Staff Picks:

Frug (pronounced “froog”) is a shake-your-hips kind of dance popular in the 1960s, lively like good natural wine.

Making of: spontaneous fermentation in stainless steel, including malolactic. The wine then spent 10... Read More

100% Gamay. From Jean-Paul Brun's organically farmed estate Gamay vines on clay-limestone soils in hilly Charnay in the southern Beaujolais. The name FRV100 is a play on the word “effervescent”--which becomes more... Read More

This Chardonnay is the very first for Kelley Fox Wines (though not for me as an Oregon winemaker). These beautiful, mature vines were planted in 1991 on a gentle, east-facing slope of ancient marine soil in the Dundee Hills. The... Read More

Naturally delightful, enchanting red bubbles from our friends in Vermont at La Garagista.

They explain: Chi•con•fond•ay. It confounds us. Surprises. Dumbfounds. Slays. Bedazzles. Staggers. Shakes. We’re feeling... Read More

Roughly 50/50 Frappato and Nero d’Avola with a small amount of Grenache. Destemmed Frappato and Grenache are fermented in plastic ‘tini’ while the Nero d’Avola is fermented in tronconic wooden barrels.... Read More