New

100% Cabernet Franc

Chinon > Loire Valley > France

certified organic

rich, voluptuous, expressive, vibrant, savory

30% Gros Manseng + 30% Colombard + 30% Sauvignon Blanc + 10% Muscat d'Alexandrie

Cahors > France

Organic

macerated for 3 months on the skins

juicy, dry, herbal, jasmine tea, sunshine in a bottle, delicious

70% Roussanne, 30% Chardonnay. Golden Pineapple, white flowers, and Asian pear backed by tangerine citrus. Mid-weight & mouth-coating, balanced with fresh, crunchy acidity.

Dry, crisp style with great acidity. Sourced from the slate-rich Zeltinger Himelreich vineyard, fermented in old casks.

From 50+ year old Chardonnay vines, this classy bubbly shows full, rich fruit backed up by crisp acidity. Apples and citrus dominate as the palate is left clean and refreshed.

Made from a red-berried variant of Sylvaner that produces a very different style of wine - Peau rouge meaning “red skin”. Whole-bunch pressed very slowly and gently in pneumatic presses, then fermented with indigenous yeasts & aged in stainless steel & large oak barrels. 

100% Baga sourced partially from Filipa and William’s estate vineyards in Ois do Bairro, and partially from other growers in various villages in Bairrada, Portugal. Handpicked, fully destemmed, and fermented and raised entirely in tank with a very gentle extraction.

From newly acquired estate vines comes this first vintage of the Couderts' first-ever Moulin-à-Vent. Vinification is identical to that for Roilette Fleurie wines: a traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tank. The wine is aged in large, old oak foudres for about 9 months before bottling.

100% Gamay from the oldest vines, which are from 80 years on up, on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. Vinification is traditional, semi-carbonic Beaujolais style.  Maceration lasts around 18 days for the Cuvée Tardive, & the wine is aged in large, old oak foudres for about 9 months before bottling.

This dry Bordeaux blanc is made from Sémillon and Sauvignon Blanc vines planted in complex soils of clay and limestone on fissured bedrock. Bone-dry and bracing, bearing the classic Sauvignon Blanc notes of lime and grass.

Always the best example of Shea Vineyard as a whole in a given vintage, the Estate draws you in with lush red fruit and honey aromatics. The palate is beautifully balanced with savory flavors and smooth tannins.

"Native New Yorkers, Dick and Deirdre Shea first discovered Oregon wine from a recommendation made in their local wine shop in the late 1980’s. They were instantly wowed and captivated by the quality of wine from this young winegrowing region. Soon after, they made the decision to invest in a 100-acre piece of vineyard land in an untried area of the northern Willamette Valley, in what is now the Yamhill-Carlton AVA. Their ambition was to grow grapes for some of the best winemakers in Oregon and beyond. More than 30 years later, that continues to be their greatest passion."

Crisp, dry, chalky Chardonnay from vineyards just outside of Chablis.