We're super excited about this global little bunch for y'all this month! We're headed to Hungary, Slovenia, Georgia, Greece (of course!), France, and Italy. We hope it inspires thoughts of your next big trip, or perhaps just the next fun meal to pair. Enjoy!
We're thinking BBQ's, late nights by the campfire, long days in the sun, and delicious meals with friends.
Okay, that's what we said for July... turns out were still on the same vibe! Add in a boat for Seafair weekend (or every August weekend), beaches, and just any event in the sun! This month's selection is your best companion for simply enjoying Seattle summer. Cheers, friends.
We're thinking BBQ's, late nights by the campfire, long days in the sun, and delicious meals with friends. It's officially Lambrusco season (one of many... or perhaps it's always?!) and this one is perfect for those BBQ nights or cozying up by a fire pit. You choose! This selection will leave you coming back for more of each... so hurry over and drink up! Cheers, friends.
100% Gamay Saint-Romain
Brambles and earth on the nose. Fresh red berries, blackberries and minerals. Youthful yet rich with a lightly spiced finish.
The estate was created in 2005 by two brothers, Edgar and Marc-Antoine Pluchot, in tribute to their grandparents. The Estate’s name,“Le Retour Aux Sources” translates from French to English as: "Return to the Sources". Today the two brothers own 7.6 hectares of vines mostly located in the Côte Roannaise appellation. Edgar, after studying viticulture, had worked in vineyards of Macon, St-Véran and Pouilly-Fuissé for four years. He returned in 2005 to the village of his grandparents and With the help of his brother Marc-Antoine and other family members, they worked developing the vineyards for three years. They have since tripled in size and are now working to convert to become certified organic.
Located between Clermont-Ferrand and Lyon, north of the Loire department. This is one of the southernmost vineyards in the Loire Valley, but also one of the highest. Most of the plots are between 400 and 500 meters above sea level. The granite soils of the area allow gamay to flourish, particularly one of gamay’s clones, Saint-Romain. The climate combines cold, dry winters and hot summers with low rainfall. The vineyards are scattered among other crops, pastures for livestock, and woods.
Sorting on entry into the cellar, total destemming, 12 day maceration in indigenous yeasts. Short aging in vats.
100% Grenache
Ripe black cherry, pepper, graphite and earth. Rich, fruity, and elegant, with classic Châteauneuf Grenache character. Finishes with velvety tannins.
The Castel Mar (Châteaumar) estate dates back to the 11th century. Over countless generations, the vines at Domaine de Châteumar have been cultivated without any pesticides or herbicides by father and son in the Souret family. Today the vineyard is managed by Jean-Felix and Frederic Souret. Cuvée Bastien, named after the winemakers’ son, is made from a single vineyard of 50+ year-old vines in Châteauneuf-du-Pape.
The estate is located less than 6 miles from Orange, in the heart of the Côtes-du-Rhône AOP. The vineyards include 12 acres in the prestigious northern plain of Châteauneuf-du-Pape on red clay, and 25 adjacent acres in Côtes-du-Rhône on stony clay-limestone soils. The vineyard is established with several noble varieties of the Southern Rhône, such as: Grenache, Syrah, and Mourvèdre. The soil is turned several times during the year allowing the grapes to develop character. Farming is organic, but uncertified.
No Chemicals are ever used on their lands. Vinification is carried out over more than 15 days. Hand-harvested, selected, and sorted. 8 to 10 months in concrete tanks. Sustainable farming.
100% Lambrusco Maestri
Juicy and fun! Lush dark cherry, plum, strawberry, with soft floral aroma. Earthy, with a hint of funk all balanced out with nice acidity and bubbles. An excellent choice to entertain friends!
Carra di Casatico’s vineyards are run by owner Bonfiglio Carra and winemaker Alberto Musatti. They believe in keeping the production chain as short as possible in order to keep everything under control. His wines are intentional and everything is looked at from a technical point of view, all while keeping the environment in mind. All biodynamic farming is practiced in the fields and in the cellar, this includes: harvesting according to the cycles of the moon. This is where the name “la luna” comes from, meaning “ the moon”.
Wines of Lambrusco Maestri are more grapey with soft, creamy bubbles. Maestri is actually the most well-traveled of all the lambrusco varieties and there are some excellent examples coming out of Australia and Argentina.
Biodynamic practicing.Handpicked, then soft pressed and undergo fermentation in stainless steel for 4-5 months. Native yeast and minimal sulfur added. Unfined, unfiltered, and spontaneous fermentation.
70% Sciaccarellu, 30% Grenache
Zippy, fruity and easy drinking, get ready to be transported to the Corsican coast! Apricots, fresh strawberry, citrus and salinity. Fresh and intensely aromatic.
This wine is dedicated to the huge forest of Pinia, a unique and environmentally protected area, known for its pine trees bordering along white sand beaches close to the vineyards on the eastern shore of Corsica. The grapes used, Sciaccarellu and Grenache, are grown near the Pinia pine forest and benefit from its sandy-silt soils.
Ile de Beauté, is the title given to wines that come from Corsica, a French island that sits in the Mediterranean Sea between the coast of Provence and the western coast of Italy.
Harvested at night to prevent oxidation followed by cold fermentation then controlled temperature fermentation. Aged on fine lees and bottled early.
Timorasso, Cortese, Favorita, and trace amounts of Moscato Bianco and Giallo
Green apple, citrus zest, with touches of honey. Lots of minerality, juicy mandarin and pineapple. Smooth, silky and vibrant!
Chiara Penati and her husband Michele Conoscente started Oltretorrente in 2010 with just 1.5 hectares of vines in tiny Paderna, on the steep foothills of southeast Piedmont. They both came with years of experience in winemaking all over Italy. The name Oltretorrente means “Beyond the Stream” in reference to the Scrivia, a tributary of the Po River, it also translates to 'Against the Current” which is very fitting for the couple’s independent winery. Grapes here have to be harvested by hand due to the steep slopes. The couple work hard to restore the soil, going beyond organic farming to plant grasses, cover crops and other plants to regenerate fertility.
The Bianco Colli Tortonesi is a beautiful field blend of local grapes, sourced from all of the estate's parcels. Their small parcels are scattered around the village; some of the vines are 100 years old.
Organic and biodynamically grown, low-intervention. Whole cluster pressing, fermentation in concrete and stainless steel vats, then 6 months of aging on the lees; malolactic fermentation happened naturally; light filtration and minimal added So2 at bottling. Vegan
100% Aglianico
Beautiful deep red purple in the glass with fresh dark fruits. Dried fruits, Plum, pepper, sweet tobacco and wood. Tart yet super smooth with nice plush texture from tannins. Long finish with hints of baking spice and smoke.
La Quercia's vineyard and estate are run by four friends - Elisabetta Di
Berardino, Fabio Pedicone, Luca Moretti and Antonio Lamona, who met each other while working at a big winery in the late 80s. They purchased La Quercia in 2000 and have since gone on to produce olive oil, salumi, cheese, and vegetables. They grow organically and promote biodiversity across their property. Winemaker and co-owner Antonio Lamona owns the single vineyard in Puglia from which this Aglianico comes from. Puglia (the heel of the Italian boot) has a wine history dating back over 2000 years, when the Greeks first arrived. Surrounded by 3 seas (Adriatic, Mediterranean and Ionic), there are over 800 kilometers of coastline, and their marine breezes are critical for viticulture in this hot and arid location.
Aglianico might be the most under-appreciated grape in Italy. It definitely deserves to be named along with Sangiovese and Nebbiolo as one of Italy's great varietals. With the classic ripe plum and spice notes this varietal is known for, this is a rare opportunity to taste Aglianico in a more fresh style. If you have yet to try this varietal get ready for a treat!
Organically farmed (non-certified), dry-farmed, picked by hand.
Travel from an hour north of Lisbon, Portugal to Madrid, Spain before hopping over to Naples, Italy on your way to Greece and finally landing on the coast of Turkey. Sound fun?! Well that's what's in store for you this month!
QUINTA DO PINTO ARINTO
100% Arinto
Notes of honey, lemon, lime, and pineapple. Toasted apples and a hint of creaminess.Nice balance of acidity with a touch of minerals and saltiness.
Quinta do Pinto, founded in 2003, is a family estate winery on the Atlantic coast in the municipality of Alenquer just outside of Lisbon. In the area you can visit authentic rural villages, with their mills and white houses. Planted on 63 hectares of gentle slopes, the vineyard enjoys southern exposure. It is protected from the north winds by the Serra de Montejunto and benefits from the Atlantic influence. The climate is maritime temperate, with Mediterranean characteristics, with the ocean 25 km away. The soils are clay-limestone, originating from the Jurassic period with a clayey texture. Diversity of the soils, even from plot to plot - a strong asset of the property.
The owners' passion for wine and their relationship with the land, solidified through five generations linked to agriculture and wine. António Afonso Lasso de la Vega Cardoso Pinto, the producer, is the coordinator of the oenology project at Quinta do Pinto. Rita Cardoso Pinto, his daughter and the property’s administrator, has the regular support of about 20 employees, including her sister Ana and brother, Francisco. The objective at Quinta do Pinto is to make superior wine with its regional grape varieties; to bring attention to these grapes outside Portugal. They grow just over 2 dozen varieties including: Arinto, Fernão Pires, Touriga Nacional, Tinta Miúda, Aragonez, Alfrocheiro, Marsanne, Roussanne, Viognier, Syrah and Merlot.
Use of indigenous yeast, 100% herbicide free, sustainable farming practices, vegan, low intervention and use of traditional concrete tank.
PASAELI 6N KARASAKIZ
100% Karasakiz
Lighter, chillable red here! Lots of bright cherry, juicy plum, and dry figs. Earthy, spicy and with a little bit of funk. Finishes with soft dusty tannins. A perfect summer grilling wine!
The grape varietal, Karasakız, is native to Kaz Dağları (near the site of ancient Troy!) and has been grown in Turkey for centuries. The grape is also known as “Kuntra” in some parts of Turkey and has been used in the production of cognac.
Paşaeli is a family owned Turkish wine estate and was founded by Seyit Karagözoğlu in 2000. He planted vineyards and founded Paşaeli after a decade as a wine importer, as he felt the soil and climate of Turkey were ideal for growing high quality grapes. Indigenous varieties were planted in the Aegean region, such as Sultaniye, Yapıncak, Çalkarası, and Karasakız, and Bordeaux varieties. Turkey is currently the world’s 6th largest grape grower and has many micro climates and soil types. Paşaeli is part of a new wave of winemakers and winery owners who are championing native varieties and bringing them back from the brink of extinction.
We have featured wines from Paşaeli in the past, maybe you remember the tasty rose with the cute seahorse label??
Harvested from a single vineyard at an altitude of 550 meters, the wine is fermented with native yeast only before aging for 6 months in French and American oak barrels.
MARKOGIANNI DIAGON VERTZAMI
100% Vertzami
Intensely aromatic with notes of jammy cherries, black currant, and warming spices. Floral, herbaceous and lush. Complex and rich with lingering notes of vanilla, cocoa, and black tea.
Unique wine from the rare variety, Vertzami, of the island of Lefkada. Vertzami is found mainly in Lefkada, but can also be found in the western regions of the Peloponnese, central Greece, and even in Epirus. It is considered to be a very luscious variety with a lot of acidity, tannins and a very intense color.
Markogianni Winery is a family-run business operating since 1982 in the cultivation of vineyards for the production of quality wines and spirits (such as tsipouro). The winery is located in Skiloundia Olympias of Andritsena-Krestena Muncipality. All 63 hectares have been cultivated organically since 2001. Their philosophy is respect for nature and production of quality wines. Local varieties are cultivated such as Roditis, Koliniatiko, Mandilaria, and Vertzami.
Organic, 17 months in barrique, 8 years of aging, and low intervention.
MUSTILLI AGLIANICO
100% Aglianico
Bold, jammy dark berries and fruits with mediterranean herbs. Robust notes of leather and tobacco. Finishes with a touch of cocoa, pepper and minerals. A lovely pairing with hearty pastas, steak or pizza!
Aglianico is a black grape that can be found in southern Italy. Wines produced from the grape tend to be full-bodied with firm tannins and high acidity, making them good candidates for aging. The grape is full of history and is considered one of the three greatest grape varieties of Italy along with sangiovese and nebbiolo.
The Mustilli family settled in the town of Sant’Agata dei Goti (a sub-region of the DOC Sannio) in the 14th century, and has been producing wine for five centuries. The area is striking and marked with many historic buildings. They are the only winery in the area and all 20+ hectares are planted with indigenous varieties, such as: Aglianico, Piedirosso, Falanghina and Greco di Tufo. In the 1960’s, Leonardo Mustilli established the modern day iteration of its production. He is the first to have bottled pure Falanghina in the 70s. Today, the estate is run by two of the daughters- Anna Chiara, who manages the vineyards and winemaking, and Paola, the commercial side of the business.
Organically farmed and vegan. Low yields and manual harvest. Grapes are immediately de-stemmed and crushed. Fermentation for about 15 days in stainless steel. Maturation in second pass French oak for 9 months. Lightly fined, unfiltered and a small SO2 addition prior to bottling. 9 months in bottle prior to release.
ALPHA ESTATE HEDGEHOG XINOMAVRO
100% Xinomavro
Bright purple-red in color, this has more to it than its super-friendly face initially lets on. Give it some air and flavors emerge from under that bright cherry-red fruit – some of xinomavro's tell-tale tomato-leaf and lamb-fat notes. Inviting nose of pot pourri, wild red berries and pomegranate. Full mouth of vibrancy and brightness with well-managed tannins. Leather and spices alongside hints of ripe blackberry offer plenty of juicy and crunchy fruit, refreshing acidity, and a linear finish with long aftertaste of quince. A very drinkable xinomavro, so pop it now!
Alpha Estate was founded in 1997 by the experienced viticulturist Makis Mavridis and chemist-oenologist Angelos Iatridis, who, after years of experience in various locations of Greece and abroad, chose the Amyndeon region to create his own wine. The knowledge and love for winemaking was passed on to the next generation. Angeliki Iatridou and Emorfili Mavridou carry on the tradition today, aspiring to evolve, while participating in the team’s common vision. “Absolute respect to the Ecosystem, with human in the epicenter” is the winery’s philosophy, claiming that the main feature of their work is the ‘’soul’’ of the people that contribute every day to this dream, with respect to nature, combined with high quality and deeply eco-friendly growing practices of sustainable viticulture and wine making.
Alpha Estate’s privately owned 220 hectares of vineyards in the Amyndeon plateau of NW Macedonia, Greece, has its own unique ecosystem. Harvest is done at the coolest hours of the day, and the winery is located next to the vineyards, so transport of the grapes during harvest is done in the shortest possible time to preserve freshness. The winery is designed in such a way to exploit gravity in the best possible way throughout the winemaking process, applying the minimum possible stress to the raw material. All construction materials are highly inactive and neutral in order to secure completely neutral atmospheric conditions inside the winery, protecting the quality of the grape, must and wine. One of the most important parts of the winery is the underground cellar, which houses the oak casks were Alpha Estate’s wines are aged, at ideal and optimum conditions throughout the year. Angelos Iatridis invented technology specific to the Xinomavro grape, which has many seeds, to filter the seeds away from the juice in order to produce this fresh version of Xinomavro.
Fermentation in stainless steel, 8 months on the lees with regular stirring before 12 months in used French oak barrels and 12 months in the bottle. Vegan.
ALTA ALELLA GX ROSE
Garnatxa Negra and Garnatxa Peluda
Elegant and aromatic fresh-cut strawberry on the nose, with citrus and floral notes.
Bright acidity, ripe fruity notes, and mountainside herbaceousness. Crisp, fresh and very balanced with a distinctive, salty minerality on the palate. The perfect rose for beach day or a picnic!
The Pujol-Busquets Guillén family established Alta Alella in 1991 on the 19th century Can Genís estate by Josep Maria Pujol-Busquets and his wife, Cristina Guilléns. The Alella D.O. is actually the smallest D.O. in Spain. The winery has always practiced certified organic farming techniques, creating a balanced ecosystem that respects the native flora and fauna. They seek to produce ‘transparent’ wines that reflect the terroir of the region. The estate is just two kilometres away from the Mediterranean Sea and a 20 minute drive to Barcelona. The vines are grown on sauló soil, an acidic white granite-based sandy soil with low limestone content, low organic matter and good natural water drainage. This soil is key to the wines produced by Alta Alella. In addition to producing still wines, two thirds of their production is dedicated to cava. Cavas using amphorae partly made from their own sauló.
The drought and high temperatures during the growing season resulted in yields slightly below the usual average, but with very good ripening thanks to the light rainfall in August. The harvest was accelerated to prevent the grapes from becoming raisined. Organic and vegan. Grapes are hand harvested exclusively to produce rosé wine. The grapes are lightly pressed to obtain the first pressing must, which ferments in tanks at a low temperature.
We're channeling the SUN ️that we've seen this past week with two bottles of rosé this month... c'mon 70 degree weather! Disagree? Well, our air conditioned indoor seating will help you :)
Alongside those lipsmacking blushes, we treat you to an easygoing Gamay, lively Nero d'Avola in a gluggable and shareable 1L bottle (!), foxy pinot noir, and cool kid french blend. Cheers!
Château des Annibals La Cuvée des Annibals
55% Cinsault, 25% Grenache, 20% Syrah
Fun and summery rose with an excellent balance of fruit and minerals. Juicy peach and strawberry notes with soft floral aromas. Crisp, refreshing and just lovely!
Château des Annibals, founded in 1772 is located in the heart of the Provence Verte region with vineyards near the La Loube mountains. Their estate falls under the Coteaux Varois en Provence AOP, and as they are the oldest winery in Provence, they are considered the benchmark for the Appellation Coteaux Varois. Ruins from thousands of years ago can be seen on the property.
Owner and winemaker, Nathalie De Wulf Coquelle has dedicated herself to sustainability. The Château is a certified organic winery and is powered by 100% renewable solar and wind energy. The commitment to sustainability extends to their choice to source all dry goods from recycled materials.
Spends 6 months in stainless steel in which oxygen levels in the tanks are controlled in order to use as few sulfites as possible during production.
Gönc Cuvée Anna
50% Žametna črnina, 30% Pinot Noir, 20% Blaufränkisch
Zesty and full of life! Lots of peaches, tropical fruits, and citrus. Mouth watering acidity, fresh herbs, citrus peel aromas and good minerality.
Gönc winery is now led by 4th generation winemaker, Peter Gönc. The winery was built in 1936 in the small town of Dobrovnik in Slovenia, by Peter’s great grandfather. After World War II, Peter’s grandfather moved to the city, Ptuj, where he started working in the Ptujska Klet, or Ptuj wine cellar, as a cellar cleaner and worked his way up to head winemaker and CEO of the oldest winery in Slovenia, now known as Pullus. Peter’s father worked at the same winery, but on the side he also planted 24 acres of vineyards to keep up the family tradition (now 28 acres total). When Peter came of age they built a new cellar in Ptuj and started Gönc again. The family’s name, Gönc, is a name for a barrel that is produced in Hungary.
This vibrant rosé is named after Peter’s grandmother. The grape varietal most represented in the wine, Žametna črnina, is the oldest living vine in the world (at 375-400 years old) and it’s traditionally planted in Slovenia. Make sure to keep an eye out for other Gönc wines, they are typically decorated with flashy labels and references to music!
Farming is organic, minimal intervention and all the wines receive little to no added sulfites at bottling.
Due Terre Nivuru
100% Nero d’Avola
Juicy, bright, and floral. Notes of cranberry, dark plum and hints of spice. Does great with a slight chill and so so fun to share with friends!
Located in Sicily, Due Terre is a relatively new winery from owner/co-winemaker Catherine Stratton and oenologist/winemaker, Vito Loaura who set out to produce small lots of organic wines in Sicily using indigenous grapes.They also focus on producing expressive wine at approachable prices.
Certified organic and small production.
Chateau Pierre-Bise Anjou Gamay
100% Gamay
Ripe blackberries, dark cherries. Earthy with hints of forest floor. Complex yet smooth and easy drinking!
Pierre Papin bought Château Pierre-Bise, at the age of 50, in 1959. In 1974, his son Claude took on the original nine hectares in Pays de la Loire and gradually expanded the estate. In 1992, he also took over the Clos de Coulaine vineyard, adding the Savennières appellation to the estate.
The estate practices “do-nothing” farming, a concept from Japanese researcher Masanobu Fukuoka. They believe in conservation agriculture, leaving nature in charge of how the landscape changes.
Organic and minimal intervention. Maceration and controlled aeration to help stimulate fermentation. Maturation partially in small and old oak barrels and 10-hectolitre jars. Aging can include one or two rackings, and lasts for 1-2 years.
Cypres de toi
60% Syrah, 30% Grenache Noir, 10% Carignan
Seriously quaffable, this zero-zero blend is medium-bodied and super clean, light and chewy with gentle tannins. Crunchy black fruit, a sprinkling of peppercorn and a long, fresh finish.
Fond Cyprès is located just outside Escales, a medieval town in the northernmost part of the Corbières AOC. Winemakers and Owners Laetitia Ourliac & Randolphe Gianesinit are a couple intent on producing wines that express their sultry slice of the Languedoc - specifically, Escales. Their domaine begins at the end of a road lined with Cypress tress, and extends in either direction along 15 hectares of lush vegetation - a secret garden of olives, tomatoes, eggplants, wild herbs, and kittens! The vineyards are grown on calcareous soil and blue marl. The "vent Cers", or winds from the northwest, bring cold and dry weather as a counterpoint to the warm, humid air from the Mediterranean Sea to the east.
Organic farming, destemmed and fermented for three weeks in concrete with indigenous yeasts, aged in flex tank, unfined/unfiltered, and no added SO2.
Sanctum Liscia Pinot Noir
% Pinot Noir
The wine shows a bright cranberry nose alongside cranberry, white pepper notes, and touches of oak. When allowed to breathe, complex vegetal notes and a touch of smoke emerge. Rounded and medium-bodied on the palate, the mouthfeel offers intense dark fruit and flowers initially, but elegance and inviting drinkability are revealed when this earthy, medium body wine is paired with food.
In the mid-12th century French Carthusian monks settled in this northeast region of Slovenia and planted it with Pinot Noir and Chardonnay vines. The Podkubovšek family, starting with Vlado and his son, Marko, has always cherished and been proud of this local heritage, hence the fact that all of their wines are made in a traditional style, where the vines and the microclimate speak for themselves. The continental micro-climate on the steep hills and valleys of Lipoglav, located by the beautiful town of Loče in northeast Slovenia. All vineyards are located on steep 45° slopes with southern-exposure, ranging from 100 meters to 480 meters above sea level. Nights are refreshingly chilly, as the winds whip around the sharp hills and valleys. The soil made up of marl, clay and sand. All of the grapes are strictly hand-picked on steep marl-rich slopes, and vinified with minimal intervention in the winemaking process.
No irrigation. No herbicide. Environmentally friendly and sustainable viticulture, with respect for the land.
Okay we're back to our usual tour around Europe with wines from Spain, Italy, Greece, and France! INCLUDING... the just-landed, new vintage of Rezabal Txakoli Rose!! If the sun isn't out, you can at least imagine it while sippin' on this dreamy effervescent rosé. So gear up and pack your bags for this little Euro trip because this selection will take you oh so many places!
CASTELLO DI PERNO BARBERA DI ASTI
100% Barbera
Classically Barbera with an intense and lively ruby red color with purple reflections. On the nose very intact, fragrant aromas of small red berries and hints of black cherry alongside floral notes of violet. The mouthfeel is full and agile with vigorous body; persuasive and balanced, it is deliciously drinkable with acidity typical of Barbera. It has an excellent persistence. Simplicity at it’s finest!
Located in Perno, a hamlet of Monforte d’Alba, a Middle Ages castle lies atop the hill overlooking miles of hills and valleys covered with vineyards. This is the land of renowned Cru DOCG Barolo, in between the ridges of Perno and Serralunga. The castle, once transformed into residential homes between the 17th and 18th centuries, is now owned by professor and lawyer, Gregorio Gitti. The project of the Gitti’s family from the beginning was double: to restore the Castle of Perno to its history, both to the most recent one driving it like a home for culture and to the oldest one of the cultivation of vines and the vinification of its own grapes. Castello di Perno, it’s winery born in 2013, is not only the center of an high-level winemaking activity, it is not just a charming historic residence, but intends to embody hospitality as an engaging experience to live and discover, a home for culture, with particular attention to contemporary arts.
The oenological project of Castello di Perno can be defined as neoclassical: balancing equal respect of the tradition and awareness of renewability. A classical imprint in addition to a contemporary vision, Castello di Perno aims to find the best expression of elegant wines. Specific techniques and knowledge of this historical terroir are involved and influence the winemaking with a sensibility that the wines are living things and therefore they are born, they age and improve like the people who seek them as good company.
Destemming, cold maceration for 48 hours and spontaneous fermentation with maceration of about 20 days at a controlled temperature. Aging in steel for about 9 months.
EN COTEAUX PINOT NOIR
100% Pinot Noir
A fresh and pure, yet elegant, expression of French Pinot Noir. Translucent vermillion red in the glass, aromas of fresh red cherries jump out. A well-rounded pinot noir with a relishing aftertaste marked by cherries, spices, and a bewitching earthy flavor. This pinot noir is lush with a light but intense experience of fruit.
Winemaker and grower, Jeff Carrel studied Oenology in France, vinifying in the Loire, Alsace and the Languedoc regions where he took up a role as Technical Director for a Bordeaux wine merchant before taking complete charge of the domaine. Today Jeff works mainly in Languedoc Roussillon but also in Bordeaux, Beaujolais and Burgundy. Jeff develops original wines with precision that deliver a sense of place at a great value. Each wine is a reflection of the people behind them, a story of encounters, cultural traditions, varietals, and the land. Jeff Carrel works with organic growers and his labels include a wide range of wines, domaine wines, and also the By Jeff Carrel brands. Check out his Languedoc which also lives on Agora’s shelves!
He named En Coteaux after the hillsides of the vineyards (“coteaux” is French for “hillsides”), which are nestled in the slopes of the French Pyrenees Mountains. Grown in a coastal climate, cooled by sea and ocean winds. The wine is naturally fermented with no sulfites added.
REZABAL TXAKOLI ROSE
100% Hondarrabi Beltza
This shiny bright salmon pink Txakoli will captivate you at first sniff with vivid aromas of fresh wild strawberries. Silky and expressive in its path, it’s captivating palate is slightly effervescent with peachy notes and just a touch of jalapeno. This native varietal is alive and fruity, with refreshing acidity. A balanced and feminine body with an easy and radiant finish leaves you wanting more!
Txakoli Rezabal winery is located in the best slopes of Zarautz, Getaria and Aia, caressed by the sea breeze. Their vineyards breathe nitrates and they feed by a humid soil that exudes fertility, power of quality and uniqueness of our Txakolis. Rezabal belongs to the PDO “Getariako Txakolina”, which preserves the tradition of many centuries to maintain the characteristics of Txakoli. It requires the latest technology to serve quality, in order to extract maximum juice from the grapes, and traditional methods to preserve these privileged grapes that have survived over time. Rezabal is a family winery, dedicated in body and soul to a passion in which they have been working for years. Three generations of winemakers, the grandchildren are now maintaining the vineyards and wines as their grandfather would. Their passion is born from a beautiful heritage that requires not only dedication, it needs love and affection too. The aitona (grandfather) can be rest assured, knowing that new prunings will come back, new strains will be planted, bunches will be collected and musts will continue flowing.
We call Txakoli Rezabal Rosé “musical” because there is a good harmony in its sensations. From the beginning we chose quality, use of raw materials from the area, innovation and small details produced by Txakoli Rezabal. With 60 acres growing two native varieties, Hondarrabi-Zuri and Hondarrabi-Beltza, in a traditional high trellis system to accommodate the humidity of the area, Rezabal is proud of the progress they have made in sustainable viticulture to preserve and protect the environment.
Fermented and aged in stainless steel, no CO2 additions.
GROLOLO
80% Grolleau, 20% Cabernet
This glou glou Grolleau pairs with almost everything and goes down all too easily! Chill it down, let it quench your thirst and rest your mind. Grolleau is a gorgeously low alcohol grape taut with the food friendliest of acid and a rustic charm.'Grololo' Grolleau smells like the all sprinklers just went off at dusk in late July; lawns of peppered strawberry and blackberry, wet sidewalks wafting. And it tastes like spiced raspberry juice, soft, and subtle but spicy, angular, and vibrant, carefree goodness. It's a pure and simple pleasure, the kind of thing you don't have to think too much about.
Since 1978, Jo Pithon has been a star of the Loire. He was the first in the area to switch to organic farming and champion living soils, the first in the area to create hyper-terroir wines from individual parcels after the Burgundian fashion, and an early adopter of natural winemaking.
These 26 hectares produce some of the most lauded Chenin Blanc in the Loire, the bottles you crack on special occasions, yet it’s Pithon-Paillé’s every day drinker, the ‘Grololo’ red and white, that have become the glou glou darlings of international renown. A note of explanation for the more bashful drinker that first sets eyes on the labels’ infamous cartoons: The original red cuvée is a play on the name Grolleau, an indigenous grape of the Loire the fleet-footed and high in acid, making extremely food friendly and nourishing vin de soif. It’s mother’s milk to vinophile. Hence the play on words: Grololo is basically a child’s slang for breasts! On the white cuvée we see the male equivalent on a couple of revelling bare-chested winemakers! Tres risqué!
Now on the verge of retirement, Pithon is handing over the reins as he works closely with rising star Adrien Moreau, a gentleman who’s plied his trade at canonical domaines like Cheval Blanc, Haut-Brion, Harlan Estate, and Roederer (buy a bottle at Agora today!). Vineyard work continues on with Jo’s protege team, pioneers in biodynamic winemaking.
In the end it is still a rather simple endeavor at Domaine Pithon-Paillé: giving the vines all the TLC and none of the chemical punishments, listening and responding as unobtrusively as possible to these plants, and fostering a dynamic environment. As thanks, nature yields back healthy and complex grapes that Domaine Pithon-Paillé can gently guide through fermentation and pass that gift onto the world.
Carbonic maceration highlights the red fruited character of this indigenous Loire variety while keeping the tannins low. A wine made simply from tenderly pampered, biodynamically farmed vines that produce faithful and nourishing grapes year after year.
TATSIS YOUNG VINES XINOMAVRO
Xinomavro, with a touch of Negoska
Typical xinomavro aromas are black olive, cooking spices, earth, and black fruit, but this younger, easily accessible blend of Xinomavro and Negoska retains a freshness and lighter structure. Fruit-forward and ready for consumption, this red mainstains the right amount of structure with long, dusty tannins and concentrated dark fruit of prunes, black cherry and kola nut. Fantastic dinner wine, especially for lamb and beef dishes.
“Our family is as steeped in winemaking history as anyone could imagine,” says Periklis Tatsis, one half of the sibling team that owns and operates Domaine Tatsis with his younger brother Stergios. “During the disintegration of the Ottoman Empire and the forced population exchanges in 1924 our grandparents came from Ano Vodeno in Eastern Romylia,” an area of Thrace that equates roughly to today’s southern Bulgaria. Periklis explains that his people were always grape growers and winemakers and it had been the trade of the family since time immemorial. “They came from a village that was homogenously Greek, like a leftover from Byzantium, and draw their history from there.”
When the Tatsis family was moved to Greece they chose to settle in Goumenissa, an area (and appellation) that was covered in vine and spoke to their values and history. The fit was natural and the Tatsis brothers forbearer’s property started with a scant 4 hectares that has now grown into 14 with additions that they’ve made since taking over the domaine from their father with their first vintage in 1996. Periklis works the land and oversees the vines with Stergios in charge of making the wine although the lines often blur with a family endeavor. The wines are certified organic with many biodynamic principals applied but the best way to describe them is as one of the small group of original natural winemakers in Greece to pop up in the 1990s, numbering no more than 3 or 4 at most at a time when international varieties, commercial yeasts and 100% new oak was the norm in the rest of the country.
Domaine Tatsis wines can easily be seen as traditionalist in nature but that would be only a part of the story. They constantly experiment, doing long macerations of their native white varieties and long élevage for roses. They release their appellation Goumenissas with significant bottle aging for a true representation of the wine as it should be enjoyed. They are both a throwback as well as on the forefront of the wine scene in Greece with nary a care of what anyone else is doing. There’s no irrigating of the vines and all fruit is hand picked. The wines are fermented with native yeasts, bottled unfiltered and unfined, with only a tiny amount of sulfites added.
Xinomavro, meaning ‘acid black,’ is high quality grape often compared to Italy’s Nebbiolo grape. Negoska is a fairly rare variety with soft tannin and good alcohol that balances Xinomavro’s acidic nature in blending, a practice particular to Goumenissa.
4 MONOS GR-10 GARNACHA
Mainly Garnacha with small hints of Cariñena, Morenillo and Syrah
It pours a pale mid-ruby color with garnet highlights. The GR-10 is elegant on the nose, featuring aromas of ripe red berry and stone fruits complimented by spice and a lovely floral note. The palate is fresh, lively and juicy with soft, fine-grained tannins that perfectly frame the cool red and blue fruit and floral flavors that lead into a refined and savory finish. A mineral spine runs through the wine, adding complexity and depth. Enjoy with dry-rub pork chops, assorted cured meats or a good book.
4 Monos (4 Monkeys) is a team of four friends native to the Sierra de Gredos, a mountain range just 80 km west of Madrid. The four met while hiking in the mountains and discovered that they each had a passion for wine. The group, whose first vintage as a team was in 2009, consists of winemaker Javier Garcia (also the head winemaker at Méntrida icon Bodegas Jiménez-Landi), co-winemaker Laura Robles, wine-lover David Velasco and vineyard-holder David Moreno. Their 4 hectares of vineyards are planted to old bush vines located between 600-1200 meters elevation planted on sand, granite, and schist intermingle with sweet-scented olive, evergreen, almond, and chestnut trees, scrub brush, chamomile, and wildflowers. This is a landscape that feels like a holy collision between the Mediterranean and the Alpine, and the region is often deemed magical for its beauty and immense diversity.
It is this terroir that 4 Monos champions with organic farming, and articulates so beautifully with their utterly crystalline and transparent wines.
Over ten years they have acquired 5 hectares of their own vineyard parcels, a small bodega with built-in concrete tanks in Cadalso de los Vidrios, and are also working another 5ha with local growers who share their passion for organic farming practices. By putting a focus on the land and the variances in terroir from village to village, they have brought the potential of the Gredos terroir to the world’s attention and revived production from grapes such as Morenillo and Cariñena.
This regional tinto from multiple villages in the Gredos that is affordable and highly representative of the Sierra de Gredos terroir. It is named after the spectacular walking trail, GR-10, which connects Lisbon and Valencia and crosses through a few of 4 Monos' vineyards. Minimalism reigns supreme in their cellar. They pick Garnacha, Cariñena and Morenillo as soon as they achieve initial ripeness, and vinify using whole grape clusters, gentle extraction, and aging in neutral oak of varying sizes. The grapes are typically cold macerated 50% whole cluster and 50% de-stemmed, wild yeast fermented for 30-40 days, then raised in 300, 400 and 500 liter used barrels and foudres for 9 months to impart freshness to the wines.
March is Taste Washington Wine month so we are featuring a few wines from amazing producers from our very own state! There are so many, it's insanely hard to choose, but we hope you enjoy to the fullest! Don't worry, there's some Spain and Italy mixed in there, because then it just wouldn't be an Agora wine club box!
Bodegas Ordonez Triton
100% Tinta de Toro
Rich dark floral notes, dark fruits, licorice and dark chocolate. Juicy, full of depth and spice. Supple and powerful!
Triton is a pure representation of the oldest clone of Tempranillo in Spain, Tinta de Toro. Located in the only Spanish D.O. that completely resisted the phylloxera plague (thanks to its sandy soils, D.O. Toro was the only continental Spanish D.O. to resist phylloxera!). During the Middle Ages, Toro was Spain's most famous winemaking region. These wines were also the wines that accompanied Spanish explorers. D.O. Toro was rediscovered in 1990 by the Numanthia project, masterminded by Jorge Ordóñez and the Eguren family. Bodegas Vatan and Jorge Ordóñez aim to produce wine from the oldest clones of Spain’s indigenous varieties. The local indigenous grape, Tinta de Toro, is Spain’s oldest and most original clone of Tempranillo. It produces the deepest, most intense expression of Tempranillo in Spain. Jorge believes this grape to be full of history and should be treasured.
Traditional dry farmed viticulture. Cultivated by hand. Destemmed without crushing, fermentation in open top stainless-steel and polymer vats, maceration lasts between six and eight days, primary fermentation finishes in barrique and malolactic starts spontaneously. The wine then rests in barrel for 12 months. Organic practicing.
Fool Hardy Sauvignon Blanc 2021
100% Sauvignon Blanc
Zippy, mouthwatering Sauvignon Blanc with big tropical notes of passionfruit and guava. Citrus, minerals and a hint of brioche finish cleanly on the palate. Just gorgeous!
Foolhardy Vintners was formed by two friends, Jonathan Edelman and Dan Sogg. Both share a passion for wine and wanted to create the kinds of wine they enjoy most: ripe and vibrant expressions of the grapes. The wines are made to be food friendly and inviting. Jonathan has a background as a chef, attended culinary school in France and spent some time working in Michelin star restaurants. He has experience in a variety of fields but always retained a strong interest in wine. Dan took a job at a Boston area wine retailer/importer. Both have experienced working harvest seasons in France. The winery did its first crush in Woodinville in 2016 but quickly relocated production to Walla Walla. Edelman and Sogg both live there about half of the year as well. Other wines are on the way from this little boutique winery!
It took them quite a few years to locate their Sauvignon Blanc vineyard. They love wines from France and Germany so it was a challenge to find the right vineyard to deliver wine that could be similar. Evergreen Vineyard delivered! Many factors make for a quality white grape vineyard, but cool growing conditions and limestone-rich soils (which the area has an unusually high level of) are a terrific starting point.
Only 5 barrels were produced for this vintage. 2020 was their first pressing of Sauvignon Blanc and 2021 was an excellent year for the area, yielding delicious ripe fruit. Labor intensive, fermentation using native yeasts, malolactic fermentation, and no new oak (only used French oak).
Make Haste Cinsault
100% Cinsault
Bright red fruits on the nose, cool mint/eucalyptus melange, and black tea. Complex, savory with lots of floral aromas and an elegant dry finish. Incredibly smooth and drinkable!
An uncommon 100% Cinsault wine from Olson vineyard in the Yakima Valley. Cinsault is typically used as a supporting grape in red wines (think the Rhone) and to make rose so it’s always fun to try a full expression of the varietal! Two Vintners was founded in 2009 by the partnership between acclaimed winemaker, Morgan Lee, and the owners of Covington Cellars, David and Cindy Lawson. Their willingness to do the unpopular has guided their brand throughout the years and has helped bring unique, delicious wines that you don’t see everywhere else. Their goal is to showcase how unique Washington wine can be by using new varietals and trying out different styles. The first vineyard in Olson Vineyard was planted in 1980. Tended to by two 4th generation farmers in the Yakima Valley, 2nd gen wine grape growers. They also grow apples, hops, concord grapes, blueberries, and cherries.
Small production, 15 months in neutral, large format puncheon (twice as big as a typical wine barrel), all native yeasts, and whole cluster pressing.
Erica Orr Grenache
100% Grenache
Juicy nose of cranberry and pomegranate. Candied cherry, black tea, herbs and hints of warming spices. Textured with a bit of minerality, evolves as you sip!
Back in 1998 Erica Orr met winemaker Aaron Pott who convinced her that winemaking was the coolest job in the world. She stepped away from her lab tech job to work a harvest with Corison Winery over in the Napa Valley and immediately became hooked. Erica went on to work at various wineries around the world before moving to Washington in 2005 and starting her own winemaking consulting and enology business in Woodinville. In 2013 the time had come to start creating her very own wine and thanks to the supportive winemaking community in Woodinville she achieved just that, launching 116 cases of old vine chenin blanc.
This wine is a blend of own-rooted Grenache from Stillwater Creek vineyard (planted 2004) and Lawrence vineyards Corfu Crossing (planted 2008) from Washington state’s Royal Slope AVA. The Royal Slope AVA is defined by a ridge of hills running east to west. The soils are of decomposed basalt, rocky and volcanic which can impart a lot of character to the wines of the region.
Hand-picked, destemmed and fermented in open top bins, week and a half skin contact at low temperature, free run and pressed wine combined, neutral French oak barrels for 6 months. Bottled without fining or filtration.
Matteo Correggia Roero
100% Nebbiolo
Dried floral aromas and red fruit with a nice bright acidity. Classic notes of pepper, anise with soft dusty tannins. Elegant with a dynamic finish.
The Roero district is located in the lower-altitude, rounded, sandy hills north of the Tanaro River and northwest of the Langhe. Young Nebbiolo and Barbera from this region have a particularly fresh and lively character. Unfortunately, Matteo Correggia passed away in 2001, following an accident. Matteo’s wife Ornella took over the estate with the help of Giorgio Rivetti of La Spinetta estate with the goal of keeping her husband’s passion for Roero’s reputation elevated. The estate was the first to promote slow wine making in Roero and defines their management of the estate as “natural and sustainable whenever possible”. No chemical weed-control products are used and very limited amounts of SO2 are allowed. This is their entry level Nebbiolo and it is an absolutely stunning value!
After harvest in mid-October, there is a five to seven day maceration period with frequent punch downs and delestage. The Roero is aged for 12 months in neutral barrique and then eight months in steel vats. About 2000 cases are produced each year. Organic practicing.
Nathan Gray Cabernet Sauvignon
100% Cabernet Sauvignon
Decadent plum notes, jammy blend of red and dark berries. Aromas of cocoa, gentle oak, roasted herbs, a little bit of earth and hints of pepper. This is a Washington Cab with bold flavors balanced out with nice fruity acidity and a pleasantly dry finish!
This is a distributor private label project! Nathan Gray is Woodiville based, Cru’s Selections’ private label. Born from a story of jealous cousins.. When Cru Selections first started in the spring of 2008, they had a wine called Elle. It was a great bottle of syrah named after Cru Selection founder, Guy Harris’, niece. Harris’ son kept asking why his cousin had a wine named after her and “why was there no Nate Wine?” We now have a Cabernet Sauvignon made specifically for Cru Selections by winemaker Morgan Lee and Covington Cellars. Cru Selections is happy to offer excellent value in this Washington Cab and Nate can finally have his “Nate wine”.
Wines at Covington cellars are handcrafted, gravity fed, and aged in a combination of French, American, and Hungarian oak barrels for 18-36 months.
Cheers to the many expressions of love! Calling all love birds: create your own tale with this blastoff group of wines. Not only are they LOVELy and delicious, we think their labels tell a little story together. What story do you see?
This month, celebrate your dear friends and dear lovers. Reminisce on the phases and growth of your beloveds as you sip sip away together. Buy that bouquet of flowers for someone you're thinking of, dream of {and plan!} that trip to Italy together, gather your pals, offer tender loving care to the ones that matter most, celebrate love YOUR way.
Les Equilibristes Babil
100% Pineau d’Aunis
Wonderfully light and crushable! Bright big cherry, classic white pepper notes with a pleasantly dry finish. Will do well slightly chilled!
Les Equilibristes (the “Tightrope Walkers”) is a collective of passionate winegrowers who joined together in order to exchange knowledge, ideas and experiences. Founded by François, a restaurateur and wine wholesaler and Florent, a winemaker in hopes of pushing other winemakers to shake up their habits and to wander down roads less traveled in their respective regions. Their collective’s set of ‘golden rules’ are the following: indigenous grape varieties, organic winegrowing, minimal tillage, indigenous yeasts, minimal sulfur rates and absolutely no additives or corrections. This wine was brought to you by seventh generation winemaker, Benoît Brazilier. Benoît and his father Jean Brazilier work together to farm 25 hectares of vines located in the heart of appellation Coteaux du Vendômois in the Loire Valley. Jean, the father, is still involved but his son Benoit is making the wines. All of their wine is produced in caves carved out of the limestone hillsides during the 12th century.
This selection of Pineau d'Aunis is from the vineyard's 60 old vines. Manual harvest. Semi-carbonic maceration in whole bunches for 6 days. Use of indigenous yeasts. Aging in vats on fine lees. Biodynamic and organic practicing.
Vietti Dolcetto Tre Vigne
100% Dolcetto d’Alba
Alluringly bright and with notes of juicy berries. Rich blackberry and raspberry aromas. Medium-body, soft tannins, nice minerality, structured and balanced.
The Vietti winery, located in the heart of the Langhe, on the top of the municipality of Castiglione Falletto, was founded at the end of the 1800s by Carlo Vietti. The properties have gradually expanded over time. The soil in this area is sandy and calcareous, and gives unique properties to the wines. Dolcetto is a grape variety that is deeply tied to Piedmont in the northwest of Italy and has earned a reputation of being able to consistently express the terroir of Piedmont, making it a great value. Dolcetto means "little sweet one" in Italian but worry not, it is not a sweet wine at all! This very food friendly wine that will hold up to richer food and won’t overwhelm light fare.
The grapes are selected from vineyards located in the Langhe region with clay & limestone soil. The wine is fermented in stainless steel for about one week and aged in stainless steel tanks. Malolactic takes place in steel vats.
La Nave Casa Aurora
90% Mencia, 10% Garnacha Tintorera & Palomino
Smooth medium bodied wine with notes of cherry, dark fruits and chocolate. Hints of smoke and earth. Rich in flavor and balanced!
Winemaker Germán R. Blanco created Casa Aurora as a tribute to his great-grandmother, Aurora Garcia. It is also an indirect tribute to his village, Villa de Albares, to Bierzo Alto (high Bierzo) and to its people. Germán feels that Casa Aurora “is the bottling of landscapes and stories''. He believes in the rescue and recovery of old vines and ways of working, hoping to inspire others with the sight of the hillsides being worked by a younger generation. La Nave (“ship” or even “spaceship” in Spanish) is a newer wine from the Casa Aurora project and is meant to be an “everyday drinking wine” from the Bierzo region.
All wines are aged in their small cellar in Villa de Albares and made with grapes that have been farmed organically and sustainably. Nine months aging in different vessels from oaks to concrete. Unfined, unfiltered, old bush vines, and hand harvested.
CD Vajra Barbera d’Alba
100% Barbera
Simply fantastic! Plush and vibrant with soft tannins and fresh fruit. Tart cherry, blackberries and hints of tobacco carry through this lush palate.
In 1968 Aldo Vajra, then a fifteen-year-old high school student, found his passion was farming. He left the comfort of a city life in Torino, to pursue the adventure of reviving his family legacy. He was taken in by the old guard of farmers of his village, who soon started to show him the traditions and tricks of tending vines and growing grapes. Today, G.D. Vajra is one of the most creative wineries of Barolo, keeping the pioneering spirit of Aldo very much alive. A team of young talents, led by second-generation Giuseppe, Francesca and Isidoro Vajra, is enthusiastically at work to craft some of the most compelling wines of the Langhe. An incredible ratio of manual work goes into tending every hectare. Farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests.
Hand harvested then individually fermented for an average time of 20 days. Malolactic fermentation in stainless steel, followed by raking. Sustainable and organic certified.
Planeta Rose
50% Nero d’Avola, 50% Syrah
Perfectly pink and just delightful with notes of strawberry, pomegranate, hints of hibiscus and a touch of citrus. Packed with fresh fruity aromas that will make you feel like it’s like it is summertime. Juicy, tart, and delicious!
Planeta is located in beautiful Sicily in the province of Agrigento. Hidden within the Menfi hills you’ll find Planeta’s Dispense estate. For five centuries and through seventeen generations, the family has been involved with the course of agricultural evolution in Sicily. Planeta has gone from a small family winery to a large co-operative winery to a collective property and a model of local development. There is a library on site that holds hundreds of books, from 1700 to the present day, all dedicated to wine. It also houses a collection of wine from all over the world and all of Planeta’s vintages. The company’s activities are very focused on environmental sustainability. Through the use of solar panels and biomass production, principally pruning residues to produce energy, through the re-use and recycling of all materials used in the production cycle and the exclusive use of recycled paper for packing and printed materials.
Vinification is similar to that of a white wine: destalking and sent to soft pressing for a brief maceration of one to two hours to achieve a perfect extraction of color. Fermented in stainless steel vats. Certified sustainable in Sicily by SOStain.
Ancarani Centesimino
100% Savignon Rosso (Centesimino)
Rustic and earthy but with some solid fruit notes. Blackberry, currant, balsamic, leather and a little bit of orange peel. Interesting and captivating with a lingering aftertaste.
Located in the hills of Faenza (Emilia-Romagna), Claudio Ancarani strives to make wines that are truly representative of the terroir found there. Ancarani produces minimal intervention wine utilizing only indigenous varietals. Sauvignon Rosso, colloquially known as penny pincher or cheapskate, was thought to be a lost varietal. Some time around 1960 vines were discovered in the walled off garden of a gardener named Pietro Pianori. He had saved it during phylloxera and is now thought to be one of the few ungrafted vinifera vines left on this planet. All Centesimino vines are descended from the cuttings in that walled garden.
Hand harvested organic grapes, use of native yeast, no manipulation of any kind, no new oak barrels - Ancarani uses stainless or cement instead.
HAPPY NEW YEAR 🥂
We hope you had the most wonderful holiday season with those that mean the most to you! We are cheers-ing to the new year with gleeful hope of an exciting and fresh year ahead. 2/3 of this month's lineup are classics that will take you right to the country itself (travel planning, anyone?!). By their side, are two unique blends that will have you looking for more. Enjoy!
La Gerla Poggio gli Angeli
100% Sangiovese
Ripe black cherries, cranberry, earthiness, dried herbs and a hint of spice. Bright with soft tannins. An easy drinking wine perfect for any day!
This vineyard is in Castelnuovo dell'Abate in the southern part of Tuscany. The vines are 15 years old, so La Gerla prefers to make a younger, fresher wine from it. Fattoria La Gerla, named for the old-fashioned conical baskets that grape-harvesters used to carry on their backs, was founded in 1976 by the late Sergio Rossi. Mr. Rossi purchased the property in 1975, originally called Podere Colombaio Santi. Mr. Rossi renamed the property La Gerla and set about restoring the estate and replanting the vines using selection massale. His first vintage was 1976, making La Gerla one of the first 35 bottlers of Brunello di Montalcino; these days, there are 280. Sergio’s wife, Donatella Monforte, now leads a dedicated team to continue Mr. Rossi’s vision.
Sangiovese grosso is the only grape planted on the property. Poggio gli Angeli is made from organically grown young vines in Castelnuovo, in the Brunello zone but not registered as such. Following careful hand selection of the grapes, they arrive at the cellar in 20kg cases so that they are not crushed during transport. Fermented in stainless steel, aged in used Slavonian oak for 4 months.
Clos Chanteduc Cotes du Rhone Rouge 2016
65% Grenache, 35% Syrah
Red fruits, pepper, and light floral aromas. On the palate it's rustic with a bit of earthiness and nice texture. This is your perfect everyday wine!
Owned by Patricia and Walter Wells, the Clos Chanteduc is situated above the historical district of Vaison la Romaine. Their Grenache, Syrah, and Mourvèdre grow from 60-plus-year-old vines on the hillside adjacent to their lovely home. The winemaker is Yves Gras of the famous Domaine Santa Duc in Gigondas. He also manages the vineyard for Patricia Wells, and provides attention to detail both in the vineyard and the cellar.
Patricia is the author of 11 books, the only woman and American to serve as restaurant critic for a major French publication, L’Express, between 1988–1991.
Harvesting of the grapes is done manually with all stalks and stems removed, with a gentle extraction done after sorting. The juice is aged for 12 months on the lees in old wood casks.
Organic and biodynamic.
Domaine Dupeuble Beaujolais Rouge
100% Gamay
Notes of cherry, strawberry, leather and earth. Palate pleasing and layered. Light and bright! A classic and yummy expression of Gamay.
In the hamlet of Le Breuil, deep in the southern Beaujolais, Domaine Dupeuble has been running almost continuously since 1512. The name of the domaine has changed just three times in its history, most recently when the last heir, Anna Asmaquer, married Jules Dupeuble in 1919. Anna’s son Paul, and her grandchildren Ghislaine and Stéphane Dupeuble, manage the domaine. Tradition runs deep in the family, but each generation has also managed to add something new, including increasing the property. Today it comprises 100 hectares, about forty percent of which is dedicated to vineyards. Advocates of the lutte raisonnée (French for “reasoned fight/struggle”) approach to vineyard work, they do not use chemicals or synthetic fertilizers. The wines of Dupeuble represent some of the best values in the Beaujolais today and are widely regarded for their very high quality and eminently reasonable price.
Vines are fertilized with natural compost The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation.
Libertine Roam Red
⅔ Tempranillo, ⅓ Lagrien
Dark juicy berries, dried raspberry, and hints of white pepper. Lively and rich yet elegant. This wine is cool, fun and ready to impress!
Alex Neely had a successful career running a high-end cheese and wine shop, however after some deep thought he decided to turn his focus toward wine-making. He just didn’t want to be the guy that smells like cheese on the bus anymore! Libertine Wine is now Alex and Veronica Neely, self proclaimed producers of neo-natural non-interventionist experimental wines from the Willamette Valley in Oregon. In 2019 they took over the Barncat Vineyard in the Willamette Valley. Between Veronica and Alex, they do 100% percent of the labor. They proudly create unique wines through fearless experimentation.
The meaning behind “Roam” you ask, here’s what the winemakers say: “We are all transient beings trapped within the workings of our immediate environment yearning for the romantic ideation of roaming the immense metaphorical plains without meaning or purpose simply free from the burdens of human existence”. Roam features art from Landon Sheely.
All the wines are fermented in neutral oak with native yeast. Not a single thing is added to the wines other than a fractional amount of sulfite as a preservative.Unfiltered, unfined, organic, sustainable, and LIVE certified.
Oudin Chablis 2018
100% Chardonnay
Bright and crisp. Citrus, green apple, and a bit of honey. Zippy with nice minerality. This wine is dynamic young and can age gracefully for a decade or more.
In 1988 Jean-Claude Oudin and his wife, Christiane relocated from the suburbs to Christiane’s father’s two-hectare vineyard located near the tiny village of Chichée, just south of Chablis. They have recently retired from making wine and their daughters Nathalie and Isabelle have taken over the winemaking reins. The Oudin sisters now farm 10 hectares of vines, where most of the vines have a south and southwest exposure and are located on the hilltops which surround the village of Chichée, including two premiers crus.
Vines are 65 years old. Hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. The wine rests on lees for a year or more before it is bottled. Lightly filtered, minimal sulfites added, organic.
Mesquida Mora Sincronia Negre
Callet, Gorgollasa, Mantonegro, Monastrell, Cabernet, Merlot
Floral aromatics, fresh strawberry, plums and lots of minerality. Herbaceous with a hint of leather! Sincronia is juicy, soft and balanced. Get ready to be transported to beautiful Mallorca!
Bàrbara Mesquida Mora established the groundbreaking Mesquida Mora winery in Mallorca in 2012 near the town of Porreres, producing wines in the DO Plà i Llevant and VdlT Mallorca designations in the southern and eastern areas of the island. Starting the project from scratch with historic vineyards inherited from her mother. Bàrbara’s wines highlight indigenous grape varietals and are a representation of her wine-making family. For the Sincronia series, the labels are composed of small fragments of colored paper. The lighthouse serves as a reminder to always remember the port of exit and, perhaps, the port of return.
Produced from biodynamically estate-farmed red grape varieties. Mesquida Mora also has introduced a regenerative agriculture approach, encouraging biodiversity within her estate vineyards. Following a manual harvest, each of the varieties undergoes a separate fermentation with indigenous yeasts in stainless steel. The wine is then blended and racked into two- and three-year-old French and American oak barrels for six months of aging. Vegan, low intervention and produced in limited quantities.
'Tis the season to be JOLLY ️️
️
We know how the holidays can go, so we got your back with not one, but TWO 1 Liter bottles. That's right, folks. Let the festivities begin! Maybe that extra large bottle get's cracked during prep time, but either way this holiday-inspired, shareable, party friendly bunch is just waiting to join your December fun. We wish everyone a healthy, happy, easeful and joyful holiday season. Cheers!
Montesco Parral
40% Malbec, 35% Cabernet Sauvignon, 25% Bonarda
A delightful mix of fresh red and black fruit, spices and herbs blended with delicate notes of vanilla and smoke. This wine is full of personality! Enjoy with a grilled skirt steak and chimichurri.
Matias Michelini, the owner of Passionate Wines, focuses on low production wines that express the terrior of Valle de Uco in Argentina. His colorful winemaking has made him a rebel of the Argentine wine scene and he likes to produce wine that is light and mineral forward. The bodega was originally owned by Italian immigrants and had been abandoned for more than a decade. Street artists were hired to paint the space with Passionate Wine’s labels on the walls making it a colorful and relaxed space. With names for wines like “Brutal” or “Hulk”, Matias tries to keep his innovative creations approachable and playful!
The Montesco wines are small production wines that focus on place and varietals. Made using sustainable farming practices, native yeast, and aged 12 months in used french oak.
El Serralet Brut Nature
Trepat with a touch of Pinot Noir
Earthy minerality comes through on the palate as this refreshingly bright sparkler offers hints of ginger, honey, apple, and citrus. Savory and a touch earthy with zippy fine bubbles. Drink on Christmas morning!
The Rosell Mir family has cultivated the Can Guineu farm in Subirats, 30 Km south of Barcelona, since the fifteenth century. The family began making wine and brandy in 1776 from their grapes and sold it in bulk. It wasn’t until 1979 that the current owner Josep M Rosell, 17th generation, began bottling the wine under his family’s own brand. His son now helps out, making this an 18 generation family owned winery! The farm has 64 hectares of Xarel·lo, Macabeu, Merlot, Cabernet Sauvignon and Garnatxa Blanca organically grown in Subirats and Sant Sadurní d'Anoia. The vineyards in Subirats, where the winery is, are located between the Subirats mountains and the Noya river and the soils are more loam in the river area and more calcareous in the hills parts.
Typical Mediterranean climate, with hot dry summers and mild winters and all limestone soils. All organic vineyards. The fruit is from 2017 vintage, secondary fermentation in 2018, and disgorged in 2021. Bottled without fining or filtration, zero dosage.
Espera Nat'Cool
100% Castelão
Notes of light raspberry, pomegranate, and forest floor come together with zippy acidity and light tannins. Lower in alcohol for a Portuguese red wine and bottled by the liter, this is meant to be enjoyed fresh! No fuss necessary!
Winemaker Rodrigo Martins started his Espera Project in 2014. The winery and vineyards are located in the Alcobaça region in Portugal which is close to the coast and about an hour and a half by car north of Lisbon. Alcobaça is famous for its large population of Cistercian monks, who have been making wine for many generations. Rodrigo looks to their historical winemaking practices to influence his own winemaking. These wines are a true insight into the terroir of Alcobaça and the history which defines the region. “Espera”‘ means “wait’ in English. Which is a nod to the patience required to produce wine. Nat Cool is not a producer, but a whole range of natural wines produced around Portugal by different producers. Keep an eye out for more unique wines from this project!
Martins has been an outspoken proponent of organic wine around the Lisbon area. Lisbon’s wine association, Comissão Vitivinícola da Região de Lisboa or CVR is considering creating a separate category for “organic wines” in part thanks to him.
With only a 2 day skin maceration, this wine is very pale in color. Hand-harvested then fully destemmed before pressing and fermenting with indigenous yeasts in steel vats. Unoaked.
only with native varieties, working in an organic way in the vineyards and winery. All fermentations are made by indigenous yeasts.
Nibiru Tradition Red
Zweigelt and Merlot
Tradition is a juicy blend packed with ripe red and black fruit, herbs and vibrant acidity. Would do well served chilled.
NIBIRU is located in Thürneustift, a village in the northernmost part of Kamptal. The winery is led by Josef Schenter and Julia Nather. The young couple continue to farm and make wine in Josef’s family home! According to ancient Sumerian scripts, Nibiru is the name of a planet that crosses our solar system every 3,600 years, traveling in the opposite direction than the rest of our planets.The name has come to symbolize their philosophy. As Julia and Josef have stated on their website: "Our wines are willful and determined to follow their own direction. Our principle is honesty."
Farming is organic, with all wines fermented with indigenous yeasts and bottled unfined and unfiltered with sulfur used only at bottling where necessary.
Sabbie di Sutta Cerasuolo
Nero d’Avola and Frappato
This organic red wine combines the intensity of Nero d’Avola and the freshness of Frappato. The floral and fruity notes, together with a warm, full-bodied and harmonious taste, create a perfect blend of persistence and drinkability. Cherry-red in color with vivid violet highlights. An intense fruity aroma featuring notes of raspberries and blackberries. Palate is soft and well-balanced with a good structure.
Just a few miles from the southernmost tip of the Italian peninsula, in a corner of Sicily that smells like Africa, is the lively agricultural center of Vittoria, home to Cerasuolo di Vittoria Classico. The surrounding territory, set between two rivers, is characterized by its fertility and typical Mediterranean climate. The large Bonincontro vineyards are found in the heart of this area historically devoted to making high-quality wines. The characteristic sandy texture soils are ideal for raising the native grapes of Nero d’Avola and Frappato.
Cerasuolo di Vittoria is the only wine with Controlled and Guaranteed Designation of Origin (DOCG) in Sicily and boasts ancient and noble origins. This wine dates back to 1606, the year that marked the foundation of the city of Vittoria. It owes its quality to the terroir, the Southeastern Sicily's climate and most importantly to the quality of the two grape varieties it is made with.
Also know as "Calabrese d'Avola", Nero d'Avola is Sicily's most widely grown red grape variety. The characteristics of this variety, such as its deep color, rich aromas and excellent structure, produce a classic Italian red wine that is known and respected around the world. Frappato is an age-old variety typical of Southeastern Sicily dates back to the seventeenth century. It has fairly elongated bunches and grapes with an intense red, almost violet color, and produces wines known for their heady fruity aromas, freshness and mellow palate. Organic viticulture. Fermented and aged in stainless steel.
Merci, André Jacquinet
Garanoir & Regent
Dark in color and just a touch opaque, this wine begins juicy on the palate but finishes with clarity. Alpine cool forest vibes on the nose, the fruit is accompanied by a touch of pepper, slightly vegetal or even a tea like quality. Super fun to enjoy with or without a meal.
Golden Cluster was born in 2013 by longtime Portland resident, Jeff Vejr - pronounced (V-ee-r). But before launching his own wine project in Oregon, Mr. Vejr was involved with a wine project in Europe. He is obsessed with old vines and the art of blending wines, so he set out to work with a different producer of “old vines” each vintage.
In 2013, Mr. Vejr was brought to the David Hill Vineyard & Winery in Forest Grove, Oregon. He noticed some huge vines and inquired to find out the vines were Semillon; Mr. Vejr’s first white wine love! To know that one of the oldest vineyards in Oregon had 48+ year old Semillon vines on it was a shock to him. There was really only one thing to do, stay in Oregon and make some “old vine” wines. Mr. Vejr still works closely with David Hill Vineyard today.
In the preceding years, Mr. Vejr was able to secure not only the Semillon, but “old vine” Gewurztraminer, Flora, Pinot Noir, and he was instrumental in discovering the oldest known Savagnin Rose vines in the U.S.A. For 50 years these vines were thought to be Gewurztraminer. He was the first in Oregon to make a single varietal bottling of the “old vine” Flora and Savagnin Rose. Golden Cluster is now a family of brands.
Garanoir is a clone of Gamay and Reichensteiner varietals, which was developed in 1970 by André Jacquinet in Switzerland. This grape was created to be an alpine red wine with a deep color and mostly disease resistance, which comes in handy for our cooler Northwest climates. The clone Regent was developed in 1967, but was not commercially viable until 1996. Regent is an interspecific crossing of Diana and Chambourcin varietals. Similarly dark and disease resistant, this grape was created in Germany. Bottled unfined (vegan) and unfiltered.
