From the inception of the concept to the much-anticipated launch, Master sommelier Scott Barber, renowned for his expertise in the wine world recently shared valuable insights on building a profitable wine program for restaurants.

They are dedicated to small production wines, made with minimal intervention both in the vineyard and the winery, truly allowing the fruit to shine through and showcasing their sense of place.

From intuition to insight: why tomorrow’s sommeliers will need to speak the language of data.