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April Wine Club

No Brainer

Cirelli- Vino da Tavola Rosso

All of Agricola Cirelli's  production is designed to respect the natural cycles of agriculture. Crop rotation, natural fertilization, and free range animal grazing are their “techniques” of production.

Aromas of cherry, black pepper, a wisp of campfire smoke and rosemary. Blackberry, red currant, cherry, pomegranate, bramble and earth glide across grippy tannins and fresh acidity. Round, juicy and plush.

Brumont- La Gascogne D'Alain 

Gascony, lying between the Atlantic Ocean and the Pyrenees Mountains, is home to vineyards with real character, just like the men who cultivate them. Alain Brumont is the leader here. He was a pioneer in Madiran and Côtes de Gascogne wines, bringing them to rank with the world’s best. Alain Brumont has always been fascinated by the Gascony region which provides fruity and fresh wines thanks to its exceptional local terroirs. By blending both Tannat and Merlot, he made a balanced wine which reveals power and roundness.

Corte Falco- Pinot Grigio 

A wine from the Veneto in North Eastern Italy. The grapes are harvested with machines during the night. This technique is used to prevent the aromatic substance from oxidizing and to cope with the heat of August.The wine itself has a light straw yellow color with green hues. It has an intense smell of tropical fruits  but remains very fresh and balanced


Bottle Popper 

Cirelli- Montepulciano d'Abruzzo

The Montepulciano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar. Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where  indigenous yeasts take over and lead the fermentation process. 
Deep ruby red with youthful purple reflections at the rim, and the aromatics are an exuberant mix of black raspberry, plum, pomegranate, maraschino cherry, wet violets and other floral notes. Medium-bodied and silky smooth, it is a drink-now style made even more delicious when served with a slight chill.


Ginestra Sant'ellero-Chianti

The farm started back in 1978 when a group rescued abandoned land from expropriation. With the help of goats, they began by clearing all the bushes and weeds from the fields. Now they  produce a wide range of wines and have obtained their Chianti and Riserva DOCG. The 100% Sangiovese Chianti  is farmed entirely certified organic methods. The vines in this cuvée are around 20 years old and planted in clay soils. The winery is non-interventionist, using no additives including no sulfite applications.
Fermentation utilizes indigenous yeasts in stainless steel tanks without temperature control. Five days of maceration on the skins yields a lighter red. No filtering or fining is undertaken. This particular wine is a brilliant ruby red. Ripe cherries, purple flowers and and dried aromatics complement soft and velvety tannins. 

Savvy Sipper 

Meinklang- Nacht Pinot Noir 

'Nacht' means night, and is a reference to the genesis of the idea for the wine, born of late night conversations. Hand-harvested from a single vineyard of 35-year-old Pinot Noir vines grown on rockier clay soils, the grapes went through carbonic fermentation, and the wine aged for 180 days in concrete egg before being bottled with very low sulfur added.The producer Meinklang wanted to to make a wine that is "light and embracing", which is a perfect description of the wine. The wine is light, happy, and effusive. With pink florals, mint, wild strawberries, sour red cherries, blood orange, and a whisper of umeboshi plum.Their decision to leave the wine unfiltered gives this pinot noir a unique texture and body unlike most conventionally produced varietal wines.  

Chateau St. Anne- Bandol Rouge

Château Sainte Anne is a 15 ha estate located in Bandol, one of the top Appellations of Provence. The Domaine is now managed by Françoise Dutheil and her son Jean-Baptiste. In addition to pioneering the Bandol appellation 5 generations ago, Château St. Anne has also been on the forefront of natural winemaking.Château Sainte Anne’s Bandol terroir is unique among the Provence wines. The proximity to the sea and strong winds between the steep hills have created a microclimate which makes it possible to plant and grow on terraces in spite of the punishing summer heat.
The wine is a blend of Mourvèdre, Cinsault, Grenache. Deep in color, nose of Dried herbs, smoke, and hay melded with deep tart black fruit, with licorice, leather, grilled meat, and a note of barnyard.On the palate, it is dry with medium acid and medium/high tannins that are elegant.  Red currant, dried herbs, and blackberries

Cellar Meister

Frank Cornelissen-MunJebel Rosso Feudo di Mezzo

As a pillar of the new wave Sicilian wine movement, Frank Cornelissen produces stunning examples of what the region and biodynamic production is capable of.  Burgundian elegance and roundness, even in hot vintages makes this a special wine with finesse as it’s personality. With only  2,500 bottles made annually those lucky enough to come across this wine should take and saver the opportunity. 

This particular wine is made from 40+ year old Nerello Mascalese vines. All the grapes come from the  "Feudo di Mezzo" a site specific contrada, similar to the Burgundian or Barolo cru system. It  is fermented with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 60 days. 

On the palate this wine has dark currants, roses, violets, black fruits jam and light oxidative scents Overall it has a subtle mineralogy that complements, elegant, fine tannins and sharp acidity.


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