{"title":"Wine","description":"","products":[{"product_id":"2022-eolithe-rouge","title":"2022 Fosse Seche Eolithe Rouge","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Cabernet Franc, Cabernet Sauvignon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Saumur, Loire Valley\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Château de Fosse-Sèche is a biodynamic estate in Saumur revived by twin brothers Guillaume and Adrien Pire in 1998. Where nearly all of Saumur sits on tuffeau limestone, Fosse-Sèche occupies a Jurassic plateau of siliceous flint and iron oxide — 200-million-year-old soils that produce wines with a tension and mineral identity entirely unlike their neighbors.\u003c\/p\u003e\n\u003cp\u003eÉolithe is 99% Cabernet Franc, harvested by hand, fermented briefly, and aged 12 months on lees in concrete — no wood, no fining, no filtration.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Éolithe is a precise, concentrated expression of Saumur Cabernet Franc from a singularly stony terroir. It opens with aromas of violet, dark cherry, and crushed red fruit, lifted by a thread of graphite and iron. On the palate, it is taut and focused, with fine-grained tannins, bright acidity, and a long mineral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roast duck with olives and thyme, a lamb shoulder slow-cooked with garlic and white beans, a plate of charcuterie and aged chèvre with a good baguette, or a cool evening meal that starts with something simple and doesn't need to go anywhere complicated.\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":45815206576324,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2103-Fosse-S-Eolithe.png?v=1777485452"},{"product_id":"2022-barbaresco-ca-grossa","title":"2022 La Vedetta Barbaresco Ca Grossa","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Nebbiolo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Barbaresco, Piedmont\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: La Vedetta is the project of Marco Viglino and his wife Swantje, who returned to Marco's family vineyards in Barbaresco in 2016 with the intention of making wines that are accessible and immediate without sacrificing the depth and identity the appellation demands. Their Cà Grossa is a single-MGA Barbaresco from 0.6 hectares of 30-year-old Nebbiolo planted at 250 meters elevation on the Tre Stelle hillside — a distinctive parcel of marly, clayey-calcareous soil with 15–20% fine sand, which gives the wine a lighter-footed, more perfumed character than the heavier clay sites nearby.\u003c\/p\u003e\n\u003cp\u003eGrapes are fermented with spontaneous yeasts, macerated around 10 days in stainless steel, then aged 20 months in large oak casks and held a minimum of eight months in bottle before release.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Cà Grossa is a fine-boned, aromatic Barbaresco that leads with elegance over structure. It opens with aromas of dried violet, ripe red cherry, and warm spice, lifted by a note of iron and rose petal. On the palate, it is refined and balanced, with already well-integrated tannins, bright acidity, and a long, mineral finish — approachable earlier than most Barbaresco while still having the bones to develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Braised rabbit with rosemary and white wine, tajarin with a simple butter and sage sauce, aged Toma Piemontese with honey, or a quiet dinner at a kitchen table in the Langhe with whatever is already in the pan.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":45815212867780,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2073-la-vedetta-barbaresco.png?v=1777357196"},{"product_id":"2023-pinot-noir-dijonnais","title":"2023 Brick House Dijonnais Pinot Noir","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Pinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: United States\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Ribbon Ridge AVA, Willamette Valley, Oregon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Brick House is Doug Tunnell's Demeter-certified biodynamic estate on a 440-foot rise of marine sedimentary soils in Ribbon Ridge. A former CBS News correspondent who fell for wine in the Rhône Valley, Tunnell pioneered biodynamic farming in the Willamette Valley.\u003c\/p\u003e\n\u003cp\u003eLes Dijonnais is a barrel selection from 30-year-old Dijon clone vines on a full south-facing slope, hand-harvested, fermented with 32% whole clusters on native yeast, and aged 18 months in French oak with 30% new.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Les Dijonnais is darkly floral and precise, trading the brooding quality of the Pommard clone for brightness and lift. It opens with aromas of Earl Grey, dried black cherry, and stone dust, lifted by violet and rose petal. On the palate, it is juicy and medium-bodied with lively acidity, lightly grippy tannins, and a long mineral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Duck breast with cherry and shallot pan sauce, salmon roasted with fennel and herbs, a mushroom and fontina flatbread.\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":45815213031620,"sku":null,"price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2136-BH-Les-Dij.png?v=1777483414"},{"product_id":"2023-colleen-chardonnay","title":"2023 Folly of Man Colleen Chardonnay","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Chardonnay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Chehalem Mountains \u0026amp; Eola-Amity Hills, Willamette Valley, Oregon \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e:* Folly of Man is the inaugural project of married winemakers Tracy and Aaron Kendall, launched with the 2023 vintage from their 48-acre estate in the windswept Van Duzer Corridor of the Eola-Amity Hills. Tracy spent a decade as Associate Winemaker at Nicolas-Jay alongside Jean-Nicolas Méo of Domaine Méo-Camuzet; Aaron led winemaking at Beaux Frères. Together they farm regeneratively toward full biodynamic certification, with a philosophy of minimal intervention, low sulfur, no filtration, and dual-clone fermentation to capture complexity that blending post-ferment cannot replicate. The Colleen Chardonnay — part of their inaugural sub-300-case release — is a blend of 50% deLancellotti Vineyard in the biodynamically farmed Chehalem Mountains and 50% Pearlstead Vineyard in the Eola-Amity Hills, both sites on pure marine sediment soils. Whole-cluster pressed, settled, and fermented slowly with native yeasts in barrel, aged up to 18 months.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Colleen is a precise, mineral-driven Willamette Chardonnay defined by its marine sediment origins. It opens with aromas of lemon balm, pear blossom, and white flower, with a flinty undercurrent. On the palate it is satiny and structured, with bright acidity, layered fruit, and a long, saline finish — effusive yet restrained, with real weight that builds through the glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Pacific halibut with brown butter and Meyer lemon, a delicate crab bisque with chervil, roasted cauliflower with crème fraîche and capers, or a celebratory dinner of butter-poached lobster eaten somewhere that feels like an occasion.\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":45815213097156,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1855-FOM-Colleen.png?v=1776840059"},{"product_id":"2022-syrah-red-mountain","title":"2022 Illahe Syrah, Red Mountain","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Red Mountain, Washington\u003c\/p\u003e\n\u003cp\u003eThe Wine: Illahe Vineyards is a three-generation family operation rooted in the mid-Willamette Valley, where winemaker Brad Ford works by hand in small lots with native yeasts, minimal additions, and a LIVE-certified sustainable farming philosophy. The Blackwood Canyon Vineyard Syrah marks Illahe's first foray into Washington fruit — a 2022 debut sourcing from one of Red Mountain's foundational sites on the AVA's southwest-facing slope, where Missoula flood-deposited sandy loam and wind-blown loess soils with high alkalinity and calcium carbonate drive small berry sizes and exceptional tannin density. The fruit was hand-picked and fermented in concrete with native yeast, then aged 18 months in barrel.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Blackwood Canyon Syrah is a structured, dark-fruited expression of Washington's most intense appellation. It opens with aromas of blackberry compote, cracked black pepper, and cured meat, lifted by a note of iron and dried violet. On the palate, it is full-bodied and grip-forward, with ripe but firm tannins, a core of dark plum and olive tapenade, and a long, mineral-edged finish that signals real aging potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled lamb chops with rosemary and charred fat, a slow-braised beef short rib over creamy polenta, smoked eggplant with harissa and chickpeas, or a winter dinner of cassoulet eaten by candlelight with a second pour already poured.\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":45815213326532,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1909-Illahe-Syrah.png?v=1776827298"},{"product_id":"2021-latta-lawrence-vineyard-roussanne","title":"2021 Latta Lawrence Vineyard Roussanne","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Roussanne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Columbia Valley, Washington\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Latta Wines, the project of Andrew Latta based in Woodinville, Washington, is a Rhône-focused producer drawing from singular high-elevation sites across the Columbia Valley, working with native fermentations and minimal intervention to coax site character over winemaker imprint. The Lawrence Vineyard Roussanne is grown at 1,450 feet on Taunton silt loam transitioning to broken basalt, overlooking the Royal Slope on a cool, frost-protected slope that extends the growing season well into fall. For the 2021, fruit was whole-cluster pressed and fermented native in a mix of barriques and puncheons with 15% new French oak from Jupille, then rested in barrel for 16 months before bottling.\u003c\/p\u003e\n\u003cp\u003eThe 2021 Lawrence Vineyard Roussanne is a structured, mineral-driven expression of high-desert Washington white wine country. It opens with aromas of Meyer lemon, dried hay, and beeswax, lifted by a note of petrichor and wet stone. On the palate, it is full-bodied but taut, with bright citrus acidity, a pronounced saline current, and textural richness from extended barrel age, finishing long with honeyed depth and a flinty mineral pull.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roast halibut with brown butter and capers, a gratin of leeks and Gruyère, herb-marinated white bean crostini, or a late-summer dinner of cold poached salmon eaten outside with good bread and nowhere to be.\u003c\/p\u003e","brand":"Vehrs","offers":[{"title":"Default Title","offer_id":45815229251780,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1885-Latta.png?v=1776813708"},{"product_id":"2023-somer-s-vineyard-mission","title":"2023 Osa Major Somer’s Vineyard Mission","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Mission\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e:\u003cstrong\u003e \u003c\/strong\u003eUSA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Lodi, California \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Osa Major is the one-woman project of Bay Area winemaker Emily Fernwood, who founded the label in 2020 after years of harvest work across California, Oregon, Australia, and New Zealand, with a commitment to low-intervention winemaking, organic farming, and the recovery of California's overlooked and historic vineyard sites. The Somer's Vineyard Mission is grown from head-trained, dry-farmed vines planted roughly fifty years ago in Lodi, likely propagated from cuttings tracing back to the Spanish mission plantings that gave the variety its name, which is a direct thread to California's pre-Prohibition religious-based winemaking past. Fernwood vinifies it with minimal intervention, allowing the wild, largely unmanaged character of the site to speak without interference. \u003c\/p\u003e\n\u003cp\u003eThe 2023 Somer's Vineyard Mission is a translucent, light-bodied expression of one of California's oldest and most undersung grapes. It opens with aromas of dried fig, sun-warmed herbs, and dusty earth, lifted by a whisper of rose hip and dried cherry skin. On the palate, it is lean and quietly tannic, with a gentle grip, low alcohol, and a dry, savory finish that lingers with more depth than its pale color suggests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Lamb flatbread with sumac and torn mint, a plate of aged Manchego with quince paste, slow-roasted tomatoes on griddled sourdough with olive oil, or an impromptu lunch of cured meats and pickled peppers eaten at a wooden table somewhere warm.\u003c\/p\u003e","brand":"Puget Street Imports","offers":[{"title":"Default Title","offer_id":45816604000452,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1886-OsaMajor-Mission.png?v=1776814441"},{"product_id":"2022-aladasturi-red","title":"2022 Gvantsa's Aladasturi Red","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Aladasturi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Georgia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Imereti, Obcha Village\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Baia's Wine is the project of siblings Baia, Gvantsa, and Giorgi Abuladze, born and raised in the village of Obcha in western Georgia's Imereti region, where their parents and grandparents made wine before them. They launched the label in 2015 in their early twenties, bottling family qvevri for the first time and becoming one of the first certified organic producers in Baghdati Municipality. Within the project, Baia focuses on the white indigenous varieties of Imereti — Tsitska, Tsolikouri, Krakhuna — while Gvantsa makes the reds, including the Aladasturi, Otskhanuri Sapere, and Ojaleshi.\u003c\/p\u003e\n\u003cp\u003eThe vineyards sit at 324 meters on alluvial soils of clay, gravel, sand, and limestone, cooled by mountain air draining off the Sairme peaks. Aladasturi — the lightest and most aromatic of the estate's red varieties — is fermented in qvevri with indigenous yeasts, using the traditional Imeretian method of brief skin contact, and bottled with minimal sulfur.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Gvantsa's Aladasturi is a translucent, fragrant red that sits closer to the weight of a structured rosé than a conventional red wine. It opens with aromas of red berries, dried rose, persimmon, and a hint of citrus peel. On the palate it is light-bodied and lively, with bright acidity, a gentle tannic grip, and a clean mineral finish with notes of honeycomb and sweet spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled trout with herbs and lemon, khinkali (Georgian dumplings) with a dipping bowl of tkemali, a spread of mezze with flatbread and pickled vegetables, or a leisurely summer lunch of cold meats and cheese eaten in a courtyard somewhere warm and unhurried.\u003c\/p\u003e","brand":"Puget Street Imports","offers":[{"title":"Default Title","offer_id":45816604065988,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2016-Gra-Georgia.png?v=1776839440"},{"product_id":"honeymoon-colombard-chard","title":"2024 Martha Stoumen Honeymoon","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Colombard \/ Chardonnay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: United States\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Redwood Valley, Mendocino County, California\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Martha Stoumen is a Northern California winemaker and farmer whose label — founded in 2014 and rooted in organic, dry-farmed viticulture — draws on her background in traditional agricultural systems and hands-on time in Italy. She farms roughly half her vineyards herself and works with a small circle of multi-generational growers who share her philosophy of soil health and vine longevity over yield.\u003c\/p\u003e\n\u003cp\u003eHoneymoon is made from 70% old-vine Colombard and 30% Chardonnay: the Colombard sourced from head-trained, dry-farmed vines planted in 1948 at Ricetti Vineyard in Redwood Valley on gravelly loam soils, certified organic; the Chardonnay from 1970s plantings at nearby Hawkeye Ranch, farmed organically by fifth-generation grower Pete Johnson. Both varieties are pressed immediately, settled overnight, and fermented separately in neutral oak barrique on native yeasts through primary and malolactic fermentation, then aged on fine lees for six months before blending, with an additional three months of barrel age post-blend.\u003c\/p\u003e\n\u003cp\u003eUnfined and unfiltered, 369 cases produced.\u003c\/p\u003e\n\u003cp\u003eHoneymoon 2024 is a structured, lees-driven expression of old-vine Colombard at its most complex. It opens with aromas of white flowers, toasted almond, and Golden Delicious apple, lifted by a bright seam of lemon pith. On the palate, it is full and waxy in texture with a tensile acidity underneath, and a finish of Jonagold apple skin and subtle oxidative nuttiness that lingers with focus and length.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: A whole roasted trout with brown butter and capers, ricotta crostini with honey and fresh thyme, butter-poached leeks with a soft egg and flaky salt, or a long Sunday lunch where someone has taken the time to make a proper grain salad and the windows are finally open.\u003c\/p\u003e","brand":"Puget Street Imports","offers":[{"title":"Default Title","offer_id":45816604295364,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2036-MarthaS-Honeymoon.png?v=1776876221"},{"product_id":"barbera-2023","title":"2023 Sage Rat Barbera","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Barbera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: United States\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Yakima Valley, Washington\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Sage Rat is the personal label of Dusty Jenkins — Yakima Valley native and head winemaker at Gilbert Cellars — dedicated to low-intervention wines from Italian and unconventional varieties that reflect the Valley's character without pretense.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Barbera is sourced from certified sustainable Portteus Vineyard in the Yakima Valley AVA, vinified 100% whole cluster, and aged 11 months in neutral French oak, bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eBarbera 2023 is a bright, juicy, and savorily edged expression of Yakima Valley. It opens with aromas of black cherry, dried cranberry, and fresh violet, lifted by a faint whiff of dried sage and crushed stem. On the palate, it is lively and medium-bodied, with snappy acidity, soft dusty tannins, and a finish of dark plum skin and a hint of tamarind that lingers cleanly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Pork meatballs in tomato-fennel broth, a simple pizza bianca with caramelized onions and fontina, roasted beet and walnut salad with aged balsamic, or a Tuesday night pasta with whatever sausage is left in the fridge.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857166020,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1874-SageRat-BB_a36f9071-7799-416d-83b8-46d872e49ef0.png?v=1776875244"},{"product_id":"sonder-x-sage-carbonic-nebbiolo-2024","title":"2024 Sonder x Sage Carbonic Nebbiolo","description":"","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857198788,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2336-sonder-sagerat-neb.png?v=1780268713"},{"product_id":"scrublands-2023","title":"2023 Sage Rat Scrublands","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sangiovese \/ Cabernet Franc Blend\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: United States\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Yakima Valley, Washington\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine:\u003c\/strong\u003e Sage Rat is the personal label of Dusty Jenkins, head winemaker at Gilbert Cellars, built around irreverence, experimentation, and a commitment to Yakima Valley's undersung potential with Italian and Loire varieties. Scrublands is an equal-parts Sangiovese–Cabernet Franc blend sourced from certified sustainable Portteus and Copeland Vineyards in the Yakima Valley, vinified with low intervention and bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eScrublands 2023 is a savory, chillable expression of Washington's scrubland high desert. It opens with aromas of briar-bramble, dried cherry, and crushed dried herbs, lifted by a faint cedar edge. On the palate, it is medium-bodied and taut, with bright red fruit acidity, dusty tannins, and a smoky, iron-tinged finish that lingers cleanly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Lamb kebabs off the grill, lentil soup with crispy shallots and a squeeze of lemon, a plate of aged Pecorino with honey and walnuts, or a slow Saturday dinner with a pot of ribollita barely simmering on the stove.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857264324,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1877-SageRat.png?v=1776874972"},{"product_id":"sonrisa-grenache-2022","title":"2022 Esja Sonrisa Grenache","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Grenache\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Rattlesnake Hills, Yakima Valley, Washington\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Esja (pronounced \"Es-Ya\") is the project of Tanya Bjornsson, a first-generation American born to Icelandic immigrants, who found her way through harvest work at Union Wine Company in Oregon, Greystone Wines in New Zealand, and Darby Winery in Washington before launching her own label in 2020 from a garage outside Seattle. Her approach is deliberately counter to Washington's bold, high-extraction identity — early picking, wild fermentation, neutral oak, no additions, and a commitment to acid-driven, light-bodied wines that reflect place over power. The Sonrisa Vineyard Grenache comes from an organically farmed site high in the Rattlesnake Hills AVA, situated above the reach of the Missoula Floods on silty loam over Ellensburg Formation sedimentary bedrock, where elevation, Cascade-shielded winters, and strong diurnal swings produce fruit with natural freshness and mineral definition. Fermented wild, pressed to tank, settled, then raised in neutral French oak before bottling with minimal intervention.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Sonrisa Vineyard Grenache is a transparent, lighter-styled Washington red that wears the grape's natural charm without amplification. It opens with aromas of sour cherry, fresh raspberry, and dried rose petal, lifted by a note of cinnamon spice and chalky earth. On the palate, it is round and lively, with bright acidity, gentle tannin, and a clean, mineral-tinged finish that lingers with more depth than its delicate frame suggests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roasted salmon with pinot-braised lentils, a platter of charcuterie with grain mustard and cornichons, stuffed peppers with herbed rice and tomato, or a lazy weeknight dinner of pasta with roasted cherry tomatoes and good olive oil eaten straight from the pan.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857493700,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1927-Esja-Grenache.png?v=1776831261"},{"product_id":"gamay-2022","title":"2022 Gorgiste Gamay Noir","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Gamay Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Columbia Gorge AVA, Washington\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Gorgiste is the project of Jeff Lindsay-Thorsen — sommelier, co-founder of W.T. Vintners, and self-described garagiste — dedicated to revealing the cool-climate potential of the western Columbia Gorge. Rainmaker Vineyard sits between 950 and 1,350 feet above White Salmon, Washington, on volcanic soils shaped by Mt. Adams activity and Pacific-driven weather, farmed in partnership with growers Larry and Patty Singer.\u003c\/p\u003e\n\u003cp\u003eFor the 2022 Gamay, half the fruit underwent carbonic fermentation and half whole-cluster traditional, then blended — spontaneous fermentation throughout, aged in old oak and concrete with minimal intervention. The 2022 Rainmaker Vineyard Gamay Noir opens with tart cherry, pomegranate, and violet, lifted by a whisper of pine sap. On the palate it is lively and medium-bodied, with crunchy red fruit from the carbonic half and a spiced, darker bass note from the whole-cluster, finishing dry with fine tannin and a mineral pull.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roasted duck leg with cherry gastrique, salami with pickled cornichons, a warm lentil salad with smoked bacon and red wine vinaigrette, or a cold autumn night around a campfire with this poured straight into the tin cup.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857526468,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1925-G-GN.png?v=1776829495"},{"product_id":"rockgarden-estate-white-2022","title":"2022 Pasxa Rockgarden Estate White","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Marsanne \u0026amp; Roussanne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: The Rocks District of Milton-Freewater, Walla Walla Valley, Oregon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Pášxa is the Rocks District project of The Walls founder Mike Martin, a focused inquiry into the singular terroir of what critics have called America's most distinctive AVA, producing exclusively single-variety and small-lot Rhône wines from estate fruit under low-intervention principles. The Rockgarden Estate White is a near-equal blend of Marsanne and Roussanne grown at 900 feet on Rockgarden Vineyard — planted in 2007 by Nina Buty and Dr. Phil Freese at one of the highest points in the AVA, where basalt cobblestones from the ancient Walla Walla River run up to 300 feet deep with almost no topsoil. The thermal mass of the stone moderates the extreme climate in both directions, producing white wines of unusual weight and tension. Each block is fermented individually, then aged in concrete and old large-format oak for refinement without extraction.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Rockgarden Estate White is a rich, texturally arresting expression that has no obvious local comparison and few national ones. It opens with aromas of honeysuckle, apricot, and cantaloupe, lifted by dried herbs, sagebrush, and a flinty undercurrent of crushed stone. On the palate, it is viscous and broad but held in check by lively acidity, with a mid-palate of stone fruit and beeswax resolving into a saline, mineral-edged finish of real length and composure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Seared sea scallops with brown butter and capers, a whole roasted chicken with tarragon and crème fraîche pan sauce, grilled halloumi with charred stone fruit and sumac, or a long summer lunch of cold poached lobster with aioli eaten somewhere that requires no reservation.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857854148,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1922-Pasxa-W.png?v=1776829234"},{"product_id":"rockgarden-estate-syrah-2022","title":"2022 Pasxa Rockgarden Estate Syrah","description":"\u003cp\u003e\u003cstrong\u003eGrape Varietal\u003c\/strong\u003e: Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: The Rocks District of Milton-Freewater, Walla Walla Valley, Oregon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Pášxa — pronounced \"PAH-sha,\" the Sahaptin word for the balsamroot sunflower native to the valley — is the Rocks District project of The Walls founder Mike Martin, launched in 2018 with winemaker Todd Alexander as a focused investigation into the singular terroir of what critics have called America's most distinctive AVA. Rockgarden Vineyard was planted in 2007 by Nina Buty and viticulturist Dr. Phil Freese, sitting at 900 feet at one of the highest elevations in the center of the appellation, where basalt cobblestones deposited by the ancient Walla Walla River run up to 300 feet deep with virtually no topsoil between them. The thermal mass of the stone amplifies an already extreme climate, shading fruit during peak heat and releasing warmth slowly through the night. Fruit for the Syrah is hand-harvested, sorted, destemmed, and concrete-fermented with a 20-day maceration, then aged 18 months in a combination of new and used large-format French oak barriques and foudre, unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Rockgarden Estate Syrah is an arrestingly savory, site-driven expression of what The Rocks does with Syrah at its most precise. It opens with aromas of red currant, mandarin zest, and iron, lifted by smoldering stone, soy, and a thread of dried lavender. On the palate, it is silky and medium-to-full-bodied, with polished tannins, a saline, umami-laced mid-palate, and a long, mineral finish that reads more Blue Mountains than northern Rhône — though the kinship is unmistakable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roasted bone marrow with sea salt and grilled bread, duck breast with cherry and black pepper pan sauce, a plate of aged Comté with walnuts and dark honeycomb, or a late fall dinner of venison stew eaten slowly with a fire going and nothing left to decide.\u003c\/p\u003e","brand":"Elliott Bay","offers":[{"title":"Default Title","offer_id":45816857919684,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1918-Pasxa-S.png?v=1776828313"},{"product_id":"peybonhomme-vdf-rouge-nouvelle-vigne-2021","title":"2021 Peybonhomme VdF Rouge Nouvelle Vigne","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Cabernet Franc \u0026amp; Merlot \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Vin de France, Blaye, Bordeaux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Château Peybonhomme-Les-Tours has belonged to the Hubert family since 1895, situated in the village of Cars near Blaye on the right bank of the Gironde estuary, where a 17th-century crenellated tower looks out over 64 hectares of vines on clay-limestone slopes. The family story has a certain poetry: Jean-Luc Hubert descends from Gironde river sailors who transported wine, and Catherine from a line of vignerons — their ancestors worked together for generations before the families united. After a violent storm in December 1999, the couple converted fully to organic and biodynamic farming, certified since 2000. Now in its sixth generation, siblings Rachel and Guillaume lead the estate.\u003c\/p\u003e\n\u003cp\u003eNouvelle Vigne is a 50\/50 blend of Cabernet Franc and Merlot from 45-year-old vines on limestone-clay soils, hand-harvested and fermented with indigenous yeasts in concrete vats, with no inputs beyond a small addition of sulfur, no fining, and bottled on a fruit day of the biodynamic calendar. It is released as a Vin de France — outside the AOC system — giving the family freedom to express the wine on its own terms.\u003c\/p\u003e\n\u003cp\u003eThe 2021 Nouvelle Vigne is a fresh, precise, and quietly characterful right-bank red that plays to the strengths of both varieties without pushing either too hard. It opens with aromas of blackcurrant, red cherry, and green pepper, with a thread of chalk and dried herbs. On the palate it is medium-bodied and lively, with supple tannins, good acidity, and a clean, mineral finish with a plummy softness from the Merlot and a lifted, aromatic edge from the Franc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Duck confit with lentils and mustard greens, a charcuterie board with cornichons and country pâté, roasted beets with goat cheese and walnuts, or a relaxed weeknight dinner of steak haché (in 'Merican talk, it's a burger patty that's elevated) with a glass poured before the pan is even off the stove.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817012125892,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1973-NV.png?v=1776837071"},{"product_id":"verdier-logel-cotes-du-forez-volcanique-2023","title":"Verdier-Logel Cotes du Forez 'Volcanique' 2023","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Gamay (Saint-Romain Clone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Côtes du Forez, Upper Loire\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Domaine Verdier-Logel is the leading estate of the Côtes du Forez, a small, obscure appellation tucked into the volcanic foothills of the Massif Central, between the Loire and Allier rivers, roughly 100 kilometers from Lyon and firmly in the mountains. The project belongs to husband-and-wife team Jacky Logel and Odile Verdier, who left Mulhouse, bought a few hectares of vines, and made their first vintage in 1992 — building a certified organic and biodynamic domaine that now covers 17 hectares at 400 to 600 meters elevation. The appellation permits only Gamay, and Verdier-Logel separates their vineyards by soil type: Volcanique comes from parcels on volcanic basalt, Cuvée des Gourmets from granite.\u003c\/p\u003e\n\u003cp\u003eFor Volcanique, two-thirds of the bunches are fermented whole-cluster in the semi-carbonic style — Jacky's so-called \"sandwich\" method — with a maceration of around 11 days, then matured in tank through the following spring and bottled. The local Gamay Saint-Romain clone produces smaller berries than in Beaujolais, with a peppier, more mineral character.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Volcanique is a structured, earthy Gamay with more grip and depth than its granite-soil counterpart. It opens with aromas of crushed dark cherry, black pepper, mineral earth, and a lift of menthol and smoke. On the palate it is medium-to-full-bodied for Gamay, with firm tannins, vivid acidity, and a long, mineral-edged finish of dark fruit, licorice, and volcanic stone — best served slightly cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Rabbit braised with herbs and white wine, a platter of charcuterie and \u003cspan class=\"Yjhzub\"\u003eRoquefort\u003c\/span\u003e cheese, or a cold-weather dinner of lentils with smoked sausage.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817014157508,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1966-Volcanique.png?v=1776836678"},{"product_id":"richaud-marcel-cotes-du-rhone-les-garrigues-2024","title":"Richaud Marcel Cotes du Rhone 'Les Garrigues' 2024","description":"\u003cp\u003e\u003cstrong\u003eGrape Varietal\u003c\/strong\u003e: Grenache, Syrah, Carignan, Counoise \u0026amp; Mourvèdre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Côtes du Rhône, Cairanne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Marcel Richaud is the fifth generation of his family at the domaine in Cairanne, who took over in 1974 at the age of twenty and immediately committed to bottling his own wine rather than selling to the cooperative — a defiant act at the time. Widely regarded as a founding figure of natural winemaking in the southern Rhône, he farms organically, ferments with indigenous yeasts, neither fines nor filters, and uses only a trace of sulfur at bottling (1.5 g\/hl).\u003c\/p\u003e\n\u003cp\u003eNow joined by his children Claire, Thomas, and Edith, the domaine covers 80 hectares. Les Garrigues — the renamed successor to the longtime cuvée Terre de Galets — draws from the domaine's warmest and driest parcels on the Garrigues, Carré, Canarde, and Truffières terroirs: red clay, limestone, and rounded galets roulés that absorb heat through the day and radiate it back to the vines at night.\u003c\/p\u003e\n\u003cp\u003eThe blend is 50% Grenache, 20% Syrah, 20% Carignan, 5% Counoise, and 5% Mourvèdre, from vines averaging 30 years old, aged 10 months in concrete vat with no inputs beyond that minimal sulfur at bottling.\u003c\/p\u003e\n\u003cp\u003eThe 2024 Les Garrigues is a generous, sun-warmed Côtes du Rhône with more freshness than its pedigree might suggest. It opens with aromas of jammy red fruit, black olive, anise, and the dry herbal scrub that gives the cuvée its name. On the palate it is round and juicy with ample, silky tannins, a slightly licorice-edged finish, and the kind of easy, honest depth that makes you pour a second glass before finishing the first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled lamb merguez with harissa and flatbread, a slow-cooked daube of beef with olives and orange peel, tapenade and roasted peppers on toasted sourdough, or a long Provençal dinner eaten outside in the last of the summer warmth with the garrigue still in the air.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817014714564,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1985-Les-G.png?v=1776838182"},{"product_id":"valli-unite-rosso-nv","title":"VALLI UNITE Rosso NV","description":"","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817014943940,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2282-Rosso.png?v=1779565532"},{"product_id":"mortellito-rosso-calaniuru-2024","title":"Mortellito Frappato Rosso Niuru 2024","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Frappato, Nero d'Avola\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Sicily (Val di Noto, Terre Siciliane)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Mortellito is the project of Dario Serrentino, who farmed 15 hectares of organic vineyards in the Val di Noto — southeast Sicily, a few kilometers from the Ionian coast — before beginning to vinify under his own label in 2014. He grows Frappato on guyot and Nero d'Avola in traditional alberello (bush vine) on limestone soils, with no chemical interventions in the vineyard and minimal sulfur at bottling.\u003c\/p\u003e\n\u003cp\u003eCala Nìuru (\"black grapes\" in Sicilian) is 75% Frappato and 25% Nero d'Avola, fermented over 15 to 20 days with short skin contact, and aged six months in stainless steel. The 2024 Cala Nìuru is a light, coastal expression of Sicilian red that drinks far outside the island's sunbaked stereotype. It opens with aromas of pomegranate, crushed raspberry, and dried violets, lifted by a thread of ash and sea air. On the palate, it is lithe and saline, with bright red fruit, low tannin, and a clean, salt-dusted finish that makes it as easy to reach for as a white.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled whole fish with capers and lemon, arancini (baked rice balls) with peas and pecorino, a plate of cured tuna with olive oil and bread, or an outdoor table in August with whatever is coming off a charcoal grill as the sun goes down.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015042244,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2001-Frappato.png?v=1777349320"},{"product_id":"colombera-vino-rosso-melascone-2022","title":"2022 Colombera Vino Rosso Melascone","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Nebbiolo, Croatina \u0026amp; Vespolina\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Alto Piemonte, Piedmont\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Colombera \u0026amp; Garella is the collaboration between Cristiano Garella — a driving force of the Alto Piemonte renaissance — and the Colombera family in Bramaterra, where they farm organically on porphyritic volcanic soils at 350 meters in the cool Alpine foothills. Melascone was the old Biella dialect word for both Nebbiolo and everyday vino rosso — a name that signals exactly what this wine is. Spontaneously fermented, maceration monitored to keep tannins approachable, aged in used oak and concrete, unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Melascone opens with aromas of powdered cherry, dried rose, tobacco, and forest floor, lifted by a saline mineral thread. On the palate it is medium-bodied and precise, with supple tannins, vivid acidity, and a long, earthy finish — Nebbiolo's essence made immediately inviting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Risotto with bone marrow and Parmigiano, braised rabbit with rosemary, a platter of local salumi with giardiniera, or a quiet dinner of tajarin al ragù in a room where the Alpine air still has a chill to it.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015075012,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1992-Melascone.png?v=1776839076"},{"product_id":"donnas-valle-daosta-classico-2019","title":"Donnas Valle d'Aoste 2019","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Nebbiolo (Picotendro), Freisa \u0026amp; Neyret\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Donnas DOC, Valle d'Aosta (Northern Italy, Alps)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Caves Coopératives de Donnas is a small mountain cooperative of roughly twenty growers farming 23 hectares at the southern tip of the Valle d'Aosta, where the valley narrows toward the Piedmont border and the Dora Baltea river cuts through granite and schist cliffs. Founded in 1971, it is the dominant producer in this tiny DOC and one of the most compelling cooperatives in Italy. The vineyards are terraced into vertiginous slopes on dry-stone walls, trained on high pergolas — the traditional \"topia\" — at 350 to 500 meters elevation, with south-southeast exposures and gossamer-thin soils over granite and quartz. Everything is done by hand; grapes travel from vineyard to cantina by monorail.\u003c\/p\u003e\n\u003cp\u003eNebbiolo here goes by its local name Picotendro and makes up the backbone of the blend, with small additions of Freisa and Neyret — native varieties that soften the tannins and deepen the color. Fermented in temperature-controlled steel, then aged 12 months in large oak botti before bottling.\u003c\/p\u003e\n\u003cp\u003eThe 2019 Donnas is Nebbiolo as the Alps make it: leaner, more aromatic, and more transparently mineral than its Langhe cousins. It opens with aromas of wild cherry, dried rose, thyme, and granite dust, lifted by a note of white pepper and mountain herbs. On the palate it is medium-bodied and precise, with firm but fine tannins, vivid acidity, and a long savory finish of red fruit and flinty stone — more harpsichord than cello.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Brasato al Barolo or slow-braised beef with root vegetables, Fontina fonduta with toasted bread, a platter of aged Valle d'Aosta charcuterie with rye crackers, or a cold evening mountain dinner of polenta with wild mushrooms and whatever cheese is nearest at hand.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015173316,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1959-Donnas.png?v=1776835561"},{"product_id":"ficomontanino-rosso-di-toscana-bulgarelli-2022","title":"Rosso di Toscana 'Bulgarelli' 2022 Ficomontanino","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sangiovese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Toscana IGT, Chiusi, Siena\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Ficomontanino is the biodynamically farmed estate of Maria Sole Giannelli near Chiusi, in the quiet southeastern corner of Tuscany where the borders of Siena, Umbria, and Lazio converge at 350 meters. Her grandfather bought the property in the 1960s to breed horses and make olive oil; ancient terracing hidden in the undergrowth hinted at a viticultural past going back perhaps to the Etruscans. Maria Sole took charge of the vines in 2014 and rebuilt them as a living ecosystem — biodynamic preparations, free-growing cover vegetation, minimal copper-sulfate, and a cellar philosophy informed by Slow Food studies, the natural wines of Tenute Dettori, and years working in Piedmont. Her cellar partner Fabio came via Ar.Pe.Pe in the Valtellina. Bulgarelli — named after her grandfather's prized stallion — is the estate's workhorse wine, pure Sangiovese from three parcels (Ficomontano, Melogranino, and Campo Cavalli) on 20–30 year-old vines in sandy clay soils.\u003c\/p\u003e\n\u003cp\u003eHand-picked and destemmed, spontaneously fermented with a two-week maceration in cement, then aged at least 10 months in cement and 8 months in steel, bottled unfiltered and unfined.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Bulgarelli is a fresh, direct, and characterful Sangiovese that pulls in multiple directions at once — earthy and bright, spicy and politely wild. It opens with aromas of red plum, crushed cherry, dried herbs, and scorched earth, with a balsamic lift and a thread of smoke. On the palate it is medium-bodied and lively, with spreading fine tannins, crisp acidity, and a savory, mineral finish that lingers without weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled sausage with white beans and sage, ribollita ladled over toasted bread, a board of Pecorino Toscano with cured olives and salted crackers, or a weeknight pasta of tomato, anchovy, and capers eaten with the windows open and no occasion required.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015206084,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1963-Ficomontanino-Toscana_9db73e44-634e-4ab0-ad80-14a8eb001b40.png?v=1776836114"},{"product_id":"ficomontanino-toscana-rosso-granomelo-2019","title":"Ficomontanino Toscana Rosso 'Granomelo' 2019","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sangiovese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Italy \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Toscana IGT, Chiusi, Siena\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Ficomontanino — \"little fig mountain\" — is the estate of Maria Sole Giannelli near Chiusi, where the borders of Siena, Umbria, and Lazio converge at 350 meters. Her grandfather bought the farm for olive oil and horses; Maria Sole rebuilt it as a biodynamically farmed, low-intervention wine estate, shaped by time in Piedmont and the natural wines of Tenute Dettori in her mother's native Sardinia. Her cellar partner Fabio came via Ar.Pe.Pe in the Valtellina. Granomelo — a wordplay on the single cru Melogranino — is 100% Sangiovese from 21-year-old vines on south-facing sandy clay and silt, spontaneously fermented with three weeks of maceration in cement, aged 24 months in glass demijohns, then six months in bottle, unfined, unfiltered, minimal SO₂. Just 2,500 bottles made. You've already got this one — we wrote it up earlier in this conversation.\u003c\/p\u003e\n\u003cp\u003ePartially destemmed, spontaneously fermented with three weeks of maceration in cement, then aged 24 months in glass demijohns and a further six months in bottle, unfined and unfiltered, with only minimal SO₂ at bottling. Just 2,500 bottles made.\u003c\/p\u003e\n\u003cp\u003eThe 2019 Granomelo is a darkly precise, mineral-driven Sangiovese that earns its IGT label by following no one's rules but the vineyard's. It opens with aromas of black currant, dried rose, exotic spice, and crushed rock, with a thread of smoke and air-dried meat that deepens with time. On the palate it is lifted and finessed, with sandy tannins of real tenacity, vivid acidity, and a long savory finish of wild herbs, blood orange, and salted stone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Wild boar ragù over hand-rolled pappardelle, bistecca alla Fiorentina rested with rosemary and good olive oil, a board of aged Pecorino di Pienza with truffle honey, or a slow autumn Sunday of braised short rib eaten at a table where no one checks the time.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015271620,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1986-Grem.png?v=1776838570"},{"product_id":"maestro-alfredo-tempranillo-almate-2021","title":"Maestro Alfredo Tempranillo 'Almate' 2021","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Tempranillo (Tinto Fino)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry:\u003c\/strong\u003e Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Castilla y León VT, Ribera del Duero\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine:\u003c\/strong\u003e Alfredo Maestro is a self-taught natural winemaker in Peñafiel, in the heart of Ribera del Duero, who began farming and making wine in 1998 after his family migrated from the Basque Country. He learned enology from textbooks at a time when the playbook was heavy with additives — yeasts, enzymes, color enhancers, acid corrections — and spent years doing exactly that before a deeper dissonance between his organic farming and his chemical cellar work pushed him toward a complete break. By 2003 he was making wine without any additions whatsoever, including sulfur.\u003c\/p\u003e\n\u003cp\u003eViña Almate takes its name from both his first vineyard and from himself — Al-Ma-Te (Love Yourself) — and is his entry-level Duero wine. It draws from multiple plots of Tinto Fino (the local name for Tempranillo) at Valtiendas at 1,000 meters elevation and Peñafiel at 700 meters, with vine ages ranging from 20 to over 80 years.\u003c\/p\u003e\n\u003cp\u003eThe wine is fermented in steel with 15–20 days of maceration and 50–100% whole-cluster inclusion depending on vintage, raised over one winter with a single racking, unfined, unfiltered, and with no added SO₂.\u003c\/p\u003e\n\u003cp\u003eThe 2021 Almate is a lively, high-altitude Tempranillo that reads more like a mountain wine than a conventional Ribera — fresh, dark-fruited, and direct. It opens with aromas of blueberry, sour cherry, violet, and dried herbs, with a flinty mineral thread running underneath. On the palate it is medium-to-full-bodied and energetic, with firm but supple tannins, good acidity at elevation, and a long finish of dark fruit, iron, and spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roasted eggplant and red pepper stew with smoked paprika, lamb chops with rosemary and charred fat, fried eggs on crusty bread, or a long Castilian lunch of roast meat eaten at a wooden table with nothing but a carafe and good bread between you.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015304388,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1981-Maestro-Almate.png?v=1776837586"},{"product_id":"4-monos-sierra-de-gredos-tinto-gr10-2023","title":"4 MONOS Sierra de Gredos Tinto 'GR10' 2023","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Garnacha (Grenache), Cariñena \u0026amp; Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Sierra de Gredos, Vinos de Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: 4 Monos — four monkeys — takes its name from the four friends who founded the project in 2009 after meeting while hiking in the Gredos mountains, 80 kilometers west of Madrid. Winemaker Javier Garcia and partner Laura Robles farm 10 hectares of organic old bush vines on decomposed granite at 700 to 960 meters, with a mandate of minimal intervention, early picking, and mountain transparency. GR10 is named for the long-distance hiking trail linking Lisbon to Valencia that passes through the winery's vineyard villages. The 2023 is roughly 88% Garnacha from 30- to 85-year-old vines with Cariñena and Syrah, cold macerated 50% whole-cluster and 50% destemmed, wild-yeast fermented for 30 to 40 days, and raised nine months in used barrels.\u003c\/p\u003e\n\u003cp\u003eThe 2023 GR10 Tinto is a crystalline, high-altitude Garnacha with the translucency and lift that only granite and elevation can produce. It opens with aromas of fresh blueberry, crushed violet, and dried herbs, lifted by a pencil-shaving minerality and a cool breath of mountain air. On the palate, it is medium-bodied and juicy, with fine-grained tannin, bright acidity, and a finish that is clean, dry, and lightly smoky — serious in structure without a trace of weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Jamón ibérico sliced thin at room temperature, grilled lamb chops with nothing but salt and charcoal, a plate of aged Manchego with quince paste, or an early evening on a stone terrace outside Madrid with olives, good bread, and the bottle already halfway gone.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015468228,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1970-GR10-Monos.png?v=1776830873"},{"product_id":"partida-creus-tinto-natural-tn-2022","title":"2022 PARTIDA CREUS Tinto Natural TN","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Tempranillo, Sumoll \u0026amp; Bobal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Baix Penedès, Catalonia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Partida Creus is the project of Massimo Marchiori and Antonella Gerona, an Italian couple from Piedmont who left architecture behind, settled in the Massís de Bonastre in the Baix Penedès in 2001, and became known locally as the \"crazy Italians\" for rescuing the abandoned, low-yielding old-vine plots their neighbors had written off — Sumoll, Garrut, Bobal, Vinyater, and others — farming them organically, often with the help of their donkey Orazio and mule Vicenza, with no chemicals, no selected yeasts, and no added sulfur at any stage. TN stands for Tinto Natural — Massimo and Antonella's daily red — a blend of Tempranillo, Sumoll, and Bobal from old vines on calcareous clay soils, whole-cluster macerated for four days, spontaneously fermented with indigenous yeasts in stainless steel, then aged 10 months in large old wooden barrels and bottled unfiltered, unfined, and sulfur-free.\u003c\/p\u003e\n\u003cp\u003eThe 2022 TN Tinto Natural is a raw, low-alcohol red with the kind of directness and energy that makes you want to drink it with food immediately. It opens with aromas of wild strawberry, dried cranberry, and crushed grape skin, lifted by a note of humus and a faint spice. On the palate, it is light-bodied and juicy with bright, food-driven acidity, soft tannins, and a finish that is earthy, slightly tannic, and honest — best served with a chill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roast pork shoulder with herbs and garlic, a plate of cured meats and aged sheep's milk cheese, grilled octopus with smoked paprika and potatoes, or a long Catalan lunch of bread, tomato, olive oil, and whatever's on the table.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015500996,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1935-TN-Partida-C.png?v=1776832186"},{"product_id":"partida-creus-vinel-lo-blanco-vn-2023","title":"2023 PARTIDA CREUS Vinel.lo Blanco VN","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Garnatxa Blanca, Macabeo, Moscatell, Xarel·lo, Vinyater, Pansé \u0026amp; Parellada\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Baix Penedès, Catalonia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Partida Creus is the project of Massimo Marchiori and Antonella Gerona, an Italian couple from Piedmont who trained as architects, moved to Barcelona, and eventually settled in the Massís de Bonastre in the Baix Penedès around 2000, drawn to a slower life and clay-limestone soils. Finding no wines made the way they wanted to eat and drink, they started making their own — recovering old vines of local varieties, farming organically, and working without any added sulfur at any stage. VN, their white field blend, is a kind of anti-Cava: seven indigenous varieties — the same grapes used to make the region's sparkling wine. This was vinified as a still wine with 1–3 days of skin maceration (think orange wine), spontaneous fermentation in stainless steel with indigenous yeasts, two months on lees, then bottled unfiltered, unfined, and without SO₂. \u003c\/p\u003e\n\u003cp\u003eThe 2023 VN Vinel·lo Blanco is a hazy, lively, low-intervention white that reads more like a seaside picnic than a serious wine — and is better for it. It opens with aromas of yellow apple, white peach, and a faint floral lift from the Moscatell, grounded by a yeasty, slightly cloudy depth. On the palate it is crisp and light-bodied, with briny acidity, a gentle waxy texture from the skin contact, and a clean, saline finish that practically asks for something salty alongside it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled razor clams with lemon and olive oil, a plate of jamón with pan con tomate, fresh goat cheese with herbs on flatbread, or a long afternoon on a Catalan beach with anchovies, cold olives, and this pulled straight from the cooler.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015533764,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1932-VN-Partida-C.png?v=1776831733"},{"product_id":"partida-creus-clarete-cl-2023","title":"2023 PARTIDA CREUS Clarete CL","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Garnatxa Negra \u0026amp; Garnatxa Blanca (Grenache) \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Baix Penedès, Catalonia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Partida Creus is the project of Massimo Marchiori and Antonella Gerona, the Piedmontese couple who left architecture and Barcelona city life around 2000 to settle in Bonastre, farming abandoned old-vine plots of indigenous varieties their neighbors had written off, with their donkey Orazio and mule Vicenza, on calcareous clay soils a few kilometers from the Mediterranean.\u003c\/p\u003e\n\u003cp\u003eCL stands for Clarete — an ancient Iberian tradition of co-fermenting red and white grapes together to produce something lighter than a red and more textured than a rosé. Here the grapes are Garnatxa Negra and Garnatxa Blanca, pressed together without complete destemming, then fermented spontaneously with indigenous yeasts in stainless steel, bottled unfiltered, unfined, and without any added sulfur — living wine, pale ruby, barely classifiable. \u003c\/p\u003e\n\u003cp\u003eThe 2023 CL Clarete sits in its own category: too dark for rosé, too pale for red, exactly right for everything. It opens with aromas of wild strawberry, sour cherry, and orange peel, with a lick of Mediterranean herbs and chalk. On the palate it is juicy and weightless, with electric acidity, a silky thread of tannin, and a dry, saline finish that disappears fast and makes you pour another.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled sardines with lemon, a plate of jamón and pickled peppers, crispy fried artichokes with aioli, or a long evening on a sun-warmed terrace with olives, good bread, and this served slightly chilled straight from the fridge.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015664836,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1938-CL-Partida-C.png?v=1776832612"},{"product_id":"farina-juan-francisco-tinto-los-loros-2021","title":"2021 Los Loros Tinto Juan Francisco Farina","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Listán Negro\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Valle de Güímar DO, Tenerife, Canary Islands\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Juan Francisco Fariña Pérez — JuanFra to his friends — is a progressive winemaker in the Valle de Güímar, a small DO of only twelve wineries on the eastern slope of Tenerife, running from sea level up to 1,400 meters on the flanks of Las Cañadas del Teide. He took over the family's century-old bulk-wine operation from his father in 1998, studied winemaking in Tenerife, and pivoted the project — named Los Loros for the laurel shrubs that populate the upper valley — to bottled estate wines with a holistic, sustainable philosophy.\u003c\/p\u003e\n\u003cp\u003eThe Tinto is 100% Listán Negro, the indigenous red grape of the Canary Islands, grown on 40–50 year-old vines between 700 and 1,300 meters on volcanic sand and clay soils, cooled by Atlantic trade winds and sculpted by extreme altitude. Grapes are hand-harvested, foot-trodden whole-cluster, spontaneously fermented, then aged briefly in neutral barrel and bottled unfined, unfiltered, without added SO₂.\u003c\/p\u003e\n\u003cp\u003eThe 2021 Los Loros Tinto is a translucent, high-altitude volcanic red unlike almost anything grown on mainland Spain. It opens with aromas of dark cherry, crushed wildflowers, smoked herbs, and volcanic earth, with a reductive mineral thread that opens with air. On the palate it is medium-bodied and nimble, with bright acidity, fine tannins, and a saline, ashy finish that lingers with a haunting mineral depth — best served slightly chilled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled mojo-marinated pork with wrinkled potatoes, slow-braised rabbit with thyme and bay, a platter of aged goat cheese with local honey, or a long lunch of roasted fish eaten at a table above the Atlantic with nothing but wind and lava rock for miles.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015730372,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1950-Loros-Listan-N.png?v=1776833367"},{"product_id":"envinate-tinto-taganan-2022","title":"2022 ENVINATE Tinto Taganan","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Field Blend — Listán Negro, Listán Gaucho, Malvasia Negra, Baboso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Tenerife, Canary Islands\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Envínate — \"wine yourself\" — is the project of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez, who met studying enology at the University of Miguel Hernandez in Alicante and evolved their winemaking consultancy into a project focused on exploring distinctive parcels in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their philosophy is simple: let each parcel fully express itself through old-fashioned farming, hand harvesting, foot treading, and fermentation exclusively with wild yeasts. Taganan draws from ancient untrained vines 70–300 years old planted on steeply terraced, sandy, basaltic soils on the northeast coast of Tenerife, from the waterline up to 300 meters above sea level. For the 2022, Envínate used more whole clusters with shorter macerations, aging in a mix of tank, 225L, and 500L neutral barrels for about eight months.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Táganan Tinto is juicy and primary, with very good balance and no excess — less reductive than prior vintages, sapid and fresh, a pure volcanic expression of Tenerife. It opens with aromas of crushed red cherry, wild herbs, and pumice-laced smoke, lifted by violet and iron. On the palate, it is lithe and saline, with bright acidity, fine grippy tannin, and a long finish of dried cranberry and wet stone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Papas arrugadas with mojo rojo, grilled lamb chops with chimichurri, a plate of aged Manchego, or a slow Sunday roast pulled straight from the oven.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":45817015795908,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1977-Envinate-Tan.png?v=1776830531"},{"product_id":"2022-limited-addition-mencia","title":"2022 Limited Addition Mencía","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Mencía\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Eola-Amity Hills, Willamette Valley, Oregon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Limited Addition is the project of Australian-born Master of Wine Bree Stock, founded on the conviction that Oregon's Willamette Valley could — and should — grow far more than Pinot Noir and Chardonnay, working with organically and regeneratively farmed growers to establish a diverse portfolio of alternative varieties suited to the region's changing climate. The Eola Springs Vineyard Mencía comes from the only planting of the variety in the Willamette Valley: a nearly two-acre block grown on the highest and rockiest volcanic ground at Eola Springs, positioned in the throat of the Van Duzer Corridor where strong afternoon winds extend the growing season and sharpen acidity. Four Mencía clones are planted here. The 2022 was fermented half destemmed and half whole-cluster with foot treading in the early days, no additions in cellar, native yeast throughout.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Eola Springs Vineyard Mencía is a vivid, cool-climate red that earns every comparison to the granite hillsides of Ribeira Sacra while tasting unmistakably of Oregon. It opens with aromas of crushed blueberry, dried rose petal, and smoked paprika, lifted by a current of volcanic minerality and fresh thyme. On the palate, it is lithe and aromatic, with fine-grained tannins, snappy acidity, and a savory, almost meaty mid-palate that resolves into a long, peppery finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Lamb merguez with harissa and flatbread, roasted beet and lentil salad with aged sheep's milk cheese, mushroom and leek galette with fresh herbs, or a slow Sunday of braised short ribs eaten straight from the pot with a torn baguette and nowhere else to be.\u003c\/p\u003e","brand":"Vinea","offers":[{"title":"Default Title","offer_id":45847168909508,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1901-Limited-Addition-M.png?v=1776824226"},{"product_id":"2024-armour-wines-carbo-barbo","title":"2024 Armour Wines Carbo Barbo","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Barbera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Wahluke Slope AVA, Washington State \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Armour Wines is a lo-fi project founded by Tyler and Sarah Armour in Wenatchee, Washington — scrappy upstarts in a state where land is expensive, largely claimed by generational estates, and natural winemaking remains rare. They source from select Washington vineyards, ferment whole-cluster on native yeast, age in neutral French oak, and bottle unfined and unfiltered with minimal sulfur.\u003c\/p\u003e\n\u003cp\u003eCarbo Barbo is made from 100% Barbera, put through two weeks of carbonic maceration, basket-pressed, and aged six months in neutral French oak. It is a juicy, chillable expression of Washington Barbera that drinks like the Pacific Northwest's answer to Lambrusco. It opens with aromas of blackberry syrup, cocoa powder, and fresh herbs, lifted by a note of ripe blueberry. On the palate, it is bright and pulse-driven, with Luxardo cherry fruit, snappy acidity, and a faint prickle on the finish that keeps every sip honest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: A cold-cut and salumi spread with sharp provolone, wood-fired pizza with fennel sausage and roasted peppers, pork ribs off a charcoal grill, or a backyard table in July with whatever just came off the fire.\u003c\/p\u003e","brand":"Vinea","offers":[{"title":"Default Title","offer_id":45847168942276,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2108-Armour-CB-2.png?v=1777347067"},{"product_id":"2024-oyster-river-morphos-white","title":"2024 Oyster River Morphos Pet-Nat","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Cayuga White \u0026amp; Seyval Blanc (French-American Hybrids)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: USA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Finger Lakes, New York (produced in mid-coast Maine)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Oyster River Winegrowers is the project of Brian Smith, a small farm winery on the mid-coast of Maine operating since 2007, making what he calls pre-industrial wine and cider — working with native yeasts, Belgian draught horses, no refrigeration, no added sulfites, and no filtration, positioning himself as nature's assistant rather than its director.\u003c\/p\u003e\n\u003cp\u003eMorphos is made from Cayuga White and Seyval Blanc, two cold-hardy French-American hybrid varieties grown on organic-farmed white clay, limestone, and flint soils in the Finger Lakes, sourced from 50-year-old vines. Bottled during active fermentation in the ancestral method, the wine finishes in bottle, building its effervescence naturally and releasing as the fresh wine of the harvest. \u003c\/p\u003e\n\u003cp\u003eThe 2024 Morphos is a hazy, low-alcohol pét-nat that wears its hybrid origins proudly. The wine is bright, nervy, and tasting distinctly of a place where summer is short and acidity runs deep. It opens with aromas of green apple, lemon curd, and white peach, lifted by a flinty, almost cider-like minerality. On the palate, it is crisp and lively, with snappy acidity, fine persistent bubbles, a faint yeasty breadiness mid-palate, and a clean, bone-dry finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Raw oysters with mignonette, a lobster roll with just butter on a toasted split-top bun, fresh goat cheese on rye crispbread with cucumber and dill, or a bucket of steamers eaten dockside on a gray Maine afternoon.\u003c\/p\u003e","brand":"Puget Street Imports","offers":[{"title":"Default Title","offer_id":45870263599300,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1892-Morphos.png?v=1776815019"},{"product_id":"2022-francois-le-saint-sancerre-silex","title":"2022 François le Saint Sancerre Silex","description":"\u003cp data-start=\"0\" data-end=\"85\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sauvignon Blanc\u003cbr data-start=\"31\" data-end=\"34\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003cbr data-start=\"49\" data-end=\"52\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Sancerre \/ Loire Valley\u003c\/p\u003e\n\u003cp data-start=\"87\" data-end=\"502\"\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: François le Saint is a label from Domaine Fouassier, one of Sancerre’s historic families, making organically and biodynamically farmed wines with a clear sense of place. Sancerre Silex is made from roughly 35-year-old vines grown on clay, flint, and marl soils, native-fermented in stainless steel and raised on the lees with minimal sulfur and no unnecessary extras. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"504\" data-end=\"879\"\u003e2022 François le Saint Sancerre Silex is a taut, stony expression of Sancerre. It opens with aromas of lemon pith, green fig, and citrus peel, lifted by crushed stone and a faint saline edge. On the palate, it is brisk and finely textured, with bright citrus fruit, vivid acidity, and a mineral finish that stays buzzy, savory, and long. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"881\" data-end=\"1040\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Fresh chèvre, triple cream brie, herbed white beans on toast, smoked trout dip, or a simple plate of olives, salted butter, and french bread.  \u003c\/p\u003e","brand":"Vinea","offers":[{"title":"Default Title","offer_id":45991822786756,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1850-Sancerre.png?v=1776841392"},{"product_id":"2022-justin-girardin-savigny-les-beaune-premier-cru-les-peuillets","title":"Justin Girardin Savigny-les-Beaune Premier Cru Les Peuillets 2022","description":"\u003cp\u003e\u003cstrong\u003eGrape Varietal:\u003c\/strong\u003e Pinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Savigny-lès-Beaune Premier Cru, Burgundy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Justin Girardin is a vigneron based in Santenay, farming 17 hectares across the southern Côte de Beaune — from Maranges and Santenay up through Chassagne-Montrachet, Pommard, and Savigny-lès-Beaune. Les Peuillets sits at the southern end of Savigny's premiers crus, where the appellation borders Beaune on warm, gravelly, brown-red limestone — the side of the village known for rounder, more generous Pinot Noir, in contrast to the cooler, more structured parcels on Savigny's northern slope. The domaine's 50-year-old vines here are hand-harvested, triple-sorted, destemmed, and cold-soaked five days before fermentation on indigenous yeast, then aged 15 months in French oak from Allier and Vosges forests with 22% new oak.\u003c\/p\u003e\n\u003cp\u003eThe 2022 Les Peuillets is a supple, aromatic expression of a premier cru that trades on finesse over power. It opens with \u003cspan style=\"text-decoration: underline;\"\u003earomas\u003c\/span\u003e of dark cherry, crushed raspberry, and dried rose, lifted by a peppery undercurrent. \u003cspan style=\"text-decoration: underline;\"\u003eOn the palate\u003c\/span\u003e, it is round and well-structured, with red fruit, warm sandy earth, and tannin that are present but polished — generous in its youth and with the architecture to develop further.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Roast duck breast with cherry pan sauce, lamb chops with herbes de Provence, a wedge of ripe Brie with walnuts and a baguette, or a slow Sunday dinner that starts with something simple and ends somewhere better.\u003c\/p\u003e","brand":"Galaxy Wine","offers":[{"title":"Default Title","offer_id":46006632349892,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2098-Savigny-Beaune.png?v=1777351761"},{"product_id":"2022-santo-tomas-cabernet-savignon","title":"2022 Santo Tomas Cabernet Savignon","description":"\u003cp data-start=\"739\" data-end=\"831\"\u003e\u003cstrong data-start=\"739\" data-end=\"758\"\u003eGrape Varietal:\u003c\/strong\u003e Cabernet Sauvignon\u003cbr data-start=\"777\" data-end=\"780\"\u003e\u003cstrong data-start=\"780\" data-end=\"792\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"739\" data-end=\"831\"\u003e\u003cstrong data-start=\"780\" data-end=\"792\"\u003eCountry:\u003c\/strong\u003e Mexico\u003c\/p\u003e\n\u003cp data-start=\"739\" data-end=\"831\"\u003e\u003cstrong data-start=\"802\" data-end=\"813\"\u003eRegion:\u003c\/strong\u003e Baja California\u003c\/p\u003e\n\u003cp data-start=\"833\" data-end=\"1023\"\u003e\u003cstrong data-start=\"833\" data-end=\"846\"\u003eThe Wine:\u003c\/strong\u003e Santo Tomás is one of Baja’s historic wineries, making wines that connect the region’s long winemaking tradition with a style that stays grounded, drinkable, and true to place. Warm days and cooling maritime influence help preserve freshness, and the wine is vinified in stainless steel with short maceration to keep the fruit clear and the tannins measured.\u003c\/p\u003e\n\u003cp data-start=\"1289\" data-end=\"1738\"\u003e2022 Santo Tomás Cabernet Sauvignon is a bright, easygoing expression of Baja California, combining ripe fruit, gentle structure, and steady freshness in a style that feels relaxed, polished, and ready for the table. It opens with aromas of black cherry, blueberry, and strawberry, lifted by notes of pink peppercorn and cedar. On the palate, it is smooth and medium-bodied, with juicy dark fruit, soft tannins, and a clean, balanced finish.\u003c\/p\u003e\n\u003cp data-start=\"1740\" data-end=\"1898\"\u003e\u003cstrong data-start=\"1740\" data-end=\"1752\"\u003ePairing:\u003c\/strong\u003e Carne asada tacos, grilled portobello tortas, or a backyard burger with bacon, avocado, and a heap of crispy fries (in the burger, of course).\u003c\/p\u003e","brand":"Winebow","offers":[{"title":"Default Title","offer_id":46009544474820,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2198-ST-Cabernet.png?v=1777854036"},{"product_id":"2023-mina-penelope-ambar","title":"2023 Mina Penélope Ambar","description":"\u003cp data-start=\"651\" data-end=\"743\"\u003e\u003cstrong data-start=\"651\" data-end=\"670\"\u003eGrape Varietal:\u003c\/strong\u003e Sauvignon Blanc\u003cbr data-start=\"686\" data-end=\"689\"\u003e\u003cstrong data-start=\"689\" data-end=\"701\"\u003eCountry:\u003c\/strong\u003e Mexico\u003cbr data-start=\"708\" data-end=\"711\"\u003e\u003cstrong data-start=\"711\" data-end=\"722\"\u003eRegion:\u003c\/strong\u003e Valle de Guadalupe\u003c\/p\u003e\n\u003cp data-start=\"745\" data-end=\"1014\"\u003e\u003cstrong data-start=\"745\" data-end=\"758\"\u003eThe Wine:\u003c\/strong\u003e Founded in 2014 by Verónica Santiago and Nathaniel Malagón, Mina Penélope is a tiny, hand-worked estate whose wines lean into minimal intervention and an old-world sensibility, shaped by patience, restraint, and a close relationship to Valle de Guadalupe.\u003c\/p\u003e\n\u003cp data-start=\"1016\" data-end=\"1393\"\u003eFor the 2023 Ambar, the fruit comes from three organically farmed vineyard sites in Valle de Guadalupe, planted at roughly 950 feet in elevation. Made from 100% Sauvignon Blanc, the wine was destemmed and fermented on skins and seeds for 13 days at low temperatures, then aged in stainless steel for 3 months with light stirring to soften the tannins and round out the texture.\u003c\/p\u003e\n\u003cp data-start=\"1395\" data-end=\"1701\"\u003eMina Penélope’s 2023 Ambar is a textured, amber-hued Sauvignon Blanc with a savory edge and an easy, graceful rhythm on the palate. It opens with notes of black tea, dried apricot, and orchard fruit, then finishes with gentle grip, soft structure, and a warm, stony finish that keeps everything in balance.\u003c\/p\u003e\n\u003cp data-start=\"1703\" data-end=\"1879\"\u003e\u003cstrong data-start=\"1703\" data-end=\"1715\"\u003ePairing:\u003c\/strong\u003e Shrimp aguachile, roast chicken with preserved lemon, saffron rice with mussels, or a wedge of Manchego with Marcona almonds and Castelvetrano olives.\u003c\/p\u003e","brand":"Winebow","offers":[{"title":"Default Title","offer_id":46009651200196,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2320-mina-p-ambar.png?v=1780269132"},{"product_id":"2021-santos-brujos-chardonnay","title":"2021 Santos Brujos Chardonnay","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Chardonnay\u003cbr\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Mexico\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Valle de Guadalupe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Founded in 2008 by Sergio Salgado, Santos Brujos farms estate-grown fruit in organic and biodynamic certified vineyards in the heart of Valle de Guadalupe, on clay and sandy soils with quartz, and the Chardonnay is raised in a combination of French oak and stainless steel.\u003c\/p\u003e\n\u003cp\u003eSantos Brujos’ 2021 Chardonnay is a striking expression of Valle de Guadalupe, combining richness, freshness, and mineral precision in a style that feels both polished and distinctive. It opens with expressive aromas of green apple, pineapple, and tangerine, lifted by floral notes and a subtle touch of spice. On the palate, it is elegant yet full of energy, with bright acidity, layered fruit, and a clean mineral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Fish tacos, roast chicken, buttery popcorn, crab tostadas, fries with aioli, or that one perfect snack plate that keeps getting bigger.\u003c\/p\u003e","brand":"Winebow","offers":[{"title":"Default Title","offer_id":46009657065668,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2191-SB-C.png?v=1777348523"},{"product_id":"2021-pouya-tinto","title":"2021 Pouya Grenache Tinto","description":"\u003cp\u003e\u003cstrong\u003eGrape Varietal:\u003c\/strong\u003e Grenache\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Mexico\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Valle de Guadalupe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e: Pouya’s 2021 Tinto is a strikingly elegant red from Valle de Guadalupe that proves intensity does not need to come from weight or extraction. Made from 100% Grenache, it shows a pale, light ruby color in the glass, then opens with aromas of black cherry, roses, and a subtle touch of leather. On the palate, it is bright and finely balanced, with vivid red fruit, taut acidity, rounded tannins, and a long finish. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"564\" data-end=\"1130\"\u003eWhat makes this bottle especially compelling is its combination of lift and depth. The fruit comes from old vines in Valle de Guadalupe farmed with organic care, harvested early to preserve freshness. The wine is made with a low-intervention approach, fermented with skins and seeds in French oak, then pressed and aged in barrel for 7 months. It is unfiltered and unstabilized, a method that keeps the wine vivid and expressive while allowing Grenache’s floral character and natural energy to stay fully intact. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"564\" data-end=\"1130\"\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Drink it on its own, slightly cool, or pair it with roast chicken, charcuterie, grilled vegetables, or lighter meat dishes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Winebow","offers":[{"title":"Default Title","offer_id":46009670664388,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2187-Tinto-Pouya.png?v=1777243532"},{"product_id":"2021-gc-wines-etheric-wine-workshop-pinot-noir","title":"2021 GC Wines Etheric Wine Workshop Pinot Noir","description":"\u003cp\u003e\u003cstrong\u003eGrape Varietals\u003c\/strong\u003e: Pinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e: Grochau Cellars (GC) Wines’ Etheric Wine Workshop Pinot Noir is a beautifully expressive Willamette Valley Pinot that brings together purity of fruit, freshness, and a quietly natural sensibility. Drawn from two sustainably farmed vineyards in the Eola-Amity Hills (Witness Tree and LIVE-certified Zenith) this 2021 opens with lifted red fruit, gentle floral notes, and subtle earth, then moves across the palate with energy, softness, and precision. It is a Pinot Noir that feels vibrant and finely tuned rather than heavy, offering both immediate charm and real composure. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1257\"\u003eWhat makes the Etheric line especially compelling is the way low-intervention winemaking is handled with care and restraint. The wine is 100% Pinot Noir, fermented with a pied de cuve, raised mostly in concrete with a smaller portion in neutral French oak, and bottled with no added sulfur, preserving its freshness and transparency without sacrificing clarity. That combination gives the wine a supple texture and a clean, lively finish that feels both contemporary and deeply drinkable.\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1257\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Serve it with roast chicken, mushrooms, charcuterie, or simply slightly cool in a large glass. It is a polished but unforced expression of Oregon Pinot: bright, graceful, and full of quiet energy.\u003c\/p\u003e","brand":"Galaxy Wine","offers":[{"title":"Default Title","offer_id":46015006507204,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1853-EWW.png?v=1776839884"},{"product_id":"2019-chateau-la-grolet-tete-de-cuvee","title":"2019 Chateau la Grolet Téte de Cuvée","description":"\u003cp data-end=\"106\" data-start=\"0\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Merlot, Cabernet Sauvignon, Malbec\u003cbr data-end=\"53\" data-start=\"50\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003cbr data-end=\"71\" data-start=\"68\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Côtes de Bourg \/ Bordeaux\u003c\/p\u003e\n\u003cp data-end=\"520\" data-start=\"108\"\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Château La Grolet is the Hubert family’s biodynamic estate in Bourg, known for making deeply classical Bordeaux with real energy and lift. Tête de Cuvée comes from the domaine’s best old-vine fruit. The 2019 vintage is built from 85% Merlot, 10% Cabernet Sauvignon, and 5% Malbec, from biodynamically farmed vineyards on the Right Bank. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1069\" data-start=\"522\"\u003e2019 Château La Grolet Tête de Cuvée is a dark, structured, quietly polished expression of Côtes de Bourg, combining black-fruited depth, gravelly tension, and floral spice in a style that feels grounded, serious, and just a little wild at the edges. It opens with aromas of crunchy plum, cassis, and dark flowers, lifted by graphite and crushed stone. On the palate, it is firm and savory, with dense blue-black fruit, steady acidity, and a long finish marked by spice, mineral grip, and fine, sticky tannin. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1245\" data-start=\"1071\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Lamb chops with rosemary, grilled eggplant with yogurt and herbs, aged Comté, or a cast-iron mushroom burger with everything on it and no interest in being delicate. We refuse to let you suffer the same shame as the McDonald’s CEO.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":46039645782212,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1946-Cotes-Bourg-Tete.png?v=1776833057"},{"product_id":"2023-peybonhomme-le-blanc-bonhomme","title":"2023 Peybonhomme Le Blanc Bonhomme","description":"\u003cp data-start=\"0\" data-end=\"106\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sémillon, Sauvignon Blanc\u003cbr data-start=\"41\" data-end=\"44\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003cbr data-start=\"59\" data-end=\"62\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Blaye Côtes de Bordeaux \/ Bordeaux\u003c\/p\u003e\n\u003cp data-start=\"108\" data-end=\"589\"\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Château Peybonhomme is a longtime organic and biodynamic estate run by the Hubert family, known for making expressive Bordeaux with real freshness and texture. Le Blanc Bonhomme comes from estate fruit grown on clay-limestone soils in Blaye; it is fermented with native yeasts in a mix of concrete and barrel, then aged for about 6 months with lees stirring, which gives the wine its layered, quietly creamy feel without losing lift. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"591\" data-end=\"1168\"\u003e2023 Peybonhomme Le Blanc Bonhomme is a textured, mineral, slightly sun-kissed expression of Bordeaux Blanc, combining citrusy snap, ripe orchard fruit, and gentle waxy depth in a style that feels open, lively, and a little more generous than the category usually promises. It opens with aromas of lemon pith, pear, and white flowers, lifted by fresh herbs and a faint chalky note. On the palate, it is supple but mouthwatering, with ripe citrus, stone fruit, bright acidity, and a long finish that turns stony, savory, and lightly creamy. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1170\" data-end=\"1312\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Savory herb crab toast, a shaved fennel salad with herbs, or a platter of oysters and good bread, preferably with a second bottle on hand.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":46039652106436,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1954-Pey-Les-Blanc.png?v=1776834851"},{"product_id":"german-gilabert-cava-reserve-brute-nv","title":"German Gilabert Cava Reserve Brute NV","description":"\u003cp data-start=\"0\" data-end=\"92\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Macabeo, Xarello, Parellada\u003cbr data-start=\"44\" data-end=\"47\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Spain\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Penedès, Catalonia\u003c\/p\u003e\n\u003cp data-start=\"94\" data-end=\"478\"\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Germán Gilabert is a collaborative cuvée created with a grower deeply rooted in traditional Cava production. Germán Gilabert farms and sources high-elevation fruit from Alt Penedès, using native varieties grown organically; the wine is made by the traditional method, with stainless steel fermentation, secondary fermentation in bottle, extended lees aging, and no dosage.\u003c\/p\u003e\n\u003cp data-start=\"480\" data-end=\"948\"\u003eGermán Gilabert Brut Nature Reserva NV is a dry, coastal, finely cut expression of Penedès, combining citrusy lift, mineral freshness, and savory depth in a style that feels bright, honest, and effortlessly food-friendly. It opens with aromas of green apple, lemon peel, and almond, lifted by a saline mineral note. On the palate, it is energetic and finely textured, with crisp orchard fruit, brisk acidity, and a clean, stony finish that lingers with real clarity.\u003c\/p\u003e\n\u003cp data-start=\"950\" data-end=\"1070\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Jamón, anchovies, croquetas, raw shellfish, or a dozen cold oysters and a paper tray of lightly salted fries.\u003c\/p\u003e","brand":"Bianco-Rosso Imports","offers":[{"title":"Default Title","offer_id":46039659512004,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1957-German-Cava.png?v=1776835164"},{"product_id":"2023-seresin-sauvignon-blanc","title":"2023 Seresin Sauvignon Blanc","description":"\u003cp data-start=\"0\" data-end=\"88\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Sauvignon Blanc, Sémillon\u003cbr data-start=\"41\" data-end=\"44\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: New Zealand\u003cbr data-start=\"64\" data-end=\"67\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Marlborough\u003c\/p\u003e\n\u003cp data-start=\"90\" data-end=\"494\"\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e: Seresin is a longtime organic producer, the 2023 Sauvignon Blanc is made from organically grown fruit, with wild fermentation, a small amount of barrel aging on lees, and a 10% addition of Sémillon that gives the wine extra shape and quiet depth. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"496\" data-end=\"900\"\u003e2023 Seresin Sauvignon Blanc is a textured, quietly flinty expression of Marlborough. It opens with aromas of key lime, lemon confit, and passion fruit, lifted by green herbs and a faint smoky note. On the palate, it is light- to medium-bodied and creamy, with fresh acidity, citrus and orchard fruit, and a long finish that stays mineral, subtle, and finely poised. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"902\" data-end=\"1098\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Mussels with garlic and white wine (use this wine!), goat cheese tart, cucumber salad with dill and yogurt, or a platter of smoked fish, herbs, or just a fresh batch of french fries.\u003c\/p\u003e","brand":"Vehrs","offers":[{"title":"Default Title","offer_id":46043644494020,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2170-Sauv-B-NZ.png?v=1777254188"},{"product_id":"2024-marto-crazy-crazy","title":"2024 Marto Crazy Crazy","description":"\u003cp data-end=\"102\" data-start=\"0\"\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Scheurebe, Kerner, Riesling, Müller-Thurgau\u003cbr data-end=\"62\" data-start=\"59\"\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Germany\u003cbr data-end=\"81\" data-start=\"78\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Rheinhessen\u003c\/p\u003e\n\u003cp data-end=\"486\" data-start=\"104\"\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Marto is Martin Wörner’s Rheinhessen project, known for high-energy, low-intervention wines that feel joyful without losing their footing.\u003c\/p\u003e\n\u003cp data-end=\"486\" data-start=\"104\"\u003e2024 Marto Crazy Crazy is made from organically farmed aromatic white varieties, with some skin contact, bottled unfined and unfiltered, and finished as a pét-nat\/perlwein with no added sulfites. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"841\" data-start=\"488\"\u003eIt is a fizzy, lightly skinsy expression of Rheinhessen, opening up with aromas of lychee, pineapple, and guava, lifted by a grassy floral edge. On the palate, it is juicy and gently cloudy, with tropical fruit, tangy acidity, and a mineral finish that stays bright, wild, and just a little salty. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1012\" data-start=\"843\"\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Green curry with tofu, shrimp toast, a cold plate of melon and prosciutto.\u003c\/p\u003e","brand":"KILY Imports","offers":[{"title":"Default Title","offer_id":46043645837508,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF2162-Matt-Groovy.png?v=1777255054"},{"product_id":"2023-bojo-do-luar-luiza-pet-nat","title":"2023 Bojo do Luar Luiza Pet Nat","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Espadeiro \u0026amp; Loureiro\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: Portugal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Vinho Verde, Felgueiras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Bojo do Luar is the collaboration between American importer Savio Soares and local winemaker António Sousa, sparked by Savio's encounter with Fernando Paiva — a biodynamic pioneer in Vinho Verde and the first Portuguese producer to earn Demeter certification — who had been fermenting with ground chestnut flowers since long before anyone else thought to try it. The project uses indigenous northern Portuguese varieties, biodynamic farming on granitic soils near the Tâmega River, and zero intervention in the cellar.\u003c\/p\u003e\n\u003cp\u003eLuiza is sourced from Rui Paiva — Fernando's nephew — who farms 4 hectares of 20-year-old vines near Felgueiras. The 2023 is 80% Espadeiro and 20% Loureiro, hand-harvested by three generations of the family, destemmed and foot-stomped in 100-year-old, 1,100-liter clay amphoras with 1kg of ground chestnut flowers mixed into the mass, then fermented spontaneously for three weeks and bottled unfiltered mid-fermentation with around 18g\/l of residual sugar to finish in bottle — no disgorgement, no SO₂ added.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Luiza is a rosy, frothy, and energetically alive pét-nat that smells like the countryside it came from. It opens with aromas of ripe peach, red berry, hibiscus, and a faint floral note from the chestnut — unusual and lovely. On the palate it is juicy and lightly creamy, with bright natural acidity, a gentle sweetness balanced by a brisk finish, and fine persistent bubbles that keep it animated to the last sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Grilled sardines with lemon and sea salt, bacalhau croquettes with aioli, a platter of presunto and fresh bread, or a long warm afternoon on a stone terrace in northern Portugal with olives, cheese, and nowhere else to be.\u003c\/p\u003e","brand":"KILY Imports","offers":[{"title":"Default Title","offer_id":46043730870468,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1865-Luiza.png?v=1776842317"},{"product_id":"calvez-bobinet-aunis-2024","title":"2024 Calvez Bobinet Aunis","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Pineau d'Aunis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Loire Valley (Saumur)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Calvez Bobinet is the Saumur estate of Sébastien Bobinet and Émeline Calvez, farming organically on tuffeau limestone soils in the hamlet of Beaulieu, with their cellar bored deep into the limestone cliff face. Aunis is their single-varietal take on Pineau d'Aunis — an ancient, Loire-native grape rarely bottled on its own, better known as a blending grape — sourced from 35-year-old vines on clay-limestone soils. Hand-harvested, then given a long carbonic maceration before being aged for four months in concrete tank, the wine is bottled unfined, unfiltered, with no added sulfur.\u003c\/p\u003e\n\u003cp\u003eAunis 2024 is about as light and unguarded as red wine gets — barely double digits in alcohol, translucent in the glass, and built entirely around the immediacy of the fruit. It opens with aromas of fresh strawberry, white pepper, and violet, with a wild, slightly stemmy lift that is entirely Pineau d'Aunis and nothing else. On the palate, it is featherweight and fluid, with silky tannin, bright juicy acidity, and a peppery, faintly mineral finish that snaps clean and makes you want another sip before you've finished deciding what you think of the last one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Chilled sliced jambon de pays with good butter and a baguette, grilled tuna with tapenade, a simple tomato and herb salad dressed with sherry vinegar, or a late-summer afternoon where the wine is on ice and no one has gotten around to deciding what's for dinner yet.\u003c\/p\u003e","brand":"KILY Imports","offers":[{"title":"Default Title","offer_id":46043807121604,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1858-Aunis.png?v=1776841604"},{"product_id":"calvez-bobinet-hanami-2023","title":"2023 Calvez Bobinet Hanami","description":"\u003cp\u003e\u003cstrong\u003eGrape\u003c\/strong\u003e \u003cstrong\u003eVarietal\u003c\/strong\u003e: Cabernet Franc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Saumur, Loire Valley\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe\u003c\/strong\u003e \u003cstrong\u003eWine\u003c\/strong\u003e: Calvez-Bobinet is the Saumur estate of Sébastien Bobinet — seventh-generation vigneron — and Émeline Calvez, a former professional dancer turned sommelière and winemaker, who joined him in 2011. They farm their tuffeau limestone parcels organically with no chemical inputs, and Émeline oversees a cellar philosophy built around minimal intervention and varietal transparency.\u003c\/p\u003e\n\u003cp\u003eHanami — named for the Japanese tradition of gathering beneath cherry blossoms — is their \u003cem\u003evin de soif\u003c\/em\u003e, blended from multiple Cabernet Franc parcels and vinified using a mix of whole-cluster and destemmed carbonic maceration, then aged in concrete to preserve freshness and fluidity. Bottled as Vin de France, 12% ABV.\u003c\/p\u003e\n\u003cp\u003eHanami 2023 is a light, luminous, and floral expression of Saumur Cabernet Franc at its most immediate. It opens with aromas of fresh cherry, wild strawberry, and peony, lifted by a fine herbal thread of stem and cool earth. On the palate, it is supple and juicy with lively acidity, soft fine tannins, and a clean finish of red berry skin and a whisper of graphite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing\u003c\/strong\u003e: Rillettes de Tours on a thick slice of country bread, a plate of lentils with Dijon vinaigrette and a soft-boiled egg, spring radishes with good butter and flaky salt, or a long afternoon outside with a chilled bottle and whatever comes off the grill.\u003c\/p\u003e","brand":"KILY Imports","offers":[{"title":"Default Title","offer_id":46043809120452,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/0350\/8676\/files\/DSCF1863-Hanami_ce151556-9014-4107-8e6a-a93102af9452.png?v=1776875757"}],"url":"https:\/\/offsetbottleshop.com\/collections\/wine.oembed?page=2","provider":"Offset Bottle Shop","version":"1.0","type":"link"}