{"title":"All Products","description":"","products":[{"product_id":"cyril-zangs-ciderman-nv","title":"Cyril Zangs, Ciderman NV 330ml","description":"\u003cp\u003eDry Cider\u003c\/p\u003e\n\u003cp\u003eNormandy, France\u003c\/p\u003e\n\u003cp\u003eAfter a career as a book sales rep in Paris, Cyril decided to go back to native Normandy with his family and started making cider. All of his ciders are made from apples, about 32 different varieties, picked on the tree, not from the ground where they already started the process of rotting. The apples are then aged whole in small wooden crates for up to two months before being crushed, pressed, and then transferred to stainless steel tanks where the fermentation starts. They are then bottled while fermenting and placed on the pupitres (the racks used for riddling) for up to a year. No yeasting, no filtering. Cyril Zangs thrives making dry ciders from high-quality fruits. NO ADDED SULFUR, VEGAN. \u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":8235288363095,"sku":"","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_75e9fd94-392d-4c25-b20c-7d27906e19d8.jpg?v=1771891093"},{"product_id":"enlightenment-wines-night-eyes-pet-nat-2018","title":"Enlightenment Wines, Night Eyes Mead 2024","description":"\u003cp\u003eSparkling Mead with Apples, Cherries, Rose Hip, and Sumac \u003c\/p\u003e\n\u003cp\u003eBrooklyn, New York\u003c\/p\u003e\n\u003cp\u003eNight Eyes is made from New York State honey, cherries, and apples, which are fermented together for six months before being infused with hand-picked sumac and rose hips. After aging for another six months in wood barrels, this bone-dry mead goes through a second bottle fermentation that produces its lively effervescence. The label features Nut (Nwt); \u003cmeta charset=\"utf-8\"\u003eEgyptian Goddess of the sky, stars, cosmos, mothers, astronomy, and the universe. Unfined, unfiltered. NO ADDED SULFUR, VEGETARIAN (CONTAINS HONEY)\u003c\/p\u003e\n\u003cp\u003eEnlightenment Wines has been focusing on small batch meads made with wild yeast, foraged herbs, and locally sourced fruit since 2009. Honey sourced from Western New York region. The beekeeper avoids moving them around for pollination, which is how most beekeepers actually make money. His bees are more relaxed and more healthy, and they make better honey, resulting in higher quality mead.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAll ingredients come from New York State. Many are wild-foraged in the Hudson Valley, others are grown by NY farmers we know and trust. All Enlightenment \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003emeads are gluten-free and 100% grain-free.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":19767898898519,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_e04a1ef2-351b-4320-903a-62c7f665e439.jpg?v=1770505251"},{"product_id":"divella-nini-riserva-nv","title":"Alessandra Divella, Nini Dosaggio Zero NV","description":"\u003cp\u003e50% Chardonnay, \u003cmeta charset=\"utf-8\"\u003e50% Pinot Noir \u003c\/p\u003e\n\u003cp\u003eFranciacorta, Lombardy, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eVINTAGE: 2020\u003cbr\u003eDOSAGE: Zero\u003cbr\u003eDISGORGED: January 2024\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis saline-packed sparkling reminded Alessandra so much her father, who grew up basking in the salty and misty air of the port city of Bari, that she named this cuvée after him. A powerhouse of a zero\/zero Franciacorta that brings complexity, depth, and a lingering finish. This mineral-driven wine also evokes notes of bruised fruit and a lightly oxidative quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom clay and limestone soil and a base 2020 harvest. \u003cspan\u003eBlended with 25% of Vin de Reserve made of 50\/50 Pinot Noir\/Chardonnay before the tirage. \u003cmeta charset=\"utf-8\"\u003eHand harvested, indigenous yeast, unfined, unfiltered, and zero dosage. VEGAN, NO ADDED SULFUR.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently. \u003c\/p\u003e\n\u003cp\u003eAlessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her \"feel at home.\" She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics. \u003c\/p\u003e\n\u003cp\u003eZero sulfur \/ zero dosage, Alessandra's wines are 100% méthode champenoise so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning. \u003c\/p\u003e","brand":"Super Glou","offers":[{"title":"Default Title","offer_id":32368961749079,"sku":"","price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_28b305f9-7a65-4575-9644-ac976b7ac6e7.jpg?v=1780703205"},{"product_id":"domaine-montessuit-ayze-grande-reserve-methode-traditionelle-nv","title":"Domaine Montessuit, Ayze Grande Réserve Méthode Traditionelle NV","description":"\u003cp\u003e100% Gringet\u003c\/p\u003e\n\u003cp\u003eAyze, Savoie, France \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNo one could have expected what followed after Jacky Montessuit asked his two sons for some help managing the tiny 0.5 vineyard that Jacky’s father tended. Working as an engineer and builder respectively, Nicolas and Fabrice Montessuit quickly realized that the vineyards of Ayze were calling to them, and four years later the Montessuit brothers had left their former careers to dedicate their days to preserving their grandfathers tiny 0.5ha vineyard. Shortly thereafter, the brothers began to add to their minuscule holdings—and in 2011, Domaine Famille Montessuit was born. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNow stretching across 8 hectares, Nicolas and Fabrice tend to some very special plots: they currently work a 3ha vineyard previously farmed by the Vallier family in the Côte d’Hyot that had been left untended for a number of years. Certain parcels are situated on plots as high as 600 meters up. Their vines range from 70 to 115 years old. These two brothers have quickly become true stewards of Ayze, as their work in the vineyard demonstrates a true investment in farming without excess chemicals. Sheep and chickens are used to combat weeding. They incorporated oregano and other plant-based treatments to combat fungal disease. The domaine is expected to be certified organic by the end of 2021. All harvesting is done by hand. \u003c\/span\u003e\u003c\/p\u003e","brand":"Jeffrey Alpert","offers":[{"title":"Default Title","offer_id":39462436274370,"sku":"","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_cd451a3e-1cb1-425f-b3ce-cfd8464d64bd.jpg?v=1756340117"},{"product_id":"copy-of-chateau-yvonne-saumur-champigny-rouge-2017","title":"Chateau Yvonne, Saumur-Champigny Rouge 2022","description":"\u003cp\u003e100% Cabernet Franc\u003c\/p\u003e\n\u003cp\u003eSaumur-Champigny, Loire Valley, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBiodynamic \u0026amp; certified organic. From 2 hectares of vines ranging from 5 to 80 years in age. Clay\/limestone soils over tuffeau stone. Hand-harvested in small bins. The cold temperature in their caves delays fermentation and gives a natural pre-fermentation maceration. Native yeast fermentation in 38 hl foudres for 4 weeks.\u003c\/span\u003e\u003cspan class=\"moreText\"\u003e\u003cspan\u003e \u003c\/span\u003eMalolactic fermentation occurs naturally during aging in oak (20% new barrels for 12 months). Bottled unfined and unfiltered. VEGAN\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Yvonne estate itself is a special one, for those who don’t know it well: a history dating from the 16th century, when the château was built by the monks at the Abbaye de Fontevraud; winemaking beginning there in the early 1800s. \u003cmeta charset=\"utf-8\"\u003eIn 1997, Yvonne and Jean-François Lamunière decided to recreate the abandoned vineyard with the help of Françoise Foucault. In 2007, Matthieu Vallée took over and decided to keep the name Chateau Yvonne in hommage to the incredible work done by the previous owners. Today the domaine is one of the best producers in Saumur, composed of 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc, spread out over 28 small plots in three villages.  The vineyards have been farmed organically (Ecocert certified) since 1997 and biodynamically since 2012.  Yvonne’s production remains extremely low, averaging only 2000 cs annually. The dominant soils here are limestone and tuffeau stone but outcroppings of gravel and sandy clay give completely different expressions of Cabernet Franc and Chenin Blanc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":39636950352066,"sku":"","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_7384bc7f-78b0-41b5-990a-544a23ca0e0e.jpg?v=1767872624"},{"product_id":"flavien-nowack-champagne-s-a-extra-brut-nv","title":"Domaine Nowack, S. A. - Sans Annee Extra Brut NV","description":"\u003cp\u003e60% Meunier, 40% Chardonnay\u003c\/p\u003e\n\u003cp\u003eVallée de la Marne, Champagne, France\u003c\/p\u003e\n\u003cp\u003eDOSAGE: \u003cmeta charset=\"utf-8\"\u003e1 g\/L\u003cbr\u003eVINTAGE: 2020 + reserve (2012-2019)\u003cbr\u003eDISGORGED: \u003cmeta charset=\"utf-8\"\u003eMarch 2023\u003c\/p\u003e\n\u003cp\u003eThe S.A. (Sans Anne) is a snapshot of the terroir of Vandieres. This non-vintage Champagne shows the terroir of Vandieres with the fruit coming from multiple parcels. Spontaneous fermentation with natural yeasts. Ageing in a combination of stainless steel and small oak barrels. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Ageing on crown cap for secondary fermentation using MCR. VEGAN\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFlavien Nowack is an 8th generation grower and visionary winemaker working in his home village of Vandières. His 10 hectares (~25 acres) of vineyards are farmed organically and biodynamically, with a focus on restoring biodiversity through trees, cover crops, and a variety of wildlife. These bubbles are fermented naturally with minimal sulfur, extended aging in oak, and often five years or more under cork\/capsule before release. The result is elegant, fresh, mineral, textured, and delicate Champagne. Nowack stands out in our Champagne selection for being drier\/leaner than most!\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":40241362993346,"sku":"","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_974ecda6-7099-479e-a7b3-17692fa6eb30.jpg?v=1780703205"},{"product_id":"buelan-compania-de-sacas-manzanilla-sanlucar-de-barrameda-las-canciones-no-1-mirador-nv-375-ml","title":"Buelan Compañía De Sacas, Manzanilla Sanlúcar de Barrameda Las Canciones No.1 Mirador NV 375 mL","description":"\u003cp\u003ePalomino Fino \u003c\/p\u003e\n\u003cp\u003eSherry \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eAndalucia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBuelan Compañia de Sacas is a bottling project of barrel-selected sherries created by Nick Africano, musician and founder of En Rama Sherry Co. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNick works with the wines of Ramiro Ibañez of Cota 45 and Willy Perez of Bodegas Luis Perez through his work with Spanish wine in New York City and with his experience working with José Pastor Selections. He was thrilled when he learned of Ramiro and Willy’s joint project, M. Ant. De La Riva, imported by José Pastor. After meeting Ramiro and Willy a few times in Spain, Nick immediately connected with their ethos, and knew he wanted to work with them in some capacity beyond selling their wine in NYC. They are true modern masters, and will one day be legends of the category. For Nick, it felt like a dream come true to work with them for his first release: an idea Nick had to bottle a sherry to be co-released alongside a new song of the same name.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eLas Canciones No. 1 'Mirador' Manzanilla\u003c\/span\u003e\u003cspan\u003e is a single barrel bottling, Bota #18, of manzanilla selected with the help of Willy Perez and Ramiro Ibañez of M. Ant. De La Riva. A saca of 500 bottles from almacenista, Bodegas del Río, in Sanlúcar de Barrameda, led by 3rd generation capatáz, Luís del Río. \u003c\/span\u003e\u003cspan\u003eIt is a young, lively manzanilla with an average of 3yrs in solera with intense notes of citrus, sea shells, and salt. Literally a stone’s throw from the sandy, brackish delta of the Guadalquivir River...a short drive north past the very end of the Bajo de Guía, it truly captures the terroir of Barrio Bajo in Sanlúcar. The barrel was selected from a row of barrels along the warmer wall of the bodega, and a warmer side of the room, leading to a fresher, more playful expression.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jose Pastor Selections","offers":[{"title":"Default Title","offer_id":40290954608834,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_37817786-3cb5-466a-80cb-51d9b3b41eb4.jpg?v=1760100752"},{"product_id":"coopers-daughter-cacao-maple-vodka-375ml","title":"Cooper's Daughter, Cacao Maple Vodka 375ml","description":"\u003cdiv class=\"col sqs-col-8 span-8\"\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\" id=\"block-yui_3_17_2_3_1503964559125_20807\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eCacao Maple Vodka, 40% \u003cmeta charset=\"utf-8\"\u003eABV\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eClaverack, New York, USA\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eOrganic wheat vodka steeped with 100% organic Peruvian cacao nibs and sweetened with a touch of local organic maple syrup. Despite tasting like a decadent chocolate truffle, this vodka is still 80 proof. Drink with a dollop of ice cream or a drop of grenadine. Mix with fresh berries or espresso. Simple fixings make for an extravagant after dinner drink.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eWoman-owned and family-operated, Cooper’s Daughter sources foraged and farmed Hudson Valley ingredients to make seasonal, small-batch spirits. On the farm, the apple orchards and walnut groves produce vodka, whiskey, and bourbon that are infused with local botanicals. Barrels are handmade on-site to age bourbon and whiskey. The property is part of the historic Jacob Rutsen van Rensselaer House and Mill complex with a distillery and cooperage circa 1805.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cooper's Daughter","offers":[{"title":"Default Title","offer_id":42073047007484,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/products\/image_6ee8d73a-f3b5-4978-a395-b352d932bdd4.jpg?v=1637197442"},{"product_id":"coopers-daughter-black-currant-liqueur-375-ml-1","title":"Cooper's Daughter, Finocchietto Amaro 375ml","description":"\u003cp\u003eFennel Amaro, 20% \u003cmeta charset=\"utf-8\"\u003eABV\u003c\/p\u003e\n\u003cp\u003eClaverack, New York, USA\u003c\/p\u003e\n\u003cp\u003eInspired by traditional Italian fennel amaro from the Amalfi Coast. Roman Gladiators drank Finocchietto because they believed that it was a source of strength. Our amaro is made with wild bronze fennel grown in Copake, NY at FarmOn! Foundation. Made with vodka. Makes for a great digestivo served with a sliver of lemon peel. It also pairs well with blood orange or pink grapefruit in cocktails.\u003c\/p\u003e\n\u003cp\u003eWoman-owned and family-operated, Cooper’s Daughter sources foraged and farmed Hudson Valley ingredients to make seasonal, small-batch spirits. On the farm, the apple orchards and walnut groves produce vodka, whiskey, and bourbon that are infused with local botanicals. Barrels are handmade on-site to age bourbon and whiskey. The property is part of the historic Jacob Rutsen van Rensselaer House and Mill complex with a distillery and cooperage circa 1805.\u003c\/p\u003e","brand":"Cooper's Daughter","offers":[{"title":"Default Title","offer_id":42073083216124,"sku":"","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/products\/image_5878f21e-0e52-44fa-9416-6884b6bf7932.jpg?v=1637197484"},{"product_id":"champagne-a-lamblot-champagne-brut-mouvance-17-nv","title":"Champagne A. Lamblot, Mouvance 17 Brut Nature [2017] NV","description":"\u003cp\u003e66% Meunier, 22% Pinot Noir, 12% Chardonnay\u003c\/p\u003e\n\u003cp\u003eMontagne de Reims, Champagne, France\u003c\/p\u003e\n\u003cp\u003eSparkling White Wine\u003cbr\u003eVINTAGE: 2017\u003cbr\u003eDOSAGE: Zero, Brut Nature\u003cbr\u003eDISGORGED: May 2021\u003c\/p\u003e\n\u003cp\u003eAlexandre Lamblot is part of a new generation of natural-leaning vignerons making waves in Champagne. He farms 3.5 Ha of vines scattered across Vrigny, Chenay, Janvry and Gueux which are a combination of vines he inherited from his family and some that he rents and farms himself.\u003c\/p\u003e\n\u003cp\u003eTo increase biodiversity, he minimizes tilling (using only light, mini tractors when he scratches the soils), allows indigenous plants to grow, sends chickens in the vines to feed and fertilize, and he embraces Vitoforestry, planting around 100 different species of trees in each hectare.\u003c\/p\u003e\n\u003cp\u003eHis attention to detail is carried into the cellar where each press is vinified on its own and ferments with indigenous yeasts in a mix of 228 to 600-liter barrels, mostly used. Lamblot bottles the wines at around 11 months without fining, filtration or cold stabilization. SO2 levels are kept relatively low, around 15-20 mg total at bottling. The resulting Champagnes are reminiscent of the brooding power and intensity of Cedric Bouchard with the voodoo Meunier complexity and magic of Jérome Prévost.\u003c\/p\u003e\n\u003cp\u003eComplex and bright, Mouvance is a blend of Meunier, Pinot Noir and Chardonnay from old vines plots in the villages of Vrigny and Chenay. The term \"Mouvance\" translates to \"movement\" and refers to the dependence of one phenomenon on another. From endless efforts in the vineyards to meticulous details in the cellar, Alexandre Lamblot is in constant motion and this wine is emblematic of the spirit of a domaine that is going places.\u003c\/p\u003e","brand":"Polaner","offers":[{"title":"Default Title","offer_id":42085630345468,"sku":"","price":118.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_516ab416-ee3f-4de8-ad3a-bd83d9fd6154.jpg?v=1773326262"},{"product_id":"champagne-nowack-champagne-1er-cru-cru-dorigine-cuis-2015","title":"Domaine Nowack, Cru d’Origine 'Les Riceys' Extra Brut 2015","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Pinot Noir \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eCotes de Bar, Champagne, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eVINTAGE: 2015\u003cbr\u003eDOSAGE: Zero (3.4g\/L residual - Extra brut)\u003cbr\u003eDISGORGED: March 2022\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThis bottling from a single parcel in Les Riceys in the Cotes de Bar represents Nowack’s curiosity about other terroirs outside of his particular home of Vandières. This vineyard was planted in 1980 and 1985 on a southern exposure at 280 meters on marnes franches (clay\/calcaire soils very close to the surface\u003c\/span\u003e\u003cspan class=\"moreText\"\u003e\u003cspan\u003e \u003c\/span\u003ecovered by only a little soil). Vinification is with fully spontaneous\/natural yeasts. Base wine is unfined and unfiltered w\/no cold filtration; secondary fermentation is triggered with natural grape must. Aging is done in small oak barrels. Disgorged after 60 months on the lees. No dosage but residual sugars of 3.4 g\/l.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"moreText\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eFlavien Nowack is an 8th generation grower and visionary winemaker working in his home village of Vandières. His 10 hectares (~25 acres) of vineyards are farmed organically and biodynamically, with a focus on restoring biodiversity through trees, cover crops, and a variety of wildlife. These bubbles are fermented naturally with minimal sulfur, extended aging in oak, and often five years or more under cork\/capsule before release. The result is elegant, fresh, mineral, textured, and delicate Champagne. Nowack stands out in our Champagne selection for being drier\/leaner than most!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":42097001464060,"sku":"","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_77f77301-c971-45e7-8445-89256eca8c78.jpg?v=1761790714"},{"product_id":"frank-cornelissen-etna-munjebel-perpetuum-1-rosso-nv","title":"Frank Cornelissen, Etna Munjebel Perpetuum 1 Rosso NV","description":"\u003cp\u003e100% Nerello Mascalese\u003c\/p\u003e\n\u003cp\u003eSicily, Italy\u003c\/p\u003e\n\u003cp\u003eFrom the producer-\u003c\/p\u003e\n\u003cp\u003eThe first bottlings of our MunJebel® rosso classico were blends of 2 vintages which I have always liked as it gives a good idea of a larger area instead of a vintage wine. When I stopped blending vintages as of the 2012 vintage to search for more precision, I kind of missed the evolved “old-school” style of the first wines I produced and so I decided in 2016 to produce a similar style wine again, applying the “perpetual” method of great solera wines. The first edition will be a blend of 2015, 2016, 2017 and 2019. We will be bottling 25% of this first edition in 2021 and adding the selected wine of the 2020 vintage to fill up the tank again. Perpetuum is born!\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":42732669731068,"sku":"","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_fb94c8a1-3e88-47dc-ab77-cb13ed12e34f.jpg?v=1765427580"},{"product_id":"borachio-battered-sav-2020","title":"Borachio, Battered Sav 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e75% Chardonnay, 25% Savagnin\u003c\/p\u003e\n\u003cp\u003eSouth Australia, Australia\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOrganic. Fruit comes from the very sandy soils of the Fleurieu Peninsula. Whole-cluster pressed, some co-fermentation, fermented to nearly dry in stainless steel, then moved to various old barrels for a rest. On barrels for this cuvée, Mark says, “225, 300 and 500L. If I had my way the barrels would be BIGGGGER, but we work with what we got.” Unfined, unfiltered, no added SO2. This is an extraordinary wine that approximates the prettiest versions of ouillé styles of whites in the Jura—Céline Gormally of Les Dolomies is one of Mark and Alicia’s favorite winemakers; you can see the reference here.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":43267433496828,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_18b62406-277f-4809-a3ba-c1776c8b6ce8.jpg?v=1780703205"},{"product_id":"vouette-sorbee-champagne-brut-nature-blanc-dargile-nv","title":"Vouette \u0026 Sorbée, 'Blanc d'Argile' R19","description":"\u003cp\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp\u003eCôte des Bar, Champagne, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVINTAGE: 2019\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOSAGE: Zero - Brut Nature\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDISGORGED: February 3rd 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan\u003eVineyards: \u003c\/span\u003eBiaune, Vouette, Fonnet in \u003c\/span\u003eBuxières sur Arce. \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eClay and Limestone with subsoil Kimméridgian. 25 year old vines, farmed biodynamic. \u003c\/span\u003e\u003cspan\u003eAltitude of \u003c\/span\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e250m. NE exposure. \u003c\/span\u003e\u003cbr class=\"wixui-rich-text__text\"\u003e\u003cbr class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eNative yeasts, No chaptalization, Vinification and aging in four-wine oak barrels, Malolactic fermentation without inoculation, Natural cold stabilization, Disgorgement without dosage. \u003cspan\u003eTotal Production: \u003c\/span\u003e15,000 bottles. \u003cmeta charset=\"utf-8\"\u003eMineral, nougat, salty and long.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSince 1998, Champagne Vouette \u0026amp; Sorbee is the creation of husband and wife Bertrand \u0026amp; Helene Gautherot. The Domaine is situated in Buxieres-Sur-Arce in the Cote des Bar. Five hectares of Pinot Noir, Chardonnay and Pinot Blanc planted on Kimmeridgian slopes and a small part on Portlandian called Sorbee. The vineyards are certified Demeter and ecocert. The farming is very mindful of the environment: compost made on the estate, only use of horse or light tractor, fruit trees reintroduced, domesticated cows.\u003c\/p\u003e","brand":"Avant Garde","offers":[{"title":"Default Title","offer_id":43378064195836,"sku":null,"price":154.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/blanc-d_argile.jpg?v=1761838648"},{"product_id":"marnes-blanches-eaux-de-vie-de-marc-du-jura-nv","title":"Marnes Blanches, Marc du Jura NV 750ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDistilled grape spirit, 47% ABV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade with \u003cmeta charset=\"utf-8\"\u003earomatic Jensillard Savagnin grapes aged in glass\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan color=\"#2a2a2a\" size=\"3\"\u003eNatives of the Jura, but from farming rather than winemaking backgrounds, Géraud and Pauline Fromont began this Domaine when they were in their mid-20s, and are ambitious, talented winemakers. \u003c\/span\u003e\u003cspan color=\"#2a2a2a\" size=\"3\"\u003eThe Marnes Blanches vineyards are divided between three towns: Cesancey, Vincelles, and Ste-Agnès. The Fromonts acquired their Cesancey vineyards first, and those feature the “white marl” soil that gives the Domaine its name, with topsoil of limestone. The vineyards in Ste-Agnès and Vincelles are primarily red marl, with fossilized limestone. With vines up to 100 years old and interesting local strains such as Melon-Queue-Rouge and Savagnin Muscaté, the Fromonts have excellent material to work with in the cellar. They began farming organically immediately upon beginning the Domaine in 2006 and are now Ecocert certified, with plowing between rows. \u003c\/span\u003e\u003cspan color=\"#2a2a2a\" size=\"3\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":43692249547004,"sku":"","price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/BC9966C7-B6A9-4F2B-8CB9-8B0DDAF3C588.heic?v=1761850073"},{"product_id":"gut-oggau-winifred-rose","title":"Gut Oggau, Winifred Rosé 2023","description":"\u003cp\u003eBlaufrankish \u0026amp; Zweigelt\u003c\/p\u003e\n\u003cp\u003eBurgenland, Austria\u003c\/p\u003e\n\u003cp\u003eGrapes are hand harvested and destemmed. This vineyard is used just to make a rose, so there is no saignee from a red wine.  Fermentation takes place in used 500, 1000 and 1500-liter barrels. The wine goes through elevage in 500-liter barrels for about 8 months, with no batonnage. VEGAN, NO ADDED SULFUR.\u003c\/p\u003e\n\u003cp\u003ePersonality: The daughter from Timotheus’s first marriage, which ended suddenly when his wife disappeared mysteriously over night. Just like her cousins, Winifred has a winning and open personality, is sociable, and of a cheerful disposition. Upon a first encounter she can appear to be somewhat shy and reticent, but those that make her acquaintance remember her as a unique, refreshing and charming young lady with an inquisitive mind.\u003c\/p\u003e\n\u003cp\u003eGut Oggau is a project in the small town of Oggau in Burgenland, Austria, started by Eduard and Stephanie Tscheppe in 2007. Before starting the winery, Eduard made conventional wine with his father in Styria, and Stephanie’s family owned and operated the Michelin starred restaurant Taubenkobel. They painstakingly restored the 17th century winery that had been abandoned for 20 years, including its 200-year-old screw press. The vines’ 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on vines biodynamically, where they are now Demeter certified.\u003c\/p\u003e\n\u003cp\u003eWhen they began to work with the wines in the cellar, they noticed that each wine seemed so alive with its own personality, that they decided to craft labels centered around the personality inside each bottle. Thus they created a family of wines: each wine is given a name of one family member and the artist Jung von Matt draws a face for each label. The children, are wines that are more forthright, light, bold and energetic. The parents, come from vineyards with a little more direct sun exposure and therefore more ripeness producing wines with more body and power. And finally the grandparents are from two single vineyards of older vines that produce the most traditional wines from their lineup. \u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":43695991521532,"sku":"","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d21d8169-0408-4ad0-a469-f5f60bf119c5.jpg?v=1773712402"},{"product_id":"envinate-albahra-magnum-2021","title":"Envinate, Albahra 2021 1.5L","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e70% Garnacha Tintorera, 27% Moravia Agria, 3% Garnacha Tinta\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCastilla-La Mancha, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eGarnacha Tintorera from 3 parcels near Albacete planted in 1989, Moravia Agria planted in 1976 near Manchuela, grown on calcareous, clay, and sandy soils at 710-800m elevation. Viticulture is organic and vines are trained en vaso.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor the Garnacha, grapes were foot trodden with 60% whole bunches, and macerated in open concrete vats for around 10-15 days. For the Moravia, all grapes were destemmed and macerated whole berry for 7-10 days in concrete, with a slow addition of some stems. Everything was pressed and completed malolactic fermentation in concrete and foudre (Garnacha) and neutral 228L \u0026amp; 500L barrels (Moravia Agria). The wine aged on fine lees for 8 months before bottling in June without fining or filtering, and with only a very small addition of sulfur. VEGAN.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEnvínate (translates as \"wine yourself\") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the \u003cem\u003eterruño\u003c\/em\u003e of each parcel in a clear and concise manner.\u003c\/p\u003e","brand":"Jose Pastor Selections","offers":[{"title":"Default Title","offer_id":43943660650748,"sku":"","price":71.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_778795bd-23e2-4e8f-8a1a-a3d8f39d12c2.jpg?v=1761790714"},{"product_id":"black-lamb-kabaj-ghost-rider-2009","title":"Kabaj, Black Lamb Ghost Rider Amber 2009","description":"\u003cp\u003eTocai Fruliano, Rebula, and Malvazija\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGoriska Brda, Primorska, Slovenia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e6 months skins maceration. 3 years in large old oak. VEGAN, NO ADDED SULFUR.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHoney, dried apricot, and umami notes. Earthy and savory with a very dark amber color and full body. Pair with oysters, lamb, or mezze spread. Drink cellar or room temp.\u003c\/p\u003e\n\u003cp\u003eJean Michel was born in Paris, France. His homeland marked significantly his life and his profession. He grew up in the multicultural part of Paris and he spent the summers working near Bordeaux, where he encountered his greatest passion – the art of wine making. He gained knowledge, experience and discovered the secrets of viticulture in various French wine regions and cellars; Chateau De Jau Rivesaltes, Michel Laroch, Domaine Bordenave Longon.\u003c\/p\u003e\n\u003cp\u003eHe continued his professional life working in the wine cellar Borgo Conventi in neighboring Friuli, where he worked as the main cellarman for many years. His marriage to Katja Kabaj in 1989 finally made him settle down at the Kabaj homestead in Šlovrenc in Goriška Brda. The 1993 vintage was his first vintage at the Kabaj. Jean Michel is particularly proud of his wine produced by the traditional Georgian method of wine storage in kvevris (amphoras). He uses \u003cmeta charset=\"utf-8\"\u003e3500L clay kvevri, made of Georgian clay from the Georgian village Imereti, buried in the ground.\u003c\/p\u003e\n\u003cp\u003eThe grape varieties are typical of the Brda wine region: Ribolla, Malvasia, Sauvignon Vert (Tokai \u003cmeta charset=\"utf-8\"\u003eFriulano), using only healthy grapes at the peak of their ripeness. Average vine age is 30 years; vines are planted on terraced slopes. Vine training is single Guyot. The Kabaj family cultivates 12 hectares of vineyards, at two sites in Brda (Šlovrenc, Belo), with 55,000 total vines planted.\u003c\/p\u003e","brand":"Black Lamb","offers":[{"title":"Default Title","offer_id":44032506626300,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_970a5bd4-4e42-445f-a899-88ac95e60241.jpg?v=1773963435"},{"product_id":"current-cassis-spritz","title":"C. Cassis, CC Spritz Can 355ml","description":"\u003cp\u003eBlackcurrant Liqueur Spritz\u003c\/p\u003e\n\u003cp\u003eRhinebeck, New York, USA\u003c\/p\u003e\n\u003cp\u003eC. Cassis Aperitif Spritz! Rachael Petach makes C. Cassis products with blackcurrants sourced from local Hudson Valley farmer Greg Quinn at CurrantC. The currants undergo native yeast fermentation. Verbena, cardamom, bay leaf, citrus, and a New York neutral grain spirit is added. The Spritz cans are her Blackcurrant Aperitif Liqueur, along with crisp seltzer, and wild honey! \u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":44033059127548,"sku":"","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d7285bc1-e955-47d6-bcde-77eea849fd20.jpg?v=1768675132"},{"product_id":"naturale-vermouth-rosso","title":"Azienda Agricola COS, Naturale Rosso Vermouth 750ml","description":"\u003cp\u003eNero d'Avola + organic herbs \u0026amp; botanicals\u003c\/p\u003e\n\u003cp\u003eSicily, Italy\u003c\/p\u003e\n\u003cp\u003eNaturale is a joint venture between two close friends whose work both focus on artisanal, organic ingredients: Giusto Occhipinti of the winery COS in Acate, Sicily and Simone Sabaini, founder of the artisanal chocolate producer, Sabadi, in Modica, Sicily. Their idea was to realize a vermouth project “…dove il protagonista é il vino…” where the protagonist is the wine. The project is inspired by their friendship and their love for Sicily. The products themselves are Sicilian in every way, the base wine is Sicilian but also many of the herbs and aromatics used in the products are Sicilian as well. Their initial releases from Naturale include a red vermouth whose base is Nero d’Avola, an orange vermouth whose base is Moscato, and a Bitter Vino whose base is Cerasuolo di Vittoria. These are all drinks which are great on their own as an aperitivo or digestive but can also be used to enhance cocktails or create new ones!\u003c\/p\u003e","brand":"Polaner","offers":[{"title":"Default Title","offer_id":44287411519740,"sku":"","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_9f6e4cd6-b3e6-4842-87e8-ab68e106b39f.jpg?v=1788837101"},{"product_id":"lady-of-the-sunshine-chardonnay-chene-vineyard-edna-valley-2021","title":"Lady of the Sunshine, Chardonnay Chêne Vineyard 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Chardonnay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSan Luis Obispo, California, United States \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBiodynamic. Located on the south west side of the Edna Valley AVA, 4 miles from the ocean, Chene is a 6.5 acre vineyard that is densely planted with 12,000 vines, making up 5.5 acres of Pinot Noir and 1 acre of Chardonnay. The Chardonnay vines were planted in 2011 and the soil composition is a mix of sandy and volcanic rock. The grapes were harvested on September 6th and were foot tread and soaked on skins for 24 hours before being whole bunch pressed. The juice was barreled down to neutral French oak barrels and fermented with native yeasts. Battonage and aged sur lie for 10 months in the same barrels they fermented in. Bottled unfined and unfiltered. VEGAN 120 cases made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"moreText\"\u003e\u003cspan\u003eGina Hildebrand grew up on her family’s eighty-six acre Biodynamic certified farm, Narrow Gate Vineyards, in the Sierra Foothills of Northern California. After obtaining her degree in Wine and Viticulture, she spent several years working with different winemakers who focused on responsible farming in France, New Zealand, Oregon, and the Napa Valley. Gina returned to her home state of California, and established Lady of the Sunshine in 2017. Her wines are a playful expression on California sites that are serious about farming, and are made with wild yeast, neutral oak, and are not fined or filtered. \u003cmeta charset=\"utf-8\"\u003eGina and her husband, Mikey, run Scar of the Sea and Lady of the Sunshine together out of their winery in San Luis Obispo, CA.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":44380495216892,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_9fcb5091-703c-4f73-9b72-6577f3a7d922.jpg?v=1768675132"},{"product_id":"frantz-saumon-le-chapitre-2019","title":"Frantz Saumon, Le Chapitre 2019","description":"\u003cp\u003e100% Chenin Blanc\u003c\/p\u003e\n\u003cp\u003eLoire Valley, France\u003c\/p\u003e\n\u003cp\u003e1 of 5 single plots that Frantz elaborates into single vineyard releases when the vintage allows. These vines were planted between ’68-’98. Elevage is all old barrique for 14 months. This is one to cellar – Le Chapitre is powerful.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrantz Saumon established his domaine in Montlouis-sur-Loire in 2002, after a few stints as a forester here (in France) and there (in Canada), and a stage with Christian Chaussard of Domaine le Briseau, an influential voice in the “vin naturel” world who passed away not long ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe has always practiced organic\/biodynamic agriculture and raises his wines in a variety of fiberglass and stainless steel tanks as well as wood vessels of different sizes. Frantz’s winemaking style seems to be about purity, always looking for clean wines and thriving for dryness. He also has a great talent at making pétillant naturels, some of the best ones of the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":44465402544380,"sku":"","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_e2bd7a33-6d55-4473-a585-cc782cacfbb8.jpg?v=1765427550"},{"product_id":"rim-emporda-emporda-blanc-jan-2021","title":"RIM Emporda, Jan Blanc 2021","description":"\u003cp\u003e30% Grenache Blanc, 30% Grenache Gris, 20% Macabeu, 20% Carignan Blanc and a mix rare native Empordà white varieties (Picapoll, Jaqueì, Jauminc, SaixalaÌ)\u003c\/p\u003e\n\u003cp\u003eEmporda, Catalonia, Spain\u003c\/p\u003e\n\u003cp\u003eAll white varieties co-macerated for 24 hours, pressed off to ferment in stainless steel tank. Rested on full lees for around six months before bottling. This rarest of wines from RIM comes from one single bush-trained vineyard, 100+ years of age. One of the oldest parcels at the heart of the bottling belongs and is tended to by Jordi’s elder friend in Rabós named Jan; it was planted by Jan’s grandfather immediately after phylloxera destroyed most vineyards in the area. The vineyard is only .2ha, and is predominantly planted to red varieties, so the quantity of Jan Blanc produced is miniscule. An homage to knowledge of viticulture in Empordà from an earlier time.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJordi Esteve is a really special human and vigneron. Born in Girona, but with ancestral roots in the tiny Alt Empordà village of Rabós, Jordi is one of those rare people who will pack up their urban lives and move to impossibly small places, places fully grounded in agriculture and traditional practices on the brink of being lost forever—to industry, globalization, city living. Jordi initially came to winemaking as an extension of culinary studies in Girona – specifically a food engineering course, where he studied fermentation and became very intrigued. Around five years of working in various cellars as a technical assistant then led to vineyard work, and then, as Jordi puts it, he felt “a call from the land to tend it and learn, a call that continues every year.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoving to his grandfather’s hometown of Rabós in 2014, Jordi began to seek not only vineyards to work but also people from whom to learn. He was the youngest person in the village by far and was initially greeted with a bit of suspicion; eventually, however, he began to make friends with the older residents of Rabós. These folks began to share with him their knowledge of how wine was made in the intense hills of the Alt Empordà before industry removed the majority of the population to the bigger cities to work factory jobs. In some cases, Jordi even was hearing oral accounts of pre-phylloxera winemaking—and phylloxera and war that were the one-two punch that destroyed what previously was a huge and vibrant winemaking community all throughout this appellation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNow, with the help of some amazing local mentors and tips on old vineyards hidden amongst the forest, scrub, and olive groves of these mountain foothills, Jordi is working six different parcels, two owned, four rented; all of the vineyards are bush-trained, which is the tradition here; all farming is organic; everything is done with meticulous, even meditative hand labor. The vineyards’ yields are laughably low. These parcels and Jordi’s work with them, however, manage to express the particular intensity of the region, so different from the rest of Catalunya: it borders on wilderness. The wines at RIM, entirely conducted in stainless steel via spontaneous fermentation, have an unlikely elegance and vibrance, but they’re underpinned with the intensity of mountains rammed up against the sea; they speak of hard soils and an exposed, rugged place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJordi says: “The Empordà, specifically in the area where we live, is a hard land, with very extreme slate and a lot of sun. This, added to the old varieties—the Garnachas and Carignan—communicate enormous power. With red wines, I look for a certain maturity that conveys this idea of power, but I try to give a contrast in the cellar, more freshness from shorter macerations. With the rosés and whites, I also look for a certain maturity, but I like the wines to come out light enough, around 13% alcohol. (In the Alt Empordà, this conveys proper ripeness of fruit while still being ‘light.’) In a more philosophical sense, I look for a balance between technique and authenticity; I look for depth in wines. As a taster, I like to drink authentic wines, which are well-made but also a point of ‘naturalness’ that takes you to the vineyard when you drink. This point of balance is not easy to achieve—sometimes the wines have ‘escaped’ to wilder spaces that may not be my goal, but it is part of the learning process.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe get a tiny amount of the wines from RIM each year, as Jordi only tends about six hectares and produces around 15,000 bottles annually, depending on vintage. We’re tickled to have them, however—few producers render wines that speak so transparently to the place and the traditions out of which they arise. These are intellectually challenging wines, in their way – the rosés are ruddy and tawny; the top white ‘Jan Blanc’ like a great dry Jurançon with age; the top reds, while the finest wines at the Domaine, are for lovers of rawhide, dirt, and roses. (Devotees of the northern Rhône are not remiss in investigating.) We’re proud to represent this small winery and Jordi’s labors, however, as we know both north and south of the Pyrenees, and really along the shores of the Mediterranean, there’s almost nothing being produced quite like RIM.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":44467565658364,"sku":"","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_fce19229-3d25-408b-8330-1483fa9e4dc2.jpg?v=1768675132"},{"product_id":"marnes-blanches-vin-de-paille-2019","title":"Marnes Blanches, Jura Vin de Paille 2019 375ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSavagnin, Chardonnay, and Poulsard \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVines planted in red and brown marl in Sainte Agnès, between 25 and 50 years old. The grapes are dried on straw mats before the concentrated juice is gently pressed into barrel for fermentation. After six years in barrel, the wine is racked and bottled. 120g\/l RS. Elegant and aromatic dessert wine!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan color=\"#2a2a2a\" size=\"3\"\u003eNatives of the Jura, but from farming rather than winemaking backgrounds, Géraud and Pauline Fromont began this Domaine when they were in their mid-20s, and are ambitious, talented winemakers. \u003c\/span\u003e\u003cspan color=\"#2a2a2a\" size=\"3\"\u003eThe Marnes Blanches vineyards are divided between three towns: Cesancey, Vincelles, and Ste-Agnès. The Fromonts acquired their Cesancey vineyards first, and those feature the “white marl” soil that gives the Domaine its name, with topsoil of limestone. The vineyards in Ste-Agnès and Vincelles are primarily red marl, with fossilized limestone. With vines up to 100 years old and interesting local strains such as Melon-Queue-Rouge and Savagnin Muscaté, the Fromonts have excellent material to work with in the cellar. They began farming organically immediately upon beginning the Domaine in 2006 and are now Ecocert certified, with plowing between rows. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":44798426120444,"sku":"","price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a4f26661-1b5d-4ac3-88dd-25f62465e9e4.jpg?v=1768675132"},{"product_id":"ariane-lesne-picrochole-2021-1-5l","title":"Ariane Lesne, Picrochole 2021 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThis Item is only available for Local Pick Up\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Pineau d'Aunis\u003c\/p\u003e\n\u003cp\u003eCôteaux du Vendômois, Loire Valley, France\u003c\/p\u003e\n\u003cp\u003eYoung vines of pineau d’aunis, 17 and 30 years old respectively, from the top of the parcel. Just over two months of maceration with some remontage, all done in tank.\u003c\/p\u003e\n\u003cp\u003eAriane Lesné has been working in wine since the early 1990s after leaving university with a postgraduate degree in management and marketing, specifically in the area of wines and spirits. In 1994, she joined the Repaire de Bacchus, a chain of Parisian wine stores. It was in 1998 that Ariane worked her first harvest in Burgundy and led her to complete her training with a Professional Patent Manager Farmer, with the goal of one day managing her own domain. She stayed in Burgundy for six years, where she had the chance to work with one of the seminal (now certified biodynamic) domaines in Nuits St. Georges, Domaine de l’Arlot.\u003c\/p\u003e\n\u003cp\u003eIn the mid-2000s, Ariane went to Great Britain to work for an English wine merchant who introduced her to the world of fine wine speculation, but in 2008, she returned to Paris to take up the trade of wine merchant. It was here that she was first immersed in the world of organic, biodynamic, and natural wines which fueled her desire to return to the land.\u003c\/p\u003e\n\u003cp\u003eDuring this time she was falling under the spell of pineau d’aunis, specifically the 2005 vintage of Domaine de Montrieux Rouge, which reminded her of the texture of the pinot noir that she loved so much but with an added aromatic side typical of the grape variety. This was the spark that then led to a deeper interest in the region the variety is grown — that is in and around Touraine and Anjou — and a quest to taste all the wines made from it. After a few years of exploration, it was settled that this is where she was going to live.\u003c\/p\u003e\n\u003cp\u003eShe took the reins at Domaine de Montrieux in the Côteaux du Vendômois in spring 2015, where she has been since.\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":44798459412732,"sku":null,"price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c257f90a-1b74-49d8-8a71-0e06f37fa2ef.jpg?v=1767872802"},{"product_id":"pearl-morissette-fogue-2021","title":"Pearl Morissette, Fougue 2021","description":"\u003cp\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp\u003eNiagara Peninsula, Ontario, Canada\u003c\/p\u003e\n\u003cp\u003eA high density planting of Chardonnay in the Home Vineyard in the Creek Shores VQA pressed whole cluster into concrete and old foudre. It ages in those same vessels on its primary lees for 23 months. The 2021 has bright acidity and vivid fruit with a shimmering weightless quality.\u003c\/p\u003e\n\u003cp\u003eFrancois’ career in wine began in his early 20s when he spent a year working for Domaine Alain Gras in Saint-Romain, learning about the traditional winemaking methods of the region. Once he moved back to Quebec, he worked towards becoming a sommelier and spent the rest of the 1990s building some of the most ambitious wine lists in both Quebec and Ontario. In 2000, the call of the vines was too loud to ignore and he moved back to France to pursue winemaking full-time, working for some of the most famous producers in the Côte d’Or including Frédéric Mugnier in Chambolle-Musigny, Christian Gouges of Domaine Henri Gouges in Nuits-Saint-Georges and Domaine Roulot in Meursault.  After 7 years in Burgundy, he returned to Canada with an eye to make his own wine using the knowledge he gained abroad, and it wasn’t long before he found a partner (Mel Pearl, a developer in Toronto) with whom to make it all happen. \u003cbr\u003e\u003cbr\u003eThe estate now owns two vineyards: the 19th Street Vineyard in the Twenty Mile Beach VQA and the home vineyard which is next to the winery, that is part of the Creek Shore VQA: both farmed organically, though not certified. When harvesting (which is done in multiple passes by hand), Francois pays keen attention to the ripeness levels of the grapes as he views this as the key to achieving perfect balance in the finished wine. In the cellar, vinifications are done in a wide variety of different vessels ranging from cement tank, to barrique, to cement egg. Fining and filtration is frowned upon, and sulfur is only used in minuscule doses, if at all.\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":44806429835516,"sku":"","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20250929_130745.jpg?v=1759251854"},{"product_id":"tip-top-cocktail","title":"Tip Top Cocktail Can 100ml","description":"","brand":"MS Walker","offers":[{"title":"Margarita","offer_id":48808006713596,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Mai Tai","offer_id":48808008253692,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Naked and Famous","offer_id":49119003148540,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Negroni","offer_id":49155103424764,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Whiskey Sour","offer_id":50098810913020,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b5489ec7-08bd-4dfc-b0b9-362c77cda269.jpg?v=1765462880"},{"product_id":"valentine-morel-vin-de-france-hommage-a-la-canaille-2021","title":"Valentin Morel, Les Mains dans le Cambouis mais pas un Genou a Terre 2021","description":"\u003cp\u003ePlantet Rouge, Seyve-Villard B, Rayon d'Or B, Souvignier Gris B, and Sauvignac\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cp\u003eHommage à La Canaille ! This blend comes from Les Boutasses, a terroir of iridescent Triassic marl in Poligny. It is made from a certified organic vineyard planted in 2016. All resistant hybrid PiWi grape varieties, destemmed, skin macerated for 3 days with malolactic fermentation. Aged in stainless steel. VEGAN, NO ADDED SULFUR.\u003c\/p\u003e\n\u003cp\u003eValentin Morel’s grandfather operated a sawmill in Poligny, one of the traditional “metiers” in this forested region. After retirement in 1978, he decided to plant 10 hectares of vineyards with his son Jean-Luc. From 1978 to 1985, they sold off grapes to the local co-op, and in 1985 they began bottling their own wines. Jean-Luc had long involved with the local “Confederation Paysan”, and in 1999 stopped using herbicide and began plowing all of the vineyards. After earning a masters degree in international law, Valentin decided he would prefer making wines, and joined the family domaine in 2014. He is biodynamic visionary Rudolph Steiner. Valentin studied winemaking in Alsace, where he was introduced and influenced by natural winemakers like Pierre Frick and Bruno Schueller.\u003c\/p\u003e\n\u003cp\u003eAll wines are produced on the estate. The harvest is entirely manual, and fermentation is carried out using indigenous yeasts. The winemaking is low intervention. Oenological additives are never used. Sulfites are only used to create a starter culture at the beginning of the harvest, with all wines containing less than 20 mg\/l of SO2.\u003c\/p\u003e\n\u003cp\u003eValentin's philosophical reflections and active work as a militant and engaged paysan are an integral part of his domaine. He is engaged with the conventional farmers and has asked the AOC to be more accepting of natural wines. He works to encourage young organic producers to plant more vines to create more of a community of like-minded producers, and has planted an experimental block of resistant hybrids to be able to produce wines with no treatment whatsoever.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":44832748077308,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_e6b84700-b901-4a30-8de2-0446f851bb90.jpg?v=1761790714"},{"product_id":"current-cassis-liqueur-750ml","title":"C. Cassis, Blackcurrant Liqueur 750ml","description":"\u003cp\u003eBlackcurrant Liqueur \u003c\/p\u003e\n\u003cp\u003eRhinebeck, New York\u003c\/p\u003e\n\u003cp\u003eC. Cassis Aperitif is a beautiful ruby color with subtle spice, and an earthy, dark fruit palate and a tart finish. Made with locally sourced blackcurrants, it’s perfect for a refreshing spritz or as a unique twist in a negroni or a splash in an espresso martini —treat it like a red vermouth.\u003c\/p\u003e\n\u003cp\u003eRachael Petach makes C. Cassis products with blackcurrants sourced from local Hudson Valley farmer Greg Quinn at CurrantC. The currants undergo native yeast fermentation. Verbena, cardamom, bay leaf, citrus, and a New York neutral grain spirit is added.\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":44875931615484,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_4a63dabd-6297-4ead-bcbd-c52d590af91b.jpg?v=1760100753"},{"product_id":"vouette-sorbee-champagne-brut-nature-textures-r19","title":"Vouette \u0026 Sorbée, 'Textures' R19","description":"\u003cp\u003e100% Pinot Blanc\u003c\/p\u003e\n\u003cp\u003eCôte des Bar, Champagne, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVINTAGE: 2019\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOSAGE: 0 g\/L, Brut Nature\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDISGORGED: November 18th, 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAn experimental cuvée of Pinot Blanc from the lieu-dit of Fonnet, Textures is aged in a combination of French oak barrels and amphorae before bottling and aging sur latte. It is ripe, voluminous, and possesses that unmistakable Pinot Blanc charm of orange rind and minerals, but with bubbles. \u003cmeta charset=\"utf-8\"\u003e18 months on the lees, no dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSince 1998, Champagne Vouette \u0026amp; Sorbee is the creation of husband and wife Bertrand \u0026amp; Helene Gautherot. The Domaine is situated in Buxieres-Sur-Arce in the Cote des Bar. Five hectares of Pinot Noir, Chardonnay and Pinot Blanc planted on Kimmeridgian slopes and a small part on Portlandian called Sorbee. \u003c\/p\u003e\n\u003cp\u003eThe vineyards are certified Demeter and ecocert. The farming is very mindful of the environment: compost made on the estate, only use of horse or light tractor, fruit trees reintroduced, domesticated cows.\u003c\/p\u003e","brand":"Avant Garde","offers":[{"title":"Default Title","offer_id":44878285078780,"sku":null,"price":187.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a972d299-763f-4e7f-bae6-921e5d4e3225.jpg?v=1761790713"},{"product_id":"champagne-etienne-calsac-champagne-1er-cru-rose-de-craie","title":"Etienne Calsac, Champagne Rose de Craie NV","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e90% Chardonnay, 10% Pinot Noir\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChampagne, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eBASE VINTAGE: 2021\u003cbr\u003eDOSAGE: 3g\/L - Extra brut\u003cbr\u003eDISGORGED: June 2023\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSoft pink with fine, persistent mousse. Fine biscuity notes with minerality, subtle cherry, plum, and red apple. A rosé d’assemblage; Pinot Noir verjus is added to the base wine of his cuvee l’Échappée Belle before bottling. 18 to 24 months bottle aging. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2010, at the age of 26, Etienne Calsac decided to take control of his grandparents’ three hectares of vineyards scattered in and around Avize, which had previously been rented out to the grandes maisons. Chez Calsac, stewardship of the terroir is the basis for great Champagne, so Etienne set out to ensure that all the vineyards are planted with grass cover crops, plowed, and transitioned to organic farming. Etienne himself had worked several vintages helping with press before starting his own domaine, and he decided to maintain the same strict quality controls, as well as add a few personal touches inspired by tastings and conversations with other young vignerons. With dynamic releases and impactful quality, the potential of the domaine is unlimited, though the highly sought-after wines are not.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":44884924367100,"sku":"","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_cf59eac9-6ced-489f-b2e7-24d3724dc3b8.jpg?v=1760096845"},{"product_id":"alessandra-divella-clo-clo-nv","title":"Alessandra Divella, Clo Clo NV","description":"\u003cp\u003e\u003cspan\u003e100% Pinot Noir\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFranciacorta, Lombardy, Italy\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINTAGE: 2018\u003cbr\u003eDOSAGE: Zero\u003cbr\u003eDISGORGED: January 2023\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSparkling Rose! Named in honor of Alessandra’s mother, the Clo Clo Rosé is made from the gentle second press of hand-harvested pinot noir. This zero-zero, brut sparkling rosé is one that easily transitions from cocktail hour to dinner. The wine exhibits a beautiful light pink shade with bright citrus notes, hints of dried fruit and a touch of brioche. Delicate, lithe, with a stealth power from the richness of the lees aging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFirst fermentation made with indigenous yeasts, then aged in barriques until spring. Blended with 25% of Vin de Reserve made of 100% Pinot Noir before the tirage. 42 months on the lees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently. \u003c\/p\u003e\n\u003cp\u003eAlessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her \"feel at home.\" She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics. \u003c\/p\u003e\n\u003cp\u003eZero sulfur \/ zero dosage, Alessandra's wines are 100% méthode champenoise so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning. \u003c\/p\u003e","brand":"Super Glou","offers":[{"title":"Default Title","offer_id":44886695772412,"sku":"","price":83.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/B38EB14B-023E-4F48-9658-9EF5DCCA1E70.heic?v=1703849461"},{"product_id":"alessandra-divella","title":"Alessandra Divella, Rose de Saignee NV","description":"\u003cp\u003e100% Pinot Noir \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFranciacorta, Lombardy, Italy\u003c\/p\u003e\n\u003cp\u003eVINTAGE: 2017\u003cbr\u003eDISGORGED: January 2023\u003cbr\u003eDOSAGE: Zero\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMacerated for just one night. Spontaneously fermented and aged in used barriques. Wild strawberries on the nose, followed by powerful but supremely elegant fruit on the palate. 54 months sur lie. NO ADDED SULFUR, VEGAN\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently. \u003c\/p\u003e\n\u003cp\u003eAlessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her \"feel at home.\" She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics. \u003c\/p\u003e\n\u003cp\u003eZero sulfur \/ zero dosage, Alessandra's wines are 100% méthode champenoise so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning. \u003c\/p\u003e","brand":"Super Glou","offers":[{"title":"Default Title","offer_id":44886695969020,"sku":"","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/18B39169-1E27-455B-9BFF-5A9439C225B3.heic?v=1703849399"},{"product_id":"bonnet-cotton-fleurie-poncie-2021","title":"Marine Bonnet, Moulin-a-Vent 'La Rochelle' 2021 1.5L","description":"\u003cp\u003e100% Gamay\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMoulin à Vent, Beaujolais, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMarine’s first solo wine! From a single vineyard called ‘La Rochelle’ in the Moulin-a-Vent cru. 50 years old wines. Organic grapes on pink granite soil. After a manual harvest the grapes go for a carbonic maceration vinification in whole bunch, spontaneous fermentations in native yeasts. Aged in foudres 9 months. \u003cmeta charset=\"utf-8\"\u003e\u0026lt;10g\/l SO2 added before bottling. \u003cmeta charset=\"utf-8\"\u003eVEGAN.\u003c\/p\u003e\n\u003cp\u003eAfter working for a short stint as a motorcycle mechanic, Pierre spent two years in the Loire Valley before returning to his family's domaine. His partner Marine Bonnet brought some of her family vineyards in Moulin-à-Vent into the fold. She is an agronomist with a specialty in Viticulture and her expertise has helped Pierre refine his wines even more.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":45032218984700,"sku":"","price":117.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_f81a165a-826d-4dc6-b5b4-d80c683e41f8.jpg?v=1761790714"},{"product_id":"les-capriades-pet-sec-blanc-2022","title":"Les Capriades, Pet-Sec Blanc Methode Ancestrale 2022","description":"\u003cp\u003e100% \u003cmeta charset=\"utf-8\"\u003e\u003cspan lang=\"it\" class=\"Y2IQFc\"\u003e\u003cspan dir=\"auto\"\u003eChardonnay\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"it\" class=\"Y2IQFc\"\u003e\u003cspan dir=\"auto\"\u003eLoire Valley, France\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"it\" class=\"Y2IQFc\"\u003e\u003cspan dir=\"auto\"\u003eFrom vines averaging 30 to 70 years old.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"it\" class=\"Y2IQFc\"\u003e\u003cspan dir=\"auto\"\u003eThe wine is produced without any dosage or sulfites using the ancestral method. A Zork closure is used, which is essential for ensuring the wine is as fresh as possible. On the nose, it offers aromas of white fruit, citrus, and floral notes. On the palate, it is fresh and mineral with good complexity. VEGAN, NO ADDED SULFUR. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"it\"\u003e\u003cspan dir=\"auto\"\u003ePascal Potaire worked for others for much of his winemaking life; for Noëlla Morantin in the Touraine and for Nicolas Renard in Vouvray. He began his own label in the early 2000s, and was joined by his good friend and business partner Moses in 2011. Obsessed with balance, low alcohol, and high acidity, his mission became to bring the elegance and finesse of great Champagne to the world of naturally fermented sparkling wine. Happiest in the cellar, Pascal can be found daily monitoring his juice and maintaining his impeccable cellar, the quotidian tasks that make Les Capriades the pinnacle for méthode ancestrale sparkling wines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":45032308277500,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_62d740aa-24e2-4613-a15b-8582d8c031dc.jpg?v=1756338713"},{"product_id":"collecapretta-vigna-vecchia-umbria-white-2020","title":"Collecapretta, Vigna Vecchia 2020","description":"\u003cp\u003e100% Trebbiano Spoletino\u003c\/p\u003e\n\u003cp\u003eUmbria, Italy\u003c\/p\u003e\n\u003cp\u003eDirect-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.\u003c\/p\u003e\n\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and  ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvees in hopes of expressing the vineyard and grape varieties at their best.\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":45032331477244,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c9e263a0-ba1e-42c7-a820-b0630c25eea4.jpg?v=1764985968"},{"product_id":"victoria-torres-pecis-t-mas-d-blanco-2019","title":"Victoria Torres Pecis, T mas D Blanco 2019","description":"\u003cp\u003eListan blanco and Diego\u003c\/p\u003e\n\u003cp\u003eLa Palma, Canary Islands, Spain\u003c\/p\u003e\n\u003cp\u003e60-90 year old ungrafted vines on volcanic soil. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe wines were fermented separately in stainless steel, and then blended and aged on the lees, also in stainless. \u003c\/span\u003e1,049 bottles produced. \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eVictoria Torres Pecis is now the sole owner and caretaker of her family’s centenarian winery in La Palma, Canary Islands. La Palma is in the northern part of the archipelago, further west into the Atlantic from the African continent. Like the other islands that form the archipelago, the soils are volcanic, the terrain rugged and uneven, and climactic conditions are extreme. Temperatures soar to volcanic heights, and the vineyards are constantly whipped by Atlantic winds.\u003c\/p\u003e\n\u003cp\u003eSince her father’s death in 2015, Vicky has been working alone against the elements and the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epicón\u003c\/em\u003e—the dark ashy sand that covers the soil—where most of her vines are grown. “I am like the Listán Blanco”, she says, “very resistant.” She has to be. Much of her work is that of restoration: first finding available vineyards and convincing growers to let her work their vines, and then rescuing dying plants and improving the general health of the plots. She farms organically, and the work is all manual.\u003c\/p\u003e\n\u003cp\u003eHer quest for purity takes her from the vineyards she owns in Llanos Negros (a plot in the southwest side of the island planted with Malvasía Aromática, Sabro, and a bit of Negramoll) all the way to the northern side of the Island, in Tinizara, where the landscape changes radically with lush vegetation and incredible vistas above the sea of clouds. Here she works vineyards at more than 1300m elevation, planted with Negramoll, a variety she has mastered.  Another site, a bleak-looking old vineyard planted on\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epicón\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecalled “Las Machuqueras” on the southern slopes of the San Antonio volcano, gives her Negramoll, Diego (aka Bujariego aka Vijariego Blanco), and Listán Blanco. This plot has been with the family for generations, and due to her work it is (unofficially) recognized as the Islands most prized\u003cspan\u003e \u003c\/span\u003e\u003cem\u003elieu-dit\u003c\/em\u003e. In total she works 4.7 hectares.\u003c\/p\u003e\n\u003cp\u003eHer bodega is in Fuencaliente, on the southern tip of the La Palma. It was there that she first learned her craft by watching her father use an old lagar to press grapes and vinify his wines in chestnut barrels. Not much has changed since the early days: the winery is small and contains a few stainless steel tanks and old French and American oak, as well as the chestnut barrels which are still in use.  All fermentation is done with native yeasts, and temperatures are not controlled. Her wines have a stunning purity and vibrancy, achieved through her patient, meticulous work.\u003c\/p\u003e","brand":"Bowler","offers":[{"title":"Default Title","offer_id":45032385708284,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_adfa2d0b-ed17-4bdd-9d9f-e58b74ee7fce.jpg?v=1766027003"},{"product_id":"schplink-gruner-veltliner-2023-3l","title":"Schplink, Grüner Veltliner 2024 3L Box","description":"\u003cp\u003e100% Gruner Veltliner\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNiederösterreich, Weinviertel, Austria\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOrganic practices in the vineyards. This is a cool climate site that lays at the same longitude as Champagne Hand harvest. De-stemmed. Gently pressed and allowed to macerate for 12 hours to increase aromatics. The spontaneous fermentation lasted 22 days at a cool temperature in stainless steel tank. It remained on the fine lees until 12 hours before filling to keep the wine as young and fresh as possible. Lightly fined and filtered. VEGAN.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWeingut Norbert Bauer consists of 90 ha of sustainably farmed vineyards in the picturesque Pulkautual area of the Weinvertel, near the river Pulkau, very close to the Czech border. Their motto is “Tradition in progress—we are where the wine grows.” The winery has existed since 1721 and is currently owned by Norbert \u0026amp; Gisela Bauer. They are the 11th generation of the Bauer family to operate it and the lineage continues with their five children. Nature remains one of the most important foundations of the family winery. They recently obtained an Austrian certification for sustainability that mandates organic practices in the vineyard, as well as sustainable practices for the entire business, including CO2 emissions for the winery. It is a respect for nature every step in the production process. The old wine cellar on the property is still used, and the knowledge of their ancestors is kept alive like a treasure. The design is inspired by the 80’s, an era where Apple computers were the boxes everyone was talking about and Kraftwerk’s Computer Love album debuted. So please, raise your glass and Schplink!\u003c\/span\u003e\u003c\/p\u003e","brand":"Communal Brands","offers":[{"title":"Default Title","offer_id":45303840342268,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_07d8a840-9ccd-4dd2-8034-78a2d617aa76.jpg?v=1771084445"},{"product_id":"les-bottes-rouges-face-b-savagnin-2021","title":"Les Bottes Rouges, Face B Savagnin 2021","description":"\u003cp\u003e100% Savagnin\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eJean-Baptiste Menigoz began his career not as a winemaker, but as a teacher in Arbois working with special needs children. During this time, he became fixated on natural winemaking, no doubt with influence from his good friend and fellow vigneron, Raphael Monnier, who is also part of the Selection Massale family. Jean-Baptiste went about living this double life for ten years or so, devoting all of his free time away from school to working in the vines. It wasn’t until an apprenticeship with Jura-master, Stéphane Tissot, and some encouragement from Raphael, that he decided to bite the bullet and commit fully to trading his classroom for his vineyards.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter a couple vintages on his own (with the help of his wife, Jacqueline), he was joined by Florien Kleine Snuverink in 2014, who is originally from the Netherlands. A long-time proponent of natural wines, she used to own the famed Café Schiller in Amsterdam before moving to the Jura to learn winemaking. After interning for a couple of years, she played around with the idea of purchasing vines of her own before ultimately deciding to become a partner at the estate and share all of the duties with Jean-Baptiste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eAt the beginning he began to acquire parcels in both Arbois and Abergement, which are quite possibly the closest vineyards in the Côtes de Jura AOC to Arbois. His big break was when he was afforded the opportunity to secure 2.5ha of vines, and he has steadily grown the estate to its current size of seven different plots of vines, comprising 7ha total. Soils in his parcels range from limestone in some, to various types of heavy clay and marl in others. Strict organic principles were applied from the beginning, and experiments with biodynamic treatments are ongoing based on each vineyards individual needs. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKeeping with his experimental tendencies, Jean-Baptiste makes a wide array of wines. The overarching theme is quite simple: native yeasts, no fining or filtration, depending on the cuvée, and low- to no-sulphur. As Jean-Baptiste says, “We make the wines that we like to drink ourselves.”\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":45313487569148,"sku":"","price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-205850.jpg?v=1763649808"},{"product_id":"les-bottes-rouges-castor-chardonnay-2020","title":"Les Bottes Rouges, Castor Chardonnay 2020","description":"\u003cp\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eJean-Baptiste Menigoz began his career not as a winemaker, but as a teacher in Arbois working with special needs children. During this time, he became fixated on natural winemaking, no doubt with influence from his good friend and fellow vigneron, Raphael Monnier, who is also part of the Selection Massale family. Jean-Baptiste went about living this double life for ten years or so, devoting all of his free time away from school to working in the vines. It wasn’t until an apprenticeship with Jura-master, Stéphane Tissot, and some encouragement from Raphael, that he decided to bite the bullet and commit fully to trading his classroom for his vineyards.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter a couple vintages on his own (with the help of his wife, Jacqueline), he was joined by Florien Kleine Snuverink in 2014, who is originally from the Netherlands. A long-time proponent of natural wines, she used to own the famed Café Schiller in Amsterdam before moving to the Jura to learn winemaking. After interning for a couple of years, she played around with the idea of purchasing vines of her own before ultimately deciding to become a partner at the estate and share all of the duties with Jean-Baptiste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eAt the beginning he began to acquire parcels in both Arbois and Abergement, which are quite possibly the closest vineyards in the Côtes de Jura AOC to Arbois. His big break was when he was afforded the opportunity to secure 2.5ha of vines, and he has steadily grown the estate to its current size of seven different plots of vines, comprising 7ha total. Soils in his parcels range from limestone in some, to various types of heavy clay and marl in others. Strict organic principles were applied from the beginning, and experiments with biodynamic treatments are ongoing based on each vineyards individual needs. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKeeping with his experimental tendencies, Jean-Baptiste makes a wide array of wines. The overarching theme is quite simple: native yeasts, no fining or filtration, depending on the cuvée, and low- to no-suplhur. As Jean-Baptiste says, “We make the wines that we like to drink ourselves.”\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":45313490780412,"sku":"","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251120-093446.jpg?v=1763649786"},{"product_id":"les-bottes-rouges-boomerang-2022","title":"Les Bottes Rouges, Boomerang 2022","description":"\u003cp\u003ePoulsard and Trousseau\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA blend of 60% Poulsard and 40% Trousseau, 2 emblematic grape varieties of the Jura, both \u003c\/span\u003e\u003cspan\u003egrown on a grey marl terroir from the Lias, then macerated for 1 month in stainless steel tanks. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eJean-Baptiste Menigoz began his career not as a winemaker, but as a teacher in Arbois working with special needs children. During this time, he became fixated on natural winemaking, no doubt with influence from his good friend and fellow vigneron, Raphael Monnier, who is also part of the Selection Massale family. Jean-Baptiste went about living this double life for ten years or so, devoting all of his free time away from school to working in the vines. It wasn’t until an apprenticeship with Jura-master, Stéphane Tissot, and some encouragement from Raphael, that he decided to bite the bullet and commit fully to trading his classroom for his vineyards.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter a couple vintages on his own (with the help of his wife, Jacqueline), he was joined by Florien Kleine Snuverink in 2014, who is originally from the Netherlands. A long-time proponent of natural wines, she used to own the famed Café Schiller in Amsterdam before moving to the Jura to learn winemaking. After interning for a couple of years, she played around with the idea of purchasing vines of her own before ultimately deciding to become a partner at the estate and share all of the duties with Jean-Baptiste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eAt the beginning he began to acquire parcels in both Arbois and Abergement, which are quite possibly the closest vineyards in the Côtes de Jura AOC to Arbois. His big break was when he was afforded the opportunity to secure 2.5ha of vines, and he has steadily grown the estate to its current size of seven different plots of vines, comprising 7ha total. Soils in his parcels range from limestone in some, to various types of heavy clay and marl in others. Strict organic principles were applied from the beginning, and experiments with biodynamic treatments are ongoing based on each vineyards individual needs. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKeeping with his experimental tendencies, Jean-Baptiste makes a wide array of wines. The overarching theme is quite simple: native yeasts, no fining or filtration, depending on the cuvée, and low- to no sulphur. As Jean-Baptiste says, “We make the wines that we like to drink ourselves.”\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":45313493893372,"sku":"","price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-210326.jpg?v=1763649769"},{"product_id":"stephane-regnault-champagne-mixolydien-no-45-blanc-de-blancs-grand-cru-extra-brut-nv","title":"Stephane Regnault, 'MixoLydien No 45' Blanc de Blancs NV","description":"\u003cp\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp\u003eCote des Blancs, Champagne, France\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBASE VINTAGE: 2016\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOSAGE: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003e1 g\/L\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDISGORGED: May 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003eBase vintage 2016, with reserve ’15 and ’14 blended. (65% 2016, 35% reserve wine). Native fermentation, with 2016 fermenting entirely in barrel. Completes malolactic. Aged on lees four years and ten months. Taken from the single-vineyard Moulin (Grand Cru), planted in the 1970s. Moulin’s characteristics are: eastern exposure, thin topsoil supported by grass plantings, transitional horizon rich in chalk and fairly deep, subsoil of soft, fractured chalk. Work done in the vineyard taking lunar cycle into account; plant decoction used for vineyard treatments.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003eRegnault’s four hectares of Chardonnay are divided between a few highly-celebrated chalky terroirs in Le Mesnil, as well as the Grand Cru village Oger. Regnault takes a modern approach to the new estate wines at this domaine, identifying three specific lieu-dits to bottle separately: \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eChemin de Flavigny\u003c\/i\u003e in Oger, \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eMoulin\u003c\/i\u003e on the border between Oger and Le Mesnil, and \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eHautes-Mottes\u003c\/i\u003e in Le Mesnil. Since Stéphane returned home in 2007, the property was converted to organic farming, having been certified organic in 2020. Regnault now uses a number of biodynamic preparations as well: he mentions he’s interested in practices that allow for ‘respect of the soil and living things—an ecosystem is a whole of which the vine is only a part!’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003eEach of Regnault’s three single-parcel cuvées are complex representations of the lieu-dits, multi-vintage wines on which he builds each year, as in a solera. For instance, his ‘Lydien No. 14’ was one of his first vintages, the 2014. The following cuvée is ‘Lydien No. 29,’ a blend of juice from ’14 + ’15 vintages, and so on. (Stéphane is also a jazz saxophone musician, hence the beautiful labels: visual representations of different modes in improvisational jazz. Each evokes the tone and structure of each wine.) Each drop of new wines, we are more and more impressed with how quickly (just over five or six vintages) Regnault is establishing himself as a virtuoso of his terroir.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":45659401781500,"sku":"","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/FullSizeRender_f099e292-bb81-44ed-9bd3-f2a1c5dba1ad.heic?v=1714240098"},{"product_id":"untitled-apr27_12-14","title":"Envinate, Lousas Vinas de Aldea 2021","description":"\u003cp\u003e95% Mencia + coplanted indigenous varietals \u003cmeta charset=\"utf-8\"\u003e(white and red) including \u003cmeta charset=\"utf-8\"\u003eBrancellao, Merenzao, Mouraton, Grao Negro, and Garnacha Tintorera\u003c\/p\u003e\n\u003cp\u003eRibiera Sacra, Galicia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cem data-originalcomputedfontsize=\"16\" data-removefontsize=\"true\"\u003eAldea\u003c\/em\u003e\u003cspan data-originalcomputedfontsize=\"16\" data-removefontsize=\"true\"\u003e means “village” in \u003c\/span\u003e\u003cem data-originalcomputedfontsize=\"16\" data-removefontsize=\"true\"\u003eGallego\u003c\/em\u003e\u003cspan data-originalcomputedfontsize=\"16\" data-removefontsize=\"true\"\u003e; thus, this is Envínate’s “village wine”, produced from a combination of –minimum- 60-year-old plots located in the ancient vineyard region of Ribeira Sacra. The native vines are grown on steep slopes made of slate and sit in between 400-600 meters elevation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalcomputedfontsize=\"16\" data-removefontsize=\"true\"\u003e\u003cmeta charset=\"utf-8\"\u003eEach of the plots was harvested and fermented separately in open-top concrete and plastic fermenters. Depending on the plot, a portion (ranging from 0% to 30%) of the grapes were destemmed and skin contact lasted between 25 and 60 days. After alcoholic fermentation, the wine was transferred to concrete tanks (20%) and used French oak barrels (80%) where it completed malolactic fermentation and rested on its lees for 11 months before bottling.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jose Pastor Selections","offers":[{"title":"Default Title","offer_id":45659876294908,"sku":"","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/FullSizeRender_0378630a-c5a7-4cca-a571-8646c9eee653.heic?v=1714240068"},{"product_id":"stephane-regnault-champagne-lydien-no-62-blanc-de-blancs-grand-cru-extra-brut-nv","title":"Stephane Regnault, 'Lydien No 62' Blanc de Blancs NV","description":"\u003cp\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp\u003eCote des Blancs, Champagne, France\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBASE VINTAGE: 2017\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOSAGE: 1g\/L\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDISGORGED: \u003cmeta charset=\"utf-8\"\u003eApril 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBase vintage 2017, with reserve wine 2016, 2015, 2014 blended. (80% 2017 wine, with 20% reserve wine taken from the perpetual Flavigny parcel reserve, started in 2014). Native fermentation, with 2017 fermenting half in foudre and half in stainless steel. Completes malolactic. Aged on lees three years and nine months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaken from the single vineyard Chemin de Flavigny (Grand Cru), which is characterized by light topsoil with natural grass; a transitional horizon not rich in chalk; and a subsoil lightly fractured with compact chalk. Work done in the vineyard taking lunar cycle into account; plant decoction used for vineyard treatments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003eRegnault’s four hectares of Chardonnay are divided between a few highly-celebrated chalky terroirs in Le Mesnil, as well as the Grand Cru village Oger. Regnault takes a modern approach to the new estate wines at this domaine, identifying three specific lieu-dits to bottle separately: \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eChemin de Flavigny\u003c\/i\u003e in Oger, \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eMoulin\u003c\/i\u003e on the border between Oger and Le Mesnil, and \u003ci data-removefontsize=\"true\" data-originalcomputedfontsize=\"14\"\u003eHautes-Mottes\u003c\/i\u003e in Le Mesnil. Since Stéphane returned home in 2007, the property was converted to organic farming, having been certified organic in 2020. Regnault now uses a number of biodynamic preparations as well: he mentions he’s interested in practices that allow for ‘respect of the soil and living things—an ecosystem is a whole of which the vine is only a part!’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-originalfontsize=\"10.5pt\" data-originalcomputedfontsize=\"14\"\u003eEach of Regnault’s three single-parcel cuvées are complex representations of the lieu-dits, multi-vintage wines on which he builds each year, as in a solera. For instance, his ‘Lydien No. 14’ was one of his first vintages, the 2014. The following cuvée is ‘Lydien No. 29,’ a blend of juice from ’14 + ’15 vintages, and so on. (Stéphane is also a jazz saxophone musician, hence the beautiful labels: visual representations of different modes in improvisational jazz. Each evokes the tone and structure of each wine.) Each drop of new wines, we are more and more impressed with how quickly (just over five or six vintages) Regnault is establishing himself as a virtuoso of his terroir.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":45660222882044,"sku":"","price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/FullSizeRender_67e5891d-16a3-461a-9986-b4a485658e0b.heic?v=1714240000"},{"product_id":"carriel-dels-vilars-blanc-petillant-2021","title":"Carriel dels Vilars Blanc Petillant 2021","description":"\u003cp\u003eGarnatxa Blanc, Macabeu, Xarel·lo, Garnatxa, Parellada, Chardonnay, Carinyena\u003c\/p\u003e\n\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eCatalunya, Spain\u003c\/p\u003e\n\u003cp\u003eCarles Alonso crafts extremely personal, rugged natural wine in the shadows of the Pyrenees with grapes from his wild jungle-like vineyards. He left his job as director of investments at Caixa Catalunya in 1979 to build his stone house in the tiny hamlet of Els Vilars, grow his own food, and craft natural wine from 2.5ha of slate slopes 250m above sea level. His vines grow among native grasses, flowers, and bugs, competing for water and struggling for nutrients in Girona’s arid Alt Empordà climate, untended but for a single aggressive winter pruning and a touch of 'caldo bordelés' after flowering. The savage fruit from these vineyards makes for haunting wine full of Mediterranean character, kept fresh by the tramontana that blows from the mountains to the north.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":45722548437244,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_5ae805c6-c60e-4986-b8dd-168a1e62d37a.jpg?v=1756338713"},{"product_id":"occhipinti-grappa-di-frappato-nv","title":"Arianna Occhipinti, Grappa di Frappato 750ml","description":"\u003cp\u003eGrape Brandy, 45% ABV\u003c\/p\u003e\n\u003cp\u003eSicily, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Frappato di Vittoria grapes grown on the Contrada of Fossa di Lupo. Distilled in pot stills with no added sugar. Made by master distiller Giovanni La Fauci at Giovi distillery in Messina. \u003c\/span\u003eNO ADDED SULFUR, VEGAN.\u003c\/p\u003e\n\u003cp\u003eArianna Occhipinti has become a seminal figure for a new generation of wine lovers. Her rise to prominence has been meteoric, and rightfully so: anyone who has ever met Ari will instantly vouch for her charming personality and seemingly boundless energy. \u003c\/p\u003e\n\u003cp\u003eArianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of Sicily. In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine; the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school. Undeterred, Arianna started making her own wine with just one hectare of abandoned vines in the commune of Vittoria. Today, her estate totals 22 hectares. \u003c\/p\u003e","brand":"Bowler","offers":[{"title":"Default Title","offer_id":46108953772284,"sku":"","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_17404585-0c9a-4dff-97f2-1128ba5e0a08.jpg?v=1766027060"},{"product_id":"peter-lauer-kupp-fass-18-2020-gg","title":"Peter Lauer, Kupp Fass 18 Grosses Gewachs Riesling 2020","description":"\u003cp\u003e\u003cspan\u003e100% Riesling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTrocken (dry) \u003cmeta charset=\"utf-8\"\u003e12.5% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSaar, Mosel, Germany\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 2020er Kupp No.18 GG, as it is referred to on the central part of the label, comes from the central part of the original Kupp hill. It proves rather reserved at first and only reveals some faint scents of smoke, roasted spices, cardamom, anise, fresh water, grapefruit, and greengage. The wine already shows some great finesse, presence, and intensity (from dry extract) on the palate and leaves a beautifully sharp, precise, and energetic feel of salt and spices in the very long and bone-dry finish. The aftertaste is all about smoke, herbs, and lime.\u003c\/p\u003e","brand":"Vom Boden","offers":[{"title":"Default Title","offer_id":46296404394236,"sku":"","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-210120_remastered.jpg?v=1763650721"},{"product_id":"weiser-kunstler-gaispfad-grand-cru-trocken-2021","title":"Weiser-Kuenstler, Gaispfad GE Riesling 2021","description":"\u003cp\u003e100% Riesling Grand cru \u003c\/p\u003e\n\u003cp\u003eMosel, Germany\u003c\/p\u003e\n\u003cp\u003e11.5% ABV\u003c\/p\u003e\n\u003cp\u003eThe Grand Cru dry wines of Weiser-Künstler are among the most cerebral dry Rieslings made in the Mosel. They are wines of meditation, wines that seem to have something more to do with distillates or teas made from stone, ore and flower. They have very little easy fruit to hang one’s hat on. In other words, they are among the most thrilling wines from this fabled place.\u003c\/p\u003e\n\u003cp\u003eGaispfad is always one of my favorite wines from the Mosel, and from Wei-Kü. Even after 24 hours this wine just looks at you calmly, non-blinking – almond, watercress, celery stalks, extremely salty and airy almost… most Gaispfads I find dark, at least in their minerality… this is light. There are strange peaks of candied lime, ginger… on the palate it is tart, with a unripe peach note that veers into thyme, pepper dust, or other kitchen spices… these wines are so straight, removed, unemotional. They feel old – wise… from another time? In a way this feels like non-winemaking… like letting these vines make what they want. How this elemental wine comes from fruit I do not understand.\u003c\/p\u003e\n\u003cp\u003eIf you can, do not decant, yet keep the wine open for as long as you can; it is only more intriguing on days three and beyond.\u003c\/p\u003e","brand":"Vom Boden","offers":[{"title":"Default Title","offer_id":46296413700348,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-205404.jpg?v=1763649938"},{"product_id":"peter-lauer-lambertskirch-kabinett-2021","title":"Peter Lauer, Lambertskirch Kabinett Riesling 2021","description":"\u003cp\u003e100% Riesling Grand Cru\u003c\/p\u003e\n\u003cp\u003eSaar, Mosel, Germany\u003c\/p\u003e\n\u003cp\u003e8% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cspan size=\"1\"\u003eThe 2021er Lambertskirch Kabinett, as it is referred to in the central part of the label, was made from fruit harvested at 83° Oechsle in this steep, south-east facing Lieu-Dit overseeing the Saar, and was fermented down to fully fruity-styled levels of residual sugar (61 g\/l). It offers a beautiful nose made of pear, apple, aniseed herbs, a hint of whipped cream, and fine smoky elements. The wine proves subtly creamy on the palate, where a dash of sweetness still needs to integrate. The finish is however incredibly multi-layered, focused, and refined. This wine, cut along the mold of the Auslese from the 1990s, is a delightful success! 2031-2051\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan size=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis is another site that Florian cleared and replanted, just a stone throw from Schonfels. Here the vines had to be replanted from 100+yr old selection massale Riesling from Schonfels and other Grand Cru sites. With younger vines, this wine always shows a bit more exotic, but of course with an intense amount of substance, complexity and focus. Something along the lines of an Auslese from the 1990’s with almost 10g of Acidity. \u003c\/span\u003e\u003c\/p\u003e","brand":"Vom Boden","offers":[{"title":"Default Title","offer_id":46296425824508,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-202631.jpg?v=1763650055"},{"product_id":"cantina-furlani-vermouth-nv","title":"Cantina Furlani, Vermouth 750ml","description":"\u003cdiv data-animation-role=\"content\"\u003e\n\u003cdiv\u003eVermouth\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTrentino Alto-Adige, Italy \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eTraditional Vermouth based on a historical recipe from Trentino. Blend of wine from Cantina Furlani infused with sweet and bitter orange, wormwood, sow thistle, rhubarb, chamomile, mint and other alpine herbs.\u003c\/p\u003e\n\u003cp class=\"\"\u003eTowering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker. After studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today. Soils are surface clay over schist and broken granite, known as sasso dolomitico, planted in several small parcels surrounding the village of Povo, directly above Trento. Vines are trained in the traditional 'Pergola Trentina' allowing for proper ventilation, drying and sun exposure. Chardonnay and Pinot Noir are grown but their prized vines are of their local historic varieties. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":46303024873724,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_f8e85153-d8a6-4d36-b94c-15b4d877a567.jpg?v=1768172087"}],"url":"https:\/\/www.winetroy.com\/collections\/all-wine.oembed?page=15","provider":"Troy Wine Co.","version":"1.0","type":"link"}