Squirrel Flower is the stage name of indie musician Ella O’Connor Williams and was the nickname the musician gave herself as a child. Ella recently released her third LP, Tomorrow’s Fire, and just finished touring the U.S. Tomorrow’s Fire features Ella’s powerful voice and impressive guitar skills, with tracks that Pitchfork describes as “ambitious but…
SAINT PASTA DROP 004 Vodka Sauce & Fresh Pasta 👅 Orders go live Friday, 9/22 ‼️ Pickup at Monsoon Market Monday, 10/2 🛒 Fresh Baguettes from @noblebread 🥖 Fall Bouquets from @petalnmetal 🥀 Wine Tasting by Monsoon Market 🍷 We had so much fun creating this collaborative shoot to announce Saint Pasta’s upcoming DROP 004!…
When our friends Andy and Issamu from Wonderwerk LA called upon us to throw them an epic release party for their new wine, Marinara! … we answered in a big way. By taking over one of the most iconic PHX restaurants located right on McDowell and 28th St, Avanti! It’s a classic Italian joint that’s…
Our co-founder Misch recently visited Italy and was able to make a trip to Folicello – a favorite wine producer of ours! 🍇 Some brief facts about Folicello: Being familiar with the source of anything we carry @monsoonmrkt is very important and special, so spending time at a family-run, biodynamic farm near Bologna was an…
Back in February we threw a Monsoon Market takeover party at one of our favorite Phoenix bars, The Wayward Taphouse, for a night of natural wine, music and good vibes! Our wine lineup for the night included Gourmandise from Domaine Ozil, Una Lou rosé from Scribe Winery and Zanotto Rivolto. We also collaborated with Novel…
Earlier this month we took over our new favorite coffee shop/wine bar/record store, Central Records, for one night to host a private party to premiere the wines for April’s Natty & Nice Wine Club. What made this evening extra special is that Matt Ahern, the winemaker behind Wonderland Ranch, made the trek from Hollywood to…
We officially celebrated our grand opening on February 26th, 2022 (a full three months after we opened our doors for the first time). We were letting the market grow organically and we didn’t want to rush this phase. Okay, we were also waiting on our liquor license to clear so that we could introduce natty…
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