A blend of Nebbiolo and Barbera from the Langhe hills in Italy's Piedmont region. The two varieties ferment and macerate separately for three weeks. After the malolactic fermentation, they are blended and then aged in oak for 12 months. A beautiful violet color atypical of Nebbiolo but reflective of the 2021 vintage where fullness and richness are even pres- ent to the eye. The wine has bold notes of blackberry, cherry, blood orange, and bergamot with a touch of flintiness. Medium-structured with lots of juiciness and harmony on the palate all lead to well-balanced acidity and tannin structure with a long finish.

The 2022 GB Rouge Pinot Noir is deep and smoky on the elegant nose that shows perfectly ripe sour cherry and dark berry aromas intertwined with toasty notes, intense and very delicate. Light, fresh and pure on the palate, this is a very elegant and finessed Pinot based on destemmed grapes sourced in Rüdesheim

This special, limited cuvée (approximately 3,000 bottles per annum) is produced from two Syrah parcels in Arras that are on steep, rocky hillsides. Although from young vines, the excellent position of the vineyards yields a wine of compelling concentration, plum-like fruit and emphatic structure. Vinification is similar to the St. Joseph “Tradition” but the élevage is longer. Again, the wine is neither fined nor filtered.

Champ d’Orphée: Also 100% Braucol that is aged in stainless steel, but from a parcel with poorer soils, laden with broken-down limestone, and with longer maceration time before pressing. This yields a more structured and serious wine that maintains a softer side that is a hallmark of the wines from this region. Zero sulfur added. This is simply a beautiful, classic wine.

Family owned since its founding in 1961, Heitz Cellar’s legacy runs as deep as the roots throughout the Napa Valley; a winery legend that has helped shape the history of Napa Valley winemaking. Made in the classic Heitz style, our Napa Valley Cabernet is sourced from estate vineyards in Oakville, Rutherford, and St. Helena. • Estate vineyards are CCOF certified organic since 1984 and farmed using biodynamic practices. • 100% Cabernet Sauvignon aged for 3 years in barrel and 1 Black cherry and blackberry, layered with beautiful violet aromas. Everything builds with precision and focus, supported by gorgeously firm, taut, mineral-rich tannins that bring energy and drive.

The second wine of Chateau Lascombes, a Bordeaux second growth based out of Margaux. The wines age 18 to 20 months in French oak barrels, the percentage of new oak having been reduced significantly in the past few years. Chateau Lascombes uses a unique barrel rotation system, which keeps the lees suspended in order to increase their contact with the must. This technique results in a wine with more body and volume without having to expose it to oxygen. “The second wine of Château Lascombes, the 2022 Chevalier de Lascombes is beautifully textured and medium-bodied, offering bright cassis and darker, almost blue fruits, alongside spicy floral nuances. It has an elegant mouthfeel and a great finish. Aged in oak barrels, this should evolve well for 10-15 years.” (68% Merlot, 32% Cabernet Sauvignon)

Practicing Organic 100% Pinot Noir 60% estate grown fruit from Olivet Ranch vineyard in the Russian River Valley 40% from Failla’s other single vineyard sources Native yeast, 30% whole cluster Aged for 8 months in French oak (15% new) unfined and unfiltered 13.9% abv Aromatically the wine has a floral perfume, with notes of bright red fruits and hints of wild herbs. On the palate, the wine has juicy pomegranate seeds along with a structure of finesse and elegance.

Palacios Remondo La Montesa is a blend of typical varieties of La Rioja: Tempranillo, Garnacha and Mazuelo. The grapes come from vineyards planted at an altitude of 550 metres, at the foot of Mount Yerga, in the municipality of Alfaro, in lower Rioja. The soils are limestone and clay. The climate is Mediterranean with Atlantic influences, with a large temperature difference between winter and summer, allowing an excellent ripening of the grapes. Harvesting is done manually, using periods of little sunlight to keep the grapes fresh. Once in the winery, the grapes are destemmed and go through a selection process before maceration at low temperature for 23 days to extract all the aromas. Fermented in stainless steel tanks for three weeks. Once, it has passed through French oak barrels (90%) and American oak barrels, (10%) it is aged for 12 months. 20% are new barrels, 30% barrels have contained one wine previously, 25% have contained 2 wines and 25% have contained 3 wines.

100% Clairette from estate vineyards located just outside the Gigondas appellation, at altitude. Soils mix sand and “safres,” a compacted sand, that is more often seen in Châteauneuf-du-Pape. Hand-harvested. Pressed full-cluster; fermented on indigenous yeasts in older French oak barrels. Aged in barrel on fine lees for 12 months. Moved via gravity from barrel to bottle. Aromas of citrus, white fruits, light herbs, citrus zest, crushed stones. Medium-bodied with a silky long finish.

100% Arneis from Roero in Italy's Piedmont. Involves light pressing and partial skin maceration, fermented in stainless steel vats, and aged for at least 4 months in stainless steel followed by extended bottle aging. Tropical and balanced white wine style that echoes the saline minerality of the ancient sea that once covered the Roero area.

This rosé blend of 55% Cinsault, 25% Grenache, 10% Syrah, 5% Mourvedre, 5% Tibouren offers the purest expression of Provencal terroir. Grapes are vinified utilizing the direct press method with minimal exposure to oxygen to preserve freshness and aromas. After fermentation in stainless steel at a controlled temperature, a light racking is performed to retain only the best lees, which are then worked carefully to enhance both the wine's aromatic expression and its potential to age well.

100% Coda di Volpe which translates to fox tail, a reference to the shape of the cluster (from pre-phylloxera, old/centuries-old vines) made in Italy's Mountainous coastal region of Campania. Fresh acidity, flinty mineral taste, evident and persistent notes of plum jam. We love indigenous grape varietals.

From the legendary Seven Springs Vineyard in Eola-Amity Hills, La Source is Evening Land’s top Chardonnay, capturing the site’s volcanic soils and cool-climate energy. The 2019 vintage was a classic, offering balance, bright acidity, and serious aging potential. With meticulous farming and restrained winemaking, this is an Oregon Chardonnay that rivals fine white Burgundy. Meyer lemon, golden apple, and pear unfold with hints of hazelnut, white flowers, and a flinty, saline edge. The texture is both silky and structured, with crisp acidity giving way to a long, mineral-driven finish. Equally at home with seafood, roast chicken, or a quiet evening of contemplation—this is Oregon Chardonnay at its most refined.

Floral and spicy aromas, notes of lychee nuts and rose petals; a generous and ample palate, refreshing finish. Gewurztraminer is perhaps the signature wine of Alsace, for it is here that it reaches the highest expression of its unique lively and spicy character. Vinified in stainless steel for maximum fruit and freshness, Emile Beyer Gewurztraminer 'Tradition' is enjoyable with rich pate's, foie gras preparations and strong cheeses, and pairs particularly well with spicy Asian cuisine.