Limited Addition out of the Wilamette Valley.

2023 Piquette

Piquette is an ancient beverage as old as wine itself, enjoyed as a low alcohol and sustainable beverage. Their Piquette is still, not sparkling, because they don't include the optional addition of sugar to fermentation which creates bubbles. They prefer to make a low calorie and low alcohol dry wine of around 7% alcohol by volume. Each year we release our Piquette in the first months of the new year as these wines are meant for early enjoyment within the year. `This is a perfect wine to pair with afternoon drinking in the sun at a picnic or with snacks at a bbq.

2022 Field Blend of Cab Franc

The 2022 Field Blend Cabernet franc has slightly more than usual of old vine cab franc bringing in some black currant, tobacco leaf and volcanic clay soil refinement to the fresh young raspberry leaf and herb driven flavors coming from the younger vines. The blend is fresh and medium bodied. This wine is delightful with a grilled or roasted meat, grilled and marinated vegetables (especially peppers), tuna steaks, or grilled salmon.

We were really taken with them because of the role they have carved out for themselves in the crowded Oregon wine firmament. Bree and Chad Stock are helping to mark out what it means to be a winemaker in the Northwest. Bree Stock has been a Master of Wine since 2016, holding one of the highest qualifications in the wine industry. She is Oregon’s first MW and the only female MW in the Pacific Northwest. She sits on the board of Assemblage Women in Wine, Masters of Wine North America and Demeter Biodynamic and co-founded, with Chad, Constant Crush Advisors in 2017 to deepen their commitment to knowledge and idea sharing and to expanding access to sustainable and innovative vineyard and wine production. Chad Stock holds a Bachelor’s Degree in Enology from Cal State - Fresno, apprenticed at Rudd Winery in Oakville, CA, before moving to Oregon to launch Antica Terra. In 2011 he launched his own wine brand “Minimus”. Chad explores viticulture and wine production theory across the state of Oregon and has become the top advisor and consultant in the State for minimal intervention winemaking, vineyard establishment for alternative grape cultivars, and technical education for innovative and rare wine styles. Limited Addition is a component of their attempt to help growers convert to regenerative organic farming practices, which increases genetic diversity, provides better and longer term seasonal and winery related work. Thankfully, the wine is pretty great as well!

La Collina's "Luaris Secco"

I am enchanted by this winery: theirs is the story of collective ambition coming to fruition. The Cooperativa Agricola La Collina was founded in 1975, in Emilia-Romagna, by 12 young men with ambitions to do something new. Their co-operative farm has produced far beyond their initial ambitions, however. As a co-op, everyone would be equal, the farming would be traditional, and they would produce some of the regions most famous vintages: Parmigiano Reggiano and Lambrusco. They also hoped to offer this environment to folks who were recovering from drug and legal problems. The farm grows vegetables, fruits, and cereals; keeps livestock; and makes wine, sausages, honey, pasta, and meat products. They also proselytize biodynamic and organic farming through educational field-trips and workshops. It was never a question for the co-op how to farm. The wine itself is a delightfully light sparkling wine. It has notes of orange blossom, lemon zest, and honeyed biscuits, with a dry and fruity finish. It would be tremendous with a cheese board or charcuterie plate.

Second, we have Cuse Wine Co.'s Monkey Jacket 2020.

Cruse Wine Co. is Michael Cruse's opportunity to show off the fruit driven and approachable wines that should be a hallmark of the golden state. They are easy and pleasurable, but balanced and thoughtful. He does not grow his own grapes, but sources from biodynamic and organic vineyards Napa and Sonoma, aiming to steer those grapes in very different directions than what made California wines famous. The flagship wine of Cruse Wine Co. is the red blend Monkey Jacket (named for an old sea shanty). This wine embodies all the things Cruse Wine Co. is meant to be, as it’s a blend of Valdiguie, Carignan, Tannat, St Laurent and mixed field blend reds and provides incredible drinkability with brightness and ample structure. It is a table wine in the best sense of the term: fruity, quaffable, and yet able to impress anyone. The wine itself is fantastic, with violets, and darker red fruits on the nose. It is earthy with minty and savory qualities, with medium red cherry and bright acidity. The finish is clean and simple with refined tannins.

Gaspard's Touraine Rosé (2022)

Gaspard is a house label from the importers Jenny & Francois. This importer focuses on Natural Wines from small vineyards. From the Loire Valley in France, it is a blend of Pineau d'Aunis, Cab Franc, and Gamay. Sporting a gorgeous red berry hue, it is redolent with raspberries, strawberries, and cranberries with a bit of white pepper. The grapes are sourced from sustainable and organic vineyards, where the soil is limestone and clay. This soil provides a bit of dry grip on the back of the palate to balance out its fruit forward approach. The result is a full, fruity wine with nice acidity that works for pretty much any occasion - from an afternoon with friends, to appetizers, or an herbed chicken salad, there isn't really a bad way to enjoy this rosé.

Podere Ruggeri Corsini's Dolcetto d'Alba (2021)

Upon buying their property in Langhe (Piedmont region), Italy, this family owned and run winery dedicated itself to making wines that are friendly to the environment and work to restore the earth. From certified sustainable growing, the use of lighter bottles, phyto-purification, and the installation of solar thermal panels, they are investing in the land. The wine itself is lively, with a full and lovely aroma, and some light tannic grip. The finish has a pleasing black pepper quality, which provides great structure. The grape, Dolcetto d'Alba, is a variety that is increasingly rare. Barberas and Barolos provide a higher market price, so grapes like Dolcetto are left to those growers who love it and desire to preserve it for its historical value (as well as the lovely wines it makes). It is a wonderful food wine featuring fresh fruit and violet notes, finishing zesty and dry with a bit of an almond finish. It is wonderful with pasta bolognese (try it with zoodles, spiraled zucchini!), bbq chicken pizza, or chicken parm.

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Domaine Luc Lapeyre, Les Pieds Rouges (Grenache, Cinsault)

At Domaine Luc Lapeyre, an organic outfit, the biological rhythms of the vines determine the shape of life. Thus, to make wine, for them, is to observe, listen, breathe, and strive to understand. Every bottle is a culmination of history, though not an end, and an invitation to participate in history with them. Made in the backwoods of the South of France, the grapes are hand harvested and processed in the same way that wine has been made for centuries.

This wine has inviting aromas that suffuse the palate with strawberry, blackcurrant, red cherry and rose. This light juicy red is made with the juice of the grapes trampled by feet (“Les Pieds Rouges meaning “The red feet”) then fermented in barrels: with a short maceration and fermentation without added sulfur. This red is all about light fresh fruit with refreshing acidity, low tannins & an easy drinking style. It is delightful as an aperitif, with pork dishes, as well as vegetable terrines

Fattoria di Sammontana, hianti (2021)

The Farm (Fattoria) in Sammontana has existed in Tuscany for nearly 900 years. The current owners, who've farmed the land for four generations now, is entirely organic and biodynamic, intending to preserve and sustain the traditions and winemaking secrets of the land. The soil, filled with gravel, stones, and pebbles, gives the wine its character. Fortified by green manure (the legumes and grasses they plant between rows), they follow the rhythms of the moon to determine pruning, fortifying, and harvesting their vines. Fermenting is done with native yeasts and no filtering or clarification is used - they desire the wine to express itself as a product of a particular environment at a particular time.

The Chinati is the most typical and traditional wine of the estate. It is young, fresh and lively, and light to medium bodied. Notes of tart red fruit, black cherries, tomato leaf, and balsamic dominate and pair well with with pizza, pasta (in my mind, when I tasted this, I imagined drinking it while making a bolognese sauce!), or carnitas

SONDER WINES, Orange Wine Yakima Valley (2022)

Riley Miller, the winemaker behind Sonder Wines, is driven by simplicity & authenticity, striving to make lo-fi wines that showcase each vineyard and as well as whatever is happening in the terroir in a given year. Having learned the art of wine making in the northern and southern hemispheres, he fell in love with bright, fresh, and delicious wines. Minimalist intervention sounds easy, but it takes a tremendous amount of effort and intent, both of which he excels at.

This mix of Viognier, Marsanne, and Roussanne combine in a food-friendly orange wine that displays a fabulous balance of funk and freshness. Floral and peachy aromas lead the way, with notes of stony minerality, a phenolic quality on the palate, and a bright finish. Its bright finish makes it very food friendly: works very well with Mediterranean food (especially lamb and goat), roasted eggplant, fried chicken, or grilled veggies.

VOLAGE Saumur Champigny Rouge from Domaine des Clos Maurice

Les Clos Maurice had been in the Hardouin family since 1783. Mickaël Hardouin, who succeeded his father Maurice in 1997, brought a focus on biodiversity and the upholding the tradition of the region (they obtained an organic certification in 2012). The Baulé family bought the estate in 2020 and became biodynamically certified in 2021. To be biodynamic is to follow a philosophy: remain as close as possible to the natural cycles of the vine and surrounding biodiversity. It is, above all, the observation of living things in relation to cultivation, preparation, and the lunar calendar. It is an attempt to put a place into a bottle.

Saumur Champigny is a great Loire wine, mainly made from Cab Franc. Its finesse and fruitiness is accented by limestone subsoil. Fruity and tannic with fragrances of black and red currant. Fresh and easy to drink, Volage is easy to drink and goes very well with moments of conviviality where wine is the link of the evening. Cab Francs, in general, are fabulous with grilled green vegetables, enchiladas verde or anything with salsa verde, grilled tuna or salmon, or a sharp cheese.

Item descriptionFabian Jouves, Haute Côt de Fruit Cahors, MALBEC (2021)

An evangelist for natural wine making, Fabien Jouves decided he'd had enough of Bordeaux and its devotion to chemical wine processes, and so returned to Cahors and Malbec. On his families land, he converted the agriculture to biodynamic while also expanding their holdings. While the main project is to make fantastic wines, it is also to nudge other growers in the region towards organic and biodynamic growing processes. When growers agree to these practices, he will make and sell wine for them, rebuilding a connection to the earth that was lost with chemical practices.

In the process, his Malbec becomes a juicy, fresh-faced crusher ready to drink anywhere and anytime! It is dripping with mulberry, cherry and spiced plum. Liquorice nibs, blackberry panna cotta, vanilla yogurt and saddle leather combined with some delicate acidity, create a full bodied and approachable, yet complex, wine. Delightful with grilled meats, while cooking a feast, or contemplating what small changes might create new possibilities.

Second, we have Domaine Giachino, "Giac Builes" Pet Nat 2022

Wine producers for over 20 years, the Giachino estate vineyards are organic and natural. Respect for nature and the environment has always been paramount. Their complete conversion to organic farming in 2006, the result of a long process, meant moving away from conventional wine-producing methods and questioning the very nature of their work. It also helped them understand their vines as living things that changed and adapted to the conditions around them. This deep involvement in the land has helped them bring forth their region's essential flavors. They make wines that could only come from Savoie.

This sparkling organic wine is the most recent product from the Giachino estate. Giac’ Bulles by Giachino estate is a round, fruity Pet Nat with crisp notes of green apple, pear, and citrus. Bright minerality and an airy finish, yet somehow rich, for balance. At 11% ABV, it's the ideal pairing for brunch or appetizers. It is, in a word, a joyful wine.

Luzador's Tinto Los Andreses 2021

This Spanish wine is one of the more unusual wines I've ever tried, and I'm delighted to share it with you. While Granacha and Tempranillo are fairly common these days, the winemakers do something very different with them! It all starts with organic and biodynamic farming. Their process requires constant attention to the land and the vines. The cycle begins in November with detailed analysis and pruning. Through the year, the soil is replenished with green biodynamic manure, all made on the farm. Pests and diseases are addressed organically.

This is a fun & fresh wine with a lovely combination of dark red fruits, like cherry, pomegranate, plum, along with some juniper and subtle dark spices. The mid-palate has a deeper, earthy and tannic feel, with umami qualities. The soft, moderately juicy texture is perfect for serving cool (58-60 F) or room temp, and pairs with appetizers, pizza, grilled foods, and light meat dishes

Next, we have Rocca di Montegrossi's Chianti Classico, 2020.

Rocca di Montegrossi is located in one of the finest sections of Chianti Classico. Marco Ricasoli Firidolfi's roots go back to the families that defined Chianti Classico and he follows the methods they used. The estate is mainly woodlands, with smaller portions reserved for vines and olives. The vines are cared for daily: through pruning, treating with organic and biodynamic manuring, and hand harvesting.

The Sangiovese which forms the main body of Chinato Classico is elegant, balanced, and has a lovely minerality. The addition of Canaiolo grapes adds to the rich complexity. It has a lively ruby red color, accentuated by violet reflections, and aromas of wild berries and sour cherries. It has a lovely structure, savory notes, and a slight tannic edge, with a soft velvet feel. It is a wine that can easily mature for a period ranging from 7 to 10 years, if you have patience. Perfect for being warm indoors while the temp drops and the rain meter rises. It accentuates steaks, mushrooms, and all sorts of dinner parties.

Tôpette, a Chenin Blanc from Les Erraces

Maïté Perrocheau and Warren Truchon formed Les Errances in 2017 and 2018 they started making their own wines. The land itself has been been organic and natural for at least 10 years. Combined with a strong pedigree in training, they have a fantastic foundation from which to make tremendous wines. Tôpette is dry, but with the lovely deliciousness Chenin typically brings. The aroma is open, with yellow fruits, pear, and citrus. The finish is clean with a balance between tension/acidity and an elegant fullness. It is wonderful with shellfish, lean fish, and fruity desserts.

Domaine des Clos Maurice La Piéce d'Or (Saumur Rouge Cab Franc)

Located in the winemaking village of Varrains, the Hardouin family had farmed their land since 1783. Mickaël Hardoiun began converting the property back towards traditional viticulture, obtaining a biodynamic certification. Mickaël sold the property in 2020, but Clos Maurice share this love of traditional, hand-harvested, and low-intervention winemaking. The resulting wines are a lovely reminder of what wine was like long ago. Ideally, you will have time to decant it and let it breathe for up to a half hour before consuming. On the palate, notes of fresh blackberry, wild blueberry, blackcurrant leaf, and forest floor, with a delicate tannic body, make this an archetypal Loire Cabernet Franc. It goes really well with grilled salmon, beef carpaccio, white meats, soft cheeses, or lively conversation.

Item dFirst, we have Leon Boesch's Edelzwicker (Riesling, Pinot Blanc, Gewurztraminer, Sylvaner, Pinot Gris, Muscat blend)

Domaine Leon Boesch is located in the commune of Westhalten, in the heart of the Ballons des Vosges nature reserve. 11 generations of winemakers have upheld the tradition of producing fine Alsace (and this is a blend of all the main Alsatian varieties) wines. They have had a Biodynamic certification since 2000 and, in accord with their generation spanning traditions, remain organic. The French ECOCERT certification means all the grapes now produced by Domaine Leon Boesch are grown without the use of chemicals. In 2010 the domaine expanded and added a new underground cellar fashioned from natural materials where the white wines are now stored in old oak tuns and the red wines in barrels. The Edelzwicker has only recently been available in the US. Candied lemon and racy acidity make your mouth water for savory broths, white meats, and starchy winter dishes (perfect for the wild weather swings September often brings!).

Second, Domaine Jousset's "Exile" Rose Petillant-Naturelle NV (2022). (Gamay & Grolleau)

Lise and Bertrand Jousset moved to the Loire in 2003 and fell in love with the vines and terroir. We have here a Pét-Nat made from 40-year-old organic Gamay vines planted in clay and chalk soils. Sumptuous on the palate with lively, red-berried flavors. Fermentation was started in older, large barrels and then finished in bottle, resulting in an effervescent wine. On the palate, it is off-dry, with soft aromas of strawberry-banana cream and clean grapefruit. With a tart cherry yogurt finish and pleasant minerality, it is balanced, complex, and easy to drink.escription

Durin, Riviera Ligure Di Ponente Rossese (2021)

Winemaker Antonio Basso tends some 259 separate, small vineyards on steep hillsides just three miles away from the Mediterranean. Because the altitude here ranges from 150 feet to as high as 2,100 feet, vine growing is complex. It can, however, lead to some really wonderful results! Wine makers here have to approach it as a passion. The wine itself has a ruby red color with a lush, fruity, and intense aroma. Dry and rich, yet also soft and warm, this Rossesse is medium-bodied and lightly tannic. It pairs well with pasta and meat sauce, fish soups, or delicate white meats.

Sonder Wines, Field Blend Co-Ferment Columbia Valley (2022)

Having learned the art of wine making in the northern and southern hemispheres, Riley Miller fell in love with bright, fresh, and delicious wines. Minimalist intervention sounds easy, but it takes a tremendous amount of effort and intent. This bottle is Grenache and Picpoul, which were picked together and fermented together on skins. 100% whole berry fermentation, pressed halfway through fermentation to limit extraction resulting in a light, quaffable dark rosé . Serve slightly chilled.on a warm afternoon, with cheese and crackers, burgers, or baked salmon.

BIG SALT: Orange Rosé. 2022

This is a such a singular wine, I couldn't be more excited for you all to try it! Dry, with a lovely salinity, this Oregon wine evokes a warm day at the ocean. It is strange and wonderful at the same time! Grown at 1,500 feet in the volcanic soil of Booth Hill by the Hood river, this 50% Pinot Gris has a strong earthy grip without the strong floral notes you might expect. Muscat and Gewurz are used to spur native fermentation. Big Salt “Orange Rose” has a cloudy, orange amber hue. You may detect ginger, turmeric, Pinot gris, and the tropical island vibes that skin contact Gewurz and Muscat provide.

The wine makers seek out underappreciated grapes in Oregon and Washington, believing that with the right conditions (natural yeast fermentation, organic production, a careful attention to terroir and blending), the grapes will produce something wonderful. This wine would be great with oysters, sea food, goat cheese, Niçoise salad, and also Thai food.

Next, L Lac, 2021

The Piona family has been growing grapes and making wine for nearly 80 years. Franco and Luciano Piona, the current heads, are focused on techniques aimed at helping nature express itself. Interest and curiosity led them, in 2010, to LLAc, a single-product vineyard on the shores of Lake Frassino. LLAC is a micro vineyard in the heart of Lugana that produces a very small amount of wine.

WIth aromas of elderflower, pineapple and grapefruit and a palate fresh with ripe yellow peach, it is a delightful summer wine. It also has a great structure and balance, so it enhances the food (and company) you share it with. It goes best with fish, shellfish, and cheese, but also is delightful at the lake or on a patio.

Crowley Wines' "Willamette Valley Chardonnay 2020"

Crowley was founded in 2005 with a focus on transparent, terroir-driven winemaking. The high elevation, family owned vineyards they work with give a lovely leanness and minerality. Committed to non-irrigated and low impact farming, they are members of the Deep Roots Coalition and their primary vineyard sources are LIVE certified or certified organic. For Crowley, a bottle of wine is a snapshot of a given time and place: for an Oregon grower, 2020 meant smoke. Many wines suffered, but their Chardonnay prospered - a circumstance aided by varietal structure and particularities in their process. The acidity crackles and the salinity and minerality are pronounced on the nose and merge with delicate floral notes. The hightension entry gives way to a softer, lightly oak-tinged palate that’s jumping with fruit. Flint and matchstick hang in the background, along with the typical lemon-lime and pear that defines their style. This is a wonderful wine with mild and creamy dishes (risottos or soups) or with buttery and lightly seasoned fish or poultry.

Next, we have Domaine de I'Dylle, Mondeuse"Le Tithonien" 2021.

In 1840, François Tiollier bought land teeming with fruit trees and vines, christening it Domaine de l'Idylle. Albert Tiollier, his nephew, eventually took over the estate, turning his attention towards wine production and away from fruit. Before the WWII, Albert handed the reins to his son André who, together with his wife Henriette, became the first generation to bottle the wine on site. This was an important step in the development of several lesser known local grape varieties. Grown on steep slopes rising on the southern flank of the Savoie valley, sunshine dominates. The Alpine climate encourages balance. Cool nights and radiant days give the wine a crisp refreshing quality. It's aromas start with ripe black fruit and flowers, slightly spicy with some mint notes. In the mouth, the soft structure is characterized by the finesse and elegance of the tannins. It is fabulous with roast red meat and chocolate cakes!

AZIMUT: NEGRE PENEDES 2019

In the village of Grabuac, Spain, the Suriol family have been farming since the 1600s on a 15th century estate. They grow most of the 100% organic (certified in 1996) and natural, biodynamic wine themselves, though they purchase some of their neighbor's similarly grown grapes. While they would love to boast about 500 year old vines, phylloxera killed all their vines in the 1890s, so their vines are merely a century old. All the yeasts are indigenous and most of the power for production comes from solar panels. Until we can all go and stay at their rustic hotel, it is a fabulous way to experience the joys of Catalonia! Not particularly dry, it is wonderful with red meat, mushrooms, and acid red sauces.

ALPENFIRE: AIRLIE RED Cider

Based out of Port Townsend, Alpenfire had the opportunity to plant the orchard they wanted in order to make the ciders they desired. To do this, they had to clear 3rd growth scrub and logging waste, toil more fun to recount than to actually do, unfortunately. However, they were able to plant a mix of European bittersweet and bittersharp apples as well as heirloom Washington apples that they have been absolutely delighted with. They have a non-interventionist approach to growing and each vintage tells the story of how the orchard grew that year. They are organic, relying on the forests that surround them to minimize the diseases and pests that other orchards use pesticides to keep in line. The award winning Alpenfire Glow is fermented from the Airlie Red, an organically grown apple from the south end of the Willamette Valley. Its red flesh is used to create this single varietal rosé cider. No filtration, adjuncts, colorings, or other fruits are added to this cider, just full strength fresh pressed red fleshed apple nectar.

Cellar Pardas' Rupestris 2021

When we return to our roots, we don't do so with the intention to simply redo what has been done in the past. For many of us, roots are an opportunity to reinvent the present through careful study and appreciation of what has been done well in the past. Along these lines, Celler Pardas is part of the new generation of producers in Catalonia, focussing on the regions traditional grapes: Xarel.lo, Macabeo and Sumoll. In 1996, winegrowers Ramón Parera and Jordi Arnan purchased a stunning, medieval farmhouse in Penedes and its surrounding 60 hectares of forest, pasture and shrubland.. This unique terroir instantly jumped out at them, and they set to work clearing the area and started planting the types of vines the area's terroir loves to support. They are keenly aware of the balance and health of the land: they farm organically, without irrigation, aiming to be part of the ecosystem, not above and extractive.

'Rupestris' is a blend of native varieties Xarel.lo and Malvasía de Sitges (often compared to Riesling). The result is a crisp, yet textured white with notes of ripe pear, lemon and a floral bouquet. It goes great with seafood, fried chicken, or with a large green salad.

Second, we have Flying Bicycle's Voladora Rioja

With the help of an old friend and fellow oenologist, Javier Collio, Germán Blanco sources fruit from certified organic vineyards in the Navarra (northern Spain) part of the appellation. The vineyards are dry-farmed and have an average age of thirty-five years old, grown in a mix of clay and limestone. The wine is made in a cellar in San Adrian, with the following philosophy: "organic viticulture and minimum intervention in the cellar with the aim of bottling landscapes from our perspective." A slight maceration before the end of fermentation helps to make a delicate and fresh wine; no oak is used, and the wine stays in concrete tanks from five to six months. This is a highly drinkable, organic red that's great with grilled fish and meat and can be served just slightly below room temperature.It also goes well with light snacks in the late afternoon!

Mestres 1312 Cava Brut Reserva 2018 (30%Macabeu, 30% Xarrello, 40% Parellada)

The Mestres family has been growing vines since at least 1312! Their production facilities were built in the 1600s, in San Sadurni d'Anoia, Penedes, Spain. They bottled their first sparkling wine in 1925, and haven't changed any of their production processes since. They were the first to register the word Cava, in 1959, and did so to denote their sparkling wine was aged in a cellar. The winery is currently owned by the 30th generation of Mestres!

From the first, they have used only the traditional grapes that abound in their terroir, and these are all hand harvested. They have never used insecticides or herbicides. Their ancestors aged their sparkling wine in cellars, so that is what they do as well - the youngest wine they produce is 2 years old, so all of their wine is Reserva or above. They put time and care into everything they do. Full yet dry, the wine has good lift and bite with citrus and orchard fruit flavors. A long, incisive finish shows musky herb and mineral notes and strong echoes of pear and quinine. This heavy Cava pairs very nicely with buttery seafood dishes or pungent cheeses.

Next, we have Fragas do Lecer Fraga del Corvo 2020 (100% Mencia)

While Fragas do Lecer is several centuries younger than Mestres, we also quite enjoy their offering. Founded in 2005, the purposes behind their work has been to cultivate indigenous varieties and show the splendor of those grapes. They are organic, with minimal intervention. The name Fraga del Corvo refers to an area close to the vineyard where crows gather every September. The crows consume grapes from the vineyard, providing a natural way for the yields to decrease, thus concentrating the vines' efforts. The wine itself is characterized by a palate of Fresh ripe fruits, minerality and focused full bodied wine. Long finish with notes of spice. It would go well with Mature cheeses, omelettes, seasonal mushrooms, and game birds.

Espera (Portugal) Curtimenta 2021

We tend to be excited about wine that is produced as part of a natural ecological cycle, rather than wine produced for the commodity cycle. Ana Leal and Rodrigo Martins, the wife/husband team behind Espara, exemplifies the joy that can come from following the time scales presented by the earth. Each bottling has its own speed and way of being and each vintage offers a new terrain of discovery in which the ecosystem that goes into creating the wine is allowed to fully inhabit. Grapes and vineyards, they believe, have dynamic personalities that should be worked with, not tamed. To that end, they take inspiration from Cistercian monks who developed the wine making in the region - a style denoted by simplicity and appreciation for the bounty of the earth.

Wines from the area tend to evoke a fresh and mineral forward bouquet, and this is no different. Made from Bical and Arinto grapes, fermented with skins on (thus the orange or amber color), and aged stainless steel casks, these are intense and fresh, with a crisp and pleasant long finish. You may taste floral, apricot, and orange hints as well. With only 1,870 bottles produced, it is a bottle that begs to be used to celebrate the long and slow good things in your life. It would go especially well with pasta, shellfish, sausage, or white fish. If you can, it will be best between 50-60 degrees, though it will also be delightful at

Next, we have A. Berthet-Rayne's "Le Nichoin à Mesange" 2021 Côtes du Rhône.

At Domaine André Berthet-Rayne, the passion for winemaking began in 1880, when the great-grandfather farmed 6 hectares of vineyards and several olive groves. Successive generations have grown and modified the work, but have always paid special attention to work of cultivating the soil. Today, André, his wife Marina and their daughter and son-in-law Alexandra and Axel, continue the work carried out with passion by their ancestors. They no longer weed and use no fertilizers or chemicals. By allowing the sometimes centuries old vines to get the minerals in deeper soil, rather than artificially supplying them, the vine gets to develop deep and lasting roots that will work within the ecosystem around the winery. They are certified organic and will soon be certified as biodynamic. The grapes are picked and sorted by hand and the combinations of grapes to produce a vintage are determined by how the winemakers understand what the grapes and vines are doing.

Prà, Morandina, Valpolicella, Veneto, Italy, 2020

in 2001, after a quest to find a site adequate to his ambitions, Graziano Pra - already a renowned Soave producer - purchased a 13 hectare vineyard near Mezzane in eastern Valpolicella. None of the descriptions of the land sound particularly appealing: it is around 500 meters above sea level, has steep glacial slopes of poor, rocky yellow marl soil, produces meagre crops, and has characteristically cool nights. Classically, wine in this region is grown in lower regions, but with the changing climate, the higher elevation works perfectly. For wine, however, this means a very long ripening process that allows the grapes to fully mature. His vineyards are organically farmed with no chemical treatments. He harvests in September and October and the grapes are de-stemmed and pressed, and then left to macerate and ferment for 15 days in vertical vats. The wine undergoes delestage and malolactic fermentation in stainless steel - followed by 3-6 months' maturation in 20hl Allier oak casks.

Red berry aromas with notes of wild thyme lead to a fresh, sappy wine with layers of raspberry leaf, liquorice and cherry. A sappy, juicy, fresh yet silky wine with taut balancing acidity. It is fantastic with bbq, spicy/fatty foods (it is wonderful with tuna or salmon), or just to sip on at the end of the day.

Second, La Patience, Coteaux du Pont du Gard Vin Rouge (2021)

Interestingly, a plateau formed of clay, pebbles, and dust whose weather systems are typically windy and sunny weather, provides a wonderful home to several varieties of grape, including Syrah, Grenache, Mourvèdre, Merlot, Cinsault and Chardonnay. The interplay of all these factors produces fruity and spicy red wines, gourmet rosé, and fresh and delicate white wines.

Item descriFirst up, the Spanish Marques de Gelida Brut Reserve Rose 2017 by Vins El Cep

Vins El Cep is a union of four families of winegrowers who have been growing since the 15th century. Since 1980, they have joined together to focus on wines that express the complexity of the terroirs of their farms. Located in the Costers de l'Anoia, in Can Llopart de les Alzines, they have been pioneers in organic and biodynamic viticulture. For these families, wine making brings their heritage and the land itself into communion. Crucially, however, it is the intersection between the past, the land, and the friendships of the four families that informs the future.

Dry, smoky and lightly fruity, this Pinot Noir-based Cava delivers aromas of orange zest, strawberry and succulent flowers, sharpened by a smoky mineral topnote. Silky and energetic on the palate, offering fresh red berry and citrus fruit flavors and a hint of toasty lees that emerges on the back half. Closes on a spicy note, displaying very good energy and a lingering blood orange flourish.

Second, we have the Slovenian Gabernik 23 Zweigelt 2020

Gabernik 23 is an attempt to show how remarkable unfashionable varietals (like Yellow Muscat and Zweigelt) can be. Janko Bogatic started working alongside his father in his family’s vineyards at the age of ten. With the passing of his father 8 years later, Janko began to manage the vineyards. He began bottling his own wines in 2018. Drawing from his years of experience on the land he strives to work hand-in-hand with nature to allow the vineyards to express their true potential. Minimal intervention in the wine cellar lets the terroir shine through. Janko's passion is to show that these grapes are much more than their reputations suggest - that with respect and love, they are capable of tremendous things.

Full of flavor but low in the alcohol and weight, this drinks like a combination of Nebbiolo, Gamay and Pinot Noir. Violets and red florals lead over an impression of tar aromatics and flavours. The palate is full of black fruits and cherries, mountain herbs, and a brush of salinity. Easy to drink and takes a light chill well.ption

First, Olivier Pithon. He grew up in the grape vineyards and cellars of his grandfather and then, later, his older brother. It is fair to say that he himself is the expression of particular terroirs! By the time he was 14, he was an apprentice at a vineyard in Anjou, but left for Bordeaux at 18. In his studies, he discovered the vagaries of French wine regions, but concluding his studies allowed him to turn his full concentration to his passion for the land and for wine. His studies taught him that wine should be synonymous with pleasure, blance, and lightness. He maintains that, "the main thing is to make the wines we love," that wine is a conversation about "poetry, love, pleasure."

In 2001, he was able to get a vineyard in Calce, in the Pyrénés-Orientales. "The unrealizable dream," he writes, "of having your vines, your barrels, your wine came true: a real fairy tale!... Even in my wildest dreams it wasn't so beautiful, a new life was beginning, my life, not the culmination but the beginning of a crazy adventure." He pours himself into his vines, trusting that they will give back to him. To put passion, love, and joy into work, with the hope that it all returns.

The wine itself: Grenache, Syrah, Mourvèdre. Fruit, a thirst-quenching wine to enjoy with friends! Hand-harvested, traditional Vinification, mosaic of terroirs, aging in concrete.

Second, Francesco Brigatti. Francesco's grandparents, like many of their neighbors, farmed corn while raising cows and horses. Grandpa decided to sell the animals and go full in on wine - a decision grandma was not super keen on, apparently. Located in Alto Piemonte, the soil was sandy/clay enriched by Magnesium and Potassium and was an ideal location for wine production.

In 1996, Francesco's father passed leadership of the winery to his son and Francesco dove into it. From the start he took the farm and winery to biologic and natural practices, believing that minimal intervention would produce the healthiest vineyards. He also decided that showcasing the regions grapes, in monovarietal form, would show what a special terroir the region had. Uva Rara, what we have here, is typically a filler grape, but in the right hands it can be sensational. He is one of only a few vitners who make monovarietal wines and he has become a storehouse of knowledge of the region and it's agricultural potential and history.

Uva Rara is an indigenous grape variety from Alto Piemonte whose name stems from its bunches that normally grow with less berries on the stems in comparison to other varietals (‘Rara’ means thin, sparse). Selvalunga is a single-varietal, easy-to-drink wine of ruby colour, fine and elegant, with aromas of currant, rose and spices. This is a delightful and youthful wine with a delicate lively character, perfect a variety of light-to-medium dishes.Item description

First: Cavalchina's Bardolino

Azienda Agricola Cavalchina is located in Custoza, a district in the province of Verona, Italy. The estate was established at the beginning of the 1900s; the cellar was built later and part of it was used as a distillery until 1967. Only the grape varietals that are traditional for the area are grown, yields are kept low and only the best clusters go into the wine that is bottled. Winemaker Erica Nasso crafts this fresh, quaffable red from Corvina and Rondinella grapes. This is one of those ultimate pizza wines that works well lightly chilled also.

Second: Pedro Parra's Vinista

Winemaker Pedro Parra is a man obsessed with terroir. Born in Itata, a small, remote wine region in the Bio Bio area of southern Chile, Pedro has spent his adult life learning about the soils that make great wines the world over. After earning a PhD in terroir from the Paris Center of Agriculture, he went on to consult with wineries around the world. Today, he turns this focus to Itata’s granite slopes, hoping to give them the global profile they deserve. With this project, he hopes to also help the local farmers who have protected their old vines from industrial wine producers who would have them tear out their Cinsault and Pais in favor of the glut of Bordeaux varietals that have come to dominate the Chilean wine market. This wine is delightfully dry and tannic, with an earthiness that pairs exceptionally with dried meats and mushrooms.

First up, we have Anthony Perol's Perle du Chateau: Beaujolais Blanc 2019

The winery was founded in the early 19th century and taken over by the Pérol family in 1912. The vineyard is made up of four grape varieties: Gamay noir, Chardonnay, Syrah, and Viognier. The vines have been cultivated over several generations by winemakers and the harvest is done by hand, which allows for selective picking. Since 2005, they have embraced organic farming because this way shows the most respect for the terroir and traditions of French winemaking. Towards that end, they produce their own cereal crops to feed to their Salers cows; these cows then produce fertilizer for the vines.

So, what we have in this white Beaujolais, composed of Chardonnay grapes, is both a beautiful wine on its own, but also a wine that is an expression of the place and time in which the grapes are grown, harvested, and fermented. White Beaujolais is a wine to discover and delight in and to share with others. The 2019 is light gold in colour. The nose evokes white fruits. In the mouth, the white fruits are carried by a beautiful mineral frame. The balance is very fresh and pleasant.

Second, we have L'Abrunet: Frisach Rosat

Brothers Francesc and Joan Ferré’s family have been growing grapes on their organic farm for over 200 years. Based in Corbera d’Ebre, way up in the hills of Catalonia west of Barcelona, they’ve been making their own wine since 2009 and have the families’ commitment to sustainable and organic viticulture deep in their DNA. Celler Frisach have gained a reputation for making ripe but vivid wines, a classic reflection of the hot days and cool nights, so typical of their Mediterranean climate.

L’Abrunet Rosat is a blend of Garnacha Gris, Garnacha Blanca, and Garnacha Negra grapes from a single vineyard growing on clay-limestone soil. The grapes are harvested at the same time, destemmed, crushed and macerated together for a day. Only the free run juice is used after being pressed off. The wine is fermented using indigenous yeast in stainless steel tanks, where it is matured for 6 months on the fine lees.

ALTOS LAS HORMIGAS BLANCO 2021 Mendoza

First up, we have a delightful white from Argentina. In making their wine, Altos strives to put the Mendoza region's soil and climate into a bottle while using traditional methods. They hand harvest their grapes, with each variety vinified separately (with different processes for each variety) before blending, One part of the grapes were fermented using traditional. mathods, a second part was fermented with skin on, and a third part with up to 30% of the stems. They were all fermented in concrete using native yeasts. For this vintage, they've added Pedro Giménez, a local white grape variety that is the most commonly planted grape in Argentina. With the addition of this grape, we have a bright yellow wine with hints of silver and green. It shows strong notes of peach, pineapple, and grapefruit on the nose, with herbal notes from the Pedro Giménez coming through at the end. It has a nicely balanced acidity and its structure makes it perfect for a hot day. It's concentrated yet light flavors make it a great aperitif or a wonderful companion with white meat, light sauces, or seafood.

DOMAINE GÉRARD RAPHET Bourgogne Passetoutgrains

Next, we have a Gérard Raphet, whose wines are a Burgundy lover’s Burgundy. While the wine’s color in the glass is a delicate ruby, it's nose and palate have a forceful intensity. This intensity characterizes Burgundy wines, which have become even more difficult to get in the last couple of years. That makes these wines highly sought after, but also require some time to sit with.

Raphet Burgundy is handmade from field to bottle, with a rhythm and method that hasn’t changed in more than four generations. Pinot Noir vines at the estate are on average very old, with many surpassing 100 years. With this wine, you may find red cherry and plum, orange rind, cranberry, brown spice on the nose. It's palate has a lot of pomegranate, blood oranges, cherries. It works well in any occasion, but especially with roast pork or chicken; as an aperitif

Lastly, we have a lovely little can that, if you're like me, you'll throw into the freezer for 5 minutes before drinking! Xarmant Arabako Txakolina. This estate wine is a blend of varieties dominated by Hondarrabi Zuri (70%) with equal parts of Izkiriota, Izkiriota Ttippia and Hondarrabi Zuri Zerratia. The parcels are hand-picked separately and left to cold soak for 24 hours at 10 degrees. This increases both volume and aromatic complexity in the final wine. The wines ferment spontaneously with vineyard yeasts and spend four months on lees in stainless steel before bottling.

Grapefruit, green apple, lovage, celery leaf, a waft of hay, white petals, and chalk fill out the nose. The palate is fresh with pear, golden delicious, and herb. This is a lovely wine to partake of on warm summer afternoon.

Solis Lumen | Rosé. Solis Lumen makes conscientious wine: organic and carbon neutral. Solis Lumen is Latin for “The Light of the Sun”, a fundamental element of the South of France. Long hours of sunlight allow the wine to reach its full potential. Solis Lumen Rosé is an organic project from Domaine Montrose, using grenache and cinsault from contract vinegrowers, packaged in lightweight glass and recyclable cans. Pouring a pale pink hue, this slight pink carries wild strawberries, raspberries along a light, dry, lees-licked palate, with ample orange rind and citrus blossoms. It starts with loads of cranberry, strawberry, and watermelon on the nose and palate, with firm acidity and a dose of minerality. Silky richness in the mouth, with good complexity and extended length on the palate. A great sipper, this works well as an aperitif or with snacks.

Next, we have Arnaud Lambert's 2021 "St Cyr en Bourg" Saumur Blanc. The wine maker's father, Yves Lambert, created the domaine in 1996. At the age of 47 he decided to change his life and return to his roots around Saumur. His ambition from the outset was to carefully bring together the terroirs of Saint-Cyr-en-Bourg at the heart of the Saumur Champigny appellation. Arnaud joined his father in 2005 to pursue this work. They became organic in 2009, while also taking on more vineyards of Chenin Blanc and Cabernet Franc in the reputed commune of Brézé. They became biodynamic in 2018 to better appreciate their terroirs. With precise, minimal-intervention winemaking, Arnaud is on the leading edge of what wine in the region can be.

The soil, Tuffeau, was once quarried to build the magnificent châteaux in the central Loire. Today, tuffeau’s incomparable soil signature is responsible for the equally magnificent Chenin Blancs and Cabernet Francs grown upon it. Lambert’s Chenin Blanc Saint-Cyr-en-Bourg bottling casts a bright lemon-gold hue and classic Saumur Blanc aromas of Anjou pears, green pineapple, beeswax, and perfumed tuffeau soil. Showing superb cut and tension on the approach, the wine presents a taut mouthful of pear-driven Chenin fruit framed by yellow limestone minerals and electric acidity. Complex suggestions of quince, sweet cinnamon, fresh ginger, lanolin, chamomile, and honeycomb emerge on the wine’s long finish followed by a tactile dusting of salty, lip-coating limestone minerals. This is a dry, “grand cru” Chenin. Pair it now and over the coming three years with freshwater fish dishes, aged chèvres, recipes featuring chanterelle mushrooms, and roast pheasant.

First up, we have Bodegas Alvear's TRES MIRADAS Vino de Pueblo

Founded in 1729, Alvear is the oldest family owned winery in Spain, the second oldest winery, and the oldest winery in Andalucía, making it the historic producer of Pedro Ximénez sherry grapes. With the Tres Miradas project, their latest collaboration with the dynamic Envinate team, they hoped to express the terroir of their home, Montilla-Moriles, and not the skill in aging which produces the region's famous sherries.

Using a system of criaderas (essentially levels) and soleras is the traditional method in Andalucía for blending and ageing this style of wine. This is a dynamic ageing system that is very slow and laborious. It is based on periodic "sacas y rocíos" (rackings) between tiers of the criadera and solera, which blends the wine with the goal of producing a singular wine. This is a dry and complex wine in which you may detect floral, nutty, and zesty citrus notes.

For our second wine, we have Château Maris' 2019 LE ZULU

Château Maris is the first European vineyard to obtain B Corporation® certification, which recognizes businesses that act as a "virtuous force for good:" good for workers, good for communities and good for the environment. They believe that the ecosystem in which they operate is not just the ground and the animals, but also the workers and consumers.

They claim to operate a winery without hierarchy. Everyone plays their part with the same goal: to make attractive and innovative wines in conjunction with the natural world. Zulu evokes the care given to nature, the respect for the spiritual energy surrounding us. It is an organic wine made from the Grenache, Syrah and Cabernet Sauvignon grape varieties and no added sulfites. Lively, fruity, a little salty and juicy, this wine has taken the best from the south of France, a rich fruitiness combined with the taste and good acidity provided by the terroir.

First, Pardas Cellars' Rupestris 2020.

Ramon Parera and Jordi Arnan, oenologist (one who studies wine) and agronomist respectively, started the PARDAS project in 1996, with the idea of making the best wine possible at the Can Comas property in Spain. They produce what they have personally grown at the vineyard, seeing it develop as part of the natural process of life. The are viticulturists until the harvest, when they become winemakers. For them, living on the land means a responsibility to preserve and improve their cultivation lands and its surroundings. To take from the land means to give back to the land. They use ground cover plants, don't till the soil, and the sparse fertilizer they use acts to spark life in the ground, whatever may be in the ground. Wine is only complete, they believe, if it is a combination of the environment and the people who populate it.

Rupestris evokes images and flavours that remind us of the strength of stone, the purity of the earth and everything primitive, rustic, wild, ancestral and authentic. The vineyards planted with white grape traditional varieties are planted in limestone slopes. Rooted in the bedrock, the vines must exert themselves to get the water and minerals that they need to survive. It is this effort, as well as their "personal devotion," that they wish to convey in each bottle of wine that we produce. Initial aromas of citrus give way to pear and ripe melon, quince and soft hazelnut. In the mouth, it’s full of fresh, fruity flavours of pear, apricot and peach. A flinty acidic background provides tension and an electric, fresh and slightly bitter aftertaste.

Next, Chateau de Juliénas' Cuvée Traditions 2019.

In 1907 (though the property has been growing grapes since the 14th century), the great grandfather of Thierry, Claude Condemine, bought the Château, restored it, and improved the wine estate. The vineyard is 40 hectares in the appellations Juliénas, Fleurie and Moulin-à-Vent, which is the biggest private property in the appellation Juliénas. Château de Juliénas represents a multitude of stories, 'terroirs', wines... and carries proudly, nationally and internationally, values of authenticity, performance and conviviality. Thierry and Aurélie work in concert with the seasons and the weather, to honor their ancestors and pass on that tradition to their children. Towards that end, they have a Terra Vitis label, which is awarded to wineries that are deemed to be sustainable growers.

The Cuvée Traditions is 100% Gamary Noir. On the nose, it starts very fresh with tart red fruit. The palette of aromas then broadens with floral and spice notes. After airing, the nose becomes really mellow, highlighting the wine’s finesse. The palate feels lively, with a freshness is underlined by a hint of fresh mint The silky tannins give a suave sensation in the palate. The dominant flavours are red fruit (cherry) backed up by a peppery note, finishing with a delicate touch of vanilla Well balanced. Thierry recommends you pair it with mixed salads, poultry, delicatessen meats, cheese, or simply as an aperitif.