Catherine and Pierre Breton working with Cab Franc is like Leonardo working with oil. C&P founded Domaine Breton in 1982, so it’s safe to say Cab Franc is in their wheelhouse. Fresh, vegetal, and classic, this Chinon has spot-on varietal character and superb drinkability. Pair with lamb or olive tapenade.
The Sagesse is a beautiful expression of Grenache from Côtes du Rhône. Notes of black raspberry, thyme & black currant give lift to this wine, while it’s year old vines provide depth. Michèle Aubery-Laurent does not use sulfur during fermentation. If you want natural wine at it’s best, start here.
Marcel Lapierre helped launch the natural wine movement with his quest to produce delicious, highly drinkable Gamay without sulphur or chemicals. The estate has since set the standard for proper natural wine. The winemaking is now done by his son Mathieu & remains lively, fresh, and exuberant.
The brainchild of four close friends brings a favorite producer, Envínate, which literally translates to “wine yourself”. They focus on distinctive parcels in regions with influence from the Atlantic. ‘Taganan’ comes from incredibly rugged volcanic terrain & produces an equally wild white wine.
A Vermont original inspired by a truly unique Welsh cheese. Cheesemakers Peter Dixon & Rachel Fritz-Schaal created this cheese in tribute to the classic Welsh Caerphilly. Their Carefully (cheesemakers love a pun) capture the unique creamy, yet crumbly texture of the Welsh original while retaining the terroir forward cheesemaking that Parish Hill is famous for. Rich & round with a distinct bite to the finish.
Meaning old oak, Ur-Eiche is made by master cheesemaker Christa Egli and her team at Chasi Girenbad in the Swiss Canton of Zurich. Christa's process starts with using milk that has been rested overnight before a house made culture blend is added. The cheese is washed in a brine aged in oak barrels as well as oak extract and aged for a minimum of ten months. The resulting wheels are savory with a woodsy aroma and the distinct, pineapple like sweetness found in alpine favorites like aged Gruyere.
Made by veteran cheesemaker Walter Rass high in the mountains of St Gallen, Switzerland. Challerhocker is an evolution of Walter's Appenzeller recipe. By altering a number of factors in his cheesemaking process, Walter has created a more savory, yet slightly caramelly cheese that calls to mind roasted meat and cooked peanuts. Made using his own culture blend and homemade rennet, Challerhocker represents the culmination of Walter's cheesemaking expertise.