Red 1 – 2020 Thacher Winery & Vineyard Red Blend, Paso Robles
66% Zinfandel, 23% Alicante Bouchet, 11% Petite Sirah

Since 2004 Thacher Winery with the grasshopper label,  has been hand crafting wines from superb vineyards found on the Westside of Paso Robles and in Southern Monterey County. Their boutique production of Rhone blends and Zinfandels demonstrate local subtleties and true westside terroir.

This is a great representation of Westside Paso Zinfandel, and many of the vineyards contributing to the blend harken back to an older era of California viticulture practices, being both head trained and dry farmed. Slightly larger percentages of Petite Sirah and Alicante Bouschet, Zinfandel’s historic partners, were included in the 2020 vintage.

Food pairings: Barbecue ribs, burgers and brats


Red 2 – 2020 Domaine de l'Orviel Petit Verdot, Pays des Cévennes, France
100% Petit Verdot

Sitting in the cooler climate of the base of the Cévennes mountains, not far from Avignon, Domaine de l’Orviel's winemaker, Adrien Debaud makes “his wines, his way” which often means by hand, applying traditional methods and paying special attention to the details.

Deep aromas of licorice, violets, cherry liqueur and caramel. Concentrated, but balanced by the acidity in the background. Flavors are similar to the aromas with a sultry minerality and ripe rich tannins.

Food pairings: Tapas, red meats, paella, tagines, duck and strong cheeses


White 1 – 2020 Villa Vitas Ribolla Gialla, Friuli-Venezia Giulia, Italy
100% Ribolla Gialla

Villa Vitas Winery is located in the enchanting village of Strassoldo, between the beautiful cities of Aquileia and Palmanova. The vineyards are located on a plain with clay soils rich in minerals. The nearby sea and the surrounding mountains create a microclimate that is perfect for the growth and cultivation of wines with elegant flavors, aromas, and structure. Four generations have been running the winery, and they work hard to create wines that represent their values, historic land, and heritage.

Aromas are fresh and floral with a crisp, mouth watering acidity with notes of green apple and citrus.

Food Pairing: Seafood and fish dishes, crisp green salads, summer evenings


White 2 – 2020 Boyer - de Bar Sauvignon, Vin de France
Organically Grown

100% Sauvignon Blanc

Winemaker Vincent Boyer of Domaine Boyer-Martenot as of 2018 has teamed up with his childhood friend Emmanuel Lucas De Bar, who owns vineyards in the Hérault valley in France’s Languedoc, to form a winemaking partnership across appellations. Organically raised and crafted with the same care as Vincent’s peerless Meursault wines, these new, very limited-quantity wines combine the pleasure of the sunny south with serious Burgundian quality—and represent excellent value.

Aromas of blossom, lemon, some stone fruit, herbs. Fresh and juicy, with good acidic balance.

Food Pairing: Great as an aperitif or with fresh goat’s cheese and fish dishes



Red 1 – 2017 Tenuta di Burchino 'Il Burchino' Toscana, Tuscany, Italy
85% Sangiovese, 10% Cabernet Sauvignon, 5% Merlot

The Burchino Estate is located in Terricciola, medieval village on the Pisan Hills. The Estate has one of the best soils of this area, tufaceous, clayey and rich in fossil shells. Every vineyard is positioned in zones with perfect exposure and ventilation while the remaining part of the estate is dedicated to the growing of quality olives.

Characteristic bouquet with plenty of cherry, berry and balsamic flavors. Soft and round with notes of licorice and vanilla, nice acidity and balanced fruit.

Food pairing: Ideal with steaks and grilled meats, perfect with mature cheeses



Red 2 – Prima Materia Aglianico, Kelsey Bench, Lake County
100% Aglianico

Pietro Buttata is the owner and winemaker of Prima Materia. When speaking of his wine style he says. "We love good acidity, organic practices, unique grapes, balance, texture and tannin, modest alcohol and a sense of tradition." His earlier career as a chef, gives him the unique perspective that "wine is an extension of the kitchen." Making only a few barrels a year, on the rich red obsidian soils of Kelsey Bench.

The Aglianico is from Taurasi clones, with some Montepluciano vines interplanted. This is a non-vintage wine, due to the fires in 2018, other vintages have been blended in. Loads of dark red and black fruits with black cherry, dark plums, licorice, baking spice, graphite, cassis, and a touch of roasted herbs.

Food pairing: Aged cheeses, smoked pork, carne asada, lentils, portabello mushrooms



White – 2018 B. Wise Nobles Vineyard Chardonnay, Fort Ross-Seaview, Sonoma County
100% Chardonnay

Golden apple and Anjou pear fruits with lemon curd, mineral, hazelnut, and vanilla notes in the aromas. In the mouth, a touch of toastiness, yet crisp and fresh with good viscosity and a clean finish. Medium dry. 40% barrel fermented and aged sur-lie with partial malolactic fermentation. Crisp and vibrant with a touch of richness.

Food pairing: Grilled salmon, roast chicken with buttered potatoes




Pinot 1 – 2021 Joyce Submarine Canyon Pinot Noir, Arroyo Seco, Monterey County
100% Pinot Noir

The name "Submarine Canyon" is a reference to the deep underwater canyon located in the Monterey Bay that provides the ideal marine climate for growing premium Pinot Noir grapes. This flagship Pinot Noir is a pure representation of the coastal terroir in Monterey County. Ancient glacial soils made up of sand, gravel, limestone, and shale loam help create wine with bright acidity, vibrant fruit and medium weight and texture.

Food pairing: Turkey, mushroom dishes, roast duck


Pinot 2 – 2019 Aranwa Reserve Pinot Noir, Patagonia, Argentina
100% Pinot Noir

Patagonia is one of the world's southernmost grape growing regions. The grapes are hand picked and sorted, then led though a gentle and cool fermentation, followed by aging in French oak.

Well-defined cedar spice notes to the bright cherry, raspberry and currant flavors. The creamy finish lingers, with an interesting mix of cocoa and juniper berry accents.

Food pairing: Pasta with spicy sausages in a tomato based sauce



Red 1 – 2020  Marco Sara 'El Refosco dal Penduncolo Rosso', Friuli Colli Orientali, Italy

100% Merlot

In 1998 Marco Cecchini inherited his grandfather's 1 hectare (2.58 acres) vineyard.   He decided to revitalize the farm located in Faedis, a small town in eastern Friuli in northeastern Italy. Thirteen years later with eight hectares under vine, an annual production approaching 50,000 bottles and a recently finished new winery, Cecchini has come into his own. Heralding local grapes such as the indigenous red Refosco dal Peduncolo Rosso, Marco's focus is to spotlight the terroir of his small region. Embracing the philosophies of biodynamic and organic farming. 

On the nose there are blueberry and blackberry and brambly notes with floral references and an unmistakeable black pepper spark. Well balanced, structured and full-bodied.

Food pairings: Roasted pork, lamb kebobs, truffle risotto


Red 2 – 2017 Coca i Fitó 'Volats', Priorat, Spain
Organically Grown
50% Grenache, 35% Carignan, 10% Syrah, 5% Cabernet Sauvignon

Coca i Fitó is an innovative and dynamic cellar of singular wines led by brothers Toni and Miquel Coca i Fitó, one a celebrated Catalan winemaker and the other from the culinary arts and tourism industry.

This wine is made from old vines from the regions of Gratallops and Vilella Alta. 12 months aging in oak barrels. A balance of mineral harmony pegged to the Llicorella (red soil) backbone, that opens to spice, ripe fruit, herbal notes and a consistent freshness. Mature tannins, toffee, and mature fruits linger on the palate.

Food pairings: Pasta Fagioli, roast pork, chili con carne


White – 2020 Riserva della Cascina 'IX Miglio Bianco', Lazio, Italy
50% Malvasia Puntinata, 40% Malvasia di Candia, 10% Bombino Bianco

The name of the wine refers to the position of the vineyard, at the IX Mile of the Via Appia Antica and is the perfect expression of the terroir, a union of the three native vines: Malvasia Puntinata, Bombino Bianco and Malvasia di Candia. Aged three times in stainless steel, amphora and oak barrels.

An expressive aromatic white with tropical fruits, citrus, wild flowers and flinty notes. Dry, soft, savory and fresh with an extremely long and complex finish.

Food pairings: Ripened hard cheeses, roasted celery root with truffle, wild mushroom risotto


Sandro de Bruno Sparkling Wines

Located near the romantic city of Verona, Italy, in the wine area of Soave, lives the winery Sandro de Bruno. Headed by husband and wife team, Sandro and Marina, they have created and grown a winery based on sustainability and ‘respect for nature, time and traditions.’

Working with organic and sustainable farming practices, Sandro de Bruno's true passion lies in the little-known grape known as Durella. An old grape, its lineage has been traced back to the 1200s; it used to be traded for baccala or salted cod with the Norwegians. From their durella grapes, their champagne method sparkling wines aged for 36 or 60 months are well recognized and their true pride and joy.


Bubbles 1 – 2015 Sandro de Bruno Lessini Durello 60, Soave, Italy
100% Durella

Winery Sandro de Bruno bring to life this alternative grape, known as Durella. With a thick skin (meaning lots of polyphenols), durella works well with long on-the-lees aging, like in the version aged for 60 months. As well, the volcanic soil of the Sandro de Bruno vineyards aid in giving the wine a noticeable complexity and sapidity.

Made in the labor intensive classic Champagne style, this vintage sparkling wine is a riserva and a deep golden color. The bubbles are fine and persistent, giving a lively brilliance to every glass. The bouquet exudes exotic fruits with a touch of caramel and a marked minerality of flint, thanks again to the volcanic soil. On the palate, it is creamy and complex, it is persistent and evolving with every sip.



Bubbles 2 – 2015 Sandro de Bruno Lessini Durello 36, Soave, Italy
100% Durella

This sparkling wine is made in the classic Champagne method. A zero dosage, for 36 months the wine rests on the lees before dégorgement and it then rests again.

With a persistent perlage, a bright gold color lights up the glass as complex exotic fruits and citrus aromas burst forth. Tasting, it is a dry wine with a delicate balance of acidity and sapidity keep you sipping and enjoying until the last drop.


De Trafford Wines of Stellenbosch, South Africa

De Trafford Winery is situated on the beautiful Mont Fleur farm set at the top of a dramatic valley above Stellenbosch. The history of wine growing on this mountain farm started with the purchase of the property in 1976 by the Trafford family as inaccessible grazing land. David Trafford, owner & winemaker, qualified as an Architect from the University of Cape Town. David traded architecture for Wine & Wife by leaving work and marrying Rita, qualified chef & aspiring artist. Living in the middle of the vineyard and close to the winery, they watch over all aspects if the business.


Red 1 – 2014 De Trafford Cabernet Franc
100% Cabernet Franc

35% new French oak was used from high quality coopers. Time in barrels 19 months with several rackings to gradually clarify the wine. This wine was bottled unfiltered by hand on the property.

Attractive bright red berries on the nose with typical spicy, dry leaf Cabernet Franc notes. A subtle dusty cedar from the barrel maturation adds complexity. Soft bright red fruit on palate with nice ripeness and an elegant understated structure. Drink young to enjoy the fresh red fruit character, but should keep at least 10 years.

Food pairing: Ideal with lamb, veal or sage butter pasta


Red 2 – 2015 De Trafford Blueprint Syrah
100% Syrah

Quite lean and restrained on the nose at first with a cold stone character, opening up with lovely pepper, cured meat, native cape shrubs and a little eucalyptus hiding the dark berry fruit. Palate also a little shy at first with a slight reductive character, but it soon unpacks to show a complex array of flavours with crunchy tannins that keeps the wine fresh and appealing right to the end of a long finish.

Food pairing: Ideal with a rack of ribs with a little spice or slow roasted pork belly


White – 2017 De Trafford Chenin Blanc
100% Chenin Blanc

An exceptional vintage, the grapes were lightly crushed and allowed about 3 hours skin contact before gently pressing in a traditional basket press. All the wine was fermented and matured in casks for 9 months with lees stirred as necessary to complete fermentation. 15% new French oak used. No malolactic fermentation.

Fresh dusty apricot and ripe melon on the nose at first with lemon, honey and floral notes. Soft though elegantly textured and complex palate with a moderately rich mid palate and a long, creamy finish.

Food pairing: Excellent with rich fish, seafood and sushi