Wine Menu

Dense morning fog and evening ocean breeze contribute to this cool climate Pinot Noir. Sourcing fruit just miles off the Pacific coast, Kosta Browne has proven its talent for capturing the beauty of slow-ripening grapes and maintained acidity. It’s hazy in texture and taste, with strawberry, seed, and herb, but complex due to their use of whole-cluster fermentation. This wine is the epitome of great Pinot Noir.

Currently owned by the Krause family of Iowa, Vietti pioneered single vineyard designation and barrel aging of Nebbiolo in Piedmont in the early 20th century. It shows a brilliant brick-red in color, a nose of rose petal and pomegranate, and tastes bright with tart cherry fruit. Oak is well integrated allowing the fruit and earth to take centerstage.

The original Supertuscan, Tignanello was the first estate in Tuscany to combine non- indigenous grapes, like Cabernet Sauvignon and Cabernet Franc, with the local beloved Sangiovese to create a stunning Old World meets New World creation. It opens with generous muddled fruit, lingers with substantial weight, and finishes with coffee and spice.

Translating to “the Pope’s new castle,” Chateauneuf-du-Pape was originally planted in 1309 when Pope Clement V relocated the papacy to Avignon, France! Today, 18 different varietals, both white and red, are allowed to blend a CDP, but DCC, founded in the late 19th century, honors tradition with a blend of Grenache, Syrah, Mourvèdre, and Cinsault. This wine is rich in ruby red fruits and meaty tannins but shows restraint with oak for an elegant texture.

Chateau Lynch Bages, founded in 1749 and awarded Fifth Growth classification in 1855, has been owned and operated by the Cazes family since 1939. As a part of the greater Haut-Medoc, this vineyard is suited for superb wines; however, it excels in its location- a ridge overlooking the Gironde Estuary. This elevation in plantings of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, leads to an advantage- best-drained soils. This third bottling from the estate broods a dark profile of blue compote fruit, pencil shavings, and a one-of-a-kind sense of place and time.

Founded in 1972 by the Wagner family, Caymus has always been considered a bit of a risk taker due to its use of 100% Cabernet Sauvignon- no room to hide insecurities by blending in other grapes varietals. Over the decades, Caymus has garnered the attention of wine drinkers and the media alike, earning its designation as a benchmark in California winemaking, for its surprising consistency and robust character- Deep current, pomegranate, and blackberry fruit intertwine with cocoa, cassis and oak notes of vanilla and cedar.