This orange wine is 100% Vital from Vinha do Outeiro (vo) from 25-year-old vines grown in Serra de Montejunto, in the region of Lisbon, located ten miles from the Atlantic coast. After 8 days maceration on the skins, it fermented with native yeasts in 1000L dornas and was pressed to age in old...

100% Castelão. This is the PoP’s version of the Castelao wine from Tiago and Antonio. The grapes here also come from Montejunto, north of Lisbon, and undergo a light maceration, with only three days on the skins, and are fermented on whole clusters. The wine rests for 11 months. This is a “junior...

100% Ortrugo. Massimiliano Croci refers to his steep, southeast-facing hillside vineyard as a “beach”: the soils (terre dei fossili piacenzano) are crumbly, sandy clay, full of disintegrating, limestone-rich marine fossils. “Lubigo” translates as “landslide” and is the name of the Ortrugo parcel in...

After years of working with 8 of the top vineyard sites in the Dundee Hills, Eola-Amity, McMinnville and Yamhill-Carlton AVA’s, the L’Ensemble Pinot Noir was created with the idea of expressing the best parcels within these sites. From these parcels, the cuvée is made from the most expressive...

Nestled in the hills of the Yamhill-Carlton appellation lies Nicolas-Jay’s Bishop Creek Vineyard. Of the 13.5 acres under vine, 11 acres are planted to Pinot Noir. The majority of the vines at Bishop Creek were planted in 1988 and 1990, and are own-rooted. Adding to the site’s diversity, the...

Mainly Riesling, Welschriesling and Zierfandler made in one 750-litre barrel with minimal intervention. A slightly cooler cellar corner, a little more air contact, no filtration, no added sulphur; the finished result was a wine completely different to that of previous years. Innocent, almost clear...

Mainly Riesling, Welschriesling and Zierfandler made in one 750-litre barrel with minimal intervention. A slightly cooler cellar corner, a little more air contact, no filtration, no added sulphur; the finished result was a wine completely different to that of previous years. Innocent, almost clear...

This Gemischter Satz is named Kosmopolit as it comes from five sites on both sides of the Danube in Vienna. The grapes are picked on the same day by two teams, each consisting of approximately ten to twelve people. In the evening, all of the grapes go into the press together and the next day after...

The Rosengartl vineyard is a legendary site for Riesling. It is on the right bank of the Danube on the famous Nussberg hill, a south-facing limestone slope that has great views of Vienna. Ambrositsch has eight rows of vines, planted in 2000 and 2001, right in the center of the plateau, the best...

Pentacrine is named for the small star-shaped fossils found in the vineyards. This is a blend of several parcels throughout Vergisson. Fermented and aged in demi-muids; floral with notes of strawberry and juicy pink grapefruit.

Pinot Noir from Bloomer Creek's Auten Vineyard. All grapes were crushed and fermented with 100% stem inclusion for three to four weeks. After pressing, the wine was matured for 24 months in neutral French oak barrels and bottled unfined and unfiltered. This is a high-toned and aromatically complex...

Following in the tradition of Alsace, this Edelzwicker bottling is a blend of Riesling (45%), and Gewurztraminer (10%), and Finger Lakes' Cayuga White (45%), Each variety is fermented on skins for 3-14 days before being pressed and blended, making a light and bright skin-contact wine. Bottled...

100% Cabernet Franc from three vineyard sites - Barrow, Morehouse Rd., and Auten. The Vin d'Eté Cab Franc is made in a light and fresh style for early consumption. Whole clusters are placed in one-ton fermenters, then covered with crushed grapes and allowed to ferment spontaneously. The grapes are...

85% Bonarda Piemontese, 15% Barbera from 50 year old vines. Grapes are left whole cluster. Fermentation is spontaneous without temperature control on the lees. 40 to 50 day maceration with low extraction. Wine is aged in concrete eggs for six to seven months. Unfined, unfiltered.

2021 Also Available! 100% Moscatel Tinto from 80 year old vines. Grapes are destemmed and undergo spontaneous fermentation on the lees. Maceration is long (about 40-50 days) with low extraction. Aged in 1,000 Liter concrete eggs for six to seven months unfiltered.

11% alc., 15g/l RS. 100% Fruhburgunder (an early-ripening variant of Pinot Noir).  Bottled at four bars of pressure, unfiltered and unfined with zero added sulfur. Certified organic and vegan. The wine feels fantastic in the mouth, simultaneously creamy and refreshing. The wine drinks essentially...

12% alc, 6.3g/l acid, 0.7g/l residual sugar, fermented in two Mosel füders (1,000L each) until August then put straight into bottle after malolactic fermentation ended. Left unfiltered and no SO2 added. One füder was from Enkircher Steffensberg and one from Kröv Letterlay vineyards. This wine is...