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:
Owned by the Petri family, who's been making wine in the Pfalz since 1655, this unusually ripe German Pinot Noir is a joy to drink. It has a fruit-forward character with a hint of cinnamon and clove on the expressive nose, followed by cherry, raspberry and blackberry on the palate with a hint of mushroom and earth. A great Pinot for a great price, we love this one.
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 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.
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.
This bright, fruit-forward Dolcetto is one of the best food wines on the planet. With red berries and a hint of earth on the nose, it follows with cherry and rasberry notes on the palate. With just enough tannins and acidity to provide some structure, this is simply a delicious wine to go with dinner. Winemaking Details:
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 classic. Captures the scrappy, beam-of-fruit exuberance of the variety in ruggedly delicious form. Puffeney added no sulfur at all to his 2010 reds. His (typically non-dogmatic) reply to the question “Why not?”: “They didn’t need it.” Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
The Tiamo Chianti DOCG comes from a certified organic vineyard near the hillside village of Montespertoli in Tuscany. The wine is a blend of 90% Sangiovese and 10% Cabernet Sauvignon. It is made without any contact with wood in order to get as much of the fruit quality as possible. The resulting wine is soft and elegant and rich in flavor.