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.

October was a gentle entry into the season of fall, but as soon as November 1st strikes - the holidays are just around the riverbend! (literally... so much rain). When creating this selection, we always have your Thanksgiving festivities in mind... delicious wine that will pair with the classic (and funky!) holiday dishes to be served. And if these don't make it to Thanksgiving Day, we don't blame you. They'll have you happily sipping alongside a cozy fall meal or a cuddly night on the couch. Cheers!

DOMAINE DE L’ECU NOBIS “LOVE & GRAPES”

100% Syrah

Fresh, earthy and herbaceous. It has delicate notes of cherry, blackberry, and black pepper. Pairs wonderfully with charcuterie grilled/braised meats. We think this would be an easy start to any holiday dinner!  

“Love & Grapes” was born as a collaboration among winemaker friends curious about the effect of place on grape fermentation. This wine is meant for lively gatherings with friends! Fred Niger of Domaine L’Ecu sourced grapes from 25-30 year old Syrah vines from two hectares planted near the villages of Chateauneuf-du-Pape, Orange and Vaison-la-Romaine in Southern France. He then brought them home to Muscadet in the Loire Valley to finish the fermentation and aging process. Made with care by Fred Niger of Domaine L’Ecu.

The vineyards of Domaine L’Ecu have long been certified organic and biodynamic. In addition, there are a number of “house rules” that apply to all their wines: biodiversity, low yields, harvesting by hand, fermentation with indigenous yeast, no pumping or racking of the must (only gravity), and minimal use of sulfur. All these standards and practices lead to wines that speak for themselves, a true expression of the grapes. Nobis was aged in stainless steel vats, vinified without sulfur, no fining or filtration, with a small amount of SO2 added before being bottled.

PASAELI SEAHORSE

100% Çalkarası

Deliciously lovely aromas of wild strawberries and raspberries on the nose, while the palate is well balanced with good acidity and lush, juicy fruit. Bright, zippy and tropical yet silky smooth with nice minerality.

Paşaeli is a family owned Turkish wine estate that 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. 

Çalkarası (Pronunciation: Chal-kara-see) is grown exclusively in Çal District of Denizli in the Aegean region of Turkey. As a variety, it is very suitable for producing high quality rosé wines due to powerful fruit flavors balanced with good acidity. The grapes for this wine are coming from a single vineyard and at an altitude of 850 meters with warm days and cool nights which helps to preserve acidity. Kept with the skins for an hour and a half. It is fermented in stainless steel tanks and aged on its lees “sur lie” for 3 months to provide complexity. The farm uses sustainable farming practices and grapes are hand harvested.

SPECIAL SAUCE

100% Cinsualt

Super juicy nose and nice tart acidity with delicate tannins. Light and low in alcohol, and easy drinking wine to share with friends. This is an excellent Beaujolais Nouveau alternative for your Thanksgiving table!

This Cinsault is produced in Vacqueyras, an AOC in southern Rhône right below Gigondas and lovingly referred to as the little brother of Châteauneuf-du-Pape. Often a grape that is blended with Grenache and Carignan to add softness and bouquet. Cinsault delivers fresh, punchy reds that are just as floral as they are fruity. Typical notes of this grape can be: raspberry, red currant, tart cherry, violet, and black tea.

Harvest by hand, in crates, to avoid crushing the berries. Partial carbonic maceration.

MAMETE PREVOSTINI BOTONERO

100% Nebbiolo

Interesting and captivating nose of fresh berries, hints of cherry, currant and strawberry followed by scents of rose and violet. This vibrant ruby wine is fresh tasting, dry and so balanced. Simply an explosion of alpine freshness! A versatile food wine for sure, from pizza to soups and appetizers, this one won’t let you down.

From the I.G.T. denomination area of Alpi Retiche in the province of Sondrio in the north of Italy near Austria.

To produce this wine, berries not perfectly intact are eliminated. After a gentle destemming, the grapes, lightly pressed, are sent in stainless steel containers where the alcoholic fermentation takes place in 6 days, during which the must on the skins is incorporated by maceration. After the pressing, the wine, always placed in stainless steel containers, carries out the malolactic fermentation. Here it remains for further 8 months of aging. The process is completed with refinement in bottle.

MATURANA GARNACHA

100% Garnarcha

Some believe Garnacha to be the best Thanksgiving wine and this one from Chile is a top competitor! This old-vine Garnacha has intense aromas of red fruits. Rich and plummy, earthy, with mellow tannins. Notes of dried fruits, licorice and pepper. A fantastic addition to any holiday get together! 

Maturana Wines is a family project based on vines of more than 70 years old, which are worked completely by hand and follow organic principles. In 2010 Chile suffered a major earthquake. Like so many others, winemaker José Ignacio Maturana saw his family house and vineyards destroyed by the quake. It was a major hit to Chile’s wine industry. Forced to rebuild his business, he decided to focus on bringing high-quality wines that reflect Chilean terroir. José Ignacio traveled to Burgundy in 2011 to immerse himself in the techniques used in that region. He then returned to Chile to form Maturana Wine, ready to produce unique wines that represent a sense of place and way of life.

This wine was dry-farmed in Loncomilla, a remote sub-region of the Maule Valley in Chile, south of Santiago. 10 months aging in amphorae, or clay vessels, following a completely natural vinification. The winery uses spontaneous fermentation with wild yeast which leads to a slow fermentation to develop complexity.

AURORA DE ITATA PAIS

100% Pais

Rustic floral aromas with fresh strawberry, pepper and leather. Zesty acidity, delicate tannins that tickle the palate. Finishes with a pleasant herbaceousness and a hint of game.. think Pinot noir! 

The Itata Valley has over 500 years of history and is one of the country’s oldest wine-growing regions. The name Itata comes from the Mapuche people’s language, Mapudungun, and means “abundant grazing”. The vineyards were planted in the 1800s, 200+ year old vines of País are grown over quartz and gray granite soils in Pachagua, Valle del Itata. This D.O is a bit farther south and approaching the coast in relation Maturana Winery, as we talked about above.

Edgar and Karine of Carter-Mollenhauer worked with friends Julio y Carmen Gloria Pérez of Bodega San Valeriano to bring this wine to life. Dry-Farmed, Organic. Hand harvested, 90% whole clusters trodden by feet and carefully fermented with native yeasts. Aging continues in the same concrete tanks without moving for 10 months. Only a minimal amount of SO2 added at bottling.

COMMANDERIE DE LA BARGEMONE ROSE

42% Cabernet-Sauvignon, 30% Syrah, 28% Counoise

‘La Commanderie de la Bargemone' was founded in the 13th Century & is located 10 miles away from the historic city of Aix-en-Provence. In 1250 AD, the Knights Templar built their compound of buildings known as ‘'La Commanderie'' in the heart of the surrounding farm fields. In 1968, the vineyards were replanted on a large scale with 300 acres (120 hectares) in production. The vineyard ‘'La Commanderie ‘' is a traditional Provence vineyard that has been dedicated to producing ‘'Côteaux d'Aix en Provence'' of the highest quality for a few decades. The vineyard essentially represents a single terroir. This glossy peony-pink rose is full of blackberries and wild strawberries on the nose. The palate is light but rounded, a touch of floral compliments the fruit and drinks crisp while finishing with little acidity and bone-dry that makes you want to keep drinking. This is literally the beating heart of ‘'La Commanderie''.

Viticulture and winemaking are 100% organic and certified Organic by EU. Organic viticulture demands precision and consistency. At La Commanderie de la Bargemone we monitor our processes closely all year round, both in the vineyard and the winery. Our grapes are harvested at night to preserve freshness. Cabernet Sauvignon is not widely used in Provence, especially in rosés, but this late-ripening variety delivers freshness, acidity and red berry flavors. Syrah adds a lovely pink color with a discreet glimmer of blue, and excellent, fruit-led aromatic complexity. What makes Commanderie de la Bargemone rosé stand out from the crowd though, is its use of Counoise. This is an oldish variety which fell into obscurity for a while, but is now used in Châteauneuf-du-Pape. We’ve also reintroduced it into La Bargemone’s plantings. It’s a late-ripening grape with little depth of color, but shows a broad range of flavors including spices and florals.

BURA PLAVAC

100% Plavac Mali

Friendly and inviting, just like the Dalmatian Coast, Bura Plavac is a fresh, aromatic wine from the cooler inland vineyard locations on Pelješac Peninsula. Light to medium-bodied, with a delightful sea breeze, salty, mineral, seashell quality. Laced with fruity and bright acidity, vivacious aromas of black currant and cherry with a touch of Dalmatian herbs. The palate gives you those typical chalky and dusty Plavac Mali tannins paired with a ton of fruit and minerality. A vibrant, youthful example of Plavac Mali that is perfect to just sip on a hot day, it is best enjoyed slightly chilled.

The Bura family has one of the longest traditions of winemaking in Dingač and Croatia as a whole, spanning over sixteen generations -- since the year 1410! Located on the steep 45 degree Southern slopes of Pelješac Peninsula, there is no other option than to hand harvest. While this area is known for its big reds, Bura vineyards produce the most unique, delicious and prestigious wine to ever come out of the Dalmatian Coast. As much as there is talk about all the different wineries and winemakers in Croatia, no other winemaker stands out more than Niko Bura and his sacred Bura Dingač. The Bura family’s vineyards are fully organic and are the truest expression of the microclimate and land of Croatia’s southern Dalmatian coast. 

FTERI MOSCHOFILERO

100% Moschofilero 

Troupis Winery is located at an altitude of 700 meters in the region of Fteri or "fern."  This aromatic Greek white is made from the moschofilero grape, a variety known for its exuberant floral perfume and lively acidity; a  natural pair to Mediterranean cuisine. Rich in florality, perfumed with night-blooming jasmine, rose, pear, white peach, citrus, ginger spice. Wine-making at low temperatures helps in the preservation of all the characteristic yet sensitive aromas of the Moschofilero grape.

Troupis winery is situated in the center of the Mantinea Plateau in the Fteri region, the heart of the homonymous wine-growing zone on the Peloponnese. The family has been involved in viticulture since the 1970s, when they cultivated their privately owned Moschofilero vineyards for their own wine for the year and sold the remaining grapes. Troupis winery’s history began in 2010, when the family decided to invest in their privately owned vineyards of a total area of 7 hectares. The economic crisis of 2010 did not stand in the way of the winery’s development, but marked the beginning of a new course for the family business and the future of Moschofilero. Today, our winery produces a variety of labels using alternative winemaking methods which involve ceramic containers, concrete tanks, oak and acacia barrels, as well as skin contact times of several hours or even several days, fermentation with indigenous yeasts and minimum interventions.

ASHLYN PINOT NOIR

100% Pinot Noir

Sourced in Oregon, bottled in Washington, this pleasant but innocuous wine keeps a focus on clear, true varietal character. Medium ruby color, bright cherry plus hints of cranberry and plum are backed by earth, minerals, and bright acidity. broad flavors of strawberry and pie cherry tighten up through the finish, framed with modest tannins and a hint of oak. The most memorable feature here however is the floating, elegant balance of all its elements. 

The fruit here is certified organic, vegan and sustainably farmed from fifteen year old vines in the Kalala vineyard in West Kelowna. Vinification was 100% whole bunch in open top fermenters and the wine spent 13 months in Mercurey barrels.

PARDAS SUS SCROFA

100% Sumoll

Sus Scrofa means wild boar in Latin, the animal that makes its home in the hills of the Alt Penedès, and is the emblem of Celler Pardas.  Sus Scrofa is their youngest wine, easy drinking and vibrant with tons of character, just like the feisty boar pictured on the label! It’s a lighter style of red, similar to a Pinot Noir but with the structure of a Nebbiolo. Red fruits and lavender aromas underlying Mediterranean dried herbs and wet chalk. 

Born in St. Sadurní d'Anoia, Ramon Parera and Jordi Arnan, oenologist and agronomist respectively, started the PARDAS project in 1996, with the idea of ​​making the best possible wines on the Can Comas estate, thus becoming viticulturists-winemakers. “The Finca Can Comas is our cultural landscape and also the place where we live. We are root vine growers. We only cultivate what we have personally grown in the vineyard. We implement a careful, sensitive and empathetic viticulture. For us, making wines is a space of inalienable creative freedom: we make only the wines that we like to drink and that are a reflection of where we are.

There are three elements that define our wines: The personality of our soils and the micro-climate of Can Comas, the character transmits through the vintage, the Soul of wine, the people.”

Grapes are sourced from 3 sites planted with Sumoll ove caly and limestone in 1950, 1999 and 2001. Sumoll was quite popular in the past but the growers started digging it up in favour of easier growing and more productive varietals. Nowadays just about 200 hectares remain planted in Catalunya. Viticulture is certified organic. No herbicides, pesticides nor synthetic products are used. The vineyards are not irrigated and are worked as little as possible to encourage the growth of natural cover crops. Grapes are hand harvested, de-stemmed and crushed. Fermented with native yeast and aged in concrete for 3 months. The wine is bottled without using finning agents, clarification or cold stabilization.

DOMAINE FREDERIC SORNIN MORGON

100% Gamay 

This is made by Domaine Frédéric Sornin, where the eponymous 9th generation winemaker and his son Victor run a tiny group of vineyards and make inspiring, refreshing wines. They work entirely naturally, using ambient yeast and little to no sulfur at bottling. Now their family owns 25 hectares of vines split between Beaujolais-Villages, Lantignie, Cru Regnie and the Cru Morgon “Les Charmes”.

This Morgon is a slightly more rich, dense example of Beaujolais, contrasted with the family's "Victor Sornin Beaujolais-Villages" wine. It has a classic core of ripe cherry fruit with hints of pepper. Very fruity on the palate with nice minerality and a wonderful note of turned earth complemented by fresh violets and a just-grippy-enough-without-being-tannic texture.

The average age of vines are 50-60 year old and his production yield is very low between 20 to 40 hl/ha depending on the conditions of the year. Frédéric farms his land naturally and fermentation progresses in a leisurely fashion with indigenous yeasts. Grapes are hand harvested and only a tiny bit of sulfur is added at bottling. Certified organic farming is practiced and plowing the soil with his horse. Maceration in concrete!

While we're clearly not going to have one of those amazingly sunny and hot Seattle Aprils, here are some solid reds to keep you going and dreaming of BBQ season...

DOMAINE DU SOMAIL MINERVOIS

80% Mourvedre, 20% Syrah

This lovely little Minervois comes from the Languedoc-Roussillon region of France, known to some as the oldest wine region in the world. Dark crimson in color, this complex nose leads with aromas of iris and violet, followed by a touch of almond and dark cherry. It drinks fresh! Generously full bodied with a touch of spice, but balanced in all the nice ways with gentle tannin. 

Domaine du Somail finds it their duty to honor their roots by caring for their vines with biodynamic practices in order to preserve their region’s most valuable resource: vineyards. They prioritize understanding their soil types and using the rhythm of the cosmos to help them reveal the full potential of their terroir and vines. All of their grapes are hand harvested, gently vinified, aged in French barrels, and naturally clarified during the winter before blending and bottling at the estate.

LA GRANACHA COTES DU RHONE VILLAGES

mostly grenache, touch of mourvedre

Created in 2000, “La Granacha” was named as a nod to the Spanish origin of this varietal and the name of this variety in the local dialect. These 80-year old vines produce a big, meaty wine that’s not for the faint-hearted (ABV is 15.5%), but which will reward lovers of full, mouth-coating flavors and tannins. Lots of crunchy, ripe red fruits such as strawberry, raspberry, cherry alongside spices like pepper, licorice. Juicy, meaty, and spicy, this will linger in the mouth for a long time, finishing with chewy tannins. 

Les Vignerons d’Estézargues is a co-operative in the small town of Estézargues which is located at the tip of the triangle between Montpellier and Marseille in southern Rhône. Starting in 1995 the ten different growers in this co-op began to vinify their wine separately and make single cuvées from their best plots. On the heels of the single cuvée project, Les Vignerons d’Estézargues began to practice natural winemaking. They use no cultured yeasts, no filtering, no fining and no enzymes during vinification or aging and only add a small amount of SO2 at bottling. This was aged half in tank and half in French barrels.

ROUTAS PROVENCE ROSE

Cinsault, Grenache, Syrah, Cabernet Sauvignon

The 290 hectare Estate of Chateau Routas is nestled between the old town elegance of Aix-en-Provence, and the white sand beaches that line the Gulf de Saint Tropez. This fresh Provence rose will delight you with freshly sliced watermelon, ripe peach aromas and floral notes that lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish, a classic Provence-style rose that won’t bore you.

Chateau Routas is a sustainably farmed estate that abounds in the agricultural diversity that is key to vine health. The 716 acres encompass wheat fields and olive trees, and black truffles stud the earth. Red poppies give way to brilliant yellow sunflowers, and in the fall, the surrounding forests yield abundant mushrooms-cepes (porcini), fragile girolles, and morels. Helpful insects play their part in keeping the vines disease-free. The elevation is among Provence’s highest, providing cool nights that slow the ripening of the grapes, contributing complexity, and dictating harvests that are up to a month later than those nearer the coast.

ELISEO ROSSO

60% Sangiovese, 20% Cabernet Sauvignon, 20% Merlot

Gualdo Del Re is a 45 hectare, fourth-generation family-run winery. This Super Tuscan offers a ruby red color in the glass with good intensity. Fruity and elegant aromas with layers of complexity including red berries, black fruit notes and pleasantly spicy sensations. Lively and harmonious, with solid structure characterized by a smooth and pleasant tannin that delivers long persistence. A crowd-pleasing wine born from the Tuscan sun!

The vineyards are situated on low hills overlooking the Mediterranean Sea in Suvreto on the Tuscan Coast. The estate's certified 100% organic vineyards were once the hunting grounds of the Holy Roman Emperors and are surrounded by a number of Tuscany’s most renowned wineries. The wines are made by noted enologist Barbara Tamburini.

SORIA FRAPPATO

100% Frappato

All Frappato from the very Western tip of Sicily described as “a wine inviting you to enjoy the silence, to evoke mysterious far places at sunset, this Frappato expresses a modern style able to correctly interpret the sunny and mild climate where it grows”. Ahhhh, that sounds nice. Doesn’t that sound NICE? Like, can I just BE this wine? Enjoying silence and seeking gorgeous secret sunsets. I think I’m gonna be this wine. All month long… heck, all year long! I’m going to correctly interpret the sunny and mild “climate” where I grow.   

Oops! Sorry… back to the wine…

Shiny red ruby in color, a sensorial harmony of wild fruits are disclosed in a fresh way on the nose. This is the key feature of this wine born from the Trapani countryside. Slight mineral notes follow on the nose, then fruity fragrances of black cherries are the background singers to blackberries and small red fruits. All this releases smooth and enveloping sensations on the palate. A little briny, definitely tasty, smooth tannins, and a long finish of blackberries and raspberries.

This wine comes from an estate called Baglio Sorìa, where the vineyards are harmoniously integrated with the breathtaking natural setting at the borders of the nature reserve of the Trapani and Paceco salt pans. This native ancient vine variety, Frappato, comes from the union of both traditional and modern agronomic techniques. The goal in mind is to refine the contour of this dark colored grape that often delivers intense fragrance of grape skins and seeds. This varietal is also grown in other parts of Sicily where the wine expresses more spicy aromas. It is the high percentage of clay with the presence of red marlstones at Baglio Soria that give their frappato a rounded flavor of red fruit, making these grapes absolutely unique in the Sicilian winescape. While it is hard to compare this wine to anything else, the interesting palate makes it almost similar to Cerasuolo (our Northern friend of Lazio), ensuring extraordinary sips.

MAURO MOLINO DOLCETTO

100% Dolcetto

Mauro Molino is nestled in the far Northwest corner of Italy in La Morrrrrrrra (cue strong Italian roll of the “R”), in the heart of Piedmont. Their winery is located just north of Barolo and just south of Alba, the hills are picturesque! Just like the winery itself, this dolcetto is young and dynamic, but strongly connected to its tradition and roots. A bouquet of violet and red fruit touch with a hint of almond. This wine is absolutely delicious on the palate… soft, elegant tannins dance with rose petals, plums, cherries and fresh herbs. True to its Dogliani form, a touch of earth, but the elegance and cleanliness of this wine pursues. 

Founded in 1953 in La Morra, Mauro Molino is located in the town of Annunziata. In 1982, Mauro Molino produced his first bottle of Barolo from the vineyard Conca, known as “the charm of Barolo”. He purchased this land, and other parcels in Barolo crus, while he worked to update and improve the home and land his father passed down to him. Today, Mauro’s firstborn son, Matteo, runs the winery alongside his wife. Their daughter recently joined the team after graduating from Alba Winemaking School, just like her father and grandfather did. While they produce wines from Barolo, Langhe DOC Nebbiolo, and Barbera d’Alba, the total area of land they own amounts to 18 hectares, 50% of which is meant for Nebbiolo for Barolo. Mauro Molino has always operated with the utmost respect for their territory, and Matteo has spearheaded practicing environmental sustainability and organically with as little intervention as possible.

CHEERS, y'all!

LES COTEAUX COTES DU RHONE VILLAGES

80% Grenache, 20% Syrah

Bold doses of cinnamon and mocha accentuate this red wine's plush, forward style. Crushed red-plum and cherry flavors are juicy and straightforward but balanced brightly by fresh acidity and a subtle granite finish.

Boutinot’s philosophy is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages and enriching them with a small proportion of barrel-aged wine from Sablet, Séguret & Cairanne. Boutinot Rhône 'Les Coteaux' is therefore a selection of the best Grenache & Syrah from some of the 17 named Côtes du Rhône Villages. Eric Monnin sources wine from a number of growers with exceptional terroir allowing him the flexibility to select only the very best fruit each vintage. The heart of this wine is lusciously fruity and unoaked with a touch of complexity interwoven from 20% matured for a minimum of 22 months in a combination of new and old French oak barrels.

STARDA LANGHE NEBBIOLO

100% Nebbiolo

A juicy, quaffable little Nebbiolo that paints a fresh, floral and very pretty picture. A light amount of time in oak helps the purity of the fruit come through. Full and round with juicy summer cherries, rose petal, mint and blood orange add character, plus the touch of licorice and earthy spice on the finish. Although, it is the wine's balance that stands out most.

Paitin is one of the oldest wineries in Barbaresco; they consider 1796 their founding but their roots in the area date back even further. Located in Nieve, they house one of the most prized Barbaresco crus, Serraboella. Particularly steep hillsides offer generous exposure for these grapes. These elements paired with respect for nature in their daily routines allows Paitin to operate with Certified Organic practices and practicing biodynamic. 

POGGIO DEL MORO CHIANTI

100% Sangiovese

Bright, medium ruby in color with an open-hearted nose. Violet, ripe cherries, and blackberry on the nose with a hint of Sangiovese spice. Juicy but clean, gruit accentuated, racy, fresh with silky texture and incredible balance.

As Poggio del Moro puts it: 

“In the American slang NU is used to replace the adjective “new”, NEW.

In French, NU means NUDE.

In Scandinavian languages NU is used to say NOW.

In Russian then, NU simply becomes GOOD…

These words are the compass that guided us for our new project which is called Chianti NU. The young essence of our Sangiovese: short maceration with daily delestage, 100% oak-free to maintain the purity of the fruit.

We relied on the simplicity of a NUDE wine without any sort of artifice.

A NEW wine that embodies the great quality of a handmade farm product, made “by hand” in the true sense of the word and from A to Z. But, at the same time, a wine that does not need special ceremonies or long waits in the cellar. A wine to be fully enjoyed NOW, a wine that simply makes us feel GOOD!”

VIN DE SOIF

60% Gamay, 25% Grolleau Noir, 10% Merlot, 5% Cabernet Sauvignon

Gorgeous dark fruit on the nose, drinks savory with a touch of pepper and finishes dry. Try with a slight chill! 

When Vin de Soif was first conceptualized, before the name came about even, the idea was to highlight wines that were fresh, low alcohol and easy to drink. The wine made to drink on several occasions, not just once. Like so many ‘routine’ pleasures in life - a favorite regular restaurant, a go-to cocktail, a staple week-night dinner recipe, etc - reliability, deliciousness, and simplicity are key. And this is what you can count on when you see the Vin de Soif label.

We are working with our growers to produce wines from various regions that speak honestly about where they come from and hold true to the mantra of simply, reliably delicious. They will always lean towards low alcohol  and fresh, bright acidity. The winemaking will always be low intervention and the farming clean. They will hopefully both quench and instill that most sacred of desires: thirst.

LANDHAUS MEYER ROSE

100% Zweigelt

Beautiful light salmon colour. Delicate nose of raspberries, a touch of strawberry and hints of citrus. The palate is dry, light, and fresh with lemon strawberry notes. Tart, crisp, tangy, and refreshing. Soft notes of grapefruit, strawberry, and watermelon.

The epitome of Viennese Heurigen culture, has a centuries-old tradition crafting the finest wines in Vienna since 1683. They have recently established a cooperation with winegrowers of Lower Austria and Burgenland who have been passionately dedicated to cultivating their prime vineyards for generations. The Landhaus Mayer team works solely with typical Austrian grape varieties. Their Zweigelt grows in low-lying vineyards in the area of Burgenland, near Vienna.

FTERI AGIORGITIKO

100% Agiorgitiko

In the glass, it offers the characteristic dark red-purple color or Agiorgitiko, plus fragrances of gooseberry and pomegranate. A supple and spicy flavor with velvety tannins. It leaves pleasant hints of spices and butter caramel on the finish.

Troupis winery is situated in the center of the Mantinea Plateau in the Fteri region, the heart of the homonymous wine-growing zone on the Peloponnese. The family has been involved in viticulture since the 1970s, when they cultivated their privately owned Moschofilero vineyards for their own wine for the year and sold the remaining grapes. Troupis winery’s history began in 2010, when the family decided to invest in their privately owned vineyards of a total area of 7 hectares. The economic crisis of 2010 did not stand in the way of the winery’s development, but marked the beginning of a new course for the family business and the future of Moschofilero. Today, our winery produces a variety of labels using alternative winemaking methods which involve ceramic containers, concrete tanks, oak and acacia barrels, as well as skin contact times of several hours or even several days, fermentation with indigenous yeasts and minimum interventions.