Organic and biodynamic

Adventurous, tart, and 0 sugar

Arlo is our take on Basque cider — extra dry funky and fresh. This cider is a blend of our apples and apples from our longtime friends at Petritegi Sagardoa, in Spain. This complex blend of... Read More

From Polaner Selections:

Benoit is an eighth-generation vigneron that returned to the family estate after working for Bollinger. He is committed to natural farming and aims to craft unadultered, pure Pinot Meunier. He purchased... Read More

Base 2017 with 40 % reserve wines (2012 to 2016)

Terroir : The reflection of Vandières

Blend : 60 % Meunier / 40% Chardonnay

Vinification: natural yeasts. Aging in stainless steel and small oak barrels. Unfined and unfiltered.... Read More

The Petit Rouge Vigne Plan is made of 100% Petit Rouge, a red grape native to the region. It’s often described as making light and fruity red wines, but this bottle also reminds me a bit of a less heavy German Pinot Noir... Read More

Organic, Frizzante style red!

Frizzante wines are lightly carbonated, and made via Charmat method (in special tanks that trap carobantion into wines as they ferment).

This 100% Barbera is delightfully dry but fruit-driven with... Read More

The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing... Read More

The Goisots make a lineup of lovely bottlings of Bourgogne Aligoté and Bourgogne Côtes d'Auxerre Chardonnay. The wines are fermented and raised in stainless steel tanks, and bottled carefully to retain as much... Read More

100% Negroamaro

Organic | Vegan | Wild Ferment

Stainless Steel fermented and aged. Full bodied, black cherry, spices, herbs, raspberry, lightly earthy.

Grapes: Pinot Gris, Muscat, Mourvedre

Tasting each varietal every day, across the board, we pressed each varietal after 6 days of carbonic fermentation and let the wines finish fermenting in tank. The pun “Love You Bunches”... Read More

Irizée is the very first cuvee of the new era of Champagne Régis Poissinet. And as our ambassador it perfectly embodies our vision, our engagement and our values. Luminous, upright and free-spirited, yet solidly... Read More

Working in Chénas, brothers Paul-Henri and Charles Thillardon have crafted this delightful Pét-Nat from Gamay. The palest pink color in the glass. Full of fresh, lush fruit flavors and just the slightest bit off... Read More

REDENTORE Prosecco Brut Millesimato is an organic, vintage dated Prosecco with a brilliant persistent perlage. It presents an apple and a pear aroma, with candied citrus fruit and jasmine hints. Excellent for an aperitif, ideal... Read More

Francois Bitouzet—scion of the elite Domaime Bitouzet-Prieur, produces a Passetoutgrains (organically farmed, spontaneously fermented) that captures the majesty of great red Burgundy in a pure and uncompromising manner.... Read More

Cocai is a typical Italian frizzante, techinically a Lambrusco rosè, obtained from the first soft pressing of Lambrusco Marani grape variety. The soft pressing allows to extract only the finest aromas, and immediately separating... Read More

1,5 Liter bottle.

Cot'Lectif is a highly drinkable, carbonic wine made using techniques Jeremy learned from Marcel Lapierre. As per the name, the wine comes from Cot, rather than Gamay. Not intended to be an ager or a serious... Read More

Organic, classic French style cidre!

This cider is blended from at least a dozen varieties of apples with a predominance of bitter and bittersweet varieties. The two principal varieties are Petit amer and Binet rouge, both local... Read More

Descriptors: Energetic, Refreshing, Crisp, Effervescent, Tart

Bright aromas of hibiscus, unripened berries, and sour cherries greet the nose upon decorking. The flavor is at once tangy and sweet bearing resemblance to a cranberry... Read More

Broc Cellars again leads the way in creating thoughtfully produced wines that are practically gulpable!

This blend of 95% Cabernet Sauvignon and 5% Carignan, comes from the Wirth Vineyard, in Solano County, Southeast of Napa Valley.... Read More

Roughly 50/50 Frappato and Nero d’Avola with a small amount of Grenache. Destemmed Frappato and Grenache are fermented in plastic ‘tini’ while the Nero d’Avola is fermented in tronconic wooden barrels.... Read More

Organic Prosecco!

Nose of pear and green apple. Nuances of acacia flowers and honey balance acidity. Dry style.

Monastero Coenobium is a blend of Trebbiano, Malvasia & Verdicchio made by Trappist Nuns from organic vineyards in Lazio. The Nuns were instructed by Paolo Bea's Son, Giampiero Bea to allow extended periods of skin contact... Read More

Dominique Moreau named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. With the 2005 vintage, Dominique set out to produce a series of single-vineyard, single-variety,... Read More

Domaine Michel Caillot Meursault Le Limozin is a beautiful Chardonnay from this famous appellation in Burgundy. The Caillot domaine was established in the village of Meursault by Roger Caillot, the father of Michel. The estate... Read More

Vermont wine!

‘Vinu Jancu’ is an old Sicilian name for skin contact white wine & our friends at La Garagista produce a mighty one, using 100% La Crescent grapes that they farm Alpine style in the hills of Barnard.... Read More

Natalino’s every day Verdicchio, the first of his 5 different expressions of Verdicchio, Il Casolare Bianco is labeled as an IGT without the grape variety on the label in order to lower costs, giving us an incredible wine... Read More

Fruity and generous, structured and a little baking spicy .

100% Lambrusco Ruberti. Incantabiss means “snake charmer” in the local dialect!

Hand harvested, natural fermentation in stainless steel. Re-fermentation in bottle with must from same harvest. Minimal sulfur additions... Read More

Chassagne-Montrachet 2018:

• 100% Chardonnay, certified organic
• Barrel-fermented, aged in untoasted Damy barrels

About the Domaine: Perhaps more than any of his peers, Fichet is testing the limits of transparency, to find the very... Read More

100% Syrah

Organic & Vegan

The name of this wine, 30, references the gradient slope of the vineyard (From younger vines at a lower grade slope than the Granit 60.)

SOIL: Granitic soils at 300m in elevation
VINIFICATION: Ferments... Read More

100% Pinot Grigio, organic/vegan/no added SO2

More characterful than your typical Pinot Grigio, Redenntore Pinot Grigio presents an elegant fruity aroma, with nuts and toasted almonds hints. Its freshness and minerality make it... Read More

Pere Mata farms 5 hectares in the town of Sant Sadurní d’Anoia in the heart of the Penedès, Spain. The work is all organic and by hand. He grows only the historical grape varieties of Xarello, Macabeu and Parellada... Read More

This estate wine comes from a single vineyard in Cachapoal. The wine shows Cassis, leather, and baked berry compote on the nose with kirsch and baking spices on the palate. The fruit and tannin are in harmony. A classic Cabernet... Read More

A very unusual red wine: from the Basque country, the grape is Hondarribi Beltza. As is traditional in the region, there’s a little spritz on pouring. Carbonic aromas on the nose of cranberry, redcurrant, strawberry, raspberry,... Read More

Since its founding in 1928, Vouvray’s Domaine Huet has been the standard-bearer for great, age-worthy Chenin Blanc. And to this day, year after year, the estate produces some of the world’s most compelling white wines—and... Read More

Since its founding in 1928, Vouvray’s Domaine Huet has been the standard-bearer for great, age-worthy Chenin Blanc. And to this day, year after year, the estate produces some of the world’s most compelling white wines—and... Read More

100% Friulano

Friulano is a variety of transalpine origin, in particular from France, which arrived by chance in Friuli together with other international grapes such as the classic Sauvignon. Some analysis on the DNA of the vine... Read More

This ancient, 17th century château located about an hour from the city of Cahors is making some fantastic and well-priced cuvées. Winemaker Fabrice Durou has captured the beauty of the Malbec and Tannat grapes while... Read More

40% ZINFANDEL | 40% MERLOT | 20% BARBERA | 14.1% ALC

Doris wines are their line named for their Aunt Doris.

Gail explains:

EVERY VINTAGE, WE SELECT BARRELS TO BE BLENDED AND BOTTLED EARLY FOR OUR TABLE WINE PROGRAM. THE POINT... Read More

Only 33 cases made!

“Herein awaits a sparkling red wine made with Frontenac Noir grapes from 2017. For this wine we ventured further North, up the foothills of Vermont, where Penny Hill Vineyard sits nestled with views to... Read More

Varietals: Chardonnay
Mostly sourced from Le Jarron vineyard (planted in the 1980s) in the village of Saint Romain, which is encircled by limestone cliffs.
Fermented in neutral barrels (10% new). Regarding sulfur, whites have... Read More

100% Estate grown Chardonnay

Sonoma Coast Chardonnay by Peay is silky and balanced, marked by notes of stone fruit, lemon rind, wet stones, and salty sea air. A lively finish and bright acidity make this wine insanely food-friendly... Read More

A racy cranberry and dansom plum accented ultra-dry bubbly delight from a low intervention winery in Vermont. Juice of Marquette grapes, bled off in the saignée method to making a lighter wine and finishes fermentation... Read More

Our La Chapelle is a limited edition Minervois from our oldest Syrah vines, blended with a hint of Grenache. Named after the 11th Century Chapel that overlooks the vineyard, it is an expressive wine that will stand the test of... Read More

65% Pinot Noir, 35% Chardonnay

FARMING:Organic, From 10 parcels within four terroirs: Bouzy, Ambonnay, Louvois, Tauxières. Each parcel is farmed organically and Rémy implements bio-dynamic practices. He along with... Read More

Type: Dry red

Appellation: Gigondas

Site & Vines: the 5 AOC Gigondas plots, which represent 4.5 hectares of the estate, are located exclusively on the southern slope of the Dentelles de Montmirail between 1200 and 1700 feet above... Read More

Closure type: cork

100% Frappato (nerocapitano is a local name for this native red grape varietal). Spontaneous fermentation without temperature control. 2 weeks skin maceration. Aged in cement tanks. Natural malolactic fermentation.... Read More

Apples: Northern Spy

Grapes: Teroldego (native to the north of Italy but this came from Southold in Long Island)

Sweetheart is a cider and wine grape experiment!

Northern Spy apples were fermented until dry and aged in tanks for... Read More

Sauvignon Blanc and Trebbiano direct press. Natural primary fermentation in stainless steel. Secondary fermentation in bottle with must from original harvest. Minimal added sulfur and no filtering or fining.

Closure type: cork

75% Red Grapes (Sangiovese/Canaiolo), and 25% White Grapes (Malvasia, Trebbiano). Spontaneous fermentation. Aged in cement until bottling in the Spring. Minimal added sulfur and no filtering or fining.... Read More

Closure: cork

Organic agriculture long, slow fermentation in barrels aged 10% new barrels lovely aromatics great balance of fruit and acidity light toast creamy texture with notes of vanillin and lemon zest does not have the mineral... Read More

Mr. Natural is the name we have given our new series of zero/zero wines. Our first bottling under this label hails from a century-old planting of Mourvedre from the remote Lime Kiln Valley. The appellation boasts only two vineyards,... Read More

Closure type: cork

54% Zinfandel, 37% Carignan, 5% Petite Sirah, 3% Pinot Noir, 1% Cabernet Sauvignon

Glou Glou is the kind of light red that tastes like sparkles and bright, summer fruit. It has enough acid to stand up to your... Read More

The gnarled fruit that we find while foraging has, for decades, been chalked up as food for wildlife, ill suited for human consumption “deer snacks”. We know better: we spend the fall searching for wild apple trees... Read More

The Chave family is based in a small village on the northern right bank of the Rhone. There have been Chaves growing vines on the famous Hermitage hill since 1481. Gerard Chave took over from his father in 1970 and rapidly achieved... Read More

For fans of Negroni cocktails and Campari!

A red bitter aperitivo should be BITTER. Designed around Italy’s iconic Negroni cocktail, St. Agrestis Inferno Bitter is intended to be the greatest compliment to gin and vermouth... Read More

Closure Type: Cork

Organic, vegan, nice red blend from the Rhone's southern Ardèche area. Dark fruits (plum, raspberry, blueberry) and fresh garrigue herbs. Great red for weekday dinners and pizza night!... Read More

Closure Type: Cork

Doniene Gorrondona farms ecologically and the wines are fermented using only the native, indigenous yeasts for spontaneous fermentation. Itziar and Andoni believe in creating wines that reflect their distinct... Read More

Miniscule production, family estate in southern France's Languedoc area. Natural wine, wild fermentation, no chemicals or additives, no fining or filtration. This wine is earthy and profound.

Closure Type: Cork

Our favorite weiner doggy is back! Gamay and Grolleau grapes make up the blend in this light, down-to-earth red wine. Organic, vegan, low sulfur.

100% Sangiovese.

Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.

Great texture, a lovely little farm-feel red that pairs beautifully with a wide range of... Read More

Why buy roses when you can buy bottle of THIS instead?!

This bottle is a unique. Winemaker Deirdre Heekin has made this cider in a style that honors an old-school Italian cider called vin ëd pom. Traditionally made high... Read More

The Loup d’Or is the “golden wolf” – a mythical creature that haunts the edges of the Chatauguay forest that borders the farm. It’s also a white wine, made from the Brianna grape which counts several... Read More

cidre perlant ~ sparkling cider

The Flesh and Bone is a lees-aged flaxen sparkling cider grown from our vineyard in a green and gold valley of rolling hills that faces the setting sun.

It is an ancestral methode second fermentation... Read More

This one is bright, fruity, spicy. Young with vibrant acidity, we like it with a little chill and served with food when you want a light summer red that drinks like a white. If you prefer a more quiet acidity, we recommend laying... Read More

Naturally delightful, enchanting red bubbles from our friends in Vermont at La Garagista.

They explain: Chi•con•fond•ay. It confounds us. Surprises. Dumbfounds. Slays. Bedazzles. Staggers. Shakes. We’re feeling... Read More

Long Island Merlot vinified by our farm friends in Maine!

Organic, low intervention wine, responsibly farmed, horse-powered!

This bright pink fizzy pet-nat is “fresh, fun, and full of life.” Fresh strawberry, hibiscus,... Read More

90% Sangiovese - 10% Ciliegiolo

WINE MAKING: The grapes are gentle destemmed, crushed and sended inside specialized stainless steel tanks, for 10 days. Alcoholic fermentation takes place through indigenous yeasts living on the... Read More

A wine that showcases Sangiovese along with the tiny DOC’s unique local variety - Gamay del Trasimeno (a local strain of Grenache). 60% Sangiovese, 40% Gamay del Trasimeno. Wild yeast fermentation. Aged in cement, then old... Read More

I make natural wine, but this is a term I'm beginning to be less and less comfortable with, because its implications are very complicated. I really want to stress that my main goal is to make a good wine that reflects where... Read More

We combine Rhodium Vodka, cold-brewed decaffeinated Guatemala Antigua coffee (sourced and roasted by our Pawtucket neighbors Downeast Coffee Roasters), plus a touch of cardamom and a mellow infusion of foraged black walnuts. (Kosher... Read More

Made from 100% organic corn spirits, distilled seven times and charcoal filtered, Rhodium Vodka adds locally grown apples to the final distillation. Rhodium Vodka is extra smooth and perfect either in a cocktail or on its own.... Read More

A well rounded, flavorful gin full of character. Rhodium carefully balances a range of botanicals to make a gin lover’s gin. The juniper foundation is enhanced with angelica, orris, coriander, cardamom, and citrus. Crisp... Read More

Made from 100% organic corn spirits, distilled seven times and charcoal filtered, Rhodium Vodka adds locally grown apples to the final distillation. Rhodium Vodka is extra smooth and perfect either in a cocktail or on its own.... Read More

A distinctive botanical gin. Foragers’ features a range of ingredients wild foraged from the coasts and valleys of Rhode Island. Local fresh juniper, elderberry, red clover, and rose hips. Herbaceous and floral. 42% abv/... Read More

100% Lambrusco Salamino. Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.

GRAPE VARIETY: 100% GARNACHA VINEYARD: Old vines located in Fitero area.

VINIFICATION: The grapes were harvested by hand when they reached optimum ripeness in each single vineyard. They were picked up and transported to the winery... Read More

Who says you can't get good Oregon Pinot for under $30?!

100% Pommard clone Pinot Noir from Oregon's Willamette Valley. Organically farmed, fermented wholecluster, separately, with 30 days of skin maceration using wild... Read More

WINEMAKER’S NOTES:

The Love Red grapes are harvested early to highlight the fruit and preserve the acidity. The Carignan is a combination of whole cluster and destemmed fruit from four 70 year-old dry farmed vineyards. The... Read More

WINEMAKER’S NOTES: The fruit was destemmed and pressed into stainless steel tank. All three varieties fermented together just over 30 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from... Read More

This Chardonnay is the very first for Kelley Fox Wines (though not for me as an Oregon winemaker). These beautiful, mature vines were planted in 1991 on a gentle, east-facing slope of ancient marine soil in the Dundee Hills. The... Read More

The blending of the grapes is handed down along generations. This rosé unveils an elegant bouquet of red fruits and citrus, which dance on your palate with the persistent mousse. Have with sushi or friends.

Bully Boy Distiller's Amaro is a riff on the classic bitter liqueur. It took us two years and hundreds of batches to arrive at the recipe. We settled on a combination of over twenty six different botanicals, all of which contribute... Read More

There are so many variables when it comes to crafting a gin. Narrowing the choice of botanicals that influence flavor can be daunting. For us, deciding which botanicals to use was made easier by the fact that we grew up on a farm.... Read More

The “Nucleo 1” is a 50/50 blend of Gamay del Trasimeno (Grenache) and Sangiovese. Spontaneous fermentation, 6 days skin maceration, then aged in fiberglass tanks. No added sulfur and no filtering or fining.... Read More

From own Vineyards in Tupungato, Alto Gualtallary. By the foothills of the Andes at4000 ft. altitude. The vineyards enjoy a marked thermal amplitude. Charmat Method sparkling is made this it´s second fermentation on tanks.... Read More

Michel Caillot is the nephew of Pierre Morey, former winemaker at Domaine Leflaive, and now proprietor of Domaine Pierre Morey and Maison Morey-Blanc. Michel took over from his father Roger Caillot. Unusually for modern Burgundy,... Read More

"Baiocco" is the name of the ancient Roman coin seen on the label!

This youthful Sangiovese is cherry fruit-driven and meant to enjoy with simple dishes.

Sardinian red with an romantic theme!

Turriga is the benchmark red wine of Sardinia, conceived by the Argiolas Family and Giacomo Tachis. The impetus was to create a great Sardinian wine capable of long aging using only Sardinian... Read More

Traditional Catalan sparkling wine made méthode traditionnelle. 100% free run juice, aged 18 to 22 months before being disgorged.

Up until the late 19th century, the Esteve family of Avinyó subsisted on the growing... Read More

Monastrell is our region’s classic variety and with Altos de la Hoya we aim to capture its essence. Each harvest, we select from our top lots, utilizing only wild yeasts for fermentation.