Frank's Pizza Napoletana

100% Glera. Perfect for any occasion. "This non-vintage prosecco opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, bartlett pear & white almond with vibrant acidity and a silky mousse." - 90 pts., The Wine Enthusiast

Blend of 70% Chenin Blanc (Aka: Pineau de la Loire) & Ugni-blanc. A quality sparkling wine made from a meticulous selection of the finest grapes from the vineyards of the Val de Loire. Light golden color. Small long-lasting bubbles. Full and frothy on the front palate with almond, fig and pear flavors with a soft integrated finish. Ideal as an aperitif, this is the perfect wine for life's everyday celebrations

70% Chenin Blanc, 20% Chardonnay, 10% Cabernet Franc. Along with lively effervescence, this wine offers aromas of lemon curd, green apple and floral notes. On the palate, taste pear, more citrus, hints of almonds and toast. A great aperitivo or with salmon affumicato salad or pizza, spicy shrimp pizza, fried oysters with creole remoulade, crabmeat & fish dishes and milder cheeses

75% Chardonnay, 15% Pinot Nero, 10% Pinot Bianco. A sophisticated and stylish Italian Champagne-like wine with lots of exotic fruit, yeasty baked bread, peach cobbler and Golden Delicious apple. Rich and creamy with a fine and silky nature. Sparkling wines of Franciacorta, are regarded as Italy's finest, their Champagne. Made in the Methode Champenoise and promoted to D.O.C.G. status in 1995, Franciacorta has a combination of climate and soil very similar to Champagne. "This is a fresh, dense sparkling wine with lots of cooked-apple, fresh-lemon and mineral character. Full body, lots of fruit and a delicious finish." - 94 pts., James Suckling

85% Lambrusco Grasparossa & 15% Pinot Nero (Pinot Noir) Delicate, well-structured with intense fragrances of strawberries and raspberries and a lively round taste. Excellent as a standalone aperitivo or with lighter dishes, salads & desserts. Seductive. "Pale Provençal pink. Crackling, dry tasting, floral. Elegant, pretty and feminine." - Jancis Robinson

100% Pinot Noir. The wine has a beautiful coral, light pink salmon color. Tart red currant, rhubarb and strawberry come together in a very refreshing, rounded fashion. The frothy, foaming mousse is exuberant and highlights the strawberry shortcake flavors brilliantly, maintaining a totally dry palate throughout. This is very satisfying, fun and fruit-driven with a serious core and a bright, lemony, creamy texture and long finish

100% Lambrusco di Sorbara. Deep rosé, ruby red color & DRY with notes of strawberries & brushwood with a fresh pervasive mineral taste with velvety finish. Great with rich pizzas & pasta, salumi & formaggi. Cleto Chiarli is the oldest producer of Lambrusco in Emilia-Romagna

100% Lambrusco Grasparossa di Castelvetro. Very fruity, SWEET & effervescent…all the grapes' fragrances can be felt. Refreshing acidity. Apart from being a good companion for traditional cuisine from Emilia (rich pastas & salumi) it is also a natural accompaniment to desserts, namely rich chocolate…BUDINO!! Its' smoothness makes it surprisingly pleasant, though avoiding excesses. Captivating. "May we recommend possibly the perfect wine to go with your meticulously handcrafted Neapolitan pizza? Italians, it turns out, aren't big on vino with pizza. Beer, yes (Peroni, usually). There is one rather obscure exception: Gragnano, the frizzante red that comes from the town of the same name on the Sorrento Peninsula outside of Naples. Drunk young and served chilled, Gragnano has a touch of sweetness, a smoky finish and a slight effervescence that cuts the fattiness of cheese and oil." - New York Magazine, July 13, 2009

50% Piedirosso 40% Aglianico 10% Sciascinoso. A semi-sparkling, dry, red wine, very much appreciated by the Romans & later Popes, who drank them in the summer slightly chilled. Considered a "petit vin" not to be served with roasts or to be aged, but meant to be enjoyed with pizza & even though it is red, fish, pasta & vegetable dishes. A Neapolitan classic, from grapes grown in the volcanic soil of Vesuvius

100% CORTESE. A lovely pale gold in the glass, with mint, oregano and sage spice on the nose. Its' palate brings spice, apricot, green fruit, a hint of honeydew melon and zippy fresh acidity with a soft, rounded finish. A wine so refreshing it's easy to miss its complexity

100% Arneis. Named for the rolling hills of Langhe, "Bricco" - hill; "Tondo" – round. A fresh, lively wine that is versatile and food-friendly. Bright straw yellow with greenish highlights. The bouquet conjures up exotic fruit, ripe pears, hawthorn blossom and acacia honey. Soft and full on the palate with a refreshing crispness and luscious finish. A great aperitivo, ideal with light starters, fish & seafood, risotto, pasta & pizzas

90% Verdeca, 10% Fiano Minutolo. Intense fruit on the nose, with scents of tropical fruit, citrus, pear, fennel & fresh spices. It is full, well balanced with good acidity with nice fruit & minerality with a mildly spicy aftertaste. "Askos," (Greek for wine jar) refers to the surrounding Apulian vineyards, first planted by the ancient Greeks with indigenous grape varietals, many of which are disappearing

100% Falanghina. This is a wine that is wonderfully alive, vibrant and refreshing…crisp and fruity with notes of almond blossom, lemon and fresh nectarine with pronounced minerality. Perfect alone by the glass as an aperitivo or with seafood dishes and lighter pizzas & pastas. Falanghina is an ancient Italian white grape of Greek origin that thrives in the rich, porous, volcanic soils of Campania around Mt. Vesuvius

100% Sauvignon Blanc. This wine indulges the nose with grapefruit, tropical aromas of passion fruit, ripe red capsicum with hints of cumin seeds. The palate is smooth, full, ripe and rich; fruit driven with firm, lively acidity & a fine structure. Pairs perfectly with seafood and acidic salads. Fermented in stainless steel tanks with 8% natural fermentation in oak. A beautiful example of NZ Sauvignon Blanc from Marlborough

100% Sauvignon Blanc. This hand-harvested, un-oaked, 100% Sauvignon Blanc is produced from a blend of three Casablanca Valley vineyards: El Ensueño, Belén, & El Principal. The sandy, clay soils and cool, coastal climate contribute to a bright, fresh character in the wine. Citrus notes of lemon, lime, and grapefruit, combined with a mineral undertone lead to a crisp, elegant, and well-balanced finish

95% Vermentino, 5% Viognier. The wine is a beautiful straw yellow color with pale green hues. Bouquet is fresh with zesty aromas of freshly cut grass, grapefruit and hints of ocean air. On the palate, the wine has a creamy and rounded mouthfeel with bright acidity with hints of limestone and a slight earthiness. The finish is lengthy, dry and refreshing. A wonderful standalone aperitivo or with fresh seafood and poultry

100% Fiano. This entirely stainless steel fermented Fiano is a splendid fusion of citrus fruits, apples, pears, with lush notes of quince, orange blossom, spice, hazelnuts & meadow herbs with an excellent underlying minerality and lively acidity. Packed with energy & very drinkable

60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc. This classic blend has been in continuous production since Terlano was founded in 1893. Pinot Bianco provides freshness and good acidity, Chardonnay delivers a pleasing warmth and mellowness and Sauvignon Blanc adds a fine aromatic character. "Fabulously dense and flavorful. Aromas of sliced green pears and lemons follow through to a full body with a rich and tangy aftertaste. I like the lemon grass and herb undertones. Flinty too." - 93 pts, James Suckling

100% Chardonnay. Fermented entirely in stainless steel, fresh, crisp & packed with Chardonnay grape flavor in its' purest sense; bursting with rich, ripe pineapple, red delicious apples, peaches & springtime flowers with nice minerality, wonderful acidity & a clean, lingering finish

100% Chardonnay. An excellent, entry level Burgundy made with grapes from all over Burgundy from vineyards high up at the top of the slopes, close to the forest or "LaForêt". Aged in stainless steel vats 7 to 8 months, with part of the wine aged in oak barrels, allowing the gentle marriage with oxygen, resulting in a wine that is not overly woody but rich in aromas

100% Chardonnay. Pouilly-Fuissé is the appellation for the finest white wines of southern Burgundy's Mâconnais district. This pale gold, old vines cuvée, shows sweetness on the nose, is full-bodied with ripe, open fruit and an elegant finish; just right on the Goldilocks test. From Catherine and Pascal Rollet's 45 year-old vines in Les Chataigniers, Les Bouthières and Pragnes. 8 gold medals, 3 Silver medals in 17 years

100% Chardonnay. From 34 year old vines in the Ca del Buc Vineyard in Castagnole Lanze. Vinified and aged entirely in stainless steel, the wine is bottled in the spring of the year following harvest then given several months of bottle age before being exported. It is light, fresh, brisk and clean with notes typical of local flowers. It is wonderful as an aperitivo and goes very well with antipasti, pasta & fish dishes

100% Chardonnay. Beautiful rich, golden yellow color. Terrifically complex aromatically, lush pineapple dominates the bouquet with orange rind, honeysuckle and a light touch of mineral. Medium to medium-full bodied on the palate, richly textured and filled with pineapple and lemony flavor. The finish remains vibrant and penetrating due to high acidity levels that make it a wonderful match with food

100% Chardonnay. 2015 gave the fruit plenty of time to mature and develop resulting in a stellar vintage. Delicate and aromatic with gentle notes of flower petals, mango, vanilla and soft leather. These gentle aromas continue to the palate where they are met with bright apricot flavors. Balanced with light minerality and a lingering, creamy finish. 1,800 cases made. - Gold Medal-San Francisco Chronicle Wine Competition

100% Chardonnay. From their Lewis Vineyard. Pale yellow straw color with aromas of white flowers, stone fruit, lemon zest & a hint of vanilla, leading to a rich, enveloping palate of lychee fruit and toasted almonds with bright, nice acidity. Barrel fermented in French oak for 9 months, 34% new, 33% once and 33% twice-filled. While ageing on the lees, the wine was hand stirred regularly to promote depth and longevity

100% Chardonnay. The 2015 Far Niente Chardonnay opens with light tropical aromas alongside melon, juicy citrus and a layer of toasted oak and mineral. The silky entry introduces bright melon and citrus notes complementary to the nose, then progresses to a creamy, structured midpalate. The long, mouthwatering finish has bright acidity with lingering citrus, toasted nuts and wet stone flavors

100% Riesling. Light yellow-green color with notes of herbs and stone fruits, Meyer lemon and hints of saffron and ginger. Sweet, fresh, fruity on the palate with peach, tangerine, apple with lively acidity, finishing crisp, focused & clean. Great on it's own, with seafood and spicy foods

100% Moscato. Pale straw yellow in color. Heady perfume of fresh vine flower, peach and tropical fruits. Gently sweet with restrained alcohol, the vibrant fruit flavors envelop the palate, underscored by a refreshing acidity. Pairs well with fruit, sweet cheeses; mascarpone, and sweet desserts; fresh berries and cream, pineapple, pastries and white chocolate or enjoy alone as a sweet aperitivo

85% Chardonnay, 15% Pinot Noir. Winemaker & former French Laundry Sommelier, André Mack, took queues from France's Champagne region with this unique blended rosé. Much like new love, it clouds the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise, and lips to pucker. Provocative aromas of strawberry and raspberry, followed by refreshing flavors of wild strawberry, watermelon rind and a hint of kiwi. 100% single vineyard fruit, from the oldest and best plantings in the McMinnville A.V.A., make it special. ONLY 100 Barrels Made!

100% Nerello Mascalese. The grapes are fermented in stainless steel tanks and partially macerated with the skins of Nero d'Avola then refined for three months in stainless steel tanks. Deep salmon-pink color with delicate aromas of cherry, raspberry, blackberry and appropriate to its name…rose petals. Bone dry, rich palate with refreshing acidity with a long, flavorful finish, this is what Sicilians enjoy in the summertime

100% Grenache. The nose is a perfect marriage of piquant gooseberry & ripe melon. Bone dry on the palate, the minerality intermingles beautifully with flavors of lime curd, orange rind, D'anjou pear & rose hips. A blend of fruit from Alamo Ranch Vineyard in the central coast of California and Eagle Point Ranch in the cold, southeastern corner of Mendocino County. California Rosé made in the classic style of Provence

100% Aglianico. Fresh and lively on the palate with notes of freshly-picked berries on the finish. On the nose, lots of fresh red fruit from strawberries to raspberries, ending in notes of cherry. In the mouth, it presents a freshness recalling red fruit just harvested. Versatile enough to accompany salumi, sausages, pizza and fresh cheeses. The darkest rosé on our list as well as the boldest; bone dry and packed with flavor

65% Grenache, 15% Cinsault, 10% Syrah with Mourvèdre, Clairette and Carignan. Elegant, refreshing, food-friendly, dry and versatile; offering mouth-watering aromas of strawberry, berry pie, watermelon and kirsch with medium body and a richly fruity finish. Dry and lively, it makes a wonderful sipper that's also capable of complementing a wide variety of foods, including burgers, fish, seafood pastas, roasted chicken, pizzas and summer salads. Tavel is the only A.O.C. in all of France made up entirely of rosé

100% Pinot Noir. A "classic" Oregon Pinot with ruby color a nose of fresh lavender and plum jam. The palate has vibrant tones of explosive cherry cola on entry to lush strawberry on the lively mid-palate. Lingering floral tones hang on, finishing clean with nice acidity

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets & cocoa. On the palate it offers luscious flavors of dark cherry, blackberry & floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets & cocoa. On the palate it offers luscious flavors of dark cherry, blackberry & floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

00% Pinot Noir. "Soft wood is noticeable on the ripe nose of dark currant, pepper and plenty of earth character that continues onto the notably finer and more energetic middle weight flavors. There is evident minerality and I very much like the mouth feel of the balanced, focused, detailed and impressively persistent finish. The tannic spine is firm but already well-integrated. The quality is excellent." – Allen Meadows

100% Barbera. La Villa designated wines are made from Barbera vines that are over 30 years old, resulting in a rich, supple "old vine" style wine with notes of cherries, wild berries and a subtle herbaceous-spice quality with light tannins, nice structure and acidity. A versatile food wine that pairs equally well with red and white meats, pasta with meat sauces, cheeses and salumi

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. In French terms, think of this as a "Chianti Villages" wine; like an easy drinking Chianti that has had its oak volume turned from 11 down to about a 2. Decked with soft fruit flavors, black cherry, plum as well as notes of vanilla, leather and walnut. Modest enough to be better with food and make your food better, too. Take a hint from the label, this wine loves piggy! With dishes with bacon, pancetta or prosciutto it's close to magical!

90% Sangiovese, 7% Canaiolo, 3% Colorino. The Grati family has been producing wine and olive oil for 6 generations. This is a classic Chianti with lively ruby color. A great, everyday Chianti; wonderfully aromatic, offering a nose of cherry-like fruit and subtle floral hints. Finestructured with delicious fruit and a dry, harmonious palate combining lip smacking acidity and fine tannins. Don't let the price fool you, it outperforms its price-point considerably! Try with mixed antipasti, pizza, pasta, but also with grilled burgers & steak

Sangiovese with Small Amounts of Cabernet Sauvignon, Canaiolo Nero. From the rolling Tuscan hills between Firenze (Florence) and Siena. Deep, dark ruby color with a full nose with a rich bouquet of dark cherries, plums and iris. Deep cherry and leather flavors envelop the palate with subtle wood notes from two years aging in Slavonian oak barrels and a minimum of 6 months of bottle age. Supple tannins, good acidity and a lingering finish. Perfect with pastas, grilled meats, roasts, and aged cheeses

90% Sangiovese, 10% Cabernet Sauvignon. This is the epitome of modern Chianti with its dark color, pure fruit, balance, power and velvety tannins. The dominant flavors include violets, plums, cherries, orange peel, earth, licorice, cedar and smoke. "The 2014 Chianti Classico Riserva is a dark and enriched expression of Sangiovese (and 10% Cabernet Sauvignon) with above average concentration and extraction. This is a meaty and dark red wine with a powerful load of dark fruit and ripe blackberry with spice, leather and moist terracotta on the close. The finish is soft, creamy and long lasting. I would never have pegged this wine as being from the more difficult 2014 vintage in a blind tasting. You get excellent value here." - 91 pts., Robert Parker's Wine Advocate

90% Sangiovese, 10% Merlot & Syrah. This single estate Chianti Classico is delicious with lots of Sangiovese character; expressive cherry flavors and notes of chocolate & vanilla from 9 months in Slavonian oak barrels. Very drinkable, food friendly with soft, silky tannins & a persistent finish. Vineyards have been on the Peppoli Estate since the middle ages when it was a monastery. "Some dried fruit with strawberry and lemon rind on the nose and palate. Medium to full body. Tangy tannins. Pèppoli is always excellent. Drink now." - 92 pts., James Suckling

100% Sangiovese. This wine has an intense ruby red color. The bouquet is dominated by mature fruity notes, reminiscent of black bilberries. It has a full, concentrated and intense flavor. On the palate there is a very pleasant flavor of mature cherries, which lingers for a long time with sweet tannins that blend in perfectly with the structure of the wine. Villa Cafaggio is nestled in the "Conca d'Oro" (Golden basin), an area recognized as the finest zone for producing Chianti Classico. "100% Sangiovese. 12 months in Slavonian oak barrels, 3 months aged in bottle. Quite dark crimson. Very broad, very fruity. The fruitiest 2012 I have encountered. Lots of fun." - 16.5 pts./20 pts., Jancis Robinson

100% Sangiovese Grosso. Aged 18 months in large French oak casks with 10% of the ultimate cuvée aged in small French oak barrels. This D.O.C. was created in 1984 to make the most of fruit from younger vines. This wine is revered for its distinctive depth of black cherry and wildberry fruit and careful use of oak revealed in a hint of spice and vanilla. Like its higher priced sibling, 'Brunello' di Montalcino, it is a full-bodied wine crafted from pure Sangiovese "Grosso," however it is considered a more vivacious style of wine, combining freshness with structure and can be approached at a much earlier age. Certified Organic 2015. 1,000 or so cases of the Rosso di Montalcino are produced annually

55% Merlot, 35% Syrah, 10% Sangiovese. Deep garnet color. The nose is rich with notes of licorice, sage and thyme. Its' specific Mediterranean character is balanced with intense aromas of well-ripe small dark berries. Medium bodied with silky tannins and refreshing acidity. "Darkly concentrated with thick tones of black tar, espresso, candied cherry, clove, rum cake and bitter chocolate. Although it feels broad and large in the mouth, the wine also shows enormous elegance and focus. That inner opulence is channeled into tight, sharp pulses that impact the palate with grace and poise." – 93 pts., Robert Parker's Wine Advocate

100% Corvina Veronese. Nicely textured with an intense mouthfeel, medium to full-bodied with loads of dark fruit and spice. Tannins are modest and integrated so there are no rough edges, just pure flavors of plums and dark cherries. Corvina Veronese is a late-ripening, thickskinned grape, usually blended in Valpolicella, Ripasso and Amarone wines. This is a great pizza wine

50% Corvina, 20% Rondinella, 15% Corvinone, 10% Oselata, 5% Molinara. A great wine with beautiful ruby red color that respects tradition and territory. Solid & vigorous with balanced flavor. Intense and peppery with notes of leather, cherry, plum jam, licorice and ginger. The first fermentation in 100% in Slavonian oak barrels takes place in autumn after the harvest. The following spring it is then refermented "ripassato" on the must from their Amarone wine, giving the wine greater structure, personality, aromas and color

65% Corvina, 20% Rondinella, 10% Croatina, 5% Molinara. Bold and velvety, with enticing scents of ripe black cherry, spiced plum, blue flower, baking spice and a whiff of new leather. The luscious yet focused palate delivers juicy blackberry, crushed black raspberry, raisin, licorice and a hint of dark chocolate while firm, velvety-textured tannins provide support. - 93 pts., Cellar Selection, Wine Enthusiast

100% Malbec. Sourced from old Malbec vines, the wine fermented with indigenous yeasts, matured for some 11 months in vat and was bottled with no oak. The nose is ripe and heady, with notes of cassis, blueberries, decayed violets, wild herbs, tea leaves and some spiciness, all from the landscape as there is no oak used in its production. It's very dark, purple-colored, with bright fruit from a wine that has had very little contact with air. 2015 is ripe and juicy with nice tannins and concentration of fruit

100% Nebbiolo. Traditionally, Barbaresco is a full bodied tannic wine that requires a long period of maturation before consumption. Modern vinification creates a more elegant wine with an intense bouquet, less tannins and less necessity for maturation. By law, Barbaresco must be aged in oak or chestnut casks for 2 years. Brilliant ruby red color with an orange tinge. The nose is earthy and complex with wild mushroom, licorice, roses and violet notes. It is dry, caressing, mellow and elegant. Great with roasted, braised and grilled meats, poultry and wild game

100% Nebbiolo. Magnificent, noble & dry, made with scrupulously selected, perfectly ripe estate grown grapes. Deep ruby-red, color with garnet highlights and an intense, nose with spicy, earthy, very persistent notes of coffee and roses. Austere, harmonious and velvety on the palate with beautiful structure and balance. Perfect with big, rich foods, grilled or roasted meats and bold, ripe cheeses. Aged 2 years in medium-sized Slavonian oak casks, then 3 years in the bottle

35% Nebbiolo, 35% Merlot and 30% Cabernet Sauvignon. Gaja's absolutely seamless blend of Nebbiolo, Merlot, and Cabernet Sauvignon. The name means "Moresco's site" refering to the former owner of the vineyard. Ruby red in the glass, this is just downright delicious juice! The ruby wine offers a pure aroma of small fruits and an elegant texture. Sweet aromas of energetic red berries, spiced orange peel, roasted earth and savory minerals lead into a fruit-forward palate that is an absolute pleasure to imbibe. The body is balanced and fruity featuring silky tannins. So smooth and effortlessly drinkable, this is a great way to experience the perfectionism of Gaja at a moderate price

75% Carmenere, 25% Merlot. "Più" means "more" in Italian and there's more than just Carmenere in this blend from the Colli Berici, a line of gently rolling volcanic hills in Italy's northeast. The plumy accent and refined tannins marry with French oak. Pronounced nose with black cherry, soy, cocoa and violets. Elegant palate with fresh acidity, firm, integrated tannins and length. Great with salumi, grilled & roasted pork

44% Merlot, 35% Cabernet Sauvignon, 6% Malbec 6% Syrah, 5% Petit Verdot, 4% Cabernet Franc. An artistic, balanced, food friendly blend of the 5 Bordeaux varietals with a touch of Syrah, without the heaviness often associated with California Cab blends. Full of dark black fruits like blackberry & black cherry with a long finish. This wine has soul & drinks like a wine that is twice the price

100% Merlot. The vintage of 2014 marked the third year of California's historic drought. Difficult growing conditions resulted in intensely flavored fruit with rich color and body. Although the weather was very dry, the summer was mild allowing the fruit to fully mature on the vine. Grapes were harvested in late September and early October at the peak of flavor. Red fruit aromas with notes of vanilla, lavender, cedar and mint. Complex structure with well-balanced tannins, velvety mouthfeel and a long finish

100% Merlot. A smooth, supple yet well-structured red wine with a nose loaded with inviting aromas of dark plum, black cherry, hints of cardamom, nutmeg and cinnamon. In the mouth the deep purple fruit flavors unfurl on a richly textured palate, joined by notes of sassafras, baked pie crust and cocoa. Judicious use of oak adds a toasty vanilla accent to the wine and its long finish carries a tinge of sweet tobacco and dark chocolate. Wonderful on its own or with grilled red meat, BBQ, pastas & of course, wood fired Pizza Napoletana! - 6,000 cases made

100% Cabernet Franc. Grapes for this wine were sourced from Lake County, California, some from vineyards as high as 2,700 feet. The area's warm days and cool nights produce wines with balanced acidity and fine tannins. After hand-picking, grapes ferment for 18 days and are maintained in separate vineyard lots, then barrel-aged for 14 months in American and French oak and blended right before bottling. The wine offers aromas of cassis, plum, red berries and hints of oak spice. On the palate, raspberry, black currant, coffee, cocoa notes and peppery undertones. Concentration, layering and depth all add to the enjoyment. - 91 pts., Editor's Choice, Wine Enthusiast

87% Cabernet Sauvignon, 8% Cabernet Franc, 5% Merlot. A blend from three vineyards; a bright, luscious wine. Aged in French oak, it shows cedary overtones supported by a round mid-palate with medium to full-body and nice tannins on the finish. Entry exhibits soft earthtones on the nose with hints of cherry, blueberry and a vanilla-oak softness and wonderful fruit ripeness and a rich, slightly chewy core

100% Cabernet Sauvignon. Vibrant purple color with expressive aromas of blackberries and cassis. Richly textured on the palate with excellent structure and complexity. Robust tannins provide a frame for black cherry flavors and spicy notes of vanilla and cloves, lush and long with balance and style! Grapes sourced from 4 Central Coast appellations: Arroyo Seco, San Antonio Valley, Hames Valley and Paso Robles

100% Cabernet Sauvignon. A spectacular Cabernet Sauvignon from Toscana. Aged for 18 months in French oak barrels, the nose offers aromas of cedar cigar box, tobacco, chocolate, leather, tar and sweet cassis. The robust palate is incredibly fat and juicy, deep and richly fruited with concentrated cassis fruit, mature plum, espresso & clove. Huge body, gloriously silky tannins, nice structure

100% Cabernet Sauvignon. "Hand-harvested, natively fermented and aged in French oak. Smoking good notes of cassis, black currants and hints of plum all emerge from this rich, beautifully textured, layered beauty that has solid tannic grip, a silky, elegant texture and a great finish. It has real elegance and finesse and is a dark fruited, unctuous beauty to drink." - 92 pts. Robert Parker's Wine Advocate

100% CABERNET SAUVIGNON. The color is as fresh and bright. Fresh blackberry syrup, fresh ground black pepper and fresh thyme dominate the aroma. The mouth is densely flavored, plush, and succulent. "A juicy and savory red with blackberry and hints of toasted oak, but not overdone. Full, soft and chewy." – 91 pts., James Suckling

87% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot, 1% Cabernet Franc. The gorgeous dark & dense magenta hues give sense to this wine's concentration & power. Intense aromas of cassis, dry mission figs, ripe plum compote enhanced by cedar & leather scents. The palate is lush with savory dark fruit & a hint of sweet oak & black pepper; well-structured with soft tannins

80% Cabernet Sauvignon, 10% Petit Verdot, 5% Syrah, 5% Primitivo. A wine from vineyards in the Roman countryside and historical summer retreat for Caesar's and Popes. Inky black color, aromas of crushed blackberries & cassis with a meaty smokiness that rises from the glass. Kay is rich, full, powerful, yet creamy in texture and well balanced. Enjoy with grilled steaks and friends with big personalities!

46% Zinfandel, 39% Petite Syrah, 12% Cabernet Sauvignon, 3% Carignane. Aromas of blackberry, ripe cherry, star anise, cinnamon, dark chocolate and freshly roasted coffee. Dark fruit explodes supported by vanilla, caramel and accents of cedar and smoke. "All or Nothing - a wine that accepts no less than the best. This red blend explodes in your mouth with great intensity and leaves you wanting more."

50% Cannonau, 50% Cabernet Sauvignon. Cannonau (Grenache) develops really thick skins on Sardinia and heart healthy wines loaded with antioxidants. Sardinians often live into their 90's and over 100. Dr. Oz says it may be the wine that's doing it! Tanca Farra (Iron Mine) is named for the iron rich soils on the Sella & Mosca estate. "A complex nose shows the complexity of the Cannonau and the strength of the Cabernet with hints of oak. Structured palate; smooth, complex tannins and balanced acidity." - 92 pts., Robert Parker's Wine Advocate

100% Aglianico. A BIG, interesting, intense, ruby red wine from grapes grown in the rich volcanic soil of Mt. Vesuvius. This wine has an overall sensation of freshness; soft and balanced with a smooth finish. "Lots of tar, spice and dried-herb character in the nose. Full body with chewy tannins and lots of stone, black pepper and berry on the aftertaste. Stony soil." - 91 pts., James Suckling

100% Aglianico. Most of Italy thinks of Taurasi, as the Barolo of the South. In Campania, they are more likely to think of Barolo as the Taurasi of the north! This is a great steak wine. "Richly spiced, offering up-front flavors of licorice, crushed black currant, with hints of seared mushroom adding complexity. Well-balanced, bright, lightly tangy acidity and supple tannins to the finish." - 91 pts., Wine Spectator

95% Negroamaro & 5% Malvasia Nera. Explodes with ripe blackberry, currant and plum aromas & flavors with hints of leather, baking spice, plums & figs. Complex & robust, full of earthy-meaty goodness, the palate is rich & round with layers of ripe fruit and nutty undertones. 8 years of aging, 6 in the bottle, results in added complexity. A perfect wine with southern Italian inspired cuisine

100% Petite Sirah. Made from grapes from 50 year old vines, this vintage is seductive and spicy with enticing aromas of baking spices and toasted oak. In the mouth, velvety textures upfront followed by deep, lavish flavors of chocolate, blackberry jam & spice with full-body and a deep concentrated finish. Opulent & concentrated, the ripe fruit softens the tannins, very drinkable & great with food. 2,450 cs made

100% Syrah. Big personality with loads of ripe plums, redcurrants, blackberries & gingerbread carried by a mouthwatering anise – licorise note through a long, violet-edged finish. Saint Cosme, in the heart of Gigondas, is one of France's oldest wine estates in France, with 25 perfectly preserved, in-ground vats, carved into stone by Roman soldiers in 109 AD. It has remained in the same family since 1490

100% Syrah. From Rhone Valley clones planted in 1988, this wine exhibits complex aromas of red and black berries and anise with a hint of tobacco. On the palate, pure, concentrated aromas of berries, cherries, plums, black pepper and mint with spice notes. Elegant and balanced, with medium acidity and a long, clean, peppery finish. Vinified in stainless steel and concrete vats for 12 months

100% Syrah. This is about as close as Santa Barbara ever gets to classic Côte-Rôtie. Glass-staining ruby red with luscious, youthful aromas of blackberry, blueberry and black raspberry, touched with anise and sweet herbs. Rich and ultra-juicy, wildly complex, filled with a mix of savory dark fruit raspberry, red plum, mineral-cherry tart and spice-cake finishing with tremendous energy and vitality

Syrah, Zinfandel, Petite Sirah. Born from a bootlegging operation in a garage, this charismatic, irreverent and completely contagious wine is turning the wine world on it's head! Bursting with intense red and black fruit on the nose, it has an impressive entry with plum, Cherry, cola, dark chocolate and spice with a smooth finish that lingers. Concentrated, complex, and simply delicious

54% Syrah, 22% Grenache, 13% Mourvedre, 11% Zinfandel. Fruit forward, full bodied Paso Robles blend with Syrah providing the backbone. A blend of several vintages of the same wine. Dark ruby color with robust aromas of ripe black cherries, vanilla, nutmeg & tobacco. Velvety mouthfeel with vibrant flavors of red berries layered with pepper, cocoa & anise. A BIG, luscious wine for the money

54% Petite Sirah, 27% Syrah, 19% Zinfandel. "The deep garnet-purple colored 2016 Pessimist delivers a gregarious nose of ripe black cherries, blackberries and blueberries plus notions of Chinese five spice, mocha and raspberries. Full-bodied, voluptuous, soft and plush, it packs in the fruit cake and exotic spices, finishing with great length." – 92 pts., Robert Parker's Wine Advocate

40% Carignane, 38% Mourvedre with Zinfandel, Palomino, Alicante and Mission. A field-blend made from own-rooted (nongrafted) vines planted in 1880 on forty-foot-deep banks of beach sand at the confluence of the Sacramento and San Joaquin Rivers in San Francisco Bay's Carquinez Strait. Evangelho is a viticultural survivor! 138 years later it lies wedged between a PG&E plant, a Burger King and a motel that rents rooms by the hour! The vines are dry-farmed (non-irrigated) and produce deeply flavored, expressive wines that are fresh, bright, full of fresh fruits and zippy acid. You taste the crunchy red fruits of the Carignane, the sappiness of Zinfandel and the feral, exotic spice and earthiness of the terrestrial Mourvedre. - 93 pts., Stephen Tanzer's International Wine Cellar

46% Zinfandel, 40% Grenache, 5% Alicante, 5% Petite Sirah, 4% Sangiovese. "Aged in 50% new French oak. One of the hottest red wine values in California; a gutsy California Cotes du Rhone-like effort, with plenty of peppery, meaty, roasted Provencal herb notes intermixed with kirsch liqueur & spice box characteristics as well as a lush, dense, gorgeously fruity, complex style. This killer offering demonstrates what field blends of Mediterranean varietals & old vines can achieve in California." - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. The "Jack's Cabin" Zinfandel has a reputation of being the most fruit forward of the Rockpile Zins. Dried red fruit dominates the nose & is complimented by richer flavors of chocolate & mocha. The palate is like eating a chocolate covered cherry sprinkled with a touch of white pepper while still exhibiting the Rockpile signature of great intensity & full tannins. On the finish, the acidity is perfectly balanced, giving the wine length & making it a great accompaniment to food. 875 cases made. - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. "Bright ruby color. Deep cherry and blackcurrant on the nose, with complicating notes of rose, violet and smoky herbs; smells like a wine from southern France. Broad, fleshy dark berry and cherry flavors show liqueur-like depth and are framed by velvety tannins. Gains sweetness with air and finishes with a powerful echo of dark berries. The richest of this set of appellation wines and an excellent value." - 89 pts., Stephen Tanzer's International Wine Cellar

99% Zinfandel, 1% Petite Sirah. The 2013 growing season was near perfect; incredible growing conditions, coupled with lower crop, size yielded wines with succinct fruit and incredible focus. High-toned berry fruit jumps out of the glass. Notes of cinnamon, baking spice and espresso bean add complexity to the hedonistic fruit. The entry is soft and lush, exhibiting flavors of rich oak and blackberry cobbler. The mouthfeel is seamless from start to finish, indicative of the perfectly integrated tannin and acid. Aged 14 months in French and American oak

85% Zinfandel, Petite Sirah, Syrah & Mourvedre. "Saldo," a latin word meaning "from here & there," refers to the wine's grapes, sourced from the best Zinfandel vineyards & appellations throughout Northern California. It has a dense ruby color with aromas of black fruits & baked blueberry pie. Rich & full yet velvety on the palette offering dense concentration of flavor backed by good acidity. Persistent, long finish of roasted coffee beans, a hint of vanilla, peppery spice & smooth tannins. Aged in French & American oak barrels, 20% new

100% Nero D'avola. Macerated on skins and fermented in stainless steel. Half the wine is aged in large format Slavonian oak vats for six months. This is a pleasantly drinkable wine with flavors of red and black cherries and aromatic herbs like sage. The typical Nero d'Avola plushness is instantly recognizable. Soft tannins, lots of fruit and a round finish with a touch of savoriness

Trebbiano Toscano & Malvasia Bianca. Vin Santo or Holy Wine comes from the time when these wines were used for Holy Communion. The grapes are dried out on straw mats in the warmest, driest part of the winery, concentrating their natural sugars. It offers aromas of apricots & orange blossom, followed by a caramel, nut & raisin-rich palate with a hint of honey & cream on the finish

Semillon & Sauvignon Blanc. From the makers of Far Niente, Dolce's 20-acre, west-facing vineyard is protected from the prevailing winds so the damp, morning fog of autumn, hangs longer amongst the vines, promoting the growth of Botrytis cinerea or "noble rot" that evaporates much of the grapes' water & concentrates the sugars & flavors. It is aged 3 years in 100% new French oak barrels. This "Liquid Gold," offers aromas of spiced, poached pear, peach cobbler & orange marmalade. The smooth, silky & coating texture, bright acidity & lithe body highlights any occasion; with dessert or instead of dessert or during the meal with a multitude of culinary complements. Try with Salumi è Formaggi Misti

Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz & Tinta Cão. An aged 10 year old Tawny Port with a light delicate palate, challenging the perception of Port as a dark & full-bodied after dinner drink. A ripe, rich tawny with an excellent nose of nuts & hints of mature fruit. Sweet & very toffee like on the palate with loads of caramel, honey & dried fruits, with just a hint of Douro bake. Long finish

n the 18th & early 19th centuries, Madeira was the United States' most coveted wine. Every public event—from the signing of the Declaration of Independence to George Washington's Inauguration—was toasted with a glass of Madeira. This wine boasts incredible balance & refreshing acidity, with knockout aromas of toasted nut oil, cherry pit, toffee, molasses, orange peel and hints of dark honey or maple syrup. Chewy in texture, with dry-edged nut and burnt orange flavors, a touch of molasses sugar and good back-end grip. Despite the extra weight and sweetness, it's not cloying at all—the finish is mouthwatering and long. Quite sweet but the wine's acidity adds focus, nerve and finishing bite

with fresh rosemary, sea salt, Pecorino-Romano E.V.O.O

with lemon, capers shallots

skewers of house made mozzarella, wrapped with pepperoni and roasted in the wood burning oven

thinly sliced fried crisp with our creole remoulade on the side

with crostini, E.V.O.O., sea salt fresh black pepper

succulent peel eat gulf shrimp steamed in white wine-garlic broth with shallots, fresh herbs, sundried tomatoes Calabrese chiles with garlic toast

with creole remoulade on the side

green Castelvetrano black Cerignola olives with citrus zest garlic

a sampling of Italian cured meats Italian cheeses with olives, focaccia various other goodies

Frank's ever-changing soup of the day! Your server is happy to tell you what we have prepared today!

warm grape tomatoes, blistered in the wood oven, mozzarella, balsamic glaze, basil pesto, parmigiano toasted pine nuts

thinly sliced, house cured apple wood-cold smoked Atlantic salmon on arugula, tossed with lemon vinaigrette, hard-boiled egg, capers, red onion and a light drizzle of crème frâiche

crisp romaine lettuce tossed with creamy roasted garlic-buttermilk dressing with tarragon jalapeño, crispy pancetta, red onion, grape tomatoes, shaved carrot, rosemary croutons crumbled Feta

garlic-roasted portobello mushroom cap, topped with warm, herbed goat cheese on mixed baby lettuce, tossed with balsamic vinaigrette, Pecorino-Romano, roasted peppers toasted pine nuts

arugula baby spinach with roasted butternut squash, dried cranberries, crispy prosciutto roasted pecans, tossed with a warm sherry vinegar-cane syrup vinaigrette, red onion, herbed French goat cheese Pecorino-Romano

crisp romaine tossed with house-made Caesar dressing, rosemary croutons parmigiano

arugula tossed with lemon vinaigrette, grape tomatoes, red onion parmigiano

Frank's fried oysters, creole remoulade, baby lettuce balsamic vinaigrette, crispy pancetta, red onion Pecorino-Romano

a cup of soup with a small salad

half of a panino with your choice of a cup of soup or a small salad

a lunch pizzette with your choice of a cup of soup or a small salad

red sauce, mozzarella, fresh whole leaf basil, Pecorino-Romano E.V.O.O

red sauce, imported Mozzarella di Bufala D.O.P., fresh whole leaf basil, halved grape tomatoes, Pecorino-Romano E.V.O.O

red sauce, shaved whole garlic, Greek oregano E.V.O.O. no cheese

white anchovies, capers, red sauce, mozzarella, Pecorino-Romano, E.V.O.O. Calabrian chiles

roasted pineapple, braised pork, crispy pancetta, red sauce, Pecorino-Romano, mozzarella, red onion, chile flakes garlic

hand cut pepperoni, red sauce, mozzarella, dried Greek oregano Pecorino-Romano

braised pork, Italian sausage, mortadella, sopressata, coppa, crispy pancetta, pepperoni, caramelized onions, red sauce, mozzarella, Pecorino-Romano, garlic Calabrian chiles

Italian sausage, roasted peppers, red onion, mozzarella, red sauce, ricotta, dried Greek oregano garlic

sopressata, Kalamata olives, red sauce, smoked mozzarella, Pecorino-Romano, dried Greek oregano, garlic Calabrian chiles

roasted chicken, asparagus, crispy pancetta, red onion, fresh jalapeños, red sauce, mozzarella, Pecorino-Romano, chile flakes, garlic crumbled Feta

wood roasted mushrooms, asparagus, sautéed baby spinach, red onion, roasted peppers, red sauce, mozzarella, Pecorino-Romano fresh thyme, capers, goat cheese garlic

wood roasted portobello white mushrooms, red sauce, mozzarella, fresh tarragon, Pecorino-Romano garlic

grape tomatoes, red sauce mozzarella finished with Prosciutto di Parma arugula with lemon vinaigrette Pecorino-Romano

house-made duck confit, sliced pear, caramelized onion, panna, mozzarella, parmigiano gorgonzola, finished with a drizzle of honey

braised pork shoulder, butternut squash roasted with molasses, panna, parmigiano, fresh rosemary, mozzarella, caramelized onions, goat cheese a drizzle of honey, topped with butter roasted pecans

chopped garlic in E.V.O.O. is the sauce with gorgonzola, Italian fontina, mozzarella, ricotta, Pecorino-Romano, grape tomatoes

a wood fired pizza crust topped with thinly sliced, house cured-cold smoked Atlantic salmon (gravlox), arugula with lemon vinaigrette, capers, red onion a light drizzle of crème frâiche

sopressata, Italian green olives, panna, mozzarella, parmigiano, red onion, garlic, fresh jalapeños, goat cheese honey

roasted chicken, artichokes, Kalamata olives, sautéed baby spinach, jalapeños, crispy pancetta, panna, mozzarella, red onion, goat cheese, Pecorino-Romano garlic

Inspired by the "Notorious F.I.G." from The Secret Stash in Crested Butte, CO. Port-glazed mission figs, panna, Pecorino-Romano, Italian fontina gorgonzola with Prosciutto di Parma white truffle oil

A tribute to the "Rosa" at Pizzeria Bianco in Phoenix, AZ. Chopped garlic in E.V.O.O. is the sauce with parmigiano, red onion, fresh rosemary, Italian fontina crushed pistachios

Based on a great pie at Pizzaiolo in Oakland, CA. Roasted Yukon Gold potatoes, crispy pancetta, red onion, panna, Italian fontina, Pecorino-Romano fresh rosemary. Topped with a soft cooked egg, fried in E.V.O.O. in the wood oven

Another one inspired by Pizzaiolo in Oakland, CA. Italian sausage, rapini, panna, mozzarella, chile flakes, ricotta, Pecorino-Romano garlic

sopressata, Prosciutto di Parma, coppa, roasted peppers, olive tapenade sliced provolone

smoked mozzarella, baby spinach, garlic-roasted sliced portobello, caramelized onions basil pesto

braised pork, Prosciutto di Parma, creole mustard, Calabrian chile aioli, sliced pickle provolone

The Roman classic. House cured Pancetta, egg yolks, Pecorino-Romano, Italian parsley black pepper. No variations please

Chef Allison's, Sicilian great-grandmother's, melt-in-your mouth meatballs on creamy polenta with fresh rosemary sage parmigiano

made with house cured pancetta, ground beef, ground pork red wine

wood roasted portobello white mushrooms, smoked San Marzano tomatoes in creamy risotto with a blend of toasted fennel seed, garlic, Calabrian chile lemon zest, finished with butter Pecorino-Romano

8 oz. of beef with red wine-shallot reduction, wood fired topped with asiago caramelized onions on rosemary focaccia with sliced tomato, wild arugula and creole mustard-mayo

pepperoni, Italian sausage, Kalamata olives, roasted peppers, red sauce, mozzarella Pecorino-Romano

mortadella, sopressata coppa with Frank's olive mix, mozzarella, Pecorino-Romano provolone

roasted chicken, sautéed baby spinach, artichokes, crispy pancetta, panna, parmigiano, ricotta, mozzarella, chile flakes garlic

with house-made mixed berry marmalade

with Alfredo, Marinara sauce or with butter

decadent, Italian flourless chocolate cake drizzled with e.v.o.o. lightly sprinkled with coarse salt

wood fired pizza dough sprinkled with cinnamon sugar drizzled with citrus-cream cheese glaze

with raspberry sauce, fresh berries and house made sorbetto

maple-Bourbon spiced pears on a warm "Dutch Baby" German pancake with our vanilla bean gelato caramel sauce

wood fired dessert calzone with Nutella, bananas, roasted pecans mini marshmallows drizzled with chocolate sauce sprinkled with powdered sugar

Flavors change daily. Ask your server for today's flavors

double shot of Illy espresso, just barely "stained" with a touch of hot milk foam

brought to the table, plunged and served, perfect for two!

double shot of Illy espresso with Frank's vanilla bean gelato Italian cookies

Illy dark roast drip coffee

your server is happy to tell you about the flavors we offer

sparkling Italian mineral water

still Italian mineral water

sweetened unsweetened

lemon

orange

blood orange

100% Glera. Perfect for any occasion. "This non-vintage prosecco opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, bartlett pear white almond with vibrant acidity and a silky mousse." - 90 pts., The Wine Enthusiast

Blend of 70% Chenin Blanc (Aka: Pineau de la Loire) Ugni-blanc. A quality sparkling wine made from a meticulous selection of the finest grapes from the vineyards of the Val de Loire. Light golden color. Small long-lasting bubbles. Full and frothy on the front palate with almond, fig and pear flavors with a soft integrated finish. Ideal as an aperitif, this is the perfect wine for life's everyday celebrations

70% Chenin Blanc, 20% Chardonnay, 10% Cabernet Franc. Along with lively effervescence, this wine offers aromas of lemon curd, green apple and floral notes. On the palate, taste pear, more citrus, hints of almonds and toast. A great aperitivo or with salmon affumicato salad or pizza, spicy shrimp pizza, fried oysters with creole remoulade, crabmeat fish dishes and milder cheeses

75% Chardonnay, 15% Pinot Nero, 10% Pinot Bianco. A sophisticated and stylish Italian Champagne-like wine with lots of exotic fruit, yeasty baked bread, peach cobbler and Golden Delicious apple. Rich and creamy with a fine and silky nature. Sparkling wines of Franciacorta, are regarded as Italy's finest, their Champagne. Made in the Methode Champenoise and promoted to D.O.C.G. status in 1995, Franciacorta has a combination of climate and soil very similar to Champagne. "This is a fresh, dense sparkling wine with lots of cooked-apple, fresh-lemon and mineral character. Full body, lots of fruit and a delicious finish." - 94 pts., James Suckling

85% Lambrusco Grasparossa 15% Pinot Nero (Pinot Noir) Delicate, well-structured with intense fragrances of strawberries and raspberries and a lively round taste. Excellent as a standalone aperitivo or with lighter dishes, salads desserts. Seductive. "Pale Provençal pink. Crackling, dry tasting, floral. Elegant, pretty and feminine." - Jancis Robinson

100% Pinot Noir. The wine has a beautiful coral, light pink salmon color. Tart red currant, rhubarb and strawberry come together in a very refreshing, rounded fashion. The frothy, foaming mousse is exuberant and highlights the strawberry shortcake flavors brilliantly, maintaining a totally dry palate throughout. This is very satisfying, fun and fruit-driven with a serious core and a bright, lemony, creamy texture and long finish

100% Lambrusco di Sorbara. Deep rosé, ruby red color DRY with notes of strawberries brushwood with a fresh pervasive mineral taste with velvety finish. Great with rich pizzas pasta, salumi formaggi. Cleto Chiarli is the oldest producer of Lambrusco in Emilia-Romagna

100% Lambrusco Grasparossa di Castelvetro. Very fruity, SWEET effervescent…all the grapes' fragrances can be felt. Refreshing acidity. Apart from being a good companion for traditional cuisine from Emilia (rich pastas salumi) it is also a natural accompaniment to desserts, namely rich chocolate…BUDINO!! Its' smoothness makes it surprisingly pleasant, though avoiding excesses. Captivating. "May we recommend possibly the perfect wine to go with your meticulously handcrafted Neapolitan pizza? Italians, it turns out, aren't big on vino with pizza. Beer, yes (Peroni, usually). There is one rather obscure exception: Gragnano, the frizzante red that comes from the town of the same name on the Sorrento Peninsula outside of Naples. Drunk young and served chilled, Gragnano has a touch of sweetness, a smoky finish and a slight effervescence that cuts the fattiness of cheese and oil." - New York Magazine, July 13, 2009

50% Piedirosso 40% Aglianico 10% Sciascinoso. A semi-sparkling, dry, red wine, very much appreciated by the Romans later Popes, who drank them in the summer slightly chilled. Considered a "petit vin" not to be served with roasts or to be aged, but meant to be enjoyed with pizza even though it is red, fish, pasta vegetable dishes. A Neapolitan classic, from grapes grown in the volcanic soil of Vesuvius

100% CORTESE. A lovely pale gold in the glass, with mint, oregano and sage spice on the nose. Its' palate brings spice, apricot, green fruit, a hint of honeydew melon and zippy fresh acidity with a soft, rounded finish. A wine so refreshing it's easy to miss its complexity

100% Arneis. Named for the rolling hills of Langhe, "Bricco" - hill; "Tondo" – round. A fresh, lively wine that is versatile and food-friendly. Bright straw yellow with greenish highlights. The bouquet conjures up exotic fruit, ripe pears, hawthorn blossom and acacia honey. Soft and full on the palate with a refreshing crispness and luscious finish. A great aperitivo, ideal with light starters, fish seafood, risotto, pasta pizzas

90% Verdeca, 10% Fiano Minutolo. Intense fruit on the nose, with scents of tropical fruit, citrus, pear, fennel fresh spices. It is full, well balanced with good acidity with nice fruit minerality with a mildly spicy aftertaste. "Askos," (Greek for wine jar) refers to the surrounding Apulian vineyards, first planted by the ancient Greeks with indigenous grape varietals, many of which are disappearing

100% Falanghina. This is a wine that is wonderfully alive, vibrant and refreshing…crisp and fruity with notes of almond blossom, lemon and fresh nectarine with pronounced minerality. Perfect alone by the glass as an aperitivo or with seafood dishes and lighter pizzas pastas. Falanghina is an ancient Italian white grape of Greek origin that thrives in the rich, porous, volcanic soils of Campania around Mt. Vesuvius

100% Sauvignon Blanc. This wine indulges the nose with grapefruit, tropical aromas of passion fruit, ripe red capsicum with hints of cumin seeds. The palate is smooth, full, ripe and rich; fruit driven with firm, lively acidity a fine structure. Pairs perfectly with seafood and acidic salads. Fermented in stainless steel tanks with 8% natural fermentation in oak. A beautiful example of NZ Sauvignon Blanc from Marlborough

100% Sauvignon Blanc. This hand-harvested, un-oaked, 100% Sauvignon Blanc is produced from a blend of three Casablanca Valley vineyards: El Ensueño, Belén, El Principal. The sandy, clay soils and cool, coastal climate contribute to a bright, fresh character in the wine. Citrus notes of lemon, lime, and grapefruit, combined with a mineral undertone lead to a crisp, elegant, and well-balanced finish

95% Vermentino, 5% Viognier. The wine is a beautiful straw yellow color with pale green hues. Bouquet is fresh with zesty aromas of freshly cut grass, grapefruit and hints of ocean air. On the palate, the wine has a creamy and rounded mouthfeel with bright acidity with hints of limestone and a slight earthiness. The finish is lengthy, dry and refreshing. A wonderful standalone aperitivo or with fresh seafood and poultry

100% Fiano. This entirely stainless steel fermented Fiano is a splendid fusion of citrus fruits, apples, pears, with lush notes of quince, orange blossom, spice, hazelnuts meadow herbs with an excellent underlying minerality and lively acidity. Packed with energy very drinkable

60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc. This classic blend has been in continuous production since Terlano was founded in 1893. Pinot Bianco provides freshness and good acidity, Chardonnay delivers a pleasing warmth and mellowness and Sauvignon Blanc adds a fine aromatic character. "Fabulously dense and flavorful. Aromas of sliced green pears and lemons follow through to a full body with a rich and tangy aftertaste. I like the lemon grass and herb undertones. Flinty too." - 93 pts, James Suckling

100% Chardonnay. Fermented entirely in stainless steel, fresh, crisp packed with Chardonnay grape flavor in its' purest sense; bursting with rich, ripe pineapple, red delicious apples, peaches springtime flowers with nice minerality, wonderful acidity a clean, lingering finish

100% Chardonnay. An excellent, entry level Burgundy made with grapes from all over Burgundy from vineyards high up at the top of the slopes, close to the forest or "LaForêt". Aged in stainless steel vats 7 to 8 months, with part of the wine aged in oak barrels, allowing the gentle marriage with oxygen, resulting in a wine that is not overly woody but rich in aromas

100% Chardonnay. Pouilly-Fuissé is the appellation for the finest white wines of southern Burgundy's Mâconnais district. This pale gold, old vines cuvée, shows sweetness on the nose, is full-bodied with ripe, open fruit and an elegant finish; just right on the Goldilocks test. From Catherine and Pascal Rollet's 45 year-old vines in Les Chataigniers, Les Bouthières and Pragnes. 8 gold medals, 3 Silver medals in 17 years

100% Chardonnay. From 34 year old vines in the Ca del Buc Vineyard in Castagnole Lanze. Vinified and aged entirely in stainless steel, the wine is bottled in the spring of the year following harvest then given several months of bottle age before being exported. It is light, fresh, brisk and clean with notes typical of local flowers. It is wonderful as an aperitivo and goes very well with antipasti, pasta fish dishes

100% Chardonnay. Beautiful rich, golden yellow color. Terrifically complex aromatically, lush pineapple dominates the bouquet with orange rind, honeysuckle and a light touch of mineral. Medium to medium-full bodied on the palate, richly textured and filled with pineapple and lemony flavor. The finish remains vibrant and penetrating due to high acidity levels that make it a wonderful match with food

100% Chardonnay. 2015 gave the fruit plenty of time to mature and develop resulting in a stellar vintage. Delicate and aromatic with gentle notes of flower petals, mango, vanilla and soft leather. These gentle aromas continue to the palate where they are met with bright apricot flavors. Balanced with light minerality and a lingering, creamy finish. 1,800 cases made. - Gold Medal-San Francisco Chronicle Wine Competition

100% Chardonnay. From their Lewis Vineyard. Pale yellow straw color with aromas of white flowers, stone fruit, lemon zest a hint of vanilla, leading to a rich, enveloping palate of lychee fruit and toasted almonds with bright, nice acidity. Barrel fermented in French oak for 9 months, 34% new, 33% once and 33% twice-filled. While ageing on the lees, the wine was hand stirred regularly to promote depth and longevity

100% Chardonnay. The 2015 Far Niente Chardonnay opens with light tropical aromas alongside melon, juicy citrus and a layer of toasted oak and mineral. The silky entry introduces bright melon and citrus notes complementary to the nose, then progresses to a creamy, structured midpalate. The long, mouthwatering finish has bright acidity with lingering citrus, toasted nuts and wet stone flavors

100% Riesling. Light yellow-green color with notes of herbs and stone fruits, Meyer lemon and hints of saffron and ginger. Sweet, fresh, fruity on the palate with peach, tangerine, apple with lively acidity, finishing crisp, focused clean. Great on it's own, with seafood and spicy foods

100% Moscato. Pale straw yellow in color. Heady perfume of fresh vine flower, peach and tropical fruits. Gently sweet with restrained alcohol, the vibrant fruit flavors envelop the palate, underscored by a refreshing acidity. Pairs well with fruit, sweet cheeses; mascarpone, and sweet desserts; fresh berries and cream, pineapple, pastries and white chocolate or enjoy alone as a sweet aperitivo

85% Chardonnay, 15% Pinot Noir. Winemaker former French Laundry Sommelier, André Mack, took queues from France's Champagne region with this unique blended rosé. Much like new love, it clouds the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise, and lips to pucker. Provocative aromas of strawberry and raspberry, followed by refreshing flavors of wild strawberry, watermelon rind and a hint of kiwi. 100% single vineyard fruit, from the oldest and best plantings in the McMinnville A.V.A., make it special. ONLY 100 Barrels Made!

100% Nerello Mascalese. The grapes are fermented in stainless steel tanks and partially macerated with the skins of Nero d'Avola then refined for three months in stainless steel tanks. Deep salmon-pink color with delicate aromas of cherry, raspberry, blackberry and appropriate to its name…rose petals. Bone dry, rich palate with refreshing acidity with a long, flavorful finish, this is what Sicilians enjoy in the summertime

100% Grenache. The nose is a perfect marriage of piquant gooseberry ripe melon. Bone dry on the palate, the minerality intermingles beautifully with flavors of lime curd, orange rind, D'anjou pear rose hips. A blend of fruit from Alamo Ranch Vineyard in the central coast of California and Eagle Point Ranch in the cold, southeastern corner of Mendocino County. California Rosé made in the classic style of Provence

100% Aglianico. Fresh and lively on the palate with notes of freshly-picked berries on the finish. On the nose, lots of fresh red fruit from strawberries to raspberries, ending in notes of cherry. In the mouth, it presents a freshness recalling red fruit just harvested. Versatile enough to accompany salumi, sausages, pizza and fresh cheeses. The darkest rosé on our list as well as the boldest; bone dry and packed with flavor

65% Grenache, 15% Cinsault, 10% Syrah with Mourvèdre, Clairette and Carignan. Elegant, refreshing, food-friendly, dry and versatile; offering mouth-watering aromas of strawberry, berry pie, watermelon and kirsch with medium body and a richly fruity finish. Dry and lively, it makes a wonderful sipper that's also capable of complementing a wide variety of foods, including burgers, fish, seafood pastas, roasted chicken, pizzas and summer salads. Tavel is the only A.O.C. in all of France made up entirely of rosé

100% Pinot Noir. A "classic" Oregon Pinot with ruby color a nose of fresh lavender and plum jam. The palate has vibrant tones of explosive cherry cola on entry to lush strawberry on the lively mid-palate. Lingering floral tones hang on, finishing clean with nice acidity

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets cocoa. On the palate it offers luscious flavors of dark cherry, blackberry floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets cocoa. On the palate it offers luscious flavors of dark cherry, blackberry floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

00% Pinot Noir. "Soft wood is noticeable on the ripe nose of dark currant, pepper and plenty of earth character that continues onto the notably finer and more energetic middle weight flavors. There is evident minerality and I very much like the mouth feel of the balanced, focused, detailed and impressively persistent finish. The tannic spine is firm but already well-integrated. The quality is excellent." – Allen Meadows

100% Barbera. La Villa designated wines are made from Barbera vines that are over 30 years old, resulting in a rich, supple "old vine" style wine with notes of cherries, wild berries and a subtle herbaceous-spice quality with light tannins, nice structure and acidity. A versatile food wine that pairs equally well with red and white meats, pasta with meat sauces, cheeses and salumi

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. In French terms, think of this as a "Chianti Villages" wine; like an easy drinking Chianti that has had its oak volume turned from 11 down to about a 2. Decked with soft fruit flavors, black cherry, plum as well as notes of vanilla, leather and walnut. Modest enough to be better with food and make your food better, too. Take a hint from the label, this wine loves piggy! With dishes with bacon, pancetta or prosciutto it's close to magical!

90% Sangiovese, 7% Canaiolo, 3% Colorino. The Grati family has been producing wine and olive oil for 6 generations. This is a classic Chianti with lively ruby color. A great, everyday Chianti; wonderfully aromatic, offering a nose of cherry-like fruit and subtle floral hints. Finestructured with delicious fruit and a dry, harmonious palate combining lip smacking acidity and fine tannins. Don't let the price fool you, it outperforms its price-point considerably! Try with mixed antipasti, pizza, pasta, but also with grilled burgers steak

Sangiovese with Small Amounts of Cabernet Sauvignon, Canaiolo Nero. From the rolling Tuscan hills between Firenze (Florence) and Siena. Deep, dark ruby color with a full nose with a rich bouquet of dark cherries, plums and iris. Deep cherry and leather flavors envelop the palate with subtle wood notes from two years aging in Slavonian oak barrels and a minimum of 6 months of bottle age. Supple tannins, good acidity and a lingering finish. Perfect with pastas, grilled meats, roasts, and aged cheeses

90% Sangiovese, 10% Cabernet Sauvignon. This is the epitome of modern Chianti with its dark color, pure fruit, balance, power and velvety tannins. The dominant flavors include violets, plums, cherries, orange peel, earth, licorice, cedar and smoke. "The 2014 Chianti Classico Riserva is a dark and enriched expression of Sangiovese (and 10% Cabernet Sauvignon) with above average concentration and extraction. This is a meaty and dark red wine with a powerful load of dark fruit and ripe blackberry with spice, leather and moist terracotta on the close. The finish is soft, creamy and long lasting. I would never have pegged this wine as being from the more difficult 2014 vintage in a blind tasting. You get excellent value here." - 91 pts., Robert Parker's Wine Advocate

90% Sangiovese, 10% Merlot Syrah. This single estate Chianti Classico is delicious with lots of Sangiovese character; expressive cherry flavors and notes of chocolate vanilla from 9 months in Slavonian oak barrels. Very drinkable, food friendly with soft, silky tannins a persistent finish. Vineyards have been on the Peppoli Estate since the middle ages when it was a monastery. "Some dried fruit with strawberry and lemon rind on the nose and palate. Medium to full body. Tangy tannins. Pèppoli is always excellent. Drink now." - 92 pts., James Suckling

100% Sangiovese. This wine has an intense ruby red color. The bouquet is dominated by mature fruity notes, reminiscent of black bilberries. It has a full, concentrated and intense flavor. On the palate there is a very pleasant flavor of mature cherries, which lingers for a long time with sweet tannins that blend in perfectly with the structure of the wine. Villa Cafaggio is nestled in the "Conca d'Oro" (Golden basin), an area recognized as the finest zone for producing Chianti Classico. "100% Sangiovese. 12 months in Slavonian oak barrels, 3 months aged in bottle. Quite dark crimson. Very broad, very fruity. The fruitiest 2012 I have encountered. Lots of fun." - 16.5 pts./20 pts., Jancis Robinson

100% Sangiovese Grosso. Aged 18 months in large French oak casks with 10% of the ultimate cuvée aged in small French oak barrels. This D.O.C. was created in 1984 to make the most of fruit from younger vines. This wine is revered for its distinctive depth of black cherry and wildberry fruit and careful use of oak revealed in a hint of spice and vanilla. Like its higher priced sibling, 'Brunello' di Montalcino, it is a full-bodied wine crafted from pure Sangiovese "Grosso," however it is considered a more vivacious style of wine, combining freshness with structure and can be approached at a much earlier age. Certified Organic 2015. 1,000 or so cases of the Rosso di Montalcino are produced annually

55% Merlot, 35% Syrah, 10% Sangiovese. Deep garnet color. The nose is rich with notes of licorice, sage and thyme. Its' specific Mediterranean character is balanced with intense aromas of well-ripe small dark berries. Medium bodied with silky tannins and refreshing acidity. "Darkly concentrated with thick tones of black tar, espresso, candied cherry, clove, rum cake and bitter chocolate. Although it feels broad and large in the mouth, the wine also shows enormous elegance and focus. That inner opulence is channeled into tight, sharp pulses that impact the palate with grace and poise." – 93 pts., Robert Parker's Wine Advocate

100% Corvina Veronese. Nicely textured with an intense mouthfeel, medium to full-bodied with loads of dark fruit and spice. Tannins are modest and integrated so there are no rough edges, just pure flavors of plums and dark cherries. Corvina Veronese is a late-ripening, thickskinned grape, usually blended in Valpolicella, Ripasso and Amarone wines. This is a great pizza wine

50% Corvina, 20% Rondinella, 15% Corvinone, 10% Oselata, 5% Molinara. A great wine with beautiful ruby red color that respects tradition and territory. Solid vigorous with balanced flavor. Intense and peppery with notes of leather, cherry, plum jam, licorice and ginger. The first fermentation in 100% in Slavonian oak barrels takes place in autumn after the harvest. The following spring it is then refermented "ripassato" on the must from their Amarone wine, giving the wine greater structure, personality, aromas and color

65% Corvina, 20% Rondinella, 10% Croatina, 5% Molinara. Bold and velvety, with enticing scents of ripe black cherry, spiced plum, blue flower, baking spice and a whiff of new leather. The luscious yet focused palate delivers juicy blackberry, crushed black raspberry, raisin, licorice and a hint of dark chocolate while firm, velvety-textured tannins provide support. - 93 pts., Cellar Selection, Wine Enthusiast

100% Malbec. Sourced from old Malbec vines, the wine fermented with indigenous yeasts, matured for some 11 months in vat and was bottled with no oak. The nose is ripe and heady, with notes of cassis, blueberries, decayed violets, wild herbs, tea leaves and some spiciness, all from the landscape as there is no oak used in its production. It's very dark, purple-colored, with bright fruit from a wine that has had very little contact with air. 2015 is ripe and juicy with nice tannins and concentration of fruit

100% Nebbiolo. Traditionally, Barbaresco is a full bodied tannic wine that requires a long period of maturation before consumption. Modern vinification creates a more elegant wine with an intense bouquet, less tannins and less necessity for maturation. By law, Barbaresco must be aged in oak or chestnut casks for 2 years. Brilliant ruby red color with an orange tinge. The nose is earthy and complex with wild mushroom, licorice, roses and violet notes. It is dry, caressing, mellow and elegant. Great with roasted, braised and grilled meats, poultry and wild game

100% Nebbiolo. Magnificent, noble dry, made with scrupulously selected, perfectly ripe estate grown grapes. Deep ruby-red, color with garnet highlights and an intense, nose with spicy, earthy, very persistent notes of coffee and roses. Austere, harmonious and velvety on the palate with beautiful structure and balance. Perfect with big, rich foods, grilled or roasted meats and bold, ripe cheeses. Aged 2 years in medium-sized Slavonian oak casks, then 3 years in the bottle

35% Nebbiolo, 35% Merlot and 30% Cabernet Sauvignon. Gaja's absolutely seamless blend of Nebbiolo, Merlot, and Cabernet Sauvignon. The name means "Moresco's site" refering to the former owner of the vineyard. Ruby red in the glass, this is just downright delicious juice! The ruby wine offers a pure aroma of small fruits and an elegant texture. Sweet aromas of energetic red berries, spiced orange peel, roasted earth and savory minerals lead into a fruit-forward palate that is an absolute pleasure to imbibe. The body is balanced and fruity featuring silky tannins. So smooth and effortlessly drinkable, this is a great way to experience the perfectionism of Gaja at a moderate price

75% Carmenere, 25% Merlot. "Più" means "more" in Italian and there's more than just Carmenere in this blend from the Colli Berici, a line of gently rolling volcanic hills in Italy's northeast. The plumy accent and refined tannins marry with French oak. Pronounced nose with black cherry, soy, cocoa and violets. Elegant palate with fresh acidity, firm, integrated tannins and length. Great with salumi, grilled roasted pork

44% Merlot, 35% Cabernet Sauvignon, 6% Malbec 6% Syrah, 5% Petit Verdot, 4% Cabernet Franc. An artistic, balanced, food friendly blend of the 5 Bordeaux varietals with a touch of Syrah, without the heaviness often associated with California Cab blends. Full of dark black fruits like blackberry black cherry with a long finish. This wine has soul drinks like a wine that is twice the price

100% Merlot. The vintage of 2014 marked the third year of California's historic drought. Difficult growing conditions resulted in intensely flavored fruit with rich color and body. Although the weather was very dry, the summer was mild allowing the fruit to fully mature on the vine. Grapes were harvested in late September and early October at the peak of flavor. Red fruit aromas with notes of vanilla, lavender, cedar and mint. Complex structure with well-balanced tannins, velvety mouthfeel and a long finish

100% Merlot. A smooth, supple yet well-structured red wine with a nose loaded with inviting aromas of dark plum, black cherry, hints of cardamom, nutmeg and cinnamon. In the mouth the deep purple fruit flavors unfurl on a richly textured palate, joined by notes of sassafras, baked pie crust and cocoa. Judicious use of oak adds a toasty vanilla accent to the wine and its long finish carries a tinge of sweet tobacco and dark chocolate. Wonderful on its own or with grilled red meat, BBQ, pastas of course, wood fired Pizza Napoletana! - 6,000 cases made

100% Cabernet Franc. Grapes for this wine were sourced from Lake County, California, some from vineyards as high as 2,700 feet. The area's warm days and cool nights produce wines with balanced acidity and fine tannins. After hand-picking, grapes ferment for 18 days and are maintained in separate vineyard lots, then barrel-aged for 14 months in American and French oak and blended right before bottling. The wine offers aromas of cassis, plum, red berries and hints of oak spice. On the palate, raspberry, black currant, coffee, cocoa notes and peppery undertones. Concentration, layering and depth all add to the enjoyment. - 91 pts., Editor's Choice, Wine Enthusiast

87% Cabernet Sauvignon, 8% Cabernet Franc, 5% Merlot. A blend from three vineyards; a bright, luscious wine. Aged in French oak, it shows cedary overtones supported by a round mid-palate with medium to full-body and nice tannins on the finish. Entry exhibits soft earthtones on the nose with hints of cherry, blueberry and a vanilla-oak softness and wonderful fruit ripeness and a rich, slightly chewy core

100% Cabernet Sauvignon. Vibrant purple color with expressive aromas of blackberries and cassis. Richly textured on the palate with excellent structure and complexity. Robust tannins provide a frame for black cherry flavors and spicy notes of vanilla and cloves, lush and long with balance and style! Grapes sourced from 4 Central Coast appellations: Arroyo Seco, San Antonio Valley, Hames Valley and Paso Robles

100% Cabernet Sauvignon. A spectacular Cabernet Sauvignon from Toscana. Aged for 18 months in French oak barrels, the nose offers aromas of cedar cigar box, tobacco, chocolate, leather, tar and sweet cassis. The robust palate is incredibly fat and juicy, deep and richly fruited with concentrated cassis fruit, mature plum, espresso clove. Huge body, gloriously silky tannins, nice structure

100% Cabernet Sauvignon. "Hand-harvested, natively fermented and aged in French oak. Smoking good notes of cassis, black currants and hints of plum all emerge from this rich, beautifully textured, layered beauty that has solid tannic grip, a silky, elegant texture and a great finish. It has real elegance and finesse and is a dark fruited, unctuous beauty to drink." - 92 pts. Robert Parker's Wine Advocate

100% CABERNET SAUVIGNON. The color is as fresh and bright. Fresh blackberry syrup, fresh ground black pepper and fresh thyme dominate the aroma. The mouth is densely flavored, plush, and succulent. "A juicy and savory red with blackberry and hints of toasted oak, but not overdone. Full, soft and chewy." – 91 pts., James Suckling

87% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot, 1% Cabernet Franc. The gorgeous dark dense magenta hues give sense to this wine's concentration power. Intense aromas of cassis, dry mission figs, ripe plum compote enhanced by cedar leather scents. The palate is lush with savory dark fruit a hint of sweet oak black pepper; well-structured with soft tannins

80% Cabernet Sauvignon, 10% Petit Verdot, 5% Syrah, 5% Primitivo. A wine from vineyards in the Roman countryside and historical summer retreat for Caesar's and Popes. Inky black color, aromas of crushed blackberries cassis with a meaty smokiness that rises from the glass. Kay is rich, full, powerful, yet creamy in texture and well balanced. Enjoy with grilled steaks and friends with big personalities!

46% Zinfandel, 39% Petite Syrah, 12% Cabernet Sauvignon, 3% Carignane. Aromas of blackberry, ripe cherry, star anise, cinnamon, dark chocolate and freshly roasted coffee. Dark fruit explodes supported by vanilla, caramel and accents of cedar and smoke. "All or Nothing - a wine that accepts no less than the best. This red blend explodes in your mouth with great intensity and leaves you wanting more."

50% Cannonau, 50% Cabernet Sauvignon. Cannonau (Grenache) develops really thick skins on Sardinia and heart healthy wines loaded with antioxidants. Sardinians often live into their 90's and over 100. Dr. Oz says it may be the wine that's doing it! Tanca Farra (Iron Mine) is named for the iron rich soils on the Sella Mosca estate. "A complex nose shows the complexity of the Cannonau and the strength of the Cabernet with hints of oak. Structured palate; smooth, complex tannins and balanced acidity." - 92 pts., Robert Parker's Wine Advocate

100% Aglianico. A BIG, interesting, intense, ruby red wine from grapes grown in the rich volcanic soil of Mt. Vesuvius. This wine has an overall sensation of freshness; soft and balanced with a smooth finish. "Lots of tar, spice and dried-herb character in the nose. Full body with chewy tannins and lots of stone, black pepper and berry on the aftertaste. Stony soil." - 91 pts., James Suckling

100% Aglianico. Most of Italy thinks of Taurasi, as the Barolo of the South. In Campania, they are more likely to think of Barolo as the Taurasi of the north! This is a great steak wine. "Richly spiced, offering up-front flavors of licorice, crushed black currant, with hints of seared mushroom adding complexity. Well-balanced, bright, lightly tangy acidity and supple tannins to the finish." - 91 pts., Wine Spectator

95% Negroamaro 5% Malvasia Nera. Explodes with ripe blackberry, currant and plum aromas flavors with hints of leather, baking spice, plums figs. Complex robust, full of earthy-meaty goodness, the palate is rich round with layers of ripe fruit and nutty undertones. 8 years of aging, 6 in the bottle, results in added complexity. A perfect wine with southern Italian inspired cuisine

100% Petite Sirah. Made from grapes from 50 year old vines, this vintage is seductive and spicy with enticing aromas of baking spices and toasted oak. In the mouth, velvety textures upfront followed by deep, lavish flavors of chocolate, blackberry jam spice with full-body and a deep concentrated finish. Opulent concentrated, the ripe fruit softens the tannins, very drinkable great with food. 2,450 cs made

100% Syrah. Big personality with loads of ripe plums, redcurrants, blackberries gingerbread carried by a mouthwatering anise – licorise note through a long, violet-edged finish. Saint Cosme, in the heart of Gigondas, is one of France's oldest wine estates in France, with 25 perfectly preserved, in-ground vats, carved into stone by Roman soldiers in 109 AD. It has remained in the same family since 1490

100% Syrah. From Rhone Valley clones planted in 1988, this wine exhibits complex aromas of red and black berries and anise with a hint of tobacco. On the palate, pure, concentrated aromas of berries, cherries, plums, black pepper and mint with spice notes. Elegant and balanced, with medium acidity and a long, clean, peppery finish. Vinified in stainless steel and concrete vats for 12 months

100% Syrah. This is about as close as Santa Barbara ever gets to classic Côte-Rôtie. Glass-staining ruby red with luscious, youthful aromas of blackberry, blueberry and black raspberry, touched with anise and sweet herbs. Rich and ultra-juicy, wildly complex, filled with a mix of savory dark fruit raspberry, red plum, mineral-cherry tart and spice-cake finishing with tremendous energy and vitality

Syrah, Zinfandel, Petite Sirah. Born from a bootlegging operation in a garage, this charismatic, irreverent and completely contagious wine is turning the wine world on it's head! Bursting with intense red and black fruit on the nose, it has an impressive entry with plum, Cherry, cola, dark chocolate and spice with a smooth finish that lingers. Concentrated, complex, and simply delicious

54% Syrah, 22% Grenache, 13% Mourvedre, 11% Zinfandel. Fruit forward, full bodied Paso Robles blend with Syrah providing the backbone. A blend of several vintages of the same wine. Dark ruby color with robust aromas of ripe black cherries, vanilla, nutmeg tobacco. Velvety mouthfeel with vibrant flavors of red berries layered with pepper, cocoa anise. A BIG, luscious wine for the money

54% Petite Sirah, 27% Syrah, 19% Zinfandel. "The deep garnet-purple colored 2016 Pessimist delivers a gregarious nose of ripe black cherries, blackberries and blueberries plus notions of Chinese five spice, mocha and raspberries. Full-bodied, voluptuous, soft and plush, it packs in the fruit cake and exotic spices, finishing with great length." – 92 pts., Robert Parker's Wine Advocate

40% Carignane, 38% Mourvedre with Zinfandel, Palomino, Alicante and Mission. A field-blend made from own-rooted (nongrafted) vines planted in 1880 on forty-foot-deep banks of beach sand at the confluence of the Sacramento and San Joaquin Rivers in San Francisco Bay's Carquinez Strait. Evangelho is a viticultural survivor! 138 years later it lies wedged between a PG plant, a Burger King and a motel that rents rooms by the hour! The vines are dry-farmed (non-irrigated) and produce deeply flavored, expressive wines that are fresh, bright, full of fresh fruits and zippy acid. You taste the crunchy red fruits of the Carignane, the sappiness of Zinfandel and the feral, exotic spice and earthiness of the terrestrial Mourvedre. - 93 pts., Stephen Tanzer's International Wine Cellar

46% Zinfandel, 40% Grenache, 5% Alicante, 5% Petite Sirah, 4% Sangiovese. "Aged in 50% new French oak. One of the hottest red wine values in California; a gutsy California Cotes du Rhone-like effort, with plenty of peppery, meaty, roasted Provencal herb notes intermixed with kirsch liqueur spice box characteristics as well as a lush, dense, gorgeously fruity, complex style. This killer offering demonstrates what field blends of Mediterranean varietals old vines can achieve in California." - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. The "Jack's Cabin" Zinfandel has a reputation of being the most fruit forward of the Rockpile Zins. Dried red fruit dominates the nose is complimented by richer flavors of chocolate mocha. The palate is like eating a chocolate covered cherry sprinkled with a touch of white pepper while still exhibiting the Rockpile signature of great intensity full tannins. On the finish, the acidity is perfectly balanced, giving the wine length making it a great accompaniment to food. 875 cases made. - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. "Bright ruby color. Deep cherry and blackcurrant on the nose, with complicating notes of rose, violet and smoky herbs; smells like a wine from southern France. Broad, fleshy dark berry and cherry flavors show liqueur-like depth and are framed by velvety tannins. Gains sweetness with air and finishes with a powerful echo of dark berries. The richest of this set of appellation wines and an excellent value." - 89 pts., Stephen Tanzer's International Wine Cellar

99% Zinfandel, 1% Petite Sirah. The 2013 growing season was near perfect; incredible growing conditions, coupled with lower crop, size yielded wines with succinct fruit and incredible focus. High-toned berry fruit jumps out of the glass. Notes of cinnamon, baking spice and espresso bean add complexity to the hedonistic fruit. The entry is soft and lush, exhibiting flavors of rich oak and blackberry cobbler. The mouthfeel is seamless from start to finish, indicative of the perfectly integrated tannin and acid. Aged 14 months in French and American oak

85% Zinfandel, Petite Sirah, Syrah Mourvedre. "Saldo," a latin word meaning "from here there," refers to the wine's grapes, sourced from the best Zinfandel vineyards appellations throughout Northern California. It has a dense ruby color with aromas of black fruits baked blueberry pie. Rich full yet velvety on the palette offering dense concentration of flavor backed by good acidity. Persistent, long finish of roasted coffee beans, a hint of vanilla, peppery spice smooth tannins. Aged in French American oak barrels, 20% new

100% Nero D'avola. Macerated on skins and fermented in stainless steel. Half the wine is aged in large format Slavonian oak vats for six months. This is a pleasantly drinkable wine with flavors of red and black cherries and aromatic herbs like sage. The typical Nero d'Avola plushness is instantly recognizable. Soft tannins, lots of fruit and a round finish with a touch of savoriness

Trebbiano Toscano Malvasia Bianca. Vin Santo or Holy Wine comes from the time when these wines were used for Holy Communion. The grapes are dried out on straw mats in the warmest, driest part of the winery, concentrating their natural sugars. It offers aromas of apricots orange blossom, followed by a caramel, nut raisin-rich palate with a hint of honey cream on the finish

Semillon Sauvignon Blanc. From the makers of Far Niente, Dolce's 20-acre, west-facing vineyard is protected from the prevailing winds so the damp, morning fog of autumn, hangs longer amongst the vines, promoting the growth of Botrytis cinerea or "noble rot" that evaporates much of the grapes' water concentrates the sugars flavors. It is aged 3 years in 100% new French oak barrels. This "Liquid Gold," offers aromas of spiced, poached pear, peach cobbler orange marmalade. The smooth, silky coating texture, bright acidity lithe body highlights any occasion; with dessert or instead of dessert or during the meal with a multitude of culinary complements. Try with Salumi è Formaggi Misti

Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz Tinta Cão. An aged 10 year old Tawny Port with a light delicate palate, challenging the perception of Port as a dark full-bodied after dinner drink. A ripe, rich tawny with an excellent nose of nuts hints of mature fruit. Sweet very toffee like on the palate with loads of caramel, honey dried fruits, with just a hint of Douro bake. Long finish

n the 18th early 19th centuries, Madeira was the United States' most coveted wine. Every public event—from the signing of the Declaration of Independence to George Washington's Inauguration—was toasted with a glass of Madeira. This wine boasts incredible balance refreshing acidity, with knockout aromas of toasted nut oil, cherry pit, toffee, molasses, orange peel and hints of dark honey or maple syrup. Chewy in texture, with dry-edged nut and burnt orange flavors, a touch of molasses sugar and good back-end grip. Despite the extra weight and sweetness, it's not cloying at all—the finish is mouthwatering and long. Quite sweet but the wine's acidity adds focus, nerve and finishing bite

with fresh rosemary, sea salt, Pecorino-Romano & E.V.O.O

with lemon, capers & shallots

skewers of house made mozzarella, wrapped with pepperoni and roasted in the wood burning oven

thinly sliced & fried crisp with our creole remoulade on the side

with crostini, E.V.O.O., sea salt & fresh black pepper

succulent peel & eat gulf shrimp steamed in white wine-garlic broth with shallots, fresh herbs, sundried tomatoes & Calabrese chiles with garlic toast

with creole remoulade on the side

green Castelvetrano & black Cerignola olives with citrus zest & garlic

a sampling of Italian cured meats & Italian cheeses with olives, focaccia & various other goodies

Frank's ever-changing soup of the day! Your server is happy to tell you what we have prepared today!

warm grape tomatoes, blistered in the wood oven, mozzarella, balsamic glaze, basil pesto, parmigiano & toasted pine nuts

thinly sliced, house cured & apple wood-cold smoked Atlantic salmon on arugula, tossed with lemon vinaigrette, hard-boiled egg, capers, red onion and a light drizzle of crème frâiche

crisp romaine lettuce tossed with creamy roasted garlic-buttermilk dressing with tarragon & jalapeño, crispy pancetta, red onion, grape tomatoes, shaved carrot, rosemary croutons & crumbled Feta

garlic-roasted portobello mushroom cap, topped with warm, herbed goat cheese on mixed baby lettuce, tossed with balsamic vinaigrette, Pecorino-Romano, roasted peppers & toasted pine nuts

arugula & baby spinach with roasted butternut squash, dried cranberries, crispy prosciutto & roasted pecans, tossed with a warm sherry vinegar-cane syrup vinaigrette, red onion, herbed French goat cheese & Pecorino-Romano

crisp romaine tossed with house-made Caesar dressing, rosemary croutons & parmigiano

arugula tossed with lemon vinaigrette, grape tomatoes, red onion & parmigiano

Frank's fried oysters, creole remoulade, baby lettuce & balsamic vinaigrette, crispy pancetta, red onion & Pecorino-Romano

a cup of soup with a small salad

half of a panino with your choice of a cup of soup or a small salad

a lunch pizzette with your choice of a cup of soup or a small salad

red sauce, mozzarella, fresh whole leaf basil, Pecorino-Romano & E.V.O.O

red sauce, imported Mozzarella di Bufala D.O.P., fresh whole leaf basil, halved grape tomatoes, Pecorino-Romano & E.V.O.O

red sauce, shaved whole garlic, Greek oregano & E.V.O.O. no cheese

white anchovies, capers, red sauce, mozzarella, Pecorino-Romano, E.V.O.O. & Calabrian chiles

roasted pineapple, braised pork, crispy pancetta, red sauce, Pecorino-Romano, mozzarella, red onion, chile flakes & garlic

hand cut pepperoni, red sauce, mozzarella, dried Greek oregano & Pecorino-Romano

braised pork, Italian sausage, mortadella, sopressata, coppa, crispy pancetta, pepperoni, caramelized onions, red sauce, mozzarella, Pecorino-Romano, garlic & Calabrian chiles

Italian sausage, roasted peppers, red onion, mozzarella, red sauce, ricotta, dried Greek oregano & garlic

sopressata, Kalamata olives, red sauce, smoked mozzarella, Pecorino-Romano, dried Greek oregano, garlic & Calabrian chiles

roasted chicken, asparagus, crispy pancetta, red onion, fresh jalapeños, red sauce, mozzarella, Pecorino-Romano, chile flakes, garlic & crumbled Feta

wood roasted mushrooms, asparagus, sautéed baby spinach, red onion, roasted peppers, red sauce, mozzarella, Pecorino-Romano fresh thyme, capers, goat cheese & garlic

wood roasted portobello & white mushrooms, red sauce, mozzarella, fresh tarragon, Pecorino-Romano & garlic

grape tomatoes, red sauce & mozzarella finished with Prosciutto di Parma & arugula with lemon vinaigrette & Pecorino-Romano

house-made duck confit, sliced pear, caramelized onion, panna, mozzarella, parmigiano & gorgonzola, finished with a drizzle of honey

braised pork shoulder, butternut squash roasted with molasses, panna, parmigiano, fresh rosemary, mozzarella, caramelized onions, goat cheese & a drizzle of honey, topped with butter roasted pecans

chopped garlic in E.V.O.O. is the sauce with gorgonzola, Italian fontina, mozzarella, ricotta, Pecorino-Romano, grape tomatoes

a wood fired pizza crust topped with thinly sliced, house cured-cold smoked Atlantic salmon (gravlox), arugula with lemon vinaigrette, capers, red onion & a light drizzle of crème frâiche

sopressata, Italian green olives, panna, mozzarella, parmigiano, red onion, garlic, fresh jalapeños, goat cheese & honey

roasted chicken, artichokes, Kalamata olives, sautéed baby spinach, jalapeños, crispy pancetta, panna, mozzarella, red onion, goat cheese, Pecorino-Romano & garlic

Inspired by the "Notorious F.I.G." from The Secret Stash in Crested Butte, CO. Port-glazed mission figs, panna, Pecorino-Romano, Italian fontina & gorgonzola with Prosciutto di Parma & white truffle oil

A tribute to the "Rosa" at Pizzeria Bianco in Phoenix, AZ. Chopped garlic in E.V.O.O. is the sauce with parmigiano, red onion, fresh rosemary, Italian fontina & crushed pistachios

Based on a great pie at Pizzaiolo in Oakland, CA. Roasted Yukon Gold potatoes, crispy pancetta, red onion, panna, Italian fontina, Pecorino-Romano & fresh rosemary. Topped with a soft cooked egg, fried in E.V.O.O. in the wood oven

Another one inspired by Pizzaiolo in Oakland, CA. Italian sausage, rapini, panna, mozzarella, chile flakes, ricotta, Pecorino-Romano & garlic

sopressata, Prosciutto di Parma, coppa, roasted peppers, olive tapenade & sliced provolone

smoked mozzarella, baby spinach, garlic-roasted sliced portobello, caramelized onions & basil pesto

braised pork, Prosciutto di Parma, creole mustard, Calabrian chile aioli, sliced pickle & provolone

The Roman classic. House cured Pancetta, egg yolks, Pecorino-Romano, Italian parsley & black pepper. No variations please

Chef Allison's, Sicilian great-grandmother's, melt-in-your mouth meatballs on creamy polenta with fresh rosemary & sage & parmigiano

made with house cured pancetta, ground beef, ground pork & red wine

wood roasted portobello & white mushrooms, smoked San Marzano tomatoes in creamy risotto with a blend of toasted fennel seed, garlic, Calabrian chile & lemon zest, finished with butter & Pecorino-Romano

8 oz. of beef with red wine-shallot reduction, wood fired & topped with asiago & caramelized onions on rosemary focaccia with sliced tomato, wild arugula and creole mustard-mayo

pepperoni, Italian sausage, Kalamata olives, roasted peppers, red sauce, mozzarella & Pecorino-Romano

mortadella, sopressata & coppa with Frank's olive mix, mozzarella, Pecorino-Romano & provolone

roasted chicken, sautéed baby spinach, artichokes, crispy pancetta, panna, parmigiano, ricotta, mozzarella, chile flakes & garlic

with house-made mixed berry marmalade

with Alfredo, Marinara sauce or with butter

decadent, Italian flourless chocolate cake drizzled with e.v.o.o. & lightly sprinkled with coarse salt

wood fired pizza dough sprinkled with cinnamon sugar & drizzled with citrus-cream cheese glaze

with raspberry sauce, fresh berries and house made sorbetto

maple-Bourbon spiced pears on a warm "Dutch Baby" German pancake with our vanilla bean gelato & caramel sauce

wood fired dessert calzone with Nutella, bananas, roasted pecans & mini marshmallows drizzled with chocolate sauce & sprinkled with powdered sugar

Flavors change daily. Ask your server for today's flavors

double shot of Illy espresso, just barely "stained" with a touch of hot milk & foam

brought to the table, plunged and served, perfect for two!

double shot of Illy espresso with Frank's vanilla bean gelato & Italian cookies

Illy dark roast drip coffee

your server is happy to tell you about the flavors we offer

sparkling Italian mineral water

still Italian mineral water

sweetened & unsweetened

lemon

orange

blood orange

100% Glera. Perfect for any occasion. "This non-vintage prosecco opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, bartlett pear & white almond with vibrant acidity and a silky mousse." - 90 pts., The Wine Enthusiast

Blend of 70% Chenin Blanc (Aka: Pineau de la Loire) & Ugni-blanc. A quality sparkling wine made from a meticulous selection of the finest grapes from the vineyards of the Val de Loire. Light golden color. Small long-lasting bubbles. Full and frothy on the front palate with almond, fig and pear flavors with a soft integrated finish. Ideal as an aperitif, this is the perfect wine for life's everyday celebrations

70% Chenin Blanc, 20% Chardonnay, 10% Cabernet Franc. Along with lively effervescence, this wine offers aromas of lemon curd, green apple and floral notes. On the palate, taste pear, more citrus, hints of almonds and toast. A great aperitivo or with salmon affumicato salad or pizza, spicy shrimp pizza, fried oysters with creole remoulade, crabmeat & fish dishes and milder cheeses

75% Chardonnay, 15% Pinot Nero, 10% Pinot Bianco. A sophisticated and stylish Italian Champagne-like wine with lots of exotic fruit, yeasty baked bread, peach cobbler and Golden Delicious apple. Rich and creamy with a fine and silky nature. Sparkling wines of Franciacorta, are regarded as Italy's finest, their Champagne. Made in the Methode Champenoise and promoted to D.O.C.G. status in 1995, Franciacorta has a combination of climate and soil very similar to Champagne. "This is a fresh, dense sparkling wine with lots of cooked-apple, fresh-lemon and mineral character. Full body, lots of fruit and a delicious finish." - 94 pts., James Suckling

85% Lambrusco Grasparossa & 15% Pinot Nero (Pinot Noir) Delicate, well-structured with intense fragrances of strawberries and raspberries and a lively round taste. Excellent as a standalone aperitivo or with lighter dishes, salads & desserts. Seductive. "Pale Provençal pink. Crackling, dry tasting, floral. Elegant, pretty and feminine." - Jancis Robinson

100% Pinot Noir. The wine has a beautiful coral, light pink salmon color. Tart red currant, rhubarb and strawberry come together in a very refreshing, rounded fashion. The frothy, foaming mousse is exuberant and highlights the strawberry shortcake flavors brilliantly, maintaining a totally dry palate throughout. This is very satisfying, fun and fruit-driven with a serious core and a bright, lemony, creamy texture and long finish

100% Lambrusco di Sorbara. Deep rosé, ruby red color & DRY with notes of strawberries & brushwood with a fresh pervasive mineral taste with velvety finish. Great with rich pizzas & pasta, salumi & formaggi. Cleto Chiarli is the oldest producer of Lambrusco in Emilia-Romagna

100% Lambrusco Grasparossa di Castelvetro. Very fruity, SWEET & effervescent…all the grapes' fragrances can be felt. Refreshing acidity. Apart from being a good companion for traditional cuisine from Emilia (rich pastas & salumi) it is also a natural accompaniment to desserts, namely rich chocolate…BUDINO!! Its' smoothness makes it surprisingly pleasant, though avoiding excesses. Captivating. "May we recommend possibly the perfect wine to go with your meticulously handcrafted Neapolitan pizza? Italians, it turns out, aren't big on vino with pizza. Beer, yes (Peroni, usually). There is one rather obscure exception: Gragnano, the frizzante red that comes from the town of the same name on the Sorrento Peninsula outside of Naples. Drunk young and served chilled, Gragnano has a touch of sweetness, a smoky finish and a slight effervescence that cuts the fattiness of cheese and oil." - New York Magazine, July 13, 2009

50% Piedirosso 40% Aglianico 10% Sciascinoso. A semi-sparkling, dry, red wine, very much appreciated by the Romans & later Popes, who drank them in the summer slightly chilled. Considered a "petit vin" not to be served with roasts or to be aged, but meant to be enjoyed with pizza & even though it is red, fish, pasta & vegetable dishes. A Neapolitan classic, from grapes grown in the volcanic soil of Vesuvius

100% CORTESE. A lovely pale gold in the glass, with mint, oregano and sage spice on the nose. Its' palate brings spice, apricot, green fruit, a hint of honeydew melon and zippy fresh acidity with a soft, rounded finish. A wine so refreshing it's easy to miss its complexity

100% Arneis. Named for the rolling hills of Langhe, "Bricco" - hill; "Tondo" – round. A fresh, lively wine that is versatile and food-friendly. Bright straw yellow with greenish highlights. The bouquet conjures up exotic fruit, ripe pears, hawthorn blossom and acacia honey. Soft and full on the palate with a refreshing crispness and luscious finish. A great aperitivo, ideal with light starters, fish & seafood, risotto, pasta & pizzas

90% Verdeca, 10% Fiano Minutolo. Intense fruit on the nose, with scents of tropical fruit, citrus, pear, fennel & fresh spices. It is full, well balanced with good acidity with nice fruit & minerality with a mildly spicy aftertaste. "Askos," (Greek for wine jar) refers to the surrounding Apulian vineyards, first planted by the ancient Greeks with indigenous grape varietals, many of which are disappearing

100% Falanghina. This is a wine that is wonderfully alive, vibrant and refreshing…crisp and fruity with notes of almond blossom, lemon and fresh nectarine with pronounced minerality. Perfect alone by the glass as an aperitivo or with seafood dishes and lighter pizzas & pastas. Falanghina is an ancient Italian white grape of Greek origin that thrives in the rich, porous, volcanic soils of Campania around Mt. Vesuvius

100% Sauvignon Blanc. This wine indulges the nose with grapefruit, tropical aromas of passion fruit, ripe red capsicum with hints of cumin seeds. The palate is smooth, full, ripe and rich; fruit driven with firm, lively acidity & a fine structure. Pairs perfectly with seafood and acidic salads. Fermented in stainless steel tanks with 8% natural fermentation in oak. A beautiful example of NZ Sauvignon Blanc from Marlborough

100% Sauvignon Blanc. This hand-harvested, un-oaked, 100% Sauvignon Blanc is produced from a blend of three Casablanca Valley vineyards: El Ensueño, Belén, & El Principal. The sandy, clay soils and cool, coastal climate contribute to a bright, fresh character in the wine. Citrus notes of lemon, lime, and grapefruit, combined with a mineral undertone lead to a crisp, elegant, and well-balanced finish

95% Vermentino, 5% Viognier. The wine is a beautiful straw yellow color with pale green hues. Bouquet is fresh with zesty aromas of freshly cut grass, grapefruit and hints of ocean air. On the palate, the wine has a creamy and rounded mouthfeel with bright acidity with hints of limestone and a slight earthiness. The finish is lengthy, dry and refreshing. A wonderful standalone aperitivo or with fresh seafood and poultry

100% Fiano. This entirely stainless steel fermented Fiano is a splendid fusion of citrus fruits, apples, pears, with lush notes of quince, orange blossom, spice, hazelnuts & meadow herbs with an excellent underlying minerality and lively acidity. Packed with energy & very drinkable

60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc. This classic blend has been in continuous production since Terlano was founded in 1893. Pinot Bianco provides freshness and good acidity, Chardonnay delivers a pleasing warmth and mellowness and Sauvignon Blanc adds a fine aromatic character. "Fabulously dense and flavorful. Aromas of sliced green pears and lemons follow through to a full body with a rich and tangy aftertaste. I like the lemon grass and herb undertones. Flinty too." - 93 pts, James Suckling

100% Chardonnay. Fermented entirely in stainless steel, fresh, crisp & packed with Chardonnay grape flavor in its' purest sense; bursting with rich, ripe pineapple, red delicious apples, peaches & springtime flowers with nice minerality, wonderful acidity & a clean, lingering finish

100% Chardonnay. An excellent, entry level Burgundy made with grapes from all over Burgundy from vineyards high up at the top of the slopes, close to the forest or "LaForêt". Aged in stainless steel vats 7 to 8 months, with part of the wine aged in oak barrels, allowing the gentle marriage with oxygen, resulting in a wine that is not overly woody but rich in aromas

100% Chardonnay. Pouilly-Fuissé is the appellation for the finest white wines of southern Burgundy's Mâconnais district. This pale gold, old vines cuvée, shows sweetness on the nose, is full-bodied with ripe, open fruit and an elegant finish; just right on the Goldilocks test. From Catherine and Pascal Rollet's 45 year-old vines in Les Chataigniers, Les Bouthières and Pragnes. 8 gold medals, 3 Silver medals in 17 years

100% Chardonnay. From 34 year old vines in the Ca del Buc Vineyard in Castagnole Lanze. Vinified and aged entirely in stainless steel, the wine is bottled in the spring of the year following harvest then given several months of bottle age before being exported. It is light, fresh, brisk and clean with notes typical of local flowers. It is wonderful as an aperitivo and goes very well with antipasti, pasta & fish dishes

100% Chardonnay. Beautiful rich, golden yellow color. Terrifically complex aromatically, lush pineapple dominates the bouquet with orange rind, honeysuckle and a light touch of mineral. Medium to medium-full bodied on the palate, richly textured and filled with pineapple and lemony flavor. The finish remains vibrant and penetrating due to high acidity levels that make it a wonderful match with food

100% Chardonnay. 2015 gave the fruit plenty of time to mature and develop resulting in a stellar vintage. Delicate and aromatic with gentle notes of flower petals, mango, vanilla and soft leather. These gentle aromas continue to the palate where they are met with bright apricot flavors. Balanced with light minerality and a lingering, creamy finish. 1,800 cases made. - Gold Medal-San Francisco Chronicle Wine Competition

100% Chardonnay. From their Lewis Vineyard. Pale yellow straw color with aromas of white flowers, stone fruit, lemon zest & a hint of vanilla, leading to a rich, enveloping palate of lychee fruit and toasted almonds with bright, nice acidity. Barrel fermented in French oak for 9 months, 34% new, 33% once and 33% twice-filled. While ageing on the lees, the wine was hand stirred regularly to promote depth and longevity

100% Chardonnay. The 2015 Far Niente Chardonnay opens with light tropical aromas alongside melon, juicy citrus and a layer of toasted oak and mineral. The silky entry introduces bright melon and citrus notes complementary to the nose, then progresses to a creamy, structured midpalate. The long, mouthwatering finish has bright acidity with lingering citrus, toasted nuts and wet stone flavors

100% Riesling. Light yellow-green color with notes of herbs and stone fruits, Meyer lemon and hints of saffron and ginger. Sweet, fresh, fruity on the palate with peach, tangerine, apple with lively acidity, finishing crisp, focused & clean. Great on it's own, with seafood and spicy foods

100% Moscato. Pale straw yellow in color. Heady perfume of fresh vine flower, peach and tropical fruits. Gently sweet with restrained alcohol, the vibrant fruit flavors envelop the palate, underscored by a refreshing acidity. Pairs well with fruit, sweet cheeses; mascarpone, and sweet desserts; fresh berries and cream, pineapple, pastries and white chocolate or enjoy alone as a sweet aperitivo

85% Chardonnay, 15% Pinot Noir. Winemaker & former French Laundry Sommelier, André Mack, took queues from France's Champagne region with this unique blended rosé. Much like new love, it clouds the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise, and lips to pucker. Provocative aromas of strawberry and raspberry, followed by refreshing flavors of wild strawberry, watermelon rind and a hint of kiwi. 100% single vineyard fruit, from the oldest and best plantings in the McMinnville A.V.A., make it special. ONLY 100 Barrels Made!

100% Nerello Mascalese. The grapes are fermented in stainless steel tanks and partially macerated with the skins of Nero d'Avola then refined for three months in stainless steel tanks. Deep salmon-pink color with delicate aromas of cherry, raspberry, blackberry and appropriate to its name…rose petals. Bone dry, rich palate with refreshing acidity with a long, flavorful finish, this is what Sicilians enjoy in the summertime

100% Grenache. The nose is a perfect marriage of piquant gooseberry & ripe melon. Bone dry on the palate, the minerality intermingles beautifully with flavors of lime curd, orange rind, D'anjou pear & rose hips. A blend of fruit from Alamo Ranch Vineyard in the central coast of California and Eagle Point Ranch in the cold, southeastern corner of Mendocino County. California Rosé made in the classic style of Provence

100% Aglianico. Fresh and lively on the palate with notes of freshly-picked berries on the finish. On the nose, lots of fresh red fruit from strawberries to raspberries, ending in notes of cherry. In the mouth, it presents a freshness recalling red fruit just harvested. Versatile enough to accompany salumi, sausages, pizza and fresh cheeses. The darkest rosé on our list as well as the boldest; bone dry and packed with flavor

65% Grenache, 15% Cinsault, 10% Syrah with Mourvèdre, Clairette and Carignan. Elegant, refreshing, food-friendly, dry and versatile; offering mouth-watering aromas of strawberry, berry pie, watermelon and kirsch with medium body and a richly fruity finish. Dry and lively, it makes a wonderful sipper that's also capable of complementing a wide variety of foods, including burgers, fish, seafood pastas, roasted chicken, pizzas and summer salads. Tavel is the only A.O.C. in all of France made up entirely of rosé

100% Pinot Noir. A "classic" Oregon Pinot with ruby color a nose of fresh lavender and plum jam. The palate has vibrant tones of explosive cherry cola on entry to lush strawberry on the lively mid-palate. Lingering floral tones hang on, finishing clean with nice acidity

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets & cocoa. On the palate it offers luscious flavors of dark cherry, blackberry & floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

100% Pinot Noir. A medium bodied Pinot Noir that displays aromas of ripe plum, violets & cocoa. On the palate it offers luscious flavors of dark cherry, blackberry & floral notes with a touch of spice. The bright acidity makes this a great food wine. A LOT of bang for the buck

00% Pinot Noir. "Soft wood is noticeable on the ripe nose of dark currant, pepper and plenty of earth character that continues onto the notably finer and more energetic middle weight flavors. There is evident minerality and I very much like the mouth feel of the balanced, focused, detailed and impressively persistent finish. The tannic spine is firm but already well-integrated. The quality is excellent." – Allen Meadows

100% Barbera. La Villa designated wines are made from Barbera vines that are over 30 years old, resulting in a rich, supple "old vine" style wine with notes of cherries, wild berries and a subtle herbaceous-spice quality with light tannins, nice structure and acidity. A versatile food wine that pairs equally well with red and white meats, pasta with meat sauces, cheeses and salumi

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. In French terms, think of this as a "Chianti Villages" wine; like an easy drinking Chianti that has had its oak volume turned from 11 down to about a 2. Decked with soft fruit flavors, black cherry, plum as well as notes of vanilla, leather and walnut. Modest enough to be better with food and make your food better, too. Take a hint from the label, this wine loves piggy! With dishes with bacon, pancetta or prosciutto it's close to magical!

90% Sangiovese, 7% Canaiolo, 3% Colorino. The Grati family has been producing wine and olive oil for 6 generations. This is a classic Chianti with lively ruby color. A great, everyday Chianti; wonderfully aromatic, offering a nose of cherry-like fruit and subtle floral hints. Finestructured with delicious fruit and a dry, harmonious palate combining lip smacking acidity and fine tannins. Don't let the price fool you, it outperforms its price-point considerably! Try with mixed antipasti, pizza, pasta, but also with grilled burgers & steak

Sangiovese with Small Amounts of Cabernet Sauvignon, Canaiolo Nero. From the rolling Tuscan hills between Firenze (Florence) and Siena. Deep, dark ruby color with a full nose with a rich bouquet of dark cherries, plums and iris. Deep cherry and leather flavors envelop the palate with subtle wood notes from two years aging in Slavonian oak barrels and a minimum of 6 months of bottle age. Supple tannins, good acidity and a lingering finish. Perfect with pastas, grilled meats, roasts, and aged cheeses

90% Sangiovese, 10% Cabernet Sauvignon. This is the epitome of modern Chianti with its dark color, pure fruit, balance, power and velvety tannins. The dominant flavors include violets, plums, cherries, orange peel, earth, licorice, cedar and smoke. "The 2014 Chianti Classico Riserva is a dark and enriched expression of Sangiovese (and 10% Cabernet Sauvignon) with above average concentration and extraction. This is a meaty and dark red wine with a powerful load of dark fruit and ripe blackberry with spice, leather and moist terracotta on the close. The finish is soft, creamy and long lasting. I would never have pegged this wine as being from the more difficult 2014 vintage in a blind tasting. You get excellent value here." - 91 pts., Robert Parker's Wine Advocate

90% Sangiovese, 10% Merlot & Syrah. This single estate Chianti Classico is delicious with lots of Sangiovese character; expressive cherry flavors and notes of chocolate & vanilla from 9 months in Slavonian oak barrels. Very drinkable, food friendly with soft, silky tannins & a persistent finish. Vineyards have been on the Peppoli Estate since the middle ages when it was a monastery. "Some dried fruit with strawberry and lemon rind on the nose and palate. Medium to full body. Tangy tannins. Pèppoli is always excellent. Drink now." - 92 pts., James Suckling

100% Sangiovese. This wine has an intense ruby red color. The bouquet is dominated by mature fruity notes, reminiscent of black bilberries. It has a full, concentrated and intense flavor. On the palate there is a very pleasant flavor of mature cherries, which lingers for a long time with sweet tannins that blend in perfectly with the structure of the wine. Villa Cafaggio is nestled in the "Conca d'Oro" (Golden basin), an area recognized as the finest zone for producing Chianti Classico. "100% Sangiovese. 12 months in Slavonian oak barrels, 3 months aged in bottle. Quite dark crimson. Very broad, very fruity. The fruitiest 2012 I have encountered. Lots of fun." - 16.5 pts./20 pts., Jancis Robinson

100% Sangiovese Grosso. Aged 18 months in large French oak casks with 10% of the ultimate cuvée aged in small French oak barrels. This D.O.C. was created in 1984 to make the most of fruit from younger vines. This wine is revered for its distinctive depth of black cherry and wildberry fruit and careful use of oak revealed in a hint of spice and vanilla. Like its higher priced sibling, 'Brunello' di Montalcino, it is a full-bodied wine crafted from pure Sangiovese "Grosso," however it is considered a more vivacious style of wine, combining freshness with structure and can be approached at a much earlier age. Certified Organic 2015. 1,000 or so cases of the Rosso di Montalcino are produced annually

55% Merlot, 35% Syrah, 10% Sangiovese. Deep garnet color. The nose is rich with notes of licorice, sage and thyme. Its' specific Mediterranean character is balanced with intense aromas of well-ripe small dark berries. Medium bodied with silky tannins and refreshing acidity. "Darkly concentrated with thick tones of black tar, espresso, candied cherry, clove, rum cake and bitter chocolate. Although it feels broad and large in the mouth, the wine also shows enormous elegance and focus. That inner opulence is channeled into tight, sharp pulses that impact the palate with grace and poise." – 93 pts., Robert Parker's Wine Advocate

100% Corvina Veronese. Nicely textured with an intense mouthfeel, medium to full-bodied with loads of dark fruit and spice. Tannins are modest and integrated so there are no rough edges, just pure flavors of plums and dark cherries. Corvina Veronese is a late-ripening, thickskinned grape, usually blended in Valpolicella, Ripasso and Amarone wines. This is a great pizza wine

50% Corvina, 20% Rondinella, 15% Corvinone, 10% Oselata, 5% Molinara. A great wine with beautiful ruby red color that respects tradition and territory. Solid & vigorous with balanced flavor. Intense and peppery with notes of leather, cherry, plum jam, licorice and ginger. The first fermentation in 100% in Slavonian oak barrels takes place in autumn after the harvest. The following spring it is then refermented "ripassato" on the must from their Amarone wine, giving the wine greater structure, personality, aromas and color

65% Corvina, 20% Rondinella, 10% Croatina, 5% Molinara. Bold and velvety, with enticing scents of ripe black cherry, spiced plum, blue flower, baking spice and a whiff of new leather. The luscious yet focused palate delivers juicy blackberry, crushed black raspberry, raisin, licorice and a hint of dark chocolate while firm, velvety-textured tannins provide support. - 93 pts., Cellar Selection, Wine Enthusiast

100% Malbec. Sourced from old Malbec vines, the wine fermented with indigenous yeasts, matured for some 11 months in vat and was bottled with no oak. The nose is ripe and heady, with notes of cassis, blueberries, decayed violets, wild herbs, tea leaves and some spiciness, all from the landscape as there is no oak used in its production. It's very dark, purple-colored, with bright fruit from a wine that has had very little contact with air. 2015 is ripe and juicy with nice tannins and concentration of fruit

100% Nebbiolo. Traditionally, Barbaresco is a full bodied tannic wine that requires a long period of maturation before consumption. Modern vinification creates a more elegant wine with an intense bouquet, less tannins and less necessity for maturation. By law, Barbaresco must be aged in oak or chestnut casks for 2 years. Brilliant ruby red color with an orange tinge. The nose is earthy and complex with wild mushroom, licorice, roses and violet notes. It is dry, caressing, mellow and elegant. Great with roasted, braised and grilled meats, poultry and wild game

100% Nebbiolo. Magnificent, noble & dry, made with scrupulously selected, perfectly ripe estate grown grapes. Deep ruby-red, color with garnet highlights and an intense, nose with spicy, earthy, very persistent notes of coffee and roses. Austere, harmonious and velvety on the palate with beautiful structure and balance. Perfect with big, rich foods, grilled or roasted meats and bold, ripe cheeses. Aged 2 years in medium-sized Slavonian oak casks, then 3 years in the bottle

35% Nebbiolo, 35% Merlot and 30% Cabernet Sauvignon. Gaja's absolutely seamless blend of Nebbiolo, Merlot, and Cabernet Sauvignon. The name means "Moresco's site" refering to the former owner of the vineyard. Ruby red in the glass, this is just downright delicious juice! The ruby wine offers a pure aroma of small fruits and an elegant texture. Sweet aromas of energetic red berries, spiced orange peel, roasted earth and savory minerals lead into a fruit-forward palate that is an absolute pleasure to imbibe. The body is balanced and fruity featuring silky tannins. So smooth and effortlessly drinkable, this is a great way to experience the perfectionism of Gaja at a moderate price

75% Carmenere, 25% Merlot. "Più" means "more" in Italian and there's more than just Carmenere in this blend from the Colli Berici, a line of gently rolling volcanic hills in Italy's northeast. The plumy accent and refined tannins marry with French oak. Pronounced nose with black cherry, soy, cocoa and violets. Elegant palate with fresh acidity, firm, integrated tannins and length. Great with salumi, grilled & roasted pork

44% Merlot, 35% Cabernet Sauvignon, 6% Malbec 6% Syrah, 5% Petit Verdot, 4% Cabernet Franc. An artistic, balanced, food friendly blend of the 5 Bordeaux varietals with a touch of Syrah, without the heaviness often associated with California Cab blends. Full of dark black fruits like blackberry & black cherry with a long finish. This wine has soul & drinks like a wine that is twice the price

100% Merlot. The vintage of 2014 marked the third year of California's historic drought. Difficult growing conditions resulted in intensely flavored fruit with rich color and body. Although the weather was very dry, the summer was mild allowing the fruit to fully mature on the vine. Grapes were harvested in late September and early October at the peak of flavor. Red fruit aromas with notes of vanilla, lavender, cedar and mint. Complex structure with well-balanced tannins, velvety mouthfeel and a long finish

100% Merlot. A smooth, supple yet well-structured red wine with a nose loaded with inviting aromas of dark plum, black cherry, hints of cardamom, nutmeg and cinnamon. In the mouth the deep purple fruit flavors unfurl on a richly textured palate, joined by notes of sassafras, baked pie crust and cocoa. Judicious use of oak adds a toasty vanilla accent to the wine and its long finish carries a tinge of sweet tobacco and dark chocolate. Wonderful on its own or with grilled red meat, BBQ, pastas & of course, wood fired Pizza Napoletana! - 6,000 cases made

100% Cabernet Franc. Grapes for this wine were sourced from Lake County, California, some from vineyards as high as 2,700 feet. The area's warm days and cool nights produce wines with balanced acidity and fine tannins. After hand-picking, grapes ferment for 18 days and are maintained in separate vineyard lots, then barrel-aged for 14 months in American and French oak and blended right before bottling. The wine offers aromas of cassis, plum, red berries and hints of oak spice. On the palate, raspberry, black currant, coffee, cocoa notes and peppery undertones. Concentration, layering and depth all add to the enjoyment. - 91 pts., Editor's Choice, Wine Enthusiast

87% Cabernet Sauvignon, 8% Cabernet Franc, 5% Merlot. A blend from three vineyards; a bright, luscious wine. Aged in French oak, it shows cedary overtones supported by a round mid-palate with medium to full-body and nice tannins on the finish. Entry exhibits soft earthtones on the nose with hints of cherry, blueberry and a vanilla-oak softness and wonderful fruit ripeness and a rich, slightly chewy core

100% Cabernet Sauvignon. Vibrant purple color with expressive aromas of blackberries and cassis. Richly textured on the palate with excellent structure and complexity. Robust tannins provide a frame for black cherry flavors and spicy notes of vanilla and cloves, lush and long with balance and style! Grapes sourced from 4 Central Coast appellations: Arroyo Seco, San Antonio Valley, Hames Valley and Paso Robles

100% Cabernet Sauvignon. A spectacular Cabernet Sauvignon from Toscana. Aged for 18 months in French oak barrels, the nose offers aromas of cedar cigar box, tobacco, chocolate, leather, tar and sweet cassis. The robust palate is incredibly fat and juicy, deep and richly fruited with concentrated cassis fruit, mature plum, espresso & clove. Huge body, gloriously silky tannins, nice structure

100% Cabernet Sauvignon. "Hand-harvested, natively fermented and aged in French oak. Smoking good notes of cassis, black currants and hints of plum all emerge from this rich, beautifully textured, layered beauty that has solid tannic grip, a silky, elegant texture and a great finish. It has real elegance and finesse and is a dark fruited, unctuous beauty to drink." - 92 pts. Robert Parker's Wine Advocate

100% CABERNET SAUVIGNON. The color is as fresh and bright. Fresh blackberry syrup, fresh ground black pepper and fresh thyme dominate the aroma. The mouth is densely flavored, plush, and succulent. "A juicy and savory red with blackberry and hints of toasted oak, but not overdone. Full, soft and chewy." – 91 pts., James Suckling

87% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot, 1% Cabernet Franc. The gorgeous dark & dense magenta hues give sense to this wine's concentration & power. Intense aromas of cassis, dry mission figs, ripe plum compote enhanced by cedar & leather scents. The palate is lush with savory dark fruit & a hint of sweet oak & black pepper; well-structured with soft tannins

80% Cabernet Sauvignon, 10% Petit Verdot, 5% Syrah, 5% Primitivo. A wine from vineyards in the Roman countryside and historical summer retreat for Caesar's and Popes. Inky black color, aromas of crushed blackberries & cassis with a meaty smokiness that rises from the glass. Kay is rich, full, powerful, yet creamy in texture and well balanced. Enjoy with grilled steaks and friends with big personalities!

46% Zinfandel, 39% Petite Syrah, 12% Cabernet Sauvignon, 3% Carignane. Aromas of blackberry, ripe cherry, star anise, cinnamon, dark chocolate and freshly roasted coffee. Dark fruit explodes supported by vanilla, caramel and accents of cedar and smoke. "All or Nothing - a wine that accepts no less than the best. This red blend explodes in your mouth with great intensity and leaves you wanting more."

50% Cannonau, 50% Cabernet Sauvignon. Cannonau (Grenache) develops really thick skins on Sardinia and heart healthy wines loaded with antioxidants. Sardinians often live into their 90's and over 100. Dr. Oz says it may be the wine that's doing it! Tanca Farra (Iron Mine) is named for the iron rich soils on the Sella & Mosca estate. "A complex nose shows the complexity of the Cannonau and the strength of the Cabernet with hints of oak. Structured palate; smooth, complex tannins and balanced acidity." - 92 pts., Robert Parker's Wine Advocate

100% Aglianico. A BIG, interesting, intense, ruby red wine from grapes grown in the rich volcanic soil of Mt. Vesuvius. This wine has an overall sensation of freshness; soft and balanced with a smooth finish. "Lots of tar, spice and dried-herb character in the nose. Full body with chewy tannins and lots of stone, black pepper and berry on the aftertaste. Stony soil." - 91 pts., James Suckling

100% Aglianico. Most of Italy thinks of Taurasi, as the Barolo of the South. In Campania, they are more likely to think of Barolo as the Taurasi of the north! This is a great steak wine. "Richly spiced, offering up-front flavors of licorice, crushed black currant, with hints of seared mushroom adding complexity. Well-balanced, bright, lightly tangy acidity and supple tannins to the finish." - 91 pts., Wine Spectator

95% Negroamaro & 5% Malvasia Nera. Explodes with ripe blackberry, currant and plum aromas & flavors with hints of leather, baking spice, plums & figs. Complex & robust, full of earthy-meaty goodness, the palate is rich & round with layers of ripe fruit and nutty undertones. 8 years of aging, 6 in the bottle, results in added complexity. A perfect wine with southern Italian inspired cuisine

100% Petite Sirah. Made from grapes from 50 year old vines, this vintage is seductive and spicy with enticing aromas of baking spices and toasted oak. In the mouth, velvety textures upfront followed by deep, lavish flavors of chocolate, blackberry jam & spice with full-body and a deep concentrated finish. Opulent & concentrated, the ripe fruit softens the tannins, very drinkable & great with food. 2,450 cs made

100% Syrah. Big personality with loads of ripe plums, redcurrants, blackberries & gingerbread carried by a mouthwatering anise – licorise note through a long, violet-edged finish. Saint Cosme, in the heart of Gigondas, is one of France's oldest wine estates in France, with 25 perfectly preserved, in-ground vats, carved into stone by Roman soldiers in 109 AD. It has remained in the same family since 1490

100% Syrah. From Rhone Valley clones planted in 1988, this wine exhibits complex aromas of red and black berries and anise with a hint of tobacco. On the palate, pure, concentrated aromas of berries, cherries, plums, black pepper and mint with spice notes. Elegant and balanced, with medium acidity and a long, clean, peppery finish. Vinified in stainless steel and concrete vats for 12 months

100% Syrah. This is about as close as Santa Barbara ever gets to classic Côte-Rôtie. Glass-staining ruby red with luscious, youthful aromas of blackberry, blueberry and black raspberry, touched with anise and sweet herbs. Rich and ultra-juicy, wildly complex, filled with a mix of savory dark fruit raspberry, red plum, mineral-cherry tart and spice-cake finishing with tremendous energy and vitality

Syrah, Zinfandel, Petite Sirah. Born from a bootlegging operation in a garage, this charismatic, irreverent and completely contagious wine is turning the wine world on it's head! Bursting with intense red and black fruit on the nose, it has an impressive entry with plum, Cherry, cola, dark chocolate and spice with a smooth finish that lingers. Concentrated, complex, and simply delicious

54% Syrah, 22% Grenache, 13% Mourvedre, 11% Zinfandel. Fruit forward, full bodied Paso Robles blend with Syrah providing the backbone. A blend of several vintages of the same wine. Dark ruby color with robust aromas of ripe black cherries, vanilla, nutmeg & tobacco. Velvety mouthfeel with vibrant flavors of red berries layered with pepper, cocoa & anise. A BIG, luscious wine for the money

54% Petite Sirah, 27% Syrah, 19% Zinfandel. "The deep garnet-purple colored 2016 Pessimist delivers a gregarious nose of ripe black cherries, blackberries and blueberries plus notions of Chinese five spice, mocha and raspberries. Full-bodied, voluptuous, soft and plush, it packs in the fruit cake and exotic spices, finishing with great length." – 92 pts., Robert Parker's Wine Advocate

40% Carignane, 38% Mourvedre with Zinfandel, Palomino, Alicante and Mission. A field-blend made from own-rooted (nongrafted) vines planted in 1880 on forty-foot-deep banks of beach sand at the confluence of the Sacramento and San Joaquin Rivers in San Francisco Bay's Carquinez Strait. Evangelho is a viticultural survivor! 138 years later it lies wedged between a PG&E plant, a Burger King and a motel that rents rooms by the hour! The vines are dry-farmed (non-irrigated) and produce deeply flavored, expressive wines that are fresh, bright, full of fresh fruits and zippy acid. You taste the crunchy red fruits of the Carignane, the sappiness of Zinfandel and the feral, exotic spice and earthiness of the terrestrial Mourvedre. - 93 pts., Stephen Tanzer's International Wine Cellar

46% Zinfandel, 40% Grenache, 5% Alicante, 5% Petite Sirah, 4% Sangiovese. "Aged in 50% new French oak. One of the hottest red wine values in California; a gutsy California Cotes du Rhone-like effort, with plenty of peppery, meaty, roasted Provencal herb notes intermixed with kirsch liqueur & spice box characteristics as well as a lush, dense, gorgeously fruity, complex style. This killer offering demonstrates what field blends of Mediterranean varietals & old vines can achieve in California." - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. The "Jack's Cabin" Zinfandel has a reputation of being the most fruit forward of the Rockpile Zins. Dried red fruit dominates the nose & is complimented by richer flavors of chocolate & mocha. The palate is like eating a chocolate covered cherry sprinkled with a touch of white pepper while still exhibiting the Rockpile signature of great intensity & full tannins. On the finish, the acidity is perfectly balanced, giving the wine length & making it a great accompaniment to food. 875 cases made. - 90 pts., Robert Parker's Wine Advocate

100% Zinfandel. "Bright ruby color. Deep cherry and blackcurrant on the nose, with complicating notes of rose, violet and smoky herbs; smells like a wine from southern France. Broad, fleshy dark berry and cherry flavors show liqueur-like depth and are framed by velvety tannins. Gains sweetness with air and finishes with a powerful echo of dark berries. The richest of this set of appellation wines and an excellent value." - 89 pts., Stephen Tanzer's International Wine Cellar

99% Zinfandel, 1% Petite Sirah. The 2013 growing season was near perfect; incredible growing conditions, coupled with lower crop, size yielded wines with succinct fruit and incredible focus. High-toned berry fruit jumps out of the glass. Notes of cinnamon, baking spice and espresso bean add complexity to the hedonistic fruit. The entry is soft and lush, exhibiting flavors of rich oak and blackberry cobbler. The mouthfeel is seamless from start to finish, indicative of the perfectly integrated tannin and acid. Aged 14 months in French and American oak

85% Zinfandel, Petite Sirah, Syrah & Mourvedre. "Saldo," a latin word meaning "from here & there," refers to the wine's grapes, sourced from the best Zinfandel vineyards & appellations throughout Northern California. It has a dense ruby color with aromas of black fruits & baked blueberry pie. Rich & full yet velvety on the palette offering dense concentration of flavor backed by good acidity. Persistent, long finish of roasted coffee beans, a hint of vanilla, peppery spice & smooth tannins. Aged in French & American oak barrels, 20% new

100% Nero D'avola. Macerated on skins and fermented in stainless steel. Half the wine is aged in large format Slavonian oak vats for six months. This is a pleasantly drinkable wine with flavors of red and black cherries and aromatic herbs like sage. The typical Nero d'Avola plushness is instantly recognizable. Soft tannins, lots of fruit and a round finish with a touch of savoriness

Trebbiano Toscano & Malvasia Bianca. Vin Santo or Holy Wine comes from the time when these wines were used for Holy Communion. The grapes are dried out on straw mats in the warmest, driest part of the winery, concentrating their natural sugars. It offers aromas of apricots & orange blossom, followed by a caramel, nut & raisin-rich palate with a hint of honey & cream on the finish

Semillon & Sauvignon Blanc. From the makers of Far Niente, Dolce's 20-acre, west-facing vineyard is protected from the prevailing winds so the damp, morning fog of autumn, hangs longer amongst the vines, promoting the growth of Botrytis cinerea or "noble rot" that evaporates much of the grapes' water & concentrates the sugars & flavors. It is aged 3 years in 100% new French oak barrels. This "Liquid Gold," offers aromas of spiced, poached pear, peach cobbler & orange marmalade. The smooth, silky & coating texture, bright acidity & lithe body highlights any occasion; with dessert or instead of dessert or during the meal with a multitude of culinary complements. Try with Salumi è Formaggi Misti

Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz & Tinta Cão. An aged 10 year old Tawny Port with a light delicate palate, challenging the perception of Port as a dark & full-bodied after dinner drink. A ripe, rich tawny with an excellent nose of nuts & hints of mature fruit. Sweet & very toffee like on the palate with loads of caramel, honey & dried fruits, with just a hint of Douro bake. Long finish

n the 18th & early 19th centuries, Madeira was the United States' most coveted wine. Every public event—from the signing of the Declaration of Independence to George Washington's Inauguration—was toasted with a glass of Madeira. This wine boasts incredible balance & refreshing acidity, with knockout aromas of toasted nut oil, cherry pit, toffee, molasses, orange peel and hints of dark honey or maple syrup. Chewy in texture, with dry-edged nut and burnt orange flavors, a touch of molasses sugar and good back-end grip. Despite the extra weight and sweetness, it's not cloying at all—the finish is mouthwatering and long. Quite sweet but the wine's acidity adds focus, nerve and finishing bite