Deep cherry red in the glass with purple highlights. The nose on this organic charmer is full of baking chocolate, ripe plums and sweet herbs. The palate is ultra-ripe with loads of crushed black berry, plums and waves of garrigue infused minerality.
This unoaked chardonnay has a fruity nose and dynamic mineral scents. The palate opens with crisp citrus and white peach that are boosted by vibrant acidity & heady minerality.
This is an old 19th century estate purchased by Isabelle and Rémy Ducellier in the nineties. They make purely delicious salivating wines. Deep ruby in the glass with pretty scents of strawberry preserves & crushed cherries. The palate opens with flavorful red berry fruit backed by a piquing minerality. This is an easy-drinking wine with impressive backbone and a lingering finish. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined
Masia de Bielsa is a small facility making great wines at even better prices. All the vineyards are 45 years or older and are farmed organically. This wine is made from 100% Old Vine Garnacha grown in Galet soils. Bursting with red fruits and strawberry, it shows great purity with lots of spice and minerals. Winemaking Details: Unfiltered
This is made from Barbera vines grown in the Colli Tortonesi in Piemonte. It’s a natural, non-filtered, everyday kind of vino. If Parker Posey were a wine she’d be Fuso: indie, hip, quirky, democratic and approachable. Classic cranberry and raspberry notes with zippy lemon-acidity and soft tannins. Lots of deliciousness for a deal. Winemaking Details: Unfiltered, Unfined, Wild Yeast Fermentation
Lush nose laced with black-berry and plum fruit. Soft yet focused on the palate, with additional flavors of strawberry and wild herbs. Medium tannins and balanced acidity. A more complex and interesting wine than most Malbecs at this price, but still a crowd-pleaser! Winemaking Details: Natural Yeast, Unfined
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!
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.
The wines mirror the winemaker when it comes to Binner, a smart, soft spoken, sensitive seeming guy. This wine is a field blend, which were all the rage in Alsace pre-World War II. Riesling, Muscat, Pinot Gris and Gewurztraminer co-fermented (opposed to fermenting separately and then blended) to make this unfiltered, ever so slightly cloudy wine that explodes with aroma and tastes from all the grapes. It is aromatic, crisp, steely and deep all at once, but most of all it’s just incredibly refreshing to drink. Winemaking Details: Unfiltered
Tucked into the remote corner of the Savioe, in the village of Chignin, quietly grows the well tended vines of Adien Berlioz, at Cellier des Cray. The slopes are angled enough that nothing can be worked by machine.He cultivates local varietals of Jacqure and Mondeuse, as well as a local version of Roussannne. The soils are turned for a healthy bio-culture, using herbs to fertilize in lieu of inorganic products. He hand delivers fruit to the tiny cellar where natural practices encourage slow fermentations and even maturation.