Discover & Experiece Our Brands

Elephant Hill – Hawke’s Bay, New Zealand

As the sole importer for Elephant Hill, Smith Wine & Spirits is proud to bring not only Sauvignon Blanc, but other innovative varietals to your portfolio. Progressive in their approach to winemaking, Elephant Hill comes from one of New Zealand’s warmest regions complete with high sunshine hours and low rainfall. They believe that great wines are crafted where meticulous attention to details starts in the vineyard. Grapes are handpicked to provide the best possible fruit for winemaking.

Though driven by tradition, Elephant Hill embraces innovation to make wines that are balanced, elegant, and a true expression of the vineyards they come from. Experience Elephant Hill wines where attention to detail, hard work, and an absolute commitment to quality are the hallmarks of both viticulture and winemaking.

Frequency Wine Company – Santa Barbara, California

Family-owned and operated since 2010, Frequency Wines was born in the belief that positive energy can be created, bottled, and shared throughout the world to be sown and harvested for a vast influence.

Inspired by many creative forms, winemaker Zac Wasserman has been growing his label since 2010 from the original Grenache, Syrah, and Mourvedre blend and the Artist Series blend, which features a painting on its label that captures the spirit of the growing year.

Drew Family Cellars – Mendocino, California

Founders Jason and Molly Drew had a clear pursuit in mind when they started Drew in 2000: to craft small, cool climate wines that express site distinction and traditional varietal character.

What started on an old 26 acre apple orchard within the Mendocino Ridge Appellation has evolved into The Drew estate winery at Faîte De Mer Farm. Jason, a true vigneron with decades spent honing his skills in vineyard farming and winemaking, has worked for several notable wineries including St Supery, Joseph Phelps, Luna, Carmenet, Corison, and Babcock Vineyards.

Drew winemaking practices remain focused on traditional methods that include whole cluster and native yeast fermentations, hand punchdowns and in most instances, no fining or filtering.