Arlequin Wine Merchant

The wine starts with rich dark earth and forest floor, spare in fruit and evolves into a perfectly supple and finely textured Cabernet Franc."Medium lemon in color. On the nose, highly aromatic with peach, orange, lemon, papaya, pineapple and mineral notes. The palate nuances a vibrant and racy tone with layer of tropical, stone and citrus fruit perfectly balanced and precise.

This cool site always provides super engaging aromas: the spread here includes crisp white stone and pears, flowers, cardamom and lemon, and most of that advances like a smooth enveloping wave over the palate, leaving vibrant fruit and notes of cold vanilla cream, lees-y richness and prickly minerals. It’s a fine balance of snappy and sappy: plenty refreshing at the table, but also carrying a nice bit of flesh for more conversational drinking.

The wine starts with rich dark earth and forest floor, spare in fruit and evolves into a perfectly supple and finely textured Cabernet Franc."

Candied pink grapefruit, chopped almond, black cherry and ground ginger flavors are bright and expressive in this finely knit Champagne. Satiny in texture, with a lively streak of acidity and a tang of salinity driving the finish.

This naturallly conditioned, mixed-culture sour ale was aged months with real fruit in oak barrels creating a delightfully tart and refreshing brew.

Candied pink grapefruit, chopped almond, black cherry and ground ginger flavors are bright and expressive in this finely knit Champagne. Satiny in texture, with a lively streak of acidity and a tang of salinity driving the finish.

The Cachet d'Or is fleshy and broad with fresh red fruit and ripe pear on the palate. A slight bitterness in the finish and bright acidity balance her out.

The Esteve family has been farming grain, wine and legumes from their tiny Mediterranean village since 1597. Through phylloxera, the unfortunate industrialism of the Cava market and years the Esteve family's diligent restoration of vineyards, Avinyó has managed to maintain an elevated standard of Cava in the Penedès. Their 40 hectares of indigenous varieties produce some of the highest quality single village, vintage dated organic sparklers in the region. They also grill up a mean calçot.

The vineyards of Il Colle sit at the base of the Alps between the villages of Conegliano and Valdobbiadene in the Veneto. This family-owned winery has been given the top ranks of quality certification by the governing bodies of Prosecco.

The 2019 Sonoma Valley Sauvignon Blanc is a wine that focuses as much on weight and texture as on the aromatics the grape is known for. The wine comes entirely from musque clone grown at Uboldi Vineyard (93%) in Kenwood and Judge Vineyard (7%) in Bennett Valley. As always, fermentation was done in a mixture of tank and barrel, with 65% of the wine seeing elevage in lightly toasted 320-liter cigare barrels developed specifically for the variety. For me, Uboldi fruit almost always has a melon-like character that I find quite becoming-- in some years it feels more like honeydew or Crenshaw and in some years, it veers more towards to the orange-fleshed cantaloupe side of the spectrum. This weightiness is balanced by the site’s acidity and the inclusion of a small amount of the always vibrant Judge Vineyard.

An exceptional village-level Chablis with three-fourths of the fruit coming from the famous “Les Pargues” vineyard in Prehy and the balance comes from a village-level vineyard located just next to Montee de Tonnerre.

This old-vine cuvée comes from vineyards with an elevation of 350 meters. Entirely barrique fermented and aged, with 10% new oak, the wine approaches a nice Cote d’Or in nuance.

Aged around 6 months only on fine lees, the wine is fresh and lean with lots of tangy citrus and aromatic flavours leading the way.

This cool site always provides super engaging aromas: the spread here includes crisp white stone and pears, flowers, cardamom and lemon, and most of that advances like a smooth enveloping wave over the palate, leaving vibrant fruit and notes of cold vanilla cream, lees-y richness and prickly minerals. It’s a fine balance of snappy and sappy: plenty refreshing at the table, but also carrying a nice bit of flesh for more conversational drinking.

The wine starts with rich dark earth and forest floor, spare in fruit and evolves into a perfectly supple and finely textured Cabernet Franc."Medium lemon in color. On the nose, highly aromatic with peach, orange, lemon, papaya, pineapple and mineral notes. The palate nuances a vibrant and racy tone with layer of tropical, stone and citrus fruit perfectly balanced and precise.

The Kick on Riesling comes from hand-harvested grapes Ryan gets in Santa Barbara. Left on the skins for 48 hours for ultimate aroma and flavor. This wine is floral, mineral zippy and full of the bright acidity you'd expect from a German Riesling. Citrus and white flower aromas are met by a palate of green apple, white flower, minerals and a slight little honeyed note to round it out. Serve with seafood, pork sausage or gardening with your grandmama.

Alto Moncayo is located in the Campo de Borja DO in the northwest province of Zaragoza, Spain. Famous for its Garnachas and Moorish influence, Campo de Borja is undergoing a resurgence in elevated wine production. Alto Moncayo sits 500m above sea level, with old vine Garnacha planted on slopes in the cool, arid climate. Wines mature slowly for full and dense Garnachas full of fruit and complexity.

The wine starts with rich dark earth and forest floor, spare in fruit and evolves into a perfectly supple and finely textured Cabernet Franc."

After years of making wine with family and friends, Jeff Fischer branched out on his own to create Habit Wine Company in Santa Barbara. Jeff owns vineyard land in various parts of Santa Barbara, including Happy Canyon and Santa Ynez. The soils, the climate and the cool Pacific breeze of these vineyards make an excellent place to elevated expressions of Bordeaux and Southern Rhône varieties. Jeff uses organic or biodynamic practices in the vineyards.

Lioco is the project of Kevin O’Connor and Matt Licklider, created in the short, back alley breaks during shifts at Spago in Beverly Hills. A passion to create more ethereal, restrained California wines led to the inception of Lioco. Lioco is run now by Matt and his wife, Sara with the same vibe of fresh, food friendly California wine..

The Tempranillo Crianza is a fantastic introduction to the Sastre line-up. Clay calcareous soils from various vineyard sites. A medium-plus Tempranillo that sees a little over a year in French and American oak plus a year of bottle age. Dried cherry fruit, fresh raspberry and warm spice on the nose and the palate. Fresh acidity and integrated tannin. Throw on a slight chill and serve with lamb chops.

A blend of Cabernet Franc and Grolleau grown on above 25 year old vines. Bright pink in the glass, the crunchy red fruits are explosive with a mid-palate of tension that cascades to a dry finish.