Premium Cocktails

Organic / Biodynamic

91+ points Wine Advocate
The 2022 Lagrimas de Bhilar Graciano managed to keep the moderate alcohol and freshness in a warm year like 2022. It was produced with grapes from younger vineyards, fermented in concrete and matured in 8,000-liter oak vat. It's aromatic, herbal, spicy and minty, very showy, juicy and with a soft mouthfeel. Delicious and easy to drink. 10,500 bottles produced. It was bottled in December 2023.

The grapes for this cuvée (95% Sauvignon Blanc, 5% Sémillon) come from a four hectare hillside parcel of clay and limestone soil with a full southern exposure that overlooks the Garonne River in Sainte-Croix-du-Mont. The vines have an average age of 25 years. After a manual harvest, the grapes are fermented in temperature-controlled vats and left on the fine lees for six months prior to bottling.

Organic / Biodynamic

Corvina, Corvinone, Rondinella. Duca Fedele brings a fresh and modern take on Valpolicella DOC, balancing bright fruit with a smooth and inviting character. Designed for versatility, it is an easy-going red that suits a wide range of occasions, offering a balanced expression of the region. Put a chill on it!

Massimago is a dynamic, organic estate in the heart of Valpolicella, led by winemaker and proprietor Camilla Rossi Chauvenet, who took over her family’s historic property with a vision to modernize while honoring tradition. Since 2003, Massimago has embraced organic farming practices, minimal intervention, and a commitment to highlighting the purity of fruit and the nuances of place.

The estate’s name, derived from the Latin maximum agium (the greatest benefit), reflects its philosophy: to cultivate excellence from vineyard to bottle through respect for nature and innovation. With a focus on terroir-driven wines that range from fresh Valpolicella to bold Amarone, Massimago has established itself as a rising star in the Veneto, delivering wines of clarity, charm, and integrity

Organic / Natural / Orange Wine

100% Procanico (unique clone of Trebbiano) from 40 year old vines in Lazio. Deep, amber color and evocative, savory aromas and flavors of sage honey, fennel, dried citrus and wildflowers. 11% abv


The little plots of land in this area were given to families by the church in early 900. Devoted to totally organic and regenerative farming, Georgea and Alessandro use only treatments of copper and sulfur as they tend to their fifty year old vines, planted in volcanic soil shot with clay. The hand-harvested grapes are manually pressed and fermented spontaneously with native yeast. Macerations are long, and aging takes place in old used barrels. The name Zero8 is for the year that their label was established, and also the year their daughter, Ginevra, was born.

Organic

Ciro Picariello has quickly become one of the star producers of Fiano di Avellino, and many people consider him to be the reference point producer of Fiano in Italy. Ciro and his wife started their winery back in 1997, but their first vintage under their own label was not until 2004. Picariello's Fiano Irpinia is a declassified version of Fiano di Avellino from estate-bottled fruit, made from younger vines in Summonte and Montefredane. Even though it's from Ciro's younger vines, it easily competes with many of the top Fianos on the market. Lively, minerally and bracing, with aromas and flavors of citrus and herbs. Very long on the palate with bright, green-apple acidity, great complexity, and a strong flinty, smokey character imparted by Ciro's rich volcanic soils. An amazing example of Fiano that delivers so much character and complexity at this price point! Distributor Notes

Organic

100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines. The vineyards are between 500 and 600m above sea level; Leo’s vineyard site at 600m is the highest in the appellation. Harvest was in late September/early October at yields of 11,000kg/ha (about 60hl/ha). Fermentation is in conrete vats and stainlees steel tanks. About half the harvest is macerated a few days on the skins during fermentation. Malolactic fermentation does not take place. Aged on its lees for 6 to 12 months, with six staggered bottlings taking place

Organic / Biodynamic

The terrible floods of the Maule River in 2023 hit Gonzales Bastias hard. ??Their vineyards were flooded, although luckily, without damage to the plants, since their advanced age withstand such ocasional disasters. ??But their cellar and winery were wrecked. ??As a result they felt "headless", and that feeling lends its name to the new wine they made following the tragedy. Descabezado was made in their new winery, built above the hill where the old one stood, and it is one hundred percent Pais from their incredible 200 year old plus vines. It fermented from native yeasts, and macerated three days on the skin before a slower, extended three month fermentation. ??Unfined and unfiltered, it shows the loveliest side of Pais, soft on the palate with plenty of berry fruit. ??An easy drinking wine showing the versatility of the grape and the high standards of the wines coming from Chile these days..

Organic

Methode champenoise. Rapid entry into the cellar by gravity. Gentle press with 50% extraction of free-run juice. Each variety is fermented in small tanks at controlled temperature. Secondary fermentation in bottle. Aged 40 months in bottle.

This well-fashioned blueberries port-style is rich and luscious with a refreshing mouthfeel resulting in the perfect match to chocolate cake. - PJ

The Eguren family of Teso la Monja are one of D.O. Toro's most important pioneers, having cofounded Bodega Numanthia-Termes with Jorge Ordóñez in 1997. Numanthia was the first exhaustive fine wine project to resuscitate Toro since before phylloxera. Toro is one of Spain's most historic winemaking regions. Tempranillo originated in the Duero Valley, and many ampelographers believe that it originated in Toro, where it is known as Tinta de Toro. These ancient clones of Tempranillo were responsible for Toro being celebrated as Spain's finest winemaking region during the Middle Ages. Toro was also Spain's only region to completely resist phylloxera due to its sandy soils. Teso la Monja is the Eguren family's new interpretation of Toro after Numanthia, where they sought to produce a more refined and restrained expression of Toro by focusing on northern facing vineyard sites planted on clay soils covered in canto rodado.

Rigorous sorting at the winery. The clusters are fully destemmed, and the whole berries ferment (inoculated with yeast cultured from their vineyards and cellar) in 15,000L stainless steel tanks with temperature control. Malolactic fermentation in tank and in neutral French barrique.

6-8 months in neutral French barrique

Organic / Biodynamic

50% Limniona & 50% Assyritiko

In 2015, chateau owner Bertrand Gourdou was searching through an old desk when he came across a label that his grandfather had made in the early 1970?????s; that wine was called ?????Le pot-de-vin????? which, in French, translates to ?????the bribe?????, which for that era was an audacious play on words for a wine label! This label inspired Bertrand to make a simple, natural wine: biodynamically grown fruit, fermented with native yeast and with a negligible dose of SO2, made in concrete tanks built by his grandfather. The word "pot" also references the old-style bottle shape.

The rouge is 100% Merlot from the IGP Pays d?????Oc, made with no oak in a light-to-medium-bodied style with gloriously fruit, freshness and length. It is, simply put, the quintessential French bistro red.

Decoy Featherweight is a refreshing lower-in-calorie and lower-in-alcohol Sauvignon Blanc, delivering delicate citrus notes of Meyer lemon, grapefruit, and lime; complemented by lush, tropical fruit flavors and a long, crisp finish. With uncompromising quality, Decoy Featherweight is crafted from the current vintage of Decoy Sauvignon Blanc, utilizing the same premium California fruit sourcing. 9% abv - Winemaker Notes

50/50 Garnacha/Syrah

La Comarcal is a small project by two good friends who just happen to be two of eastern Spain?????s most talented viticultors: Javi Revert and Victor Marqu??s. Located in the mountainous village of Venta del Moro in the Valencia D.O., La Comarcal ("The District") is a young winery founded in 2017 with the inspiration of making delicious, youthful wines?????new expressions based on the old mountain vineyards of native Valencian grape varieties they farm with certified organic viticulture and native yeasts, utilizing only a judicious amount of sulfur. They focus on regenerative agriculture in every aspect of their work. From researching the best locations to replant native varieties to replace the once-dominant international varieties to working with traditional mixed-agriculture farming and planting trees, Javi and Victor are lifelong students of their natural environment with the winemaking experience to make a significant impact in their region. It shows in the energy and transparency of the project, as this winemaking duo is among the most exciting teams to watch in Spain.

La Comarcal was built on the friendship formed by Javi and Victor while working together at the influential Valencian winery Celler del Roure for over ten years.

Straw-yellow color with greenish highlights and a fine, persistent sparkle. The aroma is very distinctive and elegant, with clear fruity notes of apple and white-fleshed fruits. On the palate, it is creamy, with a pleasantly tangy and fruity aftertaste that mirrors the scents detected on the nose. There is a delicate mineral note in the finish with a good persistence. - Winery

Organic / Biodynamic

93% Macabeo, 7% Garnacha Blanca
24 hours of maceration with skins and spontaneous fermentation with native yeast.

The meticulous, eccentric, and dedicated Joan Asens has been an influential wine authority in Catalunya for more than two decades, and as a professor of lunar cycles at the local winemaking University in Falset, he is considered a “guru of biodynamics.” With a vibrancy and freshness unmatched in the DO, the seamless wines of Orto Vins generally have a brighter finish, lower alcohol, and softer, floral, even elegant tannins.

A delicate, well-balanced Prosecco, showing a good blend of baked apple, sour lemon and grapefruit, with a lightly creamy mineral texture on the palate. Medium froth, with some body and a pleasant lemon and mineral finish. - WS90

90 points Wine Enthusiast
Apple aromas are cut by orange peel and wet stone on the nose of this bottling. The palate is zippy in texture, offering lime, honeydew and peach flavors for a familiar, refreshing sip.

90 points Vinous
The 2023 Pinot Noir is an absolute delight. Aromatic and light on its feet, it offers up generous crushed red berry fruit, orange peel, mint and hints of spice. This mid-weight, vibrant Pinot offers tons of San Luis Obispo Coast character—it’s a great value, too.

Hatzis Winery creates a Xinomavro blanc de noir , following vinification with wild yeasts and ageing the wine in oak barrels with its fine lees. That's right, a dry white wine made from the red Xinomavro grape!

On the glass there is a lemon color with silver highlights. In the aromatic characteristics we find green apple, pear, banana, citrus zest, with notes of herbs and olive leaves following. In the mouth, the body is moderate, with crisp acidity that leads us to a pleasant long aftertaste

Bonanza is a California Cabernet Sauvignon that speaks to the simple pleasures of day-to-day life. Created by Chuck Wagner of Caymus Vineyards this wine is delicious accessible and enjoyable over a meal. Its made from the bonanza of our great state vineyard sites that hold potential to produce good Cabernet but are often overlooked. Features flavors of luscious fruit dark chocolate and silky tannins.

The Sea Sun 2023 Chardonnay, made by the Wagner Family of Caymus fame, brings a golden glow to the glass with its coastal California charm. This dry, medium-bodied white glides across the palate with notes of lemon curd, baked apple, ripe apricot, and a whisper of toasty oak. Its creamy texture is beautifully lifted by bright acidity, making it a polished yet generous pour. Sourced from sun-soaked vineyards hugging the Pacific, its a wine that speaks of sea breezes and warm evenings.

Bonanza Chardonnay is highly enjoyable and a true expression of the Bonanza name. This Chardonnay is not typical, meaning it is not made in a buttery, oaky style. Instead, it is bright and fresh, with a vibrancy that brings out the natural goodness of the varietal.

Organic

A partnership between Arnaud Combier, Francois de Nicolay of Chandon de Briailles (Savigny), Jeff Carrel, this estate delivers exceptional wines from distinct Beaujolais appellations. Aromatic and fresh, the wine is bursting with notes of yellow fruits. Initially round and full on the palate, developing into a tonic freshness and tense finish. Perfect with rich seafood and pastas, roasted chicken and more.