Source rare wines on consignment.
Price them on your terms.
Private collectors want their wines on great lists. You want allocation access without the chase. CellarList connects the two — on consignment, no inventory risk. Pay the collector their price, pay us a small fee on top, keep whatever menu price you set.
You have a wine program. We have collectors.
Allocation is hard.
Top producers are spoken for years in advance. Distributors favor their oldest accounts. The bottles your guests ask for are the hardest ones to find at any kind of fair price.
Cellars are full.
Private collectors hold inventory they want placed — wines they bought on release, wines they no longer drink, wines that should be in a glass instead of a cellar. They want distribution. You want supply.
From browse to remittance, in five steps.
Browse
Browse approved collector inventory by producer, region, or vintage.
Agree terms
Agree on a price per bottle and a platform fee. The consignment record locks both in.
List
Publish to your public wine list at whatever menu price fits your program. The bottle is yours to sell.
Sell
Record the sale at the table when the bottle is poured.
Settle
Remittance auto-settles. The collector receives their price, the platform fee comes to us, both pulled from your account.
Their price plus a small fee. Mark up freely.
Every consignment carries a fixed price — the per-bottle amount the collector receives — and a CellarList platform fee on top. The default fee is 10%. When you and the collector agree on the consignment, both numbers are snapshot onto the listing and apply for the lifetime of that consignment.
You set the menu price. Most programs mark a bottle up 1.5x to 4x of cost, depending on rarity and how the program is positioned — but that's entirely your call. CellarList does not validate, audit, or touch the price you sell to a diner for. You pay the collector their price plus our fee. You keep everything above that.
An $80 bottle. You sell it on your menu at $240. Tax and tip flow as normal.
Tax and gratuity flow as normal — they sit outside the CellarList transaction entirely.
Individually reviewed. No auto-approval.
Every restaurant application is reviewed by our team. We look at the wine program, the room, and the operating context. Approval comes via a direct conversation — not a confirmation email.
Once you're approved, you can invite the rest of your team — sommeliers, managers, beverage directors — and start browsing inventory.
Bring rare bottles to your list.
Tell us about your wine program. We'll review and reach out directly.