Every month we select 6 great wines to feature in our 6 for $60 deal — you choose any combination of the 6 wines and get 10% off each bottle, for a total of $60 (before tax), plus a free carry bag!
Interested in having these wines delivered monthly? Subscribe now to The BYOB Club and receive a monthly delivery of all 6 wines to your home or work! Follow the link above to learn more and sign-up!
Evans & Tate “Fresh as a Daisy” : Sauvignon Blanc
Crispy and juicy notes of tangy lemon and ripe pineapple wind around a core of passionfruit and crushed stone minerality. A touch of grapefruit accents a light and dry finish. Delicious with roasted cauliflower in a caper herb sauce.
Dante Robino “Novecento” : Chardonnay
Bright and fruity, a clean aroma of flowery citrus develops into rich flavors of melon and stone fruit. The succulent finish balances a slight hint of butter. Serve with pan-seared scallops in a white wine and shallot reduction.
Lavradores de Feitoria “Gadiva” : White Blend
A blend of Malvasia Fina, Síria, and Gouveio, notes of yellow plum and hints of ripe pear augment elegant minerality. Balanced acidity highlights the beautiful contrast between citrus and tropical fruit. Portuguese spicy grilled chicken is a perfect match.
La Châsse : Pinot Noir
Vin de France
Scents of rich black cherry, plum, and boysenberry segue into lush flavors on the palate. Touches of pepper and baking spice complement the fruity palate, as delicate tannins provide finesse on the finish. Sip with lamb chops crusted in herbes de provence.
El Supremo : Malbec
Rich notes of ripe plum, cherry, and a hint of violet entwine with smooth tannins, enhanced by a balanced acidity. The warm and velvety finish ends on a note of vanilla. Pair with Argentinian grilled flank steak in a chimichurri sauce.
Tres Buhis Selecto : Cabernet Sauvignon/Monastrell
Intense and dark, aromas of floral dark fruit and baking spice burst into full flavors of black cherry and blackberry on the palate. Sweet tannins amplify a soft silky mouthfeel with a lingering finish. Enjoy with pan-seared duck breast with a cassis compote.