Made using fruit from Macconais, this dry, beautifully aromatic white has crisp citrus and tropical notes, and just the right acidity.

Chiroubles has the highest altitude vineyards of the Beaujolais region, and it shows through in this crisply dry, yet mouth-wateringly fruity red. Luscious!

A delicious marriage of Pinot Noir and Gamay, and as fruit-forward and acidic as anything Santini produces. Drink pantry-cool alongside some appetizers.

100% pinot noir from the Givry commune, made using the "flottaison" method, this wine eschews the soily, vegetal side of the grape in favor of big fruit notes. Crushable, but worth savoring.

Robust aged Grappa from Barbera grapes with a fiery aftertaste.

Big and smooth Grappa with lightly herbal and lightly sweet aromatics.

Methode Cap Classique, from Chardonnay and Pinot Noir that spent 42 months on lees.

Traditional method sparkling wine from 100% Chardonnay, a portion of which was barrel fermented.

40% whole cluster fermentation, with just a hint of new oak to mellow its redfruit tartness, a comfy-cozy baked spice edge, and gently-grippy silk tannins on the finish.

A medium-bodied white, with notes of honeysuckle and pear on the nose, accompanied by a precise touch of oak on the palate.

The Palmberg vineyard is Stein's finest, with 90 year old ungrafted vines. This Spatlese Feinherb, from the second pass of harvesting, adds depth and complexity to the wine with some sweetness, orange blossom aroma, and an endless finish.

Stirm's Chardonnay is grown at high elevations in the Santa Cruz Mountains, south of San Francisco. The wine is treated with a light touch of oak aging for a year and is bottled with a beautiful acidity.