United States

The mission at Ohza is to reinvent the Mimosa as a refreshing drink that doesn’t bog you down with excess sugars but has more fresh flavors than bland hard seltzers and the like. Mission accomplished!

This is a fun little sparkling white(?)/orange(?)… you decide. Gewürztraminer has a lovely aromatic quality, beautifully expressed with skin-contact wines (and in bubbly). Notes of dried peach, cereals and even a touch of toasted sesame.

Underripe strawberry and peach fruits, lemon blossom, and a touch of lively grapefruit on the palate. Samantha Sheehan was inspired by Champagne, and crafts all her sparklers in the traditional method. She sources only organic fruit, using a minimal inter

Very dry, with a depth of red fruit, a bright acid, and tight bubbles. Madson is the project of viticulturist Ken Swegles and winemaker Cole Thomas. They’re focused on making wines that express the terroir of each vineyard site.

Piquette was originally something winemakers would make for vineyard workers to sip on while they conducted harvest. Winemaker Todd Cavallo was the first to produce and sell piquette in the U.S., and the trend has caught on. It’s light, airy and delicious

The mission at Ohza is to reinvent the Mimosa as a refreshing drink that doesn’t bog you down with excess sugars but has more fresh flavors than bland hard seltzers and the like. Mission accomplished!

Jen and Zach Pelka founded Une Femme to celebrate their favorite female winemakers. The Callie is a wine made by Samantha Sheehan of POE wines in Napa. Her focus is highlighting the terroir of California, crafting wines with minimal intervention.

Formerly the “Tanzem Dame” label, Bloomer Creek has revamped these pét-nats for the 2019 vintage. Complex, with classic petrol notes on the nose, giving way to an array of fruits, both citrus and stone, on the palate.

Gilbert Gruet was born in Bethon, France, in the southern edge of the Champagne region. He dreamed of one day making his own wines & was able to upon discovering this great terroir in New Mexico. The Blanc de Noir is creamy & fresh with notes of baked pea