- Manhattan, Brooklyn & Queens: Free on $149+ orders, otherwise $12.99 per case.
- Rest of New York State: $12.99 per case.
- CT & DC: $12.99 per case on $149+ orders, otherwise $29.99 per case.
- Rest of US: $29.99 per case.
- We presently do not ship to: AL (except to state stores), AR, IL, IA, KY, MI, MS, MT, LA, NV, NH, ND, PA, TN, TX, UT, and VA.
- We do not ship spirits outside of NY
- We ship in foam and hold during extreme weather.
- Learn more about Shipping.
- 10% off any mixed case
- Doesn't apply to spirits or items marked NET
- Return corked bottles if they are less than 10 years old
- Return any bottle that have been improperly stored
- Returns must be made within 60 days of purchase
- Read the full details of our Return Policy.
- Wine is stored in our refrigerated store cellar.
- Some fine and rare wine is displayed in our physical store in Eurocaves.
- Current vintages are sourced from authorized importers or dealers in Europe.
- All wine transported across the ocean in refrigerated boats.
- Older vintages may be srouced from private clients where we are confident of correct storage conditions.
40 years ago Lefteris Glinavos looked around and saw an opportunity in his homeland, the remote, western, alpine hills of Zitsa. Nearly abandoned by its goat herder population, it was chock-full of the natural components for quality wine: stony limestone soils, high elevation, adequate rain, a long cool growing season, and distinctive grape varieties.He knew he lacked sufficient knowledge and equipment to make the wines of his dreams. He took a leap and armed himself with an oenology degree from Bordeaux, one of the first Greeks to do so. He then built and outfitted a modern winemaking facility, with all the trappings we take for granted today: stainless steel tanks, temperature control, and French oak—all unheard of at the time.Degree in hand, he could have followed the trends of the time: he could have ripped up indigenous vines, planted Cabernet Sauvignon, extracted it to death, in 100% new American oak, sprinkled with mega purple, doused in SO2 and probably won some accolades doing so. Instead, he mostly followed local traditions; just enough modern sensibility and technology were applied to create wines true to himself and his homeland. His influence was felt far and wide, and a slew of others followed suit.Now his son Thomas runs the estate with the same thoughtful ethos. New wines made from ancient grapes, like Vlahiko, a sensitive and endangered varietal with only 3 hectares left in the world.