Wine: White, No Added Sulfites

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

The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added

This is an "orange wine", which is a white wine fermented with the grape skins like a red, and it's one of the best we've ever had. Made by La Stoppa's winemaker, Giulio Armani, this blend comes from 28-year old vines grown in Giulio's beautiful calcareous soils. The wine unfolds with sage and orange peel on the nose, followed by stone fruits and a hint of toffee, ending with a fine balance of tannins, acidity and a hint of dried herbs. The finish last for minutes!