New Arrivals

Organic

100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines. The vineyards are between 500 and 600m above sea level; Leo??????s vineyard site at 600m is the highest in the appellation. Harvest was in late September/early October at yields of 11,000kg/ha (about 60hl/ha). Fermentation is in conrete vats and stainlees steel tanks. About half the harvest is macerated a few days on the skins during fermentation. Malolactic fermentation does not take place. Aged on its lees for 6 to 12 months, with six staggered bottlings taking place

Organic

A partnership between Arnaud Combier, Francois de Nicolay of Chandon de Briailles (Savigny), Jeff Carrel, this estate delivers exceptional wines from distinct Beaujolais appellations. Aromatic and fresh, the wine is bursting with notes of yellow fruits. Initially round and full on the palate, developing into a tonic freshness and tense finish. Perfect with rich seafood and pastas, roasted chicken and more.

Organic / Biodynamic

94 points Wine Advocate
The 2023 La Casilla fermented with full clusters and indigenous yeasts in 4,500-liter oak vats and matured in those vats and some 600-liter barrels for nine months. It has incredible freshness, 13% alcohol, a pH of 3.6 and 5.5 grams of acidity. It's complex and serious, a lot more complex than Clos Lojen, despite the small price difference, and it has notes of berries, herbs and flowers, plenty of aromatic Mediterranean herbs and very good freshness and acidity, fine tannins and very good overall balance, ideal with food. It's serious but easy to drink. It's more Rhone than Burgundy. It was bottled in June 2024 and 15,000 bottles were produced. I tasted a bottle of the 2005, their first vintage, and the wine was fully mature, even if the style was different (it has 14.5% alcohol), more extractive and with more oak.

Sec
Winemaker Notes:
Dry depending on the year, it is a fresh and fruity wine that expresses itself. The combination of its freshness and delicate flavors makes it suitable for serving fish and grilled white meats, shellfish, vegetables and Japanese dishes. Ideal in its youth for the aperitif.

The grapes for this cuv??e (95% Sauvignon Blanc, 5% S??millon) come from a four hectare hillside parcel of clay and limestone soil with a full southern exposure that overlooks the Garonne River in Sainte-Croix-du-Mont. The vines have an average age of 25 years. After a manual harvest, the grapes are fermented in temperature-controlled vats and left on the fine lees for six months prior to bottling.

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.

Organic / Natural

40% Touriga Nacional, 40% Tinto Roriz, 20% Alicante Bouschet aged in large wooden vats called ??????dornas??????. A fresh and bright medium-bodied red with tons of character. 12% abv

Organic

Located high in the Pyrenees mountains, 900-1400 feet above sea level. 42% Grenache, 31% Syrah, 16% Carignan, 8% Liedoner Pellut, 3% Maccabeu. A lightly extracted, bright, chillable red. A mountain wine displaying the prettiest fruit. 11.5% abv

Organic / Biodynamic / Natural

From famed Muscadet producer Domaine de l'Ecu, this glou glou "Nobis" Syrah was sourced from 25-30 year old Syrah vines from two hectares planted near the village of Chateauneuf-du-Pape. Farmed using organic and biodynamic practices, this juicy, spicy, peppery Syrah is meant to be enjoyed for fun sans fuss with a group of friends. Charcuterie and fries are magical pairings! Aged in stainless steel vats. Vinified without sulfur, no fining or filtration. 30mg of total SO2 added before bottling. -Distributor Notes

From four hectares across three plots in Les Marans, Les Ballis, and La C??te. Soil is granite, manganese, and sand. Vines average 40 years-old. Whole cluster fermentation in concrete vats, aged 70% in vat and 30% in used oak barrels.

Organic

A pure and elegant expression of Pinot Noir, En Coteaux by Jeff Carrel is named ??????coteaux?????? or hillside after the location of the vineyards, nestled in the slopes of the French Pyrenees Mountains. En Coteaux is 100% Pinot Noir from Pays d??????Oc, Vin de Pays IGP region in the southern coast of France. Grown in coastal climate, cooled by sea and ocean winds. The wine is naturally fermented with no sulfites added. 12.5% abv

Organic / Natural / Orange Wine

100% Procanico (unique clone of Trebbiano) from 40 year old vines in Lazio. Deep, amber color and evocative, savory aromas and flavors of sage honey, fennel, dried citrus and wildflowers. 11% abv

The little plots of land in this area were given to families by the church in early 900. Devoted to totally organic and regenerative farming, Georgea and Alessandro use only treatments of copper and sulfur as they tend to their fifty year old vines, planted in volcanic soil shot with clay. The hand-harvested grapes are manually pressed and fermented spontaneously with native yeast. Macerations are long, and aging takes place in old used barrels. The name Zero8 is for the year that their label was established, and also the year their daughter, Ginevra, was born.

93 points Wine Enthusiast
This Chenas does its job even in a cooler vintage. Red raspberry, black tea, black plum, blackberry and strawberry open on the nose. On the palate concentrated fruit combines with dried field grass and reveals layers of flavor imparting depth. This is an elegant, layered wine.

Stephane Aviron strives for a style that is elegant and fine in the Chenas without too much concentration. The wine is very drinkable. With his subtle approach to winemaking, the terroir is able to express itself very clearly and precisely.

Organic / Biodynamic / Natural

This charming Provencal red blend from Domaine Sulauze is the ultimate gulpable red! In opposition to waste, Sulauze uses the fruit from the press of the Pomponette Rose to make this Provencal quaffer. It's easy drinking for sure, but not lacking in great material...a serious value from the biodynamically farmed fields of Domaine Sulauze! (Grenache, Syrah, Vermentino, Cinsault, Mourvedre)"~Distributor Notes

Organic

70% Montepulciano & 30% Sangiovese. Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: ??????the Rosso Piceno is a consumer??????s dream, straightforward but delicious and a pleasure to drink.??????

?????? Vermentino Nero and Pollera.
?????? Grey clay soils.
?????? Vineyards are from 70 ?????? 200 meters above sea level in the commune of Fosdinovo.
?????? Maceration (semi-carbonic) and fermentation using indigenous yeasts in concrete vats.
?????? Racking by gravity.
?????? Aging for eight months on the lees.

Organic

93 points James Suckling
This has a complex nose with earthy character, offering ripe cherries, black raspberries, hints of cocoa and dried tangerine peel. Medium-bodied, fine-textured and dusty on the palate with polished tannins and a tense mineral edge. Focused, structured and very attractive. Drink or hold

Organic

The roots of wine production in Conero (located in the middle of the Marche) date back to the 10th century BC, during the Etruscan period. Compared to that, the Malacari family's 500 years in the region seems rather brief, though they are one of, if not the longest, continually operating winery in the region. Alessandro Starrabba is at the helm of the winery and is the current generation of the Malacari through his mother's side of the family. He makes some of the best value (and super soulful!) Montepulciano to be found in Italy. Both his Rosso Conero Villa Malacari and the more modest Rocca bottling offer tons of character at very modest pricepoints. These wines are full of character and offer a level of quality that should not be overlooked. - Distributor

Organic / Biodynamic

The terrible floods of the Maule River in 2023 hit Gonzales Bastias hard. ??Their vineyards were flooded, although luckily, without damage to the plants, since their advanced age withstand such ocasional disasters. ??But their cellar and winery were wrecked. ??As a result they felt "headless", and that feeling lends its name to the new wine they made following the tragedy. Descabezado was made in their new winery, built above the hill where the old one stood, and it is one hundred percent Pais from their incredible 200 year old plus vines. It fermented from native yeasts, and macerated three days on the skin before a slower, extended three month fermentation. ??Unfined and unfiltered, it shows the loveliest side of Pais, soft on the palate with plenty of berry fruit. ??An easy drinking wine showing the versatility of the grape and the high standards of the wines coming from Chile these days..