Like their ancestors who did not have access to modern brewing technology, the Yamada family mills their own rice in-house (unheard of for such a small-production brewery), and they brew at ambient temperatures without heating or cooling controls.
Pairs well with Miso glazed salmon, pork belly buns or charred octopus.

Classic Provence. Floral, clean, fresh berries first then followed by fresh herbs and flowers – like walking through a Provence lavender field on an early summer morning. The harmony of bright acidity, rich texture and dry finish show the completeness of this wine. Creamy strawberry notes up front and lingering flavors of fresh basil, thyme, lavender.

What a crazy value for Burgundy! This family, more known for their Chablis, have recently started to farm their own land in Rully - a criminally underrated region for both red and white Burgundy wines. This bottle has great tannin and structure on a lighter, more elegant frame. Delicious and simply stunning for the price! - Mason

Our flagship Cabernet. It is sumptuous and seductive in structure and complexity. The palate
offers flavors of hazelnut, baked plum, and cloves while brilliant acidity on the finish balances the concentration of flavors and tannins.
20 months in 33% new and 67% once and twice-filled French oak barrels.

Wild Silvestre agave hearts are packed out by burro; taken from rich, red soil; pure spring-fed water; fire; wild yeasts and copper stills. That’s it. Nada mas. This Bacanora is distinctive floral with light notes of smoke, mid-palate hints of citrus, plus deeper traces of minerality and acidity.

A pioneer in the natural wine scene of Paris, Jean-Pierre Robinot decided he needed to make his own wines to truly understand them. Robinot operates under a “no rush” mentality and is fascinated by the changes the wines go through during the aging time. Incredibly delicious with fine bubbles and a superb, lingering finish. Clear and bright in the glass, this pet-nat is a treat!

Domaine de l'Octavin creates cult wines of handicraft production, in Arbois the heart of the Jura. One of these is Betty Bulles, a sparkling wine made from Molette, Muscat and Viognier grapes. Spontaneous fermentation without additives or sulphites and aging in steel tanks. The Betty Bulles Blanc is an energetic, fresh and wildly delicious wine!

Light golden yellow color. Floral aromatics of honeysuckle, jasmine, white blossom, pineapple mint; Meyer lemon, verbena, mandarin and tangerine, pink lady apple. Simple, pleasing texture in mouth, with lively acid thathits up front and is followed behind by fuji apple and asian pear flavors.

Hilarie and Roger Harrison planted their estate mostly to Syrah but later grafted over some vines to Mourvedre—in part as a response to some of the fruit ripening a bit quickly on the clay over limestone soils there. Mourvedre is a later, more patient grape, taking its time through the growing season.

Distinctly Marlborough, this Sauvignon Blanc exudes vibrant ripe citrus notes, crunchy greens and hints of tropical guava on the nose. The palate is refined and elegant with superb natural fruit weight providing a juicy core of layered fruit, entwined with a salty textural acidity, vibrant citrus pith, and a moreish dry chalky finish.

A soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and redcurrant. Floral notes of rose along with hints of grapefruit complete the picture. The finish is fresh, offering notes of candy. On the palate the impression is fresh and full, with great aromatic persistence and balance.

Deep color. Very expressive and complex nose with red fruits aromas. The mouth is rich with fines tannins and well-structured with cherry, plum and chocolate aromas. The finish is lightly spicy. A straight up delicious red that gives up lots of red and black berry fruits, black pepper, violets, and earth in its pure, medium-bodied, beautifully balanced style.

This is the first Washington-labeled canned wine, made from grapes sourced from Goose Ridge Vineyard. It brings black plum, black currant and herb aromas that show a sense of purity. The palate is fruit-forward, with plump, ripe black currant flavors that persist into the finish. It over-delivers for the price.