The wines that first propelled Steve's interest in working with Gamay were mainly from Beaujolais; however, Barsotti Ranch, his source for this wine, is essentially a high desert, at 1000 meters in elevation, and the growing season is so much less circumscribed here, than in, say, Morgon.  ...

The goal with this bottling was to create a fun, fruity, chillable wine. The blend is 27% Pinot Noir, 23% Pinot Gris, 20% Gewürztraminer, 14% Pinot Blanc, 10% Chardonnay and 6% Cabernet Sauvignon, all dry-farmed. Fermented 100% whole-cluster with native yeasts; 83% was fermented carbonically. Aged...

A combination of second press juice from all of the white wine holdings covering the entire four hectares. Because this includes everything from the five-year old vines of Kosmopolit to the old-vine Gruner planted in 1960, it's considerably more serious than most wine bottled in the liter format....

75% Syrah and 25% Grenache from the biodynamic Demetria Vineyard in Santa Ynez (sub-AVA of Santa Barbara). The vines (planted in 2005) are on steep, north-facing hillsides at elevations ranging from 1100-1450 feet, some of the highest in the region.  The wine was fermented whole-cluster and then...

Hamacher’s 2nd label. Same vineyards and winemaking but did not fit into the 2016 Hamacher blend. The 2016 vintage was warm but with the varied vineyard sources, it provided plenty of acid and structure for blending from the higher cooler sites.Vineyards: Elevee, Ghost Hill, Lazy River, La Chenaise...

Bright and floral with nuances of strawberry, grapefruit and candied cherry blossom.

75% Pinot Noir/25% Pinot Meunier. Les Murgiers is the beginning of the Boulard range. The fruit comes from certified-organic plots in two Right-Bank villages west of Cumières in the Vallée de la Marne—Cuchery and Belval-sous-Chatillon—where the silty, marly clay-limestone soils favor Pinot Meunier...

100% Chardonnay. Les Rachais is the pinnacle of the Boulard wines, coming as it does from the original family estate parcel planted with selection massale cuttings in 1967. Francis first started making this zero-dosage vintage Blanc de Blancs in 2002, at the time under the Raymond Boulard label....

Viñedo de Xoan is the original Benito Santos vineyard, planted in 1930-1932. It’s half a hectare in size, and located right next to the bodega, in Vilanova de Arousa. The vineyard is 500 meters from the Atlantic Ocean, and there’s always a particularly briny character to this wine. The vines are...

100% Pinot Noir. Petraea is a special Boulard bottling, begun by Francis in the 1990’s when still at his family’s Raymond Boulard domaine. It is a “perpetual reserve”, which works something like a solera: each year some of the new vintage is added to a blended wine that consists of the previous...

50% Pinot Meunier/50% Pinot Noir. From 2 parcels in Cormicy (Massif de St. Thierry) and in Vallée de la Marne. Made from a 12-hour maceration, not from a still red wine being added to a white base. Dosage 2g/l.

Johan Vineyard is located in the new Van Duzer Corridor AVA. The vines are planted on ancient marine sediment, is dry farmed and has been certified biodynamic since 2010.  Ross on the name of the wine: I felt it necessary to discuss why this wine is called 'Scrambled Sticks'.  This is a happy...

Sorella is a Cabernet Sauvignon based blend from the oldest block of vines (planted in 1972) at Champoux Vineyard in Horse Heaven Hills AVA. The first vintage of Sorella was 1994 and was the first blend that Chris made, which eventually led him to make blends for all his single vineyard wines. He...

44% Viognier, 35% Pinot Gris, 21% Muscat. Grapes are destemmed and co-fermented in 1.5-ton fermenters, no sulfur at crush, and fermentation kicks off natively. The grapes are macerated and left on the skins through primary fermentation for 8 days, then pressed off into neutral oak for 5 months....

100% Malbec, harvested manually in small cases around 20 kg to ensure the integrity of each bunch. Whole-bunch fermentation in open tanks, crushed by foot twice a day; aged in concrete vats for 8 months. 2cs left of the 2018 vintage!

10 Year Old Tawny Port is patiently matured for 10 years in seasoned oak casks, blended to obtain the house style and bottled. 100 cases produced.  

100% New York State corn, distilled and aged in 53-gallon barrels for a minimum of 3 years in new American oak barrels.

20 Year Old Tawny Port is patiently matured for 20 years in seasoned oak casks, blended to obtain the house style and bottled. 100 cases produced.  

Maravedíes are an ancient form of currency once used in Castilla and 30,000 Maravedíes was the amount that Don Alvaro de Luna paid a local monastery, centuries ago, for the land where Bodega Marañones is now located. It is a fitting name for this “village” wine made from three terroirs that...

100% Mencia sourced from the El Canto vineyard near the town of San Lorenzo. The soils here are slate and quartz with a northern exposure. 100% whole clusters, crushed by foot; fermented with native yeast in clay amphorae and macerated on the skins for five months with no punchdowns or pumpovers,...

50% Souson, 30% Brancellao and 10% each of Mencía and Ferrol, all from proprietary vineyards composed of granite, schist and clay that are farmed without insecticides, following the principles of Masanobu Fukuoka. Hand-harvested and 100% destemmed. Alcoholic fermentation in stainless steel then...

The ancient people of Cihuatán believed in the Nahual: a people guardian spirit embodied by a unique fusion of sacred animals. The Nahual is the inspiration behind Ron Cihuatán’s first legacy blend, crafted with care to showcase their Mayan heritage. Each bottle features rum from their private...

100% Aglianico (as required by the DOCG). San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in...

• Hand harvested (from 25 y/o vines), crushed, short & maceration. • In the village of Aigle Louis Bovard grows Chasselas on steep terraces with a southwestern exposure (Altitude: 800 meters) on gravelly limestone soils. Here the climate is cooler and more exposed than the more gentle sites in...