First, Domaine Selene, Beaujolais Villages 2023 (100% Gamay)

Sylvère Trichard has taken all of the training and experience he gained in working with others and has dedicated it to listening: to the vines, to the environment, and to the wine as it develops. Taking over his grandmother's land in 2012, he works with biodynamic principles - they've planted an orchard (ecological diversity) as well as trees between the rows of vines (diversity, as well as providing the vines shade on an increasingly hot planet), all to encourage the vitality of the land. Farmed organically since 1998, with hand-harvested grapes, indigenous yeasts, no filtering, and typically no sulfur. This leads to crisp and juicy wines, with light yet intense fruit aromas. Beaujoais goes very well with grilled sausage, wings, bruschetta, quiche, and turkey.

Second, Espera's Era Uma Vez (Castelão and Fernão Pires)

Ana Leal and Rodrigo Martins, the wife/husband team behind Espera, exemplify the joy that can come from following the ecological time scales. Each bottling has its own shape and speed and it requires care and attention to follow that as winemakers. 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. This particular wine is light and fresh. It goes quite well with a shellfish pasta, grilled meats, vegetable frittata, turkey & stuffing, or meatloaf w/ mushroom sauce.

Nicolas Grosbois: La Cuisine de ma Mère (Cabernet Franc)

The Grosbois brothers roamed the world, making wine in New Zealand, Argentina, Australia, and Italy before returning home to the Loire Valley (the Chinon AOP) in France. In 1991, their parents, Jacques and Jocelyne, began caring for the land, passing that joy to Nicolas in 2008, who was then joined by Sylvain in 2019. The wines of Chinon are close to Nicolas and Sylvain’s heart. Grown in the domaine’s microclimate in respect of organic and biodynamic agriculture (using indigenous yeasts and hand harvested), the domaines’ wines offer harmonious balance and reveal a unique character. For the brothers, this wine is akin to Mom’s cooking. In this bottle, they say, there are only grapes, courage, and an enormous amount of love, just like the recipes made by Jocelyne. With red notes of cherry, strawberry, and blackberry, rounded out with pepper, licorice, and cinnamon, this wine pairs well with barbeque, red meat, salmon, or roasted mushrooms.

Umani Ronchi's Lacrima di Morro d'Alba (Lacrima grape)

The Umani Ronchi wine estate is owned by the Bianchi-Bernetti family, who since 1959 have been making superb wines, coaxing the best out of Verdicchio and Montepulciano, two varietals that find their finest expression in Marche and Abruzzo. Spread over 115 miles of land, the winery combines terroir and care from across the area, presenting a delightful picture of the whole.  Lavishing attention on the territory and biodiversity, every decision they make is with a view towards sustainability. With an eye towards balance in nature, they utilize a range of crops, trees, and herbs to create a biodiverse environment. The wine produced by this mix is characterized by delicacy and elegance. Lacrima di Morro d’Alba shows an intense aroma of roses, violets and brushwood with a dry and warm flavor. This wine is traditionally matched with typical local charcuterie such as Lardellato di Fabriano or Ciavuscolo salami, past with red (meat if you choose) sauce, roast white meats, medium-hard cheeses, and fish soup.

Another Wine Maker spotlight this month: Established in 1823, Alois Lageder is a sixth-generation family-operated winery in Magrè, Alto Adige. Run by three siblings (Anna, Helena, and Alois), they are biodynamic farmers (since 2004) who are helping their neighbors follow that path. The biodynamic approach requires a great deal of patience and a slow understanding of interrelationships, which typically results in a wine that expresses the land to a higher degree and allows them to express themselves through their labor more clearly. As part of their goal to make biodynamic and organic farming more accessible to other farmers (certification requires 3 years of continuous biodynamic farming), they buy and bottle grapes from 60 vitners as those farms work towards achieving certification.

2024 Misto Mare is the primary gateway for those vintner partners whose vineyards are still in the process of converting to organic and biodynamic farming. The wine symbolizes healthy agriculture, strong partnership, diversity, and foresight. As interest in organic and biodynamic viticulture continue to grow, they look forward to working with even more partners! The wine is different every year, as the grape varieties may vary. Once the grapes are certified, they become part of the main range, while grapes from new vintners take their place. So, this bottle is both an achievement and a promise to the future, one made collectively for the betterment of the growers, the earth, and us as drinkers!

Upon first approach, this white blend is fruity, with a lovely acidity and soft silk. You can taste the variety of grapes (14 here), yet it comes together in harmony. , which transitions on the finish to a moderate acidity that lingers, accompanied by its silky texture. Misto Mare travels in many directions, yet these do not create dissonance but rather come together as a harmonious whole. The label for Misto Mare was created by Finnish artist Klaus Haapaniemi, who drew inspiration for the label from his visit to the winery. He unites three worlds - the underwater world with the whale, seahorses and corals (Alto Adige was once ocean), the earth with the imposing Dolomites and the cosmic world with the planets, comets and stars. This wine will go well with foods tomato cream pastas, salmon, and Indian food. 

2023: Schiava:This native grape variety played a central role in Alto Adige viticulture until the 1970s and contributed to Alto Adige’s renown as a red wine region. The wines are characterised by freshness, light and rounded tannins and a moderate alcohol content. It has a light to medium body, that provides a juicy, soft, and dry flavor experience. It would go well with starters, pasta, pizza, white meats.

Focus on Cutter Cascadia:
Michael Garofola, a long time restaurant worker, founded Cutter Cascadia in 2017. For Michael, wine making has to start with the vineyards - he leases two, one dry and organic and one based in the Columbia Gorge. He only uses fruit that he has a hand in farming, to ensure all farming in natural. Vineyards are sprayed organically and there are no herbicides, so weed control is manual.

Strawberry Mullet
This Zinfandel comes from forty year old vines. This is hazy and fun, with a full and beautiful palate. There is a beautiful core of savoriness and herbal quality that would go well with pizza, afternoon snacks (like charcuterie or vegetable plates), grilled chicken, and bbq.

#1 Grandpa
This wine is mostly Chardonnay with about a third Riesling. While there is skin-contact, it’s lighter in style. The “#1 Grandpa” is unfined and unfiltered, with very low sulfer levels as is the norm at Cutter. The wine is lovely, bright and charming. Redolent with late-summer aromatics, floral peach, cantaloupe, and savory herbs. Peppery salads (with grilled salmon, chicken, or eggplant, among others), bbq, BLT's, and pizza would all be wonderful with this.

1st: WEINGUT FAMILIE BAUER, Niederösterreich Rosé. 

-Eva Maria and her husband, Josef Bauer, hail from the Wagram region of Austria, and endeavor to let their environment shine through their wine. Using indigenous flora, they use the natural bio-diversity of the area to create a biodynamic wine that are crisp and refreshing. The rosé is full of bright red fruit and a clean, crisp acidity. This would be delightful with fried or grilled chicken, salads, and grilled salmon. 

Second, LASALDE ELKARTEA Balea Txakoli Rosé
One of the original 10 growers to build the Getariako Txakolina DOP in 1990, Lasalde Elkartea is the union of two farms that collaborated for many years before formally blending their operation: Akarregi Txiki and Lasalde. Their two wines are produced from the local Hondarribi Zuri and Hondarribi Beltza grapes. They are fermented on native yeasts over the course of five months in stainless steel, then aged on their lees. As the wine is not racked, a small amount of CO2 is captured, creating Txakoli's signature refreshing spritz. With Txakolina's classic green pepper upfront, the palate is rounded out with red fruit, rhubarb, strawberry, herbs with a touch of salt. Crisp (the theme of the month!), zippy and dry, with a subtle spritz, this wine wants to be consumed while lounging by the water, the deck, or in a field. It would be wonderful with shellfish, seafood, sushi, mild cheeses, or an afternoon with the sun. 

Château les Croisille: 2023 Cocoricot (Malbec)  

Château les Croisille, a family owned winery, was founded in 1979 by Cécile and Bernard Croisille, as a way to express their passion for land and life. Taking over a wasteland and nursed it to life: the vines didn't produce a usable harvest for the first five years! They set themselves apart due to their attention to cultivation practices: care of the land is care of the vines is care for each other. Their children have made their parent's passion their own, certifying the winery as organic and biodynamic, making modern, refined, and environmentally friendly wines. 

A Malbec made with carbonic maceration, it is light, joyful, and bursting with fruity flavor. Displaying a deep, vibrant ruby, Cocoricot 2023 is full of aromatic cherries, plums, raspberries, and violets, finishing with a subtle earthy minerality. This is an easy-drinking red that can be served room temp or slightly chilled (55-58°F). It would go very well with charcuterie boards, grilled vegetables, rustic pizzas, Mediterranean tapas, and smoked or roasted meats. 

Second, we have Vino Lauria: Radice Catarratto (Catarratto grape) 

Vino Lauria is characterized by generations of family wine making as well as modern ideas of what a wine can be. The foundation of their work is based on their understanding of Sicilian soils and native grapes. Vito Lauria uses his degree in Enology and Viticulture to bolster the family's generational knowledge, meaning the care his grandfather took in everything has been updated with a careful, organic, conscious production. Every year Vito watches the vines grow, waiting until they've reached the quality he desires before picking. 

Catarratto It is one of the most traditional and classic white grape varieties of Sicily, considered by many scholars to be among the oldest, and is widespread throughout Sicily, where it constitutes  33% of the  total vineyard surface area. It is one of the white grape varieties used not only in the DOC Sicilia, but also as the main variety in more limited denominations including  Alcamo, Marsala, Menfi, Sclafani, Salaparuta, Etna. Vino Lauria's Catarratto is a stunning orange wine that showcases the vibrant character of Sicily's terroir. Crafted using biodynamic methods, this unique expression features a rich amber hue, due to 15 days of skin maceration, which imparts layers of complexity and texture. With notes of dried apricot, citrus zest, and a hint of herbal spice, the wine is beautifully balanced with a refreshing acidity and a clean, dry finish. It would be delightful with seafood risotto, sautéed vegetables, pasta with clams, fennel salad, and flaky white fish. 

Quinta de Santiago, Vinho Verde (Monçâo, Portugal)
For most of its 126 years in operation, the family owned Quinta de Santiago was primarily involved in the production of wines, olive oil, lupine, cereals, milk, meat, fruit, etc, for self-consumption, with the remaining grapes going to large wineries. In 2009, Grandma "Mariazinha" (86 years old) was convinced by her children and grandchildren to form a "boutique" winery, with her passion for wines and vines guiding the process. Fusing tradition, knowledge, and an enthusiasm for the terroir of their home and the personality of the native grape Alvarinho, they produce a really gorgeous warm weather wine. Joana Santiago, continuing her grandma's work, is the current driving force of the project. They work manually in order to honor the ecology of their home. 

The wine is zippy and fresh, with notes of lemon, lime, green apple, nectarine, and hints of salinity and minerality. It would be delightful with shellfish, fresh veggies, and any aperitivo hour you can concoct. 

Johan Vineyards, 2022 Pet Nat Pinot Noir

Located in the Willamette Valley, within the Van Duzer Corridor, Johan Vineyards (JV) is a 175-acre certified Biodynamic estate vineyard and winery with vines covering 87 acres. Inspired by Rudolph Steiner's series of lectures in 1924 (Steiner was a staunch anti-nationalist and enemy of fascists), they aim to create a self-sustained holistic farm system wherein ecology and respect for the earth are primary. Following Steiner, JV understands their farm to be an individual organism with a personality and identity all its own. Biodynamic and homeopathic farming allows that organism to grow and flourish. Each bottle of wine is an expression of their farm's identity. Pétillant Naturel (or "Pét-Nat") is a method of producing sparkling wine, also referred to as “Methode Ancestrale”, where the carbonation occurs from bottling the wine during the primary, alcoholic fermentation – in order to capture the carbon dioxide that is being naturally released.

Because Pet Nat's tend to be so fresh, pairing them with fresh food works really well: citrus (or strawberry) salads, cheese and cured meats, seafood, and sushi can be quite nice. 

Dacha Wine's "Welcome to Dacha" Pinot Noir

In Eastern Europe, Dacha represents the idea of a place from which the brutality and beauty of the world can be seen from a distance. It is a remove from the chaos of the city so that the chaos of nature might renew. Isabel Newlin, of Corvalis, believes that Dacha should be rethought: "Given the present confluence of our various environmental, cultural, and humanitarian crises, it is time to reframe the dacha: less as an escape, more as a laboratory." In her travels through the region, she is on the lookout for overgrown vines and, when she sees them, approaches the owner to see if they have always been chemical free and if she could tend to them to make wine. The vineyards are all natural and biodynamic, with care of the vineyard and surrounding ecosystem of paramount importance. In total, she farms close to 8 acres. Due to the small size, she develops "personal relationships" with each vine, getting to know them in a dialog that lasts years. The wines we drink are a snapshot of those conversations - a glimpse of the the managed chaos of nature. This wine comes from the Lewisburg Vineyard, which provides lovely variation in soil, topography, sun exposure, and water. She uses biodynamic sprays twice per year and is diversifying the under vine vegetation to include herbs, wildflowers, tomatoes, and cover crop. This wine would be delightful with cheese and crackers, pizza (and pizza bagels), stuffed mushrooms or red peppers, or chicken in a cream sauce.

Sandrine Henriot's, Rouge 2021 Beaujolais-Village, Gamay

Originally from Burgundy, Sandrine Henriot took over a biodynamically certified estate in 2018. She manages, with her horse Echo, 3.3 hectares in Régnié, Morgon and Beaujolais-Villages, and . The vines are, on average, 60 years old. She uses herbal teas (nettle, horsetail, and wicker), as well as the fermented extracts of nettle and comfrey, to fertilize and harvests by hand. This wine has a lovely length with soft tannins. It is fruity, spicey, and floral, with red ripe fruit on the palate. The mellow fruitiness of this wine would go quite well with roast chicken, charcuterie or complex cheeses (it cuts through cream and fats wonderfully), and grilled fish. 

Haarmeyer "Blau Blau" Blaufränkisch

Craig Haarmeyer believes in tending to everything when it comes to wine with his name on it. He and his family are responsible for all of production, from picking to bottling, believing each bottle to be a celebration of the history, place, and naturalness of varieties grown around Sacramento. Using vineyards that are grown sustainably and organic, the Haarmeyer's are able to allow the terroir to express itself without chemistry or sulfur. Mokelumne Glen Vineyard, farmed by the Koth family since the 1960s, is a patchwork quilt of obscure grapes that specializes in obscure German and Austrian varietals - mostly Kerner, Riesling and Spatburgunder, with a small amount of Blaufränkisch. 

A dark skinned variety originally hailing from Austria and the Czech Republic, 'Blau-Blau' is dark ruby with aromas of cassis, black cherry and steeped tea leaves. The palate is elegant with soft, well integrated tannins and pleasant crunchy acidity. This is a medium-bodied, fresh, quaffable red that is perfect with a slight chill. It would go well with bratwurst, dishes with an acidic sauce, seafood pasta (especially if chilled a bit), mushroom risotto, or a cheese like feta or gouda

Cellar Pardas' Sus Scrofa 

Sometimes tending means returning to our roots in order to reinvent the present. Through careful study and appreciation of what has been done well in the past, Celler Pardas is part of the new generation of producers in Catalonia that focuses on the region's 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. They always with the minimum possible cultivation and an ecological and reasoned viticulture. 

Sus Scrofa is a light style of red, close to a Pinot Noir, but with a Nebbiolo structure. A difficult wine to make, but in the right hands it is delicate, fresh, and vibrant. It is would go well with roast white meats, tuna or salmon, pizza, or a patio wine celebrating longer days filled with (occasional) sun. 

Mersel Wine's Jaffa Crush
Our first wine comes to us from Lebanon. Casting back to 1550 BCE, the Phoenicians began trading with the Greeks and Romans, who introduced them to wines which they transported in big terracotta jars. The Phoenicians immediately began making their own and have producing fantastic wines ever since. For Mersel WIne, wrapping themselves in this history, a history of hospitality that starts with their families, has been primary. Founded by two mothers, they aim to show the world that women, children, and families can work together to produce something distinctive. They make their wines naturally, with little to no sulfites; the wine is unfiltered and unfined, using organic farming methods, which produces a simple and delicious beverage. Because there are already enough mainstream wines, they strive to make  wines that are distinctly of their place, with a focus on indigenous grapes (which their location encourages). Edie, the winemaker, is dedicated to preserving and reviving the land and winemaking techniques of their ancestors, which especially means he has no interest in making the French style wines that have dominated the region since colonialism took root. They farm without herbicides, pesticides, or toxic chemicals and pathogens; they are working to replant Lebanon's Cedar and Juniper trees;

Jaffa Crush is a distinctive Carbonic Still Orange Wine that showcases the unique character of Merwah and Muscat grapes. It is a vibrant, textured wine with a complex interplay of floral aromas, ripe fruit, and subtle tannins, offering a smooth, earthy finish that reflects its ancient winemaking heritage. This wine would be delightful with light, acidic dishes (like a salad with vinaigrette) as well as dishes that go with oranges, like roast duck, salmon, or grilled chicken. 

Cuisine En Famille Rouge "Les Bras M'entombment" 2022
Cuisine en Famille is the story of Claire and Adrien. They met at high school, did their further education together, split up, got back together, settled in their home villages, worked on their respective family estates, slipped a ring on each other’s finger, and started a family. It’s the story of two vignerons in love, each with their own business, who one day decided to pursue their passion for wine together. Cuisine en Famille is a family-owned négociant (they buy their grapes from others). The spirit they embody is that of their grandmothers’ kitchens: big meals with friends, returning from Sunday market, get-togethers in the kitchen, the kids licking the spoon, laughter, friends turning up unannounced, the pressure cooker simmering on the range. Occasions big and small.

They only select natural and organic wines. They surround themselves with local suppliers and pay a fair price for the work. The work itself involves sipping, tasting, selecting, imagining, and creating, use blending to add themselves to the product. Whether making wines that conventional or offbeat, they put themselves and their values into everything they do. They make wines to be shared: "health and simple wines that are just like our cookery - for sharing by two, four or 12 people, during a romating têtê-á-têtê, with family or friends." The wine itself is a classic blend of Côtes du Rhône, where the cinsault brings delicacy and suppleness. Enjoy as an aperitif, or as an accompaniment to a grilled meat or vegetables.

Daniel & Jonas Brand: The Electric Chardonnay Acid Test (2022)
With a limestone rich soil and cool climate, the mostly overlooked region of northern Pfalz has provided the Brand brothers an opportunity to shine. This area is not a wine tourism locale, but instead a working agricultural district. For many who follow the industry, the brothers are the beginning of a new story in the history of natural and organic wine growing in the north. The cool nights up here give, as the wine's name attests, a lovely acidity and liveliness to the Chardonnay. Adding a small amount of Riesling (10%) super charges the wine, sharpening its aromatic qualities. It's zippy and fresh minerality goes exceptionally well with oysters as well as charcuterie, grilled fish, creamy cheeses, salads, light pasta dishes, and Thai food. 

Anamaria Sala: Sicilia (2023)
From western Sicily, the Sala sisters tend to their Nero d'Avola wines. Where most such wines are dense and fruity, the sisters work with their terroir and make a bright and elegant drink. Signora Dora, great-grandmother of Annamaria and Clara Sala, purchased this land, 130 hectares which she considered paradise, in the beginning of the 1900s. The sisters took over in 2006, and named their winery Tenuta Gorghi Tondi after a WWF protected bird sanctuary near their property. The winery only uses clean energy and bans all synthetic chemicals and genetically modified organisms. This vineyard is very close to the sea, bringing sea breezes to the grapes and saline minerality to the wine. Should you be the type who likes delayed gratification, this wine could be aged for 5-8 years, though it is quite wonderful now as well. This wine would accentuate oxtail stew, a mushroom & bacon burger, wood-fired pizza, lamb gyro, fish puttanesca, or mushroom risotto.

Les Deplaude de Tartaras 'Ciel d'Orage' (2022)

Every once in a while, unfortunate circumstances can lead to wonderful things. When the price of milk cratered in 2003, Pierre-André and Anne Deplaude were no longer able to earn a living with their livestock and crops, so they invested in their small vineyard (located south of Beaujolais and north of the Rhone). For them, to farm is to be a part of one’s environment, so they became fully organic and fully biodynamic by 2009. They strive to live in symbiosis with the land, cultivating it as it cultivates them. The vineyard is scaled to their humanity, so they can pay attention to all the details - they don’t grow beyond that, and so they “remain autonomous, from the vine to the cellar.” They mix with precision and attention to detail, so that each wine shines while making the whole complete. Ciel d’Orage (“Stormy Sky”) is a blend of Gamay, Syrah & Pinot Noir. It is a medium-bodied wine with the dark fruits and peppery backdrop of Syrah balanced with the red cherry, blackberry, dusty tannins of Gamay, while the Pinot amplifies it with dark cherry and plum with a lovely minerality. Mushrooms, goat cheese, roasted chicken, and grilled tuna would all go nicely with this.

Domaine Jousset, "Exile" Blanc Petillant-Naturelle NV (2023)

This time of the year also calls for bubbles, and we thought that Lise and Bertrand Jousset’s Pet Nat would be a wonderful way to fill that need. Since starting in 2004, their philosophy has been that wine is made to be drunk and shared - it is up to them to make wines appropriate to that. They are natural and biodynamic, following pre-industrial methods. They love the Chenin grape, “one of the most beautiful in the world, if not the most beautiful.” From dry to sparkling, it allows them to fully express themselves. This is a dry, gently sparkling wine with notes of apple, pear, & lemon. It has lovely acidity and robust citrus, balanced by stone and chalky notes. It would go quite well with apple desserts, charcuteries, clams, or steamed vegetables.

Louis de Grenelle: Saumur Corail Brut Rosé 
In Saumur, France, there are miles of caves and caverns that were dug into the soft limestone by prisoners in pre-Revolutionary France. The French Resistance made use of these caves to hide, gather strength, and counter attack the Nazis. Louis de Grenelle is one of the last remaining family-owned sparkling wine houses in Saumur, and all of the sparkling wine produced by the property is stored in these cool caverns. As vine growers, Françoise and Antoine have unique insight into the varieties of the region, the terroir, and the importance of sustainable and organic farming. All the grapes they use, whether home-grown or purchased, are hand harvested with low yields. This produces rich, textured sparkling wines, like Corail. Corail has a slightly higher dosage than the Crémants from Grenelle in order to emphasize the delicate fruit flavors of the 100% Cabernet Franc. It has a refined raspberry and wild strawberry flavor with hints of orange zest and violets, to go with the green herbal notes you would expect to find in a Cab Franc. It is delightful with a burger, steak, charcuterie, eggplant, or roasted vegetable dishes. 

Pecchenino: "San Luigi" Dogliani 2022
"The winegrower is first and foremost the guardian of a territory. This is why we safeguard and enhance it with our work. Through our wines we tell our family history, our traditions and the beauty of these places.” The Pecchenino winery, in the Piedmont region of Italy, has been a family business going back to the late 19th century. Since the 1980s, Orlando and Attilio have been at the head, shepherding it with the highest respect for nature, biodiversity and the environment, with sustainability as means towards quality. Vineyards are kept grassed over to prevent erosion; organic fertilization is carried out by burial and light tilling; and labor is done by hand rather mechanical means. The "San Luigi" Dogliani Superiore is a distinguished example of Dolcetto, known for its depth and rich flavor profile. It features a well-structured profile with vibrant acidity and a smooth, elegant finish. It displays a complex array of flavors including ripe dark fruit, subtle spice, and a hint of earthiness. It pairs beautifully with a variety of dishes such as pizza, pasta, grilled meats, and savory cheeses, making it a versatile choice for both everyday enjoyment and special occasions.

Mary Taylor MT2 Series Castilla y Leon Pedro Gonzalez Mittelbrun (2021)
Both wines are imported by Mary Taylor, who has a high standard for who she works with. She understands her job as one of guiding wine drinkers through the rural backroads and winding country lanes of the European wine route. She looks for wines that are "unique and honest, made by hand with indigenous varieties and sustainable vineyard practices as well as lower than average sulfur and no aromatic yeasts or enzymes, but rather natural expressions of their origins."

Pedro González Mittelbrunn is a León native and Professor of Viticulture & Enology at the University of León. Prieto Picudo is a native varietal that Professor Mittelbrunn has been instrumental in reviving. This wine is entirely made from Prieto Picudo, one of the ancient regional grapes that has, thanks to Pedro's work with local farmers, begun to slowly make a comeback.  Biodynamic, organic, with a focus on sustainable resource use, the winery is focused on the future by understanding its history. Fermented with native yeasts, the 2021 version offers up a deep and complex bouquet of dark berries, smoked meats, black tea, a lovely array of sweet botanicals, dark soil tones and plenty of upper register smokiness. On the palate the wine is deep, full-bodied, focused and complex, with an excellent core of fruit and soil undertow, firm tannins and lovely balance on the long and very promising finish. Excellent with tomato soup, ham, cured meats, or a dark chocolate dessert.

Mary Taylor MT3 Series Julienas (2019)
With the MT3 line, Taylor seeks to showcase independent growers and farmers who work organically with indigenous yeast and no filtration. From the northernmost of the cru villages in the Beaujolais, this small appellation is known for its steep and ancient bluestone schist slopes. The Descombe family has farmed these south-facing slopes for more than 120 years in the heart of Beaujolais at an altitude of 400 meters. The altitude and soil cause the vines to struggle to produce, but that makes for exceptional grapes. The farming and winemaking practices are committed to sustainability and respect for their soil and the vines. Whole clusters of Gamay grapes, hand harvested, are fermented in concrete tanks. Hand harvesting, biodiversity in the vineyards with rows of forest lining the plots, partial destemming, natural yeasts and aging in gentle cement vats leads to a wine of elegance and grace. Deep ruby in color, this wine has a perfumed nose of raspberry, black tea and red currant with a hint of blueberry. Slightly grippy tannin affords added texture with some savory notes on the back palate. This Juliénas tends towards ripe summer fruit tempered by forest floor. It would be delightful with roasted chicken w/ Herbs de Provence, roasted eggplant, dumplings in white sauce, spicy tuna rolls, or shrimp and grits. 

Domaine de la Roche Blue: La Belle en Bulle 2022

September is a lovely month for a chilled red, and this Pet Nat is perfect for that. Sebastian Cornille, in his own words, has a deep connection to plants. Growing up near Sancerre, grape vines took on a particular affection. As a wine service provider, he made friends with some wine merchants whose collective vision helped them create a "human-sized" wine estate in Jasnières in the Loire Valley. Designed to be a "place of innovation and creation, of life and exchange," the idea has been to be a conduit to the production and sharing of knowledge, with the idea that to be a wine maker is to serve the vine. The terroir creates propulsive and fresh wines, so they intervene as little as possible. When they do, it is by hand, relying on the biodiversity of the estate to create beautiful wines. Pet Nats are naturally sparkling wines, though with softer bubbles than champagne, and are wonderful with food or an afternoon that needs companionship. It has a really delightful peppery grape (it is that strange wine that actually tastes like grapes) palate and would go great with grilled meats or veggies, a cheese board, or chili.

Second, we're delighted to present: La Grange st Andre: 2021 Stella Maris Syrah:

Olivier Pichon had been a social worker in Lyon before deciding, in 2015, to enter the world of wine making, in the Languedoc-Roussillon region. Because he and his wife have 4 children, he wasn't able to go to school for his wine education, so he learned on the job. In conjunction with a small group of natural winemakers, he has been putting out character rich and beautiful wines. Farming organically on clay and sandy soils, this Syrah is made in the style of Beaujolais: with carbonic fermentation to provide a light and crisp red that is unfiltered and unfined. The wine is bright, with hints of blueberry, and earthy cinnamonyness. Served slightly chilled, it is tremendous on its own or with a cold cut sandwich, salads with fruit, sushi, or seared seafood. 

Altos de Montanchez' Vegas Atlas Orange Wine (2022) (Cayetana & Pardina grapes)

We'll start with Altos Montanchez, where Juan Sojo and Ángel Luis González aim to showcase their region's (Extremadura, Spain) incredible winemaking potential. Towards this end, they work with many indigenous and forgotten grapes. They are also the only organic wine makers in Extremadura and follow many biodynamic principles, such as harvesting under September's full moon and inspecting every grape cluster by hand. With one month of skin contact, this wine is a beautiful amber color; three months in amphora clay gives it some lovely minerality to complement the stone fruit, golden apple, tangerine, and floral notes. Those sweet notes are tempered by a perfect amount of acid and a touch of bitterness. In all, it is a clean and delicate orange wine perfect for pairing with rich meats, spicy food, and before dinner snacks.

Second, we have Carolie & Damien Delecheneau's Tournage Riant (Côt (Malbec), Gamay, Cabernet Franc, & Grolleau grapes)

Coralie and Damien Delecheneau use their location in the heart of Touraine (Loire Valley, France) to experiment with many different grape varieties. The domaine was created in the late 19th century by Alfonse Delechaneau with grapes, crops, and livestock. When Damien, then 22, took over in 2002, he began the move towards organic and biodynamic production. Carolie joined the winery in 2009. They make their own biodynamic compost and, with their now long experience, know when and how to apply it. The vines are thriving under their care. Their trademark is finely balanced, distinct, and complex wines. The Tournage Riant rose cuvee shows off all this complexity with panache. A rare blend of Cot (Malbec) with Gamay, Cabernet Franc and Grolleau, this rosé's palate is full of grapefruit, tangerine, strawberry, Rainier cherry, and elderberry fruits, with a sturdy hint of white pepper to round it out. It has a long finish. When I tasted it, I immediately thought of watermelon salad, though it would also be delightful with shellfish, grilled veggies, roast meats.

Bojo do Luar Vinho Rosa Luar Rosa 2023

We tend to believe that working in partnership with others will produce fantastic results, and this wine is proof of concept. From the Vinho Verde region of Portugal, Bojo de Luhar is the work of grape grower / winemaker Antonio Sousa and US based wine importer Savio Soares. Sousa is a biodynamic farmer who only works with indigenous grapes - to eliminate the need for sulfur, he also adds ground chestnut flowers (not the nuts, so I'm told those with nut allergies don't need to worry) during fermentation to stabilize the process. The grapes in this bottle, Tinto Cao and Vinhao, combine to make a vivacious wine with a full palate. Floral notes of orange blossom and gardenias mingle with tropical fruits and ripe berries. It finishes on a delightful savory note, making it a great wine for grilling (especially with seafood - the Portuguese especially like it with grilled sardines), salads with a citrusy vinaigrette, oysters, and smoked salmon.

Chateau Bois D'Arlene "Origine" 2013

The lands that Chateau Bois D'Arlene inhabits have growing grapes (often for popes) since 1274. In addition to grapes, the land has supported wheat, this diversification meant that they were not wiped out when Phylloxera destroyed most of Europe's vines in the late 19th century. Since the early 20th century, though, grapes have been their primary purpose. It remains pastoral with a strong agricultural focus, however. During this time, they have avoided weedkillers and pesticides and are currently working on becoming certified biodynamic. The 65 year old vines, so they have a low yield, are harvested by hand. During winemaking, the fermentation occurs naturally, without additional yeasts or enzymes and the care of the ferment is done entirely by hand. Given the wine's age, it is surprisingly fresh with some very soft acidity. With a palate full of red currant and strawberries, it feels fresh given its age. A great summer night time wine, it goes exceptionally well with antipasti, moussaka, Italian dishes, and wood fired pizza. Ideally you would decant it 2 hours before serving, putting it in the refrigerator about 30 minutes before enjoying. If planning ahead makes that difficult, it will still be enjoyable regardless!

Maria Galassi's La Sgnora (the Lady) 2022 (Romagna Albana DOCG)

Maria Galassi is a fourth generation grower who turned her attention to wine making in 2006. The family had always farmed organically and she has intensified her attention to respectful and sustainable farming, which is ideally reflected in her wines. In the cellar, she relies on wild yeasts and spontaneous fermentation. Sgnora comes from old Albana \ Bertinoro vineyards famous for limestone, which imparts a longevity and tannic sweetness to the vine. Featuring an intense golden color, delightful acidity, and a bouquet bursting with citrus and floral aromas. On the palate it displays subtle minerality that enhances its freshness.

In her hands, Albana is delicious and complex, wonderful with blue cheeses, cured meats, white meats and grilled fish. Also perfect with vegan dishes and traditional Romagna first courses.

Second, Giovanni Gurrieri, Frappato 2022 

The Frappato grape variety, related to Sangiovese, is indigenous to the southeastern corner of Sicily near Siracusa and Vittoria where it is mainly used as a blending grape. However, Giovanni Guerrieri shows that Frappato can also stand on its own. The grapes are 100% organic and hand harvested, grown on a small vineyard by the Gurrieri family, which has been farming grapes for half a century. Giovanni father began making wine in 1997 for for friends and family, and Giovanni expanded production for a small amount of export in 2010.

The wine itself is a translucent ruby with aromas of red and dark cherries, raspberries and hints of coffee, with light tobacco leaf and some soft acidity. Tannins are soft and slightly drying, accentuating the minerality.  If you like a slightly chilled red, this would be fabulous, but it is also delightful at room temperature. It's the perfect accompaniment for a light meal, cheese & charcuterie, or outside in a chair with a good book.

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