This alluring wine offers beautifully ripe blackberry and black-plum flavors, with accents of baking spices and warm cedar for a layered and indulgent expression of the variety. A full body and a mouthfilling presence emphasize the delicious fruit and oak-spice elements

Vajra has not only recognized the potential of the Freisa grape with Kyè, but has redefined it. The freshness of the grape variety is somewhat reminiscent of Barbera and has a similar structure to the Nebbiolo grape. An explosive wine with dark fruits, violets, minerals, menthol and spices.

This Barolo comes from the best plots. The diversity of soils, exposure and altitude characterizes each of these small but very important terroir. Approachable with floral with orange blossom, clove, white pepper, and candied cherry. The palate is gentle and inviting, with notes of cranberry cocktail, rosewater, and stony earth.

From this cru come wines of great structure but with elegance and complexity. The initial perfumes are fruity and followed by floral aspects, then spices, all open and intense. Generally excellent cellaring potential.

Named in honor of La Spinetta founder Giuseppe “Pin” Rivetti, this Nebbiolo/Barbera blend is supple and silky with an alluring aromatic presence of dark berries, shaved chocolate and hints of leather. The wine opens with the approachability and fruity appeal of Barbera, but continues with the length and elegance of Nebbiolo, each grape perfectly complimenting the other.

Château de Béru is a 400 year old domaine, hosting some of the best Chablis terroir. They produce single vineyard, “sans soufre” Chablis that maintains a stunning purity & their ‘Montserre Zéro’ is a perfectly executed example of their unmasked style of winemaking. It’s fresh, sharp & zesty.

This dry ginjō (polished to 60%) sake is a fine example of the bold and expressive flavor of Omachi rice, with a rich palate that provides a fine backbone of acidity and delicate umami. It is made from 100% organic rice grown by the master brewer. Slow-brewed. Unpasteurized, unfiltered, undiluted.

Celler Les Foes is located in Castellón, province of Valencia, 13 km from the Mediterranean Sea. Roger works with very old vines and local varieties. Roger’s wines shows the purest freshness and fruitiness of Mediterranean grapes well adapted to the climate and terroir. The vineyards and the winery are Organic Certified by the Comité Agricultura Ecologica de Valencia.

A project in the small town of Oggau in Burgenland, Austria in 2007. Before starting the winery, Eduard made conventional wine w/ his father in Styria, & Stephanie’s family owned & operated a Michelin starred restaurant Taubenkobel. They painstakingly restored the 17th century winery that had been abandoned for 20 yrs, including its 200-year-old screw press. Bright pink with violet undertones, and a delicious textural creaminess.

The entry point of the Mortlach range, combining both ex-bourbon- and ex-sherry-matured whisky to balance the distillery's traditionally weighty, dried fruit character against fresh fruit and vanilla notes. The result is a success, combining the best of both of these worlds while still showing off the meaty Mortlach spirit. --Whisky Exchange

This is one exciting whiskey. On the nose you get cherrywood, leather and cherry, but no alcohol or heat. The cherry carries through on the palate, as does the smoothness. A mouthfeel that is just right: neither too light nor too thick. It doesn’t taste of alcohol, although it has a slight kick of rye, ginger and cinnamon on the long, lovely finish. --Whiskey Wash

From one of the coolest blocs on the Estate these Pinot grapes are picked and pressed and left on their skins for only 24 hours before being transferred to tank to begin fermentation. At the tail end of fermentation the wine is bottled unfiltered to finish carbonating naturally. This rustic 'ancestrale' way of making sparking wine accounts for the slight sediment in the bottle.