Staff Picks

Made by brothers originally from Rhode Island. Barbera and Sangiovese fermented with native yeast.

Made by Rhode Islanders, now in Sonoma Valley. Pinot Grigio fermented with native yeast in stainless steel & neutral oak.

Madhavan Vineyard Barbera is from 3.5 acres in Sonoma's Moon Mountain district. This full-bodied but lithe red is made by a former Rhode Islander; it's full of strawberry, oily herbs, rosemary, earthy minerality...limited and delicious.

Not your average zin! This is light, brambly, tart, expressive, and only 11.6% abv. Forget it's zin, just drink it for its pure fruit, precision, many food-pairing possibilities, and the way it barely leaves a trace...chill it a bit.

Woodsy, sweet fruit, bacon, cedar, lovely brick color emerging around the edges...food-friendly acidity. 12.4% abv.

Dry, aromatic, balanced, & lively, with nuanced notes of rose petals and honeysuckle.

Medium bodied and smooth. Cherries, orange zest, vanilla, baking spices.

Pears, lemons, apples, & richly layered with a light touch of toasted oak.

4th generation producer with holdings mostly in Savigny Les Beaune. 15-30% whole-cluster. Ripe red fruit, loamy earth, generous, with a long finish.

70% Picotendro (local Nebbiolo clone), 30% Gros Vien, Neyret, Cornalin and Fumin. Spicy, cherry, dusty, delicious. Small Valle d'Aosta cooperative, high-elevation, all work done by hand.

Eins Zwei Dry organic Riesling is dry, as the name suggests, with refreshing notes of peaches, apricots, green apples, and lime-zest throughout.

Off-dry, juicy, peachy, & delicious.

Barrel fermented with indigenous yeast and aged in 50% new oak, and undergoes malolactic. It is balanced between rich fruit and zippy acidity. Vanilla and baked apple on the nose give way to tropical notes, then orchard fruit on the palate.

From 15 year old vines grown in the Contrada San Nicola vineyard. An elegant yet crushable wine full of juicy red fruit.

Organic red blend from a Chianti producer. Grapes are sourced from organic farms in Tuscany, Piedmont, Sicily, & Marche. Firm & fruity (just like Curtis), a little spicy, dry finish.

3rd generation producer, from a 1.45 ha vineyard area, 50+ year-old vines, 11 months in barrel. Loamy, lush, vibrant fruit, lively & intense.

Organically-farmed, old-vineyard (planted 1890), composed of mostly own-rooted Zin, along with Carignan, Mourvedre, Palomino, Muscat & Chasselas (field blend picked in 1 pass). Silky, broad but sinewy, brambly, tobacco-leaf, dark fruit.

Riesling planted on steep, blue-slate hillside vineyards. No chemicals, hand-harvested, minimal intervention. Off-dry, balanced by zesty acidity and stony minerality.

Hand-harvested, estate grown Barbera from 35+ year old vines, tank fermented. Sweet & sour cherries, wild strawberries, all around fresh and fizzy fun.

Delicate frizzante fermented in stainless steel. Floral, honeyed, and aromatic, with hints of chamomile and lime. Organic.

Brisk, salty citrus, peaches, pineapple, lime, and tangerine. Crowd pleaser.

Lively, elegant, focused, & mineral-driven, with palate-refreshing acidity.