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.

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.

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.

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.

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.

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.

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!

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.

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.

The dominant aromas are complex, red and white fruits mixing with floral tinges. With time these fruity aromas tend to turn mellower, with touches of spices and kernel-fruits, while the color turns into amber tints. This southern Rhone red is all personality and charm with plenty of flavor some red and purple fruit and a lifted floral, spicy note. Ready to go, and great value.

The Joel Gott 2020 California Pinot Noir has aromas of cherries and cherry cola with notes of toasted cedar and baking spices. The wine opens with bright fruit flavors followed by soft, velvety tannins on the mid-palate and a long, elegant finish.

Sébastien Christophe started with a meager half hectare parcel of Petit Chablis inherited from (and first planted by) his grandfather. He started producing his single parcel of Petit Chablis in 1999 and has made a run for it, quickly becoming one of the regions rising stars.
A pronounced floral/herbal character on the nose, with a ripe, stone fruit character on the palate. There is fleshiness here with enough acidity to balance.

The wild flavors of Petite Sirah have been a part of California’s vinicultural history almost since the variety has existed.

The history is what drew us to making this wine, but the flavors are why I drink it. I drink this when I’m home alone listening to D’Angelo’s Voodoo album... aka this is the wine to drink when you want to do whatever the f* you want.