The Land

This wine is a tribute to the southern end of Napa Valley, where the cooler marine influence defines the Oak Knoll District AVA. Here, mornings start under fog, and afternoons are measured by sunlight, not scorched by it—creating an ideal climate for slow, steady ripening. The backbone of the 2022 blend is old-vine Cabernet Sauvignon from the historic Rossi Vineyard, whose gravelly, clay-loam soils deliver structure and aromatic precision. Supporting that are estate-grown, organically farmed Merlot and Cabernet Franc vines, rooted in the same district and nurtured with deep respect for the soil. These sites yield fruit that’s expressive but never overripe—Cabernet with lift and linearity.

The Wine

A blend of 79% Cabernet Sauvignon, 19% Merlot, and 2% Cabernet Franc, all organically farmed and fermented with native yeasts in stainless steel. This approach preserves purity and tension in the wine from the start. It was aged for 18 months in carefully selected French oak barrels from Taransaud, Sylvain, and Millard—mostly neutral, chosen for nuance rather than imprint. The result is a Cabernet that leads with elegance: red currant, cassis, dried herbs, and graphite, framed by fine-grained tannins and a fresh, persistent acidity. At 13.5% alcohol, the wine is built for those who prize structure over excess—a modern classic with roots in Napa’s restrained past.

The People

Ashes & Diamonds was founded by Kashy Khaledi with a singular vision: to recapture the spirit of Napa Valley before the rise of opulence, when Cabernet Sauvignon was defined by grace, not weight. Partnering with winemakers Steve Matthiasson and Diana Snowden Seysses—both champions of sustainable farming and minimalist winemaking—he’s crafted a new kind of Napa narrative. After being inspired by the 1958 Polish film Ashes and Diamonds (the winery’s namesake) the film explores the tension between idealism and realism in post-war Poland. It became a touchstone for Khaledi, who translated its mood and message into a winemaking philosophy rooted in reflection, restraint, and reverence for the past. The Cabernet Sauvignon reflects that ethos: organically grown, thoughtfully composed, and transparent in its expression of place.

Food Pairings:

Grilled Pork Tenderloin with Cherry Mostarda & Thyme-Roasted Potatoes - This dish brings out the Cabernet’s red cherry, herbal lift, and graphite minerality. The pork’s char and the sweet-savory mostarda align nicely with the wine’s balance of structure and finesse. Cabernet Sauvignon doesn’t always need a heavy red meat dish to make it delicious!

Roasted Red Pepper Galette with Herbed Cheese, Zucchini Ribbons & Flaky Butter Crust - Sweet roasted peppers bring out the Cabernet’s red fruit and subtle floral peppery flavors. The buttery crust and green herb notes keep the pairing lifted and composed. It’s comforting but elegant, and squarely in line with the wine’s refined, throwback Napa style.

The Land

Do Ferreiro sources from over 175 micro-plots in the Salnés Valley, the most coastal and granitic zone of Rías Baixas. With elevations ranging from 150–250 meters, the vineyards sit on decomposed granite and sandy soils (sábrego), ideal for Albariño. The proximity to the Atlantic provides cool temperatures and persistent maritime breezes, while surrounding mountain ranges offer natural protection. This results in a long growing season and optimal ripeness without sacrificing acidity. The Salnés terroir is widely considered the benchmark for age-worthy, mineral-driven Albariño.

The Wine

Made from 100% Albariño, sourced from vines aged 20 to over 120 years. Hand-harvested, destemmed, and cold-macerated before pressing. Fermented with native yeasts—initiated from a pied de cuve from the estate’s oldest vineyard, Cepas Vellas—in stainless steel tanks. Aged on fine lees for six to nine months without bâtonnage; no malolactic fermentation. The 2023 shows firm structure, saline tension, and ripe citrus and orchard fruit framed by vibrant acidity and a pronounced stony character. Dry, precise, and built to evolve, this is not a casual Albariño—it’s structured, complete, and terroir-expressive.

The People

Do Ferreiro, led by Gerardo Méndez and family, is widely recognized as the reference point for serious Albariño. Since the 1970s, they’ve focused exclusively on the variety, refusing to blend other grapes—a common practice in the region. Farming is practicing organic, and all work is done by hand. Fermentations are spontaneous, and cellar work is minimal, aiming to preserve the identity of site and vintage. Their flagship Albariño is not only an introduction to the estate but a benchmark for the entire appellation.

Food Pairings:

recipes located in our recipe blog!

Crispy Potato Croquettes with Saffron Aioli -Albariño loves salt, fat, and texture. These croquettes are golden and crispy outside, creamy inside—perfect against the wine’s cutting acidity and saline snap. The saffron aioli adds an aromatic, umami-rich layer that highlights the wine’s floral and leesy notes. Inspired by Galician flavors without relying on seafood, it channels the coastal spirit of the wine region without needing actual fish.

Chilled Shrimp with Mango, Avocado & Citrus Salad - The tender chilled shrimp and creamy avocado play beautifully with Albariño’s saline edge and textural depth, while the citrus and tarragon mirror the wine’s bright acidity and herbal nuance. The mango amplifies the wine’s fruit-forward core. It’s a vibrant, luxurious pairing that still feels refreshing.

The Land

From the heart of Bairrada, in the Curia subregion of Portugal’s Beiras, this blend draws its character from two distinct soil types: sandy soils and chalky clay. These ancient maritime-influenced vineyards are shaped by the Atlantic’s cooling breezes, preserving acidity and extending ripening, which is essential for Baga’s finesse and Touriga Nacional’s aromatics. The chalky clay in particular is ideal for Baga, intensifying its tannic structure and earthy depth, while the sandy parcels coax out the florals and supple texture of Touriga. This natural tension between site and grape defines the elegance and verve of this wine.

The Wine

A blend of 60% Baga and 40% Touriga Nacional, the grapes were harvested in late August and fermented in stainless steel, preserving the purity of fruit and emphasizing primary aromas. No oak was used, allowing the vibrant notes of violet, raspberry, and a subtle smokiness to shine through. With a medium body, lifted acidity, and fine tannins, the wine is approachable and pure. Stylistically to a natural-leaning Côtes du Rhône—fruit-forward, clean, and expressive, with a clarity that punches well above its price point. The chocolate nuance of Baga adds dimension to the perfume-driven Touriga, offering a wine that’s both accessible and compelling and surprising to even the most experienced palates.

The People

Luis Pato—known as the King of Bairrada—has long championed the Baga grape, helping to rescue it from near obscurity. Since the 1970s, he has steered Quinta do Ribeirinho into a symbol of traditional Portuguese viticulture reimagined for the modern palate. His meticulous vineyard management, with a total devotion to native varieties since 2006, reflects a belief in authenticity and place. Today, the legacy continues through his daughters, Maria and Filipa, each with a distinct voice. Maria, in particular, is reshaping Bairrada’s identity with her Duckman project—embracing ancestral methods, minimal intervention, and creative flair. This bottle, though made under Luis’s name, but made by Maria, carries the family ethos: wines that speak fluently of their terroir without artifice.

Food Pairings:

recipes located in our recipe blog!

Lamb & Pork Meatballs with Tomato-Pomegranate Glaze and Herbed Couscous - Rich, juicy, and a little gamey—just the thing for the Baga’s tannins and Touriga’s floral dark fruit profile. Tomato-pomegranate glaze: Sweet-tart and concentrated, it mirrors the wine’s fresh, natural acidity and fruit without overwhelming it. Herbed couscous ties into the wine’s savory and herbal character.

Smoky BBQ Eggplant with White Bean Purée & Charred Corn Salsa - The eggplant’s smoke and spice bring out the wine’s earthy tones, while the bean purée mellows adds a nice creaminess. The bright, sweet lift from the corn salsa plays beautifully with the Touriga Nacional’s perfume. A rustic yet elevated vegetarian pairing for a chill night in or a summer dinner party.