Our Portfolio / Wine Library
CHAMPAGNE
– Françoise Bedel et Fils
– De Sousa et Fils
– Diebolt-Vallois
BURGUNDY
– Domaine Bzikot
– Anne & Hervé Sigaut
– Domaine des Lambrays
– Domaine Hubert Lamy
– Benjamin Leroux
– Sylvain Loichet
– Domaine Christian Moreau
– Patrick Piuze
– Domaine Potel
– Domaine Castagnier
– Les Champs de l'Abbaye
BEAUJOLAIS
– Domaine des Côtes de la Molière
BORDEAUX
– Les Trois Petiotes (2009)
RHONE
– Maison Stephan/Jean-Michel Stephan
– Domaine de La Grande Colline/Hirotake Ooka
– Domaine Saladin
– Domaine de la Verde
LOIRE
– Domaine Pithon-Paillé
– Les Cailloux du Paradis: Claude Courtois, Etienne Courtois
– Julien Courtois & Heidi Kuka
– Bernard Baudry
– La Grange Tiphaine
– Domaine Guiberteau
– Domaine Huet
– Sebastien Riffault
JURA
– Domaine de l'Octavin
– Domaine Pignier
LANGUEDOC-ROUSSILLON
– Mas des Caprices
– Vignoble Reveille
– Domaine St Eugenie
– Domaine Vaquer
SAVOIE
– Jacques Maillet
PORTUGAL
– Quinta da Pellada/Alvaro Castro
– Herdade do Rocim
– Wine & Soul
SPAIN
– Viñas del Cambrico
– Casa Castillo
AUSTRIA
– Weingut Erwin Sabathi
GEORGIA
– Nika Bakhia
We carry:
– Organic, Biodynamic, Natural, & Low-Intervention Wines
– Leading producers and undervalued winemakers from France, Portugal and Spain
– Library Wines: Bordeaux, Burgundy, Tuscany, Napa Valley & Sonoma
– Grower Champagne & Sparkling Wines
– Sherry
– Port, Brandy, Armagnac & other spirits
– High-quality artisanal condiments, including biodynamic Traditional Balsamic Vinegar from Acetaia Guerzoni and Singapore's finest hot sauce, Marzo Heat
Customer Favorites
“Aceto Balsamico di Modena IGP” (Balsamic Vinegar of Modena)
Ingredients: Organic biodynamic grapes and wine vinegar
Unfermented grape juice is cooked according to the traditional method over an open fire, left to ferment in kegs, and is gradually mixed with the wine vinegar. Like all Guerzoni products, this vinegar was produced from biodynamic and organic grapes and is free from coloring and preservatives.
Gold IGP Balsamic Vinegar is the result of the longest fermentation in kegs of various prized woods. The slow acetic fermentation produces a fragrant, high-density vinegar that most closely resembles the Traditional Aged Balsamic Vinegar of Modena. It has an intense aroma and tastes rounded and balanced, with distinct sweet and sour notes. We recommend it drizzled over aged cheese, fruit, cheese, condiments, rice, soup, eggs, and even ice cream!
250ml – $55
