'ssippi Menu

This year-round-appropriate bubbly goodness is full of tangy, but soft lemon flavors, crips minerality, and a hint of salinity. Produced by 100% Melon de Bourgogne grapes from the Loire Valley offer bright, refreshing acidity. You need not let this PetNat air out too much as the bubbles are not overpowering and instead are a refreshing, fine silkiness. Easily gulpable and pairs well with white fish or a crunchy green salad,

Skin fermented in open top tanks for 30 days. The cap was submerged twice a day by hand, a truly hand crafted Orange Wine. Notes of apricot blossoms, black tea and tangerine, a rich mouthfeel with perfectly balanced acidity.

Hand Work is the dream of three brothers, Francisco, Javier and Luis Parra, a way to celebrate their home of La Mancha by raising organically and biodynamically grown grapes. Their Garnacha has flavors of juicy red cherry and strawberry on the palate and mouth-watering acidity. Unoaked.

Appellation: San Martin, Mendoza, ArgentinaGrape Varietals: 90% Moscatel, 10% Criolla BlancaThe Morcos family originally planted their vines in the 1930’s and third generation Matias Marcos makes Luna Duna at the family winery. The vines are farmed without pesticides and fermentation is natural. This generous liter-sized bottle is fresh and fruity without being sweet. A crowd pleaser and can be enjoyed chilled!

Toot Your Own Horn — Sparkling cider made of Swedish apples (Wealthy, Cox Pomona) from orchards around Stockholm seasoned with foraged wild seedling apples (5%). Five days of maceration.A French cider, born in Stockholm. On the nose, a bit farmy but with a clear freshness shining through. Bright but not boring. On the palate, complex and full bodied. Dried, sweet fruits meets sharp acidity in perfect balance. Crazy drinkable. Carbonation is high, making this the perfect companion, spring, summer or autumn.

Winemaker: Château BrandeauVarietals: 100% MerlotRegion: Bordeaux, FranceABV: 13.5Notes: Natural vinification, indigenous yeasts, short maceration; as few interventions as possible. The wine is fresh and fruity. Far from Bordeaux stereotypes, here the wine is not at all woody but pure and digestible.

A true cider made from Swedish apples and made in a pet-nat style. This is a delightfully crisp and easy-drinking sparkling cider that suits any occasion. Guaranteed to flip any frown upside down, just like the label once you’ve poured out the bottle.

Wine Region: PérigordClassification: IGP PérigordGrape Varieties: 67% Cabernet Franc, 33% SemillonVintage: 2022Soil Type: clay, limestoneAging: 1 year in 36 HL foudresAlcohol by Volume: 13.5%Serving Temperature: 59 to 63 degrees Fahrenheit (15-17 Celsius)Total Vineyard Area: 8 Hectares, or 20 AcresTasting Notes: strawberries, fresh, finesseWine Pairings: grilled duck breast, charcuterie, roast chicken, roast pork withrosemaryThe grapes are sorted twice: once in the vines and once again upon returning to thecellar. Half of the Cabernet Franc are destemmed, the other half undergo carbonicmaceration. The Semillon is pressed directly. After one year of aging in a large oakfoudre, the wine is aged two more years in the bottle before being released. TheSemillon adds a freshness and finesse to balance the tannic structure of theCabernet Franc. This is a great wine to share with friends for the aperitif, could workwith a cheese course, or poultry.

for everyday use

Region: LoireGrape Varieties: Gamay, Grolleau, Grolleau Gris, Pineau d'AunisVineyard- Organic (certified)- Average age of vines: 25- Soil type: SchistCellar- Fermented spontaneously using low-intervention- Sulphites: No added sulphites - below 10 mg/L- Fining: Unfined- Filtering: Unfiltered- Suitable for Vegans- Residual sugar: < 1 g/L

Wine Region: Southwest FranceClassification: Vin de FranceGrape Varieties: Merlot, Cabernet Sauvignon, Cabernet FrancVintage: 2009Soil Type: clay, limestoneAging: 14 years on the lees in 10,000L 200+ year old oak casks and 2 years in oakbarrelsAverage Vine Age: 35 YearsAlcohol by Volume: 14.0 %Serving Temperature: 59 to 63 degrees Fahrenheit (15-17 Celsius)Total Vineyard Area: 13 Hectares, or 32 AcresTasting Notes: Blackcurrant, prune, earthyWine Pairings: grilled meat, rabbit, pheasant with cabbageMethod of Production: Biodynamic“Totem” is a wine that Ludovic and Magali did not plan on making at the outset. After the harvest, the intent was to age the wine for two years in a large oak vat that dates to the late 18th century. However, seemingly every time they tried the wine, they felt that it needed more time. When they finally decided the wine was ready, the wine had been aged 14 years on the lees in the oak vat! The wine was bottled in late 2018. This is a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. There are two things that we find stunning about this wine: first, that the winemakers had the patience to wait 14 years before deciding that the wine had aged long enough. Second, that the wine actually tastes much younger than it is. There is a freshness to it that is surprising when one considers that it is a 16-year-old wine. The aging potential on this wine is impossible to say. Ludovic and Magali create their wines to go with meals, and this wine should be saved for a good one: Prime rib of beef, roast or grilled lamb, or roast game birds would be great with this wine. This wine is drinking well now but could be put on the side for many years.

Region: Ribeira SacraVarieties: Mencía, Merenzao, Brancellao, Sousón, Garnacha Tintorera, MouratónThe Lousas Vinas de Aldea is the village cuvee from Envinate’s vineyards in Ribeira Sacra (Aldea translates to "village" in Gallego, the Galician language). The grapes are sourced mainly from the Riberas do Sil region, with smaller amounts from vineyards in Amandi and Quiroga-Bibei. Soils are a combination of gneiss, slate, and granite, at varying elevations and expositions. The blend ends up being about 80% Mencia and 20% a mix of the other local grape varieties like Brancellao, Caiño, Sousón, Garnacha Tintorera and others. Aging is in concrete, used French oak and large Austrian foudres. The 2022 is simultaneously elegant and rustic, showing off the burly, concentrated side of this sometimes quite bright and refined red. Each vintage gives us a different expression and this one is worthy of a few years in the cellar and a festive feast when opened.

Every February we select three red barrels from our previous harvest that are shining hard. For 2021 we chose two barrels of Tempranillo and one barrel of Lagrein to create a blend that no one else has been stupid enough to make. The result is one of the best wines we have ever made. We are incredibly proud to offer this bottle to you.The essence of terra rises from the glass with a hint of funfetti birthday cake. The palate is greeted with notes of dried raspberry, fresh watermelon seed, and Luxardo cherry.It is intensely rich and yet incredibly light on its feet, displaying a youthful exuberance wise beyond its years.A delicate elegance that is infinitely complex.An absolute stunner.

Region: SloveniaVarietal: 100% BlaufränkischAlcohol: 12.5%Berries receiving a blue floral bouquet after their Broadway debut. If blueberries and blackberries walked through a Marrakesh market.

from Lieu Dit:"Our inaugural vintage of Cabernet Sauvignon is exclusively sourced from the stony, serpentine block 46B of the Santa Ynez Vineyard, tucked into the easternmost reaches of the Happy Canyon AVA. This 170 acre vineyard - planted to some 30 varieties - rests on a 1,000 acre conservation easement that will protect the natural beauty and viticultural legacy of this region for generations to come.Destemmed to open-top stainless tanks for native fermentation; macerated for two-and-a-half weeks and managed with pump-overs. Pressed down to french barriques (approximately 10% of which were new); racked once after malolactic fermentation and again to tank for bottling. Unfined, lightly filtered."

Grapes: 46% Mourvedre - 24% Cinsaut - 18% Syrah - 12% PinotageVineyard: Nyani (Mourvèdre) - Langkloof (Cinsault & Pinotage) - Kasteelsig (Syrah)Vine Age: Average: 18-years-oldSoil Type: Mixture of granite, ferricrete and quartzViticulture: Practicing organicFermentation: Native – plastic tanks (100% whole-cluster / semi-carbonic)Skin Contact: 8 daysAging: 10 months in neutral 225L and 500L French barrelsAlcohol: 11.5%Byzantium in color. Aromas of red and black berries along with wild herbs, a touch ofearthiness and hint of black pepper. The palate has a lot of energy, with tart fruit acidity that brings the wine to a long finish.

From a seventy five year old vineyard in Montemarano, this spent two months on skins, followed by two and a half years in chestnut barrels. Striking a perfect balance between maturity and youth, it is a wine of great savoury complexity and beautiful structure, with firm tannins and a long, lingering acidity suggesting it has a long life ahead.

Region: LoireClassification: Vin de FranceGrape Varieties: Pineau d’AunisVintage: 2019Soil Type: schist, sandstone, spilite, phtaniteAging: 12 months in amphoraABV: 13.1%Serving Temperature: 57 to 61 degrees Fahrenheit (14-16 Celsius)When to drink: Now-2029Method of Production: Biodynamic While Domaine de Juchepie is best known for their ethereal Chenin Blancs, they do make a small amount of wine from Cabernet Franc and Pineau d’Aunis as well! The grapes for this wine are destemmed, and macerate for 4 weeks before being aged in a sandstone amphora for one year. Pineau d’Aunis has a light white pepper note to it, along with notes of red fruits. On the palette we find a nice freshness with light tannins and a long finish.

Country: AustriaRegion: CarnuntumAppellation/Sub-Region: Carnuntum DACGrapes: Cabernet SauvignonFoot-stomped whole-cluster fruit is fermented in stainless steel for three weeks, with no sulfur added during fermentation. After a gentle pressing, the wine is aged for 6 months in large used Austrian oak barrels and bottled without fining, filtration, and a bare minimum of sulfur. Aromas of blackberries, blueberries, and earth turn to a palate that is intensely juicy and structured. Flavors of red plum and lingonberry are layered with woodsy herbs and bay leaf. Natural wine lovers will enjoy this full-bodied bottle. Certified organic, low-intervention/natural wine, vegan.

The wine is raised in large (2000 Liter) old French barrels for eight months, then bottled without filtration. Lovely nose of strawberry and rose petal, clean, delicious flavors of strawberries, cherries, and spice. Very light on its feet and only 12.5% alcohol.

Varietals: Grenache 50%, Merlot 50%Fermentation: Thermo-regulated stainless steel vats, destemming, malolacticfermentation, indigenous yeastsHarvest: At night, by hand in 12 kilo cratesLocalization: Ramatuelle's plain, 800 meters from the Mediterranean seaSoil: River alluvium (sand, silt, gravels, pebbles)Production: 4850 numbered bottles and 600 numbered magnumsColor: Beautiful shine, grenadine reflectionNose: Fresh lively red fruit, red berriesMouth: Red currant, pomegranate, liquorice, silk like tannins

Wine Region: Southwest FranceClassification: Vin de FranceGrape Varieties: Merlot, Cabernet Sauvignon, Cabernet FrancVintage: 2016Soil Type: gravel, clay, limestoneAging: 24 months on the lees in demi-muids (600L Oak Barrels)ABV: 14.5%Serving Temperature: 59 to 63 degrees Fahrenheit (15-17 Celsius)Total Vineyard Area: 13 Hectares, or 32 AcresTasting Notes: Blackcurrant, prune, earthyWine Pairings: grilled meat, rabbit, prime rib, roast or grilled lambWhen to drink: Now- 2040Method of Production: Biodynamic“La Badinerie du Pech” is the plot that requires the most effort to work at Domaine du Pech. It is a plot with lots of gravel, and the vines really struggle in the poor soil.However, as Ludovic and Magali (the winemakers) believe, it is often the plots thatr equire the most effort that yield the best grapes for making special wines. The yields are very small, on average 18 hl/ha (this is roughly a third of the national average in France). The grapes are sorted twice: once in the vines, and once again when returning to the cellar. The vinification takes place in truncated oak vats after the grapes are crushed by foot. While typically they de-stem the grapes, for Totum, they made the decision to leave the grapes whole cluster for one month before pressing. 2015 was a warm year in the southwest of France, and the power that we find in this blend of Merlot, Cabernet Sauvignon, and Cabernet Franc reflects it. Ludovic and Magali create their wines to go with meals, and this wine should be saved for a good one: Prime rib of beef, roast or grilled lamb, or roast game birds would be great with this wine. This wine is drinking well now but could be put on the side for many years.

Grapes: ZinfandelVineyards: Ciapusci Vineyard was planted in 1870 on the Mendocino Ridge appellation at 1,800 ft elevation. This coastal site is planted to own-rooted, low-yielding Zinfandel. Five generations of the Ciapusci Family have tended to this breathtaking property–Shawn Ciapusci is its current steward. These grapes are dry-farmed and grown high up in the fog line on the Mendocino Coast. The only way to get there is along the rugged Fish Rock Road from Yorkville or the coast. It’s an intense drive but the views alone are worth the struggle up the mountain.  AVA: Mendocino RidgeMethod: The grapes were whole cluster foot-crushed, left on the skins for 7 weeks, and pumped over daily until dry for 3 weeks. It then underwent extended maceration for 4 weeks and then elevage for 11 months in 500L neutral oak puncheons. Single racking into the bottling tank. As always - native yeast fermentation, unfined, unfiltered, no added SO2. ABV: 14%Case Production: 430Bottling Date: July 2022Release Date: October 2022Many of you are familiar with Lunatic, as we’ve made a Syrah under this label in 2018 and 2019. As of the 2021 vintage and beyond, the Lunatic label will be Zinfandel instead of Syrah. We’ve always been enamored with this variety for a number of reasons. It is truly a classic California variety, with a lot of old school sensibility. We wanted to make Lunatic to express a more serious side of Zinfandel. Lunatic comes from an 8-acre planting from 1870. The grapes themselves have an inherent tobacco spice that shows through in the wine, along with a vibrant blueberry and violet burst of flavor. It has quite a bit of tannin and structure, so we suggest enjoying this wine with a hearty meal. The wine is savory and fruity all at the same time and we are really proud of this wine and how it turned out. Serve this wine at cellar temp (58-62 degrees) but not too cold or you’ll lose a lot of aromatics and over-accentuate the tannin. Tastes like ripe blueberries, dried violets, burnt orange & sweet tobacco.

Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father.Soil: limestone and slateVarieties: BlaunfrankischVinification Method: Grapes are hand harvested and destemmed. Fermentation takes place in used 500, and 1200-liter barrels, and the juice spends about 3 weeks in contact with the skins. The wine goes through elevage in the same barrels for about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.

A wild blend of barrel-fermented cider (39%), Pinot Blanc (28%), Pinot Noir (23%), and Muscat (10%) an idea conceived in one of winemaker Luke Wylde's dreams. Fresh, nectarine-like, chalky.

Is it wine? Is it soda? It’s Vin de Soda! The Riesling of your party/picnic/adventure filled dreams. Aged 7 months sur lie with a gentle spritz, Vin de Soda is a thirst-quencher for all seasons.Vintage: NVGrapes: RieslingStyle: White WineAlcohol Content: 12.5% Region: Rheinhessen-PfalzSub-Region or Appellation: Bad DurkeimViticulture: Certified Organic & BiodynamicAge of Vines: Different parcels aged from 10-30 years oldSoils: Sandstone and LoessElevation: 400 feetYeasts: IndigenousVinification: Charmat-methodAging: Aged 7 months on lees in stainless steelFining or Filtering: None

Wine Region: Southwest FranceClassification: AOP BuzetGrape Varieties: Merlot, Cabernet Sauvignon, Cabernet FrancSoil Type: gravel, clay, limestoneAging: 24 months on the lees in demi-muids (600L Oak Barrels)Alcohol by Volume: 14.5%Serving Temperature: 59 to 63 degrees Fahrenheit (15-17 Celsius)Total Vineyard Area: 13 Hectares, or 32 AcresTotal Produced: 8000 bottlesTasting Notes: Blackcurrant, prune, earthyWine Pairings: grilled meat, rabbit, prime rib, roast or grilled lambMethod of Production: Biodynamic“La Badinerie du Pech” is the plot that requires the most effort to work at Domainedu Pech. It is a plot with lots of gravel, and the vines really struggle in the poor soil.However, as Ludovic and Magali (the winemakers) believe, it is often the plots thatrequire the most effort that yield the best grapes for making special wines. Theyields are very small, on average 18 hl/ha (this is roughly a third of the nationalaverage in France). The grapes are sorted twice: once in the vines, and once againwhen returning to the cellar. The vinification takes place in truncated oak vats afterthe grapes are crushed by foot. The wine was then aged for 5 years in large oakcasks before bottling. Prime rib of beef, roast or grilled lamb, or roastgame birds would be great with this wine. This wine is drinking well now but couldbe put on the side for many years.

A natural oxidative wine made from Sauvignon Blanc, aged for 8 and a half years.True gem for fans of oxidative wines. It's brilliant and vibrant with notes of walnut and salinity.

Location: United States, California, North Coast, SonomaWinemaker: Evan LewandowskiGrapes: ArneisSoil: loam, limestone, sandstone, schistWinemaking: Spontaneous fermentation in polyethylene with indigenous yeasts.In the dialect spoken in Piedmonte, from where the grape hails, Arneis is translated to “the little rascal.” after working with this grape at Fox Hill Vineyard since 2009, I know exactly why they call it that. It can be finicky in the vineyard, prone to low yields and plummeting acidity/skyrocketing ripeness levels. It can also be a rascal in the cellar, oxidizing if you look at it sideways. These are but a few of the factors that have caused me to release this wine infrequently...on average in just 50% of vintages. When it's right, it is righteous...taut, mineral, exotically perfumed. This little rascal is absolutely worth the pain.This wine comes from the older block of Arneis at Fox Hill Vineyard (the younger stuff finds it’s way into ‘Feints’). Older vines and thinner, rockier soils lend smaller clusters, smaller berry counts and relatively higher skin to juice ratios. Therefore Mahlon ends up being being quite a concentrated, intense version of Arneis. ’22 Mahlon is at once textbook and surprising. Fresh and lemony, saline breezy and savory. Snappy yet textural, with textbook little white flowers, bitter almond and miso. Historically a very difficult cuvée to make without added sulfur, this is one of the rare vintages where the wine provided that opportunity. 

Saumur Blanc Insolite is a fresh and mineral wine obtained from pure Chenin Blanc grapes that come from a selection of 3 vineyards. Refine for 12 months in wooden barrels. It is straw yellow in color. On the nose the aromas recall citrus notes, with hints of grapefruit and lemon, and menthol notes. In the mouth it is crunchy, mineral and has excellent freshness.Region: Loire, FranceGrapes: Chenin blanc.

Located high and deep in Corsica’s forested interior, Clos Venturi exists on a isolated sandstone hill, between two mountain ranges in the high altitude village of Ponte Leccia, at the crossroads to Bastia, Ajaccio and Calvi. Manu Venturi, a native Corsican with deep roots to the area has spent the last seventeen years building upon the heroic work of his father, Jean-Marc to make light on this special terroir and preserve the beauty and biodiversity of his Island.His 25 hectares of vines are interplanted with 19 different native Corsican varieties surrounded by scrubby forest. The property is pristine, from an almost religious approach to biodynamic agriculture to their meticulous organization of the sheep, chickens, horses, and cows that coexist on the hill. The results are wines that enchanted us with their layered texture, freshness and extraordinary aromatic intensity, evoking the heady scents of the Corsican maquis - a mix of eucalyptus, juniper, rosemary, yellow immortelle, myrtle, sage, mint, thyme and lavender.

A cloudy, unfiltered white wine made from 100% Müller-Thurgau. Lush and aromatic, a delicious wine to enjoy with seafood. From 30 year old vines planted to .3 hectares of calcareous clay soils. Harvested in mid-September with fermentation lasting for six weeks and time on lees for six months. The estate was started in 1846 and is now hosting the 6th generation.

Growers: Emilio Ramírez & EnvínateRegion: Tenerife, Canary IslandsAppellation: Ycoden-Daute-IsoraClimate: AtlanticVarieties: Listan BlancoSoil: VolcanicElevation: 1,000-1,200 metersVine Age: 70-105 yearsBenje Blanco is sourced from several old-vine, untrained pie franco parcels of ListanBlanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tankand open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin-macerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60%concrete and 40% old French barriques on fine lees without battonage or added SO2.The finished wine is clarified with Bentonite, and bottled without filtration. Benje Blancois a high-toned white wine, showing its volcanic terruño with smoky notes wrappedaround the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair itwith prawns, scallops, roasted pork or goat

Viognier passed over Pinot Noir skins! Tangerine and fresh tennis ball. A delicious and strange rose.

Grapes: TrollingerStyle: Sparkling WineABV: 11.5% Region: SwabiaSub-Region or Appellation: Baden Viticulture: Certified Organic, practicing biodynamicAge of Vines: 45 years oldSoils: Sandstone and marlYeasts: IndigenousVinification: Over 1 week maceration followed by pressing into stainless steel, finishes fermentation in bottle (méthode ancestrale)Fining or Filtering: NoneSulfur Added: NoneResidual sugar level: 1.5 g/LTasting Notes: pink grapefruit, underripe strawberries, cherries, and wild rose, and the finish will surprise you with a big hit of minerality and a lingering Hubba Bubba dust.

It features generous fruit flavors coupled with refreshing acidity, making it an appealing choice for those who enjoy sparkling wines with a lively and fruity profile!Type: SparklingProducer: LindenlaubVarietal: Pinot Gris, Pinot Noir, Auxerrois, RieslingCountry: FranceRegion: AlsaceFarming: Organic

This wine is a special collaboration between Koppitsch and Jenny & Francois Selections.Winemaker’s note: “This wine is a tribute to Phil Sareil, our friend and mentor at Jenny & Francois. Phil always stood by our side and helped us finding confidence in our wines. UNPHILTERED – a true Koppitsch wine that passed the ‘Philter’ (Phil’s nickname at Jenny & Francois Selections) but only bc it’s unfiltered.”Grape: Pinot NoirVineyard: 1 plot at Seefeld, planted in 1991. Sandy soil. Seefeld is situated in the west of Neusiedl am See, at the last bits of solid land before the marshes of the lake start. The whole plot is flat, dry and very windy. Since Seefeld is hot and straight in the haze of lake Neusiedl, the grapes grow very intense aromas.Making of: the grapes were hand-harvested and directly pressed. Fermented and aged in neutral barriques for 14 months. Bottled unfiltered. 

A shimmering rosé for all seasons - this organically-farmed, whole-cluster-pressed, Vin Gris of Pinot Noir intrigues with its delicate pale salmon color - a reflection of the long, cool growing season of 2023. The wine is a pure, vibrant and well crafted beverage with flavors and aromas of pear, of jasmine, red berries and white peach contrasted with alluring notes of juicy winter citrus-like blood orange and mandarin for a crisp and clean impression. Floral notes of pear and citrus blossom add to the ethereal nature of the wine. A sip unfurls an array of delicious, mouthwatering fruit, flower and soft herb flavors that open up limitless food pairing possibilities while enjoying each sip...after sip...after sip...!

100% GrenacheStainless Steel FermentationValle de Ojos NegrosNotes: Polished clean wine with an eye catching cherry red shade. The aromas are intense and expressive. Its marked fresh fruit aromas are reminiscent of ripe strawberries, juicy raspberries, red Bing cherries, redcurrant, pomegranate and sweet tangerine. In palate is pleasantly dry with fresh acidity and a test of luscious summer fruits such as pomegranate, strawberries and Ruby red grapefruit. Harmonized and well balanced with a pleasing full body and a focused fresh fruit experience which ingers refreshingly.

Producer: Heidi SchrockVintage: 2022Country: AustriaRegion: Neusiedlersee-HuggelandAppellation: NeusiedlerseeVariety: 100% Auxerrois blanc

Adam is macerated 4 days and part of it is aged 12 months in chestnut oak while other part in amphorae. Warm and deep has notes of honey and mediterrean bush. Long, sapid and fresh.

Cantina Giardino Fiano Gaia is a skin-contact natural wine made from 100% old vine Fiano grapes grown in Irpinia, Campania, aged in chestnut barrels. This is a very rare wine made in small batches by high-end natural wine producer Cantina Giardino.

Place: Irpinia, Campania, Southern Italy.Grapes:  Greco Bianco.Farming: Certified organic.Winemaking: Ancestral method, refermented in the bottle.Style: Sparkling skin-cointact wine, medium body.The wine is called "Olimpia's Method" because the old woman who owned the vineyard would make small amounts of wine for herself in this fashion. It is from the same vineyard that produces T'ara ra. The vines are planted in heavy clay over limestone

Wine Region: RoussillonClassification: Vin de FranceGrape Varieties: Macabeu, Grenache BlancVintage: 2021Alcohol by Volume: 14%Serving Temperature: 57 to 61 degrees Fahrenheit (14-16 Celsius)Tasting Notes: notes of both red and white (see below)When to drink: Now- 2026Method of Production: NaturalBoth winemakers of AMI are originally from the south of France, with Paul comingfrom Roussillon, while Willy comes from near St. Chinian in Languedoc. Theydecided to do a series of wines from where they grew up! Paul and Willy harvest thegrapes by hand from producers that work organically, then they drive the grapesback to Burgundy in a refrigerated van, and the vinification takes place in theircellar. This wine consists of Macabeu macerated for three weeks in the must ofGrenache Blanc. The grapes come from Roussillon, from a cousin of Paul. This winegives us notes of ripe peaches, white flowers, and flint. In the mouth, this wine isample yet with a small amount of tannin from the maceration. Would be great withgrilled sea bass or snapper, and summer vegetables.

Region: AustriaVarietal: TraminerVintage: 2021ABV: 12.5%Expansion: 12 months small wooden barrelStopper: DIAMWinery: Weingut Walter GlatzerType of Production: organicCertificates: kein ZertifikatBright golden yellow, orange reflections. Fresh grated orange zest, yellow tropical fruit, passion fruit and papaya echo, fresh apricot confit. Juicy, mineral, soft notes of rosolio, silky texture, good balance, already easy to drink, a zippy Natural Wine.

The top white cuvée of the domaine, made in tiny quantities from their oldest vines, with awesome structure and aging potential.Country: AustriaRegion: BurgenlandAppellation: LeithabergStyle: Orange WineProducer: Gut OggauFarming Practices: Organic, BiodynamicGrapes: Grüner VeltlinerFood Pairings: Stinky Cheese, Roast White Meats, White Sauce, Fried FoodCharacteristics: Wild Side, No Sulfur, Dressed to Impress, Big PowerVineyard: 60+-year-old plot on limestone and slate. Biodynamically farmed by Steffi and EddiMaking of: the grapes are hand-harvested and destemmed, fermented on skins spontaneously in bigger old oak vats and painstakingly, carefully pressed on their more than 200 years old vertical press. Matured for 2 years in old 500-liter barrels. Bottled unfined, unfiltered, no SO2 added.

Region: Alsace, FranceVarietals: Riesling, Gewürztraminer, Pinot BlancA co-ferment on skins for 1 year in concrete eggs. The fellas from AMI venture out of their home turf into Alsace for this expressive number. Orange tinted, spice driven and lightly bitter. It's a stunner. Don't serve too cold, maybe have it with food. You're the boss. ABV: 13%

The 2022 Tears of Vulcan continues the tradition of bright, structured, floral, spicy, citrusy, firm textured, skin contact orange wine. Composed of fruit from two organically farmed vineyards in the Chehalem Mountains AVA, this wine represents both the limitless characteristics of Viognier (46%), Pinot Gris (44%) and Muscat (10%), and the terroir of a specific place, at a specific time. This vintage, the fruit sat on it's skins for 22 days resulting in an electric coral-orange color, firm tannins, bright acid, vibrant pepper, juicy grapefruit, red plum, and a savory long finish. This wine elicits depth and character, unfolding with time and air. Blood orange, fresh basil, sweet lemon, grapefruit pith, and ginger further add to the bounty of flavors and aromas.This wine was left on the skins for 22 days. All three grapes were aged for 6 months before bottling; The Pinot Gris barrel aged in neutral French oak and Acacia barrels, our Viognier was aged in an Italian clay tank that was made from the company called Clayver in Liguria, and our Muscat was barrel aged in neutral French oak.

Xarel-lo, Penedes, Catalonia, SpainA lucky go-getter of a Xarello, destined for great things, and working tirelessly to get there. New & exciting winemaker Ferran Lacruz has been farming organically (and with biodynamic practices) with as little intervention as possible since 2018, trying to do justice to his beloved hometown grapes. A natural winery that wants to be out of any appellation of origin or regulation, so as to not have any barriers to his creativity or his grapes potential. Harvested from 49 year old vines grown on mineral rich, calcareous soils that bestow a pretty, oceanic air to the wine. Fermented with their skins in stainless steel for 3 weeks, Ferran takes care that the skins are always submerged so they do not oxygenate or extract too harsh of tannins into this delicate orange wine. Lively acid, like a bunny hopping around playing the lute alongside preserved lemons + their brine, tangerine slices, gravel knee scrape, pear popsicles & dried dragonfruit. Drink with mushroom fried rice, a runny egg and Interactions of Colour by Josef Albers.

Producer: Domaine PlageolesCountry: FranceRegion: GaillacGrape: Sauvignon Blanc, Muscadelle, Mauzac Blanc, Loin de l'Oeil, Ondenc, VerdanelFarming: Organic/ NaturalApricot & stone fruit with a bitter orange peel zesting over crushed stone minearlity.

Dry, Amber, Qvevri, Unfiltered Wine.Wine is made from bio/organically treated western Georgian grape variety Tsitska. Wine is made 100% naturally, without any additives, without added sulfites, without clarification or filtration. That means that during storage appearance of sediment is to be expected. Appearance of sediment does not mean that the wine is spoiled or its quality is reduced. Sediment is a result of physical and chemical processes that goes in wines during ageing process.Wine is characterized with higher acidity, rich aromas, mild body and long finish. It matches well with white meat dishes, fish and seafood, cheese and roasted vegetables.

From a high-altitude plot, this Malvasia offers a crisp, clean profile with delicate floral aromas and a refreshing acidity, all enhanced by its unique fermentation and aging process.Grapes are hand-harvested and briefly cold-macerated before being pressed. The wine ferments in three 54-liter demijohns and one 160-liter amphora over a slow, month-long process. After fermentation, it is racked off the gross lees and returned to the demijohns to age for 5 months. Bottled unfined, unfiltered, and without any added sulfur.

Skin fermented in open top tanks for 30 days. The cap was submerged twice a day by hand, a truly hand crafted Orange Wine. Notes of apricot blossoms, black tea and tangerine, a rich mouthfeel with perfectly balanced acidity.

Villa Job's "Untitled" is a white wine that amazes with its extraordinary complexity and elegance. The selected grapes come from carefully tended vineyards, where sustainable agricultural practices are the foundation of every process. The winemaking occurs using methods that respect the integrity of the fruit, aiming to enhance every natural nuance of the grape.On the nose, Villa Job’s Venezia Giulia IGT "Untitled" offers a rich and varied bouquet, where notes of ripe fruit such as peaches and apricots intertwine, enriched by nuances of white flowers and a light touch of sweet spices. On the palate, the wine is complex and well-balanced: the freshness is well supported by a robust structure that promises excellent longevity. An elegant acidic thread leads to a persistent and pleasantly aromatic finish.Perfect as an aperitif, this wine pairs beautifully with sophisticated fish dishes, delicate white meats, and fresh cheeses. The "Untitled" is also an excellent companion for refined vegetarian dishes, where its aromatic notes can truly shine.

Grapes: 100% KisiVineyard: Kakheti, Sighnaghi region, village of Tibaani. Sandstone and Quartz. Making of: Whole bunch gently crushed, then macerated on the skins for 6 months. Racked into a new qvevri, where it’s aged for one year before bottling.  Personality: Kisi is a very aromatic grape. The skin maceration makes for a more grounded black tea profile with almost Bryiani-like spiciness.

Grapes: TsiskaVineyard: Imereti region, Terjola township, Kvemo Sazaano village. Clay over lime rock. Making of: Destemmed, then gently crushed into stainless steel. Racked off the skins 3 days later, into stainless steel for 24 months before bottling.Personality: Deep flavor enhanced by a very short skin maceration, something between a very light orange wine and a deep white.

Grapes: TrollingerStyle: Sparkling WineABV: 11.5% Region: SwabiaSub-Region or Appellation: Baden Viticulture: Certified Organic, practicing biodynamicAge of Vines: 45 years oldSoils: Sandstone and marlYeasts: IndigenousVinification: Over 1 week maceration followed by pressing into stainless steel, finishes fermentation in bottle (méthode ancestrale)Fining or Filtering: NoneSulfur Added: NoneResidual sugar level: 1.5 g/LTasting Notes: pink grapefruit, underripe strawberries, cherries, and wild rose, and the finish will surprise you with a big hit of minerality and a lingering Hubba Bubba dust.

Place: Irpinia, Campania, Southern Italy.Grapes:  Greco Bianco.Farming: Certified organic.Winemaking: Ancestral method, refermented in the bottle.Style: Sparkling skin-cointact wine, medium body.The wine is called "Olimpia's Method" because the old woman who owned the vineyard would make small amounts of wine for herself in this fashion. It is from the same vineyard that produces T'ara ra. The vines are planted in heavy clay over limestone

500mlExceptional half bottle for when you don't want to share. "Les Quatre Terroirs" due to the fact this bottling takes fruit from the estate's four Grand Cru sites/villages within the Cote des Blancs: Le Mesnil sur Oger (60%), Oger (20%), Cramant (10%) and Chouilly (10%) Their vineyards are cultivated with minimal treatment and with maximum respect for the environment. The vines are on average 30 years old, 70% base vintage (2017) and 30% reserve winerich, full bodied, praline, walnuts, puff pastry, chalky, creamy, delicious, generousregion: Cote des Blancs, Champagne, Francevarietal: Chardonnaystyle: sparkling (Champagne method)farming/cellar: organic farming, hand harvested, aged in small and big oak barrels (10%) and stainless-steel tank (90%), Ageing 36 months minimum in cellar, BlockedMalolactic fermentation, Traditionally pressed in an all-stainless steel horizontal press, small dosage 2.5 g, unfiltered

A wild blend of barrel-fermented cider (39%), Pinot Blanc (28%), Pinot Noir (23%), and Muscat (10%) an idea conceived in one of winemaker Luke Wylde's dreams. Fresh, nectarine-like, chalky.

Is it wine? Is it soda? It’s Vin de Soda! The Riesling of your party/picnic/adventure filled dreams. Aged 7 months sur lie with a gentle spritz, Vin de Soda is a thirst-quencher for all seasons.Vintage: NVGrapes: RieslingStyle: White WineAlcohol Content: 12.5% Region: Rheinhessen-PfalzSub-Region or Appellation: Bad DurkeimViticulture: Certified Organic & BiodynamicAge of Vines: Different parcels aged from 10-30 years oldSoils: Sandstone and LoessElevation: 400 feetYeasts: IndigenousVinification: Charmat-methodAging: Aged 7 months on lees in stainless steelFining or Filtering: None

It features generous fruit flavors coupled with refreshing acidity, making it an appealing choice for those who enjoy sparkling wines with a lively and fruity profile!Type: SparklingProducer: LindenlaubVarietal: Pinot Gris, Pinot Noir, Auxerrois, RieslingCountry: FranceRegion: AlsaceFarming: Organic

Rhododendron, known also by the name Labrador Tea or Greenland Lemon, is a layered expression of North American flavors. Wild harvested in the norther forests of Quebec, the tea produces both delicately tart and deep, buttery notes of fir and asian pear. Our ferment sharpens the tea’s mellow profile and brings forward an array of bright tannins, creating a profile with notes of dill, juniper, watermelon candy, and cedar. Rhododendron pairs excellently with seared scallops, kale caesars, squash risotto, or anything that might make you reach for a chardonnay. Serve at your favorite white wine temperature, and enjoy this refreshing heat-beater all summer long.

Producer: Anima MundiCountry: SpainRegion: PenedèsGrape: Macabeu, Xarel-loA natural method "cava" with lovely notes of crisp green apple, lemon, a whisper of ginger and a delicious saline finish.

This year-round-appropriate bubbly goodness is full of tangy, but soft lemon flavors, crips minerality, and a hint of salinity. Produced by 100% Melon de Bourgogne grapes from the Loire Valley offer bright, refreshing acidity. You need not let this PetNat air out too much as the bubbles are not overpowering and instead are a refreshing, fine silkiness. Easily gulpable and pairs well with white fish or a crunchy green salad,

Fondo Bozzole Giano Lambrusco is made from 100% Lambrusco Salamino. Richly textured with fin bubbles and dark fruit dominated. Superb!

sparkling coferment of various white grapes, ft. vidal blanc, traminette, et al. michigan farmed. elderflower. pineapple. kiwi.

A wild blend of barrel-fermented cider (39%), Pinot Blanc (28%), Pinot Noir (23%), and Muscat (10%) an idea conceived in one of winemaker Luke Wylde's dreams. Fresh, nectarine-like, chalky.

Toot Your Own Horn — Sparkling cider made of Swedish apples (Wealthy, Cox Pomona) from orchards around Stockholm seasoned with foraged wild seedling apples (5%). Five days of maceration.A French cider, born in Stockholm. On the nose, a bit farmy but with a clear freshness shining through. Bright but not boring. On the palate, complex and full bodied. Dried, sweet fruits meets sharp acidity in perfect balance. Crazy drinkable. Carbonation is high, making this the perfect companion, spring, summer or autumn.

A true cider made from Swedish apples and made in a pet-nat style. This is a delightfully crisp and easy-drinking sparkling cider that suits any occasion. Guaranteed to flip any frown upside down, just like the label once you’ve poured out the bottle.

Region: Stockholm, SwedenViticulture: Organic and BiodynamicGrape varieties: Swedish apples, pears, and sloe berriesBrutes Cider Jesus Grab The Wheel sees sloe berries (also known as blackthorn) added to this whole pulp maceration of apples and pears.Song: Jesus Doesn’t Want Me For A Sunbeam by Nirvana

Snow Chrysanthemum is a hardy, nutritionally dense varietal of Chrysanthemum which spends nearly half of its life buried under snow in China’s Kunlun Mountain area. This adaptation causes its flavor to depart substantially from the powdery delicacy of regular Chrysanthemum, and instead presents a luxuriously warm, bright and verdantly soupy tea.Our honey-driven ferment expresses the densely floral character of this tea and develops notes of starfruit, shaved asparagus and bee pollen which gives it the body and acidity of a juicy orange wine.Snow Chrysanthemum pairs excellently with dim sum, tiger salad, carnitas,or anything that wants a bit of acid to complement its heaviness.Enjoy chilled at your favorite white-wine temperature and use a nearby sunbeam to admire Snow’s fluorescent color in the glass.

Rhododendron, known also by the name Labrador Tea or Greenland Lemon, is a layered expression of North American flavors. Wild harvested in the norther forests of Quebec, the tea produces both delicately tart and deep, buttery notes of fir and asian pear. Our ferment sharpens the tea’s mellow profile and brings forward an array of bright tannins, creating a profile with notes of dill, juniper, watermelon candy, and cedar. Rhododendron pairs excellently with seared scallops, kale caesars, squash risotto, or anything that might make you reach for a chardonnay. Serve at your favorite white wine temperature, and enjoy this refreshing heat-beater all summer long.

Artfully blended with Chardonnay, Semillon, and Colombard grapes from South Australian vineyards, the Plus & Minus Blanc de Blancs NV is a non-alcoholic Sparkling Wine in a dry style. Medium-bodied, it offers notes of citrus fruits and crisp green apple, capturing the essence, aroma, and mouthfeel of a classic sparkling white wine. Additionally, it boasts added antioxidants from grape seed extract.

Rhododendron, known also by the name Labrador Tea or Greenland Lemon, is a layered expression of North American flavors. Wild harvested in the norther forests of Quebec, the tea produces both delicately tart and deep, buttery notes of fir and asian pear. Our ferment sharpens the tea’s mellow profile and brings forward an array of bright tannins, creating a profile with notes of dill, juniper, watermelon candy, and cedar. Rhododendron pairs excellently with seared scallops, kale caesars, squash risotto, or anything that might make you reach for a chardonnay. Serve at your favorite white wine temperature, and enjoy this refreshing heat-beater all summer long.

Take a sip of SKOG 03 and tag along for a walk in the woods with Villbrygg! Skog (pronounced /skuːɡ/) means forest in Norwegian, and captures the beauty and purity of the Nordic woods in a fermented, dry, and sparkling drink. Young spruce shoots for light tannins and citrusy notes, supported by crunchy lemon grass grown on Bergsmyrene farm in Norway, complemented by yarrow and birch leaves for a good tannin grip, depth and some sharp and spicy aromatics. Skal with SKOG!

A pale hue and aromatic herbs, honey, and gooseberries present citrus, lime, and hints of gooseberry and carambola wrapped in a dry, sparkling finish.Known for being one of the finest wine producers in the country, Weinguit Eins Leitz has made it his life’s work to bring the magic of Germany’s vineyards to the rest of the world. Eins Zwei Zero Sparkling Blanc de Blancs is an alcohol-free white blend from the town of Rüdesheim. With gentler acidity than the Eins Zwei Zero Riesling, it’s a delicate blend with clean, fresh flavors. Classic flavors make it suitable for any variety of mild food pairings. No matter the season, we love it alongside a classic roast chicken and lots of vegetables.Suitable for mild golden hours and sweater weather alike, the Sparkling Blanc de Blancs is eager to please.