100% Gamay. From Jean-Paul Brun’s organically farmed home vines in Charnay in the southern Beaujolais. Hand harvest; direct press; natural-yeast fermentation and aging in steel tank; malo; minimal sulfur. Bright-pink with racy, crisp acidity and a long finish that is more mineral than fruity.

Floral notes on the nose with fresh cherry and raspberry on the palate, typical of the Hautes-Côtes de Nuits, where Chevrot grows the fruit. The finish is bright and refreshing, and shines with rich food. One third of the fruit is saignées from the Bourgogne Rouge, one third is a quick maceration...

Praesidium's iconic Cerasuolo comes from four different northeast-facing parcels of Montepulciano, planted in 1965, 1973, 1995, and 2006.  Harvest was from October 17-21, at yields of 5,300kg/ha (37hl/ha).  The grapes are destemmed and crushed, after which a 48-hr maceration on the skins takes...

75% Côt/25% Pinot Noir. From sustainably farmed, hand-harvested estate vines on clay-limestone soils in the Cheverny AOC. The Côt bunches are direct-pressed; the Pinot Noir portion is destemmed and saignée after a brief maceration. They are fermented separately and spontaneously with native yeasts...

100% Ciliegiolo from a lower, more productive part of their vineyards, planted in 2006. Harvest was in the beginning of September at yields of 8,000 kg/ha (about 48 hl/ha). Direct press with just a few hours of skin contact in the press extracting a touch of color. Spontaneous fermentation occurred...

50% Syrah, 40% Grenache, 10% Mourvèdre. From vineyards blanketed in galets, the smooth round stones of Châteauneuf-du-Pape fame, comes a vivacious, garnet-colored rosé with bright red fruit notes. Galets Rosé gets a few hours maceration, eight hours for Grenache and two for Syrah giving the wine a...

100% Grolleau Gris. Technically, this wine is a white, but it has the palest pink color. It undergoes a five hour maceration and is then fermented and aged in stainless steel. On the palate, it has a spicey and citrusy character, always with notes of pink grapefruit and white pepper. Zesty!

60% Pinot Noir, 20% Pinot Meunier, 20% Portugieser. Sites include the cooler side of the Roter Hang and some chalky and loam soils on top of the Rhein plateau. Vinified in steel, macerated briefly on the skins, and closed with a screwcap. Dry, light and animated on the palate with flavors of red...

100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed, juice removed from the skins and spontaneously fermented in small steel tanks to...

SOLD OUT Dry, high in acid and extremely refreshing, this pale pink rosado calls to mind a nervy Txakolina, charged with a uniquely Canary minerality. Direct-press.  

90% Cinsault & Grenache/10% Syrah. From sustainably farmed estate vines averaging 30 years old on clay-limestone soils. The Cinsault is direct-press, the Syrah and Grenache saignée; fermented with selected yeasts; blended and aged in stainless steel tank without malolactic fermentation and with...

100% Petit Menseng from the Fenaughty vineyard in El Dorado county. Vines are planted in volcanic soils at 2600 feet elevation. The grapes were lightly foot-crushed and then lightly pressed into tanks for fermentation (wild, of course!). 

100% Pinot Noir grown organically in limestone; 100% press-juice vinified in 2500L double stück casks with a short soak, no malolactic. This delightful rosé is light in color with lip-smacking freshness and spicy fruit.

"2016 was my first vintage and I made it with Grenache and Tempranillo grapes from two 30+ year old vines, bush-pruned, and located in Rioja Alta, where the soils are of calcareous clay type and have a slightly higher iron percentage than the rest of the district." - José Luis The wine, made at a...

This miracle of a wine is made from grapes of two vineyards grown on clay and limestone. The tiny production is made of 50% free-run juice and 50% one day maceration. Like all other wines from Pardas, it is made from organic grapes and ferments spontanesouly. It ages in stainless. Really a unique...

100% Sangiovese Piccolo. Dora rents and works these vines, not far from the home estate outside of Montepulciano, just as she does the home vines: by hand, purely organically, and with meticulous care. There are two main branches of of the Sangiovese family: Piccolo and Grosso. While Sanguineto's...

100% Gaglioppo from massale selection. This parcel- Vigna Fego- has clay/marl soils, and is very close to the ocean; farmed organically, with cover crops and wild herbs. The average age of the vines is 9 years, and the site is planted with 5,500 vines per hectare. The fruit is harvested manually at...

A blend of Pinot Noir, Zweigelt, and Cabernet Sauvignon: a wine in its birthday suit. Whole grapes fermented on the skins and then stored on the lees in neutral 600L oak barrels for a couple of months. Unadorned, unfined, unfiltered and certified organic.

A blend of 52% Cinsault, 24% Grenache and 24% Syrah. Sourced from Olsen Vineyard, a Rhone powerhouse vineyard located in the Yakima Valley AVA, this fruit was intentionally grown for rosé.  Destemmed and left on its skins for an hour before pressing. Aromas of fresh strawberry, grapefruit,...

Rosé Terrassen comes from the chalky conglomerate soils of the Kremstal. 2020 has a bouquet of fresh forest berries, sour cherries, blackberry leaves and a floral touch of violets. On the palate, the wine is firm and fresh, with a subtle play of fruit and pleasant spice. Mostly Zweigelt blended...

100% Zweigelt, spontaneously fermented and aged in burgundy barrels with flor in the warm cellar. After a month long fermentation, the barrels are not topped off and the flor begins to develop. The wine spends at least five months with the flor before getting bottled. The juice is all second-press...

Malbec (34%); Cabernet Franc (33%); Tannat (33%) from 3 different vineyards (Layne Vineyard, Mae’s Vineyard, Kelly Vineyard) Directly pressed minimally on skins. Juice was then put into stainless steel tanks to settle overnight. It was then transported to neutral french oak where it underwent...

A blend of 3 Carignan blocks (Billy’s, Coyote Rock, Mitchell Jacks) from the Poor Ranch in Hopland, Mendocino. The oldest block, “Coyote Rock,” was planted in 1943. The Poors are 5th generation farmers and this property has been in their family since the late 1800s. They have never irrigated their...

Inspired by a trip to Beaujolais many years back, Steve Edmunds and Ron Mansfield took the great risk of planting the first known true Gamay Noir at high elevation in the Sierra Foothills. At 3330’ it’s one of the highest vineyards in California which can have favorable diurnal shifts of warm days...