The domaine was named “Escaravailles,” the Occitan word for beetles (scarabs), after the black-robed monks of the area’s hill-perched Catholic monasteries in centuries past. Full-bodied, fruity grenache-syrah blend from Rasteau in the Rhône. Ample, spicy and round with deliciously ripe and juicy fruit.

This Pinot Blanc, Chardonnay blend is a bright, medium bodied, and highly memorable! A zero-dosage sparkling wine whose initial impression of lively petillance and keen, refreshing citrus slowly settles into a wine of gentle, charming textures, fringed with brioche, meringue, and jasmine-blossom tea.

The Mission grape was the first European grapevine cultivated in California. We recently found letters from the 1800s detailing the quality of the Mission wines from the Scribe Estate. This marks the first harvest of Mission on the Scribe Estate in more than 100 years. The first tastes indicate that these are wild and rustic wines with bright, spicy fruit and gravelly tannins.

Here is ample proof that in the right terroir, Pinot Blanc is capable of producing grand cru wine in Alsace. Planted in the granite of the great Brand vineyard, this parcel is always bottled separately from the rest of the Boxler Pinot Blanc holdings. Deep straw-yellow. Honey and sweet spices dominate the nose and speak of the Auxerrois presence.

Reductive wine-making (striking out oxygen) means that the nose on this wine is tight, but don't let that mislead you! Letting the wine breath for a short time reveals a lovely, fresh-faced red that's light but dense, toned but fruit-driven (think ripe cherries!), with a tangy finish.

The Giesen Zero Rose scores 8/10 as it provides a fresh and bright profile defined by strawberries, apple & peach. It provides a clean and crisp body with a hint of sweetness that carries red fruits and berries well through each mouthful before transitioning the classic ‘Giesen’ finish that is both tart and cheek quenching.

Tangy and bright with a delicate mid-weight approach on the Dolcetto scale, the Tenute Cisa Asinari deiMarchesi di Gresy 2019 Dolcetto d'Alba Monte Aribaldo takes longer to pronounce than it does to drink with a quick snack of fried mozzarella sticks orrice balls. With this production of 20,000 bottles, this estate strives to make a leaner and more palatable expression.

Bright, medium ruby/purple with complex aromas of ripe cherry, blackcurrant, raspberry, baking spice, autumn leaf, and camphor accents. On the palate it’s dry with a mix of ripe red and black fruit on the entry complemented by vanilla and cinnamon spice and a touch of oak and dried tobacco leaf with moderate tannins and balancing acidity through the mid-palate.

From the province of Florence, this bright and juicy Chianti has aromas and flavors of red fruits, violets and spice. The finish is bright, fresh, supple and long. The perfect Tuscan red to pair with both traditional Italian fare (like pizza, pasta and eggplant) as well as dishes like roast chicken and burgers.

Organically produced with minimal use of sulphites, "Galets Dorés" is fermented in stainless steel to retain maximum freshness and primary fruit expressiveness and then aged on its lees for 3 months to give a generous body and feel to complement the bold flavors. It's brilliantly fresh and floral with a crisp lively finish that has a touch of salinity.

Paolo Bea is one of the founding fathers of natural wine in Italy, and remains arguably the greatest producer in Umbria today. Their "San Valentino" is a maelstrom of Indian spice, black fruits, and sandalwood, with a subtle yet crucial note of volatility—a classic Bea signature—adding lift to the primordial funk.

“My advice? Commit the producer to memory and hoard as much of today’s sensational, small-batch Burgundy as humanly possible.” Ian Cauble, Master Sommelier. A classic Burgundy—red cherry, underripe strawberry, hibiscus & rose petal over savory aromatics of wet mushroom, exotic spices, damp leaves and forest floor. Lovely now but will reveal its true beauty in 1-2 years.

Yoichi Single Malt is a range of single malt expressions from the Yoichi Distillery, Nikka’s first distillery built in 1934. Yoichi malts are described as bold and strong with refined peaty notes and smokiness brought by the traditional direct coal-fired distillation. Sea breeze from the Ishikari Bay delivers a briny hint to the whisky during maturation.