750 ML / ALC 17% BY VOL

GRAPE VARIETIES: 100% Viura (aka Macabeo)

The liquid is a rich tawny mahogany color, with a slight bronze amber tint. The nose is complex with bitter orange, lemon verbena, quinine, and mocha coffee notes. The mouth feel is both rich and acidic, with a mix of both orange zest and juice, notes of herbs, spice, bark, vanilla, mint, cola, pine, and pepper, with a nutty, vegetal, and velvety finish.

The underlying wine is an all natural 100% Viura based wine, from very old pre-phylloxera vines grown in high-elevation vineyards from the Basque portion of Rioja, Spain (Rioja Alavesa) We construct the product similarly to vermouth, using a mix of bitter herbs and botanicals, macerated in the base wine. These bitter and herbal botanicals include gentian root, chinchona bark, quinine, a blend of bitter orange peels, Basque lemon verbena, and molasses.

 750ML / ALC 14% BY VOL   

Full bodied but balanced, light, and crisp — almost crunchy — this wine has a dark ruby color, and an incredible nose that smells very much of the wild herbs that grow in the clay, loam, and calcareous soil of Rioja’s highest elevation vines, as well as ripe red and black berries. The noticeable acid makes the mouth water on the first sip, with great fruit flavor, such fennel, black cherry and raspberry. This wine is ready to drink, but it can age longer than most young carbonic wines due to the months spent in oak. This is not your traditional Tempranillo from Rioja, and that’s why we love it.

Peccadillo is produced in the Rioja sub-region known as Rioja Alavesa, the portion of the famed Spanish winemaking territory that sits at the highest elevation in the DOCa, though it still sits within the boundary of the Basque Region while still being part of La Rioja.

The grapes were picked by hand, and then after sorting, selected by hand again at the bunch selection table. Vinified using Carbonic Maceration for 48-72 hours in cold steel tanks, and then fermented for 10-12 days in concrete tanks, we used a gentle pump-over and punch down to improve extraction. Aged for 6 months in French oak.

Craft Basqaue Dry Hard Cider

APPLE VARIETIES: Blend of Organic & Biodynamic Wild Heirloom Golden Apples

The nose of this incredibly elegant and bone-dry cider is both fresh and yet slightly funky (in a very good way). The cider is unfiltered and slightly effervescent, with strong aromas of apple, peach and orange blossoms. Yeasty, tart, and full apple flavor.

Freshly hand-picked wild apples are fed via a gentle water press to a proprietary crusher for first-press juice only (similar to Extra Virgin Olive Oil) before being moved to wooden barrels for aging and natural fermentation. There are no other ingredients other than first-press juice and natural wild yeasts from the apples.

 750ML / ALC 11.5% BY VOL   

A warm, soft pink hue with complex yet fresh and clean notes of grapefruit, raspberry, and nectarine zest. The mouth feel is very round and unctuous, with a light effervescence and very bright acidity and minerality that pairs this wine with almost any food.

Txampian Rosado is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for any normal or certifiable organic or biodynamic production methods. Instead, they bring nearby sheep from a dairy farm to prune the grass and dead vine leaves that would otherwise lead to rot and other issues, leaving only the living grapes which fight through rough conditions to produce these amazing wines

 750ML / ALC 15% BY VOL   

Tximista Rojo is a deep chestnut auburn in color, with a dark russet hue. The nose is complex with grapefruit, raspberry, and nectarine notes, and a finish of toast, vanilla, and caramel, all balanced by a bitter and tannic base. The underlying txakoli wine fills everything with bright acidity, mineral, and salinity, but the rich botanicals lend more depth.

The underlying wine is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for certified organic or biodynamic production methods. Instead, we bring sheep from a farm next door to eat the dead vine leaves, grass, and pests that would otherwise lead to rot, leaving only the living grapes which fight through rough conditions to produce the wine.   

From there, we construct the vermouths using a double-maceration. First, we make an extract from over 80 mostly local aromatic herbs from all around us in the Basque Country, creating a hydroalcoholic solution between those botanicals and the base spirit Orujo, which is a clear pomace brandy similar to eau de vie, and is distilled from our grape stems, seeds, and skins. This mixture is aged for several months in old French oak barrels. Next, the extract is mixed with our txakoli wine, a natural sugar solution, and a touch more alcohol to balance everything out at 15% ABV. After a short period of blending and rest, the overall mixture is then chill-filtered before bottling.