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Balcon sur la Mer Rose
The first time I ever saw this bottle and tried the wine, I kinda felt like I was transported onto a luxurious vacation. Someplace like Saint Barths. But I'm not paying and someone is just pouring me lovely rosé in infinite quantities as my feet rest in the sand. Balcon delivers everything you want in a great rosé in spades. This unctuous pink wine is dry, stony, fruity, lengthy. Comprised of Grenache, Grenache Gris and Mourvedre.
Type, Body & Flavor
Antoine de la Farge L'Enfant Rebelle Rose
Here Antoine de la Farge employs what he calls a “back of the truck maceration”, by leaving the juice and skins together just long enough to transport the must from the vineyard to the winery. You get some strawberry and red currant notes, and the wine is a light, pretty pink from only an hour or two on the skins.
Type, Body & Flavor
Cary Potet Bourgogne
Though this domaine’s claim to fame is Montagny, they have traditionally produced Pinot Noir as well, and the new owners have applied their centuries’ long experience to craft delicate, gentle red Burgundy. They are organic, hand-harvested and the wine sees mostly used oak with long settling in tanks to preserve those delicacies: roses, strawberries, bing cherries and mushrooms.
Type, Body & Flavor
Rase-Montagne
This wine is bold, juicy, and just a little wild — like the night that always starts with “just one glass.” Syrah brings the spice, Alicante brings the color and body, and together they make a blend that’s smooth, powerful, and far too easy to finish. Pairs with grilled meats, late-night pizza, and questionable decisions. Big, bold, and guaranteed to stain your teeth… and maybe your reputation.
Type, Body & Flavor
Giuliano Rosati Montepulciano d'Abruzzo
Okay, we’ll admit it, Italian wine is confusing. Montepulciano is a town but it's also a grape not grown in that town. When that grape is grown in the Abruzzo region, it’s rich, plush, fun and juicy as hell. And it’s also not respected enough by the Italians to charge you a lot of money. I think they’re confused too.
Type, Body & Flavor
Giuliano Rosati Pinot Grigio
Dan Bada & Charlie Trivinia, whose mothers emigrated to the U.S. together from Le Marches, Italy, and lived in the same house for some time. The two were childhood friends and in adulthood they decided to launch a wine import business. They work with winemakers Giuseppe and Luigi Anselmi in the Veneto to create this wine from the Anselmi’s 600-acre estate near the sea.This is traditional Pinot Grigio: stainless steel, fresh and tangy.
Type, Body & Flavor
Vajra Langhe Rosso
In some ways, winemaking isn’t complicated at all: you squish grapes and then you let them ferment. They could be fermented in barrels, or in stainless steel, or in cement tanks, if you like. Here, Vajra has let the grapes ferment in stainless steel and left them to age in the same tanks for a few more months. Then they bottle it. If that sounds too simple, just know that in this wine the grapes being fermented are Nebbiolo (Vajra makes Barolo after all), Barbera, Dolcetto, Freisa, Albarosso, Chatus and Slarina. Haven’t heard of the last few? Neither has anyone else outside of folks who’ve been making wine in Piemonte for generations. That's where your complexity comes from.
Type, Body & Flavor
Moulin St Jean Reserve
The large and sometimes overlooked (but never under-consumed) Languedoc enjoys southern French weather, more Mediterranean than western European. Winemaker/owner Frédéric Bousquet has vineyards that alternate with the critically aromatic scrubland French vintners call “garrigue”. But while most GSM’s are topped off with Mourvèdre, Bousquet uses a lesser known grape called Marselan, perhaps typical in the area but hardly ever seen on its own.
Type, Body & Flavor
Philippe Viallet Savoie Blanc
The Viallet family have been working the vineyards of Savoie since 1966, when Marcel and Yvonne purchased their first estate, Domaine Clos Réservé, in Apremont. Their son Philippe studied in Burgundy and then came back to help in 1984, pushing them into biodynamically farming at high altitude in the Savoie. They’ve embraced the local grapes, including the Jacquère grape, which we love for its crazy lemony acidity.
Type, Body & Flavor
Cape Charles Chardonnay
When it comes to Carneros, it’s the proximity to San Pablo Bay that matters. Every time it heats up in central Napa or even in the Central Valley, the air rises and is replaced by the cold, foggy stuff flowing under and through the Golden Gate Bridge and all along San Pablo Bay. The sun burns it off each morning and grapes that require acidity for balance (like Chardonnay) thrive in it.
Type, Body & Flavor
Balcon sur la Mer Rose
The first time I ever saw this bottle and tried the wine, I kinda felt like I was transported onto a luxurious vacation. Someplace like Saint Barths. But I'm not paying and someone is just pouring me lovely rosé in infinite quantities as my feet rest in the sand. Balcon delivers everything you want in a great rosé in spades. This unctuous pink wine is dry, stony, fruity, lengthy. Comprised of Grenache, Grenache Gris and Mourvedre.
Type, Body & Flavor
Pairings & Occasions
Antoine de la Farge L'Enfant Rebelle Rose
Here Antoine de la Farge employs what he calls a “back of the truck maceration”, by leaving the juice and skins together just long enough to transport the must from the vineyard to the winery. You get some strawberry and red currant notes, and the wine is a light, pretty pink from only an hour or two on the skins.
Type, Body & Flavor
Pairings & Occasions
Cary Potet Bourgogne
Though this domaine’s claim to fame is Montagny, they have traditionally produced Pinot Noir as well, and the new owners have applied their centuries’ long experience to craft delicate, gentle red Burgundy. They are organic, hand-harvested and the wine sees mostly used oak with long settling in tanks to preserve those delicacies: roses, strawberries, bing cherries and mushrooms.
Type, Body & Flavor
Pairings & Occasions
Rase-Montagne
This wine is bold, juicy, and just a little wild — like the night that always starts with “just one glass.” Syrah brings the spice, Alicante brings the color and body, and together they make a blend that’s smooth, powerful, and far too easy to finish. Pairs with grilled meats, late-night pizza, and questionable decisions. Big, bold, and guaranteed to stain your teeth… and maybe your reputation.
Type, Body & Flavor
Pairings & Occasions
Giuliano Rosati Montepulciano d'Abruzzo
Okay, we’ll admit it, Italian wine is confusing. Montepulciano is a town but it's also a grape not grown in that town. When that grape is grown in the Abruzzo region, it’s rich, plush, fun and juicy as hell. And it’s also not respected enough by the Italians to charge you a lot of money. I think they’re confused too.
Type, Body & Flavor
Pairings & Occasions
Giuliano Rosati Pinot Grigio
Dan Bada & Charlie Trivinia, whose mothers emigrated to the U.S. together from Le Marches, Italy, and lived in the same house for some time. The two were childhood friends and in adulthood they decided to launch a wine import business. They work with winemakers Giuseppe and Luigi Anselmi in the Veneto to create this wine from the Anselmi’s 600-acre estate near the sea.This is traditional Pinot Grigio: stainless steel, fresh and tangy.
Type, Body & Flavor
Pairings & Occasions
Vajra Langhe Rosso
In some ways, winemaking isn’t complicated at all: you squish grapes and then you let them ferment. They could be fermented in barrels, or in stainless steel, or in cement tanks, if you like. Here, Vajra has let the grapes ferment in stainless steel and left them to age in the same tanks for a few more months. Then they bottle it. If that sounds too simple, just know that in this wine the grapes being fermented are Nebbiolo (Vajra makes Barolo after all), Barbera, Dolcetto, Freisa, Albarosso, Chatus and Slarina. Haven’t heard of the last few? Neither has anyone else outside of folks who’ve been making wine in Piemonte for generations. That's where your complexity comes from.
Type, Body & Flavor
Pairings & Occasions
Moulin St Jean Reserve
The large and sometimes overlooked (but never under-consumed) Languedoc enjoys southern French weather, more Mediterranean than western European. Winemaker/owner Frédéric Bousquet has vineyards that alternate with the critically aromatic scrubland French vintners call “garrigue”. But while most GSM’s are topped off with Mourvèdre, Bousquet uses a lesser known grape called Marselan, perhaps typical in the area but hardly ever seen on its own.
Type, Body & Flavor
Pairings & Occasions
Philippe Viallet Savoie Blanc
The Viallet family have been working the vineyards of Savoie since 1966, when Marcel and Yvonne purchased their first estate, Domaine Clos Réservé, in Apremont. Their son Philippe studied in Burgundy and then came back to help in 1984, pushing them into biodynamically farming at high altitude in the Savoie. They’ve embraced the local grapes, including the Jacquère grape, which we love for its crazy lemony acidity.
Type, Body & Flavor
Pairings & Occasions
Cape Charles Chardonnay
When it comes to Carneros, it’s the proximity to San Pablo Bay that matters. Every time it heats up in central Napa or even in the Central Valley, the air rises and is replaced by the cold, foggy stuff flowing under and through the Golden Gate Bridge and all along San Pablo Bay. The sun burns it off each morning and grapes that require acidity for balance (like Chardonnay) thrive in it.
Type, Body & Flavor
Pairings & Occasions