The first rye whiskey to be Bottled in Bond in Colorado history, it hails from San Luis Valley rye grains of a single season, shaped by us as the single distiller, then aged in our federally bonded rickhouse for at least four years. Hazelnut, mint, green mango, melon, and serrano pepper with a lingering finish of start anise and sage.

Sourced from the orchards along the Gulf Coast of Veracruz de Ignacio de la Llave, Persian limes yield a fresh aroma reminiscent of fresh lilacs. This cordial mixes beautifully in all manner of mezcal, tequila, and rum drinks. Try it as a substitute for lime juice to elevate a cocktail from ordinary, to memorable.

Intensely juicy, with wonderful purity to the pear, pineapple and tangerine flavors, notes of lemon blossoms and dashes of honey and spices. Shows mouthwatering acidity on the long, expressive finish, where a touch of minerality lingers.

A pretty pinot with sour cherries, strawberries and a fine herbal edge. Juicy, medium-bodied palate delivers some light cherry and red berries on the palate. Crunchy and concise with lots of fruit at the end.

Juicy blue fruits, leafy tobacco, violets, and orange blossom notes all emerge from the 2019 Cabernet Sauvignon Cs and it's medium to full-bodied, has a beautifully balanced, fruit-forward style, no hard edges, and a great finish. It's no simple fruit bomb and has notable structure, ripe tannins, and outstanding length. It reminds me of a top Cru Bourgeois from Bordeaux.

All of the vines are on the Kimmeridgian limestone soils around Chavignol and average twenty-five years old; they are sustainably farmed and harvested by hand. The wine is fermented with native yeasts in fiberglass and cement tanks, aged on its lees in stainless steel tanks for four to six months and bottled without filtration.

Winemaker Thierry Forrestier focuses on light extractions and concrete aging to produce bright, transparent wines. A blend of Cinsault and now rare varietal Oeillade (ooyad or "ooh yeah!!"). Juicy, fresh grape soda pop with elegant minerality.

When the biodynamic winemaking team at Johan Vineyards in Oregon wanted to make a harvest style wine that everyone could enjoy they thought what better to make a wine ‘juicy’ than more juice. So they fermented bunches of whole grapes with extra direct pressed juice for a bright and fresh wine to celebrate harvest time! Great chilled on the porch, or with spicy Asian noodles!

This beautiful, delicate Pinot Noir is made from 10 different clones from blocks all over the farm. 26% whole cluster, the wine is native yeast fermented and aged in French oak barrels (4% new) for 11 months. Bright raspberry acidity makes for a terrific pairing for rich food like stews and bbq as well as lighter fare like fresh garden salads and vegetable risotto.

A medium bodied, clean and rich white wine with intense floral aromas. Lightly-sweet and well balanced with bright acidity. A perfect match for rich dishes, spicy cuisine and pungent blue cheese.

When Johan Vineyards added a flock of groovy chickens to their biodynamic ecosystem, they did more than just adding nutrient health to the soils. The sight of those funky hens strutting through the vineyards inspired this take on a year-round refreshing Austrian winebar-style rosé. Don’t tell the Johan chickens what one of the best pairings for the wine is!

After establishing J. Christopher winery, Jay Somers is launching out with this small run, exclusive project to show off wine's fun side! This year's vintage is supplied by Nicholas Family Vineyard (close neighbor to Maresh Vineyard) and the juice is Dundee from the first deep red fruit sip to the last forest-evoking savor. Yum!

Aromas are reminiscent of the wines that used to be produced in the Vinho Verde region long ago, with yeasty, citrussy and nutty notes. The palate boasts outstanding acidity, a delicate mousse which renders it vibrant and some saline flavours on the finish. This is an intentionally uncomplicated wine: lightly shake the bottle before opening and enjoy with Salgados (snacks!)