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We represent 200+ benchmark producers in leading and emerging wine regions around the world.
In 1976 Chateau Montelena put California at the forefront of the wine world. That year a who's-who of the French wine establishment gathered in Paris for a blind tasting of French and American wines. When the scores were tallied, the top-ranking white wine was Chateau Montelena's 1973 Chardonnay. Montelena today continues to be a quality benchmark in Napa Valley, producing some of the finest Cabernet and Chardonnay in California.
Far Mountain is based on the belief that some of the greatest potential for wine in California - and anywhere in the world - exists in remote pockets in the mountains of the Sonoma Valley. The growers they work with have taken decades of risks in both planting their vineyards and the farming choices they make today. The winery's work is to channel the drama of these surroundings into wines that dazzle with energy and stand out immediately. Wines that bring a sheer pleasure in their flavors and textures, as well as unfold slowly, with never ending detail and fascination. It is a specific vision, literally chiselled by the landscape.
Starting with only a handful of purchased grapes in 1978, Marietta Cellars has been a standout winery in Sonoma and Mendocino since the very start. Founded by Chris Bilbro, a Sonoma native with winemaking roots dated back three generations, Marietta rose to prominence with its revolutionary Old Vine Red, a California red blend that essentially created the category. The winery has slowly expanded its estate holdings over the past thirty years, evolving into a beacon for high quality, balanced Cabernet Sauvignon, Zinfandel, and Rhône variety blends.
For over 37 years, Gary Farrell Winery has crafted small-lot artisan wines capturing balance and stylistic elegance from some of the finest vineyard sites in the Russian River Valley. In 1985, Winemaker Gary Farrell released his 55 cases of 1982 Rochioli-Allen Pinot Noir to widespread critical acclaim. Since that release, the team at Gary Farrell Winery has consistently focused on rigorous vineyard selection, outstanding grower relationships, and superior quality fruit. For the past 8 years, the current owners have been dedicated to enhancing Gary Farrell’s legacy with a single-minded focus on quality.
Started in 1976 by Audrey and Barry Sterling, Iron Horse is a standout producer of Sparkling wine in America. Nestled in the cool microclimate of the Green Valley AVA, Iron Horse’s 300 acre estate is home to 164 acres of vineyard, split evenly between Pinot Noir and Chardonnay. The second generation, Joy Sterling and her brother Laurence, oversee the estate, and have dedicated their time and attention to improving vineyard practices, implementing regenerative agriculture and sustainability initiatives, and advocating for their community and the environment.
Dick and Nancy Ponzi helped put Oregon on the map in the United States and the world, and the Ponzi family has worked continuously for over 50 years leading and innovating in the region and, in the case of Pinot Noir, across the country and indeed the world. Today winemaker Luisa Ponzi continues her work of the last 30 years with the family of Champagne Bollinger, which acquired Ponzi Vineyards in 2021.
Over the last 15 years La Fleur-Pétrus has become one of the most fascinating and, from a quality standpoint, extraordinary stories in Bordeaux. A wine borne of a great historic terroir, that through nurture and creativity has become something greater than perhaps could have been imagined, and a bright shining light of Pomerol.
It is difficult to sum up in a few lines the long and splendid history of the estate. It was already known in the 12th century but there were not yet any vines. In the 16th century the estate anticipated the future development of the Médoc which was to start abandoning the cultivation of cereal crops in favor of vines, and Château Margaux became a high place in the art of growing and making wine.
These 3 estates are run by an extended family and represent in both the past and future an extraordinarily exciting story: estates on the right bank of Bordeaux making utterly authentic, soulful wines, led by a dynamic young generation eager to bring its own perspective and energy.
Chanson is a true mid-size Domaine. Unlike many of their competitors, their wines are produced using the grower model rather than the négociant model. They have extensive holdings of over 111 acres of exclusively Premier and Grand Cru vineyards in the heart of Burgundy. Chanson is obsessed with maintaining a consistent quality level across the entire range. The wines have a seductive and distinctive style due to the rigorous approach to viticulture and vinification.
In two decades of work, Lucien Le Moine has become one of the most talked about Burgundy producers, making some of the most sought after wines from the region. The approach is extreme – two people, together doing everything by hand, working with a dazzling array of Burgundy’s great terroirs.
Bollinger is one of the rare Grande Marques that’s still family owned. Known for its rich, elegant and polished style of Champagne, their outstanding wines are the result of rigorous attention to detail and incredibly labor-intensive practices that few houses are willing to undertake. Underscoring its excellence, Bollinger has remained British secret agent James Bond's Champagne of choice since 1973.
Ayala is one of the most exciting stories in Champagne today, almost the definition of a boutique Champagne producer. Independently owned, a small, young and dynamic team handles every step of production from grape reception to labeling in their jewel of a facility with incredible precision, crafting Chardonnay-focused wines that deliver immense pleasure, freshness, and elegance.
Domaine des Baumard has been planted with vines since 1634, and has remained in the same family since then. In the mid-20th century, however, is when the estate started to build a reputation as one of the greatest white wine producers in the Loire Valley, and the world.
Langlois-Chateau has a rich history as one of the leading producers in the Loire Valley. Their Cremants are produced with standards far beyond the appellation requirements and even beyond Champagne AOC standards. The result is Méthode Champenoise wines of incredible finesse. The still Sancerres are equally notable and are benchmarks for the appellation, with brightness, intensity, depth and minerality.
Since its creation in 1946 by Etienne Guigal, the Guigal family has produced a Châteauneuf-du-Pape. The terroirs of Nalys realize a dream spanning three generations to join this leading prestigious and historic appellation. Marcel and Philippe Guigal will bring passion and rigour, their family quality philosophy, and the ambition of waving the flag of Châteauneuf-du-Pape at the very highest level.
The more you learn about the Guigal family, the more astounding becomes their story. Their wines are the benchmarks for every Rhone appellation, and over the last thirty years they have become arguably the most lauded producer in the world. Year after year the Guigal family produces wines of exceptional quality that in all classes offer exceptional value.
Burgundy meets the Rhone. An utter respect for tradition, and in some ways a total break. We've watched as Mounir and Rotem Saouma, of Burgundy producer Lucien Le Moine, slowly developed their estate and wines in Chateauneuf-du-Pape, and the results today are too extraordinary and distinct to ignore.
Founded by Abruzzo native Gianni Masciarelli in 1981, Masciarelli and its wines have become the standard-bearer for the Abruzzo region, and an inspiration to all emerging Italian wine regions. After a summer in Champagne, Gianni Masciarelli became convinced that world-class wines could be produced in Abruzzo, and through tremendous vision and non-stop innovation, Masciarelli became one of the most admired wineries in Italy.
Volcanic wines are currently a hot topic among wine critics and enthusiasts worldwide, and Paternoster is very much of the moment: it is a volcanic wine in the literal sense of the term and stands on an extinct volcano. Paternoster is located in the relatively unknown southern Italian region of Basilicata, on the slopes surrounding Mount Vulture, and has long been considered one of the region’s most important wineries.
Attems is one of the most historic producers in the northern Italian region of Friuli, with a winemaking heritage dating back nearly a millennium. Attems wines have a decidedly Friulian character: fresh, full of flavor and elegant, they respect the singularity of the unique terroir of a region ripe for discovery.
Luciano Sandrone is one of the most iconic producers in Barolo, and his story is an extraordinary one. In the bottle, Sandrone’s wines straddle the modern and traditional styles of the region: elegant, attractive and easy to appreciate right from their first years in bottle, but with no less power and structure over time than traditional Barolos.
Masseria Surani is located in Manduria, one of the most renowned areas in Puglia for the cultivation of the native Primitivo grape. Manduria was first colonized in 700 BC by the ancient Greeks, and Masseria Surani pays homage to the winemaking heritage of the area by producing high quality wines that respect the terroir and tradition of the land on which they are cultivated.
Masseto is one of the world's iconic wines. Coveted by international collectors and fine wine connoisseurs across the globe, Masseto constantly receives the highest accolades from the most prestigious wine critics in the world, and is a fixture in the international fine wine trade indexes.
Le Macchiole can best be defined as the “Boutique Bolgheri.” The winery is known for its spectacular single-varietal wines, and their signature grape varieties are Syrah, Merlot, and Cabernet Franc and work is always conducted with the priority being "the expression of the land." The winery continues to evolve in both the vineyards and in the cellar to allow the soil characteristics from this estate property to be the defining identity in the wines.
Poggio al Tufo is located in Tuscany's coastal Maremma region near Pitigliano, an historical Etruscan city known for its volcanic soils rich in tufo, a specific type of volcanic rock. Poggio al Tufo encompasses 3 estates in different areas of the Maremma, each with its own unique microclimate, but all sharing the influence of volcanic soil and Mediterranean breezes.
The Casisano estate is located in the southeastern part of Montalcino between the St. Antimo Abbey and the Val d'Orcia, arguably the most quintessentially picturesque area in all of Tuscany. Casisano wines are the result of 100 years of passion and a deep understanding of Montalcino, its terroir, and the spectacular wines produced there.
Today, Luce goes so much further than was originally envisioned when started as a project over 20 years ago. The estate now has some of the most exceptional vineyards in Montalcino and, as of 2018, a state of the art winery to nurture every step of the winemaking process. The original vision, however, remains the same: to produce a bold and ambitious Super Tuscan that reflects the culture of Montalcino.
Petrolo is the definition of a cult winery, with an owner and a story that have helped create its legendary status. While the estate's benchmark wine, the Merlot cru Galatrona, deservedly receives fireworks in the press and is part of the history of Tuscany’s quality revolution in the late 1980s and 1990s, the winery's two other standouts, Torrione and Boggina, are an equally thrilling success - Sangiovese from a special and virtually unknown appellation bordering Chianti Classico that today produces wines of distinct regional identity.
Tommasi has always been a standard bearer of the Amarone appellation. Established in 1902 around the family home in Pedemonte in Valpolicella, the winery has grown and expanded into the choicest areas of the region under the guidance of the many generations of the Tommasi family. The winery is known above all for its classic approach to winemaking in Valpolicella, favoring elegance and balance, and paying homage to the winemaking tradition of their home region.
One of the oldest port houses, Quinta do Noval is also arguably the greatest. It is unique among top port houses in that most of the ports are made from estate-grown fruit and, notably, all of the vintage Noval wines are from the single Quinta do Noval vineyard.
Juvé & Camps is an indisputable worldwide leader of Spanish premium sparkling wines. This family-owned, 100% estate-based producer is revered in Spain for its painstaking focus on quality and sustainability, and its important role within the country’s conversation on fine wine in general. A winegrowing family for over 200 years, in 1921 Juvé started producing the first sparkling wines under their name. They have been pioneers in the viticulture and production of sparkling wines since then. If you have visited Spain, you have seen with your own eyes the prevalence of Juvé & Camps. It is not an exaggeration to call it a national institution.
Ferrer Bobet is about respect. Firstly, the mutual respect of two friends, Sergi Ferrer-Salat and Raül Bobet and their passion for the world and culture of wine. Secondly, the respect for the long traditions of viticulture and vinification in Priorat and a commitment to the economic and social development of the region. Thirdly, and above all, the respect for the terroir and a dedication to producing wines that reflect the distinctive mineral essence from the land.
Finca Decero has become recognized not only for having one of the highest quality vineyards in all of Mendoza, but also for catapulting into an elite group of the most highly regarded producers in Argentina. The wines all come from the single Finca Decero vineyard, and the winery’s focus is entirely quality focused – the varietal Malbec and Cabernet Sauvignons they produce can easily be compared to wines selling for twice the price. These are serious wines that moreover showcase the best of Argentina: a beautiful mix of purity and elegance.
The majestic condors soar above the Andes Mountains capturing in their flight Argentina’s finest wine appellations. Sourced from premier vineyards throughout Mendoza and thanks to the nuanced winemaking lending a fresh fruit profile and elegant structure, each wine in Flight of the Condor range shows varietally pure wines which excel in their regional of origin. The inaugural 2019 vintage, the second consecutive stellar vintage in Mendoza, provided optimal conditions in the high elevation vineyards from which the grapes were sourced. Winemaker, Tomas Hughes, recognizes vineyards with lineage in the region—mostly high elevation sites spanning both older regions such as Luján de Cuyo (over 100 years old) and newer wine growing regions such as Uco Valley. Flight of the Condor Malbec and Cabernet Sauvignon are stunning examples of Mendoza as a whole.
Founder Frank Mitolo drew inspiration from his Italian heritage and especially his horticultural background - he is the 4th generation of a family of agriculturists – in starting the company in 1999. In 2001 acclaimed winemaker Ben Glaetzer became a partner, and together Frank and Ben have shared an uncompromising dedication to producing wines that express purity of flavor, show elegance of structure, and maintain a rich, powerful complexity. In a short period of time, Mitolo has become recognized as one of the finest producers in McLaren Vale.
The mission at Settlement is to seek out the most distinguished parcels of fruit from some of Marlborough’s finest organic vineyards and create four wines that reflect the diverse plots of land within this famed region. By choosing exceptional vineyard sites little is required in the winery. The purity of fruit and flavor is nurtured in the vineyard, and the delicate variations of each season are embraced in such a way that little intervention required. The results are elegant, complex and structured.
Almost since its inception, Dog Point has been recognized as among the very top (arguably the very top) wine producers in New Zealand. Their two very different Sauvignon Blancs, their Pinot Noir, and their Chardonnay are all wines of astounding quality and complexity not just in the context of New Zealand wines, but globally.
Ginraw is a super-premium gastronomic gin from Barcelona. It's produced with the finest botanicals, individually sourced and harvested fresh and in season from their top growing locations. They use a unique distillation process that combines the traditional method of single batch copper still distillation with the latest gastronomic techniques in low-temperature distillation using a Rotaval. Madness, perfection, talent, gastronomy and soul epitomize Ginraw!
Bonanto is the ultimate aperitivo! It's an entirely new concept inspired by the rich aperitif culture in its home city of Barcelona and across the world. It's disrupting the aperitif category with its innovative and unique style. It has a strong personality but a well-balanced, delicate flavor. It's extraordinarily versatile allowing it to be enjoyed simply on the rocks with an orange twist, with a splash of sparkling wine, soda or tonic, or as the basis for the most cutting-edge cocktails. It's perfect anytime!
In traditional Mexican culture, Sundays are a sacred time to eat, to drink and to be merry -- with no work, no matter what. Legendario Domingo translates to “Legendary Sunday”, evoking the sentiments of celebration that is so often accompanied by mezcal.
The Capurro family has been producing pisco for five generations, spanning over 100 years, and proudly played an integral role in the development of Perú’s national spirit. To make great pisco, the family begins with virtuous agriculture. This connection to terroir shines in Capurro’s single estate, vintage bottlings. Longer, hotter days separate Nasca from the rest of the Ica Valley, resulting in sweeter and more consistent grapes at harvest. One of the most arid regions in the world, average annual rainfall is just 4 mm in Nasca. The Capurro vineyard instead relies on ancient subterranean aqueducts that bring water from the Andes Mountains hundreds of miles away.
Åhus Akvavit is the cultivation of over a century of locally honed distillation methods and recipes from its provenance and namesake Åhus. In the center of the tiny seaside village in southern Sweden lies the Spiritchurch, a functioning distillery built in 1906. For many years, all Swedish akvavits were produced at this location. Today, the same sacred location opts to specialize in the production of only one akvavits: Åhus. The spirit has come to embody the finest expression of the village’s unique heritage and dedicated craftsmanship.
The house of Tessendier has been distilling, blending and aging eaux-de-vie for over 130 years using Charentais stills in traditional Cognac methods. Now, the Tessendier brothers, Jérôme and Lilian, are transforming their knowledge of blending and aging techniques to a different world of spirits: rum. By carefully selecting distillates from different regional terroirs of the Caribbean, the brothers have created a unique blended rum in accordance with their historical French method of cognac production that similarly showcase the typicity of these terroirs. Jérôme is the blender, who creates rum in four key stages: origins, aging, finishing and blending. Each of these stages follows the previous one, like the four seasons. This innovative, sequenced approach produces the rum known as Saison, the French word for Season. Jérôme’s intention is to showcase the typicity of these terroirs through his knowledge of blending to create the perfect balance: the richness in molasses from pot still rums blended with the light and delicate notes from the sugarcane distillation in columns.
Founded in 2015, Round Turn Distilling embodies the pragmatism and industriousness of it's New England Forebears. Situated in a 150 year old textile mill on the Saco River, the steam powers stills blend the basic principles of pot-stills with modern innovations and efficiencies to ensure the spirits produced are unique and driven.
New Alchemy Distilling is passionate about bringing new perspectives to classic spirits. Owned and operated by distillers Matt Sweeny and Jason Somerby, both medical doctors by training, the idea for New Alchemy was conceived in the research laboratory where the two founders first met. Matt and Jason combine both artistic and highly technical skill sets to develop new approaches to traditional spirits.
Eleanor Leger founded Eden Specialty Ciders in 2007 after tasting ice cider in Montreal. Canada has always been a leader in ice wine, and a sweet cider industry, utilizing the same methods, sprung up alongside the vinous version. Leger’s great-great grandfather was a blacksmith in the Northeast Kingdom before the Civil War, and her deep roots there caused her to immediately recognize the similarities between the climate in Quebec and that of the Northeast Kingdom in Vermont. Eleanor bought an abandoned dairy farm and became the first producer of ice cider in the United States. Born out of this passion project, Eden is now an industry leader in quality cider production.
Telmo Rodriguez is one of Spain’s pioneer winemakers, advocating native grape varietals tied to the climates and conditions of their sites, and making world-class wines from undiscovered as well as known regions. While Telmo makes rare and limited wines of astonishing character and quality, his everyday wines have been equally praised, and widely recognized for the tremendous value they offer.
El Porvenir was founded within the Calchaqui Valley in the town of Cafayate by the Romero-Marcuzzi family in 2000. They established their first winery in the late 1970’s in Tolombón, just a few miles from the town of Cafayate. They have always been an integral part of the Cafayate community and continually strive to maintain El Porvenir reputation as one of the benchmark wineries of the Salta. Similarly, the family maintains the legacy of their ancestors by incorporating historic methodologies into the current winemaking and viticulture practices. The winery is currently run by Lucia Romero-Marcuzzi, the granddaughter of Roberto, the founder of El Porvenir de Cafayate.
Located in the historic center of Wiltingen in the Saar Valley, the Van Volxem winery dates back to Roman times. The vineyards date back to the 3rd century, and the traces of the original villa remain to this day. Gustav van Volxem purchased the property in the wake of the French Revolution, which ended generations of monastic control. Gustav was a true visionary, and recognized the potential of his spectacular vineyard sites. The estate gained international acclaim over the four generations of Van Volxem family stewardship that followed Gustav. In 2000, Roman Niewodniczanski purchased the property and embarked on an ambitious program to revive the prestige of German Riesling, which a century before commanded higher prices than the top estates of Burgundy or Bordeaux.
La Guita is the top selling manzanilla in Spain, and is made in Sanlúcar de Barrameda. Founded in 1852 by Domingo Pérez Marin, the estate has long made manzanilla their singular focus. The wine is made in two bodegas, and the smaller of the two, Bodega Misericordia, dates to 1526. Located in the heart of Sanlúcar, it was once the Hospital de San Juan de Dios. The larger bodega, Pago Sancular Viejo, is located on the road to Jerez and accounts for about 80% of La Guita’s production.
In the very heart of Franciacorta, lies the centuries old residence of the Barboglio family; with its 16th-century wine cellars and surrounding vineyards, the estate serves as an all eloquent testimony to the age-old winemaking traditions of the region. The cellars of this venerable winery continually witness the unfolding of the impressive winemaking tradition that the Barboglio family inherited in 1836. With the introduction of the Franciacorta DOCG, Emanuela Barboglio was able, in 1968, to wisely guide the winery into specialized, high-quality winegrowing. Today, her two children, Giulio and Lucia Barzanò, have accepted the challenge of this priceless inheritance and are committed to handing it on, with increased luster, to future generations.
Rio pays homage to the picturesque side canals in Venice, along which quaint bars bustle with life as city goers settle down for a glass of the world-renowned Pinot Grigio, accompanied by an antipasti, a salad, or light seafood. Let this outstanding Pinot Grigio, dry, crisp and refreshing, momentarily transport you to these canals in the “City of Water."
Trediberri prides themselves on their upstart status. No ancestral coat of arms adorn the walls of their winery, no rampant horses or fluttering angels guard the vineyards. They are a young, artisanal family operation — in fact, they view their lack of history as a feature, not a flaw — with a keen focus on the present, using their wines as a medium for the unique terroir of Berri.
La Carraia was born in 1988 as the collaboration between the Gialetti family, expert viticulturists in Orvieto, and the Cotarella family, of Antinori fame. Edoardo Gialetti, along with sons Mauro and Marco, own 190 HA of some of Italy’s oldest terroir in Orvieto, dating back to Etruscan times. With five distinct vineyard sites, nestled almost exclusively on hillsides that average 300 meters in altitude, La Carraia is 100% estate grown. Their vineyards are in the southern portion of Orvieto, and enjoy a distinct microclimate as a result of a hydroelectric lake that was build in the late 1970s by the Italian Government. The lake helps keep temperatures down on hot summer nights, allowing the grapes to maintain their all-important acidity. The soils at La Carraia are largely volcanic, and some of the vineyards include clay as well.
Installed in a former farmhouse in the hamlet of La Halbardiere, the Domaine of Wilfrid Rousse distinctive signature over the surrounding lands: a weather vane depicting a mermaid holding in his hand a fish. This historic weather vane once donned the roofs of the nearby medieval castle in Savigny-en-Véron. In present, Wilfrid Rousse extends over 19.5 hectares between the municipalities of Savigny-en-Véron, Beaumont-en-Véron and Chinon. It is composed of 18 hectares of Cabernet Franc plantings, which are transformed into the Domain’s cuvées of both red and rosé wines.
Domiane de Pierre is a small estate in the heart of the Loire Valley run by 4th generation vigneron Lionel Gosseaume. That said, Lionel took an unusual path to winemaking. As a young man, he left the Loire to study agriculture and pursue a career. While he was away, his brother Thierry inherited his family’s domaine. When he came back home in the early 2000s, Lionel began looking for vineyards of his own. In 2007, he went to work for a next door neighbor at what would eventually become Domaine de Pierre. The neighbor’s name was Jean-Claude Maurice, and he tended the vines from 1960 to 2007, before handing over control to Lionel.
A generations-old family-run winery situated in the heart of the Loire Valley just east of Nantes, Domaine de la Furonnière has a dedication for crafting expressions of the land in each bottle. Passing down techniques from grandfather, to father, to son, and now led by vigneron Daniel Bonneau, the Domaine works each vintage to bring out the taste of the Loire in every sip, producing the purest expression of the land, with as little manipulation as possible.
Jo Pithon started his famed domaine in 1978. His parents were winemakers in Anjou, and Jo has done as much as anyone to lift the appellation, and the Loire Valley as whole, onto the world stage. His focus on dry whites, now commonplace, was very innovative in the last two decades of the 20th century. He was also at the forefront of organic farming, the use of indigenous yeasts and the rejection of sugar and acid additions.
Located in Cruzille, Emmanuel’s family comes from five generations of Burgundian grape growers and barrel makers. Emmanuel’s grandfather was a pioneer in organic viticulture and created the first organic vineyard in Burgundy in 1954 (certified since 1991). The story of the small town of Cruzille becoming the birthplace of organic agriculture in Burgundy is truly unbelievable. Today, the Domaine is run by brothers Emmanuel and Patrice, who maintain their family's historic winemaking and vineyard practices that are rooted in deep respect for both wine and the land.
La Source Gabriel is a family partnership between Régine Sumeire and her nephew Roger Blanc-Sumeire. The Sumeire family has owned Domaine Font-Freye since 1933, and acquired the adjourning Château la Tour de l’Evêque in 1958. The estates are located in the picturesque village of Pierrefeu-du-Var.
Noah River Wines are good old fashioned everyday wines made by veteran Winemaker Jamey Whetstone. After scouring California for good quality grapes and years of building relationships with growers, Jamey has crafted wines that are deeply satisfying to drink. They are juicy from the California sunshine, made with a light touch, and refreshingly balanced with savory characteristics that speak to their versatility. We are so pleased to be able to offer these wines in New York for the first time.
Tyler and Kim Elwell launched Halcyon Wines in 2013 after Tyler discovered an intriguing Cabernet Franc vineyard along the Central Coast—a varietal he always dreamed of working with. Tyler, who was raised in Santa Barbara, has since scoured the vineyards of California to find Cabernet Franc planted in a wide variety of climates and terroirs. Focusing on sustainably farmed vineyards and minimal winemaking, Halcyon highlights the versatility and range of an often misunderstood grape varietal. Cabernet Franc takes center stage in all it's forms - white, red, and bubbly. Kim has worked to express the energy and tone of these unique wines through artful labels and playlists of songs that pair with the wines. Together the Elwells combine their deep-rooted love of wine and California, bringing you a nouveau take on California Cabernet Franc.
Ferren is a winery dedicated to tiny lots of artisanally made single-vineyard Chardonnay and Pinot Noir wines from the far Sonoma Coast of California. Each of the vineyards Ferren works with is a jewel of the true Coast, has been hand picked based on its potential for producing profound, age-worthy wines, and is farmed to the highest standards of sustainability and wine quality. The wines are made using traditional Burgundian methods without fining or filtration, and fermentations are carried out exclusively by native flora that arrive on the grapes from the vineyards.
Zin Collective is a labor of love for winemaker Jamey Whetstone. After spending his formative years in the wine business working for none other than Turley, he has become a passionate advocate for sustainable viticulture and a style of Zin that is fresh, brambly and balanced. As the name suggests, Zin Collective is sourced from like-minded vineyards scattered along the North Coast with a few choice sites in Lodi as well. Jamey has developed relationships that allow him to source this great fruit at prices that make Zin Collective a go-to.
Innovation in pursuit of balance and refinement are hallmarks of Remírez de Ganuza's history and style. Founded in 1989, the relatively new bodega has struck a chord in strategic vineyard selection and constant self-reflection, allowing for new ideas to proliferate in the winemaking process. The style of the bodega is consistenly graceful, while still maintaining a true Rioja character of expressive, bold flavors.
Timplace Wine Co is a collaboration between longtime friends Henri Gabriel and Jamey Whetstone. They were inspired by the way that wine reflects a time and place - a culmination of climate and season, site and study, and the time and place where a bottle is enjoyed with friends and family. Their passion to produce transparent wines that are vibrant and fresh, from carefully sourced vineyard sites led them to Lodi's underappreciated heritage vineyards and growers who share their philosophy. Many of the vineyards that Henri and Jamey work with have old vines that have stood the test of time and escaped commercialization. Motivated to help preserve these historic sites and prevent them from being plowed under, they are crafting world class wines with depth a personality that will help shape a new legacy for the region.
In 1989, David Cobb planted the Coastlands vineyard that became well known through wines made by Hirsch and Williams Selyem. Though the original plan for Coastlands was simply to sell grapes to a few artisan vintners, David's son Ross had a different vision for the exceptional fruit. In 2001, Ross crafted 130 cases of Cobb Wines’ inaugural Coastlands Vineyard pinot noir. Since then, Ross has taken the helm and Cobb Wines has evolved to include four other hand-tended, independently owned vineyards on the Sonoma Coast. Though these vineyards share certain essential Sonoma Coast characteristics, they each have individual soil types, subtly different microclimates, and unique combinations of pinot noir selections. Ross's wines have become heralded the country over as benchmarks for elegance and nuance from the Sonoma Coast.
Jason and Hilary Driscoll met in Washington State and discovered their love of wine through Jason’s work as a chef and their determination to find the perfect wine pairings. What was supposed to be a brief once-in-a-lifetime harvest opportunity in between kitchens, turned into a passion and full-time job as Jason worked his way up through the cellars at Hunnicut Wines before becoming the Assistant Winemaker for David and Katharine DeSante of DeSante Wines. “DeSante University” immersed him both in the vineyards and the cellar. He learned everything from pruning to pump-building. Jason was exposed to lesser known vineyards, both old and new, that produced spectacular fruit. Inspired by the quality wines these vineyards produced, Hilary and Jason conceived Tilth Wines.
Since 1980, Lynn and Anisya Fritz have built Lynmar Estate from it's original plantings, which were some of the oldest in the Russian River Valley, to now include three contiguous vineyards along the Laguna de Santa Rosa Watershed. Their sustainably farmed vines encompass a wide array of clone and rootstock selections that are perfectly suited to their soil types, while wines are made in a state-of-the-art gravity fed winery after the classic Russian River style.
Just eight years ago, Realm Cellars was nearly bankrupt when owner Scott Becker and winemaker Benoit Touquette teamed up to revive it. Fueled by a clear vision and relentless determination, they transformed Realm into one of the most electrifying domaines in Napa Valley today. Now with its own hillside Estate in the Stags Leap District, 50 acres of vines, and access to a number of the finest vineyards in the appellation, Realm makes some of the most sought-after wines in Napa Valley.
Darioush is the culmination of a lifetime of passion and aspiration to share the art, architecture, wine craftsmanship and culture of Darioush Khaledi and his wife, Shahpar Khaledi. Born in the mountains of Northern Iran, Darioush was raised in the remnants of Persian culture, where wine and culture were heavily embedded into society, throughout history, winemaking accompanied the very concept of hospitality, art, poetry and culture for millennia to come. Darioush was instilled with these historic ideals at an early age, and became a lifelong collector of old world wines infused with tradition but energized by modern technique. These two pillars remained key to Darioush as he immigrated to the Napa Valley as an entrepreneur determined to materialize his dream of sharing his journey through his love of wine.
Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.
Over the gently rolling hills around the town of Matellica, Borgo Paglianetto crafts terroir driven wines reflecting the dramatic yet serene land they live and work in. Working organically since conception in 2008, the goal of the winery is to highlight the individuality of their specific vineyards, while producing easily enjoyable wines of brightness and clarity. Vinification is universally simple and unfussy, allowing the range of soils, exposures and microclimates to permeate the character of the wine.
The vineyards of Castell d'Encus provide a space for Raül to experiment with a mix of international varieties at high altitudes. Raül admires this place for its marginal status, feeling that the changing climate in the future will only favor areas that currently labor to ripen fruit. The wines have a thru-line of bright, crisp acidity, a definition naturally sculpted by the elevation and emphasized by the studious winemaking team.
Daimon brewery is one of very few sake breweries located in Osaka and produces sake that truly captures the spirit of the prefecture – a vibrant region that is culturally rich, colorful and known as the street food capital of Japan. Brewery president and toji, Yasutaka Daimon, is a 6th generation brewer that is also a jazz musician. Daimon-san often listens to jazz while making sake, believing that both jazz and sake go together hand in hand. Daimon is a globally minded brewery and world famous for their global sake internships along with creating the Sake Export Association to expand sake outside of Japan.
Casa Silva is the most awarded Chilean winery in the 21st century. They were recently named "Best Winery of Chile - 2020" by Catad'Or Wine Awards, the most important international wine competition in Latin America. All Casa Silva wines are certified sustainable through Wines of Chile Sustainability Code.
Fukucho’s female brewery owner, Miho Imada, is also the Toji – a rarity in Japan to have both jobs done by the same person. Miho-san’s passion and curiosity for sake brewing is truly amazing: to date she has revived a local heirloom rice that was out of use for hundreds of years, created her own hybrid yeast starter, and experimented with brewing sake using white koji. There are around 30 female tojis in Japan, but when Miho-san started brewing there were far fewer. Her extreme dedication to her craft encourages the future of women in this industry.
Traditional but not bound by tradition, Shiokawa-san’s curiosity and scientific approach to brewing results in constant experimentation to make better sake year after year. This brewery is truly a family business, with only three employees: Shiokawa-san, his wife, and his cousin. Although Shiokawa-san first attempted making yamahai 14 years ago as an experiment, the demand for his yamahais have increased to the point where yamahai is now the majority of his total sake production.
4th generation President/Toji Takahiro Nagayama is passionate about his estate grower-producer style sake, allowing him to brew sake that represents his personality and to reach all the people who drink it. "Taka" is the first character of Takahiro-san's name and means "noble." His unwavering discipline and commitment to technical precision results in elegant but restrained sake.
Takatenjin is produced at the Doi Brewery. In a region of endless sunshine and pristine water sources, brewery Doi Shuzo stands out as an iconic producer of the fruity, dry style of sake that the area is known for. Takatenjin is brewed at Doi Shuzo, which is recognized for its environmentally-friendly use of solar power, on-site water treatment, and other renewable energy sources. Pure water put Shizuoka on the map for its tea production and its concentration of wasabi fields—two delicate products that require flawless water like sake does.
Known as the Junmai expert, Chiyonosono was the first brewery to stop adding distilled alcohol to its sake after the rice shortages of World War II, paving the way for the popular Junmai category. Originally a rice wholesaler, Chiyonosono specializes in rice cultivation. Chiyonosono has access to heirloom strains and brews sake with distinctive rice textures and aromas. The brewery is located on the southernmost island of Kyushu—the gateway into Japan—known for Asian and European cuisine, historic architecture, and distinct regional culture. The future 5th generation president and daughter of current the current brewery president, Yuri Honda, is already making a name for herself as an innovator in the sake community and is primed to continue pushing the brewery toward forward-thinking yet approachable sake.
Ginga Shizuku comes from the Kojima Sohonten Brewery founded in 1597, making them one of the oldest active breweries in Japan. After the Kojima family became the exclusive purveyor of sake to the famous Uesugi samurai clan, the Kojima family became known as samurai royalty. Located in the Yonezawa region of Yamagata, a city known for its warrior legacy. Current president Kenichiro Kojima is the 24th generation of the legendary Kojima family.
Jimena made her own winemaking dream a reality when she came across an old-vine Malbec vineyard planted in 1908 in Alto Agrelo farmed by Don Pepe and his family. The balance and structure coming from these old vines are the pillars of Graffito. Jimena also sources grapes from family-owned vineyards in Los Arboles and Vistaflores in the Uco Valley to round out her wines with the perfect blend of fruit flavors, floral notes, and spices.
Kanbara is made at the Kaetsi Brewery. Kaetsu brews powerful, big, bold sake from Japan’s most popular brewing region, Niigata, which is otherwise known for producing light, clean sake. Kanbara’s bold style comes from brewing sake that is muroka (not charcoal filtered). The husband and wife co-owners come from families with sake backgrounds and Toji Kenichiro-san has made sake for over 50 years, giving Kanbara a long history of talent and experience.
Known for its rice-driven style with elegant, rich texture, Kawatsuru pays respect to the crane that symbolizes longevity and good fortune. The brewery president recently promoted longtime female brewery employee, Miki Fujioka, to become the toji. Miki-san is married with two young children (almost unheard of in the sake industry). She is serious, soft-spoken, and incredibly hardworking. Her sake is characteristically round and feminine.
Kojimaya is produced at the Kojmia Sohonten Brewery founded in 1597, making them one of the oldest active breweries in Japan. After the Kojima family became the exclusive purveyor of sake to the famous Uesugi samurai clan, the Kojima family became known as samurai royalty. Located in the Yonezawa region of Yamagata, a city known for its warrior legacy. Current president Kenichiro Kojima is the 24th generation of the legendary Kojima family.
The word "amayna" in Chile loosely translates to "the calm after the storm" - that ominous yet peaceful feeling that you only experience around the ocean. Their gravity-fed winery and vineyards sit with an unobstructed view just 7 miles from the Pacific Ocean. All Amayna wines are certified sustainable through Wines of Chile Sustainability Code.
Konteki is prodcued at the Higashiyama Brewery in Kyoto. Konteki’s culture centers around 15th century ideals of Zen Buddhism and purity in beauty. Kyoto is the birthplace of sake and is home to the local Fushimi Mizu, one of Japan’s most prized water sources of soft, pure water. Well-respected rice farmer Masayasu Tanaka grows rice for the brewery. He is famous for growing some of Japan’s best quality Yamada Nishiki rice, considered the pinnacle of premium sake rice.
La Posta translates to “the tavern,” where the farmers meet to discuss their soils, their vines, their quest for superior flavors, and their passions for life. In collaboration with wine pioneer Laura Catena and esteemed winemaker Luis Reginato, the hard work and skill of the people behind the wines are expressed in La Posta.
Mana 1751 was produced at Manatsuru Brewery. Manatsuru was established in 1751 and became legendary in 1998 when the current toji took over and won every gold medal in sight. This sake embraces a truly purist philosophy; undiluted, unfiltered, unblended, pure rice sake made in the risky and labor intensive ancient yamahai method. Toji Izumi-san is on a quest to push the envelope of sake's flavor, structure, and appeal as we know it today. He has been quoted as saying "It is more important to be the only one than to be number one." This is a true microbrewery; with three total employees making 200 koku annually (4,000 x 9L cases)
Mantensei is produced at the Suwa Brewery. Mantensei creates elegant expressions of umami through sake that can be enjoyed at a wide variety of temperatures. Mantensei polishes its rice to 50% even though the sake is not a Daiginjo in order to create extreme drinkability alongside rich umami and savory notes—a rare balance. They use a higher-than-usual ratio of koji rice to bring out distinctive notes of smoke, honey, and soy.
Rihaku is named after the famous Chinese poet from the 8th century, Li Po, who was known to drink a big bottle of sake and write a hundred poems. Rihaku boasts one of the highest average milling rates of all Japanese sake breweries—a testament to its dedication to high quality. Each Rihaku sake in the portfolio is made with a different type of sake rice, demonstrating how the deliberate style of a producer can be expressed by four rice types.
Tensei is a multi-talented brewery defined by an entrepreneurial spirit, an international outlook, and a laid-back surfer atmosphere. The cultured and forward-thinking brewery has a hand in other enterprises as well, including a beer brewery, a Japanese restaurant, an Italian restaurant, a bakery, and an art gallery all on site. Tensei is inspired by Kanagawa’s beautiful coastline and surfer culture. The town is also the birth place of the famous Japanese woodblock art, The Great Wave.
Located in a region known for its pure rivers and natural beauty, Tentaka has created a sustainable microcosm to preserve and support future generations of sake. President Ozaki-san’s passion for the environment has led the brewery to use local ingredients, to reuse production byproducts, and to get Organic Certification in Japan, the US, and the European Union—one of only two breweries with triple certification. Brewed in a landlocked region, Tentaka sake is locally treasured with only a small amount of sake leaving the prefecture. It celebrates the local flavors of rustic, savory, and meaty foods by brewing rich sake with high acidity.
The brewery was founded in 1597, making them one of the oldest active breweries in Japan. After the Kojima family became the exclusive purveyor of sake to the famous Uesugi samurai clan, the Kojima family became known as samurai royalty. Located in the Yonezawa region of Yamagata, a city known for its warrior legacy. Current president Kenichiro Kojima is the 24th generation of the legendary Kojima family.
Tozai is the authentically Japanese sake that bridges the gap between East and West and is an invitation for all to enjoy Japanese sake. Tozai’s style is approachable for sake pros and novices alike, taking sake out of the “special occasion” category and making it an everyday drink. Each Tozai sake is a classic representation of its style and grade. Be transported to Japan just by looking at Tozai—the labels feature hand-painted koi fish, traditional Japanese kanji, and origami paper patterns.
Made in an ultra-handcrafted and traditional style at Vine Connections’ smallest brewery (280 koku), the kanji on the label translates to “nothing has changed since the beginning.” Like their ancestors who did not have access to modern brewing technology, the Yamada family mills their own rice in-house (unheard of for such a small-production brewery), and they brew at ambient temperatures without heating or cooling controls.
Yuho is produced at the Mioya Brewery. Unapologetically unconventional, Yuho experiments with brewing components and techniques to produce sake that have a wild, gamey characteristic with pronounced acidity and remarkable texture. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. Yuho means “happy rice” and also refers to the city’s supposed numerous UFO sightings. Miho-san believes her sake can stay open for longer than most – she personally likes to drink them after being open for 1-2 months.
Over the years, Ernesto and his team designed their biodynamic farm and vineyard as a sculpture to be gazed upon from the sky, similar to how the Mayas and the Incas designed their cities to be enjoyed by the Gods. Their vineyard is surrounded by natural flora and animals that help them achieve a state of harmony and equilibrium. They pay homage to the Sun in their Rose Garden, and to the Moon in their Vine Labyrinth with music and dancing. They see their winery and vineyard as a home for an artist to create and commune with Nature; to be one with the poetic nature of life. To truly understand the magic, they invite you to come and visit the home of Ernesto, poeta del vino. All Tikal wines are certified sustainable through Bodegas de Argentina.
Founded in the early 90s by husband-wife team Luca and Valerie Orsini, Le Cinciole thoughtfully stewards their vineyards in Chianti Classico with unyielding convictions to organic, sustainable and biodynamic principles. Located in the region's central subzone of Panzano, the moderate climate and marly, sandstone soils combine to foster some of the finest grapes in the region. Steeped in the history of the place, Le Cinciole produces classically styled Chianti with finely textured tannins, as well as a reliable blend of international varietals.
Bruce Jack launched his namesake brand in 2018 after already proving himself as one of the brightest stars in South African wine today. He has decades of global winemaking experience, including time in Australia, New Zealand and America. He incorporates a multi-faceted approach to his craft, drawing on the styles of notable regions without ever attempting to mimic. Rigorous site selection and sampling gives him plenty to work with and only the finest juice makes it into bottle. The wines detailed below are typical for South Africa: Chenin Blanc, Sauvignon Blanc, Pinotage, Malbec. Atypical is the incredibly high attention to detail in each wine. Juicy, zesty, invigorating, powerful - all without ever feeling heavy handed or unfocused; this is the unique skill that Bruce brings to his wines.
La Fuerza is the first Vermouth of the Andes, and is made from two varieties of grapes that grow at the foothills of the Andes Mountain range in Mendoza, Argentina’s premiere wine country. The Rojo (red), an expression of Malbec, and the Blanco (white), made with Torrontés grapes, are comprised of locally grown Andes botanicals, wine, and natural grape must. Over 40 hand-harvested botanicals are used, along with native plants all collected from the Andes foothills. The entire elaboration process -- from gathering plants, distillation, and bottling -- takes place in Mendoza.
Winemaker Robert Brittan, a wine industry veteran with over 45 harvests under his belt, has always had a passion for Pinot noir; a love affair that began in the 80’s when he made several vintages under his Britt Hill label with fruit from Carneros. In 2004, Robert decided to leave Stags’ Leap Winery in Napa and start a Pinot noir project in the cool climate of the North Willamette Valley.
Tabarrini is an undeniable leader and advocate for the terroir of Montefalco. Muscular, bold, and anything but boring, the traditionally crafted wines are given a scientifically specific level of attention in the cellar, resulting in notably different styles that demonstrate the range of soils and exposures at the estate. A white made from Trebbiano Spoletino is a rare example of old vine trebbiano, while single vineyard Sagrantinos provide wildly differing complexions of the same grape. A blend of Sangiovese, Barbera and Sagrantino provides an entryway to study the wines of Tabarrini, while a traditionally crafted Passito rounds out the lineup.
Javier San Pedro Ortega is a fifth-generation farmer and winemaker in Laguardia, the Rioja Alavesa's most emblematic village. Rather than wait to take the reins of his family's winery, he decided in 2014 to strike out on his own with nothing more than a bank loan and some inherited vineyards. The status and pedigree of his wines were quickly recognized, with some calling him “destined to become one of the great Rioja winemakers.” (Ferran Centelles, JancisRobinson.com)
Established in 1970, Cherchi established themselves as one of the strongest advocates for Sardinia’s viticultural history. The winery is one of only a handful cultivating the indigenous Cagnulari grape, native to the northeastern hills around Usini. Giovanni Cherchi, founder of the estate, is largely credited with reviving and commercializing this variety. Vermentino and Cannonau are also grown here, seeing the same level of care and attention in the vineyard that they receive in the cellar. Winemaking is simple and unobtrusive to allow the varietal character of each wine to shine.
Magalas is a very old village with shaded alleys that breathe the southern art of living. When Bruno Lafon arrived he was lucky enough to come across remarkable and expressive terroirs - mostly sandstone soils giving aromatic wines with a very fine texture. They have converted this old vineyard to organic farming and the vinification and aging are very classic and very simple.
Boya was created by the Garcés Silva family, pioneers of the coastal Leyda Valley in Chile. Boya in Spanish means “buoy” – an appropriate name for a wine coming from vineyard blocks that overlook the Pacific Ocean. The winery’s architecture is inspired by its environment, and the surrounding rolling hills determine the different levels of the winery. Boya is made in a 100% gravity fed winery, a winemaking practice that preserves its aromatic potential and natural structure. Wild yeast fermentation, low-sulphur dosing, and little to no fining is also practiced.
Established in the early 1980s, St. Supéry combines Bordelais winemaking tradition with Napa Valley terroir to produce the highest quality estate wines possible. Famed for their acquisition of the Dollarhide Vineyard in northeastern Rutherford, the winery is one of only a handful that can boast 100% estate owned fruit. This, plus their strict adherence to sustainable agriculture and winemaking, have established St. Supéry as a leader of Napa Valley, with consistently great vintages to their name and a bright future to look forward to.
Following in the footsteps of her father Claude Michot, Marielle has kept this passion for wine and now runs her own organic estate. Her winemaking philosophy is based on the principles of a sustainable and reasoned culture. She farms 3 hectares composed of clay, kimmeridgian marl, limestone, and flint soils. Harvesting is mechanical and is pneumatically pressed. After alcoholic fermentation, the wine is rests on the fine lees with regular stirrings.
Force Majeure is an premium winery located in the Walla Walla Valley, specializing in estate-grown, single-vineyard Bordeaux and Rhône-inspired wines. The wines are meticulously crafted by former Bryant Family Vineyard Winemaker, Todd Alexander. From its inception, Force Majeure has been defined by unwavering commitment to outstanding viticulture and exemplary winemaking. The original estate vineyard is in the famous Red Mountain AVA, while two new vineyard sites have been added over the past couple of years in the Walla Walla Valley.
Brander is an early standard bearer for quality Central Coast wine, with their reputation and drive helping to establish the Los Olivos District AVA in 2016. The roots of Brander go back to the 1970s, with founder Fred Brander exploring the potential of this more inland area while more focus was being given to coastal production. The flagship of the winery, the Sauvignon Blanc, proved to be an immediate success and is regarded as a reference for high quality California Sauvignon Blanc today. Working with the estate fruit and trusted neighbors, Brander additionally produces Cabernet Sauvignon and site selective Sauvignon Blanc.