Wines

Organic / Biodynamic / Natural / No Sulfur Added

This naturally sparkling Rose hails from the Loire Valley in France, comprised of organically farmed Gamay. It is bright, lively, and delicate on the palate with enticing notes of fresh strawberries and rhubarb. The finish is precise and dry.

The vineyards are spread across 25 parcels with vines ranging from 30 to 130 years for the oldest vines. The Jousset’s fundamental and profound respect for nature led them to exclude herbicides and pesticides in favor of the balance that biological diversity promises down to the microscopic level. They believe that to make an original wine it is necessary to have living soils with high microbial activity, a “living” vine, and a balanced life between plants and animals in all of the domain’s parcels.

#27 On The Wine Spectator's Top 100 Wines Of 2024!

94 points Wine Spectator
Bursting with flavor and personality, this offers lemon meringue, fresh peach and Fuji apple notes up front on a juicy, succulent frame, while amber aromas and salted lime accents emerge on the long, expressive finish. Drink now.

The uber rare third wine of Chateau Grand Puy Lacoste. Consisting of 80% Cabernet Sauvignon and 20% Merlot from the superb 2016 vintage. A wine not to be missed by any Bordeaux enthusiast, this is superb! The wine needs about 20-30 minutes in a decanter to fully unfurl. It is drinking in its prime drinking window displaying lovely complexity and an edgeless finish.

Lava Cap’s Cabernet Sauvignon has long been recognized for producing age-worthy wines that showcase vibrant fruit and rich texture. The 2022 Cabernet Sauvignon holds true to this, with a dark purple color, and dark black fruit on the nose. On the palate, vibrant fruit mingles with allspice and clove, framed by vibrant acidity and well integrated tannins.

2018 Double Gold medal winner at San Francisco International Wine Competition! Made from estate grapes in our Hudson vineyard and totally dry. Light and complex, we get notes of cherry, herbs, and leather. - Winery

Vegan friendly.

Organic

Ezio Poggio is a true visionary or, as Italians would say, a personaggio. He is devoted to the revival
of Timorasso, one of Italy’s most dynamic wine grapes. Ezio planted his first vines in 2004,
reestablishing a long-lost growing zone now known as Terre di Libarna along the north face of
the Apennine Mountains, which separate Piedmont from Liguria. In 2011, Ezio successfully
petitioned for official recognition of a new subzone in the southern half of the Tortona Hills called
Terre di Libarna. His daring decision to grow Timorasso at an elevation of nearly 2,000 feet is
without peer, and his unique vision for the grape has yielded white wines of ineffable beauty and
poise. At merely 15 hectares, this small but mighty subzone of the Colli Tortonesi DOC
encompasses the highest elevation growing region for Timorasso. Ezio Poggio is the sole
producer in Terre di Libarna.

Timorasso thrives in white, rocky, calcareous-clay soils, which bear a strong resemblance to the marls, or Marne di Sant’Agata, found in parts of the Langhe. Unlike the Langhe or the Roero, however, very little sand is found in these hills. Terre di Libarna’s significant diurnal temperature swings are mitigated by warm Mediterranean air currents rising up from Liguria. While a relative newcomer to the international scene, the variety has long been esteemed in Piedmont, where Timorasso was often nicknamed "White Barolo" due to its incredible structure and age-worthiness. As early as the 1800s, ampelographers described Timorasso as a noble variety. Leonardo da Vinci, no less, is believed to have been a fan, having included a bottle of white wine known as Timuras and a local cheese from Colli Tortonesi among wedding gifts for Isabella di Aragona.

Characterized by intense, enduring herbal and mineral notes as well as high acidity, Timorasso is mediumto full-bodied with notes of white flowers, subtle stone fruit, and lemon. Due to the presence of an aromatic precursor abbreviated as TDN (trimethyl-dihydronaphthalene) also found in Riesling. Timorasso can yield age-worthy wines that develop great complexity over time. Such bottlings often demonstrate diesel or kerosene notes after several years in bottle. By law, Timorasso cannot be labeled under the Colli Tortonesi appellation if the wine has not rested on the lees for at least 10 months, a technical requirement befitting a structured, age-worthy white wine like Timorasso. While many Timorasso fans draw parallels to Chenin Blanc for its aromatic profile, texture, and ageability, it is singular among native Italian white varieties.

Organic / Natural

Sunflower yeast is used during brewing.

93 points James Suckling

A seductive, refined and well-composed blend of 80% grenache, 10% syrah, 7% mourvedre and 3% cinsault. It shows aromas of spiced cherries, grilled herbs, bay leaves, roasted meat and crushed peppercorns. It’s medium- to full-bodied with finely grained tannins. Seductive and fine with a delicate texture throughout and a warming finish with spices. Drink or hold.

92 points Wine Advocate
The 2022 Chateauneuf du Pape from La Bastide Saint Dominique reveals an elegant, gourmand bouquet of dark cherries, flowers, spices and chocolate. Medium to full-bodied with a juicy core of fruit, it's well-balanced, layered and enveloping with a charming, velvety mid-palate that segues into a fresh, ethereal finish. This blend of 80% Grenache Noir, 10% Syrah, 7% Mourvèdre and 3% Cinsault matured in stainless steel and concrete tanks. It can be drunk any time over the next decade and over.

Organic / Biodynamic

100% Rufete VINEYARD: On terraces 750 meters above sea level with vines over 80-years old. Granitic soils. Organically grown, dry farmed, planted in terraces. Hand harvested into 22lb boxes. WINEMAKING: Careful de-steaming and selection. Spontaneous fermentation with native yeasts. All movement of grapes, must and wine done by gravity. Single barrel. Aged 6 months in French oak. Unfined and unfiltered.

Ruby red in the glass with aromas of strawberries, balsamic and hints of mint and fresh floral. Flavors of mixed red berries and herbs with harmonious balanced tannins and a long finish.

Aromas of blackberries, herbs, and leather plume from your glass. On the palate, enjoy rich flavors of blackberry, black cherry, mouthcoating tannins and a long, earthy finish.

Organic

Reductive when first opened. A decant is recommended.

MED-LIGHT-BODIED, RUSTIC, STRAWBERRY JAM, MINERAL, EARTH, SMOKE, USED OAK

WINEMAKING : From 25-year-old vines; destemmed entirely; ages for one year in a combination of stainless steel and used 600-liter oak casks.

Organic

I Custodi’s cellar master is long-time Etna guru Salvo Foti, and his touch is one of a bianchista (white wine lover) prizing elegance, tension, and keeping the pristine volcanic spice found in these wines. Mario and Salvo have decided to release both red and whites only after extended elevage; it’s another sign of the dedication of this winery to natural and fine wines, a shared mantra also of PortoVino.
Pistus is primarily the younger vines that don’t make it into the Aetneus bottling. Fresh and pure, volcanic spicy, good with a slight chill, and also good not with a slight chill!


80% Nerello Mascalese and 20% Nerello Cappuccio

Organic / Natural

100% Syrah from the northern Rhone, 30 year-old vines.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. The wine has a total SO2 of only 25mg/L.

Organic / Biodynamic / Natural / No Added Sulfites

Old vine Garnacha grown at 500m elevation on poor soils south of the village of Sojuela. This evocative red has lots of sweet fruit and floral notes (violets) over a herbal and forest background -the earthy finish does not hide its charming character. Only 574 bottles produced.

The Valpolicella Ripasso Ca’ del Laito Classico Superiore from Tommaso Bussola is made all from very low yielding, old vines of 40% Corvina and Corvinone, 40% Rondinella, 10% Molinara, and 10% Others. Corvinone in particular is quite rare today because of its low yields and finicky growing habits. Yet, Tommaso claims it is the Corvinone that gives his wines their depth. He calls it the Super Corvina, saying that it produces stronger, denser, richer, more perfumed wines. This wine offers up a deep, complex, and vibrant bouquet of sweet blackberries, a bit of red currant, a gorgeous array of spice tones, a fine foundation of soil, a touch of new leather, and a top note of sultana raisin. On the palate, the wine is pure, full-bodied and very expressive, with superb focus and grip, a beautiful core of fruit, fine mineral drive and bounce and a long, tangy moderately tannic finish.

Grapes were hand-harvested from vines ranging from 5 to 30 years old, pressed, then fermented with selected yeast for ten days. Then refermented on the skins of Amarone for another ten days. Finally, the wine is aged for 17 months in 700L Austrian oak - second passage.

Ca’ del Laito was a place-name for a vineyard that straddles the ridge above Quintarelli. Tommaso purchased the vineyard (and the little workhouse there) from Masi in ~2002. Tommaso Bussola is now often mentioned along with Giuseppe Quintarelli and Dal Forno Romano as the top estates in the Valpolicella appellation.

Organic / Natural

Lightly smoky/cedarwood aroma, suggesting a touch of positive reduction. But also the stoniness that comes from granite soils. Underneath those complexing notes there's pure, piercing citrus and green fruits. There's marked tension and slight chalky effect in the dry texture. Seems austere – in a good way – and there's no lack of fruit at the core. Bone dry and a touch salty on the finish. Just so salivating. And then an unexpected creaminess at the very end of the long finish. Piercing purity.

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.

This Bordeaux blanc is definitely past its prime but wine drinkers with an interest and enthusiasm for whites with age may find it enjoyable. The wine has turned golden in color and has a mild nose of burnt caramel. The palate coats and is textural with nuttiness and more caramel. It finishes like a dry sherry. It might be good with aged Gouda. With this forewarning we will only sell the bottle on a no return basis.

Organic

Although native to the Côte d’Or, Pinot Noir has been cultivated in the Val d’Aoste since both regions were under the Burgundian Dukes in the Middle Ages. While 70% of Grosjean’s vines are French clones, 30% are the rare Wadenzwil cultivar. Grosjean’s example blends varietal typicity with raciness and freshness. The vineyards are at a high altitude (600-750m) and steep incline, allowing for the distinct alpine characteristics to show through. Vinification in wood casks with daily punching down for three days, followed by 10-12 days of settling before aging partly in steel, part in oak.

Organic / Biodynamic

The review is on the previous vintage.
94 points Wine Advocate
The old Reto white has been renamed with the name of the family, as it was the first year they used the new family vineyards that represent close to 40% of the blend of the 2022 Ponce Blanco. It fermented in 600-liter barrels and 1,000-liter foudres, where it matured with lees for seven months. The Albilla grape from Manchuela, which is different from the Albillo from Gredos, Ribera del Duero or the Canary Islands, keeps low alcohol (12% this year) and high acidity and freshness (pH 3.1 and 6.2 grams of acidity), which give it a sharp, fresh and austere profile. The name can be a bit misleading, as it's not the top for whites as it is for the red. There's always a citrus touch with hints of grapefruit. It has a tasty palate with a combination of acid and bitter flavors that give it an austere profile. It's a serious white beyond the price point.

93 points Wine Advocate
I love the textbook nose of the 2016 Señorío de P. Peciña Reserva, as it is earthy, spicy and developed, with notes of leather and vanilla and a touch of smoke and brick dust. It has ripe fruit without excess and a medium-bodied palate with great balance and freshness. It has pungent flavors and is powerful and ripe without excess at 14.5% alcohol and with polished chalky tannins. This matured in American oak barrels for 36 months, during which time it was racked every six months. 42,000 bottles produced. It was bottled in September 2020

Organic / Biodynamic

50% Garnacha blanca 50% Tempranillo blanco

Near Sojuela, at an altitude of 800 metres, lies the Cañada Real Galiana, where sheep on transhumance stopped to drink at an ancient spring of crystal-clear water before beginning the ascent towards Soria and across the Moncalvillo mountain. Made with Trempranillo Blanco and Garnacha Blanca grapes, this is a clean and fresh wine, full of aromatic nuances with hints of the fruits and flowers that mark this shepherds' route. A white wine different from the typical Rioja ones.

Organic / Biodynamic / Natural

A wine from and with a horizon. It has established itself as a profound and characterful representative of the variety in the fossil-rich limestone and mica slate soils on the eastern slopes of the Leitha Mountains. Full of power, incredibly complex, nervy and straightforward, wrapped in a fine tannin robe, it radiates with its vitality and stony, lingering length. The vineyards are cultivated according to biodynamic guidelines. Handpicked in mid-September to early October, spontaneous fermentation, left on the mash for three weeks in a wooden fermentation rack, gently pressed with a basket press, matured for 38 months in amphorae and used 500 l oak barrels. 13% abv

Organic

60% Pinot Noir 40% Chardonnay
12 to 18 months Champagne method.
Long lees contact.
Minimal Dosage.

Organic

9% abv