SMASHED FRUIT
drink like a local,
wherever you are
what makes us different?
hand-picked from small vineyards, that locals actually drink
Limited quantities, never mass-produced
Daily Drinkers. Every wine is <$40
HOW IT WORKS
GET ON THE LIST
Fill out the sign up form and let us know how many bottles you want, where to send them, and any regions in particular you are interested in.
When a spot is available, we’ll let you know
you can confirm your interest or skip this shipment. Spots will be open for one month
We’ll let you know what region we’re going to, & what types of wines to expect
When the wine has been selected and is in transitTO US, we’ll send a confirmation of the precise wines and the final cost of the shipment. You can opt in or out of the shipment
Once the wine lands in the us, the order will be finalized and your card will be charged. last-mile shipping from us to you will be charged additionally, using our negotiated rates.
CHOOSE YOUR PLAN
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6 BOTTLES - $240
You don’t need a wine cellar or a trust fund to drink well. Six bottles - each one hand-picked from some dusty backroad vineyard where the winemaker still gives a damn. This is the kind of wine you open with takeout or friends who don’t suck. No fluff. Just real juice, made for real people.
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12 BOTTLES - $480
Twelve bottles. One for every Friday night you swear you’ll stay in and every dinner party that turns into a morning. This isn’t grocery store swill - it’s what the locals drink, pulled from cold stone cellars and poured into chipped glasses over too much food and not enough table space. If you’re gonna drink, drink like you mean it.
WHO IS the flavor ‑ obsessed mind behind this?
ABOUT US:
Most wine clubs are run by industry lifers - sommeliers, importers, people who’ve spent their careers speaking a language designed to keep outsiders out. That’s not me. I’m a flavor obsessive who left the lab for the vineyard, more interested in what’s in your glass than the politics behind it.
I’ve spent over a decade in food product development, decoding flavors that could be as baffling as they were breathtakingly simple. I am a food scientist with a master’s degree, and along the way I earned my WSET Level III certification, and even rolled up my sleeves in Beaujolais, getting dirt under my nails where it all begins.
Now, I put that honed palate - sharpened by years of tasting, cooking, and building flavor from the ground up - to work hunting for bottles that don’t just taste “good.” They taste like place. Like the dirt they grew in, the people who made them, the risks they took.
My job is simple: to bring you those stories in liquid form. One glass at a time.
UPCOMING
SEPTEMBER 01
SICILY & nAPLES, ITALY
Cerasuolo di Vittoria is the bold, unapologetic love child of Sicily—earthy Nero d’Avola and spicy Frappato grapes intertwine in a glass, delivering vibrant cherry notes with a rustic punch that feels like sun-soaked afternoons and rugged volcanic soil.
Naples wines, on the other hand, embrace the chaos and history of the city itself—think mineral-rich whites from volcanic terraces around Mount Vesuvius, bursting with saline brightness and a whisper of smoke, or robust reds that match Naples’ fiery spirit. Both bottles tell stories carved straight from the Mediterranean, rugged, raw, and endlessly compelling.
OCTOBER 15
BURGUNDY, FRANCE
Nuits-Saint-Georges wines are like walking into a smoky, dimly lit bistro in the middle of Burgundy—rough around the edges but utterly captivating. These reds are unapologetically bold, drenched in earth and dark fruit, with a chill bite of tannins that remind you they’re no-nonsense players. You don’t sip these wines for polite conversation; you drink them to feel something real, to taste the history in every glass, gritty and beautiful. They’re the working-class heroes of the Côte de Nuits, raw and honest, with a story that cuts through the noise
NOVEMBER 18
SANTORINI, GREECE
The wreath vines of Santorini are stubborn survivors, gripping volcanic soil like old gods clinging to their throne. These gnarly, wind-whipped plants produce wines that are raw and elemental—brutally honest expressions of the island’s fire-born terroir. The grapes soak up the mineral-rich ash and relentless Aegean sun, resulting in wines that taste of sunburnt earth, sea spray, and history. These aren’t your polished, predictable bottles; they’re bold statements from a place where nature doesn’t ask permission. It’s a story written in grit and grace, in every glass.