{"title":"California - North Coast \u0026 Far North","description":"\u003cp\u003eThis region includes wines labeled \"North Coast\", which are often blends including Sonoma and Napa counties. This expansive area encompasses established regions like Mendocino and Lake Counties, as well as newer vineyard sites pushing towards the Oregon border. Mendocino County is known for its varied climates, from the Anderson Valley's cool, fog-influenced areas ideal for Pinot Noir and sparkling wine, to warmer inland spots. Lake County, further inland, offers volcanic soils and a warmer climate suitable for Cabernet Sauvignon and other varieties. Beyond these, even more northerly locations are being explored for their unique terroir, contributing to the evolving identity of California's northern wine production. \u003c\/p\u003e","products":[{"product_id":"pax-wines-sonoma-hillsides-syrah-2022","title":"Pax Wines “Sonoma Hillsides” Syrah 2022","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":47436953223391,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9241996.jpg?v=1758841111"},{"product_id":"peay-vineyards-savoy-vineyard-pinot-noir-2022","title":"Peay Vineyards Savoy Vineyard Pinot Noir 2022","description":"","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":47483312406751,"sku":null,"price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA122160.jpg?v=1760390943"},{"product_id":"peay-vineyards-les-titans-estate-syrah-2021","title":"Peay Vineyards Les Titans Estate Syrah 2021","description":"","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":47483314602207,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA122174.jpg?v=1760390915"},{"product_id":"rootdown-pinot-noir-cole-ranch-2022","title":"Rootdown Pinot Noir Cole Ranch 2022","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":47549724426463,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB010104.jpg?v=1762044525"},{"product_id":"lussier-wine-co-pinot-noir-cote-de-boont-2023","title":"Lussier Wine Co. Pinot Noir Côte de Boont 2023","description":"","brand":"Misa Colorado","offers":[{"title":"Default Title","offer_id":47601016897759,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB200263.jpg?v=1763679989"},{"product_id":"desire-lines-evangelho-vineyard-red-2024","title":"Desire Lines Evangelho Vineyard Red 2024","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":48380441952479,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1250697.jpg?v=1769411227"},{"product_id":"broc-cellars-love-sparkling-chenin-blanc-2024","title":"Broc Cellars Love Sparkling Chenin Blanc 2024","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48546284175583,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270970.jpg?v=1772231730"},{"product_id":"jolie-laide-trousseau-gris-2025","title":"Jolie Laide Fannuchi Road Vineyard Trousseau Gris The Empress 2025","description":"","brand":"Craft","offers":[{"title":"Default Title","offer_id":48566653976799,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3071062.jpg?v=1772922451"},{"product_id":"martha-stoumen-post-flirtation-white-2024","title":"Martha Stoumen Post Flirtation White 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eThe Cecchini Family Vineyard sits outside Knightsen in Contra Costa County: hot delta land, sandy clay soils, and a near-constant wind off the cold, salty Carquinez Strait that keeps the site cooler and more Mediterranean than the latitude suggests. Roussanne, Marsanne, and Muscat blanc all come from here. The Vermentino takes a different route: The Bench Vineyard in Clements Hills, San Joaquin County, certified organic and biodynamic, sandy loam soils, a site better known for farming than for fine wine. Both vineyards sit well inland from the coast, but drainage, wind, and careful dry-farming keep the flavors bright and the alcohol low. Post Flirtation White comes in at just 11%.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e45% Vermentino, 27% Roussanne, 19% Marsanne, 9% Muscat blanc. Roussanne, Marsanne, and Muscat blanc are tumbled briefly in the press for a hint of skin contact, then co-fermented in stainless steel and aged on fine lees for six months. Vermentino is pressed immediately, fermented separately in stainless steel, and aged in neutral vessels before blending. Native yeast throughout. Meyer lemon, white peach, tropical citrus, and a thread of salinity that follows the wine to the finish. Dry, light-bodied, refreshing, with a quiet complexity that rewards a second glass. Unfined. Filtered for stability.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eMartha Stoumen started her label in 2014 after time spent working in traditional agricultural systems in Italy. She has built a focused portfolio around Italian and Mediterranean varieties grown across California. Post Flirtation is the everyday expression of her work: honest, bright, built for drinking rather than storing. Her winery operates out of Sebastopol, shared with Pax and RAEN. Total production across all wines runs around 8,000 cases per year. She farms with dedicated growers who practice organic and dry-farming, works with native yeasts, and uses minimal sulfites or none at all depending on the wine. Skurnik Wines imports.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eOysters, shrimp cocktail, fish tacos with mango salsa, ceviche, or a bowl of chips next to the pool. The saline finish and citrus-forward profile make it a natural alongside anything briny, bright, or simple. This is the bottle you grab when you don't want to think too hard. Take it out of the fridge 20 minutes early.\u003c\/p\u003e","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":49638365724895,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5310244_3b36b1ec-e1a2-469e-9f28-627fe5857929.jpg?v=1780432103"},{"product_id":"williams-selyem-pinot-noir-anderson-valley-2022","title":"Williams Selyem Pinot Noir Anderson Valley 2022","description":"","brand":"Classic","offers":[{"title":"Default Title","offer_id":50105414058207,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6140375.jpg?v=1781563915"},{"product_id":"lioco-pinot-noir-comptche-2023","title":"Lioco Pinot Noir Comptche 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComptche is one of the smallest appellations in California and almost nobody has heard of it. The TTB approved it in April 2024 at 1,421 acres, with three commercial vineyards and just over 30 acres planted, and Pinot Noir is the only variety grown there commercially. It was deliberately excluded from the surrounding North Coast AVA because its two dominant soil series, Bearwallow-Wolfey and Perrygulch loam, are scarce in the North Coast and in California generally. The site sits 14 miles from the Pacific and only 300 to 400 feet above sea level, with the Albion Wind Gap funneling cold ocean air and damp fog straight into the valley. The federal petition described it as a borderline climate where only cold-hardy varieties will ripen at all. Densely forested, extremely remote, full of redwoods, black bears and steelhead. This is wilderness, and it happens to grow grapes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePinot Noir from the neighboring Peterson and Costa vineyards, and the first bottling ever made under the Comptche AVA. Fermented with 25 percent whole clusters and aged 10 months in French oak, 28 percent of it new, then bottled unfined and unfiltered. The 2023 vintage in coastal California was the season winemakers had been waiting a decade for: no heat spikes, no fires, and October harvest dates of the kind that were normal in the 1990s, which gave Lioco long hang time at low sugar. Sour red plum, rose petal, coriander seed and forest floor come first, then wild blackberry, red cherry, hibiscus and black tea run through a light-bodied, structured frame. Fine tannin, high acid, graphite on the finish. It drinks like the deeper-end Anderson Valley sites a few ridges away.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLioco was conceived in 2005 in the alley behind Spago Beverly Hills, where wine director Kevin O'Connor and wine salesman Matt Licklider, both fed up with the heavy-handed California wines of the era, wondered whether the state's soils could produce something with more nuance. They owned no vineyards and still do not. The model was and remains negociant: find the growers, buy the fruit, keep the alcohol low, keep the new oak minimal, and let the site do the talking. Matt and Sara Licklider run it today, sourcing from small family ranches spread across 400 miles and five counties. Comptche exists as an appellation because frontier growers John Peterson and Saul Ramirez spent years petitioning for it. Lioco was there for the first vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDuck confit with a bitter chicory salad is the anchor pairing, since the wine's acid slices the rendered fat and its tea-leaf tannin picks up the char on the skin. Braised kale with chorizo works on the same logic in a cheaper register. A mushroom and thyme galette with gruyere meets the forest-floor aromatics directly. And roasted beets with goat cheese and walnuts lock onto the earthy, hibiscus side of the wine. Serve it with a 20-minute chill. This is the red for a rainy Tuesday when you want something with tension rather than comfort.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50601711861983,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250754.jpg?v=1785128241"},{"product_id":"lioco-pinot-noir-saveria-2022","title":"Lioco Pinot Noir Saveria Vineyard 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSaveria sits in a maritime canyon off Pleasant Valley Road near Aptos, in the Santa Cruz Mountains, at the specific line where the Pacific fog stops being a solid blanket and breaks up into patchy sun. That boundary is the entire growing proposition: enough sun to ripen, enough marine cool to slow it down, and a long hang time as a result. The soil is a deep colluvial fan of sand mixed with calcareous marine deposits, material washed down the canyon over millennia, and it drains almost too well. The Pinot Noir here was planted in the late 1990s to clones 115, 667, and 777. The Santa Cruz Mountains have never been a volume region, which is why so few people can name a vineyard in them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir from that single vineyard, made with a portion of whole clusters left in the fermentation, which is what gives the wine its stem-spice lift and a firmer, more savory structure than a fully destemmed version would. This is the Lioco house style applied to red wine: nothing extracted hard, nothing corrected, and no new oak sitting on top of the fruit. 2022 in California was marked by a severe early-September heat event that pushed harvest forward and cut yields, and cool marine sites like this one weathered it better than the valley floors did. The wine runs to red cherry, cranberry, dried rose, orange peel, black tea, and forest floor, light to medium in body with fine tannin, bright acidity, and a long savory close. Coastal Pinot with tension rather than weight.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLioco was founded in 2005 by Kevin O'Connor, a sommelier, and Matt Licklider, a wine importer, and the name is a compression of their surnames. The project began as a reaction against what California was doing to Chardonnay at the time, with a stainless-steel, unoaked white that argued the fruit could stand on its own. The same argument runs through the reds: source from cool, marginal, often overlooked sites, pick early enough to keep acidity, and stay out of the way in the cellar. They work with growers rather than owning vineyards, which lets them chase specific parcels across California instead of being stuck with whatever they planted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLight enough to serve cool and structured enough to sit at dinner. Roast chicken with mushrooms and thyme, grilled salmon, duck confit with lentils, or a mushroom tart with gruyère. The tea-leaf and forest-floor character meets earthy cooking directly, and the acidity handles a pan sauce. Fifteen minutes in the fridge before opening will do it a favor.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50610364481759,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8040027.jpg?v=1785945008"},{"product_id":"iruai-shasta-cascade-white-2025","title":"Iruai Shasta-Cascade White 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWestern Siskiyou County looks less like California than like a cross between Switzerland and Montana. Mount Shasta throws a rain shadow across the region that splits it sharply between high mountain prairie and dense alpine forest, and the growing sites here sit at real elevation with a continental climate: cold winters, big diurnal swings, short seasons. Almost none of it has been tested for viticulture. This wine pulls from high-elevation sites across the Shasta-Cascade, spanning the Trinity Alps in California and the Rogue and Applegate Valleys on the Oregon side of the Siskiyou Wilderness, which is why it carries the broad American appellation rather than a single AVA. That geographic spread is a feature, not a compromise.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e30% Savagnin, 20% Chardonnay, 20% Chenin Blanc, 20% Savagnin Rose Musque, and 10% Gruner Veltliner. The model is the white wine of the Jura and Savoie rather than anything Californian, and the grape selection follows directly from that. Savagnin is the backbone, delivering the nutty, saline structure that makes Jura whites what they are; the Savagnin Rose Musque adds an aromatic lift most people never encounter; and the Gruner supplies a peppery edge. Native yeast, no additions, nothing stripped out. Dried flowers, mountain brush, almond, yuzu, elderflower, and preserved lemon, cut by very high acidity. 12.5% alcohol and 500 cases produced. It tastes like a Ricola dropped into a margarita, which is the winery's own description and is exactly right.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIruai, pronounced ear-oo-eye, is Chad and Michelle Westbrook Hinds. They started in Berkeley in 2013 as Methode Sauvage, a winery with no vineyards, then moved in 2019 to Michelle's hometown of Etna in Scott Valley and rebuilt the project around alpine varieties grown in the mountains of far northern California and southern Oregon. In the vineyard they use permaculture techniques from Masanobu Fukuoka and a method they call chaos organics, aiming to let vines behave as they would in the wild. In the cellar they add nothing and remove nothing. The winery gives 1% of sales to the Shasta Indian Nation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe winery suggests pork belly with basil and watermelon, and that combination of fat, herb, and sweetness is exactly what the acidity is built for. Beyond that: a Comte and gruyere fondue, trout amandine with brown butter, or grilled halloumi with lemon and oregano. The nutty Savagnin character meets alpine cheese head-on and the acidity keeps up with anything fried or rich. Serve it cool but not ice cold, around 50 degrees, and let it open in the glass for a few minutes.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51195276886239,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150123_69251758-cb7c-42d8-9bfd-e85bb0e04ed3.jpg?v=1786842664"},{"product_id":"iruai-psychic-terroir-2024","title":"Iruai Psychic Terroir Red 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Applegate Valley sits in southern Oregon, tucked between the Siskiyou Mountains and the Rogue Valley, and it has almost nothing in common with the Willamette Valley three hours north. This is high, dry, continental country in the rain shadow of the Siskiyous, with hot days, cold nights, and a diurnal swing wide enough that grapes ripen fully while acidity stays intact. Elevation and granitic, decomposed soils do the rest. It is the kind of place where Grenache, Syrah, Gamay, and Gewurztraminer can all be grown well within a short drive of each other, which is exactly what makes a blend like this possible. Iruai calls the broader area the California Alps and treats it as alpine growing territory rather than as a warm-climate outpost.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA genuinely unusual field blend: 35% Grenache, 20% Muscat, 15% Cabernet Franc, 10% Syrah, 10% Gamay, and 10% Gewurztraminer, all from the Applegate Valley. Fermented whole cluster with native yeast and made with no additions. The Muscat and Gewurztraminer are the reason this smells the way it does, throwing rose petal, lychee, and orange blossom over a red-fruited base that the Grenache and Gamay provide, while the Cabernet Franc and Syrah supply the peppery, herbal spine that keeps it from turning perfumed and soft. Raspberry, pomegranate, rose, white pepper, bergamot, and a stony finish. Light in body, high in acid, low in tannin. Field blends like this were once normal and are now nearly extinct; this one argues for bringing them back.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChad and Michelle Westbrook Hinds started the project in Berkeley in 2013 under the name Methode Sauvage, working as an urban winery without vineyards of their own. In 2019 they relocated to Michelle's hometown of Etna, in Scott Valley, deep in Siskiyou County, and renamed the label Iruai. Their focus since has been alpine varieties, the grapes that thrive in the Jura, Savoie, and the Alto Adige, planted in a corner of the West that they argue is climatically closer to Switzerland than to Napa. They use permaculture methods drawn from Masanobu Fukuoka, add nothing in the cellar, and direct 1% of sales to the Shasta Indian Nation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe aromatic top end and low tannin make this a strong match for food that usually defeats red wine. Try it with Sichuan dry-fried green beans and mapo tofu, a Thai basil chicken stir fry, duck banh mi, or grilled shrimp with chile and lime. The Muscat and Gewurztraminer aromatics meet ginger, chile, and lemongrass instead of fighting them, and the acidity handles heat and vinegar. Serve it chilled, around 55 degrees.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51195281473759,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150120_b4657f02-7ba2-4de4-94be-9141975057fa.jpg?v=1786842664"},{"product_id":"rootdown-merlot-cole-ranch-2021","title":"Rootdown Merlot Cole Ranch 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe smallest American Viticultural Area in the United States contains exactly one vineyard, and the nearest neighboring vines are a mile and a half away and 800 feet downhill. That is Cole Ranch, approved in 1983 as the country's thirtieth AVA, tucked into an unnamed mountain valley between Ukiah and the Anderson Valley in Mendocino County. The valley runs roughly a mile long and half a mile across at its widest, ringed by Coast Range hills climbing from 1,400 to 1,600 feet. These vines sit at about 1,450 feet, 25 miles from the Pacific. Soils run from deep gravelly clay loam to shallow gravelly silty clay; the federal soil survey named Cole Loam, Maxwell Variant Clay, Pinole Gravelly Loam and Bearwallow Loam. Rainfall averages 40 to 45 inches a year against roughly 32 in Ukiah below, and the site runs cooler than its neighbors at both ends of the growing season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Merlot, picked October 14, 2021 at 22.6 brix, which is a long hang for a site this cool. The block is dry-farmed on St. George rootstock, part of the original 1973 planting of Riesling, Cabernet Sauvignon and Merlot. All of 1.8 tons came in. Fruit was fully destemmed and worked by pumpover, with malolactic finishing in neutral French oak; élevage was 100 percent neutral barrel with no additions. It landed at 13.5 percent alcohol, pH 3.56, total acidity 5.9 grams per liter, dry. Lucia reports 2021 as the surprise of the vineyard: clusters uniform, berries all one size, skins thickened by hangtime but neither bitter nor astringent. Statewide the drought year cut North Coast tonnage sharply and concentrated what survived. The glass gives bergamot and grapefruit peel over black cherry and red mulberry, then black tea, cocoa nib and pencil shavings, with firm tannin and genuinely high acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMike Lucia grew up in Healdsburg, took a viticulture degree from Fresno State, worked at Ridge, and became assistant winemaker at Copain in 2010, running the Tous Ensemble program until that winery sold. He started Rootdown in 2014 as a rosé project and widened it from there. In 2019 he acquired Cole Ranch, which means he did not buy a vineyard so much as an entire appellation. He farms it organically, works it with an electric tractor, and has grafted Jura varieties onto parts of the ranch, reasoning that the elevation, the cool nights and the gravelly soils have more in common with eastern France than with Napa. The 1973 Riesling, Cabernet and Merlot stayed. Of the last, Lucia is blunt: it thrives here, resists disease, and gives fruit worth taking seriously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoast duck breast with a sour-cherry pan sauce: the firm tannin cuts the fat cap while the acidity runs alongside the cherry instead of fighting it. Braised short ribs with olives and orange peel, where the bergamot and grapefruit notes lock onto the citrus and the tannin finds protein to bind to. A mushroom and farro gratin with thyme, in which the black tea and cocoa-nib earthiness reads as seasoning rather than fruit. Or a wedge of well-aged Comté, whose crystalline salt pulls that high acid into balance. At 13.5 percent it never tires the table. This is the Merlot for the people who gave up on Merlot, and the bottle to open in front of someone certain they already know what the grape does.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":51319567188191,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030248.jpg?v=1788538495"},{"product_id":"camp-north-coast-cabernet-sauvignon-2023","title":"Camp North Coast Cabernet Sauvignon 2023","description":"","brand":"Craft","offers":[{"title":"Default Title","offer_id":68030224138463,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170548.jpg?v=1792285080"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/drcmontrachet_a_vineyard_in_mendocino_ridge_morning_lighting._533dcd42-0917-4614-aaac-3ab622950e97_0.png?v=1740416738","url":"https:\/\/danverwinemerchant.com\/collections\/california-north-coast-far-north.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}