fresh aroma reminiscent of fresh lilacs. This cordial mixes beautifully in all manner of mezcal, tequila, and rum drinks. Try it as a substitute for lime juice to elevate a cocktail from ordinary, to memorable.

The first rye whiskey to be Bottled in Bond in Colorado history, it hails from San Luis Valley rye grains of a single season, shaped by us as the single distiller, then aged in our federally bonded rickhouse for at least four years. Hazelnut, mint, green mango, melon, and serrano pepper with a lingering finish of start anise and sage.

Eighth-generation master distiller Freddie Noe, along with his father Fred Noe and grandfather Booker Noe, have been responsible for some of the most influential American whiskeys of the past few decades. This American single malt whiskey is smooth, sweet, and incredibly balanced, and it deserves a spot on any whiskey lover’s bar cart, right alongside their bourbons and ryes.

2.2 hectares of vineyards located in the villages of Ghemme and Romagnano Sesia. A blend of 85% Nebbiolo and 15% Vespolina. Soils are a soft alluvial mixture of mostly sand, granite and clay with a high content of iron, granite, and quartz. Aged in Slavonian cask for 24 months and another 24 months in bottle before release. A uniquely piemontese and tremendously age worthy red (at an unbelievable price)!

From .9 hectares of 60 year-old vines in Castiglione Falletto, Barolo grown in calcareous clay soils at 250 meters in altitude. The vineyard is located exactly at the top of a hill- a very unusual position for Barbera – which allows for optimal ripening of the grapes. The wine spends 12 months in second-use
barriques.