{"title":"Red Wine","description":"","products":[{"product_id":"az-agr-poderi-cellario-e-rosso-piedmont-italy-nv","title":"Poderi Cellario \"É Rosso\" Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":44003053928704,"sku":"","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_c4f5616a-ae54-4730-a605-a77e247ce223.heic?v=1701886621"},{"product_id":"eyrie-vineyards-trousseau-willamette-valley-or-2021","title":"Eyrie Vineyards \"Trousseau\" Willamette Valley, OR 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM EYRIE VINEYARDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eEyrie’s Jason Lett and crew planted the Willamette Valley’s first Trousseau noir in 2012. The vividly red wine has aromas of dark berries, loam, and baking spices. Acidity and smoothness are perfectly balanced on the palate, with evolving flavors of herbs and fruits such as blackberry, pomegranate, and rhubarb. Light tannins combine with a precise, long finish to suggest promising ageability. Trousseau is an ancient variety, originating in France’s Jura region and centered in the hillside village of Montigny-les-Arsures. In 2012, inspired by these wines, Jason Lett planted the Willamette Valley’s first Trousseau. Our Trousseau is made from estate-grown, no-till organic grapes and transformed to juice by wild yeast. It aged in neutral oak puncheons for 10 months. We strive to make a Trousseau that’s the truest expression of the fruit. That’s why we’ve chosen to not fine or filter this wine, and to bottle it with moderate levels of sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eEyrie founder David Lett was convinced that the climate of the Willamette Valley was potentially perfect for growing Pinot noir. At the tender age of 24, with a degree in viticulture, another in philosophy, and eight months of intensive research in European wine regions behind him, David Lett headed for Oregon. He left California with little more than 3000 grape cuttings and a firm conviction that Oregon’s Willamette Valley would be the best home for Pinot noir and Chardonnay outside of Burgundy. On February 22 1965, David established the modern era of winegrowing in the Willamette Valley when he planted his first vines. David was soon joined by his new wife Diana, and together they planted and expanded their estate on a former orchard in the Dundee Hills. Their plantings focused on the first Pinot noir and Chardonnay in the Willamette Valley, but also the first Pinot gris commercially planted outside of Europe, and other cool climate varieties. The cellar ecosystem is an important contributor to our winemaking. We let fermentations proceed naturally and slowly. We incorporate traditional techniques, like native yeast fermentations in reds, skin contact on whites, and full natural malolactic to promote the most complex expression of our varieties. This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, and minimal filtration. This gentle treatment creates wines that are both approachable when young, and legendary for their ability to further unfold with age in the cellar – often for decades. “Sustainability” wasn’t part of the wine industry vernacular back in 1965. Our founders David and Diana just felt it was the right approach to business and farming. Since the planting of the first vine, Eyrie has farmed deep. Our vineyards have never used herbicides, pesticides, tillage or irrigation. We take organic certification as merely the first step, and then we build on it. \u003c\/p\u003e","brand":"Eyrie Vineyards","offers":[{"title":"Default Title","offer_id":44210169118976,"sku":"","price":51.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_65765636-682a-4216-aa5b-5bd29f609d73.heic?v=1704517118"},{"product_id":"onda-brava-pais-cinsault-chile-itata-valley-2022","title":"Onda Brava \"País-Cinsault\" Itata Valley, Chile 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM THE PRODUCER:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Paìs and Cinsault.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOnda Brava is a partnership between Dani Rozman of La Onda and Leonardo Erazo of Rogue Vine \/ A Los Viñateros Bravos. Dani and Leo have been producing wines in Argentina and Chile since 2014, brought together by a common interest in organic farming and Itata’s terroir.\u003cbr\u003e\u003cbr\u003eThis collaborative effort is focused on the ancient, unirrigated and ungrafted vines in the hills of Itata. They explore sites that highlight the granitic soil and maritime influence that makes this region unique, and seek to make wines with intensity and freshness. The winemaking is very simple, and they use cement tanks as well as open Rauli vats. Grapes are foot-trodden as well as hand-destemmed in zarandas (the large bamboo mat-like sieves that are extended on top of the vats) utilizing traditional winemaking techniques. The wines are produced on a cliff overlooking the Pacific Ocean and the town of Cobquecura.\u003c\/p\u003e","brand":"Onda Brava","offers":[{"title":"Default Title","offer_id":44255746556160,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_9352.jpg?v=1773780375"},{"product_id":"sandhi-pinot-noir-santa-rita-hills-ca-2022","title":"Sandhi \"Pinot Noir\" Santa Rita Hills, California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM SANDHI:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis is our entry level Pinot Noir and is a blend of our vineyard holdings in the Santa Rita Hills. Over half the fruit is from 40 year-old vines at Sanford \u0026amp; Benedict vineyard with the rest coming from our sections and younger vines at Rita’s Crown and Bent Rock. This wine showcases the exuberance of Santa Rita Hills with bright, shiny red crunchy raspberry fruit that is layered with cola spices and tobacco. The wines are delicious now and will age gracefully for another 5-7 years. The appellation Pinot Noir also offers a great introduction to the style of our wines and will assuredly over-deliver for its price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSandhi is a small-production winery sourcing Chardonnay and Pinot Noir from select vineyards in the Sta. Rita Hills AVA. After searching up and down the California coast, we settled on a narrow slice along Santa Rosa Road for the verve, balance and effortless Pacific breezes of these sites. It has been our belief that only together can we fully express them. Sanskrit for collaboration, Sandhi is a meeting of minds, methods and meticulous practices in the vineyard and the cellar to explore unanswered questions and untapped terroirs. In the Santa Rita Hills we find a tremendous opportunity for all of the above. It was this place–tucked along the southern Central Coast of California, an hour’s drive to any major city but only ten miles from the ocean–that captivated Rajat Parr as a young sommelier two decades ago. We consider it a great privilege to partner with historic and distinct sites in Sta. Rita Hills AVA. Covering just eight miles, the vines grow among a mix of marine sedimentary soils and oceanic winds that vary considerably from one plot to the next. It is our aim to translate only those particularities to the finished wine. The vibrant, aromatic layers of Sta. Rita Hills Chardonnay that stopped Rajat in his tracks 20 years ago are no accident. Here, our growing season is defined by constant cool breezes, powerful sunshine and rocky soils, all of which come together to produce grapes of equal concentration and freshness. Fermenting them proves it–the levels of pH, alcohol and ripeness found at harvest uncommon to California–and shows quantitatively what makes this place so special. In the winery, we rely on native yeast and make no additions or subtractions of any kind. Chardonnay is fermented and aged in large oak barrels for complexity and texture. Pinot Noir, more delicate in structure and aromatics, sees concrete tank fermentation before a shorter barrel aging.\u003c\/p\u003e","brand":"Sandhi","offers":[{"title":"Default Title","offer_id":44600885051648,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/662BFAE1-4F55-43E5-A8A0-5FECBF3E3F09.jpg?v=1764019733"},{"product_id":"roagna-albesani-barbaresco-piedmont-italy-2018","title":"Roagna \"Albesani\" Barbaresco, Piedmont, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFermentation takes place with natural yeasts in large wooden casks and the process is started by a pied de cuve made from grapes picked ten days earlier. Maceration lasts for 60 to 70 days and the submerged cap is split. Aged in a neutral oak barrel for approximately five years.\n\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Roagnas have been winemakers in the village of Barbaresco since the mid 1800’s. It was Giovanni and his wife Maria who moved their house and winery to its present location in the Paglieri hamlet, home to the famous Pajè vineyard. This plot is the foundation of the estate, which in all covers 6.5 hectares, 1.83 of which are were purchased by the Roagna family in 1953. Alfredo and Luca, father and son, now take care of the property. In 1990, they were able to purchase two slices of renowned vineyard sites of Castiglione Falletto in Barolo, la Pira and le Rocche. These came with a 15th century farm house directly above the vineyard which they renovated to become Casa Roagna, a bed and breakfast overlooking the vines. And over the years, Luca has been able to purchase all of the neighboring land on the Pira hill, effectively giving the family a monopole of the site. These acquisitons culminated in a new cellar to vinify and age the Barolo built above the vineyard and finished in 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Roagna","offers":[{"title":"Default Title","offer_id":45194349609216,"sku":"","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3C6E546C-CB09-4ED7-955A-9CF55467D58D.jpg?v=1716407929"},{"product_id":"roagna-pira-barolo-piedmont-italy-2018-copy","title":"Roagna \"Pira\" Barolo, Piedmont, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFermentation with natural yeasts in large wooden casks started by a pied de cuve picked ten days earlier from the specific vineyard. Maceration lasts for 60 - 70 days and the submerged cap is split. Aged in a neutral oak barrel for approximately five years.\n\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Roagnas have been winemakers in the village of Barbaresco since the mid 1800’s. It was Giovanni and his wife Maria who moved their house and winery to its present location in the Paglieri hamlet, home to the famous Pajè vineyard. This plot is the foundation of the estate, which in all covers 6.5 hectares, 1.83 of which are were purchased by the Roagna family in 1953. Alfredo and Luca, father and son, now take care of the property. In 1990, they were able to purchase two slices of renowned vineyard sites of Castiglione Falletto in Barolo, la Pira and le Rocche. These came with a 15th century farm house directly above the vineyard which they renovated to become Casa Roagna, a bed and breakfast overlooking the vines. And over the years, Luca has been able to purchase all of the neighboring land on the Pira hill, effectively giving the family a monopole of the site. These acquisitons culminated in a new cellar to vinify and age the Barolo built above the vineyard and finished in 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Roagna","offers":[{"title":"Default Title","offer_id":45194351739136,"sku":null,"price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/535B2FE7-3B6E-4E35-9CD6-893EBE2F1EAE.jpg?v=1716407955"},{"product_id":"vignai-da-duline-la-duline-schioppettino-venezeia-giulia-friuli-italy-2022","title":"Vignai da Duline \"La Duline\" Schioppettino Venezeia Giulia, Friuli, Italy 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE:\u003c\/strong\u003e I am always looking for medium- to light-bodied red wines with relatively low alcohol for our dinner table and have found that nothing fits the bill quite as well as Duline’s magnificent Schioppettino, my favorite red in Friuli and one of my favorites in all of Italy. Incredibly capricious to grow, and thus not widely planted, Schioppettino can reach great heights of pleasure and expression in the hands of a thoroughly meticulous grower like Lorenzo Mocchiutti at Duline. Expect bright, crunchy forest berries, elegance, freshness, and sneaky structure. I loved Lorenzo’s pairing idea—squid ink pasta with calamari. I’ve also served it with a simple anchovy pasta, and it was a huge hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn the late 1990s Lorenzo Mocchiutti and wife Federica Magrini inherited a few hectares of vines from Lorenzo’s grandfather. These vineyards, mostly neglected for decades, were planted primarily with old vines of local grape varieties like Tocai Giallo, Malvasia Istriana, Tocai Fruilano, and Schioppettino, as well as more common varieties like Pinot Grigio, Chardonnay, and Merlot. Today, their holdings cover seven hectares divided between hillsides and flatlands, including Ronco Pitotti, one of the oldest hillside vineyards in Friuli, with vines dating back to the 1920s. Their respectful, holistic approach to vineyard management is summed up in their philosophy of “No Trimming the Shoots” and “No Herbicides.” Though it is generally accepted that vines are trimmed of excess leaves or fruit to concentrate a vine’s efforts toward healthy bunches of grapes, Lorenzo and Federica let their vines find their own balance, choosing not to trim any of their vines. In addition to this unconventional practice, they do not use herbicides to prevent growth of unwanted vegetation between rows of vines. Instead they plant a type of alfalfa, erba medica, that when cut acts as a natural fertilizer.\u003c\/p\u003e","brand":"Vignai da Duline","offers":[{"title":"Default Title","offer_id":45196786499840,"sku":"","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/45FD2906-6C97-4FA4-8916-D5C14FF3493C.jpg?v=1716407823"},{"product_id":"domaine-robert-chevillon-bourgogne-passetoutgrain-pinot-noir-burgundy-france-2021-copy","title":"Domaine Robert Chevillon \"Vielles Vignes\" Pinot Noir, Nuits-Saint-Georges, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSoils are regularly plowed. Vines are only treated when necessary and naturally achieve low yields. Grapes fully de-stemmed. Primary fermentation in stainless steel cuves, and then wines are racked into barrels. Long, slow fermentations. Aged in barrel, 20% new oak. Bottled after approximately 16 months of aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBrothers Bertrand and Denis Chevillon are the fifth generation managers of this property in Nuits-Saint-Georges, which means they work the vines and make the wines. Their father Robert, for whom the domaine is named, is still active as well. Both brothers bring passion, experience, a tireless work ethic, and intensity to their work at the domaine. Tasting through their palate of Nuits- Saint-Georges is a venerable tour of the appellation. Their Passetoutgrain, a blend of Pinot and Gamay, is a worthy introduction and their rare (two barrels made) Nuits-Saint-Georges Blanc made from the “Pinot Gouges” is an exotic treasure that ages just as long as the domaine’s fabled reds. And their Bourgogne Aligoté, Bourgogne Chardonnay and Bourgogne Rouge are grown and vinified with the same care as their premier crus. It shows. \u003c\/p\u003e\u003cp\u003eThe track record of the Chevillon wines in the cellar is one of the most remarkable aspects of this storied domaine. We regularly have the good fortune to taste back through the past three decades of vintages of all the various premier crus and the wines always more than convincing—they are amongst Burgundy’s very best. In fact, I have often been more disappointed with grand cru bottlings than I am with the top-tier Chevillon premier crus. Indeed, Nuits-Saint-Georges does not officially have any grand cru vineyards, but we are convinced that Cailles, Vaucrains and Les Saint-Georges are firmly grand cru quality. This decision is currently in the hands of the appellation authorities but it is almost better if the status quo doesn’t change–that way we are assured to get grand cru quality at a premier cru price!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Domaine Robert Chevillon","offers":[{"title":"Default Title","offer_id":45395434045696,"sku":null,"price":208.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/14E00482-7509-4A0E-AD25-50B2E827C6A2.jpg?v=1718229417"},{"product_id":"domaine-robert-chevillon-les-cailles-1er-cru-nuits-saint-georges-france-2021","title":"Domaine Robert Chevillon \"Les Cailles\" 1er Cru, Nuits-Saint-Georges, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLes Cailles is derived from the word cailloux, or pebbles, not the common assumption that it is derived from the modern meaning, “quails.” Eastern sun exposure and 250-260 meters in altitude, with a grade between 7-8%. Soils are regularly plowed. Vines are only treated when necessary and naturally achieve low yields. Grapes fully de-stemmed. Primary fermentation in stainless steel cuves, and then wines are racked into barrels. Long, slow fermentations. Aged in barrel, 30% new oak. Bottled after approximately 20 months of aging\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBrothers Bertrand and Denis Chevillon are the fifth generation managers of this property in Nuits-Saint-Georges, which means they work the vines and make the wines. Their father Robert, for whom the domaine is named, is still active as well. Both brothers bring passion, experience, a tireless work ethic, and intensity to their work at the domaine. Tasting through their palate of Nuits- Saint-Georges is a venerable tour of the appellation. Their Passetoutgrain, a blend of Pinot and Gamay, is a worthy introduction and their rare (two barrels made) Nuits-Saint-Georges Blanc made from the “Pinot Gouges” is an exotic treasure that ages just as long as the domaine’s fabled reds. And their Bourgogne Aligoté, Bourgogne Chardonnay and Bourgogne Rouge are grown and vinified with the same care as their premier crus. It shows. \u003c\/p\u003e\u003cp\u003eThe track record of the Chevillon wines in the cellar is one of the most remarkable aspects of this storied domaine. We regularly have the good fortune to taste back through the past three decades of vintages of all the various premier crus and the wines always more than convincing—they are amongst Burgundy’s very best. In fact, I have often been more disappointed with grand cru bottlings than I am with the top-tier Chevillon premier crus. Indeed, Nuits-Saint-Georges does not officially have any grand cru vineyards, but we are convinced that Cailles, Vaucrains and Les Saint-Georges are firmly grand cru quality. This decision is currently in the hands of the appellation authorities but it is almost better if the status quo doesn’t change–that way we are assured to get grand cru quality at a premier cru price!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Domaine Robert Chevillon","offers":[{"title":"Default Title","offer_id":45395455279360,"sku":null,"price":394.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_f600cb64-5099-410e-b8c9-5ea4e87f07b8.heic?v=1727276874"},{"product_id":"foradori-morei-trentino-alto-adige-italy-2016","title":"Foradori \"Morei\" MAGNUM, Trentino-Alto Adige, Italy 2017","description":"\u003cp\u003e\u003cstrong\u003eFROM AGRICOLA FORADORI:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOur awareness of nature’s rhythms and cycles has been perfected through observation over time: each season opens new horizons, every day we learn and understand a little more.\u003c\/p\u003e\n\u003cp\u003eWe have learned to pay attention, to grasp the subtle differences existing in nature and to preserve the true character of the grape in the expression of its land of origin.\u003c\/p\u003e\n\u003cp\u003eOur daily farming gestures are elevated to creative impulses: it is our duty and privilege to wake up every morning and to be free to work according to the message that the earth conveys to us in that moment.\u003c\/p\u003e\n\u003cp\u003eAt the helm today, a fourth generation of winemakers run Foradori’s activities. It was Elisabetta Foradori and Rainer Zierock’s work that led to the salvage and regeneration of the Teroldego grape variety through their cultivation of the grape’s original genetic family. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Emilio manages wine production, while Theo oversees the winery’s business and commerce; Myrtha takes care of Foradori’s farming and gradual expansion. Together the three of them oversee the smooth running of the winery, supported constantly by their mother Elisabetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe results obtained through years of biodynamic farming and observing stability in the vineyard emphasized the character of each plot of land and made us realize that we would need to undertake a separate vinification across two vineyards. Through the use of amphorae (Tinajas from Villarrobledo, Spain), with their particular shape and the porosity of the clay that they are made of, the winemaking process is undertaken with purity and balance. The process of turning grapes into wine is not effected by outside influences; the amphora acts as a shield, allowing the grapes to progress with only the character of the earth and grape variety as their guidance. Morei means ‘moro’ or ‘dark’ in the Trentino dialect and the grapes cultivated in this vineyard are a firm echo of this. Their roots rest among the pebbles and the sand in the earth carried by the Noce River, cultivating wines with a texture of minerality and density. Morei Teroldego resumes form and is reborn amplified and transformed.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":45813875802368,"sku":null,"price":157.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_e1e9ce6a-dff7-4cce-b4ab-ce869f63adcc.heic?v=1723840807"},{"product_id":"domaine-roulot-monthelie-rouge-burgundy-france-2022","title":"Domaine Roulot \"Monthelie Rouge\" Burgundy, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eGrapes are de-stemmed. Vinification in open top, wooden cuves. Must is kept at a low temperature for 3-4 days before fermentation starts; fermentation lasts about 12 days, with pump-overs and occasional punch-downs. Aged for 12-15 months in barrel, 15-18% of which is new.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eGuy Roulot, a legendary producer of some of the finest Meursaults, if not some of the world’s finest white wines, took his family’s small production domaine to stardom. Guy’s sudden death in 1982 left the family in transition, as his son, Jean-Marc was in Paris pursuing a career in acting. A series of three winemakers aided in the changeover until 1989, when Jean-Marc was at last ready to take on the direction of the estate. \u003c\/p\u003e\u003cp\u003eSince then, Jean-Marc’s progress has brought even more notice to a domaine that had already enjoyed a great reputation. The wines of Domaine Roulot are now among the most sought after wines in all of Burgundy. Jean-Marc’s wines certainly express a certain depth and sumptuousness thanks to the appellation’s terroir, however his wines also show focus and restraint. Their elegance and amazing precision lend themselves to long aging in the cellars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Domaine Roulot","offers":[{"title":"Default Title","offer_id":46043250753792,"sku":null,"price":212.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_249aacad-977b-4526-99a3-8dd00512fe1a.heic?v=1730296508"},{"product_id":"vinhos-gota-bergamota-tinto-dao-private-selection-dao-portugal-2020","title":"Vinhos Gota \"Bergamota\" Tinto Dão Private Selection, Dao, Portugal 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e80% Touriga Nacional, 5% Tinta Roriz, 5% Jaen, 5% Alfrocheiro, 5% field blend. Dry farmed, sustainable\/non-certified organic. The small vineyard plots that comprise Bergamota are located in the lower elevations of the bowl that is the Dao. While they collect 2200-2400 heat units each vintage, there are cooling winds that come off the mountain-sides to retain natural acids in the wine.\u003c\/p\u003e\u003cp\u003eHand-picked fruit is partially destemmed, allowing for approximately 30% whole cluster co-fermentation. Stainless steel fermentation, with 2-week post-maceration. The wine is racked into used French and Portuguese Oak for 12 months of aging and 6 months in the bottle before release. Minimal SO2 added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eNatalia Jessa is on the forefront of becoming the new face of Portuguese wines and one of the hardest working people around. Having relocated to Portugal for love from Poland via Ireland to Oporto, Natalia Jessa has really taken grasp of what is virtually an underserved market for inexpensive and incredibly delicious Portuguese wine. She says it herself in the most adorable broken Portu\/Polish English accent: “Drink it, don’t overthink it.”\u003c\/p\u003e\u003cp\u003eNatalia leverages long standing relationships and vineyard knowledge in each region where she orchestrates the entire production in conjunction with a “winemaker on the ground”. Each local expert friend helps Natalia source the most organic grapes from the best soils for each native grape variety within each region. These wines are very unique and true to place.\u003c\/p\u003e","brand":"Vinhos Gota","offers":[{"title":"Default Title","offer_id":46149414551808,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_41ba8415-3e7b-499c-8a26-6fd35943a201.heic?v=1733370428"},{"product_id":"luigi-tecce-puro-sangue-taurasi-riserva-campania-italy-2018","title":"Luigi Tecce \"Puro Sangue\" Taurasi Riserva, Campania, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePuro Sangue is Tecce’s Taurasi Riserva bottling of pure radiating medieval pleasure; the chalice of wine as the blood of Christ. There’s nothing archaic here like in the Poliphemo bottling, but the wine is just as serious, with length tapers endlessly, offering generous fruit and spice, but also maintaining tension (we are still in the high-altitude Taurasi growing area of Paternopoli). The tannins are more honed here than in Poliphemo, making this wine seems somewhat more ceremonial tone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eA visit to Luigi Tecce can get you emotional. Luigi himself is a ball of them, and his Aglianico from Taurasi elicits them. His grandfather’s masseria (farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). It’s one of Taurasi’s high-altitude growing areas, having a soil that’s layered with sand, limestone and Vesuvius’ pumice; it’s also the dwelling of Luigi’s 80+ year old vine-trees. There’s no enologist and no agronomist, Luigi works in relative solitude. Maybe that’s why there’s such an affinity between him and the wines: exuberant and guarded, archaic and immediate, literary and literal; there’s something theatrical in their pleasure. The wines come from the tradition and grandeur of Mastroberardino’s Taurasi bottlings, but I feel Luigi’s one of a very limited group of Taurasi producers that are eclipsing the old master.\u003c\/p\u003e","brand":"Luigi Tecce","offers":[{"title":"Default Title","offer_id":46167440195840,"sku":null,"price":134.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_69305d6b-c2e9-4a4e-a6d8-b78d8f7026a7.heic?v=1734118047"},{"product_id":"domaine-edmond-cornu-fils-aloxe-corton-1er-cru-burgundy-france-2019","title":"Domaine Edmond Cornu \u0026 Fils Aloxe-Corton 1er Cru “Les Moutottes” Burgundy, France 2019","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe vineyard of Les Moutottes sits right next to the grand cru Corton-Rognet; the Cornu family owns a one-half hectare parcel. Here, we have a wine that is graceful with a generous fruit that soothes the beast that is Aloxe-Corton; it is seductively luscious but with lots of backbone, a friendly, sophisticated and fine companion at the table. With air, the endless layers of that profound Aloxe minerality come surging forth, along with sappy black fruits and that telltale Cornu fresh-turned-earth element. Pierre calls this his “belle danseuse,” which is perhaps appropriate in the context of the appellation … or if we’re talking about Pina Bausch’s interpretation of Stravinsky’s “The Rite of Spring!”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe have worked with the Cornu family since the 1978 vintage, one of the very first estates to enter into our portfolio. Edmond Cornu, tall, lean and talented, was the man in charge at that time. His son, Pierre, joined the family enterprise shortly thereafter and Pierre now has taken on the title of proprietaire while Edmond remains “principal advisor”. The domaine’s holdings are spread throughout the villages of the northern tier of the Cote de Beaune. Their wines capture the broad spectrum of sensory pleasures that the best of the wines from Ladoix, Aloxe, Chorey and Savigny supply.\u003c\/p\u003e\u003cp\u003eCurrently, the estate comprises 15 hectares, 13.5 of which are planted to Pinot Noir and the rest to the classic white grapes of Burgundy (1.5 hectares to Chardonnay plus 0.5 hectare of Aligoté). The vineyards are spread across the communes of Ladoix, Chorey, Aloxe Corton and Savigny in the Cote de Beaune and a small parcel in Corgoloin in the Cote de Nuits. The entire crop is hand-harvested. The grapes are completely destemmed. The fermentation for the reds and the Aligoté occurs in stainless steel tanks; pigeage and remontage are part of the fermentation process for the red wines, the extent to which either is done is dependent on the structure of the particular vintage. Fermentation temperatures normally range between 30 and 32 degrees centigrade. After the alcoholic fermentation the red wines are racked into small barrels to age for 15 to 20 months, again the length of elevage depends on the structure of the wine, the more sturdy and complex the wine, the longer the aging in barrel. The malolactic fermentaion is done in barrel. The wines are rarely fined and only occasionally may be filtered. The few white wines produced at this domaine are, with the exception of the Aligoté, fermented and aged in small barrel with a minimal use of new oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Domaine Edmond Cornu \u0026 Fils","offers":[{"title":"Default Title","offer_id":46179627925760,"sku":null,"price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_e1b10bb2-70d8-42b1-8302-acbd7c86ea69.heic?v=1734567933"},{"product_id":"orto-vins-les-argiles-montsant-negre-catalonia-spain-2022","title":"Orto Vins \"Les Argiles\" Montsant Negre, Catalonia, Spain 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e15-75 year old vines, ecologically certified, bio-dynamically farmed and regenerative vineyards in the parcels of Era, Planes, Obagues and Palell. Owned and operated by meticulous farmers to the point of picking out every raisin out of every cluster, pre-harvest, to ensure freshness. Joan Asens is devoted to the biodynamic calendar, as well as using natural applications that withhold those strict standards.\u003c\/p\u003e\u003cp\u003e70% destemmed, 30% whole cluster, native fermentation in inox for 29 days (biodynamic calendar). The wine is then racked into another stainless tank for brief 2-3 months on the lees before going into neutral French oak for and additional 3 months. Nothing is added to the wine except SO2 at bottling.\u003c\/p\u003e\u003cp\u003eA bright and savory Garnatxa with a juicy pop of bright cherry and other fresh red fruits. Medium bodied with good acidity and structure, the fresh herbs and black peppercorn, keep it lively and wonderfully paired with food. Roses and potpourri with bursts of fresh Mediterranean herbs, framboise and cocoa fill the senses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe meticulous, eccentric and dedicated Joan Asens has been an influential wine authority in Catalunya for more than two decades, and as a professor of lunar cycles at the local winemaking University in Falset, he is considered a “guru of biodynanmics”. At the helm of viticulture and vineyard management for the acclaimed Alvaro Palacios in Priorat for nearly 18 years, Joan Asens has played a vital role in the creation of some of Spain’s most elite wines. Returning home to Mas Roig in 2009, Montsant to cultivate his friends and family’s old vines, has proved no exception. With a vibrancy and freshness unmatched in the DO, the seamless wines of Orto Vins, generally have a brighter finish, lower alcohol, and softer, floral, even elegant tannins. \u003c\/p\u003e\u003cp\u003eJoan and three of his childhood friends are dedicated to elaborating pure wines following the traditional farming philosophies of their great grandparents and honoring the biodynamic cycle of the moon. Leaving no grape behind, Joan begins a trickle harvest 6 weeks ahead of most, with daily picking and subsequent drying of all the little raisins that have developed within each of cluster of sun drenched bunches. From these earlyharvested, concentrated and dried grapes, Orto Vins makes two (white and red) very luscious dessert wines with a mild 15% alcohol. With each pass through the vineyard, with each pick, the vine’s energy focuses on the remaining fruit so that each grape is harvested at their optimum physiological ripeness. Not at all green, and never raisinated at the time of final harvest, Orto Vins is a true vineyard selection.\u003c\/p\u003e","brand":"Orto Vins","offers":[{"title":"Default Title","offer_id":46179628351744,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_5335c3c7-03a3-40b8-b4d8-3af16f2d63cc.heic?v=1734567836"},{"product_id":"domaine-tempier-lulu-et-lucien-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"Lulu et Lucien\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis bottling is named in honor of the much-loved and greatly missed founders of the estate, who not only built up Tempier from ruins during tumultuous and trying times, but also helped to bring the luster back to the long-neglected Bandol region as a whole. Tempier says this is their signature Bandol; it’s a blend of dark fruit and vibrant stony minerality—a classic expression of what they do best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194343870720,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_48e1a622-3c00-4ce9-8a52-9da7e711ce9a.heic?v=1735334347"},{"product_id":"domaine-tempier-la-migoua-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"La Migoua\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFrom steep slopes in the hills above the estate, this is perhaps the most wildly perfumed of the trio, lots of summer herbs and brambles on the nose, with a soft juicy core, possibly from a bit of Cinsault in there, from the acclaimed La Louffe microclimate in the heart of La Migoua. Expressive and tasty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194344165632,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_78e83773-09e2-4b35-a97c-2f90f8826853.heic?v=1735334316"},{"product_id":"domaine-tempier-la-tourtine-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"La Tourtine\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eIf the Lulu \u0026amp; Lucien and Migoua bottlings epitomize the exuberant side of Tempier, the Tourtine is where the finesse really shines through. It’s delicate, refined, and ever more majestic as it opens up. This is exceptional and understated Bandol of which Lulu and Lucien would undoubtedly be proud.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194344329472,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_65ba0d3a-6576-4cdc-885b-08f4e0a76daa.heic?v=1735334286"},{"product_id":"guido-porro-gianetto-barolo-piedmont-italy-2020","title":"Guido Porro \"Gianetto\" Barolo, Piedmont, Italy 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTradition dictates that Nebbiolo isn’t harvested until it has been kissed by the first fogs of autumn, a sign that the long growing season it needs to ripen fully is finally coming to an end. As a fourth-generation Barolista, Guido Porro is well versed in tradition, and it guides his hand in the vineyard and the cellar. This Barolo comes from the Gianetto cru in Serralunga d’Alba with a prime southeastern exposure to catch the morning sun. The Barolos of Serralunga are renowned for their power and longevity, and while Porro’s Gianetto is not the unyielding, tannic beast of old, it will certainly benefit from a few years in your cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eReviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. Guido is the fourth generation at an estate that has always been passed from father to son, and now fifth-generation Fabio is starting to lend a hand in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The Porros are gracious hosts, and Guido’s wife Giovanna is known for her stellar renditions of classic Piemontese dishes, which shine when paired with the family’s wines.\u003c\/p\u003e\u003cp\u003eThe limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. The cantina overlooks Porro’s vineyards in the Lazzarito cru, a gorgeous amphitheater that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina share the same soil but differ in exposure and altitude, resulting in two very different Baroli—the former regal and structured, the latter more floral and elegant. Even Porro’s Dolcetto and Barbera, grapes usually planted in lesser vineyards, enjoy a privileged place in Lazzarito. Guido expanded the family’s holdings in 2007, acquiring land in the nearby cru Gianetto, where the sandier soil yields a more immediate, open-knit Barolo. He then inherited a small slice of Serralunga’s fabled cru Vigna Rionda in late 2010. After replanting the vines, which were in poor state, he welcomed his first harvest in 2014, adding an undisputed grand cru to his already impressive stable of wines. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.\u003c\/p\u003e","brand":"Guido Porro","offers":[{"title":"Default Title","offer_id":46407225671936,"sku":null,"price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D61369AA-BA6E-42D0-B054-82B9239F77E7_1_102_a.jpg?v=1742999548"},{"product_id":"favonius-vinhos-tinto-nazare-portugal-2022","title":"Favonius \"Vinhos Tinto\" Nazaré, Portugal 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Touriga Nacional. Grapes were destemmed and went through a prefermentation cold soaking for 10 days. After two days of wild fermentation in stainless steel vats, the juice was drained and the fermentation continued without the skins. These were lightly pressed, and the resulting juice was blended to fill the stainless steel vat where the wine aged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFavonius is the name of the Roman God for the western wind that blows off of the Atlantic Ocean and is considered the mildest and most favorable of the directional winds, and the muse behind this Portuguese passion project. Winemakers Rodrigo Martins and Pedro Cabanita met at University in Lisboa and became instant friends over their love of terroirs and shared philosophies on how to properly care for them. Favonius wines are made from small plots in and around Armoreira and Alcobaca, both surrounding the Lisboa area and very close to famed massive surfing wave Nazaré. Through their knowledge and expertise in organic fertilizers and bio-stimulants Rodrigo and Pedro have managed to partner with the most serious of land-owners and cultivate trusting relationships which enable them to properly and sustainably nurture the vineyards for the long-term vision and health of the land. Their natural approach to cultivating the land and minimal winemaking highlights the local grape varieties of Touriga Nacional, Casetelão, Arinto and Fernão Pires.\u003c\/p\u003e","brand":"Favonius","offers":[{"title":"Default Title","offer_id":46571653824768,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/21E6349B-E43A-44A6-8B54-62ABA258116D_1_102_a.jpg?v=1744163166"},{"product_id":"la-grange-aux-belles-la-chausee-rouge-magnum-anjou-france-2023","title":"La Grange Aux Belles \"La Chausée Rouge\" MAGNUM, Loire Valley, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM STEVEN GRAF:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e40% Cabernet Sauvignon, 40% Cabernet Franc, 20% Grolleau. Whole cluster fermentation in fiberglass. Blend of free run juice and pressed juices. Ages 6 months before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLa Grange aux Belles is a cadre of friends making wine in Anjou, founded by Marc Houtin in 2004. Marc had worked internships all around France, and most notably at Chateau d'Yquem and was interested in making light, wines with short macerations, organically, with minimal intervention... everything we want in natural Loire wine. Initially he was making wine for the cooperative in Brissac, but was always experimenting with different parcels, making wine that would eventually end up in this or that cuvée. This was even more the case when Julien Bresteau joined in 2008, a catastrophic vintage. They doubled down on their organic conversion and started following the methodology of the French geologist Yves Herody, which changed everything. Today they are still following these principles to incredible effect. They totally eschew all herbicides and pesticides in the vineyards, and vinifiy without any additives (with very few exceptions given many difficult vintages).\u003c\/p\u003e\n\u003cp\u003eToday, Gérald Peau joins the team and keep things afloat. Their 15ha spread around the AOC Coteaux de l'Aubance. This is what is colloquially referred to as black Anjou, as opposed to white Anjou, just since you get black Schist bedrock rather than the white, chalky parts of Anjou. I think this contributes greatly to the resulting wines, and so do the guys at Grange aux Belles. Their most choice plots have almost no topsoil as well. The wines are therefore sheer, and incredibly tense, which is how we like our Chenin nowadays, right? The vines are old too, 45 years to 80+ years old, spread over 5 communes in the Coteaux de l'Aubance appellation area: Soulaines sur Aubance, Vauchrétien, Saint Melaine sur Aubance, Juigné sur Loire, Murs Erigné \"La Roche de Murs\".\u003c\/p\u003e","brand":"La Grange Aux Belles","offers":[{"title":"Default Title","offer_id":46571654414592,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/7635F662-6607-467B-8C64-17E391ACEFE3_1_102_a.jpg?v=1744163219"},{"product_id":"au-bon-climat-isabelle-pinot-noir-central-coast-california-2021","title":"Au Bon Climat \"Isabelle\" Pinot Noir, Central Coast, California 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM AU BON CLIMAT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFor the 2021 we sourced from Bien Nacido (Santa Maria Valley), Rancho La Cuna and Los Alamos Vineyard (both Los Alamos Valley - Santa Barbara County), Sanford \u0026amp; Benedict (Sta. Rita Hills), and Lala Panzi (Russian River Valley). Handled individually, small lots are kept separate throughout fermentation and aging. After tasting the best lots, we go through the barrel selection process. This tasting process takes a few days. After the initial selection, the barrels are reevaluated a few months later just prior to putting Isabelle together. \u003c\/p\u003e\u003cp\u003eAu Bon Climat has made Pinot Noir in Santa Barbara County for 40 years. Our winemaking philosophy and practices have changed little over that time. Older equipment has been replaced by newer technologies, but better equipment improved the wines and allowed for gentler processing. We still hand pick and sort heavily in the vineyard. We still use open top fermenters and punch down once or twice daily by hand. Our top Pinot Noirs are never pumped, only moved by gravity. The high end Pinots are aged in new François Frères oak barrels and get all the tender loving care they need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAu Bon Climat winery was totally devoted to making classic, Burgundian-styled Chardonnay and Pinot Noir in Santa Barbara County. The convergence of cool, brisk Pacific air, marine-based soils, and east-west running valleys of the area provided an ideal place for growing exceptional grapes. Hence the name “Au Bon Climat,” the French idiom for “good place”.\u003c\/p\u003e\u003cp\u003eForty years later, the wines have earned a world-class reputation internationally. Jim Clendenen, “The Mind Behind” Au Bon Climat, set the objective and stayed true to its course. As the fads in California winemaking have come and gone, Au Bon Climat has maintained a laser focus in producing traditional, site-specific, nuanced, iconic wines.\u003c\/p\u003e","brand":"Au Bon Climat","offers":[{"title":"Default Title","offer_id":46589623566592,"sku":null,"price":83.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/ABED4107-07B0-476C-BCEB-2B39FF328366_1_102_a.jpg?v=1744834589"},{"product_id":"poderi-cellario-quantobasta-3l-bag-in-a-box-piedmont-italy-nv","title":"Poderi Cellario \"Quantobasta\" Rosso Box, Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Barbera (estate fruit from Cellario’s own biodynamic vineyards). 10 days skin maceration gives it good extraction but still keeps it juicy and fresh. Aging in cement. “Quantobasta” means “just enough”, meaning you can have as little or as much as you want - the perfect amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":46645151564032,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B19F83AC-3B7E-44C8-84E1-49C090FE0288_1_201_a.jpg?v=1746634034"},{"product_id":"quinta-da-costa-do-pinhao-gradual-douro-tinto-douro-valley-portugal-2022","title":"Quinta da Costa do Pinhão \"Gradual\" Tinto, Douro Valley, Portugal 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTouriga Nacional, Touriga Franca \u0026amp; Tinta Roríz. Hand harvest at the beginning of September, native yeast, spontaneous fermentation in traditional schist lagars, foot pressed using 40% whole cluster and the rest in stainless steel tanks with 30% whole cluster. The wine then finishes the malolactic fermentation in French oak where it rests to age for 12 months. A truly full flavored, dense in texture, blue in fruit rich wine that is insanely pleasurable and balanced. Incredible depth of violet and dried purple flowers, forest fruits from the forest floor, blueberry compote, and medicinal herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMiguel Morais is the seventh generation of the grape growing Morais family, deep rooted in tradition and inspired by Nature. A mild mannered, humble and passionate man, he manages the estate’s biodiverse, organically farmed 24 hectares, 17 of which are planted with vineyards. After receiving degrees in Civil Engineering in Porto, Miguel returned to the vineyards in 2007 and fell heavily in love with his family’s estate, which is home to more than 25 native Portuguese ancient grape varieties – some of which are rarely heard of (or pronounced properly). In 2014 he refurbished the 19th century winery on the property, cleaned out the old cement lagars, purchased some big old barrels and got the old stone winery’s antique gravity winemaking flowing once again. It was then that he invited his winemaking friend, the famed Luis Seabra to help launch a new generational direction for the estate. Through their use of abundant natural resources, a transition to organic viticulture and a minimalistic approach to winemaking, the future is bright for this dynamic Douro Valley estate.\u003c\/p\u003e","brand":"Quinta da Costa do Pinhão","offers":[{"title":"Default Title","offer_id":46662052217088,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FD0B1C65-8271-43D4-AA7C-39EFB07DB0FD_1_201_a.jpg?v=1747234837"},{"product_id":"macatho-toca-tierra-itata-valley-chile-2021","title":"Macatho \"Toca Tierra\" Itata Valley, Chile 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM JOSÉ PASTOR:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eToca Tierra is made from centenarian pie franco País grown in the Itata Valley on granite clay soils. The grapes are hand-harvested in early April and cooled overnight, de-stemmed and spontaneously fermented in stainless steel with 69 days on skins, then raised in the same vessels for 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAgrícola Macatho is the winery project of Macarena del Río and Thomas Payrare, who started making wine together in 2016 near their home in Chillán in Chile’s Itata Valley. A life in wine was never really a question for Macarena, and her studies in France led her to an internship at Château Cheval Blanc in Saint-Émilion in 2011 (who hired her partially out of admiration for her audacity: she rode right up to the château on her bike and asked for a position), then consulted with wineries in the south (notably natural wine luminaries Domaine Léonine in Rousillon in 2013) and worked harvest with Yvon Métras in Beaujolais, Patrick Bouju of Domaine La Bohème in Auvergne, and Jean-Christophe Comor of Domaine Les Terres Promises in 2015. Thomas caught an interest in wine from his roommate Louis-Antoine and worked harvests at his projects in Chile while starting his own graphic design business. Back in France, he also worked a harvest at Domaine Les Terres Promises. Maca and Thomas met during one of these harvests and it wasn’t long before their own project Macatho was born in 2016. Inspired by Luyt’s model of working with small local growers, they rented a little cellar outside Chillán and started reaching out to, then working with, farmers in the Maule and Itata valleys. By paying fair prices for grapes (in a market that deeply undervalues them) and working with these families in their fields, they’re able to encourage their partner growers towards organic and regenerative farming.\u003c\/p\u003e","brand":"Macatho","offers":[{"title":"Default Title","offer_id":46772324532480,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_5071.jpg?v=1750800345"},{"product_id":"marcel-lapierre-le-beaujolais-beaujolais-rouge-beaujolais-france-2024","title":"Marcel Lapierre \"Le Beaujolais\" Beaujolais Rouge, Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSimple “Beaujolais” does not justify this new cuvée by sibling duo Mathieu and Camille Lapierre. It tastes more like top-class Morgon, with loads of bright cherry and silky violets, only it’s made from parcels just beyond the Morgon AOC boundaries. A testament to the greatness of whole-cluster Gamay from sandy granitic soils, it is a more affordable—and available—opportunity to experience the magic that makes Lapierre an iconic producer not just in Beaujolais, but in all of wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003c\/p\u003e\u003cp\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”\u003c\/p\u003e","brand":"Marcel Lapierre","offers":[{"title":"Default Title","offer_id":46789351833856,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/58FC53C7-8412-49B3-952E-A3BB432D7B91_1_102_a.jpg?v=1751396092"},{"product_id":"collecapretta-lautizio-ciliegiolo-umbria-italy-2024","title":"Collecapretta \"Lautizio\" Ciliegiolo, Umbria, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eRed wine made from 100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is drawn off and placed in a cement tanks where it rests all winter and undergoes the first racking with the waning moon of February. Second racking occurs at the end of March and then the wine is bottled in early April. No sulfur is added at any stage, and there is no filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best. All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e","brand":"Collecapretta","offers":[{"title":"Default Title","offer_id":46825668641024,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D63BDBE2-E810-4AEF-803D-8A607E7D3E7E_1_201_a.jpg?v=1752606975"},{"product_id":"bodega-chacra-barda-pinot-noir-patagonia-argentina-2024","title":"Bodega Chacra \"Barda\" Pinot Noir, Patagonia, Argentina 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM GRAND CRU SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eBarda is the local term for “eroded steep slope” Often perceived as the “village level” Pinot Noir at Chacra, Barda is sourced from the estate’s “youngest vines” planted in the 1990s. The vines are ungrafted, from an original massale selection on sandy calcareous soils presenting a more high toned aromatic component in the wine. Barda is fermented in equal parts concrete and French oak, 15% of which is new followed by an 11 month elévage. Unfined\/unfiltered with minimal sulphur.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBodega Chacra is located in the Rio Negro Valley of northern Patagonia. The property's location in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro, which in turn flows into the Atlantic. The climate is dry, with a maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases.\u003c\/p\u003e","brand":"Bodega Chacra","offers":[{"title":"Default Title","offer_id":46844121874688,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/F25A9FDA-6839-40C6-9822-75D96700880A_1_102_a.jpg?v=1753218769"},{"product_id":"vina-maitia-aupa-pipeno-tinto-maule-valley-chile-2024","title":"Viña Maitia \"Aupa\" Pipeño Tinto, Maule Valley, Chile 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM BRAZOS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e80% Pais and 20% Carignan from the southern Maule region of Chile and is made in an old style called Pipeño. The wine is light in color with bright notes of crushed raspberry, wild strawberry, and rose petals that lead into underlying hints of dried herbs, mint leaves, fennel and thyme. This fruit driven, easy drinking wine with a bit of animale has fresh acid with low tannin and can be enjoyed with a slight chill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eDavid Marcel arrived to Chile fresh off the boat from France as a twenty-two year old winemaker looking for opportunity. After graduating with a wine degree from Montpelier, David worked for large wineries producing significant quantities of wine while simultaneously falling in love with his Chileño bride. David eventually decided to make his home in Chile, and two decades later, began producing wines primarily composed of Pais and Carignan from some of Chile’s most prized heritage old vines. David is a force and one of the most generous humans we have ever encountered. He is not only a strong voice for Viña Maitia, but he is also a tireless advocate for the artisan winemakers of Chile and continues to lead a path for his contemporaries, typically putting himself after others. David’s wines are understated, extremely drinkable wines of great value.\u003c\/p\u003e","brand":"Viña Maitia","offers":[{"title":"Default Title","offer_id":46906294239488,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/580137F8-8659-46FE-ABDB-A754316F1889_1_102_a.jpg?v=1756331730"},{"product_id":"julien-guillot-clos-des-vignes-du-maynes-macon-cruzille-manganite-burgundy-france-2023","title":"Julien Guillot Clos des Vignes du Maynes \"Mâcon Cruzille Manganite\" Burgundy, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PERCY SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Made from Gamay Petit Grains planted in 1953, grown on a limestone parcel high in magnesium, in the Clos des Vignes du Maynes in Cruzille, organic since 900 AD (!), now certified biodynamic. The energetic Julien Guillot vinifies his reds without sulfur or additives of any kind, producing complex, mineral, elegant wines that transcend their appellation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOne visit to Clos des Vignes du Maynes in southern Burgundy’s Mâconnais is all it takes to experience thousands of years of viticultural history. With remnants of an old Roman wall on the property, an 1100-year-old winemaking heritage dating back to the powerful medieval monks of Cluny, and nothing but selection massale to replant the vineyards (no clones), the Guillot family has every reason to believe that they are the oldest organically farmed winery in France. Julien Guillot is the contemporary steward of this land, worked by his family since 1954. That his grandfather was never seduced by the seemingly magical powers of chemical herbicides and pesticides at the height of their post-war popularity has allowed the Clos to be continuously run by nature’s good graces, abundant soil nutrients, and an ancient savoir faire passed down through generations of dutiful guardians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Julien Guillot Clos des Vignes du Maynes","offers":[{"title":"Default Title","offer_id":46929818124544,"sku":null,"price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_4711b711-3279-44f4-a876-f91fa3ccca8d.heic?v=1755791972"},{"product_id":"quinta-da-costa-do-pinhao-b-side-tinto-douro-valley-portugal-2020","title":"Quinta da Costa do Pinhão \"B-Side\" Tinto, Douro Valley, Portugal 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Tinta Roriz and Touriga Nacional. Partial destemming. Fermented in lagar. Spontaneous start of the fermentation with the indigenous yeasts. One year of aging in 225l used French oak barrels fallowed by two years in stainless steel vats. A very tasty blend of old vineyard complexity and the fruity and herbal liveliness of the young vines. This wine sets himself apart from the other offerings of Costa, a unique cuvée.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMiguel Morais is the seventh generation of the grape growing Morais family, deep rooted in tradition and inspired by Nature. A mild mannered, humble and passionate man, he manages the estate’s biodiverse, organically farmed 24 hectares, 17 of which are planted with vineyards. After receiving degrees in Civil Engineering in Porto, Miguel returned to the vineyards in 2007 and fell heavily in love with his family’s estate, which is home to more than 25 native Portuguese ancient grape varieties – some of which are rarely heard of (or pronounced properly). In 2014 he refurbished the 19th century winery on the property, cleaned out the old cement lagars, purchased some big old barrels and got the old stone winery’s antique gravity winemaking flowing once again. It was then that he invited his winemaking friend, the famed Luis Seabra to help launch a new generational direction for the estate. Through their use of abundant natural resources, a transition to organic viticulture and a minimalistic approach to winemaking, the future is bright for this dynamic Douro Valley estate.\u003c\/p\u003e","brand":"Quinta da Costa do Pinhão","offers":[{"title":"Default Title","offer_id":46949094457600,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/DAFA5DDB-4EBE-4D2D-8837-BF5D7A73BE42_1_102_a.jpg?v=1756332355"},{"product_id":"lamoresca-nerocapitano-frappato-sicily-italy-2024","title":"Lamoresca \"Nerocapitano\" Frappato, Sicily, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Frappato. 14 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. Minimal added sulfur and no filtering or fining.\u003c\/p\u003e\u003cp\u003eNerocapitano is born from the Sicilian tradition of crafting a wine exclusively from Frappato grapes. In the Sicilian dialect, Frappato is referred to as Capitano Nero, hence the name. This wine is light on alcohol and is best enjoyed when young. We recommend serving this wine lightly chilled during the summer, paired with a simple pizza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFilippo Rizzo and his wife Nancy met many years ago while Filippo owned and operated a small restaurant in Belgium. At that time Filippo was among the first to be talking about and serving natural wines anywhere outside of Paris. His family had ties to Sicily and he was truly passionate about the preservation of the land and the importance of additive free wine. After years in restaurants and retail Filippo decided to get back to the land the best way he knew how, become a winemaker. With a scant 11 hectare farm, 4 of which are under vine, Filippo and Nancy have built the tiny Lamoresca estate from the ground up. While reviving his own olive groves and vines, Filippo spent several vintages with his comrade and fellow winemaker Frank Cornelissen making wine high on the slopes of Mt. Etna. La Moresca is the only winery for roughly 50 square km’s and Filippo and his farm hand Gaetano work the land endlessly by hand.\u003c\/p\u003e\u003cp\u003eLamoresca is located in the southern most corner of the province of Catania, between Etna and Gela on the southern coast, at ~450 meters above sea level. The area has a combination of deeply compressed sandstone soils mixed with calcium and iron rich clay. The old vines are a mixture of nero d’avola, grenache and nerocapitano (frappato) for the reds, and the extremely rare vermentino corso and some roussanne for the white; all of which are worked without the aid of any chemical or pesticide. The wines are naturally fermented without temperature control and only minimal sulfur is used, and only if deemed absolutely necessary.\u003c\/p\u003e","brand":"Lamoresca","offers":[{"title":"Default Title","offer_id":46949094555904,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/E5FC949E-CE04-44BB-B31F-8FF9E7E49CFD_1_102_a.jpg?v=1756830680"},{"product_id":"domaine-jean-marc-pillot-les-grandes-terres-bourgogne-rouge-burgundy-france-2023","title":"Domaine Jean-Marc Pillot \"Les Grandes Terres\" Bourgogne Rouge, Burgundy, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Pinot Noir. Jean-Marc owns a parcel Pinot Noir in the village of Remigny, just south of Chassagne-Montrachet, and produces an exemplary Bourgogne Rouge from his 65-year-old vines there. Given a proper 12-month élévage in used barrels, this Bourgogne is succulent and exuberant, with wild berry fruit, energetic tannins and an overall impression of vibrant silkiness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJean-Marc Pillot is the fourth generation of his branch of the Pillot family to tend vineyards in Chassagne Montrachet. He joined his father, Jean, in 1985 to learn the craft of “vigneron”. After six years of working side-by-side, Jean-Marc assumed the direction of the domaine in 1991 with the assistance of his wife, Nadine, and his sister, Beatrice. Of course, his father, Jean, remains by his side rendering advice and valuable assistance in the vineyards (often while he is tending the garden in back of the chai!). Jean-Marc has instituted several changes at the estate, the most prominent of which is the construction of a new cave. Of equal importance, Jean-Marc expanded the amount of vineyards under cultivation and has made subtle modifications in vinification and elevage to place his own “mark” on this estate which now covers approximately fifteen hectares with an annual production of, more or less, 60,000 bottles.\u003c\/p\u003e\u003cp\u003eThe domaine is dominated by its production of white wines but there are important cuvées of red wine produced here as well. Vineyard holdings are spread throughout the village of Chassagne with subsidiary parcels in Puligny, Santenay, Meursault and Remigny (to the south). This breadth of real estate enables the Pillot family to produce a stunning range of wines that put on brilliant display the intricacies of terroir in this southern tier of the Cote de Beaune. The estate’s jewels are its premier crus blancs (Baudines, Chenevottes, Macherelles, Vergers, Morgeot, Caillerets, La Maltroie and Champs Gain) and premier cru rouges (Macherelles, Morgeot, Clos St.Jean), all within the boundaries of Chassagne Montrachet. However, one should not overlook several gems that come from less exalted appellations, such as the Bourgogne Blanc “Grands Champs”, the Bourgogne Rouge “Grandes Terres”, and the expressive Santenay Rouge “Champs Claude”; and, of course, there are the fine village wines in both white and red from Chassagne. Jean-Marc also accesses grapes in very limited quantities from interesting appellations like his Montagny 1er Cru “Les Gouresses” and Saint Romain Blanc “La Perriere”.\u003c\/p\u003e\u003cp\u003eThe vines in most parcels are between 25 and 50 years old; in certain instances the vines are considerably older, reaching the 100 year mark in Clos Saint Jean and Clos Saint Marc (within the cru of Vergers). Traditional viticultural practices are used in the vineyards. Both Cordon de Royat and Guyot Simple pruning and training systems are employed. The spring and summer months are the time for intensive work in the vineyards to control the size and quality of the harvest, the work including de-budding, leaf-control and, when necessary, the vendange en vert. The vineyards are plowed, no herbicides are used and planting is at high density (10,000 vines per hectare on the village level; 12,000 vines per hectare on the 1er Cru level).\u003c\/p\u003e\u003cp\u003eHarvest is manual. The white wines are almost all fermented and aged in barrel with a regimen of 10% to 30% new oak (the degree depending on the structure and importance of the wine). The wines are aged on the fine lees for twelve months and then are racked out of barrel into stainless steel tanks to clarify and settle naturally for an additional six months. The extra aging avoids the necessity to cold stabilize the wine. The red wines are destemmed entirely; the grapes undergo a brief cold maceration (up to five days) and then the alcoholic fermentation covers 10 to 12 days with both remontage and pigeage being practiced daily during that period. The reds are racked into barrel where the malolactic fermentation occurs; the wines are left in contact with the fine lees for twelve months; then, the wines are racked from barrel into stainless steel for an additional six months of aging before being bottled without filtration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Domaine Jean-Marc Pillot","offers":[{"title":"Default Title","offer_id":46949094719744,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/25BB0DC3-BFD7-4392-B3A0-96871F125B2B_1_102_a.jpg?v=1756332153"},{"product_id":"nicolas-carmarans-mauvais-temps-aveyron-france-2023","title":"Nicolas Carmarans \"Mauvais Temps\" Aveyron, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM STEVEN GRAF:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Fer Servadou. The vines are about 30 years old and look over the Selves river on their steep cliff. Mauvais temps or bad times is a century old name for this place where it never rains, so you never get a day off!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor a long time, Nicolas ran a natural wine bar in Paris. From 2002 to 2007 he dabbled in winemaking in the same appellation where his great-grandfather made wine. Then, after purchasing his prized \"Le Mauvais Temps\" site, he was all in. He's worked tirelessly to restore the natural terroir of this beautiful site, surrounded by forests and all the biodiversity responsible for the unique character of his unique wines. Never any chemicals or pesticide, minimal sulphur, and truly authentic.\u003c\/p\u003e","brand":"Nicolas Carmarans","offers":[{"title":"Default Title","offer_id":46999801594112,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/CE5870B8-FD78-4293-8410-C400353DA4CB_1_102_a.jpg?v=1757443095"},{"product_id":"foradori-teroldego-trentino-alto-adige-italy-2023","title":"Foradori \"Teroldego\" Trentino Alto-Adige, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Teroldego. The fruit is fermented spontaneously with indigenous yeasts. Aging takes place in cement tanks and used foudres of 20 to 40 hectoliters for about a year. S02 is usually added only at bottling, between 40-50mg\/l. In warm vintages with low PH, it may be added after malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eElisabetta’s journey in her “wine life” is a familiar tale, but one that we never tire of hearing. The early death of her father unexpectedly hurtled her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. \u003cbr\u003e\u003cbr\u003eDespite her star rising as \"the queen of Teroldego\" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”.\u003cbr\u003e\u003cbr\u003eEven with a proven track record, starting from scratch does not always guarantee success. Decisions like progressively replanting the majority of the land from pergola to guyot, radically changing vinifications, producing single vineyard expressions of Teroldego (in amphora no less!); there was no way to know if this would resonate with established or new customers. Still, Elisabetta stayed true to her instincts and, as we now know, kept her proverbial throne.\u003cbr\u003e\u003cbr\u003eElisabetta is still very much a daily presence and \"the face\" for most of the winery's fans. But if you've been following the estate over the last decade it's likely you've met and interacted with her three children Emilio, Theo and Myrtha. All three are lovely and very much evolving the winery into its next phase of existence.\u003cbr\u003e\u003cbr\u003eEmilio, the eldest son, has been around the longest and, unbeknownst to most, has headed the viticulture for quite some time. And after many years in the with his mother, he's been solely responsable for making the wines since 2013. His brother Theo travels the most to represent the winery. He also communicates with people like us (importers, distributors) and is and integral part of the winemaking since 2016, serving as a confidant and advisor to Emilio.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":47031290331392,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/C41361CC-B40F-4962-AC7B-866F89C7F0FC_1_201_a.jpg?v=1758657251"},{"product_id":"julien-guillot-clos-des-vignes-du-maynes-les-crays-burgundy-france-2023","title":"Julien Guillot Clos des Vignes du Maynes \"Les Crays\" Burgundy, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PERCY SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eJulien Guillot's \"les Crays\" is 100% Pinot Noir from 40+ year-old vines in this very chalky vineyard in the Macon, vinified with zero added sulfur. It has a dark red core with clear violet edges. It's bright and delicate with aromas of rhubarb, herbs, and raspberry fruit. The palate is high-toned, pretty red fruit and bright minerals. Great acidity and light tannin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOne visit to Clos des Vignes du Maynes in southern Burgundy’s Mâconnais is all it takes to experience thousands of years of viticultural history. With remnants of an old Roman wall on the property, an 1100-year-old winemaking heritage dating back to the powerful medieval monks of Cluny, and nothing but selection massale to replant the vineyards (no clones), the Guillot family has every reason to believe that they are the oldest organically farmed winery in France. Julien Guillot is the contemporary steward of this land, worked by his family since 1954. That his grandfather was never seduced by the seemingly magical powers of chemical herbicides and pesticides at the height of their post-war popularity has allowed the Clos to be continuously run by nature’s good graces, abundant soil nutrients, and an ancient savoir faire passed down through generations of dutiful guardians.\u003c\/p\u003e","brand":"Julien Guillot Clos des Vignes du Maynes","offers":[{"title":"Default Title","offer_id":47041978237184,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2EEC34D6-7712-4845-B759-E91DEF7216D9_1_201_a.jpg?v=1758655579"},{"product_id":"brovia-garblet-sue-barolo-piedmont-italy-2021","title":"Brovia \"Garblèt Sue\" Barolo, Piedmont, Italy 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe formidable “cru” of Garblet Sué (also referred to as “Fiasco”) is in Castiglione Falletto on south\/southeast slopes at 250 meters with limestone soils. The Garblet Sué” is a fraternal twin to the more stern and imposing “Villero” with the classic restrained power of the best of the wines from this classic village in the heart of the Barolo zone. The site is 0.7 hectare with vines planted in 1970 and 1979. It distinguishes itself by its enormous energy, a positive and heady wine with a gorgeous interplay of black fruits and minerals. The lively presence on the palate reminds one of the remarkable ability of Nebbiolo to retain its vibrant acidity while building its sugar reserves. 2,500 bottles produced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011, and Giacinto in 2014, but Giacinto’s daughter Elena and her husband Alex Sanchez are now completely engaged as the fourth generation in the affairs of this family-run estate. For our part, Rosenthal Wine Merchant has worked in close collaboration with the Brovia family for several decades, having made our first purchases in the exceptional 1978 vintage.\u003c\/p\u003e\u003cp\u003eThe Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best “cru” of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October.\u003c\/p\u003e","brand":"Brovia","offers":[{"title":"Default Title","offer_id":47041978401024,"sku":null,"price":185.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3CDB99AC-65E3-4D52-91E7-2608A511F794_1_201_a.jpg?v=1758655434"},{"product_id":"cain-vineyard-nv15-cain-cuvee-napa-valley-california-nv","title":"Cain Vineyard \"NV15 Cain Cuvée\" Napa Valley, California NV","description":"\u003cp\u003e\u003cstrong\u003eFROM CAIN VINEYARD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eEver since 1998, in the Cain Cuvée, we’ve been blending two vintages. It’s a method that creates balance and complexity. The NV15 is a composition of 2014 and 2015, two rather powerful years. 2014 was the third year of our most recent drought, and 2015 had a very low yield due to cool foggy weather during flower ing in late May...that’s farming. There’s a big chunk of the inimitable Cain Vineyard here: fresh, aromatic, savory. But keep in mind that the ones chosen specifically for the Cain Cuvée will be our lightest, most drinkable lots, often from the coolest parts of the vineyard and usually from the older vintage, with more time in cellar. We build our Cuvée on a base of wines specifically harvested and vinified for the purpose of lightness and freshness. This is a wine of intention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe success of Cain depends on the combination of an incredible site, an inspired vision, patient, persevering, and tenacious ownership, and the unending hard work of the Cain team. Take any of these key elements away, and you would not be reading this—nor would we even be writing it. Each year, our work on Spring Mountain is marked by a few almost sacred moments in both the vineyard and the cellar: the beginning of pruning, the end of pruning, budbreak, flowering, veraison, bottling, the arrival of harvest interns, the beginning of harvest, the making of the wine, the end of harvest. Some of these events we acknowledge with ceremony, others we quietly observe. What follows are our thoughts and observations, our questions and curiosity about this endlessly fascinating alchemy and its history that begins in the vineyard and results in the beautiful, complex, nuanced, refined glass of wine in your hand.\u003c\/p\u003e","brand":"Cain Vineyard","offers":[{"title":"Default Title","offer_id":47041979121920,"sku":null,"price":61.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/9794CE11-E7A4-4BAB-9477-8D97EEFA71E2_1_201_a.jpg?v=1758655593"},{"product_id":"conestabile-della-staffa-liatiko-rosso-umbria-italy-2024","title":"Conestabile della Staffa \"Liatikò\" Rosso, Umbria, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Aleatico (“Liatikò” is the old Greek spelling). Spontaneous fermentation with 8 days maceration, without temperature control. Aged in fiberglass tanks for 6 months. Racked twice in winter during the waning moon. No filtering or fining and minimal added sulfur, as necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe history of the wines of Conestabile della Staffa is truly a window into the history of the Umbrian paradigm. Wine and culture collide under the guidance of master natural wine-whisperer, eno-artisan Danilo Marcucci. La Staffa is of his wife's family ancestry, this is made clear every time Danilo speaks of the property...he is merely a guest, married to the vines and his wife Alessandra's noble lineage. The family history of Conestabile della Staffa is long and complicated, as one would expect for a noble family that dates back through the middle ages. The Conestabile families originated in Orvieto, the southwestern corner of Umbria just north of Rome. The Della Staffa family dates back to antiquity and is from Perugia, just several kilometers from the winery. An arranged marriage in the 1700’s brought together these two important and noble families, both interested in consolidating land and influence in what was a very poor region.\u003c\/p\u003e\u003cp\u003eToday Conestabile della Staffa is literally being reborn, re-envisioned by the work of Danilo Marcucci. It's an undertaking of epic proportions. Over 12 hectares of vines, many of which have been in disrepair for over a decade, but were planted in the early 1970's. Luckily the land was never touched by chemicals. The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy's great 'masters' (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli and others). Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulfur. \"No technology\", as Danilo would say.\u003c\/p\u003e","brand":"Conestabile della Staffa","offers":[{"title":"Default Title","offer_id":47080244904192,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/CB5AA94C-27F1-47E8-BBBF-197A92863755_1_102_a.jpg?v=1759864835"},{"product_id":"guy-breton-fleurie-magnum-beaujolais-france-2023","title":"Guy Breton \"Fleurie\" MAGNUM, Beaujolais, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Sourced from the lieu-dit Poncié, 100% whole-cluster fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eGuy Breton is known by his friends as P’tit Max—though he is anything but petit, by the way. He took over the family domaine from his grandfather in 1986. Until that point, the family was selling their fruit to the large cooperative wineries which dominated the region and were gravitating towards a uniform style. The rise of imported yeast cultures to impart flavor and aroma, the use of high-tech carbonic maceration, and the widespread commercialization of Beaujolais Nouveau debased the region’s reputation, and Beaujolais came to be seen as one-dimensional, lacking any expression of the native terroir. Following the example of traditionalist Jules Chauvet, Guy and three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard, soon hoisted the flag of this back-to-nature movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. The Gang called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result allows Morgon to express itself naturally, without make-up or plastic surgery: rustic, spicy, loaded with schist minerals and at the same time, refreshing and deep-down delicious.\u003c\/p\u003e\n\u003cp\u003eBreton’s domaine is comprised of just over four hectares (10.6 acres), most of which lies in the appellation of Morgon, above the village of Villié-Morgon. He supplements his own harvest with purchased fruit from surrounding appellations, enabling him to vinify a diverse portfolio of Beaujolais crus. His own vineyards, which exceed a century of age in some parcels, are located in the Morgon climat “Les Charmes”, primarily in the high-altitude lieu-dit “Saint-Joseph,” where slow ripening allows for low alcohol and great freshness in the wines. Max is among the first in the region to start picking each year, cooling down his harvest and pressing before the end of fermentation to craft wines he likes to drink: bright, aromatic, low in tannin, and dangerously easy to quaff down to the last drop.\u003c\/p\u003e","brand":"Guy Breton","offers":[{"title":"Default Title","offer_id":47105179844864,"sku":null,"price":133.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_6881.jpg?v=1760469665"},{"product_id":"poderi-cellario-jo-lino-piedmont-italy-2024","title":"Poderi Cellario \"Jo-Lino\" Piedmont, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Grignolino. Half of the grapes go through 20 day carbonic maceration, and the other half go through a traditional 5 day maceration. Both lots are then blended, following by aging in cement tanks until bottling in June. No fitering or fining, and minimal added sulfur, as necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":47105180074240,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_6888.jpg?v=1760470240"},{"product_id":"partida-creus-cl-clarete-catalonia-spain-2023","title":"Partida Creus \"CL\" Clarete, Catalonia, Spain 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM VIVANT SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e⅔ Garnacha Blanca and ⅓ Garnacha Tinta from Grenache's spiritual homeland in Terra Alta, both macerated and blended together before fermentation is finished. A really pretty wine: ripe, tart red fruits with elegant dried floral and leather secondaries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor many, Partida Creus is the winery with the highly recognisable two-letter labels. So often when we talk about wine, the focus is on the soils, the winemaking and the practices in the vineyards. And whilst that is the key philosophy with all of my producers, Partida Creus for me, is so much more than that, and much more than its iconic labels — it is the people, it is their passion.\u003c\/p\u003e\u003cp\u003eA key component of their wines is freshness and precision, salinity, delicate fruit and acidity. These are wines made to be drunk, to be enjoyed, authentic and living. They respect their heritage and the heritage of the area they choose to live, but most important to Antonella and Massimo is to respect the land they now choose to call home.\u003c\/p\u003e","brand":"Partida Creus","offers":[{"title":"Default Title","offer_id":47216053846272,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/24DB1963-D44F-4F99-A3E5-18B4E7915E24_1_201_a.jpg?v=1762289782"},{"product_id":"chateau-musar-jeune-rouge-bekka-lebanon-2022","title":"Château Musar \"Jeune Rouge\" Bekka, Lebanon 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM CH TEAU MUSAR:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMusar Jeune Red is an unoaked blend of Cinsault, Syrah and Cabernet Sauvignon from youthful Bekaa Valley vines. Meant for current consumption – within a few years of the harvest – this deeply-coloured, vividly fruity style, first produced in 2007, may yet prove to be a ‘keeper’. Inky-dark, silky-textured and aromatic, with blackcurrant, raspberry and cherry jam flavours and a warm, spicy finish, it has been likened to a fine Roussillon red.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon’s 6,000-year winemaking tradition and his travels in Bordeaux. His ‘wines with noblesse’ greatly impressed senior officers in the army following on from the French mandate of the 1920s. Major Ronald Barton, of Château Langoa-Barton, stationed in Lebanon during World War II became a great friend, strengthening the links between Chateau Musar and Bordeaux that remain to this day.\u003c\/p\u003e\n\u003cp\u003eSerge Hochar, Gaston’s eldest son trained as a civil engineer, then decided to study oenology and with the encouragement of his father became a student of Emile Peynaud at the University of Oenology in Bordeaux. Having declared to his father “I want to make the wine my way, I want it to be known world-wide – and I want you to quit!” he became Chateau Musar’s winemaker in 1959, Gaston senior having graciously given way. He then spent 18 years perfecting the formula for Chateau Musar’s Red and was selected as Decanter Magazine’s first ‘Man of the Year’ in 1984 for his dedication to producing superb quality wines during Lebanon’s Civil War (1975-1990). Serge had two sons: Gaston and Marc. Both have studied engineering and worked in the banking sector. Gaston now manages the day-to-day running of the Chateau Musar winery, Marc its commercial aspects.\u003c\/p\u003e","brand":"Château Musar","offers":[{"title":"Default Title","offer_id":47255053205760,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/8DD6063C-3DE7-4A3F-A852-58166010CA16_1_102_a.jpg?v=1762907849"},{"product_id":"foradori-morei-magnum-trentino-alto-adige-italy-2016","title":"Foradori \"Morei\" MAGNUM, Trentino-Alto Adige, Italy 2016","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe results obtained through years of biodynamic farming and observing stability in the vineyard emphasized the character of each plot of land and made us realize that we would need to undertake a separate vinification across two vineyards. Through the use of amphorae (Tinajas from Villarrobledo, Spain), with their particular shape and the porosity of the clay that they are made of, the winemaking process is undertaken with purity and balance. The process of turning grapes into wine is not effected by outside influences; the amphora acts as a shield, allowing the grapes to progress with only the character of the earth and grape variety as their guidance. Morei means ‘moro’ or ‘dark’ in the Trentino dialect and the grapes cultivated in this vineyard are a firm echo of this. Their roots rest among the pebbles and the sand in the earth carried by the Noce River, cultivating wines with a texture of minerality and density. Morei Teroldego resumes form and is reborn amplified and transformed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eElisabetta’s journey in her “wine life” is a familiar tale, but one that we never tire of hearing. The early death of her father unexpectedly hurtled her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. Despite her star rising as \"the queen of Teroldego\" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":47255053238528,"sku":null,"price":163.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7445.jpg?v=1762909197"},{"product_id":"pullus-pinot-noir-stajerska-slovenia-2023","title":"Pullus \"Pinot Noir\" Štajerska, Slovenia 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM VINUM:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eHand harvested. The maceration took place in three stages. The first stage is the so-called cryomaceration which lasts three days at very low temperatures. The second stage involves a sudden increase in temperature and a controlled alcohol fermentation. The third stage is the so-called prolonged maceration. The first stage helps us develop the fruitiness and the varietal character, during the second stage the color is extracted, and the third stage adds to the complexity of the wine. The agreeable acids and the harmonious taste were developed through partial ageing in a big 4000-liter barrel for eleven months and small 225-liter French oak barrels. \u003c\/p\u003e\u003cp\u003eThis Pullus Pinot Noir is of a ruby color and it delights with a pronounced fruity\/earthy bouquet which reminds of strawberry marmalade and dried cranberry, complemented with a lovely velvety medium finish and enhanced by the sophisticated aromas of dark chocolate. North-east Slovenia has the IDEAL climate for Pinot Noir, so for Pinot Noir lovers this is a must!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePtujska Klet winery cellars have been used for storing and aging wine since 1239. Located under the historic town of Ptuj founded by the Romans, the Ptuj Cellar is one of the oldest in Europe. Above it one can find a state-of-the-art modern winery focused on vinifying fresh, cool climate wines that Štajerska region is famous for. Varieties such as Pinot Grigio, Sauvignon Blanc and Pinot Noir thrive here and produce vibrant, elegant and fruit forward wines. A casual, light blend known as Haložan is a fun local wine often used for wine spritzers, traditionally made by mixing it with sparkling water.\u003c\/p\u003e","brand":"Pullus","offers":[{"title":"Default Title","offer_id":47255053730048,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/F7588E8A-EDC4-4CB8-917D-2D248A791F33_1_102_a.jpg?v=1762907883"},{"product_id":"les-lunes-cabernet-sauvignon-sonoma-county-california-2023","title":"Les Lunes \"Cabernet Sauvignon\" Sonoma County, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM ZEV ROVINE SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Cabernet Sauvignon, Merlot, Cabernet Franc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eShaunt Oungoulian and Diego Roig produce two wines, Populis and Les Lunes Wine. In addition to making wine, they farm and manage over 8 ha of vineyards in Sonoma and Napa and are committed 100% to organic farming and restoring and preserving older and historic vineyards in those counties. Their Les Lunes Wines are made from these vineyards and the top sites from their growers in Mendocino County. The Les Lunes Wines show the more classic, refined, elegant, and ageable side of natural wine. Their facility is literally the basement of Shaunt’s parents’ house in Orinda, just east of Berkeley. This allows them to produce wine without the interference of other wineries’ yeasts or influences as well as allowing them to age their wine for multiple vintages before release if needed. They are absolutely 100% committed to farming and producing wines organically. They make no additions to the wines save for a small dose of sulfur before bottling if needed, as determined on a barrel by barrel basis.\u003c\/p\u003e","brand":"Les Lunes","offers":[{"title":"Default Title","offer_id":47255056384256,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/CDBD6E90-0749-4CF3-8C3E-0F6C3048790E_1_102_a.jpg?v=1762907811"},{"product_id":"vinhos-gota-prunus-tinto-private-selection-dao-portugal-2022","title":"Vinhos Gota \"Prunus\" Tinto Private Selection, Dao, Portugal 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e80% Jaén, 10% Tinta Roríz, 5% Alfrocheiro, 5% others (co-ferment). Handpicked fruit, a majority of the lot is destemmed, although there is always whole cluster co-fermentation with particular lots. Stainless steel – 24 hours cold soak with 12 days skin soak. The wine is pressed then aged in French and Portuguese oak for 6 months and 6 months in the bottle before release. Dry farmed, sustainable\/non-certified organic. The small, single vineyards that comprise Prunus are located in the lower elevations of the bowl that is the Dao. While they collect 2200-2400 heat units each vintage, there are cooling winds that come off the mountain-sides to retain natural acids in the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eNatalia Jessa is on the forefront of becoming the new face of Portuguese wines and one of the hardest working people around. Having relocated to Portugal for love from Poland via Ireland to Oporto, Natalia Jessa has really taken grasp of what is virtually an underserved market for inexpensive and incredibly delicious Portuguese wine. She says it herself in the most adorable broken Portu\/Polish English accent: “Drink it, don’t overthink it.”\u003c\/p\u003e\u003cp\u003eNatalia leverages long standing relationships and vineyard knowledge in each region where she orchestrates the entire production in conjunction with a “winemaker on the ground”. Each local expert friend helps Natalia source the most organic grapes from the best soils for each native grape variety within each region. These wines are very unique and true to place.\u003c\/p\u003e","brand":"Vinhos Gota","offers":[{"title":"Default Title","offer_id":47255056679168,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7444.jpg?v=1762909183"},{"product_id":"pierre-marie-chermette-les-griottes-beaujolais-france-2024","title":"Pierre-Marie Chermette \"Les Griottes\" Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM WEYGANDT-METZLER IMPORTING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eChermette doesn’t exclude their older vines (100 years old!) from the fun of Nouveau. Here, they are the star. Generously textured and complex, it'll even stand up to a little bottle age. Drink one now and another when winter has set in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eA masterful 5th generation grower, Pierre has maintained the strict traditions of his ancestors and of the region, with more tenacity than most. Despite fashions changing, Pierre has, for his entire life, adhered only to the classic methods handed down from his family. This means farming in as sustainable a manner as possible, only using indigenous yeasts for every wine, long fermentations and making whole-cluster (semi-carbonic) wines in the old foudres built by his great-grandfather. Pierre Chermette's yields are so low and the grapes so naturally ripe that he does not chaptalise. The wines are bottled with little or no filtration and the addition of no sulfur or very little depending on the cuvée.\u003c\/p\u003e","brand":"Pierre-Marie Chermette","offers":[{"title":"Default Title","offer_id":47255061889280,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7442.jpg?v=1762909144"},{"product_id":"guimaro-tinto-galicia-spain-2024","title":"Guímaro \"Tinto\" Galicia, Spain 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM JOSE PASTOR:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Mencía from many plots of vines around Ribeira Sacra with an average age of 40 years old. The soils are slate, granite, and sand and the wine is fermented and raised in stainless steel tank.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePedro Rodríguez of Adegas Guímaro descends from a long line of winegrowers working in the Amandi area, Ribeira Sacra’s most prime subzone of perilously steep south facing vineyards planted on local Losa slate, just above the river Sil. The previous generation, his parents Manolo and Carmen, still work with him in the vines. They named their winery Guímaro (meaning “rebel” in Gallego) when they established it in 1991.In the past, Pedro’s family had produced small quantities of wine for their own consumption and sold their wine in garrafones - 20-liter glass containers - to local cantinas. In the early 1990s, they began to bottle their wines, and Guímaro was one of the first adegas to join the Ribeira Sacra appellation when it was founded in 1996. Like other traditional winemaking regions of inland Galicia, the area was in steep decline until the early 1990s. Pedro’s winemaking has been and is resolutely traditional: for the single vineyard wines, they employ wild yeast fermentation, foot treading in open-top vessels, stem inclusion, low sulfur additions, and fermentation and aging in used foudre.\u003c\/p\u003e","brand":"Guímaro","offers":[{"title":"Default Title","offer_id":47299203268864,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7525.jpg?v=1763529101"},{"product_id":"catherine-pierre-breton-trinch-magnum-loire-valley-france-2023","title":"Catherine \u0026 Pierre Breton \"Trinch!\" MAGNUM, Loire Valley, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Cabernet Franc. \"Trinch!,” a punchy, bistro-style Bourgueil that’s both structured and glouglou, may be the most quintessential Breton cuvée of the lot. Young-vine Cabernet Franc, full of energetic vigor, is gently de-stemmed and cold-macerated in stainless steel to ensure maximal fruit expression. When served chilled, this bottling smells like a gravel road after a summer rain, firm and fresh, and leaves me craving a cold slab of terrine or gamey pâté.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCatherine and Pierre Breton are real life bon vivants vignerons of lore. They are passionate about what they do, enjoy sharing it with others, and entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm 11 hectares just east of Bourgueil in the village of Restigné. They produce Chinon, Bourgueil, and a bit of Vouvray, creating honest wines for both early consumption and aging. The Bretons received organic certification in 1991 and recently began the three-year process of seeking biodynamic certification. They’ve become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.\u003c\/p\u003e","brand":"Catherine \u0026 Pierre Breton","offers":[{"title":"Default Title","offer_id":47299207725312,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7528.jpg?v=1763529266"}],"url":"https:\/\/patronsaintwine.com\/collections\/red.oembed?page=13","provider":"Patron Saint","version":"1.0","type":"link"}