Natural Wine

A dry, skin-contact white made from Italia that spends 18 days on the skins, giving a light tannic structure. This lightly orange wine has really tasty stone fruit and herbaceous notes. Bodega Murga makes all of their wines with... Read More

100% Cabernet Franc grown on clay-limestone soils from one of the Loire's most treasured producers. One of the main reasons Chevalerie is so beloved is the fact that they bottle age their wines at the domaine much longer than... Read More

A very special strain of Serine (related to Syrah) of brilliant intensity. It represents only a few rows of a plot of old vines in Ardèche, which ferment to low alcohol even at full maturation. Le Clau is an aromatic explosion... Read More

This single-vineyard, old-vine Baga from the southern extremes of the Bairrada DOC is fermented in oak lagares before being transferred to used French barrels. Fans of Pinot Noir and Nebbiolo should give this a go — an intense... Read More

Proyecto Nakkal Nakcool Vino Tinto is a juicy red blend of Merlot and Muscat Ottonel. Super-drinkable and great for sharing. Aromatic wildflowers, Bing cherry and red plum fruit, supple tannins, and a hint of mint on the finish.... Read More

Crafted from 35-year-old vines rooted in a mix of sand, clay, and limestone, this organic beauty is the work of one of Puglia’s leading pioneers in biodynamic farming. The grapes are hand-harvested and naturally fermented... Read More

The name Mersel comes from the region Maksar Mersel, which is the highest viticulture region in Lebanon and one of the highest in the world, located between 2,000 and 2,400m. Lebanon's Bekaa Valley is famed for its viticulture,... Read More

Done in collaboration with Jean-Marc Roulot, who has complete control over the making of this Chardonnay, this full-bodied dry white comes from 40 year old vines. Round, savory, and a touch saline, this was aged in a combination... Read More

100% Pinot Noir coming from two parcels. 2⁄3 of the fruit is from Mellecly, which lies within the Mercurey appellation and sees shallow red clay soils on limestone. The remaining 1⁄3 is from Saint Mard de Vaux, which... Read More

Vin Noé is the micro-negociant project of Jonathan Purcell, a native Californian who has lived and worked in Burgundy since 2011, in the cellars of Philippe Pacalet, Domaine de Montille, and Domaine Matrot. This is 100%... Read More

100% Pinot Noir, vines are dry-farmed 24 years-old on sandstone/shale knoll at 1700-1800ft over Monterey Bay. This site and a lot of the higher elevation coastal Santa Cruz Pinots remind me a lot of some of my favorite Alsace... Read More

Bois d'Arnaux is a younger plot planted by Valentin with massale selection cuttings. Spicy cherries with hints of undergrowth and wild herbs on the nose. Juicy and invigorating on the palate with typically light Poulsard tannins,... Read More

Fabien Daviaux is the fourth generation of vignerons of Champagne Chavost. After graduating in wine studies, Fabien traveled 4 continents making wine. Both experiences gave him the passion for organic farming and non interventionist... Read More

Chardonnay from forty year old vines planted over clay and limestone near the village of Puligny, pressed directly to concrete eggs for a year of élevage. The attention to detail in the cellar is second to none and Fred... Read More

A chillable red blend of red and white varieties (Gamay, Pinot Gris and Gewurztraminer) giving this wine a distinctive, savory spicy taste with layers of cranberry and red currant. Vibrant with well-balanced acidity and low tannins.... Read More

A new red blend for Jolie-Laide coming from a unique spread of vineyards and varieties dotted around California - 38% Valdiguie, 33% Mourvedre, 17% Grenache, 12% other (Cab Franc, Syrah, Carignan, Petite Verdot). The ‘Glou... Read More

Utterly complex for the price range, Valentin Morel shows his artistry and technique in this Chardonnay. Wonderful expression of Jura's terroir and rustically elegant philosophies. The nose has aromas of nuttiness, honeysuckle,... Read More

Planted in the late 1970s these rare and gnarly looking, massive trunked, and nearly extinct vines produce unique and intriguing fruit each year. A veritable highwire act; light on its feet, wildly floral yet savory with a visceral... Read More

Re-hydrated blackcurrants fermented on champagne yeast with French marigold. Fermented dry, pressed off, back sweetened with fresh blackcurrant juice and bolstered with a teeny bit of lemongrass then secondary (tertiary?) fermentation... Read More

From an ancient vineyard in what was once part of the riverbed of the Biobio River, these are ungrafted vines growing in rich alluvial soils. A purely fruited dry red redolent with red berries, herbs, and minerals. Medium-bodied,... Read More

Tressallier is an exceptionally rare white grape variety found almost exclusively in the remote Loire village of Saint-Pourçain. It sounds esoteric, and it is, but the flavors will be familiar to any fan of Chablis or Muscadet.... Read More

Pelaverga is at its core lively and refreshing; pale in color and lithe on the palate, what Pelaverga may lack in tannins and heft, it makes up for in its delightful, very distinctive floral aromatics and vibrant acidity (hello,... Read More

Dream Syrah! This is produced entirely from old (70 year old) vines from the Gramenon estate and delivers pure, billowing aromas of blackberry, black raspberry, violet, lightly seared meat and gravel. Plush and velvety in the... Read More

A side project from Shaunt and Diego of Les Lunes. Star Crossed is Cabernet Sauvignon from Sonoma and Merlot from Mendocino. Ripe, vibrant, and so fresh! Juicy plum and a little bit of tannin. This wine rips for the price and... Read More

Carcaghjolu Neru (25%), Minustellu (25%) and Niellucciu (50%), all local Corsican varieties. This is a deep, dark, intense red that won us over with its blend of sanguine, earthy flavors and vibrant acidity and lift. Notes of... Read More

Complex yet still easy drinking, this blend of Cabernet Sauvignon and Syrah delivers fleshy red and purple berries on a medium-bodied frame, accompanied by hints of wild game, cracked black peppercorn, and baking spice, alongside... Read More

This methode Champenoise Blanc de Blancs is made from Chardonnay vines trained in high arches (Pergola), a training system that is distinctive of the region, and which seem to bring more phenolic character to the wines. The... Read More

Martin Texier makes this classic and lovely Syrah from 30-year-old vines rooted in deep limestone soil south of Valence in the Northern Rhône Valley. It’s the simplest, purest, most beautiful Syrah! It’s more... Read More

While this is a fruit-forward Moroccan red, it is made in an OldWorld style with moderate extraction, excellent balance, and complex aromatics: plenty of ripe purple black fruits and dark confiture, with hints of sandalwood.... Read More

The Loire Valley, and notably the wines of Cheverny, were the initial inspiration for the flavor profile of Béton. Since its inception 10 years ago, we’ve loved bringing together a mix of varieties that perfectly... Read More

In its 3rd generation, Rebholz has lately become the prime source for naturally made, terroir-driven, dry wines in Germany. Once an insider's estate, they have attracted a cult following in New York among sommeliers and writers... Read More

A freeze event in the Finger Lakes caused Usonia to look beyond the Finger Lakes region for fruit for the first time, as well as to experiment with more varieties. “Schmeritage” is a take on the classic Bordeaux blend.... Read More

Old vine, ungrafted Zinfandel from the Ciapusci Vineyard at an altitude of 1,800 feet. The grapes were whole cluster foot-crushed, with élévage taking place in 500L neutral oak puncheons. Aromas of dark fruits, violets,... Read More

Varietales is a blend of Albariño with 20% Caiño Blanco, 20% Loureira and a drop of Treixadura, each component adding balance, texture and complexity. What an amazing blend from this region! Versatile, with a very... Read More

This is a fresh but serious expression of Ibarra-Young Vineyard. You can seek out glimpses of all three varieties in this wine (Syrah, Mourvedre, Marsanne). Delicate yet fairly formal. A wild one like a melange of freshly harvested... Read More

Coquelicot Estate Vineyard, nestled in the Santa Ynez Valley, produces limited-production wines with a focus on organic and sustainable practices. Led by winemaker Mike Roth, the estate uses a minimalist, biodynamic approach with... Read More

Loads of ripe plum, black cherry juice, sweet herbs, brambles, and a note of strawberry jam. The palate is a concentrated and delectable expression of ripe California fruit with loads of ripe red and black berry. The mid-palate... Read More

This wine is made of three different Gamay clones from both Martian Ranch Vineyard and Shokrian Vineyard in Los Alamos, CA, all fermented whole cluster. The 2023 Gamay has the freshness of the new world, and the structure of an... Read More

Mostly Zweigelt with splashes of Blaufränkisch and Sankt Laurent, “Anita” shows off Nittnaus’ knack for producing lip-smackingly delicious red wines. Soaring acidity lets the spice-drenched red and black... Read More

Le Puy’s main wine “Emilien” is comprised of 85% Merlot, 14% Cabernet Sauvignon, and 1% Carmenère. After spontaneous fermentation in cement vats, it is transferred to 50-hectoliter foudres for one year,... Read More

Crémant is a French sparkler produced via the same method used for Champagne, but hails from elsewhere in France and can be made with grapes not allowed in Champagne. This one, from a five-hectare family estate in the Alsatian... Read More

A collaboration between Giusto Occhipinti of the winery COS in Acate, Sicily and Simone Sabaini, founder of the artisanal chocolate producer, Sabadi. We were floored by this Organic Bitter from Cerasuolo di Vittoria Natural Wine... Read More

A collaboration between Giusto Occhipinti of the winery COS in Acate, Sicily and Simone Sabaini, founder of the artisanal chocolate producer, Sabadi. This is their orange vermouth, made with organically grown Zibibo (Muscat) grapes... Read More

A collaboration between Giusto Occhipinti of the winery COS in Acate, Sicily and Simone Sabaini, founder of the artisanal chocolate producer, Sabadi. Organic wine of Nero D'Avola grapes grown and made by COS is the base for... Read More

We bet you've never tried a wine like this before! A blanc de noirs made from Syrah (!) and Sauvignon Blanc. The synergy of rich Syrah grapes and the freshness of Sauvignon Blanc combine to make a luminous white wine with... Read More

An approachable Chardonnay that's tasty enough for everyday with the finesse and elegance that makes it a great special occasion wine, too. Medium bodied with balance between richness and acid. Organically farmed and raised... Read More

From various different sites with 30-40 year old vines. Aged in used barrels for 14 months and bottled unfined and unfiltered with minimal sulfur addition. A wine both of the Mosel and somehow sorta post-Mosel. It has something... Read More

A wine of astounding clarity, energy and finesse – think of a leaner version of Moric’s driving Austrian Blaufränkisches. Medium-bodied with silky tannins and notes of blueberry, thyme, and violet. A great Pinot... Read More

76% Sangiovese and 24% Valdiguie undergo partial carbonic fermentation to get the perfect balance of fresh fruit while maintaining a slightly rustic Italian funk. Tastes like fresh cranberry, montmorency cherries, and strawberry... Read More

The first biodynamic producer in Bordeaux! A deep ruby color and scents of dark cherry and earthiness with soft Merlot influences, light tannins and some acidity. Cherry, berry and some chocolate with a nice mossy flavor. If you... Read More

A crisp and sprightly blend of Dornfelder and the obscure Regent grape, if Dornfelder wasn’t obscure enough. Lots of peppery red fruits and juicy florals spring from the glass. The palate is classic glou-glou, perfect for... Read More

Cayuga Lake fruit fermented with pied de cuve wild culture in neutral 500L French oak. Post-fermentation, the wine was left on lees for about 6 months prior to bottling, and no filtration or fining were applied. This is a super... Read More

Made from juice from a wild Pinot Noir fermentation (Phil Plummer, the winemaker, uses uninoculated and pied de cuve fermentations) and undergoing Méthode Ancestrale tradition to get in-bottle carbonation, this red pet... Read More

3B stands for.: 1. Bairrada - a DOC region in Portugal close to moderating ocean currents of the Atlantic. 2. Baga - a black grape native to this region, providing fresh berry fruit flavors 3. Bical- a soft, aromatic white grape,... Read More

This punchy and flavor-packed Pinot is almost too easy to drink. Made by Piero Incisa della Rocchetta in Patagonia, ‘Sin Azufre’ is native yeast and whole cluster fermented in concrete, then aged for six months in... Read More

Marinara! is an ever-evolving Italian red blend custom-fit for the red and white checkered tablecloth. Carbonic-macerated Montepulciano lays the primary foundation of bright plum and tomato with a fine, powdery tannic structure.... Read More

100% Vermentino from biodynamic vines planted on sandstone soil. This wine has a complex nose with notes of pepper, white peach, preserved lemon, tangerine, and iodine. Fresh, suave palate, beautiful volume, noble substance, persistent,... Read More

In cooler years Bloomer Creek makes “Vin d’été” in a style akin to carbonic maceration using a high percentage of whole clusters in the fermentation of their Cabernet Franc. Quaffable, yet still... Read More

This Tavel is such an original wine that challenges the very definition of Tavel and rosé in general. A full-bodied, very dark, structured dry rosé from one of the few appellations producing exclusively rosé.... Read More

Fresh and vibrant organic Grenache rosé. Red cherry, raspberry, zippy acidity, and a long, minerally finish.

Organically farmed and hand harvested Zinfandel (90%) and Petite Sirah (10%) from Contra Costa and Lodi AVA. Direct pressed and fermented in a combination of concrete and stainless steel before a four month maturation in neutral... Read More

A Malbec that fits with what we like in a wine: good farming (certified organic and practicing Biodynamic), fresh and balanced (this isn’t your typical oaked and extracted Malbec), at a great price. Zero tilling, agroforestry,... Read More

Lightly smoky/cedarwood aroma, suggesting a touch of positive reduction. But also the stoniness that comes from granite soils. Underneath those complexing notes there's pure, piercing citrus and green fruits. There's marked... Read More

A blend of Muscat, Ugni Blanc, and Gros Manseng, this is a skin-contact wine that shows incredible confidence and expertise, which is no surprise considering it's coming from Fabien Jouves. It's a bright orange with a... Read More

This is a blend of Maria Gomez, Sercial, and Bical, mostly bio-dynamically farmed,and aged on its lees for around ten months. The nose here is towards the tart stone fruits with quince, green apple, clay minerality, and a light... Read More

Pale straw colored, translucent, and lightly fizzy with CO2 (like Vinho Verde). The clean orchard fruit aromas combine with citrus and salinity to almost evoke summer’s best margarita. The flavors are bright, fun, and easy,... Read More

Nestled in an idyllic setting at the foot of the majestic Mont Brouilly, Dom. les Roches Bleues enjoys exceptional growing conditions, with the famous pierre bleue (diorite), a hard, blue-hued igneous rock typical of Côte... Read More

The Trapet family of Burgundy owns this exceptional organic estate in the heart of Alsace. A blend of classic varieties farmed with seriously strict biodynamic practices. Wonderful texture with light floral tones and lush stone... Read More

Naked and unadorned, this is a natural biodynamic white blend that hides nothing. Chardonnay, Pinot Blanc, Pinot Gris, Grüner Veltliner, and Welschriesling are sourced from vineyards on both sides of Burgenland’s Lake... Read More

Quinta do Infantado owns 46 hectares of vineyards in Covas do Douro. All of the production is done by foot-treading and one of their core values is to ensure sustainability throughout their production. This light red is dry, fresh,... Read More

A blend of Listán Negro, Negramoll and Castellana Negra (Tinta Cao) from the Finca el Adelantado, where soils are a mix of volcanic and clay/loam, sitting at 480m elevation. All grape varieties are vinified separately,... Read More

From organic vineyards in Extramadura, a fresh style of Tempranillo with no oak, allowing the grape's juicy red fruit notes (strawberries, raspberries, and cherries) to shine. The wine is interwoven with licorice and has a... Read More

Guy Breton is one of the “Gang of Four,” known for using more traditional methods of vinification. He excludes pesticides and uses little to no sulfur dioxide, making this a natural wine through and through. This wine... Read More

Aged in mostly neutral oak with one brand new American oak barrel in the mix makes this wine juicy, spicy, and bold with aromas of black raspberry, espresso, and hickory smoke. This would make an excellent table wine!... Read More

When Pinot Grigs grapes are crushed and the skins are allowed to spend time with the juice, a teasing, tactile texture and coppery hue results in a distinct wine style called ramato. It comes from the word ‘rame’ which... Read More

Bold, juicy, and spicy with aromas of blackberry, black pepper, and espresso.

Mick Craven calls the 2022 Cinsault a “bright, fresh, and vibrant red from a grape that truly belongs in Stellenbosch.” It is bottled slightly earlier than their other red wines in an effort to express the fresher,... Read More

A medium bodied blend of Shiraz, Cinsault, Mourvèdre and Grenache. Bright red fruits and a hint of spice. All the delicious taste of great wine in a convenient can. Ideal for the beach, camping and parties anywhere.... Read More

Not just any Tocai Friulano...it's skin contact Tocai Friulano! There's a lovely, almost tutti-frutti hint to this serious and seriously-crafted bottle of pure refreshment. It ticks all the boxes for the natty set and... Read More

Arneis, once nicknamed “White Barolo,” is the comeback kid of Piemonte–it was on the verge of extinction in the 1970s but, thanks to a handful of dedicated wineries, it has made an impressive recovery. Angelo... Read More

Austrian reds are known for their bright, tart fruit quality, expressing an acidity reminiscent of the fresh alpine air, and an earthiness that develops with bottle age - this St Laurent (one of whose parents is Pinot Noir) is... Read More

A Burgundian take on Finger Lakes Pinot Noir, this is a complex and earthy dry red. The grapes are hand-picked from Cayuga Lake's Auten Vineyard, and fermentation takes places with stems. The wine is aged on the lees in old... Read More

Babić is a grape that thrives on hardship, and Vinas Mora have found just such sites for their Kaamen cuvée. 30-50 year old vineyards from rocky and wind-swept villages in the Primošten hinterland. The remarkable... Read More

Notes of ripe Bing cherry, plum, raspberry along with mushroom, a little barnyard, game and veggies. A fantastic entry level Pinot to dive into what Oregon has to offer! 100% destemmed with an indigenous yeast fermentation, aged... Read More

This one of a kind sparkling wine is made with Cayuga White, a hybrid grape developed at Cornell University. Brisk, citrusy and frothy, it makes the case for more Cayuga sparkling. Think lemon-lime with a tart bit of green apple... Read More

Both varieties are harvested from Wirth Ranch in Solano County’s Green Valley and grow alongside one another in steep-sloped, iron-rich volcanic soils. We harvested and co-fermented the two together in stainless steel tank,... Read More

The production of the winery leads off with Le Béret Bleu Côtes du Rhône Rouge, an unbelievably juicy and fresh small-production wine from 100% cinsault, vinified in a cement tank. The label features an illustration... Read More

Giorgio Clai is the most passionate winemaker on the Istrian peninsula. His wines can be found in the top New York and San Francisco restaurants. This is a lightly amber (skin-contact) wine made from 100% Malvazija. It's organic,... Read More

A refreshing, sparkling rosé with a bouquet of aromatics and a brilliant pale pink color. Dry, saline minerality, balanced acidity, and a palate that is crisp and tastes of wild cherries & ripe summer strawberries. Packed... Read More

P'tit Max comes from Breton's oldest (we're talking 130 years old) Morgon vines and is his most serious wine of all. You'll find no chemical additions in Breton's vineyards or winery. The wine is aged for ten... Read More

P'tit Max comes from Breton's oldest (we're talking 130 years old) Morgon vines and is his most serious wine of all. You'll find no chemical additions in Breton's vineyards or winery. The wine is aged for ten... Read More

While this wine is 100% Pinot Noir, 70% are from French lineage and 30% are of the rare Wadenzwil strain. The vineyards are at a high altitude (600-750m) and steep incline, allowing for the distinct alpine characteristics to show... Read More

Benitoite is the state gem of California and found only in one remote mine in San Benito County hence the gem name. It is extremely rare, much like the iconic grape variety Cabernet Pfeffer is grown only in San Benito county vineyards.... Read More

The Epic sparkling wine cuvée of Welschriesling, Grüner Veltliner, and Muscat has it all. Coming from organic farming, Epic 2022 was spontaneously fermented after the harvest and carbonated before bottling, so it is... Read More

Planted in 1918, 70 miles inland from Los Angeles, this certified organic vineyard is part of California history. The vines are farmed without irrigation in granite rocks and sandy soil. This is old-vine Zinfandel at its finest.... Read More

A luxurious red from the Alpine region of Valle d'Aosta, Italy this is made of of 100% indigenous Petit Rouge from Danilo Thomain's tiny terraced vineyard. The name Enfer d’Arvier means the “hell of Arvier,”... Read More

Hand harvested and organically grown; 100% whole cluster carbonic fermentation. This bottle is a juicy, chillable red; notes of red cherries, strawberries, and raspberries and a touch of green bell pepper + something savory. A... Read More

Stefan Vetter's name is synonomous with Sylvaner. These “Steinterrassen” wines are something like Vetter’s “1er Crus” – they are sourced from older vines from within the stone terraces.... Read More

Light in ripeness and light in the mouth, this has flavors of citrus fruit, lemon peel and fresh salad greens. The acidity has been kept in check, so the overall balance is excellent. It's a good choice for a light supper... Read More

A blend of fruit from Rasta Ranch Vineyard and our home vineyard, the 2021 Cabernet Franc is a savory, tensile example of the variety thanks to the cool, wet growing season. Turned earth, coffee, crushed raspberries, and tobacco... Read More

Made from 100% Blaufrankisch from the Van Duzer Corridor, this complex Blaufränkisch offers soft mouthfeel, with flavors of black pepper, dark berry and baking spice. It's rich and powerful, but balanced by nice acidity.... Read More

Cassis, black cherry and raspberry notes meander throughout this blend of Cabernet Franc and Merlot. Puckering with cranberry acidity, yet velvety and rich in texture, it's a kaleidoscope of fruit, earth and savory herb complexities... Read More

Deep raspberry, cherry, incense and exotic spice aromas are brightened by an intense mineral topnote. The palate shows purity of fruit, spicy garrigue flavors (as you'd expect from a more expensive Southern Rhone wine) and... Read More

Have you tried red Vinho Verde before? While many associate it with a white, slightly spirtzy, refreshing wine, about 15% of the production is in fact red! Made from the indigenous grape Vinhao, “Explosivo” is an organic... Read More

Anne-Sophie grew up in Champagne and learned her craft in Burgundy. She is now upending Beaujolais and making her wines in a Burgundian style from an organically farmed vineyard in Fleurie. A serial beautiful Beaujolais, it pairs... Read More

An aromatic and extoic orange wine with soft yeastiness. A blend of Welschriesling, Pinot Gris, and Gewurztraminer all given 5 to 7 days of maceration on the skins. Certified biodynamic farming, spontaneous fermentation in stainless... Read More

One of Jacky Blot most striking creations is his TRIPLE ZERO, a lightly sparkling wine that he describes as above all a natural wine that happens to have some bubbles. The three zeros imply the eschewing of chaptalization, tirage... Read More