Leo Menu

Sesame seed focaccia, whipped ricotta, balsamic, olive oil

With sesame seed focaccia

Lettuces, Anchovy, Breadcrumbs

Crunchy vegetables, Toasted Almonds, Sliced Dates, Castelvetrano Olives, Aged Goat Cheese, Oregano Vinaigrette

With charred cabbage, breadcrumbs, and aioli

Pork and Beef Meatballs in Marinara with House-made Sesame Focaccia

Cacio e Pepe

Bolognese

All'amatriciana

with Roasted Peppers

Au Poivre, Fries

Broccolini, garlic, and chili flakes. vegan.

Tomatoes, Mozzarella, Extra Virgin Olive Oil, Oregano

Tomatoes, Mozzarella, Basil

18", Tomatoes, Mozzarella, Provolone, Garlic, Oregano, Chili, Pecorino

Tomatoes, Spicy Sausage, Onions, Olives, Provolone

Clams, Cream, Garlic, Chili, Parsley, Pecorino

Mushrooms, Shallots, Taleggio, Parmesan, Greens

Potatoes, Dandelion Greens, Fontina, Lemon , Oregano

Bagel, Plain Cream Cheese

Bagel, Normandy Butter

Smoked Salmon, Cream Cheese, Dill, Capers, Onion, Lemon, Pepper, Olive Oil

Cream Cheese, Dill, Capers, Onion, Lemon, Pepper, Olive Oil

Cream Cheese, Sliced Tomato

Brioche, Guanciale, Egg, Cheddar, Chili Jam

Brioche, Egg, Cheddar, Chili Jam

Gamay from the Anjou! Cloudy plum color, full of jammy blueberry and zest, aromatic with purple and red flowers. Chalky minerality with a hint of black pepper and cola. This wine is packed with flavor but still fun, fresh, and light on its feet.

In the charming Loire Valley, Baptiste Cousin, together with his wife Gael, continues to carry on the long family’s tradition of producing natural and unique wines. Baptiste grew up in the vineyards and he learnt everything there is to know about viticulture from his father, the renowned vigneron Olivier. Animals help around the winery, whether there is a horse ploughing or sheep eating weed, there is always life in the vineyards. Complex, fruity, minerality, cherry, blackberry, hay.

In 2022 there was no Poulsard Vielles Vignes because the poulsard from Les Bruyères burned due to the intensity of the sun. For this cuvée, the grapes come 100% from grapes grown only on clay from the Lias. 3 months of maceration in foudre, then pressed and aged in demi-muid prior to being bottled. Medium bodied, dry, acidic.

"Etna, Sicily. 100% Nerello Mascalese. The sole wine made from the estate, from vines situated at the base of Mt. Etna rooted in mineral-rich volcanic soil. Native yeasts, long elevage, unfined, unfiltered, no SO2. Wine is sharing: hence the choice of the name ""'nzemmula"" which in the local dialect means ""together"" and wants to be an invitation to the joy and pleasure of sharing. Deep crimson, earthy and spicy, it's the very definition of volcanic Nerello "

"Aglianico from a remote vineyard around eighty years old, planted almost five hundred metres above sea level. It sees twelve days on skins and two years resting in concrete vats, rendering a deep, dark and savoury wine that provides a great introduction to the house style of Irpinia’s emblematic grape. "

"Nadia Verrua, la padronina of Cascina 'Tavijn, works in a long forgotten area in the Asti province of Piemonte. Fortunately it is a region blessed with unique varieties brimming with personality. From estate parcels scattered about the steep hills of the Monferrato zone of Asti around the Verruàs' home village of Scurzolengo. The average age for the Barbera vines is around 40 years. The family farms organically, tending and harvesting them entirely by hand. The grapes are destemmed with berries kept whole and gently pressed without breaking the skins, just enough to kick off a native-yeast fermentation in vat. "

"Mounbè is a wine made using a coupage of Barbera, Dolcetto and Ancellotta, with the latter being a little known variety which provides colour and good sugar content. In the glass it appears a ruby-red colour, with garnet hues which indicate the start of evolution, as well as a clarity and brightness which prove its perfect condition. On the nose, the typical character of the Barbera grape is predominant: warm, mature and showing excellent acidity. Aromas of cherries, rhubarb, tobacco, liquorice, iron, plus balsamic and oregano notes. "

100% Pinot Noir harvested in 2018 from the Lieu-Dit 'Grand Picou', a vineyard located near Saint-Agnan. Harvested by hand and destemmed, the berries spontaneously fermet in barrels wiht a 2 week maaceration and gentle punching-down. Then matured on its fine lees in Burgundy barrels for 27 mos. and bottled without filtration in July 2020 with only 883 bottles. Boldly expressive, elegant with delicate notes of raspberry and red fruits.

During maceration, which lasts ten to thirty days, depending on the vintage, regular punching down is carried out, always manually in order to best preserve the berries intact. The extraction, very moderate and at low temperature, is ultimately closer to an “infusion” which will give the future wine silkiness, suppleness, drinkability and finesse.

"The Binners have been making wine in Ammerschwihr since 1770; Christian took over the domaine in 1999 and doubled down on the traditional farming methods that were upheld by his father and grandfather. Christian still farms the vines planted by his grandfather in 1930. The wines are made and age in a special bioclimatic cellar constructed in the 2010s according to anthroposophical principles, using only local materials and natural shapes Christian’s girlfriend Michele makes oil and cosmetics from the grape seeds left over after pressing Besides making his own delicious wines, Christian also started Les Vins Pirouettes in 2015, an umbrella brand that mentors and markets his fellow Alsatian biodynamic and organic growers. Strawberry, mushroom, pepper."

This magnificent Syrah comes from 60 year old vines on chalky limestone on the Western shores of Lake Neusiedlersee. Thanks to the long maceration and a very gentle pressing, this Syrah is cool, pretty and light on its feet. However, it's the bit of spice and a savoury, smokey finish that awakens the palate and keeps us coming back for more.

"Musky, earthen and spicy. The fruit's there too, in all its red and blue berry-laden glory. Tannins are divine, acid on fire. Deft touch, stunning consumption. "

"There are some very famous wines that are extremely limited and inspire a cult like following; and then there is Clos Rougeard. The tiny amounts of Cabernet Franc and even tinier amounts of Chenin Blanc that the Foucault brothers make in Saumur-Champigny are among the most rare and sought after bottles in France and now the U.S. This wine offers very ripe fruit with highly characteristic fiery notes. "

"Set for release in November 2022, the 2017 Les Poyeux is a delightful wine. While waiting for the winemaker, I was left with a glass of this in the chalky cellars and I really struggled to find anything wrong with it. This is a blend of two parcels within the Poyeux vineyard. It's as if you are drinking a cloud of Cabernet Franc, that floats along in your mouth, before the mouthwatering acidity flows forth. This light to mid-weight wine has incredible density despite its delicacy. The purity of fruit is impressive and shows red cherry, black olive, savory and tea leaf-like tannins. Typically a more accessible wine than Le Bourg, you could drink on release but it will go on and on." -Vinous

“il Burbero” or “The Curmudgeon” is red wine made from later-harvest 80% Sangiovese, 10% Ciliegiolo, and 10% Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without temperature control, with 7 days skin maceration. No yeasts are added except those derived from grapes and from the cellar. Aged in stainless steel and cement tanks. No added sulfur and no filtering or fining.

A smoky nose with notes of campfire, cherry, wildflowers & spice. Juicy cherry, currant & pomegranate, blend with earth, acidity & tannins on the palate.

In 2016, Dan Marioni went to the Coturri Winery, a historic wine making gem in Glen Ellen, to see what harvest was all about and he essentially never left. Dan began working with Nic Coturri, Tony’s son, making wines under the Sonoma Mtn Winery label. The duo created a philosophy that honors the new and the old world, while being uncompromising about additions and subtractions in the winery. This challenge blooms a variety of wines and styles that lean into each vintage and work uniquely with each site. Sonoma Mtn Winery closed up shop in 2019 and Dan launched Marioni Wine. Before catching the wine bug, Dan graduated from Cal Poly San Luis Obispo with a degree in mechanical engineering. Sonoma has been his family’s roots for five generations. Big fruit, blackberry, bright tannins and booze.

Dard et Ribo, hailing from the Northern Rhone Valley, stands as a testament to over 40 years of exceptional winemaking. The partnership between Rene-Jean Dard and Francois Ribo gave birth to a winery celebrated for its distinctive, site-specific Syrahs, combining elegance with freshness. Notably known for their dangerously gulp-able style, these wines strike a beautiful balance between chewy, juicy freshness and the potential for graceful aging.100% Syrah from Crozes-Hermitage, this wine is called "Spring" because it comes from the estate's heaviest soils and, being released the spring after harvest, is the estate's most youthful, generous, fruitier/"primeur" for lack of a better term, wine.

The Saint-Joseph, from vines on decomposed granitic soils, is round and smoky.The complex and deep nose on black fruit coulis, spices, and rose. Great density in the mouth. The ripe and imposing body is expressed on black fruits and spices.

"Didier Chaffardon, originally from Savoie but now living in Anjou, treats us to several original vintages, with a concentrated style and great straightness. Straight chenins in their boots, cabernets all in mystery. The Ecocert certification rewards its wines that are neither yeasted, nor fined, nor chaptalized. Didier, winemaker bearded, passionate and exciting, has taken over part of Winery on 10 hectares but quickly reduced his vineyard to 3 hectares to better master alone, as an old sea bass, a work in biodynamics. Yeast, dried rose, blueberry, black curant, black cherry, earthy. "

Translucent Gamay given a 5-day maceration before pressing into cement tanks then bottled early like a primeur (the name given to very young wine, sampled from the tank). Very light, very pure, extremely wild and very delicious.

"Catherine Hannoun first came to the Jura as a member of a film crew, producing the infamous wine doc 'Mondovino'. Her and her daughter quickly moved to the Jura afterwards to start her adventure as a wine maker. Her domaine is named after the Loue River. 100% Pinot Noir. Grapes are hand-harvested from 36 year old vines grown on limestone / clay soil. The exposure of the vineyard is South West. Rhubarb, mushrom, cherry.

In the peaceful valleys of L'Étoile, in the south of the wine-growing Jura, lies Domaine de Montbourgeau, a wine-growing nugget inherited from a family line devoted to vines and wine for several generations. At the heart of this estate, founded in 1920, history unfolds between the vines, where each season brings its own challenges and rewards. It is in this intimacy with the land that the estate's philosophy is revealed, a subtle balance between respect for ancestral traditions and openness to contemporary innovations. Medium bodied, dry, acidic.

Green Palma by Fabio Gea is a red wine made out of Barbera grapes. The grapes are destemmed and macerated with the skins for three weeks. The wine ferments in small oak barrels and aged in stoneware vessels. It's a delicious red wine with crispy red fruit flavours, ripe fruit aromas and spices.

Les Fauvettes Bourgogne De l'Aube à L'Aube 2022 is a red wine from the Burgundy region of France. It's made from Pinot Noir grapes by Domaine des Fauvettes, a small, remote vineyard owned by Maryse Chatelin, a female natural wine producer. The wine is described as having a complex and harmonious taste with notes of black cherry, spice, graphite, purple plums, and almond blossom. Some say it's fresh, tense, and has a rich minerality

" Red berry fruit, forest floor, violets, rose petals, sweet spices and earth"

More sublime Cabernet Franc from this prodigious young Loire vigneron. The vines in the Palennes vineyard are well-established (around 70 years old) and the fruit is of excellent quality. Here the grapes go through vinification as a mixture of both destemmed and whole bunches - this technique results in an impressively fine tannic structure once the wine is complete, as the contact between the juice and the stalks and stems of the grapes is carefully managed. There is always great depth to Saint-Lô's Cabernet Franc; the dark cherry fruit, bitter dark chocolate and the hallmark herbaceous lift of the varietal marry together perfectly. The wine is glossy and plush.

The 2022 vintage pours a beautiful pale red and screams with pretty red fruits and white pepper. A rare cuvée which is full of character. As always, winemaking is unhurried. The grapes are pressed in François' old antique press then rested in old barrel.

"""Fanino Serragghia"" is a rustic and spicy red wine, made from white and red Pignatello and Catarratto grapes, vinified in open-air amphoras buried in the tufaceous soil. It has a soft pinkish color and aromas of sweet spices, flowers, and ripe red fruits. The grapes come entirely from the Serragghia district, and grown without any chemical or synthetic product. The volcanic soil on which the vines rest, and the marine influence of the island give the wine a deep and three-dimensional salinity, the real strength of Gabrio's products."

Hervé Ravera is an excellent example of what has been described as a second career winemaker. Before he was a vigneron in the Beaujolais, he spent several years as a nurse, but he had always been drawn to nature and farming. In 2007, his interests outside of medicine became more and more consuming. He ultimately left nursing and bought an old house surrounded by 2 ha of old gamay vines in the tiny village of Marchampt in the Beaujolais. Younger vines, mineral forward, slight tanin.

Macerated for 8-10 days outside the cellar, then aged in large foudres. Light, bright and smokey with a silky finish. This has a touch more weight than previous vintages, adding to its smoothness, but it still has Jean-Marc’s characteristic zing.

Les Binardes comes from the vines Jean-Michel planted between 1994 and 1997 in the lower part of the Coteaux de Tupin and is an explosive and emblematic Côte-Rôtie. As is traditional in the area, a bit of Viognier is co-fermented with the Syrah, for a total of 10% in this wine. The wine is then aged for one year in stainless steel. This is the cuvée of Côte-Rôtie that is most ready to drink early on. Savory, peppery, sophisticated.

Jean-Pierre Robinot is a legend in the world of natural wine, his wines are served in the best restaurants in the world. He moved to Paris and opened one of the first natural wine bars, l’Ange Vin, and he was part of founding Rouge et Blanc, one of France’s most influential wine magazines. In 2000 he sold the bar and bought a vineyard just outside the village of Chahaignes, north of the Loire, where he grew up and now lives and works with his wife Noella. Deep ruby wine with aromas of juicy cherry, raspberry, and pepper spice. Dry, medium-bodied palate with fruit, balanced by refreshing acidity and smooth tannins. Complex with earthy hints and a long finish.

A wine that is at once both Italian at heart and French in execution – this is distinctly Barbera just through JYP’s lens. Long, generous, deep, with superb acidity, sanguine edge balances the deep fruit. It is both serious and joyful, wonderfully intense and concentrated.

A rare treat, this cuvee uses pinot noir grapes grown in Spain. Its very fruity, soft, and with a mossy, earthy finish.

A natural cuvée with great purity. Nose: blackcurrant, raspberry, plum, light earthy notes and mineral finish. The palate is fluide and digestable, feels like a carbonic maceration, a glou glou wine which still manages to have a nice structure.

"Another blend of Garnacha Tinta from Joan Ramon Escoda and Cariñena from the Terme de Laureano vineyard, fermented separately before being assembled in a single terracotta amphora for a short rest. The result is fittingly more than the sum of its parts – a pure, bright and vibrant red wine that captures the raw energy of these titans of Catalan wine. "

A delicious blend of Pinot Noir & Gamay from one of our favorite winemakers based in St. Aubin, a small but highly regarded village in Bourgogne (Burgundy). There's bright cherry and a spritely minerality up front, but the finish has a special warmth and softness to it that makes this wine equally exciting and familiar.

Julien Guillot is a face of youth and renewal for the Mâconnais. He started working in 1998 on his family’s estate, spearheading its conversion to biodynamics, and finally taking over the reigns in 2001. Founded in 1952 by his grandfather Pierre, the Clos has never seen the use of chemicals, and has always been cultivated with the greatest respect for the earth. On notes of blackcurrant, cherry, flowers... The palate is built on a balanced tannin-acidity diptych, which suggests a beautiful aging potential. Long and floral finish, enhanced with a hint of soft spices.

This special cuvée is a commemoration of eleven hundred years of winemaking, the vineyards in the Clos des Vignes du Maynes having been planted around AD 900 and wine first produced for the Abbey of Cluny around 910. This "medieval" wine is a field blend of Chardonnay, Gamay and Pinot Noir, including the old varieties Gamay Petit Grain and Pinot Fin. The grapes are carefully hand-harvested then pressed by foot, vinified and aged without sulfur and bottled by hand in the spring. The palate is light but loaded with ripe, pure berry fruit backed by citrusy acids. Zippy, refreshing and very gulpable, with subtle notes of hibiscus tea, and tart berries, beautifully perfumed and low in alcohol - in the true style of Jules Chauvet. The 2022 showed beautifully last winter before bottling - it may need some time to recover, and should gain complexity with time, perhaps three to five years or more.

"Full bodied, with earthy, tannic notes. Balanced by round and supple fruit. "

This shows the finesse and lightness of grenache in delicate hands; iron, blood, and brambly fruit are balanced by the warm southern sun and delicate tannin.

Juicy and very easy-drinking. Cherries take center stage, but are accompanied by blueberries, fennel, cinnamon, and a touch of leather.

"Renaud trained as an agronomist specialising in plant physiology and in 2004 purchased half a hectare of old vines from his stepfather. Over the past decade he has added tiny parcels of old vines bit by bit and now farms over 25 plots across around five hectares, with an average vine age of 80 years. peppery wine with hearty tannins, full-bodied pleasure that fades away on ripe dark berries for a long time."

"Mas a Tierra is the old name for Robinson Crusoe Island, and it's typically the kind of bottle you'd want to take to a desert island... Pure, fruity, juicy and structured by fine tannins. A perfect wine, that has it all. "

The Château goes back to 1603, and has continuously been the fertile ground of grapes, vegetables, grass for livestock and flowers for honey. Today the proprietors are a father and son interested in regenerative farming, and making wine the way they did before Modernization. A young and deep Merlot with refreshing tannins and an easy fruitiness. Swirls purple in the glass with perfumes of ripe dark fruit - cassis, currants, blueberry. Perfect for those wintry moments.

Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur in tank. Maceration lasts around 40 days. The wine is aged for several years in Slavonian oak botti. It is bottled unfiltered and without sulfur and aged for several more years before release. The subtle nose gradually reveals aromas of dark plum, black cherry, wet earthy/mulchy notes, cassis, cocoa powder, subtle baking spice, and even a touch of dried orange peel.

"Aleatico that underwent carbonic maceration for ten days, before being pressed off to vat to finish fermentation and rest until the following spring. From a cooler year, this is incredibly lifted and perfumed, with soaring notes of red berries, rose and spice. Almost impossibly light on its feet, this iconic wine remains one of the best in its category, delivering plenty of energy and charm. "

Anne-Marie and Pierre Lavaysse are from Saint Jean de Minervois in the Herault in the Languedoc (actually they are from the hameau of Gimios within the commune borders of Saint Jean de Minervois). Their self-deprecating domaine name is Le Petit Domain de Gimios. Anne-Marie established the domaine in 1993 and immediately started to restore the abandoned, very old vineyards of which she was now the custodian.Field Blend of Red and White varieties native to the region. Light-ish red, completely unique from the legend that is Le Petit Domaine de Gimios. crunchy fruit and incredible freshness

Every year the lightest of the bunch - potentially his most sought after cuvée. The wine that defines the upper end of his "ethereality," 'Capitulation' is fresh, light, floral and scrubby all at once harmonized in faint, subtle tones.

"From Romain’s 100-year-old parcel of Grolleau just next to the house. The grapes were harvested and left to ferment in whole bunches in open-top tank for 4 months. Pressing was long and slow in a small, vertical basket press before elévage in cuve until March. Romain’s gentle touch has allowed the old vines to show their power and complexity. At just 11.5% this has a delicate structure balanced by candied red fruits and pleasantly tart acidity. A Grolleau for all seasons that will age superbly. "

"This wine is called ""The Glass of the Poets"" and the label features an excerpt from Molière. It was originally produced by Domaine de Montrieux, the now defunct estate of Nathalie's husband Emile Heredia. The vines are not the same as when Emile made the wine, but a historic, 100+ year old parcel of Briseau Pineau d'Aunis has been set aside to produce this unique, beautiful wine. Red fruit, blueberry, currant"

"Didier Barral a renaissance man, naturalist, and biodynamic maven commands tremendous respect among his peers for his visionary approach to topics like soil management, pest control, and drought mitigation in his vineyards. Exotic layers of musk, sour cherries and herbs that flow into a bright and wild wine with loads of after lining flavor."

"Pinot Noir La Boudeuse is a red wine produced by Edoardo and Claire of Les Terres Bariolees in Chalus, in the Auvergne region of central southern France. The Pinot Noir grapes come from vines grown at an altitude of 500 metres on schistose soil rich in marl and with an eastern exposure. After strictly manual harvesting, the wine is vinified whole cluster for 15 days in steel. The wine matures in barriques for 8 months before being racked into steel for a final month. Bottled without filtration or clarification. Fresh, elegant and light in the mouth, it explodes on the nose with hints of violets and plums, wild herbs and minerals. Perfect for game, it is crazy cool because it drinks so well while still maintaining a certain amount of class. "

"Jean-François Ryon is the 14th generation of vignerons located in the village of Vernantois. He started in 1987 and released his first wines in 1992. The village of Vernantois is situated in a secluded area South of Lons-le-Saunier at the end of the valley of the Sorne and surrounded by scenic hills. The soil is composed of marl from the Jurassic and Triassic period. Until the French revolution, the vineyards of Vernantois were part of an ancient estate that belonged to the abbey of Saint-Claude and were among the largest area of production in Jura. Jean-Francois is an exciting person to know he has tremendous culture, combined with a sharp mind and a sarcastic humor. He is an historian by training and still practices to this day. A side note about the label of his wines. It depicts Saint Vernier who was the patron saint of the vintners during the Hasbourg period. On this picture found in a local church you see him harvesting Poulsard. Light and perfumed. "

"Originally from Angers, Antoine Le Court worked as a flying winemaker, traveling between Australia, France, and South America, before meeting his wife Julia Naar, then a French translator, in Brazil. The name of each cuvée pays homage to the music they love from around the world that has inspired them along the way. "

Gamay was harvested from Beaujolais with whole-bunches and then macerated for 10 months in cuve. At just 10.5% this is surprisingly light on its feet, but shows a real intensity of fruit alongside its lip-smacking acidity.

"100% biodynamically cultivated Gamay from the Auvergne's Orcet.. The grapes are hand-harvested from limestone-volcanic soils and macerate for a short period of time prior to pressing and spontaneous fermentation in fiberglass. The wine is then racked to neutral oak barrel for élevage prior to bottling. Broader and denser than previous vintages, the wine still remains light-bodied but hems a bit darker fruited and earthier. Let the wine breathe and it will reward your patience! "

Raspberry, cherry, and mushroom. Fresh and fruity with earthy undertones, bright acidity, and crunchy tannins.

Selvarella is not your average Sangiovese—deep, vibrant, and soft, it’s filled with notes of rustic berries and floral spices that instantly evoke the gorgeous countryside in southern Tuscany. Given winemaker Marino Colleoni’s approachable demeanor, it’s only fitting that he would produce a wine of similar traits to drink as fresh as possible.

To some extent foggy in the glass, this outstanding red Jura hits the nose with brisk, fresh raspberry and pomegranate aromas, as light herbs and eucalyptus cut through the haze. There's an earthy, gravel-like grasp on the palate and fragrant aromas of violets, with blue- and black fruit adding complexity.

Marto is the brainchild of Martin Wörner, a brilliant winemaker who honed his craft at Gut Oggau and Matassa, working in the Rheinhessen region of Suthern Germany. The wine is ruby coloured in the glass, an expressive red that has the aromatic flair of Matin's Weiss this year, plus the crunchy rhubarb notes of Portugieser. Tart and crisp cherries, pomegranate and cranberry notes characterise this red. A blend of red and white grapes; Blauer Portugieser, Scheurebe and the addition of Müller Thurgau this year too.

Yummy, earthy pinot with some wood action that gives it character. Whispers of smoke flutter alongside baked rhubarb and eucalyptus. Banging.

Originating from "El Carner" (translating to "The Ram"), a lieu-dit (site) that yields both a "Rouge" and a "Blanc," this wine is made from 110-year-old Macabeu and Grenache Gris grapes that were organically grown in red-schistous, limestone, and clay soils. Extremely young wine and light in color- almost like an orange or rose. Rich fruit, earthy, slightly smoky.

Like a fragrant flower meadow with notes like rose and jasmine blossoms and delicate meadow herbs. Like the idea of a wet stone: sometimes cool, salty, slightly smoky and mostly a tight, grippy texture on the palate. Rather a mouthfeel than aromatics.

Mattia Carfagna makes this distinct Gamay from grapes harvested with friends in Beaujolais. It is light, but complex and long, with a balance of fruit and minerality.

Fabrice and Momoko have not been growing grapes and making wine for long. Before coming to Corbières they ran the well known wine bar and shop Les Zinszins du Vin in Besançon. After 15 years or so they decided to head to the source and came to Padern, taking over Mazière from the Labouygues family. Deep red wine, mouth is broad & silky.

"Pacina is an ancient winery located in the heart of Tuscany, close to Siena. Stefano and Giovanna are dedicated to carry on with their heritage from hundreds of years back: to cultivate the earthy Sangiovese in the most traditional Chianti way. Medium body but concentrated. At first, dark fruits, cherry, blackberry. Then undertones of mineral, earth, cloves, black tea. The acidity and tannins are very much there but soft and perfectly balanced. "

Niglo means Hedgehog in Romani. This wine is a bit agricultural on the nose at first and then develops into more complex, foresty notes which are also present on the palate. This wine is very juicy, glou glou but also has a perfumed, smokey, herbal almost gently-pronounced complexity behind it.

Blend of different terroirs worked by Patrick and Justine in biodynamic in the south of Beaujolais. fermented in the amphora with whole grapes. If you’re a fan of unfiltered Beaujolais, you’ll be into this tart, savory red from Patrick Bouju. While he uses gamay, he crafts it to the west of Beaujolais in the Auvergne.

"Having trained with Daniel Sage & Jean Delobre (La Ferme des 7 Lunes), Paulette Maziou settled in the Ardèche and founded her Domaine Petite Nature in 2019. Organic cultivation of vines with strong application of biodynamic principles. 100% Gamay from 50 year-old vines in Annonay -- infusion style a la Daniel Sage! 50% of the Gamay grapes are directly pressed while the remaining 50% are chucked into the rosé juice whole-bunch to macerate/infuse, etc. Flottaison, underwater carbonic, whatever you want to call it. Beautifully supple and elegant in texture, the longer maceration brings a dark complexity that sits beneath the higher-register aromatics and salty minerals.

The RS21 wine is made up of Merlot and Pignolo which are aged for 18 months in wooden barrels. The scents are aggressive and disruptive, notes of blackberry and plum are followed by hints of cocoa and nutmeg. On the palate it is soft and with a good structure, a velvety and persistent sip that makes it perfect in combination with a fat and tasty dish such as frico friulano.

"Stanko believes that the 750ml size does not really provide the right amount of wine for two people to share at dinner – an argument not easily rebutted. Therefore, he wanted to bottle all of his wines in liters and half-liters so that two people could then have a half liter of white and a half liter of red. Complex, mature and evolved red fruit, finished with dried fruit, vegetable, spicy with coffee hints. Elegant, vigorous, spicy, persistent and silky tannins"

The 2018 Barbaresco Pajè is a brooding inward wine. Mineral and savory notes dominate while fruit is in the background. The Pajè has come together beautifully since I first tasted it a few months ago. The aromatics in particular are so expressive. Like all the 2018s here the Pajè is a Barbaresco of understated complexity. It will be interesting to see if the nervy tannins soften a touch. - By Antonio Galloni on September 2023 This is a stellar set of wines from Luca Roagna. The 2018 Barbarescos and Barolos are especially fine. Roagna waited it out choosing to harvest as late as possible in order to ripen the tannins. As a result a number of the wines have distinctly exotic profiles. strawberry, cherry, hibiscus, iron and mown hay flavors, with a vibrant structure, fine harmony and a long, fruit- and mineral-tinged finish

This sublime Pinot Noir comes from a one hectare parcel of vines up to eighty years old planted over clay and limestone in the Côte de Beaune’s Ladoix. A gorgeous, pale and limpid shade of red in the glass, it is gently perfumed with wild strawberry, stones and rose. Featherweight on the palate, this is as pure, energetic and original an expression of the grape as you will find.

"Simon learnt winemaking and vineyard management with Olivier Cousin in the Loire. He took his learning back to his father’s vineyards in the South West where he now works his small vineyard area by horse, just as Cousin does. We are so used to big, bruiser-like wines from Cahors but Simon makes wines with and extraordinary mineral delicacy and finesse. Rich and silky tannins from Simon’s older vines. Aged slightly longer in old barrels, this still has Simon’s freshness which keeps you coming back for more. "

"Natural California Zinfandel with a little meat on its bones. 100% Zinfandel from 40 year-old vines in Buena Vista, Sonoma County, California. 10 month élevage in barrel follows spontaneous fermentation."

"""Strawberries and strawberry jam. Watermelon candy. Touch of spices like clove and cinnamon. These bright flavors balanced with just enough bitterness to lengthen the wine and keep it from being one of those glouglous. Chaparral. Lavender. Dandelion root. A first date. Maybe the first one you’ve been on in a while. It’s going really well and you are already visualizing the rest of your life with this person. You tell yourself to calm down even though you don’t want to."" "

"100% pinot noir from 3 separate parcels in Pommard (totaling 0.15ha). 50% of the fruit comes from Les Noizons, which lies just north of Les Pézerolles and Les Charmots and sees rocky, shallow clay soils over limestone. The remaining half of the fruit is split between Croix Blanche, which lies right below Les Grands Epenots and sees limestone soils with heavy clay; and Poisot, in the southern corner of Pommard, which also sees clay and limestone. Cherry, strawberry, balsamic. "

A retired grower whose vines are located just outside the appellation of Fleurie tasted one of Yann's wines at a restaurant a few years ago. He called him and said, "your wine reminds me of the great Beaujolais I grew up drinking decades ago." And with that compliment, Yann has worked the vines and produced this excellent "non-cru" wine with great success. A little lighter and zippier than the cru wines, but just as complex.

The 2020 Moulin-à-Vent is sublime, exhibiting Burgundy-like power behind the initial cherry, violet and berry front-palate. Showing an elegant mineral backbone with subtle earthiness, a touch of wildness and smoke supported by prominent acidity. Decant and drink now, or age with confidence!

Juicy and fresh, with notes of strawberry, raspberry, black current, violets and minerals.

From a warmer vintage, this is a little deeper than last year's effort, though it retains plenty of charm with its woodsy notes of berries, earth and spice.

An intriguing wine aged in amphorae, highlighting the Poulsard grape’s delicate character. Expect flavors of wild strawberries, light tannins, and a unique minerality, ideal for adventurous wine enthusiasts.

Pinot Noir from declassified Jura, France; light to medium bodied and dry with notes of sour cherry, Twizzlers, flowers, and spice, with rustic undertones and a rougher texture, medium plus acidity, dry tannins, and a peppery finish. Organic and no added SO2

"Anders states that 'Hold Me Closer' is the first vinification in an old wooden foudre we got from Alsace. The Sauvignon Blanc and Chardonnay was pressed for 4 days. When the fermentation was working well it was blended with some Marsanne from 2021. The following fermentation has taken place during winter and finished slowly in the early spring. The combination of the Ardèche grapes and the Alsace Foudre, have given a unique expression. Rich in fruit and with an almost northern-style acidity. "

"In his previous life, Anders was both a chef and sommelier, working at the best restaurants in his native Denmark. First as a sommelier at Noma, later opening Manfreds and Relae. aromatic fruit as lychee, white peaches, and even jasmine flowers"

100% Chenin Blanc from the legendary Hacquet Sisters plot. Apex Anjou Chenin. The grapes are hand-harvested, directly slowly pressed upon arrival at the winery, and the juice spontaneously ferments and ages in neutral barrel. Acidic, honey, green apple.

The granitic soil of the Grand Cru Frankstein is light, stony and sandy, very thin. These stones keep the warmth : that’s why this is an early-ripening terroir. These dry soils oblige the roots of our vineyards to enter deep in the soil in order to find some water, nutriments and mineral elements. These minerals give this particular crystalline saltiness to the Frankstein wines, as well as the length in mouth. The mouth feel is delicate, elegant, subtle with a nice acidity.

The late Dominique Belluard was a humble master of the Gringet (grahn-ZHAY) grape, a varietal which he quickly discovered was almost extinct outside of his family's land. Through his own vine nursery he created the largest selection of the grape perhaps in the world, and successfully made several monovarietal wines from the grape. Medium+ flavour intensity, with flavours of intense sour lemon, apple cider, sweet refreshing alpine flower juice, minerality

"Montemarino by Cascina degli Ulivi is a macerated white wine with a fresh and powerful entry. Typically textural and savory, in the mouth it is an explosion of richness of incredible depth and length. With its enormous aging potential, Montemarino, as Stefano Bellotti said, is “ fascinating, indefinable, unobtainable. It is the opposite of Filagnotti, a wine that invites introspection."

Catherine's wines are always a showcase of precision and finesse. Beautiful pale yellow flint bomb. Orange blossom, bosc pear, peach - light wine with a long, fresh finish and a soft, oily texture matched by lively acid.

"Charles Dufour is part of the young generation that agitates the bars coast, stir the codes and is built around a lasting commitment, while offering haute couture champagnes. He notably learned the profession from his mother, herself a winegrower, from whom he worked for several years. She is installed in Bar-sur-Seine and he accompanied her in converting her organic vineyard. Citrus, bruised apple, salinity. "

Tschida is a rebel in Austria, farming organically with some biodynamic practices and creating low alcohol, native fermented wines like this unfiltered Gruner Veltliner. While some of his wines see extended skin contact or less common blends, this is a much more classic version. Fine yellow tropical fruit, a touch of herbal savouriness, delicately nutty, underlying candied orange zest.

"Roughly translated as ""little cold one"", Frileuse is an apt name for this frost-prone, 3.8-hectare site at the top of the Tue-Boeuf estate. It is home to three varieties, including Fié Gris, the historical name for Sauvignon Rose, a Sauvignon variant with dusty-rose-colored skins and a softer flavor profile vs. the better-known Sauvignon (Blanc). white fruits, floral notes and fresh acidity"

Since the Middle Ages, there have been records about the lieu-dit “le Tue-Boeuf” and its excellent wines which were enjoyed by the local nobility and the kings of France. The family name Puzelat is mentioned in 15th-century documents. Le Buisson Pouilleux, a Sauvignon Blanc from old vines - bright, very mineral, with notes of verbena and honeysuckle

"Located just outside of the village of Lenthéric, within Faugères, in the Languedoc, the 28-hectare Clos Fantine estate is run by three siblings: Carole, Corinne and Olivier Andrieu, combining their individual talents to run the business. They built their winery in 2000, three years after their father (a winemaker with a talent and passion for natural wines) passed away, and have been making natural wines in his honor ever since. All their wines are made from biodynamically grown grapes without any added sulfur and spend 18-20 months in concrete vat. minerals, salt, citrus "

Buscaia di Collecapretta is a white wine made from Malvasia Bianca grapes with a tight bunch and Malvasia di Candia. From the yellow color tending to golden with delicate and varietal aromas of flowers, lavender and hawthorn, in which the minerality of the soil and brackish and clay tones in the sun stands out. Delicate, fresh in the mouth supported by a nice flavor.

"Direct-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining. Golden yellow in color, with a unique, slow and neutral character in youth, it is refined acquiring mineral notes of great purity and a strong reference to the viscerality of the territory. In the mouth it is acidic and salty.

"A few days skin contact and matured in porcelain - technically not a white, but not entirely an orange either. Its a nice in-between style. This is pure drinking pleasure, with saline refreshing up the fruity pert palate. Cristiano started his winery in 2004, just outside of Gioia del Colle, located on a 400m a.s.l plateau between Taranto and Bari, Puglia. This is a very special place, magic for wine for the climate conditions (sea breezes and elevation) and for the amazing limestone soils of Le Murge Plateau.

"From two of the OG natural winemakers of France, this was one of the white wines that made natural wine splash onto the scene in Paris' bistros. With its almond peel and rich apple strudel texture, this has the body and soul that other white wines envy."

From a 1970 planting in grey marl at the upper part of a southwest-facing slope in L'Etoile, “Les Budes” ferments spontaneously and spends 18 months in used 500-liter barrels before being bottled without fining or sterile filtration. Topped up during its elevage, it trades the oxidative breadth of the estate’s traditional Savagnin for a luscious, kinetic interplay of fruit, salt, and ripping acid, and a note of briny umami builds on the wine’s ultra-long finish.

"Domaine de Montbourgeau was founded a century ago, in the small Jura town of L'Etoile — the star — thus named because of the prodigious amount of star-shaped fossils in the soils, formed when ancient seas dried up. Over the decades, they've become known for their white wines; like the best in the region, they are complex, saline, and (mostly) oxidative, with waxy yellow fruit and tons of minerality. They mostly grow Chardonnay, with a bit of Savagnin thrown in, as well as a smattering of red grapes. "

After being a student of Julien Altaber, Dominique Derain started his career making wine barrels but decided, instead, to study winemaking in Beaune. In 1988 he and his wife Catherine purchased 5.5 hectares of vineyards in Saint-Aubin just south of Beaune and began tending the vines biodynamically and making their wines in a non-interventionist way. This is a wine for contemplating. It opens up slowly in the glass, but then reveals an array of flavours and aromas that are truly compelling. This is a lovely, expressive Chardonnay.

"In 2017 Naïma and David Didon took over an old farm in Chassey-le-Camp in Côte Chalonnaise to realise their long held dream of their own biodynamic property. Nice reverberation feel on the palate. Aromas of white flowers."

"Émilien is based in Sermiers in the Montagne de Reims and looks after just over 2ha of vines spread over more than 15 plots across Sermiers and Chamery. His yields (even outside of Champagne) are incredibly low, as he applies an immense amount of biodiversity to his vineyards. This Coteaux Champenois by Émilien Feneuil is a still white wine resulting from the blending of Petit Meslier and Chardonnay from the lieux-dits Les Puits and Les Gillis. Harvest 2019 and vinification in Burgundy barrels with indigenous yeasts followed by another 30 months of aging before bottling. Cherry, cranberry, underbush. "

Humus Branco emerges from vineyards that grace steep inclines, ensconced by an eucalyptus woodland. Across 10 hectares, vines flourish in clay and limestone soil, nurtured by the mighty Atlantic’s touch. Cultivated organically, no synthetic substances intervene. Harvest, a meticulous manual endeavour, unfolds in small crates with utmost selectivity. Within the winery, Humus Branco grapes undergo delicate pressing. The ensuing must embarks on fermentation with native yeasts, followed by maturation in well-aged 225-liter oak barrels.

Romorantin offers quite fine, fruity and pleasant wines with notes of apricot, peach, honey and white flowers, a wine that combines power, liveliness, finesse and excellent aging potential.

This fabulous Chenin Blanc called 'La Lune' that has a beguiling baked bread bouquet and complex palate of stewed orchard fruit, nuts, honey and minerals. Usually more restrained, this vintage is very giving and aromatic, more floral and less fruit-forward than the regular cuvée. The finish is also more precise, as the palate is showing drier, with great, pear-skin like tannins.

"Remarkably filigree and fine, this genre-defying expression of Riesling manages to offer boundless nuance and complexity within its nimble frame. Whilst delicate notes of smoke and slate give way to a long, salty finish, there is a subtlety to the energy and power on display here that is simply haunting. "

Northern Rhône natural-wine superstar Jean-Michel Stéphan produces this wine from young vineyards planted outside of Côte-Rôtie with his son, Romain. Intensely floral on the nose, it offers surprising freshness for the style, along with wonderful texture.

The wines of Julien Guillot follow an ancient tradition of natural, terroir-driven expressions from one of the oldest organic domaines in France (900 AD!). Underneath Mâcon Cruzille lies vast strands of clay and calcareous limestone, this is the mineral-rich foundation for Julien's various old plantings of thick-skinned Gamay, Pinot Noir and Chardonnay. golden pear, green apple, apricot, white grapefruit, honeysuckle, and bergamot

"Chenin Blanc from vines young and old, pressed straight to barrels for fermentation and a year of élevage. This cooler vintage has rendered a wine of impeccable balance and architecture that is almost classical style. Possessing hallmark notes of orchard fruits and stony minerals, along with a buoyant acidity, it sums up everything we love about this wonderful grape. "

From vines up to eighty years old, this was pressed directly to old barrels for a year of élevage. As always, this is the most open and immediate of Renaud’s bottlings, offering perfectly ripe stone fruits, cut with the unmistakable imprint of flint. Wonderful now, it will continue to evolve beautifully over the coming years.

"Domaine, started in 1955, is named after it's founder, the father of the current winemakers, Regine, Stephane and Stephanes wife Genevieve. Candied honeydew, bergamont, acidity, lychee purree, elderflower"

Anne-Marie Lavaysse and her son Pierre bought their farm in the hamlet of Gimios in 1993. The vineyards attached to the farm were abandoned, unworked and had not been treated with chemicals. Anne-Marie decided to continue this and only uses concoctions made from plants that grow among the vines to protect and fortify them. floral aromas, citrus notes and hints of minerals

Made from very old vines of Passerina that are only accessible on foot, this wine has a miniscule production. Whole cluster fermentation, and the wine ferments and aged in a single 54L demijohn. No SO2 is added, and this medium-bodied dry white

"Tricot is the most important producer in an obscure French region called the Auvergne. Located west of Beaujolais and south of the Loire, this is quickly becoming a hotspot in the world of natural wine. Tricot has been doing it as long as anyone, taking advantage of the region's volcanic soils and old vines to make seriously compelling wines. ‘Desiré’ is the most rich and round white they make, with subtly nutty flavors that remind us of whites from the Jura. "

A delightful blend of Chardonnay and Muscat from Auvergne's picturesque alpine region, with wild yeast & aged in 1000L sandstone vats for eight months. Vinified without sulphur additions. Juicy fresh peach and lychee with vibrant acidity and moreish texture.

This wine is described as natural, crisp, and broadly appealing, with classic notes of confit lemon, citrus fruits, and a lightly bitter taste. It also has a fresh profile with notes of yellow fruit, white flowers, candied citrus, honeydew melon, walnuts, a touch of smoke, ginger, and saline nutmeg. Some say it has great intensity and depth.

The first ever single varietal Pinot Blanc from Marto and boy does it deliver. Structured, fresh, saline and round with just a hint of reduction that makes the wine playful and unique. Harvested from a single vineyard. All the wines made by Marto are natural wines are low intervention, unfiltered, without any additives, sugars or sulphites. Crisp, mineral, salinity

Light, bold, dry, sweet, soft, and acidic, with notes of pear, lemon, citrus, stone, earthy, cream, and yeasty

Abeurador means the place where donkeys used to drink water and it is the name of the land parcel from which the macabeo grapes are harvested. The land consists of clay loam soil with calcareous characteristics. The average vine age at the Abeurador vineyard is around 45 years old. Macabeo is often used as the base component in the production of Cava, owing to the vibrant acidity and structure it offers. The Mendall Abeurador is aged in stainless steel tanks. The wine is fresh and light on the palate with delicious crisp notes of stone fruits and citrus accompanied by enfolding floral notes of chamomile. Because of the age of the vines, the yield is lower but each grape packs more flavours, resulting in a wine that has more flavour weight.

Bouju is a former chemist and now natural wine celebrity. R is both buttery and crisp with refreshing notes of elderflower and an elegant well rounded finishes. Super cloudy with no additions, its yet another hit from the French man

Patrick inherited the vinyard from his father Julien who died in his early childhood. Once Patrick took over, he began using conventional methods like pesticides and added sulphites to help stabalize production. He soon realized that his father's controversial techniques at the time had added a complexity and depth to the wines that had since been missing. Patrick then quickly switched back to his father's natural methods and has become very prolific in the natural wine world. About one third of the grapes were left in whole bunches and macerated in direct press juice of the rest of it. This has some heady aromatics, with a tart freshness and saline edge.

Menu Pineau, also known as "Arbois" is described in Wine Grapes (J. Robinson et al.) as "an old variety from the Val de Loire named after its similarity to Gros Pineau (Chenin Blanc)...although it has nothing to do with the village called Arbois in the Franche-Comté." It is an offspring of Gouais Blanc, along with many other European grapes, and is "a little more rustic, but less acid than Chenin Blanc," according to Thierry Puzelat. The 2022 La Tesnière Blanc by Pierre-Olivier Bonhomme is from organically-grown vines, 75% Menu Pineau and 25% Chenin Blanc. The wine shows a bright pale gold color, with subtle aromas of grapefruit, dried pear and apple, dried herbs, nettle, lemon peel, stone and caramel. The palate is austere and stony, with firm acidity and flavors of hazelnut, citrus, baked apple, earth and brown spice.

"This brightly focused and deeply evocative natural orange wine (slight maceration here) comes from Podere Casaccia’s biodynamic oasis near Florence and is Tuscan through and through and speaks of unadulterated terroir and tradition, seeing a blend of Malvasia, Trebbiano and Vermentino picked at perfect maturity and co-fermented during wild fermentation. Skin contact is of 6 days and there is no fining, filtration or added SO2 to speak of. It’s electrically tense, airy and taut yet of assertive structure, with notes of acacia honey, wild Mediterranean herbs, persimmon and lemon zest.

"Powerful and mouth-filling with great intensity. Rich texture which you might expect of classy wines from this appellation. Citrus pith, crystallised fruits (grapefruit, lemon & orange), and rich oatmeal from the lees.A delicious wine with layers of complexity, white peach (flesh and stone) and yellow citrus flavours, white spice, and some savoury elements. Renaud Boyer, originally from Meursault trained to be an engineer before switching careers and becoming a vigneron of land in Saint Romain. An organics enthusiast who had been working the vines free of chemicals since the 1980's. He cultivates his 5-hectares by hand and horse with great passion following strict organic and natural principles when making his wine, without additives or sulphur. "

Made from 80-year-old vines planted in white marl soils, Renaud’s Saint-Romain Blanc is wonderful white Burgundy, being lavish, concentrated, textured, mineral and dense. Aromatically it is exotic, bursting with marmalised fruit and spice.

From Mosel Legends Rita & Rudolf Trossen who have practiced biodynamic viticulture in the heart of the German winemaking scene since 1978, this is composed of 100% Riesling. The vines average 45 years-old and live in Grey and Blue Slate soils. Once hand-harvested, the grapes are slowly, directly-pressed whole bunch before spontaneous fermentation in 1000L wooden tank. Ginger, honey, apricot, lemon peel

Slow Dance Redwood Valley Fumé Blanc is a classic California white turned on its head by macerating the grape skins for three days before finishing the wine to complete dryness. The wine is then aged on the lees for ten months. It is bottled unfined and unfiltered with no SO². Baked apple and dried apricot, smoky flint, and dusty tannins.

There is weight and body from the botrytis laden Sauvignon along with all of the character the fungus brings: saffron, marmalade, glycerol. But there is more than enough focus and lift. The bottles open with that fancy flinty reduction that we love and know from our favorite whites of Burgundy and Jura.

"Ex Vero comes in three flavors: I, II and III refer to the steepness and elevation of the sites with III being the uppermost, steepest and meagerest soils of the vineyards surrounding the Werlitsch winery. green apple and yellow pear, as well as underripe pineapple. The Ex Vero III produced a dense and full bodied wine in 2015, a wine that's ripe and powerful and reminiscent of Savignin from the Jura. A very special and majestic wine, one that will only improve with time in the cellar. Some of the best we have seen from this producer. "

"100% Aligote from 45 year old vines in the Hautes Cotes de Nuits, with a brief time on the skins. Made entirely in tank without additions or subtractions. Lightly braised nectarine peach, lime zest and saffron, mineral melodies, and iodine lyrics

"From a plot planted in 1996 at about 500m above sea-level. They press the grapes slowly in an old basket press, and then age it on the lees in old barrels for 8 months. This is unmistakably Auvergne Chardonnay: rich and warm fruit, with some bright salinity to bring freshness. "

"Harvested from a single vineyard high up on a hill, where there’s “sky rocketing activity” of chalk, says Christian. The vines demand and receive his full attention and affection — namely, All the Love of the Universe. All Pinot blanc, hand-picked. Aged in a single old barrel. Bottled unfined and unfiltered, zero sulfur added. Only bottled in magnum. Zesty citrus flirts with bright peach and a stoney, salty minerality. "

"Very cool story here. Back when this was originally made, Francesco Carfagna felt the wine was unsellable, largely due to the amount of volatile acidity in it. That same year he opened a bottle for legendary Burgundian Dominique Derain, whose advice was simply to not touch it for at least five years and revisit it then. Six years later, Francesco did just that and was very much pleased with the wine! Kevin tasted it while harvesting at Altura in 2021 and agreed. "

"This wine is named after the di Grutolla's eldest daughter. It is the only wine that Cantina Giardino produces following a protocol, where every year they choose the most suitable grape variety for a maceration that lasts six months in home made amphorae produced by Daniela from Giardino's soils. The point is to bring attention to the amphora vessel and its effect on the wine. The vines are planted in heavy clay over limestone. Offering delicate notes of citrus, spice and brine framed by neat tannins and a pleasant saltiness, this makes so much sense with the rustic, deeply savoury dishes found in the surrounding hills. "

Huge flavours of cherry bon-bons, herbs, strawberry compote and Angostura bitters. Palatable resudual sugar.

"From seventy five year old vines planted with a rare kind of pink Coda di Volpe some five hundred metres above sea level. This spent two days on skins, before being pressed off to concrete vats for a year of rest. This is wonderfully open and expressive, with complex notes of blood orange, minerals and spice."

100% Gamay from a high-altitude parcel above Thulon, and usually containing the secondary grapes ("grisemottes") harvested in late October. Low alcohol and ultra-refreshing. Strawberry + watermelon

"Denis Lattard began tending vines at Domaine Lattard in 1995 when he and his brother Luc took charge of their family's chicken and vegetable farm in Drôme, adjacent to Ardèche in south-central France. Vines had grown on the property in years long past, and Denis was inspired to plant Viognier, Roussanne, Gamay, and Syrah on the spectacular limestone and clay hills, farmed organically and vinified without additives. Candied fruits and lychee. "

from 15, 50, and 70 year-old dry farmed vines planted in basaltic clay soils outside Julien's hometown of Paulhan. 24 hours masceration, 6 months in stainless steel. Raspberry, cherry, mineral.

" From old vines of Aleatico planted about five hundred metres above sea level on volcanic soils. It impresses with delicate notes of minerals, smoke and flowers and is just the prettiest shade of pink"

Big, bright berry fruit, and a dry, mineral finish.

"The French word for apprentice and what the winemaker I worked for in Jura called me when other local vigneron asked who the hell the guy speaking really bad French was. The name encapsulates humility, impermanence, and the pursuit of knowledge. I work with vineyards that are organic at a minimum, actively seeking thoughtfull and regenerative practices instead of recipe farming. Most importantly I want to work with good people that are trying to farm with nature instead of against it. Starting in 2020 I am farming a few parcels of my own." Grapefruit, meyer lemon, cotton candy.

"Reminiscent of a very pale Poulsard in the glass, Chalouper entices from the off. Aromatically the wine gives off an interesting mix of fruit salad aromas, with some herby garrigue and spice. "

"Pacina's Rosato is an agile, vinous and versatile wine. Juicy and with a beautiful personality, a multifaceted wine but always of great balance, between lively acidity and heat, between salt and a light residual sugar. Disarming and extremely dangerous drink. "

"Birdscape is made with what Christian calls “Pink Maceration,” a very light extraction with just a small amount of contact with the skins, to result in a very dark rosé, or perhaps a very light red wine. Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. Christian made just one 3000 liter barrel of this wine. It is bottled without sulfur. Sapid and mineral, with notes of intense red fruits, herbs, and wet stone, followed by bright acidity "

"Belluard is a 10-acre estate located in Ayse, a commune in Savoie, France. The family has been making wine since 1947. Dominique Belluard had worked these intensely steep and difficult vines from 1988 until his death in June 2021. Intensely mineral, with aromas of pine, baking spices, and toasted nuts. Creamy texture on the palate, with flavors of pear, wildflower honey, and lemony curd, all balanced by refreshing acidity"

"Camillo Donati has two vineyards in afitto since 2004 raised in Trebbiano, both Tuscan and Romagnolo. The vines are those of Ovid and that of Bottazza. The first was implanted in 1968. Just in 2004, Camillo decided to approach for the first time the vinification of this grape; the results are more than satisfactory for himself, which overcomes the perplexities about the vine that is always little considered, and notes how nature can be satisfying when one approaches with humility and profound respect. The result is a wine that is not surprising, nice, graceful and at the same time with strong and well-defined aromas and flavors. Sparkling, surprising, decisive, agile and snappy "

"Charles is the third generation of growers, his family’s estate was 12 hectares before Yves (Charles’ father, founder Robert Dufour’s son) divided the property between his two children, Charles and Julie. The vineyards have been farmed organically since 2006. Tension filled with light spice, apple, and mineral aromas. The apple aromas evole on the plush palate with complex baking spices and honey. "

"Old Vines established on a steep Granite hillside in the village of Kaysersberg, referred to locally as “KB.” Located in the Grand Cru Schlossberg, which is globally known for its superb wines. Farmed organically, while practicing biodynamics and phytotherapy, as well as permaculture and regenerative agriculture. Crisp and refreshing, with an elegant mineral backbone and white blossoms on the nose.

From Mittelbergheim, Alsace where Jean-Pierre Rietsch cultivates some of our favorites from what is undeniably one of our favorite regions to drink. This is a real gem of an Alsatian crémant - perfumed & fresh with understated complexity provided by an elegant bubble & deep minerality.

Emilien Feneuil took over the family estate in 2006. The family had sold their grape in the past in addition to other agricultural items. He converted the property from conventional to organic farming and adopted some biodynamic practices and preparations. Pear, white peach, minerality.

Pale ruby/crimson. Little bit bretty on the nose, with beetroot and earth, and some salted redcurrant too. Surprising big bulles, with high sappy fruity acid.

90% apples (Macoun, Macintosh, Empire) and 10% grapes (Petite Pearl and Verona). The fruit comes from two sites: an old orchard of primarily Macoun apples in Shoreham and a young vineyard of Petite Pearl and Verona at 1200 feet elevation in Perkinsville. The apples were harvested and crushed, yielding juice and must that were left outside to freeze, thaw, and refreeze until January, concentrating the sugars, then crushed and pressed to tank to ferment. The grapes were harvested, destemmed, foot crushed and fermented in glass demijohns. The wine finished fermentation, then was blended with the cider in March.

Anthony Tortul one of the creators of the Brutal! La Sorga Pet Nat Rosé uses Grenache and Grenache Blanc grapes from 42-year-old vines in limestone soil in Languedoc-Roussillon. Offering a fuller body with a bright, earthy finish. Direct press, bottled by gravity and aged sur lattes for two months. No disgorgement is done and just a touch of residual sugar.

"The driest and most mineral driven of the range from Capriades is “Pet Sec” made from a majority of Chenin Blanc with a small percentage of Cabernet Franc. This is an oyster-appropriate wine with intense limestone minerality. "

HE BEGAN HIS OWN LABEL IN THE EARLY 2000S, AND WAS JOINED BY HIS GOOD FRIEND AND BUSINESS PARTNER MOSES IN 2011. OBSESSED WITH BALANCE, LOW ALCOHOL, AND HIGH ACIDITY, HIS MISSION BECAME TO BRING THE ELEGANCE AND FINESSE OF GREAT CHAMPAGNE TO THE WORLD OF NATURALLY FERMENTED SPARKLING WINE.

"Antoine Le Court-Chedevergne (Angers, France) and Julia Naar (Rio, Brazil) are part of an exciting new wave of winemaking talent to come through in the Jura region. Antoine’s journey has taken him across the world making both wine and spontaneous ferment beer — from Australia to California and Brazil, where he met Julia. Most influentially he spent a year working with Alice Bouvot in Arbois and in whose cellar he made his first vintage of ‘Les Valseuses’ wines. Great acidity with notes of citrus zest and salt & sugar at the same time. Really interesting with a smooth finish."

"Marto’s Martin Wörner is at the head of the new wave of winemakers in Germany. He comes from an agricultural background – his grandfather was one of the first in the village to bottle his own grapes instead of selling them off to other producers. His father was less interested in wine, more into growing strawberries – then Martin took over in 2015 and ramped things up a notch. He earned his stripes working at Gut Oggau and Matassa, and now oversees five hectares, which are farmed organically with some biodynamics thrown in too. Usually changing glass to glass and with a mega-juicy mouthfeel, expect tropical vibes with a nice mineral edge. "

Winemaking has been handed down from father to son since 1776. The family winery has 60 plots of 8 hectares in Verzy, a Grand Cru village in the Grande Montaigne de Reims region. Biodynamically cultivated since 2008, certified by Demeter. Aromas of citrus oil, blanched almonds and lemon zest, accompanied by a medium, tight and salty taste.

dark raspberry color and easy aromas of cassis, sour cherry and chopped mint. The foamy close is easy and thin.

Extremely light and juicy, refreshing pet nat

"Champagne Vouette & Sorbee is the creation of husband and wife Bertrand & Helene Gautherot. The Domaine is situated in Buxieres-Sur-Arce in the Cote des Bar. Five hectares of Pinot Noir, Chardonnay and Pinot Blanc planted on Kimmeridgian slopes and a small part on Portlandian called Sorbee. The Champagne is made in an artisanal and natural way since the first release in 2001 of Fidèle. Notes: This has a bit of colour, and it’s not overly fizzy, enhancing its vinous qualities. Fresh with bright citrus, red cherries and a bit of apple. Complex and vinous with nectarine and glace cherry characters, and also a hint of mineral earthiness as well as lovely intensity and weight in the mouth. "

Region: Champagne. Grape: Chardonnay. Bertrand’s “Blanc d’Argile”, which takes its name from the strong clay component of the soils the vines grow on near the village of Buxières-sur-Arce in the heart of the Côte des Bar, is a Blanc de Blancs of majestic substance and enlightening finesse. The Chardonnay grapes, once carefully hand-harvested, ferment wildly with their native yeasts and then undergo the second fermentation in the bottle, after which the wine ages and rests for no less than 36 months between barrel and bottle. Ethereal yet deeply and beautifully tense and vibrant, with minerality and notes of bergamot, dried elderflowers and spiced pink grapefruit.

A dark amber wine with a wild nose, notes of bruised red apple, honey, and varnish, and a powerful palate with great acid.

Bajola Bianco is a macerated wine that comes from white grapes through an old winemaking process in use on the island of Ischia. The color is intense golden yellow. On the nose the aromas are various of white peach, pineapple, cedar and a mineral background. On the palate it is full-bodied, with solid structure and flavor. The ending is endless.

70 year old vines, fermented as whole bunches for a month before a short rest in cuve. Complex aromas of tropical fruit, smoke and brine. Wonderful density and length on the palate. A unique expression of chenin blanc.

From seventy year old vines of Coda di Volpe planted around 450 metres above sea level. This spent just a couple of days on skins before being pressed off to chestnut casks for a year. The brief skin maceration brings gorgeous texture and absolute fireworks to the aromatics; drenched with orchard blossom, fresh fennel and ripe nectarine.

"Cascina Degli Ulivi A Demûa Bianco seamlessly fuses power, complexity, and infectious drinkability; it sings eternal notes of pickled honeysuckle, grilled papaya with turmeric, Assam tea, and lightly smoked pine nuts. Cascina Degli Ulivi A Demûa Bianco is an energy-filled, vibrant, and ultimately stunning masterpiece by sadly recently departed biodynamic legend Stefano Bellotti. A Demûa, an orange wine that illuminates the chalice with an amber glow, is born from a single cru of over 75 years of age and is a blend of local, and often very rare, varieties Riesling Italico, Chasselas, Verdea, Bosco, and Timorasso. It ferments wildly and is enriched by a whopping 9 months of skin contact in large wood. "

"notes of apricot, honey, and orange blossom, and a pleasant minerality. The extended skin contact during fermentation in the Qvevri gives the wine a lovely amber color and tannic structure, while the use of wild yeast adds a distinct funkiness. Aged in a traditional Georgian Qvevri, an amphora-like vessel made of clay. The Qvevri was buried in the ground, allowing for natural temperature control and a slower fermentation process, which allowed the wine to develop its unique flavors and aromas"

"Domaine tetta is a winery in Niimi, Okayama. “tetta” comes from the town of Tetta in Niimi, where the winery is located. The winery's representative, Mr. Ryuta Takahashi, chose this name to express his wish to ""rent land in this city"". Aroma of stone fruit such as yellow peach and apricot as well as compote and honey. Also some botanical scent reminiscent of gin and absinthe makes the wine unique. Sweetness on the palate derived from noble rot. Gentle acidity.

The first direct-press Chenin from François since 2016. Rich, ripe and opulent, with notes of forest floor and a powerful, lingering finish. A complete embodiment of the complexity developed from long-period aging in troglodyte caves.

"Exotic orange, lychee, passion fruit, white flowers, yellow rose, ginger, and beeswax aroma. Fruity, spicy, ripe peach-like mellow extract with minerality, fine-lined acids and gentle tannins like black tea. Maceration (7-8 days in each tank). Fermentation is natural fermentation for 2 to 5 weeks. Aging is 3 months in a fiber tank after assemblage of each origin"

The maceration technique really brings out the lime citrus and kerosine aromas that most Riesling-heads seek out with glee, and here they are really dialled up. On the palate there are richer, honeyed notes and a bit of edge given from some balanced volatility in the acids. Two weeks on the skins with a very soft extraction followed by maturation in big old foudre for one year.

This vintage is a mix of about a third direct press juice, with the rest macerated for just over 2 weeks. It then spends a year in old barrels. This drinks more like a structured white than a macerated wine, with some aromatic fruit and lovely salinity.

Jean-Yves Péron La Petite Robe 2018 is an aromatic orange wine, redolent with the scents of ripe white fruit, hints of white blossoms, and mineral undertones. On the palate, it is a light-bodied wine with modest alcohol content and a delightfully crisp acidity. The finish is exquisitely saline.

"Joan-Ramon Escoda spent years working in a large cellar in Catalunya and traveling the vineyards of France. His experiences helped guide him to the biodynamic farming and natural wine movements. The vineyard is located in Conca de Barberá is a small DO in Catalunya. Closer to white than orange, very delicate winemaking here... The nose: what a fruit bomb! Citrus fruits and pineapple, apricot, with vegetal, mineral, and slightly saline notes. The palate is invigorating, (like a little slap on the face), with refreshing acidity and a saline finish.

"Joan Ramón Escoda has been shaking the pillars of winemaking in his home-country and abroad since the 90's. He is an absolute anarchist, a radical winemaker, a rock'n'roller and a grass-roots innovator; and his wines are everything but banal. Fresh, with stone fruit, notes of lemon verbena, and peach skins, with a long, fleshy and salty finish. Fantastic acidity and viscosity from the lees aging. Tropical too, with subtle notes of passion fruit. "

One of the wines in the extensive collection of the project between Charles Dagand and Stéphane Planche in Jura. Deep expression with citrus and savory notes. Flavors of preeserved lemon, green bitters, and hay. Hints of candied citrus, white peach. Slight acidity

Alice Bouvot is the proud proprietor of 5 hectares of vines in the Arbois region of the Jura. Alice started her domaine in 2005 with just 2 hectares and over the years have bought small plots and slowly increased their production. Some of our favorite winery visits are with Alice and her adorable sons. On top of her warmth, the vineyards are equally as vibrant. Heady notes of rose and spice are offset by fine tannins and a bitterness that complements any exuberance beautifully, making for a wine of real complexity.

"This wine is named after the founder of La Stoppa, lawyer Ageno, who was the first to believe and give value the great potential of this area. A full bodied, spicy and honeyed wine with haunting aromas of rose, musk, chamomile and thyme. Notes of cinnamon and ginger come through on the memorable finish. Giving Thai papaya salad!"

A blend of mostly Procanico (sibling of Trebbiano), with Malvasia, Roscetto, Pedino, Vermentino, Romanesco and Ansonica. The grapes are hand-harvested from 50-year-old vines grown in volcanic soil and spend a few weeks with the skins. The juice is then gently pressed into old barrels to finish fermentation and rest for a year. Bottled unfined, unfiltered with no additional SO2. Citrus, apricot, peach, apple, mango, pineapple, almond, salt, acidity, spice

Le Temps des Cerises La Peur du Rouge is a natural white wine from winemaker Axel Prüfer in the Languedoc region of France. Known for his low-intervention approach, Prüfer crafts this wine using Chardonnay and Clairette grapes, grown organically in vineyards rich in limestone. This soil contributes to the wine's pronounced minerality. Vibranth flavors, with notes of citrus zest, green apple, and a salinity that adds to its refreshing, clean finish. Despite being named "La Peur du Rouge" (The Fear of Red), this white wine offers great complexity and balance, making it ideal for pairing with light dishes such as seafood and poultry or as an aperitif.

Apple, apricot, fresh peaches on a summer day by the coast. Saline minerality and a slight effervescence with an intense almost electric orange appearance, slightly cloudy. Nice funk and supple white tea tannins.

"Romain Verger, the master behind the mind bending wines of Lé Thio Noots is something of a legend, and this take on Chenin certainly shows why. ""From a tiny parcel of 40 year old vines planted on schists at one of the highest points in Faye D’Anjou. The grapes were harvested and then pressed slowly for a whole week, then spending 8 months in old barrique. This is as wonderfully opulent and complex a rendition of the grape as we have tasted, with a nervy acidity alongside a cascade of exotic fruits and wild herbs on the palate. This has a long life ahead of it and will surely reward those able to age this further."

The wine spends two weeks macerating on the skins, lending Tom’s signature rocky texture and minerality to this floral orange wine with notes of dried apricot and garrigue.

A gorgeous blend of Muscat of Alexandria, Macabeo and Viognier with a short period of skin contact resulting is a moderately tannic orange wine. Aromatic and bright yellow fruit notes with dried citrus peels.

"La Cerretina is Pacina’s white wine, orange wine in reality, and is simply year in year out a stunning beast of majestic beauty and infinite depth and prowess. It comes from beyond-organically farmed vines of the traditional Chianti white varieties Trebbiano and Malvasia del Chianti growing on the typical “Tufo di Siena” soil, which is mostly clay-sand in its composition. It ferments with its native yeasts in cement, where it macerates with the skins for 6 days, and ages for at least 14 months in used oak and traditional acacia barrels. Pulsating with untamable vitality and rich and emotional expressiveness, it marries full, ripe fruit with an almost infinite mineral and almost spicy depth. It chants a primeval epic poem of ripe medlar fruit, curry leaf and lime honey with dried saffron, smoked tamarind and caramelised macadamia nuts. "

A true immortal masterpiece of a natural orange wine, sublimating the very life essence and spirit of local Sardinian varieties. Probably one of the very first of Gianfranco’s cuvees, Alvas is also one of the very few of his wines which is made almost in every vintage and always carries the same label. “Alvas” means “white” in Sardinian but the color is that of shimmering pink gold and ancient amber. It paints a never-ending mandala of grilled pink grapefruit peel with dried honeysuckle petals and candied guava, smoked bergamot tea, salted caramel on rye bread and caper blossom.

Very funky, adventerous, and acidic- not for your traditional wine drinker. Sour candy, crisp and zippy, almost like apple cider vinegar, but still delicious.

"Pinot Gris Maceration 2022 is a natural wine crafted by Patrick Meyer of Domaine Julien Meyer, in the Alsace region in France. This orange wine is made with macerated Pinot Gris grapes, turning it a vibrant colour due to the pink skins they carry. Expect notes of macerated raspberries and eucalyptus amongst soft whispers of balanced volatile acidity that are well integrated and gently lift the wine to new heights.

"Mr. Radikon, known as Stanko, worked with his son Sasa (who now heads production as its inheritor) in and around the town of Oslavia, which is a town that touches the border of Slovenia and Friuli-Venezia Giulia. The town itself exists in almost supernatural separation from the two countries, built up and burnt down through wars and occupations; the inhabitants of the land became themselves through their soil. The landscape was their history. Aromatics of quince, fresh orange zest, and apricot, the wine is light yet tannin rich. "

Biodynamically farmed Ottonese, Trebbiano and Moscato in a very aptly named, tropically-fruited blend. This sees just a small amount of skin contact before aging on the lees in fiberglass for a few months prior to bottling. The wine looks a little leesy, but the citrus punch flavors are bright and clear.

Yann Durieux is one of the newest superstars in Burgundy. He follows in the footsteps of his beloved grand father who was one of the pioneers of viticulture in the Hautes Cotes. His career started at Clos des Vignes du Maynes before spending 10 years at Prieure Roch. Then, in 2010, he began farming over 3 hectares of family vines. Today, he has grown his holdings to 15 hectares across the Cote de Nuits and Hautes Cotes. All of his farming is biodynamic, with no pruning during the vintage. Tropical, citrus, orange blossom

Witches 2023. Old goblets of Ugni Blanc from 1970 and Carignan Blanc from 1957. About 1/3 of Carignan Blanc macerated for 1 week, blended with 2/3 of Ugni Blanc in direct pressing. Aromatic on acacia honey and lemony notes. Slightly “curly” on the palate because the bottling was deliberately done while there was still some residual sugar. Only 250 bottles produced

The Roccolina is a white wine which combines the structure and fullness of a skin contact wine with the freshness and perfumes of a white wine made without skins. This wine is not aged in wood barrels and is ready for drinking already after 6 months after harvest, but it has enough substance to preserve its fragrance at least for about 5 years.

Gamay from the Anjou! Cloudy plum color, full of jammy blueberry and zest, aromatic with purple and red flowers. Chalky minerality with a hint of black pepper and cola. This wine is packed with flavor but still fun, fresh, and light on its feet.

The Saint-Joseph, from vines on decomposed granitic soils, is round and smoky.The complex and deep nose on black fruit coulis, spices, and rose. Great density in the mouth. The ripe and imposing body is expressed on black fruits and spices.

"Another blend of Garnacha Tinta from Joan Ramon Escoda and Cariñena from the Terme de Laureano vineyard, fermented separately before being assembled in a single terracotta amphora for a short rest. The result is fittingly more than the sum of its parts – a pure, bright and vibrant red wine that captures the raw energy of these titans of Catalan wine. "

This special cuvée is a commemoration of eleven hundred years of winemaking, the vineyards in the Clos des Vignes du Maynes having been planted around AD 900 and wine first produced for the Abbey of Cluny around 910. This "medieval" wine is a field blend of Chardonnay, Gamay and Pinot Noir, including the old varieties Gamay Petit Grain and Pinot Fin. The grapes are carefully hand-harvested then pressed by foot, vinified and aged without sulfur and bottled by hand in the spring. The palate is light but loaded with ripe, pure berry fruit backed by citrusy acids. Zippy, refreshing and very gulpable, with subtle notes of hibiscus tea, and tart berries, beautifully perfumed and low in alcohol - in the true style of Jules Chauvet. The 2022 showed beautifully last winter before bottling - it may need some time to recover, and should gain complexity with time, perhaps three to five years or more.

Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur in tank. Maceration lasts around 40 days. The wine is aged for several years in Slavonian oak botti. It is bottled unfiltered and without sulfur and aged for several more years before release. The subtle nose gradually reveals aromas of dark plum, black cherry, wet earthy/mulchy notes, cassis, cocoa powder, subtle baking spice, and even a touch of dried orange peel.

"Pinot Noir La Boudeuse is a red wine produced by Edoardo and Claire of Les Terres Bariolees in Chalus, in the Auvergne region of central southern France. The Pinot Noir grapes come from vines grown at an altitude of 500 metres on schistose soil rich in marl and with an eastern exposure. After strictly manual harvesting, the wine is vinified whole cluster for 15 days in steel. The wine matures in barriques for 8 months before being racked into steel for a final month. Bottled without filtration or clarification. Fresh, elegant and light in the mouth, it explodes on the nose with hints of violets and plums, wild herbs and minerals. Perfect for game, it is crazy cool because it drinks so well while still maintaining a certain amount of class. "

"Champagne Vouette & Sorbee is the creation of husband and wife Bertrand & Helene Gautherot. The Domaine is situated in Buxieres-Sur-Arce in the Cote des Bar. Five hectares of Pinot Noir, Chardonnay and Pinot Blanc planted on Kimmeridgian slopes and a small part on Portlandian called Sorbee. The Champagne is made in an artisanal and natural way since the first release in 2001 of Fidèle. Notes: This has a bit of colour, and it’s not overly fizzy, enhancing its vinous qualities. Fresh with bright citrus, red cherries and a bit of apple. Complex and vinous with nectarine and glace cherry characters, and also a hint of mineral earthiness as well as lovely intensity and weight in the mouth. "

Sesame seed focaccia, whipped ricotta, balsamic, olive oil

With sesame seed focaccia

Lettuces, Anchovy, Breadcrumbs

Crunchy vegetables, Toasted Almonds, Sliced Dates, Castelvetrano Olives, Aged Goat Cheese, Oregano Vinaigrette

With charred cabbage, breadcrumbs, and aioli

American cheese, Pickles, Onions, and Special Sauce with Fries