Staff Picks

Dry-farmed, hand-harvested Cabernet Sauvignon. Fermented & aged in 20% new french oak for 18 months. Classic, smooth, & silky. Blackberry, leather, cassis on the nose. Earthy notes, green olives, peppercorns & black fruit on the palate.

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, 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 blend of Spätburgunder, Dornfelder, & Portugeiser from Remstal, Germany. 40-60 year old vines. Unfiltered, unfined, low SO2. Herbal, earthy, wild strawberry, silky tannins.

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.

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.

Aromatic blend of Malvasia del Lazio, Malvasia di Candia, & Trebbiano Toscano from low-yielding vines. White flowers, tropical fruit, fresh melon, a little almond on the finish.

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.

30-yr-old, organic vines planted at 1350ft on one of the coldest sites in Lake County. 2/3 fermented in stainless steel, remaining 1/3 was barrel fermented in neutral oak. Lively, expressive w/notes of poached apples, wild flowers, lime leaf & lemongrass…

100% Jacquere grown on clay and limestone. It’s alpine fresh and floral, with beautiful balanced acidity. Biodynamic.

Biodynamic Cabernet Franc. Soft, herbal, earthy, fruity, youthful.

Organic, hand-harvested Duras from Gaillac. A swirl of savory, spicy, & earthy around a core of purple & blue fruit, cassis, & plums. Balanced, enticing, delicious.