100% Pinot Noir from organically farmed vineyards within the Willamette Valley. The majority of the blend is from Finnigan Hill Vineyard - a higher elevation site in the Chehalem Mountains AVA. Other vineyard sources include Cassin Vineyards in McMinnville AVA, Nemarniki Vineyard in the Chehalem...

30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bouschet - sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete...

Pinot Gris 25%, Sauvignon Blanc 25%, Vermentino 25%, Verdelho 25%. All fruit sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. Matured for 5 months in neutral...

100% Grenache Blanc from Coteaux de Clair Vineyard in the Santa Ynez Valley. This 2-acre site has been farmed organically since being planted in 2011. The grapes were whole-cluster direct pressed to stainless steel tank for fermentation with native yeasts. The wine was matured for 4 months in...

Grenache 72%, Carignane 11%, Mourvèdre 7%, Cinsault 7%,and Vermentino 3%.The Grenache comes from the western edge of the Salinas Valley, complimented by very old Carignane, Mourvedre, and Cinsault vines in Contra Costa and Lodi. The fruit is all hand-harvested and fermented with native yeasts in a...

100% Chenin Blanc from the organically farmed Jurassic Park vineyard in the Santa Ynez Valley. Planted in 1978, the ungrafted Jurassic Park Vineyard sits at 335m elevation on sandy, well-drained limestone-laden soils.The site exhibits a great deal of vintage variation, with some years leaning...

100% Grenache from the Besson Family’s 112 year-old dry-farmed vineyard in the Santa Clara Valley. George Besson Sr. purchased the grenache vineyard and farmhouse just after WWII on a gently north-facing rocky slope. These non-irrigated vines, planted on their own roots in 1910, sit a short...

The Malvasia Bianca ‘normale’ serves as the base for this pet-nat, comprising fruit from a vineyard planted in the early 1990s off of the Santa Lucia Range. Finding the méthode ancestrale too unpredictable and variable, they developed their ‘méthode Birichinoise’. When the grapes are pressed, a...

Saint Georges is not a site name, but rather the proprietary name they attached to this cuvée, which is a blend of blocks off of the Santa Cruz Mountains (50’ too low to qualify for what became the Santa Cruz Mountains appellation in 1981). The Zinfandel vines at this site were first planted in...

Amore Rosso is a blend of Italian varieties (Barbera, Dolcetto, Sangiovese, Negro Amaro) from Broc Cellars’ Fox Hill Vineyard in Mendocino. Fox Hill is nestled on the Talmage Bench, an uplifted former riverbed from the Russian River, where the soil is predominantly mineral-driven redvine, river...

Cabernet Franc from Santa Ynez Vineyard, just outside of Santa Barbara in the Happy Canyon AVA. The wine has been fermented with 100% whole clusters since their first Cabernet Franc harvest in 2010, accentuating the grape’s bright and fresh characteristics. The wine was matured in neutral barrique...

100% Cortese from Lost Slough – a 300-acre vineyard in the river delta area of Sacramento’s Clarksburg AVA. It is unusually cool for its location and very rich with minerals as the vineyard was once below sea level and still contains many shells in its sandy soil. Whole clusters were foot stomped...

This Amaro is a blend of 21 botanicals. The heavy hitters are coffee, chicory, cardamom, dried orange peel and cocao nib. A nose of incense and soft forest floor. They macerate for 15 days. The blend is sweetened with local honey then they filter and rest in whiskey barrels for another 90 days. The...

100% Newtown Pippin apples from Restoration Farm in Bethpage, NY. This orchard supplies fruit from trees with 30+ year-old rootstock, and are totally unsprayed. The cider was made of fully ripened "drops" as opposed to fruit picked or shaken from the tree by hand. Harvested throughout the month of...

Erik and Benford sourced their 2023 fruit from an organically farmed site referred to as Elijah Vineyard in Mattituck, NY. The vines are planted on sandy loam soils, located under a mile from the Long Island Sound. The Chardonnay was harvested in early October, whole cluster direct pressed and...

Merlot from Mattituck, NY, on the North Fork of Long Island. Harvested on 10/12/23, whole-cluster direct-pressed and barrel fermented. Aged in old oak barrels before bottling. 12% abv

Merlot from Mattituck, NY, on the North Fork of Long Island. The fruit was harvested on 10/28/23, whole cluster foot crushed and macerated for three weeks before pressing to complete fermentaion. The wine aged in barrel for 10-months before bottling. 12.5% abv

100% Syrah from the same WeatherEye site where the Viognier is grown—ungrafted vines planted on a north-facing parcel in rocky volcanic basalt soils. The wine was fermented with 100% whole clusters using ambient yeasts, with no sulfur added at any stage. Each cluster was individually placed into...