VARIETY 100% Ugni-Blanc Cru PETITE CHAMPAGNE:  PARCELLE : ”Mere Robin” ALC :42% vol. AGEING : French oak barrels, 8 months in new barrels, then transferred to older used oak barrels. Long toasting. TASTING ADVICE This cognac is an all-rounder! It's great as an aperitif or as a nightcap later in the...

Merlot: Pineau des Charentes or simply ‘Pineau’, is a little-known gem of the Charente region. It is a vin de liqueur, or fortified wine, which is made by blending around one-quarter of Cognac with three-quarters of either slightly fermented grape must or freshly squeezed grape juice

88% Pinot Noir and 12% Cinsault. Sourced from Viñedo Larqui, a 4.5-acre vineyards planted between 1998-2008 in granitic soils at 330 feet altitude. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in concrete; aged on the lees for 12 months and bottled lightly filtered.

A blend of White Criolla varietals from tiny family vineyards in Barreal and Hilario in San Juan, Argentina, at very high altitudes (4900ft - 5700ft). Vines are planted in alluvial soils and range in age from 50-100 years old. Grapes are hand harvested, destemmed and fermented with indigenous...

A blend of Red Criolla varietals (70% Cereza, 20% Criolla Chica, 5% Canela, & 5% Moscatel Tinto). Grapes are hand harvested, destemmed and fermented with indigenous yeasts. Aged for seven months in concrete tanks, neutral oak barrels, and 50 liter demijohns on the lees. Unfined, unfiltered.

100% Moscatel Blanco from 30 year old vines. The grapes are destemmed and fermented in 2,000L concrete eggs on the skins. Maceration takes five to seven days. The wine is then drained and placed back in 1000L eggs to finish fermentation. Aged for seven months..

Fermented slowly for about 2-3 months. When the cider reaches just the right amount of sweetness, fermentation is halted; the cider is then filtered, lightly carbonated, and bottled. This is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch...

Northern Spy and Rhode Island Greening apples are fermented slowly for 2-3 months and stopped midway to capture their natural sweetness. Blended with a little bit of Finger Lakes red wine, filtered and carbonated. The Brooklyn Cider House Rosé is bright and fruity with notes of rose petal, wild...

Brooklyn Cider House’s first Pét-Nat cider. Three of Life is a collaboration between founder and cidermaker Peter Yi and his son, Richard. It is made from the first harvest of their baby apple trees.

Semi-sweet, carbonated cider; tart, earthy and bursting with fresh apple, citrus and honey aromas. Little Wild is a wild-fermented cider that is aged on the lees for 6-8 months and blended with fresh-pressed cider. 

Pinot Gris from Heringer Vineyard in Clarksburg, planted along the Sacramento River on sandy alluvial soils. The vineyard is farmed using organic methods (currently in CCOF certification process), without the use of synthetic herbicides or pesticides. The grapes were crushed, direct-pressed, and...

Zinfandel from Trapier Vineyard in Plymouth, located in the Shenandoah Valley of Amador County. Planted in 1972, these Zinfandel vines are own-rooted and thrive in the region's iron rich soils. The site is dry-farmed and has converted to organic farming practices over the last decade. The fruit was...

Chenin Blanc (40%), Chardonnay (30%), and Pinot Gris (30%) from Heringer Vineyard in Yolo County in the Sacramento valley.. The fruit was foot stomped and fermented dry on skins before aging in neutral French oak for nine months before bottling, unfined and unfiltered. 11.8% abv.

Pinot Gris made in a ramato style, sourced from Heringer Vineyard in Clarksburg, planted along the Sacramento River on sandy alluvial soils. The vineyard is farmed using organic methods (currently in CCOF certification process), without the use of synthetic herbicides or pesticides. The grapes were...

12% alc, 6.3g/l acid, 0.7g/l residual sugar, fermented in two Mosel füders (1,000L each) until August then put straight into bottle after malolactic fermentation ended. Left unfiltered and no SO2 added. One füder was from Enkircher Steffensberg and one from Kröv Letterlay vineyards. This wine is...

11% alc., 15g/l RS. 100% Fruhburgunder (an early-ripening variant of Pinot Noir).  Bottled at four bars of pressure, unfiltered and unfined with zero added sulfur. Certified organic and vegan. The wine feels fantastic in the mouth, simultaneously creamy and refreshing. The wine drinks essentially...

A co-harvest of Corvina, Rondinella, Molinara, and Sangiovese.  This is the first year Lassuperiora (formerly known as La Superiora) comes from a vineyard Daniele recently began rented and fully controlling.  The site is in the zone known as Pastrengo. It's essentially the highest hill in the...

Avresir comes from the oldest vines (18 yrs old) from the highest part of the hill around the villa, a mere 30m away from the vines that make the La Superiora. There is more limestone influence in the soil here.  Because there is no Riserva category in Bardolino, Daniele uses Avresir, Riserva...