Natural Wines

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 / Orange Wine / Natural

A blend of three indigenous Imeretian varieties Tsolikouri (60%), Krakhuna (20%) and Tsitska (20%) made by the young woman winemaker Baia Abuladze. This is the most full bodied and darkest of Baia's three white wines thanks to the Krakhuna variety. All three varieties are high acid varieties and have often traditionally been used for sparkling wine given their acidity and minerality. All the fruit is estate grown in the vineyards in the village of Obcha, hand picked and hand sorted. After destemming the wine is pressed and put into qvevri with partial skins and fermentation starts spontaneously. It is then racked into stainless steel after 3 months

Aromas of persimmon, apricot and citrus, with honeycomb and sweet spice on the mid pallet with a long finish highlighted by moderate tannin.

Organic / Orange Wine / Natural

Tsolikouri is the most-planted grape in the western region of Imereti and the single grape of which Baia has planted the most. All the fruit is estate-grown in the village of Obcha, hand picked, and hand sorted. After destemming the wine is pressed and put into qvevri with partial skin contact and fermentation starts spontaneously. 30% skin contact, 1 month in qvevri

Wonderful aromas of honey, citrus and a touch of cider notes are followed by a refreshing and crisp wine that finishes with just slight tannin and great minerality. A great introduction to a skin contact style.

Organic / Natural

This is a blend of five wines vinified separately:
Vinhão (25%) five day whole cluster maceration, then pressed; Borraçal (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, Vinhão had 11.5 g/l of total acidity. It was electric and
blue; the Borraçal 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 Tâmega 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 / 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

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

A vineyard selection of Otskhanuri Sapere (oh-sah-kh-ah-noo-ree sah-pear-eh) made by the young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze and brother Giorgi Abuladze. This rare and difficult to say variety is sourced from their estate in the village of Obcha. All red varietals grown in Imereti are higher acid, lower sugar grapes due to the humidity of the region. Otskhanuri Sapere is especially known for its ridiculously dark color. The grape is notoriously hard to work with since it is difficult to get the necessary sugar levels. 2019 was a typical year so this was the last grape they picked in the second week of November. All the fruit is estate grown, hand picked and hand sorted. After destemming the wine is pressed and put into qvevri with skins and fermentation starts spontaneously. Once fermentation is completed the skins are removed and the wine is aged in qvevri.

Insane dark color, notes of pomegranate, sour cherry, this wine has crazy cool crispness, medium-plus body, super dry with firm fresh tannin on the finish.

Organic / Natural

Winemaker Notes:
60% Barbera/40% Bonarda (aka Croatina, not the same Bonarda found in Argentina). Trebbiolo is made from the youngest, most productive vines, aged 5-20 years and grown on the estate's gentle slopes and heavy clay soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts in stainless steel with a 20-day skin maceration; the wine is aged in stainless steel. No sulfur at any point in the process. The name "Trebbiolo" is derived from the name of nearby river and valley Trebbia; if La Stoppa opted into the Italian appellation system, Trebbiolo would be their version of a Gutturnio Fermo DOC wine.

90 pts Vinous
Masses of crushed raspberries mix with wild herbs, dried roses and hints of underbrush as the 2019 Vino Rosso Trebbiolo opens up in the glass. It’s soft and round in feel yet bristling with energy as vibrant acids enliven its crisp red and blue fruits. Sweet spices, zests of citrus and hints of mint form toward the close as this tapers off nicely refreshing with medium length. You’d be hard-pressed to stop at just one glass. The Trebbiolo is a juicy and no-frills blend of 60% Barbera and 40% Bonarda.

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 wine is made in a the very typical and traditional way for the region. Wild yeasts are used and the wine is bottled before it is dry with some residual sugar and the fine lees. The wine then re-ferments in the bottle leaving a little bit of spritz and a cloudy appearance. No sulphur is used so malo also takes place in the bottle.

Organic / Natural

The New York Times article on the 2020 vintage: 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.

Very light in color, the 2021 vintage of this wine offers a frank and expressive aromatic profile full of freshness and floral notes. It showcases the character of the Baga grape variety and Bairrada region superbly, with beautiful aromas of strawberries, dried roses and some spice. The wines minerality is reminiscent of the vines calcareous soils and unmistakable Atlantic climate. Fresh, direct and very seductive, this wine is light on its feet and so easy to drink, it will entice you to have another glass. It makes a very versatile food wine just add a good meal and good friends! Serve chilled. All work is done by hand implementing organic and biodynamic principles, utilizing natural fermentation with wild yeast. No sulfur is added. Nat Cool is naturally cool and funky. It represents an innovative concept initiated by Niepoort, in which various producers came together to create light and easy-to-drink wines. In the Bairrada region we have produced the DrinkMe, the first Nat Cool, where we try to showcase a different and elegant side of the Baga grape variety. An incredibly light and accessible wine which just begs to be enjoyed. Welcome to the Nat Cool world! -Winery

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

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

Winery: We pick Syrah early while still “crunchy”, with high acidity and low potential alcohol. Then, we utilize whole-grape, un-crushed carbonic fermentation so as not to extract coarse, under-ripe tannin – leaving the wine feathery and chill-able. To ensure a pure, luscious fruit profile we utilized the age-old Cote Rotie “Roasted Slope” method of co-fermenting a small percentage of viognier that heaps on pretty floral aromatics to the darker, brooding Syrah profile.

Lavender on the nose and exceedingly smooth and feathery on the palate with red and purple berry fruit. Polished, soft, and fine. Fresh, yet approachable and inviting. Benefits from only a slight chill, best popped at cellar temperature (55F) and allowed to gradually warm up as the bottle (quickly) depletes. 12.5% abv

Organic / Natural