Stems & Skins
Stems and Skins Wine Share
4.7
When you become a Wine Share member, you’ll gain access to a James Beard nominated wine cellar of hard-to-find, top-rated, and sommelier-approved wines.
What You’ll Get
A monthly rotating selection of 3, 6, or 12 bottles of upgraded, highly rated wines hand-curated by the Stems & Skins team. These wines are extremely hard to in find South Carolina, and sometimes exclusive to Stems & Skins. Monthly wine selections for our Table22 subscription program are also not always offered on the Stems & Skins wine list.
Featured wines your subscription may feature:
- 2019 Azienda Agricola Claudio Vio, Riviera Ligure di Ponente, IT
- 2016 Inconnu Chardonnay, Clarksburg, CA
- 2018 Domaine Maxime Magnon “La Démarrante” Corbières, FR
- 2018 Felsina Chianti Classico, Tuscany, IT
- & many more!
Choose from:
- Standard Wines - A monthly selection of some of our favorite fine wines that pair easily with any meal.
- 3 Bottles of Wine - $65
- 6 Bottles of Wine - $130
- 12 Bottles of Wine - $250
- 3 Bottles of Wine - $65
- Premium Wines - An elevated deep dive into Stems & Skins more vintage and harder-to-find reserves, for a truly special experience.
- 3 Bottles of Wine - $90
- 6 Bottles of Wine - $170
- 12 Bottles of Wine - $330
- 3 Bottles of Wine - $90
All members will receive tasting notes, pairing options, and other educational content with their wines
Exclusive FIRST ACCESS to wine dinner tickets at Stems & Skins.
4.7
(based on 30 reviews)
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You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
AOC Hospitality is a hospitality management and consulting company founded by restaurateurs Matt Tunstall and Justin Croxall. These two F&B veterans bring more than 40 years of combined industry experience working in and managing restaurants and wine bars. In 2016, the pair opened Stems & Skins, a neighborhood restaurant/bar located in Park Circle.
- Outstanding Wine Program semifinalist for James Beard Foundation
- Most Important Natural Wine Bars in America by Food & Wine magazine
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