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3 for 2 Deal Get 3 Bottles, Pay for 2 – Because Good Wine Shouldn't Break the Bank
Mark here, owner of Little Mo Wine & Spirits. If you've never been to our shop, you're missing out on something special – and I'm not just saying that because I pay the rent here.
We're not your typical wine shop. We don't have plexiglass barriers or snooty attitudes. What we do have is a punk-rock approach to wine retail right here in Flatbush. We believe good wine should be accessible, the music should be excellent, and you should never feel stupid asking questions.
I opened this shop in 2015 because I was tired of leaving the neighborhood just to find decent vermouth or a wine that didn't taste like regret. Flatbush deserved better. You deserve better.
"We're the kind of place where wine feels less like a status symbol and more like, you know, a delicious drink."
We hunt down bottles that offer real value – wines from small producers who actually give a damn about what they're making. No corporate BS. No inflated Manhattan prices. Just honest wines at fair prices, curated by people who know their shit and aren't afraid to share it.
Our customers are our neighbors. Literally. We support local schools, PLG Arts, the West Indian Day Parade, and anyone else doing good work in this community. When you shop with us, you're not just buying wine – you're supporting a local business that's invested in making Flatbush a better place to live.
Here's how this works: I picked these two bottles because they represent what we're about – quality wines that won't make you choose between drinking well and paying rent. Plus, there's always a mystery third wine that changes every week. Consider it my way of keeping things interesting.
Why it doesn't suck: This isn't your grocery store Pinot Noir. Ripe raspberry and Rainier cherry flavors with those subtle, woodsy notes that make you feel like you know things. Silky texture, soft tannins, and a finish that doesn't burn.
The nerdy stuff: 65% French oak, 35% stainless steel aging. Some stem inclusion during fermentation (which adds complexity, not just wine jargon). Six months of careful aging that shows.
Perfect for: Anyone who thinks Pinot Noir is "too light" – this one has backbone. Great with salmon, mushroom dishes, or just sitting on your stoop watching Flatbush happen.
Why you'll like it: Forget everything you think you know about Sauvignon Blanc being aggressive or one-note. This one layers clementine, mango, and passionfruit with subtle herbs and that chalky minerality that makes wine nerds go quiet.
The details: Gooseberry, cantaloupe, wild fennel, and blackcurrant leaf flavors that weave together instead of fighting each other. Crisp finish with lingering spice.
Pairs with: Fresh seafood, good goat cheese, Szechuan squid if you're feeling adventurous. Or fish and chips on the beach, which honestly sounds perfect right now.
The surprise element: This is where I get to have fun. Every week, I pick something different for the third wine. Maybe it's a natural orange wine from Slovenia. Maybe it's a Beaujolais that drinks like it costs twice as much. Maybe it's something I just discovered and can't shut up about.
The only guarantee: It'll be something I'd drink myself. Something that fits our "no boring wine" policy. Something that makes the deal even better than it already is.
Current mystery wine: Come by the shop to find out. Or call us. We're not keeping state secrets here, just adding a little adventure to your wine buying.
"All three wines punch above their weight class. All come from producers who care about their craft. All taste like they cost more than they do."
Simple: You get the Pavette Pinot Noir, the Koha Sauvignon Blanc, AND whatever mystery wine I've picked for this week. Three bottles, pay for two. Every time.
This isn't a limited-time thing. It's not going away next week. It's our way of making sure you always have something good to drink without breaking the bank.
The mystery wine changes weekly, so if you become a regular (and honestly, why wouldn't you?), you'll never get bored. One week it might be a funky natural wine that challenges your palate. The next, it could be a crowd-pleasing crowd that your dinner guests will love.
— Mark
