2021 Wine

The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing... Read More

Our Amity Pinot Blanc is harvested from Amity Vineyards in the Eola-Amity Hills. Originally planted in 1971, our own-rooted, dry-farmed grapes have dug deep into the ground, past the thin topsoil to access ancient volcanic and... Read More

The Rosato di Ampeleia is the result of the union of two vines: whole bunches of Alicante Nero are left to infuse in the must of the Carignano grapes , which thanks to the fermentation drive are raised to the surface and undulating... Read More

2021 was a “back to normal” vintage for the Santa Lucia Highlands appellation after the disastrous fire season of 2020. August West didn’t make any SLH wine in 2020 because the smoke hovered over the vines for... Read More

From California's coastal, cool-climate Edna Valley, where the long, cool growing season allows us to patiently wait and pick grapes at their optimum flavor. Each ferment is gently handled with a bespoke regime to carefully... Read More

Among the myriad wines which constitute BirichinoLand, few are as consistent year to year as Malvasia Bianca for the simple reason that the wine's character is dominated by its own badass, baroque Malvasianess, rather than... Read More

The most recent addition to our portfolio, this brand new label is specifically designed to contrast with our other brands, and is targeted at restaurants, bistros and wine bars. Although a more modern design we have still tried... Read More

A finely tuned Albariño. Brilliantly clean, stony tropical pineapple presents clearly on the nose and palate. Yellow citrus flavors are like a simple, well-constructed melody, balanced and constrained. Serve with garlic... Read More

Grenache Blanc and Grenache Gris fruit, picked seperately at low brix- Grenache Gris harvested on Sept. 18th at 10.5 brix. Grenache Blanc harvested on Oct 8th at 19.7 brix. Destemmed into rotary fermenters for ~4-5 days of cold... Read More