Sam with Kivelstadt wines
Oct
21
5:00pm 5:00pm

Sam with Kivelstadt wines

Kivelstadt Cellars was founded for the love of amazing California vineyards. After leaving a career in consulting in his early twenties, Jordan Kivelstadt traveled the world making wine in California, Australia, Chile and Argentina. He drew inspiration both from his winemaking experiences in the new world and his family’s passion for European cuisine, art and wine culture. Hence their focus became exploring the product of incredible California vineyards, with a nod toward the rich history and balance of the old world wines that came before them. Since the inaugural 2007 vintage of 125 cases of Estate Syrah, their production has grown to 3,500 cases annually. We strive to create wines of intrigue that maintain a fun and approachable style and challenge the status quo of conventional California wines. Join Sam, Kivelstadt's "New Guy" who is now the assistant winemaker fresh from his project The Living Wine Collective! He'll be pouring the newest of their experimental line, the KC Labs jucy, light and chillable Syrah, the more classic Syrah Blend, a wonderful white blend and the new vintage of their Charbono!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Brian of Irene Wines
Oct
22
4:00pm 4:00pm

Brian of Irene Wines

Irene Wine Cellars is a husband and wife team, comprised of Brian and Katelynn Jessen, that sources fruit from some of California's most unique terroirs. The wines this husband and wife duo craft are Rhone focused, showcasing freshness and the soils each grape emerged from. Brian has been carving his way into the wine industry through tours of winery work in New Zealand, Italy, and now Santa Rosa where he works with some of Sonoma County's best minimalist producers. Katelynn has had a knack for art from an early age; watching her father sculpt metal in his gallery in the Monterey Bay. As a result, she water colors all the labels for Irene wine. She also takes care of behind the scenes work for Irene Wine Cellars, while still taking part in every vineyard sampling. Come taste Irene Wines 3 current releases; two single varietal/vineyard Syrahs (a Chalone and an El Dorado) and a Mourvèdre Syrah blend!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Andrew of Do Good Distillery
Oct
15
4:00pm 4:00pm

Andrew of Do Good Distillery

Do Good Distillery is a Modesto, California family-owned craft distillery and their goal is to make uniquely wonderful craft spirits, with an emphasis on whisky. They strive to use local ingredients as much as possible, and give back to our local community in true “Do Good” fashion. Come hear the charismatic Andrew weave the saga of Do Good, whose name comes from a quote attributed to Ben Franklin, “You do well, by doing good.” He'll be pouring various bourbons and smoked whiskeys, all of them delicious and distinctly Californian.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Kelly from Sonoma County Distilling Company
Oct
14
5:00pm 5:00pm

Kelly from Sonoma County Distilling Company

Grain to Glass is the focus at Sonoma County Distilling Company – every level of the production is handled in-house including the mashing and fermentation of grains, direct-fired copper alembic pot distillation and American oak barrel aging. Join us as Kelly pours some of their classic products such as West of Kentucky Bourbon #1, #2 and #3 (now in super convenient gift/taster mini 3 pack!),  the super delicious Limited Edition version of 2nd Chance Wheat Whiskey, the bold 100% Rye and the Cherrywood aged Rye! Truly Californian as they shift all of their grain to locally sourced organic grain! You can really taste the care & creativity.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Jackie with Modern Times Brewery
Oct
8
4:00pm 4:00pm

Jackie with Modern Times Brewery

Modern Times has been constantly wowing us with it's refusal to be bought out by the bigger monopolies and their never ending delicious, aroma-driven, complex, flavorful, sessionish beers. They often brew hybrid styles, combining the features we like from established categories to create new, Island-Of-Doctor-Moreau-style mash-ups too! Come join us as Jackie pours their newest and maybe favoritest so far the hazy Critical Band IPA, a newcomer to NorCal: the pale known as Spaceship Earth, that gose that keeps goin': passion fruit & guava meet pilsner: Fruitlands, and their newest limited 22oz, the red & bold & dank Mega Blazing World!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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J-E with Ruhstaller Brewery
Oct
7
5:00pm 5:00pm

J-E with Ruhstaller Brewery

In 2012, renowned Sacramento grocer Darrell Corti presented J-E with a challenge: earn the title of ‘Sacramento’s Beer’ by using local hops. In spring 2013 the Ruhstaller Farm & Yard was founded as a response to this challenge and as a way to prove that hops not only grow well in Sacramento, but also meet our stringent standards for high quality California Grown ingredients. Much like a winery set amidst vineyards, the Ruhstaller Farm & Yard offers craft beer enthusiasts a unique opportunity to experience Ruhstaller’s California Grown beer at the source and to learn about the Sacramento region’s historic legacy as a preeminent hop-growing region. The Farm & Yard has two components: a 1 acre farm that includes a hop demonstration area and outdoor event space,  and a 7.5 acre working hop yard. Come hear JE tell about their unique stance in the craft beer world, and try a full array of how they are outsanding in their field with their dialed back sour using some grape must; Cudera, the newest of their IPA investigations: IPA 17.0, the IPA 4pack that demonstrates actual terroir of hops; Does It Matter, their newest wet hop ale from harvest season just these past few weeks; Hop Sac, and a bourbonesque porter getting bottles on Thursday; AP Math!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Alex of Unti Vinyards
Oct
1
4:00pm 4:00pm

Alex of Unti Vinyards

Come taste four of Unti's current releases: a Grenache/Mourvedre Rosé, a Fiano, a Barbara and a red blend of Sangiovese & Montepulciano, as Alex comes to visit and discuss and pour the wines he helps create with vigneron George Unti and winemakers Mick Unti and Jason Valenti! Dry Creek Valley’s climate is ideal for growing classic Mediterranean red grape varieties. These varieties show Unti's favorite attributes in wines from this appellation: expressive fruit, ripe tannins and balanced acidity. Unti employ both modern techniques such as long pre-fermentation maceration, and traditional methods, such as whole cluster fermentation in open top tanks and using a basket press. Unti age their wines in only French oak barrels, foudres and concrete tanks to highlight the aromatics and flavors derived from the vineyards. Dry Creek wines inspired by European counterparts.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Patrick of Headlands Brewing Company
Sep
30
5:00pm 5:00pm

Patrick of Headlands Brewing Company

Come taste Headlands Brewing's delicious, and very Northern Californian as the name would suggest) beers with Patrick Horn, founder and brewer of Headlands Brewing. Patrick is a guy dedicated to craft beer for the people (a "social equalizer, as he says) in a big can. He'll be pouring their current line up of the Pt Bonita Bohemian Pilsner (a crisp and spicy rye malt with noble hop character and body from the rustic grains) Wolfback Ridge rye IPA with a heavy dose of Mosaic hops. (West Coast style, tropical and floral), and Hill 88 double IPA (an all malt backbone and a unique hopping technique called Omakase-style hopping.) He'll go into more detail about these, so why not sip on a brew and join us in the conversation!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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CLINT & TIM OF SEVEN STILLS
Sep
24
4:00pm 4:00pm

CLINT & TIM OF SEVEN STILLS

Seven Stills triumphantly returns to Local Cellar. Founded by Clint Potter and Tim Obert, Seven Stills is grounded in a simple, radical, and delicious notion: Brew delicious craft beers and distill it into phenomenal whiskey. They will be pouring their Whipnose IPA Whiskey, their For The Czar Russian Imperial Stout Whiskey, their Fluxuate Coffee Porter Whiskey, and their Dolores Saison Whiskey!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Livi with Boochcraft
Sep
23
5:00pm 5:00pm

Livi with Boochcraft

Livi will be pouring Boochcraft, a handcrafted high alcohol (7% ABV) kombucha. They brew a base Kombucha, like all Kombucha you might be familiar with, then do a secondary fermentation which brings the alcohol up to 7%. They create flavors with organic herbs and cold pressed organic juices that they source directly from local organic farmers and cold press in house themselves. Boochcraft is filled with probiotics and all the health benefits of traditional kombucha plus higher alcohol levels. Every batch is thoughtfully handcrafted using raw organic ingredients sourced directly from local farmers and brewed in San Diego by Boochcraft's brew crew. All of their brews are raw, organic, and gluten free!

Tasting is free and available anytime from 5:00 - 7:00. Must be at least 21 years old.

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Xavier of Union Sacre wines, Andrew of Field Recordings wines and Curt Sans Liege wines
Sep
17
6:00pm 6:00pm

Xavier of Union Sacre wines, Andrew of Field Recordings wines and Curt Sans Liege wines

¡NOTE!: SPECIAL TIME!! 6pm-8pm! ¡NOTE!: THREE! COUNT 'EM THREE WINEMAKERS! Burke wines brings you the Monsters of Wine Tour 2017! Xavier of Union Sacre wines, Andrew of Field Recordings wines and Curt Sans Liege wines! Our customers know Andrew's Field Recordings, Wonderwall, Neverland, Fiction and Barter and trade wines quite well, come taste some of the new vintages, new takes, from one of our most restless and prolific winemakers! And Xavier's Union Sacre has become a fave too, dry Riesling the Fräulein and the dry, skin fermented lovely Belle de Nuit! Gewertz til it hurts! And, somewhat new to Local Cellar but perhaps all the more exciting, Curt of Sans Liege wines with his Pool Party rosé and 3-Day Weekend red blend! Thank goodness Twin Peaks and GOT is over! This will be THEE place to be! 6-8pm! 

Tasting is free and available anytime from 6:00 - 8:00.  Must be at least 21 years old.

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Corey with Fort Point Brewing
Sep
16
5:00pm 5:00pm

Corey with Fort Point Brewing

Fort Point Brewing is a product of a thriving American craft beer culture, shaped by deeply San Franciscan values: quality craftsmanship and a spirit of innovation. Fort Point creates balanced beers that reference traditional styles but are by no means bound to them. Founded in 2014 by brothers Tyler and Justin Catalana in the Presidio of San Francisco. The brewery resides in an historic Presidio building that was formerly used as an Army motor pool. Being situated in this iconic landscape reinforces their San Francisco foundation and in the beer we brew. Head Brewer Mike Schnebeck has developed a deft and impassioned brewing style over the past years at Mill Valley Beerworks and leads the pioneering spirit of our beers. Come on over as Corey pours the now classic line up of canned Fort Point Beers Park, Villager, KSA & Westfalia and also the newly released Animal, a new, more tropical take on IPA from them! 

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Ben with Lassen Cider
Sep
10
4:00pm 4:00pm

Ben with Lassen Cider

Lassen Traditional Cider was founded by Ben Nielsen. Ben's love of fermentation began when he started brewing beer in college. After brewing extensively for his adult life, around 2005 he began delving into cider in an effort to use the free fruit from a neighbor's backyard apples trees in Corvallis, OR. After a couple years, this morphed into an annual cider pressing party where all his friends would bring apples to press or just help out. So of course, the neighbor's apples weren't enough after a while. Unused trees in yards all over town, unseen apple trees in the ditch on the side of a country road, and long forgotten pioneer orchards were all sought out and utilized. A major revelation occurred when a batch of cider was produced from crab apples, and it ended up being the best he'd ever made. So, some apples that were so astringent as to be seemingly inedible actually made delicious cider. After this, an effort was undertaken to seek out varieties of apples that were good for cider instead of scavenging whatever was available. Finding Nick Botner's orchard in Yoncalla, OR, with over 4,000 apple varieties, was a godsend, allowing Ben to experiment with single varietal ciders made from unusual apples, from European bittersharps and bittersweets to an array of American heirlooms. Around 2012, when the cider craze was beginning to kick into high gear and Ben's satisfaction with his engineering job was waning in the opposite direction, he began to give more thought to starting his own cidery. A timely layoff in 2014 pushed him further in that direction. After spending a winter skiing and soul searching, the decision was solidified and the plan was put in place in mid 2015. Most of a year was spent finding a location and undertaking the permit process. Although he's still learning how to be an entrepreneur, he has a lot of pride in his cider, with a firm desire to make high quality, traditional-style cider. Come and enjoy the fruits of Ben's labor as he pours Farmhouse Dry Cider (predominantly King David apples barrel-aged, wild fermented with a mix of other American heirloom varieties), and the Single Varietals: Newtown Pippin and Winesap and the more elegant, non barrel aged (re:less 'funk') Champagne-like, modern dry style that incorporates some dessert fruit with heirloom varieties; Apple-a-day

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Dan of Cleophus Quealy Beer Company
Sep
9
5:00pm 5:00pm

Dan of Cleophus Quealy Beer Company

Cleophus Quealy Beer Company is a craft brewery formed by Peter Baker and Dan Watson. Like many breweries, Cleophus Quealy owes its humble beginnings to two beer lovers in a garage, sending the aromas of sweet mash and potent hops wafting through the neighborhood each weekend. Then in 2012, what began as a casual homebrewing tradition culminated into Cleophus Quealy Beer Company. The name is drawn from the brewers’ families, as a nod to tradition, history, and two people who really, really liked beer. Today, the Cleophus Quealy Beer Company brewers are devoted to helping people see beer in a whole new light: nourishment for our palates, our communities, and our lives. Come taste the fragrant, light refreshing Passionfruit Saison, and the newest release, a barrel aged Golden ale with tons of raspberries: the Framboos!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Farid of Falcon Spirits
Sep
2
5:00am 5:00am

Farid of Falcon Spirits

Inspired by the memories of the bounty of his grandmother's orchard tables--filled with baked good, fruits, pickles, preserves, and her liqueurs and infusions--Farid experimented with fermentation and distillation for years during his training and career in biochemistry.  Only recently, he launched Falcon Spirits. Come taste his Botanica gin, Botanica barrel aged gin and Fernet Francisco, and his newest, Amaro Apolomado!  

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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John of Thee & Thou Wines
Aug
27
4:00pm 4:00pm

John of Thee & Thou Wines

John Donaghue’s was working as a skyscraper building engineer in San Francisco when he found his way into wine. Like several other of our winemakers, he got his start when he got mixed up with Gideon Beinstock of Clos Saron. He remained working at Clos Saron for several years, working closely with Gideon and learning every aspect of winemaking , from the vineyard to the bottle. In 2011 he produced his first cuvée, a dense, structured blend of Merlot and Cabernet Sauvignon from North Yuba County. Gideon’s influence was evident in this and subsequent releases, however John’s wines reflect a different style and expression. Using similar low-intervention techniques, neutral oak, and native fermentations, the wines of Thee & Thou are complex, balanced, and lively, with the structure and acid to age for years to come. Since his beginnings in Yuba John has gone on to explore other regions, seeking out old vines and incredible fruit from a variety of terroirs. While the individual expressions are unique and ever changing, John’s careful work remains the same. Each wine is a distinctive expression of a certain time and place, and with just a few vintages under his belt, he’s provided us with a very exciting promise of things to come.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Phaedra of Monarch Bitters
Aug
13
4:00pm 4:00pm

Phaedra of Monarch Bitters

Monarch Bitters was brought to life in 2015 by Phaedra Achor, a Petaluma native inspired to create her own custom bitters in the spirit of Sonoma County’s local, farm-to-table scene. When mixing up little-known, pre- and post-prohibition cocktails at a party, she discovered how crucial bitters are to the essence of a good cocktail. Due to her long love affair with blending flavors, she took it upon herself to craft and perfect her own. Inspired by the forgotten cocktails of decades past, Monarch Bitters embodies the inherent alchemy of natural botanical maceration. Phaedra uses only high-quality spirits in our handcrafted blends, each one made with organic, local or wild harvested, sustainably procured roots, barks, herbs and spices. Monarch Bitters run from the everyday to the unconventional, each teeming with distinct flavor profiles that add depth and character to any beverage. A labor of love, Phaedra cultivates small batches over a period of weeks and bottle by hand in Petaluma, CA. It is Phaedra’s wish to reintroduce Mother Nature’s esoteric flavors into our everyday lives. Phaedra will be showing off her Bitter Tonic Syrup, as well as her regular line of Orange, Rose Petal, Citrus Basil, Cayenne Ginger, Cherry Vanilla and Wormwood Bitters, and also her current seasonal line of Bay, Tobacco Bacon, Celery Horseradish, Lavender and classic, multipurpose Aromatic Bitters!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

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Martin of Geijer Spirits
Aug
12
5:00pm 5:00pm

Martin of Geijer Spirits

It all started with a family recipe and a desire to share our glögg liqueur with the world. This endeavor opened Martin's eyes to the fantastic world of craft spirits. Before he knew it, he was ready to launch a second product, then a third and a forth - this enterprise became Geijer Spirits. Martin's mission is to continue to bring you new and exciting products at the intersection between Scandinavia and California - old world traditions blended with new world flavors. Martin will be pouring his California Aqua Vitae, California Fernet, California Orange Liqueur and his original California Glögg Liqueur!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old

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Carley with Heidrun
Aug
6
4:00pm 4:00pm

Carley with Heidrun

From their beautiful farm and meadery in Pt Reyes Station, Carly will pour their single-varietal honey, dry, bubbly, and delicious sparkling meads. Inhale the flower fragrances and imbibe the crisp and clean honey wine. From the citrus nosed Orange Mead to the full floral Point Reyes Wildflower to some more unusual varietals, come taste an elegant and unusual effervescent.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

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Rory of Calder Wines
Aug
5
5:00pm 5:00pm

Rory of Calder Wines

Come taste Calder Wine's Charbono, Carignane, Petite Sirah, Chenin Blanc and Dry Reisling, and perhaps his Carignane rosé as well! "I believe the greatest wines carry a nervous energy that honors both the history of where the wines were grown and their potential to relay that history to future generations." Rory is dedicated to the crafting of vibrant, balanced wines that offer both immediate happiness and a connection with California’s winemaking heritage. Come and taste for yourself!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old

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Steve of Edmunds St John
Jul
30
4:00pm 4:00pm

Steve of Edmunds St John

There seem to be a some names that pop up under the title of "The Grandfather (or Godfather!) of California Natural Wine". Tony Coturri is one, his super funky wines match his funky & wonderful presence. Steve Edmunds is another, and his elegant and gentlemanly demeanor match his wonderfully rounded wines! Edmunds St. John wines have always been known for their exceptional structure, balance, and elegance. They seem, as well, to favor energy over power, and freshness over richness. One can only hope to age as well as their wines have (for nearly 30 years, now). Come hear Steve tell stories of his Heart Of Gold, his Bone Jolly Red & Gamay (NYT best 20 under $20!) and more!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Britt & David w/Krater Cellars
Jul
29
5:00pm 5:00pm

Britt & David w/Krater Cellars

David and Britt are two old college friends who moved to Northern California to farm grapes and make wine. There is an Odyssean tale of how they came to make wine in California, full of twists and turns. It involves St. John's College, lots and lots of books, love of the outdoors, leaving desk life for farms and cellars, Trailer Park Boys, thru-hiking the Pacific Crest Trail, and a gift of six Burgundian wine barrels from John and Alex Kongsgaard. It also includes the discovery of a welcoming community of dedicated small wine producers who have become mentors and friends to them. David worked his first harvest in the summer of 2013 in the cellar at Terre Rouge in the Sierra Foothills, working predominantly with Rhone varieties. Britt took on the farming of Terre Rouge's two small organic vineyards a few months later. We made the first vintage of Krater cab franc and chenin blanc in 2014 at a cooperative winery in Sonoma County, PunchDown Cellars. PunchDown serves more than 20 small producers and is a wonderful place to make wine and learn from other winemakers in a creative environment. They are both the assistant winemakers for separate small Sonoma producers. Krater is their personal project. Our winery name, Krater, comes from ancient Greek culture. A krater was a large decorated bowl or vase used during symposiums to mix the wine with water and serve the guests. It was the centerpiece of the room during these social events and came to have many symbolic meanings. A krater filled with wine and diluted to a moderate level of alcohol helped open up the guests for creativity, dialogue, poetry, music, dancing, and games. (They don't recommend diluting our wine with water but they do try to keep the alcohol levels naturally low.) The consumption of wine was observed as a communal activity, not a solitary act. Wine in proper settings and in moderate amounts was revered. Elevated to forms of art, kraters served as symbols for a community coming together in friendship. Geological craters in fact take their name from these wine bowls. Craters are wonderful features of rocky planets. They cover our moon, barely changed since the great bombardment billions of years ago, and they reveal active or slumbering or long dead volcanoes on our own planet. The volcanism of earth is the great generator of new rocks and soils and lands. So David & Britt's wine's name comes from the Greek symposium and a connection to our classical studies at St. John's, and our labels evoke planet formation, active geology, and the sheer joy of gazing at the moon, craters, and falling stars.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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David with Tilted Shed Ciders
Jul
23
4:00pm 4:00pm

David with Tilted Shed Ciders

After their cider hobby went wild, Ellen and Scott resettled in Sonoma and to its wide variety of heirloom apples (they are up to about 50 of them now!) and launched Tilted Shed Ciderworks.  True to their land and their craft, this is the real deal. David, one of the cider makers working for Ellen and Scott, will be pouring their Smoked Cider, Graviva!, Topwork Dry Cuvee, barrel aged Barred Rock and the special release of 2016 Inclinado with David demonstrating the proper "escanciar" pour style for this cider!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Steve of Les Caves Roties de Pente wines
Jul
22
5:00pm 5:00pm

Steve of Les Caves Roties de Pente wines

Welcome Steve Morvai, winemaker of Les Caves Roties de Pente, a distinctly French sounding winery (alluding to the Syrahs of the Cote Rotie appellation of the Rhone) with definitively Californian wines.  Taste Steve's wines and hear his stories.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Daniel of Hatton Daniel's wines
Jul
15
5:00pm 5:00pm

Daniel of Hatton Daniel's wines

On the road to professorial life, Dan detoured to his passion for wine and his dream of winemaking.  After time wineshops and cellars, in 2009, Hatten Daniel's was born. Dedicated to picking grapes early with acidity and energy and to winemaking with no additions, this is the real deal. 

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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 Drew & Emily of Trail Marker
Jul
9
4:00pm 4:00pm

Drew & Emily of Trail Marker

Drew and Emily are purists who like wines that are well-balanced and have a “certain something” about them that defies description. They source fruit from small, responsibly farmed and passionately cared for vineyards from Mendocino to Santa Ynez and everywhere in between. Their winemaking style allows them to makes wines that are high acid, low alcohol — well balanced expressions of these excellent vineyards. Over the years Drew has created wines for many well respected wineries, Eric Kent Wines, Copain, DuMol, Kosta Brown, Wither Hills, Tuck Beckstoffer, R2 Wine/Roessler Cellars. After he married Emily, she convinced him, since no mortgage/no kids, it was time they create their own wine. Trail Marker was born. Come try the fresh, bright, summery line up, with the chillable reds Zweigelt & Blaufränkisch, a racy Chard, a mineraly Pinot, and a dry, light Rosé.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Hannah with Greenbar Distillery
Jul
8
5:00pm 5:00pm

Hannah with Greenbar Distillery

Come join Hannah as she pours a delicious swath of what Greenbar Distillery has to offer! While American small-batch distilleries today are having a major moment (rapid expansion in the once-stagnant industry has brought the number from fewer than 60 just 10 years ago to more than 600 today), most of these new operations are going back to stand-alone basics: good old-fashioned moonshines, 18th-century bourbons and traditional dry gins meant to be consumed spirit-first or, at the very least, plugged into a classic spirit-forward recipe that has survived generations without much alteration. In an era when most distillers and mixologists are intently focused on re-creating and showcasing the booze of our pre-Prohibition forefathers, Greenbar has for the last decade been doing exactly the opposite. From vodkas infused with celery, dill, fennel and other savory ingredients, to liqueurs fermented with white wine yeast and then infused with plants found on a hike through Griffith Park, to a whiskey aged on five more kinds of wood than any other whiskey that's ever been made before, Greenbar not only represents the inevitable post-modern response to the spirit industry's throwback obsession — it's pioneered it.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Mike of Oakland Spirits Company
Jul
2
4:00pm 4:00pm

Mike of Oakland Spirits Company

As sommelier/owner of Maverick Restaurant and a general wine mutineer, Mike Pierce has taken a deep dive into both obscure and classic food and wine pairings. He has received public attention for his—seemingly sophomoric but secretly intellectual— unconventional food and wine pairings from the SF Chron., Food & Wine, Globe & Mail, and Huffington Post. Do you know the perfect wine to compliment Cool Ranch Doritos or the red Skittle? He does. Now he is co-founder and chief evangelist for Oakland Spirits Company. Launched six months ago, OsCo is turning the craft spirit world upside-down and around by not only distilling things most people wouldn't think to but then bottling and selling them. We make booze of our time. Come taste some of OsCo remarkable brandies and gins!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Kenny & Lynn of Hobo & Ghostwriter wines
Jul
1
5:00pm 5:00pm

Kenny & Lynn of Hobo & Ghostwriter wines

"This wine is my wine, this wine is your wine, this wine was made for you and me..." Come join husband and wife winemakers Kenny & Lynn and their Hobo line of wines and Kenny's other wine Ghostwriter! “Ghostwriter represents the idea that a wine may be the pages that contain a story, but that the story itself belongs to the sites, the vines, and the vintage. The winemaker, when successful, may be a lively storyteller, but only that.” says Kenny of his elegant Santa Cruz line. Hobo is his constantly expanding and morphing family of wines sourced from various vineyards and made in various facilities, a rambling and rootless wine. Kenny and Lynn work hard to prove that there are still a possibility of making an amazing California Natural wine at an amazingly affordable price.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Martha Stoumen's wines
Jun
25
4:00pm 4:00pm

Martha Stoumen's wines

Martha went to work in the vineyard, olive orchard, and winery of a small farm and learning center in Tuscany after studying traditional agricultural systems and Italian during her undergraduate degree. The majority of her farm work took place in the vineyard rather than the winery, so she entered the world of wine production through the lens of a vigneronne rather than a typical modern California winemaker who spends very little to no time in the vineyard. During this time she also worked with farm animals, bees, and vegetables, and to this day views growing grapes and making wine ideally as part of a larger system. Besides a love of food, and therefore agriculture, Martha was drawn to wine for two reasons: she relishes a tradition in which the master-apprentice relationship is still very much alive and well, and because wine is a product that sets the pace and rhythm of the winemaker’s life, rather than vice-versa. Grape growing and winemaking aligns a vigneronne’s actions with the seasons; she can neither rush the process nor slow it down. After her initial exposure to grape farming and winemaking in Tuscany, Martha began a series of apprenticeships, sandwiched around a Master's at UC Davis. Martha has had the pleasure of apprenticing under Reinhard Löwenstein (Heymann-Löwenstein, Mosel), Jordan Fiorentini (Chalk Hill, California) Chris Brockway (Broc Cellars, California), Clive Dougall (Seresin, Marlborough), Didier Barral (Léon Barral, Faugères, France), and Giusto Occhipinti (COS, Sicily). Many of these teachers have remained a part of her life as she has moved toward her own vision of making responsibly farmed, terroir-driven wines in the land that she holds so dear in her heart, California. Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience. For her wines she leases and farms around half of the vineyards myself. The other half are farmed by multi-generation farmers who understand their land, and their family's land and who farm with the same philosophies in mind. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields. In the cellar she uses a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in my wines. Come try her delicious, joyful, and truly representative of California, wines!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Josh of Hoxie Spritzer
Jun
24
5:00pm 5:00pm

Josh of Hoxie Spritzer

Chef Josh concocted these blends while cooking in NYC & LA, they made it out of the kitchen and the public demanded more, Hoxie was born. Clean, refreshing and bright, come see why NYT calls them '...completely delicious'. We know you've been loving Hoxie's collaboration with Field Recordings; Foxie, so come try his others!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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