ITALY : TRENTINO-ALTO ADIGE/SÜDTIROL
FULL-BODIED, BLACK CHERRY, BLACKBERRY, VIOLET, LICORICE, LEATHER, SPICE, OAK
Lagrein (pronounced “Lah-grine”) is a native grape of Alto-Adige known for powerful, highly structured wines that have robust tannins and unique spicy/fruity/smoky flavors which require years in the bottle to develop.
But if you're like us — and not always trying to wait the next 5-10 years to open something, the 'Rubeno' from Kellerei-Cantina Andrian is your answer: with bright fruit and silky, well-integrated tannins, it's a delicious and unusually easygoing lagrein that's ready to drink tonight.
Fermentation in stainless steel; MLF & ageing in large oak casks for 6 months.
PAIRING : Pizza Funghi e Salsiccia
FRANCE : LANGUEDOC - ROUSSILLON : CORBIÈRES
Carignan, Grenache, Syrah
MED-BODIED, BLACK FRUIT, VIOLET, FIG, PEPPER, SMOKE, EARTH, NO OAK
‘Oiseau’ (“bird”) is a sleek, powerful blend of Carignan, Grenache and Syrah harvested separately from three single vineyards and made in the tradition of fine Corbières wine, which is known for its high quality and affordability. Fermented in stainless steel; aged for 3 years in bottle before release.
ECOLOGY : Organic
PAIRING : Chicken Tagine with Prunes and Olives
CYPRUS : PAPHOS
LIGHT-MED-BODIED, CITRUS, SALINE, TROPICAL FRUIT, MINERAL, LEES, NO OAK
An unexpected, delicious delight from a newly established boutique family winery on the beautiful island of Cyprus – with bright tropical fruit, a mineral finish, lively acid, and nice texture/depth from extended lees contact.
WINEMAKING : Spontaneous fermentation in stainless steel; aged 8 months on the lees with twice-weekly bâtonnage.
FARMING : Organic
PAIRING : Grilled Sea Bass with Citrus Relish
CALIFORNIA : SONOMA COAST
MEDIUM-BODIED, BLACK CHERRY, DRIED RASPBERRY, SPICE, EARTH, OAK
A well-balanced, well-structured, and food-friendly Pinot with sweet red fruit and bright acidity matched by savory earth, floral, and mineral notes. The winery practices minimal intervention via the use of native yeasts, natural malolactic fermentation, and no chemical additions. A steal at this price point ...drink now through 2024.
FOOD PAIRING: Chicken Leg Coq au Vin
SPAIN : RIOJA
Tempranillo (86%), Graciano (8%), Mazuela (4%), Garnacha (2%)
MED-FULL-BODIED, BLACK CHERRY, CASSIS, RASPBERRY, SWEET SPICE, HERBS, EARTH, OAK
Traditionally styled Rioja from the Pérez-Villota family's 100ha estate in DOCa Rioja Alavesa (just 50 miles south of the vineyards in Basque Country, this is the smallest and northernmost sub-region of Rioja) ... 'Selvanevada' is elegant and balanced, with complex aromatics and a lively and colorful but clean palate of dark berry fruit, sweet spice (nutmeg, cinnamon), dried herbs, subtle oak, and dense, dusty tannins.
Drink tonight & every night, or hold until ~2029.
FARMING : Conventional (traditional but "respectful") : dry-farmed bush farms are cultivated manually without the use systemic pesticides, herbicides, fungicides, or fertilizer
WINEMAKING : Varieties ferment separately in stainless steel tanks for 2 weeks; aged for 6 months in French oak barriques
PAIRING : Fabada Asturiana (Spanish Pork & Bean Stew)
Spain : Rias Baixas
MEDIUM-BODIED, CITRUS, TROPICAL, MINERAL, GREEN HERBS, NO OAK
Citrus notes with tropical character, minerality, and an herbaceous finish. Crisp acidity reminiscent of green apple and line show on the palate, with just a hint of salinity to round out the finish. Winemaker’s random obsession with bears lends itself to the theme of the labels.
NEW ZEALAND : AUCKLAND : KUMEU & HUAPAI
MEDIUM-BODIED, FIG, PEACH, MINERALITY, CRISP, OAK
A combination of oak and stainless steel fermentation results in a hefty mid-palate and an amalgam of tropical fruit notes. Citrus and salty sea air aromas waft on the bouquet while cleansing acidity and ripe fruit dazzle the palate. Ki’ora mate!
FARMING : Conventional
PAIRING : Seared Tuna with Cucumber Salad
NEW ZEALAND : AUCKLAND
MEDIUM-LIGHT-BODIED, RASPBERRY, STRAWBERRY, FLORAL, SPICE, OAK
A very light and refreshing style of pinot from winemaker Michael Brajkovich, who was New Zealand’s first Master of Wine (MW). Fresh, light, and dry, with a vibrant edge and nice hint of chalky tannins — the palate is lightweight yet fruity with a lick of oak spice and angular acidity.
PORTUGAL : DOURO : PORTO : NV
Red Port Blend
MEDIUM SWEET, FULL, BODIED, RED/BLACK FRUIT, OAK
The nose here is very floral and pretty with rose, violet, black raspberries, cassis, and black cherry. The palate is rich with a little sweetness, light tannins, and very elegant finish.
FOOD PAIRING: Cheese
France : Alsace
DRY, MEDIUM-FULL BODIED, STONE FRUITS, CRISP, HONEY, ALMOND
Declassified Grand Cru Alsatian vineyards. This is the perfect example of how an Alsatian wine pinot gris should express itself: clean, crisp acidity, yellow peach, mirabelle plum, and acacia honey.
OREGON : WILLAMETTE VALLEY
MED-FULL-BODIED, RASPBERRY, PEPPER, VANILLA, EARTH, SMOKE, FRENCH OAK
Powerful Pinot from the misty northern slopes of Oregon’s Willamette Valley…Although “Nevermore” makes a loud entrance with its display of lush dark fruit, spice, and fine, powdery tannins, it clearly shows a respect and influence from the food-friendly and elegant stylings of Old World Pinot, too. Quoth the Raven, “Nevermore.”
PAIR WITH: Roast Pork with a Cranberry Glaze
FRANCE : LANGUEDOC-ROUSILLON
FULL-BODIED, RASPBERRY, MINERAL, BAKING SPICE, EARTH, NO OAK
This tremendously rich, fruit-forward, and food-friendly blend is primarily Carignan from 70 year old vines, and 10% Syrah from 40 year old vines. A good bottle study for the power and versatility of the oft-overlooked Carignan grape, it’s not to be missed if you enjoy lighter styles of Zinfandel, Merlot, or a Côtes de Rhône blend.
ECOLOGY : Biodynamic
PAIR WITH :Roasted Chicken with Mushroom Gravy
USA : CALIFORNIA : SIERRA FOOTHILLS
Zinfandel, Petit Sirah
FULL BODIED, BLACK FRUIT, PURPLE FLOWERS, EARTHY, NEUTRAL OAK
Great balance of fruit-black raspberry, cassis, and hints of cherry- and firm acidity, making for a great velvety yet structure wine. Incredible notes of dark chocolate and black pepper spice with underlying notes of lavender and violets
FOOD PAIRING: Pizza & Pasta
South Africa : Western Cape : Simonsberg-Stellenbosch
MEDIUM BODIED, RED FRUIT, PURPLE FLOWERS, BRIGHT, USED OAK
A gentle expression of Pinotage that shows the beautiful marriage of Pinot Noir & Cinsault. Aromas of dried savory, mulberry, cassis liqueur and forest floor. On the palate, it is velvety smooth with brightness, delicate hint of smoke and baking cocoa.
France : Loire : Touraine : Azay-le-Rideau
Gamay, Old Vine Grolleau, Cab Franc, Syrah, Sauvignon Blanc
LIGHT-MEDIUM BODIED, GLOU-GLOU, RED CURRANT, BRIGHT, JUICY, NO OAK
Fresh, fruity, and fragrant. Made in the ‘glou-glou’ style (French for ‘glug glug’), this easy drinking quaffer delivers on many levels. Carbonic maceration gives it a slight Coca-Cola funkiness, a calling-card for natural reds. Dark red and blue fruits shine with underlying acidity. Chill it and enjoy!
California : Santa Rosa
DRY, FULL-BODIED, ALMOND, MELON, UNFILTERED, FUNK, NEUTRAL OAK
Effusive aromas of pear, melon, chamomile, and acacia on the nose. Plush with yellow plum skins and textured mineral on the palate. Finishes fresh with slight hints of blanched almond and sea spray. Hip and slightly funky orange wine!
PAIRING: Seafood & Pasta
AUSTRALIA : TASMANIA
LIGHT-MED-BODIED, CITRUS, MELON, NECTARINE, CREAM, NEUTRAL OAK
So fresh, so clean: refined fruit and crisp acidity (Tasmania is well-known for its cool climate, high acid wines) are balanced by a very light creaminess on the palate in this highly-inexpensive bottle from Devil’s Corner. Check it out if you like un-oaked or lightly oaked Chardonnay (such as Chablis). Drink now — 2025.
WINEMAKING : 85% fermented in tank & 15% in barrel; aged for 3 months in used French oak punchions (large barrels)
ECOLOGY : Sustainable; vegan
PAIRING : Smoked Salmon with Mayonnaise and Capers
FRANCE : BEAUJOLAIS
LIGHT-BODIED, CARBONIC, RED FRUIT, STONE FRUIT, EARTH, SMOKE, BLACK PEPPER, NEUTRAL OAK
Fresh, juicy, and a touch rustic carbonic 100% Gamay from Chateau Cambon, a joint venture between the epically (yes, epically) celebrated estates of Marcel Lapierre and Joseph Chamonard (both are considered fathers of the natural wine movement) to produce amazing, completely natural Beaujolais. Grapes are sourced from vineyards located between Morgon and Fleurie.
Unfiltered, unfined, and unsulphured.
FOOD PAIRING: Chill It a Little & Drink Straight Up
FRANCE : BURGUNDY : CHITRY
MED-BODIED, YELLOW PEAR, CITRUS, WET STONE, GREEN APPLE, LIGHT HONEY, NO OAK
For Burgundian whites of great character and amazing value, look to Chitry (a neighboring appellation to Chablis). Linear and precise, 'Constance' has fresh acidity, delicate fruit, and striking, 10/10 minerality. A dead ringer for Chablis!
WINEMAKING : Low-intervention: fermented in tank w/ natural yeasts; very little SO2 added; no filtration; aged on lees in tank
FARMING : Sustainable: no chemicals used in vineyard; grapes are hand-harvested
PAIRING : Crispy Artichokes Hearts
$25FRANCE : BURGUNDY
ITALY : FRIULI-VENEZIA GIULIA : COLLIO
DRY, FULL BODIED, ORCHARD FRUIT, BRIGHT, UNOAKED
Its richness is reminiscent of Pear Williams, banana, and Acacia flowers wrapped in a slight scent of fresh apricot. Pleasant flavors of pear syrup and quince peels. Bright, well balanced, with a long, fruity finish.
FOOD PAIRING: Risotto & Vegetables