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.

Varieties: 90% Glera, 10% Perera and Bianchetta. Harvested by hand. Vineyard: Col San Martino in the lieu-dit “Rive Alte,” 3.5 hectares at 250-270m above sea level. Planted in 1965, 1980, and 2011.  Eastern exposure. Trained in the traditional Sylvoz or Doppio Capovolto. Soils: In the steep section...

The 2024 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...

From the Refugio vineyard, a 6-acre plot planted in 2006 at an altitude of 820 feet in granitic soils and farmed biodynamically. This 100% Pinot Noir is hand-harvested; spontaneously fermented, then aged in stainless steel and concrete egg. Aged three months in bottle prior to release.

Sandra Bravo's white comes from old vines grown in the high altitudes of the Sierra de Toloño (650 meters). Made in stainless steel it keeps fine aromatics and acidity, showing the fresh side of Viura.  

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...

A light fresh glass of apple blossoms and pebbles with a thirst-quenching finish, this is the perfect intro for everyone to the joys of DRY German Riesling. Alc. 12.0%, 7 g/L RS, 7.5 acidity. Pour it, sip it, carafe it, stack it, and have a ball with it. We'll spare you the inevitable puns about...

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.  

This wine takes its name from the vineyard from which the grapes are sourced. (The name of the vineyard comes from long ago, when to access the vineyard was through a big stone portal; the local people started to call it Viña El Portalón—literally, Big Door Vineyard—and the name stuck.) From sandy...

100% Cabernet Sauvignon from Robin Pollard's estate vineyard, located near Zillah in the Yakima Valley. Of the 10-acres planted, roughly 2-acres are planted to Cabernet Sauvignon. Soils are sandy loam over limestone. The wine was fermented with ambient yeasts and matured for 18-months before...

This crisp, zesty, flavorsome dry Riesling comes from rolling hillside vineyards in the southern Pfalz around Ilbesheim. Most of the soils are loam mixed with a top layer of loess -- a decomposed calcium-rich dust deposited from ancient glaciers. The wine was vinified in steel and offers 7+ grams...

8.3g/l RS and 8.5g/l acidity. The Muller Estate Trocken comes this year from old vines from 1983 at the top of the Niedermenniger Herrenberg, a red slate site. Vinified dry in 2/3 stainless steel, 1/3 Fuder barrels. Energetic, crunchy, mineral, and far more serious a wine than it has to be -- as...

From Marco: Rotburger, Sankt Laurent, Blauburger, Merlot and a few white vines, probably planted unintentionally, who knows, Vienna 30 years ago, early 80’s, wild times in a city that was not so wild at the time, at least on the surface. Back to the wine: forest soil and fruits…fermented...

100% Cabernet Franc from Bloomer Creek's Morehouse Road Vineyard, planted in 1999 on the region’s Lima series—silt loam soils over shale outcroppings with varying amounts of clay. The hand-harvested grapes are partially destemmed, crushed, and fermented with whole clusters added back in open-top...