Our Drinks

I’m a big fan of Megan and the wines she crafts. She earned her BS in Viticulture and Enology from UC Davis before apprenticing all over the West Coast and then in the Loire Valley. She has a fresh, youthful perspective on wine and I love supporting women-run wineries. 2023 was her first year creating a Vermentino with lovely results. Lively aromas of pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest.

Wine made from organically grown grapes -- the three native Penedès varieties: parellada, macabeo and xarel·lo -- with minimal intervention. Flavors and aromas of baked orchard fruit pies and citrus peels, this wine is fresh and lively on the palate, yet light and smooth.

Schramsberg has a special place in my heart. It is one of the first quality wines I ever tasted as a young cook in San Francisco. I have been to the winery several times. Everything is done by hand. And the flavor of the Blanc de Blanc is delicious and complex. 100% Chardonnay, it smells like apples and sweet lime and bread dough. It flows over your palate with a quenching crispness, tasting of lime, tangerine and a fresh ginger spiciness. The bubbles, the minerality, the intoxicating mixture of citrus and apple—Schramsberg makes the best sparkling wine in America.

Some of the best Italian wines I’ve had are the result of a collaborative effort. This is often because the goal is to produce something of quality rather than quantity -- something an entire community wants to drink! This Lambrusco is made in a cooperative that hails from Emilia Romagna which is where Lambrusco is traditionally made. This is a traditional pure expression without the cloying sweetness many people associate with Lambrusco. Instead, you’ll find a deliciously tart, dry wine with a pleasant, light effervescence and flavors of blackberries and woody herbs. This wine is deep purple and unfiltered so there may be some sediment in your glass, which is completely normal.

The renowned house of Laurent-Perrier produces a Champagne of gorgeous quality, primarily Chardonnay, aged in stainless steel to preserve the fine aromas and freshness. This is a Champagne with depth, elegance, and finesse. A half bottle provides two 6-ounce pours, a great way to have a glass of superior-quality Champagne without springing for a whole bottle. So delicious!

Situated in Les Riceys, in the southern corner of the Côte des Bar, whose wines are in huge demand from the Grandes Marques houses for their impressive local Pinot Noir. The Wenner family have 11 hectares, almost entirely Pinot Noir (97%) with small holdings of Meunier and Chardonnay too. Their reserve Champagne is a blend of 67% Pinot Noir and 33% Chardonnay. A bright, crisp, citrus forward champagne with flavors of brioche, toasted almond, and red berries.

Here at the Meadowlark, we love rosé from the Bandol region -- it was the first wine love of Wiley’s. We can especially get behind it if has the Kermit Lynch stamp of approval. Terrebrune’s Bandol epitomizes the idea of a terroir-driven rosé, from the nose of thyme and white peach, redolent of a Provençal summer, to its mouthwateringly salty finish, a reminder that the sea is just a stone’s throw away.

Earning 91 points from James Suckling, this unusual hued Pinot Gris is stunning. The pink hue comes from crushing the fruit by foot followed by a 3-day cold soak. Natural fermentation in stainless steel and neutral oak barrels, the result is bursting with flavors of honey, peach blossoms, melon, and mandarin orange zest. My favorite bottle on the list! --Lyndsey

This is a clean, crisp expression of an orange wine made of 100% Sauvignon Blanc. I think it’s just lovely with notes of Candied orange, balsamic, toasted almond, and apricots. The label and name tells a fun story too of Louis Andrieu, the inventor of a device called the colorimeter which was used to determine the amount of color in a berry. In the past, the color and the alcohol content were used to determine the price of a wine. Louis Andrieu is an ancestor of the Fabre Family who produces this wine. If you visit their Chateau, you can still find a colorimeter on display!

This winery in Santa Barbara County is putting out some stunning wines, and this Pinot Noir has been earning high praise from wine critics -- 91 points on Wine Enthusiast! Flavors of candied raspberries, rhubarb pie with a graham cracker crust, and lovely florals shine in this Pinot Noir.

Bright acidity bathes the palate balancing the juicy fruit essence, while toasty oak and hints of black pepper, brown spices and floral notes add interest and depth. Blackberry, raspberry, pomegranate, sarsaparilla, and a little spicy -- made with grapes grown on vines planted in the 70's.

Wiley kept this bottle on the list for years and uncoincidentally, it consistently earns high scores on Wine Enthusiast. A California table blend consisting mostly of Syrah, the wine is as charming as the man who makes it with flavors of chili-infused chocolate, black currant preserves, sweet cigar, and grippy tannins -- perfect to drink with a steak

Primarily Corvina, this luscious wine from the Valpolicella region in Northern Italy which is linked to the tradition of Appassimento, an ancient technique that underpins the production of Ripasso and Amarone wines. Luxardo cherries and stewed fruit -- the wine isn’t sweet but has wonderful fruit, soft acidity, and some earthiness to create a well-balanced wine.

Cabernet Franc and Merlot; where the La Spinetta Toscana has wonderful acidity, this wine is just pretty. Bright ruby red, intense, fragrant nose of cherries, wild strawberries and blood oranges, with a fleshy, leathery finish. Crisp acidity on the palate, salty, gluggable, and well-balanced.

Each year, the Railsback brothers -- hence the name of their winery! -- make a red table wine from grapes in Santa Ynez Valley. Because their winemaking started as a rosé project, their red wine is normally comprised of rosé blending grapes; in this case, 100% Carignan. The resulting wine is lovely with soft tannins, good spice and just-ripe red fruit.

We have carried the Claret, a Bordeaux-style blend that Newton excels at, for years. This vintage, made of 43% Merlot, 39% Syrah, 14% Cabernet Sauvignon, and some Petite Sirah and Malbec sourced from Mendocino, Sonoma, Lake, Solano, and Napa counties. Spiced red fruit develops well across the palate as notes of plum pudding, cocoa, heather, and sweet tobacco combine with rounded tannins and balanced acidity to announce with bells on that they are back.

Back in the wine games after his non-compete ended from the sale of Banshee Wines, Baron Ziegler has crafted a delicious Cabernet earning 91 points on James Suckling. You’ll find delicious, explosive black fruits as well as bay leaf and tobacco with medium tannins.

The Sarrazin brothers are known for making spectacular high-altitude Côte Chalonnaise Burgundy from the village of Jambles, a tiny hamlet just outside of Givry that is 300 meters above sea level. The brothers have gained a reputation over the last decade for being meticulous stewards of their high-altitude vineyards around Givry, Mercurey and Maranges. This 100% Pinot Noir is full-bodied on the palate boasting of ripe stone fruit and the tannins are ripe and well-integrated.

Wine Spectator gave this Pinot from Willamette Valley 94 points because of its velvety tannins, chipper acidity and flavors of raspberries, rosemary and hazelnuts. Savory and earthy with a wonderful, round mouthfeel -- the 2021 vintage is being called by the winemaker one of the best they’ve made, and such high praise is warranted.

This classic expression of Côtes du Rhône is 55% Grenache, 35% Syrah, and 10% Mourvèdre. Well-structured but supple tannins, ripe red fruit, and some earthiness that adds complexity. The result is a lovely, cheerful wine.

The Fratelli Alessandria estate is known for the big Barolos it produces, but this Barbera is a perfect representation of the Alba region with its clay and limestone-rich soil. On the palate this wine is lively with piercing acidity -- perfect for food-pairing. Red berries, a touch of nuttiness and a little spice.

A truly superb Toscana from the Bolgheri region in Tuscany. This wine scores in the 90's year after year on Wine Enthusiast -- this vintage earned 91 points and is made from 70% Cabernet Sauvignon, 15% Merlot, 15% Petit Verdot. Cassis, cedar and mocha on the nose and carries through to the palate as well as black fruits and a little black pepper.

Dominated by Merlot and equal parts Cabernet Franc and Cabernet Sauvignon. Smokey and woody flavors of cigar box, tobacco, cedar; earthy flavors of vanilla and mushrooms. A wonderful, classic Bordeaux blend which is nuanced, tight, and structured.

A serious, Bordeaux-style red blend that has wonderful tannins and acidity. Many of the Cabernet grapes were grown by the historic Bedrock vineyard, owned and farmed by Morgan Twain-Peterson in the heart of the Sonoma Valley. The grapes are aged in concrete and neutral French Oak which really allows the flavors of the fruit -- 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot -- to shine. This wine was crafted to pair well with food and be ready to drink upon opening, but it would also benefit from a decant to open up and soften the tannins.

A young Cabernet collab between one of my wine sellers and the wine makers over at Les Lunes. For a cab, it’s surprisingly juicy! 90% Cabernet Sauvignon, 10% Merlot all harvested from four organic and biodynamic vineyards in Sonoma. Aged in neutral oak for 16 months.

This vintage earned 92 points on Wine Enthusiast and boasts soft tannins balanced with sweet oak, with flavors of last-of-the-season blackberries and plums with deeper flavors of mocha, and a little black pepper. This is the perfect wine for someone who likes a softer Cabernet.

“In the 1860s, Dr. George Belden Crane set out to produce wines that could rival the best in the world from the then-unknown region of Napa Valley when he planted the G.B. Crane Vineyard in St. Helena. His vision set the tone for the years to come and shaped what Napa Valley has become today.” The grapes for the Disciples Cabernet Sauvignon are aged in 60% New French Oak for 21 months; you’ll find fine tannins with bright acidity and flavors of red and black fruits, star anise, and warm, toasty notes.

We have miraculously secured (thank you, Andy!) a little of our beloved Darioush Signature Cab, from a year being described as the vintage of the decade. Legendary characteristics of grapes grown on Mount Veeder feature prominently in the aromatics and structure of the wine—seamless and sleek, with cocoa, black tea, espresso, flint, and sage all contributing layers of complexity wrapped around a dense, youthful core of cassis and dark brambly fruit. This wine is chief among Norman Mayne’s favorite wines, and he and proprietor Darioush Khaledi consider each other brothers. Wildfires have reduced the amount of Darioush Cabernet Sauvignon produced after 2018 to less than 20% of previous vintages. Enjoy this treasure before it’s gone. Forever—priced at retail because it is priceless.

From Trentino in North-East Italy, this wine is perfect for the first warm days of the year. Light fruit -- lemon and pear -- crisp, with a touch of tropical flavors.

100% Cortese from the heart of Piedmont. Delicate flavors of lime, lime zest, and almond sit high on the palate; this is a nice detour for a Pinot Grigio drinker.

Nestled in the Carpathian volcanic chain is Hungary’s crown jewel, the village of Tokaj, which sits on the youngest of the 400 dormant volcanos and where Furmint reigns as the principal varietal on diverse volcanic soils. In this region they encourage Botrytis, the fungus that shrivels the grape concentrating the sugar thus resulting in a sweeter wine. However, this wine is not sweet but instead is fruit-forward, crisp, and dry with loads of character and flavors of fresh fennel, green apple, and white tea.

Nestled in the Carpathian volcanic chain is Hungary’s crown jewel, the village of Tokaj, which sits on the youngest of the 400 dormant volcanos and where Furmint reigns as the principal varietal on diverse volcanic soils. In this region they encourage Botrytis, the fungus that shrivels the grape concentrating the sugar thus resulting in a sweeter wine. However, this wine is not sweet but instead is fruit-forward, crisp, and dry with loads of character and flavors of fresh fennel, green apple, and white tea.

Imported by Kermit Lynch, the Dubourdieu family, based southeast of Bordeaux in the commune of Barsac, is one of the famed importers’ longest-standing relationships. White Bordeaux’s have a unique capability to appeal to those who love a grapefruit-forward New Zealand Sauvignon Blanc and French wine lovers. Racy acidity, grapefruit pith, stones, and white flowers.

Kabinett Rieslings are the lightest on the Pradikatswein scale, a scale which measures the sweetness level of German wine. Although it is not cloyingly sweet, this wine is for you sweet wine lovers. Honey and golden apples shine on the palate with a refreshing crispness. If you like a dry Riesling, order the Tokaj; it will be much closer to what you enjoy.

The Trefethen estate puts in the sustainability work from the the farming methods to the way they treat their employees -- it is worth reading about on their website. Chardonnay is what garnered international success for this winery which is why we poured it last year until we began having trouble sourcing enough to keep up with demand. We have secured more, for a while we hope! Green apple and stone fruit are layered with hints of gardenia and ginger.

Admittedly, I am not normally a lover of domestic Chardonnay, especially those buttery ones from California. However, this wine from Willamette Valley, Oregon has vindicated domestic Chardonnay for me. Planted on iron-rich clay soil, hand-harvested, fermented with native yeast and then full malolactic fermentation.

Giorgio Rivetti, the owner of La Spinetta, a winery I toured in 2024 in Tuscany, makes this wine for Ezio Cocito in exchange for Ezio stabling his horses. It is a stunning, completely unique expression of the Arneis grape due to some wild vine crossing that occurred with the Moscato grapes in Enzio’s vineyard. Baked apricot, honey and golden delicious apples; a dry wine comprised of 90% Arneis and 10% Sylvaner and Chardonnay.

Lesimple follows a minimal intervention philosophy both in the certified sustainable vineyard and in the cellar, producing expressive wines that truly reflect the beautifully terroir from which they were born. The estate is unusual in containing all three of the main Sancerre soil types - limestone clay, decomposed flint and dry rocky chalk - and Lesimple blends all three expertly in producing his Sancerre. Grapefruit, lemon, mango, litchi, green notes and lively minerality.

Domaine Roger Pabiot, run by Pauline Pabiot (5th generation), is now undergoing organic conversion. In this cuvée, you'll find the full identity of the clay-limestone and Caillottes terroir. This is what gives the wine its balance, liveliness and fruitiness, and you’ll find flavors of white flowers, pears, peaches and lemongrass.

This fresh, minimally oaked Chardonnay from the Southern toe of the Mayacamas Mountain range overlooking the south-western end of Sonoma, scored in the 90's both by Wine Spectator and Wine Enthusiast. 100% estate fruit is lively with lovely minerality and flavors of pomelo, pear, lemon blossoms, and freshly grated ginger.

This orange muscat is dripping with flavors of candied oranges, apricots, chamomile, honey and ginger. A perfect way to finish your meal.

Meadowlark turns 20 years old this September! To celebrate, we felt the right thing to do was offer a delicious ending to your meal. From the oldest Port house in existence today, this unctuous yet elegant wine has persisting flavors of honeyed hazlenuts and subtle vanilla. Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years, and this particular vintage has grown up with us. Cheers to 20 more years of Meadowlark!

Sweet and vibrant with plum and cherry flavors.

Flavors of nuts, dried fruit and vanilla.

This is Sherry you WANT to drink.
When we first tasted it, we all freaked out a little
because we didn’t know Sherry could be this good. Raisins and honey, a light woody touch and a little cinnamon.

Spicy notes of cardoon, Gentiana, sage and licorice along with hints of dried fruit,
grapes and ginger.

Hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage.

Caramel and vanilla, braced by allspice and bitter orange.

If you love it, you know it.

Watershed Barrel Aged Gin, Clement Rhum Cerole Shrubb, Cardamaro, Bettermans Spiced Cranberry Bitters

Dewars White Label Scotch, Ginger Syrup, Lemon, St. Elizabeth Allspice Dram, Angostura Bitters

Ransom Gin, Fir Liqueur, Honey Syrup, Rosemary Tinture

Aperol, Cinnamon Vanilla Syrup, Old Grandad Bonded Bourbon, Lemon, Egg White

El Jimador Blanco, Lime, Mulled Wine Syrup, Egg White

A riff on an old popular brunch cocktail, the Bittersweet Caroline! Plymouth Gin, Blood Orange Shrub, Blood Orange Juice, Campari, Lemon Thyme Syrup, Club Soda

Buckeye Vodka, Rosemary Syrup, Pomegranate Juice, Lemon Juice, Sparkling Wine

Ketel One Vodka, Cointreau, lime, simple syrup, Cranberry Nectar.

Rye, Antica Vermouth, Angostura & Orange bitters.

Tanqueray 10, Lime Basil Simple Syrup, Lime

Wild Turkey Rye, Averna Amaro, Black Walnut + Angostura bitters

Old Grandad Bonded Bourbon, Ginger Syrup, Fever-Tree Ginger Beer, Angostura Bitter

Watershed Four Peel Gin, Lemon-Thyme Syrup, Lemon

El Jimador Blanco, Cointreau, Triple Lime Agave Syrup, Orange, Lime, Salt