A quick glance at the entertaining Duckman website informs you that “The original João Pato ("Pato", the family name = Duck) lived between 1920 to 1984 and was reborn in 2018 as Duckman spirit. In truth, the winemaker here is Maria Pato, daughter of the esteemed winemaker Luis Pato, but her wines are far more experimental and wild in nature than those of her father. “Kite Duck” is an orange wine… we think? 95% direct press baga (blanc de noir) blended with 5% fernao pires that sat on the skins for 5 days. Is it orange? Is it rosé? Is it neither? Whatever it is, it may appeal to sour beer drinkers, as it has a bit of a Lambic like quality that really works for us. I bet this would be great with some goat cheese, maybe even an ash-ripened one shaped like a heart?

Chelti is a family-owned and operated winery nestled in the Caucasus mountains of Georgia. Georgi Mirianashvili, who left his banking career and the capital city of Tbilisi behind back in 2001, and moved to Shilda, the village of his wine-loving ancestors, to pursue winemaking. Mostly traditional in his approach, Georgi’s many of Georgi’s wines are aged in qvevri, however other wines will see oak or stainless steel. The grapes are all hand-picked, and wild yeast fermented. Not only is the farming sustainable, but the winery is planning on transitioning entirely to solar power in the near future.

Size: 1.5 ha (3.71 ac)Varietal: Muscat of AlexandriaVine Age: Planted before 1950Terroir: “Les Terres Noires” schist and marl soils.Viticulture: Organic (certified), biodynamic methods. Yields of about 25 hl/ha here.Vinification: Ambient yeast fermentation, 1 month infusion of slightly crushed whole clusters. Aged 10-12 months in used barrels, amphorae and cement tanks. No chaptalization, acidification, fining, or filtration. Bottled by gravity in accordance with the phase of the moon.

Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

Post Flirtation Orange brings all the nostalgic aromas of orange creamsicle soft serve on the boardwalk. Allow yourself to hang onto stone fruit season (and the end of summer) with notes of fresh apricot and white peach, while embracing the tea-like tannin and dried herbal nature of the slower seasons to come.

Orgo is an artisan winery located in Eastern Georgia that specializes in the 8,000 year old Georgian Qvevri wine making tradition and sources all their grapes sourced from at least 50 year old vines. Making wines from old vines in Georgia is a rare and difficult project since during soviet times most older vines were ripped up and replaced so as to produce more grapes. The concentration of the old vine grapes and the skill of the winemakers is a unique combination for Georgian wines. Orgo produces distinct visions wines that follow the ancient Georgian qvevri style but raise it to new heights of elegance. This small artisan winery, located in the Kakheti AOC in eastern Georgia, is a project between the famous Georgian wine maker Gogi Dikishivili and his son Temur Dakishvili. Temur’s youth and energy coupled with Gogi’s experience and wisdom create a unique partnership, one that both honors the centuries old Dakishvili family winemaking tradition, yet makes it new again each year.

Alsace by way of California’s Central Coast is the conceit behind Union Sacré Wines, a Paso Robles winery founded in 2014 by friends Xavier Arnaudin and Phillip Muzzy. Xavier was born and raised in France, studied to be a chef, became a sommelier instead, got the wine bug and worked a few harvests in the Rhône Valley before moving to California. He became friends with fellow industry veteran Muzzy in 2003 and a decade later when they were working at Sans Liege Winery together, the idea for Union Sacré was born. The pair were inspired by the elegant, distinctive wines of Alsace, France and saw the “Old World” potential in the vineyards of the Central Coast. Their primary focus is on the classic Alsatian varieties (e.g. Gewürztraminer, Riesling, Pinot Gris, Pinot Blanc, Sylvaner et al) and here we have a skin-contact 50/50 blend of Pinot Blanc & Pinot Gris with their late spring/early summer sipper “Blanc/Gris”.

Meinklang is the kind of farm we all wish we had nearby—situated in the Neusiedlersee National Park, a UNESCO World Heritage Site, on the lake’s eastern side at the border with Hungary. It’s a full-scale, working biodynamic farm with animals, vegetables, fruits, grains, vineyards, and everything else that makes it feel complete. You’re probably familiar with Meinklang—they’ve been a staple in the natural wine world for years. That said, we haven’t carried their grüner veltliner much lately, and thought it was time to revisit this old favorite. Bright with lovely aromatics and fruit, a touch of spice, it’s just an all-around versatile wine—great with spicy dishes, simple salads, or spontaneous afternoon picnics. Meinklang also runs a market in Vienna where they serve breakfast, lunch, and dinner, and sell wines, sausages, eggs, meats, fresh and pickled veggies from the farm—the whole farm-to-table dream, brought to life.

I didn’t produce the Nerthus in 2024, but due to demand, I resumed production in 2025 but made it in a different way than before. This version is made of 22% Early Muscat, 22% Grüner Veltliner, 20% Chardonnay, 20% Pinot blanc, and 1% black raspberry wine. It is a blend of ML-complete wines that were fermented (both primary and secondary) and aged separately. This is not technically a rosé: the colour is from the addition of a black raspberry wine that I made from a nearby 5th generation farm in 2025 that is also sold separately.This Nerthus is a pale, peachy salmon-coloured wine with brilliant transparency. It has peach, oyster shell minerality, and hints of black raspberry notes on a very appealing frame. It’s juicy, mouthwatering, and very delicious-and it’s bone dry. I hope you enjoy this alpine-feeling wine with a touch of indigenous berry as much as I have enjoyed making it. - Kelley Fox

Ok, what the heck with this wine!? This wine is so cool and so different and it’s such a wild ride. One might expect an orange wine of Grüner Veltliner to be a fairly straightforward wine but for whatever reason, in Evan’s care, this transforms into a savory, expectation-shattering orange.

Named in honor of Evan's partner in crime and wine, Sara Beth Morgenstern, this wine is a story best told in Evan's own words:"You may recall the original iteration of Cuvée Sara Beth, that first time Sara had the GALL, THE AUDACITY to tell Evan not to make Pinot noir. Exactly similar story here. When Evan leads enthusiastically with “Hey Sara, what do you think about…” the reply is almost invariably “…let me stop you right there; NO.” So it was in 2024 harvest, when Sara saw that he had brought Pinot Gris into the winery via instagram which prompted an immediate "WHY IS THAT THERE?!?" inquisition, that we knew we had a new Sara Beth on our hands."Pinot Gris presented in Ramato style (red-tinted orange) with full skin contact for a toothsome, structured and surprising wine.

Van Duzer Corridor

A fun, easy wine with a little bit of skin contact, Pourquoi Pas is your perfect first glass of the afternoon.

2 weeks maceration, bottle refermented. 12% abv, minimal sulfir added.Tasting Notes: Citrusy, Fun, Herbaceous, Good Acid, Little Tannins, Long.Pairings: Salumi and gnocco fritto, frittura di pesce, tagliatelle al ragu'.

3 week maceration in stainless steel, then aged 1 year in steel. Minimal sulfur added. 13% abvTasting Notes: Aromatic fruit, orange peel, ripe citrus, caramel, rich, intense,long .Pairings: Oven roasted rabbit, pappardelle bolognese, roast beef, ricotta tortelloni, grilled seafood, mushroom risotto.

This virtually extinct variety, native to Algeria and exclusively planted in Lodi, is produced by fewer than five winemakers worldwide. Monte Rio began making this wine in the 2022 vintage and continues to produce a very small amount annually. The Heirloom Ranch, a vineyard planted almost a century ago, also includes Zinfandel, Mission, and French Colombard. The spicy, rich, and aromatic orange wine spends a week fermenting on the skins before aging for five months in old French barrique. Only 90 cases were produced.

The most contemplative orange wine we make, this is ever the intense apricot, oregano and baking spice number but the ‘22 is giving this beautiful Big Sur after rain vibe. Fresh eucalyptus and faint pine forest … très California coast.Two acres of Cortese are farmed at Fox Hill Vineyard. That's roughly 1/6th of all Cortese planted in the United States. Cortese will always be a rarity here, but Cortese with 6(+) months of skin contact doubles down on the uncommonness of it all. Chilion is a chance for all to see just how incredibly complex this variety is...due mainly to the extended maceration on skins which provide amplified spice, herbs, and phenolics than we're all accustomed to with this particular grape. - RL Wines

This wine is essentially an orange wine answer to Feints. Produced using the same layered technique as Feints, ‘Tatto’ is a blend of Friulano, Sauvignon Blanc, Riesling, Gruner Veltliner, Malvasia Bianca, Kerner, Trebbiano, Moscato Bianco. Much like ‘Feints,’ this plucky amber wine is all about striking an ideal balance of abundant aromatics, alluring fruit coupled with a surprising amount of structure that somehow manages to remain pleasing even at cooler temperatures. - RL Wines

Mataroa is an alternative expression of the assyrtiko, grown in the northern Greek seaside vineyards of Macedonia, near the border with Bulgaria, far from the hustle and bustle of the island of Santorini. A couple days of skin contact precedes a gentle press, and the wine is left on its lees for 5 months prior to bottling without filtration and with minimal sulfur. The result is more assertive, savory, crunchy, herbaceous version than the ones you may have tried from Santorini. Try this atypical assyrtiko with grilled seafood (fresh sardines, if you can find them) and eggplant.

Shaunt Oungoulian and Diego Roig produce wine under two labels, Populis and Les Lunes Wine. With Populis, they purchase grapes from historic vineyards and multi-generational growers from Mendocino County. These wines are fresh, lively, fruit forward, and made in a playful style. In addition to making wine, they farm and manage over 8 hectares of vineyards in Sonoma and Napa and are committed 100% to organic farming and restoring and preserving older and historic vineyards in those counties. The winemaking is very low intervention.This vibrant orange wine is a blend of several white grape varieties, sourced from historic vineyards in Mendocino County, California. The maceration periods range from five days to two weeks, resulting in a vibrant wine with layers of orchard fruit flavors like apple, pear and quince, and a floral note from the Orange Muscat. Juicy and fresh, with light body and low ABV.