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WINE BROS

Supporting Vermont

July 20, 2023  /  WineBros

EVERY VERMONT PURCHASE HELPS!

During the month of July we will be donating 10% of all sales of Vermont products to the Northeast Organic Farming Association of VT (NOFA-VT).

This includes Shacksbury, Fable Farm, La Garagista, EDEN and Iapetus.

As always, thank you for your purchase and support!

***Personal donations are also welcome***

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New from Faccia Brutto!

July 03, 2023  /  WineBros

Faccia Brutto
Brooklyn

At Faccia Brutto we produce natural and delicious organic Italian spirits using old world methods, and sourcing from sustainable botanical producers.

Faccia Brutto Carciofo

Our love for all things bitter naturally led us to highlight the artichoke in all its glory. Our Carciofo is made from a blend of 19 herbs and botanicals with neutral grain spirit from Buffalo, NY. We take fresh artichokes from the Central Valley in California and macerate them for 10 days alongside warm spices like cinnamon, allspice, and dandelion root. Lemon peel and bay leaf round out the blend that’s sweetened with organic cane sugar.

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New from Field Recordings!

June 28, 2023  /  WineBros

Field Recordings

Paso Robles, California

Winemaker Andrew Jones has a keen eye for diamonds in the rough: sites that are unknown or under-appreciated but hold enormous untapped potential. He strives for unique wines loaded with personality and a one-of-a-kind experience.

2021 Field Recordings

"Tang" Piquette

50% Chenin Blanc, 30% Pinot Gris, 20% Albariño


We are in love with the easy drinking Piquette!

Do yourself a favor and order a case for your house this summer!

Vinification method: "Piquettes" are generally a light, refreshing style of wine made with rehydrated grape skins that have been used to make another wine - a "wine tea" of sorts. For "Tang," the grapes used in Field Recordings' "Skins" cuvée were utilized. After repressing the skins 7 days later, a light and refreshing low alcohol beverage is made. Finished table wine is added for acidity and stability before being bottled. The leftover sugars and native yeast then go to work giving the finished wine a light sparkle.

Tasting notes: light bodied, grapefruit, yuzu, clementine, white jasmine tea.

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