Staff Picks

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.

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.

Organic, 1-hectare walled vineyard of cab franc vinified in concrete & aged 10 months in foudre. Old-school, dry, violets, tobacco, earth, lots of tannins on the finish.

52% Merlot, 26% Cabernet Sauvignon, 22% Aboriou. Biodynamic/organic. No heavy tillage/weeding or synthetic products in the vineyards. Local yeasts, no fining or filtering, minimal SO2 when bottling.

Muscadet from 65+year old vines, pressed in whole bunches, fermented with native yeasts & very low SO2, with fermentation & aging in underground vats for 44 months. Fresh rain, wet rocks, subtle flowers & citrus, elegant...

Organic, hand-harvested Duras from Gaillac. A swirl of savory, spicy, & earthy around a core of purple & blue fruit, cassis, & plums. Balanced, enticing, delicious.

Chardonnay planted on limestone, hand-harvested, 10% fermented in barrel, 11 months in stainless steel. Soft, apples, pears, stony minerality, crisp finish. Organic.

Red blend vinified & aged 18mos in neutral barrique. The tangy/twangy nose opens up to reveal tertiary, earthy aromas. On the palate chocolate & baking spices mingle w/wild strawberry & ripe raspberry supported by savory/umami notes. Decanting recommended

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.

Hand-harvested, organic Albariño fermented in concrete egg and stainless steel. On lees for three months. Aromatic, with notes of pink grapefruit and peaches. On the palate there's zesty acidity, lemongrass, grapefruit, lime zest.

Real wine made by native Rhode Islanders, now in Sonoma. See producer's note below.

Made by brothers originally from Rhode Island. Zinfandel, Barbera Alicante Bouschet 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.

Real wine made by native Rhode Islanders. See producer note below.

Lodi is not where you expect to find Cinsault but there are plots of very old vines that, when treated a bit like Pinot Noir, can make something like this wild & ethereally light ride of coffee, weed, chocolate, & eucalyptus...just 11.5% abv.

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.

Hand-harvested, native yeast, minimal intervention Gamay. Aromatic, silky, juicy, medium-bodied, with dark fruit, earthy undertones, & mouth-watering acidity.

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