Red 1 – 2012 Eguren Ugarte Crianza Rioja, Spain
Tempranillo & Garnacha

The Eguren family has been directly linked to vine growing since 1870 and is now in it's 6th generation. Aged 21 months in oak barrels, this wine is savory and classic. Notes of red cherries, spices and herbs captures the aging with a slight toasty aroma. Soft tannins and an excellent aromatic aftertaste.

Food pairings: Paella, lamb, semi-hard cheeses and mushrooms


Red 2 – 2018 Zulal Wines Areni, Vayots Dzor, Armenia
100% Areni

Areni is Armenia’s leading red grape variety, capable of making energetic wines full of bright fruity flavors. Zulal, meaning ‘pure’ in Armenian, was created to express the purest characteristics of Armenia’s indigenous grape varieties grown in volcanic soils at high elevation. The 2018 Areni is a classic expression of the ancient Areni variety.

The 2018 Areni is an aromatic wine with notes of red cherries, plums and notes of pepper. On the palate it’s medium-bodied, with refreshing acidity and concentrated flavors of berries and spices.

Food pairings: Savory dishes like chicken thighs braised with herbs, or a plate of grilled eggplant and lamb skewers.


White 1 – 2018 Mt. Beautiful Chardonnay, North Canterbury, New Zealand
100% Chardonnay

Mt. Beautiful Winery is on the Northern fringe of the North Canterbury growing region. Lauded by many critics as New Zealand’s most underestimated wine region, it’s a place that has begun to get some incredible recognition.

Bursting with aromatics of ripe apple and stone fruits. Clean and crisp, medium bodied with ripe nectarine-like fruit and underlying notes of roasted almonds and cinnamon. The wine boasts a lovely persistent minerality and savory toastiness.

Food Pairing: Poached chicken, fresh baked salmon, Coquille St St. Jacques, and a playful perspective about life.


White 2 – 2019 Brundl Mayer Neuburger, Ried Vordernberg, Kremstal, Austria
100% Neuburger

At Philipp Bründlmayer, wines are allowed to show where they grew up. On 25 hectares, his winery cultivates over 100 different vineyards with a wide variety of microclimates. With no more than one gram of residual sugar, all wines are particularly dry and thus ambassadors of their region - pure Kremstal.

Neuburger needs sun, lime and loess, all of which the Vordernberg vineyards have in abundance. Powerful and concentrated. The apple and herb aromas of its youth give way to more exotic notes as the wine matures.

Food Pairing: Aromatic, spicy meats and fish



Red 1 – 2016 Esprit de Pavie Bordeaux, France
65% Merlot, 20% Cabernet France, 15% Cabernet Sauvignon

Created and produced by Gérard Perse, owner of Chateau Pavie, Esprit de Pavie is crafted with 100% estate fruit from south facing hillside vineyards in Castillon-Côtes de Bordeaux.

Notes of fresh blackberry define the aromatic profile which is clean, fresh and lively, supporting a fine, delicate oak character that subtly respects the wine's fruit. A firm, gripping texture shows off well-integrated, finely-grained tannins imparting an attractive balance. This wine is fresh, with a long and delicious finish. The vintage is one which offers immediate pleasure. 91 Pts. - James Suckling, 90 Pts. - Jeb Dunnuck

Food pairing: Braised meats, brisket, duck and poultry dishes.



Red 2 – 2019 VENN Red by Young Inglewood Vineyards, Napa Valley
Practicing Organic

40% Merlot, 31% Cabernet Sauvignon, 18% Cabernet Franc, 11% Malbec

Jacky & Scott began VENN Wine Co. under the generous canopy of their family winery Young Inglewood in Saint Helena, where they have been making wine together since 2007. The spirit has been simple from the start: study and apply classic, Old World winemaking techniques to the fruits of vineyards farmed with the best of modern viticulture.

Fruit is the star of this flavorful blend. A luscious red from a luscious vintage. Plushy mid palate and ample juicy red and dark fruit flavors. Leaves you wanting more with its velvet finish.

Food pairing: Fire up the grill!



White – 2020 Maldonado Family Vineyard Chardonnay, Los Olivos Vineyard, Napa Valley

Grapes sourced from the Los Olivos vineyard in Jameson Canyon, a region consistently cooled by the San Pablo Bay. Predictably cool for slow, even ripening  that helps maintain a crisp acidity. Barrel fermented in French oak with native yeasts. 100% Malolactic Fermentation.

Aromatic and inviting with subtle mineral notes, guava,  citrus and a hint of spice. A depth of flavors unfolds on the palette with a clean and elegant entrance. Juicy apricot, ripe Bosc pear, lemon curd, brown sugar and a hint of toasted oak bring the wine into an elegant long finish

Food pairing: Creamy cheeses, roast chicken, lobster dipped in butter sauce.




Pinot 1 – 2019 Alma de Cattleya, Sonoma County
100% Pinot Noir

The winemaker, Bibiana, was born and raised in Columbia, studied in France and now lives in the Santa Lucia Highlands of Monterey County where she crafts wines that are truly expressive of their sense of place.

This Sonoma Pinot comes from one of the coolest areas of the county and has complex aromas of raspberries, spiced cherries, wild strawberries ad subtle notes of vanilla bean. Bright acidity on the palate with a smooth texture and long finish.

Food pairing: Grilled salmon and pulled pork


Pinot 2 – 2018 Ceres The Artist Collection 'Black Rabbit Vineyard' Pinot Noir, Central Otago, New Zealand
100% Pinot Noir

Black Rabbit vineyard on Cairnmuir Road, Bannockburn is a small site on the north facing slope of some ancient bedrock schist, the oldest geology in New Zealand at 400 million years old. The vineyard was planted in 2002 by the locally influential Dicey family.

This is a powerful Pinot Noir with aromas of forest berries and black currant, cherry and heirloom red apple skin. Toasty barrel spices of clove and vanilla, a fine savory core, smoke and bacon wood spice. Firm, fruity, warm and dry on the palate with flavors that mirror the bouquet, acidity and tannins accentuate a savory wild dried herb layer.

Food pairing: Hard cheeses, lamb and meat dishes.



Red 1 – 2019 Chateau Clarisse Castillion Cotes de Bordeaux, Puisseguin-Saint-Emilion
Certified Organic

100% Merlot

Aged 12 months in French oak (50% new), this wine is fruity and light with aromas of cherries and berries. It is our most generous wine, offering a nice texture on the palate with smooth and integrated tannins before a great finale.

"Floral element to the nose, a bit like potpourri – nicely aromatic. This has great freshness, showing bright, juicy strawberry and red cherry, with soft but present tannins that give a little weight and texture. Not a showstopper but energetic, approachable and easy to drink. Pretty, harmonious and with a minty fresh finish." – Decanter (91 Points)

Food pairings: Cheese, cold cuts or tapas. Also a very fine pairing for a chocolate dessert.


Red 2 – 2018 Bodega de las Estrellas, Ego 'Dionisos' Natural Red, Castilla-La Mancha, Spain
80% Tempranillo, 20% Cabernet Sauvignon

Matured for 12 months in oak barrels, this natural Spanish red wine first undergoes naive yeast fermentation with no added sulfites in the amphora of Bodega de las Estrellas. Hand harvested, the grapes are farmed biodynamically and organically.

A bright purple wine, this Spanish red wine blend of Tempranillo and Cabernet Sauvignon has a rich bouquet of red berries and balsamic notes with a hint of minerality. Tasting it, an elegant fruit and spice come forth for a delicate balance.

Food pairings: Tapas, lamb and pork dishes


Orange – 2020 Bodega de las Estrellas, Ego Vinum Blanco Orange, Castilla-La Mancha, Spain
Certified Organic, 
50% Macabeo, 50% Airén

A Spanish orange wine with extended skin contact and maceration, this wine has rich orange-tones. On the nose, fruity tones with a balsamic touch come through, and when tasting it becomes complex and rich with a long finish and rich aftertaste.

This blend of Macabeo and Airén is fermented in amphora with native yeasts. With no added sulfites, certified organic, and farmed sustainably, this orange wine is natural and biodynamic. Hand harvested and selected from small production vineyards.

Food pairings: Cheeses, salads, vegetable dishes, seafood paella



Bubbles 1 – 2020 Montrubi L'Ancestral Blanc Pét Nat, Barcelona, Spain
100% Parellada

For more than 25 years Monrubi has created quality and exclusive quality wines of limited production, innovated production processes, technology and the varieties of grape used. This sparkling white wine is made in the ancestral method. Direct pressing of whole grapes and fermentation in concrete deposits using indigenous yeast. The fermentation ends in the bottle allowing carbon dioxide to be produced by the natural sugars found in the grapes (ancestral method “Pet-Nát). No filtering, no fining.

Delicate and elegant expression of Parellada grape variety. Citrus aromas, green apple and some exotic notes of mango. On the palate it is creamy and rounded, along with scents of freshly cut grains. Surprising acidity and verticality.



Bubbles 2 – Vitas Ribolla Gialla Brut, Friuli-Venezia Giulia, Italy
100% Ribolla Gialla

Romano Vitas fell in love with the Friuli territory, and in 1937 he bought a wine estate in Stassoldo, a charming medieval village in the heart of Friuli. There, he merged his passion, patience and skill to make high quality wines from indigenous varietals. Today, the project is led by the fourth generation, Roberto Vitas. Roberto’s philosophy of low-intervention winemaking honors the land, its heritage, and its natural resources: a unique combination that gives our wines their distinctive appeal.

Fine and persistent bubbles, with a fresh and floral bouquet blends with velvety and mineral notes. The pleasant freshness and fruity notes of green apple are emphasized by the characteristic acidity. Long and aromatic persistence.


Bubbles 3 – Garuti Lambrusco di Sorbara, Modena, Italy
80% Lambrusco di Sorbara, 20% Lambrusco Salamino

Ruby red, bone dry natural sparkling wine perfect for pizza or salami & cheese.



Red 1 – 2018 J.K. Carriere 'Vespidae' Pinor Noir, Willamette Valley, Oregon
100% Pinot Noir

J.K. Carriere Vespidae Pinot Noir is garnet in color. The nose is super effusive cherry, hibiscus, grilled meat, tan spice and cracked pepper. The flavors are massive and present as a cherry and peach pie with a one-minute too brown crust. The structure is quietly lurking, but unobtrusive.

"Brilliant red. Ripe red fruit, floral and baking spice qualities on the nose, along with hints of sandalwood and musky herbs. Juicy and expansive on the palate, offering subtly sweet cherry cola and raspberry flavors that firm up through the back half. Shows fine clarity and energy on a persistent finish shaped by smooth, even tannins. 20% new French oak." – Vinous (92 Points)

Food pairing: Carnitas tacos, baby back ribs, blackened salmon


Red 2 – 2020 Dearden Wines 'Argus' Pinot Noir, Carneros, Napa Valley
100% Pinot Noir

In Greek mythology, Argus was a faithful servant to Hera, wife of Zeus. He was a great protector of the gods who could look in all directions with his 100 eyes that never slept at the same time. Upon his death, Hera immortalized Argus by placing his eyes into the tail of her favorite bird, the peacock. In Dearden wine-ology, Argus is a lovely wine that protects us mere mortals from mediocrity. Chris Dearden crafts this wine with an eye to quality and attention to the nuances of each varietal. This wine would please even the gods of Mt. Olympus!

Hallmark aromas and flavors are freshly crushed cranberries and juicy cherry pie filling.

Food pairing: Try it with salmon and pork dishes


White – 2017 Trail Marker Wine Co. Chardonnay, Santa Cruz Mountains
100% Chardonnay

Trail Marker Wine Co. sources fruit from small, yet responsibly farmed and passionately cared for vineyards, anywhere from Mendocino to Santa Ynez. Their traditional winemaking style allows them to makes wines that are high acid, low alcohol — well balanced expressions of these uncommon places.

Pale, translucent straw, lemon curd, mowed hay, beeswax, chalk and sea-air on the nose. Lemon oil, brine, orange pith, green papaya on the palate with a racy and reminiscent finish. 90 PTS - Robert Parker's Wine Advocate.

Food pairing: Halibut, seafood with butter sauces, baked or friend chicken