Arlo is our take on Basque cider — extra dry funky and fresh. This cider is a blend of our apples and apples from our longtime friends at Petritegi Sagardoa, in Spain. This complex blend of... Read More
If anyone embodies the promise and spirit of “The New Spain,” it is Alvaro Palacios. His L’Ermita is widely considered—along with Peter Sisseck’s... Read More
Turriga is the benchmark red wine of Sardinia, conceived by the Argiolas Family and Giacomo Tachis. The impetus was to create a great Sardinian wine capable of long aging using only Sardinian... Read More
Benoit is an eighth-generation vigneron that returned to the family estate after working for Bollinger. He is committed to natural farming and aims to craft unadultered, pure Pinot Meunier. He purchased... Read More
Monastrell is our region’s classic variety and with Altos de la Hoya we aim to capture its essence. Each harvest, we select from our top lots, utilizing only wild yeasts for fermentation.
WINEMAKER’S NOTES: The fruit was destemmed and pressed into stainless steel tank. All three varieties fermented together just over 30 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from... Read More
There are so many variables when it comes to crafting a gin. Narrowing the choice of botanicals that influence flavor can be daunting. For us, deciding which botanicals to use was made easier by the fact that we grew up on a farm.... Read More
Closure type: cork Light, chillable red! A delightful example of the wines from the Durigutti family nostalgic series, focusing on the wines and grapes they used to drink at home. VARIETAL: 100% organically grown Sangiovese VINEYARD:... Read More
Only native vines, without Cabernet or Merlot, to maintain the most typical formula of the most famous Italian wine, without following the trend that see the use of wines from the South to modify the beautiful ruby red typical... Read More
Irizée is the very first cuvee of the new era of Champagne Régis Poissinet. And as our ambassador it perfectly embodies our vision, our engagement and our values. Luminous, upright and free-spirited, yet solidly... Read More
This ancient, 17th century château located about an hour from the city of Cahors is making some fantastic and well-priced cuvées. Winemaker Fabrice Durou has captured the beauty of the Malbec and Tannat grapes while... Read More
Our La Chapelle is a limited edition Minervois from our oldest Syrah vines, blended with a hint of Grenache. Named after the 11th Century Chapel that overlooks the vineyard, it is an expressive wine that will stand the test of... Read More
This estate wine comes from a single vineyard in Cachapoal. The wine shows Cassis, leather, and baked berry compote on the nose with kirsch and baking spices on the palate. The fruit and tannin are in harmony. A classic Cabernet... Read More
Fruit Source: Rented vineyards from schistcovered vineyards in Corullón and surrounding towns. Vine age: 40-90 years. Oak Aging: Few weeks in new French barrique + 6-10 months in 2nd & 3rd passage barrels. Avg. Production:... Read More
FARMING:Organic, From 10 parcels within four terroirs: Bouzy, Ambonnay, Louvois, Tauxières. Each parcel is farmed organically and Rémy implements bio-dynamic practices. He along with... Read More
Site & Vines: the 5 AOC Gigondas plots, which represent 4.5 hectares of the estate, are located exclusively on the southern slope of the Dentelles de Montmirail between 1200 and 1700 feet above... Read More
Since its founding in 1928, Vouvray’s Domaine Huet has been the standard-bearer for great, age-worthy Chenin Blanc. And to this day, year after year, the estate produces some of the world’s most compelling white wines—and... Read More
Michel Caillot is the nephew of Pierre Morey, former winemaker at Domaine Leflaive, and now proprietor of Domaine Pierre Morey and Maison Morey-Blanc. Michel took over from his father Roger Caillot. Unusually for modern Burgundy,... Read More
Domaine Michel Caillot Meursault Le Limozin is a beautiful Chardonnay from this famous appellation in Burgundy. The Caillot domaine was established in the village of Meursault by Roger Caillot, the father of Michel. The estate... Read More
The Bandol Tempier Rosé offers a unique blend of complexity and freshness. It has a fine structure, with no tannin. The high-quality care given to the vines and the diversity of the terroirs* produce a flavorful intensity... Read More
Working in Chénas, brothers Paul-Henri and Charles Thillardon have crafted this delightful Pét-Nat from Gamay. The palest pink color in the glass. Full of fresh, lush fruit flavors and just the slightest bit off... Read More
Doniene Gorrondona farms ecologically and the wines are fermented using only the native, indigenous yeasts for spontaneous fermentation. Itziar and Andoni believe in creating wines that reflect their distinct... Read More
“Herein awaits a sparkling red wine made with Frontenac Noir grapes from 2017. For this wine we ventured further North, up the foothills of Vermont, where Penny Hill Vineyard sits nestled with views to... Read More
WINE MAKING: The grapes are gentle destemmed, crushed and sended inside specialized stainless steel tanks, for 10 days. Alcoholic fermentation takes place through indigenous yeasts living on the... Read More
Cocai is a typical Italian frizzante, techinically a Lambrusco rosè, obtained from the first soft pressing of Lambrusco Marani grape variety. The soft pressing allows to extract only the finest aromas, and immediately separating... Read More
Dolcetto from its home region of Piedmont! Dolcetto is a grape that by itself exhibits earthy, tannic, wild forest fruit notes. A great food wine and awesome for fans of full boied reds looking for something approachable yet different... Read More
This 100% Chenin Blanc is aged on lees in large format oval shaped casks, hence the designation ‘en foudre’. The result is a complex, balanced Chenin that rivals some of the best from France or South Africa. About... Read More
Sauvignon Blanc and Trebbiano direct press. Natural primary fermentation in stainless steel. Secondary fermentation in bottle with must from original harvest. Minimal added sulfur and no filtering or fining.
Brun’s non-vintage (aka NV) sparkling, the Cremant de Bourgogne Blanc de Blancs Extra Brut “Charmes,” is made of 100% Chardonnay grapes, and is made with the same winemaking method used to produce the wines of... 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
I’m excited to offer you this delicious wine made of 34% Early Muscat, 34% Pinot gris, 18% Riesling, and 14% Pinot blanc. This year, I decided to whole cluster press all of the fruit at picking except for a couple of fermenters... Read More
The Flesh and Bone is a lees-aged flaxen sparkling cider grown from our vineyard in a green and gold valley of rolling hills that faces the setting sun.
It is an ancestral methode second fermentation... Read More
* This item is for local delivery and in store pickup only
This one is bright, fruity, spicy. Young with vibrant acidity, we like it with a little chill and served with food when you want a light summer red that drinks like a white. If you prefer a more quiet acidity, we recommend laying... Read More
The Loup d’Or is the “golden wolf” – a mythical creature that haunts the edges of the Chatauguay forest that borders the farm. It’s also a white wine, made from the Brianna grape which counts several... Read More
Why buy roses when you can buy bottle of THIS instead?!
This bottle is a unique. Winemaker Deirdre Heekin has made this cider in a style that honors an old-school Italian cider called vin ëd pom. Traditionally made high... Read More
* This item is for local delivery and in store pickup only
‘Vinu Jancu’ is an old Sicilian name for skin contact white wine & our friends at La Garagista produce a mighty one, using 100% La Crescent grapes that they farm Alpine style in the hills of Barnard.... Read More
100% Frappato (nerocapitano is a local name for this native red grape varietal). Spontaneous fermentation without temperature control. 2 weeks skin maceration. Aged in cement tanks. Natural malolactic fermentation.... 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
This cider is blended from at least a dozen varieties of apples with a predominance of bitter and bittersweet varieties. The two principal varieties are Petit amer and Binet rouge, both local... Read More
The grapes for this basic cuvée of Sancerre are sourced from the vineyards in Bué, Vinon and Crézancy. After harvest, fermentation is done in stainless steel cuves at temperatures between 14 and 18 degrees... Read More
Dominique Moreau named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. With the 2005 vintage, Dominique set out to produce a series of single-vineyard, single-variety,... Read More
I make natural wine, but this is a term I'm beginning to be less and less comfortable with, because its implications are very complicated. I really want to stress that my main goal is to make a good wine that reflects where... Read More
* This item is for local delivery and in store pickup only
75% Red Grapes (Sangiovese/Canaiolo), and 25% White Grapes (Malvasia, Trebbiano). Spontaneous fermentation. Aged in cement until bottling in the Spring. Minimal added sulfur and no filtering or fining.... Read More
Sonoma Coast Chardonnay by Peay is silky and balanced, marked by notes of stone fruit, lemon rind, wet stones, and salty sea air. A lively finish and bright acidity make this wine insanely food-friendly... Read More
Francois Bitouzet—scion of the elite Domaime Bitouzet-Prieur, produces a Passetoutgrains (organically farmed, spontaneously fermented) that captures the majesty of great red Burgundy in a pure and uncompromising manner.... Read More
100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.
More characterful than your typical Pinot Grigio, Redenntore Pinot Grigio presents an elegant fruity aroma, with nuts and toasted almonds hints. Its freshness and minerality make it... Read More
We combine Rhodium Vodka, cold-brewed decaffeinated Guatemala Antigua coffee (sourced and roasted by our Pawtucket neighbors Downeast Coffee Roasters), plus a touch of cardamom and a mellow infusion of foraged black walnuts. (Kosher... Read More
A distinctive botanical gin. Foragers’ features a range of ingredients wild foraged from the coasts and valleys of Rhode Island. Local fresh juniper, elderberry, red clover, and rose hips. Herbaceous and floral. 42% abv/... Read More
A well rounded, flavorful gin full of character. Rhodium carefully balances a range of botanicals to make a gin lover’s gin. The juniper foundation is enhanced with angelica, orris, coriander, cardamom, and citrus. Crisp... Read More
Flavored Rhodium Vodka made with tart Montmorency cherries , cranberries from local family bogs, and a touch of fragrant hibiscus and rosemary . Kosher certified, Organic & gluten free 34% abv/ 68 proof Cocktail suggestions: Rhodium... Read More
Made from 100% organic corn spirits, distilled seven times and charcoal filtered, Rhodium Vodka adds locally grown apples to the final distillation. Rhodium Vodka is extra smooth and perfect either in a cocktail or on its own.... Read More
Made from 100% organic corn spirits, distilled seven times and charcoal filtered, Rhodium Vodka adds locally grown apples to the final distillation. Rhodium Vodka is extra smooth and perfect either in a cocktail or on its own.... Read More
Since its founding in 1928, Vouvray’s Domaine Huet has been the standard-bearer for great, age-worthy Chenin Blanc. And to this day, year after year, the estate produces some of the world’s most compelling white wines—and... Read More
The gnarled fruit that we find while foraging has, for decades, been chalked up as food for wildlife, ill suited for human consumption “deer snacks”. We know better: we spend the fall searching for wild apple trees... Read More
A racy cranberry and dansom plum accented ultra-dry bubbly delight from a low intervention winery in Vermont. Juice of Marquette grapes, bled off in the saignée method to making a lighter wine and finishes fermentation... Read More
A red bitter aperitivo should be BITTER. Designed around Italy’s iconic Negroni cocktail, St. Agrestis Inferno Bitter is intended to be the greatest compliment to gin and vermouth... Read More
Tasting each varietal every day, across the board, we pressed each varietal after 6 days of carbonic fermentation and let the wines finish fermenting in tank. The pun “Love You Bunches”... Read More
Super fun little wine. Old vine Cinsualt, fermented using partial carbonic techniques. Bright and fresh. Crunchy berry fruits, bramble and dusty minerals. Fantastic wine for white... Read More
Friulano is a variety of transalpine origin, in particular from France, which arrived by chance in Friuli together with other international grapes such as the classic Sauvignon. Some analysis on the DNA of the vine... Read More
GRAPE VARIETY: 100% GARNACHA VINEYARD: Old vines located in Fitero area.
VINIFICATION: The grapes were harvested by hand when they reached optimum ripeness in each single vineyard. They were picked up and transported to the winery... Read More
Vincent makes organic, expressive wines in Oregon's Willamette Valley. This unique wine dubbed a Pinot Gris Noir is their take on a skin-contact red made from the darkly pigmented Pinot Gris grape. Vincent explains: Instead... Read More
Descriptors: Energetic, Refreshing, Crisp, Effervescent, Tart
Bright aromas of hibiscus, unripened berries, and sour cherries greet the nose upon decorking. The flavor is at once tangy and sweet bearing resemblance to a cranberry... Read More
