Wine List

78% Sauvignon Blanc and 22% Riesling from Santa Ynez Valley, fermented spontaneously on the skins for two weeks. Bottled without fining or filtration using <10 ppm sulfur.

50% Sauvignon Blanc, 40% Sémillon, 10% Cabernet Sauvignon, direct pressed and aged for 6 months in sandstone jars. Somewhere between a white and a rosé with great texture and notes of melon and citrus.

Glou D’Etat is an easy-drinking, more approachable red, versus most core Jolie Laide offerings. The nose reads of bright red fruit, garrigue, cedar and pepper. The palate is light and bright with crunchy red berries.

A medium-bodied skin contact white, this is a blend of 150 year-old vine Merweh from the Qannboubine Valley and young Sauvignon Blanc from the Bekaa Valley. Fresh, lively, mildly aromatic, and with a medium tannic structure, this is a diverse and food-friendly wine.

Organic/biodynamic farming; x soils; grapes are foot stomped, left on the skins for 1 week, then racked into neutral oak for 8 months, before bottling, unfined/unfiltered, with minimal added So2

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.

Botrytis alert! Organic, late-harvest Furmint is dry farmed without herbicides or pesticides, hand picked, then spontaneously fermented in oak. 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. Bottled unfiltered -- tons of honeyed stone fruit, mint and thyme with a touch of salinity.

A blend of 1/3 Pinot Noir grapes ecologically farmed from Morning Mist Vineyards and 2/3 Mountain Rose apples biodynamically farmed from Mount Hood Organics, bottled as a petnat, native yeast fermented, zero/zero

A light, chillable red wine from Oregon winemaker, Joe Swick. 60% Pinot Noir with a combination of various red and white grapes sourced from both Oregon and Washington. Fermented with wild yeasts, no filtering and very low SO2 additions. Dark cherry with a touch of leather and a floral top note, thanks to the addition of a little Gewurtztraminer. Drink chilled or room temp.

Marco has been fanatically tending the vineyards and making the wine at his family's 10th century castle, as well as helping his wife to run the best hotel/restaurant in town, since 1989. A darker, richer rosato that is 100% Lagrein and spends 36 - 48 hours on the skins. Black cherry, tart cranberry fruit with a earthy nose.

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

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.

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.

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”.

From the winemaker -- Our first carbonic red, and not one to be slept on!. Tasting Notes: Wild hibiscus, cherry popsicle, rhubarb bitters in a spritz, light dust of cinnamon, the spray of the ocean

The 2021 Trousseau + Pinot Noir takes the place of the Trousseau in this vintage. The wine turned out beautifully. Sweet red cherry fruit, cedar, tobacco, spice, dried flowers and rose petal are all nicely lifted, with gorgeous aromatic presence from the 100% whole clusters.

Almost black in the glass, it is viscous, perfumed, sanguine and dry with penetrating acidity and lip-smacking length. Fermented on the skins in Qvevri without added yeast and then aged for 9 months before being bottled unfiltered.

Barrika is a traditional Basque apple cider or sidra, blending 6 indigenous apple varieties and utilizing only wild fermentation in giant chestnut barrels. There are no additives or flavorings, just apples and time.

'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.

Co-ferment of organic Chenin, Romorantin, Sauvignon Blanc, Menu Pineau; bottled unfined & unfiltered in recycled milk bottles with minimal added SO2. Honeyed, waxy, aromatic and easy drinking.

Bright flavors of lime, peach, flint, fennel and charred pineapple. A beautiful and succulent, dry riesling that shows terrific balance and tension from the integrated acidity. 15 - 20 year old vines. 100% estate grown.

100% Catarratto from Longarico's few hectares of organically farmed vines in Sicily. The vineyard has an altitude of 350 meters and calcareous-clay soils. Hand harvesting, destemming and soft pressing of the grapes into stainless steel tanks where they ferment with indigenous yeasts. The wine goes through malolactic fermentation and ages on the lees in tank for about 7 months. Bottling without fining or filtering, then goes through a further 3 months of aging in bottle.

Genetically identical to Vermentino, this Pigato comes from the Ligurian Riviera between the hills and the Mediterranean sea. It's saline and wonderfully crisp, with white stone fruit, citrus peel, and dried Mediterranean herbs with fresh acidity. A delicious seafood white!

“La Goujonnière” is sourced from a parcel of Chenin Blanc planted in the 1970s in clay and silex soils. Raised in 1/3 each new “cigar” barrels, clay amphora, and terra cotta amphora. Malolactic fermentation completed in barrel and terra cotta, adding a layer of texture to the wine. SO2 only at bottling, 30ppm total. More forward and expressive on the nose.

Arnot-Roberts has played a huge part in advocating for naturally produced, single-vineyard bottlings from the Golden State. Fermentation in stainless-steel gives the wine its precision, while aging in neutral oak barrels lends a creamy textural quality. The Watson Ranch Chardonnay is expressive and balanced, showing notes of pear, hazelnut, and apricot, with chalky undertones and stony minerality; zesty, balanced, and all around delicious

100% Chenin Blanc from 40 year old vines. Dry and mineral driven, complex and spiced with dried citrus, pine, walnut, and yellow pear. A real powerhouse that would drink well with anything creamy or braised

Organic Riesling grapes were hand-harvested underwent fermentation with indigenous yeast. Aged in old barrels for 31 months on the lees and bottled with no filtration, fining or added sulphur.
High quality Riesling from south facing slopes. This is rich and full bodied and is best served with food.

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.

100% Grillo from Alessandro's top sites in the Alcamese hinterland above the idyllic Gulf of Castellammare on western Sicily's northern coast. The grapes are harvested slightly over-ripe and see a 3 day maceration prior to pressing and élevage in old chestnut casks. Unfined, unfiltered, minimal SO2 at bottling.

Doccia Fredda is a fresh and intense blend of organic Trebbiano & Passerina. The nose expresses notes exotic fruit and the palate is fresh and intense, with the right amount of funk to make this refreshing complex.

Biodynamically grown 60% Muscat & 40% Gewurztraminer that are hand-harvested, sorted and macerated for 5 days with 30% whole bunches. This Alsatian amber evokes fresh cut wildflowers, with bursts of tangerine, honeyed apricot, persimmon, preserved lemon, white pepper, and coriander. Taut and savory!

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.

Asprinio is a white grape variety that is exclusively grown in the Campania region of southern Italy - specifically the northern part in the Caserta province. Light amber, a touch cloudy and gold in color color with a rich texture. This wine was aged in Amphora. The profile of this wine is beautiful, unique yet with a freshness of citrus fruits and herbs.

Rebula is the Slovenian name for Ribolla Gialla and it is a grape that takes well to this style of winemaking -- aged for 30 days on the skin and then for about a year in neutral barrels before bottling. Honeyed texture with beautiful phenolics of lemon pith, tangerine skin and passion fruit tea.

Semillon and Sauvignon Blanc source from org/bio-practicing vineyards and vinified in California using traditional Georgian winemaking technique -- spontaneous fermentation on the skins for 7 months in clay qvevri and bottles without fining or filtration.

The Buccia is a firm, serious, savoury style of orange skin contact wine made from 100% Ottonese. If you like the depth, structure and fascinating textures of the best versions of Italian skin-contact wines, this example is worth an investigation. 0/0

70% Ottonese, 20% Trebbiano, 10% Moscato grapes grown in Lazio, macerated for several days, fermented and aged on the lees for 8 months in fiberglass vats. Expect a barrage of tropical notes, notably passion fruit, with a bright acide streak. No added sulfites, unfined, and unfiltered. Biodynamic farming.

Carefully selected Malvasia di Candia ferments spontaneously and sees 6 months of skin contact in steel. The wine then ages 6 more months before being bottled with no added SO2. Rustic and serious. lemon marzipan with tangerine peel, gingerbread and stone fruit.

Garganega and Trebbiano di Soave grapes harvested by hand after spending 2 weeks longer on the vine than usual. Fermented with indigenous yeast in stainless steel and kept in the skins for 6 months. No fining, filtration or added sulfur. Medium to full body with amazing concentration of ripe citrus and stone fruit flavors, rich and precise.

Super elegant, copper-colored wine from Calabria, bridging the gap between orange and rosé. Biodyamic Gaglioppo is spontaneously fermented and aged in Georgian qveri for 9 lunar cycles.

A combination of Grenache, Syrah, Mourvèdre, and Counoise, whole-cluster pressed, settled in a cold tank for 24 hours, then fermented and aged “sur lees” in stainless steel barrels. No ML fermentation.

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

Ojaleshi often passes for a rosé, but here it’s made as a very convincing red wine, with surprisingly deep color and a floral, peppery nose. Full of crunchy redcurrant and cranberry fruit, it’s juicy, with fine, but grippy, tannins and subtle hint of smoke.

As the amusing label suggests, this wine walks the line of rosé and red. Crunchy and juicy sour cherry and a great acid streak. Only 2,900 bottles produced.

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.

A gentle maceration of Aleatico, Sangiovese, Merlot and Procanico that is pressed off to vat for a brief élevage. A deeper shade of pink than previous vintages, it lures you in with lifted aromas of rose and minerals. On the palate, there is a tart, sour quality to the fruit that is incredibly refreshing.

100% Montepulciano d’Abruzzo. Grapes were hand-harvested, pressed, and macerated with the skins for a day. Fermentation takes place in stainless using wild yeasts. Unfined, unfiltered, no SO2.

A blend of 80% Grenache and 20% Tempranillo sourced from Napa Valley’s Atlas Peak AVA, it’s then fermented and aged in 400L puncheons under a sherry yeast flor for 3 months and an additional elevage for 15 months. Flavors of bitter watermelon rind, orange zest, sweet prosciutto, strawberries and cream, orange caramel and a salty acidity.

Petra Bredova’s production is defined by Ryšák. Initially reticent and peppery, its perfume develops: rose hips, cedar, camphor and sour cherries. It is delicate, complex; yet aromatically masculine. On the palate it is lean yet rich in umami with a gently tannic grip

A delightfully cloudy bottle of pét-nat, made from Welschriesling, a grape which confusingly bears no relation to Riesling proper. Marvla Tindo is an artisanal producer from the ancient Slovakian town of Nitra, where the volcanic soils impart a wonderful smoky, flinty minerality to the wines.

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.

100% Spatburgunder (Pinot Noir) from a plot of Stubensandstein, fermented naturally, then made as a Methode Champenoise sparkling wine, but with no dosage. This cuvee sees a little oak in its elevage, and goes into the bottle un-sulfured. Dry, complex, serious fizz with a little extra texture.

The brilliant golden Champagne opens with a complex nose of fruit, citrus, almond, as well as a touch of spice. The palate is silky and full with delicate bubbles and a pleasant minerality to it. The finish is fruity with Mirabelle plum and a creamy mouthfeel.

45% Pinot Noir, 40% Chardonnay, 15% Pinot Meunier. 1st fermentation with indigenous yeasts, in 228L and 400L oak barrels; 9 months on lees and zero dosage at disgorgement; unfined/unfiltered, with zero added So2. Bright and refreshing, more citrus and mineral than yeast and brioche, with zippy acidity.

This Blanc de Blancs is made with their best parcels, representative of the purity and minerality of the Chardonnay varietal. The grapes are hand picked when fully ripened, then pressed in a traditional style press. Disgorgement is done by hand. No dosage.

Rich and creamy, featuring ripe apricot, pineapple and coconut notes, underscored by smoky minerality and accents of lemon meringue pie and pureed apple. Mouthwatering, with a lasting finish of toasted hazelnut.

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.

A crispy rosato sparkler made with the Grasparossa di Castelvetro a clone of Lambrusco. Bright acid with notes of tart raspberries, cranberries and blood orange. Made using the ancestrale methode, a method this husband wife team has mastered where the second fermentation happens in the bottle. No sulfur added.

A sparkler made by a legendary figure of French natural wine. A blend of white-berried Chenin Blanc and the red-skinned Pineau d'Aunis. The vines are an average of 80 years old. Hand harvested, native yeasts, no filtering, and no sulfur is added. Secondary fermentation done in bottle.