Sustainable

The White Rock Cabernet Sauvignon is blended from the east and west facing hillsides of the White Rock estate. Deeply complex with a diversity of red and black fruit, cigar box and wild herbs. Structured with layered tannins, minerality and a long finish.

100% Syrah from Crozes-Hermitage in the Northern Rhone Valley, fermented & aged in concrete vats & aged 8-10 months in egg-shaped cement vessels. Bright raspberry-scented fruit with black pepper notes. Medium bodied with bright acidity.

100% Riesling

Kremstal > Lower Austria

a classic family estate now run by Philipp Bründlmayer

Farming: Cultivated without insecticides, herbicides, and artificial fertilizers

Grapes are hand-selected across several harvest passes

In the 1980s, Philipp's father Josef turned his winemaking passion into a career, buying up old, steep, high-elevation vineyard sites that tractor-era farmers had abandoned because they required hand work

Philipp partnered with his father in 2015, bringing organic methods, cover crops, and a renewed focus on the estate's old vines and their heightened aromatics.

Dry, refined, and elegant.

stone fruit, crushed rock, with taut minerality and acidity

Bone dry and vibrant

lively pineapple, lime, and Granny Smith apple over a core of crisp stony minerality

54% Chenin Blanc, 42% Roussanne, and 4% Verdelho

Western Cape > South Africa

certified sustainable vineyards

Chenin Blanc provides the backbone with its crisp acidity and versatility

Roussanne adds richness and aromatic complexity

Verdelho brings a touch of exotic fruit and textural intrigue

50% Blauer Koelner, 20% Blaufränkisch, 15% Kraljevina, 15% Welschriesling 

Dolenjska < Slovenia

Zajc Cviček Slovenian Red Blend is considered the “national wine” of Slovenia, as it has tremendous historical significance. It is known as the “people’s” wine due to its easy consumption, low alcohol, and food-friendly pairings. Playful, with berry and cherry aromas and taste, the wine is light-bodied, young, fresh, and easy to drink – which is why we put it in a liter bottle for you!

100% Corvina from Veneto. Fun, happy, bright, chillable

100% Pinot Noir

Sonoma > California

Woman Owned

regal, classic, crowd pleasing 

light-medium body

absolute by the books pinot

Italy

light-bodied with fine bubbles and bright acidity

sustainably farmed

Always the best example of Shea Vineyard as a whole in a given vintage, the Estate draws you in with lush red fruit and honey aromatics. The palate is beautifully balanced with savory flavors and smooth tannins.

"Native New Yorkers, Dick and Deirdre Shea first discovered Oregon wine from a recommendation made in their local wine shop in the late 1980’s. They were instantly wowed and captivated by the quality of wine from this young winegrowing region. Soon after, they made the decision to invest in a 100-acre piece of vineyard land in an untried area of the northern Willamette Valley, in what is now the Yamhill-Carlton AVA. Their ambition was to grow grapes for some of the best winemakers in Oregon and beyond. More than 30 years later, that continues to be their greatest passion."

The grapes for this cuvée are sourced from four separate parcels within Pierreclos: “Margots”, “Le Château”, “Les Grands Buys” and “La Bucherate”. The average age of the vines is forty-five years. The vineyards face east, southeast and south and are situated about 350 feet above sea level on the gently sloping hills of Pierreclos. The wine is aged in stainless steel in contact with the fine lees but without any exposure to oak.

Certified Organic.

Viktoria Preiss is the fifth generation of the Preiss family to make the wines at their winery in the Traisental area of Austria.

This is Riesling is dry, dry, dry. Great acid and length.

So fresh and so clean.

Loureiro and Trajadura

Vinho Verde > Portugal

A bit of CO2 added at bottling, giving the wine a refreshing fizz

50% Azal + 50% Arinto

Vinho Verde > Portugal

Made using the ‘méthode ancestrale’. The wine is fermented in the bottle and the fine lees stay in contact with the wine with no filtration afterwards.

“L’Epée”—meaning “the sword”—is produced from ⅔ free-run and ⅓ press juice from the oldest Cabernet Franc vines in “Les Plantes” and a small portion of “Le Clos.” Fermentation is left to start naturally in stainless steel tanks, lasting for about 3 weeks, then aged in a combination of steel tank and well-used oak barrels. With deep aromatics, this wine displays a register of spice with an overlay of violets and a core of dark-red and black fruits.