From three Grand Cru villages: Cramant, Chouilly, and Oiry. Vinified in stainless steel where it goes through malolactic fermentation. Aged on lees for 36 months. 2021 base vintage. 4g/L dosage.

A 50/50 blend of Grolleau raised in fiberglass and Cabernet Franc made in concrete from vines planted in deep calcium-rich soils. 12 days maceration for the Cabernet Franc, 4 for the Grolleau.

100% Chenin Blanc.Rocky soil over grey-green schist with banks of phtanite. Foot crushed and pressed for 4 hours, 3-4-week ambient yeast fermentation and aging for 6 months in stainless steel (35-50%) and 350, 500 and 600 L barrels (50-65%), full malolactic conversion, 10-20 ppm SO2 added before...

53 botanicals.  Broad, warm, earthy.  Made in the “Vermouth alla Viniglia” fashion of Torino but with a bit more citrus.  16.5% ABV

In the cellar, they press with whole clusters for three to four hours, then cold settle. Ambient yeasts take care of fermentation. The wine is fermented and aged in 228 and 400 liter used barrels. It’s then blended and aged for an additional four month in stainless steel tanks. It’s bottled without...

A blend of 1/3 bical, 1/3 Cercial, 1/3 Sercialinho. The Bical and Cercial were grown at Vinha Formal (limestone) and the Sercialinho comes from Quinta do Ribeirinho (sand). Very Chablisian at a fraction of the price. 

No. 61 gin finished in a bourbon cask for 281 days. The result is a wonderfully smooth gin with all the complexity of its predecessor plus vanilla and spice notes brought on by the barrel.  A once a year special release.  A fantastic bourbon replacement for an Old-Fashioned or to sip neat.

Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The...

Chardonnay from Mariah Vineyard, an organically farmed site at 2,400 feet in the Mendocino Ridge AVA. Sitting above the fog line, the vineyard is exposed to constant wind and heavily influenced by the nearby Pacific. The steep, dry-farmed slopes yield naturally concentrated fruit, while cool...

From the commune of Pommard, silty-clay soil with gravel, at the base of the slope with excellent drainage. Planted in 2003. Pressed, settled, ambient yeast fermentation in stainless steel. Aged for 15 months in 400 L sandstone vessels and for an additional 7 months in stainless steel. SO2 added as...

A smoky, sunchoke-based spirit. Sunchokes are smoked and steamed in firepits, co-fermented with New York honey, then distilled into a nutty, earthy and quietly coastal spirit.