The Aussies call Syrah “Shiraz” and carbonic maceration “carbo-crush”. This playful language translates directly into this bright and zesty bottle. This “micro-negociant” is run by two American sommeliers trying to bring all Australia has to offer to the US, and we are so thankful they’re doing it - this wine is awesome.
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.
Sometimes we forget that wine started as a means of preservation. If done well, it has captured a moment in time. While it’s far too easy to wax poetically on the summer moments this has bottled, these memories are yours. Reminisce on forgotten summer evenings, and dream up new ones.
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.
Vignerons Ardèchois is one of the most well known cooperatives in southeastern France, hosting over 1,000 families. Sitting between the Cévennes foothills and the Rhône river, this microclimate produces a particularly fresh wine since the grapes are grown at a higher altitude. Enjoy this mouthwatering chardonnay with shrimp or salmon.
BMX Guru and winemaker, Jochen Beurer is producing phenomenal wines from steep vineyards in Wurttemberg, Germany. As fresh as it gets, this unfiltered blend of Riesling, Chardonnay and Gewurztraminer will rush your palate with energy from its mouthwatering acidity and lifted citrus aromatics.
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.
Domaine Jean Foillard is considered to be both mythical & legendary in nature, with a legacy that precedes him. His Morgon Côte du Py is a wild wine, with a vivaciousness you won’t be able to resist. You may even find some notes of citrus, dried rose petals & crushed violets.
Allocation Alert! Limit of 12 bottles per customer. Orders over 12 bottles will not be filled.
Joseph Swan Sonoma Rose Trenton Estate Vineyard 2019
Over 50 years ago, in rural North Dakota, Joseph Swan made his first ever ‘wine’ out of wild rhubarb, using his mother’s laundry press. Fast-forward to today, and his daughter Lynn has now taken the helm at their humble winery in Sonoma. This syrah rosé is bold and peppery, and stands up well to a summer meal of BBQ chicken.
This medium-bodied, balanced, fruity and mineral Pinot Noir is undeniably delicious. With freshness and finesse, it delivers everything we want with a roast chicken dinner. It is expressive and nuanced and we can’t get enough.
Roland Piollot is descended from a leader of the Champagne Riots, a movement in which Champagne makers pushed for more transparent grape growing, so it’s clear his wines are deeply rooted in local history. His Reserve Brut is aromatic and bursting with notes of golden apple and brioche — perfect for both parties and relaxing nights at home.
As much fun to drink as it is to say, Chiroubles (SHI-roob) is a serious underdog Cru in Beaujolais. Chiroubles stands out because it contains some of the highest elevation plots in all of Beaujolais, which translates to cooler nighttime temps and a freshness of flavor unmatched in the region. Bright and quaffable.
Matthiasson makes some of our favorite California wines - period. For them, winemaking is an extension of farming, so their wines are meant to be refreshing & complement food. Their Linda Vista Chardonnay is pure honey, apple & peach on the nose with a fleshy, balanced palate.
Jean Foillard, veritable master of Morgon terroir, is sourcing from the highest altitude lieu-dit in the appellation for this cuvée, resulting in one of his most structured and brooding wines. Though an absolute treat now, the acidity and crunchy tannins present point to a bright future.
This wine is made from Gamay sourced from farmers in Touraine, a subregion famous for mineral-driven Chenin Blanc and expressive Cabernet Franc. It is made with quality grapes, harvested by hand, without the use of chemicals, and no time in oak. For loyal Gamay drinkers, you’ll notice this wine drinks a bit richer than Beaujolais, but has a similar floral quality and drinkability.
For this cuvee, David uses fruit grown in the high-elevation hills of Lantignié-just a stone’s throw away from the cru of Régnié. While this is classified as ‘Beaujolais-Villages’ there is also a movement to promote the region to ‘cru’ status. Light, juicy, and imbued with an unmistakable sense of terroir.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine