{"title":"All Wine + Cider (750ml only, excludes allocations)","description":"","products":[{"product_id":"bulli-colli-piacentini-julius-frizzante-emilia-romagna-italy-nv","title":"Bulli Colli Piacentini \"Julius\" Frizzante, Emilia-Romagna, Italy NV","description":"\u003cp\u003eSkin contact malvasia di candia. A bit of bottle variation. Apricot and butterscotch bubble.\u003c\/p\u003e\n\u003cp\u003eI'm drawn in by wine labels the same way I'm drawn in by book covers. Old things always lure me in. And the result is that I spend a lot of money on wine with old school labels and books with old-fashioned covers. Bulli got me with its delightful old world look. Roman numerals. Obscure coin sketches. Bookish, all-caps serif font. Keys to my art historian heart.\u003c\/p\u003e\n\u003cp\u003eBorn five generations ago in Colli Piacentini in Emilia-Romagna, Bulli makes sparkling wines in a style that has been around forever: \u003cem\u003eRifermentato in bottiglia or \"refermented in bottle.\" Capped before fermentation is finished, the bottle traps the carbon dioxide, creating a bubble that is more frizzy than sparky. The phrase is on the bottle along with \u003cem\u003esenza solfiti aggiunti or \"no sulfur added,\" which—though in vogue with the natural movement—has appeared on the label since the 1950s.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine, made by La Signora Bulli and her son Leonardo, is a \u003cem\u003ebolle \u003cem\u003emacerato or macerated bubble. Unusually, it's 100 percent malvasia di candia (harvested by local retirees), an aromatic white grape that most often appears in blends. It's macerated with the skins for five days and goes through malolactic fermentation which gives it body and fruit. It's fresh but with depth—the perfect wine for a Thanksgiving aperitivo spread or for sneaking off to the back porch solo with seconds of apple pie.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn review, here we have an organically grown, skin contact, ancestral method sparkling, harvested by Italian retirees, made by a mother and son with no added sulfur—all in the package of a classic Italian wine. I needn't remind you that before \"natural\" was a thing, it was already a thing.\u003c\/p\u003e\n\u003cp\u003eI wrote about Bulli for \u003ca href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l%3DAAAZyZPjNzLSD2%252FHJkPNJPgz3%252BB2yelB7GvJChV%252FkOWiykee9gse8G41gETGvX%252Bp9Wnpm9yDzpfqDFukHr1EY9mkq%252FHLqYC4ocKX8GWcChJ1F%252BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%252BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%252FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%252FKdg%252BJyEedWfgpARE82zbiYm%252FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%252B3xRhwA%253D%26c%3DAAB57ikgrN8%252Bv2X4RsovzagS%252BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%252BUNangSaMgs%252Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%252FjzuFImlmAZqJprDt80YE6PwZvZN9%252BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%252FO%252FsBZr3iAPb3I%252FP%252B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%252F%252FsFfs%252BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%252B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%252FOvN2b3xJKZToUv7AuR%252B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%252FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%252FQtAt5kQdPUePZp46ETzd6e34Drs28q\u0026amp;source=gmail\u0026amp;ust=1670020779690000\u0026amp;usg=AOvVaw2P1czkawK-DzrGMpYhiVle\" aria-describedby=\"a11y-new-window-message\" data-mce-href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" target=\"_blank\"\u003ePUNCH’s Inaugural Wines of Right Now\u003c\/a\u003e list if you want to dig in a bit more. \u003c\/p\u003e","brand":"Bulli Colli Piacentini","offers":[{"title":"Default Title","offer_id":44073511387392,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3AE250E8-EBB3-4A29-89AC-4865AB2B7544.jpg?v=1705863340"},{"product_id":"meinklang-epic-osterreich-austria-2023","title":"Meinklang \"Epic\" Osterreich, Austria 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM ZEV ROVINE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSpontaneous fermentation in stainless steel with indigenous yeasts, finished in pressure tanks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMeinklang is a family-operated mixed farm, set in the middle of National Park Neusiedlersee, a World Heritage Site on the Eastern side of Neusiedlersee, directly bordering the Hungarian lowlands. This is a special corner of the earth, where life’s diversity and complexity – on vibrant display – are rightfully celebrated.\u003c\/p\u003e\u003cp\u003eThis Demeter-certified biodynamic farm functions as an organism, relying not only on people, but also on its herd of cows, whose grazing and fertilization of the land perform a key service to the local ecosystem. The land is further enriched by ancient grains – such as spelt, farro, and einkorn wheat – as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers, and the elegant charm of the grapevines. The grapes at Meinklang are harvested by hand and vinified naturally. The wines are bottled unfined and unfiltered, with zero or minimal SO2.\u003c\/p\u003e","brand":"Meinklang","offers":[{"title":"Default Title","offer_id":44077672333568,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/7EE903CD-2316-4005-AEF0-CFB8A8A713DD_1_105_c.jpg?v=1742927236"},{"product_id":"lini-910-lambrusca-rose-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Rosé\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLabrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine. Rosso means red. Founded in 1910, Lini 910 is a fourth-generation, family-owned and operated winery, producer of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini has set the benchmark for artisanal Lambrusco. For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmatmethod Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Founded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco. Lini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":44089404883200,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_64a94fea-58bc-42b8-9a7c-3cd95058c25f.heic?v=1701802261"},{"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":"cune-monopole-clasico-blanco-seco-2018","title":"CUNE \"Monopole Clásico\" Blanco Seco, Rioja, Spain 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM RARE WINE CO.:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eIf you go back 50 to 100 years, you’ll find that CUNE made one of Rioja’s most illustrious whites: Monopole. First made in 1914, it was the first prestige cuvée created by CUNE, predating both Imperial and Viña Real. Monopole was not only great, it was unique: a blend of 95% Viura and 5% Manzanilla from the Sherry region, aged in large neutral barrels. But as Spanish drinkers began to demand more modern whites in the 1980s, CUNE changed the Monopole blend, removing the Manzanilla, and switching to stainless steel to create a fresher, simpler and less expensive white.\u003c\/p\u003e\n\u003cp\u003eFortunately, in 2014 (celebrating the anniversary of its birth) Victor decided to start making the “original recipe” again, calling it Monopole Clasico\u003cstrong\u003e. \u003c\/strong\u003eMonopole Clasico is, in the words of The Wine Advocate’s Luis Gutierrez, made “the way Monopole was always produced decades ago.” And the wine has been a sensation, drawing such praise as John Gilman calling it “one of the most unique and compelling white wines I have tasted from the Rioja region.”\u003c\/p\u003e\n\u003cp\u003eAs in the past, Monopole Clasico is a selection of CUNE’s best Viura, gently pressed and then settled in concrete tank, followed by fermentation in stainless steel and aging with the lees in large neutral oak barrels for eight months. This approach produces classically rich and creamy textured white Rioja, but what makes Monopole Clásico unique is the addition of a small amount of Manzanilla Sherry, purchased from the great Hidalgo family in Sanlúcar de Barrameda. Further barrel-aging harmonizes the two varieties, the Manzanilla’s saline, nutty complexity perfectly complementing the Viura’s citrus and mineral freshness. Monopole Clásico is a triumphant resurrection of this mythic white Rioja. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCUNE is among Rioja’s most venerable houses, founded in 1879 as Compañia Vinicola del Norte de España—abbreviated as C.V.N.E. or CUNE—by brothers Eusebio and Raimundo Real de Asúa of Bilbao. And it remains in family hands to this day. Like other early bodegas, CUNE had French connections—to Champagne producers in Reims as well as to the Cognac house Remy Martin. From the beginning it was based in Haro’s famed Barrio de la Estación, taking advantage of the railway line as a convenient means of transporting their wines.\u003c\/p\u003e\n\u003cp\u003eWhile originally a negociant, the Real de Asúa brothers soon began acquiring vineyards, recognizing that controlling production from vine to bottle was the path to high quality. And they quickly demonstrated their success, winning numerous medals at the major European exhibitions taking place at that time. This reputation carried the bodega for more than a century. However, by the beginning of the twenty-first-century, new energy was needed. That energy came from fifth-generation descendent Victor Urrutia who arrived in 2003.\u003c\/p\u003e\n\u003cp\u003eUnder Victor, CUNE has seen a surge in quality across the entire range of wines, from Crianza to Gran Reserva. But as John Gilman has pointed out, Victor has not only managed to raise quality, he has done so while doing “an absolutely admirable job of maintaining Cuné’s great traditions.”\u003c\/p\u003e","brand":"Cune","offers":[{"title":"Default Title","offer_id":44152291426560,"sku":"","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2A9162BA-AA3A-4C45-9A94-886E1F569774.jpg?v=1705863763"},{"product_id":"patrick-bottex-la-cueille-bugey-cerdon-savoie-france-nv","title":"Patrick Bottex \"La Cueille\" Bugey-Cerdon, Savoie, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMy last tasting trip—before the world as we knew it was upended—took me on an epic trek seeing vignerons in the Loire, Beaujolais, Bugey, Savoie, and Piedmont. The most striking visit, at least as far as terroir is concerned, did not involve walking the flint-laden Kimmeridgian limestone sites of Pouilly-Fumé, or the rolling granitic hills of Morgon and Fleurie, or the majestic marl slopes of Barolo. Surprisingly, what stuck with me most were the vineyards of Patrick Bottex, who specializes in the perilously lighthearted méthode ancestrale sparkling Bugey-Cerdon.\u003c\/p\u003e\n\u003cp\u003ePatrick’s Cerdon is so lively and playful that it’s easy to overlook where it comes from, and the back-breaking labor required to produce it. Sitting on the western edge of the Alps between Savoie and the Jura, the Bugey is a fascinating little region with enormous potential for expressive cool-climate wines. Its rocky vineyards are nestled against steep mountainsides requiring significant strength and perseverance to farm—this became apparent upon discovering a new parcel Patrick and his son, Carl, had just planted.\u003c\/p\u003e\n\u003cp\u003eWe trudged up an endless, near-vertical hill, trying not to break any ankles on the crumbly limestone debris littering the ground, before arriving at the top to a splendid view of the Ain river, the plains looking southwest toward Lyon, and the 12th-century Château de Poncin, to which the vineyard once belonged. The Bottexes had spent several years clearing the land of brush, removing massive boulders one by one, and coaxing Gamay and Poulsard vines into taking root almost directly into the calcareous bedrock. No doubt about it—this is serious terroir.\u003c\/p\u003e\n\u003cp\u003eAnd yet, Bugey-Cerdon is anything but a serious wine. Its seductive deep pink glimmers in the glass, emanating ambrosial fragrances of alpine strawberries and roses. It dances over the palate, just sweet enough, perked up by a fine bead and a crystalline finish crisp as a mineral spring. Great wine does not need to be thought-provoking or meditative—Patrick’s Bugey-Cerdon is proof that a top terroir can manifest itself in the most festive and carefree of ways.\u003c\/p\u003e\n\u003cp\u003eWine Type: SparklingBottle Size: 750mLBlend: 80% Gamay, 20% PoulsardAppellation: BugeyCountry: FranceRegion: Savoie, Bugey, Hautes-AlpesProducer: Patrick BottexWinemaker: Patrick BottexVineyard: Planted between 1960 and 2010 , 5.66 haSoil: Clay, LimestoneFarming: Lutte RaisonnéeAlcohol: 8%\u003c\/p\u003e","brand":"Patrick Bottex","offers":[{"title":"Default Title","offer_id":44175226306816,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_db40d9bc-8d5f-49b0-935b-d303f9ce4367.heic?v=1703348098"},{"product_id":"jean-francois-jacouton-souvenir-dandre-saint-joseph-rhone-valley-france-2020","title":"Jean-François Jacouton \"Souvenir d'André\" Saint-Joseph, Rhône Valley, France 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM DOMAINE JACOUTON:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e50% Marsanne, 50% Roussane. The color is a beautiful clear yellow – the nose with beautiful floral notes and a barely perceptible woodiness. On the palate, the attack is round with a fruity bouquet mixed with aromas of white flowers. The palate is ample and structured by a well-rounded freshness. A good thin and elegant length. As an aperitif (but not iced), Bresse poultry with cream and morel, sole with white butter or even a cheese platter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTrained at Domaine Courbis, at the southern tip of Saint-Joseph appellation, Jean-François Jacouton continues his apprenticeship in several regions. First in Côte-Rôtie, then in Savoie, he returned in 2003 and became a collaborator in the wine cellar of Tain-l’Hermitage. Driven by the desire to vinify his own grapes and also to meet his customers,he created his cellar in 2010. His grandfather André introduced him, when he was very young, to the pleasures of working in the vineyard. It gave birth to a real passion for Jean-François. This is why he first took over the land of his grandfather, a few miles north of the city of Tournon, leaning against the hills that surround the Rhône Valley. The granitic plateau overlooking the village of Vion makes it a favorite land for Chasselas and Viognier, perched at an altitude of 400 meters. Jean-François brought back this taste of mineral freshness from his years spent in Savoy to enrich his Viognier IGP Colline Rhodaniennes.\u003c\/p\u003e","brand":"Jean-François Jacouton","offers":[{"title":"Default Title","offer_id":44175372386560,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_83b821b0-8a4b-49f0-8bd7-3272c31f415d.heic?v=1703348005"},{"product_id":"fuso-col-di-luna-flora-prosecco-brut-nv","title":"FUSO + Col di Luna \"Flora\" Prosecco Brut, Veneto, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMost Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 gr\/l, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr\/l) with notes of green apple, asian pear, and fresh cut flowers. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e: FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with our farmer friends who are committed to working, low-intervention cellar methods, and terroir-driven wines.\u003c\/p\u003e","brand":"FUSO","offers":[{"title":"Default Title","offer_id":44207401435392,"sku":"","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_8796bb60-9ab2-4c1b-9916-6d90ad7f7e2c.heic?v=1704517154"},{"product_id":"mirco-mariotti-set-e-mez-fortana-dellemilia-rosato-emilia-romagna-italy-nv","title":"Mirco Mariotti \"Sèt e Mèz\" Fortana dell'Emilia Rosato, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFrizzante pressure, vinified bone dry. Tart red cherry, sea salt, high hats riffs of bitter quinine. Combine the raw material, along with a local tradition of making frizzante metodo ancestrale wines, and you got yourself something fun but also deeply part of the land and terroir. Unfiltered. The locals often give the lees a shake before drinking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAs owner Mirco likes to say “Beach vines! Beach wines!” The unique Bosco Eliceo has vines growing on the beach, and a long tradition of making frizzante \u003ci\u003emetodo ancestrale\u003c\/i\u003e wines with extremely old vines, some reaching more than 100 years old. I first met Mirco Mariotti over ten years ago in the castle-and-moat city of Ferrara, where I was then living. The city is located in the eastern, Romagna, part of Emilia-Romagna; an area much less well-known than Emilian part. The part of Romagna where Mariotti is from is a laid back beach area, where locals eat grilled flat-bread sandwiches called piadina romagnola, slosh back the frothy frizzante, and play some beach tennis and local card games. In fact, Mariotti’s wines are named after local card games. Sèt e Mèz is kinda like Blackjack, and the name of his sparkling light rosso made from the rare red variety called Fortana. It’s savoury wild thing with high acid and a black cherry or wild strawberry notes depending on vintage; it also has a bitter vermouth-like spice to it. I find it similar to the Lambrusco di Sorbara, with a less refined acidity but a more a savory complexity. Smarazen is a form of Rummy card game, and also his frizzante white made from Trebbiano Romagnolo. It’s just oxidized, with some savoury notes and old vine character.\u003c\/p\u003e\u003cp\u003eHis vines are in Fortana’s cru growing area of Bosco Eliceo, just 300 meters from the Adriatic sea. Since the vines are grown in sand, they are non-grafted and on their own native rootstock (It. \u003ci\u003epiede franco\u003c\/i\u003e). What’s more, he uses the process of propaggine, or layering (of shoots), in a process where the instead of planting new vines, shoots are bent do underneath the soil and come out to form a new vine. What results is a gnarly web of vines over 100 years old that all all interconnected, drawing on an aquifer two meters deep. These are wines with loads of character, with a decisive salty and savoury married to unripe fruit. If that’s your style, kick off the sandals, light up the grill, and deal the cards. This is the read deal framer fizz.\u003c\/p\u003e","brand":"Mirco Mariotti","offers":[{"title":"Default Title","offer_id":44207463629056,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3bd4f3bb-bbe0-4fcb-9394-e6dfff91f93f.heic?v=1704517371"},{"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":"lini-910-lambrusca-bianco-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Bianco\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLabrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine. Bianco means white. For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmatmethod Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Founded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco.\u003c\/p\u003e\n\u003cp\u003eLini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":44289521615104,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/62C27E58-85A3-4ECE-ADC2-34E96913673A_1_102_a.jpg?v=1741726001"},{"product_id":"martin-texier-brezeme-st-julien-en-st-alban-rhone-france-2021","title":"Martin Texier \"Brézème\" St.-Julien-en-St.-Alban, Rhône Valley, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTION MASSALE: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eRoussanne from a parcel planted three years ago. Fermented and kept in barrels on the lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMartin Texier (you may have heard of his father, Eric, the now famous northern Rhône natural wine producer) began making wine in 2014 after a previous life studying economics. After leaving university, he ventured into music (he is an accomplished DJ) and also spent time in New York City learning about the wine trade here (he held internships at both Uva Wines in Brooklyn and Flatiron Wines in Manhattan, as well as the greatest record store in the world, A1 Records). It was after this that he realized that his calling was to follow in his father’s footsteps and return to the vines. He now has five hectares in and around St.-Julien-en-St.-Alban, planted to classic Rhône varieties, both red and white. There are many different soil types here: clay, limestone, gneiss, schist and granite, making for a wide range of different styles of wine to be made. Martin’s passion is to revive the local traditions of working the natural way, both in the vines and in the cellar (native yeast fermentations, no sulfur). The results he has been getting this early in his career are a clear testament to his skills.\u003c\/p\u003e","brand":"Martin Texier","offers":[{"title":"Default Title","offer_id":44312452563200,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_a2a59760-1ca6-420a-9a14-de84bfe7be2c.heic?v=1707018036"},{"product_id":"domaine-la-grappa-pere-guy-cotes-du-jura-blanc-france-2021","title":"Domaine la Grapp'a \"Père Guy\" Côtes du Jura Blanc, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM DOMAINE LA GRAPP'A: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAnother old vine plot that sees a gentle whole bunch maceration before being sent off to neutral barrel to chill. Pure pithy citrus dominates but there is plenty of herbal nuance and salinity knocking about too. Large pours, a bit of cheese and you're golden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLa Grapp'a is a brand new area in the Jura. The first cuvées (tasted on barrels) will arrive in the spring of 2022 but we invite you to discover while waiting for their very first cuvée, a natural sparkling wine called Pet Nat Musc'Alis. Parla Aurélie and Maublanc Julien settled in Arbois and signed their first vintage in 2021. The vines are worked in organic and biodynamic agriculture, on 4.5 hectares. Many very qualitative and very well exposed plots which are composed of Pinot Fin, planted recently, old massales of Chardonnay, yellow savagnin 3309, green savagnin (top for acidity), Trousseau and Poulsard. They are currently looking to extend the wine-growing area a little, but have set themselves the objective of not exceeding 10 hectares. They also have a very beautiful winery to make the best natural wines possible, as well as a 16th century cellar to raise white wines.\u003c\/p\u003e","brand":"Domaine la Grapp'a","offers":[{"title":"Default Title","offer_id":44369271488768,"sku":"","price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_f50b5d0d-cf2a-42bb-9188-6c3424610516.heic?v=1708776341"},{"product_id":"clos-du-rouge-gorge-blanc-languedoc-france-2021","title":"Clos du Rouge Gorge \"Blanc\" Languedoc, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM CAMILLE RIVIERE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eOld vines, like old old, Maccabeu planted on north facing slopes up in the hills of the Côtes Catalanes. The goal is freshness allied with southern intrigue, and it's been achieved. A tonne of citric vibrancy on show, cutting through some pretty serious Mediterranean mountain herb. Ripper. Food wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe wines of the Clos du Rouge Gorge are elegant, balanced and full of character \u0026amp; among the finest in the Roussillon. Cyril Fhal came to the Roussillon from the Loire Valley in 2002 and found small parcels of north-facing hillside vineyards on gneiss, around the village of Latour-de-France, about 20 miles north-west of Perpignan, with the soil, exposure and altitude of the vines giving freshness and minerality to the wines. The vines have been tended in biodynamic farming from the beginning, with light plowing by hand, horse or rototiller. Natural composts and biodynamic treatments have revitalized the soil, and plants and flowers among the vines bring beneficial insects and a diverse fauna - the mountainside vineyards have a magical quality and seem to blend in with the surrounding sparse vegetation. Cyril rejected the AOC regulations of the Roussillon, which require 30% Syrah or Mourvedre, not indigenous to the region, \"which by their excess of maturity and lack of acidity in this climat, result in fat and heavy wines,\". The local Macabeo for the white is the most apt, according to Cyril, at expressing the mineral character of the soil 'with a certain transparency.`` Yields at Clos Rouge Gorge are normally 10 to 20 hl\/ha, harvesting is by hand into small baskets, light crushing by foot is followed by slow fermentations (traditional, not carbonic maceration) with no extraction, alcoholic and malo-lactic fermentation in barrel. These are wines of great purity and finesse that combine delicacy and power.\u003c\/p\u003e","brand":"Clos du Rouge Gorge","offers":[{"title":"Default Title","offer_id":44401950294272,"sku":null,"price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_07f0937b-37c9-4b55-8894-db3908a2f77b.heic?v=1709765841"},{"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":"orgo-rkatsiteli-kisiskhevi-kakheti-georgia-2022","title":"Orgo \"Rkatsiteli\" Kisiskhevi, Kakheti, Georgia 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM GEORGIAN HOUSE: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis white or \"Amber\" wine is made from 100% Rkatsiteli grapes. For those of you who are not accustomed to white wines that are made with skin contact, the Orgo Rkatsiteli 2019 is your best chance to start enjoying this style of wines. While rich in flavors, this is still a very friendly wine with light tannins. The wine is fermented and then aged in Qvevri for approximately 6 months, using skin contact for the entire period of the Qvevri aging. The darker color is determined by the longer skin contact, by the age of the vine trees, and by the terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOrgo is an artisan winery located in Eastern Georgia that specializes in the 8,000 year old Georgian Qvevri wine making tradition and sources all their grapes sourced from at least 50 year old vines. Making wines from old vines in Georgia is a rare and difficult project since during soviet times most older vines were ripped up and replaced so as to produce more grapes. Orgo is a labor of love and is one of the only example of old vine Georgian wines. The concentration of the old vine grapes and the skill of the winemakers is a unique combination for Georgian wines. Orgo produces distinct visions wines that follow the ancient Georgian qvevri style but raise it to new heights of elegance.\u003c\/p\u003e","brand":"Orgo","offers":[{"title":"Default Title","offer_id":44864634028288,"sku":"","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/DF82089A-0838-4C07-AF44-E9ECACF2628D_1_102_a.jpg?v=1742926084"},{"product_id":"overnoy-criquand-cremant-du-jura-rose-brut-zero-jura-france-nv","title":"Overnoy-Criquand \"Crémant du Jura\" Rosé Brut Zero, Jura, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eCrinquand uses fruit from the younger vines of Ploussard to make his sparkling wine. Although the vintage is not indicated on the label, Crinquand’s Crémant is vintage specific, all the juice being from a single harvest. The Crémant from this estate is bone-dry “brut zero” (no dosage). On the palate one senses a hint of tannin, a strong underlying earthiness … its “terroir” and an ebullient raspberry fruit in both flavor and on the nose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThis domaine, situated in the center of the village of Pupillin, in the heart of the Arbois appellation, is three generations old. Mikael Crinquand tends the viticultural side of this multi-faceted family operation. The Overnoy-Crinquand families have always managed their holdings within Pupillin in a poly-cultural, organic fashion, tending seventy cows to produce milk for the famous Comté cheese of the region, harvesting grains and cereals and producing wine from the 5.5 hectares dedicated to vineyards.\u003c\/p\u003e\n\u003cp\u003eThe vineyards, situated entirely within the confines of Pupillin, are on rather severe slopes within the area known as “La Bidode”. All farming aspects are handled organically and that has been the case since the establishment of the domaine many decades ago. The vineyards are planted to a mix of the classic varieties of the Jura: two hectares of Ploussard, one hectare of Trousseau, one hectare of Savagnin and one and one-half hectares of Chardonnay. All harvesting is done by hand. The vinification and elevage of the wines is profoundly traditional giving the wines the pronounced and unique expression of the terroir of the Jura. Currently, 90% of the production is sold to private clients and we consider ourselves fortunate to have access to the limited amount of wine that is made available for export.\u003c\/p\u003e","brand":"Overnoy-Criquand","offers":[{"title":"Default Title","offer_id":44975489450240,"sku":"","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_d5faeacd-23af-40de-96a5-b06c4ef86916.heic?v=1713469405"},{"product_id":"nv-champagne-francoise-bedel-originelle-extra-brut-champagne-france","title":"Champagne Françoise Bedel \"Origin'elle\" Extra Brut, Champagne, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM EUROPEAN CELLARS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eOrigin’elle is made from a blend of grapes (70% Pinot Meunier, 20% Chardonnay, 10% Pinot Noir) and terroirs (both silty limestone and calcareous clay) with the goal of releasing a Champagne with an emphasis on freshness and crisp primary fruit flavors. It is fermented in enamel-lined tanks and neutral French oak barrels and sees 3 years of aging sur latte before disgorgement. It is finished with a minimal dosage of 1.6 g\/L.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Françoise Bedel, a single mother of two sons and a new winery, was in a tight spot. Her oldest son was very sick, and she could find no doctor or hospital that could cure him. There were many weeks and months of searching for an answer. Finally, as a last desperate measure, she took him to see an older couple in a nearby village who practiced homeopathic medicine. Under their guidance, Vincent, Françoise’s son, was soon on the mend. She swore off modern medicine and, within months, had removed every chemical or synthetic material from her tiny winery; Françoise became a biodynamic winemaker before virtually anyone in the wine trade had ever heard of the term.\u003c\/p\u003e\u003cp\u003eToday the estate is still small (8.4 hectares), and Françoise is doing things her way. While others champion the better-known Chardonnay and Pinot Noir, she is in love with Pinot Meunier, and this variety features heavily at this address. This is not uncommon as the Marne Valley is known for the quality of its Pinot Meunier, and Françoise only farms small amounts of Chardonnay (13%) and Pinot Noir (9%). In addition to her reliance on Pinot Meunier, Françoise is also patient with her Champagnes, and most bottles spend more than six years on the lees and frequently far longer. Low or zero dosage is the rule, chez Bedel.\u003c\/p\u003e\u003cp\u003eLocated on the extreme western edge of Champagne, Françoise farm vines near the village of Crouttes-sur-Marne on the far edge of the Marne Valley – they are far closer to Paris than the city of Reims! The terroir here is dominated by clay with touches of limestone and gravel. Combined with the Pinot Meunier grape, this leads to wines with heft and weight with long, lingering acidity. We don’t often think of decanting Champagne, but these are wines that are transcendent when exposed to air – they are wines of great soul and depth.\u003c\/p\u003e","brand":"Champagne Françoise Bedel","offers":[{"title":"Default Title","offer_id":45018812547328,"sku":"","price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/AE537C15-AF98-4270-92EB-567A81FFD82F.jpg?v=1716406455"},{"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":"nicolas-maillart-platine-1er-cru-extra-brut-pinot-noir-champagne-france-nv","title":"Nicolas Maillart \"Platine\" 1er Cru Extra Brut, Pinot Noir, Champagne, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e54% Pinot Noir, 26% Chardonnay, 20% Pinot Meunier. Vinified and aged for 10 months in 228L oak barrels or 3000L foudre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIt was in 2006 when we last introduced our clients to a new selection of ours from the Champagne region—not for lack of trying! Early in 2023 we finally found what we have been looking for in the small Champagne village of Écueil, on the Montagne de Reims, in the cellars of Nicolas Maillart. Nicolas owns and farms vineyards in Écueil, Villers-Allerand, and Bouzy, all just south of Reims. These are among the world’s greatest terroirs for growing Champagne grapes, and they have been brilliantly matched chez Maillart to Chardonnay, Pinot Meunier, Pinot Noir, and Petit Meslier in order to extract the best qualities of each grape for both his blended multi-vintage Champagnes and his single-vineyard-vintage bottlings. All of his Champagnes are fermented and aged in wood, minimally sulfured, and bottled unfiltered with very little dosage.\u003c\/p\u003e\n\u003cp\u003eNicolas has made wine at his family estate since 2003 and has had two decades to hone and perfect his house style. He controls, farms, and manages all of his vineyards himself, working all of his soils. His Champagnes are pure, elegant, terroir-transparent, stylish, and delicious! Tasting through his lineup of vins clairs is like tasting through a cellar of young wines in Burgundy, and he has figured out how to transform the magic he has in barrel into his resulting Champagnes that emerge years later. Nicolas Maillart is sure to be a household name in Champagne in the near future, and we know you will enjoy getting to know these as much as we have.\u003c\/p\u003e","brand":"Nicolas Maillart","offers":[{"title":"Default Title","offer_id":45395487359232,"sku":"","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_ff8f50f5-21d4-4e4b-b34f-7e703b49efc7.heic?v=1720121602"},{"product_id":"hild-sekt-brut-elbling-mosel-germany-nv","title":"Hild \"Sekt Brut\" Elbling, Mosel, Germany NV","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe Upper Mosel has nothing to do with Riesling and nothing to do with slate. Instead, we find limestone. The Upper Mosel in fact represents the beginning (or the end?) of the Paris Basin, the geological reality that informs places like Chablis and Sancerre. Instead of Riesling, in the Upper Mosel we find a winemaking culture based on one of Europe’s oldest grapes: Elbling. It’s important to understand that Elbling here feels like something of a religion. It’s a culture, a regional dialect that is spoken through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. The joy of Elbling is the uncompromising vigor and energy, the raucous and super-chalky acidity. Matthias Hild, who farms about six hectares in the sleepy town of Wincheringen, told me that back in the 1980s, when he’d have an Elbling clock in at less than 8.5 grams acid, he’d taste it and question if it was Elbling at all. Which is sort of like saying you’re not sure the music is loud enough because your ears aren’t bleeding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMatthias Hild reminds me of Randal Graham, the famous founder\/winemaker of Bonny Doon, in his eclectic mix of scholar, advocate, farmer and trickster. He also sports a thinning pony tail and takes everything at his own pace and on his own terms. This strength of character likely explains some of how Hild has survived in the Obermosel making quality-minded, honest wines in a region where this is not a financially wise thing to do.\u003c\/p\u003e\n\u003cp\u003eThe fact that Matthias is single-handedly trying to save the old, terraced parcels of Elbling (see photo above) is a move that is equal parts romantic and completely insane. The financial realities of working these vineyards by hand while accepting their lower yields simply do not add up. This is an act of cultural preservation more than anything else. He calls the wine “Zehnkommanull” which means simply 10% — the wine always ferments bone dry and is 10% ABV or less. The few cases that I’m able to get of this wine are, to me at least, semi-sacred voices of a time long past. Sacred voices that end up on the $20-and-under table and most often overlooked. Hopefully this will change. At the very least, you’re going to hear me shouting about this place.\u003c\/p\u003e","brand":"Hild","offers":[{"title":"Default Title","offer_id":45663257100544,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_c97da190-4110-4ce6-a68d-263d3395b465.heic?v=1720121500"},{"product_id":"mary-taylor-finca-el-molar-macabeo-manchuela-spain-2023","title":"Mary Taylor \"Finca El Molar\" Macabeo, Manchuela, Spain 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM MARY TAYLOR: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFinca El Molar is in the wine-making region of Manchuela, and currently a free-standing DO since 2004; previously an IGT in the Castilla-La-Mancha region. This high-altitude region is situated between two rivers and boasts a very sunny and dry climate while the Solano wind refreshes the night during ripeness. Finding the right distribution between alcohol and polyphenols is a balancing act. Pre-fermentation cold maceration for 4 days to extract varietal aromas followed by fermentation in stainless steel tanks and post-fermentation maceration with the skins for 7 days. After racking, maturation requires contact with fine lees for 5 months. Rus prides herself on her passion for minimal intervention methods while keeping sulfur to a minimum. All Finca El Molar wines are certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Mediterranean “Solano” wind blows across the high-altitude plains where Rus Jimenez runs her family farm named Finca El Molar in Albacete. Rus has been running the property since her early twenties, when her father passed it on to her. She works alongside Luis, her enologist, and a few vineyard hands who live on the property.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default Title","offer_id":45774004617472,"sku":"","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_0f990582-cb79-42e4-b0cc-7256ad90c92e.heic?v=1722434926"},{"product_id":"domaine-padie-milouise-grenache-gris-languedoc-roussillon-france-2021","title":"Domaine Padié \"Milouise\" Grenache Gris, Languedoc-Roussillon, France 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM STEVEN GRAF: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMostly Grenache Gris \/ Grenache blanc \/ Macabeu with some Carignan blanc \/ Clairette \/ Tourbat \/ Muscat petit grains \/ Muscat d'Alexandrie. Co-fermented, direct press into stainless, sees some new oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJean-Philippe Padié was born and raised in Burgundy, but always dreamed of returning to his grandparent's home in the Southwest. In 2001, after his studies, he moved to the famous village of Calce to make natural wine alongside the domaine's of Gauby, Matassa, Horizon, and Pithon. He works with no additives or sulphites. His wines are distinctly crafted, with a lifted quality rare in the Roussillon. Calce is famous for its tectonic marvel of striated bedrock -- a veritable playground for soil geeks and biodynamic seekers alike. Vines are pinstriped along limestone, clay, marl, and granite striations, allowing for many controlled fermentations and blends that put the prowess of a winemaker like Philippe at center stage. These wines are first class, always clean and elegant, always giving, and always fodder for lots of conversation. \u003c\/p\u003e","brand":"Domaine Padié","offers":[{"title":"Default Title","offer_id":45794142454016,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_b4e7c7a4-7b4d-4c76-ac37-49eb088e6311.heic?v=1723429401"},{"product_id":"jean-vullien-cremant-de-savoie-savoie-france-nv","title":"Jean Vullien \"Crémant de Savoie\" Savoie, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM REGAL WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e30% Chardonnay, 50% Jacquere, 20% Altesse. Strict selection in both vineyard and on sorting table before crush. Direct pressing. Alcoholic fermentation at 16C in thermoregulated stainless steel vats. Aged on the lees in their cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e69 acres total planted on the hillsides of the Combe de Savoie to the following varieties: Jacquère: 4.94 acres in the cru Montmélian – labeled Vin de Savoie Montmélian, Roussette aka Altesse: 6.18 acres in various parcels – labeled Roussette de Savoie, Chardonnay: 9.88 acres – labeled Vin de Savoie Chardonnay (best parcels for Cuvée Prestige), Roussanne aka Bergeron: 15 acres in the cru Chignin – labeled Chignin-Bergeron, Gamay: 8.15 acres – labeled Vin de Savoie Gamay, Pinot Noir: 8.9 acres – labeled Vin de Savoie Pinot Noir (best parcels for Cuvée Jeannine), and Mondeuse: 16 acres including parcels in the crus St-Jean-de-la-Porte and Arbin. All parcels sustainably farmed (lutte raisonnée). Dark Jurassic limestone soils and black marl base with pebbly topsoil layer of scree (degraded limestone fragments that have accumulated over time from Massif des Bauges slopes above).\u003c\/p\u003e","brand":"Jean Vullien","offers":[{"title":"Default Title","offer_id":45929384673536,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_30ce3928-db3b-4b51-8f7a-772c7b873063.heic?v=1726159640"},{"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":"paolo-bea-lapideus-bianco-trebbiano-umbria-italy-2021","title":"Paolo Bea \"Lapideus\" Bianco Trebbiano, Umbria, Italy 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eOver the past 35 years, Giampiero Bea—both through his own deeply personal wines and his far-reaching influence—has become a cornerstone of our family of growers. Building on the work of his father, a through-and-through farmer whose Umbrian dialect is so thick as to be nearly incomprehensible to outsiders, Giampiero realized what made Paolo’s wines so special and built a working philosophy around it. In a series of decades that saw Italian winegrowers embracing modern technology whole-hog, Giampiero—as co-founder of the ViniVeri (“Real Wine”) group—advocated for respectful vineyard work, biodiversity, a de-emphasis on technology in the cellar, non-engagement with professional critics, and an overall trust in old, tried-and-true agrarian wisdom. Thankfully, these principles have become far more commonplace today than they were thirty years ago, but Bea’s wines remain singular: boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients. Giampiero’s wines always proudly display their vintage, and he pointedly resists striving for a consistent “product” from year to year. There is no green harvesting and no excessive sorting, as he wants each wine to reflect the entire season’s crop and not just a choice section; fermentations begin and end without being forced in either direction, thus varying in duration notably from vintage to vintage; and the wines are bottled when they’re deemed ready to be rather than according to some schedule, with the reds in particular generally spending upwards of four years in cask. There is no regulation of temperature, no pumping, no fining, and no filtering. Giampiero relies on patience, and plenty of it, to clarify his wines, and what is in the bottle is always a full-on reflection of the fruit and the story of the season that birthed it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e“Lapideus” Umbria Bianco: Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.\u003c\/p\u003e","brand":"Paolo Bea","offers":[{"title":"Default Title","offer_id":45950310187264,"sku":"","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_17aae820-e810-4a51-be3a-fbb6dfa69c8e.heic?v=1726849500"},{"product_id":"luis-pato-maria-gomes-espumante-bairrada-portugal-nv","title":"Luis Pato \"Maria Gomes\" Espumante, Bairrada, Portugal NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SKURNIK WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eGrown with Maria Gomes (95%) and Sercialinho (5%) grapes fermented in separate stainless steel vats under control temperature during 2 weeks.\u003c\/p\u003e\u003cp\u003eThe second fermentation will occur inside the bottle to keep the flavour of flowers and fruits from the main grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Pato family has been producing wine at Quinta do Ribeirinho since, at least, the eighteen century. João Pato started to bottle the wine from his vineyards in 1970, becoming the first winegrower in Bairrada region after its demarcation. His son, Luis Pato, inherited this nonconformist and pioneer spirit. In 1980, Luis produced his first wine, a pure Baga, from an exceptional quality and absolute rareness that is sought by appreciators as a treasure. After experimenting with Baga over the years, Luis was even able to produce the first Vinhas Velhas wine from Portugal! However, in 1999, by personal choice, he left DOC denomination and now labels his wines as Regional Beiras.\u003c\/p\u003e\u003cp\u003ePato’s 60 hectares of vineyards are planted with Baga and Touriga Nacional (red varieties), as well as Maria Gomes, Bical, Bairrada’s Cercial and Sercialinho (white varieties). The vineyards are distributed in two different types of soil: sandy and chalky-clay.\u003c\/p\u003e","brand":"Luis Pato","offers":[{"title":"Default Title","offer_id":45986647113984,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_cc9054a4-af77-425d-8bf8-49eac26cf8f9.heic?v=1728251038"},{"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":"borgo-san-daniele-pinot-grigio-friuli-italy-2023","title":"Borgo San Daniele Pinot Grigio, Friuli, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM UVA IMPORTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePinot Grigio is the most popular white grape from Italy. Here at the Borgo san Daniele estate we see an example of this grape at the top of the class. The wine is aged partially in large neutral oak, giving it just the right touch of depth and complexity. A dry wine with flavors of orchard fruits like green apple and pear, orange peel, dried herbs, and hay. The texture is enhanced by one day on the skins and long lees aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBuilt on a philosophy of minimal intervention in the winery and biodynamic farming in the vineyards, the wines of BorgosanDaniele thrive thanks to careful vineyard management, meticulous selection, and the famous ponca soils ideal for creating structured, age-worthy wines. All wines stay in cellar until absolutely ready to be enjoyed at their peak. The commitment hasn’t gone unnoticed, BorgosanDaniele is one of less than 200 wineries in Italy to receive the coveted Three Glasses (Tre Bicchieri) Award in the Gambero Rosso Guide more than ten times. Certified organic, biodynamic farming with pending certification.\u003c\/p\u003e","brand":"Borgo San Daniele","offers":[{"title":"Default Title","offer_id":46061453541632,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3fc22ea6-7650-4467-9d44-84aa7a30affd.heic?v=1730914351"},{"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":"bodega-chacra-mainque-chardonnay-patagonia-argentina-2023","title":"Bodega Chacra \"Mainqué\" Chardonnay, Patagonia, Argentina 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM GRAND CRU SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eDone in collaboration with Jean-Marc Roulot, was picked early as the grapes ripened early but maintained acidity. Fermented in barrel without malolactic, spending 11 months in barrique, this has an up-front fruit, a salinity shared with Chacra Chardonnay, and a tasty finish lent by the calcareous components of the alluvial soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBodega Chacra is located in the Rio Negro Valley of northern Patagonia. The property's location in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro, which in turn flows into the Atlantic.\u003c\/p\u003e\u003cp\u003eThe climate is dry, with a maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases.\u003c\/p\u003e","brand":"Bodega Chacra","offers":[{"title":"Default Title","offer_id":46101204664576,"sku":null,"price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_f81d7c91-e4ee-4311-b7da-16562036a208.heic?v=1732394630"},{"product_id":"nicchia-lambrusco-di-modena-emilia-romagna-italy-nv","title":"Cantina Fratelli Carafoli \"Nicchia\" Lambrusco di Modena, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM T. EDWARD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe quintessential red sparkling wine, Nicchia is named after the late 19th century countess of Castiglione whose picture is on the label. This Lambrusco has a touch of sweetness with notes of black plums, cherry and currants. Clocking in at a low 8.5% alcohol, it's a perfect afternoon sipper or aperitif. Pair with Prosciutto, Salami or BBQ. A sparkling, medium-sweet wine with a full, red-ruby color and fruity fragrance. In addition to dessert pairings, the Nicchia Lambrusco is the perfect accompaniment to stews cooked in the \"agrodolce\" style combining sweet and sour flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCurrently in its third generation, the Carafoli family is led by brothers Carlo, Paolo, and Mario who are dedicated to carrying on their family's legacy through their work. They use cutting-edge manufacturing techniques and machinery that has been meticulously restored to produce high-quality wines.\u003c\/p\u003e","brand":"Cantina Fratelli Carafoli","offers":[{"title":"Default Title","offer_id":46101206237440,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/06738D06-CF8D-413D-BFFF-7AD6AE61AFF0_1_105_c.jpg?v=1742927281"},{"product_id":"dinamo-orange-umbria-italy-nv","title":"Dinamo \"Orange\" Umbria, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTrebbiano and Malvasia from an old vineyards of (at least) 90 year old vines. Spontaneous fermentation with 3 months maceration. Aging in stainless steel and fiberglass tanks. No filtering or fining and minimal added sulfur as necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe “Dinamo” project is an exciting nod to the historic peasant wines of Umbria, in a collaboration between Danilo Nofrini with his children Rachele and Simone, and Danilo Marcucci. After more than 40 years of making wine, Danilo Marcucci wanted to embrace the kind of wines that he used to make as a child with his grandfather. Together, in the highest vineyards around Lake Trasimeno, the Nofrinis and Marcucci have succeeded in creating an agricultural program that aims at wines that are pure and natural, with high nutritional and energy values that go beyond fashions, trends and judgements. Wines born of the land, and of a simple story from the humble and reserved people of the Umbrian countryside.\u003c\/p\u003e","brand":"Dinamo","offers":[{"title":"Default Title","offer_id":46103024500992,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/1EA0657A-C725-465C-B381-1318B92AE4CA_1_105_c.jpg?v=1742927430"},{"product_id":"champagne-louise-brison-rose-de-la-cote-des-bar-brut-nature-champagne-france-2017","title":"Champagne Louise Brison \"Rosé de la Côte des Bar\" Brut Nature, Champagne, France 2017","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFor her exuberant and vinous rosé—pure Pinot Noir always from a single vintage—Delphine employs whole-bunch semi-carbonic maceration for five or six days, followed by nine months of aging in used barrels before bottling for secondary fermentation. Tangy, spicy, and juicy, this wine dances on the palate, its bright acidity counterbalancing notes of fresh jam while its tensile Kimmeridgian minerality provides a sturdy base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe live in the era of the “superstar winemaker,” and it is perhaps easy to forget that for most of its history viticulture has been simply an extraordinarily taxing form of subsistence farming. Before the appellation system, before mechanization, and before the possibility of easy travel, Louise Brison eked out a modest living from a few hectares of vines in her home village of Noé-les-Mallets in the Côte des Bar. The family trade sustained the Brisons through the tumult of the 20th century, and Louise’s grandson Francis began estate-bottling a portion of their fruit in 1991. Today, Francis’ daughter Delphine looks after the family’s 15 hectares, and since taking the reins in 2004 she has converted fully to organic viticulture—practicing since 2011 and certified since 2017.\u003c\/p\u003e\u003cp\u003eLouise’s tenacity lives on in Delphine, who produces astonishingly vibrant wines with a total absence of ornamentation. All her Champagnes are single-vintage and zero dosage, and she ages all her vin clair in used barrels for nine months before bottling for secondary fermentation. Five years is the minimum stint sur latte for Delphine’s Champagnes, but due to an absence of malolactic fermentation and to the mineral fortitude of the terroir they read as direct and driving rather than excessively autolytic. Furthermore, Delphine has no patience for the fanciful nomenclature which plagues so much Champagne even from small growers, instead choosing straightforward names for her cuvées: “Chardonnay de la Côte des Bar,” “À l’Aube de la Côte des Bar,” and so forth.\u003c\/p\u003e","brand":"Champagne Louise Brison","offers":[{"title":"Default Title","offer_id":46149414420736,"sku":null,"price":92.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_038019c7-7191-419d-98e9-a809fb5948e7.heic?v=1733369581"},{"product_id":"domaine-de-montbourgeau-letoile-jura-france-2020","title":"Domaine de Montbourgeau \"L'Etoile\" Jura, France 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis cuvée is the classic white wine of Montbourgeau. It is usually bottled after 24 to 30 months of élevage in barrel. Chardonnay is the dominant grape but an occasional Savagnin vine is found within the Chardonnay plantings, an addition which adds a touch of complexity to the ultimate blend. The fermentation occurs in stainless steel but, after malolactic, the wine is racked into small barrel and demi-muids for two years. At that point, the entire production is assembled and left for several months in cuve before being bottled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eDomaine de Montbourgeau has produced traditional Jura wines since Victor Gros, the grandfather of current Vigneronne, Nicole Deriaux, first planted the estate’s vineyards in 1920. Nicole’s father, Jean Gros, was responsible for expanding the domaine once he acceded to the head of the family in 1956. Thirty years later (1986) Nicole joined her father and she now is fully responsible for the operation of the domaine. Her three sons are waiting in the wings!\u003c\/p\u003e\u003cp\u003eThe estate is located in the village of L’Etoile in the southwestern zone of the Jura. The origin of the name “L’Etoile” (meaning “star”) is attributed to either the fact that there are five hills surrounding the village in the pattern of a star or, more probably, because of the numerous specimens of the fossils of ancient starfish that are found to this day in the soils of this appellation. The appellation itself is very small, including only 52 hectares, principally in the village of L’Etoile but also with certain vineyards in the neighboring villages of Planoiseau, Saint Didier and Qunitigny.\u003c\/p\u003e\u003cp\u003eThe domaine’s nine hectares are devoted mostly to Chardonnay with Savagnin sited in 1.7 of those hectares; some Trousseau and Poulsard round out the plantings. The viticulture is organic and the vinification is strictly traditional respecting, in all aspects, the ancient practices of this region. Nicole Deriaux’s natural approach to every step of the process captures the true essence of the Etoile appellation in each of the separate bottlings done at the domaine.\u003c\/p\u003e\u003cp\u003eAll grapes are hand-harvested and vinified in the cellars underneath the family home, which is surrounded by the picturesque mountaintops of the Jura. Fermentation occurs in stainless steel cuves but all wines are then racked into a combination of foudres, demi-muids and smaller barrels, virtually none of which are new. The white wines are aged in barrel; they are never racked; they are not topped off. The very special nature of the appellation of L’Etoile produces white wines of exceptional finesse and complexity.\u003c\/p\u003e","brand":"Domaine de Montbourgeau","offers":[{"title":"Default Title","offer_id":46149414453504,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_171fe8c7-673a-484f-8c7f-b3e1bc16eac2.heic?v=1733369532"},{"product_id":"cantina-furlani-alpino-macerato-frizzante-trentino-alto-adige-italy-2023","title":"Cantina Furlani \"Alpino Macerato Frizzante\" Trentino-Alto Adige, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eBlend of Muller Thurgau, Traminer and Sauvignon Blanc with 2 weeks of skin maceration. Spontaneous fermentation in stainless steel. Frozen must added in the Spring before re-fermentation in bottle. No disgorgement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTowering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker.\u003c\/p\u003e\u003cp\u003eAfter studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today.\u003c\/p\u003e\u003cp\u003eWines are fermented either in cement tanks or small glass demijohns with no temperature control, no yeast, no sulfur. To clarify the wines they are often racked into demijohns during the winter and placed outside in the snow allowing the wine to naturally settle. 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There’s nothing archaic here like in the Poliphemo bottling, but the wine is just as serious, with length tapers endlessly, offering generous fruit and spice, but also maintaining tension (we are still in the high-altitude Taurasi growing area of Paternopoli). The tannins are more honed here than in Poliphemo, making this wine seems somewhat more ceremonial tone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eA visit to Luigi Tecce can get you emotional. Luigi himself is a ball of them, and his Aglianico from Taurasi elicits them. His grandfather’s masseria (farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). It’s one of Taurasi’s high-altitude growing areas, having a soil that’s layered with sand, limestone and Vesuvius’ pumice; it’s also the dwelling of Luigi’s 80+ year old vine-trees. There’s no enologist and no agronomist, Luigi works in relative solitude. Maybe that’s why there’s such an affinity between him and the wines: exuberant and guarded, archaic and immediate, literary and literal; there’s something theatrical in their pleasure. The wines come from the tradition and grandeur of Mastroberardino’s Taurasi bottlings, but I feel Luigi’s one of a very limited group of Taurasi producers that are eclipsing the old master.\u003c\/p\u003e","brand":"Luigi Tecce","offers":[{"title":"Default Title","offer_id":46167440195840,"sku":null,"price":134.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_69305d6b-c2e9-4a4e-a6d8-b78d8f7026a7.heic?v=1734118047"},{"product_id":"brocard-pierre-saignee-de-la-cote-rose-extra-brut-champagne-champagne-france-nv","title":"Brocard Pierre \"Saignee de La Cote\" Rose Extra Brut Champagne, Champagne, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM DE MAISON:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSaignée de la Côte is a Rosé from 100% pinot noir grapes, harvested in the 2021 vintage from the Frillon vineyard, planted in 1962, located near the village of Celles-sur-Ource. Soils consist of both Kimmeridgian and Portlandian limestone and clay. The vineyard is south facing, but maintains great freshness because it is in a valley between two forests, protected by pine trees on the ridge, providing excellent ventilation, with cooling breezes most of the year.\u003c\/p\u003e\u003cp\u003eThibaud was not interested in making rosé in the first place, as his preference is red wine from pinot noir. If he was going to make rosé at all, he wanted to make a natural, substantive, old-school rosé that drinks like a red wine with bubbles. His rosé Saignée de la Côte was born from one of the most unique, bold wines of the region – blurring the lines between red Coteaux Champenois and Champagne. There is nothing like it, and we love this Champagne for it.\u003c\/p\u003e\u003cp\u003eSaignée de la Côte is a wild ride of psychedelic flavors, with an incredibly long finish designed to elevate food pairings or take you on a magic carpet ride. The color is intense ruby with orange highlights. The flavor profile is a celebration of savory red fruits, jam, strawberries, raspberries, blackcurrants, and touches of rose petals, violets, pepper, and cinnamon. The palate, reminiscent of a red Coteaux Champenois, is full-bodied and vinous with thrilling acidity, red fruits, cinnamon, and licorice. It is a pure expression of Côte des Bar pinot noir. A true, bold Saignée, perfect when paired with lamb; Thibaud himself prefers it with Indian food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThibaud Brocard is a rising star in Champagne’s Côte des Bar. Champagne Brocard Pierre produces handmade, terroir-focussed wines with great transparency and electricity, without the aid of chemicals or the winemaking sleight-of-hand common in the world’s most recognizable wine appellation. The vibe at Brocard Pierre is a reflection of Thibaud: fresh and young; jovial, but always on-point. He delivers precise, gastronomic Champagnes designed for maximum pleasure at the table with friends, without pretense.\u003c\/p\u003e\u003cp\u003eVigneron Thibaud Brocard is the fifth generation of Champagne Brocard Pierre to work his family vineyards near the village of Celles-sur-Ource in the Seine river valley, known as the Barséquanais area of the Côte des Bar, the southernmost subregion of Champagne. Côte des Bar, located about an hour north of Chablis in the Aube department of France, is the transition point between Champagne and Burgundy. It was part of Burgundy for centuries until the French Revolution. This cultural association still forms the basis for the region’s winemaking philosophy, as well as its traditions and gastronomic identity.\u003c\/p\u003e","brand":"Brocard Pierre","offers":[{"title":"Default Title","offer_id":46167441342720,"sku":null,"price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/EDE36B97-D760-4C07-A5A8-86A86FF05BB4.png?v=1733951753"},{"product_id":"ver-sacrum-geisha-de-jade-mendoza-argentina-2023","title":"Ver Sacrum \"Geisha de Jade\" Mendoza, Argentina 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM BRAZOS WINE IMPORTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis wine is a blend of 50% Marsanne and 50% Roussanne all from a single vineyard in the Los Chacayes IG in the Uco Valley. The nose jumps out of the glass with notes of orange peel, apricot, candied peach, and tangerine all woven together with white flowers, lavender, and a touch of coriander. The palate shows good acidity to match the full bodied character and the wine finishes with notes of honeydew melon and just a hint of flor. Rockstar juice in a bottle!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eEduardo Soler and two friends started Ver Sacrum in 2012 with the concept of growing and vinifying Rhone varietals. Their winemaking ethos focuses on fresh, low alcohol, lighter skin contact, native yeast, honest, and easy drinking wines. All grapes are hand harvested and most are foot crushed with minimal intervention in the vineyards and winery and no corrections, filtration, or pump overs. They currently make wine from their small vineyard in Los Chacayes, Uco Valley where they have planted Grenache, Monastrell, Carignan, Roussane, Marsanne, Mencia, Syrah, Teroldego, and Nebbiolo.\u003c\/p\u003e","brand":"Ver Sacrum","offers":[{"title":"Default Title","offer_id":46179628122368,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_eed9beaa-87e8-4030-902f-a984921f3450.heic?v=1734565640"},{"product_id":"orto-vins-les-argiles-montsant-negre-catalonia-spain-2022","title":"Orto Vins \"Les Argiles\" Montsant Negre, Catalonia, Spain 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM LA LUZ SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e15-75 year old vines, ecologically certified, bio-dynamically farmed and regenerative vineyards in the parcels of Era, Planes, Obagues and Palell. Owned and operated by meticulous farmers to the point of picking out every raisin out of every cluster, pre-harvest, to ensure freshness. Joan Asens is devoted to the biodynamic calendar, as well as using natural applications that withhold those strict standards.\u003c\/p\u003e\u003cp\u003e70% destemmed, 30% whole cluster, native fermentation in inox for 29 days (biodynamic calendar). The wine is then racked into another stainless tank for brief 2-3 months on the lees before going into neutral French oak for and additional 3 months. Nothing is added to the wine except SO2 at bottling.\u003c\/p\u003e\u003cp\u003eA bright and savory Garnatxa with a juicy pop of bright cherry and other fresh red fruits. Medium bodied with good acidity and structure, the fresh herbs and black peppercorn, keep it lively and wonderfully paired with food. Roses and potpourri with bursts of fresh Mediterranean herbs, framboise and cocoa fill the senses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe meticulous, eccentric and dedicated Joan Asens has been an influential wine authority in Catalunya for more than two decades, and as a professor of lunar cycles at the local winemaking University in Falset, he is considered a “guru of biodynanmics”. At the helm of viticulture and vineyard management for the acclaimed Alvaro Palacios in Priorat for nearly 18 years, Joan Asens has played a vital role in the creation of some of Spain’s most elite wines. Returning home to Mas Roig in 2009, Montsant to cultivate his friends and family’s old vines, has proved no exception. With a vibrancy and freshness unmatched in the DO, the seamless wines of Orto Vins, generally have a brighter finish, lower alcohol, and softer, floral, even elegant tannins. \u003c\/p\u003e\u003cp\u003eJoan and three of his childhood friends are dedicated to elaborating pure wines following the traditional farming philosophies of their great grandparents and honoring the biodynamic cycle of the moon. Leaving no grape behind, Joan begins a trickle harvest 6 weeks ahead of most, with daily picking and subsequent drying of all the little raisins that have developed within each of cluster of sun drenched bunches. From these earlyharvested, concentrated and dried grapes, Orto Vins makes two (white and red) very luscious dessert wines with a mild 15% alcohol. With each pass through the vineyard, with each pick, the vine’s energy focuses on the remaining fruit so that each grape is harvested at their optimum physiological ripeness. Not at all green, and never raisinated at the time of final harvest, Orto Vins is a true vineyard selection.\u003c\/p\u003e","brand":"Orto Vins","offers":[{"title":"Default Title","offer_id":46179628351744,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_5335c3c7-03a3-40b8-b4d8-3af16f2d63cc.heic?v=1734567836"},{"product_id":"domaine-tempier-lulu-et-lucien-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"Lulu et Lucien\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis bottling is named in honor of the much-loved and greatly missed founders of the estate, who not only built up Tempier from ruins during tumultuous and trying times, but also helped to bring the luster back to the long-neglected Bandol region as a whole. Tempier says this is their signature Bandol; it’s a blend of dark fruit and vibrant stony minerality—a classic expression of what they do best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194343870720,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_48e1a622-3c00-4ce9-8a52-9da7e711ce9a.heic?v=1735334347"},{"product_id":"domaine-tempier-la-migoua-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"La Migoua\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFrom steep slopes in the hills above the estate, this is perhaps the most wildly perfumed of the trio, lots of summer herbs and brambles on the nose, with a soft juicy core, possibly from a bit of Cinsault in there, from the acclaimed La Louffe microclimate in the heart of La Migoua. Expressive and tasty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194344165632,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_78e83773-09e2-4b35-a97c-2f90f8826853.heic?v=1735334316"},{"product_id":"domaine-tempier-la-tourtine-bandol-rouge-provence-france-2022","title":"Domaine Tempier \"La Tourtine\" Bandol Rouge, Provence, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eIf the Lulu \u0026amp; Lucien and Migoua bottlings epitomize the exuberant side of Tempier, the Tourtine is where the finesse really shines through. It’s delicate, refined, and ever more majestic as it opens up. This is exceptional and understated Bandol of which Lulu and Lucien would undoubtedly be proud.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\u003c\/p\u003e\u003cp\u003eWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\u003c\/p\u003e\u003cp\u003eLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\u003c\/p\u003e\u003cp\u003eBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\u003c\/p\u003e","brand":"Domaine Tempier","offers":[{"title":"Default Title","offer_id":46194344329472,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_65ba0d3a-6576-4cdc-885b-08f4e0a76daa.heic?v=1735334286"},{"product_id":"sono-montenidoli-fiore-vernaccia-di-san-gimignano-tuscany-italy-2023","title":"Sono Montenidoli \"Fiore\" Vernaccia di San Gimignano, Tuscany, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM BEAUNE IMPORTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAged in bottle before release, indigenous yeast fermented, low sulfur vinification \u0026amp; aging. Organically grown grapes, skin contact, stainless steel vat fermented \u0026amp; aged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWhen Elisabetta Fagiuoli and Sergio Muratori arrived in 1965, San Gimignano was not known world-wide as one of the most ravishingly beautiful areas to visit and Montenidoli was a 200+ hectare overgrown abandoned property with a moderate potential of producing good Chianti. They set about restoring the olive groves and vineyards that mother nature was in the process of reclaiming, and the rest is history. To this day, only a small percentage of the acreage is planted as the choice was made long ago to retain the natural ecosystem of the mountain.\u003c\/p\u003e\u003cp\u003eTheir first vintage in 1971 produced only red wines, but together they soon realized that there was great potential in other indigenous varietals, especially Vernaccia, the historic grape of San Gimignano, a town that played an oversized role on the Silk Road for centuries, long before the founding of the modern Italian state. Sergio worked tirelessly to restore the olive groves, vineyards and fields of Montenidoli, translated as “mountain of little nests,” to their former glory and allowed Elisabetta the task of growing the grapes, making the wine and showing the world what they were doing and why they were doing it. He preferred to remain in the background. Sergio passed away in 2012 and Elisabetta shows no signs of letting up.\u003c\/p\u003e\u003cp\u003eElisabetta Fagiuoli is proud of the fact that her land has never seen the use of pesticides. She has farmed organically as long as she has had the property and can attest that previous to her it had been farmed organically. Given that her property is isolated on a mountainside, she has the added benefit of not having any close neighbors, relieving her of any concern about systemic, non-organic treatments being used in adjacent vineyards. The soil at Montenidoli was impacted greatly by the Ligurian Sea which extended into much of what is now Tuscany millions of years ago. You can still often find large prehistoric oyster fossils in the soil, many of which are on display in the winery. On the higher elevation parcels of their property, you find a deep, red, mineral-rich soil where they source their top reds, the Triassico and the Sono Montenidoli.\u003c\/p\u003e","brand":"Sono Montenidoli","offers":[{"title":"Default Title","offer_id":46237552312576,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/EE2EB6AF-1D25-43F3-9035-5E18368E7EFF_1_105_c.jpg?v=1742927398"},{"product_id":"famille-isabel-ferrando-chateauneuf-du-pape-blanc-rhone-valley-france-2022","title":"Famille Isabel Ferrando \"Châteauneuf-du-Pape Blanc\" Rhône Valley, France 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM BOWLER WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA new expression of Chateaneuf-du-Pape Blanc in the 2021 vintage. It’s a blend of 60% Clairettes and 40% Roussanne from the Serres lieu-dit with galets stones, gravel, and blue clay. It’s the first vintage that is aged in a mix of glass demi-johns and two year-old demi-muids barrels. Clairette gives a lot of freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIsabel Ferrando’s reputation for outstanding wines has grown every vintage since her first release in 2003. She launched Domaine Saint-Préfert with 13.2 hectares, purchased from the Serre family, one of the first to estate-bottle in the appellation in the 1930’s. This is the heart of the winery, a single parcel called Les Serres, south of the village of Châteauneuf-du-Pape. It’s one of the hottest areas in the appellation, but Ferrando manages to coax ethereal wines from this site. Under the Saint Prefert name, she had bottled three wines from Les Serres, “Giraud”, “Auguste Favier” and a classic Chateauneuf-du-Pape. The next year she purchased vines in the north of the appellation and started making the 100% Grenache cuvée Colombis, primarily from the lieux-dit of Colombis, with sandy soil.\u003c\/p\u003e\u003cp\u003eAfter studying her parcels for more than 15 years Ferrando started a new chapter with the release of the 2020 vintage. She decided to lean into the tradition of blending in Chateauneuf-du-Pape, making a single wine from Les Serres, and it’s now the flagship of the estate. She continues to make “Colombis” as well as her Cotes-du-Rhone, and two white Chateauneuf-du-Papes, including the very limited Vieilles Clairettes in magnum. Now, all of Ferrando’s wines are bottled under the name Famille Isabel Ferrando. In 2023, Isabel’s daughter, Guillemette joined the family winery.\u003c\/p\u003e\u003cp\u003eFerrando has always farmed organically and starting in 2019, the vineyards are being managed following biodynamic methods (certified in 2022). She has very old vines in her holdings: the Grenache vines average more than 70 years old, and she still has some of the original Mourvèdre that was planted in the 1920’s. Les Serres has the famous galets stones on the top soil, and the subsoil has layers of blue clay and stones.\u003c\/p\u003e","brand":"Famille Isabel Ferrando","offers":[{"title":"Default Title","offer_id":46237552378112,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_12432239-1bcd-4be5-9734-a564aed8fd52.heic?v=1736376437"},{"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. Translated through our cider, we strive to preserve this valley’s treasured history, its spring water, forgotten orchards, and furthermore, we seek an opportunity for new stories to be told - of the land, the soil, and the people. We are focused on revitalizing fruit growing for cider production in our mountain region of Virginia. We believe that dedicating our efforts to where fruit is grown and how will lead us to achieve the greatest potential in our cider.”\u003c\/p\u003e\u003cp\u003eIn their efforts to support the broader region, they glean a lot of fruit from old abandoned orchards and seedlings on the perimeters of properties. However, they also consistently buy fruit from growers in the area, working with them to improve their agricultural practices even if the farmers are resistant to organic\/regenerative agriculture. Will and Cornelia planted a home vineyard (pictured above) to many varieties and are farming it according to regenerative principles. 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":"vignerons-les-matheny-chardonnay-arbois-blanc-jura-france-2020","title":"Vignerons Les Matheny \"Chardonnay\" Arbois Blanc, Jura, France 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMany parcels comprise Les Matheny’s Chardonnay, and Emeric Foléat vinifies each one separately, deciding on the final blend only after each individual wine develops its personality with time in barrel—in this case, well-worn 600-liter tonneaux. Produced from vines averaging 45 years of age, the wine soars from the glass, a storm of ripe green apples, stone minerals and musky honey. The palate is both firm and expansive, with a generous pinch of telltale Jurassic salt lengthening the complex, penetrating flavors of greengage and candied lemon. The “partial sous-voile” approach shows in the wine’s gently oxidative edge, one that bows to the veil without making a show of it—a tricky balancing act for such a bold and assertive wine to remain so straightforwardly delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFew in the Jura are as talented as Emeric Foléat of the tiny Les Matheny domaine in Arbois. Having worked for eight years under the legendary Jacques Puffeney, who taught him the ultimate value in embracing risk and trusting the quality of his fruit to do its thing in the cellar without coercion, Emeric farms 3 hectares in Arbois without the use of synthetic chemicals and raises his wines in a small cinderblock shed devoid of modern gadgetry. Emeric takes each harvest as it comes, vinifying and aging certain parcels separately if the notion strikes him, keeping a cask or two under voile for an extra-long time if the underlying material proves worthy, and topping up his barrels occasionally, partially, and based purely on taste and instinct. Minute additions of sulfur, and even then only sometimes, are the only adjustments he makes to his bold, assertive, deeply personal creations.\u003c\/p\u003e","brand":"Vignerons Les Matheny","offers":[{"title":"Default Title","offer_id":46359960846592,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_89cb59ae-3d47-4e4f-90c3-f2d09b9954f7.heic?v=1739038252"}],"url":"https:\/\/patronsaintwine.com\/collections\/wine-standard-bottles-no-allocations.oembed?page=27","provider":"Patron Saint","version":"1.0","type":"link"}