Natural

FLAVOR PROFILE - Fresh Strawberries & Red Berry Stella Rosa Rosso, the timeless original Stella, is all about the classics. This semi-sweet, semi-sparkling red wine is the must-have at every and any occasion.

SOIL TYPE: Clay and limestone terroir close to the Thau Lagoon. GRAPE VARIETIES: 60% Grenache, 20% Syrah, 20% Carignan. VINIFICATION: 100% De-stemmed. Direct pressing. MATURING: 5 to 6 months in stainless steel tank.

SOTO is a Japanese sake that is modern on the outside and traditional on the inside. The brand is authentically Japanese –the sake, the glass, the labelling, are all from Japan, a country renowned for its craftsmanship, epicurean traditions and sake-making heritage. It is brewed in the Niigata Prefecture, recognized by many as the true heart of sake innovation and production in Japan. SOTO Sake is created using naturally superior ingredients from Niigata: locally sourced, premium rice and pure, soft water, originating from the Niigata Mountains. Soft flavors of fresh apple and lime zest with a hint of cucumber, medium dry finish.

Green Apple Sparkletini is an elegant, all-natural malt beverage made in Italy by the renowned Bosca Family. Sparkletini is a delightfully sparkling Spumante with a light, refreshing Green Apple taste that’s perfect whenever you feel like enjoying a fun, sophisticated drink. Serve chilled to enjoy it’s balanced, clean taste. Sparkletini also has a resealable cork closure that preserves all the sparkle until you’re ready for another glass of “The Sparkling Italian Fun!” No wonder it’s the fastest-growing Sparkling Italian Spumante in the U.S.!

Rich, plummy, black-fruit aromas frame slightly smoky flavors of caramel and oak for a ripe, full-bodied classic California Pinot Noir.

The fruit was 100% destemmed with a high percentage of whole berries to 1.5 ton and seven ton open top fermenters. Cold soak lengths of an average of seven days ensured gentle yet thorough extraction of color and flavor. The small lots were fermented for an average of twelve days, and hand punched or pumped over two to three times daily. The wine was aged eighteen months before being blended, filtered, and bottled. The unique pieces of the Willamette Valley’s distinctive terroir fit seamlessly together. Crafted to be at once approachable and expressive of its place, Jigsaw opens with classic aromatics of black cherry and sarsaparilla. The palate is energetic, with fresh flavors of black raspberry and pie spice wrapped in velveteen tannins. The finish is long and vivid, with hints of amarena cherry and cola. Ready to drink now, with the finesse and restraint to cellar.

A complex and balanced rosé with flavors and aromas of everything delicious. A visual and taste portrait of the most exotic regions of Eastern Europe, this bottle is for sure to make a statement wherever you go.

SOIL TYPE: White Lutetian Limestone GRAPE VARIETIES: 25% Viognier – 25% Chardonnay – 25% Petit Manseng – 15% Chenin Blanc and 10% other grape varieties including Courbu from Bearn, Petite Arvine from Valais, Rhole from Provence, Marsanne from the Rhone valley and 10 other rare grape varieties. VINIFICATION: Skin maceration for 5 to 7 days Fermentation in stainless steel tank. MATURING: 2 – 4 months in stainless steel tank.

Aromas of blackberry, black current, hints of plum, cherry, and chocolate, with an underlying floral component of violets Taste of sweet blackberry and cassis, pomegranate, plum, hints of chocolate and licorice. One of the most intense and complex Dry Creek Zinfandels we’ve made, with dark chocolate and black pepper spice underlying the velvety, intense midpalate and the balanced, sweet red-fruit finish.

Blend of Cinsault, Syrah, Cabernet Sauvignon from various vineyards in the region. No oak used so aromas of red and black fruit come through and slight spice notes. Nice balance of dark fruit, spice and soft tannins on the palate with integrated acidity to keep it fresh through the finish. Organic.

Monolithos red is the epitome of the most planted red grape of Greece, the indigenous Agiorgitiko, in a low intervention “nouveau” (fresh) vinification. Vivid red color with aromas of fresh cherries and other red fruits, with a round and crispy palate, and soft tannins.

Primary aromas have given place to notes of honey and raisins. A touch tannins and lots of refreshing acidity, dandelion flowers, with very long finish.

Made in the same spirit as the 2017, the blend for this 2018 Syrah was driven by Mother Nature rather than market forces. This 100% Syrah is a blend of components from all of our favorite vineyards on the north coast. The swale at Griffins Lair, the driveway rows at Castelli-Knight Ranch, that carbonic lot of Hawks Butte that was so exotic and alive and those two barrels of Alder Springs that didn’t quite taste as good as the two that were bottled as the vineyard designate, the list goes on. This wine enables us to ensure the quality of our top end wines while creating a unique blend of all the great terroirs together, creating one very compelling and over delivering bottle of Syrah. 100% Syrah 100% Whole Cluster Vineyards: Nellessen, Castelli-Knight Ranch, Griffins Lair, Armagh, Hawks Butte & Alder Springs Aged in mostly Concrete with a few neutral French Oak Barrels Bottled without any fining or filtration 3.70 ph 12.6% Alc by Vol Tasting Note: A bowl of summer fruits including sweet blackberries, raspberries, black olives and pomegranites which are highlighted by black pepper, violets and fresh green olive scents that develop and evolve with air. Vivacious and bright in the mouth with real density of flavor and concentration from the long cool growing season. A subtle carbonic pop enlivens all of that intensity making this Syrah very satisfying on its own with a good chill or served with a burger fresh off of the grill.

Varietal: Zweigelt Zum Martin Sepp is a small restaurant and inn located in Grinzing, a little town on the northern outskirts of Vienna. Michael and Freya Martin produce wine for the inn at Weingut Martinshof, their winery in the Weinvirtel. For generations, the region has supplied wine almost exclusively for the Viennese market, with little or none exported to other countries or even other parts of Austria. Michi Martin is one of the most dedicated winemakers you’ll find. Michi’s passion for his homeland’s champion grape is boundless, and he turns that passion into some of the freshest and tastiest Grüner around. Fresh, with clean citrus fruit and spirited acidity. Organic Practices, hand picked, hand sorting. Stainless Steel aging. A touch of redcurrant plays on the lemony nose of this rather pale rosé. The zesty palate has an edge of white pepper and is both light and dry. Zippy with a crisp, appetizing finish, it's almost thirst-quenching.

Blend : 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon. The Vineyard of Château Fourney is planted on limestone and silicium soils. Since 1983 the producer has chose to plant the vine with 5500 feet density per hectare. Since 2 years they change their pruning method, and work with the world champion of vine pruning (Michel Duclos) in order to elaborate new process. The goal of this method is to keep control and help vine to develop natural health defense. Chateau Fourney has an attractive, slightly earthy bouquet that opens nicely in the bottle, well defined and full of charm. The palate is medium-bodied with fine tannin, quite classic in style with plenty of tobacco and smoke towards the structured finish.

Old Monolithos is the traditional expression of the most planted red grape of Greece, the indigenous Agiorgitiko, from high altitude and low intervention grapes, from a single vineyard with old vines, and aged in new oak. Ruby red color, mature red fruits, truffle, cherries, and chocolate on the nose, with a medium body and acidity, velvety tannins, and a long aftertaste.

100% Pinot Gris from Antiquum Farm’s Little Field, 20 year old vines. Bellpine soil. The grapes were hand picked before sunrise on September 29th and then destemmed at the winery. Primary fermentation with indigenous yeasts occurred in open top vessels with daily punch downs. After the completion of alcoholic fermentation, the wine steeped on skins until a textural shift took place. After pressing, the wine aged on the lees for 9 months in 100% neutral French oak. 30 days of skin maceration roots Alium in an earthbound tone and bends Antiquum Farm’s tropicality towards something herbaceous and savory. A succulently layered texture adds density and intrigue. 13% alcohol. 75 cases produced.

Monolithos rosé shows the polydynamic character of the Agiorgitiko grape and its signature fresh fruit expression, with an added acidity kick from the blended high-altitude Assyrtiko. Agiorgitiko 80% / Assyrtiko 20%

85% Garnatxa, 15% Cabernet Sauvignon Silvestris…wild, natural and Nature’s faithful one. Gratavinum Silvestris is a natural wine, just like it was elaborated thousands of years ago: only fermented grape juice with the grapes wildest yeasts, and without any additional substance. Originated in organic vineyards that have never received any chemical substance’s aggression, maximum expression of the earth’s natural essence and poisonous virgin. Dark garnet colour with violet hints, it is intense at the nose, dominated by fruity notes of ripe red and black high-purity with a light tan background of the barrels. Enters the mouth with great breadth, combining ripe fruit with balanced acidity and volume. Long and persistent, it can be distinguished for its great intensity and purity in all areas.

The father to Pinotage and once the stalwart red variety of the South African wine industry, Cinsault has been recently rediscovered by Cape winemakers who want to create superbly drinkable wines marked by red fruit and spice aromas. Unfiltered and vegan, this wine starts with aromas of earthy, wild strawberries. The palate is light-medium in body with a soft finish.