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Claud Wine Club

A monthly subscription featuring producers integral to the identity of the Claud wine program. Just like the restaurant, the goal is to seek out the delicious. We list the wines we love and eliminate the rest of the noise. 

Every month, Chase and Julia select three bottles to be delivered to your home. The subscription ships the first week of every month.

We handle the decisions - you enjoy.

April Selections

2020 Cume do Avia “Arraiano Tinto” Ribeiro, Galicia, Spain

In their early twenties, Brothers Diego and Álvaro Collarte relocated from the city of Vito to their ancestral homeland of Galicia. With help from their cousins, they set out to restore ancient vineyards abandoned by their grandparents in 1942. The property sits atop a hill (a Cume) and overlooks the river Avia and thus; Cume do Avia was born. Starting in 2005, the four cousins re-planted thirteen indigenous varietals on the Atlantic coast and built a make-shift winery in their grandparents garage. With very little experience between them, they began learning to make wine. Over the years the sentimentality behind their inspiration gave way to a vivid technical expression. Arraiano Tinto, a blend of Caíño Longo, Brancellao, Sousón, expands with focus, depth and aromatic finesse.

2021 Benanti, Etna Bianco, Etna, Sicily, Italy

Few names are as synonymous with Sicillan wines as Benanti. The only producer on the island with vineyard sites on every slope of Mount Etna, the family has a history of winemaking dating back to the 1800s. The namesake domain has championed only the native grapes of Sicily. Their Etna Bianco is a perfect archetype of the high elevation, energetic island wines we have come to expect from Benanti. Refreshing, approachable, and distinctly from Etna.

2019 Moulin de Tricot, Margaux, Bordeaux, France

Farming only 5 hectares of vines, the Rey family has maintained a humble yet individualized reputation in the left bank of Bordeaux. Since the 19th century, Tricot’s wines have embodied delicacy of fruit and complexity of terroir. In the vineyard everything is done by hand and all chemical use is avoided. In the cellar, Tricot takes a less is more approach allowing the quality of harvest to shine. A refreshing demonstration of a classic Bordeaux.

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