Red

Wasenhaus' new entry level Pinot Noir - think Nouveau energy, but more refined. Elegant, surprisingly light, with the same fruity and fun heart as its predecessor. Read more

Anne rents and harvests her grapes in Languedoc-Roussillon, but the heart of her wines lie in the Loire, where she transports the wine to finish fermentation. A juicy & light chilled red, with a hint of smoke, pepper, and tongue tingling acidity. Read more

Light bodied Trousseau from avant-garde winemaker Chad Hinds. Red fruits, dried mushrooms, tart yet creamy (creme fraiche, anyone?) and an almost dilly herbal note. A weird but surprisingly drinkable red that you must serve cold! Read more

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Our new collaboration with Domaine de Majas in Cotes Catalanes. Perfect summer sipper - 50% de-stemmed Pinot Noir. 30% Syrah made like a rosé. 20% direct-press Vermentino.
All wines were vinified individually by grape/color in concrete then blended. Read more

Co-ferment of Primitivo, Montepulciano, & Cabernet Franc.
6 months in stainless prior to bottling. Zero/zero. Read more

Co-ferment of Nero di Troia & Bombino Nero that sees a short maceration prior to 6-month rest in stainless. Zero/zero. Read more

Fucsia is a rosato of 100% Montepulciano that sees a very short maceration prior to 6-month rest in stainless. Zero/zero. Read more

A light bodied carbonic red. The earth and mineral come through especially on the nose. Wild fruits and flowers, smooth finish. Drink chilled! Read more

Rich dark fruit, in the deep purple/black spectrum, plums and overripe cherry with some woody spice. Long finish with some distant clove and a soft menthol lift. Read more