Edouard Lepesme weaves together the traditions of Burgundy and Champagne with this Sparkling wine from Pinot Noir and Chardonnay grapes, made in the Traditional Method.
Made of grapes from 3 different plots in Chablis, l'Eclos's entry level wine packs a solid floral punch of ripe stone fruit and honey shaped by a satisfying minerality that lingers pleasantly on the palate.
Made of grapes from Gascony, a region renowned for its Armagnac, and packed with citrus-y botanicals, this dry vermouth is great over ice or in cocktails.
A fantastic sipping vermouth, full-bodied with a complex spiced palate infused into the naturally sweet wines made from the ripe fruit of France's Maury region, just north of Spain.
Single-vineyard Cabernet Franc from the Happy Canyon Vineyard, planted in sandy soils with its own rootstock. This wine emulates the Loire Valley well, showing tomato leaf, pyrazine, and some red fruit in the background.
Single-vineyard Melon de Bourgogne from Bien Nacido vineyard in the Santa Maria Valley. This is a super unusual grape to find in California and the old vines here make a wine reminiscent of the great Muscadet wines in the Loire Valley.
This lively bright lemon liquor is made with fruits from volcanic soils which offer unique flavours. Citrus peels from San Martino in Piana are infused with alcohol to achieve intense citrus aromas: sweet and smooth on the palate.
This refreshing italian grappa is infused with aromatic sicilian oranges to achieve a bright citrus flavour. Delicious on its own and impactful as an ingredient.
Made using a local pear variety called Coscia, harvested when the fruit is at its ripest. Has notes of baking spice and lemon on the palate that make it delicious on ice, but the fruit character on its own should be enough for anyone with a cocktail bar.
An unoaked, medium-bodied 50/50 blend of Cab Franc and Cab Sauv, this wine has a floral nose, with notes of blueberry, blackcurrant, and tobacco on a palate with a great acidic contour.
