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Ocumare Village Milk Chocolate 48%, Amano, Venezuela (Limited Edition)
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Tuna fillets in Olive Oil, Ati Manel, Portugal
- $14.00
Ati Manel Tuna Fillets in Olive Oil
They are made from pole & line caught Skipjack Tuna (the smallest species that make it to tin) by hand-carving them off the bone before sending them for a gentle steam and finally a bath in locally-sourced olive oil. It’s cheeseboard or bust for these beauties, but they’ll also bring you immense joy atop a fresh Greek salad with bites of tangy feta.
TASTING: rich, moist, delicate
PAIRING: oaky chardonnay
SERVING: manchego, kalamata olives
CAUGHT IN: Iberian Peninsula
INGREDIENTS: Skipjack Tuna, Olive Oil, Salt
Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).
| WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. www.p65warnings.ca.gov/food |
Greenland Halibut with Arctic Thyme, Fangst, Denmark
- $16.00
Greenland Halibut with Arctic Thyme, Fangst, Denmark
Craft & Origin
Fishing is the primary source of income for many communities in Greenland, and halibut holds a special place in that tradition for its reliability, flavor, and versatility. FANGST sources this fish from cold North Atlantic waters, then prepares it simply to honor that context. The fillets are gently cooked and packed in organic cold-pressed rapeseed oil, a traditional fat in Nordic cooking, along with wild Arctic thyme, a native herb long used across the region. The seasoning is applied with restraint, reinforcing a sense of place rather than distracting from the fish.Flavor & Texture
Clean, mild halibut flavor with a subtle herbal note. Tender, softly flaking texture.How to Use
Serve straight from the tin with boiled potatoes, dark bread, or lightly dressed greens.Technical Details
- Size: 110g
- Origin: Greenland waters
- Species: Greenland Halibut (Reinhardtius hippoglossoides)
- Production Method: Gently cooked
- Dietary Notes: Pescatarian, contains organic ingredients
- Pairs With: Aquavit, crisp white wine, dry tonic
| WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. |
Picking Lines Wines 'River Runner Red' Syrah Blend, Clarksburg, California 2020
- $35.00
Picking Lines is the small-lot project of winemaker Nick Leishman, founded in 2018 and rooted equally in the cellar and the outdoors. Nick trained across some of Napa Valley's most prestigious addresses — Fantesca on Spring Mountain, Gargiulo and Bond in Oakville, O'Shaughnessy on Howell Mountain — working alongside Heidi Barrett, Phillip Melka, Julian Fayard, and Sean Capiaux, before a harvest at Vavasour in Marlborough's Awatere Valley and a further stint consulting alongside Chris Dearden. The Picking Lines name is drawn from the discipline of river navigation: the art of reading terrain, selecting the cleanest line through moving water, and committing to it with precision. The same ethos shapes his winemaking — sourcing from small, overlooked vineyard plots, making vintage-responsive decisions in the cellar, and bottling wines built for the table rather than the trophy shelf.
- Winemaker: Nick Leishman
- Farming: Sustainable
- Variety: Syrah-dominant blend; Merlot, Zinfandel, and Petite Sirah
- Terroir: Sourced from vineyards on the banks of the Sacramento River in the Clarksburg AVA, located within the Sacramento-San Joaquin Delta across portions of Yolo, Sacramento, and Solano Counties. The terrain is characteristically flat, with fertile, mineral-rich alluvial soils — loam, silt, and clay — deposited over millennia by the Sacramento River. A daily delta breeze travels inland from San Francisco Bay each afternoon, cooling the canopy significantly and creating meaningful diurnal temperature variation despite the region's warm Mediterranean growing season. This natural air conditioning distinguishes Clarksburg from neighboring Sacramento and Lodi, extending hang time and preserving natural acidity in warm-weather varieties. The region has established a particular reputation for Syrah and Petite Sirah grown in these river-proximate, well-drained levee soils.
- Vinification: 20% whole cluster fermentation. Hand-harvested, small-lot production of 6 barrels.
- Aging: 28 months on fine lees in neutral French oak.
- Tasting Notes: Deep ruby with violet highlights. Aromas of blackberry, black plum, violet, and wild pepper with a light, lifted floral quality. The palate is surprisingly light-bodied for the variety — cool delta conditions showing clearly — with black fruit, delicate white pepper spice, and fine, moderate tannins. The finish is moderate to long and clean, with excellent balance between fruit and structure.
- Food Pairings: Grilled tri-tip, smoked beef ribs, carne asada, sausage and mushroom pasta, grilled portobello, aged cheddar or Manchego.
Tiberio Pecorino, Colline Pescaresi, Abruzzo, Italy 2023
- $32.00
Azienda Agricola Tiberio was born in 2000 when Riccardo Tiberio, then an export manager for a regional cantina, encountered a remarkable old-vine Trebbiano Abruzzese plot near the hillside town of Cugnoli — 350 meters above sea level, 23 miles inland from Pescara — and staked his family's future on it. He recognized Trebbiano Abruzzese as a genuinely rare, high-quality variety with no kinship to the Trebbiano Toscano commonly misidentified as its relative. In 2008, Riccardo handed the estate to his children: Cristiana (winemaking) and Antonio (viticulture). Cristiana trained with producers including Jacques Selosse, Nicolas Joly, and Egon Müller, and believes that meaningful wine can only emerge from deep knowledge of place. Today the estate farms 74 acres/30 hectares of vines, producing some of Abruzzo's most critically acclaimed whites and reds from native varieties.
- Winemaker: Cristiana Tiberio
- Farming: Sustainable
- Variety: 100% Pecorino (massal selection, propagated from five mother vines recovered from an abandoned vineyard on the estate)
- Terroir: The Pecorino vineyard covers 9.4 acres on a hilly estate site at 1,250 feet/380 meters elevation near Cugnoli, in the Colline Pescaresi hills of inland Abruzzo. Soils are limestone with marly-gravel subsoil. Pecorino is an ancient Apennine variety native to the ridges of Marche and Abruzzo; its sterile basal buds limit yields, which led to its near-extinction by the 1970s. Thick-skinned, small-berried, and low-yielding, the variety produces wines naturally high in both glycerol and acidity — a pairing of texture and freshness rare in white wines. Vines average 24 years of age, trained to Guyot, with a yield of 45 hl/ha.
- Vinification: Hand-harvested in the third week of August. Free-run juice only. Fermented in temperature-controlled stainless steel using only indigenous yeasts. No malolactic fermentation. Bottled unfined and unfiltered.
- Tasting Notes: Intense straw-yellow with a green tint. Aromas of citrus peel, white peach, green fig, sage, and rosemary, with a mineral undercurrent. Full-bodied on the palate with a silky, glyceral texture balanced by vibrant acidity and a saline, mineral finish.
- Food Pairings: Grilled or roasted seafood, branzino, linguine alle vongole, roasted chicken, mild hard cheeses, fresh herb-dressed salads.
- Scores: Vinous: 92 (2023 vintage, September 2024) Decanter: 92 (2023 vintage, November 2024)