Satellite Bottle Shop

A value of $90 Let's have fun with it!

Unless you request otherwise, will include a bubbly, a white & 2 reds. Let us know in the "special instructions"

Unless you request otherwise, will include a bubbly, 2 whites & 3 reds. Let us know in the "special instructions"

Unleash the funk! Our selection of more esoteric & fun wines. Dealer's choice.

A mix of red, white, pink & bubbly

Vol. 1 is a blend of Pinot Noir and Chardonnay from a vintage which saw generous sunlight and warmth. Vintage: 2018 Grapes: 50% Chardonnay, 50% Pinot Noir Viticulture: Certified Organic 2014, Demeter Certified Biodynamic 2017 Age of Vines: 25-50 years old Soils: Chalk, limestone, clay loam, sand Yeasts: Indigenous Vinification: Spontaneous fermentation followed by 6 months of aging in tank or barrel before bottling Aging: Aged 3 years on the lees No Fining or Filtering, no S02 added.

Made by a champagne family in the rhone! Our fave!

Our favorite easy drinking dry lambrusco. Crafted by an artisanal producer, it is organic, bottle-fermented (metodo ancestrale), and known for its dark berry flavors, vibrant acidity, and notes of berry-driven, earthy, and sweet-sour notes

Grape: 100% Pineau d’Aunis Region: Loire Valley, France Winemaker Patrice Colins’ family has roots in the Loire Valley dating back to the mid-1700s, so it’s no surprise that he knows the land and his grapes. Farmed organically, this pale pink sparkler is as light and fun as it looks! Tasting Notes: Strawberry jam and toast on the nose carry to the palate, which has a zesty finish.

For over two hundred years the Dumont family has been cultivating vines in the southern Champagne region of Aube. The Dumont vineyards are dominated by Pinot Noir as it grows well in the warm climate and dense, chalky soil of the region. This is their flagship cuvée, a blend of vintages typically between two and five years old, that is less aggressive and more sumptuous than those from northern Champagne regions. Two years of aging on the lees provides yeasty aromas of crusty bread along with ripe apple and pear. The dry, crisp palate has beautiful richness with persistent, fine bubbles to compliment the flavors of peach and citrus zest.

Most fine Champagnes get their complexity from aging of the base wines in oak barrels and/or extended aging “on the lees” in bottle after the secondary fermentation (where the bubbles come from!). But there’s a third approach called “solera.” This week’s featured R Dumont Solera Reserve Brut is a good example: After harvesting their 1991 vintage grapes, the Dumont family filled a single stainless steel cask with their remarkable Chardonnay. Each year, they took about a third of the wine out and used it in their NV Brut, replacing what they took with Chardonnay wine from that year’s vintage. After ten years, they released their first solera, and the release we’re featuring was pulled in early 2016, so it includes wines from 25 vintages!Notes of jasmine, green tea, almond, brioche, and quince entice. A must-try for every Champagne enthusiast.

La Vallée du Petit Morin. The estate is only 5.7 hectares. Vines are approximately 40 years of age on flint-rich, silex soil. Organic certified,practicing biodynamic. 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay. “The underside of the hut” is a plot where the Pinot Meunier is harvested for the red wine that gives this cuvée its color. Vines are an average age of 45 years on calcareous clay soils. Traditional wild yeast fermentation in stainless steel followed by lees aging in stainless and 20% barrel with bâtonnage for six months. Secondary fermentation and further aging on the lees for 30 months.

It's perfect for celebrations or enjoying as a refreshing drink on any given day, any time of the day....;)

Fermentation: Direct press, fermentation with wild yeast in stainless steel tanks, hand bottled, fermentation finishes in the bottle Post fermentation: Disgorged by hand, no sulfur added Winemaker: Dimitar Kostadinov and Zagreus Natural Wine Fellows Tasting notes: yellow apple, canned pears, elder flower, chamomile

The NV Gurrieri Donna Grazia Metodo Classico is a Sicilian sparkling wine (60% Nero d'Avola, 40% Frappato) produced using red grapes vinified as white. It offers a fresh, dry profile with notes of citrus, strawberry, and yellow fruit, complemented by a persistent, fine perlage and savory Mediterranean herbs.

75% Pinot Noir, 25% Chardonnay, both Bouzy Grand Cru. Camille Savès has farmed grower Champagne in Bouzy since 1894, prized as one of the region's classic Pinot-driven houses. This cuvée is fresh and full-bodied, showing the power and depth that Bouzy grand cru fruit is known for.

50% Meunier, 50% Chardonnay. ‘S.A.’ stands for ‘Sans Année,’ or non-vintage. Base 2021, with 10% reserve wines blended in (vintages 2012 to 2020). The vineyards are selected to be a reflection of Flavien’s home village. Vinification is with both spontaneous yeasts as well as selected strains from the estate; all aging is done in oak barrels and vats. Dosage 1g/l. Medium weight, with lots of yellow fruit and a salty finish.

The Juliette Gonet Medeville 1er Cru Tradition Champagne is a sparkling wine known for its elegant and balanced flavor profile, perfect for celebrating special occasions. It hails from the prestigious Premier Cru vineyards, offering a refined experience with each sip.

100% Pinot Noir. Marie Courtin is Dominique Moreau's cult Côte des Bars estate — biodynamic, single-vineyard, zero-dosage Champagnes that critics rave about and demand has outstripped for years. This cuvée comes from a single parcel in Polisot off 35–40 year old vines, aged in stainless with no dosage, showing brininess and minerality under a fresh, airy nose of ripe grapes and white fruit.

Moutard Grand Cuvée Blanc de Noirs Brut is a Champagne made from Pinot Noir grapes, offering a rich and full-bodied flavor profile. It's perfect for celebrations or any occasion that calls for a touch of elegance and bubbly delight.

100% Chardonnay off 40-year-old biodynamic vines. Valentin Morel farms Domaine Les Pieds sur Terre in Poligny, Jura, taking over the family estate in 2014 with a minimal-intervention approach. Hand-harvested, spontaneously fermented, and aged 12 months in neutral wood before a traditional-method second fermentation and nearly three years on the lees.

100% Pinot Noir, selected for ripe, deeply colored bunches and briefly macerated on the skins before pressing off. R. Dumont & Fils has farmed 22 hectares around Champignol-lez-Mondeville in the Aube for over two centuries, on kimmeridgian chalky-clay soils that mirror Chablis. This cuvée rests two years on the lees before disgorgement.

Cantina Di Sorbara Carpine Spumante Brut Bianco is a sparkling white wine known for its crisp and refreshing taste. It's a great choice for celebrations or to enjoy with a meal due to its balanced flavor profile.

Muri Passing Clouds is a non-alcoholic sparkling drink that's refreshing and perfect for any occasion. It's a great choice if you're looking for a tasty beverage without the alcohol.

Produced from 1er Cru holdings in Vrigny, Pargny, and Coulomme, “Heri-Hodie” (Latin for “Yesterday-Today”—a reference to their family’s history as vignerons and to the solera which forms a significant portion of this cuvée) is composed 100% of Pinot Meunier. From a solera (which is filled halfway with a new vintage each year, and which he began in the early 1990s)—spent three years on its lees before disgorgement and received a very small three-grams-per-liter dosage. Pinot Meunier’s exuberant, zesty personality comes through loud and clear in this forward yet nicely taut wine, one whose earth-tinged flavors wear the imprint of their terroir proudly.

The 2014 Champagne "Cuvee 742" Dégorgement Tardif (DT) Extra Brut by Jacquesson is a limited-release, late-disgorged Champagne based on the 2014 harvest. Aged for 96 months on lees and disgorged in April 2023, this cuvée offers extraordinary complexity, creamy texture, and a very low dosage of 0.5 g/l. It is known for notes of yellow fruit, toast, and high mineral tension.

Jeaunaux-Robin Le Talus De Saint Prix Extra Brut is a champagne from France that offers a crisp and refreshing taste, perfect for celebrations or special occasions. Its balanced flavor profile makes it an excellent choice for pairing with light appetizers or seafood dishes.

100% Chardonnay. This Champagne is made exclusively from the Charlemagne holdings in grand cru vineyards of the Côte des Blancs. With the classic steely edge that is balanced by a softer dosage, the wine is both fruity and structured. The bottling is ready although it is sure to develop some delicious mature flavors.

100% Pinot Noir Grand Cru. Guillaume and Carole Lejeune run this under-4-hectare grower estate on the southern slopes of the Montagne de Reims, founded in 1977 and passed to the current generation in 2014. A vintage, extra brut expression built for precision and cut from grand cru fruit.

Da Mar Prosecco is a sparkling wine that comes in a 750ml bottle, perfect for celebrations or a casual get-together. Its crisp, refreshing taste is great for sipping on its own or pairing with light appetizers.

100% Chardonnay off 14 terroirs across the Côte des Blancs, on the limestone soils of the Petit Morin Valley and Sézannais. Founded by Albert Bergère in 1949 and grown by his son André and daughter-in-law Brigitte, this Solera bottling blends 50% of the current year's wine with a perpetual reserve dating back to 2013 for added depth.

100% Pinot Noir, made by the traditional saignée method — a brief skin maceration for color and structure rather than blending in still red wine. Fleury has farmed in Courteron, Côte des Bar, since 1895, and became one of Champagne's first biodynamic estates under Jean-Pierre Fleury in 1989, certified Ecocert, Demeter, and Biodyvin.

Cantina Della Volta La Volta Vino Rosso Frizzante 2022 is a lightly sparkling red wine with a refreshing taste. It's bottled in a 0.75-liter size, making it perfect for sharing at gatherings.

Cayuga White, a cold-hardy hybrid grape bred at Cornell University. Osmote is Ben Riccardi's small, low-intervention Finger Lakes project known for crisp, playful pét-nats. This is his flagship bottling — disgorged, bright, and full of citrus rind and orchard fruit energy.

Rich, textured chenin with a piercing acidity. Savennieres without the price tag. Tiny production of 3000 bottles, no additives. Staff Fave.

50/50 Chardonnay and Grenache Blanc from 32-year-old organic vines on clay-limestone and basalt soils. Sylvain Bock farms 7 hectares in the Ardèche after years working alongside natural-wine pioneer Gérald Oustric of Le Mazel. Hand-harvested and wild-fermented separately, then blended, aged 10 months in stainless, unfiltered and bottled with zero sulfur.

We're lucky to have snagged a few bottles of this...A complex aromatic palette, with hints of walnuts and spices, this is an oxidative vin de voile wine made in the spirit of a vin jaune from the Jura. Rich and dry, this is an extremely high-class wine! An unbelievable cuvée, unique in the world... 100% Menu Pineau from vines farmed organically and planted on a flinty clay soil. The grapes are late harvested, with ultra low yields of 7 to 12 hl/ha! An unconventional approach to maturation – 120 months in barrels without ouillage, i.e. the custom of topping up the barrels regularly to compensate for the phenomenon of evaporation known as “the angels share”. When a barrel is not topped up for a long time a veil of flor develops on the surface of the wine; the flor is nourished by the wine.

The Sancerre Les Caillottes Dauny is a crisp, dry French white wine known for its citrusy flavor profile. Its rich mineral and herbal notes provide a complex taste that cut through and pair well with hearty fish dishes.

Where Jura meets Calcaveras County...

40% Vermentino, 30% Clairette, 30% Ugni Blanc from old vines, direct-pressed and aged in barrel. Laura Aillaud, a former Aix-en-Provence restaurateur, took over vines at La Tour d'Aigues in the Lubéron in 2017 and now farms about 6 hectares biodynamically, plowing with horses and adding only the barest trace of sulfite.

This is a blend of Pinot Blanc (Weissburgunder), and Chardonnay. It’s given three days on skins for a touch of colour and texture before being pressed into foudre and some old barriques. It hits you with what is undoubtedly a Rennersistas signature, massive and lively freshness. It has great acidity, but this is totally balanced by fruit. There’s a little spice there as well, perhaps a touch of liquorice. A staff fave

A field blend of up to 13 grape varieties planted and co-fermented together — Riesling, Gewürztraminer, Pinot Gris, Pinot Blanc, Pinot Noir, Muscat, Sylvaner, and more. Marcel Deiss farms this premier cru, south-facing site in Bergheim biodynamically (Demeter, Ecocert) and ages it 12 months on the lees in foudre, building a wine around terroir rather than a single varietal.

35% Sauvignon Blanc, 35% Colombard, 20% Ugni Blanc, 10% Gros Manseng — all four varieties Domaine de Pajot has farmed organically since 2001. Third-generation growers Damien and Clément Barreau work 40 hectares above Eauze in Gascogne, hand-harvesting and fermenting in stainless for a light, crisp, refreshingly acidic white.

Mostly Hondarrabi Zuri, the local Basque white grape, with a touch of Chardonnay. The Mokoroa family has farmed 6 hectares of trellised, sea-facing slopes in Zarautz since 2008, within Getariako Txakolina — the oldest of the Basque Country's three Txakoli denominations. Bright, briny, and lightly spritzy, as Txakoli should be.

100% Albana, hand-harvested from bush-trained vines in Romagna. Giovanna Madonia has farmed 14 hectares organically since 1992, championing indigenous varieties like Albana and Sangiovese — her Neblina won Italy's first-ever Tre Bicchieri for a dry Albana. Peach, white melon, and wisteria over a base of bread and flowers.

50% Chardonnay, 50% Muscat, hand-harvested from vines up to 45 years old on volcanic limestone soils. Marie and Vincent Tricot took over an organically farmed estate in Orcet, Auvergne, in 2002 (organic since 1971), fermenting spontaneously in steel and bottling unfined, unfiltered, with no added sulfur. Explosive Muscat aromatics meet Chardonnay's citric verve.

WINEMAKING: Hand-harvested. Destemmed and pressed; fermented on indigenous yeasts in French oak barrels. Aged in older French barrels for one year. Bottled unfined and unfiltered. TASTING IMPRESSIONS: Aromas of light spice, crushed stones, lemon zest. Light on the tongue; flavors of apples, lemons and a peppery finish. PAIRING SUGGESTIONS: Salads; shellfish such as oysters or clams; tangy, fresh French cheese!

This wine is produced within the Anjou appellation but is intentionally declassified as VDF. Les Bonnes Blanches is a sector of vines widely considered to be the top terroir in the area. It’s location next to the Layon River is geologically ideal for winemaking. The Mosse family intentionally harvests earlier to produce dry whites. The soils are composed of shallow decomposing schist and quartz on schist rock, so the roots of the vineyards' 40 year old vines can get very deep, providing an unparalleled level of minerality in the wine. Grapes are slow-pressed, fermented and aged in old Burgundian barrels. Minimal sulfur added at bottling. Rich and textured, with notes of ripe apricots and pears, with a touch of wax and white flower aromas.

100% Romorantin; alcohol: 12.5%; grown in clay-siliceous soils; hand harvested; fermented in temperature controlled, stainless steel tanks with only native, wild yeasts; minimal use of SO2; aged 10 months in stainless steel tanks; certified Organic by ECOCERT and Biodynamic by DEMETER.Named for the Italian word for light, ‘”Lucé” celebrates the Renaissance when Romorantin grapes were highly prized and Italian fashion spread throughout the world. Golden yellow in the glass. Deep and complex aromas that begin with pronounced acacia fragrance, followed by rhubarb. A fresh and powerful mouthfeel with a straightforward attack and aromatic hazelnut notes. Finishes with balance and good length. This dry and balanced “grand vin” expresses all of the tradition and wealth of Romorantin.

100% Erbaluce, a Piedmontese grape documented since 1606. Gian Marco Viano farms tiny, steep parcels in Alto Piemonte (Roppolo, Biella) organically and without intervention. Aged in old tonneaux on the fine lees for 9 months — full-bodied and mineral, with citrus peel, wild herbs, and crushed stone.

The 2020 Meggiolaro "Saro" is a 100% Garganega white wine from Veneto, Italy, produced in the Gambellara area. It is a "more than organic" wine with notes of citrus, pear, and green melon, featuring a, crisp, and, mineral-driven, and , character. The wine is fermented with native yeasts and aged on lees in stainless steel.

100% Ribolla Gialla, the native white grape of the Friuli-Venezia Giulia border country. Vini Verso farms organically in Corno di Rosazzo, Friuli, within the broader delle Venezie appellation. Light and citrine, with delicate floral and citrus notes — a classic aperitif style.

Certified organic 100% Chenin Blanc 50-80 year old vines Multiple parcels on clay-limestone-siliceous soils Pure limestone mother rock Indigenous yeasts No malo Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Oliver Weingartner’s Harsch showcases a distinctive Hárslevelű expression: floral, apricot-driven, saline, and beautifully balanced between soft texture and crisp structure. It’s a terroir-rich wine with both freshness and character.

Bright orchard fruits (green apple, pear) and citrus (lime, lemon). A distinctive saline‑mineral streak—rocky, basalt-driven—comes through mid-palate and lingers Kőfejtő’s Furmint captures the volcanic spirit of Somló—combining vibrant fruit, sharp acidity, and stony minerality—with a softer, lees-influenced texture. It’s a compelling expression of terroir, ideal now but capable of evolving with a few years’ cellaring.

100% Juhfark — "sheep's tail" — a rare white grape found almost exclusively on Somló, Hungary's smallest and most volcanic wine region. Fekete Pince was founded in the 1970s by Béla Fekete, the "Grand Old Man of Somló," and continues today under Ákos Dölle, György Emmert, and Gábor Riesz. Brief skin contact, spontaneous fermentation in old Hungarian oak, then years of aging give it robust acidity and keen basalt minerality.

100% Chardonnay off 35-year-old vines in La Combe, a Puligny parcel of silt and clay over limestone just east of the village, below Les Houillères. Anne Bavard-Brooks has farmed her tiny 3.5-hectare Puligny-Montrachet estate organically and biodynamically since 2005, making no more than 500 cases a year across her range.

Agrelo Vineyard Artesano De Argento White Malbec is a unique twist on the traditional Malbec, offering a lighter and more refreshing experience. It's a versatile wine that's perfect for those who enjoy trying something a bit different from the usual red Malbec.

IYKYK

100% Chardonnay off the golden-limestone parcels closest to Sylvain Bock's cellar in Alba-la-Romaine, Ardèche. Bock has farmed 7 organic hectares here since 2010, after years working with natural-wine pioneer Gérald Oustric at Le Mazel. Aged 12 months in oak — ample and complex, with roasted and dried fruit notes.

Quinta Do Infantado Rabigato DOC Douro is a white wine from Portugal's Douro Valley, known for its fresh and vibrant character. Made from the Rabigato grape, it offers a crisp and clean taste with subtle hints of citrus and minerals.

90% Criolla Blanca & 10% (Gewurztraminer, Viognier, and Semillon) Criolla Blanca sourced from their Lavalle vineyard planted in 2000 on sandy soils Tirvarietal blend sourced from their Los Chacayes vineyard planted in 2012 on alluvial/calcareous soils with large river rocks Hand harvested Pressed separately Slow native fermentation in 5000L unlined concrete cubes Criolla Blanca was aged for 6 months in concrete eggs with lees contact Trivarietal blend was aged for 2 years under flor in 400L French oak and used as a ‘dosage’ at blending/bottling The nose is lifted with notes of apricot, yellow apple, golden kiwi, brioche, and daffodils. On the palate the wine is light and beautifully textured with a mineral mix of crushed wet rock, apricot, honeysuckle, and peach. The generous acid profile on the finish keeps you coming back for more!

The Winzer Krems Weinzierl Gruner Veltliner is a refreshing white wine from Lower Austria, perfect for pairing with light dishes or enjoying on its own. This 1-liter bottle offers vibrant, crisp flavors typical of the Gruner Veltliner grape.

only 10 cases in MA! (8 of them here...;)

Shannon Ridge Sauvignon Blanc from Lake County is a crisp white wine with bright citrus and subtle herbaceous notes. It's refreshing and pairs well with seafood and light salads.

Features intense aromas of fresh butter, hazelnut, and spice, with a racy, mineral-driven profile. Vintage Note: 2011 was a year with a wet early summer, resulting in lower yields, but produced wines with good balance and delicate,, rather than heavy, structure

The Maison Pascal Clement Bourgogne Blanc is a white wine from Burgundy, France, known for its crisp and refreshing taste. This wine pairs well with seafood and light pasta dishes, making it a versatile choice for meals.

The Nuo Vermentino Di Sardegna Cardedu is a crisp white wine from the island of Sardinia, offering refreshing notes of citrus and green apple. It's a great choice for pairing with seafood or enjoying on a warm afternoon.

Producer: Domaine Justin Girardin Appellation: Santenay (Côte de Beaune, Burgundy) Grape: Chardonnay Viticulture/Vinification: 30-year-old vines, 15% new oak, aged 12 months in barrels, utilizing larger 400-liter barrels for less wood impact in 2022. Tasting Notes: Fresh and vibrant with notes of lime, green apple, hazelnut, and stony minerality. Style: White - Buttery and Complex. Pairing: Pairs well with chicken, turkey, and seafood. Characterized as mineral-driven, balanced, and fresh, often described as having a rich, nutty finish reminiscent of Chassagne-Montrachet. Grown on steep, rocky clay-limestone slopes, this wine showcases aromas of citrus, pear, and hints of vanilla

Taking over the family estate in 2014, Morel has embraced organic and biodynamic farming practices inspired by Rudolf Steiner and Masanobu Fukuoka. The estate spans 6 hectares in Poligny, focusing on minimal intervention in the winemaking process, which includes using native yeasts and minimal sulfites. This approach ensures the wines reflect their unique terroir, characterized by marl and clay-limestone soils. This Chardonnay comes from 35 year old vines planted on Trouillot marl terroir. Hand harvested, destemmed, and pressed directly to tank. Native yeast fermentation and malolactic fermentation start in tank and wine is then transferred to neutral 600L barrels to complete fermentation. No SO2, no fining, no filtration. Expressive honeysuckle and lemon notes with spice undertones. Shows remarkable tension, vivacity, and energy with very saline and mouth-watering mineral character. Bright freshness defines this vintage.

The Elektrik Kool-Aid quartzite test. The 2022 Kiedrich from Eva Fricke offers seemingly kaleidoscopic detail and a crackling energy all its own. The nose is zesty and a bit wild, with aromas of sea spray, lemon and lime peel, bracken and green apple skin. The palate is ripe, but chiseled and sinewy, more electric circuit than mere steel, and while is seems to be nearly careening across the palate, the kaleidoscopic bus continues to pick up passengers.

100% Chenin Blanc off schist and grès soils in Saint-Lambert-du-Lattay, Anjou. Agnès and René Mosse founded their 15-hectare domaine in 1999, farming organically since day one; sons Sylvestre and Joseph now carry it forward. Natural fermentation and long aging in barrel or foudre for a fine, complex Chenin.

85% Sauvignon Blanc, 15% Chardonnay from 25-year-old biodynamic vines. The Gendrier family has farmed 42 hectares in Cour-Cheverny since 1846, biodynamic for over 25 years and now run by Pauline and Alexandre. Hand-harvested and wild-fermented, aged 5 months on the lees in steel, lightly filtered with minimal sulfur — lively citrus rounded out by a touch of Chardonnay finesse.

Producer: Domaine Jean-Baptiste Boudier Appellation: Pernand-Vergelesses, Côte de Beaune, Burgundy, France Vintage: 2022 Grape: 100% Chardonnay Style: Aromatic, fresh, and mineral-driven with a "buttery, complex" texture. Terroir: Clay and limestone, often sourced from high-elevation, sun-exposed plots like "Sous Frétille". Winemaking: Sustainable, organic methods, with fermentation in stainless steel and aging in lightly used oak barrels for 10 months with bâtonnage

Muscadelle / Sauvignon Blend. A white wine with a beautiful golden hue and notes of citrus, white fruits, and honey. On the palate, it has a lovely roundness at the start, giving way to freshness and herbaceous notes.

The 2024 Charalaboglou Malagouzia "In Anthesis" is a 13% ABV organic,, dry-farmed white wine from Serres, Macedonia, Greece. Hand-picked near Mount Pangaion, this aromatic wine features notes of lime, apricot, and jasmine with a rich, creamy texture and vibrant acidity, produced using sustainable, low-intervention techniques.

The 2024 Centopassi "Ondapazza" is a crisp, organic Sicilian white wine, 60% Grillo and 40% Catarratto, featuring high acidity, vibrant mineral notes, and a 13% ABV. It is produced on land confiscated from the mafia, offering notes of green apple, yellow apple, lemon zest, and white blossom.

The 2023 Somlói Vándor Juhfark Öregtőkék is a, volcanic white wine from Hungary’s smallest appellation, Somló, produced by Tamás Kis. Made from "old vines" (öregtőkék), it is known for high, lively acidity, distinct salinity, and mineral-driven flavors of lemon, green apple, smoke, and white pepper.

The 2024 Fatalone "Spinomarino" is a natural, organic Greco Bianco from Puglia (Gioia del Colle), Italy, noted for its high minerality, textured mouthfeel, and aromas of white flowers, green apple, and tropical pineapple. Produced from 20+ year old vines, this single-vineyard wine undergoes indigenous fermentation with no malolactic fermentation, offering a refreshing finish.

Chateau Ragotiere Les Vieux Vins Muscadet Sèvre et Maine Sur Lie is a white wine known for its crisp and refreshing taste, perfect for pairing with seafood. This 750ml bottle offers notes of citrus and minerality, highlighting the signature style of the Muscadet region.

60% Grašac, 20% Tamjanika, 20% Sauvignon Blanc — indigenous Serbian varieties given weeks of skin contact for extra aromatics and texture. Aleksandar Todorović is a second-generation grower in Lipovac, Serbia, farming organically (certified 2023) on vines his father planted the year he was born.

The cuvée “Luminaris” combines 60% Clairette, 30% Marsanne, and 10% Bourbelenc grown at 330 meters in altitude. Julie co-ferments Clairette and Bourbelenc in stainless- steel and Marsanne with Bourbelenc in an old 500L foudre. The different wines are assembled and then aged in tank for 6 months. This is fresh and focused with crisp citrus and pear fruit.

100% Aligoté from old, biodynamically farmed vines, picked late for ripeness. Camille Giroud is a historic Beaune négociant founded in 1865, now run by Carel Voorhuis since 2017, sourcing from trusted growers and aging everything meticulously in its own cellars.

60% Rabigato, 30% Arinto, 10% Gouveio — indigenous Douro varieties off 18-year-old vines in Fonte Longa. Susana Lopes and her family have run Muxagat in the Douro Superior since 2002, hand-harvesting and fermenting with only indigenous yeast, then aging 10 months in used French oak on the fine lees.

100% Chardonnay off vines planted in 1946 — the first parcel given to Julien Brocard's father, the same year he was born — a tribute to Jean-Marc's mentor Louis Petit. Brocard has farmed some 80 hectares around Préhy and Chablis largely organically and biodynamically for decades, still an unusually rigorous approach for the appellation.

100% Savagnin Blanc off the Greengate West vineyard in SLO Coast, sustainably farmed and certified organic. Andrew Jones runs Field Recordings out of Paso Robles, chasing a cleaner, non-oxidative style of Savagnin than its typical Jura treatment. "Ouillé" means topped-up — aged 10 months in barrel with no headspace, showing fresh fruit, salted nuts, and Comté-like richness.

Coming young vines that were planted in a parcel of blue clay that was regenerated with flowers, cereals, herbs, vegetables & livestock for 8 years before replanted. The parcel is planted with 5,000 vines equally divided between 5 white varietals. Chardonnay, Grenache Gris, Macabeu, Chenin Blanc & Savagnin. Everything is direct pressed & fermented in concrete tank and bottled the following spring with 3g/hl of SO2, unfined and unfiltered. The Haru Blanc has a tropical fruit in profile, a bit of creamy texture, backed with a nice acidity

40% Grenache Blanc, 40% Viognier, 20% Sauvignon Blanc, from Santa Barbara County, CA. So Far Out is a Los Alamos, CA project built on 100% organic, 100% Santa Barbara County-grown fruit with minimal cellar intervention. This blend layers peach and honeysuckle against a saline, mineral edge, with a slightly viscous texture and a greener, herbal cut on the finish.

100% Falanghina from Campania, Italy. Regina Viarum is a small family estate at the base of Monte Massico, farmed by the Maddalena family on volcanic, clay, and sandy soils with vines up to a century old. Lunapiena is their only white, an everyday coastal Campanian wine built for shellfish and soft, pulled cheeses.

55% Chardonnay, 39% Chenin Blanc, 6% Sauvignon Blanc from Stellenbosch, South Africa. IBest Wines was founded by Ingrid Best, a two-decade veteran of Diageo, Moët Hennessy, and Bacardi, to spotlight Stellenbosch and bring more diversity to the wine industry. This blend is bright and food-friendly, layering orchard fruit and tropical notes from the Chardonnay and Chenin over a lifted, citrusy edge.

A blend of Generosa (a cross of Ezerjó and Piros Tramini) and Rozália (a cross of Olaszrizling and Piros Tramini), from 15-year-old biodynamically farmed vines in Hungary. Turay is a family estate whose winemaking history traces back to the 17th century, when the family was granted noble status by Emperor Leopold I; it returned to family hands in 2002. This cuvée ferments spontaneously and is left unfiltered and unclarified, a natural, textural summer white.

100% Chardonnay from Burgundy, France. Bernard Defaix founded the domaine in Chablis in 1959; today it's run by fourth-generation winemaker Didier Defaix and his brother Sylvain, farming 27 hectares certified organic since 2012, including three Premier Cru sites. This entry-level Bourgogne Blanc rests on its lees for eight months in stainless steel, giving it the classic Chablis-house lift and texture without any oak.

100% Chardonnay from the Jura, France. Domaine Buronfosse is a 4.5-hectare estate in La Combe de Rotalier run by Peggy and Jean-Pascal Buronfosse, working with indigenous yeasts, no fining, no filtration, and zero added sulfur across the range. Marcus comes off limestone soils and ferments spontaneously in wood, aged nine months ouille (topped up, non-oxidative) for a fresh, mineral-driven style of Jura Chardonnay.

100% Savagnin (a massale mix of Savagnin vert, rose, and jaune) from Rorick Heritage Vineyard, Calaveras County, CA. Matthew Rorick has run Forlorn Hope since 2005, farming 75 organic acres in the Sierra Foothills and hunting down obscure, overlooked grape varieties most California producers ignore. Aged in neutral barrel, this shows delicate florals, fresh butter and almond richness, toasted nuts, a touch of spice, and a mineral finish.

100% Obeideh, an indigenous Lebanese variety, from Lebanon. Sept Winery was launched in 2016 by Maher Harb, who left a data-consulting career in France to return to his family's land in Nehla and became Lebanon's first biodynamic producer; the estate specializes in single-varietal wines from native grapes like Obeideh and Merweh whose lineage traces back to vines his ancestors inherited from Bekaa Valley monks in 1850. This bottling is an honest, unblended expression of one of the Levant's oldest white grapes.

A blend of Grenache Blanc (largely from 70-year-old vines), Grenache Gris, Macabeu, and Roussanne, grown on clay-limestone soils at 350-380 meters in Vingrau, Roussillon. Domaine Gardiés is a respected family estate now run by Jean and his son Victor, farming organically in the hills above the Mediterranean. Fermented with wild yeast in oak and aged 12 months in demi-muids with light bâtonnage, it's rich and creamy, with ripe stone fruit, citrus lift, and a long, spiced finish.

80% Muscadelle, 10% Loin de l'Œil, 10% Sauvignon Blanc from Gaillac, Southwest France. Château les Vignals is a 70-hectare family estate in Cestayrols, certified organic since 2013 and Demeter biodynamic since 2020. Soif-Art ("thirst for art") is their easy-drinking, unpretentious white: wildflowers, grapefruit, mango, and passion fruit, made to quench thirst rather than be studied.

A blend of Grenache, Cinsault, and Carignan from Bandol, Provence. Domaine Ray-Jane has been farmed by the Constant family since 1288, working 64 certified-organic acres around Le Castellet and La Cadière, a third of them century-old vines on hand-built stone terraces, plowed by horse rather than tractor. Their rosé is pale, dry, and precise, built for the region's grilled fish and herbs.

The Salvatore Marino Terre Siciliane Turi Rosé is a light and refreshing wine from Sicily, perfect for warm afternoons. With its subtle berry flavors and a hint of citrus, it's a great choice for a casual sip or pairing with seafood.

Domaine Carrel & Senger Jardin D'altitude Rosé is a refreshing pink wine from the Savoie region in France. It offers light, fruity flavors that make it a perfect choice for a sunny afternoon.

100% Bobal from old vines near Jumilla, in Spain's Murcia region. Parajes del Valle was founded in 2018 under 28-year-old winemaker María Jover, who works within the traditional "Terraje" system, where landholders lease vineyards to farmers who tend the vines and share a portion of the crop back, preserving old-vine fruit and fair pay for growers. This organic rosé ferments spontaneously with native yeasts and rests on lees, giving red berry fruit, citrus lift, and a silky texture.

A blend of roughly 60% Syrah, 20% Braucol, and 20% Duras from Gaillac, Southwest France. Domaine des Terrisses is a longtime Gaillac estate built around the region's traditional native grapes. The Syrah is pressed directly while the Braucol and Duras macerate briefly before a saignée draw; the lots ferment separately at low temperature, then rest and blend for a rosé with real structure and character, not just a pale summer sipper.

A blend of Mourvèdre, Grenache, and Cinsault from Bandol, Provence. Château Barthes farms within the Bandol appellation, established in 1941 on the terraced hills above the Mediterranean where Mourvèdre reaches its fullest expression. This rosé is fragrant with red berry and acacia blossom, juicy strawberry and raspberry on the palate, with the bright acidity and lime-zest finish Bandol rosés are known for.

100% Pinot Noir from Barnwell Vineyard, Russian River Valley, Sonoma. Jaam Moynihan and Bobby Huff met working at Kosta Browne and launched Joseph-Jibril (a hyphenation of their middle names) in 2021 with organically farmed, low-intervention Pinot Noir. This rosé ferments with indigenous yeast in neutral tanks off the same vineyard as their red bottling, made to be crushable rather than precious.

A Frappato and Nero d'Avola rosato from Vittoria, Sicily. Gurrieri began in 1972 as Vincenzo and Graziella Gurrieri's personal project in the Iblei Mountains and is now run by their children Giovanni and Angela on 9 fully organic hectares, hand-harvested and fermented with indigenous yeast. This rosato pairs Frappato's brightness with Nero d'Avola's depth for real texture and structure, not just a pretty color.

A blend of Xinomavro, Limniona, and Mavroudi, three indigenous Greek varieties sourced from Macedonia, Thessaly, and Thrace. Oenops was founded in 2015 by Nikos Karatzas as a micro-négociant project, seeking out cool-climate, old-vine plots of native grapes across Greece with minimal intervention. Apla ("simply") is layered and crisp, with tangerine, wild strawberry, and raspberry against a savory, lingering finish.

100% Malbec, hand-harvested from Santa Julia's organic estate in Maipú, Mendoza. Santa Julia was founded by the Zuccardi family and named for Julia Zuccardi, third-generation matriarch of one of Argentina's leading wine families. Chimango is a natural rosé: gently pressed for a pale pink hue, fermented with native yeast, and bottled with no added sulfur, showing fresh strawberry, cherry, and raspberry.

100% Garnacha, organically farmed at nearly 700 meters near the Sierra de Guerinda in Navarra. Bodega Máximo Abete is a family winery focused on high-altitude, organic vineyards in northern Spain. Made by saignée and fermented in stainless steel, it's zesty and vibrant with wild strawberry, pink grapefruit, and red cherry, finishing dry and mineral.

100% Aligoté Doré from vines below Comblanchien, on the site of an old Gallo-Roman villa in Burgundy. Antoine Lienhardt started his domaine in 2012 and quickly became one of Burgundy's most talked-about young biodynamic winemakers, working with minimal intervention in the cellar. Given extended skin contact, this Aligoté takes on an amber-orange hue with grip, texture, and savory depth well beyond the grape's usual lean, high-acid style.

Varietal: 100% Chenin Blanc Notes: Organic/biodynamic farming, macerated for 3 days in neutral oak barrels and aged 10 months, also in neutral oak barrels. Fining: no Filtration: no So2: no Only 1000 bottles made, only 120 available in the US!

100% Riesling from Sybille Kuntz's estate in Lieser, Mosel, largely off the Niederberg-Helden vineyard, a steep blue-slate site classified as grand cru terroir as far back as 1804. Kuntz has farmed organically since 1990 and gained full Demeter biodynamic certification in 2016, releasing her first Orange Riesling in 2017. Spontaneously fermented on the skins from roughly 50-year-old vines, it's textured and savory, a world away from Mosel's usual delicate style.

100% Chenin Blanc, macerated for about a week on its skins. Les Errances is the Anjou estate of Maïté Perrocheau and Warren Truchon, who farm roughly 6 hectares of schist soils under a permaculture approach, organic for over 15 years. Aged in tank, it's an elegantly light skin-contact wine — salivating acidity, citrus and orange zest, with fine, saline length.

A blend of two-thirds Sauvignon Blanc and one-third Chardonnay, given a mix of whole-cluster and destemmed skin contact. Sylvain Bock makes natural wine in Alba-la-Romaine, Ardèche, without oenological inputs, fining, or filtration. This was his first skin-contact bottling — rounded and fresh, with apricot, white flower, peach, mint, and almond, finishing salivating and saline.

Jean-Yves Péron is a young artisan patiently reviving ancient, almost forgotten high-altitude vineyards in the French Alps, near Albertville. After studying oenology in Bordeaux, he trained with natural winemakers Thierry Allemand and Jean-Louis Grippat in the Rhône Valley and Bruno Schueller in Alsace. Started in 2004, he works with multiple steeply terraced micro-parcels (3 hectares total) of 115-30 year old Jacquere and Mondeuse vines, planted to friable mica-schist soils; his oldest parcels were planted in 1893, and have not seen phylloxera. Organic farming, indigenous yeasts, non-interventionist winemaking, avoidance of filtering and fining and use of little or no sulphur make these natural wines of the first rank. Wine made from 100% Jacquere grapes from a small plot composed mainly of limestone soils. Spontaneous fermentation, 2-week maceration on skins and maturation in used oak barrels for 12 months.

100% Rkatsiteli, grown and made by Marmenio on their own vineyards in Eniseli village, Kvareli district of Kakheti — Georgia's ancient winemaking heartland. Harvested at moderate ripeness for a lighter, brighter profile, then fermented and aged on the skins in traditional qvevri, unfiltered and unfined. Amber with orange highlights, showing apricot, honey, and floral notes over a mineral, dried-fruit-and-herb palate.

A 2023 blend of 30% Grenache Blanc and 70% Ugni Blanc, part macerated three months and part five months in stainless steel. Laura Aillaud, once a sommelier and restaurateur, now farms about 6 hectares of parcels at 250-450m in La Tour d'Aigues, Luberon, as naturally as possible with minimal sulfites. The result sits close to an orange wine — complex and elegant, with citrus and floral lift, delicate bitters, and a long, gastronomic finish.

The Donkey & Goat Stone Crusher is a unique skin-fermented Roussanne wine that offers a distinctive blend of flavors and aromas. This wine is known for its intriguing texture and complexity, appealing to those who enjoy trying something a bit different.

A skin-contact blend led by Vermentino, with Semidano and Nuragus, macerated on skins for fourteen days. Raica is the small estate of Cinzia Pellazza and Eugenio Bocchino near Bassacutena in Sardinia's Gallura, built around Vermentino vines pushing 50 years old just a few miles from the sea. 'Aranzu' is Sardo dialect for orange — fitting for a wine with a salty, sea-driven nose, ripe stewed citrus peel, stone fruit, and wild herbs.

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?” 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.

Stolpman Vineyards' Love You Bunches Orange Wine is a unique blend that offers a refreshing twist on traditional white and rosé wines. This 750ml bottle provides a bright and citrusy flavor profile perfect for casual sipping or pairing with light meals.

Eugenio is made from Moscato Giallo Istriano (Istrian Yellow Moscato). It's believed that Moscato originated in Greece and was introduced to Istria via land. Istria is a region in the former Yugoslavia that is now Croatia, and was once part of Italy. Since it's no longer listed as a designated region of origin and is not available at nurseries, the winery has been increasing its own cuttings year by year. After harvest, the grapes are destemmed and placed in open wooden fermentation tanks for 4-5 days of maceration and alcoholic fermentation. The wine then continues fermentation and ageing in large barrels for 8 months before being bottled unfiltered. It is then aged in bottle for approximately one year before being released. Only a very small amount of sulfur dioxide is added during transfer.

A field blend of white varieties (the winemaker keeps the exact mix under wraps) from a 150-year-old vineyard on Croatia's Plesivica hills. The Tomac family has made wine there for over a century and began working with buried Georgian qvevri in 2006. Fermented and macerated in qvevri for four weeks, then aged a year in large 2,000-liter wood casks and bottled unfiltered. Golden and tannic, with dried apricot, apple cider, orange peel, ginger, and warm spice.

Union Sacre Wines offers a unique dry orange Riesling from the Rancho Sisquoc Vineyard in Paso Robles, California. This 750ml bottle captures the vibrant essence of the region with its distinctive citrus notes.

100% Olaszrizling (Welschriesling) from Turay Family Winery in Baj, in Hungary's Neszmély region, founded in 2002 by István Turay and Éva Turayné Székely. The estate has farmed fully biodynamically since 2018, working the hillsides above the Tata Basin. Olaszrizling here shows its classic character — crisp and green-apple-toned, with a touch of almond and mineral drive.

A blend of Juhfark and Riesling with no added sulfites. Oliver Weingartner farms just 4 hectares at 5 Haz Borbirtok, on Somlo's north slope below the ruins of the 13th-century castle, working with wild yeasts and no fining or filtration since starting his label in 2020. Three-quarters of the blend ferments as whole clusters in tank, the rest destemmed and macerated on skins for two weeks, then aged split between new Hungarian oak and a porous plastic tank. The name nods to its split, dual-track winemaking.

100% Obeideh, one of only two quality white grapes native to Lebanon. Mawj (Arabic for 'wave') farms an organic vineyard at 400m facing the Mediterranean in Edde, Batroun, on the northern coast. Natural winemaking throughout: wild-yeast fermentation, no filtration, no oak, and roughly a week of skin maceration for whites, with only a touch of sulfite at bottling. The coastal, high-altitude site gives bright acidity and sun-driven concentration on a rarely-seen, ancient grape.

100% Pinot Gris, fermented on its skins. Joseph-Jibril is a Sonoma County label from Jaam Moynihan and Bobby Huff, sourcing organically farmed fruit and working with native ferments and minimal intervention to make honest, crushable wines. Skin contact draws out Pinot Gris's naturally coppery hue and gives it a fuller, more textured body and deeper flavor than a standard press-and-ferment bottling.

Field Recordings Freddo is a unique, chilled red wine known for its vibrant flavors and refreshing finish. Enjoy it with barbecue or as a delightful companion to a sunny day.

Villa Creek Rocks And Flowers Red Blend is a wine that combines various grape varieties for a balanced taste. It's perfect for a casual dinner or a relaxing evening with friends.

Made from racemi, the small, second-budding bunches of Primitivo, harvested on Fatalone's organic, zero-emission estate in the Murgia hills of Gioia del Colle. Whole berries sit on their skins for 36 hours before the free-run juice is drawn off and fermented naturally, then aged six months in steel. Light-bodied and bright, with strawberry, cranberry, and red currant.

It’s true: wine is good medicine!! La Baronne’s winemaker, Jean Lignères, is still a practicing medical doctor in the small village of Moux. He comes from a large family of doctors, inheriting the role of winemaker for the (now) 90-hectare estate his father purchased in 1957. His wife Anne, along with siblings Paul and Geneviève, run the winery. La Baronne is certified organic and biodynamic. Winemaking practices are gradually shifting away from oak maturation, and using more amphorae and egg-shaped terra cotta vats. Yet, Jean is careful to avoid the oxidative style that is associated with many natural wines. This wine is completely untraditional, but we love it for this exact reason. Both Mourvedre and Grenache Gris come together in a young wine that is both juicy and structured. The Grenache Gris ages in earthenware jars for 6 months while the Mourvedre ages in steel for a wine with plenty of vibrancy!

Generosa is a rare Hungarian variety grown at Turay Family Winery in Baj, in the Neszmely region, an estate founded in 2002 by Istvan Turay and Eva Turayne Szekely and farmed fully biodynamically since 2018. Here it's made as a light, juicy still red, carrying the same terroir-driven, low-intervention approach Turay applies across its range.

An 80% Pamid, 20% Merlot blend from Zagreus, founded in 1998 by Dimitar Kostadinov and certified organic since 2013, farming 120 hectares in Bulgaria's Thracian Valley. Pamid is a thin-skinned native red grape that once covered most of the country's vineyards before the Soviet era pushed it toward extinction in favor of international varieties; Zagreus is part of its revival. Light and easy-drinking, made as part of the estate's experimental, low-intervention Hand Made project.

A field blend built each vintage from whatever's on hand — this one Corvina, Mourvedre, Grenache, and Charbono, all 100% organically farmed on California's Central Coast. So Far Out was founded by Andrew Jones, Mike Testa, and Jamil Williams around one idea: a fresh, low-intervention red made to drink slightly chilled. Juicy and light-bodied, with strawberry and raspberry fruit and a refreshing lift of acidity.

Unico Zelo Fresh A F is a vibrant Nero d'Avola wine from Riverland, Australia. It's known for its fresh and juicy flavor profile, making it a delightful choice for casual sipping or pairing with a variety of dishes. The insane water-efficiency of this variety coupled with no additions in the vineyard or winery (save for a small component of SO2 at bottling) displays the potential for this variety to craft succulent, juicy, aromatic and supremely refreshing wine. A touch of ancient vine Zibibbo lifts the aroma into supreme smashability. Scored a 93 from Wine Enthusiast!

A 70% Syrah, 30% Carignan blend from Aurelien Petit in the Languedoc, the only vintage he made under this name — a reference to the leaf spots left by a fungus that cost him 80% of that year's crop. Fermented with native yeasts, with some pump-overs and pigeage, aged in a mix of used barrels and vats, unfined and unfiltered.

A field blend led by 60% Barbera with Freisa and other native reds, from the single Bricco vineyard behind the family villa. Lorenzo Corino, a fifth-generation grower and soil scientist in Costigliole, Piedmont, farms biodynamically and organically under regenerative principles, with no added sulfites and native yeast fermentation. Fresh and balanced, with raspberry and shavings of chocolate.

Antoine Lienhardt is a rising star and humble overachiever in the appellation of Côte de Nuits Villages. In 2011, he took over 4.2 hectares of vines that were planted by his grandfather in the 1960s. The 2012 vintage produced the first estate-bottled wines in the family. From several plots, with stones and pebbles, clay, and limestone. Harvest is determined by consistent tasting in the vineyards for optimum ripeness. Grapes go through whole cluster semi-carbonic maceration in tank before indigenous yeast fermentation and the wine is aged for 12 months in oak barrels, 10% of which are new. Intended to show the complexity and beauty that occurs when you blend grapes from different soils, exposures, root stock, and vine age (these vines averaging 60-70 years old). Only 333 cases produced. 100% whole-cluster known for its energy and purity. It features vibrant red fruit aromas—raspberry, cherry, and wild hedgerow, delicate earthy notes, silky tannins, and a firm, saline minerality.

Winemaking: 12 days of whole cluster carbonic maceration in fiberglass tank followed 17 days of fermentation in old barrique after pressing. Aged 12 months in barrique ‘Raffut’: Coming from the Southeastern-facing Valvignères vineyard, the syrah from these 40 yr old vines were harvested in a single morning in early September by 12 vendangeurs. After fifteen days of carbonic maceration in fiberglass tanks followed by a year of aging in old barrique, the wine is transformed into a beautifully structured red that weaves bright energy with masterful finesse. According to Sylvain, Raffut “needs the most air” to express itself fully, so those with the patience to drink the wine over the course of an hour or more can experience its full transformation into a completely different but equally impressive expression Syrah. 1600 bottles produced.

100% Carignan from 40 to 50-year-old vines at Aurelien Petit's Le Petit Domaine in Montpeyroux, Languedoc. Destemmed and macerated for 10 days to pull out spice, tannin, and structure, then aged 10 months in old barrels. Organically farmed, made without additions. Fruit-forward, with a briny olive note on the finish.

This 100% Mavrud wine from grapes that are harvested entirely by hand and then left to dry out and raisin-ate for two months. This is a similar method used for Amarone wines in Italy (apasimento method). The wines are then fermented and matured for 2 months in oak. After that they are aged in glass demi-johns (large jars) some some slight oxidative notes. The result is a deeply concentrated, dark fruited and intensely structured wine. Something truly special.

100% Pinot Noir from the Corton grand cru, from the Les Renardes climat adjacent to Clos du Roy, planted in 1963 on shallow brown limestone over clay scree at 280-320m, southeast-facing. Domaine Jean-Baptiste Boudier hand-harvests with double sorting, infuses 12-14 days with part whole-bunch fruit, ferments with native yeasts, and ages 14-20 months in French oak, 15-25% new. Bright red fruit, cherry and raspberry.

100% Syrah from Sonoma Mountain in Sonoma County. Bold and full-bodied, with smoke, black fruit, and pepper spice up front, opening into stewed plum, incense, and mulling spice.

100% Trousseau, Cotes du Jura. Jean-Luc Mouillard was born at the foot of the Chateau-Chalon cliffs and founded his domaine in 1991, now farming about 25 acres across Cotes du Jura, L'Etoile, and Chateau-Chalon under pragmatically sustainable, chemical-free practices. Ruby-colored and vibrant, with red berries, cherry, and violet, supple tannins, and mouthwatering acidity.

100% Ploussard from mixed parcels in the La Rouge and La Bidode vineyard areas of Pupillin, the historic home of the grape. Domaine Overnoy-Crinquand, three generations in the village, farms 5.5 hectares organically alongside a herd of cows raised for Comte cheese and its own grain crops. Clean and vibrant, with red berry and rose petal aromas, rustic minerality, and brambly sage notes — translucent in the glass but with real tannic grip.

Tight and chewy with currant and blueberry character. Medium body, a lovely center palate and a subtle finish. Pretty continuation to the 2015. Rated 94 by James Suckling

The 2023 Zagreus Santimenti Mavrud is an organic, full-bodied red wine from the Thracian Valley, Bulgaria, featuring 14% ABV. It offers a velvety, intense flavor profile with notes of brambly berries, forest floor, and dark chocolate. This wine is aged in Bulgarian oak, enhancing its complexity.

100% Gamay from the sole monopole vineyard of the Moulin-a-Vent appellation, 70-plus-year-old vines on arid granitic soil beside the cru's namesake windmill. Domaine Labruyere, one of Beaujolais' leading estates, ages the wine a year in large barrels. Perfumed and floral, ripe and concentrated, with savory minerality, black fruit, and warm tannins.

The 2023 Hervé Souhaut "La Souteronne" is a natural,100% Gamay wine from Arlebosc in the Northern Ardèche, Northern Rhône. Produced by Domaine Romaneaux-Destezet from 50–100 year-old vines on granite, it is known for being light-to-medium-bodied, vibrant, and aromatic, showcasing flavors of strawberry, cherry, and smoky herbs with a mineral-driven finish

100% Gamay from the La Bottiere climat in Julienas, sandy-loamy soil with vines 40 to 70 years old. Louis-Clement David and his sister Olympe farm the family estate organically, fermenting with indigenous yeasts in whole bunches in concrete vats, sulfured only lightly at racking and not at all at bottling.

100% Grenache from the Rorick Heritage Vineyard in Calaveras County, Sierra Foothills, at 2000 feet on schist over dolomite-rich limestone. Forlorn Hope hand-picks and destems into open-top fermenters with twice-daily pigeage and punchdowns, ferments 21 days, then presses to neutral oak for 16 months. Bottled unfined and unfiltered with minimal SO2. Pale and explosively aromatic, with herbaceous and piney notes, black olive brine, and strawberry jam.

The 2022 Palmento Costanzo Mofete Etna Rosso is an elegant, medium-bodied organic red from Sicily's Mount Etna, featuring roughly 80% Nerello Mascalese and 20% Nerello Cappuccio. It offers a vibrant bouquet of red berries (cherry, strawberry), wild herbs, violet, and distinctive volcanic ash notes. The palate is fresh, savory, and balanced with fine-grained tannins, showcasing a bright, mineral-driven, and smoky finish

90% Syrah co-fermented with 10% Viognier, from vines Jean-Michel Stephan planted between 1994 and 1997 in the lower Coteaux de Tupin. Biodynamically farmed and Demeter certified; Stephan partnered with his son Romain in 2017 to found Maison Stephan. Aged a year in stainless steel. Vibrant, floral, and silky, with cherry, stone, and peppercorn, fine tannins, and a long peppery finish.

85% Grenache Noir and 15% Syrah, from two parcels of limestone-and-basalt soil, vines at least 35 years old, named for a volcanic rock outcrop overlooking the site. Sylvain Bock, organic and natural producer in Alba-la-Romaine, Ardeche, uses an 11-day carbonic maceration here. Fresh and vibrant, with ripe red currant, wild strawberry, and mint.

Enjoy a glass of Scenic Valley Farms Pinot Noir, a splendid wine hailing from Willamette Valley, Oregon. It's known for its smooth texture and rich, complex flavors that pair wonderfully with a variety of dishes.

Foot crushed, 100% whole cluster fermentation, four weeks of maceration, 8 months aging in neutral oak. No added Sulfur.

100% Gamay, from a parcel of "corne verte" (pink granite and diorite), a terroir unique to Cote de Brouilly. This was Pierre Cotton's first cuvee, planted in 2014; the domaine is now run with partner Marine Bonnet as Bonnet-Cotton. Organic farming, full carbonic maceration of whole clusters in cement tank, aged nine months in foudre, unfined and unfiltered with no added sulfur. Structured and powerful yet fresh, with dark berry fruit and a granitic edge.

The Avancia Cuvée de O Mencía is a red wine made from the Mencía grape variety, known for its vibrant flavors. It's a great choice if you're looking to try something unique from the lesser-known regions of Spain.

The Benoit Badoz Cotes Du Jura Trousseau is a distinctive red wine from the Jura region in France, made from the Trousseau grape variety. It generally offers a light to medium-bodied profile with flavors of red berries, a hint of spice, and a touch of earthiness.

Janasse Chateauneuf Du Pape Rouge is a rich red wine from the renowned Chateauneuf-du-Pape region in France. It offers a blend of traditional flavors and is perfect for pairing with hearty meals or enjoying on its own.

100% Syrah from the acclaimed Alder Springs Vineyard in Mendocino, Catch & Release's first foray into cool-climate Syrah. Made by Monica Varriale and Beno Stewart, a Sonoma-based partnership devoted to gentle, low-intervention winemaking with organic and biodynamic fruit and native yeast. Fully whole-cluster fermented, aged 12 months in neutral 500L oak puncheons, then cellared two more years before release. Articulate and self-assured, with dark fruit, peppery spice, and savory depth.

100% Gamay, from a 0.8-hectare Regnie parcel of yellow granite and sand, with old vines planted across three eras: 1927, the 1940s, and the 1990s. Made by Pierre Cotton and Marine Bonnet (Bonnet-Cotton), organic farming with native-yeast fermentation, whole-cluster maceration in concrete tank, then aged 8-10 months in century-old foudres with very little or no added sulfur. Juicy and energetic, with crunchy red fruit and a mineral finish.

The Clos Des Fous Subsollum Pinot Noir is a refined Chilean wine that offers a blend of fruity and earthy flavors. It's perfect for a cozy evening or to complement a meal with friends.

intensely fruity, herb-scented, mineral-driven, and elegantly structured. It delivers exceptional depth and authenticity at great value, exemplifying schist-soiled Mediterranean terroir with clarity and finesse.

70% Grenache Noir, 10 % Grenache Gris, 20 % Macabeo. These grapes are fermented in a Semi-Carbonic method, and left to macerate on the skins for 12 days before resting in concrete tanks for 9 months. 60% Grenache noir, 20% Grenache gris and 20% Macabeo from clay and limestone soil. Grapes are fermented and aged in concrete tanks. Olla rouge is light at 11,5% and with a good amount of white wine involved, it is bright red and fresh. Some red berries, a touch of Mediterranean herbs and flowers and just the right amount of wildness to make it exciting, but still easy and a lot of fun to drink.

Chateau Le Petit Ducru Saint Julien is a red wine from the renowned Saint-Julien appellation in Bordeaux, France. It offers a balanced and refined taste, making it a great choice for wine enthusiasts looking for classic Bordeaux flavors.

The Plaisance Penavayre Fronton Rouge is a red wine from the Fronton region, known for its bold and distinctive flavor profile. It's a great choice for wine enthusiasts looking to explore unique French reds.

Las Pizarras Tinto is a red wine known for its rich and smooth flavor profile. It's great for pairing with hearty meals or enjoying on a quiet evening.

A blend of Grenache, Cabernet Sauvignon, Syrah, and Carignan from Mas de Gourgonnier, a Cartier family estate in Mouries at the foot of the Alpilles mountains, certified organic since 1975 and one of the first in Provence to do so. Hand-harvested, fermented on indigenous yeasts, and aged in stainless steel and old oak barrels, unfined and unfiltered. Rustic and smooth, with dark berry and plum fruit, garrigue, and earthy spice.

100% Pinot Noir from the Pellenger parcel on the south slopes of Fruska Gora Mountain in Vojvodina, Serbia, named for the old pillory once used at the site. Erno Sagmeister, a pioneer of Serbian natural winemaking based in Kanjiza, hand-harvests the fruit and macerates 14 days without stems, followed by spontaneous fermentation and 20 months aging on fine lees in oak, with no additives or filtration. Aromas of red currant, cranberry, kirsch, rose, and violet, with soft tannins and a clean, lingering finish.

100% Pinot Noir, a village-level Mercurey from the Cote Chalonnaise in Burgundy. Domaine Francois Raquillet has been farmed by the same family for eleven generations; Francois took over in 1990 with wife Emmanuelle, reducing yields and upgrading barrels, and daughter Jeanne joined in 2018. Hand-harvested and sorted by a six-person team at the table. Friand and gourmand in style, with fresh red fruit and a suave, supple texture.

The Domaine Courbis Cornas Les Eygats is a rich red wine from the Cornas region in France. It's known for its deep flavors and smooth finish, making it a great choice for a special dinner or celebration.

The 2022 Domaine Jean-Baptiste Boudier Bourgogne Rouge "Les Barrigards" is a 100% Pinot Noir wine from a 0.24-hectare parcel in Ladoix, Burgundy. This,practicing organic, Villages-level quality wine, offers a,full-bodied, and,fresh red-berry,flavor profile. It is described as a, concentrated, and, mouth-watering, wine with, well-integrated,tannins.

A rare still red from Champagne!

The Ferdinando Principiano Barolo is a rich red wine from the 2017 vintage, originating from the Serralunga region. It's known for its deep flavors and is perfect for pairing with hearty dishes.

100% Barbera from a 6.75-hectare organically farmed vineyard in San Benito County, with loam, sandstone, schist, and shale soils and vines averaging 30 years old. Made by Megan Bell of Margins Wine, a Santa Cruz Mountains-based project devoted to lesser-known regions and varieties. Destemmed, two-week maceration, spontaneous fermentation with indigenous yeast in neutral oak, aged nine months, unfined and unfiltered.

100% Trousseau Noir from Calaveras County, propagated from vines rescued from a UC Davis research station abandoned since the 1920s and recovered in 1989, marking the variety's return to the Sierra Foothills after nearly a century's absence. Forlorn Hope hand-picks whole clusters for vigorous pigeage with full stem inclusion, ferments ten days, then ages 14 months in neutral oak barriques. Pale and light-bodied but deep, with cranberry, strawberry, Szechuan pepper, and dried herbs.

60% Prokupac and 40% Merlot from the Tri Morave region of central Serbia. Aleksandar Todorovic took over the vineyard his father Slavisa planted the year he was born, 1995, and transitioned it to organic certification in 2018 alongside biodynamic practices. Heavier and deeply pigmented, with notes of lightly salted grapefruit and strawberry.

100% Kadarka, an indigenous grape traditional to the Fruska Gora region of northern Serbia. Erno Sagmeister, a former mathematics professor turned natural winemaker in Kanjiza, farms organically and biodynamically (uncertified) on the south slopes of Fruska Gora, using minimal intervention, spontaneous fermentation, and no filtration or additives. Light and juicy, with bright red fruit and a rustic, earthy edge.

This wine is made with fruit from three of the Chenu vineyards, in and just outside of the Savigny appellation. Like all of her wines, Caroline handles this one delicately to retain its purity and expression. Grapes are always hand-picked and gently destemmed, fermentation is fully spontaneous. The resulting wine ages in neutral French oak and is bottled unfined and unfiltered.

Sindicat La Figuera Montsant Garnatxa Fina is a red wine made from Garnacha grapes in the Montsant region of Spain. It's known for its rich fruit flavors and smooth finish, making it a great choice for pairing with a variety of dishes.

Frankova Burma is a delicious pastry featuring layers of flaky dough filled with sweet or savory ingredients. It's a treat that's perfect for a special occasion or a satisfying snack with a cup of coffee.

100% Cabernet Sauvignon from Las Compuertas, the highest part of Lujan de Cuyo, Mendoza, at 980-1120 meters at the base of the Andes. Matias Riccitelli, son of acclaimed winemaker Jorge Riccitelli, founded his own winery in 2009. Hand-harvested and fermented in small concrete vats and eggs to preserve purity and delicacy of fruit. Vibrant, with dark currant, graphite, and mountain freshness.

Exudes vibrant profusions of black currant and cherries, with floral notes reminiscent of jasmine. It is rich, complex, and softly lingers on the palate.

Romitorio Brunello Di Montalcino Filo Di Seta is a rich Italian red wine known for its deep flavors and smooth finish. Made from Sangiovese grapes grown in the Montalcino region, it pairs well with hearty dishes and aged cheeses.

Terre De Lelu Maupiti is a fragrance inspired by the natural beauty of Maupiti, a small island in French Polynesia. Manually harvested in 20 kg bins. Whole bunch infusion. Natural fermentation in vats, aged for 10 to 12 months in wood conical vats (40 hl). A subtle, lush bouquet. A veritable infusion of red fruits on the palate, with light, spicy notes. A delicate and supple wine. Serve around 15°c, this wine would go well with a tartar of red tuna and red berries; but also with beef marinated in olive oil and lemon; or, quite simply with some shavings of Pata Negra Bellota ham. Ready to drink now, will keep up to ten years.

100% Sangiovese from vineyards on galestro soils at the foot of the Montosoli hill in Montalcino, planted in 2000. Founded by Jessica Pellegrini, Fattoria del Pino ferments spontaneously with indigenous yeast in wood or concrete, then ages 36 months in 50hl Slavonian oak followed by more than six months in bottle. Full-bodied and complex, reflecting the soul of the territory.

100% Cabernet Franc from Anjou Noir, Loire, a district named for the dark color of its slate and volcanic soils. Brothers Sylvestre and Joseph Mosse took over the domaine from their parents, Agnes and Rene Mosse, in 2018, farming organically with biodynamic practices in place since 2001. Indigenous yeast fermentation, barrel-aged, bottled unfined and unfiltered with minimal sulfur. Vibrant and light-bodied, with crunchy red fruit.

Rosalind Reynolds began her career working with major Californian and Australian producers before transitioning to smaller organic and natural grape-growers and winemakers in Northern California, including Martha Stoumen, Patrick Cappiello, and Pax and Pamela Mahle. In 2018, she released her first vintage of Emme Wines. Shake Ridge Ranch is a magical vineyard, and the Grenache from here is extra special - light in color, beautiful aromatics, but with a consistently strong tannic backbone that makes the wine very ageworthy. The Grenache was fully foot crushed, and left to ferment 100% whole cluster in tank.

Alphonse Mellot La Moussiere Sancerre Rouge 2019 is a red wine from France known for its earthy and fruity notes. It's a great choice if you enjoy wines with a smooth finish that pair well with a variety of dishes. The vineyards of the Côtes de la Charité, to the northeast of the La Charité-sur-Loire, were revived at the end of 20th century, in part by Caves des Hauts de Seyr, with Chardonnay and Pinot Noir, until it ran into financial difficulties. In 2005 Domaine Alphonse Mellot bought the company, giving them 18 hectares here. The very deep coloured Les Pénitents Pinot Noir (cask sample) has ripe black fruits, a rich texture, structure and power. This is a very muscular version of Pinot Noir.

The Côte de la Houssaye is the domaine’s most remarkable terroir. It overlooks the wild valley of the Hyrôme and its water mill, the one belonging to Vincent's great-grandfather, a miller who later became a winemaker when he founded the estate at the end of the 19th century. Emmanuel’s grandfather, Francis Ogereau, planted the vineyard with Cabernet Sauvignon in the 1960s to produce rosé. However, his son Vincent was quickly convinced of the exceptional potential of this terroir to produce a great red and so began to do so as of the 2000 vintage. Another neighboring plot was replanted with Cabernet Sauvignon in 2005, and is included in the cuvée as of the 2009 vintage. 100% de-stemmed, ambient yeast fermentation in concrete tank, 3-week maceration, extraction by infusion (no pump-overs or breaking the cap), aged for 10-12 months in concrete eggs and 400-500 L barrels (0-15% new), filtered with diatomaceous earth.

Hand harvested in successive passes, destemmed, natural yeast fermentation in oak vats, 3-4 week maceration. Aging: 7-12 months in French oak vats and sandstone amphorae. Lush and alluring black fruits swim from the glass, before plunging into a rich palate. Intended as the most easy drinking of the Amirault wines, this has nevertheless good length and concentration.

100% Sangiovese from a 5.3-hectare estate in northern Montalcino. Alessandro took over from his father and began estate-bottling in 2011, working closely with cellar master Camilla and winemaker Castelli to produce roughly 15,000 bottles a year, barrel by barrel, with a focus on authentic terroir expression. A classic, structured Brunello.

Tuscan tradition blends this variety with the grapes of Chianti to give the wine a darker color. At Montenidoli, Colorino is fermented by itself. Montenidoli is one of only a handful of producers currently bottling this variety on its own. After a long maceration in vat on the skins, it matures for 12 months in barrique and three months in bottle. It is bottled ready to drink.

The Saint Romain Rouge is produced from 1 hectare on calcareous clay soil. The grapes are fermented in vat with indigenous yeasts and the pressing is done partially by foot. The wine is matured in barrels, 20% new, for 9 months. A fresh, elegant Burgundy Pinot Noir from the Côte de Beaune, featuring notes of cranberry, cherry, and savory spices.

First produced in 2008 from the area of Sinio, part of the wine is all stainless steel aged while the other part spends time in French oak tonneau. The vineyard is 400 meters in elevation facing South East and this wine is made from the gentle pressing of destemmed grapes at low temperatures in stainless steel tanks to preserve the fruit and eliminate oxidation.

The 2020 Gurrieri Don Vice Cerasuolo di Vittoria Classico is an organic, medium-bodied Sicilian red (60% Nero d'Avola, 40% Frappato) known for its vibrant, aromatic profile. It offers intense notes of wild strawberry, raspberry, and cherry, balanced by smoky, earthy tones, bright acidity, and soft, structured tannins.

The 2022 Cascina Bruciata "Usignolo" Langhe Nebbiolo is a high-quality Piedmont red, characterized by its aromatic profile of rose, violet, and strawberry, balanced by elegant, firm tannins. This full-bodied, savory wine offers a refined, classic expression of Nebbiolo from the Barbaresco region, often described as having a long finish.

100% Montepulciano, the signature red grape of Abruzzo, grown on hillsides facing the Adriatic coast. Full-bodied and approachable, with dark cherry, plum, and soft, easy tannins, a classic and food-friendly expression of the appellation.

The 2022 Day Wines "Wrapped Around Your Finger" is an organic red blend from Oregon's Rogue Valley, crafted by Brianne Day. It features 42% Malbec, 24% Cabernet Franc, 12% Merlot, 12% Tannat, and 10% Cabernet Sauvignon, offering flavors of raspberry, plum, and spice. This wine is aged 26 months in neutral French Oak

A Garnacha and Carinena blend grown on licorella (slate) and quartzite soils in Gratallops, Priorat. Buil & Gine has farmed the region since 1996; Xavi Buil Gine represents the sixth generation of vine growers here, guided by the philosophy that "wine is made in the vineyard." Exuberant and ripe, with black fruit, black pepper, and the steep terraces' mineral edge.

The Fixin 2023 from Domaine Sirugue is a French red wine known for its balanced flavors and smooth finish. It's a great choice for enjoying with dinner or on its own with friends.

100% Malbec from 25-year-old vines farmed biodynamically over limestone-packed plots near Cahors. Fabien Jouves, a fifth-generation winemaker, took over his family's estate in 2006, converted it to organic and biodynamic farming, and earned Demeter certification by 2011. Hand-picked, seven to ten days of skin contact, then aged six months in tank. Juicy and vibrant, with cherry, strawberry, black currant, and a touch of herbs.

The 2022 Fatalone Primitivo Riserva Gioia del Colle is a certified organic, high-altitude Puglian red, blending deep black cherry and almond notes with high acidity and remarkable, structured tannins. Fermented naturally, aged 12 months in Slavonian oak, and carbon-neutral, it offers a refined, non-jammy, full-bodied experience.

A blend of Syrah and Muscat a Petits Grains from 30-year-old vines on calcium-rich marl soils around the Mas Ferriol in Calce, Roussillon. Tom Lubbe, originally from South Africa and formerly of Domaine Gauby, founded Domaine Matassa in 2003; this cuvee was renamed for the historic mas at the heart of the estate. Hand-harvested, whole-cluster fermented with a brief four-day maceration, pressed and aged in fiberglass to preserve freshness, with no added sulfur. Aromatic and juicy, with red fruit and a floral lift.

Cherries, red currants, blood orange, turned earth, light barnyard, and mineral notes. This straddles the line between the light, juicy renditions of the red wines from Jura and something a bit more Burgundian and structured. The wine is still juicy and eminently delicious, but with mildly unexpected firmness and complexity. Drinking great already, but decanting or waiting a few years will enhance development.

100% Syrah from Wild Diamond Vineyard in Lake County. Maria Chiancola, a former English literature professor turned winemaker who trained through harvests in Rasteau and California, makes small-lot Rhone-variety wines under her Tipsy Rose label, about 1,000 cases a year from responsibly farmed Northern California vineyards. Native-yeast fermentation at cool temperatures with minimal additives. Peppery and dark-fruited.

A blend of Grenache, Syrah, and Mourvedre from responsibly farmed Northern California vineyards. Made by Maria Chiancola, a former English literature professor turned winemaker, under her Tipsy Rose label, about 1,000 cases a year with a focus on Rhone varietals. Native-yeast fermentation, minimal additives. Juicy and easygoing, with ripe red and dark fruit.

A Cabernet Franc-based blend, inspired by the anything-goes bistro reds of the Loire Valley. Julia and Scott Gulstine make this natural wine at the edge of the Cascades on Underwood Mountain, Washington, using fruit from their own vineyard and neighboring biodynamic sites. Bright, fresh, and juicy, with elegant aromatics and an energetic, easy-drinking style.

100% Monica, the native Sardinian red grape. Cardedu is a fourth-generation family estate (the Loi family, farming since the early 1900s) in Ogliastra, Sardinia's mountainous, sparsely populated southeast, with vineyards on crumbling granite near the coast and schist in the hills around Jerzu. Dry-farmed without chemicals, fermented with native yeast in cement tanks. "Praja" means beach in Sardinian: light-bodied and zingy, with spicy underbrush, herbs, and a touch of red fruit.

100% Tempranillo (Cencibel), from organic 50-year-old vines outside Toledo in Tierra de Castilla. Mas Que Vinos was founded in La Rioja in 1998 by three winemakers, Margarita Madrigal, Alexandra Schmedes, and Gonzalo Rodriguez, who rescue old plots of indigenous varieties and farm organically. Spontaneous whole-cluster carbonic fermentation. Bright and juicy, with plum, cinnamon, black cherry, and red currant, balanced by crisp tannin and spice.

90% Bobal with 10% mixed indigenous varieties (Pardilla, Malvasia, Moravia Agria, Moravia Dulce, Rojal), a field blend from vines over 75 years old in the Ribera del Jucar, on stony soils with iron-rich clay over limestone. Aurelio Garcia and Micaela Rubio farm dry, head-trained, organic vineyards plowed by horse. Spiced raspberry and plum compote with dried marjoram, lavender, and savory herb notes.

50% Kékfrankos, 25% Cabernet Franc, 25% Cabernet Sauvignon. Tamás Kovács' family has been making wine on the northern shores of Lake Balaton for more than five generations, and their reds from Tihany are particularly special because of the volcanic nature of the soil. The Ráta vineyard is comprised of black basalt alongside one of Tihany’s ancient crater lakes, and this imparts a dark herbal undercurrent to the wine. The Tufa is spontaneously fermented with native yeasts in 700 L open vats, and part of the wine was pressed after three days of maceration, part after a week of maceration, and the final part remained with the juice until fermentation was complete. The wine was then aged for 10 months in stainless steel tanks (40%), used 225 L Hungarian oak barrels (30%), and ceramic eggs (30%). The wine is spicy, with flavors like bing cherries, raspberry coulis and black pepper on the nose. Herbs and raspberries on the palate.

Cabernet Sauvignon 60%, Cabernet Franc 30%, Merlot 10%. This unfiltered + natural red blend is from Malatinszky's top-tier organic estate in Hungary's southernmost wine region, Villány. Malatinszky pioneered growing Cabernet Franc in Villány in the 1990s, and has been growing organically since its founding. The wine is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. It is plump and textured, with flavors of blackberries, black cherry and blue plum jam. Rich tannins with an elegant mouthfeel. Spontaneous fermentation with native yeasts in stainless steel. Unfiltered and unfined. No sulfur added. Certified organic.

100% Pinot Noir from a 1.04-hectare parcel above Vosne in Concoeur, in the Hautes-Cotes de Nuits, planted in 1966 on clay-limestone and marl. Domaine Jean Tardy & Fils, based in Vosne-Romanee, traces its roots to 1945 and is now run by Guillaume Tardy. Fully destemmed with a week-long cool maceration and aged 15 months in used barrels for a pure, elegant expression of Pinot Noir.

A blend of Souson, Brancellao, and Caino Longo grapes, aged with no oak for a pure, Atlantic-influenced style. Casal de Arman is a family estate on the left bank of the Avia river in Ribeiro, Galicia, revived in the late 1990s after four generations of family winegrowing tradition and now run by the three Gonzalez Vazquez brothers. Bright and savory, with fresh red fruit and a mineral, saline edge.

100% Cabernet Franc from three steep hillside parcels of clay-limestone soil (Beauvais, Brunetieres, and Bezards). The Lame Delisle Boucard estate has been farmed by the same family for five generations and now spans 44 hectares in Bourgueil. Fermented in old wooden tronconic vats with a 20-day maceration and aged a year in old foudres. Mineral-driven, with dark red and black fruit on a tight, acid-driven frame.

A blend of 40% Touriga Nacional, 30% Alfrocheiro, 25% Jaen (Mencia), and 5% Tinta Roriz. Elisa Freire Lobo, the Dao region's first female winemaker, took over her family's vineyards in 2010 to found her own estate, farming with a minimal-intervention, chemical-free approach. Silky and medium-bodied, with wild berries, savory spice, and a whisper of Earl Grey tea.

Chateau Maris La Touge 2019 is a red wine from France known for its rich and smooth flavor profile. It's a great choice for enjoying with a nice meal or sharing with friends during a relaxed evening.

François and Marie-Therèse Subrin, along with their daughter Florence and nephew Geoffroy, farm 5 hectares of land in the village of Sarcey, a village situated on a high plateau tucked between the Monts Beaujolais and the Monts Lyonnais in the southwest corner of the Beaujolais appellation. The Subrin’s vineyard is planted on granite soils with significant deposits of quartz and feldspar. On average, the vines are 40 years old. They farm organically and utilize principles of biodynamic agriculture The “Terroir du Martin” vintage is the result of a ten-day carbonic fermentation process in concrete vats followed by maturation in stainless steel vats.

100% Gamay from pink granite soils in the Moulin-a-Vent cru. Raphael Saint-Cyr, fourth generation at this Anse-based domaine founded by his great-grandfather, converted the estate's 23 hectares to certified organic farming and vinifies using traditional cold carbonic maceration. Fresh and structured, with juicy dark fruit and a mineral, granite-driven backbone.

100% Pinot Noir from Belle Pente's estate vineyard and select Yamhill County sites. Brian and Jill O'Donnell founded Belle Pente in 1992 on a gentle hillside east of Carlton, Oregon, farming organically and biodynamically and building a gravity-flow winery for gentle, minimal-intervention winemaking. Light and fresh with little new oak, showing elegance, focus, and balance in the Burgundian tradition.

100% Pinot Noir, vinified in Macon under the negociant Maison label of Domaine Guillot-Broux. Jean-Gerard and Jacqueline Guillot founded the domaine in 1978, championing organic viticulture; it's now run by third-generation brothers Emmanuel and Patrice. Fruit is sourced from organic and organic-converting growers, hand-selected and vinified using the domaine's own methods. Juicy and opulent, with bright red fruit and easy elegance.

The COS Frappato 2023 is a bright and lively red wine from Sicily, known for its fresh and fruity flavors. It's an easy-drinking wine that pairs well with a variety of dishes, making it a great choice for both casual dinners and special occasions.

100% Carignan from the dry-farmed, organically grown Ricetti Vineyard in Redwood Valley, Mendocino, planted in 1939 and farmed by third-generation vignerons Pamela and Tom Ricetti. Rosalind Reynolds of Emme Wines, named for her grandmother, favors old-school California varieties. Foot-crushed and fermented 100% whole-cluster for 10 days before aging in neutral oak. Crunchy, bright, and energetic.

Cabernet Sauvignon with a small touch of other local red grapes, from Manaresi's 24-hectare estate of clay-loam soils in the Colli Bolognesi. Named for artist Paolo Manaresi and now run by his granddaughter Donatella Agostoni alongside Fabio Bottonelli. Fermented with wild yeasts and left unfiltered. Fun, vibrant, and fresh, with a touch of funk and real structure beneath its easy-drinking style.

100% Gamay grown on pink granite soils in the Moulin-a-Vent cru, hand-harvested and vinified using traditional cold carbonic maceration. Raphael Saint-Cyr, fourth generation at this Anse-based, certified organic domaine, ages this cuvee through malolactic fermentation, with about half spending 18 months in barrels used at least six times. Structured and pure, with granite-driven minerality beneath dark fruit.

100% Limniona from 10-15 year old organically farmed vines on sandy-clay soils with flint in Tyrnavos, Thessaly. Christos Zafeirakis, fourth generation at this century-old estate, trained in Athens, Turin, and Milan before returning home to champion the indigenous Limniona grape. Fruity and ethereal, a lighter, brighter expression of this rare Greek variety.

80% Pinot Noir from the organically farmed Barra Vineyard (old-vine Martini clone) in Redwood Valley, Mendocino, and 20% Valdiguie from Green Valley Vineyard in Solano County. Jaam Moynihan and Robert Huff, who met working at Kosta Browne, make this wine using multiple small-lot, whole-cluster carbonic ferments. Bright and spiced, with tart cherry, cranberry, raspberry, and a hint of hibiscus.

100% Cabernet Franc from a block at the top of Black Ridge Vineyard in the Santa Cruz Mountains, planted in 1999 and farmed organically by Bill Brosseau. Made by Jaam Moynihan and Robert Huff of Joseph-Jibril. Blackberry, black currant, and raspberry with hibiscus and a hint of pepper spice; fresh acidity brings lift to its classic Bordeaux-inspired profile.

Equal parts Cabernet Sauvignon (2019), Petit Verdot (2020), and Merlot (2021), a unique multi-vintage blend. Chateau du Grand Bos is a 17th-century family estate in Graves, organically farmed since 2020 and now run by Lou, granddaughter of Andre Vincent. Made in an "Ancestrale" style without electricity, hand-destemmed into upright open-top barrels. Black cherry, currant, blackberry, chocolate, tobacco, and soft earth.

100% Prokupac from 75-year-old vines on a single one-hectare parcel in the village of Desilovo, in Serbia's Toplicki region. Hand-harvested and naturally fermented, macerated for 30-40 days, then aged 18-24 months in oak, unfiltered. Blackberry, plum, cherry, pepper, toast, and old leather, with full, richly textured tannins.

A blend of 39% Pinot Noir, 38% Gamay, and 23% Mondeuse from west- and south-facing clay-limestone scree slopes in Saint-Pierre-de-Soucy and Fréterive, Savoie. Maison des Ardoisieres is Brice Omont's negociant project, sourcing organic and organic-transitioning fruit from growers who share his values. Fully destemmed with a short maceration and seven months in tank. Silky and dynamic, with red and blue berries, black pepper, and alpine herbs.

100% Sumoll from 60-year-old vines on clay and chalk soils at the organic Finca Can Comas estate. Celler Pardas was founded by Ramon Parera and Jordi Arnan in 1996; the wine is named for the wild boar (sus scrofa) that graze the vineyards. Half whole-cluster, fermented with indigenous yeasts in concrete, unfined and unfiltered. Light and juicy, with crunchy red fruit, fennel, and bright acidity.

A blend of Gamay, Merlot, and Syrah from the Cordais plateau in Cahuzac-sur-Vere, Gaillac. Charles Bonnafont took over his father's vineyards here in 2014, farming certified organic and biodynamic and vinifying without added sulfites using spontaneous native-yeast fermentation. A fruity, easy-drinking "glouglou" red made for thirst.

100% Nebbiolo from Oddero, one of Barolo's oldest producers, founded in 1878 in La Morra and guided since 2001 by winemaker Luca Vaglio. Brilliant garnet-red with an intense, ethereal bouquet of truffle, licorice, and dried flowers. Wild cherry, crushed raspberry, clove, and mocha framed by firm tannins and bracing acidity, in a striking 3-liter format built to age.

100% Pinot Noir from two small parcels, Clos Solon and Les Crais, planted between 1966 and 1986. Domaine Forey Pere & Fils, created in 1840 and now run by Regis Forey, ferments with 50% whole clusters and ages without racking, letting the wine rest on its lees until bottling. A pure, structured Morey-Saint-Denis, offered here in magnum.

100% Poulsard from two plots of biodynamically farmed vines averaging 68 years old, hand-harvested and destemmed, fermented in conical vats, and aged a year in demi-muids. Benedicte and Stephane Tissot farm 32 hectares in the Jura, organic since 1999 and biodynamic since 2004. Juicy and crunchy, with bright red fruit, spice, and fine tannins.

100% Pinot Noir Blanc de Noirs from Buxeuil and Polisy in the Cote des Bar, on clay-limestone soils checkered with kimmeridgian bands. Fermented in stainless steel and aged three years on the lees before disgorgement. Rich and elegant, with notes of butter, almond, brioche, and red fruit framed by a creamy mousse.

Old-vine Grenache vin doux naturel from Le Clot de l'Origine, farmed biodynamically by Marc Barriot in Roussillon since 2004, including plowing by horse and minimal sulfur. Less sweet than typical Maury, with a balanced richness of dark cherry, coffee, cocoa, and roasted nuts.

A Grenache Noir-based vin doux naturel from Maury in Roussillon, fortified with grape spirit in the traditional style of the appellation. Garnet and copper hues combine sweetness with power, showing the dried fruit, fig, and spice character that develops with bottle age.

100% Verdelho, aged a minimum of ten years in canteiro. Henriques & Henriques, founded in 1850 on the island of Madeira, has bottled and exported wine entirely from its own vineyards since 1925. Medium-dry, with aromas of smoke, spice, ocean mist, and citrus; roasted walnuts, dried Meyer lemon, tangerine, and a saline minerality on the palate.

Elvio Tintero Moscato d'Asti is a sweet, lightly sparkling white wine from Italy. It's perfect for enjoying on a sunny afternoon or pairing with desserts.

Muri Passing Clouds is a non-alcoholic sparkling drink that's refreshing and perfect for any occasion. It's a great choice if you're looking for a tasty beverage without the alcohol.

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