Wine Bar

Home Grown. Hand Made. Honest.

Contact

Hours

Monday Closed
Tuesday 4:00p-11:00p
Wednesday 4:00p-11:00p
Thursday 4:00p-11:00p
Friday 4:00p-12:00a
Saturday 2:00p-12:00a
Sunday Closed

If you love good food, honest wines, genuine hospitality and a bit of mayhem, we might have a great gig for you. We are now interviewing for service support roles and culinary positions - Apply here

Flight Club

Flight Club is our membership program that elevates your wine love to the next level. Members receive discounts on food & wine, get exclusive access to events (and future excursions) as well as unlimited wine classes each month.

Join Flight Club

You can also sign up for our classes individually. Taught by Sommeliers and wine professionals around the community, we explore topics ranging from Pinot Noir to pairing with your favorite food, to biodynamic farming.

Check out our schedule!

Instagram

The People

Scott Mattson

Best thing I've put in my mouth in the last year (liquid):
2006 Rivetto Lirano Soprano Barbera d’Alba. It was absolutely beautiful - the centerpiece of a New Year’s Day dinner with my wife in a cabin in the mountains - a magic wine, magic night.

Best thing I've put it my mouth in the last year (solid):
Easy Answer: Lamb Ribs with red pepper jam at Coop’s Place in New Orleans… f’ing glorious

Spirit grape:
Nebbiolo. Complex, assertive, reflective of the dirt it’s grown in and it has real swagger and chutzpah - it demands that you pay attention, then it charms you. It’s the Sinatra of wine grapes.

what would ya say...ya do here?
I stand across the bar from you, popping corks and guiding juice into your glass because I want you FALL IN LOVE with “analog” wines, or as we refer to them here at Noble Riot, honest wines. Like the slabs of vinyl that I’m pulling metaphor from, these wines have more warmth, character and vibe than their sterile digital siblings. They are the world's finest agricultural product and I can't help but be an evangelist for these wines and their producers.

Troy Bowen

Best thing I've put in my mouth in the last year (liquid):
2008 Pierre Peters Chetillons, drinking from the bottle at a hillside picnic my last day in Umbria.

Best thing I've put it my mouth in the last year (solid):
The Pita from Safta? The bone marrow custard from Morin? Or maybe any of the multiple burgers from My Brother's Bar after midnight.

Spirit grape:
There's a Chenin Blanc grape cluster on my left shoulder and a Gamay cluster on the right, like an angel & a devil. Chenin gives me good ideas, Gamay helps me stay a little evil.

what would ya say...ya do here?
Making sure all my guests are ready to drink through the wine apocalypse