Set your price.
Get paid your price.
Place bottles from your cellar on vetted restaurant wine lists. You set the price per bottle. When it sells, that's exactly what lands in your account — every bottle, every time.
The consignment marketplace for private cellars.
Seller-first
Your inventory. Your price per bottle. You decide what goes on the platform and what each bottle is worth to you.
Vetted restaurants only
Every restaurant on CellarList is reviewed before they can place offers. Wine program, room, licensing — all checked.
Sommelier-served
Sommeliers curate, service the bottle, and handle the diner. Your wine arrives in a glass — not a shipping carton at someone's door.
Stored, returnable
Your consignment lives at the restaurant's cellar — properly stored and insured. If a bottle doesn't sell, request its return once the listing period ends. Your wine stays yours.
We'd like to hear from you.
Onboarding is direct — we read every submission and respond individually. Tell us what's in your cellar and roughly where you're located. We'll get back to you with which restaurants on our network would be the strongest fit for your inventory.
We're actively growing the collector side. If the restaurant coverage in your area is still light, we'll be honest about that and check back in as the network grows — but we want you on the platform.
From submission to settlement, in five steps.
Submit
Submit your inventory — producer, cuvée, vintage, condition — with photos. Rough is fine to start.
Approve
An admin reviews your account and inventory. Approval is a direct conversation, not a confirmation email.
Offer
Offer bottles to vetted restaurants. You and the restaurant agree on a price per bottle — that's the amount you receive when it sells.
Ship
Ship on consignment. You own the bottle until it sells. The restaurant stores and insures it.
Settle
Sale recorded at the table → your price lands in your bank account. Same number, every bottle.
Your price. Your take. Predictable.
You set a fixed price for each bottle when the consignment is created. That price locks in for the lifetime of that listing. When the bottle sells, you receive exactly that price — full stop. No revenue share. No platform deduction. No anxiety about what the restaurant priced it on their menu.
The CellarList fee is paid separately by the restaurant, on top of your price. It does not come out of your number. The restaurant keeps whatever margin they choose to make above your price + the fee — that's their wine program, their call.
You list a bottle at $80. The restaurant prices it on their menu at whatever fits their program. When it sells:
Same price, every bottle. Whether the restaurant marks it 1.5x or 4x, the number that hits your account stays exactly what you set.
Tax and gratuity sit outside the CellarList transaction. You receive your price; the rest stays with the restaurant.
Built for collectors at every scale.
Whether you have a few bottles or a few thousand, if there's a wine program that would love to pour what you have, we want to make that match. Rough inventory bands we ask about so we know where to start:
Region focus is optional — Burgundy, Bordeaux, Champagne, Rhône, Italy, Spain, Germany, California, or beyond. Tell us what you have; we'll tell you what restaurants want it.
We reach out after you submit — usually within a day or two.
Put your bottles on the right wine lists.
Tell us about your cellar. We'll review and reach out directly.