Bacchus is the least expensive California Chard option and a staff favorite. Made by the former wine director for New York's Myriad Restaurant Group (Corton, Nobu, Tribeca Grill, and Montrachet), David Gordon sources raw material... Read More
If you read your news feed, you'll see daily clickbait articles about the demise of the California wine industry. While it is true that younger consumers are not buying wine and older consumers are drinking less, we doubt... Read More
LOLA is a project by Seth Cripe, who worked at Caymus for several years. His wines are nothing like Caymus, not in style nor price. Lola Chardonnay is cement-fermented Sonoma Coast fruit from the Occidental and Bloomfield vineyards.... Read More
Chenin expresses itself in many forms: bone-dry, savory, funky, bubbly, off-dry, and unctuously sweet. One might expect a Chenin with 11% ABV from Carmel Valley (approximately 20 miles inland from Monterey) to be lush and juicy,... Read More
