Wine List

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.

This nouveau-style Syrah was hand harvested and underwent carbonic fermentation for 14 days. Inky purple and fruity, this Syrah drinks like a nouveau, but with more grip. It’s the perfect Thanksgiving turkey wine.

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

A red/white blend of Pinot Noir, Sauvignon Blanc, Pinot Blanc, Pinot Gris. Chillable red with notes of tart strawberry and cranberry with a mierally, almost salty finish.

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

A collaboration between long-time friends in the Languedoc, Cyril and Jean-Mi are the newest producer imported by Selection Massale. This organic Cab/Syrah blend is is vibrant and easy-drinking, full of juicy red fruit with a touch of earthiness.

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% Syrah from Steelhead Run — Iruai’s primary vineyard source in the Applegate Valley of Southern Oregon. The fruit is whole-cluster fermented for seven days, followed by 20 days of occasional treading, and an additional 35 days of submerged cap extended maceration. A super juicy and savory Syrah. olive tapenade and iron.

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.

Skin is 20% Fernão Pires from Lisbon and 80% Siria from Beira Interior — all organic fruit. Skin contact lasts 30-60 days, 10% of which happens in Amphora. The palate is fresh and nutty with a hint of spice and flavors of tangerine, marmalade and pure citrus fruit. Structurally, it is juicy and linear, with a nice saline finish

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.

Bone dry and made in the traditional Georgian method, in qvevri. Medium-bodied with a round grippy mouth feel. High energy with vibrant deep notes.

A field blend of hand-picked, aromatic white grapes (mostly Muscat Canelli, Albariño & Sauvignon Blanc) fermented with ambient yeast and bottled unfiltered. Light, aromatic patio pounder built for your picnic.

This chillable red is a sustainably farmed blend of four varieties including skin-contact Riesling, Mourtaou, Négrette and Merlot. Light red color with magenta hues and Aromas of guava, hawaiian flowers, marionberry and wet stone. The Fourth release of Soul Love is a tribute to David Bowie and the ideal picnic wine.

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.

A very NON-traditional New Zealand Sauvignon Blanc -- organic/biodynamic SB sees 6 months of skin contact. Guava, pineapple, sugar cane and touch of pepper.

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.

100% organic Grecanico, crushed and fermented with native yeast on its skins in terracotta amphorae for 15 days, and aged in in amphorae for 7 months before bottling unfiltered. A concentrated and layered orange wine with notes of apricot, pear and yellow apple.

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

This Riesling comes from various parcels around Stetten and Schnait planted on varying soil types, with sandstone taking the lead. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling

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.

Ojaleshi often passes for a rosé, but here it’s made as a very convincing red wine, with surprisingly deep color and a floral, peppery nose. Full of crunchy redcurrant and cranberry fruit, it’s juicy, with fine, but grippy, tannins and subtle hint of smoke.

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.

The brilliant golden Champagne opens with a complex nose of fruit, citrus, almond, as well as a touch of spice. The palate is silky and full with delicate bubbles and a pleasant minerality to it. The finish is fruity with Mirabelle plum and a creamy mouthfeel.