Brightwood Pizza & Bottle Shop by ANXO

housemade hummus served with house pita

creamy whipped Bulgarian feta, with piquillo peppers and garlic, topped with hot honey, paprika flakes and mixed herbs served w/ house flatbread

seasoned cauliflower on romesco sauce, topped w/ pine nuts, mixed herbs, olive oil, and a squeeze of lemon *contains nuts*

six wings with choice of buffalo or BBQ, served with choice of ranch or blue cheese

artichoke hearts, spinach, garlic, cream cheese, mozz & parm, served with pita bread

Select sauce, cheese and toppings!

red sauce, parm, & mozz

red sauce, sliced mozz, parm & basil

red sauce, mozz, parm, & pepperoni

red sauce, mozz, parm, & extra mushrooms! includes oyster, trumpet, shiitake & baby bella mushrooms

moz, parm, herb goat cheese, topped w/ garlic oil & chives

*no cheese* extra red sauce, sliced garlic, finished with olive oil

White pizza base w/ shedded mozzarella, parmesan, house sausage, charred scallions & foraged Aronia berry syrup drizzle

mozz, parm, herb goat cheese, apple slices, hot honey (add prosciutto $4)

mozz, parm, brie, caramelized onions, cherry tomatoes, topped w/ fresh arugula & balsamic drizzle (add prosciutto $4)

mozz, parm, house pesto, cultivated mushroom mix, garlic confit, pickled red onions *contains nuts*

red sauce, mozz, parm, house Italian sausage, pickled jalapeno, & caramelized onion

red sauce, mozz, parm, ricotta, red onion, chorizo, and hot honey

Cashew Cream Sauce, Artichoke Hearts, Piquillo Peppers, House Mushroom Mix, Pickled Onions, Fresh Garlic, Cilantro, Lemon & olive Oil

Shredded Mozz, Parm, Ricotta, Red Onions, Fresh Garlic, Piquillo Peppers, Shrimp & Spicy Salsa Verde

romaine, radicchio, cherry tomatoes, croutons, chicken and parm with house caesar dressing in a panuozzo wrap, served with potato chips

classic turkey bacon club on panuozzo with provolone, mayo, mustard, red onions, tomato and crunchy romaine, served w/ potato chips

romaine, radicchio, croutons, house caesar dressing (add chicken $4 or anchovies $5)

Roasted Beets, Arugula, Toasted Walnuts, Fresh Goat Cheese, Cara Cara Orange Segments & Cranberry Vinaigrette

Classic large chocolate chip cookie with, sea salt & semi-sweet chocolate chips

graham cracker crust, chocolate gallette & marshmallow fluff

served w/ strawberry compote & whipped cream *may contain trace nuts* (allow 15 minutes for cook time)

These mussels are picked from Galician trays and are accentuated with a unique spicy sauce, which is made with natural ingredients.

Rich, unctious, Bonito tuna belly in olive oil.

Inspired by Spanish escabeche, our Spicy Mussels burst with tangy-sweet heat. The mussels are cultivated off the coasts of Spain and Portugal, where they improve water quality, create habitat for other marine life and leave a minimal carbon footprint. Plus, they’re an excellent source of vitamin B-12 and a good source of protein and iron.*

Discovered on Orange Mountain in New Jersey in the 1700's, the Harrison apple quickly rose to fame for its exquisite cider making abilities. After years of popularity, the variety was nearly wiped out during prohibition. Almost lost, but not forgotten it is our pleasure to showcase the triumphant return of proper East Coast cider. Alluring notes of tropical fruit encompassed by a bold, full body lend to a crisp and revitalizing finish. Cheers to our legacy being rediscovered, one variety at a time. - 8.4%

Ingrained in American history as the most prestigious of all cider southern cider fruit, the Hewes Crab once dominated the orchards of Virginia during the 18th and 19th century. Rooted in tradition, prized for complexity, and grown by our founding fathers, this high gravity single varietal boasts notes of honeysuckle, spice, and stone fruit. Spontaneously fermented on oak, rested on lees, and aged 1 year to perfection. Raise a glass as we celebrate the revival of an icon. - 9.5%

A blend of Dabinett, Golden Russet, Somerset Redstreak, Kingston Black, Black Twig, Stoke Red, Bulmer’s Norman & Tremlett’s Bitter. Notes of citrus, stone-fruit, and vanilla w/ a firm tannins and balanced acidity. "Nestled deep between the mountains, there lies fruit grown for generations. The varieties preserved are as timeless as those who brought them here. Spontaneously fermented in oak barrels, comes a blend for the ages, an ode to Appalachia. Hints of stone fruit, vanilla, and citrus create a complex cuvee not to be forgotten, just like those who came before us."

5% Discount Built-In • Four Cans of Three Different Ciders

10% Discount Built-In • Four Cans of Six Different Ciders

CLEAN & CRUSHABLE Blend of locally sourced heirloom apples sourced from farmers within 99 miles of ANXO - 5.7%

Apples: Ashmead’s Kernel, Harrison and Black Twig (all American) Time & Place: Virginia 2020 Harvest Heavy rains could have led to less mature fruit, but the sloped terrain of SCSO drains very well and we once again got very mature and intense flavors from the 2020 harvest of their cider fruits Orchards: Silver Creek & Seaman’s Orchards Wild Ferment in Wood Casks Aroma: Ripe sour fruits Flavor: Tart lychee and candied ginger Pairing: Charred ribeye, seared mackerel, pecan pie

BRIGHT & REFRESHING Flagship cider featuring GoldRush apples sourced directly from farmers within 150 miles of ANXO. - 6.9%

TART & JUICY Naturally-fermented PA-grown Northern Spy apples conditioned on macerated Cresthaven Peaches from Twin Springs Fruit Farm.

Northern Spy cider with Montmorency sour cherries from Peter's Orchards in Adams County, PA. Tart & juicy w/ a subtl nuttiness.

Cider made with GoldRush apples from Peters Orchards in Adams County PA conditioned on large quantities of rare Asian Gwang Yang persimmons grown by Preston's Orchard in Owings, Maryland and a small amount of PA quince for aromatics. -6.9%

Stayman Winesap apples from 78 Acres in Smithsburg MD and GoldRush apples from Peters Orchards in Adams County, PA fermented dry with wine yeast in stainless tanks. This 8.4% Imperial dry cider is robust and fruity with notes of red apple skins.

100% Northern Spy apples fermented dry in stainless with wine yeast and heavily dry-hopped with Lemondrop, Strata & Belma Hops. - 6.0%

Grapes: MD-grown Cab Franc Apples: Northern Spy ABV: 6.9% Slightly funky, very fruity wine/cider hybrid w/ low carbonation

Bright & Fruity 🍏 6.9% 🍏 Albemarle Pippin Apples (VA) 🍏 Naturally Fermented *$0.40 of each pack to benefit Casey Trees all year long!

Quintessential tannic English West Country natural cider fermented by Tom Oliver before blending at ANXO with Mid-Atlantic Northern Spy & Albemarle Pippin. - 6.9%

FLORAL w/ MINERALITY Vermont & Pennsylvania apples fermented by ANXO with native yeasts in stainless tanks.

Natural cider from the best producer in the Basque Country! Fresh & bright. + the bottle has a built-in pourer for long pour aeration ease.

A collaboration between Cellarman Sam & Tom Oliver Herefordshire, where Oliver's is based, is a region that knows good cheese, and it's a natural combination, one well known to cider makers dating back centuries - drinking their ciders with the local cheeses. This collaboration was born to celebrate and champion the British countryside, and pay respect to the quality makers it holds; all that can be created with milk & the apple!

A big, bold, viscous and juicy perry, full in the mouth and a hint of biscuit in the finish. Touch of rhubarb and pear on the nose and a full, rich melon and pear taste. Very full and fruity. 6.5%

bottle conditioned perrykin with hops Made from the second pressing of perry pears with the addition of water, this is our modern interpretation of an old historic drink - perrykin. We also like to think of it as upcycling pomace. We brought together a mixed orchard of perry pears – evocatively named varieties like Green Horse and Hendre Huffcap – together with whole cone Simcoe from our friends at Brook House Hops, and then bottle conditioned the blend. Super aromatic, a combo of white peach, passion fruit and pine, this one is zippy and sour, like a farmhouse gose beer infused with stone fruit and lemon zest and, with its bright sparkle, it’s a complete heatwave, thirst-slaying crusher. Serve very well chilled. Gluten free, vegan friendly and no added sulphites. 3.5% abv

Dry sparkling cider made of naturally fermented Bromley, Egremont Russet and a small amount of Dabinett & Medlars. Bright & Juicy! 6.7%

Kingston Black, with its natural balance of fruit, tannin, acid and sugars, is one of the few apples that can truly succeed as a single variety cider. To showcase the variety to its fullest the fruit was pressed into stainless steel tanks and fermented naturally, before further racking to steel for the 'elevage' of the cider, to transform it into something special. Prior to bottling the cider was fined with the addition of highly tannic perry, an ancient technique developed in the Mostviertal, Austria. Sweet blossom, apple pie and icing sugar aromas move onto quite concentrated flavours of honey, peach, dried apple, vanilla and fruit cake spice. All this is enlivened with fresh acidity and the softest of tannins to make it a juicy mouthful of joy! - 7.4%

Single varietal Butt Pear Perry. Light acidity with a floral nose of elderberry and a strong tannic grip. - 6.7%

A long-time staff favorite! Slightly sweet with balancing acidity. Like biting into a perfect pear.

the second vintage in the line of ciders pressed exclusively from heritage cider fruit from New York state. A combination of 12 different apples make up the blend, including Dabinette, Binet Rouge, Golden/St Edmund's/Roxbury Russets, Kingston Black, Harrison, Cox Pippin and more. Bracing acidity and a smooth astringent finish makes for a bright, refreshing cider. - 6.8%

This apple is perhaps America's most important heirloom, celebrated and grown from coast to coast. Its flavor and aroma remind us of key lime pie and passion fruit. It tastes like pineapple, marzipan, honeysuckle, and vacation. 100% Golden Russet apples from CiderView Orchards, WA - 7.9%

Discovered by John McIntosh at his farm in Canada in 1811, this apple has a distinctive aromatic and flavor profile that persists through fermentation. It is crisp, perfumed and radically creamy. It captures the essence of fall air against a backdrop of candy apple, vanilla, and cream soda, with refreshing acidity. 100% McIntosh apples grown at Ela Family Farms, CO. - 6.6%

The Winesap apple dates back to colonial America and is aptly named for its vinous flavor. It exudes floral and demure character including white flowers, vanilla bean, blood orange zest and meyer lemon. It is complex and elegant with a refreshing and long finish. 100% Winesap apples grown at Masonville Orchards, Fort Collins, Colorado. - 6.8%

We teamed up with our good friends at Benchtop Brewing out of Norfolk, VA to bring you A Real Beaut, a Czech-style Amber Lager as perfect as the Griswolds’ holiday lights (minus the fire hazard). Brewed with traditional Czech Saaz hops, double-decocted for a rich, malty depth, and lagered for six weeks in a horizontal tank, this 4.9% stunner shines with a gorgeous amber hue.⁠

Clean, smooth and crisp decocted pilsner. 5%

Our German-style Pilsner, brewed with 100% Maine grown Pilsner malt. Fermented with our house lager yeast and conditioned at near freezing temperatures in a traditional horizontal vessel for 5 weeks. Hopped with Hallertau Mittelfrüh, and Saaz hops. - 5.6%

5% Czech-style dark lager

Mozart played full-volume in the brewhouse as the Dovetail Vienna Lager was born. Copper in color, with a warm, malty character, it is brewed with 100% Vienna Malt and Styrian Golding Hops. -5%

Brewed with Calista hops and conditioned on American oak. Crispy, clean, crushable. - 5%

Crisp american lager with bready malt notes. - 5.2%

a kölsch-style lagerbier aged on fresh lemon zest and local elderflower.

Notch Session Pils salutes the session pale lagers of the Czech Republic: crisp, herbal, and hoppy. The Czech culture is a beer culture, and their beer of choice is this low gravity pale lager known as Světlé Výčepní. - 4%

Brightside is a 4.7% lager. Think of it as our counterpoint to Sunnyside Dweller. One cloudy, the other clear, light, and… Bright. One firmly bittered, the other softer and instantly beckoning. One rooted in the German tradition, the other embracing a pair of deeply American adjuncts: rice and corn. - n4.7%

Leadfoot is a new 5.3% New Zealand-style pilsner crafted in collaboration with our friends Altered Suds. You’ll often find us in their Warrenton taproom and them in ours, so it only made sense to finally brew something together. Plus, they’re just 30 miles away. What’s a little 15-minute drive? This lager carries a heavy load of two New Zealand varietals. NZ Cascade — endowed with an essence of lime, guava, and red grapefruit — entered the kettle several times during the boil. Later, after primary fermentation, we dry hopped Leadfoot with our stash of Freestyle Riwaka, a lot we hand selected for its robust stone fruit and cannabis attributes, in addition to the familiar fruit punchiness. Trust us, you can smell it a mile and half away.

Crispy Beer for Pizza has enough crust malt character to hold its own against an enhanced hop profile featuring herbaceous notes of thyme with just a hint of pine. Unfiltered and full flavored, our hopbacked pilsner’s finish will wipe your palate clean for your next bite of pie.

Crisp & refreshing dry-hopped Italian-style pils modeled after the Birrificio Italiano classic, Tipopils. - 5%

Vales is a bright Alsatian Pale Lager. Tantalizing zippy citrus and herbal meadow flower aromas leap from the glass on approach. A refined malty body offers structure for the hops to shine. - 5%

Double India Pale Ale brewed with Pilsner malt and a combo of Oats and Wheat. Dry hopped with Cashmere, Simcoe and Mosaic Cryo. We get waves of tropical fruits including mango, lychee and dragonfruit along with candied peach rings. - 8%

Peacharine & HBC 1019-hopped Hazy Pale Ale. 6%

2017 Can Can Awards Gold Medal Winner (Imperial India Pale Ale Category) Mosaic, Motueka & El Dorado-hopped Double India Pale Ale. 7.5% Untappd: 4.25!

Simcoe, Motueka & Simcoe Hyperboost-hopped Double IPA. 8%

IPA Kühl (German for cold) fermented with Kolsch yeast. - 6.2%

Double Dry Hopped version of our 7.0% IPA brewed with Citra, Centennial, and Simcoe.

West Coast IPA brewed with a balanced bitterness and a blend of our favorite IPA hops Brewed with 100% malted barley and hopped with Simcoe, Chinook, Nelson & Columbus Cryo. - 6.8%

A dank blend of big pineapple, peach and grapefruit for all the West Coast IPA lovers. - 6%

We're not sayin' you should put this on your steaks, but we are also not *NOT* sayin' that. Oats, Wheat and a blend of Citra, Strata, El Dorado, Cashmere and Citra Cryo make this DDH beauty our good weather go to! - 6.5%

Way safer and more delicious than your typical green amanita this Imperial IPA is hopped with Citra, Nelson Sauvin, Motueka and the quirkily named but delicious hop, Anchovy. Sweet lime watermelon soda, tangerine, lychee and some tropical sauvignon blanc like wine notes. - 8.5%

Imperial Oat Cream IPA with 2-row, wheat, and oats hopped with Citra, Galaxy, and Nelson. - 8.4% Untappd: 4.41!

Enjoy the scenery with Tonal Range: Citra, Simcoe, Centennial. First brewed back in 2021, this installment in our Tonal Range Northeast Double IPA series features colorful notes of citrus zest, grapefruit, and pine. - 8%

The long, cold nights of winter are a little brighter with Celebration Ale. Wonderfully robust and rich, Celebration Ale is dry-hopped for a lively, intense aroma. Brewed especially for the holidays, it is perfect for a festive gathering or for a quiet evening at home - 6.8%

Classic Belgian-style witbier. 5.5%

Easy to drink with a lingering, pleasant aftertaste. A rich, yolky-orange wheat beer, featuring the aroma of clove and fruit in perfect balance; refreshing with a hint of mandarin-orange-like acidity. - 4.8%

A saison brewed with new world hops: Loral, Citra, and Mosaic. 7.1%

Foeder Fermented Mixed Culture Saison. - 4.5%

Salted grisette brewed with American hops, wheat and fresh limes. - 4.5%

After aging our golden sour base in wine barrels for 12 months and infusing it with 100 pounds of fruit from St. Helena, South Carolina, this sour ale will taste like you're biting into a fresh kumquat. - 5.7%

Barrel-aged Farmhouse Pale Ale aged on Vidal Blanc grapes. - 7.5%

Magenta is a mixed-fermentation farmhouse ale refermented with Concord grape juice.

Momoko is a blended mixed-fermentation farmhouse ale with freshly pressed peaches.

A blend of stainless aged mixed fermentation and barrel aged farmhouse wheat beer aged on apricots and aged w/ Maine wildflower honey. - 5.3%

5% Brunch-style sour ale brewed with peaches and hopped with Citra

In this version of Sawā (sour in Japanese) we added plum, a fruit whose flavor ranges from sweet to tart, matching perfectly the style chosen for this beer. Its delicate flowers symbolize persistence in Japanese popular culture as they bloom in the winter, when the branches are still covered with snow. The plum tree is also believed to ward off evil spirits and bring good luck to homes. - 4.7%

For this Braam, we sourced hand-picked blackberries from Ferme Framboos in Huldenberg, Vlaams-Brabant, Belgium. We macerated these for three months in a 50/50 cut with lambikken from five different barrels and five different brews. Before bottling, we added lambikken from another barrel and two different brews. The majority of the lambikken that we used are 3 Fonteinen brewed, and one quarter of those are from our own Brabant farmers’ collective. The final fruit intensity is 384 grams of blackberries per litre of Braam.

For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen.

Blend of 1-, 2- 3- and 4-year old lambic - 4-year old component at least 25% of the belend -, all fermented and lagered in oak barrels and vessels. With Doesjel, the wild fermentation of the young lambic did not continue throughout the bottle conditioning as the yeast "dozed in" ("ingedoesjeld").

Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. - 6%

A true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle give this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. - 6%

Lambic with strawberry & cherry at a final fruit intensity of 750 grams per litre, according to a ratio of 60% organic strawberries from Ferme Raspberry and 40% cherries. The macerations took place in 3 different barrels. 100% 3 Fonteinen

Blend of one, two and three year aged spontaneously fermented saison - 6%

Traditional unfiltered blend of spontaneous fermented lambic aged in oak barrels. Maceration with fresh cherries for 6 months. - 6%

Lambic aged on Belgian-grown Muscaris grapes. 8.8%

Lambic aged on fresh Blackberries. - 7%

Still lambic served in a large 3L Bag-In-Box. Lasts for over a month after opening. - 6%

Still lambic w/ rose petals served in a large 3L Bag-In-Box format. - 6%

Spontaneously fermented golden ale conditioned on rhubarb. - 5.8%

Brewed in spring 2019, this pale wheat ale fermented spontaneously in neutral oak barrels before blending in the fall with freshly pressed NJ apple juice. This hybrid was then refermented in second-use charred oak spirit barrels,. After a six month refermentation, the barrels were blended together and conditioned with NJ wildflower honey for a final bottle refermentation to dryness. Bottled on June 15, 2020. - 4.9%

The beer that started it all. Caribbean Chocolate Cake is a dense, rich and luxurious stout – even more so since it’s had the smooth, hard-pouring Nitro treatment. Hand-roasted cacao nibs give hints of tamarind and soft lemon, along with a beautiful chocolate baseline. The malts provide coffee and roast notes in abundance, while the hop profile adds subtle orange and coconut flavours. Spinning on Cypress wood is the icing on the cake - offering lightly toasted vanilla wafers and delicate tannins, balancing the inherent sweetness of the beer. Pure canned indulgence.

A mead made with organic honey, blueberries, Madagascar and Komoros vanilla beans, lemon and a kiss of baking spices to evoke a pastry vibe. - 12.9%

Red Currants from Poland met wild pesticide free Blueberries from Canada and a blend of Blackberries from Serbia and Mexico. Fermented with some primo organic honey and aged on French Oak Untappd: 4.54!

“We did it. We put a peanut butter jelly sandwich in a bottle. Some would say that this is a crime against all that is decent in the world of craft beverages, but this Peanut Butter Jelly Crime has yet to receive judgement from you, a distinguished member of the jury. So carefully examine all of the evidence provided by the prosecution, and consider the alibi of the defense, as you decipher the multifaceted complexity of the case. As you enjoy PBJC, don’t forget the toast!” – 13%

Athletic Lite is a light brew, completely reimagined. It’s classically simple but expertly crafted with 25 calories, 5 carbs, and organic grains. We brewed it specifically for the sport of life and all the good times that come with it. - 0.5%

Refreshing, clean, balanced, light-bodied. Aromas subtle with floral and earthy notes. Brewed with premium organic malts from US & Germany along with combo of English and traditional American hops to the golden ale style. - Contains 0.4% Alcohol

Wit’s Peak is our homage to a traditional witbier featuring explosive cues of citrus and coriander. It’s light-bodied but energetic; refreshingly bright and curiously flavorful; and has a soft, smooth bitterness and beautiful orange-peel nose.

The ultimate session-able IPA. Brewed with a blend of Northwest hops with Citra and Mosaic at the forefront. Body of premium organic malts from US & Germany. Subtle yet complex malt profile. - Contains 0.4% Alcohol

A bright pils with a crisp refreshing flavor. Full of flavor and easy to drink. less than .5% alcohol

Brevet is not just a stark inscription upon the page, speaks not only of the ice-cold temperature of the beverage, and not only of length in mere feet, but a story of "going the distance." It is a whispered invitation, a gentle nudge to embark on an odyssey of the self, where the horizon stretches beyond the bend of the road. An extended — long — dance with the ticking clock, where every stride becomes a testament to our human capacity to endure, to transform fatigue into fuel, and to find joy in the sheer act of moving forward.

Vidal Blanc • Hauser Vineyards • Cashtown, PA Vidal Blanc grapes from our friends at Hauser Vineyards in Cashtown, PA macerated for 10 days before being pressed off the skins and fermented naturally in stainless. Unfiltered, unfined and minimal sulfites! Enjoy at cellar temperature. Notes of pear, grapefruit, apricot, lunch box fruit cup & limestone

It all begins with Montmorency Cherries shaken right from the trees, that are ever so gently blanketed by the shadows of the Appalachians. Spontanously fermented, raw, and robust, this carbonic macerated cherry wine boasts instense floral notes of hibiscus and lucious dark fruit. Enjoy fresh, as the delicious bounty brought forth is unfiltered, untouched by preservatives, and showcases complexity and bright fruit forward flavors of natural wine with maximum skin contact.

Chardonnay • Monterey County • California • Un-oaked chardonnay! Notes of pear, green apple, lemon curd and cream

Grüner Veltliner • Carnuntum • Austria lemon, pear, mineral

Melon du Bourgogne • Loire Valley • Muscadet Sevre-et-Maine • France • Notes of lemon, green apple, saline and chalk. Dry, light and high acid. Perfect with oysters

Chardonnay • Burgundy • France • Notes of melon, apricot and Marcona almond.

Riesling • Mosel • Germany Green Apple, Lemon & Stone

Sauvignon Blanc • Mendocino County • California • Tropical with notes of peach, green apple, tangerine & kiwi

33% Organic Verdelho 27% Organic Tocai Friulano 17% Organic Vermentino 13% Organic Albariño 10% Organic Sauvignon Blanc Mendocino County • California fresh, acid-leaning, mineral, saline/briny extremely drinkable

95% Merseguera / 5% Chardonnay • Valencia • Spain • Notes of pear, pineapple, saline and oyster shell

Azal, Alvarinho, Treijadura • Vinho Verde • Portugal Green Apple, Grapefruit, Mineral

Albariño • Rias Baixas • Spain Extremely refreshing, lime, apple, ocean & mineral. Classic Rias Baixas Albariño!

Hondarrabi Zuri • Arabako • Basque Country (Spain) Notes of lime, green apple & sea salt

Hondarrabi Zuri • Getaria • Basque Country Strawberry, Watermelon, Saline

Pinot Noir • Willamette Valley • Oregon Strawberry, lemon & stonefruit The grapes used in this wine were nearly ruined by smoke taint, but have no fear! Lemonade is an incredibly drinkable Rosé of Pinot Noir made by pressing off the skins as quickly as possible to avoid smoke taint. What was supposed to be a red wine became a crushable rosé!

Macabeo, Parallada, Syrah, Garnacha • Conca de Barbera • Catalunya (Spain)

Tempranillo, Garnacha • Rioja Alta • Spain Watermelon, Tangerine, Vanilla

Espadeiro • Vinho Verde • Portugal Fresh, juicy notes of strawberry, raspberry & redcurrant.

Tempranillo, Touriga Nacional, Souzao • Sierra Foothills • California Strawberry, Guava, Lemon

Scheurbe, Mueller Thurgau, Saint Laurent • Rheinhessen • Germany • Zesty w/ notes of citrus, watermelon & apricot

Trousseau • Jura • France Earthy, Strawberry, Cinnamon

Pinot Noir • California • Medium bodied central coast Pinot Noir with notes of raspberry, tart cherry, earth and spice. Great value!

Organic Cabernet Sauvignon • North Coast • California Notes of leather, tobacco, blackberry & dark fruits

Montepulcianoz • Abruzzo • Italy • Notes of Cherry, strawberry, dark chocolate & leather

Gamay • Beaujolais • France Notes of strawberry, raspebrry, black pepper, mineral and earth

Tempranillo • Castilla y Leon • Spain Cherry, Violet, Tobacco

Tempranillo, Garnacha, Graciano • Rioja Alta • Spain Earthy, Tobacco, Blackberry

Zinfandel, Grenache, Valdiguié, Carignan, Counoise • Mendocino County • California Black plum, cherry, cocoa powder, mouth-coating tannins

Sangiovese • Chianti • Italy Cherry, Leather, Dark Chocolate

Garnatxa, Cabernet Sauvignon • Penedès • Catalunya • notes of cherry, vanilla, leather and plum

Tempranillo, Mazuleo, Graciano • Rioja • Spain Leather, Tobacco, Cherry

Gamay • Beaujolais • France vibrant, light, cranberry, raspberry, earth

Pinot Noir • Beaujolais • France Pinot Noir from old vines in Ladoix Fruity notes of cherry & raspberry balanced by earthy forest floor.

Syrah • Columbia Gorge • Oregon • Notes of Licorice, Sumac, Clove and Dark Berries

Pinot Noir • Willamette Valley • Oregon Cherry, cranberry, potting soil, mushroom

80% País 20% Carignan • Maule Valley • Chile raspberry, wild strawberry, eucalyptus

Trebbiano • Abruzzo • Italy • Notes of tropical fruit, bright citrus and white flowers • Light skin contact

Malvasia, Trebbiano • Umbria • Italy Trebbiano and Malvasia from an old vineyards of (at least) 90 year old vines. Spontaneous fermentation with 3 months maceration. Aging in stainless steel and fiberglass tanks. No filtering or fining and minimal added sulfur as necessary.

Rhoditis • Macedonia • Greece Apricot, yeast & mineral

Pinot Blanc • Nelson • New Zealand Pinot Blanc juice co-fermented with Riesling skins in stainless steel, then aged in stainless steel for 10 months. Bottled without filtration, or fining Notes of apple, lemon & dried apricot.

This organic and partially skin-fermented Moschofilero is fermented and aged in terra cotta pots in the heart of Macedonia. This exotically aromatic wine is full of apricot, white flowers, and peach skin flavors. Perfect for skin-contact wine lovers looking for something unique!

Pinot Noir, Chardonnay and Pinot Meunier • Champagne • France cranberry, brioche, lemon cream

Pinot Noir, Chardonnay and Pinot Meunier • Champagne • France cranberry, raspberry danish, vanilla

Pinot Noir • Penedès • Spain (Catalunya) Strawberry, apple, brioche

Macabeo • Penedès • Spain (Catalunya) lightly sparkling white wine with notes of pear, grapefruit and stone.

Pinot Noir, Chardonnay and Pinot Meunier • Champagne • France

Hondarrabi Beltza • Getariako Txakolina • Basque Country (Spain) strawberry, pink grapefruit & green apple

Glera • Asolo • Italy Pear, grapefruit, honey

Macabeo, Xarel•lo, Parellada • Cava D.O • Spain Green apple, honey, lemon

Lambrusco • Modena • Italy Cranberry, Blackberry, Yogurt

Pinot Noir, Pinot Meunier, Chardonnay • Champagne • France • Fresh pear, rich & creamy, toasted brioche

Tempranillo, Teroldego, Malbec • Fizzy notes of grape juice, blackberry, like a light bodied, fruitier Lambrusco

Tempranillo, Zinfandel, Grenache • Contra Costa County • California We re-fermented grape pomace (piquette) from direct-pressed rosé and carbonic red wines for 3-7 days and blended with 30% finished wine (Tempranillo, Zinfandel, and Grenache). We infused the wine with heirloom Oaxacan hibiscus tea. The base wine was fermented with native yeast and bacteria and a light bottle re-fermentation was initiated with a Champagne yeast start

FEELS: Bold, Robust, Dry and Familiar TASTES OF: Violets, Black Tea, Berry Jam AFTERTASTE: Blackberry Compote Mercury in Retrograde, 2021 vintage 1.55 tons of Boysenberries (Clark Co. Washington), 0.96 tons Barbera grapes (King’s River, California) and 0.9 tons of Cabernet Sauvignon grapes (Russian River Valley, California) were crushed and blended together in stainless steel. A spontaneous fermentation was initiated immediately via carbonic maceration, and remained active for twenty days. Grapes and berries were pressed gently on day twenty-eight and the fermented juice was collected and aged in bulk on stainless until the tannins had softened and flavors had blended. 98 cases produced. - 11% This wine received no sulfur additions.

FEELS: Bright, Punchy, Dry TASTES OF: Jam, Wildflower Honey + Tart Candy AFTERTASTE: Macerated Blackberries in Freshly Squeezed Lemon Juice Sleep Talker, 2021 vintage 0.9 Tons of Marionberries (Marion Co. Oregon) and 1.1 tons of Albariño grapes (King’s River, California) were crushed and blended together in stainless steel. A spontaneous fermentation was initiated immediately via carbonic maceration, and remained active for 11 days. Grapes and berries were pressed gently on day 18 and the fermented juice was collected and aged in bulk on stainless until the flavors had softened and come together. 92 cases produced. - 9.5% This wine received no sulfur additions.

made from a blend of a neutral wine and alcohol macerated with a selection of traditional botanicals including wormwood, gentian and bitter orange. Fresh, floral aromas followed on the palate by a hint of sweetness and bitter flavor framework. The Vino Vermouth White is a sipping vermouth.

Red sweet vermouth made from a blend of a neutral wine and alcohol macerated with a selection of traditional botanicals including wormwood, gentian, and cherry. Flavors of licorice and wild herbs framed by bitter components and a markedly wild berry fruit.

Sweet vermouth deep and intriguing, from the dark winy color to the plummy, raisin-like frangrance. A fleeting sweetness, redolent of dried fruits and juicy prune notes, gives way to a dry, bitter finish, which saves it from becoming cloying.

On the palate, dried fig opens to spiced (cloves, nutmeg, pepper, cinnamon) and wood (roots & barks such as liquorice), rounded with vanilla and Alpine flowers. Mouth-warming, with long bittersweet finish, typical of Piedmont wormwood, and amber resin memories.

Cocchi Americano, for its nature, represents the link between wine and liquors being a wine plus a small quantity of alcohol bittered (“amaricato”) by the infusion of precious herbs and spices: white wine, sugar, herbs and spices infusion in alcohol and in particular gentian flowers and leaves, Artemisia, Cinchona, bitter orange peel, elderflower and others. To produce Cocchi Americano, white wine is aromatized with the extracts obtained through a cold infusion in alcohol, then refined for balancing the spices’ aromas and tastes.

Mommenpop Ruby Grapefruit is light, barely-bitter, and prickling with notes of fresh grapefruit rind and cherry blossom. You drink it feeling like the day is just endless. Refreshing on its own and doubly refreshing in a spritz, we love Ruby Grapefruit poolside, at the beach, or on a picnic blanket in the park. An approachable, easy-drinking aperitif.

Zesty, zippy and insanely refreshing, Makrut LIMEPOP is our limited edition summer release made with organic, California Makrut Limes. Makrut lime (and its leaves!) are traditionally known for their use in Southeast Asian cooking, offering delightfully intense aromatics to the cuisine. Here, we balance the remarkably fragrant Makrut with organic Bearss limes (the most common lime you'll see in the United States), fair-trade vanilla bean and a few select botanicals. The result? A tangy, bright beverage that makes for the perfect base of a spritz...for that added pop of unmistakable citrus zing. - 17%

Grapes: Palomino Solera Aging: 6 years Tasting Notes: Yeasty and doughy notes with hints of brine. The palate is dense and full, with bright fruit and a salty component. Serving Recommendation: El Maestro Sierra Fino should be served cold (45°F). Fino is best when served fresh so check the lot number on the back label to ensure freshness.

Grapes: Palomino Solera Aging: 12 years Tasting Notes: Very explosive aromas of salts and almonds. The palate offers similar flavors in a very elegant framework. Serving Recommendation: El Maestro Sierra Amontillado should be served at European room temperature (65°F).