The Cellar Beast Collection
Explore Award Winning Wines
Gold, SF Chronicle
Pinot Noir · Yakima Valley AVA
Blanc de Noir 2023
Pinot Noir pressed pale and made properly fizzy. Fresh, fruity and dangerously delicious. Best for fatty desserts, fried chicken, caviar.
$43.99
Red Heaven Vineyard
Cabernet Sauvignon · Red Mountain AVA
Cabernet Sauvignon Reserve 2022
Black currant, cocoa and velvet tannin, with a finish that keeps going. A structured, Old World style from Red Mountain. Best for osso buco, cocoa-dusted aged hard cheese.
$64.99
Candy Mountain Vineyard
Cabernet Sauvignon · Candy Mountain AVA
Cabernet Sauvignon Reserve 2023
Smooth and medium-bodied, with wet wood and dark cherry over a dark, cave-like tannic core. Silver medal, 2026 San Francisco Chronicle Wine Competition. Best for braised short rib.
$54.99
Double Gold · 92 pts
91% Carménère · 9% Petit Verdot · Yakima Valley AVA
Dark Angel 2022
Blackberry, cracked pepper, smoked herb. Seventeen months in French oak and it still hasn't finished arguing. Best for rack of lamb, dry-aged steak.
$64.99
New release
Rhône-style red blend · Yakima Valley AVA
Jeune Bête 2025
“Young Beast,” the younger brother of La Bête. Grenache, Syrah, Mourvèdre and Cinsault aged just six months in barrel, keeping this Beast fruit-forward, fresh, and faintly untamed. Rich soil, mulberry and dried herbs. The red that goes with everything. Best for Herbes de Provence–crusted pork loin, smoked turkey, aged gouda.
$31.99
Scooteney Flats
Malbec · Red Mountain AVA
Malbec Reserve 2022
Blackberry, cocoa and mineral depth, framed by the firm tannin of Red Mountain. Built to cellar, though a long decant opens it up. Best for smoked brisket.
$79.99
Noble Rock Vineyard
Syrah · The Rocks District of Milton-Freewater AVA, Oregon
Syrah Reserve 2024
Meaty, savory and zesty: smoked jerky, blackberry and cherry cola over a structured, tannic frame. From Noble Rock Vineyard in the Rocks District. Best for London broil.
$64.99
Double Gold · 95 pts
Zinfandel · Lodi AVA, California
Zinfandel 2023 – Lodi, CA
Our debut Zinfandel from the historic Spenker Ranch in Lodi: ripe blackberry and plum, a bold, spicy finish and a hint of cracked pepper. Best for hearty stew, smoked gouda.
$51.99
West Coast grapes. The pinnacle of US winemaking.
Some of the country’s most exciting terroir is out there, and we built the winery to match it. Here’s the arrangement, in three parts.
01. The Fruit
Grapes from named West Coast vineyards
We source fruit from specific vineyards across Washington and Oregon: Red Mountain, Yakima Valley, Candy Mountain, Horse Heaven Hills and the Willamette Valley, each chosen for the style of wine we’re after. One of them grows Carménère only for Cellar Beast.
02. The Place
Made by hand in Pennsylvania
Our winery is in Andreas, in Schuylkill County, Pennsylvania. West Coast grapes are trucked across the country, then pressed, fermented and aged here in small batches. The tasting room is in the same building, so you can see where the wine is made.
03. The Method
French technique, minimal intervention
Our winemaking is French-inspired: mostly neutral French oak, gentle handling, and small lots left to ferment on their own wild yeast. Nothing is added to make a wine taste like something it isn’t.
Provenance
The perfect terroir.
The best fruit.
Our wines start in the West, with fruit sourced primarily from exceptional vineyard sites across Washington State, along with select vineyards in Oregon.
East of the Cascades, Washington’s high desert gives us what we’re looking for: intense sunshine, little rainfall, dramatic temperature swings, and soils shaped by ancient floods, wind, and volcanic activity. From the Yakima Valley to Red Mountain and beyond, these conditions produce smaller berries, concentrated flavors, thick skins, bright acidity, and the structure to build serious wine.
In Oregon, cooler vineyard sites and volcanic soils bring a different expression, particularly for Pinot, with freshness, elegance, and unmistakable sense of place.
We seek out vineyards for a reason. Every appellation, every block, every growing season leaves its mark on the fruit.
West Coast grapes. East Coast Beast.
The Origin of the Name
Every bottle starts with a Beast mindset.
In a winery, the cellar rat is the new person: hoses, pumps, punchdowns, the three a.m. ferment check, the tank nobody else wants to climb into. It’s the least glamorous job in wine, and the one where wine is actually made.
We named the winery for that mindset, not the title. The Beast is whoever is still willing to do the work, purple to the elbows, first in and last out, refusing to cut a corner. There’s no label without them.
The Beast represents the work. There’s nothing glamorous about making great wine. You’re dirty, you’re tired, you’re checking ferments at midnight, and you keep going because the wine deserves it.
Matt Check, Director of Winemaking
And it starts long before the fruit ever reaches us. The vine is a beast in its own right. It fights through heat, wind, cold, and an entire growing season to give us this fruit. Once it gets here, it’s our job to match that effort in production.
That’s the Beast to me. It’s the work nobody sees. The long nights, stained hands, and refusal to cut corners. The vine fights for the fruit. We fight to make something worthy of it.
Come to the Winehouse
Visit the winery. Come as you are, ask anything.
Guided Custom Tasting
Pick any six off the list. A sommelier walks you through them and answers the questions you were too polite to ask.
Guided Portfolio Tasting
The whole catalogue, poured by one of the winemakers. Bring an appetite and an opinion.
Pairing Dinners & Events
A local chef builds a menu around one wine each month. Plus food trucks, live music on the patio, and the Maker’s Market in November.
Harvest Crush Pad Tour
Walk the crush pad during harvest, see the sort line running, and taste straight from the tank.
The Wine Club · 200+ members
Exclusive Wine Club Benefits
Join 200+ members already discovering boutique, award-winning wines with Cellar Beast. Each quarter, our winemakers hand select three unique bottles crafted with tradition, minimal intervention and premium grapes. Your wines are delivered right to your door, with no long-term commitment. Pause or cancel anytime.
What you get
4 Shipments Per Year
Seasonal releases, curated for members.
3 Bottles Per Shipment
Boutique wines crafted in small batches.
$100 Every 3 Months
Three bottles valued at $125–$150, plus member pricing on every extra bottle.
Private Reserve
Make a wine that only exists because of you.
Sit down with Matt, taste through barrels, build a blend, put your name on the label. Weddings, corporate gifts, or one very serious birthday.
Gifting
Give something worth opening.
Bundles, cases, custom labels, or a gift card if you’d rather they choose. Every order is packed with real care and arrives gift-ready.
Wine Insights
Wine guides, written approachably
Wine Basics 101
Cabernet vs Merlot: which red actually belongs in your glass?
Stop guessing. Flavour, food, and the Cellar Beast bottle for each.
Varietals & Regions
Best Malbec vineyards & Washington’s terroir for Malbec
Yakima, Red Mountain, Candy Mountain, and what each does to the grape.
The Cellar Beast Family
Wine gift sets: how to give better (and drink better)
Small-batch reds built for real dinners and easy gifting.
Varietals & Regions
Malbec Grape: the bold buyer’s guide
Styles, regions, and the three Cellar Beast Malbecs worth buying, decoded.
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