Fermented and aged in neutral French oak-this wine is clean and crisp. A great alternative to sauvignon blanc. Full malo gives texture and depth to the wine without sacrificing acidity. Bring on the warm weather!

ZEUS IS THE ROSÉ WINE OF MENAT. INTENSE CHERRY COLOR ROSÉ FOR THIS CERASUOLO. IT IS VINOUS WITH CRUNCHY FRAMBOISE AND SALTINESS. WHAT A SAPID JUICY TASTE!

This wine resides somewhere between the strength and complexity of Zinfandel and Beaujolais. Macerated on the skins for 12 days creates a wine of ruby red and purple with aromatics of creamy ripe red fruits with a good structure that drinks remarkably light on its feet.

A beyond organic farmed wine with a pure expression of the Italian coast. An orange wine with striking power to balance the floral aromas.

This is an ultra-crisp and textured rosé from Austrian Natural Wine All-Star, Claus Preisinger!

A mix of freshly cut green and orange melon and raspberries on the nose, the palate refreshes with bright flavors of strawberries, new raspberries, tangerine zest and lemon juice, very light with saline minerality.

Rosa comes from a dry-farmed 20ha vineyard comprised of a mysterious grape variety that remains unidentified. The farmer says it could be Dolcetto, the Téllez family thinks maybe Cariñena due to it's sharp acidity, no one is quite sure and perhaps it doesn't really matter as this wine is all about personality!

This Godello comes from steep, chalky and shallow soils comprised of a minerally enriched sub-layer. The palette consists of fresh floral notes with hints of pastry, dried fruits and almonds.

Founded in 1884, the bodega in El Morell, Tarragona was one of the pioneers of Spanish vermouth and maintains traditional methods and recipes. The mahogany-colored Reserva sits in oak barrels for a year more, where it develops more richness and roundness to balance the herbal notes and acidity.

"I'd say I was going to open this for St. Patrick's Day, but since I finished it long before that, I'd be lying. Nevertheless, if you want an excellent Irish whisky for that occasion, or really any occasion, Redbreast is just flat-out delicious: sherry-cask spice, ginger, dried citrus peel, toasted nuts. " - Ray Isle, Food & Wine Magazine

Firm black fruit flavors given by multiple clones of Pinot Noir- Dijon 115, Coury, and Pommard. On the nose, it full of violet floral aromatics, lush black currant, and even a touch of black tea. The wine has a muscular elegance; hearty structure from the Pommard clone, a satisfying mid-palate, and unmatched (and quite intentional) perfect blending. A superb wine.

Deep lemon color, satin tones. Long aromatic intensity highlighting salinity, white fruit and yellow bone, marine air; white flowers, ripe citrus. Very elegant flavors of fruit in syrup and white balsamic. Hints of aniseed, fennel. Rich characteristics of baked apple croissant, lemon preserves, and rich soft vanilla custard. Slow food certified. Superbly made rich albariño.

Rye Batch 003 is a blend of ryes from Indiana, Poland, Tennessee and Canada, all with distinct personalities and varying ages. We started with Tennessee Rye barrels with caramel and dried fruit notes and added the Polish Rye for nuttiness and mouthfeel, the 13-year Canadian Rye to bring out notes of grass, spearmint and apple and the Indiana for candied fruit and spice. Bravo!

Inspired by a trip to Beaujolais many years back, Steve Edmunds and Ron Mansfield took the great risk of planting the first known true Gamay Noir at high elevation in the Sierra Foothills. Picked early to preserve acidity and whole cluster pressed, this wine is driven by bright tangerine and grapefruit citrus, strawberry, fennel with a mineral wet rock appeal.