FAQ

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Frequently Asked Questions

Members get 33% off every bottle on the menu at checkout.

Prices on the menu are standard retail 1.5x markup, and comparable to prices elsewhere. Take 33% off the menu price, and you have wholesale pricing, what we pay the distributor.

There will be fees in your cart to cover the cost of procurement. Wholesale cost is transparently set at wholesale plus ten percent to cover variable costs like transaction fees, minimum order fees, receiving, packing, and transport.

Add-on costs, like distributor split case fees, mail-safe packaging, and special delivery charges are pass-through, exactly what they cost.

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

If you're wondering how I could possibly make money providing service like this, you've answered your own question. I charge the same membership fee for my services to every client, whether they buy one case or ten, as inexpensively or fancily as they like.

I provide my clients with curated wine sourcing services, which includes procuring wine at wholesale cost. Wholesale cost is transparently set at wholesale plus ten percent to cover variable costs like transaction fees, minimum order fees, receiving, packing, and transport.

Add-on costs, like distributor split case fees, mail-safe packaging, and special delivery charges are pass-through, exactly what they cost.

Clients place orders and authorize payment. Payment is only captured once I've confirmed your order with suppliers. Orders placed before 8am PST Tuesdays and confirmed by 11:30am PST go out Thursdays.

I recommend clients place orders before 4pm PST Mondays to give themselves space to adjust their orders in the rare case of an unexpected inventory shortage of price changes. 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.

We deliver to set locations at set times in San Francisco, California free on a weekly basis, and provide pass-through pricing on twelve bottle packaging and delivery (which are the most cost-effective) services to customers requesting home or office delivery. 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 total 12-bottle packaging and delivery costs range from $4.25 to $5.26 per bottle wholesale 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 or through the 'manage your membership' link in your welcome email or most recent shipment notification.

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 and importers are always the best source of information about the wines they invest in. They visit the producers and 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 and importer websites are primary source information from direct experience, so you can find a link to each distributor's website on their collection page as well as 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 extrs cost, which is wonderful.

Good juice comes from 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.

yes. 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 nothing quite like a great 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. memberships can be canceled on the account page and through via the 'manage your membership' link in your welcome message or most recent order notification email.

if you're having trouble, 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.

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