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2021 Weingut Griesbauerhof Alto Adige Pinot Grigio
Pinot Grigio from the Alps is in a completely different bracket than the rest of Italian Pinot Grigio. It drinks like Chablis, with the texture and saline tinge you get from high alpine whites. We promise you, this ain’t your average bottle of PG.
Organic farming practices, hand-harvested, native yeast fermentation and only 150 cases produced.
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2019 Domaine de La Bonne Tonne ‘Côte du Py’ Morgon Beaujolais
This rich and juicy Gamay checks all of our boxes. It’s fruit-forward and thirst-quenching, yet structured enough to stand up to a variety of foods.
Organic/biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, and no sulfites were added. Less than 200 cases produced.
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2019 No Name Santa Barbara County Pinot Noir
This Pinot is perfectly balanced. With regards to Burgundian Pinot Noir, this wine is rather Volnay-like, and finishes with stony minerality and soft tannins.
Sustainable farming practices and only 92 cases produced.
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2017 Domaine Rougeot Père et Fils Volnay-Santenots Premier Cru
This is Rougeot’s most structured, powerhouse wine that will age gracefully for decades. This wine spent 18 months in barrel (35% new).
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered.
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2020 Domaine Rougeot Père et Fils Bourgogne Rouge ‘Les Vaux’
This textured Pinot shows classic structure and bright fruit flavors from the whole cluster fermentation. This wine ages in oak barrels for 8-10 months on the fine lees. Produced using organic/biodynamic farming practices, hand-harvested fruit, native yeast fermentation, and bottled unfined / unfiltered.
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2020 Domaine De Oliveira Lecestre ‘Les Clos’ Chablis Grand Cru
Grand Cru Chablis? Sign us up. This ain’t your average bottle of Chardonnay. The wine’s strong strong structure is immediately apparent, yet its delicate and nuanced flavor profile makes the wine both impressive and approachable.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and less than 1,000 cases produced annually.

