79% Gamay/21% Poulsard. The Renardats are 7th-generation vignerons in the tiny Cerdon du Bugey village of Mérignat. They farm their 13 hectares of Gamay and Poulsard organically and biodynamically (certified as of the 2022 vintage) in these high, rolling, wooded, steep hills of rocky clay-limestone...

100% Sangiovese. Fonterenza's classic Rosso di Montalcino comes from five parcels across their hilly, contiguous 4.2 hectares of Montalcino vineyard. The vines are biodynamically farmed and average about 20 years old, planted on a diverse range of galestro-based soils; all are technically Brunello-...

Predominately Syrah from younger vines, with Grenache, Mourvèdre, Marselan, and old vine Carignan making up the final blend.   The wine-making process is traditional: after a maceration period of 8 – 15 days, the wine is matured for 7 to 12 months in epoxy lined concrete tanks in order to best...

This wine is a blend of varieties originating from the Mediterranean Basin— 50% Alicante Nero, 30% Sangiovese, 10% Carignano, 9% Mourvedre, 1% Alicante Bouschet—sourced from vineyards at 180-250 meters above sea level, the lower and more coastal-influenced vineyards of Ampeleia.  The fruit was...

The majority of the fruit comes from a parcel called Concis du Champs and a small part comes from Les Buttes. It's structured and the most tannic of the reds from the Bachelet brothers. The tannins give support to the dark fruit and floral minerality on the palate. Aged for 24 months in barrel.

From terraced vineyards around Hollenburg with Hollenburger Konglomerat and Loess situated between 250 – 300 meters altitude. 100% fermented and matured in big oak casks. Hoch treats each barrel as an experiment, some of the wine has a maceration on the skins, some goes through malo, some does not...

Beatus Ille is mostly Grenache blended with about 15% Cinsault from a parcel named, La Lionne, in the Sorgues district, just at the southern border of Chateauneuf-du-Pape and another parcel. It’s blended with a bit of Syrah from Châteauneuf-du-Pape. It’s 100% destemmed and fermented and aged in...

100% Pinot Noir, farmed biodynamically, from a single vineyard. The vines are 15 years old, and grow in granitic soils at just over 1,000 feet elevation. Aged and fermented completely in concrete egg. Dark ripe cherry and black fruits jump out of the glass with underlying raspberry fruit notes. A...

This 100% Malbec is hand-harvested from a single vineyard in the Gualtallary sub-region of the Uco Valley. The vineyard was planted in 2008 and is situated at 4,600 feet above sea level. The wine is aged in amphora for 30 days, then in 3-6 year old barrels for 18 months. Full-bodied and deep in...

In this wine, Sandra wanted to pay homage to the people of Villabuena de Álava where she is originally from. The vineyards are located at 500m altitude within the valley of the Rivas de Tereso. A blend of Tempranillo and a small amount of Graciano the wine is fermented and aged in large foudres. No...

The fruit comes from a bi-centenary vineyard, and the wine is made the same way as the Matorral— pressed by hand in bamboo ‘sieves’ or zarandas, then fermented in open-top cement vats— but is aged in tinaja, or amphora.      

The “Handwerk” line is hand-crafted as the name suggests:  biodynamically grown, manually harvested and vinified in small quantities.  You want a dry white but don’t want to give up the fruit, ripeness or sex appeal of Riesling? BOOM. This is an explosively flavorful and energetic bottling, loaded...