Nice fruit, earthy, a very friendly cabernet franc. This is an uncomplicated, easy to enjoy red made from biodynamically farmed grapes. It's as easy on the wallet as it is on the earth!
This cuvée originates from soils rich in amphibole. It is vinified with a very short time on its lees. This makes the wine lively and fresh. Jo Landron, the owner winemaker of the Domaine uses no chemicals, harvests by hand and adheres to biodynamic farming practices.
Steely minerality, a surprising burst of fruit and bracing acidity put this Muscadet at the top of our list. Unusually flavorful, but not too much to lessen it's versatility as a food wine, this is an exciting new addition to the store, and another great value. With a whiff of the sea and a burst of lemon on the nose, the palate brings lime and citrus, along with stone fruits, and an ever-present minerality. Enjoy!
Christine and Joel Mneard have been making wine in the heart of Coteaux du Layon AOC for more than twenty years. They practice bionynamic methods in their 13 hectares of vines. The wine was made as naturally as possible, no artificial yeasts and unfiltered. Fresh nose with notes of flowers, almonds and subtle pear and a finale of honey. It is charming and delightful!
Floral and lovely on the nose, this is a natural expression of Gamay from the Loire. Lively crimson color. Translucent, yet concentrated. Raspberry and purple fruits backed by good minerality and complexity. Christian Venier is a rising star in the Loire. Influenced by his cousins Thierry and Jean-Marie Puzelat, he took to the job of non-interventionist, natural biodynamic farming and winemaking, and makes some of the most unique wines in the region. Winemaking Details: Carbonic maceration, natural yeast
Winemaker Emile Heredia has a huge amount of respect among the natural wine community in Paris. This beautiful Chenin is made in a partially oxidative style. It is crazy aromatic and savory all the way, showing a little sherry character and salty yeast with a hint of pine. This wine will start lively debate at any dinner party. Winemaking Details: Vinified in Used Barrel, Wild Yeast Fermentation, Unfiltered, Unfined, No SO2 Added
Aromas of orchard fruits, honey and beeswax. A touch of marzipan adds depth to the dry, crisp finish. A fantastic sparkling made from well-ripened grapes to avoid dosage. Admire its gorgeous and long-lasting beads while you sip. While it's lovely on its own, this one can take you through from appetizers to entrees!
Olivier Cousin is one of our favorite Loire vignerons, with a gentle disposition and salt n' pepper beard. Cousin's horse, Joker, plows the vineyards. His wines are the epitome of natural. Breton is the local moniker for Cabernet Franc. Funky and wild (in a good way) tastes like ripe plums, chalky mineral, earth and mushrooms. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added, Vegan
Thierry Puzelat is the rock star of the natural wine world and he's got groupies in Tokyo, Paris and New York! This is an amazing wine of dark bramble fruits, floral and an almost saline-mineral edge. Winemaking Details: Unfiltered, No SO2 Added, Wild Yeast Fermentation
Olivier Cousin is one of our favorite Loire vignerons, with a gentle disposition and salt n' pepper beard. Cousin's horse, Joker, plows the vineyards. His wines are the epitome of natural. Deep cherry red in the glass with a shimmering amethyst rim. The nose is alive with loads of crushed red and black cherries, backed by deep inflections of pounded limestone and a dusting of savory herbs. Supple minerality and moderate tannins provides the finish with an outstanding, lip-smacking succulence. Winemaking Details: Unfiltered, Wild Yeast Fermentation, No SO2 Added, Vegan