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Wine Club Releases

June 2024

2022 Marigny Carbonic Pinot Gris, Willamette Valley, OR

Andrew Reginald Young moved from New Orleans to Oregon over a decade ago to make fresh and fun wines in a low-intervention style. Under the winemaking name St. Reginald Parish, Andrew uses familiar Willamette Valley grape varieties in less familiar ways: this carbonic, skin-contact pinot gris, for example!


Organic, dry-farmed pinot gris sees one to two weeks of whole-cluster carbonic maceration before pressing into stainless steel (75%) and barrel (25%). Bottled without fining or filtration, and with a minimal amount of sulfur added, this is a great introductory orange wine for those looking to explore that territory. Like grown up tang with stone fruit and moderate tannin.

2023 Jolie-Laide Trousseau Gris, Sonoma, CA

Jolie-Laide is a one-man operation based in Sebastopol, helmed by Scott Schultz, who moved from Chicago to Napa in 2007 and worked in fine dining before moving into wine. Today, his operation produces about 2400 cases annually. The name Jolie-Laide translates loosely to “Pretty-Ugly”, a French term of endearment to describe something that is unconventionally beautiful. Scott’s unique and highly sought-after wines live up to their name.


100% Trousseau Gris from Fanucchi-Wood Road Vineyard in the Russian River Valley of Sonoma County. The Fanucchi-Wood Road Vineyard is dry-farmed and practicing organic, with the Trousseau Gris block dating to 1981. The fruit was foot crushed and left to macerate on skins for three days before being pressed to neutral puncheons and stainless steel for fermentation. The wine was matured in neutral puncheons before bottling.

2021 Côme Isambert x Fruktstereo ‘Lotto Fruits,’ Loire Valley, FR

Côme Isambert started his natural wine project in Saumur in 2013, with a philosophy to produce wines and cider that reflect the diversity and richness of the Loire Valley's terroirs


Fruktstereo is a collaboration between former somms Karl Sjöström & Mikael Nypelius. They work with fruit from home gardens and abandoned orchards, or the waste fruit from local farmers. Everything they make is fermented with natural yeast with zero additives.


This Lotto Fruit collabo is our first fruit wine release for the club — raspberries & strawberries macerated in pear juice for a couple of weeks before removing them and then fermenting in tank. Dry and refreshing, almost like a lambic beer, with tart fruit notes and tannin that gives structure.

May 2024

2021 Cluricaun ‘Skin’, Quinta do Montalto, PT

Winemaker Andre is a fifth-generation winemaker, and Quinta do Montalto, a 15-hectare vineyard made up mostly of clay and chalk soils, has been certified organic since 1997. He combines modern and ancient techniques, such as Portuguese Amphorae, to create unique and expressive wines. 


For 2021, Skin is 20% Fernão Pires from Lisbon and 80% Siria from Beira Interior — all organic fruit. Skin contact lasts 30-60 days, 10% of which happens in Amphora. The palate is fresh and nutty with a hint of spice and flavors of tangerine, marmalade and pure citrus fruit. Structurally, it is juicy and linear, with a nice saline finish.

2022 Domaine Ledogar ‘Roug’é-Clair,’ Vin de France

Mathieu and Xavier Ledogar are fourth-generation winemakers that converted their family’s 19-hectares in the Languedoc to organic and biodynamic in the mid-90's. Instead of making grapes for a co-op like their forebears, they bottled under the family name and began to produce the most unadulterated wines the terroir could produce, with help from their 100+-year-old vines.


The 2022 Roug'e Clair is a 50/50 blend of biodynamic Mourvèdre & Carignan, co-fermented and co-macerated for less than a day before pressing and a short élevage in fiberglass. Bottled unfined, unfiltered, no additional SO2. Walking the line of dark rosé and light red, the wine drinks best with a slight chill — soft tannins, cranberry & pomegranate.

2021 Whitcraft ‘La Lie Fine’ Pinot Noir, Santa Barbara Co., CA 

Drake Whitcraft took over the family winery in 2007 with the goal of making balanced Central Coast wine of purity, honesty, and finesse.  Drake is vinifying with the same old-school techniques his dad used (hand-harvesting, foot-pressing, no added enzymes or coloration). The resulting wines are clean and impeccably balanced. 


The ‘La Lie Fine’ line is a second-bottling run from Whitcraft — collecting the settled fine lees from the 2022 Vineyard Designate Pinots. Keeping the wines unfiltered means at bottling roughly 3 cases worth of wine is left in each barrel. This blend combines that wine from the best 2022 Pinot barrels and allows them to settle for 4 months before bottling.

April 2024

2023 Good Boy Wine 'Chardogay Pét-Nat', Los Alamos, CA

Not our first Good Boy release for the club by any means, but we couldn’t resist this newest collab. In case you missed it,  Eric and Dave of Los Angeles-based Good Boy Wine produce natural wine, with a nod to French technique, using organic and biodynamic grapes, all sourced from within two hours of Downtown Los Angeles. They exclusively work with vineyards that practice ethical treatment of farm workers & sustainable farming methods.


Chardogay is a collab with the eponymous Los Angeles dance party taking place bimonthly at SIlverlake Lounge. It’s 100% Chardonnay from Rancho Alamos, direct-pressed and capped while still fermenting for natural bubbles. Zero So2 is added and it is bottles unfined and unfiltered. Tropical like a resort piña colada.

2022 Garalis ‘Terra Ambera’, Lemnos, GR

Manolis Geralis is a third-generation winemaker on the volcanic island of Lemnos, working naturally with the ancient Limnio grape and Muscat of Alexandria. He launched his first wines in 2007. Muscat of Alexandria has been the main grape on the island since the 1920s, when it was brought there by Lemnian immigrants from Egypt. 


Garalis named this wine “Terra Ambera” not only because of its amber color, but also to reference the orange volcanic soil found throughout the island. He gives the wine about a week of skin contact, followed by four months of aging in stainless steel with lees contact. The wine is bottled without fining or filtration. Dry, perfumed, and tropical.

2022 Leo Steen Red Table Wine, Casa Verde, Redwood Valley, CA

Winemaker Leo Hansen, was born and raised in Denmark and found his way to the wine world via a his life in the restaurant industry. The son of a chef and hotelier, Leo got his European sommelier certification in 1997. In 1999, he moved to California to try his hand at winemaking,  landing at the acclaimed Stuhlmuller Vineyards before founding Leo Steen Wines in 2004.


The Casa Verde release is a field blend of mostly organic Grenache and Carignan from 70-year-old, head-trained vines. This wine saw 100% carbonic maceration for 8 days before it was transferred to a combination of neutral French oak and stainless steel for 5 months.  The wine was blended and bottled in March 2021 without fining or filtration and with minimum sulfur added.

March 2024
Women Winemakers Around the World

2022 Rocco Di Carpento ‘Dri’, Piedmont, IT

Lidia Carbonetti produces 8 wines —  exclusively from grapes grown on her 5-hectare vineyard in Carpento —  interpreting the indigenous grape varieties of the territory. Minimum intervention is practiced both in the vineyard and in the cellar. Lidia has a mathematics background, and in the cellar she supervises and controls with competence, allowing nature to take its course.


"Dri" is a fresh and mineral skin-contact wine, perfect for drinking throughout the meal. Fermentation is spontaneous, followed by a 3-day maceration on the skins. The color is an intense straw yellow and the scents are reminiscent of ripe summer fruit, white flowers and citrus peel. Flavor is full, fresh, balanced and slightly sapid. 

2022 Tessier ‘Soul Love’, Central Coast, CA

Kristie Tacey, winemaker and founder of Tessier Winery, is a scientist turned winemaker. With a background in microbiology, Kristie is fascinated by the cycle of life; each vintage of Tessier wines captures and reflects one year in the lives of the vineyards she works with. She sources high-quality fruit from a strong network of farmers in the Anderson Valley, Santa Cruz Mountains, Arroyo Seco, and El Dorado foothills.


This chillable red is a sustainably farmed blend of four varieties including skin-contact Riesling, Mourtaou, Négrette and Merlot. Light red color with magenta hues and Aromas of guava, hawaiian flowers, marionberry and wet stone. The Fourth release of Soul Love is a tribute to David Bowie and the ideal picnic wine.

2022 Closeries des Moussis ‘Virevolte’, Vin de France

Château La Closerie des Moussis is a small domaine, established in 2009, run by two women, Pascale Choime, a trained oenologist and Laurence Alias, an agronomist who is passionate about sustainable development and ecology. The two women built the winery from scratch, investing their own money and growing their vineyard area from a minuscule 1.5 acres to a modest 5 acres. 


Virevolte is a blend of Merlot with a bit of Malbec, grown organically and biodynamically, certified by Ecocert and Demeter.  Grapes are manually harvested and fermentation is spontaneous with a short maceration and 6 months of aging in stainless steel vats. Bottled without fining, filtration or added sulphites.

February 2024
Two wines from Chad Hinds & a passion-fruity Gewürtz

2022 En Cavale ‘Who Goes There?’, California

En Cavale is a collaboration between Wolfgang Weber and Chad Hinds. They teamed up to make soulful, accessible expressions of old-school Californian wine with a nod to their favorite wines from France and Italy. Fruit is sourced from organic vineyards, and only native yeasts are used for fermentation. Sulfur additions are kept to a minimum (if any are made at all).


Who Goes There is a blend of Sauvignon Blanc, Verdelho, Albariño and Fiano, all fermented on their skins for about three to four weeks. The wine is salty and textural, hinting at tropical and citrus fruit both preserved and fresh, with a mild sense of chaos underneath it all.

2022 iruai ‘Giallo’ Nebbiolo, California

Located just south of the Oregon/California border at 3,000 ft elevation in Etna, CA, Iruai specializes in alpine varietals and fun, easy-drinking, natural wine. Chad and Michelle Westrbook Hinds explore avant garde vineyard planting and rehabilitation techniques to make wine with a sense of place — employing no additives and removing no character.


'Giallo' refers to the hyper stylized, pulpy horror films from Italy in the 60's, 70's and 80's. Made from Nebbiolo grown at 3,000 ft. and aged for 90 days on the skins, Giallo is a brooding and perfumed beast that attacks you with concentrated spice and texture. Ripe plum, rose petals, garrigue, dark chocolate, strawberry 

2021 Weingut Malat ‘Raw’ Orange, Weinland, AT

The Malat Winery, located on the south bank of the Danube River in the Kremstal district of Austria, has been producing exceptional wines since 1722.  Ninth generation winemaker, Michael has continued this tradition, taking over the fifty-hectare estate from his pioneering father Gerald in 2008. 


Unsulphured, unfiltered, skin-contact Gewürztraminer grown in Kremstal. Skin-contact aromatic varieties can get out of control, but this one is well-tamed. Pickled ginger, lightly spritzy, sandy, sloshy orange water, a bit of ruby grapefruit, passionfruit and a slightly bitter finish like gently brewed tea. Uncomplicated and well-made.

January 2024

2022 Old World Winery ‘L’Aureate,’ Sonoma County, CA

Proprietor Darek Trowbridge tends to the 120-year-old vineyards of family-owned and operated Old World Winery in the heart of the Russian River Valley. His passion is inviting nature into his winemaking; his processes are simple and eliminate the need for any manufactured chemicals. This ethos involves effort and shepherding, but not manipulation.  

For 2022, L’Aureate is 100% organic chardonnay from Nagomi Vineyard in the Russian River Valley that sees whole-cluster fermentation and 5 days on the skins. Aging takes place for 9 months in neutral oak. No fining or filtration, minimal sulfur added at bottling.

2022 AmByth & Sons Sauvignon Blanc, Santa Ynez, CA

AmByth & Sons is the negociánt-fruit project from AmByth Estates, the only biodynamic winery in Paso Robles. Founded by Philip Hart in the early 2000s, the Ambyth property totals 42 acres, with 16 acres of vines and 4 acres of olive and fruit trees for biodiversity.  Phillip chose to work with Rhône varieties, which he felt were most suited for the terrain. 


This unique Sauvignon Blanc from Coquelicot vineyard was gently pressed by foot and fermented with skin contact in Italian terracotta amphorae and stainless steel for 9 months. Pressed off the skins and allowed to settle for 1 month before bottling during descending moons. Nothing added, so nothing is taken away.

2014 Domaine Bio Coste ‘Biau,’ Loire Valley, FR

Mathieu Coste left Burgundy in 2008 to create his own domaine in the extreme eastern part of the Loire. With organic farming and minimal intervention winemaking, his 5.5 hectares are planted with Pinot Noir and Gamay, with a bit Sauvignon Blanc. He makes red wines with structure and backbone that are aged for a long time until they are mature. Wines that make you think of history.


Biau is old French for beautiful, which this 2014 vintage truly is. A light, complex wine with aromas of black fruits and cherry, beautiful structure, well-integrated tannins and plenty of acidity. Fermented with indigenous yeasts and full clusters and aged for 48 months in French oak before waiting in glass to be released in 2023. 

December 2023
Bubbles 3-Ways for the Holidays

2021 Hammering Wines ‘Tilted Mile,’ California

Josh Hammerling, started working in cellars, vineyards and tasting rooms in Washington State in 2014. Many low-intervention experiments in friends’ garages led to a fascination with classic and experimental expressions of sparkling wine. Hammerling Wines was founded in Berkeley, CA in 2018. The goal of the project is to explore cool-climate California vineyards through the lens of low-intervention sparkling wine.


For 2021, Tilted Mile is comprised of 60% Chardonnay and 40% Pinot Noir from just about every site the vitner works with. It embodies the far flung vineyards, often situated above mile on tilted mile of mountain roads.

NV Brigo ‘Balotta’ Lambrusco dell'Emilia IGT, IT

Greogorio Brigo is a young man from the countryside north of Modena. Growing up on the farm he learned hard work early in his life helping his grandfather and father in their daily routine. In 2021 he decided to follow his dream: produce his very own Lambrusco. He stopped selling his grapes to the massive co-op wineries and committed himself to creating his own small production wines.


Balotta, meaning “chatting with friends,” is 100% Lambrusco Grasparossa, hand harvested and fermented spontaneously — secondary fermentation takes place via Charmat method. Aged in bottle for 4 months., this Lambrusco is a crowd-pleasing, quaffable sparkler with lots of fruit and nice acidity.

NV Art & Science ‘Pollinia’ Pet-Nat Co-Ferment, Sheridan. OR

Art + Science is a natural cider, perry, and wine producer based out of rural Yamhill County, Oregon in the western part of the Willamette Valley. They use all foraged, organic, or biodynamically-grown fruit, and ferment with indigenous yeast. The project, founded in 2011, is a family business run by Dan Rink and Kim Hamblin.


‘Pollinia’ is the first co-ferment we’ve featured in the club — A low-abv (8.7%) sparkling wine comprised of 60% dessert pears and 40% Melon de Bourgogne grapes, fermented with native yeast with no filtration unfiltered and no added sulfur.

November 2023
The Italian Drop

NV Cirelli ‘Wines of Anarchy’ Bianco Frizzante, Abruzzo, IT

Francesco Cirelli’s organically-farmed estate includes not only vineyards but olive trees, garlic, spelt, wheat, barley, figs, and geese – a complete ecosystem. In the cellar, he’s experimenting with amphora, adds nothing but tiny SO2 at bottling, and lets his wines evolve as they wish.


This pet-nat style, 100% Trebbiano is hand-harvested and undergoes spontaneous fermentation in stainless steel with indigenous yeasts — bottled unfined and unfiltered. A fun and fizzy Bianco that is bone dry, with lively bubbles and loads of minerality. Crisp apple and a touch of almond on the finish.

2021 Azienda Agricola COS 'Pithos' Bianco, Sicily, IT

Giusto Occhipinti of COS is one of the most important, influential, producers in all of Sicily, if not Italy as a whole. The winery was founded in 1980 by three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano. The initials of their last names form the winery’s name.


100% organically farmed Grecanico, crushed and fermented with native yeast on its skins in terracotta amphorae for 15 days, and aged in in amphorae for 7 months before bottling unfiltered. A concentrated and layered orange wine that remains lithe and approachable with notes of apricot, pear and yellow apple.

2020 Azienda Agricola Calalta ‘Onbria’, Veneto, IT

Calalta is a certified organic vineyard run by husband and wife team Nicola and Giulia Brunetti in the Mussolente region at the foot of Monte Grappa. The winery focuses on non-traditional varietals for the region — riesling, bronner, merlot, cabernet franc, syrah, tai rosso — and aims to let the grapes express the terroir of the region.


Onbrìa by Calalta is 100% organic Cabernet Franc from vines located atop of the hills of Mussolente, fermented with ambient yeasts, aged in stainless for 9 months, and bottled without filtration. Don't expect the typical herbaceous, pyrazine flavor of Cab Franc. This a crisp fruit-focused wine, best with a slight chill

October 2023
Chilled Red SZN

2022 Jumbo Time Wines ‘Pinot Party’, Sonoma, CA

Jumbo Time Wines is a Los Angeles based natural wine project, started by Omar Koukaz & Jonathan Yadegar in 2020, working with organically grown (dry farmed & biodynamic when possible) fruit & practice zero intervention in the cellar. They proudly work alongside farmers to make wines that are the result of curiosity and excitement surrounding what the glorious state of California has to offer.


This wine is aptly named Pinot Party because it features all the colors of the Pinot rainbow: 40% Blanc, 22% Gris and 38% Noir. Each grape macerated separately for about two weeks, then aged for about six months before blending. Rosy with hints of hibiscus tea and a tart strawberry smoothie. Pull it from the fridge and let it warm up on your table.

2022 Fond Cyprès ‘Premier Jus’, Languedoc-Roussillon, FR

Fond Cyprès is located in the Languedoc-Roussillon region of Southern France. Laetitia Ourliac & Rodolphe Gianesini adopt sustainable farming in the fields — the estate is certified organic —  and low-intervention practices in the cellar. Fond Cyprès is one of the most exciting producers in the region.


For Premier Jus, organic Carignan and Grenache grapes grown on calcareous soil and blue marl. The Carignan sees two days of whole-cluster fermentation, before it is submerged in fermenting Grenache juice and pressed immediately. The wine is aged 6 months in barrique, and then bottled with no additional sulfites.

2022 La Boutanche x Bros Cellars, Sonoma, CA

La Boutanche is a world-wide project of several nations participating in a program to make natural wines everyone can afford. This version comes straight out of Sonoma, California via Broc Cellars.  Chris Brockway’s facility comprises two warehouses: one with stainless, 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.


Chris Brockway used a blend of whole-cluster Zinfandel plus Grenache, Sangiovese, and Valdiguié, all farmed organically and produced without sulfur. Light-to-medium-bodied, dry. Crunchy berry, sage, and earth with balance. Delicious with a chill if you like.

September 2023
Orange Near and Far

2022 Angeleno Wine Co. Alonso Family Vineyard Albariño, Sierra Pelona Valley, CA

Jasper Dickson and Amy Luftig work with small, family-owned, Los Angeles County vineyards where organic and sustainable viticulture is practiced, to preserve the storied winemaking history of Southern California. The Alonso Family Vineyard in Agua Dulce is planted to unique Spanish grape varietals brought here by Juan Alonso from his native Galicia, Spain. 


This Albariño proudly nods to local vigneron Juan Alonso’s home region of Galicia, Spain. 24 hours of skin contact gives this wine its beautiful, hazy, golden hue and silky texture. With notes of pineapple, peach, and fresh flower buds, this Albariño is an ideal white wine for the cool afternoons of springtime in L.A.

2022 WonderWerk ‘Born Slippy’, California 

Issamu Kamide and Andrew Lardy, two high school friends from Virginia seeking new directions in fermentation, work with farmers and vineyards from all over California to make wines that everyone can wavelength with. Every bottle begins as a concept - a look, a feel, an occasion, a vibe - that range from low-intervention to high-innovation production methods in the cellar.


Born Slippy is hyper-aromatic blend of Gewurztraminer, Riesling, Chenin Blanc, Malvasia Bianca, Muscat Canelli. The riesling was direct pressed into stainless, while the other varieties were fermented on the skins for two weeks in open-top neutral oak. Bright and citrusy with layers of lemon meringue, pineapple, guava, and elderflower. Zero-zero.

2020 Lapati Wines ‘Chakalix’ Rkatsiteli, Kacheti, GE

Vincent and Guillaume are two French men who met in Georgia at an art center in 2011. Guillaume was an artist in residence, and Vincent was already there experimenting with ancestral-method sparkling wine. The two connected and now make wines under their label 'Lapati' in Sagarejo, northern Kakheti. 


Vincent lives full time near their vines in an old Soviet villa where the wines are vinified using traditional Georgian qvevri. The wines are of true Georgian spirit, and lightly touched by their French roots. The 'Chakalix' is their most traditionally Georgian wine, Rkatsiteli on the skins for 6 months in qvevri. Organic, zero/zero, complex, and wild.

August 2023
Pool Party Pounders

2022 Buddy Buddy ‘Butterfly Kisses’, Clarksburg, CA

Buddy/Buddy winemaker, Cassidy Miller is learning and exploring fermentation alongside the attitude of never taking herself too seriously. Her minimal intervention methods include spontaneous fermentations with indigenous yeast, no fining/filtering, and little to no sulfur additions. 


100% Chenin Blanc from Clarksburg, CA was gently foot tread prior to pressing then allowed to settle in tank before racking to neutral french oak to ferment in barrel. Notes of pear, green apple, brioche with a kiss of salty/savory. Spontaneously fermented, unfined, & unfiltered.

2022 De Levende ‘Cortez,’ Mendocino Co., CA

De Levende is a collaboration between Los Angeles-based natural wine importer Soil Expedition and various winemakers in California to create some of the best Orange and Natural wines available. The wines are produced and bottled with no additions at SC Cellars in Forestville, CA with organic fruit from Redwood Valley, Mendocino & Sonoma. 


This refreshing 2022 Cortez blend of 40% Muscat, 30% Sauvignon Blanc, 30% Chardonnay combines boisterous honey and tropical aromas and flavors with a mouthfeel that's vibrant and structured.

2022 Andreas Ziniel ‘Zini’ Rosato Liter, Burgenland, AT 

The Ziniels cultivate their vineyards at the lowest point in Austria. With careful manual work and traditional pressing, they refrain from interfering with the flora and fauna of the vineyards. The Ziniel family focuses on emphasizing the individual character of the wines and placing the grape variety and origin in the foreground.


For 2022, Zini is an all-organic co-ferment of regional varietals: Gelber Muskateller, Sauvignon Blanc, Welschriesling, & Zweigelt. Fermentation is spontaneous and the bright rosato wine is bottled in traditional-to-the-region liter bottles with no fining or filtration and minimal SO2 addition.

July 2023
The Rosato Days of Summer

2021 Selvanova Sparkling Rosato, Terre del Volturno, IT

Selvanova was founded in 1997 by Dr. Antonio Buono. The property, located in the central part of Campania, was once a Buffalo farm. The entire property is over 100 acres with about 25 planted to grapes. In addition to winemaking, they press their own olive oil, make their own cheese from animals they raise, and grow a variety of different fruits and vegetables.


100% organic Pallagrello Negro is destemmed before a short maceration period of a few hours leading to the wines beautiful dark pink hue. The fermentation is done without the use of commercial yeasts in stainless steel tanks and aged for 4 months, before being bottled with the original must added, so the secondary fermentation can take place in the bottle.

2021 Domaine Santamaria ‘Le Dilemme d'Achillé’ Patrimonio Rosé, Corsica, FR

Thomas Santamaria is the 6th generation to take over the 30-acre family estate on the island of Corsica. Previous generations had farmed in the traditional ways, and never gave into outside pressure in regards to using herbicides and pesticides, and Thomas has begun to take that a step further. He maintains strict organic farming principles, vinification is done with native yeast fermentations in stainless steel., and All wines are unfined and unfiltered with a small addition of sulfur at bottling.


Le Dilemme d'Achillé is 100% Niellucciu from 35-year old vines grown in clay-limestone soil. This saignée rosé sees 8 hours of maceration before it is bled off. It is then aged in stainless steel vats for eight months.

2022 Lo-Fi Wines Gamay/Pinot Noir, Santa Barbara Co., CA

The duo behind Lo-Fi, Mike Roth and Craig Winchester, make wines without frills or fillers. Wines that are simple, hand-crafted, and an honest expression of what a grape can offer. Lo-Fi is marked by easy drinking, low alcohol, neutral barrel—if any—oak, native yeasts, little or no sulfur, or other interventions that hide the fruit. 


One of our all-time favorite Santa Barbara blends — the Gamay/Pinot Noir from Lo-Fi is a 50/50 blend of organic grapes, hand harvested and fermented via carbonic maceration for nearly two weeks with daily pump-overs. The grapes are then pressed and allowed to complete fermentation with only native yeasts and bacteria for both primary and secondary fermentation. The wine is unfined and unfiltered with a total of 30 ppm so2 added at bottling.

June 2023

2022 Good Boy x Teatime Pictures ‘Good Time’ Orange, Los Olives, CA

Eric and Dave of Los Angeles-based Good Boy Wine produce natural wine, with a nod to French technique, using organic and biodynamic grapes, all sourced from within two hours of Downtown Los Angeles. They exclusively work with vineyards that practice ethical treatment of farm workers & sustainable farming methods.


Organically-farmed Grenache Blanc from Zaca Mesa vineyard is foot crushed, spends 4 hours on skins, then is basket pressed to tank. 13 months on gross lees in bottle, then crown-capped. Moved solely with gravity, hand bottled, no fining or filtering, and no added SO2. A portion of proceeds will be contributed to the Center for Reproductive Rights courtesy of Dakota Johnson and TeaTime Pictures.

2021 Il Farneto ‘Giandon Bianco’, Emilia Romagna, IT

During the ‘90s Marco Bertoni founded Il Farneto, a naturally cultivated vineyard intended to  contribute to sustainable agriculture initiatives — producing grapes while respecting the environment. Their 34 hectares of land, 8 of which are planted with vines, are located between the hills of Scandiano and Canossa in the Emilia Romagna.


Giandon Bianco is 100% Biodynamic Malvasia di Candia from the Emilia-Romagna heartland. Highly aromatic and bursting with notes of nashi pears, peaches, zesty marmalade and lavender. Fresh and generously textured on the palate after a week of skin-maceration with wet stone minerals, tea-like tannins and fine acidity. Aged in part acacia barrel and concrete tanks (under flor) and bottled unfined, unfiltered and minimal additions of sulphur.

2022 Subject To Change 'FKA!' Field Blend, Mendocino, CA

Founded by Alex Pomerantz in 2017. Subject to Change makes wines with a strong character that are unique, fresh, and sometimes offbeat. The winery sources grapes exclusively from organic vineyards and makes the wines with no additions or subtractions in the cellar.


The 2022 FKA blend is 55% Merlot, 25% Chardonnay, 20% Pinotage from Open Hand Ranch. The Chardonnay and Pinotage were picked at the same time. Half  went into a stainless tank as uncrushed whole clusters, while the rest of the grapes got direct pressed into that same tank  The Merlot, which was picked a few weeks later, was destemmed and fermented in a stainless tank for 9 days, before being blended into the other wine. As always, no fining, filtration, or addition of SO2.

May 2023
French and French-ish

2021 Les Equilibristes Picpoul, Languedoc, FR

Les Equilibristes (“The Tightrope Walkers”) have a simple set of rules they follow in winemaking: use indigenous grape varieties, organic winemaking practices, indigenous yeasts, and minimal sulphur.  They make wines from purchased grapes, always organic, from different regions of France, the goal of each wine to convey the unique terroir and local varietals of its place.


100% biodynamic Picopoul de Pinet is cold fermented in stainless steel for 6 weeks and aged in old oak barrels before being bottled with no fining or filtration. Uncharacteristically waxy and round compared to the lean wines of the region, this Picpoul drinks more like a Chenin with a pleasantly bitter finish and saline quality.

2021 Frenchtown Farms ‘Cecelia’, North Yuba, CA

A vineyard with a literal cult following, Frenchtown Farms’ steep terraces were carved into this remote mountain half a century ago by members of a doomsday cult, The Fellowship of Friends. Since 2015 however, wine growing outsiders Aaron and Cara Mockrish have called it home. With the Fellowship in decline, Aaron and Cara took an opportunity to ascend its steep granite peaks and revitalize the abandoned vines that once produced some of California’s most iconic wines.


A crisp, mineral driven pink wine made from co-fermented direct press red varietals and skin-contact whites grown by us here in North Yuba. Don’t think of it as a rosé, but rather a wine that is slightly pink, made for food and built for aging, but approachable in its youth if you like structure and acid. 

2020 Karim Vionnet ‘Du Beur dans les Pinards’, Beaujolais, FR

Karim Vionnet is a rising star of Beaujolais. Karim was a baker before he decided to follow his passion and become a winemaker. He worked under Guy Breton for 5 years before establishing his own domain in 2006 in Villie-Morgon. From his 5-hectare domain, Karim’s aim is to “make a wine that is simple and natural”. Unnecessary intervention and artifices, both in the vineyard and during fermentation, are avoided.


The fruit for Du Beur dans les Pinards come from a single parcel which belonged to the late Jules Chauvet. 100% biodynamic gamay sees full carbonic maceration and spontaneous fermentation. Pure Gamay fruit character, juicy red berry on the nose, the palate is fresh, with crunchy, silky red fruit and a lengthy, invigorating finish.

April 2023
West Coast Cool Kids

2022 Mr. Brightside 'Happy Thoughts' Pet-Nat Gamay Noir, Arroyo Seco, CA

Tim Fulnecky's first foray into the wine industry was as a cellar hand in 2015. It quickly became apparent that he'd stumbled into a lifelong career. In 2016, at the urging of his mentor, he started producing his own wines. Focusing only on the grape Gamay Noir, he strives to make world-class wines from grapes sourced exclusively from California's Central Coast.


Hand-picked, organic Gamay Noir from Arroyo Seco, CA is open fermented in stainless steel, hand-racked, bottled unfined with no added SO2, and aged in bottle for 4 years before it is released, un-disgorged. Fresh, easy-drinking pet-nat with zippy acidity and stone fruit. 

2021 Swick Wines 'City Nights' Rosé, Columbia Valley, WA

A native of Oregon, Joe Swick returned to his home state in 2013 after a decade of working harvests and making wine across the globe. Joe’s ethos is rooted in showcasing the unique, cold-climate terroirs of the Pacific Northwest using a hands-off approach. Swick partners exclusively with organic and biodynamic growers to develop wines that he himself would like to drink.


Inspired by blends from the Rhone Valley, this Rosé is 44% Mourvedre, 36% Grenache Noir, 20% Syrah, direct pressed, whole-cluster fermented, and aged separately in a mix of 228 liter and 500 liter used French oak barrels. Soft tannins with notes of citrus and minerals.

2022 Jolie Laide 'Glou D’Etat' Red, California

Founded by Scott Schultz in 2010, Jolie-Laide is distinct in its focus on unusual varietals including Trousseau Gris, Trousseau Noir, Valdiguie and Cabernet Pfeffer. The name "Jolie-Laide" itself which loosely translates to "Pretty-Ugly" in French, refers to the beauty of the unconventional.


Glou D’Etat playful is an easy-drinking, more approachable red, versus most core Jolie Laide offerings —  38% Valdigue, 33% Mourvedre, 17% Grenache, and the remaining 12% made up of a blend of Cabernet Franc, Cabernet Sauvignon, and Petit Verdot. The nose reads of bright red fruit, garrigue, cedar and pepper. The palate is light and bright with crunchy red berries.

March 2023
The Eastern European Dispatch

2020 Piquentum Malvazija, Istria, Croatia

Dimitri Brečević studied oenology in France and then worked at Domaine de Chevalier in addition to working harvests in Australia, New Zealand, Bordeaux, and Burgundy. In 2004 he decided to invest himself in his father’s homeland of Istria, near the town of Buzet. With 4.5 ha of vineyards, Dimitri’s goal is to keep competition high, work the land by hand, and get roots digging deeper and deeper into the rich, red and flysch, white soils that define Istrian terroir.


100% hand-picked Malvazija Istarska is left to macerate on the skins for 3-4 days in open vats before a spontaneous fermentation in both barrel and stainless tank. After a long and slow fermentation, the wines are bottled unfiltered with just enough sulfur to ensure a safe journey across the Atlantic.

2017 Apátsági Pince Furmint, Somló, Hungary

This wine from Apátsági is our first off-dry wine featured in the club and a truly elegant example of botrytis a.k.a. noble rot. Somló is Hungary’s smallest appellation and is the result of the erosion of ancient lava flows. The oldest writings mentioning the wine of Somló date back to 1093 and viticulture all the way back to the age of the Romans.


100% organic late-harvest Furmint is dry farmed without herbicides or pesticides, hand picked, then spontaneously fermented in 600-2000 liter oak barrels. As with most botrytized wines, some residual sugar is present — if not for the incredibly high natural acidity, these wines would be overly sweet and flabby. The wines are then aged in the same vessels for at least a year and then bottled unfiltered -- tons of honeyed stone fruit, mint and thyme with a touch of salinity.

NV Slobodne ‘Majer’ Red, Trnava, Slovakia

Slobodne (‘the free winery’) is a young and dynamic, family-run winery focusing on natural expressions of their local grapes and their very own terroir. The family has spent the last 25+ years rebuilding the ecosystem of the farm and eventually launched Slobodne in 2010, placing them at the forefront of the natural wine movement in Slovakia.


Biodynamically-farmed Blaüfrankisch, Cabernet Sauvignon & Alibernet are hand-picked and spontaneously fermented in neutral oak. The wine is bottled with no fining or filtration, and a touch of SO2 for stability. The wine is an easy-going, medium-to-full bodied wine, with tons of red fruit, that's perfect for this transitional period between winter and spring.

February 2023
Two red/white co-ferments and a crushable Austrian orange

2021 Good Boy x Drug Dealer ‘Neo Noir’, Santa Barbara County, CA

Eric and Dave of Los Angeles-based Good Boy Wine produce natural wine, with a nod to French technique, using organic and biodynamic grapes, all sourced from within two hours of Downtown Los Angeles. They exclusively work with vineyards that practice ethical treatment of farm workers & sustainable farming methods.


The 2021 ‘Neo Noir’ is collaboration with musicians and friends of the winery, Drugdealer. This mineral-driven co-ferment of Pinot Noir and Chardonnay is destemmed, fermented in 1.5-ton tanks, then basket pressed at dryness. It was then aged in neutral French oak barrels for 13 months with minimal racking, as Good Boy puts it, “so as to not fuck with the process”.

2020 Vinas Mora ‘Barbba’, Croatia

Following the success of his first winery, Podrum Franjo, Kreso Petrekovic (former somm, wine professional, and importer in New York) brings his second passion project to life —Vinas Mora. This co-op winery focuses on producing natural wines from Primošten, a historic and UNESCO-protected area in coastal Croatia, near the city of Split.


The Barbba cuvée is a unique co-ferment of three local red grapes (Babić, Lasina, Plavina) and one white grape (Maraština). A portion of the grapes were given a quick 6 hour maceration, and the rest were macerated for 3 days. Fermented and aged in old oak. Unfined, unfiltered with just a touch of sulfur at bottling. Bursting with juicy cherries, with hints of chocolate and earthiness.

2021 Michael Gindl ‘Michi’s Farm’ Orange, Weinviertel, AU

Michi's Farm is a new project by Michael Gindl, focused on extending his output to vineyards other than his own — utilizing both negociant fruit and fruit from vineyards that he manages on other peoples’ property. Michi's Farm wines will always be blends of the organic and biodynamic grapes that he gets his hands on.


Mostly Gruner Veltliner with Riesling and Sylvaner blended in, the 2021 Michi's Farm Orange sees a few weeks on the skins before it is bottled, un-fined and unfiltered with no SO2. The almost-too-drinkable wine is floral, with hints of apricot and crisp acidity.

January 2023
Low-intervention + lower-alcohol European wines 

2021 Hervé Villemade Cheverny Rouge, Cheverny, FR

Hervé Villemade has been working his family's vines in Cellettes since taking over from his father in 1995. Converted to organic farming in 2000, the estate now covers about 22 hectares within the Cheverny and Cour-Cheverny AOCs.


This wine is a 60/40 blend of Pinot Noir and Gamay, grown on sandy clay and flint soils over, fermented as whole clusters for 15 days, and aged in old barrels. An old-fashioned light-bodied red at just 11.5% alcohol, The Cheverny Rouge leads with aromas of cherry, ripe raspberry, violet, and rose. Juicy and thirst-quenching when served slightly chilled, with just enough old-world earthiness to balance it out. 

2021 Cantina Indigeno 'Mosca', Abruzzo, IT

Cantina Indigeno is small project from a group of three friends in Italy’s Abruzzo region, focused on making fresh, low-alcohol, highly drinkable natural wines from local grape varieties.


Organic Moscato de-stemmed, macerated with the skins for 2 weeks. Aged in fiberglass for 6 months. Bottled unfined, unfiltered, with no SO2. Spontaneous fermentation with indigenous yeasts, no temperature control, filtration, zero sulfur or other additions. Aromatic and dry skin-contact Moscato. Ripe peach, nectarines, wild flower, strawberry honey and minerals. 

2021 Chateau Barouillet 'Splash' Pet-Nat, Bergerac, FR

Located 50 km east from Saint-Émilion, the Barouillet family has been growing grapes for at least 8 generations. Vincent Alexis, who joined his father in 2010, converted the vineyards to organic and is about to obtain a biodynamic certification. 

This Pét-Nat is made from 50-year-old Sémillon vines grown in clay and limestone soils. The grapes are destemmed and direct pressed into stainless steel tanks where they ferment cold for about 1 month before being bottled with zero sulfur added. The wine is low in alcohol -- at just 9% -- fragrant and lively with notes of citrus, apple and a touch of cut grass.

December 2022
Skin-contact wines from lesser known regions and varietals

2015 Fekete Béla Hárslevelű,

Somló, HU

Somló is Hungary’s smallest appellation and once an underwater volcano. Now dormant, its slopes of ancient sea sediment, hardened lava, and basalt are home to some of Hungary’s steepest, most densely planted vineyards. 32 years ago, while Fekete Béla was on a trip to buy grapes for his garage production, a farmer offered to sell his vineyards on the southern slopes. Fekete accepted and, approaching 90 years old, still tends his 4 hectares of beloved Fehérvári-cru. Everything is done by hand, and much like the man, his wines are honest, engaging and highly expressive of the region


100% Hárslevlü, a local grape grown in volcanic soils of the Somló region. Smoky, saline, and mineral-driven with the iconic structure of white wines from this region.

2021 Domaine du Haut Planty 'One Musk a Night', Vin de France

In the 1960’s, Michel Couillaud gradually converted his father’s Loire Valley polyculture farm into a vineyard. At the turn of the century, Alain and Christian, took over the operations with Alain Couillaud as the winemaker. The new generation brought with them the spirit of the novitiate by joining the respect for traditions with forward thinking. The new era of Le Haut-Planty was marked by the conversion to organic viticulture and an embrace of the natural winemaking philosophy


'One Musk a Night' is 100% organic, whole-cluster Melon de Bourgogne, macerated on the skins for one week, before being pressed into concrete tanks for a 6-month spontaneous fermentation. Hazy orange in color with notes of hay, stone fruit, white flowers.


2021 Open Face Wines 'Duh Würzt' Gewurtztraminer, Wilammette Valley, OR

After graduating with a degree from the Culinary Institute of America in New York, winemaker Michael Croom moved back to his home state of California and danced between kitchens and wine cellars until he decided to commit to his love for wine and relocate to Oregon. In his first years as a winemaker, Michael is focusing on sourcing grapes from organic, sustainable vineyards, and working to add and remove as little as possible during its life in the cellar, in an effort to create as honest of product as possible.


'Duh Würzt' is 100% organic, dry-farmed Gerwurztraminer from 60-year-old vines, macerated for 21 days and aged in used oak barrels. Rich, yet less cloying and spiced that traditional Gewurztraminer.

November 2022
Our first all-Italian lineup! Three very different styles, representing three unique regions.

2021 Azienda Agricola COS 'Rami' Bianco, Sicily, IT

Founded in 1980, by Giambattista Cilia, Giusto Occhipinti, and Cirino Strano, COS is considered one of the benchmark producers of the Vittoria appellation in Sicily. Farmed organically and biodynamically since the 1980s, these vines in the deep south of Sicily thrive in the hot, dry climate. Using a combination of clay amphora, concrete, and old, large botti, COS produces a fascinating collection of fresh, complex reds and skin-contact amber wines.


The Rami is an elegant skin contact wine made from 50% Grecanico and 50% Inzolia, spontaneously- fermented on the skins in concrete tanks for seven to ten days, before being aged in concrete vats for eight months, followed by three months in the bottle before release. Rami leads with grapefruit peel and stone fruit, followed by dried Mediterranean herbs and a long, honeyed finish.

2021 Carolina Gatti ‘Pinpinea’ Rose Frizzante, Veneto, IT

Carolina Gatti is a radical young winemaker who took over her family's 250-year-old estate in the Prosecco region of the Veneto. Her outfit is a rustic farm, where she works the land herself, with no chemical inputs, and makes the wines with very little intervention.  She’s pushing boundaries and making gutsy, unorthodox wines in a very conventional, by-the-books region.


The organically-farmed local varietal, Raboso Veronese, is de-stemmed within 2 hours of picking and fermented on the skins for at least 15 days with frequent manual stirring in concrete vats with indigenous yeasts and without temperature control. The wine is lightly pressed, then bottled unfined and unfiltered with 20ppm added SO2. The resulting rosato drinks more like a lighter red with moderate  tannins, and bright cherry fruit that gives way to sweet strawberry finish. 


2021 Cantina Giardino 'Re' Vino Rosso, Campania, IT

Antonio and Daniela De Gruttola seek out old vineyards in Irpinia, high in the hills of Campania. They champion and preserve the region’s native varietals, old vines, and the age-old way of tending them. The vines are planted over the region’s vibrant volcanic soils. Vineyard work is done by hand, organically. In the cantina, Antonio takes a no-nonsense approach, with the intention of letting terroir express itself in full. The grapes ferment naturally without temperature control and fermentation can go on for months.


Part of the ‘Na-Tu-Re’  series, the Re is 100% Aglianico from old vines in Montemarano, de-stemmed and fermented on the skins for ten days, before resting for nine months in chestnut barrels. Notes of black fruit, olive, and herbs with a dark, savory complexity.

October 2022
Two very different takes on white blends, and a stunning Sicilian Pet-Nat

2020 Domaine Rietsch 'Tout Blanc' LITER, Alsace, FR

Jean Pierre Rietsch tends to his family's 12-hectare biodynamic-practicing vineyard in Mittelbergheim, Alsace, which first saw vines planted in the 1970s.

His 'Tout Blanc' is a
 sharp and light, fully dry white blend with some aromatic qualities. 50% Riesling and 50% Auxerrois, fermented with indigenous yeasts -- unfined and lightly filtered. Easy-drinking with notes of lychee, green apple, and honey.

2021 Broc Cellars 'Got Grapes' White, California

Got Grapes is a series release by Broc Cellars, beginning in 2017, to capture a blended wine made accidentally from a busy harvest that (unintentionally) turned out to be something very special. Since then, the Got Grapes label has gone on to release many different vintages of both blended and single variety wines - all that have stood out from the rest in the cellar. 

This year's release is a mix of white barrels, puncheons and concrete eggs  -- Picpoul, Clairette, Viognier, Marsanne, Albariño, Grenache Blanc -- from all over CA, with no fining or filtration.

NV Ayunta Metodo Ancestral Rosé Frizzante, Sicily, IT

Metodo Ancestrale is the original way of making sparkling wine, during which the wine is bottled midway through the fermentation, trapping any carbonation that continues to be produced.

This refreshing beauty -- a blend of Nerello Mascalese & Nero d'Avola -- possesses a bright pink hue showing notes of bright and bitter fruit such as blood orange, pomegranate and grapefruit. Balanced with intriguing yeasty notes for roundness, it finishes crisp and fresh. 

September 2022

2021 Meinklang Foam White, Burgenland, Austria

Biodynamically-farmed Grauburgunder (a.k.a. Pinot Gris) is hand harvested, macerated for 5 days on the skins, then fermented with ambient yeast in stainless steel. With no filtration and minimal SO2 addition, this pet-nat style sparkler leads with citrus peel and apple notes, backed up by a pleasant yeastiness and creamy mouthfeel.

2021 Two Shepherds Skin-Ferment Trousseau Gris, Fanucchi Vineyard, Russian River, CA

A unique wine from an obscure grey- skinned grape, originally from the Jura. The grapes are the only planting in CA -- from a 40 year old vineyard in the Russian River Valley -- fermented with native yeast on the skins for five days to extract color, flavor and texture, then aged in neutral barrels for 8 months. Lean vibrant, and packed with stone fruit notes. 

2021 De Levende Cuvée Marty, Mendocino, CA

From a négociant project between Los Angeles-based natural wine importer The Soil Expedition, and Subject to Change Wine Co., this co-ferment of organically-farmed Pinot Gris and Pinot Noir (60% and 40%, respectively) makes for an absolutely crushable summertime red, with loads of crunchy red berry and substantial acidity. Unfined, unfiltered, with zero SO2 addition. Serve chilled. 

August 2022

2021 La Boutanche Broc Cellars Red Blend

One of our favorite winemakers (Broc Cellars) teams up with one of our favorite importers (Selection Massale) to bring you a liter of true glou glou. A blend of spontaneously-fermented Zinfandel, Carignan, and Valdiguie with minimal SO2 addition, this bottling of La Boutanche is the perfect dinner party table wine.

2021 Bodega Ugabe 'Balea Unfiltered' Txakoli

One of the first bottled offerings of an unfiltered Txakolina -- the fizzy, refreshing table wine from Basque Country, Spain -- the Balea is a blend of 90% Hondaribbi Zuri and 10% Petit Corbu. Slightly effervescent and almost lemony, this one is a daytime patio pounder.

2019 Ciavolo Nero 'NCHIARITU Rosato

The "natty-est" wine in the August lineup, the 'nchiaritu is 100% Gaglioppo from 40 year old vines in Calabria, IT. Spontaneously fermented, aged in stainless for 9 months, and bottled with no clarification or filtration, this hazy gem is the perfect pairing for your antipasto or charcuterie & cheese board. 

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