Our Summer wine list is live! Enjoy these tasting notes, introductions, and pairing suggestions for each selection, as put together by our buyer and resident wine-nerd, Taylor Kline. And make sure you check out our Wine & Jazz night: Each Thursday from 4-8pm wine is 25% off by the bottle, with specials by the glass, and from 5:30-7:30pm, our haus jazz quartet the Hounds (or another select jazz group when the Hounds are busy) performs exquisite live jazz—the perfect pairing for any wine.
SPARKLING
Les Bulles Nordiques. Mousse Sparkling Wine Co. Jordan, MN. 2023.
Grapes: Itasca
$15 btg /$46 btb
Tasting Notes: pear, gooseberry, honeydew melon, bread
Haus-pairings: salamini, Cold Turkey, Gorilla, Sitka Sushi
2023 Itasca Pét-Nat is a delicious dry wine with beautiful notes of peaches and pineapple, made from 100% Itasca grapes, hand-harvested and gently whole-cluster pressed. The wine was bottled right from the tank during the first fermentation in order to capture the fresh, fruity flavors from the fruit and the natural bubbles from the fermentation.
Josie Boyle is the winemaker/owner of Mousse Sparkling Wine Co based in Jordan, Minnesota. She is the first in Minnesota to make a pét-nat style wine, short for the French term, Pétillant-Naturel, where secondary fermentation takes place in the bottle creating CO₂ (the bubbles.)
WHITE
Big Salt. Ovum Wines. Willamette Valley, Oregon. 2023.
Grapes: White blend- Riesling, Muscat, & Gewurztraminer.
$12 btg / $38 btb
Tasting Notes: honeysuckle, white flowers, kumquat, sea salt
Haus-pairings: Great Summer Caper w/ Lox, Bánh Faux Mì, Cedar’s Secret, Spring Roll
2023 Big Salt is dry, aromatic and zippy. Oceanic, citrusy mandarin and pineapple leap out of the glass. Fully native fermentation, no subtractions or additions, except for SO₂: All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask.
Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregonian white wines that are honest reflections of time and place. Their low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner.
Lieu Dit. Santa Ynez Valley, CA. 2022
Grapes: 100% Sauvignon Blanc
$13 btg / $42 btb
Tasting Notes: lime zest, sage, minerals
Haus-pairings: Spring Roll, Big Dipper, Fuzzy Bunny, Italiensk
Founded by Eric Railsback and Justin Willett, Lieu Dit has rapidly risen to prominence in Santa Barbara County's vibrant low-intervention winemaking landscape. Their distinctive approach combines tank and neutral barrel fermentations. Their 2022 Sauv Blanc is sourced from the Happy Canyon Vineyard within the Santa Ynez Valley—their terroir boasts a rich diversity of soils, including sand, shale, gravel, clay, chert, and serpentine rocks.
Lieu Dit “Said Place” capitalizes on Santa Barbara County's micro-climates and marine-influenced soils, ideal for cultivating these grapes.
Adèle Blanc. Éric Texier. Rhône Valley, VDF. 2022.
Grapes: Clairette (90%) with a splash of Marsanne (10%).
$14 btg / $44 btb
Tasting Notes: green apple, white flowers, almonds
Haus-pairings: Slammin’ Gordon, NWS Salad, Cajun Finn, Clubhaus
An homage to the heroine of a French historical fantasy comic book, Adèle Blanc-Sec, this wine lives up to its namesake (the surname literally translating as White-Dry) and takes you on a whirlwind journey. This wine is fermented with native yeasts in a cement tank for 6-8 months.
Eric Texier made the unprecedented leap from nuclear engineer to winemaker in the early 1990s. In keeping with his rigorous academic background, he studied oenology in Bordeaux. While learning the ropes in the Mâcon at Verget by day, he burned the midnight oil reading handbooks and manuals from the 19th century to learn about long-lost styles and vinification techniques.
Mae Son “Vino Orange”. Matteo Furlani. Alto-Adige, Italy. 2022.
Grapes: Muller Thurgau
$13 btg / $42 btb
Tasting Notes: fresh apples, mountain flowers, dried apricot
Haus-pairings: Slammin’ Gordon, Squealy Dan, Club Mariner, Bánh Faux Mì
Furlani Mae Son Orange is a natural wine made from Muller Thurgau. The grapes are hand-harvested at the start of September, then de-stemmed by hand. They undergo a long period of skin contact for 20-25 days, after which they are left to spontaneously ferment in open-top steel vats.
Matteo Furlani, a fourth-generation winemaker, is the dedicated custodian of his family's vineyards above the alpine city of Trento in the Dolomites at over 700 meters. His approach to winemaking, honed not through formal study, but through the knowledge passed down from his father and grandfather, emphasizes a deep connection to the land and a commitment to natural methods.
ROSÉ
Una Lou. Scribe Winery. Sonoma, CA. 2022.
Grapes: Rosé of Pinot Noir
$13 btg / $42 btb
Tasting Notes: watermelon, white peach, passion fruit
Haus-pairings: Cold Turkey, Sitka Sushi, Pork Loin D-Luxx
Una Lou is a rosé composed from family owned and sustainably farmed Pinot Noir in Sonoma, California. Husband & wife, Andrew Mariani and Lia Ives, of Scribe Winery have dedicated Una Lou to their daughter.
The winery–founded in 2007 on a property that pioneered pre-prohibition Sonoma Valley winemaking–is managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani. Andrew and Adam believe that the best wines are a result of a healthy relationship between human and nature, and that a vineyard managed in harmony with the greater ecosystem results in more site-specific wines that represent a sense of time and place.
RED
Gaspard. Loire Valley, FR. 2022.
Grapes: 100% Pinot Noir
$12 btg / $38 btb
Tasting Notes: fresh dark berries, savory herbs, pepper
Haus-pairings : Hedonist, Silence of the Lambwich, Cold Turkey, Hardhat
“Gaspard,” a traditional French boy’s name that means “bringer of treasure,” is a private wine label made for NY natural wine importer, Jenny & Francois.
Pinot Noir grapes are sourced from growers who work sustainably or organically (no herbicide) across different vineyards in the Loire Valley, are fermented with native yeast, spend a couple of months on their fine lees and then undergo only light filtration and fining. Carefree and fruity! Gaspard is a compelling light red with delicate tannins and plenty of dark fruit flavors that’s perfect with a charcuterie plate, pâté, or lighter red meat dishes.
Vino da Sete. Tenuta iL Nespolo. Piedmont, IT. 2022.
Grapes: Red Blend- Barbera, Freisa, Sangiovese.
$12 / $48- 1L bottle
Tasting Notes: currant, ripe strawberries, fresh leather
Haus-parings: Squealy Dan w/ salami, Italiensk, Hardhat, Gorilla
“Vino da Sete,” translating to “wine of thirst,” this vibrant red wine exhibits a medium-ruby hue and offers a lively palate. A red blend comprising Barbera, Freisa, and Sangiovese, this wine embodies a harmonious blend, showcasing the unique terroir and winemaking techniques employed in its creation.
Luca Amerio is a youthful man whose quiet demeanor belies his inventive winemaking style. His family’s ancestral lands are situated in Moasca, a tiny village resting on the southern flank of the province of Asti, the heart of Piedmont.
Wiley Wines. Mendocino, CA. 2022.
Grapes: 100% Carignan.
$13 btg / $42 btb
Tasting Notes: dried cranberry, licorice, baking spices
Haus-pairings: Silence of the Lambwich, ‘06, Big Dipper, Clubhaus
100% Carignan organically farmed in Mendocino, CA. Planted in the 1940's in deep white sandy clay and loam, these dry farmed bush vines are self rooted. The grapes are farmed by the Graziano’s, once the oldest grape growing families in Mendocino. The grapes were fermented whole cluster in an open top fermenter then barrel aged in neutral French oak. Bottled unfined and unfiltered.
Since 2019, Minnesota-man and Wiley’s founder/winemaker, Phineas Fittipaldi, has worked to marry ancient tradition and modern technology. Guided by their love of wine, nature and California surf culture, they use techniques from the earliest days of winemaking, fused with a 21st century approach, to create wines that are bright and fun to drink while maintaining depth of flavor, texture, and minerality. All of their wines are single vineyard, single varietal, and made with minimal intervention.