This apple is perhaps America's most important heirloom, celebrated and grown from coast to coast. Its flavor and aroma remind us of key lime pie and passion fruit. It tastes like pineapple, marzipan, honeysuckle, and vacation. 100% Golden Russet apples from CiderView Orchards. This cider is medium.

Empire is an American apple that originated in upstate New York. Smooth aromas introduce black pepper, starfruit, plums, rose hips, pie cherry, minerality, offsetting bitterness, with a smooth transition of flavors into the finish. 75% Empire apples, 15% Jonathan apples, and 10% Gala apples grown at Ela Family Farms, CO. This cider is dry.

This still, dry perry is blended from selected varieties of vintage pears grown in orchards in Herefordshire, England. A full tasting perry, rounded with hints of citrus, with good body and a lingering pear aftertaste.

The cider to kick start a pure fruit revolution! Maybe the best Swedish cider Ever! Set of jujubes: grapes, green apples, pear, white vinegar, fir tree, Ben sour, balloon gum coated with powder, dry, slightly acidic, with a small yeasty tone. Easy but good! really cool!

Aromatic. Tart. Acidic. Dry. Little funky. Not very sweet, which is nice. Single varietal of the Wickson apple, barrel fermented and aged for 10 months, native yeast.

From a 3 hectare parcel of gamay in southeastern Beaujolais. Raphael Saint Cyr produced the first vintage of Pet-nat Saint Cyr in 2017 by special request from Paris Wine Company. The wine is fermented “sur point” in bottles that are completely upside down (no lees contact), which renders the wine fresh, fruity, and completely dry. No fuss, just pop open and enjoy.

“A coulis of red and black fruit gives way to raw cacao, cinnamon sticks and a stony, salty core. There is a touch of prunes which is a nod to the warmer vintage. However, where fruit would usually reside front and centre in a ‘ vin de soif ’, The Paranormal has a brooding minerality instead.” – Stephen Wong MW

‘The nose is restrained, faintly tropical, partly herbal, predominantly mineral and leaning to oxidative in a beguiling way. The palate is more forward and giving than some previous renditions, wrapped in an upfront creaminess and peppery spice. The generous front-palate tapers down to a crunchy celery salt finish.’ Stephen Wong, MW

From Gina: "This is a wine that’s close to the heart as it come from my family’s certified biodynamic vineyard, Narrow Gate Vineyards. My father, Frank, has been farming the land since it’s planting in 2000 with biodynamic practices. Carbonic, foot trodden Primitivo: Think dried rose petals, blueberry crumble, & wild chaparral.

Grown above the sandstone quarry at the Bassi Vineyard, this block has an ocean view. The Pinot Gris was fermented with 100% whole cluster and the Pinot Noir grapes were destemmed on top of the fermentation for a coferment. Think dry flowers, blood orange, light & perfumed with island inspiration.

The Bassi Vineyard is a true coastal site, located 1.2 mies from Avila Beach, tucked up in the hillsides of Avila Valley.

"Slightly nutty and sour orange aromas meet with struck stone and singed citrus peel on the nose of this bottling. A tart, seared orange-rind flavor meets with ash and stone on the intriguing and unique sip." - Wine Enthusiast, 90

Toasty oak with an edge of mocha precedes bright red-currant fruit on the nose. On the fresh palate, the fruit is gentle and pure. If you like it smoky, you will like this. Gentle tannins and the slender freshness is a bonus.

Appealing flavors of baked raspberry, orange zest, dried thyme and coffee liqueur ripple across the palate in this elegant, medium to full-bodied red. Bright and harmonious, with creamy tannins and a subtle, lingering finish of tar and loamy earth notes.