A partnership between vignerons, Sebastien Calduch and Jeff Carrel, Domaine d’Ansignan is an estate in the Pyrenees mountains at the end of Occitania. From granite-based, dry-farmed hillside vineyards at three distinct locations 900 to 1400 feet above sea level. Minimal intervention wines in transition to organic, Domaine d’Ansignan offers wine with great energy and balance. 

A succulent blend of 50% grenache and 50% carignan expressing notes of sour cherries, redcurrants, thyme and bay leaves with hints of mild spices, too. Medium body with fine tannins and fresh acidity. It's bright, pure and crunchy with silky texture and a precise, vibrant finish.

The combination of a high elevation and a young, dynamic winemaker makes Le Ragnaie a true breath of fresh air in historic Montalcino. Riccardo and Jennifer Campinoti purchased the property, a mix of old vines and younger plantings, in 2000. The estate spreads across 42 acres, 12 of which surround the cellars of Le Ragnaie. These vines are the highest of any in Montalcino, in an area that became famous for bird-catchers, and the traditional bird-catcher’s net is featured on the label. The estate takes its name from the fact that this net looked rather like a spider’s web, or ragna, in Italian. Riccardo is passionate about Montalcino’s history, food and wine, embracing very traditional Tuscan methods to produce wines that deeply reflect the region. He employs organic viticulture ; grapes are hand-picked, de-stemmed, fermented and aged in large, old, Slovenian oak casks for 36 months.This is 100% Sangiovese is ethereal yet structured and complex with tart red cherries, blackberries and strawberries that intertwine with crushed flowers, peppery herbs and earthy mineral tones. Yum.

Both descended from families of winemakers, Miguel Plates and Javier Ballesteros decided one day to unite their knowledge and passion for wine and grape in a project full of enthusiasm to produce quality wines. Bodegas Hornillos Ballesteros is a small “garage winery” (garagiste) in the town of Roa within the Ribera del Duero DO region. This bodega is one of the most artisanal producers in Ribera del Duero. In concept, neither a business nor a factory, this tiny garage is a place where raw material, selection and precision culminate in great wine making.

Jasper Hill Farms Little Hosmer | American Style Brie | Pasteurized Cow Milk | Vermont, USA

“This cheese is named for a small pond in nearby Craftsbury, Vermont. Little Hosmer Pond is adjacent to Great Hosmer Pond, both favorite destinations for rowing, swimming, fishing and cross-country skiing after a long day of cheesemaking. Naming this little cheese after a Northeast Kingdom gem ties out our quest for meaningful work in a place that we love.” -Jasper Hill

A Small Good Spicebush Salami | Pork & Meat Salami | Maine, USA

Started in 2018 by OLiver & Kelly Perkins, A Smallgood is a family run salumeria located in mid-coast Maine. Using wild fermentation, native ingredients and koji they make products that couldn’t be made anywhere else.

A pork and beef blend with the drupe of the northern spicebush, AKA Appalachian allspice.

Started in 2010 by Louisa Conrad and Lucas Farrell (and now joined by our daughters, Maisie and Minna), Big Picture Farm is a small hillside goat dairy and farmstead confectionery and creamery located in southern Vermont.