Red

Antoine Lienhardt gives each of his vines Grand Cru treatment and it shows. To drink his wine is to taste the attention to care and detail and enjoy something far greater than the sum of its parts, achieving beyond both its appellation and price. Read more

Didier Barral is a 13th generation winemaker making magic out in Faugeres. This is his lightest and juiciest red, a blend of Carignan, Grenache, and Cinsault. Despite its lightness, this wine is ripe and opaque, velvety yet wild and earthy. A pleasure. Read more

Heinrich has surprised and pleased us with each new drop we get in. This wine is light and easy but full of character: aromatic, juicy jammy berries, earthy and spicy AND herbal, with a refreshing floral acidity from the inclusion of St. Laurent. Read more

A young and deep Merlot with refreshing tannins and an easy fruitiness. Swirls purple in the glass with perfumes of ripe dark fruit - cassis, currants, blueberry. Perfect for those wintry moments. Read more

Gamay from Beaujolais vinified by some of our current favorite Jura winemakers - 02Y, made up of trio Olivier Guala, Yves Roy and Yoshi Kuroda. This expression is fresh and direct with a sparkly peppery twist. We can't wait to see what they make next. Read more

A co-ferment of Trousseau, Poulsard, and Pinot Noir from the Jura. Floral and aromatic, lightly vegetal with a touch of hay. Silky, smooth, spritzy. The nose and palate are expressive of a bouquet of beautiful ripe forest fruits and berries. Read more

A co-ferment of Trousseau, Poulsard, and Pinot Noir from the Jura. Floral and aromatic, lightly vegetal with a touch of hay. Silky, smooth, spritzy. The nose and palate are expressive of a bouquet of beautiful ripe forest fruits and berries. Read more

A natural winemaking approach to an old school Claret. Elegant and age worthy. Concentrated fresh fruits - blueberry and black cherry, with silky but firm tannins. Notes of leather, earth, and cinnamon. Not your typical Bordeaux, but definitely a stunner. Read more

The Chateau Massereau family is making incredible wines out of Bordeaux steeped in tradition - which to them stands synonymous with a firm commitment to natural winemaking techniques. Complex, deep, beautiful. They don't make Bordeaux like this anymore. Read more

Despite the name and pun, no one is entirely sure this is Gringolino because Fabio refuses to confirm. A rare lighter style Grignolino, fantastically juicy with notes of cherry and watermelon, jammy plum, smoke and spice, and an herbaceous nose. Read more

A beautiful expression of terroir for the price, with sour cherry candy and cool stone mineral. Read more

We love all our chillable reds but even more so when it's a magnum of 100% Grenache. This one is half early harvest, half late harvest. We're thinking strawberry jam, blueberry jam, tart, unpretentious and ultra light but deep with flavor and character. Read more

One of the essential Tuscan wines - full of purity and clarity, from a cult producer of Sangiovese. Decadently age-worthy as much as it is in its youth. If drinking now, decant 1-2 hours to allow it to really bloom. Read more

Meaty, dark fruited, and cool Cabernet Franc from the Finger Lakes that's somehow still light on its feet. Black cherry and warm spices evolve into smooth cocoa, cola, and bright berry acidity. Read more

Gamay from Auvergne blended with 10% Noirfleurien planted at the foot of an ancient volcano. Bright red fruit accompanied by earthy forest and licorice notes and a good peppery kick. The nose is inviting and the wine is too easy to drink! Read more

A wonderful volcanic expression of Gamay, named La Plage ('beach' in French) in reference to the particularly sandy soils of its vineyard. On the lighter side and very fresh. Super crunchy, violet on the nose with notes of raspberry and plum. Chill that! Read more

The "C'est le Printemps" or "It's Spring" is released the spring after harvest and thus it's like a "nouveau" Syrah. It's fruitier and juicier than its siblings. Read more

Our first time bringing in wines from the Quintarelli family in Veneto. This field blend highlights Corvina, Corvinone, and Rondinella, 50% of which is carefully dried for 2 months (in the appassimento style), then aged for 7 years in Slavonian oak. Read more

Light and elegant carbonic Ploussard for those in the know. Read more

Iruai has been consistently wowing us with their unexpected charm and ingenuity. Their 2022 Gamay is our latest arrival and does not disappoint! Lifted acid and savory tannins, red fruits in a coniferous forest, chalk and earth. Chill please! Read more