{"title":"Home page","description":"","products":[{"product_id":"domaine-bobinet-amateus-bobi","title":"Amatéüs Bobi","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Grapes are destemmed, and macerated for 4 to 5 weeks with regular cap punching and pumping over to allow a soft extraction. The wine is then aged in barrels for a year, without being marked by woody flavors.\u003c\/p\u003e\n\u003cp\u003eThis is a structured wine with smooth and delicate tannins and a lively nose displaying real complexity. So mineral, it can’t deny its terroir! A true food wine, matching fine and complex dishes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSébastien Bobinet \u0026amp; Emeline Calvez\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSebastien grew up in and around wine. From the age of 7, he was helping his grandfather in the vineyard and cellar. Later, as a young adult, he worked in a wine lab.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe then spent some time in the world of glass- making and it wasn’t until his early thirties that he came back to take over the family business. As the eighth generation of a family of winemakers, Sebastien had some stubbornness to contend with in order to introduce his way of doing things.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBut eventually, his hard work and determination won the family’s approval. For a while, he was happy tending his two hectares of vines but on turning 40, the desire to grow and diversify took hold of him. Meeting Emeline had also given him the strength and drive to undertake the new venture he’d been dreaming of.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBefore making wine, Emeline was a professional dancer. After an injury she was forced to find a new career path and chose the world of wine. She trained as a sommelière in the famous University of Suze-la-Rousse, finishing first in her group. With her diploma in hand, she came back to Paris to work in the wine shop La Quincave.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is here she discovered natural wine and the people who make it. After two years in the shop recommending these wines, she decided to go and meet the growers and their terroirs for a year-long wine trip around France. From pruning to bottling, she turned her hand to every job involved in the vineyard and the cellar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter this life-changing experience, she decided to make a career in the wine trade, planning to open a wine shop\/bar in Paris. But meeting Sebastien changed the course of her life and, once again, she changed career and became a wine maker with him.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Domaine Bobinet","offers":[{"title":"Default Title","offer_id":41423497134278,"sku":null,"price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/amateus-bobi.jpg?v=1641762278"},{"product_id":"ugo-lestelle-c","title":"\"C\"","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ugo Lestelle","offers":[{"title":"Default Title","offer_id":41427415302342,"sku":null,"price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/ugo-rouge-c.jpg?v=1641857416"},{"product_id":"le-temps-des-cerises-la-peur-du-rouge","title":"La Peur du Rouge","description":"","brand":"Le Temps des Cerises","offers":[{"title":"Default Title","offer_id":41446587465926,"sku":"","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/temps-des-cerises.jpg?v=1642447257"},{"product_id":"joan-ramon-escoda-nas-del-gegant","title":"Nas del Gegant","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRosé made from Cabernet Franc, Garnacha, Cariñena, \u0026amp; Merlot\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJoan Ramón Escoda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJoan Ramón is not just a winemaker, he's a grassroots innovator, a radical winemaker, a sentimental husband, a stressed-out father, and an absolute anarchist ... absolute rock and roll. If you've ever tasted their wines, you've got the proof ... it's never banal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter working as a winemaker in a large winery in Catalonia and traveling through France, he joined the movement of biodynamics and natural wine. In 1999 he started a project in his wife's hometown, Prenafeta (Montblanc), in Conca de Barberà. In 2005 he began to produce wines without added sulfites, a method that continues to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe and his friend Laureano Serres founded PVN, the first natural wine association in Spain.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvery year they organize the H20, an international wine fair, which are mostly wines without added sulfites, without clarification or filtration, and without stabilizers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Escoda Sanahuja","offers":[{"title":"Default Title","offer_id":41446868549830,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/nas-del-gegant.jpg?v=1642452804"},{"product_id":"alfredo-maestro-perdigon","title":"Perdigon","description":"\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003ePerdigon comes from a parcel of young Pinot Noir at 300m on limestone in Castellon, close to the Mediterranean 100km north of Valencia, along with a small amount of old bush vine Garnacha Tintorera which Alfredo uses for his Amanda rosado. Grapes are hand-harvested and direct pressed into steel vat for primary fermentation and bottled before fermentation goes completely dry in the \u003cem\u003emétodo ancestral\u003c\/em\u003e style, without any fining, filtering or SO2, finishing secondary fermentation on fine lees for 9 months.\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAlfredo Maestro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e“Wine made with only grapes, well-kept vineyards, and healthy land.” This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days.   \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlfredo’s ascendance is unique to Alfredo.  His family came to the winemaking town Peñafiel, Ribera del Duero from the Basque Country.  Having grown up amongst the vines, Alfredo had a great interest in wine, and, through encouragement from friends, he started making his own wine in 1998.  That same year he planted his first vineyard on the Rio Duraton near his home.  From the beginning, he farmed organically.  In the cellar, Alfredo was working literally “by-the-book”, teaching himself enology from a book and using every trick in it to make a “correct” Ribera del Duero wine: yeasts, acid, enzymes, tannins, color-enhancers, etc. were just some of the techniques utilized.  In search of serious “purple-ness”, this is how many of the modern Ribera del Duero’s of today are produced.  In the early 2000s, Alfredo had a revelation.  He questioned why as an organic farmer use chemicals to make the finished wine; he wanted to work as naturally in the winery as he did in the vineyard, in his words - \"to better tell the story of the land.\" Alfredo began eliminating exogenous products, and in 2003 he began making wine without any additives whatsoever, including sulfur for all but a few wines.  Alfredo still has a bottle of ‘Castrillo de Duero’ from that initial experimental vintage, and the wine is delicious, developing beautifully, deep, tarry, and tobacco – a great sign of things to come. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOver the past few years, Alfredo has been seeking out neglected parcels around the Ribera del Duero and the nearby Madrid to make wine from.  He looks for old vines, poor limestone or granitic soils, and the requisite high elevation that gives freshness to wines grown on Spain’s great Meseta Central.  Alfredo has accumulated 9 hectares and two small bodegas, one located in his native Peñafiel in the Ribera del Duero, where his father helps with the bodega work, and the other in the Navalcarnero area, southwest of Madrid.  Alfredo makes no less than 11 cuvées from single vineyards and most notably from very rare old-vine parcels of Garnacha, Garnacha Tintorera, and Albillo located in the Ribera del Duero; these are grapes that were once embraced in the region but have fallen out of favor due to the region’s fascination with producing a 100% Tinto Fino wine. This prevailing mentality and fascination with spoof have worked to Alfredo’s benefit. He makes some of the most singular white and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003erosado\u003c\/em\u003e wines in the region and his tintos are remarkable for their purity and elegance. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlfredo’s goal is to make \"easy wines with character imprinted with the earth and the vintage, authentic stories transmitted differently each year and not modified by the hand of the man in the cellar.\"\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e- José Pastor Selections\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003es.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Alfredo Maestro","offers":[{"title":"Default Title","offer_id":41513728803014,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/alfredo-maestro-perdigon.jpg?v=1643673003"},{"product_id":"alfredo-maestro-vina-almate","title":"Vina Almate","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003eViña Almate is the first wine that Alfredo made and is his entry-level Duero wine. This cuvee is made from fruit sourced from various plots of Tinto Fino (Tempranillo), of varying vine ages located, in Valtiendas at 1,000 meters elevation, as well as Peñafiel, at 700 meters. The wine is fermented in steel vat with 15-20 days of maceration and 50-100% stem inclusion depending on vintage, and raised over winter with one racking: unfined, unfiltered, and no added SO2.\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlfredo Maestro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e“Wine made with only grapes, well-kept vineyards, and healthy land.” This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days.   \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlfredo’s ascendance is unique to Alfredo.  His family came to the winemaking town Peñafiel, Ribera del Duero from the Basque Country.  Having grown up amongst the vines, Alfredo had a great interest in wine, and, through encouragement from friends, he started making his own wine in 1998.  That same year he planted his first vineyard on the Rio Duraton near his home.  From the beginning, he farmed organically.  In the cellar, Alfredo was working literally “by-the-book”, teaching himself enology from a book and using every trick in it to make a “correct” Ribera del Duero wine: yeasts, acid, enzymes, tannins, color-enhancers, etc. were just some of the techniques utilized.  In search of serious “purple-ness”, this is how many of the modern Ribera del Duero’s of today are produced.  In the early 2000s Alfredo had a revelation.  He questioned why as an organic farmer use chemicals to make the finished wine; he wanted to work as naturally in the winery as he did in the vineyard, in his words - \"to better tell the story of the land.\" Alfredo began eliminating exogenous products, and in 2003 he began making wine without any additives whatsoever, including sulfur for all but a few wines.  Alfredo still has a bottle of ‘Castrillo de Duero’ from that initial experimental vintage, and the wine is delicious, developing beautifully, deep, tarry, and tobacco – a great sign of things to come. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOver the past few years, Alfredo has been seeking out neglected parcels around the Ribera del Duero and the nearby Madrid to make wine from.  He looks for old vines, poor limestone or granitic soils, and the requisite high elevation that gives freshness to wines grown on Spain’s great Meseta Central.  Alfredo has accumulated 9 hectares and two small bodegas, one located in his native Peñafiel in the Ribera del Duero, where his father helps with the bodega work, and the other in the Navalcarnero area, southwest of Madrid.  Alfredo makes no less than 11 cuvées from single vineyards and most notably from very rare old-vine parcels of Garnacha, Garnacha Tintorera, and Albillo located in the Ribera del Duero; these are grapes that were once embraced in the region but have fallen out of favor due to the region’s fascination with producing a 100% Tinto Fino wine. This prevailing mentality and fascination with spoof have worked to Alfredo’s benefit. He makes some of the most singular white and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003erosado\u003c\/em\u003e wines in the region and his tintos are remarkable for their purity and elegance. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlfredo’s goal is to make \"easy wines with character imprinted with the earth and the vintage, authentic stories transmitted differently each year and not modified by the hand of the man in the cellar.\"\u003c\/p\u003e\n\u003cp class=\"wsite-content-title\" data-mce-fragment=\"1\"\u003e- José Pastor Selections\u003c\/p\u003e","brand":"Alfredo Maestro","offers":[{"title":"Default Title","offer_id":41513731326150,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/vina-almate-alfredo-maestro.jpg?v=1644164309"},{"product_id":"burja-estate-roza-burja-estate","title":"Roza","description":"\u003cp\u003e\u003cstrong\u003eRoza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRegion: Vipava\u003cbr data-mce-fragment=\"1\"\u003eGrape: Pinot Gris\u003cbr data-mce-fragment=\"1\"\u003eVineyard Size: 0.40 hectares\u003cbr data-mce-fragment=\"1\"\u003eSoil: marl, sandstone\u003cbr data-mce-fragment=\"1\"\u003eAverage Age of Vines: 16 years\u003cbr data-mce-fragment=\"1\"\u003eFarming: biodynamic\u003cbr data-mce-fragment=\"1\"\u003eHarvest: by hand\u003cbr data-mce-fragment=\"1\"\u003eWinemaking: 5 days of skin contact, 6 months in stainless steel and concrete tanks, spontaneous fermentation\u003cbr data-mce-fragment=\"1\"\u003eAging: in concrete\u003cbr data-mce-fragment=\"1\"\u003eFining: none\u003cbr data-mce-fragment=\"1\"\u003eFiltration: none\u003cbr data-mce-fragment=\"1\"\u003eAdded S02: 7 mg\/L\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrimož Lavrenčič\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBurja Estate was born in 2009 when some old vineyards were given to Primož Lavrenčič as a family inheritance. The idea of the new estate was to connect a traditional Vipava wine-growing culture with a modern understanding of wine.\u003c\/p\u003e\n\u003cp\u003eVipava is having one of the oldest documented traditions of extended skin maceration – local priest Matija Vertovec wrote Vinoreja za Slovence (Winemaking for Slovenians) in 1844, talks about “the old Vipava method” of using a week’s skin contact for white grapes.\u003c\/p\u003e\n\u003cp\u003eThe farm is over 9 hectares of densely planted vineyards now, with almost all the vineyards exposed to the east. Only the local grape varieties are grown: Rebula, Malvazija, Laški Rizling, Zelen, Refošk, Pokalca, Frankinja. In addition, they grow 1.20 ha of Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe wine cellar is deep underground and the wine barrels are full, so in that way, the temperature and oxidation are controlled. All wines are spontaneously fermented with no additives or unnecessary interventions made during the process – only with a small addition of sulfites added before the bottling (20 – 30 mg\/l).\u003c\/p\u003e\n\u003cp\u003eAll of the work in the vineyards is done biodynamically.\u003c\/p\u003e\n\u003cp\u003eThe main goal of the winery is to enhance the terroir, especially the soil. All of the soil in the vineyards is developed on flysch, however, it differs slightly according to lithologic varieties of the bedrock below the soil. Luckily, this adds diversity to the wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- Zev Rovine Selections\u003c\/span\u003e\u003c\/p\u003e","brand":"Burja Estate","offers":[{"title":"Default Title","offer_id":41560050532550,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/burja.jpg?v=1644276024"},{"product_id":"burja-estate-zelen","title":"Zelen","description":"\u003cp\u003e\u003cstrong\u003eZelen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eRegion: Vipava\u003cbr data-mce-fragment=\"1\"\u003eGrape: Zelen\u003cbr data-mce-fragment=\"1\"\u003eVineyard Size: 1.80 hectares\u003cbr data-mce-fragment=\"1\"\u003eSoil: marl, sandstone\u003cbr data-mce-fragment=\"1\"\u003eAverage Age of Vines: 8 years\u003cbr data-mce-fragment=\"1\"\u003eFarming: biodynamic\u003cbr data-mce-fragment=\"1\"\u003eHarvest: by hand\u003cbr data-mce-fragment=\"1\"\u003eWinemaking: 7 day maceration, spontaneous fermentation in concrete with indigenous yeasts, malolactic fermentation\u003cbr data-mce-fragment=\"1\"\u003eAging: in concrete\u003cbr data-mce-fragment=\"1\"\u003eFining: none\u003cbr data-mce-fragment=\"1\"\u003eFiltration: none\u003cbr data-mce-fragment=\"1\"\u003eAdded S02: 2 mg\/L\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrimož Lavrenčič\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBurja Estate was born in 2009 when some old vineyards were given to Primož Lavrenčič as a family inheritance. The idea of the new estate was to connect a traditional Vipava wine-growing culture with a modern understanding of wine.\u003c\/p\u003e\n\u003cp\u003eVipava is having one of the oldest documented traditions of extended skin maceration – local priest Matija Vertovec wrote Vinoreja za Slovence (Winemaking for Slovenians) in 1844, talks about “the old Vipava method” of using a week’s skin contact for white grapes.\u003c\/p\u003e\n\u003cp\u003eThe farm is over 9 hectares of densely planted vineyards now, with almost all the vineyards exposed to the east. Only the local grape varieties are grown: Rebula, Malvazija, Laški Rizling, Zelen, Refošk, Pokalca, Frankinja. In addition, they grow 1.20 ha of Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe wine cellar is deep underground and the wine barrels are full, so in that way, the temperature and oxidation are controlled. All wines are spontaneously fermented with no additives or unnecessary interventions made during the process – only with a small addition of sulfites added before the bottling (20 – 30 mg\/l).\u003c\/p\u003e\n\u003cp\u003eAll of the work in the vineyards is done biodynamically.\u003c\/p\u003e\n\u003cp\u003eThe main goal of the winery is to enhance the terroir, especially the soil. All of the soil in the vineyards is developed on flysch, however, it differs slightly according to lithologic varieties of the bedrock below the soil. Luckily, this adds diversity to the wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- Zev Rovine Selections\u003c\/span\u003e\u003c\/p\u003e","brand":"Burja Estate","offers":[{"title":"Default Title","offer_id":41560050794694,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/burja-zelen.jpg?v=1644276084"},{"product_id":"clos-du-rouge-gorge-cote-catalanes-vieilles-vignes","title":"Côtes Catalanes Vieilles Vignes","description":"\u003cp\u003e\u003cstrong\u003eCôtes Catalanes Vieilles Vignes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e80-100-year-old vines of Carignan from northeast-facing parcels planted on gneiss. Whole cluster fermentation and aging in barrel. This wine is unfined. and unfiltered with no added SO2. Lots of depth with notes of ripe blackberry, cherry, violet, earth, and leather. Drink now for a fancy occasion or to cheer yourself up after a rough day. Also, a great wine for aging, so if you're looking to start your cellar, you can't go wrong laying this down for 5-15 years. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eClos du Rouge Gorge\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCyril Fhal came to the Roussillon from the Loire Valley and found small parcels of north-facing hillside vineyards on gneiss, near the village of Latour-de-France, about 20 miles north-west of Perpignan, with the soil, exposure, and altitude of the vines giving freshness and minerality to the wines. The vines have been tended in biodynamic farming from the beginning, with light plowing by hand, horse, or rototiller. Natural composts and biodynamic treatments have revitalized the soil, and plants and flowers among the vines bring beneficial insects and a diverse fauna - the mountainside vineyards have a magical quality and seem to blend in with the surrounding sparse vegetation.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe wines of the Clos du Rouge Gorge are elegant, balanced, and full of character, perhaps the finest from the new generation of winemakers in the Languedoc-Roussillon. They are products of living soils, uniquely beautiful with pure silky fruit, moderate levels of alcohol, and firm acidity - delicious examples of the indigenous grapes of the Roussillon.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOne of our go-to producers when we're in the mood for a serious wine\u003c\/p\u003e","brand":"Clos du Rouge Gorge","offers":[{"title":"Default Title","offer_id":41589346894022,"sku":null,"price":56.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/clos-du-rouge-gorge.jpg?v=1644773337"},{"product_id":"panevino-alvas-bianco","title":"Alvas","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlvas is made from the seven white grapes Gianfranco grows, all from different vineyards that are co-planted in red and white.\u003cbr\u003e\u003cbr\u003e\"The wine is not important to me; the idea is. Alvas has seven grapes, I'm searching for when they can all go in together in harmony. They need to all be adding something to the table, like ingredients to a final dish. I have to sense it.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePanevino\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhat do you say about a winemaker whose self-professed greatest influences are Bob Dylan and Jesus? Gianfranco Manca is a rare soul in the wine business. He is an empath\/winemaker. First, his love for the vines is so strong that he says he feels a particular relationship with each one. Furthermore, he thinks the vines tell him what to do with the grapes. He has been working these vines for a long time now, so I can imagine some deeper understanding of one’s vineyards comes through with that much time. Whether there is really a dialog happening is anyone’s guess, but we like to believe. \u003c\/p\u003e\n\u003cdiv class=\"pipWinery_content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"pipWinery_copy viewMoreModule\" data-mce-fragment=\"1\" itemprop=\"description\"\u003e\n\u003cp class=\"viewMoreModule_text\" data-mce-fragment=\"1\"\u003e“Pane e vino” in Italian means “bread and wine.” Gianfranco was raised a baker. At an early age, he took over his uncle’s bakery and baked the classic Sardinian breads that he learned to make from his mother and aunts. Their bread is still prized in his town and the bakery was a success. With the bakery, there also came some plots of land with some very old vines that had somehow remained, although practically neglected for years. They were trained in albarello (goblet), the traditional back-breaking low-growing system used on the islands of Italy, and were very diverse with over 30 different grapes, but mainly Cannonau (Grenache).\u003c\/p\u003e\n\u003cp class=\"viewMoreModule_text\" data-mce-fragment=\"1\"\u003eSince he was already an expert at fermentation with bread, Gianfranco believed the natural progression would be to understand wine fermentation with the help of these vines. He set about rehabilitating the old vines and planted a parcel of new vines of Monica and Carignano del Sulcis, the local strain of the famous grape, Carignan. He started making wine in the mid 80’s, but it wasn’t until 2005 that he was ready to put a label on it and offer his interpretation to the rest of the world.\u003c\/p\u003e\n\u003cdiv class=\"viewMoreModule_text\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOf course, no use of herbicides or pesticides is tolerated at Panevino. The vinifications are carried out on the natural yeasts of the vines and cellar culture. The wines are aged in 12 months in barrique of at least 3 years. The wines are bottled without fining or filtration. The wines are all certified organic by the AIAB, an Italian organic certification board.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGianfranco only rarely makes bread these days (mostly classes and demonstrations for children and young adults) but when he does, he must be very careful with clothing and hygiene to keep the two cultures of yeast from intermingling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- Louis\/Dressner Selections\u003c\/p\u003e","brand":"Panevino","offers":[{"title":"Default Title","offer_id":41641056272582,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/alvas-bianco.jpg?v=1645571098"},{"product_id":"camillo-donati-malvasia","title":"Malvasia","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMalvasia from vines planted on heavy clay in 1999. Fermented in stainless steel with natural yeasts and skin contact maceration. No temperature control or enhancers. Refermentation in bottle for carbonation. No fining or filtration and zero SO2.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCamillo Donati\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Donati estate was started in 1930 and is now run by its third generation– Camillo, his wife, and their children. They cultivate 11.5 hectares of vines (7.5 of which they own as Tenuta S. Andrea and four which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma on the hillside at an altitude of around 250m with an eastern exposition.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThere are a number of diverse strains of the Lambrusco grape family, but the main one of the Parma zone is “Lambrusco Maestri” and it is planted on flat plains because of its characteristic resistance to humidity and mildew, and also for its relative abundant fruit. For this reason, the Donati do a severe pruning to produce low yields of better quality.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe range of vines at the estate also include aromatic Sauvignon Blanc, Moscato Giallo, Fortana, Croatina and Barbera. They also have a little Trebbiano, Pinot Blanc, Merlot, and Cabernet Franc. Most of the grapes are vinified and bottled separately. All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, native yeasts, no fining, no acidification or de-acidification, no added sulfur, etc…\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe carbonation of these frizzante wines comes from the traditional method of refermentation in the bottle, a method that does not require preservatives and which makes this wine, unlike those produced in the Charmat method, age better. The wines are not filtered and are topped with a crown cap, a traditional closure for some decades in this region. There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThese are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particularly well with cold cuts, prosciutto, dry sausages, and gnocco – fried squares of dough – that are traditional in Parma.\u003c\/p\u003e","brand":"Camillo Donati","offers":[{"title":"Default Title","offer_id":41641057517766,"sku":"","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/camillo-donati-malvasia-frizzante.jpg?v=1645571248"},{"product_id":"maurizio-ferraro-solo-rosso-b","title":"Solo Vino Rosso","description":"\u003cp\u003e\u003cstrong\u003eMaurizio Ferraro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHailing from Piedmont’s Monferrato area, little known but rich with winemaking history, Maurizio is an assertive and revolutionary natural wine vigneron whose wines brim with vibrant character and depth, each new vintage different from the previous ones but always with a distinctive personality and a proud rebellious streak. The family winery’s history begins in 1819 when his great-great-grandfather barters a donkey for a small vineyard. Maurizio starts approaching organic farming in the late 90’s and leaps into full natural winemaking in 2006, when he also begins adding \"zero SO2\" to all of his wines (he is also a member of the French organization S.A.I.N.S., which count producers who do not add any type of additive). He works with traditional grapes such as Grignolino, Ruchè, Barbera, and Freisa for reds and Timorasso for whites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Maurizio Ferraro","offers":[{"title":"Default Title","offer_id":41641063907526,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/ferraro-maurizio.jpg?v=1645571678"},{"product_id":"olivier-lemasson-gama-sutra","title":"Gama-Sutra","description":"\u003cp\u003e100% Gamay from Olivier Lemasson's oldest vines at 80-100 years old. Carbonic maceration, natural yeasts, no sulfur, no filtration. \u003c\/p\u003e\n\u003cp\u003eOlivier Lemasson's wines mean a lot to us. They were among the first natural wines we ever tasted and, with their energy and generous expression, they quickly had us scouring wine lists and shop aisles in search of other natural wines that might strike the same chord. Terroirizer might not exist today if it weren't for that bottle of Lemasson's Poivre et Sel that we happened upon in a Parisian wine bar many moons ago. Sadly, Olivier passed away quite tragically in 2021. We're honored to be able to offer what might be the last wine from Olivier to hit our shelves. RIP Olivier.\u003c\/p\u003e","brand":"Les Vins Contés","offers":[{"title":"Default Title","offer_id":41641070887110,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/gama-sutra.jpg?v=1645571788"},{"product_id":"kindeli-kindeli-blanco","title":"Blanco","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis vintage was made from Riesling, Sauvignon Blanc, and a small splash of Viognier. A combination of fermentation techniques was used including direct press, skin contact, and carbonic maceration. The components were fermented and aged in a variety of vessels including totes, stainless steel, and neutral oak. The wine is bottled unfined, unfiltered, and without sulfur.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKindeli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp id=\"yui_3_17_2_1_1646592977141_914\" class=\"\" data-mce-fragment=\"1\"\u003eAlex Craighead is a stickler for cleanliness. He won’t even allow you to bring wine glasses from their house into the winery for fear that a rogue malicious microorganism like Brettanomyces will infest the place.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eHe tends to be ultra-sensitive to all forms of wine flaw: Brettanomyces, mouse taint, ethyl-acetate, volatile-acidity, volatile sulfur compounds, and so forth. Because of this dislike, he has come up with dozens of preventative measures that seem to be extremely effective. To avoid reduction, he gives his wines plenty of oxygen during fermentation; he even performs delestage on white wines to keep the fermentation happy. Once the must is saturated with oxygen, he usually pumps the head space of the fermentation vessel with CO2 to prevent any unwanted bacteria from forming on the cap or surface of the wine. This usually hinders acetobacter and thus prevents unwanted volatile acidity.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eHe creates a starter culture by crushing several buckets worth of grapes and letting them naturally ferment. By adding small amounts of this to the must he can ensure healthy and vigorous fermentations. When fermentations do struggle, or ethyl-acetate can be detected, he gives the wine a little help by submerging spent skins and stems in the wine. This provides ample nutrients for the yeast and as the must warms up, ethyl-acetate volatilizes and blows off.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eAt the winery, you’ll find a combination of stainless steel tanks, neutral oak barrels, polyethylene vats, and amphora. Most of the grapes undergo a combination of skin fermentation, direct pressing, carbonic maceration, and so forth. Whole clusters are used when deemed appropriate although he has pulled back from previous vintages. Extended skin contact has also been scaled back in pursuit of elegance and clarity.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe finished wines are bottled exclusively by gravity (using a wickedly archaic contraption) and are corked by hand. In 2017 he converted to Noma Corks which are made from recycled bits of sugarcane. They are carbon neutral and can’t be infected with TCA or other spoilage aromas. He doesn’t add any SO2 to the wines and they are not fined nor filtered.\u003c\/p\u003e\n\u003cbr\u003e","brand":"Kindeli","offers":[{"title":"Default Title","offer_id":41641076490438,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/kindeli.jpg?v=1645571994"},{"product_id":"marie-vincent-tricot-les-marcottes","title":"Les Marcottes","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp align='\\\"\\\\\"\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"center\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\"\\\\\"\\\"' data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLes Marcottes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp align='\\\"\\\\\"\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"center\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\"\\\\\"\\\"' data-mce-fragment=\"1\"\u003eRegion: Auvergne\u003cbr\u003eGrape: Gamay\u003cbr\u003eVineyard Size: 5.10 hectares\u003cbr\u003eSoil: limestone, clay, basalt\u003cbr\u003eAverage Age of Vines: 50 years\u003cbr\u003eFarming: organic\u003cbr\u003eHarvest: by hand\u003cbr\u003eWinemaking: 3 week carbonic maceration, spontaneous fermentation in \u003cem\u003efoudres \u003c\/em\u003ewith indigenous yeasts\u003cbr\u003eAging: in \u003cem\u003efoudres\u003c\/em\u003e\u003cbr\u003eFining: none\u003cbr\u003eFiltration: none\u003cbr\u003eAdded S02: none\u003c\/p\u003e\n\u003cp align='\\\"\\\\\"\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"center\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\"\\\\\\\\\"\\\\\"\\\"' data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eMarie and Vincent Tricot\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBorn in Anjou, Vincent left the Loire and attended Oenology School in Beaujolais in the early 1990’s. After graduating he stayed in the region and apprenticed in Brouilly from winemaker Patrick Coton. Around this time he met Marcel Lapierre and several other winemakers who were beginning to attract attention to their non-interventionist style of winemaking.  Vincent was moved by their wines and quickly decided that this was the path for him.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2002, after traveling the world, he moved with his wife and their 2 daughters to the village of Orcet in Auvergne. They purchased  4.5 ha of organic vines and planted an additional  6 ha.  Vincent had learned that the region had one of the largest concentrations of pre-phylloxera vines in France and was eager for such a rare opportunity to work with.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2003 the family produced their first cuvee in “Les Marcottes” without any added sulfur and have continued that approach for all of the wines.  They Currently grow Gamay, Pinot Noir, Chardonnay, and Sauvignon Blanc and hope to plant more vines in the coming years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e-Zev Rovine Selections\u003c\/p\u003e","brand":"Marie \u0026 Vincent Tricot","offers":[{"title":"Default Title","offer_id":41641080684742,"sku":null,"price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/les-marcottes.jpg?v=1645572202"},{"product_id":"tutti-frutti-ananas-magrana","title":"Magrana","description":"\u003cp\u003e\u003cstrong\u003eMagrana\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rosé of Syrah and Grenache that are pressed directly as soon as they reach the cave. A little reduced on opening, this really blossoms with air and true to name is an incredible pomegranate pink (\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMagrana means 'Pomegranate' in Catalan)\u003c\/span\u003e. With bright, crunchy fruit and a pleasant bitterness to the finish, this will be the first thing we reach for in the sunshine this spring.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTutti Frutti Ananas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eTutti Frutti Ananas is a collaboration that sees Manuel of Vinyer de la Ruca team up with friends Zé Tafé of La Cave des Nomades and Joachim Roque of Domaine Carterole to make the kind of wines they like drinking by the Mediterranean down in Banyuls-sur-Mer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe guys farm organically over a combination of sand, schist and quartz from vineyards both close to the sea and up in the mountains which loom above. They make the wines together in Les 9 Caves, a cooperative cellar they share in an old garage in the town’s center. The wines ferment and age in large concrete vats and are bottled young, brimming with life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnder their own labels, they each farm old bush vines planted on steep slopes over pure schist. In this arid climate, yields are painfully low and the resulting wines are powerful and intense, often requiring careful aging to show their true pedigree. The idea here is to do something a little different and as the name suggests the wines are vibrant, easygoing, and most importantly, incredibly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe hodgepodge name is inspired by the collaborator’s diverse backgrounds: Manu is Italian, Zé is Portuguese, and Joachim is French, though he would consider himself Catalan. In such, all the wines bear the names of fruits in their native tongues of Italian, Portuguese and Catalan. They are fermented naturally and bottled without any additions of sulfur.\u003c\/p\u003e","brand":"Tutti Frutti Ananas","offers":[{"title":"Default Title","offer_id":41641081503942,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/magrana.jpg?v=1645572265"},{"product_id":"tutti-frutti-ananas-nespola","title":"Nespola","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA blend of 60% Vermentino fermented on the skins for nine days, with the balance being a direct press of Grenache Blanc and Macabeo. As always this is a beautiful, hazy shade of sunset, has a hint of tannin and just the right amount of orange zest and spice.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTutti Frutti Ananas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTutti Frutti Ananas is a collaboration that sees Manuel of Vinyer de la Ruca team up with friends Zé Tafé of La Cave des Nomades and Joachim Roque of Domaine Carterole to make the kind of wines they like drinking by the Mediterranean down in Banyuls-sur-Mer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe guys farm organically over a combination of sand, schist, and quartz from vineyards both close to the sea and up in the mountains which loom above. They make the wines together in Les 9 Caves, a cooperative cellar they share in an old garage in the town’s center. The wines ferment and age in large concrete vats and are bottled young, brimming with life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnder their own labels, they each farm old bush vines planted on steep slopes over pure schist. In this arid climate, yields are painfully low and the resulting wines are powerful and intense, often requiring careful aging to show their true pedigree. The idea here is to do something a little different and as the name suggests the wines are vibrant, easygoing, and most importantly, incredibly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe hodgepodge name is inspired by the collaborator’s diverse backgrounds: Manu is Italian, Zé is Portuguese, and Joachim is French, though he would consider himself Catalan. In such, all the wines bear the names of fruits in their native tongues of Italian, Portuguese, and Catalan. They are fermented naturally and bottled without any additions of sulfur.\u003c\/p\u003e","brand":"Tutti Frutti Ananas","offers":[{"title":"Default Title","offer_id":41641082257606,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/nespola.jpg?v=1645572312"},{"product_id":"populis-wabi-sabi-1","title":"Wabi Sabi","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRegion: Mendocino\u003cbr\u003eGrape: Zinfandel, Carignane, Chenin Blanc, Grenache, French Colombard, Pinot Gris\u003cbr\u003eSoil: sandstone, shale, quartz\u003cbr\u003eAverage Age of Vines: 20-70 years\u003cbr\u003eFarming: organic\u003cbr\u003eHarvest: by hand\u003cbr\u003eWinemaking: partially destemmed, spontaneous fermentation in neutral oak and polyethylene with indigenous yeasts\u003cbr\u003eAging: in neutral oak and polyethylene\u003cbr\u003eFining: none\u003cbr\u003eFiltration: none\u003cbr\u003eAdded S02: 18 mg\/L\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePopulis\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eShaunt Oungoulian and Diego Roig work to find amazing vineyards all over Northern California where the farming is top notch. Herbicides? NO! Synthetic pesticides? No! Organic farming? Always! Old vines? Duh! Complex, out-of-this-world terroir? FOR SURE! And once they hunt down these special vineyards they do all they can to not screw it up - and by that, we mean no additions, no intervention, no tomfoolery - just straight up fermented juice.\u003c\/span\u003e\u003c\/p\u003e","brand":"Populis","offers":[{"title":"Default Title","offer_id":41641083404486,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/populis-wabi-sabi.jpg?v=1645572418"},{"product_id":"tutti-frutti-ananas-toranja","title":"Toranja","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA direct press of Grenache Gris from a parcel planted over pure schist. This carries a slight spritz and offers real refreshment through a combination of minerals, lemons, and a beautiful saltiness. It is a wonderful way to begin a meal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTutti Frutti Ananas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTutti Frutti Ananas is a collaboration that sees Manuel of Vinyer de la Ruca team up with friends Zé Tafé of La Cave des Nomades and Joachim Roque of Domaine Carterole to make the kind of wines they like drinking by the Mediterranean down in Banyuls-sur-Mer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe guys farm organically over a combination of sand, schist, and quartz from vineyards both close to the sea and up in the mountains which loom above. They make the wines together in Les 9 Caves, a cooperative cellar they share in an old garage in the town’s center. The wines ferment and age in large concrete vats and are bottled young, brimming with life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnder their own labels, they each farm old bush vines planted on steep slopes over pure schist. In this arid climate, yields are painfully low and the resulting wines are powerful and intense, often requiring careful aging to show their true pedigree. The idea here is to do something a little different and as the name suggests the wines are vibrant, easygoing, and most importantly, incredibly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe hodgepodge name is inspired by the collaborator’s diverse backgrounds: Manu is Italian, Zé is Portuguese, and Joachim is French, though he would consider himself Catalan. In such, all the wines bear the names of fruits in their native tongues of Italian, Portuguese, and Catalan. They are fermented naturally and bottled without any additions of sulfur.\u003c\/p\u003e","brand":"Tutti Frutti Ananas","offers":[{"title":"Default Title","offer_id":41641087140038,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/toranja.jpg?v=1645572560"},{"product_id":"camillo-donati-trebbiano","title":"Trebbiano","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTrebbiano from vines planted on heavy clay in 1999. Fermented in stainless steel with natural yeasts and skin contact maceration. No temperature control or enhancers. Refermentation in bottle for carbonation. No fining or filtration and zero SO2.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCamillo Donati\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Donati estate was started in 1930 and is now run by its third generation– Camillo, his wife, and their children. They cultivate 11.5 hectares of vines (7.5 of which they own as Tenuta S. Andrea and four which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma on the hillside at an altitude of around 250m with an eastern exposition.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThere are a number of diverse strains of the Lambrusco grape family, but the main one of the Parma zone is “Lambrusco Maestri” and it is planted on flat plains because of its characteristic resistance to humidity and mildew, and also for its relative abundant fruit. For this reason, the Donati do a severe pruning to produce low yields of better quality.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe range of vines at the estate also include aromatic Sauvignon Blanc, Moscato Giallo, Fortana, Croatina and Barbera. They also have a little Trebbiano, Pinot Blanc, Merlot, and Cabernet Franc. Most of the grapes are vinified and bottled separately. All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, native yeasts, no fining, no acidification or de-acidification, no added sulfur, etc…\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe carbonation of these frizzante wines comes from the traditional method of refermentation in the bottle, a method that does not require preservatives and which makes this wine, unlike those produced in the Charmat method, age better. The wines are not filtered and are topped with a crown cap, a traditional closure for some decades in this region. There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThese are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particularly well with cold cuts, prosciutto, dry sausages, and gnocco – fried squares of dough – that are traditional in Parma.\u003c\/p\u003e","brand":"Camillo Donati","offers":[{"title":"Default Title","offer_id":41641087336646,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/trebbiano.jpg?v=1645572586"},{"product_id":"kamara-estate-retsina","title":"Retsina","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eLabel:\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003e Kamara retsina\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eOrigin:\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003e Northern Greece\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003e Slopes of Kamara- Oraiokastro Thessaloniki\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eVariety: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eRoditis-Assyrtiko (50-50% blend)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eVintage: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003e2017\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eCategory: \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eRetsina is a famous traditional Greek wine enjoyed for at least 3000 years. Even in modern Greece represents the classical ubiquitous style of wine. It can be found on wine list of every greek tavern, even the most sophisticated upper-class restaurants.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eTasting notes: \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan lang=\"EN-US\" xml:lang=\"EN-US\" data-mce-fragment=\"1\"\u003eTender lemon yellow color. Pinewood tones along with citrus fruits, mint and jasmine. Fresh, elegant and salty palate, the decent resin touch with orange and grapefruit builds up an exciting combination. Long aftertaste.\u003c\/span\u003e\u003c\/span\u003e","brand":"Kamara Estate","offers":[{"title":"Default Title","offer_id":41641198616774,"sku":null,"price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/kamara-retsina.jpg?v=1645574811"},{"product_id":"romuald-valot-regnie","title":"Régnié","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom old vineyards of Gamay grown over the famous pink granite soils which define the Régnié cru. This is the deepest and darkest of the wines Romauld produced this year and offers layers of complexity through flavors of dark berries, minerals, and exotic spice.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRomuald Valot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOriginally from Burgundy, Romauld Valot has spent the last decade forging a new path in the remote hills of the Beaujolais. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBorn into a family of vignerons, he spent decades working for classic producers in Burgundy and was left disenchanted by the number of chemicals used in the vineyards and the tricks being played in the cellar. In 2013 he bought a small cottage, cuverie, and three hectares of vines in the hills above Beaujeu, way out in Beaujolais’ west.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe vines are planted over granite and are a hundred years old. At five hundred meters above sea level, they are amongst the very highest in the region but most importantly, they are a world away from most in the area, allowing Romauld to be alone with nature. He has since acquired a further eight hectares of vines elsewhere in the region and also farms a hectare in the Côte de Beaune’s Ladoix, from which he produces a sublime Pinot Noir.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRomuald practices his own extreme take on organic agriculture. Refusing to spray even copper and sulfur on the vines, he experiments without plowing or pruning in some parcels. In the event he does treat the vines, he does so with his own infusions of wild plants, which he gathers and mixes with spring water, whey and clay.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRomuald’s winemaking is comparatively simple. He picks early in the morning, fills each cuve with whole bunches, and fastens the cap. After a fortnight of infusion, the grapes are pressed slowly over several hours and the wine is moved to old barrels for a year of élevage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhilst his approach to farming might be radical, the wines are anything but. Vibrant, fragrant, and nuanced, they are an exercise in purity and thrillingly unique.\u003c\/p\u003e","brand":"Domaine Romuald Valot","offers":[{"title":"Default Title","offer_id":41682467684550,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/valot-regnie-beaujolais.jpg?v=1646700845"},{"product_id":"romuald-valot-electron-libre","title":"Electron Libre","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGamay from three hectares of 100-year-old vines planted 500 meters above sea level around his home in Beaujeu. The vines are left to grow wild and are neither pruned nor plowed.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRomuald Valot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOriginally from Burgundy, Romauld Valot has spent the last decade forging a new path in the remote hills of the Beaujolais. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBorn into a family of vignerons, he spent decades working for classic producers in Burgundy and was left disenchanted by the number of chemicals used in the vineyards and the tricks being played in the cellar. In 2013 he bought a small cottage, cuverie, and three hectares of vines in the hills above Beaujeu, way out in Beaujolais’ west.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe vines are planted over granite and are a hundred years old. At five hundred meters above sea level, they are amongst the very highest in the region but most importantly, they are a world away from most in the area, allowing Romauld to be alone with nature. He has since acquired a further eight hectares of vines elsewhere in the region and also farms a hectare in the Côte de Beaune’s Ladoix, from which he produces a sublime Pinot Noir.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRomuald practices his own extreme take on organic agriculture. Refusing to spray even copper and sulfur on the vines, he experiments without plowing or pruning in some parcels. In the event he does treat the vines, he does so with his own infusions of wild plants, which he gathers and mixes with spring water, whey and clay.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRomuald’s winemaking is comparatively simple. He picks early in the morning, fills each cuve with whole bunches, and fastens the cap. After a fortnight of infusion, the grapes are pressed slowly over several hours and the wine is moved to old barrels for a year of élevage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhilst his approach to farming might be radical, the wines are anything but. Vibrant, fragrant, and nuanced, they are an exercise in purity and thrillingly unique.\u003c\/p\u003e","brand":"Domaine Romuald Valot","offers":[{"title":"Default Title","offer_id":41682477023430,"sku":"","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/valot-electron-libre.jpg?v=1646700962"},{"product_id":"romuald-valot-chenas","title":"Chénas","description":"\u003cp\u003e100% Gamay, Cru Beaujolais from Chénas. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen explaining where exactly this parcel was, Romauld uses Julie Balagny’s En Remont as a marker. That parcel sits right at the northern reaches of Fleurie and this is the next plot beyond the forest, so the very southern reaches of Chénas. This comes from a steep slope of granite with a little touch of quartz. Compact and elegant, there is a lovely density to the dark ruby fruit and a distinct mineral imprint that adds plenty of intrigue. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRomuald Valot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally from Burgundy, Romauld Valot has spent the last decade forging a new path in the remote hills of the Beaujolais. \u003c\/p\u003e\n\u003cp\u003eBorn into a family of vignerons, he spent decades working for classic producers in Burgundy and was left disenchanted by the number of chemicals used in the vineyards and the tricks being played in the cellar. In 2013 he bought a small cottage, cuverie, and three hectares of vines in the hills above Beaujeu, way out in Beaujolais’ west.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted over granite and are a hundred years old. At five hundred meters above sea level, they are amongst the very highest in the region but most importantly, they are a world away from most in the area, allowing Romauld to be alone with nature. He has since acquired a further eight hectares of vines elsewhere in the region and also farms a hectare in the Côte de Beaune’s Ladoix, from which he produces a sublime Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eRomuald practices his own extreme take on organic agriculture. Refusing to spray even copper and sulfur on the vines, he experiments without plowing or pruning in some parcels. In the event he does treat the vines, he does so with his own infusions of wild plants, which he gathers and mixes with spring water, whey and clay.\u003c\/p\u003e\n\u003cp\u003eRomuald’s winemaking is comparatively simple. He picks early in the morning, fills each cuve with whole bunches, and fastens the cap. After a fortnight of infusion, the grapes are pressed slowly over several hours and the wine is moved to old barrels for a year of élevage.\u003c\/p\u003e\n\u003cp\u003eWhilst his approach to farming might be radical, the wines are anything but. Vibrant, fragrant, and nuanced, they are an exercise in purity and thrillingly unique.\u003c\/p\u003e","brand":"Romuald Valot","offers":[{"title":"Default Title","offer_id":41682483609798,"sku":"","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/valot-chenas.jpg?v=1646701098"},{"product_id":"alice-bouvot-ganache","title":"Ganache","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrenache from a parcel in Carpentras (Vaucluse, Rhone Valley) fermented as whole bunches for three weeks. With varietal notes of black fruits and a pleasant, cocoa-like bitterness to the finish, this highly original take on the grape is just the thing in these cooler months.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine de l'Octavin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlice Bouvot is the proud proprietor of 5 hectares of vines in the Arbois region of the Jura. Alice started her domaine in 2005 with just 2 hectares and over the years have bought small plots and slowly increased their production. Some of our favorite winery visits are with Alice and her adorable sons. On top of her warmth, the vineyards are equally as vibrant. L’Octavin is now Demeter biodynamic certified and she works to convey this message to the fullest. Wild grasses, weeds, insects, and animals all have a place in their vines creating a true ecosystem that gives a deeper meaning to each glass of her wine.\u003c\/p\u003e\n\u003cp\u003eSince 2009 all L’Octavin wines are “pur jus”, with no additives whatsoever. The grapes are destemmed by hand and fermented without the use of SO2, cultured yeasts, or other additives. Most of the wines are fermented and aged in fiber glass or steel tanks, but only at the ambient temperature of the cave. Most of L’Octavin wines are made to reflect single plot expression. The Don Giovanni, for instance, is from a very old plot of Pinot Noir with some old Chardonnay vines as well, so the two grapes come together in the cuvée.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Domaine de l'Octavin","offers":[{"title":"Default Title","offer_id":41720099995846,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/octavin-garnache.jpg?v=1647711411"},{"product_id":"le-temps-retrouve-carignan-vignes-centenaires","title":"Carignan Vignes Centenaires","description":"\u003cp\u003e100-year-old Carignan, some of the healthiest and most beautiful vines the Roussillon has to offer. A wonderful mix of fruit, tannin, and freshness from the soil and sea.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMichaël Georget - Le Temps Retrouvé\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eMichaël Georget’s domaine is situated in Laroque des Albères in the “blue mountains of piedmont” as the slopes around Banyuls and Port Vendres are called.\u003cbr\u003e\u003cbr\u003eMichaël is originally from Chinon and at the age of 15 started to work with a nearby winemaker and quickly grew an interest in biodynamic agriculture. He decided to increase his knowledge and traveled around France learning from people who were using biodynamic practices. In 2009, he decided to settle in Pyrénées-Orientales to help the conversion of a 65-hectare Domaine in Montesquieu des Albères .\u003cbr\u003e\u003cbr\u003eHe really struggled to find his own vineyards but by chance discovered the family-run domaine of Mas Rancoure in Laroque des Albères. The winemaker tragically died in the mid-90s and since then time had stopped in the winery. All the domaine’s young vineyards had been pulled up; only a few parcels of older vines remained. In 2012 Michaël took control of the vines and the winery.\u003cbr\u003e\u003cbr\u003eThe vineyard is one parcel of 4.5ha on 2\/3 terraces; 3.5ha are 100-year-old Carignan but unfortunately, many of vines are missing as rows have been pulled up in the past to facilitate mechanization. On the top terrace is the Macabeu (some are 40 years old), Grenache Gris, Blanc \u0026amp; Noir (all about 90 years old). The soil is mainly clay and sand with some mica, quartz, and gneiss.\u003cbr\u003e\u003cbr\u003eMichaël has a couple of horses to work in his vineyard (Goliath \u0026amp; Paco). He also has beehives all around the vines and he believes “bees are companions to the vines”. He uses the tractor 4 times a year and mainly to treat the vines or while harvesting to transport the fruits.\u003cbr\u003e\u003cbr\u003eIn 2016 Michaël embarked on a project to reclaim the overgrown land around his house in the hills above Laroque. Here at higher altitude what were vineyards had been abandoned and the forest has taken over. Once cleared Michael is going to replant with vines and set up shop with amazing views of the Mediterranean.\u003c\/p\u003e","brand":"Le Temps Retrouvé","offers":[{"title":"Default Title","offer_id":41720138760390,"sku":"","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/le-temps-retrouve.jpg?v=1647711285"},{"product_id":"le-temps-fait-tout-vieilles-vignes","title":"Vieilles Vignes","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eA blend of 50% Carignan, 25% Grenache, 25% Syrah hand-harvested from vines grown in quartz, clay, and granite soils. Spontaneous fermentation takes place in addition to a gentle maceration. A healthy élevage (~18 months) before being bottled unfined, unfiltered, with no additional SO2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRemi Poujol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFarming 6 hectares of vines over a complex mix of soils around the town of Pézenas near Hérault, Languedoc, Remi Poujol is one of the most well-respected vignerons in the region.\u003c\/span\u003e \u003c\/p\u003e","brand":"Le Temps Fait Tout","offers":[{"title":"Default Title","offer_id":41720183587014,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/vieilles-vignes.jpg?v=1647711540"},{"product_id":"es-daqui-cinsauriel","title":"Cinsauriel","description":"\u003cp\u003eCinsault from a small plot of old vines southeast of Faugeres, made in sandstone amphora. A heady, powerful, and concentrated wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJean-Louis Pinto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eJean-Louis Pinto is a micro-negociant, meaning he purchases all fruit rather than farming himself, based near Limoux, working out of a small cellar beneath his family home. A longtime friend of Anthony Tortul of La Sorga, he shares Anthony’s commitment to only work with fruit from organic and biodynamic vineyards (\u003ca href=\"https:\/\/terroirizer.wine\/collections\/frontpage\/products\/vieilles-vignes\"\u003eRemi Poujol\u003c\/a\u003e amongst the growers he works with), and similarly, his work in the cellar is minimal, with no sulfur added to any of the cuvées.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThere’s no one set of rules that can be applied year-over-year to the wines that come out of the Es d’Aqui cellar, but Jean-Louis has an incredible palate and, like us, he values freshness, ripe fruit, and drinkability. His magic touch results in some of the most attention-grabbing wines we have to offer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Es d'Aqui","offers":[{"title":"Default Title","offer_id":41720640110790,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/ed-d-aqui.jpg?v=1647721531"},{"product_id":"es-daqui-m-m","title":"M\u0026M","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePurchased from organic and biodynamic vineyards in the South of France. This is a blend of\u003c\/span\u003e\u003cspan\u003e Mourvedre and Muscat d'Alexandrie\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, fermented in whole bunches. Unfined, unfiltered, no SO2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJean-Louis Pinto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eJean-Louis Pinto is a micro-negociant, meaning he purchases all fruit rather than farming himself, based near Limoux, working out of a small cellar beneath his family home. A longtime friend of Anthony Tortul of La Sorga, he shares Anthony’s commitment to only work with fruit from organic and biodynamic vineyards (\u003ca href=\"https:\/\/terroirizer.wine\/collections\/frontpage\/products\/vieilles-vignes\"\u003eRemi Poujol\u003c\/a\u003e amongst the growers he works with), and similarly, his work in the cellar is minimal, with no sulfur added to any of the cuvées.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThere’s no one set of rules that can be applied year-over-year to the wines that come out of the Es d’Aqui cellar, but Jean-Louis has an incredible palate and, like us, he values freshness, ripe fruit, and drinkability. His magic touch results in some of the most attention-grabbing wines we have to offer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Es d'Aqui","offers":[{"title":"Default Title","offer_id":41722108051654,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/es-d-aqui-m-m.jpg?v=1647784728"},{"product_id":"es-daqui-all-in-wine","title":"All In Wine","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurchased from organic and biodynamic vineyards in the South of France. This is a blend of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrenache, Carignan, Cabernet Franc, Mourvèdre, and muscat, all vinified separately before blending. Unfined, unfiltered, no SO2.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJean-Louis Pinto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eJean-Louis Pinto is a micro-negociant, meaning he purchases all fruit rather than farming himself, based near Limoux, working out of a small cellar beneath his family home. A longtime friend of Anthony Tortul of La Sorga, he shares Anthony’s commitment to only work with fruit from organic and biodynamic vineyards (\u003ca href=\"https:\/\/terroirizer.wine\/collections\/frontpage\/products\/vieilles-vignes\"\u003eRemi Poujol\u003c\/a\u003e amongst the growers he works with), and similarly, his work in the cellar is minimal, with no sulfur added to any of the cuvées.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThere’s no one set of rules that can be applied year-over-year to the wines that come out of the Es d’Aqui cellar, but Jean-Louis has an incredible palate and, like us, he values freshness, ripe fruit, and drinkability. His magic touch results in some of the most attention-grabbing wines we have to offer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Es d'Aqui","offers":[{"title":"Default Title","offer_id":41722116112582,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/all-in-wine.jpg?v=1647785066"},{"product_id":"es-daqui-danslezetoiles","title":"Danslezetoiles","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurchased from organic and biodynamic vineyards in the South of France. This is a blend of Braucol, Colombard, and Grenache, all vinified separately before blending. Unfined, unfiltered, no SO2.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJean-Louis Pinto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eJean-Louis Pinto is a micro-negociant, meaning he purchases all fruit rather than farming himself, based near Limoux, working out of a small cellar beneath his family home. A longtime friend of Anthony Tortul of La Sorga, he shares Anthony’s commitment to only work with fruit from organic and biodynamic vineyards (\u003ca href=\"https:\/\/terroirizer.wine\/products\/le-temps-fait-tout-vieilles-vignes?_pos=1\u0026amp;_sid=156d10bd0\u0026amp;_ss=r\"\u003eRemi Poujol\u003c\/a\u003e amongst the growers he works with), and similarly, his work in the cellar is minimal, with no sulfur added to any of the cuvées.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThere’s no one set of rules that can be applied year-over-year to the wines that come out of the Es d’Aqui cellar, but Jean-Louis has an incredible palate and, like us, he values freshness, ripe fruit, and drinkability. His magic touch results in some of the most attention-grabbing wines we have to offer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Es d'Aqui","offers":[{"title":"Default Title","offer_id":41722128203974,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/eo-d-aqui.jpg?v=1647785314"},{"product_id":"romuald-valot-cuvee-biosophiste","title":"Cuvée 21550","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Pinot Noir comes from a one-hectare parcel of vines up to eighty years old planted over clay and limestone in the Côte de Beaune’s Ladoix. Romauld chooses to bring his grapes back to Beaujolais to vinify them in the same manner as his Gamay, bottling the wine as a humble Vin de France. Reflecting the vintage, this offers an explosion of red berries, earth and gentle funk. Vibrant now, it will reward those who wait. ØØ\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRomuald Valot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally from Burgundy, Romauld Valot has spent the last decade forging a new path in the remote hills of the Beaujolais. \u003c\/p\u003e\n\u003cp\u003eBorn into a family of vignerons, he spent decades working for classic producers in Burgundy and was left disenchanted by the number of chemicals used in the vineyards and the tricks being played in the cellar. In 2013 he bought a small cottage, cuverie, and three hectares of vines in the hills above Beaujeu, way out in Beaujolais’ west.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted over granite and are a hundred years old. At five hundred meters above sea level, they are amongst the very highest in the region but most importantly, they are a world away from most in the area, allowing Romauld to be alone with nature. He has since acquired a further eight hectares of vines elsewhere in the region and also farms a hectare in the Côte de Beaune’s Ladoix, from which he produces a sublime Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eRomuald practices his own extreme take on organic agriculture. Refusing to spray even copper and sulfur on the vines, he experiments without plowing or pruning in some parcels. In the event he does treat the vines, he does so with his own infusions of wild plants, which he gathers and mixes with spring water, whey and clay.\u003c\/p\u003e\n\u003cp\u003eRomuald’s winemaking is comparatively simple. He picks early in the morning, fills each cuve with whole bunches, and fastens the cap. After a fortnight of infusion, the grapes are pressed slowly over several hours and the wine is moved to old barrels for a year of élevage.\u003c\/p\u003e\n\u003cp\u003eWhilst his approach to farming might be radical, the wines are anything but. Vibrant, fragrant, and nuanced, they are an exercise in purity and thrillingly unique.\u003c\/p\u003e","brand":"Domaine Romuald Valot","offers":[{"title":"Default Title","offer_id":41762461515974,"sku":"","price":68.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/valot-biosophiste-cuvee-21550.jpg?v=1654731983"},{"product_id":"marc-pesnot-la-boheme","title":"La Bohème","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLa Bohème\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Melon de Bourgogne (the variety used to make all Muscadet wines). The grapes are harvested by hand at their maximum ripeness and destemmed. The fruit undergoes a slow manual pressing and the wine rests on lees in temperature-controlled stainless steel tanks for at least nine months. This is a pure and natural expression of old-vine Melon de Bourgogne and the Schist terroir it thrives in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMarc Pesnot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"myuniqueclass\"\u003eMarc Pesnot farms 22 hectares of fifty-year-old Melon de Bourgogne (the variety used to make all Muscadet wines) vines near the city of Nantes. In the beginning of Marc’s winemaking career, he spent a great deal of time trying to figure out how he could plant and work with some grapes of better and more interesting quality than his humble and native Melon. After much tinkering with different amounts of skin contact and other natural processes, he finally realized that he didn’t need any other grapes; that it was just the shoddy industrial work rampant in the region that was diluting the quality of his neighbor's wines.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\"\u003eMarc was always searching for the perfume from the Melon de Bourgogne grapes. The juice itself he describes as not particularly aromatic, but after years of tinkering, he has discovered that very complex aromas live in the cellular structure underneath the skin. By working with a very sophisticated press that allows him to calibrate for a very gentle and slow pressure, Marc has been able to access these cellular areas, to release the natural perfume the grape has to offer. Now he is very happy to work with what he considers a noble grape.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\"\u003eEarly on Marc decided he would not pursue the muscadet appellation for any of his wines and be known simply by the quality of his wines, apart from the industrial stigma of the region. In fact, the appellation is one of the more restrictive in France. If one chooses to allow malolactic fermentation, as Marc does in all his wines, one is almost assured to be denied the appellation. The appellation also carries a bizarre, minimum restriction of yield that is quite high, thus almost mandating that the wine produced be one of lower quality and blander taste. \u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\"\u003eHis old vines thrive in a schist soil that lends them a profound persistence and depth of minerality that is nearly unheard of for Muscadet. As a result of this unique terroir, terrific southern exposure, and Marc’s organic farming methods these wines can age gracefully for up to five years. His wines are complex and work well with a variety of dishes, and are always a pleasure to drink.\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\"\u003e- Jenny \u0026amp; Francois Selections\u003c\/div\u003e","brand":"Marc Pesnot","offers":[{"title":"Default Title","offer_id":41796148068550,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/la-boheme.jpg?v=1650506900"},{"product_id":"le-temps-des-cerises-le-temps-de-cerises","title":"Un Pas de Côté","description":"","brand":"Le Temps des Cerises","offers":[{"title":"Default Title","offer_id":41796148396230,"sku":null,"price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/le-temps-de-cerises.jpg?v=1650506928"},{"product_id":"ostal-levant-un-couer-simple","title":"Un Couer Simple","description":"\u003cp\u003e\u003cstrong\u003eLOUIS \u0026amp; CHARLOTTE PÉROT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2015, the Pérots left Paris and bought a house and winery in Cahors. After spending time with local legend, Simon Busser (another \u003ca href=\"https:\/\/terroirizer.wine\/collections\/vendors?q=Simon%20Busser\" target=\"_blank\"\u003eTerroirizer favorite!\u003c\/a\u003e), learning how to work the soil and gaining an understanding of the subtleties of the local grapes, they began to make their own wine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir 2 hectares of vines are split into two plots of quite different terroirs: sand and clay at Duravel and at Prayssac a mix of limestone, red clay, and sandstone on the terraces above the Lot. Both plots are planted with Merlot and Malbec. Their winery is a cave dug into the limestone rock near their house where temperatures are perfect for aging their wines. From the beginning, the Pérots have worked their soils with respect and extended that to the fermentation and aging of their wines. The result is something special that really speaks of the detail of their soils and the skill of their winemaking. Such progress in a small amount of time!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUn Coeur Simple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOld-vine Côt (Malbec), destemmed and fermented with wild yeasts in neutral oak. Unfined, unfiltered, no SO2.\u003c\/p\u003e","brand":"Ostal Levant","offers":[{"title":"Default Title","offer_id":41796151443654,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/un-couer-simple.jpg?v=1650506992"},{"product_id":"oliver-cohen-deferlante-blanche","title":"Déferlante Blanche","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlend of direct press Chenin from Limoux, direct press Cinsault from Faugeres, and macerated Ugni blanc that spent 15 days whole cluster before pressing. Medium-bodied, zippy, and textured with a little grip on the finish from the skin contact. This \u003c\/span\u003e\u003cspan class=\"il\" data-mce-fragment=\"1\"\u003ewine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is about as outside of the box as you can get, but oh so delicious. Ride the wave!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOlivier Cohen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOlivier Cohen is a young winemaker from the Languedoc in the area behind Montpellier called the Hérault. His domaine is called Les Vignes d’Olivier and he makes an absolutely stunning rose wine as well as a number of interesting red wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003eOlivier used to sell wine rather than make wine. He worked in Nice at the well-known natural wine bar La Part des Anges as well as nearby Vinivore. It was at these venues that he developed his passion for natural wine and he became determined to learn how to make his own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003eHe traveled to Corsica to work with stellar winemaker Antoine Arena. This was followed by stints at Domaine Valette (a leading winemaker in the Ma\u003c\/span\u003eç\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003eon), Frederick Rivaton in Roussillon, and finally with the legendary Thierry Allemand in Cornas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003eHe finally started work in his own vineyard in 2013 in the Languedoc where he has several really interesting plots spread over different terroirs with different aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003eHis rose is the wine that initially turned heads in France and New York, but now his red wines are also gaining respect throughout the natural wine world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-au\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e- Zev Rovine Selections\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Les Vignes d'Olivier","offers":[{"title":"Default Title","offer_id":41860276256966,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/deferlante-blanche-les-vignes-d-olivier-cohen.jpg?v=1653344866"},{"product_id":"eduardo-torres-acosta-pirrera","title":"Pirrera","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEduardo Torres Acosta, a young winemaker from the Canary Islands, first began working with vines in Tenerife where his father (a local postman) had a small plot of land. In 2012 Eduardo moved to Sicily, where he interned at Azienda Arianna Occhipinti (you may have heard of her). Soon thereafter he got a job as the enologist at Azienda Passopisciaro, one of the pioneers of Etna's new wave of producers. Despite Eduardo’s \"outsider\" status, he managed to rent several fine parcels on Etna from locals. Up until the 2017 vintage, the grapes were harvested and then trucked to Arianna Occhipinti’s estate in Vittoria. Since the winemaking facility was not on Etna, the wines were not allowed DOC status and simply carry the IGT Terre Siciliane designation. In 2018, Eduardo was able to convert a small Etna garage into a winery but has decided to keep the wines IGT.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Eduardo works eight small parcels totaling 4.5 hectares. The main production is a wine called Versante Nord, produced in both white and red. Both wines are sources from six parcels totalling less than two hectares on the cooler, north-facing side of Mt. Etna (hence the name) at elevations ranging from 750 to 950 meters. In traditional style, he vineyards are mixed plantings of various local varieties. The red grapes include a majority of Nerello Mascalese with Nerello Cappuccio, Alicante, Garnacha and others; the whites include Minella, Catarratto, Grecanico, Carricante and Inzolia. The training is mainly alberello, in some cases growing as bushes and in some trained on wires.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo single vineyards are produced, Pirrera and Quota N, the latter from a vineyard called Germana. Pirrera comes from a single contrada located at 850 meters in altitude. The name of the vineyard, Pirrera, stems from the presence of volcanic stones which were extracted from a quarry during a lava flow in 1614. The vineyard had been largely abandoned and is slowly being restored by Eduardo. Lighter and fresher than the Versante Nord due to the higher altitude, this is a blend of 90% Nerello Mascalese and 10% local varieties from vines of 50 plus years.\u003c\/p\u003e","brand":"Eduardo Torres Acosta","offers":[{"title":"Default Title","offer_id":41860282679494,"sku":null,"price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/pirrera.jpg?v=1653345146"},{"product_id":"maurizio-ferraro-maurizio-ferraro-secondome","title":"Secondome","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMaurizio Ferraro Secondome Bianco is a natural wine made from a blend of Timorasso, Chardonnay, and Grignolino grown in the Monferrato area of Piedmont, Northern Italy. Glorious orange wine by the legendary Maurizio, a histrionic winemaker who never ceases to amaze us. Notes of honey, citrus, herbs, ripe tropical fruit, fresh and vibrant.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMaurizio Ferraro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHailing from Piedmont’s Monferrato area, little known but rich with winemaking history, Maurizio is an assertive and revolutionary natural wine vigneron whose wines brim with vibrant character and depth, each new vintage different from the previous ones but always with a distinctive personality and a proud rebellious streak. The family winery’s history begins in 1819 when his great-great-grandfather barters a donkey for a small vineyard. Maurizio starts approaching organic farming in the late 90’s and leaps into full natural winemaking in 2006, when he also begins adding \"zero SO2\" to all of his wines (he is also a member of the French organization S.A.I.N.S., which count producers who do not add any type of additive). He works with traditional grapes such as Grignolino, Ruchè, Barbera, and Freisa for reds and Timorasso for whites.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maurizio Ferraro","offers":[{"title":"Default Title","offer_id":41860284645574,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/secondome-ferraro-maurizio.jpg?v=1653345225"},{"product_id":"ostal-levant-cieux-1","title":"Cieux","description":"\u003cp\u003e\u003cstrong\u003eLOUIS \u0026amp; CHARLOTTE PÉROT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2015, the Pérots left Paris and bought a house and winery in Cahors. After spending time with local legend, Simon Busser (another \u003ca href=\"https:\/\/terroirizer.wine\/collections\/vendors?q=Simon%20Busser\" target=\"_blank\"\u003eTerroirizer favorite!\u003c\/a\u003e), learning how to work the soil and gaining an understanding of the subtleties of the local grapes, they began to make their own wine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir 2 hectares of vines are split into two plots of quite different terroirs: sand and clay at Duravel and at Prayssac a mix of limestone, red clay, and sandstone on the terraces above the Lot. Both plots are planted with Merlot and Malbec. Their winery is a cave dug into the limestone rock near their house where temperatures are perfect for aging their wines. From the beginning, the Pérots have worked their soils with respect and extended that to the fermentation and aging of their wines. The result is something special that really speaks of the detail of their soils and the skill of their winemaking. Such progress in a small amount of time!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCieux\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCieux is a blend of Merlot and Malbec, aged in old barrels. The Merlot is destemmed and the Malbec is fermented whole cluster, with a touch of semi-carbonic maceration approach. Medium-bodied, with black fruit from the Malbec and silky red fruits from the Merlot. Supple, with soft tannins and natural lift.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ostal Levant","offers":[{"title":"Default Title","offer_id":41944398725318,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/terroirizer-7.jpg?v=1653758440"},{"product_id":"matin-calme-copy-of-mano-a-mano","title":"Mano a Mano","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMANO A MANO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eRegion:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eLanguedoc-Roussillon\u003c\/span\u003e\u003cbr\u003eGrape:\u003cspan\u003e Grenache, Carignan\u003c\/span\u003e\u003cbr\u003eVineyard Size:\u003cspan\u003e 2 hectares\u003c\/span\u003e\u003cbr\u003eSoil:\u003cspan\u003e granite, schist, gneiss\u003c\/span\u003e\u003cbr\u003eAverage Age of Vines:\u003cspan\u003e 55 years\u003c\/span\u003e\u003cbr\u003eFarming:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eorganic\u003c\/span\u003e\u003cbr\u003eHarvest:\u003cspan\u003e by hand\u003c\/span\u003e\u003cbr\u003eWinemaking:\u003cspan\u003e semi-carbonic maceration, spontaneous fermentation in stainless steel with indigenous yeasts\u003c\/span\u003e\u003cbr\u003eAging:\u003cspan\u003e 6 months in stainless steel\u003c\/span\u003e\u003cbr\u003eFining:\u003cspan\u003e none\u003c\/span\u003e\u003cbr\u003eFiltration:\u003cspan\u003e none\u003c\/span\u003e\u003cbr\u003eAdded S02:\u003cspan\u003e none\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAnthony Guix\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDomaine Matin Calme was started in 2006 when Véronique Souloy and Anthony Guix bought an extraordinary vineyard of Carignan and Grenache Noir vines, that are more than 100 years old around Belesta in the Roussillon. In soils of granite, schist, and gneiss at 1,500 feet above sea level, Matin Calme is able to grow fully mature grapes of high acidity and great density without developing wines of high alcohol.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe viticulture is Ecocert certified organic and the soils are tilled by hand. The fruit is manually harvested and gently pressed in a vertical press. The wine is never pumped and the fermentation is completed with only the natural yeasts. There is no SO2 used in the fermentation process and in certain vintages, like the 2008, there is no SO2 used at all. The yield is very, very small at 20 hl\/ha and there is no fining or filtration whatsoever. Terroir at its purest.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- Zev Rovine Selections\u003c\/p\u003e","brand":"Matin Calme","offers":[{"title":"Default Title","offer_id":42061474758854,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/mano-a-mano_a1f5aed2-b1b4-4e67-8df9-437bb9a50e1e.jpg?v=1654476150"},{"product_id":"joan-ramon-escoda-els-bassotets","title":"Els Bassotets","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA blend of Macabeo \u0026amp; Chenin Blanc\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJoan Ramón Escoda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJoan Ramón is not just a winemaker, he's a grassroots innovator, a radical winemaker, a sentimental husband, a stressed-out father, and an absolute anarchist ... absolute rock and roll. If you've ever tasted their wines, you've got the proof ... it's never banal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter working as a winemaker in a large winery in Catalonia and traveling through France, he joined the movement of biodynamics and natural wine. In 1999 he started a project in his wife's hometown, Prenafeta (Montblanc), in Conca de Barberà. In 2005 he began to produce wines without added sulfites, a method that continues to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe and his friend Laureano Serres founded PVN, the first natural wine association in Spain.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvery year they organize the H20, an international wine fair, which are mostly wines without added sulfites, without clarification or filtration, and without stabilizers.\u003c\/p\u003e","brand":"Escoda Sanahuja","offers":[{"title":"Default Title","offer_id":42080364429510,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/els-bassotets-escoda-sanahuja.jpg?v=1654723745"},{"product_id":"escoda-sanahuja-mas-del-gaio","title":"Mas del Gaio","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGarnatxa Blanca, Macabeu, and Parellada. Aged mostly in large amphora and old French barrels. Stone fruit, lemon verbena, passion fruit, and fuzzy peach skins, with a long, fleshy and salty finish. Fantastic acidity and viscosity from the lees aging.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJoan Ramón Escoda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJoan Ramón is not just a winemaker, he's a grassroots innovator, a radical winemaker, a sentimental husband, a stressed-out father, and an absolute anarchist ... absolute rock and roll. If you've ever tasted their wines, you've got the proof ... it's never banal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter working as a winemaker in a large winery in Catalonia and traveling through France, he joined the movement of biodynamics and natural wine. In 1999 he started a project in his wife's hometown, Prenafeta (Montblanc), in Conca de Barberà. In 2005 he began to produce wines without added sulfites, a method that continues to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe and his friend Laureano Serres founded PVN, the first natural wine association in Spain.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvery year they organize the H20, an international wine fair, which are mostly wines without added sulfites, without clarification or filtration, and without stabilizers.\u003c\/p\u003e","brand":"Escoda Sanahuja","offers":[{"title":"Default Title","offer_id":42080401359046,"sku":null,"price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/mas-del-gaio-escoda-sanahuja.jpg?v=1654724267"},{"product_id":"maurizio-ferraro-vino-rosso-solo","title":"Solo B","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMaurizio Ferraro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHailing from Piedmont’s Monferrato area, little known but rich with winemaking history, Maurizio is an assertive and revolutionary natural wine vigneron whose wines brim with vibrant character and depth, each new vintage different from the previous ones but always with a distinctive personality and a proud rebellious streak. The family winery’s history begins in 1819 when his great-great-grandfather barters a donkey for a small vineyard. Maurizio starts approaching organic farming in the late 90’s and leaps into full natural winemaking in 2006, when he also begins adding \"zero SO2\" to all of his wines (he is also a member of the French organization S.A.I.N.S., which count producers who do not add any type of additive). He works with traditional grapes such as Grignolino, Ruchè, Barbera, and Freisa for reds and Timorasso for whites.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maurizio Ferraro","offers":[{"title":"Default Title","offer_id":42080464502982,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/ferraro-maurizio-vignaiolo.jpg?v=1654724443"},{"product_id":"philippe-jambon-et-louis-damien-bouchacourt-une-tranche-made-in-chenas","title":"Une Tranche Made in Chenas","description":"\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eUne Tranche Made in Chenas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLight, perfumed Gamay from the collaboration of Phillipe Jambon and Beaujolais producer Bouchacourt\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003ePhilippe Jambon\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003eWhen Philippe Jambon and his wife Catherine established their small domaine in the Northern Beaujolais village of Chasselas in 1997, the region’s wines were in a state of crisis. Overproduction of cheap, high-yielding Gamay had driven the price of commodity fruit to a historic low, and many vignerons in the area were struggling to survive. A native son of the Beaujolais, Philippe had an entirely different model of production in mind. With gentle farming and meticulous cellar work, he reasoned, the unique terroirs of the Northern Beaujolais could produce singular wines of exceptional beauty and longevity. A decade later, Philippe is known throughout France as a truly visionary winemaker.\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003eOver the course of 15 years, the couple has purchased a handful of micro-parcels in and around Leynes, a steep terrain that separates southern Burgundy’s limestone-rich soils from the granite of the Northern Beaujolais. Nearly all parcels enjoy southern exposition, which spares Philippe problems with proper ripening. Vines are farmed organically – or, as Philippe puts it, “logically, without chemicals” – not so much as an ideological commitment to natural farming, but rather in acknowledgment of the importance of biological diversity for the quality of the wines. For this same reason, plowing is conducted only occasionally, between rows, and without a tractor inside the vineyard.\u003cbr\u003e\u003cbr\u003ePhilippe’s cellar work is notoriously experimental and subject to change between vintages. Diverse cuvées come and go, orthodoxies are trampled upon – recently, for instance, Philippe blended a botrytized 2004 chardonnay, 8 years in barrel, with a 2011 Gamay! “The wines defy simple classification,” remarked one Burgundy vigneron. “You might even taste the future chez Philippe.” Despite experimentation, there are at least two constant maxims: no additives of any kind are used and the wines are not bottled until they are absolutely ready. In reality, these two are one and the same, for Philippe believes that long élevage in barrel helps mitigate the so-called “faults” associated with zero-SO2 winemaking. As a general rule, macerations are long and wines may spend anywhere between 18 months and 5 years in barrel. Ironically, Philippe once excelled as a student of oeonolgy, training under some of France’s most esteemed educators, where he mastered the rules of conventional winemaking. Asked about his time at the Ecole, he jokes that he learned about “everything that must not be done.”\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"myuniqueclass\" data-mce-fragment=\"1\"\u003e- Percy Selections\u003c\/div\u003e","brand":"Selection Philippe Jambon","offers":[{"title":"Default Title","offer_id":42148993269958,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/une-tranche.jpg?v=1655247956"},{"product_id":"natenadze-wines-natenadze-meskhuri","title":"Meskhuri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eForaged wild grapes from 200-year-old vines! \u003c\/span\u003e\u003c\/p\u003e","brand":"Natenadze Wines","offers":[{"title":"Default Title","offer_id":42167579443398,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/natenadze-meskhuri.jpg?v=1655417141"},{"product_id":"come-isambert-francois-saint-lo-cristal-closed-2015","title":"Cristal Closed","description":"\u003cp\u003eClos Cristal, a very unique vineyard was a donation from the late Antoine Cristal to Les Hospices de Saumur, the local hospital of Saumur in 1928. Many winemakers were in some way involved in the project at Clos Cristal and many of them found their inspiration to start their own projects during their time working there.\u003c\/p\u003e\n\u003cp\u003eAfter a hard-fought battle to try to keep the existing project going at Clos Cristal, the Hospital and City of Saumur decided to put a stop to everything. \u003c\/p\u003e\n\u003cp\u003eThat's when Côme Isambert, with help from Francois Saint-Lo \u0026amp; other friends in the natural wine scene worked to rescue the last vintage of grapes in 2015. Cristal Closed is the result of their labor, having rescued the grapes and making a wine without additions. \u003c\/p\u003e\n\u003cp\u003eThis wine is the last to be made from the infamous Clos Cristal estate when it was still organic and farmed with shire horses. Hence the name, Cristal Closed.\u003c\/p\u003e","brand":"Côme Isambert","offers":[{"title":"Default Title","offer_id":42185065988294,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/Come-Isambert-Cristal-Closed-Saumur-Cabernet-France.jpg?v=1655564277"},{"product_id":"come-isambert-sans-famille-2015","title":"Sans Famille","description":"\u003cp\u003e100% Cabernet Franc aged in used oak barrels for 30 months\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCôme Isambert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôme Isambert started his natural wine project in Saumur in 2013. After 12 years in the wine sector and in the organic field, Côme decided to launch his own winery to produce high-quality wines, with about 6,000 bottles a year. \u003cmeta charset=\"utf-8\"\u003eCôme's philosophy is to produce wines and cider that reflect the diversity and richness of the Loire Valley's terroirs and to enhance, through different vintages, the complementarity of grape varieties such as Chenin blanc, Cabernet Franc, Grolleau Noir, Grolleau Gris, Gamay, while making a point to respect the natural winemaking process and the diversity of natural environments.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Côme Isambert","offers":[{"title":"Default Title","offer_id":42185215901894,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/Come-Isambert-Sans-Famille.jpg?v=1655564970"},{"product_id":"come-isambert-le-pere-lican-2018","title":"Le Père Lican","description":"\u003cp class=\"p1\"\u003e100% Grolleau Noir from Saint Georges sur Layon, grown on schist. 2018 was a very good year for Grolleau. Destemmed by hand - 3 weeks in tanks punched down by hand, pressing off in a vertical press and blending press and running juice. Aged in two barrels - 600l barrel for 20 months. There were a few bunches in the tank to help filter the wine which also gave the wine some structure. A wonderfully deep and elegant Grolleau which is drinking well now, but will age wonderfully. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCôme Isambert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôme Isambert started his natural wine project in Saumur in 2013. After 12 years in the wine sector and in the organic field, Côme decided to launch his own winery to produce high-quality wines, with about 6,000 bottles a year. \u003cmeta charset=\"utf-8\"\u003eCôme's philosophy is to produce wines and cider that reflect the diversity and richness of the Loire Valley's terroirs and to enhance, through different vintages, the complementarity of grape varieties such as Chenin blanc, Cabernet Franc, Grolleau Noir, Grolleau Gris, Gamay, while making a point to respect the natural winemaking process and the diversity of natural environments.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Côme Isambert","offers":[{"title":"Default Title","offer_id":42195456032966,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/Come-Isambert-Pere-Lican.jpg?v=1655656551"},{"product_id":"come-isambert-lucky-cab-2016","title":"Lucky Cab","description":"\u003cp\u003eCarbonic maceration Cabernet Franc aged 30 months in old oak barrels\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCôme Isambert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôme Isambert started his natural wine project in Saumur in 2013. After 12 years in the wine sector and in the organic field, Côme decided to launch his own winery to produce high-quality wines, with about 6,000 bottles a year. \u003cmeta charset=\"utf-8\"\u003eCôme's philosophy is to produce wines and cider that reflect the diversity and richness of the Loire Valley's terroirs and to enhance, through different vintages, the complementarity of grape varieties such as Chenin blanc, Cabernet Franc, Grolleau Noir, Grolleau Gris, Gamay, while making a point to respect the natural winemaking process and the diversity of natural environments.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Côme Isambert","offers":[{"title":"Default Title","offer_id":42195562528966,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/image_c2b992ec-a34c-490a-a5a6-ed9ebc8fae4b.jpg?v=1656024004"},{"product_id":"come-isambert-little-robin-2017-2019","title":"Little Robin","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn elegant and well-balanced blend of 50% Gamay and 50% Grolleau showing nice depth, complexity and soft fruit tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCôme Isambert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôme Isambert started his natural wine project in Saumur in 2013. After 12 years in the wine sector and in the organic field, Côme decided to launch his own winery to produce high-quality wines, with about 6,000 bottles a year. \u003cmeta charset=\"utf-8\"\u003eCôme's philosophy is to produce wines and cider that reflect the diversity and richness of the Loire Valley's terroirs and to enhance, through different vintages, the complementarity of grape varieties such as Chenin blanc, Cabernet Franc, Grolleau Noir, Grolleau Gris, Gamay, while making a point to respect the natural winemaking process and the diversity of natural environments.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Côme Isambert","offers":[{"title":"Default Title","offer_id":42195599818950,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/4226\/8358\/products\/terroirizer-102.jpg?v=1655657773"}],"url":"https:\/\/terroirizer.wine\/collections\/frontpage.oembed?page=38","provider":"Terroirizer","version":"1.0","type":"link"}