Vinyes Singulars NV Penedes Ancestral Method Pet Nat Elemental

Elemental is a fresh and textural Pet-Nat (ancestral method) sparkler from Vinyes Singulars in Penedes. Half/half Macabeo and Xarel-lo, unfiltered and with no SO2 added. Very clean, and dry, the real treat of this wine is the mid-palette and the finish, with salty minerals and nice weight. Great on it its own and perfect pairing for anything from the sea, or anything fried, grilled and salty.  EL

MicroBio Wines 2018 Castilla y León Nieva York Sparkling White

No one understands the Verdejo grape as well as Ismael Gozalo, and no one makes more beautiful and unusual Verdejo wines. This pet-nat is 100% Verdejo, and compared to the Nieva York Rose has a bit more texture and body.  Nieva York is a Pet Nat made exclusively for our market (please note the cheeky amalgamation of the Manhattan Bridge with the Aqueduct of Segovia on the label). Ben Fletcher

Terraquilia 2016 Bianco dell'Emilia Col Fondo Terrebianche

Terraquilia makes this delicious sparkling white using the ancestral method and releases them with the wine remaining on the lees, or col fondo. The grapes are a blend of Pignoletto (known as Grechetto in other parts of Italy) and Trebbiano, which are grown on a mix of clay and silt soils. The robe is a hazy straw yellow in the glass (the haze being due to the fondo) and the nose exhibits rich aromas of golden apple, pineapple, citrus zest, honeysuckle, and a touch of fresh herbs. The palate is medium-bodied, dry and refreshing with fruity and savory notes of Bosc pear, dried peach, fresh lemon, lime pith, and an almondy finish with bright acidity. This easy-drinking white is a great alternative to prosecco and is deliciously enjoyed on its own or paired with a cheese and salumi plate. Anna DeBeer

Poderi Cellario NV Vino Rosso Frizzante La Grinozza {Grignolino Pet Nat}

Poderi Cellario is run by Fausto and Cinzia, 3rd generation winemakers in the village of Carru. In the glass, the color is a fresh strawberry. The nose is full of herbs, like mint and basil, with a slim cherries and red roses. The palate has great juice, with a mix of wild berries, with a core of crushed dark stones. Bubbles are light and airy, and acidity is very tame. A great wine for an afternoon outside! David Hatzopoulos

Grange Tiphaine 2018 Vin de France Sparkling Rosa, Rose, Rosam

The appearance of this beloved little Pet-Nat means that it is officially summer. "Rosa, Rose, Rosam" is a blend of Gamay, Cabernet Franc, Grolleau, and Côt from the talented Damien Delecheneau in Touraine. The vines are around 80 years old and were planted in the clay and limestone soils by Damien's great grandfather. The 2018 shows a bit more ripeness than past vintages, but the exquisite lacy minerals and delicately balanced flavors of  wild strawberry, sour cherry, and plump raspberry are as charming as ever. Amanda Bowman

Jurtschitsch NV (b 15) Kamptal Brut Sekt Rosé

Weingut Jurtschitsch is the oldest winery (est. 16th century) in the Kamptal region of Austria and has been in the family since 1868. Vineyards were converted to organic farming in 2006 and all 60 hectares have been certified organic since 2009. The Brut Sekt Rosé is mostly Zweigelt with the balance made up of Pinot Noir and Sankt Laurent, from cooler vineyard sites with calcareous soils. The wine spends 2 1/2 years on the lees and receives 7 g/L dosage. Light, electric pink in the glass, the nose is fragrant with roses, tart cherries, and raspberries. On the palate juicy red berries mingle with stony and salty minerality: refreshing! Cari Bernard

Saetti, Vigneto 2018 Lambrusco dell'Emilia IGP Rosso Viola

Luciano Saetti produces this lively Lambrusco, vinified completely without additives including SO2. It has a deep ruby color with a nose redolent of brambly red berries, dried violets, delicate hints of sweet spices, and a slight meaty tone. The wine is more frothy than it is fully sparkling, with a velvety texture cut by bright acidity with a slight tannic bite. On its own, it shows more overtly floral and quite juicy but, as a good Lambrusco should, it shines with food. Try it with charcuterie, pasta bolognese, pepperoni pizza, or as a match to any rich dish (burgers!).  

Papras Winery 2018 PGI Tyrnavos (Greece) Melanthia

This unique bubbly is made from Black Muscat of Tyrnavos, grown on the south slopes of Mount Olympus. All of the vines at the Papras winery are farmed organically, and harvested by hand. The Muscat lends bright and intense aromatics of rose, white flower, and underripe orange  to this refreshing, slightly off-dry sparkling wine. The mousse is soft, complimenting the slightly spicy and citrus-driven palate. Drink chilled before Thanksgiving dinner or as a refreshing after-dinner sparkling! Ben Fletcher

Subject to Change 2017 Mendocino County Coastview Cuvee 831

This is a perfect California wine for our store, as it is an homage to Julien Guillot's Burgundian field blend, Cuvee 910, which we have proudly carried for years. This wine is a co-ferment made from 2 tons of Pinot Noir and 1 ton of Chardonnay, both sourced from the extraordinary Coastview Vineyard perched high in the Gabilan Mountains, which separate the Monterey AVA from the Central Valley. Field blends like this were very common in the Middle Ages, when all available grapes were brought to the winery and crushed and fermented together, but the practice has become rare today. This wine makes that rarity seem strange. This is Pinot in the form of a lightning bolt, with the beautiful red fruit and elegance of Pinot Noir but an intensity and zippiness usually associated with white wine. These two varieties are co-fermented together on the skins for 55 days. This wine has loads of character, but still remains chimeric, with many different aspects that change and interact in the glass. As with all the Subject to Change wines, this is bottled unfined and unfiltered, and no sulfur is added anywhere in the winemaking process. This is a truly special wine from an incredible place made with tact and intelligence. 12.5% alcohol, and only 210 cases produced. Andrew Farquhar

Subject to Change 2017 Mendocino County Coastview Chardonnay

This Chardonnay is sourced from the Coastview Vineyard, which must be one of the most extraordinary vineyards to see anywhere, at the top of a peak in the Gabilan Mountains, situated 2,400 feet above sea level, on a dirt track it took seven years to cut. From this height, the ocean is visible over the Santa Cruz Mountains to the west. Thin topsoil here overlays decomposed limestone and granite. Father-son vineyard managers John and Parker use a huge herd of sheep instead of machine mowers in this rugged terrain, and winemaker Alex Pomerantz uses this fruit to make an incredible Chardonnay that isn't quite like anything I've tasted. Whole cluster pressed before being put into neutral barrel to ferment and age for five months before being racked and put in tank for another five months. Lean and aromatically expressive, this is a very pure and pretty wine, not without richness, but more angular in structure, which should allow it to benefit from some time in the cellar. 12.5% alcohol by volume, and bottled unfined, unfiltered, and with no sulfur added. 294 cases produced. Andrew Farquhar

Subject to Change 2017 Mendocino County Bonfiglio White Blend

This is an elegant, structured, surprisingly lean blend of 45% Marsanne and 55% Roussanne from the CCOF certified organic Bonfiglio vineyard, a small seven acre site in Mendocino farmed by one of California's peerless advocates for Rhone varieties, Glenn McGourtey. Picked together and cofermented in half neutral oak and half stainless steel, 10 % of the Roussanne undergoes carbonic maceration. This is not as rich as your typical Rhone blend, instead having tons of incredible, zippy acidity and fine lemony citrus character with an underlying herbal, waxen character. This is a great, refreshing, summertime wine that works great as an aperitif or would be singing with rosemary lemon chicken or simple summer pastas. Andrew Farquhar

Bow & Arrow 2017 Willamette Valley Air Guitar

Air Guitar is an interesting blend, rarely seen in Oregon. 50% Cabernet Franc from the certified biodynamic Johan vineyard, and 50% Cabernet Sauvignon from the Borgo Pass Vineyard. Aged 10 to 12 months in neutral puncheon. This wine is always one of my favorite red wines to come from Willamette. Deep ruby in hue, with lush aromatics that perfectly wed the bloomed black pepper notes of classic Cabernet Franc with the rounder, softer creme de cassis of Cabernet Sauvignon. This wine has the potential to age for up to ten years but is drinking very beautifully now. Andrew Farquhar

Bow & Arrow 2017 Eola-Amity Le Chenaie Vineyard Sauvignon Blanc

This Sauvignon Blanc is sourced entirely from La Chenaie vineyard, is one of the best sites in all of Oregon. Cooled by the winds from the Van Duzer corridor and situated on the famed volcanic Jory soils, this site reveals an extraordinary Sauvignon Blanc that is elegant, precise, and terroir expressive. The nose is beautiful, with some muted herbal characteristics, fine citrus fruit, and a touch of sea air. The palate is broad without being rich or flabby, with a linear acidic backbone that reveals some aging potential. Here Sauvignon Blanc's occasional grassiness morphs into delicate lemongrass, its sometimes too-tropical fruit is refracted into a spray of softer apricot and Meyer lemon, and its frequent greenness is dialed into the background. This is one of the most impressive domestic Sauvignon Blanc's I've had in a while. Andrew Farquhar

Eminence Road 2017 Finger Lakes Elizabeth's Vineyard Pinot Noir

Eminence Road 2017 Finger Lakes Acidalia Elizabeth's Vineyard

50% Cabernet Sauvignong and 50% Merlot, this Bordeaux Blend tastes like anything but. From old vines planted on a thin loam over broken shale, this wine is brimming in electric acidity, with the stone fruit character on the nose becoming a pleasant surprise of tangerine and blood orange on the palate. It is rare to have a red wine with citric fruit character, but this is one. This wine is almost Italianate in style, and would pair excellently with red pasta sauces, but also has the oomph to stand up to lamb or a more delicate cut of beef. The Elizabeth Vineyard, sustainably farmed, is located on the east side of Seneca Lake. Andrew Farquhar

Eminence Road 2017 Seneca Lake Riesling

Eminence Road is one of the most consistent producers of high quality wines in the Finger Lakes. This Riesling is from vines planted in loam over shale and limestone, sourced from the eastern bank of Seneca Lake. This is big and structured with a crystalline brilliance on the palate that is breathtaking. A wine of precision, this will age gracefully for 5-10 years, and is designed to complement the offerings of the country table. Andrew uses very little sulfur in the converted hillside cow barn. Bottled unfined and unfiltered. Andrew Farquhar

Henriquez, Roberto 2018 Itata Valley Rivera del Notro Blanco

A blend of Muscat of Alexandria, Corinto (the Chilean name for Chasselas), and Semillon, this wine comes from vines averaging ninety years in age! Soil types are granitic, which is common through the Bio Bio. Open-top spontaneous fermentation is done in stainless steel tanks, with free run juice fermented separately from pressed juice. Whole berry fermentation is done with no stems. This wine stays three months on the skins. The Muscat produces its classic aromatic fireworks, but this is a much more refined a delicate wine on the palate, with a fine steely structure lain over beautiful, peppery musk character. Andrew Farquhar

Basket Range 2018 Adelaide Hills "Deja Vu" Pinot Noir

"Deja Vu" is 100% Pinot Noir from brothers Sholto & Louis Broderick's family estate in the Basket Range, South Australia. Their father, Phillip, has been farming organically and making wines since the 1980s; and where his style is traditional for the region, his sons have fully embraced the "new" style. Their vines are planted high on dramatically sloping hills where the grapes ripen easily in the summer sun, yet maintain their acidity  from the cool nights. The sons pick their Pinot early to achieve  refreshing, crunchy acidity in their wine, which is fermented with native yeasts in neutral barrels without sulfur additions. The 2018 offers aromas of bramble fruit, damp soil, violets, and black cherry. The palate is light with powdery tannins and offers flavors of cherry, underripe blueberries, and savory spice. A playful Pinot Noir that is superb with a chill alongside grilled meats and summer vegetables. Amanda Bowman

Jurtschitsch 2018 Kamptal Belle Naturelle Rosé

Organically grown Pinot Noir, Zweigelt and Cabernet Sauvignon grown on gföhler gneiss, spontaneously fermented with élevage sur lie in used 600L oak barrels. This may be my rosé of the summer (so far). Absolutely delicious and balanced, and interesting without being too strange to down a whole bottle. The palate is rife with flavors of tart tiny lingonberries, cranberry, blood orange, raspberries, and red grapefruit, deftly rounded out by lactic leesiness. An energetic and refreshing rosé to pair with salty snacks, fresh salads, fried chicken, but strong on its own. Cari Bernard

Papras Winery 2018 PGI Tyrnavos (Greece) Black Muscat of Tyrnavos

This dry rosé of Black Muscat comes from Tyrnavos, near legendary Mount Olympus. The nose shows classic Muscat character with macerated grapes, crushed orange and intense floral notes. On the palate expect salted blood orange and fleshy red berry, complemented by bright and fresh acidity. A beautiful and characterful medium bodied rosé for late spring drinking, either on its own or with light food. Ben Fletcher

Kalathas 2017 Vin Vivant de Greece "10 + 12"

Kalathas 2017 Vin Vivant de Greece Kaloriziko Rose

Keltis 2018 Slovenia Zan (Skin Contact)

A delicate and refreshing skin contact ("orange") wine from the Keltis winery in Slovenia. It's a blend of Rumeni plavec, Chardonnay, Pinot Noir, Riesling, and Muscat Ottonel. The Muscat Ottonel definitely lends some white floral aromatics to the nose, but does not dominate the palette. A beautiful wine, to be served cool, but not too cold.   EL

Slobodne 2017 Slovakia Oranzista Pinot Gris

This is a skin macerated orange wine from the Pinot Gris grape, from a family winery called Majer Zemianske Sady. Located in Slovakia, the winery is in it's fifth generation, and committed to producing skin contact wines with wild yeast fermentation, and minimal or no addition of SO2. The Oranžista is full flavored, with ripe peach and apricot fruit, good acidity, and subtle grip. Delicious!  EL

Romeo del Castello 2017 Etna Rosato Vigorosa

Romeo del Castello Vigorosa is a stunning rosato from Sicily produced by Rossana Romeo and her daughter Chiara Vigo. It is made from a selection of the estates oldest vines (some over 100 years old) that are harvested earlier than for the Vigo rosso for acidity. Vinified slowly with native yeast, the wine has a ruby red hue with flavors of cherry fruit, wildflowers, sagebrush, mint, and rich tones of ripe citrus. Fairly full bodied with bright acidity and soft tannins the wine has a toothsome texture with an elegant and very mineral finish. Try it with seared tuna, spinach pie, grilled sausage, or with any dish involving fennel and oranges.

Oriol Artigas 2017 Alella La Rumbera Blanco

This is all Pansa Blanca from three different vineyard sites. It's a perfect introduction to the grape, and a gateway to Oriol's single-vineyard expressions. The parcels are all on granitic sand, which lends a particularly salty and spicy character to the wine. Mostly de-stemmed, with 20% of the grapes left on the skins for a short period (1-2 weeks), and aging for 10 months on the lees in stainless steel. Beautifully textured and also zippy and fresh.

MicroBio Wines 2018 Castilla y León Banda Argilico Verdejo

Ismael Gozalo of MicroBio is a force of nature. His importer's amusing introduction to his wine is, "Welcome to the República Independiente del Verdejo under President Ismael Gozalo." Ismael's range is dizzying, while his production is tiny, all wines joined by uncompromising standards and depth of experience with the Verdejo grape. La Banda del Argilico is named for the important moisture-retaining bands of clay in his sandy vineyards of old, own-rooted Verdejo. This is the most elegant of the MicroBio Verdejo offerings, with fantastic mineral length, and a bit of mid-palate weight. Should age beautifully if not rapidly consumed with zeal this summer.  Eben Lillie

MicroBio Wines 2018 Castilla y León Correcaminos Red

A fresher style of Tempranillo from winemaker Ismael Gozalo , the red Correcaminos comes from a vineyard in Rueda planted on slate soils. This wine goes through a short period of semi-carbonic maceration (8 days) before resting in stainless steel tanks. The 2018 vintage of Correcaminos has medium body and ripe red and black fruit on the palate, and is still fantastically chillable. A perfect, satisfying red that can take a light chill during the summer. Eben Lillie

MicroBio Wines 2018 Castilla y León Correcaminos Verdejo NO SO2

Ismael Gozalo's MicroBio cellar in the the tiny town of Nieva (Segovia) is lined with vessels of every kind, filled with a dazzling range of Verdejo wines from his family's organically farmed vines, some up to 200 years old. Correcaminos is the entry-level wine for MicroBio, but chances are still good that you've never tasted Verdejo this genuine, fresh, textured, and downright gorgeous.

MicroBio Wines 2017 Castilla y León Rufian Red

This is Ismael Gozalo's wine of 100% Rufete, a light bodied and lightly colored red grape found mainly in northern Spain and Portugal. The grapes for this wine come from a 1.16 hectare vineyard on decomposed granite and slate  in Salamanca planted in 1951.  In the cellar there is no mechanical pump-over, only manual pigeage, and the wine is aged in old barriques for a relatively short 9-10 months. The 2017 is pure-fruited, and fresh. Bold enough to satisfy that red wine drinking friend of yours, and ready for a chill at your next BBQ!  Eben Lillie

MicroBio Wines 2016 Castilla y León Sin Nombre White

All Verdejo from ungrafted pre-phylloxera vines of 200 years-old at 900 meters altitude, planted on mixed soils of sand, clay and gravel, the wine is fermented and aged on the lees for 10 months in 1,200 liter oak barrels, and an additional 10 months in stainless steel tanks, with no fining or filtering, and minimal addition of sulfur at bottling. Partial maceration with the skins gives this wine a little extra texture and subtle grip. Ethereal would be a good word for this one.   Eben Lillie

Celler Les Foes 2018 Castellon de la Plana - Valencia L'Adolescent

Grenache and Syrah, delivered to you via an addictive, chillable red from the south of Spain. We first were turned on to Celler Les Foes last year when we tasted the 2016 L'Adolescent. It was funky, and dark-fruited, while also being really fresh and drinkable. The 2017 is more of the same. Sure to serve you well all summer long, at any rooftop party or BBQ you find yourself attending.  Eben

La Perdida (Nacho Gonzalez) 2017 Valdeorras A Mallada

Nacho Gonzalez makes this fantastic herbaceous red from 70% Garnacha and 30% Sumoll, aged in one tinaha (clay amphora) and one used barrel. Medium bodied, and just plain lovely.   EL

La Perdida (Nacho Gonzalez) 2017 Valdeorras O Trancado

O Trancado is a fantastic red blend from Nacho Gonzalez, a proponent of minimal intervention in the vineyard and the cellar. This wine is a blend of 70% Garnacha Tintotera and 30% Mencia, planted on granite soils. Fully destemmed, half of the grapes are aged in amphora while the other half is aged in old barrels. The wine is then assembled with no fining or filtering and no addition of sulfur.

La Perdida (Nacho Gonzalez) 2018 A Chaira Doña Blanca

A rare release of Nacho Gonzalez's Doña Blanca. Four months of maceration, but a gentle maceration at that, which lends a lovely, delicate structure. The grapes come from the old vineyard O Chao, and they are harvested separately from the rest of the vineyard and destemmed before fermenting in large, open top tinaja.  Lychee, pear, and passion fruit on the nose, crunchy minerality on the finish. A young wine, but nonetheless nice to drink now, it should be well integrated and balanced with a few more months in bottle.   Eben Lillie

La Perdida (Nacho Gonzalez) 2018 Valdeorras O Poulo

Almost all Garnacha Tintorera, with 5% Palomino to freshen things up a bit, O Poulo comes from very old vines with very low yields in a vineyard of the same name that Nacho has been renting since 2014.  One year of aging in ONE 400 liter barrel - this is the smallest production wine that we have to offer from Nacho this year, and this vineyard site was the most difficult to work in 2018. Definitely a limited wine! Blackberry and blackcurrant fruit, smoky notes, and meaty, spicy character surround a cooling, mineral core. Probably a wine to put away for a little while, but not due to tannin (which is smooth and integrated here), just due to the elegance and length.   Eben Lillie

Mani di Luna 2017 Umbria IGT Il Barrato Bianco

Mani di Luna is a small winery in Umbria that was started in 2012, with the idea of working bio-dynamically, and producing natural wines. Though it's called "Trebbiano," this white is primarily Trebbiano Toscano (otherwise known as Procanico), with small percentages of Malvasie, Grechetto, and Riesling. This is a white that does not disappoint, providing subtle floral and stone fruit aromas, medium weight and a lot of character. Full bodied and distinct enough to work on it's own, while it should also be a great pairing to sauce-based seafood dishes and asian cuisine.   EL

Oltretorrente 2014 Timorasso Colli Tortonese

Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified simply: the bunches are pressed whole-cluster and fermented with native yeasts in steel, resting on the lees for 8 months to lend texture and complexity.  A touch golden in the glass, the wine shows strong aromas of ripe peach, honey, beeswax, and yellow flowers.  The palate has some weight with a smooth texture, plenty of acidity, and rich stone fruit over a chalky mineral backbone. Simultaneously rich and crisp this wine would bring levity plus flavor to starchy winter foods.

Orto di Venezia 2016 Sant'Erasmo Bianco

Orto di Venezia is a striking wine grown on the island of San Erasmo within the lagoon of Venice.  Based on Malvasia Istriana but comprised of a number of other local cultivars all planted on its own root stock, the wine is deeply colored in the glass, with a nose reminiscent of ripe golden apples and honeysuckle undercut by a salty tone. The palate is bold, with an initial attack of juicy orchard fruit and rich texture, followed by a honeyed note giving way to a long savory finish. More than anything else, Orto shows a stern backbone of minerality bracing its mellow acidity and weight on the palate.  I served it with shrimp cooked with their own stock and butter, but this wine would pair beautifully with anything out of the sea, soft cheese, or rich vegetable dishes. Open early and serve slightly chilled.  Andy Paynter

Ambrositsch, Jutta 2018 Wien Kahlenberger Roter Gemischter Satz Rakete

Zweigelt, Sankt Laurent, Blauburger, Merlot and a grab bag of white grapes from one of the few Roter (red) Gemischter Satz vineyards remaining within Vienna (in the 19th District) on the Kahlenberg, which boasts dry sandstone soils.Aged in stainless steel, the wine is unfined and unfiltered; Jutta & Marco advise to gently shake/invert the bottle before serving, to distribute the fine lees. Sharp notes of cranberry and raspberry seeds mingle with red hibiscus, blood orange zest and ripe wild strawberries—this is a vibrant, juicy, chillable red to enjoy year-round! Cari Bernard 

Ambrositsch, Jutta 2017 Wien Revision Grüner Veltliner

Eschewing the DAC, Jutta and Marco can no longer use the original vineyard name (Reisenberg) on their labels, hence the new title 'Revision'. Their parcel on the Reisenberg is home to Grüner Veltliner sparsely-planted mostly in the 1960s on slate and gneiss soils. As with the majority of their wines, ageing occurs in stainless steel tank and bottling is with judicious levels of sulfur. Bright green herbs (marjoram), mineral cut, with just ripe nectarine and mango, pleasantly bitter pineapple core and a saline wash of the palate on the finish -- can age but would be delightful now with fresh salads, fish crudo, and oysters on the half-shell. Cari Bernard

Pittnauer 2015 Burgenland Pittnauski

Sankt Laurent, Blaufränkisch, Rotburger, and Merlot sourced from higher parcels in the Rosenberg, Altenberg, and Ungerberg vineyards, hand-harvested, the grapes ferment spontaneously and age separately for 18 months in neutral 500L barrels, blended and bottled unfiltered with low sulfur added. Black plums, soy sauce, black pepper, deep savory spice wafts up from the glass, belying the fresh and juicy palate of tart raspberries, plums, violets with well-integrated structure. Cari BernardFun fact: The name Pittnauski is an homage to Gerhard's favorite movie, the Big Lebowski.

Preisinger, Claus 2017 Burgenland Blaufrankisch Kalkstein

Claus Preisinger's winery is right outside the tiny town of Gols, on the northeast corner of the Neusiedlersee. He currently farms 19 hectares split between about 64 different plots. Biodynamic since 2008, Claus has embraced the methodology to consistently produce delicious, layered, composed wines, showcasing the unadulterated terroir of Burgenland and often showcasing autochthonous varieties. The name 'Kalkstein' is in reference to the shell limestone soils found in the vineyards where the Blaufränkisch grows. Average vine age is 30-years-old, grapes are hand-harvested, and spontaneously ferment in stainless tank followed by aging sur lie in used large wooden barrel for six months before being bottled with low amounts of sulfur. True to form, his Blaufränkisch shows bright minerality and great texture through the layers of juicy plum, black raspberry, and savory herbs. Cari Bernard

Schuster, Rosi 2017 Burgenland Rotburger

Hannes Schuster took over for his mother, Rosi in 2005, promptly shifting to organic farming, now fully certified. Known for his Blaufränkisch and Sankt Laurent (and we really love those too), we've decided to offer his Rotburger (Zweigelt), which stood out at a recent tasting, and at VieVinum back in June of 2018. Slightly reductive at first whiff, notes of burned caramel and cumin curl towards the nose. Red plum, red currants, and ripe strawberries, the palate is fruity and round but tastefully framed by a fine tannic structure that sustains on the finish. Cari Bernard  

Wenzel, Michael 2016 Neusiedlersee-Hügelland Pinot Gris 'Wild & Free'

The wine that first caught my attention, Michael's 2015 Pinot Gris 'Wild & Free', did so because it was a complex, natural wine that was both fun and sophisticated; food-friendly but stood well on its own. For the 'Wild & Free' line of wines, grapes are hand-harvested, and spend between 10-15 days in contact with the skins before pressing. Wines age in neutral barrels. The 2016 conjures the same delight as the 2015: deep, umami notes of umeboshi plum mingle with sour cherry, blood orange, red apple skin, raspberry, stewed strawberry, and red grapefruit zest, medium-bodied with the lightest tannic tack and bright acidity--elegance and drinkability! Cari Bernard

Zillinger, Johannes 2015 Weinviertel Reflexion Sankt Laurent

The 'Reflexion' series of wines are single-vineyard bottlings. These vineyards are historically significant to both the region and the Zillinger family. Their parcel of Sankt Laurent is from the Steinthal vineyard, first seen on record in 1520 as a vineyard established in a sandstone quarry. It is now considered a sub-site of the Kellerberg, and is home to vines planted around 100 years ago. Fermentation is in open vat, and maturation is for 18 months in large, used oak and acacia barrels from nearby Hohenruppersdorf forests. Elegant tannic structure comes through as strawberry seeds, plums and a deep spicy minerality make this a delightful choice to pair with a range of fare: Thanksgiving turkey and all the trimmings, rich vegetarian gratin, roasted squash with cranberries. Cari Bernard

Brand 2018 Pfalz Wilder Satz Pur

The cherubic, young Bacchus is a nod to an old, carved-front barrel, lovingly drawn for the label by Daniel & Jonas Brand's Oma (grandmother) without color to delineate the series from other projects at the winery. The main difference being that all 'Pur' wines have absolutely no sulfur added during winemaking. 2018 is a blend of Kerner, Silvaner, Müller-Thurgau, Chardonnay, Weissburgunder, Riesling and Auxerrois with just the right amount of texture to balance the flavors of salty yellow apricot, juicy apple, white blossoms, and sour orange zest. Cari Bernard

Knauss, Andi 2017 Württemberg 'Pure' Red

Blaufränkisch, Spätburgunder, and Zweigelt fermented separately in neutral demi-muid, blended in tank before bottling without any added sulfur. Hauntingly aromatic with notes of bramble and soy, blueberries, violets and spice, the palate is juicy and vibrant, with a mélange of wild berries, dark chocolate, and red plums. A healthy choice with BBQ-anything! Cari Bernard

Vetter, Stefan 2016 Franken Sylvaner Schale, Stiel & Stengel

One 600L barrel of the Sylvaner "GK" (grown on sandstone and limestone soils), fermented and then aged on the mash (skins and stems) for 18 months, bottled with low addition of SO2. Graceful, subtle texture, fresh green pear, white apple, lemon zest, with a mineral lift and finesse. A delight to drink! Cari Bernard 

Principiano, Ferdinando 2018 Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% ABV. And no added sulfur! I would say that's unheard of, yet here it is. Principiano's incredibly charming and utterly delicious Dosset (the name for Dolcetto in the regional dialect) is a beauty: light, fruit-forward and energetic on the palate, with soft tannins and lively acidity. The Dosset shows vibrant fruit notes of cherry, forest berries, red current and red plum, with beautiful floral tones of rose and violet. Very light when first opened, with some air it fleshes out a bit, and a purple plummy note creeps in, along with a hint of spice. Great with a slight chill. Oskar Kostecki

La Morella 2017 Colli Tortonesi Barbera

Natural Barbera from La Morella estate. Silky, with very smooth tannins and a long finish.   EL

Vins Contes (Lemasson) 2018 Vin de France R18

What started many years ago as a hodge podge homage to the Renault R12 (a notoriously unhip car from the 1970s) has become a delicious success for winemaker Olivier Lemasson, and his Vins Contés project in the Loire Valley. The blend is known to change, as it's essentially put together based on what fruit Olivier and his friends are able to harvest. This year, it's  Grolleau and Côt (Malbec). Very fun to drink, with red fruit and full flavor, balanced acidity and minimal tannin. A perfect red for heralding in the Summer.  Eben Lillie

Deboutbertin 2017 Vin de France Baliverne (Grolleau)

This offering from Deboutbertin is 100% Grolleau from a parcel on Schiste and sandstone, from vines that were planted in 1950. The vineyard is tiny, at 25 ares (a bit more than a half-acre), and yields are quite low, at about 20hl/ha. There's a hint of "barnyard" on the nose, with plenty of the vibrant fruit on the palate. Relatively dark in the glass, but super easy to drink! Serve with a slight chill.    Arrived July 2019 / Best if opened after Summer 2019  EL

Deboutbertin 2017 Vin de France La Noue Blanchard

From a 30 are (think REALLY small) parcel, from old vines of Cabernet Franc in goblet, that yielded about 10-15 hl/ht (think REALLY small yields). Nice material, dark and concentrated with lovely mineral structure from Schiste soils on a plateau in Faye D'Anjou. No SO2 added. 

Saillard 2017 Vin de France La Pause Gamay

Tue-Boeuf 2018 Touraine Vin Blanc

The Puzelat brothers at the Clos du Tue-Boeuf produced a lovely Sauvignon Blanc in 2018, from organic grapes with almost no SO2 added - it's naturally delicious! The wine shows ripe aromas of pear, fig, almond, lemon confit, fines herbes and stone. The palate is ripe and round but balanced by firm acidity and mineral flavors framing the ripe white fruits. The finish is long and juicy with bright acidity and chalky minerals. This will accompany just about anything this summer from fish to chicken to pork, and great with any mild cheeses. David Lillie

Tue-Boeuf 2018 Vin de France Vin Rouge Gamay

2018 is a great vintage for the reds from Clos du Tue-Boeuf and the first to arrive is the vibrant Vin Rouge - 100% Gamay from organic parcels near les Montils -  whole bunch carbonic maceration fermentation followed by four or five months in tronconic vats. The wine shows exuberant aromas of raspberry and cherry; the palate is round and ripe with lush fruit balanced by bright acidity and with the earthy/mineral character always present in the Tue-Boeuf reds. This is a lovely Gamay that will drink beautifully served cool over the next few years. Enjoy!

Tue-Boeuf 2018 Touraine Le P'tit Buisson

Tue-Boeuf 2018 Cheverny Rouillon

50% Pinot Noir, 50% Gamay from a small parcel of clay and flint soils over limestone of Blois. 2018 is a great superb for the reds from Jean-Marie and Thierry Puzelat at Clos du Tue-Boeuf as the wines show ectraordinary ripeness while retaining lovely balance and freshness. The 2018 Rouillon shows bright, floral tart plum, raspberry and wild strawberry aromas with citrus and earth. The palate is ripe and sappy with wild strawberry, plum skin, earth and spice. The finish is long with citrus and mineral flavors and a bit of tannin. Irresistible now, this should be very interesting after a few years in the cellar. Zero or minimal SO2. David Lillie

Tue-Boeuf 2018 Touraine La Butte (Gamay)

100% Gamay on clay and flint over limestone, organic and biodynamic farming. The 2018 La Butte shows a level of ripeness never seen before in this wine with bright, deep strawberry and raspberry aromas  with pretty floral notes. Quite dense red fruits on the palate, supple and textured, really lovely with the lush fruit lifted by refreshing acidity. This is just plain yummy and will accompany just about anything. David Lillie

Bonhomme, Pierre-Olivier 2017 Vin de France La Tesniere (Menu Pineau)

Menu Pineau, also known as "Arbois" is described in Wine Grapes  (J. Robinson et al.) as "an old variety from the Val de Loire named after its similarity to Gros Pineau (Chenin Blanc)...although it has nothing to do with the village called Arbois in the Franche-Comté." It is an offspring of Gouais Blanc, along with many other European grapes, and is "a little more rustic, but less acid than Chenin Blanc," according to Thierry Puzelat. The 2017 La Tesnière Blanc by Pierre-Olivier Bonhomme is from organically-grown vines, 75% Menu Pineau and 25% Chenin Blanc, in this great parcel that abuts the Clos Roche Blanche in Touraine. Bright pale gold color. Subtle aromas of grapefruit, pear, dried herbs, stone and caramel. The palate is austere and stony, with firm acidity and flavors of hazelnut, citrus, baked apple, earth and brown spice. A really fascinating wine and a great pairing with sushi, grilled fish with fennel, lemon chicken, aged goat cheeses and much more. Highly recommended to lovers of unique natural wines.

Bonhomme, Pierre-Olivier 2018 Touraine Sauvignon Blanc

Pierre-Olivier has made a simply delicious (and just a bit peculiar) Touraine Sauvignon Blanc. The wine shows a pale bronze color with aromas of ripe pear, lime flower, gingerbread and honeysuckle. Dry but with lovely ripe pear and apple on the palate framed in firm acidity, with stone, saline mineral flavors. It's both crisp, but also round and tropical, with almost an oxidative touch. All in all, there's a lot of character in this inexpensive wine - enjoy by itself or with any fish, chicken or white meat dish, great with goat cheeses and Asian foods as well.

Bonhomme, Pierre-Olivier 2018 Touraine Sauvignon Blanc 1.5 L

Bonhomme 2016 Touraine KO In Côt We Trust

Malbec is known as Côt in the Loire Valley, and this wine, simply labelled: "In KO we trust" is a strong example of what this formidable grape is capable of in the region. It is definitely not as dark, ripe or fruity as the typical Argentina offering, but what it lacks in overripe fruit and new oak it makes up for in elegant tannic structure, and an ample amount of finesse. It's nice to drink now with any late summer grilled foods, and has enough acidity and grip to be a prime candidate for a few years of bottle age.  

Le Sot de L'Ange 2018 Azay-le-Rideau Caradras

"Caradras" is a rare and lovely sight, only made in the best vintages, we've not had the pleasure of drinking this wine since 2015! The new release was well worth the wait. The 2018 is 88% Cab Franc and 12% Cot from various parcels on silex and clay within Quentin Bourse's estate. Bourse describes himself as "neurotic" because he is highly meticulous in the vineyards as well as the cellar (during harvest he employs 1 person per hectare to ensure only the best bunches are selected). Neurotic or not, his fastidiousness pays off in the marvelous expressions of his 2018s. This is exquisitely balanced and wonderfully textured. The fruit was selected from parcels with various vine ages in order to give extra dimension and concentration to the flavors and structure. The nose offers dusty plum, soil, cocoa, and blue bramble fruit. The palate is lively and lifted by crunchy acidity framing the ripe high-toned blue fruits, juicy plum flesh, and earthy spices. This is drinking well now but could age for at least 3-5 years. Amanda Bowman

Grange Tiphaine 2017 Touraine Cot Vieilles Vignes

Picatier (G & C Pialoux) 2016 Vin de France Gamenitis

All Gamay, no SO2 added, from this darling little estate in the Cotes Roannaise. Drink now, and don't leave it open for days. EL

Picatier (G & C Pialoux) 2017 Vin de France Picatier Un Jour, Toujours

In 2017 yields were so low due to frost and mildew that all the grapes of the domaine were used in this single cuvee - Gamay, Pinot Noir and Chardonnay vinified together. The vines are grown on sandy granite soils at 1200 ft altitude in the Roannaise, in organic and Biodynamic farming. The grapes are hand-harvested into 30 kilogram baskets, pressed, pigeage by foot, and zero sulfur or other additves are used. The Picatier Un Jour, Picatier Toujours shows bright aromas of ripe raspberry with hints of earth, meat, pepper and citrus. On the palate there is vibrant black raspberry fruit with floral, earth, mineral and citrus flavors, quite natural but not "mousy" with firm citrusy acids in the finish. This needs food - bring on the charcuterie, rillettes and rillons, grilled pork and lamb to enjoy with this fascinating natural wine.  David Lillie

Schueller, Bruno 2017 Alsace Pinot Gris

This is a fascinating, dry Pinot Gris, from sandstone soils. Crunchy and lively, this is drinking very nicely at the moment, especially after 15-30 minutes of decanting.  EL

Schueller, Bruno 2017 Alsace Gewurztraminer Cuvee Particuliere

From 4 different parcels, so a mix of limestone, sandstone  and sandy soils. Totally dry, with loads of textbook Gewurz spice. A vibrant natural wine with serious zing and one of the most approachable and ready-to-drink wines from the Schueller line-up.  EL

Schueller, Bruno 2017 Alsace Pinot Gris Reserve

From a vineyard of pure limestone, this is an elegant and relatively rich style for Pinot Gris. Bruno doesn't like rich Pinot Gris, and often prefers his basic Pinot Gris to the Reserve in the first 3 or 4 years after bottling, but he says in 5-6 years, the Reserve evolves into a really special wine. Spicy tropical fruit on the nose mix with burnt orange and marmalade. The palate is rich but the limestone soils give the wine cut, and the dryness is evident in the finish. A wine for meditation, and considering Bruno's advice, a good one to age for a few years.    EL

Jonc Blanc 2016 Vin de France Pure T Merlot

The superb 2016 Jonc Blanc Pure T is 100% Merlot grown in a terroir of green clay on powdery limestone and fossilized oyster shells, élevage in 1200 liter Taransaud foudre for two years, bottled with no fining or filtration with zero added SO2. Pure Juice. Fabulous balance between richness, concentration and freshness, with the limestone soil bringing saline flavors. The color is a deep black with very floral aromas of cassis and blackberry. The palate is dense, deep and chocolately but still bright and balanced with terrific length. Beautiful wine! David Lillie

Jonc Blanc 2017 Vin de France Fleur NFS

Sauvignon Blanc and Sauvignon Gris from Franck and Isabelle Pascal in Bergerac, Biodynamic farming, vinification without additives, aging for 18 months on the lees in cuve inox. This is a new addition to our Jonc Blanc lineup, and a really lovely, crisp white. Not too tropical,  offering melon and stone fruit aromas, with lovely ripe pear on the palate with herbal and mineral flavors in the long finish. This is a fantastic value and a wine of great character that's perfect served with fish in sauce, chicken and mild cheeses!  EL

Graine Sauvage (Sybil Baldasarre) 2016 Faugères Rocalhas

The 2016 Faugères Blanc "Rocalhas" from La Graine Sauvage was made from 70% Grenache Blanc with equal parts Roussanne and Marsanne. The vintage 2016 gave a brighter wine with a bit more acidity and less concentration than the 2015. The aromas are bright and pretty with ripe pear, apricot, lemon confit, fines herbes and wet stone. The palate is dense, supple and mineral but with bright acidity with flavors of dried pear, garrigue, lemon and saline minerals. Nice length of earth and citrus flavors lingers on the palate. Lovely wine and a great food pairing for any complex fish preparation, chicken in sauce, sushi....

Guillot, Julien (Vignes du Maynes) 2017 Bourgogne Aligote Aligo-Rythm

"Aligo-Rythm" is 100% Aligote from our friend Julien Guillot in the Mâcon. This low S02 (1g!), bone-dry, saline treat is the perfect match for oysters. The 2017 shows a bit hazy in the glass and offers aromas of lime blossom, green pear, and funky seaweed. The palate is bracingly dry with flavors of lime zest, sea salt, and Granny Smith apple. A fun wine to help you keep cool as the weather warms up! Amanda Bowman

Maison en Belles Lies 2017 Bourgogne Blanc

Tissot 2018 Arbois D.D.

From Stéphane Tissot's Biodynamic vineyard in Arbois, named for Stéphane's father, Andre "DD" Tissot. This is a delicious blend of Trousseau, Poulsard, and Pinot Noir co-fermented in 2000L foudres. Serve slightly chilled and enjoy with a variety of cheeses, roasted chicken, or on its own! Tasted with Stepphane last winter this showed beautifully, perhaps the best vintage of DD yet, don't miss it!

Péron, Jean-Yves 2013 Vin de France Les Oeillets Blanc

Puech Redon (Eric Texier/Cyril Cuche) 2017 Vin de France (Pays du Gard) Apparente Rosé

Puech Redon (Eric Texier/Cyril Cuche) 2017 Vin de France (Pays du Gard) Apparente Rouge

A collaboration between our good friend Eric Texier, and a biodynamic farmer named Cyril Cuche, this is a spicy and juicy red from the Gard, in southern France. Cyril’s family owns a massive chunk of land, which he has been working organically and biodynamically for over a decade. The estate has always practiced polyculture with wild forest, grains, vines, and more, all contributing to the biodiversity. Without any winemaking experience, Cyril turned to Eric Texier to help produce a wine with wild yeast fermentation and no added SO2. This is their first vintage working together and the wines are great! Fresh, zingy, and hearty too. Rhone flavors, but with light body and very chillable.

Duchene 2018 Vin de Pays de la Cote Vermeil La Luna

Julie Brosselin 2016 Vin de France Mata Hari

Grenache Blanc, over a month of skin contact, yielding a rustic "orange" wine, that we would recommend paired with food. Serve lightly chilled, as too much cold will mute the subtle fruit and intensify the tannins.    Eben

Julie Brosselin 2016 Vin de France Rue de la Peste

All Syrah with no SO2 added. Vibrant and lifted, with subtle tannin.    Eben

L'Ostal (Ostal) 2017 Vin de France Icare

I first met Charlotte Perot last February, at a wine fair in France, where she was nestled in a corner, quietly pouring her wines. I was curious to taste the L'Ostal wines, as we rarely see dynamic, natural wines coming out of Cahors. The wines were fascinating... dark and full of flavor, yet vibrant at the same time, with fresh acidity balancing luscious black fruit. Though technically not Cahors (Charlotte and her husband Louis bottle their wines as Vin de France), they spent time learning from Simon Busser, one of our favorite Cahors producers, and the wines speak of the region. Icare is actually a collaboration wine, blending Louis and Charlotte's Malbec and Merlot from west of Cahors, with Cabernet Sauvignon grapes from the illustrious Jeff Coutelou in the Languedoc. For any fan of no-sulfur wines who occasionally prefers a wine with dark fruit and full body, this is a MUST! A great beginning for a young domaine that shows a lot of promise.   Eben 

L'Ostal (Ostal) 2017 Vin de France Baran 1.5 L

100% Malbec from the South-West of France (the wine is Vin de France, but it's technically Cahors). Charlotte and Louis Perot are off to a great start with their young domaine, L'Ostal. This is an elegant, dark expression, with freshness and honesty. A very pure, natural wine, that should develop nicely with another 5 or so years in the bottle, or over the course of the night if opened soon. Proof that not every natural red is a juicy, light, glou glou wine. It's just as possible to have a dark, savory and supple red, as long as the vineyards are yielding high quality fruit, and the winemakers are careful with maintaining good acidity.   Eben