Regularly $129 10% Off Now $116.1

NV Toques et Clochers Cremant de Limoux - Languedoc-Rousillon, France (750ml) - $22.5
A lean, precise, mineral-driven Methode Traditionelle Blancs de Blancs blend of 70% Chardonnay, 20% Chenin Blanc and 10 % Mauzac, a distinctive and intense indigenous varietal. Subtle pear and apple orchard notes with a hint of brioche and a whiff of sea salt air from the Mauzac. Perfect alone, with shellfish or for a classic champagne cocktail. Possibly the best sparkling wine value on the planet today.

2023 Picollo Ernesto Gavi - Piedmont, Italy (750ml) - $18
A clean, bright and fresh Gavi, as always made from 100% Cortese. The wine is fermented in stainless steel tanks and undergoes partial malolactic fermentation. Lovely fruit greets you, joined by light floral notes. The finish displays some herbal notes which nicely close out the wine. Perfect with salad, antipasti, creamy pasta sauces or risotto.

2023 Lemelson Vineyard Pinot Gris Tikka's Run - Willamette Valley, OR (750ml) - $25
Lemelson was created with the goal of making great wine that reflects Willamette Valley’s terroir as well as protects it. Tikka’s Run is named after the winemaker’s Great Pyrenees dog who loved to play in and patrol their high elevation, certified organic vineyards. where this Pinot Gris comes from. Using gravity flow to reduce their carbon footprint, it’s whole cluster fermented with native yeast in 80% tank and 20% neutral oak. The result is a medium-bodied, crisp and classic white with pronounced minerality, subtle pear, tropical, and white flower notes with just a hint of creaminess from six months of lees contact. Pair with seared scallops, a tuna melt on fresh sourdough or an assorted cheese plate.

2020 Domaine de la Chapelle des Bois Fleurie Cuvee Grand Pre - Beaujolais, France (750ml) - $22
Chantal and Eric Coudert-Appert are the seventh generation to work the land of Chapelle des Bois. This 100% Gamay is crafted from vines that average 45 years in the revered Beaujolais Cru village of Fleurie, known for its pinkish granite soil and elegant, lighter-bodied reds. It’s farmed in accordance with the principles of lutte raisonée and fermented spontaneously via semi-carbonic maceration in cement vat then aged in large, 50 year old oak foudres. Gorgeous, ripe berry aromas are followed by fresh cherry and red raspberry on the palate with supple tannins, brisk acidity and distinctive mineral earthiness. Pairs beautifully with roasted rosemary chicken and bitter greens or a pungent washed rind cheese like Epoisses with a dense, crusty baguette au levain.

2019 Ladeiras do Xil Valdeorras Gaba do Xil Mencia - Galicia, Spain (750ml) – $18.50
From certified organic, 20-80+ year old vines planted along the banks of the Xil river in the rugged interior of Galicia, Gaba do Xil is a blend of 70% Mencia and 30% Merenzao, an obscure, local grape made by Pablo Eguzkiza, Telmo Rodríguez, and Jorge Saa who are responsible for reviving many ancient vineyard sites, buildings and varietals. Harvested by hand and fermented with native yeast in stainless steel tank where it rests for a year, this medium bodied red exhibits aromas of black pepper and red currant that give way to a palate of red cherry, black olive and flinty, almost smoky minerality. Perfect with Pimenton Padron, Galician fried red peppers sprinkled with rock salt or a hearty Cocido Gallego, a stew with chorizo, meat, chickpeas and turnips.

2019 Badia di Morrona Taneto Toscana Rosso - Tuscany, Italy (750ml) - $22.5
This Syrah-dominant ‘Super Tuscan,’ with Sangiovese and Merlot playing supporting roles, comes from vineyards on the seashell-laden soils of the Badia (abbey) founded run by Cluniac Benedictine Monks around the turn of the first millennium AD. Purchased by the Gaslini Albertini Counts in 1939, it has become a destination spot as well as a producer of great wine and olive oil. The grapes are harvested manually and the estate is almost entirely powered by solar energy. Following fermentation in stainless steel, the wine rests for 12 months in oak barrels followed by a brief period in concrete vats after the final blend is crafted. Medium-to-full-bodied, it boasts plush, velvety tannins with notes of black pepper, cocoa, cassis, brambly berries and a hint of cinnamon. Paired with a rack of lamb or a hearty lentil stew.