Nostrana & Enoteca Nostrana
1401 SE Morrison St, Ste 101
Portland, OR 97214
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Vini dell’Enoteca
🫧 Pet Nat
- Domaine de L'Ange Vin Fetembulles NV
Loire Valley, FR: Chenin Blanc Jean-Pierre's wine journey began with Cheval Blanc 1964, sparking a passion for natural wines. He founded Paris' iconic L’Ange Vin and co-created "Le Rouge et Blanc" magazine. Transitioning to winemaking in 2001, he established his own Loire winery. Operating with a "no rush" ethos, Jean-Pierre crafts wines naturally, allowing long fermentations in old oak barrels. Today, he produces two lines: Domaine de L’Ange Vin and Opera du Vin, both showcasing minimal intervention winemaking, true to the grape's character.
$41.00 - Julien Pineau 'Bocca di Rosa' Pet-Nat NV
Loire Valley, FR: Cabernet Sauvignon SO2: No sulfur added to the wine Soil Composition: Clay , Flint, Limestone Farming: Organic (certified) Age of vines: 40 years old Fun facts: This wine is produced within the Touraine appellation but intentionally declassified to Vin de France. It is named after the song from Fabrizio De Andrè. Winemaking: The fruit is pressed directly and then fermented in fiberglass. It's bottled with 20 grams of residual sugar. Natural fermentation continues in bottle, creating carbonation from the trapped C02. Disgorged the following Spring.
$38.00 - Vins Contes 'Pow Blop Wizz' 2020
Loire Valley, FR: Cabernet Franc, Grolleau SO2: No sulfur added to the wine Soil Composition: Clay, Flint, Limestone Farming: Organic (not certified) Age of vines: 40 years old Fining/Filtration: Unfined/Unfiltered Fun facts: This wine is made within the Touraine appellation but intentionally declassified to Vin de France. The onomatopoeic name refers to the wine's effervescence but is also a reference to a lyric in the Serge Gainsbourg song Comic Winemaking: The fruit is pressed directly and then fermentation starts in fiberglass vats. It is subsequently bottled with 25 grams of sugar. A secondary fermentation in bottle occurs. The wine is disgorged manually before release
$27.00 - Pillippe Tessier 'Phil'en Bulle' NV
Loire Valley, FR: Romoratin, Orbois Domaine Tessier was founded in 1961 by Roger Tessier, with his son Philippe taking the reins 20 years later in 1981. They are located in the heart of the Cheverny and Cour-Cheverny AOC’s and currently have 23 ha of vines. The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Loire River and the forest of Cheverny, Chambord and Solonge and has been Ecocert certified since 1998.
$33.00 - Fabio Gea 'Nebiosca' Rosato Frizzante NV
Piemonte, IT: Nebbiolo (?) Grapes: Maybe Nebbiolo (Fabio doesn't want to say) SO2: No sulfur added to the wine Soil Composition: Clay, Limestone Farming: Organic (not certified) Age of vines: 15 years old Exposure: East Fining/Filtration: Unfined/Unfiltered Fun facts: Fabio: "The sugar is so you can drink this in the morning and fight a shark." The number of the bottle and the total number of bottles are hand written on labels made from handmade paper. There is an elaborate code on each label that we break down in Fabio's producer profile. Winemaking: The grapes are destemmed and macerated for four to twelve hours. Fermented in demijohn and homemade porcelain jars for three months. Intentionally bottled with residual sugar.
$69.00 - Oriol Artigas 'SOS No. 2 Cosmic Vinyaters' 2020
Catalunya, ES: Macabeu, Moscatell Skin Contact White Pet Nat 70% Macabeu and 30% Moscatell d'Alexandria from Salvador Battle of Còsmic Vinyaters's Camp del Boter and La Parada de I'Hort vineyards in Rodonyà and El Montmell within Tarragona. The vines are 14-24 years old and planted on sandy white and red limestone soils 340-450 meters above sea level. The grapes were destemmed and fermented in fiberglass tanks with 2 days of gentle maceration on the skins. This wine was never racked and rested for 6 months on its gross lees. 11% alcohol by volume, 6174 bottles made. Over the last few years, Oriol Artigas' has become one of the most beloved natural winemakers in Catalonia. In the 2020 vintage, climate change reared its ugly head, and mildew wiped out nearly all of Oriol's harvest. He sent out a request for help (his "S.O.S.") to his many grower friends throughout Catalonia and made wine with their grapes instead of his own.
$41.00 - Partida Creus 'AA' Anónimo Ancestral 2018
Catalunya, ES: Xarel-lo, Parellada, Moscatel, Ull de Llebre AA (Anonimo Ancestral) is a blend of organically grown Xarello, Parellada, Moscatel, and Ull de Llebre (Tempranillo) on calcarious clay soils in the Baix Penedès. Grapes are hand harvested, destemmed, and fermented with indigenious yeasts in stainless steel tanks. Fermentation in bottle for around 8 months. Disgorged, zero dosage. No fining or SO2. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piemonte. Both of them architects who initially moved to Barcelona for that reason. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés). There they started farming all kinds of local foodstuffs but had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.
$45.00
🧘🏼♂️ Calm Whites
- Domaine Sylvain Pataille Marsannay Blanc Chardonnay Rose 2018
Burgundy, FR: Pinot Noir Sylvain Pataille is a notable figure in Burgundy, acclaimed for his organic and biodynamic viticulture, and as a consultant for top domaines. Growing up with a passion for vine farming, he established his own domaine in Marsannay after studying winemaking and a brief stint in sales. Now encompassing 15 hectares, the domaine, co-managed with his brother Laurent, is particularly known for its Aligoté, alongside Chardonnay and Pinot Noir. Pataille's farming practices and winemaking techniques, including low yields, horse ploughing, and minimal sulfur use, have earned him a reputation for producing wines of exceptional balance, texture, and minerality, showcasing the best of Burgundy.
$50.00 - Julien Pineau 'Substance' Sauvignon Blanc 2017
Loire Valley, FR: Sauvignon Blanc Hailing from Tours, Julien Pineau's academic background in sociology and law gave way to a vibrant career in wine. Working across Seattle and Sicily with l'Alliance Française, he returned to France for various roles before a pivotal harvest with Lise and Bertrand Jousset in Montlouis. Inspired, he delved into viticulture over opening a wine bar. With partner Laurent Saillard, he co-owns the famed Clos Roche Blanche, cultivating six hectares of diverse varietals. Julien's eco-centric approach respects the inherited terroir, employing horse-plowed fields and fostering biodiversity. His 2015 debut vintage uses no sulfur, favoring natural cellar processes and extended aging of his cuvées. Alongside his agronomist wife, Julien envisions an agricultural utopia, blending polyculture with traditional winemaking.
$45.00 - Dard et Ribo Crozes-Hermitage Blanc 2017
Rhone Valley, FR: Rousanne Since 1983, Dard and Ribo have shaped their winery in Tain-l'Hermitage from a single hectare to 8.5 hectares across seven villages, focusing on Crozes-Hermitage, Saint-Joseph, and Hermitage. Educated in Beaune, they champion natural wine and Syrah's elegance, creating wines for immediate enjoyment that also age well. Their portfolio includes the fresh "C'est le Printemps" cuvée and specialized single-vineyard expressions. Attuned to varied terroirs and vine ages, they produce wines that embody the distinct character and conditions of each plot and vintage.
$54.00OUT OF STOCK - Clos Lentiscus 'Perill' Blanc 2017
Cataluña, ES: Xarel-lo Hand harvested with 15 days whole cluster spontaneous fermentation with indigenous yeasts in 300-liter amphoras. Perched in the Garraf Mountains, Can Ramon's vineyards have thrived since the 14th century, surviving historical tumult to emerge as a beacon of organic winemaking. Manel and Joan revived their family's estate, drawing on the unique calcareous soil and maritime influence to produce wines with distinct minerality and aging prowess. Embracing biodynamic practices and forgoing sulfur to honor health, they ferment with native yeasts and their bees' rosemary honey, infusing each vintage with the essence of their land's rich heritage and their profound respect for nature.
$36.00 - Vinícola Taro Blanco 2018
Lanzarote, ES: Malvasía Pablo Matallana is a young, forward-thinking winemaker based on the Canary island of Tenerife. Through organic viticulture and thoughtful winemaking, Pablo seeks to showcase different grape varieties and the unique terroir of the Canaries. Taro is named for the small stone structures within vineyards where growers take shade and shelter. This Blanco is made entirely from young Malvasía, one of the main native white varieties of the Canaries, grown in zanjas in a vineyard named “La Vegueta” located on the northern side of Lanzarote. The grapes were hand-harvested in mid-August, destemmed and pressed into steel tank, where they underwent a cold soak to settle and rack off the must (solids) before native yeast fermentation and aging on fine lees for 9 months. The finished wine was bottled without fining or filtration the following May. This white is very mineral driven, with high acidity and notes of green apple and pear.
$45.00
🌺 Rosé
- Anders Frederik Steen 'Lovers Dance On Caring Feet' 2020
Ardèche, FR: Carignan A subtle, refined rosé crafted from Carignan grapes cultivated by Domaine du Mazel in Valvignères. These grapes, the final ones harvested after enduring a challenging hailstorm, were gently crushed by foot and allowed to macerate briefly in the pressoir before spending a year in demi-muid for maturation. Exhibiting a delicate pale pink hue, the aroma is intricate and refined, and the palate unfolds with invigorating hints of green strawberry, sea salt, and rose. Anders Frederik Steen, a former chef and sommelier at Denmark's renowned Noma, creates wine with a philosophy as natural and innovative as his culinary background. Since 2013, he's crafted wines in the idyllic Valvignères at Le Mazel farm. Amidst organically nurtured vineyards on clay-limestone soils, Anders forgoes conventional winemaking by envisioning wines as he tastes the harvest, blending varieties spontaneously under the open sky. His wines are direct expressions of the Ardèche.
$48.00 - Anders Frederik Steen 'New Peach on the Block' 2020
Ardèche, FR: Syrah, Merlot, Cabernet Sauvignon, Grenache, Cinsault Anders Frederik Steen, a former chef and sommelier at Denmark's renowned Noma, creates wine with a philosophy as natural and innovative as his culinary background. Since 2013, he's crafted wines in the idyllic Valvignères, Ardèche, at Le Mazel farm. Here, amidst organically nurtured vineyards on clay-limestone soils, Anders forgoes conventional winemaking by envisioning wines as he tastes the harvest, blending varieties spontaneously under the open sky. His wines—unfiltered, with no additions—are direct expressions of the Ardèche, reflecting the uniqueness of each vintage with a creative spirit. Region: Ardèche Vineyard Size: 0.60 hectares Soil: clay, limestone Average Age of Vines: 50 years Farming: organic, biodynamic Harvest: by hand Winemaking: direct press, spontaneous fermentation in fiberglass with indigenous yeasts Aging: in fiberglass Fining: none Filtration: none Added S02: none
$38.00 - Marie & Vincent Tricot 'MC' Rouge 2021
Auvergne, FR: Pinot Noir Hand picked Pinot Noir with no added sulphur, fining or filtration leaves us with a clean and very authentic wine from Marie & Vincent Tricot. From Auvergne, a cultural and historical region of France in the Massif Central area, the grapes come from a vineyard of about 4 hectares located on a land of volcanic origin. Fermentation with whole cluster maceration and aging for a few months in barrels. All this results in a light, mineral and fruity wine, well balanced, which ends with a spicy flint finish. Born in Anjou, Vincent left the Loire and attended Oenology School in Beaujolais in the early 1990’s. After graduating he stayed in the region and apprenticed in Brouilly from winemaker Patrick Coton. Around this time he met Marcel Lapierre and several other winemakers who were beginning to attract attention to their non-interventionist style of winemaking. Vincent was moved by their wines and quickly decided that this was the path for him.
$42.00 - Fabio Gea 'Falavòsca' 2015
Piemonte, IT: Nebbiolo SO2: No sulfur added to the wine Soil Composition: Clay, Limestone Farming: Organic (not certified) Age of vines: 28 years old Exposure: SW Unfined/Unfiltered Fun fact: The grapes here could technically be made into Barbaresco. Despite being made as a pet nat, Fabio uses unique bottles here to permit a slow, complete loss of bubbles because: "he broke a fucking trend of “bubbles” - because the bubbles may make the wine turbid and he believes you must drink this wine at an opalescent color." The label cryptically states: "Count Cavour absorbed in the Moulin Rouge." Fabio often talks about how this wine shows the burlesque side of Nebbiolo, away from rigid tradition. Somehow Count Cavour, a statesman and a leading figure in the movement toward Italian unification, got involved. Maybe because he was so rigid? Winemaking: Grapes are destemmed and macerated for between 4–12 hours. Fermented in demijohn and/or homemade porcelain vessels for 1 year.
$71.00 - Marie & Vincent Tricot 'Les 3 Bonhommes' Rosé 2021
Auvergne, FR: Pinot Noir Region: Auvergne Vineyard Size: 5.10 hectares Soil: limestone, clay, basalt Average Age of Vines: 40 years Farming: organic Harvest: by hand Winemaking: spontaneous fermentation in fiberglass with indigenous yeasts Aging: in fiberglass Fining: none Filtration: none Added S02: none
$44.00
🍊 Skin Contact
- Agnès et René Mosse 'Overmars' 2018
Loire Valley, FR: Chenin Blanc Soil Composition: Clay Farming: Organic (certified) Age of vines: Planted in 2001 Unfined/Unfiltered Fun facts: This wine is named after Marc Overmars, the Dutch soccer player (the Dutch wear orange jerseys, this is an orange wine...). But as Joseph Mosse elaborates: “It can also be interpreted in other ways, like space exploration or the pursuit of something. Am I going too far?” Appellation: Vin de France Winemaking: Seven day maceration on the skins with daily punchdowns. Aged for eight months in old Burgundian barrels. 20mg per liter of sulfur added at bottling.
$40.00 - Anders Frederik Steen 'I Can See You From the Other Side of the Valley' 2019
Ardèche, FR: Grenache Blanc, Viognier A white wine with a light sweet expression of exotic fruits and flowers, jasmines, white roses, litchi, almost pineapple-like flavours. All these aromas are followed up by both saltiness and acidity extracted from the skins when the grapes were pressed. Vineyard Size: 0.60 hectares Soil: clay, limestone Average Age of Vines: 50 years Farming: organic, biodynamic Harvest: by hand Winemaking: direct press, spontaneous fermentatino in old barrels with indigenous yeasts Aging: in old barrels and bottle Fining: none Filtration: none Added S02: none Bottled the 11th of July 2020 with 8-10 grams of residual sugar, which still is present in the wine – so a little light sweetness.
$50.00 - Jean-Yves Peron 'Cotillon des Dames' 2019
Savoe, FR: Jacquere, Altesse In 2004, Jean-Yves Péron returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it. Region: Savoie Grape: Jacquère Vineyard Size: 3.50 hectares Soil: shale, limestone Average Age of Vines: Farming: organic, biodynamic Harvest: by hand Winemaking: 6 week maceration, spontaneous fermentation in neutral oak with indigenous yeasts Aging: 12 months in neutral oak Fining: none Filtration: none Added SO2: none
$52.00 - Oriol Artigas 'SOS No. 7 Pujol Cargol' 2020
Cataluña, ES: Garnacha Roja, Cariñena Blanca Over the last few years, Oriol Artigas' has become one of the most beloved natural winemakers in Catalonia, deftly capturing a clean cero-cero vibrancy in his wines. In the 2020 vintage, climate change reared its ugly head, and mildew wiped out nearly all of Oriol's harvest. He sent out a request for help (his "S.O.S.") to his many grower friends throughout Catalonia and made wine with their grapes instead of his own. 60% Lledoner Roig and 40% Carinyena Blanca from David Pujol Cargol of Celler Pujol Cargol's vineyards in Masarac and Sant Climent Sescebes within Empordà. These vineyards have a range of young and old vines (up to 120 years old) and are planted on clay and granitic sands 60-75 meters above sea level. The grapes were destemmed and fermented in 65% stainless steel tanks and 600L used French oak barrel with 7 days of gentle maceration on the skins. The wine was racked once and rested in the same vessels for 7 months.
$53.00 - La Perdida 'A Chaira' 2017
Valdeorras, ES: Dona Blanca Nacho Gonzalez is one of the most progressive natural winemakers in all of Galicia. He actively seeks out vineyards that are isolated and remote. A Chaira comes from an old vineyard in Seadur (a neighboring village) named "O Chao" that Nacho has been renting since 2013, with vines yielding under 2kg of grapes each. The grapes were hand-harvested and destemmed, followed by primary fermentation in open top 400 liter tinajas with wild yeasts and 4 months on skins, racked to steel tank for clarification before bottling, and an additional 6 months in bottle before release. This is a lively vino naranja with precise flavors of citrus, baked apple, chamomile, sea salt, and deep mineral tones, perfect to pair with all different types of seafood, especially clams or mussels in garlic.
$49.00 - Partida Creus 'BS' 2018
Cataluña, ES: Blanc de Sumoll Two local only to Cataluña strands of the red grape Sumoll (de Grá Gros and Sumoll de Grá Allargat) grown organically on clay calcareous soils in the Baix Penedès. Manual harvest, direct pressing of whole clusters in stainless steel with indigenous yeasts. No maceration on the skins produces this "Blanc de Noirs" style white wine. Aged for 3 additional months in stainless steel tanks on fine lees before being bottled unfined, unfiltered, and with zero S02. Crisp, fresh Mediterranean still white wine (NOT sparkling) that is surprisingly low in ABV. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Around the year 2000, they moved out to the Spanish countryside in search of a “slower” lifestyle.
$47.00
🏞️ Loire
- Vins Contes 'Le Puits' Blanc 2020
Loire Valley, FR: Sauvignon Blanc, Chardonnay SO2: None added Soil Composition: Clay, Flint, Limestone Farming: Organic (not certified) Age of vines: 30+ years old Exposure: South Unfined/Unfiltered Fun facts: This wine is made within the Touraine appellation but intentionally declassified to Vin de France. Winemaking: The fruit is pressed directly and then fermented and aged in fiberglass vats. Olivier's wife Cécille draws the wines' labels.
$30.00 - Belliviere 'Rouge Gorge' 2017
Loire Valley, Pineau d'Aunis SO2: At Bottling Soil Composition: Flint, Clay, Tuffeau, Limestone Farming: Biodynamic (certified) Age of vines: 25 to 45 years old Fining/Filtration: Unfined/Unfiltered Fun facts: This wine is sourced from 11 parcels! Rouge Gorge or "Red Throat" is named in honor of a small finch that appears in the vineyards in the springtime. It's a also a hint to being the only red wine produced regularly at the estate. This is the first Pineau d'Aunis Jules Dressner (remembers) tasting and loving. P.S: it's his favorite red grape. Appellation: Coteaux-du-Loir Winemaking: The grapes are destemmed, crushed and fermented dry with native yeasts; the wine is aged in used barrel for approximately 18 months before bottling. Three grams of S02 per hectoliter are added at bottling.
$42.00 - Julien Pineau 'L'Ecume des Nuits' 2018
Loire Valley, FR: Cabernet Franc SO2: No sulfur added to the wine Soil Composition: Clay, Flint, Limestone Farming: Organic (certified) Age of vines: Vines planted in 1980 and 1983 Exposure: Northeast Unfined/Unfiltered Fun facts: The wine is produced within the Touraine appellation but intentionally declassified to Vin de France. The name is a reference to the Boris Vian novel, l'Ecume des Jours. Winemaking: Whole-cluster, full carbonic maceration for five days. The fruit is then pressed, fermented and aged in a wooden tronconic vat.
$36.00 - Le Briseau 'Le Temps D'Aimer' Rouge [2015]
Loire Valley, FR: Pineau d'Aunis SO2: 20 mg per liter at bottling Soil Composition: Clay, Flint, Limestone Farming: Biodynamic (certified) Age of vines: Over 100 years old Unfined/Unfiltered Fun facts: This wine is made within the Coteaux du Loir appellation but is intentionally declassified to Vin de France. It comes from a single vineyard of very old Pineau d'Aunis. There is a secret history to this wine (dubbed "The Time to Love") that we cannot here. But rest assured, it's delicious. Winemaking: Maceration and proportions of whole-cluster or de-stemming vary each vintage depending on the sanitary state of the grapes. The grapes are foot-trodden before going into maceration vats. A semi-carbonic maceration lasts one to three weeks. The grapes are then pressed and age about 12 months in vat until bottling. Besides pressing the grapes, no interventions are done until bottling. Aged an extended period of time in bottle before release.
$47.00 - Vins Contes 'R20' Rouge 2020
Loire Valley, FR: 50% Grolleau,, Cabernet Franc,, Côt, Gamay Farming: Organic (not certified) Age of vines: 40 years old Exposure: South Unfined/Unfiltered Fun facts: This wine is made within the Touraine appellation but intentionally declassified to Vin de France. The wine changes every year with the vintage (R17, R18, R19, etc...). It gives Olivier flexibility to not be limited to a single parcel and to best express the vintage. The word "red" is written on the label in over a dozen different languages. Appellation: Vin de France Winemaking: Whole-cluster, semi-carbonic maceration between 10 and 20 days with all the grapes co-fermenting. The wine is aged in fiberglass vats and then bottled early in the following spring after harvest. Dry, fruity, medium-bodied.
$25.00 - Vins Contes 'Le P'tit Roquin' Rouge 2020
Loire Valley, FR: Gamay SO2: No sulfur added to the wine Soil Composition: Clay, Flint, Limestone Farming: Organic (not certified) Age of vines: 50 years old Exposure: South Unfined/Unfiltered Fun facts: This wine is made within the Touraine appellation but intentionally declassified to Vin de France. Le P'tit Rouquin translates to "the lil' redhead". Winemaking: Whole-cluster, semi-carbonic maceration for 15 days with aging in fiberglass tanks and bottling in the early spring following harvest.
$25.00 - Le Clos du Tue-Boeuf 'La Guerrerie' 2019
Loire Valley, FR: Cot, Gamay Soil Composition: Clay, Flint Farming:Organic (certified) Age of vines: 40 years old Unfined/Unfiltered Fun facts: La Guerrerie is a single parcel named in reference to its history as a battlefield in the Hundred Years' War. The Puzelat visually distinguish their Touraine wines by featuring a drawing of a farmer manning an ox cart on the labels. Winemaking: Whole-cluster, open-top, semi-carbonic fermentation in vat. It is then pressed, aged for 10-12 months in used Burgundy barrels and 400-liter demi-muids and bottled unfiltered with minimal or no sulfur. With all estate wines at Tue-Boeuf, the decision to add or avoid S02 is made instincively each vintage. If S02 is added, it is only at bottling and in a tiny dose of one gram per hectoliter.
$35.00 - Le Clos du Tue-Boeuf 'La Butte' 2019
Loire Valley, FR: Gamay Soil Composition: Flint, Clay Farming: Organic (certified) Age of vines: 50+ years old Unfined/Unfiltered Fun facts: La Butte comes from a single vineyard of the same name. 40-to-65-year-old vines planted in the Touraine part of the Tue-Boeuf's vineyards. The Puzelat visually distinguish their Touraine wines by featuring a drawing of a farmer manning an ox cart on the label. Winemaking: Whole-cluster, open-top, semi-carbonic fermentation in vat. The grapes are then pressed and racked to used Burgundy barrels, where the wine ages for eight months. With all estate wines at Tue-Boeuf, the decision to add or avoid S02 is made instincively each vintage. If S02 is added, it is only at bottling and in a tiny dose of one gram per hectoliter.
$29.00
🍇 Beaujolais
- Domaine Thillardon 'Les Carrieres' Chenas 2019
Beaujolais, FR: Gamay From a rocky part of the cru with silex soils, this is supple, fine and elegant with real focus and purity. Very expressive and fine with a light, elegant texture. Domaine Thillardon, established in 2008 by Paul-Henri Thillardon in Chénas, has grown to encompass 12 hectares of vineyards, including a 4-hectare site in Chessignol with vines aged 80-100 years. Pioneering biodynamic practices since 2012, the domaine was joined by Charles Thillardon in 2014, expanding their commitment to biodynamic viticulture. Unlike the cooperative winemaking of their father in southern Beaujolais, the Thillardon approach involves cooling grapes in a reefer, whole bunch fermentation without sulfites, and minimal intervention during maceration, with occasional SO2 additions capped at 20 mg/ml before bottling, emphasizing their philosophy of producing 'clean natural wine.'
$32.00 - Yann Bertrand Juliénas 'Pur Ju' 2018
Beaujolais, FR: Gamay Juliénas is the furthest north cru of the Beaujolais and has a unique terroir from the better known crus to the south. Yann was inspired to produce Juliénas because the terroir is rather unknown and also because he forged a relationship with a passionate grower of grapes in the village. Following a small harvest in 2015 and a catastrophic frost in 2016, Yann Bertrand decided to incorporate a micro-négociant approach into his family domaine. Yann’s goal for these wines is to collaborate with serious and passionate growers to support sustainable agriculture in the region and produce the same quality wines as those from the domaine.
$39.00 - Yann Bertrand 'Cuvée du Chaos' Fleurie 2018
Beaujolais, FR: Gamay' The Cuvée du Chaos comes from the oldest vines in Grand Pré (60-100+ years old). Yann considers this his cuvée d'exception and uses these vines to experiment with biodynamic farming, as well as other ways to advance his vineyard management. The wine itself is one of the most beautiful expressions of Gamay in the universe, a wine that searches for purity over strength and elegance over richness. It's a rare example of a tete de cuvée that is lighter in body, though richer in complexity. Like everything at the domaine, this wine is naturally vinified without any added yeast or SO2.
$48.00 - Grand'Cour Fleurie Beaujolais 2020
Beaujolais, FR: Gamay Jean-Louis Dutraive, often called "the heart of Beaujolais," runs the family-centric Domaine de la Grand'Cour, established in 1969 in Fleurie. Renowned for hospitality and mentoring young natural farmers, Jean-Louis took over from his father in 1989, managing 9 hectares of old vines in Fleurie and 1.6 in Brouilly. Practicing organic viticulture certified by ECOCERT since 2009, the domaine harvests by hand, using carbonic maceration without sulfur and natural yeast fermentation. Aged in used barrels or cement tanks, the wines are minimally interfered with, only adding sulfur at bottling if needed. Dutraive's wines are known for their unique aromas, lush texture, and substantial structure, maturing well over a decade, reflecting the domaine's distinguished status in Beaujolais.
$41.00 - Famille Dutraive 'Chiroubles' 2019
Beaujolais, FR: Gamay A blend of two old vine parcels in the Cru of Chiroubles: 1. Poullet is located just below the village at 370 meters in altitude with a vine age of 70 years. In organic conversion 2. Javernaud is located northwest of the village at 400-430m in altitude with a vine of 60 years. Organically farmed. The Dutraive family faced a severe setback in 2016, losing 90% of their crop to frost and hail in Fleurie. This spurred Jean-Louis to ensure the family domaine's future, supporting his three children's desire to join the business. Embracing this challenge, they launched Famille Dutraive, a négociant focusing on organically-farmed fruit, a rarity in Beaujolais where only 4% is organic. They maintain traditional vinification methods with carbonic maceration, natural yeast, and minimal sulfur. While the wines are not from their own terroir, the Dutraive's ensure each bottle reflects their signature style: vibrant, fresh, and soulful.
$38.00 - Yvon Métras 'Madame Placard' Beaujolais 2019
Beaujolais, FR: Gamay American wine enthusiasts are discovering the exceptional Beaujolais wines from top producers like Foillard, Lapierre, and Métras. Yvon Métras, often regarded as the best, produces rare, highly sought-after wines known for their ripe concentration and finesse. Despite their popularity, Métras' wines are scarce in the U.S. due to his limited production and reluctance to export. His enigmatic nature and secretive winemaking techniques, rooted in natural wine traditions, add to the mystique of his exceptional wines, characterized by depth, complexity, and elegance.
$38.00 - Yvon Metras Beaujolais 2018
Beaujolais, FR: Gamay American wine enthusiasts are discovering the exceptional Beaujolais wines from top producers like Foillard, Lapierre, and Métras. Yvon Métras, often regarded as the best, produces rare, highly sought-after wines known for their ripe concentration and finesse. Despite their popularity, Métras' wines are scarce in the U.S. due to his limited production and reluctance to export. His enigmatic nature and secretive winemaking techniques, rooted in natural wine traditions, add to the mystique of his exceptional wines, characterized by depth, complexity, and elegance.
$65.00 - Pierre Cotton Les Mines Brouilly 2019
Beaujolais, FR: Gamay Pierre Cotton's family has a long history of wine production in their cellar in Odenas, dating back to 1856. The cellar, believed to be built in the 18th century, has served various producers over time. Pierre, after a brief career as a motorcycle mechanic and time in the Loire Valley, returned to the domaine in 2014. He started with 1 hectare of Côte de Brouilly, expanding by acquiring additional hectares in Brouilly, Fleurie, Regnié, and Beaujolais, and planting Beaujolais Blanc. Influenced by fellow winemakers, Pierre's organic wines are made without sulfur and undergo semi-carbonic vinification in cement tanks, followed by aging in old foudres. In 2020, his partner Marine Bonnet, an agronomist specializing in viticulture, joined him in managing the vineyards and winemaking.
$35.00
Yann Bertrand 'Cuvée du Chaos' Fleurie 2018
Beaujolais, FR: Gamay' The Cuvée du Chaos comes from the oldest vines in Grand Pré (60-100+ years old). Yann considers this his cuvée d'exception and uses these vines to experiment with biodynamic farming, as well as other ways to advance his vineyard management. The wine itself is one of the most beautiful expressions of Gamay in the universe, a wine that searches for purity over strength and elegance over richness. It's a rare example of a tete de cuvée that is lighter in body, though richer in complexity. Like everything at the domaine, this wine is naturally vinified without any added yeast or SO2.
🇫🇷 Burgundy
- Domaine Dujac Bourgogne Rouge 2017
Burgundy, FR: Pinot Noir Jacques Seysses, founder of Domaine Dujac, gained international recognition in the 1970s for his exceptional Burgundian wines. His commitment to terroir and innovative winemaking has made Dujac wines a symbol of quality and authenticity. By 1974, Dujac's wines were celebrated in France's finest restaurants, and the domaine expanded its export to 18 countries, selling 80% of its production overseas. Since 1986, Dujac has embraced lutte intégrée, blending organic, biodynamic, and integrated pest management practices to enhance quality and protect the environment. Today, Jacques' son Jeremy, his wife Diana, a U.C. Davis enology graduate, and son Alec, lead the estate, ensuring its continued status as a top Burgundy producer.
$83.00 - Simon Bize 'Aux Vergelesses' Savigny-lès-Beaune 2017
Burgundy, FR: Pinot Noir The Bize family has been producing distinctive wines in Savigny-les-Beaune for generations, known for their soulful character and minerality. The estate, managed by Chisa Bize since her husband Patrick's passing in 2013, is now offering a new collection of wines, including the second vintage of "Akatcha." Chisa, originally from Tokyo's banking sector, has steered the estate towards organic and biodynamic practices. The new releases include two organic red wines, "Aka" and "Akatcha," and two whites, "Shirokuro" and "Shiro," with minimal sulfur use. Chisa's dedication to winemaking and innovation was evident at La Paulée de New York, where she showcased a sulfur-free Corton-Charlemagne Grand Cru from 2016. These wines offer a fresh perspective on the Burgundy region and are a must-try for both fans of Simon Bize wines and those seeking a new Burgundy experience.
$105.00 - Simon Bize 'Les Talmettes' Savigny-lès-Beaune 1er Cru 2017
Burgundy, FR: Pinot Noir The Bize family has been producing distinctive wines in Savigny-les-Beaune for generations, known for their soulful character and minerality. The estate, managed by Chisa Bize since her husband Patrick's passing in 2013, is now offering a new collection of wines, including the second vintage of "Akatcha." Chisa, originally from Tokyo's banking sector, has steered the estate towards organic and biodynamic practices. The new releases include two organic red wines, "Aka" and "Akatcha," and two whites, "Shirokuro" and "Shiro," with minimal sulfur use. Chisa's dedication to winemaking and innovation was evident at La Paulée de New York, where she showcased a sulfur-free Corton-Charlemagne Grand Cru from 2016. These wines offer a fresh perspective on the Burgundy region and are a must-try for both fans of Simon Bize wines and those seeking a new Burgundy experience.
$90.00 - Simone Bize Aux Guettes Savigny-les-beaune 2017
Burgundy, FR: Pinot Noir The Bize family has been producing distinctive wines in Savigny-les-Beaune for generations, known for their soulful character and minerality. The estate, managed by Chisa Bize since her husband Patrick's passing in 2013, is now offering a new collection of wines, including the second vintage of "Akatcha." Chisa, originally from Tokyo's banking sector, has steered the estate towards organic and biodynamic practices. The new releases include two organic red wines, "Aka" and "Akatcha," and two whites, "Shirokuro" and "Shiro," with minimal sulfur use. Chisa's dedication to winemaking and innovation was evident at La Paulée de New York, where she showcased a sulfur-free Corton-Charlemagne Grand Cru from 2016. These wines offer a fresh perspective on the Burgundy region and are a must-try for both fans of Simon Bize wines and those seeking a new Burgundy experience.
$100.00
🏔️ Jura Gems
- L'Octavin 'Cigogne' 2019
Jura, FR: Pinot Gris, Gewürztraminer Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.
$50.00 - L'Octavin 'Ivre de Vivre' Viognier 2021
Jura, FR: Viognier Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.
$49.00 - L'Octavin Mus'cat
Jura, FR: Muscat Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.
$45.00 - L'Octavin 'Ganache' 2020
Jura, FR: Granache Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.
$60.00 - Overnoy-Crinquand Ploussard Arbois-Pupillin 2016
Jura, FR: Poulsard Domaine Overnoy-Crinquand is a star in the Jura region of France, known for their organic practices and unique, naturally-made wines. Based in the village of Pupillin, they focus on traditional Jura varieties like Savagnin, Poulsard, and Trousseau. They're famous for their Vin Jaune – an intensely flavored, long-aged white – and other wines made in a similar oxidative style. You'll also find their crisp Crémant du Jura sparkling wines and their light, earthy red wines. Overnoy-Crinquand wines are rare and highly sought-after, prized by those who love distinctive wine experiences.
$35.00 - Jean-Francoise Ganevat 'De Toute Beauté' NV
Jura, FR: Argant, Enfariné, Gamay, Gros Béclan, Gueuche, Isabelle, Petit Béclan, Peurion, Portugais Bleu Jean-François Ganevat is a legendary figure in France's Jura wine region, known for his commitment to biodynamic farming and a vast portfolio of meticulously crafted, expressive wines. He works with a wide array of indigenous grape varieties, showcasing the unique terroir of Jura through his range of both traditional Jura styles, like Vin Jaune, and more experimental creations. Ganevat's wines are complex, nuanced, and often feature striking oxidative notes. Production is limited, making his bottles highly sought-after by natural wine enthusiasts and collectors worldwide.
$68.00
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Monday | Closed |
Tuesday | Closed |
Wednesday | Closed |
Thursday | Closed |
Friday | Closed |
Saturday | Closed |
Nostrana—literally ‘ours’—invokes local. Simple food from honest ingredients. Pure, regional, Italian.
1401 SE Morrison St, Ste 101, Portland, OR 97214