White

A. Margaine Demi-Sec . . . 72
plump, peach, sneaky sweet
Grapes: Chardonnay, Pinot Noir
Region: Montagne de Reims (Villers-Marmery), Champagne, FR
Method: Traditional
Body: Medium
Sweetness: Semi-Sweet

Margaine is based in Villers-Marmery, unique not only for being an island of Chardonnay in an otherwise Pinot Noir-dominated region, but for having a clone of Chardonnay that is unique to Champagne. Arnaud Margaine is the fourth generation of his family to work this estate, which has been a member of the Special Club since 1977. Margaine is a quiet grower workhorse, quietly tinkering with his wines to improve them each year. He has begun relying less and less on malolactic fermentation to preserve the freshness of its fruit.

He is well-known for making one of the best Demi-Sec Champagnes, He adds 30 g/l at dosage, which gives as much richness as it does sweetness to the wine’s middle. This will please someone looking for residual sugar, but it’s not cloying, and should not scare off dry drinkers all that much. Citrus and tropical fruit with a cinnamon roll or honey butter.

Arnaud Lambert Crémant de Loire . . . 40
fresh citrus, lively bubbles, hint of honey
Grapes: Chenin Blanc, Chardonnay (75/25)
Region: Brezé, Saumur // Loire Valley, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Arnaud Lambert is a biodynamic and organic winemaker in the Loire River Valley which oversees numerous terroir ideally suited to Chenin Blanc and Cabernet Franc. Most notably, he is entrusted with the historic vineyards of Château de Brézé, an estate whose pedigree of exceptional Chenin Blanc dates back to the 1600s.While soft-spoken and humble, Arnaud Lambert is helping to drive a revolutionary movement in the appellations of Saumur and Saumur-Champigny.  This is particularly important considering 70% of the surface area in Brézé and Saint Cyr belongs to the cooperatives, where branding and blending prevail, and mass-produced crémants dominate. Brézé is a unique site due to its relatively high elevation and eminently nuanced geological profile. The significant presence of tuffeau, (a porous, chalky limestone also used in the construction of much of the Loire’s Renaissance architecture) results in finely mineral Chenin Blanc and Cabernet Franc. Clay and sand also lend themselves to the diversity of the terroirs, giving body to the reds and richness to the whites.

Domaine Arnaud Lambert, a relatively new name, was established through the merger of two labels in 2017: Domaine de Saint-Just, his family Domaine within the Saumur-Champigny appellation, started by his father Yves Lambert in 1996, and Château de Brézé, a historic Saumur estate whose enviable collection of vineyards for which the Lamberts signed a twenty-five year contract starting with the 2009 vintage.

Golden yellow in color, light in body with aromas of fresh citrus, honey and minerality. Crisp acidity, dry and elegant. Lively persistent bubbles.



Avinyó Petillant . . . 40
Meyer lemon, saline spray, a gentle surprise of bubbles
Grapes: Muscat de Frontignan, Macabeo, Xarel-lo (70/20/10)
Region: Penedès, ES
Method: Charmat
Body Profile: Light
Sweetness Profile: Dry

Avinyó Cava is a premier, hand-made, artisanal sparkling wine house, which stands in stark contrast to the status quo of the industrial Cava machine. It begins with their location in the Catalan countryside in the remote village of Avinyonet del Penedès, where the Esteve family traces their history to 1597 with the building of their Masia (Catalan farmhouse) named “Can Fontanals”, the traditional family home. Faced with starting over after phylloxera ravaged their lands, Joan Esteve Marcè (grandfather of the current generation and founder of the modern winery) saw opportunity in their hardship and developed a plan to rebuild and focus their farming around the production of quality grapes for wine production. In 1889 he traveled to France in search of the new phylloxera-resistant rootstocks, from which he replanted the entire estate.

Avinyó Petillant is a vi d’agulla, the Catalan term for a prickly wine bottled with a little natural effervescence retained from the winemaking process. This vibrant and refreshing wine is the traditional summertime quaffer of the Penedès region of Catalonia. The 2020 wines are aromatic with balanced acidity, fine fruit, and very charming in their ease of drinkability. There is less of the 2020 vintage, so drink up!

Azimut Brut Nature . . . 38
fresh fruit, a line between sand and sea
Grapes: Macabeo, Xarel-lo, and Parellada
Region: Penedés // Catalonia, ES
Method: Traditional
Body Profile: Light/Medium
Sweetness Profile: Dry

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification)

Pale yellow, with fine persistent bubbles. Complex and intense aroma of mature white fruit, soft and elegant palate. Simply perfect for all kind of light meals, toasts, and celebrations.

Bérêche et fils Brut Reserve . . . 99
apricot, orange peel, stony minerality
Grapes: Meunier/Pinot Noir/Chardonnay (equal proportions)
Region: Ludes, Montagne de Reims//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness: Dry


This small negociant was founded in the village of Ludes in 1847. They own a multitude of small parcels in the Montagne de Reims and the Vallee de la Marne, including their home village of Ludes, Ormes, Mareuil Le Port and Trepail, and a small parcel in the Grand Cru Mailly. The house has been lifted to prominence by brothers Raphael and Vincent Bérêche, who learned a lot from their father, but also became relentlessly curious about the grower revolution that was happening around them. They are moving towards full biodynamics in their 9 hectares of vineyards, and have worked uncertified organic since 2003. They are meticulous in the vineyard and the cuverie, where they play with oak casks. The estate in planted to equal parts of all three major Champagne grapes.

The Brut Reserve follows that formula of one-third each. It is blended from a multitude of sources, and is composed of 70% of the base vintage of a given year. Dosage is a low 7 g/l. The wine is remarkably balanced, with each component in its place. It has great stoniness and minerality, but also generous fruit and depth. This is one of the best values we have in house right now.

Champagne Clandestins 'Les Semblables' . . . 120
crunchy red fruit and delicate flowers, with a savory finish
Grapes: Pinot Noir
Region: Champagne, FR
Method: Traditional
Body Profile: Light/Medium
Sweetness Profile: Dry

Benoit Doussot, a Meursault-trained winemaker who has worked at Vouette for several years alongside Bertrand and Hélène, has opened up shop next door to Vouette with his own micro-negociant estate called Clandestin.  The estate focuses on small, out-of-the-way parcels and expositions (clandestin means “hidden” or “secret”) that many traditional winemakers eschew. The parcels, Pinot Noir on Kimmeridean limestone and Chardonnay on Portlandian limestone, are farmed organically and the fruit is harvested by hand. Because of the insistence on harvesting perfectly ripe grapes (which is not generally the case in Champagne), the wines can be bottled with no dosage, giving room for the oceanic terroir to really shine through.

Coming from west-facing vineyards of Pinot Noir in the commune of Buxières-sur-Acre, Les Semblables is the first release for Champagne Les Clandestins. These sites are far cooler than most vineyards farmed in the village making for precise and intensely mineral wines lashed with bright, crunchy berry flavors. Fermented and aged in French oak barrels before aging sur latte for 15 months, Les Semblables is disgorged and finished without any dosage.

Chartogne-Taillet Cuvée Ste. Anne
wunderkind, golden reaches
Grapes: Chardonnay, Pinot Noir, Pinot Meunier
Region: Merfy, Montagne de Reims // Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Alexandre Chartogne-Taillet is a rapidly rising young star in Champagne. Some say the only thing that has slowed his rise is that his family’s land is in Merfy, a very Northerly village in the Montagne de Reims that was virtually unknown. Alexandre would certain debate that, as he is becoming well-known for his single vineyard, single variety bottlings. He took over the family estate in 2006 after spending several years at the side of Anselme Selosse, whom Alexandre refers to as his “Wine Father.”

In the vineyard and winery both, he is relentlessly curious and uninterested in dogma or fashion. He works organically,and only with native yeast, but only because that is what he believes in, not because of the trend of the moment. He is also moving towards more use of oak for fermentation and aging, liking the notes that subtle oxidative winemaking brings to his bubbly. The wines go through malolactic fermentation, which tames some of the acidity of his very cool vineyards sites.

Cuvee St.-Anne is a beautiful wine, blended across several vintages and multiple parcels. I am excited to show wines that have the beauty of Selosse without the staggering price tags. The wine is remarkably balanced in its structural components, with fresh acidity and rich flavors of apple, pear, lemon pastry and brioche

Chateau de l'Eperonnere
golden apple, orchids, honey
Grapes: Chenin Blanc, Cabernet Franc, Chardonnay (85/15/5)
Region: Savennieres, Anjou // Loire Valley, FR
Method: Traditional
Body Profile: Light/Medium
Sweetness: Dry

First off – pronunciation: Ep-ur-un-ee-air.


The Tijou family have been involved in wine production in this region for several generations, owning both this property and the larger Chateau Soucherie, which the family sold several years ago. Mathieu and Charlotte Tijou began working here in 2007. They make three wines – a single-vineyard Savennieres, a Rose d’Anjou, and this Cremant de Loire.


The Tijous leave their wine sur latte for three years, longer than typical for this region, and that helps give the wine its layering and complexity. Dosage is low – typically 2 g/l to balance out the raciness of Chenin Blanc from this part of the Loire Valley. Small amounts of Cabernet Franc and Chardonnay give the wine a little flesh. Notes here of Green and yellow apple, faint aromas of yeast and heavy cream, and wisteria and floral flavors as well.



Domaine Huet Vouvray Pétillant 2014 . . . 52
peaches and quince, pinpoint bubbles, essence of bee pollen
Grapes: Chenin Blanc
Region: Vouvray // Loire Valley, FR
Method: Pétillant Originel
Body Profile: Medium
Sweetness profile: Dry

Domaine Huet may not be one of the oldest wineries in Vouvray, but it is arguably the greatest. Their expressions of Chenin Blanc range from bone dry to dessert sweet, and also includes a couple of lovely dry sparkling wines from the Vouvray Petillant appellation. Huet farms three of the top vineyard sites, Haut-Lieu, Le Mont and Clos du Bourg. The sparkling wines are blended from all three sites from 100% Chenin Blanc. The Domaine went through some upheaval as the previous ownership went through some family illnesses. The Hwang family, which took it over, have maintained the biodynamics and high quality.

Bottled before primary fermentation is finished, resulting in a lower pressure sparkling wine - pétillant - because only a portion of the fermentation occurs inside the bottle. Yeast is added to ensure the fermentation progresses smoothly. Once finished the wine is disgorged. Dosage = 10 g/l and is made up of cane sugar and demi-sec or moelleux wines from a previous vintage. The bouquet is deep, pure and shows beautifully fruit tones of peach and quince to augment its fine base of chalky soil elements, spring flowers and an esthery topnote of bee pollen. On the palate the wine is crisp, full-bodied and complex, with a very good base of soil, a lovely core of fruit, pinpoint bubbles and lovely balance and grip on the long and classy finish.



Domaine Mann Crémant d'Alsace Brut Nature . . . 48
minerals glimmering in the sun, yellow apples, toast
Grapes: Pinot Auxerrois, Pinot Noir, Chardonnay (50/30/20)
Region: Alsace, FR
Method: Traditional
Body Profile: Light
Sweetness Profile: dry

Henri and Paulette Mann, the parents of Jean-Louis, come from several generations (on both sides of the family) of winemakers in Eguisheim and its surrounding villages, making wine under the name "Henri Mann". Jean-Louis met Fabienne, daughter of winemakers in the area as well, and they took the reins from Jean-Louis' parents in 1982. Taking the time to hone their craft, it wasn't until 1998 when they decided to make their first wines under the name "Jean-Louis et Fabienne Mann". Today, their son Sébastien, who has worked in Champagne, Côte Rôtie, Austria, and even Australia, is integrating his way into the family domaine.

The Domaine has been certified organic since 2008 and have worked biodynamically since 2009.

The grapes are pressed very slowly and delicately. The fermentation and initial aging take place in neutral oak barrels for 60% of the wine, whereas the other 40%
is in stainless steel vats. This process took 8 months. From there, the wine is aged on the lees for two and a half years in the bottle before disgorgement. No sugar is
added at bottling. The Crémant d’Alsace is a gastronomic wine with appealing floral
aromas, complemented by its minerality.

Domaine Montessuit 'Ayze' Grande Reserve . . . 54
green tangerine machine
Grapes: Gringet
Region: Ayze // Savoie, FR
Method: Traditional
Body Profile:
Sweetness Profile:

Winemaking has been going on in Ayze since 1200 and Montessuit has been around since 2011, so a relatively young winery in a very old region. Fabrice and Nicolas Montessuit are the brothers currently in charge of the estate. They are working mostly organic and won't be certified for 3-4 more years. Domaine Montessuit makes still and sparkling wines from native grape Gringet, which is grown exclusively in a small area of the Savoie called Ayze. In the 1980's, 80 hectares of the grape were plants, and then 20 years ago it was down to 50 hectares and today it is only 20 hectares.

This wine is made entirely of the grape Gringet. This wine stays on the lees for 24 months and is made at their own facility in Ayze as one of the brothers is an ex engineer and knows how to repair the equipment if anything goes wrong. It has 5 grams of RS and is made in the Methode Champenoise style. These wines are stunningly fresh and have just amazing clarity of fruit and mineral at the same time as a result. The nose on this just rocks. Mineral, iodine, pastry and baking spices and just so so evocatively mineral. After some air there is pomegranate.  An elegant and beautiful mouthfeel. Complex and juicy with wonderful texture, acidity and unreal freshness.  Sappy and structured with terrific fruit. Lean green fruits. Again, so unique and why I love Gringet. Brilliant minerality. Delicious wine and so so long with great balance and purity. This is such a cool discovery and really blew me away. This is a wine, that I predict will become a Fass Selections staple. For all it's complexity and uniqueness it is ridiculously easy to drink. It finishes so mineral with tangerine and orange zest. To have an almost creamy mid palate and then to zest up on the finish is truly the most remarkable thing about this wine.

Domaine du Viking Vouvray Brut . . . 40
pear, quince, a tango of citrus and minerality
Chenin Blanc
Vouvray, Loire Valley, FR
Traditional
Light
Dry

In the early part of the 20th century, most of Vouvray  was worked by farmers in polyculture. Cows, sheep, and grain were raised alongside vines. Such was the case for the land belonging to Lionel and Francoise Gauthier, the owners of Domaine du Viking. Francoise’s grandparents owned just 2 hectares of vines in the early 1940s, along with animals and cereals. Winemaking was something that was done for family and local consumption. All of that changed on August 11, 1944, when Francoise’s grandfather, Maurice, was killed by Nazi soldiers after being caught trying to blow up some train tracks. His young son, Francoise’s father, was suddenly in charge and, to keep the family afloat, converted all of the land into vineyards. The rest, as they say, is history.

Most of Lionel and Francoise’s 13 hectares are on the hard silex soils of the northern tip of the appellation. This silex produces crisp, mineral, and long-aging Vouvrays that bring to mind great Riesling. The Vovuray Brut is made from 100% Chenin Blanc from the flint soils in Reugny. Harvested by hand in small baskets and fermented and aged in tank for at least 12 months before bottling. Secondary fermentation in bottle and an additional aging for two years before disgorgement and minimal dosage.

F. Peillot Bugey 'Montagnieu'
toasted pineapple, zippy, waft of cream
Grapes: Chardonnay, Altesse, Mondeuse
Region: Bugey, FR
Method: Traditional
Body Profile: Light/ Medium
Sweetness Profile: Dry

Franck Peillot’s small winery is based in Bugey, an obscure wine region that bridges the Jura and the Savoie regions of France. Peillot is an iconoclast in an already somewhat iconoclastic region, as he is one of the few growers who still works with the Altesse grape, which is capable of occasional greatness, but is fragile and difficult to grow. Peillot also works with Mondeuse, a Savoie grape that bears a passing resemblance in flavor, if not parentage, to Pinot Meunier.

Most of the sparkling wines of this region are made from Chardonnay, which Peillot uses for his bubbly, but it is his sure hand with Altesse and Mondeuse that make this a delightful and unique sparkling wine (one that has been on our list since opening night). The flavors reflect the mountain nature of the wine, with bright lemon and lime, golden apple with shimmery, mineral notes.



Franck Pascal 'Réliance' . . . 82
red apple skins, lemon oil, a bubble bath in a penthouse suite
Grapes: Pinot Meunier, Pinot Noir, Chardonnay (70/25/5)
Region: Vallée de la Marne//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Franck and Isabelle Pascal are among some of the most promising Champagne producers today. They make their grower Champagnes biodynamically, which is rare in a region where just over 1% of the winemakers make their wines organically. They experimented with conventional, organic, and biodynamic farming simultaneously and found that biodynamic farming allowed the best expression of their terroir in their wines. In fact, they are so adamant about the quality of their biodynamically grown grapes, that they will sell all of the grapes that border other vineyards that may have been treated with pesticides so that it does not contaminate their wines!

The Non-Vintage Champagne, "Réliance" is a blend of the three main grapes of Champagne (Pinot Noir, Pinot Meunier, and Chardonnay) and consists mainly the the 2010 vintage with a little bit of 2009. This is a Brut Nature, which means that they added zero sugar at corking. The bouquet is deep and complex, wafting from the glass in a vibrant blend of apple, lemon, an exotic touch of menthol, salty minerality and a topnote of wild flowers. On the palate the wine is pure, fullbodied, crisp and focused, with a fine core of fruit, lovely backend mineral drive, snappy acids and excellent length and grip on the very well-balanced finish. One can sense the ripe fruit and low yields here, as the acids are beautifully buffered with absolutely no dosage.

Gimonnet-Gonet 'Tradition' Brut . . . 76
fresh citrus, fine bubbles, elegant finish
Grapes: Chardonnay/Pinot Noir (50/50)
Region: Cote de Blancs and Vallee de la Marne, Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

This estate is a relatively new one, though the two namesake families have been around Champagne for

many years. Anne and Philippe married, then founded the estate in 1986, with Gimonnet holdings in top

Chardonnay sites of the Cote de Blancs forming about half of the 13.5 hectare property, with the other

half formed of Pinot Noir and Meunier sites in the Vallee de la Marne. Their son Charles took over the

estate in 2012, and he is making some of the best values in Champagne today.

The Tradition Brut relies more heavily on red grapes than any other G-G wine, The base wines go through

full malolactic fermentation, producing a richer, softer style. Dosage is moderate at 8 g/l. The Tradition is

a super-friendly, vin de plaisir, a Champagne for enjoyment more than contemplation.

Jacques Selosse Initial dg 2016 . . . 299
glittery sunbeams dancing through a citrus tree
Grapes: Chardonnay
Region: Cote de Blancs (Avize), Champagne, FR
Method: Traditional
Body Profile: Full
Sweetness Profile: Dry

Anselme Selosse is considered one of the top winemakers of Champagne, and also a bit of a controversial one, as he uses more oxidative winemaking techniques than most prominent Champagne Houses (English wine writers in particular frown on the Fino Sherry note his wines display). When he took over for his father, he promptly and drastically cut the yields of the family vines to the bone, and began farming organically at a time when this was almost heresy in Champagne. He focused on his family holdings in Avize, Oger and Cramant, and began to release a series of Champagnes that captivated many Champagne lovers. They are in massive demand and produced in relatively small quantity, and we are one of only a couple of accounts to be allocated any of the wines.

The Brut ‘Initial’ bottling is blended from Chardonnay from three different vintages and three different Grand Cru villages - Oger, Avize and Cramant. The current release, disgorged in 2016, is composed of the 2008, 2009 and 2010 vintages. Dosage is 1.5 g/l. This disgorgement is showing more youthful accessibility than is typical for the Initial bottling. The quality of the vintages in the blend is high, and it has complex layers of citrus and bright tropical fruit, fresh herbs, chalk and a complicated mix of very subtle oxidative notes and baker’s yeast.

Jacques Selosse Substance dg 2014 . . . 499
Sherry, Montrachet, kaleidoscope
Grapes: Chardonnay
Region: Avize//Cote de Blancs//Champagne, FR
Method: Traditional
Body Profile: Full
Sweetness Profile: Dry


Anselme Selosse is considered one of the top winemakers of Champagne, and also a bit of a controversial one, as he uses more oxidative winemaking techniques than most prominent Champagne Houses (English wine writers in particular frown on the Fino Sherry note his wines display). When he took over for his father, he promptly and drastically cut the yields of the family vines to the bone, and began farming organically at a time when this was almost heresy in Champagne. He focused on his family holdings in Avize, Oger and Cramant, and began to release a series of Champagnes that captivated many Champagne lovers. They are in massive demand and produced in relatively small quantity, and we are one of only a couple of accounts to be allocated any of the wines.

Substance is one of his great wines - only 3,000 bottles are disgorged at a time, and it is his tribute to the terroir of Avize. It is made in a “solera” style, a technique borrowed from Sherry in which older wines are gradually blended with newer wines - as a given disgorgement is bottled, the solera is “refreshed” with new wines. Selosse began the solera for Substance in 1986. The wine itself is haunting and complex, with the mildly oxidative and nutty note of Sherry, plus the golden complexity of aged Champagne, plus the freshness of young bubbly, plus minerality, plus the haunting depth of Grand Cru Burgundy. This is a Champagne to be savored, slowly.

Jacquesson Cuvée 743 . . . 135
Grapes
Region: Champagne, FR
Method: Traditional
Body Profile: Light
Sweetness Profile: Very Dry

Jean-Hervet and Laurent Chiquet oversee this old and small negociant. Under their stewardship, this house that was founded at the dawn of the French Revolution in 1789 now stands at the cutting edge of Champagne. In some ways that’s not surprising - even in the 18th century they were contributing to innovations like Guyot training of vines in the vineyard, determining the proper base level of sugar to induce fermentation, thereby reducing bottle explosions. Adolphe Jacquesson even patented the Champagne cage, which we untwist to this very day.


The Chiquets acquired the winery in 1974. They own significant holdings (69 acres) and contract farm 7 more, with options on up to 20 more acres. Instead of expanding production, they have actually shed some of their purchase options. Fruit is sourced from the grand cru villages of Aÿ, Avize, and Oiry, and in the premier cru villages of Hautvillers, Dizy, and Mareuil-sur-Aÿ


The Cuvée 7xx is the “basic” wine of Jacquesson. The number signifies the official NV disgorgement since the House’s founding, and each wine is formed from the core of one vintage, with select older vintages blended in (this also led to changing from a vintage wine in special years to producing select single vineyard vintage wines and improving the 7xx series).


The Chiquet brothers are incredibly excited about the 743 and believe that it may be their best release in the 700-series to date, " 2015, our harvest from Ay, Dizy and Hautvillers (60%) Avize and Oiry (40%). Winter and a large part of spring were mild and wet. There followed a period of dry weather with spells of high temperatures which lasted until mid-August. The growing season ended with alternating periods of cool humidity and dry heat. Picking started on 10 September and ended on the last day of the month. The harvest was very homogenous and produced perfectly ripe and healthy grapes, in reasonable quantities, with a sufficient level of acidity. So, a splendid vintage. Some reserve wines complete the blend."  Zero dosage (labeled Extra Brut).



Jean Michel Carte Blanche Brut NV . . . 54
meunier, minerals, moussy
Meunier/Pinot Noir/Chardonnay (50%/10%/40% )
Vallée de la Marne, Champagne, FR
Traditional
Medium
Dry

Champagne Jean Michel has been a family-owned operation since 1857. The current generation consists of Olivier Michel and his wife Florence. The Domaine’s holdings consists of 12 hectares in the village of Moussy, found in the Vallée de la Marne.Viticulture here is sustainable (4 hectares) or organic (8 hectares). The Michels do the initial aging of their wines in old barriques, and use malolactic on some, but not all of the base wine. The Michel family feels this gives a good balance between richness and freshness.

The Vallée de la Marne’s soils are better for red grapes, and Pinot Meunier is particular can shine here in a way that it rarely, if ever does around the Montagne de Reims or the Cote de Blancs. The Michel family has relied heavily on Meunier through their history, even making a vintage wine that uses 100% Meunier. Notes of bruised apples, lemon peel, brioche.

Kiralyudvar Pezgo ‘Henye’ 2012 . . . 52
hard to say, easy to drink!
Furmint, Harslevelu (85/15)
Tokaji, Hungary
Traditional
Medium
Dry

This property was acquired by the Hwang family, the newest owners of Vouvray’s Domaine Huet. Tokaji was the most famous wine region of Eastern Europe, renowned for majestic dessert wines, though there was some fine still wines produced before the rise of the Iron Curtain. The region began to come back to life in the 90s with a lot of outside investment, and Tony Hwang has been responsible for elevating this property to the top ranks.

This petillant, modeled after the gently sparkling, traditionally-made Vouvray. The base wine is fermented in old oak, then transferred to bottle. The resulting wine shows exotic fruit, citrus and white flowers. The dosage comes from a beautiful Tokaji Aszu Essencia which gives this a sneak hint of noble rot and raisins.

Le Rocher des Violettes Pétillant . . . 48
wildflowers, orange blossom, chalk
Grapes: Chenin Blanc
Region: Montlouis sur Loire // Loire Valley, FR
Method: Pétillant Originel (similar to pet-nat but with more regulations)
Body Profile: Medium
Sweetness Profile: Dry

This is one of the youngest Domaines that we feature, and it has been on our list since we opened. Xavier Weisskopf bought 22 acres in Montlouis, the lesser known region across the Loire River from Vouvray in 2005 and has quickly become one of the stars of France. The primary difference between the two regions is a more sandy, less clay-oriented soil in Montlouis, which tends to produce fresher, more linear wines. Weisskopf is a passionate advocate for Chenin’s greatness is all its forms, dry, semi-sweet and of course, sparkling.


Weisskopf was one of the charter members that helped organize the Petillant Originel rules and regulations - it is one of the only codified Methode Ancestrale/Pet-Nat wines - most of these are simple Vin de France. The regulations cut yields and require higher ripeness levels than usual and a minimum of 9 months lees age. Xavier ages his for a minimum of 24 to 36 months, and does not make the wine if the year is not up to snuff. In 2013, he labeled the wine Petillant because the ripeness was not quite at legal level.


The wine itself is a beautiful example of Pet-Nat, with clean, bright minerally flavors stretched over a spine of fresh acidity and sneaky depth from extended lees aging.



Moussé Fils L'Or d'Eugene . . . 80
Grapes: Pinot Meunier, Pinot Noir
Region: Vallée de la Marne // Champagne, FR
Method: Traditional
Body Profile: Full
Sweetness Profile: Dry

Moussé Fils owns vineyards in several of the best villages for the Pinot Meunier grape. In their corner of the Vallée de la Marne, the grape steps out of its typical supporting role and takes on a star turn. Cedric Mousse works organically, uses stainless steel for fermentation and puts all his wines through malolactic fermentation. Cedric uses a perpetual reserve method to strike a masterful balance between the freshness of the new vintage with the complexity and depth only “old wines” can bring. Slightly different than a solera, in a perpetual reserve you can imagine 2 barrels. 1 full and 1 empty. You transfer half of the full one in the empty, so both are at 50%. Then, you add 50% of the new harvest in each one. You’ll bottle one of the tank, and you keep the other one to star again the next year!

The non-vintage Champagne  is primarily Pinot Meunier, and it shows rugged, rich tropical notes, with a hint of cherry and rye grain and yeast notes




Mélanie Pfister Crémant d'Alsace . . . 58
queen of Alsace, elegance in a bottle
Grapes: Chardonnay, Pinot Blanc, Auxerrois (50/25/25)
Region: Alsace, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Melanie Pfister is a winemaking dynamo! She took over the reins from her father, who still helps in the vineyards, in 2006, and continues a family tradition of great Alsatian wines dating back to 1780.


Cremant d’Alsace AOC (or AOP) was codified in the mid-70s. Melanie’s Father began making Cremant in the 80s, and she continues the family tradition of making a small amount (800 cases) of top bubbly from a three grape blend. The wine is a single vintage wine, though that is not noted on the main label. Melanie disgorges the wine several times throughout the year, so the time spent on the lees will range from 24 to 36 months - the legal requirement for Cremant is only nine months, which is one of the reason the Pfister wine is so good.


It has flavors of green and red apple, pear and peach, with more doughy, yeasty notes than the typical Cremant. This is very, very close to Champagne quality.



Stéphane Coquillette ‘Carte d’Or’ 1er Cru . . . 75
tangerine, baguette, flower garden
Grapes: Pinot Noir, Chardonnay (66/34)
Region: Chouilly, Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Stéphane Coquillette is a fourth-generation winemaker in Champagne. His father, Christian, has been running the Saint Chamant Champagne house since 1950, and he lovingly sent his son out to start his own estate when Stéphane was 25. Though mentored by his father, Stéphane developed a very different style of expression at his own house, creating leaner, drier Champagnes, primarily from Chouilly (Grand Cru), Cuis (1er Cru 99%) for Chardonnay, and d’Aÿ (Grand Cru) and Mareuil/Aÿ (1er Cru 99%) for Pinot Noir.Meticulously committed to organic practices, Stéphane avoids herbicides at all costs. Everything is done by hand, including trellising and pruning, which helps avoid disease and allows for a healthy crop.

A blend of Grand Cru and Premier Cru. There is 2/3 of Pinot Noir from Aÿ and Mareuil/Aÿ and 1/3 of Chardonnay from Chouilly and Cuis.Pale, pale straw color with fine bead. The nose is pretty and floral. Delicate in body, laced with berry, apple and citrus fruit, with a floral finish.

** We do occasionally have the 375mL bottling of this wine as well**

Tarlant ‘BAM!’ Brut Nature . . . 199
UFO lights, forgotten secrets, lost varieties
Grapes: Pinot Blanc, Arbanne, Petit Meslier (usually 25/25/50)
Region: Oeuilly//Vallée de la Marne//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Very Dry

Pinot Blanc. Arbanne. Petit Meslier. BAM!

It’s a little known fact that, outside of the three major grapes of Champagne, there are several others that are legally permissible, but seldom seen, as they were almost all uprooted and discontinued during the phylloxera epidemic. Three of these grapes compose the special ‘BAM!’ Cuvée from Tarlant (the fourth is Fromenteau, aka Pinot Gris).

The grapes for thus Champagne, a relatively new cuvée for the house, come from a single-vineyard in Oeuilly called ‘Four a Chaux - Les Sables’. It is unique Champagne - it is clearly Champagne, but it doesn’t taste like any you’ve ever had, the way a dream can turn a familiar place into something completely new.

Tarlant ‘La Vigne Antan’ 2002 . . . 275
unicorn, pre-phylloxera, mysterious throwback
Grapes: Chardonnay
Region: Oeuilly//Vallée de la Marne//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Very Dry

This is a rare and remarkable Champagne made from a unqiue terroir, a small outcropping of soil dating back 45 million years that is impervious to the phylloxera louse, and is consequently the only place in Champagne where Chardonnay can be planted on its own roots. Own-rooted wines have an extra layer of depth and complexity - something beautiful was lost forever at the end of the 19th century, but there are a few wines that are both throwbacks and a hint of the lost greatness.

The 2002 vintage is a recent release. The name of the wine translates to ‘The Vines of Yesteryear.’ It is a dream of a Blanc de Blanc, not quite mature (this would take well to decanting), with an orchard full of apples of all colors, butter, spice, bread dough and then a wild minerality that is special.

Tarlant ‘Zéro’ Brut Nature . . . 76
roasted hazelnuts, black cherry, lemon oil
Grapes: Chardonnay, Pinot Noir, Pinot Meunier (equal parts)
Region: Oeuilly//Vallée de la Marne//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Very Dry

This cuvée makes up 70-90% of Tarlant's production and "is my daily obsession", says Benoît Tarlant. Zero reflects the Tarlant emphasis on unadorned terroir, with no selected yeasts and no dosage The compostion is generally 60% of the base vintage--in this case 2012--plus 40% reserve wine--here from 2008-2011. The organically farmed, hand-harvested fruit comes potentially from all 62 of Tarlant's parcels from across 4 villages (Oeuilly, Boursault, St-Agnan and Celles-lès-Condé), and incredibly, each is vinified separately to give maximum flexibility in dialing in the blend.

The wine offers up a beautiful bouquet of apple, pit fruit, brioche, hazelnut, a complex base of soil tones, gentle smokiness and a topnote of dried flowers. On the palate the wine is crisp, full-bodied, focused and complex, with a lovely core and soil signature, refined mousse and excellent length and grip on the beautifully balanced finish. There are not many non-dosé bottlings that can offer such marvelously buffered acids, but Benoît and Mélanie Tarlant age their wines far longer on their fine lees than most producers these days!

Treviso Frizzante Prosecco . . . 9 (on tap)
lightly sparkling, rugged, peachy
Grapes: Glera
Region: Prosecco DOC Treviso // Veneto, IT
Method: Charmat/Tank Method
Body Profile: Light
Sweetness Profile: Dry

Pleasantly aromatic, slightly soft but at the same time crisp and fruity. Delightfully sparkling, easy to drink. A sparkling wine to be enjoyed as an aperitif or to end a meal. Great with antipasti and delicately flavoured starters. Prosecco in a keg is not technically prosecco because similar to have Champagne has to be from Champagne. Prossecco has to be in a bottle to be considered prosecco. So, we are breaking the rules a little with this one in order to list the wine in a way that guests will be familiar with. If anyone asks, feel free to explain that while it is technically not a Prosecco, it is made in the same style, and from the same grape (Glera).

Xarmant Txakoli . . . 36
anjou pear, celery leaf, tickle of bubbles
Grapes: Hondarrabi Zuri, Gros Manseng, Petit Manseng, Petit Corbu (70/10/10/10)
Region: Álava // Basque Region, ES
Method:
Body Profile: Light
Sweetness Profile: Dry

Artomaña Txakolina was founded in 1988, becoming the first producer in the region when twelve growers began recovering the tradition of producing Txakoli wine in Álava and established the denomination of Arabako Txakolina in 2002. Up to this point, the tradition of making txakoli was mostly lost throughout many of the Basque provinces (except for Getaria, where the culture never died), and their historical vine material was used to replant Álava.

In Spain’s coastal Basque Country, “Xarmant” (char-mant) means ‘charming’ and txakoli is the joyous, light, white wine shared amongst friends with northern Spain’s legendary cuisine. Xarmant is made from the highest quality, sustainably-farmed, estate vineyards from the verdant Amurrio valley in the Basque Country, close to the Bay of Biscay on Spain’s rugged, green northern coast. Its proximity to the Atlantic Ocean creates a unique, ideal microclimate to produce this ‘charming’ wine.

2020 was an extremely challenging and strenuous vintage for everyone, particularly for artisan producers in northern Spain. It was a year where the skill and experience of the producer’s work in the vineyards was paramount, as was the case with Artomaña. A rainy spring set the conditions for outbreaks of mildew, resulting in the loss of many grapes and lower yields; however, the bunches that were unaffected were of excellent quality. The summer was quite hot and dry, which pushed the harvest forward to early September, but some relief did come in the form of sporadic rainstorms, which provided much-needed relief for the drought-stressed vines. Overall, 2020 is more balanced than 2019, with excellent, fully developed fruit, good structure, and refreshing acidity.

Red

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Rosé

Argyle Brut Rosé . . . 52
flowers, strawberry, oaky lushness
Pinot Noir, Pinot Meunier, Chardonnay (30/35/35)
Willamette Valley, OR
Traditional
Light-Medium
Dry

Argyle began producing wine in 1987, including sparkling wine, which rank among the very best produced in America. Fruit for their sparkling wines are sourced from the highest elevations of the Knudsen Vineyard, which is planted to an assortment of older vines and newer, high density plantings.


The Argyle Rosé relies heavily on a block of Pinot Meunier at the highest point of Knudsen Vineyard. The wine has aromas of white flowers and red berries, and flavors of raspberry, red cherry, a hint of vanilla from the oak-aged red wine addition and subtle yeast.



Azimut Rosé Cava . . . 36
Varietals: Monastrell (Mourvedre), Grenache Noire
Region: Catalonia, ES
Method: Traditional
Body: Light
Sweetness Profile: Dry

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification)

A blend of the naitve Catalan varieties Garnacha and Monastrell, given a very short maceration for a pale pink hue and some fine berry aromas. Dry and crisp, with no dosage added. Indigenous yeasts, no fining.

Bartucci Bugey-Cerdon . . . 44
wild berries, flower petals, sweet tarts
Grapes: Gamay, Poulsard, Chardonnay (80/15/5)
Region: Savoie, FR
Method: Pet-Nat/ Ancestrale
Body Profile: Full
Sweetness Profile: Semi-Sweet

Raphaël Bartucci is a self-taught winemaker. His parents fled fascist Italy and moved to the Moselle in the 1950s. They came to the Bugey region during summer vacations, and this gave Raphaël the desire to become a farmer. He bought a house in ruins in the town of Mérignant where he still lives.

Raphael began planting some vines, but didn’t like what seemed to be the general way of doing things with chemicals and additives. Through friends, he met Pierre Overnoy and Marcel Lapierre, who told him that he was right to want to make wines differently than his neighbors.

Each year he planted a few vines, and today he has reached 2.10ha on 10 different plots! Until 1992, he worked during the day and took care of his vines part time during the evenings and weekends. But since 1992, he worked full time with his vines, making and selling them.



Bourgeois-Diaz ‘RS’ Rosé   . . . $75
smoky elegance, red fruits and spice
Grapes: Meunier
Region: Croutes-sur-Marne//Champagne, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Very Dry

Very excited to get his producer. One of the top natty Champagne Houses, certified biodyanmic. Lively fruit, the Meunier weight really shines here. Jérôme Bourgeois-Diaz is a 4th generation vigneron who has been making some of the most compelling Champagne in Crouttes-sur-Marne, on the banks of the Marne River halfway between Paris and Reims.Though he has deep family roots in the area, he was not always working in the vines, having had a previous career in industrial sales before taking over from his father in 2001.

He farms 7ha of vines that average 35 years of age (3ha Pinot Meunier, 2ha Pinot Noir, and 2ha Chardonnay) in the clay and limestone soils the region is known for. Jérôme is deeply committed to biodynamic farming, having gained certification by Demeter in 2015, meaning herbicides, fungicides, and all other sprayings are strictly prohibited. He allows for native, wild plants to intersperse the rows, which make his vineyards look like an oasis of green in an otherwise conventionally farmed area. Care is taken during the harvest to adhere to Pierre Masson’s lunar calendar and all vineyard work is done by hand.

“RS” stands for Rosé de Saignée. Made from 100% old-vine Pinot Meunier harvested a bit later than his other parcels with 24 hours of maceration on the skins. 30% of the juice is pressed into barrel and the rest stainless steel tank for fermentation. Deep and darker in color; savory, vinous, and long, this is an incredible wine.

Cave de Bissey Rosé . . . 42
fresh fruit bouquet, a dusting of cinnamon
Grapes: Aligote, Pinot Noir and Gamay (60/30/10)
Region: Burgundy
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

The Cave de Bissey is a smaller grower co-operative in the Macon region of Burgundy. Unlike many co-

ops, it is small (40 growers and 5 employees) and quality-oriented. Most of the wine they make is

purchased ex-cellar, so the wines are not even well-known outside of the Macon. The co-op also controls

its sparkling wine production from vineyard to bottle.

This is beautifully balanced with yeast and pastry layering blended with its lively red fruit notes

Domaine Serol 'Turbullent' . . . 46
wild strawberries, cherry jewels, sea foam
Grapes: Gamay
Region: Côte Roannaise//Loire Valley, FR
Method: Ancestrale
Body Profile: Light/Medium
Sweetness Profile: Dry/Off-Dry

The family property in the Côte Roannaise, a seldom-seen appellation of the Loire Valley (near the river’s source),  dates back to the 17th century, and was passed from generation to generation. When Stéphane Sérol took over in 1996, the domaine totalled 12 hectares. Very attached to the Côte Roannaise, he cleared new plots on the finest hillsides to replant. With his wife, Carine, they converted the domaine to organic and then to biodynamic viticulture, with the aim of preserving and valorizing the terroirs. The granite-based soils here are perfect for local grape Gamay.

Turbullent is their Pet-Nat of 100% young vine Gamay. The grapes are hand-harvested and fermented in cement tanks at a cool temperature, with indigenous yeasts until the wine reaches 7% alcohol. The wine is then bottled and fermentation continues until the wine reaches 8 % alcohol and 5 bars of pressure. The bottles are then disgorged to remove the deposit, leaving a clean wine. The wine is an exuberant strawberry and cherry jewel.



Gaspard 'Bulles' Rosé
cranberry, white pepper, dried herbs
Grapes: Pineau d'Aunis, Grolleau (95/5)
Region: Loire Valley, FR
Method: Traditional
Body Profile: Light/Medium
Sweetness Profile: Dry

Gaspard is a Jenny & François house label. The grapes are sourced from a winemaker in the Loire Valley who makes the wines to our specifications. Jenny met a Parisian artist and asked her to create labels for this project. They put their heads together and came up with the name “Gaspard,” and a joyful label for lovely Loire-Valley creations.

Methode Champenoise, aka secondary fermentation in bottles with lees, for 12 months. The wine is disgorged and topped up with more wine, zero sugar added.

“Bulles” means bubbles in French and that's exactly what you'll get here: a fruity rosé sparkle of life and red berries! This J&F exclusive is a refreshing blend of Pineau d’aunis and Grolleau (both typical grapes for the area), delicately fizzy thanks to its year-long ageing on fine lees.

Graham Beck 2014 Rosé
crushed wild raspberries, creamy mousse, regality
Grapes: Pinot Noir, Chardonnay (85/15)
Region: Western Cape, SA
Method: Traditional (Cap Classique)
Body Profile:
Sweetness Profile: Dry

South Africa’s wine culture roared to life in the post-apartheid era, and Graham Beck is one of their great success stories. The foundations for the success of the Graham Beck brand were laid in 1983 when the late Graham Beck purchased Madeba, a farm located outside the Western Cape town of Robertson. It was his ardent ambition to establish a world-class winery in this area that saw the erection of a state-of-the-art cellar and groundbreaking tasting facility, ensuring the growing reputation of Graham Beck Cap Classique as a leading international wine destinationThis label, along with the partnered still wine producer, Robertson Estate have high reputations, with the Graham Beck Brut being served at Obama’s inauguration.

This wine is a unique first for South Africa in that the Pinot Noir and Chardonnay were pressed together in the same press. Fractional recovery from the whole bunches ensured that only the best quality juice went into fermentation. After fermentation the wine was lightly fined and bottled for the secondary fermentation, after which the wine underwent five years of lees contact time before disgorging. This bubbly has a beautiful salmon pink hue. Noticeable ripe blueberries and a subtle spiciness from the Pinot Noir with creamy complexity from the Chardonnay. An explosion of raspberry fruit and slight honeysuckle flavours on the palate, with a persistent yet delicate mousse.

Henri Milan 'Papillon' Rosé . . .
butterflies on berry bushes
Grapes: Grenache Noir, Syrah, Alicante
Region: Provence, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

Henri Milan has been producing organic wines since 1988, only two years after he took over the land from his father Robert. This is far before the recent surge in organic production over the last few years (and still only 9% of France's winemakers are making organic wine today!). Biodynamic principles are followed in their winemaking as well.

After harvest, the grapes are pressed directly. The juice co-ferments in a large cement vat until the fermentation is finished. The wine undergoes a second fermentation in the bottle for 9 months. Zero sugar is added at bottling, making this a brut nature. This wine could be drunk on its own, though it could be paired with an entire meal- starter, main course, and dessert!

Henry Varnay Rosé . . . 38
red currants, rosewater, picnics at the river
Grapes: Gamay, Cabernet Franc, Pineau d’Aunis
Region: Loire Valley, FR
Method: Charmat/Tank
Body Profile: Light
Sweetness Profile: Dry

Located in Saumur on the Loire River, Henry Varnay sits between the cities of Angers and Tours. Sourced from a variety of Loire Valley vineyards, the Varnay house looks for consistency from each vintage and achieves a bright red fruit sparkler with a hint of sweetness to play off the vibrant acidity that comes from younger vineyards and early picking. Aged in the famous ready-made wine cellars of Tuffeau, Saumur's local calcareous rock, there are approximately 10,000 cases of Henry Varnay produced each year.

The Rosé Sec NV from Varnay is a Charmat Method sparkling wine made from a vast majority of Gamay, Cabernet Franc and Pineau d’Aunis - the last of these three is a cool rarity used for sparkling rose and chillable, light reds.While this is still a dry wine, it would also appeal to people looking for something a little more fruity.



Jean-Baptiste Adam Crémant d'Alsace Rosé . . . 48
fresh berries, flowers and herbs
Grapes: Pinot Noire
Region: Alsace, FR
Method: Traditional
Body Profile: Medium
Sweetness Profile: Dry

This family estate in Alsace is over 400 years old. Jean-Baptiste Adam V took over in 1996 and began managing the winery. Soon after taking charge of the company, he modernized the winery and expanded it to create a processing and storage facility for the production of Crémant. In 2003, he embraced the practices of biodynamic agriculture.

The house rosé is 100% Pinot, from six acres of vines. This has a deep nose of red cherry, herbs and baked bread. Those flavors follow through in the mouth along with a rich, ripe texture.



Jean-Noel Haton Brut Rosé . . . 64
strawberry, orange zest, sloe
Grapes: Pinot Meunier, Chardonnay and Pinot Noir (35/30/35)
Region: Champagne, FR
Method: Traditional
Body Profile: Light/Medium
Sweetness Profile: Dry

The Haton family are a fourth-generation, family-owned Champagne House that owns 20 hectares of vineyards scattered around Champagne in 8 different Crus. While Haton began life as a recoltant-manipulant, demand for the house's wines made the decision to begin supplementing their own land with purchased grapes an easy one. Besides the estate's vineyards, Haton sources fruit from an estimated 75 hectares from over six dozen different crus. They are actually in the top 30 Champagne producers by size, though their relative anonymity in comparison the Grand Marques is notable.

The Brut rose is composed of 35% Pinot Meunier, 30% Chardonnay and 35% Pinot Noir (10% still wine for color). It has classic rose Champagne notes of bright bing cherry, strawberry, spice and yeast. It's a middleweight wine, more about freshness and intensity than depth and richness.



Moutard 'Prestige' Rosé . . . 68
cherries and cream, scones resting on the windowsill
Pinot Noir
Aube, Champagne, FR
Traditional
Light-Medium
Dry

The Moutard family have a hand in two of France’s most prominent wine regions - Champagne and Chablis, both. In fact they are located in the Cote de Bars, Champagne’s warmest region, closer both in proximity and soil type to Chablis than to the grand Champagne regions of the North. Lucien Moutard took the family to local prominence in the 50s, and was a passionate advocate for what could be accomplished with sparkling wine is his beloved Cote de Bars. Two generations of the family currently operate the winery.

The Rosé Prestige is one of their entry-level NV Champagnes. Made from 100% Pinot Noir from younger vines, this is a strawberry, peach and stone-fruited wine, with hints of smoke and spice. It is a killer value rosé.



Murgo Brut Rosé . . . 50
a whiff of rose petal, ripe strawberry, sea spray
Grapes: Nerello Mascalese
Region: Mt Etna // Sicilia, IT
Method: Metodo Classico
Body Profile: Light/Medium
Sweetness Profile: Dry

For more than 100 years, the Scammacca del Murgo family has cultivated vines and olives under the fiery gaze of Mount Etna in Sicily. More than once this active volcano has destroyed vineyard plots and covered their family home under ash—events that would rattle the nerves of even the most daredevil winemakers. Yet for the Scammacca del Murgo clan, it’s just the price one pays for the privilege of growing vines in one of the more dynamic and breathtaking wine regions on earth.

Up until the 1970s, Baron Emanuele and his family produced wine for locals in Santa Venerina. Friends and extended family would visit the estate, chatting with the “baron” while filling up their damigiana with wine for the week. It was in 1981 when Emanuele decided the time was ripe to move away from bulk production to focus on Etna’s exceptional volcanic terroir and its native grape, Nerello Mascalese. The family produced its first Etna Rosso in 1982 and then in 1990, they bottled their first estate sparkling dry wine from Nerello Mascalese, crafted according to the Méthode Champenoise.

Caring for vines and crafting wine has always been a family affair; the baron’s eight sons—Michele, Pietro, Matteo, Filippo, Alessandro, Bernardo, Manfredi and Costantino—all have a role, either in the fields or in the cantina, with the singular goal of ensuring that their father’s pioneering work in redefining the face of Etna wine continues.

The first artisans to champion Nerello Mascalese as a sparkling wine and certainly one of Sicilia’s oldest winemaking clans, the Scammacca del Murgo family has for more than a century cultivated grapes as well as olive and fruit trees in Santa Venerina. Grown exclusively on the fiery volcanic slopes of Mount Etna, Nerello Mascalese produces not only world-class red wines but also elegant sparkling wines—and is unquestionably one of Italia’s most distinctive grape varieties. Antique rose color, fine bubbles. Wild strawberries; cherries; pomegranate. Mineral, with notes of white pepper.

Perelada Rosé Cava . . . 36
orange zest, berries, vanilla bean
Grapes: Garnatxa, Pinot Noir, Trepat (69/17/14)
Region: DO Cava // Penedès, ES
Method: Traditional
Body Profile: Light/Medium
Sweetness Profile: Dry

Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà.

Flushed pink color. Clean and bright. Its generous stream of fine bubbles forms a crown. It has a sweet aroma that recalls little wild strawberries with rich overtones. This wine has a complex and fruity taste, full and with a good balance in the mouth.



Pet Nat

*Breaking Bread Zinfandel Rosé . . . 44
bing cherry, passionfruit, finesse
Grapes: Zinfandel
Region: Dry Creek Valley, CA
Method: Pet-Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: dry

Mizany Vineyard is a 16-acre vineyard in the famous Cortina Gravel of Dry Creek Valley. Breaking Breadpurchased the vineyard in 2011 and named it after the father-in-law. When planting the Zinfandel Vineyard they took a heritage approach and planted a field blend much like the first vineyards planted in the area.  The Zinfandel for our Pet Nat was picked at 20 brix, which translated into 11.3% alcohol and a zippy acidity

Passion fruit and Bing cherry come off the nose of this wine with a distinctive, wet gravel minerality. As you look at the wine in your glass it continues to dance and open up to its more complex flavors and aromatics. The palate on this wine evokes a traditional Champagne in weight and fineness of bubbles; however, the easy-drinking, fruit forward youth of the wine makes it very quaffable.

*Christoph Hoch 'Kalkspitz' Pet Nat
Grapes: Gruner Veltliner (70%), Zweigelt pressed white, Sauvignon Blanc fermented on the skins, Blauer Portugieser and Muskat Ottonel
Region: Kremstal, Austria
Method: Pet-Nat/ Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Christoph Hoch is the twelth generation, since 1640, to make wine in his town of Hollenburg, on the south side of the Danube. Historically, vines were planted on this side of the Danube and the north side was for food crops. In 2013, Hoch split from his parents winery, starting with five hectares that would have been his inheritence eventually. Today (Sept. 2019), Hoch has 12 hectares total, all in Hollenburg, and all farmed biodynamically and certified by Demeter. The subsoil is Hollenburger conglomerate, which was formed by the Traisental and Danube rivers crashing together and compacting chalk and river stones together. The chalk is equally as active as the Côte des Blancs in Champagne, bringing minerals to the vines. This similarity in soil inspired Christoph to make sparkling wine. Although, the source of chalk is completely different, in Hollenburg it’s from the Alps and in Champagne it’s maritime chalk, or what is called muschelkalk in German.

Throughout all of Hoch’s vineyards, you find a mix of mustard, rye, and phacelia. He considers all of his parcels by four categories: dry, chalky, nutrient rich, or holds water. Depending on the category, he will plant the herbs and grains accordingly. Mustard brings sulfur to the soil, which protects the plants and transfers it naturally to the wines, so that he can use as little as possible at bottling. Rye brings carbon to the soil. He knocks it down after it has grown and it creates a natural humus. The carbon from the rye works with the phacelia and creates nitrogen. Hoch is an instructor for the wine school in Krems, specialized in teaching biodynamic farming.

Christoph has very active, chalky soil much like what is found in the Côte des Blancs in Champagne. Upon learning this, he wanted to try out making a pet-nat. In an effort to learn about sparkling wine, he spent time in Champagne with De Sousa, Laherte, and LDM’s Champagne Tarlant; Benoît Tarlant made a bet with Hoch that it would be nearly impossible for him to make a stable pet-nat. The bet was that if he succeeded, then Tarlant would give him twelve barrels to use. After his first bottling, Hoch sent him twelve bottles to try and after trying the bottles, Tarlant conceded that he lost the bet and Hoch drove to Champagne to collect his barrels! The Kalkspitz (kalk = chalk, and spitz = acidity) is made of 70% Grüner Veltliner, blended with Zweigelt pressed white, Sauvignon Blanc fermented on the skins, Blauer Portugieser and Muskat Ottonel. It’s dry with a maximum alcohol of 11% and a maximum pressure of 3atm’s. It’s savory with a refreshing acidity and creaminess on the palate.

*La Biancara 'Garg'N'Go' . . . 48
Bartlett pear, mineral bomb, exuberant bubbles
Grapes: Garganega
Region: Veneto, IT
Method: Pet-Nat/Ancestrale
Body Profile: Light
Sweetness profile: Dry

A man of true conviction in viticulture and viniculture, Angiolino Maule actually started his working life as a pizzaiolo, or pizza maker, of some renown in Italy. But the earth and the vines were calling him all the while. Through his hard work and sterling reputation, Angiolino was able to save enough money to start his winery. He chose Gambellara and, principally, the Garganega grape to make his magical music in a glass. Gambellara is ostensibly the extension of the Soave foothills in Veneto into the adjoining province of Vicenza where the wine changes its name, but not its general composition. The principal white grape is Garganega backed up with small amounts of Trebbiano. For decades now, he has plowed in his vines and not used any soil treatments, chemical or otherwise. Using biodynamicviticultural practices, Angiolino has created an organic, living soil and ecosystem for benefiting the health of the vines and their resistance to any form of malady.

Produced with Garganega and vinified in stainless steel, Garg’n’Go is a fun, approachable sparkling wine.Fresh, exuberant and refreshing, this tastes like a summer cocktail but in wine format. Infinitely gluggable and so fruity you could almost mistake it for pear juice.

*Meinklang 'Foam Vulkan'
green apple, wheat fields, lemon candy
Grapes: Hárslevelü, Juhfark (60/40)
Region: Somlo, Hungary
Method: Pet Nat/ Ancestrale
Body Profile: Light/Medium
Sweetness Profile: Dry

Meinklang is an original, family-run mixed farm, set in the middle of the World Heritage Site of the National Park Neusiedlersee, on the Eastern side of the Neusiedlersee Lake, bordering directly on the Hungarian lowlands, where life’s diversity and complexity are celebrated. This farm functions much like an organism, relying not only on the people but also on the local herd of cows which contributes in an essential way with their natural and invaluable fertiliser. The farm’s diversity is enriched by ancient grains such as spelt, farro and Einkorn wheat, as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers and the elegant charm of the grapevines.

Foam Vulkán from Meinklang has everything you need in a Pet Nat: it’s dry, light, summery, bit floral, bit herbal and fair priced! You can detect some grapefruit, yellow apple, lemongrass and peach aromas plus lovely saltiness too.

*Sanctum 'Volk' Rosé Pet-Nat . . .
forest berries, underbrush, werewolves
Grapes: Pinot Noir
Region: Lower Styria, Slovenia
Method: Pet-Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

In the mid-12th century French Carthusian monks settled in this northeast region of Slovenia and planted it with Pinot Noir and Chardonnay vines. The Podkubovšek family, starting with Vlado and his son, Marko, has always cherished and been proud of this local heritage, hence the fact that all of their wines are made in a traditional style, where the vines and the microclimate speak for themselves.The owner of Santum is Mr. Marko Podkubovšek, a worldly man and a wine lover, who believes in local tradition and in hand produced wines. Our vineyards span the steep southern slopes of hills and hillocks over the town Loče, which boast a rich viticulture tradition as grapevines were grown here as early as the 12th century by Carthusian monks.

This is a new wine, made for the first time in 2019. Embracing the minimal intervention approach in the cellar, hand-harvested grapes were destemmed and spontaneously fermented in stainless steel tanks. 2 day maceration. Still fermenting wine was bottled in October and then roughly disgorged in February. All of the pinot noir grapes that would normally be reserved for rose were used to experiment with the first ever Sanctum winery pet nat. The resulting wine is a yeasty sparkling rose with some cloudy sediment and lively bubbles. Juicy and bright, with aromas of cranberry and raspberry, this pet nat is a refreshing treat. The sugar level is in check and the fruit is subtle enough that you can certainly enjoy it with food like charcuterie and salads, or a forest berry dessert. But be sure to chill it well and do not shake before opening! This wine is alive.

2Naturkinder ‘Bacchus’ . . .  $48
tropical fruit meets dry German wit
Grapes: Bacchus
Region: Bavaria, Germany
Method: Pet-Nat
Body Profile: Light
Sweetness Profile: Off Dry

In the already complex and insider-y world of German wine, Franconia is a truly insider region. 2Naturkinder is the natural wine project of Micheal Voelker and Melanie Drese, who traveled the world, working in various vineyards before returning home to focus on their small corner of Bavaria. Voelker’s father owns a winery, and even sits on the quality control board of the appellation, but supports his son’s work that falls outside of the local requirements.

Bacchus is one of the many German crossbred varieties produced between the world wars, this one by the noted viticulturist Peter Morio. Morio crossed an already existing experimental cross of Silvaner x Riesling with Muller-Thurgau. The result was a relatively low-acid white grape that was somewhat unique amongst the typically high acid Germanic varieties. It is primarily used in Franconia, and 2Naturkinder transforms their harvest into a natural, undisgorged Pet-Nat.

Bodega Clandestina 'Ancestral Confiscat' . . .
starburst sparkles, natural beauty, electric minerality
Grapes: Xarello
Region: Penedès, ES
Method: Pet-Nat/Ancestrale
Body Profile: Light
Sweetness Profile: Dry

Ferran Lacruz farms 8 hectares of vines in Catalonia, in the small village of Sant Marti Sarroca, in the heart of the Penedès wine region. Ferran started this project with his first vintage of 2018. He works completely outside of any appellation, farms the grapes organically, and is not adding anything to any of the wines. All the grapes are hand-harvested, and nothing is filtered or fined. Ferran grew up in this part of Catalonia, and since being a small child was seduced by the landscape, natural beauty, and the important of wine producing in the culture. He studied tourism in college, which left him feeling unfulfilled. So, with a friend, he began to embark on the journey of becoming a winemaker, looking to produce clean natural wines that express his homeland with honesty.

This ancestral method Sparkling represents a Xarel·lo vineyard of 53 years old. By making this ancestral sparkling wine, Lacruz wanted to show the potential of ageing and gaining complexity that this profile of wines has. Specifically, this wine has been 10 month ageing with the lees, with the objective of gaining mouth volume and certain yeast influence. After this  lees ageing, the winewas disgorged in orther to keep on evolving more, nevertheless, without giving more yeast profile and making the fruit the main character of this interesting sparkling wine.

Broc Cellars 'Valdigué' Rosé . . . 50
fruit punch with a side of funk
Grapes: Valdigué
Region: Rosewood Vineyard // Mendocino, CA
Method: Pet-nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use. He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.

His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.

Cantina Carafoli 'La Divina' . . .
Lambrusco took a walk on the wild side
Grapes: Lambrusco di Sorbara, Lambrusco di Salamino
Region: Emilia-Romagna, IT
Method: Pet-nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Cantina Fratelli Carafoli was founded in Ravarino, a small village in Modena by Mauro Carafoli in 1919. Kilometers away from the town of Sorbara, Carafoli has excelled in the production of Lambrusco di Sorbara and Lambrusco di Modena. Cantina Carafoli is thriving under the third generation with advancements in technology, methods and viticulture. Carafoli elevating the quality of their wines with the purchase of 20 hectares in Sorbara in 1965. These 20 ha are in a thin strip of land between the Secchia and Panaro rivers. There the soil is relatively rich in nutrients for vineyard soils but the soils are loose and permeable, providing excellent drainage.

Pet Nat Lambrusco from the Carafoli family! La Divina manages to stradle the line between being fairly classic, juicy, and accesible while still having some of the subtle savory qualities and wildness you might expect from a lower intervention sparkling wine.

Cerro la Barca 'Vegas Altas' Rosé . . . 36
rose gold daydreams, tart raspberry, stony minerality
Grapes: Macabeo, Cabernet Sauvignon, Xarel-lo (38/32/30)
Region: Extremadura, ES
Method: Pet Nat/ Ancestral
Body Profile: Medium
Sweetness Profile: dry

Juan Sojo and Ángel Luis González started Cerro la Barca in 2003. The two met in oenology school and bonded over their desire to revive the reputation of their native Extremadura, in western Spain near the Portuguese border. While it’s history can be traced to 550 BCE, phylloxera and powdery mildew hit the region hard in the 19th century. Winemaking started a gradual revival after the Spanish Civil War and has been picking up steam ever since. The majority of the wine currently produced in the region is bulk Vino de Mesa (table wine).

Cerro La Barca is the only 100% organic winery in the whole Extremadura region. The vineyard is located in the area of ​​Vegas Altas, just east of Mérida, on the banks of the Guadiana River. The quality of the terroir and the high level of biodiversity promoted in the vineyard makes human intervention almost unnecessary. The proximity to the river creates a special microclimate with humidity that decreases the irrigation needs and favors the elaboration of wines with excellent quality.

This is their ancestral method bubbly, made of two indigenous white grapes and some Cabernet Sauvignon, the red skins of which give the wine it’s gorgeous rose-gold hue. The wine is disgorged, leaving a beautifully clear rosé. Clean and expressive, it tastes like spring at the seashore, all bright and salty, sunny and zesty.

Chateau Barouillet ‘Splash’  . . . $48
citrus, wet stones, party at the lake
Grapes: Semillon
Region: Bergerac, FR
Method: Pet-Nat/Ancestrale
Body Profile: Light/Medium
Sweetness Profile: Dry/Off Dry

Chateau Barouillet has been a family business going back at least 8 generations. Vincent Alexis works alongside his father and grandfather to cultivate the land and has pushed the winery into Organic viticulture, starting to convert the soil in 2010 and fully converting all the vineyards by 2014. The domaine controls 45 hectares of vines throughout Monbazzillac, Bergerac Pécharmant, and Cotes de Bergerac.

Semillon is a relatively rare white grape found most often in Bordeaux and Bergerac. Alexis makes his Pet-Nat with no sulfur and leaves it undisgorged. The wine is funky, with waxy tropical fruit notes.

Croci 'Gutturnio' . . . 52
Grapes: Barbera, Bonarda (60/40)
Region: Emilia-Romagna, IT
Method: Pet-Nat/Ancestrale
Body Profile: Medium/ Full
Sweetness Profile: Dry

Croci is a small estate in the westernmost winegrowing sub-zone of Emilia-Romagna, the Colli Piacentini. Massimiliano Croci is the current generation of vignaiolo running what started as his grandfather’s property in 1935. His focus is the traditional wine of the area: white and red sparkling wines re-fermented in the bottle. Currently 8.5 of the total of 16 hectares are planted to vine, and the rest of the acreage support Croci’s dairy cows and the feed grain, hay and pasture for the animals. In fact, milk was the main production of the farm until 1970.

Gutturnio is a mix of Bonarda and Barbera. The vines are farmed organically, and everything is done by hand, including weeding and harvest. The grapes are co-fermented spontaneously in open vats with an approximately 8-day maceration with frequent pump-overs. The wine then rests in foudre through the winter before bottling; as the spring air warms the cellar, re-fermentation kicks in. The wine spends a minimum of 10 months in the bottle, finshing fully dry, and is not disgorged or filtered before release. It’s  deep, dry, and acidic, full of dark ripe cherry and earth. Bold and untamed but really food-friendly.



Còsmic Vinyaters 'Vitalitat' . . . 42
lemon seltzer, gooseberry, fresh air
Grapes: Parellada, Moscatell (92/8)
Region: Emporda/Penedès, Spain
Method: Pet Nat/ Ancestrale
Body Profile: Light/Medium
Sweetness Profile: dry

Devoted to producing pure and integral wines, with the lowest intervention and the highest respect for its natural and energetic origin, the climate, and the land.The wines are consistently high in energy and very festive. Located 300 metres above sea level, about 20 km in from the Mediterranean, this first vineyard Salvador "Salva" Batlle rented is one of the highest in Empordà. It is planted with Cariñena Blanca, a local variety that needs poor soils without clay or humidity and which is one of Cosmic's greatest treasures. It's existed in the area for around 300-400 years and is a fresh variety, with a lot of acidity and structure but it has always been ill-treated. In the eyes of Salva, looking after abandoned varieties is viewed as critical for maintaining the area's identity and follows biodynamic practices in the vineyard alongside pure practices in the cellar.

Winemaker Salva's aim was to create a revitalising, electric, fresh and festive sparkling wine, giving value to the Catalan autochthonous varieties with a renewed look. They have done this and more. A gluggable Pét that drinks more like natural Cava. Made mostly from Parrelada with bits of Muscat. 3 days of skin contact, ending fermentation in bottle. Blossom, green apples and elderflowers. Light, fresh and creamy.

Côme Isambert 'Tours de Fruits'
a sparkling wine and a dry cider walked into a Champagne bar...
Grapes: Chardonnay, Chenin Blanc, Apples, Pears
Region: Saumur // Loire Valley, FR
Method: Pet Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Côme is a négociant-winemaker who has spent more than a decade working in the world of organic agriculture. He began to produce his own organic wines in 2013 in Saumur, producing around 6,000 bottles per year.

He buys his grapes from 4 different organic growers, and from there he manages everything- from the picking of the grapes to the bottling of his wines, not to mention the sales! Grapes, apples, and pears are macerated separately, then blended together to continue fermentation in the bottle

Winemakers all over France have found the need to be a bit creative over the last few years due to uncooperative weather conditions, such as frost, hail, or lack of rain. Côme had the idea to combine apples, grapes, and pears, to make this drink, which is reminiscent of France’s best ciders. Bottled as a Pet Nat at 20g/L RS. Disgorged by hand in march 2018. Rich cider with nice refreshing bubbles and a salty finish on the palate.

Domaine des Deux Anes 'Limo d'Anes' Rosé . . . 48
mulberry trees, funky cider, summer sun
Grapes: Carignan
Region: Languedoc-Roussillon, FR
Method: Pet-Nat/ Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Magali Terrier, originally from the Beaujolais, worked in diverse wine-growing regions throughout France. In the late 1990’s, she began to seek out a terroir where she could freely express her passion for making extraordinary organic wine and that search led her to the Languedoc. Magali Terrier first set her eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, and it was love at first sight. She started the 2 Anes winery in the year 2000, the same year Jenny & François was founded.

Being byodynamic, the winery is a diverse farm with many different animals, including of course, donkeys, but also sheep and many other animals. The donkeys are allowed to wonder amongst the vines, where they eat the garrigue and other herbs growing everywhere on this property. When Magali begins to prune in the spring, she often discovers that the donkeys have done a “pre-pruning,” having eaten some of the shoots and canes along with the garrigue.

Medium-bodied, dry, gently sparkling. A cloudy color of guava nectar in the glass and cider on the nose, this Carignan-based Pet-Nat has notes of fresh figs, persimmon, mulberries, and a hint of Rainier cherry on a finish of lees and sediment. An absolute joy to drink and low on the funk factor.

Il Mostro 'Ragana' Bianca Frizzante . . . 44
ripe pear and pineapple, a gentle tickle of bubbles
Grapes: Pecorino, Riesling (85/15)
Region: Chieti//Abruzzo, IT
Method: Pet-Nat/Ancestrale
Body Profile: Light
Sweetness Profile: Dry

‘Il Mostro’ was conceived as a new experimental project from Poggio Anima, a more traditional line of wines from famed Tuscan winemaker Riccardo Campinoti. The grapes come from the Monteodorisio Vineyard in Chieti, Abruzzo. The Marchesani family has been farming this since the mid-1960s and following the marriage of Sebastiano Jasci to Lucia Marchesani, the newly married couple embarked on a new frontier of higher quality farming. Sebastiano pushed for organic farming and became one of the first certified organic vineyards in Italy in 1978and today their son Nicola has taken over the winemaking. ‘Ragana' is an ancient pre-Indo-European spirit and a powerful prophetess who reveals the future. She is best known in the Baltic states and is thought to rule over fertility and regeneration and is the guardian of nature's cycles: creation, growth, decline and destruction.

The Pecorino and Riesling were hand-harvested from two blocks that sit in an amphitheater that wraps around from southeast to northeast and ascending from 750 to 850 feet in elevation. The majority of the grapes were cooled down at the winery and fermented at a cool 60ºF with the remaining grapes being whole-bunch pressed to tank and chilled very cold to prevent fermentation and held in tank. Primary fermentation occurred naturally in a sealed stainless-steel tank and when the wine reached 15 g/L residual sugar the tank was cooled down in order to hold the ferment at 10 g/L. The wine was bottled, secondary fermentation occurred over the next 2-3 months and the wine was released without disgorgement.



Keltis 'Mario Natur' Pet-Nat
Grapes: Chardonnay, Rumeni-Plavec (80/20)
Region: Bizeljsko // Lower Styria, Slovenia
Method: Pet-Nat/Ancestrale
Body Profile:
Sweetness Profile:

Keltis wines attest to the artisan’s approach in the vineyard and the cellar, they express their terroir, and contain minimum quantities of sulfites. A big share of our wines is unfiltered and that is why our wines carry inside them life and the potential for further development. Marl, which is the main rock of our terroir, provides our wine with minerality, especially felt in the macerated wines.As dictated by our philosophy, our work with wines is done at the time of the full moon, when the wine is at its peak and can fully express its potential. Since we only follow its development and do not monitor it artificially, the wine arrives on the market when it is ready and thus every vintage shows its character in its own moment.

Vineyards of the Keltis wine cellar encompass 5 hectares of land and stretch over the south and south-western positions as well as northern slopes of the Bizeljsko area. Western winds blowing from neighboring Orlica take care of the ventilation and are our natural ally in the fight against diseases. Soil composition includes marl, sandstone with quartz binder, clay, Lithuanian limestone, and limestone with the application of chert.

The sparkling wine is pale lemon in color. The bubbles are tiny, active. Pronounced medium bouquet reminds of flowers, yellow fruit, peeled apples, and somewhat of yeast. Very dry sparkling wine, the taste of peeled apples predominates in the mouth, followed by a long aftertaste.

La Vignereuse ‘Mayga Watt’ Rosé . . . 48
ripe red plums and bubblegum
gamay
Gaillac, FR
Pet Nat/Ancestrale
Medium
Off-Dry

Marine Leys farms 5 hectares of hillside vines planted to Duras, Syrah, Braucol, Mauzac, Loin de l’oeil and Gamay. Before starting the Vignereuse, she had worked for years behind the camera in film production across Europe, where she then moved to Canada, Ireland and eventually, Turkey. It was there that Marine found herself helping her employer plant a vineyard. She worked in the cellar and eventually handled the winemaking after studying in Beaune. In 2012, Marine made her way to Gaillac to work and learn under the guidance of her friends, the legendary Plageoles family. In 2014, she found 5 hectares of vines in Andillac and the Vignereuse project was launched. Her first vintage deliveds precise, flavorful and refined wines that speak both to the quality of the Gaillac as one of the most underrated AOP in France, and to her skills as a young winemaker.

Grapes are hand harvested, destemmed, and fermented in fiberglass tanks. The wine macerates on the skins for about 3 days. Beautiful light pink bubbles carry soft red fruits, absolutely perfect for the  hotter weather.

Les Vins Pirouettes 'La Bullette de David' . . . 48
nectarine, orange blossom honey, citrus
Grapes: Riesling
Region: Saint-Hippolyte // Alsace, FR
Method: Pet Nat/ Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Les Vins Pirouettes” is a collective project launched by Christian Binner, the renowned Alsatian winemaker (part of our book, of course), who’s been making legendary zero-zero wines in his Ammerschwihr winery for more than 20 years. Saddened by the sight of organic and biodynamic grapes being sold for little to cooperatives, Christian decided to encourage these growers to make wine under their proper name instead, thus promoting the idea of soulful terroir wines made with zero nonsense both in the vineyard and the cellar.

Alsace is a great region for this goal, btw: thanks to the Vosges range protecting it from the West, it’s a sunny and dry area, exercising lower disease pressure on the sensitive Vitis Vinifera. And, given its colorful geology, the region is a true patchwork of soils and subsoils ranging from granite to limestone and volcanic plots. Combine it with the 13 typical local varietals and you have the ideal hotbed for a breathtaking span of flavors and styles, especially when respectfully grown; it would be a sin to let them disappear in some insipid cooperative wines.

Hence Pirouettes! A friendly, open association of an ever-growing number of like-minded vignerons. As we’re writing this, it consists of 14 organic and biodynamic small growers whose first names you’ll always find on the bottle, along with a title referring to the method (Pet-nat, Crémant…), cru (Bildstoecklé, Frankstein) or style of wine. The Glou Glous are—surprise surprise—highly drinkable, Tutti Frutti connotes a white blend of multiple grapes, Eros serves flamboyant macerated whites… All the wines are made with zero-additions in the winemakers’ own cellars, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez. “It’s important to say that Pirouette is by no means a négoce,” the team explains. “On the contrary, each cuvée is vinified at the winemaker’s own place, respecting its history and character.” And since selling the wine is equally important yet not easy (it’s difficult to be a brand manager when you’re a full-time vineyard person), Rémi Ségura has joined the project to spread the word and is supported by Christian Binner’s reputation.

Pirouettes » is the name they chose to symbolize the fun they’re having, but also because “these wines are like beautiful artistic figures, the result of certain know-how and mastery. Pirouette is a gesture of freedom, emotion, and joy,” Christian explains. Indeed, it’s an appropriate name for this liberated movement of skillful artisans, and a beautiful legacy for the winemaker who pushed it forward.

Les Vins Pirouettes 'Pet-Nat d'Eric' . . . 48
dry cider, flowers and funk
Grapes: Auxxerois, Pinot Noir (80/20)
Region: Alsace, FR
Method: Pet-nat/ Ancestrale
Body Profile: Light/medium
Sweetness Profile: Dry

“Les Vins Pirouettes” is a collective project launched by Christian Binner, the renowned Alsatian winemaker (part of our book, of course), who’s been making legendary zero-zero wines in his Ammerschwihr winery for more than 20 years. Saddened by the sight of organic and biodynamic grapes being sold for little to cooperatives, Christian decided to encourage these growers to make wine under their proper name instead, thus promoting the idea of soulful terroir wines made with zero nonsense both in the vineyard and the cellar.

Alsace is a great region for this goal, btw: thanks to the Vosges range protecting it from the West, it’s a sunny and dry area, exercising lower disease pressure on the sensitive Vitis Vinifera. And, given its colorful geology, the region is a true patchwork of soils and subsoils ranging from granite to limestone and volcanic plots. Combine it with the 13 typical local varietals and you have the ideal hotbed for a breathtaking span of flavors and styles, especially when respectfully grown; it would be a sin to let them disappear in some insipid cooperative wines.

Hence Pirouettes! A friendly, open association of an ever-growing number of like-minded vignerons. As we’re writing this, it consists of 14 organic and biodynamic small growers whose first names you’ll always find on the bottle, along with a title referring to the method (Pet-nat, Crémant…), cru (Bildstoecklé, Frankstein) or style of wine. The Glou Glous are—surprise surprise—highly drinkable, Tutti Frutti connotes a white blend of multiple grapes, Eros serves flamboyant macerated whites… All the wines are made with zero-additions in the winemakers’ own cellars, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez. “It’s important to say that Pirouette is by no means a négoce,” the team explains. “On the contrary, each cuvée is vinified at the winemaker’s own place, respecting its history and character.” And since selling the wine is equally important yet not easy (it’s difficult to be a brand manager when you’re a full-time vineyard person), Rémi Ségura has joined the project to spread the word and is supported by Christian Binner’s reputation.

« Pirouettes » is the name they chose to symbolize the fun they’re having, but also because “these wines are like beautiful artistic figures, the result of certain know-how and mastery. Pirouette is a gesture of freedom, emotion, and joy,” Christian explains. Indeed, it’s an appropriate name for this liberated movement of skillful artisans, and a beautiful legacy for the winemaker who pushed it forward.

Pet-Nat d'Eric is cultivated and vinified by Domaine Jean-Louis et Eric Kamm, Dambach-la-Ville. A gentle sparkle, floral nose, zesty mouth.

Lise et Bertrand Jousset 'Éxilé' Rosé . . . 48
glou-glou Gamay, raspberries, summer gossip
Grapes: Gamay
Region: Montlouis sur Loire // Loire Valley, FR
Method: Pet-Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry/Off-Dry

This small Domaine is the kind of success story that has made some of the lesser known corners of the Loire Valley some of the most fashionable with young winemakers and wine lovers. Bertrand’s winegrowing experience began when he joined a viticulture program in Amboise after a stint in the military. Lise, originally growing up on a dairy farm south of Nantes, came to wine as a server in the UK and France, then as a sommelier in Paris. The two moved to the left bank of the Loire, seeking the freedom and reasonable cost of land that Touraine afforded to aspiring vignerons.

The fruit for Éxilé is sourced from an organic vineyard in Touraine. The Joussets fall into the “natural wine” category, using native yeasts and minimal sulfur. The finished product falls more on the “classic” side of the category (rather than “weird”), as the Joussets work diligently to ensure their wines are without flaws.



Stella Crinita 'Omaggio' Rosé . . . 46
raspberry jam and a hint of freshly-baked bread
Grapes: Cabernet Franc
Region: Uco Valley // Mendoza, AR
Method: Pet-Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Joanna Foster and her husband Ernesto Catena started to farm biodynamically in 2002 when they planted their vineyard in the Vista Flores subregion of Tunuyan in Argentina’s Uco Valley. Fifteen years later, Stella Crinita was born. Joanna’s family is from Malaysia, India and the UK. Ernesto Catena's family is a multigenerational winemaking family that is well entrenched in Argentina. The couple met in 1995 when Joanna's Social and Environmental work brought her to Argentina. They married in 2004 and now have three children. Together they became interested in Natural winemaking in the early 2010’s which ultimately became a driving passion for the couple. All fermentation is spontaneous, using nothing more than the native yeasts that are present in harvest. No additives or invasive procedures are used in vinification and no SO2 is added at any stage. The winery is all estate and they do not fine or filter any of the wines. The vineyard has been Demeter certified Biodynamic since 2012 and production remains extremely small.  The young Alejandro Kuschnaroff is the head winemaker at Stella Crinita and he lives close by the estate. Joanna and Ernesto split their time between Argentina, Tuscany and San Francisco.


This PetNat is all hand harvested Cabernet Franc from the Demeter certified biodynamic estate vineyard in the Vista Flores region of the Uco Valley. The wine is made in the ancestral method finishing fermentation in the bottle with 9 months on the lees. The fruit driven nose has notes of raspberry jam and delicious red apple with a touch of pink bubblegum on the edges. Bright, fresh, and crisp on the palate with juicy red fruit and a hint of freshly baked bread.



Stirm Wine Co. ‘Los Chuchaquis’ Albariño Pet Nat . . . 40
a riot of froth blown in from the sea
Grapes: Albariño
Region: Santa Ynez, CA
Method: Pet Nat/Ancestrale
Body Profile: Medium
Sweetness Profile: Dry

Ryan Stirm chose to go to Cal Poly-San Luis Obispo because it had a great wrestling team and Cal Poly offered a degree in Wine and Viticulture. His interests escalated into minors in soil science, sustainable agriculture and plant protection science, taking an internship  at Saucelito Canyon Winery in Arroyo Grande, CA where I learned to work with ancient, dry-farmed vines.  He met my mentor, Justin Willett of Tyler Winery, while rock climbing in remote Santa Barbara County, which led to a four year endeavor as the assistant winemaker at both Tyler and Lieu Dit Winery. In between harvests at Tyler, Ryan traveled to work abroad in Margaret River, Western Australia and in Austria (Wachau, Weingut Tegernseerhof) before moving up north to work for the classic Santa Cruz Mountain winery Thomas Fogarty. Stirm Wine Co. is now located in southern Santa Cruz County near Watsonville; central between the key appellations we work with.

Stirm is another young California winemaker playing in the Central Coast with some of the oddball, cool climate plantings of less famous vinifera grapes (the vine species indigenous to Europe that makes the best wines around the world). Though his first love is Riesling experiments with other varieties, and his first foray into making sparkling wine uses the Spanish grape Albarino, which bears a resemblance to Riesling. Stirm made a dry, light, refreshing Pet-Nat in a totally natural style.

Though light-bodied and spritz in previous years, Stirm has allowed for some skin contact this time, and the wine is much more extracted. The wine showcases a medium-full body with heavy notes of tart white grapefruit, alongside a saltiness like ocean water. For weird wine lovers!



Testalonga 'I Wish I Was a Ninja' . . . 48
lemon ice at the ballgame
Varietal: Colombard
Region: Swartland, SA
Method: Pet Nat/ Ancestrale
Body: Light
Sweetness Profile: Slightly Off-Dry

Testalonga was started by husband and wife, Craig and Carla Hawkins, in 2008. After many years of traveling the world making wine (Matassa, Terroir Al Limit, Dirk Niepoort, and many others), they settled in the Swartland region of South Africa. In 2015, they purchased land on the Northern mountains of Swartland and they started planting vines in 2018. The farm is called Bandits Kloof (kloof means ‘ravine’ in Afrikaans).

This is a light, thirst-quenching sparkler Lower ABV with a touch of RS, high-acid citric elements (think pulpy lemons into sparkling lemonade). A true(-true) glou-glou. Creamy.

Troon Vineyard 'Pét tanNat' 2020 . . . 44
ultra brut, tart quince, apple skin
Tannat
Applegate Valley, OR
Pet-Nat/ Ancestrale
Light
Dry

Troon Vineyard estate wines, from Oregon’s, are inspired by the wines of the Mediterranean coasts of Southern Europe. Troon Vineyard is dedicated to regenerative agriculture and practices Biodynamic® agriculture in a quest to put back more than they take from the plants and soils.  A focus on wines that reflect the terroir of where they were grown, is to be found in the healthy soils and vines that are the foundation of Biodynamic® agriculture. This philosophy continues in the cellar where winemaking is minimalist and  only native yeasts are used, with no additives to ferment  wines and eschew the use of new oak barrels to reveal each nuance of wines grown in Oregon's Applegate Valley.

Our Pét tanNat is a distinctive pét nat crafted exclusively from our Estate Tannat, this naturally bottle-fermented sparkling wine is made in the ultra-brut style — the driest of the dry. Richly flavored and complex with just that touch of rustic, authentic charm that defines pétillant natural. Pét tanNat is bright with high acidity and creamy mouthfeel with notes of tart quince, granny smith and golden delicious apples.

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