United States

Mondeuse shows all of it’s classic notes here, but in a riper style, thanks to that Californian sunshine. Spice-driven, with good mineral, green herbs, and gorgeous blueberry fruit. Jaimee got her start in wine on the floors of influential wine bars such

A classically generous and full Zinfandel without being overbearing or boozy; the fruit is still bright and integrated with spice. Old Hill Ranch is potentially the oldest vineyard in Sonoma. Bucklin’s goal with this site is to express it to it’s fullest,

Juicy ripe red fruits and elegant texture. Shaunt Oungoulian and Diego Roig make two lines of wine: Les Lunes (more classic and rustic) and Populis, where the focus is easy drinking, yummy wines. They purchase fruit from historic sites around Mendocino, a

Mulberry and crushed strawberries are the name of the game here, with a touch of an ashy minerality on the palate and a bit of tannin. Throw a nice chill on this co-ferment and enjoy.

There’s a Burgundian muscle to this wine, perhaps because the vines are Pommard clones. Joe Perdicini learned to make wine from his Italian grandmother, who in turn learned from her forefathers. Joe’s philosophy is to allow terroir to express itself fully

Lightwell Survey was founded with the plan of showcasing Virginia’s lesser known vineyard locations. Winemaker Ben Jordan left California inspired to make something great on the East Coast. Dark, spicy, silky & soft with prunes & currants giving way to as

Winemaker Ian Brand's ode to Châteauneuf-du-Pape, and by golly, he's done quite a job. This wine, while ripe and rich with black fruit has the complexity of smoke, spice and violets. Flavors of the southern Rhône with the brightness and vivaciousness of C

Sourced from the Conley vineyard in Yakima. The white grapes are direct pressed, while the Grenache Noir sees 30 days of whole-cluster skin maceration. The wines are aged separately in used French oak for 8 months before blending. A fresh, chillable co-fe

Ripe fruit thanks to carbonic maceration, but with touches of green olive and garrigue that are characteristic of Syrah. Jordan Kivelstadt was tired of working at his cubicle, and in 2007, his mother convinced him to move back to the Bay Area and take ove

Each varietal is harvested and fermented separately and then blended and aged for 6 months. Medium bodied with red cherry fruits, cedar notes, and touches of spice.

The Young Red is a juicy little number made from Chambourcin, a French-American hybrid grape of uncertain parentage. Slap a light chill on this bottle and head to the park with some red cups.

Steve Matthiasson got his start growing and selling grapes to Napa heavy hitters like Spottswoode, Chappellet, and Stag's Leap. That pedigree ensures that his own naturally crafted wines are stellar. Ripe cherries, rich spices, and a clean, fresh finish.