kate mccardel

At Black Lamb, we import low-intervention, raw, and singular ferments, primarily from underrated pockets of Georgia and Central Europe.

This demands attentive account management and field execution across the five boroughs. Day to day, it involves order logistics, maintaining regular contact with buyers, and driving revenue at core accounts. I organize focused trade tastings, producer visits, and consumer-facing pourings to steadily expand brand presence in a highly competitive market.

We don't seek to bend to the market, but to reshape the palate of the city, introducing drinkers to low-tech, artisan liquid crafts. Let's keep New York’s wine scene wild, diverse, and alive..