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Pronounced aromas of blackberry, plum, cedar, and sexy toasted oak. A me´lange of black fruits on the palate wrapped in a cherry pie filling core. Melting tannins leave the impression of bittersweet chocolate in the back of the mouth. There’s a solid seam of acidity that suspends the flavors well into the finish.

"Our Bone Dry is a throwback to the original American dry cider. In that spirit we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse AND intensity. Its clean, crisp mouthfeel is balanced by bitter notes and, of course, a spine of acidity. Is it any wonder why this was our first cuvee to sell out!?" -Brooklyn cider House

Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. -Brooklyn cider House

Limited release, artwork by Morgan Winter. Solstice is a juicy, clean, and apple-forward cider with a subtle hint of funk. Minimal sulfur use, Unfined, Unfiltered. 110 Cases. 6.87% abv

Apples: Porter's Perfection, Dabinett and Northern Spy

Tasting Notes: This wild-fermented cider undergoes three partial fermentations, each carefully interrupted at the perfect moment to preserve the fresh apple character while still adding many layers of complexity. The scent of Dabinett is very prominent, and this vintage was sweeter than past vintages.

Winery Notes:
Butter Chardonnay is rich, bold and luscious. Made in the tradition of qualityCalifornian winemaking, the grapes we select are juicy, ripe and bursting withflavor. We cold ferment this easy-to-love Chardonnay to a lush creaminess andage it in our unique blend of oak. Butter brims with stone fruit and baked-lemonnotes and has a lovely, long, vanilla finish.

Organic

91 points Vinous
The NV Rosso Cala Cala is dusty and floral with a dark mix of dried black cherries, rose petals and spice. This is a juicy and pure effort with medium-bodied weight and citrus-infused wild berry fruits. It finishes with a surprising grip, maintaining freshness as hints of tart blackberry slowly fade. This rendition of Cala Cala is intense and has the balance to evolve positively over the next three to four years.

95% Nerello Mascalese and 5% Nerello Cappuccio

Organic

The various lots were fermented in a combination of stainless steel tanks and neutral French oak barrels, then racked to all older French oak barrels and left sur lies until the completion of the malolactic fermentation, and finally brought back to stainless for the complete blend and bottling.

"Ruby red colour with a golden rim. Bright and deep. Complex aromas. There is a great balance between the fruit (cherries, black plums, ripe blackberries) and the clean nuances of the wood (clove, pepper, vanilla and coconut). The nose is further enriched by the aromas that develop during bottle ageing. Smooth and balanced on the palate with a full, elegant feel and a long, lingering finish." Winemaker notes

Aged for 18 months in American and French-oak casks (50%). Rounded off for 18 months in the bottle cellar.

Winemaker Notes:
"Intense ruby red color with violet nuances; intense, characteristic bouquet of the primary grape aromas; fruity component, fullbodied and robust, well-balanced with tannin and oak features"

Organic

Capitan Fanegas is the personal project of Mario Ruiz-Clavijo from the historic Bodegas Marques de Arviza in Rioja. The philosophy behind the Capitan Fanegas wines is to make single vineyard expressions of Rioja that reflect and express the sites they come from. The wines are vinos de author; unique representations that are true to the Rioja style.

A blend of 70% Viura, 20% Malvasia and 10% Garnacha Blanca from two estate vineyards located at an elevation of 650 meters in La Unión: La Muela (old bush vines planted in 1964 on calcareous clay soil), and El Paleton (bush vines planted in 1997 on red clay soils with lot of pebbles).

Fermented in stainless steel tanks and aged in oak barrels for 6 months, followed by 4 months in concrete, resulting in layers of fresh and rich flavors.

Aromas of wild flowers, tropical fruits, and honeysuckle, with flavors of lemony apple, savory herbs and discrete oak spice. Pair with grilled tuna, lobster, and watching butterflies.

Organic

Capitan Fanegas is the personal project of Mario Ruiz-Clavijo from the historic Bodegas Marques de Arviza in Rioja. The philosophy behind the Capitan Fanegas wines is to make single vineyard expressions of Rioja that reflect and express the sites they come from. The wines are vinos de author; unique representations that are true to the Rioja style.

La Unión comes from a single parcel in the La Unión village in Rioja that feautres a mixture of red and white clay with sandy soils. All grapes are hand-harvested from vines that average 25 years of age. A blend of 85% Tempranillo and 15% Graciano that is fermented with native yeasts in concrete tanks and aged for 12 months in barrel. Expressive aromas of blackberry, red currants and violets with a fine, silky palate and long, polished finish, enjoy this striking Rioja with grilled lamb chops.

Organic

Traditional Sardinian producer with large cavernous cement tanks under house; old vine Cannonau (avg. 50 yr. old). Decomposed granitic soils gives wines acidic zing. Practicing organic.

Organic

#25 on The Wine Spectator's Top 100 Wines Of 2025

93 points Wine Spectator
This beefy red relies on its dense texture, concentrated flavors of black cherry and blackberry fruit, and muscular tannins to get its message across. Wild herb, iron and earth notes add depth, while the finish is long and spicy. Best from 2027 through 2043.

Organic

Iconic Montalcino producer Castello Banfi leases 42 acres in the Chianti Classico commune of Castellina in Chianti for its Fonte alla Selva label. The estate also has long-term contracts to purchase wines from three to four producers for this Chianti Classico. A selection is made between the lots for the Chianti Classico and the riserva before blending, aging and bottling in Banfi’s cellars in Montalcino. The wine is aged for a total of 12 months, seven to eight in stainless-steel tanks before racking into 6,000- to 9,000-liter oak casks. Banfi has permission to age and bottle its Chianti Classico outside the zone because former winemaker Ezio Rivella grew grapes in Chianti Classico beginning in the early 1980s

Organic

A Vermentino of noble character with crispy peel and lively acidity. On the nose it is intense, with marked citrus and aromatic herbs. On the palate it is fresh, sapid, persistent, and with a pleasant fruity aftertaste.

Organic

Ruby red with violet notes, along with a nose of intense red fruit notes, with light hints of spices and chocolate. On the palate, it is medium bodied with mature tannins and notes of spices and chocolate.

93 points James Suckling
Fresh and creamy notes of pie crust, lemon curd and toast. Bright, juicy and elegant on the palate with a fluid, lengthy finish. A very good value here.

The berry and floral character comes through clearly on the nose and palate with a medium body, a medium-tannin backbone and a dark-walnut aftertaste.

Cavicchioli Prosecco should be enjoyed as an aperitif; particularly suitable for appetizers, delicate first courses and fish-based dishes. Serving temperature: chilled to 40°F.

Organic

Full body, red plum and red currant aromas. This Garnacha-led blend shows beautiful flavors of baked plum followed by a fresh, lively finish

45% Garnacha, 25% Cabernet Sauvignon, 15% Merlot, 10% Syrah and 5% Sams³, is fermented with native yeasts in stainless steel, then aged for 8 months in French oak.

Cesca Vicent is a unique property located in the heart of Priorat, in the town of Gratallops. It is owned and ran by Francesca Vicent (better known as Cesca), a fifth-generation producer. Her family has been farming grapes in this area since the 16th century, she has a little 'street cred' in the area!

After inheriting this plot of land, she began researching her soil diversity. Once she was equipped with a detailed soil map of her 13.2 hectares illustrating Licorella and its 10 other different soils types, Cesca became determined to make wines that show the incredible diversity of her vineyard. She has been practicing organic since 1999 and became certified in 2011, striving to make a wine as natural as possible and dedicated to the production of terroir-driven wines.

94 points Wine Advocate
The 2023 Parajes is his regional red, a blend of different places, soils, expositions and altitudes (between 450 and 780 meters above sea level). It's a real representation of El Bierzo, with grapes from 45 different plots in nine villages. The vines range in age from 80 to 142 years of old and are planted with field blends - approximately 85% Mencia, 10% Alicante Bouschet and 5% other white and red varieties like Bastardo, Souson and Estaladina. There are always some full clusters, depending on vintage and plot, and part of the wine ferments in stainless steel and part of it is in bins, as he ferments by plot. The wine matured in 225-, 400- and 500-liter oak barrels for one year. It has moderate ripeness and 13.08% alcohol, a pH of 3.58 and 5.34 grams of acidity, making it lower in alcohol than the 2022 and with more freshness. It's serious and balanced, elegant and fine-boned. It gets very close to the village red this year. This is a bargain. 34,000 bottles produced. It was bottled in January 2025.

Cesar Marquez Perez, Raul Perez's nephew, is one of the most precise winemakers in Bierzo with the family Castro Ventosa range and his personal project, which he started in 2015. In the 2023 vintage, he is releasing a new wine from the Villegas area, a lieu-dit in Valtuille on sandy soils. The single-vineyard wines are aging in increasingly larger oak containers, combining 1,200-liter vats with 500- and 600-liter barrels. He owns 7.2 hectares and works a further seven with local growers across Bierzo, from altitudes ranging between 450 to 850 meters above sea level. His production is slowly growing, and he now crafts 60,000 bottles per year.

As he told me while tasting the wines from the family winery, Castro Ventosa, which he also vinifies, "2023 was a cooler vintage with rain at the beginning of the harvest. The wines have a floral, serious and elegant profile with a contained alcohol content of 12.5% to 13%." These are some of the finest and more elegant wines he has produced so far.

Well-integrated flavors of Gala apple and ripe Bosc pear are swathed with creamy richness in this broad-textured style, with cooking spice accents lingering on the mouthwatering finish

Sec
Winemaker Notes:
Dry depending on the year, it is a fresh and fruity wine that expresses itself. The combination of its freshness and delicate flavors makes it suitable for serving fish and grilled white meats, shellfish, vegetables and Japanese dishes. Ideal in its youth for the aperitif.