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.