90+ Cellars

90+ Cellars Every occasion calls for great w**e. **eForAll We'll admit it, we love great w**e. That’s why we started 90+ Cellars. It all started in the spring of 2009.

Armed with a copy of the latest W**e Spectator, founder Kevin Mehra set out on a mission to bring higher quality w**e to the market for a better price. He started calling w**eries with a history of high ratings to ask if they had w**e for sale. Some told him to get lost, but in the end, he found a handful of w**eries that liked his concept. The plan was simple: we put their w**e behind our label,

and sell it for less. But why would w**eries want to do that? You may recall that the economy wasn’t in the best shape in 2009. Demand for premium and luxury w**es had plummeted and inventories were piling up. Rather than discount their w**e and erode the value of their brand, we found that w**eries were willing to part with a certain percentage of their production for a reduced price. It was a win/win scenario. W**eries got to sell more w**e, and consumers got access to better w**e at lower prices. Our company and industry has changed quite a bit since we launched; but our mission and our ability to offer great w**e for a great price has not. With our W**e Director, Brett Vankoski, we continue to seek out the best opportunities in the market and turn those into great values in the bottle for you. Today, 90+ Cellars is one of the fastest growing w**e brands in America. We are a modern day négociant – working with acclaimed w**eries and vineyards to curate a portfolio of fine w**es from all over the globe. We do this because we love great w**e, and we want to make drinking great w**e easier and more affordable for you. How do you like to enjoy 90+ Cellars? Please share your photos and stories here!

09/05/2026

What we’re pouring for Taco night: Lot 132 Côtes de Provence Rosé

Mango Shrimp Tacos

For the shrimp
1 1/4 lbs shrimp, peeled and deveined
2 tsp olive oil
Chili powder and salt, to taste

For the mango salsa
1 cup mango, finely diced
1/2 cup red bell pepper, finely diced
1/2 jalapeño, minced
Juice of 1 lime
1/2 cup cilantro, finely chopped

For the creamy cilantro lime sauce
1 cup sour cream
1/2 cup cilantro, roughly chopped
2 tsp lime juice
1 1/2 tsp honey
1/4 cup prepared salsa verde
Salt and pepper, to taste

For serving
1 cup shredded purple cabbage
Flour tortillas

Pair with Lot 132 Côtes de Provence Rosé

09/03/2026

What were pouring with oysters this season 🥂 🦪

You know what they say, the best months for oysters end in “ber” 🦪So consider this your w**e pairing guide for oyster se...
09/03/2026

You know what they say, the best months for oysters end in “ber” 🦪

So consider this your w**e pairing guide for oyster season:

Lot 174 Albariño for bright citrus and fresh acidity
Lot 170 Muscadet for its crisp, salty character
Lot 213 Sauvignon Blanc for vibrant acidity and fresh fruit
Lot 50 Prosecco because bubbles and oysters just make sense

Save this for your next dozen

A few things we’re cooking up this Labor Day weekend, and the w**es we’re pouring with them 🍷Lot 2 Sauvignon Blanc, Lot ...
09/01/2026

A few things we’re cooking up this Labor Day weekend, and the w**es we’re pouring with them 🍷

Lot 2 Sauvignon Blanc, Lot 50 Prosecco, Lot 75 Pinot Noir, and Lot 162 Côtes du Rhône. Here’s what we’re making to go with each

Lot 162 Côtes du Rhône: Burgers
Lot 2 Sauvignon Blanc: Corn Salad
Lot 75 Russian River Pinot Noir: Grilled Chicken
Lot 50 Prosecco: Shrimp Cocktail

08/29/2026

Starting wedding day with your favorite people and a bottle of Lot 50 Prosecco 🥂

Tag someone who’s getting married soon & needs to pop some bubbly!

08/28/2026

w**e being poured according to our team 😆🍷

who did it best!?

08/27/2026

A new favorite appetizer for your next Chardonnay pour🥂

This charcuterie dip brings together creamy cheese, cured meats, olives, sun dried tomatoes, and fresh basil. We’re pairing it with Lot 152 Chardonnay, a smooth, fruit forward white that pairs beautifully with rich, salty bites.

Charcuterie Dipping Oil

2 cheeses of your choice
Salami
Soppressata
Olives
Sun dried tomatoes
Calabrian chili extra virgin olive oil
Balsamic dressing
Fresh basil
Salt to taste

Spread the cheeses into a shallow dish and top with chopped salami, soppressata, olives, and sun dried tomatoes. Drizzle with Calabrian chili extra virgin olive oil and balsamic dressing, then finish with fresh basil and salt to taste. Serve with toasted bread or crackers.

Save this recipe for your next bottle of Lot 152 Chardonnay 🥂

08/20/2026

put that pumpkin back in that patch please and thank you ✌🏼🍊

08/18/2026

“get a grip”

me: okay, if Rosé is involved 🩷🍷

08/13/2026

We paired our Lot 50 Prosecco + Lot 197 Prosecco Rosé with the cutest Strawberry Bellini Mixer Cubes from TEASPRESSA® for a fun little mimosa moment 🍓✨

Pop some of our bubbly today and celebrate with us! Cheers!

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73 Park Dr
Boston, MA
02215

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