GiGi's

egg, pork floss, scallion-ginger, kewpie, unagi sauce, sriracha, furikake

Bodega Garzón is a pioneer of sustainable winemaking in Uruguay, renowned for its coastal-influenced vineyards and commitment to expressing the purity of its terroir. Situated near the Atlantic Ocean, the estate benefits from cool breezes that enhance freshness and aromatic complexity in its wines. 100% Pinot Noir. Sustainable farming, gentle pressing, fermented in stainless steel to preserve purity and aromatics. Delicate red berries, watermelon, and white peach. Lively acidity, elegant minerality, and a refreshing, dry finish.

Lechuza is a boutique producer in Valderas, Spain, focused on crafting expressive wines from native grape varieties. This Garnacha cuvée comes from older, low-yielding bush vines planted in rocky, limestone-rich soils, producing a wine with vibrant fruit and balanced structure. 100% Garnacha, dry-farmed with minimal intervention. Fermented in stainless steel to preserve bright fruit notes, followed by brief aging to enhance texture and depth. Bright aromas of ripe red berries, crushed raspberries, and a hint of wild herbs. The palate is fresh and lively, with juicy cherry, red plum, and subtle spice. Soft tannins and a clean finish make it an easy-drinking wine.

Benoît Lahaye is a distinguished Champagne producer based in the Grand Cru village of Bouzy in the Montagne de Reims. Since taking over his family's estate in 1993, he has been a pioneer in organic and biodynamic viticulture, achieving organic certification in 2007 and biodynamic certification in 2010. Lahaye makes small quantities of Champagne from his family vines, which he plows with a horse. 100% Pinot Noir biodynamically farmed, fermented in oak barrels. 5g dosage, extra-brut. Bottled without filtration. Notes of ripe red fruits and white flowers. On the palate it is rich, fresh and structured with a saline vitality. It has a long, elegant and delicate finish.

A truly elite cuvee hailing from the storied caves of Champagne Bollinger in the renowned village of Aÿ. Bollinger is one of the few remaining independent Champagne houses. Family-managed since 1889, Bollinger continues to produce some of the most highly acclaimed and widely celebrated Champagnes in the world. 71% pinot noir and 29% chardonnay. Aged 3 years and six months on the lees with cork. 3 grams dosage. Lively, complex, and medium to full-bodied. Aromas of raw pie crust, almonds, dried apples, apricots, and pineapple, with hints of grilled fruits. Tangy, and energetic, with high acidity and creamy tannins. Flavors are rich, lightly oxidized, with ginger, spices, salinity, and a touch of bitterness on the finish.

Champagne De Sousa is a family-run domaine in the Grand Cru village of Avize, known for its biodynamic practices and elegant, terroir-driven wines. The vineyards are plowed with a horse to help prevent the soils from becoming compact and to promote healthy insect life underground. 100% Chardonnay harvested by hand. Fermented using indigenous yeasts with full malolactic fermentation in steel vats and aged for over 24 months. Elegant and precise. Aromas of lemon zest, white flowers, and crushed chalk. The palate offers crisp green apple, pear, and a hint of almond, underscored by vibrant acidity and a saline minerality. Long, clean finish with a touch of brioche.

Eric Rodez, an 8th-generation vintner, started his career working for the legendary Krug and has been making wines under his own label for nearly 4 decades. In 1989, after studying vineyard-centric winemaking in Alsace, he transitioned his vineyards away from synthetic and chemical treatments, toward a more organic approach. 40% Pinot Noir macerated, 30% Pinot Noir direct press, and 30% Chardonnay. Farming is organic and biodynamic. Half the blend is made with reserve wines. Light salmon pink, delicate copper reflections, very finely sparkling mousse. Nuances of raspberries and pickled red cherries, delicate quince, some biscuit in the background. Medium body, white apple, taut and tight, fine acid structure, almost bone dry on the finish.

Family owned and managed by the award-winning Florence Duchene and her husband Vincent. Florence herself, half Filipino and half French, was born into a family deeply rooted in the Champagne region, since 1874. 50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay. Hand-harvested. Fermentation in stainless steel with full malolactic fermentation. Aged on lees for 36 months. Aromas of apple, toasted nut, and truffle. Flavors of fresh apple, citrus, and toasted almond, with a crisp acidity and elegant finish. Refined effervescence with a delicate mousse texture.

Established just after World War II, Hervieux-Dumez is one of the most historic Champagne houses. Founded by Henri Hervieux, these wines benefit from clay-limestone soils found throughout their estate vineyards across four Crus within the Montagne de Reims. Hervieux-Dumez champagnes are tasted and appreciated in France and around the world for their elegance, authenticity, and great finesse. Since 2020, the vineyards’ biodiversity has been supported by bees. 50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier Sustainably farmed without chemical interventions. Fermented in stainless steel, matured on lees for 3 years, bottled without dosage in 17th century cellars. Light gold with clarity and fine, delicate bubbles. Aromas of toasted almond and ripe notes of apple and pear. A supple mouthfeel with balanced notes of lemon curd, bold orchard fruit, vanilla bean and citrus rind. Juicy at first with zesty minerality, balanced acidity, and a long, clean finish.

Established just after World War II, Hervieux-Dumez is one of the most historic Champagne houses. Founded by Henri Hervieux, these wines benefit from clay-limestone soils found throughout their estate vineyards across four Crus within the Montagne de Reims. Hervieux-Dumez champagnes are tasted and appreciated in France and around the world for their elegance, authenticity, and great finesse. Since 2020, the vineyards’ biodiversity has been supported by bees 50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier. Fermented in stainless steel, full malolactic fermentation and extended aging on lees. Bottled with minimal dosage. A pale gold appearance, exudes both smoked and mineral fragrances, aromas of dried fruits (roasted nuts and hazelnuts) with a subtle hint of gingerbread. Delicate texture, balanced acidity, long-lingering finish.

Champagne Pierre Gerbais is a fourth generation domaine in the Aube. The winery and all the vineyards are located in Celles sur Ource, at the confluence of four valleys carved by the rivers Seine, Arce, Laigne and Ource. The domaine went organic in the 1990s. Pinot Noir (55%, including 10% Coteaux Champenois), Chardonnay (22.5%), Pinot Blanc (22.5%) Limited yields, soils are worked mechanically, no chemical inputs. Hand harvested and sorted. Vinified and aged without added SO2. Primary fermentation and malolactic fermentation in tank. Secondary fermentation with cultured organic yeast strains in bottle, then aged for 30 months. Aromas of red berries, pear and freshly baked bread. Medium to full-bodied, with flavors of of pink grapefruit sorbet, nectarine and a hint of whole grain toast

Founded in 1954, the vineyards of Sanchez-Le-Guedard are located in Cumières in the historic Grande Vallée de la Marne. They practice responsible viticulture with manual plowing and riddling the cellars, upholding the ancestral techniques of the Champagne tradition. 100% Meunier from Cumières' premier cru vineyards. Long aging on lees emphasizes depth and complexity. Vinified in stainless steel for purity and precision. Zero dosage highlights vibrant acidity and mineral-driven freshness. Bright and precise with aromas of baked apple, quince, and toasted hazelnut. On the palate, lively acidity balances ripe pear, citrus zest, and a subtle brioche note. Mineral-driven with a long, saline finish. Elegant and layered.

Jean-Pierre Vazart runs the most prominent vineyard in Chouilly, known as the cradle of Chardonnay, whose champagnes are well-known to reflect the round and fragrant character of the Chouilly terroir. They remain independent and maintain sustainable, organic growing practices on 11 hectares of Grand Cru vineyards with an average age of 45 years. 100% Chardonnay, made from a meticulous selection of grapes from the best plots of the Chouilly vineyard, and aged for 6 years in the cellar. Aromas of white peach, lemon zest, and brioche. On the palate, crisp green apple, chalky minerality, and subtle almond notes are balanced by fine bubbles and a long, elegant finish.

Jean-Pierre Vazart runs the most prominent vineyard in Chouilly, known as the cradle of Chardonnay, whose champagnes are well-known to reflect the round and fragrant character of the Chouilly terroir. They remain independent and maintain sustainable, organic growing practices on 11 hectares of Grand Cru vineyards with an average age of 45 years. 100% Chardonnay. Fermented in temp-controlled stainless steel vats with full malolactic fermentation and minimal dosage. A complex Blanc de Blancs with notes of lemon, sourdough, almond, gingerbread, and a hint of pineapple. Smooth and creamy on the palate with bright energy and a long, dry finish.

Voirin-Jumel’s history dates back 5 generations, to the second world war. The domaine is located in the famous Grand Cru village of Cramant and maintains a natural approach in the vineyards. 50% Chardonnay and 50% Pinot Noir. Vinified separately and each tank goes through malolactic fermentation. All the champagnes are given very low dosages, and are aged for 3-4 years minimum. Aromas of yellow and dried fruits, and flavors of apple, citrus, hazelnuts and almonds. Well structured, mineral, elegant, and lively.

Crafted in the cool alpine foothills of the Jura, this sparkling wine is made in the traditional method, offering Champagne-level elegance at a friendlier price. Byards focuses on finesse and freshness in every bottle. A blend of Chardonnay and Pinot Noir, grown on limestone and marl soils. Aged on lees for added complexity. Bright and creamy with crisp green apple, lemon curd, and toasted brioche. Fine bubbles, balanced acidity, and a long, clean finish. Ideal as an aperitif or with creamy cheeses and light appetizers.

Jané Ventura is a historic winery in Catalonia, established in 1914 and now run by the fourth generation of the family. Situated in the Penedès region, the winery is deeply committed to preserving the area's winemaking heritage, focusing on indigenous grape varieties. The "Reserva de la Música" line celebrates their passion for both winemaking and music, as the family has long supported cultural and artistic endeavors. Made using the traditional method from a blend of Xarel·lo, Macabeu, and Parellada. The wine undergoes secondary fermentation in the bottle and is aged on lees for over 24 months, with no dosage added, highlighting its purity and crisp character. Pale gold with fine, persistent bubbles. Aromas of green apple, citrus zest, and almond blossom, complemented by subtle brioche and wet stone. The palate is dry and vibrant, with flavors of lemon curd, white peach, and a touch of saline minerality, finishing crisp and refreshing.

Emilio is Mattia Montanari’s first project beyond his family’s successful, eponymous winery. Vines were planted approximately 10-15 years ago in soil of clay and sand. All of their wines are certified organic, as well as biodynamically farmed. This wine is made specifically from the lower-yielding Grasparossa grape, which is believed to produce the highest quality wines under the Lambrusco umbrella. Clean and polished expression of Lambrusco with black cherry character and subtle notes of earth, plumb, cigar and nutmeg.

Small, organic winery on Mt. Etna focused on traditional methods. This pét-nat captures the energy of the volcano, showcasing Etna’s unique high-altitude terroir. Blend of Nerello Mascalese and Nero d'Avola. Organically farmed old, ungrafted vines on volcanic soil. Made via méthode ancestrale with spontaneous fermentation, unfiltered. Aromas of wild strawberries, blood orange, white flowers, and crushed rocks. Flavors of bright red berries, citrus zest, and volcanic minerality with a dry, lightly frothy finish.

The award-winning signature wine from the highly acclaimed Gusbourne Estate, based in Kent with additional vineyards in West Sussex. Established in 2004, it combines a heritage dating back to 1410 with modern winemaking expertise. Under winemaker Charlie Holland, Gusbourne emphasizes minimal intervention and extended aging to craft wines of elegance, complexity, and a true sense of place. 100% Chardonnay, hand-harvested, whole bunch pressed, and naturally settled for 12-24 hours. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Aged with lees for a minimum of 39 months. Golden and vibrant, with fine, persistent bubbles. Aromas of citrus—lemon, pink grapefruit, and orange zest—are joined by green apple and white flowers. The palate offers honeyed citrus, ripe stone fruits, pear, and subtle spice notes of ginger and cardamom, complemented by pastry and toasted hazelnuts.

Sugrue Pierre is the personal project of renowned English winemaker Dermot Sugrue, a pioneer in the UK’s sparkling wine industry. Established in 2006, the winery focuses on crafting exceptional small-batch wines that reflect the unique terroir of Sussex. Dermot’s philosophy emphasizes meticulous vineyard care and low-intervention winemaking. Pierre has gained a reputation for pushing the boundaries of English sparkling wine, earning critical acclaim and a devoted following. ‘The Trouble With Dreams’ is considered a benchmark for English sparkling wines. 60% Chardonnay and 40% Pinot Noir. Vinification is done half in Burgundian barrels, half in stainless steel tanks with partial malolactic fermentation and is aged for 3.5 years on lees. Aromas of red berry, orchard fruit, and a touch of brioche. The palate is rich yet precise, with fine bubbles, crisp acidity, and a long, mineral-driven finish.

Natural wine made from pluots from Chinchiolo Family Farms in San Joaquin County, California. Full carbonic maceration, no added yeast.

Sarolta Bárdos began her career studying at the University of Horticulture in Budapest. She took advantage of the recently fallen Iron Curtain and spent time studying in France, Italy and Spain before working at several wineries upon her return to Hungary. Preferring closer attention to detail and the total knowledge inherent in small-scale winemaking, she planted her own vineyards in 1999. 100% Furmint. Hand harvested, fermented spontaneously with native yeasts in Hungarian Zemplén Oak barrels, and aged on the less for a minimum of 8 months until bottling. Aromas of pear, mint, honey and subtle notes of vanilla from the barrel aging. On the palate, it is rich, complex, with a very long finish.

Armand took over some of the most coveted sites in Burgundy in 2011, which had been in his family since the 1800s. The estate's plots are located next to the most prestigious vines of the Côte de Beaune, in the villages of Saint-Aubin, Meursault and Pommard. Adopting regenerative agriculture and permaculture, the winery makes every possible effort to reduce the environmental impact of their farming and viticulture. The winemaking style aims to be the least interventionist possible. 100% Chardonnay, biodynamically grown on clayey-silty soil on marl. Marl is known as the parent rock on which Chardonnay expresses itself best. Fresh, mineral, with light citrus flavors. Lightly oaky, medium bodied, ripe peach, stone fruit, yellow apple, brioche toast.

Though labeled as "Vin de France," this wine comes from organically and biodynamically farmed parcels just outside the strict appellation boundaries in Burgundy, near the Côte de Beaune. Armand Heitz has been producing elegant, terroir-driven wines since taking over his family’s historic vineyards in 2011. 100% Chardonnay, grown on clay-limestone soils with a focus on minimal intervention in both vineyard and cellar. Fresh and lively with bright acidity. Notes of lemon zest, white peach, green apple, and a hint of almond and leesy texture. Subtle oak adds depth without overwhelming the fruit. Medium-bodied and clean, perfect with seafood or light poultry dishes.

Armand took over some of the most coveted sites in Burgundy in 2011, which had been in his family since the 1800s. The estate's plots are located next to the most prestigious vines of the Côte de Beaune, in the villages of Saint-Aubin, Meursault and Pommard. Adopting regenerative agriculture and permaculture, the winery makes every possible effort to reduce the environmental impact of their farming and viticulture. The winemaking style aims to be the least interventionist possible. 100% Chardonnay. Whole-cluster fermentation. Unfiltered. Aromatic notes of citrus fruits such as lemon and grapefruit, along with hints of white flowers, green apple. Flavors of citrus and green apple are prominent, complemented by a stony minerality and hints of vanilla and toast.

Romain and Damien Bouchard founded their estate in 2016 and have quickly gained popularity for their energetic, yet refined wines which are farmed organically in the “heart” of the Chablis region on some of its best, chalkiest and purest soils. 100% Chardonnay harvested entirely by hand. Fermentation happens on indigenous yeasts, in either temperature-controlled tanks or French oak barrels. Wines in general spend some 18 months on fine lees; and are neither fined nor cold stabilized. Aromas of lemon zest and lemon blossom, crushed oyster shells, light spice. Medium-bodied, fresh and long finish.

Francis Blanchet has been bottling wine from 100% silex vineyards in the eastern Loire, which are rich in flint, as well as separating out other terroirs to bottle as single-soil wines, since the early 1990s. 100% Sauvignon Blanc. Hand-harvested. Pressed full cluster; fermented and aged on fine lees in stainless steel tanks. Aromas of sea salt, crushed sea shells, citrus rind. Sea-air mineral, incredibly fresh; bright, crisp white fruits and citrus.

Savennières, a relatively small appellation of only 150 hectares, is made up of three hillsides on the right bank of the Loire, plunging into the river. The family estate was founded in the late 1890s, when Emmanuel Ogereau’s great-great father, a miller and farmer, planted vines after phylloxera to diversify production. The Ogereau family began farming the magnificent Clos le Grand Beaupréau in 2002, giving them the opportunity to farm on both sides of the Loire River. 100% Chenin Blanc, organically farmed. Whole bunches pressed directly, light decanting, ambient yeast fermentation in both barrels and amphora, spontaneous malo (may be partial or full, depending on the vintage), aged 18 months on the lees in barrels. Aromas of white flowers, citrus zest, and apricot, with a hint of honey and underlying minerality. Aromas of white flowers, citrus zest, and apricot, with a hint of honey and underlying minerality.

Five generations of the Vocoret family have been growing vines on the clay-chalk hillsides in Chablis and continue to produce some of the top premier cru Chablis to this day with a focus on minerality, acidity, and finesse. 100% Chardonnay. Vinification is done entirely in stainless steel but ages in large wooden vats. Pale lemon color. Pungent citrus zest and wet stone with hints of anise and wild mint. Flavors show citrus, white pepper and pronounced minerality.

Leroux, a native of Burgundy, has been studying and practicing winemaking since the age of 13. He currently vinifies almost 30 hectares from a wide range of appellations, nine of which are domaine holdings that are farmed organically and biodynamically. 100% Aligoté. Directly pressed, settled, ambient yeast fermentation and aging for 12 months in used barrels. White peach and pear on the nose with a touch of caramel. On the palate it is vibrant and mineral driven with tart orchard fruit and candied citrus.

Marcel Deiss Estate is a renowned winery, famous for producing distinctive wines that express the unique terroir of the region through minimal intervention. Blend of Pinot Blanc, Pinot Gris, Pinot Noir, Sylvaner, Muscat. Organically and biodynamically grown on south-facing vineyards planted from 1977 to 1997 over bedrock of limestone and marl with fossils, iron-rich clay soil with rocks. Pressed with whole clusters, ambient yeast fermentation, aged 12 months on the lees. A deep golden hue with complex aromas of ripe fruits (pear, apple, quince), honeysuckle, acacia, and subtle spices (ginger, clove). Full-bodied with a creamy texture, vibrant acidity, and flavors of stone fruits, citrus zest, and a hint of toasted nuts. The finish is long and satisfying with a touch of honeyed sweetness.

The Engelgarten is one of Bergheim's best known terroirs. The vineyard is managed with extreme severity (very short pruning, plowing, composting). The vine suffers and produces small harvests of magnificent complexity. Blend of Riesling, Pinot Gris, Pinot Beurot, Muscat, Pinot Noir. Organically and biodynamically grown, hand-harvested. Fermented with native yeasts in large, old oak barrels. Aged on fine lees and unfiltered. Floral notes of honeysuckle, acacia, and ripe orchard fruits such as pear, apple, and quince. Subtle hints of white peach, citrus zest, and a faint mineral undertone reminiscent of wet stones. Vibrant and well-structured with great acidity.

Mary Taylor collaborates with Jean-Marc Barthez, a seasoned winemaker in Bordeaux's Entre-Deux-Mers region, to showcase authentic, terroir-driven wines. Their partnership emphasizes minimal intervention and respect for traditional methods, ensuring accessible yet high-quality expressions of Bordeaux. 95% Sauvignon Blanc, 5% Sémillon [semi-yohn]. Hand-harvested and fermented in stainless steel to preserve freshness. Aging on fine lees adds texture and complexity while maintaining vibrant aromatics. Crisp and aromatic, notes of zesty lemon, green apple, and fresh herbs, underpinned by a subtle minerality and a creamy texture from lees aging. Perfectly balanced, it finishes clean and refreshing.

Since its establishment in 1994, Domaine Musset-Roullier has distinguished itself as an outstanding source of impeccably farmed Anjou wines. Gilles Musset and Serge Roullier work without chemicals or synthetic inputs. This northeast-facing vineyard produces a brilliant white Anjou with great energy and finesse. 100% Chenin Blanc, fermented with natural yeasts in stainless steel. Aged for 8 months in neutral oak. Notes of crisp green apple, pineapple, and pink grapefruit. The acidity is fine and long, with the wine seamlessly integrating around it, showcasing a deep mineral core.

Rossingol-Chagnarnier is a respected Burgundy producer known for crafting wines that express the elegance and complexity of the region’s terroir. Rooted in tradition, the estate is dedicated to producing authentic, well-balanced wines, with a focus on sustainability and meticulous vineyard management. 100% Aligoté handpicked from vineyards in the Côte Chalonnaise, fermented in stainless steel to preserve the grape’s bright, lively character, and aged briefly before bottling. Fresh and zesty, with notes of green apple, lemon, and subtle floral hints. The palate is light-bodied, vibrant, and crisp, offering a refreshing minerality and clean, dry finish.

Domaine de la Renière, managed by Thibault Masse, is an 18-hectare organic estate in the Loire Valley’s Saumur region, focusing on Chenin Blanc and Cabernet Franc. With a background in vine science and oenology, Thibault emphasizes minimal intervention in both viticulture and winemaking. The estate uses organic practices, hand-harvesting, and low-intervention techniques in the cellar to highlight the unique minerality and freshness of the Loire Valley terroir. 100% Chenin Blanc. Hand-harvested from organically farmed vineyards. Pneumatic pressing, indigenous yeast fermentation in stainless steel tank, no malo, aged 6 months in stainless steel, lightly filtered. Bright and expressive, with aromas of green apple, citrus zest, and a touch of honeyed richness. The palate is crisp and clean, with well-balanced acidity and a mineral-driven finish.

Domaine Vocoret et Fils, a highly respected family estate in Chablis, is renowned for producing wines that reflect the purity and minerality of the region's terroir. The Domaine Vocoret et Fils 'Les Clos' Chablis Grand Cru 2021 comes from one of Chablis' most esteemed Grand Cru vineyards, Les Clos, known for its rich Kimmeridgian limestone soils. 100% Chardonnay. Fermentation and aging in stainless steel to preserve the wine’s freshness, with a subtle use of oak to add complexity without overpowering the wine’s natural minerality. Moderate lemon-yellow in color with intense aromas of fresh lime and mango. On the palate, fresh citrus, lemon and lime with tropical fruit nuances.

Leroux, a native of Burgundy, has been studying and practicing winemaking since the age of 13. He currently vinifies almost 30 hectares from a wide range of appellations, nine of which are domaine holdings that are farmed organically and biodynamically. 100% Aligoté. Directly pressed, settled, ambient yeast fermentation and aging for 12 months in used barrels. White peach and pear on the nose with a touch of caramel. On the palate it is vibrant and mineral driven with tart orchard fruit and candied citrus.

Les Chancelières is a respected Vouvray estate dedicated to expressing the rich heritage of the Loire Valley. Specializing in Chenin Blanc, they produce wines that balance tradition with modern precision. Their Vouvray 2023 captures the region's hallmark freshness and complexity, reflecting the estate’s commitment to quality and terroir-driven winemaking. Made from 100% Chenin Blanc, this wine is vinified in stainless steel to preserve its crisp fruit character. Sustainable farming practices support the vineyard’s natural ecosystem, ensuring purity of expression. Bright notes of green apple, pear, and white flowers, with a hint of honey. The palate is fresh yet rounded, with lively acidity and a lingering mineral finish. Perfect with seafood, creamy cheeses, or roasted poultry.

From the same visionary duo behind Domaine Le Roc des Anges, this cuvée is part of their project to craft joyful, accessible wines from organically farmed vineyards in Roussillon. Mostly Grenache Blanc with a splash of Roussanne, grown on schist soils under Mediterranean sun. Fresh and floral with white peach, citrus zest, and a hint of honeysuckle. Smooth and easy-drinking with a light texture and vibrant finish. An everyday white with a thoughtful soul.

Antonio Caggiano named the wine in honor of this Algerian city in the Sahara Desert, which he visited during a trip with the famous photographer Franco Fontana. 100% Fiano, harvested by hand and fermented with indigenous yeasts in stainless steel, aged in the bottle for 3 months. Intense gold color. On the nose this wine presents aromas of dried flowers and spices, apple, pears and banana. On the palate it is full bodied, rich, and persistent with flavors of tropical fruit and a refreshing acidity.

Natural wine pioneers in Sicily, known for amphora aging and biodynamic farming. ‘Ramì’ blends Grecanico and Inzolia for a lightly macerated white that balances freshness with texture. Blend of Grecanico & Inzolia. Biodynamically farmed, hand-harvested grapes. Short skin contact, aged in concrete vats, unfined/unfiltered. Aromas of ripe apricot, orange peel, chamomile, and Mediterranean herbs. Golden-hued, with flavors of stone fruit, dried herbs, saline minerality, and a textured, slightly tannic palate.

Elisabetta Fagiuoli’s iconic estate, championing Vernaccia’s complexity. ‘Fiore’ is made exclusively from free-run juice, resulting in a particularly elegant and refined expression. 100% Vernaccia. Organic farming with no herbicides or pesticides. Free-run juice only, fermented in stainless steel for purity. Aromas of lemon blossom, pear, fresh thyme, and wet stone. Flavors of fresh citrus, wildflowers, and almond, with crisp acidity and a long mineral finish.

The famed Cepas Vellas Albariño from Do Ferreiro, one of Spain’s iconic white wines capable of long aging and improvement in bottle, is sourced from a single vineyard planted in 1785. The historic vines are pergola trained and pruned with the Cazenave-Marcon method. Considered by many to be the apex expression of Rías Baixas albariño, Cepas Vellas now stands with the great white wines of the world. 100% Albariño. Hand-harvested, destemmed and cold-soaked with the skins for five hours before fermentation. Fermentation with native yeasts in temperature-controlled stainless steel tanks followed by 11 months aging on the lees without stirring. Aromas of grapes, peach, apricot, honeysuckle, and jasmine followed by a dry, steely, stony palate that finishes with a touch of spicy pepper.

Lingua Franca has followed low-impact, organic, and biodynamic farming principles in the heart of the Willamette Valley since 2012. Fruit is field sorted, hand-picked, then whole cluster pressed, settled in tank for 24 hours on average, barrel fermented with wild yeast in a combination of new, lightly toasted puncheons and barriques, and old French oak puncheons and barriques, then left to age for 11 months on lees. Full malolactic fermentation completed spontaneously. The wines were combined in tank with their lees for five months prior to bottling. Yellow color with green highlights. The entry is round while the midpalate reveals a backbone of acidity and minerality, with citrus peel, green apple, honeysuckle and river stones. The wine is richly textured with a long, balanced finish.

Winemaker Ian Brand has received widespread acclaim, including being named Winemaker of the Year by the San Francisco Chronicle in 2018, solidifying his reputation as a champion of honest, place-driven winemaking. The Kristy Vineyard is located near Monterey Bay, and the Albariño grown here is special because it reaches full ripeness at low alcohol with bright natural acidity. 100% Albariño sustainably farmed. 2/3 whole-cluster pressed and 1/3 destemmed with a 2-day maceration. Cold fermentation in stainless steel. No secondary fermentation. Aged on lees for four months. Sterile filtered. Bright and zesty with aromas of citrus blossom, green apple, and wet stone. On the palate, lively acidity pairs with notes of Meyer lemon, peach, and saline minerality.

Winemaker Ian Brand has received widespread acclaim, including being named Winemaker of the Year by the San Francisco Chronicle in 2018, solidifying his reputation as a champion of honest, place-driven winemaking. A blend of Sauvignon Gris (68%) Chenin Blanc, Riesling, and Verdelho. Fermented on skins for added texture and tannin, then aged in neutral vessels to preserve freshness. Minimal intervention with native yeasts and no heavy filtration. Not orange - has a pinkish, golden hue. Aromatic and textural with notes of apricot, citrus peel, white flowers, and spice. Light tannins and zippy acidity give it a vibrant, slightly grippy mouthfeel, leading to a dry, savory finish.

Graham Tatomer trained in Austria’s Wachau region before bringing his expertise back to Santa Barbara County, where he sources fruit from cool-climate, marine-influenced vineyards. ‘Meerseboden’ means ‘ocean soil’. 100% Grüner Veltliner. Hand-harvested from ancient ocean deposit soils in Santa Barbara. Whole-cluster pressed, fermented in stainless steel with native yeasts, and aged on lees for added texture. Bright and mineral-driven with notes of citrus zest, white pepper, and stone fruit. Crisp acidity and a saline finish enhance its refreshing, structured profile.

A highly regarded German wine producer known for crafting exceptional from single vineyards, biodynamic farming practices, and hand-picking grapes. Their wines undergo a rigorous internal blind-tasting assessment, ensuring high quality and consistency. 100% Riesling. Hand-harvested. Spontaneous fermentation with native yeasts in stainless steel and large oak casks. Matured on fine lees to enhance complexity and texture. Dry style. Aromas of bergamot, lime zest and mint. vibrant acidity, minerality, and complex flavors of citrus, stone fruit.

K. F. Groebe wine estate was founded in 1763 and shares parcels of vines in some of the same limestone rich vineyards that have made their neighbor (and friend), Peter Keller, one of the most famous Riesling producers in the world. The wines only ever come from the estate’s own vineyards. Frederic Groebe runs the winery in a traditional way, with as little technical intervention as possible. 100% Riesling farmed organically, fermented in old wooden barrels in a 13th century cellar. Aromas of green apple, citrus, and peach, with a refreshing acidity and a clean, crisp finish.

Zoltán’s one-man cellar rests inside a historic house built in 1790 just a few blocks from where the Bodrog and Tisza Rivers meet in the town of Tokaj. All of the single vineyards are 40 years and older and classified as First Growths. Demeter has experience working abroad in Napa (for Stags Leap) and in Beaune. He’s now considered one of the most experienced producers in the region of Tokaj, which he believes to be one of the most important wine cultures in the world. 100% Furmint. Organically farmed, hand-harvest. Two long, slow and gentle presses, and then fermented with native yeasts and aged in stainless steel. Aromas of green apple, citrus zest, and white flowers mingle with hints of minerality and a subtle almond note. The palate is dry, medium-bodied, and clean, with a sharp, lively finish that highlights its citrus and stone fruit character.

Bodrog Borműhely, Dry Tokaj, Hungary, 2022 [Boh-drohg Bor-muuh-hay] Bodrog Borműhely is a small winery in Hungary's Tokaj region, located along the Bodrog river, focused on showcasing the area's volcanic soils and native grape varieties. Their Dry Tokaj 2022 is a blend of Furmint and Hárslevelű, crafted to highlight the region's bright acidity and mineral character. Blend of Furmint and Hárslevelű [Harsh-leh-veh-loo], hand-harvested and fermented in stainless steel. The winery practices organic farming, emphasizing vineyard health and minimal intervention. Bright citrus, green apple, and white peach with hints of floral and herbal notes. The palate is crisp and mineral-driven, with vibrant acidity and a clean, refreshing finish. Excellent with seafood, spicy dishes, or hard cheeses.

Frano Banicević carries on the winemaking tradition of his great-grandfather at Toreta, which sits on a picturesque island in the Adriatic sea on red, iron rich soils. Toreta is also the local name for small round stone shelters built to protect workers from the fierce winds and elements. 100% Pošip. Hand-harvested, fermented in stainless steel tanks with selected yeast, macerated for 2 hours. Matured for 3 months on the lees after fermentation. Aging in stainless steel for 8 months. Light gold color with aromas of lemon blossom, lime zest, yellow apples and white flowers. It’s a medium-bodied, dry wine with a lot of minerality. Flavors of apples, pears, lemon zest.

In the misty hills of Istria, Piquentum crafts wines with a deep respect for tradition and terroir. Made by natural wine pioneer Dimitrije Brečević, this Malvazija is fermented with native yeasts and bottled unfiltered. 100% Malvazija Istarska from old vines on iron-rich limestone soils. Minimal intervention, aged in concrete. Aromatic and textured, with notes of orange blossom, pear skin, chamomile, and a hint of sea spray. Slightly savory with a gentle grip and stony minerality. Pairs beautifully with grilled vegetables or rich seafood.

The history of Rabl can be traced all the way back to a modest mixed farm in 1750. Today, they practice sustainable growing practices on 80 hectares, producing award winning wines with minimal intervention and maintaining a worldwide reputation as one of the top Austrian producers. 100% Riesling Hand-harvested, fermented in temp-controlled stainless steel and aged on lees for several months, but still bottled young. Aromas of ripe peach, green apple, and a hint of citrus zest. Bright and refreshing palate, flavors of juicy apricot, lime, and a subtle minerality. A slight sweetness balances its crisp acidity.

Martin is a self-taught winemaker and remains one of only a handful of producers practicing organic viticulture in the Wachau region and has earned a reputation as one of, if not the top winemaker of the region. 100% Grüner Veltliner organically grown, spontaneous fermentation with native yeasts in stainless steel and ages on lees for 10 months. Aromas of green apple, white peach, and citrus zest, complemented by layers of white pepper, smoky minerals, and a hint of herbal notes. Rich flavors of yellow apple, kiwi, and baking spice, balanced by vibrant acidity. It offers a lingering finish with a subtle perception of sweetness.

Domaine Nerantzi is a new and exciting organic producer near the border of Macedonia and Thrace in northern Greece. The vineyards stand east-facing at nearly 1000 feet on moderately calcareous sandy loam where ancient pottery is also buried. 100% Assyrtiko grown organically and fermented with indigenous yeasts, and aged in stainless steel tanks. Floral and somewhat fruity on the nose with aromas of citrus oil and marzipan. Flavors of lemon peel. green apple, honey, mineral, and a hint of green olive. Great acidity with traces of salinity on the dry, long finish.

Based in Bot River, Western Cape, Luddite is a family-run winery known for bold, handcrafted wines with minimal intervention. The “Saboteur” range is all about creativity and freedom from convention. A dynamic blend of Chenin Blanc, Viognier, and Blanc Fumé (Sauvignon Blanc), fermented wild and partially aged in oak and amphora. Textured and aromatic with ripe stone fruit, honeycomb, orange blossom, and a gentle smoky edge. Rich yet balanced, with a waxy mouthfeel and lingering minerality. Built for pairing with bold flavors — think spicy curry, grilled seafood, or roasted root veg.

From the Swartland’s rugged terroir, this natural white is fermented and aged in traditional Georgian qvevri (large clay amphorae) buried underground, producing a textured, skin-contact expression of South African terroir. A blend of Chenin Blanc, Grenache Blanc, and Roussanne, grown organically and vinified without additives. Amber-hued with a grippy, savory edge. Notes of dried apricot, chamomile, orange peel, and subtle tannins. Complex and contemplative — best served slightly chilled with earthy dishes or North African cuisine.

The Clos Cibonne draws its name from Jean-Baptiste de Cibon, captain of Louis XVI's Royal navy and first owner of the vineyard. After his death in 1797, the property was sold to the Roux family's ancestors. In the 1930s, André Roux planted the vineyard to the Tibouren grape varietal. Since then, both children and grandchildren have carried on the tradition. 90% Tibouren and 10% Grenache, fermented with native yeasts and aged on lees in large 100-year -old wooden vats for at least 12 months before bottling. Aromatic and spicy, with a round yet vibrant palate and a mineral finish. Tangerine zest, mango and orchard fruit cut with salt and mineral accents, plus flecks of spices and vanilla cream.

Founded in the 1960s, the Lavau family has a rich history in winemaking, originally from Saint-Émilion before expanding to the southern Rhône. Lavau’s wines are known for their bold, fruit-forward profiles balanced by freshness and elegance. Their Tavel rosé, in particular, reflects the appellation’s signature richness, offering a more robust and food-friendly style compared to typical Provence rosés. 50% Grenache, 45% Cinsault and 5% Syrah. Night-harvested from rocky limestone. Each varietal is fermented separately in stainless steel, then combined before aging again in stainless steel. Deep salmon-pink hue with intense aromas of wild strawberries, raspberries, and red currants, layered with hints of rose petals and herbs. On the palate, it’s full-bodied and dry, with bright acidity, a touch of spice, and a long, mineral-driven finish—robust enough to pair with heartier dishes.

Guy de Forez is a family-run estate in Les Riceys, located in the southernmost part of Champagne's Aube region, known for its unique terroir and focus on Pinot Noir. Their Rosé des Riceys cuvée is a rare and distinctive still rosé, produced only in exceptional vintages. Made from 100% Pinot Noir, this Rosé des Riceys combines the saignée method with semi-carbonic maceration. Whole clusters are partially fermented intact, enhancing the wine’s bright fruit character and aromatics, while the saignée process adds structure and depth. Sustainable farming practices highlight the region’s limestone-rich soils. Aromas of wild strawberries, red currants, and rose petals. The palate is textured and elegant, with vibrant acidity, subtle spice, and a lingering mineral finish. Ideal with charcuterie, grilled meats, or aged cheeses.

Bodega Máximo Abete, Casa-Lasierra ‘Guerinda’ Garnacha Rosado, Navarra, Spain, 2024 [boh-DAY-gah MAX-ee-moh ah-BAY-tay, CAH-sah lah-SYEH-rah, geh-RIN-dah, gar-NAH-chah roh-SAH-doh, nah-VAH-rah] A family-run winery in Spain’s northern Navarra region, Bodega Máximo Abete focuses on organic farming and high-altitude vineyards near the Sierra de Guerinda. Their “Guerinda” line captures the rugged elegance of this windswept landscape. 100% Garnacha, organically grown at nearly 700 meters elevation. Fermented in stainless steel for purity and freshness. Zesty and vibrant with wild strawberry, pink grapefruit, red cherry, and a touch of mountain herbs. Crisp acidity and a dry, mineral finish make this a refreshing aperitif or a perfect match for tapas, seafood, or grilled vegetables.

Skull is a collaboration between longtime friends Patrick Cappiello (Monte Rio Cellars) and Pax Mahle (Pax Wines) who focus on making hand-crafted wines in the spirit of old California - working with family owned, organically farmed vineyards and simple, natural winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete. A blend of 70% Zinfandel, 20% Pinot Gris, 10 % Alicante Bouchet. Organically farmed, whole-cluster fermented with native ambient yeasts in a combination of steel and cement before being aged in neutral oak. Crushed brambly fruit and exotic spices, leading into a palate brimming with juicy raspberries and blueberry compote, layered with a savory thread of spice and earth.

Enviar is a boutique winery located in the Los Olivos District of Santa Barbara County dedicated to producing wines that reflect the unique terroir of the region. The winery employs sustainable farming practices and minimal intervention winemaking techniques to craft expressive, high-quality wines. 100% Grenache. Fermented in stainless steel with native yeasts, aged 10 months in neutral French oak to preserve freshness and highlight varietal purity. Bright and expressive, with aromas of ripe raspberry, cherry, and wildflowers. The palate is medium-bodied with red fruit, subtle spice, and a touch of minerality, finishing with silky tannins and vibrant acidity.

Paysan, a label by Ian Brand, focuses on Southern French-inspired varieties, emphasizing low-intervention winemaking, bright acidity, and food-friendly balance. Known for sourcing from overlooked vineyard sites, Brand produces Paysan wines with the same attention to detail as his higher-end labels, delivering quality and character at an excellent price. 78% Mourvèdre, 11% Cinsault, 11% Grenache. Sourced from sustainably farmed vineyards in Monterey County. Direct-pressed for a pale color, fermented in stainless steel with native yeasts, and aged briefly on lees to enhance texture. Fresh and lively with notes of wild strawberries, watermelon, citrus zest, and a hint of saline minerality. Crisp acidity and a dry, refreshing finish make it perfect for warm-weather drinking.

Arnot-Roberts has become a staple of contemporary California wine, making low-intervention, terroir-driven wines in Sonoma County. This rosé, based on Touriga Nacional, stands out for its vibrant acidity and serious structure, making it more than just a summer sipper. Blend of 71% Touriga Nacional, 15% Trincadeira, 11% Grenache, 3% Tinta Cão. Sustainably farmed vineyards in various Northern California counties, Hand-harvested grapes. Whole-cluster pressed, fermented with native yeasts in stainless steel. Aromas of wild raspberry, grapefruit zest, rose petals, and sea breeze. Flavors of watermelon, blood orange, and white peach with racy acidity and a dry, refreshing finish

For over 200 years, the Štoka family has nurtured the native red Teran and white Vitovska in the iron rich “terra rossa” that the Kras is famous for. Historically, Teran from Kras has been prized for its medicinal properties, it is one of Slovenia’s only wines of protected origin. Blend of Teran, with small amounts of Cabernet Sauvignon and Merlot for color. Organically farmed Teran vines grown on limestone-rich Karst soil. Native yeast fermentation, aged briefly in stainless steel. Aromas of cranberry, hibiscus, crushed violets, and iron-rich earth. Tart red berries, pomegranate, and wild herbs with lively acidity and a saline finish.

Compelled by something more artistic than commercial in his wine making, Frano Miloš works only with Plavac from his own vines. His wines both clearly reflect his unique sense of aesthetic while also capturing the essence of their place. This is a serious Rosé that would go with grilled meats as well as oysters and fresh fish. 100% Plavac Mali. Organic, grown on extremely steep and rugged dolomitic limestone on the Adriatic coast. Everything done by hand. Whole-bunch pressed. Native yeast fermentation without maceration in Slavonian oak barrels. Unfiltered with minimal sulfur added at bottling. Aromas of strawberries, pomegranate, and Mediterranean herbs. The palate is fresh and structured, with red fruit, spice, and a hint of licorice, leading to a balanced finish.

Dominio de las Abejas is a boutique winery in Baja California dedicated to low-intervention winemaking and ecological stewardship. Inspired by the region’s rich biodiversity, the estate emphasizes organic practices and minimal intervention to allow the terroir to shine. Their Saignée Rosé is crafted from old-vine Nebbiolo, using the traditional saignée method to achieve greater depth and complexity. The wax seal is made from natural beeswax from the bees they raise in the vineyards. 100% Nebbiolo. Hand-harvested, organic farming, short maceration for color extraction, fermented with native yeasts, minimal sulfur use. Vibrant raspberry and wild strawberry, with floral and citrus undertones. Bright acidity, silky texture, and a crisp, mineral finish.

Bodega Garzón is a pioneer of sustainable winemaking in Uruguay, renowned for its coastal-influenced vineyards and commitment to expressing the purity of its terroir. Situated near the Atlantic Ocean, the estate benefits from cool breezes that enhance freshness and aromatic complexity in its wines. 100% Pinot Noir. Sustainable farming, gentle pressing, fermented in stainless steel to preserve purity and aromatics. Delicate red berries, watermelon, and white peach. Lively acidity, elegant minerality, and a refreshing, dry finish.

Camille Giroud, a historic Burgundy négociant founded in 1865, is known for crafting terroir-driven wines with minimal intervention. In recent years, the estate has moved toward more sustainable farming practices, emphasizing organic viticulture and minimal intervention winemaking. Today, the winery continues to focus on producing wines that express purity, finesse, and a deep connection to the land. 100% Pinot Noir. Hand-harvested fruit from high-altitude vineyards. Fermented with indigenous yeasts in stainless steel, followed by aging in neutral French oak to preserve freshness and minerality. Bright and vibrant, showcasing red cherry, wild strawberry, and cranberry. Subtle floral notes and hints of crushed stone add complexity. Silky tannins and lively acidity lead to a long, mineral-driven finish.

The late Anne-Claude Leflaive — famed matriarch of one of Burgundy’s most important domaines — revitalized this Anjou property in 2008 as a project to help biodynamic wine estates across France. 100% biodynamically grown Cabernet Franc on old vines. Hand harvested and entirely destemmed prior to a nearly month-long vatting and natural fermentation. The wines are aged for 18 months in Burgundian oak barrels in the centuries-old limestone cellars. Garnet color. Aromas of black plum, black tea, pencil shavings, dried violet blossom and forest floor. Spicy, mineral-driven, with ripe red & black fruit and earthy notes layered on top.

The Cuvée Violette is a blend of Cabernet Franc and Cabernet Sauvignon coming from 45-65 year old vines planted in silty-clay terroir, consisting of sandstone grit and red flint on tuffeau limestone. This wine is fermented naturally in the Domaines historic cellars in Anjou, and certified Biodynamic. 55% Cabernet Franc, 45% Cabernet Sauvignon. Aged 12 months in Burgundian oak casks on fine lees, followed by 6 months in stainless steel vats before bottling. Deep garnet color with purple reflections. Aromas are carried by ripe black fruits, blackcurrants and notes of spices and subtle aging. The palate is round and generous, with great creaminess. Concentrated, silky tannins and a mouth-watering finish.

Heitz has maintained some of the most famous terroirs in Burgundy since 2011, but set out to make wines in Beaujolais in 2018. The cultivation of vines in Juliénas dates back more than 2000 years. The vines are grown on soils derived from siliceous volcanic rocks and shale. Armand Heitz makes permaculture and agroecology his philosophy. 100% Gamay. Biodynamic. Whole cluster fermentation, aged 8 months. Purplish-pink color with moderate depth, very silky style, with length and good acidity. Notes of black cherry, violets, Asian spice, and wild herbs.

Lignier-Michelot practices biodynamic farming and ambient yeast fermentation on 12.5 hectares of vineyards in Burgundy. These vines, more than 60 years old, are located on the Draseys and Gammaires plots, north of Chambolle-Musigny. Old vine Pinot Noir. Biodynamically farmed. Ambient yeast fermentation, no fining, minimal filtration. Aromas of orange peel, jasmine tea, cinnamon and black cherry scents. Vibrant red fruit laced with blood orange and mineral-driven. Medium-bodied, fine tannins.

Lignier-Michelot practices biodynamic farming and ambient yeast fermentation on 12.5 hectares of vineyards in Burgundy. These vines, more than 60 years old, are located on the Draseys and Gammaires plots, north of Chambolle-Musigny. 100% Pinot Noir. organically grown, fermented partially whole-cluster, short cold maceration, aged for 12 months in barrel. No fining, minimal filtration. Aromas of black cherry, cassis, black raspberry and violet. Medium-bodied with crunchy red fruit laced with tea leaves and thyme.

Continuing a four-generation legacy of vintners, Dominique Joseph has led the winery since 1990 and they have been farming organically then. The Domain sources Cabernet Franc from 55 different organic plots around Saumur. Le Petit Saint Vincent comes from Dominique Joseph's youngest Cabernet Franc vines just outside the village of Varrains. The soils are clay and limestone based. 100% Cabernet Franc. Hand-harvested from limestone-rich soils. Fermented with native yeasts in concrete vats. Aged in neutral oak barrels for 12 months to preserve varietal purity and terroir expression. Vibrant red fruit (cherry, raspberry), with floral hints and earthy undertones. Silky tannins, balanced acidity, and a mineral-driven finish. Elegant and fresh.

A focused farmer and gifted winemaker, Vincent Paris has emerged as an under-the-radar star in one of France’s most celebrated red wine appellations. He believes in protecting ecosystems to preserve the health balance of all vegetation, not only vines. 100% Syrah organically farmed, all destemmed, fermented at low temperatures and aged in tank for 9 months. Dry, low acidity, intense but polished tannin, and full body. The palate brims with black fruit, roast plum, vanilla, oak, pepper, black olive, licorice, and spice.

Château La Hase is a family-owned estate in Bordeaux, producing classic wines that balance tradition and approachability. Bordeaux Supérieur wines must meet stricter production standards than standard Bordeaux AOC wines, resulting in greater concentration and aging potential. Bordeaux Blend (Merlot, Cabernet Sauvingon, Cabernet Franc). The vineyards are sustainably farmed with careful canopy management to ensure optimal ripening. Grapes are hand-harvested to select only the best fruit. Fermented in stainless steel for purity of fruit, followed by aging in French oak barrels to add complexity and depth. Aromas of blackcurrant, plum, and cedar with hints of tobacco and dried herbs. The palate is structured yet smooth, featuring ripe dark fruit, earthy undertones, and well-integrated oak. Fine tannins lead to a long, balanced finish.

Bernard Vallette is a dedicated natural winemaker in Beaujolais, known for crafting vibrant, expressive wines with minimal intervention. ‘Quatre Saisons’ is designed as an easy-drinking yet complex expression of Gamay. The fruit comes from older vines, which naturally produce lower yields and more concentrated flavors. 100% Gamay. Certified organic and biodynamic, with hand-harvested fruit from granite-rich soils. Whole-cluster fermentation with native yeasts, semi-carbonic maceration, followed by aging in neutral vessels. Bottled unfiltered with minimal sulfur. Aromas of wild strawberries, red cherry, and fresh flowers, with subtle earthy undertones. The palate is vibrant and juicy, featuring silky tannins, crisp acidity, and refreshing.

From the foothills of the Pyrenees, Domaine Gardiés crafts vibrant wines that reflect the Mediterranean breeze and rugged limestone soils of the Côtes Catalanes. "On s’en Fish!" is a playful and approachable red wine crafted for easy enjoyment. 85% Cinsault and 15% Carignan, organically farmed and vinified using carbonic maceration to enhance its fresh and fruity character. Aromas of red berries, such as strawberries and raspberries, complemented by subtle floral notes. On the palate, it is light-bodied with refreshing acidity, showcasing flavors of fresh red fruits and a hint of spice. The finish is smooth and inviting, making it an excellent choice for casual gatherings.

A family-run biodynamic estate in Saint-Loubès, Bordeaux, managed by the Laurent family since 1752. The vineyards are farmed organically with minimal intervention, respecting the land’s natural balance. Blend of 60% Cabernet Sauvignon and 40% Merlot. Hand-harvested, fermented with native yeasts, and aged six months in French oak barrels. No fining or filtration, minimal added SO₂. Aromas of black cherry, blackberry, cedar, and graphite. Medium-bodied with firm tannins, bright dark fruit, and savory minerality on the dry finish.

The Cogno Winery was formed in the footsteps of master winemaker Elvio and continues to produce wines that respect the history of the family today. They maintain, unaltered, traditions and styles that express the flavor and grape varieties of the Langhe. 100% Nebbiolo from the estate's youngest vines in Barolo, around 15 years old. A blend of three different clones, vinified with 10% whole-bunch fruit in stainless steel and matured in Slavonian casks for 24 months. Red garnet color. Aromas of redcurrant, wild berry, fresh herbs and dried roses. Flavors of licorice, cola and camphor ash over a firm, mid-weight texture, with refreshing acidity and a clean mineral finish.

First established in 1975, the award winning Mastrojanni has become one of the most well-respected Montalcino producers. Mastrojanni makes a very distinctive, classic and long-lived style of Brunello. The scarceness of the soils is a boon for the 40 year old vines as they dive deep into the earth resulting in finer fruit character. They uphold low interventionist principles, aiming to preserve the natural fruit and character of Sangiovese as it ferments and goes into barrels for maturity. 100% Bruello, certified organic. Aged for 3 years in both French and Slovenian oak barrels of varying sizes. Dark and full-bodied, and velvety with aromatic notes of ripe black cherries, dried florals, forest floor, leather, spice box, and crushed stone. Flavors of ripe cherry, crushed raspberry, licorice, walnuts, and a hint of mocha.

Pieve Santa Restituta is Gaja’s estate in Montalcino, purchased in 1994. It is the family’s first expansion outside the Barbaresco and Barolo areas since its establishment in 1859. The name of the winery derives from the ancient Pieve (church), situated in the middle of the estate, whose foundations date back to the 4th century AD. 100% Sangiovese. Fermentation and maceration for around three weeks followed by 24 months of aging in oak and another six months in concrete vats. Aged 24 months of aging in oak and another six months in concrete vats. Floral and flowery aromatic notes, leaning towards sweet, ripe fruit such as Morello cherry and plum, adorned with chocolate nuances and sandalwood. Soft tannins create a long and pleasant mouthfeel. The structure is full, with well-balanced acidity and tannins, culminating in a finish highlighted by savory, salty licorice.

Bodegas Mustiguillo is a family-owned winery in Valencia, founded 45 years ago and run by winemaker Toni Sarrión. The Mustiguillo estate is situated in a unique Mediterranean landscape, at an altitude of 800m it is sheltered by the Sierra del Negrete mountains but lies within close proximity to the sea. 100% Bobal, organically grown on two plots planted in 1945 and 1970, on dolomite limestone soil with chalky sand at 800m elevation. The plots were each vinified separately with indigenous yeasts and underwent malolactic in large oak vats, followed by 18 months aging in French oak barrels. Deep, dark red with scarlet flashes. The nose shows crushed red fruits, scents of wild strawberry and pomegranate. Flavors of ripe black cherry, black plum and blueberry fruit, laced with notes of tobacco and cedar, with chewy, firm tannins. Bold yet balanced, and a long, fruited finish.

Bodegas Roda is a leading winery in the Rioja Alta region of Spain, known for its densely fruity wines made predominantly from Tempranillo. Founded in 1987, it is considered “the most modern of the traditionalists and the most traditional of the modernists.” 90% Tempranillo, 6% Graciano & 4% Garnacha. Hand-harvested, fermented in French oak vats, and matured in French oak barrels 16 months and aged another 2 years in the bottle. Aromas of blackberries, ripe blueberries, figs, cedar and roasted meat. Medium-to full-bodied with plush tannins and fresh acidity. Juicy and textured with a polished, rich core of fruit and spice.

Current owner and winemaker Toni Ripoll is the 7th generation in his lineage of winegrowers from the village of Falset. The wine is named after a local legend, Maria Ganxa, a witch who was to be avoided, similarly to the grape of Carignan. Ripoll’s goal with this wine is to prove that Carignan can be a fresh and lively varietal. 100% Carignan, hand harvested. Whole cluster spontaneous fermentation with indigenous yeasts entirely in stainless steel tanks. Aromas of red and black fruit notes like cherry and blackberry, accompanied by hints of Mediterranean herbs and a touch of earthiness. The palate is medium-bodied with bright acidity, fine tannins, and a smooth, lingering finish.

The Remelluri estate was originally founded by monks in the 14th Century, although there is evidence dating even farther back of winemaking on these premises. The Lindes de Remelluri, meaning “Borders of Remelluri”, is sourced from 21 vineyards of 8 growers around the town of Labastida. The cooler, rockier and higher elevation sites here produce a wine that is lower in alcohol but higher in acidity and tannins than that of San Vicente. 95% Tempranillo, 5% Garnacha. Organically farmed. Fermented in stainless steel with indigenous yeasts and matured in oak barrels of different sizes for 13 months. Tangy and bright aromas with savory grilled herbs, balsamic cherries, blackberries, violets, crushed stones and licorice. Notes of dark fruit and spice, a silky tannic texture and juicy concentration.

Lechuza is a boutique producer in Valderas, Spain, focused on crafting expressive wines from native grape varieties. This Garnacha cuvée comes from older, low-yielding bush vines planted in rocky, limestone-rich soils, producing a wine with vibrant fruit and balanced structure. 100% Garnacha, dry-farmed with minimal intervention. Fermented in stainless steel to preserve bright fruit notes, followed by brief aging to enhance texture and depth. Bright aromas of ripe red berries, crushed raspberries, and a hint of wild herbs. The palate is fresh and lively, with juicy cherry, red plum, and subtle spice. Soft tannins and a clean finish make it an easy-drinking wine.

The Wendling Vineyard, the northwesternmost in Anderson Valley, features a massale selection from renowned Burgundy vineyards. Ted Lemon of Littorai brought this rugged site to prominence. Its steep, rocky slopes, southwest exposure, and Pacific proximity create a challenging terrain that produces exceptional fruit. 100% Pinot Noir. Organically farmed, hand-harvested, native yeast fermentation in small open-top tanks, with 25% whole cluster inclusion for added structure and complexity. Aged for 18 months in French oak barrels, unfined and unfiltered. Notes of cranberry, red cherry, pomegranate and rhubarb fruit, with accents of forest floor, conifer and Angostura bitters. The medium-bodied palate is powerful and spicy, with silty tannins, a deep core of spicy fruit and a very long, nuanced finish.

Gemstone is a 16 acre vineyard site with a history of producing exceptional Cabernet Sauvignon for over 25 years. The vineyard is sustainably farmed and meticulously maintained, pruned and harvested by hand. Situated on a gradual, western facing slope in the Yountville appellation. Hand-harvested estate fruit, fermented in small lots with native yeasts. Aged 22 months in 100% French oak (80% new). Minimal intervention with a focus on purity and balance. Full bodied and bright wine dark berry fruits, cocoa nibs, hints of lilac and coffee, spice and minerality. Notes of roasted herbs, camphor, and graphite. The finish is long with silky tannins.

Scarlett Wines is a family operation owned by the McGah family. Representing over four generations of wine growers, the family’s personal touch can be felt from the soil to the glass. The winery previously operated under the name McGah Family Cellars and rebranded in 2015 in honor of its flagship wine, Scarlett, which is named after the founder’s daughter. 100% estate-grown Rutherford Cabernet Sauvignon, hand-harvested. Fermentation occurs in temperature-controlled tanks, followed by aging in French oak barrels. Aromas of blackberry, cassis, and violets, layered with hints of cedar and baking spices. The palate is bold yet refined, with velvety tannins, vibrant acidity, and a long finish.

Union Sacré Wines is a small, Central Coast winery founded by Xavier Arnaudin (France) and Philip Muzzy (Michigan), blending Old World tradition with California character. Specializing in Alsatian and Burgundian varieties, they focus on low-intervention, single-varietal wines that emphasize purity and drinkability. Their approach combines classic techniques with a laid-back ethos, producing wines that are both serious and approachable. 100% Pinot Noir. Sourced from cool-climate vineyards in Monterey County, fermented with native yeasts, and aged in concrete tanks. Unfined and unfiltered. Elegant and vibrant, with notes of red cherry, cranberry, wild herbs, and subtle spice. Silky tannins and bright acidity lead to a fresh, balanced finish.

Small, off-grid, dry-farmed vineyard focused on pure expression of the revered terroir of Mt. Veeder. Sky’s high-elevation Zinfandel defies expectations, offering finesse and freshness over jammy intensity. 100% Zinfandel. Dry-farmed, organic vineyard at 2,100 ft elevation. Fermented with native yeasts, aged in neutral oak. Aromas of black plum, bramble, cinnamon, and forest floor. Flavors of Dark cherry, blackberry, baking spices, and earthy tannins with a lifted, fresh finish.

Theo Cole, the man behind Hermit Ram calls his style of winemaking “pre-technology”, a reference to the fact that there are almost zero inputs in any of the wines that he makes. All the vines are organic or biodynamically farmed. 100% Pinot Noir sourced from several organic parcels in North Canterbury. Destemmed, one gentle punchdown, macerated on skins for 6 weeks, aged in Spanish amphoras. Bottled unfined and unfiltered. Bright red berry aromas with earthy undertones and subtle floral notes. On the palate, it’s vibrant and fresh, with fine tannins, juicy acidity, and a touch of spice on the finish.

Natural-focused, low-intervention winemaker in Istria, southern Croatia. Refošk has historically been used for medicinal purposes due to its rich iron content. This Refošk is a raw and rustic take on the grape, emphasizing its natural acidity and briny, coastal influence. Black dots on the label indicate the annual rainfall in the region during the year the wine was made. 100% Refošk. Organically farmed on limestone and flysch soils. Fermented with native yeasts, aged in old oak barrels. Aromas of tart blackcurrant, dried sage, wet slate, and balsamic undertones. Blackberry, black olive, and forest floor with firm acidity and a rustic, mineral-driven finish.

Luddite is a small, family-run winery based in Bot River, known for bold, handcrafted wines made with minimal intervention. The “Saboteur” label gives the winemakers creative freedom beyond varietal labeling. Grapes are sourced from dry-farmed vineyards in the Cape South Coast, including Bot River. A blend of Shiraz, Mourvèdre, Grenache, and Cabernet Sauvignon. Fermented with native yeasts and aged in older French oak for 18 months. Rich and expressive with layers of dark berries, plum, black pepper, and earthy spice. Full-bodied but balanced, with smooth tannins and a long, savory finish. Great with grilled meats, hearty stews, or aged cheeses.

Bernhard reimagines Pinotage with grace and restraint. ‘Feniks’ comes from a single old bush vine parcel in the Sinai Hill area, planted in sandy granite soils. 100% Pinotage. Hand-harvested, whole-bunch fermented, and foot-treaded. Aged in old French oak barrels. No additives beyond minimal SO₂ at bottling. Light, lifted, and expressive — sour cherry, rooibos tea, pomegranate, and gentle earth. Silky tannins, bright acid, and a slight wildness. Chillable and food-friendly; Pinotage like you’ve never had before.

From ocean-facing vineyards in Lower Helderberg, just outside Stellenbosch, this Pinotage shows a breezy, chillable style. Crafted by Bernhard Bredell, who’s redefining South African heritage grapes. 100% Pinotage, whole-cluster fermented and aged in old barrels. Light and lively, with tart cherry, cranberry, dried herbs, and a touch of saline minerality. Low alcohol, juicy acidity, and built for chilling. Perfect with grilled sausage, tacos, or picnic fare.

Made from Yamada Nishiki rice. Produced using the shizuku ("drip pressing") method, where the sake is collected naturally through gravity rather than mechanical pressing, preserving its purity and elegance. Brewed with pristine snowmelt water from the Daisetsuzan mountains in Hokkaido, ensuring a soft, clean profile. Fermented at low, controlled temperatures. Floral and fruity aromas with notes of white peach, melon, and honeysuckle. Elegantly balanced, showcasing layers of tropical fruit, almond, lily, lychee, white pepper, and anise.

An extremely crisp and versatile Junmai Daiginjo, expertly-crafted from pristine mountain water and Gohyakumangoku rice. Made from all-natural ingredients, this easy-drinking sake goes with nearly everything. Full-bodied and creamy on the palate, with aromas of gala apple, flavors of melon and cucumber, and a crisp, clean finish. 300ml

Lindemans Framboise is a vibrant Belgian Lambic beer, bursting with the fresh, tangy flavor of ripe raspberries. Its deep ruby hue, lively effervescence, and balanced sweet-tart profile make it a refreshing, fruit-forward delight with a crisp, dry finish. Perfect for pairing with desserts or savoring on its own.

CaliCraft Coast Kölsch is a crisp, light-bodied beer that captures the essence of summer in every sip. Brewed with traditional German techniques, it offers subtle malt sweetness and a delicate hop bitterness, balanced by a clean, refreshing finish. Ideal for easy drinking, it's the perfect companion for warm days and casual moments.

CaliCraft POG Cider is a tropical, fruit-forward craft cider that blends the refreshing flavors of passion fruit, orange, and guava. With a crisp, slightly tart base and vibrant citrus notes, it’s a perfect balance of sweet and tangy. Enjoy this smooth, thirst-quenching cider for a taste of the islands in every pour.

Domaine Dupont Jus de Pomme Pétillant is a naturally sparkling apple juice that offers a crisp, refreshing experience with every sip. Made from handpicked apples, it features vibrant fruit flavors and a delicate effervescence, delivering a clean, bright finish. A perfect non-alcoholic option for those seeking a light, bubbly alternative with the pure taste of fresh apples.

Acqua Panna, a natural spring water from Tuscany, is known for its smooth, light taste and balanced mineral composition, making it a popular choice for fine dining and everyday hydration. It's also considered a naturally alkaline water with a slightly alkaline pH.

A playful, flavor-packed wine that brings the essence of juicy, ripe peaches with a hint of candy-like sweetness. Its smooth, fruity profile is balanced by a crisp finish, making it a fun and refreshing choice for anyone who loves a light, flavorful sip. Perfect for casual gatherings or enjoying on a sunny day.

S. Pellegrino mineral water takes at least 30 years to travel through the rock before emerging from a single source at the foot of the Italian Alps. Along the way, it becomes naturally enriched with the minerals that give it its unique taste and properties.

Wit’s Peak is a lively and luminous Belgian-style White with ingredients that pay homage to the Old World style. It’s built upon classic flavors of wheat and malt interwoven with exotic spices and citrus peel. Coriander and orange dance across the palate alongside a light, crisp herbal bitterness. Smooth, silky and curiously savory, it’s beautifully layered and wonderfully bright.

A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu. The Memory of Taste is Tu’s story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents’ lessons, just as he has. “Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.”—Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer

Risograph zine by Robert Trettin. “Life is dialectical, materialistic, harmonious, beautiful and lovely, etc.” — Nguyễn Huy Thiệp Hanoi in Duotone is a photographic series featuring vignettes of Hanoi (2019–2022) captured by Milwaukee’s own Robert Trettin. Slice-of-life, poignant, and a testament to the nuances of a simple color palette. This zine is perfect for fans of travelogues, watching “In The Mood for Love” on repeat, and 35mm film. 5.5in x 8.5in. Risograph printed in Scarlet and Kelly Green, 26 pages. Third edition. Produced by BearBear, 2024.

Risograph zine by Robert Trettin. “I am the old man wandering, the old man on the road. It is the destiny and the destiny of my people — always moving… Viet originally meant to cross over — like an obstacle — to overcome. So this is the essence of the Vietnamese spirit. Now Viet just means ‘people,’ though its real meaning is ‘the people who overcome, who cross over.” — Phạm Duy Vietnam in Black & White is a collection of photographs that features vignettes of Vietnam captured by Milwaukee’s own Robert Trettin. Printed on paper that evokes the old-timey look of newsprint, this piece is a great companion to Robert’s “Hanoi in Duotone” and showcases what Risograph printing can do: bringing a mood and setting a scene that is at once familiar and dream like. 5.5in x 8.5in. Risograph printed in Black, 26 pages. Second edition. Produced by bearbear, 2024.

egg, pork floss, scallion-ginger, kewpie, unagi sauce, sriracha, furikake

little gems, anchovy, truffle pecorino, grilled rice paper

roasted tofu, cucumber, peas, sprouts, radishes, pickles, napa cabbage, peanut sauce

caramel, chantilly, maldon

mango, mint

These small citrus delights grow in the lush orchards of Tien Giang province, and their bright sweetness highlights the warm spicy notes of our well-known Tien Giang chocolate.

Embrace the Mekong Delta's tropical charm in this pocket-sized treat. Our rich cacao from Ben Tre sings alongside creamy coconut milk, offering a brief, flavorful escape to the shade of coconut groves with every bite.

Each morning as we set out for cacao sourcing, the aroma of Ca Phe Sua fills the streets of Vietnam. Capturing the essence of this iconic beverage and its role in fostering connection, our 24g bar is a tribute. Experience the seamless blend of organic Vietnamese Robusta and single-origin dark chocolate, offering a velvety creaminess juxtaposed with the profound intensity of Vietnam's premier coffee and cacao.