{"title":"USA","description":"","products":[{"product_id":"bardos-winter-walker-cider-sonoma-ca","title":"Bardos \"Winter Walker\" Cider, Sonoma, CA","description":"\u003cp\u003e\u003cstrong\u003eFROM BARDOS: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003eThese late varietal, high tannin apples were acquired from historic Walker Family Farm in Graton, Ca. Aged for six weeks in stainless, the result is a clean and complex cider with floral notes on the nose and a dry finish. Harvested throughout the month of November, 2020 and bottled on the day of ♀. No added yeast or sulfites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBardos makes cider in the arid climate and sandy-loam soil of Northern California. A collective venture of friends and family, we produce ciders with minimal carbon footprint and a deep appreciation for sustainable agriculture and ancestral wine and cider-making traditions. Focusing on apples that have gone feral and derelict, the orchards with which we work are not farmed or irrigated; rather, they are stewarded in their old age. Without any additions other than the fruit we press, the ciders we make are an inspired expression of the unique lives, mysteries, and times of the trees, terroir and their fruit.\u003c\/p\u003e","brand":"Bardos","offers":[{"title":"Default Title","offer_id":44138589225216,"sku":"","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_94b2c023-7b03-4b8e-a8c3-b5c2cf485146.heic?v=1702207391"},{"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":"wild-bush-wicket-piquette-spritzy-single-can","title":"Wild Bush \"Wicket Piquette\" Spritzy Single Can","description":"","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":44338858262784,"sku":null,"price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_b3ba9472-e229-4da2-8dd7-60ca5b80755e.heic?v=1739037808"},{"product_id":"patois-parallel-voicing-apple-grape-cider-virginia-2022","title":"Patois \"Pastiche\" Grape Cider, Charlottesville, Virginia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM PATOIS: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003e38% Chardonel from M\u0026amp;R Vineyard in Shenandoah County. Silt and clay loams of weathered limestone, 1100’. 37% Seyval Blanc from Lovingston Vineyard in Nelson County. Clay loam of weathered granite and gneiss, 650’. 19% Chardonel from Zephaniah Vineyard in Loudoun County. Silt loam of greenstone, 500’. 6% Vidal Blanc from Bluestone Vineyard in Rockingham County. Silt loam of weathered limestone, 1100’.\u003c\/p\u003e\n\u003cp\u003eMirroring our experience with the wide harvest window of cidermaking, and because of our limited infrastructure curtailing the amount of fruit we can process in one day, we made several partial to one ton picks from a variety of sites from late August to mid September. The result is a long, continuous fermentation that reached our bottling target in early October. One of us climbs into the vertical basket press to foot stomp the whole cluster grapes as the other tosses them in. The fruit is then very slowly pressed once, with the whole cycle taking ten to twelve hours. Juice settles overnight. Press fractions were re-combined as we feel the hybrids need their phenolics and our manual pressing is less extractive. Fermentation takes place in a mix of neutral French oak and steel tanks, racking together to finish in the bottle. Aged on lees for a minimum of 19 months before disgorgement (specific date is hand stamped on back label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePatois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this?\u003c\/p\u003e\n\u003cp\u003eWe don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance.\u003c\/p\u003e\n\u003cp\u003eWe work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed. We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":44532113342720,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/5A9B1C8F-0D3E-4712-8B32-E4FF720E09E6_1_102_a.jpg?v=1765327319"},{"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":"red-tail-ridge-perpetual-change-new-york-usa","title":"Red Tail Ridge \"Perpetual Change\" Sparkling, Finger Lakes, New York, USA","description":"\u003cp\u003e\u003cstrong\u003eFROM RED TAIL RIDGE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAromatics of lime peel, dried shiitake, honeysuckle \u0026amp; hibiscus. Tiny, vibrant bubbles with complex tart cherry, french bread, spices, and salt toffee on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe vision of Red Tail Ridge is to make beautiful, terroir-driven \u0026amp; varietally appropriate wines in a precise and responsible manner. Responsibility to us means taking care of the environment, benefiting the people here in the Finger Lakes, and operating the business using long-term vision. There is consistent focus on supporting the local economy whenever possible, ensuring sustainable practices are implemented throughout the organization, and thoughtful progression in the development of the winery and tasting spaces. Precision in everything from where the vines are planted \u0026amp; our viticulture program to picking choices \u0026amp; decisions throughout the wine-making process. Our vision is displayed daily through the practices here at Red Tail Ridge.\u003c\/p\u003e","brand":"Red Tail Ridge","offers":[{"title":"Default Title","offer_id":45117630906624,"sku":"","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_48f8ff54-3b3f-4e6d-ba74-04410dcd8393.heic?v=1715174264"},{"product_id":"caleb-leisure-just-under-there-california-2022","title":"Caleb Leisure \"Just Under There\" Sonoma, California USA 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM CALEB LEISURE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis comes from the same vineyard as the Other Hand cuvée. This is my closest source to the winery, just a 10 minute drive into the hills of Alexander Valley. The yields are incredibly low, the berries small and concentrated. Organic and dry-farmed. 50% Cabernet Sauvignon (4 different clones), 50% Zinfandel. Stomped, pressed within the hour. Fermented in clay and stainless, elevage in stainless. 1 year in bottle before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCaleb Leisure Wines is a small, one-person (aided greatly by the help of friends and family) natural wine project housed in Cloverdale, CA. I farm about a third of the fruit I use, adhering to principles of organics and permaculture. My winemaking is guided by ancient tradition and by properly grown organic and biodynamic California fruit. I make wine in my own facility. No additions or subtractions of any kind are made at any point.\u003c\/p\u003e","brand":"Caleb Leisure","offers":[{"title":"Default Title","offer_id":45950309859584,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_1fb1ed18-cd60-40a4-b95a-b6bc201b0917.heic?v=1732734507"},{"product_id":"forlorn-hope-queen-of-the-sierra-rose-california-2022","title":"Forlorn Hope \"Queen of the Sierra Rosé\" California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM FORLORN HOPE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe 2022 Queen of the Sierra rosé was grown on the Rorick estate vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Mondeuse and Zinfandel, with cameos from Tempranillo, Grenache noir, and Barbera, the wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. It presents a wonderful dynamic tension between an entry that displays a hint of roundness and the bright, electric acidity that makes up this wine’s backbone. \u003c\/p\u003e\u003cp\u003eThe fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The ferment proceeded with vigor and enthusiasm, and was completed in December following the harvest. We assembled all of the component wines in January 2023, and it was bottled unfined and unfiltered in February 2023. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Queen of the Sierra wines are a celebration of the steep limestone and schist slopes of Rorick Heritage Vineyard in the Sierra Foothills.\u003c\/p\u003e\u003cp\u003eMade from 100% Estate grown fruit, they are organically farmed, hand-harvested, spontaneously fermented by native yeasts, unfiltered and unfined, with nothing added but minimal effective sulfur. These are honest and pure California estate wines made with soul that are approachable in price as well as in the glass.\u003c\/p\u003e","brand":"Forlorn Hope","offers":[{"title":"Default Title","offer_id":46006232842496,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_4d40e3fd-b924-4338-9a34-40c8d8228407.heic?v=1728677970"},{"product_id":"ovum-for-love-nor-money-willamette-valley-oregon-2022","title":"Ovum \"For Love Nor Money\" Riesling, Willamette Valley, Oregon 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM OVUM WINE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFor Love nor Money was created from the oldest Riesling vines in the Dundee Hills, dating back to the 1970's. The gnarly vines are Biodynamically farmed, and we produce the wine in similar fashion - native yeast fermenation, adding nothing but sulfur. Fermented and aged (12 months) in one Austrian cask built specifically for Ovum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eEstablished in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon wines that are honest reflections of time and place. Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner. Fruit comes first - our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted.\u003c\/p\u003e\u003cp\u003eNative ferments, no subtractions or additions, except for SO2 - extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask. Ovum is committed to the exploration of Oregon’s wine growing regions by producing transparent wines of place. We remain open minded to embracing the diversity of Oregon, and will offer small production red wines given the time and place.\u003c\/p\u003e\u003cp\u003eAt Ovum, each wine is produced the same way - if the wine smells and tastes different, it has everything to do with terroir, and little to do with the winemaker. Our hope is that through our attention to detail and honest technique, we can produce old fashioned wines in the modern world.\u003c\/p\u003e","brand":"Ovum","offers":[{"title":"Default Title","offer_id":46017034289408,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_0ab2af86-829b-4868-9dbd-93d984250c2f.heic?v=1729112972"},{"product_id":"patois-morris-virginia-2023","title":"Patois \"Morris\" Amherst County, Virginia 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PATOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003e36% Ashmeads Kernel, 27% Wickson Crab, 18% Harrison, 14% Goldrush and 5% mixed crab and seedling apples from Morris Orchard in Monroe, VA. Clays of granitic schist, 950’ elevation. Wil Barnes, grower. Morris Orchard is a Virginia Century Farm, growing mixed fruits and vegetables and raising cattle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePatois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this? We don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance. We work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed. We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":46017034551552,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_6500e0d7-a1d0-43f0-a599-6089526c350c.heic?v=1729112828"},{"product_id":"patois-parallel-voicing-cider-virginia-2022","title":"Patois \"Parallel Voicing\" Cider, Virginia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM PATOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003eIn 2020, we macerated whole cluster Vidal for three days before pressing to ferment in a poly tank. Apples were then crushed into that ferment to macerate for an additional three days before being re-pressed into a 350 L used French oak barrel and poly tank. This wine was racked and aged under voile until the 2022 harvest. 2022 apples were soaked overnight and direct pressed into poly tanks. Once a healthy ambient yeast culture was thriving, we added a small sulfur dose to the 2020 wine and blended it into the 2022. This joint fermentation finished in bottle, aging sur lattes for 11-13 months before being riddled and disgorged by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePatois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this? We don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance. We work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed. We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":46079827411200,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_56a5802e-0142-4ffc-8d47-a5ee3605d452.heic?v=1734643877"},{"product_id":"unified-ferments-jasmine-green","title":"Unified Ferments Jasmine Green","description":"\u003cstrong\u003eFROM UNIFIED FERMENTS: \u003c\/strong\u003eOur Jasmine Green tea has been scented in the traditional style with eight different lots of fresh, whole jasmine buds before. This resulting jasmine-laden tea allows us to not only ferment the tea but also the flowers that flavor it. Our ferment produces an enveloping medley of eucalyptus, tuberose, and green peach which undertones the elegant expression of jasmine flowers. Jasmine Green pairs nicely with saltwater fish, rich clear broths like pho or consomme, or anything deep and mild which could benefit from a highly aromatic pairing. Enjoy chilled at your favorite sparkling wine temperature, and note the evolving aromatics as it warms in the glass.","brand":"Unified Ferments","offers":[{"title":"Default Title","offer_id":46179627303168,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_1824260d-4c79-4bc3-9a32-b70280eeb19e.heic?v=1734565927"},{"product_id":"patron-saint-champagne-stoppers","title":"Patron Saint Champagne Stoppers","description":"\u003cp\u003eKeep the bubbly fresh, keep the party going. \u003c\/p\u003e","brand":"Patron Saint","offers":[{"title":"Default Title","offer_id":46221430980864,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_2568.jpg?v=1739989787"},{"product_id":"troddenvale-house-cider-virginia-2022","title":"Troddenvale \"House Cider\" Virginia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM TRODDENVALE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003eMost fruit was pressed directly to a combination of 228L and 500L French\/American oak and Black Locust barrels between the months of September and November. Some varietals saw brief, overnight maceration before pressing. Upon completing an uninoculated, native primary fermentation, select barrels saw a reinvigoration of their lees by weekly or monthly Bâtonnage. Barrels were left undisturbed during the spring and summer until racked off gross\/fine lees and blended in the end of July of 2023. Bottled sparkling via traditional method and rested for an additional nine months undisgorged before its release. No additions of SO2 were made at any stage of this wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn their own words: “Troddenvale roughly translates to the ‘valley road’ and is inspired by a lengthy history of visitors traveling to the cradle of Virginia’s Warm Springs Valley. 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They have also started a food share (basically a farmer’s market) that’s transforming the region’s agriculture; their chicken farming neighbors now sell the majority of their chickens to customers in Western VA.\u003c\/p\u003e","brand":"Troddenvale","offers":[{"title":"Default Title","offer_id":46335492587776,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_04db807e-ab78-4039-89c4-b5d6f005dc72.heic?v=1739039108"},{"product_id":"unified-ferments-rhododendron","title":"Unified Ferments Rhododendron","description":"\u003cp\u003e\u003cstrong\u003eFROM UNIFIED FERMENTS:\u003c\/strong\u003e\u003c\/p\u003eRhododendron, known also by the name Labrador Tea or Greenland Lemon, is a layered expression of North American flavors. Wild harvested in the norther forests of Quebec, the tea produces both delicately tart and deep, buttery notes of fir and asian pear. Our ferment sharpens the tea’s mellow profile and brings forward an array of bright tannins, creating a profile with notes of dill, juniper, watermelon candy, and cedar. Rhododendron pairs excellently with seared scallops, kale caesars, squash risotto, or anything that might make you reach for a chardonnay. Serve at your favorite white wine temperature, and enjoy this refreshing heat-beater all summer long.","brand":"Unified Ferments","offers":[{"title":"Default Title","offer_id":46335492882688,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_299181db-93d3-4a67-89c6-2fcde7427af8.heic?v=1738192328"},{"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":"jolie-laide-trousseau-gris-california-2024","title":"Jolie-Laide \"Trousseau Gris\" California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM JOLIE-LAIDE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePlanted in the late 1970s, these rare, near extinct vines with massive, gnarly trunks produce unique and fascinating fruit. In return, the wine made from them is always beguilingly complex and nuanced. Since our first Fanucchi Wood Road Trousseau Gris bottling in 2010, the wines have shown a strong structural foundation with vintage driven character. However, vine yields vary, and in 2024, Mother Nature graced us with half the fruit yielded in 2023 making this Trousseau Gris as rare as the old vines that produced it.\u003c\/p\u003e\u003cp\u003eTo preserve natural acidity, we harvested the grapes early and foot stomped them for a three day whole cluster cold soak. This gentle maceration adds subtle phenolic texture and mouthfeel, lifted aromatics, and a gorgeous rose gold hue. The now roseate juice was gently moved to a combination of neutral puncheon and stainless steel for a slow and cold native yeast fermentation. Once primary fermentation was complete, the wines were moved to neutral puncheons and barrique for a 6-month élevage to preserve freshness and aromatics. The 2024 Trousseau Gris is a fresh and elegant wine showing off summer melon, nectarine, white tea, and pine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJolie-Laide is a two-person operation based in a Sebastopol winery where winemaker Scott Schultz and his partner Jenny Schultz make only 500 cases of wine a year under their own label. The name Jolie-Laide translates loosely to “Pretty-Ugly,” a French term of endearment to describe something that is unconventionally beautiful. Scott \u0026amp; Jenny make some of the most unique and highly sought-after natural wines in California, using simple winemaking methods--whole cluster, foot crushed, indigenous yeasts, aged in neutral oak and little to no sulfur added.\u003c\/p\u003e","brand":"Jolie-Laide","offers":[{"title":"Default Title","offer_id":46645151662336,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B4816318-D7AB-4CD7-A79F-8B430A6872F2_1_102_a.jpg?v=1746633381"},{"product_id":"ashanta-calypso-sonoma-county-california-2023","title":"Ashanta \"Calypso\" Sonoma County, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM ASHANTA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Chardonnay. Hand sorted grapes were direct pressed into a stainless tank where it fermented for 19 days. Aged sur lie in neutral oak for 10 months, no battonage. No additions or subtractions. Unfined, unfiltered, zero SO2. Mineral, zesty, quartzine, quince, crisp. Opens up beautifully after a couple of hours. Can be decanted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAshanta Wines abides by zero:zero, traditional winemaking practices and makes a full range of bespoke wines. From experimental multi-fruit co-ferments, Pet-Nats, skin contact whites, field blends and elegant California Reds. Our wines are terroir driven expressions of Pachamama and her seasons. Unfined. Unfiltered. Wild yeast fermentations. Zero S02. We source our fruit from family-operated vineyards and work with growers who farm with organic and\/or biodynamic practices. We hand pick some of our growers’ vineyards and sometimes, we forage for wild fruit in both the wilderness and urban spaces.\u003c\/p\u003e","brand":"Ashanta","offers":[{"title":"Default Title","offer_id":46682331513088,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/75B85BDF-8800-4244-B5AB-51CA998CC89B_1_201_a.jpg?v=1747770289"},{"product_id":"breaking-bread-marmalade-sonoma-county-california-2024","title":"Breaking Bread \"Marmalade\" Sonoma County, California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM BREAKING BREAD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e70% Muscat Blanc, 15% Chardonnay, 15% Sauvignon Blanc. With this vintage of the orange wine, we wanted to bring in additional layers of complexity and to experiment with other varieties. We decided to add equal parts of Chardonnay and Sauvignon Blanc to the dominant Muscat Blanc and once again took a delicate approach. The Chardonnay contributed more weight and complexity to the mouthfeel, while the Sauvignon Blanc brought in more acidity and higher notes. All grapes were destemmed into the fermenter bin with zero sulfur added and we let the native yeast build up a population, which took about five days. From there we allowed it to go another five days fermenting on skins, for a total of ten days on the skins, making for more balanced phenolics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBreaking Bread Winery began as a creative outlet for Erik Miller, the esteemed and experienced winemaker of Kokomo Winery. What started as an exploration of different winemaking techniques and new takes on old varietals has evolved into something even more straightforward – Breaking Bread is a lifestyle wine. We source from the best growers who farm sustainably and organically. We touch the wine as little as possible, but ensure it arrives in your glass clean and stable. We believe in using native yeast and little new oak. We believe in minimizing our environmental footprint by using lightweight glass and foregoing tin capsules. We believe in honoring ancient winemaking techniques, from skin-contact white wines to carbonic maceration to method ancestral sparkling wine.\u003c\/p\u003e","brand":"Breaking Bread","offers":[{"title":"Default Title","offer_id":46682332201216,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/52105B9A-9AC3-4FDF-8BD4-69E7FD3DEDC8_1_201_a.jpg?v=1747770462"},{"product_id":"ashanta-amanacer-rose-mendocino-county-california-2023","title":"Ashanta \"Amanacer\" Rosé, Mendocino County, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM ASHANTA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Tempranillo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAshanta Wines abides by zero:zero, traditional winemaking practices and makes a full range of bespoke wines. From experimental multi-fruit co-ferments, Pet-Nats, skin contact whites, field blends and elegant California Reds. Our wines are terroir driven expressions of Pachamama and her seasons. Unfined. Unfiltered. Wild yeast fermentations. Zero S02. We source our fruit from family-operated vineyards and work with growers who farm with organic and\/or biodynamic practices. We hand pick some of our growers’ vineyards and sometimes, we forage for wild fruit in both the wilderness and urban spaces.\u003c\/p\u003e","brand":"Ashanta","offers":[{"title":"Default Title","offer_id":46803950272768,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/73952C40-C7B9-41E8-9A81-8B45E4EDB0FB_1_201_a.jpg?v=1752010213"},{"product_id":"patois-infinite-canon-iii-cider-rappahannock-county-virginia-2022","title":"Patois \"Infinite Canon III\" Cider, Rappahannock County, Virginia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM PATOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003e28% certified organic Grimes Golden and Stayman apples from The Farm at Sunnyside in Washington, harvested in 2022. Clay loam of granitic schist with quartz fragments, 850’. 26% Arkansas Black from Williams Orchard in Flint Hill, harvested in 2022. Gravelly loam of granitic gneiss, 650’. 6% unsprayed York from Rock Hill Farm in Flint Hill, harvested in 2022. Loam of granitic schist with mica fragments, 550’. 41% perpetual reserve (2019-2021) from these sites.\u003c\/p\u003e\u003cp\u003eThe perpetual reserve is an attempt to mediate the (sometimes wildly) variant Virginia vintages and combine the depth of aging with the energy of the most recent year’s fruit. 2022 produced more delicate and earthy fruit, so this iteration is more about florals and finesse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePatois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this? We don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance. We work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed. We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":46961313382656,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/4104750D-6057-448A-9CAC-BA7E893E87DA_1_102_a.jpg?v=1756830918"},{"product_id":"unified-ferments-soba","title":"Unified Ferments Soba","description":"\u003cp\u003e\u003cstrong\u003eFROM UNIFIED FERMENTS:\u003c\/strong\u003e We are thrilled to introduce our latest collaboration with Kettl. Based in Greenpoint, Brooklyn, Kettl sources and imports exceptionally fine Japanese tea, showcasing a wide range of expressions. Our collaboration highlights the breadth of their offerings, and the richness of Japanese tea itself.\n\nGorgeous, toasted Buckwheat with deep notes of heirloom grain and spun sugar. Our ferment pulls out the fruitier side of the grain, with high notes of poached pear and persimmon. \u003c\/p\u003e","brand":"Unified Ferments","offers":[{"title":"Default Title","offer_id":46972584198400,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/09A46FE7-BBC5-4204-9535-E4612C071AE6_1_102_a.jpg?v=1756844893"},{"product_id":"unified-ferments-kukicha","title":"Unified Ferments Kukicha","description":"\u003cp\u003e\u003cstrong\u003eFROM UNIFIED FERMENTS:\u003c\/strong\u003e We are thrilled to introduce our latest collaboration with Kettl. Based in Greenpoint, Brooklyn, Kettl sources and imports exceptionally fine Japanese tea, showcasing a wide range of expressions. Our collaboration highlights the breadth of their offerings, and the richness of Japanese tea itself.\n\nKukicha - A lovely green expression, with the soft grassiness and underlying salinity of sencha. Our ferment draws out the juicy tropical fruit notes that stem teas are known for. \u003c\/p\u003e","brand":"Unified Ferments","offers":[{"title":"Default Title","offer_id":47019940249856,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_6500_3bed08b2-b012-42ae-93c9-6df03e7fe437.jpg?v=1758058132"},{"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":"martha-stoumen-post-flirtation-white-san-joaquin-county-california-2022","title":"Martha Stoumen \"Post Flirtation\" White, San Joaquin County, California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM MARTHA STOUMEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e30% Vermentino, 27% Roussanne, 25% Marsanne, 18% Muscat blanc. Muscat blanc harvested one week prior to Roussanne and Marsanne. Each lot tumbled in the press to get just a hint of skin contact before pressing, then co-fermented in stainless steel. Vermentino pressed immediately and fermented separately in stainless steel before blending with Roussanne, Marsanne, and Muscat blanc. Aged together on fine lees for 6 months before bottling. Unfined. Unfiltered. Sediment expected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMartha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience. After 8 years apprenticing around the world, Martha set out as a self-funded, first generation winemaker to answer the question, “What does California taste like?” In our hot little corner of Northern California, Mediterranean grapes thrive and healthy vineyards allow us to create joyful balanced wines. Our wines are made from unexpected varietals and offer new takes on California classics. We do things the right way even if it's not the easy or cool way. Of the nearly two dozen wines we make every year, blends and flavors change but our desire to share the simple pleasures of natural wine remains the same.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":47059467960576,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2874A02A-D1D1-4382-BCFD-AC6068736CD4_1_105_c.jpg?v=1759257733"},{"product_id":"martha-stoumen-honeymoon-mendocino-county-california-2022","title":"Martha Stoumen \"Honeymoon\" Mendocino County, California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM MARTHA STOUMEN:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e55% Colombard, 45% Chardonnay. The star of our Honeymoon is the 70+ year-old Colombard from the dry-farmed, head-trained vines at Ricetti Vineyard. When young, Colombard can throw a large crop and has largely been written off as a blending\/filler grape, or has been used traditionally for distillation into cognac. However, with old vine age, dry farming, and by allowing a long hang time, Colombard can be as complex as its parent, Chenin blanc. The Honeymoon, to me, is always a layered wine, where I try to achieve some tertiary characteristics alongside brightness and fruit. Barrel fermentation, lees contact, and longer elevage to achieve these layers once again. Alongside Ricetti Vineyard Colombard, Honeymoon 2022 features dry-farmed, organic Chardonnay from nearby Hawkeye Ranch. Though not quite “old-vine” yet, these massive bilateral cordon-trained vines planted in the 1970s are farmed organically by Pete Johnson and family, 5th generation grape and pear growingers, and well positioned for many years of production ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMartha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience. After 8 years apprenticing around the world, Martha set out as a self-funded, first generation winemaker to answer the question, “What does California taste like?” In our hot little corner of Northern California, Mediterranean grapes thrive and healthy vineyards allow us to create joyful balanced wines. Our wines are made from unexpected varietals and offer new takes on California classics. We do things the right way even if it's not the easy or cool way. Of the nearly two dozen wines we make every year, blends and flavors change but our desire to share the simple pleasures of natural wine remains the same.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":47059468026112,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/8A911498-6381-498F-9F5B-0B3D6AD3EB94_1_105_c.jpg?v=1759257698"},{"product_id":"patois-bricolage-cider-madison-county-virginia-2022","title":"Patois \"Bricolage\" Cider, Madison County, Virginia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM PATOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003eThis cider is the central focus of the project. We forage from a wide range of unsprayed crab, heirloom, and seedling apple trees scattered around predominantly rocky soils at higher elevations. A cuvée of chance and discovery determined by the creative chaos of any given harvest. This bottling contains the last of the heirlooms from the Mint Springs orchard we spent five years reviving and replanting before losing access to the land.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePatois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this? We don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance. We work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed. We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":47170364244224,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/7D9E06D5-36D1-4A65-8FE3-4BEE303AB890_1_102_a.jpg?v=1761693573"},{"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":"au-bon-climat-hildegard-santa-maria-valley-california-2022","title":"Au Bon Climat \"Hildegard\" Santa Maria Valley, California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM AU BON CLIMAT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e50% Pinot Gris, 45% Pinot Blanc, and 5% Aligoté. A regal white with minerality and complexity highlighting this luscious blend. Fig and melon notes from the Pinot Gris are joined by green apple and stone fruits from the Pinot Blanc. It is round and enticing with a lovely floral oak in that finish. As it ages the texture and flavors will expand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Côte-de-Brouilly appellation sits on the hillsides of Mont Brouilly, a prehistoric volcano that left blue schist stones and volcanic rock along its slopes. These stones yield structured wines with pronounced minerality and great aging potential. After her formal training at the viticultural school in Beaune Nicole began working at a her family’s domaine and gained a deeper appreciation of the traditional winemaking techniques of the Beaujolais: hand harvesting, whole cluster fermentation, aging the wines in large oak foudres for at least nine months, and bottling unfiltered. The resulting wines are powerful, with loads of pure fruit character and floral aromas.\u003c\/p\u003e","brand":"Au Bon Climat","offers":[{"title":"Default Title","offer_id":47433141616896,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/BB85E89E-F11D-4A54-972D-8E1CF04E7F8A_1_102_a.jpg?v=1765327158"},{"product_id":"h-o-s-s-westering-cider-single-can-sonoma-county-california-nv","title":"H.O.S.S. \"Westering\" Cider Single Can, Sonoma County, California NV","description":"\u003cp\u003e\u003cstrong\u003eFROM H.O.S.S.:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003e“Westering” is a blend of late harvest apples and 2+ year aged cider to create a rich, ultra-dry, rich, cider with notes of savory caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eYou do not need the backstory to enjoy a glass of HOSS. If you are curious, our values are simple: stewardship over extraction. Progress is not always about invention; it is about caring for the abundance already around us. By preserving these established orchards, we are building a brand rooted in sustainability, resilience, and respect for the land.\u003c\/p\u003e","brand":"H.O.S.S.","offers":[{"title":"Default Title","offer_id":47473596334336,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/5174E0FD-7319-414F-9888-836652838921_1_102_a.jpg?v=1765945382"},{"product_id":"division-sept-tsai-vineyard-pinot-noir-yamhill-carlton-oregon-2023","title":"Division \"Sept\" Tsai Vineyard Pinot Noir, Yamhill-Carlton, Oregon 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM DIVISION:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eOur newest single site Pinot Noir, and first new Pinot in six years, is a real stunner! The Pinot Noir “Sept” Tsai Vineyard is all old school Oregon. Old vines planted in the 80s from Pommard cuttings, we knew we had something special during our first ferment and the intrigue only bloomed as the wine aged in our top French barrels from the Tronçais forest - considered by many to be the best wine barrel oak in the world. \u003c\/p\u003e\u003cp\u003eThe concentration and power here, coupled with the deft grace we try so hard to impart in our wines really delivers on our first release from Tsai. This wine has a long future in front of it, but is is pretty darn tasty right out of the gate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eDivision Winemaking Company is a Portland, Oregon-based winery founded in 2010 by Kate Norris and Thomas Monroe. Division represents a fresh generation of curious winemaking looking beyond the status quo to create unique wines from diverse grape varieties with both intention and a story. Determined to make minimal intervention, approachable and balanced wines with great price to quality value, the winemakers work with terroir-expressive vineyards, focused on organic, regenerative and\/or Biodynamic farming. Division Winemaking Company includes the flagship Division label, the quotidienne Division-Villages label, as well as Nightshade and Gamine labels – a combination of both joint and personal expressions from each winemaker.\u003c\/p\u003e","brand":"Division","offers":[{"title":"Default Title","offer_id":47473596694784,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/F2973388-3544-473C-A67E-19146382FE13_1_102_a.jpg?v=1765945438"},{"product_id":"au-bon-climat-santa-barbara-county-pinot-noir-central-coast-california-2024","title":"Au Bon Climat \"Santa Barbara County Pinot Noir\" Central Coast, California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM AU BON CLIMAT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis wine is a handcrafted blend from premier vineyards in Santa Barbara County. The majority of the blend comes from the Santa Maria Valley, featuring Bien Nacido, North Canyon, and Rancho Real vineyards, with a small percentage sourced from Kick On and Los Alamos Vineyard in the Los Alamos area. Our winemaking process has remained consistent for 40 years, focusing on traditional, time-proven techniques. We hand harvest, ferment in small lots, perform daily manual punch downs, and age in François Frères French oak barrels for 8-12 months. This small barrel aging imparts depth and complexity to our Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Côte-de-Brouilly appellation sits on the hillsides of Mont Brouilly, a prehistoric volcano that left blue schist stones and volcanic rock along its slopes. These stones yield structured wines with pronounced minerality and great aging potential. 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The resulting wines are powerful, with loads of pure fruit character and floral aromas.\u003c\/p\u003e","brand":"Au Bon Climat","offers":[{"title":"Default Title","offer_id":47496738046208,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/4ABE32BA-86D8-4BAA-998A-3E082E2E6977_1_105_c_ecc7057e-90f5-4738-8d68-d4520b219b25.jpg?v=1767127998"},{"product_id":"st-reginald-parish-drink-this-wine-sippable-salt-lovers-white-willamette-valley-oregon-2023","title":"Drink This Wine \"Sippable Salt Lovers White\" Willamette Valley, Oregon 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM JENNY \u0026amp; FRANCOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e50% Riesling, 50% Chardonnay. This white is seductive and saline, and a quiet, sneaky slayer. Salt lovers take note, the acidity and brightness of this wine will dance around any well seasoned palate. Subtle notes of honeysuckle, briny olives and jasmine rice make this the perfect accompaniment to everything from a platter of fresh shucked oysters on the half to your mama’s over-cooked roast chicken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAndrew Reginald Young left behind a career as a New Orleans rock drummer in 2012 to make low-intervention wines from cooler climate vineyard sites in the Willamette Valley. He works with a lot of carbonic maceration to keep the wines light, all fermented with native yeasts and minimal intervention in the winery. The name of the winery is an amalgamation on his middle name, Reginald, and his neighborhood growing up in New Orleans, St Tammany Parish.\u003c\/p\u003e","brand":"St. Reginald Parish","offers":[{"title":"Default Title","offer_id":47512050204928,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/87388552-A802-4242-AA35-EA1550FB5D1F_1_105_c.jpg?v=1767732185"},{"product_id":"the-folk-machine-red-wine-bag-in-box-mendocino-county-california-nv","title":"The Folk Machine \"Red Wine\" Bag-in-Box, Mendocino County, California NV","description":"\u003cp\u003e\u003cstrong\u003eFROM HOBO WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of all organically grown and all old vine Carignane, Zinfandel, and Pinot Noir. Approachable, smooth, flavorful, and ready to sip. Less packaging, lighter footprint, and way less wine-waste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThese vines, the land, the landscapes, habitats, life, our lives, agriculture, cycling through the seasons, and the years that pass are the groundwork for our business; the foundation that the rest is built on. The vineyards that we work with and the relationships formed around them are long-term commitments, refined over many years, sacred assets. Each site has been chosen, generally for many reasons including growing the right variety in the right place, but also the site’s ability to co-evolve with us and our winemaking goals. There are some sites that we have been continuously working with for fifteen years now and most for at least ten. Our site selections are based more on values and ethics than dollars and notoriety.\u003c\/p\u003e\u003cp\u003eIn total, we source grapes from about 200 acres spread across Sonoma County, Mendocino, Clarksburg, Suisun Valley, Arroyo Seco, and the Santa Cruz Mountains. Of this, we lease and farm either directly (hands on) or indirectly (with contract labor and vineyard management companies under our guidance) about 70 acres. We play more of an advisory role in the other 130 acres monitoring vineyards and partnering with growers to reach our mutual goal of making high quality wines via ecological farming practices that over deliver on value. 88% of the vineyards that we work with are farmed organically. 100% of the vineyards that we farm are farmed organically.\u003c\/p\u003e","brand":"The Folk Machine","offers":[{"title":"Default Title","offer_id":47551265833216,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/90A53EBE-9036-436C-B9F0-D0F9B3345BAB_1_201_a.jpg?v=1767732676"},{"product_id":"broc-cellars-la-boutanche-mendocino-county-california-2024","title":"Broc Cellars \"La Boutanche\" Mendocino County, California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM BROC CELLARS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e50% Sangiovese, 23% Carignan, 20% Valdiguie, 4% Trousseau, 3% Grenache Noir. We’re thrilled to share the latest release of Boutanche! This release is a new, fresh and lively blend. After several years of farming and making wine from our Fox Hill Vineyard, we've gained a deeper understanding of the site and its fruit, especially Sangiovese, which truly shines here. This new bottling is built around that very Sangiovese, which makes up 50% of the blend. All grapes were naturally fermented using whole clusters, with a portion undergoing carbonic maceration, then gently pressed and aged for 9 months in a mix of concrete and neutral barrique. The result? A wine that’s fresh, vibrant, juicy, and surprisingly refined - perfect for any gathering. Like all wines under the Boutanche label, it's all about enjoyment, and you'll be glad it comes in a liter because it disappears quickly. Whether you chill it down or enjoy it at cellar temperature, this is a bright, delicious expression of California that’s made to be shared, any time of day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe make natural wine the way we believe delivers the best wines for us and the earth. We use only organically-farmed grapes. We use cover crops to boost soil health, water retention and biodiversity. Sheep help us manage crop cover and fertilize the soil. We harvest early for more healthy grapes that retain their good acidity. This often results in lower alcohol wines. The lower Brix (sugar content) at harvest allows for easier fermentations. We use native yeasts and bacteria that exist on the grapes and never add sulphur during fermentation. We occasionally add a small amount of sulphur at bottling depending on the wine, style and year.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":47613688938752,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FA1FAB04-16DD-491D-9F47-6ECB9DDE27D3_1_102_a.jpg?v=1769209425"},{"product_id":"bow-arrow-melon-willamette-valley-oregon-2023","title":"Bow \u0026 Arrow \"Melon\" Willamette Valley, Oregon 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM BOW \u0026amp; ARROW:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eBetter known as Muscadet, this is the grape responsible for the classic French wine famous for its versatility with all things Ocean born. Sourced from multiple vineyards and aged in vat for 6 - 8 months our version treads the same ground as the wines that inspired it. Briney, crystalline, and quenching this wine is made for summer feasts as well as winter seafood sessions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBow \u0026amp; Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow \u0026amp; Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley.\u003c\/p\u003e\n\u003cp\u003eI’m certainly not the first person to have this notion. Loire Valley grape varieties like Melon, Chenin Blanc, and Gamay were planted in the Willamette Valley decades before I moved here from New York in 2001. As a newly immigrated grocery store wine buyer in Portland, I was always excited when local winemakers shared their interpretations of these less typical grapes. I fantasized about creating my own winery devoted exclusively to such wines. Even after one of Oregon’s great contemporary Pinot Noir and Chardonnay masters, John Paul of Cameron Winery, drafted me as his unproven assistant winemaker in 2007, the thought of bottling Loire Valley varieties was never far away.\u003c\/p\u003e\n\u003cp\u003eSo, in 2010 I had an offer for fruit I couldn’t refuse and that began this wild ride. I bootstrapped it for the first few years but today, Bow \u0026amp; Arrow is a full fledged, subterranean winery located in Northeast Portland. I source my fruit from a small group of reliably outstanding farmers who were willing to take a risk grafting or planting the varieties we needed and to farm them in a way that was aligned with my beliefs. While there is no one “house style”, I embrace a principal of drinkability and low-intervention; a humble word that embodies the spirit of wine drinking we celebrate.\u003c\/p\u003e","brand":"Bow \u0026 Arrow","offers":[{"title":"Default Title","offer_id":47633655595264,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/283305C2-298C-4FBC-A267-B8B69EFA38F0_1_102_a.jpg?v=1769545310"},{"product_id":"stagiaire-part-of-a-balanced-breakfast-cider-sonoma-county-california-2023","title":"Stagiaire \"Part of a Balanced Breakfast\" Cider, Sonoma County, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM STAGIAIRE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CIDER: \u003c\/strong\u003eFrom Ann Hatch’s ancient orchard out near Occidental on the West Sonoma Coast. A magical place as most of these ancient orchards are. 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The power and vibrancy here conjure images of tall bottles of opulent Alsace Riesling and\/or intense Jura Savagnins. I love this cider. Don’t rush it. Like the trees it comes from, it has things to say, if we slow down enough to hear it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e\"Stagiaire\": The French word for apprentice and what the winemaker I worked for in Jura called me when other local vigneron asked who the hell the guy speaking really bad French was. The name encapsulates humility, impermanence, and the never-ending pursuit of knowledge and improvement.\u003c\/p\u003e\n\u003cp\u003eVines are farmed beyond organically (kind of a low bar), actively seeking thoughtfull and regenerative practices instead of recipe farming. Most importantly I want to work with good people that are trying to farm in line with nature instead of against it. Vineyards are predominantly situated in a narrow strip of the California coast from Santa Cruz up to West County Sonoma. The confluence of the cold Pacific waters and the elevation of coastal mountain ranges produce real magic.\u003c\/p\u003e\n\u003cp\u003eIf we have good grapes, why add anything to them in the cellar?\u003c\/p\u003e","brand":"Stagiaire","offers":[{"title":"Default Title","offer_id":47649497972992,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/065EB51C-C785-48BE-AD17-AF229451530B_1_102_a.jpg?v=1770162362"},{"product_id":"les-lunes-sonoma-valley-zinfandel-sonoma-county-california-2024","title":"Les Lunes \"Sonoma Valley\" Zinfandel, Sonoma County, California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM ZEV ROVINE SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Zinfandel. Ripe, wild fruits with notes of pipe tobacco and spice, but without the overpowering alcohol or oak that’s common in commercial Zinfandel.\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":47649498038528,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B3A45EB9-24A4-41D8-A2F5-619EEBF593A3_1_102_a.jpg?v=1770162053"},{"product_id":"illahe-vineyards-viognier-willamette-valley-oregon-2024","title":"Illahe Vineyards \"Viognier\" Willamette Valley, Oregon 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM ILLAHE VINEYARDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eWith aromas of white peach, nectarine, dragon fruit, pineapple, jasmine, and sweet pea, this Viognier jumps out of the glass. The palate is clean with vibrant acidity, and it has a refreshing finish. Pair with sunshine and feel free to enjoy spicy food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eQuality wine starts with quality fruit in the vineyard. Our 80-acre, south-facing vineyard lives in shallow clay soils. We are a sustainable, LIVE-certified vineyard. And like our friends in the Deep Roots Coalition, which is committed to dry agriculture and responsible water practices, we do not irrigate mature plants. We have used horses in the vineyard for 13 years to deliver grapes to the winery at harvest. Our first horses, Doc and Bea, are retired and live on a nearby farm.\u003c\/p\u003e","brand":"Illahe Vineyards","offers":[{"title":"Default Title","offer_id":47681733296384,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_8749.jpg?v=1770910391"},{"product_id":"kalin-cellars-cuvee-pr-potter-valley-chardonnay-mendocino-county-california-1998","title":"Kalin Cellars \"Cuvée PR\" Potter Valley Chardonnay, Mendocino County, California 1998","description":"\u003cp\u003e\u003cstrong\u003eFROM MARTINE'S WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Chardonnay. Grapes are pressed in a mechanical press. Fermentation, malolactic conversion, and sur lie aging in small oak barrels (50% new).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eKalin Cellars stands as a unique presence in the world of California wines and as a testament to the vision and dedication of its founders, the late Drs. Terry and Frances Leighton. Established in 1977 and operating with minimal intervention, Kalin Cellars produced approximately 7,000 cases annually, focusing on single-vintage, single-vineyard wines. The Leightons were pioneers in the development of Pinot Noir and Chardonnay from cool-climate sites in California.\u003c\/p\u003e\u003cp\u003eIn an era where immediacy often outweighs patience, Kalin Cellars remains a beacon for those who value the artistry of time-honored winemaking. Their wines, much like the Leightons themselves, are characterized by depth, character, and a refusal to conform to fleeting trends. For enthusiasts willing to explore beyond the mainstream, Kalin offers a rewarding journey into the complexities of aged, artisanal wines.\u003c\/p\u003e","brand":"Kalin Cellars","offers":[{"title":"Default Title","offer_id":48066162229504,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D93B5975-63E4-4040-B7A5-15C93AED4C7B_1_201_a.jpg?v=1771531487"},{"product_id":"wild-bush-star-pilot-nero-davola-bush-louisiana-2024","title":"Wild Bush \"Star Pilot\" Nero d'Avola, Bush, Louisiana 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM WILD BUSH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Nero d'Avola. Bright-eyed and ready for launch. We took Nero d’Avola and gave it the semi-carbonic treatment, so instead of brooding and heavy, it’s all lift and propulsion.\u003c\/p\u003e\u003cp\u003eThink crushed blackberry with that faint herbal edge that keeps it interesting. The tannins are soft, the vibe is electric, and there’s just enough structure to keep it from floating off into space.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSoutheast Louisiana’s premiere vineyard and winery, Pontchartrain Vineyards, has been purchased by Neil Gernon and Monica Bourgeois of Wild Bush Farm + Vineyard. Monica and Neil have extensive history in the Louisiana wine market, dating back to their starts within the New Orleans restaurant arena, before moving on to retail wine management, then wine distribution, before starting their first wine company out of California, Vending Machine Wines.\u003c\/p\u003e\u003cp\u003eWhen we realized Pontchartrain Vineyards was for sale, instinctively we were curious. Quarantine had given us the rare opportunity to take stock in what we wanted for our future, and we found ourselves investing our time in ways to better ourselves and our quality of life. LSU had offered an online gardening course that basically set everything in motion as we found ourselves more drawn to learning about self sufficiency and sustainability within our community, and the desire to be more involved in the creation of something fresh and interesting in Louisiana. And while we know the path to winemaking is a bit of a struggle in Southeast Louisiana, we feel the time is right and people are open to trying new styles of wines, and that we have the support of the community to be those people to bring a new perspective to this business.\u003c\/p\u003e","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":48083406946560,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/98EEC04B-2E28-4B19-9807-A2003C180C08_1_201_a.jpg?v=1772058812"},{"product_id":"wild-bush-absolutely-cuckoo-skin-contact-pinot-gris-bush-louisiana-2025","title":"Wild Bush \"Absolutely Cuckoo\" Skin Contact Pinot Gris, Bush, Louisiana 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM WILD BUSH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% skin contact Pinot Gris. Orange wine holds a special place in our hearts here at Wild Bush. Not wine made from oranges, but from white grapes! During fermentation we leave the skins on like you would do with a red wine, and it gives this beautiful orange\/copper color! This vintage is made with Pinot Gris and its absolutely cuckoo! Tons of fresh citrus like satsuma, but also brewed tea and some fun canteloupe flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSoutheast Louisiana’s premiere vineyard and winery, Pontchartrain Vineyards, has been purchased by Neil Gernon and Monica Bourgeois of Wild Bush Farm + Vineyard. Monica and Neil have extensive history in the Louisiana wine market, dating back to their starts within the New Orleans restaurant arena, before moving on to retail wine management, then wine distribution, before starting their first wine company out of California, Vending Machine Wines.\u003c\/p\u003e\u003cp\u003eWhen we realized Pontchartrain Vineyards was for sale, instinctively we were curious. Quarantine had given us the rare opportunity to take stock in what we wanted for our future, and we found ourselves investing our time in ways to better ourselves and our quality of life. LSU had offered an online gardening course that basically set everything in motion as we found ourselves more drawn to learning about self sufficiency and sustainability within our community, and the desire to be more involved in the creation of something fresh and interesting in Louisiana. And while we know the path to winemaking is a bit of a struggle in Southeast Louisiana, we feel the time is right and people are open to trying new styles of wines, and that we have the support of the community to be those people to bring a new perspective to this business.\u003c\/p\u003e","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":48083406979328,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2B4082F8-C16A-4FD8-B768-3DB32EC5DF53_1_201_a.jpg?v=1772058788"},{"product_id":"wild-bush-electrical-storm-zinfandel-bush-louisiana-2025","title":"Wild Bush \"Electrical Storm\" Zinfandel, Bush, Louisiana 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM WILD BUSH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eElectrical Storm is a Zinfandel Rose that refuses to be in the same conversation as the white zin's from yesteryear. Bright watermelon, tart cherry and a bolt of acidity that keeps it sharp and dry. This is not a shy porch sipper, it's high voltage pink that will hype you up like your best friend on your birthday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSoutheast Louisiana’s premiere vineyard and winery, Pontchartrain Vineyards, has been purchased by Neil Gernon and Monica Bourgeois of Wild Bush Farm + Vineyard. Monica and Neil have extensive history in the Louisiana wine market, dating back to their starts within the New Orleans restaurant arena, before moving on to retail wine management, then wine distribution, before starting their first wine company out of California, Vending Machine Wines.\u003c\/p\u003e\u003cp\u003eWhen we realized Pontchartrain Vineyards was for sale, instinctively we were curious. Quarantine had given us the rare opportunity to take stock in what we wanted for our future, and we found ourselves investing our time in ways to better ourselves and our quality of life. LSU had offered an online gardening course that basically set everything in motion as we found ourselves more drawn to learning about self sufficiency and sustainability within our community, and the desire to be more involved in the creation of something fresh and interesting in Louisiana. And while we know the path to winemaking is a bit of a struggle in Southeast Louisiana, we feel the time is right and people are open to trying new styles of wines, and that we have the support of the community to be those people to bring a new perspective to this business.\u003c\/p\u003e","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":48083407012096,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/E43B5C85-658B-4F51-8807-F216B101D5E7_4_5005_c.jpg?v=1772058764"},{"product_id":"la-onda-aguafiestas-sierra-foothills-california-2022","title":"La Onda \"Aguafiestas\" Sierra Foothills, California 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA ONDA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eCabernet Sauvignon and Merlot from Smith Vineyard in Grass Valley, Sierra Foothills. This is an organic, dry-farmed site, with 40+ year old own-rooted vines, planted on granitic soils at 2,500 ft elevation. Dani has been farming this site since 2019. This Cabernet dominant co-ferment was built from many picks through the vineyard over weeks, with the new clusters continually added to the fermentation tank. The wine was transferred to neutral French oak for maturation and bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLa Onda is a small project dedicated to making living wines of distinctive character. Wines taste alive when they come from vines surrounded by life, terroir that speaks loudly and winemaking that doesn’t get in the way. La Onda embraces the beautiful and painstaking nature of patiently growing wine from start to finish. I currently farm four acres of own-rooted vines in the Sierra Foothills, split between two slopes at 1,900 and 2,500 ft elevation. The vineyards are wild, a true collection of vines, granite, red clay, insects, bees, herbs, flowers, berries, thistles and hungry animals. The farming is chemical free, without irrigation, without tillage and demands tons of work by hand and hand tools. We harvest the grapes by making several passes through the same vineyard sections over the course of weeks, slowly building fermentations with ripe grapes. A few wines are produced from these vineyards and an additional four from other organic and\/or biodynamic vineyards farmed by friends. The winemaking is very simple: all the wines are either foot-stomped and left to ferment, foot-stomped then pressed or immediately pressed whole-cluster. There is no de-stemming, no additives and juice\/wine is almost always moved by gravity flow rather than by pump. Wines are left to age in barrel for as long as they need and then bottled unfined\/unfiltered before further bottle aging.\u003c\/p\u003e","brand":"La Onda","offers":[{"title":"Default Title","offer_id":48106369384704,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/94B1B3D5-D9C5-4A94-B7A3-3ED643D56461_1_201_a.jpg?v=1772570892"},{"product_id":"evening-land-vineyards-eola-amity-hills-pinot-noir-willamette-valley-oregon-2024","title":"Evening Land Vineyards \"Eola-Amity Hills\" Pinot Noir, Willamette Valley, Oregon 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SKURNIK WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e90% Pinot Noir and 10% Gamay Noir from Seven Springs Vineyard (Eola-Amity Hills AVA).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSeven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across our vineyard. This daily cooling, along with our eastern aspect, affords our grapes the luxury of extended time on the vine.\u003c\/p\u003e","brand":"Evening Land Vineyards","offers":[{"title":"Default Title","offer_id":48106370007296,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2ADD4743-84CC-4A2C-8A60-B7F94931D75C_1_201_a.jpg?v=1772570917"},{"product_id":"wild-bush-white-pinot-gris-bush-louisiana-2025","title":"Wild Bush \"White\" Pinot Gris, Bush, Louisiana 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM WILD BUSH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eWild Bush White is Pinot Gris with a luminous golden hue. Fresh orchard fruit and a clean, balanced finish make it both polished and easygoing — equally at home at the table or on the porch. Chill well and enjoy often.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSoutheast Louisiana’s premiere vineyard and winery, Pontchartrain Vineyards, has been purchased by Neil Gernon and Monica Bourgeois of Wild Bush Farm + Vineyard. Monica and Neil have extensive history in the Louisiana wine market, dating back to their starts within the New Orleans restaurant arena, before moving on to retail wine management, then wine distribution, before starting their first wine company out of California, Vending Machine Wines.\u003c\/p\u003e\u003cp\u003eWhen we realized Pontchartrain Vineyards was for sale, instinctively we were curious. Quarantine had given us the rare opportunity to take stock in what we wanted for our future, and we found ourselves investing our time in ways to better ourselves and our quality of life. LSU had offered an online gardening course that basically set everything in motion as we found ourselves more drawn to learning about self sufficiency and sustainability within our community, and the desire to be more involved in the creation of something fresh and interesting in Louisiana. And while we know the path to winemaking is a bit of a struggle in Southeast Louisiana, we feel the time is right and people are open to trying new styles of wines, and that we have the support of the community to be those people to bring a new perspective to this business.\u003c\/p\u003e","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":48108465357056,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_9244.jpg?v=1773245986"},{"product_id":"wild-bush-never-ending-math-equation-coferment-bush-louisiana-2025","title":"Wild Bush \"Never Ending Math Equation\" Coferment, Bush, Louisiana 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM WILD BUSH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePetite Sirah\/Picpoul coferment. This one’s a little brainy, a little wild. Inspired by Côte-Rôtie’s whole “dark meets bright” philosophy, we blended inky Petite Sirah with electric Picpoul to see what would happen. Turns out? Magic. Ripe plum, blackberry, and a touch of violet on the front end — deep, saturated, a real wine glass stainer. Then Picpoul cuts in with a flash of acidity that keeps it lifted and alive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eSoutheast Louisiana’s premiere vineyard and winery, Pontchartrain Vineyards, has been purchased by Neil Gernon and Monica Bourgeois of Wild Bush Farm + Vineyard. Monica and Neil have extensive history in the Louisiana wine market, dating back to their starts within the New Orleans restaurant arena, before moving on to retail wine management, then wine distribution, before starting their first wine company out of California, Vending Machine Wines.\u003c\/p\u003e\u003cp\u003eWhen we realized Pontchartrain Vineyards was for sale, instinctively we were curious. Quarantine had given us the rare opportunity to take stock in what we wanted for our future, and we found ourselves investing our time in ways to better ourselves and our quality of life. LSU had offered an online gardening course that basically set everything in motion as we found ourselves more drawn to learning about self sufficiency and sustainability within our community, and the desire to be more involved in the creation of something fresh and interesting in Louisiana. And while we know the path to winemaking is a bit of a struggle in Southeast Louisiana, we feel the time is right and people are open to trying new styles of wines, and that we have the support of the community to be those people to bring a new perspective to this business.\u003c\/p\u003e","brand":"Wild Bush","offers":[{"title":"Default Title","offer_id":48108465389824,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_9245.jpg?v=1773246022"},{"product_id":"la-onda-tinto-americano-sierra-foothills-california-2023","title":"La Onda \"Tinto Americano\" Sierra Foothills, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM LA ONDA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of País and Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLa Onda is a small project dedicated to making living wines of distinctive character. Wines taste alive when they come from vines surrounded by life, terroir that speaks loudly and winemaking that doesn’t get in the way. La Onda embraces the beautiful and painstaking nature of patiently growing wine from start to finish. I currently farm four acres of own-rooted vines in the Sierra Foothills, split between two slopes at 1,900 and 2,500 ft elevation. The vineyards are wild, a true collection of vines, granite, red clay, insects, bees, herbs, flowers, berries, thistles and hungry animals. The farming is chemical free, without irrigation, without tillage and demands tons of work by hand and hand tools. We harvest the grapes by making several passes through the same vineyard sections over the course of weeks, slowly building fermentations with ripe grapes. A few wines are produced from these vineyards and an additional four from other organic and\/or biodynamic vineyards farmed by friends. The winemaking is very simple: all the wines are either foot-stomped and left to ferment, foot-stomped then pressed or immediately pressed whole-cluster. There is no de-stemming, no additives and juice\/wine is almost always moved by gravity flow rather than by pump. Wines are left to age in barrel for as long as they need and then bottled unfined\/unfiltered before further bottle aging.\u003c\/p\u003e","brand":"La Onda","offers":[{"title":"Default Title","offer_id":48154926547200,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FE0A2392-4A25-47CF-BA48-379DC3BC2D56_1_102_a.jpg?v=1773244784"},{"product_id":"frankie-frankie-eisbar-riesling-arroyo-seco-california-2023","title":"Frankie Frankie \"Eisbar\" Riesling, Arroyo Seco, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM FRANKIE FRANKIE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eEisbear 2023 is 100% organically grown Riesling from Zabala Vineyards in Arryo Seco. The soils are very sandy with cool ocean air blowing through at dawn and dusk. The grapes were foot stomped and see skin contact for 24 hours. Everything is done by person power, no pumped, no destemmer and\/or crusher, and the use of a stainless steel basket press. The juice fermented in neutral oak barrels until dry and elevage for 9 months, and a year and a half in bottle. This wine is low impact and low intervention, meaning nothing added and nothing taken away. The wine is named for the song Eisbär, German for polar bear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFrancesca Deluca makes great wines. Assistant to Dani Rozman of La Onda (one of our all-time faves californian wineries) - she makes wine in a style that pulls from Dani's endless yet elegant structural, age friendly style - but with a twist all her own - and to all of our benefit.\u003c\/p\u003e","brand":"Frankie Frankie","offers":[{"title":"Default Title","offer_id":48154926612736,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/5412AEF5-1668-4807-B835-48C9E2DB70ED_1_102_a.jpg?v=1773244021"},{"product_id":"broc-cellars-fox-hill-nero-davola-mendocino-county-california-2023","title":"Broc Cellars \"Fox Hill\" Nero d'Avola, Mendocino County, California 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM BROC CELLARS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis vintage already shows signs of sophistication with deep dark fruits, hints of cocoa and fine tannins. This grape - and wine - is foundational to Broc’s history. We’ve made it since 2013, when it intrigued us with what amazing fruit Fox Hill Vineyard in Mendocino can produce. Nero d’Avola vines are rare sights in California. We are lucky to have Fox Hill Vineyard, where Nero is thriving among the rocky redvine soil. The native Sicilian grape grows well in California soils and especially at Fox Hill where the days quickly grow hot on the exposed rocky hillsides. This vintage was fermented in stainless steel tank, pressed and aged in a combination of neutral French oak barrique and a small amount in a beeswax-lined cigar for 10 months. The beeswax-lined cigar softens the tannins to accentuate a silky palate and amplify the luscious fruit flavors. We recommend aging 10-15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe make natural wine the way we believe delivers the best wines for us and the earth. We use only organically-farmed grapes. We use cover crops to boost soil health, water retention and biodiversity. Sheep help us manage crop cover and fertilize the soil. We harvest early for more healthy grapes that retain their good acidity. This often results in lower alcohol wines. The lower Brix (sugar content) at harvest allows for easier fermentations. We use native yeasts and bacteria that exist on the grapes and never add sulphur during fermentation. We occasionally add a small amount of sulphur at bottling depending on the wine, style and year.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":48154926743808,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2B9E0406-A48A-4DA6-9084-49B71B62BBCD_1_102_a.jpg?v=1773244063"}],"url":"https:\/\/patronsaintwine.com\/collections\/usa.oembed?page=6","provider":"Patron Saint","version":"1.0","type":"link"}