40% Chardonnay, 30% Pinot Noir, 30% Meunier. The Chardonnay is from three plots around Cramant, the Pinot Noir is mostly from their family parcel in Bouzy, and the Meunier is from an old family parcel in Fossoy. Vinified in stainless steel where it goes through malolactic fermentation. Aged on lees...

Direct press of Grolleau from 50 year-old vines into tank for a super bright and invigorating rosé.

100% Chenin Blanc.Rocky soil over grey-green schist with banks of phtanite. Foot crushed and pressed for 4 hours, 3-4-week ambient yeast fermentation and aging for 6 months in stainless steel (35-50%) and 350, 500 and 600 L barrels (50-65%), full malolactic conversion, 10-20 ppm SO2 added before...

In the cellar, they press with whole clusters for three to four hours, then cold settle. Ambient yeasts take care of fermentation. The wine is fermented and aged in 228 and 400 liter used barrels. It’s then blended and aged for an additional four month in stainless steel tanks. It’s bottled without...

100% Baga from estate vineyards of clay and limestone soils. Fermented in stainless steel then aged in used oak barrels for about 18 months

Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The...

A historic field blend of Carignan and Zinfandel from Hawkeye Ranch in Redwood Valley, planted in the early 1900s. The site is certified organic (CCOF) and dry-farmed. These old vines produce fruit with natural balance, moderate alcohol, and lifted acidity, capturing a distinctly Mendocino...

At the base of a slight south-facing slope, at the edge of the valley of the Hautes-Cotes de Nuits, planted in 1964. “Argillas (from the Latin argilla, ‘clay’) is indeed very clay-rich and lies on the floodplain of a nearby river. Here, the etymology of the lieu-dit refers not to the soil’s nature...

Clairet, a traditional Bordeaux style that sits somewhere between red and rosé, used to be produced throughout the Côtes de Bordeaux, but has since vanished. Rouge Clair offers a fresh take on that classic style. 100% merlot from 40-year-old vines grown in clay and limestone soil. Fermentation in...

Paar means pair in German: this wine is made from Alsace’s classic mix of Pinot Blanc and Auxerrois, roughly 60%-40%. From six acres, nestled into the side of the Engleberg hill, made up of clay-limestone soil. Predominantly planted in 1973-74, with a small section dating back to the 1960s. Native...