750 mL
750 mL
Comando G 2017 Mataborricos
Spanish Red
Garnacha and Cariñena come from roughly five hectares of mountain vineyards on granite and sandy soils. The vines are farmed biodynamically, and the soil is worked by horse. Grapes are harvested by hand, macerated as whole bunches and fermented spontaneously with native yeast in open amphora. Maturation lasts twelve months in amphora. Fruit, balsamic and herbal notes accompany integrated tannins.
Weingut Weszeli 2023 Langenlois Grüner Veltliner Kamptal DAC
Austrian White
White fruit, vegetal and spice notes accompany a velvety palate with integrated acidity and a clear, precise, fruity finish. The grapes come from sixty vineyards around Langenlois, all on loess. Thirty percent receives overnight skin contact with stems, while seventy percent is whole-cluster pressed for five hours. Fermentation is spontaneous with wild yeast, and maturation lasts five months on fine lees in stainless steel.
Catherine & Pierre Breton 2022 Bourgueil Trinch!
French Red
Raspberry aromas meet a tender attack and a finish marked by grape-skin texture. Cabernet Franc comes from gravel soils and vines around thirty years old. The grapes are harvested by hand, gently destemmed and cold-macerated in stainless steel. Daily pumpovers are used, and maturation lasts ten months in concrete. The Cabernet Franc vineyard is certified biodynamic.
Domaine Marcel Lapierre 2022 Morgon
French Red
Cherry and liquorice appear with a subtle violet note in this red wine. The palate is full-bodied and balanced, with a clean opening. Gamay comes from dry, poor granitic sand. Grapes are harvested by hand and undergo traditional semi-carbonic maceration for ten to twenty-one days without added sulfur dioxide or cultured yeast, followed by nine months in 216-litre vessels.
Jean Stodden 2018 Spätburgunder Trocken
German Red
The profile includes plum yeast cake, forest berries, plum compote, cloves, cinnamon, blackberry, strawberry, herbs, leaves and a light smoky note. The body is firm, with a defined tannin structure, and the finish is long with spice and fruit. This dry red is made from Spätburgunder and carries twelve and a half percent alcohol by volume.
Cieck 2018 Erbaluce di Caluso DOCG
Italian White
Made from Erbaluce selected across estate vineyards, this white wine comes from pergola-trained vines on loose, stony moraine soils at about 320 metres, with south and south-westerly exposures. The grapes are destemmed and pressed, then fermented at low temperature for twenty-one days. Four months in stainless steel follow. Hawthorn and fruit accompany a straw-yellow colour with green highlights and a lively acidic structure.
Envinate 2019 Lousas Viñas de Aldea
Spanish Red
Mencía grows on slate and granite between 400 and 600 metres. Ten percent whole clusters ferment with wild yeast in open-top vessels. This red wine matures for eleven months in used French oak without racking, then is bottled without fining or filtration. Black pepper, pomegranate and herbs appear with spicy tannins and a dry finish.
Bodegas del Monge-Garbati 2018 Viña Ane Centenaria Blanco
Spanish White
Nine white varieties form the blend: forty percent Viura, twenty-five percent Malvasía, seven percent each Chardonnay and Sauvignon Blanc, five percent Torrontés, and four percent each Garnacha, Verdejo, Tempranillo Blanco and Maturana Blanca. The fruit comes from a vineyard in San Vicente de la Sonsierra that was planted in nineteen hundred and five. Maturation takes place in French oak barrels that had previously held white wine.
La Massa 2021 Toscana IGT
Italian Red
Sangiovese makes up sixty percent of the blend, with twenty percent Cabernet Sauvignon; the remaining twenty percent combines Merlot and Alicante Bouschet. Fermentation is spontaneous, with punchdowns, pumping through peristaltic pumps and temperature control. The wines mature in French oak barrels, twenty percent new. Grapes were harvested from mid-September through the first half of October, and bottling took place in May.
Synchromesh 2022 Storm Haven Vineyard Black Label Pinot Noir
Canadian Red
Pinot Noir comes from two small blocks spanning 1.33 acres. The two blocks were planted in two thousand ten and two thousand fourteen. The vineyard sits above Okanagan Falls, with large elevation changes and varied geology. Farming avoids synthetic inputs and chemicals and follows a holistic approach within the existing ecosystem. A sixty-five-acre sanctuary surrounds the cultivated vines and protects sensitive habitat for local wildlife.
Rennersistas 2022 Waiting for Tom Weiss
Austrian White
Cloudy yellow-green with silver reflections, this organic white combines fine herbal spice, candied orange zest, ripe yellow peach, pear, dark minerality, honey and a nutty touch. The body is medium, with pleasant acidity and subtle balsamic character. Chardonnay and Weißburgunder form the blend. The wine is vegan and made with low sulphur, while maturation is mostly in large-format oak with some barriques.
Rennersistas 2017 Waiting for Tom Rot
Austrian Red
Ruby-red and medium-bodied, this organic red brings raspberry, blackberry, red cherry and plum, with orange zest, tobacco and flinty character. The texture is juicy, with fine integrated tannins and a mineral finish. The blend combines Zweigelt, Sankt Laurent and Blaufränkisch. Maturation takes place in 500-litre and larger oak vessels, and the alcohol level is twelve percent.
Pamplemousse Jus 2024 Maréchal Foch
Canadian Red
Deep and inky, this red wine is made entirely from Maréchal Foch, a teinturier grape with dark skin and flesh. Blueberry and blackcurrant shape the fruit profile. The whole clusters are pressed before the juice moves into neutral oak, and alcohol is eleven and a half percent. The fruit comes from Summerland, British Columbia. The variety was developed in Colmar for resistance to cold and vineyard disease.
Ursa Major 2025 Boo-Hoo, Amiright?
Canadian White
Made from Chardonnay grown just outside Naramata, the vines are nine years old and rooted in sandy loam and glacial gravel. The south-west-facing slope is farmed entirely by hand. Whole clusters are pressed into neutral barrels for fermentation and maturation. After eight months on gross lees, the wine is racked and bottled by gravity without fining or filtration, with twenty-five parts per million of sulphur dioxide.
Famille Hugel 2023 Muscat Classic
French White
Floral and open, this dry white carries Muscat notes of citrus and jasmine. The palate is dry, lively and mouthwatering. Muscat Ottonel makes up sixty percent of the blend, with forty percent Muscat Blanc à Petits Grains. The grapes are harvested by hand, fermented at controlled temperatures in casks or tanks without malolactic fermentation, lightly filtered and matured in bottle before release.
Le Raisin et l’Ange 2023 Pause Canon Rosé
French Rosé
Red and black fruit shape this round, fresh rosé, with a supple finish. The blend combines fifty percent Plant de Brunel with twenty percent Grenache Noir, twenty percent Syrah and ten percent Merlot. Vinification uses a higher share of whole clusters than the previous vintage, while ageing takes place in stainless steel. The grapes are certified organic, and the wine is made without oenological additives.
Oenops Wines 2024 Vidiano
Greek White
Lemon-yellow with green highlights, this white wine shows citrus, white flowers and subtle spice. Made entirely from Vidiano grown in mountainous Crete, the grapes are chilled, sorted and pressed as whole clusters. Spontaneous fermentation takes place in clay amphorae, concrete, large oak and stainless steel. Maturation lasts six to nine months in old oak, concrete and stainless steel before unfiltered bottling.
Orsi Vigneto San Vito 2018 Grotto Pignoletto
Italian White
Deep straw yellow, with tropical fruit, citrus zest and white flowers, this white wine is fruity, slightly mineral and persistent. Made entirely from Pignoletto, it comes from biodynamically farmed vines at 200 metres on limestone and clay. The grapes are hand-harvested, fermented spontaneously in large Slavonian-oak barrels, aged nine months on the lees and given six months in bottle.
Artakama 2023 Cabernet Franc
Canadian Red
This Cabernet Franc comes from the Black Sage–Osoyoos area of the Okanagan Valley and lists 13.2 percent alcohol. Low-input, low-intervention farming is paired with hands-off natural winemaking. Apart from a small sulphite addition at bottling, the process uses no commercial yeast, enzymes, powdered tannins, colour additives or Mega Purple. The listed sulphite addition is twenty-five to thirty-five parts per million.
Gabriëlskloof 2023 Whole Bunch Syrah
South African Red
Purple flowers, sour fig, dark chocolate and wet earth accompany blueberry, black cherry, black olive, clove, salted liquorice and cured meats. Powdery tannins and fresh acidity are also present. The Syrah is hand-picked, lightly crushed and whole-bunch fermented for ten days. Maturation lasts ten months, with three quarters in steel tanks and one quarter in older barrels.
Markovitis 2020 Xinomavro Naoussa
Greek Red
Sun-dried tomato, olive, cherry, strawberry, plum, lavender, sweet spices, dried fruit and leather form the profile. The wine is dry and balanced, with firm tannins and a long aftertaste. Made entirely from Xinomavro, it comes from organically farmed forty-year-old vines on clay-limestone soils with flint at 250 metres. The grapes are hand-harvested, wild-fermented and aged twelve months in used barrels.
Colombera & Garella 2022 Melascone
Italian Red
The blend contains sixty-five percent Nebbiolo, twenty percent Croatina and fifteen percent Vespolina. Strawberry, saline character and a mineral edge are present. The fruit comes from young vines in Bramaterra and Lessona vineyards outside the Costa della Sesia appellation. Melascone is a local dialect term for Nebbiolo, and the wine was previously called Costa della Sesia.
Colombera & Garella 2022 Vispavola
Italian Red
Made entirely from Vespolina, this deeply coloured red has an aromatic, spicy profile. The grapes are hand-harvested and fermented with ambient yeasts. Maturation lasts about one year in stainless steel, and the bottles are cellared for several months before release. The fruit comes from two parcels in Masserano at roughly 350 metres with southwest and southeast exposures.
Geographic Wines 2022 Landcraft Alvarinho
Portuguese White
Made entirely from Alvarinho grown on granitic and alluvial soils, the grapes are hand-harvested. Winemaking includes twelve hours of pre-fermentative maceration and spontaneous fermentation with indigenous yeasts at controlled temperature. Ageing lasts eight months on full lees with periodic bâtonnage. Floral and citrus notes accompany a hint of dried fruit, with acidity, freshness and a persistent finish.
Maison Kuehn Crémant d’Alsace Extra Brut Cuvée 1675
French Sparkling
Pastel yellow with golden reflections, this sparkling wine carries fine, regular bubbles. Toast, roasted notes and dried fruit accompany hazelnut and fresh butter. The grapes are hand-harvested and pressed whole. A first fermentation takes place in tank, while the second occurs in bottle by the traditional method. The blend includes Pinot Auxerrois, Pinot Blanc, Chardonnay, Pinot Gris and Pinot Noir.
Lyrarakis 2025 Psarades Dafni PGI Crete
Greek White
Bay leaf, rosemary, lemon, grapefruit, sour orange and citrus blossom form the herbal and citrus profile of this dry white. Made entirely from Dafni, it comes from the Psarades vineyard in Crete. The site sits at an average 468 metres on marly limestone and sandstone, while the wine has a refreshing mouthfeel and an intense aftertaste.
Bodegas Contreras Ruiz 2025 El Sueño del Niño Moscatel de Alejandría
Spanish White
Made from Moscatel de Alejandría grown around Rociana del Condado, the grapes are harvested by hand in boxes during the third week of August. Winemaking includes skin contact, stainless-steel fermentation and six months on the lees, with a portion in French oak. The profile includes floral, citrus and Mediterranean-infusion notes, along with freshness, roundness, fruit and mineral tension.
Undurraga 2024 T.H. Peumo Carménère
Chilean Red
Raspberry, cherry, green pepper, dark chocolate and oak are present. The palate is medium-bodied, with vibrant acidity, a fresh, juicy mouthfeel, smooth tannins and a long finish. The Carménère comes from a small, low-yielding plot in Peumo with red clay above decomposing granite. Maturation lasts twelve months in French oak, including thirty-five percent new barrels.
A Sunday in August Sparkling Chardonnay
Canadian Sparkling
Citrus, green apple, light pear and subtle biscuit form the profile. Fine, steady bubbles give a gentle lift across the palate, while bright acidity supports a crisp, lighter style. A clean citrus note appears at the end with a mild almond tone. Made in British Columbia from Chardonnay, this sparkling wine is suited to oysters, fried chicken, smoked salmon or goat cheese.
Pelissero 2017 Rigadin Langhe Riesling
Italian White
Golden colour with green highlights accompanies honey, butter, apricot, green pear, lemon and grapefruit. Flint, tobacco, tea, thyme, sage, nettles and hawthorn add further detail. The palate is concentrated and savoury, with acidity and mineral character. The Riesling vineyard sits at four hundred metres with a northern exposure, and low-temperature skin contact is used during production.