Gregory Perucci was the first to champion the Primitivo grape in the Puglia region, and the first to commit serious effort to studying the many facets of the area’s different soils. He focuses only on old native grapes and is responsible reviving many of the indigenous varietals of the region. Lovely white wine with a salty aftertaste reminding you of the coastal influence.

Gaio Gaio (joy joy) nicknamed for his father, Gaetano, is 100% Nerello Mascalese from the volcanic vineyards of Calderara & Randazzo. This juice will strike your palate w/ maturity & a huge personality. Medium-bodied, dry. Baked earth, cherry, hint of smoke on the nose. Spice & earth w/ bright red berries, an expansive finish of grainy tannins. High acid and fresh fruit.

This varietal is the brother of pinot noir with good acidity and very floral. A very subtle grape with floral aromatics, the berries are only pressed with feet and hands to aid during the natural fermentation and never uses pumps to keep the cap submerged. The wine rested for nine months in a few used Burgundy barrels. Only 360 bottles imported to USA.

This Cabernet offers aromas of bright cherry, currant and raspberry with notes of toasted oak and vanilla. In the glass, you will find flavors of cherry and currant and a lingering and thoughtful finish. Good structure, a moderate weight, polished tannins and balanced acidity.

"Pristine watermelon, strawberry and cherry flavors burst from nose and palate of this plush, juicy rosé. While dry in style and briskly composed, it's a buoyant, concentrated sip with hints of spice, caramelized sugar and dried herb that linger on the finish. It's vivid pink in hue and quite exuberant. - ANNA LEE C. IIJIMA"

- Wine Enthusiast Magazine (September 2018), 92 pt

This raw and high-alcohol (21%) brew has ricey, yeasty, minerally and kiwi elements in its aroma make-up. In a word, this sake is a smack in the chops, which is velvety, fat, juicy, extremely expressive and drinks with lots of tingle. Full-bodied and crisp! Not as fruity as the "other can" this beefy Yamahai is on the dryer side for all that is going on. Zesty, Yeasty, Layered!

Crisp, Mineral driven and complex, with aromas of honeysuckle, almonds, yellow apples, lemon zest, this wine sees zero oak. Pierre Meurgey got his start in the computer industry creating NCR mainframes, and left that to follow his family's business in Burgundy. The winery is heavily quality focused, with the top appelations yielding 600 bottles or less every year.

Deep, ruby-red in color, San Calisto offers layered aromas of ripe blackberries and crushed black cherries, followed by spicy notes of cassis, leather and dried herbs. Its excellent structure is perfectly complimented by a silky, rich mouthfeel and a long, persistent finish. San Calisto is excellent with sharp cheeses, barbecued ribs, lamb, filet mignon or steak au poivre.

Straw-yellow in color, this Greco di Tufo offers intense aromas of apricots and peaches . On the palate, the wine shows great structure and zesty acidity, leaving an overall impression of complexity and elegance. Pairs perfectly with seafood, grilled fish, cold dishes or simply as an aperitif.

Alain Chavy’s Bourgogne Blanc comes from young vines grown in Puligny where the wines typically show green and yellow fruit, firm acidity and distinctive minerality. This Bourgogne Blanc, while light in body, is taut and fresh in character.

From a one hectare, northeast facing lieu-dit named Morsaglia that sits on limestone and clay soils. Native yeast fermentation, aged on the lees in stainless steel. Find lovely apple and citrus notes with a lovely backbone of salinity and acidity.

From one of the oldest, most iconic estates in the U.S. A profound expression of the unique climate and terroir of the Santa Cruz Mountains, this gorgeous Cab shows an incredible range of complexity. Black fruits, toasted spices, herbs, minerals, incense, and much more. A wine that will age and improve for decades.

The name "FRV100" is a play on the word “effervescent”--which becomes more apparent when you sound out the letters and number in French--and is indicative of the playfulness of this off-dry, sparkling rosé. From organically farmed estate Gamay on limestone clay soils in the southern Beaujolais around jean-Paul's home village of Charnay.