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February 2022

Updated: Feb 11


Bora Tier

Le Triporteur Rouge

A fun blend of 70% Grenache, 30% Syrah, Caladoc, & Carignan, this wine sees clay and siliceous soil from terroirs around the iconic Châteauneuf du Pape. This wine has a red cherry color with purple hints, an intense nose with cherry and black currant flavors and on the palate - notes of small sweet red fruits. It has a firm attack in mouth, yet supple and fruity finish.

Food Pairing - Pizzas. Sausages & hard cheeses. Mediterranean eats.


Enfant Terrible Cotes du Rhone Rosé

Grenache Noir with a touch of field blend round out this stunning rosé. The vineyard is located in southeastern France on the right bank of the Rhône on mostly clay and limestone terroir. This cuvée is made from a selection of parcels located on rolled pebble (galets roulés) hillsides and plains. A pale rosé with very present alcohol aromas. Lively and bright raspberry and honeysuckle on the palate with an intense aromatic finish.

Food Pairing - As an aperitif. Mixed green salads. Chocolate covered strawberries.

Primary Wines Cabernet Sauvignon 2017

A California pour that shows restraint reminiscent of an old world style Cab. This is a smooth and didactic Cabernet Sauvignon. Principal California fruit flavors like dark raspberry and blackberry balance well with a slight spice and fresh finish.


Food Pairing - Chili (with noodles!). Slow Cooked Pork Shoulder. A Snow Day.


Le Mistral Tier - Lexington


Pax Mahle Wines - Syrah North Coast

The 2018 Syrah North Coast captures the essence of the house style so well. Dark fruit, black pepper, mint, lavender and espresso are all amped up in a juicy, wonderfully inviting Syrah that will drink well right out of the gate.


Food Pairing - Burger topped with Blue Chz & Fresh Cut Fries (Air Fryer is a lifesaver!)


Bichi Santa

Jair Téllez, chef of the progressive Laja Restaurant in Ensenada and two cool places in Mexico City, is the guy behind Tecate-based Bichi, the first natural (wine made from organically or biodynamically grown grapes with minimal intervention avoiding the use of chemicals, additives and technology) winery in Mexico. A few years ago, he left his post as chef at a Top 50 San Pellegrino Restaurant to resurrect old vines in Baja and make delicious, authentically made wine from grapes suited to the climate. Biodynamic farming, dry-farmed, 100 year-old own-rooted vines on sandy, granitic soil at 2400 foot elevation, fermented in 450L concrete ‘tinajas’ (amphora), then ½ aged in stainless steel and ½ in old barrel, super minimal added SO2. Tastes like cold-pressed sour raspberries, dusty roses and Sour Patch kids. Sounds weird but trust, it is unbelievably delicious.


Food Pairing - The last season of This Is Us, box of tissues.


Aphros, Vinho Verde Loureiro Phaunus Amphora

This delicious wine is bright, lively and balanced. With flavors of citrus fruits, and apple aromas. 100% Loureiro crushed, destemmed, and pressed by artisanal processes (read: made in a facility without electricity), then fermented spontaneously on the skins in beeswax-lined clay amphorae. The juice remains in contact with the skins for about six months. Bottled without filtration.


Food Pairing - Grilled Chicken, melted Brie, sliced grapes over chopped romaine & shaved almonds.


Le Mistral Tier - Logan Street Market


Veneca Jesera Pinot Grigio

A unique natural wine from Collio DOC, this Pinot Grigio spends a short time on the skins, becoming a rich and beautiful coppery orange color. Aromas range from white floral notes to spicy ginger & pink peppercorn with bright citrus.

Food Pairing - Salad with bright vinaigrette with strawberries & herbs. Grilled sea bass.


Bichi Santa

Jair Téllez, chef of the progressive Laja Restaurant in Ensenada and two cool places in Mexico City, is the guy behind Tecate-based Bichi, the first natural (wine made from organically or biodynamically grown grapes with minimal intervention avoiding the use of chemicals, additives and technology) winery in Mexico. A few years ago, he left his post as chef at a Top 50 San Pellegrino Restaurant to resurrect old vines in Baja and make delicious, authentically made wine from grapes suited to the climate. Biodynamic farming, dry-farmed, 100 year-old own-rooted vines on sandy, granitic soil at 2400 foot elevation, fermented in 450L concrete ‘tinajas’ (amphora), then ½ aged in stainless steel and ½ in old barrel, super minimal added SO2. Tastes like cold-pressed sour raspberries, dusty roses and Sour Patch kids. Sounds weird but trust, it is unbelievably delicious.


Food Pairing - The last season of This Is Us, box of tissues.


Daou 2017 Reserve Cabernet Sauvignon

An excellent example of Cabernet from Paso Robles, California. At 5 years aged in the bottle, this wine is showing beautifully after a brief decanting. Aromas ranging from dark berry fruits, dark chocolate, licorice and cedar. The palate is silky with beautiful minerality and aged notes of forest floor.


Food Pairing - Beef short ribs, grilled portobello mushrooms, beef sliders.




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