USA

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.

An amazing orange wine, made from Long Island fruit by California winemaker Abe Schoener of Scholium Project. An explosive nose of apricot cantaloupe rind and pine resin leads to green apple, stone fruit and baking spice on the palate. Balanced, with noticeable tannins and refreshing acidity, this is a really cool wine.

Geek alert: if you think you've tried everything, this wine is for you. Made by California winemaker Abe Schoener of Scholium Project from skin-fermented, botrytis-affected Riesling, it is fermented fully dry. It is easily one of the most unusual wines we've tried. The nose packs a wallop with honey, caramel and toffee notes leading to a big surprise on the palate, with almond, petrol and stone fruit. Truly unique and not for everyone, try it with a really stinky soft cheese like epoisses.

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

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

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

St Georges pinot noir derives from a site just below the southern end of the Santa Cruz Mountains. A benevolent climate, poor soils, fastidious farming and shy-yielding vines combine to produce tiny, immaculate, densely flavored clusters. The winemaking begins with ambient yeast, a dollop of whole clusters, élevage in neutral barrels, and the wine is bottled without fining or filtration. This is definitely a West Coast Pinot, with lush cherry fruit and lovely spice notes, but not overdone like so many have been from this region.