Professional Documents
Culture Documents
France
Loire – Pays Nantais
Domaine de la Barbinière
Located south of the city of Nantes in the foothills of the Massif Armoricain, the Fiefs Vendéens is part of the larger Pays Nantais region in the western
Loire. While the Pays Nantais is primarily known for its Muscadet wines made from Melon de Bourgogne, the Fiefs Vendéens offers a diverse mix of
grape varieties grown on complex soils comprised of various metamorphic rocks. Five wine-growing zones make up the Fiefs Vendéens, including
Chantonnay, where the Orion family has been growing grapes and making wine since 1978. Philippe Orion founded Domaine de la Barbinière with just
2ha of vines, but over the years, the domaine has expanded to nearly 30ha, with vines planted on a vast array of soils, including clay-limestone, grey and
red schists, gneiss, orthogneiss, amphibolite, and silex. Chantonnay offers such a broad range of soils due to a carboniferous fault that runs through the
area. Philippe’s sons, Alban and Vincent, joined the family domaine in 2005, and since 2015 the vineyards have been certified organic. Unlike many
producers in the region, harvest is done entirely by hand, and the wines are all fermented spontaneously with indigenous yeasts. Most of the cuvées are
vinified and aged in stainless steel tanks, with a few of the lieu-dits seeing used barrel. The range of white wines showcases Chenin Blanc and
Chardonnay in a way that’s entirely different from other regions thanks to the distinctive soils and influence of the Atlantic. The reds, too, offer a unique
expression of the grapes that form the blends, allowing Cabernet Franc to shine, with Gamay and Pinot Noir adding depth and freshness and Négrette
rounding things out with a peppery spice. The signature of these special soils is always present throughout the line-up, showcasing a real sense of place
that can only come from Chantonnay.
Domaine de la Bregeonnette
Joseph Orieux founded this domaine in the town of Vallet in the 1960's and has been organic from the start, recently becoming certified (only 12
producers out of 600+ actually have the certification). Today, Joseph's grandson, Stéphane Orieux upholds his family's traditions of organic farming,
hand-harvesting, wild yeast fermentations, and long, sur-lie aging. Due to the many decades of experience, Bregeonnette has become a reference
point for other winemakers in the region who want to learn how to work organically in the vines. Even Marc Ollivier of Domaine de la Pépière consults
Stéphane when he has questions about organic treatments. The same care and dedication to quality is present throughout the entire range of wines.
Everything is harvested by hand, including the Gros Plant, and the top, single-parcel wine, "Clos de la Coudray", spends 18 months sur-lie.
Loire – Anjou-Saumur
Bertin-Delatte
In the past decade or so, the town of Rablay-sur-Layon has become a small hub for dedicated, young winemakers in the Loire Valley. While the village
was traditionally known for sweet wines made from Chenin Blanc, Geneviève Delatte and Nicolas Bertin of Bertin-Delatte have chosen a different path,
fermentations are with native yeast, there is minimal use of SO2, and some oak is used, but only in small proportions to provide texture and balance the
vineyard, a 3ha lieu-dit named "Echalier". Having worked with Mark Angeli and inspired by their neighbor, Richard Leroy, it was evident from the start that
they would farm organically. In the cellar, the winemaking philosophy is very simple: intervene as little as possible and let nature take its course.
Fermentations are with native yeast, there is minimal use of SO2, and some oak is used, but only in small proportions to provide texture and balance the
powerful acidity of Chenin grown in the schist soils of Rablay. The result is a set of distinctive and pure wines that are true to Geneviève and Nicolas'
vision and terroir.
Loire – Touraine
Domaine de la Marinière
The Domaine de la Marinière, situated in Panzoult on the eastern edge of Chinon, has been farmed by the Desbourdes family since 1965. The land
here was initially used as a true, polycultural farm, raising animals and growing cereal grains in addition to grapes. Renaud Desbourdes returned to
help his father in the 1980s, turning the focus to grape growing and winemaking and expanding the vineyard plantings, and eventually took full control
of the domaine in 1999 when his father retired. Today, Renaud’s son, Boris, has joined his father full-time, and is helping to take this traditional family
domaine into the next generation. Boris initially became passionate about organic farming after working with Vincent Laval in Champagne, and upon
his return, he immediately transitioned his family’s vineyards to organics (certified in 2018). The 15ha of vines average 30 years old (with some old
parcels having been planted in the ‘50s and ‘60s) and are planted on a mix of gravelly sand and limestone soils on the hillsides. In addition to the
increased focus on farming, Boris has introduced hand-harvesting and the use of native yeast for fermentations. The result of all of this work is a set
of wines that are at the forefront of a modern approach to classic Chinon, combining the best of old traditions with youthful energy. The wines range
from fresh and gulpable to intense and age-worthy, and we are confident they will soon be considered new classics in the region.
Domaine Guion
There are few properties in France that can boast such a great pioneering legacy in organic farming as Domaine Guion. In the 1950’s, the Guion
family established their farm in the heart of the Bourgueil appellation, a stone’s throw from the banks of the Loire River. Since it was a polycultural
estate, the family was able to live almost entirely off the land. By 1965, they began farming organically, with a holistic understanding of its effects far
ahead of their time. Since taking the reins from his father in 1990, Stéphane Guion has a put a much greater emphasis on viticulture, managing 8.5ha
of land. Quiet and curious, he is a well-respected member of the vigneron community in Bourgueil and is often consulted by other growers eager to
adopt organic farming practices. While Stéphane rarely appears at tastings and trade shows, it is clear that the extra time in the vineyards and cellars
is well spent. Situated on meticulously cultivated clay and limestone soils, the Guions’ vineyards range from 10-80 years old, with the younger vines
designated for the cuvée "Candide” and the older for the cuvée "Authentique”. Stéphane prunes the buds rather than clusters to achieve a judicious
yield and hand harvests all of his fruit. In the cellar, he only employs native yeasts and allows a moderate maceration of the grapes. Once the bottles
are ready for aging, they are stored in a large cave shared with six other families that once served as a historic Resistance hideout during World War
II. Rustic, focused, and lively, with fresh acidity and minerality, the wines of Domaine Guion are known for their fine tannins, great aging potential, and
terrific price.
Michel Autran
Although his first official vintage wasn’t until 2013, Michel Autran is already making a name for himself as one of the top producers in Vouvray. This
didn’t just happen out of the blue though, as Michel has quietly been putting in the work behind the scenes for many years now. Michel started off as
a doctor, working in emergency medicine for nearly 20 years, but somewhere along the way the wine bug bit. Despite being in his 40s, Michel
eventually decided a career change was the only solution and he set about acquiring the necessary experience, working with and learning from some
of the top Chenin producers in the world, people like François Pinon, Vincent Carême, the Joussets, Frantz Saumon, Ludovic Chanson, and more. In
2011, he was able to purchase just under 1ha of prime vineyards in Noizay to start, and slowly expanded to 3.8ha today. Farming is completely
organic, and due to the steepness of some of the plots a horse is necessary for the vineyard work. The vines are all very old, between 50-70 years,
and all replanting is with massale selection of old vines from Pinon. Harvesting is by hand and with multiple tries to ensure the small team of workers
make the best selection in the vineyard. Fermentation begins with native yeast in stainless steel before immediately being racked off by gravity into
barrel, some new, but most 4-12 years old and coming from friends like Carême or the late Stéphane Cossais. A small amount of sulfur is used at
débourbage if necessary, otherwise the wines are raised completely sans souffre. The resulting wines have it all: purity, elegant fruit, incredible length,
richness balanced by enamel-stripping acidity, and off-the-charts minerality.
Mikaël Bouges
Mikaël Bouges works a small, 8ha estate in the village of Faverolles-sur-Cher in Touraine. For years, he labored on his father's estate in a neighboring
village, but after his father retired, Mikaël could not afford to buy his father's share and was forced to look for new vineyard sites to establish his own
domaine. With the help of Catherine and Didier Barouillet of Clos Roche Blanche, Mikaël managed to acquire his current parcels of Côt, Sauvignon Blanc,
Menu Pineau, and Chenin. Mikaël's father worked organically as far back as the early '90s, so a thoughtful approach in the vineyard and the cellar has
always been essential. Today, the vines are farmed organically, and Mikaël seeks to express the varied alluvial soil types of the Cher valley by making
single varietal wines from each of his individual parcels. In the cellar, the wines ferment spontaneously and are not filtered or fined with a small amount
of sulfur used only at bottling. The resulting wines are profoundly mineral and represent a real sense of place, classical in their expression with incredible
purity and plenty of age-worthiness.
Vincent Grall
Since 1999, Vincent Grall has quietly been making tiny amounts of Sancerre in his garage from 3.8ha of vines, making him the second smallest
producer in the region. The production is split between two white cuvées coming from two distinct sites that are each vinified and aged differently, per
the soil type. While the sites are blended, "Cuvée Tradition" is mostly from the silex soils around the main hill of Sancerre, Le Plateau, and is done
entirely in stainless. "Le Manoir" comes mostly from Le Manoir de L’Etang where the soils are more marl and clay, and is aged in 600L barrels that
are 3-4 years old. Although not certified, the soils are worked manually and organic treatments are used. The intention is to work as naturally as
possible in both the vineyards and the cellar, but they will intervene if they risk losing their crop in bad vintages. Unlike most Sancerre producers, all
harvesting is done by hand.
Vivanterre
Vivanterre is a natural wine produced in the Auvergne region of France by Patrick Bouju and Justine Loiseau and founded by Rosie and Max Assoulin,
with the support of renowned sommelier Cedric Nicaise. Using organically and biodynamically farmed grapes, vinified using natural processes, and
untouched by any fining, filtering, or added sulfites, Vivanterre reflects the "Living Earth" from which it comes. Introduced by mutual friends, the Vivanterre
team came together with the intention to create delicious natural wines using sustainable practices. The collaboration spans the creative worlds, with a
mix of wine experts and novices, who came together to create a wine that is truly a product of shared perspectives.
Ruppert-Leroy
Bénédicte Leroy’s parents moved to Essoyes in 1975 and started a small farm on a clearing above the town where they raised sheep. In the 1980s, when
the farm was no longer economically viable, they decided to plant some grapes on the land that had previously been used for grazing. Little by little, they
planted 4ha of vines in Essoyes and Noé-les-Mallets (not including the garden and small pasture they kept for their own animals), initially selling all of the
grapes to the local cooperative. After working with Bertrand Gautherot of Vouette et Sorbée, Bénédicte decided to quit her job as a PE teacher and take
over the family domaine just as her father was getting ready to retire in 2009. Today, Bénédicte and her husband Manu run the small farm complete with
horses, cows, sheep, and chickens, and they grow their own grains. Inspired by Bénédicte's mentor, they embrace all of the principles of biodynamics,
creating their own compost and preparations, and have become an integral part of the biodynamic movement in France. Their quest for the simplest
winemaking has lead them toward the spirit of 'vin nature'. Each cuvée comes from a single vintage of a single vineyard, bottled with no dosage. Since
the 2013 vintage, no sulfur is used at the winery. Vinifications are with natural yeast from their grapes, without any fining, filtering, or 'liqueur de tirage'.
The base wines age on their fine lees in barrel and demi-muids for 9 months with natural malolactic fermentation before aging in bottle 'sur latte' for
18-20 months. Since the 2013 vintage, no sulfur is used at the winery.
Raphaëlle Guyot
Though originally from the Yonne region in the very northwest of Burgundy, Raphaëlle Guyot didn’t set out to become a vigneronne in her place of birth.
But a chance tasting of Jo Landron’s Muscadet “Amphibolite” while she was attending business school at the age of 18 was the spark that would
eventually take Raphaëlle around the world to learn more about wine before finally landing back home to establish her small domaine. Geographically
closer to the Loire Valley than the Côte d'Or, the Yonne is a region with a long and storied viticultural history, much of which was sadly lost to phylloxera.
Luckily, thanks to young, talented growers like Raphaëlle, this region is being revived and its potential starting to be rediscovered. Raphaëlle began by
interning with producers around France such as Athénaïs de Béru, Cyril Fahl, and Coralie and Damien Delecheneau before going on to receive a degree
in enology at the viticultural school in Beaune. After more apprenticeships with Thibault Liger-Belair in Nuits-Saint-Georges and even spending a harvest
in Georgia, Raphaëlle decided that it was time to create her own domaine, putting down literal and figurative roots in Puisaye-Forterre, located roughly
halfway between Chablis and Sancerre. Here, Raphaëlle endeavors to create not just a viticultural domaine, but a full polyculture farm that integrates
crop diversity and livestock in addition to the vines. Today, Raphaëlle farms just 1.75ha of vines, painstakingly rehabbing old parcels that were once
completely overgrown by wild vegetation and fruit trees. With such a passion for nature, it’s no surprise that soil health is of the utmost importance. The
vines are densely planted, and Raphaëlle believes that organic farming coupled with the use of selected green cover in the vineyards is the key to
producing exceptional quality fruit in the future. In the cellar, a low-intervention approach is used with all native ferments and judicious use of sulfur. In
addition to the small quantities of wine made from her own vines, Raphaëlle also produces a range made from purchased fruit throughout the Auxerrois,
from villages such as Saint-Bris and Irancy. There is an energy, depth, and purity that creates an unmistakable link throughout all of the wines,
highlighting the individual characteristics of each parcel and the deft hand at work to bring these nuances to life.
Franche-Comté
Pascal Henriot
Historically, the Haute-Saône department of Franche-Comté, located just north of the Jura and east of the Côte d’Or, Burgundy, was an important
wine-producing region with more than 20,000ha of land under vine producing more wine than all of the Jura. Within this region, the tiny commune of
Champlitte was always considered one of the most important, highest quality areas for wine, with over 600ha of vineyards planted on the limestone
slopes at 250m elevation. Unfortunately, during the late 1800’s, disease and the phylloxera crisis decimated nearly all of this vineyard land, and then
the first World War wiped out what little remained. However, the people of Champlitte have always maintained an important wine culture, so much so
that they have held a festival for St. Vincent (the patron saint of winegrowers) every year continuously since 1612. With this spirit, the first vineyards
began to be replanted here in 1970, and the local coop was officially established in 1974. Today, Pascal Henriot remains the only independent
producer in Champlitte. After graduating from viticultural school in Beaune, Pascal returned to Champlitte in 1985, planting 6ha of vineyards divided
into three parcels home to the traditional grapes of the region: Pinot Noir and Gamay for reds, and Auxerrois, Pinot Gris, Chardonnay, and some
Gewürztraminer for whites. From the start, Pascal has always worked organically (now certified), and his parcels are surrounded by native plant
hedges and walls made from the ancient limestone soils to help encourage biodiversity. All fruit is harvested by hand, and in the cellar, Pascal takes
a natural approach using only native yeast for fermentations (Pascal tells us he, “does not have a budget for enological products,”) and adding only
a minimal amount of sulfur, and in some cases, no sulfur at all. Fermentation and aging generally occur in stainless steel or enamel tanks in an effort
to highlight the minerality and freshness from the local limestone soils. These are traditional wines from another era, and we are very lucky Pascal
has had the vision and determination to keep the viticultural history of this unique place alive.
Jura
Domaine de Saint Pierre
After studying enology in Beaune and working several years at the cooperative in Pupillin, Fabrice Dodane started working at Domaine de Saint Pierre
in 1989 as manager. Fabrice took full control of the estate in 2011 after the untimely death of the former owner. The winery is based in the small town
of Mathenay and covers approximately 6ha in the Arbois and Côtes du Jura AOCs with the vines planted in limestone and marl soils. Saint Pierre
achieved organic certification in 2012, having started conversion in 2002. All wines are fermented with native yeasts either in tank or neutral barrel.
Vinifications for the reds are done without the addition of sulfur, and the whites are done flawlessly in both the traditional sous voile method, as well
as topped-up, or ouillé style. These are clean, balanced expressions of their terroir, and drink almost too easily.
Beaujolais
Bernard Vallette
From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is
biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented
with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. The resulting wines are charming and
immensely drinkable in their youth, but also develop nicely with a few years of age. No additions in the cellar (including sugar) and just a touch of
SO2 at bottling.
Domaine Thillardon
Contemporary Beaujolais is rife with opportunity – overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons
have committed to such ambitious challenges as brothers Paul-Henri and Charles Thillardon, who have positioned themselves as the future of
Beaujolais' smallest, sleepiest cru, Chénas. In 2008, Paul-Henri Thillardon began making wine from 3ha of vineyards, with the conviction that Chénas
has always been unjustifiably overshadowed by Moulin-à-Vent. He has slowly added new parcels to form the 12ha he works today. From the start,
he has farmed organically, working some of the vineyards with a horse and using biodynamic treatments. In 2009, he met Fleurie winemakers and
lynchpins of the Fleurie natural winemaking scene, Jean-Louis Dutraive and Yvon Métras, who took the young Paul-Henri under their wing. Until
2015, Paul-Henri partially destemmed most cuvées and practiced a more Burgundian vinification. Starting in 2014, he decided to switch to semi-
carbonic, and then went fully cool semi-carbonic in 2015, following in the footsteps of his mentors. With the dedication and attention to detail of the
Thillardons, the future of natural Chénas is in good hands.
Domaine du Chapitre
Frédéric Dorthe runs his family's 20ha of vineyards located on the right bank of the Rhône River in the picturesque town of Saint-Marcel d'Ardèche.
Due to long-standing contracts to sell most of his fruit, Fred's domaine has flown under the radar for a long time. On the bright side, this allows him
to make small amounts of honest, highly-drinkable wines from Southern Rhône grapes fermented and aged in cement with no additions except a
small amount of SO2 at bottling, and sell them for a song.
Four Tuesdays
Some people hesitate to open a great bottle of wine on a weekday. Not us! We decided that Four Tuesdays would give you a great wine for every
night of the week at a fantastic price. Our box contains the equivalent of four 750mL bottles and stays fresh for four weeks once opened. Sourcing
great wine at friendly prices requires a fair amount of time and good luck. It comes down to finding winemakers who strive for quality regardless of
the perceived potential of their wine region or appellation. They stand out from their neighbors by going far beyond what the local winemaking rules
require – better farming, lower yields, and serious, honest winemaking.
Provence
Myrko Tépus
The Haut-Var (otherwise known as the Green Provence) is a part of Provence that is in stark contrast to the crowded beaches of the Côte d’Azur. Here,
the closest turquoise blue water is in the Gorges du Verdon, a steep river canyon that serves as a natural border between the southern Alps and the
beginning of the Mediterranean coast. And it is here in the Coteaux du Verdon that the young vigneron Myrko Tépus decided to lay the foundation for his
small winery. As a kid, Myrko traveled throughout the major wine regions of France with his father (a wine merchant), visiting an array of vignerons and
learning to taste. After a particularly memorable tasting in Hermitage, Myrko decided that he would become a vigneron when he grew up. Myrko learned
about grape growing and winemaking by working at wineries in the Loire Valley (including the likes of Dagueneau), the Lorraine, and Provence.
Eventually, Myrko was able to purchase 11ha of old vines in the southern and northern slopes around the village of Esparron. At around 460m in
elevation, the range of indigenous grape varieties like Carignan, Cinsault, Grenache, and Ugni Blanc thrive. Ample sunlight ensures ripening while the
high elevation and mistral wind help to preserve freshness and acidity. The vines had been farmed without chemicals for ten years before Myrko took
them over, and since then, he has continued to work completely organically, with treatments leaning more towards biodynamics to minimize the use of
copper. In the cellar, fermentations occur spontaneously in a mix of stainless steel, cement, and large, used barrel. Depending on the cuvée, aging takes
place partially or entirely in used demi-muid or foudre. Throughout the range of wines, there is a common thread that expresses a place like no other,
seamlessly combining the Provençal ripeness, with a cool, mountain freshness that is entirely unique.
Mas Foulaquier
Winemaker Pierre Jéquier, a native of Switzerland and formerly an architect, created Mas Foulaquier in 1998 following an exhaustive search for his
dream wine estate. Situated in the most northerly corner of Languedoc's most northerly appellation, Pic Saint-Loup, the 8ha of existing vines were at
the time just 8 years old, but happened to be planted on some great terroir. Now, at more than 25 years of age, those vines are the source of a quite
brilliant set of wines. Pierre's wife and fellow winemaker, Blandine Chauchet, joined the team in 2003, bringing with her the ownership of a further 3ha
of 50+ year-old Grenache and Carignan in the lieu-dit of "Les Tonillières". The vines are certified organic, and since 2007, are also certified
biodynamic by Demeter. In the cellar, the wines all are raised in Foulaquier’s signature, low-intervention style – native yeasts, no filtering, and minimal
sulfur added only at bottling.
Roussillon
Domaine Laguerre
A visit to Éric Laguerre in Saint-Martin-de-Fenouillet requires steep climbs through a mountain pass up to the highest vineyards in the Roussillon at
500m. Here, the granite soils, cooler climate, very low yields, and Éric's superb organic farming produce distinctive, balanced wines with bright fruit
and firm acidities. Éric initially learned winemaking with Gérard Gauby at Domaine Gauby and Le Soula, where he also developed a love for organic
and biodynamic viticulture. In 1999, Éric took over the family domaine and immediately began incorporating what he had learned; yields were
reduced dramatically to favor quality over quantity, all chemicals in the vineyards were eliminated (eventually achieving organic certification by
Ecocert), and some biodynamic practices were even incorporated, such as pruning and plowing according to the phases of the moon. The Laguerres
farm a total of 40ha high up in the foothills of the Pyrénées, although much is left to native grasses and flowers, including a flowering bush called
'Ciste' (which the top wines are named after) that helps contribute to biodiversity and wind protection. All fruit is harvested by hand and vinifications
are exclusively with native yeast, yielding a set of wines that are unique in their ability to combine concentration and texture of fruit with balance and
freshness from the granitic minerality.
Bordeaux – Entre-Deux-Mers
Château Farizeau
The Moreau family has been involved in the wine trade in Bordeaux since the early 1800s, initially working as coopers and cellar masters for wineries
throughout the region. In 1911, Maxime Moreau was finally able to purchase a small vineyard of his own in Sadirac, located 20km east of the city of
Bordeaux in the region of Entre-Deux-Mers. The vineyard holdings slowly expanded to the 12ha the family farms today, and in 1980, Maxime's son,
André, and his wife, Nicole, officially founded Château Farizeau and began to vinify their own wines. André's eldest son, Guillaume, eventually joined the
family winery, bringing with him a renewed focus on farming and natural work in the cellar. The Moreau's began by ripping out high-yielding parcels and
replanting them at much higher densities. After experiencing the drought vintages of the 2000s, the family started working the soils by utilizing green
manure and tilling to keep the bases of the vines covered, which they believe is essential to help retain freshness. The Moreau's went on to pursue full
organic certification starting in 2010 (which they received in 2013), all in an attempt to best express the region's blue clay and sandy gravel soils. With all
of the changes in the vineyard, the Moreau's followed up in the cellar as well. Fermentations are with native yeast, and the wines are not moved until the
spring following harvest to avoid oxidation and allow for very low (or, in the case of "Cuvée Max", zero) additions of sulfur before bottling, which follows
the phases of the moon. The results are real Bordeaux wines of terroir with fresh acidities, drinkability, and an underlying complexity that make them
some of the best values in the region.
Southwest
Château La Colombière
Diane and Philippe Cauvin run Château La Colombière in the Fronton AOP of southwest France. After taking over the family domaine in 2005, the
Cauvins have worked tremendously hard to get the vineyards to where they are today and continue to work in a natural direction, favoring quality over
quantity (a rarity in this area). There are a total of 13ha of vines farmed organically (Ecocert certified), and they have even worked biodynamically
since 2010. Most of the plantings are of the local Négrette grape, but there is also some Gamay, Malbec, and Syrah, plus a white grape that is
technically not yet allowed to appear on a label, called Bouysselet. All of the wines come from 15-55 year old vines and ferment in cement or stainless
with no additions other than SO2 at bottling. Always experimenting, the Cauvins have even begun making a pét-nat rosé from Négrette!
Domaine Séailles
Domaine Séailles has been a family-owned estate since 1961 and lies in the commune of Mouchan, located in the heart of Gascony. Farming organically
since 1998, Séailles is one of the leading pioneers of organic viticulture within the region. Their 25ha of vines are located on a single, large limestone
parcel surrounded by forests on all sides. Unusual for the region, the vineyard is planted half to red grapes, primarily Merlot and Cabernet Sauvignon. The
white grapes include the region’s ubiquitous Ugni Blanc (used to produce the traditional spirit of the region, Armagnac-Ténarèze) alongside Sauvignon
Blanc and the rare Sauvignon Gris, which are used for the still wines. The property was originally purchased as a country home by Toulouse-based lawyer
Jean Labérenne, who had the vision to embrace a completely organic approach to growing and production. Jean originally hired local enologist Julien
Franclet to manage the domaine, and many years later, Julien is now a full partner in the property, as well as the vineyard manager and winemaker for
over 20 years.
Germany
Mosel
Hild
You’ve probably never heard of the “upper Mosel". I really hadn’t either, aside from mildly derogatory remarks made in passing. Some of this derision
is probably deserved: the upper Mosel has had a long tradition of selling grapes en masse to cooperatives interested in high yields, irrespective of
quality. However, this is also a fascinating place, a vision of the Mosel that has nothing to do with Riesling or slate. Here we find limestone (this is the
beginning of the Paris Basin, the geological reality that informs places like Chablis and Sancerre) and a winemaking culture based on one of Europe’s
oldest grapes: Elbling. Matthias Hild farms 5ha in the upper Mosel doing something that makes almost zero financial sense: saving old, terraced
parcels of Elbling. In this area, however, it’s important to understand Elbling is something of a religion. It’s a culture, a regional dialect that is spoken
through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. Even at its best, Elbling is not a grape of “greatness” as much as it is a
grape of refreshment and honesty and conviviality. The comparisons are plenty, though none of them are quite right: If Riesling is Pinot Noir, then
Elbling is Gamay. If Riesling is Chenin Blanc, then Elbling is Muscadet. You get the idea. The joy of Elbling is its raucous acidity, the vigor and energy,
the fact that it is so low in alcohol you could probably drink a bottle and still operate heavy machinery.
Hermann Ludes
Weingut Hermann Ludes has flown under the radar for decades for a number of reasons. First, the village of Thörnich is located in an upper section of
the Mosel, far away from the famous “Hollywood Mile”. Thörnich is legendary for shaping raw and tensile wines, and the wines of Hermann Ludes can be
especially structured. In other words, these are not easy wines. Second, Hermann Ludes speaks no English and has made, over the decades, precisely
zero attempts to market himself or to try and placate any whims or fashions, customers, exporters, importers, or journalists. He has made his wines his
way, spent a lifetime in his vineyards, and that has been enough. Yet, the best wines of this village and its famous Grand Cru site, Ritsch, can sit on the
table next to any top Mosel Riesling. Julian Ludes has been working with his uncle, Hermann, since 2017, and they are continuing this genre of
unflinching, unapologetically structured Mosel wines. The Hermann Ludes estate is currently the largest single owner of the Ritsch vineyard, owning most
of the old-vine, ungrafted parcels. While the Ritsch does have a prime south, south-west exposure, two side valleys open up on either side of the site,
exposing it to the frigid air that rushes into the vineyard at night. During harvest, the acid levels simply do not drop in the same way they do in most of the
other sites of the Mosel. From the village-level Thörnich bottling on up, all the fruit is from steep slopes. The average vine age here is about 75 years old,
and many of the vines are ungrafted. Every site they own in the Ritsch is inaccessible by any machine; terraced vineyards with walls at the top and the
bottom. Everything must be done by hand. The estate direct-presses nearly everything. While they have a pneumatic press, the press cycles are very low-
pressure and very long. Each parcel is fermented separately and naturally. What they seek, no matter the exact ripeness or level of residual sugar, is a
wine that crackles with tension, that has rigor and structure. These are truly old-school Mosel Rieslings; rustic, transparent, bracing – even a touch brutal
– Mosel wines that were probably common decades ago.
Stein
While Ulli Stein’s wines are not widely known in the U.S., he has nothing less than a fanatical following in Europe. He could likely sell every last bottle
to his friends in Germany alone, yet there are places of some importance, like Noma in Copenhagen, that put in sizable orders for Stein wine. He
farms meaningful parcels of land that have a few important things in common: They are not easy to work. They are commercially unknown. And,
most importantly, Ulli loves them. In fact, Stein is more than a winemaker – he is a passionate advocate for the traditional, steep, slate vineyards
of the Mosel. In 2010, Ulli published a manifesto warning of the threats to the region’s 2000 years old viticultural tradition. Winemaking with Ulli is
refreshingly light on “style,” instead focusing on what the vineyards say to him. Certainly there is a focus on wines that are dry; lightness and zip are
more important than gobs of fruit. Complexity is good, but not at the expense of the whole – better to be simple and well done than overdone and,
well, a mess. Cut is more important than size.
Vollenweider
In 1999, after several winemaking stints in Germany and further abroad, Daniel Vollenweider purchased a small, 1ha plot of vines in the once-famous
Wolfer Goldgrube. This is prime Middle Mosel real estate: a site with historic fame and a genetic gold mine of old, ungrafted vines up to and beyond 80
years old. Yet, as with so many of these sacred places, the Goldgrube was going slowly fallow (or, at the very least, under-performing) because it had no
author to write its story. And then someone like Daniel comes along, and things change completely. The winemaking philosophy is as simple as it gets;
there are no shortcuts, no compromises. The estate is 100% Riesling and 100% steep vineyards awash with slate. The work is all done by hand, and the
vinification is as hands-off as possible. That’s it. Daniel clearly has “the touch” for sweet wines – these are among the most exciting Prädikat wines you will
ever taste, full-throttle Rieslings with dense mid-palates and seductive curves. They have weight, yet they also have 100,000 volts of electricity coursing
through them, giving them a lift, a verve, and a length that is uncommon. But Daniel’s dry Rieslings have only more recently begun to receive the credit
they deserve. These wines shed a bit of gloss, yet the textural density and richness remain, all finely spun with mineral, slate, and salt.
Peter Lauer
Over the last few years, Florian Lauer, proprietor of Peter Lauer in the Saar, has gone from relatively unknown, to wine geek darling, to cult classic, to
finally, an established, blue-chip estate. Florian’s general style is exactly the opposite of his famous Saar neighbors Egon Müller and Hanno Zilliken.
At Lauer, the focus is on dry-tasting Rieslings as opposed to the residual sugar, Prädikat wines (Kabinett, Spätlese, Auslese) of the latter two.
Employing natural-yeast fermentations, Lauer’s wines find their own balance. They tend to be more textural, deeper and more masculine, yet the
hallmarks of the Saar are there: purity, precision, rigor, mineral. Florian’s main playground is the breathtaking hillside of the Ayler Kupp. Though the
many vineyards of this mountain were unified (obliterated?) under the single name "Kupp" with the 1971 German wine law, it has been Florian’s life’s
work to keep the old vineyard names alive. Lauer bottles based on "fass", or cask, numbers that are often aligned with these pre-1971 vineyard
names. However, one shouldn’t take the fass numbers too seriously; they are based on the parcels that historically went into these fass and the style
of wine they most often produced. One example, "Fass 6 – Senior", is based on a selection that Florian’s grandfather made every year for his
personal consumption. On this barrel, he would write "Senior", and according to Florian, nine times out of ten, his grandfather would pick Fass 6,
which held wine sourced from the western-most region of the Kupp. Thus, today, the wine from this parcel is called "Fass 6 – Senior". In any case, the
results are undeniable: intensity without weight, grandiosity without size, clarity, and cut.
Rheinhessen
Seehof
The Rheinhessen has seen a rebirth the likes of which could not be fathomed even just ten years ago. This horrid, flat farmland and birthplace of
"Liebfraumilch", so it turns out, can produce world-class Riesling. Klaus Peter Keller has proven this point with emphasis. If there is a downside to this
glory, it is the creeping influence of the international wine press. For the 30-second taste test and the ever important score, fireworks always win. This
means young producers trying to make names for themselves focus on concentration, weight, density, power. Florian Fauth, the young winemaker at
his family estate, is the counterpoint to this trend. His wines eschew weight for fineness, power for clarity, fireworks for whispers; Florian has clearly
spoken quite a bit with his friend and brother-in-law Klaus Peter Keller. For the wines of the Rheinhessen, the key is limestone. This is what gives the
wines their glycerin-induced sexiness, but is also what gives them the flair of acidity, a presence strong enough to counter the lavish extract and to
keep the wines from feeling gooey or too heavy. At the moment Florian at Seehof is making some of the most charming and compelling Rheinhessen
wines around. The wines, both the dry and off-dry, are crystalline and pure with buoyant fruit and plenty of energy. For the money, you just can’t find
anything better.
Pfalz
Brand
Young brothers Daniel and Jonas Brand (both in their twenties) recently took over their family’s century-old estate, and are quickly breathing new life
into this former workhorse of the Northern Pfalz. The kids are smart, eager, and dialed into the growing natural wine scene both in Germany and in
neighboring France. They’re just starting to make waves –– converting all their viticulture to organic (certified as of 2015) and are experimenting like
crazy in the cellar. They have a pét-nat that’s so popular it sells out before they’ve even made it, and they make the best organic, entry-level liters of
dry Riesling and Weissburgunder you’ll ever find. The Nordpfalz borders the Rheinessen (their village is closer to Keller’s than to anybody famous in
the Pfalz), and that airy but firm sensibility informs these bright and mineral-laden wines.
Baden
Enderle & Moll
Enderle & Moll is really just two guys, a tiny cellar, a few hectares of old vines, and a hell of a lot of buzz – even Jancis Robinson has called them
“cult". Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. Most of their Pinot comes from two sites: one with
25-45 years old vines planted in colored sandstone (Buntsandstein), and one other miniscule plot (0.045ha total) from four tiny terraces, home to 60
years old vines (the oldest in the region) planted in shell limestone (Muschelkalk). All work in the vineyard is done by hand, yields are low, and
vineyard work is organic/biodynamic. Walking through the vineyard, it is easy to see where the Enderle & Moll plots begin and end, so clear is the
vitality of their vines and soil. Sven and Florian are hands-off in the cellar and it shows in the wines. Parcels are vinified separately, with one-third
whole clusters. Grapes are crushed in an old wooden basket press and then go into secondhand Burgundian barrels (mostly from Domaine Dujac).
Bottling, like everything else, is done by hand, and there is no fining or filtration. Because they don’t care for the quality criteria for Pinots in Baden,
they’ve decided to declassify their Pinot Noir as a Tafelwein, which legally disallows them from putting vineyard names on the label. Florian thinks it
foolish to automatically equate higher ripeness levels with better quality and that doing so often leads to overripe, high-alcohol wines with lots of
extract and a shortage of acidity and delicacy. These are delicious Pinots (to say nothing of their Müller-Thurgau, which is likely the best version of
that grape you will ever taste) of enormous integrity, made with undeniable passion and point of view. Also, Sven Enderle has the best facial hair in
the wine business with the possible exception of Jo Landron. Silly-limited production.
Shelter Winery
Hans-Bert Espe and Silke Wolf farm roughly 5ha in the not-so-famous region of Baden. Let’s go ahead and equate not-so-famous with not-so-ripe
and we get, immediately, a sense of the philosophy here. There are lots of words we would use to describe the bulldozer-Pinots we’ve tasted from
Baden over the years; delicacy would not be one of them. Until we tasted with Hans-Bert and Silke. This husband-and-wife team has spent the last
decade in the nooks and crannies of the wine-geek world, slowly building a reputation for pristine, delicate Pinot Noirs from Baden (there, we’ve used
the word). You might call them understated, though the rather petite structure and lively animation of the wines gives way to a mid-palate that is
awash with sweet perfumed fruit, transparent and mineral. In style, sensibility and size, they remind us quite a bit of Weiser-Künstler in the Mosel
(indeed they are all friends) – except this is Pinot Noir, from Baden. You may have to remind yourself of this when you’re tasting the wines.
Weingut Beurer
A one time European BMX champion running a small garagiste estate in Württemberg, at the farthest southern end of Germany, Jochen Beurer could
hardly be farther removed from the staid, landed traditions of his more Northern neighbors. His dry, terroir saturated wines from a variety of Jurassic
and Triassic soils on the hills around Kernen im Remstal have similarly little in common with historical conceptions of "German Riesling". These are,
first and foremost, "Swabian" wines, steeped in the traditions of a region that has long remained outside the national mainstream. The Beurer family
have farmed their land just outside of Stuttgart for generations, growing fruit and making wine that typically ended up in the bottles of the local coop.
Then, in 1997, Jochen, his wife, Marion, and father, Sigfried, set out on their own, making and bottling the wine for themselves. In 2003, Jochen
started experimenting with organic viticulture and spontaneous fermentations, converting fully to biodynamics over the next few years (now certified
by Demeter). Today, we can think of no other winemaker whose wines speak of the soil – a mixture of ancient lime and sandstones, and the ancient
Keuper soils beneath them – as much as Jochen’s do. Respect for nature and patience are reflected everywhere: in cool years, Jochen is inevitably
the last to pick, successive tries are the norm, and spontaneous fermentations follow their own course, usually including malolactic. Élevages are
similarly slow and careful, with wines being committed to bottle only when Jochen feels that the time is exactly right. The results are singular: a range
of completely unforced yet strikingly intense wines that are long, structured, and saturated in Swabian minerality.
Austria
Niederösterreich – Weinviertel
Oppenauer
Weingut Oppenauer is committed to making wines that bring people together, a notion that necessarily implies affordability. But they were also the first
winery in the village of Poysdorf in the Weinviertal to convert to organics. In 2003, Rainer Oppenauer's father decided to convert all their land to organic
farming, including the 85ha dedicated to other (mainly winter) crops like wheat, rye, spelt, and fruit trees. The farm has been in the family for over 200
years but it wasn't until the 1950s when they first started bottling wine with the Oppenauer name. At first, the neighbors couldn’t understand the change
to organics, but today, there are now two other certified organic vineyards in Poysdorf, and some others seem to have largely given up on herbicides.
Clearly, the Oppenauer family wants their work to go beyond organics and encompass a larger notion of ecology, from making their own compost right
down to the grapeseed oil that they’ve been producing since 2010.
Burgenland
Joiseph
Joiseph is a new-ish estate founded in 2015 by three friends (Luka Zeichmann, Richard Artner, and Xandl Kagl). It started with a tiny vineyard in the
village of Jois (thus the name, a playful personification of the village) but has grown quietly, slowly becoming the talk of Burgenland. They produced only
minuscule amounts of wine in 2015 (with only about 1ha under vine); it was mostly drank by other Austrian winemakers and people started talking. Here is
an estate with elements of nearly everything the Burgenland offers: aromatic complexity, stature and polish, clarity, as well as buoyant energy, and a
certain soil focus. And while the wines seem to have a card from every deck, they also have an ace: lightness. The wines are hands down some of the
most ethereal, delicate wines made in Burgenland today. There is nothing terribly hip about the winery, no cutting-edge design or marketing gimmicks.
Just heart-wrenchingly beautiful, delicious wines. Then again, that’s more than enough.
Italy
Piemonte
Alberto Oggero
Originally from Canale, Alberto Oggero spent his childhood following his grandfather, Sandro, through the family vineyards, spending as much time as
possible among the vines. Alberto's parents never went into wine, so when Sandro sadly passed away in 1999, Alberto, who had just finished a degree in
enology in Alba, decided to return home and take over the family's 2ha of vineyards. Alberto started by restoring the family's home and cellar in the village
of Santo Stefano Roero entirely by hand. After ten years of experimenting in the vineyards and cellar, Alberto finally bottled his first wine in 2009. Since
then, he has been able to reclaim more old vineyards, bringing the total up to 4.2ha today. Farming is certified organic, and Alberto works tirelessly in the
vineyards to ensure the purity of the fruit to best express the sandy limestone soils of the region. In the cellar, only native yeasts are used, and there is no
fining or filtration. The goal is to create wines that combine drinkability with a strong expression of terroir, savory and soulful renditions of Arneis and
Nebbiolo unique to the Roero.
Auriel
Auriel was founded in 2005 by Marta Peloso and her husband Felice Cappa in the hills of Monferrato in Piemonte. T he 3ha of vineyards, planted between
2007-2008, are set within a 25ha estate of trees, farmlands, and woods. Marta cultivates following biodynamic methods and has always farmed without
the use of synthetic chemicals, fertilizers, or herbicides. She works to improve the action of the natural elements in the vineyard, trying to never intervene
directly on the plant, but to promote its health and self-sufficiency through the creation of vital soils and an optimal relationship between the deep roots of
the plant and its terroir. Grapes are grown in alternate rows to preserve the softness of the soil and its ability to absorb air, water, and light, working the
soil delicately, to avoid compromising its structure. In the cellar, fermentations are carried out spontaneously with indigenous yeasts in stainless steel or
neutral oak and without temperature control. The wines are not fined or filtered, and minimum doses of sulfites are used only at bottling, if at all. Marta
chose the image of the dancer on the labels as she believes that “cultivating a vineyard naturally is like a dance performed between Heaven and Earth.”
Le Marie
Le Marie is a small family winery worked by owners Valerio Raviolo and his wife, Luigina, alongside both of their children, Daniele and Simona, who are in
the process of taking over from their parents. The winery and cellar are located in San Pietro d'Assarti in the municipality of Barge, an ancient village at
the foot of Monte Viso, the highest mountain in the Cottian Alps in southwest Piemonte near the French border. Wines from this area fall under the DOC
of Pinerolese, which might not be so well known today, but this was not always the case. In the middle ages, the wines of Monte Viso and Monte Bracco
were documented for their quality by none less than Leonardo da Vinci as far back as 1511. There is even documentation from 1203 that testifies to the
merit and fame of the region's wine. Today, the family is passionately committed to sustaining a wine-growing tradition made nearly extinct by years of
disease, war, economic constraints, and political pressures. The Raviolo's organically farm 9.5ha of vineyards scattered over 14 plots at an elevation of
400-450m. Soils here are red clay on schist, which is rich in rare and precious minerals. The low pH of the soils and the marginal climate cause stress to
disease, war, economic constraints, and political pressures. The Raviolo's organically farm 9.5ha of vineyards scattered over 14 plots at an elevation of
Piemontese varieties of Nebbiolo, Barbera, Dolcetto, Freisa, Bonarda, and Arneis, the family grows a handful of unusual, local varieties such as Chatus,
Neretta Cuneese, and Malvasia Moscata, an ancient and rare white grape vastly different from the Moscato grown in Asti. The oldest vines were planted
in the 1930s, and what the family farms today are all that remains after numerous battles fought in the region during WWII wiped out most of the
vineyards. These are authentic wines made in a minimal style with respect for tradition and the territory's incredibly long history of viticulture.
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he settled down in the southern
part of Castilla y León in Sierra de Salamanca. Always searching for new and interesting opportunities, Mitchell began sniffing around the Langhe
for his second project. Inspired by producers like Vajra, Olek Bondonio, Chionetti, and Abonna, Mitchell decided to search out interesting parcels of
Dolcetto, convinced that in the right hands, it can producer floral, perfumed wines full of interest and character. He eventually found the right site, a
beautiful north-facing slope on white soils, just on the Dogliani side of Monforte. The fruit was fermented in stainless steel with almost half as whole
bunches and the rest destemmed on top. After two weeks in tank, it was pressed off into old 300L barrels to finish fermentation. The wine made it to
bottle with no fining, no filtration, and no additions besides SO2.
Prima Piuma
Prima Piuma is a low intervention, organic line of wines created by Summer Wolff in collaboration with Azienda Agricola Gaia born out of the need for fun,
fresh, real wines priced for everyday drinking. Gaia is a beautiful, organic estate located just two hills over from Cascina Iuli (where Summer and her
husband, Fabrizio Iuli, reside) in the Monferrato. While they have 43ha of land (approximately half of which is under vine and the rest left for orchards to
create a true polyculture), what they didn’t have was a market for all of their gorgeous, organic fruit. Summer and Fabrizio have been renting vineyards
from them for almost a decade now, and in recent years they've started working more closely with their oenologist, Gianluca Ravizza, on different projects
and labels. Prima Piuma is a joint effort between Gianluca and Summer in winemaking, aging, and bottling. Just like organic food should be available to
everyone, so should organic wine. Hence, the birth of Prima Piuma... "Slow fashion" wine for all!
Veneto
Bella Vita
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So,
we found a Pinot Grigio from Treviso that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by the third
generation, sibling winemaking team of Annalisa, Alessandro, Carlo, and Luca Botter (also responsible for Bella Vita Montepulciano from their
holdings in Abruzzo).
Giol
Nestled in San Polo di Piave in the Veneto region of northern Italy just north of Treviso, the Giol estate has produced quality wine since 1427, making
it the oldest winery in Italy. The settlement, which dates back to Roman times, includes a winery, extensive woodlands, 25ha of organically farmed
vineyards, and a castle that was rebuilt in 1850 by the Papadopoli Counts. In 1919, the Giol family became owners of the estate when Giovanni Giol
returned to his native Italy after WWI and purchased the complex from the Papadopoli family. Today, the winery is owned and run by the innovative
fourth-generation winemaker, Vittorio Carraro. In the 1980s, Vittorio began experimenting with organic viticulture, and the estate was fully certified in
1987. Vittorio believes passionately that science and technology can help produce the very best wine naturally, and he works to encourage biodiversity
and a natural ecosystem in the vineyards. In 2006, the winery began reducing the sulfites added to their wine and even experimented with making some
wines with no added sulfites. Vittorio prides himself on producing fresh, vibrant, and immediately enjoyable wines that are honest, estate-grown, and
made with great respect for the environment and the people who work the land.
Emilia-Romagna
Fangareggi
Vitivinicola Fangareggi was officially founded in 2005 by Giuseppe Fangareggi, but the tradition of growing Lambrusco grapes has been in the
Fangareggi family since the 1800s. Today, Giuseppe's son, Matteo, runs the farm along with his mother, Margherita, and his uncle, Roberto. Giuseppe
and Roberto mainly take care of the vineyards, Margarita takes care of reception, and Matteo takes care of everything else, including the winemaking.
Their wines are produced only from the family's 24ha of vineyards spread across eight parcels in the provinces of Reggio Emilia and Modena. Grapes
are pruned and harvested by hand and the vineyards are practicing organic with an advanced integrated pest management protocol, without the use of
chemical herbicides or fungicides, using mechanical weeding, and organic fertilizers. In the cellar, Matteo uses only indigenous yeasts for primary
fermentation to produce six types of sparkling wines, both red and white, with a focus on the production of Lambrusco. These are authentic and joyful
wines, perfect with the meats and cheeses Emilia is known for.
Toscana
Anima Mundi
Marta Sierota is the vigneronne behind Podere Anima Mundi. After growing up in Poland and France, Marta went on to receive her Ph.D. in Philosophy
and taught for several years at a university. Here, she developed an interest in wine, eventually taking courses in winemaking, wine tasting, and
biodynamic farming, as well as completing studies in wine management. In 2008, Marta moved her family to Tuscany in the small village of Usigliano,
nestled in the heart of the Pisan hills. Her new home was surrounded by many beautiful but abandoned vineyards, which eventually inspired Marta to
start her own wine project here. Since the beginning, Marta has believed that wine is a product of nature, so she decided to follow the rules of
biodynamics at all steps of viticulture and vinification. The unique positioning of her estate means the vineyards benefit from the influence of both the
'tramontana' and the 'libeccio' winds, bringing cooling and aeration from the mountains and the sea and allowing her to cultivate vines with a non-
interventionist approach. Marta’s wines are influenced by her French origins, believing that the terroir is the most important factor. To this end, she has
chosen to produce only mono-varietal wines, which she considers the best way to express her unique terroir through the lens of a particular grape. In the
cellar, fermentations are carried out spontaneously with indigenous yeasts in stainless steel and without temperature control. The wines are not fined or
filtered, and minimum doses of sulfites are used only at bottling.
San Donatino
In 1971, Léo Férre – the well-known French singer and poet – and his wife, Maria Cristina Diaz, bought a farm in the heart of Chianti Classico and
relocated their family to Tuscany. From the start, the Ferré family took on the task of putting the vineyards and the approximately 5,000 olive trees back
in shape and making them productive. The first harvests were sold in bulk until the early 1990s when the family decided to start making and bottling their
own wines. Maria Cristina and her children still live at the farm today, and her son, Mathieu (Math), manages all aspects of the property, including the
vineyards, winemaking, olive oil production, an agriturismo, and a craft brewery. The estate is located in the village of Castellina in Chianti in the province
of Siena, overlooking the Val d’Elsa at an altitude of 420m and situated in the Chianti hills, a historic area known for its superior wines and marly soils.
The 16ha of vineyards on the property have been farmed biodynamically since 2005 and they received organic certification in 2018. Mathieu aims to
make wines that speak of the place, and most importantly, of the vintage. Fermentation occurs spontaneously with indigenous yeasts, macerations are
prolonged, and the wines remain sur lie for several months. Fermentations are carried out in stainless steel, as is élevage for most of the wines, while the
crus are aged in wood. The wines are not fined or filtered and small amounts of sulfites are used only at bottling.
Mormaj
Francesco Di Gregorio and Andrea Calloni are the friends and business partners behind Mormaj. Founded in 2015, the company was born from their
desire to organically produce the two typical products of Abruzzo: wine and extra virgin olive oil. Their 10ha estate, named Tocco d’ Italy, is located in the
commune of Tocco da Casauria in the province of Pescara. The property is nestled in the hills of the nearby mountains, Monte Morrone on one side and
the Majella on the other, which give the wine its name. The vineyards are highly influenced by their proximity to the sea, which is only 30km away, and by
the surrounding mountains, whose gorges bring fresh, cooling winds. On the property, 5ha are dedicated to growing 1,000 olive trees that are all over
100 years old, and the remaining 5ha are committed to growing Montepulciano, Trebbiano, and Pecorino grapes. From the beginning, their priority was
to make authentic products with minimal intervention and to farm organically, for which they received certification in 2015. Grapes are all hand-harvested
and fermentations are carried out spontaneously with indigenous yeasts in stainless steel. They make still, varietal wines as well as small amounts of
'metodo ancestrale' sparkling wines, none of which are fined or filtered and only receive minimal doses of sulfur.
Campania
Giovanni Iannucci
Giovanni Iannucci is a young "garagiste" making artisanal wines in Guardia Sanframondi, a town nestled in the hills of Sannio Benevento in northern
Campania. Fueled by memories of helping his father, Dante, with the harvest and sale of grapes to the local cooperative, Giovanni decided to return to
his hometown in 2012 to take over the 2ha of family vineyards and convert the garage into a small and tidy cellar. Since the beginning, Giovanni has
chosen to cultivate his vines using natural methods, like his grandparents did, without chemical or toxic agents and only green manure as fertilizer. The
vines are farmed organically with particular attention to keep copper and sulfur use to a minimum, using extracts of natural substances such as algae and
propolis instead to help the vines stimulate their natural self-defense against diseases. Vineyards are split between the regions of Guardia Sanframondi
and Castelvenere in the northeast of Campania on the border of Molise. Giovanni works with the traditional local varieties of Falanghina, Barbera del
Sannio (genetically distinct from the Barbera found in Piemonte), and Trebbiano Toscano, all planted at 150-380m elevation in predominantly clay-
limestone and tuffaceous soils. The wines are made following a natural and non-invasive style. Grapes are hand-harvested, and vinifications are solely
with native yeast with a brief maceration on the skins for the white varieties. No enological products are used except small quantities of SO2, and there is
no fining or filtration. The result is a set of fresh yet profound wines with a strong territorial imprint reflecting the traditions of the past.
Puglia
Marco Ludovico
Marco Ludovico is a third-generation winemaker from Mottola, located in the heart of the Terra delle Gravine Natural Park in Puglia. After completing his
studies in Udine, Marco worked in Italy, Argentina, and New Zealand before returning home to work at the family winery. He worked alongside his father
in the vineyards and cellar for several years, but Marco ultimately wanted to make wines that would reflect his personality and vision. After some initial
hesitation, Marco decided to branch out and founded his eponymous winery in 2017. Since then, he has been crafting authentic wines that reflect this
special part of Puglia. The soils of the Terra delle Gravine are tuffaceous limestone with vineyards lying on cliffs above the Gulf of Taranto. The proximity
to the sea brings constant cooling winds, resulting in fresh, elegant, mineral-driven wines, unique in a region better known for warm, high-alcohol wines.
Marco's winemaking philosophy is to work in harmony with nature. He farms his grapes organically, and all of the vineyard work is done manually. Grapes
are picked by hand early in the morning to avoid excess heat, and fermentations are carried out with indigenous yeasts in stainless steel or amphora. The
wines are neither clarified nor filtered, and only minimal amounts of sulfur are used. The results express Marco's distinctive concept of local, artisanal,
terroir-driven wines.
Spain
Galicia
Adega Sernande
Adega Sernande is a project born of the friendship between Ribeira Sacra natives María Aira Pumar and Antonio López Casas and Gredos vigneron Orly
Lumbreras. The trio met at a natural wine event in Galicia where Orly was showing his wines, kept in touch, became good friends, and eventually
succeeded in launching an incredible project together. Orly has a strong connection to Galicia, having spent a formative decade living in Santiago de
Compostela before moving with his young family to Madrid, where he discovered the world of natural wine. After working alongside Alfredo Maestro in
the austere mountain village of Navarredondilla, Orly fell in love with Grenache and the Sierra de Gredos and decided to pursue a second career in
winemaking (he is a sound engineer by training). Orly admits, however, to obsessing over Galicia’s intense landscapes as he developed his point of
view as a winemaker; he yearned to interpret the Ribeira Sacra’s characterful local varieties. In 2014, when María and Antonio invited him to make a
wine together from their vertiginous parcel of Mencía on the edge of the River Sil, he jumped at the chance. The project takes its name from the village
of Sernande, where the trio built out a small winery in an old stone house in time for the 2018 vintage. The heart of Adega Sernande is the historic
winemaking village of Vilachá de Salvadur, home to an epic panorama of slate and schist terraces of vines, stacked straight up from the shores of the
Sil. This is the steep, swirling vista that gave Orly Lumbreras 'vertixe' (“vertigo” in Gallego) the first time he visited Vilachá. María’s father used to have
a winery in the area and her brother farms the family’s vines. Her razor-sharp palate quickly became the guide for Adega Sernande’s aesthetic. Antonio
is a relentless vineyard sleuth, scouring the Ribeira Sacra’s legendary twists and turns for hidden vineyard gems that the Sernande team can adapt,
explore, and interpret. The results are sensitive micro-vinifications that reveal layers of this region through an exciting new lens.
Bodegas Corisca
Natalia Rodriguez is one of the most focused producers of Albariño in all of Galicia, as well as a trailblazer. Bodegas Corisca was founded in 2006 and
certified organic in 2010, the first in Rías Baixas. Before establishing Corisca, Natalia’s father José Maria (who is 82 years old and still goes to the
vineyard every day) sold his grapes to neighbors in the Condado do Tea, the southernmost subzone of Rías Baixas where Galicia meets Portugal. The
Atlantic coast of Galicia is a seriously difficult place to farm organically, and Natalia is keen to point out that it is always a challenge despite the slightly
drier, more inland zone where she farms (relative to literally coastal vineyards, where organic farming is often not possible at all). Work in the vineyards
is rigorous and natural, incorporating sheep manure and maintaining year-round cover crops, with fortifying applications of Natalia’s homemade infusions
of comfrey, willow, and garlic, in addition to standard topical copper and sulfur treatments. All of this effort is in the pursuit of perfecting the balance of
one wine, Corisca Albariño, made from two vineyards in Tui: her father’s beloved "Finca Muiño", where 35-year-old Albariño vines sprawl overhead in
the traditional parral system, in addition to a vineyard planted in 2010 next to the winery. In the winery, vinification is simple and unobtrusive. The grapes
are destemmed and pressed with a pneumatic press, after which the must undergoes a cold settling. Native yeast fermentation with pied de cuve lasts
1-2 months, and the wine remains on the finest lees for a minimum of 3 months, after which the tanks are blended and bottled to order.
La Milla
Rías Baixas represents the lowlands of Galicia, with an elevation generally less than 300m near the sea and the lower reaches of the rivers, giving
the region a distinct Atlantic influence with mild temperatures and high rainfall. Here, Albariño finds its natural habitat. La Milla is a cuvée made in
collaboration with third generation winegrower and winemaker Angel Parada. It is sourced from an organically and biodynamically farmed plot of old
vines (up to 80 years old) in the sandy soils of the Soutomaior subzone of Rías Baixas. After hand harvesting, spontaneous fermentation and aging
occur entirely in stainless steel tanks.
La Rioja
Siete
Siete Rioja comes from a second generation family farm using environmentally friendly methods for producing the best wines. Vineyards are divided
among several municipalities – Calahorra, Andosilla, and San Adrián – all within Rioja Baja. The soils are diverse, with limestone dominating, but also
sand, clay, and gravel. Siete is a wine made especially for Vinos de Terruños in collaboration with brothers Andrés and Ramón Serrano, pioneers in
organic farming in Rioja Baja. Tempranillo, Garnacha, and Mazuelo are each vinified separately in stainless steel before final blending.
Tentenublo
Roberto Oliván and his wife, Leyre Ruiz, of Tentenublo make honoring tradition look radical. A fourth-generation winegrower, Roberto farms 10ha
composed of 30 parcels of vines in and around his home village of Viñaspre in the Basque part of Rioja – the Rioja Alavesa. The vineyards of Viñaspre
contain a traditional mix of local red and white grapes: Tempranillo, Garnacha, Malvasía Riojana, Jaén Blanca, Viura, and more, planted on some of
Rioja’s most interesting terroirs. Viñaspre sits high in the rugged foothills abutting the Sierra de Cantabria mountain range and was historically an
important village in the wine trade due to its location on the road to Bilbao. The vineyards profit from extra altitude (up to 700m) and compelling geology
but are exposed to the winds, rains, and extreme conditions typical of mountain viticultural zones ('Tentenublo' is the local name for the ringing of bells
meant to ward off hail storms). At Tentenublo, all parcels are farmed organically and vinified separately. The red wines always contain white grapes,
which Roberto says adds a "chaotic" sensation to the center of the palate. The white wines are intricate, mineral-driven blends that offer fans of complex,
savory whites a whole new set of sensations. For wine lovers reared on the mature, long-aged Riojas that dominate both the commercial market and
popular understanding of the category, Tentenublo's take on Rioja feels rebellious. Returning the focus to the soil, vinifying red and white grapes together
by parcel and terroir, and bottling taut, energetic wines in place of the famous oxygen and oak-inflected blends that embody Rioja's style today presents a
sizable risk to a small family winery. These are unique and personal wines that channel the energy and history of the land into long, laser-focused wines
full of bright fruit, fresh earth, and pulsating mineral power.
Navarra
Naipes
The region of Navarra is located northeast of the Rioja border. It’s a region that enjoys three distinct climatic influences: Atlantic, Continental, and
Mediterranean, as well as a great variety of soils types and elevations. This makes Navarra one of the most interesting regions for viticulture in Spain.
The fruit for Naipes is sourced from the town of Carcar located in the Ribera Alta sub-zone of Navarra. Due to its limestone subsoils, high elevation,
and accompanying temperature fluctuations between day and night, it is a well-known area to produce excellent wines based on Garnacha Blanca and
Tinta. Naipes is made in collaboration with the brothers Andrés and Ramón Serrano, pioneers in organic and biodynamic agriculture in Navarra. The
wines are certified organic and biodynamic by Demeter and fermented with indigenous yeasts in stainless steel tanks to highlight the fruit and minerality
of the region.
Name
g ra l
Vintage Grapes Size Pack Importer SLO Code
Naipes Navarra Blanco "Musi" 2020 Garnacha Blanca 750mL 12 VDT 650160
Naipes Navarra Tinto "Brisca" 2020 Garnacha Tinta 750mL 12 VDT 650159
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he has settled down in the
southern part of Castilla y León in Sierra de Salamanca. The grapes for this wine come from a vineyard planted in 2004 as part of research
collaboration with the regional government. Called "La Espaldera" ('trellis' in English), it represents the most comprehensive collection of the known
clones of Rufete. While the trellised, cordon-pruned vines are a departure from the more traditional bush vines of the region, it is tightly planted on a
steep WNW-facing slope of decomposed granite and quartz, supported by hand-built stone terraces. It has been farmed organically (and certified as
such) since it was planted, and the winemaking follows a very minimalist approach, with SO2 as the only addition.
Vevi
The wine region Rueda is located in the heart of Spain, in the southwestern part of Castilla y León. It is high in elevation and possesses a continental
climate with wide shifts between very warm days and cold nights. Rueda has a long tradition of winegrowing and is the ancestral home of the noble
Verdejo grape. Verdejo makes one of the most distinctive white wines in all of Spain. Vevi Rueda is a cuvée made especially for Vinos de Terruños in
collaboration with Silvia García, an organic farmer and vintner with deep roots and intimate knowledge of the Rueda region. Vevi expresses the
unique personality of the native Verdejo grape, along with the inherent qualities of the Rueda terruño. It is a balanced, drinkable, and food-friendly
vino blanco. Fermented in stainless steel vat and raised on the lees 6-8 months before bottling.
Madrid
Orly Lumbreras
Orly Lumbreras is a sound engineer and radio show host whose love for music infuses his wine labels, his analogies for farming, and his winemaking
processes alike. Like most people who discover a new passion as adults and embark upon a second career, he is emotional about the path that
winemaking and farming have led him down. Orly started making wine in 2012 with his neighbor, Alfredo Maestro, who introduced him to the austere
outer reaches of the Alto Alberche winegrowing zone in the Sierra de Gredos. Although only a couple of hours west of Madrid, this region of massive
granitic mountains studded with perfectly adapted old vines of Garnacha at upwards of 1,200m altitude feels remarkably remote. Orly instantly became
enamored with the energy and power of this place and the dramatic range of wines it creates. He set down roots in Navalmoral de la Sierra, a mountain
village in the Alto Alberche, and recuperated a tiny old bodega in the center of town, as well as a cluster of cabins on the outskirts, where he makes wild,
acidic red wines from Grenache vineyards over 1,000m high, as well as contemplative, improvisational whites, made from old vines of Albillo Real,
Chasselas, and other (even more rare!) white varieties like Jaen and Chelva, with skin contact of various durations. Orly currently works with 12ha of
vines. He operates on instinct in adopting vineyards and commits to farming extremely challenging sites in high-altitude, virtually untouched corners of
Gredos, including abandoned vineyards that may never yield fruit again. Farming is organic with biodynamic methods (500 treatment, nettle and yarrow
applications, sulfur), and winemaking is natural, with low or no additions of SO2, and no fining or filtration.
Catalunya
Aixalà i Alcait
Celler Aixalà i Alcait is a small family winery bursting with unique wines made by Jordi Aixalà, Sussi Alcait, and their precocious winemaker daughter,
Alzina. Jordi is a native of Torroja del Priorat and former mayor of the gorgeous mountain-top village perched in the center of a sweeping panorama of
swirling slopes and valleys for which the Priorat is famous. Despite the rising profile of the region's wines in the 1990s, young people in the Priorat were
encouraged to move to cities and seek professional careers as farming was not considered a viable career path. Jordi was undeterred and began farming
his family's vineyards and olive groves straight out of high school in 1995, as well as planting new ones. Aixalà i Alcait's 13.5ha of vineyards are certified
organic (as are their olive groves). Protecting the health and integrity of the land is a non-negotiable and long-term mission that they are vocal about.
Jordi is a viticulturist first and foremost and renowned among all the top Priorat wineries as a source of great certified organic grapes. The fame of the
Priorat DOQ has attracted wealth and foreign investment on a scale that local farmers cannot compete with. To defend their family's heritage, Jordi and
Sussi have opted to buy land and plant new vineyards (buying old vineyards is prohibitively expensive). The Priorat's ancient slate soils, known as
'llicorella', are more like rock than soil, which makes planting vines and carving out terraces a dangerous and backbreaking (and tractor-destroying) job.
The way Jordi, Sussi, and Alzina see it, there's no other choice. In 2005, to celebrate their wedding, Jordi and Sussi bottled their first wine, "Pardelasses",
and Celler Aixalà i Alcait was officially born. These days, they make around 15,000 bottles of wine per year, a micro-production disproportionate to their
exciting range of wines and their importance to the village. The Priorat produces 95% red wines, but Aixalà I Alcait makes a point of producing two white
wines and (at least) two different rosés each year, in addition to a range of lively and luscious reds. All speak clearly of the Priorat's inherent power and
depth, as well as the family's upbeat energy, endearing rapport, and exploratory spirit.
Bernaví
Marco Bernava and Ruth Fullat met on the beach as teenagers, when Marco and his buddies road-tripped from their home near Milan, Italy to vacation
on Ruth’s local beach on the Catalan coast. In the years that followed, they exchanged love letters and taught each other Spanish and Italian. Eventually,
Ruth moved to Italy and they both became winemakers. After years of running large, technical, they decided to return to Catalunya in search of a place to
settle down and start a small, family project. The potential of Terra Alta’s unique location on the southwest border of Catalunya (where the Mediterranean
zone meets the Spanish highlands) and fascinating local 'panal' soils (deep, silty loam with limestone and gypsum) to make fresh and interesting wines
drew them to the historic winegrowing village of Vilalba dels Arcs. The salty finesse of Garnatxa Blanca from Terra Alta blew them away, as did the rare
old plantings of Morenillo, a high-acid native red variety that is experiencing a revival among the region’s forward-thinking vignerons. Terra Alta’s relative
affordability gave Marco and Ruth the freedom to develop personal interpretations of Terra Alta’s local varieties, to take risks, and explore (Marco
particularly loves the way Montepulciano reacts to 'panal' soils, for example, and blends it with Morenillo to delicious effect). Bernaví’s vines are farmed
organically, as are any grapes purchased from their neighbors. In the cellar, they seek clear, nuanced wines through the use of stainless steel and large,
used foudres (no barriques or new oak). Their value label, Xalera, showcases a light and playful side of Terra Alta at a great price. The Bernaví lineup is
composed of subtly rebellious, racy, and complex wines that combine the fine structure from calcareous terroirs with jewel-toned Mediterranean fruit at
low alcohols.
Canary Islands
Borja Pérez
Borja Pérez Gonzalez is a fourth-generation winemaker from Tenerife, where his family has been making wine since 1927. He grew up in his family's
winery in La Guancha, a town and municipality in the northwest of Tenerife surrounded by a stunning variety of vineyards in the historic growing area of
Ycoden-Daute-Isora DO. Borja studied agronomy in college, then worked as a firefighter and racecar mechanic before buying the family winery from his
father and uncle and launching his own project in 2011: Ignios Orígenes. He aims to preserve tradition while breaking the mold with his thoroughly unique
volcanic wines. While discussions of Canary Island wines are often dominated by the obscurity of the local varieties, the own-rooted vineyards, the
dramatic volcanic terroirs, and their customized training methods, Borja's wines are fascinating beyond the sum of their undeniably esoteric parts. Ignios
Orígenes is dedicated to highlighting single vineyards of Tenerife's most intriguing local grape varieties: Listán Negro, Baboso Negro, Vijariego Negro,
and the rare white Marmajuelo. Variety, microclimate, and vintage are felt intensely in each Ignios wine. The sites are susceptible to the extremes of
subtropical viticulture (as well as climate change), which radically affects yields and Borja's ability to produce a steady supply of each wine every year.
Artífice (Spanish for "creator" or "artisan") is an homage to Borja's winegrower grandfather (whose weathered hands feature on the labels) as well as the
growers with whom Borja collaborates closely. These are stunning regional wines, composed of many tiny parcels that combine to express the diverse
soils, altitudes, and farming styles of Ycoden-Daute-Isora. Throughout the entire range, Borja's farming is organic, and winemaking is natural, with no
additives other than SO2, no temperature control, stabilization, clarifying (other than natural settling), or fining. The wines display aromatic exuberance,
rich textures, depth of flavor, and an overall level of sophistication that is frankly shocking coming from a young winemaker, particularly one who didn't
grow up in a region known for sensitive, terroir-driven winemaking.
Iñaki Garrido
Iñaki Garrido is a fascinating new voice in Canary Island wine. Originally from the Basque country, Iñaki studied fine art and industrial design in college
before formally training and working as a sommelier. Over time, it became increasingly clear that he needed to be in the vines, so he went back to school
in Rioja for an advanced degree in viticulture and enology and started his first small wine project there. His search for a vineyard of his own to farm and
vinify drew him to the Canary Islands and the oldest, highest zone of Tenerife's Valle de Güímar called Las Dehesas. On this rugged, remote
mountainside, Iñaki says he found everything he had ever wanted: 0.5ha of own-rooted, dry-farmed Listán Blanco vines, aged 150-200 years old,
growing at 1,400m above sea level on poor, rocky, volcanic soils over sandy clay. Las Dehesas is very steep and difficult to access, requiring a hair-
raising drive through lava flow and forests, then a hike uphill that opens into a spectacular expanse of Listán Blanco vines, perched above the cloud line
with the Atlantic Ocean twinkling below. This wild place is the source for Iñaki's incredibly elegant first Canary Island wine, "Las Toscas". Hot, sunny, and
high, Las Dehesas is a place where grapes achieve brilliant ripeness, balanced by the extreme altitude and poor soils that Iñaki credits with his Listán
Blanco's ability to retain acidity and express itself fully. Iñaki farms organically and by hand (no mechanical work is possible, given the steep and
challenging access) and vinifies "Las Toscas" naturally. The Listán Blanco is destemmed, pressed gently, fermented with native yeasts in barrel, then
raised on the fine lees with no bâtonnage. This is a brand new expression of Listán Blanco from Tenerife, with complexity and volume, length and
tension, and a bold, crystalline acidity.
Portugal
Lisboa
Uncondemned
Very old “backyard” vineyards in the rural area north of Lisbon farmed by grandmothers and planted by their grandfathers. A full-time train conductor
whose maniacal off-hours toiling in said vineyards is the only thing holding condemnation at bay. A flirting-with-the-law tradition called 'palhete' of wines
made from a blend of red and white grapes. The nightmarish doodles of a medieval monk who feared retributive torture at the hands of unforgiving
rabbits. This is the story of Uncondemned. The wine from these 120-150-year-old vines was originally a product the local farmers would make for their
personal consumption or to be commercialized locally, along with the olive oil, vegetables, fruit, and animals they also raised. Feeling as though they
could not live off of selling these products alone, the next generation has moved away to find jobs elsewhere, leaving the vines to grow wild. So, André
Gomes, the winemaker at Quinta do Montalto in Lisboa, took action to save these historic vineyards. André organically farms two old-vine parcels in the
Encostas d'Aire DOP, where the chalky soils and cool sea breezes from the Atlantic Ocean give the wines a fresh acidity. André uses a traditional
Portuguese method of blending red and white grapes called 'palhete', which was described by the local monks centuries ago. This was traditional
throughout central Portugal until the mid-20th century when it eventually fell out of favor for commercial reasons. Both white and red grapes are
destemmed, crushed, and allowed to start fermenting spontaneously in unlined, open-top concrete tanks. The wine ages in concrete tanks with no
temperature control until the following summer, when it is bottled without filtration and just a minimal addition of sulfur.
Guardians
Georgia gave birth to wine over 8,000 years ago and has guarded it ever since. Against all odds, Georgian men and women have made and enjoyed
wine every year for the last eight millennia. Guardians is a celebration of these heroes. As a mission-based brand, we offer Georgian winemakers access
to the US market and give American drinkers high-quality, accessible, authentic wines at a great value. As a tribute to Georgia's heroes and the
defenders of its winemaking tradition, Guardians pledges its support to Georgia's economic revival, with a special emphasis on women and veterans.
By honoring legendary Georgian women on our labels and donating a percentage of our sales to organizations that support and invest in Georgian
women winemakers, we are committed to enabling a new generation of women to be the face of Georgian wine.
Orgo
Orgo, a small, artisan winery located in the Kakheti AOP in eastern Georgia, is a project between Georgian winemaker Gogi Dakishivili and his son
Temur Dakishvili. Temur’s youth and energy coupled with Gogi’s experience and wisdom create a unique partnership that both honors the centuries-old
Dakishvili family winemaking tradition, yet strives to make it new again each year. Their mission is to make singular, unique wines that add their own
voice to the 8,000-year-old Georgian winemaking tradition. To this end, Orgo only works with old vine, 50-80-year-old vineyards, with yields as low as
1.5kg of grapes per vine-tree. Sourcing from old vines is an extremely rare and difficult project in Georgia since during the Soviet era, these older
vineyards were ripped up and replaced to increase production. The wines are all fermented spontaneously with native yeast and age in traditional clay
Qvevri with very low sulfur additions. In addition to Orgo, Temur and Gogi have created Dila-o as a way to show off these traditional Georgian
winemaking techniques while overdelivering on price.
Our Wine
Our Wine is a family-run winery led by winemaker Soliko Tsaishvili. Soliko started making wine as a hobby 30 years ago and he now farms 5.5ha in
Kakheti under biodynamics with some vineyards up to 50 years old. Most of his days are spent in the vineyards by himself tending to the vines like his
children (his actual ones are pictured on the labels). Soliko and his family do everything themselves by hand and their love for each bottle shows.
Grapes are destemmed and pressed into traditional Qvevri. After a wild fermentation, the wines age in Qvevri for six months and are bottled without
filtration and with no sulfur added. These are traditional wines with as much character as Soliko himself: bold, rustic, and authentic of place.
Rosha
Rosha started as a wine experimentation lab in a family-owned cellar in Kakheti in 2015. As their results started generating more interest, Rosha decided
to grow to share its findings with more people, officially establishing itself as a winery in 2017. Working with vineyards on both sides of the Alzani River,
Rosha remains strictly committed to production practices that respect the environment. Rosha works with various winegrowers who are cultivating only
local grape varieties. Vines are worked organically with vegetable matter and lime added to the soil and grass planted between the rows for soil
preservation. All vineyards are picked by hand, allowing them to carefully select grapes and keep bunches intact. In the cellar, Rosha combines age-old
Georgian Qvevri tradition with sustainable modern techniques to produce the finest quality natural wines.
Kartli
Tevza
Goga Tevzadze established his traditional micro-winery at his home in Mtskheta in the Kartli region of Georgia in 2018. After starting a small, craft
distillery, Goga eventually left to pursue his love of winemaking. Tevza is focused on producing lively, natural, and highly expressive wines from the
unique and ancient grape varieties of Kartli. The wines are made from younger vine, 10-14-year-old vineyards with super low-intervention work in the
cellar. Fermentations are spontaneous in 900-1,300L traditional Qvevri with extended maceration, and the wines are bottled with no filtration.
Racha
Kereselidze Wine Cellar
Kereselidze Wine Cellar is a family winery located in the region of Racha in western Georgia. The Kereselidze family has an old winemaking tradition
here, still using the same hollowed-out lime tree for fermentations that they have used for more than 200 years. Apolon Kereselidze, a viticulturist and
winemaker, follows in his parents' and grandparents' footsteps to become the latest generation to carry on these traditions. The family vineyards are
located in the Kvanchkara microzone, on the eastern slopes of the Rioni river on rich clay soils. Today, the vines are more than 40 years old and were
planted by Apolon's parents. Apolon protects the rare, indigenous grape varieties his family has passed down to him, such as Rachuli Mtsvane and
Rachuli Tetra. When ruled by the Soviet Union, Georgia, particularly Racha, saw many of its indigenous grape varieties go extinct, replaced mainly by
higher-yielding varieties. The principal purpose of Kereselidze Family Wine cellar is to represent this unique region of Georgia through their wines.
Imereti
Baia's Wine/Gvantsa's Wine
Baia Abuladze is a young woman, who together with her sister, Gvantsa Abuladze, and their family in Obcha, Imereti in the west of Georgia, are bringing
new life and energy to a region with a storied history but whose winemaking traditions had suffered greatly during communist times. Baia began studying
viticulture and winemaking by working with her grandfather when she was younger. Starting in 2015, Baia, who was then only 22 years old, decided to
bring new life to her family's 1.5ha estate and wine cellar. With the help of some grants specifically for female winemakers, she procured the necessary
tools to bottle their first vintage in 2015 of just 5,000 bottles. Over the years, Baia and Gvantsa have been making unique, woman-made wines with the
desire to preserve (and expand upon) the 8,000-year-old Georgian winemaking tradition. Baia's and Gvantsa's wines all center around the indigenous
grapes varieties of Imereti. Located in the western part of Georgia closer to the Black Sea, Imereti is more humid than eastern Georgia thanks to a
mountain range that traps the humid sea air, leading to uniquely adapted grape varieties with higher acids. Work in the cellar is generally divided by
grape color, with Baia working primarily with the local white grapes Tsitska, Tsolikouri, and Krakhuna, while Gvantsa handles the reds, made from
Otskhanuri Sapere, Ojaleshi, and Aladasturi. Fermentations are all spontaneous and sulfur additions are kept to a minimum. Most wines of the wines
age in traditional, buried Qvevri with extended skin contact (on both whites and reds), although they do also work with some stainless steel. Over 50%
of Georgia's agriculture sector workforce is comprised of women, but there are only have a handful of women winemakers in Georgia. We are inspired
by the vision, energy, and, of course, the wines of Baia and Gvantsa that showcase this unique region and rare grape varieties!
United States
California
Brea
Brea is a collaboration between "New California Wine" OG, Chris Brockway of Broc Cellars, and wine importer and logistics veteran, Tim Elenteny.
Their goal is to craft site-specific, terroir-driven, sustainably-farmed versions of beloved California grape varieties, such as Chardonnay, Cabernet
Sauvignon, and Pinot Noir. By working closely with farmers and choosing unique vineyard sites, the two are able to craft classic expressions of these
grapes while also keeping them accessible in both price and quality, ready to drink now but also suitable for short term aging. The work is natural in
the cellar, utilizing only native yeasts for fermentation, with no added bacteria, enzymes, or powdered tannins, no new oak, and minimal use of sulfur.
These are real deal, unadulterated expressions of Cali fruit that we believe are a big step above most “private labels”.
Broc Cellars
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC
Davis and Fresno State, Chris’ experience of drinking and enjoying more low-intervention, natural wines persuaded him to take a somewhat different
path than most of his classmates. In 2002, he began working at an urban winery in Oakland before leaving in 2006 to set up his own label from a
small industrial unit in Berkeley. Today, he runs his operation from a slightly bigger premises around the corner, but the focus remains the same:
producing site-specific wines from off-the-beaten-path vineyards or with unique, heritage grapes varieties, working only with fruit that is organically or
biodynamically grown, and taking a decidedly hands-off approach in the cellar, with only natural ferments and no additions other than sulfur when
needed. Chris' work continues to push the boundaries of "The New California", and his wines are some of the most compelling, terroir-expressive
examples being produced in the state today.
Two Shepherds
Two Shepherds was founded as a one-person micro-winery in 2010 by William Allen, a Rhône enthusiast and former wine blogger. In 2015, William was
joined by his partner Karen Daenen, a wine industry veteran, and together, they moved the winery from William's garage to their own production facility in
Windsor, CA. Today, William focuses on day-to-day winemaking while Karen, the "Chief Shepherdess", runs foot-stomping, blending trials, marketing,
accounting, design, and other elements vital to the business. Two Shepherds specializes primarily in Rhône and other uncommon California varieties
sourced from cool-climate, old vine, organic vineyards, and making wines with minimal intervention. Two Shepherds leases vineyards under long-term,
block (or even row) specific contracts, which allows their parcels to be farmed to their specifications for leaf pulling, fruit removal, irrigation, and more. All
fruit is harvested by hand, and all vineyards are organic (save for one that is "Sonoma Sustainable"). In the cellar, the wines ferment with native yeast,
and there are no additions except for minimal use of sulfur. Neutral barrels are used for fermentation and aging, and the wines are unfined and typically
unfiltered, believing that this style allows for the true expression of the variety, vintage, and vineyard. These are old-world, elegant California wines
focused on brightness, subtlety, and texture.
Château Deluxe
Kyle Lattimer has been making wine since 2015, with winemaking experience in the Willamette Valley of Oregon, Central Otago, New Zealand, and the
Columbia River Gorge, where he is now located. Originally from rural Ohio, Kyle moved to Portland, Oregon in his mid-20s to explore the Pacific
Northwest and pursue interests in organic food systems, cooking, viticulture, and terroir-focused winemaking. After spending several years working in
craft kitchens, fine-dining restaurants, and owning/operating his own restaurant, Kyle wanted to hone his winemaking skills in some of the best low-
intervention wine cellars in the state. He has since moved on from working in the restaurant industry and is now focused on producing energetic food-
friendly wines full-time under Château Deluxe. The name was inspired by its namesake winery in post-prohibition Detroit, specializing in "American Light
Pure Grape Wine", high-proof grape concoctions made mostly with Muscatel and Concord. This playful ethos has guided Kyle's hand in winemaking and
his stylistic approach, focusing on keeping the wines light and bright. Kyle started by making classic Alsatian and German-style wines, but today, Kyle's
range of offerings spans from pét-nats and traditional method sparklers, to barrel-aged whites and semi-macerated reds, to more stylistically classic
Rieslings and Oregon reds, with interventions always kept to a minimum in the cellar. He takes inspiration from the cool climate, breezy days, lush
canopies, and geology of the Pacific Northwest. While recent vintages have been primarily sourced from the Willamette Valley, Kyle plans to focus his
efforts on the Columbia River Gorge, where he believes there is still much to be explored and discovered in winegrowing.
Colston Biblio
Originally from Cincinnati, Matty Colston spent the last decade in Chicago working in the wine and restaurant biz at places like Webster's Wine Bar,
Telegraph, Rootstock, and was most recently the Beverage Director at Parachute Restaurant since its opening in 2014. However, his experience has
weaved its way into his love for many things beyond the calls of a traditional sommelier. With the release of his Biblio wines, he aims to portray these
facets in a way that highlights a soulful thread of expression by the way he collaborates with winegrowers, artisans, authors, and even musicians.
"CB001" is his first wine and the first release of a future catalog that will create form and artistic expression through a love for curating and taste-making
available to everyone.
Pray Tell
When Tom Caruso was a kid, he helped his grandfather make wine on a city sidewalk in Philadelphia – ironically on the corner of Oregon Avenue. They
would source grapes from a local farm and use a small hand crank destemmer and basket press (which he still has today). In adulthood, try as he might
to find another career path, the inevitable reality sank in, and he decided to drop everything and focus on wine. Tom worked night shifts for a winery in
Brooklyn and enrolled in an intensive wine school where his eyes were opened to the diverse world of wine. After harvest and passing his sommelier
exams, Tom realized his focus and curiosity had shifted to actually making the stuff, so he packed up his things and headed west. From New York to
Sonoma to the Willamette Valley, Tom has spent years working with winemakers, farmers, and mentors to develop his skills. With a head full of ideas
and a desire to explore his own creativity, he started Pray Tell in a little corner of Oregon's Willamette Valley. His values are founded on sustainable,
mindful farming, reactive winemaking, and an unflinching pursuit to continue learning and enjoying each bottle he makes.
Maryland
Old Westminster Winery
Nestled in Carroll County, Maryland’s rolling countryside, Old Westminster Winery is the Baker family’s project to preserve their family farm and put
their land to work to craft distinctive wines with a sense of place. They set out in the spring of 2011 by planting Cabernet Franc, Syrah, Chardonnay,
and Albariño in their Home Vineyard at 800ft elevation on channery loam soils overlaying a bedrock of greenstone schist. In addition to their own
vines, Old Westminster works closely with neighboring vineyards to source fruit from a variety of soil types and expositions, allowing them to represent
the region’s diverse geologies and variable climate. In the vineyards, they implement a pragmatic farming program using environmentally sound
materials; mostly organic (and even experimenting with biodynamics), but also synthetic when it's known to be more effective and less intrusive for
Maryland’s demanding climate. Drew Baker, who handles the vineyard work, systematically rotates sprays to avoid resistance and reduce the volume
of necessary applications and utilizes diverse cover crops to promote beneficial insects and vines with stronger immune systems that need fewer
inputs. In the winery as well, the goal is to produce wines that reflect both the vineyard and vintage with minimal additions. Drew’s sister, Lisa Hinton,
who handles winemaking duties, achieves this by hand-picking and sorting the fruit, using gravity rather than pumps, fermenting all wines with
indigenous yeast, and bottling without fining or filtration. They are also experimenting with carbonic maceration, skin-contact whites, and pét-nats, have
gone all-in on a delicious set of piquette and wine-piquette blends, and have even produced the first true natural wines in can! Through the Baker family's
collective expertise, meticulous vineyard care, and thoughtful cellar practices, they have already managed to produce distinctive wines that are a pleasure
to drink and are putting Maryland wine on the world map.
Vermont
Iapetus
With no formal or family background in farming, grape growing, winemaking, or wine-drinking, Ethan Joseph first discovered wine while working for
Shelburne Vineyard during his time studying natural resources at the University of Vermont. In early 2008, Ethan seized on an opportunity to work full-
time at Shelburne and has since lost himself in the science, art, and mystery of wine. Ten years of self-education, first-hand experience, and the support
and guidance of friends, colleagues, and co-workers has brought Ethan to the doorstep of a new project: Iapetus. Named for an ancient sea that once
covered the bedrock that was thrust into the present-day Champlain Valley, Iapetus is produced through a close relationship with the environment.
Vineyard management takes into account the importance of soil and vine health and the effect these have on wine. Fermentation is carried out by yeast
foraged from the vineyards, and cellar work aims to preserve each season's uniqueness. These practices are meant to raise the wine directly from the
place in which it is grown. Ethan is not dogmatic in his principles, but rather endeavors to continually experiment, discover, and improve the stewardship
of this storied land. In this way, Iapetus is meant to serve as an evolution in the continued learning, developing, and appreciating of wine-growing in
Vermont.
Argentina
Mendoza
Campo
We are proud to introduce Campo. Old-vine, organically-farmed fruit, made with low intervention: wild yeast fermentation, no acid adjustments, no new
oak... Pure, straight-forward Malbec and Cabernet Sauvignon from Argentina that don’t taste like blueberry pie!
Cider
France – Loire Valley
Julien Thurel
In Loury, about 30 minutes northeast of Orléans on the edge of the forest, the young Julien Thurel is undertaking one of the most ambitious and
exciting projects in France, attempting to resurrect the long history of cider production in the Loire Valley. Starting with just 1ha of certified organic
orchards, Julien is working with five local apple varieties as well as four local pears, plus a handful of varieties from Brittany (where he originally
learned cidermaking). He is also planting more trees just outside of the newly constructed chai, but many of these old varieties indigenous to the
Loire can take 8-12 years before they yield usable fruit. Alas, Julien is in this for the long haul. All fruit is harvested by hand and undergoes a long, 6
to 8-month fermentation with native yeast in old oak barrels. Secondary fermentation is in bottle (méthode traditionnelle), and Julien releases
everything undisgorged, as he finds this allows bottles to remain fresh open for a longer time. These are some of the most vinous, complex, and
structured cidre and poiré being produced in France today. Julien is also incorporating some local, organic honey for his triple fermentation cuvée,
"Mellicidre", as well as the still dessert/aperitif "Cydromel" (which also happens to be amazing for cocktails). With only a few vintages under his belt,
we can't wait to see what the future holds for this already impressive project.
France – Southwest
Domaine Séailles
Domaine Séailles is one of the pioneers of organic viticulture in the Côtes de Gascogne region of Southwest France. A family-owned estate since
1961, Séailles is now run by Jean Labérenne, who lead the domaine to Ecocert organic certification in 1997, swearing off all chemical fertilizers,
herbicides, insecticides, and synthetic chemical products. Located in the town of Ténarèze, which is unique in the region for its limestone soils, Jean
farms a total of 25ha of hillside vineyards with help the of Julien Lanclet and Laurent Lefèvre, even saving 2ha of vines to make the traditional spirit
of the region, Armagnac. The distillation is carried out at the domaine using an old, direct wood flame heated still, and the resulting spirits are aged
in 400L barrels for a minimum of 20 years.
Italy – Piemonte
Rovero
The Rovero family has been producing wines and distillates on their property in Asti since the late 1800s. The estate is currently run by brothers Claudio
and Michelino, who manage all aspects of viticulture, and their sons, Enrico, the oenologist, and Simone, the master distiller. The Rovero family pioneered
organic farming in Piedmont in the 1980s, receiving certification for grapes in 1992 and later for the entire farm production. The 25ha property, situated in
a magnificent valley between Langhe and Monferrato, is covered with woods and vineyards and encompasses the wine cellar, distillery, farm, and an
agriturismo. The family grows 20ha total of grapes, 60% of which is Barbera, with the rest split between Grignolino, Nebbiolo, Sauvignon Blanc, Cortese,
Moscato, and Brachetto. On the remaining 5ha, they grow hazelnuts, fruits, vegetables, cereals, and raise bees for honey. In the cellar, fermentations are
carried out spontaneously with indigenous yeasts in stainless steel or oak barrels. The wines are not fined or filtered, and minimum doses of sulfites are
used only at bottling.
Wine Cocktails
Spain – Castilla-La Mancha
El Chiringuito
El Chiringuito is a project created by Vinos de Terruños in collaboration with the Delgado brothers, pioneers in organic farming in Castilla-La Mancha.
Named after the small beach bars selling drinks and tapas in coastal Spain, the intention is to create an authentic, organic version of the local favorite
drink, Sangria, transporting the aromas of beach evenings, summer times, and moments with friends. The Delgado brothers use only certified organic
grapes for the base wines and blend them with organic Valencian orange and lemon juice, with no sugar added.
Dessert
Name Vintage Grapes Size Pack Importer SLO Code
France
Bertin-Delatte "Octobre Orange" VdF Blanc 2017 Chenin Blanc 500mL 6 MFW 631832
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 646388
Big Bottles
Name Vintage Grapes Size Pack Importer SLO Code
Sparkling/Pét-Nat
France
Piollot Champagne "Come des Tallants" Zéro Dosage NV ('17) Pinot Noir 1.5L 6* MFW 641089
Piollot Champagne "Colas Robin" Brut Nature NV ('12) Pinot Blanc 3L 1 MFW 641092
Germany
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese feinherb (11) 2020 Riesling 1.5L 6* MFW 640007
Italy
Bella Vita Pinot Grigio IGP Veneto 2021 Pinot Grigio 1.5L 6 MFW 651157
Alberto Oggero Roero Bianco 2019 Arneis 1.5L 1 MFW
Spain
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 1.5L 6 ARW 634248
Bodegas Corisca Rías Baixas Albariño 2019 Albariño 1.5L 6 ARW 634246
Artífice Ycoden-Daute-Isora Blanco 2019 Listán Blanco 1.5L 6* ARW 644826
Artífice Ycoden-Daute-Isora Blanco "Vidueños" 2019 Albillo Criollo/Marmajuelo/++ 1.5L 6* ARW 644824
Orly Lumbreras "Chass! Tinajas" Vino Blanco (Skin contact) 2018 Chasselas Doré/Albillo Real 1.5L 6* ARW 629942
Ignios Orígenes Ycoden-Daute-Isora Marmajuelo 2019 Marmajuelo 1.5L 6* ARW 644820
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 3L 1 ARW 634247
Red Wine
France
Domaine de la Marinière Chinon "La Peau de l'Ours" 2021 Cabernet Franc 1.5L 6 MFW 651887
Château La Grolet 2019 Merlot/CS/CF/Malbec 1.5L 6 MFW 627069
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2019 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 641096
Mélaric "Le Tandem" VdF Rouge 2020 Grolleau/Cabernet Franc 1.5L 6 MFW 627745
Elian Da Ros Côtes du Marmandais "Histoires de Boire" 2020 Merlot/Abouriou 1.5L 6 MFW 641098
Raphaëlle Guyot "L'Idylle" VdF Rouge 2019 Pinot Noir 1.5L 3 MFW 632756
Raphaëlle Guyot "Les Hâtes" IGP Yonne 2019 Pinot Noir 1.5L 3 MFW 632758
Le Dos d'Chat VdF Trousseau "Des Corvées" 2019 Trousseau 1.5L 6* MFW 637660
Le Dos d'Chat "G.G." VdF Rouge 2020 Gamay 1.5L 6* MFW 646386
Mélaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2018 Cabernet Franc 1.5L 6* MFW 647357
Domaine des Rouges-Queues Maranges "En Buliet" 2019 Pinot Noir 1.5L 3 MFW 646220
Domaine de Saint Pierre Arbois "Saint-Pierre" 2020 Pinot Noir 1.5L 6* MFW 646389
Italy
Bella Vita Montepulciano d'Abruzzo 2020 Montepulciano 1.5L 6 MFW 644274
Alberto Oggero Roero Rosso 2018 Nebbiolo 1.5L 1 MFW
Lapo Berti Barolo "La Morra" 2017 Nebbiolo 1.5L 1 MFW 646784
Lapo Berti Barolo "Fossati" 2017 Nebbiolo 1.5L 1 MFW 646780
Spain
Artífice Ycoden-Daute-Isora Tinto 2019 Listán Negro 1.5L 6* ARW 644815
Adega Sernande "Mil Vueltas" Vino Tinto 2018 Mencía/Caíño/Palomino/++ 1.5L 3* ARW 625860
Ignios Orígenes Ycoden-Daute-Isora Listán Negro "Vendimia Seleccionada" 2019 Listán Negro 1.5L 6* ARW 644811
Ignios Orígenes Ycoden-Daute-Isora Vijariego Negro 2019 Vijariego Negro 1.5L 6* ARW 644818
Ignios Orígenes Ycoden-Daute-Isora Baboso Negro 2019 Baboso Negro 1.5L 6* ARW 644813