100% certified organic and dry farmed Montepulciano. Fermented on the skins in stainless steel for 10 days and aged for 4 months in 34 hectoliter neutral French oak casks. The fun label was created by renowned Los Angeles artist Eric Junker who has created murals for the Los Angeles Philharmonic, Target and Tom's Shoes.

This easy drinking red is a great pairing for almost any cuisine you can throw at it. With a medium body, juicy cherry and raspberry flavors accented by hints of smoke and pepper, and mellow acidity and tannins, it goes down smooth and easy. Plus, its in a liter bottle for easier sharing amongst friends and your next red-sauce pasta night.

'Abbondanza’ is a term used in Abruzzo as a celebration, greeting, or even a way to wish someone good luck. In that spirit, Abbondanza wines are made for a good time, right outside the dreamy seaside town of Pescana. Salty ocean air and warm weather provide the perfect setting for some of the most delightfully easy-drinking wines you’ll ever meet. In terms of sustainability, these folks are the real deal - grapes are cultivated without any irrigation, pesticides or herbicides and they utilize 100% renewable wind energy. 

The vineyards are located in the hills of Loreto Aprutino, a beautiful hamlet of uncontained nature neslted between the Gran Sasso (national park of Abruzzo) and the pristine Adriatic Sea and seaside town of Pescara. The vineyard elevation is 250 and 350 meters above sea level. They are made up of mostly clay soils with a large presence of limestone and sand. The area is quite wild, with unspoiled and uncontained nature brimming with vines, forests, fields of ancient grains, and groves of olive trees. Here Montepulciano thrives, benefitting from the vineyards’ prime location between the cooling slopes of massif Gran Sasso and the gentle coastal breeze of the Adriatic. Loreto Aprutino is THE terroir for Montepulciano, boasting the home of the iconic wines of Valentini. The limestone presence in the soil, the gentle slopes at high elevation, and the influence of the Adriatic 20km away create wines of beautiful density, spice and fleshy black fruit.

100% certified organic Nerello Mascalese from a vineyard in the Sambuca district. Fermented on native yeasts and aged in stainless steel for 18 months. Minimal intervention in the cellar and minimal sulphur additions. 

This is an interesting take on the great red grape of Etna- it's a little fleshier, darker toned, and softer in tannin than its volcanic cousins from the east of the island. Tons of plump, sour dark cherry, bright strawberry and blackberry, bold, earthy spice with nutmeg, anise, and clove, a touch sappy pine notes. Medium bodied, with high acid and tannins that are firm but not harsh.

This is the personal label of Vito Lauria, winemaker for Due Terre wines and one of our personal favorites in Sicily. 

Vito Lauria is a Sicilian local. His grandfather started growing wine in 1958, but had to shut down the business in 1993 due to economic setbacks. Vito was willing to breathe new life into the family business and started studying oenology in Friuli. He returned home in 2005 to take over his family's winery in the west of Sicily, renovating the vineyards, focusing on organic viticulture. He focuses on Sicilian indigenous varieties, like Grillo, Catarratto, Fontane Bianche, and Zibibbo for whites, plus Nero d’Avola, Perricone, and Frappato for reds. His 175 acres of vineyards are spread throughout high elevation sites in Alcamo (near Palermo in the northwest of the island), ranging from 1800-3200 feet elevation and on clay and calcareous soils. They're steep- I've been there! 

A blend of 30% Cabernet Sauvignon, 30% Cabernet Franc, 30% Petit Verdot and 10% Merlot, all sustainably farmed. “Fonte dell’Anguilllaia” takes the name of the nearby river that feeds into the vineyards. Fermented and aged simply in stainless steel.  13.5% alcohol.

This is a classic, powerhouse Super Tuscan blend.  Dark cherry, blueberry, blackberry, and some floral notes on the nose. Ripe dark fruits, some spice, and a little leather on the palate. Moderate tannins, medium plus acid, medium-plus body, and a soft, plush finish. Excellent value here.

Rigoloccio was founded in 2002 by Pierre Marie Guillaume and Fabrizio Moltard. Flanked by the mesmerizing hills of Metalliferous, Rigoloccio is a historical winery having its base in Maremma with a powerful territorial Tuscan footprint. The name Rigoloccio came from the Tuscan word, flumiciattolo, meaning a small spring surrounding the rows of vines. It also depicts a historical pyrite mine, an ancient abandoned tower which is visible from the winery building. The winery owns 60 acres of arable land in Alta Maremma, comprising vineyards, olive groves, and cork oaks. From the very beginning, the company’s main focus was set on growing international grape varities, including Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Merlot, Chardonnay, Fiano, and Pinot Noir. The winery team uses state-of-the-art equipment in the vineyards to ensure the quality of the berries, yielding around 60 quintals of grapes per hectare. The harvesting and grape selection are done manually, ensuring the best bunches are picked for wine production.

100% organic Cataratto. from high-elevation vineyards in Alcamo. Whole grapes were left in contact with their skins for 15 days in stainless steel tanks to achieve some tannic structure and this beautiful orange hue. Fermented with native yeasts and bottled unfined and unfiltered. “Biddizza” (Bid-deets-sa) means ‘beauty’ in Sicilian dialect. This easy drinking orange shows off fun aromas and flavors of orange peel, lemon zest, fresh peach, bergamot, jasmine and hints of bitter herbs. It’s light to medium bodied, with plenty of acidity and just a hint of tannic bite to it. Smooth and juicy enough to drink by itself, but also textured enough to complement all types of food, especially something like the traditional eggplant caponata that’s served everywhere, with every meal in Sicily. This wine is made for Abbondanza by Vito Lauria, the man behind Due Terre wines.

100% certified sustainable Grenache from the Loma del Rio Vineyard in Monterey. Méthode champenoise, with secondary fermentation in the bottle and 14 months tirage on the lees. No dosage- brut nature- so its bone dry.  You don’t often see Champagne method bubbles made from Grenache, but why not? This wine shows off the grape’s classic red raspberry and strawberry fruit flavors,  with a hint of earthy rhubarb, and some high toned citrus pith. It’s light in body, with just a hint of leesy richness and creaminess in the middle to its dry, crisp finish. Nicole Walsh is a Santa Cruz legend- she has worked with Randall Graham at Bonny Doon since 2001 and still manages the Popelouchum property, just outside of San Juan Bautista. This is her personal project, focused on coastal vineyards, unusual varietals and minimal cellar intervention.

100% organically farmed Trosseau Gris from the Siletto Vineyard in Tres Pinos. Trosseau Gris, sometimes known as Gray Riesling, is a now-rare varietal once widely grown in California. Whole cluster pressed and stainless steel ferment with native yeast; then racked to neutral puncheon for four months.  Minimal SO2 addition. 12.5% alcohol. 90 cases made. This unusual and exciting white wine shows off explosive aromas of sundry tropical and stone fruit, most notably white cherry, papaya and nectarine.  On the palate, it is low in alcohol but quite rich in the mouth with a particularly long finish with a Gruner-Veltliner like hit of white pepper.  Great depth of flavor with the likelihood of exceptional development.  

100% Vermentino from the Cedar Lane Vineyard, impeccably farmed by Mark Chesebro, former winemaker for Bernardus. Whole cluster pressed to neutral french oak puncheon (500L) for fermentation with native yeasts. Partial malolactic fermentation, aged 6 months in barrel prior to bottling. Minimal SO2 additions. 13.0% alcohol. Only 90 cases made! Clean, fresh, bright and dry, with an elegant, restrained medium-bodied profile of lemon, lime, green apple and saline minerality, making it an easy choice for post-surf grilled shrimp tacos.  Nicole Walsh is a Santa Cruz legend- she has worked with Randall Graham at Bonny Doon since 2001 and still manages the Popelouchum property, just outside of San Juan Bautista. This is her personal project, focused on coastal vineyards, unusual varietals and minimal cellar intervention.

100% Grüner Veltliner (the great Austrian white grape- rare here in California!) sourced from the Mesa Del Rio Vineyard located in the northern Salinas Valley in the foothills of the Santa Lucia Highlands. Destemmed and pressed to stainless steel tank. Cool fermentation and no malolactic fermentation, native yeasts only. Citrus forward, with lemon and lime as primary aromas, with a key lime custard character and hints of white peppercorn coming through on the mid palate. Crisp and dry with good minerality. Nicole Walsh is a Santa Cruz legend- she has worked with Randall Graham at Bonny Doon since 2001 and still manages the Popelouchum property, just outside of San Juan Bautista. This is her personal project, focused on coastal vineyards, unusual varietals and minimal cellar intervention.

100% Pinot Noir sourced from the very coastal (about a mile from the ocean- its visible from Highway 1!) Rio del Mar vineyard in Aptos. Soils are a mix of sandstone and schist. A blend of clones 667, 777 and 828 (La Tache). 100% destemmed to one-ton fermenters. Approximate week long fermentation with another 5 days of extended maceration. Gently pressed to neutral french oak puncheons for 14 months before bottling. 14% alcohol. Perfumed with cherry, easpberry, rhubarb and cola and some beautiful complex herbal notes. Elegant, silky tannins with a rounded palate and long finish. More plush than some Santa Cruz wines, but still restrained and elegant.Acidity is perfectly balanced.  

93 points, Wine Enthusiast. "There's a tarry kick to the start of the nose on this bottling from a low-lying vineyard visible from Highway 1, and then bright raspberry aromas meet with cracked Tellicherry peppercorn. The palate is very peppery, spicing up the dark-cherry flavors, all wrapped in a tense texture."

100% organic Cabernet Pfeffer from extraordinary, deep rooted 100 year old vines grown on a small hillside. There are only about 12 acres planted in California, all located in San Benito County. Head trained (no vine trellis), dry farmed (no irrigation). Tucked into the mountains at ~1000 ft elevation, the climate is cool and dry (6-8” rainfall per year).  Soils are decomposed granite and limestone. 100% destemmed, 1 ton fermenters for approx. 12 days, pressed to French oak neutral puncheon.  Ntive yeasts only. Aged 16 months before bottling. Aromas of cranberry, red currant, pomegranate, and white peppercorn. Juicy red fruit and spice on the palate. Earthy, mineral finish with delicate yet structured tannins.  Medium bodied and quite distinctive, this varietal is making a comeback! Pairs very well with a variety of dishes, but particularly lamb.

85% Sémillon and 15% Sauvignon Blanc, all sustainably farmed.  Château Haut-Mayne is located on a plateau in Preignac in the northern part of the Sauternes appellation. The estate is owned by The Roumazeilles family, who also owns the nearby Château Grillon. The vineyard is comprised of 25 acres planted on clay and limestone. The grapes are picked during three or four passes through the vineyards, with a further sorting just before pressing. The wine endures a very long maceration and then is barreled for 18 months. The wine has lovely notes of dried apricot and honey, buttressed by lovely underlying acidity. To be enjoyed as a holiday treat (or any time) with a cheese course, foie gras, or desserts like pumpkin pie or crème brûlée.

60% Tai (aka Tocai Friulano), 25% Pinot Bianco, 15% Pinot Grigio from vineyards in the Breganze hills’s volcanic and tuffaceous soils. Cold maceration for two days and soft pressing completely with no oxidation. All done in stainless steel.  12% alcohol.

Light and fruity with an intense nose with stone fruit, pear, apple and floral hints. Dry and zesty on the palate. Uncomplicated and perfectly refreshing. Perfect as an aperitif or as a compliment to salads, first courses with fish and vegetarian dishes. 

Founded in 1947 in Breganze, a small town in the Province of Vicenza (Veneto), Maculan is now at the 3rd Generation of winemakers. Fausto Maculan, who took over in the 1970s and made Maculan a benchmark producer in Italy, has passed the baton to his two daughters: Angela and Maria Vittoria. In pure Breganze style, Maculan makes wines from both native and “international” varieties, which have been introduced by the French and the Austrians in 1800, and hence here are considered traditional. Like other Producers of his generation, Fausto Maculan is considered one of the pioneers of quality Italian winemaking: in a time when wine consumption in Italy was still largely relegated to non-descript table wine, he was among the first to put the varietal name and his name on his front labels and to invest in labor intensive vineyard management and quality-oriented winemaking techniques.