Staff Picks

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.

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

100% Pineau d’aunis from vines 13-20 years old grown on flint and clay, fermented in stainless steel. Refreshing and zesty yet savory with notes of dried flowers, peppercorn, brambly red berries. Biodynamic, 9th generation estate.

75% Pineau d’Aunis, 20% Pinot Noir, 5% Gamay from 25 year old vines grown on flint. Stainless steel fermentation. Vibrant, juicy, chillable red with compelling notes of cinnamon and pink peppercorn. Biodynamic. 9th generation estate.

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

Sancerre from the famed Bouffants hillside; citrus & fresh-cut grass, sun-ripened fruit, stony minerality, crisp & delicious.

Old vine Macabeo + field blend, 6 months in French oak. Full-bodied, golden-hued, rich but with fresh acidity. Almonds, hazelnuts, pineapple on the palate. Pair with Spanish tortilla, fresh green olives, grilled octopus & chorizo, manchego...

FLASH is a clarete, a traditional type of Spanish light red wine (it’s often called a rosé, but it’s not really that) made from red & white grapes co-fermented and vinified together. It's savory, spicy, and mineral-driven.

Hand-harvested, organic Albariño fermented in concrete egg and stainless steel. On lees for three months. Aromatic, with notes of pink grapefruit and peaches. On the palate there's zesty acidity, lemongrass, grapefruit, lime zest.

Gamay made via méthode ancestrale, where fermentation finishes in the bottle, creating the bubbles. The style recalls the sweet fizzy wines of Cerdon du Bugey. Vibrant & fresh w/ aromas of raspberries & cherries; gently sweet, low abv. Organic.

Real wine made by native Rhode Islanders, now in Sonoma. See producer's note below.

Made by native-Rhode Islanders. See note below.

Made by brothers originally from Rhode Island. Zinfandel, Barbera Alicante Bouschet fermented with native yeast.

Made by Rhode Islanders, now in Sonoma Valley. Pinot Grigio fermented with native yeast in stainless steel & neutral oak.

Madhavan Vineyard Barbera is from 3.5 acres in Sonoma's Moon Mountain district. This full-bodied but lithe red is made by a former Rhode Islander; it's full of strawberry, oily herbs, rosemary, earthy minerality...limited and delicious.

Real wine made by native Rhode Islanders. See producer note below.

41% Syrah, 49% Mourvèdre, 7% Carignan, 3% Zinfandel–just 12.5% abv. This red hints at the Rhone (both north & south) w/ black olive & slightly meaty notes that mingle with fresh herbs, ripe fruit, & flowers. It’s structured & refreshing w/fine tannins.

Not your average zin! This is light, brambly, tart, expressive, and only 11.6% abv. Forget it's zin, just drink it for its pure fruit, precision, many food-pairing possibilities, and the way it barely leaves a trace...chill it a bit.

Woodsy, sweet fruit, bacon, cedar, lovely brick color emerging around the edges...food-friendly acidity. 12.4% abv.

Hand-harvested, native yeast, minimal intervention Gamay. Aromatic, silky, juicy, medium-bodied, with dark fruit, earthy undertones, & mouth-watering acidity.

Dry, aromatic, balanced, & lively, with nuanced notes of rose petals and honeysuckle.

Medium bodied and smooth. Cherries, orange zest, vanilla, baking spices.

Pears, lemons, apples, & richly layered with a light touch of toasted oak.

4th generation producer with holdings mostly in Savigny Les Beaune. 15-30% whole-cluster. Ripe red fruit, loamy earth, generous, with a long finish.