Il Censo is a farm with over 200 years of history in central Sicily. Gaetano Gargano is a longtime friend of Giampiero Bea (of Paolo Bea) and has adopted his non-interventionist approach to wine making. Provvido is made from Nero d’Avola grown at 650 meters, lending the wine considerable freshness. Rich blackberries, licorice, mint and subtle spice tones jump out on the nose.

A rarity amongst sparkling Vouvray producers, François Pinon works his vineyards organically, traditionally, and with all the attention of a truly committed vigneron. Hand-made in the methode champenoise, this lush sparkler is a delicious expression of terroir, orchard fruits, spice and minerals.

Grown entirely from Syrah, this red wine comes from one of the finest sites in the Rhône Valley. Organically managed, traditionally vinified, the wine from this vineyard more resembles Hermitage than any Côtes-du-Rhône. Firm, deep, and endlessly complex, this is Syrah at its glorious best.

From Division, an urban winery in Portland, this delicious pétillant naturel comes from a single vineyard in southern Oregon’s Applegate Valley. Made from tiny quantities of Grenache grapes that lend just the barest hint of color, the wine is fresh, fizzy, and a delight to drink. Berries, melon, spring flowers, and more. Really rare, really tasty.

This gorgeous sparkler is made by the faculty cellar-masters and students at Champagne’s premier viticultural school in Avize. This new generation of winemakers brings us an elegant wine, made from equal parts Chardonnay, Pinot Noir and Pinot Meunier. Finished without dosage, it is a fresh, dry, and vibrant Champagne with subtle richness.

From the Jurassic Park Vineyard, named for the oil derricks in this part of the Santa Ynez Valley, often a more common sight than vineyards. Fermented dry, the wine has tightly-wound acidity, brilliant fruit tones of citrus, blood orange, flowers, honey, and minerals. A versatile wine that’s great with everything from shellfish to veal.

From one of the oldest Cinsault vineyards in the world, this full red wine comes from the Bechtold Vineyard in Lodi’s Mokelumne district. Organically grown, the wine is deep and rich, with full flavors of black plums, wild raspberries, and complex notions of exotic spices, smoked game, and blood orange.

Imperial saison ale aged in Chardonnay barrels with wild yeast and bacteria. The Chardonnay barrel really influences the flavor profile of the beer adding both oak and riper fruit flavors that complement the hoppy nuances of lime and honeydew melon. The acidity comes across very citrus and mineral forward. A higher carbonation ties everything together.

Star bright acidity undulating across suede-like tannins yielding a long, saline and herbal finish. Comprised of pinot noir grapes from 8 different vineyards: Crannell, Deux Vert, Sunny Mountain, Muska, Johan, Brooks, Cortell-Rose, and Yamhill, all throughout Willamette Valley. Fermented in French Oak Barrels for 10 months.

This easy-drinking Syrah has bright red fruit on the nose, followed by subtle baking spices and a pop of chocolate covered mint. Savor the soft mouthfeel, medium tannins, and bright acid, which showcase just-ripe blackberries, vanilla, pepper, and cloves. Versatile enough to chill down on a hot summer day, or enjoy fireside in the cold winter months.

Lurid violet. A highly perfumed bouquet evokes dark berry liqueur, incense, olive and candied flowers, and subtle vanilla and cracked pepper accents come up with air. Suave, oak-spiced blackberry and boysenberry flavors are complemented by a hint of candied violet and sharpened by a jolt of juicy acidity. Silky, harmonious tannins add shape to an impressively long, spice- and smoke-accented finish that leaves a sexy floral note behind.

Saison Rose is a mixed-fermentation farmhouse ale fermented with Pinot Noir grapes and aged on estate-grown cherries, strawberries, and raspberries. Complex in its mellowness, refined, reserved, saison-esque and wild enough without being too sour to drink on, its great!

Untappd - 4.05

Beer Advocate - 91/100

A farmhouse ale brewed with mesquite beans foraged from the Texas Hill Country, which have a brown sugar / molasses character. They took the beans, hand-crushed them, and added them late in the boil. The beer was then fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria.

Beer Advocate - 90/100