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

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.

Charmes-Chambertin is a Grand Cru located in Gevrey-Chambertin, just north of Morey-Saint-Denis. Dujac's 0.7-hectare parcel lies at the bottom of the hillside on a gentle slope. The soils here are stony with Comblanchien limestone fragments and crinoidal limestone. This terroir produces wines known for their charm (true to the name), roundness, and supple fruit character, often being accessible earlier than the more structured Chambertin.

Enter the mystical Clos Saint Denis, where some of Burgundy's silkiest Pinot Noirs emerge from parcels in Morey-St.-Denis. This 2023 vintage captures crushed stones, blackberries, and forest floor in a medium-bodied frame with satiny tannins—elegant and poised, unfolding slowly to reveal violets and spice. Sourced from organically farmed vines, many over 40 years old, this Grand Cru demands patience and rewards contemplation.

Dujac's 0.69-hectare parcel in Echezeaux Grand Cru is located to the west/southwest of Clos de Vougeot at the mouth of the Combe d'Orveau valley. The steep 6.5% slope faces southeast and features reddish-brown soil with limestone fragments. This specific location within the large Echezeaux appellation is excellent, producing wines with spicy aromatics, floral notes, and a silky yet structured palate.

Schioppettino (also called Ribolla Nera) originates in the Friuli region of Italy and Slovenia. One of the few plantings of it is in California. An ancient grape, Schioppettino, which means “gunshot,” was first mentioned in print for wedding ceremonies in 1282. It is ancient and unrelated to any other known variety. The grapes were destemmed and crushed, then fermented in very small stainless-steel tanks. Made with a mixture of manual punch downs and pump-overs. Aged in neutral burgundy barrels for ten months. The Schioppettino has fascinating flavors of white and black pepper, cedar, flowers, and raspberry. It is incredibly fresh tasting, with a stony minerality underlying the cooling flavors. It has naturally low alcohol and a very refreshing and clean finish. Tons and tons of flavor, yet feather light on the palate.

Clos Liebenberg is the 5-hectare monopoly of Domaine Zusslin. Located on the summit of the south-eastern slope of the Vosges hills near Pfingstberg and Himmelreich, it is a haven of peace and biodiversity: beehives, orchard, nesting boxes, hedges, forest... It is probably the most emblematic terroir of the Domaine. The Clos Riesling vines were planted in 1972 and produce elegant, fine, and delicate wines with a chiseled and precise structure. This wine expresses finesse and delicacy with precise aromas of white flowers and citrus zest. The Clos displays great elegance and precision as usual, with great aging potential. Drink now until 2032!

This wine is comprised of Syrah from multiple Vineyard Locations. Tournon: The oldest vines in the Saint-Joseph, some dating to the early 1900s. The soil is granite mixed with clay. Holdings on Dardouelle, with more clay in its lower reaches, and Les Oliviers, known for its rich wines with milder tannins. Mauves: More acid granite slopes. Holdings on Les Côtes, the most southerly site in Mauves, and Sapelias. St-Jean-de-Muzols: From Pichonnier, with less rich, smaller granite particles, a site that gives more generous wines with riper tannins. Lemps: From Bachasson, with a neutral soil makeup comparable to Bessards on Hermitage. The grapes are vinified at the Domaine using indigenous yeasts in wood tonneaux and stainless steel tanks, then aged for 15-18 months in barriques.

This cuvee is sourced from a 1.5ha vineyard of centenarian cordon trenzado (braided vines) Listan Blanco at 600m elevation, and is named for the area where it’s planted. The grapes are hand-harvested, pressed full cluster into large concrete tank off the skins and fermented without malolactic occurring, then raised in two Friulian 2500L oval foudres for 10 months. Bottling is without fining or filtration. Palo Blanco is a volcanic island wine: high-toned, linear, saline and electric

Radikon, the polemic producer of Oslavia, an Italian town in Friuli on the border of Slovenia, submits his wines to an extended maceration and ages them in large oak barrels before release; making "orange wine" before it was cool. The style of winemaking is a testament to the traditional style of the Italian-Slovenian borderlands, similar to what the great grandfather of current winemaker, Saša. Slatnik, a blend of Tocai and Chardonnay demonstrates assertive oxidative notes of light caramel, seaside brine and late harvested peaches. Bone Dry and clean for his style, be warned for the unique character on this orange wine.

While Jonata is world-famous for its powerful reds, Flor is the estate's clandestine masterpiece. This is not your average, zesty Sauvignon Blanc; it is an "extrovert" of a wine built with the structure and aging potential of a great white Bordeaux. Sourced from a single sandy parcel in the Ballard Canyon AVA, the vines struggle in the deep sand, producing fruit with a distinctive mineral vibration and luminous energy. Winemaker Matt Dees utilizes a sophisticated blend of 85% Sauvignon Blanc (cl. Musqué) and 15% Sémillon. The Musqué clone provides the wine’s explosive floral and spice aromatics, while the Sémillon adds a voluptuous, "horizontal" expansion on the palate. To balance this richness, the wine is aged in a combination of new French oak, neutral barrels, and stainless steel tanks—a method that preserves the bracing acidity while layering in a silky, "honeyed" texture.

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.

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.

'Love' Red is an everyday, anytime California red, built to showcase old heritage vines and the fruit they produce. This vintage takes a new direction, blending Carignan, Syrah, Grenache Gris, Valdiguié, and Trousseau Noir for bright fruit and lively acidity, with a bit more depth than past releases. Harvested early to preserve acidity, then each variety is fermented separately with native yeast in a mix of stainless steel, concrete, and neutral French oak before blending.

A wild yet lively and very drinkable red wine blend from 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.

60% Grüner Veltliner, 35% Weissburgunder (Pinot Blanc), 5% Muscat Ottonel A playful nose of dilly brine, lime oil, and raw (green) peanut; the palate is quite punchy with notes of golden apple, lemon candy, apricot marmalade and that tart element of the brine lifting the finish. Claus has been using ambient yeasts since 2002 as well as little to no sulfites. The preisinger wines are certified biodynamic, which Claus takes very seriously. His commitment to the environment and non-interventional winemaking shines through in the superior wines he produces

Bright ruby with lively purple reflections, aromas of fresh red berries and subtle violet lift from the glass, immediately signaling classic Dolcetto character. 2023 Giacomo Fenocchio Dolcetto d'Alba is sourced from a single hectare in the revered Bussia area of Monforte, where Helvetian soils of clay, blue marl, and tuff shape a wine of freshness and quiet structure. Under the steady hand of Claudio Fenocchio, this Dolcetto reflects both tradition and terroir, offering an authentic expression from one of Piedmont’s most respected classicists.

Fantinel Spumante Ribolla Gialla Brut is a bright straw-yellow colored sparkling wine. It presents fruity scents, revealing to the palate its lively fresh and charmingly harmonic essence. A long Charmant for this exclusive sparkling wine enhancing with authenticity the indigenous Ribolla Gialla vine.

This is a delightfully off-dry Riesling from what is arguably the Riesling capital of the world; the Mosel river valley. The Geierslay estate began producing wine in the region waaaay back in 1465! Feinherb is a term for Riesling that is just lightly sweet; sweeter than trocken, but less-so than semisweet or halbtrocken. There is ample acidity to make keep it racy and balance the subtle sweetness. An easy and fun white to cut through any spicy, fatty, salty dishes that demand a wine with a ton of flavor.

As quintessentially French as spending a morning people-watching at an outdoor cafe table in Paris, this revived mid-century classic features quality wine (Sauvignon Blanc) infused with lime and lightly carbonated for a fantastic aperitif, or even as a whimsical accompaniment to lighter fare. Crisp and refreshing and very suited to warm weather.

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.

100% of these grapes come from the Ambonnay Grand Cru; one of the best grand cru sites in Montagne de Reims. A blend of 80% Pinot Noir and 20% Chardonnay then 10% red wine Pinot Noir. From a blend of 3 vintages; 2017, 2016, and 2015. The wine was aged in stainless steel and sees 36 months on lees. Disgorgement date was October 2020. Laetitia Billiot is the fourth generation to estate bottle Champagnes at this domaine in the Grand Cru Village of Ambonnay. Her Great Grandfather Louis Billiot bottled small amounts of wine, but it was his son and Laetitia’s Grandfather Henri that created estate today. Laetitia’s father Serge took over in 1954 quickly establishing himself as a top producer, producing a range of wines from his Grand Cru holdings in Ambonnay. Today, Laetitia continues the tradition, working 5 hectares in Ambonnay. Of the 18 parcels that Billiot works, all but one of them are mid slope, in the most desirable sections of this famous village.

100% Pinot Noir Rich and concentrated flavors of grapefruit, hazelnut, rose hip and red apples. Certified sustainable farming practices. After having mastered the effervescence and the development of this prestigious wine, André Fourrier was the first winemaker to produce his own champagne in Baroville in the early 20th century. Recognizing this exceptional heritage, Philippe and Brigitte, decided to continue writing the story of Champagne Fourrier and have passed on the respect of Champagne's values and traditions to their three children, Julien, Stephanie and Mathilde, who today are deeply inspired to pursue this beautiful adventure.

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.

100% Pinot Noir. As Benoît Doussot has slowly increased his production, he has begun to separate the Pinot he farms into parcels with a southern exposition from those with a more northerly exposure. Boréal comes from his north-facing vineyards of Pinot Noir in the commune of Buxières-sur-Acre. These sites are far cooler than most vineyards farmed in the village, making precise and intensely mineral wines lashed with bright, crunchy berry flavors. Fermented and aged in French oak barrels before aging sur latte for 15 months, Les Semblables Boreal is disgorged and finished without any dosage. Hand-harvested, natural yeast fermentation with carbonic maceration, aged French oak barrels

Grande Réserve is the "heart" of the range. This non-vintage cuvée utilizes mostly Chardonnay and Pinot Noir with a small portion of Pinot Meunier. Grande Réserve spends 3-4 years on the lees, which is three times longer than the AOC legal limit and provides added texture and complexity.

This salmon-hued rosé from Ployez-Jacquemart blends Pinot Meunier, Chardonnay, and Pinot Noir from the Montagne de Reims' Premier Cru sites. Hand-harvested using only first-pressed juice and aged nose-to-punt in the cellar, the wine receives minimal dosage when disgorged after years of maturation. White cherry, strawberry, and pink grapefruit meet chalky minerality and almond-driven length. Extra Brut dryness makes it a food-friendly sparkler of uncommon elegance.

45% Pinot Noir, 35% Chardonnay, 20% Meunier Focused on fresh fruit, this blended rosé has dried, crushed roses on the nose with a chalky edge. The palate is built on acidity, showing neat, fresh pink grapefruit flavor. Super fresh. Drink now.

Special release bottling marking the 250th anniversary of the Declaration of Independence of the United States, as well as the 200th anniversary of the House of Billecart-Salmon! 100% Grand Cru and Premier Cru fruit — 65% Pinot Noir (Montagne de Reims) and 35% Chardonnay (Côte des Blancs). Three percent of the cuvée was aged in oak, with the remainder in stainless steel. It spent 63 months aging sur latte and was finished as an Extra Brut with 4.9g/L dosage. The Pinot Noir shows beautifully on the nose, with hints of red and blue fruits as well as violets. This is a subtle, refined wine that reveals its true class on the palate — a powerful, energetic mid-palate gives way to a chalky, beautifully structured finish that is pure and precise.

The NV Delamotte Brut Champagne is primarily comprised of Chardonnay, alongside small portions of Pinot Noir and Pinot Menuier, which were all primarily sourced from Grand Cru vineyards. Aged on the lees for 36 months prior to bottling, this excellent wine starts with aromas of toasted hazelnuts, brioche, baked Gala apple and lemon zest. There are avors of Meyer lemon curd, brioche, apple turnover and kumquat. This has nice balance and layers.

Fantinel Spumante Ribolla Gialla Brut is a bright straw-yellow colored sparkling wine. It presents fruity scents, revealing to the palate its lively fresh and charmingly harmonic essence. A long Charmant for this exclusive sparkling wine enhancing with authenticity the indigenous Ribolla Gialla vine.

Wildman Wine leads the charge of fun, fresh and fault-free Australian Pét-Nat, driven by the maverick spirit of founder and winemaker Tim Wildman MW. The colour is “liminal pink” - that shade that sits between dry rosé and chillable red. The aromas are a riot of cherries, red cherry, cherry pip, glacé cherry. The palate follows up with pomegranate, blood orange, spice and a savoury, amaro twist of raspberry salted liquorice. The bubble are soft and more foamy rather than aggressively fizzy, and there’s a mouth-watering freshness from the snappy Nero acidity, texture and tang from the Lagrein and Montepulciano and some spice from the exotic Prieto Picudo.

51% Chardonnay and 49% Pinot Noir Screaming Eagle's Sister Winery Vintage Sparkling Wine! Only 180 cases produced for the entire global market. Aged for 36+ months on the lees, developing an ultra-fine mousse and a delicate textural elegance that balances its natural tension. Extra Brut Precision Brimming with citrus zest, white flowers, and fresh apricot underpinned by crushed stone and a signature hint of salt.

The grapes used for German Gilabert come from the subzone Alt Penedés, where the highest elevation plots are located. Only native grapes are used, the vines are farmed organically, and the wine is bottled without added sugar, or Brut Nature. German Gilabert is a cuvée made especially for Vinos de Terruños in collaboration with a vintner whom has deep roots and intimate knowledge of Cava production. Primary fermentation in stainless steel vats. Secondary fermentation in the bottle, and it is raised on the lees 18-20 months before disgorgement. Bottled with no dosage.

This sparkling rosé presents itself with a delicate pink color, almost orange in hue. On the nose, it expresses a fine and delicate bouquet, with pleasant floral and fruity aromas of strawberries and raspberries. Dry, zesty and pleasantly fresh on the palate, with a light body and slightly frothy bubbles, yet smooth in the finish. Delightful fruit, peach and red berries, vibrant and fresh, dry and minerally but not austere, gentle bitters, good resonance and length. In short, it is irresistible: after all, it is Grignolino. This sparkling wine was made in the Traditional Method, the same technique used in making Champagne. The label of "Domino" features a cartoon by Pulitzer Prize winner Rube Goldberg, depicting a convoluted domino effect culminating in a popped bottle. The illustration ironically describes the heterogeneity, the intricate mechanism and the creativity behind the creation of each wine.

100% Glera From the hillside vineyards that embody the best of the heartland of this great wine, comes the Cartizze, the finest expression of Prosecco Superiore: the perfect union of environment, history and human endeavour. Light golden yellow in color. An explosion of ripe fruit, with hints of apricot, white peach, citron and acacia flowers. Soft and enveloping, with a balance of sweetness and freshness and a long, harmonious finish.

Poggio Costa, meaning “The Hill by the Sea,” celebrates the tradition of Prosecco as it once was, yet tradition is meant to be broken, the region has emerged a new category of “Prosecco Rosé”. Poggio Costa Rosé offers a very pale appearance with pink grapefruit and salty minerality. Refreshing crisp white peach, and subtle wild berries and bright fresh raspberries contribute to vibrant red fruit complexity, alongside light pink floral hints of Pinot Nero perfectly union with Glera.

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.

Grown with Maria Gomes (95%) and Sercialinho (5%) grapes fermented in separate stainless steel vats under controlled temperature for 2 weeks. The second fermentation occurs inside the bottle to keep the flavour of flowers and fruits from the main grape.

50% Xarel-lo, 30% Macabeo, 20% Parellada Naveran Brut Vintage is an estate-bottled vintage organic Cava from Alt Penedés. Proprietor Michel Gillieron Parellada’s goal with this organic Cava is to show the purity, youth and bright flavor character of the three indigenous grapes used to make it. Xarel-lo contributes body, Macabeo gives aromatic intensity and Parellada lends acidity to the wine. Aromas of fresh citrus and orchard fruits and pungent flowers Pairs well with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats.

A short maceration sparkling rosé of pinot noir, this wine shocks with vibrancy and delicacy, a beautiful marriage between confectionary elements and tart fruit. The Parigot name is nothing to shy from in Burgundy either, with roots going back to 1907 with Emile Parigot beginning the Domaine in the Savigny-les-Beaune.

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.

100% Zweigelt, spontaneously fermented, 20 months on the lees in used oak, zero dosage with a medium body and zesty 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.

The merest hint of greenness hovers above the wine. This is followed by fresh citrus notes. The palate is clean and citrus-focused: think lemon and grapefruit. The fizz is frothy and lively and turns the citrus notes up to full volume. The dry finish is utterly lemon fresh.

77.6% Pinot Noir, 22.4% Chardonnay This vineyard is on the cool west side of Anderson Valley, where Pinot Noir thrives. We are intimately familiar with this site, which we have been farming since 1999. During those years, we have learned that we can leave the fruit on the vine longer than other sites, and as we allow it to ripen, it develops the juicy acidity so essential to top-quality sparkling wine. 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. This wine is bold, yet delicate and long.

This Valdiguié pét-nat is made from an 80-year-old, dry-farmed, organic vineyard in Calistoga. The nose is of white flowers and honeysuckle, peach gummies, and melon candies, with a hint of pine, while the palate is bright watermelon agua fresca, salty and mineral with a clean finish. The bubbles are happy and fun.

60% Grüner Veltliner, 35% Weissburgunder (Pinot Blanc), 5% Muscat Ottonel A playful nose of dilly brine, lime oil, and raw (green) peanut; the palate is quite punchy with notes of golden apple, lemon candy, apricot marmalade and that tart element of the brine lifting the finish. Claus has been using ambient yeasts since 2002 as well as little to no sulfites. The preisinger wines are certified biodynamic, which Claus takes very seriously. His commitment to the environment and non-interventional winemaking shines through in the superior wines he produces

A trocken style riesling made by esteemed German winemaker, Eva Fricke. This wine is incredibly concentrated and powerful, as pensive and serious as the winemaker herself. Baked apple, struck flint, and melon rind come together seamlessly on the palate. Exuberant acidity and the most delicate touch of sugar to balance create a delectable expression of a definitive riesling from the Rheingau.

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

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.

A wild yet lively and very drinkable red wine blend from 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.

Organic. 100% Riesling. Spontaneous fermentation in used 500L oak barrels; aging in a mix of those same for six months, then the wine is transferred into inox tank for five months. Unfined, unfiltered, 10mg/L SO2 added. The fruit for this wine comes in late harvest, always with both low alcohol levels and full ripeness. There’s very vibrant acidity here, with distinct minerality and hints of oxidation. It’s also quite reductive at the same time—very classical in presentation. An impressive wine.

This is a delightfully off-dry Riesling from what is arguably the Riesling capital of the world; the Mosel river valley. The Geierslay estate began producing wine in the region waaaay back in 1465! Feinherb is a term for Riesling that is just lightly sweet; sweeter than trocken, but less-so than semisweet or halbtrocken. There is ample acidity to make keep it racy and balance the subtle sweetness. An easy and fun white to cut through any spicy, fatty, salty dishes that demand a wine with a ton of flavor.

Dating back to the 13th century, the Mauritiushof in Austria was originally used by monks to collect grapes. Since 1799, the building has belonged to the Gritsch family who started the tradition of wine pressing. Due to their close relationship to the church of Spitz, their oldest vineyards are named "Kirchpoint" ("Church Point"). Made from the family’s oldest vines, the 2024 'Kirchpoint' displays a pinpoint refinement of green apples, limes, a touch of lemon balm; pronounced fruity spice, but by no means loud; appealingly crisp, refreshing acidity, very approachable. 

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.

100% Malvazija Istriana Certified Organic. Every second row of the vineyard is empty and planted with grass. Only natural fertilizer produced from natural manure is allowed. The vineyards are worked without any irrigation. This is an orange wine that combines the structure and complexity of a skin contact white with friendly and inviting aromatics. Those who like musky oxidative qualities of orange wine will certainly find them here. But there is also plenty of fruit aromas of white flowers, peach cobbler and baked apples. The palate is only slightly tannic thus making this wine quite approachable and versatile with food.

40% Malagousia, 30% Assyrtiko, 30% Sauvignon Blanc A perfect balance of Malagousia with stone fruit influence of peach and apricot. Assyrtiko showcasing the highlights of keylime accompanied by towering minerality. Sauvignon Blanc displaying regional characteristics that include fresh cut herbs and brightness.

Domaine Valentin Zusslin “Ophrys” Rouge comes from the limestone-rich Bollenberg hillside, a site also known for its rare wild orchids. Named for the Ophrys genus, including the Bee and Bumblebee orchids that grow there, the cuvée is intended as a tribute to delicacy and finesse. Ophrys is a deep, gastronomic red-ish Rose! A blend of a Pinot Noir & Pinot Gris! Delicate in colour but textural and rich on the nose and palate.

Alex Foillard, son of Morgon icon Jean Foillard, continues the family tradition of natural Beaujolais with his own touch. His Côte de Brouilly comes from steep, blue volcanic soils that give structure and mineral depth. Farming is organic and winemaking is low-intervention, with whole-cluster fermentation and no fining or filtration. This is a precise, lifted Gamay with real backbone. It reflects both the pedigree of the site and the new generation's energy in Beaujolais.

Charly joined his father at the family estate in Morgon and discovered century-old vines in Régnié, falling in love with the project. He fine-tuned the vinification to adapt to warmer vintages, emphasizing freshness and evolving the style to be a bit less Rhône and more Beaujolais, with added fun and energy. His decision to raise the wine entirely in concrete—no more wood—gives it newfound buoyancy. An elegant Gamay from Régnié, this cuvée reflects Charly's dedication both in the vineyards and his meticulous approach to winemaking.

60% Merlot, 40% Cabernet-Sauvignon Le Saint-Estèphe de Montrose drinks well young and can be aged for three to five years. The wine is clear and bright, the nose slightly oaky, with notes of brioche, toast and cedarwood. From a clean and direct attack, the mid-palate shows great balance between freshness and fruit, together with good acidity.

A fresh expression of Cabernet Sauvignon from biodynamic vineyards in Cissac-Médoc, Osamu Uchida's Classical C shows the purity seldom seen on Bordeaux's Left Bank. Hand-destemmed, naturally fermented, and aged two years in 500L barrels, this wine strips away heavy oak to reveal elegant structure and mineral clarity. Uchida, a Japanese architect turned winemaker, challenges Haut-Médoc conventions.

The aromatic range plays on black fruits (blueberries, blackberries) and spices mixed with more animal notes (musk and fur), especially for the somewhat older vintages. This is a powerful, complex wine with a nice structure that lets it face the years without fear. Food Pairings: Being full-bodied, this Saint Georges goes well with spicy dishes, game (either marinated or not), tarts, meat dishes with mushroom sauces, and ripened cheeses.

The wine is produced from estate-owned vineyards, is situated just south of the village of Gevrey-Chambertin, at an altitude of 257 meters, covering 0.47 hectares. The vineyard benefits from an oceanic climate with semi-continental climate and an eastern exposure. Its soil, deep and clayey with limestone scree from the Combe Lavaux, provides an ideal environment for Pinot Noir vines averaging 60 years old, pruned using the guyot method. Manual harvesting in small crates and meticulous hand sorting precede alcoholic fermentation through 100% destemmed grapes with indigenous yeasts. Ageing takes place in oak barrels for 15 months, with 10% new barrels, followed by light fining and filtration. The annual production is around 2500 bottles. Tasting notes describe a wine with a nose of red fruits, including raspberry and cherry. On the palate, the wine exhibits beautiful amplitude, displaying a certain determination while maintaining elegance.

Sourced entirely from estate parcels just north of Châteauneuf-du-Pape, this Côtes du Rhône is co-harvested and co-fermented with native yeasts, enhancing integration and nuance. The result is a vibrant, finely textured wine, shaped by careful farming and expressing a fresh, balanced, and authentic southern Rhône character.

80% Grenache, 15% Syrah, 5% Mourvedre Vacqueyras was an original cru of southern Côtes-du-Rhône wines and gained its own AOP in 1990. Domaine de l’ Espigouette is ran by Bernard Latour, his wife and two sons, Julian and Emilien. The wine is named for their grandfather, Edmond Latour. It is an organically grown vineyard that has been family run for four generations. The diversity of the soil allows for complexity to the different wines of this area, the hills provide rich, bold wines, while sandy, clay soils provide elegance, finesse and depth. The vines have an average age of 45 years old. The family works in the vineyards and selects the grapes for maximum ripeness and concentration.

60% Grenache, 40% Syrah The Chateau de Ciffre 2019 displays a dark garnet color in the glass. On the nose, this wine reveals predominantly crisp red fruit aromas, as well as the peppery notes typical of Syrah. On the palate, this Saint Chinian red wine is ample and smooth in texture, with well-rounded tannins.

Clos Liebenberg is the 5-hectare monopoly of Domaine Zusslin. Located on the summit of the south-eastern slope of the Vosges hills near Pfingstberg and Himmelreich, it is a haven of peace and biodiversity: beehives, orchard, nesting boxes, hedges, forest... It is probably the most emblematic terroir of the Domaine. The Clos Riesling vines were planted in 1972 and produce elegant, fine, and delicate wines with a chiseled and precise structure. This wine expresses finesse and delicacy with precise aromas of white flowers and citrus zest. The Clos displays great elegance and precision as usual, with great aging potential. Drink now until 2032!

Gewurztraminer has always been one of the emblematic grape varieties of the commune of Turckheim. It's warm, dry, and early climate allowed in the past to reach high alcoholic maturity and very often the grapes were affected by noble rot, thus producing sweet wines. The evolution of the climate has today resulted in an earlier ripening period which takes place between August and September, whereas in the past the ripening of Gewurztraminer was between September and October, sometimes even later. By ripening during longer days (therefore more light) and more heat, the physiological ripening is ahead and paradoxically it is now possible to harvest these grapes with less alcohol. This wine ferments quickly and each year finishes dry. In 2023, we did not produce the Roche Roulée cuvée and therefore all the vines located in the Herrenweg sector are in the Gewurztraminer Turckheim.

Coming from a family estate nestled in the Entre-deux-Mers. The wine is comprised of dominant Sauvignon Blanc followed by some Semillon, the former bringing about bracing acidity and freshness and the latter creating a more green and richer tone to supplement the body of the wine. It's driven by aromatic citrus and mouth watering salinity.

100% Riesling, dry Yellow robe with white gold highlights. An open and complex nose with aromas of ripe white-fleshed fruit, citrus, and mineral notes. A balanced palate with suppleness and a certain minerality that brings freshness to the finish. A lovely length on the palate.

Orange wine by Chris Santini. Using grapes from Beaujolais and Burgundy, he makes beautiful wines in his cellar in Auxey Duresses. This vin ambre is a deep orange wine made from Marsanne 'whole cluster' and Roussanne directly pressed on top, with 10 days of skin contact. Dried citrus fruit, somewhat spicy and no harsh tannins, great for dinner.

On the nose, this wine has aromas of citrus and green apple, with a hint of minerality. On the palate, the wine is crisp and refreshing, with flavors of lemon, pear, and a touch of salinity. The wine has a bright acidity and a long, mineral finish. Overall, this is a beautiful expression of Chardonnay from the Chablis region. A purist, Lionel Bussy prefers to keep things classic and simple when it comes to his Chablis. This means no oak is used for any of his wines. He prefers to use stainless steel tanks as he likes the tension he is able to keep in the wines and there’s fact that steel tanks are a heck of a lot easier to regulate at harvest time than the old cement tanks they were using until about 15 years ago.

In 1990, Isabelle & Denis began developing their vineyard by cultivating the vines on their family land, gradually building their estate. Since their first winery and the first bottling over 20 years ago, they strive to preserve and pass on their values ​​at every stage, from bottling to sales in France and around the world. Vine age: 25 to 50 years Pure, subtle, and elegant, Fourchaume displays a delightful minerality with pleasant floral notes. It is a truly charming wine. Ideal with oysters and seafood.

Full of lemony verve meets Meyer lemon confit, gardenia, a distinct presence of lees aging, and a beautifully long, lifted finish, this wine is a must for anyone who loves wines like Chablis. 100% Aligoté Doré from vines that are 50 years old on average. The vines are located in 60% from Champ Forey (limestone and gravel soil), 40% from Auvonnes (clay, marl soil with small stones). Certified organic, biodynamic methods. Directly pressed, indigenous yeast fermentation (2/3 in older barrels, 1/3 in tank). Aged for 12 months, minimal sulfur, added only at bottling.

Organic & biodynamic! La Varenne de Combre is a dry and crystalline Chenin Blanc, with great precision and a long mineral finish. The parcel is situated on black schist on the slopes of the Arcison (a tributary of the Layon river). JF Vaillant explained to me that the parcel had some concentration in 2018 due to heat. Still dry, the density and purity of the wine makes it a very special vintage! Beautiful now or very suitable for long-term cellaring. Fermentation was in 500L jars and 200L stoneware eggs and aging was all in amphorae for one year. As with all of their dry wines, the Varenne du Combre is bottled unfined, unfiltered, and without the addition of sulfites.

A pure expression of Chenin Blanc from older vines in Bonnezeaux, offering aromas of orchard fruit, quince, and white flowers with a hint of honeycomb. The palate has weight and structure, balanced by taut acidity and a long mineral finish. The grapes are hand harvested at optimal ripeness and sorted in the vineyard. Unfined, unfiltered, and with a touch of sulphur.

Fresh nose of citrus and green grass, together with hints of blossoms and minerals. Medium-bodied with a silky, almost creamy mouth-feel to counter the vibrant acidity. Long finish with lemon sorbet and minerals. Delicious. From bio dynamically grown grapes with Demeter certification. Wet stones, coupled with subtle citrus fruit, on the nose and palate. Long, mineral finish. Organic/Biodynamic

100% Sauvignon Blanc 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.

100% Sauvignon Blanc, Hailing from the Coteaux du Giennois appellation—a rising star region located just north of Sancerre and Pouilly-Fumé. The grapes are sourced exclusively from a single plot in the commune of Saint-Père, where the vines are rooted in 100% flint (silex) soils from the Cretaceous period. In the glass, the wine reveals a pale gold hue with shimmering clarity. The nose is dominated by the signature "gunflint" and smoky mineral notes typical of silex soils. On the palate, this is a dry, medium-bodied wine that delivers a striking combination of texture and tension. A supple, rounded entry gives way to a focused, energetic mid-palate bursting with zesty lime, green apple, and passion fruit flavors. The finish is long, saline, and persistently mineral, leaving a refreshing sensation of crushed stone and citrus zest.

Considered one of the Domaines top cuvées from 50-year-old vines grown in Kimmeridgian marls, 220 meters high at the bottom of the Nozay’s valley with slight eastern-facing slopes. This terroir is very rich in shell fossils and has the particularity of whitening as it dries, hence its local name of Terres Blanches “white lands”. The 2024 Domaine du Nozay Chateau du Nozay Sancerre is a biodynamic, 100% Sauvignon Blanc white wine from the Loire Valley, France, featuring notes of citrus, pear, and flinty minerality. It is produced on a 15-hectare estate using organic and biodynamic practices (certified since 2017).

Peach, yellow kiwi, lychee dominate the nose. The palate offers flinty characters over ripe apple fruit and apricot. It's fresh, clean, and mouthwatering. Made from clusters from plots with soils composed of calcerous and sandy clays with vines aged around 30 years. Mechanical harvest. Aged on its lees for 3 to 4 months, depending on the vintage. Siblings Franck and Christine Laloue are in charge of continuing the legacy of their father Serge Laloue and have been running the family Domaine since 1990. They cultivate 21 hectares of vineyards following the principles of organic agriculture and strict yield controls with the aim of making excellent quality wines that honestly represent the terroirs and soils that are so characteristic of their plots.

Domaine de la Fidelite Menetou-Salon Blanc is benchmark example of Loire Valley Sauvignon Blanc, perfectly embodying the style and finesse of the Menetou-Salon appellation. Sourced from vineyards rooted in Kimmeridgian limestone soils, this wine benefits from an exceptional terroir that imparts a distinct minerality and complexity. On the nose it opens with notes of zesty lemon, ripe grapefruit, and subtle stone fruit, complemented by delicate floral hints of acacia and elderflower. A touch of crushed stone and flinty undertones add to its aromatic depth. Crisp and bright on the palate, with a beautifully structured acidity that enhances its freshness. The mid-palate reveals layers of green apple, gooseberry, and a suggestion of tropical fruit, balanced by a refined, lingering salinity. The wine’s refinement and precision make it a versatile pairing choice, elevating dishes such as fresh seafood, shellfish, goat cheese etc.

Just a simple blend of... Vermentino, Marsanne, Clairette Blanc, Roussanne, Viognier, Carignan Blanc, Bourboulenc, Grenache Blanc, Gros Manseng, Chenin Blanc, Muscat Petits Grains, Picpoul, & Grenache Gris! On the nose, citrus, honeysuckle and summer stone fruit, apricot with tropical hints. Crisp acidity with stone fruit flavours filling the mid palate. A soft, well balanced finish. A wonderful aperitif, this white wine is delicious either with food or on its own. Enjoy with asparagus, monkfish, shellfish in saffron cream sauce, goat’s cheese salads or chicken dishes.

An orange wine from 100% Muscat d'Alexandrie grapes over 70 years old, Supernova arrives from the Danjou brothers as pure expression of skin-fermentation and oak-barrel aging. After 30 days of maceration on its skins, it spends 10–12 months in oak, then is bottled by gravity according to the lunar cycle. Jasmine tea, bergamot, rose petal, and crystallized fruit define this fermented-dry meditation on Roussillon's schist.

100% Tempranillo The grapes for this Historic Collection Rioja come from vineyards in Haro, Ollauri and other areas of Rioja Alta. The clay-limestone soil in this region allows for optimum acidity to achieve expressive aromas and good aging potential. A complex and enveloping aromatic concentration stands out along with characteristics of the grapes at the time of harvesting. It offers aromas of blackcurrant, blackberry and a touch of Mediterranean herbs. The secondary aromas of vanilla, clove, cedar, tobacco and caramel are thanks to its maturation in quality oak and time to rest in the bottle. The 2005 vintage was classified by the Rioja Control Board as “Excellent” and many consider it to be historic, as the grapes and the vegetative cycle exceeded expectations. This was due to exceptional weather conditions throughout the year. High quality grapes with a higher concentration of aroma and flavor.

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.

‘LZ’, or the ‘Little Lanzaga,’ is an unoaked expression of the native grapes of the region; a ‘pure’ and approachable young wine, vinted as a democratic tribute to the grape growers of the 1920s. This is the wine they would have drunk; as Telmo puts it, “We wanted to keep alive that memory of taste.”

100% Albarino Pale, green-tinged yellow. Bright and sharply focused on the nose, displaying incisive Meyer lemon, honeysuckle, quinine and mineral scents, along with a hint of ginger in the background. Dry, taut and light on its feet, offering intense, mineral-laced citrus and orchard fruit flavors that show no excess weight. Closes on a spicy note, displaying strong, floral-tinged persistence. The salinity of Leirana makes it a natural pair for scallops, oysters and shellfish of all kinds, as well as the classic octopus dish, pulpo gallego.

In 1986, Elio decided to plant a small section of his vineyard to Chardonnay with a design to "educate" the grapes to showcase the terroir of Monforte d'Alba. In 1990 they released their first vintage, and we would say the the Chardonnay has indeed learned to express the terroir. Grasso's "Educato" Chardonnay is fermented and aged in French oak barriques. The wine still maintains an elegant and sharp acidity to buttress ripe tree fruits and a creamy mouthfeel. Enjoy this Chardonnay with fuller flavored fish but also with roast chicken or grilled pork.

100% Verdicchio Cuvée of the best grapes from 2 single vineyards, facing north at an altitude between 350 and 400 meters above sea level, in 2 different municipalities of the Classica dei Castelli di Jesi area, seeking to enhance the respective specific characteristics deriving from the different terroirs. Straw yellow with greenish reflections. Complex with fruity and floral notes on the nose, anise, almond and citrus. Dry, fresh and savoury, with a persistent mineral sensation. Pairs best with fish, shellfish, and crustacean dishes. Also excellent with traditional white meat dishes.

Nebbiolo from a small parcel his family planted around fifty years ago in one of Barbaresco’s most famous crus, Roncagliette. The site is blessed with a southern exposure and the firm clay-limestone soils lend power and finesse. This is macerated on the skins for two months before being pressed off to old botti for two years of ageing. A warmer year has produced a compact, powerful yet elegant wine that no doubt has a long life ahead

90% Sangiovese grosso from Lamole, 10% Canaiolo old vineyards cultivated at 550m. The harvest starts in mid-October and is entirely manual. Aged partly in cement and partly in tonneaux of 500L of French oak. Ruby red with light purple reflections. Intense nose, with fragrant notes of violets, raspberries, blueberries and plump summer cherries; on the palate it has an excellent drinkability with mild and supple tannins followed by a long, spicy finish. A wine for a slow cooked beef or duck ragú or a rare Fiorentina steak.

Bright ruby with lively purple reflections, aromas of fresh red berries and subtle violet lift from the glass, immediately signaling classic Dolcetto character. 2023 Giacomo Fenocchio Dolcetto d'Alba is sourced from a single hectare in the revered Bussia area of Monforte, where Helvetian soils of clay, blue marl, and tuff shape a wine of freshness and quiet structure. Under the steady hand of Claudio Fenocchio, this Dolcetto reflects both tradition and terroir, offering an authentic expression from one of Piedmont’s most respected classicists.

Borgogno’s No Name hails from three of the most celebrated Barolo Crus—Cannubi, Fossati, and Liste—but it’s not technically Barolo, and that’s by design. Giacomo Borgono purposefully declassifies some of their best estate fruit as a protest—and bottles them here as a stellar value. In 2005, Borgogno experimented with an ever-so-slightly more modern style. The bureaucratic red tape of Italy is almost as famous as its wine, and Borgogno was promptly denied DOCG status for that cask of Barolo—it was cited as too “stylistically irregular” to be considered Barolo. Really? For a 250-year-old estate? The owners had a good laugh, then decided to get even. A dark ruby core in the glass, with paler ruby reflections at the rim. The wine opens with very pretty aromas of ripe red cherry and cranberry, along with notes of red plum, crushed rose petal, and pipe tobacco. The palate is nicely composed of ripe primary fruit with moderate-plus weight with a very fine structural presence.

Poggio Terra “The Hill of the Land” Celebrates the land and the Legend of “Old Man Barbera” Ariotti and his son Ricardo farming and winemaking our II hectares estate organically for generations in Monferrato, Piedmont Italy. Organic Estate Grown Barbera, from the subregions of Mobello and Serralunga Di Crea in Monferrato, Diemonte where Barbera is King Aromatics: Bright raspberries, dried strawberry, crunchy black pepper & herbal notes. Palate: Medium-bodied. Balance of and rich silky tannins.

50% Montepulciano, 50% Sangiovese The Il Conte Villaprandone winery was born in the heart of the Piceno region, on the hills of the charming medieval village of Monteprandone. Here, the slopes are caressed by the fragrant breezes of the Adriatic Sea, which meet and merge with the mild currents from the Sibilline Mountains. This union, combined with clay soil, gives each vine unique flavors and aromas, in addition to an ideal microclimate for their growth. The Conte Rosso is elegant and enveloping, with hints of ripe red fruit and delicate spicy notes. Savory, with velvety tannins, a balanced softness and a harmonious alcoholic structure.

Gradis'ciutta situated itself in Collio, found in the rolling hills of northeastern Italy. While the region is known for its white production, Gradis'ciutta prides itself on utilizing the unique terroir for staggering reds. The Monsvini vineyard is home to the Bordeaux inspired blend, Merlot dominant, and shows itself as a fascinatingly powerful wine, not as commonly found in this pocket of Italy. Tannins are firm and lengthy, paired with fragrant violets, dark chocolate, dark fruits, and earl grey tea.

This wine charms with a complex bouquet including violet and strawberry, a silky texture and harmonious freshness. From Syrah, 80-year-old Cinsault vines, and Mourvedre.

Lambrusco has made a huge comeback in recent years, shedding its reputation for being an overly sweet, fizzy wine akin to sugary soda and stepping out as a complex category of delicious and delightful sparkling reds. Now, toss out everything you think you know about this new iteration of Lambrusco and meet Cleto Chiarli "Vecchia Modena." This is no inky, deep red bubbly, it is Lambrusco di Sorbara, the lightest and most delicate style. The grape has thinner skin and produces wines that appear more rosé than red. Dehydrated raspberry and strawberry dominate the palate with tiny hints of violet, tart cherry, and mandarin orange. A beautifully dry sparkler for any occasion.

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 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!

The 2024 Tete de Cuveé is a gorgeous wine - a true Rosé of gastronomy that drinks beautifully now, and for 5-10 years of aging or more, showing aromas of fruit confit, flowers and spice. The palate is silky and dense with a red wine feel, with red currant, tart cherry and saline minerals that linger in the extraordinary, sapid, complex and very long finish. Serve with grilled tuna, pork or lamb, a ceviche of mackerel or bluefish, North African tagines, full-flavored fish and white meat dishes - the posibilities are endless, or just sip by itself on a summer evening. (blend of Grenache, Clairette and Cinsault.)

70% Grenache, 15% Cinsault, 15% Syrah. In the heart of Gigondas vineyards (Rhône Valley), one of the most prestigious southern Côtes du Rhone growths, lies the Domaine de Font-Sane since 1860. The know-how handed down from generation to generation draws the very best from the terroirs of Gigondas Beautiful red berry color, nose is full of ripe fruits- cherry, crushed strawberry, with a hint of blackcurrant. It is a full-bodied rosé that is well balanced, fresh and zingy with a long finish.

54% Mourvèdre, 25% Cinsault, 19% Grenache, 2% Clairette A rosé with weight and finesse. Notes of peach, apricot, strawberries & cream. Complex mouth, a perfect balance between alcohol and acidity, which makes this wine terrifically food friendly. Try with sushi, and even a shrimp curry or beautiful pan-fried scallops.

This is a hidden gem. A lovely, bright, fresh, mineral driven, dry rose of Pinot Noir from the limestone rich soils of the Rheinhessen. Made in a delicate refreshing style by up-and-coming superstar Florian Seehof, this rose from Germany that is filled with explosive strawberry and white peach fruit with a hint of white pepper and watermelon. Fantastic barely describes this wine!

66% Mourvèdre, 21 % Grenache, 13% Syrah The 2025 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.

100% Agiorgitiko. Delicate pink color, with intense fruity aromas of strawberry, cherry, candies and a crispy acidity. Cold-soaking prior to fermentation at 8-10°C for a few hours. The must is drained from the skins, fermented at 13-15°C and then stays on the lees for a short period.

Owned by the Ruhlmann-Schutz family and situated in the Languedoc-Roussillon at the foot of the Corbières mountains. This rosé is uplifted and uniquely herbal and fresh with just a touch of cracked pepper. It maintains a powerful inclination towards focus and dry, but still functions as an impeccable warm weather option.

100% Pinot Noir Teutonic maintains their Germanic approach to wine making with an exemplary rosé built around focus and precision. The palate is adorned with gentle florals and crunchy red fruits and an unmistakable acidity that longs for sip after sip.

100% Zweigelt. Hager Matthias is located in the northern part of the Kamptal in the small town of Mollands. Matthias studied at the school of Oenology & Viticulture in Krems, Austria and worked for several years in the Wachau and Burgenland at large commercial wineries. Matthias then began to create his own style of wine at the age of 21. For the last 15 years he has been producing terroir-driven wines from native varietals on his 14 hectares of vineyards from around his hometown of Mollands. Matthias has been Biodynamic certified from Demeter since 2005. This is a darker color Rosé deliciously dry, refreshing and so lively on the glass, with lots of red fruits flavors and a touch of cinnamon spice. A mouth-filling Rosé. Enjoy with salads, feta, mozzarella cheeses, spicy dishes and BBQ.

Clos Cibonne Tentations is made with fruit from young Tibouren vines at Clos Cibonne, as well as Grenache, Cinsault, and Syrah grown by farmers in prime spots in the villages of La Crau and Carqueiranne, with whom the Deforges family has long-standing relationships. Tentations Rosé is focused on the expression of fresh fruit and does not undergo the extensive barrel aging process of the traditional Clos Cibonne line. Offering immediate and unpretentious enjoyment, it is fantastic as an aperitif, and also has the complexity to compliment diverse flavors at the table. Cibonne Tentations represents one of the best quality to value ratios in the Côtes de Provence region.

Dreamy Clouds is quite special because its milling rate of 59% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. It presents an opportunity to move Nigori drinkers forward to new styles of sake. A bright, energetic sake and slightly effervescent Nigori that is perfect for warm weather. Notes of yuzu custard, pear and white flowers.

Kawatsuru translates to “river crane” and comes from the sighting of a crane in the river behind the brewery. Crane of Paradise is described as “umakuchi,” a combination between sweet, dry and umami flavors. Juicy notes of grapefruit and freshly cut grass, with a hint of salted pineapple. Crisp, dry finish with an almost effervescent energy behind it.

The name of this wine pays tribute to Lukas’ first vintage in 2016. Lukas had to undergo two big knee surgeries in his first harvest, which is symbolized by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family, it all came together in the end. This wine is a celebration of the hard times that you have to overcome and reminder to never give up. In the same way one wishes a performer to “break a leg”, the name celebrates all the hard work to achieve said goals. All grapes were destemmed and fermented naturally with one long pump over everyday for 3 weeks. The fermented grapes were lightly pressed and the wine went through MLF in 3rd fill French barriques. After 11 months, the wines were racked and received their a sulfur addition. The wine was bottled with a coarse filtration and light sulfur addition. No fining.

A delicious blend of 55% Syrah, 25% Merlot, and 20% Cabernet Sauvignon. Produced with the assistance of Bordeaux consultant legend Stephan Derenoncourt. The vineyard lies 900 meters above sea level, on the steep slopes of the Mount Bargylus coastal mountain range in North Caucasus Once a year for the past six years, a box of grapes has made a most dangerous journey. Packed on ice, it is driven by taxi on a five-hour 125-mile journey from a vineyard in Syria across the Lebanese border to Beirut. The grapes come from the Bargylus vineyard located close to the Syrian coastal city of Latakia, the only commercial vineyard in Syria. It is owned by Lebanese-Syrian businessmen Karim Saadé and his brother Sandro who taste the grapes at their offices in central Beirut to decide the optimum time for harvesting.

"Gök" is a Turkish grape variety, native to Karacaoğlan, Mersin, near Turkey's southern coast. This wine is made 100% from Gök grapes grown and harvested from 60 year old goblet trained and dry-farmed "own-root" vineyards located at an altitude of 1150m above sea level and 40km from the Mediterranean Sea on the slopes of the Taurus Mountains. Lush flavors of apricot and nectarine, wrapped in a core of zesty, high-altitude acidity that keeps each sip vibrant. Savory saline notes blend harmoniously with rich undertones of caramel and butterscotch. With a balance of power and finesse, this wine can keep evolving over several years or be enjoyed young and fresh.

The story of Folly of Man is etched in forty-eight acres of extraordinary land in Oregon's Eola-Amity Hills, where married winemakers Tracy and Aaron Kendall have planted not just vines, but the seeds of their family's legacy. Here, amid rows of Pinot Noir and Chardonnay that dance with the seasons, they blend their technical expertise with a profound reverence for the earth that sustains them. Black and blue fruits, dried plum and exotic spices dominate the nose in this deeply expressive wine. The windblown high elevation vineyard is showcased beautifully by hints of savory earth and black tea giving way to boysenberry and blackberry compote. Wound tight, this wine exudes impressive structure and bright acid with a long lifted finish.

A Tribute to Grace is led by winemaker, Angela Osborn, who is dedicated to one grape and one grape only: Grenache. Her wines pay respect to her Grandmother, Grace, and the personal attribute Angela deems most important: Grace. Intense fresh fruit flavors of blueberries and strawberries, and refreshing, with just enough structure to accompany any meal nicely. Organic farming practices, whole cluster press.

Bold and masculine without being overtly commandeering, this example of Napa Cabernet calls back to the stylizations of decades past Napa; rich, complex, and intriguing, the wine shows an earthy depth to it alongside the rich profile of currant and plums, complimented by charred ancho chiles and cacao nibs. Intense structure offers this wine to be enjoyed alongside salamis and cured meats, but is still well possible to simply be enjoyed by itself.

Grown in the coveted vineyards just south of Napa Valley's iconic Stags Leap District, this Cabernet Sauvignon embodies the essence of luxury and elegance. From the very first sip, it seduces the senses with rich layers of blackberries, ripe plums, and dark cherries, unfolding into decadent notes of cocoa, espresso, and a subtle hint of vanilla oak. The wine’s impeccable balance comes from the unique combination of our estate’s prime location and the gentle, artisan approach to winemaking. A full-bodied, velvety texture glides effortlessly across the palate, showcasing soft, refined tannins and a complexity that reveals something new with every taste.

A beguiling mix of classic Zinfandel dried plumand blueberry and a lighter, juicier fresh raspberry character. The finish is soft and peppery. Grapes come from the Stampede Vineyard, originally planted in the 1940s in the toe-hills of the Sierra Nevada mountains. Soils are a mix of sand and volcanic. Vines are head-trained and planted on their own rootstock.

A stately red of deep color, this Petit Verdot shows lovely Bordeaux characteristics that feature classic blackberry, boysenberry, and black cherry fruit with back notes of sage, lavender, and dusty tannins. The finish is long and generous. It is a wellknit wine of structure and balance.

100% Pinot Noir Bursting with black and red fruit that swirls around an exotic and lifted combination of spices. Green nori and savory notes. Cacao and cinnamon alongside dried porcini and pancetta. Sweet tobacco and black cherry. Like all of the beautiful 2023 wines, this is full of juicy and hydrated fruit. Hibiscus tea. Expansive and generous across the palate. Ripe red raspberry and tart black plum. Texturally silky and suave. Structurally fine and finessed. Long finish driven by plush dark fruit and dusty loam notes. All of the expressions from our diverse estate showing off their proud voices from a legendary vintage. It highlights the black, red, and green. Power and elegance. Push and pull. Tense and voluptuous. Captivating.

'Love' Red is an everyday, anytime California red, built to showcase old heritage vines and the fruit they produce. This vintage takes a new direction, blending Carignan, Syrah, Grenache Gris, Valdiguié, and Trousseau Noir for bright fruit and lively acidity, with a bit more depth than past releases. Harvested early to preserve acidity, then each variety is fermented separately with native yeast in a mix of stainless steel, concrete, and neutral French oak before blending.

The high-elevation, alpine vineyards of the Trinity Lakes AVA in California are perfect for growing varieties from the Jura region of France, including Savagnin. Organic farming. Bottled unfined and unfiltered. This wine has notes of dried herbs and chamomile, lemon rind, underripe peach and almonds. Bright, juicy fruit and a crisp and savory finish.

“Aries” is one of twelve constellations of the Zodiac and is depicted as a majestic golden-fleeced Ram in the northern sky. Aries comes into view as the vines for this Chardonnay begin to awaken from their long winter’s rest. It’s thought that the celestial pull of these new Spring constellations help draw the life-force back up from root to vine, as they begin their annual rebirth. The 2023 Aries Chardonnay dazzles with a bright pale straw color and lively aromas of lemon confit, jasmine, and a touch of almond. On the palate, it’s a fresh burst of citrus, white peach, and lime leaves, with a clean mineral backbone. The wine is crisp and vibrant, its acidity keeping it sharp and focused, while a hint of graham cracker crust adds a layer of complexity from barrel aging. With its balanced tension and verve, the 2023 vintage delivers a refined, well-rounded experience that’s both bright and structured.

Belle Côte', French for “Beautiful Slope”, was named by Sir Peter after the famous ski run in Courchevel, France. The oldest of the four Knights Valley Estate Chardonnay vineyards, ‘Belle Côte’ consistently exemplifies the potential of crafting exceptionally high-quality Chardonnay from mountain vineyards. With highly expressive aromatics of orange blossom, jasmine, candied orange peel, and rose petal, the 2023 'Belle Côte' showcases its unique terroir and thirty-three-year-old vines with a rich, creamy entry, dense, broad, juicy mid-palate and a lengthy, refined finish. There is a seamless quality to this wine that matches power, gras, and intensity with structure and weightlessness. The 2023 'Belle Côte' can be enjoyed in its youth or after many years of cellaring.

The Willamette Valley Chardonnay from Résonance is sourced from both estate vineyards (Résonance, Découverte and the Home Ranch Vineyards) and top vineyards in the Willamette Valley. The wine showcases the absolute best of the Willamette Valley and elegantly blends Maison Louis Jadot’s winemaking with the Willamette Valley’s signature terroir. A wine with a clear golden color, a subtle nose of jasmine, orange blossom, white peach and fresh brioche, and a palate full of tension, delicate and invigorating.

Lively notes of white pineapple, lemon curd, and apricot preserves, with hints of jasmine and orange blossom followed by a touch of salinity. A complex palate with flavors of white peach, lemon meringue, toasted vanilla bean, wet stone, and crushed granite that join with a vibrant, balanced acidity making this Chardonnay extremely versatile for pairing with a variety of dishes. This medium-bodied Chardonnay is creamy, round, bright and balanced.

56% Grenache Blanc, 35% Viognier, 9% RoussanneEpoch Estate is doing phenomenal work in bring biodynamic and conscious farming to the rising region. The blend is comprised of white Rhone Valley varieties which the landscape and climate highly reflect the French region here. A delightfully waxy expression with vibrant notes of lemon bars, white peach, and thyme.

Athur Chardonnay comes from 100% of the estate's vines, located in the Dundee Hills in the Willamette Valley. It is named after Véronique Boss-Drouhin' son. The yields are contained and the vine has an early ripening capacity. Domaine Drouhin Oregon is certified Low Input Viticulture Environment for sustainable viticulture. Expressive and vibrant, the Chardonnay Arthur opens with a flourish of tart green apple and a focused bouquet of orange blossom and nicely ripe melon. There is lemon zest, honeysuckle, and fresh almonds on the palate, with a note of pear essence on the finish. It offers a nice balanced acidity and a medium-long finish.

100% Chardonnay Truly brimming with fruit: crunchy nectarine to dried mango. Peach nectar with lovely toasty notes. Expansive and wonderfully generous for a young Hilt Estate Chardonnay. Classic notes of Bentrock with apricot, brioche, and subtle chamomile alongside the fresh and electric Radian notes of lime zest and sea salt. The best of both worlds. Elegant touch of reduction keeps the wine graceful and poised. Impressive in its breadth, length, and ample fruit. Mineral-laden and silky. Starfruit and vanilla bean; sweet cream and biscuits. Highlights the pure refrigerated sunshine that shone upon our vineyards in 2023. The Hilt at its best.

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!

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

Caberrubia is a blend of single vintage Fino sherries from the best fruit of the estate's single vineyard, El Corregidor. This vineyard was planted to 40 year old Palomino Fino vines called “barajuela,” where the chalky white marl is layered like a deck of cards. Light bodied, dry cashew, hazelnut, salty and vibrant.

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.

The Aperitivo Cappelletti, endearingly known to locals as just “Specialino”, may be the oldest style of the classic red bitter still in production. Unlike its larger commercial rivals, Cappelletti is less sweet and has a wonderful drying finish. Additionally, it still uses natural carmine color for a crimson red and retains a vinous texture from its wine base. It offers a vibrant and flavorful profile, complemented by bitter undertones on a traditional wine base. This yields a Negroni or Spritz that is dry and refreshing in the finish.

A regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. Whilst popular in Charente, it is less well-known in other regions of France and somewhat uncommon abroad. It is a fortified wine, made from a blend of partially-fermented wine and Cognac eau-de-vie. According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de vie. The mixture was duly returned to the cellars for fermentation. A few years later, the barrel was retrieved and was found to contain the drink that is now associated with the region of Charente. The blend is aged for at least 18 months, including a minimum of 8 months in oak barrels. Aromas of florals and apricot mixed with baking spice. Light, but full mouth-feel, this has a slight sweetness but is refreshing. 17% ABV

White port, dry vermouth, passion fruit, black tea, & peri peri spices

The EINS-ZWEI-ZERO Sparkling Riesling is a very appealing, alcohol-free sparkling wine, which is very fresh and juicy right from the start. In terms of taste, the EINS-ZWEI-ZERO Sparkling offers a fine interplay of crisp apples and fine bubbles with well-integrated acidity and a long-lasting freshness. It pairs perfectly with mussels and light pasta; truffled or with seafood. It is ideal as an aperitif and shines all year round as an alcohol-free companion for every festive occasion.

Made with Organic Wild Fireweed, Hibiscus, Chokeberry Tea Delight in wonderful blossoming garden aromas accompanied by the flavors of white peach and rhubarb. The structure is elegantly subtle yet firm, with a mineral finish. A true pleasure for sparkling wine enthusiasts.

Popular and straightforward non-alcoholic Riesling from Rheingau, the world-renowned growing region for Riesling grapes. Still, dealcoholized white wine with orange, rhubarb, and tarragon flavors. Charmingly versatile as a compliment to food. Clean and crisp with a dry finish.

Ghia's signature bitter apéritif, but spritzed! Made with Ghia's signature blend of natural nervines concocted to soothe the mind and bring the body back from burnout. Made with fragrant rosemary sprigs, twists of yuzu, and orange. Non-alcoholic.

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

4 oz jar – house made crème fraîche

Signature hot sauce from The Marigold Club!

Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

A famed artisan French butter, from the milk of cows of the small village of Poitiers and La Rochelle. Known as one -if not the best- of the best butters in France, Echire butter is served in the finest dining establishments (which is why the French covet this butter and keep 85% of the production within France). This sophisticated butter has AOC designation which protects its origins and methods of production (just like fine wine) and is produced mostly by hand. Its light texture that comes from ripened cream and its subtle, tangy flavor - much like creme fraiche make this butter divine. The adorable little basket makes this for a pretty presentation.

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.

Nutty buckwheat and hemp hearts caramelized together in the oven create a tasty and toasty bite. Dappled with rich walnuts, delicately sweet figs, and finished with a breath of thyme and pepper, they’ll be gone so quick you’ll join the clean shelf club!

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.

Each cracker is finished by hand with real edible flowers, making every piece completely unique — no two ever look the same. Enjoy Apéritif with soft cheeses, crisp vegetables, smoked fish, or on its own with a glass of something sparkling. A long-awaited flavor, and well worth the wait!

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!

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

Raw local honey infused with Jalapeño peppers, sweet with a slow burn!

Cadenera Orange Marmalade is a marmalade derived from fresh oranges in Spain. The oranges for this marmalade are picked at optimum ripeness, insuring that they provide the best possible flavor. It is perfect to spread on bread or any snack that fits marmalade.

Prepare to be bewitched! Sweet and tangy with just a bit of a kick, you'll be wondering if you really just ate the whole jar.

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.

Each small batch of this nut butter is handcrafted with fresh-roasted High-Oleic Cordoban Runner peanuts, bourbon-roasted pecans, Organic Vermont maple syrup, Organic cocoa butter, bourbon whiskey, applewood smoked salt, and Jacobsen sea salt. We especially love Bourbon Pecan Peanut Butter with morning toast, overnight oats, fresh apple slices, and of course, in spoonfuls right out of the jar.

Our extra virgin olive oil blend is a fusion of 5 Italian varieties grown in the sun and soil on the slopes of the Simonsberg, South Africa. Take a sip and feel the silkiness on the tongue and in the throat. You will taste fruity, herb, peppery notes and soft, subtle florals. Pure golden goodness!

This charming mustard tube from Edmond Fallot combines old-world flavor with vintage-inspired appeal. Its retro aluminum design isn’t just eye-catching—it’s a nod to timeless French culinary tradition and makes a unique addition to any gourmet pantry or picnic basket.

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.

These tins are a flavor-packed smash of Fishwife's caramelized, tender, and campfire-y smoked salmon and Fly By Jing's sweet, tangy, spicy and umami-rich Zhong sauce.

Our commitment to quality begins with the care we put into the regenerative farming of the our mussels. Once harvested, cleaned, and steamed our premium mussels are lightly brined to enhance their natural flavors before undergoing a slow, cold smoking process. Honed over generations, this method imparts a delicate smokiness that perfectly complements the mussels' inherent umami.

These premium oysters are brined and carefully arranged on stainless steel racks, then slowly smoked with authentic maple, birch, and beech wood chips, allowing them to absorb a rich symphony of smoky nuances that enhance their natural flavor.

Wild harvested in the Bay of Biscay off the coast of Galicia, each sardine is gently steamed, then deboned by hand and submerged in grassy olive oil. This process produces an especially tender texture with zero fishiness. Gently smoked over beech and topped with a sliver of fresh hand-cut lemon for added acidity.

Razor Clams are one of the tastiest clam varieties in the world. Wild caught at low tide in Galicia, these petit morsels are shucked and gently smoked over beech. These long clams are packed with intense saline-sweetness.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

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!

8oz jar

From Magnol Bakery

Now available throughout the week! Traditional Portuguese Caramelized sweet egg tartlet

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

Sugar dough tart shell filled with a mango, vanilla, and pineapple compote. Topped with a kalamansi whipped ganache and lime zest.

Caramelized, crustless basque cheesecake, bitter orange marmalade

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

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.

Ask about what colors we have available!

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

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.

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 Liuzzi family has been making cheese for over five generations, starting in 1826 in the Puglia region of Italy. Brothers Lino and Nicola Liuzzi established Liuzzi Cheese in North Haven, CT where their business has grown over the last three decades. Their burrata is fresh and light and filled with Stracciatella cream. Enjoy on its own, or with a sprinkle of Pope's salt and olive oil!

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!

Pure Luck Dairy in Dripping Springs was founded in 1995 by Sara Bolton. Her daughter Amelia now runs all of the cheese-plant operations and manages their herd of 100 Nubian and Alpine goats. Silver Lining is a fresh chèvre that is pressed in vegetable ash giving it a beautiful blue-grey color and earthy flavor. Silver Lining is ultra fresh and super creamy with floral and citrusy notes.

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!

Harbison is a soft-ripened cheese inspired by French Vacherin. Vacherin is traditionally made with winter milk and the wheels are wrapped in strips of spruce bark. Jasper Hill Farm in Vermont makes Harbison year round and the spruce bark is harvested from the farm's woodlands. Made with pasteurized cow's milk, Harbison is woodsy and sweet with notes of lemon, mustard, and asparagus. Just cut the top off and dig in!

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!

Ossau Iraty is a wonderfully delicious sheep's milk cheese produced in a specific area of the French Pyrenées. It gets it's name from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenées. The texture is smooth and dense yet supple with a beautiful natural rind. With sweet flavors of earth, nuts, grass, and cellar, Ossau Iraty is sure to be a crowd pleaser!

Manchego is a DOP cheese that can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. This award-winning pasteurized Manchego from Cuenca is nutty and full flavored.

Liz MacAlister has been making cheese by hand in Connecticut since 1997. The delicious raw milk comes from her small herd of 45 Jersey cows that are humanely raised on a pasture-based diet without growth hormones or antibiotics. Bloomsday is a raw cow's milk cheese that was actually created by mistake! This semi-firm cheese has a cheddary acidity and touch of sweetness. Pair with a hunk of crusty sour dough bread and fig jam!

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.

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. Using farmstead-fresh, raw cow's milk from their farm, Marieke began crafting authentic Dutch cheeses. Cajun Holy Trinity gouda is an aromatic flavor base with green bell pepper, celery, and onion.

This cheese is made from fresh milk in the Spanish region of Castilla-La Mancha following traditional production techniques. Fans of Manchego will be reminded of the texture and flavor profile they love and will appreciate the addition of distinct and delicious flavors like Black Garlic. The stunning marbling throughout this cheese makes it stand out in a cheese case or on a cheese board. It’s a high-quality, approachable Spanish cheese that’s made with natural ingredients and no mold inhibitors or preservatives. 

In Italian, Toma means "wheel of cheese made by the farmer herself", what a perfect way to describe this super versatile cheese! Made with grade A pasteurized cow's milk and aged for 90 days this snacky cheese is good for any time and any table! In their line of flavored Toma's, Toma Rashi is inspired by Japanese spices. A blend of nori, toasted sesame, poppy and hemp seeds, chili flakes, and ginger are added to the cheese giving it a gentle heat and extreme snackability. Also great for melting and cooking!

Made by Sergio, the famed producer of Sottocenere, Barricato al Pepe is a pasteurized cow's milk cheese coated in black pepper. After an initial 90 days of aging, he buries the wheels in black pepper and places them in wine barrels to finish maturing for another six months. The black peppercorns add a lively kick without overwhelming the buttery paste. Wine residue from the barrels contributes a hint of fruit, giving the cheese a full, round flavor.

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.

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.

From the rolling hills of Lincolnshire Wolds, this rustic raw cow's milk cheese is best described as a cross between and English cheddar and an Alpine Comte. Holstein Fresian cow's produce milk year round for this firm, smoot, aged cheese. Aged for a minimum of 18 months and up to 2 years, Lincolnshire Poacher develops flavors of toasted almonds, fresh grass, and tangy pineapple.

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!

Grand Noir is a delicious cow's milk blue cheese from Bavaria. Made from the very best fresh milk from regional farms. Grand Noir is dipped in black wax and then aged at cool temperatures to develop a luscious and creamy texture. This blue is mild and elegant with notes of sweet cream.

Point Reyes Farmstead Cheese Company was founded in 2000. The family owned and operated dairy is known for producing the freshest and highest quality milk from their herd of over 500 cows. Bay Blue is a natural rind blue cheese inspired by the natural beauty of the pacific coastline. Aged for 90 days, Bay Blue is known for its mellow flavor and sweet, salted caramel finish.

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!

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 Eruopean Union, the name Pecorino is more of a description rather than a brand. 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!

Traditional French salami flavored with garlic & black pepper.

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.

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.

The best known of Italy’s vast array of cured meats, Prosciutto is a mainstay of Italian cuisine. This slow-cured ham is all natural and minimally processed, made with just pork, salt, air, and time. Our producer selects legs from pigs raised in Europe. This product is aged a minimum of 400 days and is sliced and packaged in the U.S. Considering its high quality and exceptional flavor, it is an excellent value.