Staff Picks

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.

Native yeast fermented, unfiltered/unfined. Wood aging in both 1,000-liter Slavonian oak casks (or fuders) & neutral barrels that are a minimum of 6 or 7 years old. Crunchy strawberry/cherry, baking spices, fine-grained tannins.

Organic, un-oaked Chardonnay from 3 plots of vines from 25 to over 100 years old. Fossil-rich limestone soil combined with the old vines & 8 months on the lees makes a white with depth, mineral intensity, & nuance.

Smooth, sweetly spicy, concentrated, balanced, with a touch of grip on the finish. 24 months in Slavonian oak, 3 months in bottle before release.

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.

Reg. Price $17.99. Clean, dry, medium-bodied, with layers of green herbs, crisp orchard fruit, and a dash of pepper.

Organic, biodynamic, champagne method Pinot Noir. 4 years on lees (1.5 in barrel). NV but really 2017. Red apple & red apple peel, rich, vibrant, pure, invigorating,

Spontaneous fermentation in stainless steel. Melon, ripe pear, flowers up front, rounded on the palate, long & salty finish. Certified organic winery in Thessaly, Greece, in the foothills of Mt. Olympus.