Want to try our Wine Club before signing up? Now you can for a limited time! The Scooby Snack ($90) is a once monthly, three bottles & one cheese selection subscription that explores different themes, whether they're regionally specific, seasonally appropriate, or focus on things we’re most passionate about like sustainable viticulture & responsible winemaking. Paired with one half-pound portion of seasonal cheese. October's Scooby selections are featuring Wines of Bordeaux! -Château Marjosse Blanc 2024 -Château du Cartillon 2022 -Château Carlmagnus 2022 Also includes: 1/2lb of Jura Montagne, an Alpine Raw Cow's milk cheese from Bernese Jura, Switzerland + a complimentary Bordeaux Matchbook & Postcard!

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.

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!

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.

Kita no NOVO Blanc de Blancs is Coco Farm's flagship traditional-method sparkling wine, 100% Chardonnay drawn from estate plots in Ashikaga (Tochigi), Japan and contract vineyards further north. The 2017 release is a Brut bottling, fermented with native yeast and finished in the underground barrel cellar carved into the hillside above the winery. Coco Farm's slopes sit on Jurassic bedrock (clastic rocks, chert and basalt under shallow loam) at 50 to 200 meters, with 38-degree average vineyard inclines that demand every step be done by hand. The social mission of Kokoromi Gakuen, founded in 1969, runs through the operation, with residents working alongside permanent staff. 11.8% gives a low-alcohol, high-acid sparkling wine with a saline-citrus profile and the precision Coco Farm draws out of Japanese Chardonnay.

Coco Farm & Winery sits on Jurassic-bedrock hillsides in Ashikaga, Tochigi, with average vineyard slopes of 38 degrees that force every operation by hand. The estate began in 1958 as a vineyard tended by students of the Kokoromi Gakuen welfare facility under teacher Noboru Kawada; the social mission still runs through every step of farm and cellar today. The Pinot Noir is sourced from estate plots where ripening pushes hard in the Tochigi summer, and the 14% alcohol on this 2022 release reflects the climate rather than any cellar push. Wild-yeast fermentation, no herbicides or chemical fertilizers in the vineyards, all hand-work given the slope. Underground barrel cellar carved into the hillside for élevage. The result is a dense, sun-warmed Japanese Pinot Noir with genuine grip, closer to a Carneros or southern-Burgundy register than a cool-climate one.

Oddero has been making Barolo for over 200 years - and the 2015 Barolo shows the vintage at its best. Its clarity, weightless texture and incredible length elevate this wine to a class far beyond what its humble price tag might suggest. You have the total package of serious structure, well-integrated tannins, and complex aromatics. This Barolo comes from three different crus, two in La Morra (Bricco Chiesa & Capalot) and one in Castiglione Falletto (Bricco Fiasco). The wine is aged for 30 months in large Austrian and Slavonian oak casks.

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.

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

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.

Charles Heidsieck’s brut réserve is 40 percent Chardonnay, 40 percent Pinot noir, and 20 percent Meunier from 60 crus. Forty percent of the cuvée is reserve wine. The wine was laid down in 2016 and disgorged in 2019. Its color is gold with an active bead, very festive. Slightly reductive at first, with a bit of air it begins to offer a fragrance of ginger, brioche, dried lemon peel, and something like fresh tarragon. The body is active, the scrubbing mousse carrying flavors of almond extract and candied lemon, with, again, that sense of tarragon — almost a licorice herbaceousness. There is citrusy fruit and some lime juice at the finish. This is a cleansing, linear wine suited to the fresh, young, and (sometimes) raw: oysters, salads, fish, poached poultry, light pilafs. Good for goat cheeses and other fresh or bloomy cheeses, too.

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% 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.

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.

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.

Sparkling Barbera from Yakima Valley AVA. Native yeast and carbonic fermentation. This cheerful pét-nat from Sage Rat captures crunchy red fruit, tangy acidity, and a subtle spritz in a chillable, offbeat red. Made with minimal intervention and bottled before fermentation completes, it’s a playful nod to old-world methods. Sage Rat’s creative, small-batch wines reflect a commitment to experimentation, freshness, and local vineyard expression. 156 cases produced.

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.

75% Trebbiano Grapes, 15% Moscato Grapes, 10% Ancelotti Vie De Rêve Rosé is a half-dry pink sparkling wine crafted with precision from carefully selected grapes. Blending the character of white and red wines, it offers a beautifully balanced, elegant taste with delicate bubbles and refined aromas.

Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Most Prosecco is usually made and confusingly labeled ‘Extra Dry,’ which stands for a sugar level between 12-17 gr/l, resulting in sweet bubbles. If the wine is made ‘But,’ as Flora is, you get a dry wine (less than 2gr/l) with notes of green apple, asian pear, and fresh cut flowers. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi.

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.

60% Chardonnay, 30% Chenin, 5% Pinot Noir, & 5% Mauzac The nose of this wine is bright citrus mixed with dried apricots and pears, with hints of honey and green apple. The delicate bubbles bring forward nice acid and light toast, finishing with fresh melon and lime. This wine is made in the méthode traditionnelle, whereby the effervescence is produced by a secondary fermentation in the bottle. It's then delicately gravity-pressed pneumatically, and fermented in stainless steel. With limited yields, this wine is quality over quantity all the way. Hand-harvested and matured sur lie on fine lees for between one and two years, there is no better bang for the buck than this bubbly.

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.

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.

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.

Fermented in small concrete fermenters and aged in French oak barriques and puncheons (25% new) for 15 months. Fragrant with red berries and crushed herbs finishing with fine tannins and silky texture.

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.

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 Monplaisir Bordeaux Superieur Rouge 2022 is a supple, Merlot-driven Bordeaux that delivers serious left-bank character at a very friendly price. Sourced from vineyards just outside Margaux along the old "palus" near the Gironde, it's packed with ripe black and red fruits, gentle oak notes and a velvety texture. Polished, juicy and quietly elegant, this feels like classic bistro claret-easy to drink, but with enough structure to satisfy more serious Bordeaux drinkers.

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.

The Dubreuil estate dates to 1940, where Paul Dubreuil founded the Domaine. Phillippe Dubreuil, son of Paul, later merged another neighboring estate in 1989 following the death of his father. Arnaud settled fully into his leadership role in 2010, leading the estate still today. The wine expresses a classic iteration of upper echelon wines of the Savigny-les-Beaune, a gorgeous harmony of meatier-savory tones melded with tart fruit and steely minerality. The body is still mildly reserved, not showing abrasive texture, but rather a more mild bodied wine accompanied by an exceeding amount of nuance and layers.

Produced from vines aged less than 20 years old. The wine is de-stemmed and matured in stainless steel tanks and is designed for earlier drinking for it’s freshness and perfumed black raspberry fruit with anise and spice notes that linger for ages. For enjoying in its youth, great in the warmer seasons.

35% Carignan, 35% Grenache and 30% Cinsault Rozeta is an emblematic cuvée of Domaine Maxime Magnon, a red wine that expresses all the richness and diversity of the Corbières terroir, this wine offers a complex aromatic profile and a full, luscious palate. Organic and biodynamic farming practices fully respect the environment and allow for the production of healthy grapes with concentrated aromas. The harvest is done by hand and vinified as whole bunches. Maceration takes place in large oak casks, without the addition of exogenous yeasts , allowing the wine to fully express its terroir. Aging continues in oak casks and concrete tanks , giving the wine aromatic complexity and a balanced tannic structure.

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!

Domaine Marcel Deiss is based in Bergheim, Alsace, and is widely respected for biodynamic farming, complantation, and wines that emphasize place over single-varietal identity. “Berckem” is the estate’s village-level expression from Bergheim, grown on mixed limestone and marl soils, producing a white wine of generosity, aromatic depth, and vibrant mineral lift. The estate describes Berckem as tender, solar, ample, and vibrant, with aging potential of up to 10 years. Expressive aromas of ripe citrus, yellow apple, apricot, tropical fruit, white flowers, honeyed spice, and crushed stone. The palate is broad and textured, with ripe orchard fruit, citrus oil, gentle spice, and a savory mineral thread that brings freshness and balance to the wine’s natural richness.

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.

The Guinaudeau family runs Chateau Lafleur, maker of one of the most coveted and hardest-to-find reds in all of Pomerol. Grand Village is their home estate, and they lavish the same obsessive attention on this modest Bordeaux Blanc that they bring to their Pomerol legend. The 2024 is a blend of Sauvignon and Semillon farmed organically on clay-limestone, hand-harvested and made with wild yeasts. What lands in the glass is a white that far outruns its humble address: chiseled, saline and fresh, with real cut and tension. If you want to taste Lafleur savoir-faire without the Lafleur wait list, start here.

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.

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.

From ten-year-old vines on the Chemin des Chaumes plateau (Portlandian Barrois limestone, 150–230 m) with about 60 hl/ha yield; organic viticulture, spontaneous fermentation in temperature-controlled stainless steel and 8 months on fine lees with indigenous malolactic fermentation. Palate shows the influence of extended fine lees aging and native malolactic activity. Fresh, fruity, citrus nose, full-bodied palate

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.

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.

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.

100% Melon de Bourgogne Beautifully executed balance, density and finesse, with persistent notes of bitterness that give it that complexity of a more mature wine.

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.

Grenache Gris, Grenache Blanc, Terret Gris, & Terret Blanc Fresh, sunny southern French white with loads of energy. Citrus, white peach, and a little floral lift up front, backed by a soft mineral edge that keeps it clean and snappy. Vines for this wine are grown on clay and limestone soils. Benjamin feels that many of the wines in the Minervois AOC are too concentrated and alcoholic, so he strives to make wines that, while full flavored, are lighter, fresher, and lower in alcohol than most average wines from the Languedoc.

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.

40% Touriga Nacional, 40% Tinta Roriz, 20% Alicante BouschetFrom the Beira region in northern Portugual. Cluricaun is a project led by Andre Gomes Pereira of Quinta do Montalto in collaboration with Carlos Sousa of CPS Wine. The project is named after the “Cluricaun”, a mischievous fairy in Irish folklore known for his great love of drinking and a tendency to haunt breweries, pubs and wine cellars. Medium body, ruby color in the glass. Layered with red and black fruits---strawberry, dark plums, blackberry and violets. On the finish a savory spice and hints of earth add complexity.

One Xurxo’s rare red wines from Rías Baixas made from a blend of Mencía, Caiño Blanco, and Espadeiro. The grapes (40-100+ years in age) are all grown organically over a blend of clay, granite, and schist incredibly close to the ocean. Everything is hand-harvested before undergoing separate spontaneous fermentation – kickstarted by native yeasts – in stainless steel. The wine was then aged for 12 months in neutral French oak barrel before bottling. Unfined, unfiltered, with low SO2. A light, low ABV, chillable red that has crunchy minerality and lip-smacking acidity.

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.

100% Trebbiano Medium-bodied white with notes of lemon, green apple, light herbaceous earthiness, saline undertones, gentle lees character. Pairing: Grilled fish, white meats, vegetable risotto Plani Arche started with Italo DiFilippo in 1971. It is now run by Italo's son Roberto and his wife Elena Pompeii. Roberto’s first vintage was in 1980. The winery converted to organic farming in 1994. The name of the winery, Plani Arch, is the Latin name of a local shrine (Pian d’Arca), which is considered the spot where St. Francis of Assisi gave his famous “Sermon to the Birds.” Cantina Plani Arche is located across the valley from the ancient city of Assisi. It is comprised of 6 hectares of vineyards across 6 parcels, at average elevations of 250 meters, oriented towards the southeast.

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

100% Nerello Mascalese Cottanera produces this wine from their modest 2 hectares in the Feudo di Mezzo contrada. The unique soil here is comprised of small volcanic stone and ash and reinforces the aromatic, velvety, and generously nuanced expression of the variety. The Cottanera estate has called Etna home since 1962 and has been growing vines since the establishment of the DOC in 1968.

This great Barbaresco is made from Nebbiolo grapes from the most prestigious area of Langhe, selected from the villages of Treiso, Barbaresco and Neive. After the manual harvest, vinification takes place at a controlled temperature with about fifteen days of maceration on the skins, and the subsequent malolactic fermentation. The wine is then refined in the traditional oak barrels for twenty-four months.

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.

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.

100% Sangiovese From a medieval village just north of Castelnuovo Berardenga, this traditionalist, longer élévage take on Chianti Classico is the way wines from the appellation should taste! Dusty, grippy tannins frame a palate full of red fruit, woody herbs, & leather. Stunning! Food Pairing Pizza, pasta with meat sauce, stews

Named after one of Maria Sole’s grandfather’s favorite horses, “Noble Kara” claims its rightful place in the proud tradition of “real” rosé wines—rosés made from fully ripe, healthy grapes trusted to ferment on their own and allowed to express a natural depth of color (think great Cerasuolo d’Abruzzo here). Pure Sangiovese from three different parcels on the property—Ficomontanino, Melogranino, and Campo Cavalli—this vivacious wine spends 24 hours macerating on its skins before pressing and fermentation, which takes place in stainless steel via naturally occurring yeasts and with no temperature control. As with all her wines, Maria Sole bottles “Noble Kara” without fining or filtration, and with a minimum of sulfur.

Grignolino is one of Piedmont’s most characteristic native grape varieties, appreciated for its authentic and uncomplicated nature. Famous for its lively tannins and subtle elegance, it is a wine with a strong and distinctive identity, reflecting the soul of the territory from which it originates. Characterised by a noteworthy structure and proudly edgy character that have led to its consideration as a “rebel” wine, Grignolino has always occupied a special place in Piedmont’s winemaking tradition.

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.

Cabernet Sauvignon (60%) & Malbec (29%) & Sangiovese (11%) Dar Richi Hanan was created by Abdullah Richi who moved to Lebanon to escape the atrocities of the Syrian war. Abdullah was interested in winemaking and through observational learning with Mersel's wine maker Eddie, he developed this red still wine and named it after his wife - Hanan. Abdullah's dream is to go back to Syria and establish his own winery there. Picked at the beginning of September and destemmed into stainless tanks, the wine is fermented for 10 days at 25 degrees celsius and racked off skins. The wines go through MLF naturally, they are racked twice before being bottled in late spring.

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.

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!

Continuing its consistent excellence, the 2019 Bandol Rose looks to be another fine performance. Crushed stone, underripe peach and pineapple notes mark the nose, while the medium-bodied palate is creamy and rich, with just enough pepper and licorice-tinged spice on the finish to provide freshness and length.

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.)

Burgundy from Okayama! The scenery around the winery, with its limestone rocks, is spectacular. The aromatic aroma is soothing, and the juicy taste and moderate acidity make for an appetizing taste. Pale orange with a pinkish tint. The aroma is large, with a sweet and refreshing scent of passion fruit, acerola, shekwasha and kabosu. The taste is slightly sweet and has a strong acidity. The aftertaste is accompanied by a slow fruitiness and umami flavor along with the acidity.

100% Listan Negro This rosé is electric and bright with flavors of fresh strawberry, minerality, and a slight smoky note that provides an extra layer of complexity.

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.

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.

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.

Born in the sun-soaked hills of Paso Robles and Certified Organic from vine to bottle, Little Disco is bold, rhythmic, and unapologetically fresh. The palate delivers classic California Cabernet Sauvignon while the branding brings fresh energy to the category. Little Disco will make friends with every generation around the table. Expect tunes of dark cherry, dusty cocoa, and black pepper and a bass-line of structure that stays on the palate. It’s a wine made for vinyl nights, rooftop hangs, and dinner parties where the playlist matters as much as the menu. Crafted with conscience and serious groove. No chemicals, no shortcuts, just pure Paso vibes in a bottle.

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.

The 2022 Oakville Cabernet Sauvignon is an elegant wine that presents a deep, purple-ruby hue. It offers an elegant bouquet on the nose, with layers, of toffee, blueberry pie, and raspberry compote, complemented by delicate vanilla bean, macerated cranberry, and shortcrust pastry.

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

Only exceptionally sunny Autumns allow a micro-plot of vineyard on the Astobiza estate to mature and harvest. Grapes are carefully selected by hand to bring us this unique sweet wine with a marked Atlantic character. It shows sharp and intense citrus and honeyed aromas, assembled with a perfect balance in the mouth, and a long finish, full of perfumes and sensations evocative of its place of origin. It manages to balance the acidity of the txakoli with the friendly sweetness of the late harvest. Serve cold at about 42-46ºF. It is ideal to combine with powerful products with their own personality: Acorn-fed Iberico Ham, Foie Micuit, Goat Cheese.

César Florido’s name is synonymous with moscatel. His moscatel is the reference point for the classic, balanced sweet wines of the zone, characterized by notes of orange blossom, jasmine, and a honeyed, raisiny palate. His village of Chipiona, with its sandy-clay soils, is well adapted to the grape variety and has the best moscatel vineyards in the region. These concentrated wines, made from shriveled grapes can acquire enormous complexity with a long period of cask aging.

A fleshy and ripe wine with aromas of dried fruits (pineapple, apricot, quince) and notes of creme brulee and honey. Rich, unctuous mouth-feel, and an ideal partner for foie gras, Roquefort cheese or as an aperitif.

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

Source: Spain Caviar characteristics: Brownish gray, medium-large-sized pearls, soft-medium pop Caviar tasting notes: Rich, savory, nutty, cacao finish Favorite pairings: white, dry wine like White Burgundy Meursault, a Blanc de Blancs Champagne, or Scotch

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.

4 oz jar – house made crème fraîche

Signature hot sauce from The Marigold Club!

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.

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!

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.

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.

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

Wild 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.

Elevate your pantry with these classic Portuguese sardines, hand‑packed in rich olive oil for a truly authentic taste of the Atlantic. Wild‑caught off the coast of Portugal and prepared with simple, high‑quality ingredients—sardines (72%), olive oil (27%), and salt—each tin delivers tender, flavorful fish with a clean, balanced finish that highlights the natural goodness of the sea. 

Nuri Spiced Mackerel in Olive Oil is a bold and flavorful take on Portuguese tinned fish, featuring wild-caught mackerel carefully preserved in high-quality olive oil with a vibrant spice blend. Infused with chili, cucumber, carrot, cloves, black pepper, and laurel, this spiced olive oil elevates the rich, tender mackerel with aromatic depth and a hint of heat.

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.

Founded in 1966, Don Gastronom is specialized in the production of gourmet tinned fish and seafood from the Galician coast. In this time the company has incorporated new technologies available in the food industry, but at the same time, keeping their familiar and traditional know-how, which is the essence of the company. Don Gastronom's products are from Galicia, which is renowned for being one of the best places in the world for seafood.

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

Not not like the Little Debbie's of your childhood

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!

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!

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

Meet Moses Sleeper’s evil twin: ‘Moses Reaper’. With an ashed rind and an annatto dyed jack o’ lantern-orange paste, this limited release is perfect for spooky-season cheese spreads. Just like the classic, Moses Reaper boasts a supple, buttery paste with a delicate, mushroomy rind and savory vegetal notes.

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

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

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.

Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.

Barista is the newest cheese from Kaasaffineurs Van Tricht in Belgium. This pasteurized cow's milk cheese has a thin line of coffee running through the center of the paste giving it the look of the French classic Morbier. The texture is silky smooth and creamy with notes of roasted coffee, toasted nuts, and charred baguette.

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.

Founded in 2013, The Mystic Cheese Company started it's humble journey in a shipping container on a farm in Lebanon, CT. The company is committed to making the best cheeses using traditional methods and maintaining the integrity of cheesemaking. The Whaledale is inspired by the British Farmhouse classic, Wensleydale. Creamy & Crumbly, this natural rinded wheel is made with milk from Ayrshire cow's and is aged for 60 days. Notes of sour cream mingle with a wet stone minerality and mouthwatering acidity that will leave you coming back for more!

Tim Welsh started Beehive Cheese Company in 2005 with his brother-in-law Pat Ford. Pat and Tim had only 8 days of cheesemaking experience between them when they filled their first vat with milk. With their shared interest in great food and entrepreneurship Beehive Cheese has become one of the most popular creameries in the US! Teahive is an Irish style cheddar that is rubbed with Earl Grey tea and bergamot oil. This cheese is complex and soothing, with notes of orange blossoms and stone fruit. Teahive is the perfect "feel good" cheese!

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.

Challerhocker is a delicious raw cows milk cheese made in the Swiss Alps. This cheese is complex yet approachable with notes of toasted almonds, sour cream, onion, and a hint of creamy butterscotch. Challerhocker is cellar aged for about 10 months developing a smooth and meltable texture with a crystalline crunch. Enjoy with an oaky Chardonnay!

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.

This unique blue cheese is made with cow's milk then pierced and bathed in Fior d'Arancio, a sweet wine made with Moscato grapes. The cheese soaks in the wine for 30 days and then is left to finish aging on wooden planks. This creamy blue develops aromas of stone fruit, honey, and orange blossom.

Each wheel is soaked in yuzu-infused sake, then decorated with yuzu peel to create an unusual flavor combination that highlights Rogue's signature blue cheese in a nuanced and inventive way. The bright, citrusy notes and fruity finish provided by the sake complement the savory-sweet character of the cave-aged blue cheese wheels, resulting in a distinctive cheese guaranteed to surprise and delight.

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.

The Spotted Trotter Uncured Smoked Beef Steak & Pepper Salami is an artisanal, pork-free cured meat. Crafted with pastured beef, sun-dried tomatoes, toasted coriander, and Mama Lil's pickled goathorn peppers