Staff Picks

Family operated since 1670, vines up to 100 years old, currently led by Eva Clüsserath. Riesling from 2 steep-sloped sites in middle Mosel. Slate, green fruit, delicate flowers, fresh herbs, apple, lime, dry finish. Native yeast fermentation.

Organically farmed, single vineyard. 10 days carbonic maceration, then de-stemmed & fermented on skins another 4 days; aged in neutral french oak for 10 months. Soft & smooth w/ strawberry/rhubarb, anise, lavender. Slightly chill for a classy summer red.

Single-vineyard, hand-harvested, de-stemmed, aged in neutral french oak for 10 months. Tart cranberry, lavender, forest floor on the nose. Mouth-watering acidity, red fruits & cranberry, savory/earthy notes on the palate.

Single vineyard, hand-harvested, 24 hours skin-contact. Fermented in used french oak, partial malo, 7 months on lees. Lots of acidity, green apple, wet stones, salt, twangy finish.

Single-vineyard, hand-harvested, natural yeast ferment in neutral French oak. Aged on the lees for 8 months. Full & lush fruit gives way to salty-sea influenced minerality, wet stones, crisp apple. Finishes with a touch of toast. Very pretty.

Sunshine in a bottle.

Sourced from multiple vineyards in Santa Barbara County, including some estate owned, this go-to Pinot mingles notes of clove and anise with strawberry and raspberry. It’s a versatile, food-friendly red at a pretty nice price.

A single barrel of Pinot Noir, aged 12 months. A touch of smoke & vanilla on the nose; cherries, earth, and baking spices on the palate. Slightly creamy texture, with a long and lively finish accented by cocoa & barely there tannins.

Biodynamic Trollinger, Portugieser, Spätburgunder, and Zweigelt. Mouthwatering red fruit, snappy minerality, long & lingering finish.

4th generation, certified organic, high-elevation, old-vine, hand-harvested, Jumilla Mourvèdre. 40% carbonic in cement; aged 10+ months in french oak. Smooth, easy, casual, bright fruit. Surely we can all agree this is a tasty wine.

For the math lover? Hand-harvested Garnacha Blanca from 60+ yr old vines; 6 months in French oak. Apples, pear, melon; lightly creamy texture with lemony acidity & hints of herbs. Pair w/fish, veggie pasta, chicken, pork loin w/rosemary & thyme...

Light & dry Piedmont red. Crunchy red fruit: cranberries, plums, cherries; light tannins, lots of minerality. Food friendly.

Hand-harvested Nebbiolo from the Mottalciata Vineyard, on soils of sand, gravel, & volcanic rock. Fermented in cement. Delicious, easy-drinking red, with earthy aromatics, low-toned fruit, & a zesty finish. Pizza, pasta, etc.

A friendly farmer-fizz made of 90% Pinot Noir & 10% Chardonnay, aged 2 years on the lees, bottled with 9g dosage. Rich & ripe flavors of apricots, apples, & pears. Easy-peasy crowd-pleaser.

Mostly old-vine Grenache w/small amounts of Syrah, Cab, & Merlot. Aged 12 months in American & Eastern oak (30% new). Soft, full-bodied, black plum & cherry, dried flowers & spice. Nice, lifted finish w/smooth tannins.

100% Merlot mostly from an old plot of over 100 year-old vines. Blended in an underground glass-lined tank followed by 12 months in barrel. Soft ripe fruit, structured, balanced–crowd-pleaser.

Organic, dry (sugar less than 2g/L) Prosecco from 100% Glera grown at the foot of the Dolomites. Delicate flowers, pears, crisp green apple. Have as aperitif, with sushi, fresh veggies and mild cheeses. Etc.

Subtle notes of honeysuckle, vanilla, orange zest...a little bit wooly; broad & lightly polished on the palate, with building, concentrated minerality & a bit of grip on the finish. A slam-dunk for Chenin lovers. Organic.

Certified organic Chenin Blanc fermented spontaneously with native yeast in stainless steel and old Burgundian barrels. Fresh pear, stony minerality, bright acidity, lemon zest.

Grenache & syrah from a tiny organically farmed plot in Sabran (close to Bagnols). Fermented in stainless, it's all crunchy red fruit, cranberries, garrigue, and energy. Winemaker is Sicilian, former chemical engineer, now low-fi wine maker.