Biodynamic

These are truly handmade wines in the beautiful and remote hills of Abruzzo. Unlike the mediocre, mass-produced Montepulciano wines of the region, this is distinct and singular. Made in a super traditional style. All the wines are released with significant age. Emidio Pepe's wines have gained cult following. Expect to find dried black cherries, licorice and wild herbs on the palate. Winemaking Details: No SO2 Added, Unfiltered, Unfined, Spontaneous Yeast Fermentation, Foot Treading, Aged in Concrete Vats

The Deiss Family settled in Bergheim in the heart of Alsace in 1744. The current winemaker, Jean Michel Deiss was born into this family of winegrowers. He is somewhat controversial but the essential figure in Alsace. He is an advocate for the region and its potential to make quality age-worthy wines, and he believes in vineyard expression over varietal expression. This is a fun wine, with Pinot Noir the dominant grape, mixed with Pinot Gris, Pinot Blanc, Riesling, Gewurtztraminer, Sylvaner, Pinot Auxxerois, Chasselas, Traminer, Muscat Ottonel and the obscure Pinot Beurot.

COS is the cool, cultish, indie wine from Sicily. The name comes from the initials of the 3 partners who came up with the project, two achitects and one social worker. Ripe red fruit, floral and aromatic, balanced with great volcanic mineral notes. Aged in the Roman style amphora, it's a taste that stands apart. No sulfur added. One of the truly great wines of Italy.

Biiodynamic wines from the Veneto are extremely rare. The fact that this is also one of the best ripassos we've tried makes it even better. Often called "baby Amarone", this one lives up to that moniker. Quite rich with dark cherry fruit, it has a silky texture but plenty of structure and acidity to remain in balance This is a benchmark of what good ripasso can be.

A lovely Schiava full of light, brambly red fruit and a lovely whiff of alpine air. THis is a fantastic, go-to summer red, and you might want to try it just a little chilled. If you haven't tried Schiava, you're missing one of our favorite wines!

A lovely Schiava full of light, brambly red fruit and a lovely whiff of alpine air. THis is a fantastic, go-to summer red, and you might want to try it just a little chilled. If you haven't tried Schiava, you're missing one of our favorite wines!

Natural wine from California! This is made by husband and wife team, Tracey and Jared Brandt, based in Berkeley. All their wines are fermented in wood vats and they add nothing at all except a small amount of sulfur at bottling. This is an El Dorado blend of Grenache from Fenaughty, Swansboro and Lightner vineyards and will simply shine on the outdoor table on a warm summer night or next to the fireplace on a cool fall evening. Deep, bright red color with earthy and meaty notes laced with spice and red and dark berries. A lush texture with an array of juicy red fruit flavors and a minerality that adds vibrancy to the long and focused finish. Winemaking Details: Unfiltered, Unfined, Wild Yeast Fermentation, Low SO2 Added

Not yet 40 years old, Nicolas Gonin learned to make wine from quite a diverse group of winemakers including Ridge Vineyards' Paul Draper and Domaine Tempier in Bandol. He has a passion for saving rare indigenous grape varieties like Altesse. Local to the Savoie region of France, Altesse brings exotic aromas of citrus and herbs with a great minerality, plenty of acidity and a rich texture. Not like anything we've tried, this is a great wine to pair with all manner of lighter foods, and it's delicious all by itself too. Winemaking Details:

Not yet 40 years old, Nicolas Gonin learned to make wine from quite a diverse group of winemakers including Ridge Vineyards' Paul Draper and Domaine Tempier in Bandol. He has a passion for saving rare indigenous grape varieties like Persan which was nearly instinct and definitely forgotten until only a few years ago. His winery is located just west of the Savoie (the Mondeuse is a clue), and his wines are made biodynamically. The wine has dark fruit and plenty of earth on the nose, with ripe berries and minerals on the palate.

Hank Beckmeyer and his wife Caroline juggle full time jobs, a herd of 50 goats, cheese and soap-making while, of course, making their unique style of natural wines. Suma Kaw is one of their two vineyards, and while they used to combine fruit from both, they have recently started bottling each separately. We like Suma Kaw best (obviously). Dark fruits, a bit floral, a bit gamey and a bit spicy. Mineral driven lasting finish. Drink slowly and see how it changes., this wine is truly alive! Only a few hundred bottles are made. Winemaking Details: Low SO2 Added, Foot Treading, Wild Yeast Fermentation

A step up in oxidative intensity from the Chardonnay but still beautifully balanced. This is roughly equal parts SA-vagnin and CHA-rdonnay (Get it?). This bottling is “non-millesime”—the Savagnin is slightly older than the Chardonnay. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added