A blend of Unaged Calvados and Cider aged for 14 months in French oak barrels 17% ABV

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...

100% Syrah. Direct press, stainless steel tank fermented. Certified Organic, Practicing Vegan. A medium-pale rose with zesty fresh strawberries in the nose, a round & dynamic mouthfeel and lasting, refreshing red fruits through the finish. Essentially, the perfect bistro wine.

Sauvignon Blanc with 10%  Sauv. Rose & Sauv. Gris rounding it out.  Direct press; spontaneous fermentation; malo; tank aging; no filtration.

Gamay of up to 60 years old planted on clay yields a structured, concentrated wine. Vinified & aged in tank, bottled unfiltered.

80% Nebbiolo/20% Vespolina. These 40+-year-old vines grow on a hill of sandy, mineral-rich volcanic soils overlooking the sanctuary ("santuario") for which the winery is named. The farming is organic and the harvest by hand. Only the most perfect bunches go into Lozio, with the rest going into the...

100% Erbaluce. Planted in high hills on the volcanic soils of Boca DOC in Alto Piemonte, the few rows of vines in this tiny parcel average 40 years old, are organically farmed and harvested by hand. The grapes are destemmed and fermented with native yeasts in stainless steel. Maceration lasts about...

The terrible floods of the Maule River in 2023 hit Gonzales Bastias hard.  Their vineyards were flooded, although luckily, without damage to the plants, since their advanced age withstand such ocasional disasters.  But their cellar and winery were wrecked.  As a result they felt "headless", and...

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.      

4 grain 62% corn (+ malted barley, wheat, and rye).

53% Merlot, 31% Cabernet Sauvignon, and 16% Cabernet Franc from the Pollard Vineyard in Yakima Valley. The 10 acre vineyard is south-west facing and densely planted on sandy-loam over limestone soils. The wine is matured for 18 months in French oak, 20% new. 13.8% alc.

The “Handwerk” line is hand-crafted as the name suggests:  biodynamically grown, manually harvested and vinified in small quantities.  You want a dry white but don’t want to give up the fruit, ripeness or sex appeal of Riesling? BOOM. This is an explosively flavorful and energetic bottling, loaded...

The Leiner Pinot Noir “Handwerk” is grown biodynamically in a mix of bundsandstein (colored sandstone) and alluvial soils on gentle slopes protected from inclement weather by the nearby Pfalzerwald (Pfalz forest). Harvested at low yields of 60hl/ha, fermented naturally and aged 9 months in neutral...

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...

70g/l RS, 10.5g acid, 8% alc. Harvested on 75-year-old un-grafted vines in the southfacing Fossem part of the vineyard, and was fermented down to sweet levels of residual sugar. Yields are miniscule at 20hl/ha.