In the 30+ years that I have spent in bars and restaurants, 20 as a sommelier, I have always been drawn to wines that speak to the best expression of a region, the “terroir” (though I find the term frequently overused), as well as wines that offer true expressions of the fruit.
I am an “acid freak” and look for the balancing freshness of acidity as well as wines that are food-worthy, as they show their best when properly paired with a meal. For these reasons, our portfolio gravitates towards wineries that offer the right balance of freshness, age-worthiness and fruit character.