For those of you unable to decide between wines with decadent richness & piercing acidity, why not both? This 2019 offering from Moreau screams Key Lime Pie without the sweetness, complete with graham crackers & toasted meringue. Aromas of toasted coconut, white flowers & warm climate sea spray on the nose. Pair with Ceviche, Fish tacos, pork roasts.

Clean powerful aromas of red and black fruit with cacao and coffee bean notes. On the palate one finds spices, toasty hints and mature notes, with perfectly integrated tannins. On the finish the wine is rich, elegant, powerful and fruit driven.

Straw yellow with light pink hues, memory of its red berry soul. On the nose, flowery and delicate, with subtle hints of herbs and white fruits. On the palate, fresh, dry, with an evident mineral structure. Gentle aftertaste with good acidity. Fish, appetizers, shellfish and fish in general, pasta dishes, white meats and vegetables. Excellent for light everyday cuisine. Unoaked

Attractive interplay of green-apple and tart pear aromas with very crisp acidity and just a whisker of natural-grape sweetness, all make this a very different Rheingau wine. Harvested early to make a Vinho Verde style wine with under 11% alcohol.

This Ancestrale Method dry sparkling rosé begins with Pinot Noir grapes from a cool part of the vineyard being pressed and soaked with their skins for 24 hours. The magic happens when the fermenting wine is bottled while carbonation is still being produced for a rustic farmhouse style bubbly with natural sediment in the bottle. Refreshing on it's own or great with charcuterie!

Lifted and concentrated aromas of passion fruit, green melon, and hints of fresh-cut grass all dance on the nose. The palate is linear and intense, with similar flavors that are joined by notes of kiwi and Key lime. Each sip is framed with mouthwatering acidity and a burst of grapefruit that lifts the long finish.

Crisp Asian pear, lime and honey combine on this vivacious yet silk-textured Riesling. Dry in style and intently mineral, it offsets nuances of candle wax and pollen against ripe apple and lemon on the palate. The finish meanders long, lingering with a phenolic chalky grip. Drinks well already but likely to improve further from 2023.

Opened in 2004 Penderyn is the first Welsh distillery in over 100 years. Using a specially commissioned still and an all female production team they create a flavorful new-make spirit at 92%. This U.S. exclusive single cask was barreled in a Buffalo Trace cask in Nov 2010, transferred to an ex-ruby port cask in May of '13 then bottled in Jan of '21. Only 231 bottles exist!

Forthave’s Gin is botanical-forward, and comprised of eighteen individual herbs including juniper, angelica, and mint. The gin is bold, fruity, and round, in part due to its unfiltered nature. Perfect gin for sipping, or with a splash of soda.

Forthave Spirits is the creation of Aaron Sing Fox and Daniel de la Nuez. They draw from a library of over 200 botanicals, including some locally sourced. Their Aperitivo is a bittersweet concoction based on thirteen different botanicals, including orange, chamomile, and rose.

Swiss natives Jean Yves and Isabelle Vantey bring some of the most expressive and unique takes on Burgundy. This Chardonnay exhibits big apple style fruit matched with aromas of wild flowers and fennel, the finish is long and nuanced. Pair with aged cheeses and rich chicken or pork dishes.

From the village of Lachassagne, which sits even further south than Brouilly, Bernard Vallette unassumingly produces some of the most electric gamay in all of Beaujolais. Fresh Raspberry, thyme, juicy mouthfeel, major limestone vibes. Everyone's new favorite!

All-Star collaboration between American Summer Wolf and her Husband Fabrizio Iuli (Yes, that Iuli), and Azienda Agricola Gaia.
All organic fruit purchased by Wolf and Iuli from Gaia. Medium bodied wine with classic Piedmontese aromas of violets, herbs, and licorice meets a beautiful fruit set of dark cherry, cranberry with a lively backbone. Your new go to pasta wine.