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Welcome to our comprehensive collection of wines at DECANTsf. Here, you'll find an extensive array of bottles from across the globe, each selected for its quality and uniqueness:
- Wide Selection: Explore everything from vibrant whites and robust reds to exquisite rosés and sparkling varieties. Our collection includes both well-known classics and hidden gems.
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Filter Your Preferences: Refine your exploration using our detailed filters. Choose by wine color (Red or White), type (Sparkling or Still), Appellation, and Style. You can also select based on Farming Practices and special attributes like "Women-made" or "Bottle Club Feature" to find wines that align with your values and interests.
- For Every Occasion: Whether you’re stocking up for a special celebration, searching for the perfect gift, or simply treating yourself to a quiet evening in, you’ll find the ideal wine right here.
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Chateau St. Jean 'Cinq Cepages' Red Blend, Sonoma County, California 2014
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Castello di Gabbiano 'Belezza' Gran Selezione, Chianti Classico, Tuscany, Italy 2012
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Castello di Gabbiano 'Alleanza' Rosso, Tuscany, Italy 2010
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Vinaccio Vino da Tavola Bianco, Terre Siciliane, Sicily, Italy NV
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Landmass Wines 'St. Morand Vineyard' Chenin Blanc, Rogue Valley, Oregon 2025
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Sold OutAR Lenoble 'Intense' Extra Brut, Champagne, France NV (V.20)
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Charodon Pinot Noir, Côte de Nuits-Villages, Burgundy, France 2022
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Sold OutMastrojanni, Brunello di Montalcino, Tuscany, Italy 2019
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Sold OutEtienne Sauzet 'Les Enseignères' Chassagne-Montrachet, Burgundy, France 2023
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Rall Wines White, South Africa 2024
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Planeta Rosé Sicilia DOC, Sicily, Italy 2024
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Cume do Avia 'Arraiano' Tinto, Ribeiro, Galicia, Spain 2022
View all details- $31.00
East of Spain’s Rías Baixas lies the Ribeiro D.O., one of the country’s most historic wine regions internationally known for both red and white wines for nearly a thousand years. Here, a band of idealistic young brothers and cousins left city life to reclaim their family’s abandoned land, Eida de Mouro, and recapture their family’s ancient history. Their label, Cume do Avia, began nearly two decades ago, and their geologically complex mountainside vineyards are composed of granodiorite, schist, slate, and gneiss bedrock, clay and sand topsoil, and have nearly twenty indigenous grape varieties planted with ancient massale selections and overlook the Avia and Miño Rivers.
- Winemakers: Diego Collarte, brother Álvaro, and cousins Fito and Anxo
- Grapes: blend of Caiño Longo, Sousón, and Brancellao, with 15–20% of Garnacha Tintorera, Carabuñeiro, Mouraton, Gran Negro, Mencía, and more, planted between 1995–2010.
- Farming: Sustainable with organic practices
- Terroir: The majority of the vines are older and sit at an altitude of 110–160m on southfacing, unterraced, medium-steep slopes over a mix of metamorphic (schist, slate, gneiss) and igneous (granite, granodiorite) bedrock, with a topsoil mix of very rocky sand, silt, and clay.
- Vinification: 40% whole cluster natural “infusion” fermentation over 2-3 weeks at 28°C (maximum) and 9 months of aging mostly in steel (sometimes large restored chestnut foudres). Before bottling, it is lightly filtered.
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Brookdale Estate 'Mason Road' Chenin Blanc, Paarl, South Africa 2025
View all details- $27.00
Brookdale Estate, situated in the foothills of the Klein Drakenstein mountains near Paarl, is guided by winemaker Kiara Scott and a philosophy that combines innovative sustainability with respect for terroir. The Mason Road range highlights expressive, accessible bottlings crafted with precision and a sense of place.
WINEMAKER: Kiara Scott
FARMING: Sustainable (vegan and vegetarian certified)
VARIETY: 100% Chenin Blanc
TERROIR: Sourced from vineyards planted in 1993 (old vines) and 2016 (young vines) in Paarl. Soils are decomposed granite and shale. The 2024 vintage was marked by a cold, wet winter and spring with flooding, followed by a hot, dry, and windy summer, resulting in an early and variable harvest with smaller yields but concentrated fruit.
VINIFICATION: Precooled fruit is destemmed and crushed, then lightly pressed; free-run juice is settled overnight. Fermentation in stainless steel. Aged 8 months on lees for texture and complexity, with 5% barrel-aged Chenin Blanc blended in before bottling.
AGING: 8 months on lees in stainless steel; 5% barrel-aged wine blended in
TASTING NOTES: Aromas evoke wild flowers, sun-dried linen, quince, bergamot, citrus, apple, pear skin, hay, and fynbos honey. The palate is vibrant and fresh, layered with golden apple, brioche, butter, and a hint of ginger spice. Finishes with pineapple, nutty sapidity, and mouthwatering acidity.
ALCOHOL: 12.5%
TOTAL ACIDITY: 6.0 g/L
RESIDUAL SUGAR: 2.8 g/L
pH: 3.25
FOOD PAIRINGS: Grilled seafood, Cape Malay curry, roast chicken, goat cheese, or summer vegetable salads.
SCORES:
OTHER: Vegan and vegetarian certified; screw cap closure.You can't add more of this item to the cart -
Sold OutCatherine & Pierre Breton 'Elle est pas bulle la vie?' Blanc Pet-Nat, Vin de France, Loire Valley, France NV
View all details- $37.00
Catherine and Pierre Breton, esteemed natural wine pioneers in the Loire Valley, have been crafting authentic wines since the early 1990s. Catherine's 'La Dilettante' project, initiated in 2002, focuses on producing pure expressions of Chenin Blanc from Vouvray, reflecting their commitment to biodynamic farming and minimal intervention winemaking.
- WINEMAKER: Paul Breton
- FARMING: Certified Organic
- VARIETY: 100% Chenin Blanc
- TERROIR: Grapes grown in Vouvray, Planted around 1960, 1 Ha, Clay, Siliceous
- VINIFICATION: Ferments in bottle without the use of dosage or sulfur. Indigenous yeasts. Wine finishes its malolactic fermentation.
- AGING: Aged 11 months on lees in cement tank. Disgorged after 6 months sur lattes.
- TASTING NOTES: a gregarious, palate-pleasing wine that’s one of the more radical ways to kick off an apéritif. It’s less classical than other sparkling wines—a bit more wild, savory, and lush—but equally cheers-worthy.
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Sold OutMary Taylor Wine 'Di Brescia' Prosecco Spumante Brut, Treviso, Veneto, Italy NV
View all details- $21.00
Il Colle is crafted from the revered hills of Conegliano Valdobbiadene, the historic heartland of Prosecco Superiore. This region, recognized for its steep slopes, varied exposures, and complex soils, produces some of Italy’s most refined and expressive Glera. The Extra Dry style offers a perfect balance of aromatic fruitiness, palate richness, and refreshing acidity—making it a versatile and crowd-pleasing sparkling wine.
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WINEMAKER: Lorenzo Barbuto & Family
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FARMING: Sustainable
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VARIETY: 100% Glera
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TERROIR: 20 year old vines located in the town of Montecchio Maggiore, planted in limestone and volcanic soils.
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VINIFICATION: Charmat (tank) method, with primary fermentation followed by secondary fermentation in pressurized stainless-steel tanks to build fine, persistent bubbles. Extra dry, with 13.7% residual sugar, 11.5% ABV
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TASTING NOTES: Refreshing aromas of green apple, white peach, and citrus blossoms, layered with subtle hints of almond and wild herbs. The palate is lively yet creamy, with bright acidity, soft mousse, and a gently off-dry finish that balances fruit and freshness.
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FOOD PAIRINGS: Perfect as an aperitif; also lovely with fresh salads, soft cheeses, prosciutto and melon, seafood crudi, risotto, or light pasta dishes.
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Sold OutJohn Duval 'Concilio' Grenache, Barossa Valley, South Australia, Australia 2022
View all details- $36.00
John Duval Wines is an independent family winery in Australia's Barossa Valley, founded in 2003 by one of the world's most renowned winemakers, John Duval. After a legendary 29-year career at Penfolds, where he served as only the third Chief Winemaker for the iconic Grange, Duval launched his eponymous label to create small-batch, elegant expressions of the region's heritage old vineyards. The winery is a partnership with his son, Tim Duval, representing the second generation of winemaking following five generations of family grape growing.
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Winemakers: John Duval and Tim Duval
- Farming: Sustainable
- Grapes: 86% Grenache and 14% Shiraz
- Terroir: The Barossa Valley features ancient, diverse soils, including well-drained sandy loams and red-brown earths. These poor soils naturally limit yields, forcing old vines to produce small, highly concentrated berries. Because of its sandy soils, the Barossa remained unaffected by phylloxera, allowing it to preserve some of the world's oldest own-rooted vines, which Duval utilizes to achieve "site-driven character". Grenache (86%): Sourced primarily from a "survivor" bush vine block (vines 70+ years old) located south of Tanunda and an old-vine parcel from Northern Barossa. These ancient vines provide natural balance and concentrated fruit without excessive weight. Shiraz (14%): Sourced from a single vineyard at Marananga, specifically chosen for its savory notes and plush texture to complement the brighter Grenache.
- Vinification: The vinification of the focuses on gentle handling and vibrant fruit preservation, intentionally moving away from the heavier "confectioned" styles of traditional Barossa Grenache. The Grenache grapes were fermented in small open-top fermenters for approximately 8 days. Up to one-third of the Grenache was fermented as whole bunches. This technique provides "aromatic lift," enhances savoriness, and introduces a "crunchy" acidity to the profile. This Shiraz spent 7 days on skins with twice-daily pump overs to manage tannin extraction and mid-palate weight.
- Aging: Only seasoned (older) French oak is used. This ensures minimal oak flavor influence, allowing the natural varietal charm and terroir of the old vines to remain the focus. The Grenache is split evenly, with 50% matured in stainless steel tanks to keep it bright and 50% in seasoned French oak hogsheads (300L barrels). The Shiraz is matured entirely in seasoned French oak.
- Tasting Notes: Vibrant and bright, featuring a mix of raspberries, cherries, and cranberries with hints of savory spice. A medium-bodied wine with a soft texture with flavors of blueberry and strawberry compote, underscored by violet, white pepper, and cocoa powder.
- Accolades: 91 PTS, Wine Enthusiast
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Sold OutGreywacke Sauvignon Blanc, Marlborough, New Zealand 2025
View all details- $24.00
Greywacke (pronounced grey-wacky) is a small, family-owned winery in Marlborough, New Zealand, founded in 2009 by pioneering winemaker Kevin Judd and his wife Kimberley. The winery is named after the prolific grey river stones found throughout the region's alluvial vineyard soils.
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WINEMAKER: Kevin Judd and Richelle Tyney
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FARMING: Sustainable Winegrowing New Zealand certified. A substantial and growing proportion of the fruit is sourced from certified organic sites, with the long-term goal of reaching 100% organic certification. Appellation Marlborough Wine (AMW) certified.
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VARIETY: 100% Sauvignon Blanc
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TERROIR: Greywacke's terroir is defined by the unique interplay between two distinct Marlborough sub-regions—the Wairau Plains and the Southern Valleys—and the iconic greywacke river stones that give the winery its name.
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VINIFICATION: grapes are primarily machine-harvested during cool night-time conditionsto preserve aromatic integrity. Primarily fermented in stainless steel tanks at cool temperatures using cultured yeast to maintain vibrant fruitiness. However, approximately 10% of the juice is allowed to undergo spontaneous fermentation with native yeasts to add a savory dimension.
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AGING: The wine is kept on its fine lees in tanks (and a portion in neutral barrels) until late May or June. This contact builds a creamy mouthfeel and mid-palate weight.
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TASTING NOTES: A vibrant, perfumed medley of yellow-fleshed peach, rock melon, and blackcurrant, with floral undertones of chamomile and rose petal. Generous and opulent, featuring flavors of honeydew melon and white nectarine balanced by savory notes of crushed seashells and a chalky, mineral core. A succulent and long finish, characterized by a refreshing lemon-sherbet zing.
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FOOD PAIRINGS: seafood and shellfish, goat's cheese (chèvre), asparagus, salads, green curry with prawns, lemongrass chicken, or fresh spring rolls with lime, Chicken Piccata.
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SCORES: 93 – James Suckling
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Caggiano 'Devon' Greco di Tufo, Campania, Italy 2024
View all details- $34.00
Founded in 1990 by Antonio Caggiano — builder, sculptor, and photographer whose travels from the Sahara to the Arctic Circle shaped the names of his wines — Cantine Antonio Caggiano is one of Irpinia's defining estates. A pioneer of the Taurasi appellation's modern revival, Antonio built the winery's storied multi-level cellars from stones salvaged after an earthquake, filling them with his own artwork and repurposed barrel-stave furnishings. His son Giuseppe now leads winemaking, overseeing a portfolio that spans the three great DOCG whites of Campania — Fiano di Avellino, Greco di Tufo, and Falanghina — alongside the Aglianico reds that first made the estate's reputation. Devon takes its name from an island in the Arctic Circle, a reference to one of Antonio's photography expeditions to the North Pole.
- Winemaker: Giuseppe Caggiano (consulting enologist: Luigi Moio)
- Farming: Sustainable. Greco di Tufo vineyards are contracted within the DOCG production zone; disease and pest management follows the Campania regional program. Harvest by hand in the third week of October.
- Variety: Greco 100%
- Terroir: Greco di Tufo DOCG, Campania. Vineyards are located in the municipality of Tufo and surrounding commune areas at approximately 500 meters above sea level, with southwest-facing exposure. Soils are clay-limestone — the tufa-rich substrate that lends the appellation its name and imparts the variety's characteristic mineral salinity and textural grip.
- Vinification: Grapes are soft-pressed at full maturity. The must ferments in stainless steel tanks at controlled low temperatures (15–16°C) using indigenous yeasts, with no skin contact.
- Aging: Stainless steel, followed by three months of bottle refinement prior to release.
- Tasting Notes: Bright straw yellow with golden highlights. The nose opens with white peach, apricot, and exotic fruit, layered with peach blossom, almond flower, and a thread of sage. The palate is dry, mineral, and full-bodied, with lively acidity, pronounced saline tension, and a persistent almond-tinged finish.
- Food Pairings: Shellfish and crustaceans, grilled branzino, seafood pasta, white-fleshed fish preparations, and semi-aged cheeses.
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Picking Lines Wines 'River Runner Red' Syrah Blend, Clarksburg, California 2020
View all details- $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.
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Sold OutTiberio Pecorino, Colline Pescaresi, Abruzzo, Italy 2023
View all details- $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)
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Ebner-Ebenauer 'Poysdorf' Grüner Veltliner, Weinviertel, Austria 2023
View all details- $40.00
Founded in 2007 when winemakers Marion and Manfred Ebner-Ebenauer joined lives and vines, the Ebner-Ebenauer estate operates from a 400-year-old cellar in Poysdorf, in the northern Weinviertel. Manfred's family has cultivated these grounds for fourteen generations; the couple now farms roughly 20 hectares across 38 individual parcels, working with above-average-age vines planted to suit each site rather than variety trends. Their winemaking balances inherited tradition — gravity-fed cellaring, gentle pressing — with deliberate, case-by-case adoption of modern technique. Named Winemakers of the Year 2022 by Falstaff, Ebner-Ebenauer has become a reference point for serious Weinviertel Grüner Veltliner.
- Winemaker: Manfred Ebner-Ebenauer
- Farming: Organic/biodynamic
- Variety: 100% Grüner Veltliner
- Terroir: Sourced from the Freiberg and Ebenthal estate vineyards in Poysdorf, planted in 1995. Soils are deep loess of glacial origin, wind-deposited over time. Poysdorf sits in the far north of the Weinviertel near the Czech border, where a continental climate — warm summers, cold winters, and persistent Pannonian winds — supports natural disease resistance and extended hang time. The Weinviertel DAC, Austria's first appellation of its type (established 2002), is built specifically around Grüner Veltliner as the region's signature variety. Loess soils here produce a lighter-bodied, peppery expression distinct from Kamptal or Wachau.
- Vinification: Hand-harvested in September 2023. Approximately five hours of skin maceration, followed by gentle pressing. Fermentation in temperature-controlled stainless steel with cultivated yeasts.
- Aging: Three months on fine lees in stainless steel tank; filtered, then held in tank until bottling in January 2024.
- Tasting Notes: Cool pear and green apple on the nose with delicate white pepper and spice. The palate is juicy and medium-bodied, with crisp apple fruit, finely spiced mineral character, and a fresh, lively finish driven by the interplay of acidity and fruitiness.
- Food Pairings: Wiener Schnitzel, roasted chicken, fresh herb salads, mild soft cheeses, grilled white fish, light vegetable gratins.
- Scores: James Suckling: 91 (2023 vintage, September 2024)
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Sold OutSurrau 'Limizzani' Vermentino di Gallura, Sardinia, Italy 2024
View all details- $23.00
Named after the Surrau Valley, which is found between Arachena and Palau right in the heart of Gallura in northern Sardegna, Vigne Surrau sits amongst the rugged hills only fifteen minutes from the Mediterranean Sea. The Demura family have been making wine for generations in Sardinia. With a focus on Vermentino, the winery highlights the freshness, aromatics, and coastal character that define this Mediterranean terroir.
- WINEMAKER: Mario Siddi
- FARMING: Sustainable vineyard practices
- VARIETY: 100% Vermentino
- TERROIR: Sourced from vineyards in Gallura, where granite-rich soils, warm sunshine, and cooling maritime influences from the nearby coast contribute to aromatic intensity, salinity, and vibrant acidity.
- VINIFICATION: Fermented in temperature-controlled stainless steel to preserve freshness and aromatic clarity.
- AGING: Aged in stainless steel prior to bottling to maintain brightness and purity.
- TASTING NOTES: Aromas of citrus, white peach, and Mediterranean herbs lead into a crisp palate of lemon zest, green apple, and saline minerality, finishing fresh and lively.
- FOOD PAIRINGS: Shellfish, grilled fish, light pasta dishes, salads, and fresh cheeses.
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Champagne Adrien Renoir 'Les Années' Grand Cru, Verzy, Champagne, France NV
View all details- $246.00
Adrien Renoir is a rising star grower based in Verzy, farming Grand Cru vineyards in the Montagne de Reims with a deep commitment to organic and biodynamic principles. His Champagnes are defined by precision, energy, and a thoughtful, low-intervention approach that highlights the character of each site and season.
- WINEMAKER: Adrien Renoir
- FARMING: Certified Organic and Biodynamic (Demeter)
- VARIETY: 100% Pinot Noir
- TERROIR: Sourced from Grand Cru vineyards in Verzy, where chalk-rich soils and a cool continental climate contribute to structure, minerality, and finesse.
- VINIFICATION: Fermented with indigenous yeasts in a combination of stainless steel and neutral oak, with minimal intervention to preserve purity and site expression.
- AGING: Extended lees aging prior to disgorgement to build texture and complexity, finished with low dosage in an Extra Brut style.
- TASTING NOTES: Aromas of citrus, orchard fruit, and white flowers are layered with subtle brioche and chalky minerality. The palate is vibrant and precise, with fine mousse, saline tension, and a long, mineral-driven finish.
- FOOD PAIRINGS: Oysters, shellfish, roast chicken, and soft cheeses.
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Sold OutDomaine Eleni et Edouard Vocoret 'Bas de Chapelot' Chablis, Burgundy, France 2023
View all details- $85.00
- WINEMAKER: Edouard Vocoret & Eleni Vocoret
- FARMING: Lutte raisonnée / Sustainable
- VARIETY: 100% Chardonnay
- TERROIR: The “Bas de Chapelot” parcel sits on classic Kimmeridgian limestone soils rich in fossilized marine sediments, contributing to the wine’s pronounced minerality, tension, and saline character.
- VINIFICATION: Fermented with indigenous yeasts with a low-intervention approach to preserve site expression and freshness.
- AGING: Aged in stainless steel and neutral vessels with lees contact to enhance texture without masking terroir.
- TASTING NOTES: Aromas of lemon zest, green apple, and white flowers lead into a focused palate of citrus, orchard fruit, and chalky minerality, with bright acidity and a clean, saline finish.
- FOOD PAIRINGS: Oysters, shellfish, grilled fish, goat cheese, and light vegetable dishes.
Edouard and Eleni met while working the 2010 harvest in New Zealand. Soon after they were married and on their way back to Chablis to take over a small piece of Edouard's family domaine. Edouard's family owns Domaine Vocoret & Fils, a large and established domaine, with over 50 hectares planted.
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Génot-Boulanger 'Les Vergers', Chassagne-Montrachet, Burgundy, France 2023
View all details- $195.00
Domaine Génot-Boulanger, led by Guillaume Lavollée and Aude Lavollée, focuses on producing elegant, terroir-driven wines from across the Côte de Beaune.
- WINEMAKER: Guillaume Lavollée & Aude Lavollée
- FARMING: Certified Organic
- VARIETY: 100% Chardonnay
- TERROIR: From the 1er Cru vineyard Les Vergers in Chassagne-Montrachet, characterized by limestone-rich soils and ideal sun exposure, yielding wines of structure, mineral depth, and tension balanced by ripe orchard fruit.
- VINIFICATION: Fermented with indigenous yeasts in barrel with careful temperature control to preserve site expression and aromatic nuance.
- AGING: Aged in French oak barrels (a portion new) with lees contact to build texture and complexity while maintaining freshness.
- TASTING NOTES: Aromas of citrus oil, white peach, and acacia are layered with subtle hazelnut and flint. The palate is concentrated yet precise, showing lemon curd, orchard fruit, and a chalky mineral core with a long, structured finish.
- FOOD PAIRINGS: Lobster, scallops, roast chicken, creamy poultry dishes, and aged cheeses.
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SCHOOL of DECANT: High Altitude Wines! 4/15/26 @ 6:30pm
View all details- $55.00
SCHOOL OF DECANT: High Altitude Wines
Wednesday 4/15/26, 6:30pm - 8:30pm
Altitude changes everything. Temperature, sunlight, ripening — even how a wine holds its acidity and structure. In this class, we’ll explore what happens when vineyards climb higher, and how elevation shapes the wines in your glass.
We’ll taste through a diverse lineup from high-altitude regions around the world, looking at how thinner air, wider diurnal shifts, and intense sun exposure translate int the glass.
📍 Where: DECANTsf, 1168 Folsom Street
📅 When: Wednesday, April 15 | 6:30PM – 8:30PM
🍷 Tickets: $55🧿 Bottle Cult Members: Get 10% off tickets with your exclusive promo code.
Cancellation Policy: Full refunds are available until 72 hours before the event. After that, any cancellations will receive a 50% refund in the form of store credit. No-shows forfeit any refund.
This event is 21+.
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Sold OutMoulin de Gassac Picpoul, Picpoul de Pinet, Languedoc, France 2023
View all details- $17.00
Produced by the Guibert family of Mas de Daumas Gassac fame, Moulin de Gassac focuses on sourcing exceptional vineyard sites across the Languedoc to craft fresh, terroir-driven wines with remarkable value. This Picpoul de Pinet comes from a small, coastal parcel near the village of Pinet, where maritime influence and limestone soils shape a vibrant, mineral-laced expression of the variety.
- WINEMAKER: Guillaume & Marion Allies
- FARMING: Natural farming; hand-harvested in early morning hours
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VARIETY: Picpoul (100%)
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TERROIR: Chalky limestone and gravelly loam soils; vineyards located near the Étang de Thau and Mediterranean coast, where cooling sea breezes and moderate elevation preserve acidity and freshness
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VINIFICATION: Indigenous yeast fermentation in stainless steel tanks to retain purity and aromatic precision
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AGING: Aged on lees for 3–5 months in stainless steel vats
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TASTING NOTES: Bright and saline, with notes of lemon zest, green melon, and crushed seashells. A briny mineral core runs through the palate, lifted by crisp acidity and a clean, refreshing finish—classic Picpoul with a coastal edge
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FOOD PAIRINGS: Oysters, clams, grilled shrimp, ceviche, or simple Mediterranean seafood dishes
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Mouzon-Leroux 'Les Fervins 7 Cépages' Extra Brut, Verzy Grand Cru, Champagne, France 2018
View all details- $165.00
Sébastien started as the 9th generation of the family to grow grapes in this village and officially took over in 2008, though his first vintage was 2009. He was interested in farming organically, in using biodynamic treatments and indigenous fermentations from the beginning. Fermentations are now done pied de cuve – collecting a small preharvest, fermenting that small amount of wine naturally, as a “starter” for inoculating the different tanks with the indigenous yeast. Sébastien preharvests 20 berries from each vine for this; the thinking goes that the individual yeast strains will recognize each other in each parcel.- Winemaker / Chef du Cave: Sébastien Mouzon
- Farming: Biodynamic, Dry farmed
- Varieties: Equal parts Pinot Noir, Arbane, Chardonnay, Petit Meslier, Pinot Blanc, Pinot Gris, Pinot Meunier
- Terroir: Verzy Grand Cru. Silex, with Chalk and Clay. All seven indigenous varieties planted in the center valley where chalk is a meter deep. This is the sector where Sébastien launched his vitiforestry experiments. Chardonnay plantings are 70 years old, Pinot Noir plantings are 35 years old, and remaining varieties were all planted in 2013-2014.
- Vinification: Hand harvested, Indigenous yeast fermentation, 100% malolactic fermentation. Aged 8 months in used Cadus barrels
- Aging: 48 months sur lattes, 1 gr/l dosage.
- Disgorged: Disgorged April 2024
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Accolades:
- 92 POINTS, VINOUS
- 92 POINTS, VINOUS
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Thistledown 'She's Electric' Old Vine Grenache, McLaren Vale, Australia 2023
View all details- $57.00
Thistledown is a small, quality-driven project founded by Masters of Wine Giles Cooke and Fergal Tynan, dedicated to showcasing the elegance and transparency of Australia’s finest Grenache sites. Working with prized old-vine vineyards across McLaren Vale and South Australia, the team crafts vibrant, terroir-focused wines that balance purity of fruit with finesse and structure.
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WINEMAKER: Giles Cooke MW & Fergal Tynan
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FARMING: Sustainable farming from dry-grown old bush vines, many between 35–70 years of age.
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VARIETY: 100% Grenache
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TERROIR: Sourced from old-vine Grenache vineyards across McLaren Vale, where sandy and ironstone-rich soils combined with maritime influences from the Gulf St. Vincent yield expressive fruit with natural freshness and fine tannin structure.
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VINIFICATION: Fermented with native yeasts with a portion of whole bunches to enhance aromatic lift and structural complexity.
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AGING: Matured in neutral oak barrels to preserve vibrancy and site expression.
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TASTING NOTES: Aromas of wild strawberry, raspberry, and rose petal mingle with hints of spice and dried herbs. The palate is bright and energetic, layered with juicy red berries, subtle savory notes, and silky tannins, finishing fresh and lifted.
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FOOD PAIRINGS: Grilled lamb, roasted vegetables, Mediterranean dishes, charcuterie, and herb-driven cuisine.
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