This amazing wine by Joe Swick is a co-ferment. That means that the different grape varietals fermented in the tank together. Many wines are blends which are when the different grape varietals are permitted separately in blended when bottling. This wine OVERDELIVERS and will taste like NOTHING you’ve had before.

Usually we say never judge a book by its cover, but in this case PLEASE DO. Diabolik is AWESOME. 100% young vine Syrah from the Veneto, half carbonic maceration, the other whole cluster. FIRE EMOJIS ALL DAY

At first sight, the color is an intense red. Even if the nose is still slightly shy, it suggests a great wine; this impression is confirmed by the complexity on the palate. A wine fleshy, rich, deep, full of ripe and silky tannins. There is great density of deeper darker fruit, and then more tannins behind. Lovely limestone finish and very long backbone.

True to its varietal nature, the Domaine de Villaine Bouzeron is a liveley, fruity wine, but it also has a finesse and roundness that spring from the essential nature of the terroir. This liveliness is generated by the particular marl-limestone soils of Bouzeron. Fresh and aromatic when drunk young, but can be cellared for ten years to develop weight and fullness.

Aged 12-18 months in 25% new oak to keep the purity of the wine, exhibiting exotic notes of kiwi, lychee, even passion fruit all surrounded by a subtle oak presence very airy and floral. Their single-vineyard parcels are stunning examples of what this complex and amazing terroir can yield. Though their wines are quite enjoyable young, their ability to age well is what one might expect from a master such as de Villaine

Giovanni Benvenuto is on a mission to revitalize the old vineyards and native grapes of his grandfather in the rural south of Italy's toe in Calabria. A leader among small growers, he organized a Slow Food Presidium to preserve local grapes varieties facing extinction. This vibrant rosato, while dry has beautiful aromas of orange marmalade, peaches and white cherries.

This Oregon Chard is at once opulent and racy. From high acid clones in the cool pocket micro-climate of Van Duzer, the biodynamic grapes are fermented with native yeast in barrels, 33% of which are new. After 18 months on the lees this wine was bottled unfiltered for a creamy texture cut through with zippy charred pineapple, cedar, flint and burnt lemon. A stunning, rare wine.

Ideal neat or in cocktails, every bottle comes from a single barrel – a unique attribute reflecting our extraordinary commitment to offering Kentucky Straight Rye whiskey of the absolute highest quality at every level of the Michter’s. Fire-charred, new American white oak barrels. Spice with peppery notes, citrus, butterscotch, oak.

Burnt orange marmalade and brandied raisin leading to dark brown sugar with a light cherrywood smoke, vanilla, rye spice and light black pepper finish.

Time Machine Rouge brings together earthy spice from Pinot Noir, playful berry fruit from Gamay, and herbal crunch from Cabernet Franc- perfect with a wide range of foods and great with a slight chill. Winemaker Scott Frank blends fruit from multiple vintages together for the Time Machine series so you get a little nutty oxidation at the same time as fresh, crunchy fruit.

The Syrah plantings at the Bassi Vineyard are grown on the southwest hillside, in sandstone soils making this an extreme coastal site.

This is a benchmark for making cool-climate Syrah. Aromas of lavender, peppercorn, dewy sage and funky tar lead into a tightly woven yet expressive palate of elderberry, elderflower, white pepper and lavender. It's tantalizing and intriguing.

Very much true to Viognier, with its high terpene-linalool notes. A substantial, aromatic skin-contact wine with smooth tannins and a unique textural experience.

No oak to this French Chardonnay, just easy sipping notes of honeysuckle and chamomile. Focused on a cleaner style of wine, Domaine Rimbert practices sustainability and gentle extraction.