Six low-intervention wines, six small plates, and the growers who made them.
Down a flight of stone steps, our cellar holds a hundred and forty labels and a single long counter. For one evening a month we open it to sixteen guests.
Our sommelier pours six low-intervention wines — orange, skin-contact, ancestral — each set against a small plate built to meet it. Between pours, the growers tell you what the season did to the fruit.
It is part tasting, part conversation, and entirely the most honest way we know to drink.
