Wine Archive


Domaine Savary Chablis 2015

Since 1984, Olivier and Francine Savary have been working Chardonnay vines across Chablis, starting with sharecropping and selling to négociants, finally bottling under their own name in 1990. Introduced to Kermit Lynch by celebrated Chablis producer Jean-Marie Raveneau, the wines instantly shot to an elevated international status. Fruit for their entry-level Chablis comes from a 12 hectare plot of 25 year old vines, twisted into the region’s Kimmeridgian limestone soils. The final cuvée is racy, mineral-driven, and extremely refreshing.

Pairing ideas: Fermentation in steel and aging on fine lees keeps the wine fresh, while adding a complex texture to the cuvée; we recommend serving alongside oysters, shellfish, and escargot.


Julien Cruchandeau Bouzeron Aligoté Cuvée Massale 2015

Hailing from Bouzeron, Burgundy’s only designated appellation for Aligoté production, Julien Cruchandeau crafts his wines in a natural, non-interventionist style, allowing the unique terroirs to shine through on their own. Known for its floral tinged aromas of citrus and apples, Aligoté based wines are bright and aromatic, delicious when consumed in their youth. In addition, Aligoté wines are generally more affordable than their Chardonnay based counterparts.

Pairing ideas: Cruchandeau’s lively Aligoté makes for the perfect aperitif wine, though certainly comes alive when served alongside salty fish, poultry based dishes, and various local cheeses.


Guy Breton Beaujolais Villages ‘Marylou’ 2016

Taking over his grandfather’s estate in 1986, Guy Breton revolutionized the way his family was making wine; rather than selling to larger co-ops, Breton began following in the footsteps of Jules Chauvet, a pioneer of non-interventionist winemaking. Along with fellow local producers Lapierre, Thevenet, and Foillard, the quartet became known as the ‘Gang of Four,’ regarded for their pioneering of the natural wine movement throughout Beaujolais. Fruit for ‘Marylou’ comes from a small, half hectare plot of 45 year old vines, deeply rooted into granitic soils. The final wine is funky, fresh, and named after his beloved daughter.

Pairing ideas: In our opinion, the Gamay based wines of Beaujolais are some of the easiest drinking reds on the planet. Pair with grilled veggies, barbecued meats, or simply serve chilled and crush on the porch with friends sans food.


Domaine Michel Sarrazin et Fils Bourgogne Rouge Vieilles Vignes 2015

Founded in 1964, now currently owned and operated by brothers Guy and Jean-Yves Sarrazin, Domaine Michel Sarrazin et Fils proudly tends 86 hectares across some of Burgundy’s finest appellations, using lutte raisonée farming practices. Fruit for their Bourgogne Rouge Vieilles Vignes comes from vines of 50+ years in age, giving way to lower yields of higher concentration. Pinot Noir is hand harvested and aged in a combination of used oak and steel. Bright, floral tinged flavors of red berries and spice make this wine a no-brainer for affordable Red Burg.

Pairing ideas: The wine’s zesty fruit-forwardness pairs gorgeously alongside charcuterie plates, roasted chicken, and soft cheeses-- though again, crushing this wine on its own is certainly no difficult task.



Tenuta La Pergola Roero Arneis 2016

Translating to ‘little rascal’ in the Piemontese dialect, the Arneis grape nearly went extinct from the region, until its mid-20th century revival. Over the last thirty years, Arneis has re-established itself within Piedmont, even receiving its own DOCG status within Roero. Tenuta La Pergola’s Arneis vines come from Bricco San Giuliano, producing fruit that is hand harvested and vinified in steel. The final wine is crisp and clean, full of refreshing stone fruit and almond notes.

Pairing ideas: Roero Arneis pairs perfectly with an array of appetizers, such as vegetable platters and passed hors d’oeuvres. Serve alongside salads, fresh seafood dishes, and light chicken dishes.


Cascina Fontana Barbera 2014

Tucked away in the Barolo Hills of Langhe, Cascina Fontana has been producing wines from indigenous Piemontese grape varieties for six generations. Their vines are located along the region’s rolling hills, producing complex wines of structure and personality. Cascina Fontana’s Barbera ages in both used oak and cement, keeping acidity high and preserving fruit-forwardness. Enjoyable both in its youth, as well as with 5-10 years of age.

Pairing ideas: Barbera’s naturally high acidity and gorgeous red fruit flavors make the wine a perfect match for charcuterie boards, especially salumi and aged cheeses. Roasted meats and pasta with red sauce are also impeccable matches.


Cascina Val del Prete ‘Bricco Medica’ Roero 2013

Quality Nebbiolo doesn’t just come from Barolo and Barbaresco. Cascina Val del Prete ‘Bricco Medica’ comes from the northerly region of Roero, with vines situated at 900 feet above sea level. After 25-30 days of maceration, the wine ferments in cement for 16 months, followed by six months in bottle. The final wine is delicate and refined, with pronounced floral aromas. On the palate, bright cherry and light spice dominate; a gorgeous expression of what Nebbiolo from Roero can do.

Pairing ideas: Savory tannins and bright acidity make this wine perfect with wild mushrooms, herb-roasted pork loins, prosciutto, and fatty cheeses. And of course, anything with truffles.


D. Vajra Barolo ‘Albe’ 2012

Founded in 1972, G. D. Vajra has slowly grown its Barolo-based empire to 60 hectares, 10 of which are designated to luscious Nebbiolo, destined for Barolo production. Fruit comes from three separate vineyards across the Barolo commune, hailing from steep slopes and sustainably farmed land. Grapes are hand picked and macerated for almost three weeks, vinified in a traditional style, then aged in Slavonian oak casks. The final wine shows gorgeous red fruit and floral aromas; the palate is textured and spicy, with earthy nuances and supple tannins.

Pairing ideas: Pair with beef roasts, meat ragu, mushroom risotto, and and an array of hard cheeses, such as pecorino and parmigiano reggiano. And as always, truffle anything is a no-brainer.

Northern California

Scribe Riesling 2014

Founded in 2007 by Andrew and Adam Mariani, Scribe winery focuses on non-interventionist style winemaking, meaning that nature and its elements dictate the expression of the wines. The two brothers seek to create terroir-driven wines by honing in on each particular plot, giving an ideal sense of place and representation within each bottle. Fruit for their Riesling is harvested early, keeping acidity levels high in the final product. Fermented in concrete and steel, the final wine is dry, racy and incredibly aromatic.

Pairing ideas: With such a mineral-driven palate coupled with striking acidity, the wine is a perfect match for crisp salads and shellfish-- though we’re not opposed to sipping on a bottle solo as a pre-dinner aperitif.  


Wind Gap Soif 2016

Soif, the French word for ‘thirst,’ is the name of this cuvée-- and we’re not surprised why. This chuggable blend of Valdiguie, Syrah, Dolcetto, and Mourvedre is 100% carbonically macerated, keeping fruit light, bright, and on its feet. Aged in a combination of neutral French oak, concrete, and steel, the final wine is both structured yet savory, with a spicy lightness that keeps us coming back for more. Throw a slight chill on the bottle and boom-- we dare you not to come back for seconds.

Pairing ideas: Thirst-quenching and pleasantly spicy, this wine is a dream alongside any array of cheese and charcuterie. Grilled chicken and veggies works well here, too.


Matthiasson Chardonnay 2016

With seven vineyards across Napa and Sonoma, growing everything from Cabernet Sauvignon to Ribolla Gialla, Steve Matthiasson is hands-down one of the most brilliant winemakers in the entire North Coast. Alongside his wife, Jill, the duo produces unique, terroir-driven wines that beautifully reflect the grounds from which they game. Their Chardonnay is food-friendly and bright, with mouth-filling flavors of apple and tropical fruit.

Pairing ideas: Chicken, fatty fish, and creamy pasta dishes… there’s really not much that this Chardonnay doesn’t pair with. Save this bottle for Turkey Day-- that is, if you can wait that long. The wine will pair with nearly everything on the table.


Broc ‘Love’ Red Blend 2016

This funky blend of Carignan, Syrah, and Valdigué from Broc Cellars is produced with fruit from 50+ year old vines, exhibiting lower yields of higher-quality fruit. Fermentation occurs naturally post-destemming, with only 1500 cases produced. ‘Love’ Red Blend is spunky and energetic, truly coming to life when served with a slight chill.

Pairing ideas: The fresh pop of Carignan fruit coupled with the savory spice of Syrah makes the wine great with all things barbecue; tender meat, juicy sauce, and all the sides you could imagine. Grilled vegetables and roasted dark meat also make for stellar pairings, too.  


Tuscany Map

Sesti Rosato IGT 2016

Whoever said rosé season ends by September was obviously mistaken. Sesti Rosato is produced by Giuseppe ‘Giugi’ Sesti, a Veneto-born student of music, art, and astronomy. After moving to Tuscany with his wife in the 1970s, the couple purchased land in the hills of Argiano, planting vineyards on the estate’s steep slopes. Their 100% Sangiovese rosé is produced in the saignée method with all organic fruit, and vines farmed biodynamically. For scholars of literature, music, and astronomy, Sesti is living proof that it’s never too late to change direction and become a winemaker!

Pairing ideas: While rosé is always a superb as an aperitif, the wine goes a long way with pairings on the table. We recommend serving with crisp green salads, grilled fish, or fresh tomatoes with herbs.

Aging Potential: up to 3 years


Fattoria di Sammontana Chianti 2015

Situated just 20 kilometers away from Florence, Fattoria di Sammontana’s thirteen hectares of vines grow deeply in the gravelly soils of the Arno Valley. Slopes reach between 75 and 150 meters above sea level, providing optimal sunlight and good drainage for the vines.The estate is covered with over 3,000 olive trees; all farming is done organically and biodynamically. Grapes ferment spontaneously in concrete, followed by stainless steel aging. Medium-bodied, with medium-high acidity, bursting with red fruit flavors. Could be your next ‘go-to’ bottle of red!

Pairing ideas: Pizza, pizza, and more pizza. Also, pasta with red sauce, roasted lamb, and lasagna. Did we mention pizza?

Aging Potential: up to 7 years

Cerbaie Rosso di Montalcino 2012

If drinking Brunello everyday can’t be a thing, we’re getting our Sangiovese fix with Rosso di Montalcino, Brunello’s ‘baby brother.’ Casanuova delle Cerbaie is situated in the heart of Montalcino, with vines ranging from 250 to 350 meters above sea level. Southwestern exposure provides their ten hectares of Sangiovese with optimal sunlight, allowing grapes to reach their full potential. Cerbaie’s 2012 Rosso di Montalcino ages for eight months in Slavonian botti, providing well-integrated structure to the wine. Fresh, ripe fruit dominates the palate, rounded out by supple and persistent tannins.

Pairing ideas: Heartier, savory dishes, such as beef stew, duck, and lamb skewer. Vegetarians, don’t panic-- the wine is equally superb with mushroom-based dishes and hard cheeses, specifically Asiago and Pecorino.

Aging Potential: up to 10 years

Le Macchiole Bolgheri Rosso 2015

Le Macchiole began producing their ‘Rosso’ cuvée in 2004, the youngest of the cantina’s wines. Typical Bordeaux varieties are used, with the cuvée dominated by 60% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon (with 10% of Syrah thrown in for good measure!) The must ferments and macerates for 15 days in stainless steel tanks, followed by 11 months of aging, 80% of which takes place in used oak. The final wine oozes with flavors of ripe cherries and plum, with a distinct touch of spice on the finish.

Pairing ideas: Roasted meats and hearty stews make for a delicious match, especially when loaded with earthy mushrooms and eggplant. And of course, cheese, cheese, cheese.

Aging Potential: up to 12 years

Germany & Vom Boden

Stein 'Rosé Secco' Mosel 2016

Dr. Ulrich Stein’s (aka “Ulli”) wines are still developing a fan base here in the US, but in Europe there is almost a cult-like following. Ulli strongly believes in the traditional steep, slate vineyard sites of the Mosel and traditional winemaking techniques. His rosé secco is made from predominantly Spätburgunder along with a touch of Cabernet Sauvignon and Merlot producing a refreshing, dry style of rosé sparkling with great palate weight and a funky edge to it. The flavors here include fresh strawberries, cherry, watermelon, and most importantly, bursting slate minerality. This is a wine-drinker’s style of sparkling.

Pairing Ideas: Shellfish, ceviche, roasted octopus, a hot day out on the beach or on a pier with good friends.

Aging Potential: up to 3 years

Weiser-Künstler Riesling Mosel 2016

Konstantin Weiser and Alexandra Künstler farm a total of only around 4 hectares in and around the town of Traben-Trarbach in the middle Mosel. They work vineyards that look more like cliffs that still have the traditional terraces to support their work and the very old, ungrafted vines. The 2016 Estate Riesling, is pure and pristine. The wine slightly off-dry (considered a feinherb style though it is not labeled as such) and is from organic fruit mostly coming from holdings in Steffensberg.

Pairing Ideas: Thai food, curries, szechuan, roasted pork leg, roast turkey.

Aging Potential: up to 8 years


Julian Haart Riesling “1000L” Mosel 2016

Julian’s first vintage under his own label was in 2010 and he garnered immediate attention from German wine lovers and the local industry. His experience led him to study under both Egon Müller and Klaus Peter Keller, two icons of German winemaking. He works with top-notch terroirs in the middle Mosel: Ohligsberg, just downstream from the Goldtröpfchen, as well as Goldtröpfchen itself and some 100 year old vines on Schubertslay, one of the smallest crus in the Mosel. This particular cuvee, named “1000L,” is wine made from the barrels of these top sites that Julian decides not to use in the final bottlings, thus this is a blend off all of those sites, adding up to about one Fuder (the traditional 1,000 liter barrel of the Mosel) - hence the name “1000L.” This is laser sharp Riesling with both power and delineated focus. Pure elegance and incredible slate minerality all across the nose and palate. This is very fine Riesling.

Pairing Ideas: Flaky white fish, scallops, caviar, carnitas tacos, pork belly, summer vegetables.

Aging Potential: up to 10 years


Enderle & Moll Pinot Noir 'Liaison' Baden 2015

Stephen Bitterolf of Vom Boden describes this property perfectly, “The estate known as Enderle and Moll is really just two guys, a tiny cellar, a basket press, a few hectares of old vines and a hell of a lot of buzz.” Many people believe that Enderle & Moll may be the very best producer of Pinot Noir (Spätburgunder) in Germany. Sven and Florian work with old vines, they farm their vineyards organically and biodynamically, and everything at this property is done by hand. They never fine or filter their wines and in addition to their incredible vineyard holdings, their barrels (all used) come from one of Burgundy’s best estates, Domaine Dujac. This is serious German Spätburgunder. The ‘Liaison’ is a blend of some younger vines in their “Grand Cru” wines of Muschelkalk & Buntsandstein. Despite these being the younger vines, the vine age here still exceeds 45 years (which would be considered old just about anywhere else in the world). This is perfumed, exotic, delicate, and refined Pinot Noir, and some of the absolute finest we have tasted in Germany.

Pairing Ideas: Roasted chicken, duck, butternut squash, morel mushrooms, quail.

Aging Potential: up to 15 years


Los Bermejos, Malvasia Seco, Lanzarote, Canary Islands 2016

Winemaker Ignacio Valdera is  meticulous both in his vineyard and his winery. Yields are kept very low to ensure top quality fruit comes from these vines that struggle in this harsh environment. The grape here, Malvasia Volcanica, is indigenous to the island of Lanzarote. It is a cross of Marmajuelo and Malvasia Aromatica. It is fermented and aged entirely in stainless steel to retain freshness. It is a wine that is bursting with floral, honey, and stone fruit flavors with a weighty texture but with the acid to back it up.

Pairing Ideas: Crudo, langoustine, summer vegetables, beach days.

Aging Potential: up to 5 years


Mas Candi, Xarel-lo, ‘QX,’ Penedes 2015

Mas Candi was founded in 2006 by a group of 4 friends from enology school. After spending time working in Burgundy, they returned to their native Spain to the town of Avinyonet del Penedes, about 30 miles just outside of Barcelona. Here they naturally farm grapes that are local to their region like Mando, Roigenc, and this grape, Xarel-lo. The ‘QX’ stands for quatro Xarel-lo as the wine comes from 4 top parcels on the property. The grapes are hand harvested, fermented in tank and then aged in a mix of French, American, Acacia, and Chesnut barrels. The result is a lively and aromatic wine with incredible texture and minerality.

Pairing Ideas: Buttered lobster, corn, roasted chicken, grilled branzino.

Aging Potential: up to 10 years


Guimaro, Mencia, Ribeira Sacra 2015

Pedro Rodriguez and his Guimaro adega was one of the first wineries to join the Ribeira Sacra DO in 1996. They are, to this day, one of the very top producers of this incredible region. Located in the subregion of Amandi, with steep south facing slate soils, they produce, in my eyes, the most quintessential Mencia wines. Their farming is organic, they employ natural yeast fermentations using whole-clusters, and age their wines in neutral wood with minimal sulfur. This classic Tinto is a totally unoaked version from 40 year old vines, showcasing the fresh, delicate, aromatic side of the spicy Mencia grape.

Pairing Ideas: Chorizo tacos, Indian food, spicy dishes, game birds, pepperoni pizza.

Aging Potential: up to 8 years


Goyo Garcia Viadero, Graciano, ‘Finca Cascorrales,’ Ribera del Duero 2014

Goyo works 3 small plots near the town of Roa in the Ribera del Duero. Even though he has only been making wine since 2003, he is now one of the most respected producers in the region. He farms no less than 5 different grape varieties, both red and white, interplanted on various soils such as slate, chalk, limestone, clay, and sand. His approach is both traditional and very natural at the same time and prefers to focus on vineyard rather than grape variety as his point of view. Grapes are hand harvested, naturally fermented, and little to no sulfur is added to the wines along the way. The Finca Cascorrales is a very limited run of 100% Graciano from 35 year old vines. This wine is not labeled as Ribera del Duero because 100% Graciano wines are not covered under the DO law. This is dense, juicy, richly textured wine with bursting plum-like acidity.

Pairing Ideas: Grilled red meats, burgers, venison, lamb, mushrooms.

Aging Potential: up to 30 years

 The New Australia

Australia Wine Map


Silkman Semillon, Hunter Valley, New South Wales 2015

Husband & wife team Shaun & Liz Silkman launched their own winery in 2013 after several years working at other top estates in NSW. The Hunter Valley is well-known for its dry, mineral-laden Semillon, which thrives on the sandier white and grey soils and old river beds on the lower vineyards of the town of Pokolbin. The Semillon grape variety has excelled in this unique area because it is an early ripener and reaches great flavor development with low brix levels. The wine ferments naturally dry and is bottled early, without any any exposure to oak. This crisp, high-acid style “Sem” has waxy, chamomile aromas and flavors that you can expect from the grape, and the lean, dry profile on the palate makes this a very refreshing wine.

Pairing ideas - Clean and raw seafood rocks with this wine. Think crudo, ceviche, sushi and shellfish.

Seville Estate Chardonnay, Yarra Valley, Victoria 2014

Yarra Valley is a diverse wine state in the southeast corner of Australia. It’s the oldest wine region in Victoria, with the first vineyards planted in 1860. Dr. Peter McMahon planted the first vines at Seville Estate in the Upper Yarra in 1972 and his son Dylan now runs the property. With access to original plantings, Dylan lends a minimal, old world style touch to cool climate Chardonnay that races across the palate as if it’s Puligny-Montrachet with great mineral flavors. The fruit for this Chardonnay is whole bunch pressed, settled overnight, and then gravity fed to a range of French oak hogsheads and foudres (30% new) where natural fermentation takes place. The wine is then matured for 10 months.

Pairing Ideas - Pour a big glass of this with some roast chicken, crispy skin and spring vegetables to really watch it shine. Pork chops will also do the trick.

Ochota Barrels ‘Texture Like Sun,’ Adelaide Hills, South Australia 2016

The Ochota Barrels’ story goes back to late 2000, when Taras and Amber Ochota were finishing up a world-wide surf trip along Mexico’s western coast. During their last few days riding waves on the Pacific, the couple dreamed up the idea of making delicious, sustainable wines back in their native South Australia home. Taras’ oenology background and experience making wine in various cellars across the globe made the pair perfectly equipped to give life to their project on nearly ten breathtaking acres in the Basket Range of the Adelaide Hills. ‘Texture Like Sun’ is a funky, fresh, and downright enjoyable blend of Grenache, Gamay, Syrah, Merlot, Pinot Gris, Chardonnay, and Gewurztraminer.

Pairing Ideas - Make  this your go-to red wine to drink out in the sun; pair it up with your favorite burger or some carnitas tacos for the win.

Jamsheed Syrah ‘Illaj,’ Yarra Valley 2015

Gary Mills is the visionary, brain and hands behind Jamsheed. From Western Australia, Gary studied literature and worked as an English teacher in Japan before a brief stint as a Japanese speaking tour guide in Queensland then led him to work in the vineyards of Margaret River. Gary’s passion for wine took him to the US for what turned into a 2 year position at Ridge Vineyards in Santa Cruz under the tutelage of legendary winemaker Paul Draper, before eventually returning to Oz. Gary views terroir as the sole focus of his wines and the expression is the goal.The ‘Illaj’ is a brand new bottling. If you like whole-cluster, salty, olive-y, herbal Syrah, this wine is right up your alley.

Pairing ideas - This hearty, savory Syrah needs big flavors to back it up; game meats, duck, or meat lover’s pizza are all good ideas here.


Santa Barbara, California

Wenzlau Vineyard, Chardonnay, 'The Drawing Board,' Santa Rita Hills 2013

The Wenzlau family are some of the nicest and most welcoming people we've met, and they have a prime hillside vineyard in the heart of the Sta. Rita Hills. Their vineyard is one contiguous, organically farmed hillside with Chardonnay planted on the bottom half, and Pinot Noir on the top. Justin Willett makes the wines here, and he has a special touch with Chardonnay & Pinot. This particular Chardonnay was whole- cluster pressed, naturally fermented to 13.5% abv, and aged in Burgundy barrels of which 10% are new. As with all of the Wenzlau Estate wine, there is no acidification, chaptalization, fining or filtering. This is a classy Chardonnay; taught & mineral-laden with balance, great finesse, energy and mineral snap.

Pairing Ideas - Pairs with rich textured flavors like roasted chicken, pork chop, creamy pasta or lobster.

Presqu’ile, Pinot Noir Rosé, Santa Maria Valley 2016

Presqu'ile is a beautiful property in the northern AVA of Santa Maria Valley. The Murphy family are the owners, and they are kind, generous people who care deeply about their land and their community. The elegant, terroir-focused style of their wines, fantastic vineyard holdings and top talent make them a winery to watch. We believe they are destined for greatness and we are very proud to be supporting them. This rosé of Pinot Noir comes from estate fruit on the Presqu’ile vineyard. It’s a direct to press, stainless steel fermented and aged rosé that is built to be delicate, aromatic, and refreshing. Clocking in at only 12.8% abv, this wine is all about strawberries, flowers and punctuated acid. Take it with you anywhere and everywhere.  

Pairing Ideas - Compliments light, citrus-y flavors like fresh ceviche or crudo, shellfish and fish tacos.

The Ojai Vineyard, Syrah, ‘John Sebastiano,’ Santa Barbara County 2013

The Ojai Vineyard seeks to combine European balance and finesse with the bold fruit of coastal Southern California. This winery's style has evolved over the years and we are super excited about what they are doing here right now. Located in the warmer, dryer part of the Santa Ynez valley, winemaker Adam Tolmach's approach places importance on restraint, without sacrificing the ability to capture the true characteristics of this grape and the land. This is a Santa Barbara wine for Rhône junkies with its lower alcohol content, bright acid and peppery, tapenade, smoked bacon-like flavors. Yum. Town. There's a good chance you'll mix this up with benchmark northern Rhône wine.

Pairing Ideas - Drink with Mediterranean flavors and braised meats, duck, roast chicken or game.

Star Lane, Cabernet Sauvignon, Happy Canyon 2013

With its picturesque views and incredibly varied landscape, one cannot help but be happy driving through Happy Canyon. Star Lane is arguably the most important producer in the canyon, and they’ve proven that Cabernet Sauvignon can thrive in Santa Barbara. This vineyard differentiates itself from other parts of the county by its ability to sustain warmth. Located in the far eastern edge of the Santa Ynez Valley AVA, Happy Canyon’s inland position, high slopes and varied soils ensure complete maturation for Bordeaux varieties like this Cabernet Sauvignon. This is not highoctane, full-throttle style Cab. This wine is dry, structured, firm, and reminiscent of old-school Napa Cabernets like they were made back in the 80's. James Bond in liquid form.

Pairing Ideas - Goes well with bold flavors and fatty meats; try it with a burger, BBQ or a steak.