2016 Refugio Ranch Santa Ynez Sangiovese
- Tasting Notes strawberry, raspberry, earth, rose petals
- Variety Sangiovese
- Region United States, California, Central Coast
- Volume 750ml
- Alcohol Volume 15.8%
$35.00
Out of stock
2021 Tenuta di Castellaro ‘Ypsilon’ Terre Siciliane Rosso
Born from the volcanic soils of Lipari Island, Ypsilon is a red blend that is shaped by the island’s sun-drenched days and cool, breezy nights. It is a blend of Corinto Nero, Nero d’Avola, and Alicante grapes cultivated as bush vines on the Castellaro plain, 350 meters above the Aeolian sea. It’s a true island wine, a taste of the wild, untamed beauty just north of Sicily.
Organic farming practices, hand-harvested, native yeast fermentation, no fining, vegan.
2022 Domaine Caroline Bellavoine Bourgogne Rouge
Caroline Bellavoine is the talk of the town. Her tiny production of old-vine Pinot Noir from the lesser-known Côtes du Couchois is pure, rustic, and deeply expressive of its unique terroir. It’s old-school Burgundy through and through – seriously complex and not for the faint of heart! Decant for 1 hour before enjoying.
Organic farming practices, native yeast fermentation, unfined/unfiltered, aged for 18 months in French oak barrels and only 150 cases produced annually.
2022 Tzora Vineyards Judean Hills ‘Shoresh’ Red Blend
Tzora is redefining Israeli wine on the global stage. With legendary consulting from Jean-Claude Berrouet, the former Technical Director of Château Pétrus, and winemaking led by Eran Pick, Israel’s first Master of Wine and a UC-Davis graduate, every bottle speaks of precision, pedigree, and profound respect for terroir.
This red blend balances Old World elegance with New World vibrancy incredibly well. Enjoy with mushroom risotto or grilled lamb with rosemary and garlic.
Sustainable farming practices, hand-harvested, kosher certified, and the first Israeli winery to be certified to the standard of FAIR’N GREEN.
2023 Hundred Suns ‘Old Eight Cut’ Willamette Valley Pinot Noir
The Old Eight Cut refers to a diamond cut dating back to the 1400s using simple tools and few cuts to enhance the natural brilliance of the stone without disguising its true nature.
The first sip shows a center point of sweetness that is buttressed by dark red fruit, ripe tannins and a hint of nori that give the wine a serious edge. With air and time, the sappy spicy notes that come from partial whole cluster fermentation resonate on the finish, making this wine one with incredible depth that will drink well now and over the next 10 years.
Sustainable farming practices, dry-farmed, native yeast and partial whole cluster fermentation