{"title":"Orange","description":"\u003cp\u003eSkin-Contact white wines! Also called macerated whites, amber wines, or ramato\u003c\/p\u003e","products":[{"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\u003eGoriska Brda, Slovenia\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHoney and umami notes. Earthy and savory with a very dark amber color. 6 months skins maceration. 3 years in large old oak. VEGAN, NO ADDED SULFUR. \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":"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":"famille-du-vin-can","title":"Famille du Vin Can 180ml","description":"\u003cp\u003e\u003cstrong\u003eWhite Wine: Chateau Beru\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003e\u003cspan\u003eBurgundy\/ AOC Chablis\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eGrape: \u003c\/strong\u003e\u003cspan\u003e Chardonnay\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eABV: \u003c\/strong\u003e\u003cspan\u003e12.5%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e\u003cspan\u003e This Burgundy AOC Chablis is a direct-press white wine, crafted in a style similar to Terroir de Béru. It is fermented and aged in stainless steel.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSkin Contact: Fabien Jouves\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003e\u003cspan\u003eCahors\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eGrape: \u003c\/strong\u003e\u003cspan\u003eMuscat, Gros Manseng, Ugni Blanc\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eABV: \u003c\/strong\u003e\u003cspan\u003e12%\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChillable Red: Les Tetes \u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eRegion: \u003c\/strong\u003eAzay-le-Rideau \u0026amp; Southwest France\u003cbr\u003e\u003cstrong\u003eGrape: \u003c\/strong\u003eChenin, Grolleau, Syrah, Duras, Merlot\u003cbr\u003e\u003cstrong\u003eABV: \u003c\/strong\u003e11%\u003cbr\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Direct press and fermented in concrete tanks. Unfined and unfiltered. A fresh, fruit-driven wine that’s bright, clean, and easy to drink.\u003c\/span\u003e\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Beru Chablis White","offer_id":48533605187836,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Fabien Jouves Orange","offer_id":48533605220604,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Les Tetes Chilled Red","offer_id":48533605253372,"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_0b132868-d67d-44b3-a47e-32189847305a.jpg?v=1765462935"},{"product_id":"frank-cornelissen-munjebel-terre-siciliane-bianco-2021","title":"Frank Cornelissen, MunJebel Terre Siciliane Bianco 2021","description":"\u003cp\u003eGrecanico Dorato and Carricante\u003c\/p\u003e\n\u003cp\u003eSicily, Italy\u003c\/p\u003e\n\u003cp\u003eFrank Cornelissen is the owner of 19 hectares of vines rather high up on Mount Etna. Uniquely, he has been involved in wine his entire life. As the son of a wine broker in Belgium, he had the opportunity to be immersed in wine on a professional level from a very young age. Frank went on to produce his first wine in 2001 when he started with only 0.40 hectares of vines.\u003c\/p\u003e\n\u003cp\u003eFrank is obsessive over details in an effort to make wines that truly express terroir with perspective. He is a meticulous vineyard worker and keeps an extremely clean and organized cellar. The evolution in his wines are intriguing as well. Earlier vintages were linear, angular, precise, and full of minerality. He has often said that in the early days his goal was to create liquid stone. His wines have softened with time now striking balance between fruit and dynamic minerality.\u003c\/p\u003e\n\u003cp\u003eWhile there are are many important details in his winemaking method, the key is in the vineyards. Frank is not Sicilian, so choosing Mount Etna was deliberate. The main reason to choose the North Valley of Etna was for its it’s incredible and unique diversity of volcanic soils that have an immutable voice. This in tandem with Etna’s primary varietal Nerello Mascalese, he believed he could make wines of great complexity and distiction. He has describes Nerello Mascalese to be somewhere between Pinot Noir and Nebbiolo. Frank’s best wines have the dry and sharp tannins you find in great nebbiolo, but with the lusher fruits of Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eFrank works without the use of herbicides, pesticides, nor any other chemicals. He occasionally uses biodynamic treatments, but not in the ways outlined by biodynamic calendars as he feels his vineyards have their own unique schedule!\u003c\/p\u003e\n\u003cp\u003eA few words by Frank himself…\u003c\/p\u003e\n\u003cp\u003e“Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently this has taken us to avoiding all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be. The divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.”\u003c\/p\u003e\n\u003cp\u003eIn the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":46818431926524,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-205755.jpg?v=1763650649"},{"product_id":"valentin-morel-vin-de-france-broken-hearts-are-for-assholes-rose-2020","title":"Valentin Morel, 'Broken Hearts Are For Assholes' Volume 2 2020","description":"\u003cp\u003eChardonnay, Plantet Rouge, Seyve-Villard, Sauvignac, other PiWi varieties\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cp\u003eHommage à Frank Z ! Morel used his Chardonnay Les Trouillots 2020, refermented with the pomace of various PiWi varieties harvested in 2021. Alcoholic and malolactic fermentations in stainless steel tanks for roughly eight months. Aged in 228L barrels. VEGAN, NO ADDED SULFUR. Bottled in September 2022.\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":46861133709564,"sku":null,"price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_3db7314e-a2e2-4166-80ad-cb29c6fa49fa.jpg?v=1761790714"},{"product_id":"marnes-blanches-maceration-en-quatres-vis-2022","title":"Marnes Blanches, Maceration En Quatre Vis 2022","description":"\u003cp\u003eChardonnay and Savagnin\u003c\/p\u003e\n\u003cp\u003eJura, France\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is Géraud and Pauline’s skin fermented wine. It is made from \u003c\/span\u003eChardonnay (80%) and Savagnin (20%) planted on Marnes du Lias. The grapes were fermented as whole clusters for fifteen days before being pressed into neutral barrel for a twenty-two-month élevage.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\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":46874303529212,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_2c863000-2663-4dee-b26a-17b66fd5af67.jpg?v=1765427393"},{"product_id":"lady-of-the-sunshine-goldie-2023","title":"Lady of the Sunshine, Stolo Vineyard 'Goldie' 2023","description":"\u003cp class=\"c7-product__title\"\u003e40% Sauvignon Blanc, 35% Gewürztraminer, 25% Chardonnay\u003c\/p\u003e\n\u003cp class=\"c7-product__title\"\u003eSan Luis Obispo, California, USA\u003c\/p\u003e\n\u003cdiv class=\"c7-product__info\"\u003e\n\u003cdiv class=\"c7-product__content\"\u003e\n\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003eThis blend is a combination of 3 white varieties, farmed by our good friend Rajat Parr at the organically farmed Stolo Vineyard in the northern part of the SLO Coast AVA, in Cambria.  The Gewurztraminer was destemmed and then fermented with 5 days of skin contact, while the Sauvignon Blanc and Chardonnay were foot tread and soaked on skins overnight before being pressed the next day.  All the juice was fermented with native yeast in neutral french oak barrels. The wine went through malolactic fermentation and aged on lees for 10 months.  The wine was blended at racking for bottling, with minimal sulfur used, unfined and unfiltered.  264 cases were produced. VEGAN\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":47234906620156,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_5c36d681-61fc-4eb5-856a-40315b0c37a3.jpg?v=1766027405"},{"product_id":"gut-oggau-mechtild-2021","title":"Gut Oggau, Mechtild 2021","description":"\u003cp\u003e100% Gruner Veltliner\u003c\/p\u003e\n\u003cp\u003eBurgenland, Austria\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe top white cuvée of the domaine, made in tiny quantities from their oldest vines, with awesome structure and aging potential.  60+-year-old plot on limestone and slate. The grapes are hand-harvested and destemmed, fermented on skins spontaneously in bigger old oak vats and painstakingly, carefully pressed on their more than 200 years old vertical press. Matured for 2 years in old 500-liter barrels. \u003cmeta charset=\"utf-8\"\u003eVEGAN, NO ADDED SULFUR.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePersonality: The head of the family and mother of the Gut Oggau vineyard. A resolute and strong elderly lady, who continues to guide the fortunes of the Burgenland clan and defies all of life’s trials and tribulations like a gnarled oak in a storm. Mechthild always has a ready ear, but constantly adheres to her principles. She is the “kind-hearted grandmother” of nostalgia that one trusts, but she can also be secretive and polarizing.\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":47234921627900,"sku":null,"price":121.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-210058.jpg?v=1763650482"},{"product_id":"christian-binner-bombisch-rose-nv","title":"Christian Binner, Bombisch Rose NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e60% Gewurztraminer, 30% Pinot Gris, 10% Riesling\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAmmerschwihr, Alsace, France\u003c\/p\u003e\n\u003cp\u003eAnother true BOMB from Alsace! Old Vines planted across limestone hillsides around Alsace, farmed biodynamically or in conversion by Christian’s longtime friends, Laurent, Fabien, Raphael, and Pierre. Grapes are harvested by hand and carefully sorted in the vineyard. \u003cspan\u003eNatural fermentation, without the addition of yeast or chaptalization. \u003cmeta charset=\"utf-8\"\u003eDirect pressing for 12 hours in a pneumatic press. Direct transfer to barrels, without settling. Maceration for 6+ months. Light, non-sterilizing filtration, and aging in concrete tanks. VEGAN, NO ADDED SULFUR. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Alsace, there is a number of environmentally oriented producers who push the limits for what is technically possible. On of these is Audrey and Christian Binner in Ammerschwihr. \u003cspan class=\"color_36 wixui-rich-text__text\"\u003e\u003cspan dir=\"auto\"\u003eDomaine Binner has been writing its family history since 1770 and today covers 11 hectares.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"color_36 wixui-rich-text__text\"\u003e\u003cspan dir=\"auto\"\u003eThe estate has always benefited from soil cultivated without pesticides, as Christian's father, Joseph, quickly recognized the harmful effects of chemical fertilizers and pesticides upon their arrival in the 1960s. Since taking over the estate in 2000, Christian has gradually incorporated homeopathy, the lunar cycle, and permaculture. Now, approaching 50, he seeks to enrich the various ecosystems to increase their resilience . He aims to promote biodiversity, which has a direct impact on the quality of the yeasts naturally present on the grapes. This is achieved by integrating the vines with seedlings and wild plants, and by exploring the role of trees within this ecosystem. Since 2021, over 300 trees have been planted in collaboration with the Ballons des Vosges Regional Nature Park and Haie Vive d'Alsace. Trees provide water reserves, shade, and protection from the wind. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"color_36 wixui-rich-text__text\"\u003e\u003cspan dir=\"auto\"\u003e\u003cmeta charset=\"utf-8\"\u003eBinner cultivates mainly on Grand Cru Kaefferkopf, a terroir that in some areas have a colluvial granitic top soil over a marly bedrock. Average vine age is 35-years, where 40% of the vines are over 60 years old, and with many rows nearing a 100 years of age. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois and Muscat make up the varieties utilized by this estimable domaine. The grapes are hand harvested very late for Alsace, early to mid-October, yielding fully ripened fruit that lends to dry wines with intense complexity of aromatics and flavors.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn addition, they strive to vinify as naturally as possible with zero sulphur addition, not even at bottling. To manage, one has to make a wine that is as biochemically stable as possible. At Binner, this is accomplished by fermenting as much as sugar as possible, allowing malolactic transformation and storing and bottling the wine under reducing conditions keeping some carbon dioxide in the wine at all stages. \u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":47310890172668,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a9880fa3-cfe9-463f-ab10-df4eb4abe0aa.jpg?v=1766027561"},{"product_id":"aphros-phaunus-pet-nat-2022","title":"Aphros, Phaunus Pet-Nat 2022","description":"\u003cp\u003e50% Loureiro, 50% Arinto\u003c\/p\u003e\n\u003cp\u003eMinho, Portugal\u003c\/p\u003e\n\u003cp\u003eBrief maceration on the skins. Super dry, light, and fresh with notes of green apple and herbs. Made in an old medieval cellar without electricity. Using only very primitive tools by hand: boxes, buckets, a de-stemming table, a hand pump, wooden hammers, and ~100 year old amphorae.\u003c\/p\u003e\n\u003cp\u003eAphros produces wines that are an expression of their region, reflecting the unique soil conditions and varietals that are exclusive to the Vinho Verde region of Portugal. Vasco Croft leads this project as winemaker, with Rui Cunha as a consultant winemaker. The Aphros team harvests from 3 different Quintas, the oldest of which dates back to the 16 century. The sites are farmed using biodynamic techniques, producing harmony between soil, plants, animals, and human activity. No artificial chemicals are added to the soil and only natural compost and manure is used for fertilization. The wines that result from this care of the land are part of the “Slow Wine Movement” that is happening across Portugal.\u003c\/p\u003e\n\u003cp\u003eFounded in 2002, Aphros is a project designed to combine ecological and economical aspects to create true sustainability. Their belief is that nature and labor should combine in a meaningful way and they seek to capture this through Biodynamic viticulture, letting the uniqueness of the land shine through the fruit for inimitable wines. Loureiro and Vinhão have grown in these vineyards for centuries and serve as the reference point for the region.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":47957098070268,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20250929_173641.jpg?v=1759251854"},{"product_id":"ami-ami-vin-orange-box-1-5l","title":"Ami Ami, Vin Orange Box 1.5L","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e70% Grenache Blanc, 30% Muscat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLimoux, Languedoc, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBoxed orange wine!!!! The grapes are gently foot treaded and left on the skins for up to 6 hours before gently pressed.\u003c\/p\u003e\n\u003cp\u003eThe wine is aged for a short period in stainless steel before being \"bottled\" young and fresh to preserve all the beautiful aromatics.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade in the South of France by eighth generation winegrowers and pioneers of sustainable and organic farming. \u003c\/span\u003eThe vineyards are planted between 850 - 1200 feet elevation in the foothills of the Pyrenees Mountains close to the Spanish border. VEGAN and low sulfur. \u003c\/p\u003e","brand":"Craft Sheehan","offers":[{"title":"Default Title","offer_id":48576083656956,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b41f86ff-47ef-4569-9cf4-83b4fe35d1b9.jpg?v=1764985316"},{"product_id":"enderle-moll-muller","title":"Enderle \u0026 Moll, Muller-Thurgau Müller 2023","description":"\u003cp\u003e100% Muller-Thurgau \u003c\/p\u003e\n\u003cp\u003eBaden, Germany \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe just got what might be our very last delivery of wines from Enderle \u0026amp; Moll ! After 18 years of making some our favorite wines of Baden, Germany,\u003c\/span\u003e\u003cspan\u003e they just released their final vintage. \u003c\/span\u003e\u003cspan\u003eDespite making great wine and being hugely influential to other growers and winemakers in their region, the last almost two decades were not an easy ride. There were labor shortages, vineyard frosts, financial stress, and a ruined friendship between the two men.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis skin contact Muller-Thurgau is crisp and loaded with mineral complexity. High acidity and lots of that zingggg-y energy we seek in German wine. Once this is gone, it's gone for good. Whether you're a long-time fan of their wines or haven't tried them yet, we highly recommend grabbing a bottle (or two) while they're still here!\u003c\/span\u003e\u003c\/p\u003e","brand":"Vom Boden","offers":[{"title":"Default Title","offer_id":48606110810364,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_5da63abb-5d9d-46d0-905d-30c2eb92c0d9.jpg?v=1776545379"},{"product_id":"le-coste-litrozzo-bianco-2024-1l","title":"Le Coste, Litrozzo Bianco 2024 1L","description":"\u003cp\u003eField blend of indigenous varieties\u003c\/p\u003e\n\u003cp\u003eLazio, Italy\u003c\/p\u003e\n\u003cp\u003eFrom various plots of younger vines. It spends a couple of days on skins and sees a élevage of around nine months in fibreglass vats. Wild, energetic and full of citrus fruits, it is the perfect wine for a thirst. NO ADDED SULFUR, VEGAN\u003c\/p\u003e\n\u003cp\u003eGianmarco Antonuzzi and Clémentine Bouveron tend around fourteen hectares of vines, around the volcanic Lago di Bolsena near Gianmarco’s childhood town of Gradoli in Lazio. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eThey worked for many years for some of France’s great vignerons, and their time spent with the likes of Bruno Schueller and Dard et Ribo has been influential on their work. They moved to Gradoli in the early 2000s, seeing untapped potential and eager to apply what they had learned to the fascinating local grape varieties and unique terroir.\u003c\/p\u003e\n\u003cp\u003eTheir picturesque vineyards sit amongst chestnut trees, shrubs, oaks and the olive trees from which they produce their excellent olio. The soils are of old volcanic origin and are rich in iron and minerals. The vines are planted at a density of up to ten thousand plants per hectare and are a mix of massale selections and ungrafted vines. Everything is done by hand, with careful attention to the needs of each plant and while biodynamic principles are employed, the approach here goes above and beyond. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAntonuzi is the winery’s primary cellar master, while Bouveron takes the lead caring for the land with biodynamic preparations, a beautiful synergy with many crossovers creating wines out of the estate’s original set of ancient local varieties. \u003c\/span\u003e\u003c\/p\u003e","brand":"Scuola Di Vino","offers":[{"title":"Default Title","offer_id":48654917206268,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_8f4452e0-a2e5-432f-8a96-97d683b94610.jpg?v=1767871855"},{"product_id":"pheasants-tears-kisi-2024","title":"Pheasant's Tears, Kisi 2024","description":"\u003cp\u003e100% Kisi\u003c\/p\u003e\n\u003cp\u003eKakheti, Georgia\u003c\/p\u003e\n\u003cp\u003eVineyard in the Sighnaghi region, village of Tibaani. Sandstone and Quartz soils. Whole bunch gently crushed, then macerated on the skins for 6 months. Racked into a new qvevri, where it’s aged for one year before bottling. VEGAN \u003c\/p\u003e\n\u003cp\u003ePersonality: Kisi is a very aromatic grape. The skin maceration makes for a more grounded black tea profile with almost Bryiani-like spiciness. Pair with Thai, Mexican, Indian and other cuisines with strong character.\u003c\/p\u003e\n\u003cp\u003eBorn in New Mexico and raised in Virginia by artist parents, American John Wurdeman was drawn to Georgia from a young age, after being introduced to traditional Georgian folk music. John moved to Georgia in 1996 soon after his first time visiting. He met farmer and winemaker Gela Patalishvili a few years later, and the two of them opened Pheasant’s Tears in 2007. The winery’s name is a nod to a Georgian folk tale, which states that only a truly superlative wine could make a pheasant cry tears of joy.\u003c\/p\u003e\n\u003cp\u003eToday, they work with hundreds of near-extinct ancient varieties that they sought out and initially propagated themselves. They ferment and age the majority of their wines in qvevris, traditional amphorae that are buried underground. Organic farming practices and minimal intervention in both the vineyards and cellar have been integral to their mission. The winery is based in Tibaani, but their vineyards are located both nearby and across the country, from the western region of Adjara to the volcanic terroir of Meshketi in the south, totaling 17 hectares. It's no exaggeration to say that John Wurdeman has had quite the impact on the wine world; igniting global interest in Georgian wines, protecting Georgian wine history and tradition, and promoting natural winemaking within Georgia. \u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":48702223155452,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d3d2a8a7-d23c-416e-8310-75dd239f0366.jpg?v=1769557816"},{"product_id":"la-sorga-tireur-de-liters-blanc-2023-1-5l","title":"La Sorga, Tireur de Liters Blanc 2023 1.5L","description":"\u003cp\u003eUgni Blanc, Grenache Blanc, Terret Bourret\u003c\/p\u003e\n\u003cp\u003eLanguedoc, France\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eNO ADDED SULFUR, VEGAN.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAntony Tortul founded La Sorga in 2008 after working vineyards across southern France from Bergerac to Châteauneuf-du-Pape. He makes around 40 different wines each year with edgy labels featuring Chuck Norris, Van Damme, and Attila the Hun. The grapes come from organic and biodynamic vineyards, some with vines over 100 years old. Always h\u003c\/span\u003e\u003cspan\u003eand-picked grapes, indigenous yeasts, zero sulfites added. \u003c\/span\u003e\u003c\/p\u003e","brand":"Varda","offers":[{"title":"Default Title","offer_id":48790442377468,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_9d6508fd-4e20-4724-be3e-cc1116c7f011.jpg?v=1771531952"},{"product_id":"poderi-cellario-il-baffone-frizzante-2023","title":"Poderi Cellario, Il Baffone Frizzante 2023","description":"\u003cp\u003eNascetta and Moscato Giallo\u003c\/p\u003e\n\u003cp\u003ePiedmont, Italy\u003c\/p\u003e\n\u003cp\u003eThe Baffone (means big mustache!) is a blend of nascetta (a rare native Piemontese variety with excellent skins for maceration) and moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must to induce secondary fermentation; Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. NO ADDED SULFUR, VEGAN.\u003c\/p\u003e\n\u003cp\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. Vineyard work is organic and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary.\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":48862119428348,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_8cf2aa37-a78b-4476-815c-383b51f98ad6.jpg?v=1773886582"},{"product_id":"silver-heights-bloom-sparkling-2023","title":"Silver Heights, 'Bloom' Sparkling 2023","description":"\u003cp\u003e80% Chardonnay, 12% Pinot Noir, 8% Ningxia rice wine 宁夏米酒\u003c\/p\u003e\n\u003cp\u003eNingxia, China\u003cbr\u003e\u003cbr\u003eMaceration: 30 days; Fermentation: Primary tank fermentation from natural ambient yeasts, after which the components are allowed to vinify separately. After the Chardonnay’s extended skin-contact, the varietal wines are finally blended together, and then fresh, off-dry, rice wine is added to start secondary fermentation in the bottle, traditional method. Yeast: Wild; Fermentation \/ Aging vessel: Steel tank; Aging: Several months in bottle; SO2: 0.02 mg\/L. VEGAN.\u003c\/p\u003e\n\u003cp\u003eFounded in 2007 at the foot of the East Helan Mountain range, Silver Heights is one of China’s most progressive and lauded vineyards. An early espouser of making wines that seek to reflect their terroir, the winemaker Emma Gao tirelessly employs approaches best for the land, starting with organic practices and later adopting biodynamic methods, to the extent that Silver Heights was recently recognized as China’s first Demeter- and EU Organic-certified winery (2023). Half of their estate is dedicated to a fully-functioning farm with horses, sheep, and other animals that Emma believes play a pivotal role in enhancing biodiversity and thus nurturing the ecosystem.\u003c\/p\u003e\n\u003cp\u003eEmma seeks to balance tradition with innovation, eastern with western wisdom, to create wines that require minimal intervention (wild yeast only, minimal filtration, minimal sulfur) to express the natural beauty of the fruit. Silver Heights has won numerous awards, including “Winery of the Year” (Bettane + Desseauve, 2023), and Emma Gao is one of China’s most accoladed winemakers, including “Winemaker of the Year” (China Wine Summit, 2021) and “Top 10 Most Influential Women in China’s Wine Trade” (The Drinks Business, 2019).\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48896648741116,"sku":null,"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_a9f8d446-b5d2-45af-81a9-056c58823925.jpg?v=1776545379"},{"product_id":"seewines-spirit-ott1l-2023","title":"Seewines Spirit, OTT1L 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e100% Muscat Ottonel\u003c\/p\u003e\n\u003cp\u003eThracian Valley, Bulgaria \u003c\/p\u003e\n\u003cp\u003ePlanted on hilly slopes, 250-350m above sea level on alluvial soils, grapes are hand selected in two passes, fermenation on the skins, in stainless steel for 2 weeks, bottled unfiltered. VEGAN, NO ADDED SULFUR. \u003c\/p\u003e\n\u003cp\u003eLocated in southern Bulgaria between the Sredna Gora foothills and the Upper Thracian Lowland, near Lesichovo and midway between Sofia and Plovdiv, Seawines Spirit Distillery farms organically in a flat-to-gently hilly landscape shaped by a mild, river-influenced microclimate from the Topolnitsa River—conditions long prized for\u003cbr\u003earomatic whites and distillation material. Licensed in 2021, the estate controls roughly 37 acres of vineyards, primarily around Lesichovo (about 33 acres) at elevations of roughly 820–1,150 feet, with additional plantings near Svilengrad. Muscat Ottonel anchors production for high-quality brandy, complemented by small, connoisseur driven wine lots from rare and historic Bulgarian varieties. Farming is fully organic, relying on manure and cover crops, with a mix of young vineyards and restored old Muscat vines over 50 years of age, plus mature 10–11-year-old parcels, allowing precise field selection and terroir expression before vinification. Bottled under the Enso name—symbolizing wholeness and creative clarity—the wines and spirits reflect a thoughtful, site-driven Bulgarian producer focused on purity, heritage varieties, and disciplined craftsmanship.\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48896653230332,"sku":null,"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_14ea8a34-6c41-4ed8-93b5-e13d5547c967.jpg?v=1776545379"},{"product_id":"wild-arc-farm-blanc-de-conc-2023","title":"Wild Arc Farm, Blanc de Conc 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% Concord, 50% Aurore\u003c\/p\u003e\n\u003cp\u003eNew York, United States\u003c\/p\u003e\n\u003cp\u003eSourced from vineyards in the Finger Lakes. Concord is direct pressed, while Aurore undergoes 24-hour maceration. Winemaker’s note: “This bubbly represents everything we hold dear here at Wild Arc Farm: impeccable farming, respect for hybrid and and native grapes, and a nod to the playful side of wine that still holds up to serious scrutiny. It tastes as if someone snuck a bit of grape soda into your favorite grower bubbles.” Unfined, unfiltered. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTodd Cavallo \u0026amp; Crystal Cornish are lifetime New Yorkers, having been born in central New York and spending most of their adult lives in Brooklyn. After finding the farmhouse of their dreams on a former perennial nursery in the upstate New York town of Pine Bush, they gradually shifted to a full-time farming mode. The cool, wet climate of the area calls for resistant hybrid grapes and yields wines with distinct acidity. The word Farm plays a proud and important role in the winery’s name—they pursue a holistic regenerative approach, growing their own vegetables and fruits. In addition to wine, Wild Arc also experiments with cider, beer, and kombucha with a total annual production of around 24,000 bottles.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll this happened very quickly - the former Brooklyn IT specialist and his wife Crystal moved upstate in 2016 without any previous agricultural experience. A couple of years later, they’re growing their own fruit \u0026amp; veg in biodynamic permaculture, looking forward to the first vintages from their recently planted two acres of Cabernet Franc, Pinot, and Chardonnay, all while getting mad props for their current produce. Their low-sulfur, often carbonic macerated wines offer a generously fruity character with lively acidity, definitely checking all the boxes of drinkability and current tastes. Being a small farm at the beginning of its journey, Wild Arc sources fruit from other people in the area: “Our hope is to establish relationships with growers and help them move towards organic production, which we feel is “greener” and more sustainable than continuing to replace the native habitat with more vineyard plantings. We are also sneaking codes onto all our labels now that delineate growing practices and sulfur usage, so the consumer can know exactly what the differences are in our bottlings,” Todd explains.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut the one thing that has created the buzz around Wild Arc Farm is not exactly wine: it’s Piquette. By adding his own touch to the centuries-old French practice of making a “second wine” for the vineyard workers from the already pressed skins, Todd has hit that soft spot that many of us have for drinks that are light on alcohol but strong in fun, fizz and freshness. Given their instant success, zero-waste, and low-ABV appeal, it’s no wonder that Piquette has become ubiquitous over the last couple of years, with winemakers around the globe willing to put their own skins into the trend. As for the one who (re)started it all, he seems to have his eyes on new horizons again: be it arak, wine’s role in climate change, or PiWis, you can be sure that Todd Cavallo won’t be resting on his laurels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":48972729549052,"sku":null,"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_a016a90c-2870-414e-95bb-c7cf4e2fac1c.jpg?v=1776545379"},{"product_id":"weingut-edelberg-das-bronze-2021-1l","title":"Weingut Edelberg, Das Bronze 2021 1L","description":"\u003cp\u003e100% Pinot Gris\u003c\/p\u003e\n\u003cp\u003eNahe, Germany\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e1,800 bottles produced. VEGAN\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003ePeter \u0026amp; Michael Ebert are two young brothers at the helm of Weingut Edelberg. A 21.5 ha sustainably farmed estate in the Nahe. Michael Ebert began his career under the tutelage of Klaus Keller. Weingut Keller in Rheinhessen, is considered by many to be the absolute pinnacle of dry Rieslings. Most important to him was Klaus’ unwavering devotion to quality and the understanding that “to make great wine you must start with beautiful grapes.” The Edelberg estate, located in Weiler, a small village in Germany’s Nahe region, was named for one of the region’s most precious and steep vineyard sites, Meddersheimer Edelberg. In their farming practices, they live by the motto “as much as necessary, as little as possible”. This ethos extends into the winery as well, with low intervention in the winemaking process. The brothers seek to express their terroir through the interplay of “the soil, the vine, nature, and of course us!”.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Communal Brands","offers":[{"title":"Default Title","offer_id":48975329853692,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_2afae3ff-c017-4c0e-8cf0-7e49d9eefff0.jpg?v=1776545379"},{"product_id":"maloof-where-ya-pjs-at-2024","title":"Maloof, Where Ya PJs At? 2024","description":"\u003cp\u003e75% Pinot Gris, 15% Riesling, 10% Gewurztraminer\u003c\/p\u003e\n\u003cp\u003eWillamette Valley, Oregon, United States\u003c\/p\u003e\n\u003cp\u003eThis one goes out to two of our dearest friends Paul \u0026amp; Stina. A fun and energetic dichotomy of soft herbs and hard cherry candy aromas from skin contact pinot gris met by lots of high toned acid from barrel fermented, dry riesling. Rose-ish springtime blend to bring to your next slumber party. Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Lithgow movie. Ours is Ricochet. F**** yaself, cupcake.\u003c\/p\u003e\n\u003cp\u003eAll of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (26 days on average) and moved into neutral french oak for aging. The Riesling was fermented and aged in neutral oak barrels, and the Gewurz was fermented in open top fermenters on the skins with daily punch downs until dry (14 days) and then aged in neutral oak. The wine was blended in the early spring, and bottled unfined and unfiltered with 30 ppm total sulfur added. VEGAN.\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from three sites; No Clos Radio in the Tualatin Hills AVA (Pinot Gris, Riesling), organically farmed (in cert. process with CCOF), jory and loess soils, planted in late 1970's. Johan Vineyard in the Van Duzer Corridor AVA (Riesling), certified-Biodynamic by Demeter, marine sedimentary soils with granite deposits, planted in 2003. Ony Mora Vineyard outside of the Chehalem Mountains in the Willamette Valley AVA (Gewurztraminer), organically farmed (not-certified), jory soils, planted in late 1970's.\u003c\/p\u003e\n\u003cp\u003eMaloof Wines is a chosen-family run business started by Bee \u0026amp; Ross in 2015, and has expanded to include a core team of two more badass women: Michelle McCaw and Perry Heistuman. We are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. We work closely with our farmers to achieve this goal, and consider them to be the true inspiration of our work. Cheers to them for growing such beautiful fruit, and to you for reading this. You’re all a bunch of gems.\u003c\/p\u003e\n\u003cp\u003eAt Maloof Wines, farming goes beyond the land—it’s about the people who nurture it. Maloof proudly supports organic and biodynamic farming practices, as they honor the earth’s natural cycles, promote biodiversity, and reduce our carbon footprint. Every single person who works the land, from the farmers to the harvesters, plays an integral role in creating these wines.\u003c\/p\u003e\n\u003cp\u003eToday, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. \u003c\/p\u003e","brand":"Bowler","offers":[{"title":"Default Title","offer_id":48983963992316,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c8a813f5-38bc-4698-91c3-71522842d151.jpg?v=1776545379"},{"product_id":"field-supply-wine-electric-recreation-2023","title":"Field Supply Wine, Electric Recreation 2023","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e100% Frontenac Gris\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eNew York, USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVineyard: Swedish Hill - Finger Lakes. \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\"Rosato\" style wine from grey-pink hybrid grape Frontenac Gris. Red fruit, strawberry, with zippy acidity. Orange pineapple fruit punch vibes with a saline character. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThree week partial skin contact fermentation. Pressed off into stainless steel. Lees aged for 1 year. Unfined, unfiltered. NO ADDED SULFUR, VEGAN. 120 total cases produced. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eBrett Volker is Field Supply Wines, based in the upper Hudson Valley. While newly-planted vines mature on his home vineyard, he is working with sustainable and organic New York farmers to source high-quality grapes. Brett is originally from Australia, but moved to New York for work in the music industry. Field supply believes that wine lives at the intersection of art, agriculture, and design; a living experiment in how creativity can root itself in soil. All wines are fermented with native yeasts, minimal intervention and the only additives are small amounts of sulfur, when necessary.\u003c\/p\u003e","brand":"Field Supply Wine","offers":[{"title":"Default Title","offer_id":48997122244860,"sku":null,"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_b68f876b-224f-40be-8dba-cdc86e2f3239.jpg?v=1776545379"},{"product_id":"field-supply-wine-shook-ones-2022","title":"Field Supply Wine, Shook Ones Sparkling 2022","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e100% Muscat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eNew York, USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003eVineyard: Folts Farm - Finger Lakes. \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBone dry with fine bubbles. Floral aromatics, bright fruit character - lychee, apricot, and peach. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTwo weeks skin fermentation, followed by another 2 weeks aging in stainless. Bottle conditioned second fermentation petillant natural. Unfined, unfiltered. 30 ppm sulfur at bottling. VEGAN. 80 cases produced. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBrett Volker is Field Supply Wines, based in the upper Hudson Valley. While newly-planted vines mature on his home vineyard, he is working with sustainable and organic New York farmers to source high-quality grapes. Brett is originally from Australia, but moved to New York for work in the music industry. Field supply believes that wine lives at the intersection of art, agriculture, and design; a living experiment in how creativity can root itself in soil. All wines are fermented with native yeasts, minimal intervention and the only additives are small amounts of sulfur, when necessary.\u003c\/p\u003e","brand":"Field Supply Wine","offers":[{"title":"Default Title","offer_id":48997123883260,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_61f47ee8-71da-4d16-a7dd-2d9dc34bf1e6.jpg?v=1776545379"},{"product_id":"iruai-road-opener-savagnin-rose-musque-2025","title":"Iruai, Road Opener Savagnin Rose Musqué 2025","description":"\u003cp\u003e100% Savagnin Rose Musque\u003c\/p\u003e\n\u003cp\u003eRogue Valley, Oregon, USA\u003c\/p\u003e\n\u003cp\u003e\"Talismanic Wine\" With the power to put the wind in your sails, obliterate obstacles, and summon inspiration, charged with the perfume of wild roses in a heatwave, and the playful allure of just a dash of fish sauce in your peach salad. The kind of pleasure you find where you least expect it, that redefines your cravings. Fermented on the skins and stems for 60 days then aged in acacia barrels, prepare yourself for wall-of-sound aromatics, tropical fruit blasted through a whammy bar, and umami pyrotechnics! For the best results, drink with people that you love, set an intention, and drink thoughtfully with it in mind. \u003cmeta charset=\"utf-8\"\u003e123 cases produced. VEGAN. \u003c\/p\u003e\n\u003cp\u003eNOTES: SEXY PEACH . JASMINE . ORANGE BLOSSOM . MSG . SPRING FLOWERS\u003cbr\u003eFOOD: dippin' chick'n with crispy schmaltz rice and winter root salad\u003c\/p\u003e\n\u003cp\u003eIruai Winery (“ear-oo-eye\" … the artist formerly known as Methode Sauvage) was started in 2013 by Chad and Michelle Westbrook Hinds in Berkeley, CA as a gypsy natural wine project, before laying down roots in the mythical Shasta-Cascade mountains of Siskiyou County.\u003c\/p\u003e\n\u003cp\u003e\"Trading in the urban winery hustle for the vigneron life, we are exploring avant garde vineyard planting and rehabilitation techniques using the permaculture methods laid out by Masanobu Fukuoka, while formulating our own “chaos organics” method of re-enchanting the land. Truly unlike anywhere else in California, Western Siskiyou County feels like a cross between Switzerland and Montana, cut with a rain shadow from Mount Shasta that divides it starkly between high mountain prairie and dense alpine forests.\u003c\/p\u003e\n\u003cp\u003eFinding ourselves in largely untested grape growing territory, with high elevations and a continental climate, we have turned Iruai into exploration and celebration of esoteric varieties that flourish in the Alps of Europe. While we work to grow our Western Siskiyou County estate projects, we purchase fruit and lease vineyards throughout the Shasta-Cascade, from the Trinity Alps of California to the Siskiyou Mountains of Southern Oregon.\u003c\/p\u003e\n\u003cp\u003eWe seek to make wine with a sense of place by employing no additives and removing no character. Our goal in the vineyard is to let the vines thrive like they would in the wild, and in the cellar, to shepherd each ferment through its own natural development and evolution.\" - Chad Hinds\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":49029067669756,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260502_174958311_2.jpg?v=1777758996"},{"product_id":"unico-zelo-esoterico-2022","title":"Unico Zelo, Esoterico 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e65% Zibibbo, 26%, Gewurtztraminer, 7% Moscato Giallo, 2% Greco\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRiverland \u0026amp; Clare Valley, Australia\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"u_1816088305 dmNewParagraph\" data-element-type=\"paragraph\" data-version=\"5\" id=\"1816088305\" data-diy-text=\"\"\u003e\n\u003cp\u003e\u003cspan class=\"\"\u003e\u003cspan\u003e\u003cspan class=\"inline-data-binding\" data-encoded-value=\"QW1hdG8gVmlubyBGaXVzYSBCaWFuY28gaXMgY3JhZnRlZCBmcm9tIE1hcnNhbm5lIGFuZCBWZXJkZWxobyBncm93biBpbiBhIE1lZGl0ZXJyYW5lYW4gY2xpbWF0ZSwgYXQgNDDigJMyMjcgbWV0ZXJzIGFsdGl0dWRlLiBUaGUgZ3JhcGVzIHRocml2ZSBpbiBpcm9uc3RvbmUgZ3JhdmVsLCBjbGF5LCBzYW5keSBzb2lscywgYW5kIGxhdGVyaXRpYyBncmF2ZWwgYWNyb3NzIHNlbGVjdCBXYWxsY2xpZmZlIGFuZCBUcmVldG9uIHZpbmV5YXJkcy4=\" data-inline-binding=\"dynamic_page_collection.Vineyard\" data-inline-binding-encoded=\"ZHluYW1pY19wYWdlX2NvbGxlY3Rpb24uVmluZXlhcmQ=\"\u003eEsoterico is crafted from 25–80 year old vines in Barmera (Riverland) and Polish Hill River (Clare Valley), at 50–520 meters altitude. Grown in a moderate Mediterranean climate on ancient sandy limestone soils, the fruit delivers distinctive character. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"inline-data-binding\" data-encoded-value=\"QW1hdG8gVmlubyBGdXNhIEJpYW5jbyBpcyB3aWxkIGZlcm1lbnRlZCBpbiBGcmVuY2ggb2FrIGFuZCBzdGFpbmxlc3Mgc3RlZWwsIHdpdGggc29tZSBiYXJyZWxzIHVuZGVyZ29pbmcgbWFsb2xhY3RpYyBmZXJtZW50YXRpb24uIEVhY2ggdmFyaWV0eSBpcyBiYXNrZXQgcHJlc3NlZCBpbmRpdmlkdWFsbHksIGZvbGxvd2VkIGJ5IGJyaWVmIG1hdHVyYXRpb24gYmVmb3JlIGJvdHRsaW5nIGluIE1heSBmb3IgYSBmcmVzaCBzdHlsZS4=\" data-inline-binding=\"dynamic_page_collection.Cellar\" data-inline-binding-encoded=\"ZHluYW1pY19wYWdlX2NvbGxlY3Rpb24uQ2VsbGFy\"\u003eEach variety was fermented separately on skins for 7–21 days until dry, building depth and character. Then, the wine was matured for 12 months on fine lees in old oak foudres and stainless steel, unfined and unfiltered.\u003c\/span\u003e Minimal sulfur at bottling. VEGAN.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe chief driver here is pure drinkability - a 'scrumptious' quality - mouthwatering acidity and 'say hello!' tannins. It's a Bohemian at heart. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe nose here is gripping: sandalwood, lemon zest, fresh fruity juniper, coriander seed, mint, and a note of whatever they use to flavour juicy fruit gum. And markedly not cidery or yeasty as one often expects with an orange wine. On the palate, those aromas come together into a wine that is delightfully gin-like, really refreshing, and just very well-made—not oxidized, not riddled with VA or glutamates—a balanced beauty. The finish is floral with a lingering zesty citrus profile and the warm fruit note of honey dew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThey apply an intuitive approach to their wines, making them in natural in all sense of the term. They secure fruit parcels that match the varietal to the soil and climate to region. It's their intent to pay homage to the indigenous custodianship who main­tained the land for thousands of years. They seek Australian identity in the products they craft, and their hope is that these Australian stories can one-day be heard on a global scale. \u003c\/p\u003e","brand":"MS Walker","offers":[{"title":"Default Title","offer_id":49029401346300,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260502_175101038_3.jpg?v=1777758996"},{"product_id":"mersel-love-letter-white-by-laila-2024","title":"Mersel, Love Letter White by Laila 2024","description":"\u003cp\u003e100% Merwah\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBekaa Valley, Lebanon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eDestemmed Merwah, macerated for three weeks. No fining or filtration.  NO ADDED SULFUR, VEGAN.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLaila Maghathe is a new producer in the Mersel portfolio. From a Palestinian-American family, she was raised in Columbus, Ohio. She has been working in wine production for about 7 vintages and settled in Lebanon making \"\u003c\/span\u003e\u003cspan class=\"il\"\u003eLove\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eLetter\u003c\/span\u003e\u003cspan\u003e\" since 2021.  She strongly believes in natural wine and making wine without any additives. All the wines produced are organic, fermented naturally, have zero sulphur added and are meant to be expressive and alive. \u003c\/span\u003e\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":49079599399164,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260508_234229152_2.jpg?v=1778296459"},{"product_id":"orgo-dila-o-rkatsiteli-mtsvane-2024","title":"Teleda Orgo, Dila-o Rkatsiteli Mtsvane 2024","description":"\u003cp\u003e50% Rkatsiteli, 50% Mtsvane\u003c\/p\u003e\n\u003cp\u003eTsinandali, Kakheti, Georgia\u003c\/p\u003e\n\u003cp\u003eFermented and made in qvevri (large clay jars buried under the ground). This is an Amber or \"Orange\" wine style, but made in a lighter style with only 1 month of skin contact. It is a perfect introduction to the style. VEGAN\u003c\/p\u003e\n\u003cp\u003eA bouquet of melon and cantaloupe aromas thanks to the Mtsvane, good acidity thanks to Rkatsiteli and hints of thyme with soft tannin on the finish.\u003c\/p\u003e","brand":"MFW Wine Co","offers":[{"title":"Default Title","offer_id":49141929443580,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c7e8a9f7-5832-42d4-932c-1e17d5997c0c.jpg?v=1780441765"},{"product_id":"fuso-dario-serrentino-cala-bianco-2024","title":"FUSO Dario Serrentino, CALA Macerato 2024","description":"\u003cp\u003e100% Catarratto Lucido\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePalermo, Sicily, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSea-breeze salty island wine alert! But serious too, since we are talking about the wind-swept high plains (400m) outside near Particino in NW Sicilia. Pithy yellow stone fruits, cantaloupe, dried citrus rinds, and sandalwood; the dried flowers on the nose extend into a long salty finish. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCala Bianco is Dario Serrentino from Il Mortellito’s spin on the white grapes from the northwest of Sicilia. He works with the specific clone of Catarratto that’s called Catarratto Extra Lucido - Extra Shiny Catarratto - which gives wines with more texture, depth, and color that the common Catarratto usually found throughout Sicilia. Dario is known for making highly drinkable and sea-breeze salty island wines. He is working here in the raised 400 meter plains outside the town of Partinico, 30 km west of Palermo. Seeking to tweak the acidity even more, he picks early in August instead of September. Pithy stone fruits, cantaloupe, dried citrus rinds, and sandalwood; the dried flowers on the nose extend into a long salty finish. It’s on the edge between an orange wine and a white wine, with 50 hours on the skins. \u003c\/p\u003e\n\u003cp\u003eCertified organic vineyard of 5 hectares. Clay and red sand soils. 20 year old vines with Guyot training. Native yeast fermentation. Malolactic fermentation and 50 hours on the skins in stainless steel tanks and, after pressing, in stainless steel for another 10 days. 6 months élevage in stainless steel tanks. Decant and light filtering. 55 mg\/L sulfur total added (25 mg\/L while pressing, and 35 mg\/L at bottling) 1,600 cases produced. VEGAN.\u003c\/p\u003e","brand":"Regal Wine","offers":[{"title":"Default Title","offer_id":49142706602236,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_dc4380d1-9cae-417d-9aa1-b3f618a17ea6.jpg?v=1780441764"},{"product_id":"matassa-vdf-coume-de-lolla-blanc-2025","title":"Matassa, VDF Coume de l'Olla Blanc 2025","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMacabeo, Muscat Alexandria, Muscat Petit Grain\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCotes Catalanes, Roussillon, France\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTwo week whole-cluster maceration. Fermented and aged in concrete vats. NO ADDED SULFUR, VEGAN\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTom Lubbe was born in New Zealand and raised in South Africa. He went to France to work an internship at Domaine Gauby. Tom met his wife Nathalie and decided to stay in Calce. He founded his estate, Matassa in 2003\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn total, 20 hectares are cultivated on lime, clay, schist, marl, black slate, and black marl soils. While Tom still farms some of the very low yielding old vines around the village, he has vastly expanded to different areas where yields are more generous, typically in the 25\/30 hl\/ha range (still relatively low for the region). The vineyards are worked naturally without any chemical aids and Tom is certified organic by Ecocert. The dedication to use cover crops has completely transformed his soils and in turn the wines. Tom is convinced that the increased insect life within the soils, particularly worms, has changed the flavors of his wines. Another shocking effect: a drastic drop in alcohol. Tom has always harvested much earlier than most, usually starting with the Muscat in early August.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll his wines have now intentionally been declassified to Vin de France. The white wines are all macerated on their skins, a choice that goes back to 2008. Everything is bottled without filtration, fining, or any added sulfur.\u003c\/span\u003e\u003c\/p\u003e","brand":"Louis Dressner","offers":[{"title":"Default Title","offer_id":49145780666620,"sku":null,"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_20fdbbef-b784-4011-8013-ef29c872cdc5.jpg?v=1768442784"},{"product_id":"pino-roman-blanco-2024-copy","title":"Pino Roman, Blanco 2024","description":"\u003cp\u003e100% Semillion\u003c\/p\u003e\n\u003cp\u003eCoelemu, Itata Valley, Chile\u003c\/p\u003e\n\u003cp\u003eFrom Manuel Ulloa’s tiny 0.3 hectare parcel of 40+ year old own-rooted vines in Coelemu in Itata’s coastal range. The vines are planted at 131m above sea level on granitic soils. The grapes were harvested by hand and destemmed, then placed in an open stainless steel tank to ferment without temperature control with the skins. After fermentation, the wine was racked off its skins and rested for six months in a stainless steel tank before bottling without fining, filtering and with only ~15mg\/L sulfur. VEGAN.\u003c\/p\u003e\n\u003cp\u003eIgnacio Pino Román (Nacho, to those who know him) started making wine in 2018, after working harvests in Alentejo, Napa, and elsewhere. He returned to his home in Chile with the goal of highlighting the ancient viticultural traditions of the Itata valley. His project focuses on the area of Coelemu, about 20 kilometers from the Pacific ocean, where he works with four small growers.\u003c\/p\u003e\n\u003cp\u003eNacho believes that wine is born in the vineyard, and his approach to working with his winegrowers is collaborative in spirit. The vineyards and winegrowers that he buys grapes from are all old, carefully farmed, and never treated with intensive chemical treatments. In the cellar, Nacho works with neutral wood, stainless steel, and clay vessels. No additives are used during fermentation, and the only sulfur additions are small and at bottling. His goal is to provide as clear a representation of the Itata valley and its ancient vines as possible. \u003c\/p\u003e","brand":"Jose Pastor Selections","offers":[{"title":"Default Title","offer_id":49157598413052,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}]}],"url":"https:\/\/www.winetroy.com\/collections\/orange.oembed?page=2","provider":"Troy Wine Co.","version":"1.0","type":"link"}