United States

The goal of Subject to Change is to create a canvas on which to explore the terroir and natural winemaking possibilities of Northern Cali. This chardonnay undergoes whole cluster fermentation, adding depth. It then sees 5 months in used oak, and 5 in stai

Despite 5 years of age, the acidity is still singing, with classic petrol and ripe tangerine. Mari Vineyards is perhaps the premiere winery in Michigan, with over 20 different varietals planted, including Italian grapes like Nebbiolo and Teroldego, unusua

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.

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

Styled after a classic northern Rhône white, this blend shows depth, roundness, melon fruits and white flowers. Jordan Kivelstadt left the corporate world in 2007 to pursue his dream of making low intervention wines.

Tropical fruits such as pineapple and kiwi are complimented with Meyer lemon and some integrated oak tones. Winemaker Alexandre Remy is originally from France, where he studied food science at the University of Montpellier.

Gorgeous white grapefruit is balanced by awesome texture from a hands-off approach in the cellar. Chris Christensen is an African American winemaker working towards greater diversity in the industry. He does so with speaking engagements, podcasts, and men

The grapes are hand harvested and de-stemmed, and then see a full 30-day skin maceration during which time 1-2 foot stomps are done daily. The wine is gently pressed and then ages until spring.

The Young Wine lineup is exactly what it looks like: fresh, easy, affordable wines for weekdays or lazy weekends. The white goes through full malolactic fermentation, lending it a bit of roundness and depth. The fruit is ripe and fun.

Inspired by their love of Italian and French wine, the winemakers at Pennrose focus on vineyards that are organically farmed, with distinct exposure and soil types. They tend to harvest earlier in order to preserve freshness. Melon, apricot, Herbs de Prov

Subtle petrol, fresh citrus, and tangerine zest. 48 hours of skin contact give the wine some texture and depth, but it drinks like a white. The Brian project is a collaboration of 3 Australians making wine in their home country and in Oregon. “Rizza” is A

Todd and Crystal Cavallo left Brooklyn in 2016 with the goal of creating a biodynamic farm in the Hudson Valley. They’ve planted some vines and are currently purchasing fruit and experimenting with winemaking, as they wait for their vines to mature. This