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!
François Lurton “Les Fumées Blanches,” Sauvignon Blanc – $10.99
Vin de France
This refreshingly dry white showcases a nose revealing tropical fruit and a touch of sweet grass. Lovely notes of gooseberry, passionfruit and pineapple are complemented by a lift of citrus and lime zest. Enjoy with a plate of fried calamari.
Duck Pond, Pinot Gris – $10.99
Willamette Valley, Oregon
Jasmine and honeysuckle aromas grace the nose. The palate displays flavors of refreshing grapefruit and nectarine, with highlights of melon and lemon. Delicious with seared scallops served with salsa verde.
Between the Vines, Chardonnay – $10.99
Notes of tropical fruit and yellow apple are balanced by sweet flavors of vanilla and notes of buttery spice. Full-bodied and easy drinking, the finish ends on a note of lemon cream. Match with chicken in a creamy tarragon sauce.
Viña San Juan, Red Blend – $10.99
La Mancha, Spain
A delicious blend of Merlot, Syrah and Tempranillo, generous aromas of red fruit scent the nose. Balanced by a touch of pepper and mocha, flavors of blackberry and cherry contrast with structured tannins. Sip with a green chile cheeseburger from the grill.
Avieso, Malbec – $10.99
Bold notes of boysenberry and red fruit are balanced by a lilt of chocolate. Velvet tannins lead into a dry elegant finish, with a hint of black fruit. Barbecued lamb chops are the perfect pairing.
Chevalier Torpez “La Bravade,” Red Blend – $10.99
Côtes de Provence, France
Scents of black currant and blueberry highlight this blend of Grenache, Syrah, Carignan, and Mourvedre. Nuances of caramel, brandied raisins, and a hint of baking spice develop on the smooth and fruity palate, finishing on a note of kirsch. Serve with a seared flat iron steak with sauteed mushrooms.