{"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":"tiago-teles-raiz-loureiro-bairrada-pt-2018","title":"Tiago Teles - 'Raiz' - Loureiro - Bairrada, PT - 2018","description":"Bairrada Branco, \"Raiz”\n100% Loureiro\nFrom the same vines as the ‘Raiz’, the grapes are hand-harvested in mid-September, not de-stemmed, spend two months in concrete tanks macerating and fermenting, with indigenous yeasts, before being aged on lees for 11 months in concrete tanks. Not fined or filtered.\n\n---\nIt had always been Tiago’s dream to own his own vineyards and find himself through the wine. In 2012 he got the opportunity and, in partnership with his father, began planting himself in the Bairrada. Tiago holds two qualities above all else: freedom and friendship, both gained out of their family’s history and passion for the sea.  It is this motivation that leads them to craft wines with ethical relationships, starting with the treatment of the vines all the way down to the final product in the community. In the cellar they aim to allow the wines to make themselves, setting aside anything that might distort the true expression of the grapes, while keeping an open mind to new methods that might pop up. Here co-fermentation is typical, without pumping in order to gain greater cohesion in the blends and then followed up by rest in used oak barrels for 6 months. Like their relationship with the sea, they aim to create wines of pleasure.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423084408993,"sku":"00071481","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0068.jpg?v=1601097082"},{"product_id":"bott-frigyes-just-enjoy-gewurztraminer-welschriesling-juznoslovenska-sk-2019","title":"Bott Frigyes - 'Just Enjoy' - Gewurztraminer, Welschriesling - Južnoslovenská, SK - 2019","description":"I want everyone to sit on the deck overlooking the Danube River at the Bott Frigyes household and drink wines like this. This is from vineyards planted on the southern side of the Mužla hill and in between the aforementioned Danube river and nearby Hron river. Made by the 3 layered “Hamburger method.” This is basically 10-15% foot trodden, 50% whole cluster, and the rest if destemmed. Kept in these layers, everything is macerated for about 6 days in open vats and just kept moist enough to manage VA and contamination. Gently pressed, everything complete fermentation and ages in neutral oak barrels. Extended lees time is really important for this style as well. Unfined and unfiltered, this is unmistakably Gewürztraminer dominant, but in a juicy, smooth, acid driven and hyper mineral fashion.\n\n---\n“We believe in the outstanding qualities and uniqueness of our region that lies next to the Garam. We would like for our wines to help the wine region reestablish its position on the European wine map.”—Bott Frigyes\n\nThe People\nAfter WWI, Hungary lost around 71% of its territory to Romania, Ukraine, Czechoslovakia (Slovakia), Yugoslavia (Slovenia, Croatia, Serbia) and Austria. Over 3 million ethnic Hungarians found themselves outside of Hungary with significant outcome on the grapes and traditions that never stopped or are now coming back to life beyond the present day borders of Hungary. On the southern slopes of the Mužsla Hills in Slovakia surrounded by the river Garam, Danube and the Ipoly rivers, is one such example: Bott Frigyes.\n\nEven the neighboring village of Béla is where Judit and József Bodó of Bott Pince began their winemaking career (ethnically Hungarian but born in Slovakia) before moving to Tokaj. Long story short, a whole bunch of things all came together with Bott Frigyes coupled with great farming, honest winemaking, and delicious wines.\n\nVineyards\nBott and his son Frici cultivate 10 hectares of vineyards next to the River Garam, at 250 metres above sea level. They are growing Furmint, Hárslevelű (Lipovina in Slovakia), Juhfark, Kékfrankos, Kadarka (cuttings are incidentally from Balla Géza in Romania who is also ethnically Hungarian), Tramini, Pinot Blanc, Sauvignon Blanc, Pinot Noir, Riesling, Sárfahér and Olaszrizling. The soil is clay on top of volcanic bedrock, which is also rich in limestone and minerals.\n\nWinemaking\nThe winemaking is certainly structured in terms of technique, although all fermentations are native, there’s zero temperature control, longer lees aging, natural settling, all oak barrel (some amphora), and bottling unfined and unfiltered with a small amount of SO2 at bottling as the only addition. For the reds, they do use the “Hamberger” method which is essentially alternating layers of whole cluster (foot stomped), topped with whole cluster, then topped with a destemmed and hand crushed layer. This achieves a semi-carbonic quality to the wines without developing too much of the banana or bubble gum often associated with carbonic. For the skin contact whites, it’s often no more than a week, and they are careful to keep it worked over to prevent VA and other flaws. The winemaking overall is tied to tradition but with a nod to modern hygiene in the cellar.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36432862347425,"sku":"00071577","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0328-hdr.jpg?v=1601165903"},{"product_id":"wavy-wines-ls-gris-pinot-gris-carneros-ca-2020","title":"Wavy Wines - 'LS Gris' - Pinot Gris - Carneros, CA - 2020","description":"100% Pinot Gris from the Reinke Vineyard in Napa Carneros AVA. Grown on pure Haire-Coombs Clay. 14 Days skin Contact with no filtering, fining, nor added SO2\n---\n## **Wavy Wines is a Los Angeles based project formed by Jude Zasadzki \u0026amp; Eliot Kessel.**\n## \n## **Organic Grapes and Native Yeast.**\n## \n## **Stay Gravy, Drink Wavy**\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38065128964292,"sku":"00071900","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0964-hdr.jpg?v=1612918974"},{"product_id":"werlitsch-freude-sauvignon-blanc-chardonnay-styria-austria-2017","title":"Werlitsch - 'Freude' - Sauvignon Blanc, Chardonnay - Styria, Austria - 2017","description":"\u003cp\u003eBiodynamic farming on steep hills in Styria gave rise to this wine called Freude (joy). Sauvignon Blanc (70%) and Chardonnay (30%), grown on chalky marl, skin-fermented in tank, then pressed and aged on its fine lees in large oak casks for two years.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eA word from Alice Feiring on Werlitsch: \"Werlitsch is a small family estate located at the south part of Austria, so called Southstyria. A beatiful land, green, full of growht and energy. All that you find in our wines too. They show up individual, are deep and complex in structur and full of liveliness. To me it is all about going deeper and deeper in our aim to work in harmony with Nature and people. This learning process is something which makes our work full of joy.\"\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38069167390916,"sku":"00071906","price":83.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0985-hdr.jpg?v=1612993541"},{"product_id":"julien-altaber-po-a-po-aligote-burgundy-fr-2019","title":"Julien Altaber - 'Po à Po' - Aligoté - Burgundy, FR - 2019","description":"\u003cp\u003eORANGE Aligoté from Derain vines at Pommard!\u003c\/p\u003e\n\u003cp\u003eHalf destemmed, half whole cluster.\u003c\/p\u003e\n\u003cp\u003eSultry and buzzing with magical vibrations!\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eJulien Altaber was not born Burgundian nor did he inherit vines, as most of Burgundy’s successful vignerons have. Raised in Auvergne by a dairy farmer, he expected his life to resemble that of his parents. But after insistence from his mother, he enrolled in trade school to study viticulture, setting his life on an unexpected path. His mother may have imagined her son at work for a lucrative Cote D’Or domaine where men in suits line up to purchase Pinot futures, but Julien always wanted to work for himself, in his own vines. Despite its idyllic appearance, the political economy of Burgundy is increasingly similar to Bordeaux or Napa, with serious barriers to entry for young vignerons with big ideas and small pockets. This is the landscape that Julien confronted after the _viticole_: the cost of land was at an all-time high and the few parcels of Pinot he could afford either lacked good exposition or were too flat to make wines of any depth. Around that time, he made the acquaintance of Dominique Derain in Saint Aubin, a pioneer of organic viticulture and natural winemaking in Burgundy and an all around charitable fellow. Dominique had always been a black sheep in the conservative world of the Cote D’Or and he found something familiar in Julien’s idealism. The two struck a deal. Julien would work as Dominique’s cellar assistant and help him tend the vines and Dominique would allow Julien to make a few barrels of wine in the basement. In the meanwhile, Dominique would help Julien find interesting and affordable parcels to purchase. In 2011, Julien found what he was looking for: an exceptional old-vines parcel of uncloned Aligote vines, close to the village of Puligny, one of the great terroirs of the Cotes de Beaune. The following year, he arranged a _fermage_, a long-term lease on a parcel of pinot noir high up in the hills of the relatively obscure Maranges AOC, from which he vinifies approximately two barrels per year. And in the mean while, Julien has established hands-on relationships with a small circle of growers in and around Saint Aubin and in the Cote Chalonaise, from whom he buys fruit for negoce cuvees. Here, a few words about sourcing are necessary. In the smoke-and-mirrors world of Burgundy negociants, Julien’s work is totally transparent. He demands organic farming without exception and prefers recurring relationships to one-off deals. His Bourgogne Blanc, for instance, has been sourced from Vincent Talmot’s lovely organic vineyard at Montbellet for the last 5 years and his Puligny-Montrachet is purchased from Renaud Boyer, a long-time friend and fellow natural winemaker in his own right. There’s a subtlety in these Burgundies that bears an obvious resemblance to Julien’s mentor, Dominique Derain. At the same time, though, there’s an incredible energy and liveliness that results from Julien’s gentle, hands-off cellar work. He believes that Burgundies are at their best without chaptalization, even if nature gives him a mere 11% alcohol, as is often the case in Maranages. Fermentation is always spontaneous and sulfur is generally avoided entirely. Finally, the wines are left unfiltered to showcase the aromatic complexity of Julien’s unique terroirs.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38069974991044,"sku":"00071921","price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1012-hdr.jpg?v=1613005192"},{"product_id":"paolo-bea-lapideus-trebbiano-spoletino-umbria-it-2017","title":"Paolo Bea - 'Lapideus' - Trebbiano Spoletino - Umbria, IT - 2017","description":"“Lapideus” Umbria Bianco: Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.\n---\nReferences in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea, the senior member of the family, is the guiding force behind the production of this series of intense and idiosyncratic wines. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery.The entire property encompasses 15 hectares: 5 of which are dedicated to the vineyards, 2 to olives, and the remainder to the fruits, vegetables and grains that are grown. Sagrantino is the predominant grape, covering 60% of the vineyard surface. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white varieties. The vineyards are cultivated organically, all grapes are harvested manually and all wines are bottled without fining or filtration.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39377568792772,"sku":"00071990","price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1183-hdr.jpg?v=1615938632"},{"product_id":"pirouettes-brutal-de-jean-marc-gewurztraminer-pinot-gris-riesling-rosheim-alsace-fr-2019","title":"Pirouettes - 'Brutal de Jean Marc' - Gewurztraminer, Pinot Gris, Riesling - Rosheim, Alsace, FR - 2019","description":"The Brutal wine corporation is a loose conglomeration of natural winemakers. Once accepted into the club, the winemaker must make a wine that is brutal in some way, in other words it must be extreme. The wine must only be made in one barrel, and must have no sulfur added. Generally all the labels for Brutal wines must look the same, although a few deviations have been allowed in more recent cuvées. In this case the skin maceration involved is the extreme element of the wine. Cultivated and vinified by Jean-Marc Dreyer, Rosheim.\nVines certified oraganic by ECOCERT in 2004 and byodynamic since 2016\nSoil: Clay and Limestone\nVarieties: Gewurtraminer, Pinot Gris, Riesling \nAge of Vines: 40 years old\nYield: 40hl\/ha\nVinification Method: Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. The varieties are vinified separately, and spend about 18 days macerating on the skins, producing a nice orange\/pink color. Elevage on the fine lees for 11 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. The wine is blended a day before being bottled, Unfined and unfiltered.\n---\n“Les Vins Pirouettes” is a collective project launched by [Christian Binner](http:\/\/www.jennyandfrancois.com\/wines-2\/france\/domaine-binner\/), the renowned Alsatian winemaker (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, 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, btw: 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 we’re writing this, it consists of 14 organic and biodynamic small 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. “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, respecting its 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 has joined the project to spread the word and is supported by Christian Binner’s reputation.\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","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39424926089412,"sku":"00072027","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1297-hdr.jpg?v=1616274021"},{"product_id":"end-of-nowhere-say-something-albarino-vista-luna-vineyard-san-joaquin-county-ca-2020","title":"End of Nowhere - 'Say Something' - Albariño - Vista Luna Vineyard, San Joaquin County, CA - 2020","description":"2020 Albariño from the Vista Luna vineyard in San Joaquin county. A skin fermentation wine.\nCCOF Certified Vineyard\n\n---\nLittle John Lane \u0026amp; The End of Nowhere are a homecoming story. After years spent working as a firefighter and lighting designer, I fell in love with wine in New York City while bartending my way through graduate school.\nSeveral years later, when long nights behind the bar became draining instead of exciting, I was hunting for ways to keep my passion for wine alive, and returning to California started sounding pretty good. As a Certified Sommelier, I knew California produced some fantastic wines, and as a native to Amador county I was certain the area had potential to grow.\nSo in June of 2014 I packed up my apartment and headed home to start Little John Lane Vineyard, driving across the United States (and tasting as much local wine I could find) ready to plant vines on the property surrounding my childhood home in Pioneer, California. Nestled in the Sierra Foothills of Amador county, the region’s wine history dates back to the Gold Rush.\nWhile Amador is known for Zinfandel, I believe the higher elevations are the perfect haven for Rhone varieties which is my focus on the home property, where I am planting ten acres of vines with my family. From classics like Syrah and Grenache to obscure varieties like Picpoul and Clairette Blanche my goal is to produce distinct wines that showcase the unique environment of the foothills, with minimal intervention in the winery.\nAt Little John Lane, I’m committed to practicing organic farming and treating the land with more than a little love–I grew up in these hills, and I’ll do whatever it takes to preserve them for future generations, even if that means I spend a lot more time on my knees pulling weeds.\nWhile my home vineyard comes of age, I started The End of Nowhere label to showcase grapes grown by other small farmers in the Sierra Foothills. The goal of the label is to approach well known varietals in a different way, showing their full range. The wines are made by native yeast fermentations, and are not fined, filtered or modified save for minimal SO2.\nFor many, wine is liquid travel. For me, it’s home. I hope you enjoy Little John Lane and The End of Nowhere wines until the last sip.\nCheers,\nChris Walsh\n_[Chris@LJLwine.com](mailto:Chris@LJLwine.com)_\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39573911634116,"sku":"00072122","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1585-hdr.jpg?v=1618687350"},{"product_id":"cardedu-bucce-vermentino-nasci-sardinia-it-2020","title":"Cardedu - 'Bucce' - Vermentino, Nasci - Sardinia, IT - 2020","description":"_Bucce_ means skins, as in macerated on the skins \/ _macerato sulle bucce_. This macerato \/ orange wine is very drinky: sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary and myrtle, i.e. _macchia mediterranea_. Steamed c_ozze_ anyone?\n\n---\nSergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, where soils are crumbling granite near the coast, and schist in ragged-dry cliffs around Jerzu.\nSardinian producers are now catching up in popularity to those of Italy’s other large island, Sicilia. One difference that remains is that Sardinia remains more ‘lost in time.’ Cardedu balances on that edge of being traditional but also thoughtful, especially considering today’s warmer climate. In the last few vintages – extremely hot and dry – Cardedu has made lower alcohol wines by picking earlier and careful vineyard management. The result, thankfully, isn’t overtly 10% hipster juice without terroir. Sergio says, it’s just wine that tastes more like the cool vintages he enjoyed in the ’70’s.\nHere’s a back story that helped me to understand this producer’s wines better: I asked Sergio before a visit if he could help me fulfill one of my culinary bucket-list items: to eat the infamous, and illegal, Sardinian cheese [Casu Marzu](https:\/\/en.wikipedia.org\/wiki\/Casu_marzu) in Sardinia.\nThe first time I heard of Casu Marzu , it seemed like something Keyser Söze would eat for breakfast. For the uninitiated, it’s a spreadable Pecorino cheese, made in the sheep’s own stomach, that becomes extremely creamy due to a colony of live maggots that act as an army of chefs with stick blenders. One eats around the maggots.\nAt one point during that visit, Sergio smiled mischievously as he lathered some more Casu Marzu on the local crispy flat bread called Carasau. He then poured me some of this macerated house orange wine he called ‘Bucce’ (Bucce means skins):\n‘You need a wine that goes down by the bucket to eat maggot-filled Casu Marzu, but also a wine that has enough character to stand up to it.’\nAnd, that’s how I’ve always thought of all the Cardedu wines: super drinkable, but also with enough character to stand up to that archaic Casu Marzu cheese.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":40111015362756,"sku":"00072367","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_2098-hdr.jpg?v=1625861569"},{"product_id":"domaine-cinq-peyres-el-dorado-mauzac-gaillac-fr-2018","title":"Domaine Cinq Peyres - 'El Dorado' - Mauzac - Gaillac, FR - 2018","description":"The atypical cuvée of the Cinq Peyres estate.\n100% Mauza.\nOrange wine with citrus notes. Elegant tannins. 10 days of carbonic maceration and 30 days of skin maceration\n---\nIn the heart of the thousand-year-old Gaillac vineyardIn, the Cinq Peyres estate is located on the heights of the Cordais plateau, in Cahuzac-sur-Vère. The name of the estate comes from the richness of our terroir and the different limestones that compose it.\nFrom vines to wine, our approach is intended to be virtuous for the environment and for the grapes. The vinifications are sulfur-free and take place spontaneously thanks to the yeasts naturally present on the grapes. Hygiene and tasting are at the heart of the work in the cellar. We attach great importance to the pace of nature, good soil health and balance and the development of biodiversity.\nOur conception of wine is above all that of sharing, terroir and conviviality. The estate welcomes all those who wish to discover the work of the vineyard, the cellar or simply drink cannons.\nTillage\nIn the autumn, we work the soil by sowing green manure, composed of about thirty different species, which we reuse from year to year. The objective is to preserve diversity, and therefore the balance of flora and insects. These fertilizer seedlings are rolled in the spring forming plant cover, and root systems allow us to aerate and feed our soil.\nThe Grafting\nThe gesture of the hand gives meaning to the work of the earth. For several years, we have been planting American rootstocks to which we give the time necessary to develop a solid root network capable of feeding on calcareous soil. These plants are then grafted into place, from local grape varieties resulting from mass selections on the most beautiful vines of the appellation. The practice of grafting in place is for us a way to abandon the nursery, the poverty of its clones and the coldness of its mechanical welds in favor of genetic diversity and the ancestral winemaker's gesture of grafting, a symbol of the fusion between roots and leaves.\nBiodynamics\nMore than an agricultural practice, biodynamics represents for us a return of peasant common sense and a contact with our place. A whole part of the estate is devoted to local fauna, insects and vegetable and floral production, especially for our preparations based on comfrey, nettle, yarrow and horsetail.\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":40148827898052,"sku":"00072388","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_2158-hdr.jpg?v=1626392537"},{"product_id":"kabaj-ravan-goriska-brda-sl-2016","title":"Kabaj - Ravan - Goriška Brda, SL - 2015","description":"\u003cp\u003eIf you like orange wines, sexy wines, or expressive wines... you're going to dig it. \u003c\/p\u003e\n\u003cp\u003eGrape variety: 100% Ravan\u003cbr\u003eHarvest: manual, the first half of September\u003cbr\u003eVinification: maceration – 7 days (inox, wood, concrete)\u003cbr\u003eAgeing\/maturing: 24 months in 225 l oak barrels (French oak) and additional 6 months in the bottles\u003c\/p\u003e\n\u003ch2 id=\"alcohol-content-13-0-\"\u003eAlcohol content: 13,0%\u003c\/h2\u003e\n\u003cp\u003eThe Kabaj family has grown grapes in Goriška Brda for generations. Up until the late 80’s, like most families in the region, their harvest went to the local State cooperative. Even then they enjoyed working in the vineyards and cared very much for quality. In the late 80’s Katja Kabaj married a French enologist Jean Michel Morel who she met while he was working in neighboring Collio, Italy. They decided to settled down in Katja’s childhood village of Slovrenc and establish their own winery and family. This was the same moment Slovenia was being established after the breakup of Yugoslavia.\u003cbr\u003eGoriška Brda is Slovenia’s best known wine appellation. This is due to the cross border status it shares with the more famous Italian Collio. Both Brda and Collio mean hillside. It is a vast land of verdant church topped hills spilling with vineyards, fruit orchards and groves of olives. Uniquely positioned between the Alps and the Adriatic the climate is influenced by both. Interspersed with rivers and forests the environment is clean and rich in biodiversity. Rebula and Savignonasse (Tokaj) are the premiere local varieties. Additionally many French varieties brought to the region during the Napoleonic period have found themselves at home. The cuisine is mixed; not Balkan, Austro-Hungarian or Italian but some combination of all three. Brda is a place one would hope to find special wines to justify returning.\u003cbr\u003eMany of the most iconic Collio producers have Slavic surnames. These were some of the wineries who first introduced skin contact white wines to the international market. It would be inaccurate to identify these wines as culturally Italian. They were modeled after Slovene homemade wines. Collio is one of the world’s fresh wine capitals. Fresh wine is wine made in temperature controlled stainless steel so as to preserve the fresh fruity character of a wine in a way that was not possible before the technology existed. Those wines made without this are certainly closer in character to the pre-industrial wines of the area. Kabaj makes no fresh wine.\u003cbr\u003eKABAJ is a model for what could be. Rather than taking advantage of the predictability of market tested conventional wines, they chose to champion the old ways. The first vintage was in 93’. They were drinking skin contact wines and started experimenting themselves in 97’. By 2005 they were macerating all white varieties at least a few days. Having consistently produced a range of exemplary original wines like this for about 15 years now they prove it is not necessary to make the modern fruity style of wines so ubiquitous today. They make 60,000 to 100,000 bottles annually. 30% of the production is classical renditions of Bordeaux varieties, 70% is white grapes fermented with the skins.\u003cbr\u003eDepending on the harvest they make 7-10 wines each vintage. Instead of singling out the best lots for the premium wines, all wines are composites of different vineyard locations, each contributing and supporting the ultimate wine in different ways. Millions of years ago the area was a shallow sea shore and delta. The soils are a complex mix of sedimentary flysch and marl interspersed with sandstone and limestone. The flysch and marl soils local known as “Ponka” are most prized. They farm 12 hectares spread across 7 different positions throughout the appellation. Most vineyards are terraced marl planted to mature (older than 25 years) and single guyot trained vines.\u003cbr\u003eThe general approach to farming is to create an environment for the vine to thrive and try to intervene as little as possible. Pheasants once common in the vineyard who had all but disappeared have begun returning to their vineyards. Higher more exposed vineyards can be farmed ecologically, but they are not 100 percent ecological, every year they move more in this direction. They don't spray herbicides because this evaporate and settles on the fruit. The primary fertilizer is horse manure. Elemental sulfur is applied liberally but copper very rarely.\u003cbr\u003eAll wine is fermented with native yeast and moved according to lunar cycles. Each undergo some amount of skin contact whites and reds alike. The length of skin contact varies based on variety and vintage. For the skin fermented white wines the goal is not to make extreme wine. Jean’s opinion is that if you take a bottle of wine in the vineyard, you should be able to taste the grape and then taste the wine and find the same flavors. The only big vinification difference between Ravan (Sauvignonasse), Sauvignon Blanc, Beli Pinot (Pinot Blanc), Sivi Pinot (Pinot Gris) and Rebula is length of skin contact. Yet they all look, smell and taste completely different from each other.\u003cbr\u003eAfter being racked off of the skins and finishing fermentation the wines spend a minimum of 1 year in used exclusively French barrique and complete malolactic fermentation. The process of macerating is evolving; starting in 2017 they are leaving 30 percent of the skins in tank for 5 months post malolactic because the grape skins naturally settle at the bottom and cover the lees to allow the cleaner wine at the top to be removed without disturbing the lees.\u003cbr\u003eThe style Jean brings to the KABAJ reds is reminiscent of late 80s Bordeaux, where he grew up. Brda is cool for Bordeaux varieties and Merlot is the grape that is best suited to the conditions. It is the dominant component in both Merlot and Cuvee Morel. Grapes are destemmed and fermented in stainless steel and macerated for approximately 6 weeks. Cuvee Morel is co-fermented. The wines are aged in barrique some new for 24 to 36 months. Aristocratic in style they harken back to a time when Bordeaux was Claret. Nuanced, perfumed and enduring.\u003cbr\u003eJean Michel’s interest in skin contact white wine eventually led him to Georgia, the other location where this style of winemaking has historic precedent. There he studied wine making at a monastery. He brought this knowledge and 9 of the 3,000 liter clay qvevri that Georgian wine has traditionally been vinified in. Amfora is made according to Georgian traditions. The qvevri are filled with grapes after fermentation they are sealed and left with the skins for as long as 2 years. This is the most eccentric, grand and personal wine of KABAJ.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42614636478715,"sku":"00073086","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d9622155d3d420b93e5a4cf2d2c124a2_2d57e666-4444-4cdd-9e44-ff47a4ff3ed5.jpg?v=1643408055"},{"product_id":"andreas-gsellmann-zu-tisch-skin-contact-blend-burgenland-at-2018","title":"Andreas Gsellmann - 'Zu Tisch' - Skin Contact Blend - Burgenland, AT - 2018","description":"\u003cp\u003eBlend of 31% Scheurebe, 30% Weissburgunder, 16% Sauvignon Blanc, 16% Neuburger, 7% Traminer\u003c\/p\u003e\n\u003cp\u003eSoil: Danube terrace gravel, sandy loamy soil with limestone inclusions\u003c\/p\u003e\n\u003cp\u003eManual harvest, end of August\/beginning of September 2020\u003c\/p\u003e\n\u003cp\u003eVinification: Chardonnay and Pinot Blanc spontaneous fermentation in wooden barrels and steel tanks, Sauvignon Blanc and Scheurebe fermented on the mash for 10 days. Assemblage the following spring. Aging on the fine yeast until bottling. Before filling, minimal sulphur addition, no filtration.\u003c\/p\u003e\n\u003cp\u003eAlcohol: 12,0 % vol.\u003cbr\u003eResidual sugar: 1.3 g\/l\u003cbr\u003eAcidity: 5.0 g\/l\u003c\/p\u003e\n\u003cp\u003eOrganic status: organic dynamically produced according to respect, tested by AT-BIO-402\u003c\/p\u003e\n\u003ch2 id=\"symbolically-our-zu-tisch-which-means-on-the-table-line-stands-for-enjoy-ment-joie-de-vivre-warmth-and-honesty-best-as-the-name-suggests-with-friends-over-a-good-meal-or-simply-enjoy-alone-for-us-dining-is-a-way-of-life-share-your-thoughts-your-food-and-drinks-with-others-and-your-life-will-be-filled-with-joy-great-drinking-pleasure-guaranteed-\"\u003eSymbolically, our „Zu Tisch“ (which means on the table) line stands for enjoy- ment, joie de vivre, warmth and honesty. Best – as the name suggests – with friends over a good meal or simply enjoy alone. For us, dining is a way of life. Share your thoughts, your food and drinks with others and your life will be filled with joy. Great drinking pleasure guaranteed.\u003c\/h2\u003e\n\u003cp\u003e'WITH THE STRENGTH OF OUR HANDS\u003c\/p\u003e\n\u003cp\u003eAs a winegrower, you will receive gifts from nature every year. One draws from the earth, the roots, the region. You receive the fruits of your own work. One follows the feeling of the heart when accompanying the development of the wine.\u003cbr\u003eIn my winemaking I seek to understand nature. My aim is to find a healthy balance between giving and receiving – through manual shaping, careful care and sustainable agriculture. These basic ideas are also reflected on the labels of my wines.\u003cbr\u003eIt’s the simple things that I think are great. My own bread, vegetables from the garden and free-range chickens behind the winery. This helps me to feel part of the cycle of nature.\u003cbr\u003eThe totality of the small wonders that make up the sweetness and meaning of life flows into the creation of my wines. In this way the attentive and respectful treatment of nature is transferred to the sensual pleasure of tasting and enjoying.\u003cbr\u003eThe impulse for biodynamics comes directly from my heart. I know and feel that this is the right way for me. Like the vine, I too have matured over the years in knowledge and experience.\u003cbr\u003eMy thoughts become the work of my hands. The traditional knowledge of my ancestors merges with my zeitgeist and attitude to life. This is how the authentic, tangible soul of the wine is formed. „Handwork. Mindfulness. Finesse.“\u003c\/p\u003e\n\u003cp\u003eANDREAS GSELLMANN\u003c\/p\u003e\n\u003cp\u003eBiodynamic rethinker. Manager of the winery.\u003cbr\u003eAs a winemaker, it is my personal goal to harmonize traditional winemaking with the biodynamic way of working and living. Simply to make good wine.\u003cbr\u003eOf course, it was my father who first passed on all his knowledge to me when I joined the winery in 2005. As a co-founder of PANNOBILE he recommended three things to me. First: Go your own way. Second: Go it with like-minded people. Third: Always treat nature with care and respect.\u003cbr\u003eFollowing his advice, I began to look for my own approach to agriculture – and found it in the biodynamic approach. My deeper understanding of this I learned from the pioneer of biodynamics himself, Andrew Lorand.\u003cbr\u003eIn 2007 I started to incorporate the new working methods in my vineyard and wine cellar. In view of the growing success, my father trustfully placed the winery in my hands in 2019.\u003c\/p\u003e\n\u003cp\u003eOF COURSE.\u2028BIODYNAMIC.\u003c\/p\u003e\n\u003cp\u003eRespectfully. Holistic. In harmony.\u003cbr\u003eNature is the most important factor and teacher in agriculture. To neglect it or take it for granted is a big mistake. However, leaving familiar paths and taking new directions requires a lot of courage, trust, willingness to make sacrifices and faith in oneself.\u003cbr\u003eWhen I first became aware of the way of life and working of biodynamic farming, I was fascinated from the very first moment. Over the years, increased observation, experience and trial and error in the vineyard led me to a deeper understanding of the soil and the vine.\u003cbr\u003eEvery year poses different challenges to the vine and the winemaker. Wines from hot and dry years appeal early because of their accessibility. Cooler years in turn bring advantages in the pleasant play of acidity. In this way, lively and expressive wines are created, which encourage true enjoyment and varied tasting.\u003cbr\u003eThe experience gained in this eternal change helps me to remain adaptable in my winemaking. In this way the decision matured in me to leave each vintage unadulterated and honestly in its own style. This is the only way to create wines with an authentic personality, which can fully develop their charm, taste and character.\"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42653681156347,"sku":"00073098","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/dec77f355d6e2ae23e71272a4781cd02.jpg?v=1644350295"},{"product_id":"montenidoli-tradizione-vernaccia-san-gimignano-tuscany-it-2020","title":"Montenidoli - 'Tradizione' - Vernaccia - San Gimignano, Tuscany, IT - 2020","description":"\u003cp\u003e“We are back to the old way of Vernaccia, which was vinified like a red. In the past you had to wait to drink it after summer, and, if it was not yellow enough, you had to put some caramel with it in order to add colour. Today it is still a rich, exuberant and pleasant white wine.”\u003c\/p\u003e\n\u003cp\u003eProduction zone San Gimignano\u003cbr\u003eSoil composition Calcareous with marine sediments\u003cbr\u003eAverage production 25000 bottles of 0,75 lt\u003cbr\u003eAverage vineyard altitude 800-1100 feets asl \/ 250-350 mamsl\u003cbr\u003ePlanting density 2200 per acre \/ 5500 per ha\u003cbr\u003ePruning system Spurred cordon\u003cbr\u003eComposition 100% Vernaccia\u003cbr\u003eFarming Strictly organic\u003cbr\u003eCertified by ICEA\u003cbr\u003eVinification Maceration with the skins\u003cbr\u003eRefining In glass lined concrete vats\u003cbr\u003eAging In the bottle\u003cbr\u003eVisual Golden straw yellow\u003cbr\u003eBouquet Herbal and almond perfumes\u003cbr\u003eOn the Palate Rich and dry, with a long aftertaste\u003c\/p\u003e\n\u003ch2 id=\"wine-food-pairings-mediterranean-cuisine-based-on-olive-oil-fried-and-raw-fish-sushi-oysters-and-shell-fish-iron-rich-and-tannic-vegetables-\"\u003eWine-food pairings Mediterranean cuisine based on olive oil, fried and raw fish, sushi, oysters and shell fish. Iron, rich and tannic vegetables.\u003c\/h2\u003e\n\u003cp\u003eELISABETTA FAGIUOLI is the living metaphor of her land, and she greets you, as the land welcomes you, with a smile that testifies to her joy in extending you hospitality. She shares with you her vision of the world, and impresses you with the same quiet strength that millennial culture of winemaking possesses. And you accept her for the elegance of her eloquence and gestures. She knows how to be firm and tough, going against the stream and standing alone, but is never unpleasant, never violent, with the same demeanor as the timeworn towers of San Gimignano across the valley from her property, towers grafted miraculously to the slopes of the hills harmoniously planted in vines and olives… On Poggio di San GimignanoLUIGI VERONELLI: I Vignaioli Storici , 1989\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42653723164923,"sku":"00073103","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/e9cbfedd6ef9e7a8fe39fe6200732386.png?v=1644350988"},{"product_id":"k-wechsler-fehlfarbe-scheurebe-rheinhessen-de-2020","title":"K. Wechsler - 'Fehlfarbe' - Scheurebe - Rheinhessen, DE - 2020","description":"\u003cp\u003eScheurebe (a cross between Riesling and Bouquette) is an amazing grape. Offering so much of the joy that comes with Sauvignon Blanc with an elemant of more tropical fruit and density that is somehow always unexpected and exciting. \u003c\/p\u003e\n\u003ch2 id=\"it-s-a-classic-orange-wine-with-elements-of-semi-aromatic-orange-sorbet-with-blossoms-intense-acidity-makes-the-mouth-water-and-the-cheeks-pucker-it-s-a-delicately-clouded-wine-in-the-glass-somehow-like-fresh-squeezed-orange-juice-\"\u003eIt's a classic orange wine with elements of semi-aromatic orange sorbet with blossoms. Intense acidity makes the mouth water and the cheeks pucker! It's a delicately clouded wine in the glass, somehow like fresh squeezed orange juice. \u003c\/h2\u003e\n\u003cp\u003eKatharina Wechsler’s enviable Rheinhessen vineyard holdings are in what may be today’s most famous dry Riesling area (mostly thanks to local luminaries, Klaus-Peter Keller, and Philipp Wittman), with highlights that include a big slab of the grand cru vineyard, Kirchspiel, and perhaps the most coveted of all recognized grand crus, Morstein. Between these two extraordinary vineyards, her family owns in its entirety a large vineyard, called Benn. Located between Morstein and Kirchspiel, lower on the slope, only the upper section of Benn is on the strongly calcareous sections planted to Riesling, while much of the lower slopes are a patchwork of many different grape varieties she loves to play with in her cellar, concocting a range of pure pleasure and fun, like her savory orange wines and other more “natural” wine bottlings. The highlight of her range is of course the classically styled dry Rieslings imbued with ornate lines and a deep, terroir drive. \u003c\/p\u003e\n\u003cp\u003eWe were first referred to Katharina’s wines through some local German friends and long-time followers of Klaus Peter Keller. Over the years, they put many Rieslings in front of me that fell a little short of what I was in search of, but with Katharina’s wines they nailed it. We’ve been selling many great dry Riesling producers for more than a decade, some of the highlights being Klaus-Peter Keller, Emrich-Schönleber and Clemens Busch, so we carefully examined Katharina’s wines over a three-day period of repeated tastings, and it was clear the moment they were open that we had a winner. As the days passed, they continued to deepen in complexity and refined nuances, their core power spearheaded principally by the full flex of limestone bedrock.\u003c\/p\u003e\n\u003cp\u003eA New 18th Century Winery\u003c\/p\u003e\n\u003cp\u003eKatharina’s approach to wine is unique. She grew up in a grape-growing environment and observed her parents’ stress during each year’s challenge, which was mostly crop losses to unfavorable weather. The Wechsler’s main source of income was producing for the bulk wine market, but in an effort to offset the unpredictability of grape growing they also cultivated grains and vegetables to better ensure annual income. The objective in grape growing was to achieve a certain sugar level (Prädikat) in order to sell for higher prices. Wine consumption was absent in the family’s daily life, and Katharina and her other siblings had little interest in continuing the family business that had begun in the eighteenth century.\u003c\/p\u003e\n\u003cp\u003eAfter finishing high school, Katharina was off to Paris for a year to study French Literature and work as an au pair to earn her keep. She moved back to Stuttgart to study Social and Political Sciences, and in 2006 she moved to Berlin for her first job working at a German television station as a Junior Editor. However, after many weekly phone calls with her mother, she started to feel the pull to return home and help continue her family’s multi-generational, humble and ever-humbling business. \u003c\/p\u003e\n\u003cp\u003eWith Berlin in her rearview mirror, she was headed home. Upon her return she met with a lot of young winemakers and began to understand the difference in lifestyle between bulk wine grape growers and growers who bottled their own wines. The latter, often in a passionate pursuit of excellence, always had a greater interaction with the outside world. She began to see a meditative life of work with her hands and her mind in the vineyards and the cellar balanced with cultural experiences by way of world travel, food, wine, and access to everything from every corner of the globe—a privileged life connected to the rest of the world from her small village of Westhofen! Everything began to click; the dreamer’s dream was alive! A romantic life in agriculture could be achieved! But first things first… \u003c\/p\u003e\n\u003cp\u003e2009 was to be her first season and she attended winemaking school in Oppenheim at the same time. Prior to acquiring her degree in 2012, she worked harvests for Weingut Gutzler in 2010, and the following year for Germany’s rarely disputed dry Riesling king in the next village, Klaus-Peter Keller. They share many of the same vineyard plots, particularly inside the extraordinary Kirchspiel and Morstein crus. Katharina explains that Keller taught her about finesse in limestone-driven white wines, and the importance of trinkfreude, the “joy to drink.” \u003c\/p\u003e\n\u003cp\u003eLittle by little, Katharina found her footing. She’s inspired by the racy, high-acid style of Keller, but her wines speak more softly and with a slower burn. One of Riesling’s many exceptional qualities is its ability to remain deeply complex while expressing a magnificent multitude of faces. Dry Riesling can be thunder and lightning with intense, multi-colored sunsets and sunrises, like Keller’s masterpieces. Katharina’s, by contrast, delivers contemplation under a fresh moonlit countryside with the shimmering orange glow of lights on the horizon and the flicker of white fire of the night’s stars above.\u003c\/p\u003e\n\u003cp\u003eKatharina’s Style\u003c\/p\u003e\n\u003cp\u003eYears away from her immersion in the bustle of Paris, with its immense history, passing the days with French poetry and literature followed by the excitement of television in Berlin, brought Katharina to engage in wine differently. She approaches it with eyes wide open to the wider world, and to spend time with her is a feast of ambiance, conversation, food, and, of course, wine; but wine is not the main event, rather a stimulant for a more open encounter. Wine without ambiance means less, and she sets the stage for each moment—to show how she likes to enjoy wine. It could be a terroir tour in the vineyards while drinking wines rendered from what lies under your feet, or Sexy MF, her Cloudy by Nature Pinot Noir rosé, in her flower garden as it wafts similarly beautiful aromas; all after a quick dip for your swollen feet after a vineyard tour in the cool and serene spring next to the garden.\u003c\/p\u003e\n\u003cp\u003eOne of Katharina’s many great interests and regular activities involves jet-setting her way around the world to enjoy the local food and drink, and she wants nothing more than to bring the taste of the world to Westhofen! A summer meal at Wechsler is no ordinary German feast; it involves freshly baked bread that reminds me of those in a Saturday morning French farmer’s market, fresh-made herb butter, baskets of lemons and limes for accenting, mounds of garlic, garden-fresh tomatoes, fresh-cut delicate lettuces, and green herbs readied for salads and dressings, or mortared for whatever comes off their grill, fueled by gnarly, old-vine stocks. The fare is fresh and light, colorful and aromatic, invigorating and full of life. For Katharina and her partner, Manuel, organic is not only the way for their food, vineyards and wines, it’s also a way of life. \u003c\/p\u003e\n\u003cp\u003eVineyard Culture\u003c\/p\u003e\n\u003cp\u003eWhile viticulture was trending toward natural and organic farming prior, her pursuit to certify it began in 2018, making 2021 the first “official” vintage. She wasn’t entirely sure about certification, but she started Biodynamic practices with the 2020 vintage. She views the holistic and preventative approach of biodynamics as an attempt to build the plants natural immunity against typical fungal diseases and whatever new climatic challenges may bring.\u003c\/p\u003e\n\u003cp\u003eWhen asked how her vineyards are different from others in the area (even those who have been working organically or biodynamically for some time), Katharina says that hers are a little more free to grow as they want and need to grow, rather than being perfectly tidy and rigidly sculpted. Each vine’s growth is based on individual needs, and to keep them all in the same uniformity may be more for the ease of the grower but not necessarily for the benefit of the plant. Soil amendments are limited to additions of their own compost from horse manure, grape pomace, and green waste. Annual plowing is made not only to manage the overgrowth of grasses and weeds but to mix in the more than thirty different herbs they plant between the rows to enrich the soil with nutrients. The augmentations toward more natural farming have resulted in lower yields and sometimes smaller berry size. Katharina cautions that while most of the time this is the case, every year is different. The most noticeable result is the greater overall natural balance of each plot, which naturally shows up in the wines.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTed Vance. The Source Imports\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42737622253819,"sku":"00073137","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/b6fd3ed1bb5ee03fefbdb6a599524278.jpg?v=1646252296"},{"product_id":"disko-flower-power-gewurztraminer-malvasia-chardonnay-santa-barbara-county-ca-2021","title":"Disko - 'Flower Power' - Gewurztraminer, Malvasia, Chardonnay - Santa Barbara County, CA - 2021","description":"\u003cp\u003eThis hot little tamale is everything we like in a skin contact wine: natural ferment, 2 weeks on skins, delicately balanced between aromatic floral and fruit notes... and entirely thirst quenching.\u003c\/p\u003e\n\u003ch2 id=\"this-is-sean-s-second-vintage-and-we-re-ready-for-more-\"\u003eThis is Sean’s second vintage and we’re ready for more!\u003c\/h2\u003e\n\u003cp\u003ewhat we are about\u003cbr\u003eDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\u003c\/p\u003e\n\u003cp\u003eAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\u003c\/p\u003e\n\u003cp\u003eKeep it classy and keep it fresh my friends. \u003c\/p\u003e\n\u003cp\u003eCheers, Sean\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42775647748347,"sku":"00073175","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/8d85444176634d978e70ac248447213c.jpg?v=1647138553"},{"product_id":"tre-monti-vigna-rocca-albana-emilia-romagna-it-2020","title":"Tre Monti - 'Vigna Rocca' - Albana - Emilia Romagna, IT - 2020","description":"\u003cp id=\"a-classic-beautifully-constructed-italian-orange-wine-plenty-of-skin-contat-15-20-days-and-a-grape-that-loves-the-touch-albana-you-do-not-see-it-everyday-but-upon-tasting-this-wine-you-definitely-will-want-to-\"\u003eA classic, beautifully constructed Italian Orange wine. Plenty of skin contact (15-20 days) and a grape that loves the touch! Albana, you do not see it everyday but upon tasting this wine you definitely will want to!\u003c\/p\u003e\n\u003cp\u003eThis 30-hectare estate located in the hills of Imola overlooking the Romagna plain specializes in the three local varietals: Albana, Trebbiano, and Sangiovese. The viticulture here is currently sustainable, while the estate is incorporating biodynamic principles more and more. Soil types are mainly sandy clay with small pebbles, which seem to be ideal for producing the crisp mineral white wines that this estate is known for. Cool nights and hot days are ideal for ripening both the Albana and Trebbiano vineyards.\u003c\/p\u003e\n\u003cp\u003e“The heart of the winery lies in the center of the farm estate in Imola, where only estate-grown grapes are vinified. All of the vineyards are managed according the principles of sustainable viticulture, which mandates inter-row cover-cropping and the lowest possible use of chemicals. In addition, recent years have witnessed surprising gains as a result of considering the phases of the moon in relation to certain vineyard management practices (one of the doctrines in biodynamic agriculture), such as hedging, planting new vines, and, in some cases, the harvest itself. The winemaking operations too, watched over painstakingly by the experienced and talented Vittorio Navacchia, are animated by a philosophy of minimal intervention. Every step is carried out with full respect not only for the integrity of the fruit, but above all for the unique character of each growing year, so that Vittorio can ensure that the final wines fully expresses all of the conditions that gave it birth.”\u003cbr\u003e-Beaune Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42783644942587,"sku":"00073178","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/a012f1c83d1f49445ae865af0e4c0368.jpg?v=1647390284"},{"product_id":"fres-co-fire-fuego-sauvignon-blanc-sonoma-ca-2021","title":"Fres.co - 'Fire Fuego' - Sauvignon Blanc - Sonoma, CA - 2021","description":"\u003cp\u003eCitrus, Grapefruit, Grass, Crushed Rocks, Gooseberry\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYUM\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 id=\"viticulture-regenerative-transition-to-organic-practices-farmed-by-eric-clouse-winemaking-9-days-on-whole-clusters-with-reverse-saigne-then-whole-cluster-pressed-elevage-was-4-months-in-neutral-french-oak-barrels-finished-dry-with-full-mlf-no-cold-stabilization-tartrates-present-no-filtration-sediment-present-13-9-abv-3-45-ph-6-2-ta-no-additives-0-0-1-of-sales-goes-to-zero-foodprint-which-supports-agricultural-climate-solutions\"\u003eViticulture: Regenerative transition to Organic practices, farmed by Eric Clouse Winemaking: 9 days on whole clusters with reverse saigneé, then whole cluster pressed. Elevage was 4 months in neutral French oak barrels, finished dry with full MLF No cold stabilization = tartrates present No filtration = sediment present 13.9% ABV, 3.45 pH, 6.2 TA No additives - 0\/0 1% of sales goes to Zero Foodprint, which supports agricultural climate solutions\u003c\/h2\u003e\n\u003cp\u003eVineyard Practices\u003cbr\u003eRegenerative grape farming is of paramount importance to the Fresh Wine Company. We work with grape farmers dedicated to changing the agricultural paradigm in Sonoma Valley, hoping to heal the earth and the community. These farmers have transitioned several properties from conventional strip spraying to regenerative and sustainable practices. Working without synthetic pesticides, conserving groundwater, and improving soil tilth to sequester carbon and protect waterways are practices central to the Fresh Wine Company's mission.\u003c\/p\u003e\n\u003cp\u003eWinemaking Practices\u003cbr\u003eFRES.CO wine is made with minimal additives and maximum transparency. The aim is to make fresh tasting wine, support our community, and drawdown carbon emissions. To accomplish this we work with neighbors, minimize waste, and emphasize sustainable agriculture. In the cellar, we make wine without commercial inputs. Generally we add only a small dose of SO2 (generally 30 ppm, solely at bottling). We ferment with native yeast and neutral barrels, and use both scientific and ancient techniques to eliminate additions. FRES.CO's goal is to produce natural wines that are delicious and true to site while using progressive business practices to incentivize positive change.\u003c\/p\u003e\n\u003cp\u003eThe Winemaker\u003cbr\u003eJack owns and operates Magnolia Wine Services, a natural wine collective in Sonoma, CA. After working 10 harvests in 5 countries, he started the Fresh Wine Co. to support local farmers and highlight Sonoma Valley's growing commitment to regenerative agriculture.\u003cbr\u003e@vino_graffito\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42814259331323,"sku":"00073195","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/c1aa72bd8c6c527fd33803228344057c.jpg?v=1648086099"},{"product_id":"glassmaker-marsanne-blend-north-coast-ca-2020","title":"Glassmaker - Roussanne Blend - North Coast, CA - 2020","description":"\u003cp\u003e“Like sun low in the sky that might be rising, might be setting. These grapes are from Mendocino and Lake Counties. They combine aromas of cara cara red oranges and wet chaparral shrubs. It’s a wine for the shade of a redwood, or a sturdy old stoop,”\u003cbr\u003eVINTAGE: 2020\u003cbr\u003eAPPELLATION: Mendocino, California GRAPES: 65% Roussanne, 20% Sauvignon Blanc, 15% Chenin Blanc\u003cbr\u003eYEASTS: Natural\u003cbr\u003eMACERATION: Roussanne and Sauvignon blanc: ten days whole cluster, Chenin Blanc: direct press\u003cbr\u003eAGED: 12 months in old barrel CLARIFICATION\/FILTRATION: Unfiltered, unfined\u003cbr\u003eADDED SO2: 25ppm\u003cbr\u003eSO2 REGIME: 20ppm mid-fermentation, 5ppm at bottling\u003cbr\u003eFARMING: Organic\u003c\/p\u003e\n\u003ch2 id=\"alcohol-content-13-1-\"\u003eALCOHOL CONTENT: 13.1%\u003c\/h2\u003e\n\u003cp\u003e\"Howdy, I’m Jonathan Walton and I made these wines! Why? Its something about loving hard work and getting dirty, then cleaning up and pretending at being fancy. Its something about participating in a community of food and wine and friends and strangers that I love and admire. Its something about afternoons every fall when I smell the air, see the darker sky and crave from the deepest levels of my being northern rhone Syrah. And its something about gratefully, critically contributing to the discursive of wine.\u003cbr\u003eGlassmaker is a family name.  It is a project that I’ve made my life and yes it does tend to get intertwined quite quickly with all my passions. Intertwined like good friends and good drinks around sturdy old tables. Intertwined like the random beautiful histories of this California.   Histories that involve wild lands and ignoble grapes. Histories that were bent by tenacious farmers and immigrants;  driven, morphing communities.  So please enjoy, keep learning and pretend with me at being here and there!\"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42814259822843,"sku":"00073193","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/cae29f83debd3779cbc030b21eabb9ab.jpg?v=1648086123"},{"product_id":"claus-preisinger-edeluftgrasundreben-gruner-veltliner-leithaberg-burgenland-at-2018","title":"Claus Preisinger - 'Edeluftgrasundreben' - Grüner Veltliner - Leithaberg, Burgenland, AT - 2018","description":"\u003cp\u003eDrew's Notes: Holy Sh•t. You just have to try this wine to understand. It's a skin contact wine but the opposite of \"natty\" this is so classically elegant and refined. I am transported by it. Soft reduction gives an essence of energy to it, the palate is endless, the fruit is sublime. It's just effing great stuff. Not cheap but a deal at twice the price... if you catch my drift!\u003c\/p\u003e\n\u003cp\u003e*\u003cem\u003eAppellation: *\u003c\/em\u003eLeithaberg\u003cbr\u003e*\u003cem\u003eVineyard: *\u003c\/em\u003eEdelgraben, Purbach am Leithaberg *\u003cem\u003eAge of vines: *\u003c\/em\u003e38 years\u003cbr\u003e*\u003cem\u003eSoil: *\u003c\/em\u003eLimestone and slate\u003cbr\u003e*\u003cem\u003eOrientation: *\u003c\/em\u003eSouth, southwest\u003cbr\u003e*\u003cem\u003eFarming Practice: *\u003c\/em\u003eCertified biodynamic\u003cbr\u003e*\u003cem\u003eVinification: *\u003c\/em\u003eUnfined and unfiltered\u003cbr\u003e*\u003cem\u003eFermentation: *\u003c\/em\u003eSpontaneous fermentation\u003cbr\u003e*\u003cem\u003eElevage: *\u003c\/em\u003eAged for eight months in 1000 liter amphora *\u003cem\u003eAlcohol: *\u003c\/em\u003e\u0026gt; 11%\u003cbr\u003e*\u003cem\u003eAcidity: *\u003c\/em\u003e\u0026gt; 5 g\/L\u003cbr\u003e*\u003cem\u003eResidual Sugar: *\u003c\/em\u003e\u0026lt; 1 g\/L\u003c\/p\u003e\n\u003ch2 id=\"-malolactic-yes\"\u003e*\u003cem\u003eMalolactic: *\u003c\/em\u003eYes\u003c\/h2\u003e\n\u003cp\u003eA surfer at heart, \u003cstrong\u003eClaus Preisinger\u003c\/strong\u003e has been making wine on the north shore of Lake Neusiedl in the Burgenland town of Gols since 2002. He converted the vineyards and winery to biodynamic production in 2006, and is Respekt Biodyn certified. Claus vinifies mostly domestic grape varieties such as Blaufränkisch, Zweigelt, Grüner Veltliner and St. Laurent,  supplemented by Pinot Noir and Pinot Blanc from both the west and east sides of Lake Neusiedl. Claus does not use any cultivated yeast, and only very slight or no dosing of sulphur dioxide. He ages many of his wines in amphora rather than wooden barrels, which he views as a conscious step back, a reduction to the essential - the grape and the soil. Reduction, minimalism and a free spirit are the guiding themes of Claus Preisinger.\u003cbr\u003e-Volker Wine Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42841950191867,"sku":"00073221","price":91.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d7aa2fffc91c566784963fcfd60dade5.jpg?v=1648696540"},{"product_id":"monastero-suore-cistercensi-coenobium-ruscum-trebbiano-blend-lazio-it-2020","title":"Monastero Suore Cistercensi - 'Coenobium Ruscum' - Trebbiano Blend - Lazio, IT - 2020","description":"\u003ch2 id=\"an-alternate-lens-into-the-nuns-terroir-ruscum-comes-from-the-same-vineyards-and-the-same-harvest-as-coenobium-but-its-juice-spends-in-excess-of-two-weeks-in-contact-with-the-skins-if-coenobium-is-a-wine-of-autumn-then-ruscum-is-its-winter-sib-ling-always-richer-and-more-substantial-notes-of-apricot-jam-white-pepper-grapefruit-rind-and-gunflint-frame-a-concentrated-almost-oily-textured-palate-and-a-zesty-acidity-contributes-to-the-wine-s-overarching-sense-of-friendliness-\"\u003eAn alternate lens into the nuns’ terroir, Ruscum comes from the same vineyards and the same harvest as Coenobium, but its juice spends in excess of two weeks in contact with the skins. If Coenobium is a wine of autumn, then Ruscum is its winter sib- ling—always richer and more substantial. Notes of apricot jam, white pepper, grapefruit rind, and gunflint frame a concentrated, almost oily-textured palate, and a zesty acidity contributes to the wine’s overarching sense of friendliness.\u003c\/h2\u003e\n\u003cp\u003eIt’s hard to believe that we are about to receive our twelfth vintage from the sisters of \u003cstrong\u003e\u003ca href=\"https:\/\/madrose.com\/producers\/italy\/umbria-lazio\/monastero-suore-cistercensi\/\"\u003eMonastero Suore Cistercensi\u003c\/a\u003e\u003c\/strong\u003e. Led by Adriana and Fabiola (pictured left), these nuns have been organically farming their five hectares of vines in Vitorchiano (an hour or so north of Rome) in the region of Lazio, for decades, but it wasn’t until our friend, \u003cstrong\u003e\u003ca href=\"https:\/\/madrose.com\/producers\/italy\/umbria-lazio\/paolo-bea\/\"\u003eGiampiero Bea\u003c\/a\u003e\u003c\/strong\u003e, began advising them in the early 2000s that their wines gained a larger audience. Today, the wines sell like hotcakes, and a ravenous fan base waits with bated breath each time new releases from the sisters are on the horizon… and justifiably so. Even before he began helping them gently refine their approach and commercialize their wines—only to the US and Japan it should be noted—Giampiero was struck by the raw frankness of a white wine produced with almost no technology. In a region rife with soulless, highly controlled, highly sulfured beverages posing as white wines, here was a wine of real character, an unadorned expression of healthy grapes grown in fascinating volcanic soil. Moreover, since we began with the 2005 vintage, the wines have only improved.\u003cbr\u003eEach time we visit with the sisters, we are amazed by their warmth of spirit, their serene energy, and the shockingly spartan nature of their operation. The “winery” is a toolshed packed to the gills with old steel tanks, fiberglass containers of various sizes, and jugs of this and that—proving yet again that it takes the barest minimum to produce a wine of character and truth.\u003cbr\u003e-Neal Rosenthal Wine Merchant\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42841950847227,"sku":"00073215","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/8ad239f1b1ef4040fdd2396f24a61b88.jpg?v=1648696611"},{"product_id":"bechtold-comme-un-rouge-pinot-gris-grand-cru-engleberg-alsace-fr-2019","title":"Bechtold - 'Comme un Rouge' - Pinot Gris - Grand Cru Engleberg, Alsace, FR - 2019","description":"\u003cp\u003eParcel Names, Slopes, and Locations: On the southern slope of the Scharrachbergheim hill, between 250-300 m in altitude\u003cbr\u003e• Soil Types and Compositions: The Engelberg is geologically isolated from the surrounding Vosges foothills, and has ooli- tique limestone deposits in limestone-clay soils.\u003cbr\u003e• Vine Age, Training, and Density: 30 years old, double guyot, 5,500 vines\/ha\u003cbr\u003e• Average Yields: 50 hl\/ha\u003cbr\u003e• Average Harvest Date and Type: Exclusively manual (one of the few in the Bas-Rhin). Harvest ranges from August-September.\u003c\/p\u003e\n\u003cp\u003eIn The Cellar:\u003cbr\u003e• Fermentation: Spontaneous, in stainless-steel tank. Cuvaison lasts 2-3 weeks.\u003cbr\u003e• Pressing: Pneumatic, whole-cluster direct pressing\u003cbr\u003e• Time on Lees: 12 months\u003cbr\u003e• Malolactic Fermentation: Spontaneous, in stainless-steel tank • Élevage: 12 months in neutral barriques\u003cbr\u003e• Press Wine: Ferments with free-run juice\u003cbr\u003e• Fining and Filtration: Unfined, plate filtered\u003cbr\u003e• Sulfur: Small dose of sulfur prior to fermentation to guard against volatile acidity and a small dose at bottling. c. 70 mg\/l total.\u003c\/p\u003e\n\u003cp\u003eIn The Glass:\u003c\/p\u003e\n\u003ch2 id=\"while-the-expected-notes-of-roasted-apples-caramal-and-spice-emerge-on-both-the-wine-s-nose-and-palate-the-engelberg-pinot-gris-is-equally-gripping-in-its-freshness-balanced-acidity-and-sa-line-mineral-backbone-\"\u003eWhile the expected notes of roasted apples, caramal, and spice emerge on both the wine's nose and palate, the Engelberg Pinot Gris is equally gripping in its freshness, balanced acidity, and sa- line mineral backbone.\u003c\/h2\u003e\n\u003cp\u003eJean-Marie Bechtold is the fourth generation to steward this traditional domaine. He began working with his father in 1980 and took the reins in 1995. The estate is located in Dahlenheim, west of Strasbourg in the slopes of the “Couronne d’Or”, a region with 2000 years of viticultural history.Among its 12 hectares of vineyards, the domaine has impressive holdings in the Grand Cru “Engelberg” site, complemented by parcels in three other vineyards: “Sussenberg”, “Obere Hund” and “Silberberg”. The most important vineyard of the village is the Grand Cru “Engelberg”, a hill rich in limestone that is famed for producing wines of elegance and structure. It has long been revered in the region and there is a mention of the Engelberg site in the main cathedral in Strasbourg, a reference dating to 890 A.D.  Domaine Bechtold is the only organic grower in Dahlenheim and Jean-Marie Bechtold is currently making the conversion to biodynamic viticulture.\u003cbr\u003eJean-Marie believes vinification and elevage must be approached as a parent raises a child: with patience, spirited attention and understanding of particular needs. He minimizes intervention during the vinification to allow the wines to express their own character and to remain faithful to the vintage. Virtually all fermentation is done in stainless steel tanks with the objective of capturing the fresh acidity and typical dry style of the region. The style is light, pure and elegant. The wines have a silky structure without being soft and they are complex without being overwhelming; they offer classic examples of the flavor and structure that defines this special terroir … cool, refined, dignified.\u003cbr\u003e-Rosenthal Wine Merchant\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42841950912763,"sku":"00073214","price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/a0729632c73121471a835fd1d30621a7.jpg?v=1648696622"},{"product_id":"kabaj-beli-pinot-brda-sl-2018","title":"Kabaj - Beli Pinot - Brda, SL - 2018","description":"\u003cp\u003eGrape variety: 100% Beli Pinot\u003cbr\u003eHarvest: manual, the first part of September\u003cbr\u003eVinification: maceration – 15 days (inox, wood, concrete)\u003cbr\u003eAgeing\/maturing: 24 months in 225 l oak barrels (French oak) and additional 6 months in the bottles\u003c\/p\u003e\n\u003ch2 id=\"alcohol-content-13-5-\"\u003eAlcohol content: 13,5%\u003c\/h2\u003e\n\u003cp\u003eThe Kabaj family has grown grapes in Goriška Brda for generations. Up until the late 80’s, like most families in the region, their harvest went to the local State cooperative. Even then they enjoyed working in the vineyards and cared very much for quality. In the late 80’s Katja Kabaj married a French enologist Jean Michel Morel who she met while he was working in neighboring Collio, Italy. They decided to settled down in Katja’s childhood village of Slovrenc and establish their own winery and family. This was the same moment Slovenia was being established after the breakup of Yugoslavia.\u003cbr\u003eGoriška Brda is Slovenia’s best known wine appellation. This is due to the cross border status it shares with the more famous Italian Collio. Both Brda and Collio mean hillside. It is a vast land of verdant church topped hills spilling with vineyards, fruit orchards and groves of olives. Uniquely positioned between the Alps and the Adriatic the climate is influenced by both. Interspersed with rivers and forests the environment is clean and rich in biodiversity. Rebula and Savignonasse (Tokaj) are the premiere local varieties. Additionally many French varieties brought to the region during the Napoleonic period have found themselves at home. The cuisine is mixed; not Balkan, Austro-Hungarian or Italian but some combination of all three. Brda is a place one would hope to find special wines to justify returning.\u003cbr\u003eMany of the most iconic Collio producers have Slavic surnames. These were some of the wineries who first introduced skin contact white wines to the international market. It would be inaccurate to identify these wines as culturally Italian. They were modeled after Slovene homemade wines. Collio is one of the world’s fresh wine capitals. Fresh wine is wine made in temperature controlled stainless steel so as to preserve the fresh fruity character of a wine in a way that was not possible before the technology existed. Those wines made without this are certainly closer in character to the pre-industrial wines of the area. Kabaj makes no fresh wine.\u003cbr\u003eKABAJ is a model for what could be. Rather than taking advantage of the predictability of market tested conventional wines, they chose to champion the old ways. The first vintage was in 93’. They were drinking skin contact wines and started experimenting themselves in 97’. By 2005 they were macerating all white varieties at least a few days. Having consistently produced a range of exemplary original wines like this for about 15 years now they prove it is not necessary to make the modern fruity style of wines so ubiquitous today. They make 60,000 to 100,000 bottles annually. 30% of the production is classical renditions of Bordeaux varieties, 70% is white grapes fermented with the skins.\u003cbr\u003eDepending on the harvest they make 7-10 wines each vintage. Instead of singling out the best lots for the premium wines, all wines are composites of different vineyard locations, each contributing and supporting the ultimate wine in different ways. Millions of years ago the area was a shallow sea shore and delta. The soils are a complex mix of sedimentary flysch and marl interspersed with sandstone and limestone. The flysch and marl soils local known as “Ponka” are most prized. They farm 12 hectares spread across 7 different positions throughout the appellation. Most vineyards are terraced marl planted to mature (older than 25 years) and single guyot trained vines.\u003cbr\u003eThe general approach to farming is to create an environment for the vine to thrive and try to intervene as little as possible. Pheasants once common in the vineyard who had all but disappeared have begun returning to their vineyards. Higher more exposed vineyards can be farmed ecologically, but they are not 100 percent ecological, every year they move more in this direction. They don't spray herbicides because this evaporate and settles on the fruit. The primary fertilizer is horse manure. Elemental sulfur is applied liberally but copper very rarely.\u003cbr\u003eAll wine is fermented with native yeast and moved according to lunar cycles. Each undergo some amount of skin contact whites and reds alike. The length of skin contact varies based on variety and vintage. For the skin fermented white wines the goal is not to make extreme wine. Jean’s opinion is that if you take a bottle of wine in the vineyard, you should be able to taste the grape and then taste the wine and find the same flavors. The only big vinification difference between Ravan (Sauvignonasse), Sauvignon Blanc, Beli Pinot (Pinot Blanc), Sivi Pinot (Pinot Gris) and Rebula is length of skin contact. Yet they all look, smell and taste completely different from each other.\u003cbr\u003eAfter being racked off of the skins and finishing fermentation the wines spend a minimum of 1 year in used exclusively French barrique and complete malolactic fermentation. The process of macerating is evolving; starting in 2017 they are leaving 30 percent of the skins in tank for 5 months post malolactic because the grape skins naturally settle at the bottom and cover the lees to allow the cleaner wine at the top to be removed without disturbing the lees.\u003cbr\u003eThe style Jean brings to the KABAJ reds is reminiscent of late 80s Bordeaux, where he grew up. Brda is cool for Bordeaux varieties and Merlot is the grape that is best suited to the conditions. It is the dominant component in both Merlot and Cuvee Morel. Grapes are destemmed and fermented in stainless steel and macerated for approximately 6 weeks. Cuvee Morel is co-fermented. The wines are aged in barrique some new for 24 to 36 months. Aristocratic in style they harken back to a time when Bordeaux was Claret. Nuanced, perfumed and enduring.\u003cbr\u003eJean Michel’s interest in skin contact white wine eventually led him to Georgia, the other location where this style of winemaking has historic precedent. There he studied wine making at a monastery. He brought this knowledge and 9 of the 3,000 liter clay qvevri that Georgian wine has traditionally been vinified in. Amfora is made according to Georgian traditions. The qvevri are filled with grapes after fermentation they are sealed and left with the skins for as long as 2 years. This is the most eccentric, grand and personal wine of KABAJ.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908102426875,"sku":"00073239","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d38605fbb5df753f62d30fd121cb18d3.jpg?v=1649970338"},{"product_id":"black-lamb-ghost-rider-by-kabaj-slovenian-skin-contact-blend-brda-sl-2009","title":"Black Lamb - ''Ghost Rider' by Kabaj' - Slovenian Skin Contact Blend - Brda, SL - 2009","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAmber style skin contact wine. Salted caramel, nori and warm pretzel. Very tannic and briny. An affordable answer for Gravner fans. BONE-FREAKIN-DRY! Endless Finish. Fascination Island!\n---\nBlack 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!\nThis wine was made with the help of the homies at Kabaj!\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":42908262760699,"sku":"00073244","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/1c0ce0765f26a5b8a764deb3e8045f6a.jpg?v=1649972662"},{"product_id":"amiran-vepkhvadze-krakhuna-imereti-ge-2019","title":"Amiran Vepkhvadze - Krakhuna - Imereti, GE - 2019","description":"\u003cp\u003eA heady textured amber wine with great freshness and carefully moderated structure. Burnt pineapple, beeswax, coconut, unusual flavors for any wine. This is the character of Krakhuna interacting with the microorganisms in the qvevri to give something special, unique to Amiran's cellar.\u003cbr\u003eVINTAGE: 2019\u003cbr\u003eGRAPE COMPOSITION: 100% Krakhuna\u003cbr\u003eCLIMATE: Sub­Tropical\u003cbr\u003eSOILS: Rich brown soil, clay, carbonic sub soil\u003cbr\u003eMACERATION \u0026amp; AGING: Spontaneously fermented with\u003cbr\u003e50% destemed skins. Macerated for 3 months, 6 months additional time in qvevri.\u003cbr\u003eALCOHOL: 13%\u003cbr\u003eRESIDUAL SUGAR: 2 g\/l\u003cbr\u003eACIDITY: 5 g\/l\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eAmiran Vepkhvadze’s Wine Cellar is located in the Imiretian village of Zestafoni in West Georgia. An attorney by trade, Amiran Vepkhvadze inherited a few hectares of Otskhanuri Sapere, a rare, indigenous varietal found only in Western Georgia. It was planted by his father and the vines are pergola trained in order to counter the humid conditions characteristic of the region. For years he sold the grapes to a large local winery. What they would pay gradually decreased until Amiran decided to start making his own wine. It remains one of the largest contiguous plots of the grape variety.\u003cbr\u003eHis vines are planted in fields near his home as well as in the nearby villages of Kinoti and Kldeeti: he grows white grapes Tsitska, Tsolikouri, Krakhuna, and the black grape Otskhanuri Sapere. Fermentation and aging of organically-farmed grapes occur in beeswax-lined kvevri. The wines receive no filtration or chemical additions.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908263022843,"sku":"00073242","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/9daca137a529f3956cc0c2da0b58ab9d.jpg?v=1649972678"},{"product_id":"scotty-boy-buellklong-grenache-blanc-chardonnay-santa-barbara-county-ca-2021","title":"Scotty-Boy! - 'Buellklong' - Grenache Blanc, Chardonnay - Santa Barbara County, CA - 2021","description":"\u003cp\u003eHeavily skin-contacted natural wine made from a blend of grapes grown in Buellton, Santa Barbara County, California. Extended maceration on the skins, native yeast, unfined, unfiltered, no added sulfites\u003cbr\u003enot to be confused with Cali-Klang, this wine is straight up Buellklong\u003cbr\u003eproudly made in Buellton, CA — the heart of Santa Barbara wine country (and spiritual birthplace of pea soup)\u003cbr\u003enose: lemon gummy bear, candied kumquat, lemon verbena\u003cbr\u003epalate: tart melon, muddled white peach, candied lemon peel, whole lotta love\u003cbr\u003eFull carbonic fermentation (18 days on skins) pressed to tank and settled for 7 months. Native yeast fermentation. Bottled unfined and unfiltered, with no added sulfur.\u003cbr\u003efeel free to serve chilled\u003c\/p\u003e\n\u003ch2 id=\"enjoy\"\u003eenjoy\u003c\/h2\u003e\n\u003cp\u003edespite the low-key vibe, we produce these wines in small batches with great attention to quality and craft. vinified and blended in various exotic, exciting and delicious ways (along with a whole lotta love), these wines will not only satisfy the basic needs of the basically thirsty (which we take very seriously), but also (we hope) bring great joy to the palates of natural wine lovers, discerning wine nerds, adventurous beer drinkers, and passionate wine enthusiasts around the globe. in short, everyone is invited to the Scotty-Boy! party and our main goal is we love to party!\u003cbr\u003e nonetheless, “nothing added\/nothing taken away” is our operative mantra. Scotty-Boy! wines step up to the table purely themselves with transparent origins – no inoculations, no additions, no added sulfur, native fermentations, always bottled unfined and unfiltered. the grapes at the genesis of these bottles hail from small family owned vineyards, artisinally farmed at least sustainably, if not organically and\/or biodynamically; and are only harvested by hand.\u003cbr\u003e fresh and young, these wines are meant to be drunk sooner rather than later with a good chill. truly unfiltered, they will often appear cloudy and throw sediment – part of the charm and proof of concept.\u003cbr\u003ewe hope you enjoy this humble project. again, even though this is some high quality juice, don’t feel shy to: throw some ice cubes in; pour them into red plastic cups; pound them on the patio; forget them in the fridge; and\/or mix them into a cocktail. hey, sip from a fancy glass with upturned pinky if that’s your jam. these wines are entirely for your pleasure, however you see fit. no hassle, totally casual and fancy free.\u003cbr\u003eEnjoy!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908407562491,"sku":"00073247","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/afafca723883771697d3905daecf1c3a.jpg?v=1649973696"},{"product_id":"amevive-x-satellite-milky-way-marsanne-ibarra-young-vineyard-santa-barbara-county-ca-2021","title":"Âmevive x Satellite - 'Milky Way' - Marsanne - Ibarra-Young Vineyard, Santa Barbara County, CA - 2021","description":"\u003cp\u003eWell friends, WE HAVE DONE IT!\u003cbr\u003eThe perfect øø orange wine. All Marsanne from the county's oldest vines - 50+ years old planted in 1971 and 1973. NOTHING in the county is older than this. Amazing!\u003cbr\u003eRoughly 50\/50 Marsanne with Skin Contact and Marsanne pressed direct, the two barrels were aged on the gross lees then blended, settled, and racked to bottle with no added SO2.... Again, this baby is rock-steady and can last over night - but you wouldn't do that would you?   🫣\u003c\/p\u003e\n\u003ch2 id=\"fresh-vibrant-textured-with-that-perfect-note-of-reductive-energy-on-the-nose-pow-it-s-milky-way-marsanne-and-it-s-out-of-this-world-lol\"\u003eFresh, Vibrant, Textured, with that perfect note of reductive energy on the nose. POW! It's Milky Way Marsanne and it's out of this world... lol\u003c\/h2\u003e\n\u003cp\u003eâmevive\u003cbr\u003ePronunciation: \"ahm-veev\"\u003cbr\u003e​Translation: soulful, lively soul, living soul\u003cbr\u003ethe emotional part of human nature; the seat of the feelings or sentiments.\u003cbr\u003ehigh-mindedness; noble warmth of feeling, spirit or courage.\u003c\/p\u003e\n\u003ch2 id=\"the-principle-of-life-feeling-thought-and-action-in-humans-regarded-as-a-distinct-entity-and-separate-from-the-body-the-spiritual-part-of-humans-as-distinct-from-the-physical-part-\"\u003ethe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\u003c\/h2\u003e\n\u003ch1 id=\"ibarra-young-vineyard\"\u003eIbarra-Young Vineyard\u003c\/h1\u003e\n\u003cp\u003eWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\u003c\/p\u003e\n\u003cp\u003eThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, Helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\u003c\/p\u003e\n\u003cp\u003eIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late 90's and early 2000's Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to Syrah and Mourvèdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late 90's. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\u003cbr\u003e​\u003cbr\u003eOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint. \u003c\/p\u003e\n\u003cp\u003eWe look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003cbr\u003e​\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908552003835,"sku":"00073253","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/ffa0d10e8bd12933285e52bc133111fd.jpg?v=1649977831"},{"product_id":"solminer-x-satellite-floral-feelings-skin-contact-blend-santa-barbara-county-ca-2021","title":"Solminer x Satellite - 'Floral Feelings' - Skin Contact Blend - Santa Barbara County, CA - 2021","description":"\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.\u003cbr\u003eThis 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.\u003cbr\u003eWe're so proud of this wine. We're so excited to share it with you. \u003c\/p\u003e\n\u003ch2 id=\"get-into-it-\"\u003eGET INTO IT!\u003c\/h2\u003e\n\u003cp\u003eSol-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.\u003cbr\u003e  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.\u003c\/p\u003e\n\u003ch3 id=\"delanda-vineyard-certified-biodynamic-organic\"\u003edeLanda Vineyard - Certified Biodynamic® \u0026amp; Organic\u003c\/h3\u003e\n\u003cp\u003eWe 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.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908553740539,"sku":"00073250","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/dade1b87ff98e1358918cddeb8582ea6.jpg?v=1649977883"},{"product_id":"swick-the-flood-skin-contact-white-blend-oregon-washington-usa-2021","title":"Swick - 'The Flood' - Skin Contact White Blend - Oregon \u0026 Washington, USA - 2021","description":"\u003cp\u003eAn Oregon\/Washington blend of 5 different grape varieties. Skin was contacted for about month on all lots. A mix of sandy and volcanic soils.\u003cbr\u003e\"When the night shows\/\/The signals grow on radios\/\/All the strange things\/\/They come and go, as early warnings\"\u003cbr\u003e- Peter Gabriel's Here Comes The Flood\u003c\/p\u003e\n\u003cp\u003eOrigin: Willamette Oregon + Washington Blend\u003cbr\u003eABV: 12%\u003cbr\u003eUSNW Classification: Natural\u003cbr\u003eVarietal \u0026amp; Type: 33% Gewurtztraminer, 33% Chardonnay, 8% Auxerois, 21% Pinot Gris, and 4% Riesling\u003c\/p\u003e\n\u003ch2 id=\"vintage-2021\"\u003eVintage: 2021\u003c\/h2\u003e\n\u003cp\u003e\"Our philosophy is to make our wines as naked and raw as we possibly can while having them be fun and delicious. We work with organically farmed vineyards in the colder regions of Oregon and Washington State.  We love wines with acid and freshness.  We make the wine that we love to drink.  No conventional additives. Just grapes and (sometimes) a very small amount of SO2 to keep the wine stable in bottle.  Wine is a fermented beverage that should not be a trophy or a status symbol.  Wines made in this fashion are artisanal products that reflect their artist and terroir with no maquillage.\"\u003cbr\u003eA native of Oregon, Joe returned to his home state in 2013 after a decade of working harvests and making wine across the globe. Joe’s ethos is rooted in showcasing the unique cold climate terroirs of the Pacific Northwest using a hands off approach. Swick partners exclusively with organic and biodynamic growers to develop wines that he himself would like to drink -- fresh, lively acidity, with no conventional additives, only adding modest amounts of SO2 on select wines when absolutely necessary.\u003c\/p\u003e\n\u003cp\u003eSwick Wines integrate themselves into a movement looking to rewrite the history of West Coast winemaking. Joe uses a number of minimal intervention techniques from experimentation in skin-contact to field blends to Pét-Nats. Swick works with historically farmed regional varieties such as Pinot Noir, Chenin Blanc and Grenache and experiments with non-native grapes such as Verdelho, Melon de Bourgogne and Touriga Nacional. What ends up in the glass are energetic, vins de soif with a freshness and balanced acidity that reflect their artist, terroir, and space in time -- each year bringing new wines and a new approach. You never know what surprises you might find with Swick.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42908554330363,"sku":"00073249","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/dc5781a23069a13a28242492000374d1.jpg?v=1649977894"},{"product_id":"josep-foraster-brisat-del-coster-macabeu-conca-de-barbera-catalunya-es-2020","title":"Josep Foraster - 'Brisat del Coster' - Macabeu - Conca de Barberà, Catalunya, ES - 2020","description":"\u003cp\u003eThe most lovely, well structured, ØØ yet approachable \u0026amp; classic tasting skin contact wine we've had in recent memory. Just a delight and another reason to love the Macabeu grape... in my opinion: The Cashew of Grapes!\u003c\/p\u003e\n\u003cp\u003eConcept: Natural and skin contact wine. It is a wine that transports us to an old way of elaboration showing great character and complexity. It is not filtered so it does not lose any of its properties and remains protected despite having no sulphurous added.\u003c\/p\u003e\n\u003cp\u003eElaboration: Selected harvest of ripe grapes in boxes of 20 kg. It is fermented with indigenous yeasts in stainless steel tanks. Skin maceration for 21 days. No added sulfites and no filtering.\u003cbr\u003eVarieties: 100% Macabeu.\u003cbr\u003eviticulture\u003cbr\u003eOrganic farming since 2011; in the process of CCPAE certification.\u003cbr\u003eType of soil: Calcareous soils with a lot of boulder and slate. Located on the sunny slopes of the Prades Mountains.\u003cbr\u003eClimate: Continental - Mediterranean.\u003cbr\u003eAge of the vineyards: More than 40 years the Macabeu Altitude: 450 m. above sea level.\u003cbr\u003eProduction (kg \/ ha.): Only 2000 kg of the ripest Macabeu grapes are used; the vineyard is harvested for the Blanc Selecció the next day.\u003cbr\u003eTasting chart\u003cbr\u003eColor: Gold white with orange trim. (not filtered)\u003cbr\u003eAroma: White fruit, citrus, undergrowth.\u003cbr\u003eTasting: Soft entry to show great amplitude; tannic and electric. Temperature: Consume at 10 - 12oC.\u003c\/p\u003e\n\u003ch2 id=\"pairing-cheese-paella-vegetables-and-red-meats-\"\u003ePairing: Cheese, paella, vegetables and red meats.\u003c\/h2\u003e\n\u003cp\u003eRicard Sebastià Foraster was still in his early 20’s when he became the fourth-generation winemaker on his family’s vineyard estate in the unique D.O. Conca de Barberà. These vineyards are planted in a lovely valley surrounded by mountains, where the soils range from the river erosion-formed land in the valley to clay-limestone and poor in organic matter on the slopes of the Serra de Miramar. There are also vineyards near the winery itself, on the sunny slopes of the Prades mountains, where soils are calcareous with pieces of river rock and slate.\u003c\/p\u003e\n\u003cp\u003eJust two red varieties are planted on the 9 hectares of the Mas Castells estate: Cabernet Sauvignon and Ull de Llebre (the local name for Tempranillo). In the rest of the vineyards, the family has planted red varietals Trepat (the indigenous red varietal grown predominantly in Conca de Barberà.), Tempranillo, Cabernet Sauvignon, Syrah, Grenache and Garnacha Peluda (literally, “Hairy Grenache”); and white varietals Garnacha Blanca (White Grenache), Chardonnay, Macabeu and Parellada.\u003c\/p\u003e\n\u003cp\u003e“THE INFLUENCE OF THE MEDITERRANEAN SEA BRINGS EVEN MORE ACIDITY TO THE GRAPES, THUS PRODUCING WINES THAT COMBINE STRUCTURE AND ELEGANCE.”\u003c\/p\u003e\n\u003cp\u003eThis is a typical continental-Mediterranean climate, with a high contrast between day and night temperature, which brings freshness and personality to the wines. The influence of the Mediterranean Sea brings even more acidity to the grapes, thus producing wines that combine structure and elegance.\u003c\/p\u003e\n\u003cp\u003eJosep Foraster’s philosophy is sustainability and quality, and they use only their own organically grown grapes, without synthetic products or herbicides, also using biodynamic principles in the viticulture. This respect for the soil and terroir is reflected in the wines they produce.\u003c\/p\u003e\n\u003cp\u003eThe family’s careful and dedicated approach to integrated farming combined with a great commitment to avoid increasing production beyond sustainable levels makes this estate unique in an already unique region. Their delightful wines combine elegance and balance with power, while the winery itself is well-known for the incomparable beauty of the terroir and the architecture.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42944030769403,"sku":"00073262","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/9cefd68bf3228058b405ee0574b5d5f7_a49055b4-e8d9-4c22-a0f4-01f1b7fb4ff3.jpg?v=1650659494"},{"product_id":"scar-of-the-sea-lopez-vineyard-old-vine-palomino-cucamonga-valley-ca-2021","title":"Scar of the Sea - 'Lopez Vineyard' - Old Vine Palomino - Cucamonga Valley, CA - 2021","description":"\u003cp\u003ePlanted in 1918, 70 miles inland from Los Angeles and certified organic by CCOF, this vineyard is part of California history. The vines are farmed without irrigation in granite rocks and sandy soil surrounded by freeways and track homes. This vineyard is one of the last reminders of an old California. The Palomino grapes were harvested on August 4th, foot tread to soak on skins for 6 days before being pressed. The juice fermented with native yeast in old french oak barrels and aged on lees for 8 months. This wine was bottled with minimal SO2 and without fining or filtration.\u003cbr\u003eThink burnt sugar, candied ginger, rich texute, with some rock \u0026amp; roll acidity\u003c\/p\u003e\n\u003ch2 id=\"96-cases-produced\"\u003e96 cases produced\u003c\/h2\u003e\n\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.  \u003c\/p\u003e\n\u003cp\u003eThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time.  The ocean’s presence has shaped our way of life along with the climate, soils, and geology of  the coastal vineyards we work with that fall under the spell of her fog each day.  \u003c\/p\u003e\n\u003cp\u003eScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible.  Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42980152148219,"sku":"00073276","price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/7481179fbf47c81898617b0a24b9ba1d.jpg?v=1651542418"},{"product_id":"la-maliosa-saturnia-bianco-procanico-trebbiano-tuscany-it-2019","title":"La Maliosa - 'Saturnia Bianco' - Procanico, Trebbiano - Tuscany, IT - 2019","description":"\u003cp\u003eThis is an award winning, unfiltered and delicious** skin contact orange wine** made from old vine procanico grapes \u0026amp; trebbiano cultivated in volcanic soil. An organic, biodynamic and natural wine made from the patented Corino Method with nothing added but grapes. 4 week maceration imparts a dark amber color.  Aged  5-6 month in large wooden cask it has aromas of candied fruit, dried apricot and ginger.  \u003c\/p\u003e\n\u003ch2 id=\"it-has-nice-acidity-with-some-tannins-and-is-balanced-with-a-long-finish-a-wine-for-difficult-food-pairings-it-pairs-with-almost-any-dish-\"\u003eIt has nice acidity with some tannins and is balanced with a long finish. A wine for difficult food pairings, it pairs with almost any dish. \u003c\/h2\u003e\n\u003cp\u003eWoman grow-maker Antonella Manuli grew up in Italy, Switzerland and the US, graduating in Business in California. With \u003cstrong\u003e160 hectares in the hills of Maremma in Tuscany\u003c\/strong\u003e her vineyards and olive groves transform into an artisan production of natural wines, extra virgin olive oil and honey.   La Maliosa’s olive oils are regularly awarded gold medals in the BIOL competition dedicated to the best extra virgin organic olive oils from around the world.\u003cbr\u003eLa Maliosa and Antonella follow Lorenzo Corino and Case Corini in following Lorenzo’s legendary biodynamic guidelines called the ‘Corino Method’. This method champions sustainable and regenerative organic farming methods in all aspects of wine and olive oil production.\u003cbr\u003e\u003cstrong\u003e| Certified vegan and organic since 2015 for greater transparency towards conscious consumers |\u003c\/strong\u003e\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42986320625915,"sku":"00073280","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/afc015487d04ec36fd775e8816449849.jpg?v=1651706905"},{"product_id":"wenzel-wolf-sheep-chardonnay-blend-burgenland-at-2020","title":"Wenzel - 'Wolf \u0026 Sheep' - Chardonnay Blend - Burgenland, AT - 2020","description":"\u003cp id=\"michael-wenzel-made-one-concrete-egg-of-this-super-fresh-floral-and-lively-wine-born-from-a-conversation-with-our-team-at-raw-this-is-spontaneous-yeast-fermentation-90-chardonnay-10-sauvignon-blanc-lightly-fermented-on-the-skins-for-30-days-and-aged-18-months-before-release-minimal-sulphur-added-this-fun-luscious-take-on-a-friulian-style-wine-makes-it-perfect-for-sipping-on-its-own-or-for-pairing-with-a-wide-range-of-dishes-\"\u003eMichael Wenzel made one concrete egg of this super fresh, floral and lively wine. Born from a conversation with our team at RAW, this is spontaneous yeast fermentation, 90% Chardonnay 10% Sauvignon Blanc, lightly fermented on the skins for 30 days and aged 18 months before release. Minimal sulphur added. This fun, luscious take on a Friulian style wine makes it perfect for sipping on its own or for pairing with a wide range of dishes.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eMichael 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.\u003cbr\u003e- Wine Monger Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42993250697467,"sku":"00073282","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/406c8c6912bd9306845faeb1010193fa.jpg?v=1651869473"},{"product_id":"der-rebenhof-weingarten-skin-contact-white-blend-south-styria-at-2018","title":"Der Rebenhof - 'Weingarten' - Skin Contact White Blend - South Styria, AT - 2018","description":"\u003cp\u003eLively is an understatement. Think dried herbs, toast, effervescent ginger ale. Super vibrant and mouthwatering, with a whole bunch of papaya and pineapple. Think of this as a very serious adult soda that will make you very smiley :)\u003cbr\u003eOh... baby\u003cbr\u003e1\/3 Welschrielsling, 1\/3 Riesling, 1\/3 Grüner Sylvaner\u003c\/p\u003e\n\u003cp\u003eMacerated for 2 days but brimming with skin contact character\u003cbr\u003ewhole cluster pressed\u003cbr\u003enative yeast ferment in stainless\u003cbr\u003eaged on lees for 24 months\u003c\/p\u003e\n\u003ch2 id=\"bottled-unfined-unfiltered-and-with-minimum-so2\"\u003eBottled unfined, unfiltered, and with minimum so2\u003c\/h2\u003e\n\u003cp\u003eDer Rebenhof is located in South Styria, Austria, just a stone’s throw from the Slovenian border. In 2008 Hartmut Aubell took over the vineyard that has been in his family since 1924. He farms his 23.5 acre vineyard with extreme slopes and terraces following biodynamic principles, and received Demeter certification in 2016. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43010032926971,"sku":"00073294","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/4277091aba623beea95c94a466a8f094.jpg?v=1652307814"},{"product_id":"nibiru-grundstein-muller-thurgau-kamptal-at-2020","title":"Nibiru - 'Grundstein' - Müller Thurgau - Kamptal, AT - 2020","description":"\u003cp\u003eEasily mistaken for Sauv Blanc on the nose, this wine is all it's own on the palate. Grassy, gooseberry, passionfruit aromas give way to deep papaya, ripe peach, and mandarin on the palate. \u003c\/p\u003e\n\u003ch2 id=\"with-10-days-of-skin-contact-the-wine-accumulates-such-a-compelling-grip-to-the-texture-inviting-you-in-for-so-much-glugging-and-analysis-but-mostly-glugging-addictive-flavors-buyer-beware-we-like-it-\"\u003eWith 10 days of skin contact, the wine accumulates such a compelling grip to the texture, inviting you in for so much glugging and \"analysis\"... but mostly glugging! Addictive flavors, buyer beware! WE LIKE IT!\u003c\/h2\u003e\n\u003cp\u003eJosef Schenter and Julia Nather present their collaborative wines under the name NIBIRU. They show the beginning of their cooperative work with their vintage from 2015.\u003cbr\u003eNIBIRU is according to sumerian writing the name of a planet that wonders trough our solar system only every 3.600 years. It is the only planet that wonders the other way around the sun opposing to the rest of our planets. It is a name that appealed to them right away, because it reflects their philosophy and the style of their wines.\u003cbr\u003eWINES THAT ARE WILLFULL AND DETERMINED TO FOLLOW THEIR OWN DIRECTION.\u003cbr\u003e One principle of Josef and Julia is honesty. All their wines are treated with spontaneous fermentation, without finings nor supplements. Also the usage of sulphur is reduced to the minimum. The wines are mostly binned in old oak barrels until they are bottled unfiltered and sealed with a natural cork.\u003cbr\u003eWINES THAT ARE HONEST.\u003cbr\u003e The wines are developed and stored in the parental winery of Josef in the north of Kamptal. Josef and Julia cultivate their vineyards organic. Many vines they work with are very old but add a lot of liveliness and structure to the taste. This specialty can also be felt with light and classically grown wines. The work in the old vines is usually more challenging than growing new vineyards because they are time consuming but in the end worth the effort. Nevertheless both Julia and Josef enjoy working with the old vineyards a lot and try to express and share their passion trough their NIBIRU OLD WINES line.\u003cbr\u003eJosef has grown up around wine. Starting really young he helped out at the parents winery and was therefore also able to develop his own wines at a young age. He was expanded his knowledge in other wineries, when he was studying to become a winemaker and on different experiences abroad. Having collected so many impressions he now tries to show them trough his own wines.\u003cbr\u003eJulia did not grow up with wine but she found it. First she finished an education in orcharding, then she decided to become a hotel manageress and later on worked in the field of fine dining. There she started to develop deeper interest in wines for the first time. As a result she decided to become a Sommelier and got her qualification in 2014. After that she also collected experiences in different vineyards abroad but soon she knew that developing her own wines is her real dream as well as Josef's.\u003cbr\u003eSOMETIMES CHANCE LEADS YOU EXCATLY TO WHERE YOU SHOULD BE.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43010033352955,"sku":"00073291","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/dbd281836e5c3dd728513e8ca3ecee59.jpg?v=1652307844"},{"product_id":"oriol-artigas-s-o-s-8-frisach-tuets-parellada-garnatxa-negra-catalunya-es-2020","title":"Oriol Artigas - 'S.O.S. #8 Frisach \u0026 Tuets' - Parellada, Garnatxa Negra - Catalunya, ES - 2020","description":"\u003cp\u003e85% Parellada from Francesc Ferre of Celler Tuets in Corbera d'Ebre within Terra Alta and 15% Garnatxa Negra from Albert Domingoo f Celler Frisach in the Penedes. theParellada was destemmed and fermented in stainless steel tank with 3 days of maceration on the skins; the Garnatxa was mostly destemmed ( ~ 15% whole cluster) and fermented in stainless steel with 11 days of maceration on the skins. The wine was racked, blended, and rested for 7 months in stainless steel. 10% alcohol by volume, 5512 bottles made.\u003cbr\u003eOver the last few years, Oriol Artigas' has become one of the most beloved natural winemakers in Catalonia, deftly capturing a clean cero-cero vibrancy in his wines, while maintaining a Mediterranean character that vividly shows their grapes' origins. Oriol farms 12.5 hectares around the seaside town of Alella, just north of Barcelona. Farming in a fairly dry Mediterraneanc limate normally makes working organically relatively easy. In the 2020 vintage, climate change reared its ugly head, and mildew wiped out nearlyall of Oriol's harvest. He sent out a request for help (his \"S.O.S.\") to his many grower friends throughout Catalonia and made wine with their grapes instead of his own. \u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eHailing from Vilassar de Dalt in the heart of the Alella appellation, Oriol Artigas actually came to winegrowing serendipitously. He originally wanted to be a chemist (ala Jules Chauvet), but after working a harvest in Penedès, Oriol realized that a career in a laboratory wasn’t for him and enrolled in an enology program soon after. He then worked at several wineries across Catalonia, which led him to teaching enology at the local university. Landing a steady job enabled Oriol to explore his true passion: a project revitalizing old coastal Alella vineyards and making supremely transparent, non-interventionist wines that evoke the nearby Mediterranean, wines laced with garrigue and sea salt.​\u003c\/p\u003e\n\u003cp\u003eLocated just 15 kilometers north of Barcelona, Alella is a lesser-known region but has one of those familiar stories: A vineyard area that dates back to Roman times, once renowned for producing exceptional wines, and thanks to the appetite for seaside real estate, has now been whittled down to very little vineyard land. At just 220 hectares, Alella is one of Spain’s smallest D.O.’s. But the proximity to the Mediterranean, granite soils called sauló, and a plethora of native (read: old) vines has inspired a cadre of growers to set up shop here and work to protect this area from extinction. There is no doubt that the quiet revolutionary Oriol Artigas is at the vanguard of this movement.\u003c\/p\u003e\n\u003cp\u003eOriol began making wine casually, simply to be enjoyed amongst friends. But slowly he started to realize his calling, devoting himself to a career in winemaking full time in 2011. Oriol loved how it allowed him to showcase his homeland and roots, and how it allowed him to meet new people and discover the world. Since the official start of the project, Oriol has continued to grow each year, evolving and finding new ways to showcase the unique Alella terruño. \u003c\/p\u003e\n\u003cp\u003eHis over-arching philosophy is to “cultivate the vineyards in the most natural and least interventionist way possible, to allow the grapes to express in the most intense way the landscape from which they come.” He works about 12 hectares in total, mostly of old vines. He allows vegetation to grow between the vines, prunes very little, and works the vineyards primarily along the lunar calendar. In the winery, fermentations are completely spontaneous, aging is primarily done in steel vats, and sulfur is never used at any point in his process. \u003c\/p\u003e\n\u003cp\u003eOriol makes a wide variety of wines (sparkling, white, rosé, and red) the color of the wine being defined by which grapes grow in the vineyard. Ever restless, he is regularly adding to his repertoire of vineyards and wines, relying on the wisdom of the folks who originally planted these wild vineyards to make his cuvées. Each wine that Oriol produces has a beautiful refreshing texture with a subtle intensity of flavors - convivial Mediterranean wines with heart and soul.\u003cbr\u003e-Jose Pastor\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43036859728123,"sku":"00073309","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/fe5e3eaa9adced49ef707eb0c1ce421e.jpg?v=1652908291"},{"product_id":"coquelicot-beton-blanc-sauvignon-blanc-blend-santa-barbara-county-ca-2021","title":"Coquelicot - 'Beton Blanc' - Sauvignon Blanc Blend - Santa Barbara County, CA - 2021","description":"\u003cp\u003e Each varietal has been fermented on the skin for two weeks. We call this an ‘orange wine’ due to the color that comes from the skin contact. This process adds texture and unique aromas. We leave the wine unfined and unfiltered to keep the delicious texture and flavor. We don’t filter the wine to avoid stripping away the flavor and structure. Naturally, a cloudy wine is completely normal.\u003cbr\u003eOn the nose, it is intoxicatingly fragrant. Think of citrus, orange blossom, white flowers, perfume, fruity pebbles, earl grey tea. The palate is juicy, stone fruit, with a hint of grapefruit and a lengthy finish.\u003cbr\u003eFarmed organically at the Coquelicot Estate, just off the Santa Ynez River. The estate is an ideal place for growing a huge variety of wine grapes. The wine is made by Mike Roth of Lo-Fi wines in partnership with his nephew \u0026amp; up n’ coming winemaker Sean Hogan (he happens to be the cellar master at Coquelicot too!)\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43067104166139,"sku":"00073343","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/87da67e6272c485db69b86fcf95e770c.jpg?v=1653603498"},{"product_id":"entity-of-delight-bassi-vineyard-pinot-gris-san-luis-obispo-county-ca-2021","title":"Entity of Delight - 'Bassi Vineyard' - Pinot Gris - San Luis Obispo County, CA - 2021","description":"\u003cp\u003e12 days fermented on-skins makes this Pinot Gris one of our favorite all-time orange wines. SKIN CONTACT IN A CLASSIC BUT EVER-SO-ALIVE WAY!!!\u003c\/p\u003e\n\u003cp\u003e\"The 21’ Pinot Gris was just a wine that I love how it turned out last year. Picked for acidity and made like a red wine and this is the end product. Perfect for summer! Also some of that fantastic organic fruit from the Bassi vineyard! The goal for picking in general has been if it’s right around a pH of 3.2 and at least almost hitting 12 % alcohol I am trying to get that fruit off the vine.\" - The Croz Dawg\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eEntity of Delight\u003cbr\u003eCreating something that you can share with the people you live your life with over an adventure, a meal, or a celebration! Only using grapes from trusted growers who maintain an organic approach and continuing an organic though minimal approach for the wine-making.\u003cbr\u003eLocal legend-in-the-making Crosby Swinchat has yet to miss. These wines are amazing and we love carrying them. Crosby is our spirit animal\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43067106787579,"sku":"00073341","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/b533b170a39e10971c9b9162a778e41d.jpg?v=1653603569"},{"product_id":"chefs-kiss-wilson-vineyard-chenin-blanc-clarksburg-ca-2020","title":"Chef's Kiss - 'Wilson Vineyard' - Chenin Blanc - Clarksburg, CA - 2020","description":"\u003cp\u003e\"I aim to make wine that's fun, accessible, and sensory driven.\u003cbr\u003eChef's Kiss is organic Chenin blanc from the Wilson Vineyard in Clarksburg, CA. The grapes were foot stomped and macerated on their skins for 3 days. The wine aged in a neutral oak red wine barrel to extract pigment for color and bottled unfiltered for further aging. The wine was moved with gravity rather than a pump and aged for a year in bottle.\u003cbr\u003eThe wine has a little something for everyone, it's approachable for the inexperienced drinker but filled with curiosities for the more advanced palette. Chef's Kiss is clean with a round creamy finish, the battery acid rollerblade wine you always knew you wanted but didn't know how to get until now. Wear your Hawaiian shirt while you sip this true romance.\"\u003cbr\u003e-Francesca, the Chef herself!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43067107016955,"sku":"00073340","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d1fc9bf9f0c52b86bdd1e3e20d6d5576.jpg?v=1653603581"},{"product_id":"wavy-wines-ls-gris-pinot-gris-chardonnay-california-usa-2021-1500ml","title":"Wavy Wines - 'LS Gris' - Pinot Gris, Chardonnay - California, USA - 2021 - 1500ml","description":"\u003cp\u003eEvina Vineyard Pinot Gris - 5.85 tons harvested 8\/S\/21 at 20.2 Brix\u003cbr\u003eShannon Ridge Pinot Gris - 5.24 tons harvested 8\/16\/21 at 20.3 Brix\u003cbr\u003eGamino Vineyard Chardonnay - 3.37 tons harvested 8\/16\/21 at 20.6 Brix\u003c\/p\u003e\n\u003ch2 id=\"cellar-l-s-gris-grapes-were-destemmed-into-open-top-stainless-steel-tanks-3-fermentations-chardonnay-fermentation-with-20-days-skin-contact-and-two-pinot-gris-chardonnay-cofermentations-with-16-days-skin-contact-twice-daily-punchdowns-for-cap-management-once-fermentations-were-complete-tanks-were-drained-of-their-free-run-and-pomace-was-rehydrated-with-water-to-make-white-cooler-wine-was-aged-in-stainless-steel-until-bottling-in-november-2021-native-yeasts-no-additions-no-fning-or-filtration-\"\u003eCellar L.S Gris: Grapes were destemmed into open-top stainless-steel tanks. 3 fermentations - Chardonnay fermentation with 20 days skin contact and two Pinot Gris\/Chardonnay cofermentations with 16 days skin contact. Twice daily punchdowns for cap management. Once fermentations were complete, tanks were drained of their free run and pomace was rehydrated with water to make White Cooler. Wine was aged in stainless steel until bottling in November 2021. Native yeasts, no additions, no fning or filtration.\u003c\/h2\u003e\n\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.\u003cbr\u003eAfter 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.\u003cbr\u003eWith 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.\u003cbr\u003eOur 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.\u003cbr\u003eThe 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\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43108785750267,"sku":"00073356","price":79.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/57e8bb3e7dd683428106a0732acf49e9.jpg?v=1654568031"},{"product_id":"wavy-wines-ls-gris-pinot-gris-chardonnay-california-usa-2021","title":"Wavy Wines - 'LS Gris' - Pinot Gris, Chardonnay - California, USA - 2021","description":"\u003cp\u003eEvina Vineyard Pinot Gris - 5.85 tons harvested 8\/S\/21 at 20.2 Brix\u003cbr\u003eShannon Ridge Pinot Gris - 5.24 tons harvested 8\/16\/21 at 20.3 Brix\u003cbr\u003eGamino Vineyard Chardonnay - 3.37 tons harvested 8\/16\/21 at 20.6 Brix\u003c\/p\u003e\n\u003ch2 id=\"cellar-l-s-gris-grapes-were-destemmed-into-open-top-stainless-steel-tanks-3-fermentations-chardonnay-fermentation-with-20-days-skin-contact-and-two-pinot-gris-chardonnay-cofermentations-with-16-days-skin-contact-twice-daily-punchdowns-for-cap-management-once-fermentations-were-complete-tanks-were-drained-of-their-free-run-and-pomace-was-rehydrated-with-water-to-make-white-cooler-wine-was-aged-in-stainless-steel-until-bottling-in-november-2021-native-yeasts-no-additions-no-fning-or-filtration-\"\u003eCellar L.S Gris: Grapes were destemmed into open-top stainless-steel tanks. 3 fermentations - Chardonnay fermentation with 20 days skin contact and two Pinot Gris\/Chardonnay cofermentations with 16 days skin contact. Twice daily punchdowns for cap management. Once fermentations were complete, tanks were drained of their free run and pomace was rehydrated with water to make White Cooler. Wine was aged in stainless steel until bottling in November 2021. Native yeasts, no additions, no fning or filtration.\u003c\/h2\u003e\n\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.\u003cbr\u003eAfter 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.\u003cbr\u003eWith 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.\u003cbr\u003eOur 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.\u003cbr\u003eThe 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\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43108785946875,"sku":"00073355","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/382d4800948b72b2ce6ec1e6fb78bdbf.jpg?v=1654568042"},{"product_id":"lo-fi-chardonnay-sauvignon-blanc-santa-barbara-county-ca-2021","title":"Lo-Fi - Chardonnay \u0026 Sauvignon Blanc - Santa Barbara County, CA - 2021","description":"\u003cul\u003e\n\u003cli\u003e*\u003cem\u003eBlend: *\u003c\/em\u003e28% Sauvignon Blanc\/ 72% Chardonnay\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClone:\u003c\/strong\u003e  \u003col\u003e\n\u003cli\u003eSauvignon Blanc\u003c\/li\u003e\n\u003cli\u003eChardonnay\u003c\/li\u003e\n\u003cli\u003eChardonnay\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVineyard:\u003c\/strong\u003e \u003col\u003e\n\u003cli\u003eCoquelicot Estate (10′ x 6′ Spacing) – CCOF\u003c\/li\u003e\n\u003cli\u003eSpear Vineyard – CCOF\u003c\/li\u003e\n\u003cli\u003eOak Savannah – Organically Farmed\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil Series:\u003c\/strong\u003e  \u003col\u003e\n\u003cli\u003eBallard gravelly fine sandy loam\u003c\/li\u003e\n\u003cli\u003ex\u003c\/li\u003e\n\u003cli\u003ey\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e Santa Barbara County\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest date:\u003c\/strong\u003e  \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrix at harvest:\u003c\/strong\u003e  \u003c\/li\u003e\n\u003cli\u003e*\u003cem\u003eFermentation: *\u003c\/em\u003eDestemmed. Skin fermented. 100% natural primary and secondary; pressed after 2 weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarrels:\u003c\/strong\u003e Stainless steel barrels (80 gallon) \u0026amp; neutral French oak 228L barrique (four or more years old)\u003c\/li\u003e\n\u003cli\u003e*\u003cem\u003eAging: *\u003c\/em\u003eSix months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e 471 Cases. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eLo-Fi’s ethos is to embrace the unpredictable and uncontrollable factors in vintage and vinification, much like an audiophiles derive pleasure from the clicks, pops, and hiss of their favorite vinyl records. The duo behind Lo-Fi, Mike Roth and Craig Winchester, has built vineyard connections and winemaking chops that put them in a position to deftly guide the fermentation process of these vibrant wines without manipulations or additions. Lo-Fi is marked by easy drinking, low alcohol, neutral barrel—if any—oak, native yeasts, little or no sulfur or other interventions that hide the fruit or the vintage that spawned it. Nothing added and nothing taken away.\u003c\/p\u003e\n\u003cp\u003eLo-Fi wines began quietly at the time Mike Roth was working at Martian Ranch and Vineyard in Santa Barbara County. Roth also had winemaking jobs at Grigich Hills and Saddelback. But one harvest at Martian offered Roth the opportunity to work with some left over fruit. He wasn’t planning anything serious or long-term, just a glou-glou wine for himself and friends. The project continued with the partnership of Craig Winchester (assistant winemaker at Martian Ranch then) and a few harvests went by with the two making more and more to the point that they had a small inventory of wines. Things were ramping up and the wines were getting really good.\u003cbr\u003eMike Roth launched Lo-Fi Wines in 2014 and continued production while working as winemaker with Coquelicot Estate whose wines shared the Lo-Fi spirit. Mike Roth and Craig Winchester continue Lo-Fi Wines as a high-priority passion project and business while maintaining their winemaking “day jobs.” In fact, Roth’s relationship with Coquelicot continues today with the Coquelicot vineyards as the majority source of Lo-Fi’s fruit. Today, the wines of Lo-Fi are vibrant and fun. They are leading the way for a new generation of California winemakers that aren’t seeking points or collectors, but getting back to the roots of what make wine exciting and enjoyable.\u003cbr\u003e- T. Edwards Wine\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43210364322043,"sku":"00073365","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/928ca858f5a8dbed874b20f2e2b27bf5.jpg?v=1655932314"},{"product_id":"cantina-giardino-fra-falanghina-irpinia-campania-it-2020","title":"Cantina Giardino - 'Fra' - Falanghina - Irpinia, Campania, IT - 2020","description":"\u003cp\u003eFalanghina from a parcel of thirty year old vines planted some 400 metres above sea level in Benevento. The grapes were fermented on skins for four days and aged for a year in large chestnut casks. The soils, rich in deposits from the volcano of Mount Taburno, have rendered a fine-grained, intensely mineral wine with firm tannins and a long, salty finish.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43269381456123,"sku":"00073394","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/9430e841b62953bc2ea841b77830d5c3.jpg?v=1657315993"},{"product_id":"rogue-vine-jamon-jamon-moscatel-itata-valley-cl-2021","title":"Rogue Vine - 'Jamon Jamon' - Moscatel - Itata Valley, CL - 2021","description":"\u003cp\u003eThis 100% skin fermented Moscatel is from Guarilihue region of Itata. The nose shows orange peel, white flowers, peach, and orange blossom with savory undertones of sage and toasted almonds. The palate shows notes of quince and marzipan with honeysuckle and a hint of black pepper spice. The finish is held long by the bright acid of the wine.\u003cbr\u003e-Brazos Wines\u003c\/p\u003e\n\u003cp\u003eVintage:2021\u003cbr\u003eVarietal:Moscatel\u003cbr\u003eCase Production 12 pack: 888\u003cbr\u003eAlcohol Content:12.5%\u003cbr\u003eRegion \/ Location: Guarilihue, Itata\u003cbr\u003eVineyard:Palma,5 acres, planted in1960\u003cbr\u003eAltitude:820ft\u003cbr\u003eFarming Practices:Organic\u003cbr\u003eSoil Type:Granite\u003cbr\u003eTrellis System:Gobelet\u003cbr\u003eYield:2.5 tons\/acre\u003cbr\u003eStem Inclusion:None\u003cbr\u003eYeast:Native\u003cbr\u003eWinemaker:Justin Decker and Leo Erazo\u003cbr\u003eÉlevage:Old Barrique and concrete Orbs\u003cbr\u003eLees Contact:Yes\u003cbr\u003eFiltration Method:Unfiltered and Unfined\u003c\/p\u003e\n\u003ch2 id=\"maceration-fermentation-7-weeks\"\u003eMaceration \/ Fermentation:7 weeks\u003c\/h2\u003e\n\u003cp\u003eLeo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dry-farmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior to bottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43279281946875,"sku":"00073397","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/29bcf748bb44f2cb19ebb02627514e6b.jpg?v=1657587418"},{"product_id":"wenzel-lockvogel-wild-free-gelber-muskateller-burgenland-at-2021","title":"Wenzel - 'Lockvogel - Wild \u0026 Free' - Gelber Muskateller - Burgenland, AT - 2021","description":"\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.\u003cbr\u003eLockvogel means decoy, and this is intended to lure conservative wine drinkers into the world of skin fermented wines. \u003c\/p\u003e\n\u003ch2 id=\"the-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-\"\u003eThe 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\/h2\u003e\n\u003cp\u003eWhat does happiness have to do with renunciation? \u003c\/p\u003e\n\u003cp\u003eYou can think about that for quite a while.\u003cbr\u003eBut we find: A lot! Unnecessary ballast falls away, you gain freedom and can better concentrate on the essentials. We do this in our winemaking and also try to analyse exactly in everyday life: do we need this or that? - or is it simply practised, has it simply crept into our lives out of habit?\u003c\/p\u003e\n\u003cp\u003eSuch inner processes are also reflected in wine and photography: both become more expressive, more focused, more precise and much more alive! And at the same time, everything becomes simpler. For us, this is a great moment of happiness. Actually more than just a moment - it nests in our lives as a fundamental contentment.\u003cbr\u003eOur wine contains the spirit and creativity of people who respect the earth and its environment. A juice full of life!\u003cbr\u003eOur vineyards are all located in Rust, in the so-called Rust Hills, directly on the western shore of Lake Neusiedl, 5 km away from the green Hungarian border. The climate in Rust is influenced by the Pannonian climate, the temperature regulation of Lake Neusiedl and the cooling downdrafts of the Leitha Mountains.\u003c\/p\u003e\n\u003cp\u003eWhile the chalky soils in the north are an excellent basis for Blaufränkisch and Burgundy varieties, the quartz-rich, typical \"Ruster Schotter\" soils in the south produce predominantly fine, mineral white wines - also from the rare, traditional variety Furmint, which is currently experiencing a renaissance as Burgenland's former most important grape variety.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43310407942395,"sku":"00073424","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/67d1ef488f92a1c7c4b9259e24944160.jpg?v=1658279710"},{"product_id":"werlitsch-gluck-chardonnay-sauvignon-blanc-styria-at-2019","title":"Werlitsch - 'Glück' - Chardonnay \u0026 Sauvignon Blanc - Styria, AT - 2019","description":"\u003ch2 id=\"biodynamic-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-gl-ck-freude-the-main-difference-between-the-two-are-that-freude-is-macerated-as-whole-bunches-whilst-gl-ck-is-destemmed-a-wonderful-provocative-food-wine-with-great-texture-and-notes-of-honey-and-apples-totally-dry-\"\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\/h2\u003e\n\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.\u003cbr\u003eOne 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.\u003cbr\u003eEwald 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.\u003cbr\u003eEwald 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,  \u003c\/p\u003e\n\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":43310409023739,"sku":"00073421","price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/03c6b9122a23dde2d6f8e496047250bb.jpg?v=1658279745"},{"product_id":"scotty-boy-uno-numero-viognier-chardonnay-grenache-blanc-santa-barbara-county-ca-2021","title":"Scotty-Boy! - 'Uno Numero' - Viognier, Chardonnay, Grenache Blanc - Santa Barbara County, CA - 2021","description":"\u003cp\u003eMeasured risk is an understatement. It's more 'embracing risk' and loving every minute of it. For how tangy and outrageously natural these wines are theyre absolutely rock solid and a fascinating (and delicious) view into the past, as much as the future, of winemaking.\u003cbr\u003eScott makes these wines pure, extracted to the core of the grape's generosity, and absolutely these wines are CAPTIVATING FOR THE NATTY WINE DRINKER!\u003c\/p\u003e\n\u003cp\u003e60% Viognier, 35% Chardonnay, \u0026amp; 5% Grenache Blanc\u003cbr\u003eViognier gets 42 days skin contact, Chardonnay 183 days, and Grenache Blanc 48 days\u003c\/p\u003e\n\u003ch2 id=\"tangy-intense-deeply-textured-and-fruity-wild-and-a-fascination-for-the-whole-team-at-your-next-beach-party-\"\u003eTangy, intense, deeply textured and fruity. Wild and a fascination for the whole team at your next beach party. \u003c\/h2\u003e\n\u003ch2 id=\"our-juice\"\u003eOUR JUICE\u003c\/h2\u003e\n\u003cp\u003edespite the low-key vibe, we produce these wines in small batches with great attention to quality and craft. vinified and blended in various exotic, exciting and delicious ways (along with a whole lotta love), these wines will not only satisfy the basic needs of the basically thirsty (which we take very seriously), but also (we hope) bring great joy to the palates of natural wine lovers, discerning wine nerds, adventurous beer drinkers, and passionate wine enthusiasts around the globe. in short, everyone is invited to the Scotty-Boy! party and our main goal is we love to party!\u003cbr\u003e nonetheless, “nothing added\/nothing taken away” is our operative mantra. Scotty-Boy! wines step up to the table purely themselves with transparent origins – no inoculations, no additions, no added sulfur, native fermentations, always bottled unfined and unfiltered. the grapes at the genesis of these bottles hail from small family owned vineyards, artisinally farmed at least sustainably, if not organically and\/or biodynamically; and are only harvested by hand.\u003cbr\u003e fresh and young, these wines are meant to be drunk sooner rather than later with a good chill. truly unfiltered, they will often appear cloudy and throw sediment – part of the charm and proof of concept.\u003cbr\u003ewe hope you enjoy this humble project. again, even though this is some high quality juice, don’t feel shy to: throw some ice cubes in; pour them into red plastic cups; pound them on the patio; forget them in the fridge; and\/or mix them into a cocktail. hey, sip from a fancy glass with upturned pinky if that’s your jam. these wines are entirely for your pleasure, however you see fit. no hassle, totally casual and fancy free.\u003cbr\u003eEnjoy!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43314753765627,"sku":"00073447","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/7092040c31bafa4e735c0b2e6503699d.jpg?v=1658367746"},{"product_id":"thorne-daughters-menagerie-grenache-blanc-grenache-gris-stellenbosch-za-2020","title":"Thorne \u0026 Daughters - 'Menagerie' - Grenache Blanc \u0026 Grenache Gris - Stellenbosch, ZA - 2020","description":"\u003cp\u003eMenagerie means “a strange or diverse collection of people or things.” John and Tasha Seccombe decided to create this new label as a space in which to experiment and work with new vineyards, varietals, and techniques. All of this is important in their quest for more refined and authentic expressions of the wonderful terroirs of the Western Cape in which they work. Menagerie is a blend of two vineyards; the first is the organically grown Grenache blanc vineyard in Stellenbosch on decomposed granite soils, and the second is the Grenache gris from richer clay soils on the lower slopes of the Voor Paardeberg mountain on the boarder of the Swartland. The 2020 vintage was very much a dry, yet relatively cool growing season, with average yields overall. They luckily avoided any heat waves which are pretty standard in South Africa in January and February, leaving them a lot of time to decide when to pick the grapes at optimal ripeness. The Seccombe’s style overall is to pick early, based mostly on taste with an eye on style of the wine that they’re aiming for. They never look for a big alcohol expression (nor a low one for that matter) and prefer subtle wines that show ripeness, while being restrained and elegant. Menagerie checks all the boxes.\u003c\/p\u003e\n\u003ch2 id=\"initially-they-had-hoped-to-co-ferment-these-two-parcels-of-wine-but-the-harvesting-dates-were-about-two-weeks-apart-so-they-opted-to-ferment-the-two-wines-separately-in-both-cases-they-destemmed-the-grapes-into-large-vats-where-they-spent-four-days-of-cool-maceration-without-alcoholic-fermentation-to-better-bring-out-the-color-flavor-and-texture-of-these-two-shades-of-the-grenache-grape-the-juice-was-then-pressed-off-in-old-vaslin-basket-press-and-settled-overnight-to-decant-the-heavier-solids-in-the-juice-before-being-taken-to-old-oak-barrels-for-fermentation-no-so2-enzymes-or-inoculations-were-used-relying-instead-on-fruit-and-cellar-hygiene-to-ensure-that-our-wines-don-t-require-any-chemical-interventions-at-this-stage-before-bottling-a-small-dosage-of-sulfur-was-added-to-ensure-freshness-\"\u003eInitially they had hoped to co-ferment these two parcels of wine, but the harvesting dates were about two weeks apart, so they opted to ferment the two wines separately. In both cases, they destemmed the grapes into large vats where they spent four days of cool maceration without alcoholic fermentation to better bring out the color, flavor and texture of these two shades of the Grenache grape. The juice was then pressed off in old Vaslin basket press and settled overnight to decant the heavier solids in the juice before being taken to old oak barrels for fermentation. No SO2, enzymes or inoculations were used, relying instead on fruit and cellar hygiene to ensure that our wines don’t require any chemical interventions at this stage. Before bottling, a small dosage of sulfur was added to ensure freshness.\u003c\/h2\u003e\n\u003cp\u003eThorne and Daughters Wines was started in 2012 by John and Tasha Seccombe to produce authentic wines in the beautiful Western Cape where they have made their home. It has been a long journey that has taken them around the world and back to where they first met. The couple shares a mutual love for the Cape, and they want to taste its air and sunshine in their wines. To produce their wines, John and Tasha have drawn on the great history of wine growing in the Cape, putting together old vineyard parcels with new grape varieties and making wines with old school simplicity and modern edge. Their approach to winemaking is simple and gentle, with the aim of making wines that tell a story, not wines that shout and bang a drum. The project was always focused primarily on white wines, with which John has a magical touch.\u003cbr\u003eWinemaking is sensitive and pretty natural, and where necessary he’ll do a bit of skin contact. “For me, Clairette and Semillon have the right soft tannins that work well with skin fermentation,” he says. But the key is good vineyard sources. The main wine is Rocking Horse, which is now around 1,000 cases a year, and the other lines are 100-350 cases. “As we find vineyards that we can work with we open up new ideas,” says John. Many of those new ideas are coming to fruition already with a second label Pinot Noir called Copper Pot, a red blend called Wanderer’s Heart and now a Sauvignon Blanc from a truly extreme vineyard in the Skurfberg.\u003cbr\u003eThere may not be a more thoughtful and precise winemaker than John. His ability to dial in a consistent profile across his range, while reflecting the site and grape variety using native yeasts for everything is truly special. There is a soulful bliss in the Thorne \u0026amp; Daughters wines that really shows in the range of whites with outstanding texture melding with perfect acidity.\u003cbr\u003e-Vine Street Imports    \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43374463811835,"sku":"00073450","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/61d6236466fdf27014cbf09664f75b0b.jpg?v=1658973769"},{"product_id":"jumbo-time-wines-small-prophet-riesling-pinot-gris-ca-2021-355ml","title":"Jumbo Time Wines - 'Small Prophet' - Riesling, Pinot Gris - CA - 2021 - 355ml","description":"\u003ch2 id=\"our-first-lil-jumbo-orange-wine-a-blend-of-macerated-riesling-pinot-blanc-blended-to-make-a-punchy-orange-wine-with-breezy-tropical-fruit-all-while-maintaining-a-bit-of-structure-dried-nectarines-and-baked-pears-on-the-nose-plus-a-hint-of-garden-roses-rounded-out-by-some-brassy-minerality-\"\u003eOur first Lil’ Jumbo orange wine. A blend of macerated Riesling \u0026amp; Pinot Blanc blended to make a punchy-orange wine with breezy tropical fruit, all while maintaining a bit of structure. Dried nectarines and baked pears on the nose, plus a hint of garden roses rounded out by some brassy minerality.\u003c\/h2\u003e\n\u003cp\u003eThis year for our orange wine we wanted to work with Riesling, a grape we fall in love with when it sees some skin contact. Rich when ripe, floral and tropical, but with a delicate acidity that keeps the wine standing up-right.\u003cbr\u003eRiesling is an Alsatian varietal, home of our favorite macerated wines, but we were curious what the California soil and climate would lend so instead of treating the fruit all one way, we played around with various macerations prior to blending in the cellar. \u003c\/p\u003e\n\u003ch2 id=\"the-final-result-was-something-that-had-present-fruit-but-wasn-t-wildly-acidic-or-tropical-50-pinot-blanc-a-mix-of-15-day-and-7-day-macerations-and-50-riesling-a-mix-of-direct-press-21-day-and-15-day-macerations-the-perfect-pairing-for-a-spicy-summer-soup-or-grilled-poultry-with-lime-and-chili-although-it-would-be-great-on-its-own-or-with-a-bag-of-chips-too-\"\u003eThe final result was something that had present fruit but wasn’t wildly acidic or tropical. 50% Pinot Blanc (a mix of 15-day and 7-day macerations) and 50% Riesling (a mix of direct-press, 21-day and 15-day macerations). The perfect pairing for a spicy Summer soup, or grilled poultry with lime and chili (although it would be great on its own, or with a bag of chips, too). \u003c\/h2\u003e\n\u003cp\u003eJumbo Time Wines is a Los Angeles based natural wine project, started by Omar Koukaz \u0026amp; Jonathan Yadegar in 2020. We work organically grown (dry farmed \u0026amp; biodynamic when possible) fruit \u0026amp; practice zero intervention in the cellar. We are proud to work along side farmers to make wines that are the result of curiosity and excitement surrounding what the glorious state of California has to offer.\u003cbr\u003eOur approach to winemaking goes as follows: enter harvest with an eye on the varietals we love and a loose idea of the types of wine we want to end up bottling. We then proceed with different methods of experimentation — all the while, working alongside (and at the mercy of) Mother Nature.\u003cbr\u003eWe have an acute sense of the style of wine we want to make so when it comes time to finalize the cuvées, we start by blending various barrels of the juice we’ve produced. Working with individual fermentations of each grape, we can then determine what combination makes sense in the glass together. The result is a lineup of wines that are all interconnected, playing off the decisions made during harvest, as well as in the cellar during blending.\u003cbr\u003eWe like to eat, and we definitely like to drink. These wines are a product of our love for gathering around a table with friends. Jumbo Time is all about exploration and our interest in figuring out how something got to be so damn good!\u003cbr\u003eOur wines are fun to drink, and we hope you have as much fun drinking them as we did making them!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"1","offer_id":44095659475195,"sku":"00073473","price":20.0,"currency_code":"USD","in_stock":false},{"title":"4","offer_id":44095659507963,"sku":"00073474","price":76.0,"currency_code":"USD","in_stock":false},{"title":"8","offer_id":44095659540731,"sku":"00073475","price":144.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/99a13fdb729734536d36b0f8b5b00ae3.jpg?v=1659568169"},{"product_id":"kabaj-ravan-goriska-brda-sl-2017","title":"Kabaj - Ravan - Goriška Brda, SL - 2017","description":"\u003cp\u003eIf you like orange wines, sexy wines, or expressive wines... you're going to dig it. \u003c\/p\u003e\n\u003cp\u003eGrape variety: 100% Ravan\u003cbr\u003eHarvest: manual, the first half of September\u003cbr\u003eVinification: maceration – 7 days (inox, wood, concrete)\u003cbr\u003eAgeing\/maturing: 24 months in 225 l oak barrels (French oak) and additional 6 months in the bottles\u003c\/p\u003e\n\u003ch2 id=\"alcohol-content-13-0-\"\u003eAlcohol content: 13,0%\u003c\/h2\u003e\n\u003cp\u003eThe Kabaj family has grown grapes in Goriška Brda for generations. Up until the late 80’s, like most families in the region, their harvest went to the local State cooperative. Even then they enjoyed working in the vineyards and cared very much for quality. In the late 80’s Katja Kabaj married a French enologist Jean Michel Morel who she met while he was working in neighboring Collio, Italy. They decided to settled down in Katja’s childhood village of Slovrenc and establish their own winery and family. This was the same moment Slovenia was being established after the breakup of Yugoslavia.\u003cbr\u003eGoriška Brda is Slovenia’s best known wine appellation. This is due to the cross border status it shares with the more famous Italian Collio. Both Brda and Collio mean hillside. It is a vast land of verdant church topped hills spilling with vineyards, fruit orchards and groves of olives. Uniquely positioned between the Alps and the Adriatic the climate is influenced by both. Interspersed with rivers and forests the environment is clean and rich in biodiversity. Rebula and Savignonasse (Tokaj) are the premiere local varieties. Additionally many French varieties brought to the region during the Napoleonic period have found themselves at home. The cuisine is mixed; not Balkan, Austro-Hungarian or Italian but some combination of all three. Brda is a place one would hope to find special wines to justify returning.\u003cbr\u003eMany of the most iconic Collio producers have Slavic surnames. These were some of the wineries who first introduced skin contact white wines to the international market. It would be inaccurate to identify these wines as culturally Italian. They were modeled after Slovene homemade wines. Collio is one of the world’s fresh wine capitals. Fresh wine is wine made in temperature controlled stainless steel so as to preserve the fresh fruity character of a wine in a way that was not possible before the technology existed. Those wines made without this are certainly closer in character to the pre-industrial wines of the area. Kabaj makes no fresh wine.\u003cbr\u003eKABAJ is a model for what could be. Rather than taking advantage of the predictability of market tested conventional wines, they chose to champion the old ways. The first vintage was in 93’. They were drinking skin contact wines and started experimenting themselves in 97’. By 2005 they were macerating all white varieties at least a few days. Having consistently produced a range of exemplary original wines like this for about 15 years now they prove it is not necessary to make the modern fruity style of wines so ubiquitous today. They make 60,000 to 100,000 bottles annually. 30% of the production is classical renditions of Bordeaux varieties, 70% is white grapes fermented with the skins.\u003cbr\u003eDepending on the harvest they make 7-10 wines each vintage. Instead of singling out the best lots for the premium wines, all wines are composites of different vineyard locations, each contributing and supporting the ultimate wine in different ways. Millions of years ago the area was a shallow sea shore and delta. The soils are a complex mix of sedimentary flysch and marl interspersed with sandstone and limestone. The flysch and marl soils local known as “Ponka” are most prized. They farm 12 hectares spread across 7 different positions throughout the appellation. Most vineyards are terraced marl planted to mature (older than 25 years) and single guyot trained vines.\u003cbr\u003eThe general approach to farming is to create an environment for the vine to thrive and try to intervene as little as possible. Pheasants once common in the vineyard who had all but disappeared have begun returning to their vineyards. Higher more exposed vineyards can be farmed ecologically, but they are not 100 percent ecological, every year they move more in this direction. They don't spray herbicides because this evaporate and settles on the fruit. The primary fertilizer is horse manure. Elemental sulfur is applied liberally but copper very rarely.\u003cbr\u003eAll wine is fermented with native yeast and moved according to lunar cycles. Each undergo some amount of skin contact whites and reds alike. The length of skin contact varies based on variety and vintage. For the skin fermented white wines the goal is not to make extreme wine. Jean’s opinion is that if you take a bottle of wine in the vineyard, you should be able to taste the grape and then taste the wine and find the same flavors. The only big vinification difference between Ravan (Sauvignonasse), Sauvignon Blanc, Beli Pinot (Pinot Blanc), Sivi Pinot (Pinot Gris) and Rebula is length of skin contact. Yet they all look, smell and taste completely different from each other.\u003cbr\u003eAfter being racked off of the skins and finishing fermentation the wines spend a minimum of 1 year in used exclusively French barrique and complete malolactic fermentation. The process of macerating is evolving; starting in 2017 they are leaving 30 percent of the skins in tank for 5 months post malolactic because the grape skins naturally settle at the bottom and cover the lees to allow the cleaner wine at the top to be removed without disturbing the lees.\u003cbr\u003eThe style Jean brings to the KABAJ reds is reminiscent of late 80s Bordeaux, where he grew up. Brda is cool for Bordeaux varieties and Merlot is the grape that is best suited to the conditions. It is the dominant component in both Merlot and Cuvee Morel. Grapes are destemmed and fermented in stainless steel and macerated for approximately 6 weeks. Cuvee Morel is co-fermented. The wines are aged in barrique some new for 24 to 36 months. Aristocratic in style they harken back to a time when Bordeaux was Claret. Nuanced, perfumed and enduring.\u003cbr\u003eJean Michel’s interest in skin contact white wine eventually led him to Georgia, the other location where this style of winemaking has historic precedent. There he studied wine making at a monastery. He brought this knowledge and 9 of the 3,000 liter clay qvevri that Georgian wine has traditionally been vinified in. Amfora is made according to Georgian traditions. The qvevri are filled with grapes after fermentation they are sealed and left with the skins for as long as 2 years. This is the most eccentric, grand and personal wine of KABAJ.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43425013629179,"sku":"00073474","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d9622155d3d420b93e5a4cf2d2c124a2.jpg?v=1659568224"},{"product_id":"populis-revesee-red-blend-mendocino-ca-2021","title":"Populis - 'Revesée' - Red Blend - Mendocino, CA - 2021","description":"\u003cp\u003eLike perfect açai flavors all throughout - this is clearly health food! \u003c\/p\u003e\n\u003ch2 id=\"the-revers-e-is-made-with-a-technique-we-call-the-reverse-saign-e-we-take-1-3-of-the-grapes-press-them-to-ros-juice-and-add-that-back-to-the-tank-in-order-to-decrease-the-concentration-and-make-a-lighter-snappier-wine-\"\u003eThe Reversée is made with a technique we call the 'reverse saignée.' We take 1\/3 of the grapes, press them to rosé juice and add that back to the tank in order to decrease the concentration and make a lighter, snappier wine.\u003c\/h2\u003e\n\u003cp\u003eWhy Populis? Because it's all about you, our friends and allies, our brothers and sisters who want to drink delicious, honest wine. There is not enough wine with soul that we can afford to drink... and we like to drink!\u003cbr\u003eWe work to find amazing vineyards all over Northern California where the farming is top notch. Herbicides? NO! Synthetic pesticides? No! Organic farming? Always! Old vines? Duh! Complex, out of this world terroir? FOR SURE! And once we hunt down these special vineyards we do all we can to not screw it up -- and by that we mean no additions, no intervention, no tomfoolery-- just straight up fermented juice.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43499854659835,"sku":"00073485","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/84fa98a61b67b6b2252a2365a03f1c13.jpg?v=1660856923"}],"url":"https:\/\/satellitesb.com\/collections\/orange-skin-contact.oembed?page=7","provider":"Satellite SB","version":"1.0","type":"link"}