Wine

California Chardonnay made sustainably with stainless steel fermentation and a portion finished in neutral oak barrel. Aromas of fresh green apple and ripe pear waft from the glass. The palate is round and lush with hints of vanilla and mouthwatering acidity giving the wine lift.

This wine is a reflection of the Fasoli’ brothers’ need to be constantly challenged and produce new wines. Amadio and Natalino’s passion and experience enable them to create such a supple, fresh wine suitable for everyone. This wine’s quality lies in its simplicity. Vinification involves the separation of husks and stalks from the grape, followed by a soft pressing. Fermentation is carried out at controlled temperatures for 15 – 20 days. The wine is then fined in stainless steel vats. Light straw-yellow with greenish hues, the nose has a fine bouquet of citrus fruits with hints of peach and cantaloupe melon. The excellent balance between acidity and body makes this wine full- bodied and pleasantly refreshing. The finish is pleasantly fruity.

Golden straw in color. Nose full of ripe pear and peach, floral jasmine, and hints of vanilla and toast. Delicious mouthful of pear and liquid minerals. Finishes long and fat with notes of pineapple and citrus peel.

Orange natural wine made from 93% skin-fermented Chardonnay and 7% direct pressed Cabernet Sauvignon grown in the Russian River Valley, California.

43% Chenin Blanc, 18% Pinot Gris, 16% Riesling, 13% Albarino, 5% Vermentino, 4% Albillo Mayor, 2% Verdelho

This Pinot Noir continues to impress and over deliver. The wine exhibits a freshness of red fruit in the form of Bing cherries, along with a touch of smoked earth and dark chocolate. Hints of tea leaf and a lively minerality keep this wine complex enough to keep even your most wine-geekiest of friends intrigued.

The use of two separate vineyards from Mendoza, Argentina is a traditional practice to safeguard against the threat of hail. For the Basso family, it also allows them to make a more interesting blend by combining the attributes of two distinct microclimates. The dark, powerful fruit from their vineyard in San Carlos, matched with the softer, more nuanced fruit from their vineyard in Tunuyan, makes for a memorable win.

Red wine from the Russian River Valley, Sonoma County, California. Made from 100% Cabernet Sauvignon grapes by natural wine producer Amy Atwood. Grapes are harvested from 40-year-old vines, Old Redwood Block Vineyard (head trained), and 100% de-stemmed and fermented with native yeast. The wine is aged in 100% neutral French Oak and bottled unfined and unfiltered.

Stunning Pinot Noir from the Russian River Valley, California, by natural wine producers Amy Atwood. Grapes are harvested from River Front Block Vineyard 15- to 20-year-old vines, hand sorted and de-stemmed, 50% whole cluster fermentation with native yeast. The wine is aged in neutral oak and bottled unfined and unfiltered following a non-interventionist approach. Oeno Pinot Noir is a medium-bodied red wine bursting with cherry and cranberry flavors, with some earthy forest floor elements for balance.

So Far Out Chillable Red is a red natural wine made from organically farmed grapes grown in California. This is a blend of 36% Nebbiolo (Mora Vineyard, Santa Ynez Valley), 35% Charbono (The Wilderness, Paso Robles), 29% Chenin (Cat Canyon Vineyard, Santa Barbara County). Both red varietals were fermented in open-top containers, then aged in neutral oak. Chenin was direct to press and fermented/aged in neutral oak.

From Napa Valley, California. Gorgeous ruby color. Dense, expressive nose of baked black cherry pie, coffee, earthy forest floor, and Asian spices. Medium-to full bodied flavors of ripe dark cherry, strawberry pie and baker’s chocolate. Finishes long with hints of plum and just the right amount of acidity.

Made by Chris Christensen, one of the most respected and influential African American winemakers, this is a full-bodied, flamboyant blend of 69% Petit Sirah and 31% Zinfandel that's organically dry-farmed from the Venturi Vyd in Mendocino, CA. In the cellar, Where's Linus is made with minimal invention, spontaneous fermentation, aging on the lees mostly in stainless steel with some acacia and oak and bottled with no added SO2, resulting in a very subtle, uplifting prickle. Ripe, jammy blueberry and black currant flavors with balanced acidity and plush, velvety tannins on the finish.

50% pineau d’aunis, 50% chenin blanc. Tank fermented and bottled for 2nd fermentation early to maintain optimum freshness. 20 months on its lees before disgorgement. Super delicious, showing ripe lemon, peach and pear smells and flavors + a smidge of pineapple, citrus blossoms and chalk (typical flint and clay soils, 25-30 year old vines). Just a touch of sweetness.

This organic sparkling rose from Germany has a delicate bead, subtle fruit flavor with pleasing savory accents, and distinctive minerality from its slate, limestone and porphyry terroir. A blend of Pinot Noir, Portugueiser and Dornfelder (two German varieties) it was produced in the Champagne method, with secondary fermentation in bottle. Super delicious on its own and with food, this is a unique yet very versatile rose sparkler to have on hand for any occasion.

J. Mourat's Collection Rosé is a blend of Pinot Noir, Gamay, Négrette, and Cabernet Franc from vines that average 20 years of age, grown on soils of schist and rhyolite, silica-rich volcanic rock. All grapes are hand-harvested and fermented with native yeasts in stainless steel, then aged in tank for 5 months before bottling. This wine shows a pop of forward cherry, watermelon, and strawberries. The palate is light with moderate acidity and a flavor set of fruits kept in check by a light minerality.