Red Wine

Everything that Quinta do Perdigão does is magical. This is another stunning wine, with beautiful deep-dark cherry notes and an elegant, nettle-y spice. The texture is soft and long-lasting. There is already great age on this wine and the sophistication s

This project is a collaboration between two industry vets, and legendary winemaker Elisabetta Foradori, and reflects their collective love of dark rosés. Luscious stewed strawberry and iron minerality on the palate, with fresh acidity and excellent textur

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

There’s a Burgundian muscle to this wine, perhaps because the vines are Pommard clones. Joe Perdicini learned to make wine from his Italian grandmother, who in turn learned from her forefathers. Joe’s philosophy is to allow terroir to express itself fully

Loads of juicy goodness yet tethered to a subtle earthy backbone. The Koráb family began cultivating mostly old vines in 2006, transition to organic, and finally biodynamic farming practices. They strive to fuse the traditions of their heritage with moder

A juicier and lighter wine featuring the rare Aramon grape, native to Languedoc. The fruit is brighter and more in the light berry family, with excellent acidic structure. Definitely put a solid chill on this one.

A very light, almost rosé-tinted red from an old standby natural producer in the southwest of France. Juicy and floral…truly a vin de soif. Fabien took over his family’s vineyards in 2006, converting to organic and then biodynamic farming practices.

This is such a fun wine; it almost drinks like a unique Cru Beaujolais, with a fennel seed quality to balance out the juicy red berries and minerality. “2P” refers to married couple Romain Plageoles and Fanny Papelard, the winemakers at this estate.

An homage of sorts to Beaujolais Nouveau, the wine shows juicy strawberry and red candies. It’s sourced from a single vineyard though, and that combined with a little extra whole cluster fermentation keep things serious enough for contemplative sipping. S

This wine is essentially the “L’Ange a la Terre” from Bartassou that we usually stock, but with more time on the skins - meaning it’s darker & more structured, but still easy drinking. That same beguiling red fruit is on full display. This one falls outsi

This is a lovely expression of Cab Franc, with characteristic berry and pepper notes, but with a lighter, livelier body thanks to a shorter skin maceration. Think Cru Beaujolais. Engel Auf Erden translates to “Angel On Earth”, presumably a reference to ho

Sourced from only 4 hectares, the red and white grapes are co-fermented whole cluster in old oak. Patrick Vaughn and Zack Klug are making full fledged, hands-off natural wines in the Niagara Escarpment AVA, which runs from Canada down through New York.