Clients get wholesale pricing by taking 33% off every bottle on the menu at checkout.

Prices on the menu are standard retail 1.5x markup over wholesale, comparable to prices elsewhere. Take 33% off the menu price, and we're back where we started before the retail markup. There's your wholesale pricing. Add the costs of doing business and there's your wholesale cost. Unlike the 33% discount at checkout, these costs appear in your cart so you know what to expect as you go.

Wholesale cost is transparently set at eight percent to cover operating costs like credit card processing and web processor fees. Distributor split case fees (never more than $2/bottle) are pass-through, exactly what they cost. Again, these fees will appear in your cart as applicable, while the 33% discount comes at checkout.

Custom wholesale cost procurement, expert guidance, and world-class selections? All true.

There's no catch. I charge the same service fees to every client, whether they buy one wholesale case or ten, as inexpensively or fancily as they like: an eight percent operating cost fee, split case fees as charged by the distributor, and the pass-through delivery fee to get your order to you.

No minimums, no surprises, just great service.

I provide my clients with curated wine sourcing services, which includes procuring wine at wholesale cost. Wholesale cost is transparently set at wholesale plus eight percent to cover the costs of doing business like credit card processing and web processor fees, transaction fees, etc.

Add-on costs like distributor split case fees (never more than $2/bottle) and delivery charges are pass-through, exactly what they cost.

Good Juice Club's intuitive sourcing services are set up to look and feel indistinguishable from online retail: clients place orders by adding items to their carts and checking out.

Weekly order cutoff is 8am PST Mondays. Orders received before then are sourced, packed, and on their way to our clients before the weekend.

Once clients place orders and authorize payment, we go about securing your order. Payment is only captured once I've confirmed your order with suppliers.

I recommend clients place orders before noon PST Fridays in the rare case of an unexpected inventory shortage or price change. If an order cannot be fulfilled as requested, clients will receive a notification, at which point they can proceed without the inventory in question and receive an immediate confirmation, or adjust their order as desired and resubmit for confirmation.

To keep delivery costs as low as possible, I highly recommend customers requesting home or office deliveries to purchase twelve bottles at a time. Current 12-bottle packaging and delivery costs range from $3 to $4.45 per bottle depending on location.

States where we do not deliver include:  AL, AR, DE, IA, IL, KY, MS, MI, RI, SD, UT.

Someone 21+ must sign for your delivery. If you can't be sure someone will be there when it arrives, arranging to pick your package up from the local office of your last mile provider is always a good choice.  Generally, there are three delivery attempts before packages are returned to sender, but delivery drivers have busy schedules, so don’t count on all three. You can always find your tracking number in the email you’ll receive when your package goes out.

If you have further questions or you're having trouble, please don't hesitate to reach out to me

you can change your address or payment information at any time directly by signing into your account here.

or if you prefer, shoot me a message and I'll take care of you.

you will receive an email with a tracking number when your order is on its way. if you haven't but think you should have, just shoot me a message and I'll get it sorted out for you.

Distributors, importers, and producers are always the best source of information about the wines they invest in. They walk the vineyards, often have seen many vintages of the same wines, and opened them more than anyone but the producer themselves, so their tasting notes are spot-on more often than not.

Distributor, importer, and producer websites are primary source information from direct experience, so you can find a link to one of those source's websites on each wine's page.

I recommend setting up and paying with Shop Pay from Shopify. It's a secure way to store payment information with shopify so you don't have to re-enter it every time you place an order.

Shop pay deliveries are carbon neutral at no extra cost, which is wonderful.

Good juice comes from living soils in organic and biodynamic vineyards. While good juice can grow anywhere in the world, Europe has about eighty five percent of the world's certified organic vineyards, so there's lots of delicious good juice to choose from there.

I'd say so, but you may disagree if you equate natural with funk. it ends up many of the world's most sought-after wines are made the same way as good juice, like DRC in Burgundy or Latour in Bordeaux. good juice comes from organic and biodynamic vineyards, and healthy, carefully farmed fruit needs little intervention in the winery.

the conversation about natural wine often jumps straight to sulfites. when grapes are farmed well, a little goes a long way.

read more about natural wine here

not in moderation. sulfites (SO2) are a natural by-product of primary fermentation, so all wine contains some; most wine contains added SO2 as well, though amounts can vary widely. added SO2 suppresses microbial activity (volatile acidity, brettanomyces) and minimizes the effects of oxidation.

good juice has enough SO2 to keep it clean, but never so much you can smell it. there's often an excess of it and other food-grade winery additives in mass-produced wine to compensate for poor fruit quality, along with measurable quantities of toxic vineyard chemicals.

think sulfites in wine might be giving you a headache? you could suffer from a rare sulfite allergy, but if you feel fine drinking processed fruit juice or dried fruit, sulfites probably aren't the issue. the problem might be the way that wine was farmed. grapes don't wash before fermentation, and drinking pesticide residues can give you nasty headaches.

learn more about SO2 and pesticides in wine

whatever feels right--yes, even red with fish if you're in the mood (like light mediterranean juice with cioppino, yum). I recommend opening the bottle you want to drink before cooking, and making small adjustments to your dish to match and please.

there's no right or wrong, follow your gut given the situation. I generally like both my white and red wines around "cellar temperature" (cool, around 60 degrees or so--twenty minutes in the fridge will usually do it) when I bring them to the table and let them come to room temperature as I enjoy them.

I find decanting often gives both young whites and reds an opportunity to develop and open more fully, especially if you're going to consume them within an hour or two of opening them. You can use a clean jar or milk jug, but there's something nice about a charming decanter.

it's hard to go wrong with glassware. sometimes a sturdy bistro glass is exactly what the moment requires, but, there's something to be said for delicate stems with fine lips.

yes. your sourcing services can be canceled on your account page at any time, though we'll be sorry to see you do so.

if you're having trouble with anything, please don't hesitate to contact me.

While we can't accept returns, we will accept bottles flawed with TCA and pass them on to the distributor they came from. If the distributor agrees that the bottle is corked, we will credit the value of the flawed bottle to the account. If you've found cork taint, shoot me a message and I'll do my best to make it right.