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
Hermann Wiemer is a winemaking pioneer in New York State. Born in the village of Bernkastel on the Mosel, Hermann discovered the optimal growing conditions for Riesling in the Finger Lakes, and in 1973, he established his winery... Read More
Liquid Altitude was started by two skydivers, Christine Kelley and Tom Falzone, in upstate New York. Christine mixed batches of sangria at the cafe attached to Skydive the Ranch, and Freefall was born. Their not-too-sweet flavors... 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
We only carry regional wines if they're truly worthy of our shelves. Yes, it's fun to go to the Finger Lakes, Hudson Valley, or Long Island and try the local specialties, but when you get back home, those wines suddenly... Read More
Of course, it's not salty! Big Salt is minerally from all the marine sedimentary soils in that part of Elkton, OR. Husband & wife team John House & Ksenija Kostic press each of the varietals separately (50% Riesling, 30% Gewürztraminer,... Read More
Where's Linus is the essence of Sauvignon Blanc in its purest form - even if there's a little Chardonnay added. Chris Christensen of Bodkin Wines crafts this with fruit from Suisun and Upper Lake Valleys (North Coast,... Read More
