Red

Organic

Orange Wine

Made from 100% Semillon harvested from 25-year-old vines, and allowed four weeks of skin contact.

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.

Organic

The 2022 is a blend of Grenache from Mangels Ranch in Suisun Valley, Cedar Lane in Arroyo Seco, and Waddington Ranch in Mendocino, Carignane from Lolonis, Maria Martinson, and Casta??on all in Organic

Mendocino, and Syrah from Vecino in Potter Valley. There is a good amount of whole cluster and carbonic maceration through the lots keeping everything fresh and fun. As always, the blend was made immediately after harvest and the wine was aged in a combination of French oak foudres and stainless steel tanks. 12.4% abv

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..

In 2015, chateau owner Bertrand Gourdou was searching through an old desk when he came across a label that his grandfather had made in the early 1970s; that wine was called Le pot-de-vin, which, in French, translates to {the bribe}, which for that era was an audacious play on words for a wine label! This label inspired Bertrand to make a simple, natural wine: biodynamically grown fruit, fermented with native yeast and with a negligible dose of SO2, made in concrete tanks built by his grandfather. The word "pot" also references the old-style bottle shape.

The rouge is 100% Merlot from the IGP Pays d"Oc, made with no oak in a light-to-medium-bodied style with gloriously fruit, freshness and length. It is, simply put, the quintessential French bistro red.

The Traminette is a fruity and light hybrid grape based on Gewurtztraminer. It's off-dry at 1.5% residual sugar. - Winery

Vegan friendly.

T Rosso combines the lightness of the jovial Schiava to pleasant fruit richness found in Pinot Noir and Merlot. It’s a combination of the history and winemaking tradition of Alto Adige. The grapes come from vineyards planted in calcareous clay and gravel soils at an altitude between 250 and 550 meters. A beautiful chillable red at 12.5 % abv.

Organic / Natural

Vinhão 50%, Alvarelhão 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 5ºC. 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.

Organic / Natural / No Added Sulfites

100% Trepat made in a crushable light red style. Make sure to put a chill on it!
10.5% abv

91 points Vinous
Sweet spring flowers, lemon-laced apples and confectionary spice introduce the 2022 Smillon. A model of grace and purity, this is perfumed and slightly exotic, with suggestions of mint that offset green melon notes and ample juicy acidity that keeps the energy high. The 2022 tapers off with cheek-puckering freshness and a saline tinge that perfectly resets the palate. I'm loving the balance of ripeness and tension here

The Hidden Vines Red Wine opens with inviting aromas of ripe blackberry, blueberry crumble, dark currants, tobacco, dried herbs and floral nuances. On the palate it offers a medium to full body with juicy black and blue fruits that expand through the velvety finish.

40% Merlot, 40% Petite Verdot, 20% Cabernet Sauvignon aged 18 months in American Oak, 20% New Oak

Organic

100% Malbec from 55 year old vines fermented in stainless steel.
In 1971 André Berenger came to Cahors from Provence with his wife Sylvie, who is originally from Champagne, and planted their vineyard near Grézels, on the red clay/iron stone soil known as Grèzes. Their two children, Maurin & Juline not only joined them in the family business, but brought in their respective spouses. Moreover, Maurin, and his wife, Marlène, are graduates of oenology school. Juline and her husband, Henri, both studied at viticulture school.

The family tends the 35 hectare domaine themselves. Pruning, the sustainable farming of the vineyards (Terra Vitis certified) and harvesting are all done by hand; a disappearing practice in Cahors where harvesting is now almost exclusively performed by machine.

The Bérangeraie wines are proof that hand-made artisanal wines of character yet accessibility are still being made in Cahors today.

This well-fashioned blueberries port-style is rich and luscious with a refreshing mouthfeel resulting in the perfect match to chocolate cake. - PJ

The Eguren family of Teso la Monja are one of D.O. Toro's most important pioneers, having cofounded Bodega Numanthia-Termes with Jorge Ord????ez in 1997. Numanthia was the first exhaustive fine wine project to resuscitate Toro since before phylloxera. Toro is one of Spain's most historic winemaking regions. Tempranillo originated in the Duero Valley, and many ampelographers believe that it originated in Toro, where it is known as Tinta de Toro. These ancient clones of Tempranillo were responsible for Toro being celebrated as Spain's finest winemaking region during the Middle Ages. Toro was also Spain's only region to completely resist phylloxera due to its sandy soils. Teso la Monja is the Eguren family's new interpretation of Toro after Numanthia, where they sought to produce a more refined and restrained expression of Toro by focusing on northern facing vineyard sites planted on clay soils covered in canto rodado.

Rigorous sorting at the winery. The clusters are fully destemmed, and the whole berries ferment (inoculated with yeast cultured from their vineyards and cellar) in 15,000L stainless steel tanks with temperature control. Malolactic fermentation in tank and in neutral French barrique.

6-8 months in neutral French barrique

50/50 Garnacha/Syrah

La Comarcal is a small project by two good friends who just happen to be two of eastern Spain?????s most talented viticultors: Javi Revert and Victor Marqu??s. Located in the mountainous village of Venta del Moro in the Valencia D.O., La Comarcal ("The District") is a young winery founded in 2017 with the inspiration of making delicious, youthful wines?????new expressions based on the old mountain vineyards of native Valencian grape varieties they farm with certified organic viticulture and native yeasts, utilizing only a judicious amount of sulfur. They focus on regenerative agriculture in every aspect of their work. From researching the best locations to replant native varieties to replace the once-dominant international varieties to working with traditional mixed-agriculture farming and planting trees, Javi and Victor are lifelong students of their natural environment with the winemaking experience to make a significant impact in their region. It shows in the energy and transparency of the project, as this winemaking duo is among the most exciting teams to watch in Spain.

La Comarcal was built on the friendship formed by Javi and Victor while working together at the influential Valencian winery Celler del Roure for over ten years.

Organic

Highly aromatic with red fruit, plum and blackberry, and black pepper. On the palate it is
medium-bodied, with fresh red fruits and a balanced acidity. Elegant, with balanced tannins. The French oak increases the complexity with spice, nuttiness and vanilla notes. There is a long and pleasant finish.

Grapes are harvested by hand then destemmed, crushed and very gently pressed.
Fermentation takes place with indigenous yeasts in stainless steel tanks and grapes are macerated for 14 days. Wine is matured for 8+ months, partially in neutral French oak barrels and the remainder in stainless steel (mainly the latter). Minimal sulfites are added, only as needed.

The wine has a dark ruby color and offers aromas of red and black fruits, accented by hints of baking spices. The coastal influence is evident, bringing a crisp freshness that complements the brambly, briar patch character. Flavors of cranberry and pomegranate contribute a rich texture that remains balanced, thanks to the cool-climate grapes’ taut, linear structure.

The 2023 Valravn Pinot Noir is rooted in the Russian River AVA (85%) with a selection of declassified barrels from our Sonoma Coast AVA Marine Layer project (10%) and a unique parcel from the high-elevation Mendocino Ridge AVA (5%). Grapes are hand-harvested and sorted and cold-soaked in the cellar. Wild yeast fermentation occurs with about 20% whole cluster inclusion in small open-top stainless steel tanks. Following primary fermentation, the wine is racked to new (about 20%), second-use, and neutral French oak barrels, including François Freres and Remond, for malolactic conversion and eleven months of aging.

Organic / Biodynamic / Natural / No Added Sulfites

40% Ull de llebre, 40% Merlot, 20% various local red varieties (Sumoll, Rogenc, Cannonnau, Mo`nica,Torbat, and more, a Mas Candí parcel planted in 2005). The Ull de Llebre and Merlot were fermented together and are from two different plots. The 20% of local red grapes are typically found in the Roig Boig cuvée: about 400L didn’t fit into the one large Roig Boig tank; so they blended it together with the Ull de Llebre and Merlot, resulting in a fresher wine they liked for the Pagès Content bottling. 50% destemmed, 50% whole cluster fermentation for two weeks, both performed in stainless steel tanks. In general, the Pagès Content wines are meant to honor the Catalan farming families of the past who worked the land as a vocation with enthusiasm and love. They’re the inspiration for these easygoing wines, based on whichever fruit the year grants. Unfined, unfiltered, zero SO2 added. 12% abv

This wine spends 10 months in a mix of French and American oak. BIN 1002 offers abundant fruit balanced with refreshing acidity. The story of this wine is told in every glass and best shared amongst friends. 13.5% abv

Pomontino is born from a careful whole-berry vinification and spontaneous fermentation of grapes from vineyards of about 15 years of age. It is then left to mature for about a year in large Slavonian oak barrels before a further 6 months in the bottle. Unfiltered.

Ruby. The nose expresses notes that recall pomegranate, red currant, black cherry and bitter orange, not without a touch of blackberry. On the palate it is agile, tasty, characterized by a good acidity and at the same time supported by a light and pleasant tannic texture. It closes on citrus notes, of good persistence.

Organic

Pineau d'Aunis.
Emilien Colin started selling wine in 1900, but the family history goes back to 1735. From 6 hectares of vines, the domaine, located in the commune of Thoré-la-Rochette, grew to the current 30 hectares: 11 ha of Pineau d’Aunis, 11 ha of Chenin Blanc, 2.5 ha of Pinot Noir, 2 ha of Cabernet Franc, 2 ha of Gamay and 1.5 ha of Chardonnay. Today, 8th generation Patrice Colin runs the estate with his wife Valérie, who oversees accounting. Patrice takes care of all operations from vineyard work to vinification and bottling, helped by one full time employee and some seasonal ones. His son-in-law Florian is in charge of sales and shipping. Total production is 150,000 bottles, of which 50,000 are sparkling.

The AOP Coteaux du Vendômois (350 hectares total) was officially formed in 2001, but the history of wine production goes back as far as the 11th century. After phylloxera hit, the predominant grape varieties changed from; surin (cabernet sauvignon), auvernat noir (pinot noir), miller (pinot meunier), côt (malbec) and sémillon to: pineau d'aunis, pinot noir, gamay, cabernet franc and chenin blanc, chardonnay. There is a large cooperative producing 60% of total AOP production and only 13 private producers in the appellation.

Farming/vinification practices: certified organic. Patrice encourages biodiversity: there are 150 different plants in the vineyard. The soil is tilled for oxygenation and green harvest is practiced. The wines are vegan.

Bright, full ruby color with violet tones. Fresh blueberries and hints of eucalyptus and gum citrus. A vibrant young port with plenty of natural acidity and balance.

Delicious on its own or as a pairing with fruit, chocolate desserts or soft cheeses.

90 points Vinous
The 2023 Pinot Noir is an absolute delight. Aromatic and light on its feet, it offers up generous crushed red berry fruit, orange peel, mint and hints of spice. This mid-weight, vibrant Pinot offers tons of San Luis Obispo Coast character—it’s a great value, too.

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.