San Ferdinando’s Vermentino comes from vines planted in 2010 at 300m above sea level.  This north-facing vineyard has sand in the first 20cm of soil, with compact grey clay below.  Freshness and drinkability, rather than concentration, are the objectives in the wine, so the number of bunches per...

100% Montepulciano, sourced from a long-term contract that DeAngelis has with a grower family across the Abruzzo border. Made in stainless steel.

'il Rosso' is 92% Gaglioppo (from the hillside vineyards of Sant'Anastasia and Muzzunetto, at 100m asl) and 8% Magliocco (from the seaside vineyard Fego, at 0m).  Both sites have typical clay-limestone marls. Harvest is in late September.  The grapes are co-fermented spontaneously, with a brief...

Contrada Salandra’s Piedirosso explores what is possible with this grape from this appellation. Composed of 95% Piedirosso and 5% co-planted ancient varietals (Ricciulella, Marsigliese, Colagiovanna) from the same two sites as the Falanghina.  Ungrafted and trained in the local pergola pozzuoli aka...

Very dry at just 3.5g/l RS. Sourced from Gunderloch's three grand cru sites (Rothenberg, Pettenthal, Hipping), spontaneously fermented and vinified in steel. Red slate  (roten schiefer) coats the tongue and flourishes its herbal, spice-scented signature. 12hrs of skin contact also lends the wine a...

A blend of Romé Tinto, Garnacha, and Jaén, grown on slate, on very poor soils. Fermented with native yeasts in stainless steel aged in concrete eggs and clay for 14 months.  

50% Syrah, 35% Grenache and 15% Mourvèdre. Bottled unfined and unfiltered. Domaine la Montagnette has been practicing organic agriculture since 2003. Ecocert-certified.

This wine is sourced from several different vineyards all around Albares in Bierzo Alto, where the Aurora project is centered; like its sister wine Poula, this is a blend from old vines and is all estate fruit.

The still Glera includes a little Bianchetta Trevigiana and Boschera.  Varioud small parcels selected for this wine, planted in 1960, between 220 and 400m, facing south. The grapes are partially destemmed and crushed, partially direct-pressed.  Spontaneous fermentation is in concrete, as is aging,...

The 2025 Chardonnay was sourced from two organically dry-farmed vineyards: the 49-year-old, own-rooted vines at No Clos Radio (Tualatin Hills AVA) and Marin Estate Vineyard (Yamhill-Carlton AVA). The fruit from No Clos Radio is a later-ripening heritage clone, producing aromatic, bright, and lean...

The mountains of Sierra de Toloño, with their clay and limestone rocky-soils, are perfect conditions to grow Tempranillo. This is Sandra Bravo's "workhorse", the wine that points the way to some of the most elegant expressions of Rioja Alavessa we've encountered. Harvested by hand, mid-October, the...

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 1970's; 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...

From a single parcel on the right side of the Danube with Ambrositsch’s oldest vines, planted in the 1950’s. It’s a mix of ancient varieties that are not known and twelve that are familiar, some of them rare. Brenna Quigley, a renowned geologist, explained in a recent AWMB seminar that these marl...

Cabernet Franc from Barrow Vineyard, a site purchased by Kim and Debra in 2013 on the east side of Seneca Lake. The Bloomers planted this Cabernet Franc parcel in 2015 on a steep, rocky hillside. The Barrow bottling undergoes the same cellar protocol as the Morehouse Road Cab Franc - fermented with...