Our Approach to Winemaking

Urban Tap Wines by David Lecomte

At City Winery, serving fresh, high-quality wine on tap just makes sense. We launched our tap program in 2009 with three taps, expanded to five in 2010, and by 2011, our Barrel Room featured 11 taps. Today, we likely serve the most tap wine of any winery or wine bar on the East Coast. In Europe, bulk wine—vin en vrac—is often a sign of value rather than low quality.

Less Stress, More Focus

Bottling is a winemaker’s headache. Tap wines eliminate last-minute bottling mishaps, allowing us to focus on crafting exceptional wines.

Minimal Intervention

With no need for filtration or excessive sulfites (our levels are 50% lower than industry standards), our wines remain vibrant and true to their natural state.

Sustainability at Its Core

No bottles, corks, labels, or boxes means zero waste, making tap wine an environmentally friendly choice.

Freshness & Quality

No more oxidized or corked bottles. Tap wine stays fresh from the first pour to the last.

More Creativity

Small, experimental batches that wouldn’t be feasible for bottling can shine on tap, offering guests unique, ever-changing selections.

A Better Guest Experience

Tap wine allows us to showcase wine flights, compare different oak-aging techniques, and serve wines at peak freshness—all produced on-site in SoHo.

"At City Winery, we embrace tap wine because it allows us to share our wines in their purest form—raw, alive, and as intended. Whether from tap, barrel, or bottle, I hope you’ll enjoy a glass soon."

-David Lecomte, Head Winemaker at City Winery

Explore Our Vineyards

We take great pride in sourcing our grapes from some of the world's best-regarded vineyards, including Cabernet Sauvignon from Bettinelli in the Napa Valley or Sagemoor Vineyard in the Columbia Valley, Pinot Noir from Hyland Vineyards in the Willamette Valley, Chardonnay from Tula Vista Vineyard in Sonoma, Riesling from Uva Blancas in the Finger Lakes, and Malbec from the esteemed Catena Vineyards in Mendoza.

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