wine

From Côtes d’Auxerre in the far north of Burgundy, right next to Chablis. Clean, crisp Chardonnay with pear & apple aromatics and a streak of minerality.

86% Baga, 14% Bical from the chalky clay soils of Bairrada, Portugal. Primary fermentation in tank with wild yeast - secondary fermentation in bottle with 9 months sur-lie aging. No dosage at bottling. Fresh, vibrant, delicious bubbly.

Filipa Pato: winegrower in Bairrada. A graduate of the University of Coimbra as a chemical engineer, she refined her skills working harvests in Bordeaux, Mendoza, Margaret River, and right at home in Bairrada with her father, Luis Pato, the Baga Rebel. (In 2020 Filipa was elected Winemaker of the Year in Portugal by the Revista de Vinhos, the first Portugese woman to earn the title in 30 years.)

Matteo Furlani continues to show off the unparalleled terroir of Trento-Alto-Adige with this blend of Italian (Nosiola/Verdealbara/Lagarino) and German (Muller-Thurgau) grapes. Delicate, dry, and delicious, this wine is a perfect "vacation" from Pinot Grigio. 

100% Listán Negro. This variety was wiped out by phylloxera in mainland Europe, but it manages to survive here in Lanzarote in the Canary Islands, and in this example the berries are fermented as whole bunches, which preserves the bright fruitiness and minerality, even when chilled down a bit.

100% Nebbiolo

Piedmont > Italy

the emperor of northern italian red wines

100% Pinot Noir Champagne-method sparkler from Orschwiller in Alsace.  Light maceration, native yeast fermented in stainless steel tanks, aged 12-18 months on its lees, disgorged with low dosage.  Bright berries, steely minearlity, clean, tiny bubble

Party sized, organic, chillable Italian blend of Marzemino & Merlot. Zippy & fresh.

Grüner Veltliner

California > USA

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

organic, natural

90% Sangiovese, 10% Malvasia Nera

Chianti > Tuscany > Italy

Aged 12 months in cement tanks

Ripe berries, clove, wild herbs

Organic > Biodynamic