Ruth Fallat and Marco Berhava, bring their shared Spanish and Italian Heritage together for this playful stunner. Just a few miles off of the mediterranean, this wine has all the power of mainland Spanish wine and all the finesse and spritely exuberance of coastal wine. Bright bing cherry, red plum, and tart acidity.

Frederic Magnien spent his childhood riding his bicycle through the Grand Cru of Burgundy, and believes in bringing the character of the region to your glass through intense attention to detail in the vineyard, and non-interventionist winemaking in the winery. Aromas of rose petals, spice, warm earth. Concentrated and layered; cranberry, black cherry, and light herbs.

Langhe DOC Riesling Pétracine displays citrusy aromas and tropical notes of mango and ginger. Hints of jasmine and lavender are enriched by a flinty undertone that complete the bouquet. Palate is bright and citrusy. Notes of elder flowers and slightly candied orange peel are gentle and persistent, with a mineral and sapid component that promises to evolve beautifully.

"Oka," an affordably priced ginjo label with a polishing ratio of 50% and a lovely floral aroma. Light, crisp and delightful, with floral rather than fruity notes, though there is a touch of pear, and perhaps melon with an undercurrent of star anise. The perfect companion for clams on the halfshell, lightly dressed salads and white fish sushi, sashimi, or ceviche. SMV: +5

A martini-lover’s sake: dry and clear with aromatics reminiscent of Tanqueray. No other ginjo combines dryness (+12 on the sake scale) and edginess (36 proof) to such exhilarating effect. Great with salmon roe, caviar or cocktail canapes. Cuts right through the rich flavor of fish like toro and hamachi at the sushi bar. Keep refrigerated after purchase and serve ice-cold SMV+12

Elegant depth from a very respected winemaker and micro-negociant in Burgundy. Gevrey Chambertin is known for simultaneous power and elegance. With ripening accelerated, he kept a close watch on the grapes over harvest time to pick at optimal ripeness and structure; textured, heady, delicious. Separate vinifications and expertly blended, you won't find a better cuvee.

Kinokuniya's Junmai has juicy acidity and pleasant hints of umami. Notes of toasted rice along, creme brulee, banana cream, strawberry, and a slight earthiness of decaying Autumn leaves permeates the glass. Slight, pleasant funkiness due to Kimoto Method fermentation. Dry, try chilled or warm

This blend of Pinot Noir from Monterey County (65%), Santa Barbara County (18%) and Sonoma County (17%) begins with aromas of boysenberry, dried lilac and turned earth on the nose. There is a focused intensity on the palate, with more berry flavors as well as pie crust, loamy earth and a pinch of mint

Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and limestone some 430 metres above sea level. The grapes were fermented on the skins for seven days, before being pressed off to concrete vats for eight months of rest.

In the glass, this wine glows pale yellow and green. The nose presents wild and expressive varietal notes, with deep aromatic intensity. On the palate there are hints of pink grapefruit and pineapple, with a memorable herbaceous finish. This refreshing wine finishes with a juicy note balanced by acidity.

Fruity and flavourful Malbec, deep burgundy in colour and exticing aromas of red berries with subtle notes of tobacco. Black cherry and red fruit flavours are complemented by light herbaceous notes leading into a soft, balanced finish

Not over-extracted or over-oaked, this wine has a nose of rose petal, integrated oak and vanilla with the slightest hint of green pepper making this definably Cabernet Franc. This classic nose is followed by flavors of rose and lavender, oak, ripe fruit and a long finish.

A stunning mountain-side Pinot Noir from Ryan Stirm!

From the organically farmed Glenwood Vineyard in Santa Cruz Mountains, this Pinot was fermented in a giant redwood fermenter and then aged 18 months in 10-year old barriques. The result is a spice laden, wild fruited and hibiscus driven Pinot that will have you reaching for more.