Le Tesh Wine Club

  • Monthly - $100 for 4 Wines

    Quarterly - $120 for 4 Wines

    • Curated selections from producers we’re actually fired up about (no filler bottles)

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In the clurb, we all fam…

April 2026 Box - CA Gems

Tasting Notes

  • We’re kicking things off with a California classic—and a personal favorite around here. Honig has been doing their thing in Napa since the late ‘60s, quietly building a reputation for wines that are bright, balanced, and ridiculously consistent year after year. Every time there’s a chance to visit (which isn’t as often as it should be), they’re the kind of place that makes you feel instantly at home—no pretense, just good people and great wine. They’ve also been ahead of the curve on sustainability for decades, which shows in how clean and expressive their wines feel. This Sauvignon Blanc is their signature—and for good reason.

    Fermented entirely in stainless steel, this wine is all about freshness and energy. Expect vibrant citrus—grapefruit, lime zest—alongside green apple, a little white peach, and a subtle herbal lift. The Lake County fruit brings that extra pop and zip, while Napa adds just enough roundness to keep it smooth and easygoing. It’s crisp, refreshing, and dangerously easy to go back for another sip. Perfect with goat cheese, oysters, or just kicking back on a warm afternoon.

  • Next up, we’re heading down to Paso Robles with Kinero, a project from winemaker Anthony Yount that’s all about Rhône varieties and letting vineyard character shine. “Kinero” loosely translates to “movement,” which fits perfectly—these wines are energetic, expressive, and never feel heavy-handed. The “Alice” cuvée (named after Yount’s daughter) is his take on Grenache Blanc, and it’s a great example of how fresh and compelling this grape can be in California.

    Fermented primarily in stainless steel with a portion in neutral oak for a little texture, this wine balances brightness with a soft, rounded edge. You’ll find notes of ripe pear, golden apple, and citrus peel, layered with a touch of honeysuckle and a subtle mineral streak. It’s crisp but not sharp, with just enough weight to make it feel satisfying without slowing you down. Easy to love with roasted chicken, grilled shrimp, or anything with a little olive oil and herbs—but honestly, it holds its own just fine in the glass.

  • This one’s a little off the beaten path—in the best way. Orixe Sotelo (pronounced o-ree-shay) is the project of Mexican-American winemaker Gustavo Sotelo, who also works with Scribe Winery. His focus is on Spanish varieties grown right here in California, and “Tinta Alta” is his take on Tempranillo with a fresh, modern feel. Sourced from warmer inland California vineyards where Tempranillo can fully ripen and develop depth, this leans more vibrant and expressive than heavy or overly oaked—showing just how well this grape can translate outside of Spain when it’s handled with a lighter touch.

    Aged in neutral oak to keep the fruit front and center, this Tempranillo opens with red and black cherry, plum, and a hint of dried fig, backed by subtle notes of tobacco, earth, and a little spice. The tannins are smooth and easygoing, the acidity keeps it lively, and the whole thing feels balanced without trying too hard. It’s one of those reds that works across the board—great with grilled meats, roasted veggies, or your next takeout night when you want something a little more interesting in the glass.

  • This one’s for the “if you know, you know” crowd. Carignan doesn’t always get the spotlight, but in the right hands—and the right place—it absolutely delivers. Hayfork is all about highlighting classic California vineyards that might otherwise fly under the radar, and Mendocino County is a perfect fit for this grape. With its mix of warm days and cooling influences, it gives Carignan the chance to ripen fully while still holding onto that natural freshness that makes it so drinkable.

    Aged in neutral oak to keep things lifted and honest, this wine leans into bright red fruit—think raspberry, red cherry, and a little cranberry—layered with subtle spice, dried herbs, and a touch of earth. There’s a juicy quality here that keeps you coming back, balanced by just enough structure to make it feel like a “real” red without weighing you down. It’s the kind of bottle that shines with grilled sausages, BBQ, or anything with a little char—but it’s just as easy to enjoy on its own when you want something a little different in the glass.

March 2026 Box - Greece

  • Tetramythos is one of the most exciting producers coming out of Greece right now. The winery sits high in the mountains of Aegialia in the northern Peloponnese, overlooking the Gulf of Corinth. Founded by brothers Aris and Stathis Spanos with winemaker Panos Papagiannopoulos, the estate focuses on organic farming and native Greek varieties grown in limestone-rich vineyards at elevations that climb close to 1,000 meters. Those cooler mountain conditions help the wines keep their freshness and bright natural acidity, which is exactly what makes this one so compelling.

    This wine is made from 100% Roditis and produced in a low-intervention style meant to highlight the grape and the mountain fruit. Expect aromas of lemon peel, green apple, and white flowers, with flavors of citrus, pear, and a subtle mineral note on the finish. It’s bright, refreshing, and ridiculously easy to drink. Pour it with grilled seafood, Mediterranean salads, roasted vegetables, or honestly just a bowl of olives and some good feta.

  • Monemvasia Winery is a family-run estate in the Laconia region of the southeastern Peloponnese. The Tsimbidi family founded the winery with a mission to showcase the region’s native Greek grapes and revive the historic wine culture tied to the medieval port town of Monemvasia. The wine’s name, “300,” refers to the vineyards planted around 300 meters above sea level, but it also nods to the deep Spartan history that defines this part of Greece. The blend brings together two indigenous grapes: Kydonitsa, a rare local variety whose name translates to “little quince,” and Assyrtiko, Greece’s most famous white grape known for its structure and mineral edge.

    The wine is fermented in stainless steel and then aged on its fine lees for several months, giving it a little extra texture while keeping the wine bright and fresh. In the glass you’ll find notes of citrus, quince, and orchard fruit, with flavors of lemon, grapefruit, and a subtle mineral streak running through the finish. It’s crisp, refreshing, and super food-friendly. Think grilled fish, roasted chicken with herbs, Mediterranean salads, or anything involving olive oil, garlic, and fresh vegetables.

  • Koukos Winery is a small family estate in the Achaia region of the northern Peloponnese, just outside the city of Patras. Founded by brothers Panagiotis and Kostas Koukos in the late 1990s, the winery focuses on expressive, small-production wines that highlight regional Greek varieties. This bottling is made from Mavrodaphne, a grape most people associate with sweet fortified wines from Greece. Here though, the Koukos family flips that idea on its head, showing how compelling the variety can be when made as a dry red wine.

    The wine is fermented with native yeast and aged in clay amphora before spending a short period in French oak, a combination that keeps the fruit bright while adding a little depth and texture. In the glass you’ll find notes of cherry, plum, warm spice, and a touch of earth, with juicy red fruit and soft tannins on the palate. It’s medium-bodied, fresh, and really food-friendly. Think grilled lamb, roasted vegetables, Mediterranean spices, or even a simple charcuterie board.

  • Mavrokalavrytino (mah-vro-kah-lah-VREE-tee-no) is a rare red grape native to the mountainous Aegialia region of the northern Peloponnese, where Tetramythos has helped bring renewed attention to the variety. The vineyards sit high on the slopes of Mount Helmos overlooking the Gulf of Corinth, where limestone soils and cool mountain air help the grapes retain freshness and natural acidity. Tetramythos focuses heavily on organic farming and native varieties, and wines like this are a great example of the new wave of Greek producers highlighting regional grapes that most of the wine world is just beginning to discover.

    This wine is made in a low-intervention style and fermented with native yeast before aging in neutral vessels to keep the fruit front and center. In the glass you’ll find bright red fruit like cherry and raspberry alongside subtle herbal and earthy notes. The palate is fresh and energetic with soft tannins and a slightly savory edge on the finish. It’s the kind of red you can chill slightly and pair with grilled meats, roasted vegetables, Mediterranean dishes, or anything coming off the barbecue.

February 2026 Box - Argentina

  • La Espera comes out of Mendoza and reflects the fresh, high-altitude style Argentina does so well — bright fruit, lifted aromatics, and easy drinkability. While not from Fabricio Orlando himself, this bottle fits the same spirit you’ll see throughout this month’s lineup: expressive wines that balance personality with polish. Torrontés is Argentina’s signature aromatic white, and this one shows why people fall in love with it.

    Fermented in stainless steel to preserve freshness and aromatics, this wine opens with orange blossom, jasmine, and ripe peach. The palate is lively and clean with citrus, tropical notes, and bright acidity, finishing crisp and refreshing without feeling heavy or perfumed. Perfect with spicy dishes, ceviche, tacos, or warm-weather sipping.

  • Fabricio Orlando is a thoughtful, detail-driven winemaker working out of San Rafael in Mendoza, crafting wines that lean more toward balance and texture than flash. His approach is very vineyard-first — letting altitude, sunlight, and site expression shape the wine — and this Semillón shows that philosophy beautifully. It’s subtle, layered, and quietly impressive.

    Fermented primarily in stainless with lees contact to build texture, this wine balances freshness with a soft, rounded feel. Aromas of lemon peel, white flowers, and fresh herbs lead into a palate of citrus, pear, and gentle waxy richness with a clean mineral finish. Great with oysters, grilled shrimp, roast chicken, or creamy seafood dishes.

  • Fabricio Orlando’s Cabernet Franc comes from high-elevation Uco Valley fruit, where cool nights help preserve freshness and aromatic lift. He’s known for crafting wines that show precision without losing soul, and this bottle walks that line beautifully — structured, expressive, and polished without feeling overworked.

    Fermented in concrete for purity and energy, then aged partly in neutral oak to soften tannins without overpowering the fruit, this wine shows red cherry, plum, violet, and subtle herbal spice. The palate is silky yet structured with fresh acidity, fine tannins, and a long, balanced finish. Pair with grilled steak, lamb, roasted vegetables, or anything with a little char.

  • ‘Óptimo’ is Fabricio Orlando’s fuller, layered expression — a blend built to show depth, structure, and harmony while still staying drinkable. Sourced from Mendoza vineyards and crafted with his usual balance-first mindset, this is the wine where his style really comes together: polished, expressive, and food-friendly.

    Aged in oak for integration and complexity, the wine opens with dark berries, black plum, cocoa, and warm spice. The palate is rich but smooth, with layered fruit, polished tannins, and a long, satisfying finish. Perfect for braised meats, ribeye, burgers, or slow evenings that turn into “one more glass.”

January 2026 Box - Illahe Wines, Oregon

  • Illahe Vineyards handles Viognier with a level of restraint that’s honestly refreshing. This is a grape that can easily tip into heavy, oily, or overly perfumed territory, but Illahe takes the opposite approach — focusing on balance, freshness, and texture rather than sheer aromatics. It’s a cool-climate expression that feels intentional and food-forward, not showy.

    The 2024 Viognier is fermented with native yeast and crafted to highlight lift and structure rather than weight. Aromas lean floral and stone-fruited — think white flowers, apricot, and peach skin — with a subtle savory edge underneath. On the palate, it’s silky but energetic, offering round texture without feeling heavy, bright acidity to keep things moving, and a clean, composed finish. A natural match for richer seafood, roast chicken, or creamy pastas — the kind of white that surprises people who think they’ve already made up their mind about Viognier.

  • Illahe Vineyards choosing to plant Grüner Veltliner in the Willamette Valley says a lot about how they think. This is a grape built for cooler climates and serious food pairing, and Illahe leans fully into that strength — farming it estate-grown and letting the variety shine without trying to make it something it’s not. The result is a wine that feels precise, savory, and unapologetically table-driven.

    The 2023 Estate Grüner Veltliner is fermented with native yeast and raised to preserve freshness and texture, keeping oak firmly out of the spotlight. Aromatically, it leans citrus-forward with notes of lemon peel, green apple, and white pepper, backed by subtle herbal and mineral tones. The palate is bright, crisp, and quietly complex, with zippy acidity and a clean, savory finish that begs for another sip — tailor-made for roasted vegetables, schnitzel, seafood, or honestly anything that needs a wine that won’t steal the show but absolutely elevates it.

  • Illahe Vineyards created Cuvée Miette as their more immediately expressive take on Pinot Noir — a wine meant to be opened early, shared easily, and enjoyed without overthinking it. While it still reflects Illahe’s thoughtful, hands-off approach, this bottling is about energy and charm, showing how intentional blending can highlight Pinot’s brighter, more playful side while staying true to its Willamette Valley roots.

    The 2023 Cuvée Miette Pinot Noir is fermented with native yeast and partial whole cluster, then aged roughly 11 months in mostly neutral French oak to keep the focus on freshness and texture. It opens with chocolate-dipped cherry, candied orange peel, and blueberry, layered with hints of baking spice and savory herbs. On the palate, it’s lively and polished with bright acidity, fine-grained tannins, and just enough depth to keep things interesting — an easy yes with roast chicken, mushroom dishes, or honestly just a good piece of bread and a quiet moment.

  • Illahe Vineyards’s Estate Pinot Noir is the clearest snapshot of who they are and how they farm. This is the bottle that ties everything together — estate-grown fruit, thoughtful hands-off winemaking, and a focus on balance over flash. It’s not trying to be the loudest Pinot in the room; it’s about purity, place, and letting the vineyard speak without interference.

    The 2023 Estate Pinot Noir is fermented with native yeast and aged in predominantly neutral French oak, keeping the emphasis on freshness and site expression. Aromatically, it opens with red cherry, raspberry, and cranberry, layered with subtle earth, forest floor, and gentle spice. The palate is elegant and composed, with bright acidity, fine tannins, and a long, savory finish that feels effortless rather than heavy — a natural fit for roast chicken, salmon, mushroom dishes, or anything that calls for a Pinot that plays well at the table.

December 2025 Box - Holiday Gems

  • Codorníu is basically the OG of Cava — like, Spain’s “we’ve been doing this since before your great-great-grandparents were flirting” level of legacy. Their ARS Collecta line is the flex tier, crafted from some of their best historic vineyard sites and made with the kind of reverence only a 450-year-old house can pull off. Blanc de Blancs in their world means elegance, brightness, and that clean Mediterranean sparkle that never tries too hard but always delivers.

    Made in the traditional method and aged on the lees for extra creaminess, this cuvée blends 34% Chardonnay, 33% Xarel·lo, and 33% Parellada — the trifecta that gives it both freshness and finesse. The nose hits with lemon zest, green apple, white flowers, and a soft brioche vibe, while the palate stays crisp with citrus, pear, and a little chalky minerality that whispers “I’m fancy.” Pair it with oysters, popcorn, or any moment when you want bubbles that feel celebratory without needing an excuse.

  • St. Michael Eppan is one of those Alto Adige gems that always overdelivers — perched up in the Dolomites where the air is crisp, the vineyards are steep, and the wines taste like they’ve been training for an alpine marathon. The winery has been around since 1907 and has mastered the art of turning cool-climate fruit into bottles that feel polished, lifted, and refreshingly “I didn’t know Chardonnay could taste like this.”

    Fermented and aged in a mix of stainless steel and oak for balance, the 2023 Chardonnay opens with aromas of golden apple, pear, citrus blossom, and a little alpine herb moment. On the palate it’s bright and clean with orchard fruit, lemon curd, and a subtle creamy texture that never gets heavy. Pair it with roast chicken, creamy pasta, or just a cozy night where you want something fresh, elegant, and way too easy to finish.

  • Auteur is one of those Sonoma Coast producers that just gets it — tiny lots, hands-on everything, and a laser-focused obsession with letting cool-climate fruit shine. They’re all about that coastal fog, those ocean breezes, and fruit that tastes like it took a long thoughtful walk on the beach before becoming wine. Elegant without being uptight, Auteur is the kind of winery that keeps Pinot lovers coming back like it’s a personality trait.

    Aged in French oak for just the right touch of polish, this 2023 Pinot Noir opens with aromas of wild strawberry, cranberry, pomegranate, rose petals, and a little forest-floor moodiness to keep things interesting. On the palate it’s bright and silky with red cherry, raspberry, and a savory spice finish that feels very “Sonoma Coast but make it sexy.” Pair it with roasted chicken, seared salmon, or a cozy night when you want something smooth, chill, and quietly impressive.

  • Vineyard 29 is one of those Napa estates that just makes you feel fancy as hell the second you say the name. Their whole vibe is precision, polish, and serious vineyard geekery, and yet the wines still feel effortless. Ceanda is their “let’s flex but make it approachable” Cabernet — sourced from some of their favorite hillside spots and crafted with that Vineyard 29 shine.

    Aged in French oak to bring out all the silk and swagger, this Cabernet rolls in with a nose of blackberry compote, violets, cocoa powder, and a little cedar cologne moment. On the palate it’s plush, dark, and full of black cherry, cassis, and baking spice with a long, smooth finish that just… keeps going. Pair it with something simple but worthy — a ribeye, a fancy burger, or honestly just a quiet night where you want to treat yourself without overthinking it.