Rustic

Bresaola Carpaccio

parmigiano reggiano, wild arugula, fried capers

Fritto Misto

shrimp, seasonal vegetable medley, aïoli

Burrata Caprese

early girl tomato, burrata di bufala, basil pesto, & toasted pinenuts

Moules Frites

Mussels, fried shoestring potatoes, white wine, garlic, shallot, & aïoli

Spanish Octopus

piquillo pepper, cannelini beans, herb salad, & salsa verde

Steak Tartare

Sirloin, black truffe paste, caper, & pickled pepper, mustard and crackers

Peach Toast

Wood-oven roasted peaches, multigrain sourdough, burrata, basil, Sherry vinegar

Fried Olives

Anchovy stuffed spanish olive

Soup Of The Day

Red lentil soup with butter, Marash pepper, za'atar

Beet Salad

Baby spinach, roasted beet, candied walnut, gorgonzola dolce, sherry vinaigrette

Little Gems

baby gem lettuce, green goddess dressing, avocado, radish, & crouton

Chicories

radicchio, frisée, grilled nectarine, toasted hazelnuts, & balsamic vinaigrette

Linguini & Clams

Manila Clams, roasted red pepper, charred corn

Orecchiette

mild italian sausage, broccoli rabe, spicy chili flakes

Pappardelle Oxtail

6 hour nebbiolo braised oxtail, fiore sardo cheese

Butternut Squash Risotto

mascarpone, parmigiano reggiano, fried sage

Ravioli

Handmade ricotta lemon-filled pasta, pesto genovese, roasted cherry tomato, & parmesan

Campanelle Bolognese

%100 braised Beef ragù, horseradish cream

Wild Mushroom Pizza

fontina valle d'aosta, fresh thyme, gremolata, tartuflanghe white truffle oil from alba

Italian Sausage Pizza

San marzano tomato sauce, scamorza

Margherita Pizza

San marzano tomato sauce, fresh mozzarella, basil

Mortadella Pizza

Mozzarella base pizza topped with mortadella, burrata, pistachio, and arugula

Fried Chicken

2 boneless chicken thighs, Brussels Sprouts, grape, ranch aioli

Lamb Shank

Braised lamb shank with potato purée, rainbow chard, white wine jus, and gremolata

Spiced Ribeye

12 oz. spiced ribeye, grilled broccolini, roasted potato, herbed compound butter

Tagine Vegetables

Chickpea, local vegetables, fregola, Moroccan spices, and dill yogurt

Whole Branzino

whole mediterranean seabass, wild arugula & fennel salad

Broccolini

Lemon, Marash pepper

Fregola

Sardinian pasta, corn, calabrian pepper

Shoestring Fries

the Rustic sauce

Brussels Sprouts

grape, saba

Chocolate Budino

Dark chocolate pudding, creme chantilly, candied hazelnut

Panna Cotta

Strawberries

Lemon Blueberry Cheesecake

lemon cheesecake, blueberry, brown sugar crumb

Chicken Fingers & Fries

Kid's Pasta Butter&cheese

Kid's Pasta Tomato Sauce

Kid's Cheese Pizza

Kid's Pepperoni Pizza

Birra Friuli Amber Ale

Henhouse Stoked Hazy Pale

Founders Breakfast Stout

Fort Point Super Natural Cider

Trumer Pilsner

Fort Point Yuzu Ksa

A Siciliana Blood Orange

Best Day Non-alc Kolsch Beer

Fiuggi Sparkling Water

Lurisia Chinotto

Maison Bonnard Bugey Montagnieu

GRAPE: %95 Chardonnay, %5 AltesseTASTING: Very unique one! Nutty boy with bitter almond and lemon peel notes, I love that combo. . It’s not necessarily a fruity sparkling, but stone fruit and sweet citrus are present. Well balanced. Slightly briochy with fine bubbles. Great replacement for champagne.MORE:Maison Bonnard produces a range of exceptional still and sparkling wines from the Bugey, a wild alpine region nestled between Lyon and the Alps. Their 16 hectares of organic vineyards are concentrated in the hamlet of Crept, with an inspiring view over the surrounding landscape. The heart of the domaine is a single 11-hectare vineyard that wraps around the hillside, where the local varieties Mondeuse, Altesse, Chardonnay, and Jacquère are planted at an incredibly steep 40 to 70% slope. This vineyard is supplemented with a few smaller vineyards of Chardonnay cultivated lower in the village or on the surrounding hillsides.

Accadia Marche Bianco Frizzante

GRAPE: A blend of native white and red varieties from old vines – Montepulciano, Trebbiano Toscano, Verdicchio, Sangiovese, and Malvasia Lunga.TASTING: Fresh, high minerality, light and crisp. Slightly floral. High minerality is the real point of this wine. Chalky and salty in a nice way. Unfiltered and slightly cloudy. Would be great with oysters, anchovies, and raw fish. Accadia is a small producer located on the left bank of the river Esino in Le Marche. Winemaker Angelo Accadia makes rich, fragrant, and sturdy wines full of personality. First fermentation in steel at controlled temperature; bottled with residual sugar. Second natural fermentation in the bottle.

Champ Divin Cremant Rose

GRAPE: Pinot NoirTASTING: Red currants, raspberry, and red cherry on the nose. Fresh and bright on the palate with juicy/taut red berry fruit, refreshing acidity, and creamy mousse, drying on the finish with a hint of saline.Champ Divin translates to “divine field”. Fabrice and Valerie Closset-Gaziaux both have educational backgrounds in agronomy and earth sciences. After having spent extensive time working to develop sustainable farming practices in Africa and then helping growers in the Loire develop organic and naturally balanced vineyards for 8 years, they decided (in 2008) to procure vineyards in South-Revermont, in the “premier plateau” of Jura.

Cos Spumante Metodo Classico

GRAPE: FrapattoTASTING: Such a unique sparkling addition on the list! Absolutely love this one. Made with a thin skin red grape, fermented in aphora, and refermented with fresh must without any sugar or yeast. The result is like a waxy, elegant, aged vintage champagne, the color is like rose’ish’ bit more copper. MORE: Giusto Occhipinti of COS is a benchmark producer in the Vittoria appellation of Sicily, and certainly one of the most important and influential producers in all of Sicily if not Italy as a whole. The winery was founded in 1980 by three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano. The initials of their last names form the winery’s name.

Tarlant Champagne 375 Ml

GRAPE: Chardonnay/Pinot Noir/Pinot Meunier equal partsTASTING: The nose shows light buttercream with some minerality. The palate has good acid with moderate citrus and tropical fruits.These 12th generation vignerons buck the trends of the Marne, where Pinot Meunier dominates. Instead, the Tarlants have planted half of their 13 hectares to Pinot Noir, and just under a third to Chardonnay.Tarlant père, Jean-Mary, made waves in Champagne in the ‘70s by producing some of the region’s first Brut Nature wines, with no added dosage; the aim here is to allow the purity of the fruit to beam through the glass, without any manipulations.

Cristophe Mignon Champagne

GRAPE: Pinot MeunierTASTING: Beautiful, expressive nose of red fruits and faint floral aromas. Rich on the palate with balanced acidity, taut minerality, and a super dry finish. ZERO dosageMeunier specialist Christophe Mignon comes from a long line of farmers in the hamlet of Le-Mesnil-le-Huttier. Mignon’s unique approach to viticulture, referred to by us as the Mignon Method, combines natural practices including biodynamics, phytotherapy, homeopathy and geobiology

Veuve Fourny Champagne

GRAPE: ChardonnayTASTING: It is extra brut which means it is drier than brut with a laser focus. Citrus zest, mint, peach, apple, and subtle white flower. This is grower champagne which means the winemaker also grows the grapes.Their old Chardonnay vines suck up the chalky essence of the premier cru slopes of Vertus, and their winemaking is all about preserving the magic of their terroir without artifice. They refuse to inoculate, add no sulfur throughout the vinification process, work with very low dosages, and bottle their creations unfined and unfiltered—rare feats in the world of wine, and virtually unheard of in Champagne.

Marc Hebrart Champagne

GRAPE: 65% Pinot Noir, 35% ChardonnayTASTING: Very well balanced. Little brioche, little zesty, little floral. Well-made, elegant champagne with a chalky, minerally finishJean-Paul Hébrart took over Marc Hébrart from his father in 1997. His father had been producing estate bottled wines since 1964 and joined the Club Trésors in 1985 Jean-Paul has slowly developed the estate in the last 20 years to one of the very finest grower estates in the Marne. The Hébrart wines are truly of both place and person, the kind, welcoming and generous qualities that Jean-Paul Hébrart exudes can be seen in all of his Champagnes.

Paul Clouet Blanc De Noirs

GRAPE: Pinot NoirTASTING: The soft bubbles, the almond and brioche nose, the stone fruit flavors. Fresh, elegant, and very well balanced. Showing the age very nicely as well.The Paul Clouet domaine owns six hectares spread across the region in villages like Chouilly, Cramant, Cuis, Bergères-les- Vertus, Fossy and of course Bouzy. There are only about 50,000 bottles a year that are produced by Paul Clouet and each bottle has an identity all its own. These are special wines that are hard to find. The Champagnes are ample and robust in the way wines from Bouzy are, yet they also feature a finesse and polished structure that makes them distinctly their own

Benoit Marguet Shaman Rose

GRAPE: %67 Pinot, %33 ChardonnayTASTING: It is medium-bodied with strawberry, cherry, apple, apricot, and lots of minerals. Super elegant. On the leaner side with toasty notes.Champagne Marguet is located in the village of ambonnay, which holds a wonderful 8 ha of grand crus. benoit marguet is the man behind champagne marguet, a generation of young winemakers who have revolutionized burgundy and champagne over the past decade; making their champagne with extreme biodynamic methods and giving priority to well-being.be ground to the top

Bonnamy Cremant De Loire

GRAPE: Chenin Blanc 65% / Chardonnay 20% / Cabernet Franc 15%TASTING: Quartzy and bright nose, redolent with fresh apple skin and crushed sweetart aromas. Golden apricot, honeycomb, and waxiness. Zippy and energetic on the palate with a long chalky citrus finish, the maritime proximity and limestone soils really shine through in the very pure, minerally wine.

I Suoli Piripicchio Rosé Sparkling

GRAPE: 100% Nerello MascaleseTASTING: Delicious! Cloudy, unfined and unfiltered. Not funky. MORE: This rosé sparkling wine is made entirely of Nerello Mascalese, from vines that are between 40 and 100 years old, grown at between 650 and 750 meters (roughly 2,100 and 2,500 feet) in elevation. The soils are volcanic, as they are everywhere on Etna, formed from lava flows of different periods that have weathered with time. The wine is made by a very unusual winemaking method called the ‘Metodo Scacchi,’ which starts with the production of a rosé still wine: fruit is picked in early October; the grapes are pressed, with a few hours of maceration in the press to pick up a little pink color, then allowed to start fermenting using their own yeasts. Once the base wine is made, it ages in tank and used barriques until the following fall, when it is blended with a little unfermented juice from the new harvest.

Giacamo Fenocchio Rose Nebbiolo

GRAPE: %100 NebbioloTASTING: It is a very dark, grippy, winter rose from Piemonte. Very typical. Red fruit, dried herbs and leaves such as bay, hazelnuts, and a slight astringent finish. Viola.He is great winemaker. Organic and biodynamic practices.Some words by Claudio Fenocchio : For over five generations – explains Claudio Fenocchio, owner and winemaker with his brothers – our company has been producing, processing vinification and aging great wines from grapes from their own vineyards in the heart of the area of Barolo. My great-great grandfather John, the progenitor of my family, used to say: “Everybody makes wine in the same way, simply because that’s how it should be done; it is up to us to change a method, a culture. Finding new formulas can be interesting, but the more you experience new and different things, the more our wine will be unique.”

Antonella Lombardo Rose Calabria

GRAPE: %100 Nerello Mascalese TASTING: This Nerello Mascalese rosé is made by the direct press method, not as a by-product of red winemaking, so the harvest timing is for rosé. Fermented using indigenous yeasts and a ‘pied de cuve’, then aged in stainless steel and bottled in the spring following the vintage. Nerello Mascalese makes excellent pink wine. Very pale topaz pink in color, typical of the variety (rosés from Etna look just like this) ; mouthwatering aroma of red fruits, watermelon; same fruit flavors on the palate, bone dry, very long and distinctive. It would make a great dry aperitif but particularly good with food, with any number of fish dishes, roast pork, roast chickenAntonella left Calabria at the age of 18 and went to Milan to study the law, and then to practice. She eventually started taking sommelier courses, and became completely hooked on wine, which can happen to anyone; then, unlike the rest of us

Fallen Grape Wine Co. Grenache Blanc/riesling Orange

GRAPE: %75 Grenache Blanc, %20 Riesling, %5 SemillonTASTING: Natty one. It is very well balanced. Not funky, not very grippy, good texture, a bit of waxy. The fruit it fleshy and present. Lots of tropical fruit, stone fruit, dried apricot, honeycomb and citrus peel.MORE: From the website: At Fallen Grape we work with generational farmers and winemakers to bring excellent, low-intervention wine straight from the central coast of California. From our organically farmed grapes all the way down to local bottling and packaging, we do as much of the work by hand as we can to ensure sustainability and preservation of the wine’s natural beauty.

Salvetta Nosiola Orange

GRAPE: NosiolaTASTING: 7 days of skin-maceration. Beautiful wine. Slightly floral. Stone fruit, nutmeg, cacao, ripe citrus. It is not overly grippy. Very pleasant texture for the 7 days skin contact. Slightly almondy bitter finish.MORE: The six-century old Salvetta estate is the first and oldest cellar to bottle a varietal Nosiola. Today Salvetta Nosiola is widely regarded as one of two definitive examples of this transcendent grape. If you pick up a copy of the current Slow Wine Guide, you'll see both Salvetta and Foradori named as the region's two top white wine producers (with Salvetta Nosialo winning the coveted "Top Wine/Vino Alto" award for the last 4 consecutive years).

Damijan Kapljca Orange

GRAPE: Friulano/Malvasia/ChardonnayTASTING: 60-90 days on the skin in large oak barrels. This is one of my favorite orange wine of all time. It is intense, complex, grippy ( decant it ), long finish. Very dark color because of the long skin contact. Caramel, tropical fruit, hay, spices, herbs. A lot going on. It is a versatile wine that you can even pair with steak. Please ask if they had the wine before when they order, it’s grippy and unique.Damijan Podversic started out in the family business as a negociant. But when he found a small abandoned plot in the Collio Goriziano, he ignored the common attitude that it was too difficult to work and eagerly bought it. He cleared the land, rebuilt terraces, and set to replanting it: not only does he now cultivate top-quality grapes, but his once skeptical neighbors eye his steep mountaintop vineyard with great envy.

Vignetti Massa Timorasso Orange

GRAPE: TimorassoTASTING: 2-3 days skin contact. Not very grippy. Such a classic timorasso. Giving me a bit of aged Burgundy vibes. It’s toasted nutty, cheese rindy. Perfect notes of apricot and honey. MORE: Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours showing around, pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro of Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi.

Buondonno Trebbiano Orange

GRAPE: Trebbiano and MalvasiaTASTING: 3-4 weeks on the skin. Grippy but pleasant. Lots of dried fruit, cooked fruit characteristic, slightly tropical on the nose. Complex orange wineMORE: Gabriele and Valeria Buondonno purchased the property (originally established by Michelangelo's family in the 1400s) in the late 1980s, and were one of the first certified organic domaines in Chianti Classico. Approximately 1/3 of their land is dedicated to grapes (Sangiovese, Canaiolo, Malvasia, plus a few French odds and ends), and the rest to olives, nuts, grains, year-round flowers (for their daughter Marta's world class apiary), and mixed agriculture for the family kitchen and B&B.

Guiseppe Calabrese Orange

GRAPE: Guarnaccia ( Coda di Volpe )TASTING: 6 days skin contact. Soft texture with the aromas ranging from delicate stone fruit to exotic spice, sometimes with a mineral or salty flavour.” That describe what I am tasting, together with a an exercise in controlled oxidation that will be a stunner for fans of the Jura ouillé genre who are looking for more than roasted nuts. The lower acidity is more fresh than roaring, and it makes it particularly well suited for sipping by itself.MORE: Giuseppe Calabrese tends four hectares of mostly bush-trained old vines, in the Pollino Mountains of northern Calabria, in the ancient town of Saracena. He works without peer in this remote area; to say he’s plowing the rough road is understatement.

Cos Pithos Orange

GRAPE: GrecanicoTASTING: Skin contact 10-15 days takes place in amphorae. Aged and aditional 7 months on the skins in amphorae for a total of 240 days. A bit different than other orange wines we have. Aphora effect is there, more Georgian wine vibes. A super fresh, almost minty nose leads into a full but tense, deeply layered wine showing nice mineral definition and taught acidity. The long skin contact and amphora movement of the lees provide an additional level of complexity. Fresh fruit and slightly floral nose hits. Unique one!MORE: Pithos is Amphora in Greek. Giusto Occhipinti of COS is a benchmark producer in the Vittoria appellation of Sicily, and certainly one of the most important and influential producers in all of Sicily if not Italy as a whole. The winery was founded in 1980 by three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano. The initials of their last names form the winery’s name.

Arnot-roberts Rose

GRAPE: Touriga Nacional, with other Portuguese grapesTASTING: This reminds me more of Etna rose, less fruity and more on the herbaceous side. Minerally, elegant rose. Red fruit, thyme, and tarragon for sure. The fruit from all of these vineyard sites is hand-harvested, then lightly crushed by foot to release some color prior to pressing. Arnot-Roberts Wines is a joint project of schoolhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. Since founding their winery in 2001, the duo has been one of the most progressive and revolutionary producers on the California landscape. Together with a small group of fellow trailblazers, they have led the way to help re-define the paradigm of what California wine can be and taste like

Ray-jane Bandol Rose

GRAPE: Mouvedre blendTASTING: Classic Provence rose. Very similar to Domaine Tempier rose as far as quality, but thankfully cheaper. Pale, light, peaches, strawberries. Taste like a summer by MediterraneanFor many years, this wine has been called "the best rose' in the world" by top critics, magazines and sommeliers. It is famous, rare, and special.

Matthiasson Chardonnay

GRAPE: ChardonnayTASTING: Yellow apple, yellow peaches, muskmelon, and honey greet the nose and persist through to the palate. Medium acidity is balanced by pleasant fleshiness and minerality. Only 12.5 alcohol. No battonage, French oak. This is more Burgundy style. Lighter Chardonnay, acid and fruit driven.The vines were originally planted in 1989 by Beringer. Winemaker Steve Matthiasson prioritizes sustainable winemaking with an emphasis on expression and purity of fruit. California Chardonnay has a bad rap for being over indulgent in oak but Matthiasson returns California Chardonnay to glory with this beautiful wine. The vineyard is located ideally for chardonnay, with cool winds you can taste its crisp acidity.

Dehlinger Chardonnay

GRAPE: ChardonnayTASTING: This is a richer style Chardonnay, Oaky, higher alcohol, buttery, very classic. With that said, it’s not as heavy as Rombauer. Still have a good acid so you want to drink more. Great choice for CA Chard lovers. Unfiltered.MORE:Dehlinger Winery is an independent, family-owned and operated winery recognized for consistency and quality. The focus is entirely on estate grown grapes from our dry farmed vineyard in the Russian River Valley, which has a four-decade-long history of producing exceptional wines.Carmen and Eva Dehlinger, two of founder Tom and Carole’s daughters, oversee all day-to-day operations.

Bow&arrow 'fool's Gold'

GRAPE: Equal parts Chardonnay and Sauvignon BlancTASTING: This is one of my absolute favorite wines. Cheverny style white/blend. It Tastes so almondy, dried fruit, toasty, waxy, ripping acid but has texture. It’s like a rich Chenin married to Heredia Rioja Blanco.MORE: Over the last decade, Bow & Arrow has become a darling of the Willamatte Valley. While many of his peers focus on Burgundy grapes (the Willamette has practically become synonymous with Pinot Noir), winemaker Scott Frank makes wines with the grapes of, and in the style of, the Loire Valley. The results are unique, but there's something else too: they feel just right.

Erste & Neue Südtirol Pinot Bianco

GRAPE: %100 Pinot BiancoTASTING: Well made, aromatic and dry Italian white. One of those when you smell it is like jasmine, white flowers, citrus blossoms. Almost feel like it is going to taste sweet, then it hits you with a good punch. Crisp, Slightly limey tart, not ripe stone fruit. Good starter wine for any seafood.Erste+Neue' means 'First+New’. The name represents the merger of the first (‘erste') co-op cellar in Caldaro, which was founded in 1900, and the newest ('neue') co-op cellar after the Alto Adige became a part of Italy in 1919, which was founded in 1925. The two co-ops united under one label in 1986. In 2016 Erste+Neue incorporated a third co-op, Cantina Kaltern, but decided to continue operating under the name Erste+Neue.

Manni Nössing Kerner

GRAPE: %100 KernerTASTING: Speaking of an elegant white wine. Here you go. Perfectly aromatic, white flowers and citrus blossoms. On the nose you feel like the wine is going to be sweet, but on the palate, bone dry, strim minerality, with notes of citrus and tones of stone fruit. Wonderful food wine with seafood pasta.MORE: The Kerner grape is an aromatic white grape variety. It was bred in 1929 by August Herold by crossing Trollinger (a red variety also known as Schiava grossa or Vernatsch) and Riesling.[1][2] Herold was working at a plant breeding station in Lauffen in the Württemberg region of Germany. This station belonged to a state breeding institute headquartered in Weinsberg. It received varietal protection and was released for general cultivation in 1969. Alto Adige—or Südtirol, as it is also known—does not seem Italian. The street names are primarily German, you are more likely to come across sausage and sauerkraut on a menu than tomatoes and basil.

Corte Mainente Bianco Veronese

Very elegant wine! aromatic nose of white flowers, citrus, and hints of fresh herbs. Lively palate of zesty lemon, green apple, white melon, orange zest and delicate mineral undertones intertwine harmoniously. A mid-palate of vibrant acidity and a touch of almond/nutty complexity adds depth to the wine. The finish is crisp and invigorating. amazing balance. no typical soave!

Ciro Picariello Fiano

I Favati Greco Di Tufo

GRAPE: % Greco di TufoTASTING: One of my favorite Italian white. Super well-balanced. Slightly floral nose, good minerality, salty finish. Lots of blossoms and stone fruit, nectarine, peach, apricot. Nicely textured, not super crisp or super silty. All around wonderful wine perfect for raw fish.MORE: The I Favati winery has been recognized as one of the outstanding Italian producers of fine wines and grappa. Passion, and a culture of good wine, are a tradition that has been carried on by this great family since the early decades of the last century. Located in Irpinia, famous for its beauty, its rich volcanic soil, and its wine, the company is expertly managed by winemaker Rosanna Petrozziello, her husband Giancarlo Favati, her brother-in-law Piersabino Favati, and daughter Carla Giusy Favati.

Piras Vermentino Di Gallura

GRAPE: %100 VermentinoTASTING: It is a pure expression of Cantina Gallura’s Vermentino. It is obtained from a selection of Vermentino grapes and soft pressing, with a very short refinement in steel to enhance the original aromas of the vine. Slightly floral, chalky, salty, dry white with notes of green apple, quince, pear, and tropical fruit.MORE: Cantina Gallura is located in the town of Tempio Pausania on the foothills of Mount Limbara. Here, beneath dazzling white granite mountains shaped by the North wind, grow blood-red cork-oaks and the native vines of Sardegna. The cooperative was founded in 1956 and over 100 growers contribute their grapes. The soil, a mix of sand and rock, is poor, and the vines have to struggle to survive this hostile environment. The limited grape yield offer wines with unique and prized qualities.

Clos Des Grives Côtes Du Jura Chardonnay 'musicienne'

GRAPE: ChardonnayTASTING: There are some wines when I am tasting I enjoy so much that I don’t take tasting notes. This is one of them, I just wrote “ Very tasty, so good!” Nutty, cheese-rindy, and slightly oxidative. Blend of 5 barrels, 1 under flor. Enough said!MORE: Les Clos des Grives is the very first certified organic estate in the Cotes du Jura (1968!) and is one of the great, truly time tested domaines in the region. Though the farm's wines enjoy broad acclaim across Europe, they have never been available in the US. This wine is perfectly aged and ready to leap from the bottle!

Domaine De La Renardière Les Terasses Savagnin

GRAPE: SavagninTASTING: Topped up version of Savagnin, medium-bodied-textured, classy. Lemon, pear, yellow fruit, more pear, nuts. Perfectly oxidized.MORE: Ouillé wines show the Savagnin grape variety in its purest form. The single vineyard Les Terraces Savagnin comes from grey/blue marl terroir and is made in a non-oxidative style. The wine is aged for 12 months in barrel with no racking and beautifully expresses this delicious, indigenous variety.Jean-Michel Petit grew up in Pupillin, where his parents and grandparents farmed the vines, selling their grapes to the local cooperative.

Domaine Herve Azo Petit Chablis

GRAPE: ChardonnayTASTING: Pretty yellow, no oak. Very crisp, limestone, fresh Chardonnay. Textbook oyster or raw fish wine. Not a fuller-bodied textured one. Apple, pear, lemon still there. MORE: Petit Chablis is a much maligned appellation because much of it is located outside of the traditional grape growing region of Chablis. In fact, many of these vineyards are located in areas where, historically, grains were the primary crop. However, within the area around Chablis, there are many fine vineyards bearing this appellation. They are located on the crowns of the hills whose slopes bear the Chablis and Chablis Premier Cru status. The soil of these vineyards has a lower clay content which generally makes for wines that are not as round and fat.

Domaine Des Malandes Chablis

GRAPE: ChardonnayTASTING: Another “such a good deal”. Quite opposite of the petit chablis above. The nose has more “oak” vibes but is not toasty, more vanilla and spices. Fresh, approachable, tasty. Famous vineyard “Fourchaume” fruit. True value wine. Not too light or rich, will please Chard lovers.MORE: There’s nothing not to love about Amandine Marchive and her mother Lyne. This multi-generation, female owned and operated domaine is one of the oldest and grandest continuously producing properties in Chablis.

Domaine De Montille Clos De Chateau

GRAPE: ChardonnayTASTING: 100% Chardonnay from the walled vineyard right in front of the Château inside the village of Puligny-Montrachet, this over-achieving Bourgogne Blanc is stellar year in and year out. It definitely shows the floral and mineral notes in the nose that make the village famous. Good length and buttery, citrus fruit make this a great wine at any price, but this “little” wine from an estate with an embarrassing array of riches can stand up to the best of them.MORE: Domaine de Montille is not only one of the greatest domaines in Burgundy, but one of the greatest domaines in France. With a family heritage that can be traced back to the 17th century and a winemaking heritage rooted in Burgundy since 1750, the de Montilles have become synonymous with their hometown of Volnay.

Bodegas Albamar Albarino

GRAPE: AlbarinoTASTING: When you see a low-interventaion/natural wine, it doesn’t necessarily mean that it will a funky wine. This is a good example of it. Very clean, pure, classic, simple Albarino. Very classic. More textured tha most of other Albarino’s though, 5 months on the lees. Slightly floral on the nose, not like muscat floral but more like Alpine white floral. White flowers and citrus blossoms. It has got the notes of ripe citrus, nectarine, even white cherries, stoney and chalky. Minerally, food friendly wine.MORE: The name Albamar combines the name of the winemaking family—Alba—with ‘mar’: the sea that has such an important influence on the climate and soil of the vineyards they farm.

Riesling Selbach 'incline'

GRAPE: RieslingTASTING: Classic DRY riesling. Crisp, edgy acidity, light, citrusy, bone dry white from Mosel. Petroleum comes thru just right amount. Very good value wine made by a great producer. This is their entry level, ‘horsepower’ wine.MORE: A selection from the nearly vertical slopes of blue and red Devonian slate found around the towns of Piesport, Zeltingen, Graach and Wehlen. This Stelvin-enclosed winewas fermented entirely in stainless steel at cool temperatures. Fresh, lively, fruit-forward and yet gently dry, the Incline is a lovely example of what these hallowed hillscan provide in the right hands!

Selbach-oster Schlossberg Riesling

GRAPE: RieslingTASTING: Slightly sweet, spatlese.. The Selbach family has been making wine in the Mosel for 400 hundred years, making them one of the oldest winemaking houses in the region. But the wines are not old-fashioned; in fact, they exemplify everything I love about modern day Mosel wines: racy minerality, finesse and beautifully balanced acidity. Only 8% alc. Light, green apple, petroleum. Slightly sweet.Today, Johannes Selbach and his wife Barbara, with the help of son Sebastian, manage their vineyards and winery with passion and respect for the estate’s long held traditions.

Dönnhoff Tonschiefer Riesling

GRAPE: RieslingTASTING: DRY, TROCKEN. For a wine of this rather humble category, this is extremely mineral. In fact, if you are in doubt what that word means, then here’s the explanation. But there’s also wonderful white-peach fruit that provides a wonderful contrast to the wet-stone character and lemony acidity. Long, pristine finish.The Dönnhoff Family is proud to call Oberhausen an der Nahe home. Running from Niederhausen to Schloßböckelheim, the majestic landscapes of the Nahe Valley have held sway ove for more than 250 years.

Clos Roquete Chateauneuf Du Pape Blanc

GRAPE: %35 Clairette, %35 Rousanne, $30 Grenache BlancTASTING: The richest white we have. It drinks like a big, powerful meursault, but not Chardonnay. %10 new oak comes thru. Lots of texture, silky and velvety wine Round, delicious. 14 years old vines. Higher on the alcohol, good acid. Apple, pear, little stone fruit, and wood! MORE: I was lucky enough to taste this wine with the one and only Daniel Brunier of Vieux Télégraphe, this is made by him, under the wing of Vieux Télégraphe, but called Clos Roquete Familie Brunier. If you know you know. Some info from the website: One cannot think of Châteauneuf-du-Pape, the most celebrated cru of the southern Rhône, without thinking of Domaine du Vieux Télégraphe. The Brunier family is legendary in its own right, having been rooted to the enigmatic plateau known as La Crau for over one hundred years. The wines of Vieux Télégraphe evoke the concept of terroir in its purest form.

Storrs Chardonnay 'christie Vineyard'

GRAPE: %ChardonnayTASTING: Mora classic California Chardonnay. New oak presence is both on the nose and the palate. Textured without being overwhelming. Well-made and balanced wine. Classic Meyer lemon, apple, and pear notes. MORE: Stephen Storrs and Pamela Bianchini-Storrs began Storrs Winery with the harvest of 1988. Both trained as winemakers at UC Davis, they had worked and consulted for a number of wineries prior to starting their own, including Domaine Chandon, Felton Empire Vineyards, and Almaden. True farmers they also grow vegetables.

Martha Stoumen Vermentino

GRAPE: %90 Vermentino, %10 Sauvignon BlancTASTING: It is natural but not funky. Taste like a Ligurian Vermentino but more textured. Aged on fine lees, unfiltered and unified. Very unique minerality, almost briny and slightly bitter in a nice way. Very dry, medium bodied. Perfect food wine

Domaine Gramenon Grenache

GRAPE: %100 GrenacheTASTING: ABSOLUTELY DELICIOUS. It is perfectly natty, so it brings this wine to another level. Pure juice, light tannins, soft texture. Bright fruit, and acidity is there to make your mouth salivate more. Lighter color unusual for grenache. This is an elegant Cotes du Rhone.The seemingly reserved façade of Michèle Aubéry-Laurent melts away quickly when she speaks about her wines. As a former nurse (who often favored natural remedies), she has come to treat her vines with the same care, conviction, and passion as she had for her former patients. Domaine Gramenon is the authentic embodiment of the philosophies that the Laurents espouse. They do not merely champion organic farming, but they incorporate the concept of sustainability into their daily lives by growing their own food and raising their own animals

Donkey&goat Mourvedre

GRAPE: MourvedreTASTING: Perfect hot weather wine, pure juice, NOT FUNKY. It will remind you a nice chilled Mediterranean reds you would drink in Provence. Slightly peppery, good smooth texture, no tannins.MORE: Donkey&Goat is another local winemaker. They are located in Berkeley right next to the Broc Cellars. They are one of the first natural wine makers in California. Great people, great wines. Most of the time unfiltered and unfined.

Stagiaire Wine ‘cheeky Bisous’

GRAPE: %80 Merlot, %20 Sauvignon BlancTASTING: Brent the winemaker and owner of the Staigaire is a new up and coming natural wine star in CA. His wines are popular and very delicious. This one is perfect chilled. Pure juice, red fruit, fun structure. Not funky and a good representation of Natural wine. MORE: His note: Adding this wine onto the release late. I just drank a bottle yesterday and it was stunning. I had been thinking it might need more time post-bottling to come together, but it refocused in record time. Merlot farmed by my bestie David on Sonoma Mountain. Fruit that was worked with by Nic and Tony Coturri for years. Short maceration and free run early. Sauvignon from Lolonis planted in the 40s in Redwood Valley. Healthy botrytis and opulent fruit.Its about 80/20 Merlot/SB. The Savvy adds a bit of fruit and flesh and rounds out nicely was a powerful, if not a bit austere, very light red. Chillable lazerbeam jolly rancher red. Yall are gonna love this.

Storrs Merlot

GRAPE: MerlotTASTING: I am normally not much of a Merlot drinker but this is very pleasant. It is aged in French oak long time so it is there. soft, supple wine with rich mouthfilling flavors of black cherry, plum, a hint of granite. and a long graceful finish of soft vanilla.MORE: Stephen Storrs and Pamela Bianchini-Storrs began Storrs Winery with the harvest of 1988. Both trained as winemakers at UC Davis, they had worked and consulted for a number of wineries prior to starting their own, including Domaine Chandon, Felton Empire Vineyards, and Almaden. True farmers they also grow vegetables.

Scribe Pinot Noir

GRAPE: Pinot NoirTASTING: I think it is one of the very best Pinot made in California! Textbook. Red fruit, cherries, velvety texture with bright acidity. Slightly peppery and smoky notes like good Burguny. Perfect pinot.Not much to say on this. It's simply great

Ryme Cellars Cabernet Sauvignon

GRAPE: Cabernet SauvignonTASTING: This Cabernet is bright and full of energy. It is aromatically driven and puts on full display the beautiful minerality that this variety shows without the sheen of excessive ripeness or new oak. juicy red currant and exotic earthy spices of curry leaf, and the bright acidity in the mouth unfolds into a lovely broad texture. Words from the owners Ryan and Megan : As with all good stories, this is really about a love affair. This unique winemaking collaboration is the result of our combined love for each other and the world of wines. We met in Australia working as seasonal cellar hands at Torbreck Winery. We quickly fell in love and have since been married. Between the two of us, we have worked at wineries such as Pax Wine Cellars, Peay Vineyards, Sine Qua Non, and Marcassin.

Ridge Cabernet Sauvignon

GRAPE: %94 Cabernet %6 MerlotTASTING: What a classic! One of my other favorite winemakers in Cal. This is bigger, bolder, more structured, classic, and fantastic Cab. Leather, tar, cherry, baking spices, mint, red fruit, tannins, long finish. IYKYK!MORE: For more than six decades, Ridge Vineyards has been recognized by top critics and our peers for their consistent quality and steadfast approach to winemaking. The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco’s Italian community, bought 180 acres near the top of Monte Bello Ridge. By 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. Lytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century’s experience with this vineyard had convinced us that it was an exceptional piece of ground.

Weingut Niklas Schiava

GRAPE: Schiava ( Vernasch )TASTING: Pale red in color. Aromas of red fruit, violet, pepper, and dried flowers. The palate shows enticing flavors of wild strawberry, savory herbs, and orange peel. The finish is lingering with a charming mineral back bone.Weingut Niklas is a family owned and operated wine estate located just outside the small village of St. Nikolaus, in the Alto Adige region of Northeastern Italy, high up on the west side of a majestic valley that leads north through the Dolomites. Established in 1969, Weingut Niklas boasts three generations of passionate winemaking, and is currently managed by Dieter Sölva—a graduate of the famous enology school at San Michele, as was his father before him—and his wife Johanna, who took the reins in 1992. Although most of the wine made in Alto Adige is white, Schiava, also known as Vernatsch locally and Trollinger in Germany, is the top red grape in the region. It is a thin-skinned grape that has been farmed in the Alto Adige

Barbera Del Monferrato

GRAPE: BarberaTASTING: Such a great ‘value’ Barbera! Great acidity, structure is very well-balanced. Bursting, fresh red fruit, clean, medium-bodied pizza wine with low tannins! Well, maybe pasta with tomato base sauce as well. Love this everyday wine. It is also 1 liter, so extra glass is there.MORE: Ercole Barbera del Monferrato is a red natural wine made from 100% Barbera grapes grown within the Barbera del Monferrato DOC appellation area of Piedmont. Importer's notes: "Many folks know the Barbera grape for its bright acidity, and this wine is no exception to the rule. Far less known is the fact that Monferrato’s most prestigious zones are dedicated to Barbera plantings. (The very opposite holds true in the Langhe, where Nebbiolo reigns supreme.) Typically planted to southern exposure, these vineyards yield wines of great depth and balance."

Cantina Del Pino Barbera

GRAPE: BarberaTASTING: PIZZA WINE. Classic barbera. Red fruit, medium bodied, high acid, low tannins. Tomato sauce is calling!MORE: The Vacca family has been living and working the vines at Cantina del Pino, one of the oldest estates in Barbaresco, since the 1920s when Giuseppe Vacca, bought the property from his friend, the legendary agronomist and director of the Royal Enological School in Alba, Domizio Cavazza.On the day his son Luigi was born, Cavazza had planted a pine tree in the backyard of his property to mark the highest point of the Ovello Hill. To pay homage to the special friendship between Giuseppe and Domizio, the property which locally had been known as Cascina Casotto, was re-named after the pine tree and is now the Cantina del Pino.

Vajra Langhe Nebbiolo

GRAPE: NebbioloTASTING: It is more structured nebbiolo (%14 alc), while carrying the elegance and perfumy tones of nebbiolo. Good structure, medium tannins, red fruit. If you love Barolo but want to spend less money, this a great choice.MORE: One of the most popular Barolo producers in Piemonte. The estate of GD Vajra is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto, and Barbera at heights of 350-400 meters, which result in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte. In essence, they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.

Durin Rossese

GRAPE: RosseseTASTING: It’s a lighter red. Similar to Schiava as far as pepper, floral notes, and red fruit. But more minerally and I would say less acid. MORE: Durin is a winery seated in Ortovero (SV) established in 1978 by Antonio Basso, which embodies the third generation of wine growers in his family. The growing of the first vines can be traced back to the Twenties and, to the present day, they range up to 18 hectares of steep terraced vineyards in the Arroscia Valley

Plantamura Primitivo ' Parco Largo'

GRAPE: Primitivo (Zinfandel)TASTING: I am normally not much of a Zinfandel drinkier but this is super delicious. Fairly dark red-black; aroma of black plums, earth, baking spices, maybe a hint of coffee bean. On the palate, very flavorful and full-bodied, with abundant fruit, modest tannins, and good freshness despite the overall impression of ripeness.MORE: From the distributor : Primitivo, a densely flavored, blackberryish red grape variety, is grown in several parts of Apulia, the ‘heel’ of Italy. The same variety is known in California as Zinfandel; it seems to have originated in Croatia, migrated to the south of Italy, then over to California. Young vines, 100% Primitivo planted between 2016 and 2019 on the high plain of the Murgia in limestone-rich soil, organically cultivated, low yield. Winemaking: wine pressed off shortly after fermentation is complete, so a short 7-10 day maceration; result is aged in stainless steel for about six months, no oak used.

Mortellito ‘cala Nìuru’ Rosso

GRAPE: Frappato/Nero d’AvolaTASTING: PURE JUICE! Another lovely chillable red from Sicily. Natural, but not funky. Red fruit, good salinity, no tannins. Truly delicious.MORE: Mortellito [MORT-el-li-to] is in Val di Noto*, in the corner of Sicily that lies at the same latitudes as North Africa’s arid desert climate. Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almond trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’

Les Athlètes Du Vin Pineau D’aunis

GRAPE: Pineau d’Aunis TASTING: The wine pours a light ruby red exhibiting aromas of bright, ripe red berry fruit mixed with earth and spice. The silky palate is light- to medium-bodied with flavors of raspberry and strawberry highlighted with a touch of pepperMORE: Les Athlètes du Vin is a négociant project founded by a group of French winemakers called Vini Be Good. Together, they aim to produce great value, terroir-driven wines typical of the Loire Valley.The wines are made by various members of Vini Be Good using either their own grapes or fruit purchased from friends and neighbors in the Loire. The label for Les Athletes du Vin are drawings by French artist, illustrator, and cartoonist Michel Tolmer who has been the unofficial lead artist of the French natural wine movement since the 1990s.

Les Clos Des Grives Côtes Du Jura Trousseau

GRAPE: TrousseauI love this one. Pure Jura red. Slightly cloudy, not as fleshy as Poulsard above. Bit more earthy. It doesn’t have tannins but can hold up well with the grilled pork or poultry. Red fruit, chalky red, good acid, light to medium bodied.Les Clos des Grives is the very first certified organic estate in the Cotes du Jura (1968!) and is one of the great, truly time tested domaines in the region. Though the farm's wines enjoy broad acclaim across Europe, they have never been available in the US. This wine is perfectly aged and ready to leap from the bottle!

Régis Bouvier Marsannay Rouge

GRAPE: Pinot NoirTASTING: This is a bit more darker style, fuller bodied Burgundy. It is more fruit forward but also carries the peppery and earth notes of Burgundy. Can hold up with wild game, very versatile.Régis Bouvier in Marsannay achieves a rare hat trick in Burgundy, the mastering of all three colors–red, white and rosé, through reasonable yields and high quality terroirs. Bouvier makes the best Burgundian rosé that we have ever tasted, his whites are delicious, with their own particular character completely unlike other Chardonnays from Burgundy, and his reds are his crowning achievement, managing to be wild and exciting while refined and elegant at the same time.

Château Belles-graves Lalande-de-pomerol

GRAPE: 88% Merlot, 12% Cabernet FrancTASTING: Not a super full-bodied Bordeaux. More settled but structured. Herbaceous, earthy, not a fruit bomb, with that said still has lively fruit and nicely balanced. Adding 10 years on it, brings the wine to a complexity. Good one, but don’t recommend to Cabernet heavy Bordeaux lovers.Lalande-de-Pomerol has much in common with its more distinguished neighbor, Pomerol. With the area's mosaic of different soils and subtle changes in slope and aspect, there is more variation within either appellation than between the two. This plethora of micro-terroirs is what gives each chateau's wine a unique signature. Belles-Graves is the epitome of a "classic" Bordeaux estate—that is, the Chateau produces wines of subtlety, depth, complexity, and age-ability that consistently reflect the terroir from which they are born

Mas Des Brousses, Languedoc-roussillon

GRAPE: 50% Merlot/ 40% Mouvedre/ 10% GrenacheTASTING: Delicious red. Simply table wine, fruity, juicy, easy to drink. Medium bodied, no tannins. Fresh fruit, no baked or over ripe tones.MORE: Outside the charming medieval village of Puéchabon, the vineyards of Mas des Brousses are perched on the slopes above the Hérault River Valley where they meet the Cévennes Mountains in the newly created appellation within the Coteaux du Languedoc AOC, Terrasses du Larzac. Géraldine Combes’ family has worked this land since 1525. For the last 15 years, she has worked nine hectares with her husband, Xavier Peyraud—grandson of the iconic Domaine’s Tempier’s Lucien and Lulu Peyraud. Together, they grow Grenache, Syrah, Merlot, and Cabernet Sauvignon, caring for every part of the production process from vine to bottle

Vincent Paris Cornas

GRAPE: SyrahTASTING: Starting with what could be considered the entry level cuvée, the 2020 Cornas Granit 30 comes from further down the slope, from vines closer to the village. That's obviously not a bad thing, since this plump, full-bodied, beautifully textured Cornas has remarkable purity and elegance as well as richness. Blackberries, blueberries, subtle smoke, graphite, and violets all emerge from the glass, and it has a seamless, incredibly elegant textureVincent Paris is a native of Cornas. He inherited most of his vines (some of which are 100 years old) from his grandfather and also rents vines from his uncle, the legendary Cornas vigneron Robert Michel. The biodynamically farmed vines, which are located in various parcels along the southeast facing Cornas slope, total approximately 17 hectares.

Silice Tinto Ribeira Sacra

Bodegas Sentencia Garnacha

'the Rustic' Sangiovese

GRAPE: %85 Sangiovese Piccolo, %15 PrimitivoTASTING: This is a fantastic food-friendly wine that bursts with red fruit and a gentle tannin to match hearty Italian fare. Freshness and balance are the two words coming to our mind while describing this wine. High acid, fresh fruit, some herbacious notes. Absolute banger pasta wine.MORE: THE STORY: This is a special collaboration between Broc Cellars and The Rustic. Having been friends with the amazing Chris and Bridget of Broc cellars since early in his Chez Panisse days, it was clear who Zoti wanted to craft The Rustic’s first house label. We are so proud to represent @foxhillvineyards and the traditions of Tuscany to bring such a fantastic, certified organic Sangiovese into our doors.The Sangiovese Piccolo and Primitivo arrived in the cellar on the same day and fermented together mostly whole cluster with a little destemmed Sangiovese and Primitivo.

Boniperti Nebbiolo

GRAPE: %100 NebbioloTASTING: Very pleasant Nebbiolo. True classic. Earth, mushroomy, olivey. More non-fruit notes are present along with some classic dark cherries and dried plum. Tannins are there but not very aggressive. A quotation from Gilberto Boniperti's website: ' 'When you don't know what to do, go out in the vineyards, there's always something to do there!' I would never have imagined that phrase, repeated so many times by my grandfather, would become one of his great teachings, and a cardinal rule of my philosophy of work and of life: dedication to my vineyards, many hours of manual labor, attention to the details of vinification and finally patiently waiting for the necessary maturation of my wines.'