Cote Mas Cremant di Limoux, Methode Ancestrale Brute

Sparkling wines have been made for centuries in this part of France. Fuller bodied, like Champagne with much more flavor and complexity than most Presecco.



Lloyd, Prescription Chardonnay, Clarksburg, CA

Robert Lloyd spent five years at Rombauer and is primarily responsible for developing the rich style that propelled Rombauer from a small boutique producer of Chardonnay to a 250 thousand case powerhouse. And Rob’s made this delicious chardonnay leaving none of his fans disappointed.

Stolpman, Sauvignon Blanc, Santa Barbara, CA

Only 2500 cases of this estate grown Santa Barbara Sauvignon Blanc. Crisp, bright fresh acidity sings to the natural grape growing and winemaking practices. The Stolpman’s are also leaders in sustainable employment in the California farm industry.

Trimbach, Pinot Blanc, Alsace

For 13 generations, the Trimbach family has been producing some of the very finest white wine in the world. Trimbach wines are now currently being served in all 28 of the 3-star Michelin restaurants of France.


Mas de la Dame, Les Baux de Provence Rose (Organic)

This legendary estate, once a convent, sits highest amongst the vineyards in Provence. A perfect blend of mostly Grenache, with Cabernet Sauvignon, Syrah and Mouvedre grapes. This is why we love rosé all year round!



Pali Riviera, Pinot Noir, Sonoma Coast

Only 7222 case made of this 100% Sonoma Pinot Noir, it was selected as one of the Wine Spectator’s Top 100 Wines of 2017.

Mettler Family Estate Cabernet Sauvignon, Lodi, CA

Located 90 miles due east of San Francisco, the Mettler family have been growing some of the very finest grapes in Lodi and commands the highest price, selling 95% of their fruit. This Cabernet is highly rated (92 pts, Wine Enthusiast).

Lamadrid Estate, single vineyard, reserve Malbec, Argentina

Only 8000 cases made, from this 88 year old family estate in Angrelo, the greatest area in Mendoza for Malbec. Made by Hector Durigutti (one of Argentina’s greatest winemakers) using natural yeasts, no finding, and unfiltered – chosen by Robert Parker as a “great value”.