Alexander Koppitsch took over his parents vines in 2011 & started making his own wines instead of selling to the local co-op. The Zweigelt comes from a tiny ½ hectare site & only about 200 bottles are produced. That’s micro. Grab one while you can: fresh,

Classic notes of ripe cherries, tomato skin, iron ore, and spice, with characteristic structure; medium in weight with a long, elegant finish. A classic red sauce wine. The estate was established in 1997 and consists of 22 hectare.

This appellation is one of only two that permit anything other than Pinot for the reds. (that’s not 100% true, but it’s complicated…) Designed for everyday drinking, it’s fresh and lively. Red fruited, with a balance of spice and acid. Not only is this es

The estate is located in the Cote Des Bars, in southern Champagne, so ripening is no issue. Limestone soils deliver razor-sharp acidity, however, leading to a nose of citrus zest and fine mineral. The palate follows suit, with melon and a bright intensity

This is the Arndorfer’s take on a Gemischter Satz, but recent changes to German wine law prevent them from using the name. The Riesling sees a little skin contact, and then the two are co-fermented mostly in neutral oak. Herby, bright, slightly briny.

The cantankerous Sumoll brings wild funk, while the rest of the blend tempers that with generous fruit and spice. Light and chillable; the wine barely sees skin contact. Finca Parera is a perennial Catalan favorite here at the shop.

Viognier’s extroversion asserts itself here: aromatic yellow flowers, unctuous figs, papaya, and preserved red apple. Roussanne moderates the acidity and brings a fresh minerality. Despite being natural, Hervé’s wines possess a phenomenal purity; they’re

As salty and refreshing as any Txakoli, but with unusual texture and depth due to being unfiltered. This is a traditional style in the region but is typically banned from export; but Dave, the importer of the wine, convinced the DO board to let him have t