Wine: $15 - 30
Located in Anaga in the southern hills of the Kakheti wine region in the East of Georgia. Organic/Natural, hand picked, fermented in Qvevri and aged in Qvevri for 2 years before bottling unfiltered. Deep dark red, almost black, aromas of dark fruit and spices. Full-bodied, smooth tannins.
Goes With: Roasted meats, heavier cream and cheese sauces
Farming Details: Organic
A great balance of weight and crispness, pineapple and grapefruit mixed with just the right amount of green apple. Organically farmed and fermented with natural yeasts. This is a classic New Zealand sauvignon blanc. Winemaking Details: Spontaneous Yeast Fermentation, Aged in Tank
The grapes come from the steep hill of Tramonti on the Amalfi Coast. It has an intense aroma of honey, pear and apples. The fruits are well balanced with acidity and the finish is long.
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 Altesse. Local to the Savoie region of France, Altesse brings exotic aromas of citrus and herbs with a great minerality, plenty of acidity and a rich texture. Not like anything we've tried, this is a great wine to pair with all manner of lighter foods, and it's delicious all by itself too. Winemaking Details:
In an area dominated by global giants like Georges Dubouef, it's great to see winemakers like Bernard Vallette turning his back on the quantity over quality culture. From a family with a long history of grape-growing in the area, Bernard stopped selling all of his fruit to the big corporations and decided to make wines that are unique expressions of his region. This is a lovely expression of Gamay from limestone soil, with a nose of red berries and violets and flavors of fresh raspberry ending in a long minerally finish.
A fantastic wine from one of the few biodynamic producers in Portugal. Afros winery is the brainchild of architect Vasco Croft, from Lisbon, who decided to explore his passion for wine in a family Quinta in the Vinho Verde Region. He follows the biodynamic principles introducing mountain horses, sheep, bees and special water cascades as part of the farm life, where vines are mainly treated through plant extracts. Made from 100% Loureiro, it is refreshing with bright and vibrant acidity. Blends of citrus and tropical notes, it is clean, dry and mineral.
Casa de Mouraz is the first estate to farm organically in the Dao region of Portugal, one of the most important and prestigious wine areas in the country. In this old land of steep slopes and small valleys, Casa de Mouraz consists of several ancient vineyards some of which are mentioned as wine producers in 16th century documents. This wine is a blend of five indigenous grapes, Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen and Água Santa. It brings cherry and strawberries, intense bouquet of red fruits, plum and rosemary with notes of dark chocolate.
The Malacari estate was founded in 1668, and they make their wine with great respect for tradition. This is a big, rustic red with red berry cherry and spice notes.
This wine comes from Bettini, a family-owned, 130 year old winery outside of Milan. Made mostly from Nebbiolo, their Valtellina Sassella is a beautifully crafted wine. Valtellina is a mountainous and dramatic area, with grapes grown on the slopes running east-west, which means maximum light exposure: the vineyards enjoy similar sunshine hours to those in Mediterranean Sicily. Vines are almost all planted on terraces carved into the granite and slate rock.