The Leiner Pinot Noir “Handwerk” is grown biodynamically in a mix of bundsandstein (colored sandstone) and alluvial soils on gentle slopes protected from inclement weather by the nearby Pfalzerwald (Pfalz forest). Harvested at low yields of 60hl/ha, fermented naturally and aged 9 months in neutral...

This crisp, zesty, flavorsome dry Riesling comes from rolling hillside vineyards in the southern Pfalz around Ilbesheim. Most of the soils are loam mixed with a top layer of loess -- a decomposed calcium-rich dust deposited from ancient glaciers. The wine was vinified in steel and offers 7+ grams...

80g/l RS, 10.2g acid, 7.5% alc. The Krettnacher Euchariusberg Auslese is harvested from vines planted in 1944 and 1964 in the privileged Gross Schock part of the vineyard, a deep, south-facing parcel of blue slate cooled by hillside breezes. Yields are punishingly small at just 20hl/ha. The wine’s...

48g/l RS, 10.4g acid, 8.5% alc. Stefan Müller holds vineyards in the villages of Niedermennig and Krettnach. One of his prized sites is a parcel of 50 year-old vines (“alte reben”) situated in the western, south-west-facing part of the Niedermenniger Sonnenberg. This parcel is situated on iron-rich...

60% Barbera 40% Bonarda (aka Croatina). The soil of Croci's steep, southeast-facing hillside vineyard is mainly a crumbly, sandy, limestone-rich clay full of marine fossils called terre fossili piacenzano; but higher up the hill, the Galvano parcel features a heavier, iron-rich terra rossa where...

A blend of two crus - Casot and Marcarini - make up the 2016 riserva. Spontaneous fermentation in stainless, with an extended maceration of 75 days; aged in 1000-3000L oak botti for 4 years, followed by 6 months in bottle. 1,950 bottles produced.

Marcarini is its own cru, a cooler, southeast-facing site on the other side of the hill from Casot. Spontaneous fermentation in stainless steel, with an extended maceration of 60 days. Aged in 1000-3000L oak botti for 2 years, followed by 6 months in bottle.

Mezcal Noble Coyote is one of the few mezcal brands to be able to offer Jabalí mezcal in the United States. Made by maestro mezcalero José Peréz Santiago in the world capital of mezcal itself: the village of Santiago Matatlán in Oaxaca. José is the grandson of Don Tacho, a legend in the mezcal...

A legacy of the era when Mezcal production was illegal in Oaxaca, these two Erstwhile 2021 Ancestral Limited Releases rescue a García family tradition that had been forgotten for more than forty years. Distilled in clay pots. Distillation tube made from quiote (flowering stalk of agave plants)...

Only 200-300 liters made. These three Erstwhile 2021 Ancestral Limited Releases mark master distiller Juan Abel Quiroz Agustín’s debut in the United States. Ripe agaves slow roasted for days in earthen oven. Natural fermentation with wi ld native yeasts in cypress wood vats. Distilled exclusively...

Wild Sotol plants harvested in Oaxaca’s southern highlands, from the Lucas García family’s own estate in San Isidro Guishe. Cucharillo is the local name for the Sotol plant in this part of Oaxaca. Wild oregano, lemon balm, and other mountain herbs grow naturally in the same hills, and make a...

Master Mezcalero: Epifania Gómez & Silverio García  Ingredients: turkey, sweet potato, cranberry, seasonal fruits, herbs & spices Agave Varietal: Espadín ABV: 50% This pechuga mezcal combines the rich, complex flavors of mole negro – a Oaxacan classic – with classic Thanksgiving ingredients...

2022 Spirit Hill Chardonnay is Nicolas-Jay’s second release from this outstanding site in Eola-Amity. The climate in the Eola-Amity Hills is greatly influenced by its position due east of the Van Duzer Corridor, which provides a break in the Coast Range allowing cool ocean air to flow through. This...