We poured some beautiful wines at our Spring Tasting—and had a lot of fun doing it.
Missed it? You can still explore everything we opened below. Email us for pricing, ranged between $18 -$45
If something catches your eye, tell us what you’d like and we’ll set them aside.

Table Elliott of Elliott Bay

2024 Idilico Albariño – Yakima Valley, Washington
Albariño grown inland but styled after coastal Spain; warm days, cool nights preserve acidity. Early harvest, whole cluster press, cool fermentation in stainless, no malolactic or oak.
Lime zest, green apple, saline snap, and clean, zippy acidity with a lightly textured, mineral finish.
Beach wine… without the beach.

2022 Tranche “Pape Blanc” – Washington State
Rhône-inspired blend (Grenache Blanc, Marsanne, Roussanne) from Columbia Valley vineyards; whole cluster pressed, native yeast fermentation, aged in neutral oak with lees stirring for texture. Tranche focuses on small-lot wines with balance over weight.
Stone fruit, honeysuckle, soft spice, and a rounded, layered finish with fresh acidity.
Rich, but knows when to stop talking.

2024 Cavalchina Chiaretto – Veneto, Italy
Corvina-led blend from the Bardolino zone near Lake Garda; morainic (glacial) soils. Direct press, short skin contact, stainless fermentation to preserve delicacy. Cavalchina helped define the modern, pale Chiaretto style.
Pale, crisp, citrus and wild strawberry with a mineral edge and bright, refreshing acidity.
Hold my beer.

2022 El Coto Crianza – Rioja, Spain
100% Tempranillo from Rioja Alta vineyards; fermented in stainless, aged 12 months in American oak with additional bottle aging. A benchmark house style—clean, consistent, and classically framed.
Red cherry, vanilla, toasted coconut, and soft, polished tannins with an easy, integrated finish.
The Rioja everyone agrees on.

2022 Walla Walla Vintners Cabernet Sauvignon – Walla Walla Valley, Washington
Cabernet Sauvignon from estate and select valley sites; long hang time builds concentration while retaining structure. Fermented in stainless with extended maceration, aged in French oak (partial new) for depth and integration.
Blackcurrant, graphite, cedar, and firm, fine tannins with a long, structured finish.
Serious—but still shows up to the party.

Table Eric of Vinea Imports

2024 Carlo Chiesa Roero Arneis DOCG – Piedmont, Italy
Arneis from the sandy hills of Roero, fermented in stainless steel to preserve freshness and aromatics.
Pear skin, white flowers, citrus oil, and a subtle almond finish—bright but with a little grip.
Like Pinot Grigio that went to finishing school.

2023 Hato y Garabato “Ecléctico – Puesta en Cruz” – Arribes, Spain

From Spain’s smallest DO along the Duero (Douro) border; 100% Puesta en Cruz from high-altitude granite sites. Whole cluster, native yeast, fermented and aged 10 months in stainless.
White peach, citrus peel, stony minerality, and a faint saline edge with crisp, driving acidity.
You can taste the river here.

2023 Hato y Garabato NatCool Juan García 1L – Arribes, Spain
From the rare Juan García grape; part of the NatCool project—light extraction, chillable, low alcohol. Sourced from tiny parcels of 80–120-year-old vines on granite; foot-crushed, whole cluster, native ferment. A young team, betting it all—hato y garabato, all in.
Juicy cranberry, rosehip, soft spice, and easygoing acidity.
The liter you open “just for a glass.”

2022 Prunelle de Navacelles Beaujolais Lantignié – Beaujolais, France
Gamay from Lantignié (a cru-in-waiting), grown on granite; biodynamic practices, whole cluster, semi-carbonic fermentation. Fermented and aged in concrete with additional time in foudre. A cuvée named for the youngest daughter’s project within a long-established family estate.
Black cherry, violet, and a stony snap with fine tannin—elegant and quietly structured.
Beaujolais with a backbone.

2022 Stirm Wirz Vineyard Zinfandel – Central Coast, California
Old-vine Zinfandel from Wirz Vineyard (planted 1900), dry-farmed on limestone. Whole cluster, fermented in 90-year-old redwood tanks and aged 22 months in neutral oak—restrained, lower alcohol style. Blackberry, sage, pepper, and a mineral lift—more structure than jam.
Zin, but make it thoughtful..

Table Jesse: PSI

2024 Kosovec Pet Nat – Croatia
Pinot Noir / Chardonnay; ancestral method, bottled before primary fermentation completes, unfined/unfiltered with no dosage.
Wild strawberry, citrus peel, soft mousse, and a lightly hazy, fresh finish.
Sparkling with a little mischief.

NV Martha Stoumen “Post Flirtation” Rosé – Sonoma, California
Nero d’Avola / Vermentino; early-picked fruit, direct press, native yeast fermentation in stainless, no oak.
Watermelon, blood orange, herbs, and zippy acidity.
More than a fling.

2023 Gebbia “Nìvuru” Terre Siciliane IGT 1L – Sicily, Italy
Nero d’Avola / Frappato; organically farmed, spontaneous fermentation, short maceration, aged in stainless.
Red plum, cherry, dried herbs, and a soft, easy texture.
The red you don’t overthink.

2024 Les Hautes Terres “Panorama” VdF Rouge – Languedoc, France
Cabernet Sauvignon / Merlot; high-elevation vineyards, partial whole cluster, native ferment, minimal sulfur.
Blackcurrant, violet, a touch of spice, and a clean, lifted finish.
Cab, but turned down a notch.

2021 Luddite “Saboteur” Red Blend – Bot River, South Africa
Cabernet Sauvignon / Grenache / Mourvèdre; dry-farmed fruit, native fermentation, aged in older oak for structure without heaviness.
Dark berries, graphite, savory herbs, and firm, grippy tannins.
Breaks the rules—on purpose.