Poderi Cellario is run by a third generation Piedmont winemaking family with an intense passion for grapes native to the region, like Barbera. This rendition, harvested from old vines, is round, intense, and fully enjoyable with a steak or other grilled meats.
Cascina degli Ulivi continuously produces surprising, purely biodynamic, and downright delicious Piedmontese wines, and this “Semplicemente” made with Cortese grapes is no exception. A departure from their highly structured, age-worthy bottles, this wine is fresh, fun, and ready to drink now, with notes of crisp fruit and sea breezy minerality.
Stefano Bellotti of Cascina degli Ulivi was an influential figure in the movement to bring biodynamic winemaking into the mainstream — his warmth and generosity extended to both the natural environment and the people he came into contact with. And while “Semplicemente vino” translates to “simply wine,” this wine embodies the word veraciously. Down to earth, lively, and honest with a touch of funk, this is Piemontese natural wine at its best.
Wines from this tiny Galician gem are always on our heavy rotation list. Alberto Nanclares and Silvia Prieto take Albariño to to the very highest place. Through meticulous winemaking they channel the soul of Rías Baixas, its sandy, granitic soils, and their place on the Atlantic coast of northern Spain into their tiny winery infusing their wines with startling intensity. While other winemakers in the region de-acidify their Albariño, Alberto and Silvia fully embrace that acid. The bright, vibrant energy of their wines is unmatched. Dandelion is 100% Albariño, wild-fermented and aged on its lees for 7 months. The wine is alive, saline, and delicious. It smells and tastes of lime zest, wet cement, honeysuckle and ripe asian pear.
Alberto and Silvia honor and protect their vineyards in a way that resembles the reverence and respect one might show a group of elders. Their winery is not much bigger than a walk-in closet. What they manage to capture in that small space is a sort of mystical connectedness to their homeland that should be (and is) the envy of every winemaker working to connect their wines to a place.
This bright and energetic blend of Vermentino and Chardonnay is poised to shake up your white wine regimen. On the nose, expect sea-kissed lemon rind and ripe pineapple. On the palate, it is crisp, dry, and seriously refreshing. Cue up the seafood: fish, scallops, anything in a shell. It’s going to pop when paired with this wine.
Tradition is an apt name for this bottle. This year, Charly joins his father, Jean-Paul Thévenet, in creating a singular take on the natural style of Beaujolais that the Gang of Four pioneered in the 1980s. It’s vibrant, serious, and also immensely fun. An intergenerational mashup worth sharing.
This is country wine made by a hometown boy who returned to his roots to make good. Matteo Baldin's winery in Bramaterra is small. Very small. In fact, he produces less than 450 cases of wine each year. But what he does produce is certainly getting noticed. Kròs is a super fun, juicy red wine that shows off just how zippy wines from this corner of northern Piedmont can be. It's not meant for long meditations or longwinded dissertations. This is a wine that is meant for long afternoons at the table, arguing and laughing with friends, breaking bread, passing bottles. Tangy cranberry and red cherry, a bit of mint, some stony minerality, and the warm grip of tannins - this is real wine, wine to share, wine to enjoy with a Bolognese, a radicchio salad or a pizza.
Guimaro’s blanco sports an intense waxy texture and wild tropical aromatics of pineapple and ripe guava. Despite its power it is very much a wine of the Ribiera Sacra and a result of Pedro Rodriguez’s rebel winemaking. Pedro farms vineyards on the steep lopes of the river Sil. Low yield, high altitude, foot-stomped Godello is wild-fermented and aged on its lees for 6 months. This is an under-the-radar gem. Only 275 cases produced.
Granito del Cadalso Sierra de Gredos Garnacha 2018
Dani Landi and Fernando Garcia may be the most exciting winemakers in Spain today. At Commando G they’ve focused their wild creativity and insane work ethic on an ambitious revitalization of the Sierra de Gredos. The duo channels the great winemakers of Burgundy and their experiences drinking Chateau Rayas to manifest pure, expressive Grenache with a glowing ruby color and out-of-this-world aromatics. Orange peel, freshly picked rosemary, ripe bing cherry, a mysterious perfume… This bottling is a stealthy opportunity for those in the know. Dani and Fernando make the wine under a local cooperative. You get all that Command G intensity and wonder at a price that just can’t be beat.
Abbatucci Ajaccio Faustine Rose Vieilles Vignes 2020
A champion of his vines and his environment, Jean-Charles Abbatucci is justly renowned by Corsicans and the rest of the world alike for his wines. The biodynamically produced Faustine Rosé brings all the concentrated aroma, flavor, and saline minerality you could ask for in a supremely bright, delicious wine.
With straw color reflections, the nose reveals itself through white flower fragrances and a hint of anise. The complex mouth is fresh, elegant, and mildly nutty with a long, mineral finish. This is classic Corsican Vermentino at its best, from one of the island’s most committed producers.
Araucaria is the product of 100 plus years old vines of Listan Negro planted in volcanic soils on Mount Teide. Herbal and floral like Loire Valley Cabernet Franc, yet with a mineral-laden volcanic character reminiscent of Etna reds. This wine speaks powerfully of its place and origin. A real volcanic treat.
It’s hard not to love lambrusco- the champion sparkler of the Italian region of Emilia Romagna, which is also home to prosciutto, mortadella, and parmesan, is a natural pairing with food. Notes of plum and berry combine with soft bubbles to make this bottle seriously gulpable with anything from pizza to potato chips.
Natural old-vine Frappato/Perricono from Etna's volcanic soils? In a liter bottles? Yes please! This Sicilian party bottle is super fun to share (or not). Think juicy plum and ripe blackberry, smoked rosemary and baking spices. These young stars of Italy's natural wine scene have Frank Cornelissen looking over his shoulder! Buy a few bottles before it's all gone. Bio wines this good sell fast!
Lifted aromatics and electric intensity - this is a bottle for a table covered in food and lined with friends. These vineyards have been in the family since 1860. Flavia and Giacomo have all that history behind them. They know how to get out of the way and let the vines sing a (Sicilian) pop song. Orange blossom, pink grapefruit, honeysuckle - this is very fun to drink!
The Bauer family is dedicated to sustainability and biodiversity in their winemaking, ensuring there is a lush green cover with indigenous flora in all their vineyards. The greenery of the terroir is beautifully reflected in this wine, with 30 days skin contact giving it notes of citrus and grass.
The Wirz vineyard was planted in 1963 just east of the San Andreas fault in California, and this dry riesling is definitely a force. With zero added sulfur and chemical-free farming, this bottle is a wild expression of old-vine California riesling, with zippy minerality and honeyed citrus notes.
Everybody wants that Haarmeyer Chenin! Craig Haarmeyer and his family love to get after the "Sacramento terroir". They keep their farming natural as your birthday suit. Craig says "We add nothing to our wines but elbow grease." It sure does pay off. This is really transparent Chenin Blanc. White peach, lemon zest, apple blossom and a mean mineral streak. Sacramento to the core.
In the 1980s, Chiara Vigo’s family vineyard was narrowly missed by a stream of lava from one of Mount Etna’s especially aggressive eruptions. Consequently, Fattorie Romeo del Castello’s 14-hectare estate is now surrounded by a 20-foot wall of lava. Their fantastically mineral wine is a perfect reflection of this dramatic vineyard landscape. This Rosé is savory, complex, and not-to-be-missed.
This lively white is mostly Albillo sourced from the mountains west of Madrid. 4 Monos (4 Monkeys) is a project of 4 naturally minded winemaking friends looking to produce typical, delicious wines that speak of the region. This one is fresh and zesty with notes of citrus and minerals.
Filippo Rizzo of Lamoresca hand-harvests the frappato grapes for this wine. After fermentation, he uses the traditional hand-crank basket press to avoid harsh tannins. The result is an elegant, loving expression of frappato with notes of herbs, red fruits, and silky tannins. A perfect autumn sipper.
While Burgundy is known for its chardonnay, Aligote is a go-to for locals for anything from weeknight dinners to summer picnics. Bright and lush with notes of citrus, green fruit, and that famous Bugundian minerality, this bottle is a natural with seafood (we suggest oysters!).
A blend of indigenous Nielluciu, Sciaccarellu, and non native Grenache that is as refreshing as the breezy island vineyard it comes from. This energetic Corsican rosé delivers notes of jicama, white cherry, and lively island herbs. This wine would be great on its own, or with pan seared white fish on good toast with a sprinkle of fresh herbs and lemon.
Guy Breton is one of the “Gang of Four”, known for using more traditional methods of vinification. He excludes pesticides and uses little to no sulfur dioxide. This wine is made from vines 35-100 years old, grown on a bed of shallow stoney soil - creating a lush, red fruited Beaujolais driven by minerality.
Winemaker Yves Canarelli aims to bring the world a taste of Corsica, and this rosé does the job tremendously. By fermenting whole-cluster native Corsican Sciaccarellu and Nielluciu grapes and just a bit of Grenache, this bottle has amazing structure, minerality, and depth. One of the best rosés out there!
Sancerre is undoubtedly one of the finest expressions of Sauvignon Blanc on the planet, and Chotard’s is notably unique. A bit riper and bolder than most, yet with mouthwatering acidity and searing minerality. Not to mention, it’s unbeatable with chèvre, fresh or aged.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.