DFP Wine Room

Red Tail Ridge: Zweigelt and Cabernet Franc, all organically grown on steep, lakeside vineyards in Finger Lakes, NY. Dry, with a satisfying, complex palate of fruit and herbal hints from star winemaker Nancy Irelan.

Zorah Sireni "Heritage": Two ancient, indigenous varieties, organically grown on Mount Ararat, fermented in amphorae. Gorgeous, aromatic, layered and silky red from Armenia's top winery!

Sybille Kuntz "Qualitatswein Trocken": 100% Riesling, all biodynamically grown in the Middle Mosel Valley, Germany. Fresh, floral aromatics, crisp green-apple and lime-y citrus. Snappy, clean, dry finish.

Ercole: Cortese and Chardonnay, sustainably grown in Piemonte, Italia. Fermented in neutral tanks. Crisp and balanced, with green-apple freshness. A one-liter bottle! So... more wine for the table!

Jenni & Sam's Wines of Spring

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Spotlight: Wonderful Women Winemakers

Hand-picked seasonal selections from the shelves that are oh so delicious:

Foradori "Lezer" 2024: 100% Teroldego from Trentino, Italia. All biodynamically grown, hand-harvested , naturally fermented in neutral tanks. From small, family farm/winery in foothills of the Dolomites! Incredible purity of fruit, mountain mineral freshness. Chill-able, juicy and acid-driven. Very food friendly. Mushroom risotto! From natural wine pioneer/legend Elisabetta Foradori.

Johan Vineyards- 100% Savagnin from Willamette Valley, OR. Small-production, certified biodynamic estate in Van Duzer corridor. Full-bodied, ripe and fresh with long saline mineral finish. Dazzling white from dynamic winemaking duo Morgan Beck and Beth Harron.

Tiberio "Cerasuolo D'Abruzzo"- 100% Montepulciano from Abruzzo, Italia. All organically grown. "Red-wine-lovers rose". Juicy black cherry/berry with savory undertones, soft acidity and fine tannins. Very food friendly and absolutely delicious. From Cristiane Tiberio.

Beck- 100% Blaufrankisch from Burgenland, Austria. Medium-bodied, slightly wild, tangy dark fruits/peppery spice. All biodynamically grown, hand-harvested, ambient yeast fermentation. From Judith Beck!

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