Florez Cave Dew Pinot Noir Central Coast

100% Pinot Noir

From Organically-farmed Hunter Hill & Kadlecek Vineyards, both in the Santa Cruz Mountains > California

70% of the grapes are destemmed and 30% left whole cluster.

an ode to the lighter style Pinots the winemaker James Jelks lived off of when he was apprenticing in Burgundy.

you could chill if you want. cherry and cassis and lift.

Florez The Pope's Smoke Grenache

100% Grenache

San Benito County > California

Aromas of bright red fruit(s), licorice, and herbs. Intense and focused. Dark blue fruit, earth, and spice. Organic, natural.

de Vaux Les Gryphees Moselle Blanc

Bask in the obscurity and diversity of this blend: 30% Auxerrois (maybe Pinot Blanc, maybe not--long story!), 30% Muller Thürgau (a crossing of Riesling and Chasselas), 30% Pinot Gris and 10% Gewürztraminer. Peaches and white flowers on the nose, followed by ripe fruit on the palate and apricot of the finish.

Clos Petit-Corbin Saint-Emilion Grand Cru Haut-Segottes

Haut-Segotte's second wine provides a counterpoint to the flagship wine's bold, muscular style. Comprised entirely of Merlot from two vineyards, it is a fruit-forward Bordeaux meant for immediate consumption, without the unyielding tannins of its neighbors.

Bitouzet-Prieur Bourgogne Pinot Noir

Rich and royal, this is the perfect Pinot Noir to sit in the center of the table. Vibrant with red fruits, subtle tannin-wise, and entirely enjoyable.

Lo-Fi Chenin Blanc Honeybear Orchard

100% Chenin Blanc

Santa Barbara > California

grown on Honey Bear farm

Hand harvested and sustainably grown

Whole cluster pressed to tank

Settled 24 hours prior to racking to barrel

Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria

No sulfur used at pressing

Aged in neutral French oak barrels

The wine was racked once prior to bottling

Total of 20 ppm liquid so2 added


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about lo-fi:

Lo-Fi is a partnership between two lifelong friends who believe in hand crafted honest wines that are made for every day drinking. Wines to be enjoyed not to be collected. Easy drinking lower alcohol wines made to pair well with all types of foods, from pizza to paté.

Lo-Fi believe in neutral barrels, native yeasts, little to no sulfur additions, and no adjustment of pH. They love whole cluster fermentation. They adore carbonic maceration . They embrace a "nothing added, nothing taken" away philosophy that gives birth to wines that are young, vibrant and alive.

Inizi Liwa Gruner Veltliner ***DELIVERED + PICKED UP COLD***

***DELIVERED + PICKED UP COLD***

Grüner Veltliner

California > USA

medium-bodied, white pepper, stone fruit, and textured minerality

organic, natural

Kuentz-Bas Pinot Noir Alsace

Fresh, juicy, whole-cluster, carbonic maceration, delicate. Vivid red fruit, fresh & silky palate, elegant finish.

Joguet Chinon Cuvee Terroir

100% Cabernet Franc

Chinon > Loire Valley > France

certified organic

rich, voluptuous, expressive, vibrant, savory

Catherine & Pierre Breton Rosé La Ritournelle Bourgueil

100% Cabernet Franc

Bourgueil > Loire Valley > France

Armand Heitz Julienas Gamay

35 year old vines 100% Gamay

Julienas < Beaujolais < France

organic, sustainable

carbonic fermentation

volcanic

wild berries, fun acid, elegant and bouncy at the same time - like that feeling of getting wordle in 2

Frisach l'Abrunet Negre Red

A medium-bodied blend of organically-grown Garnatxa & Cariñena, aged in concrete tanks. Wonderful balance between the fruity & savory elements.

Benzinger Buffo Bianco - 1 Liter

100% Riesling

Pfalz > Germany

La Morella Il Monte Bianco

100% Cortese

Piemonte > Italy

Organic

Thomas Boutin Celsiane Chenin Blanc

100% Chenin Blanc

Anjou > Loire Valley > France

70+ year old vines planted just after World War II

certified organic, practicing biodynamic

from a super small project of less than 2ha in the Loire

wild, salty and electric, with ripe citrus, smoky minerals and ripping acidity.

Descombes Cuvee Keke Beaujolais

Organic Gamay, fermented whole cluster, semi-carbonic maceration for 10-12 days. The fruit is then pressed and then fermented and aged in concrete. Bright, dry, earthy Beaujolais.