A biodynamically farmed Bordeaux rosé blending 60% Cabernet Sauvignon and 40% Merlot. Bright red berry, citrus, and subtle herbal notes meet crisp acidity and a dry, vibrant finish with lift and freshness. Read more

A bright, expressive Pinot Noir from Gernot & Heike Heinrich in Burgenland. Lively red cherry and wild berry are lifted by fresh acidity and subtle spice, with delicate tannins and a clean, refined finish. Read more

Dive into the wines of Piedmont with Frank Graniero of AP Wine, exploring one of Italy’s most important wine regions through a focused lineup of classic varieties and appellations. Dolcetto, Barbera, Nebbiolo; including selects from Barolo & Barbaresco. Read more

BURGUNDY: From Regional to Premier Cru - Join us Thurday May 21th - 6 to 7:30pm

A focused, approachable way to understand Burgundy through both place and hierarchy.
Regional, village, and premier cru: tasting producers that exemplify the region. Read more

From 50-year-old volcanic soils in the hills of Breganze, this blend of Vespaiola, Glera Lunga, and Pedevenda balances freshness and texture. Citrus, orchard fruit, and mineral depth meet gentle grip and lively acidity. Unfined, unfiltered, nothing added. Read more

From 4.5 hectares of loess-grown Grüner Veltliner in Wagram, this textured 1L balances freshness and light skin contact. Citrus peel, grapefruit pith, apple skin, thyme, and white pepper ride bright acidity with herbal lift and subtle grip. Read more

A lively Cheverny Rouge from 20-year-old vines rooted in siliceous clay over chalk. Pinot Noir and Gamay ferment for about 15 days in stainless steel, yielding bright red fruit, freshness, and supple structure with an easy, vibrant finish. Read more

Discover the fundamentals of natural wine through a relaxed, guided tasting. Explore organic farming, native fermentation, and minimal-intervention winemaking while building confidence in your palate through conversation, structure, and comparison. Read more

A lively red from Nicolas Carmarans made from Fer Servadou grown on granite in Aveyron. Juicy red and dark berry fruit mix with herbal spice and subtle earth, supported by bright acidity and fine tannins for an expressive, drink-anytime style. Read more

A Brut Nature Rosat from Penedès blending Red Grenache, Monastrell, and Xarel·lo Vermell grown across coastal, central, and mountain sites. Bottle-fermented with native yeasts and aged over nine months, it’s completely dry, precise, and mineral. Read more