Pour Notes — Flour + Water

Pour Notes

Rare Gems

Yura, Pinot Blanc, 'Abeille et le Papillon'$140

Alsace, France '20

Jintaro Yura is a Japanese national trained in Burgundy who eventually settled in Alsace. This cuvée comes from 50-year-old vines that Jintaro rescued from abandonment, converting them to biodynamics. The result is a revelation of what Pinot Blanc can be — textured yet precise, with surprising complexity. Like liquid silk with backbone.

Tastes like Ripe yellow apple, quince, jasmine, acacia honey, crushed chalk, white pepper, ginger energetic minerality.

FRANCE
Alsace

Quintarelli, Corvina Blend, 'Ca de Merlo'$304

Veneto, Italy '16

The gold standard for the foothill region of Valpolicella and their unique approach to using dried fruit in wine production to build bolder, more fruit-forward wines. This offering is the flagship bottling from the estate, striking a stunning balance by using both dried grapes and fresh juice in the production — a spiced and complex bold red.

Tastes like Prune, plum, dried blackberries, tobacco, spice box, black licorice, a broad wine with firm tannin and surprising acidity.

ITALY
Valpolicella, Veneto

Soldera, Sangiovese, 'Case Basse'$1,677

Tuscany, Italy '20

Gianfranco Soldera was a visionary who proved Brunello could achieve transcendent heights through biodynamic viticulture and extended aging in large Slavonian oak. His Case Basse estate in Montalcino's southwest corner produces wines of ethereal complexity from century-old Sangiovese vines planted in galestro soils, crafting wines that rank among Italy's most profound expressions.

Tastes like Red cherry, dried rose, forest floor, iron, orange peel, with silky tannins and endless mineral-driven persistence.

ITALY
Montalcino, Tuscany

Giacomo Conterno, Nebbiolo, 'Francia'$734

Barolo, Piemonte, Italy '18

A legendary bottling from Barolo's most revered producer, representing the pinnacle of traditional winemaking. The Conterno family has been crafting benchmark Barolo since the 19th century, with Roberto Conterno now guiding this historic estate. 'Francia' is the benchmark of the estate, showcasing remarkable depth and showing why this is one of the top wines produced in all of Italy.

Tastes like Dark cherries, dried roses, truffle, tobacco, licorice, with commanding yet refined tannins and layers of complexity.

ITALY
Barolo, Piemonte

Spring Mountain Vineyards, Cabernet Sauvignon$204

Napa Valley, California '88

A time-capsule from one of Napa Valley's storied mountain estates, where steep volcanic slopes and older-vine Cabernet yield wines of remarkable longevity. Spring Mountain in the late 1980s was defined by a hands-off approach, extended macerations, patient élevage, and a focus on purity of fruit over power. Thirty-plus years on, this bottle is a reminder of just how gracefully Napa of this era can age.

Tastes like Dried blackcurrant, leather, cedar, cigar box, black tea, crushed graphite, with resolved tannins and a long, savory finish.

CALIFORNIA
Spring Mountain, Napa Valley

Clos Rougeard, Cabernet Franc, Saumur Champigny$398

Loire, France '16

A benchmark Loire estate revered for its precision and uncompromising approach. Rougeard farms some of the region's most coveted parcels of Cabernet Franc, crafting wines that balance purity with power. The '16 showcases the domaine's signature: long élevage in old barrels, pristine fruit, silky yet structured tannins — one of the most sought-after expressions of Cabernet Franc in the world.

Tastes like Blackcurrant, plum skin, graphite, tobacco leaf, violets, and cool crushed stone, with fine-grained tannins on the palate.

FRANCE
Saumur-Champigny, Loire

Bubbles

Giacometto, Erbaluce

Caluso, Piemonte, Italy '22

From the volcanic hills of Alto Piemonte, this is Erbaluce — a fiercely acidic native grape rarely seen outside Caluso — transformed into a traditional-method sparkler with fifteen months on the lees. Bruno Giacometto works a corner of Piedmont far more famous for Nebbiolo, coaxing out lime zest, orchard fruit, and a saline, alpine minerality. A quietly sophisticated pour for guests ready to look past Barolo.

Tastes like Lime zest, white peach, pear, green apple, saline minerality, toasted anise.

ITALY
Caluso, Piemonte

Musset-Roullier, Chenin Blanc Blend, 'Noctambule'

Loire Valley, France '23

A rare Loire sparkler built almost like a blanc de noir — mostly Cabernet Franc pressed gently off the skins, rounded out with Chardonnay and Chenin — then finished in the traditional method with two fermentations and real lees aging. Organically farmed on Anjou's cool limestone, it carries citrus, jasmine, and a flinty snap that channels Champagne's finesse at a far friendlier price.

Tastes like White grapefruit, lemon pith, tangerine, jasmine, tarragon, flinty minerality.

FRANCE
Anjou, Loire Valley

Masot, Glera, 'Marna Blu'

Prosecco, Treviso, Veneto, Italy '24

Masot has farmed the heart of Prosecco country since 1946, and 'Marna Blu' shows what Glera can do when it's not rushed to market. Soft Charmat-method bubbles carry citrus and honeycrisp apple over a chalky minerality from the estate's blue marl soils, with a toasty depth most Prosecco never bothers to develop. Bright, easy, and genuinely more interesting than the glass suggests.

Tastes like Lemon oil, honeycrisp apple, green pear, chalky minerality, toasted bread.

ITALY
Treviso, Veneto

Emilio, Lambrusco, 'Nessun Dorma'

Emilia Romagna, Italy '22

Lambrusco isn't a single grape but a family of native reds built for Emilia-Romagna's rich, fatty table — mortadella, prosciutto, parmigiano — and this bottling keeps that job in mind: bone dry, lightly fizzy, and full of bright red fruit. Emilio is a small organic estate that also makes olive oil and vinegar, and its old-school approach shows in a wine with real freshness rather than the sugary reputation Lambrusco often gets stuck with.

Tastes like Fresh blueberry, blackberry, concord grape, violets, black pepper.

ITALY
Emilia-Romagna

Lebeau-Batiste, Chardonnay Blend

'Tradition', Champagne, France NV

A non-vintage house blend built for consistency vintage after vintage, 'Tradition' comes from Lebeau-Batiste, a small grower-producer who farms their own fruit rather than buying it in, the way many bigger houses do. Leaning on Chardonnay, it delivers precise, citrus-driven lift alongside the classic bready, toasty character of extended lees aging. A great entry point into grower Champagne.

Tastes like Citrus, green apple, brioche, toasted lees, honeyed depth.

FRANCE
Champagne

Marteaux Guillaume, Pinot Meunier

'L'Indigene', Marne, Champagne '18

Pinot Meunier is Champagne's workhorse grape, almost never allowed to stand alone — so this bottling, built entirely from old Marne valley vines, is a real rarity. Five years on the lees push it into a richer, more oxidative style, with baked peach, brioche, and pastry cream layered over a softer, earthier mousse than a typical grande marque. Pour it for regulars who think they've already tasted everything Champagne can do.

Tastes like Lemon tart, grapefruit, baked peach, brioche, pastry cream, almond.

FRANCE
Marne Valley, Champagne

Hammerling, Sparkling Red, 'Big Night'

California '24

Berkeley's Hammerling built 'Big Night' as an homage to Italian sparkling reds like Lambrusco, sourcing organic Pinot Noir and Gamay from four vineyards across El Dorado and the Central Coast and adding a touch of Petite Sirah for color. A week of skin contact and a no-dosage traditional-method finish give it real structure without heaviness — serve it cool for guests who insist they don't like red or don't like bubbles.

Tastes like Raspberry coulis, red plum, blueberry skins, rose, fresh clay.

CALIFORNIA
El Dorado / Central Coast

Costadila, Glera, '450slm'

Veneto, Italy '20

This is Prosecco before industrial Prosecco existed — 'col fondo,' finished with a second fermentation right in the bottle and never disgorged, so it stays cloudy and gently, rustically fizzy. Costadila farms steep, high-altitude plots above Valdobbiadene ('450slm' marks their highest, at 450 meters), and the wine shows it: bready, savory, orchard-fruited, with real textural grip. A genuinely different side of a grape most guests have already written off.

Tastes like Salted lemon, apricot shrub, fermented peach, honeycomb, yeast, crushed stone.

ITALY
Valdobbiadene, Veneto

Cave Mont Blanc, Prie Blanc

Morgex La Salle, Valle d'Aosta, Italy '22

Grown on sandy, glacial soils in the shadow of Mont Blanc, some of these Prié Blanc vines sit above 1,000 meters and were never grafted — among the oldest, most extreme vineyards in Europe. A small cooperative of local growers turns this hand-farmed fruit into a traditional-method sparkler with bracing acidity and a flinty, alpine snap that has everything to do with altitude, not latitude.

Tastes like Grapefruit, lemon rind, spiced pear, granite, brioche.

ITALY
Valle d'Aosta

Crisp White

Ermes Pavese, Prie Blanc

Morgex et la Salle, Valle d'Aosta, Italy '23

From vineyards near Mont Blanc planted above 1,000 meters, some of the highest and coldest in Europe, this Prié Blanc comes off ungrafted vines that phylloxera never reached, some over a hundred years old. Thin alpine air and sandy, stony soil push the grape toward a wine that's taut, almost austere, tasting of fresh lemon and green apple with a cool, stony hum underneath. It's a genuine rarity for guests hunting something they won't find anywhere else on the list.

Tastes like Fresh lemon, green apple, tart pear, wet stone, honeycomb, jasmine.

ITALY
Valle d'Aosta / Morgex et la Salle

Schödl, Grüner Veltliner, 'Grün Grün Grüner'

Weinviertel, Austria '24

Three siblings took over their family's vineyards in Austria's Weinviertel and turned them biodynamic, hand-harvesting fruit from loess and chalky clay north of Vienna. The result is a Grüner Veltliner with real drive and texture: white pepper spice over ripe stone fruit and green apple, aged unfiltered in steel and concrete for a clean, energetic finish. A friendly, easy pour for anyone who thinks they only reach for Sauvignon Blanc or Pinot Grigio.

Tastes like Canned peach, green apple, white pepper, chamomile, kombucha.

AUSTRIA
Weinviertel

Pepiere, Melon, 'Clisson'

Muscadet, Loire, France '22

Clisson is one of only three named crus in Muscadet, granted its own status for wines with real staying power, and this bottling from the terroir-focused Domaine de la Pépière spends two full years resting on its lees in cement tank before release. That extra time builds a creamy, faintly spritzy texture underneath bracing citrus and orchard fruit. It's the saline, oyster-shell white that made Muscadet famous, but with the depth to rival Chablis or Sancerre.

Tastes like Lemon oil, salted lime rind, yellow pear, oyster shell, sea salt, iodine.

FRANCE
Muscadet Sèvre-et-Maine / Clisson

Salvo Foti, Carricante, 'Contrade Caselle'

Etna, Sicily, Italy '23

Salvo Foti is one of the key figures behind Etna's modern revival, farming century-old, ungrafted bush vines on the volcano's black soil and fermenting with native yeast in large oak. Big swings between hot days and cold mountain nights push Carricante toward striking acidity and a smoky, saline minerality that lingers long after the citrus and stone fruit fade. It's a serious, ageable volcanic white with a story worth telling tableside.

Tastes like Lemon curd, pomelo, lime zest, unripe white peach, flinty minerality, long saline finish.

ITALY
Etna, Sicily

Palmento Costanzo, Carricante, 'Mofete'

Etna, Sicily, Italy '24

Grown at 600–800 meters on Mt Etna's volcanic slopes, this blend of Carricante and Catarratto ferments and ages in steel on the lees, staying bright and textured without oak. Built for crudo and seafood.

Tastes like Preserved lemon, smoky grapefruit, white peach, white nectarine, salty rocks, fennel.

ITALY
Etna, Sicily

Les Lunes, Vermentino

'Bocca al Lupo' California '25

Les Lunes farms cool, fog-swept sites on California's Sonoma Coast with an eye toward the Mediterranean, and this Vermentino-led blend (rounded out with Picpoul, Colombard, and Sauvignon Blanc) is their answer to the electric whites of coastal Liguria. Expect citrus pith and green almond over a saline, textured finish rather than fruit-forward ripeness. The name means 'into the wolf's mouth,' Italy's way of saying good luck, and it's an easy, food-friendly glass with a little more going on than the usual crisp white.

Tastes like Meyer lemon, salted nectarine, green apple, sea spray, green herbs, wildflower.

CALIFORNIA
Sonoma Coast

Gumphof, Sauvignon Blanc, 'Praesulis'

Alto Adige, Italy '24

Grown on steep alpine slopes in Valle Isarco, the coolest, northernmost pocket of Alto Adige, Gumphof's Sauvignon Blanc ripens fully by day and holds onto its acidity through cold mountain nights. The style leans riper and more mineral than a typical Loire Sauvignon Blanc, trading grassy green pepper for white peach, citrus, and a fresh alpine-herb lift, with a little textural richness from partial aging in large neutral barrel. A great way to show Sauvignon Blanc lovers the grape in an entirely different register than Sancerre or Marlborough.

Tastes like Pineapple, mango skin, white peach, gooseberry, green bell pepper, white pepper.

ITALY
Valle Isarco, Alto Adige

Zuani, Ribolla Gialla

Collio, Italy '23

Ribolla Gialla is Collio's native white, grown here on marl and sandstone hills right against the Slovenian border, where cooling alpine winds keep the fruit fresh through warm days. Zuani, founded by Marina Danieli, makes a clean, precise version rather than the region's famous skin-contact styles, built on green apple and citrus with a lightly saline, almondy finish. It's an ideal way to introduce guests to Friulian whites before easing them toward a fully orange wine.

Tastes like Green pear, green apple, white peach, lemon peel, white flowers, almond.

ITALY
Collio, Friuli

Bartoli, Catarratto di Lucido, 'Lucido' Sicily

Italy '24

On Sicily's hot, wind-scoured western edge near Marsala, Marco De Bartoli farms Catarratto di Lucido, a low-yielding strain of the island's most-planted white grape prized for holding onto acid in the heat. Native-yeast fermentation and seven months on the lees in steel give a wine of real electricity: lemon curd and white peach over honeysuckle and a briny, crushed-shell minerality. It's a serious, food-friendly way into Sicilian whites beyond the usual Grillo and Zibibbo.

Tastes like Lemon curd, white peach, apricot, honeysuckle, coastal herbs, chalky minerality.

ITALY
Marsala, Sicily

Textured White

Bott Frigyes, Furmint

Južnoslovenská, Slovakia '23

Furmint's most famous address is Hungary's Tokaji, but this bottling comes from the Slovak side of that same historic wine region, farmed biodynamically on volcanic clay in the Muzsla Hills. Whole-bunch pressed and spontaneously fermented, then aged in old Hungarian oak, it's a fully dry, textured white with real backbone. A great way to introduce guests to a grape they probably only know from dessert wine.

Tastes like Quince, spiced pear, apple cider, salted butter, hazelnut, hay.

SLOVAKIA
Južnoslovenská (Slovak Tokaj)

Mandirola 1913, Timorasso

Colli Tortonesi, Piemonte, Italy '23

Timorasso nearly vanished from Piemonte by the 1980s before a handful of growers brought it back from the brink, and it's easy to see why they bothered — this grape ages like a fine white Burgundy. Mandirola's 1913 shows bright citrus and orchard fruit now, with crushed rock and almond building underneath, and real potential to deepen in the bottle. A compelling pour for guests who think they've tried every Italian white.

Tastes like Green apple, pear, nectarine, honeysuckle, crushed rock, toasted almond.

ITALY
Colli Tortonesi, Piemonte

Catch & Release, Chardonnay, 'Tutti i Vizi'

California '24

A collaboration with Sonoma's Catch & Release, this Mendocino Chardonnay is built in a rich, Burgundian-leaning style — barrel-aged with a touch of new oak and extra time in bottle to round things out. Expect ripe tropical and orchard fruit wrapped in flint, salted butter, and marcona almond. 'Tutti i Vizi' — Italian for 'all the vices' — is a wink at just how indulgent it is.

Tastes like Pineapple, lemon curd, ripe yellow apple, flint, salted butter, marcona almond.

CALIFORNIA
Mendocino / Ukiah

Granville, Chardonnay, 'Basalt'

Willamette Valley, Oregon '22

Grown on Dundee Hills' volcanic basalt soils by second-generation growers Ayla and Jackson, this is Willamette Valley Chardonnay built to rival Burgundy — leaner and more mineral-driven than a typical California bottling. French oak, 15% new, adds gentle richness without burying the fruit. Affordable proof that Oregon Chardonnay deserves a seat at the table.

Tastes like Starfruit, mango, yellow apple, vanilla, flint, wet stone.

OREGON
Dundee Hills, Willamette Valley

Joaquin, Fiano, 'Vino della Stella'

Avellino, Campania, Italy '19

Fiano is Italy's oldest white grape, and Avellino — high in Campania's volcanic Apennines — is its one true home. Grown from vines over 30 years old and aged on the lees for extra depth, Joaquin's 'Vino della Stella' shows the waxy, honeyed texture and firm acid spine that let Fiano age like few other Italian whites. Pour it for someone who loves Chardonnay but wants more minerality and less oak.

Tastes like Lemon oil, dried pineapple, papaya, olive brine, wet wool, honeycomb.

ITALY
Avellino, Campania

Occhipinti, Zibibbo, 'SP68'

Vittoria, Sicily, Italy '24

Arianna Occhipinti is one of Sicily's most respected natural winemakers, farming old vines on limestone and red sand near Vittoria since she was 22. Zibibbo — Sicily's name for Muscat of Alexandria — is usually made sweet or simple, but brief skin contact and a splash of the rare native Albanello pull out real texture and savoriness instead. A great conversation-starter for guests curious about orange-adjacent wine.

Tastes like Orange marmalade, lemon oil, dried mango, banana, musky florals, pine resin.

ITALY
Vittoria, Sicily

Skyaasen, Chardonnay Bourgogne Cote d'Or

France '22

This is village-level white Burgundy from a tiny parcel in Meursault, made by a San Francisco-and-Norway couple farming organically and fermenting on native yeasts with barely any added sulfur. Expect the chalky, saline minerality Meursault is famous for, layered with tropical fruit and pastry cream from a year in barrel. The benchmark bottle for a guest who wants to understand why Burgundy commands such reverence.

Tastes like Pineapple, mango, passion fruit, candied lemon, pastry cream, white flowers.

FRANCE
Meursault, Côte d'Or

Prieure St Jean de Bébian, Clairette

Languedoc, France '22

Clairette is an ancient, low-acid Mediterranean grape most guests have never heard of, even ones who know their Rhône and Provence well. This historic estate near Pézenas blends it with Roussanne and Grenache Blanc, farmed on limestone under hot, arid sun, for a fuller-bodied white with orchard fruit, dried herbs, and a textured, almond-tinged finish. A rich, food-friendly pour without any oak-driven weight.

Tastes like Quince, spiced pear, apple cider, salted butter, hazelnut, hay.

FRANCE
Pézenas, Languedoc

Rall Wines, Chenin Blanc Blend

Swartland, South Africa '24

Donovan Rall is one of the founding voices of Swartland's low-intervention movement, working blocks of unirrigated bush vines that naturally concentrate flavor. This mostly-Chenin blend, rounded out with Verdelho and Viognier, ferments in concrete and ages in neutral oak so texture and minerality lead rather than fruit. A great way to show guests that South Africa is doing some of the most exciting old-vine white wine anywhere.

Tastes like White peach, yellow apple, pear skin, lemon, vanilla, beeswax.

SOUTH AFRICA
Swartland

Lighter Red

Pranzegg, Schiava, 'Campill'

Alto Adige, Italy '22

High in the Dolomites above Bolzano, siblings Martin and Marion Gojer farm fifty-year-old Schiava vines biodynamically — no tractors, just old vines worked by hand on the steep Campill slopes. Four weeks of skin contact give this pale, ethereal red real structure: rose hip and cranberry laced with sourdough and a whisper of tobacco. Serve it with a slight chill — it's a red that genuinely wants to be treated like a rosé at the table.

Tastes like Cherry, cranberry, red licorice, rose hip, sourdough, black pepper.

ITALY
Bolzano, Alto Adige

Colombera & Garella, Nebbiolo Blend

'Cottinagno', Piemonte, Italy '18

From the steep, volcanic hills of Alto Piemonte, once Nebbiolo's most celebrated home before Barolo eclipsed it. Cristiano Garella farms these rare volcanic soils to coax out a leaner, more perfumed Nebbiolo than its Langhe cousins, rounded out with a splash of native Croatina and Vespolina. Ethereal and low-alcohol, it's already drinking beautifully.

Tastes like Wild strawberry, ripe raspberry, baked cherry, rose, hibiscus, forest floor.

ITALY
Bramaterra, Alto Piemonte

Balgera, Nebbiolo, 'Valgella'

Valtellina, Lombardia, Italy '20

Nebbiolo grown Alpine-style: hand-farmed on impossibly steep, sun-facing terraces by a fifth-generation family estate. Valgella is one of Valtellina's gentler subzones, giving a fresher, more perfumed take on the grape than Barolo, with bright acid and silkier tannin. A great detour for a Pinot lover ready to wander.

Tastes like Luxardo cherry, dried strawberry, cherry lozenge, dried rose, cola spice.

ITALY
Valgella, Valtellina

Granville, Pinot Noir, 'Basalt'

Willamette Valley, Oregon '24

A new-generation Willamette Valley Pinot grown on ancient volcanic basalt, the bedrock behind Oregon's most mineral-driven sites. Cool, marine-influenced air keeps the fruit bright rather than jammy, giving a lifted, perfumed wine with real energy. Oregon's answer to Burgundy, without the airfare.

Tastes like Bing cherry, red plum, dark raspberry, sweet tobacco, vanilla bean.

OREGON
Willamette Valley

Kasnyik, Blaufränkisch

Južnoslovenská, Slovakia '21

An off-the-beaten-path pour from Strekov in southern Slovakia, limestone country just across the border from Austria's Burgenland. Brothers Gábor and Tamás Kasnyik farm organically for a peppery, structured Blaufränkisch full of dark fruit and fresh acidity. Most guests have never had a Slovak wine — this is the one to change that.

Tastes like Wild blueberry, black cherry, plum, potpourri, black pepper.

SLOVAKIA
Strekov, Južnoslovenská

Les Aricoques, Gamay Blend, 'Pan! Le Rouze'

Savoie, France '23

A featherweight, chillable red from the foothills of the French Alps, made in Savoie — a region better known for its crisp mountain whites. Mostly Gamay with a dash of the spicy native grape Mondeuse, fermented in concrete for a bright, low-tannin, mineral-edged red. Effortless alpine drinking, best served with a slight chill.

Tastes like Sour cherry, fresh cranberry, red plum skin, mountain herbs, pink peppercorn.

FRANCE
Savoie, French Alps

Weingut Niklas, Schiava

Alto Adige Italy '24

Schiava is the everyday red of the Dolomites, pale as rosé and about as light as red wine gets, with a haunting violet-and-almond perfume. Weingut Niklas ferments it simply in steel to preserve that high-toned freshness, grown on sun-soaked alpine slopes with big day-to-night swings. Serve it slightly chilled for the guest at the table who swears they only like white wine.

Tastes like Candied cherry, tart strawberry, orange peel, red licorice, white pepper.

ITALY
Alto Adige / South Tyrol

Littorai, Pinot Noir, 'Les Larmes'

Anderson Valley, California '23

Founded by Ted Lemon, the first American ever to run a Burgundian domaine, Littorai brings that restrained, savory sensibility home to foggy, biodynamically farmed vineyards in Mendocino's Anderson Valley. 'Les Larmes' is a village-level snapshot of the appellation — fresh, layered, and built on transparency rather than power. For the guest who wants California Pinot with a Burgundian soul.

Tastes like Dark cherry, alpine strawberry, huckleberry, rhubarb, violet, root beer spice.

CALIFORNIA
Anderson Valley, Mendocino

Cantina E Prie, Rossese

Dolceacqua, Liguria, Italy '23

Grown on impossibly steep terraces above the Riviera, right against the French border, Rossese is Liguria's answer to Pinot Noir — pale, perfumed, and lined with a saline, coastal edge. Lorenzo Anfosso farms these historic vines, said to have once pleased Napoleon, with a light touch and steel fermentation to keep things bright. An elegant, herb-flecked red built for seafood and lighter fare alike.

Tastes like Wild strawberry, sour cherry, red currant, thyme, bay leaf, white pepper.

ITALY
Dolceacqua, Liguria

Jolie Laide, Sangiovese Blend, 'Fiasco'

North Coast, California '25

Jolie Laide is the Sonoma label for grapes California mostly ignores, and here that curiosity turns to Sangiovese sourced from cool-climate North Coast vineyards rather than its Tuscan home. 'Fiasco' winks at the classic straw-wrapped Chianti bottle, but drinks lighter and fresher, with judicious oak keeping red cherry and dried herb front and center. A California take on Chianti for the guest who wants savory over jammy.

Tastes like Red cherry, dried oregano, blood orange peel, dusty earth.

CALIFORNIA
North Coast / Sonoma

Mid Red

Gheddo, Nebbiolo, Langhe

Piemonte, Italy '22

The gateway to Piemonte's greatest grape — 100% Nebbiolo aged in large French oak for real structure, without waiting a decade in the cellar. Expect the variety's telltale contradiction: pale garnet color hiding serious backbone, all dried violet, red cherry, and iron laced through vibrant acidity. A perfect first step for a guest curious about Nebbiolo before committing to a pricier Barolo.

Tastes like Black cherry, red currant, pomegranate, dried rose, tar, clove.

ITALY
Langhe, Piemonte

Poderi Colla, Nebbiolo, 'Roncaglie'

Barbaresco, Piemonte, Italy '20

The Colla family helped define modern Barbaresco, and 'Roncaglie' is their single-vineyard read on a cru near Treiso, grown on limestone-rich marl. Aged in large, neutral Slavonian oak rather than small new barrels, it shows Nebbiolo's paradox in full: pale garnet color hiding real tannic backbone, framed by violet, wild rose, and dried cherry. It's already drinking beautifully — proof that light color never means light body.

Tastes like Cherry, dried strawberry, plum, violet, wild rose, anise.

ITALY
Barbaresco, Piemonte

J.L. Chave, Syrah

Saint Joseph, Rhone, France '16

Jean-Louis Chave's family has farmed these granite slopes above the Rhône for sixteen generations, and this Saint-Joseph shows exactly why the name carries such weight. Eighteen months in French oak yield something savory and layered — brandied cherry and dark plum meeting cured meat, baking spice, and a graphite edge. Northern Rhône Syrah at its most refined, from a producer most guests will only ever read about.

Tastes like Brandied cherry, dark plum, dried blackberry, baking spice, cured meat, graphite.

FRANCE
Saint-Joseph, Rhône Valley

Cerbaiona, Sangiovese, 'Vino Rosso'

Montalcino, Tuscany, Italy NV

Cerbaiona's Brunello is some of the most revered in Montalcino; this non-vintage Vino Rosso is the same estate's juicy, herbal, slightly rustic everyday Sangiovese — real value for the name.

Tastes like Brandied cherries, dark raspberry, red pluot, cocoa nibs, sweet tobacco, eucalyptus, dried thyme, spice.

ITALY
Montalcino, Tuscany

Il Monte Caro, Corvina Blend

Valpolicella Superiore, Veneto, Italy '22

A tiny organic estate in the hills above Verona makes this from late-harvested Corvina, Corvinone, and Rondinella, fermented entirely in steel to keep the fruit vivid and fresh. It drinks bright and juicy — red currant and dark cherry laced with green tobacco and warming spice — while the Superiore designation's extra aging lends real depth underneath. A lighter, livelier side of Italian red, built for the table.

Tastes like Red currant, dark cherry, red plum, tobacco leaf, tomato leaf, warming spice.

ITALY
Valpolicella, Veneto

Vigneti Massa, Barbera, 'Monleale'

Colli Tortonesi, Piemonte, Italy '14

Walter Massa is something of a legend in Piemonte, the man credited with single-handedly reviving the ancient Timorasso grape and turning Colli Tortonesi into a serious appellation. Monleale is his flagship Barbera, aged two years in large barrel and eight more in bottle — a world away from everyday, quick-drinking Barbera. Dark, brooding fruit and dried herbs give it real structure, for a guest who thinks they already know what this grape can do.

Tastes like Prune, dried currants, black plum, blackberry, dried rosemary, spice.

ITALY
Colli Tortonesi, Piemonte

Tascante, Nerello Mascalese

'Ghiaia Nera', Etna, Sicily, Italy '22

Grown on Etna's black volcanic slopes at elevations that rival the Alps, Nerello Mascalese has long drawn comparisons to Nebbiolo and Pinot Noir for its pale color and perfumed elegance. Tascante, the Etna-focused project from storied producer Tasca d'Almerita, ages this in large neutral Slavonian oak to let the smoky, mineral terroir speak. Bright red fruit and volcanic ash meet real finesse — a singular sense of place at a fraction of Burgundy or Barolo prices.

Tastes like Bing cherry, red plum, overripe strawberry, rose, black pepper, iron.

ITALY
Mount Etna, Sicily

Renzo Castella, Nebbiolo, 'Cogliere la Nebbia'

Piemonte, Italy '24

Made exclusively for Flour + Water in collaboration with the small organic farm of Renzo Castella, 'Cogliere la Nebbia' — 'to catch the fog' — is Nebbiolo in its most youthful, vibrant form. Neutral-barrel aging softens the edges without masking the grape's character, letting red fruit and flowers ride over a driving, acid-lined palate. A lively, approachable way into Piemonte's most storied grape.

Tastes like Cherry, dark cherry, dried strawberry, rose hip, anise, licorice.

ITALY
Langhe, Piemonte

Sulauze, Sciaccarello, 'Pinzutu'

Aix-En-Provence, France '22

Sciaccarello is Corsica's signature red grape, so finding it thriving on the flaky limestone-and-clay 'lauze' soils of Aix-en-Provence is a genuine curiosity — a nod to old Mediterranean trade routes between the island and mainland. Domaine de Sulauze ferments it with native yeasts and ages it unfiltered in large neutral barrels, keeping things peppery, herbal, and full of personality. Pour it with a slight chill for guests who want a red with real character instead of another rosé.

Tastes like Strawberry, ripe raspberry, baked cherry, rose, hibiscus, flint.

FRANCE
Miramas, Aix-en-Provence

Valle dell'Acate, Nero d'Avola Blend

Cerasuolo di Vittoria, Sicily, Itlay '19

Cerasuolo di Vittoria is Sicily's only DOCG, built on the island's classic pairing of structured Nero d'Avola and perfumed, juicy Frappato. Valle dell'Acate farms largely organically in Vittoria's red sandy, coastal-cooled soils, and the result drinks unusually fresh and floral for a Sicilian red. Bright cherry and raspberry with a savory, herbal edge — a great reset for guests expecting sun-baked weight from the island.

Tastes like Juicy raspberry, cherry compote, wild berries, black pepper, tobacco leaf.

ITALY
Vittoria, Sicily

Fuller Red

Monchiero, Nebbiolo, 'Montanello'

Barolo, Piemonte, Italy '19

A cru Barolo from Montanello, a celebrated pocket of Castiglione Falletto known for coaxing a bit more finesse out of Nebbiolo's famous power. Three years in big Slavonian oak plus time in bottle unwind its tannin into a nose of tar, dried rose, and red fruit that lingers on and on. A serious, once-a-year kind of pour from a producer still flying under the radar.

Tastes like Brandied cherry, red plum, wild rose, eucalyptus, red licorice.

ITALY
Castiglione Falletto, Barolo

Bruno Verdi, Barbera Blend

Oltrepo Pavese, Lombardia, Italy '21

A generous, juicy red from the sunny hillsides south of Milan, made to be poured without ceremony. Barbera's bright acidity and soft tannin carry ripe cherry and dark plum through a long, easy finish that loves grilled meats and red sauce alike. The kind of glass a Zinfandel or unoaked Cabernet lover falls for immediately.

Tastes like Brandied cherry, dark plum, pomegranate, black pepper, violet.

ITALY
Oltrepò Pavese, Lombardy

Antonelli, Sagrantino, 'Contrario'

Umbria, Italy '21

Sagrantino is Italy's most muscular red grape, and this bottling from Antonelli - playfully named 'Contrario,' the opposite - softens that reputation into something fresher and more immediate. Expect a wash of red currant, blackberry, and black cherry laced with anise and dried herb, still carrying real backbone underneath. A great choice for a guest who wants Italy's biggest red without the decade-long wait.

Tastes like Red currant, blackberry, black cherry, anise, dried herb.

ITALY
Montefalco, Umbria

Bolsignano, Sangiovese

Brunello di Montalcino, Tuscany, Italy '20

Brunello di Montalcino is Sangiovese at its most ambitious - five years of required aging before release, grown on some of Tuscany's warmest, best-protected hillsides. Expect a full-bodied wine with dried cherry, leather, and balsamic herb woven through firm tannin and a long finish. A benchmark, special-occasion bottle worth slowing down for.

Tastes like Dried cherry, leather, tobacco, balsamic herb, dark plum.

ITALY
Montalcino, Tuscany

Donne Fittipaldi, Cabernet Blend

Bolgheri, Tuscany, Italy '21

Bolgheri is the sun-drenched Tuscan coast that gave the world the Super Tuscan, and this Cabernet-based blend leans into that house style with dark fruit and polished tannin. Blackberry and plum meet a touch of bell pepper and dried herb, framed by French oak in the Bordeaux tradition. A natural pour for guests who love Napa Cab or Bordeaux and want to taste what Tuscan sun does to the formula.

Tastes like Blackberry, plum, bell pepper, leather, dried herb.

ITALY
Bolgheri, Tuscany

Piquentum, Refošk

Istria, Croatia '21

A structured, soulful red from Croatia's Istrian coast, made from Refošk, the peninsula's proud native grape grown in iron-rich red clay. Expect deep color and a rustic, savory core of bramble berry, blackberry, and prune, lifted by fresh earth and anise. A great way to step outside the usual Italian-French rotation without giving up any weight or intensity.

Tastes like Bramble berry, blackberry, prune, anise, fresh earth.

CROATIA
Istria

Li Veli, Negroamaro, 'Pezzo Morgana'

Salice Salentino, Puglia, Italy '22

Negroamaro means 'bitter black,' and this bottling from the heel of Italy's boot shows exactly why - deep color, dark plum and blackberry richness, and a savory, faintly bitter edge on the finish. A year in French oak adds tobacco and cedar box around Puglia's generous, sun-ripened fruit. A warm, hearty red built for grilled and braised meats.

Tastes like Blackberry, baked plum, dark cherry, tobacco, cedar box.

ITALY
Salice Salentino, Puglia

Sesti, Sangiovese

Rosso di Montalcino, Tuscany, Italy '24

Rosso di Montalcino is Brunello's younger, more immediate sibling - same Sangiovese, same hilltop terroir, but ready to enjoy now rather than years from now. From Sesti's century-old, biodynamically farmed vines comes a wine full of bing cherry, dried cranberry, and violet, lifted by bright acidity and sweet tobacco. A perfect introduction before spending Brunello money.

Tastes like Bing cherry, dried cranberry, violet, sweet tobacco, anise.

ITALY
Montalcino, Tuscany

Closerie Saint Roc, Merlot Blend

Francs-Cotes de Bordeaux, France '19

Tucked into the hills east of Saint-Émilion, Francs-Côtes de Bordeaux is one of the Right Bank's best-kept secrets, and this Merlot-led blend shows why. Soft tannin and ripe black currant and black cherry are laced with graphite, baking spice, and a savory, earthy edge. Real Bordeaux character, approachable and unfussy, without the Right Bank price tag.

Tastes like Black currant, black cherry, graphite, baking spice, earth.

FRANCE
Francs-Côtes de Bordeaux

Font du Loup, Grenache Blend, 'Les Demoiselles'

Châteauneuf-du-Pape, France '24

Grown on the estate's coolest, highest sites in sandy soil, this Grenache-Syrah blend is aged mostly in concrete for a softer, more approachable style than typical Châteauneuf-du-Pape — proof the appellation can be charming, not just powerful.

Tastes like Brandied cherries, red plum, red currant, blackberry, allspice, black pepper, violets, meaty.

FRANCE
Châteauneuf-du-Pape

Orange

Cirelli, Trebbiano, 'Orange'

Abruzzo, Italy '22

Francesco Cirelli ferments this everyday Abruzzese grape in terracotta amphora buried into the earth along the Adriatic coast, giving it a warm copper glow and a gentle grip without a trace of funk. It's bright, high-acid, and food-friendly — genuinely the easiest doorway into orange wine we pour.

Tastes like Lemon, nectarine, green pear, apricot, coriander, light tannin.

ITALY
Colline Teramane, Abruzzo

Cornelissen, Carricante Blend, 'Munjebel'

Sicily, Italy '20

Frank Cornelissen farms ungrafted vines high on Mount Etna's black volcanic soil with almost no intervention, letting native Carricante and a touch of Grecanico spend just three days on their skins before a long, patient rest in tank. The result is electric and smoky — a wine that tastes like the mountain it comes from.

Tastes like Preserved lemon, wild cider, pineapple, fennel, sea salt, pine.

ITALY
Mount Etna, Sicily

Pheasant's Tears, Kisi

Kakheti, Georgia '23

Made in buried qvevri using methods that predate the word 'wine' by thousands of years, this Kakhetian Kisi comes from Georgia — the place orange wine actually began. Deep amber, savory, and tannic, it drinks more like a food course than a glass of white.

Tastes like Dried apricot, peach skin, spiced pear, steeped tea, turmeric, grippy tannin.

GEORGIA
Kakheti

Julien Meyer, Gewurztraminer

'Les Pucelles', Alsace, France '22

Julien and Mireille Meyer farm biodynamically in Nothalten, taking Alsace's most perfumed grape and giving it weeks on its skins instead of the usual gentle press. The lychee and rose petal are still there, wrapped now in grip, spice, and a savory, kombucha-like edge.

Tastes like Dried apricot, mango, chamomile, wild honey, fennel, ginger.

FRANCE
Nothalten, Alsace

Radikon, Pinot Grigio, 'Sivi'

Friuli Venezia Giulia, Italy '21

Stanko Radikon helped invent modern orange wine here in Friuli, near the Slovenian border, abandoning stainless steel and cultured yeast for long skin contact decades before it was fashionable. Pinot Grigio's naturally pink-grey skins turn this into a deep copper 'Ramato' style, layered with red fruit and wild berries.

Tastes like Spiced pear, red apple, wild strawberry, blood orange, wild flowers, thyme.

ITALY
Oslavia, Friuli

Subject to Change, White Blend, 'All Hours'

California '23

A California take on skin-contact whites, blending Chardonnay with Chenin Blanc, Viognier, Roussanne, and Vermentino from sites across the North Coast. A week on the skins gives it grip and dried-apricot depth without tipping oxidative — fresh, fruity, and an easy sell to orange-wine skeptics.

Tastes like Dried apricot, peach pit, apple chip, jasmine, chamomile tea.

CALIFORNIA
North Coast (Sonoma/Mendocino)

Rosé

Stagiaire, Pinot Noir Rosé

'Dreams on Layaway ', California '24

A cool-climate Carneros Pinot Noir rosé from natural-wine darling Stagiaire, gently pressed off the skins and then given a long, unhurried rest in neutral barrel — more texture and nuance than the playful label lets on. Clementine and dried strawberry lead into oyster shell and sage, with a savory, saline finish that sets it apart from your average fruity pink wine. A great pour for a guest who wants rosé with real personality.

Tastes like Clementine, dried strawberry, nectarine, oyster shell, sage.

CALIFORNIA
Carneros, Napa Valley

Sulauze, Grenache Rosé, 'Pompenette'

Aix en Provence, France '25

A textbook Provençal rosé from Domaine de Sulauze, a biodynamic estate farming the sun-baked hills of Aix-en-Provence. Grenache-led and direct-pressed, it's fruitier and rounder than a bone-dry Provence bottling, but still lifted by wet stone, lavender, and sea salt. The classic answer when a guest asks for 'a nice French rosé' — with genuine organic, biodynamic farming behind it.

Tastes like Grapefruit, white strawberry, wet stone, lavender, sea salt.

FRANCE
Aix-en-Provence

Vignetti Vumbaca, Gaglioppo Rosé

Cirò, Calabria, Italy '25

Christian Vumbaca left a career in Rome to make wine from his family's vineyard on Calabria's Ionian coast, and this coral-hued rosé is 100% Gaglioppo, the region's ancient signature grape. Just a few hours of skin contact gives it pomegranate and red plum fruit, but it's the savory herbs and coastal salinity that make it interesting — a rosé with real Greek-rooted history behind it, not just Provence's usual pale imitation.

Tastes like Pomegranate, raspberry, red plum, hard herbs, saline finish.

ITALY
Cirò, Calabria

Gismondi, Sangiovese Rosé, 'Chiarro'

Campania, Italy '24

An unexpected find from Campania, better known for Aglianico and Fiano: a Sangiovese-Malvasia blend from the Gismondi family, farming their small-town vineyard for generations. Made without added sulfur, it comes out deep-hued and a little wild, with candied cherry and preserved blood orange giving way to rosemary and rose petal. More structure and savory grip than the usual soft, fruity pink — a good bottle for a guest who wants backbone in their rosé.

Tastes like Candied cherry, watermelon, preserved blood orange, rosemary, rose petal.

ITALY
Campania

Lamoresca, Frappato Blend Rose

Sicily, Italy '21

Made by Filippo and Nancy Rizzo from 60-year-old organic, biodynamically farmed vines in Sicily's volcanic interior, this rosé blends Frappato — the light, perfumed red behind Cerasuolo di Vittoria — with Nero d'Avola and a touch of Moscato. It's funky and wild on the nose, with cranberry and blood orange fruit, but clean and mineral on the palate. A more aromatic, higher-energy pour than a typical Provençal rosé.

Tastes like Cranberry, tart cherry, blood orange, flint, salty mineral finish.

ITALY
Vittoria, Sicily

Flour + Water Wines, Nero D'Avola Rose

'Mortadella', Lodi, California '23

Flour + Water's own house rosé, made from Nero d'Avola — Sicily's brooding red grape, transplanted to the warm Mendocino and Lodi vineyards of California. A few extra hours of skin contact give it deeper color and heartier structure than a typical rosé, styled after Italy's darker rosato tradition and built to stand up to pasta. 'Mortadella' is a wink at the kitchen, not a wine term — a fun, only-here bottle worth pointing out to guests.

Tastes like Fermented watermelon, strawberry jam, candied red plum, crushed herbs, wet stone.

CALIFORNIA
Mendocino / Lodi

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