Menu

🍇 Chenin Blanc
🇫🇷 Vouvray, Loire Valley, France
Tanguy Perrault and Anne-Cécile Jadaud met while teaching at the wine school of Amboise. They started their own domine in 2009 with a tiny holding of one acre, which has since grown to around 17 acres. Les Grives Soules, which translates to "The Drunken Thrushes," is named in homage to the drunken birds that feast on fermenting grapes during the harvest season! It's 100% Chenin Blanc planted on clay and limestone soils and the vines are around 45 years old. This is a beautiful golden expression of dry Vouvray with tropical fruits and distinct earthiness.

🍇 Clairette Blanche
🇺🇸 Dunnigan Hills, California
Two Shepherds is a tiny little operation. William Allen focuses on day-to-day winemaking while Karen Daenen, the Chief Shepherdess, runs foot stomping, blending trials, marketing, accounting, design, and other key elements to the business. They focus on Rhône varietals and are quite fortunate to work with Clairette Blanche––there are only 10 hectares of Clairette Blanche in all of California (and obviously, we needed to get our hands on some). This sees 60% stainless steel and 40% neutral barrel. There are notes of stone fruit, yellow apple, and ginger but this wine is all about the insanely rich texture.

🍇 Debit | skin-contact white (aka orange wine)
🇭🇷 Dalmatia, Croatia
Domaine Bibich is at the forefront of Croatian winemaking, marrying modern culture with ancient winemaking techniques. Their chic winery, restaurant, and accommodation show the regality and elegance of their wines. This is made from 100% Debit, a grape planted along the Dalmatian coast. The juice sees 30 days of skin maceration. There is a beautiful rich, creamy texture with some funky aromatics of beeswax and even peanut butter!

🍇 Gamay + Pinot Noir
🇺🇸 Willamette Valley, Oregon
We recently had the pleasure of tasting with Grochau Cellars' head winemaker John Grochau and are absolutely head over heels for his passion for creating spectacular wines from small plots in the Willamette Valley in Oregon. This wine was one of our favorites, a blend of Gamay and Pinot Noir (emphasizing John's love for Beaujolais). There is some whole cluster fermentation here, showing bright red fruits balanced by earthy bramble and straight-up cranberry sauce. Insane stuff.

🍇 Cinsaut + Grenache
🇫🇷 Vaucluse, France
Vincent and Aurélie Garreta farm five and a half hectares of vines in Vaucluse, situated in a dreamy expanse of landscape between Provence and the Rhône Valley. This is 90% Cinsaut (spelled the ancient way) and 10% Grenache. Most of the wine undergoes semi-carbonic maceration and ferments in cement, where it is left to age until blended and bottled in the spring. Elegance is key here with ethereal berries, spice, and flowers on the nose. Fresh, intense bright cherry and strawberry notes. The palate is trickling with energy.

🍇 Malbec, Cabernet Sauvignon, Merlot, Tempranillo
🇦🇷 Mendoza, Argentina
Lucas Pfister graduated as an Agronomist Engineer from the University de El Salvador de Buenos Aires, then later traveled to France to obtain a Masters degree. When Lucas returned to Argentina, he decided to make wine only from his favorite plots of the large family estate. Based in Lujan de Cuyo, his vineyards are almost 3000 feet above sea level promoting a unique freshness in grapes. This is roughly 30% Malbec, 30% Cabernet Sauvignon, and the rest is split between Merlot and Tempranillo. The juice sees 12 months in French oak. Elegance is balanced by power, creating infinitely complex aromas and flavors that are deep, dark, savory, and earthy.