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,ITALY
Most people know Sicily for Etna Rosso — bold, smoky Nero d’Avola from volcanic slopes. Killer wines, sure. But they’re only one slice of what this island does.
Sicily is full of contradictions: hot southern sun, cooled by sea breezes. Volcanic ash mixed with chalky soils. The wines come out intense, fresh, and edged with minerals — unlike anywhere else.
I’ll be linking up with the wine director of Palermo’s only Michelin-starred restaurant, and (if I’m lucky) sitting down with Sergio Genuardi — a grower farming just 1.3 hectares, split into seven micro-harvests. Same grapes, same row, seven different wines. Obsessive. Brilliant. Somehow still affordable.
September 03
naples, italy
Naples isn’t just a city - it’s a vineyard set atop a sleeping volcanic beast. The Phlegraean Fields (Campi Flegrei), a sprawling caldera right outside the city, is a living land of fire and sea, where vines live cheek-to-jowl with steaming craters and salt-laced air.
This is one of the few places on earth where the vineyards are literally part of the city limits. Here, Falanghina and Piedirosso aren’t just grape names - they’re local heritage, born of ash, pumice, and tuff.
The soils are young, volcanic, and work on their own timeline. They’re low in organic matter, but stubbornly unyielding. The sea-air tames the punch of the Mediterranean sun, weaving brightness and saline tension into wines that taste alive.
In this volcanic stew, Falanghina Flegrea finds its soul - thick-skinned, resistant, and carved of bright acid, salty edges, and perfume that feels of both dust and orchard. Piedirosso, rough around the edges if mismanaged, becomes something electric in the right hands: medium-bodied, floral, and stony, as if carrying the volcano’s gravel in its veins.
Winemakers here don’t use herbicides or grafted roots. Many grow on their own, in cratered soil that repels vine louse. They farm in pockets -small, defiant, planted where nothing else could survive. It’s not romantic - just recklessly beautiful.
In your glass, these wines aren’t subtleties. They’re the verdict of geology, sea spray, and city noise. They say: I was born on fire, trained by salt, and made to stand out - even in chaos.