Partner in Goodnight Hospitality
Former VP of Operations for McGuire Moorman Hospitality
Partner in restaurant June’s All Day

Master Sommelier from Court of Master Sommeliers (CMS) 
One of 29 women in the Americas to be a Master Sommelier
Wine Enthusiast’s Sommelier of the Year 2018
TEXSOM Best Sommelier Winner 2009
Wine Enthusiast 40 Under 40 2016
Key Panelist at Women in Wine Leadership Symposium
Food & Wine magazine’s Sommelier of the Year 2014
Only person to have received the Restaurants of the Year & Sommelier of the Year accolade in Food & Wine history
Created her own private label sparkling wine, June’s Brut Rosé, with Austrian winemaker Markus Huber




Renowned sommelier, June Rodil is among the 29 women in the Americas’ to earn the Master Sommelier credential. Born in the Philippines and raised in Texas, June most recently joined Houston-based Goodnight Hospitality as a partner in 2019 and opened two new concepts that same year – Montrose Cheese & Wine and Rosie Cannonball, a 2020 James Beard Award semifinalist for Outstanding Wine Program. 

June was previously VP of Operations for McGuire Moorman Hospitality based in Austin, Texas, and headed operations for 11 concepts. She remains a partner in June’s All Day, her namesake restaurant that was named one of Food & Wine magazine’s Restaurants of the Year in 2017. Over her career, June has opened over a dozen hospitality concepts with numerous James Beard Award winners and nominees and Food & Wine magazine’s Best New Chefs.

She rose to prominence in the restaurant scene in Texas when she won the TEXSOM Best Sommelier competition in 2009. She was later titled Food & Wine magazine’s Sommelier of the Year 2014, being the only person to have received the Restaurants of the Year & Sommelier of the Year accolade in Food & Wine history. She later earned the title of Wine Enthusiast 40 Under 40 Tastemaker 2016 and Sommelier of the Year 2018.

An avid sparkling wine drinker determined to find cause for celebration in day-to-day life, she launched her private label wine, June’s Brut Rosé with Austrian winemaker Markus Huber in 2017.

“It’s very much a people-centric selection. I could have chosen 6 wines that I don’t know anything about the people behind it, but it’s that extra step of knowing where your money’s going, who you’re supporting, and a true link of what’s in the glass to the people making some delicious wines.”

– June Rodil shares about her approach to her wine curation



What — 40% Pinot Noir, 40% Chardonnay, 20% Meunier
Where — Champagne, France
When — NV

“In my first visit to Champagne I was visiting lots of Growers, and I asked ‘who is the négociant that I need to visit?’. Without fail, they all said Louis Roederer. They’re a négoce that acts like a grower: to me, they’re truly special. The Brut Premier might be their ‘entry level’ but it goes as far as having declassified wines from their top vineyards for Cristal. The move that they’re going with a full overhaul towards biodynamics across all estates is incredible. They’re true leaders between both Growers and other Négociants, that all look towards.

Frankly, it’s just delicious. There’s an incredible balance between red and white fruit characters. Consistently delicious and quality-driven: one of my stalwarts in Champagne.

Character & Tasting Notes — Ripe orchard fruits, fresh Meyer lemon and brioche notes over a rich & complex structure on the palate

Louis Roederer is often lumped in with the large Grande Marques of Champagne such as Moët & Chandon, Mumm and other ubiquitous names. However, scratching beneath the surface of this large house reveals a number of interesting and pioneering aspects. Their Brut Premier is the only cuvée using a blend of both estate and purchased grapes; all other wines are purely from estate fruit. The house has begun major conversions to biodynamic certification across its holdings. They remain family-owned, with now seven generations of ownership which has afforded them the freedom to drive forward comparably radical ideas for a house of such size and standing within Champagne.

Roederer’s Brut Premier is a blend of 40% Pinot Noir, 40% Chardonnay and 20% Meunier. It spends 3 years ageing on lees, considerably longer than many non-vintage examples, before an additional 6 months ageing after disgorgement before release. The exemplary sources of fruit, combined with the extended ageing process, add concentration and depth that truly over-deliver for the ‘entry level’ nature of the cuvée.


What — Trebianno
Where — Abruzzo, Italy
When — 2018

“There are times in life where you meet someone and automatically fall in love with everything they do, and that just grows when you realize how special what they’re doing actually is. That’s Christina Tiberio; the beauty of who she is sparkles in her wines. She’s an incredibly kind person, with a quiet power in her wines. It’s rare to see such humility from a winemaker who has worked with some of the best of the best across multiple regions, and not use that as an immediate selling point.

I love super fresh salty whites, and often find that in Italian whites. There’s a richness of fruit, but still with a zing and zestiness to them. This just goes so well with a little bit of everything. There’s so much complexity, yet approachability, to the wine.

Character & Tasting Notes — Fresh aromas of apricot, grapefruit, jasmine and orange blossom through to a crisp palate with green apple tang and notes of slivered almonds.

The story of Tiberio is somewhat of a modern venture, by Italian standards, when Riccardo Tiberio purchased vineyards in Abruzzo in 2000. His previous work had him as the export manager for another winery within Italy, which gave him invaluable insight into the demands of the modern world and how Abruzzo could showcase its unique character to the demands. His children, Christina and Antonio, have now taken over the Domaine and continue the styles developed by their father, focussing upon structure and minerality.

Tiberio’s Trebbiano d’Abruzzo is more of a rarity as it utilizes Trebbiano Abruzzese, a unique variety different from the commonplace Trebbiano Toscano, from almost 60-year-old vines. The wine sees no oak through its fermentation or aging process, sitting only in stainless steel before bottling to retain a fruit purity and forwardness. The old vine nature adds complexity and depth to the wine, with a distinct minerality. Commonly, Trebbiano can be a lacklustre example, whereas Tiberio truly demonstrates the complexity that can be seen.

Tiberio is focused on revealing the very best Abruzzo has to offer, combining indigenous varieties and unique terroir with state-of-the-art winemaking and technology, resulting in serious wines with noticeable concentration and depth.


What — Sauvignon Blanc
Where — Marlborough, New Zealand
When — 2019

“I’m a bit of a Savvy B slut, in a way. There’s a consistency you find with the wines, and there’s something visceral about drinking the wines from Marlborough. Ben Glover, the lunatic (who I love!) behind Zephyr, manages to bring an extra layer of complexity than most you see in the region. Everything he’s doing: single vineyard, working organically, use of barrels, sustainably driven – it’s all in the pursuit of pushing things forward. This is more expensive than an entry-level Sauv, but when you see the work that goes into what Ben’s doing it damn well should be! The easy road would have been making wines in the super conventional way; ultimate cash cow in Marlborough. But you look at what they’re doing and how they’re thinking outside the box. I mean, look at even the name of the winery: Zephyr, it’s a type of wind, right? Nope, it’s named after their beloved car! These are some people that are truly thinking differently! This an awesome surprise for new school wine drinkers.”

Character & Tasting Notes — Aromas of lemongrass and fresh citrus following through onto a rich and fleshy palate

The words ‘Marlborough Sauvignon Blanc’ immediately elicit a variety of reactions from both wine industry professionals and consumers alike. The often exuberant nature of the wines from the region has become synonymous in many people’s minds around the variety’s expression. However, growers working to produce leading quality-driven examples are able to embrace the qualities that drive the typicity of Marlborough Sauvignon Blanc while also incorporating nuance and intrigue to create detailed & layered examples. Certified organic and coming from fully mature vines of an average age of more than 25 years, Ben Glover’s Zephyr MK3 represents the estate’s flagship Sauvignon Blanc with which he aims to “disrupt conventional thinking” with a wine that is “all about line, texture, secondary nuances”. The MK3 comes from particular parcels within their single vineyard at Dillons Point in Marlborough. Its name is drawn from the iconic winged 1965 Mark 3 Zephyr, which happens to be the company vehicle and “the sweetest sounding car on Dillon’s Point Road”. The blocks are handpicked and pressed to very old French oak barriques, where wild fermentation occurs and is left without any additions for 9 months before bottling. This flies in the face of conventional Sauvignon Blanc production which is done purely in stainless steel and with commercial yeast added. The winemaking style results in a wine of much greater texture, dimensions of flavour, and length on the palate.

Amongst a sea of Sauvignon Blanc from New Zealand, Zephyr MK3 has gained recognition for its inclusion in the most recent iteration of James Suckling’s Top 100 Wines of New Zealand.


What — Gamay
Where — Beaujolais, France
When — 2017

“I’ve not met Mee in person, but I want to so, so badly. Anyone that can break into a highly desirable region nowadays and get such amazing parcels is truly special. They’re some of the most admired plots in Beaujolais yet she managed to get access. She’s a tiny little Asian woman making amazing, powerfully bold wines – I want to be taught her ways!

The domaine is quite new. I’m incredibly excited to see how it evolves with time in bottle. The wines Mee is making are very mighty and thought-provoking. It may be egotistical, but I have a real delight in ‘discovering’ her wines having seen her journey from her first vintage, and am excited to go on the journey watching as both her winemaking evolves and the wines develop. The style is one of concentration and structure; they’re best decanted and enjoyed over several hours.”

Character & Tasting Notes — Concentration of red & black fruits & savoury spice, built around the incredible structure

Born in South Korea, Mee was raised in France before venturing to the U.S. to study biochemistry with a specialization in wine science. Following her studies, she returned to France where she created Domaine Mee Godard in 2013. Quickly establishing herself as one of the hardest working vignerons in the region, she is most often found either amongst the vines or in the cellar. The vines from her parcel of Corcelette have an average age of 70 years and are more densely planted than commonly seen in the region. She is slowly converting to biodynamic methods, though her practices are already organic. Her style involves using both carbonic and non-carbonic maceration for deeply structured wine.

While a relatively new addition to the landscape of Beaujolais, Mee’s wines have taken no time in gaining a loyal following for a style of structure and depth over the lighter ‘bubblegum’ wines often seen from the region.


What — Barbera
Where — Piedmont, Italy
When — 2017

“Man, I don’t know where to start with Burlotto. It’s a producer that once you find the likes of them you can’t stop drinking it. They’re the epitome of old-school Piedmont. However, for some reason even now they’re still so new to so many people. The resurgence and rise in quality that Fabio has brought to the estate is truly a new lease on life for them. The quality of the wines, right from their top Barolo to an amazing Pelaverga and the amazing Aves Barbera is a feeling of what old school Piedmont was once: so pure and pristine in their fruit expression. Truly otherworldly.

The quality of their wines really shines through in the Barbera. For many, Barbera is often an afterthought whereas here you’re getting so much concentration & depth of flavour. It’s like chomping into a fresh red plum, plus this myriad of Christmas savoury spices that you see with Piedmont. Usually, you have to pay solid Barolo prices, but here you’re getting it all in a Barbera!”

Character & Tasting Notes — Velvety and dense with sweet black fruits, red plums, spice, and dark chocolate. Displaying the depth and concentration possible from Barbera.

In the late 20th century, G.B. Burlotto was one of the driving forces not just within Italy but around the world. He was the first Barolo producer to sell bottled wine, as it was still common to sell in bulk. While his passing marked a troubled time for the estate, his great-grandson Fabio Alessandria is set on returning the estate to its former great self. The domaine follows quite a traditional approach for Barolo but also incorporates some modernist aspects. The ‘Aves’ is their prestige expression of Barbera d’Alba, with richness and concentration unlike most examples seen from the region. It is aged in a combination of larger Slovenian oak casks and small French barrels for around 18 months before bottling.


What — Syrah
Where — Rhône Valley, France
When — 2019

“Love, love, love Gramenon. The wines for me hold a truly dear and personal note. Michèle was a nurse, as was my mum. A huge part of my heart goes to healthcare workers – especially now in such unprecedented times. The work that she did, continuing on the domaine after her husband passed away, truly gave it a new birth. It was a story that really moved me. Combine that with the fact that I really love Syrah – it’s such an underappreciated variety! Sierra du Sud is their wine that I immediately gravitate towards – it’s the wine I could drink day-to-day. It’s so fresh, lively, bright, tingly on the palate. There’s this perfumed nuance to it. They follow a low sulphur approach, so I recommend finishing the bottle in one sitting. Not that it’s hard – it’s truly gulpable!”

Character & Tasting Notes — Vibrant red & black fruits, olive tapenade, and blue flowers on the nose through to a fruit-forward palate with supple tannins.

Michèle Aubèry-Laurent and her husband, Philippe, bottled their first vintage of Domaine Gramenon in 1990. Sadly, Philippe was killed in a tragic accident in 1999. Undaunted by the task that lay ahead of her, Michèle continued on with Domaine Gramenon and her dedication catapulted the estate to cult wine status. Today, she works twenty-six hectares with her talented son, Maxime François, a rising star in his own right. They employ organic and biodynamic practices in the vineyards with a strong non-interventionist stance in the cellars. Sierra du Sud is 100% Syrah from a variety of parcels ranging from young to old vines near the estate. The vines are worked biodynamically, while the wine is aged in a combination of stainless steel tanks and barriques for under a year before bottling. The style here is one of youthful approachability, letting the fruit shine forward.