Picpoul (40%), Chenin Blanc (40%), and Petit Manseng (20%) from Saureel Vineyard in the 'Gold Hill' district of Placerville, Sierra Foothills. The vineyard is planted at 1650' elevation on decomposed granite soils, and is farmed organically. The fruit was harvested (by Frenchtown) in 3 passes,...

A Bordeaux blend of all estate fruit - 71% Cabernet sauvignon, 24% Merlot, 3% Cabernet Franc, 2% Petit Verdot. Aged for 36 months before release, 20 months in French oak. A complete and beautiful wine.

Chardonnay from the benchlands of White Rock’s estate vineyard. Aged on the lees for 11 months in 100% neutral French oak, the wine underwent 10% malolactic fermentation.

100% Pinot Meunier. The fruit for Boulard`s rosé de saignée comes from family parcels scattered around the villages of Paradis, Cuchery and Belval-sous-Châtillon in the Vallée de la Marne northwest of Cumières. Notably, in this particular area of the Marne, there are 400 hectares of vines, of which...

100% Chardonnay. The original Boulard family vineyard is in the village of Cormicy, at the northernmost limit of Champagne in a sub-zone called the Massif de St. Thierry. The Boulards have 1.6 hectares of vines here. The fruit for the blanc de blancs comes from a 0.25-hectare sliver of Chardonnay...

This blend of 50% Malbec and 50% Pinot Noir is all hand-harvested from the Tupungato Winelands vineyard in Gualtallary. Planted in 2007, this vineyard is situated at 4,600 feet of altitude and has calcareous, stony soils. Vinified in stainless steel, the wine sees some carbonic maceration and is...

45% Moscatel, 30% Riesling, and 25% Semillon from a blend of old vines in Guarilihue, Itata; the vines date back to the early 1920's in Paleozoic granite soils. Hand-harvested fruit. After gentle crushing in a basket press, the must is fermented at cold temperatures with native yeast. Aged in...

65% Cinsault, 30% Pais, and 5% Carignan from small plots planted between 1800-1960 in granite soils. Grapes are hand-harvested, left 10% whole cluster and fermented and aged for eight months in concrete spheres.

60% Tempranillo and 40% Garnacha blended from multiple parcels. Vinified separately in order to get a fresh, and “fluid” wine. A mix of saignee and direct press.

100% Syrah. Direct press, stainless steel tank fermented. Certified Organic, Practicing Vegan. A medium-pale rose with zesty fresh strawberries in the nose, a round & dynamic mouthfeel and lasting, refreshing red fruits through the finish. Essentially, the perfect bistro wine.

100% Malvasia di Candia Aromatica. The soil of Croci's steep, southeast-facing hillside vineyard is mainly a crumbly, sandy, limestone-rich clay full of marine fossils called terre fossili piacenzano; but higher up the hill are parcels with a heavier, iron-rich clay called terra rossa. Here, the...

The 2023 Spirit Hill Chardonnay is Nicolas-Jay’s third release from this exceptional site in the Eola-Amity Hills. Eola-Amity’s climate is strongly influenced by the Van Duzer Corridor to the west, which creates a break in the Coast Range and allows cool ocean air to flow through. This lowers...

The Willamette Valley Pinot Noir is the original wine of the Nicolas-Jay Estate and the first they produced. The vineyard sources have evolved since that inaugural vintage, but the essence remains the same: seek out the most expressive vineyards in the valley, farm them gently and sustainably, and...

"Own-Rooted" Pinot Noir showcases three old-vine sites in the Willamette Valley, each with vines still on their original rootstock and aged at least 30 years. Bishop Creek Vineyard in Yamhill-Carlton contributes a portion of the blend, offering its characteristic dense structure and black fruit....

As Ambrositsch has chosen to not be in the DAC, they cannot use the vineyard names on the label, but this wine comes from one of their prized vineyards, the Reisenberg.  It was planted all to Gruner Veltliner in the 1960’s. Ambrositsch described the soil as creamy and stinky, mainly with slate and...