From the Barcelas plot at 250m elevation, southeast orientation, with clay soil with pebbles, slate and alluvium from the Sil River. Grapes are hand harvested, spontaneous fermentation, aging for 12 months in used French oak foudre, six months in stainless steel tank. Production is around 1,000 bottles / annually

Extensive sur-lie aging and healthy fruit create vivacious wines marked by chalky, saline-tinged acidity. Fruit for ‘Montmains’ comes from 70-year-old vines rooted in deep blue clay and limestone soils. The wine is creamy, and round, marked by flavors of ripe citrus, oyster shell, and wet stones.

Complexed by savory and earthy layers with a little baking spice & hint of soft green herb. Textural with fine phenolics adding a caressing flow countered by a chalky play. Loads of fun. Laced with an elegant background funk over a delicate, transparent fruit core of depth & length. Thirst quenching, super fine acid.

Agnes Levet has become one of the great winemakers in the Northern Rhone. Classically flavored with loads of complexity partly because they do not veer into the modern style of fleshy over-the-top syrah. This blend of parcels encapsulates the style of Levet with its brambly berry fruit and savory overtones. Exuberant perfumed bouquet of violets, cracked pepper and raspberries.

German superstar winemaker Egon Müller has helped Château Béla become home to Slovakia's finest Rieslings. An ancient property of the Baron Ullmann situated on the banks of the Danube River. The first vines were planted by the Romans and today Riesling grapes are grown on the hills below the castle. Medium bodied with flavors of citrus, stone fruit and a mineral crispness.

Csilla and Csaba Sebestyén are pioneering a new, fresher, lighter style of Szekszárdi Bikavér and their Mozaik blend is one of the finest. Highly perfumed with hits of tobacco, cherries and red currants with refreshing acidity and light tannins, this seductive Hungarian red is delicious lightly chilled.

A blend of 3 white varieties, farmed by Rajat Parr at the organically farmed Stolo Vineyard in the northern part of the SLO Coast AVA, in Cambria. The Gewurztraminer was destemmed and fermented with 5 days of skin contact, while the Sauvignon Blanc and Chardonnay were foot tread and soaked on skins overnight before pressing.

Pale yellow straw color. Aromas of lychee, yellow plum, elderflower, and medicinal bark with a soft, lightly tannic, sweet medium body and a tangy, honeyed spiced pear, pepper, and peach brandy accented finish.

From biodynamic vineyards of the Humbrecht family in Alsace. The grapes were fermented as whole bunches for four weeks before being pressed off to rest until spring. A hazy shade of amber, the heady notes of quince and spice are offset by fine tannins and a bitterness that complements the exuberance beautifully. A refreshingly free approach that yields individual wines of real
character!

From the oldest parcel of 120 year old Carignan. This domaine in an extremely dry, windy corner of France is producing some extremely delicious juice. The grapes go through 25-day carbonic maceration before a year aging in old barrels. Notes of rhubarb, black pepper and clove. Truly delcious!

Light Austrian rose from native varieties Zweigelt and Blaufrankisch from renowned producer Judith Beck. Dominated by red cherries, raspberries and light peaches, it's refreshing and dry with great acidity and a hint of spice on the finish.

It'd pair well with a plate of charcuterie.

FOUR begins with a bouquet of floral aromatics that jump out of the glass, develops into a pillowy sweetness on the palate and finishes with a balanced, bitter ending. It can be used in place of a floral liqueur such as elderflower liqueur or in lieu of a white bitter like a Gentiane.

Aroma : Herbal notes of steamed agave and fresh citrus-sweet tones overall.
Taste : Sweet to the mouth with citrus notes like lime, lemon, and agave. The aftertaste is pleasant and long-lasting.