Using vines planted in the 1920’s, Prébende keeps the focus on the grape, with a compressed dark-fruited core laced with bergamot, raspberries, ruby grapefruit and Gamay’s classic surge of sour cherries.

Salty and of a tannic aridity multiplied by a mouthfeel so beautifully distracting. You want to think of this as being reductive, flinty and smouldering but it’s really none of those at all. What it is instead is sharp, pointed, seamless, focused, cracking a tough love whip and like nothing else out there. Also, bloody delicious. Estupendo. Tasted May 2021. -Michael Godel

Les Noyers Bret vineyard lies just downslope of Le Montrachet and its assorted hyphenations, and Jean-Marc owns a small parcel of vines between 50 and 100 years old here. Often among the most elegant of his wines (as befits the appellation), this is classical and precise, with truly outstanding length and a palate-coating intensity which swells toward the finish.

Pillot owns half a hectare of Chardonnay in this well-positioned lieu-dit, which sits just below premier cru Champs-Gains on the slope. This is a classically rendered Chassagne-Montrachet, one which deftly balances rich, mouth-filling fruit with a powerful mineral thrust, and it carries a bright acidity in the finish which gives it length and breed.

Coming from the mountains of Lebanon, Lebnani Abyad is a blend of Sauvignon Blanc and 150-year old vines of the indigenous Merwah varietal. Fresh, lively and aromatic. Medium-bodied with notes of peaches, lychee and guava. Soft tannins and super approachable. Would pair brilliantly with a wide array of food or on its own. Try it!

Winemaker Eddie Chami grows grapes in the Mersel region of Lebanon. This unexplored territory used to be snow-capped year round, but global warming has allowed grapes to grow in regions that were once considered too cold. The Phoenix Field Blend is will make YOU the hit of ANY party. It is mainly a blend of the white grape Merwah, & a bit of the red grape Sangiovese!

100% Mencía from a single vineyard of thirty-year-old vines planted on granitic soils at 250 meters altitude on the north bank of the River Sil, in the paraje of Romeu (this is in the Amandi subzone of D.O. Ribeira Sacra, though the wine is made outside of the D.O.). Grapes were harvested by hand and destemmed, then fermented with native yeasts in stainless steel tank.

A blend of direct-pressed Sémillon (90%) and 6-day maceration of Sauvignon Blanc (10%) fermented in 5- to 10-yr old barrels and aged for 9 mo in Italian standstone amphorae. Another quintessential example of the gentleness of Florent Girou & Uyen Do coupled with the intensity and luxuriousness of Sémillon.

A tribute to Kentucky grain and time-honored craft, this wheated bourbon showcases locally-sourced corn and wheat aged six years under Bottled-in-Bond standards. The nose opens with warm baked peach and vanilla cream, unfolding into cocoa dust and a flicker of lemon zest. On the palate, lush stone fruit and golden toffee glide across a velvety mouthfeel, finishing with a slow, satisfying fade of oak and spice.

The clean, crisp taste of our Blanco tequila celebrates the fresh flavor of the noble Blue Weber Agave. Enticing aromas set the palate for flavors of honey, buttery-sweet cooked agave and a hint of citrus. Triple distilled for a well-balanced and smoother-than-glass finish, this Blanco is in a class by itself.

From various high quality vineyard sites, Tyler Rosé is composed from the free-run juice afforded to them by simply transporting the vintage’s first Pinot Noir to their cellar. During this short trip across the Sta. Rita at dawn, the Pinot Noir is gently pressed by its own weight, rendering the first taste of the vintage—and the basis for our exceptionally limited rosé.

"A much more floral-suffused nose reflects notes of green fruit, lemon rind and just enough wood to merit pointing out. There is again very fine volume on the sappy, round and seductive yet quite serious, powerful and muscular flavors that exhibit notably better depth and persistence. Very solid quality here."

- 93 pts BurgHound

A mix of free run and press barrels. 30% whole cluster and maceration times ranged from 15-30 days. Aged in 228 liter used French oak barrels for 10 months. On the nose there are subtle earthy notes, licorice, and tobacco. Followed by cranberry, cherry, and cinnamon on the palate. Small amount of sulfur added at bottling.