POE

Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in France. Her goal is not to replicate Burgundy and Champagne, but instead create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. In POE wines, there is minimal intervention, judicious use of sulfur, and never any additives. POE produces traditional Champagne method sparkling wines, rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir. Each wine is made in very limited quantities, and sold directly from the winery to select restaurants and purveyors around the country.
For your holiday table: POE’s sparkling Blanc de Blancs (Manchester Ridge vineyard, Mendocino) and Pinot Meunier (Van Der Kamp vineyard, Sonoma.)

Le Vette

Ishika Das Deshmukh founded Le Zette inspired by the mantra of food as medicine. Based in Los Angeles, Le Zette’s A2-dairy, protein and probiotic-packed sheep milk frozen yogurts are blended with extra virgin olive oil, agave syrup, and fresh ingredients into a tart treat. “Wellness to me is really listening to your body, your inner self… it wasn’t until I fully dropped into my body—through food, movement and rest—that I fully felt like myself,” said Ishika. Guided by this philosophy, she experimented with live cultures, organic fruit, and just enough sweetness until the first batches of Le Zette were born—creamy, bright, and not overdone.
In the Freezer: Find Le Zette’s Vanilla Bean Olive Oil, Raspberry Vanilla Swirl, and Mexican Hot Cocoa.

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