Lotte Pfeffer and Hans Müller took over Weingut Brüder Dr. Becker from Lotte’s father in 1984. By then, organic agriculture had been practiced since the mid-1970’s on the eleven hectares of land, mainly at the base of the slopes of the Rhine. They face mostly south and southeast, maximizing the summer sun as it crosses the Rhine. This is a really easy wine to enjoy, fresh with a lightly floral bouquet. On the palate there's zesty acidity, nicely integrated with white fruit, lemon, apricots.
Heller Estate has been quietly making first-rate wines from their organic vineyards since 1970. Smooth mouth fell with nice citrus flavors and a bit of minerality. Look for notes of vanilla and clean crisp acidity on the finish. Easy to sip alone but will pair nicely with scallops and any other rich seafood. This is a great choice for lovers of straight-up California Chardonnay. Winemaking Details: Temperature controlled, stainless steel fermentation. Aged for 2 years in oak, 40% new. Vegan.
A full-bodied, structured Morgon that will drink well today, with a little decanting, and will age for 10-15 years. It is made by Jean-Claude Chanudet, who together with his wife Genevieve run Domaine Joseph Chamonard in Corcelette, near the town of Villié-Morgon. Dark red fruits and a bit of flinty minerality lead to a very long, structured finish. This is a serious wine to go with heartier food like roasted meat and poultry, a shining example of what can be achieved in Beaujolais!
A 15-year old Beaujolais is a rare and fine thing. This one was made by Joseph Chamonard, father-in-law of current winemaker Jean-Claude Chanudet, who together with his wife Genevieve run Domaine Joseph Chamonard in Corcelette, near the town of Villié-Morgon. This is an extremely rare chance to see how a structured, age-worthy Cru Beajolais can age. We were allocated just one case...
One of Italy’s most sought after estates and for good reason. This young vine Sagrantino is medium bodied with beautifully subtle blue and blackberry fruit with wild herbs, flowers, cassis and subtle notes of earthiness.. Paolo Bea has become a bit of a rock star in the natural wine world (if that's possible) and his wines show attention to detail and the touch of a master's hand. ...And you don't have to be a wine geek to appreciate them! Winemaking Details: Vinified in Used Barrel, Spontaneous Yeast Fermentation, Unfiltered, Unfined, Vegan, No added sulfites
Layers upon layers of deliciousness, this amazingly balanced, complex desert wine would accompany lighter deserts like fruits tarts and unadorned cheesecake, but it would be a shame to distract from it's unfolding beauty. We only got a few bottles, and it is unlikely you will ever come across a TBA dessert wine with 10 years of age for anywhere near this price. If you like sweet wines at all, don't wait on this one.
Bright and spicy, Zweigelt is a very friendly red that goes with a wide variety of foods. Medium bodied with red fruits and earth on the nose, it follows with cherry, plum and a hint of black pepper on the palate. A great summer red, it goes with all sorts of barbecued meats and would even pair wit grilled salmon. If you haven't tried Zweigelt, you should, it's a great go-to, everyday pleasure of a wine! Winemaking Details:
Natural wine from California! This is made by husband and wife team, Tracey and Jared Brandt, who trained under Eric Texier in Rhone Valley. All their wines are fermented in wood vats and they add nothing at all except a small amount of sulfur at bottling. This white (orange) wine will surprise as it spent 16 days on the skins before it was pressed off to complete fermentation in neutral oak barrels. Honeysuckle, jasmine and nectarines mingle with cinnamon and apricot aromas to entice. On the palate, if not for the zippy acidity, this wine could easily be mistaken for a red with such weight, tannin and lingering finish. Winemaking Details: Low SO2 Added, Unfined, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Foot Treading
Natural wine from California! This is made by husband and wife team, Tracey and Jared Brandt, who trained under Eric Texier in the Rhone Valley. All their wines are fermented in wood vats and they add nothing at all except a small amount of sulfur at bottling. This syrah boasts tobacco, earth and herbs intermingled with violets. With a moment to breathe, mineral and spice come to the fore. Red fruits like cherry, plum and raspberry tickle the palate. Long, firmly structured yet smooth tannins coat the mouth and linger for minutes while you ponder what this wine is and what it will become. Winemaking Details: Low SO2 Added, Unfined, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Foot Treading
Although his name does not appear on the label, this wine is made by Eric Texier. We've heard that his sons asked him to make wine for them that didn't give them a headache, and he responded with this cuveé, which contains no added sulfur at all. Dark purple in color, the nose shows smoke and a bit of black olive. This is followed by black berries, black pepper and minerals on the palate. Medium-bodied and quite savory, it finish long with plenty of acidity.