Wine List

Dark red in the glass but surprisingly light and fresh to drink, this medium-bodied red is wild and fruity with a bit of earth, herb, and spice. Enjoy with a light chill, grilled meats, red sauces, and pizza forever.

Zippy, fruity, full of life! Fruktstereo's motto is "Leave No Fruit Behind," and they deliver wonderful, fun ciders and fruity pét-nats using mostly fruit that would otherwise be considered waste. 80% apples (Cox Orange & Gloster) and 20% pears (Clara Friis & Conference). 30% of the fruit is from Haväng – right by the Baltic Sea on the east coast of Skåne in the Verkeån nature reserve. 70% is surplus fruit from local growers in Österlen and northern Skåne. If you wanna try some rad Swedish cider that leans Basque in style - run, do not walk to the Thundie bottleshop.

Tart cherry, raspberry, a kiss of soil, a whiff of smoke and spice. This juicy barrel-aged grenache is compelling without being heady. Drinking more like a light red than a rosé, this wine is made for hearty veggie dishes, grilled lean proteins, and light, heartfelt conversations.

​Whole cluster grenache from Equus Vineyard along the Yakima Ridge in the Columbia Valley AVA. Foot tread and left to soak for 48 hours, then pressed and moved to an egg-shaped flex tank. 200lbs of pressed Gruner Veltliner skins are added to the must and remain through 11 days of primary fermentation. Gentle punch down each morning to keep the cap wet. Unfined, unfiltered, no added sulfur. Aged for 22 months in neutral red wine barrels.

Feral with finesse, this smoky stunner from Alsace is perfect for al fresco dining as the setting sun brings with it the crispness of cold night air. Bright ruby in color, a fruity medium-bodied red that's silky with notes of silt, wild violet, hibiscus. A whiff of smoke meets red berries, cherry, and sea moss.

80% Grenache, 20% Syrah in collaboration with Ingrid Nueil from Domaine Purviti. Les Equilibristes ("The Tightrope Walkers") is a winemaking collective that collaborates with makers across several regions in France to make wine outside of their typical style/habits. Please enjoy this big, full, fruity and surprisingly fresh red without the massive tannin that is typical of the region. Big berry notes, eucalyptus, touch of clove and earth with a gentle but lingering peppery finish. Best at room temp or with a slight chill.

Fermented and aged in amphora, this 6 month skin contact Rkatsiteli is a shiny, silky amber with lots of grip. Apricot up front, orange peel, black tea and savory herbs on the finish. Very approachable for the uninitiated, interesting enough for the cool kids.

Whole bunches of organic Carignan macerate in the juice of direct-pressed Grenache to create the cleanest, most crushable spring-into-summer party wine. Fruity with a touch of earth, crisp, juicy - the perfect light-bodied chilled red for every golden hour from now until it’s-too-damn-hot.

Beautiful, fresh, juicy. Bramble and black cherry meets the sweet smell of barnyard without the funk and with a touch of pepper. Perfect with a slight chill. Sip on the patio at dusk as the air is getting crispy. Close your eyes. You feel that? We are emerging from a long, hard winter ready to fall in love again.

Helem is a 10-day Skin Contact Chardonnay that has been fermented and aged in amphora. The 2022 vintage offers vibrant aromas of fresh fruit and subtle floral notes, with a touch of earthy minerality, creating a beautifully balanced and aromatic wine. Expressive, slightly tannic with notes of peach, black tea, orange peel. Lovely mineral finish. Can be enjoyed by itself or with mezze, grilled fish or veggies, and creamy sauces.

This pizza wine is for lovers (or besties). Crafted from certified organic Lambrusco Grasparossa grapes with Malbo Gentile. Spontaneous fermentation with native yeasts, bottled unfined and unfiltered, with no added sulfites​. Vibrant red currant, blackberry, and floral notes of carnation. Zesty and refreshing with a crisp, dry finish and delicate effervescence​.

100% Trebbiano d’Abruzzo grapes grown organically. Striking amber color, aromas of dried apricots, orange zest, white flowers. Vibrant with flavors of citrus fruits, stone fruits, and herbal undertones. Great dinner party wine to pair with roasted chicken, seafood, Mediterranean cuisine.

Unsulphured orange wine from 80 year old vines of Malvasia di Candia Aromatica. Rich, deep, complex with notes of orange candied fruit, spice, cinnamon and herbs. Ripe and warm, yet agile and refreshing. A flexible wine you can enjoy with food or as its own meditation.

Fantastic entry-level Riesling, this full-bodied white is still tart and somewhat nutty with aromas of honeysuckle, camphor, and spice. Pairs with pork, shellfish, or spicy food.

Crisp and clean with lively acidity and subtle minerality. Dealcoholized sparkling Chardonnay from a third-generation winemaker in Healdsburg, CA. Notes of green apple, Meyer lemon, peach. Drinking less or not at all but refuse to compromise on flavor? You need this bottle in your life.

100% Trebbiano that undergoes spontaneous fermentation in stainless steel with indigenous yeasts, and is then bottled unfined and unfiltered. A fun and fizzy Bianco that is bone dry, with lively bubbles and loads of minerality.

100% Pinot Noir from biodynamic vineyards in the Grand Cru of Verzy

Deep, dark, wild berries, woodsy, yet bright on the palate. Sixteen hours of maceration yields a potent, explosive rosé built on considerable texture and volume. This wine did not come here to play with you!

100% Chardonnay

A beautiful mineral-driven grower Champagne: golden straw in color, generous on the midpalate with dried citrus peel and hints of apple and pear. Most of the vines are around 35 years old. Grapes are hand harvested and traditionally pressed. Primary fermentation takes place in small foudres and barrels with a few battonages. Partial malolactic is used with aging on the fine lees. Disgorgement is by hand with no dosage. This is a Thundie fave for reasons!

A wild blend of Riesling, Pinot Gris, and Gewürztraminer. Three weeks on skins has the color screaming Pinot Gris, but Gewürz dominates on the palate. Baking spice, cooked stone fruit, refreshing acidity. Fermented and aged in stainless for nine months. Bottled without fining, filtration or added SO2.

Fruit Pet-Nat made in collaboration with Loire Valley winemaker Côme Isambert and Sweden-based cider extraordinaire duo, Fruktstereo. This zippy and fun low-abv banger is a combination of foraged and old orchard cherries, cider apples, cider pears, raspberries and strawberries.

Grown on sandy soils in Roero, the biodynamic Arneis is sourced from a neighbor’s vineyard and aged in clay anfora, resulting in a delicate wine with aromas of white flowers and nuts. The palate shows a zippy kind of acidity with a mineral-driven structure that balances the touch of stone fruit and almondy finish.

For 2022, Centime is made up of certified-organic Vermentino, Albariño and Picpoul. The grapes are destemmed and fermented on the skins for 12 days, then aged in neutral oak barrels for 10 months. This is a non traditional orange wine, and at just 11.8% alc, is light and fresh, while still textural.

100% Riesling is grown at McFadden Farm in Potter Valley, macerated on the skins for a total of 55 days then aged for seven months in neutral oak barrels before bottling. The result is a Riesling racing with acidity, aromatic but not overly tropical. It smells like burnt sugar and wildflowers, with notes of green pears and bright citric acidity.

Certified organic Gewürztraminer from McFadden Vineyard, fermented on the skins for 10 days. Wildly aromatic and popping with ripe stone fruit.

This velvety-textured Semillon was hand-picked from Yount Mill Vineyard in Napa Valley, then spontaneously fermented in stainless steel. Nacré -- meaning mother-of-pearl -- is a testament to its affinity for pairing with oysters. Crisp, racy and focused.

50/50 blend of Sylvaner/Gewürztraminer from our favorite punk-rock Alsatian winemaker, Eric Kamm. Direct pressed and aged in stainless for 18 months. Unfined & unfiltered.

100% Palomino from the 100 year old, biodynamic-practicing Lopez Ranch Vineyard — foot stomped and pressed, then barrel fermented and aged for 11 months in old American and French oak. Fresh and zesty, subtly tropical with plenty of body

Mourvedre, Cinsault, Pinot Noir, and a touch of Muscat Canelli are blended to make this crisp California rosé. Very aromatic and bone dry.

Direct-pressed Muscat is blended with skin-fermented Alsatian varietals (mostly Riesling), then aged in a combo of neutral oak and stainless. Notes of white peach, apple, and pear

Eric Bordelet's Poire Authentic is a just-off-dry, sparkling perry cuvée made from a blend of biodynamically-grown pears. Incredible value considering the cost of entry Fine bubbles. Loads of ripe pear.

For 2023, the bianco is a blend of Ribolla Giala and Tocai Friulano, fermented together on their skins, blended with direct-press Trebbiano, and aged in a combination of concrete and sandstone jars. Bursting with lychee and orange stone fruit.

White and red Zinfandel from around southern California. Some are direct-pressed, some are whole-bunch fermented. Very fresh wine with notes of raspberries, rhubarb, and herbs; low tannins for a clean finish.

100% Negroamaro from Fox Hill Vineyard, lightly foot tread and cold- macerated for 72 hours. Fermentation with wild yeasts and native bacteria. No fining, no filtration, and just 20ppm of sulfur at bottling. The refreshment of a salty white with the texture of a light red -- drinks like a light aperitif

Single-vineyard Vermentino was foot tread and macerated on skins and stems for 24 hours. Spontaneously fermentation and zero sulphur added at harvest or during any point during winemaking. Bottled unfined and unfiltered with s small addition sulphur was at bottling

100% Chenin Blanc from the 60-year-old, dry-farmed and head-trained vines at Deanda Vineyards in Redwood Valley, CA. Direct-pressed, fermented in stainless for 20 days, then moved to neutral-oak barrels for 7 months. No fining, filtration, or addition of SO2.

hand-picked xinomavro fermented (partially whole-cluster) in amphora with nothing added, and no machinery used at any stage. Aged on the lees for 6 months and bottled unfiltered with no sulfites added. Blackberries and cherries on the nose, with a long, very savory finish.

Organic, dry-farmed pinot gris sees one to two weeks of carbonic maceration before pressing into stainless steel and barrel. No fining or filtration, and minimal sulfur added. A great introductory orange wine. Like grown up tang with stone fruit and moderate tannin.

The ‘La Lie Fine’ line is a second-bottling run from Whitcraft — collecting the settled fine lees from the 2022 Vineyard Designate Pinots. Keeping the wines unfiltered means at bottling roughly 3 cases worth of wine is left in each barrel. This blend combines that wine from the best 2022 Pinot barrels and allows them to settle for 4 months before bottling.

100% Trousseau Gris from Fanucchi-Wood Road Vineyard in the Russian River Valley of Sonoma County. The fruit was foot crushed and left to macerate on skins for three days before being pressed to neutral puncheons and stainless steel for fermentation.

95% Montepulciano & 5% Sangiovese from Broc’s own certified organic Fox Hill Vineyard. The grapes are immediately foot stomped and pressed into a stainless tank to naturally ferment and age for six months — Italian lavender, raspberry, cherry candy

100% Albariño from Rias Baixas (Cambados) in Galicia, Northwest Spain. Directly pressed without crushing, spontaneous fermentation takes place in neutral french oak, prior to racking to stainless steel for maturation sur lie. Zero/zero.

Roug'e Clair is a 50/50 blend of biodynamic Mourvèdre & Carignan, co-fermented and co-macerated for less than a day before pressing and a short élevage in fiberglass. Bottled unfined, unfiltered, no additional SO2. Walking the line of dark rosé and light red, the wine drinks best with a slight chill — soft tannins, cranberry & pomegranate.

Made from surplus garden apples from 2021 with an addition of Opal plums in the summer of 2021. The plums were stomped and added the juice and skins to the tank for a second fermentation with the apples. Dry, fresh fruit sparkling with notes of almond and plum.

Organic zin is lightly foot-pressed before undergoing carbonic maceration. The free-run juice is rested in barrels for 11 months and bottled with minimal SO2. Dried plum and blueberry and a fresh raspberry character. The finish is soft and
peppery.

Partners Pascal Choime Laurence Alias produce this Demeter-certified Merlot/Malbec. Grapes are manually harvested and fermentation is spontaneous with a short maceration and 6 months of aging in stainless steel vats. Bottled without fining, filtration or added sulphites.

Biodynamic field blend fermented in concrete for 6 months and bottled unfiltered with minimal SO2. Crisp and easy, the ideal wine for aperitifs and fish-based dinners.

100% Chardonnay from Rancho Alamos. direct-pressed and capped while still fermenting for natural bubbles. Zero So2 added Unfined and unfiltered. Tropical like a resort piña colada.

A fun, fresh, and incredibly drinkable pet-nat from Donkey & Goat that has wonderful aromas of stone fruits and florals alongside citrus and acidity that makes it quite balanced and lovely with summertime foods.

A sparkling wine co-ferment of 60% dessert pears and 40% Melon de Bourgogne grapes fermented with native yeast, unfiltered and unfined. No sulfur added, zero/zero.

2017 back vintage of 100% Melon de Bourgongne from Muscadet in the Loire. Green apple and lemon peel meet a ton of honeyed texture. Incredible value wine.

Burgundy, France

100% Chardonnay

A beautifully bright and flinty white Burgundy. Perfectly balanced, white flowers and apricot. Perfect dinner white.

Hand picked, destemmed, then left on the skins during the first 3 days of fermentation. Pressed and then fermented in open top Italians amphorae, and an Australian Clay Egg. Aged 9 months before racking. Nothing added so nothing is taken away.

An all-organic co-ferment of regional varietals: Gelber Muskateller, Sauvignon Blanc, Welschriesling, & Zweigelt. Fermentation is spontaneous and the bright rosato wine is bottled in traditional-to-the-region liter bottles with no fining or filtration and minimal SO2 addition.

100% organic Pallagrello Negro is destemmed before a short maceration period of a few hours leading to the wines beautiful dark pink hue. The fermentation is done without the use of commercial yeasts in stainless steel tanks and aged for 4 months.

An elegant skin contact wine of indigenous Sicilian grapes Grecanico and Inzolia (50/50). Leads with grapefruit peel and stone fruit, followed by dried Mediterranean herbs and a long, honeyed finish. Crisp, clean, intriguing medium-bodied wine for the experienced orange wine drinker and refreshingly approachable for those trying the category for the first time. Enjoy on its own, or with seafood and creamy pastas.

100% organic, Muscat petit grains spontaneously fermented and macerated for 8 days. Aged in barrel and tank for 6 months.

100% Chenin Blanc from Clarksburg, CA was gently foot tread prior to pressing then allowed to settle in tank before racking to neutral french oak to ferment in barrel. Notes of pear, green apple, brioche with a kiss of salty/savory. Spontaneously fermented, unfined, & unfiltered.

Le Dilemme d'Achillé is 100% Niellucciu from 35-year old vines grown in clay-limestone soil. This saignée rosé sees 8 hours of maceration before it is bled off. It is then aged in stainless steel vats for eight months.

A crisp, mineral driven pink wine made from co-fermented direct press red varietals and skin-contact whites grown by us here in North Yuba. Don’t think of it as a rosé, but rather a wine that is slightly pink, made for food and built for aging, but approachable in its youth if you like structure and acid.

78% Sauvignon Blanc and 22% Riesling from Santa Ynez Valley, fermented spontaneously on the skins for two weeks. Bottled without fining or filtration using <10 ppm sulfur.

50% Sauvignon Blanc, 40% Sémillon, 10% Cabernet Sauvignon, direct pressed and aged for 6 months in sandstone jars. Somewhere between a white and a rosé with great texture and notes of melon and citrus.

Marco has been fanatically tending the vineyards and making the wine at his family's 10th century castle, as well as helping his wife to run the best hotel/restaurant in town, since 1989. A darker, richer rosato that is 100% Lagrein and spends 36 - 48 hours on the skins. Black cherry, tart cranberry fruit with a earthy nose.

Almost black in the glass, it is viscous, perfumed, sanguine and dry with penetrating acidity and lip-smacking length. Fermented on the skins in Qvevri without added yeast and then aged for 9 months before being bottled unfiltered.

Arnot-Roberts has played a huge part in advocating for naturally produced, single-vineyard bottlings from the Golden State. Fermentation in stainless-steel gives the wine its precision, while aging in neutral oak barrels lends a creamy textural quality. The Watson Ranch Chardonnay is expressive and balanced, showing notes of pear, hazelnut, and apricot, with chalky undertones and stony minerality; zesty, balanced, and all around delicious

Organic Riesling grapes were hand-harvested underwent fermentation with indigenous yeast. Aged in old barrels for 31 months on the lees and bottled with no filtration, fining or added sulphur.
High quality Riesling from south facing slopes. This is rich and full bodied and is best served with food.

100% Grillo from Alessandro's top sites in the Alcamese hinterland above the idyllic Gulf of Castellammare on western Sicily's northern coast. The grapes are harvested slightly over-ripe and see a 3 day maceration prior to pressing and élevage in old chestnut casks. Unfined, unfiltered, minimal SO2 at bottling.

Carefully selected Malvasia di Candia ferments spontaneously and sees 6 months of skin contact in steel. The wine then ages 6 more months before being bottled with no added SO2. Rustic and serious. lemon marzipan with tangerine peel, gingerbread and stone fruit.

Garganega and Trebbiano di Soave grapes harvested by hand after spending 2 weeks longer on the vine than usual. Fermented with indigenous yeast in stainless steel and kept in the skins for 6 months. No fining, filtration or added sulfur. Medium to full body with amazing concentration of ripe citrus and stone fruit flavors, rich and precise.

Super elegant, copper-colored wine from Calabria, bridging the gap between orange and rosé. Biodyamic Gaglioppo is spontaneously fermented and aged in Georgian qveri for 9 lunar cycles.

100% Gaglioppo from 40 year old vines in Calabria, IT. Spontaneously fermented, aged in stainless for 9 months, and bottled with no clarification or filtration, this hazy gem is the perfect pairing for your antipasto or charcuterie & cheese board.

100% Montepulciano d’Abruzzo. Grapes were hand-harvested, pressed, and macerated with the skins for a day. Fermentation takes place in stainless using wild yeasts. Unfined, unfiltered, no SO2.

A blend of 80% Grenache and 20% Tempranillo sourced from Napa Valley’s Atlas Peak AVA, it’s then fermented and aged in 400L puncheons under a sherry yeast flor for 3 months and an additional elevage for 15 months. Flavors of bitter watermelon rind, orange zest, sweet prosciutto, strawberries and cream, orange caramel and a salty acidity.

A delightfully cloudy bottle of pét-nat, made from Welschriesling, a grape which confusingly bears no relation to Riesling proper. Marvla Tindo is an artisanal producer from the ancient Slovakian town of Nitra, where the volcanic soils impart a wonderful smoky, flinty minerality to the wines.

55% Pinot Noir, 45% Chardonnay

Light gold in the glass, complex nose of fresh citrus, crisp fruit, a touch of brioche and spice. The palate is silky and full with delicate bubbles and a pleasant minerality to it. Classic brut champers.