An unexpected field blend co-ferment of red and white grapes made in a glou-glou style chillable summer wine. This wine is built for true lovers of natural wine. Fresh and funky with brambly red berries and a bit of a cider note. Is it a red? Is it a white? Maybe a rose? "Real heads will know"

We achieved a higher degree of ripeness in 2019 with Valdiguié, which resulted in exceptional flavor development for the J. Lohr Estates Wildflower. Bright and youthful red hues and profuse brambly fruit aromas are accented by black pepper notes. On the palate, a zesty attack of pomegranate and blueberry leaves crisp, fresh fruit and a touch of spice on the finish. If you like gamay you will like this wine.

The rich palate texture is achieved through the use of classic Burgundian techniques, such as primary and malolactic fermentation in French oak barrels and weekly stirring of the lees. The palate is balanced by fresh flavors of apple, pear, and Meyer lemon cream with a long, sweet oak finish.

Dark in the glass, it begins with cassis, pie crust and baking spice on the nose, yet there’s a savory black-olive touch as well. Firm yet polished tannins carry dark fruit, cocoa and light licorice through the dense palate.

A study in temperature-driven transformation, this Junmai reveals its depth in stages. Warmed, it evokes savory layers of buckwheat, damp cedar, and briny umami, with flavors of dried mushroom, dashi, and spice unfolding softly. Chilled, it turns more delicate yet textural—mineral-driven with hints of vanilla, toasted rice, custard, and cinnamon. A quietly expressive sake, graceful in both warmth and restraint.

Aromas of white grape, anise, and a hint of sweet rice. On the palate you will find citrus, white pepper, and fresh herbal notes with a long, clean finish. Pair with baked herbed salmon, grilled lobster, and light poultry dishes.

Japan’s #1 selling Nigori sake. “Perfect Snow” is a pure, unfiltered and undiluted sake by Kikusui. It has a full texture with noticeable moromi granules, almost reminiscent of an eggnog or porridge. Notes of subtle coconuts with a dynamic fragrance, 21% ABV. Food Pairings: Spicy BBQ, Spare Ribs, Hot Wings, Strongly Seasoned dishes, Sushi, rich desserts, Milk Chocolate.

This sake is a "session" style from the Shonan region, also known as the surfer region of Japan, and it captures that feeling perfectly: bright and refreshing with oceanic salinity, apple, melon, and a touch of yeasty fortune-cookie savory-ness. Fuller in body than most tokubetsu honjozo due to the higher mineral content in the water.

This Ume Wine has a refreshing balance of tart and sweetness from plums.
Since ume contains a lot of natural citric acid, the resulting plum wine has a sweet, acidic, very refreshing taste that
pairs well with sushi, sea food, desserts and other Asian or fusion style dishes.
Enjoy it straight, on the rocks, or diluted with soda water.

Tozai Well of Wisdom. For a toasty summer day, no junmai ginjo proves as refreshing as Tozai Well of Wisdom. This sake is brewed with fresh local water in Fushimi near Kyoto, the cultural center of Japan. It delights the palate with a splash of watermelon and raspberry topped with a slight white pepper finish.

This Zibibbo (Muscat), is grown in the Island of Pantelleria, in the straight of Sicily, very close to Tunis. Highly aromatic, the wine flaunts smells of ginger, lychee, orange blossom and peach. On the palate it is fresh, zippy and mouth watering, essentially electric lemonade for your spring/summer park picnics.

From the heart of Healdsburg, CA comes an exciting, high quality California Sauvignon Blanc. On the nose: early summer flowers, bright lemon and lime aromatics, with a touch of fresh pineapple. On the palate, a textural Sauvignon Blanc- starting with fresh lemon acidity, and rounding to apricots, delicious nectarine (my favorite), and a gorgeous finish of ripe peach. Divine.

Triton Tinta de Toro is the pure representation of the oldest clone of Tempranillo in Spain. This wine offers excellent aromas and flavors of black fruit and lovely oaky notes. Pair its slightly elevated palate with a grilled ribeye.