Organic/Bio This more or less natural wine estate in Tuscany focuses on biodynamic farming of non-traditional grapes for the region. Like here, a wild blend of Alicante Nero, Mourvedre, Sangiovese and Alicante Bouschet done -... Read More
Even though it's just a Napa red, this gains structure and complexity from the boost of a little Pritchard Hill fruit. In 2023 it's more than half Cabernet Sauvignon plus Merlot, Malbec, Cabernet Franc and a full 10% Petit... Read More
The most immediately ready to drink Priorat from this great estate still has plenty of character and depth. As Wine Advocate says in the 91 point review, The red 2023 Serras del Priorat was produced with a blend of Garnacha, Cariñena... Read More
Organic/Bio From France’s Basque country, this is a very Bordeaux-like blend of 60% Cabernet Franc, 20% Cabernet Sauvignon and 20% Tannat. Rich blackcurrant and blackberry fruit aromas and flavors are framed by sweet spice... Read More
Leo Hillinger is a big personality, a bit glamorous, an innovator and very much an international traveler. If Leo were a wine, he would be this rich, deep and a little bit showy blend of Merlot, Blaufränkisch and Zweigelt... Read More
Ten years in, Laura Brennan Bissell is making a name for herself for crafting wines of elegance, purity and honesty that remain full of California weight and fruit. This is her Merlot, Cabernet Sauvignon, Cab Franc blend from... Read More
When the folks who own Napa’s Screaming Eagle launched Jonata on California’s Central coast, we knew the wines would be good. And mostly expensive. So for $60, their Syrah-based Todos blend has always been the gateway... Read More
Created by Louis-Napoliean Mattei in 1872, this is the oldest apertif of Corsica nad one of the finest. It starts with a mistelle - or grape must - of Muscat and Vermentinu and then flavored with a rage of aromatic spices and... Read More
This is a terrific Italian red for everything from mushroom risotto to chicken mole – even pizza! Yes, “Ripasso” wine is made by pouring new Valpolicella wine over the just pressed skins of an Amarone fermentation.... Read More
Starts with rich Syrah from Darling, South Africa before being gently dealcoholized to 0.5%, retaining the earthy/fruity Syrah character with low residual sugar (2.5 g/l - wine is dry at 4 g/l or under). You'll enjoy the earthy... Read More
Organic/Bio
Really good brunch bubbles! Or anytime bubbles, really, that you'll enjoy for the ripe strawberry and watermelon and baked raspberry fruit that delivers a big wallop of flavor but no sense of sweetness (it would... Read More
After leaving Ravenswood, Joel Peterson created this project to make old-school wines from some of the same old-vine sites he used at Ravenswood. Fermentations are in redwood, yeast is native, punchdowns by hand, and the grapes... Read More
Owen Roe's house style is frankly friendly - all their wines have plenty of sophistication and style, but the overriding impression is a wine that welcomes you in to have fun. This is the epitome of that in a blend of 65%... Read More
Lower ABV
Pedro Coelho is looking to capture the character of Portugal's Douro Valley - both its grapes and climate - but with more freshness than you'd expect from the home of Port. Here the usual melange of Douro grapes... Read More
An “old-school” Amarone that delivers very contemporary power and delight. It’s a classic blend of 70% Corvina/Corvinone, 20% Rondinella, 5% Croatina and 5% Oseleta dried 3 months and aged in large oak. As James... Read More
A blend of Grenache, Syrah, Mataro, Carignan, Petite Sirah and Tannat crafted to showcase the distinctive character of South Africa’s Swartland growing region. Lots of ripeness here with rich black fruit, a hint of tobacco,... Read More
Organic/Bio You may have thought you wanted to drink a Bolgheri “super-Tuscan,” but somehow what you’re really after was made a few hours drive further up the Italian coast. I have no idea what tempted someone... Read More
NaturalLower ABV A throwback wine Michael Wenzel makes from memories of the wines his grandfather drank with lunch in rural Austria in the 1950s and ‘60s. It’s 70% Blaufrankisch and 30% Pinot from eastern Austria... Read More
Sign up for our newsletter to learn about special offers, classes, in-store tastings and more. You’ll receive 2-3 emails per week and never miss out on super savings, unique bottlings, and chances to learn about, taste and enjoy wine more!
