Alsace

Hausherr, Hubert & Heidi 2017 Alsace Copains Comme Raisins

This is a skin-contact offering from Hubert and Heidi Hausherr. A blend of Pinot Gris, Sylvaner, Auxerrois, and Riesling, with 21 days of maceration. Because the grapes were left intact (whole-cluster), the tannic structure here is very subtle. Hubert says the Riesling provides pretty acidity, and I believe the Pinot Gris lent color and spice. Of all the Hausherr wines, this is the only one I would recommend drinking in one sitting. It seems to lose it's freshness and lift after several hours, and some bacterial notes emerge. Their still whites, however, are well worth trying over several days!  -EL

  • white
  • 13 in stock
  • $22.99

  • Organic
  • Biodynamic
  • No Sulfur

Austria

Hofer 2018 Weinviertel Grüner Veltliner (1 Liter)

This certified organic liter of Grüner Veltliner is always a good choice for parties of all sizes (including a party of one). I was pleasantly surprised to find the Hofer was showing delightful freshness in such a warm vintage. Tasty and fresh, piquant notes of preserved lemon and lime rind, green peppercorn and green mango with a saline touch that begs another sip! Cari Bernard

  • white
  • 44 in stock
  • $17.99

  • Organic

Knoll 2001 Wachau Federspiel Gruner Veltliner Ried Kreutles

Paraphrased from the Vinea Wachau website: Kreutles (first documented 1353) is the eastern slope at the foot of the Loibenberg, mostly loess with eroded Gföhl gneiss and gravel. The 2001 vintage made for Grüner Veltliners with "great density and concentration."

  • white
  • 1 in stock
  • $64.99

Lackner-Tinnacher 2018 Südsteiermark Sauvignon Blanc

Lackner-Tinnacher may be new to us, but the family-run estate has been making wine since 1770, with Katharina Tinnacher now at the helm (since 2010). The estate has been organically certified since 2013, and this is a large undertaking, as the vineyards are steep and the region sees three times the amount of rain in an average year than the rest of the Austrian wine regions, so disease pressure is very high. The Gamlitz Sauvignon Blanc is sourced from three vineyards: Eckberg, Steinbach, and Türken. The five different types of massale selection Sauvignon Blanc they have planted have been selected for both their aromatic qualities and lower yields. Everything is hand-harvested, fermentation is spontaneous in stainless tank and the wine spends eight months in tank on the lees before bottling. The aromatics skew away from pyrazines, and more towards wildflowers, white fruits, and anise, the palate is at first saline and fresh, followed by a soft, and densely fruity reflection of the warmth of 2018, with lush apples and yellow apricots rounding out the finish. Cari Bernard

  • white
  • 3 in stock
  • $23.99

  • Organic

Meinklang 2018 Burgenland Weßer Mulatschak

A blend of Welschriesling, Grauburgunder, and Traminer biodynamically grown on a rocky loam soils. Hand-harvested, the grapes macerate for about a week followed by spontaneous fermentation and aging in stainless tank on the lees. The wine is unfined, unfiltered, and only 25 mg/L of SO2 is added before bottling. A nice balance of florals, apricot, slightly oxidized apple, and savory leesiness with just a whisper of texture. Cari Bernard

  • white
  • 4 in stock
  • $18.99

  • Biodynamic
  • Low Sulfur

Pittnauer 2015 Burgenland Pittnauski

Sankt Laurent, Blaufränkisch, Zweigelt, and Merlot sourced from higher parcels in the Rosenberg, Altenberg, and Ungerberg vineyards, hand-harvested, the grapes ferment spontaneously and age separately for 18 months in neutral 500L barrels, blended and bottled unfiltered with low sulfur added. Black plums, soy sauce, black pepper, deep savory spice wafts up from the glass, belying the fresh and juicy palate of tart raspberries, plums, violets with well-integrated structure. Cari Bernard

  • red
  • 21 in stock
  • $26.99

  • Biodynamic
  • Low Sulfur

Stadlmann 2017 Thermenregion Pinot Noir Classic

The Stadlmann family has been making wine since the 1780s in the Thermenregion; sheltered from the northern winds by the Vienna Woods, it is one of Austria's warmest wine growing areas. The 'Classic' line of wines are aged in large, used barrels to showcase the true character of the grape and terroir. Cari Bernard

  • red
  • 34 in stock
  • $18.99

  • Organic

Beaujolais

Cambon (Chateau) 2018 Beaujolais (Chanudet/Lapierre)

Chateau Cambon began as a collaboration of  three of the best producers in Beaujolais (Marcel Lapierre, Jean-Claude Chanudet and Joseph Chamonard) is now in the hands of the Jean-Claude and Geneviève, the daugher of Joseph Chamonard. These three understood how special this 13 hectare parcel was despite not receiving designation; positioned between Morgon and Brouilly. Farmed organically/biodynamically since they purchased it, the vines are now over 50 years old. The grapes are left whole-cluster and allowed to go through carbonic maceration with native yeasts, and then rested on the lees before bottling with a very low dose of SO2.

  • red
  • 27 in stock
  • $24.99

  • Organic
  • Biodynamic
  • Low Sulfur

Chignard 2018 Fleurie Les Moriers

This Beaujolais comes from one of the best sites in Fleurie; 'Les Moriers,' which borders Moulin-à-Vent. The vines are now nearly 70 years old which creates incredible concentration of flavor in the grapes. The fermentation is very traditional with whole-clusters held in vats for a week before pressing creating brightness in the wine and highlighting the floral and fresh fruit aromas that Gamay from Fleurie is famous for, while maintaining the rich, tannic structure that you see from Moulin-à-Vent.

  • red
  • 9 in stock
  • $25.99

Coquelet 2018 Morgon Cote de Py

As the step-son of Georges Descombes, Damien Coquelet certainly has had an excellent education when it comes to quality vini/viti-culture! He is now running his own operation,  farming 9 hectares in the Beaujolais region, which includes 4 hectares in the famed Morgon Cote du Py that go into this bottling. The vines are farmed organically and wines are made with no additions, save a scant amount of sulfur as necessary.

  • red
  • 36 in stock
  • $25.99

  • Organic
  • Low Sulfur
  • red
  • 6 in stock
  • $99.99

  • Organic
  • Low Sulfur

Bordeaux Red

Beausejour 2017 Puisseguin-Saint-Emilion Cab Franc No SO2

Chateau Beausejour in Puisseguin-Saint-Emilion has never used chemical herbicides or pesticides and was certified organic in 1995, a very rare occurence in Bordeaux! This cuvée is 100% Cabernet Franc and was vinified and bottled with zero added SO2. Highly recommended for lovers of natural wines, it's Bordeaux like it used to be!

  • red
  • 14 in stock
  • $25.99

Champ des Treilles 2018 Sainte-Foy Bordeaux Le Petit Champ

This biodynamic wine from the region of Sainte-Foy in Bordeaux is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. The wine offers a bouquet of dark berries and plums with a touch of menthol, iron and spices notes. With good acidity and soft tannins, this Bordeaux wine has a delicious easiness to it. Pair it with a classic "steak and frites" and you will be transported back to a French bistro experience. Caroline Coursant

  • red
  • 28 in stock
  • $17.99

  • Organic
  • Biodynamic
  • Low Sulfur

Cru Godard 2016 Francs - Côtes de Bordeaux

65% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc, and 5% Malbec  are planted to the Cru Godard vineyards in the Côtes de Bordeaux region, close to Saint-Emilion.

  • red
  • 28 in stock
  • $16.99

  • Organic
  • Low Sulfur

Mazeyres 2014 Pomerol

Another compelling vintage from Chateau Mazeyres in Pomerol. A blend of mostly Merlot (75%), with Cabernet Franc (23%) and a tiny amount of Petit Verdot planted on clay soils, with some plots having additional layers of sand and gravel. Hand-harvested, fermented in steel and concrete, aged in wood (40% new), for 14 months. On the nose, there are deep black fruits, hints of spice and rich woodsy aromas. On the palate, the texture is warm and generous, with bold plum and black cherry, with accents of herbs and mint. Delicious now, but should be prime in just under a decade. David Hatzopoulos

  • red
  • 42 in stock
  • $38.99

Brandy, Eau-de-Vie, Grappa

  • eau-de-vie
  • 9 in stock
  • no discount
  • $27.99

  • brandy
  • 22 in stock
  • no discount
  • $12.99

Guillon-Painturaud Cognac Grande Champagne VSOP

Guillon-Painturaud's VSOP is a fantastic 15-year-old Cognac that punches way above its price point. This spirit is all about fresh orange and sweet marmalade fruits with plenty of cut. We are happy to be able to carry this independent producer's fantastic Cognac, and the 15-hectare estate that can trace its history back to 1610 is an exciting find. JR

  • brandy
  • 6 in stock
  • no discount
  • $58.99

Burgundy White

Billaud, Samuel 2017 Chablis

This is a classically styled, elegant Chablis from a blend of three parcels;  one by Chapelots, one in La Pargue, and one in front of Vaillons from 80-year old vines. 100% Chardonnay fermented and aged in stainless steel.

  • white
  • 7 in stock
  • $29.99

  • Organic
  • white
  • 6 in stock
  • $264.99

  • white
  • 3 in stock
  • $41.99

  • white
  • 28 in stock
  • $31.99

Morey, Pierre 2016 Bourgogne Aligoté

Father and daughter team, Pierre and Anne Morey, run this domaine with all of their Meursault and surrounding vineyards certified organic and biodynamic since 1997. The Aligoté comes from two parcels in Les Vazelles and Les Chanterelles,  planted in 1957. The grapes are gently pressed and then settled for one to two days and then fermented and aged for a year in stainless steel tanks.

  • white
  • 19 in stock
  • $27.99

  • Organic
  • Biodynamic

Morey, Pierre 2017 Bourgogne Blanc

From multiple parcels in limestone clay soils (Les Millerands, En Monatine, Les Herbeux, Les Malpoiriers, per the importer). Biodynamically farmed and fermented with indigenous yeasts. There's a bit of reduction on opening—a splash decant helps it blow off, revealing a perfumed nose with aromas of honeysuckle, lemon blossom, citrus peel, ripe pear, and spice. The palate is bright and racy with notes of lemon curd, green apple, and wet stone. There’s a fine bit of the electricity, vibrancy, and precision of the 2016 vintage present and plenty of charm to this snappy Bourgogne. John McIlwain

  • white
  • 23 in stock
  • $44.99

  • Organic
  • Biodynamic

Champagne

  • white sparkling
  • 1 in stock
  • no discount
  • $94.99

  • white sparkling
  • 4 in stock
  • no discount
  • $134.99

Chartogne-Taillet 2015 Champagne Extra-Brut Cuvée Les Barres Pinot Noir

After years of releasing Les Barres as a parcellaire featuring Pinot Meunier, Alexandre Chartogne has bottled a small amount of Les Barres in Pinot Noir. The 2015 Pinot Noir, distinguished by the black label, offers aromas of red fruit, bosky herbs, and dried flowers. The palate is ample and generous, while displaying a subtle minerality and a racy, persistent finish. As we've yet to do the side by side comparison with the Pinot Meunier derived Les Barres, we are intrigued by the possibility of contrasting cépage and terroir to see which expresses itself more clearly. John McIlwain

  • white sparkling
  • 4 in stock
  • no discount
  • $91.99

  • Organic

Laherte Frères NV Champagne Brut Ultradition .375 ml

60% Pinot Meunier, 30% Chardonnay that doesn't go through malolactic fermentation, along with 10% Pinot Noir. There is a delicate red fruit quality — pale plums — but otherwise the high-toned Chardonnay comes through with a delightful lemon tone. Earthy salinity and minerals lead to a dry, mouth-watering finish. A large percentage of Meunier gives this Champagne a broad, rich, earthy character that matches very well with Beau Soleil oysters and Caviar. MSB

  • white sparkling
  • 7 in stock
  • no discount
  • $27.99

  • Organic

Marguet Père and Fils NV Base 2016 Champagne Extra-Brut Shaman Rosé (Disg 12/18)

Though perhaps unusually for a domaine located in Ambonnay (Pinot Noir terroir), vigneron Benoît Marguet prefers a Chardonnay dominant blend for his rosés. In the 2016 edition of his non-vintage Shaman Chardonnay makes up 96% of the blend.The robe is a pale pink. The palate is medium-bodied with a fine mousse offering red fruit strawberry, cherry stone, with a pleasing bitterness on the finish. This has good length, fine mineral detail, and a nice herbal uptick on back end. Delicious now, but this should gain suavity with a year of two in the cellar. John McIlwain

  • rosé sparkling
  • 34 in stock
  • no discount
  • $49.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white sparkling
  • 3 in stock
  • no discount
  • $189.99

Suenen 2016 Base Champagne Oiry Grand Cru Blanc de Blancs Extra-Brut 1.5

Aurelien Suenen is one of the bright young stars of the Côte des Blancs, whose Champagnes seem to improve with every new release. His 2016 based Oiry Blanc de Blancs is a beauty. A somewhat obscure appellation—we haven't been able to find another Champagne with this single village designation, as yet—so this is a fine opportunity to taste Oiry's distinctive, chalky terroir. Aurelien's parcels contain some very old Chardonnay vines which make for some pungently mineral, stony wines. The vins clairs are fermented partially in barrel, spend nine months on the lees, and are bottled with 3 g/l dosage. The 2016 is brisk, briny, and fresh on the nose with aromas of yuzu, Meyer lemon, quinine, and chalk dominating. The palate is lacy, nervy and very dry with racy acidity and an energetic driving finish. Suenen continues to grow with each vintage and this new line up of village designated Champagnes are particularly exciting. The 2016 will make a fine aperitif and shin brightly with crudo, sashimi, and creamy cheeses.  John McIlwain 

  • white sparkling
  • 2 in stock
  • no discount
  • $129.99

  • Organic

Cote-de-Beaune

  • red
  • 37 in stock
  • $31.99

De Montille 2016 Volnay 1er Cru Taillepieds

From a 1.51 ha parcel in the rocky soils of Taillepieds. Biodynamically farmed 100% whole cluster. Aged in 30% new oak barrels. The de Montille 2016 Volnay Taillepieds is one of the highlights in a vintage full of effusively floral and vibrantly precise Burgundies. The wine has a pale ruby robe. The nose is exuberantly scented with sweet aromas of wild roses, cherry blossom, and perfectly ripe wild cherry. The palate is incisively stony with the breathtakingly pure red fruits framed with mouthwatering acidity and a sapid mineral core. The rising finish is impressively persistent and offers that classic peacock's tail of after-aromas and flavors. The impression is one of energy and lift rather than density or mass, though this has the balance to age effortlessly. An exceptional Taillepieds and a perfect expression of the virtues of the excellent, if difficult vintage! Bravo to Etienne de Montille! John McIlwain

  • red
  • 10 in stock
  • $149.99

  • Organic
  • Biodynamic
  • red
  • 4 in stock
  • $84.99

  • red
  • 4 in stock
  • $69.99

  • red
  • 6 in stock
  • $114.99

Rouges-Queues 2017 Santenay

From 3 parcels of old vines in clay and limestone soils of the Les Saunières lieu-dit beneath Clos Rousseau. The 2017 Santenay has a dark ruby robe and is densely aromatic, with scents of violets, black fruits, black tea, and game. The rich palate is deep and layered offering flavors of blackberry, plum, five-spice, with an underlying mineral character featuring notes loamy earth. This is a generous Santenay with ripe pure fruit flavors underlain by sneaky structure.If drinking now decant or hold for 7-10 years. John McIlwain

  • red
  • 1 in stock
  • $44.99

  • Organic
  • Biodynamic
  • Low Sulfur

Cote-de-Nuit

Audoin, Charles 2018 Bourgogne rouge

This is everything I ever want from a village Bourgogne rouge. This entry level bottling from Marsannay is actually from vines averaging 90 years old, which is probably why it has so much density and aroma. The grapes are fermented partially with whole clusters in stainless steel and then aged for 18 months in ~25% new oak. Classic notes of forest floor mingle with juicy red cherry and cherry compote, everything dusted with clove, star anise and a smattering of dried rosemary. Solidly medium weight with very gentle tannins and balanced acidity, this wine is almost as good on its own as it is with game or coq au vin. Michelle DeWygaert

  • red
  • 16 in stock
  • $34.99

  • red
  • 1 in stock
  • $459.99

  • red
  • 22 in stock
  • $32.99

  • red
  • 8 in stock
  • $44.99

De Montille 2016 Vosne Romanée 1er Cru Malconsorts

From the top of the slope planted in shallow limestone soils. 66% whole cluster. 60% new oak. The 2016 Malconsorts has a deeply-pitched nose with extravagant red and dark berry fruit, spice, game, and sousbois. The tightly coiled palate offers pure wild fruit, sapid earth notes, and layers of spice, black tea, and dense plummy stone fruit flavors overlaying a firm ripe structure, leading to a long explosive finish. This is tightly wound today, but should sing with 10-12 years in the cellar. This is truly impressive and has a long life ahead. John McIlwain

  • red
  • 1 in stock
  • $374.99

  • Organic
  • Biodynamic
  • red
  • 1 in stock
  • $94.99

  • red
  • 2 in stock
  • $434.99

  • red
  • 2 in stock
  • $104.99

  • red
  • 2 in stock
  • $524.99

Trapet 2017 Gevrey-Chambertin Ostrea

From four limestone-rich old vine (planted in 1919!) parcels near the border of Brochon. Ostrea is so named due the the proliferation of fossilized oyster shells in the soils. Biodynamically farmed, fermented with indigenous yeasts, 30% whole cluster. The 2017 is effusive on the nose with dark cherry, black raspberry, game, and black tea aromas. The mid-weight and sappy palate is endowed with pretty ripe, berry fruit, with an undercurrent of tangy acidity and fine-grained tannins with a persistent and rising finish. This is a joy to drink now, though there is distinct, if subtle, structure that bodes well for midterm cellaring. This is a more exuberant expression of Gevrey, but there's plenty of meat on these bones even if this more svelte than brawny in character. John McIlwain

  • red
  • 8 in stock
  • $119.99

  • Organic
  • Biodynamic
  • Low Sulfur

Germany

Beurer, Jochen 2018 Trollinger

Jochen Beurer's reds are truly a delight, and the Trollinger is one we look forward to every vintage. You may know the grape as Schiava (often grown in the north of Italy), but even in the warmer climate of Württemburg Jochen manages to coax out the the high-toned and chipper side of Trollinger to make this a lively, chillable red. Vines planted in the mid-seventies and farmed biodynamically, grapes are hand harvested, and the wine ferments in old barrels. Cari Bernard

  • red
  • 27 in stock
  • $19.99

  • Biodynamic

Beurer, Jochen 2018 Württemberg Rosé

After being part of the local co-op for years, the Beurer family decided to make the change to crafting wines for their own label in 1997, and began to shift to organic farming starting in 2003, eventually becoming Demeter (biodynamic) certified in 2012. The majority of the vineyards are planted to Riesling, but red grapes take well to the climate in Württemberg. This year the rosé is a saignée of Trollinger, Zweigelt, Spätburgunder, and Portugieser, and it's fantastic. It's just the faintest bit off-dry, but that really only amplifies the juicy red berries and and is properly balanced by bright acidity. Incredibly refreshing, this would be a fun companion to soft-scrambled eggs, Wiener schnitzel and fries, fried anything really, and of course outdoor BBQs. Cari Bernard

  • rosé
  • 6 in stock
  • $21.99

  • Biodynamic

Brand 2018 Pfalz Riesling Brand X Pinch 1L

Our friends at vom Boden have given NY retailers access to cases of the previously-exclusive Pinch Chinese x Brand Brothers dry Riesling Liters to sell to you for $20, and all proceeds will be donated to the Restaurant Workers’ Community Foundation, an advocacy and action nonprofit created by and for restaurant workers – vom Boden is proud to have been a founding supporter. We are honored to participate in this opportunity to donate to this resource and offer refreshing wine to boot! Cari Bernard

  • white off-dry
  • 13 in stock
  • no discount
  • $19.99

  • Organic
  • white
  • 1 in stock
  • $54.99

  • Organic

Kraemer, Stephan 2016 Franken Auernhofen Silvaner Muschelkalk Trocken

We had to grab some of Stephan Kraemer's Silvaner from Muschelkalk, or shell limestone soils. This is actually from their 18 year-old vines (their 50 y/o vines are used for the Silex bottling). Certified organic farming (since 1990) and dilligent attention to soil health along with delicate hand-harvesting makes for high-quality material! Half of the grapes are directly pressed and ferment/age on the lees in neutral wood barrel, the other half is split between whole cluster fermentation in open vat with basket pressing and the final fourth is left to semi-carbonic maceration. All three parts are blended before bottling with 20 ppm SO2 added. Delicious and light, lime zest and green apple skin, salty and stony all at once. This is your new mineral water! Cari Bernard

  • white
  • 9 in stock
  • $36.99

  • Organic
  • Low Sulfur

Kraemer, Stephan 2017 Franken Auernhofen Müller-Thurgau Pet-Nat

First-pass Müller-Thurgau grown on Muschelkalk (shell limestone) soils, whole cluster spontaneous fermentation in stainless, bottled with no added SO2. Tasting notes forthcoming! CB

  • white sparkling
  • 4 in stock
  • $29.99

  • Organic
  • No Sulfur

Kraemer, Stephan 2017 Franken Auernhofen Pinot Meunier Rosé

Hand-harvested from 40-year-old vines of Pinot Meunier (Schwarzriesling), directly pressed, spontaneously fermented and aged in neutral Burgundy barrel, with 20 ppm SO2 added before bottling. Tasting notes forthcoming! CB

  • rosé
  • 19 in stock
  • $26.99

  • Organic
  • Low Sulfur

Kraemer, Stephan 2017 Franken Auernhofen Silvaner Trocken

Stephan Kraemer and his family tend 70 hectares of crops (grains, vegetables, sunflowers) and also care for cows and bees. On top of this they have four hectares of vines between two locations: Tauberzeller Hasennestle and Röttinger Feuerstein. They've been organically certified since 1990. Stephan works steep hillside sites and terraced vineyards, and has a focus on working with regional grapes, from Silvaner and Riesling, to lesser-known varieties like Regent and Bacchus. This wine is sourced from a mix of 18 and 50 year-old Silvaner vines from parcels on limestone and silex soils. The grapes are destemmed, directly pressed and spontaneously ferment/age in stainless tank. The wine stays on the lees until bottling and only between 20-25 ppm of SO2 is added. This is great Silvaner! Crisp and bright with some weight on the mid-palate. Notes of green and white apples, and freshly cut herbs, with just a whisper of salinity on the finish. Cari Bernard

  • white
  • 27 in stock
  • $21.99

  • Organic
  • Low Sulfur

Leiner 2017 Pfalz Riesling Handwerk

Demeter certified Riesling from the southern Pfalz, grown on a mix of soil types, including colored sandstone, limestone, loess & loam. The Riesling for the 'Handwerk' bottling is hand-harvested, ferments with no added yeasts, and is aged in steel tank. Even though 2017 was a bit warmer than 2016, it sure doesn't show here. 'Handwerk' is saline and bright, with fresh lime and lemon juice and just underripe apricots; mineral and electric. Cari Bernard

  • 23 in stock
  • $16.99

  • Biodynamic

Melsheimer 2016 Mosel Riesling Handwerk

Thorsten Melsheimer has been farming organically in the Mosel since 1995 (certified ECOVIN) and became Demeter (biodynamic) certified in 2013. The 2016 'Handwerk' is actually a blend of three different barrels: a QBA trocken, Kabinett, and Spätlese, and the sum of these parts is a delightful slightly off-dry Riesling. Just a touch reductive upon opening, the herbaceous and cooler qualities of the vintage come through on the nose and the palate along with green apple, peach, nectarine, and tart apricot. This would be fantastic paired with spicy cuisine, fried foods, or brunch (it is only 10% ABV, after all). Cari Bernard

  • white off-dry
  • 40 in stock
  • $18.99

  • Organic
  • Biodynamic

Vetter, Stefan 2016 Franken Riesling Steinterrassen

"Not More But Also Not Less." This is the translation of the phrase printed near the base of every label of Vetter wine (and cider), and it perfectly sums up Stefan Vetter’s approach and commitment to his vineyards and wines. He works by hand in the vineyards, using organic and biodynamic methods. In the cellar he adds close to nothing, allowing for spontaneous fermentation, and uses a mix of used barrels of various sizes with the occasional stainless steel tank if yields are high. The wines spend at least 12 months in barrel, are unfined and unfiltered, and Vetter uses fairly low levels of sulfur (10-20 ppm) or none at all, depending on the needs of the wine. 'Steinterrassen' is in reference to the crumbling, old stone terraces in the vineyards, where there's both shell limestone and red sandstone soils. Grapes are hand harvested and are pressed with an old screw press, spontaneous fermentation and aging for the Riesling is in old wooden barrel. The 2016 is sharp, mineral, and very dry, with notes of green herbs and stone, sour tropical fruits and lime zest. Cari Bernard

  • white
  • 2 in stock
  • $38.99

  • Organic
  • Low Sulfur

Gin

  • gin
  • 5 in stock
  • no discount
  • $47.99

Italy Piedmont

  • red
  • 1 in stock
  • $74.99

  • red
  • 5 in stock
  • $99.99

  • red
  • 11 in stock
  • $74.99

  • red
  • 1 in stock
  • $79.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 1 in stock
  • $169.99

  • red
  • 2 in stock
  • $74.99

  • red
  • 4 in stock
  • $59.99

  • red
  • 4 in stock
  • $74.99

  • red
  • 3 in stock
  • $69.99

  • red
  • 10 in stock
  • $119.99

  • red
  • 2 in stock
  • $449.99

  • red
  • 1 in stock
  • $199.99

  • red
  • 4 in stock
  • $139.99

Principiano, Ferdinando NV Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% ABV. And no added sulfur! I would say that's unheard of, yet here it is. Principiano's incredibly charming and utterly delicious Dosset (the name for Dolcetto in the regional dialect) is a beauty: light, fruit-forward and energetic on the palate, with soft tannins and lively acidity. The Dosset shows vibrant fruit notes of cherry, forest berries, red current and red plum, with beautiful floral tones of rose and violet. Very light when first opened, with some air it fleshes out a bit, and a purple plummy note creeps in, along with a hint of spice. Great with a slight chill. Oskar Kostecki

  • red
  • 38 in stock
  • $19.99

  • Organic
  • No Sulfur
  • red
  • 2 in stock
  • $649.99

  • red
  • 2 in stock
  • $249.99

Trediberri 2018 Nebbiolo d'Alba

Fruit from Berri, the western-most vineyard in La Morra, and from Vicoforte, which is quite a bit closer to the foothills of the alps. The 2018 is a great introduction to Trediberri, a fine balance of fruit and savory aromas and flavors, beautiful balance, very classic in nature. Jamie Wolff

  • red
  • 15 in stock
  • $21.99

  • Organic
  • Low Sulfur

Italy Tuscany

  • red
  • 3 in stock
  • $89.99

  • red
  • 60 in stock
  • $15.99

  • red
  • 1 in stock
  • $49.99

La Gerla 2014 Brunello di Montalcino

A delicious, classic Brunello; La Gerla uses a blend of Sangiovese Grosso from both the Canalicchio and Castelnuovo vineyards with vines averaging 25 years old. The wine is age in large 50-100hl casks for three years, then bottled and aged for an additional year before release.

  • red
  • 26 in stock
  • $59.99

  • Organic
  • red
  • 2 in stock
  • $89.99

  • red
  • 17 in stock
  • $29.99

  • red
  • 2 in stock
  • $74.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 1 in stock
  • $69.99

Italy White

Antica Tenuta Pietramore 2016 Pecorino Superiore

Of all the Italian varieties that have been rediscovered in the last few decades (of which there are many dozens), Pecorino is one of the most exciting. Found in the Marche and Abruzzo, Pecorino got its name from the sheep herders who used to eat the grapes while tending their flocks.  It is a variety adapted to high altitude hillside vineyards with a long, cool growing season, and typically produces very full body wines, with plenty of acidity and delicate flavors.  The Pietramore Pecorino is an archetypal example of how delicious these wines can be. Produced from biodynamically farmed vineyards, the grapes are macerated for 10 hours, fermented in steel, rested on the lees for 3 months, and then bottled with a light filtration.  Loads of orchard fruit jump out on the nose over apple blossom, mint, and cool mountain air.  The palate is full, sporting 14% alcohol, but has plenty of acidity so it feels crisp rather than heavy with flavors of tart apple, anjou pear, and muddled mint.  Suited of course to Pecorino cheese it would also pair well with rich chicken or fish dishes, broccoli gratin, pork chops dressed with apples, or other full flavored cheese.  Andy Paynter

  • white
  • 33 in stock
  • $17.99

  • Organic
  • Biodynamic
  • white sparkling
  • 9 in stock
  • $21.99

  • white
  • 35 in stock
  • no discount
  • $31.99

  • white fortified
  • 1 in stock
  • $119.99

  • white
  • 56 in stock
  • $16.99

  • white
  • 1 in stock
  • $79.99

  • white fortified sweet
  • 1 in stock
  • no discount
  • $89.99

  • white fortified sweet
  • 1 in stock
  • no discount
  • $139.99

  • white sweet
  • 1 in stock
  • $99.99

Loire

  • white sparkling
  • 23 in stock
  • no discount
  • $22.99

  • Organic
  • Biodynamic
  • Low Sulfur

Batardière 2017 Vin de France Pet Nat "La Croix Hardie"

'La Croix Hardie' is a methode ancestrale sparkling Chenin Blanc from Batardiere's youngest vines. Fermented in stainless steel, and then aged for two years in bottle in order to ferment to dryness. Up front the nose is bright, floral, and full of juicy citrus and apricot, on the finish there's a little bit of a savory funkiness to this bottling and could use a bit of cellar aging to allow all of these flavors to fully integrate as we've seen with some of his older vintages. Michelle DeWyngaert 

  • white sparkling
  • 19 in stock
  • no discount
  • $19.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • rosé
  • 22 in stock
  • $18.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 6 in stock
  • $31.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • no discount
  • $349.99

  • white
  • 3 in stock
  • $29.99

Domaine Aux Moines 2017 Savennieres Roche Aux Moines

Beloved by our dear friend Pascaline Lepeltier (and us, of course!), Domaine aux Moines is operated by an incredible mother/daughter team organically, and now with biodynamic practices as well, farming ~10 hectares of Chenin Blanc. The vineyards stand next to the famed 'Coulée de Serrant' on South-West facing hillsides of predominately schist soils. The grapes are picked over several weeks to ensure even ripeness in the finished product. The juice is fermented to dryness in tanks and then aged in roughly 70% tank, with 30% aging in wood.

  • white
  • 5 in stock
  • $41.99

  • Organic
  • Biodynamic

Domaine de Reuilly 2018 Reuilly Les Pièrres Plates

Minerals for days is the first thing that comes to mind while enjoying this wine. Not only a great alternative to Sancerre, but distinctly of Reuilly, a nearby Loire appellation laden with Kimmeridgian limestone. The Domaine de Reuilly was founded in 1935 alongside an oak forest, which is still used by the Domaine for their barrels. Proprietor Denis Jamain has taken this estate to new levels of quality with organic and biodynamic farming.  The nose is delicate and opens up nicely as it comes up in temperature showing notes of fresh, clean grass, white grapefruit, and peach blossoms. The palate is lean and linear displaying the beautiful stony texture imparted by the calcareous soil. This wine will be a perfect highlight to shellfish and crisp salads, and lovely balance to lighter proteins and creamy goat cheeses. Michelle DeWyngaert

  • white
  • 56 in stock
  • $21.99

  • Organic
  • Biodynamic

Domaine La Boheme 2018 Vin de France Mol (negociant)

Patrick Bouju sources grapes from within the Auverge, as well as farming several small plots himself. The 'Mol' is a bright, juicy blend of Syrah, Grenache, Cinsault, Gamay. The Syrah is partially destemmed and goes through 10-day carbonic maceration, while the rest is pressed and then fermented and aged in fiberglass tanks.

  • rosé sparkling
  • 7 in stock
  • $32.99

  • Organic
  • No Sulfur

Foreau (Clos Naudin) 2005 Vouvray Brut Reserve

 In rare vintages, conditions are so favorable that Philippe Foreau makes a separate cuvée of sparkling wine that specifies the vintage from which it is born. In this case, the vin mousseux remains on the lies for sixty months or more and, upon release, the exceptional qualities of Chenin Blanc from the best sectors of Vouvray handled by a true master of the craft are manifest! Recent declared vintages are: 2007, 2005 and 2002.

  • white sparkling
  • 2 in stock
  • no discount
  • $41.99

  • Organic

Gilbert 2018 Menetou-Salon Rouge

From 30 year-old vines planted at 10,000 vines per hectare, on clay over Kimmerigjian limestone in Menetou-Salon. Mostly de-stemmed, 3 week wild yeast fermentation in tronconic wood foudres. 12 months aging on the lees followed by 10 - 12 months in concrete vats. Philippe Gilbert's red Menetou-Salon, entirely from Pinot Noir, offers  tremendous  purity  of  fruit  tied  to  the  irrepressible  chalk-iness  and  steely  zip  of  the  area's  Kimmeridgian  soils.    The  wine  is  rewarding  in  its  ebulliant  youth  but  will  also  reward  time  in  the cellar, gaining complexity and notes of menthol and earth to complement its pleasing fruit

  • red
  • 1 in stock
  • $26.99

  • Organic
  • Biodynamic
  • Low Sulfur

Huards 2015 Cour-Cheverny Romo

Domaine des Huards was established in 1846 and has been in the family for seven generations! The Cour-Cheverny appellation is devoted entirely to the white grape Romorantin, found, perhaps exclusively, in this region. The 'Romo' is, of course, 100% Romorantin, gently pressed into tank and then aged on the lees. The winemakers describe this wine as having a "pure and balanced bouquet. Mineral, citrus fruits with a touch of honey. Harmony between vigorous strength and subtle softness on the palate. Persistent, rich in freshness."

  • white
  • 8 in stock
  • $22.99

  • Organic
  • Biodynamic
  • Low Sulfur

Lambert, Patrick 2015 Chinon Vieilles Vignes

The delicious Chinon Vieilles Vignes of Patrick Lambert is from 55-year-old vines on sandy clay soils over limestone. Hand harvested and fermented with wild yeasts, as are all of Lambert's wines, the Vieilles Vignes gets 12 months of aging in old barrels. The wine shows a deep red/black color and ripe blackberry and strawberry aromas with pepper, earth and citrus. The palate is deep and ripe, showing earthy blackberry and strawberry compote with prune and bitter chocolate and firm structure. This is a complex, old-fashioned Chinon that will accompany roast chicken and anything off the grill, served a bit cool. Age for five to ten years for a mature experience. David Lillie

  • red
  • 25 in stock
  • $17.99

  • Organic
  • Low Sulfur

Lambert, Patrick 2018 Chinon Rosé

We don't have Bernard Baudry's Chinon Rosé to offer for Thanksgiving, but this lovely wine from his neighbor Patrick Lambert is a delicious and worthy replacement. -  This delightful Chinon Rosé comes from Patrick Lambert's 6 hectares of organic vines in Cravant, around the corner from his friend and mentor, Bernard Baudry. Hand harvested from 20-year-old Cabernet Franc vines on gravel and sandy clay soils over limestone. The 2018 shows lovely aromas of wild strawberry, raspberry, citrus and rose; the palate is ripe and pretty with raspberry, citrus and stone flavors with nice density and texture, a bit more weight and ripeness than the 2017, with juicy acids, berry flavors and minerals in the finish. This is drinking beautifully now and will open up nicely through the spring and summer and will keep well into 2020. This is a fabulous value and highly recommended. DL 

  • rosé
  • 28 in stock
  • $10.99

  • Organic
  • Low Sulfur

Landron, Jo NV Vin Mousseux de Qualité Brut Atmosphères

 Gros Plant (Folle Blanche) and Pinot Noir, 2 years of aging, quite dry—about 5 grams of sugar per liter. A delicious and fun Champagne-method apéritif, with tart citrus and red fruit flavors and fine bubbles, grab some before it disappears.

  • white sparkling
  • 7 in stock
  • no discount
  • $18.99

  • Organic

Liv Vincendeau 2015 Crémant de Loire

This is a unique expression of Crémant de Loire, utilising mostly Chenin Blanc from a selection of their lightest and most delicate cuvées and adding in a bit of direct-pressed Cabernet Sauvignon from their 'Arpent du Saule' plot blended in. Vinified in the traditional method, made in an extra-brut style with 3g/L residual sugar.

  • white sparkling
  • 13 in stock
  • no discount
  • $22.99

  • Organic
  • Low Sulfur

Luneau-Papin 2018 Muscadet Sèvre et Maine "L" d'Or Granit Vallet

There's plenty to contemplate about this classic, but expressive Muscadet. This is the flagship wine for Domaine Luneau-Papin from their parcels of 45+ year old vines based on granite in the village of Vallet. The wine is fermented and aged in stainless steel and spends 9-11 months on the lees to enhance its weight and texture. Whether it's the effect of extended lees aging, or the way the Loire pulls ocean air across the vineyards, the aroma of sea spray and taste of salinity definitely carries through and lingers on your tongue. Notes of freshly cut herbs and juicy, green pear mingle with Meyer lemon zest and crushed river rocks. The acidity is a driving force, but it is by no means a sharp or thin wine.  There's still enough density and body to carry it.  Of course this would be an excellent pairing for white fish or oysters, but I also found it perfectly matched with a lemony risotto with spring peas and proscuitto! Michelle DeWyngaert             

  • white
  • 34 in stock
  • $24.99

  • Organic

Luneau-Papin 2018 Muscadet Sèvre et Maine Terre de Pierre

This fascinating wine is from a new parcel of 45 year-old vines, La Butte de la Roche, high on a dome of igneous rock with quartz stones and serpentine minerals overlooking the marshes of Goulaine. The young Pierre-Marie Luneau is in charge here and is doing great organic vineyard work, reclaiming this wonderful site with vines planted in 1974. The serpentine rock creates a very poor soil, giving wines that are normally somewhat austere and marked by intense minerality, enhanced by aging of 17 months on the lees. The 2018 is a superb wine showing ethereal aromas of stone, citrus and white fruits, with a dense stony palate showing subtle white fruits with hints of anise and mint. This will be delicious now with grilled fish, and should age beautifully for 15 to 20 years.  David Lillie

  • white
  • 9 in stock
  • $24.95

  • Organic

Mosse 2018 Vin de France Le Gros (Grolleau)

For the 2018 vintage 'Le Gros' is a blend of  50% Grolleau noir, 20% Gamay with ten days of carbonic maceration, and  30% Grolleau Gris. The Mosse vineyards are organically grown and their wines are made in a low-interventionist style with nothing added to the wine except a minimum of sulfites at bottling.

  • white
  • 7 in stock
  • $25.99

  • Organic
  • Low Sulfur

Mosse 2018 Vin de France Le Gros (Grolleau) Mag 1.5L

 For the 2018 vintage 'Le Gros' is a blend of  50% Grolleau noir, 20% Gamay with ten days of carbonic maceration, and  30% Grolleau Gris. The Mosse vineyards are organically grown and their wines are made in a low-interventionist style with nothing added to the wine except a minimum of sulfites at bottling.

  • white
  • 6 in stock
  • $54.99

  • Organic
  • Low Sulfur

Mosse, Agnes et Rene 2018 Vin de France Chenin Blanc

This Chenin Blanc is a blend from 4 parcels in Saint Lambert du Lattay, Clos des Huerdes and Beaulieu sur Layon. The grapes are gently pressed and go through full malo-lactic fermentation before aging on the lees for 8 months.

  • white
  • 7 in stock
  • $27.99

  • Organic
  • Low Sulfur

Pépière 2018 Muscadet Sèvre et Maine s Lie La Pépie

Domaine de la Pépière 2018 Muscadet Sèvre et Maine sur lie "La Pépie"  is now from the second bottling, with grapes from older vines that were picked later - the wine is denser with more minerality and acidity than the first bottling - really a delicious and well-structured Muscadet. Don't delay in grabbing a case or two before it disappears...!

  • white
  • 56 in stock
  • $16.99

  • Organic

Pépière 2014 Muscadet Sèvre et Maine Ch.Thébaud "Morines"

The Domaine de la Pépière Château Thébaud "Clos des Morines" comes from old vines on a beautiful vineyard with great terroir sloping down towards the river Maine. The granite here (Granit de Château Thébaud, oddly enough) is fissured and permeable by the vine roots which have access to water during dry spells and absorb micro-nutrients along the way.  2009, 2010, 2012 and 2015 here were among the best of the vintage in Muscadet and the 2014 will stand out as perhaps the finest yet due to the perfect combination of great density and minerality with the very firm acidity of this superb year for Muscadet - those of you lucky enough to have the 2014 Pépière Clisson in your cellar understand just what a special vintage this is. From Remi Branger at Pépière: "As the wine aged we performed three bâtonnages and after three and a half years sur lie, in April 2018, we decided to bottle it. We then decided to leave it  another year in bottle before offering it for sale. For us, the 2014 Château Thébaud is a wine with a great potential for cellaring. In its youth, the wine was very austere but the prolonged élevage sur lie allowed it to develop well and it benefited further from the additional year in bottle. Recent tastings of the wine confirm to us that we made the right choice for the aging, because it has the balance we hoped for with a finish of power and tension."

  • white
  • 33 in stock
  • $29.99

  • Organic

Pépière 2017 Muscadet Sèvre et Maine Clisson

The 2017 "Clisson" reminds us of the superb 2014 - subtle, fine and elegant, and at the same time dense and powerful, yet with only 12.5 % alcohol. The wine shows a very pale bronze color lovely aromas of lemon zest, fresh herbs, stone, almond and dried pear and apple, very elegant, with hints of pineapple, anise and brown spice. The palate shows nice ripeness, density and weight but remains delicate and fresh with pear, citrus zest and intense mineral flavors with a finish that is very long and lemony and slightly astringent with food-friendly minerality. The 2017 Clisson is a delightful wine - serve as often as possible with oysters, little-necks, grilled seafood and roast chicken. Put some in the cellar to enjoy over its  20+ year evolution while enjoying with fish in sauce and shellfish. Thank you Marc, Remi and Gwenaëlle for another beautiful wine!

  • white
  • 3 in stock
  • $28.99

  • Organic
  • Low Sulfur
  • red
  • 12 in stock
  • $31.99

Pineau, Julien 2018 Vin de France Roche Blanche

Julien Pineau, who now owns 6.5 hectares of the Clos Roche Blanche, is making briliant wines, including this distinctive Sauvignon Blanc, very much in the style of the Sauvignon No 5 of Catherine and Didier. Produced without the addition of SO2, this is a lovely natural wine that benefits from decanting or aeration, then shows aromas of white fruits, melon, lemon zest and lime-flower with bright herbal notes and a lifting hint of oxidation. The palate is intensely flavored with quince, dried herbs, grapefruit rind and minerals backed by very firm acidity. The finish is very long with white fruits, citrus, herbal and mineral flavors. Serve with a full-flavored ceviche, sushi or elegant fish preparation. Lovely wine! David Lillie

  • white
  • 3 in stock
  • $26.99

  • Organic
  • No Sulfur
  • white sparkling
  • 26 in stock
  • no discount
  • $22.99

  • red
  • 18 in stock
  • $26.99

Tessier 2018 Vin de France Pet Nat "Phil'en Bulle"

 Philippe Tessier's "Phil'en Bulle" is an inviting Methode Ancestrale made from Romorantin and Menu Pineau.  The wine is bottled after one year on the lees, with zero added sulfur. The 2018 beckons with aromas of butterscotch candies, honeycomb, hay, cinnamon and lemon peel, and shows a delicate mousse of soft bubbles.  The palate is rich but energetic, with a jovial sweetness that evokes the texture of a perfectly ripened asian pear.  The palate is a decadent combination of sweet golden apple, ripe pear, tangy citrus, brown sugar, and caramel flavors that finishes with a bitter note of herb and chamomile. Ben Fletcher

  • white sparkling
  • 28 in stock
  • no discount
  • $25.99

  • Organic
  • No Sulfur

Thomas-Labaille 2018 Sancerre Chavignol Les Monts Damnées

 Jean-Paul Labaille continues the great work of his father-in-law Claude Thomas, creating one of the finest Sancerres from vines in "les Monts Damnees," an incredibly steep-south facing hillside in Chavignol on Kimmeridgian limestone and red clay. The 2018 shows complex aromas of pear, quince, kiwi, citrus, lime-flower and stone in this quite ripe vintage in the Loire Valley. The palate is brisk and citrusy, with hints of pear, almond and stone, finishing with firm acidity and bright lemony fruit. This is a young and vibrant Sancerre to accompany grilled fish, fish or chicken in sauce goat cheeses from Chavignol.

  • white
  • 15 in stock
  • $31.99

Misc. Europe

  • red
  • 4 in stock
  • $62.99

Misc. France

Bastide Blanche 2015 Bandol Cuvee Fontanéou

An excellent, classic example of the rich, savory wines of Bandol, one of the most celebrated appellations in the south of  France. Bastide Blanche consistently makes high-quality, organically grown wines from their low-yielding, limestone-rich vineyards, and this bottling is no exception. This is a single-vineyard selection from Fontanéou which is home to 60+ year old vines on limestone with red clay. The blend is roughly 92% Mourvedre with the remaining 8% Grenache which makes this a ripe, powerful expression of Bandol.

  • red
  • 7 in stock
  • $30.99

  • Organic

Deux Anes 2016 Corbières L'Enclos

This beautiful bottle from Deux Ânes cromprises the following grapes: 50% Grenache Noir, 20% Carignan, 20% Mourvèdre, 10% Syrah from very old vines grown on limestone. The wine sees time in old barrel and offers the same forward and generous spirit as the other Corbières from this Domaine, but with a more serious tone. in 2016 the wine shows absolutely gorgeous sweet floral fruits on the nose with sweet plum, raspberry, spicy garrigue, and fennel seed notes. The texture is quite silky but with a firm tannic finish and the wine shows spectatularly on day two. This is such a pretty bottle that will appeal to lovers of full-bodied red wines of all varieties.

  • red
  • 1 in stock
  • $18.99

  • Organic
  • Low Sulfur

Deux Anes 2018 Corbières Premier Pas

“Premiers Pas” is a blend of mostly Carignan with some Grenache Noir planted in the maritime plain of Corbières. The 20-35 year-old vines are deeply rooted in red marl of the Mediterranean, scattered with limestone. Magali hand picks the Carignan when the grapes reach full maturity on the vines, while the Grenache Noir is picked just prior to full ripeness, followed by a whole cluster vinification in stainless steel tanks. This is the lightest cuvée Magali makes, with a dark ruby color and a perfumed nose of umami spices, sour cherry, red plum and pear. The slight savory side of salt, smoke and pomegranate show a lovely complexity and density in the wine. An ideal wine to pair with all Mediterranean cuisine especially kebabs, lamb couscous, goat cheeses or Greek briam.

  • red
  • 18 in stock
  • $14.99

  • Organic
  • Biodynamic
  • No Sulfur

Lapuyade 2015 Jurançon Cuvée Marie-Louise

This is a superb Jurançon Moelleux, harvested in late December, about 90 grams/liter of residual sugar. Wonderfully complex aromas of apricot, candied citrus, flowers and exotic fruit with a hint of vanillin. Lemon confit, apricot, brown spice and chalky acids on the palate. A young wine that is gorgeous now but perhaps best in five to ten years. With more acidity than Sauternes, this is a great match for foie gras, lemon tarts and strong cheeses, and for apple and mince pies on Thanksgiving! Absolutely superb! (The wine improves for weeks, re-corked in the fridge.)

  • white sweet
  • 11 in stock
  • $41.99

  • Organic
  • Biodynamic

Les Fouques 2018 Côtes de Provence Cuvée l'Aubigue Rosé

"L'Aubigue" is a generously round and fruit-driven rosé made from Cinsault, Grenache, Syrah, and Vermentino grown on soils of clay and schist near Hyères in Provence. Yves Gros and his family have been practicing Biodynamic agriculture at the domaine since 1991, and this meticulous care for their soils shows in the exquisite mineral depth of this cuvée. The 2018 is a beautiful salmon color and offers complex aromas of peach skins, wild flowers, brown spice, and grapefruit pith. The palate is supple with a dense mineral core. Flavors of peach, strawberry, and nectarine coalesce over cool herbal notes akin to licorice. The finish is suave and awash with citrus and stone, hinting at a nascent complexity that should reveal itself after a few years of cellaring. Another fantastic vintage that we will happily sip alongside salads, mild cheeses, and ceviche this summer! Amanda Bowman

  • rosé
  • 14 in stock
  • $14.99

  • Organic
  • Biodynamic
  • Low Sulfur

Mas Coutelou 2018 Vin de France Le Blanc

Mas Coutelou was at the forefront of organic viticulture in the Languedoc by becoming one of the first handful of growers to become certified in 1987. They are also commited to biodiversity by surrounding the vineyards with olive, almond, and fig trees! The 'Blanc' is a blend of 50% Macabeu  and 50% Grenache Gris.

  • white
  • 11 in stock
  • $31.99

  • Organic
  • Low Sulfur

Mas Coutelou 2018 Vin de France Mourvedre

Mas Coutelou produces beautiful, organic wines from the Languedoc allowing the true terroir to come through each bottle by adding nothing, and taking nothing away. Their soils are predominately clay/limestone with a bit of flint and marl, and many of their vines are over 60 years old. This 100% Mourvedre is bottled unfined, unfiltered, and with no sulfur added, a true natural wine!

  • red
  • 5 in stock
  • $36.99

  • Organic
  • No Sulfur

Pajot, Domaine de 2019 VDP des Côtes de Gascogne Les Quatre Cépages

This is a beloved staple at Chambers Street! Domaine de Pajot is located in Southwest France overlooking the capital of Armagnac, a region more well known for their brandy than table wines. The entire estate is certified organic, grown over rolling hills of mostly sand and fine silt soils, vines interspersed with hazelnut trees. 'Les Quatre Cépages' is a blend of 35% Sauvignon Blanc, 35% Colombard, 20% Ugni-Blanc, 10% Gros-Manseng . Fermented and aged in stainless steel, this wine is dry, crisp, and well balanced. Pajot is our go-to pick for delicious wine that you can be both happy to cook with and have a glass on the side. Michelle DeWyngaert

  • white
  • 55 in stock
  • $9.99

  • Organic

Ratte 2017 Arbois Les Corvées

Ratte describes Les Corvées as being the best site in all of Arbois to plant Trousseau. This grape is also an almost forgotten type, known as Trousseau à la Dame. The grapes are de-stemmed, ferment naturally, and the wine ages in stainless, besides a small portion being aged for a few months in barrel to enhance the wine's texture. On the nose, there are red forest fruits, baking spice, and woodsy hints of maple and birch. Coffee, pepper, and subtle flavors of licorice join red and black cherry fruit on the palate. David Hatzopoulos

  • red
  • 15 in stock
  • $46.99

Ratte 2017 Arbois Ouille Nature

'Nature' is the name for Savagnin from days long gone. The grapes are harvested by hand from vineyards on blue and gray marl soils. Most vines are 20 years of age, but some are over 100 years old. Natural fermentation and bottled unfiltered.  The nose is salty and fresh, with green herbs and lemon. The palate has clean white pepper,  apple, and lemon zest. David Hatzopoulos

  • white
  • 22 in stock
  • $42.99

Tournelle 2018 Arbois Trousseau des Corvées

The Clairets make what we would consider "natural" wine, yet varietal character (and terroir) seem to shine through so vividly. This is classic Trousseau, with dark, velvety, flower petal notes on the nose, sweet, high-toned berry fruits, balanced by a hint of funk, and blackberry fruit and seeds. Les Corvées is high altitude vineyard on terroir of clay and limestone. Decant and serve lightly chilled. 

  • red
  • 14 in stock
  • $52.99

  • Organic
  • Biodynamic
  • No Sulfur

Val de Sorne (Jean-François Ryon) 2018 Côtes du Jura Trousseau

At a shockingly-low 12% alcohol, Jean-François Ryon’s Trousseau from 2018 delivers a big punch with a profile that automatically made us think “Syrah?” The nose shows aromas of bacon, warm miso, blackberry, blueberry and plum. The palate is also burly. Flavors of plum, pepper, and anise are coupled with a woodsy greenness. The palate is tannic, but not overly grippy, and deep with fruit and spice. David Hatzopoulos

  • red
  • 19 in stock
  • $44.99

Misc. Italy

  • red
  • 12 in stock
  • $89.99

Cornelissen, Frank 2017 Etna Rosso Feudo di Mezzo Porcaria

From the higher part of Feudo di Mezzo (640 metres), and vines over 60 years old.Frank writes "A challenging location in order to achieve perfection in maturation. It has the power as well as refined elegance... A complete wine."  2000 bottles produced.

  • red
  • 6 in stock
  • $89.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2017 Etna Rosso FM Feudo di Mezzo

A 'feudo' is a farm; the Feudo di Mezzo is a large farm (now with many different owners), and this is from the lower ("Sottana") part of the farm, with elevations of about 580 metres, and 40 year old vines. Frank writes: "Although lower in the valley floor, the wines are of an unusual elegance which characterizes this area. Relatively deep soil which, in humid vintages can create some problems although the well ventilated site helps to get ripeness. Burgundian elegance and roundness, even in hot vintages makes this a special wine with finesse as it’s personality."  2500 bottles produced.

  • red
  • 5 in stock
  • $89.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2018 Etna Munjabel Rosso

A blend of Nerello Mascalese grapes taken from each of Cornelissen's single vineyards; the vines are over 60 years old. 12,000 bottles produced.

  • red
  • 10 in stock
  • $49.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $259.99

  • Organic
  • Low Sulfur

Del Prete 2016 IGT Salento Aleatico Sorso Antico

Made from Natalino Del Prete's small holdings of Aleatico (and possibly  Malvasia Nera). The vines are between 30-60 years old.  After harvest the grapes  are dried, leading to the wine's eventual concentration. On the nose, deep fruits and dark floral notes share the stage with more tertiary aromas of bark  and warm field grasses. The palate has  plummy flavors of spiced red and black berries, with undercurrents of earth. The wine's sweetness is masked by its freshness, but it is still definitely a bottle for sipping and sharing. David Hatzopoulos 

  • red sweet
  • 22 in stock
  • $16.99

  • red fortified medium-sweet
  • 2 in stock
  • $89.99

  • red
  • 2 in stock
  • $26.99

Misc. Spirits

  • herb digestive
  • 5 in stock
  • no discount
  • $19.99

  • herb digestive
  • 8 in stock
  • no discount
  • $99.99

Forthave Spirits Aperitivo 375ml

 The Forthave Red Aperitivo is a base of sugar cane distillate infused with 13 botanicals, and contains no artificial coloring.It has a beautiful deep ruby hue, and explodes on the nose with notes of orange, plums, chamomile, rose, grapefruit rind, cardamom, cinnamon, and saffron. The palate is viscous with a pleasant bitterness and balanced sweetness. Enjoy on the rocks with a dash of soda water, or in your favorite classic coktails. Makes a delicious Negroni. Oskar Kostecki

  • bitter
  • 6 in stock
  • no discount
  • $17.99

  • bitter aperitif
  • 1 in stock
  • no discount
  • $99.99

High Wire Distilling Southern Amaro Liqueur 750

Historically, amari were made as a way to make full use of the harvest by macerating leftover herbs, botanicals, and fruits in distilled spirits. This of course means everything was grown locally, resulting in a myriad of different styles depending on where you were and what crops were planted. And while there are other American amari on the market today, it’s hard to think of one that truly capitalizes on its bountiful, regional raw ingredients. Most are based on traditional Italian – or even Scandinavian – recipes, which are delicious, but rely on herbs and botanicals that may or may not be native to where they are made. Enter High Wire’s Southern Amaro. Using a base of neutral corn spirit, they macerate Yaupon Holly (America’s only native caffeinated plant) and gentian root, along with wild mint, local Dancy tangerine, and Charleston Black Tea (the only colorant used), among other botanicals. It is then sweetened with neutral cane syrup which they make themselves from local sugarcane. It is wild and intriguing on the nose with brown sugar, sweet spice, and zesty citrus balanced by deeper aromas of black tea leaves, pine resin, smoke, and hints of brine and celery. The palate is quite lifted and herb-forward with a balanced sweetness, and it is here that the tangerine and mint really shine along with a touch of black cherry. Reach for this after a fantastic meal! Tim Gagnon

  • herb digestive
  • 2 in stock
  • no discount
  • $35.99

  • vermouth
  • 18 in stock
  • no discount
  • $21.99

  • herb digestive
  • 2 in stock
  • no discount
  • $99.99

  • herb digestive
  • 2 in stock
  • no discount
  • $129.99

Portugal Table

Antonio Madeira 2017 Dão Branco

Not to be confused with the island of Madeira, winemaker Antonio Madeira is dedicated to celebrating the best vineyards in the Dão. He is focused on preserving old vines of native Portuguese varieties and farms his small parcels organically and all by hand. This bottling is a field blend  of around twenty different grapes grown on granite soils. It is spontaneously fermented and then aged in ~80% stainless steel, the rest in  oak barrels keeping the focus of this wine on the bright acidity and fruit aromas.

  • white
  • 8 in stock
  • $25.99

  • Organic
  • Low Sulfur

Aphros 2018 Phaunus Pet Nat Rose Vinho Espumante

A refreshing rose sparkler from Aphros winery, this is a blend of Alvarelhao and Vinhao, made in Pet-Nat (or Ancestral) style. Tasty, fresh, and very pale in the glass, with bright acidity and subtle fruit mingling with hibiscus and rosewater notes.   -EL

  • rosé
  • 17 in stock
  • $24.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white sparkling
  • 13 in stock
  • no discount
  • $20.99

Casa de Saima 2018 Bairrada Tonel 10

Casa de Saima is located in the heart of Bairrada , producing cuvees from 18 hectares of vines in the region. Tonel 10 comes from 50-year-old Baga vines from Casa de Saima’s oldest vineyard. The grapes are hand-harvested, crushed by foot, and then allowed to spontaneously ferment in lagar for about seven days. The wine is then matured in large, seasoned oak vats for one year. The result is the lightest cuvée from Casa de Saima. It is a ruby color in the glass with a nose of wild strawberry, cassis, bramble fruit and earth. The palate shows density, but it never overpowers. Showcasing juicy, bright red fruits, terrific acidity and soft tannins, this is a lovely lighter styled Baga. Pair with roasted chicken thighs, lamb burgers, or alheira.

  • red
  • 18 in stock
  • $20.99

Cozs (Antonio Marquez e Tiago Teles) 2018 Bairrada Vital Macerado

A delightful and idyllic orange wine from Tiago Teles and Antonio Marques-da Cruz. 100% Vital - a rare local grape from the Serra de Montejunto near Lisbon, with two weeks of maceration on the skins, and aging for about a year in old barrels. From my little experience with Vital, there is a LOT of character, but it's not overwhelmingly fragrant on the nose. Along with subtle overtones of stone fruit and salt, there are lovely aromas of crushed skins that are given a chance. Delicate tannins, and a finish that is a bit more refined and long, compared to the young and vivacious 2018 Vital white. We are still learning as we drink "orange" or skin-contact wines, and there are many to try. Some derived from aromatic varieties like Muscat and Gewurztraminer, can be wildly interesting but quite pronounced. Others, from long macerations, can be particularly astringent from high tannin levels. Here is a noteworthy contribution to the mix. Elegant, and food friendly. Well worth a try for fans of skin contact (or what we could just call good) wines.  -EL

  • white
  • 11 in stock
  • $31.99

  • Organic
  • Low Sulfur
  • red
  • 2 in stock
  • $38.99

Jackpot (Ramilo e filho) 2018 Vinho Regional Lisboa

 This is our favorite value red in the store. A medium-full bodied red, with nice blackberry fruit and smooth tannins. A blend of Aragones (Tempranillo) and Castelao, wild yeast fermentation, and farmed sustainably.

  • red
  • 73 in stock
  • $8.99

  • red
  • 12 in stock
  • $24.99

Quinta da Serradinha 2017 Leiria Vinho Branco (Arinto e Fernao Pires)

Antonio Marques da Cruz runs the Quinta do Serradinha winery, Portugal's first certified organic estate (Organic since 1994). The winery is located north of Lisbon and wines are quite traditional here, with stone lagars for crushing and big old barrels for aging. The Branco is a fascinating blend of Arinto and Fernão Pires, two local grapes. Aromas of anise and herbs, with some salinity and citrus on the palate. The Arinto delivers fresh acidity that frames the long finish. A dynamic white wine and with uniquely Portuguese character.   -EL

  • white
  • 21 in stock
  • $24.99

  • Organic
  • white
  • 79 in stock
  • $7.99

Tiago Teles 2016 Bairrada Gilda

70% Castelão Frances, 25% Alfrochiero, and 5% Merlot from the unforgettable Tiago Teles, in the Bairrada DO of Portugal. Tiago is in spirit and practice aligned with what some call the "natural wine" movement. Fermentation is always with indigenous yeast, with minimal addition of sulfur, and very little extraction, new oak, or any other modern techniques. He's enthusiastic about Portugal's history and the future of winemaking in this small but important country. The Gilda is medium bodied, with great energy and acidity to keep it fresh. An exciting addition to our Portugese section! Total SO2 17mg/l (that's low!) Eben Lillie

  • red
  • 4 in stock
  • $22.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 5 in stock
  • $39.99

Rhone

Alary, Denis 2017 Cairanne Vieilles Vignes

Now under the hands of Denis Alary, a vigneron of a old, storied estate (this is the 11th generation), Domaine Alary is producing textured and lovely Southern Rhone wines. Founded in 1692 (under the reign of the Sun King), Domaine Alary lies in the commune of Cairanne, where Denis has a number of Cairanne terroirs. These old vines are about 45 years in age from stone terraces in the region. A blend of mostly Grenache and Syrah, with a small amount of Carignan, the wines are showing classic notes on the nose of menthol, black plum and cassis, fresh herbs and salt. The palate shows brown spice, bitter chocolate, dark berries. A very classic example of Cairanne. JDC

  • red
  • 48 in stock
  • $19.99

  • Organic

Banneret 2016 Châteauneuf-du-Pape 1.5 L

With a deeper robe than the limpid 2015—dark ruby, verging on purple. On the nose crushed strawberry, plum, black tea, and cassis aromas, giving way to garrigue, a faint hint of hoisin, and graphite. Warming, but no sense of torrefaction. Clearly southern, but with great flair on the nose. The mid-weight palate exhibits great counterpoint between ripe black fruits, savory Provençal herbs, and sapid, gamy flavors astride fine-grained, firm, supple tannins. There’s great energy here and not a little depth. This is succulent and satisfying and as much as I envision this with a warm, wintry daube, or cassoulet, nearly as much it has me craving grilled lamb and ratatouille on a balmy summer night as the cicadas hum. And while I find myself loving Domaine du Banneret every vintage, the 2016 is especially suave, soulful, and satisfying. While this displays pure fruit pleasure now, this will gain in dimension and sophistication with 7-10 years in the cellar and beyond. This is beautiful Châteauneuf-du-Pape. John McIlwain

  • red
  • 1 in stock
  • $129.99

Banneret 2017 Châteauneuf-du-Pape

The Banneret estate dates back to 1405 and is now run by the Vidal family. Located in Châteauneuf-du-Pape with a vineyard strewn with 'galets' to warm the vines, many of which are over 80 years old. The blend used is 60% Grenache from their highest parcels (close to the famous Rayas vineyard), 10% Syrah from near Bois de Boursan, and 10% Mourvèdre from near the Rhône River. The remaining 20%  is comprised of the 10 other grapes that are permitted in the appellation adding a unique quality to this classic wine. Everything is co-fermented in concrete tanks and then aged for 18 months in Burgundian oak.

  • red
  • 20 in stock
  • $59.99

  • Organic

Barou 2018 Saint-Joseph "Un Autre Monde"

Domaine Barou has been organic since the 1970s and also produces cherries, apricots and peaches. The Saint-Joseph vines are in Limony, on thin granite soils. Shallow plowing ("griffage") is done in the summer, with rye and clover growing between the rows in winter. The grapes are 80% de-stemmed, fermentations are with wild yeasts, aging is primarily in old barrels. The 2018 "un Autre Monde" is a beautiful fruit-forward Saint-Joseph showing a deep red/black color and superb aromas, lush and complex, of black chery, red currant and blueberry with musk, licorice and dark choclate, quite floral and bright. The palate is supple and ripe with lush black and blueberry fruit, spice and earth. The finish is long and ripe with fruit liqueur lingering on the palate. This is a beautifully balanced fruit bomb of a Saint-Joseph to enjoy over the next five to eight years. David Lillie

  • red
  • 21 in stock
  • $21.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $124.99

Guicharde 2018 Côtes du Rhône Organic

Isabelle and Arnaud Guicharde make this lovely Rhone red. The estate is certified organic since 2008 and Biodynamic since 2013. Made from Grenache and Syrah, their style here is cool stylish fruit on the palate - blackberry with hints of prune, blueberry and Provencal spices. The finish is long with earthy red fruits and spicy acidity. This is a great value in a complex, balanced Rhone red.

  • red
  • 53 in stock
  • $13.99

  • Organic
  • Low Sulfur
  • red
  • 2 in stock
  • $389.99

  • red
  • 1 in stock
  • $399.99

Lionnet 2017 Cornas Terre Brulée (Arrives 3/12)

A leading producer of traditional Cornas, Domaine Lionnet has modernized only slightly over the last 20 years with the wines losing their former "rustic" character, while retaining complexity and terroir expression, very much in the style of the Gonons in Saint-Joseph. Organic since 2007, whole-bunch fermentation with wild yeasts, aging in both 600 liter and 228 liter two to eight year-old oak casks. From 100 year-old vines on Mazards (a great parcel below Reynards having both granite and limestone/clay soils), 70 year-old vines on Combe, Chaillot and Pied la Vigne. The robe is an inky purple, dark ruby at the meniscus. The nose is a bit backwards on opening—blue fruit, leather, a hint of tobacco, and a touch of black pepper. With air, black fruit and cassis notes emerge with notes of game, violets and black olive. The densely-packed palate offers swirling flavors of blackberry, black tea, cracked pepper, cherry pit, and a touch of anise on the the driving, muscular finish. There’s plenty of structure here with firm—not coarse—tannins and good acidity to buoy the ripe fruit and concentration. Just this side of rustic, but compellingly old school. More country than proudly redneck, think Waylon vs. David Allen Coe, but the ample dry extract makes this a sweet song indeed. A fine pairing with roast duck legs and olives with farro, and should shine with heartier dishes, though I suspect this will shut down in a bit and truly shine with a decade or more in the cellar. This is terrific Cornas that has its roots in tradition and terroir. John McIlwain

  • red
  • 12 in stock
  • no discount
  • $59.99

  • Organic

Montirius 2017 Vacqeuyras Garrigues

The 2017 Montirius Vacqueyras "Garrigues" has just arrived - until we taste it, here's a review from our good friend Josh Raynolds in Vinous: Brilliant ruby. Spice-accented red and dark berry preserve, floral and smoky mineral qualities on the expressive nose; a hint of succulent herbs emerges with air. Shows very good depth as well as energy to the sweet black raspberry, cherry and licorice flavors, which deepen steadily through the midpalate. Supple tannins build slowly on a long, spicy finish that leaves cassis and cracked pepper notes behind." Sounds yummy!

  • red
  • 16 in stock
  • $24.99

  • Organic
  • Biodynamic
  • Low Sulfur

Richaud 2018 Cotes du Rhone Terres d'Aigles

Terres d'Aigles comes from Marcel Richaud's younger vines of Grenache and Carignan along the Aigues river in Cairanne. Each of the varieties is vinified separately in cement, before blending and aging in old oak casks. Marcel never fines or filters, and only a very small amount of sulfur is added at bottling.  The nose is vibrant and open, with notes of cherry liqueur, cassis, wet stone, and violet. The palate is structured but refined, showing blackberry and raspberry around a savory core of earthiness and stone. There's plenty of refreshing acidity here, with nice smooth tannins that frame the palate. Ben Fletcher

  • red
  • 31 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 7 in stock
  • $214.99

  • red
  • 7 in stock
  • $229.99

  • red
  • 7 in stock
  • $99.99

  • red
  • 12 in stock
  • $57.99

Texier 2017 Côte-Rôtie Vieilles Vignes

Whole-cluster fermentation; aged 20 months in 7-10 year-old barriques. Very low SO2 added. From the Corps de Loup lieu-dit, the soil is a mixture of schist and gneiss; the vines are 80 years old on average.

  • red
  • 3 in stock
  • no discount
  • $86.99

  • Organic
  • Low Sulfur

Rum

  • rum
  • 7 in stock
  • no discount
  • $69.99

  • rum
  • 5 in stock
  • no discount
  • $54.99

Sake

  • Junmai
  • 2 in stock
  • $46.99

Izumibashi Junmai Genshu

I'm not always the biggest fan of genshu (undiluted) sake. Due to not being proofed down post fermentation, these sake can be quite intense, and occasionally be marred by the taste of alcohol. Not this one though! The nose and palate are both savory and earthy, showing notes of toasted rice, toasted sesame, a hint of banana peel, dried lemon peel, cedar, underbrush, a hint of nuttiness and dried mushrooms. Viscous and unctuous, this is an incredibly rich and palate-coating sake, with really good acidity to balance all the bold and dense flavors. Pair with fried foods, soba noodle dishes, creamy pungent cheeses, or, and this might seem a bit wild, I think this sake would go beautifully with a dry-aged steak. Oskar Kostecki

  • Junmai
  • 12 in stock
  • $29.99

Izumibashi Junmai ginjo

Located just south of Tokyo in Kanagawa prefecture, Izumibashi is a sake brewery dedicated to their farming practices. While most producers buy their sake rice through a government controlled apparatus, and the ones that work with local farmers are few and far between; it is almost unheard of for a sake producer to also farm all of the rice they use. As a registered "Cultivation Brewery", Izumibashi oversees every aspect of the sake making, from growing the rice, to milling, to the brewing process. Their sake is hearty and deep, with the junmai ginjo expressing balance and poise, as well as great intensity. With notes of under-ripe melon, sugar snap peas, faint citrus, lemon and lemon peel, a gentle aroma of steamed and toasted rice, it carries great texture. Very dry, full-bodied, and becoming more expressive as it approaches room temperature, there is also a certain rocky minerality expressed on the long finish. There is a sharpness and directness to this sake, but it's also palate-filling and generous, and certainly delicious. Definitely one to try if you are looking to expand on the more classic junmai ginjo profile. OskarKostecki

  • Junmai
  • 12 in stock
  • $32.99

Kokken Yamahai Junmai 720ml

Made from 100% Miyamanishiki rice, this is a wonderful example of yamahai sake from Kokken, a renowned brewery from the south of Fukushima prefecture. While most sake is made by adding lactic acid to the moto (mash of rice and koji that is a "starter" for fermentation) the more time-consuming yamahai method allows ambient lactic acid bacteria to influence and  proliferate within the moto. While the population of lactic acid bacteria is building within the starter mash, it comes under the influence of other ambient yeasts and bacteria. Once commercial yeast is added and fermentation properly starts, those ambient yeasts and bacterias are quickly overtaken, but their influence remains in the finished sake, giving yamahai sake a distinctly savory, wild, and gamey character. An "old-school" way of making sake, yamahi is prized for its robust character and deep flavor. That being said, this example by Kokken is quite a delicate and easy-drinking yamahai, with a slight savory profile, a hint of fresh cut grass, nice citrus fruit on the palate, and a bit of a lactic quality. With good acidity and a slightly more robust mouthfeel, this is a wonderful food sake which will pair with a number of different dishes, but is also delicious on its own. Oskar Kostecki

  • Junmai
  • 4 in stock
  • $22.99

Kubota Hyakuju Tokubetsu Honjozo

Kubota Tokubetsu Honjozo is made with a combination of Gohyajumangoku rice and local Niigata rice milled more than is required to earn the classification of honjozo, hence the "tokubetsu" or special distinction. A light and dry sake, it exemplifies the Niigata style. Muted aromatics make it a sake that is easy to pair with a variety of dishes and a pleasant green bell pepper note gives it a dry and lightly spicy finish. This is a versatile sake that can be served lightly chilled or warmed up. Oskar Kostecki

  • Junmai
  • 9 in stock
  • $21.99

Mutemuka Shuzo Muroka Nama Genshu

Mutemuka Shuzo is located in the mountains of Kochi Prefecture on the southern shore of Shikoku Island, close to the source of Shimanto-gawa, known as Japan's "purest" river on account of its remote location and lack of dams or other obstacles. Established in 1893, Mutemuka has been an early pioneer of organic rice farming, and for the past few generations has been crafting bold expressions of sake. This junmai nama genshu (unpasteurized and undiluted) is a knockout. Laden with bold umami flavors, this explodes on the palate with notes of grass, hazelnut, cocoa nibs, parsnip, dried apricot, raw honey, citrus peel,  and a slightly lactic quality. Due to the slightly higher alcohol (18%) is has a very rich mouthfeel and feels vibrant on the palate. Pair with roasted meats and vegetables (it was particularly good with pork), mushroom risotto, hearty udon, and other savory, umami-laden dishes. Oskar Kostecki

  • Junmai
  • 1 in stock
  • $36.99

Nanbu Bijin Junmai Daiginjo Shinpaku

This sake is part of a series of Junmai Daiginjos made using the same yeast strain, water source, and rice polishing rate, altering only the rice variety. Nanbu Bijin "Shinpaku", named for the starchy white heart of the rice grain, is made using Yamadanishiki, a rice known for its concentrated starch content and ability to hold its shape after extreme milling. Showing the classic junmai daigino aromas of tropical fruit, particularly cantaloupe and pineapple, it's the velvety texture of this sake that makes it stand out. While this is a sake that can be enjoyed on its own as an apéritif, it also goes well with white fish or other delicate foods. Oskar Kostecki

  • Junmai Ginjo
  • 9 in stock
  • $34.99

Scotch Malts

  • scotch malt whisky
  • 2 in stock
  • $104.99

  • scotch blended whisky
  • 5 in stock
  • no discount
  • $44.99

  • scotch malt whisky
  • 3 in stock
  • no discount
  • $194.99

Springbank 10 Year Single Malt Scotch Whisky Campbeltown 750ml

From the peninsula of Campbeltown comes the historic Springbank. Campbeltown once was the thriving center of Scottish distillation, now Springbank is one of the few left. A truly artisanal operation that employs their own floor maltings. Springbank uses a light peating for a smoky island character. The malt is actually distilled two and a half times, so there is a lightness that, when combined with the rugged terrain, creates a complex scotch that is very unique. Most of the malt was raised in Bourbon barrels for a pure, dry expression. (46% ABV) JR

  • scotch malt whisky
  • 6 in stock
  • no discount
  • $94.99

  • scotch malt whisky
  • 6 in stock
  • $94.99

  • scotch malt whisky
  • 3 in stock
  • $194.99

Spain Table

  • red
  • 19 in stock
  • $21.99

Aroa 2018 Navarra Garnacha "Le Naturel"

"Le Naturel" is a new project for the organically certified Aroa winery in Navarra: non-interventionist, no sulfur added Garnacha (with a smattering of other local varieties.) The grapes are manually harvested from organically certified vineyards, then briefly macerated (5 days) before fermentation in very large vats. This is a pleasing and direct natural wine, with dominant notes of red raspberry, blackberry and violet. The palate is medium bodied and fresh, perfect for lighter fare or drinking on its own with a chill. Ben Fletcher

  • red
  • 48 in stock
  • $13.99

  • Organic
  • No Sulfur

Benito Santos 2019 Rias Baixas Albariño Saiar

Saiar is a certified organic vineyard of Albariño grown on granitic soils, named for the ancient church next to the vineyard. This wine is fermented with wild yeasts in stainless steel tank and rests on the lees for a few months before bottling. Saiar shows intense aromas of citrus zest, jasmine tea, and orange blossoms and a dry, focused, mineral-driven palate. A classic with oysters and a stellar apéritif!

  • white
  • 28 in stock
  • $16.99

  • Organic

Borja Perez Viticultores 2017 Tenerife Artifice Blanco

100% Listán Blanco from multiple parcels in Ycoden Daute Isora (northern Tenerife). Fermented separately, the wine is then aged for 8 months - a portion of the wine in concrete tanks on the lees and the other in 500 liter barrels - before being blended and bottled with minimal addition of sulfur. This iteration of the Artifice Blanco sees some skin contact, which adds subtle structure. Tropical aromatics blend with golden fruit and a touch of nuttiness. Really a step up for the Artifice label from Borja. No longer simple "intro to Canary Island wines," these are top quality offerings that get better each year, as Borja gains more experience and familiarity with the vineyards.   -EL

  • white
  • 23 in stock
  • $23.99

  • Low Sulfur

Carmelo Santana 2018 Gran Canarias Ikewen Tinto

Carmelo Santana is the new kid on the block for Canary Island wine. Hailing from Gran Canaria, the second most populous island in the Canaries, Carmelo studied winemaking in Chile, Bierzo (Spain), and the Douro (Portugal), before returning home to begin his winemaking project, Bien de Alutra ("good height"). The focus here is on preserving local grapes and reviving abandoned vineyard. All vineyard work is by hand, and farming is organic and biodynamic (though not certified). The grapes for the Ikewen tinto are sourced from old vines (on average 80 years old), growing between 1200-1460m (i.e. very high altitude). Grapes are macerated for a month, roughly half whole cluster and half destemmed, and aged both in 500L used French barrels and stainless steel, for 8 months. Bottled unfined, unfiltered with a small amount of SO2. Eben Lillie

  • red
  • 6 in stock
  • $39.99

Castellroig NV Penedès Corpinnat Brut Reserva

Castellroig is one of the finest values in sparkling wine and a great example of the wines of Corpinnat: it is farmed organically, harvested by hand, aged at least 18 months on the lees, and fermented with native yeasts. Marcel Sabate and his team have a remarkable understanding of their vineyards and have mapped out every minute shift in terroir on their estate; this fanatical approach to quality shows in the bottle. The focus of this cuvée is Xarel-lo, a favorite among the grapes of the Penedès for its refreshing mineral qualities and notes of mountain herbs. A light-on-its-feet bubbly for everyday occasions. Ariana Rolich

  • white sparkling
  • 35 in stock
  • no discount
  • $14.99

  • Organic

Celler Pardas (R. Parera & J. Arnan) 2017 Penedes Blau Cru (Malvasia de Sitges)

Ramon Parera and Jordi Arnan have been making wines under the Celler Pardas label since 1996,  when they acquired an old estate in Alt Penedès. They have a passion for the traditional grape varieties of the region, and this wine epitomizes that passion, reviving an old and rare grape variety. Malvasia de Sitges (also known as Malmsey in Madeira or Malvasia di Lipari in Sicily) has a fascinating history as a (very, very old) grape used for the production of sweet wines, often made from dried grapes. Today, it is nearly extinct in Catalonia, where it is found on only about 2.5 hectares (at least as of 2010 or so, according to Jancis Robinson). As a result, this is the first dry wine that I've ever tasted made entirely from this variety (with the possible exception of wines from the Canary Islands, however I think that those wines come from the distinct Malvasia de Lanzarote grape...). Based on this wine, I would love to taste more!  Pardas Blau Cru is a stunner, with electric, nervy acidity, beautiful citrus, stone fruit, and sea salt on the palate, and a delicately floral nose. There's a bit of body, and lots of mineral structure from the clay-limestone soils characteristic of this area of the Alt Penedès round out the palate. A great wine that expresses the nexus of tradition and innovation that characterizes Catalan wine these days! Ben Fletcher

  • white
  • 6 in stock
  • $23.99

  • Organic

Clos Lentiscus 2013 Penedès Brut Rose

This is not a Brut Rosé for the faint-hearted! Dark, savory, peppery and unforgettable, it's formidable enough on its own, but may be best paired with food. Fried food, pan-Asian cuisine... the list is endless! It's quite structured for a sparkling wine, think more of a light Lambrusco than a sparkling rose, and you get the idea. Minerality here is expressed through some structure, and flavors of fresh soil. No SO2 added.   Eben

  • rosé sparkling
  • 35 in stock
  • no discount
  • $22.99

  • Organic
  • No Sulfur

Goyo Garcia Viadero 2018 Ribera del Duero Joven de Viñas Viejas

Goyo Garcia Viadero produces small amounts of elegant, minimal intervention Ribera del Duero from high elevation plots planted with old vines of Tinto Fino (Tempranillo). The Joven is a great introduction to Goyo Garcia's unique style. From a single vineyard of 35 year-old vines at about 860 meters of elevation, the grapes for the Joven are hand-harvested, destemmed, and then fermented with indigenous yeasts in steel tank. There is no fining or filtration before bottling, and no added SO2. For a Joven wine, this is strikingly serious and thoughtful without being heavy or extracted. Red and black fruits, with spice and violet show expressively on the nose after 30 minutes open, while the palate is a bit darker and more savory, with taut acidity, pretty tannins and a long finish that would pair nicely with sausages, lamb, or beef. (Wine arrives 3/12/20)  Ben Fletcher

  • red
  • 40 in stock
  • $28.99

  • Organic
  • No Sulfur

La Araucaria 2018 Tenerife Paraje La Perdoma Tinto

Dolores Cabrera tends four vineyards very old vines in the Valle de La Orotava, and the grapes for La Araucaria Tinto come from exclusively centenarian vines trained in the ultra-traditional local braided method, with long vines braided together on and supported in the air to facilitate airflow. These very special vines yield a very classic expression of Tenerife Listan Negro, that Cabrera destems and vinifies in stainless steel before bottling with minimal sulfur addition. The wine shows exuberant notes of cracked black pepper, red fruit, and volcanic soil. The palate is delicate but similarly expressive, with red tart cherry, exotic spices, and volcanic earth. An outstanding vintage of La Perdoma. I would open this about thirty minutes or an hour before drinking. Ben Fletcher

  • red
  • 14 in stock
  • $22.99

  • Low Sulfur

Nanclares 2018 Rías Baixas Albariño Soverriba Viña del Mochuelo

Soverribas is consistently an exceptional expression of Albariño at the highest level, and the 2018 is exactly that. Citrus, briny sea air and fresh cut green herbs unite on the nose, and the palate answers with peach and rock salt around a core of long, intense stony acidity. From a single southwest-facing vineyard (called Paraje Manzaniña), the grapes are harvested in September, pressed whole cluster and fermented with native yeasts then rested on the lees in a very large old oak barrel for 11 months, with bâtonnage for the first three. Bottled without fining or filtering and with only a modest amount of sulfur. This was a bit tight, and could use either a year or two (or  maybe even longer?) or a lengthy decant. Ben Fletcher

  • white
  • 4 in stock
  • $49.99

  • Organic
  • Low Sulfur

Nanclares 2018 Ribeira Sacra Miñato de Raña

In addition to their vines in the Val do Salnes, Alberto and Silvia are making wine along the Minho river in Ribeira Sacra with Roberto Regal. Miñato de Raña comes from a very steep, south-facing parcel of 100-year old vines in the Laderas do Minho region, where the soils are mainly granitic. The 2018 vintage was difficult, but the wine is beautiful, elegant and light bodied: a unique expression of the cooler, more Atlantic part of Ribeira Sacra, made with Mencía, Garnacha Tintorera, Godello, and Palomino Fino. The grapes were harvested in late September, then crushed whole-cluster before fermenting in two 200L open-top barrels with 20 days of maceration on the skins and finally pressed into used 500L French oak barrels for nine months of resting without racking.  The wine is delicate, herbal, and floral on the nose with notes of violet, rose, fennel, and other wild mountain herbs. The palate is vibrant and exuberant, enlivened by the white grapes: notes of cranberry, pomegranate, sour cherry, and pepper spice swirl around a core of bright acidity and broad, granitic minerality. One of my favorite wines from Ribeira Sacra that I've tasted, a true and exciting expression of Galicia. Ben Fletcher

  • red
  • 6 in stock
  • $69.99

  • Organic
  • Low Sulfur

Oriol Artigas 2016 Alella La Bestia

La Bèstia is Pansa Blanca from a very steep, west-facing vineyard called Vinya d'En Mundu. Soils here are Gneiss, and vines are almost 80 years old. The grapes are destemmed and there are five days of skin contact, but Oriol doesn't pump over or punch down, preferring an infusion style. Since the berries have very thick skins, he didn't want to extract too much tannin during maceration. There's a subtle oxidative lean to the wine, mixed with the characteristic saline quality inherent to Pansa Blanca. Delicate, but enveloping and layered with light tannin, and a mineral finish.Tasting this again in November of 2019, it has come together really beautifully - showing more stability and more intensity. A great expression of Pansa Blanca with skin contact.

  • white
  • 2 in stock
  • $42.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella La Rumbera 1.5 L

Oriol Artigas organically farms 7.5 hectares of very old vines in Alella, just north of Barcelona. His approach in the vineyard is  low-impact, influenced by biodynamics: he does not do much pruning, encourages the growth of supportive plants among the vines, and follows the lunar calendar. La Rumbera comes from a selection of vineyards of old-vine Pansa Blanca, which are hand-harvested together. The grapes are destemmed, crushed, and allowed to ferment with 20% skin inclusion in stainless steel. There's no use of additives or sulfur in Oriol's small, manually operated cellar. The resulting wines are full of character: influenced by the chalk soils and marine air, and showing a slight skinsy body, there's a tension between textural richness and mineral-driven freshness. The 2018 vintage shows a delicate touch, with the palate and the nose highlighting the salt, sea air, and chalky mineral character of Pansa Blanca, with just a touch of citrus.  Ben Fletcher

  • white
  • 3 in stock
  • $64.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella Bardissots L'O

The Bardissots wines are a collaborative project between Oriol and two local winemakers, Pepe and Pilar. L'O is 100% Pansa Blanca, from the coolest part of a steep amphitheater vineyard planted on granite soils. The grapes are harvested by hand, then macerate on their whole clusters for one week before native yeast fermentation and resting in a single 200L neutral oak barrel. This has vibrant, intense acidity and a nice, skinsy texture with gentle tannins complementing notes of lemon zest, salt and granitic minerality. Ben Fletcher

  • white
  • 4 in stock
  • $49.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella La Bestia

La Bella comes from 80-year-old vines of Pansa Blanca planted on the west-facing slope of an amphitheater vineyard that looks down on the city of Barcelona. Here, across from the La Bella vineyard, the soils are dominantly gneiss. Although the two vineyards face each other, La Bella and La Bèstia are quite different wines, with Bèstia being typically more muscular and broader. Vinification is very similar to La Bella: manual harvesting, native yeast fermentation, and gentle skin contact (7 days for the Bèstia). As it has been in the past, La Bèstia is bolder with an intense nose of salted lemon. The palate is equally salty, with notes of lime juice, stone, and lots of textural intensity supplied by the acid and gentle tannins and it ends with a long, salty finish. Ben Fletcher.

  • white
  • 9 in stock
  • $54.99

  • Organic
  • No Sulfur
  • red
  • 59 in stock
  • $12.99

Tequila

  • tequila
  • 5 in stock
  • no discount
  • $42.99

  • tequila
  • 6 in stock
  • no discount
  • $79.99

  • mezcal
  • 3 in stock
  • no discount
  • $82.99

Mal Bien (Chucho + Poncho Sánchez) Ocotlán, Oaxaca Jabalí 47.46%

Jabalí is notoriously difficult to ferment and distill. The higher level of saponins in the plant causes a large amount of foam to be produced at both stages, which usually means two things are possible: one is you lose some of your fermenting liquid to foamy overflow, and the other is the lyne arm of your still can break from the pressure from the foam. Sometimes three distillations are needed to come to a clear, more refined product, and sometimes people will retrofit their still to protect against the breakage possibility. Needless to say Jabalí a bit of a challenge, and we don't see much in the states in general. For this bottling, the piñas are roasted in earthen pit for three days followed by a five-day rest before being broken down by mechanical shredder and then smashed further by horse-drawn tahona. Fermentation is in pine tina with well water. Brothers Poncho and Chucho Sánchez have been able to pull off only double distilling the Jabalí by under-filling their copper alembic still for each pass. Final proofing to 47.46% ABV is with puntas and colas (April 2018). Green olive and a bit of vinyl, pollen, and bread yeast, greengage plum and a touch of volitility. The palate is high-toned with notes of pink peppercorn and brine, with roasted carrot, nutmeg and dark chocolate on the finish, such an enjoyable spirit we're excited to see where this bottle goes. Cari Bernard 

  • mezcal
  • 4 in stock
  • no discount
  • $104.99

Mal Bien (Félix Ramírez) Yogana, Ejutla, Oax. Mezcal Artesanal Espadín 46.69%

Espadín from Ejutla! Félix Ramírez (Mendez) is a second-generation mezcalero based in the town of Yogana, about an hour and a half drive south of Oaxaca de Juárez. We're very excited to offer his first bottling to make it to NYC. The Espadín piñas are roasted in earthen pit for three days before a five day rest. Milling is by tahona and the fibers ferment with well water in Cypress tina followed by a single distillation through a copper alembic still with refrescadera typical to the Ejutla region, having a cool water-submerged montera above the pot with two rectifying plates inside. The cold water and the plates work to further distill the vapors, so a single pass is usually all that's needed to get close to the desired spirit, then proofed to 46.69% ABV with puntas and colas (Aug 2018). Cari Bernard 

  • mezcal
  • 19 in stock
  • no discount
  • $62.99

Mal Bien (Victor + Emanuel Ramos) Miahuatlán, Oaxaca Coyote 49.94%

I'm not sure we've ever had a mezcal from Victor and Emanuel Ramos we haven't loved. The father-son duo is just a constant source of excellent spirits, based in Miahuatlán, Oaxaca. The term 'Coyote' is used quite loosely in regards to agave, and doesn't always mean the same thing depending on where the plant is coming from. In this case, it's a hybrid, a Madrecuixe (A. karwinskii) that has been pollinated by a Tobalá (A. potatorum). Piñas roast in earthen pit for six days, followed by a week-long rest,  they are tahona-milled, and fermentation is in Cypress tina with well water. Distillation is twice in copper alembic still with refrescadera (no plates), and final proofing to 49.94% ABV is with puntas and colas (May 2019).  Burnt squash, bay leaf, celery salt, and a light mustiness out of the glass. Bright minerality, cardamom pod, peanut brittle and warm cinnamon are loud and clear on the palate. Very complex and punchy and should be fantastic with more time open to mix with air in the bottle. Cari Bernard 

  • mezcal
  • 5 in stock
  • no discount
  • $99.99

Mezcal Tosba Espadin Oaxaca

The plots for Tosba's Espadin are scattered throughout the valley, ranging in altitude from 1100m close to the village of Lachiroig to about 600m around the palenque. The growing conditions and maturation times vary greatly. Lower down the mountain, due to the more tropical conditions,the Espadin can mature in as little as 6-7 years, while  the plots at higher elevations take up to 11 years. At the moment Edgar is co-fermenting and co-distilling plants taken from all the different parcels, but on my visit we talked about the future possibility of separating the Espadin according to terroir. Though currently we are in love with this new release. Higher proof than the earlier batches, it still retains its hallmark vivacity and acidity. The nose is all crushed rock and tropical fruit (banana!), with a faint whiff of aged Parmesan.  The palate shows notes of guava and watermelon bubblegum, with a floral element reminiscent of hibiscus. There is a hint of thyme and cardamom, along with a smoky, charcoal note. Viva Mezcal Tosba, this is sensational Espadin! Oskar Kostecki

  • mezcal
  • 7 in stock
  • no discount
  • $49.99

United States Red

Clos Saron 2015 North Yuba Sierra Foothills Home Vineyard

Clos Saron is a tiny operation led by Guideon and Saron Bienstock who decided to plant, on their own roots, 2.5 acres of Pinot Noir in the SIerra Foothills. More well known as an area with a pretty warm climate, but their particular sloping hillside and elevation of 1500 ft keep these vines nice and cool, and the fractured granite and volcanic ash subsoil gives the wines of Clos Saron a distinctly rustic and earthy quality. The grapes are stomped and fermented whole-cluster and then aged in neutral barrels before being bottles with just a small amount of sulfur. The nose rich and ripe raspberry and  blackberry with a hint of that volcanic ash coming through. The palate is more fresh and high-toned with a rosey floral note and powdery tannins giving it structure followed by a rustic and meaty finish. Michelle DeWyngaert

  • red
  • 2 in stock
  • $71.99

  • Organic
  • No Sulfur

Dashe 2016 Dry Creek Valley Zinfandel Reserve 375ml

The Dry Creek Valley Reserve is blended from a selection of the best barrels of Zinfandel from the various vineyards that Dashe Cellars partners with. This bottling is 92% Zinfandel with 8% Petite Sirah blended in to add structure and aging potential. The 2016 vintage was warm, but not excessively hot which allowed these, typically unevenly ripening grapes, to become fully mature. The juice is spontaneously fermented and then aged in 80% used French Oak, and 20% new barrels. The wine is rich, velvety and intensely aromatic with notes of plum preserve, blackberry, and damp earth with a touch of vanilla. A very classic Zinfandel but with added complexity and a savory finish.Michelle DeWyngaert

  • red
  • 1 in stock
  • $17.99

  • Organic

Day Wines 2016 Willamette Valley Johan Vineyard Pinot Noir

A beautiful example of Pinot Noir from the Demeter certified Johan Vineyard in the Willamette Valley.  Exposed to cooling winds from the Van Duzer Corridor, it is the last picked of the Day Wines giving it a delicate freshness. The grapes are left 25% whole cluster during fermentation and then the juice is aged for 19 months in 15% new French oak, the rest neutral. This wine feels like Oregon to me. There is a perfect balance of richness and concentration to the flavor, while still showing enticing notes of fresh soil and dried herbs. The nose is a mix of fresh and stewed raspberry, rosemary, anise, and rose petals. The palate is plush with structured tannins that leaves me to believe that this will age nicely over the next several years. Michelle DeWyngaert

  • 8 in stock
  • $42.99

  • Organic
  • Biodynamic

Division 2019 Gamay Nouveau

Nouveau wines always signal the change a change in seasons for me; there's something so fresh and hopeful about them. The 2019 'Nouveau Nouveau' is a chance to taste a bit of Columbia Valley with this bottling from the Willard Farm in Yakima. Fermented in stainless steel with full carbonic maceration and then bottled unfined and unfiltered so this wine remains super vibrant and fruit forward. Juicy purple plums dominate with notes of fresh herbs and a spicy kick on the palate. This wine is meant to be fun, cheerful, and should be served with a bit of a chill. Michelle DeWyngaert

  • red
  • 1 in stock
  • $22.99

  • Organic
  • Low Sulfur

Drew Family Cellars 2018 Mendocino Ridge Mid-Elevation Mendocino Ridge

Drew Family Cellars was established in 2000 with a mission to create age-worthy, cool climate California Pinot Noir. They settled in the coastal appellation of Mendocino Ridge and planted their own estate in what was once an orchard, at 1250ft elevation.  This bottling is a blend of fruit from their organically farmed estate and lots from like-minded farmers at the Valenti, Fashauer, Perli, and Wendling vineyards. The grapes are fermented with 20% whole-cluster bunches and aged in 10% new French oak, with the rest in neutral oak barrels. The nose is fully ripe, wild cherry, with a bit of stewed red fruit, licorice and dried herbs. The proximity to the coast and the abundance of fog keep the acidity well balanced with the richness of the fruit and that kiss of new French oak. MichelleDeWyngaert  

  • red
  • 16 in stock
  • $32.99

  • Organic

End of Nowhere 2018 Clarksburg Phantom Limb

Let me start by saying this is not your parent's Zinfandel. This is a delightfully refreshing, 100% carbonic maceration of Zinfandel from  the high elevation, Baldinelli Vineyard in the Shenandoah Valley. The vines here are roughly 30 years old, grown on sandy-loam soils, which comes through  on the palate with powdery tannins. The wine is fresh and tart with notes of cranberry and fresh raspberry and savory qualities of salty black olive with just pleasantly grippy tannins to give this lighter red a nice back-bone. Serve this wine with a bit of a chill and pair it with a range of grilled proteins that will benefit from this juicy red.Michelle DeWyngaert

  • red
  • 10 in stock
  • $19.99

  • Organic
  • Low Sulfur

Hirsch Vineyards 2017 Sonoma Coast Pinot Noir San Andreas

Hirsch Vineyards was established in 1980 on the true Sonoma Coast. These were some of the first vines planted this far West in what is now the Fort Ross-Seaview AVA. These vineyards run along the San Andreas Fault which means an abundance of different soil types contribute to complexity of these vines. This is the bottling that founder, David Hirsch, calls 'the Hirsch Hirsch' as he believes is it most representative of their unique terroir. Because of the diversity of soil types and aspects, each vineyard block is farmed and vinified separately, though all using biodynamic practices since 2014.

  • red
  • 22 in stock
  • $69.99

  • Biodynamic

Kelley Fox 2018 Dundee Hills Maresh Vineyard - Royal Ann Block

I am really enamored with this single-block bottling from Kelley Fox! The Maresh vineyard was planted in 1970 and is prized for its biodiversity; home to several kinds of fruit trees, an array of wildlife, and an abundance of cover crops. The Royal Ann block runs along a row of 100 year-old Royal Ann cherry trees and borders the Star of Bethlehem Flower block. Fermented ~50% whole cluster, and then aged in neutral French oak for about a year.  This wine seems to defy physics by being both rich and opulent and also crystalline and vibrant. It has a beautiful floral quality on the nose, with notes of pomegranate and white cherries, intertwined with fresh rosemary and crushed rock. The palate is a bit riper with silky texture and notes of bitter-sweet amaro on the finish. This is a definitely a bottle to cellar, but pretty captivating already. Michelle DeWyngaert

  • red
  • 12 in stock
  • $84.99

  • Biodynamic

La Clarine Farm 2018 Sierra Foothills Alors! Rosé

Before becoming winemakers, Hank and Carole were enamored with the wines of the Southern Rhône and Provence, especially of Domaine Tempier in Bandol. This 100% Mourvèdre rosé feels like a love letter to Tempier. Grown organically on volcanic soil from the Sumu Kaw vineyard, there is a beautiful balance of intense minerality and a mouth-coating silkiness to these sun-kissed grapes. This is a very Provencal style rosé with notes of ripe strawberry, bright cherry, and fleur du sel. A great pairing for grilled prawns, a giant bowl of mussels, and dreams about sitting along the Mediterranean in a wide-brimmed hat. Michelle DeWyngaert

  • rosé
  • 33 in stock
  • $24.99

  • Organic
  • Low Sulfur

Living Wines Collective (Populis) 2014 Mendocino County Wabi Sabi Red Blend

'Wabi-Sabi' refers to the creation of something beautiful from things that are imperfect in some way. This red blend from Populis is an attempt to do just that with an unconventional mix from Mendocino of Carignane, Syrah, and Zinfandel made from 20-70 year-old vines. The grapes are partially destemmed and then aged in a mixture of polyethelene tanks and neutral oak barrels. Eben described this wine as "cheerful, a touch spicy, medium bodied and smooth with just a slight bit of tannins. Good with a slight chill but not too cold."

  • red
  • 16 in stock
  • $22.99

  • Organic
  • Low Sulfur

Pied a Terre 2015 Sonoma County Cabernet Sauvignon

Richard Luftig, one of New York's best sommeliers, has made a Cabernet known for phenomenal quality and price: Pied a Terre Cabernet! Always one of our best-selling American reds, 2015 is a deep, ripe, and focused vintage for Pied a Terre. This is a fantastic Cabernet Sauvignon that has classic California character but more structure and reserve than a lot of riper wine. The tannic structure is tightly woven, with fine acid backbone and lush cassis, blackberry, and slightly redder berry fruit. This is a California Cabernet meant to be consumed with food, and will pear excellently with New York strip steak, pork loin, or coq au vin. Andrew Farquhar

  • red
  • 1 in stock
  • $31.99

Ruth Lewandowski 2018 Mendocino Rose

This darker, more savory rosé from Ruth Lewandowski is made from a blend of Portuguese grape varities: Tinta Roriz, Souzão, Touriga Nacional from the Fox Hill Vineyard in Mendocino. The grapes are direct-pressed and the juice is fermented and aged in polyethylene tanks. The wine is bottled unfined, unfiltered, and with no SO2 added to showcase the purity of the fruit from this special vineyard. Fox Hill is situated on the upper banks of the Russian River and sits on predominately rocky sandstone soil. This is a favorite rosé for many, and it tends to go quickly!

  • rosé
  • 18 in stock
  • $28.99

  • Organic
  • No Sulfur

Taken From Granite 1999 North Yuba Sierra Foothills Cabernet

A relic from the time winemaker Guideon Bienstock worked the famed Renaissance Vineyard in Oregon House, California. Guideon helped plant Renaissance in the 1970's and was responsible for this incredible Cabernet Sauvignon blend. After leaving to start his own vineyard/winery, Clos Saron, he recently had an opportunity to release a handful of cuvées from Renaissance that have been perfectly cellar-aged for the last 20 years. The 'Village' bottling is a blend of three different slopes on the vineyard to create this balanced, rather Bordeaux-esque style wine; mostly Cabernet Sauvignon with a bit of Merlot and Cabernet Franc. The development is starting to show nicely with notes of leather, coffee grounds, and dried and ripe black cherry. The tannins are silky and well-integrated, with still some luscious ripe fruit on the palate, and a lingering, gravelly stone finish. We had the pleasure of tasting this with Guideon recently and I believe it is in the peak drinking window from now until 2025. Michelle DeWyngaert

  • red
  • 8 in stock
  • $62.99

  • Organic
  • Biodynamic

United States White

Edmunds St. John 2018 El Dorado County Heart of Gold

In addition to perfectly elegant, age-worthy reds, Steve Edmunds produces one of California's lightest, purest white wines from Vermentino and Grenache Blanc. Heart of Gold exudes fresh white florals, mineral water, and tingly  orchard fruit aromas; flavors are bright and defined, graceful and deeply mineral, with gentle rays of citrus pith and crisp pear, golden apple, and yellow peach. Acidity is abundant and well-integated. AR

  • white
  • 28 in stock
  • $24.99

End of Nowhere 2018 Clarksburg Porcelina

This is an incredibly tasty expression of 100% Pinot Gris from the Heringer Vineyard in Clarksburg, California. The grapes are whole-cluster, direct-pressed, fermented in tank, and then aged in neutral barrels for seven months. The nose has notes of juicy peach, fresh pear, and almond blossoms. The palate is medium-bodied and has a lush, juicy mouthfeel, with a vein of salty minerality.

  • white
  • 19 in stock
  • $19.99

  • Organic
  • Low Sulfur

Enlightenment Wines Night Eyes Pet Nat Mead

Enlightenment Wines  is a Brooklyn based meadery focused on using all NY state produce and foraged herbs/botanticals and ferments only with native yeasts. 'Night Eyes' is a unique sparkling blend of honey, apples, and cherries fermented together and then infused with sumac and rose hips. It is fermented dry and then goes through a second fermentation in the bottle leaving it fruity, but crisp at 12.5% abv.

  • white sparkling
  • 12 in stock
  • no discount
  • $29.99

Enlightenment Wines NV Wildflower Honey Mead Nought

Disclaimer: this is not made from apples (but it is fantastic). Raphael Lyon, the man behind Enlightenment Wines, had been crafting some serious mead in Clintondale, NY for some time before he moved his operation to a small space in the Bushwick neighborhood of Brooklyn, NY. Made from wildflower honey and fermented to dryness, it sounds like something you may have had before, but Lyon’s process is anything but the norm. The wildflower honey is allowed to spontaneously ferment in used red wine barrels sourced from local wineries, with no SO2 added at any time, and is aged in barrel for one year before bottling. Though Raphael doesn’t advertise it, Nought is a single barrel release and will have subtle differences depending on what kind of honey is used (and where the honey is from) as well as other variances in the winemaking process. All of his meads are bottled unfined and unfiltered. Nought is heady on the nose with blossom, toasted coconut, honey-roasted walnut, red berry fruits, and bergamot. It is quite round on the palate with ample acidity and a vinous quality not found in many other meads. It finishes bone-dry with apricot, pineapple stalk, and a hint of orange peel. This is a seriously exciting foray into mead. Thanks, Raphael! Tim Gagnon

  • white
  • 10 in stock
  • no discount
  • $24.99

  • No Sulfur

Porter Creek 2017 Russian River Valley Chardonnay Old Vine

Sourced from estate fruit and organically farmed vineyards in the Green Valley sub-AVA of Russian River. Elegantly textured, with stylish apple and pear fruit mixing with a hint of salinity and crushed oyster shells, this is a perfect companion for heavier seafood dishes, particularly anything involving lobster. Whole cluster pressed and aged for 11 months in 25% new French barrique. What impresses me most about this Chardonnay is its reserve. Medium-bodied, the oak shows itself more in its textural integration than on the palate. 450 cases produced.

  • white
  • 3 in stock
  • $41.99

Ruth Lewandowski 2018 Fox Hill Vineyard Mahlon

This bottling is 100% Arneis, which translates to English as "little rascal"as it can be quite finicky to grow. Evan Lewandowski only makes this wine in about 50% vintages when the stars seem to align and the perfect balance of ripeness can be achieved. This vintage definitely worked in his favor and by allowing the juice to oxidize a bit after pressing, the result is a rich, amber colored, complex wine. Notes of juicy tangerine, almonds, and white flowers explode on the nose and palate. The texture is lush with a textural quality from the lack of filtering. As there is plenty of sediment in this bottle, I recommend letting it settle (preferably while slightly chilling) upright and either decanting or pouring slowly from the bottle. This makes for an excellent pairing for a cheese plate with briney pickles and salted nuts. Michelle DeWyngaert

  • white
  • 11 in stock
  • $29.99

  • Organic
  • No Sulfur

Scrumpy Ewe Farmhouse Dry Traditional Cider

Scrumpy (a term for farmhouse cider in Europe) Ewe (referring to the sheep that graze their orchards) is a traditional cidery making cider the old-fashioned way up in the foothills of the Catskill Mountains. The Farmhouse Dry cider is a blend of Old Winesap, Northern Spy, Spigold, Newtown Pippin, Gold Rush,  Ida Red and Spartan apples fermented with native yeasts and aged for 10 months in a mixture of American and French oak. It is described by Scrumpy Ewe as having "hints of butter, lemon, floral, oak on the nose, full bodied."

  • 21 in stock
  • no discount
  • $19.99

Scrumpy Ewe Golden Crab Traditional Cider

The 'Golden Crab' is a blend of 50% Wickson Crab, 50% Golden Russet to create this bright, bold, dry cider from the Catskills.

  • white sparkling
  • 9 in stock
  • no discount
  • $22.99

Scrumpy Ewe Old Lunkie Traditional Cider

A unique still, dry cider from Catskills cidery Scrumpy Ewe! The blend of apples includes (Bittersweets) Bulmer’s Norman - 22.5%, Major - 22.5%(Bittersharps) Kingston Black - 22.5% (Sharp) Liberty - 22.5%,  and West Fulton Wild Apples - 10%. This is a rich, full-bodied cider described as "Leathery, minerally, complex, [with] heavy tannic structure."

  • white sparkling
  • 9 in stock
  • no discount
  • $19.99

Whisky

  • whiskey
  • 9 in stock
  • no discount
  • $27.99

  • rye whiskey
  • 8 in stock
  • no discount
  • $69.99

  • whiskey
  • 2 in stock
  • no discount
  • $249.99