Natural Wine

100% Chenin Blanc from the Loire Valley. 30% of the grapes see 2 weeks of skin contact, 70% is directly pressed, then blended together and aged in old barrel for over 1 year. A cooler vintage where fermentations were quick, this... Read More

Picture underground caves, a cellar straight out of prehistory, and an 18th-century wine press—Francois is living the winemaker dream! His transformative, character-filled wines are a testament to his few hectares of organic... Read More

Following natural winemaking principles, the grapes ferment with indigenous yeasts and age for 30 months on fine lees in large wooden vats without added sulfites. The resulting wine is softly textured and generous, offering beautiful... Read More

During the reign of the Ducs de Bourgogne, the wines from Plombiers were valued more than those of Gevrey or Chambolle. With expressive, energetic wines like the Coteaux de Dijon Pinot Noir, Marc Soyard is showing that this near-forgotten... Read More

In Canterbury, Pinot Noirs tend to show big tannins because of uv radiation from the hole in the ozone layer, so this wine is an attempt to soften and circumvent – a wine for Pinot geeks and also for “regular people.”... Read More

80% Sauvignon Blanc, 20% Chardonnay. Hermit Ram winemaker Theo Coles has a whole big thing about finding saltiness in wines; he calls it an ode to the New Zealand coastline. Scents of green herb, light floral notes, jasmine, some... Read More

The Mattioli family has been in the tiny hamlet the Romans once called Collecapretta (hill of the goats) since the 1100s. Today’s farm is a tiny 8 hectares in total; 2 planted to local olives trees, 2 ha of farro and other... Read More

A textural Riesling with some skin contact--this is far from the delicate, porcelain like Rieslings of the Moselle. There is power and richness and length. Moritz is making natural wines but they are based in curiosity, deliberation,... Read More

Produced from 40-year-old Godello vines located on the mid-slope of the family estate Finca Reboreda. This vine block is known as A Telleira in homage to its location near the former grounds of a traditional clay tile facility.... Read More

A super crushable wine crafted from a mouthwatering mix of spicy shiraz and fruity pinot noir sustainably grown in the cool Adelaide Hills, 'The SPN' is fresh, fragrant and juicy as a ripe bing cherry. Minimal sulfites,... Read More

Domaine des Moriers is currently making some of our favorite wines in Beaujolais. Perhaps that shouldn’t come as much of a surprise considering the project comes from François de Nicolay, who runs the iconic Chandon... Read More

Domaine Clair Obscur, founded in 2006 by Pierre and Jennifer Clair in Corpeau, is a family-run vineyard known for its commitment to biodynamic farming and traditional winemaking practices. With roots dating back to the 1960s,... Read More

8 day carbonic maceration, 7 month again in oak foudre, zero/zero. The Goepp brothers eschew all additives in order to preserve the purity of the grapes. The brothers are part of a growing movement in Alsace to preserve traditions... Read More

This is a blend of 60% Chardonnay with 40% Elbling, and to some extent, this is what the wine tastes like. It has the stoney, essential quality, the punch of Elbling with a bit more of the glossy, quinine-like fruit of Chardonnay... Read More

100% biodynamically cultivated Gewürztraminer from Nothalten in Alsace. Grapes are hand-harvested, macerated for 1-2 weeks prior to pressing to neutral barrel where the juice spontaneously ferments followed by aging also... Read More

The wine is made in the microscopic cellar under Pauline Mazou’s home, and although the production is minimal, it is gradually increasing year by year. The approach is completely hands-off without additions of any kind,... Read More

DeChaunac from the historic 1973 Patrician Verona Vineyard pressed and fermented on Cabernet Franc skins. Exuberant plum aromas with the fresh herbal edge of a classic Loire style red. Fun, fresh, and juicy.

The team of Julia and Alex Alvarez-Perez present their first estate Cabernet Franc from their vineyard on the west side of Cayuga Lake. It captures the essential intensity and richness of the unusually dry and hot 2022 vintage... Read More

Mee Godard's Côte du Puy has always been a wine of midnight blue for me: iridescent black ink, cobalt, gravel and shadows. The 2022 is, as always, fierce and proud and head-tossing and with a heart that tastes as if... Read More

This yellow-colored wine offers a superb and subtly smooth nose made of greengage, mirabelle, citrusy elements, cream, sage, chalky minerals, smoke, and only a tiny hint of funk. The wine is deliciously smooth at first but offers... Read More

Common Wealth Crush is an exciting project out of Virginia's Shenandoah Valley that functions as a custom crush meets incubator meets thinktank cooperative. All their projects have small producers in mind who are making waves... Read More

Pierre produces just two barrels from gnarled 85 year old vines giving a tiny yield, from the fine lieu-dit of Le Charlemagne, the true heartland of this legendary appellation, on a south-west facing slope with white colored marl... Read More

The nose is a little restrained, showing progressively a lot of black and red currant and cranberry, hibiscus tea and black cardamom. In the palate, it is a superbly balanced wine, with some chiseled tannins enhanced by the lingering... 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

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

From a single vineyard of Chardonnay planted high on the steep slopes of Saint-Romain, where you find a high percentage of limestone. This is the domaine’s most iconic wine and it is easy to see why. Even in this warmer... 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

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

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

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

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

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

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

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

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

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

With just two vintages behind him, Jean-Baptiste Hardy – a former winemaking student of Meursault master Jean-Marc Roulot – is already making some of our favourite Muscadets. Hardy’s ambitious single-plot Muscadets... 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

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

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

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

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

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

Ottoman occupation destroyed the village and vineyards of the Meskheti region. Over the past decade, winemaker Giorgi Natenadze has been bringing back the local endemic vines. This is an extremely rare red wine made from ancient... 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

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

Rapturous perfume inspires and is enhanced by a cooling breezy freshness which billows and swells along to the long and haunting finish. An assault on the senses!

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

100% Syrah from Texier's younger (20-40-year-old) vines, planted on a south-facing, limestone marl slope of the Brézème zone (on eastern side of the Rhône River at the southern edge of the northern Rhône... 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

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

Although native to the Côte d'Or, Pinot Noir has been cultivated in the Val d'Aoste since both regions were under the Burgundian Dukes in the Middle Ages. While 70% of Grosjean's vines are French clones, 30%... 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

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

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

Fruit for this ‘village’ (aldea, in Gallego) wine comes from multiple old vine plots across Ribeira Sacra. The blend is dominated by Mencia and was vinified with 40% whole clusters. The wine is just the way we like... 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

A blend primarily of Elvira from our family's Shale Creek Vineyard and Riesling from a number of vineyards around the Finger lakes. The Elvira was picked early for naturally low alcohol, and a portion of the grapes were made... Read More

This wine was fermented and aged in stainless steel. In the glass it is a deep ruby red with youthful purple reflections at the rim, and the aromatics are lively mix of black raspberry, plum, pomegranate, cherry, wet violets and... Read More

This lightly sparkling, medium-bodied dry Lambrusco shows lots of bright red fruit on the palate and is almost alarmingly drinkable. This red is great chilled during the warm or cool months alike.

A yuzu-sake designed by Yoigokochi Pure Sake, bringing you the ultimate balance between sweetness and acidity. Using the maximum amount of juice of this Japanese citrus fruit with its enchanting aroma, it is an intensely refreshing... Read More

A lightly sparkling naturally produced Pinot Noir from Burgenland, Austria. This dry pink bubbly shows loads of floral character, red strawberries and vibrant freshness. Great food wine too! Pair with sticky BBQ or spicy Chinese... Read More