Tina's Cocktail Bar & Bottle Shop

Located in Slovenia’s Goriška Brda zone, the Štekar winery is known for producing wines made in the traditional manner, with extended skin contact and little to no added sulphur. This Pinot Gris comes from vines of varying age in the winery’s Procno and Španc vineyards. The rich soil gives this orange wine extra texture and personality, enhancing its aromas of bruised pear and savory herbs. A chef’s dream for pairing, the wine works well with pot pie, French onion soup, and a host of main dishes.

Rebula, also known as Ribolla Gialla, is a grape native to Friuli in Italy and this little corner of western Slovenia. As the natural fermentation began, the skins remained with the must for 24 days before being removed. The wine remained in giant Acacia wood barrels for eight months before being bottled without filtration. The result is expressive and spectacular; aromatic and inviting on the nose, the Rebula showcases yellow fruit, a firm structure.

2 bottles of wine selected specifically for you.

120g | Ati Manel, Portugal Vitamins, omega 3, proteins, antioxidants ... tuna is a powerful and balanced food, precious for the health of the body.

3oz | Ekone Oyster Co., Washington State US Ekone was founded in 1980 by Nick and Joanne Jambor, shellfish farmers keen on perfecting their smoking techniques and recipes Working in harmony with nature through regenerative farming, they bring a technical expertise built over generations.

3oz | Ekone Oyster Co., Washington State, USA Ekone was founded in 1980 by Nick and Joanne Jambor, shellfish farmers keen on perfecting their smoking techniques and recipes Working in harmony with nature through regenerative farming, they bring a technical expertise built over generations.

110g | Fangst, Denmark FANGST is Scandinavian for ‘catch’ – and is the name of our small company. We are rooted in Nordic nature and food culture. It is our mission to make tasty meals and snacks from what we catch, harvest and hunt. In waters, fields, and forests of the North. With respect for nature and gastronomic craftsmanship. Preserved and ready to serve. For more Recipes: https://fangst.com/blogs/serving-suggestions

110g | Fangst, Denmark FANGST is Scandinavian for ‘catch’ – and is the name of our small company. We are rooted in Nordic nature and food culture. It is our mission to make tasty meals and snacks from what we catch, harvest and hunt. In waters, fields, and forests of the North. With respect for nature and gastronomic craftsmanship. Preserved and ready to serve. For more Recipes: https://fangst.com/blogs/serving-suggestions

110g | Fangst, Denmark FANGST is Scandinavian for ‘catch’ – and is the name of our small company. We are rooted in Nordic nature and food culture. It is our mission to make tasty meals and snacks from what we catch, harvest and hunt. In waters, fields, and forests of the North. With respect for nature and gastronomic craftsmanship. Preserved and ready to serve. For more Recipes: https://fangst.com/blogs/serving-suggestions

110g | Fangst, Denmark FANGST is Scandinavian for ‘catch’ – and is the name of our small company. We are rooted in Nordic nature and food culture. It is our mission to make tasty meals and snacks from what we catch, harvest and hunt. In waters, fields, and forests of the North. With respect for nature and gastronomic craftsmanship. Preserved and ready to serve. For more Recipes: https://fangst.com/blogs/serving-suggestions

75g | Jose Gourmet, Portugal A pâté made from a blue fish (thus are called in the Mediterranean area the edible saltwater or freshwater fish with a fat percentage over 2.5%)

75g | Jose Gourmet, Portugal For this version, we take the usual condiment of our pâtés (olive oil, tomato, vinegar and pepper) and add piri-piri to the mix. The spicy aroma is smooth and well-balanced with the remaining ingredients.

120g | Jose Gourmet, Portugal Our small sardines are fished in the Atlantic and Mediterranean oceans and bring alone all the quality of fresh fish. After that, a refined and carefully prepared mixture is added, they go through the smoking chamber, and premium quality olive oil is added as well.

90g | Jose Gourmet, Portugal Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.

120g | Jose Gourmet, Portugal Captured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavour unaltered.

5.3 oz | Scout Cannery, Alaska At Scout, we focus on promoting biodiversity by working with an ever-growing variety of species that have been deemed regenerative and abundant by third-party auditors. Our work with nature requires respect, mindfulness, transparency, and gratitude.

110g | Ramon Pena, Penedes Spain Ramón Peña takes sustainability seriously, ensuring its fish and shellfish is caught mindfully and without damage to the ocean environment, and it only uses seasonal produce sourced from the fish market in its tins.

2 bottles of wine selected specifically for you.

2 bottles of wine selected specifically for you.

2 bottles of wine selected specifically for you.

Baga and Bical | Beiras, Portugal Practicing biodynamic, A blend of 80% Baga and 20% Bical harvested early from assorted vineyards in Bairrada (the three “Bs” of the title). Primary fermentation with indigenous yeasts; base wine is unfined and unfiltered. Secondary fermentation via traditional method in bottle followed by nine months’ aging sur lies before disgorgement. No dosage. Salty, creamy, clean, and aromatic wine. DRY!

Falanghina from Benevento blended with a little Greco from their vineyards in Montemarano. The grapes were fermented on the skins for four days before being pressed off and put into bottle the following spring with a little Greco must for a second fermentation. There is no disgorgement, making for a cloudy, amber sparkling wine full of energy. As old-school as it gets; served alongside some nice salame or a good hunk of cheese, it makes for a wonderful aperitif.

Glera | Veneto, Italy Organic, Hand Harvested A wine with an opposing soul between seriousness and lightness. Fresh and sapid flavors combine with wild flowers and ripe friut aromas. Light Filtration before bottling.

Ercole Pet-Nat Rosato is made from a blend of indigenous Piedmontese grape varieties, primarily Barbera and Dolcetto. The wine has a vibrant pink hue and a lively effervescence. The nose is aromatic, with wild strawberries, raspberries, and a hint of rose petals. It is fresh and fruity on the palate, with flavors of red berries, citrus, and a subtle yeasty complexity from the natural fermentation. The finish is crisp and refreshing, with balanced acidity and a gentle, persistent fizz.

80% Garganega/20% Malvasia. Sparkling wine with a pale straw yellow color. Floral fragrances with aromatic notes. In the mouth the freshness and flavor prevails. Easy to drink wine.

Salty peach and apple with a tangy sourdough finish. The bubbles are lively and persistent. A crisp and enjoyable sparkler!

Fruhburgunder from Mosel. This wine feels fantastic in the mouth, simultaneously creamy and refreshing. The wine drinks essentially dry but the small amount of sugar propels the fruit, which is centered around plums and mulberries. Finishes bright and clean.

Chenin Blanc | Loire Valley, France Biodynamic Farming, 90 year old vines. Fermented in Neutral Oak. A fresh, sparkling Vouvray with green-fruit, quince, pear, and typical smoky, minerality note that is typical for this style.

Verdelho | Alsace, France This wine showcases a vibrant orange hue, characteristic of orange wines, which is achieved through extended skin contact during fermentation. The bouquet is a delightful blend of citrus and stone fruit notes, accompanied by subtle floral hints. The wild yeast fermentation adds complexity, introducing a slight funkiness that enhances the aromatic profile. On the palate, the wine is fresh and youthful, featuring lively acidity. Prominent flavors of ripe peaches, apricots, and citrus fruits are beautifully balanced by a touch of earthiness and minerality. The Pet-Nat style imparts a natural effervescence, resulting in a creamy texture that elevates the overall drinking experience. The finish is crisp and refreshing, with lingering fruity notes and a hint of salinity, making this wine a versatile companion for a variety of food pairings.

Pinot Blanc | Alsace, France Bottled with zero dosage. Bone dry, with minerals in the midpalate and a bright finish. The color is pale yellow with fine perlage. Fresh aroma with notes of white flowers, hints of toast. Delicate, delicate fruity taste with an elegant aftertaste.Intense aroma, flowers, summer garden, hazelnut, strawberries with cream. A refreshing aperitif sparkler.

95% Grenache/5% Pineau d'Aunis. It's juicy and moorish, with tingly bubbles that lift the luscious dark cherries and raspberries out of the glass. This is far too easy to drink, even for the most restrained among us.

From two well known (to us) sites in the Applegate Valley, Layne and Four Diamonds, this blend of Vermentino and Muscat is brimming with grapefruit and Meyer lemon, golden kiwifruit, papaya, starfruit, racy acid, fresh salinity, and of course, bubbles. We are so excited to be able to release the fruits of this year in time for this years holidays. 2023 was an unpredictable growing season, with a late start, consistently pleasant summer weather, a couple of heat spikes, and an early harvest. The vibrancy of fruit and balance of structure in this wine is a great example of what to expect from the Oregon 2023 vintage as a whole.

Trebbiano, Malvasia, Verdicchio, Grechetto | Lazio, Italy A blend of Trebbiano, Malvasia, Verdicchio and Grechetto left to ferment on the lees for a period of two weeks or more, extracting all of the flavors, colors and textures of its fruit. The result is a wine of often deep golden color and penetrating minerality with hints of herbs, particularly anise, and wild flowers. At this quiet religious outpost, eighty women of this religious order work vineyards and orchards and gardens organically. Tina's owner has had the pleasure of visiting the Sisters of the Cistercian. Located just 30 minutes from her families home. She has enjoyed a day exploring the Monastery and attending mass with the community. Making this wine is a reminder of her second home in Lazio. Enjoyed often at her personal dinner table.

Light-bodied, aromatic, and known for its bright acidity. Frappato wines typically exhibit flavors of red berries such as raspberry and strawberry, along with floral notes of violet and a hint of spice. They are characterized by their soft tannins and refreshing, juicy character.

The Benvenuto Zibibbo Orange is a skin-contact moscato vinified dry. Super aromatic with a subtle tannic pull, this is perfect with roasted game or funky cheeses.

100% Brachetto. Fresh, light, & chillable, this is a perfect red to get us through these long summer days. Pretty rose, violet and crunchy red cherry fruit on the nose. A little tart, a pinch herbal and plenty berry-cherry fruity on the palate.

100% Gual, Tenerife, Canary Islands The producer, Jesus, vinifies as if they were red grapes (in the “ancestral” style). Macerated for three weeks on the skins; the extended maceration time results in a beguilingly aromatic wine. Gual is a light-colored grape, so the wine’s color is not deep orange the way other wines made in this style can be. Vinified and aged in a cement egg.

100% Listan Negro from the island of Lanzarote in Canary. Black volcanic soil gives a type of expression one might sense with smoke and tangy fruit. Succulent and strawberry infested; herbs, orange oil, mint and rock.

Rebula, also known as Ribolla Gialla, is a grape native to Friuli in Italy and this little corner of western Slovenia. As the natural fermentation began, the skins remained with the must for 24 days before being removed. The wine remained in giant Acacia wood barrels for eight months before being bottled without filtration. The result is expressive and spectacular; aromatic and inviting on the nose, the Rebula showcases yellow fruit, a firm structure.

Štekar Emilio Cuvée is the premier white for the Štekar family and takes its name from Jure’s great grandfather. 14 days of skin-contact.

Located in Slovenia’s Goriška Brda zone, the Štekar winery is known for producing wines made in the traditional manner, with extended skin contact and little to no added sulphur. This Pinot Gris comes from vines of varying age in the winery’s Procno and Španc vineyards. The rich soil gives this orange wine extra texture and personality, enhancing its aromas of bruised pear and savory herbs. A chef’s dream for pairing, the wine works well with pot pie, French onion soup, and a host of main dishes.

Pale pink in color, light and acidic on the palate. Flavors of strawberry, watermelon, and raspberry.

Skin contact Pinot Gris, certified biodynamic. This Austrian wine shows notes of nectarine, apricot and orange zest with a touch of wild flowers & herbs.

Pab Chevrot's impeccable Pinot Noir annually gives us our most spectacular rosé from Burgundy, the Sakura. Aromas and flavors of currant, cherry and fraises des bois are underlaid by a mineral and serious structure. Biodynamic.

Frozen strawberries, Arnold Palmer, thirst quencher

Pinot Noir, Pinot Gris, Pinot Blanc | Willamette, Oregon The name refers to how we make it and what you should do when you drink it. All the grapes that go into it (an ever-changing mix of white and red varieties) are fermented whole-cluster, entirely via carbonic maceration in sealed tanks. We can’t touch it if we wanted to! Then we indeed do a little something. The grapes are pressed and the wine is rested in tank and neutral barrel for a few months. Do Nothing tastes like Hawaiian Punch and river rocks, and is perfect with just about everything or perhaps preferably, nothing at all.

Pinot Gris, Gruner Veltliner | Willamette Valley, Oregon “For Heaven’s Sake” is unfined, unfiltered, and the color of a tequila sunrise! Explosive aromas of raspberries, papaya, flaky pastry, and black pepper greet your nose, followed by flavors of juicy raspberries and tangy Rainier cherry. Serve at room temperature.

French Colombard, Gewürztraminer (Paso Robles, Zinfandel, Albariño | Central Califonia The organically farmed French Colombard, Gewürztraminer, and Albariño underwent 24 days of skin-contact before being blended with the Zinfandel for co-fermentation in stainless steel. The wine was then aged sur lie in a mix of new French oak barrels and stainless-steel tanks for 3 ½ months before being racked off lees to tank and bottled.

Salty peach and apple with a tangy sourdough finish. The bubbles are lively and persistent. A crisp and enjoyable sparkler!

This is a blend of white grapes- Tsitska, Tsolikouri and Krachuna all fermented and aged in Qvevri that have been in Archil Guniava's family for generations. Full bodied and deep amber in color with wild herbs, apricot and citrus pith.

Meaning "old fashioned" (paleokerisio), this sparkling revives the well-known traditional semi-sparkling wine of the region. Local Debina, Vlahiko, and Bekari grapes go through skin contact before fermentation, resulting a light amber orange color. Off-dry charming sparkling with flavors of baked pear/apple, orange peels, and mountain spices.

Riesling | Finger Lakes, New York The Riesling vines were first planted at Barrow Vineyard in 2013, when the Bloomers purchased the hillside site on the east side of Seneca Lake. The grapes were hand-harvested, crushed, and fermented on skins for approximately 21 days. The skins were pressed off and the wine sat on lees for one year in stainless steel before bottling, unfined/unfiltered.

Zweigelt | Kremstal, Austria Demeter Certified Biodynamic A blend of three vintages. Light rosé, little alcohol and little sugar with a lot of acidity, of which a third or fourth glass never hurts.

100% Gruner Vetliner. Fresh, vivacious, and structured.

Skin contact Pinot Gris, certified biodynamic. This Austrian wine shows notes of nectarine, apricot and orange zest with a touch of wild flowers & herbs.

Pretty floral aromas of honeysuckle and lemon blossoms give lift to juicy white nectarine, apricot and lime zest. There is a hint of chalk dust and beeswax that give an added dimension. The palate follows the nose with additional flavors of green apple, bosc pear and tangerine. Surprisingly broad, full and expansive on the palate given the ample acidity. 100% stainless steel fermentation, 6 months of aging in neutral french oak.

Predominant aromas of sweet citrus fruit with hints of ginger, exotic flowers and spices are supported by a framework of cinchona bark and bitter root extracts. Adds refreshing fruit flavors and crisp bitterness to a variety of cocktails. Pairs especially well with sparkling wine and aged spirits. Pairs with sparkling wine, bourbon, rye whiskey, and spirit forward cocktails.

Aromatic, layered, and full of spice, this vermouth is bright on the front with hints of rhubarb, cocoa, and vanilla. Its sweet, creamy finish is balanced out by oak and pleasing bitter notes from gentian root and orange oil bitters. It's made with flavors of citrus fruits, ginger, exotic flowers and spices, & cinchona bark. Pairs with straight bourbon, rye whiskey and other flavorful spirits.

This wine is very fresh and has a vibrant acidity. On the nose, it has fragrant aromas of fennel, dried fruits and fig tree leaves; as well as a distinct mineral quality that is a result of the volcanic soils. This crisp white calls for grilled fish, potatoes and 'mojo verde', a typical sauce from the Islands made of garlic, cilantro and olive oil.

Dark gold. Pungent aromas of honey, poached pear, apricot pit and toasted almond, with notes of herbs and chamomile. Wild stuff, offering sweet flavors of dried orchard and pit fruits that are firmed by a dry, nutty quality. The herbal element adds complexity and carry-through to the long, sappy, gently spicy finish. This would go with a range of cheeses, from younger goat to full-flavored blue.

Gewurztraminer | Alsace, France Certified Demeter Biodynamic Domaine Christophe Mittnacht is run by Christophe and his wife Yuka, a talented Japanese chef. They own and farm some of the finest sites around Ribeauvillé, Hunawihr and Ribeauvillé. This Gewurztraminer is made with grapes from 40 year old vines and gives notes of rose petals, white pepper, lychee and a little lime coming off the nose. It has a slightly oily texture and a lingering acidity.

Roussanne | Loire Valley, France Biodynamic Viticulture Generous honeysuckle and cantaloupe aromas, pleasantly round with good acidity.

100% Chardonnay. This wine is astonishingly bright and quenching with aromas of white flowers, a light tropical fruit middle, and a crisp-creamy finish.

Cortese | Piedmont, Italy >Biodynamic Farming >Cortese. From a certain parcel of biodynamically farmed estate vines on white limestone-clay soils in Gavi. The bunches are harvested by hand, direct-pressed and fermented spontaneously with no sulfur in old barrels. The wine is aged for around a year in the same old barrels and bottled without fining, filtration or sulfur.

Insolia | Sicily, Italy Biodynamic Viticulture Biscaris is an 11-hectare biodynamic estate in the town of Acate, in the classico zone of Sicily’s only DOCG, Cerasuolo di Vittoria. Hints of beeswax, dusty yellow flowers and cardamom waft up to create a decidedly savory bouquet. Insolia opens in the glass. It's round in feel with medium-bodied textures and a distinct saltiness, as notes of raw almond and green melon settle upon the senses. This leaves the palate with a buzzing of residual acids and mineral tones while finishing long yet fresh. There's significantly more depth than expected from this characterful Insolia."

Pecorino, Chardonnay | Abruzzo, Italy 65% Pecorino/35% Chardonnay. From estate vines, the Pecorino planted in the 1970s and the Chard going back to 1920s Burgundy cuttings The farming is certified-biodynamic and the harvest is manual. The bunches are partly destemmed and partly left in whole clusters; macerated for a few hours; pressed in an old-school vertical pressoir; and fermented in tank spontaneously with native yeasts and no temperature control. The wine is also aged in concrete

100% Catarratto. Lemon, peach, and honey. Medium-bodied and smooth.

Made to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. In Piedmonte, it is served chilled with ice, a splash of soda and an orange peel. It's a splendid pairing with all kinds of pickles, nuts, charcuterie and cheeses.

Brand-new in the US, Turi Vermouth is a red vermouth--of a pale, tawny color--with a white wine base, made from the certified-organic Catarratto grapes from Turi Marino's vineyard. The juice macerates with the skins for five days and ferments spontaneously with indigenous yeasts in stainless steel. An infusion is made from absinthe, mugwort, gentian, quinine, rhubarb, vanilla, wild thyme, wild fennel, orange peel and more.

Bright, dry vermouth expressing the freshness of Piedmont’s Cortese grapes. Vibrant maceration of peppermint, lemon, wormwood, coriander and cardamom.

Grassy, melon-y, crisp and clear: Cortese is the Piedmontese white wine everyone should know! This natural version by La Morella is refreshing, not too heady, a good aperitivo option.

A field blend of native white grapes including Fernao Pires, Arinto, and about ten other unidentified varieties. Grapes are destemmed and fermented spontaneously in stainless steel and concrete tanks with four days of skin contact. Only minimal sulfur added.

A festive and charming Vinho Verde that has even more energy, freshness, and identity than the more typical wines from the region. Lemon curd, sponge cake, and mineral umami underneath.

The Teutonic Wine Company 2022 Cutthroat Trout Blanc is a fascinating white wine made from equal parts Chardonnay and Pinot Noir that is about the perfect wine for summer and early fall days. It's dangerously drinkable, reminiscent of juicy honeydew and tart citrus.

Located in Slovenia’s Goriška Brda zone, the Štekar winery is known for producing wines made in the traditional manner, with extended skin contact and little to no added sulphur. This Pinot Gris comes from vines of varying age in the winery’s Procno and Španc vineyards. The rich soil gives this orange wine extra texture and personality, enhancing its aromas of bruised pear and savory herbs. A chef’s dream for pairing, the wine works well with pot pie, French onion soup, and a host of main dishes.

Med.dark gold color; very strong flor/yeasty/sherry/bready some oxidative/earthy some complex nose; soft rather flor yeast/bready/quite sherry-like bit oxidative complex rather savory flavor w/ light tannins; med.short strong flor yeast/bready/yeasty somewhat oxidative little fruit soft finish; speaks strongly of flor yeast but no fruit & a bit oxidative; not the bracing acidity of a flor sherry & more like a sherry-light; a rather strange/savory white

Predominant aromas of sweet citrus fruit with hints of ginger, exotic flowers and spices are supported by a framework of cinchona bark and bitter root extracts. Adds refreshing fruit flavors and crisp bitterness to a variety of cocktails. Pairs especially well with sparkling wine and aged spirits. Pairs with sparkling wine, bourbon, rye whiskey, and spirit forward cocktails.

Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as a digestif. In cocktails, outstanding with cider, whiskey, or use in place of vermouth.

This Vermouth Amaro uses Cocchi’s Vermouth di Torino as its base. From there, chiretta flowers and a double dose of cinchona bark is added. Pair with chocolate preparations, or mix with intense bourbons or ryes, mezcal or gin.

The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste: crunchy and cotton candy able to round all the bitter tastes without using vanilla.

Macabeo and Sauvy B blend. Ripe Barlett pear and starfruit jump from the glass, followed by a wallop of salty sea air. Racy, fresh and bright - the skin contact gives the wine grip on the mid-palate. A whole liter of fun!

This wine is very fresh and has a vibrant acidity. On the nose, it has fragrant aromas of fennel, dried fruits and fig tree leaves; as well as a distinct mineral quality that is a result of the volcanic soils. This crisp white calls for grilled fish, potatoes and 'mojo verde', a typical sauce from the Islands made of garlic, cilantro and olive oil.

On the nose, the wine is very floral with slight toasted notes. There is a silky aspect ont he pallet with big acidity which makes for a long finish.

This coastal white is 95% Hondarribi Zuri and 5% Gros Manseng and is aged on the lees in 3000 liter steel vats for close to a year. Unfined, unfiltered. Orchard fruits, sea salt, and beeswax.

Sauvignon Blanc | Marlborough, New Zealand Organic Farming, Wild Fermentation Citrus, apple and wild fennel flavors are light and fresh, with mouthwatering acidity and increasing notes of lemon, including a touch of citrus pith on the firming finish. Drink now.

Edelzwicker Blend | Finger Lakes, New York Following the tradition in Alsace, the Edelzwicker wines are blends of: Riesling; Gewurztraminer; the Finger Lakes own grape – Cayuga White; and other white varieties. These wines, like the 100% vinifera wines, are made in small batches and are minimally processed. The use of the fairly neutral, disease resistant, and heavy yielding variety Cayuga White, allows them to be bottled as an affordable wine. With careful blending they can create a delightfully crisp and complex wine.

Gamay, Dolcetto | Willamette Valley, Oregon A delightful Willamette Valley blend of 58% Gamay and 42% Dolcetto, sourced from both Old Wagon Road Vineyard and Aurora Vineyards.

Artifice Tinto is 100% Listan Negro grown on variety of plots in the northern region of Tenerife. All citrus rind, cranberry, strawberry, exotic spices and smokiness on the nose, with an admirably delicate light- to medium-bodied palate with gentle tannins.

Syrah, Carignan, and Grenache, grown in blue and yellow limestone and quartz soils. Macerated for two weeks with regular pump overs and push downs. Spontaneous femernation is in stainless steel and the wines are aged in barrels. Unfined and unfiltered.

Merlot | Langueduc, France The grapes are grown organically, with some biodynamic parcels as well, out of respect for both the vines and for the people who work them. The rouge is 100% Merlot from the IGP Pays d’Oc, made with no oak in a light-to-medium-bodied style with gloriously fruit, freshness and length. It is, simply put, the quintessential French bistro red. Rich fruit shows through, with plums, red cherries, and raspberries, that earn a balance when complemented by a nice touch of earth.

100% Pinot Noir. Peillot has a mere hectare of Pinot Noir. It is an old Champagne clone called Pinot Droit, suited for Bugey's challenging red-ripening environment. Franck Peillot's uncle planted the vines a few decades ago, downslope from the high home of village of Montagnieu on a flatter site along the Rhône on sandy alluvial and dense red clay. The farming is sustainable and the harvest is by hand. The fruit is destemmed and fermented with indigenous yeasts in stainless steel; the maceration is about 10 days with punchdowns and pumpovers. Aging takes place in tank as well (there is no wood at Peillot).

Pinot Noir | Alsace, France Certified Biodynamic Fresh Red Fruit, Balanced Tannin and acidity. Fantiastic on its own or with light red meat.

This is 1 liter of 100% Cinsault. Yes, it's fresh and fabulous on the palate and boasts plenty of dark fruit aromas yet is light on the tannins. Extra tasty with a slight chill.

The Dzelshavi grape doesn’t have much exposure outside of Georgia, but it is a fantastic way to start exploring the country’s intricate family of native grapes. It’s known for producing delicious, summery, medium-bodied reds, similar in style to Gamay from Beaujolais or Burgundian Pinot Noirs. This example is bursting with lively notes of all things red: cherry, apple, raspberry and strawberry are all present on the nose. Each sip reveals further complexities. You can discover flavors of rich dark chocolate, black pepper, and dried, savory herbs. Qvevri aging has imparted some mouth-drying tannin, but overall, it is a light and easy-to-drink red. This wine has a shocking light scarlet color and is perfect for enjoying with friends, on a summery evening.

Barbera | Piedmont, Italy >Organic Farming >Barbera from a clay and limestone-gypsum vineyard with 20 year old vines, densely planted at 5000 plants per hectare. Macerations lasted 3 weeks. Aged 8 months in stainless steel and 2-3 months in bottle, so it is not released until almost a year after harvest. >Balsamic, blackberry, and clove

100% Teroldego | Trentino-Alto Adige, Italy Featured Demeter Certified Vineyard This is the core red of Foradori: the first and only one to be bottled back in 1960 and still the largest production, from 10 hectares of vines planted from 1956 to 2005 on the flat, sunny, well-drained Camp Rotaliano plateau on sandy, Dolomitic limestone soils. Some of the vines are still pergola-trained, while newer plantings are on wires in the Guyot style; the farming is certified-biodynamic (as for all of their vineyards). The fruit is harvested by hand, destemmed with some whole clusters left intact (varies by vintage) and fermented spontaneously with indigenous yeasts and with no sulfur (until racking and bottling). Aging takes place in cement tanks and used foudres of 20-40 hectoliters for about a year.

Field Blend | Tuscany, Italy Biodynamic Farming DrankAnte comes from the same four parcels as Vignesperse. Approximately 30% Sangiovese, 30% Ciliegiolo, 15% Moscato d'Amburgo, 10% Bonarda, 5% Abrusco, 10% Cavarese/Pollera/unknown indigenous varieties. 5 days of maceration. The dry wine is refermented in bottle using unfermented must from the same vineyards. The ultimate frizzante mountain thirst-quencher! Zero sulfur added. 2000 bottles produced.

Syrah | Tuscany, Italy Big Rosemary Aroma! Powerful, but well-balanced, smooth, and elegant wine, with a complex structure, characterized by deep and fascinating aromas of red and black berries, chocolate, coffee and white pepper, nuances of spices, tar, and tobacco; soft-textured, velvety tannins.

Brachetto | Piedmont, Italy 100% Brachetto, a grape that’s usually used to make sweet sparkling wine. This organic, small production dry wine is anything but. Smells like a basket of fresh red flowers, cherries, and herbs. Light-medium and dry. Try it chilled.

Barbera, Dolcetto | Piedmonte, Italy Certified Biodynamic Round red and purple fruit flavors and aromas, with a slight bit of barnyard funk. Delicious on its own and even better with your favorite Pizza. U Guaio, or "The Trouble" in local dialect, is the subtitle of this wine. It came from the 2017 vintage, which began with frost followed by an extremely dry summer resulting in a very small crop. Stefano decided to vinify a little amount of grapes that traditionally make Nibiô and Mounbè together, a wine that caused further trouble in the cellar and took years to fully ferment.

Frappato | Sicily, DOCG Cerasuolo di Vittoria , Italy Biodynamic Viticulture, This Frappato impresses with its soaring aromatics, blending violet pastille with sweet smoke and crushed blackberries. This races across the palate, slender yet sleek with tart wild berry fruits energized by brisk acidity. It tapers off with a cheek-puckering tension that adds a pleasantly chewy sensation as licorice traces fade.

60% Sangiovese/40% Montepulciano | Umbria, Italy From biodynamically farmed, certified-organic, hand-harvested estate vines. The grapes are destemmed and fermented spontaneously in stainless steel tanks with no temperature control or sulfur and with a maceration of about 10 days. The wine is aged in stainless steel for 3 months and bottled without filtration or sulfur.

Super Tuscan | Tuscany, Italy Liter Bottle, Biodynamic Unlitro displays intense aromas and an immediate and harmonious palate, characterized by an explosion of fruit laced with delicate balsamic and spicy notes.

Uncomplicated, tasty Barbera. Low-tannins, well-integrated acidity, round palate.

40% Corvina/30% Corvinone/ 20% Rondinella/10% Molinara & Oseleta. Saseti is the starting point of the Valpolicella line-up, from certified-biodynamic estate vines ranging from 25-65 years old. Ruby red color. Bouquet of red fruit, marasca cherry and mint. In the mouth the freshness and flavor prevails with menthol and field herbs notes.

Deep crimson in color with a magenta hue. Opulent aromas of blueberry and chocolate with notes of sweet fruit, vanilla and spice. The palate displays ripe, rich fruits; blackcurrant and blueberry, with a lovely umami presence. Sanctum Coonawarra Cabernet Sauvignon has the hallmarks of this renowned Australian wine region.

100% Baga. Color : It shows a deepr, brillant cherry color with a well present viscosity. Bouquet : Distinguished elegant fruit driven nose with a typical strawberry and damson plum touch, often with nuances of licorice, slightly spicy (black pepper, laurel, thyme, rosemary,…) Taste : On the palate, fruity with a nice beautiful structure and an almost velvety texture with a very fresh and inviting aftertaste.

Trincadeira, Fernao Pires blend. This old vine field blend boasts ripe tannins, dried spice, and rich red fruit on the palate.

100% listan negro, carbonically macerated. Extra low tannin, extra plush red fruit on the palate. Finishes with a light hint of salt and sea breeze.

2 bottles of wine selected specifically for you.

2 bottles of wine selected specifically for you.

2 bottles of wine selected specifically for you.

Valdiguie | Redwood Valley, Oregon The vineyard here is over 100 years-old, a historic vineyard site in the Redwood Valley. Kenny uses a lot of whole clusters with this wine, and the result is a tart and crunchy profile that balances well with the robust black and purple fruit. A tasty wine in its own right and a fun exploration of a California heritage grape.

Blaufränkisch | Willamette Valley, Oregon This site is dry-farmed without herbicides and is certified LIVE Sustainable. The fruit was crushed and soaked on skins for 20 hours before pressing for fermentation in stainless steel and neutral oak. Matured for nine months on lees before bottling, unfined and unfiltered. 12.2% abv.

Vinification: 5-day skin contact, spontaneous fermentation in ambient temperatures, with no filtration, fining, or any additives, except for minimal sulfites at bottling. Tasting Notes: Deep impenetrable red, deep red and black fruit, rusk bread, umami, velvety tannins.

Tempranillo | Rioja, Spain Biodynamic Spicy, fresh and unfiltered, this is a very impressive entry point red with minimal oak, tangy pomegranate and red berry fruit and wonderful perfume.