The wine rests and ages for about 9 months in used French oak, and is then placed back into stainless steel to integrate a bit further without the presence of wood for 6 more months. The result is a dynamic fresh berry fruit is supported with easy tannins and fresh acidity, and is complimented with a touch of fresh earth as well, all leading to a driven and lifted finish.

Literally meaning 'About Wings', this cider is feminine and ethereal and arguably one of the best sparkling wines we carry.
The Tobiässler apple is a rare variety that originated in Basselland, Switzerland. It has firm, crisp, greenish pulp with higher acidity and complex aromas. Notes of saffron, cardamom, cloves and honey with an incredible length and freshness. The balance of acid, sugar, and bitterness is impeccable.

Ripe blackberry, cocoa and mint on the nose. Brambly red fruit palate with a tannic grip, finishes with notes of chapparel and licorice. This wine is all Zinfandel, from vines planted in 1999, so now attaining maturity. This was a low-yield year and the wine shows it with good density and depth to go with intense, spicy crushed blackberry fruit and some almond from American oak

Hubert Soreau is is a vigneron whose wine exemplifies the dedication of small growers to producing distinctive Champagnes of terroir. Farming .49 ha near Epernay without chemicals, he produces tiny amounts of wine which ages in wood, sees long less aging under cork, and extended time in the cellar before release. This is a treat for fans of leesy, chalky Champagnes. Great!

A lovely tropical nose of pineapple, papaya, lemon curd, white stones and mangoes. Full body, so much fleshy yet tangy stone fruit and a fruity finish.

The diverse sources of this Cabernet Sauvignon exemplify the Napa Valley terroir. The strong, traditional bouquet layers notes of ripe mulberry, dark cassis, wild violets and spice rooted by earthy undertones of dusty minerality. With clean fruit through-out the palate, blackberry pie and hints of elderflower, this medium-bodied wine has well structured tannins.

One of the few ciders on the market that actually uses only apples to achieve its beautiful color. The combination of McIntosh and Geneva lend finessed notes of strawberry, unripe cherry, and raspberry. This cider is dry, light, and refreshing especially with a chill. Skip a French rose and try one from Quebec!

Grapes are hand harvested and destemmed. The different varieties are fermented separately on the skins for about one week in 500-600 liter barrels. The wine is blended around March and goes into stainless steel tanks for elevage for about 9 months on the full lees. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.

Grapes are hand harvested and destemmed. Fermentation takes place in used 500, and 1200-liter barrels, and the juice spends about 3 weeks in contact with the skins. The wine goes through elevage in the same barrels for about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur. Gut Oggau Atanasius is very chuggable with spiced blueberries, unripe cranberries and bitter dirt, with a chiseled jawline.

This grows on the east coast of New Zealand’s South Island, the vines protected from the ocean winds by a range of coastal mountains. It’s a fresh, substantial white with ripe notes of green pear and a buzz of orange-like acidity. For such a big wine, it manages to feel crunchy and coastal, built for sea bass roasted with fennel.

With aromatics of ripe apple and white peach, our Chardonnay has a creamy texture that makes it easy to drink. Medium bodied with underlying notes of roasted almonds and nectarine confit, it finishes clean and crisp with a lovely persistent flint like minerality.

Founded by Arnaud Lambert in 2017, this namesake estate unites his Brézé and Saint Cyr en Bourg vineyards under one label, creating wines from 40 hectares of certified organic vineyards. The 2017 ‘Clos du Midi’ is a rocky and mineral-driven Chenin Blanc, showing notes of citrus, white flowers, and juicy stone fruit.

One of my favorite producers, Boillot seems to always achieve concentration, even in tough vintages. Here, this volnay displays notes of menthol and pine resin; on the palate, it's quite fine with seductive minerality and a long finish. Sourced from five different 1er Cru vineyards.