Notes from the Winery: Lush, immediately approachable and undeniably delicious, Luke’s Grove is often our Chardonnay ambassador for EK newbies and long timers alike. While we continue to fine-tune it in the vineyards and the cellar, it remains a quintessential Russian River Valley illustration of...

From a small block at Los Oídos Vineyards, the vines are planted in ancient riverbed soils at approximately 1100 feet elevation. The wine (100% Picpoul) is fermented and aged in stainless steel for 4 months. 289 cs produced.

Cabernet Sauvignon (90%), Cabernet Franc (7%), Merlot (3%). The majority of the blend comes from Phinny Hill and Sagemoor Vineyard in the Columbia Valley AVA, with the remaining 10% coming from two estate vineyards in Walla Walla. Matured for 22 months in 35% new French oak.

9g/l RS. A classic brut champenoise with lovely creaminess, noticeable fruit, and a fresh, young vibe. Many German wineries outsource their sparkling wine vinifications, but this wine is grown, crafted, and aged by the family at the estate. They bottle almost monthly, so freshness is guaranteed....

An ingenious combination of fruit, restrained acidity but a very clear focus. Our go-to liter of light, dry refreshment for picnics, beach drinking, patio parties, apps, lunches, brunches, sangria-making, and happy hour.

NEW! Classic Weissburgunder in a bright, firm style, no oak, terrific acidity and fresh apples all over. A splendid partner for the Pinot Noir. Certified vegan.

40g/RS so yes, a Gewürz with a little sweetness. It’s also miraculously light on its feet and actually has acid. Thankgiving white. Indian curry white. BBQ white.

The base wine is 100% Listán Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. Zero dosage.

100% Diego, a variety endemic to Lanzarote and La Palma that is high-acid and mineral-driven. Fermented in stainless steel and aged three months in tank sur lie.

100% sparkling Malvasía Volcanica from a single vintage, made using méthode Champenoise and aged at least 18 months sur lie. The prise de mousse used to start the second fermentation is made with Malvasía must rather than sugar. Zero dosage.

Naturally sweet late-harvest white wine, without the addition of alcohol. Aged in French Allier using a solera system.

100% Tempranillo from multiple vineyards in Fitero, Corella, and Cintruénigo, villages within Navarra in the hills between Ebro valley and the mountains 300-500m elevation. 35% whole cluster fermentation with indigenous yeasts in stainless steel. Fermentation different sized stainless steel vats....

This wine is a tribute to Antonio Sanz, the father of the three brothers running the winery today. It comes from a 40 year old vineyards in Ombatillo, Corella, planted with Graciano. The wine ferments spontaneously in 500  liter French, oak barrels. Malolactic and elevage happen for 12 months in 2-...

The '24 growing season in Navarra saw a bit more rain than in the last two years, so there is a freshness and lightness to this Rosado. 100% Garnacha sourced from the customary Corella plots as well as from vineyards from baja montaña, plots on the lower rungs of the mountains in Navarra.  All...

100% Tempranillo from a 85 year old, single parcel. Foot stomped and 100% full cluster pressing. Fermented in open top barriques and amphora,  aged for 12 months.