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Fundador Brandy, by Pedro Domecq is made at the oldest bodega in Jerez, dating back to the 1730s. It is aged using the traditional Solera system in used sherry barrels which give it its dark golden color. Slightly sweet, this brandy is well-priced considering its refinement.

A blend of 50% Chenin Blanc, 25% Pinot Noir and 25% Chardonnay, this Champagne-method sparkler is a stellar value for the money! Lean and crisp with a fresh minerality, it shows green apple, pear, and white nectarine fruit with a gentle mousse and medium body. An excellent value that way over-delivers for the modest price!

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.

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.

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.

Organic / Biodynamic / Natural

80% Bical, 20% Arinto • chalky clay soil • whole-cluster pressed, 10% of the juice ferments and raises in 500L French-oak pipas, the rest in tank.

Opens with aromas of lemon, white flowers, and nuts. Complex with notes of citrus, balanced by nutty flavors and a lovely minerality in the dry finish.

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.

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.

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

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

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

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.

Soft and straightforward, with a pleasant touch of sweetness to flavors of quince, apple and fig. - WS83

Organic / Biodynamic / Natural

Gamay-Pinot Noir = Rose
Direct pressing using a pneumatic press. No SO2 added under the press or during bottling. No exogenous yeasts (LSA) added. First fermentation in cold-stopped vats with around 15 g sugar/l residual. Immediate bottling to resume natural fermentation in the bottle. No malolactic fermentation. Residual sugar < 2g

Organic / Natural 

100% Espadeiro
These were the last grapes arriving at the cellar. They were sourced from Rui Paiva, nephew and neighbor of our friend, Prof. Fernando Paiva, in the nearby town of Lixa. Upon arrival at the cellar, the grapes were destemmed and moved to a stainless-steel tank to start a pellicular macerarion for three days at 4C. At this point 500gm/kg of ground chestnut flowers are added and mixed into the mass and the grapes are then pressed and returned to the stainless-steel tank for the fermentation to start and dept at 15¨¬C. Before the fermentation ends the unfinished wine is racked and bottled with 18g/l of residual sugar for the fermentation to finish in the bottle. It is not disgorged and has the natural sediments left in the bottle. There was no SO2 added to this Pet Nat!

Organic / Natural 

Vinhao 50%, Alvarelhao 20%, Arinto 30%
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration  then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5¨¬C. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

This Southern Rhone/ Bandol inspired wine shows the elegant and food friendly side of Mourvedre. Aromatics of lavender, and violets draw you in and are complemented with flavors of plum, blackberry, cassis, lead pencil and underbrush. The wine finishes with strong acidity to complement the bright fruit and will benefit from decanting or time in the cellar. It will pair beautifully with fowl, meat, savory pasta and darker bodied seafood.