White Wine

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

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.

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

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

Theodora is one of the children in Gut Oggau’s alternate reality of personified wines. She’s impudent yet elegant, and the prankster of the set. As far as actual wine stats are concerned, these grapes are grown on a mix of gravel and limestone, imparting

Crafted from old, ungrafted vines grown on the signature blue slate soils of the Mosel’s impossibly steep vineyards. The mineral is the star here: chiseled and stony, and augmented with high acid levels. The fruit, while hard to find, is in the lemon zest

Typical clay and limestone soils make for a perfectly tasty little Suav Blanc from Touraine, the place to look for value renditions of the grape. Coralie & Damien are the winemakers at La Grange Tiphaine; they craft these more everyday wines from purchase

The Riesling is skin-macerated for one week, and the Gewürztraminer is direct pressed. All grapes are sourced from the Grand Cru vineyard of Zotzenberg but can’t be labeled as such since the winemaking techniques don’t follow appellation regulations.

Irouléguy is the only Basque winemaking region in France, and its wines are just as inimitable as you might expect. Illaria’s white is deeply complex, featuring everything from stone fruit to white flower, to earthy richness, to a cheese-rind note.

A classic Cali Chard but with Burgundian structure; buttery and ripe, with stone fruits, a fresh minerality, and persistent acidity. Samantha Sheehan founded POE in 2009 after visiting Burgundy and Champagne. Her wines are minimal intervention, with a str

Cour-Cheverny is a truly obscure, unusual little appellation. Known for it’s high acidity and minerality, the Romorantin grape is also surprisingly age-worthy; residual sugar is often present, as is the case here, but the wine drinks dry. Melon and stone

Carlo Tabarrini’s family used to make wine for their own consumption. In 2016, he finally followed his dream and began making wines from a few abandoned vineyards. Today he crafts small quantities of natural wine with as little intervention and technology