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Organic / Biodynamic / Natural

50% Chardonnay, 50% Weißburgunder. Spontaneous fermentation in new 1200L oak barrels (called Stückfass). Aged in those same for seven months, then moved into inox tanks for four months of settling. Unfined, unfiltered, 25mg/L SO2 added. Dominik says this wine is probably the most “classical”in his lineup: you’ll see the lightest influence of the new wood, which he calls ‘a little bit of 90’s kitsch,’ with light notes of pineapple and coconut, but there’s still great tension, lovely structure, and fine acidity.

Decoy Featherweight is a refreshing lower-in-calorie and lower-in-alcohol Sauvignon Blanc, delivering delicate citrus notes of Meyer lemon, grapefruit, and lime; complemented by lush, tropical fruit flavors and a long, crisp finish. With uncompromising quality, Decoy Featherweight is crafted from the current vintage of Decoy Sauvignon Blanc, utilizing the same premium California fruit sourcing. 9% abv - Winemaker Notes

Natural / Sustainable

Capitán Xurelo is a red blend from many different vineyards. It's produced like of the all reds here, with full clusters that were foot-trodden and fermented with indigenous yeasts. It finished fermenting in barrel and remained there until the next harvest, when it was transferred to stainless steel where it matured for a further eight months. Here, they look for a more austere, perhaps rustic profile. This has tons of notes of acid berries and is light to medium-bodied, with a minty and balsamic touch.

La Storia Merlot is and has been consistently fine example of the ability of this classic Bordeaux variety to make solid, tasty and age worthy wines. The main aromas and flavors are of dark cherry, plums, a bit of black licorice and herbs. The new oak barrels contribute a touch of vanilla, brown sugar, cocoa dust and toast. On the mouth the wine is soft and viscous, balancing the acidity and the tannins well for such a young wine. The finish is long and soft with suggestion of sweetness backed by ripe tannins. This wine will age well and will reward your patience if stored well in the next 3-6 years.

"Lively and generous Nectar Imperial distinguishes itself by its extravagant fruitiness, its density on the palate and its crisp finish that instantly surprise and delight. Nectar Roses assemblage is built on the intensity of Pinot Noir, the fruitiness of Pinot Meunier, and the freshness of Chardonnay." Winemaker notes

Its red color is sustained and nuanced with coppery shades.Its aromas are intense and deep with ripe berries (wild strawberry, blackberry, black currant) and cherry, nuanced by herbal and heady flowers notes.On the palate it is a succulent blend of richness and elegance, density and creaminess, extreme fruitiness and vibrant freshness.

Ideal for all sweet and sour, fatty-spicy, sugary-spicy or sweet dishes, Nectar Rose offers amazing pairings with foie gras marinated in red wines and red fruits based desserts.

Organic

The new kid on the block is Vit??cola Mentridana, a family and friends project from Dani Landi (Comando G) and Curro Bare??o (Ca' di Mat and Fedellos) with family vineyards and some of the brands that used to belong to Landi. The first vintage is 2021, but the 2020s are already labeled and sold through this new project. In total, they have 15 hectares in M??ntrida and Real de San Vicente, some owned, some rented, but all are worked by them organically (and in due time they should get the certification). Production is around 40,000 bottles. It's a great new addition to Gredos.

Soft and straightforward, with a pleasant touch of sweetness to flavors of quince, apple and fig. - WS83

Organic

65% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc from 40+ year old vines planted in clay and gravel. This 5th generation Bordeaux house makes classically rendered, dusty, balanced, thoroughly delicious "baby claret.

Kosher for Passover

This round, fruity Bordeaux blend has been carefully aged to reflect its intrinsic elegance and is faithful to the heritage of Baron Edmond De Rothschild.

Organic

Certified organic
100% Cabernet Franc
A single site on a plateau at 60m altitude
Grown on silt sandstone and yellow limestone
40+ year old vines
Indigenous yeast
Aged in older 6000L barrels for 12 months

#59 On Vinous Top 100 Wines Of 2025!

98 points Vinous
The 2023 Zinfandel Teldeschi Vineyard Frank's Block emerges from vines planted in 1904, the oldest on the property. It's a fabulous crescendo in this series of wines from Joel Peterson. Intense aromatics make a strong first impression. Crushed flowers, sage, mint, chocolate, spice, new leather and tobacco are some of the many notes that race across the palate. Dollops of Carignane and Alicante Bouschet add character.

#37 On Vinous Top 100 Wines Of 2025!

97 points Vinous
Remarkably fresh and perfumed in the glass, the 2023 Pinot Noir Maresh Vineyard Liminal wafts up with a collage of dried herbs, dusty earth, wildflowers and stemmed strawberries. This wine is a model of balance, seamless and silken in form with an energetic, lively core that offsets its crisp wild berry fruits, all elevated by tantalizing acidity. Citrus and spicy notes saturate the palate, along with a nervous feel that slowly recedes into a lingering harmonious inner sweetness. The 2023 is pure magic. Sadly, this will be the last vintage of Maresh from Kelley Fox

Organic

Domaine de Boissan, located in Sablet, dates back to the 18th century; today it is in the capable hands of Christian and Cathy Bonfils, who are fifth-generation growers originally from Burgundy. Their Cuvee Prince d'Orange from 35-year-old vines; aged in oak for 6-8 months, it has hints of hazelnut and pepper on the nose and a palate that is rich and complex with a touch of blackcurrant on the finish.

Organic / Biodynamic / Natural

Gamay-Pinot Noir = Rose
Direct pressing using a pneumatic press. No SO2 added under the press or during bottling. No exogenous yeasts (LSA) added. First fermentation in cold-stopped vats with around 15 g sugar/l residual. Immediate bottling to resume natural fermentation in the bottle. No malolactic fermentation. Residual sugar < 2g

Organic / Natural 

100% Espadeiro
These were the last grapes arriving at the cellar. They were sourced from Rui Paiva, nephew and neighbor of our friend, Prof. Fernando Paiva, in the nearby town of Lixa. Upon arrival at the cellar, the grapes were destemmed and moved to a stainless-steel tank to start a pellicular macerarion for three days at 4C. At this point 500gm/kg of ground chestnut flowers are added and mixed into the mass and the grapes are then pressed and returned to the stainless-steel tank for the fermentation to start and dept at 15¨¬C. Before the fermentation ends the unfinished wine is racked and bottled with 18g/l of residual sugar for the fermentation to finish in the bottle. It is not disgorged and has the natural sediments left in the bottle. There was no SO2 added to this Pet Nat!

Organic

23% Pinot Noir, 77% Chardonnay.

All the grapes are hand-harvested in early September from vines aged around 25 years old and planted on clay-limestone soils. This Pinot Noir was vinified in oak barrels and spent a year in barrel, while the Chardonnay was vinified in stainless steel tank. The secondary fermentation occurs in bottle with more than three years of aging before being disgorged, which happens three months before being released with a dosage of 10 grams.

Organic / Natural 

Vinhao 50%, Alvarelhao 20%, Arinto 30%
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration  then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5¨¬C. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

This Southern Rhone/ Bandol inspired wine shows the elegant and food friendly side of Mourvedre. Aromatics of lavender, and violets draw you in and are complemented with flavors of plum, blackberry, cassis, lead pencil and underbrush. The wine finishes with strong acidity to complement the bright fruit and will benefit from decanting or time in the cellar. It will pair beautifully with fowl, meat, savory pasta and darker bodied seafood.

Organic / Biodynamic

91 points Wine Advocate
The 2021 Brut Nature Methode Traditionnelle, bottled in 2022 and disgorged in August 2024 without dosage, was matured in demi-muids or large barrels. Unfurling from the glass with aromas of exotic fruits, pear and herbs mingled with a lovely reduction, it's round and sappy, fresh and delicate, with a lively, ethereal finish. It could gain depth and raciness with one or two years in the cellar.
100% Chenin Blanc

96 points Jeb Dunnuck
Moving to the Russian River Valley, the 2023 Zinfandel Piner-Olivet Ranches is a saturated red color and amplifies things with its more forward, layered feel, offering aromas of kirsch, bright pepper spice, cedar, and fresh flowers .The acidity shines through more vibrantly compared to the Sonoma Valley wines, with a more electric feel, ripe tannins, and a long finish. It reminds me of great Barbera, retaining both ripeness and vibrant acidity. It’s a tremendous vintage of this wine to drink over the coming 12-15 years.

94 Jeb Dunnuck
Gorgeously pretty in a salmon hue, the MV Brut Rose is a blend of 56% Pinot Noir and 44% Chardonnay given additional complexity from 10 to 15% oak-aged wines from the estate's reserve cellars. Disgorged in May 2023. It has a dosage of 8 grams per liter and is delightfully precise in nature, fully balanced between red fruit and acidity, with a rounded mid-palate and enduring finesse to the mousse. The acidity and structure are solidly impressive

Organic

Organic

Malayeto is the first single-vineyard wine they produced, is pure Garnacha from a plot of 2.39 hectares of 45-year-old vines on complex soils with limestone, gravel and stones. It fermented with indigenous yeasts in a combination of concrete and stainless steel with 10% fermented in open-top pools and pressed before the end of the fermentation, which finished without skins. The wine matured in a 4,000-liter oak vat, eight used 500-liter oak barrels and two 700-liter concrete eggs for 12 months.

Indulge in the vibrant flavors of the St. Francis Sonoma County Sauvignon Blanc, a delightful white wine made from top-quality grapes in California. This wine offers a refreshing mix of grapefruit and gooseberry, with hints of grass and bell pepper. Its crisp and lively taste makes it perfect for warm afternoons or fun gatherings. 

Organic

Quinta do Infantado Douro Tinto is a bold yet balanced red blend from Portugal’s Douro Valley, made from traditional native varieties like Touriga Nacional, Touriga Franca, and Tinta Roriz. Fermented with indigenous yeasts and bottled with minimal intervention, it shows ripe blackberry and plum notes accented by dried herbs, spice, and a touch of schist-driven minerality. Medium-bodied with polished tannins, it’s a soulful expression of the Douro’s dry wine potential.

91 points Wine Enthusiast 91
This lighter-styled and nimble Chard brings aromas of lemon peel, white flowers and tangerine on the nose, giving way to flavors of pear, river rocks, spice and orange blossom on the palate and finish.

75% native red varieties/25% white varieties. From a single hectare of 40-year-old vines, a field blend of red and white varieties, planted at almost 2000 feet in elevation on a schistous, north-facing hillside in the Douro. The bunches are co-harvested by hand and partly destemmed. The mix of berries and whole clusters macerates just long enough to take on a clear, pale red color. Fermentation is spontaneous with indigenous yeasts in stainless steel tank, where the wine is also aged on its fine lees for 11 months, followed by a year in bottle. Having little exposure to air, the wine has a natural, very gentle, desirable spritz to it just upon opening. “Palhete” is Portuguese for the British term “claret” (from the French “clairet” originally), historically applied to the very pale, not-quite-red wines of Bordeaux wines way back in the 14th-15th centuries (only later did claret come to indicate the bigger, truly red, more modern style of Bordeaux red). In the bottle, Palhete references this fresh, very light style of wine, in Portugal’s case achieved through a co-fermentation and short maceration of white and red varieties.