Grand Cru

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Pais - A slightly earthy, chillable red

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Matt's staff pick! Earth, coffee, green pepper, powerful fruit. A bold wine with a lot of non-fruit qualities

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

A truly balanced Malbec...maintains dark fruit but also a mineral side as well. As we say, NOT a 'fruit-bomb.'

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The grapes for this wine are carefully hand-selected from vineyards located at 1300m Aslin Tupungato in the Uco Valley of Mendoza. After maceration, fermentation is started with natural yeasts and takes place in temperature-controlled stainless steel tanks. The wine aged in 1st, 2nd and 3rd use French oak barrels (70% of the wine) for a period of 8-10 months and then cellared in bottles for a minimum of 6 months before release

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Southern Sojourn is a name that points away from home, and the wine inside is Malbec, a variety that originated in southwest France around Cahors before its modern scale and reputation were built in South America. Andrew Januik bottled this one from the 2018 harvest, identified by grape and cuvee name rather than by a vineyard

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

A wine that totally over-delivers for it's price point! A 2018 blend that shows developed dark, rustic, earth worn fruit but also still has structure and density to it

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

A new project featuring cofermented varietals produced in small batches from estate fruit. This wine is a reflection of Funckenhausen’s identity, as it combines Argentine Malbec with Riesling, a grape with origins in the Funcke family’s native Germany. On the nose the wine displays notes of ripe blackberries and plums, subtle spiciness and a delicate floral nuance added by the Riesling. On the palate it has a rich and bold structure featuring smooth and well integrated tannins leading to a lively and long finish highlighted by crisp acidity. 94% Malbec, 6% Riesling

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

In the heart of Clos de los Siete, Bodega DiamAndes produces intense, complex, elegant and well-balanced wines. Located at the foothill of the Andes, DiamAndes is a single block of 130 ha at 1100 meters a.s.l. With its unique terroir, combined with the Bordeaux know-how of the owner family and the Argentinean team, it gives birth to distinguished and stylish wines. The vine training is based on the concept of sustainable farming and global environmental care. The process is entirely done by gravity flow system, with 64 small thermo-regulated stainless steel vats with a double cap system. Certified Sustainable and Vegan wines

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Gabriel Dvoskin founded Canopus in 2010 upon returning to Argentina after travelling the world as a journalist and working harvests in Burgundy and Friuli. After some searching, he found what he was looking for in the southern Uco valley: a cool vineyard site at 900-1050m elevation, with calcareous soils, suited to organic and biodynamic agriculture. The project acquired organic certification in the mid-2010s and is currently pursuing biodynamic certification. In the cellar, Gabriel employs only neutral vessels: primarily concrete, but also used barrels, and amphorae from tinajero Juan Padilla in Spain. He almost always includes some portion of the stems during fermentation, making some wines 100% whole cluster, but more commonly employing tea-like infusions of whole-cluster bunches in destemmed juice. But the goal is always to reflect the place and to translate the character of his carefully farmed fruit without excessive embellishment in the cellar – to make wines of terroir, rather

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

While Ricardo Santos has built a reputation on Malbec, he has always desired to make a crisp, fruity white wine to pair with simple, classic foods. Recently, he was inspired by the Semillon grapes that his friend and neighbor Roberto Azzareto grows on his 70-year-old vineyard. The wine has an intense yellow color with delicate, fruity aromas. The flavor is grassy accompanied by a fruity acidity without the addition of oak

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Crios wines represent the family and team's strong belief in the transformative power of hands, which allow us to weave bonds, cultivate the land, and craft each wine with love and care. In every bottle that reaches your hands, we seek to convey this conviction and passion. Crios Torrontés reminds us to break the rules - that tinkering with assumptions can lead to rewards like seeing a common blending grape become Argentina’s star white wine

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100% Pinot Noir organically cultivated high in the Andes in the Uco Valley of Argentina. Grapes are hand-harvested, macerate for several hours prior to pressing. Spontaneous fermentation begins in concrete and is finished in bottle a la ancestral method. Bottled unfined, unfiltered, no additional SO2. Disgorged

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Nox Pet Nat 100% Malbec from 20-year-old vines planted on calcareous limestone rich soils at 1090m elevation. The grapes were harvested by hand and pressed without skin contact, then started fermentation in plastic fermenters. The wine was bottled after 1 month with approximately 15g residual sugar to develop bubbles in the ancestral method. Fermentation continued and the wine rested for 7 months before release

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The Adelaide Hills is Australia’s most vibrant cool climate wine region and it is acknowledged internationally for its distinctive premium wines, viticulture and stunning scenery. The region is located in the Mount Lofty Ranges east of Adelaide, the capital city of South Australia. Stretching in a narrow band approximately 70km long, the highest vineyards are sited between 600-650 metres altitude around the sub region of Piccadilly which Ashton Hills calls home. The Adelaide Hills are universally acknowledged for their distinctive cool climate wines, viticulture and scenery. Nestled in the Piccadilly Valley, the Ashton Hills vineyard is climatically different to the rest of the Hills, being significantly colder and wetter. At one of the highest altitudes in the Adelaide Hills the vines shudder through some of the coolest vintage conditions in the country, with rainfall a whopping 1200mm a year, well over double that of the Barossa Valley. So whether it’s the lifted perfumes and elegant

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A very high toned style of Pinot! What does high toned mean, you ask? Sort of the sensation that the fruit qualities seem very vibrant, lively, on the tip of your tongue, fresh without being tart. Great energy and levity in this Down Under Pinot!

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Been to Tasmania? We haven't either. But this Pinot might be the next best thing. Beautiful, expressive fruit. Very Medium bodied, but not shy on flavor

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Basso is an early-release, low-sulfur, unfiltered Grenache that highlights Stephen Pannell’s experimental side. Named after the Latin Bassus (low), it reflects its origins in the sandy Little Branch Vineyard of Blewitt Springs. The second year of La Niña, 2022 brought a wild, wet start, a mild summer, and a slow, dry ripening period. Poor spring weather caused low yields, but the extended ripening delivered reds with depth and complex tannins

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What a release from a warm vintage. Aromas of lemon confit, white flowers, nectarines and flint with white peaches and a touch of spice and cookies. The medium-bodied palate is textural and generous yet balanced with fresh acidity and some structure from phenolic grip. Wild-fermented in old barriques

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Primary fruit aromas of fresh and lightly poached citrus are gently spiced with vanilla bean and perfumed with lemon myrtle and black currant. The palate’s meld of many fruit flavours is enriched with a lemon curd richness and textured with a lime zest and chalk like minerality to finish

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Seeking excellence in the land Down Under, in 2009 Michel Chapoutier bought two new vineyards (Shays Flat Estate and Landsborough Valley Estate) in the Victorian Pyrenees to set up the fully owned label, Tournon. A southern extension of the Great Dividing Range, The Pyrenees foothills and ranges create a remarkable diversity of microclimates and soils that provide wealth of variety for winemakers. The cool weather patterns and unique soil in this region are an ideal place for the development of Chapoutier's biodynamic winegrowing philosophy, and of extending Rhône traditions

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The grapes for this wine are grown on a small selection of sites, most being around the Margaret River’s flagship Wilyabrup sub-region, close to the Indian Ocean. The soil types, either sandy or laterite gravel soils, both restrict vine yields. There are a range of aspects and soil types through our vineyard sites, and these variances and selective blending provide Ringbolt with much of its complexity. ----------> Tasting Notes: A bold crimson red in color with magenta hues. The nose has rich aromas of violets, black cherries and mulberries with hints of cassis and forest-floor characters. The wine opens with the pretty floral characters of the nose and a rich blackberry edge before progressing to the mocha oak mid palate and finishing with succulent tannins that continue the experience long after the wine has left your mouth

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Peter Veyder-Malberg works his Wachau vineyards with rebellious independence and organic discipline, crafting Liebedich ("Love You") from multiple small, terraced sites too precious for individual bottlings. This crystalline white draws from old-vine gneiss parcels—Bruck, Schön, Buschenberg, Hochrain, and Loibenberg—each contributing their mineral voice. Aromas of pear, green apple, and kiwi give way to white pepper and hints of white chocolate. At 12.5% alcohol and bone-dry, this is elemental Austrian vitality in a glass

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Steinriegl is a very steep (up to 78% inclination), high altitude, top single vineyard that is facing south-southwest. It produces highly flavor-intense wines with pronounced minerality. This vineyard was referred to as one of the best single-vineyards of Styria for centuries. Since vintage 2018, this very special single vineyard is classified as STK Premier Cru (high quality designation). It’s soils are phyllite red slate with quartz inclusion. The winemaking takes place very late. The grapes are selectively hand picked. There is a short maceration period and they are then gently, very slowly, pressed. The wine undergoes spontaneous fermentation in big old wooden casks and continues for 11 months on yeast

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

This grape variety is the specialty of Austria. It has the largest share with about half of the vineyards in both the Kremstal and Mantlerhof. The variety brings interesting and independent wine qualities in both late (“bad”) and early (“good”) locations. It was therefore planted at the Mantlerhof on the plateau (Weitgasse) and in good terrace locations (Moosburgerin, Spiegel) and on the slope toe. Almost all of the Grüner Veltliner go back to the selection work of Josef Mantler (1910-1987). Technically they are a mass selection and not clones. In some vineyards clippings of the companies Aigner, Bogner, Edlinger and Knoll are planted. Grüner Veltliner in its different styles matches with a multitude of dishes. That’s why it makes it so popular. One reason is the fruit which does not go too much in one direction. The ideal for Mantlerhof is a distinct classic spiciness. Another reason for its popularity is the moderate acid, which is neither too low nor too aggressive. Residual sugar d

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The Sattler family has been in the wine business in the village of Gamlitz, Austria, since the late 1880s. The family has a long tradition of quality and innovation, with Wilhelm Sattler Senior and his wife Aloisia laying the foundation for success beginning in the 1960s. Today the two Sattler brothers, Willi and Hannes, are leading the estate with the new generation by their side. The Sattlerhof winery is now responsible for 40 hectares (99 acres) of organically farmed vines in some of the region’s most famous vineyards, including “grand crus” Kranachberg and Pfarrweingarten. The family places great value on working closely with nature to produce their wines, caring for sustainable soil management and longevity of the vines; their vineyards are a complex, balanced habitat, and the preservation of biodiversity is a central focus

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Weingut Leth, a family estate in Fels am Wagram founded in the early 1960s, has been guided by three generations of the Leth family with a shared focus on expressing the character of their region. Members of Traditionsweingüter Österreich, the family farms sustainably and organically, working loess-rich hillside vineyards ideal for their grapes. These deep, windblown soils—layered with clay, sand, and limestone—allow vines to root deeply, drawing complexity and balance from the land while benefiting from the region’s wide day-night temperature swings. This Roter Veltliner comes from terraced loess vineyards and is hand-harvested with strict selection, seeing brief skin contact before fermenting in stainless steel to preserve purity and freshness. The wine opens with subtle aromas of red apple and sweet melon, followed by a juicy mix of tropical fruit on the palate, framed by bright acidity and a gentle touch of sweetness. A creamy spice note carries through the finish, making this a po

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The history of viticulture in Poysdorf began some 800 years ago on the steep south-facing slopes of Ried Hermanschachern; the warm loess soils with their extremely high limestone content provide the basis for this authentic white-peppery, salty and finely mineralic Grüner Veltliner. Vinification/élevage Elegance and dynamic tension hold the foreground in this wine; which we harvest mainly at Spätlese levels of ripeness, although the grapes could actually mature further. However, minerality is the objective and not power. After a short twelve hours of maceration, the wine is pressed and spontaneous fermentation ensues. The wine spends six months on the fine lees, is then filtered and matured in stainless steel until the end of May

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Willi has converted some (17ha in total) of his vineyards to the Lyre training system, which he helped develop. Vines are trained low to the ground, to benefit from the warmth of the primary rock soils, then the canes are trained at an angle upward and perpendicular to the row, which doubles the sunlit and aired foliage surface and improves grape ripeness. The well-aired leaves also dry faster, thus reducing the risk of dreaded grape mildew. As of 2019, Bründlmayer is certified organic by LACON, an outside, objective, certifying body. During harvest, multiple selections through the vineyard are made, as botrytis is never accepted. Grapes are never de-stemmed or crushed, and they are handled as minimally as possible. A tiny portion of grapes are held back, de-stemmed, and macerated for 12 hours; Willi uses these as ‘seasoning’ during blending to add another dimension and tonality to the final wines

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ried Gottschelle 1ÖTW is on the right bank of the Danube. Planted in 1997, the vines face north/northeast at an altitude of 240m on large, flat terrace with a deep topsoil of calcareous loess with very little root contact with the granulite bedrock, a high-grade metamorphic rock

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Riesling

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Ried Steinbühel 1ÖTW is on the right bank of the Danube. Planted in the 1990s, the vines face northeast at 210-250m on gentle terraces. The bedrock is mica schist and the topsoil a loam of mica schist, calcareous loess and limestone conglomerate. Natural fermentation in stainless and aged in 2000L wood barrels for 6-8 months in old. First sulfites added after pressing. No fining or filtration

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ninth-generation winegrower, Michael Malat took the lead from his father, Gerald, at their Kremstal winery that dates to 1722. One of Austria’s prime Grüner Veltliner and Riesling regions, Kremstal is a climatic tug-of-war between eastern Pannonian warm winds and cold western Alpine air. It’s home to a great diversity of soil types on large terraces, from loess (wind-blown calcareous fine sands), gravels and various rock formations of limestone, crystalline, mica-schist and granulite. Most of their classic range is raised in ancient 50-100ha wooden vats, lending a unique flavor profile and rounded quality to their finely etched wines. Malat is also historically connected to some small-grower Austrian sparkling wines and is often considered to be the country’s top Sekt producer

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Though his Gruner Veltliners may be the real revelation, but his highly concentrated Rieslings and his Sauvignon blanc are equally famous and will age very happily for many years, if not decades. Pichler shares a distrust of very reductive vinification and high technology with other Wachau growers, believing that these would make his wines too uniform. He ferments them in large wooden barrels and leaves them there for about six months. Industrial yeasts are only used for the first consignment of must; after that, natural yeasts take over

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. The cellar is based in the village of Wösendorf where generations of Pichlers have tended vines since 1731. Rudolph Pichler, III took over the winery in 1997 and has since expanded the vineyards and constructed a modern cellar in 2004. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex. He was awarded Falstaff’s Vintner of the Year in 2010

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Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers. Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have a minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks. Achleiten sits east of Weißenkirchen and is one of the most famous vineyards in the Wachau. The steeply-terraced vineyard existed in Roman times. Some sections have just 40 cm of topsoil over the bedrock of Gföler Gneiss, amphibolitic stone, and slate. “Destroyed soil,” as Toni Bodenstein likes to say

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The ripe, almost cooked notes of fleshy cherry on the nose of this wine have a cinnamon edge. The palate is much fresher but still plush, with fleshy, luscious cherry fruit. There is freshness and drive in this little fruit bomb, which seems made for the picnic basket

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Wiltrude and Joshuari’s son. Like his sister Theodora, he has a very affectionate and easy-going nature that is typical of the inhabitants of the Burgenland, and is an attractive young man, but in no way superficial. Despite already being exceptionally popular, he still retains some hidden qualities, which makes him even more interesting. His dream is to one day become an acclaimed world star

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Pure, ripe red cherry notes are almost fleshy on the nose. The palate is wonderfully bright and fresh and captures that cherry at the perfect juncture of juiciness, tartness and ripeness. Fine tannins have a lovely, still slightly fuzzy grip that will become a fine backbone with a little bottle age. Lovely elegance and freshness, as well as finely judged oak are its hallmarks

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask whether it is cooked in butter or a meat stock rather than oil.

Heidi Schröck took over her family winery in 1983, in the historic village of Rust situated in the province of Burgenland about 5 miles from the Hungarian border. As Heidi explains “South-facing vineyards in a softly rolling landscape form an amphitheater around Rust on Lake Neusiedl bringing forth some of the best and most tradition-rich wines in Austria. Yearly hours of sunshine that lie much higher than the Austrian average combined with sandy soils mixed with clay and high calcium content provide the ideal prerequisites for impressive, full-bodied wines.”

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Biokult, located in Pamhagen in the Niederösterreich region of Austria, produces fine Austrian Biodynamic wines. The wines are produced by the Michlits family, one of the most creative and influential Biodynamic and organic wine growing families in Austria. Their products and production methods are revolutionary for the region. Not only have they been able to understand and implement the use of non-trimmed vines in the region, but the use of Biodynamic methods and the translation of these into new production standards are awe inspiring

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Aromas of wild berries, red currant, and black cherry are spiced with cassis, cedary oak and a touch of clove. The rich, smooth palate follows with a dense core of ripe blackberry, cherry preserves, vanilla, and espresso. The long, persistent finish and mellow tannins make this wine extremely versatile in food

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Packed with black fruit, mint and notes of fresh turned soil. Incense and iodine. Texturally this wine is unmatched in the stable of JONATA red wines. It absolutely covers the entire palate with joyous and vibrant dark and dense fruit. It has to be tasted to be believed. It saturates with the power of its fruit, but then remains buoyant and lifted by freshness and energy. It is naturally rich, but never over the top or flamboyant. Notes of graphite, dark chocolate and espresso bean. It finishes up with lift and vibrancy, forgiving tannins and dusty black fruit. In 2020, the Merlot again makes a strong claim to be the finest red grape on the property. At 96% Merlot, this is its loudest statement to date. --------> Blend: 96% Merlot, 4% Cabernet Sauvignon

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The Scythians White 100% Palomino from the Lopez Vineyard, planted in 1912 on sandy granite soil. The grapes are hand-harvested, direct pressed and fermented in neutral barrels. The wine rests under flor for several months in used sherry casks from Ramiro Ibanez. Bottled unfined, unfiltered with a small amount of SO2 at bottling

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From organically farmed vines in Happy Canyon of Santa Barbara, where warm days and cool coastal nights slow ripening and build complexity. Star Lane Vineyard offers the classical austerity that defines serious Cabernet: pure aromas of maraschino cherry, redcurrant, chocolate, rose petal, and bay leaf. The full-bodied palate balances concentrated, structured fruit with ripe, grainy tannins and refreshing acidity, culminating in a long, perfumed finish. Only 226 cases produced—a wine built for the cellar

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The 2023 Scythian Wine Co. 'Cucamonga Revolution' Red is a low-intervention natural red wine crafted by winemaker Rajat Parr from historic, pre-Prohibition vines in Southern California's Cucamonga Valley

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Vibrant cedar, lavender, and fresh bay leaf hit your tongue as you're warmed by the comforts of chocolate mint and cinnamon

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The Reserve represents only the very best years using small batches of wine from Auctioneer’s finest vineyards. From a private vineyard in Howell Mountain, this is the first bottling and only produced in exceptional years, nor from the same vineyard. Fruit forward wine with lush flavors, nice balance and a long silky finish. Plum, slight blueberry, vanilla, oak and chocolate

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Zinfandel and Alicante Bouschet sourced from the Lopez Vineyard, planted in 1912 in San Bernardino, and the Galleano Vineyard, planted in 1912 in Jurupa Valley. Grapes are hand-harvested and fermented whole cluster in neutral barrels. Bottled unfined, unfiltered with a small amount of SO2 at bottling

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With a nose of ripe plum, vanilla, and a hint of blueberry, Thistle & Thorn Cabernet Sauvignon is deep and dark in aroma. Flavors of blackberry, blackcurrant, and toasty, French oak line the palate of this classic, full-bodied Napa Valley Cab. The fine grain and velvety tannins lead into the long and lingering finish

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Native yeasts begin this fermentation in neutral 59gal barrique. We employed the age-old technique of battonage once a week for the first month to add texture, mouthfeel and enhance minerality. Aged sur lie in barrel for 11 months

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Clean aromas of apple, ripe melon and almost-sweet cucumber converge on the nose of this wine. The palate shows immediate acidity and holds firm with a long-lasting texture, framing white flower, Asian pear and citrus pith flavors

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The 2023 Gros Ventre Vermentino from California's high-elevation El Dorado AVA is as crisp and refreshing as it gets. Fermented in stainless steel and aged in 100% neutral oak, this wine underwent 100% whole cluster fermentation and is bursting with stone fruit flavors and lipsmacking acidity. This is a great wine to pair with lighter fare or to enjoy on its own. Gros Ventre winemaker, Chris Pittenger, has the kind of pedigree that should attract any kind of wine enthusiast to try, and ultimately fall in love with, his wines. Heading the winemaking at classic projects like Skinner Vineyards and Limerick Lane helped establish Chris in his place as a bit of a “whisperer” to grapes like Zinfandel and vineyards near Skinner’s outpost in the Sierra Foothills. Of course, he’s also shown a tremendous touch with Pinot Noir, sourced from some of the most celebrated sites in Sonoma and Anderson Valley

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

This Gewürztraminer represents the pinnacle of exotic aromatics in fine wine. It possesses flowers, tropical fruits, spices, lychee nuts and a whole slew of other wild scents. Fogarty ‘Gewurz’ has fragrant scents of rose petals, mandarin and ginger

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This Chardonnay is not your traditional California Chard, noted for its crisp, stainless-steel, non-malolactic style. It features expressive notes of pineapple, orange zest, and sea spray with a textured, complex finish

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

A vibrant and refreshing white wine, the 2023 Reeve Wines Vermentino showcases the coastal terroir of Sonoma County. Pouring a brilliant straw hue, it entices with spritely aromatics of lime blossom, salted pineapple, and white peach. The palate offers a pithy, citrus-driven profile, complemented by a soft, rounded mouthfeel and a savory herbal note of green almond on the finish. This medium-bodied wine is both crisp and clean, making it an ideal companion for a variety of dishes

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Irene is a 6-year-old bootstrapped project from thirty-something couple Brian + Katelynn Jessen. Bryan, originally from Monterey County, studied wine business and viticulture/enology at Sonoma State at Santa Rose JC, then worked around Italy, New Zealand, and finally as cellar master at Copain before starting his own project with wife Katelynn. They both still have day jobs (he sells vine cuttings and rootstock to nurseries, she’s an artist), but their passion is Irene, their own label, named in honor of Brian’s mother, who passed away when he was young. Brian makes the wine at a custom crush facility in Healdsburg, and Katelynn paints the labels. Like most upstart Cali producers, they don’t own vineyards, so the biggest challenge is sourcing good, organic fruit. But somehow they managed to pristine Syrah from the certified organic Rodnick Vineyard, a well-regarded highdesert growing site in Monterey County, with that glorious rocky, limestone soil. Here's what they say about the viney

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Peter Hunken got his start in winemaking in 2001 at Stolpman Vineyards and was the Assistant Winemaker there until 2006. In 2003, he partnered with Sashi Moorman to start Piedrasassi (a mash-up of their two names, Peter and Sashi) as well as Holus Bolus, a brand focused on Syrah. During this time he gained experience working with Rhône varieties, as well as Sangiovese, Pinot Noir and Cabernet Sauvignon. In 2004, he met Amy Christine, his future wife, spitting wine over the winery drains in Lompoc. They founded Black Sheep Finds a year later; in 2008, Peter decided to amicably split from Sashi to focus on Holus Bolus, while Piedrasassi went to Moorman. Peter and Amy went on to develop other projects under the umbrella of Black Sheep, with Peter in charge of the winemaking – as well as managing and directly selling the wines in Central and Southern California. 2020 marked his 20th vintage making wine in Santa Barbara County. In 2013, Amy passed the Master of Wine exam and can now call he

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Fenaughty sits almost exactly at the same elevation as our estate vineyard, but the soils tell a very different story. Fenaughty carries the volcanic signature of Apple Hill which is why its neighbor is named Lava Cap. Fenaughty Syrah is more delicate with lifted floral aromatics and ripe but never over ripe fruit. Our estate Syrah tends to be firm with ripe fruit and a tannic frame that leans toward brick toned red fruits. The differences are like the famed Brune (brown) and Blonde (blond) hills of France’s Cote Rotie vineyards where one produces richer and the other more elegant wines. Different geology. Different personality

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The fruit for this Syrah was harvested from several vineyards surrounding our winery in the Arroyo Seco AVA. This AVA is recognized as having the longest growing season in California. Strong daily winds that bring cool fog from the Monterey Bay allow the grapes to spend more time on the vine building flavor, complexity and acidity. Extremely rocky well-drained alluvial soils are the base for creating wines processing freshness & minerality. The combination of sand, granite, and shale loam soils with the ever present marine influence provide the ideal conditions for growing cool climate Syrah

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Mitchell McMinn works at the winery Field Recordings in Paso Robles. But as a side project, he started his own label, Vented Fermentation. The name came from the idea that when filling or emptying a tank, the tank must be “vented” to prevent an explosion or implosion— similar to a juice box. And for Mitchell, it also is a term that represents “the idea that one should be calm and collected in a cellar, while also remaining creatively open to new ideas.” And Mitchell’s creative idea is to work with Aglianico, and only Aglianico (at least for now). But Mitchell does not make just one wine. He makes three wines from Aglianico. There is the Donkey Wand Rosè of Aglianico and the Because It Must Sparkling Piquette of Aglianico. And in honor of his grandparents, he made the Queen & Boots, a light red wine. Fermented in French oak, the wine has notes of cherry, cranberry, and raspberry. Unlike Italian Aglianico, this California Aglianico is a lighter-bodied red wine with soft tannins and fresh

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Founded in 1985 by Chris and Kathleen Whitcraft, Whitcraft Winery has long been known for its small-lot, terroir-driven wines crafted with minimal intervention. Today, Drake Whitcraft continues the family’s legacy, focusing on precision, purity, and site expression. With deep ties to Santa Barbara County and relationships with iconic vineyard sites, the winery produces wines that speak authentically of their origins

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Drake Whitcraft crafts pure, site-expressive wines from top California vineyards. Escolle Vineyard, in the cool Santa Lucia Highlands, produces Syrah with intensity and natural freshness from its sandy loam soils and ocean influence. Fermented with native yeasts and aged in neutral oak, it shows clarity, spice, and structure. A focused Syrah that reflects its coastal highland origins

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Up and down the dramatic coastline of California, the chilly Pacific Ocean provides a regular cooling effect for Pinot Noir, allowing it to extend ripening and develop the grape variety’s singular charms. We source from more than 20 vineyards along the coastal range including Anderson Valley, Sonoma Coast, Russian River Valley and greater Mendocino, Sonoma and Monterey Counties. The 2022 Coastal California Pinot from BloodRoot is 54% Sonoma County, 26% Mendocino County, 18% Monterey County. Many of the vineyards included in this bottling are used for luxury vineyard designate wines and all were created with the same dedication and craft with which we produce all of our wines

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Reeve Wines is a small-production Healdsburg winery led by Noah and Kelly Dorrance, a husband and wife collaborative committed to crafting wines with verve and intensity from land that tells a story. Noah and Kelly launched Reeve in 2015 as creative follow up to Banshee, the wine label Noah started with friends in 2009. Through Reeve, Noah further explores the diverse terroirs of Northern California, producing wines from their vineyard estate and fruit sourced from some of the most coveted vineyards in the Anderson Valley, Mendocino County and the Sonoma Coast

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The 2021 Santa Cruz Mountain Pinot Noir consists of 3 vineyards from within the Santa Cruz Mountains AVA. Trout Gulch, Alfaro Family, and Lester Family vineyards all have their unique clonal materials, site elevation, and soil composition, which help showcase the Santa Cruz Mountains as a whole in this bottling. Harvested on 10/2/23 (11% Lester Family Vineyard Pinot Noir), 10/4/23 (22% Alfaro Family Vineyard Pinot Noir), 10/20/23 (45% Christie Vineyard Pinot Noir) and 10/25/23 (22% Trout Gulch Vineyard Pinot Noir). The finished wine was fermented with 77% whole cluster and aged in neutral french oak. The wine was bottled on 7/29/24

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Wonderwall is the Field Recordings flagship — Andrew Jones's calling-card Pinot Noir, sourced largely from Edna Valley in the cool southern stretch of the Central Coast. Minimal-intervention winemaking, eight months in barrel with just a touch of new oak, and a deliberately light alcohol that keeps everything aerial. Black cherry, wild strawberry, gingerbread spice, a flash of root beer and plum-skin tannin. It's the bottle Jones built his name on, and the one that converts skeptics who thought California Pinot had to be heavy. Bright, lifted, and easy to love

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Our 2022 Kick Ranch Sauvignon Blanc is an arresting wine – the nose features high-toned citrus and tropical fruits overlaid with a touch of reduction and subtle new wood. On the palate, green apple and vibrant mandarin orange harmonize with hints of guava and passionfruit. A delicate herbal undertone adds depth and complexity, while a bit of sappy oak sweetness lends a balancing hand to the electric and zest acidity. As CellarTracker reviews on our 2021 Kick Ranch Sauvignon Blanc have noted, there is superb intensity to the mineral-driven and dense flavors, with a chiseled frame and palate-staining finish. This is a knock-your-socks-off Sauvignon Blanc

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Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Our 29 Estate Vineyard sits on a hillside just at the “pinch” of Napa Valley’s hourglass shape. Excellent airflow provides natural frost protection, while the fertile clay loam soils encourage deeply rooted vines. The small Sauvignon Blanc block is just next to the winery, where a hillside tree line provides cool afternoon shade, giving this wine its signature richness and complexity

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Pétillant Naturel roughly translates to “naturally sparkling” and this rustic, ancient method of capturing effervescence in the bottle is a surrender to that natural process. The wine is bottled before primary fermentation is finished – without the addition of secondary yeasts or sugars. The wine completes the fermentation process in the bottle, capturing Co2 and resulting in a lively, terroir-driven sparkling SCRIBE wine

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CARBONISTE is a dedicated producer of modern Californian sparkling wines from husband and wife duo, Dan and Jacqueline Person. Dan spent three years at Schramsberg, staged at D.R.C in 2009, and spent a few years with Dan Petroski at Larkmead; Jacqueline was a longtime and invested consultant for Naked Wines. Together, they embarked on their passion for sparkling wine and produced three flagship items: Sparkling Albariño, Extra Brut Pinot Noir Rosé, and a Pét-Nat Pinot Grigio. In place of an homage to Champagne, CARBONISTE is a proud statement about the beauty of California’s fruit. They found that using the traditional French techniques to make sparkling wine in California didn’t quite work with their fruit. Instead, they tried to think about the best way to express the fresh, fruity flavors of, for example, Sacramento Delta Albariño, in sparkling form. What this means is that they are not a pét-nat, méthode traditionnelle, or méthode ancestrale house – each wine they produce is handle

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50% Gamay, 50% Pinot Noir AVA: San Luis Obispo Coast Climate: Cool climate, maritime influence, three miles from the Pacific Vinification: small amount of grapes was destemmed and left over night to macerate. Then pressed to a tank. The Pinot Noir was allowed to go dry and then added to Gamay that still was fermenting, ~20 g/L. Wine went dry in the bottle and riddled by hand. Disgorged on February 17th Bottles produced: 2160 bottles ABV: 12% 2022 vintage notes: harvested on September 11th

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The Poe Wines Sparkling Rosé is 100% Pinot Meunier sourced from the esteemed Van der Kamp Vineyard atop Sonoma Mountain, where the state's oldest Pinot Meunier and Pinot Noir in the state is planted. Aged on the lees for 32 months, the wine is incredibly refined and fresh, with a depth of brioche complexity found in the best sparkling wines in the world

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Sémillon from Yount Mill Vineyard in the town of Yount Mill, planted in 1968. Sauvignon Blanc from Ryan’s Vineyard in Napa. Same vineyard as Mathiasson farms. Co-fermentented in old barrel, no sulphur until bottling

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"Colète is a Napa Valley merlot designed by Rajat Parr and Marie Vayron Ponsonnet. They find their inspiration in Pomerol, Merlot’s defining place and where Marie happened to grow up! The best Pomerol Merlots unite disparate characteristics—they are soft, round, and fleshy, yet also textured, structured, and sharp, with deep earthy flavors of plum, dark berries, and mineral. The animating drive behind the Colète project is to find the best terroirs in Napa Valley for Merlot, and to produce high-quality wine from there, restoring honor to a once-fashionable grape that is still bashed today....This wine was born from a friendship between a Pinot Noir lover and a woman raised on Merlot. Rajat and Marie met in 2014 during La Paulée in San Francisco. Marie had just moved to the United States to start her sommelier career in New York and had no inkling how much Rajat would impact her love for wine. Their acquaintance continued to impact Marie’s life, as she discovered Rajat’s Santa Barbara w

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

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Honeyed orange, melon, and minty flowers all emerge from the 2023 Chardonnay Sta. Rita Hills, which is 100% Chardonnay aged 10 months in less than 5% new French oak. Medium-bodied and juicy, it shows vibrant acidity on the palate, with a pure, seamless mouthfeel and outstanding length. This clean, pure Chardonnay is ready to go and should drink beautifully over the coming 4-5 years. Drink 2025-2030

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Is a brilliant, ruby-red color with fresh aromas of strawberry, raspberry, rhubarb and subtle pepper spice. This expressive wine is smooth and graceful on the palate with juicy cranberry fruit, black tea and violet candy flavors. The wine is well-balanced with robust fruit, fine grained tannins and good acidity which leads to a flavorful and lengthy finish. The Crusher Pinot Noir was aged with 100% French oak for 10 months giving excellent integration. Our fruit is sourced from Clarksburg, mainly clones 115, 667 and 777 which are known for big, round tannins and distinct flavors

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Just four miles from the ocean near Aptos, the 2023 Chardonnay Trout Gulch Vineyard is made from a supremely cold site first planted in 1980 that continues to be dry farmed. The Alfaro family purchased it in 2020 and replanted 4000 vines. This is crisp, light-bodied Chardonnay offers sizzling acidity that speaks to the place and vintage, with a linear salinity and quenching freshness. Drink now through 2030

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Stolpman’s Old Vine Roussanne We feel we have a singular opportunity to make opulent, intriguing Roussanne. Our southern location near 34 degrees latitude gives the Roussanne intense sunshine to tan the grapes their namesake “Rousse” or Rust color. Limestone soils and Pacific-influenced cold nights combine to maintain acidity late in the year. Low humidity and high winds keep the grapes clear of mold and for better or worse, we never get significant rainfall through harvest. We can “wait out” the late-ripening grape until it is perfectly golden and concentrated. We take every possible effort in the vineyard to optimize the potential of our Roussanne fruit. In the late summer we pull every leaf away from the fruit to allow for full sun penetration. Then, about a month prior to harvest, when the sun-exposed side of each cluster tans, but the inside of the cluster remains green, every grape cluster is gently hand-rotated 180 degrees to facilitate an even sun-tan. We could not make L’Avion

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Grenache (42%), Syrah (38%), and Mourvèdre (20%) grown in three sites - from Sonoma to the Yorkville Highlands, and further north at Alder Springs in Mendocino County. These rocky, coastal, and high-elevation vineyards produce a vibrant and concentrated Rhone-inspired blend. The fruit was foot crushed and whole-cluster fermented before aging in large neutral puncheons and barrique barrels

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The 2022 County Line Pinot Noir opens with fragrant notes of ripe raspberry, strawberry, and boysenberry, lifted by a touch of warm cedar and a hint of dried sage. The palate echoes the expressive aromatics, adding a splash of cherry cola and an earthy floral tinge of potpourri spice. This coastal Pinot is gracefully weighted, with fine, chalky tannins and a refreshing acidity that allows the zippy red fruit core to carry through the persistent finish. For a fresh, flavorful pairing, serve this chillable, garnet-hued red alongside herb-crusted roast chicken or an earthy-sweet beet and goat cheese salad

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Margins Wine produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from sustainably farmed vineyards using little to no additives during the winemaking process, thereby showcasing the vineyards the grapes came from. Much like people living on the ‘margins of society,’ vineyards can be outcasts too. Most consumers of wine are only familiar with a handful of grapegrowing regions and types of wine. Margins draws attention to vineyards and varietals throughout northern and central California that find themselves on the margins without the recognition they deserve. Margins Wine is a small winemaking project of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis and apprenticed in wineries and vineyards in Napa, Livermore, the Willamette Valley, C

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The Dolcetto is a balance of bright and lifted aromatics against a taute and lithe structure. The elevage in large format Slovenien oak Botti pushed this contrast further by retaining freshness while also filling out the mouthfeel and structure. The nose shows hightoned spices, red cherry, earth, roses, almond, and anise. The mouth is medium bodied with freshness and firm tannin on the finish. It is joyful and fully serious all at once

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

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Practicing Organic. Co-ferment of 79% Grenache, 13% Carignan, 6% Chenin Blanc, and 2% Vermentino. 10 Day undisturbed cold carbonic maceration, with pumpovers on the 10th day. Pressed to stainless steel for 5 months. 12.02% abv

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The 2024 Idlewild "Flora & Fauna" Rosé is a co-fermented blend of Piedmontese varieties—predominantly Nebbiolo, Grignolino, Dolcetto, and Barbera. The fruit is sourced from vineyards like Fox Hill in Mendocino and Lost Hills Ranch. The grapes are typically whole-cluster pressed and fermented to capture fresh, bright fruit notes (such as wild strawberry, raspberry, and citrus) without heavy extraction. The wine is aged on the lees in neutral oak to add a textural element without imparting heavy oak flavors. Each grape brings a specific characteristic to the final wine. Nebbiolo and Grignolino contribute a distinct, crunchy minerality and structure, the Dolcetto provides delicate softness, and the Barbera supplies bright, food-friendly acidity

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The 2022 Una Lou Rosé comes from organically grown Pinot Noir sourced by Scribe Winery proprietor Andrew Mariani. Dedicated to his daughter, Una Lou, this bright and juicy rosé is built for patios, poolsides, and anywhere the sun is shining. A portion of the proceeds from this wine are donated to the Edible Schoolyard, and The Center for Land-Based Learning

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Indulge in the refined elegance of our Estate Rosé of Grenache, crafted from our estate vineyards in the heart of San Luis Obispo. This captivating rosé unfolds with delicate aromas of white peach, green strawberry, and white flowers, seamlessly intertwined with the crisp minerality of wet stone and a touch of briny salinity. Extended lees contact enhances its texture, adding depth and a subtle creaminess, while vibrant natural acidity provides focus and length

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The Fableist is a collaboration between winemakers Curt Schalchlin and Andrew Jones. Curt, owner and vintner of the heralded winery, Sans Liege, is known for his critically acclaimed Rhone varietals. Andrew, winemaker of Field Recordings spends his days planning and planting vineyards and has stood foot in just about every vineyard on the Central Coast. Together, they produce The Fableist, a collaboration that gives special attention to the craft and story behind each wine. Loaded with blueberries, black currant and dark chocolate. The wine has a velvety mouth feel with a lingering finish that is warm and fulfilling

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This county blend gives a firm sense of the Jaffurs style, offering lovely aromas of lavender, blueberry, white pepper and a touch of vanilla on the nose. The palate lands with a crisp plum and berry combo, riding a taut, linear line of acidity into a finish laced with fresh flowers and pepper dust

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Within the refuge of the cottage a fire dances in the wood burning stove while outside a coastal storm rages. The windows show you redwoods and sassafras trees being assailed by rain. You pick up your book to settle in for the afternoon and take in a long breath. Scents of dark cherry, chocolate shavings, and baking spices linger in the air from the morning’s baking project and they meld with the more savory aromas of herbs de provence and white pepper from the kitchen. As you exhale you happily ease into quietude. Blend: 44% Grenache, 36% Syrah, 20% Mourvèdre

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Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

On a south-facing slope perched at 300m elevation in the Santa Cruz Mountains, the Lilo Vineyard opens to an unobstructed view to the South over the Monterey Bay. Planted a dozen years ago on a complex mix of schist, shale, and sandstone soils, the slope is quite steep, and yields can be stunningly low - 0.99 ton from all 4.5 acres in 2011. Just above the fog line, this is viticulture on the edge of possibility - a site fully exposed to late frosts at bud break and spring rains that can affect flowering and every torment the weather coming off the Pacific can bring. In short, exactly the kind of marginal climate that is called for to coax the layered, subtle perfumed spicy best out of that most fickle of varieties, Pinot Noir

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

95% Syrah, 5% Viognier · Grist Vineyard • Dry Creek Valley · 131 cases Unmistakably Syrah. This wine is punchy and feral, with sensational structure and notes of green peppercorn and earthy, black olive tapenade. Let it remind you to lean into what makes you human

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Ask what it is made with. The menu does not list the ingredients.

Like the poetic tension of a tight chest before taking a big leap, this vintage carries both zippiness and contemplative structure. The rare old vine Colombard—lovingly tended since 1948 with maternal parentage in Chenin Blanc—brings whispers of concentrated white flowers and toasted almonds to the glass. Golden Delicious apple dances with lemon pith brightness, while that signature waxy mouthfeel wraps around subtle Jonagold-like tannins that give this wine its thoughtful backbone. This is a wine that rewards patience: decant it now or simply uncork an hour before serving. Like its lineage suggests, this vintage will deepen and evolve with another year or two of bottle age

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Pinot Meunier is a classic Champagne grape. Still (non-sparkling) red wine made from it is rare and can make very earthy wine with a beautiful strawberry note when grown in France. What would it taste like in Napa? As lovers of the wonderful diversity of grape varieties we needed to find out. Turns out it is delicious grown here, still earthy but also fruity, even more so than the French versions (surprise, surprise). However, it maintains minerality and that cooling quality that is wonderful about that variety

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Hundred-point Syrah specialist Pax Mahle has dialed-in an almost impossible-to-imitate style of vivacious, high-toned, low-ABV (12.5%) Syrah that's a delicious ode to the Northern Rhône. Explosive aromatics include Syrah's telltale smoky pepperiness with enough wild herbal qualities to also act as a framed love letter to Loire Valley Cabernet Franc and Spanish Mencia. Crushed blue flowers, green peppercorn, grape stems, blackberry, tea tree oil, olive, iron and crushed stone conspire with fresh thyme, lemon leaf, teriyaki jerky, spruce forest and allspice to create an experience that is wild, savory and invigorating. Pair with lamb kabob, roasted tomatoes and peppers, steak au poivre or black lentils with mint and sesame oil and the combo will be sublime. Amazing value for a Pax Syrah, it's rare for a charismatic, cool-climate, small-batch wine like this to exist for such a good price!

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This brand makes one of the most reliably satisfying Malvasias in the New World. This vintage offers orange blossom and lemon verbena balm aromas on the nose. There's a heavier weight to the palate, where citrus peel and blossom flavors meet with a tinge of herb atop a waxy texture and steadily rising acidity

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Mirabelle plums, lemon grass, green apple candy and peach pit. The palate is loaded with minerals and concentrated stone fruit flavors and ripe bosch pear. Long and polished, this is modern Chenin Blanc, gravelly and intense but with a streak of ripe fruit to hold it all together. Absolutely gorgeous now, but surely to improve in the bottle for another 3-5 years as well. 13% Alcohol. 100% whole cluster pressed. Fermented in Stainless Steel, new Austrian Oak and neutral French Oak barrels. Aged in 70% neutral French Oak Barrels for 10 months. Aged in 30% new Austrian Oak Barrels [Stockinger] for 10 months

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Raj Parr, famed Sommelier, author, winemaker and partner at Domaine de la Côte and Sandhi in California and Evening Land in Oregon, set out to do something rather different in 2020: farm. Increasingly convinced that the most fundamental part of winemaking takes place in the vineyard, he traded a partially nomadic lifestyle of traveling, consulting, and wine educating for a more rooted mode of living in Cambria, a secluded town of rocky cliffs, pine forests, and cool climates on California's Central Coast. He had been drawn north from Santa Barbara by a few acres of vines nestled between the mountains and the Pacific: Phelan Farm

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

100% Whole-cluster, neutral barrel Pinot Noir from Raj Parr. A refreshingly light yet complex take on CA Pinot Noir made by a master of the craft. Zippy acidity and fresh red and black fruits with a touch of herbs

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

100% Syrah from Bassi Vineyard in San Luis Obispo County AVA. Fermented whole cluster in a wood tank and macerated for sixteen days.The wine was then pressed and aged in old (500-liter) puncheons

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From the producer: "Rancho Coda will be a vineyard name on everyone’s radar, just not as Rancho Coda. The vineyard name was changed for legal reasons to Las Cimas, but not until we had already labeled this wine. Names aside, the vineyard itself is gorgeous and is already topping itself in each consecutive vintage. High above Westside Road this expansive property covers a multitude of appellations. The highest point is planted to Gamay Noir and Mondeuse for yours truly and we are thrilled to offer our first of many spectacular bottlings from this exciting new vineyard."

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The Santa Barbara County Pinot Noir is aged 11 months in neutral French oak and stainless steel before being bottled in the spring following harvest. Grapes are sourced from Santa Maria, the estate vineyards, and select sites in Los Alamos. This wine is notable for its soaring spice character, offering intriguing notes of Chinese five spice, sandalwood, and a minty freshness that lends it an air of elegance. Medium-bodied, it features crunchy cherry fruit and vibrant blood orange acidity, with its fragrant profile seamlessly filling the mid-palate. The finish is long and layered with wet slate and clove nuances

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Cole Ranch crackles with energy – a tightrope balance of bracing freshness and unctuous fruit. Orange confit, white peach, and tropical fruits leap from the glass, accented by ginger, jasmine, and honey. The palate is decidedly flamboyant, with terrific fruit density just barely held in check by vivid acidity and subtle saline notes. Give this lots of air, or do as we do and drink over three or four days (simply re-cork and pop back in the fridge). 3.5 g/L RS

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The 2021 Barrel Distortion is a blend of Albariño and 2% Gewurztraminer that offers a delightful juxtaposition of weightiness and energy. It has pure, intense aromas of white peach, tarragon, lime peel and flint, while the palate balances an expansive, satiny texture with tangy acidity. It has a touch of anchoring texture and a long, perfumed finish. It's a beautiful white that drinks well on its own and will pair widely at the table. Only 88 cases were made

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This wine is a blend of multiple pickings from multiple sites in Santa Barbara County. A majority of the fruit comes from "Kick-on Ranch," while the rest comes from other older vineyards in the area. Typically, the selection for Vandenberg are grapes with a higher percentage of Botrytis, or "Noble Rot." The result is a richer more fruit driven wine. It has more of the stone fruit flavors often associated with Riesling, nice minerality, and some slight botrytis notes often expressed as honey, or pollen. The reason the wine is called Vandenberg is because the Kick-on Ranch is located about a mile from the Air Force Base with the same name

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

This wine spent 18 months in barrel and an additional 14 months bottle aging before release (32 months total). This careful consideration of co-fermented Zinfandel clones offers a taste of history and patience: only after cultivating Zinfandel for the past 170 years would we have such distinct clones, and only by waiting do we get to experience the evolution of flavor that occurs after extended aging. Young Vines sits at the intersection of then and now; a buoyant, youthful body that’s rooted in over 100 years of California winemaking history. As much as this wine is a child with an old soul, it’s an expression of wise elders who are children at heart

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Pinot Gris is a pink skinned grape and when the juice is fermented on the grape skins, it shows this beautiful copper, rose color in the glass. Notes of grapefruit, papaya and white peach with tea-like tannins. This a delicious orange wine

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This hand harvested, single vineyard, 100% estate Pinot Noir is from vines that Rafael Tirado planted himself in 1998. The wine shows crushed red fruit of raspberry and strawberry with hints of eucalyptus. Undertones of wet forest floor and baking spices of clove and cinnamon come through on the finish. The oak is well integrated and lets the soft, sexy, terroir driven fruit shine

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Agrícola Macatho is the winery project of Macarena del Río and Thomas Payrare, who started making wine together in 2016 near their home in Chillán in Chile’s Itata Valley. Their story embodies the entanglement of France and Chile in one chapter of the history of Chilean natural wine. Maca was born and raised in Chile by a French mother in a household where wine was always a presence; she studied Agronomy in Valparaíso and the Maule valley, then went to France to learn oenology at the prestigious University of Bordeaux. Thomas was born in France and came to Chile while working at a bank; he ended up moving in with Louis-Antoine Luyt, another Frenchman who was then just beginning his path towards making natural wine in Chile. Cuchufli is 60% País from the 150+-year-old Pilen Alto vineyard near Cauquenes in the Maule valley on clay loam soils; 40% Moscatel from vines planted in 1900 near Ranquil granitic soils. Fermented separately, with each portion having roughly 20 days of skin contact

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This Cabernet Sauvignon comes from the Maule region of Chile. The nose shows plum, cassis, leather, and dusty earth with light dried rose petals. On the palate the wine has smooth, soft tannins that wrap around the dark fruit core and a light finish

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Montsecano is a collaboration of Julio Donoso and André Ostertag of Alsace. This biodynamic winery consists of two hillside, granitic, small vineyards in the Casablanca Valley. A minimal approach is used in the horse-plowed vineyard and winery. The wines are made exclusively in stainless steel micro tanks or concrete egg fermenters. No oak is used. The small production winery is quickly being recognized as one of the best in South America

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Since settling in Isla de Maipo in 1934, in the prestigious Maipo Valley, our family has specialized in producing wines distinguished by their sense of place, purity, and balance. Nuevo Mundo is a tribute to this beautiful corner of Chile and our exceptional vineyard, which has become our home and which we have carefully cultivated according to organic principles, so that the wines are the best representation of this terroir and its grape varieties

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Grapes: 50% Cabernet Sauvignon, 50% Malbec. Vineyard: Volcanic soils, organically farmed. Historic vines, some dating back 250 years! Making of: Grapes are harvested by hand, then de-stemmed and macerated on the skins for 4 days, with spontaneous fermentation on indigenous yeasts. Free run juice is transferred by gravity into fiberglass tanks, where it ages for 2 months and then finishes fermentation in bottle. Unfined, unfiltered, no added sulfur. They don’t disgorge any of their pét-nats, as “it takes so long for those small sparkles to form :),” says Manuel

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Garage wine estate focused on producing high-quality single-vineyard wines from pinot gris, chardonnay, pinot noir, zweigelt and blaufrankisch. The vineyards are located in eastern Slovenia, in the Stajerska wine region. Since 2010, Nicholas Gee produces around 20,000 bottles of top-quality wine there each year. Nick studied winemaking in New Zealand, his home country. After graduating, he decided to explore the world of wine and embarked on an 8-year journey of discovery. During those 8 years, he worked at 14 different wineries in 6 different countries. Experience was gained in wineries in New Zealand, Australia, France, Germany, Austria, USA and finally Slovenia. The best learning experiences were at Weingut Vollenwieder, Domaine Ogier and Yering Station. Nick’s own vision of winemaking was formed during this period. For him, wines are made in the vineyard, not in the cellar. Each wine is a reflection of the terroir in which the grapes grow. Vinification is done as naturally as possi

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Inland locations near the beautiful and historic town of Šibenik. A terrain made up of various vineyard locations on slopes or semi-slopes, with an altitude of 50 to 300 meters asl. Vineyards see some of the warmer temperatures in Northern and Central Dalmatia, with interestingly cooler nights and constant breezes. Mostly fertile red and brown top soil with finer brown clay stones, and a rugged and tough limestone foundation

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Harvest: September 2019 Location: Vineyard "Bela zemlja" wine made from our own vineyards "Bela zemlja" Composition: Merlot 70%, Cabernet Sauvignon 30% Maturation: barrique barrel 18 months, 8 months in a bottle About wine: This wine is made in the traditional way and in limited quantities from the best grapes. Cuvee Merlot and Cabernet Sauvignon is a wine of intense ruby red color, pronounced varietal aroma with notes of small berries such as blueberries, blackberries, currants, then dark chocolate and a little vanilla. It has a strong body with well-matched tones of fruit and oak. There is a perfect balance in the mouth, tamed tannins, preserved freshness, and an intense and very long retro taste. It justifiably has the status of the best wine of the winery

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"1903" Is a tribute to our heritage, a wine that embodies the legacy passed down through generations. Maturing in American and French oak barrels, this blend of Merlot and Malbec, two renowned international varieties, is a truly exceptional wine. Crafted from Merlot grapes, this bold red wine entices with a rich tapestry of dark fruit, vanilla, and tobacco. Aged 18 months in oak barrels, it boasts a mature tannin structure, harmonious balance, and a lingering finish. A tribute to our founders' legacy, "1903" proudly bears the "K.G.P.K." designation, signifying its high quality and controlled origin. The name "1903" holds special significance, commemorating the year our ancestors established the Venčac Vineyard Cooperative. This cooperative played a pivotal role in shaping the viticultural landscape of Šumadija, and we proudly carry on their tradition of excellence. By crafting "1903," we honor the vision and dedication of those who came before us, while embracing innovation and modern

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100% Agiorgitiko. Fresh aromas and flavors of strawberry and cherry. Bright and refreshing. Light-bodied and dry with juicy acidity. Lingering finish. Serve chilled. A beautiful aperitif! Pairs with appetizers of all kinds. Perfect with seafood. From the Zacharias family’s own vineyards in the Nemea Valley, Corinth, and Peloponnese Greece. The first Zacharias vineyards were planted in 1962 around the village of Leontio where wine has been produced for centuries. They are mainly on slopes and today cover about 100 acres of land. The winery combines harmonically traditional elements and state of the art technology. The history of both the family’s winery and vineyards dates back many years. Zacharias Vineyards is the largest private winery of its region and carries a rich historical past. One of the oldest and most historic wineries in Nemea, it has been operating since 1960. It is now one of the major wineries of the region as well as one of the fastest growing companies in the wine ind

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

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Karić Winery is boutique wine production located in central Serbia on the steep hill of Cer Mountain. Stevan Karić philosophy about his wine is sustainability in the vineyard as well as in the cellar. He is trying to be more natural and more responsible toward his wine and to bring the best possible wine experience to the consumers. All the labor he does in the cellar is manually, even pressing grapes is done with traditional hand press. In view of that he is producing only several thousand bottles. Vision of Karić winery for the whole Balkan is to embrace autochthonous grape varieties. As we see Balkan peninsula wine region as “the new, old wine world” with immense wine heritage and exuberant pallet of ancient grape varieties, yet mysterious and not so recognizable in the world of fine wines. The goal is to present what Balkan has to offer. Karić winery is one of the new wave wineries in Serbia with the innovative approach in the winemaking as well as in viticulture.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Mandolás goes against the grain: we have been making this dry white wine since 2000 at the Oremus estate in the historic Tokaj region of Hungary, renowned for its sweet wines. Furmint, an indigenous variety famous for its naturally sweet wines, offers a new interpretation in Mandolás: a dry wine with ageing potential. Ancestral tradition in perfect harmony with state-of-the-art winemaking techniques. -----> The best Furmint clones from the Petrács plot, the estate's oldest vineyard, which is over 50 years old, are planted in the Mandolás vineyards on the best soils and sites.When the grapes are balanced and perfectly ripe, the bunches are hand-picked and selected on the vines. After a light pressing, alcoholic fermentation takes place in 80% stainless steel tanks and 20% in new Hungarian oak barrels. ------> During the ageing period, 70% of the wine rests in Hungarian oak barrels for the first three months, with weekly lees stirring or battonage, and for the following three months in p

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Marjan Simčič is a winegrower in the Goriška Brda wine region in Slovenia. The vineyards straddle the Slovenian/Italian border, with half of them on each side. The cellar is 200 metres from the border in the village of Ceglo. --------> It’s a family estate that has been growing wine grapes for five generations, and Marjan’s father, who is now 82, is still actively involved. Marjan has been involved for the last 22 years, after he studied for a year in Burgundy and a year in Bordeaux. He’s changed things a bit, but claims ‘I’m very respectful of the traditional vinification. I do old style vinification like my father,’ he says. ---------> Maceration of the whites is around 4–6 days, although for some varieties it is a bit less. The orange wines that are now popular with Slovenian growers, made by extended maceration of white grapes, are a new development, and not part of the tradition

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Garage wine estate focused on producing high-quality single-vineyard wines from pinot gris, chardonnay, pinot noir, zweigelt and blaufrankisch. The vineyards are located in eastern Slovenia, in the Stajerska wine region. Since 2010, Nicholas Gee produces around 20,000 bottles of top-quality wine there each year. Nick studied winemaking in New Zealand, his home country. After graduating, he decided to explore the world of wine and embarked on an 8-year journey of discovery. During those 8 years, he worked at 14 different wineries in 6 different countries. Experience was gained in wineries in New Zealand, Australia, France, Germany, Austria, USA and finally Slovenia. The best learning experiences were at Weingut Vollenwieder, Domaine Ogier and Yering Station. Nick’s own vision of winemaking was formed during this period. For him, wines are made in the vineyard, not in the cellar. Each wine is a reflection of the terroir in which the grapes grow. Vinification is done as naturally as possi

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

In the heart of Dealu Mare region, in an area with sunny rolling hills, we find Budureasca vineyards - an ancient place with deep roots in the history of vine cultivation. The archaeological evidence found nearby suggests that this place has a rich tradition in vinification, dating since the time of the Dacians or even their ancestors, the ancient Thracians. It is not a coincidence that the language that Romanians speak today still holds quite a few Dacian terms of great significance in the field of vines cultivation. Words such as barrel, barley or grape show once again that the Dacian heritage in the creation of wines has been and continues to be of paramount importance

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Continental micro-climate on the steep hills and valleys of Lipoglav, located by the beautiful town of Loče in northeast Slovenia. All vineyards are located on steep 45˚ slopes with southern-exposure, ranging from 100 meters to 480 meters above sea level. Nights are refreshingly chilly, as the winds whip around the sharp hills and valleys. The soil made up of marl, clay and sand

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The grapes are harvested by hand with careful quality control in the vineyard. After destemming and berry selection on vibrating tables, the fruit is transferred by gravity into concrete tanks without crushing. Cold maceration is followed by controlled alcoholic fermentation and warm maceration, allowing for a gentle and precise extraction. After malolactic fermentation, the wine is aged for 12 months in French oak barrels – 30% two-year-old and 70% three-year-old barrels – adding texture and subtle complexity without dominating the fruit. The final blend is filtered and bottled

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Sauvignon Bland and Muller-Thurgau Vineyard: loess with sand and humus, planted in 2002. Biodynamically farmed by Jakub & co themselves. Cellar: the grapes were harvested together by hand and gently pressed with stems after few hours of maceration. The juice is bottled while still fermenting (indigenous yeast only), to finish the fermentation in bottles as pet-nat. Undisgorged, unfined, unsulfured. Personality: cloudy aromatic fizzy fun! “The fermentation was really fast, so the wine didn’t have a lot of time to sediment”, the creators explain – and we predict that given its chuggability, this wine won’t spend much time in your glasses and bottles either

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Gönc Winery is a dynamic, family-run estate led by the irreverent and passionate Peter Gönc, who has become a cult figure in natural wine circles. Based in the heart of Štajerska, the winery is named after the traditional 136-liter Hungarian barrel once used in the region. Gönc practices organic farming across all their vineyards, with a deep respect for biodiversity, soil health, and minimal intervention winemaking. Their wines are known for their energy, approachability, and labels that often feature playful or personal artwork—a reflection of Peter’s ethos: wine should be alive, expressive, and never boring

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Thomas and Charlotte Carsin run Terre de l’Elu in the schistous Anjou region. Thomas Carsin is from a non-wine growing family in Burgundy and got a degree in tropical farming before heading to Sonoma. Carsin then ended up in Champagne as a viticulture consultant. The couple bought Clos de l'Elu in 2008 and have moved the property to organic and biodynamic farming. They have also left the appellation system, classifying their wines as Vin de France. As a result the estate can no longer use the word ‘Clos’ for their wines - just one more intricacy of French wine law. Highlights include their flagship Chenin Blancs Bastingage and Ephata. The yields are often very low due to the poor schistous soils creating an intense expression while their Maupiti red, a blend of Gamay, Cabernet Franc and Grolleau always has intriguing, layered aromatics. Occasionally, there's some brett in the reds

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Domaine Gagnard-Delagrange was created in 1959 with the marriage of Jacques Gagnard to Marie-Josèphe Delagrange. After the death of Jacques in 2009, Marie-Josèphe runs the domaine with the help of their grandson, Marc-Antonin Blain. Marc-Antonin worked in the cellar alongside Jacques for three years and learned the traditional style that Gagnard-Delagrange is known for. Most of the vineyards of Gagnard-Delagrange have been handed down to their two daughters. The domaine, however, retains 7.4 acres of premier crus in Chassagne-Montrachet as well as two small parcels that Marie-Josèphe tends herself: Chassagne Village and a small vineyard of Passetoutgrain called Les Farges. Morgeot was first planted to vines by the Cistercian monks in the Middle Ages. Gagnard-Delagrange’s grapes come from a small hill with shallow soils, just past the Morgeot Abbey. This parcel was a wedding present from Marie-Josèphe Delagrange’s parents when she married Jacques Gagnard. Only six barrels are produced

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Add: variant 1500mL

The estate is jointly owned by Franck and Sylvain Godon, two brothers continuing a family tradition that spans generations, focusing on producing high-quality crops from organically cultivated vineyards in the Loire Valley. While their ancestors sold their harvest to other producers, the Godon brothers are the first to produce and export their own wine. Both brothers play active roles in overseeing the vineyard and winery operations, with Franck specializing in winemaking. They nurture their grapes naturally, tending to the vineyard as if it were a garden

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Domaine Thierry Laffay is a small high-quality yet little-known Estate managed by Thierry Laffay since 1985. Laffay farms 7 hectares of vineyards over seven excellent appellations. They are mostly organic citing that their viticultural practices are those of reasoned cultivation ‘lutte raisonnée’ scrupulously applied, avoiding systematic treatments and intervening only in the event of a major risk. Vine age averages between 40 and 50 years and grapes are harvested by hand

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A lithe and graceful Champagne, with sleek acidity animating flavors of chopped raspberry, nectarine, preserved lemon and oyster shell. Fine and satiny in texture, offering a persistent, lightly spiced finish. Pinot Noir, Pinot Meunier and Chardonnay

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Certified organic. 100% Pinot Gris. From a single site in the village of Kientzheim. Grown on gravel terroir. South facing. Indigenous yeast. Aged in large older barrels

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Morgon ‘Le Clos’ is sourced from organic vines planted 20 years ago (in 2005) on a soft, southeast-facing slope at 260 meters, with granite sand and clay topsoil and granite bedrock. 100% whole bunch, semi-carbonic natural “infusion” fermentation and maceration for 2-3 weeks at 16C max. Aged 7-8 months in old, 600L French oak with sulfites added at bottling with a maximum of 7-10ppm (mg/L) total sulfur. No fining or filtration

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Lelarge-Pugeot is a ninth-generation winery in the Premier Cru village of Vrigny on the rolling slopes of the Montagne de Reims (about 15 minutes west of Reims). It is a real family operation, helmed by the two parents, Dominique and Dominique, and supported by their kids, one of whom is our good friend Clémence. The family’s 8.7 hectares of vineyards, which are planted mostly with Pinot Meunier, face northward, offering some protection from the effects of global wiwarming, though Clémence is quick to note that they can now make red wines for the first time in the history of Champagne. The domaine, which has been certified organic since 2014 and Demeter-certified biodynamic since 2017, is comprised of 42 distinct parcels where Pinot Meunier, Pinot Noir, and Chardonnay are grown at elevations of 400 ft

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The Gaunoux family’s winemaking history stretches back to 1875, when Alexandre Gaunoux settled in the Côte de Beaune. Gaunoux’s son, Henri, skyrocketed the estate’s reputation for quality and expanded its roster of vineyards. After Henri passed away in 1972, his two sons, Michel and Francois, divided up the vineyard parcels, creating Domaine Michel Gaunoux in Pommard and Domaine François Gaunoux in Meursault. Jean-Michel Gaunoux worked with his father, Francois, at Domaine François Gaunoux for several years, but after acquiring vineyard parcels from his mother’s family in 1990, he ventured out on his own to start Domaine Jean-Michel Gaunoux

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component's exctraction. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts. After maceration, free and press wines are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 16 months with 30% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. The wine spends 3 months in tanks before bottling

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Perched in the western uplands alongside the famous Chardonnay-producing village of Meursault, Auxey-Duresses is a small but substantial wine-producing sub-appellation in the Côte de Beaune of Burgundy. Its vineyards cover both sides of the valley (called a combe in French) that cuts through the low hills just west of the lower Côte de Beaune villages of Meursault and Volnay. Cooling winds flow through this basin during the growing season and result in Pinot Noir and Chardonnay with a touch of charming rusticity. They are also more approachable in price compared to their Volnay or Meursault counterparts

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From the ever-creative and driven Julien Sunier comes this "anytime red", as he fondly refers to it. Wild Soul, like most of Sunier's fruit, is farmed and harvested at highFr altitude (400m), resulting in freshness, aromatic vibrancy, a lythe presence on the palate, and endless pleasure

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru. Chorey-lès-Beaune lies on the plains below the Cote d'Or escarpment with 336 acres almost exclusively planted with Pinot Noir. Initially, the Tollot family owned vines only in Chorey, but successive generations made small acquisitions in Savigny-lès-Beaune, Aloxe-Corton, and Beaune for a current total of 60 acres. Most of the wine grown in Chorey-lès-Beaune is bottled as Côte de Beaune-Villages, a catchall appellation that allows several villages to blend their red wines. Tollot-Beaut is proud of their village and produces this classic example from vines planted between 1992 and 1998. The wine spent 18 months in 25% new Burgund

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Today, three generations of the Niellon family currently work at the domaine. With the help of his son-in-law, Michel Coutoux, who joined him in 1991, Niellon has increased the estate’s production by buying new vineyards and building a larger winery. His grandson, Matthieu Bresson, also joined the winery, after graduating from La Lycée Viticole in Beaune. Each generation contributes their unique knowledge and expertise to create the finest wines. Sourced from 1.7 acres. -----------> Mathieu Bresson, the son of Michel Niellon's second daughter, Chantal, became invovled with the Domaine about 10 years ago, after studying at the Lycee Vitcole in Beaune. He brings a fourth generation into the winery. Located in Chassagne Montrachet, the Domaine currently produces about 50,000 bottles of a dozen Appellations, ranging from Bourgonge Chardonnay to Premier and Grand Crus. The wines are aged in oak barrels, 20-30% new, which match terror expression of the Domaine's wines

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Blend

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Amongst the traditional method sparkling wines, a Crémant de Loire is often a great choice, for both variety of style and value. This is a delightful example of what a change in grape can offer. This is 50% Chardonnay and 50% Menu Pineau (Orbois). The addition of the Orbois gives the wine more texture and length, as well as an added dimension to the fruit. One year of lees ageing gives a creaminess to this well balanced, lively fizz. Dangerously easy to drink! Domaine de Veilloux is a small estate in a quiet part to the Loire Valley near Cheverny. It has been a family owned the estate since the French Revolution, and was taken over by Michel and Sylviane Quenioux in 1994. Michel, a firm believer in the health and environmental benefits of organic and biodynamic farming, implemented these practices from the start and obtained their certification in 1998. The domaine now includes just over 25 hectares, all of which are grown using sustainable, organic methods. Most of the wines are blend

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Grand Cru Les Clos parcel is handpicked, like all our 1ers Crus and Grands Crus and handsorted before being pressed. The vines are planted in the heart of the Chablis area on pure Kimmeridgian soil more calcareous on the hills and date back to 1958-1968. We generally start picking in Grands Crus parcels first because the grapes ripen earlier thanks to their ideal exposure. We vinified Grand Cru Les Clos in stainless steel tanks for both alcoholic fermentation, activated with indigenous yeasts for 18 to 25 days at low temperature (18°C) and malolactic fermentation, thanks to natural bacteria at 20°C for a few months. Since vintage 2013, the Grand Cru Les Clos will age only in tank, on fine lees, with minimum intervention, to let it express all its minerality and purity. Then the cuvee will go through a light filtration and bottling. Generally, the bottling takes place 18-20 months after harvest

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Veuve Fourny fashions this extra brut rosé Champagne from some of its best premier cru parcels. Made from 100% Pinot Noir, this cuvée combines strength, finesse, and delicacy

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Domaine Charlopin-Parizot, located in Gevrey Chambertin, was created in 1977 and then taken over by Philippe Charlopin. It currently covers 25 hectares of beautiful terroirs, distributed over the Côte de Nuits, Côte de Beaune and Chablis, with several grand crus. Its wines are succulent with superb élevage

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Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Each variety is harvested and vinified separately. The Grenache Noir and Piquepoul Noir are fermented using a combination of whole cluster and whole berry fermentation (a destemmed layer, and a non-destemmed layer) in stainless steel tanks. The Cinsault is 100% de-stemmed and fermented whole berry in stainless steel. Only the naturally occurring indigenous yeasts were used in the fermentation and the extraction is light, with one short pump over per day. The grapes were pressed on the 10th day and blended after the completion of malolactic fermentation, after which a low dose of sulfur was added

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This exceptional cuvée, created in 1964 in tribute to the House’s founder, is the result of a blend of the best terroirs from the Montagne de Reims (Pinot Noir) and the Côte des Blancs vineyards (Chardonnay). Its vinification, partly in traditional oak casks, underpins the generous character of this fine, elegant and rich wine

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In 2019, Morgan and Julie Truchetet took full control of the family's vineyards and cellars. It has been wonderful watching them grow in confidence as they have turned to organic farming, working towards certification in 2023 and beyond. With two families to support, their 5.3 hectares of vines isn’t enough and they have been selectively buying parcels of fruit over the past few years to add some much needed volume to their offering; these wines are sold under the Morgan Truchetet label

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Hippolyte Reverdy’s family has been making wine in the charming village of Verdigny, a commune of Sancerre in the eastern Loire, for many generations—perhaps as far back as 1600. Traditional in nature, the farm was planted to multiple crops, and the Reverdys raised goats and made small quantities of wine from their own vines for local consumption. It was not until the end of World War II that Hippolyte began increasing his Sauvignon Blanc and Pinot Noir production, selling it to accommodate increasing demand from Paris. Hippolyte and his three sons began bottling small quantities under their own label, although the lion’s share of the grapes was still being sold off to the local cave coopérative. Michel joined his father and brothers in 1971, shortly after finishing high school. Kermit began working with the domaine for the first time in 1983. Shortly after, the passing of Michel’s father and the untimely deaths of his two brothers brought a climate of sadness to the domaine. Michel wa

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“Les Voisines” (“the neighbors”) comes from 2.35 hectares of Chardonnay spread among four parcels in Arbois: Curoulet, En Flandre, Les Corvées, and La Platière, with soils ranging from gravelly marl to calcareous marl to blue marl. The fruit is pressed whole-cluster and undergoes alcoholic and malolactic fermentation in well-used barrels of varying sizes, where the wine spends 18 months on the fine lees and is bottled without fining or filtration, and with just 20 milligrams per liter of sulfur (added after malolactic finishes). The barrels are kept full, in the ouillé style, and the finished wine displays bristling minerality unaccented by oxidative elements. Despite its recognizable varietal character and its purity of fruit, however, this is a forcefully saline, chiseled iteration of Chardonnay that could be produced nowhere else but the Jura

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Vadin-Plateau makes this 100% chardonnay vintage cuvée with grapes from a Premier Cru vineyard in Cumières called “Chêne la Butte.” The name of the parcel refers to its location on a slope shaded by a large oak tree. This cuvée ages five years on the lees under cork (rather than a metal crown cap), allowing it to develop richer and more nuanced characteristics as the oxygen moves through the permeable seal

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The vineyards of Chouilly are in the northernmost part of the Cotes de Blanc, where Chardonnay reigns supreme. The Legras family has been here since the days of Louis XIV and are now in their 11th generation of family operation, hence the phrase on the bottle ‘Ma terre est mon royaume’ – my land is my kingdom. The ‘Coste Beert’ is a powerful, broad-shouldered Grand Cru Chardonnay that is also vibrant, mineral-driven and precise. This seeming contradiction in themes and in tasting descriptions is only possible in a choice few Grand Cru vineyards of the Cotes de Blanc

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Harvested from Muscat d’Alsace vines planted 40 years ago in limestone soils. All grapes are harvested by hand. No fining. After pressing, cold settling before fermentation begins. All fermentation is spontaneous with natural occurring yeasts. Vinified in foudre

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From just nine hectares of vines, Raphaël produces 90,000 bottles. 75% of the total production is Sauvignon Blanc (Sancerre) while the remaining 25% is Pinot Noir (either Sancerre Rouge or Rosé). After harvest, all the grapes are bladder pressed, then fermented in used oak barrels, and finally bottled off the lees in the late spring. Raphaël has a dedication to natural vinification and traditional barrel fermentation that, when combined with the Chavignol terroir, results in a finished wine of superior character and style

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Scents of red and black fruit intermingle with blueberry ink, a warm note of garrigue, pine, and pounded limestone. The palate is a delectable expression of juicy plum, blackberry, black cherry, and deft flavors of sweet herbs. A buoyant note of minerality emerges near the finish and that is given a nice boost by the wine’s silken acidity. L’ Enclos will age gracefully for more than a decade, however, it drinks beautifully in its relative youth

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Domaine de la Goguette was created by Julien Mary in 2020. In 2017, he returned to his native region after several years of hitchhiking in different countries and made the decision to train to become a winemaker. Today, he is installed on the banks of the Gardon, in Collias, to undertake a new adventure and make natural wines. He works his vines with respect for the plant and practices a gentle pruning in winter, to preserve a good flow of sap and a greater longevity of his plants. Sheep come to graze in the vineyards during the winter to weed while providing organic fertilizer. He strives to make as few antifungal treatments as possible (Bordeaux mixture / sulfur) while keeping a close eye so as not to let possible diseases spread in the spring. The young winemaker has the firm will to make natural wines of terroir. The juices do not undergo any intervention: no or little sulphites, no yeasting, no pasteurization or filtration during vinification, except for rigorous monitoring on his

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There is a plentitude of classic Chablis elements present on the green fruit and lemon rind-suffused nose that is trimmed in moderate wood influence. The succulent, round and admirably concentrated larger-scaled flavors possess plenty of sappy dry extract that confers a seductive texture to the mid-palate that contrasts somewhat with the powerful, impressively long and youthfully austere finale. This imposing effort will definitely need at least a few years to develop more depth, but it should be worth the wait

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Côte du Py represents Morgon's most celebrated terroir, where blue granite soils create wines of exceptional depth and longevity. Clos du Vieux Bourg's 2021 showcases this legendary site in a vintage that emphasizes elegance and mineral expression. The wine opens with complex aromatics that transcend typical Beaujolais - dark cherry and plum notes are interwoven with violet, crushed stone, and subtle spice. The famous blue granite of Côte du Py adds a distinctive mineral signature that sets these wines apart. As it develops, hints of black pepper, herbs, and iron emerge. On the palate, the wine shows surprising structure for Beaujolais; fine-grained tannins support concentrated fruit flavors, while bright acidity and mineral notes create exceptional length. The finish resonates with stone and spice. This 2021 Côte du Py demonstrates why Morgon is considered Beaujolais' most age-worthy cru. The combination of exceptional terroir and thoughtful winemaking creates a wine that bridges the

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Jean-Marc’s friend’s parcel in Les Raclots is 60 years old, planted in the appellation’s classic clay-limestone terrain. This cuvée offers a saline impression with good power and depth of fruit, and a sense of underlying richness that stops short of viscosity. Les Raclots more than holds its own against some of Jean-Marc’s more gras-oriented Chassagne-Montrachet 1er crus, and it will age terrifically

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This is the most important wine of the estate, a serious red vinified to reflect its capacity to age. The grapes are harvested at a point of slight “surmaturité” which captures the profound scents and flavors of the surrounding hillside “garrigue”. The cuvaison continues for at least a month; then, the wine is racked into tank for aging. The wine is bottled twenty to twenty-four months after harvest. As the wine ages in bottle, it develops enticing notes of juniper, rosemary and thyme as well as the savory flavors of wild berries and a hint of the “animal” … all in all, one of the more compelling values in our portfolio

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The 2021 Chablis Clos des Hospices Dans Les Clos Grand Cru is the standout cuvée from Louis Moreau in this vintage. It has a slightly peachier bouquet than the regular Les Clos, well-defined with yellow flowers and light tertiary scents. The palate is well-balanced with a fine spine of acidity, taut and fresh with a saline finish urging you back for another sip. This is a delicious and well-made Les Clos that should age with style

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

This red Syrah from Clos Saint-Joseph Les Planches De La Gardivole in the Cotes De Provence region is a delightful example of elegance in a glass. The wine showcases a medium-full body that envelops the palate with rich flavors and a smooth texture. Its acidity is lively and bright, offering a refreshing zing that uplifts the senses. The fruit intensity is prominent, with luscious dark fruit notes that linger on the finish. This wine strikes a perfect balance of fruit-forward charm and structured complexity, making it a versatile choice for any occasion

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir. -------> Vineyards are farmed lutte raisonée with some of the premier cru and grand cru vineyards in conversion to organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling

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Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Catherine and Pascal Mazet established their organic domaine in 1981 and were certified in 2009. They have 2.5 hectares of premier cru in the Montagne de Reims communes Chigny-les-Roses and Ludes, and the grand cru, Ambonnay. Their son Olivier joined in 2019 and incorporated agroforestry to further improve nature’s interaction with their mildly steep hills of chalk, clay and sand. Natural fermentations and sur lie aging take place in old oak barrels for fifteen months with some cuvées blended with a 5000-liter “solera” foudre topped up since 1981. Bottle maturation on lees lasts for a minimum of five years, and the dosage is specific for each wine

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• 28% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne • 29% Chardonnay sourced from the best Crus in the Champagne region • 43% Meunier from the Vallée de la Marne and the southern slopes of Epernay

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The grapes come from various plots on the Marsannay slope, above les Longeroies, les Étalles, les Vaudenelles and les Roseys. This fine clay is known as grèze litée in the area. The Chardonnay gives bright fruit aromas, whereas the Pinot Blanc brings roundness

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Domaine Montaude is a family-run venture based in Roquecourbe-Minervois, where four generations of winemakers have shaped the estate’s identity. It all began with Joseph, the great-grandfather who arrived in France after fleeing the Spanish dictatorship, and who purchased his first vineyards before passing on his passion to his descendants. The estate has grown over the generations, and today Philippe and Patricia, joined by their son Thomas, carry on this legacy by embracing digital technology and expanding into international markets. The estate’s vineyards span 9 hectares of gently sloping hillsides and terraces on the “balconies of the Aude,” planted with traditional grape varieties such as Carignan, Grenache, Syrah, and Cinsault, complemented by Merlot, Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc. The wines, classified as AOP Minervois and Vins de Pays, authentically reflect this Mediterranean terroir. Committed to sustainable viticulture and in the process of converting to

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100% Chardonnay, direct-pressed and cold settled into stainless steel tanks. Négociant fruit that Fond Cyprès purchases from a neighboring certified organic grower. Not your yacht club, hefty Chardo: This one's very fresh-tasting, with aromatics of pear and Granny Smith apple, even thyme oil. Eat this with your omelette, with potatoes roasted with a bunch of herbs

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Our signature wine is a blend of Chardonnay and Pinot Noir aged for a minimum of five years, producing an elegant Champagne that embodies the richness of the Frerejean Freres terroir. Low brut dosage and late disgorgement mean that it’s both balanced and generous. An expressive nose of dried fruit, honey and almonds, produces flavours of apples & pears, candied fruits and brioche

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The adventure of Naïma and David begins at a crossroads in Beaune. Each going their own fiercely independent way, they found one another at a serendipitous moment, and committed to making wines that express their shared convictions. In Chassey-le-Camp, located at the northern edges of the Côte Châlonnaise, the Didons practice their craft in variations that highlight their journey, terroir, knowledge, and dedication. -----> David’s journey began at the agrobiology school of Beaujeu, where he was imbued with the history and legacy of biodynamic agriculture. It’s there that he immersed himself in the works of Rudolf Steiner and formulated an approach to farming that went beyond a set of specific practices, yet informed his whole approach to the living world around him

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Paul Barre resonates as one of Bordeaux's most iconic names. Considered by many to be the father of biodynamic winemaking in the region, he brought prestige to Fronsac and Canon-Fronsac. Today, run by his son Gabriel and his wife Édith, the estate draws intelligent inspiration from the past while developing a new style focused on the purity of the fruit. The wines display remarkable energy and brilliance, thanks in particular to sensitive viticulture, delicate winemaking, and aging in old barrels. The wines are consistent, bursting with fruit, respectful of the terroir, and possess excellent aging potential. The La Bobine cuvée from Domaine Paul Barre is made from Merlot and Cabernet Franc vines planted in clay-sand soils. The nose of this wine reveals enticing notes of wild strawberries, blackberries, raspberries, and blackcurrants with a hint of mint. The palate is round and crisp thanks to fine tannins and a refreshingly crisp finish

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The Savigny whites come from so-called “white” soil, which comprises in part of marl. Only 5% of the Savigny vineyard is made up of white grape varieties (mostly chardonnay). The most favorable ground is situated at the entrance to the village on a slightly sloping hillside facing north (Les Saucours) and at the exit of the village heading towards Bouilland on a hillside this time facing south (Les Vermots). The Savigny-Lès-Beaune white wines are well-structured, dry, quite rounded and are an attractive golden-green color. The main chardonnay variety gives the roundness, the aromas and the finesse. The pinot blanc (around 10%) provides the touch from the vine

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Behind its delicate garnet color, the palate is exceptional for its finesse, elegance, freshness and balance. On the finish is black fruits and tobacco is very persistent with beautifully textured tannins

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Domaine des 2 Ânes or "Two Donkeys" was among the first natural wines I was introduced to. It's still affordable and very crowd friendly, rustic and soulful. At the time there was not really much 'glou-glou' and putting red wine in the fridge was still liable to get you laughed at. But this wine still holds up as a bigger red that has finesse and freshness, elements that have always made it stand out from the oceans of alcoholic-tasting, conventional wines from the south of France. Though the roughly 50 acres of vines are in the hot, dry region between Montpellier and the Spanish border, they are right on the Mediterranean coast. The strong winds and the sea help balance out the lack of rain. In fact the winds are strong enough to make the plot a great choice for organic viticulture, as winds keep the grape bunches dry and less vulnerable to fungal disease. Magali Terrier, the owner, picked this spot after relocating from her native Beaujolais for this exact reason. Now she has not two

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Apremont is a small Alpine village in the Savoie that sits at the foot of Mont Granier. These extremely high-altitude vineyards are east facing and chalk-full of limestone. Winemaker Benjamin Ravier works the vines according to HVE 3 standards of sustainability, committing to practices that allow for unadulterated expressions of the Apremont terroir. The Jacquère grapes are hand harvested, pressed very gently, and fermented without maceration in stainless steel. In addition, indigenous yeasts are selected from the vineyards and the wine does not experience secondary malolactic fermentation. Three months of lees contact lend a pleasant textural quality of the wine, as well as a roundness that balances its liveliness and minerality. This wine opens with soft notes of white flowers, pure autumn apple and peach, with a slightly weighty mid pallet, and a finish that bursts with lime and acidity. Elegant, approachable, and refreshing

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From two vineayards in Morgon - 93 years old site in 'Les Sables', and a 64 year old 'Le Bourg'. All whole cluster, native yeast fermentation in tank. Its a quenching, lively wine

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The wines of Morey-Saint-Denis are often said to combine the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This Morey-Saint-Denis shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate

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Domaine du Mouton Noir farms 9 ha in Vouvray, and its owner, Julien Martins, has been a friend and colleague of David's since his years as the winemaker at Billaud-Simon in Chablis during its final years before being purchased by Faiveley. Educated in oenology at Bordeaux and having worked throughout Burgundy and the Loire Valley, Julien brings perspective to his work in Vouvray. An impressive one-man operation, Julien is a thoughtful proprietor who wants to raise the bar in this AOC, seriously thinking about the kinds of wine the consumer prefers to drink in today's world. ---------> Without large finances he has found clever ways to work with the best tools. For instance, unable to afford the 600L demi-muids from Stockinger, he bought the 500L version second-hand...and then dares you to tell the difference! The results are fluid, precise and pure. His vineyards are at Chançay on the limestone/clay plateaux above Vouvray. It is exclusively Chenin Blanc but for a tiny parcel of Côt whi

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Château Patache d'Aux is one of a number of highly rated wineries in the village of Bégadan in the far north of the Médoc. The vineyards of 58 hectares are divided into two plots - one in Bégadan on the limestone plateau and the other in Saint-Christoly du Médoc on terraces of alluvial gravel, the so-called "Girondes". The winery is just 10 kilometers from the Gironde estuary and 30 kilometers from the Atlantic

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Few in the region are as talented as Emeric Foléat of the tiny Les Matheny domaine in Arbois. Emeric worked for eight years under the legendary Jacques Puffeney, who taught him the ultimate value in embracing risk and trusting the quality of his fruit to do its thing in the cellar without coercion

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The Aligoté for this wine comes from a single vineyard of only 0.2 hectare in size, which was planted in 1987. This is some high-quality old-school Aligoté, gently pressed with no settling of must, primary and malolactic fermentations in oak (but only 20% new), no lees stirring during élevage, and nearly two years of aging in 4-5 year-old neutral oak. This all serves to cultivate a rich and creamy profile while preserving this varietal's natural freshness, creating an Aligoté that is crisp but flavorful and speaks of Jobard's incredible terroir

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The color is deep ruby. Its nose of small black fruits and violets tinged with spices, camphor, takes us towards a soft and delicate mouth, on finesse. Concentrated, structured by delicate tannins and marked on the finish by a certain freshness, this is a Côte-Rôtie full of nuances

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Yannick Amirault is one of the leading figures in the Bourgueil and Saint-Nicolas de Bourgueil appellations, making everything from juicy, fruity interpretations of Cabernet Franc to the deep and powerful Pavillon du Grand Clos. A few things have changed since son Benoît joined the 19-hectare family domaine. Still, he continues his father Yannick’s work in the vineyard, not using herbicides and practicing a green harvest, not to cut yields but to remove substandard fruit. Having practiced organic viticulture since 2000 and certified in 2011, they won’t be going down the biodynamic route, according to Benoît, the current guardian of the Amirault ship. Since 2014, it has been a hands-off style in the winery, including ending the use of sulfur dioxide during fermentation. The approach focuses on vinifying by terroir, so the light gravel and sand-based terroirs have a shorter maceration, while the local limestone, tu!eau, enjoys five weeks on skins and is aged in oak. There’s even experime

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All of you know the Moutard family well for their fantastic work in Champagne as a leading producer in the Cote des Bar. Several years ago the family purchased an existing domaine in Burgundy, where they are producing a bevy of interesting offerings, from Premier Cru Chablis, to singular bottlings from Tonnerre and Irancy, to Petillant Naturel

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

After decades of working with Philippe Bernède of Clos La Coutale in Cahors to import one of our perennial best values, we have finally received a rosé from this Renaissance Man: inventor of corkscrews, flyer of planes, and producer of delicious wine. All these years, he has sent us his inky, spicy, earthy red Cahors-often referred to as a “black wine” because of its deep color-which is made of 80% Malbec and 20% Merlot. Why hasn’t he produced a pink wine until now? The short answer is that Philippe is a perfectionist, unwilling to join the rosé rush as soon as possible just to make a quick euro. If he was going to release a rosé at all, it had to meet his high standards first. “I’ve tried to do it several times,” Philippe says, “and I have drawn good lessons from trying with different methods. It is a vinification that is very technical and very interesting, one which demands a lot of supervision.” He seems to have found the right technique at last. Using Malbec from his latest-ripeni

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Domaine Blain-Gagnard was formed in 1980 when Jean-Marc Blain married Claudine Gagnard, youngest daughter of Jacques and Marie-Josèphe Gagnard of Domaine Gagnard-Delagrange. The couple runs this venerable domaine with the help of their son Marc-Antonin. They now control 20.5 acres of vines in Chassagne-Montrachet, including holdings in three grands crus: Le Montrachet, Bâtard-Montrachet, and Criots-Bâtard-Montrachet. Chassagne-Montrachet lies towards the southern end of the Côte de Beaune and is famous for its white wines, although half of its total plantings are in red. In addition to the Grand Crus, Blain-Gagnard’s holdings in Chassagne-Montrachet include two red premier crus and four white premier crus along with small holdings in Volnay and Pommard. The vineyards are farmed by lutte raisonée (“reasoned struggle”). Chassagne-Montrachet rouge can have some of the same characteristics found in the red wines of the Côte de Nuits. They can have some of the same tannins and earthiness fo

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Chassagne-Montrachet La Boudriotte 1er Cru is located on the grounds of the Morgeot Abbey and is technically a subsection of Morgeot. Boudriotte itself is made up of six individual lieuxdits, all of which may also be bottled as Morgeot 1er Cru. Gagnard-Delagrange makes nine barrels of La Boudriotte, blending from old vines in three different sections of this gently sloping, east-facing vineyard

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About Mauzac Rose: Cazottes Adèle is made from the Mauzac Rose grape, which is a native variety of the Gaillac region. It is a rose variant clone of Mauzac Blanc that takes on a pinkish gray color. Winemaking Notes: Fruit is harvested by hand. Alcoholic and malolactic fermentation occurs spontaneously in fiberglass and cement tanks with indigenous yeast. Mauzac Rose is an oxidative variety, so Laurent avoids racking as much as possible. The Adèle Blanc is aged sur lie in tank and is bottled unfiltered and unfined. Tasting Notes: This cuvee is a textural, richer white wine with inviting density. Aromatics include jasmine, acacia and pear. The palate is crisp and dry, with notes of orchard fruit, green apples and quince. It has good aging potentia

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Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Vineyards are farmed lutte raisonnée with some of the premier cru and grand cru vineyards in conversion to organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling. Chablis Valmur Grand Cru sits northwest of Les Clos and features pure Kimmeridgian soil and southwest exposure. Valmur is typically firm and full-bodied, and Louis Moreau’s parcel sits at the top of the vineyard where it receives ample sun. “Valmur is low yielding, concentrated, and ripe,” says Louis Moreau, “it’s the only wine that sees a more Burgundian vinificati

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Thibault Ducroux is one of those winemakers who has been enticed by the vine from practically a toddler’s age: the son of a Beaujolais grower, he recalls how quickly he became passionate while learning the basics of the trade in his father’s cellar. His desire to understand more about vine-growing led him to study a classical viticulture-enology course in the region, but the real game-changer came when he discovered the works of Jules Chauvet, the ingenious 20th-century research chemist, winemaker and négociant venerated as the father of the French natural wine movement. “His works challenged me and finally convinced me that there are different ways of making wine,” the young, athletic and ever-smiling Thibault explains what led him to get in touch with more of his Beaujolais natural winemaking fellows, such as Jean Claude Lapalu, Michel Guignier, Isabelle and Bruno Perraud or Valentin Morel in Jura. The path was set: once the diploma was in his pocket, Ducroux started to work for anot

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Sur le Mont is a White field blend from various parcels of vines planted in Ampuis and Saint Cyr Sur le Rhone (a couple towns up the river from Ampuis) - Roussanne, Viognier, Altesse, Clairette. Guillaume is always experimenting and really liked the combination of these varieties. The grapes are pressed, followed by cold-settling. Fermentation in steel tank with indigenous yeasts, followed by malo-lactic. 1 years elevage in barrels and steel tank. Light fining & filtration before bottling

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Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

It was at the 2006 Grand Jours de Bourgogne that I was looking for excellent Burgundies at equally excellent value. Marsannay came to mind as a good candidate, but aside from a couple of well-known producers, I was disappointed in the quality of many. That is until I came upon Philippe Collotte. A tall, quiet man, but with a lot of passion to make superb wines just waiting to be unleashed. Producing lower yields, more selection before and at harvest, de-stemmed fruit, and, for us, he bottles everything unfiltered. His Bourgogne parcel was planted in 1947 and there are 5 parcels of 50+ year old vines in his super-value Marsannay VV. Indeed all of the Marsannay single vineyard cuvées are old vines. Tillage is all done by plowing, no chemical weed-killers ever used, and the philosophy is that a lot of work in the vines promotes healthy grapes for excellent wine. Collotte's yields are well below the appellation's allowances. All fermentations are only done with indigenous yeasts

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Vineyards are farmed lutte raisonnée with some of the premier cru and grand cru vineyards in conversion to organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling

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Les Grèves is voluptuous and structured with aromas and flavors of bright red fruit and mineral notes. The flavor is intense and powerful but is delivered on the palate with finesse. Aging in 30% new Burgundian pièce brings notes of vanilla and spice. The vines were planted between 1969 and 1987

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The fine bead, elegant bouquet, and stimulating minerality are your pass to a sure moment of liberation and relief from all of life’s foggy, uphill roads. You’ll certainly want to go back. The small family domaine in France that works traditionally using techniques and savoir faire passed down across multiple generations is under serious threat today. Consolidation, technology, regulation, foreign investment, globalization, and many other factors (all in the name of progress), threaten the great agricultural tradition of winegrowing in France. Few domaines in France embody this way of life more ably and proudly than Domaine Albert Boxler in Niedermorschwihr. Jean Boxler, many generations removed from his ancestor of the same name that moved here from Switzerland in 1673, currently rules the roost at this humble yet incredibly exciting domaine. Intense and serious about his land, his craft, and his wine, Jean is the genius behind what are certainly some of the finest white wines in Alsa

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Just a few miles northeast of Château-Chalon is an old picturesque Jurassien farm named Les Granges-Bernard. Surrounded by pastures and old forests on the plateau behind the village of Menétru-le-Vignoble, it is quite secluded and makes one feel like they have stepped back in time a few generations. It is here that Marie-Pierre Chevassu-Fassenet was brought up working daily on the farm with her parents and three sisters. Her mother came from a family of vignerons and her father farmed and raised cattle for cheese. In the late 1980’s her father took on a couple hectares of vines, and Marie-Pierre instantly took to working in the vineyards. Over time more vineyards were added and her father started producing and selling wine under his own label

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask what it is made with. The menu does not list the ingredients.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Monthélie Les Duresses lies on the western side of the valley that nestles itself around the village of Monthélie and the road that leads up toward the Hautes-Côtes de Beaune. Monthelie's vineyards are a continuation of Volnay's and it is mainly a red wine village. To the northwest of Monthelie is Auxey-Duresses and its best premier cru Les Duresses, where Chardonnay performs well in limestone soil

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The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru. Chorey-lès-Beaune lies on the plains below the Cote d'Or escarpment with 336 acres almost exclusively planted with Pinot Noir. Initially, the Tollot family owned vines only in Chorey, but successive generations made small acquisitions in Savigny-lès-Beaune, Aloxe-Corton, and Beaune for a current total of 60 acres. Aloxe-Corton Les Vercots 1er Cru is a special wine for Tollot-Beaut. Through 2012, this wine was produced from 50% old vines with some of the plantings dating to before WWII. Les Vercots is now produced from a ten-year-old sélection massale on deep soil with a high limestone content. The climat sits mid-slope on the C

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• Older vines are selected for this cuvée • After de-stemming, grapes are transferred by gravity to cement cuvée • Maceration lasts 3 to 4 weeks with daily punch-downs • Aged for 18 months on the lees in 225 and 400-L barrels • Bottled unfined and unfiltered. One of France’s great vins de garde, Haitza is opaque, dense, deep, and noble. Wild black fruits on the nose, along with pepper, spice, and a kiss of oak. A full-throttle Tannat (with a splash of Cabernet Sauvignon) to be treated like a great Bordeaux growth

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Mailliard flagship cuvée; 100% Chardonnay grapes; single premier cru estate vineyard near the “Mont” in its name, Côte des Blancs about 12.5 miles from Epernay, Champagne AOC; grapes 3000 feet from Michel Mailliard cellar/presses; chalk and calcareous soil; fermented in stainless steel tanks; only heart of cuvée used; no malolactic fermentation; aged minimum of 12 years on lees

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Rooted in the heart of the Côte de Nuits, the Rion family has been tending vines and crafting wines for several generations. Based in Nuits-Saint-Georges, they now farm 4.3 hectares passed down through the family, with vines that include old selections originally planted by Louis Rion, the grandfather of the current winegrower Pascale Rion. Pascale’s daughter, Annabelle, is also involved in this journey. She is currently studying viticulture and occasionaly works in the family vineyard. Their work reflects a deep commitment to sustainable, reasoned viticulture and careful management of wine growth to encourage biodiversity and vine health. Each step, from the vineyard to the cellar in Chambolle-Musigny, is carried out with precision and respect for tradition. Their wines are a true reflection of the Côte de Nuits, a region renowned for its mosaic of “climats”, its exceptionnal Pinot Noir, and its centuries-old winegrowing heritage. Through their thoughtful approach, the Rion family cap

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Harvested early in the morning at Domaine Astrado in the Luberon and driven 4 hours by truck to the Domaine in the village of Domblans (Jura). Approximately 50% of the grapes were de-stemmed and 50% left as whole bunches. The de-stemmed grapes and whole bunches were macerated in stainless-steel tanks for 10 days, with a light pump-over once a day. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 11th day the grapes were pressed and the juice transferred back to stainless-steel tanks to complete fermentation. After malolactic fermentation the wine was transferred to 15-year-old French oak barrels of 228L for ageing. No sulfur additions were made during the vinification of this wine

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

30Km due west of Avignon sits the small village of Collias. Here, on the banks of the Gardon, Julien Mary of Domaine de la Goguette is producing highly focused, atypical wines in a region that many wine enthusiasts have written off. After several years of backpacking around the world, Julien returned to his native region in 2017 to take up an apprenticeship with Nicolas Renaud of Le Clos Grillons. Originally a university geology professor, Nicolas is renowned for his knowledge of terroir and farming. For 5 vintages Julien worked daily with Nicolas, honing his skills in the vines and in the cellar. In late 2020 Julien acquired a long-term lease on just over 2 hectares of old vine Grenache and Syrah, rooted in sandy clay and limestone soils near the village of Collias. Soon after he was able to take over an old cellar in the heart of the village that had been the home of Domaine des Cabotines. Thus, Domaine de la Goguette was born. Julien works his vineyards with respect for the vines, a

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The village of Espira de L’Agly is located at the very eastern end of the Agly Valley, just 20km from the Mediterranean Sea and 3km northwest of Rivesaltes. Rivesaltes, along with the villages of Banyuls and Maury, is famous for the production of sweet Vin Doux Naturel. A once popular aperitif wine, Vin Doux Naturel was in high demand during the first half of the 20th century. For Rivesaltes alone, the annual production during the 1950’s and 1960’s was upwards of 70 million bottles a year. Today, fewer than 3 million bottles are sold each year. With such a dramatic fall in public demand, many farmers in Espira de L’Agly and the surrounding areas ripped out their vines and converted to orchards. Those who did keep their vines became almost completely reliant on négociants and cooperatives to purchase their annual production. The Daurés are one the brave families who held onto their vines. For that we should all be very grateful, as the current generation is making what we consider to be

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru. Chorey-lès-Beaune lies on the plains below the Cote d'Or escarpment with 336 acres almost exclusively planted with Pinot Noir. Initially, the Tollot family owned vines only in Chorey, but successive generations made small acquisitions in Savigny-lès-Beaune, Aloxe-Corton, and Beaune for a current total of 60 acres. The vines that produce the grapes for this Bourgogne Rouge were planted in 1963, 1970, 1975 and 1984. The wine is fermented in open vats with floating caps that are punched down daily. The wine is aged in French oak barrels, 25% of which are new oak

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Wine to drink now or cellar. From 60-year-old vines in clay and flint soil and deep limestone bedrock. Hand-harvested and sorted in the plot and in the winery. Maceration and fermentation in concrete vats with indigenous yeasts. Slow and delicate extraction. Aged in 225 and 400-liter barrels. Light filtration with terracotta filters. Open two hours before

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Domaine Gagnard-Delagrange was created in 1959 with the marriage of Jacques Gagnard to Marie-Josèphe Delagrange. After the death of Jacques in 2009, Marie-Josèphe runs the domaine with the help of their grandson, Marc-Antonin Blain. Marc-Antonin worked in the cellar alongside Jacques for three years and learned the traditional style that Gagnard-Delagrange is known for. Most of the vineyards of Gagnard-Delagrange have been handed down to their two daughters. The domaine, however, retains 7.4 acres of premier crus in Chassagne-Montrachet as well as two small parcels that Marie-Josèphe tends herself: Chassagne Village and a small vineyard of Passetoutgrain called Les Farges. Chassagne-Montrachet lies towards the southern end of the Côte de Beaune and is famous for its white wines, although half of its total plantings are in red. The wines from this village benefit from ideal exposure and limestone soils

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Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir. Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous

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The vineyards lie hard on the banks of the Loire River and are frequently covered in an early morning mist. The soil is almost exclusively composed of schist which renders a classic Savennieres: rigorous, bone-dry, with an intense minerality to the finish. The grapes are harvested manually and then are fermented in barrel using only indigenous yeasts. The élevage is also in barrel, none of which are new. The wine never undergoes the malolactic fermentation. Bottling occurs 12 months after the harvest

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From the biodynamically farmed La Capitaine plot in Arbois, this cuvée blends 70% Pinot Noir, 25% Poulsard, and 5% Trousseau. The grapes are hand-harvested and fully destemmed, with a three-week maceration and gentle pump-overs using native yeasts. Aged for 18 months in large oak foudres, then bottled with a light silica clay filtration. This is a deeply expressive red Jura wine with both freshness and structure

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Régnié is one of the granitic crus with remarkable geological features. It is a wine of character, reflecting the richness and diversity of its terroir.The wine is distinguished by a very floral nose that gradually reveals itself. On the palate, it's delicious, with flavors of berries, freshness and a beautiful, round structure

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Domaine Thierry Laffay is a small high-quality yet little-known Estate managed by Thierry Laffay since 1985. Laffay farms 7 hectares of vineyards over seven excellent appellations. They are mostly organic citing that their viticultural practices are those of reasoned cultivation ‘lutte raisonnée’ scrupulously applied, avoiding systematic treatments and intervening only in the event of a major risk. Vine age averages between 40 and 50 years and grapes are harvested by hand

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The second wine of the estate, Tour de Capet is a vineyard selection coming a unique subset of sandy soils adjacent to the Château at the foot of the southern end of the St. Émilion plateau. In addition to site selection, the other key difference comes in the form of élevage. While the wine is matured in classic barrique, new wood here is reduced to 40%, 30% one-year old barrels, 30% two-year old barrels. 95% Merlot, 5% Malbec

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Ask what it is made with. The menu does not list the ingredients.

The superb 2019 Pierre André CDP Rouge is 90% Grenache with Syrah, Mourvèdre, Cinsault, Vaccarèse, Counoise, Muscadin and Picpoul. Some parcels are over 100 years old, with the average vine age around 65 years. From drinkrhone: "handsome dark red robe; the nose has depth from within, a really inviting aroma of finely sweet plums, with some cedar, gently perfumed notes around them. It’s a very good start. The palate runs with a stately roll of red stone fruits, lovely engagement thanks to its stylish gras, its spherical shape most appealing. The balance is good. This is Châteauneuf of terroir, no make-up added, is a very bonny Grenache-inspired wine, has smoky, tobacco, menthol tones late on. Much harmony here, not sure what else one could demand from it - way to go, Jacqueline!" Drink 2025 - 2050

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100% Chardonnay from a single plot in Coteaux Champenois with a smidge of extended skin contact (a slooow pressing), lending an herbaceous undertone to the tart fruit and minerality, alongside a concentrated, savory edge: preserved lemon, rich & unctuous oxidative notes, caramelized aromatics. Eight months oak aging brings out a bit of baking spices and a more serious weight and texture still met by lasting acidity. Made with zero sulfur and via natural fermentation, the characteristics of this are unmistakably Chardonnay, just seen through a very distinct lens

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The origin of the agricultural farm goes back to 1735. Patrice Colin represents the 8th generation on the property which covers covers 25 hectares, 9 of which is planted with Pineau d’Aunis, 8 of Chenin, 2,5 hectares of Pinot Noir, 2 hectares of Cabernet Franc, 2 hectares of Gamay and 1,5 hectares of Chardonnay. The vineyard is located on the limestone slopes of the Loir. The flint soil, low rainfall and ideal sunshine thanks to a superb exposure give the wine its remarkable character. Winemaking process is done with natural yeast and without any input in order to represent the original expression of the terroir and the vintage

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Jean-Michel Petit’s non-ouillé version of Savagnin which spends 40 months aging in barrel. Lovely and complex oxidative notes complemented by a long and fine finish

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Notes from the winemaker ----> "From the climat En Brennay, in the domaine since 2011. Wow, that’s deep and concentrated – a generously fruited nose. Large scale in the mouth – of course, it’s very ripe – but it’s not over-ripe – ‘I’d rather harvest a bit early – maybe 13-13.5° than have something heavy.’ That’s a very good wine, indeed impressive, wine."

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Domaine Thierry Laffay is a small high-quality yet little-known Estate managed by Thierry Laffay since 1985. Laffay farms 7 hectares of vineyards over seven excellent appellations. They are mostly organic citing that their viticultural practices are those of reasoned cultivation ‘lutte raisonnée’ scrupulously applied, avoiding systematic treatments and intervening only in the event of a major risk. Vine age averages between 40 and 50 years and grapes are harvested by hand

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Domaine Thierry Laffay is a small high-quality yet little-known Estate managed by Thierry Laffay since 1985. Laffay farms 7 hectares of vineyards over seven excellent appellations. They are mostly organic citing that their viticultural practices are those of reasoned cultivation ‘lutte raisonnée’ scrupulously applied, avoiding systematic treatments and intervening only in the event of a major risk. Vine age averages between 40 and 50 years and grapes are harvested by hand

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

7-Day whole cluster fermentation in a fiber tank using only the naturally occurring indigenous yeasts. On the 8th day the grapes were pressed and transferred back to fiber tanks to complete fermentation. A very low dose of sulfur was added at the press, and no further sulfur additions were made during the vinification and ageing of this wine

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Harvested early in the morning at Domaine Oedipoda in Beaujolais and driven 1.5 hours by truck to the Domaine in the village of Domblans (Jura). The whole bunches were placed in stainless-steel tanks and undergo a 5-day dry carbonic maceration. This is followed by 5-days of semi-carbonic maceration with 1 daily punch down and light pumping over. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 11th day the grapes were pressed, and the juice transferred back to stainless-steel tanks to complete fermentation. After malolactic fermentation the wine was transferred to 15-year-old French oak barrels of 228L for ageing. No sulfur additions were made during the vinification of this wine

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Very lively on the nose, crisp apples, citrus, white flowers and honey. In the mouth, the region's fine crisp acidity, juicy fruit and an impressive purity throughout. The acidity is present, but plays perfectly with fruit and dryness. A wine that leans heavily on its more famous "big brother" to the west, Pouilly Fuisse

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Between upper Echezeaux and Bonnes-Mares. There are few finer sites for premier cru Pinot in Burgundy!

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34% Pinot Noir, 33% Chardonnay, 33% Pinot Meunier. The blend of harvests from different vintages (40% 2010, 30% 2009, 15% 2008 and 15% 2007) gives this Champagne exceptional maturity and complexity. Partial fermentation in 225-liter oak barrels (20% of the cuvée) brings subtle notes of wood and vanilla, while malolactic fermentation, carried out on 55% of the wine, softens acidity and enriches texture. No fining or filtering, 7g/l dosage

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

This release of the NV Champagne Blanc De Blancs is with the 2018 vintage base as well as 37% reserve wine. A bright medium yellow golden hue, it opens to a lifted and dewy profile with notes of linen, pear, and a hint of tropical fruit of passionfruit and quince coming through. Floral, fresh, and medium-bodied, it floats on the palate with a weightless, airy feel and a very pretty nature throughout. It has a fine mousse and a clean, chalky textured finish that tapers away. It will be very appealing now or over the next 12-15 years. It has the addition of 3.9 grams per liter dosage and was disgorged in May 2024

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Here is ample proof that in the right terroir, Pinot Blanc is capable of producing grand cru wine in Alsace. Planted in the granite of the great Brand vineyard, this parcel is always bottled separately from the rest of the Boxler Pinot Blanc holdings. It produces a wine with the type of consistency from year to year that is a hallmark of grand cru sites: seasonal excesses are smoothed. The result is an intensely stony, dry, regal Pinot Blanc that can age and improve alongside the domaine’s Sylvaner, Muscat, Riesling, and Pinot Gris bottlings

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Our Estate is 34 hectares of vines planted on the terroirs of Arbois and Pupillin, enhanced by the blue marls of the lias which stand out from Arbois to Château Chalon, at an altitude of 400 meters. 34 ha of vines including 17 Savagnin, 6 Chardonnay, 7 Poulsard, 4 Trousseau and Pinot Noir. We are winegrower, harvesting owner, and as such, we make our wine, from the bunch to the dressed bottle, we make our entire harvest and nothing but our harvest. Since 1999 we have been practicing organic viticulture and in 2009 we decided to convert to biodynamics

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The commune of Pupillin is home to the estate and vineyards of Domaine de la Renardière. Here, vigneron Jean-Michel Petit farms and vinifies a range of red and white wines that are arguably some of the best wines in the Jura. The domaine was established in 1990 and presently encompasses 7.5 hectares of vineyards. Half of Jean-Michel’s production is devoted to red (Pinot Noir, Poulsard, Trousseau) and half to white wine (mostly chardonnay, with a bit of Savagnin). Since 2003 all vineyard practices and applications have been organic. The domaine acheived organic certification in 2012. In the cellar, Jean-Michel adheres to traditional methods of winemaking. Fermentation takes place via native yeasts, and sulfur additions are only utilized when deemed necessary. Elevage takes place in foudres for the red wines, and a combination of older barrique and foudre for the white wines

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Double-sorted on a vibrating table and a sorting table. 100% de-stemmed, minimal SO2 addition to the must. Short cold maceration. 12-25 day ambient yeast fermentation in open vat. Aged for 14 months in barrels (20% new), blended and aged another 3 months in stainless steel tank. No fining and gentle filtration if necessary

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Heimbourg is a very stony, steep limestone terroir in Turckheim (the only terroir of this geology in this famous wine village just west of Colmar). This is only the second time since we began working with Boxler (when we imported his 2010 vintage) that he has bottled a dry Pinot Gris exclusively from this terroir. In the past, this fruit has either been blended into his Pinot Gris Réserve bottling or used to make a vendange tardive or SGN. Heimbourg produces a powerful, full-bodied style of Pinot Gris with exceptional aging potential

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

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Founded by Hubert in the mid-1970s, Olivier's arrival in 1995 to the winemaking team elevated the property to the heights it has reached today. Located in Saint-Aubin, Olivier stopped selling the family's grapes to negociants and focused on elevating each and every plot the family owned. With this effort and the inclusion of several high-density plantings, the Lamy name today is synonymous with class, precision and ultimate elegance. In the vineyards, all practices are organic and tireless in their efforts. The experiments of high-density plantings in 0.10-hectare sized plots within Chez Edouard (Saint-Aubin) and Les Tremblots. (Puligny) at 28-30,000 vines per hectare were incredibly successful and represent the pinnacle of Olivier's work ethic. In the cellar, there is very little time wasted, with the grapes pressed from their skins immediately, and the barrels have become larger to deemphasize the impact of oak, allowing the freshness to shine through. Reds and whites are fermented i

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The Paul Blanck estate traces its history in Alsace back to the 17th Century, where they produce a stunning and diverse lineup of wines from enviable parcels in the Haut-Rhin district of Alsace. Located in the village of Kientzheim, Domaine Paul Blanck produces wines that are balanced, terroir-expressive, and versatile. Owners Frédéric and Philippe Blanck farm ther vines without the use of chemicals, seeking to gain the clearest possible expression of vineyard character. From the chiseled, sumptuously mineral Schlossberg to the opulent and broad Furstentum, Blanck’s Grand Cru offerings rank with the best in the region. His single-vineyard (lieux-dits) wines from such sites as Patergarten and Rosenbourg are comparably top-flight, and his line of everyday ‘Classique’ wines show the versatility and breadth of the Blanck range

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

In 1513, the records of Sancerre mention the Mellot family. The Mellot family, vinegrowers ad wine merchants, was again mentioned during the siege of the town. They pursued their patient labors and continued to gain recognition because César Mellot was appointed as Wine Advisor to Louis XIV in 1698. At the beginning of the 19th century, Alphonse Mellot founded a tavern in Sancerre where one could savor the local wines and so began the flourishing trade that was to continue. In 1881, he was granted a license to ship his wine throughout France and all over the world. This marked the beginning of a pacific conquest which has been pursued and developed by the family business from father to son ever since, with the eldest son continuing to bear the name of the founder Alphonse. Today, this century old winemaking tradition is perpetuated by Alphonse Mellot Jr, the 19th to bear the name

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Surrounded by several grands crus, Regis’ plot of Morey Saint Denis is, not surprisingly, his most prestigious and most striking. The wine is firmly structured and robust, with dark, plump fruit that tastes fresh and utterly drinkable. I’d devour this now, but there are also promising signs of evolution ahead

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A very fine example of Montée de Tonnerre. Ripeness of fruit combined with vibrant acidity, it's a fine balance between the power and minerality of Montée de Tonnerre and the ripeness of this particular site. A high-quality introduction to the benefits of biodynamic winemaking

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Mas Guallar, founded by Chilean winemaker Camila Opazo in 2019, is a boutique winery located in Tautavel in the Pyrénées-Orientales. Camila’s journey began at 18 when she moved to Bordeaux and fell in love with winemaking during an internship at a Grand Cru in Pessac-Léognan. Her studies in oenology, with a specialization in sparkling wine, took her to Spain, where she embraced organic and biodynamic farming. After gaining hands-on experience in vineyards across Chile, New Zealand, Spain, and France, she was drawn to the unique terroirs of the Pyrénées-Orientales, where she established Mas Guallar

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Grolleau is a Loire native that’s become increasingly rare and is more commonly used in rosé or lighter, refreshing bistro-style reds like this one. From western Loire vineyards on sandstone soils, Charlotte and Thomas have crafted a wine that is fragrant with red berries, violet and a hint of spice. The palate is juicy and medium-bodied with soft tannins, lively acidity and a clean, refreshing finish. A fresh, elegant example with a delicate colour, best enjoyed with a subtle chill. Vinification: Grapes are harvested by hand and whole bunch fermentation gets underway using indigenous yeast. The wine is pressed and left to rest for a short time in stainless steel vats prior to bottling

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A blend from all four villages: Verzy, Verzenay, Villers Marmery, and Ville-Dommange, equal parts Chardonnay, Meunier, and Pinot Noir. The base wine is from 2019, blended with 30% 2018, and 20% 2017. One third of the juice is vinified and aged in barrel. Bottle with extra brut dosage

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

The Domain: After a long professional life in the fashion and garment industry in Paris, Pierre decided to follow his heart and moved to Burgundy to become a winemaker. -----> As is the way with biodynamics, the universe conspired to introduce Pierre to Rudolf Steiner through happenstance. He bought one of Steiner’s book on a whim at a Parisian flea market and thus began his journey from cloth to vine. This path included raising cows (to learn farming biodynamically) and “interning” with Trapet, Lapierre, and Emmanuel Giboulot. In 2002 he purchased his first 2.5 hectares of vines in Maranges and in the Haute Côtes de Beaune.-------> Pierre’s winery is located in Saint-Aubin and he now also rents and owns vines in Santenay, Monthelie, and Corton including a plot of Le Corton itself.-------> As for the name Belles Lies, it derives from a practice developed by 17th-century monks who would dry their barrels and rub them with the lees from the vintage. A fitting technique for a vigneron who

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.