Montrose Cheese & Wine

At Bertinelli farms, 20 forms of Parmigiano-Reggiano are produced 365 days a year. Founded in 1895, this historic company focuses on the high quality of the milk to make the best Parmigiano-Reggiano possible. Aged for 24 months, this cheese is everything you want in a parm, nutty, crunchy, savory, and sweet. MCW is one of only 5 retailers of this Parmigiano-Reggiano in the country!

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 people. 
Three cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 20-30 people. 
Five cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 15-25 people
. Three sliced charcuterie (1/2lb each) with house marinated olives & cornichons

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 4-6 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 8-10 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 15-20 People

100% Pinot Noir. The 2022 Vosne-Romanée Aux Malconsorts 1er Cru has a clean and precise bouquet, more low-key and understated than the Les Beaux Monts, the fruit profile leaning more towards the red side of the fruit spectrum. The stem addition is barely recognizable. The palate is medium-bodied with filigree tannins. Sapid and refined, it gently builds in the mouth towards a tensile, focused finish. This beautiful Malconsorts will age beautifully over 20 to 25 years and more.

Charmes-Chambertin is a Grand Cru located in Gevrey-Chambertin, just north of Morey-Saint-Denis. Dujac's 0.7-hectare parcel lies at the bottom of the hillside on a gentle slope. The soils here are stony with Comblanchien limestone fragments and crinoidal limestone. This terroir produces wines known for their charm (true to the name), roundness, and supple fruit character, often being accessible earlier than the more structured Chambertin.

Enter the mystical Clos Saint Denis, where some of Burgundy's silkiest Pinot Noirs emerge from parcels in Morey-St.-Denis. This 2023 vintage captures crushed stones, blackberries, and forest floor in a medium-bodied frame with satiny tannins—elegant and poised, unfolding slowly to reveal violets and spice. Sourced from organically farmed vines, many over 40 years old, this Grand Cru demands patience and rewards contemplation.

Dujac's 0.69-hectare parcel in Echezeaux Grand Cru is located to the west/southwest of Clos de Vougeot at the mouth of the Combe d'Orveau valley. The steep 6.5% slope faces southeast and features reddish-brown soil with limestone fragments. This specific location within the large Echezeaux appellation is excellent, producing wines with spicy aromatics, floral notes, and a silky yet structured palate.

Jean‑Philippe Fichet is a Meursault grower respected for his precise, mineral‑driven style. His Chevalières comes from prime old‑vines on marl‑rich slopes in Meursault‑Les‑Chevalières. It offers transparency of terroir with energy and tension. Hand‑harvested, gently pressed, and raised in mostly neutral oak, this white shows depth and finesse. A refined, terroir‑focused Meursault that highlights Fichet’s meticulous attention to detail.

Schioppettino (also called Ribolla Nera) originates in the Friuli region of Italy and Slovenia. One of the few plantings of it is in California. An ancient grape, Schioppettino, which means “gunshot,” was first mentioned in print for wedding ceremonies in 1282. It is ancient and unrelated to any other known variety. The grapes were destemmed and crushed, then fermented in very small stainless-steel tanks. Made with a mixture of manual punch downs and pump-overs. Aged in neutral burgundy barrels for ten months. The Schioppettino has fascinating flavors of white and black pepper, cedar, flowers, and raspberry. It is incredibly fresh tasting, with a stony minerality underlying the cooling flavors. It has naturally low alcohol and a very refreshing and clean finish. Tons and tons of flavor, yet feather light on the palate.

Clos Liebenberg is the 5-hectare monopoly of Domaine Zusslin. Located on the summit of the south-eastern slope of the Vosges hills near Pfingstberg and Himmelreich, it is a haven of peace and biodiversity: beehives, orchard, nesting boxes, hedges, forest... It is probably the most emblematic terroir of the Domaine. The Clos Riesling vines were planted in 1972 and produce elegant, fine, and delicate wines with a chiseled and precise structure. This wine expresses finesse and delicacy with precise aromas of white flowers and citrus zest. The Clos displays great elegance and precision as usual, with great aging potential. Drink now until 2032!

Sourced from estate vineyards in Châteauneuf-du-Pape, where galets roulés store warmth and promote optimal ripening, this Blanc reflects the sun-drenched Mediterranean climate moderated by the Mistral winds. The blend typically includes traditional southern Rhône white varieties such as Clairette, Grenache Blanc, Roussanne, and Bourboulenc, each contributing texture, aromatics, and lift. The 2024 vintage highlights ripeness and aromatic intensity while preserving balance. Fermentation is often carried out in stainless steel or neutral oak, followed by aging that builds texture without overwhelming the wine’s natural vibrancy. The result is a wine layered with orchard fruit, citrus zest, chamomile, and a touch of honeyed richness balanced by a saline edge.

Weingut Knoll, located in the heart of the Wachau Valley, is renowned for its iconic label featuring St. Urban, the patron saint of winegrowers. The Knoll family's meticulous vineyard management and commitment to traditional winemaking, including fermentation in large oak casks, have earned them a reputation for producing some of Austria's finest Gruner Veltliner. The Gruner Veltliner Federspiel Loibner Knoll 2023 offers a vibrant and classic expression of Wachau Gruner Veltliner. A moderate growing season allowed for balanced ripeness and crisp acidity. This wine bursts with aromas of white pepper, green apple, and citrus zest, interwoven with distinctive mineral notes. On the palate, expect a refreshing and lively experience with flavors of pear, grapefruit, and a lingering, spicy finish. Pair this crisp Gruner Veltliner with Wiener Schnitzel, seafood, or spicy Asian cuisine. Its bright acidity and peppery notes make it a perfect companion for a variety of flavorful dishes.

Trebbiano Fosso Cancelli is produced from the estate's oldest vineyard, with the aim of crafting a great artisanal wine from historic, native varieties. Planted in the 1960s and 1970s using the Abruzzese pergola system on clay-limestone soil in the Loreto Aprutino-Pianella area, the grapes are harvested by hand in September and vinified on native yeasts using a pied de cuve. Since 2018, it has been vinified and aged in terracotta amphorae and Slavonian oak barrels. Richly textured and evocative of autumn- pumpkin spice, bitter honey, and yellow stone fruit. Simply outstanding.

This wine is comprised of Syrah from multiple Vineyard Locations. Tournon: The oldest vines in the Saint-Joseph, some dating to the early 1900s. The soil is granite mixed with clay. Holdings on Dardouelle, with more clay in its lower reaches, and Les Oliviers, known for its rich wines with milder tannins. Mauves: More acid granite slopes. Holdings on Les Côtes, the most southerly site in Mauves, and Sapelias. St-Jean-de-Muzols: From Pichonnier, with less rich, smaller granite particles, a site that gives more generous wines with riper tannins. Lemps: From Bachasson, with a neutral soil makeup comparable to Bessards on Hermitage. The grapes are vinified at the Domaine using indigenous yeasts in wood tonneaux and stainless steel tanks, then aged for 15-18 months in barriques.

Deep ruby with a bright, clear garnet core. The nose offers ripe red cherry, garrigue, Provençal herbs, and black pepper with a mineral undercurrent. On the palate, the wine is round and generous, with smooth tannins, well-integrated acidity, and a persistent, spiced finish typical of the appellation.

Dark black cherries, a faint layer of raspberries and cream, hints of herbs and purple flowers. On the palate, red and black cherry are framed by rocky minerals and tart blackberry. Fresh, lifted. There's a land of over-ripe, floppy Malbec - and then there's this! Bright, refined, elegant Malbec, ripened just to produce a balance between fruit + land, to showcase where it's from, not a fruit bomb. The Altos team are terroir "junkies" obsessed with the land and varying soils.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

Morgadio comes from the word “morgado”: the group of possessions that were indivisibly handed down to the eldest son, the perpetuation of the family’s tradition. The 2023 Albariño has mineral, elegant aromas with hints of freshly cut pineapple, peaches and stony notes. Saline and dry on the palate with a round, medium body and fresh acidity. A gastronomic, textural and pure expression of Albariño.

Presqu'ile's Santa Barbara County Pinot Noir provides a beautiful look into just how well this grape thrives in the region’s soils. Lifted notes of bing cherries, rose hips, dried orange rind, and sandalwood dominate the wine’s earth-driven palate.

The white varieties for De Nit are from the La Barbera, La Plana and El Viader estate plots with deep calcareous soils with a sand-rich loamy texture giving freshness and elegance. The Monastrell, providing color (without sacrificing freshness) is from the lower terraces of the El Serral hillside. Made in the traditional method. Vinification in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 18 months. Extra Brut. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage.

Charles Heidsieck’s brut réserve is 40 percent Chardonnay, 40 percent Pinot noir, and 20 percent Meunier from 60 crus. Forty percent of the cuvée is reserve wine. The wine was laid down in 2016 and disgorged in 2019. Its color is gold with an active bead, very festive. Slightly reductive at first, with a bit of air it begins to offer a fragrance of ginger, brioche, dried lemon peel, and something like fresh tarragon. The body is active, the scrubbing mousse carrying flavors of almond extract and candied lemon, with, again, that sense of tarragon — almost a licorice herbaceousness. There is citrusy fruit and some lime juice at the finish. This is a cleansing, linear wine suited to the fresh, young, and (sometimes) raw: oysters, salads, fish, poached poultry, light pilafs. Good for goat cheeses and other fresh or bloomy cheeses, too.

The Grand Brut Rosé is a soft hue of salmon pink with a few ruby-cherry reflections. The nose is clearly marked by strawberries. Well-structured with a constant tension between freshness and fruity roundness, the wine is dominated by a red pulpy fruit — perhaps wild strawberry (cream or as a coulis) — giving a soft, coated sensation. It is round with a beautifully fresh finish.

Ruinart Rosé is a harmonious champagne that balances the aromatic freshness of Côte des Blancs and Montagne de Reims chardonnay (35%) with the fruitiness of Montagne de Reims and Vallée de la Marne pinot noir (35% vinified as white and 10% vinified as red).

100% of these grapes come from the Ambonnay Grand Cru; one of the best grand cru sites in Montagne de Reims. A blend of 80% Pinot Noir and 20% Chardonnay then 10% red wine Pinot Noir. From a blend of 3 vintages; 2017, 2016, and 2015. The wine was aged in stainless steel and sees 36 months on lees. Disgorgement date was October 2020. Laetitia Billiot is the fourth generation to estate bottle Champagnes at this domaine in the Grand Cru Village of Ambonnay. Her Great Grandfather Louis Billiot bottled small amounts of wine, but it was his son and Laetitia’s Grandfather Henri that created estate today. Laetitia’s father Serge took over in 1954 quickly establishing himself as a top producer, producing a range of wines from his Grand Cru holdings in Ambonnay. Today, Laetitia continues the tradition, working 5 hectares in Ambonnay. Of the 18 parcels that Billiot works, all but one of them are mid slope, in the most desirable sections of this famous village.

Grande Réserve is the "heart" of the range. This non-vintage cuvée utilizes mostly Chardonnay and Pinot Noir with a small portion of Pinot Meunier. Grande Réserve spends 3-4 years on the lees, which is three times longer than the AOC legal limit and provides added texture and complexity.

100% Chardonnay Grand Cru, Le Mesnil sur Oger The MONOCHROME cuvée fully expresses the chalky, mineral terroir. The finesse of the bubbles brings out the salinity of the wine and the slightly buttery aromas of the Chardonnay.

This salmon-hued rosé from Ployez-Jacquemart blends Pinot Meunier, Chardonnay, and Pinot Noir from the Montagne de Reims' Premier Cru sites. Hand-harvested using only first-pressed juice and aged nose-to-punt in the cellar, the wine receives minimal dosage when disgorged after years of maturation. White cherry, strawberry, and pink grapefruit meet chalky minerality and almond-driven length. Extra Brut dryness makes it a food-friendly sparkler of uncommon elegance.

In Urville, at the heart of the Côte des Bar, Pinot Noir has found the perfect home. Created by Michel Drappier in its “Nature” version, this Blanc de Noirs expresses the essence of this grape variety. A generous yet mineral style. Golden colour with copper hues. Nose of freshly pressed black grapes, of red, white and citrus fruits. Ample palate with flesh of vineyard peach and a bouquet of aromatic herbs. Spicy notes on the finish. A fine tightly knit Champagne of great purity.

Composed around the harvest of 2017, Krug Grande Cuvée 173ème Édition is a blend of 150 wines from 13 different years. The youngest is from the year 2017 and the oldest dates back to 2001. The final composition of this champagne is 44% Pinot Noir, 34% Chardonnay and 22% Meunier. Expressive, fragrant and powerful on the nose with aromas of toast and brioche, stone fruit, verbena, vanilla pastry cream, French toast and baba au rhum. On the palate, this champagne is unctuous, creamy and generous, expressing flavours aligned with the nose. Nuances of juicy fruits, peach in syrup and ripe citrus give way to encaustic, toasted notes and pine nut. A generous and precise mouthfeel with a crisp, mouthwatering lemon finish calls for another sip.

45% Pinot Noir, 35% Chardonnay, 20% Meunier Focused on fresh fruit, this blended rosé has dried, crushed roses on the nose with a chalky edge. The palate is built on acidity, showing neat, fresh pink grapefruit flavor. Super fresh. Drink now.

The perfect blend of three champagne grape varieties, Chardonnay, Pinot Noir and Pinot Meunier, Champagne Thiénot Brut is a wine of great harmony, with roundness and finesse and in its spring-like freshness. Golden in appearance, with a powerful nose with hints of pipped-fruit jam, apples and quince. Rounded and long on the palate, with a succession of apple and pear, fresh-fruit fragrances. Persistent bead of bubbles with a creamy mousse.

The Deutz Brut Classic embodies the house's signature style of elegance and finesse. Hawthorn and white flower aromas are followed by toast, marzipan, and ripe pear. The palate is full-bodied and elegant, balancing the freshness of Chardonnay with the richness of Pinot Noir. This Champagne is a testament to Deutz's long-standing tradition of crafting exceptional sparkling wines.

Méthode ancestrale rosé from organically farmed Grolleau and Gamay, sourced from the Joussets’ sandy–siliceous terroirs in Montlouis-sur-Loire. The 2024 is bright and crunchy: red berry fruit, blood orange, crushed flowers, and a subtle herbal snap, all carried by brisk acidity and a fine, lightly frothy mousse. Dry, energetic, and ultra-refreshing—a joyful, low-intervention pét-nat with the Joussets’ hallmark precision.

Pale straw yellow. Tiny and persistent perlage. An elegant nose of yellow apple, pear, wisteria and wildflowers. The palate is fresh, fruity and silky, with richness balanced by marked tanginess.

100% Glera From the hillside vineyards that embody the best of the heartland of this great wine, comes the Cartizze, the finest expression of Prosecco Superiore: the perfect union of environment, history and human endeavour. Light golden yellow in color. An explosion of ripe fruit, with hints of apricot, white peach, citron and acacia flowers. Soft and enveloping, with a balance of sweetness and freshness and a long, harmonious finish.

From a region that is world-renowned for its produce (Parmigiano-Reggiano, Prosciutto di Parma, and balsamic vinegars), this beautiful Lambrusco has a beautifully luminous crimson red color, like the poppies in Monet's Les Coquelicots, with a gentle, foaming effervescence that recedes to form a ring of microscopically tiny bubbles around the edge. In the glass, Il Selezione is redolent of wild strawberries, red currants, sweet red cherries, orange blossoms, and violets. On the palate, the wine is clean and just off-dry at its ripe red fruit core, with raspberry, watermelon, bitter almond, and strawberry jam, all punctuated by a long, intriguing, delicately white-pepper-seasoned finish.

An ancestral wine with a ZERO chemical impact: ZERO in the countryside and ZERO in the cellar. The result of eighty years of research work (France-Russia-Germany) and thirty-nine vintages in the winery in Faedo to reach purity...the fruit of the vine turned into wine, without exogenous addition. Sparkling white wine with the bottom, straw yellow color. Slightly aromatic, floral aroma: elderflower, mountain flowers, fruity: Golden apple, pear, apricot, peach, fresh notes of topic. The aromas perceived in the nose dance in the mouth. Quenching, ideal aperitif to drink with friends. To be accompanied with starters of cured meats.

The white varieties for De Nit are from the La Barbera, La Plana and El Viader estate plots with deep calcareous soils with a sand-rich loamy texture giving freshness and elegance. The Monastrell, providing color (without sacrificing freshness) is from the lower terraces of the El Serral hillside. Made in the traditional method. Vinification in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 18 months. Extra Brut. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage.

Clean, invigorating notes of silex on the nose showcase the limestone soils of the Rouanne vineyard. The aromas and flavors develop as the wines opens to reveal wild strawberry and fresh thyme – a complex and flavorful sparkling Rosé.

Elegant effervescence, with very fine persistent, bubbles defines this Crémant. With a frank attack, it has a good balance in the mouth, full of roundness and aromas. Peach & hazelnut notes.

A graduate of the school of Oenology and Viticulture in Krems, Austria, plus working at several larger, more commercialized, wineries, Matthias has channeled his talents and knowledge to making wine of his own unique style. A zero dosage traditional method sparking wine, the PUR is creamy, citrusy, and generous with its sourdough like qualities.

100% Zweigelt, spontaneously fermented, 20 months on the lees in used oak, zero dosage with a medium body and zesty finish.

77.6% Pinot Noir, 22.4% Chardonnay This vineyard is on the cool west side of Anderson Valley, where Pinot Noir thrives. We are intimately familiar with this site, which we have been farming since 1999. During those years, we have learned that we can leave the fruit on the vine longer than other sites, and as we allow it to ripen, it develops the juicy acidity so essential to top-quality sparkling wine. Flint and pastry crust aromatics showcase long aging on the yeast and give way to delicate ripe cherry flavors. The bubbles are soft on entry. This wine is bold, yet delicate and long.

This Valdiguié pét-nat is made from an 80-year-old, dry-farmed, organic vineyard in Calistoga. The nose is of white flowers and honeysuckle, peach gummies, and melon candies, with a hint of pine, while the palate is bright watermelon agua fresca, salty and mineral with a clean finish. The bubbles are happy and fun.

Very pale straw with a slight green hue. On the nose, ginger, green apple and crisp highlights of lime. Citrus focussed palate with quenching acidity and varietal elegance. Delicious with scallops, summer salads, Thai food, prosciutto and soft goats cheeses. No oak. Machine harvested whilst cold, and quickly pressed off skins with free run juice kept separate. This then undergoes a cool ferment with selected Blanc yeasts to ensure the wines are true to the vineyard expression. 2020 was the first vintage where this single vineyard Sauvignon Banc was certified organic and also Vegan friendly.

A trocken style riesling made by esteemed German winemaker, Eva Fricke. This wine is incredibly concentrated and powerful, as pensive and serious as the winemaker herself. Baked apple, struck flint, and melon rind come together seamlessly on the palate. Exuberant acidity and the most delicate touch of sugar to balance create a delectable expression of a definitive riesling from the Rheingau.

From the Winemaker: This special wine comes from one of our best sites: the Langenloiser Seeberg, a very stony soil with little clay in 350m above sea level. In our vineyards on the Seeberg we work very carefully during the whole year. We take away the surplus clusters in the summer and aim for a good relation between grapes and leaves. This is important for a good assimilation and maturity. These grapes are always one of the latest we harvest. The Seeberg Veltliner 18 consists 100% of Gruner Veltliner grapes. After some hours maceration and spontaneous fermentation the wine was racked in a big old oak barrel for maturity. It got no fining, no filtration and only a little addition of sulphur.

Weingut Pflüger is a family-owned winery located in Bad Dürkheim, within Germany's renowned Pfalz wine region. The Pflüger family's viticultural heritage dates back to the 18th century, with the winery evolving into a dedicated viticulture enterprise around 1900. Today, under the stewardship of Alexander Pflüger, the estate spans approximately 38 hectares, encompassing esteemed vineyards in Bad Dürkheim, Ungstein, and Wachenheim. ​This is bottle is single vineyard Königsbacher Ölberg, southeastern slope, mix of red sandstone, marl limestone, limestone rubble. Harvested by hand, spontaneously fermented on the skins, aged for about 14 months in French barriques in first or second occupancy. Cranberry and dark cherry. Great juiciness. Almond nutty flavours. Fine acidity and minerality. Extremely elegant.

'Liebedich" is what Peter calls his classic, authentic "Wachauer", a mineral-driven, acid-rich, complex wine that shows of the vintage year after year.

A wild yet lively and very drinkable red wine blend from Austria that's made from Saint Laurent and Zweigelt. Delicate tannins and a vibrant red and black berried fruit character make this an excellent wine for the table. Drinks well with a slight chill.

Organic. 100% Riesling. Spontaneous fermentation in used 500L oak barrels; aging in a mix of those same for six months, then the wine is transferred into inox tank for five months. Unfined, unfiltered, 10mg/L SO2 added. The fruit for this wine comes in late harvest, always with both low alcohol levels and full ripeness. There’s very vibrant acidity here, with distinct minerality and hints of oxidation. It’s also quite reductive at the same time—very classical in presentation. An impressive wine.

Isastegi is a refreshing, dry natural cider from the verdant mountains of the Basque Country, high above the Bay of Biscay along Spain’s rugged and green northern coast. Innovation meets 500 years of tradition, making the authentic San Sebastián cider experience portable. Basque Sagardo is traditionally served cold, poured into a wide-mouth tumbler from an arm’s length a little bit at a time to give the cider its signature creamy, effervescent mousse.

Triton, an allusion to the Adriatic sea breezes sweeping over Brda, is the estate’s white blend. It draws on three indigenous and local varieties—sauvignonasse (another term for Friulano), rebula, and malvazija—sourced from vineyards in Vipolže, Kozana, and Fojana. Vineyards are planted in Opoka, a unique blend of marl, sandstone and limestone soils. The wine is fermented with a native pied de cuve and aged 11 months in French oak barriques (10–15% new), followed by 6 months in bottle. The cool, damp 2023 vintage brings freshness and energy with notes of white peach, dried tarragon, a squeeze of grapefruit pith, and a sea breeze finish. Around 2,600 bottles produced.

Domaine Valentin Zusslin “Ophrys” Rouge comes from the limestone-rich Bollenberg hillside, a site also known for its rare wild orchids. Named for the Ophrys genus, including the Bee and Bumblebee orchids that grow there, the cuvée is intended as a tribute to delicacy and finesse. Ophrys is a deep, gastronomic red-ish Rose! A blend of a Pinot Noir & Pinot Gris! Delicate in colour but textural and rich on the nose and palate.

Alex Foillard, son of Morgon icon Jean Foillard, continues the family tradition of natural Beaujolais with his own touch. His Côte de Brouilly comes from steep, blue volcanic soils that give structure and mineral depth. Farming is organic and winemaking is low-intervention, with whole-cluster fermentation and no fining or filtration. This is a precise, lifted Gamay with real backbone. It reflects both the pedigree of the site and the new generation's energy in Beaujolais.

60% Merlot, 40% Cabernet-Sauvignon Le Saint-Estèphe de Montrose drinks well young and can be aged for three to five years. The wine is clear and bright, the nose slightly oaky, with notes of brioche, toast and cedarwood. From a clean and direct attack, the mid-palate shows great balance between freshness and fruit, together with good acidity.

The aromatic range plays on black fruits (blueberries, blackberries) and spices mixed with more animal notes (musk and fur), especially for the somewhat older vintages. This is a powerful, complex wine with a nice structure that lets it face the years without fear. Food Pairings: Being full-bodied, this Saint Georges goes well with spicy dishes, game (either marinated or not), tarts, meat dishes with mushroom sauces, and ripened cheeses.

The wine is produced from estate-owned vineyards, is situated just south of the village of Gevrey-Chambertin, at an altitude of 257 meters, covering 0.47 hectares. The vineyard benefits from an oceanic climate with semi-continental climate and an eastern exposure. Its soil, deep and clayey with limestone scree from the Combe Lavaux, provides an ideal environment for Pinot Noir vines averaging 60 years old, pruned using the guyot method. Manual harvesting in small crates and meticulous hand sorting precede alcoholic fermentation through 100% destemmed grapes with indigenous yeasts. Ageing takes place in oak barrels for 15 months, with 10% new barrels, followed by light fining and filtration. The annual production is around 2500 bottles. Tasting notes describe a wine with a nose of red fruits, including raspberry and cherry. On the palate, the wine exhibits beautiful amplitude, displaying a certain determination while maintaining elegance.

50% Pinot Noir, 50% Gamay from vines planted in 1926 on clay-limestone soil. 100% de-stemmed, lightly crushed, pneumatic press, indigenous yeast fermentation. Aged for 15-18 months in barrel, unfiltered. Certified organic and biodynamic.

Spicy red fruit with an herbaceous green pepper vibes. Focused on biodynamic farming and low-intervention work in the cellar, Nicolas Réau is a long-standing member of France’s natural wine scene. Aged in both concrete & neutral oak. Food Pairing Lamb dishes, roast poultry, game

The 2022 Domaine Raymond Usseglio Châteauneuf-du-Pape Cuvée Impériale is a proprietary blend hailing from the renowned Southern Rhone region of France. This red wine, produced by Domaine Raymond Usseglio, showcases the complexity and depth that the Châteauneuf-du-Pape appellation is known for. 92% Grenache from vines planted in 1901 and 1902, with a small amount of white grape varieties inter-planted. Matured exclusively in concrete tanks. Bottled unfiltered. Drinkable now, but best from 2025

60% Grenache, 30% Cinsault, 10% Syrah Frédéric Dorthe runs his family's 20ha of vineyards located on the right bank of the Rhône River in the picturesque town of Saint-Marcel d'Ardèche. Due to long-standing contracts to sell most of his fruit, Fred's domaine has flown under the radar for a long time.Bursting with vibrant dark and red fruit, the wine is juicy and fresh, with subtle layers of spice and cocoa powder. Medium body yet remarkably agile on the palate, it delivers a lively finish. Perfect to enjoy with sunny cuisine and grilled meats, making it a versatile companion for outdoor gatherings and relaxed meals.

60% Grenache, 40% Syrah The Chateau de Ciffre 2019 displays a dark garnet color in the glass. On the nose, this wine reveals predominantly crisp red fruit aromas, as well as the peppery notes typical of Syrah. On the palate, this Saint Chinian red wine is ample and smooth in texture, with well-rounded tannins.

Near the villages of Minerve and La Caunette in Languedoc, situated on a high plateau, lies Château Coupe-Roses, an organic estate passionately run by Françoise le Calvez and Pascal Frissant. Their vineyards are at the highest altitudes in Minervois, between 750 and 1,350 feet above sea level, where the cool nights and moderate temperatures allow the grapes to ripen slowly developing great flavor while retaining acidity. Located in Le Causse and Le Petit Causse, they are primarily planted to Grenache, Carignan, Syrah and small amounts of Cinsault. The Bastide Minervois is a blend of 45% Carignan, 45% Grenache and 5% Syrah, fermented in stainless steel and bottled without any exposure to oak. A brilliant cherry color with aromas of cherries, plum and blueberries. The palate is dry and bright with soft acidity, tannins and a smooth, round mouthfeel leading into a complex finish with motes of herbs and leather. Enjoy with grilled pork.

Clos Liebenberg is the 5-hectare monopoly of Domaine Zusslin. Located on the summit of the south-eastern slope of the Vosges hills near Pfingstberg and Himmelreich, it is a haven of peace and biodiversity: beehives, orchard, nesting boxes, hedges, forest... It is probably the most emblematic terroir of the Domaine. The Clos Riesling vines were planted in 1972 and produce elegant, fine, and delicate wines with a chiseled and precise structure. This wine expresses finesse and delicacy with precise aromas of white flowers and citrus zest. The Clos displays great elegance and precision as usual, with great aging potential. Drink now until 2032!

100% Riesling, dry Yellow robe with white gold highlights. An open and complex nose with aromas of ripe white-fleshed fruit, citrus, and mineral notes. A balanced palate with suppleness and a certain minerality that brings freshness to the finish. A lovely length on the palate.

A field blend of Pinot Blanc, Riesling, Pinot Gris, Pinot Noir, Muscat à petits grains, Gewurztraminer, Sylvaner, Pinot Auxerrois, Pinot Beurot, Muscat Blanc, Rose d'Alsace, Traminer, Chasselas Rose. The vines were planted between 1980 and 2010; sourced from multiple Bergheim vineyards with clay-limestone soil, including younger vines from 1er Cru parcels. Lively, fruity nose, mixing notes of lemon, white flowers, pineapple and yellow peach. The palate is full of ripe tree fruit and a mineral finish.

The first impression of the Domaine Michel Briday Rully 2022 comes alive on the nose. Expect a captivating bouquet woven with scents of ripe orchard fruits like pear and apple. Hints of citrus, such as lemon zest, add a touch of vibrancy, while subtle notes of white flowers and minerality lend a touch of complexity. The charm continues on the palate, where the Domaine Michel Briday Rully 2022 unveils its well-balanced personality. The wine boasts a medium-bodied texture, feeling neither overly light nor heavy in the mouth. The initial burst of ripe fruit flavours from the nose translates beautifully, offering a refreshing and juicy core. A subtle creaminess, likely influenced by minimal oak ageing, adds a touch of richness without overwhelming the fruit. Balanced acidity runs like a thread throughout the palate, providing a vivacious lift and ensuring a clean, lingering finish.

Issuing from clay parcels rich with fossils, Michel’s 2023 Chablis 1er Cru Butteaux exhibits aromas of peach, tangerine zest and dried white flowers. More youthfully introverted than Forêts, it is medium to full-bodied, built around a spine of racy acidity and with ample structuring extract, concluding with a saline finish.

This Chardonnay comes from vineyards with clay-limestone soils, imparting characteristic minerality to the wine. The nose is dominated by citrus fruits, white flowers, and subtle buttery notes. On the palate, it is nutty and oxidative with a lingering finish.

Organic & biodynamic! La Varenne de Combre is a dry and crystalline Chenin Blanc, with great precision and a long mineral finish. The parcel is situated on black schist on the slopes of the Arcison (a tributary of the Layon river). JF Vaillant explained to me that the parcel had some concentration in 2018 due to heat. Still dry, the density and purity of the wine makes it a very special vintage! Beautiful now or very suitable for long-term cellaring. Fermentation was in 500L jars and 200L stoneware eggs and aging was all in amphorae for one year. As with all of their dry wines, the Varenne du Combre is bottled unfined, unfiltered, and without the addition of sulfites.

Biodynamic & Organic 100% Sauvignon Blanc Domaine Mabillot Reuilly Blanc comes alive with aromas of ginger and molasses cookies, ripe honeydew, and wet stone. It drinks fresh like a roll in an orchard meadow: white flowers, grass, and perfectly ripe fruit.

A pure expression of Chenin Blanc from older vines in Bonnezeaux, offering aromas of orchard fruit, quince, and white flowers with a hint of honeycomb. The palate has weight and structure, balanced by taut acidity and a long mineral finish. The grapes are hand harvested at optimal ripeness and sorted in the vineyard. Unfined, unfiltered, and with a touch of sulphur.

Calvez Bobinet Poil de Lièvre Chenin 2024 is a biodynamic white wine grown in the Saumur region of France’s Loire Valley. The grapes are harvested approximately two weeks earlier than those used for the estate’s richer cuvée, preserving bright acidity and freshness. The vineyards sit on tuffeau limestone soils characteristic of Saumur, imparting distinctive minerality. Bottled unfiltered without added sulfites, this wine showcases the couple’s minimal-intervention approach.

Fresh nose of citrus and green grass, together with hints of blossoms and minerals. Medium-bodied with a silky, almost creamy mouth-feel to counter the vibrant acidity. Long finish with lemon sorbet and minerals. Delicious. From bio dynamically grown grapes with Demeter certification. Wet stones, coupled with subtle citrus fruit, on the nose and palate. Long, mineral finish. Organic/Biodynamic

Classic Sancerre from Bué with bright grapefruit, grassy, and gooseberry notes. Stony and flinty. Owner and producer Madame Chaumeau oversees Chaumeau Balland et Fils from the center of Bué in the heart of Sancerre. A multigenerational Domaine, Chaumeau inherited the property from her family, which extends along the rolling hills of the Bué with vineyards scattered amongst different faces of these hills. The Domaine can attribute a large portion of its success to the Kimmeridian ridge, a geological feature of limestone and clay soils that contribute to the body and mineral-driven flavor profile of their wines and allow the Domaine to produce a clean, intense, and flavorful product. Thanks to its stringent standards of quality, Chaumeau Balland et Fils is now recognized as one of the best producers in the region.

80% Tempranillo and 20% Garnacha Bright and vivid cherry red, medium-high intensity, garnet rim. Aromas of redcurrant, plum, and cherry, complemented by balsamic and spicy notes of black pepper, licorice, vanilla, clove, and nutmeg. Fresh and balanced on the palate, with sweet, elegant tannins and a long, lively finish, reflecting the wine's distinctive balsamic and spicy character. Pair with roast lamb, red meats, barbecues, large game, spicy fish casseroles, smoked and aged cheeses.

Morgadio comes from the word “morgado”: the group of possessions that were indivisibly handed down to the eldest son, the perpetuation of the family’s tradition. The 2023 Albariño has mineral, elegant aromas with hints of freshly cut pineapple, peaches and stony notes. Saline and dry on the palate with a round, medium body and fresh acidity. A gastronomic, textural and pure expression of Albariño.

20% Fernão Pires, 80% Siria Winemaker Andre is a fifth-generation winemaker, and Quinta do Montalto, a 15-hectare vineyard made up mostly of clay and chalk soils, has been certified organic since 1997. He combines modern and ancient techniques, such as Portuguese Amphorae, to create unique and expressive wines. This is a beautifully textured and expressive orange wine with a pale gold colour. The palate is fresh and nutty with a hint of spice and flavours of tangerine, marmalade and pure citrus fruits. Structurally, it is juicy and linear, with a nice saline finish.

40% Touriga Nacional, 40% Tinta Roriz, 20% Alicante BouschetFrom the Beira region in northern Portugual. Cluricaun is a project led by Andre Gomes Pereira of Quinta do Montalto in collaboration with Carlos Sousa of CPS Wine. The project is named after the “Cluricaun”, a mischievous fairy in Irish folklore known for his great love of drinking and a tendency to haunt breweries, pubs and wine cellars. Medium body, ruby color in the glass. Layered with red and black fruits---strawberry, dark plums, blackberry and violets. On the finish a savory spice and hints of earth add complexity.

A single vineyard blend of Arinto, Fernao Pires, Alvarinho, and Vital, on the western end of Alenquer near the coast. Bright, mineral-inflected, and built for freshness, the Lisboa Branco from Hugo Mendes offers a vivid glimpse of Portugal’s Atlantic-influenced coastal terroir. Grapes are harvested early to preserve acidity, fermented and aged gently, producing a white wine that balances crispness and minerality with expressive fruit and texture.

Gouveio, Roupeiro, Viosinho & Verdelho Made exclusively from organically farmed grapes grown at Herdade do Esporão. To achieve greater freshness, the first varieties harvested are carefully selected. Fermentation and ageing in concrete vats (with their porosity and neutral impact on aromas) enhance the wine’s freshness and fruit purity, resulting in a direct, vibrant, and refreshing profile. Direct and elegant on the nose, with predominant tropical notes and hints of fruit. Fresh and vibrant on the palate, with a long finish.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

In 1986, Elio decided to plant a small section of his vineyard to Chardonnay with a design to "educate" the grapes to showcase the terroir of Monforte d'Alba. In 1990 they released their first vintage, and we would say the the Chardonnay has indeed learned to express the terroir. Grasso's "Educato" Chardonnay is fermented and aged in French oak barriques. The wine still maintains an elegant and sharp acidity to buttress ripe tree fruits and a creamy mouthfeel. Enjoy this Chardonnay with fuller flavored fish but also with roast chicken or grilled pork.

'Runcu Brüjau' is Ligurian dialect for ‘Scarpata Bruciata,’ literally ‘burned escarpment’, and the name of the vineyard that was traditionally an area that always had wildfires in the past. Claudio's blend, comprised of 40% Rossese, 30% Ormeasco, and 30% Granaccia, is meant to compliment Rossese’s aromatics with the texture and grip brought by the latter two varieties. The combination yields a complex wine with notes of ripe wild strawberry, crushed violets, olives, sea spray, and Mediterranean herbs. Mineral-driven as always, it's juicy and peppy on the palate, carried along by zippy acidity and superfine tannins, finishing with whiffs of black pepper and sun-baked earth.

Nebbiolo from a small parcel his family planted around fifty years ago in one of Barbaresco’s most famous crus, Roncagliette. The site is blessed with a southern exposure and the firm clay-limestone soils lend power and finesse. This is macerated on the skins for two months before being pressed off to old botti for two years of ageing. A warmer year has produced a compact, powerful yet elegant wine that no doubt has a long life ahead

Merlot, Cabernet Sauvignon, Syrah & Sangiovese blend Deep ruby red in color, with aromas of black fruits, namely blackberries, plums and ripe black cherries over more subtle notes of cocoa, licorice and sweet spice. On the palate, the wine is smooth, with silky tannins and bracing acidity, showing structural balance long into the finish.

Organic, 100% Sagrantino Sagrantino is a rare, central-Italian red found mostly in Umbria. It’s recently been noted to contain some of the highest polyphenol (antioxidants) levels of of any red wine. Earthy, and full bodied.

Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine. The maker purposely declassifies some of its best estate fruit from three famous Barolo Crus for the No Name label in a protest against Italian bureaucracy. The name Borgogno one of the oldest facilities in Piedmont. It all began in 1761 when Bartolomeo Borgogno established the cellar. Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°C for about 15 days. This is followed by a soft pressing and ageing into large Slavonian oak barrels for 3 years. Then 6 months of aging in bottle.

90% Sangiovese grosso from Lamole, 10% Canaiolo old vineyards cultivated at 550m. The harvest starts in mid-October and is entirely manual. Aged partly in cement and partly in tonneaux of 500L of French oak. Ruby red with light purple reflections. Intense nose, with fragrant notes of violets, raspberries, blueberries and plump summer cherries; on the palate it has an excellent drinkability with mild and supple tannins followed by a long, spicy finish. A wine for a slow cooked beef or duck ragú or a rare Fiorentina steak.

The estate begins in 1965 with the return to plantings that had been invaded by surrounding woods and left untended. The winemakers brought in a biodynamic influence to leave the wild and natural driven aspect of the plantings intact, but amp up what a site like this could provide wine wise. The plottings are situated in San Gimignano the outside of the Chianti Classico region. The Sangiovese offers a robust palate, showing flashy notes of tomato, oregano stem, and exuberant cherry. A lasting finish begs to be enjoyed alongside a hearty meal.

100% Nebbiolo Mauro Veglio Barolo Arborina is distinguished by fruit and freshness, an almost ethereal finesse, extreme elegance and moderate concentration. All supported by a fine, intense and harmonious bouquet.

Lagrein Elena Walch gleams invitingly with its intensive and dense garnet red colour. The complex bouquet captivates with discreet spicy aromas, with cocoa together with wild berries and sweet cherries in the background. Distinctive tannin structure, smooth fullness, playful yet rustic elegance and youthful freshness as well as a long, juicy finish classify the palate.

In the glass, the wine has an inky, royal purple color, with flashes of crimson just at the edge. Aromas of sun-warmed wild blueberries, black raspberries, Damson plums, and black Mission figs move in and out of the foreground, then add an amalgam of black peppercorns, freshly grated nutmeg, and wild oyster mushrooms, as the nose evolves in the glass. On the palate, the wine is juicy, bright, and bursting with luscious black fruit flavors that echo the nose, including ripe amarena cherries, black mission figs, and pomegranate, all seasoned with a hint of sea salt minerality, and beautifully balanced with a thread of black raspberry acidity.

This is hand-harvested Nebbiolo from twenty-year-old vines, which is fermented and aged exclusively in stainless steel tanks, in order to showcase a pure expression of the fruit. Gavarini, especially, is a vineyard that produces Nebbiolo with absolutely gorgeous aromatics. In the glass, the wine is a limpid crimson, seemingly illuminated from within, with rose-red flashes towards the edge. Amarena cherries, dried rose petals, wild strawberry preserves, and white tobacco emerge on the nose, as the wine spends time in the glass, alternating with cocoa powder, damson plums, porcini mushrooms, and red licorice. On the palate, the wine is polished and precise, with persistent dark red fruit flavors that echo the nose, adding suggestions of rhubarb, red currants, clove, and dried orange peel. Then superfine tannins and a light astringency cleanse the palate with a long, firm, yet surprisingly silky finish. Drink now—2030

The Grand Brut Rosé is a soft hue of salmon pink with a few ruby-cherry reflections. The nose is clearly marked by strawberries. Well-structured with a constant tension between freshness and fruity roundness, the wine is dominated by a red pulpy fruit — perhaps wild strawberry (cream or as a coulis) — giving a soft, coated sensation. It is round with a beautifully fresh finish.

A graduate of the school of Oenology and Viticulture in Krems, Austria, plus working at several larger, more commercialized, wineries, Matthias has channeled his talents and knowledge to making wine of his own unique style. A zero dosage traditional method sparking wine, the PUR is creamy, citrusy, and generous with its sourdough like qualities.

This blend brings together a balance of freshness and roundness, with each selected terroir chosen for the uniqueness of its chardonnays contributing to the complexity of the blend. Ruinart Blanc de Blancs includes some 25–30 different chardonnay crus, predominantly from the Côte des Blancs, the Montagne de Reims, the Sézannais and La Vallée de la Vesle. They reflect the rich diversity of the Champagne terroir.

The Vicenziana is a very serious Barbaresco. No mistaking it for anything else, this is the real thing. Tar, roses, black truffle and menthol on the big nose. Powerful attack and and expansive mid palate with ripe red and black fruit, firm but generous tannins and striking mineral purity. Another great value and a steal at this price. Silvio likes to open older bottles at the end of a tasting and it's pretty obvious that these age remarkably well.

When I asked winemaker Lorenzo Mocchiutti why he only bottles this wine in magnum, he said it is because it is so delicious a regular-size bottle is just not enough. This lovely Bianco is made from a very rare clone of what used to be called the Tocai Friulano grape variety. This clone is very low-yielding and the grapes have a lovely golden hue; on the palate, it is deep and rich but with a nice crisp finish. I love this wine!

The 2024 Tete de Cuveé is a gorgeous wine - a true Rosé of gastronomy that drinks beautifully now, and for 5-10 years of aging or more, showing aromas of fruit confit, flowers and spice. The palate is silky and dense with a red wine feel, with red currant, tart cherry and saline minerals that linger in the extraordinary, sapid, complex and very long finish. Serve with grilled tuna, pork or lamb, a ceviche of mackerel or bluefish, North African tagines, full-flavored fish and white meat dishes - the posibilities are endless, or just sip by itself on a summer evening. (blend of Grenache, Clairette and Cinsault.)

70% Zinfandel and 30% Palomino from the Lopez Vineyard, planted in 1912. The vines are planted on sandy granite soils and are dry farmed and never sprayed or treated in any way.

Hervé Villemade has been working his family’s vines in Cellettes since taking over from his father in 1995. Today, the estate represents about 22 hectares of organically farmed fruit within the Cheverny and Cour-Cheverny AOCs, along with a négociant license to supplement production with local grapes. A bright rosy hue in color with vivid fruit. Simple, fresh, and delicious

69% Chenin Blanc, 31% Chardonnay (40% of Chenin skin fermented for 7 days) ‘The Story of Harry’ goes something like this: Harry is a real guy on the vineyard crew, as much a part of the terroir as the soil itself. Without vineyard workers, there is no great wine. At the same time, the jobs winemakers provide keep these communities alive. Clean and bright, this wine shows Malmesbury granite in full effect. The nose brings stone fruit, hay, lemon and a hint of reduction. The palate is sharp with peaches and clear acidity, finishing with a rustic grip that relaxes as it opens in the glass.

The name of this wine pays tribute to Lukas’ first vintage in 2016. Lukas had to undergo two big knee surgeries in his first harvest, which is symbolized by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family, it all came together in the end. This wine is a celebration of the hard times that you have to overcome and reminder to never give up. In the same way one wishes a performer to “break a leg”, the name celebrates all the hard work to achieve said goals. All grapes were destemmed and fermented naturally with one long pump over everyday for 3 weeks. The fermented grapes were lightly pressed and the wine went through MLF in 3rd fill French barriques. After 11 months, the wines were racked and received their a sulfur addition. The wine was bottled with a coarse filtration and light sulfur addition. No fining.

This red blend, ‘Tesame,’ means “together” in Afrikaans, and symbolizes the beautiful, breathing organism that is a farm estate, all the plants and crops and animals living together in a Botrivier paradise. The 2021 vintage of this Grenache – Syrah – Cinsault blend is the second to make it stateside, and it perfectly encompasses everything that there is to love about Marelise’s winemaking style: it plays on power, delicacy, and poise like light evening rain after a canicular day. And, in the words of Christian Eedes, “Being Grenache driven, there’s a sense that future vintages will only grow in gravitas as the vines attain some age.” The 2021 vintage sees a higher portion of Syrah than the previous one.

Dark black cherries, a faint layer of raspberries and cream, hints of herbs and purple flowers. On the palate, red and black cherry are framed by rocky minerals and tart blackberry. Fresh, lifted. There's a land of over-ripe, floppy Malbec - and then there's this! Bright, refined, elegant Malbec, ripened just to produce a balance between fruit + land, to showcase where it's from, not a fruit bomb. The Altos team are terroir "junkies" obsessed with the land and varying soils.

The story of Folly of Man is etched in forty-eight acres of extraordinary land in Oregon's Eola-Amity Hills, where married winemakers Tracy and Aaron Kendall have planted not just vines, but the seeds of their family's legacy. Here, amid rows of Pinot Noir and Chardonnay that dance with the seasons, they blend their technical expertise with a profound reverence for the earth that sustains them. Black and blue fruits, dried plum and exotic spices dominate the nose in this deeply expressive wine. The windblown high elevation vineyard is showcased beautifully by hints of savory earth and black tea giving way to boysenberry and blackberry compote. Wound tight, this wine exudes impressive structure and bright acid with a long lifted finish.

The 2024 Texas High Plains Mourvèdre is made with 100% certified-organic grapes from Desert Willow Vineyard. Aged in 30% new French oak, it offers aromas of dark cherry, vanilla spice, and sage. Smooth tannins and rich flavors of baked strawberry and warm baking spices create an elegant expression of Texas terroir.

"Lyra” is one of the oldest and brightest constellations found in the California summer sky, arriving as the vines awaken back to life and departing at harvest. It presides with a watchful eye over the evolution of our Pinot Noir vineyards as they progress through their annual cycle from bud to flower to grape. The 2022 Lyra epitomizes the essence of Sonoma Coast Pinot Noir with its intricate layers and uplifting vibrancy. Displaying a captivating ruby hue, it entices the senses with an aromatic bouquet of delicate violets and luscious red berries. On the palate, this wine unfolds with high-toned red fruits, revealing nuances of red raspberry, subtle hints of cardamom, and zestful citrus peel. Marked by seamlessly integrated tannins, the 2023 Lyra embodies the refined elegance characteristic of our most cherished wines.

The 2022 Matthiasson 'Matthiasson Vineyard' Schioppettino is a unique, light-bodied red wine from Napa Valley, California, made from the obscure Italian grape Schioppettino. The wine has a low 11-12.5% ABV, a fresh, aromatic profile of red berries, violets, white and black pepper, and earthy notes, with bright acidity and a stony minerality. It is produced from only two rows of vines at the Matthiasson home vineyard, which is CCOF certified organic, and is aged in neutral barrels.

Presqu'ile's Santa Barbara County Pinot Noir provides a beautiful look into just how well this grape thrives in the region’s soils. Lifted notes of bing cherries, rose hips, dried orange rind, and sandalwood dominate the wine’s earth-driven palate.

This Estate-Grown Single Vineyard Pinot Noir is the signature expression of our Résonance Vineyard. Sourced from 20 acres of organically dry-farmed Pinot noir on south-facing slopes in the Yamhill-Carlton AVA, these vines benefit from some of the choicest vineyard land in Oregon wine country. Uniquely ungrafted (retaining their original rootstock) clonal selections of Pommard, Dijon 777, and Wädenswil directly translate the terroir of the ancient basaltic sedimentary soil. Our Résonance Vineyard Pinot Noir reveals the immense character, the “somewhereness”, of this historic property. Notes of blackberry, violet, and sous bois emanate from the glass. The aromas continue generously on the palate with deep pure fruit and savory accentuations. The finish is long and aromatic, framed by polished tannins and spriteful acidity.

Bold and masculine without being overtly commandeering, this example of Napa Cabernet calls back to the stylizations of decades past Napa; rich, complex, and intriguing, the wine shows an earthy depth to it alongside the rich profile of currant and plums, complimented by charred ancho chiles and cacao nibs. Intense structure offers this wine to be enjoyed alongside salamis and cured meats, but is still well possible to simply be enjoyed by itself.

Grown in the coveted vineyards just south of Napa Valley's iconic Stags Leap District, this Cabernet Sauvignon embodies the essence of luxury and elegance. From the very first sip, it seduces the senses with rich layers of blackberries, ripe plums, and dark cherries, unfolding into decadent notes of cocoa, espresso, and a subtle hint of vanilla oak. The wine’s impeccable balance comes from the unique combination of our estate’s prime location and the gentle, artisan approach to winemaking. A full-bodied, velvety texture glides effortlessly across the palate, showcasing soft, refined tannins and a complexity that reveals something new with every taste.

Born in the sun-soaked hills of Paso Robles and Certified Organic from vine to bottle, Little Disco is bold, rhythmic, and unapologetically fresh. The palate delivers classic California Cabernet Sauvignon while the branding brings fresh energy to the category. Little Disco will make friends with every generation around the table. Expect tunes of dark cherry, dusty cocoa, and black pepper and a bass-line of structure that stays on the palate. It’s a wine made for vinyl nights, rooftop hangs, and dinner parties where the playlist matters as much as the menu. Crafted with conscience and serious groove. No chemicals, no shortcuts, just pure Paso vibes in a bottle.

Certified Sustainable 100% Pinot Noir Sourced from carefully selected vineyards across Willamette Valley Fermented in small open-top vessels Aged in French oak, 10% new Blackberry, mirabelle plum and baking spices, blackberry. cassis and kirsch. hibiscus rose. cacao nib and a polished. Saitan and juicy. North Valley Vineyards is a geographical reference to the area from where veteran winemaker James Cahill sources, farms and produces artisan Pinot Noirs, Chardonnays, and dry Rose. While the Willamette Valley appellation describes a large area almost 160 miles long, and nearly 45 miles at its widest it is in the much smaller, northern corner of this region where its overall best vineyards are found. So, whether it is the Dundee Hills, Ribbon Ridge, the Eola-Amity Hills, Yamhill-Carlton District, Chehalem Mountain area, or McMinnville, the North Valley team is spending time with their growers in their vineyards each week, from flowering all the way through harvest.

The 2024 Dundee Hills Pinot Noir positively shines with its lovely ruby color and bright aromas of strawberry, fresh florals and thyme. On the palate, vibrant red fruit takes center stage, notably pomegranate and plum. The long finish brings forward our estate’s classic spice and wild herb flavors, making this a balanced and expressive wine that one can enjoy now or allow to age as you like.

Idlewild’s focus is two-fold: First, Piedmontese varieties as single varietal and vineyard wines of typicity, energy, and balance; and second, Piedmontese varietal blends that balance joy and depth while complimenting the table. Lemon balm, chamomile, sage, orange peel, straw, and white tea are highlights of the aromas. The mouth feel is saline and viscous followed by driving acidity and firm phenolic power.

Volcanic soils and cool climate Chardonnay, long cold fermented in stainless steel and concrete, malolactic conversion to retain the inherent freshness and vibrancy. The wine ages on its heavy lees until bottling to capture natural texture and depth. The result is a vibrant, floral wine full of stone fruit characters and bright minerality; a pure and lively expression of Sonoma.

The 2022 Salus Chardonnay marries a complexity and refinement uncommon for the region with a dash of richness. Energetic honeysuckle and lemon zest aromatics open the experience. The first sip bursts with brightness and flavors of quince, grilled peach, lemon verbena, and subtle brioche before tastefully transitioning to a long finish of steadfast texture and composed acidity.

Belle Côte', French for “Beautiful Slope”, was named by Sir Peter after the famous ski run in Courchevel, France. The oldest of the four Knights Valley Estate Chardonnay vineyards, ‘Belle Côte’ consistently exemplifies the potential of crafting exceptionally high-quality Chardonnay from mountain vineyards. With highly expressive aromatics of orange blossom, jasmine, candied orange peel, and rose petal, the 2023 'Belle Côte' showcases its unique terroir and thirty-three-year-old vines with a rich, creamy entry, dense, broad, juicy mid-palate and a lengthy, refined finish. There is a seamless quality to this wine that matches power, gras, and intensity with structure and weightlessness. The 2023 'Belle Côte' can be enjoyed in its youth or after many years of cellaring.

The Willamette Valley Chardonnay from Résonance is sourced from both estate vineyards (Résonance, Découverte and the Home Ranch Vineyards) and top vineyards in the Willamette Valley. The wine showcases the absolute best of the Willamette Valley and elegantly blends Maison Louis Jadot’s winemaking with the Willamette Valley’s signature terroir. A wine with a clear golden color, a subtle nose of jasmine, orange blossom, white peach and fresh brioche, and a palate full of tension, delicate and invigorating.

Lively notes of white pineapple, lemon curd, and apricot preserves, with hints of jasmine and orange blossom followed by a touch of salinity. A complex palate with flavors of white peach, lemon meringue, toasted vanilla bean, wet stone, and crushed granite that join with a vibrant, balanced acidity making this Chardonnay extremely versatile for pairing with a variety of dishes. This medium-bodied Chardonnay is creamy, round, bright and balanced.

56% Grenache Blanc, 35% Viognier, 9% RoussanneEpoch Estate is doing phenomenal work in bring biodynamic and conscious farming to the rising region. The blend is comprised of white Rhone Valley varieties which the landscape and climate highly reflect the French region here. A delightfully waxy expression with vibrant notes of lemon bars, white peach, and thyme.

The 2023 DeLille Chaleur Blanc from the Columbia Valley is a masterful blend of 69% Sauvignon Blanc and 31% Sémillon, aged in a mix of 42% new French oak and stainless steel. The nose is intricate and evolving, revealing layers of lemon zest, honeysuckle, and toasted almond, with hints of passionfruit and dried herbs adding depth. On the palate, the wine is expansive and deeply textured, brimming with ripe mango and guava, all wrapped in a silky yet structured frame. Bright acidity keeps the richness in check, while delicate notes of beeswax and crushed stone emerge as the wine glides toward its lengthy, polished finish. A strikingly complex and beautifully composed white Bordeaux-style blend that will only gain further nuance with time.

100% Trousseau Gris from Fanucchi-Wood Road Vineyard in the Russian River Valley of Sonoma County. The Fanucchi-Wood Road Vineyard is dry-farmed and practicing organic, with the Trousseau Gris block dating to 1981. The fruit was foot crushed and left to macerate on skins for three days before being pressed to neutral puncheons and stainless steel for fermentation. This gentle 3-day skin maceration adds subtle texture, lifted aromatics, and a rose gold hue. The wine was matured in neutral puncheons and barrique for six months before bottling. Organic.

Athur Chardonnay comes from 100% of the estate's vines, located in the Dundee Hills in the Willamette Valley. It is named after Véronique Boss-Drouhin' son. The yields are contained and the vine has an early ripening capacity. Domaine Drouhin Oregon is certified Low Input Viticulture Environment for sustainable viticulture. Expressive and vibrant, the Chardonnay Arthur opens with a flourish of tart green apple and a focused bouquet of orange blossom and nicely ripe melon. There is lemon zest, honeysuckle, and fresh almonds on the palate, with a note of pear essence on the finish. It offers a nice balanced acidity and a medium-long finish.

Roserock Chardonnay brings together the estate’s three Chardonnay blocks, which are handpicked and sorted. The Chardonnay is pressed immediately and sent in equal parts to tank and barrel. Once malolactic fermentation is complete, Véronique assembles the two portions into her final cuvée. A gorgeous Chardonnay from Domaine Drouhin Oregon's Roserock site, purchased in 2013. Already well established in the Dundee Hills, the Drouhins noticed the powerful, dark-fruited Pinots and exceptional Chardonnays coming out of the Eola-Amity Hills, a now-star-studded Willamette Valley subregion near Salem that is directly affected by cool winds from the Pacific Ocean. With its volcanic soils, cooler temperatures and high elevations, this area is catnip for winemakers. Roserock Chardonnay has made the Wine Spectator Top 100 list twice, ridiculously balanced and shockingly complex.

A thrilling vermouth, rich in sensations: among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style. A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.

Most ratafia was (and still is) made with white juice, muted with marc de Bourgogne. For starters, Didier wanted his ratafia to be red, and muted with the softer, smoother fine de Bourgogne. The goal was to change the perception of ratafia from rustic to elegant, harsh to gentle. Working with some top growers in the Côte de Nuits, Didier takes freshly harvested Pinot Noir and Gamay grapes and puts them in tank, exactly as if he were going to make a red wine. As soon as Didier tastes fermentation on the horizon, he presses off the juice from the skins and then cuts it with one-year-old fine (of his own production, of course), following the traditional ratio of two-thirds grape must, one-third spirit. The spirit kills off the yeast and the ratafia is born. The result is aromas of earth, red Burgundy, and fresh fruit, with only the slightest hint of the fine, which stays in the background and lets the fruit do the talking.

Chinato are commonly made with nebbiolo, but ‘La Ribòta’ is 100% ruché and only 1,000 bottles are produced annually. It is labeled as “Vino Aromatizzo Alla China” since it is not from Barolo and doesn’t follow the same dictates. This enticing fortified wine elixir, first developed by a pharmacist in the 1800’s, is a blend of the winery’s DOCG-level wine with botanicals including china (or quinuina), wormwood, cardamom seed, cinnamon, and orange peel, plus some more secret family recipe ingredients. It is wonderfully

Caberrubia is a blend of single vintage Fino sherries from the best fruit of the estate's single vineyard, El Corregidor. This vineyard was planted to 40 year old Palomino Fino vines called “barajuela,” where the chalky white marl is layered like a deck of cards. Light bodied, dry cashew, hazelnut, salty and vibrant.

Mommenpop Ruby Grapefruit is light, barely-bitter, and prickling with notes of fresh grapefruit rind and cherry blossom. You drink it feeling like the day is just endless. Refreshing on its own and doubly refreshing in a spritz, we love Ruby Grapefruit poolside, at the beach, or on a picnic blanket in the park. An approachable, easy-drinking aperitif.

Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink.

The Aperitivo Cappelletti, endearingly known to locals as just “Specialino”, may be the oldest style of the classic red bitter still in production. Unlike its larger commercial rivals, Cappelletti is less sweet and has a wonderful drying finish. Additionally, it still uses natural carmine color for a crimson red and retains a vinous texture from its wine base. It offers a vibrant and flavorful profile, complemented by bitter undertones on a traditional wine base. This yields a Negroni or Spritz that is dry and refreshing in the finish.

A regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. Whilst popular in Charente, it is less well-known in other regions of France and somewhat uncommon abroad. It is a fortified wine, made from a blend of partially-fermented wine and Cognac eau-de-vie. According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de vie. The mixture was duly returned to the cellars for fermentation. A few years later, the barrel was retrieved and was found to contain the drink that is now associated with the region of Charente. The blend is aged for at least 18 months, including a minimum of 8 months in oak barrels. Aromas of florals and apricot mixed with baking spice. Light, but full mouth-feel, this has a slight sweetness but is refreshing. 17% ABV

The EINS-ZWEI-ZERO Sparkling Riesling is a very appealing, alcohol-free sparkling wine, which is very fresh and juicy right from the start. In terms of taste, the EINS-ZWEI-ZERO Sparkling offers a fine interplay of crisp apples and fine bubbles with well-integrated acidity and a long-lasting freshness. It pairs perfectly with mussels and light pasta; truffled or with seafood. It is ideal as an aperitif and shines all year round as an alcohol-free companion for every festive occasion.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 people. 
Three cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 20-30 people. 
Five cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 15-25 people
. Three sliced charcuterie (1/2lb each) with house marinated olives & cornichons

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 4-6 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 8-10 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 15-20 People

Build your own cheese & charcuterie board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Spanish Ibérico Salami, Lemon Almond & Hazelnuts, Cornichons, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

Build your own cheese board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Lemon Almond & Hazelnuts, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

Made with Hook's 5yr Cheddar and Prairie Breeze Cheddar, diced pimentos, green onion, and fresh dill. Enjoy with crackers or make the best grilled cheese sandwich EVER!

Fresh Mozzarella made with grass fed Jersey Cow's milk from Lira Rossa in Moulton Texas.

The Liuzzi family has been making cheese for over five generations, starting in 1826 in the Puglia region of Italy. Brothers Lino and Nicola Liuzzi established Liuzzi Cheese in North Haven, CT where their business has grown over the last three decades. Their burrata is fresh and light and filled with Stracciatella cream. Enjoy on its own, or with a sprinkle of Pope's salt and olive oil!

Owners Sandy & Julie Cameron milk their heard of sheep and goats year round to produce their specialty cheeses. By the afternoon, the morning milk has been turned into cheese, cubed and bathed in premium olive oil alongside fresh herbs, garlic, and spices. This cheese is ultra fresh and super addicting!

Pure Luck Dairy in Dripping Springs was founded in 1995 by Sara Bolton. Her daughter Amelia now runs all of the cheese-plant operations and manages their herd of 100 Nubian and Alpine goats. Silver Lining is a fresh chèvre that is pressed in vegetable ash giving it a beautiful blue-grey color and earthy flavor. Silver Lining is ultra fresh and super creamy with floral and citrusy notes.

C'Mon Berto!, is the newest creation from Lira Rossa Creamery in Moulton, TX. Cheesemaker Andrea Cudin lovingly named this cheese after his Uncle Berto and uses fresh grass-fed Jersey cow's milk to make this camembert style. The rind is beautifully bloomy and thin with a rich buttery paste that exudes notes of grass and fresh cream.

Harbison is a soft-ripened cheese inspired by French Vacherin. Vacherin is traditionally made with winter milk and the wheels are wrapped in strips of spruce bark. Jasper Hill Farm in Vermont makes Harbison year round and the spruce bark is harvested from the farm's woodlands. Made with pasteurized cow's milk, Harbison is woodsy and sweet with notes of lemon, mustard, and asparagus. Just cut the top off and dig in!

Sweet Grass Dairy in Georgia was one of the first American dairies to adopt rotational grazing. This means the herd is shuffled around to fresh parcels of pasture after each milking to ensure fresh green grass for grazing. The difference in milk quality, richness, and aroma is astounding. Green Hill is their Camembert style, aged for 3-5 weeks this soft-ripened cheese develops a thin white rind and a golden yellow sliky interior. You can truly taste the fresh grass!

The Screamer from Ueli Moser is a classic triple crème cow’s milk cheese with at least 75% fat, one of the very few of this style made in Switzerland. It stands out for its less fluffy and more compact texture, as well as its cheesy flavor instead of overpowering salt and cream that is so commonly found in this style of cheese. Think butter, but better.

Willoughby is the creation of Ploughgate Creamery's Marisa Mauro. Sadly the creamery had so stop production after a fire in 2011, but with Marisa's blessing Jasper Hill Creamery continues to make this pudgy little washed rind! Willoughby is buttery and succulent with aromas of roasted beef and onions and notes of ripe-peach and herbs.

The first cheese from Hudson Valley creamery Four Fat Fowl, St. Stephen is a beautiful hand-crafted triple cream that bursts with buttery and milky overtones. Made with jersey cow's milk and fresh jersey cream, this cheese has a smooth, silky interior and soft bloomy rind. Pair with a glass of bubbles!

Cheesemaker Oscar Fernando Marcos Gonzalez mixes traditional techniques with innovation. After the success of his soft-ripened goat's milk cheese Leonora, he created Leonora A Fuego. Before aging, he adds a layer of smoky Spanish Pimentón de la Vera to the outside of the cheese. The pimentón gives the cheese a slightly smoky flavor and subtle spiciness. The paste is dense yet creamy, with a beautiful creamline and balanced acidity.

Soft "torta" style cheese from Portugal, made with raw sheep's milk. Spoonable, pudding like texture, slight sour tang, floral finish.

Lou Bergier is a toma style cheese made with raw Bruno Alpino cow's milk and thistle rennet, a rare combination in the world of cheeses. Lou Bergier translates to "small mountain shepherd" paying tribute to cheesemaker Mario Fiandino's grandfather Nonno Magno. This cheese has a super creamy paste and delicate mushroomy aroma with flavors of fresh cut grass and milk.

Ossau Iraty is a wonderfully delicious sheep's milk cheese produced in a specific area of the French Pyrenées. It gets it's name from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenées. The texture is smooth and dense yet supple with a beautiful natural rind. With sweet flavors of earth, nuts, grass, and cellar, Ossau Iraty is sure to be a crowd pleaser!

Pecorino Camomilla is a semi-firm sheeps milk cheese produced in May and June when the sheep graze on the best grass of the year and the fields are covered with chamomile flowers. Pecorino Camomilla is not only beautiful to look at, its flavor is delicious and complex! Its creamy white paste explodes with hints of herbal sweetness and fresh cut apples.

Manchego is a DOP cheese that can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. This award-winning pasteurized Manchego from Cuenca is nutty and full flavored.

Wooly Wooly is a unique aged sheep’s milk cheese coated with honey and oregano. The sweet, herbal notes of this complex buttery, nutty sheep’s milk cheese with a hint of tang are heightened by the addition of honey and oregano on the rind. This cheese is made from fresh raw milk in the Spanish region of Castilla-La Mancha following traditional production techniques. Fans of Manchego will be reminded of the texture and flavor profile they love.

Tulip Tree Creamery is located in Indianapolis, IN and was founded in 2014 by Fons Smits and Laura Davenport. Using traditional European recipes with their own twists, Tulip Tree Creamery produces an array of washed rind and soft-ripened cheeses, as well as a few fresh and aged styles. Nightshade is inspired by one of Fons' favorite cheeses, Old Amsterdam. It's full flavored with a hint of sharpness. Aged for 7 months, Nightshade is has a smooth yet firm texture with caramel undertones.

Named after the trade winds that blow through the island of Fuerteventura. Alisios is 70% cows milk and 30% goats milk. The rind is rubbed with sweet pimenton from Murcia. Aged for 90 days with a smooth dense paste with toasted notes and a pleasant zing from the goats milk.

Truffle Gouda is a farmstead raw-milk Gouda with shavings of black Italian truffles. The cheesemaker uses the same base recipe as "Boerenkaas" or raw milk Farmer cheese, then after the curd is cut and just prior to pressing and shaping the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd. The texture is semi-soft and super creamy, flavors of cream, walnuts, and earth balance the aromatic notes of the truffle.

The Extra is one of the newest cheeses from the Gourmnio Cheesemakers in Switzerland. Made with 100% Swiss raw cow's milk, The Extra is an Alpine lovers dream! Notes of bacon on the nose with flavors of toasted nuts, mustard, and herbs bursting on the palate. Perfect for any cheese board or melted on your favorite dish!

OG Kristal, also known as Old Groendal, is an award winning aged Belgian Gouda style. Produced in the region of Roeselare, aged for at least 18 months. OG Kristal has a full bodied caramelized flavor with a dense texture and lovely crystallization.

Grand Noir is a delicious cow's milk blue cheese from Bavaria. Made from the very best fresh milk from regional farms. Grand Noir is dipped in black wax and then aged at cool temperatures to develop a luscious and creamy texture. This blue is mild and elegant with notes of sweet cream.

Withersbrook Blue is a raw cow's milk blue from the Cellar's at Jasper Hill in Vermont. Named for the winding forest brook that originates behind the creamery, Withersbrook is aged for 60 days in the cellar. After the initial aging process, Withersbrook is then soaked in a healthy dose of Eden Ice Cider a dessert cider made from apple juice naturally condensed by Vermont's freezing winter temperatures. The result is a fruity blue with notes of honey and roasted hazelnuts followed by a lingering savory finish.

At Bertinelli farms, 20 forms of Parmigiano-Reggiano are produced 365 days a year. Founded in 1895, this historic company focuses on the high quality of the milk to make the best Parmigiano-Reggiano possible. Aged for 24 months, this cheese is everything you want in a parm, nutty, crunchy, savory, and sweet. MCW is one of only 5 retailers of this Parmigiano-Reggiano in the country!

Pecorino Romano is one of Italy's oldest cheeses and is a staple in Italian cooking. Pecorino simply means "sheep" in Italian and although protected by the Eruopean Union, the name Pecorino is more of a description rather than a brand. This cheese is robust, salty, and sharp yet incredibly well-rounded in flavor. The texture is firm, dry, and crumbly making it the perfect cooking or finishing cheese. But you also wont be able to stop snacking on it!

We carefully source the highest quality pork and season it with savory spices. We then add our homemade black garlic to give the salami a unique umami taste with a subtle sweetness. The result is a complex, irresistible flavor that is sure to impress.

Made with premium cuts of pork and a unique blend of spices including smoked paprika, garlic, and oregano.

Traditional French salami flavored with garlic & black pepper.

The best known of Italy’s vast array of cured meats, Prosciutto is a mainstay of Italian cuisine. This slow-cured ham is all natural and minimally processed, made with just pork, salt, air, and time. Our producer selects legs from pigs raised in Europe. This product is aged a minimum of 400 days and is sliced and packaged in the U.S. Considering its high quality and exceptional flavor, it is an excellent value.

Beef eye round made with an aromatic, Italian wet brine then air dried for up to sixty days.

Build your own cheese & charcuterie board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Spanish Ibérico Salami, Lemon Almond & Hazelnuts, Cornichons, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

Build your own cheese board! Kit includes: Cheesemonger's choice of three 4oz cheeses, Lemon Almond & Hazelnuts, Jan's Farmhouse Cranberry Pistachio Crisps, Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 4-8 people. 
Three cheeses (1/4lb each), 1/4lb Prosciutto di Parma, 1/4lb Schiacciata Piccante with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 people. 
Three cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 20-30 people. 
Five cheeses (1/2lb each) with house lemon almond-hazelnut mix, grapes, & Bee2Bee local honey

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 15-25 people
. Three sliced charcuterie (1/2lb each) with house marinated olives & cornichons

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 4-6 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 8-10 People

MUST BE ORDERED 24 HOURS IN ADVANCE! Sliced Magnol Baguette, feeds 15-20 People

From Magnol Bakery

Now available throughout the week! Traditional Portuguese Caramelized sweet egg tartlet

A crisp exterior with a gooey custard flavored with vanilla and dark rum. Baked in a copper mold lined with beeswax and clarified butter.

Caramelized, crustless basque cheesecake, bitter orange marmalade

Tuesday: Spicy Spreadable Salami, Giardinera, Baby Arugula, on Demi Baguette Wednesday: Wildcard Wednesday?! Thursday: Vegetarian Day! Friday: MCW Club! Turkey Breast, Swiss, Bacon Aioli, Shredded Iceberg, Tomato, Pickled Red Onion, on Pretzel Bun Saturday: Pastrami, Provolone, Korean Style Slaw, Gochujang Aioli, on Pretzel Bun Sunday: Jambon Beurre

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

4 oz jar – house made crème fraîche

Signature hot sauce from The Marigold Club!

A famed artisan French butter, from the milk of cows of the small village of Poitiers and La Rochelle. Known as one -if not the best- of the best butters in France, Echire butter is served in the finest dining establishments (which is why the French covet this butter and keep 85% of the production within France). This sophisticated butter has AOC designation which protects its origins and methods of production (just like fine wine) and is produced mostly by hand. Its light texture that comes from ripened cream and its subtle, tangy flavor - much like creme fraiche make this butter divine. The adorable little basket makes this for a pretty presentation.

Each cracker is finished by hand with real edible flowers, making every piece completely unique — no two ever look the same. Enjoy Apéritif with soft cheeses, crisp vegetables, smoked fish, or on its own with a glass of something sparkling. A long-awaited flavor, and well worth the wait!

The dreamy scent and exquisite flavor of the Seville Orange will sweep you up into the magic of the South of Spain in the springtime. Light hints of citrus for a very original taste. Want to know a secret? Pair the orange torta with a nice brie!

Tart cranberries, a smidge of raw wildflower honey, and a medley of organic seeds with the savory undertone of Herbs de Provence.

Olive & Za'atar Crisps achieve a perfect balance - nutty almonds and sesame seeds mingle with rich olives and a warm Za'atar spice medley. There’s earthy buckwheat mellowed with a touch of honey. Perfect for dipping in your favorite hummus or try topping with whipped feta and smoked fish.

These lightly sweet, classic tea biscuits are unlike any you’ve tasted. A fourth generation family recipe, our original Oatcakes are crisp and buttery with layers of toasted oats and a hint of salt. Enjoy Oatcakes on their own or pair them with your favorite jam, nut butter, or virtually any cheese—from blue to brie.

Nutty Gruyère cheese with a twist of pepper in every bite. Enjoy our Gruyère Biscuits with prosciutto or ham, caramelized onion jam, and your favorite craft beer.

This local honey has a more nuanced taste than its amber color suggests. Soft and well-balanced with warm, fresh tasting notes. Perfect for everyday use.

Local Houston honey infused with Texas Hibiscus flowers.

Cadenera Orange Marmalade is a marmalade derived from fresh oranges in Spain. The oranges for this marmalade are picked at optimum ripeness, insuring that they provide the best possible flavor. It is perfect to spread on bread or any snack that fits marmalade.

Fig & Balsamic Vinegar confit is a perfect addition to any appetizer plate. You can see and taste the high quality ingredients, as you spread this confit on a cracker. Enjoy this confit on a sandwich or a cracker with goats cheese or parmesean for a rich treat.

Each small batch of this nut butter is handcrafted with fresh-roasted High-Oleic Cordoban Runner peanuts, bourbon-roasted pecans, Organic Vermont maple syrup, Organic cocoa butter, bourbon whiskey, applewood smoked salt, and Jacobsen sea salt. We especially love Bourbon Pecan Peanut Butter with morning toast, overnight oats, fresh apple slices, and of course, in spoonfuls right out of the jar.

This West Coast-inspired almond butter is handmade with heirloom Mission almonds, crunchy whole California pistachios, Organic Vermont maple syrup, and a touch of Jacobsen sea salt. The velvety result offers the perfect amount of crunch and feels like a warm summer breeze dancing through sky-high palm trees (but perfect for every season). We love this nut butter as part of any brunch spread or cheese board, smeared thickly on sandwiches, or eaten straight from the jar.

Made with traditional techniques, this rustic and hearty grain, old fashioned mustard has a mild and smooth flavor with just a little spice. Beautiful as a cream sauce over white fish, or spread on grilled meats, the all natural ingredients in this mustard will enhance any dish it is added too. This mustard is also great as a dipping sauce or mixed with a little vinegar to create a not to spicy salad dressing.

Savor the Essence of the French Riviera with Bornibus Herbes de Provence Mustard, a condiment that encapsulates the sun-drenched flavors of the South of France. Perfect for grilling, this mustard adds a bouquet of aromas to your dishes.

Enjoy this exquisite oil over salads and grilled vegetables, or simply as a dip for crusty artisan bread. Certified organic by S.C. CAAE.

Bright, herbaceous, and full of Mediterranean sunshine, these wild-caught mackerel fillets are infused with fragrant thyme and a pop of zesty lemon. It makes for a perfectly balanced bite that’s light, luscious, and flavorful. Toss them over warm, roasted potatoes with a drizzle of olive oil and a handful of fresh arugula.

These bay scallops in spicy olive oil are the perfect contradiction—sweet, buttery, and delicate, yet packing just enough heat to keep things exciting. The briny freshness of the scallops shines through, kissed by the warmth of spicy olive oil for an addictive bite. Straight from the tin, tossed onto pasta, or piled onto crusty bread, this is seafood with attitude

Wild harvested in the Bay of Biscay off the coast of Galicia, each sardine is gently steamed, then deboned by hand and submerged in grassy olive oil. This process produces an especially tender texture with zero fishiness. Gently smoked over beech and topped with a sliver of fresh hand-cut lemon for added acidity.

Razor Clams are one of the tastiest clam varieties in the world. Wild caught at low tide in Galicia, these petit morsels are shucked and gently smoked over beech. These long clams are packed with intense saline-sweetness.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

25mg gummies easily divide into ten peelable 2.5mg microdoses.

A little bit nutty and a little bit sweet, Táche is a vegan plant-based milk made with real pistachios. Made without any added oils, this pistachio milk is light on calories and carbs, yet, big on flavor.

Introducing Olympia Provisions Dog Treats! These protein-packed meaty sausages are made of 100% pure pork. Not only are these treats addressing sustainability in our food systems, they are both delicious and nutritious for your dog!

Ask about what colors we have available!