Staff Picks

Dry-farmed, hand-harvested Cabernet Sauvignon. Fermented & aged in 20% new french oak for 18 months. Classic, smooth, & silky. Blackberry, leather, cassis on the nose. Earthy notes, green olives, peppercorns & black fruit on the palate.

Organically farmed, single vineyard. 10 days carbonic maceration, then de-stemmed & fermented on skins another 4 days; aged in neutral french oak for 10 months. Soft & smooth w/ strawberry/rhubarb, anise, lavender. Slightly chill for a classy summer red.

Single vineyard, hand-harvested, 24 hours skin-contact. Fermented in used french oak, partial malo, 7 months on lees. Lots of acidity, green apple, wet stones, salt, twangy finish.

Single-vineyard, hand-harvested, natural yeast ferment in neutral French oak. Aged on the lees for 8 months. Full & lush fruit gives way to salty-sea influenced minerality, wet stones, crisp apple. Finishes with a touch of toast. Very pretty.

Sunshine in a bottle.

Sourced from multiple vineyards in Santa Barbara County, including some estate owned, this go-to Pinot mingles notes of clove and anise with strawberry and raspberry. It’s a versatile, food-friendly red at a pretty nice price.

Biodynamic sparkler from Alsace made from Pinot Gris, Pinot Blanc, Pinot Auxerrois, & Chardonnay. Silky, floral, limestone-chalky, touch of leafy, tropical notes emerge, then subtle toast on the finish.

A single barrel of Pinot Noir, aged 12 months. A touch of smoke & vanilla on the nose; cherries, earth, and baking spices on the palate. Slightly creamy texture, with a long and lively finish accented by cocoa & barely there tannins.

4th generation, certified organic, high-elevation, old-vine, hand-harvested, Jumilla Mourvèdre. 40% carbonic in cement; aged 10+ months in french oak. Smooth, easy, casual, bright fruit. Surely we can all agree this is a tasty wine.

For the math lover? Hand-harvested Garnacha Blanca from 60+ yr old vines; 6 months in French oak. Apples, pear, melon; lightly creamy texture with lemony acidity & hints of herbs. Pair w/fish, veggie pasta, chicken, pork loin w/rosemary & thyme...

Light & dry Piedmont red. Crunchy red fruit: cranberries, plums, cherries; light tannins, lots of minerality. Food friendly.

Aromatic blend of Malvasia del Lazio, Malvasia di Candia, & Trebbiano Toscano from low-yielding vines. White flowers, tropical fruit, fresh melon, a little almond on the finish.

30-yr-old, organic vines planted at 1350ft on one of the coldest sites in Lake County. 2/3 fermented in stainless steel, remaining 1/3 was barrel fermented in neutral oak. Lively, expressive w/notes of poached apples, wild flowers, lime leaf & lemongrass…

Organic Chenin Blanc from vines an average of 25 years old. Fermented in stainless. Bright citrus, waxy, focused, expressive.

100% Jacquere grown on clay and limestone. It’s alpine fresh and floral, with beautiful balanced acidity. Biodynamic.

Certified organic Chenin Blanc fermented spontaneously with native yeast in stainless steel and old Burgundian barrels. Fresh pear, stony minerality, bright acidity, lemon zest.

Fresh & friendly Cabernet Franc & Cabernet Sauvignon. Bright fruit, zesty, fresh mineral finish. Certified organic.

100% Pineau d’aunis from vines 13-20 years old grown on flint and clay, fermented in stainless steel. Refreshing and zesty yet savory with notes of dried flowers, peppercorn, brambly red berries. Biodynamic, 9th generation estate.

75% Pineau d’Aunis, 20% Pinot Noir, 5% Gamay from 25 year old vines grown on flint. Stainless steel fermentation. Vibrant, juicy, chillable red with compelling notes of cinnamon and pink peppercorn. Biodynamic. 9th generation estate.

FLASH is a clarete, a traditional type of Spanish light red wine (it’s often called a rosé, but it’s not really that) made from red & white grapes co-fermented and vinified together. It's savory, spicy, and mineral-driven.