women owned

80% Garnatxa & 20% Trepat

Catalonia > Spain

Pale & zesty rosé, Strawberry, raspberry, & red currant fruit flavors with a savory note that adds complexity and keeps this one dry and so fresh and so clean

Organic

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.

Light, organic blend Sangiovese & Malbo Gentile

Emilia-Romagna > Italy

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.)

Equal parts Malvasia, Moscato, & Chardonnay

Langhe > Piemonte > Italy

The grapes are harvested early and then fermented with 20 days of carbonic maceration. The carbonic maceration smooths out the acidity from the almost-ripe grapes, and this combined with the skin maceration gives a balanced, still-fruity, yet light wine.

“Bassissimo” in Italian means “very low” because of the very low alcohol level (8.5%).

Marie-Laure, an owner-winemaker, came to the U.S. from France and brings a wealth of experience, having previously worked with Pierre Seillan and then for 18 years under Philippe Melka before launching Nid Tissé with the 2019 vintage.

The wines are all fermented with a pied à cuve derived from native yeasts and see full malolactic fermentation before being bottled unfiltered. Maturation ranges from 15 to 17 months, depending on the vineyard

This wine delivers waves of vibrant fruit, mainly black cherries, along with hints of violets and tea-like herbals. It is medium- to full-bodied, delicately built around silky tannins and vibrant acids, and offers ample complexity on the lingering finish.

100% Chenin Blanc fermented & aged in barrel. White flowers/yellow fruits evolving towards complex notes of acacia and candied fruits.

Pinot Noir

Oregon > USA

light-bodied, bright cherry, earth, and silky tannins

organic, natural

100% Listan Blanco

100% Organic

vines grow untrained, the soil is worked by hand, and no chemicals are used

The grapes are hand-harvested, pressed full cluster into large concrete tank off the skins and fermented without malolactic occurring, then raised in two Friulian 2500L oval foudres for 10 months

Bottling is without fining, filtration or any added SO2.

Cariño is a coferment of the Pesquera Tempranillo and Graciano from the late 90’s plantings at Ibarra-Young. The Pesquera Tempranillo at Ibarra-Young is an own-rooted suitcase clone originating from Bodega Pesquera in Pesquera del Duero, Spain. I had never been inspired to make or seek Tempranillo until tending these vines for the last few years. These vines clearly want to be here! They grow easily and always win the beauty contest. Cariño translates to ‘darling’ in Spanish and speaks to the two varieties compliments to each other in bottle

Cinsaut

California > USA

light-bodied, bright strawberry, herbs, and a refreshing, light finish

organic, natural

Producer Pablo Peñalba López began producing wines that moved away from the former practice of selling bulk wines to the local co-op. Pablo brought to light what this area was truly capable of, his son took the helm in the 2000's and returned to hand-harvesting, native-yeast fermentation, & biodynamic farming. Light tannin, medium body, easy drinking.