Wine

This is a sparkling red wine made with Lambrusco grapes in Emilia-Romagna, but the winemaker bristles at the term Lambrusco. His biodynamic, single vineyard wine here, is clearly not typical for the category. Refreshing red fruit with a lively, bramblines

This incredible wine is a nearly extinct style called Pálido. It’s unfortified but sent through a solera. Deep notes of bitter almond, white nectarine, and gun flint. Give a sturdy chill and serve with tapas…or just crack it and nerd out, like us. Aged a

Escoda-Sanahuja crafts gorgeous wines. Winemaker Joan founded PVN with his friend Laureano Serres. It’s the first association of natural winemakers in Spain. He started crafting zero/zero wines himself in 1999 in Conca de Barberà, his wife’s hometown.

Full-bodied but fresh, with a complex array of pineapple, golden stone fruits, and even a hint of lime. It’s a classic Cali Chardy without any overwhelming buttered popcorn notes. The wine is fermented in a mix of used oak and stainless steel.

A slightly tarter expression of Grenache, with a medium weight, generous fruit, and an earthy finish thanks to the inclusion of some Syrah. Frédéric is a rising star in The Gard department of the Rhône valley where he’s crafting natural wines with a disti

Skinner Vineyards was one of the first wineries in America, founded all the way back in 1861. They find the climate of El Dorado unique in California, and so their focus on Rhone varietals is purposeful. Round, with melon fruit and freshly picked white fl

The “Pope of Arbois” retired in 2015. There appears to be a secret library of back vintages hidden in some alternative dimension, so when the portal opened, we reached through…and found these. To be labeled Vin Jaune, the cantankerous Savagnin is late-har

Salamino is perhaps the most important grape in Lambrusco, a region not known for expressive terroir…but, as the name might suggest, Terrevive is here to change that. For fans of Pét-Nat; a lively, mineral-laden wine with touches of under ripe strawberry

This estate was reborn in 2009 by Camille & Mathias Marquet who inherited the family farm. They paired down the 17 hectares of vines in order to retain only the best sites. The Sauvignon Blanc is direct pressed, while the Sémillon sees carbonic maceration

I’m not sure I’ve seen a redder ramato-style wine than this. As vibrant as you might expect, with apricot, freeze-dried strawberries, and characteristic green herbs such as thyme. The maceration lasts between 30 and 60 days depending on the vintage…which

A surprisingly serious Gamay, with vibrant spices, touches of funk, and more subdued red berry fruit. The wine sees a blend of carbonic maceration, destemmed grapes and whole clusters. This is a brand-new project, begun in 2019, from a young winemaker nam

Sadly, winemakers Isabel and Jeremy had such a poor harvest in 2020 that they decided to just co-ferment a majority of the red and white grapes into a handful of cuvées. But the results are lovely. Feeling a bit like a field blend, it’s fresh, easy, and j