Collection

Let’s call this a funky, funky Franken wine. Bacchus is a relatively obscure grape – a crossing of Riesling, Silvaner & Müller-Thurgau. There’s a wild lemon tang, but also a touch of RS, so it’s creamy like lemon curd. Yet there’s a touch of oxidation, so

This obscure hybrid grape varietal was created in 1911 in Alsace, France. Its parents are grapes we’ve never heard of either, so we’ll leave it at that. It’s not every day we see a red pet nat from the Finger Lakes. It wouldn’t be surprising if this is th

These are three grape varietals that do well in the cool climate of the Finger Lakes, a climate reminiscent of Alsace, France. Classic notes of honeysuckle, tropical and citrus fruits, and aromatic floral elements.

Hunky Dory is a side project from Mike and Claire Allan, founders of Huia Vineyards, one of our favorite New Zealand producers. This blend is medium bodied and lush, with aromatics like yellow flowers, and bright citrusy and tropical fruits. There’s ample

This is a special private release from Barrell. It’s a unique blend of Kentucky whiskies aged up to 18 years in ex-bourbon barrels, then blended with additional 5–10-year-old whiskies. The complete blend is then finished in a St. Agrestis Amaro Barrel.

Lively and fresh, with excellent minerality and texture from skin contact. Heidi is a benchmark producer in the region, working to bring back old varietals such as Furmint and is also campaigning to bring back Ausbruch, a Tokaji-esque dessert wine of the

48 hours of skin contact gives this wine some depth and texture, but it still drinks like a white rather than orange. Lush pineapple and passion fruit is bolstered by earthy minerality and white flowers. Slovenian Malvasia is quickly becoming a favorite h

Mineral and bright, with some lively funk and a distinct texture. Neuburger is a crossing between Sylvaner and Roter Veltliner. The texture and body of Sylvaner is carried over, along with the brightness of Roter Veltliner (by the way, this grape is actua

Young winemaker Thibaud Capellaro is making exciting natural wines in Condrieu of all places. “Slope” is a negociant project where he buys organic fruit from folks around the area. A bright and fresh red, with hints of earth and spice from the inclusion o

Vibrant and robust, with a strong mineral grip and beautiful acid. Natural wines coming out of Piedmont are few and far between, let alone orange wines made from Chardonnay! The wine spends two months on the skins in amphora.

Full-bodied, with lush tropical fruits, and a touch of buttery oak, without being overblown. The grapes are harvested at a modest ripeness level in order to craft a balanced wine. Fermentation is carried out in stainless steel and the wine then spends 9 m

Unripe green walnut hulls are macerated in neutral spirit for about a year, then drained, pressed, and blended with clove, coriander, cinnamon and sugar. At Il Mallo, about 20% less sugar is used than in other nocinos, keeping the flavors pure and focused