Montrose Cheese & Wine

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

Tuesday: Spicy Spreadable Salami, Giardinera, Baby Arugula, on Demi Baguette Wednesday: Wildcard Wednesday?! Thursday: Vegetarian Day! Friday: MCW Club! Turkey Breast, Swiss, Bacon Aioli, Shredded Iceberg, Tomato, Pickled Red Onion, on Pretzel Bun Saturday: Pastrami, Provolone, Korean Style Slaw, Gochujang Aioli, on Pretzel Bun Sunday: Jambon Beurre

From Magnol Bakery

Pinot Noir/Pinot Meunier/Pinot Blanc/Arbane/Petit Meslier/Chardonnay Fourth generation vigneron Pascal Agrapart runs this historic family domaine in the village of Avize. He is humble, soft-spoken, and fiercely dedicated to expressing the terroirs of his beloved village in his Champagnes. The vine age is among the oldest in the Côte des Blancs, some in excess of 60 years of age, and there is a steadfast commitment to organic viticulture. The blend of varieties in Agrapart & Fils Complantee yields a Champagne that is distinctive both in terms of its flavor profile and structure. Medium to full-bodied with lovely aromas of crisp yellow pear, blanched almonds, white flowers and citrus oil. Sharply focused and energetic, with good depth and concentration and a lengthy finish.

Vintage cuvée made from a single, 0.3 hectare vineyard named La Fosse that was planted in 1959. It is located in the middle of the hillside and has both the chalk of the hillsides at the top of the parcel and the heavier clay over limestone at the bottom. The soils are tilled by a horse named Vénus. The wine shows stunning depth and richness combined with exceptional freshness and minerality.

Continuum by Mondavi Sage Mountain Vineyard Napa Valley Red 2021 captivates with its complexity and depth, showcasing flavors of blackberry, dark chocolate, and a hint of espresso. This wine reflects Continuum Estate's commitment to crafting Bordeaux-style blends from Napa Valley's Sage Mountain vineyard.

100% Pinot Noir. The 2022 Vosne-Romanée Aux Malconsorts 1er Cru has a clean and precise bouquet, more low-key and understated than the Les Beaux Monts, the fruit profile leaning more towards the red side of the fruit spectrum. The stem addition is barely recognizable. The palate is medium-bodied with filigree tannins. Sapid and refined, it gently builds in the mouth towards a tensile, focused finish. This beautiful Malconsorts will age beautifully over 20 to 25 years and more.

100% Pinot Noir. The 2020 Clos Saint-Denis Grand Cru is showing beautifully, wafting from the glass with aromas of rose petals, red berries, plums, blood orange, violets and raw cocoa. Full-bodied, layered and velvety, it's perfumed and seamless, with an ample core of vibrant fruit, powdery tannins and a long, resonant finish.

Valentin’s plot is found next to Genevrières, nearer to Puligny than Meursault, and according to him it is one of the most beautiful lieux dits of Meursault and his best “village” wine. Fragrant notes of florals and citrus with concentrated palate of lemon zest, ripe pear, yellow peach, hazelnut, and vanilla bean. Clear, concise flavors of apricot, citrus, butter/cream with a light oak flavor.

The Mâcon-Verzé iteration is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than the wines of Puligny-Montrachet.

Delicate and refined, Egon Müller Scharzhofberger Riesling Kabinett 2022 is a Mosel treasure. This Riesling boasts a subtle sweetness, balanced by a bright acidity, and offers a symphony of flavors, including apricot, peach, and a hint of slate.

This magnificent riesling Spatlese combines cool crystalline purity with floral warmth. Very exciting interplay of racy acidity with aromatic grape sweetness and delicate minerality on the medium-bodied palate. The super-long and sleek finish has great stony intensity and mouthwatering freshness that pulls you inexorably back for more of this delicate Saar masterpiece. Great aging potential. Drink or hold.

100% Chardonnay from the Leully area above Nuits St. Georges. Fermented and aged in barrel (20% new).

The 2022 Bourgogne Rouge Côte d'Or comes from parcels just north of Meursault. It has a fresh, clean, vibrant bouquet with vivacious red cherry and strawberry fruit. The palate is medium-bodied and crisp with crunchy red fruit. What you might call a "gourmand" Bourgogne Côte d'Or.

The 2022 Nuits-Saint-Georges 1er Cru Les Saint-Georges is the king of the cellar, exhibiting beautiful aromas of raspberries, blood orange, sweet spices, peonies, licorice and vine smoke, followed by a medium to full-bodied, seamless and complete palate that's deep and layered, with a vibrant core of fruit, supple tannins and a long, perfumed finish. Domaine Robert Chevillon is one of my favorite addresses in all of Burgundy, producing hearty, characterful wines that stand the test of time. Old vines, cultivated soils, moderate yields and long macerations at comparatively high temperatures with entirely destemmed grapes are the order of the day at this address, with the Nuits-Saint-Georges Vieilles Vignes seeing some 20% new oak and the premiers crus 30%. Nuits's Tonnellerie Sirugue is the dominant supplier of barrels.

Hiyu is a true mixed farm with pigs, cows, chickens, ducks and geese living among the vines during different parts of the year and helping to control the vegetation. The “Spring Ephemeral” wines are anti-riserva’s and are bottled early to capture the narrow window where the fruit and flower aspects of each wine are at their apogee. The wines are also at their most fresh and energetic making them the perfect accompaniment to the food in the approach to summer. This latest release of Ériu is everything we hope for in such a bottling. This is the easternmost parcel at our site in the desert on the banks of the river. It’s adjacent to Áine, and like that wine is planted with all the traditional grapes from Châteauneuf-du-Pape, but with an emphasis on Grenache. The vines are younger here and the soil is slightly more fertile.

Hiyu is a true mixed farm with pigs, cows, chickens, ducks and geese living among the vines during different parts of the year and helping to control the vegetation. The name “Hiyu” comes from Chinook Jargon, where it denotes “abundance”, “plenty” or “big party”. It smells like Cote Rotie, fragrantly of bacon fat, peaches, and crushed lavender (there is also a small organic lavender farm on the property). It also possesses the reductive note of struck flint that is so prominent in the Chenin of Richard Leroy. Initially, the wine is deceptively gentle and layered, meaty, and full of dissolved carbon dioxide, before the acid that seemed to be almost sleeping awakens and becomes pure lime as the wine resolves.

Hiyu is a true mixed farm with pigs, cows, chickens, ducks and geese living among the vines during different parts of the year and helping to control the vegetation. The name “Hiyu” comes from Chinook Jargon, where it denotes “abundance”, “plenty” or “big party”. The 2017 Eventyr "Perennial" is Albarino sourced from a single vineyard on the western side of Underwood Mountain. Fermentation gradually crept along for an astounding 4 years, and the wine was aged for a further 3 years in 600 liter oak casks.

Single-vineyard, Brut-dry, grower Prosecco from the foothills of the Dolomites. No filler and all elegant. Pale yellow, bright and sparkling fine continuous bubbles. Distinct fruit and flower scent, typical of Prosecco: golden apple and bread crust. Balanced, dry, slightly acidic creamy. Single vineyard, "Doro". Native yeast fermentation. Charmat Method.

Dark black cherries, a faint layer of raspberries and cream, hints of herbs and purple flowers. On the palate, red and black cherry are framed by rocky minerals and tart blackberry. Fresh, lifted. There's a land of over-ripe, floppy Malbec - and then there's this! Bright, refined, elegant Malbec, ripened just to produce a balance between fruit + land, to showcase where it's from, not a fruit bomb. The Altos team are terroir "junkies" obsessed with the land and varying soils.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

The Rosso di Montepulciano has a brilliant ruby red colour. In the nose it opens with fresh notes of violet, strawberry and blueberry, accompanied by final nuances of wild myrtle and black cherry. The palate is juicy and crisp with increasing intensity of flavour. It is an easy-drinking wine with a delicate tannic structure, accompanied by generous aftertaste notes of cherry, typical of Sangiovese.

Pale yellow in the glass with a salty lemon rind as well as some flinty minerality. The palate is clean and concise with good fruit & a zingy crispness.

A wild yet lively and very drinkable red wine blend from Burgenland, Austria that's made from Saint Laurent and Zweigelt. Delicate tannins and a vibrant red and black berried fruit character make this an excellent wine for the table. Drinks well with a slight chill.

Lovely, fresh and lightly sparkling, this vibrant, delightful wine opens with heady violet and red berry scents. The refined, almost ethereal palate delivers crushed raspberry, strawberry, tangerine and ginger notes alongside tangy acidity. (To open this unusual closer, slide the foil cutter of a wine key - or a butter knife - on the side of the metal clamp and gently pry it open.)

The Dog Point Vineyard Sauvignon Blanc shows aromas of ripe tropical fruits, ripe citrus, melon, tangerine on the nose. Textural on the palate, with juicy acidity, minerality, and a refreshing lemon/lime infused finish.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

Kruger-Rumpf of Münster-Sarsheim in Germany is a top-rated winery known for producing wines with character and style. Their Riesling Estate 2021 is a robust and high-quality VDP. Gutswein that showcases intense aromas of fresh citrus fruits and wild herbs. The wine's pleasant acidity perfectly complements its lush fruitiness, making it a great choice for pairing with light dishes, grilled trout, mild sauces, and shellfish. Whether enjoyed on its own or with food, this Riesling is sure to impress with its sophistication and uncomplicated yet refined taste.

Morgadio comes from the word “morgado”: the group of possessions that were indivisibly handed down to the eldest son, the perpetuation of the family’s tradition. The 2023 Albariño has mineral, elegant aromas with hints of freshly cut pineapple, peaches and stony notes. Saline and dry on the palate with a round, medium body and fresh acidity. A gastronomic, textural and pure expression of Albariño.

A family legacy from grandfather to granddaughter. Pauline is the 5th generation of wine growers. Super bright clean aromas and flavour. Lemon zest and orange peel character. Firm, lively, and vivacious.

The white varieties for De Nit are from the La Barbera, La Plana and El Viader estate plots with deep calcareous soils with a sand-rich loamy texture giving freshness and elegance. The Monastrell, providing color (without sacrificing freshness) is from the lower terraces of the El Serral hillside. Made in the traditional method. Vinification in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 18 months. Extra Brut. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage.

Ronchi di Cialla's 100% Friulano is made from grapes grown on eocenic marl in the Collio DOC of Friuli. The vines here are over 40 years old, all grown organically. After harvest, the wine is fermented in stainless steel and aged for 3 months on the fine lees. This is a gorgeous example of the Friulano grape with bright, clean fruit flavors of pear and candied lemon complemented by notes of fresh walnuts. The wine is full-bodied but still fresh with a dense palate and lots of layers of flavor that leads into a long, quenching finish. Pair with cured meats and assorted cheeses or pasta dishes.

The base wine is 100% Listan Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. Also zero dosage. Same bone dry nature of the white, but there is this amazing subtle berry freshness that superbly tingles and would never let you know it's rose.

Marie Rocher Rouge Les Passantes is a gorgeous blend of Gamay and Cabernet Franc from Loire Valley. Juicy and deep cherry fruit, brambly berries, hints of pepper, and a mossy undergrowth. This is from two 30-40-year-old parcels in Faverolles-sur-Cher. Destemmed and aged in a combination of fiberglass tanks and old barrels. Vinified naturally, with native yeasts, and no additives. Unfined, unfiltered, and no added sulfites.

En Paradis ("In Paradise") is the name of the vineyard where the grapes of this wine come from. It is an old vine located nearby to the bell tower of the iconic church Saint-Just, a symbol of the architecture of this region. Crisp pear and floral aromas indicate this wine's fruitiness. With its taut acidity, green apple and slightly yeasty character, the wine shows plenty of potential.

The Pétillant Naturel made from 100% Zweigelt grapes is full of strawberries, raspberries and roses. Every sip is fresh and alive. Feels like weekend. Even on a Monday. On the palate, the rosé is very dry with a subtle perlage.

37% Cabernet Franc, 21% Cabernet Sauvignon, 21% Zinfandel, 13% Merlot, 8% Barbera 8 months in 30% new French oak The Brown Estate Chaos Theory red has dense crimson color that leads to a fragrant nose of exotic Asian apple blossom, crushed rose petals, and cloves. This wine delivers a mouthful of soft, silky texture that gives way to ripe, forward fruit balanced with layers of complexity. Cascading flavors of blackberries, black cherries, cappuccino, and tobacco lead to herbaceous earthiness with undertones of big game and fresh sage and rosemary. Tastes great now, but can also be enjoyed aged through 2035!

85% Chardonnay, 15% Chenin Blanc Fermented in 100% stainless steel, 3 months on the lees. On the nose, blooming jasmine, tropical guava, lychee, key lime, with stone fruit undertones. On the palate, juicy yet zesty, lythe and bright with silky, creamy texture. Medium body, lingering finish, hints of honeydew melon, limestone dust, and saline.

75% Zinfandel, 20% Muscat Blanc Direct press, limited skin contact.Over the course of more than 25 years producing ultra premium Napa Valley Zinfandels, we harbored a low-key desire to elevate the reputation of Zinfandel rosé. We realized that goal in 2022 with House of Brown Rosé, representing our Brown Zin legacy for a new generation of wine consumers. Our Rosé features notes of star jasmine, watermelon, raspberry, wild strawberry, blood orange, yuzu, hints of honeycomb, and baking spice."

50% Cabernet Sauvignon, 25% Pinot Noir, 25% Tempranillo Fermented in stainless steel lined with oak staves for 11 months. Nose: Hibiscus, tea rose, pomegranate & Marschino cherry with subtle cinnamon, clove, and English lavender. Palate: Light body & crisp acidity meet lush fruit & spices. Intense flavors make for a sublime lingering finish.

A project led by showcasing traditional Bordeaux varieties in the cooler Sonoma climate. The 2021 blend leads with Merlot reinforcing the seamless tannins but unwavering density of the blend through the end the palate, effortlessly reflecting the Bordeaux inspiration of the wine.

An organically-farmed 6 hectare property whose oldest vines were planted in 1910, Chateau des Rontets is a husband and wife operation. This Beaujolais uses whole-cluster, carbonic fermentation and exhibits beautiful floral raspberry aromas with a refreshing light and lovely palate showing subtle raspberry and cherry fruit. Very long and elegant with a sapid, refreshing finish.

Displaying a medium dark cherry hue with a brilliant edge, while the nose presents an abundance of nuanced red dark fruits. Subtle spice, hints of carbonic red fruits, and mineral stones add complexity, making it highly enticing. On the palate, there's an interplay of gravelly tannins with notes of red candy fruit, dark fresh cherries, and savoury structure, complemented by fine chalky tannins and wonderful length, leaving you thirsty in a very good way.

A beautiful bright ruby color for this expressive wine, with aromas of blueberry, raspberry, orange peel, rose, lavender, black pepper, and morel mushroom. The palate is generous, fresh, and fruity, and the tannins are well balanced by a pleasant acidity: a wine that is very alive!

40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier. The champagnes of Maison Billecart-Salmon are above all created thanks to the knowledge of the workers who rigorously cultivate an estate of 100 hectares, obtaining grapes from an area totaling 300 hectares across 40 crus of the Champagne region. The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the ethereal vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. With its subtle and gourmet aromas, this cuvée is a reference point amongst rosé champagnes. It will be a pleasant companion to your happiest moments with its sparkling color, it amazing finesse and its great intensity.

Bulles de Blancs shows great complexity and definition, with an incredibly long finish designed to elevate food-pairings. The nose is delicate and floral, with notes of lime blossom, vanilla, fresh hazelnuts, and citrus. To the palate, it is refreshing, vinous, and substantial, with no heaviness and substantial depth and minerality.

Pinot Noir/Pinot Meunier/Pinot Blanc/Arbane/Petit Meslier/Chardonnay Fourth generation vigneron Pascal Agrapart runs this historic family domaine in the village of Avize. He is humble, soft-spoken, and fiercely dedicated to expressing the terroirs of his beloved village in his Champagnes. The vine age is among the oldest in the Côte des Blancs, some in excess of 60 years of age, and there is a steadfast commitment to organic viticulture. The blend of varieties in Agrapart & Fils Complantee yields a Champagne that is distinctive both in terms of its flavor profile and structure. Medium to full-bodied with lovely aromas of crisp yellow pear, blanched almonds, white flowers and citrus oil. Sharply focused and energetic, with good depth and concentration and a lengthy finish.

Vintage cuvée made from a single, 0.3 hectare vineyard named La Fosse that was planted in 1959. It is located in the middle of the hillside and has both the chalk of the hillsides at the top of the parcel and the heavier clay over limestone at the bottom. The soils are tilled by a horse named Vénus. The wine shows stunning depth and richness combined with exceptional freshness and minerality.

Discover the Southern Hemisphere's influence in Clandestin Les Semblables Austral Brut Nature NV. This unique Champagne, a blend of Chardonnay and Pinot Noir, reveals a refreshing palate of citrus, orchard fruit, and a touch of brioche.

A taste of Champagne's wild side, Clandestin Les Semblables Boréal Brut Nature NV is a pure and unadulterated expression of Pinot Noir. This non-vintage Champagne, crafted with minimal intervention, offers a raw and untamed palate of red fruit, spice, and a subtle minerality. Without filtration and dosage.

Pinot Meunier is the emblematic grape variety of the Taillet estate, only in very old vines on living clay soils and limestone, flint, marl and clay subsoils. The Renaissance of the Meunier grape variety, the house’s emblematic grape variety. A confidential vintage from very old Meunier vines on clay, perfectly expressing the rebirth of this grape variety. Through this vintage which has aged for 72 months in the cellar highlights another expression of this grape variety: Dense, complex and infinitely elegant. Base 2014 with 35% of reserve wine. Dosage: 0.6 g/l. 2.000 bottles produced.

The predominantly Pinot Noir blend of the Grande Réserve Brut creates a very fine fruit, refreshed by the Chardonnay endowing it with an elegant, mineral finish. With 4 years minimum ageing in cellars, there is a balance between freshness and fruit without masking the wine’s character and purity. The nose shows freshness and fruit with notes of lemon meringue pie followed by yellow fruit such as Mirabelle plums with slightly honeyed and toasted notes. A blend of three vintages, the Grande Réserve Brut is adaptable by nature from apéritif to dessert.

The Grand Brut Rosé is a soft hue of salmon pink with a few ruby-cherry reflections. The nose is clearly marked by strawberries. Well-structured with a constant tension between freshness and fruity roundness, the wine is dominated by a red pulpy fruit — perhaps wild strawberry (cream or as a coulis) — giving a soft, coated sensation. It is round with a beautifully fresh finish.

Composed around the harvest of 2015, Krug Grande Cuvée 171ème Édition is a blend of 131 wines from 12 different years. The youngest is from the year 2015 and the oldest dates back to 2000. In all, reserve wines from the House’s extensive library made up 42% of the final blend, bringing the breadth and roundness so essential to each Édition of Krug Grande Cuvée. The final composition of this champagne is 45% Pinot Noir, 37% Chardonnay and 18% Meunier.

Domaine La Borderie is composed of 100% Pinot Noir from a single plot of old vines over 50 years old located in Merrey sur Arce - in the Côte des Bar - facing south-west. This Rosé vinifies with the whole bunches for 48 hours, before carrying out malolactic fermentation in stainless steel tanks. The aging is in caves for 24 months and the dosage is 4 g/l - making it an Extra Brut. Cuvée Douce Folie is a fine and deep Rosé, a different expression of the Pinot Noir of this terroir: a nose of great character with red fruits, raspberries, violets and an almost caramelized finish; mouth of great personality and depth while carrying a marked mineral freshness. Excellent in combination with raw or baked salmon, or even on red meats such as roasted duck breast.

This cuvée exhibits a fetchingly rosy complexion that is illuminated with flecks of copper. The finesse of the gently cascading bubbles in the glass entrances the drinker. The nose is complex and rich: red cherries dominate. The mouthfeel is gentle, while the bubbles bring forth a luxurious freshness. This is a wine for those who appreciate the good life and romance. It pairs well with slightly spicy dishes, mildly sugary desserts, red fruits like a strawberry salad, and red meat like a tartare. It is recommended to drink this wine out of a wine glass, which allows the drinker to better experience all the wine has to offer.

80% Pinot Noir (12% Bouzy Rouge), 20% Chardonnay The Montagne de Reims boasts some of the best Pinot Noir in Champagne, and Bouzy is its capital. The village of Bouzy and the Paul Bara house, in turn, are practically synonymous. It's no coincidence Bara's grand cru rosé is a staff favorite and best-seller: with its ripe, juicy red fruit, fine bead, and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.

This blend brings together a balance of freshness and roundness, with each selected terroir chosen for the uniqueness of its chardonnays contributing to the complexity of the blend. Ruinart Blanc de Blancs includes some 25–30 different chardonnay crus, predominantly from the Côte des Blancs, the Montagne de Reims, the Sézannais and La Vallée de la Vesle. They reflect the rich diversity of the Champagne terroir.

Ruinart Rosé is a harmonious champagne that balances the aromatic freshness of Côte des Blancs and Montagne de Reims chardonnay (35%) with the fruitiness of Montagne de Reims and Vallée de la Marne pinot noir (35% vinified as white and 10% vinified as red).

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes. Bright and lively, this is one of my favorite non vintage Bruts. Crisp and balanced, with smooth, exuberant, Chardonnay-driven style; racy, elegant, and totally charming; long and memorable.

This vintage is composed of Pinot Noir, sourced from a few historical plots that have contributed to the reputation of Vertus: ‘Les Rougemonts’ on a steep east-facing slope and ‘Les Gilottes,’ facing east/south. They produce wines of great intensity: small red fruits, a rare rosé of remarkable elegance with impressive length and per sistence.

The Ultradition Extra Brut is a blend of 60% Meunier, 30% Chardonnay and 10% Pinot Noir from selected parcels of vines in seven villages in Côteaux sud d'Epernay, Côte des Blancs and Vallée de la Marne. The primary fermentation takes place in a combination of foudres (20%), tank (20%) and barrel (60%) and bottled after secondary fermentation with 4.5 g/l dosage. The Ultradition is racy and taught with loads of crunchy acidity and minerality which pairs well as an aperitif or with oysters, shellfish or ceviche.

The Pétillant Naturel made from 100% Zweigelt grapes is full of strawberries, raspberries and roses. Every sip is fresh and alive. Feels like weekend. Even on a Monday. On the palate, the rosé is very dry with a subtle perlage.

Single-vineyard, Brut-dry, grower Prosecco from the foothills of the Dolomites. No filler and all elegant. Pale yellow, bright and sparkling fine continuous bubbles. Distinct fruit and flower scent, typical of Prosecco: golden apple and bread crust. Balanced, dry, slightly acidic creamy. Single vineyard, "Doro". Native yeast fermentation. Charmat Method.

70% Chardonnay, 30% Pinot Nero Plentiful creamy mousse with a fine, lingering cordon; subtle, delicate perlage. Vibrant straw-yellow with light coppery nuances. Layered, expressive nose profile, showcasing a crisp mineral note fusing with delicate hints of citrus, yellow-fleshed fruit and white bread. The wine displays lively, zesty acidity sustained by an enfolding body and excellent persistence that weave a dynamic and taut mouth.

Pale straw yellow. Tiny and persistent perlage. An elegant nose of yellow apple, pear, wisteria and wildflowers. The palate is fresh, fruity and silky, with richness balanced by marked tanginess.

Lovely, fresh and lightly sparkling, this vibrant, delightful wine opens with heady violet and red berry scents. The refined, almost ethereal palate delivers crushed raspberry, strawberry, tangerine and ginger notes alongside tangy acidity. (To open this unusual closer, slide the foil cutter of a wine key - or a butter knife - on the side of the metal clamp and gently pry it open.)

Intense, fine and persistent bubbles, brilliant and crystalline. In the glass, the foam is lively and evanescent. At the nose it appears quite complex, with fruity hints, with an acidity that adds to the basic grape tones the taste-aromatic tones of red berry fruit, bilberries, raspberries; unique floral with hints of pink and purple, typical and winy. One can feel the grapes freshly pressed in the cellar. Dry lively taste, sapid, which gives a lasting sensation of freshness and balance; with great persistence and harmony. A modern wine of excellent consistency and admirable persuasiveness, its ease of drinking enveloping, with clear oenologic integrity. It is excellent as an aperitif, it is an excellent pairing to all the starters, first courses, meats and medium-aged cheeses.

The base wine is 100% Listan Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. Also zero dosage. Same bone dry nature of the white, but there is this amazing subtle berry freshness that superbly tingles and would never let you know it's rose.

The white varieties for De Nit are from the La Barbera, La Plana and El Viader estate plots with deep calcareous soils with a sand-rich loamy texture giving freshness and elegance. The Monastrell, providing color (without sacrificing freshness) is from the lower terraces of the El Serral hillside. Made in the traditional method. Vinification in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 18 months. Extra Brut. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage.

This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a Blanc de Noirs concentrated on the palate and with a great potential for ageing. It comes from a vineyard located at the highest point on our estate. The geology of these plots means that the vines’ roots have to reach down to deeper layers in order to find water and it produces grapes that favor the creation of more concentrated and structured wines. Aromas of citrus, sour strawberries, with notes of fuji apple, underbrush, menthol & pastry cream. Complex and maintains the exuberance of the nose.

Grapes: 90% Chenin Blanc, 10% Grolleau Etienne Bodet is a new and exciting Loire Valley winemaker, with stints in Champagne and internships with Sylvain Pataille, Bernard Baudry and Chenin Blanc wizard Guiberteau under his belt. He now focuses exclusively on sparkling Chenin Blanc. We love his Physis for its frothy mix of sea shells, hazelnuts, high-pitched white fruits, and a slight earthiness that calls to mind Champagnes made from Pinot Meunier. The quality is Champagne-like, but the personality (and the pricing!) is all Loire.

the Original Bizzarro Spritz – an artfully formulated combination of Bizzarro Bitter Aperitivo, natural white wine and bubbles, heedfully compressed into 250ml cans of liquid allurement. A subtle, complex and delicious canned cocktail; our spritz is dry, moreish and invigorating. Made from artisan ingredients, the Bizzarro Spritz is pure refreshment, ready for drinking anytime, anywhere.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

2020 Clark Road Vineyard is a hand-made bottling. This vineyard is on the cool west side of Anderson Valley, where Pinot Noir thrives. Flint and pastry crust aromatics showcase long aging on the yeast and give way to delicate ripe cherry flavors. The bubbles are soft on entry and respect the character and structure of this 76.8% Pinot Noir, 23.2% Chardonnay blend. It is bolder than usual Roederer Estate blends, yet delicate and long. It is a food wine champion due to its Pinot structure and low dosage at 5 g/L.

A graduate of the school of Oenology and Viticulture in Krems, Austria, plus working at several larger, more commercialized, wineries, Matthias has channeled his talents and knowledge to making wine of his own unique style. A zero dosage traditional method sparking wine, the PUR is creamy, citrusy, and generous with its sourdough like qualities.

95% Pinot Noir, 5% Chardonnay, it was aged on lees, in bottle for 28 months before disgorgement, and dosed at 6 g/L. The wine is a classic sparkling rosé with rich, roasted strawberries and cream. The sunshine and ripeness is there, as is the forest floor Pinot Noir character. The finish is long, with a tangy, briny acidity.

A graduate of the school of Oenology and Viticulture in Krems, Austria, plus working at several larger, more commercialized, wineries, Matthias has channeled his talents and knowledge to making wine of his own unique style. A zero dosage traditional method sparking wine, the PUR is creamy, citrusy, and generous with its sourdough like qualities.

The Dog Point Vineyard Sauvignon Blanc shows aromas of ripe tropical fruits, ripe citrus, melon, tangerine on the nose. Textural on the palate, with juicy acidity, minerality, and a refreshing lemon/lime infused finish.

Displaying a medium dark cherry hue with a brilliant edge, while the nose presents an abundance of nuanced red dark fruits. Subtle spice, hints of carbonic red fruits, and mineral stones add complexity, making it highly enticing. On the palate, there's an interplay of gravelly tannins with notes of red candy fruit, dark fresh cherries, and savoury structure, complemented by fine chalky tannins and wonderful length, leaving you thirsty in a very good way.

Awatea Cabernets/Merlot 2020 is a dark royal ruby; a bright purple glow at its edge. Immediate classical aromas of walnut and polished cedar shimmer amongst wild blackberry, currants, marzipan, and dusty sunbaked gravel. On the palate, red and black summer-fruits entwine with brilliant red roses, high notes of vanilla, and silky dark-chocolate tannin. Savory, bright, and sumptuous.

Pale yellow in the glass with a salty lemon rind as well as some flinty minerality. The palate is clean and concise with good fruit & a zingy crispness.

A wild yet lively and very drinkable red wine blend from Burgenland, Austria that's made from Saint Laurent and Zweigelt. Delicate tannins and a vibrant red and black berried fruit character make this an excellent wine for the table. Drinks well with a slight chill.

Delicate and refined, Egon Müller Scharzhofberger Riesling Kabinett 2022 is a Mosel treasure. This Riesling boasts a subtle sweetness, balanced by a bright acidity, and offers a symphony of flavors, including apricot, peach, and a hint of slate.

This magnificent riesling Spatlese combines cool crystalline purity with floral warmth. Very exciting interplay of racy acidity with aromatic grape sweetness and delicate minerality on the medium-bodied palate. The super-long and sleek finish has great stony intensity and mouthwatering freshness that pulls you inexorably back for more of this delicate Saar masterpiece. Great aging potential. Drink or hold.

White pepper, crushed sage, and a touch of citrus promise savoriness. The palate delivers with full-on white pepper spiciness, slender freshness, and lovely, pithy, salty, yeasty texture. This is a little pepper bomb full of life and verve. The finish is dry and appetizing. A wine that is always inviting and animating to drink and enjoy all day long.

Kruger-Rumpf of Münster-Sarsheim in Germany is a top-rated winery known for producing wines with character and style. Their Riesling Estate 2021 is a robust and high-quality VDP. Gutswein that showcases intense aromas of fresh citrus fruits and wild herbs. The wine's pleasant acidity perfectly complements its lush fruitiness, making it a great choice for pairing with light dishes, grilled trout, mild sauces, and shellfish. Whether enjoyed on its own or with food, this Riesling is sure to impress with its sophistication and uncomplicated yet refined taste.

This wine nearly always ferments to a precarious, near-impossible-to-describe balance, in this gray area that is not at all sweet, but not legally dry either. I refer to this style of wine as “dry tasting.” In the old days, “dry” Saar wines often needed a little bit of residual sugar, not to make them taste fruity, but to just counter the ferocious acidities. So this is “Senior” not only named after Florian’s grandfather, but after an old-school style of wines common for the Saar. And while it is fashionable now to do natural ferments, and to seek a more natural balance for Rieslings, the Lauers are famous because they have been doing it for centuries, before it was in vogue.

'Liebedich" is what Peter calls his classic, authentic "Wachauer", a mineral-driven, acid-rich, complex wine that shows of the vintage year after year.

Fermented and aged entirely in stainless steel to preserve the natural vibrancy of the terroir and vintage, Von Winning’s Trocken shows why the wines from 2020 are so exciting—and why the estate is considered a truly elite producer.

The Scheurebe represents a very interesting type of wine. First cultivated in 1916 by Georg Scheu, this grape variety requires better-than-average sites. The grapes ripen late, in the last sunny days of autumn, but then often reach 80° Oechsle and more. Scheurebe wines fascinate with a classy fruit acidity and a full-bodied bouquet, which reminds one of black currant. And, with longer maturity, hints of peaches and roses emerge to delight. Enjoy Scheurebe wines with savoury foods, such as aromatic fish dishes, ragouts from Asian cuisine and also with fruity desserts. Scheurebe is a speciality whose aroma reminds of Sauvignon Blanc. But it is much fruitier, although, in our estate, we only focus on dry Scheurebe. As a hybrid of Riesling and “Bukettrebe”, its aroma is sometimes reminiscent of blackcurrant,pink grapefruit or lychee.

Isastegi is a refreshing, dry natural cider from the verdant mountains of the Basque Country, high above the Bay of Biscay along Spain’s rugged and green northern coast. Innovation meets 500 years of tradition, making the authentic San Sebastián cider experience portable. Basque Sagardo is traditionally served cold, poured into a wide-mouth tumbler from an arm’s length a little bit at a time to give the cider its signature creamy, effervescent mousse.

From the foothills of Mount Pangeon, this medium-bodied dry white is vinified and aged in stainless steel tank on the lees for several months. The chalk and loamy soils of the regions offer a contrast to the volcanic soils of Assyrtiko's island homeland. Pair with shrimp saganaki.

Cabernet Franc, Cabernet Sauvignon, Merlot & Petit Verdot Deep ruby color of a dense, medium bodied but well structured red wine, with delicate notes of red fruits, followed by spicy notes, herbs and flowers. Some violets and also black olive plays with your senses. Interesting tannin structure with firm tannins in a long finish.

The Kabaj Homestead (pronounced kah-BYE) has been producing some of Slovenia's most prized wines since the early 1990s. The moderate climate in Goriška Brda, Slovenia delivers very balanced, dry, often skin contacted wine. This bottling is made with the indigenous variety of Rebula, known as Ribolla Gialla right across the border in Northern Italy. The grapes were fermented on the skins for 30 days with native yeast imparting a deeper orange hue and a moderate tannin. The wine is aged in French oak for 2 years and rests for another 6 months in bottle. There is a lively acidity with tangy fruit notes of canned peaches and prickly pear, finishing with a long and fresh herbal note. This is not an orange wine like most classify them today. This is traditional winemaking that will go perfectly on the table with any farm to table style meal.

Light flavors and fresh fruit notes of peach, yellow apple and lemons. Acidity on the backbone is complemented by honey, wheat, chamomile, and a touch of sweetness on the finish.

Movia Cabernet Sauvignon has a deep and dense, ruby red color. The bouquet is intense, of black currant, blueberry, blackberry, mulberry. Hints of red rose petals, licorice, black pepper, fern, forest undergrowth. Eventually, it reveals the aromas of chocolate, coffee, and finally, smoke. The taste is intense and refined. Practicing organic and all-natural. No sulfites or preservatives added. Matured 4 years in 180L Slovenian oak barrels, 6 months in the bottle.

An organically-farmed 6 hectare property whose oldest vines were planted in 1910, Chateau des Rontets is a husband and wife operation. This Beaujolais uses whole-cluster, carbonic fermentation and exhibits beautiful floral raspberry aromas with a refreshing light and lovely palate showing subtle raspberry and cherry fruit. Very long and elegant with a sapid, refreshing finish.

The 2022 Côte du Py is a powerful and layered expression of Gamay, showcasing a vibrant core that is both structured and approachable—aromas of fresh blueberries, strawberries, and subtle mineral notes. On the palate, the wine reveals minerality, with earthy stone and plum flavors that intermingle beautifully with the fruit. Fine, dusty tannins support the medium-bodied profile, while a peppery, persistent finish adds complexity and depth.

Thomas’ wines have aroused a lot of curiosity in this rather traditional region located just a stone’s throw away from Côte de Py. Tomix unleashes fragrant aromas of black fruits, violet, liquorice and umami, which according to Thomas, is due to the soils, which has of one Beaujolais' highest concentration of Granit. Granitic arenite, silicium, pink granite and blue rocks are bringing the profound depth and richness of this young Cru forward. Classic and yet modern, Tomix reminds you that Beaujolais' winemakers have never stopped to be innovators.

85% Cabernet Sauvignon, 15% Merlot, fermentation in wooden vats with native yeasts. Aging in wooden vats for 18 months. Earthy, dry, dark fruit, bold tannins.

You might be caught off guard by how delicious this unassuming bottle of Irancy from the Auxerrois region of Burgundy is. The Cantin family is making some of the most surprising and gorgeous wines we’ve started to import recently, and I am completely hooked. This cuvée blends Pinot Noir from lieux-dits in and around the Irancy appellation, an amphitheater of vineyards growing on Kimmeridgian limestone soil—like its neighbor in Chablis. A vibrant rouge, it has notes of violet, fennel seed, and black pepper coiled together around a chalky core.

Mid-slope and predominantly limestone. Lavières comes from the word “lave” which in this case has no volcanic reference, but was the term used in the past to describe the flat limestone tiles used to cover the roofs. In fact, these famous stones are found here in the sub-soil. The vines are more than fifty years-old and are situated in the finest part of the appellation. Fermented with 100% whole clusters and aged in barrel for 18 months, 10% new oak. Perfumed nose with notes of red fruits and a light touch of licorice. The rich and complex palate unveils soft but present tannins. This Pinot Noir will become even more powerful over the years.

Burguet’s ‘Mes Favorites’ Gevrey-Chambertin brilliantly shows off this highly-regarded estate’s classic house style – rich, lushly textured, and immediately delicious. Develops beautifully with age.

The 2022 Bourgogne Rouge Côte d'Or comes from parcels just north of Meursault. It has a fresh, clean, vibrant bouquet with vivacious red cherry and strawberry fruit. The palate is medium-bodied and crisp with crunchy red fruit. What you might call a "gourmand" Bourgogne Côte d'Or.

The 2022 Nuits-Saint-Georges 1er Cru Les Saint-Georges is the king of the cellar, exhibiting beautiful aromas of raspberries, blood orange, sweet spices, peonies, licorice and vine smoke, followed by a medium to full-bodied, seamless and complete palate that's deep and layered, with a vibrant core of fruit, supple tannins and a long, perfumed finish. Domaine Robert Chevillon is one of my favorite addresses in all of Burgundy, producing hearty, characterful wines that stand the test of time. Old vines, cultivated soils, moderate yields and long macerations at comparatively high temperatures with entirely destemmed grapes are the order of the day at this address, with the Nuits-Saint-Georges Vieilles Vignes seeing some 20% new oak and the premiers crus 30%. Nuits's Tonnellerie Sirugue is the dominant supplier of barrels.

Located in Anjou, this rather large estate of 55 hectares has been in the Vaillant family since the 17th century and has been cultivated biodynamically since 2008, while low-interventionist methods are used in the cellar. In a way, it’s a return to basics from a storied wine-producing family. P’tit Vaillant is a blend of Grolleau and Cabernet Franc, light-to-medium in body, bursting with wild berries and black currant, brambles and green pepper, with a touch of dark chocolate on the finish. A no-brainer pairing with French bistro fare.

100% Cabernet Franc The gravelly soil of Saint Nicolas de Borgueil creates rich and round flavors of sour cherries and licorice on the palate, which balance the wine's approachable, well-integrated tannins.

Marie Rocher Rouge Les Passantes is a gorgeous blend of Gamay and Cabernet Franc from Loire Valley. Juicy and deep cherry fruit, brambly berries, hints of pepper, and a mossy undergrowth. This is from two 30-40-year-old parcels in Faverolles-sur-Cher. Destemmed and aged in a combination of fiberglass tanks and old barrels. Vinified naturally, with native yeasts, and no additives. Unfined, unfiltered, and no added sulfites.

The 2022 Gigondas La Louisiane Vieilles Vignes dazzles with crushed violets, licorice, black cherry and garrigue of elevated intensity. Tightly knit and full of substance, the multifaceted 2022 clocks out with a super savory finish of striking persistence.

Grenache, Syrah, Mourvèdre. Fresh and rich attack on the palate. An explosion of violet, fruits, and spices. Supported and silky tannins. The presence of Mourvèdre brings depth and freshness.

60% Grenache Noir, 25% Carignan, 15% Syrah Dark colour with a purple hue. Youthful aromas of crushed berries, wild herbs, liquorice and kirsch. Medium weight with a youthful texture, slight tannic bite herb infused dark fruit and a rather long finsih.

Regal, opulent, and commanding—the finest perfumer in all of France couldn’t craft a more stunning scent. Deeply golden, almost coppery in color, this Gewurztraminer should be served with something extra-spicy, or rich and meaty.

Grown in pure granite, grand cru Sommerberg gives us a broadly structured Riesling that takes further shape in well-seasoned, old foudres. It’s hard to imagine this beauty could taste any better than it does now, but I’ll be curious to revisit it in five to ten years to discover what becomes of its intoxicating perfume of sweet honeysuckle and sleek petrol.

"nose of rose, eucalyptus and menthol. Muscat and Gewurztraminer make up a lively, tonic, sapid palate, with good length" - orange wine from a 15-day maceration - 60% Muscat Ottonel & Muscat d'Alsace rose and white and 40 % Gewürztraminer destemmed - 0.2 g/l residual sugar - with steamed vegetables and aioli sauce

Valentin’s plot is found next to Genevrières, nearer to Puligny than Meursault, and according to him it is one of the most beautiful lieux dits of Meursault and his best “village” wine. Fragrant notes of florals and citrus with concentrated palate of lemon zest, ripe pear, yellow peach, hazelnut, and vanilla bean. Clear, concise flavors of apricot, citrus, butter/cream with a light oak flavor.

The Mâcon-Verzé iteration is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than the wines of Puligny-Montrachet.

from a .78 ha parcel that is a monopole of the domaine. This is aromatically similar to the straight Puligny villages but noticeably spicier. The plump, round and suave medium weight flavors possess fine volume and solid finishing punch on the sneaky long finish that is shaped by lemon-tinged acidity. Since 2010, François Carillon has been running his own estate, which now covers around 14 hectares, mainly in Puligny, Chassagne and Saint-Aubin. The wines are authentic, generous and clean, with minimal doses of sulphites, in total control, crystalline and full of minerality, resulting from a phenomenal work in the vineyard with a very demanding soil work. Already a great reference in Puligny Montrachet, much sought after by wine lovers..

Vinification: Hand harvested and fermented spontaneously in 228-liter French barrels (2 & 3 years old, none new). The first sulfite addition is made before fermentation at the pressing. Malolactic is completed Aging: Fourteen months in 228-liter French oak barrel (2 & 3 years old, none new). Racked to stainless steel two months before bottling. The wine is fined and lightly filtered.

100% Chardonnay from the Leully area above Nuits St. Georges. Fermented and aged in barrel (20% new).

Hand-harvested. Natural fermentation, aged 18 months in barrel, bottled unfiltered. Sourced from 40-year-old vineyards on silty soils, it is produced using a balance of organic and conventional methods. This "vin de soif" embodies the charm of Burgundy with softness and elegance, weaving exotic and mineral notes into a refined style. The Roberts touch is evident on the palate, which is characterised by persistent volume and a harmonious balance reminiscent of the domain's Grand Crus. Perfectly versatile, this wine goes well with everything, especially good company.

Collectors highly respect Sylvain Pataille’s wines, one of our favorites being his Aligoté. This lesser-known native grape of Burgundy suffered greatly from Phylloxera at the turn of the century and was left behind due to strict AOC classifications. However, some of the region's top winemakers are bringing it back, and for good reason. Aligoté perfectly embodies the unique characteristics of its terroir. Its taut, nervy quality, complex minerality, and textured mouthfeel make it approachable and never dull.

En Paradis ("In Paradise") is the name of the vineyard where the grapes of this wine come from. It is an old vine located nearby to the bell tower of the iconic church Saint-Just, a symbol of the architecture of this region. Crisp pear and floral aromas indicate this wine's fruitiness. With its taut acidity, green apple and slightly yeasty character, the wine shows plenty of potential.

La Saponaire, also named “grass soap” , is the origin of the name of the village of Savennières and its inhabitants the Saponarians. Schists and aeolian sand terroirs on the Savennières hillside, on the banks of the Loire.On the nose, the aromatic is very floral. We also find very ripe white fruits. In the mouth, the texture is fine and airy thanks to the sand soils. The finish, perfectly dry, is extended by the deep sours of the schists bedrock. This wine combines delicacy and minerality.

This Sancerre blanc is typical of the appellation and the Domaine Henri Bourgeois style. Subtle yet powerful, its persistence and harmony find their origin in the exposition and quality of the terroir. Crispy, and fruity this wine has some lime, apple and gunflint aromas balanced by ripe tropical and yellow orchard fruits.

A family legacy from grandfather to granddaughter. Pauline is the 5th generation of wine growers. Super bright clean aromas and flavour. Lemon zest and orange peel character. Firm, lively, and vivacious.

100% Sauvignon Blanc. Certified organic and biodynamic. 18 months in stainless steel on the lees without bâtonnage. Gaudry wines are in tune with the elements, instilling a feeling of being profoundly connected to the land. Driven by his deep respect for the wisdom of past generations of local vignerons, Gaudry’s wines are inspired by history and, as a result, are among the most transparent, soulful, and authentic in the region. They are also amongst the most limited due to his artisanal scale.

A blend of Roussanne complemented by Grenache Blanc and Marsanne, Aliot is perfumed and powerful. Its rich concentration of fruit and dense structure make it an ideal candidate for oak-aging, which we employ to craft a true vin-de-garde. Its complexity, exotic aromatics and long aging potential have made Aliot an award-winning wine since its inaugural vintage. Pairs beautifully with salmon or poultry in white sauce, pâté, vegetables such as asparagus and artichokes and traditional French cheeses. Serve lightly chilled at 14°C. Aging potential: 10-12 years.

Nose of yellow-fleshed fruits (apricot, peach, etc.) and white flowers! The Viognier is present and the Clairette softens the blend! On the palate, roundness and volume for this southern French wine!

Chignin Bergeron is a Roussanne with alpine freshness , as opposed to the more heady Rhone Roussannes. The " Les Salins " vintage is a single-plot vintage of around 3,000 bottles. This plot, at the place called " Les Salins ", is planted on a terrace on a very steep slope. The bright white limestones chisel out a very pure and airy profile carried by the saline notes of the terroir.

100% Arinto This white wine is crafted from arinto dos Açores, a grape variety endemic to the Azores archipelago, birthed from a singular volcanic terroir at the foot of the Atlantic Ocean. The vines are cultivated with respect and safeguarded by stone walls known as currais, which shield them from the intense and saline winds. Citrus aromas complemented by commanding mineral notes. On the palate, it is pure, refreshing, and velvety. This wine boasts a zesty acidity, a captivating mouthfeel, and a delightfully saline finish.

Morgadio comes from the word “morgado”: the group of possessions that were indivisibly handed down to the eldest son, the perpetuation of the family’s tradition. The 2023 Albariño has mineral, elegant aromas with hints of freshly cut pineapple, peaches and stony notes. Saline and dry on the palate with a round, medium body and fresh acidity. A gastronomic, textural and pure expression of Albariño.

The 2016 Remelluri Reserva is made up of 83% Tempranillo, 7% Graciano, and 10% Garnacha. It was handpicked, fermented spontaneously, followed by two years in French and American oak, and bottling in May of 2019. It opens with a flourish of ripe red fruit and spice, led by dried cranberries, black cherry pit, crushed raspberry, dried roses, sandalwood, leather, tobacco, cedar, coconut husk, cinnamon, and clove. The palate is soft, rounded, totally free of hard edges, but still has good tannin and a lively chord of acidity that promises long aging potential. (although there’s no reason to wait, as it is drinking beautifully right now). Though the ripe, rich texture and fruit of 2016 lead the way now, the complex, savory note underneath will continue to emerge with more time in the cellar.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

It’s hard to find Pigato, and Bisson makes one of the best. The 2022 Pigato Colline del Genovesato is mono-varietal wine, and it’s refreshing and terrifically herbaceous, pairing its zesty citrus and crisp orchard fruits with lots of mint and fennel, all underscored by a touch of honey, some truffles, and a tasty sea-swept minerality. Dry, clean, nervy, and fascinating, this Pigato makes a perfect complement to seafood cooked with herbs or with gnocchi with pesto.

Faustine Blanc is 40 year old Vermentinu vines. Its scent is a beautiful mix of white flowers and the freshness of a wet stream. The taste is dominated by notes of lemon oil, mineral flavors, and a hint of Provençal herbs, with a hint of pine needles and sea spray. The texture is ripe and satisfying, with a fine mineral cut and a salty finish.

The freshest and youngest expression of Soave Classico that the Pieropan family has been offering on the market since the early 1900s. A generous wine, pleasant for its freshness and versatility, it comes exclusively from estate vineyards located in the Classic Soave area, from traditional grape varieties: Garganega and Trebbiano di Soave.

Ronchi di Cialla's 100% Friulano is made from grapes grown on eocenic marl in the Collio DOC of Friuli. The vines here are over 40 years old, all grown organically. After harvest, the wine is fermented in stainless steel and aged for 3 months on the fine lees. This is a gorgeous example of the Friulano grape with bright, clean fruit flavors of pear and candied lemon complemented by notes of fresh walnuts. The wine is full-bodied but still fresh with a dense palate and lots of layers of flavor that leads into a long, quenching finish. Pair with cured meats and assorted cheeses or pasta dishes.

Intense yellow straw color, similarly intense aromas of yellow melon, green fig, yellow melon, sage and rosemary. The flavors echo these notes and complete a full bodied wine. Lingering minerality finishes the experience.

100% massal selection Trebbiano d’Abruzzese, original to property; 94 year old vines planted in limestone, marly-clay soils over sandstone-rich bedrock; fermented in stainless steel tanks using only native yeasts; no secondary fermentation; aged 18 months in tank and bottle; bottled unfined and unfiltered. Straw yellow with green glints. Brilliant and mineral with green apple, apricot, lemon peel and tangerine notes, complemented by hints of white flowers and anise. Vibrant, precise and chrystalline. A lemony laser beam of acidity surrounded by the rich and tactile palate. Finishes long with a flinty yet creamy texture and finely integrated minerality.

The nose comes up fresh and penetrating with light overtones of ripe fruit, honey, bitter almonds and aromatic herbs; balsamic and a hallmark note of aniseed left by the vineyard of origin. The palate follows through nicely, with a fresh attack and pleasant softness, balanced by the rich, velvety alcohol. The long, lingering finish calls to mind apples, plums and almonds. A long, sapid and salty finish. Pair with stuffed pasta, roast white meat, roasted fish.

The Rosso di Montepulciano has a brilliant ruby red colour. In the nose it opens with fresh notes of violet, strawberry and blueberry, accompanied by final nuances of wild myrtle and black cherry. The palate is juicy and crisp with increasing intensity of flavour. It is an easy-drinking wine with a delicate tannic structure, accompanied by generous aftertaste notes of cherry, typical of Sangiovese.

Organic. Field blend of 90% Nerello Mascalese, 10% of Nerello Cappuccio, Alicante, Grenache, Minella Nera, Francisa and others from the two best vineyards, Contradas Calderara and Feudo. Volcanic soils. Altitude- 650 m on average. Sourced from the northern slopes of Etna around the town of Randazzo. Open top fermentation with ambient yeast and macerated for 18 days. The wine is then aged for 24-36 months in large chestnut barrels.

'Runcu Brüjau' is Ligurian dialect for ‘Scarpata Bruciata,’ literally ‘burned escarpment’, and the name of the vineyard that was traditionally an area that always had wildfires in the past. Claudio's blend, comprised of 40% Rossese, 30% Ormeasco, and 30% Granaccia, is meant to compliment Rossese’s aromatics with the texture and grip brought by the latter two varieties. The combination yields a complex wine with notes of ripe wild strawberry, crushed violets, olives, sea spray, and Mediterranean herbs. Mineral-driven as always, it's juicy and peppy on the palate, carried along by zippy acidity and superfine tannins, finishing with whiffs of black pepper and sun-baked earth.

The sole grower in this tiny subsect of the Valle d’Aosta who does not sell his grapes to the local coop, Danilo Thomain farms a single hectare of Petit Rouge surrounded by a dramatic alpine landscape with the peaks of the Matterhorn and Mont Blanc on the horizon. The vineyards of Enfer d’Arvier (Hell of Arvier) sits in a amphitheater carved from the mountainside where high altitudes and lots of sun exposure result in an intensely hot microclimate where Petit Rouge thrives and is where the region derives its name from. Medium bodied with a fruit forward, tart profile reminiscent of Gamay but with a distinctly rustic edge of alpine scrub and sandpaper tannins that provide enough structure for this wine to age gracefully.

80% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot Saffredi is Fattoria Le Pupille’s flagship wine. This wine is the outcome of Elisabetta’s intuition and aspiration to make a great wine in Maremma, a wish realized with Giacomo Tachis’s precious help. Saffredi is a special dedication to Fredi, the one who inspired Elisabetta’s passion for wine.

Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine. The maker purposely declassifies some of its best estate fruit from three famous Barolo Crus for the No Name label in a protest against Italian bureaucracy. The name Borgogno one of the oldest facilities in Piedmont. It all began in 1761 when Bartolomeo Borgogno established the cellar. Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°C for about 15 days. This is followed by a soft pressing and ageing into large Slavonian oak barrels for 3 years. Then 6 months of aging in bottle.

This is the entry-level red from Girolamo Russo. Made with Nerello Mascalese and about 10% Nerello Cappuccio blended from various vineyard sites, the 2021 Etna Rosso 'a Rina offers terrific value with wild berry, blue flower and crushed stone over an elegant mouthfeel. The emphasis is on freshness and balance.

The 2019 Colorino is deep, fleshy and wonderfully expressive. Cedar, sweet pipe tobacco and earthy notes give the 2019 striking aromatic nuance. There is good depth too, but not the heft often found in this indigenous variety. Montenidoli's 2019 tastes more like a cross between Colorino and Sangiovese, a pretty appealing combination in my book.

Don Tommaso Chianti Classico, “Gran Selezione” starting from 2010, shows the natural potential of a blend of Sangiovese and Merlot. It is a contemporary-style wine, solidly anchored to the territory. The fruit is deep and complex, it is a soft, intense, and big wine to drink.

Pugnitello is a vigorous vine, with a low productivity, and small cluster. It produces a wine really rich in red color with violet hues, well­-structured with soft tannins that predispose it to age. Deeply red, almost impenetrable, with typical violet retlections. The nose reveals of ripe fruit , especially blueberry and aroma of cloves and tabacco. In the mouth its velvety sensations remind of wild berries and surprising balance between structure and acidity. Wine with great potential that can be served with robust dishes such as venison stew.

Lovamor ​is made from 60-120 year old Albillo Mayor vines grown on clay-limestone at 700 to 1000 meters elevation in the Ribera del Duero. Fermented in steel vat with wild yeasts and around one week of skin contact, and raised in tank with the winter temperatures naturally clarifying the finished wine, which is bottled with nothing added, including sulfur. Lovamor is an orange wine, medium bodied, wih moderate acidity and exotic notes of orchard fruits, flowers, and minerals; a delicious wine to have as an aperitif or with charcuterie and cheeses.

The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger. Granddaughts Claire Robert and her husband, Jean-Baptiste Denizart, now run the show, and have taken quality here in Mesnil to a whole new level. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases. Sourced from the same exemplary chalk-rich, grand cru vineyards but with a touch more body (and dosage, rated extra brut), this “Jardin” combines candied citrus with white flowers and a touch of creamery butter.

55% Pinot Gris, 40% Pinot Blanc & 5% Aligoté At the turn of the ninth century, Hildegard was in a tizzy. The Empress, by marriage, of the world's most important empire, could not keep her castle clean. Charlemagne, notably abstemious for the times at 3 cups per day, was not the problem. His court, the parties, too much red wine, the spillage... So Hildegard used her wiles to have Pinot Gris (Beurrot) & Blanc planted in a portion of the Corton vineyard along with Aligoté. This wine is a revival of the original composition of a historic bottling.

The Grand Brut Rosé is a soft hue of salmon pink with a few ruby-cherry reflections. The nose is clearly marked by strawberries. Well-structured with a constant tension between freshness and fruity roundness, the wine is dominated by a red pulpy fruit — perhaps wild strawberry (cream or as a coulis) — giving a soft, coated sensation. It is round with a beautifully fresh finish.

A graduate of the school of Oenology and Viticulture in Krems, Austria, plus working at several larger, more commercialized, wineries, Matthias has channeled his talents and knowledge to making wine of his own unique style. A zero dosage traditional method sparking wine, the PUR is creamy, citrusy, and generous with its sourdough like qualities.

This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a Blanc de Noirs concentrated on the palate and with a great potential for ageing. It comes from a vineyard located at the highest point on our estate. The geology of these plots means that the vines’ roots have to reach down to deeper layers in order to find water and it produces grapes that favor the creation of more concentrated and structured wines. Aromas of citrus, sour strawberries, with notes of fuji apple, underbrush, menthol & pastry cream. Complex and maintains the exuberance of the nose.

This blend brings together a balance of freshness and roundness, with each selected terroir chosen for the uniqueness of its chardonnays contributing to the complexity of the blend. Ruinart Blanc de Blancs includes some 25–30 different chardonnay crus, predominantly from the Côte des Blancs, the Montagne de Reims, the Sézannais and La Vallée de la Vesle. They reflect the rich diversity of the Champagne terroir.

The Vicenziana is a very serious Barbaresco. No mistaking it for anything else, this is the real thing. Tar, roses, black truffle and menthol on the big nose. Powerful attack and and expansive mid palate with ripe red and black fruit, firm but generous tannins and striking mineral purity. Another great value and a steal at this price. Silvio likes to open older bottles at the end of a tasting and it's pretty obvious that these age remarkably well.

When I asked winemaker Lorenzo Mocchiutti why he only bottles this wine in magnum, he said it is because it is so delicious a regular-size bottle is just not enough. This lovely Bianco is made from a very rare clone of what used to be called the Tocai Friulano grape variety. This clone is very low-yielding and the grapes have a lovely golden hue; on the palate, it is deep and rich but with a nice crisp finish. I love this wine!

100% Mourvedre Machine harvested. Fermented in polyethylene tank. Aged in poly tank. Completed malolactic fermentation. Tasting Notes: Strawberry & herbaceous raspberry.

60% Grenache / 20% Syrah / 10% Carignan / 10% Syrah Melon, tropical fruit, and mountain herb on the nose, while the palate has muted berry character that highlights earth, acid, and minerals rather than fruitiness. A dry finish exhibits pine and green papaya/mango. This is a Rosé for drinkers who enjoy bone dry wine with plenty of depth.

A beautiful, lively and focused rosé of Valdiguié and Zinfandel. This predominantly Valdiguié rosé is balanced by the bright and slightly spiced Zinfandel blend from two vineyards. A stunning rosé with enough structure to pair with many dishes but still easy enough to drink alone or paired with light-hearted conversation. Foot-stomped Valdiguié grapes, which remained on the skins and stems overnight before being gently pressed. The Zinfandel went directly to press and both naturally fermented and aged together in stainless steel tank. Tasting notes: Watermelon, Cherry Jolly Rancher, Strawberry Agua Fresca

Grapes: 50% Sciaccarellu, 30% Niellucciu, 20% Grenache Yves rosé has structure and is full of depth. A rosé you can consistently look forward to enjoying and aging. Think Bandol here. A lovely addition to a summer feast. Pairing: Grilled fish, cooking with garlic olive oil and Mediterranean herbs, fresh fruits, caprese salads, pesto, seared salmon

60% Mourvèdre, 20% Grenache, 20% Cinsault Exotic nose dominated by pomelo; then the broom, the honeysuckle, the wet roses emerge, and then develop the complexity of a pot pourri of flower petals. This racy, expressive rosé will develop its full potential in harmony with the fresh and exotic summer cuisine, to then find its place in its development with structured and complex dishes.

63% Mourvèdre, 23% Grenache, 14% Syrah The 2022 Epoch Rosé, with its zingy freshness, is the perfect palate cleanser or day-to-evening sipper, this wine is as sophisticated as you want it to be. Notes of crisp cantaloupe, strawberries, wet stone, yogurt, lime zest, and fresh-cut grass encircle the nostrils and make your mouth water as the sensation zig zags across the palate like a laser light show.

75% Zinfandel, 20% Muscat Blanc Direct press, limited skin contact.Over the course of more than 25 years producing ultra premium Napa Valley Zinfandels, we harbored a low-key desire to elevate the reputation of Zinfandel rosé. We realized that goal in 2022 with House of Brown Rosé, representing our Brown Zin legacy for a new generation of wine consumers. Our Rosé features notes of star jasmine, watermelon, raspberry, wild strawberry, blood orange, yuzu, hints of honeycomb, and baking spice."

Blend of organically farmed Mourvèdre, Grenache, and Cinsault. An absolute beauty of a rosé at this price point. Mouthwatering aromas of strawberry cream on the nose, followed by a silky, refined palate with delicate but distinct flavors of melon and peach. A relatively light wine for a southern French rosé, but with a texture and character of impressive weight and substance.

No reds in 2020 because of an attack of Japanese drosophilius, Marie didn't want to macerate the reds, so she did direct press Gamay and Grolleau straight into cement for fermentation and elevage. 15ppm at bottling, small fitration sur terre.

A color that perfectly expresses the mood: pearl pink, like the inner shell layer of an oyster. Aromas of small pastries, currants, Sicilian wild strawberries; deeper hints of plum and pineapple. Very supple, with just a hint of acidity. Extremely pleasant taste, it does not tire and drives you to another sip. Enjoy this Rosé in good company, from aperitif to fruit. Blend: 50% Nero d’Avola, 50% Syrah

The palate displays strawberry with a touch of raspberry. This finish is clean and dry. A fabulous Spring/Summer Sipper.

Dark black cherries, a faint layer of raspberries and cream, hints of herbs and purple flowers. On the palate, red and black cherry are framed by rocky minerals and tart blackberry. Fresh, lifted. There's a land of over-ripe, floppy Malbec - and then there's this! Bright, refined, elegant Malbec, ripened just to produce a balance between fruit + land, to showcase where it's from, not a fruit bomb. The Altos team are terroir "junkies" obsessed with the land and varying soils.

This single-vineyard Cinsault comes from a plot of silty, sandy granite that includes a high portion of stones. Fermentation, 30% of which was whole cluster, took place in a concrete tank utilizing indigenous yeasts. Aging took place in 1,500-liter oak vats for 11 months prior to bottling. Named after John Coltrane, the “Trane” Cinsault is full of the energy, tension, and complexity found in each of Coltrane’s jazz recordings.

A project led by showcasing traditional Bordeaux varieties in the cooler Sonoma climate. The 2021 blend leads with Merlot reinforcing the seamless tannins but unwavering density of the blend through the end the palate, effortlessly reflecting the Bordeaux inspiration of the wine.

The Chappellet Cabernet Franc is a traditional Bordeaux blend with Cabernet Franc at its base. The original vines were planted in 1989, making Cabernet Franc a relatively new addition to Pritchard Hill. This variety thrives on the hill’s volcanic soils, where conditions are ideal for developing ripe, concentrated flavors. The blend for this 2018 is 75% Cabernet Franc, 15% Cabernet Sauvignon, 6% Malbec and 4% Petit Verdot. The wine was bottled after spending 22 months in French oak barrels (60% new). This rich and complex Cabernet Franc showcases how beautifully this grape expresses itself when grown on high-mountain slopes. The nose offers gorgeous aromas of red currant, black cherry, smokey tea, thyme and graphite, with hints of vanilla and clove from aging in French oak. On the plush, mouthcoating palate, silky tannins and a saturated texture frame the generous ripe berry flavors, with notes of earthy richness, sage and roasted coffee lingering throughout a long voluptuous finish.

Continuum by Mondavi Sage Mountain Vineyard Napa Valley Red 2021 captivates with its complexity and depth, showcasing flavors of blackberry, dark chocolate, and a hint of espresso. This wine reflects Continuum Estate's commitment to crafting Bordeaux-style blends from Napa Valley's Sage Mountain vineyard.

33% Grenache, 32% Mourvedre, 22% Syrah, 5% Cinsaut, 4% Counoise, 2% Tannat, 2% Carignan The 2021 Ditch Digger opens with a bouquet of boysenberry, petrichor, salvia, and just a touch of Garam Masala. Dense layers of raspberry, pomegranate, coriander, and Hungarian paprika melt into supple tannins. A striking mineral note drives the lingering finish all the way across the palate.

50% Cabernet Sauvignon, 25% Pinot Noir, 25% Tempranillo Fermented in stainless steel lined with oak staves for 11 months. Nose: Hibiscus, tea rose, pomegranate & Marschino cherry with subtle cinnamon, clove, and English lavender. Palate: Light body & crisp acidity meet lush fruit & spices. Intense flavors make for a sublime lingering finish.

With such amazing natural acidity, a deeper and more brooding wine can still find balance. The year spent in large format Slovenien oak Botti added an additional layer to the mouthfeel by filling out the tannin profile while also maintaining the freshness. Amarena cherries, earth, pepper like spice, violets, graphite and fresh Santa Rosa plums are aromatic highlights. A full and lush front and mid palate are balanced by the firm and very fresh structure.

Fermented 100% whole cluster with partial foot treading, this vintage shows the contrast of bright freshness against firm structure that I love seeing in Dolcetto. The elevage in large format Slovenien oak Botti pushed this contrast further by retaining freshness while also filling out the mouthfeel and structure. The nose shows black cherry, earth, roses, almond, and anise. The mouth is medium bodied with freshness and firm tannin on the finish. It is joyful and fully serious all at once.

This Texas Hill Country Mourvèdre thrives in the warm Texas climate, making it a perfect fit for the region. This wine is made from 100% Mourvèdre grapes and was aged for 18 months in 30% new French oak barrels. On the nose, you’ll discover aromas of dark cherry, vanilla spice, and hints of sage. The palate is smooth and inviting, with soft, supple tannins and rich flavors of baked strawberry and warm baking spices. This Mourvèdre offers an elegant balance, showcasing the unique character of Texas terroir in every sip.

Trousseau Noir/Cabernet Pfeffer/Valdiguié/Gamay/Poulsard Emerging from several risk-taking vineyards dotted abound Northern California. Composed of some very unique, rare varieties: 44% Trousseau Noir, 22% Gamay, 18% Valdiguié, 13% Cabernet Pfeffer and 3% Poulsard. All components fermented separately, partially carbonic for brightness and all whole cluster adding to the complex spice aromas. Delicate and lean, mineral-laden, cranberry scented with incense, tobacco, petrichor and black peppercorn. 11.8% Alc

The Sativa Carignan comes from a dry-farmed block on stony soils hand-planted by Jim and his father in the early 1960s. We fermented 100% whole bunches beneath a submerged cap, drained the free-run juice, and gave it a long slumber in our best puncheon barrels. Sixteen months later, the 2021 Sativa was bottled unfined/unfiltered. Result? The most complete, evenly ripened, complexed flavored Carignan we’ve ever bottled. This wine is a revelation and we want our members to share in our joy. Dried fig, pencil shavings, violet liqueur, smoked meat, Italian plum… and pass the Korean BBQ short ribs.

Bebida Morada, aka “Purple Drink”. A distinctive co-fermentation of two Iberian grape varieties: 70% Mencia, a red grape, and 30% Arinto, a white grape. The grapes were 100% de-stemmed and fermented together in a large stainless steel tank with daily pump-overs for approximately two weeks. Made with native yeasts and bacteria for both primary and secondary fermentation, avoiding the use of sulfur during harvest. Once the wine had completed fermentation, it was pressed to a tank, settled, and then racked to barrels the following day and then aged in neutral French ok barrels for 10 months.

Martin Woods 'Tualatin Vineyard' Willamette Valley Gamay Noir 2021 enchants the palate with its lively taste profile. On the nose, it reveals enticing aromas of red currants, wild strawberries, and a hint of floral notes. The palate is vibrant and energetic, with flavors of ripe berries, cranberries, and a touch of spice. This Gamay Noir showcases bright acidity, a light-to-medium body, and silky tannins, creating a harmonious and refreshing experience. The finish is clean and lingering, leaving a mouthwatering impression of red fruits and a subtle earthy undertone. Pair Martin Woods 'Tualatin Vyd' Willamette Valley Gamay Noir 2021 with roasted poultry, grilled salmon, or charcuterie. Its versatility and lively character make it a perfect choice for casual meals or for enjoying on a sunny afternoon.

20% Pinot Noir, 40% Gamay, and 40% Mondeuse come together in this Savoie inspired red blend made my Raj Parr. The grip from the Mondeuse complements the freshness from the Gamay and the Pinot. Bright red and black fruits with hints of earth and herbs.

A beautiful bright ruby color for this expressive wine, with aromas of blueberry, raspberry, orange peel, rose, lavender, black pepper, and morel mushroom. The palate is generous, fresh, and fruity, and the tannins are well balanced by a pleasant acidity: a wine that is very alive!

Aged for 10 months in 98% French oak; 92% neutral and 8% new, and 2% American oak. A deep magenta color leads to an enveloping aroma of cedar, shaved graphite, black plum, and dried thyme. The flavor and structure is all Napa Valley! The wine is medium-full bodied with a beautiful rich, supple texture and flavors of dark fruit, exotic spices (nutmeg & cinnamon), tobacco, coffee, and dark chocolate. There is a nice brightness from the acidity, a subtle kiss of tannin, and nice ripe fruit to make this a complete Napa Valley Cabernet Sauvignon.

82.7% Syrah, 6.0% Grenache, 5.0% Petite Sirah 3.3% Mourvedre 3.0% Whites The 2022 Syrah Distenta IV is another ripe, layered, full-bodied 2022 that’s going to deliver the goods. Ample blue fruits, kirsch liqueur, pepper, and tons of spicy notes all shine here, and this puppy has a layered, velvety mouthfeel, beautiful tannins, no hard edges, and awesome length.

37% Cabernet Franc, 21% Cabernet Sauvignon, 21% Zinfandel, 13% Merlot, 8% Barbera 8 months in 30% new French oak The Brown Estate Chaos Theory red has dense crimson color that leads to a fragrant nose of exotic Asian apple blossom, crushed rose petals, and cloves. This wine delivers a mouthful of soft, silky texture that gives way to ripe, forward fruit balanced with layers of complexity. Cascading flavors of blackberries, black cherries, cappuccino, and tobacco lead to herbaceous earthiness with undertones of big game and fresh sage and rosemary. Tastes great now, but can also be enjoyed aged through 2035!

Gewürztraminer is another grape that elicits strong emotions based on some bad experiences with soapy treacly versions. We get it! We approached this wine as a playful experiment: how long can we go letting a ferment sit on its skins? What would it do? Turns out, the answers are (1) more than 200 days, and (2) makes it delicious. Destemmed Gewürztraminer and Pinot Blanc hang out in egg-shaped fermenters for about eight months. The final wine is dry, textured, and tastes of orange blossoms, rosewater, and bergamot.

Picpoul, from the base of the Blue Mountains, is the perfect acid-driven summer white from Washington. It is crisp, invigorating, and so fresh it practically pops. Beautifully pale with aromas of lemon, lime, tarragon, and white flowers. Flavors of grapefruit, tangerine, and a salty sea brine. Paired with oysters or shellfish is heaven.

85% Chardonnay, 15% Chenin Blanc Fermented in 100% stainless steel, 3 months on the lees. On the nose, blooming jasmine, tropical guava, lychee, key lime, with stone fruit undertones. On the palate, juicy yet zesty, lythe and bright with silky, creamy texture. Medium body, lingering finish, hints of honeydew melon, limestone dust, and saline.

The wine is fermented via native yeast in stainless steel after a whole cluster pressing. Secondary fermentation and aging for four months in neutral oak on lees adds texture and complexity that are counterbalanced by being sure to pick while the acidity is still racy and pure.

Idlewild’s focus is two-fold: First, Piedmontese varieties as single varietal and vineyard wines of typicity, energy, and balance; and second, Piedmontese varietal blends that balance joy and depth while complimenting the table. Lemon balm, chamomile, sage, orange peel, straw, and white tea are highlights of the aromas. The mouth feel is saline and viscous followed by driving acidity and firm phenolic power.

These rare, near extinct vines produce unique yet fascinating fruit. In turn, the wine made from them is equally beguiling. Some skin contact lends an incandescent, roseate hue, breadth of palate and subtle tannin. Crushed by foot and left to macerate whole cluster for a few days, then pressed and naturally fermented in neutral puncheons and stainless steel followed by all neutral barrique elevage. A veritable highwire act; light on its feet, wildly floral yet savory with a visceral depth. An inebriating blend of summer melon, stone fruit, white tea and wet rock weave with finessed length and elegant palate presence. 13% Alc.

With a brilliant pale straw hue that catches the eye, the 2022 Aries offers an aromatic bouquet that practically dances from the glass, evoking notes of zesty lemon curd and delicate jasmine blooms. Upon tasting, it dazzles the palate with a vibrant display of citrus fruits, white peach, and the refreshing essence of lime leaves, all seamlessly mingling with a persistent stony minerality. Balanced bya lively acidity, it reveals a subtle whisper of graham cracker crust, a testament to its careful barrel aging.

Nestled within the Green Valley sub-AVA, the Charles Heintz Vineyard dates back to the 1912’s, where Zinfandel vines were lost to Prohibition. Chardonnay vines date from 1982 when the vineyard was replanted and has become one of the most famous sites for intricate, nuanced, and developed Chardonnay’s in Sonoma Coast.

Fruit for Sandhi’s ‘entry-level’ Chardonnay comes from an array of vineyards across Sta. Rita Hills, given the same meticulous attention as their single-vineyard bottlings. The wine shows gorgeous flavors of lemon and honey, with crisp, green-apple like acidity and tons of minerality. A perfect ‘gateway wine’ to Sandhi’s mouthwatering collection.

The 2022 Salus Chardonnay marries a complexity and refinement uncommon for the region with a dash of richness. Energetic honeysuckle and lemon zest aromatics open the experience. The first sip bursts with brightness and flavors of quince, grilled peach, lemon verbena, and subtle brioche before tastefully transitioning to a long finish of steadfast texture and composed acidity.

The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal.

La Caliera is the best Moscato d'Asti, produced at Borgo Maragliano. The wine is composed of grapes from the oldest vines of the property, and it is clearly visible in the character's character and generosity of the wine. The aroma is completely irresistible with intense, sweetish tones of shrubs and gooseberries. The taste is deliciously sweet and refreshing bubbly. A spicy wine on the tower level. The wine is especially suitable for accompanying desserts (Moscato d'Asti and good vanilla ice cream are a sure winner), but its freshness and moderate alcohol (about 5%) also make it perfect for aperitif and cozy. The wine is served coolly in champagne glass. Remember to put an extra bottle on the fridge!

Made from a blend of sustainably farmed Semillon and Sauvignon Blanc, this is a soft and luscious dessert wine with freshness, finesse and mouthwatering candied fruit notes. This is a holiday classic for a reason, but it also sings anytime alongside foie gras, fondue, Roquefort, and crème brûlée.

A thrilling vermouth, rich in sensations: among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style. A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.

Most ratafia was (and still is) made with white juice, muted with marc de Bourgogne. For starters, Didier wanted his ratafia to be red, and muted with the softer, smoother fine de Bourgogne. The goal was to change the perception of ratafia from rustic to elegant, harsh to gentle. Working with some top growers in the Côte de Nuits, Didier takes freshly harvested Pinot Noir and Gamay grapes and puts them in tank, exactly as if he were going to make a red wine. As soon as Didier tastes fermentation on the horizon, he presses off the juice from the skins and then cuts it with one-year-old fine (of his own production, of course), following the traditional ratio of two-thirds grape must, one-third spirit. The spirit kills off the yeast and the ratafia is born. The result is aromas of earth, red Burgundy, and fresh fruit, with only the slightest hint of the fine, which stays in the background and lets the fruit do the talking.

Chinato are commonly made with nebbiolo, but ‘La Ribòta’ is 100% ruché and only 1,000 bottles are produced annually. It is labeled as “Vino Aromatizzo Alla China” since it is not from Barolo and doesn’t follow the same dictates. This enticing fortified wine elixir, first developed by a pharmacist in the 1800’s, is a blend of the winery’s DOCG-level wine with botanicals including china (or quinuina), wormwood, cardamom seed, cinnamon, and orange peel, plus some more secret family recipe ingredients. It is wonderfully

This is the 7th edition of our much-loved Sweet Vermouth, made with infusions of our own home-grown blood oranges, sour cherries, wormwood and cardoons, along with coriander seed, chinchona bark and blessed thistle. The result is a highly complex, aromatic vermouth that makes a great cocktail, but our favorite way to enjoy it is as a spritzer with a twist, or “neat" as an aperitif or with dessert.

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.

Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink.

Hints of yuzu and florals. Fresh and satisfyingly bitter, it tastes like summer on the rocks. Just add bubbles.

Flein is a single-variety grape juice of the highest quality. Three winegrowers from the Alpine region, all of them long-time friends, refine their region-typical grape varieties into juices which open up new dimensions of taste - either as an aperitif or food companion. The grapes for Flein come from vineyards that were selected specifically for the production of the juice. The cultivation of the vines, like the harvest, is done carefully by hand. Gently pressed like champagne and pasteurised using the latest technology, Flein enables variety-typical aromas. Flein comes with a surprising freshness, elegance, and lively acidity

Hints of yuzu and florals. Fresh and satisfyingly bitter, it tastes like summer on the rocks. Just add bubbles.

Hints of yuzu and florals. Fresh and satisfyingly bitter, it tastes like summer on the rocks. Just add bubbles.

Build your own cheese & charcuterie board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Spanish Ibérico Salami, Lemon Almond & Hazelnuts, Cornichons, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

Build your own cheese board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Lemon Almond & Hazelnuts, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 people. 
Three cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 20-30 people. 
Five cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 15-25 people
. Three sliced charcuterie (1/2lb each) with house marinated olives & cornichons

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 4-6 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 8-10 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 15-20 People

From Magnol Bakery

A crisp exterior with a gooey custard flavored with vanilla and dark rum. Baked in a copper mold lined with beeswax and clarified butter.

Sweet roll flavored with Jasmine, lemon zest, and topped with freeze dried raspberries.

Choux pastry with pecan cream, pecan praline, syracuse lemon jelly.

Caramelized, crustless basque cheesecake, bitter orange marmalade

Tuesday: Spicy Spreadable Salami, Giardinera, Baby Arugula, on Demi Baguette Wednesday: Wildcard Wednesday?! Thursday: Vegetarian Day! Friday: MCW Club! Turkey Breast, Swiss, Bacon Aioli, Shredded Iceberg, Tomato, Pickled Red Onion, on Pretzel Bun Saturday: Pastrami, Provolone, Korean Style Slaw, Gochujang Aioli, on Pretzel Bun Sunday: Jambon Beurre

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

4 oz jar – house made crème fraîche

A traditional butter made from cultured cream and sea salt. This butter has an amazing flavor and texture. I

Tart cranberries, a smidge of raw wildflower honey, and a medley of organic seeds with the savory undertone of Herbs de Provence.

Olive & Za'atar Crisps achieve a perfect balance - nutty almonds and sesame seeds mingle with rich olives and a warm Za'atar spice medley. There’s earthy buckwheat mellowed with a touch of honey. Perfect for dipping in your favorite hummus or try topping with whipped feta and smoked fish.

These lightly sweet, classic tea biscuits are unlike any you’ve tasted. A fourth generation family recipe, our original Oatcakes are crisp and buttery with layers of toasted oats and a hint of salt. Enjoy Oatcakes on their own or pair them with your favorite jam, nut butter, or virtually any cheese—from blue to brie.

Layers of oats with roasted hazelnuts in every bite. Our Hazelnut Biscuit tastes amazing with bittersweet chocolate, fresh chevre or fruit preserves.

The dreamy scent and exquisite flavor of the Seville Orange will sweep you up into the magic of the South of Spain in the springtime. Light hints of citrus for a very original taste. Want to know a secret? Pair the orange torta with a nice brie!

Raw Honey infused with Winter Black Truffles.

This local honey has a more nuanced taste than its amber color suggests. Soft and well-balanced with warm, fresh tasting notes.

Our Chai-infused honey tastes like a warm cup of tea on a cool night. We steep the intoxicating mix of cardamon, cinnamon, clove, ginger and peppercorn in our local wildflower honey to create this popular infusion.

Our Ol’ Tejano Chile Pequin Jam embodies the true flavors of South Texas. With a little more heat than your standard pepper jam, our Pequin peppers provide a unique smoky heat that goes well with just about anything! Use it sparingly as a spicy glaze for grilled meats or seafood. Mix it into cream cheese for a zesty spread, or add a kick to your morning routine by pairing it with eggs or breakfast burritos. Incorporate it into stir-fries or marinades for a spicy twist. Remember, a little goes a long way, so experiment to find the perfect balance of heat and flavor in your dishes.

Our Pear Burner Jam is truly one of a kind, made with handpicked prickly pear from South Texas, which gives notes of melon and concord grape.

Fresh, earthy rosemary and zesty, sweet-tart grapefruit fuse together to make one of the most complex and versatile marmalades we have.

Fig & Balsamic Vinegar confit is a perfect addition to any appetizer plate. You can see and taste the high quality ingredients, as you spread this confit on a cracker. Enjoy this confit on a sandwich or a cracker with goats cheese or parmesean for a rich treat.

Made with traditional techniques, this rustic and hearty grain, old fashioned mustard has a mild and smooth flavor with just a little spice. Beautiful as a cream sauce over white fish, or spread on grilled meats, the all natural ingredients in this mustard will enhance any dish it is added too. This mustard is also great as a dipping sauce or mixed with a little vinegar to create a not to spicy salad dressing.

Bornibus Tarragon Mustard is an exquisite condiment that marries the fiery zest of mustard with the refined, aromatic flair of tarragon, creating a condiment that perfectly complements fish dishes with its unique and distinguished note.

Savor the Essence of the French Riviera with Bornibus Herbes de Provence Mustard, a condiment that encapsulates the sun-drenched flavors of the South of France. Perfect for grilling, this mustard adds a bouquet of aromas to your dishes.

Salfiore di Romagna sea salt blended with seasonal herbs and spices from our own Goodthyme Farm!

Conservas Ortiz preserves their fresh anchovies (boquerones) using a totally traditional method and always following strict quality controls. Anchovies are filleted by hand, one by one, and marinated in wine vinegar. Once they have reached optimum maturity, they are packed in olive oil, garlic and parsley. Their unique, delicate flavor makes them ideal for serving dressed in balsamic vinegar and chopped onion, or salads.

Wild caught and hand packed as always, this bivalve is razor sharp when it comes to health and it’s a rich source of vitamin B-12. The razor clams in brine have a mild sweetness bursting with flavors of the sea.

Wild caught and hand packed as always, this bivalve is on the milder side with a pronounced sweetness and nutritional richness that is unparalleled. Mussels are excellent sources of protein, containing all the essential amino acids.

Smoked in small batches over a mix of beech, maple, and birch wood, hand-packed, and canned by fifth-generation family-run cannery on the central coast of Washington.

Fly By Jing is the first premium Chinese food company that brings thoughtfully crafted pantry staples to the modern kitchen. Developed by Jing Gao, a chef, entrepreneur and renowned expert on Chinese cuisine, the Los Angeles-based company is on a mission to bring uncensored Chinese flavors to the table.

Enjoy this exquisite oil over salads and grilled vegetables, or simply as a dip for crusty artisan bread. Certified organic by S.C. CAAE.

For the salted chocolate lover: welcome home. Just when you thought the chocolate couldn't get any better, a surprise salt crystal sneaks in an opens up your pallet to allow even more flavor in!

Eating this bar is like driving your tiny convertible through the winding streets of Rome, en route to your favorite coffee spot. 70% chocolate with espresso nibs to wake up your tastebuds and make the cacao sing.

We make our own hazelnut butter with the world’s finest Pacific Northwest hazelnuts, then grind it with dark chocolate for the richest chocolate-hazelnut experience around. This bar is nutty and creamy and is the favorite bar of our oompaloompas. Our Bonnie line is made with 50% raw(low roast) & 50% roasted cacao for a smooth & toasty flavor.

Fast-Acting • Creative & Inspiring Sativa •Cannabinoids per gummy 8mg THC • 2mg CBD • 2mg CBG

Fast-Acting • Mellow & Relaxing Indica •Cannabinoids per gummy: 8mg THC • 8mg CBD • 8mg CBN

Fast-Acting • Calm & Uplifting Hybrid •Cannabinoids per gummy: 8mg THC • 4mg CBD • 4mg CBG

A little bit nutty and a little bit sweet, Táche is a vegan plant-based milk made with real pistachios. Made without any added oils, this pistachio milk is light on calories and carbs, yet, big on flavor.

Introducing Olympia Provisions Dog Treats! These protein-packed meaty sausages are made of 100% pure pork. Not only are these treats addressing sustainability in our food systems, they are both delicious and nutritious for your dog!

Elegantly serve cheese, hors d'oeuvres, appetizers, and desserts atop this sophisticated Acopa marble and acacia wood 11 1/2" x 6" serving board! This serving board is designed with the perfect balance of white marble and acacia wood. The cool marble makes it ideal for serving cheeses and fruits, while the natural acacia wood center and handle ensure it will work well in both upscale and rustic settings.

Ask about what colors we have available!

This Laguiole 3 piece cheese set by Jean Dubost features an orange cleaver, purple spreader, and yellow cheese knife.

Made with Hook's 5yr Cheddar and Prairie Breeze Cheddar, diced pimentos, green onion, and fresh dill. Enjoy with crackers or make the best grilled cheese sandwich EVER!

Fresh Mozzarella made with grass fed Jersey Cow's milk from Lira Rossa in Moulton Texas.

The Mozzarella Company was started in 1982 by Paula Lambert after a trip to Italy where she fell in love with fresh mozzarella and cheesemaking. Her tiny factory is located in downtown Dallas where they make cheese fresh daily the old-fashioned way - by hand. Hoja Santa is a fresh goat cheese that is wrapped in hoja santa leaves that flavors the cheese with a hint of mint and sassafras.

Owners Sandy & Julie Cameron milk their heard of sheep and goats year round to produce their specialty cheeses. By the afternoon, the morning milk has been turned into cheese, cubed and bathed in premium olive oil alongside fresh herbs, garlic, and spices. This cheese is ultra fresh and super addicting!

C'Mon Berto!, is the newest creation from Lira Rossa Creamery in Moulton, TX. Cheesemaker Andrea Cudin lovingly named this cheese after his Uncle Berto and uses fresh grass-fed Jersey cow's milk to make this camembert style. The rind is beautifully bloomy and thin with a rich buttery paste that exudes notes of grass and fresh cream.

Sweet Grass Dairy in Georgia was one of the first American dairies to adopt rotational grazing. This means the herd is shuffled around to fresh parcels of pasture after each milking to ensure fresh green grass for grazing. The difference in milk quality, richness, and aroma is astounding. Green Hill is their Camembert style, aged for 3-5 weeks this soft-ripened cheese develops a thin white rind and a golden yellow sliky interior. You can truly taste the fresh grass!

The Screamer from Ueli Moser is a classic triple crème cow’s milk cheese with at least 75% fat, one of the very few of this style made in Switzerland. It stands out for its less fluffy and more compact texture, as well as its cheesy flavor instead of overpowering salt and cream that is so commonly found in this style of cheese. Think butter, but better.

Tiger Lily is a uniquely creamy, washed-rind cheese that blends the best of French Tomme and Italian Taleggio. With a rich, velvety texture and a distinctive rind, it offers a complex flavor profile that some compare to Maroilles. Its bold aroma hints at the deep, decadent flavors within—earthy, savory, and utterly indulgent. As a washed-rind cheese, Tiger Lily can be delightfully pungent, making it a standout on any cheese board for those who appreciate a little funk with their creaminess.

The first cheese from Hudson Valley creamery Four Fat Fowl, St. Stephen is a beautiful hand-crafted triple cream that bursts with buttery and milky overtones. Made with jersey cow's milk and fresh jersey cream, this cheese has a smooth, silky interior and soft bloomy rind. Pair with a glass of bubbles!

Brie L'Indulgent is just as it sounds….indulgent! This triple crème brie is made in Northern France by Societe Fromagere de Raival, the same makers of the ever so popular Le Châtelain Brie. Made with 70% butterfat this cheese is luxuriously rich and surprisingly smooth. The beautiful bloomy white rind holds a creamy interior that melts in your mouth like butter. Grab a crusty baguette and a bottle of Champagne to enjoy with this stunning brie!

Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300's. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk at their farm in Cologno al Serio outside of Bergamo. We are lucky enough to carry their Quadrello di Bufala. A washed-rind buffalo milk cheese made in the style of Taleggio, it has a rind that ranges from pale pinkish red to oatmeal colored and drier. In both instances the rind protects the cheese so it stays delicious. It has richness from the buffalo milk, mingled with the saltiness of a washed-rind cheese. Quadrello is wonderfully creamy and sweet with a slight tang in the finish.

A darling, smaller formatted wheel that hints at its friendly and lovable, yet decadent flavor. These cuties are brined for two hours, then cold aged for 70 days to ensure a smooth firm texture, yet mild flavor. First impressions are a fatty, buttery, nuttiness with a creamy finish and only the faintest hint of sheepiness/lanolin. The texture is semi-firm, unchallenging and undeniably snackable. Suitable for cheese lovers of all ages and every level. Cheddar who?

Made in La Rioja, Spain's famous wine country, comes Oveja Anejo, an aged sheep's milk cheese. Made from the milk of one specially chosen herd, Oveja Anejo is aged fore 12 months and rubbed with olive oil to help develop its lovely natural rind. Slightly crumbly in texture, the paste has a full, intense, nutty flavor with deeply savory aromas.

Tulip Tree Creamery is located in Indianapolis, IN and was founded in 2014 by Fons Smits and Laura Davenport. Using traditional European recipes with their own twists, Tulip Tree Creamery produces an array of washed rind and soft-ripened cheeses, as well as a few fresh and aged styles. Nightshade is inspired by one of Fons' favorite cheeses, Old Amsterdam. It's full flavored with a hint of sharpness. Aged for 7 months, Nightshade is has a smooth yet firm texture with caramel undertones.

Made from organic Jersey cow's milk, Wagon Wheel is Cowgirl Creamery's first large format aged cheese. Inspired by Italian Fontina, Wagon Wheel is a reliable cooking cheese and an excellent choice for a cheese board. The washed-rind is rosy-hued with a golden colored paste that is irresistible when melted. Notes of brown butter and cream are balanced by a slight tartness.

Escape to the west coast with Seascape, a mixed milk semi-firm cheese from the Central Coast Creamery in California. Made with a blend of goat's milk and cow's milk, Seascape has a slightly crumbly texture and complex tanginess. Aged for at least 4 months, this cheddar-style cheese develops slightly sweet flavors with hints of caramel and a sharp finish!

Founded in 2013, The Mystic Cheese Company started it's humble journey in shipping container on a farm in Lebanon, CT. The company is committed to making the best cheeses using traditional methods and maintaining the integrity of cheesemaking. The Gray pays homage to Cheshire, a cheddary style cheese originating in the UK. Made with raw milk from Ayrshire cow's, The Gray is creamy yet crumbly with savory, buttery notes and a juicy acidity.

Asiago is a DOP protected cow's milk cheese produced in the provinces of Vicenza, Trento, Padova, and Treviso. Stravecchio, meaning "extra aged", is the oldest of the three Asiago's available on the market. Cow's graze on fresh pastures of the Asiago Plateau and surrounding areas known for their mild climate and fresh air. Asiago Stravecchio is aged for 12 months giving the cheese a firm texture and complex flavors of toasted bread, almonds, and a pleasant sharpness. It's a wonderful cheese to cook with but also elegant enough for a cheese board.

Named after the region's highest mountain peak, Schnebelhorn is a unique Alpine cheese that stands out for its elaborate textural and flavor characteristics. Cheesemaker Reto Güntensperger ages Schnebelhorn for 8-9 months, giving the cheese a pronounced level of Alpine cheese spiciness that is balanced by tremendous butter and cream.

Aged for 4-6 weeks, this Chimichurri gouda is bright and herbaceous with a hint of spice. Flavored with savory garlic, fresh parsley, and cilantro this cheese truly represents one of Argentinas favorite condiments. Delicious and versatile, the Chimichurri gouda is perfect for any recipe or any cheese board!

Truffle Gouda is a farmstead raw-milk Gouda with shavings of black Italian truffles. The cheesemaker uses the same base recipe as "Boerenkaas" or raw milk Farmer cheese, then after the curd is cut and just prior to pressing and shaping the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd. The texture is semi-soft and super creamy, flavors of cream, walnuts, and earth balance the aromatic notes of the truffle.

Marieke Penterman was born and raised on a 60 cow dairy farm in the Netherlands. After moving to Wisconsin with her husband Rolf, Marieke was desperately missing the gouda from her homeland so in 2006 Marieke and Rolf started Holland's Family Cheese in Thorp, WI. Marieke makes many different styles and ages of her traditional dutch style gouda, but her Jalapeño Gouda is a favorite! This young cow's milk gouda is elevated by the fresh bite of jalapeño peppers and is wonderfully balanced! Great on its own or melted on a burger!

OG Kristal, also known as Old Groendal, is an award winning aged Belgian Gouda style. Produced in the region of Roeselare, aged for at least 18 months. OG Kristal has a full bodied caramelized flavor with a dense texture and lovely crystallization.

An American original, Red Rock is a unique cheddar blue style from Roelli Cheese Haus in Wisconsin. This beautiful naturally bloomy rinded cheddar cheese has a slight blue vein and rich, dense paste. Richly colored with annotto and cave aged for at least 60 days, Red Rock is mild and earthy and looks stunning on a cheese plate. Even blue haters will love it!

In 1991, Swiss cheesemakers Fermo Jaeckle and Otto Roth joined with cousins Felix and Ulrich Roth to extend their European/Swiss roots and cheesemaking expertise to Green County, Wisconsin. Situated in the heart of Wisconsin this area is locally known as Little Switzerland for its source of high quality milk. After a local Danish Cheesemakers business ran aground, they were in search of a new outlet for their milk. Buttermilk Blue was born! This Danish style blue is ivory colored with abundant veining. The cheese is has rich cream-like flavors, and a robust tang reminiscent of Buttermilk!

Bayley Hazen Blue is a Jasper Hill Farm original, and is made from high-quality whole raw milk. It is named for an old military road commissioned by George Washington during the Revolutionary War. Though no major battle ever took place, the road brought Greensboro its first settlers and continues to be used today.

Rouge River Blue is an organic cow's milk blue made in southern Oregon's Rouge Valley. Each wheel is cave-aged for 9-11 months and wrapped in organic Syrah grapes leaves that have been soaked in pear brandy. Only available during the holiday months, Rogue River Blue exhibits flavors of pear, spice, vanilla, hazelnut, and bacon.

Pecorino Romano is one of Italy's oldest cheeses and is a staple in Italian cooking. Pecorino simply means "sheep" in Italian and although protected by the European Union, the name Pecorino is more of a description rather than a brand. This particular Pecorino is small production and made with raw sheep's milk from the Roman countryside. Aged a minimum of 10 months, production for Pietro Punturi Pecorino is very limited and done in the traditional way by hand. This cheese is robust, salty, and sharp yet incredibly well-rounded in flavor. The texture is firm, dry, and crumbly making it the perfect cooking or finishing cheese. But you also wont be able to stop snacking on it!

At Bertinelli farms, 20 forms of Parmigiano-Reggiano are produced 365 days a year. Founded in 1895, this historic company focuses on the high quality of the milk to make the best Parmigiano-Reggiano possible. Aged for 24 months, this cheese is everything you want in a parm, nutty, crunchy, savory, and sweet. MCW is one of only 5 retailers of this Parmigiano-Reggiano in the country!

We carefully source the highest quality pork and season it with savory spices. We then add our homemade black garlic to give the salami a unique umami taste with a subtle sweetness. The result is a complex, irresistible flavor that is sure to impress.

We source high-quality pork and season it with select fennel seeds to create a bold, complex flavor. Our commitment to quality is evident in our partnership with farmers who practice humane and sustainable practices.

Traditional French salami flavored with garlic & black pepper.

Chorizo Espanol - Spanish style chorizo with a smoky heat. Made with Spanish Pimeton and white wine.

Salchichón is a dry-cured sausage similar to Italian salami. Coarsely chopped Ibérico pork meat is mixed with pork fat and spices to create a deeply savory, satisfying treat where the flavor of the pork really shines.

Renowned chef Cesare Casella presents his Prosciutto Speciale, an exceptional slow-cured ham made from heritage breed pigs here in the U.S. As a child in Tuscany, he became well versed in the ways of the norcini, the traveling butchers who went from house to house preparing, seasoning, and aging meat. Since then, he has had a successful career in New York City as a chef, author, and educator. Drawing inspiration from his experience, he decided to focus his efforts on premium artisanal ham. He uses heritage breeds of pigs, including Berkshire, which he cures on the bone. Using just salt and high quality pork from family farms, the meat is transformed into marbled, delicate, and nutty ham.