Wine Bar

Home Grown. Hand Made. Honest.

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Hours

Monday Closed
Tuesday 4:00p-12:00a
Wednesday 4:00p-12:00a
Thursday 4:00p-12:00a
Friday 2:00p-1:00a
Saturday 2:00p-1:00a
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

A mashup of classroom, happy hour, and tent revival - Flight Club is a place where the community comes to deepen their love and understanding of honest wine. From Sardegna to Sonoma, South Africa to Sancerre there are so many places for our minds and palates to visit - grab a glass, buckle up and get ready for take-off!

Flights starting in May

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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

Joel Kampfe

Best thing I've put in my mouth in the last year (liquid):
Hands down the Hermit Ram Sauvignon Blanc from New Zealand. Now you might be scratching your head right now, but this isn't your mom's Sauv Blanc. Hermit Ram is a dense and cloudy, skin-fermented, crown-capped (like bottled beer) unapologetic wild beast, that made me look to my left and go, "WOAH."

Best thing I've put it my mouth in the last year (solid):
There's this authentic Mexican spot in Lafayette called Efrains and they serve a true burrito. There are no edits you can make to this burrito as they put in whatever (leftover) meat, chilis, beans, rice, fried thing, root vegetable, whatever they have can find, and smother in spicy sauce - oh-so-good. It's also the size of a cat.

Spirit grape:
When I come back as a grape, I'm definitely going to be Syrah. I have fun in blends, but also love to shine as 100% Syrah. If I'm hanging in a hot climate, I'm fat and sassy - if I'm in a cool climate, I'm spicy and adventurous.

what would ya say...ya do here?
I'll be the guy emphatically telling you about my new favorite wine, which at Noble Riot, will probably change every hour. Want to learn more about why we go nuts over this amazing liquid called wine? Great! I will also be creating and teaching classes for Noble Riot's, Flight Club.