April 2026
Paolo Scavino
Barolo 2020
Nebbiolo
Piedmont, Italy
Barolo, like all wine regions, has a rich history, with stories of conflict that have been so extreme that people have called it war. In the 70s, wine all over the world was going through a revolution. The revolution was in no small part due to a man named Robert Parker. A man who either causes you to cringe, or to salivate with anticipation (or you have no idea who this guy is and that’s not a bad place to be). Parker was a wine critic with a distinct palate for big, bold, juicy styles of wine. He is often the person credited with the style change of Napa Valley to big, over extracted, over oaked wine. He gained such a following that winemakers around the world would make wine to fit his palate in hopes of getting a good review. A good review could bring back a winery from bankruptcy and shoot it into the stratosphere overnight. Some Barolo producers succumbed to the desire of a good Parker review, and this ignited a divide between the “modernist” and the “traditionalist” winemakers.
While we would love to rehash the whole history, we don’t have enough time or space to cover it all, so we recommend doing a deep dive yourself. The modernist winemakers of Barolo wanted to make wines more consumable at a younger age, so they started using smaller burgundian style barrels with new oak, and shorter skin contact with the wine. This was in direct conflict with tradition of using large neutral oak barrels, and long skin maceration. Traditional Barolo was known for needing years, if not decades, before it was ready for consumption. Enough time has passed that the divide isn’t nearly as intense as it once was. This brings us to Paolo Scavino. Scavino was a producer who hopped on the modernist trend. Smaller barrels, new oak, and early consumption. What we like about Scavino is that they have met in the middle of styles. Their wines have the ability to be drunk younger, but with aging potential. They now use a mixture of small and large, mostly neutral, barrels, with even the possibility of concrete being used. The modern day style is exciting and is a representation of what building a bridge between conflicting sides and styles can do.
This Barolo is a picture of the future of Barolo. Maintaining poise and elegance with a quintessential firm nebbiolo backbone. Drink now, or hold onto it for a special occasion. Firm tannins are supported by lovely red fruits, delicate florality, and savory notes. This wine is complex yet inviting. If you somehow don’t finish the whole bottle in one night (we tried and failed), it will still be vibrant for a couple days. Drink and enjoy!
Pairing: Osso Buco Alla Milanese
Fun fact: Enrico Scavino, winemaker in the 80s and 90s, was a part of the “Barolo Boys” who helped modernize Barolo.
Arnot-Roberts
Falanghina 2022
Falanghina
Sonoma Coast, California
Arnot Roberts is a winery with rich history and deep roots, started in 2001 by two childhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. Their journey started with one barrel of wine made in their basement from fruit sourced from various vineyards around California. Being immersed in viticulture by proxy of residing in the Napa and Sonoma Valleys helped stem the passion to make great wine. The concept of terroir became firmly rooted in their ideals coming from families of coopers, chefs, and more in an up and coming wine region. These life experiences, combined with a love of wine, have molded the winemaking philosophy of Arnot-Roberts, which is to produce “the most honest and expressive wines possible”.
This falanghina is another representation of a phenomenal wine that expresses unique terroir in the diverse area of the Sonoma Coast, more specifically the Russian River Valley. Falanghina is a grape coming from the Campania Region of Southern Italy, and is known for its ability to withstand drought and heat while retaining acidity and freshness. This suits the rapidly changing climate in California with more droughts and higher heat becoming the norm. This grape is grown on sandy clay loam soils with dots of other rocks dispersed throughout the area. Sonoma is known for having some of the most diverse soil makeup in the wine world, allowing for a dizzying array of grape varieties to be grown, such as falanghina.
This wine has maintained a lovely balance. Being a couple vintages old now means it has really started to settle into its own with a good integration of savory flavors, fruitiness, great acidity and a long finish on the palate. A crunchy texture supplements the complexity of this wine so it’s not overwhelming but pleasingly complex. This wine was aged in one third stainless steel to retain freshness and two thirds neutral oak to soften the bite it could have had. We’re excited about this wine moving into the warmer months and we hope you find as much joy from it as we do.
Pairing: Mussels with White Beans, Garlic, and Rosemary
Fun fact: Arnot-Roberts was the first producer to utilize Trousseau in California.
Semillas
Colors Everywhere 2023
Pinot Noir, Riesling, Sauvignon Blanc
Sheridan, Oregon
“If there is anything weird or metaphysical about wine, we want our wines to reflect that kind of energy. We're not really sure if there is, and so we are enjoying life along the way. We believe in science as much as no science; music, love, chemistry, and chillin out as much as working hard.”
-Sterling Whitted, Winemaker/Owner
Does that quote have a bit of je ne sais quoi? Probably, but trying to touch the intangible can be a fleeting journey that just might contain immense joy and fulfillment. So maybe not so fleeting after all.
Sterling Whitted is a winemaker from Sheridan, Oregon with winemaking experience from all over the world. One of his goals that he wants his wines to fulfil is a seamless pairing with foods that might not have a perfect wine pairing, like tacos. His wines are also crafted in such a way that they enjoy a slight chill to them. Once again perfect for the coming months.
This wine is a unique blend of pinot noir, riesling, and sauvignon blanc. A blend that we have never stumbled upon before, but one that works. Using a philosophy of blending together what grapes are grown even if it’s “nontraditional” has given Sterling the opportunity to make some really eclectic wines. This wine also changes its blend every year so, in a fun way, gives this wine some rarity. Quaffable, crushable, and any other synonyms for easy drinking is how we would describe this wine. So the next time you make some tacos at home (or DoorDash Taco Bell, no judgement here), pop this one open and see how it pairs. Cheers!
Pairing: Harissa Steak Tacos
Fun fact: Sterling was inspired by his travels around South America to make wine that pairs well with food such as Ecuadorian food.