Bonny Doon Vineyard, established by Randall Grahm, is known for its innovative approach to winemaking, often featuring lesser-known grape varieties. The 2023 Picpoul is sourced from the Sweetwater Vineyard in Monterey County, reflecting the winery's commitment to unique and expressive wines.
TASTING NOTES: Aromas of white flowers with a hint of pineapple.
FOOD PAIRINGS: This wine is just calling out for fresh shellfish or a smooth, meaty white fish like sea bass or halibut. Play to the creamy texture of the wine and consider béchamel or beurre blanc sauces and then highlight the subtlety of the mellow fruits by utilizing vibrant green herbs. Of course if you want to get “funky,” add freshly-grated aged parmesan and play up that “stank.”
Italy, (Langhe DOC) 100% Arneis 14% * Sustainably Farmed
Bruna Grimaldi, a family-owned winery in Piedmont, Italy, is dedicated to producing wines that reflect the region's rich viticultural heritage. Their 2023 Langhe Arneis is crafted from 100% Arneis grapes, a variety with a long history in Piedmont, dating back to the 13th century. The grapes are harvested by hand in early September from vineyards with alkaline soils rich in limestone and clay. Fermentation occurs at low temperatures to enhance the fruity and floral aromas, followed by aging on fine lees for a couple of months to confer softness and complexity.
TASTING NOTES: Aromas of white flowers and tropical fruits such as pineapple and banana. On the palate, it is soft and creamy, with a fresh and enjoyable character.
FOOD PAIRINGS: Ideal with appetizers, refreshing starters, fish dishes, salads, and creamy cheeses.
California and Oregon, (Non-AVA) 30% Savagnin, 20% Grüner Veltliner, 20% Chardonnay, 30% Savagnin Rose Musqué 12% * Natural Wine
Iruai Winery, formerly known as Methode Sauvage, is based in the California Alps and is known for its innovative approach to winemaking. Inspired by the white wines of the Jura and Savoie regions of the French Alps, this blend comes from high-elevation sites in the Shasta-Cascade regions of the Trinity Alps and Oregon's Siskiyou Wilderness.
TASTING NOTES: Aromas of dried flowers and brush are framed by electric acidity, almond, and citrus—imagine dropping a Ricola into a margarita and setting off in a canoe.
FOOD PAIRINGS: Pairs well with pork belly, Thai and Indian spice dishes, and Spanish rice.
Since its inception in 2007, Paul Dolan Vineyards has remained dedicated to creating exceptional wines through the highest organic standards. As we continue to evolve, we have embraced Regenerative Agriculture practices, enhancing our commitment to the environment and the land we cherish. By farming in the image of nature, rather than trying to control it, we have cultivated vibrant vineyards that thrive with a diverse ecosystem of plants, insects, and animals.
TASTING NOTES: Brilliant golden-green in hue, the Paul Dolan Sauvignon Blanc shows tantalizing aromas of melon and pear with fresh tropical fruit. On the palate, the tropical notes carry through to a mouthwatering crispness that is rounded out by ripe green apple, honeydew, and zesty citrus. Full-flavored and beautifully balanced, it is a wine that invites another sip and pairs magnificently with a variety of foods.
FOOD PAIRINGS: Goat cheeses, rich fish, shellfish, vegetable dishes.
Sourced from across the historic Seven Springs Vineyard, this Chardonnay captures the full character of the site—multiple vine ages, exposures, and parcels working together to express a true “gestalt” of the vineyard. Farmed organically with biodynamic principles and crafted with a light touch in the cellar, this vintage shows Seven Springs’ signature balance of bright fruit, finesse, and vibrancy. The wine opens with its classic pale straw hue and a delicate natural spritz, signaling both restraint and energy. Aromas of Meyer lemon, Asian pear, Golden Delicious apple, white flowers, and a hint of salted pastry crust lead into an electric, textured palate that is both refreshing and deeply expressive of place.
TASTING NOTES: Pale straw with a subtle, palate-lifting spritz. Aromas of yellow tree fruits—Meyer lemon, Asian pear, ripe apple—layer with white blossoms and a savory, salted pie crust note. The palate is bright and energized, yet cushioned by gentle texture, creating a harmonious, food-friendly style.
FOOD PAIRINGS: Excellent with roast chicken, seared scallops, creamy pastas, grilled vegetables, spring salads, or soft-rind cheeses. Its combination of texture and acidity makes it versatile across a wide range of dishes.
