{"title":"Orange \/ Skin Contact","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv style=\"text-align: center;\" class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003e🛫 SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"djuce-juicy-orange-gr-ner-blend-burgenland-at-nv-1500ml","title":"Djuce - 'Juicy Orange' - Grüner Blend - Burgenland, AT - NV - 1500ml","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/djucewines\" target=\"_blank\"\u003e\u003ch4\u003e@djucewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOnce you open that tap there is an almost endless stream of ethereal tropical fruits. Lychees and pineapple are joined on the pallet by apricots and orange. A mouthwatering and extremely juicy wine served in the most convenient and sustainable packaging in the Djuce universe.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDjuce is a liquid powerhouse of top European wines, minimised carbon footprint, and new wine experiences. Welcome onboard.\nWe drink our cans on crowded subway trains and in the back of Ubers, decked out in ski boots and lounging on sun-soaked balconies, through buzzing dinner parties and quiet Tuesday nights, from Tokyo vending machines and during audio-based tastings, with Chinese takeout and mixed into excellent cocktails, during road-trip park-ups, afterparties and first dates, on rooftops at 3am, at the 16th hole on the golf course, in Google Hangouts with the camera off, when the kids have finally fallen asleep, and poured into a glass whenever we feel like it.\nCheers!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":46734402158843,"sku":"00075796","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9be822d165b6f1fe17568c906b9537c6.jpg?v=1732581888"},{"product_id":"pielihueso-blanco-torrontes-sauvignon-blanc-chardonnay-uco-valley-mendoza-ar-2023","title":"Pielihueso - 'Blanco' - Torrontes, Sauvignon Blanc, Chardonnay - Uco Valley, Mendoza, AR - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/Pielihueso\" target=\"_blank\"\u003e\u003ch4\u003e@Pielihueso\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eFresh n Crushable sipper!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay grown at a high elevation vineyard (4265m). Vines are 13 years old, grown in Sandy\/Alluvial soils. Co-Fermented in stainless steel tanks.\nOrganic made from indigenous yeasts.\nvintage: 2023\nVarietal: 50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay\nAlcohol Content: 12.8\nRegion \/ Location: Los Chacayes, Uco Valley\nVineyard: 6 Hectares, planted in 2009 \nAltitude: 4265 \nFarming Practices: Organic \nSoil Type: Alluvial, Sandy soil\nTrellis System: VSP\nYield: 2.5 tons\/acre\nStem Inclusion: None\nYeast: Native\nWinemaker: Sebastian Bisole\nÉlevage: Stainless Steel Tank\nLees Contact: Yes\nFiltration Method: Unfiltered\nMaceration \/ Fermentation: Co-fermented in Stainless steel tanks.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePielihueso. Spanish for “skin and bones”, this estate began in 2017 when father\/daughter combo Celina and Alejandro Bartolome planted vines in Los Chacayes and Los Sauces (both subregions of the Uco Valley located within Tunuyan). The wines are all farmed organically and made with no corrections, fermented with native yeast and a low addition of sulfur is added just before bottling. Alejandro comes from a long background in organic farming and this is the family’s first foray into wine. The labels were created by the family too! Carmela, the other daughter designed the labels from their brother’s artwork. The wineries style is making light, bright, clean and vibrant wines!\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47121363501307,"sku":"00076380","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d0b500dc8729024c01cf4b27658594da.jpg?v=1745629310"},{"product_id":"idola-wine-co-soulera-no-1-chenin-blanc-etc-paso-robles-ca-nv","title":"ídola wine co. - 'so(u)lera no. 1' - Chenin Blanc, ...etc - Paso Robles, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMostly Chenin Blanc with a touch of Vermentino and Chardonnay. All Paso Robles AVA. Probably about 2\/3 2023 and 1\/3 2024. All grapes are farmed organically (Chardonnay is dry farmed in the Willow Creek AVA). Grapes are destemmed and fermented for around 20 days in skins. pressed. aged in large format neutral barrel. We're just trying to be cool hipsters with this one... 40 cases produced. \nnotes of orange blossom, honeydew, and golden delicious. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched ídola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of ídola, appreciating its unique sensibility each time you open a bottle. At the end of the day, ídola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194824443,"sku":"00076295","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ce5385329edb0c49923bdaa57a1f68e9.jpg?v=1746562100"},{"product_id":"mischief-wines-wild-kindness-viognier-riesling-los-olivos-district-ca-2023","title":"Mischief Wines - 'Wild Kindness' - Viognier, Riesling - Los Olivos District, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/mischiefwine\" target=\"_blank\"\u003e\u003ch4\u003e@mischiefwine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViognier \u0026amp; Riesling from Los Olivos District AVA\nOrganic Farming\n12% ABV | 750 ml | 75 Cases Produced\nCrafted from Zaca Mesa’s historic Cushman Block, this wine celebrates the legacy of old-vine Viognier grafted in 1997 onto rootstock originally planted in 1973. The vines thrive in Chamise Shaly Loam soils, nestled against the San Rafael Mountains. Hand harvested, the Viognier was split into two lots to unlock its full potential. Half underwent 7 days of skin contact, developing texture, tannin, and body. The other half spent 21 days in stainless steel under full carbonic maceration with daily drainings, creating vibrant fruity esters and aromatic complexity. To balance the natural richness of Viognier, a carbonically fermented Riesling with ripping acidity was blended in, resulting in a wine that’s as balanced as it is bold.\nTasting Notes:\nZesty and aromatic, this wine bursts with grapefruit, stone fruit rind, jasmine blossoms, and a touch of exotic perfume. Herbaceous notes of fresh-cut grass, green herbs, and thyme meet a gentle spice of white pepper, finishing with honeyed wax and a vibe of Japanese canned green tea. Fresh, textured, and delightfully complex, this wine captures the wild kindness of its origins.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSustainable silliness. Low-intervention, organic wines made from fruit sourced in Central Coast, CA.\nJeff makes truly tasty, progressive wines that stir the soul.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197839099,"sku":"00076227","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5b73b6608e17992248b1ac3b0739d0ff.jpg?v=1746562171"},{"product_id":"luna-hart-skin-fermented-sauvignon-blanc-santa-barbara-county-ca-2024","title":"Luna Hart - 'Skin Fermented' - Sauvignon Blanc - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSauvignon Blanc from Ballard Adobes Vineyard in Los Olivos District. 80% skin fermented with 40 ppm so2 total. With more skin contact than a middle dance, this wine is spicy, tropical and bright and sure to please all. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded by Gretchen Voelcker, Luna Hart Wines is a boutique wine company specializing in small batch, handcrafted wines in the Santa Ynez Valley. Gretchen makes wines in which she explores the techniques and nuances that continue to stoke her passion for wine.\n\n\u003c\/p\u003e\u003cp\u003eGretchen's passion for wine began while living in Europe with her family and during summers spent wine tasting throughout France. During those experiences she began to see the beauty in the balance of science and art that makes up winemaking. It was not until years later that the initial spark would turn into the flame that is now Luna Hart Wines.\u003c\/p\u003e\n\u003cp\u003eLuna Hart started with a work trade with one of Gretchen's mentors, Ryan Roark, making Sauvignon Blanc under the label of Moon Unit Wines. Those initial wines have become the foundation for Luna Hart Wines and the inspiration for all future vintages.\u003c\/p\u003e\n\u003cp\u003eLuna Hart wines are a representation of the grapes’ origin, vintage and variety.\u003c\/p\u003e\n\u003cp\u003eFrom the beginning Luna Hart has focused on vineyards practicing sustainable, organic or biodynamic farming throughout Santa Barbara County. Luna Hart wines are a representation of the grapes origin, vintage and variety. Gretchen believes that her wines should be a reflection of the terroir and aims to highlight the qualities and beauty in each unique vintage and site she works with.\u003c\/p\u003e\n\u003cp\u003eWith careful attention to the fruit in the vineyard and tasting daily throughout fermentation, Gretchen produces high quality, fruit forward wines with bright acidity and balanced by incredible structure. She focuses on producing varietal wines from her favorite grapes that spur her to learn more about winemaking and to showcase them more purely and more precisely. Gretchen never turns down the opportunity to experiment and welcomes interesting projects. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47153685594363,"sku":"00076398","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/14eb8cf5c969f225a189a1cc8a93e072.jpg?v=1746747665"},{"product_id":"altolandon-4-pisos-bobal-grenache-gris-muscat-blanc-a-petits-grains-pinot-noir-manchuela-es-2022-1000ml","title":"AltoLandon - '4 Pisos' - Bobal, Grenache Gris, Muscat Blanc à Petits Grains, Pinot Noir - Manchuela, ES - 2022 - 1000ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn easy-drinking wine with a wonderful light color, light to medium bodied, aromas of blood orange, raspberries and blackberries, tart red fruit and juicy character but also offers structure, notes of cranberries, raspberries and orange zest with a hint of earth and great acidity, juicy wine full of fresh red fruit and bright acidity.\nSort of orange, sort of rosé, sot of extremely chillable red, sort of super delicious. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe place\nThe grape reaches a high degree of perfection. The result: wines with their own personality.\nLocated in Landete, in the province of Cuenca, at an intermediate point between three provinces: Valencia, Cuenca and Teruel, at an altitude of 1100 metres, at the highest point.\nThe estate has a total of 200 hectares and the winery is located in the middle of them.\nALTOLANDON’s philosophy is to make quality wines and, therefore, quality grapes, which is why we take the utmost care of everything to do with the vineyard from the moment it is planted, choosing the varieties, rootstock and clones that are best suited to our climate and each type of soil.\nThe highlands have the ideal conditions for high quality production, giving the wines unique and special characteristics in the world. The wine is born from the grape, but the altitude at which it is grown and the terroir from which it comes are fundamental to the final result.\nThe higher the altitude, the more and better the solar radiation and thus the greater the thermal amplitude. The higher the altitude, the more tannins. The altitude provides a refreshing effect that increases the acidity indexes thanks to the thermal amplitude. Accumulation of aromas and flavours.\nThese climatic conditions mean that during the last months of the gestation period, the grapes ripen slowly and over a long period of time. This results in smaller berries with a higher proportion of skin than pulp, which is essential for red wines, as the tannins are found in the skin. The wines from these grapes offer great variety of colour, breadth and depth of aromas and great complexity on the palate. They are also much more suitable for ageing in barrels, because the higher the acidity and proportion of tannins, the greater the possibility of obtaining wines for ageing.\nThe grape reaches a high degree of perfection. The result: wines with their own personality:\nWE MAKE THE WINE IN THE GRAPE\n\n\u003c\/p\u003e\u003cp\u003eOrganic farming\u003cbr\u003eAt Altolandon we are respectful of the environment, which is why all our plots are cultivated organically.\u003cbr\u003eAt high altitudes, the winds clean the air and the vegetation enjoys excellent health thanks to the absence of pesticides. In addition, soil fertility is only stimulated by natural fertilisers.\u003cbr\u003e… The grapes have to express themselves in the wine and show the characteristics of the place they come from, without make-up or additives.\u003c\/p\u003e\n\u003cp\u003eSoils\u003cbr\u003eThe whole farm is separated according to varieties and soil types. A study was carried out prior to planting to indicate which varieties would be the most suitable for each of the different types of soil, … Poor and unproductive soils, sandy loam and stony soils.\u003cbr\u003eEach of the different soils gives the grapes different “nuances”, which are what make the wines have particular characteristics of the place they come from. ALTOLANDON’s philosophy is to make quality wines and, therefore, quality grapes, which is why we take the utmost care of everything to do with the vineyard from the moment it is planted, choosing the varieties, rootstock and clones that are best suited to our climate and each type of soil.\u003c\/p\u003e\n\u003cp\u003eThe Varieties\u003cbr\u003eWe have a wide selection of varieties such as Malbec, Syrah, Garnacha, Merlot, Tempranillo, Cabernet Sauvignon, Cabernet Franc as reds and Chardonnay or Moscatel Petit-Grain as white varieties, all selected and adapted to the terrain in which they are located.\u003cbr\u003eThe plants are placed on 2.30 metre high trellises, which results in a very large leaf mass. La densidad de plantación es de 4.000 plantas por hectárea, con lo que se consigue que exista una competencia entre las raíces, y obtener así unas uvas más pequeñas y de mayor calidad. Only organic processes are used in cultivation.\u003cbr\u003eWater, soil fertility stimulated only with natural fertilisers, totally ecological treatments, as well as meticulous work during the year such as lifting the vegetation up to three times, leaf removal to ensure perfect ripening of the grapes, green pruning to limit yields to a maximum of 1.5 kg. Per vine for the benefit of a strong concentration of aromas and flavours in our harvests.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275880972539,"sku":"00076441","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9c832738b9a0d30262bc5a3d85307097.jpg?v=1750359301"},{"product_id":"ocho-how-do-u-feel-chinuri-kakheti-ge-2022","title":"Ocho - 'How Do U Feel?' - Chinuri - Kakheti, GE - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINTAGE: 2020\nREGION: Kakheti, Georgia\nGRAPES: Chinuri\nYEASTS: Wild\nMACERATION: 1 month on skins in qvevri\nMALOACTIC FERMENTATION: Yes\nAGED: 6 months in qvevri\nCLARIFICATION\/FILTRATION: Unfiltered\/\nUnfined\nADDED SO2: 20ppm after maceration,\n20ppm at bottling\nFARMING: Organic\nALCOHOL CONTENT: 13.8%\nSOIL: Meadow Brown, carbonate, light\nclay with stone\nVINE AGE: 5 years\nTOTAL PRODUCTION: 3000 bottles\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded in 2012 by a group of wine-loving friends, Ocho has always been made organically using traditional Georgian techniques. Ocho is a member of the Natural Wine Association. They harvest their grapes from vineyards in Kakheti and Kartli.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47346773688571,"sku":"00076530","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0f6dd7bdb8ca80173e067539bc5b1dd7.png?v=1752887743"},{"product_id":"selects-ram-cellars-orange-marsanne-roussanne-rattlesnake-hills-columbia-valley-wa-2023","title":"Selects - 'Ram Cellars Orange' - Marsanne, Roussanne - Rattlesnake Hills, Columbia Valley, WA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePortland, Oregon\nINTAGE: 2023\nWINEMAKER: Vivianne Kennedy of Ram\nCellars\nREGION: Columbia Valley, Washington\n(Rattlesnake Hills sub-AVA)\nVINEYARD: Bosma Estate\nGRAPES: 50% Marsanne, 50% Roussanne\nYEASTS: Ambient\nMACERATION: 100% whole cluster, 18\ndays on the skins\nFERMENTATION VESSEL: Macro bin\nAGING: 10 months in 70% neutral French\noak, 30% stainless steel\nCLARIFICATION\/FILTRATION: Unfiltered\/\nUnfined\nALCOHOL CONTENT: 13.3%\nADDED SO2: 28ppm at bottling\nFARMING: Organic, dry farmed\nSOIL: Broken basalt, silt loam\nVINE AGE: 8-10 years\nTOTAL PRODUCTION: 200 cases\nWinemaking for Vivianne Kennedy, owner of Ram Cellars, prioritizes community within the wine industry as much as what’s in the bottle itself. Her wines are full of life and spirit, wrapped in beautifully bracing acidity that emphasizes the wonder of the cool climate Columbia Valley. The name Viv was chosen not just as the shorthand for Vivianne, but also to symbolize the celebration of life, as borrowed from the French word vivre. In her words “With the extra life that I get, being able to exist fully and vibrantly, it’s important to me to use that time to do good for other queer and trans folks.”\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSELECTS is a collaboration between Roni Selects and our wonderful winemakers. Each year, we'll work with a different producer to bring you a wine that tells the story of a place and a moment in time. It's meant to be consumed emphatically - with friends around a table as a vehicle for celebrating the occasion of being together. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47346773721339,"sku":"00076529","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9c823d59cc4a4c135300b270fe382673.png?v=1752887747"},{"product_id":"la-colombiere-a-fleur-de-peau-bouysselet-sw-fr-2023","title":"la Colombière - 'A Fleur de Peau' - Bouysselet - SW, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCracking into this captivating orange gem is a toast to Philippe and Diane Cauvin’s hard work…which has rather obviously paid off! Having rescued the long-forgotten, pre-phylloxera Bouysselet variety from extinction, the estate continues its exploration of the unique grape. The cuvée’s moniker means \"flower of the skin,” and, as the name suggests, each sip of this summer sunset-hued dream meets intensity with finesse, proving that Bouysselet is not so easily forgotten after all.\nPOMELO \u0026amp; APRICOT, BITTER ALMOND, CANARY MELON\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLa Colombiére is a family owned organic \/ biodynamic winery that rediscovered the rare Bousselet grape, and has spearheaded its revival.\nThe winery and vines date back to by to 1970 before being bought in 1984 by François de Driésen who then focused on the local Négrette grape variety.\n2006 : François’ youngest daughter Diane, and her husband Philippe Cauvin took over, obtained organic certification and started practicing biodynamic.\n2009 : Philippe and Diane discover 60 pre-phylloxera vines of the forgotten Bouysselet blanc grape in Villaudric, grafting these on to 230 of their own root stock in 2010.\n2015 : the domain receives biodynamic certifications “Demeter” and “Biodyvin”\n2017 : a second plot of Bouysselet is grafted as other producers in the region express interest in working with the grape.\n2019 : focus on wine tourism with a renovated tasting \/ function room and “Slow Tourism” with on-site accommodation (Gîte) and obtain the ““Vignobles \u0026amp; Découvertes” certification for wine tourism and heritage\n2021 : Négret Punjut, a local black grape variety is planted.\n\n\u003c\/p\u003e\u003cp\u003eLa Colombière’s wines are based on either Bouysselet (whites) or Négrette (reds)\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47349163524347,"sku":"00076535","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/039f3d5b61b86c1fa1275267abecfa86.jpg?v=1752971981"},{"product_id":"deux-punx-chardonnay-russian-river-valley-sonoma-ca","title":"Deux Punx - Chardonnay - Russian River Valley, Sonoma, CA -","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDescription\nDeux Punx Orange Chardonnay is made from organically grown Chardonnay grapes harvested from Wheeler Vineyard in Tres Pinos, San Benito County. This skin-contact wine spends 22 days fermenting on the skins with native yeasts in neutral oak barrels. Crafted in their co-op winery space in Napa’s River East district, it’s bottled unfined and unfiltered, with only a touch of added sulfites—true to their hands-off, vineyard-first philosophy.\n\n\u003c\/p\u003e\u003cp\u003eTasting Notes\u003cbr\u003eRadiant amber in the glass with wild, lifted aromas of dried citrus peel, apricot, and blossoms. The palate is textured and expressive, offering layers of ripe stone fruit, zesty citrus, a hint of nuttiness, and bright acidity, all finishing with a floral lift and stony minerality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDeux Punx, meaning \"Two Punks\" in French, is a nod to our shared love for punk music, as well as our winemaking style. We embrace the anti-mainstream and do-it-yourself attitudes that define the punk genre.\u003cbr\u003etruly unpopular since 2008\u003cbr\u003eSince 2008, we have been making minimalist style wines from a shared roll up garage located in the River East neighborhood of Napa, California. We produce each wine in the same manner, using native fermentation, minimal so2, neutral oak and ambient temperatures.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360054067451,"sku":"00076544","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4a45e7b25d2f793ce1723b0a33ce5157.png?v=1753214227"},{"product_id":"heinrich-naked-chardonnay-weissburgunder-grauer-burgunder-burgenland-at-nv","title":"Heinrich - 'Naked' - Chardonnay, Weißburgunder, Grauer Burgunder - Burgenland, AT - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eJUST A SICK ORANGE! NO NOTES! PERFECT! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCheerful to juicy.\nThis amber-coloured potion spreads its aromas around in a manner that’s equally expressive and unobtrusive… Both in the nose and on the palate, the blood orange is explored and enlarged with meticulous precision. From the aromatic scent of its blossom to the warming effect of its essential oil — from the delicate, stimulating bitterness of its peel to the refreshing juiciness of its flesh.\nThis wine can indeed call itself orange, though far more delicate and tender than the buzzword orange might suggest. This 750ml bottle quickly has its way with the glassware, and will be drunk by four friends in some seven-hundred-fifty seconds. That’s twelve and a half minutes — on the average, shall we say…\nnaked orange comes from both sides of the Lake. In the west, from the slopes of the Leitha Range, where the vines grow on limestone and slate. East of the lake, from the gravelly Parndorfer Platte and its south-facing slopes with calcareous sedimentary soils.\nBottled in the eternal cycle of nature according to biodynamic principles, with a great deal of manual labour and responsive care. Hand-harvested from the end of August to mid-September; spontaneous fermentation, mostly left on the skins for up to two weeks, gently pressed before the spontaneous onset of malolactic fermentation. Matured for over a year in amphora and in large oak casks on its own lees, then bottled unfiltered with only minimal use of sulphur.\nBlend:\n30% Chardonnay\n20% Weißburgunder (Pinot Blanc)\n20% Grauer Burgunder (Pinot Gris)\n20% Roter Traminer\n5% Neuburger\n5% Muskat Ottonel\nStats:\n12.5% a.b.v.\n5.8 g\/l acidity\n2.3 g\/l residual sugar\nBottle size: 0.75 L\nBottled: March 2025\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGreat wines express a sense of place and they are best able to do this when they are rooted in a biologically diverse environment where soil vitality is intact and vines live in symbiosis with the complex ecosystem in which they live. To lend nature and its manifold aspects a voice through our wines is our ultimate aspiration. The ways and means to this objective are marked by many actions and fundamental decisions that set the course and reflect our ethical and qualitative philosophies. Our decision to convert to biodynamic viticulture in 2006 was based on the goal of making our vineyards successively more resilient, more vital, and more heterogeneous.\nAt the same time, we allow our wines and ourselves the freedom of increasingly less intervention. Regardless of the fact that all of our wines are fermented spontaneously and that we often like to leave them on the skins for weeks, it is above all else time that shapes our wines. Time for some means weeks, for others years – but all of our wines are given time with the intention of lending balance for their continued journey. To this end, wines remain unadulterated on their own lees, for the most part in used wooden barrels, and develop their own unique spectrum of aromas over time. We are mindful of these natural processes and observe them closely, but we influence them as little as possible, implementing our idea of producing authentic and truly genuine wines as rigorously as we can.\n\n\u003c\/p\u003e\u003cp\u003eThe term “natural wine” may be omnipresent, but it is not clearly defined. For us it simply means biodynamic viticulture and rigorous abstinence in the cellar. We respect our soil and our vines and rely on wild yeasts, spontaneous fermentation, maceration on the skins, maturation in wooden barrels, long lees contact, and the factor of time. Neuburger, Grauer Burgunder (Pinot Gris) and Roter Traminer (special type of Gewürztraminer) are each fermented on the skins. These varieties thus gain tannin structure and subsequently vitality; the spectrum of aroma shifts slightly and preconceived expectations of varietal typicity gain a new dimension. White wines that ferment on the skins break the boundaries of stereotypical conventions; they coax hidden qualities to the fore and lend grape varieties a harmony that would have been impossible to achieve in conventionally produced versions.\u003cbr\u003eIn many of the discussions about skin-fermented, orange and natural wines, the fact that red wines have always been fermented on their skins is somehow lost. This method contributes significantly to the style of a wine; that colour is extracted and additional structure, vitality and aroma are accumulated are welcome side effects. In the end, what we are trying to do is to continue the biodynamic philosophy that we practice in the vineyard, which is minimal and gentle intervention, in the wine cellar.\u003c\/p\u003e\n\u003cp\u003eAuthentic wines for unprejudiced palates – this is the idea! Our wines are about vibrancy, vitality, structure and concentration. It’s about proportions and balance; all other elements are extra bonuses, from which there are actually quite a few. These elements are shaped decisively by the significant factor of time. Because wine is a living product that evolves and changes, it reveals and withholds while imparting harmony and balance. The time period that a wine spends in barrel marks it significantly and is one of the few, but very decisive and essential actions that we undertake to influence our wines. Not only different grape varieties, but also terroirs require customized approaches.\u003cbr\u003eThe search for authenticity and the expression of origin and vintage, in short, the uniqueness of terroir is of utmost importance. Aromas are subject to individual perception, the subjective part of sensory evaluation. It is always worthwhile to remain open, practice tolerance, and not be afraid of discovering entirely new worlds of taste.\u003cbr\u003eWithout experimentation, there will be no discoveries and certainly no evolution. So, we experiment. We strive to explore possibilities and occasionally even exceed limits. The decision to convert to biodynamic viticulture was such an undertaking, as was our decision to cultivate vineyards on the Leithaberg and to plant Merlot in the Salzberg vineyard in Gols.\u003cbr\u003eInnovative winemaking is based on the evolvement and implementation of experience. It is exactly from this impetus that great wines emerge. New directions in winemaking that actually originate from a distant past have been quite influential in recent years. Our own explorations have been towards increasingly fewer interventions while striving to get ever closer to the very essence of each individual wine. We leave our white wines longer on the skins and practice less extraction for our red wines. Sometimes we even decide to abstain completely from sulphite additions and filtration. In our opinion, the wines are becoming more pure, more authentic and more individual – wines that carry both our signature as well as the signature of their origin.\u003c\/p\u003e\n\u003cp\u003eAlthough our winery has grown steadily over the past years, the successive vineyard expansion has not been accompanied by increased mechanization. The contrary is true. Handcraftsmanship is practiced throughout, whether with winter pruning, shoot placement, canopy management or harvesting. The individual vine and the knowledge about it – its age, its needs and its idiosyncrasies – is the central focus. Similar can be said of the work in the cellar. Our wines are not handled for months, even years, in our cellar and remain alive and evolve continuously. The wooden barrels and the coopers that produce them at Klaus Pauscha play a significant role.\u003cbr\u003eWines in large and small, in used and (increasingly more seldom) new wooden barrels and casks is probably our most influential intervention in the genesis of a wine. Together with time, wooden barrels lend our wines balance and structure and provide them with the natural quantity of air that they require to breathe and mature. Barrels shape wine and give it the necessary vitality and energy that is lacking in the sterility of stainless steel tanks.\u003c\/p\u003e\n\u003cp\u003eThe foundation for strong, resilient vines, healthy fruit, and ultimately great wine lies under the earth’s surface. The network of influential factors is highly complex, yet a healthy ecosystem is not easy to recognise – busy activity above the ground with numerous bees, butterflies or birds and an opulent and diverse flora are visual evidence. We planted shrubs, bushes, and numerous fruit trees in our vineyards and allowed many already there to remain in order to provide an ecological habitat for beneficial fauna.\u003cbr\u003eSoil vitality has not only an aesthetic dimension; biodiversity also contributes to increased vine resilience. Adverse environmental influences are better endured and deep roots encourage soil fauna and help prohibit erosion. Potential pests find numerous competitors and their population is thus naturally limited. All of these factors benefit not only vines and grapes, but also the vintner that works among them and ultimately also the wines and the consumer.\u003c\/p\u003e\n\u003cp\u003eThe reasons for biodynamic cultivation of our vineyards are quite diverse and are based on principles of ethics and quality. The effort and expense is immense, but so is the satisfaction it provides. Complete abstinence from pesticides and the successive conversion to biodynamic viticulture began in 2006. Biodynamic viticulture was our final step towards preventative cultivation based on the use of natural preparations. Together with 15 befriended vintners we founded the respekt association that is also committed to the principles of biodynamic cultivation.\u003cbr\u003eApart from the understandably positive aspects for the vineyard itself (healthy soils and vines, increased biodiversity, natural humus development, ceased erosion), biodynamic cultivation also holds significant qualitative advantages for the people that work in the vineyard and is a responsible contribution to benefit future generations. The vines become increasingly resilient (and also older) and deliver healthy grapes even in difficult years. Vines are integrated in a natural cycle that leads to earlier physiological ripeness of fruit and lower potential alcohol without massive interventions.\u003cbr\u003eUltimately, at least according to our understanding, biodynamic cultivation leads to vineyards that better reflect their natural environment. Sustainable and conscientious biodynamic cultivation allows a more precise expression of vineyard and soil in our wines.\u003c\/p\u003e\n\u003cp\u003eBetween the Parndofer Platte (Parndorfer Plain) on the east side of the Neusiedlersee (Lake Neusiedl) and of the Leithaberg (Leitha Mountains) on the west side, we find completely different climatic conditions. Warm Pannonia air masses dominate the vicinity of the winery in Gols and the escarpment of the Parndorfer Platte (Parndorfer Plain) just behind it. Despite this, there are significant differences: the sun drenched vineyard slopes are often windless, while the rows of vines on the plateau of the Parndorfer Platte (Parndorfer Plain) just a few metres above are quite wind- exposed. What they share is a generally hot climate that is manifested in powerful, concentrated wines.\u003cbr\u003eJust ten kilometres away as the crow flies, one finds completely contrasting conditions on the slopes of the Leithaberg (Leitha Mountains). There is also wind here, but due to the large neighbouring forest the air is much cooler and this has a significantly different influence on vine growth. Many sunshine hours accumulate on the southeast facing vineyard slopes, but the heat of the day is tempered by cooler nights. The wines from this area are influenced not only by a contrasting climate, but also a completely different geology. The terroir of the Leithaberg (Leitha Mountains) yields delineated, taut, compact bodied wines with cool precision in their aromatic expression.\u003c\/p\u003e\n\u003cp\u003eThrough our ability to closely observe what happens in the vineyard, we successively come to understand the behaviour of our vines. First when we recognize the complex interaction of the surrounding fauna and flora, the geological and climatic influences, and the individual needs of the vines, is it possible to act accordingly to let this to be increasingly expressed in the wines. The differences should be expressed in the smallest detail, because after all there are not only huge variations between Gols and the Leithaberg (Leitha Mountains), there are also divergences between the Salzberg and Gabarinza vineyards in Gols, and between the top and the foot of the Gabarinza slope. Understanding these singular attributes and allowing them expression is our great goal.\u003c\/p\u003e\n\u003cp\u003eLocal varieties are planted in 90% of our vineyard area and that share continues to grow. Our current new plantings on the Leithaberg (Leitha Mountains) make a clear statement about which path we are taking. The metre-thick layer of limestone and the cool climate comprise ideal preconditions that make the planting of white varieties look inviting, but these conditions are even more convincing for Blaufränkisch.\u003cbr\u003eThere is hardly another terroir in Burgenland that can express the varietal character of Blaufränkisch with such precision – vibrant acidity, abundant tannins, and clearly defined aromas benefit from the firm tautness that stems from the calcareous soil and the cool climate. The same preconditions also exist for our white wine varieties that we grow predominantly on the Leithaberg (Leitha Mountains) slopes: Neuburger Grauer Burgunder (Pinot Gris), Roter Traminer (local type of Gewürztraminer), Weissburgunder (Pinot Blanc) and basically also Chardonnay are historically typical varieties for Burgenland that have been vinified for generations all around the Neusiedlersee (Lake Neusiedl). Zweigelt, St. Laurent and Pinot Noir remain cable of speaking for themselves both as varietal wines as well as in our Pannobile blend. The fine-boned character of the Leithaberg (Leitha Mountains) and the power of the Gols sites provide additional dimensions.\u003c\/p\u003e\n\u003cp\u003eAmong all the terms that are used to describe the character of a wine, it is authenticity with which we most strongly identify. According to the dictionary, authentic is a synonym for TRUTH, which is certainly a decisive criterion for which we strive. GENUINE, PURE and UNADULTERATED are further attributes that are associated with authenticity that we would like to be tasted and perceived in our wines.\u003cbr\u003eIn order to meet these demands we cultivate our vineyards by hand and according to biodynamic principles. We allow the vintage – whether cold or hot, rainy or dry – as well as each individual site expression. Limestone, schist, red gravel, loam, cambisol, flat, steep, southeast or northwest, slope foot or slope peak, Weissburgunder (Pinot Blanc) or Pinot Noir: we strive to understand each vine and bring its uniqueness and essence PURE, TRUTHFUL, UNADUTERATED and GENUINE to the bottle.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47393700970747,"sku":"00076572","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/547ec7f6da28e3b8a8ab8989bdfd49bc.jpg?v=1754019069"},{"product_id":"solminer-x-satellite-floral-feelings-riesling-blend-santa-barbara-county-ca-2024","title":"Solminer x Satellite - 'Floral Feelings' - Riesling Blend - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAnother collab from Satellite and our homies at Solminer! This blend of Grüner, Riesling, Vigonier, and Muscat comes from from a mix of Biodynamic and Organic vineyards including (in largest part) the Demeter certified DeLanda Estaate Vineyard.\nThis wine is rock solid stable even with no sulphur added. Like a walk through the spring flowers, it's simply hits the palate like a soft kiss from a Sunflower. The prettiest one in the whole field.\nWe're so proud of this wine. We're so excited to share it with you.\nGET INTO IT!\n---\nSol-miner as in mining the \"Sun\" which in turn nourishes the soul. The name inspires us to discover and unearth the treasures in the soils of the California Central Coast. Our decisions have always been personal (not commercial) and involve what we call \"conscious farming\". As we learn about our little piece of earth and our place in it, the picture begins to widen. We have a feeling of connectedness as each trip around the sun gives us the chance to experience the magical process of exchange from the dirt, plants, fruit, wine, humans, sky, moon, sun and stars.  \n  In 2018 we were happy to open our tasting room in Los Olivos. Located in the heart of downtown, we are proud to be one of very few Los Olivos wineries to pour natural wine. Come and join us for not only wine tasting, but also a glass or bottle of wine on one of our two outdoor patios.\ndeLanda Vineyard - Certified Biodynamic® \u0026amp; Organic\nWe found our vineyard and farmhouse in 2012 and named it “deLanda” a combination of our first and last names. It reflects our personal desire to produce natural wines using varietals related to our Austrian heritage. Certified organic in 2014 and Biodynamic® in 2018 deLanda is evolving as we evolve as farmers. Ultimately it shines with individuality and biodiversity as we incorporate chickens, donkeys, sheep, bees, fruit trees, native plants, biodynamic compost, preparations and herb teas all to support the microorganisms in the dirt and health of the vineyard.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47419165966587,"sku":"00076574","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/359daae31a6a8443f853214d71722706_ce9fd33c-385f-431a-a4dd-639fe2455883.jpg?v=1754613012"},{"product_id":"wonderwerk-big-orange-muscat-canelli-blend-california-usa-2024-1000ml","title":"Wonderwerk - 'Big Orange' - Muscat Canelli Blend - California, USA - 2024 - 1000ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eSimply... the perfect Orange! \n\n\u003c\/p\u003e\u003cp\u003eThink of it as a dry but infintely refreshing and citrusy blitz into the realm of YUM\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMuscat + Albarino + Sauvignon Blanc + Chenin Blanc + Torrontes +Verdelho + Albraino + Verdeho\u003c\/p\u003e\n\u003cp\u003eBIG BLEND\u003cbr\u003e\\Los Angeles \u0026gt; California\u003cbr\u003eOrganic\u003cbr\u003e\\1000ml\u003cbr\u003eShareable, tasty, dry, crushable, gluggable\u003cbr\u003esunshine in the bottle!\u003cbr\u003eThis is a big wine made for BIG parties!\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWonderwerk: House of Fermentation\nis Issamu Kamide and Andrew Lardy, two high school friends from Virginia seeking new directions in fermentation. Since our inception we’ve worked with amazing farmers and vineyards from all over California to make wines that everyone can wavelength with. We produce and bottle with our own hands and feet. Every bottle begins as a concept - a look, a feel, an occasion, a vibe - that range from low-intervention to high-innovation production methods in the cellar. Wonderwerk began as a long night on a disco dancefloor finally wound down and we didn’t want the party to end. Now, it’s flowed from there into the wines you see and drink today. Come along for the ride, bring your dancing shoes and an open mind, we promise we won’t disappoint.  \n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445578612987,"sku":"00076593","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5f7f8814fd2ceec5e66a7d384a9878b4.jpg?v=1755377097"},{"product_id":"ruth-lewandowski-chilion-riesling-fox-hill-vineyard-mendocino-ca-2022","title":"Ruth Lewandowski - 'Chilion' - Riesling - Fox Hill Vineyard, Mendocino, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe most contemplative orange wine we make, this is ever the intense apricot, oregano and baking spice number but the ‘22 is giving this beautiful Big Sur after rain vibe. Fresh eucalypt and faint pine forest … très California coast.\nTwo acres of Cortese are farmed at Fox Hill Vineyard. That's roughly 1\/6th of all Cortese planted in the United States. Cortese will always be a rarity here, but Cortese with 6(+) months of skin contact doubles down on the uncommonness of it all. Chilion is a chance for all to see just how incredibly complex this variety is...due mainly to the extended maceration on skins which provide amplified spice, herbs, and phenolics than we're all accustomed to with this particular grape.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWHO IS RUTH?\n\n\u003c\/p\u003e\u003cp\u003eI've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think its most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding 'preachy' and so as not to offend the sensitive, and in the interest of concisely summing things up, I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book.\u003c\/p\u003e\n\u003cp\u003eDeath is, indeed, the engine of life\u003cbr\u003eNothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. A natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).\u003c\/p\u003e\n\u003cp\u003eWho is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us.\u003c\/p\u003e\n\u003ch2 id=\"-evan\"\u003e-Evan\u003c\/h2\u003e\n\u003cp\u003eAfter working at Binner in Alsace for several years, Evan Lewandowski moved back to Utah to start making his own wine. Using fruit grown at Fox Hill Vineyards and Testa Vineyards in Mendocino county, Evan begins fermentation in California then transports his fermenting juice in a refrigerated U-Haul to his home in Salt Lake City where he completes the fermentation, aging, and bottling process.\u003c\/p\u003e\n\u003cp\u003eWhen asked to express his viewpoint on organic winemaking, Evan responds: “A winegrower working incessantly in his\/her vines, with a mind focused both on the sky above and the soil below, not just the fruit zone, will naturally come to deeply know their vines and their specific place and inevitably seek to eradicate those things that destroy in favor of choosing to support and encourage life.  It must start with these connections in the vineyard. Wine made by these people, the ones earnestly and honestly seeking to know their farms, in the end will be organic wine to me.”\u003cbr\u003e-Zev Rovine Selections\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47535151775995,"sku":"00076656","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/123c3513840784f5b781a5531125c3a5.jpg?v=1758242596"},{"product_id":"maloof-where-ya-pjs-at-pinot-gris-riesling-willamette-valley-or-2023","title":"Maloof - 'Where Ya PJ's At?' - Pinot Gris, Riesling - Willamette Valley, OR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eFUN\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis one goes out to two of our dearest friends Paul \u0026amp; Stina. A fun and energetic dichotomy of soft herbs and hard cherry candy aromas from skin contact pinot gris met by lots of high toned acid from barrel fermented, dry riesling. Rose-ish springtime blend to bring to your next slumber party.\nServe chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Lithgow movie. Ours is Ricochet. F**** yaself, cupcake.\n\/\/\/\/\nApproach:\nThe gris is fermented on the skins until dry. Around 20% of the Gris is fermented via carbonic maceration in a separate bin. The two lots of gris are pressed off together and put into neutral oak. The Riesling is direct-pressed and fermented in neutral oak barrels. The wine is assembled into tank in spring, and bottled without fining or filtration.\n\n\u003c\/p\u003e\u003cp\u003eThe 2023 PJs is composed of skin contact Pinot Gris (75%), direct-pressed, barrel fermented Riesling (15%), and skin contact Gewurztraminer (10%). The fruit comes from three sites within the Willamette Valley; No Clos Radio in the Tualatin Hills AVA (Pinot Gris, Riesling), Johan Vineyard in the Van Duzer Corridor AVA (Riesling), and Ony Mora Vineyard outside of the Chehalem Mountains in the Willamette Valley AVA (Gewurztraminer).\u003cbr\u003eNCR - organically farmed (in cert. process with CCOF), jory and loess soils, planted in late 1970's.\u003cbr\u003eJohan - certified-Biodynamic by Demeter, marine sedimentary soils with granite deposits, planted in 2003.\u003cbr\u003eOny Mora - organically farmed (not-certified), jory soils, planted in late 1970's.\u003cbr\u003eAll of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (26 days on average) and moved into neutral french oak for aging. The Riesling was fermented and aged in neutral oak barrels, and the Gewurz was fermented in open top fermenters on the skins with daily punch downs until dry (14 days) and then aged in neutral oak.\u003cbr\u003eThe wine was blended in the early spring, and bottled unfined and unfiltered with 30 ppm total sulfur added.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA true yin and yang team - one materials engineer grounded in hard science, and one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough.\nBee Maloof represents the hard science behind the project. Prior to playing with grapes, she worked for close to a decade as a materials science engineer within the aerospace industry. As a long-time lover of food and wine, Bee turned her scientific eye from rotorcraft to winemaking during the 2016 harvest.\nRoss Maloof broke into the production side of the wine industry initially by traveling to Oregon to visit some friends, and ended up working harvest in the Willamette Valley. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene at such wine destinations as Vedge and A. Kitchen.\nToday, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. The Maloofs are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47535151841531,"sku":"00076655","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/2a98eb64760a7a1eac89d830492ff100.jpg?v=1758242598"},{"product_id":"wavy-wines-sunshine-sauvignon-blanc-blend-california-usa-2024","title":"Wavy Wines - 'Sunshine' - Sauvignon Blanc Blend - California, USA - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eJust summer in a bottle\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSummerrrrr breeezeee makessss me feel fineeeeeee. A true porch pounder of an orange wine. Bright acidity and texture plays perfectly with balanced tropical fruit and gorgeous California minerality. Once you start you won't be able to put it down. Gauranteed.\n~ ~ ~ ~\nGrapes: Sauvignon Blanc, Grenache Blanc, Chardonnay and Muscat\nVineyards: Evina Vineyard - Contra Costa County AVA, Luchsinger Vineyard - Lake County AVA, Vista Luna Vineyard - Lodi AVA, Mason Vineyard - Redwood Valley AVA\nAlcohol: 12.5%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWavy Wines started as a friendly conversation between Eliot Kessel and Jude Zasadzki while celebrating Eliot’s daughters birthday in 2019. We were drinking natural wines from all over the world trying to fathom how we could start a project that begins to resemble these styles of ‘Vin de Soif’. Easy summer wines was top priority. \nAfter many conversations about where we should start, we came across an affordable source of Pinot Gris from an organic vineyard in Chico, California. It was pretty set in stone we were going to make a skin contact\/ramato style of wine. Coupled with a little bit of Chardonnay from Scribe Estate Vineyard we were in business. \nWith finances being tight we decided to take a chance on making a Piquette from the same grapes. The process to which we got there really marked a pivotal moment in Wavy. We will always recycle our grapes, and that will always change with whatever we source for that year.\nOur wine is called \"LS GRIS\", and it’s a 13 day skin contact wine that was co-fermented together in stainless steel vats. It consists of 80% Pinot Gris and 20% Chardonnay. After the 13 days we drained the tanks and racked the wine into neutral oak and stainless steel barrels. After a few months of settling we bottled unfined, unfiltered and with no added SO2. \nThe Piquette is named \"Calfornia Wine Cooler\" and ode to the lower ABV drinks of yesteryear but fully updated and not terrible. After we drained the tanks of free run juice for LS GRIS, we added water on top of the Pinot Gris\/Chardonnay solids. We let the co-fermenation continue for a few more days and pressed the grapes. Which extracted a bit more tannin and acid to make the Piquette extremely lively and energetic. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47535152103675,"sku":"00076653","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3cfe26c5b5f4821df80c45c0d18882b3.jpg?v=1758242608"},{"product_id":"bruno-schueller-edelzwicker-pinot-blanc-gewurztraminer-riesling-pinot-gris-alsace-fr-nv","title":"Bruno Schueller - 'Edelzwicker' - Pinot Blanc, Gewurztraminer, Riesling, Pinot Gris - Alsace, FR - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA wild wine - with a vein of contained insanity - that will put a smile on your face and be the star of the party. Certainly leaning progressive and adventurous. the wine is also loaded with delight - tropical fruits and minerality, all kinds of depth. \nChill and pull out the fromage!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDomaine Gérard Schueller is located on the hills of Husseren-les-Châteux in Alsace at the foot of a series of ancient ruins. Here Bruno Schueller reigns, who has been making wine since 1982 and is anything but mainstream. He makes about 40 different cuvées, each with its own distinctive character, and about 25 of them are released each year.\nThe Grand Cru vineyards are located between Eguisheim and Husseren-les-Chateaux. But perhaps the most interesting vineyards are in Bildstœcklé, which is among the most sought after in Alsace with its calcareous soil. The vitification methods are based on biodynamic ideas, but Bruno Schueller has his own unique way of making wine.\nThe result is golden and aromatic wines with great complexity, minerality and personality. Domaine Gérard Schueller makes the most extreme Alsatian wine that we know of offering something completely different than what you normally find in the region. The wines sometimes need to age for years before they can be enjoyed, but when they are ready and find their balance, they are some of the most magical wines that you can find.\nBruno Schueller is also part of the domaine Lucie Colombain in collaboration with his neighbours from the Colombain family.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47584854802683,"sku":"00076716","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/44c64aee9ab7eb2cf6bb26c6243911f8.jpg?v=1759788978"},{"product_id":"liwa-skin-contact-albarino-monterey-county-ca-2024","title":"LIWA - 'Skin Contact' - Albariño - Monterey County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA textured and bright skin ferment Albariño with notes of citrus and stone fruit and a slight salinity and herbaceousness to round it out.\nThe nose shows sea spray, orange peel, dried peach, apricot, thyme, sweet basil, and fresh mango. Palate is textured with bright, refreshing acidity and notes of mango and banana chips, apricot and a hint of sweet basil.\nFruit was harvested and destemmed, then fermented in a stainless steel tank with skins and no cold soak. The wine was allowed to ferment at 75 degrees and was pumped over twice daily during fermentation. No punchdowns were used during fermentation. Once brix were negative the wine was pressed and racked to a stainless steel tank to allow to finish malolactic fermentation. The wine is bottled unfiltered.\nLiwa is the Miwok name for water, and these thirst-quenching wines are made in collaboration with our friends at Inizi for everyday drinking. All farming is organic and the only addition to the wine at any point is sulphur dioxide. A portion of the proceeds will go to the Native American Rights Fund \/ 1% for the Planet.\nVariety: 100% Albariño\nLocation: Monterey County, CA\nAlcohol: 12%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47618738913531,"sku":"00076747","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/029753e49008054e475c1f20aa190d5d.jpg?v=1760758380"},{"product_id":"fabien-jouves-skin-contact-gros-manseng-ugni-blanc-muscat-of-alexandria-cahors-fr-2024","title":"Fabien Jouves - 'Skin Contact' - Gros Manseng, Ugni Blanc, Muscat of Alexandria - Cahors, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.\nJouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.\nThe vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (an Occitan word meaning limestone plateau), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares.\nFabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations.\nFabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvées is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvée.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47618739110139,"sku":"00076746","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9bc0a7cb5c373893750ceb78e3ca9683.jpg?v=1760758382"},{"product_id":"wavy-wines-ls-gris-pinot-gris-chardonnay-california-usa-2023","title":"Wavy Wines - 'LS Gris' - Pinot Gris, Chardonnay - California, USA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2023 'LS Gris'\nNotes: Super fresh and juicy with notes of strawberries, melon, crunchy minerality, and zesty acidity. This wine is like a chameleon, strutting between a skin contact white and a rosé.\n*2023 LS Gris blends Pinot Gris and Chardonnay, both which macerated on their skins for 11 days. Fermented and aged in stainless steel tanks for 6 months prior to bottling\n~ ~ ~ ~ \nGrapes: Pinot Gris, Chardonnay\nVineyard(s):\nPinot Gris - Evina Vineyards - Contra Costa County AVA\nChardonnay - Mason Vineyards - Redwood Valley AVA\nAlcohol: 11.5%\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWavy Wines started as a friendly conversation between Eliot Kessel and Jude Zasadzki while celebrating Eliot’s daughters birthday in 2019. We were drinking natural wines from all over the world trying to fathom how we could start a project that begins to resemble these styles of ‘Vin de Soif’. Easy summer wines was top priority. \nAfter many conversations about where we should start, we came across an affordable source of Pinot Gris from an organic vineyard in Chico, California. It was pretty set in stone we were going to make a skin contact\/ramato style of wine. Coupled with a little bit of Chardonnay from Scribe Estate Vineyard we were in business. \nWith finances being tight we decided to take a chance on making a Piquette from the same grapes. The process to which we got there really marked a pivotal moment in Wavy. We will always recycle our grapes, and that will always change with whatever we source for that year.\nOur wine is called \"LS GRIS\", and it’s a 13 day skin contact wine that was co-fermented together in stainless steel vats. It consists of 80% Pinot Gris and 20% Chardonnay. After the 13 days we drained the tanks and racked the wine into neutral oak and stainless steel barrels. After a few months of settling we bottled unfined, unfiltered and with no added SO2. \nThe Piquette is named \"Calfornia Wine Cooler\" and ode to the lower ABV drinks of yesteryear but fully updated and not terrible. After we drained the tanks of free run juice for LS GRIS, we added water on top of the Pinot Gris\/Chardonnay solids. We let the co-fermenation continue for a few more days and pressed the grapes. Which extracted a bit more tannin and acid to make the Piquette extremely lively and energetic. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47618739536123,"sku":"00076745","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4707a90bae350cf13201e7fc5c0710da.jpg?v=1760758386"},{"product_id":"luna-hart-ballard-adobes-sauvignon-blanc-ballard-canyon-santa-barbara-county-ca-2024","title":"Luna Hart - 'Ballard Adobes' - Sauvignon Blanc - Ballard Canyon, Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur 2024 Sauvignon Blanc Skin Fermented is wild, textural, and full of personality—a wine that keeps you thinking with every sip. Aromas of juicy peach, white pepper, chamomile, and a hint of fresh hops jump from the glass, with a touch of cilantro adding a fun herbal twist. The palate is beautifully layered, bringing apricot, white pepper, and a streak of herbaceousness, all wrapped in a silky yet energetic structure. The finish is where things get really exciting—bright, lifted, and bursting with spice, with notes of canned peach, chalky tannins, and incredible depth.\nThis is a wine for the adventurous—complex white wine lovers, red wine drinkers looking for something new, and even beer lovers who crave texture and spice. Pair it with spiced Mediterranean dishes, funky cheeses, or your favorite Thai takeout and let the flavors unfold!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded by Gretchen Voelcker, Luna Hart Wines is a boutique wine company specializing in small batch, handcrafted wines in the Santa Ynez Valley. Gretchen makes wines in which she explores the techniques and nuances that continue to stoke her passion for wine.\n\n\u003c\/p\u003e\u003cp\u003eGretchen's passion for wine began while living in Europe with her family and during summers spent wine tasting throughout France. During those experiences she began to see the beauty in the balance of science and art that makes up winemaking. It was not until years later that the initial spark would turn into the flame that is now Luna Hart Wines.\u003c\/p\u003e\n\u003cp\u003eLuna Hart started with a work trade with one of Gretchen's mentors, Ryan Roark, making Sauvignon Blanc under the label of Moon Unit Wines. Those initial wines have become the foundation for Luna Hart Wines and the inspiration for all future vintages.\u003c\/p\u003e\n\u003cp\u003eLuna Hart wines are a representation of the grapes’ origin, vintage and variety.\u003c\/p\u003e\n\u003cp\u003eFrom the beginning Luna Hart has focused on vineyards practicing sustainable, organic or biodynamic farming throughout Santa Barbara County. Luna Hart wines are a representation of the grapes origin, vintage and variety. Gretchen believes that her wines should be a reflection of the terroir and aims to highlight the qualities and beauty in each unique vintage and site she works with.\u003c\/p\u003e\n\u003cp\u003eWith careful attention to the fruit in the vineyard and tasting daily throughout fermentation, Gretchen produces high quality, fruit forward wines with bright acidity and balanced by incredible structure. She focuses on producing varietal wines from her favorite grapes that spur her to learn more about winemaking and to showcase them more purely and more precisely. Gretchen never turns down the opportunity to experiment and welcomes interesting projects. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47631277424891,"sku":"00076748","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/80a0fe42e6ac315675d79e80a368392e.jpg?v=1761091108"},{"product_id":"selects-selects-marsanne-roussanne-columbia-gorge-or-2023","title":"Selects - 'Selects' - Marsanne\/Roussanne - Columbia Gorge, OR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSELECTS is a collaboration between Roni Selects and our wonderful winemakers. Each year, we'll work with a different producer to bring you a wine that tells the story of a place and a moment in time. It's meant to be consumed emphatically - with friends around a table as a vehicle for celebrating the occasion of being together. \n\n\u003c\/p\u003e\u003cp\u003eWINEMAKER: Vivianne Kennedy of Ram\u003cbr\u003eCellars\u003cbr\u003eREGION: Columbia Valley, Washington\u003cbr\u003e(Rattlesnake Hills sub-AVA)\u003cbr\u003eVINEYARD: Bosma Estate\u003cbr\u003eGRAPES: 50% Marsanne, 50% Roussanne\u003cbr\u003eYEASTS: Ambient\u003cbr\u003eMACERATION: 100% whole cluster, 18\u003cbr\u003edays on the skins\u003cbr\u003eFERMENTATION VESSEL: Macro bin\u003cbr\u003eAGING: 10 months in 70% neutral French\u003cbr\u003eoak, 30% stainless steel\u003cbr\u003eCLARIFICATION\/FILTRATION: Unfiltered\/\u003cbr\u003eUnfined\u003cbr\u003eALCOHOL CONTENT: 13.3%\u003cbr\u003eADDED SO2: 28ppm at bottling\u003cbr\u003eFARMING: Organic, dry farmed\u003cbr\u003eSOIL: Broken basalt, silt loam\u003cbr\u003eVINE AGE: 8-10 years\u003cbr\u003eTOTAL PRODUCTION: 200 cases\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSELECTS is a collaboration between Roni Selects and our wonderful winemakers. Each year, we'll work with a different producer to bring you a wine that tells the story of a place and a moment in time. It's meant to be consumed emphatically - with friends around a table as a vehicle for celebrating the occasion of being together. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47764882456827,"sku":"00076938","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d74b8f0ecdf2e52eb8863d7ea33f060f.png?v=1765505839"},{"product_id":"wenzel-wolf-sheep-sauvignon-blanc-chardonnay-burgenland-at-2023","title":"Wenzel - 'Wolf \u0026 Sheep' - Sauvignon Blanc, Chardonnay - Burgenland, AT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMichael Wenzel made a very small amount of this super fresh, floral and lively wine. Born from a conversation with our team at RAW, this is 70% Sauvignon Blanc and 30% Chardonnay grown on Quarz and Limestone respectively. The grapes are de-stemmed and then gently crushed with 5 days skin contact. Spontaneous native yeast fermentation, One third of the wine is then aged on the lees for 14 months in Terracotta Amphora, the rest in stainless steel to maintain its bright character. Minimal sulphur added. This fun, luscious take on a Fruilian style wine makes it perfect for sipping on its own or for pairing with a wide range of dishes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe produce living wines that cannot be pressed into a corset.\nProducing natural wines is like a master stroke - because the highest credo for us is to add nothing and take nothing away. The most important thing is healthy and balanced vines, which we tend by hand - throughout the year the vines are cleaned, tended, pruned, defoliated, the soil loosened and greened, and harvested by hand. Fermentation is spontaneous, i.e. without the addition of yeast. Our wines are bottled unfiltered and only naturally clarified. Either without sulphur or with a minimum dosage of no more than 25mg. This way you get the real taste of the grape and the vineyard in your glass! \n\n\u003c\/p\u003e\u003cp\u003e\"Michael Wenzel has been imported by us since the very beginnings of Winemonger and no producer in our portfolio has undergone a more profound transition in his winemaking style in this time.\u003c\/p\u003e\n\u003cp\u003eEven more remarkable is that Wenzel's transition was not one from good to great,- he started from great. In fact Wenzel's wines were as highly regarded then as they are now, and Michael's decision to throw out a successful model and venture off onto new and unproven terrain was certainly not an easy one. Michael had found himself at a crossroads, realizing that his somewhat traditional approach to the varieties of his region and the winemaking practices he had employed up until then, was becoming stale and boring to him. It was the autochthonous variety Furmint that had really captured Michael's imagination and interest. Almost simultaneously producers in Friuli, Styria and the Loire started to experiment with long-forgotten winemaking techniques that would soon be referred to as \"natural\" and later become a household name of the more adventurous crowd of wine consumers. This too had grabbed Michael's attention and he saw the potential to marry the two ideas into a new, entirely different Wenzel winery.\u003c\/p\u003e\n\u003cp\u003eAnd so it began: using many decades of experience and employing the same attention to detail, Michael started to make wines that were a far departure from his former self. Autochthonous varieties, low sulfur, native yeast, and organic farming became the hallmarks of Wenzel's wines, while he experimented with skin contact in his line of natural wines called Wild\u0026amp;Free.\"\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWine Monger Imports\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306438406395,"sku":"00077054","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dbb31c3502a87253619523b64ce9bbf2.jpg?v=1772049866"},{"product_id":"werlitsch-gluck-chardonnay-sauvignon-blanc-styria-at-2021","title":"Werlitsch - 'Glück' - Chardonnay, Sauvignon Blanc - Styria, AT - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBiodynamic farming on the steep hills in Styria. Gluck means happiness and is a cuvee of Morillon (Chardonnay) and Sauvignon Blanc. Minimalist winemaking as always. Skin fermented for 2 weeks and aged on its fine lees in large oak casks for 2 years. Unfined. Unfiltered. Min SO2.. There are two skin-contact wines from Werlitsch in clay bottles: Glück \u0026amp; Freude. The main difference between the two are that Freude is macerated as whole bunches, whilst Glück is destemmed. A wonderful provocative food wine with great texture and notes of honey and apples. Totally dry.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIn today's time when natural wines are produced almost anywhere, its all too easy to forget how the revival of this ancient winemaking technique and rise to popularity came about: first there were a few visionaries along the Italy Slovenia border (Gravner in 1997), a few more in the Loire (Joly) and, yes, another few in Austria's Styria, the wine region bordering Slovenia and one that is known for Sauvignon Blanc and Chardonnay, the latter being called Morillon locally.\nOne such pioneering soul was Ewald Tscheppe. When Ewald started experimenting with skin fermentation, keeping his wines on the lees for many years and with reducing sulfur to a bare minimum, and then skipping it altogether, his ideas seem rather out there.\nEwald works 8 hectares of steep and rolling hills surrounding his winery. His system is simple: he divides his vineyards into three categories, with the vines from the bottom of the hill going into the Ex Vero I cuvee, the vines on the slopes going into Ex Vero II, and the steepest and therefore most austere parts of the vineyard are reserved for Ex Vero III.\nEwald works his vineyards following Demeter principles of biodynamic farming. Having a lively and healthy balance between insects, microcosms in the soils and plants, create the kind of balance that is crucial to produce grapes of the highest quality, \n\n\u003c\/p\u003e\u003cp\u003eThe Werlitsch winery sits at bottom of steep vineyards that surround the winery like an amphitheater. Rolling hills provide the most austere soils and strongest winds close to the ridge, while deeper and more fertile soils can be found at the bottom, near the winery. Owner Ewald Tscheppe decided to make Ex Vero III from those highest elevations and the more fertile soils would produce Ex Vero I, leaving the middle part of the hill to the Ex Vero II. The vines grow on marl known locally as Opok. Ewald's wines are expressive and fascinating cuvées of Chardonnay and Sauvignon Blanc (most of the time, anyway). High acidity from early harvest is tamed with extended time on the fine lees in used oak barrels of various origins. Ewald's skin-fermented wines, the Freude (joy) and Glueck (good fortune) are bottled in clay and will have fermented on their skins anywhere from a week to a full year.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306439422203,"sku":"00077056","price":83.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/19667d8074699a1dd851a84160b5d3ae.jpg?v=1772049890"},{"product_id":"wenzel-wild-free-gelber-muskateller-lockvogel-burgenland-at-2023","title":"Wenzel - 'Wild + Free' - Gelber Muskateller - Lockvogel, Burgenland, AT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMichael Wenzel's philosophy is to create a beautiful wine with as little intervention as possible- stripped down to its wholesome, exciting, provocative, living, sensual and pure expression of self.\nLockvogel means decoy, and this is intended to lure conservative wine drinkers into the world of skin fermented wines.\nThe Gelber Muskateller vines grow in soil consisting of slate crystals, gneiss particles and quartz. There is no irrigation and the farming is biodynamic. Hand harvested. 90% destemmed into open top fermentation tanks with 10% whole cluster. Native yeast. After 7 days one careful punchdown by hand. 9 days maceration then moved to stainless steel tank. Spontaneous malolactic fermentation completed by spring. Unfiltered with one sulfur addition of 20mg per liter just before bottling. This decoy has approachable and modest skin fermented characteristics and retains its high-toned aromatics and fruit. Bone dry.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe produce living wines that cannot be pressed into a corset.\nProducing natural wines is like a master stroke - because the highest credo for us is to add nothing and take nothing away. The most important thing is healthy and balanced vines, which we tend by hand - throughout the year the vines are cleaned, tended, pruned, defoliated, the soil loosened and greened, and harvested by hand. Fermentation is spontaneous, i.e. without the addition of yeast. Our wines are bottled unfiltered and only naturally clarified. Either without sulphur or with a minimum dosage of no more than 25mg. This way you get the real taste of the grape and the vineyard in your glass! \n\n\u003c\/p\u003e\u003cp\u003e\"Michael Wenzel has been imported by us since the very beginnings of Winemonger and no producer in our portfolio has undergone a more profound transition in his winemaking style in this time.\u003c\/p\u003e\n\u003cp\u003eEven more remarkable is that Wenzel's transition was not one from good to great,- he started from great. In fact Wenzel's wines were as highly regarded then as they are now, and Michael's decision to throw out a successful model and venture off onto new and unproven terrain was certainly not an easy one. Michael had found himself at a crossroads, realizing that his somewhat traditional approach to the varieties of his region and the winemaking practices he had employed up until then, was becoming stale and boring to him. It was the autochthonous variety Furmint that had really captured Michael's imagination and interest. Almost simultaneously producers in Friuli, Styria and the Loire started to experiment with long-forgotten winemaking techniques that would soon be referred to as \"natural\" and later become a household name of the more adventurous crowd of wine consumers. This too had grabbed Michael's attention and he saw the potential to marry the two ideas into a new, entirely different Wenzel winery.\u003c\/p\u003e\n\u003cp\u003eAnd so it began: using many decades of experience and employing the same attention to detail, Michael started to make wines that were a far departure from his former self. Autochthonous varieties, low sulfur, native yeast, and organic farming became the hallmarks of Wenzel's wines, while he experimented with skin contact in his line of natural wines called Wild\u0026amp;Free.\"\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWine Monger Imports\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306439553275,"sku":"00077055","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f1f3b48f00ef6836516e083e36bd013f.jpg?v=1772049893"},{"product_id":"marto-manna-field-blend-rheinhessen-de-2023","title":"MARTO - 'Manna' - Field Blend - Rheinhessen, DE - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eElectric strawberry\/raspberry lemonade - a natural wine that grabs your heart. 🍋🍓\nWe love Marto\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViticulture: Organic \nSoils: Heavy Clay + Limestone \nVinification: Various fermentation method - some direct press - some maceration \nAging: 1 year in barrel \nFining or Filtering: None \nSulfur: None \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGermany has a new generation of young winemakers challenging the wine worlds view on what German natural wine is, and at the forefront is Martin Wörner and his label Marto. In just 3 years, this 27-year-old is the producer on everyone’s lips in Tokyo, New York, London and Paris. His first vintage of 2016, production was a stunning 2500 bottles. Between Germany, Japan and Australia these bottles were snapped up quickly and everyone else eagerly awaited his 2017 release to begin working with him. We are incredibly lucky to have these bottles here. \nMartin comes from an agriculture background, his grandfather was a pioneer, a grape grower that was one of the first in their village of Flonheim to bottle wine under his own banner rather than selling the grapes to the co-op. Flonheim is located in the western part of the Rheinhessen, near the Nahe region. Martin’s father did not have much interest in the vineyards, making his livelihood instead farming strawberries. The family continued to maintain the vineyards, but until Martin took over in 2015, all the fruit was sold to the co-op. The Rheinhessen is the largest wine region in Germany, of its 136 villages, 133 are connected to viticulture and 20% of its area is dedicated to vines.  Summers are warm, winters mild and the annual rainfall is low to moderate, the weather conditions are deemed almost perfect. The soils are variable and distinct, changing every 100 meters or so, and range from limestone, sandstone, silt and clay through to volcanic rock. Flonheim is most famous for its sandstone quarry. Martin works 5 hectares of vines currently, all in organic farming with some biodynamic principles applied. For his first harvest he only worked with 1 hectare, by 2017 it was 3 hectares. The focus has always been on soil health and getting that right first. He uses cover crops of radishes, beetroots and turnips throughout the vineyards, on the steeper slopes it is incredibly important to assist with stopping soil erosion. Sheep are used to eat the grasses and no tilling occurs. \nDespite his young age, Martin sought out experience from some of the best producers. In 2015 he worked at Gut Oggau with Eduard and Stephanie Tscheppe and in 2016 at Matassa with Tom Lubbe. His time with Tom was to be the most influential and he still seeks his guidance when needed. Because harvest in the south of France is considerably earlier than in Germany, it provided Martin the opportunity to do 2 harvests in 2016 with the knowledge of what he had learnt very much at the front of his mind. Tom also gifted him two old demi-muds for his first harvest. Èlevage is in old barrels, foudres and Mosel casks. All work is done by hand, all the wines are unfiltered, unfined and without any additions. Under German law, Martin is unable to put the village on the label, so the rock is a nod to Flonheim and its characteristic sandstone.\n-Notes by Garneau Block Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48404424098043,"sku":"00077091","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1268548ab5e18244f4fe5eb18cb81581_f63208cb-b8ea-42fb-9ab4-cc9b9774b54a.jpg?v=1772917100"},{"product_id":"cantina-marilina-sikele-skin-contact-grecanico-sicily-it-2024","title":"Cantina Marilina - 'Sikele' - skin-contact grecanico - Sicily, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion: Sicily\nGrape: Grecanico\nVineyard Size:\nSoil: limestone\nAverage Age of Vines:\nFarming: organic\nHarvest: by hand\nWinemaking: 13 hour maceration, spontaneous fermentation in concrete tanks with indigenous yeasts\nAging: 6 months in concrete tanks, 3 months in bottle\nFining: none\nFiltration: none\nAdded S02: minimal\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAngelo Paternò worked for 25 years as the winemaker and technical director for the Sicilian wineries Cantine Settesoli and then Duca di Salaparuta and then bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.\nHe handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow organically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow a array of grape varieties such as Nero d’Avola, Grecanico, Muscat Blanc, Moscato Giallo, Insolia, Merlot, Tannat, Viognier, and Chardonnay. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage.\u003c\/p\u003e","brand":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":48555846664443,"sku":"00077117","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/pS7-v-kd7xGJXn1vqRLjvY48ph88aFqUQYypPX1kQf4.jpg?v=1783704618"},{"product_id":"ruth-lewandowski-tatto-friulano-riesling-muscat-sonoma-ca-2024","title":"Ruth Lewandowski - 'Tatto' - Friulano, Riesling, Muscat - Sonoma, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion: North Coast, CA\nGrape: 2022 – Friulano, Sauvignon Blanc, Riesling, Grüner Veltliner, Malvasia Bianca, Kerner, Trebbiano, Moscato Bianco 2020 – addition of Sauvignon Blanc 2019 – Friulano, Riesling, Moscato Bianco\nVineyard: Fox Hill, Cole Ranch, Chevalier, Mee, Lost Hills Ranch, Las Cimas. Soil, elevation, and aspect varies\nVines: 5-50 years, head trained, cane pruned\nFarming: organic\nHarvest: by hand\nWinemaking: all grapes vinified separately, 7-10 day maceration, fermentation in polyethylene, full malo\nAging: 2022 – 10 months on lees, one racking 2019 \u0026amp; 2020 – 6 months in polyethylene on lees, 7 months in bottle\nFining: none\nFiltration: none\nAdded S02: none\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWHO IS RUTH?\n\n\u003c\/p\u003e\u003cp\u003eI've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think its most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding 'preachy' and so as not to offend the sensitive, and in the interest of concisely summing things up, I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book.\u003c\/p\u003e\n\u003cp\u003eDeath is, indeed, the engine of life\u003cbr\u003eNothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. A natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).\u003c\/p\u003e\n\u003cp\u003eWho is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us.\u003c\/p\u003e\n\u003ch2 id=\"-evan\"\u003e-Evan\u003c\/h2\u003e\n\u003cp\u003eAfter working at Binner in Alsace for several years, Evan Lewandowski moved back to Utah to start making his own wine. Using fruit grown at Fox Hill Vineyards and Testa Vineyards in Mendocino county, Evan begins fermentation in California then transports his fermenting juice in a refrigerated U-Haul to his home in Salt Lake City where he completes the fermentation, aging, and bottling process.\u003c\/p\u003e\n\u003cp\u003eWhen asked to express his viewpoint on organic winemaking, Evan responds: “A winegrower working incessantly in his\/her vines, with a mind focused both on the sky above and the soil below, not just the fruit zone, will naturally come to deeply know their vines and their specific place and inevitably seek to eradicate those things that destroy in favor of choosing to support and encourage life.  It must start with these connections in the vineyard. Wine made by these people, the ones earnestly and honestly seeking to know their farms, in the end will be organic wine to me.”\u003cbr\u003e-Zev Rovine Selections\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48555936055547,"sku":"00077133","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/aaf334b1ef65a7cafe8f922a62f7b87b.jpg?v=1774749291"},{"product_id":"agricola-luyt-carrizal-pipeno-blanco-maule-valley-cl-2024","title":"Agricola Luyt - 'Carrizal' - Pipeño Blanco - Maule Valley, CL - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCarrizal is the wine of Ernesto and Marisol Soto. They produce both red and white Pipeño, on about 14 hectares of vines. A singular thing is that there are no press, we destem and crush the grappes as much as possible to extract pulpe skin and juice; those ferment during 15 days with punchdown, at the end of this period the wines are left under the cap for a week. After 3 weeks the wine is ready to be bottled as primeur.\nCheck it out here\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLouis-Antoine Luyt\nI travelled all around to talk to landowners, and they told me they never produced for themselves, partly because they could not compete with the prices of cooperatives. So, they were obliged to sell their grapes. The more I got to know, the more dedicated I became to fight for the independent viticulture. To protect the old vineyards from getting torn out. Especially, the nearly forgotten and highly neglected ‘País’ vines.\nI was told it was impossible to make good wine out of it. And I shouldn't even think about being able to sell them. My thought was: ‘challenge accepted…’\nI went to Beaune to study oenology, where I met Matthieu Lapierre and many other likeminded spirits. I did my internship at Domaine Marcel Lapierre and learned about making wine that respects the land, nature, tradition, is made with minimal intervention in the cellar, and breaks away from the conventional along the way. This is exactly what I wanted to bring back to Chile. And so, in 2006, with the support of my cousin Matthieu de Genevraye who believed in my mission, I did.\nMy main objective was to safe the old vineyards and to create good wines made from native varieties. To motivate landowners to take a chance, to abandon the construction of selling their fruit in favour of making their own wines with me. Creating communities that assured the family, while developing wines respectfully made. Collaborating with them, building a lasting relationship that was fuelled by curiosity and excitement. Reinvigorating a culture that was on its way to cease to exist.\nIn turn, I wanted to share with them my traditions, so I started teaching them the Beaujolais method and they taught me ancient Chilean vinification. Still, to this day we make wines in both manners, so you can taste and experience both of our roots and traditions.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48666579403003,"sku":"00077206","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7d9a4544c0392751f5100e215afd764f.jpg?v=1775537106"},{"product_id":"lost-ranch-skin-contact-viognier-temecula-valley-ca-2025","title":"Lost Ranch - 'Skin Contact' - Viognier - Temecula Valley, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViognier from certified organic Loosen Family Vineyard in De Luz. Aged for six months in neutral oak, occasional lees stirring, native malolactic fermentation\n\n\u003c\/p\u003e\u003cp\u003eAlc: 10.5%\u003cbr\u003epH: 3.65\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJasmine and Joseph Wiens created Lost Ranch in 2020, with the dream of making low intervention wines and opening a working ranch focused on regenerative farming principles. Lost Ranch grows and sources grapes from organic and regeneratively farmed vineyards. We believe that the increase in quality outweighs the additional work required to farm this way.\u003c\/p\u003e\n\u003cp\u003eMore importantly, we believe that we have a responsibility to be good stewards of the land, which means not using synthetic chemicals that are harmful to our environment and our health. Additionally, our no-till farming and native cover crops ensure a healthy environment, rich with biodiversity. We farm with the lightest touch, integrating as seamlessly as possible with our natural ecosystem.\u003c\/p\u003e\n\u003cp\u003eWe also strive to find the best grape varieties for Temecula. Our goal is to find vines that require the least amount of inputs, while producing the best grapes. This means researching and farming varieties that are less prone to mildew, drought, disease, and damage from heat waves.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828414329083,"sku":"00077323","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d17427b6bbd046a82827d289245673cd.jpg?v=1777681755"},{"product_id":"marbeso-magic-hour-vermentino-gruner-veltliner-santa-barbara-county-ca-2024","title":"Marbeso - 'Magic Hour' - Vermentino, Grüner Veltliner - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFermented on skins till dry.  Aged neutral french oak for 6 months, blended and and bottled. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSouth Bay Natives, Colin and Hannah are a small production in the Sta Rita Hills producing vineyard designates from Santa Barbara County and the Santa Cruz Mountains.  Combining our passion of wine together my wife and I decided to launch our own label Marbeso (kiss of the sea) in 2019 after years of making wine for other people. This year will mark Colin’s 20th vintage as a whole, ranging from Leeuwin Estate in Margaret River to Martinborough Vineyards in the North Island of NZ.\nWe source wines in close proximity to the sea and strive to produce clean, acid driven wines of minimal intervention using natural yeasts and bacteria; neutral french oak, bottle unfined and unfiltered to promote transparency between glass and vineyard. With vineyard sourcing and farming at the forefront, we have a strong connection to finding fruit that has been organically grown.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48831307972859,"sku":"00077373","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a9a7ed4ea290dfe124e0444b87f10352.jpg?v=1777838250"},{"product_id":"idola-wine-co-soulera-no-2-chardonnay-california-usa","title":"ídola wine co. - 'so(u)lera no.2' - Chardonnay - California, USA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003epassionfruit caramels. mango. reposado.\nthe evolution of this wine is incredible. now consisting of 2023, 2024, and 2025. the inception was very much an exercise in aging and time compression. the wine has both oxidized and maderized characteristics, while maintaining freshness and texture. a true unicorn. \nwe have no real idea what the blend is. we take the base barrel and kind of just add\/ take away the other elements until we get what we want. excited to see how this one ages in bottle. 42 cases produced\nartwork by Jennelle Lynn. shop this specific print here\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched ídola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of ídola, appreciating its unique sensibility each time you open a bottle. At the end of the day, ídola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48831308071163,"sku":"00077370","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/115501109d2964eabac7b0a521576273.jpg?v=1777838275"},{"product_id":"municipal-winemakers-is-what-is-it-is-chardonnay-santa-barbara-county-ca-2025","title":"Municipal Winemakers - 'Is What Is It Is' - Chardonnay - Santa Barbara County, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur \"Is What It Is\" Chardonnay was farmed organically and hand-harvested from a cold foggy site in Santa Barbara County. In the winery, the juice was fermented on skins for two weeks before being pressed to old French oak barrels. No additions of yeast or anything else. We taste salty lemons and ginger in this wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSanta Barbara, located about two hours north of Los Angeles, is widely considered to be one of the most dynamic winemaking regions in California today. With its wide range of microclimates, everything from delicate Riesling to powerful Syrah is successfully grown here, making this region as diverse as anywhere else in the world. There is a focus on innovation here as well. A relatively low price of entry for sourcing high-quality grapes means that young winemakers have more favorable conditions for getting fledgling projects off the ground – and invariably with young talent comes ambition and experimentation.\n\n\u003c\/p\u003e\u003cp\u003eDavid Potter is one of the new guard making a name for himself in Santa Barbara. After honing his craft at Fess Parker, where he was the assistant winemaker for several years, and is currently Director of Winemaking Operations, Potter went on to launch his first brand, Municipal Winemakers, in 2007, with a focus on making high-quality wines at entry-level prices. In the fall of 2015, wanting to create more focused, single-vineyard wines, Potter opened Potek Winery, with a commitment to produce the best possible wines from Santa Barbara’s most exciting vineyards. The winemaking is rooted in traditional techniques with a reverence for site and a search for balance.\u003c\/p\u003e\n\u003cp\u003eThe name Potek is drawn from the story of the immigration of Potter’s great–grandfather from Romania to the United States. Berl Potek’s name was changed to Benjamin Potter as he passed through Ellis Island in 1917. His courage to search for a better life, and the immigrants’ experience of adaptation in a new environment inspires Potter’s approach to winemaking with traditional French techniques and grapes, grown in California. Potek Winery is built on generations of hard work and the constant search for better, while paying tribute to the bravery of exploration and strength in family.\u003c\/p\u003e\n\u003cp\u003eThe winery uses a minimalist approach to winemaking. With access to such unique and expressive vineyards, this is the best way to coax out the distinct facets of the individual wines. The wines are mainly aged in neutral oak and are treated as naturally as possible, with no fining or filtration before bottling. The resulting wines speak of their locations throughout Santa Barbara, and are a beautiful survey of the area.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48855686447355,"sku":"00077355","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ea7a83fa7cc38e0774428f74bcbe2f20.jpg?v=1778622166"},{"product_id":"domaine-galevan-aureus-clairette-cotes-du-rhone-fr-2025","title":"Domaine Galevan - 'Aureus' - Clairette - Côtes du Rhône, FR - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA salty, elegant skin contact that makes us smile. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e“Aureus” is a skin-contact Clairette from Domaine Galévan in the Rhône Valley — golden, textural, and quietly wild. It opens with notes of mocha, dried orchard fruit, warm spice, and a little savory depth, balanced by enough freshness to keep the wine lifted and alive. Full but not heavy, expressive but not loud, it’s a gorgeous match for aperitifs, richly seasoned dishes, and even desserts that lean nutty, spiced, or fruit-driven.\n\n\u003c\/p\u003e\u003cp\u003eDomaine Galévan is led by Coralie Goumarre, the first woman to run her family’s estate in nine generations. She carries forward the work of her parents, Pierrette and Jean-Pierre, along with the deeper family lineage of Jean-François and Eloi, while bringing her own creative and modern touch to the domaine.\u003c\/p\u003e\n\u003cp\u003eThe estate spans about 60 hectares, 56 of them planted to vine, and is farmed organically. The vineyards, many nearing 50 years old, produce naturally low yields with excellent concentration and character. Galévan works across some of the Rhône’s classic appellations — including Châteauneuf-du-Pape, Côtes du Rhône Villages, and Côtes du Rhône — with a style that balances tradition, precision, elegance, and a sense of freedom.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCoralie, is the first woman to take the destiny of the family estate, and this for 9 generations. Before her and her parents Jean-Pierre and Pierrette, Eloi and Jean-François, her ancestors, left their mark on the estate.\u003cbr\u003eIn turn, this convinced “VigneRhône” gives a new impulse to Domaine Galévan, between modernity, independence and “joie de vivre”.\u003cbr\u003eOn this 60 hectare estate in one piece, all the great Rhone grape varieties are represented. The vines are worked with the greatest respect for nature.\u003cbr\u003eNever before has the estate borne its name so well. In addition to the evocation of an exceptional terroir, the name Galévan also symbolizes the balance between know-how and freedom of creation, the roundness of the wines and the poetic breath, constancy and challenge.\u003cbr\u003eThe names of the wines, the care given to their packaging, the emblem affixed to each of them imbued with femininity and elegance… No doubt, the very personal tone of Coralie is given. From now on, we will have to count on this wine creator with asserted qualitative ambitions.\u003cbr\u003eLocated in the commune of Courthézon, the estate covers 60 hectares. The entire vineyard is run in Organic Agriculture. Our vines are spread over the appellations Châteauneuf du Pape, Côtes du Rhône Village, Côtes du Rhône and Vin de Pays. All the great Rhone grape varieties are represented: Grenache, Mourvèdre, Syrah, Cinsault and Carignan for the reds, Clairette, Grenache Blanc, Roussanne, Marsanne and Bourboulenc for the whites. The average age of the vines is 65 years old and produces small quantities of very high quality grapes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eClairette\u003c\/h3\u003e\u003cp\u003eClairette is a southern French white grape with a long history around the Rhône, Provence, and Languedoc. It’s one of those Mediterranean varieties that can look simple on paper but becomes compelling when handled with restraint: generous enough for sunlit texture, but still capable of freshness and quiet detail.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Clairette tends to ripen with moderate acidity, so picking and site matter. In blends it can soften sharper grapes and add body, while on its own it often works best when the winemaking preserves its herbal, stony side rather than pushing it toward weight.\u003c\/p\u003e\u003cp\u003eIn the glass, Clairette often shows pear, lemon, fennel, white flowers, almond, and a lightly saline or bitter-herbal finish. The best versions are subtle, savory, and very Mediterranean — less about flashy fruit than texture, herbs, and refreshment.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48969183133947,"sku":"00077462","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/54ba166b495633eb78820d124b5fe2d9.png?v=1781198878"},{"product_id":"celler-9-tarnoja-3r-cartoix-vermell-taragona-catalonia-es-2024","title":"Celler 9+ - 'Tarnoja 3r' - Cartoixà Vermell - Taragona, Catalonia, ES - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis wine is made from a special clone of Cartoixà (the local Tarragonese name for the typical Catalonian white grape Xarel.lo), the Cartoixà Vermell (or Xarel-lo Rosado) whose berries have a reddish skin color. The perfect material for a skin contact wine!\nGrape: 100% Cartoixà Vermell\nVineyards: certified organic. Sandy loam soils\nMaking of (2025): Grapes are destemmed and macerated for 18 days at low temperature (between 15-18ºC). Once the maceration is finished, the berries are gently pressed with only the first part of the pressing used for the wine. Wine ages on the lees for 6 months in stainless steel tanks, then is bottled with a small amount of its lees to improve the evolution of the wine over time. Unfined, unfiltered, with no sulfur added.\nPersonality: the image of spending a childhood in a Mediterranean village! Peaches, apricots, hazelnuts, quince, honey, dried fruit; the palate is generous, well-structured, and offers crunchy tannins and refreshing citrus hints. Best served well-chilled, with the lees decanted if you prefer.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eConsciously Catalan\nLocation: La Nou de Gaiá, Tarragona province, Catalonia, Spain\nOwner \u0026amp; winemaker: Moisès Virgili\nVineyard area: 19 hectares (out of the total 35ha farm) across 14 different plots, estate-owned or in long-term rental + occasional fruit purchase\nVineyard management: organic-certified (by CCPAE – Catalan Council of Organic Production), regenerative and biodynamic practices \nSoils: diverse depending on the given vineyard, mostly sandy loam, calcareous and light soils\nMain varieties: Cartoixà (aka Xarel.lo), Cartoixà Vermell (aka Xarel.lo Rosado), Macabeu, Garnatxa\nWinemaking: Spontaneous fermentation only. No fining or filtration, no sulfur added\nAnnual production (approx): 75,000 bottles\n\n- The Celler 9+ vineyards are located only a few kilometers from the Mediterranean coast and benefit from its warm and mild climate – there’s enough rainfall, and the constant breeze called Marinada cools off and dries the grapes, helping them to stay healthy and ripen evenly.\n- The farm focuses on indigenous grapes and maximum sustainability. As Celler 9+’s winemaker asserts, “Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all.”\n- Besides grapes, Moisès’ farm also cultivates other traditional Mediterranean crops like olives, carob and grain.\n- The name Celler 9+ refers to Nou de Gaià, the village where the winery is located – Nou in Catalan means New and also the number nine. And the plus sign symbolizes positivity and the will to grow. \nMoisès Virgili is a farmer born and bred – coming from a farming family in La Nou de Gaià, a small town near the city of Tarragona some 60 miles south of Barcelona, he grew up surrounded by vineyards, olive groves and carob trees. Since childhood, he’s dreamed of having a winery showcasing this unique Mediterranean heritage while working as naturally as possible. \n“We believe that making organic, sulfite-free wines is more than a whim or an invention, but a necessity,” Moisès explains. “The pollutants that are present not only in the air we breathe, but in everything we eat, the clothes we wear, the materials we use make us sick, weaken us, make us vulnerable. Going back to the origins is part of this process of change: cultivating the land with respect, making wines by listening to them, opening the senses to those around us.”\nMoisès studied enology and then gathered experience all around the world, from Chile to South Africa, or other cellars located in different areas of Catalonia: Priorat, Penedès or Conca de Barber. In 2010, in the midst of an economic crisis, he finally decided to launch himself into the adventure. Celler 9+ was born with the idea of developing a diverse range of wines expressing indigenous grapes like Cartoixà (the local name for Xarel-lo, the classic Catalonian grape) or Sumoi. \nWhat started as a garage operation with the support of Moisès’ friends and family gradually flourished into a 35-hectare operation, half of which is dedicated to vines and the other half to a mix of olives, grains and carob trees. Everything is farmed organically – “Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all,” Moisès says solemnly – and uses many regenerative and biodynamic techniques.\nThe soils are fertilized for four months with plant infusions and matured manure from a nearby dairy farm. Biodynamic preparations 500 and 501 as well as other immunizing concoctions are used in order to improve plant and soil health: “I don’t consider us a biodynamic cellar; we’re closer to the regenerative farming philosophy. But the label is not important, what matters is that we continuously search for techniques to reverse climate change, striving to restore the organic matter and biodiversity of the degraded soil.”\nIn the cellar, Moisès applies a similarly common-sense and purist approach: “We’ve always been committed to leaving preservatives behind; we don’t like antiseptics, and that’s why we don’t use sulfur in most of our wines. We strive to make conscious wines so that you can enjoy them with family, friends or all by yourself, without fearing the consequences that a poorly made wine has on you the morning after,” the winemaker laughs. “After all, we’re drinking the wines ourselves. And we seek to make everything fair and balanced. Everything in its right place…”\n-Jenny \u0026amp; Francois Imports\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48972251365627,"sku":"00077468","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/C7oUNgRqW95RxpubyKuNJBEZ4h1PXZgCLX2Kus2myEA.jpg?v=1781992426"},{"product_id":"christina-orange-chardonnay-sauvignon-blanc-welschriesling-carnuntum-at-2024","title":"Christina - 'Orange' - Chardonnay, Sauvignon Blanc, Welschriesling - Carnuntum, AT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWinemaker’s note: “The white grapes love the perfect conditions of our ‘Pannonian’ climate with the deep and nutritious soils in combination with gravel on the top. As a result, they develop their very intensive and exotic aromatic with some nice acidity on the palate, due to the cooler influences of the River Danube during the nights.”\nSoil: Gravel and loess. Estate-owned and farmed by Christina’s family, certified organic.\nGrapes: Chardonnay, Sauvignon Blanc, Welschriesling\nVinification Method (2025): The grapes are hand-harvested, de-stemmed, and fermented spontaneously in contact with the skins for 21 days in open-topped stainless steel fermenters. Once pressed, the wine spends 4 months in old vats, amphoras and stainless steel on full lees. The wine is racked just once before being bottled unfined, unfiltered, with no sulfur added.\nPersonality (winemaker’s note 2025): “Hints of herbs and earthiness at the beginning, with exotic yellow fruit developing perfectly in the glass. Exciting tannic structure accompanies the juicy fruit on the palate. This wine needs food with character and spice.\"\n-Jenny \u0026amp; Francois Imports\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAbout me\nI grew up with my sister at the mixed family-run farm of my parents and grandparents, cultivating different grains, corn, sugar beets, breeding pigs and growing some vines. Giving a helping hand almost everywhere on the farm, I fell in love with the wine production very early. I loved being in the vineyards, helping in the cellar and telling our customers the stories behind the wines. So, it was absolutely sure for me: I am getting a vintner! From a child’s age I was used to sourcing our food directly from our farm or the neighbourhood. My parents later focussed only on the wine growing and built up the winery to the 28 ha we now have.\nGrowing up in the very „classic“ wine scene, I learned everything about wine production form my father by helping in the vineyards and the cellar. As I was fascinated about all the microbiological processes behind the scenes, I decided to gain more knowledge by studying oenology and wine-management.\nDuring studies I finished my internship at an importer in London where I got to know sooo many different wines and styles from all over the world, which I didn‘t know before. I was fascinated by the diversity of the big wine world and mainly impressed by organic produced wines from small producers all over the world. Being a very creative person, I really focused on finding the typical style of our very unique wine-growing region Carnuntum for our wines, when I started to work in the winery with my parents in 2007. During this time soil conditions, micro-climates and natural conditions in the vineyards got more and more important to me and my husband and so we decided to change to organic production in 2013 - also being influenced by raising our two daughters! We did a soft change to finally 100% organic vineyard management and organic production in the cellar 3 years later. We did the change just because of our own attitude and never thought about getting certified, but now we want to proof all this work and effort and therefore started certification process with the vintage 2018.\nNext to our Netzl-wines focussing on the typicity of our origin Carnuntum and due to so many experiments with soft impact vinification methods during the last 10 years, I fell in love with ancient production styles and therefore started the natural wine range offside the classic „Netzl-wines“ in 2015.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e\u003ch3\u003eSauvignon Blanc\u003c\/h3\u003e\u003cp\u003eSauvignon Blanc is one of the world’s most recognizable white grapes, with deep roots in the Loire and Bordeaux. In the Loire, it’s the grape of Sancerre, Pouilly-Fumé, and Touraine; in Bordeaux, it often works with Sémillon to make both dry whites and great sweet wines. It has also become a major international variety, especially in New Zealand, California, Chile, South Africa, and Austria.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Sauvignon Blanc is aromatic and expressive, often marked by high acidity and a strong sensitivity to climate. Cooler sites bring out citrus, green herbs, grass, and mineral tones; warmer sites push toward tropical fruit and broader texture. It’s usually at its best when freshness is protected and the aromatics stay precise.\u003c\/p\u003e\u003cp\u003eIn the glass, Sauvignon Blanc tends to be vivid, high-toned, and refreshing. Depending on place and style, it can taste of lime, grapefruit, passion fruit, gooseberry, cut grass, herbs, smoke, or wet stone. Good Sauvignon Blanc doesn’t need to be loud — the best versions balance brightness with texture and leave a clean, savory snap.\u003c\/p\u003e\u003ch3\u003eWelschriesling\u003c\/h3\u003e\u003cp\u003eWelschriesling is a Central and Eastern European white grape, unrelated to true Riesling despite the name. It’s grown in Austria, Hungary, Croatia, Slovenia, and neighboring regions, where it can make dry whites, sparkling wines, and sometimes sweet wines.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Welschriesling is valued for its acidity and reliability. It often makes light, fresh wines, but in good sites or with botrytis it can take on more concentration and complexity.\u003c\/p\u003e\u003cp\u003eIn the glass, Welschriesling often shows green apple, lemon, pear, white flowers, herbs, and a crisp mineral edge. The best dry versions are brisk and clean; the best sweet versions use the grape’s acidity to keep richness lifted.\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48972251496699,"sku":"00077469","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fNIBlgMFPKu9AmY8jwLydXuoL-KTEQMKlfvd_hkT4yw.jpg?v=1781992428"},{"product_id":"pirouettes-eros-de-vincent-edelzwicker-blend-alsace-fr-2024","title":"Pirouettes - 'Eros de Vincent' - Edelzwicker Blend - Alsace, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ecultivated and vinified by Vincent Gross, Domaine Gross, Gueberschwihr\nVineyard: 0.5 ha blend of parcels “Gueberschwihr” (limestone; gentle slopes in full sun) and “Rouffach” (sandstone; hot and windy) with 18-year-old vines. Organic since 2011. \nGrapes:\n2024: 40% Gewurztraminer, 25% Riesling, 20% Sylvaner, 15% Pinot Gris\n2023: Pinot Gris, Riesling, Auxerrois, Gewurtraminer\n2022: Gewurztraminer (35%), Pinot Gris (25%), Auxerois (20%), Riesling (10%), Sylvaner (10%)\nMaking of (2024): Grapes are hand-harvested and sorted in the vineyards. 60% are destemmed, 40% left whole-cluster, and all are macerated for 14 days. Aged 8 months in a mix of old wood and stainless steel; no sulfites added.\nPrevious vintages saw 70% of grapes destemmed, 30% left whole-cluster, six months’ élevage.\nPersonality:\n“I loved making this skinsy Alsatian amber,” says Vincent — he sees the deeply macerated wine as a reflection of the terroir of Gueberschwihr, which “lends itself perfectly to this style of winemaking.” Beloved far and wide, its profile is tart, complex and people-pleasing.\n- Jenny \u0026amp; Francois\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eQuick facts:\nLocation: different villages all across Alsace, France\nOwner \u0026amp; winemaker: an informal association of a growing number of Alsatian growers. Founded by the renowned Alsatian winemaker Christian Binner,  run by Rémi Segura and enologists Pierre Sanchez and Xavier Couturier\nVineyard area: variable, due to the nature of the project\nVineyard management: all growers are Organic- or Biodynamic-certified\nSoils: Alsace is a geological medley of many soil types, including granite, sand, loess, gneiss, limestone, clay, etc…\nMain varieties: the classical Alsatian bunch: Auxerrois, Pinot Gris, Riesling, Sylvaner, Gewurztraminer, Pinot Noir\nWinemaking: sparkling wines made as pet-nats or crémants, Eros skin-contact whites, Tutti-Frutti blends… Always spontaneous fermentation, no fining, no filtration, no sulfur added.\n \nFun facts:\n- Christian Binner, the renowned winemaker with more than 20 years of experience, launched this project to help respectful growers in his native Alsace to make and sell soulful natural wines at friendly prices\n- It’s an open association of an ever-growing number of winemakers around Alsace, all working organically or biodynamically\n- All the wines are made in their respective cellars by the winemakers themselves, fostered by the project’s enologists\n- The name « Pirouette » symbolizes the fun they’re having with this movement, but also the mastery \u0026amp; knowhow needed to execute a good honest wine\n- Since 2023, the Lycée Viticole de Rouffach (winemaking school in the village of Rouffach) joined the project, marking an important initiative: natural winemaking is thus putting its foot in the door of the official enological curriculum in France!\n“Les Vins Pirouettes” is a collective project originally launched by Christian Binner, the renowned Alsatian winemaker (and a part of our book, of course), who’s been making legendary zero-zero wines in his Ammerschwihr winery for more than 20 years. Saddened by the sight of organic and biodynamic grapes being sold for little to cooperatives, in 2008 Christian decided to encourage these growers to make wine under their proper name instead, thus promoting the idea of soulful terroir wines made with zero nonsense both in the vineyard and the cellar. \nAlsace is a great region for this goal: thanks to the Vosges range protecting it from the West, it’s a sunny and dry area, exercising lower disease pressure on the sensitive Vitis Vinifera. And, given its colorful geology, the region is a true patchwork of soils and subsoils ranging from granite to limestone and volcanic plots. Combine it with the 13 typical local varietals and you have the ideal hotbed for a breathtaking span of flavors and styles, especially when respectfully grown; it would be a sin to let them disappear in some insipid cooperative wines.\nHence Pirouettes! A friendly, open association of an ever-growing number of like-minded vignerons. As of 2023, it consists of some twenty organic and biodynamic growers whose first names you’ll always find on the bottle, along with a title referring to the method (Pet-nat, Crémant…), cru (Bildstoecklé, Frankstein) or style of wine. The Glou Glous are—surprise surprise—highly drinkable, Tutti Frutti connotes a white blend of multiple grapes, Eros serves flamboyant macerated whites… All the wines are made with zero-additions in the winemakers’ own cellars, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez.\n“It’s important to say that Pirouette is by no means a négoce,” the team explains. “On the contrary, each cuvée is vinified at the winemaker’s own place, by their own team, respecting their history and character.” And since selling the wine is equally important yet not easy (it’s difficult to be a brand manager when you’re a full-time vineyard person), Rémi Ségura and Alicia Merimé have joined the project to spread the word and continue its successful journey throughout the world.\n« Pirouettes » is the name they chose to symbolize the fun they’re having, but also because “these wines are like beautiful artistic figures, the result of certain know-how and mastery. Pirouette is a gesture of freedom, emotion, and joy,” Christian explains. Indeed, it’s an appropriate name for this liberated movement of skillful artisans, and a beautiful legacy for the winemaker who pushed it forward.\n\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48972251627771,"sku":"00077467","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/TEtx_6P5THgnKCCURXcA45CIFZWFpaQtWVt8ah8smss.jpg?v=1781992430"},{"product_id":"fabien-jouves-skin-contact-gros-manseng-ugni-blanc-muscat-of-alexandria-cahors-fr-2025","title":"Fabien Jouves - 'Skin Contact' - Gros Manseng, Ugni Blanc, Muscat of Alexandria - Cahors, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.\nJouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.\nThe vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (an Occitan word meaning limestone plateau), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares.\nFabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations.\nFabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvées is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvée.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eUgni Blanc\u003c\/h3\u003e\u003cp\u003eUgni Blanc is the French name for Trebbiano Toscano, widely planted in France and Italy. In France it’s especially important in Cognac and Armagnac, where its high acidity and relatively neutral profile make it an ideal base for distillation.\u003c\/p\u003e\u003cp\u003eAs a wine grape, Ugni Blanc is valued for freshness, reliability, and subtlety. It can be highly productive, so quality depends on good farming and restrained yields, but it can make clean, crisp whites when treated with care.\u003c\/p\u003e\u003cp\u003eIn the glass, Ugni Blanc often shows lemon, green apple, pear, white flowers, almond, and a light herbal edge. It’s usually more refreshing than aromatic, with a dry, straightforward quality that works well in blends and simple coastal whites.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48990655217915,"sku":"00077471","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9bc0a7cb5c373893750ceb78e3ca9683_8b1fc2f4-83ad-4507-a7b1-2cb50f06964e.jpg?v=1781747740"},{"product_id":"azimut-brisat-orange-parellada-moscatel-grenache-blanc-sumoll-blanc-es-2024","title":"Azimut - 'Brisat Orange' - Parellada, Moscatel, Grenache Blanc, Sumoll Blanc - ES - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eBeautiful and direct - this is an orange wine for any patio, any salad, any apèro. Perfect. \u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\"AZIMUT is the direction that the sailorman takes watching his path forward. The AZIMUT path it’s to offer consumers a high quality Bio product. The AZIMUT route goes through buying grapes at a fair price from conscious grape growers and to elaborate them in our winery.\"\nVineyards: grapes from different areas of the Penedès:\n MARINA DEL GARRAF (coast): Mosctaell and Garnatxa Blanca\nfrom the Bartra family (Masia la Serra).\n CONCA DEL RIU FOIX (central): Sumoll Blanc from Artur\nFreixedas (Bellestar estate). Parellada from Guilamany family\n(Can Guineu estate).\n +500 COSTERS DEL MONTMELL (mountain): Parellada from\nJosep Martí and Kiko de Can Figueras. Moscatell from the Puig\nfamily (Gatalletes estate).\nWinery: elaboration in our own winery with the following commitment from the Suriol family:\n Natural fermentation with the grapes own yeasts.\n No filtration or any other physical treatment.\n No addition of any chemical with the exception of sulfites at\nthe moment of bottling at maximum 30ppm.\nAging: 3 months in underground concrete tanks\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLocation: the village of Grabuac, DO Penedés, Catalonia, Spain\nOwner \u0026amp; winemaker: Assís Suriol and his family\nVineyard area: 30 hectares (~74 acres), estate-owned + purchased organic grapes from neighbors for the Azimut line\nVineyard management: certified organic (CCPAE, since 1996), practicing biodynamics\nSoils: clay, limestone, loam\nMain varieties: traditional regional Parellada, Macabeo, Xarel-lo for whites, Monastrell, Garnacha, Tempranillo for the reds\nWinemaking: Spontaneous primary fermentation, stainless steel vats, amphorae from local clay, and concrete tanks. The sparkling wines are secondary-bottle-fermented and aged on lees in accordance with the Cava DO rules. No fining, no filtering, little to no SO2 added.\nAnnual production (approx.): 90,000 bottles for the Suriol estate wines, 120,000 for the Azimut line\n\nFun facts:\nThe estate is based in Castell de Grabuac, a medieval farmhouse built in the 15th century, where the Suriol family has been farming the property since the 1600s\nIn 1890, the infamous phylloxera pest killed all their vines, causing the owners to replant all the vineyards with American rootstock some 10 years later\nThe winery focuses on sustainability in all aspects. For example, the glass bottles are generally sourced within 100 km from the estate, and the winery has installed solar panels covering a big part of their electric supply\nThe Suriol family produces wines under two brands – the bottles sporting their name present a polished, estate-grown fruit, while the Azimut line denotes easy-going fun wines made from Suriol’s and their close neighbors’ organic grapes\nThe family also runs a small rustic hotel and a restaurant as part of the property, offering a complete Mediterranean lifestyle experience to thirsty travelers.\nMany of the European winemakers we work with have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.\nAn even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.” \nFollowing a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture. \nResiding in Penedés, an area renowned for its fine sparkling wines, the Suriols focus on secondary-bottle-fermented cavas, which are very elegant and delicately creamy thanks to their long aging on lees. Both the cavas and still wines are primary-fermented using only indigenous yeast: “We let nature choose the best yeast strains that will remain on the grape skins at the time of harvest. This way, each vineyard, variety, and vintage brings in a different type of yeast that then gives rise to a naturally vast array of flavor nuances in our wines.” The malolactic fermentation happens naturally as well, in concrete tanks rather than stainless steel; a choice that Assis explains as bringing more stability to the wine: “Concrete is without electrical charge, and the tanks offer good temperature stability especially when buried underground, as ours, are. Hence, they are perfect for slow aging with a naturally cleared and stable wine as the end result.” \nA super important part of Suriol’s natural approach is their Azimut project, named after the Arabic word for direction. And the direction here is clear: promoting organic agriculture! Using their export network as well as connections to local farmers, Assis \u0026amp; co. have created a brand of fun, easy-drinking wines made from their own and certified organic grapes that they purchase from their neighbors, thus encouraging them to pursue respectful viticulture. Based on typical local grapes and the Mediterranean diet and lifestyle, these wines are the perfect everyday dash of joy and color that can be enjoyed, as Assis would say, with a clear conscience.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache Blanc\u003c\/h3\u003e\u003cp\u003eGrenache Blanc is the white-berried form of Grenache and an important grape in southern France and northern Spain. It appears in the southern Rhône, Roussillon, Priorat, Terra Alta, and other warm Mediterranean regions, often as part of blends but increasingly as a varietal wine.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache Blanc likes warm, dry climates and can build alcohol easily, so balance depends on farming, harvest timing, and keeping enough freshness. It’s useful in blends because it brings body and texture, but it can become heavy if it loses acidity.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache Blanc tends to show pear, green apple, citrus, fennel, herbs, and a rounded, sometimes waxy texture. The best versions are not just broad; they have enough mineral or savory tension to stay refreshing. It’s a great grape for white wines that feel Mediterranean without becoming soft.\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48990656102651,"sku":"00077465","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/RUmjg3GkkqM9i9HaASEbbkbGTroWtOZxigAgIJEBAjc.jpg?v=1783704603"},{"product_id":"black-lamb-ghost-rider-slovenian-skin-contact-blend-brda-sl-2008","title":"Black Lamb - 'Ghost Rider' - Slovenian Skin Contact Blend - Brda, SL - 2008","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGHOST RIDER 2008\nGRAPES: Tocai Friulano, Rebula, Malvazija\nREGION: Goriška Brda, Slovenia\nA collaboration between Kabaj and Black Lamb to rediscover the historical fashion of Goriška Brda wines.\nVINIFICATION: Macerated with the skins for 1 year in Georgian qvevri\nAGING: 2 years in used French oak\nBOTTLED: 2012\nSULFUR: None\nPROFILE: Honey, umami, earth, esoteric\nPAIRING: Oysters, lamb or dandelions\n\n- Black Lamb Imports\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBlack Lamb Wine is a US based importer and distributor. We specialize in ancient style wine made with pre industrial technology. Lovers of indigenous grapes, unheralded terroir, skin fermented whites and savory reds. Obsessed with Georgia and Western Slovenia but we dabble elsewhere our tastes takes us too!\u003c\/p\u003e","brand":"Black Lamb Wine","offers":[{"title":"Default Title","offer_id":49120367476987,"sku":"00077873","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/eb44eebf8832ef8e421269963fddd2ba.png?v=1785524981"},{"product_id":"marto-weiss-riesling-m-ller-thurgau-silvaner-scheurebe-w-rzer-faber-bacchus-rheinhessen-de-2023","title":"MARTO - 'Weiss' - Riesling, Müller Thurgau, Silvaner, Scheurebe, Würzer, Faber, Bacchus - Rheinhessen, DE - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eNature's Gatorade (yellow)!\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\"We've said plenty about Marto and his Weiss over the years so I'll spare everyone the soliloquy. Of all the wines in my cellar, Weiss is among those I reach for most often. It's good before a meal, after a meal, with parents, while hiking, in the car, and before or after construction. Last week, my old car got a dead battery and while we were waiting for my buddy's battery to charge mine up (the old Diesel batteries take a minute), we opened a bottle of the 2023 to keep us company. At that exact moment, my neighbor Richard, an avid cyclist approaching 80, came downstairs to see what the fuss was about. The three of us drank Weiss under the sun and toasted to Marto. The car never managed to start. \"\n-Percy Selections\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGermany has a new generation of young winemakers challenging the wine worlds view on what German natural wine is, and at the forefront is Martin Wörner and his label Marto. In just 3 years, this 27-year-old is the producer on everyone’s lips in Tokyo, New York, London and Paris. His first vintage of 2016, production was a stunning 2500 bottles. Between Germany, Japan and Australia these bottles were snapped up quickly and everyone else eagerly awaited his 2017 release to begin working with him. We are incredibly lucky to have these bottles here. \nMartin comes from an agriculture background, his grandfather was a pioneer, a grape grower that was one of the first in their village of Flonheim to bottle wine under his own banner rather than selling the grapes to the co-op. Flonheim is located in the western part of the Rheinhessen, near the Nahe region. Martin’s father did not have much interest in the vineyards, making his livelihood instead farming strawberries. The family continued to maintain the vineyards, but until Martin took over in 2015, all the fruit was sold to the co-op. The Rheinhessen is the largest wine region in Germany, of its 136 villages, 133 are connected to viticulture and 20% of its area is dedicated to vines.  Summers are warm, winters mild and the annual rainfall is low to moderate, the weather conditions are deemed almost perfect. The soils are variable and distinct, changing every 100 meters or so, and range from limestone, sandstone, silt and clay through to volcanic rock. Flonheim is most famous for its sandstone quarry. Martin works 5 hectares of vines currently, all in organic farming with some biodynamic principles applied. For his first harvest he only worked with 1 hectare, by 2017 it was 3 hectares. The focus has always been on soil health and getting that right first. He uses cover crops of radishes, beetroots and turnips throughout the vineyards, on the steeper slopes it is incredibly important to assist with stopping soil erosion. Sheep are used to eat the grasses and no tilling occurs. \nDespite his young age, Martin sought out experience from some of the best producers. In 2015 he worked at Gut Oggau with Eduard and Stephanie Tscheppe and in 2016 at Matassa with Tom Lubbe. His time with Tom was to be the most influential and he still seeks his guidance when needed. Because harvest in the south of France is considerably earlier than in Germany, it provided Martin the opportunity to do 2 harvests in 2016 with the knowledge of what he had learnt very much at the front of his mind. Tom also gifted him two old demi-muds for his first harvest. Èlevage is in old barrels, foudres and Mosel casks. All work is done by hand, all the wines are unfiltered, unfined and without any additions. Under German law, Martin is unable to put the village on the label, so the rock is a nod to Flonheim and its characteristic sandstone.\n-Notes by Garneau Block Imports\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eRiesling\u003c\/h3\u003e\u003cp\u003eRiesling is one of the world’s great aromatic white grapes, most closely associated with Germany, Austria, Alsace, and parts of Australia. It’s capable of bone-dry, off-dry, sparkling, and intensely sweet wines, and it has one of the clearest abilities of any grape to transmit site, especially through acidity and mineral character.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Riesling is late-ripening and well suited to cool climates where it can develop flavor slowly while holding acidity. It’s sensitive to site, exposure, and soil, which is why the best regions often talk about individual vineyards with real precision. It can also develop noble rot, producing some of the most ageworthy sweet wines in the world.\u003c\/p\u003e\u003cp\u003eIn the glass, Riesling is usually defined by acidity, aromatics, and clarity. It can show lime, green apple, peach, apricot, flowers, herbs, honey, and sometimes the classic petrol note with age. Good Riesling doesn’t have to be sweet, and sweet Riesling doesn’t have to be heavy — the best examples feel electric, balanced, and alive.\u003c\/p\u003e\u003ch3\u003eMüller Thurgau\u003c\/h3\u003e\u003cp\u003eMüller Thurgau is a white grape created in the late 19th century and now found across Germany, Austria, northern Italy, Switzerland, and Central Europe. It was once valued mainly for reliability and yields, but in the right hands it can make fragrant, charming, low-key wines with real freshness.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Müller Thurgau ripens early and can be generous, so the best examples usually come from cooler sites, careful yields, and restrained winemaking. It’s not built for massive structure, but it can be very appealing when kept clean and lively.\u003c\/p\u003e\u003cp\u003eIn the glass, Müller Thurgau often shows green apple, pear, citrus, white flowers, herbs, and a gentle muscat-like perfume. The best versions are light, aromatic, and easy-drinking without feeling empty.\u003c\/p\u003e\u003ch3\u003eSilvaner\u003c\/h3\u003e\u003cp\u003eSilvaner is an old Central European white grape, especially important in Franken and parts of Alsace. It’s not usually a loud or aromatic variety, but that quietness can be a strength: good Silvaner is often about soil, texture, and savory detail.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Silvaner can give generous yields, so quality depends on careful farming and good sites. It often does especially well in limestone and gypsum-rich soils, where it can make wines with firmness and mineral clarity.\u003c\/p\u003e\u003cp\u003eIn the glass, Silvaner often shows pear, green apple, herbs, hay, celery leaf, almond, and a stony or earthy finish. The best versions are dry, subtle, and deeply food-friendly, with more seriousness than their modest profile first suggests.\u003c\/p\u003e","brand":"Percy Selections","offers":[{"title":"Default Title","offer_id":49159692681467,"sku":"00077894","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ag8iDdjeAW18ngaqDU2yDUgGfco-7j-ADpk20iWXH44.jpg?v=1786652278"},{"product_id":"bobinet-californie-chenin-blanc-white-blend-loire-valley-fr-2025","title":"Bobinet - 'Californie' - Chenin Blanc, White Blend - Loire Valley, FR - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\"This year, with a copious harvest of white grapes, Seb sent us the first edition of Californie Blanche, an incidental play on words for white sage in the French botanical lexicon. It is composed of Chenin Blanc with a dash of his newly planted Pinot Gris. A bottle for the table or the zinc counter, it's the perfect wine for September in California\"\n-Percy Wines Import\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe domaine is situated outside Saumur, in the village of Beaulieu. Most of the vines are within walking distance of the cellar, on the slopes of Saumur (in the Hauts de Dampierre), some are a little further, between Dampierre and Souzay.\n\n\u003c\/p\u003e\u003cp\u003eThe terroir in Saumur is distinguished by the ubiquitous tuffeau, the soft, white limestone rock that was used to build the famous castles of the Loire Valley. The tuffeau’s distinctive characteristic is its ability to restore the water reserves to the vines’ roots, which are able to dig deep down due to the softness of the stone. As limestone has a basic PH, wines from vines anchored in this type of soil are characterised by a wonderful acidity.\u003c\/p\u003e\n\u003cp\u003eBut terroir isn’t only about soil. The topography, the climate and the cultural practices of the winemaker are also factors which form the identity of the terroir.\u003cbr\u003eThe landscape in Saumur is characterised by the Loire, the great and wild river overlooked by our plots on the slopes. The region is green and lush, many forests and groves having been preserved. Our vineyards aren’t lost in a sea of endless vines. As a result, the ecosystem is abundant and very diversified.\u003c\/p\u003e\n\u003cp\u003eWe have a temperate, mainly oceanic climate, sunny and not too rainy except in exceptional cases (2012 and 2013).\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChenin Blanc\u003c\/h3\u003e\u003cp\u003eChenin Blanc is the great white grape of the Loire, especially Anjou, Savennières, Vouvray, and Montlouis, and it’s also deeply important in South Africa, where it has long been known as Steen. It’s one of the most versatile white grapes in the world, capable of dry, off-dry, sparkling, and sweet wines with real longevity.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chenin buds early and ripens late enough that site and season matter. It keeps acidity naturally well, which is a major part of its usefulness across styles. In the right conditions, it can also develop noble rot, making some of the world’s great sweet wines without losing freshness.\u003c\/p\u003e\u003cp\u003eIn the glass, Chenin can show apple, pear, quince, citrus, honey, wool, lanolin, chamomile, and a stony, savory edge. The best dry versions have tension and texture at the same time; the sweeter versions can be rich without feeling heavy. Chenin is one of those grapes that can look simple on paper but becomes deeply expressive in the hands of thoughtful growers.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49159692714235,"sku":"00077893","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0f4286e7bcc5015d6e758c7bf2f66184.jpg?v=1786155274"},{"product_id":"agricola-luyt-carrizal-moscatel-chasselas-semillon-torontel-maule-valley-cl-2025","title":"Agricola Luyt - 'Carrizal' - Moscatel, Chasselas, Semillon, Torontel - Maule Valley, CL - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eBrilliant wine! So alive and energetic. Like sunshine quenched in citrus\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFarming: Organic (not certified)  \nVine Age: 100–200 years  \nSoils: Sand and clay  \nFining\/Filtration: Light, non-sterile filtration at bottling  \nSO₂: Added after fermentation for transport, during cellar racking, and at bottling  \n\n\u003c\/p\u003e\u003cp\u003eWinemaking:\u003cbr\u003eThe fruit is harvested by hand and manually destemmed using a zaranda, a traditional mat used to separate the berries from the stems. The wine undergoes a three-week spontaneous fermentation and maceration with indigenous yeasts in open wooden lagares at the vineyard site.\u003c\/p\u003e\n\u003cp\u003eIt is then racked into wooden tanks called pipas—hence “Pipeño”—or stainless-steel tanks for transport to the bottling facility. Shortly after fermentation, the wine is lightly filtered and bottled for release in a fresh, primeur style.\u003c\/p\u003e\n\u003cp\u003eSO₂ additions are minimal: 0.5 g\/hL after fermentation for transport, 0.5 g\/hL during cellar racking, and 1–2 g\/hL at bottling.\u003c\/p\u003e\n\u003cp\u003eFun Facts:\u003cbr\u003eTraditionally made for immediate consumption, Pipeño was once used disparagingly to mean “peasant wine” and is most commonly associated with the País grape. Louis-Antoine has helped reclaim the term by highlighting distinctive terroirs and the farmers who tend them.\u003c\/p\u003e\n\u003cp\u003eEach one-liter bottle bears the name of a subregion and contains either purchased fruit vinified by Louis-Antoine or finished wine made by the grower.\u003c\/p\u003e\n\u003cp\u003eFor Carrizal, farmer Ernesto Soto tends organic, dry-farmed bush vines ranging from 100 to 200 years old. The vines grow in sandy clay soils rich in decomposed granite in the Carrizal subzone of the small Itata wine region.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLouis-Antoine Luyt\u003cbr\u003eI travelled all around to talk to landowners, and they told me they never produced for themselves, partly because they could not compete with the prices of cooperatives. So, they were obliged to sell their grapes. The more I got to know, the more dedicated I became to fight for the independent viticulture. To protect the old vineyards from getting torn out. Especially, the nearly forgotten and highly neglected ‘País’ vines.\u003cbr\u003eI was told it was impossible to make good wine out of it. And I shouldn't even think about being able to sell them. My thought was: ‘challenge accepted…’\u003cbr\u003eI went to Beaune to study oenology, where I met Matthieu Lapierre and many other likeminded spirits. I did my internship at Domaine Marcel Lapierre and learned about making wine that respects the land, nature, tradition, is made with minimal intervention in the cellar, and breaks away from the conventional along the way. This is exactly what I wanted to bring back to Chile. And so, in 2006, with the support of my cousin Matthieu de Genevraye who believed in my mission, I did.\u003cbr\u003eMy main objective was to safe the old vineyards and to create good wines made from native varieties. To motivate landowners to take a chance, to abandon the construction of selling their fruit in favour of making their own wines with me. Creating communities that assured the family, while developing wines respectfully made. Collaborating with them, building a lasting relationship that was fuelled by curiosity and excitement. Reinvigorating a culture that was on its way to cease to exist.\u003cbr\u003eIn turn, I wanted to share with them my traditions, so I started teaching them the Beaujolais method and they taught me ancient Chilean vinification. Still, to this day we make wines in both manners, so you can taste and experience both of our roots and traditions.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSemillon\u003c\/h3\u003e\u003cp\u003eSémillon is a major Bordeaux white grape and one of the great grapes for both dry and sweet wine. In Bordeaux it’s often blended with Sauvignon Blanc, while in Sauternes and Barsac it forms the backbone of some of the world’s most famous botrytized sweet wines. Australia’s Hunter Valley has also built a singular dry, ageworthy style around it.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Sémillon has relatively thin skins and can be susceptible to botrytis, which is either a problem or a gift depending on the wine being made. It usually has moderate acidity and a broad texture, so blending with Sauvignon Blanc can add lift, while careful dry examples rely on restraint and balance.\u003c\/p\u003e\u003cp\u003eIn the glass, Sémillon can show lemon, fig, pear, lanolin, beeswax, herbs, and toast with age. Young dry versions can be quiet and citrusy, but the best bottles develop remarkable savory, honeyed, and waxy complexity over time.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49159692779771,"sku":"00077891","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f3f26a9e0928da1368a6769cb71a51bc.jpg?v=1786155288"},{"product_id":"fongoli-biancofongoli-trebbiano-grechetto-montefalco-umbria-it-2025","title":"Fongoli - 'Biancofongoli' - Trebbiano, Grechetto - Montefalco, Umbria, IT - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/cantina_fongoli\" target=\"_blank\"\u003e@cantina_fongoli\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eDrew's favorite weekday wines are Trebbiano with skin contact from Umbria. The perfect wine for contemplation, meditation, and conversation without really any fuss or fanfare. \u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFarming: Certified biodynamic  \nVine Age: 40 years  \nExposure: Southeast  \nSoils: Clay and limestone  \nFining\/Filtration: Unfined and unfiltered  \nSO₂: No sulfur added  \n\n\u003c\/p\u003e\u003cp\u003eWinemaking:\u003cbr\u003eThe must ferments on the skins for two days with indigenous yeasts in open vats before being separated from the skins. The juice and skins then continue fermenting separately in open vats without temperature control.\u003c\/p\u003e\n\u003cp\u003eThe finished wine is returned to its fine lees and aged in stainless-steel tanks for several months. It is clarified through racking and oxygenation before bottling.\u003c\/p\u003e\n\u003cp\u003eFun Facts:\u003cbr\u003eThe Grechetto and Trebbiano Spolentino grapes are harvested by hand and vinified separately, with Grechetto picked in September and Trebbiano Spolentino in October. The wine is bottled under the waning moon in April.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe’ve known Giampiero Bea from Paolo Bea in Montefalco since the early nineties and have been fans of his wines even before that. Throughout the nineties into the aughts, we would ask “Giampiero, is there no one in Umbria working the way you do and making real wines?” The response was always a half-hearted pause in the guise of rumination and then a definitive “No.” We imagine his response remains the same today.\u003c\/p\u003e\n\u003cp\u003eOver the course of time Montefalco wines have been driven in demand in good part because of Bea’s great work and as a result there’s been a blossoming of wineries and vineyards. It was the Etna before there was ETNA! The trendy region for the in-the-know wine group. Since the late nineties, it seemed the area was taking a turn for the worse - spoofy wines, made for quantity and consistency rather than terroir. But more recently, there is a swing back to less immediate, more traditional and stoic wines – the wines that actually express the work in the vineyard and the grape and soils of the region.\u003c\/p\u003e\n\u003cp\u003eAngelo Fongoli is the fourth generation to be making wine at the Fongoli family estate. Since the early 2010’s, Angelo has taken the estate--that was, of course, until the eighties a poly-cultural farm using conventional systemic viticulture, then moved towards an almost monoculture farm--back to a more diverse farming culture concentrating on biodynamic techniques.  The estate is now almost 40 hectares of vines, vineyards, olive trees, forest and natural truffle production. About 20 of these hectares are now planted in traditional grape varieties of the region – Trebbiano Spoletino, Grechetto, Sangiovese, Montepulciano and Sagrantino – the oldest of which are more than 40 years old. The vines have been certified organic by Ecocert since 2013, and since then only the use of sulfur and limited copper on the vines, the planting of soveccia - legumes, grains and other nitrogen-rich, complex-rooted plants that open the soil and add nutrients.  More recently, Angelo with his wife Letizia have begun working the farm completely in biodynamic techniques, seeking quality grapes over quantity production. They are fully satisfied with the results and now make the wines without the addition of sulfur  or any other enological products.\u003c\/p\u003e\n\u003cp\u003eThe vinifications range from stainless steel with and without temperature control to aging in barrels or demi-muid. They also make two wines in anfora that are made in the nearby town of Deruta – Maceratum for the 100% Trebbiano Spoletino white and Fracanton for the 100% Sagrantino red made in the style of his grandfather and great-grandfather. There is also a 100% Trebbiano Spoletino metodo ancestrale frizzante refermented in bottle using reserved must. There are also still red and white wines – notably some very traditional Montefalco Rosso, Bicunsio, and a Riserva, Serpullo.\u003c\/p\u003e\n\u003cp\u003eTasting the wines, we have to say that we think Giampiero is not entirely right. There are winemakers in Umbria with the dedication and respect to their vineyards, terroir and traditional wines. The wines that Angelo and Letizia are making are among the finest from the entire region.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLouis Dressner Imports\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\n\u003ch3\u003eTrebbiano\u003c\/h3\u003e\n\u003cp\u003eTrebbiano is a broad name covering several Italian white grapes, with Trebbiano Toscano and related varieties planted widely across Italy and beyond. It has often been associated with simple, high-acid white wines, but better farming and lower yields can reveal more texture and character than its reputation suggests.\u003c\/p\u003e\n\u003cp\u003eIn the vineyard, Trebbiano is valued for productivity and acidity. Those traits made it useful in many traditional wine regions, but they also mean quality depends heavily on site, crop level, and how seriously the fruit is treated.\u003c\/p\u003e\n\u003cp\u003eIn the glass, Trebbiano is usually dry, fresh, and relatively subtle, with lemon, green apple, pear, almond, herbs, and sometimes a lightly waxy or saline edge. The best versions are clean, savory, and food-friendly rather than loudly aromatic.\u003c\/p\u003e\n\u003ch3\u003eGrechetto\u003c\/h3\u003e\n\u003cp\u003eGrechetto is a central Italian white grape, especially associated with Umbria and parts of central Italy. It’s often used in blends but can be compelling on its own, particularly when producers lean into its texture and savory, nutty side.\u003c\/p\u003e\n\u003cp\u003eIn the vineyard, Grechetto tends to have relatively thick skins, which can give the wines body, phenolic grip, and some resistance to disease. That structure makes it useful for dry whites with more presence than simple acidity-driven styles.\u003c\/p\u003e\n\u003cp\u003eIn the glass, Grechetto often shows pear, apple, lemon, almond, chamomile, herbs, and a lightly waxy texture. The best versions are dry, savory, and quietly substantial, with a gentle bitter finish that works well with food.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49159693041915,"sku":"00077888","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f5e7a38b715bc8361f24a461a25ffb80.jpg?v=1786155301"},{"product_id":"enoz-l-attimo-falanghina-igt-roccamonfina-campania-it-2025","title":"Enoz - 'L’Attimo' - Falanghina - IGT Roccamonfina, Campania, IT - 2025","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEnoz is an anagram of owner Roberto Zeno's surname.\nThe farm is located in the territory of the municipality of Sessa Aurunca in the heart of Campania Felix and in particular of the Ager Falernus that extended to Capua. The soils are located on the slopes of the extinct volcanic complex of Roccamonfina. The loose soils of volcanic origin are ideal for vines, which have been cultivated here since ancient times. These are the lands of Falerno the most prized wine for the Romans.\nIn 2013 Roberto decided to leave a corporate job in Naples to buy the masseria and renovate both the surrounding countryside and the housing structures that were practically in ruins. Today the property covers about 22 hectares, 5 of which are dedicated to vineyards while the remainder are used for olive groves, wheat and legumes.\n\n\u003c\/p\u003e\u003cp\u003eOur family\u003cbr\u003eOur story begins with Grandfather Roberto, a man dedicated to cultivating vines and producing authentic and genuine wines. This tradition was then devotedly carried on by my father Giuseppe, and now it is in my hands, Roberto, and those of my daughters, who represent the future of our company.\u003c\/p\u003e\n\u003cp\u003eOur Mission\u003cbr\u003eEvery day, with dedication and pride, we work to offer eco-sustainable and high-quality products. Our mission is to create wines that are not only a pleasure for the palate but also a symbol of our family history and our deep connection to the land. \u003c\/p\u003e\n\u003cp\u003eOUR COMMITMENT\u003cbr\u003eWe cultivate our vines with deep respect for nature, producing healthy and natural wines through the exclusive use of indigenous yeasts and with low sulfur content. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49168115925243,"sku":"00077884","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/53ed48e397f3b17df88e19de0712e9c5.png?v=1786486368"}],"url":"https:\/\/satellitesb.com\/collections\/orange-skin-contact.oembed?page=2","provider":"Satellite SB","version":"1.0","type":"link"}