Seated on a plateau in Échervronne, well-draining clay soil, hard limestone bedrock. 100% whole cluster, minimal SO2 addition before vinification, 3-day cold maceration at 12 degrees C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation,...

Located in the commune of Pommard, clay-limestone soils, planted between 1992 and 1998. 100% de-stemmed, indigenous yeast fermentation with very few punch-downs/pump-overs. Aged in barrel for 16 months, no fining, no filtration. Minimal SO2 adjustments during élevage and bottling if needed. Farmed...

Tasting Les Manyes blind is a thrilling exercise. Without a reference point to guide you, you find yourself wandering around the Mediterranean confused if you’re in Spain, the Rhône, or Piedmont. There are a couple of reasons why Les Manyes is so unique in the Priorat. Firstly, this is not Garnatxa...

A blend of Pedro Ximénez (90%) and Muscat d’Alexandria (10%). The Pedro Ximenez comes from vineyards in El Molar planted on schist soils and from El Molar, where the soils are clay-limestone. Harvested by hand, the PX is layered whole cluster in a wine press and gently pressed by foot over a period...

The Terra de Cuques Negre (formerly Vi de Vila Torroja) is Dominik Huber’s “village” wine and among his reds, the only one where he blends Garnatxa Negra with Carinyena. It comes from several vineyards ranging in age from 25–40 years old located around the village of Torroja, which are on primarily...

Arbossar is a steep, north-facing vineyard near Torroja where Dominik farms 90-year-old Carinyena on schist and granite soils. Grapes are hand harvested, left whole cluster and fermented in vat. No pigeage or pumping over and a 2 week maceration before pressing. Aged 20 months in concrete tanks.

Deep crimson blood orange hits the palate, beautifully balanced acidic mouth feel, hints of crushed raspberries and hibiscus flower on the finish.

Tart cherries and hibiscus flowers hit the palate, dry and sparkling mouth feel notes of cherry blossom, garden rose and limestone. Made from organic Sangiovese and Montepulciano d’Abruzzo.

Dry Grapefruit and Amarino.

Angelica is a sweet fortified wine that originated in the early 19th century, when Spanish missionaries planted País, or "Mission" grapes, throughout California. Monte Rio's 2022 Angelica is 80% Mission from the Somers Vineyard, and 20% Flame Tokay from the Old School Vineyard (planted in 1906!). ...

Mencia from 25 year-old vines of Somers Vineyard in Lodi. All organically farmed and hand harvested fruit. 100% whole cluster carbonic maceration for 4 days in stainless steel before being transferred and lightly foot crushed for 4 additional days of maceration. The wine was pressed to tank to...

100% Carignane from 8 acres of own-rooted vines planted by Joseph Spenker in 1900, now owned and farmed by the Jessie’s Grove Winery. The wine was made with semi-carbonic fermentation, 100% whole-cluster and native yeasts. The wine was matured for 10 months in neutral oak barrels before bottling. 

The Zinfandel vines at Royal T were originally planted in 1889, and are co-planted with small amounts of heritage varieties including Mission, Flame Tokays, Black Prince, and Carignane. The wine was made with semi-carbonic fermentation, 100% whole-cluster and native yeasts. The wine was matured for...

River's Edge Vineyard (named for its proximity to the Mokelumne River) is a biodynamically farmed site in the Clements Hills aub-AVA. The Sangiovese vines at River's Edge were planted in the early 2000's in deep, sandy soils. The wine was fermented semi-carbonically in stainless steel for 10-days...

The fruit was sourced from three organically farmed vineyards - Royal T, Mohr-Fry, and Shergill. These own-rooted vines range from 80-120 years of age and produce low yields of concentrated fruit. 100% whole cluster, carbonic maceration in concrete tanks before being pressed into stainless steel to...

Starting with the 2020 vintage, the Tement’s added the name of the microparcel to the bottle Grassnitzberg “Riff”. The wine in the bottle has not changed; it still comes from the same steep, Erste Lage site. Like the Zieregg, it’s fermented and aged in large, neutral oak casks, but for slightly...

Aged 60 months in barrel without any sulfur and then an additional 42 months in stainless steel, on the lies the entire 102 months. It shows its maturity on the palate, in the mellowness in the fruit, but still with plenty of energy and depth of flavor. It's racy, showing an incredible amount of...

NEW with vintage 2020. Ried Zieregg “Kapelle” is on a high plateau just above the winery at 470 meters above sea-level, just next to the Karmeliter Chapel. The area getes sun all day long and is protected by a forest’s edge. The terroir is water repellent, a heavy clay & loam on coralline...

Zieregg “Kår,” pronounced “koar”, is also new in 2020 and means “cold hill”. It comes from a 1.84 hectare steep slope with southwest exposure. It’s the coolest part of Zieregg as it’s the last area to get the morning sun. The terroir here is mostly blue calcareous marl with coralline limestone....