Julien Braud hails from the small village of Monnières in the Sèvre et Maine appellation. Today Julien Braud owns just over seven hectares, with only around five hectares going into his production. Julien Braud began his winemaking career at his family’s estate, where heworked through the 2011 vintage. In 2012, he ventured out on his own when he took over three hectares from his parents. His vision was to work in a way that highlighted the individual terroirs of the region and the heights to which melon could be taken. At the young age of 29 years old, Julien is one of only a handful of the next generation of winemakers in the region. He works entirely organically and is recently fully certified and incorporates aspects of biodynamics to his approach. Julien Braud uses horses in his vineyards to minimize soil compaction, hand harvests, uses only natural yeasts for fermentation after a gentle press, and ages the wines on their lees in glass-lined, underground cement vats.

Cviček is in many regards considered to be the “national wine” of Slovenia, as it has tremendous historical significance. It is known as the “people’s” wine due to its easy consumption, low alcohol, and food-friendly pairings. Playful, with berry and cherry aromas and taste, the wine is certainly light-bodied, young, fresh, and definitely easy to drink – which is why we put it in a liter bottle for you! A pair-with-anything wine! You can really get creative with Cviček, but we especially recommend pairing the wine with grilled meats, sausages – more specifically the original Slovenian “Kranjska klobasa” (traditional sausage from Kranj), hearty Slovenian soups called jota and ričet, sauerkraut (cabbage), cured/smoked meats, various stews and goulashes, buckwheat and lentil. The wine is meant to be served slightly chilled.

The terrible floods of the Maule River in 2023 hit Gonzales Bastias hard. Their vineyards were flooded, although luckily, without damage to the plants, since their advanced age withstand such occasional disasters. But their cellar and winery were wrecked. As a result they felt "headless", and that feeling lends its name to the new wine they made following the tragedy. Descabezado was made in their new winery, built above the hill where the old one stood, and it is one hundred percent Pais from their incredible 200 year old plus vines. It fermented from native yeasts, and macerated three days on the skin before a slower, extended three month fermentation. Unfined and unfiltered, it shows the loveliest side of Pais, soft on the palate with plenty of berry fruit. An easy drinking wine showing the versatility of the grape and the high standards of the wines coming from Chile these days. - Bowler Wine

Over thirty years ago, Roberto de Miguel, a fourth generation grape grower, decided to stop selling off his crop and start bottling his own wine. Nowadays, his sons Arturo & Kike (the word “Artuke” is a portmanteau of their names) farm the 30 hectare estate and run the winery. Nearly all the vines are dedicated to tempranillo, the primary component of this wine, which undergoes carbonic maceration to emphasize fruitiness and freshness. This is all red berries in your face, none of that tobacco, vanilla, or dill you sometimes get with Rioja. Rioja for Beaujolais drinkers, so pair accordingly, or just drink it on its own. Delish!

Situated near the famous Mont Ventoux, and close to the fabulous ancient city of Orange, lies the estate of Lou Frejau. In 1982, Serge Chastan, a traditional man of the earth, founded a domaine he called Lou Fréjau, meaning “the round pebble" in Provençal dialect. This name is inspired by the polished river stones that offer a unique habitat for growing vines in and around Chateauneuf-du-Pape. Chastan’s wife, Christiane, joined him in 2003, and together they manage the wine making of the estate using traditional methods and their expansive knowledge of oenology, working with total respect of the region and environment. The estate's village Cotes du Rhone comes largely from grenache vines laboring in sandy soils. While less profound and rich than the estate's Chateauneuf-du-Pape, with a few years in bottle, this wine offers real complexity and nuance. Scents of blackberry jam lead to a broad range of savory, spicy notes. Try it with beans, sausage, or burgers.

If you’ve never heard of the mansois grape, you are not alone! Also known as braucol (when grown in nearby Gaillac), fer, fer servadou, (or even just servadou), this dark and tannic grape is known for being a bit rustic, wild, and minerally, with flavors and aromas perhaps most similar to cabernet franc (but with more brambly raspberry fruit). Domaine Du Cros has been a family run affair for generations and might be the best known producer in Marcillac, if only because there aren’t very many wines being exported from this region! As such, this introduction to Marcillac might be your only foray into the realm (aside from Domaine du Cros’ stellar rosé, currently featured on our casual cart) but we believe it’s a trip worth taking. Traditionally, Marcillac wine is often enjoyed with local dishes like stuffed sheep or veal tripe, aligot (cheesy mashed potatoes), and other hearty fare. But any old pot pie or sausage ought to do just right by this wine.

Founded in 1903, the 200-hectare Finca Torremilanos in Aranda de Duero is the second-oldest wine-producing estate in what is now Ribera del Duero DO (after Vega Sicilia). The current regime dates to the late 70's, and was instrumental in the establishment of the DO in 1982. Pilar Pérez Albéniz, one of the most respected women in the region and winner of the inaugural ‘Ribera Heritage’ Award in 2019, is still at the helm, with two of her sons, Ricardo and Vicente, handling winemaking and sales respectively. Montecastrillo is their bread-and-butter red, made from the estate's younger vines, and aged for 3-4 months in French and American oak barrels to soften the tannins of this roughly hewn clone of tempranillo. This hearty red would be enjoyed with BBQ or grilled meats, paella valenciana, or sheeps' milk cheeses, among many other things.

Varietal: Grenache NoirVine Age: 100+ years (these are the oldest vines of the domaine)Terroir: Schist and marl soils in the "Terres Noires" of Espira de l'AglyViticulture: Organic (certified), biodynamic methods. Yields are around 15 hl/ha here.Vinification: 100% whole clusters (crushed), ambient yeast fermentation, infusion. Aged for 24-60 months in used barrels. No chaptalization, acidification, fining, or filtration. Bottled by gravity in accordance with the phase of the moon."Estaca" means "vine stake" in Catalan.

Fatalone is a historic family winery that was the first to produce and bottle Gioia del Colle Primitivo as a single varietal wine in 1987. They have always practiced organic farming which they consider "a life-style in the respect of Nature and every living creature starting with ourselves, and not only as a trendy business model.” Their production is 100% sustainable and their wines are made with zero CO2 emission, solely with their organic grapes. Primitivo has been established as a genetic equivalent to zinfandel, though it should come as no surprise that California and Apulia offer very different growing environments, and thus produce very different wines. This is a bombastic, earthy, potent red that has maximized the potential of southern Italy's blazing heat and Adriatic/Ionian sea breezes. Pair this with orechiette with sausage and broccoli rabe, minestrone soup, or a fresh burrata with an arugula salad.

Multiple vineyards all planted in the late 19th century on granite soils

Zlatan Otok was founded in 1986 by Zlatan Plenkovic. Becoming an official winery in 1991, it was only the second private winery in Croatia formed in the wake of Yugoslavian communism. The winery was established in a small fishing village called Sveta Nedjelja, about an hour drive from Hvar City, the main city on Hvar. Zlatan was a poor fisherman who, quite literally, hustled his way to create the second largest private winery in Croatia. Zlatan Plenković passed in March 2016 and the winery is now operated by his children Nikola, Marin and Antonia. The "Bilo Idro" wines, a white and this red, were produced to accommodate patrons of the winery's new restaurant who were looking for easy-to-drink wines that wouldn't interfere with the stunning views of the Adriatic. This red truly fits that bill, though it offers the charming sea essence salinity typical of this variety when grown along the Croatian coast.

Finca Adalgisa is located in the Chacras de Coria sub region of Lujan de Cuyo in Mendoza, Argentina. The estate goes back three generations within the Furlotti family when they planted 0.85 hectares of primarily Malbec in 1916. Gabriela Furlotti built an eleven room boutique hotel in 2000 on the property surrounding the vineyard. They produce only one wine which is made by beloved winemaker Carmelo Patti. Carmelo focuses on balance and terroir and is one of the few Argentine vignerons to bottle age before release. Adalgisa produces less than 500 cases per year, and we believe that their wine is one of the most elegant, Bordelaise expressions of Malbec that we’ve ever encountered.

In 1888 Angel Furlotti left his small village outside of Parma to put down roots both figurative and literal in Argentina. Working hard at established vineyards, and buying up cheap land, Angel was finally able to construct his own winery in 1914. By the 1950's the Furlotti family was one of the biggest vineyard owners in Argentina, with 10 separate vineyards totaling over 2,000 hectares. Ultimately, most of those vineyards were sold off, around the time Angel's great-granddaughter Gabriela was born in 1968. Though not compelled by the scale of wine production she witnessed as a child, Gabriela was still drawn to one of her family's remaining parcels of land, Finca Adalgisa, originally owned by her maternal grandmother.

Alavida Malbec is vibrant and dry, with black fruit and floral notes typical of a quality Malbec from our corner of the planet.

Following the manual harvest, the grapes are crushed by foot with 10% whole bunches. Fermented in stainless steel, cement and open bins, with maceration lasting between 40 and 60 days. Aged for 18 months in stainless steel and cement. Organic and biodynamic principles are implemented in the vineyard. Nothing is added to the wines.

Kumusha in the Zimbabwean Shona language translates to ‘your home’, ‘your roots’ or ‘your origin’. World Renowned Sommelier Tinashe Nyamudoka believes the best wines are representative of their region. Through a collaborative process with respect to the vine, the winemaker and the consumer, Tinashe is building a brand of wines that represent and honor their roots. Minimal intervention wine making and natural fermentation is aimed at letting the wine be free to do the talking of its origin. These are wines that Tinashe would not only like to drink himself, but wines that, from his experience as a sommelier, are representative of what is leading the way for the style of South African wines. cool-climate Cabernet. bright red fruit that is focused, crisp and long. Natural winemaking.

Tiago Sampaio is the innovative young winemaker of Folias de Baco, a project started in 2007 that one could say was spearheaded in his childhood piggybacking on his grandfather through the farms and vineyards, always curious and plucky, willing to experiment at every step of the way. It was this incurable fascination that led him into agricultural studies at Santo Tirso and then five years of university in Vila Real, but it wasn’t until completing an agricultural engineering course that opened the doorway for his PhD studies in Oregon for Viticulture and Enology. There Tiago picked up on modern philosophies and aesthetics of winemaking, while never forgetting his roots in the Douro and returning to create his estate that has garnered much attention since. Specifically located in the Alto Douro, in the sub-region of Cima-Corgo – where the land is rough, tough and challenging – you will find his vines clinging to the slopes of schist and granite at an altitude between 500-700m.

Sourced from a mix of sites in Kallstadt and one vineyard in Bad Dürkheim where the soils are light and sandy. The grapes were handpicked, destemmed and barrel-aged for about 18 months (but some parts of it were matured in tank for freshness). The wine is pale, succulent and nervy with terrific cran/cherry fruit, fresh soil notes and very little oak in evidence.

100% Sangiovese from high altitude vineyards in Montalcino. Delicious!

Teona Omarashvili brings a law degree (from Emory University, in the other Georgia) and an endless scientific curiosity to her young wine project, which she currently operates out of her in-laws' garage, just outside of Tbilisi. Hers is a modern, ambitious approach to qvevri winemaking, aiming for a pure expression of the vintage.

Old Vine Ranch / Old Vine Red

Le Fontane was established in 2022 with this release of its first wine: Cerasuolo di Vittoria Classico. This wine, a true expression of tradition and authenticity, carries the identity and name of the estate and marks the beginning of the Le Fontane legacy. Le Fontane represents the passing of the torch from Giusto to Giovanni Occhipinti, with father and son working together on this new expression of Sicily’s most prestigious DOCG designation.

100% Barbera (estate fruit from Cellario’s own biodynamic vineyards). 10 days skin maceration gives it good extraction but still keeps it juicy and fresh. Aging in cement. “Quantobasta” means “just enough”, meaning you can have as little or as much as you want - the perfect amount!

Oohhhheee baby, This 2022 Es Okay Red Blend is just like your first crush. Enticing with with its delicate aroma of fresh rhubarb & raspberry pie straight from the oven, and baby leaves on a dewey morning. Its youthful freshness hits you with a 1, 2 punch! - Rootdown Wines

Bernard Baudry and his son Matthieu farm vineyards scattered across Chinon, from parcels that sit on clay-and-limestone slopes to those nestled along a gravel-and-sand riverbank. They accordingly produce many unique styles of wine even though they all fall within the appellation of Chinon. This cuvée comes from their highest vineyard, which rests on a plateau of gravel, sand, and limestone, and it is arguably their best entry point into the charm of Loire Valley Cabernet Franc, lithe and less dense than the bottlings from their clay-and-limestone terroirs. Spontaneous fermentation and unfiltered bottling lead to a delicate, peppery wine with notes of blackberries, currants, and leather. Matthieu Baudry says the reds of Chinon are best enjoyed with food, and this particular bottling is versatile enough to accompany a wide range of plats, from lentil soup to charcuterie to roast chicken.

Tesselaarsdal was founded in 2015 by long-standing Hamilton Russell Vineyards employee Berene Sauls. This wine is named after the historic Overberg farming hamlet of Tesselaarsdal, not far from the Hemel-en-Aarde Ridge wine appellation. Berene was born a descendant of the freed slaves who were bequeathed the land by former East India Company settler Johannes Tesselaar in 1810. This small-production, classically-styled pinot noir succinctly expresses the personality of the cool, maritime Hemel-en-Aarde Ridge and its elevated, iron-rich soils. Lifted wild red fruit and sour cherry aromas give way to a silky palate tinged with delectable, salty minerality. A profoundly graceful wine that will age beautifully.

100% whole cluster, 1-week maceration and fermentation, aged for 6 months in barrels.

From Sur Roches (at the top of a southeast-facing slope, close to the forest, planted from north to south, very shallow topsoil with many exposed stones) and Paux Bois (at the same level as Sur Roches but to the left towards the valley, same soil).Sur Roches: farmed by the Les Horées team, organic and biodynamic (not certified), horse plowed. Paux Bois: purchased grapes, sustainable.Vinified together, 50% whole cluster, ambient yeast fermentation in stainless steel with no added SO2, aged for 14 months in used barrels, minimal added SO2 after malolactic fermentation.

50-60% Gamay from Fleurie, 15-25% Gamay from Mon Poulain in Pommard, 25% Pinot Noir from the Côte de Beaune.The Gamay from Fleurie is purchased fruit, sustainable. The Mon Poulain parcel in Pommard is rented and farmed by Catharina, organic and biodynamic (not certified). The Pinot Noir is purchased fruit from the Côte de Beaune, sustainable.The Gamay from Fleurie is directly pressed while the rest is vinified with whole clusters, all vinified separately. Ambient yeast fermentation in stainless steel, aged for 9-12 months in used barrels, blended before bottling, minimal added SO2.

The 2024er Niedermenniger Herrenberg Spätburgunder Trocken was made from destemmed fruit and was fermented and aged in traditional Fuder. The wine offers a nice nose made of cranberry, Morello cherry, spices, and mint. It is animating and fresh on the palate at first before a riper touch of red berried fruits comes through and adds juiciness and depth to the experience. The finish is fresh, delightfully light-footed yet superbly persistent and packed with flavors. This is an outstanding expression of light-footed Pinot Noir. Now-2030 Vintage description and wine notes taken from Mosel Fine Wines No 81.

This chillable red is mostly nebbiolo rosé blended with barbera from the Serra di Gatti vineyard and a small amount of arneis. Dark pink / light red, hazy, crunchy, and super refreshing.

75% pinot noir, 25% chardonnayJohan Vineyard, Van Duzer CorridorWillamette Valley

Yila’ translates to “All-every” in Tara’s Chumash Language (Samala). This blend showcases all the varieties harvested in 2023 consisting of 36% Carignan, 23% Syrah, 23% Grenache, 8% Gamay, 4% Graciano, 4% Grüner Veltliener, and 2% Albariño. For this blend, 21% of this blend was co-fermented at a low temperature for two months, while the remaining 79% was blended before bottling. The wine was then aged for 9 mos. in 100% neutral French oak.The 2023 Yila’ Blend is vibrant with fresh fruit flavors including cherry, raspberry, & cranberry. It has a slighter lighter body than the 2022 blend and features Hawaiian Punch-like notes alongside hints of spice, peppercorn, and tomato vine. The finish offers a soft mid-palate with a bright, tart cherry finish.The vibrant blend of aromas in this wine, paired with its high acidity, makes it a great match for Thai chicken red curry or a piquillo pepper cheese soufflé.

House red blend made as a "reserve perpetual", where a quarter of the wine comes from the previous vintages.

The Mirabai 2023 is medium-dark, deep youthful red with blue undertones and brilliant transparency. The nose is a heady mix of minerals, subtle spices, ripe strawberries, and other dark red berries and cherries. The mouth is juicy and classic Dundee Hills silky with forever strawberries that end in a long finish. This Mirabai has depth, richness and power without any heaviness. It’s full of movement. - Kelley Fox Wines

Embruns de Cimes is a light red wine, mineral and fruity from grapes grown in schist soils. It is a mix of 32 old grapes varieties, ranging from 70 to 100 years old, including Mollard, Espanenc, Grand Noir de la Calmette, Barbaroux, Grec Rose, Alicante and many more. The vines are planted at extremely high altitudes, 900 meters on average. Half of the grapes are direct pressed and half remain whole cluster. A one week maceration in stainless steel retains the minerality and acidity typical to the alpine climate. The result is an engaging and refreshing wine at just 11% vol.

Hey look, another freaking awesome red wine that tastes like a freaking awesome red wine! While Cole Ranch’s particular terroir has certainly garnered a ton of fanfare for the Riesling, there’s a little Merlot planted there as well. Planted right across the main vineyard lane from the Riesling is a block of Merlot and Evan decided to take a crack at it. The story here is all about how Merlot, if grown in the right spot, picked at the right time and treated gently can produce a wine of astounding texture and aromatics.

bright & glou-glou redTypically this is our last pick of the harvest, which typically means we have quite cool conditions for picking and maceration (which usually takes place al fresco.) The 2024 is bright and enticing with quite a bit of energy. It shows the more savory and complex aspects of the fruit along with a juicy weight we really enjoy.Pair it with your sunday supper, or break it out for the dessert cheese course.

Tilisma Winery is run by Ketevan Akolashvili and Christian Hubert, who transformed a piece of Ketevan’s family vineyard into something genuinely modern, yet deeply Georgian. From the outside, the winery feels like a family estate, but step into their qvevri cellar, and you’ll see the magic: old-school clay vessels, sitting quietly beneath the surface, gently fermenting the region’s iconic grapes. Tilisma is fully committed to organic farming, with their 7 hectares of vines hand-tended and harvested. The wines are made with minimal intervention, meaning what you taste is what the grape, and the land, intended. These wines are perfect for anyone looking to dive deeper into Georgia’s unique winemaking culture. And the name “Tilisma”? It means “talisman”, a nod to protection, mystery, and maybe a bit of winemaking magic.

Dimitar Kostadinov is a 3rd generation winemaker working in Bulgaria's Thracian Valley. Kostadinov's background is in mechatronics, which may at first seem incongruent with natural wine. The central point of Zagreus is the crossroads of science and philosophy, the experimental and the natural. The focal variety is mavrud, whose Thracian provenance (1500 BC) and perseverance through modern war and industrialization is a marvel in itself. Working land purchased by his father in 1998 and employing the teachings of Rudolf Steiner, among others, Kostadinov brings new light and energy to this sleepy corner of the former Eastern Bloc. While his mavrud wines are redolent of damp earth and the transition from fall to winter, "Pamid & More" offers a lighter vibration. Composed mainly of indigenous grape pamid with some merlot to round things out, this is a fresh, amply fruited wine that's comparable to a Beaujolais-Villages or Pinot Noir.

‘Ojo Gallo’, Castellano for ‘rooster eye’ (in other words, what the French call ‘oeil de perdrix’), hearkens back to the traditional clarete style of the region. This dark rosé (light red?) is a field blend of very old vines of Tempranillo, Garnacha, Bobal, Monastrell, Viura, Albillo and Malvasia co-fermented in cement and raised for 8 months in used barrels before bottling without added sulfur for peak drinkability. Delicious!

From Bruce and White Perry vineyards, which are neighboring vineyards planted in the early 1980’s on chalky volcanic soils, adjacent to the historic Buena Vista winery in Sonoma Valley. 25% whole cluster layered under 75% de-stemmed fruit, daily punchdowns, 14 day maceration prior to pressing at dryness, aged in neutral french oak barrels and puncheons. Bottled august 2024 with 20ppm so2.

The grapes from this wine came from the upper section of Renaissances ‘Slope 1,’ a tiny (less than 1 acre) site which is considered their best quality cabernet sauvignon, for its southwest facing shoulder at 1900+ feet elevation, with soil of decomposed volcanic rock. This is the first release of this cuvée, which Gideon believes will age for 4+ decades in a proper cellar. 90 cases produced.

Three Grasso sisters helm their family farm, founded in 1870 by their great-great-grandfather Giuseppe. They are in Treiso, just south of the town of Barbaresco. All of their vines are situated within the Barbaresco zone, with the majority planted to nebbiolo, of which they produce several cru bottlings. They also produce a small amount of riesling and this dolcetto. The vineyards are managed without any chemical pesticides or fertilizers. Across the range, the wines are made with a very light hand: native yeast, large neutral Slavonian oak barrels, no filtration, and only a minimum amount of sulfur added at bottling. Tragically, the demand for dolcetto is on the decline, despite its ability to deliver a real sense of Piemontese terroir. Try this with a frittata, vegetable risotto, or stuffed cabbage.

Nestled in the lovely agrarian slopes of the Champlain Valley, Chertok Wines has a unique perspective on New England wine. Located at the historic Belmont Orchard in Shoreham, Vermont, Chertok Wines is unusual in its balanced commitment not only to the grape vine but also to the apple tree. While a great many New England wineries experiment with apples, Chertok is singular in that the farm is a quilt of old orchards and young vineyards. In the cellar, there is a focus on dual-crop wines that integrate their apples and grapes together through slow, mingled fermentation. Apples are ground into vats of footcrushed grapes and pressed after 8-10 weeks to produce low alcohol, highly compelling wines that feel resolved and complete in a way that many ‘coferments’ seldom achieve. This wine is an ambassador for the whole brand, offering drinkers a juicy, pink wine with great acidity, alluring fruitiness and a gentle cucumber-skin bitterness that keeps everything in balance.

40% Syrah, 40% Mourvèdre, 10% Cabernet Sauvignon, 10% CounoiseThis great wine, made by the Vaillé family of Aniane in the Languedoc region of southern France, is not defined by where it is from or by the grape varieties blended to produce it, the age of the vines, or the yields. Its identity is determined neither by barrel regimen nor tricks of vinification and enology. Rather, it is the result of a very personal, dead-serious quest for perfection at every stage of the process, from the original planting of the vineyards to the choice of cork used to bottle the wine. The road map was and still is fairly simple—in theory, not in execution—and remains unchanged. Grange des Pères defies categorization and redefines greatness. - Kermit Lynch Wines

Carbonic nebbiolo -- chillable and crunchy!

Davide Carlone is a key figure in resurrecting the Alto Piemonte wine region at the foothills of the Italian Alps. After post-WW2 abandonment shrank the area's vineyards from 40,000 hectares to just a few hundred, Carlone restored 11 hectares across Boca and Colline Novaresi, situated on the ancient Valsesia Supervolcano. While focused on Nebbiolo, he also cultivates Erbaluce, Croatina, and Vespolina. Uniquely, he showcases Vespolina as a single variety—fully ripening the grapes despite pest risks (its name derives from vespa, meaning wasp). Carlone ages his flagship Boca (Nebbiolo) wines in oak, while the Colline Novaresi lineup undergoes stainless steel aging to preserve freshness. Pair these expressive wines with mushroom ragù or pasta alla puttanesca.

Dialect Imports, whose founder Christina Solazzo lives right here in Jamaica Plain has assembled a book of sustainability-minded, largely women-led producers covering many of Italy's wine regions. Diversitas is a new project from the Redmont-Di Tonno family, based in the Pesaresi comune of Loreto Aprutino (also the home of the the legendary Valentini family).

“Les Equilibristes” (the “Tightrope Walkers”) aim to shake up winemakers willing to craft different wines. By freeing them from their habits and practices, they intend to shape together a vibrant and unique wine. Their set of golden rules are the following: indigenous grape varieties, organic winemaking, tillage, indigenous yeasts, minimal sulphur rates. 10 vintages, 7 winemakers, 18 grape varieties, 5 regions (Anjou, Périgord, Languedoc, Corbières, Banyuls). The 2 Equilibristes: – François de Monval: “wine merchant”, cellar and restaurant owner in Paris (La Canonnière), wine enthusiast fed every day by its clients. – Florent Girou: “travelling oenologist”, winemaker in the Perigord Region, wine-maniac, torn between the preservation of the ancient know how and the constant calling into question of some practices

Devina is a cross of veltliner and traminer obtained in the 1950s. It is redolent of its parents: the structure of veltliner and aromas of traminer are both very evident.

Domaine de la Bergerie has been a family estate since 1964, first purchased by Marie-Scholastique Horeau and passed on to her grandson Yves Guégniard and his wife, Marie-Annick, who passed the domaine to their daughters Anne and Marie in 2018. With this new stewardship, the domaine has fully converted to organic viticulture, after years of adhering to a high standard of excellence: green harvest, strict sorting and separate vinification of each harvested parcel. Encompassing a total of 89 acres in the heart of Côteaux du Layon, the vineyards are spread throughout multiple appellations, including Anjou (blanc and rouge), Savennières, Côteaux du Layon and Quarts de Chaume. A staple of the domaine for over 30 vintages, "Les Pierres Girard" is a special wine of immense character that comes from a single parcel of 50-year-old vines. With long lees-aging and a year in barrels, this wine always pushes the fruitier tones of chenin, with volumes of peach and apricot on the nose and palate.

The Hauller family lineage in Alsace dates back to 1776 when master cooper François-Joseph Hauller established his first workshop. It would be another 200 years before the family expanded beyond barrel-making into viticulture and winemaking. Today, it’s their core business, with Louis Haller and his son Claude (along with his sons Guillaume & Ludovic) overseeing 20 hectares of vineyards across Alsace, including 3 Grand Cru sites. “Les Premices” is their line of organic wines, from which we’ve selected this very pleasant pinot blanc. There are peach, apple and floral notes to be found here with a soft texture and medium acidity. Pinot blanc is a versatile food wine which can easily accompany apps or main dishes. Fish, white meat, eggs and of course, soft cheeses will all work well. If you’re invited to a holiday party and don’t know what kind of white wine to bring, just grab this and enjoy!

An ingenious combination of fruit, restrained acidity but a very clear focus. Our go-to liter of light, dry refreshment for picnics, beach drinking, patio parties, apps, lunches, brunches, sangria-making, and happy hour.

Assyrtiko from Santorini certainly paved the way for the recent wave of interest in Greek wines, so much so that they've become increasingly expensive, even before inflation, tariffs, et cetera. Enter Stamnaki, a new-ish label from Denthis, an import/coop collab focusing on rebuilding Greece's indigenous wine culture abroad. Their assyrtiko is grown on the mainland, in the mountainous region of Peloponnese, away from the sunny beaches and touristic hubbub of the islands. The variety does very well here, but acts differently, because of its more sheltered existence. A little less saline and more fruit-driven, Stamnaki's assyrtiko would be right at home with grilled or tinned sardines, octopus salad, and fresh summer salads.

Wine with defined citrus colour, crystalline appearance and slight bubble; Rich and intense aromas, citrus, tropical and sweet floral. In the mouth it is fresh, elegant with crispy and enveloping acidity.

Batard-Langelier is a family estate located 30 minutes south-east of Nantes. Its expanse of 24 hectares of gently sloping vineyards is emblematic of this part of the Loire and its amalgamation of ocean and rock into wine. Third generation winemaker Jérémie Batard has been at the helm since 2017, continuing to work with his parents Régine and Pascal, who share his passion to express all the richness of the melon de bourgogne and the soils of the region in his wines. The estate is fortunate to have vineyards planted on a variety of subsoils: granite, gneiss and gabbro, spread across the appellation, including the prestigious crus Château Thébaud and Monnière St Fiacre. Since 1995, the vineyard has been managed according to the principles of organic farming, with no synthetic treatments applied in the vineyard. Bi-valves and crustaceans are an obvious play here, and we can imagine a refreshing, nuoc cham -infused noodle salad would also delight!

Winemaker’s note: “This vineyard is one of the cooler places in our region, which benefit from the chilled winds of the nearby River Danube, especially during hot summers. This factor allows for the intensive aromatic and fizzy acidity in the grapes to be preserved. Specifically, the red gravel (iron) brings minerality and the typical “pepper” to our Grüner Veltliner.”

The Quenard family have been farming and making wine in the Savoie for almost a century. Andre Quenard was the first to bottle under the family name in 1960, with his son Michel joining the business a decade later. Their names still adorn the label today, though it's Michel's sons Guillaume & Romain who currently run the operation. Their Chignin blanc is made from the high-altitude loving jacquere grape; planted in rocky, limestone soil on steep slopes with vines that are 30-60 years old. And it's crisp, oh so crisp. Mineral driven and bursting with white peach, citrus blossom and alpine herbs, this is a versatile wine that's just as home on the ski slopes as it is on the beach. It goes well with pretty much whatever you're serving but it's also a nice sunset aperitif if you don't want to wait for dinner.

Melaney Schmidt and Malia Myers make energetic wines that reflect place, people, and purpose. They proudly represent Oregon's outsiders, offering a beacon of inclusivity and unique perspectives to the land and their wines. Their original mission at Landmass was to produce world class sparkling wine, which they do in spades, though their still wine program is equally important and intentional. Landmass's most esoteric wine is this gruner, which comes from Underwood Mountain on the Washington side of the Gorge. This version of Austria's prized variety offers intensely fruity aromatics with subtle florality, and at 11.8% abv, it's about as "drinky" as it gets. It will keep your attention throughout any meal, from salad to Szechuan.

Bodega Cerro Chapeu was launched in 1975 by the Carrau family of Cerro Chapeu after starting one of the first vineyard reconversions in the country. The vineyards are located in the red, deep, and sand soils of Cerro Chapeu, on the borderline between Uruguay and Brazil. their philosophy is the low input winemaking in balance with the environment. The winery built in 1997 within a hill is based on gravity, which together with innovative oenological techniques and the family experience that characterizes Cerro Chapeu, result in unique wines.now,10th generation daughter Pia Carrau is shepherding in a new era for this low input, energy efficient winemaking in remote Uruguay.

The Giraudon family has been working the land and making wine in the Burgundian town of Chitry for hundreds of years. The current generation of winemakers are a sister and brother team, Aurelie and Thibaut Giraudon. The farming is done traditionally, with hand harvested fruit and low yields for maximum flavor concentration. The terroir shines through in these wines; the hillside vineyards are composed of Kimmeridgian chalky marl soil very similar to that of Chablis (which is not even 10 miles away). Fermentation and aging is done in stainless steel and the wine undergoes malo-lactic fermentation. Expect bright lemon, apple, and pear fruit, intense minerality, excellent acidity and some brininess. Perfect for seafood but with enough body to stand up to heartier, fatty foods.

This wine is a testament to the Columbia River Gorge. The wild winds and extreme elevation of the area produces some of the best Pinot Gris, and we are beyond excited to present you with the latest vintage of this wine.80% Stainless Pinot Gris, 20% neutral oak Chardonnay.Big notes of pear, apple blossom, vanilla and loquat on the nose and palate are paired with bright acidity.

Seriously this white blend is on a whole different level. It's like Kate Moss apple sauce lean, and loquat drippy juice! Like being a kid again on the hottest day of the year and you've stolen an apricot off of the kitchen counter and the skin tickles your nose when you tear into the orange flesh. - Rootdown Wines

Bottled during the end of active fermentation, this wine continues to ferment in the bottle leaving it dry, cloudy, yeasty, and full of life, with a natural effervescence. Released just after bottling, it is the fresh wine of the harvest. It is fresh and fruity after bottling, but ages gracefully into more yeasty, toasty aromas. Made from a blend of Cayuga and Seval grapes from Fingerlakes region, New York.

95% Chardonnay, 5% Pinot BlancSurrounded by forest, only one direct neighbor (organic), west-facing, shallow soil with large limestone pebbles, red soil in the northern end, grey soil in the southern end, well-draining.Pressed with whole clusters in a vertical press, ambient yeast fermentation and aging for 10 months in 228 and 500 L barrels, SO2 added after malolactic conversion.

Situated in the isolated village of Fontjoncouse, Gaëlle and Florian Richter of Domaine des Deux Clés produce soulful, distinctive wines from 14 hectares of high-elevation, biodynamically farmed old vines in the Hautes-Corbières. The couple met at Maison Champy in Burgundy in 2009 and spent years working in Napa Valley and Châteauneuf-du-Pape before purchasing their own estate in 2015. Their micro-climate, significantly cooler than the surrounding Languedoc, allows for a finesse-driven style reminiscent of Burgundy, with whites fermented in French oak and reds emphasizing elegance through whole-cluster fermentation and minimal extraction. This white shows the potential for grenache blanc and macabeu to produce powerful, complex wines of impeccable balance and effortless drinkability. We had this open in the refrigerator for a few days, and it kept getting better! It held its own with fresh tomatoes and feta cheese as well as it did with napa cabbage and noodles with peanut sauce.

Non-vintage blend of têtes de cuvée from terroirs in Avize, Oger, Cramant and Oiry. A fine, elegant, yet powerful Champagne…dare we say a “poor mans’s Clos de Mesnil”?

The Riesling Sekt Brut Nature was made from grapes harvested in the Niedermenniger Herrenberg harvested in 2023 and underwent its secondary fermentation in bottle for 18 months before being disgorged in May 2026 (disgorgement date not provided on the label). This wine offers a gorgeous nose made of citrus fruit, pear, chalk, chamomile, and smoke. The mousse currently dominates still a bit the outstanding underlying material, so a year of waiting is really needed for the wine to find its balance. 2027-2033 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Niedermenniger Herrenberg Riesling Kabinett Feinherb Onkel Peter (the reference to this internal cask name is provided in small print on the label after the AP number) is an off-dry wine made from fruit harvested on un-grafted vines in the south-facing Zuckerberg sector of the vineyard. It offers a backward nose made of pear, herbs, spices, citrus fruit, ginger, mirabelle, and smoke. The wine proves nicely focused on the palate and leaves a great feel of minerals, fruit and herbs in the engaging finish. 2030-2045 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Krettnacher Ober Schäfershaus Riesling Spätlese Trocken comes 60-year-old vines planted in the similarly name Lieu-Dit in the Altenberg vineyard underpinned by Diabas elements. It offers a gorgeous nose of herbs, citrus fruit, whipped cream, fern, and smoke. The wine is quite zesty and beautifully focused on the palate and leaves a nice feel of pear, greengage, and spices in the long and precise finish. This is a superb dry Riesling in the making. 2030-2040 Vintage description and wine notes taken from Mosel Fine Wines No 81.

Frank Lloyd Wright coined the term "Usonia" to refer to his vision of a fully democratic American landscape, unbound by Old World conventions. Usonia Wine founders Julia and Alex Alvarez-Perez imbue their wines with this ethos, revealing new aspects to the evolving wine tradition of New York's Finger Lakes region. They work with riesling and cabernet franc, two varieties that have deep roots in the area, and experiment with disease-resistant, cold hardy, American and French hybrid varieties. Their 2023 Riesling is made with fruit from Standing Stone Vineyards on the eastern side of Seneca Lake. Expect notes of ripe stone fruit, green tea and herbs. Dry riesling is always versatile at the table but some lemon-herb grilled chicken would be a nice weeknight option or skip the meal and just go cheese and crackers; maybe some creamy goat cheese or triple creme brie?

Domaine Lucien Muzard is based in Santenay and has 16 hectares of vineyards divided amongst Santenay, Chassagne-Montrachet, Puligny-Montrachet, and Pommard. The family can trace its roots back to 1645, but it wasn’t until the two sons, Claude and Hervé took over the domaine from Lucien in 1995 that bottling began at the estate rather than selling to négociants. "Champs Claude" is a villages-level parcel that abuts the 1er Cru Morgeots in Chassagne-Montrachet, with a southeast orientation. the soil type is of clay and limestone, and quite stony.

Château La Clotte-Cazalis has belonged to the Lacoste family since 1779. For forty years prior to 2001 they leased their vineyard to another family who was responsible for farming it and had the rights to the harvest. In 2001 Marie-Pierre Lacoste and her mother, Bernadette, decided to take on the responsibility themselves and started producing a wine from their land. Their vineyard of 5 hectares is located in the commune of Barsac. It is planted with 95% Semillon and 5% Sauvignon Blanc and the vines are all more than 50 years old.Harvesting is done from mid-September through mid-November. The collection of grapes is done entirely by hand and teams of harvesters go through the vineyard seven or eight times during the fall and pick only the bunches or even individual grapes that have been affected by botrytis. The yields are between 10 and 20 hectoliters per hectare. There is no chaptalisation and the grapes ferment with their indigenous yeast only.

The 2025er Krettnacher Auf dem Hölzchen Riesling Kabinett Trocken comes from 50-60-year-old vines above the Ober Schäfershaus. It offers a rather backward nose made of pear, grapefruit, lemon peel, a touch of brioche, and fine spicy elements. The wine proves beautifully mineral and playful on the palate and leaves a precise and still has a touch tart feel in the impressive finish. The aftertaste is juicy, but not yet very expressive. This superb Kabinett will need time to reveal its beauty. 2028-2040 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Niedermenniger Herrenberg Riesling Spätlese Feinherb Meyer Nepal (the reference to this internal cask name is provided in small print on the label after the AP number) is an off-dry wine made from fruit picked on vines planted in the 1950s in the upper part of the vineyard. This offers a superb nose of fresh peach, herbs, and smoke. The wine is fresh, subtly creamy but animating, and incredibly finely chiseled. The wine is long and multi-layered in the finish. What a success! 2030-2045 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Krettnacher Euchariusberg Riesling Auslese Förster (the reference to this internal cask name is provided in small print on the label after the AP number) is a sweet wine made from clean fruit harvested from vines planted in the 1960s in the prime Gross Schock sector of the vineyard. This offers a rather backward nose made of lime, herbs, and smoke. The wine is quite electric and zesty on the palate, but quickly juicy elements of apricot, mango, grapefruit, pineapple, and smoke join the party. It offers a beautiful feel of subtly fresh exotic fruits on the palate and reveals itself with a lightness which is almost reminiscent of a Spätlese. This is a gorgeous and fresh expression of Auslese in the making. 2035-2065 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Ockfener Bockstein Riesling Kabinett Schorsch (the reference to this internal cask name is provided in small print on the label after the AP number) is a barely fruity-styled wine made from fruit harvested on vines planted in the 1990s. The wine offers a beautiful nose made of chalk, pear, citrus, herbs, and smoke. It is nicely animating and juicy on the almost off-dry tasting palate and leaves a great feel of minerals in the long finish. 2035-2055 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Krettnacher Euchariusberg Riesling Kabinett Alte Reben Gisela (the reference to this internal cask name is provided in small print on the label after the AP number) is a barely fruity-styled wine made from fruit harvested in a parcel still planted with 70-80-year-old un-grafted vines in the prime Gross Schock sector of the vineyard, which was classified in the highest category on the old taxation maps. It offers a superb nose of mirabelle, white peach, citrus fruit, chamomile, and smoke. The wine is still quite backward on the palate and leaves a hugely focused feel in the long and intense finish. The precision in the aftertaste is awesome. What a Kabinett! 2035-2065 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The Dumont Brut NV is a blend of 90% Pinot Noir and 10% Chardonnay. The grapes from their vineyard have qualities that seem less aggressive and more sumptuous than those from the northern districts. In addition, vinification of whole berries at low temperatures enhances this quality of soft elegance. The NV is a blend of vintages typically between two and five years old. It is aged for two years on the lees before disgorgement. Dosage is 7 grams.

The 2025er Niedermenniger Sonnenberg Riesling Kabinett Trocken Munny (the reference to this internal cask name is provided in small print on the label after the AP number) comes from fruit picked early on 60-70-year-old vines in the Lieux-Dit Unter den Röderchen. It proves still a bit backward and needs some time to reveal its nose of grapefruit, mint, chalk, ginger, oregano, and smoke. The wine is nicely delineated and focused on the palate and leaves a precise and still somewhat backward feel at this early stage. The potential is however impressive. 2028-2040 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Krettnacher Euchariusberg Riesling Kabinett Kugel Peter (the reference to this internal cask name is provided in small print on the label after the AP number) is a barely fruity-styled wine made from fruit harvested on 60-year-old from partially un-grafted vines in the prime Gross Schock sector of the vineyard, which was classified in the highest category on the old taxation maps. It offers a great even if slightly austere nose made of fresh herbs and spices. The wine is beautifully focused and precise on the palate and leaves a good feel of presence and complexity in the long and lingering finish. The aftertaste is mouthwatering and alluring. This is a beautiful Kabinett. 2035-2065 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Krettnacher Euchariusberg Riesling Spätlese Klaus (the reference to this internal cask name is provided in small print on the label after the AP number) is a sweet wine made from fruit harvested on 60-year-old vines in the prime Gross Schock sector of the vineyard. The wine offers a stunning nose of lime and grapefruit sorbet, chamomile, ginger, and fine herbal elements. It is superbly animating and playful on the palate, where the subtly citrus fruit is beautifully wrapped in a kick of zest and mouthwatering sweetness. The aftertaste is zesty and fruity. 2035-2065 Vintage description and wine notes taken from Mosel Fine Wines No 81.

The 2025er Niedermenniger Herrenberg Weissburgunder Trocken comes from 30-year-old vines in the south-facing part of the vineyard situated just below the Estate’s cellar. It offers a rather shy nose of pear, bergamot, Provence herbs, and fine spices. The wine is a bit sharp at this early stage on the palate but already offers nice elements of flintstone in the finish. The aftertaste is packed with flavors. 2028-2033 Vintage description and wine notes taken from Mosel Fine Wines No 81.

Weingut Salomon Undhof is an historic family-owned winery (est. 1792!) in the Kremstal wine region of Austria. Currently managed by 9th generation brother & sister twins Fanny-Marie and Bert Salomon, the estate farms 25 hectares of terraced vineyards along the Danube river that are primarily dedicated to Riesling and Grüner Veltliner. Cellar practices are kept simple, farming is sustainable, grapes are hand harvested & fermented with native yeasts then rested on the lees in stainless steel or neutral oak. This produces wines of great texture and depth that are reflective of their particular vineyard sites. The “von der Terrassen” bottling is a dry Riesling characterized by notes of citrus zest, white peach, green apple, smoky minerality and a long saline finish. It’s a great pairing for sushi but you can also go in the other direction with some sausages and pickled accoutrements.

Founded in 1816 by Portuguese crown heir D. Pedro IV and owned by the Roseira family since the late 19th century, Quinta do Infantado is a pioneering estate in the Douro's Cima Corgo sub-region that farms exclusively top-tier A-grade vineyards across its 46 hectares. Run today by João Roseira and family, the winery broke local traditions in the 1970s by becoming the first to exclusively estate-bottle its own wines, crafting a signature meio-seco (medium-dry) Port style using artisanal foot-treading, natural yeasts, and 30% less brandy fortification than standard industrial brands. They have also forged the way in the production of dry table wines, exploring the possibilities of blending native grapes, and as in this case, isolating one of them. Rabigato is a rare white grape grown almost exclusively in the Douro valley. It is known for preserving its acidity even in hot summers, and produces a bracingly fresh wine suitable for all manner of seafood.