staff picks

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A flirty, flinty and fun Sancerre crafted from 100% Sauvignon Blanc grapes, reflecting the estate's commitment to traditional winemaking practices. In appearance, it presents a light straw hue with green highlights. The nose is expressive, featuring floral and exotic fruit notes, with a subtle vegetal undertone. On the palate, it offers a crisp, pronounced front palate that transitions to the roundness of ripe white peach, culminating in a lingering mineral finish. 

Crafted from a blend of 53% Sauvignon Blanc and 47% Sémillon grapes. The vineyards, averaging 25 years in age, are situated on soils composed of 80% sandy gravels and 20% clay gravels. The wine undergoes fermentation in a combination of stainless steel vats and oak barrels previously used for a first-growth wine, followed by six months of aging on lees. Aromas of wild mushrooms, crushed rocks, white truffles, peach tart, preserved mandarin peel, poached pears, lemongrass, and lime leaves. 

Also known as Campogrande, a white wine from the Orvieto Classico DOC in Umbria, Italy. Crafted from a blend of Procanico and Grechetto grapes, it embodies the elegance and bracing acidity of the region's fine white wines. The harvest began at the end of September, yielding healthy fruit with optimal acidity and an excellent aromatic profile. The nose is intense, offering pleasant fruity aromas of ripe Golden apples, apricots, and orange zest.  

The fantasy name ‘Branu’ originates from the Spanish word Verano, which was adopted from the Sardinian dialect to mean spring, hence the name suggests a rich freshness and beautiful new floral notes. The wine opens to reveal lemon zest, mint, and green apple aromas, complemented by flavors of crushed lime and salty minerals. Aged in stainless steel tanks presents a fresh, energetic profile that denotes a crisp and vibrant palate, giving way to hints of almond and rosemary.  

 Dirler-Cade is the product of two iconic Alsace houses coming together. The vineyard is in a prime location with half of the vines sitting in Grand Crus. The families have been making wine for five generations. The wines are versatile and can hold up with Michelin star food, or be celebrated in a natural wine competition. 

 A strong Greek white from the isle of Santorini, this vintage in particular portrays the distinctive Assyrtiko grape, most notably its vibrant acidity and piercing minerality. The inclusion of Athiri and Aidaini, two other Greek varietals, adds a pleasant grapefruit and pomelo note, balanced alongside the flaky sea salt and a soft flint finish. An excellent representation of Santorini’s unique terroir, making it both approachable and endlessly revisitable. 

The Pieropan vineyard is still enclosed by the original town walls, which date back several hundred years, framed by a picturesque medieval castle overlooking the grapes. The vineyard itself dates back to the late 19th century when the founder actually created a new style of dessert wine, the Recioto di Soave. A clay-laden soil and intense heat mean the few Garganega and Trebbiano grapes that are picked are ripe, simply bursting with concentrated flavor. 

Ca’ Bianca of Piedmont has been producing exceptional wines for almost 100 years. In Alto-Monferrato winemaker Pier Luigi Borgna transforms fruit from a hillside amphitheater-shaped terrace into masterful wines. Their 2010 Moscato d’Asti is an excellent showing of delicate and sweet peach, sage and citrus. We highly recommend this Moscato d’Asti for the fan of elevated sweeter wines. 

Winemaker Anais Ricome continues the family tradition, crafting the wine with low-temperature fermentation and aging on fine lees for optimal freshness and aroma. The vineyard, situated between clay-limestone hills and the Bassin de Tau, benefits from a stream that supports local biodiversity. Out of the Mediterranean adjacent part of France makes a crisp, aromatic white wine using night-harvesting techniques to preserve the stonefruit and white flower notes. 

A lively Veneto Bianco crafted from 90% Garganega and 10% Chardonnay grapes, sourced from the Foscarino vineyard's volcanic tuff soils. Visually, a bright straw yellow hue greets the drinker, followed by aromas of ripe apple, lemon tart, and peach. On the palate, it is juicy with a peach-like fuzz, showcasing almost sweet, ripe fruit, well-integrated acidity, and subtle minerality.   

One of only 7 vineyards that are designated as Chablis Grand Cru, the eastern-facing slopes, composed primarily of stony slate, creating a fresh mineral finish. A snap freeze in late spring delayed harvest, paired with a wet growing season resulted in miniscule harvest, albeit of a phenomenal quality. A heroic vintage!  

A lesser-known variety that was first planted in Alto Adige sometime around the mid-19th century has blossomed to become one of the most-grown white varieties in the region. Loving a cool climate, at moderate elevations between 300m and 750m, the grape shines with a fresh bite, crisp fruit character, and highly integrated verticality. 

The Zilliken family of Mosel, Germany has been crafting Riesling wines for five generations. Their viticultural history dates back to 1742 when royal forester Ferdinand Geltz founded the winery. They now make a range of award-winning Rieslings that are beloved worldwide. This wine is a delicious balance of acidic and sweet, with notes of tropical fruit like mango, and golden raisin. 

 An homage to the famous Dopff and Irion families, whose winemaking legacy dates back to the 16th century, though the chateau was originally owned by the Princess of Wurtemberg, giving additional meaning to the chateau’s nickname "the pearl of Alsace.” Entirely handpicked, this wine is 100% suitable for vegans and fermented with lees in stainless steel for a period of four months. Notes of tart white-fleshed fruit, toasted marcona almonds, white peppercorns, and grated ginger. 

Although the winery was founded in the 1980s, Frog’s Leap has been under construction since the 70s. Founding winemaker John Williams began working for Stag’s Leap wine cellars a year before the 1976 Judgment of Paris put Napa Valley on the world map. When the American winery beat out French wine in a blind tasting, Williams became "the” salesman of the region. After this success, he bought Frog Farm and founded Frog’s Leap. 50 years later, their 2023 Sauvignon Blanc is a resounding success. 

The Pont de Chevalier Sauvignon Blanc, from the Knights Valley, Sonoma, is a bright, crystal clear expression of the region. Hand-harvested between August and September, the grapes were delicately pressed to preserve their aromatics. The juice underwent a 72-hour cold settling before fermentation in stainless steel at cool temperatures, inhibiting malolactic fermentation to maintain brightness. It presents aromas of white peony tea, linden flower, citrus peel, passion fruit, and mineral tones.

The Estate-owned Keyhole Ranch, based out of the northern Russian River Valley produces Seghesio’s Italian white varietals. Coastal breezes and morning fog create ideal windows for ripening, paired with a nighttime harvest to maximize the grapes vibrant flavors and piercing acid. Whole cluster pressed, with slow pressure extraction in a bladder press to finish the wine with a clean, green note.  

Oregon territory is made and bottled by Paul O’Brien in Roseburg, Oregon. First grown in Oregon in 1865, Pinot Gris grows exceptionally well in the cool climate. The fruit is from dry-farmed vineyards in the Willamette Valley to ensure a late harvest and balanced acid. The wine is then cold fermented to encourage complexity and goes on to spend time in stainless steel. 

A bright and refined white Bordeaux blend from California’s Livermore Valley, highlighting the region’s vibrant terroir. Primarily Sauvignon Blanc for crisp acidity and aromatic freshness, balanced with a little Sémillon for added texture and richness. Fermented in stainless steel and neutral oak to preserve its freshness and enhance complexity. Flavors of green apple, tropical fruit, and pear, complemented by a creamy texture and refreshing minerality. 

Barboursville Winery is located on the Monticello estate. Yes, the same land previously owned by Thomas Jefferson, who foresaw Virginia as being an impactful worldwide wine-growing region. Today, the Barboursville estate in Virginia is owned by Gianni Zonin. Being from Italy himself, he sought land that mirrored the famous Piemonte region. The latitude of the vineyard, as well as the climate and terroir, meets this exact criteria. Perfect for growing Italian varietals in America.

The Steading Blanc is crafted from non-traditional Barossan varietals: Marsanne, Rousanne, and Viognier. This wine is patterned after the mineral-forward wines of the Rhone Valley. This dry wine offers notes of fragrant jasmine and gardenia, apricot, peach and tropical aromas. On deeper consideration, this wine reminds one of bee’s wax, lemongrass, and ginger. The Steading Blanc is aged in 225 litre oak barriques made by Dominique Laurent ‘Magic Casks’. 

Ahhh yes, the quintessential South African grape, Chenin Blanc! This wine dazzles with aromas of bosch pear,  lively quince, and honeysuckle, complemented by hints of vanilla and spice from its time in  neutral French oak. Medium-bodied with vibrant acidity, it offers flavors of ripe stone fruits and a creamy, textured finish. "Steen" is the traditional South African name for Chenin Blanc, reflecting its deep-rooted history as the country's most widely planted grape.

With the 2021 growing season being exceptional, this vintage earned its highest scores in 20 years. Low rainfall as well as mild spring and early summer temperatures, the vines experienced a normal bud break in mid-March. Showcasing coastal influences, vibrant notes of lemon zest, grated ginger, and pineapple, jump out of the glass. The mid-palate reveals a lovely minerality, and the mouthwatering acidity enhances the long, elegant finish.  

This stunning Chardonnay from the oft-forgotten Knights Valley in Sonoma. A shame to sleep on this terroir, as the white-ash tuff loam lends a vibrant minerality and crisp, acidic backbone to this cooler vintage. Showing exceptional quality from a low-yield vineyard, followed by fermentation in 70% new French oak and 10 months of aging on fine lees—resulted in a rich, complex wine. It offers aromas of citrus, honey, ginger, and shortbread, with flavors of Meyer lemon, orange blossom, and salted 

A scenic vineyard attached to a hotel and award-winning restaurant, Babylonstoren makes small-production wines in a classically old-world style. The grapes are whole-cluster pressed and inoculated in stainless steel tanks. Following a quick fermentation, the wine is moved to 300-liter French oak barrels, 40% new and 60% second use while being kept on lees for up to four months. A leaner style of Chardonnay, fresh with lemon zest, quince, kiwi, and white stone.  

Named after the legendary Carter brothers’ Narrow Gauge railroad system used to transport goods, this Chardonnay is a celebration of the timeless classics, while embracing a forward-thinking mentality. A full yet refined and refreshing style of Chardonnay, the classic notes of pineapple and apple are present, complimented by a mild mineral undertone. The complex palate and nuanced mouthfeel are achieved through whole cluster press and a gravity flow into neutral French oak for 14 months. 

An elegant, dry-style white wine from Washington's cooler Yakima Valley, features a bright golden hue and a complex nose of pink grapefruit, minerality, and fresh ginger. On the palate, it offers a velvety texture with hints of dried herbs and coriander, enhanced by its fermentation in neutral oak.  

 Two Shepherds Winery pays equal attention to their wines as they do their clever names. The name Two Shepherds stems from the winemakers’ belief in guiding along the grapes, protecting them from harm, and caretaking the wines without overbearing. This particular orange wine series is “coined” Centime after France’s historic copper penny. The additional time spent on the skins deepens the hue of this wine of Vermentino, Picpoul, and Albarino, giving it the classic rosy color. 

Megan and Ryan are winemaking partners with a near-identical vision. They claim to never argue and agree on winemaking decisions 99% of the time. This wine represents the 1%. When discussing the best approach for the 2023 harvest, the pair experienced a rift. Thus, the “His” and “Hers” Vermentinos. The His gives off notes of jasmine, rose, and peach. The difference lies in the skins. Ryan decided to whole-cluster ferment to draw in savory characteristics and lend structure. 

The beautifully sandy soils of Tavel, France help Château D'Aqueria produce a phenomenal 6-grape blend rosé. Grenache Noir, Syrah and Mourvedre contribute to the deep rosy hue, while Clairette, Bourboulenc and Cinsault add a biting acid and fresh raspberry finish. Known for its exceptionally crisp palate and fragrant aromas, this rose will have you coming back for more. 

On the slopes of the Simonsberg Mountain lies a hidden South African secret; Babylonstoren. Carried by no other wine bar in California, this succulent rose was fermented and matured  in Nomblot cement eggs and terracotta amphoras. Named the official rose of the Chelsea Flower Show, this rose is unlikely any you've tried before. 

A luscious red, comes from 65-year-old vines in Goriška Brda, Slovenia's premier wine region.  The name derives from the Italian "ribollire," meaning "to re-boil," referencing how fermentation would pause in winter and restart in spring due to the cold Bora winds. Fermented with native yeasts in stainless steel, it is then aged for 18 months in used barriques on its lees.  

In 1966 when Italian viticulture was in a rough patch, Domenico Poggiali Fèlsina bought the estate and created Felsina. He set out to improve the overall quality of the wines, and it paid off. For 17 years, Felsina has been awarded Gambero Rosso’s prestigious Tre Bicchieri award. Their wines are authentic representations of the Tuscan Sangiovese varietal, with notes of pine, mushroom, and plum.

Vigneti Zabù is a young producer in Sicily founded in 2007. They aim to highlight the native varietals of the island. Annually, they make wine from the Nero d’Avola grape, the most widely planted grape in the region. The vineyard is set on the sloping Southwest coast, surrounded by olive groves. The 2021 vintage has a rich balsamic note, red fruits, and rosemary.

Bertani is such a famous producer of Amarone wine, that the two words are now synonymous. The Grezzana winery dates back to 1857 when brothers Giovan Battista and Gaetano Bertani founded the winery.  The wine is produced in the Veneto region of Italy and is a classic Valpolicella blend. This is a rich, bold red that pairs well with beef and venison. 

On the Adriatic Sea, in the Abruzzo region, La Quercia makes classic Montepulciano wines. The grapes are harvested from 20-50-year-old vines untouched by chemicals. Winemaker Antonio Lamona said, "I would rather forgo an entire vintage than put man-made pesticides in my soil”. The 2014 gives off marinated cherry, cedar, and licorice notes that pair well with Italian cured meats. 

100% Nebbiolo wine from the Serragrilli vineyard in Neive, Piedmont. This vineyard's southwest exposure ensures optimal sun exposure, contributing to the wine's quality. A brilliant garnet red color attracts the eye, then the nose is enticed by sharp red fruit, crushed roses and baking spices. On the palate, it is powerful yet elegant, revealing silky and well-integrated tannins. Wine Enthusiast awarded the 2016 vintage a 93-point rating, noting aromas of rose petal, red berry, and camphor.

Pipoli grows its Aglianico in a vineyard that feels like stepping back in time according to consulting winemaker Alberto Antonini. Located 800 meters above sea level, the vineyard is completely isolated and removed from the nearby towns. The grapes are hand harvested, destemmed and crushed, and go through pre-fermentation maceration. The grapes are aged in 60% stainless steel tanks and the rest barriques for 10 months, giving the wines silky notes of cherry, vanilla, and spices.

Chateau Musar is a world-renowned winery with a cult following. The winemaker has been making wine in Lebanon since 1959, after training in Bordeaux. The Cinsault, Grenache, and Cabernet Sauvignon of this blend are fermented separately in cement vats and then aged in French oak barrels for 6 to 9 months. The grapes are sourced from the same vineyard in the shadow of the Bekaa Valley village of Aana. 

Chateau Musar is a world-renowned winery with a cult following. The winemaker has been making wine in Lebanon since 1959, after training in Bordeaux. The Cinsault, Syrah, and Cabernet Sauvignon of this blend are fermented separately in cement vats and left unoaked to maintain pleasant freshness. The grapes are sourced from the same vineyard in the shadow of the Bekaa Valley village of Aana.

Château Anthonic is an eco-conscious Bordeaux producer in the Medoc region. Winemaker Jean-Baptiste is a passionate agro-forester with a unique winemaking philosophy. The trees he carefully cultivates interact with the roots of the grapevines to achieve a dynamic ecosystem, creating healthy soils and excellent grapes. You can even sense a hint of eucalyptus in his wines. Despite famous neighbors in the Moulis-en-Médoc region, Château Anthonic remains approachable and down to earth, literally. 

Château Troplong Mondot is a prestigious Saint-Émilion estate known for its rich terroir and exceptional quality, having been highly regarded since its acquisition by Christine Valette in 1980. Valette's transformative changes, such as manual harvesting and modernized cellars, elevated the estate’s reputation, culminating in its classification as a Saint-Émilion Premier Grand Cru Classé in 2006. 

100% Merlot wine crafted by Château Les Arromans in the Bordeaux region of France. The vines, averaging 35 years in age, are planted at a density of 5,000 per hectare on clay-limestone soils. Fermentation occurs over five days at 26°C, followed by two to three weeks of maceration. The wine is then matured in oak barrels for 12 months, resulting in an alcohol content of 13.5%. Tasting notes highlight a silky smooth texture with bold flavors of plum, fig, black cherry jam, and hints of tobacco.

Domaine de la Noblaie is a balanced blend of organically farmed Cabernet Franc grapes grown in a scenic terroir composed of Senonian clay known as cornuelles and Turonian limestone known as tuffeau. Winemaker Jerome Billard oversees that this Chinon is hand-harvested, gravity-fed, and spends a minimum of 5 months on lees in stainless steel tanks. The vineyard dates back to the 16th century and is speculated to have been a part of the Knights Templar.

Earning a 96 from Wine Enthusiast and a 94 from Decanter, they praised this Pessac-Leognan wine for its age-worthy tannins and powerful black fruit characteristics, adding that it will only increase in depth and richness as it ages. A simple, grand Bordeaux wine, and a gargantuan contender from Graves.  

Sancerre! One of the greatest wine regions, known for producing some of the best Sauvignon Blanc in the world. Yet this wine is a curveball, a 100% Pinot Noir wine from the Sury-en-Vaux sub-region of Loire Valley. The wine underwent manual harvesting, destemming, and a three-week maceration with manual punching down and pumping over. It was then aged for 12 months in oak barrels and tanks. Blackcurrants leap out of the glass, accompanied by fresh thyme and roasted chestnuts. 

The name translates to "Fork of the Pear tree” from Corsican, a tongue in cheek reference to the large diversity of plots that goes into this single wine. While those vineyards have differing microclimates, the soil is predominantly schist and basalt, adding a tacky, grippy tannin structure to the wine, enhanced further by an 18-month aged regime in concrete. The owners practice a biodynamic style and utilize indigenous yeast, skipping the filtering and fining processes.

Thorle is an iconic producer of Spatburgender (German Pinot Noir) wines. It has notes of marinated cherry, briar patch berries, and mint. This wine earns the title of Trocken in the German rating system, meaning it is a dry style. Thorle produces completely vegan wines.

The Douro region of Portugal is known for its incredibly steep slopes, yielding stressed vines and more complex grape flavors. The area is so mountainous a terracing system is needed, requiring manual tending and harvest. While this region was traditionally reserved for only the finest Ports, the production is expanding into fantastic reds. The Broadbent Douro Reserva is a fine example of a Douro table wine. This wine has notes of orange peel, black fruit, wood aging, and spice.

Historical records of Vesuvio date back as far as 1565, but the estate grew to legendary status in 1820, under the management of Dona Antonia Adelaide Ferreira, who planted hundreds of thousands of vines over the course of thirteen years. She constructed a gigantic operation, consisting of eight granite ‘lagares’ each able to hold a staggering 13,750 liters of wine (that’s over 18,300 bottles of wine!) The wine features rich balsamic notes, accompanied by forest floor, and pine influences.  

Bodegas Sentencia, in the village of Los Pedrones, Valencia, makes their wines the traditional way. The winery uses indigenous yeast and foot-treads and ferments its wines in stone vats. Then they age the wine for six months in French oak barrels. This Spanish Garnacha has unexpected yet delightful aromas of strawberries and hoisin sauce. We recommend coming in for a splash before getting Vietnamese food. 

These gnarled 100-year-old vines were originally brought to Bierzo by pilgrims walking the Camino de Santiago, commonly known as "suitcase clippings.” A beautifully funky red wine out of Spain, Raul Perez co-ferments his Mencia with a long maceration time in an open-top chestnut wood cask. The resulting wine has a powerful hint of menthol, followed by eucalyptus, chocolate and aged Cuban cigars. Truly a treat!

Tempranillo is Spain's most renowned grape, beloved for its versatility and ability to produce powerful yet elegant wines. Despite being susceptible to disease, winemakers continue to favor it for its ability to create complex single-variety and blended wines with classic Spanish flavors. The 2020 vintage is made from 100% Tempranillo sourced from young vines, fermented with indigenous yeast, aged in used French barriques, and utilizes minimal sulfur, which earned a 91 from James Suckling. 

This exemplary showing from Finca Nueva is a vibrant and approachable Rioja wine. It showcases the classic characteristics of Tempranillo with flavors of ripe red berries, cherries, and a hint of spice, complemented by subtle oak nuances from aging. Well-balanced, with soft, integrated tannins and a smooth finish, making it an excellent choice for first time tasters. 

A collaboration between California and Spain, the Perinet Merit seamlessly blends Syrah and Garnatxa which bring body and floral notes, while Merlot and Carinyea, two powerhouse grapes that bring the complexity and strong sous-bois earthy undertones. Every vintage is a little different, as the ratio of grapes changes. The 18 carries more fresh minerality and potent woody notes, while showing a true ruby in the glass. 

In the region of Kartri, Georgia Chateau Mukhrani has been crafting wines since 1878. Mukhrani is the first Georgian Chateau, uniting the vineyard, cellar, palace, and history. This wine has notes of dark berry, oak, vanilla, and leather. It is a drier style on the palate with balanced tannins and mouth-watering acidity.

Below-average winter rains led to a low-yield vintage, resulting in highly concentrated fruit, brimming with boysenberry, plum and clove notes. The grapes were harvested early in the morning and promptly destemmed for a 48-hour cold soak. They were then inoculated with a low amount of Burgundian yeast and punched down three times daily. The inaugural 2020 Ferrington Vineyard Pinot Noir, from a legacy vineyard planted in the 1970s, showcases Anderson Valley's rich valley-floor fruit. 

Established in 1999, Escarpment is a New Zealand producer named after the French word meaning long, steep, slope. The name is a nod to the perfect growing conditions to cultivate stressed and therefore complex grapevines. The winery’s Pinot Noir highlights the unique terroir of the plot in Martinborough. The wine is made primarily of grapes off Te Muna Road, a cool climate subregion that lends earthy, spicy, and zesty notes. 

Awarded 93 points by Eric Guido of Vinous, this elegant, structured Pinot dignified tannins and a long, graceful finish. The Tualatin Estate vineyards offer a riper, juicy version of Pinot, with a black salt and exotic spice finish. Round and balanced, with orange citrus enhancing under-ripe red berries and saline mineral tones. The finish is long and potent, leaving a lasting impression of freshly picked berries and refreshing acidity, leaving you wanting another glass.  

A delectable example of Merlot from Washington, producing a round, structured wine which showcases rich, dark fruit flavors alongside aromas of mocha. It is balanced and approachable, with a medium-bodied profile and soft tannins that make it food-friendly. 

Crafted from vines that range from 40 to nearly 130 years old, a delicately balanced and juicy Napa Zinfandel, unlike any you’ve had before. Coating the palate in blackberry and five spice, a velvet finish that pairs incredibly well with BBQ. Give it a swirl, you’ll be surprised at just how much this wine will open up with a little bit of oxygen. 

This Russian River Valley Zinfandel made with a touch of Alicante Bouchet, sees hot days and cold foggy nights, allowing a high quality and luxurious ripening process. The vineyards were originally planted in 1904, lending to the name as well as creating beautiful depth and tannin structure in the finished wine. A jammy palate of blackberry pie opens into a mouthwatering bouquet of baking spices and plums. 

For six generations, the Mauritson family has been growing grapes in Sonoma. Grown in Dry Creek, their Zinfandel has a good deal of warm weather influence. Despite the dry conditions, the ripening period from mid-August to late October was nearly ideal, allowing for patient harvesting at peak flavor and intensity. The briar patch, pomegranate, and violet aromas give the wine an almost seductive quality. The palate is energetic, featuring fresh dark fruits, toasted coffee beans, and plush tannins

This rare Swartland gem, crafted from Tinta Barroca—a Portuguese variety seldom seen in South Africa—offers vibrant aromas of black cherry, underripe plum, and dried oregano, with a subtle hint of spice and earthiness. Medium-bodied with silky tannins, it delivers juicy red fruit flavors and a savory, layered finish. "Sk’windjiesvlei" translates to "Little Winds Valley," a nod to the breezy terroir that shapes this wine's character. 

Alta Vista is an iconic producer of Mendoza, Argentina’s flagship grape. The Alto Malbec utilizes fruit from the steepest part of small vineyard plots to craft a delicious expression of the region. Coming from a smaller hands-on producer, Alto is the result of the hard work of every team member from vineyard to glass. This wine has a lovely ruby color with crimson edges, bright fruit on the nose, and cherry and tropical fruit on the palate. 

In Japanese, Asuka means"A Bright Future and Hope for Tomorrow”, it is also the name of the town founder Kenzo Tsujimoto was born in. The Napa Valley winery Kenzo is heavily influenced by Japanese wines. They create wines that pair well with food, fresh, perfect, and delicate wines. This delightful Cab Franc has no hint of vegetal aromas. Sage, cedar, and raspberry come out of the glass prior to enjoyment. 

Steven Kent L'Autre Côte Livermore Valley blend showcases a predominately Cabernet Franc profile. The Cabernet Franc grapes are sourced from the Ghielmetti Vineyard, planted in 1999 in the Altamont District. Refined tannins and a soft, pyrozine backbone promise a stunning showing of this wine in a few years! 

A choice blend of fruit from three organic vineyards, each unique terror contributes a playful note to this surprisingly light Cab Franc. Fruit from Los Carneros, Oak Knoll and Yountville are fermented for 12 days in stainless steel tanks before being transferred to French oak for 19 months. Refined, elegant wine with layers of dark fruit, subtle herbal notes, and a touch of earthiness. It offers a smooth texture, balanced acidity, and fine tannins, showcasing the variety’s natural complexity. 

Freemark Abbey Winery is located in the heart of Napa Valley in the Rutherford AVA. They have been making wine since 1886. Their 2019 Cabernet Sauvignon is a round wine without any green notes often found in the varietal. The nose offers dark chocolate, pomegranate, and cedar, while the palate reveals blueberry jam and espresso. 

Initially bold with dark fruit aromas and flavors, it has now revealed its elegance and complexity, highlighting why it’s considered one of Napa Valley's finest reds. Notes of crushed red clay, dark berries, cassis, and mountain wildflowers emerge beautifully. 

With low yields of nearly one ton per acre, this vintage boasts exceptional color and depth. Despite its robust tannin structure, the wine maintains a lively energy and sophistication, reminiscent of Bordeaux.

Stags’ Leap is one of the leading producers in the Stag’s Leap AVA of Napa Valley. “The Leap” is appropriately named after the winery’s primary inspiration, the terroir. This wine is the barrel selection, crafted from the finest growth of Cabernet Sauvignon blocks in the vineyard, and possibly the region as a whole. Each block of harvest is fermented separately. The Leap undergoes an almost month-long maceration, then spends 19 months in 100% French oak barrels, 65% of which is new. 

The name, Bin 704, is a tongue in cheek reference to the Bin 407 stablemate from Australia, which respects and embraces the expression of varietals. Chocolate, ripe plums, and almonds dance around the glass, which blossom’s beautifully once introduced to some oxygen. Silky and sublime, this Cab is a picture perfect expression of Napa, and showcasing the varieties first and foremost.  

A refreshing expression of Coombsville's unique terroir, this Cabernet offers aromas of blackberry, cassis, and graphite, with hints of tobacco and dark chocolate. Full-bodied and structured, it boasts rich dark fruit flavors, polished tannins, and a long, elegant finish. With the high amount of ash from Mt. George and the basin shaped construct of the surrounding mountains imbue a dark, tangy note and cold winds which perfectly ripen the grapes.  

“Farming requires optimism. That’s especially true in viticulture, given the timeline to transition bare ground into a finished wine”. 

Chateau Montelena has been crafting wines for 140 years, and while modern technology has streamlined winemaking, it has yet to speed them up. Their philosophy is one of patience and perfection. They believe in spending the extra time and craftsmanship to make exceptional wines. Great grapes can take up to 5 years to harvest after initial planting.

A masterful Bordeaux-style blend from Napa Valley, this tête de cuvées exudes blackcurrant, cherry, and violet aromas, with hints of cocoa and cedar. Full-bodied and silky, it delivers layers of dark fruit, refined tannins, and a long, elegant finish. Perfectly balanced for both immediate enjoyment and extended aging, it pairs beautifully with prime meats or aged cheeses. 

The descendant is a single vineyard wine made from vines planted in 1994 that were cloned from some of the oldest genetic vine material in Australia. The Shiraz is pressed with the Viognier and the two grapes are then co-fermented. The co-ferment is then aged in Dominique Laurent ‘Magic Casks’ for 20 months. The more detailed note reveals blackcurrants, mulberry, cassis, satsuma plum, potpourri, dried apricots, cloves and star anise.  

Tyrrell’s is one of the oldest wineries in Australia, with vines dating back to 1858. The founding family were immigrants from England who planted the Heathcote vineyard. The name for this wine, "Rufus Stone”, comes from an old family legend. Sir Walter Tyrrell fired a rogue arrow that felled King William II. At the place of his death, a stone was placed in Memoriam. As an homage to this history and the ancient Cambrian stone soil of the vineyard, the Heathcote Shiraz was crafted.

Hand harvested at night to retain peak freshness, before being skin-fermented for 14 days, and aged 12 months in French oak, this wine reflects the richness and power of the Paso Robles AVA. Lower yields due to smaller clusters, concentrated the vine’s resources, enhancing the fruit's intensity and creating a more complex flavor profile.
Sourced from French Camp Vineyard in the southeastern Paso Robles AVA, nestled in the rain shadow of Black Mountain. 

The 2017 Cabernet Sauvignon Howell Mountain is sure to make Dunn fans happy. Powerful and ample, it marries the natural intensity of the year with the savoriness that makes Howell Mountain Cabernets so distinctive. Dark blue/purplish fruit, graphite, spice, leather, dried herbs and lavender imbue the 2017 with striking intensity and character. I can't wait to see how it ages. The 2017 is a positively stunning edition of the Howell Mountain Cabernet Sauvignon. 

A bold and zippy Napa Valley red, this blend delivers rich aromas of boysenberries, pluots, and mocha, with notes of vanilla and toasted oak. Full-bodied and smooth, it features juicy dark fruit flavors balanced by soft tannins and a lingering, velvety finish. The long linger of the back palate will leave you “chained” to this exquisitely crafted red. 

A niche name due to the limited production, Smith Woodhouse is nevertheless highly sought after by Port connoisseurs, due to the incredibly high scores and exemplary value in blind tastings. This 10-year Tawny earned a 91 from Wine Spectator. Fall harvest grapes are fermented for a few days before the addition of a 100% grape spirit alcohol, halting the fermentation process, retaining the natural grape sugars and the unique richness inherent in the grapes. 

Michael Broadbent is largely considered the world’s premier taster of Madeira. His years of experience with Madeira led him to team up with Justino Henriques, the single most important producer of classical Madeira. Using the best grapes on the island, this 10-year vintage was aged in the traditional "Canteiro” cask method. Following the full maturation process, this delectable amber-colored wine was racked, fined, and filtered after which it was blended and bottled, ready for you to enjoy! 

The Kracher vineyard is located as close to Lake Neusiedl as possible, to promote the growth of Botrytis cinerea, a fungus that creates the perfect environment for incredible dessert wines. Grapes affected by Botrytis lose a majority of their water, intensifying the sugar content within the skins. After a 80/20 split of aging in stainless steel tanks and large oak barrels respectively, the final product is a top-quality expression of Botrytis and wine making practices. 

Predominantly Semillon, this 2016 Sauterne seems to glow from within, emanating a soft, golden yellow color. A strange yet beautiful cacophony of dried apricot, gingerbread, candied orange peel and spun wheat entices the drinker, while a quiet vanilla note from the barrel aging rounds out the mouthfeel. Scoring 92 points with James Suckling, and 91 from Wine Enthusiast, this estate Sauterne is attractive to both dessert wine aficionados and those new to this delightful style! 

The Kvaszinger winery in the Hungarian region of Tokaji sits at only 300m above sea level, in an ideal location for Botrytis to form. The Botrytis aszū berries are hand harvested and macerated for 3 days with a base wine from the Hatalos vineyard. A rigorous 36 month aging process helps to draw the beautiful dried apricot, heirloom tomato and warm caramel notes out of the berries. 24 months are spent in local Hungarian oak, a mix of new and one use, while the final year sees age in bottle. 

 Benvolio is a producer in the Veneto region of Italy. The sparkling-winemaking team crafts a great example of the Glera grape and Friuli terroir. The easy-drinking prosecco has notes of honeysuckle, grapefruit, and crisp pear. The small bubbles and refreshing balance pair well with salty bites such as caviar or Manchego. 

Charles de Cazanove is a traditional champagne house in the Reims region of France. The house has been making champagne on the same land since 1811. This brut cuvee is a blend of Pinot Noir, Pinot Meunier, and Chardonnay grapes. It has notes of ripe stone fruit and pairs well with seafood and saffron. 

The Mandois Blanc de Blancs 1er Cru Champagne 2017 is a refined and elegant vintage made exclusively from Chardonnay. It displays a luminous golden color and an intricate bouquet of citrus blossoms, green apples, and white peach, with hints of brioche and subtle minerality. On the palate, vibrant acidity enhances flavors of lemon zest and pear, complemented by a creamy texture from extended lees contact. The persistent finish showcases its elegance, making it a perfect pairing. 

Aged on the lees for almost 4 years allows extra time for the wine to reach the peak of aromatic maturity, resulting in a delicately balanced Champagne known for its consistently excellent quality. This wine has a subtle, pale gold color with fine, persistent bubbles. It is delicate, with aromas of peach, white flowers, vanilla pod, and brioche on the nose and flavors of fresh fruit and honey on the palate. 

The Dr. Pauly-Bergweiler Estate spans 16 hectares of steep Riesling vineyards in the Middle Mosel, with white slate soils imparting a cool minerality indicative of traditional Mosel Rieslings. This wine, gently heated to evaporate alcohol while preserving its fruity and sharp mineral notes, offers fresh aromas of apricot, citrus, and apple. A perfect summer sipping wine for those looking to avoid alcohol, it contains less than 0.5% ABV and a pleasant residual sugar of 35.6 g/l. 

Lautus sources Pinotage and Moscato grapes for their vibrant and fresh Rosé from Voor-Paardeberg in South Africa's Western Cape. This non-alcoholic Rosé offers ripe red berry aromas with soft jasmine and honeysuckle touch, a hint of sweetness, and bright, balanced acidity, showcasing the delicate flavors through careful winemaking. It's notably drier than most non-alcoholic Rosés on the market and an excellent summer time choice for anyone who chooses not to drink alcohol! 

This Non-Alcoholic wine option has many of the characteristics of a typical Tempranillo, it has a great deep red color, high tannin, and dark cherry notes. The wine is fermented as usual but is gradually heated below the boiling point to evaporate alcohol from the wine. This leaves the wine with 0.5% ABV. This is a perfect alternative to pair with meat stews and steak for those looking to avoid alcohol.