The current cellar
A paced flight through four current wines with context from Old Market.
75 minutes · By reservation
Wine room · Kitchen · Cellar
The bottle list became a place.
A hospitality-led winery concept combining a working wine room, restaurant menus, tasting flights, events, and a bottle shop.
Estate / T19
01
Working since
201102
Place
Old Market03
Annual rhythm
4 small releases04
Cellar method
Food-first cellar selectionOur point of view
A wine list should lead somewhere: to a dish, a person, a region, or a second conversation across the table.
Table Nineteen began as the last communal table inside a crowded market restaurant, reserved for growers and late staff dinners.
Read the whole story
- 01$38
Bistro red
House Nineteen
Cherry, pepper, bay - 02$44
Saline white
Lantern White
Lemon, fennel, oyster shell - 03$52
Savory rosé
Market Pink
Red currant, tea, citrus - 04$34
Fortified blend
Closing Pour
Walnut, fig, orange
Wine director and blender
Ren Ito
Ren blends the house wines with partner growers and builds the food program around texture, season, and generous by-the-glass pours.
“Hospitality is not decoration. It is how carefully the room notices what people need next.”
Come taste with us
Book lunch, the counter, or a cellar flight.
19 Lantern Square · Old Market
Cellar table
A quieter table hosted by the cellar team with seasonal plates and library pours.
Two to eight guestsBehind the bottle
A private walk through the working spaces before an unhurried tasting.
Friday and SaturdayLatest note
Why every tasting begins with something to eat.
Table Nineteen began as the last communal table inside a crowded market restaurant, reserved for growers and late staff dinners.
Read this noteA closer place at the table
A standing table for regular guests.
- First access to every small release
- One annual table in Old Market
- Cellar notes and member pricing