First, Reyneke, Vinehugger Chenin Blanc (2022)
On the southwestern tip of South Africa, Reyneke has been growing gapes for over a century. The vineyard is planted in such a way that the grapes take the best land and the the rest of the land complements the vines. As a biodynamic farm, the whole needs to be self-sustainable and self-supporting: everything is repurposed, recycled, or re-used. It also means that the people (Reyneke provides avenues for home ownership, child care, and education for their childrens), the vegetable gardens (selecting companion plants that out-compete weeds rather than simply pulling them), and the animals (manure, companionship, and pest control) all act in harmony with each other. Notes of pear, yellow King peach, ripe lemon and Golden Delicious apple on the nose. There is also a hint of pineapple as the wine starts to open up a little more. Lots of ripe fruit on the palate, but with a lovely acidity and a dry finish

Second, Les Deplaud de Tartaras, Ciel d' Orage (2024)
Back in 2003, the price of milk cratered, leaving Pierre-André and Anne Deplaude unable to make a living from their livestock and crops. Facing disaster, they invested in their small vineyard (located south of Beaujolais and north of the Rhone). For them, farming had always been about being a part of one’s environment, so they also transformed the vineyard to fully organic and 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.

First, Two Vintners: O.G. (Orange Gewürztraminer)

While Morgan Lee was in his second stint as assistant winemaker for Covington Cellars, he asked if he could make some styles not in the portfolio. The owners said that those varietals didn’t fit the story they were telling, but they would help Morgan set up his own brand! So, in 2007 Two Vintners (Morgan along with Cindy and David Lawson of Covington) came into being in the Columbia Valley - Morgan also leads all wine production at Covington. More than a decade and half later, and still with no formal wine education, Morgan strives to make unexpected wines in Washington. Part of a growing movement to redefine how the public thinks about and understands wine, Morgan has been delighted by the Washington wine community and looks to keep expanding how we interact with wine. 

One of the first to make an orange wine in Washington, the O.G. features robust floral and citrus aromatics. Initially sweet, the palate finishes dry. It goes well with mild cow’s milk cheeses, fish (prepared in almost any way), souffles, Thai curry, or tandoori chicken.

Limited Edition: Gamay Noir 2022

Bree and Chad Stock created Limited Addition wines because she was convinced that Oregon’s Willamette Valley was an exceptional winegrowing region whose potential has still not yet been fully expressed. As climate change ravages growing regions around the world, the Willamette Valley offers an area where naturally made, organic wines can thrive! They champion diversity in the wine fields, creating more interesting and resilient vineyards. Growers who work with Limited Addition are committed to sustainable, organic farming practices at a minimum, as these methods enable minimal-intervention winemaking with no additions in the cellar.

Gamay noir is one of the fastest growing plantings in the modern Willamette Valley, and with good reason. In the climate and terroir of the Willamette Valley, the variety produces distinctive, high-quality wines. This wine is vibrant, with violets, warm spices, raspberry, and dark cherry balanced by soft acidity. It would be delightful with roast chicken, mushroom risotto, pork stew, and hard cheeses.

First up, we have JL Denois' Les Garrigues 2021 (Merlot / Cab Sauv, & Cab Franc)
Denois, one of the most famous wine makers in the Langedoc region of France, is a 6th generation winemaker and farmer. After studying oenology in France, he travelled the world working in California, Australia, New Zealand, and South Africa. He returned to France in 1988, and set about making his mark on the wine world. He has excelled in everything, making sought after sparkling wines as well as Bordeux and Burgundian styles. The foundation of his success lays in farming, minimal intervention, classical inspiration, and fearless innovation. The aroma of Les Garrigues is complex, with notes of plum, cinnamon, garrigue (scrubby vegetation), and tobacco leaf. The palate is fresh and filled with black fruit, pepper, and savory herbs. Full bodied and with gentle tannins, it is delightful with burgers, pizzas, and barbecues.

Next, we have Giovani and Angela Gurrieri's Frappato 2024
Giovanni and Angela, whose parents were peasant farmers who grew grapes for 50 years, remained in Sicily to produce wine and oil in honor of their heritage. Because they only grow organic native vines, each label only gets around 3,000 bottles produced. Frappato, a vine native to the Vittoria area and rare outside of Sicily, yields small amounts through careful selection so as to offer particularly sweet and fine tannins with intensely fruity aromas. Frappato is a slightly aromatic red grape, with a spicy, aromatic verve, medium weight, and pomegranate character. This bottling has an elegant, beautiful bouquet, with aromas of cherry, pomegranate, raspberry, roses & white pepper. Balanced by minerality, it is perfect as an aperitif; pair with fresh cheeses, cold cuts, simple first courses, blue fish & white meat.

Monte Tondo: Garganega Frizzante
Established in 1979, the Magnabosco clan – now led by father-daughter team Gino and Marta – create tremendous award-winning wines while also remembering that the purpose of it all is to delight. Steeped in the traditions of the Soave region, they are attuned to any improvements in grape-producing technology. Their land is situated on the best plots that the Soave zone can offer, ensuring that the wine produced has an intense perfume, a bouquet ranging from floral to fruity with an unmistakable flavour. Their wines low-yield, single estate and picked by hand,

With a nose full of white flowers, pear blossom, and sea salt, and a palate that is clean and crisp, bolstered by small bubbles. This wine is pleasant, fresh, and earthy. Wonderful as an aperitif on a sunny afternoon or delighting in the warmth of others. 

Domaine d"Andezon: Côtes-du-Rhône
Eric Solomon was drawn to Les Vignerons d’Estezargues in the mid-1990s by rumors of some beautiful Syrah that was being bulked out to large manufacturers. The rumors were true. Les Vignerons d’Estézagues was only founded a few years before Eric’s visit. Ten local families with small estates decided that rather than simply pooling everything together, they would find what the land wanted to do on their estates and follow that lead. Domaine d’Andezon is a member/estate of the cooperative, and they grow some rather remarkable Syrah and Grenache.

Violet in color, this red wine offers a lot of aromas on the nose including black fruit. The mouth is prevalent with spices of licorice, cassis, black cherry, and black olive. This wine will continue to develop over time bringing more complexity and power. This is a big wine tailor-made for heartier fare (burgers, steaks, risotto), but it is also delightful on its own.

First, Flores by Carolina Mata (white sparkling wine)

This is a Traditional Method sparkling wine, inspired by Carolina Mata—the daughter of Patrick Mata, whose family has been producing wine in Spain since the early 1900s. The floral design on the label reflects not only her joyful spirit but also the wildflowers that grow among the vines and the floral aromatics found in the wine itself. Grown on the western edge of the Iberian Peninsula (so not Cava), this wine is influenced by the cooler Atlantic breezes and clay-rich soils, resulting in a wine that is vibrant, fresh, and full of character. Produced in partnership with the López Morenas family—a proudly woman-owned enterprise—this wine is both a tribute to place and to the strength of family. The grapes are Macabeo, Parellada, and Alarije, grown using traditional farming methods. 

Flores by Carolina Mata is made for moments of celebration. Elegant, expressive, and crafted with care, it honors the beauty of nature, the bonds of family, and the joy of sharing something truly meaningful. It would go well with sheep milk cheeses, creamy sauces, fried foods, rice dishes such as paella, salads with fruit, and seafood dishes..

Second, Caruso & Minini's Nero D'Avola Naturalmente Bio
The Caruso family has been growing and selling grapes since the mid-twentieth century. It was in partnership with their neighbors, the Minini's, that they expanded their ambitions. The Caruso granddaughters, Rosanna and Giovanna, and the Minini boys tore down the fence between their properties and together create beautiful wine. Caruso & Minini history in a glass, a perfect balance between ancient and modern. Keenly aware that they work in a precious soil and climate, they manage their vineyards according to certified organic practices. The rows are planted with flowers and plants that attract pollinators, helping the soil breathe, in perfect harmony with our green philosophy.

Caruso & Minini Sicilia Nero d’Avola Naturalmente Bio is a bright and fruity Sicilian red showing plush, dark fruit tones and a chocolaty texture. Full-bodied, with fine-grained tannins, dried thyme, and cherry cola notes. It goes well with many types of preparation for beef, its medium acidity goes well with pizza, roasted eggplant, and pasta with a rich tomato sauce. 

Jané Ventura: Brut Nature Reserva de la Musica
For the Jané family, "making wine is a way of showing our generosity for being alive, it is our way of contributing to making the planet better." As a family, they enterred the world of wine in 1914, in the Baix Penedès region of Spain.To make wine is to celebrate and respect the environment they have been blessed with. For them, culture, landscape, and human creativity in relationship to that are primary. For that reason, their work in the winery contributes to their work in culture. Whether sponsoring musical or literary festivals and events, they know that the health of the community depends on more than just commerce. This bottle, specifically, celebrates and benefits the musical legacy of their part of the world. The wine itself has good carbonation with small bubbles, a delicate aroma of white fruit, aromatic herbs, lemon cream and citrus with a touch of minerality to round it out. Fantastic with finger foods (fruit and mild cheese), shellfish, cured meats, and fried vegetables or chicken. 

Racina Republic Blob (2022 Rose - Cappuccio and Mascalese grapes)
Salvatore Giardina seeks out work that is run down and forgotten. Searching for small abandoned plots on the Northwestern face of Mount Etna, he invests himself into them and helps revive the old and run down. The grapes, indigenous to the area, are hand-harvested, blended and rested for a few months in stainless steel prior to bottling unfined, unfiltered. They aim for the lowest possible impact on the grapes, seeking to provide the conditions for the wine to emerge as a balanced product of nature. The production process is entirely manual, with no tillage and the use of natural macerates (instead of sulfur and copper). In the cellar, they use follow traditional methods, relying on instinct and experimentation. The wine itself has notes of baked strawberry, raspberry, olive, and dried basil on the palate with volcanic minerality and salinity to complement.

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.