Sparkling

clementine-scented breeze, raw pear, fuzzy overripe nectarines, and Hongyuan guava hard candies

citrusy, butterscotch-esque

100% Chardonnay, made in the methode champenoise and racked for 12-18 months. This long aging on the lees give it elegant finesse in its bubble and aromatic complexity. The nose offers hints of citrus fruits and white flowers, and on the palate these fruity flavors are round but balanced by an excellent acidity.

86% Baga, 14% Bical from the chalky clay soils of Bairrada, Portugal. Primary fermentation in tank with wild yeast - secondary fermentation in bottle with 9 months sur-lie aging. No dosage at bottling. Fresh, vibrant, delicious bubbly.

Filipa Pato: winegrower in Bairrada. A graduate of the University of Coimbra as a chemical engineer, she refined her skills working harvests in Bordeaux, Mendoza, Margaret River, and right at home in Bairrada with her father, Luis Pato, the Baga Rebel. (In 2020 Filipa was elected Winemaker of the Year in Portugal by the Revista de Vinhos, the first Portugese woman to earn the title in 30 years.)

Very mineral-driven nose with a certain smokiness from the limestone soil. It has a distinguished touch of pears & fennel, with creamy texture leading to a dry, refreshing finish.

Pignoletto and Montuni

Emilia-Romagna < Italy

2 weeks skin contact

Citrus, herbs, minerals, drink it out of a mason jar with your picnic vibe

Former Sommelier Cedric Bouchard is now one of the rising starts in Champagne, and this is made from 100% Pinot Noir from the small Val Vilaine parcel. 

From an area in SW France called Limoux comes this toasty dry sparkler of Mauzac & Chardonnay. Fresh pear and apple aromas are balanced by lemon zest and touch of chamomile.

Practicing organic

72% Pinot Meunier, 28% Pinot Noir

From Cuisles, Jonquery, Châtillon-sur-Marne

40+ year old vines

Fermented and aged in stainless steel

Aged 16+ months on the lees

Dosage: 2g/L

100% Cabernet Franc · Bourgueil > Loire > France · organic, ancestral method (pet-nat), zero-zero · fizzy cherry, cranberry, plum, bramble — a bone-dry sparkling red that's just plain fun.

Organic champagne-method Riesling from the Pfalz in Germany. Fresh orchard fruits, brioche, citrusy acidity, white pepper, clean and dry. 

100% Pinot Noir

Biodynamic farming, fermented with indigenous yeasts in oak barrels, and is bottled with minimal sulfur and no dosage

bright citrus, red cherry, and apple notes, along with hints of mineral earthiness

100% Chardonnay

Biodynamic farming, wild yeasts, no chaptalization, 100% oak vinification, 100% natural malo, no dosage

Fermented in Burgundian barrels

Rich and complex palate with notes of straw, dried fruit, and flinty minerality.

This cuvée is a third each of Pinot Noir, Pinot Meunier and Chardonnay.