Natural Wines

Organic / Natural / No Sulpur Added

Organic / Petillant Naturel

100% Trebbiano grapes, re-fermented in the bottle.

Organic / Biodynamic / Natural

COS is a benchmark producer in the Vittoria appellation of Sicily, and certainly one of the most important, influential producers in all of Sicily, if not Italy as a whole. Throughout the entire range there is a focus on elegance and purity, especially the joyous, floral Frappato, Sicily's answer to Cru Beaujolais. The 2021 COS Frappato is a pure delight. Light ruby colored in the glass, the aroma has a pretty perfume of wild flowers, red berry blossoms and herbal spices. In the mouth, flavors of raspberry, orange peel and sweet spices emerge with subtle acidity and soft tannins. There's beautiful freshness and vibrancy in every sip and at 11.5% alcohol, this is a great wine to put a light chill on for summer quaffing. (Distributor Notes)

Organic / Natural

This is a blend of five wines vinified separately:
Vinh??o (25%) five day whole cluster maceration, then pressed; Borra??al (20%) destmed
and macerated for ten days, then pressed; Bastardo (15%) destemmed pressed and kept
with the skins for three weeks; Arinto (25%) fermented in concrete and kept on the fine
lees until February; and Loureiro (15%) fermented in stainless steel and kept on the fine
lees until February.
At the end of the fermentation, Vinh??o had 11.5 g/l of total acidity. It was electric and
blue; the Borra??al also had above 9g/l of total acidty and fine red flower aromas; the
Bastardo was smokey and spicy in character; the Arinto is the wine with lowest acidy in
the group at 6g/l. It adds vibrant zestiness and citrus characteristics, and the Loureiro was
the last addition with its perfumed aromatic characteristics and silky texture.

The Bojo do Luar project came to life during a trip Savio made to the Vinho Verde region. Here
he met Fernando Paiva, a biodynamic producer who has been experimenting with adding
ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he?€?s
halted using SO2 altogether since 2017.
Fernando is a regional reference for non-interventionist winemaking. He was the first
Portuguese producer to acquire the DEMETER certification and through him Savio met another
producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and
conventional winemaking methods in the cellar.
Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous
varietals of Northern Portugal, and apply his knowledge and experience of many decades
working with French producers, mainly in Burgundy and Loire. With Antonio?€?s winemaking
experience and openness to experiment using a non-intervention approach in the cellar, the
Bojo do Luar wines started to take shape. The region has a mostly cool temperate climate
throughout Spring, then very warm days, and cool nights until the harvest in September. Five
red grape varietals and three whites were chosen for their natural high levels of tartaric acids
and low PH.
The parcels are located near the T??mega river, with deep granitic soils and south-southwestern
exposure, not too far from where it empties into the Douro River. Each grape varietal was
vinified separately in stainless steel and concrete. As stabilzer, one kilo of ground chestnut
leaves was added per each ton of grape, before fermentaiton starts. There was minimal intervention throughout the entire process in the cellar. Once the blend for each wine was defined,
only 10g/l of SO2 was added at bottling.

Organic / Natural

Inspired by the wines of the Loire Valley and vignerons like Didier Barouillet of Clos Roche Blanche (who was an over-the-phone consultant on the project), Thierry Puzelat, and Marc Ollivier of Domaine de la P??pi??re. Loire inspired wines made in the Willamette Valley of Oregon.

Organic / Biodynamic / Natural

Organic / Natural / No Sulfur

From organically farmed Merlot, this Bordeaux is quite juicy, medium-bodied, with a bloody texture. A slight wild yeast element adds something to the mid-palate while a spicey note brings in the finish. This is very nicely done, perfect for your next BBQ. Naturally made, zero manipulation, and no sulfur added.

Organic / Natural

Christoph Hoch has very active, chalky soil much like what is found in the Cote des Blancs in Champagne. Upon learning this, he wanted to try out making a pet nat. In an effort to learn about sparkling wine, he spent time in Champagne with DeSousa, Laherte, and Tarlant. Benoit Tarlant (of Champagne Tarlant) made a bet with Christoph that it would be nearly impossible for him to make a stable pet nat. The bet was that if Christoph succeeded, then Tarlant would give Christoph twelve barrels to use. After his first bottling, Christoph sent him twelve bottles to try and after trying the bottles, Benoit conceded that he lost the bet and Christoph drove to Champagne to collect his barrels!

The Kalkspitz (kalk = chalk, and spitz = acidity) is made mostly of Grner Veltliner, blended with Zweigelt, Sauvignon Blanc, Blauer Portugieser and Muskat Ottonel. The 2015 is dry with a maximum alcohol of 11 and a maximum pressure of 3atms. Its savory with a refreshing acidity and creaminess on the palate.

Organic / Biodynamic / Natural

From 75 year old vines planted on two parcels (3 hectares total) in Clay, Calcareous, granitic and stony terroir, the grapes are selected before hand hand harvesting and de-stemmed with attention to preserving whole berries. The grapes are then fermented for 6 weeks in clay amphorae before a two month post-fermentation maceration on the skins. All fermentation period is done on lees with battonage performed weekly.
No added SO2. Unfiltered.

Organic / Biodynamic / Natural

30% Grenache / 30% Syrah / 20% Carignan / 20% Mourv??dre
Vines are ?€?12-70 years old, averaging 25 years.
10 months in tank

Organic / Natural / No Sulfites Added

Cinsault, Carignan, and Grenache

Organic / Natural

90 points Vinous
The 2020 Red Fiction, a California kitchen sink blend, offers up plenty of expressive dark fruit qualities along with suave floral topnotes. Juicy and energetic, it shows very good depth. Gentle, rounded tannins frame a long and focused finish that leaves sweet cherry and cassis notes behind.

21% Zinfandel, 15% Sangiovese, 13% Petite Sirah, 12% Syrah, 8% Alicante Bouschet, 7% Charbono, 7% Grenache, 7% Cabernet Franc, 5% Cabernet Sauvignon, 5% Corvina

Organic / Natural

Natural

Organic / Natural / No Sulphites Added

From certified organic vineyards, this naturally made classic blend of 41% Grenache, 34% Syrah, 13% Cabernet Sauvignon, 12% Carignan is delicious! Great presence on the palate without being too powerful or weighty. Zero sulpur added to maintain it?€?s fresh and lively personality.

Organic / Natural

Organic / Natural

Grenache, Syrah, and Carignan

Organic / Natural

The New York Times article: 20 Under $20: Minimal Effort, Maximum Pleasure.
In most cases, wines with gimmicky names like Nat Cool are a turnoff. They reek of marketing, more than careful winemaking. But Dirk Niepoort is a visionary producer, so don?€?t look at the label, just drink. This is a delicious thirst quencher made of the baga grape, not complex. It?€?s easygoing and low in alcohol at 12 percent, with aromas and flavors of flowers and earthy red fruit. And it comes in a liter bottle.

Light in color, the 2017 has a very fruity character, but with more freshness and floral notes than the first vintage of this wine. The individuality of the Baga grape variety and the Bairrada region shine through clearly, with red fruits, some spice and a mineral undertone which reflects the lime-rich soils and the distinctly Atlantic climate. Fresh, truly enticing and full of precision, this is a wine which is light on its feet and easy to enjoy. It downright invites you to pour another glass! It is an incredibly versatile food partner - all you need for a successful pairing is a table and friends. Serve chilled. Naturally cool, pure pleasure!

The baga vineyards are farmed organically and are located in Bairrada. All work is done by hand. Soil is calcareous clay. They utilize natural fermentation with wild yeast. No sulphur is added.

Organic / Biodynamic

Write up is on the 2017 vintage:
The New York Times article: 20 Under $20: Minimal Effort, Maximum Pleasure.

Light, limber and earthy, this inviting red from the Burgenland region of Austria on the Hungarian border is 50 percent zweigelt, 40 percent blaufr??nkisch and 10 percent merlot. It?????s bright and lightly fruity with just a touch of chocolate, another easy drinker that does the job of refreshing without taxing the mind or spirit. It?????s a great deal.

There is a simple and honest feeling in the wine and spirit of Gerhard Pittnauer which hails from his generosity and humility. Given the reins of his vineyard in the mid-1980?????s after the unexpected death of his father, Gerhard, then 18 years old, had to train himself to make wine in the midst of scandal and chaos in the Austrian wine market. He chose to become a student of the broader wine world, and, in realizing the exceptionality of the land he farmed and of the indigenous grapes of the region, allowed himself to experiment with some missteps until he found his thesis. He set forth to ?????grow????? wine rather than to ?????make????? it in the cellar, from the autochtone varietals. He did so without any viticultural doctrine until he found that there was a consistent, common thread in the wines he loved to drink from France and elsewhere. If, he thought, these wines were amazing because of biodynamics, then he must do the same to achieve the pinnacle in his own wine. So he tends 15 hectares, half of which he owns and half of which he rents, alongside his wife Brigitte to create what they call living wines. All work is done manually from composting to pruning. There is no calendar that drives them. Nothing is rushed: they believe in quality over speed. They taste for perfect ripeness, select the cleanest grapes, and begin the wine in the cellar in response to the conditions of the vintage. They do incorporate a bit of modern technology: a pneumatic press, temperature-controlled steel tanks and pumps, all to ensure the purity and freshness of the fruit remains. They are making wines that excite them with the unique voice of the varietal and the deep limestone soils of the terroir speaking clearly. Gerhard and Brigitte are aware of the evolution of their tastes as well as the vineyard?????s. They are students presenting the current findings. Not with proud declaration, but with excited experimental energy to get the best of what they have. So far, it is delicious research.

Organic

From a mix of young and old vines, the Castel??o is the most traditional wine from the area. The fruit is de-stemmed and foot-trodden. Bottled slightly younger than the other reds; aged for 10 months in used barrels.

Organic / Natural

Organic / Natural

92 pts Wine Advocate
The Cap??anes village red 2019 Negre was produced with 75% Garnacha and 25% Cari??ena from organically farmed vineyards on clay soils, fermented in stainless steel with full clusters (they don?????t have a destemmer here or in Priorat) and bottled unoaked after six months. It has aromas of licorice and Mediterranean herbs. It has character and is light and ethereal, in the direction of the 2018, with fine-grained tannins and a stony sensation in the mouthfeel. This is incredible; it has 12.5% alcohol and is fluid, fresh and incredibly easy to drink. This is young but very approachable. 12,350 bottles produced. It was bottled in May 2020

Organic / Natural

Natural sparkling wine.