Poli's Honey Grappa liqueur is also made with an infusion of mugo pine, lemon verbena, juniper, and mint for a refreshing and balanced drink.

Vaca Mora is a well-blended Amaro with some mandarin fruit and spice aromas and a pleasant bitter menthol finish.

The Hautes-Cotes de Nuits Pinot Noir from the village of Segrois is made in a lighter style, easier drinking at younger ages, and in the great vintages compares very well to more famous Burgundy villages.

The Maconnais is the warmest growing region in Burgundy and makes very developed fruity styles of Chardonnay. Recchione's version sees a bit of oak for texture.

An intriguing blend of Trousseau Noir, Cabernet Pfeffer, Valdiguie and Gamay. Partial carbonic maceration, whole cluster fermentation. A delicate, lean, spicy red from talented winemaker Scott Schultz.

From 40-year-old Trousseau vines planted at Fanucchi-Wood Road Vineyard in Sonoma County. Some skin contact results in a rosy hue. A floral, savoury wine showing flavours of melon and tea, made by the talented Scott Schultz.

Foot-trodden, whole cluster fermented Syrah, aged 10 months in neutral French oak. The fruit comes from several famous high elevation North Coast vineyards. Winemaker Scott Schultz has created a dense, wild, fresh expression of Syrah here, showing notes of blackberries, violets and cedar.

Young and fresh Cognac from a small house dating back to the mid-1800s. Perfect as a base for brandy cocktails.

A 50/50 blend of Chard and Pinot Meunier, this deep rosé is all watermelon and red fruit, waiting for a spring afternoon or summer evening.

A light Pinot Noir from Oz, with subtle berry notes, a dry florality, and forest mushrooms wrapped in a spiced and gently tannic body.

Single-vineyard wine from Galicia, Spain with a natural fermentation in clay amphora.