Certified HVE3*. Sourced from 30-year-old Muscadet vines planted on a gentle slope of sandy/silty soils overlaid on a clay subsoil base. Matured on the lees for six months. Abundant minerals, florals and citrus in the nose with a surprisingly fleshy mouthfeel and a long, fresh finish....

Petit Manseng 93%, Pinot Gris 4%, Chardonnay 3%. Petit Manseng is very well suited to the heavy clay soils and humid climate of the area - retaining high acidity while accumulating sugar through the growing season. Because of frost damage in 2020, Early Mountain sourced additional fruit outside of...

100% Grillo from the east-facing Contrada Modica vineyard, planted in 2011, trained in guyot.  360m above sea level, sedimentary soil with sandy topsoil.  Harvested at the end of August at yields of 40hl/ha.  The grapes were destemmed and crushed, with free-run juice fermenting and aging in...

Vignesperse or "Scattered Vineyards,"  is about 50% Trebbiano and 50% Malvasia from four vineyards, totaling 1.6 hectares, in the villages of Campo, Cascio, Roccalberti, and Antisciana. The parcels are between 50 and 150 years old, at 300-700m above sea level.  Harvested in mid/late September, made...

100% Friulano, the wine that most tells the tale of Marco’s territory.  Made similarly to the Ribolla, and similar levels of production.

50% Sauvignon, Blanc 50% Semillon. 30-year old vines, grown in sandy and gravelly soil with some limestone plots. Aged on fine lees for six to eight months in stainless steel tanks.

Malvasia/Trebbiano/Vermentino from 1ha of vineyard with sedimentary sandstone soil. Average vine age is 60 years. Destemmed, macerated for 10-15 days, fermentation and aging in stainless.1000 bottles made.

50% Grenache Blanc/40% Viognier/10% Roussanne. From certified-organic estate vines just northwest of the ancient city of Nîmes and just south of the Cévennes mountain range. The vines range from 10-30 years old, are planted on varying clay-limestone soils and have a generally eastern exposure. The...

Bristat is Catalan for “wine fermented with skins”. This is made with 100% Garnacha Blanca from 20-35-year-old vines, planted on sandy/clay soils. A short maceration (four to six days) is followed by fermentation in steel where it ages for six months.

100% Chenin Blanc from the organically farmed Jurassic Park vineyard in the Santa Ynez Valley. Planted in 1978, the ungrafted Jurassic Park Vineyard sits at 335m elevation on sandy, well-drained limestone-laden soils.The site exhibits a great deal of vintage variation, with some years leaning...

100% Cortese from Lost Slough – a 300-acre vineyard in the river delta area of Sacramento’s Clarksburg AVA. It is unusually cool for its location and very rich with minerals as the vineyard was once below sea level and still contains many shells in its sandy soil. Whole clusters were foot stomped...

A blend of Listan Blanco, Albillo Criollo, and Verdello (the Portuguese varietal found in Madeira, not to be confused with Verdejo from continental Spain) from Cercado del Pino, a 1.5 hectare vineyard in Orotova.  The Listan Blanco is pressed directly, full clusters, and fermented in concrete.  The...

Grillo from 0.2ha in Contrada Comuna (Mazara del vallo-  iron-rich red soil) and Contrada Abbadessa (Marsala-  limestone-based clay), both over limestone mother rock. Planted in 1977.  The grapes are harvested in mid-September at full ripeness.  Destemmed, crushed, with 24 hours of maceration....

From just two hectares, in a slightly cooler zone than the Chablis, with Portlandian soils.  These soils are slightly younger limestone than their famed Kimmeridgian counterparts, emphasizing the fruit rather than mineral aspects of these classic wines. The vines also are younger, averaging 30-...