{"title":"Red","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\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\u003cmeta charset=\"UTF-8\"\u003e\n\u003c\/div\u003e","products":[{"product_id":"julien-sunier-gamay-fleurie-beaujolais-fr-2020-1500ml","title":"Julien Sunier - Gamay - Fleurie, Beaujolais, FR - 2020 - 1500ml","description":"\u003cp\u003eSite \u0026amp; Vines: Up until 2018 vintage: 1.85 ha in the place called \"Niagara\" and 2 ha additional parcels. Niagara is the original parcel Julien started to farm in 2008 and has 80-120+ year old vines on sheer pink granite, oriented south. At 570 meters it is one of the highest elevation Cru sites and also one of the most difficult to farm.\nStarting with 2018, Fleurie will come from 2 complimentary parcels - the lower lying \"Grand Très\" which will bring roundness \u0026amp; a generosity of fruit and the higher elevation \"la Tonne\" (450 meters) which sits on an exceptional granite base and will bring freshness, acidity and depth of minerality. Steeply sloped, this parcel is impossible to mechanize and will be worked by hand.\nWinemaking \u0026amp; Aging:   Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D'Or.\nAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost. Minimal sulfur at bottling.\nNotes:  Julien's Fleurie always has an elegance and filigreed quality to it, in more classic vintages it is often like licking floral tinted granite.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45473568194811,"sku":"00074898","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/431d8618aaae27a2670f59aa851bd479.jpg?v=1711679636"},{"product_id":"paolo-bea-rosso-de-veo-sangiovese-blend-montefalco-umbria-it-2018","title":"Paolo Bea - 'Rosso de Véo' - Sagrantino - Montefalco, Umbria, IT - 2018","description":"\u003cp\u003e“Rosso de Véo” is a selection of the Bea estate’s younger Sagrantino vines, principally from the Cerrete vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. The wine is not filtered. Production varies depending on vintage … 9000 bottles were produced in 2005, the first year this exclusively Sagrantino-based cuvée was created.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eBea’s wines remain singular—boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients.\n\n\u003c\/p\u003e\u003cp\u003eReferences 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. Azienda Agricola Paolo Bea is a classic Italian fattoria, producing wine, raising farm animals for trade and home consumption, and working the land to produce olives, fruits, and vegetables. At the time Neal began working with the family in the late 1980s, a young and ambitious Giampiero Bea was learning the ropes alongside his father Paolo—a through-and-through farmer with an Umbrian dialect so thick as to be nearly incomprehensible to outsiders. Paolo produced shockingly expressive wines using a bare minimum of technology, and while these staunchly old-school wines were out of step with the modernization-happy Italian trends of the 1980s and 1990s, they resonated deeply with Neal and with our clients—and they continue to do so decades later. Giampiero has long been at the helm of Azienda Agricola Paolo Bea, and his commitment to healthy farming and low-intervention cellar work has made him a pillar in the Italian natural wine community. But it is Paolo’s approach—so bred-in-bone as to seem instinctual—that guides the estate to this day, given voice and definition through Giampiero’s remarkable work.\u003c\/p\u003e\n\u003cp\u003eFARMING\u003cbr\u003eCertified organic, some biodynamic practices\u003cbr\u003eTREATMENTS\u003cbr\u003eCopper-sulfate only, cover crops sown between the vines\u003cbr\u003ePLOUGHING\u003cbr\u003eAnnual ploughing to promote vineyard health\u003cbr\u003eSOILS\u003cbr\u003eLimestone-clay and gravels\u003cbr\u003eVINES\u003cbr\u003eTrained in Cordon (Arboreus vines are trained up trees), vines for Pipparello and Cerrete are at least 20 years old. San Valentino vines are 50 years old. Vines for Arboreus and Lapideus are over 80 years old\u003cbr\u003eYIELDS\u003cbr\u003eControlled through severe winter pruning and debudding\u003cbr\u003eHARVEST\u003cbr\u003eEntirely manual, late September to late October\u003cbr\u003eSOURCING\u003cbr\u003eEntirely estate fruit\u003cbr\u003eFERMENTATION\u003cbr\u003eAfter total destemming, wines ferment spontaneously in stainless-steel tanks without temperature control. Cuvaison lasts 35-60 days\u003cbr\u003eEXTRACTION\u003cbr\u003eRed wines see punchdowns during fermentation\u003cbr\u003eCHAPTALIZATION\u003cbr\u003eNone\u003cbr\u003ePRESSING\u003cbr\u003eVertical basket press\u003cbr\u003eMALOLACTIC FERMENTATION\u003cbr\u003eSpontaneous, following alcoholic fermentation\u003cbr\u003eÉLEVAGE\u003cbr\u003eWines age between 12 months and 5 years in stainless-steel tanks and large Slavonian oak botti\u003cbr\u003eEXTRACTION\u003cbr\u003eWines remain on their fine lees until assemblage prior to bottling\u003cbr\u003eCHAPTALIZATION\u003cbr\u003eAll wines are unfined and unfiltered\u003cbr\u003ePRESSING\u003cbr\u003eApplied only at bottling if necessary, with 40-55 mg\/l total sulfur\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45942585491707,"sku":"00075358","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6cc7a6e16bd1c3c8733187b5acc41967.jpg?v=1715385910"},{"product_id":"ashkahn-avila-bassi-vineyard-pinot-noir-avila-beach-slo-coast-ca-2023","title":"Ashkahn - 'Avila - Bassi Vineyard' - Pinot Noir - Avila Beach, SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThink about the coldest beach you've ever been to. Imagine the smells, the crisp chill in the air, the daunting fog lingering off the shore, the scent of kelp and tide pools waft by... someone is mashing cherries on the beach. The flavors marry in your mind, you salivate in the saltiness of the imagined fruit. That's Bassi Pinot from Avila Beach. For our money: the coldest most coastal commercial vineyard in CA. IT IS EXTREME AND IT IS AWESOME! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Legend!!!\nASHKAHN (pronounced ash-con) is the multidisciplinary studio \u0026amp; company of artist to the stars, stationery prince, wine maker, and all around bon vivant, Ashkahn Shahparnia. He lives and works in Los Angeles CA. \nSome of his interests include: bananas, the movie Amadeus, tequila, Charles Bukowski, John Coltrane and Melissah. He has been featured in Interview Magazine, Paper Magazine, The New York Times \u0026amp; Taschen to name a few. In 2011 he was nominated by Print Magazine’s prestigious Top 20 Under 30. Ashkahn also has a line of greeting cards and stationery that is sold in more than 500+ stores worldwide. He recently released his first wine, a 2020 Chardonnay named \"LOU\".\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46523889451259,"sku":"00075643","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e9cad4d1f3970e868d864a78b5e0fbd.jpg?v=1726876666"},{"product_id":"jamiee-motley-argillet-mondeuse-rancho-coda-vineyard-sonoma-ca-2021","title":"Jamiee Motley - 'Argillet' - Mondeuse - Rancho Coda Vineyard, Sonoma, CA - 2021","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/jaimeemotleywines\" target=\"_blank\"\u003e\u003ch4\u003e@jaimeemotleywines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredibly precise and driving red that marries a little bit of blue fruit with a mountain of minerality, light bodied, boney structure, and elegance.. It's a serious wine. A wine that will age, and a hell of a great pairing for our March Wine Club with Domaine Labée Mondeuse. (This is the more serious of the two... somehow Jaimee pulls the Haut Savoie right out of Sonoma Valley. Wow)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Practicing Organic\n- 100% Mondeuse\n- Rancho Coda Vineyard (Sonoma County AVA)\n- Sedimentary Sonoma formation soils\n- 800 ft. elevation\n- Native yeast fermentation in stainless steel tanks\n- 100% whole cluster\n- Aged 18 months in neutral 500L Stockinger barrels\n- 12% abv\n\n\u003c\/p\u003e\u003cp\u003eVinous\u003cbr\u003eScore: 92\u003cbr\u003eDate: 2023-06-01\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJaimee’s career in wine began on the restaurant floor—most notably at San Francisco’s RN74, a wine bar that defined a generation (of wine professionals and wine drinkers alike) and a space in which many of today’s prominent voices in wine were first cultivated under Rajat Parr. Her studies continued in harvest-time cellars of both the Northern and Southern Hemispheres, and in 2015, she began working as an assistant winemaker at Pax Wine Cellars.\u003cbr\u003eAnd it was here in Pax Mahle’s winery that her own eponymous endeavor took shape. Host to six small wineries (including our own Pax and RAEN), the Pax cellar in Sebastopol fosters many of the ideals that drive today’s most exciting projects: curiosity, intrepidness, rigorous experimentation, and, of course, healthful and responsible winemaking and wine-growing. It is a space that hums with collaboration but rewards independence.\u003cbr\u003eAt present, Jaimee works with three varieties: Chenin Blanc, Mondeuse, and Cabernet Sauvignon (an autumn release). Sharing a winemaking space has allowed her to turn her focus toward wine-growing, with the ultimate intention to acquire vineyards of her own.\u003cbr\u003eMost poignantly, Jaimee’s work reminds us that California wine is not one thing—and never has been.\u003cbr\u003eIt is thought-provoking and joyful. Each glass poured is a retelling of history: of a variety; a vineyard; and an industry that has navigated Prohibition, the tumult of consumer trends, drawn and redrawn borders, and more than one pandemic. And it is a prism—a projection, at once, of a time and place and a winemaker’s hand.\u003cbr\u003eWhat’s more, a given variety (say, Mondeuse or Chenin blanc) has likely confronted a varied and meandering history—its genetic code the constant. Mondeuse, for one, spent the late-19th century hidden beneath a brand name – Crabb’s Black Burgundy, named for Hiram Crabb, founder of To-Kalon and steward of the country’s largest collection of vinifera – and beneath that, a mislabel as Refosco. For much of the 1980s, Chenin Blanc was the most widely-planted white variety in California—ceding this title to Chardonnay. It simultaneously thrived as a nameless contributor to mass-produced jug wine and as an early varietally-designated offering (in various styles) from the likes of Chappellet, Chalone, Durney, and Sterling.\u003cbr\u003eJaimee’s work has the uncanny ability to encompass the pioneering spirit of California—ever-constant throughout the viticultural history of California, and present still in today’s exceptional new entries. From Mendocino to the Sierra Foothills to Santa Maria, her wines sensitively revisit two oft-forgotten varieties of California and provide expressions faithful to the fruit and its origins. The wines are at once classic – nuanced, alluring, resolute – and all her own.\u003cbr\u003e-Skurnik Wine Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46938611679483,"sku":"00075885","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5bc4255b49e0ba9b738907babe121e84.jpg?v=1739931075"},{"product_id":"julien-sunier-gamay-regnie-beaujolais-fr-2022-1500ml","title":"Julien Sunier - Gamay - Régnie, Beaujolais, FR - 2022 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003ePerfect brunch\/lunch red by one of my fave Bojo producers. Julien's wines bridge the serious with the fun and it's all built on a magic terrace of great, honest farming and minimal intervention. Super fun, sexy, and exciting. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSite \u0026amp; Vines: 3 ha of old vines on sandy granite, at the foot of the Côte de Py, just outside of Morgon.\nVinification \u0026amp; Elevage:  Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. Partial carbonic fermentation. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.\nAging: aged primarily in neutral French barrels, occasionally with a small percentage of concrete. \nNotes:  A prime site for the often overlooked Cru of Régnié, which gives a certain depth of character and presence to the wine vintage in and vintage out. That said, Régnié remains the most immediately approachable of Julien's 3 crus with a certain softness and upfront juiciness. \n---\nCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47045013242107,"sku":"00075964","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1453.jpg?v=1743213554"},{"product_id":"manuel-moldes-acios-mouros-caino-redondo-loureiro-tinto-espadeiro-rias-baixas-es-2022","title":"Manuel Moldes - 'Acios Mouros' - Caiño Redondo, Loureiro Tinto, Espadeiro - Rias Baixas, ES - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003eAn embodiment of all terroir elements of the Rías Baixas, the Acios Mouros red blend rises above its grapes to express its cold and wet climate, the freshness of the forests and countryside, the ocean wind and metal and minerals found in their spare granite and schist soils. All the vineyards are located in the Val do Salnés and scattered between eight sites with varying ages, but with an average of about 40-50 years. The grapes, varieties that easily channel their geological setting, bring more dimension to the wine’s structure and upfront characteristics. In the ensemble, Caiño Redondo, the largest proportion of the blend contributes more acidity, green and balsamic notes. Loureiro Tinto brings the dark and rustic edging with big tannin, acidity and mineral characteristics; it also needs more time to “lighten up” than the others. Espadeiro is the least acidic but the most elegant and sublimely aromatic, similar to Brancellao (not a part of this blend) but with more floral characteristics. In the cellar, the spontaneous fermentation is made without stems and lasts between 30-40 days with daily, gentle punchdowns. The wine is aged in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003eTerroir: Caiño Redondo contributes more acidity and balsamic notes, more green–needs more attention and extraction than Caiño Longo; Loureiro Tinto makes a dark, rustic wine and brings structure in tannin, acidity, big mineral and needs more time in barrel for development; Espadeiro brings less acidity and most elegant, similar to Brancellao.\u003c\/p\u003e\n\u003cp\u003eVinification: Fermentation takes place in 600-liter fermentation bins and without stems. The first sulfite addition (20mg\/l) is made at crush, then at the end of malolactic fermentation. The natural fermentation lasts between 30-40 days with daily punchdowns. Malolactic starts and finished naturally.\u003c\/p\u003e\n\u003cp\u003eAging: Aged half in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eOne of Rías Baixas’ preeminent producers, Manuel Moldes crafts finely tuned, deeply technical wines. His Albariños highlight local schist and granite sites close to the Atlantic in the Rías Baixas subzone, Val do Salnés, to illuminate the differences between these rock types in the final products. The Albariños ferment and age in a combination of steel and old French oak barrels. The red winemaking follows the simplicity in the cellar of Albariños, though they involve the art of blending grape varieties from numerous terroirs. Reds often have some stem inclusion and are fermented and aged in a combination of steel and older oak barrels.\u003cbr\u003eFull Length Story\u003cbr\u003eDuring one of our many extraordinarily long vineyard tours, I asked Manuel Moldes who this we is that he keeps referring to since most of his narration was accompanied by this pronoun. “I don’t see anyone else when I visit your vineyards and cellar but you,” I explained. “Is there someone else we should meet that we haven’t yet?” His ever-present smile grows. A shrug of the shoulders. His loud laugh. “Para mí, el mundo del vino siempre ha sido familia” (For me, the world of wine has always been family.) And despite the appearance of a one-man show, his family and friends are, in fact, his anchor when the work is too great for him to do alone.\u003cbr\u003eChicho and the Rising Tide of the Rías Baixas\u003cbr\u003eManuel (his friends and family call him Chicho) is also an insider in a collective of inspired minds: a group of winegrowers, restaurant owners and sommeliers who converge on different meeting places throughout the Rías Baixas numerous times each month to drink, eat and share their ideas and experiences. The community of Rías Baixas has an easier connection to the outside world from tourism, access to the ocean and the larger cities compared to its neighboring Galician regions, great local restaurants that boast superb wine lists (with extremely fair prices) and nearly absurd quality of raw ingredients from both land and sea. All of these factors, combined with the open culture among its inhabitants have pushed it to the top of progressive Galician wine culture.\u003cbr\u003eWhile only in his early forties, Manuel appears to be well on his way to Yoda status by age fifty, although his peers throughout the expansive underground Spanish wine scene think he’s already there. One of the brightest lights in the rising tide of the Rías Baixas, his inspired talent for wine feels innate. And though his aptitude for deeply technical wine analysis is finely tuned, it’s his curiosity and open mind that guide him.\u003cbr\u003eSeeking Lost Treasure\u003cbr\u003eHe and his fellow galego winemakers in the Rías Baixas seek out unique vineyards to source grapes and discover something new. Because there are few large plots owned by individual proprietors, these discoveries often come from small parcels overlooked and underutilized; many are in the backyard of a home winemaker, or growers who sell their fraction of a hectare of grapes to larger negociants.\u003cbr\u003eThe countryside of the Rías Baixas, not yet subjected to the growth of suburban areas surrounding big towns, is typically composed of small farms of vines and other crops, around a central manor. This makes up most of the area where wines produced from purchased grapes are a blend of many parcels, with as many as twenty on granite bedrock and topsoil for the wine labeled as Afelio.\u003cbr\u003eAlbariño and the Return of the Reds\u003cbr\u003eRías Baixas’ geological heritage is as old as all of mainland Europe, but the wines it produces made an about face less than a century ago. Prior to the 1970s, this was red wine country, but today it’s known almost exclusively for Albariño. When in the right hands, Albariño can render forcefully elegant white wines of tension, laced with mineral nuances and complexity while maintaining reliable quaffability, and even in the most sternly acidic years pinned down by a cold and rainy summer. Of course, like with any wine region, there is the flip side, but even at its lowest level of mass production Albariño is hardly offensive—unless tragically sulfured into oblivion.\u003cbr\u003eThe red grapes are making a comeback. In this time in wine history there has never been a better moment to usher these wines of unique aromas, tastes and deep textures into the market. They’re extremely fresh with the shape and framing of a white wine. They often have as much acidity than some Albariños produced in the area.\u003cbr\u003eGiven the cold Atlantic climate, it’s almost impossible here to develop a wine of brute strength combined with extract and a fleshy body one could find in a warmer area. Here the granite soils (and to a much lesser degree, schist) lengthen the wines more vertically than round or horizontal in shape. Fruit in these wines often takes a seat further back than the first two rows dominated by extreme mineral and metal pressure.\u003cbr\u003eIt’s difficult to pinpoint what will emerge as the lead within the most compelling red grapes in the Rías Baixas; some of the current frontrunners are Espadeiro, Loureira Tinto, Brancellao and the extremely talented family of Caiños, of which there are six or seven known varieties—perhaps more will pop up someday with a family tree as extensive as this. Manuel’s Galician red blend is Espadeiro and Loureira Tinto with more than half with Caiño Redondo.\u003cbr\u003eWinemaking Practice\u003cbr\u003eManuel’s approach to his Albariño range is to have wines with notable differentiating characteristics—in this case mostly influenced by the bedrock and topsoil and less in the cellar. They either contrast the soil type altogether, whether it be completely on schist, the A Capela de Aios, or those granite parcels bottled as Afelio. There are also the particularities within a rock and soil type to illuminate their differences and are compelling enough to be bottled alone, like As Dunas, from sandy schist soil with no bedrock and A Capela de Aios, grown on shallow schist topsoil with a soft schist bedrock.\u003cbr\u003eFermentation and aging takes place in a mixture of mostly old 500-to-700-liter French oak barrels. After nine to eleven months, they are bottled. The lengthy time in barrel, as opposed to the more regional norm of five to six months, allows some of the primary fruit qualities of the grape to peel away, making room for more of the unique individual nuances to more firmly declare themselves.\u003cbr\u003eThe simplicity of the red winemaking follows suit with the Albariños, but involves the art of blending different grape varieties from numerous terroirs in one wine. Each red variety carries specific qualities and when tasted separately are interesting, but the blends here work. Each grape variety is so specific and the cold climate and strongly influential topsoil and bedrock types further magnify their particularities. To blend them illustrates greater clarity of the terroir as a whole rather than the grape varieties.\u003cbr\u003eMost who have not set foot in or read about Galicia would be in for a surprise. This is Green Spain, and it looks nothing like the iconic Spanish images of sweeping desert landscapes, endless olive groves and vineyards, and arid beaches of the Costa del Sol and Costa Brava with their inviting crystalline blue water. Here the hillsides are dense with forest and green everywhere, the climate is cold and wet, the beaches mostly frigid and windy with very little influence, if any, from the Mediterranean.\u003cbr\u003eThe Galegos are Different\u003cbr\u003eThe Galegos are a soft and humble people, innocent in a way compared to other parts of Spain, and have gotten the short end of the stick on what most of us think of as an endless supply of Spanish sunshine. They are paler in complexion, revealing their Celtic past, and their traditional dance outfits look every bit as Celtic as they do Spanish. Even the dances can be more of a jig filled with joy, smiles and stiffness; quite the opposite of the Spanish flamenco with its free-flowing movements and sensuality, its physical poetry of love and sorrow. Bagpipes, called gaita galleo, accompany the dance and endlessly echo through the granite corridors surrounding the Catedral de Santiago de Compostela, the final destination for pilgrims on the Camino de Santiago.\u003cbr\u003eThe Climate and its Influence\u003cbr\u003eLike the culture, Galician wine is also different from most of the rest of Spain. Galician weather is influenced more by the Atlantic than the Mediterranean and the desert, and moving further west toward the coast, their influence is diminished. Manuel’s vineyards are located in the Val do Salnés, the coldest sub-zone of the Rías Baixas, Galicia’s coldest wine region. It’s one of the last frontiers of cold climate wines barely able to eek out ripeness in some years, although with climate change this comment may shortly be antiquated.\u003cbr\u003eThe result of the cooler climate’s influence on the wines in Galicia naturally keep the alcohol volume down, but these levels are also dictated by the grape varieties, viticultural practices, the soil composition, exposure, the picking decisions of the growers and, of course, the vintage—so many things to consider!\u003cbr\u003eIn the Rías Baixas and other Galician appellations there are many shared red grapes—some notables are from the Caiño family (mostly Caiño Longo and Caiño Tinto here), Brancellao and Espadeiro—but Albariño dominates something like more than 90% of all of the five sub-regions of the Rías Baixas.\u003cbr\u003eImmediately visible upon entering Rías Baixas, the pergola vine training system was first employed about half a century ago when Albariño marched to its near clean sweep over the Rías Baixas, booting out most of the reds and other white grapes. Almost everything was replanted and with the new plantings came the question of how to better work against the humidity. The height of the pergola, which often stands between six and eight feet overhead, offered plenty of room for wind (lots of that here, thanks to the Atlantic) to work against the ever-present humidity.\u003cbr\u003eRías Baixas Subzones\u003cbr\u003eAlbariño is one the world’s most talented communicators of terroir, and it does so with striking clarity. The Val do Salnés is the epicenter of quality and it’s here where Albariño best demonstrates its breed, surpassing the other regions of the Rías Baixas. A brief summary of the others are, starting in the south and on the Portuguese border and Miño River, O Rosal, which is close to the ocean, like Salnés; Condado do Tea, further inland on the Miño and with a more dry climate making organic farming a reasonable possibility—but still not at all easy one; further north is the smallest, Soutomaior, at the eastern end of the Ria de Vigo, between the cities Vigo and Pontevedre; then the Val do Salnés (which will be thoroughly covered in detail below); and further north, the Ribera de Ulla, composed mostly of alluvium deposits from the Ulla River.\u003cbr\u003eAlbariño’s Promised Land: Val do Salnés\u003cbr\u003eThe Val do Salnés is mostly inside the Ría de Arousa, the largest of the rías, with some of it facing the Ría de Pontevedre with the O Grove peninsula in-between, connected to the mainland only by the O Vao isthmus (a thin strip of land).\u003cbr\u003eOrganic and biodynamic farming in the Val do Salnés is a challenge not yet surmounted with success with every vintage; the ideas are great in theory but not yet in practice. With June and July often between 80-85% humidity and temperatures between 22-25°C, it is a paradise for fungus. For organic or biodynamic methods to have a fighting chance, they need winters that get down to freezing and summers that hit over 30°C, and they have neither—yet… Furthermore, the negative ecological and carbon footprint from the excessive amount of copper and sulfur treatments and the fuel guzzled by machines to administer them is simply ecologically irresponsible in extremely high mildew pressure years. Let’s face it, copper is a biocide and it’s not good for the environment. Once we are gone, the legacy of copper left in soils from the wines we drank will remain.\u003cbr\u003eMost of Salnés is deep inside an estuary (rías) and locked into the Atlantic climate. The extra dose of humidity from the estuary presents a very different set of circumstances compared to those further inland and out toward the west into the Ribeiro, where the Mediterranean heat ameliorates to a smaller degree high humidity problems. However, the Ribeiro, the next region over toward the west, is one of the most difficult areas for an unwavering commitment to organic and biodynamic viticulture as well—we know this firsthand working with growers there, like Cume do Avia and Augalevada, who can’t seem to get their organic production of grapes to beyond 50% of their potential yield—too much is lost to mildew every year.\u003cbr\u003eGranite is king in the Val do Salnés with much of the topsoil decomposed sands derived from this bedrock. Despite granite’s affinity for good drainage, the ground in Salnés, with its west facing tilt, catches sun later in the morning and can still be completely wet in the early summer afternoon without having had a rain for weeks—something I have witnessed firsthand!\u003cbr\u003eApparently, no one yet in Salnés is able to successfully employ organics or biodynamics year in and year out (although some are steadfastly trying) without breaking away some years to avert complete disaster—usually resulting in some kind of systemic treatment (an application that is taken up through the roots of the plant and into the tissues, including the grapes). Indeed, the preference would be to have no systemic treatments at all, but that depends on the year.\u003cbr\u003eThe truest asset to this subzone are the progressive visionaries of the Rías Baixas who work together like a collective research science lab in search for ways to come closer to working their vineyards with organic and\/or biodynamic practices. They work the best they can against disease, and if it weren’t for the resident alien fungi, downey and powdery mildew, from America that came in the 1800s, there wouldn’t be a need for copper and sulfur sprays in any European wine regions. To keep their history alive, Manuel and his cohorts work organically when possible, and make the exception when it’s a matter of losing too much of their crop.\u003cbr\u003eGeologic Imprints\u003cbr\u003eGeologically the Rías Baixas and all of Galicia are part of the Galician Massif, an ancient remnant from before Pangaea (the last supercontinent where all the main bodies of today’s continents were connected) began to break apart. Here the bedrock and soil is largely granitic, an acidic igneous rock, quite the opposite of limestone, a common alkaline soil throughout much of Europe and an exceptional bedrock for wine growing. And while there are scientific naysayers vis-à-vis the contribution of bedrock and soil to a wine’s characteristics (which they mostly limit to its water retentive capacity), the taste of wines from different formations say otherwise. We believe that—despite the lack of solid science yet to support it—bedrock and soil imparts characteristics to a wine that can be similar to another wine composed of completely different grapes but on the same general type of bedrock and soil halfway around the world.\u003cbr\u003eThe Galician Massif (a subsection of the Iberian Massif) is geologically related to France’s Massif Armoricain (home to the wine regions Muscadet and Anjou) and Massif Central (Beaujolais and Northern Rhône), most of Corsica and parts of Sardinia with all of its ancient igneous granite and metamorphic rock dating back as far as just over 500 million years ago.\u003cbr\u003eIt’s no surprise that similarities can be found between Albariño from the Rías Baixas and other noble grapes—like Vermentino from Corsica and Sardinia, Melon de Bourgogne from Muscadet, and Chenin Blanc from the Anjou—if grown in soils from the same geological era or makeup. When Galician reds are blind tasted by local growers with Beaujolais and Northern Rhône Valley Syrah in the mix grown in similar soil types as their region, they’re easy to confuse one for the other. The impression is uniquely similar in mineral, metal and salty characteristics in both the aromas and palate. The difference is often the solar power and the grapes, along from the influence of the grower in the vineyard and cellar. Disparities aside, the similarities are notable for those who make it a habit to observe such things.\u003cbr\u003eMoldes’ Vineyards\u003cbr\u003eManuel’s vineyards are on granite and schist bedrock, with topsoils of the decomposed bedrock with varying grain sizes, from talc-like fine sands to loamy mixtures of clay and sand (the sandy elements called Xabre—pronounced Sha-bray). The granite bedrock is old and extremely friable and, like the schist bedrock sites, is crushable in one’s hand—at least from what’s found on the surface.\u003cbr\u003eThe areas where Manuel works in Salnés are the Ayutamiento de Meaño, about halfway between Cambados and Sanxenxo (pronounced somewhat like San-shen-sho). In Meaño it’s all granite with cold temperatures, less wind and higher humidity. His other vineyards are close to Sanxenxo, in the hamlet, Aios. Here is where Chicho has focused the majority of his search for vineyards. The soil is schist, a rarity in the region, and full of metals; certain places on this hill were mined for tin (called estaño) and tungsten, the latter is an extremely strong metal used in steel to bring strength, and also used for light bulb filaments because it has the highest melting point of any metal—an interesting factoid…\u003cbr\u003eAios is located outside of the Rías de Arousa and higher up on the hillsides than those in the valley. It’s fully exposed to ocean winds which makes it even colder by a couple of degrees Celsius than the central Val do Salnés, but with less humidity and more wind—it’s even harder to get them fully ripe here than in the valley below. Sadly, there are few vineyards left in this area and Manuel believes it to be possibly the most promising area in the region. But with the spectacular views of the ocean and estuaries, it’s no surprise that vineyards have been replaced by homes.\u003cbr\u003e-Ted Vance, The Source Wine Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47068628418811,"sku":"00076174","price":57.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6f4a793d31987d5015a25ae3523e5003.jpg?v=1743893761"},{"product_id":"chateau-falfas-les-demoiselees-bordeaux-blend-cotes-de-bourg-bordeaux-fr-2022","title":"Chateau Falfas - 'les Demoiselees' - Bordeaux Blend - Côtes de Bourg, Bordeaux, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA deeply satisfying and old-school Bordeaux that will make your purple lips curl up into a sneaky smile. GUARANTEED.\nVines around ten years old\n- Merlot 75%\n- Cabernet-Sauvignon 25%\nAging in vats: 6 to 8 months.\nTo be enjoyed young and up to 6 years after harvest\n===\nThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\n\n\u003c\/p\u003e\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003ch1 id=\"for-more-information-please-see-chateaufalfas-com-index-php-fr-\"\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/h1\u003e\n\u003cp\u003eThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003cp\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003cp\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47134801330427,"sku":"00076382","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d718945438569e9cd94a9dd2dd438c6b.jpg?v=1746123289"},{"product_id":"outward-shell-creek-vyd-valdiguie-paso-robles-highlands-district-ca-2024","title":"Outward - 'Shell Creek Vyd' - Valdiguié - Paso Robles Highlands District, CA - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA uniquerly american varietal (at this point) valdiguie was formerly one of the most common grapoes in the US and has since been nearly extinct in it's native SW france. It's a bubbly, bright, and deliciously diverse palate of all the most tasty tense red and purple fruits. It dances and you will too. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eValdiguié (aka 'Napa Gamay'), is somewhat of a California heritage grape that was planted in the 90s at Shell Creek. It ripens at low alcohols and produces large berries and clusters.\nWe ferment this wine using carbonic maceration—leaving the whole clusters undisturbed for a full 10 days—resulting in a bright, light, and juicy wine, best enjoyed with a slight chill.\nTasting notes: macerated strawberries, fresh cherries, rhubarb, watermelon jolly rancher\norganic \/ native yeast \/ unfined \/ unfiltered\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOutward Wines is a partnership between Natalie Siddique and Ryan Pace.\nWe are focused on producing small-lot, site-specific wines from California’s Central Coast, primarily sourcing fruit from Santa Barbara County. All of the vineyards that we work with are farmed using sustainable, organic, or biodynamic practices and are located in close proximity to the cold Pacific Ocean.\n\n\u003c\/p\u003e\u003cp\u003eIn the cellar we strive to minimize inputs throughout the winemaking process in order to allow for a clear picture of what the site can provide naturally, and to give the wine a true sense of time and place. To that end, we utilize spontaneous yeast to carry out fermentations, and bottle without fining or filtration where possible. \u003c\/p\u003e\n\u003cp\u003eWhile we do our best to allow the wines to speak for themselves, we also recognize the role and impact of the human element in terroir. Our hands and our decisions are reflected in the wines that we produce, so it is not only an expression of site, but it is our expression of site.\u003c\/p\u003e\n\u003cp\u003eOur winemaking approach is informed by the places we have travelled, the background and experience we have in the wine industry, the wines we have enjoyed and been inspired by, the food we prepare and consume, and the friends and mentors that we consult. All winemaking dogma aside, at the end of the day our goal for these wines is for them to be delicious and to provide pleasure to the end consumer.   \u003c\/p\u003e\n\u003cp\u003eOutward is about expression, exploration, adventure, and the unknown. We consistently seek to push ourselves out of our comfort zones whether through adventurous pursuits in the outdoors, working with new vineyards, or simply challenging our own philosophy and approach to winemaking. Outward is our ever-evolving winemaking adventure and we hope you will join us for the ride.  \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135220859131,"sku":"00076384","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/145883ab00d45977166632f038eb27d4.jpg?v=1746131547"},{"product_id":"mazette-slow-poke-gamay-nolan-ranch-santa-barbara-county-ca-2024","title":"Mazette - 'Slow Poke' - Gamay - Nolan Ranch, Santa Barbara County, CA - 2024","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/zachy.petersen,%20mazettewines\" target=\"_blank\"\u003e\u003ch4\u003e@zachy.petersen, mazettewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA single barrel selection of the most \"Nolan Vineyard Gamay\" in Zach's cellar - a super, stuuupidly good expression of the site. Can age indefinitely but we recommend crushing now through 2030\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSingle barrel selection from this year’s Gamay production. Fermented almost completely whole cluster, with the top layer destemmed by hand. Tons of natural acidity complimenting the freshness of the fruit, supported by structure reminiscent of old world Gamay. Perfectly showing now but will age for many years.\n\n\u003c\/p\u003e\u003cp\u003eNearly 100% whole cluster, only the top layer of the fermentation tank was hand-destemmed. This was done because the Gamay was harvested early during a cold spat. With no other red wines fermented yet, I knew this would be a long, slow ferment. Only gentle cap management was employed using our hands during the first part of fermentation. As it neared dryness, the wine was foot tread to release all the juice from the berries. After pressing, it was aged in neutral French oak barrels for 6 months. The stem inclusion is assertive, just as intended, layering structure over dark fruit and spice. This wine was bottled directly from barrel after one racking and left unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eFresh and savory, the nose brings dark fruits, black cherry, and an herbal depth with spicy undertones. Bright, mouthwatering acidity and firm structure take center stage, unfolding into layers of fresh herbs and savory spice balanced by plum and cherry cola. There’s a seriousness here—a tension and grip—that makes this wine more contemplative than crushable.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA nascent wine project by one of the brightest stars in a brand new generation of SB vignerons. Zach is making all the right wine choices and, thusly, all the good flavors.\u003cbr\u003eMazette is for the people, rooted in the desire to share wines that carry meaning beyond what’s in the glass. We are a farming focused winery dedicated to growing in our craft. Zach Petersen, the farmer and winemaker behind Mazette, has always found joy in making and sharing things he cares about. Zach is more of a starving artist than a collector of luxury as a result of relentlessly following passions. He is driven by curiosity, connection, and a deep respect for the old ways of doing things. He buys local, eats organic, and values process over perfection. The wines of Mazette are a reflection of that ethos.\u003cbr\u003eWe seek a certain wildness in the vineyards we work with—a feeling that they belong to the land rather than being forced onto it. As a small, solo operation just trying to make things work, we’ve turned to rehabilitating small, overlooked plots—half-acre to three-acre sites scattered across the Santa Ynez Valley. Some were planted decades ago and forgotten, others inherited by folks who didn’t quite have a plan for the vineyard. We call them “pocket vineyards,” and we take them in like strays, farming them by hand with the goal of restoring balance to both the vines and the soil beneath them.\u003c\/p\u003e\n\u003cp\u003eOur approach is rooted in regenerative practices: no-till farming, diverse cover cropping, and reintroducing native species to encourage a healthy, self-sustaining ecosystem. Much of our energy is focused on building soil life. The vines almost feel secondary—dare we say—because we believe that if the vineyard ecosystem is thriving, the best fruit will follow. By listening and adapting to each site’s natural rhythm, we’re able to farm vineyards that are full of life and harmony, and that’s what allows us to make the best possible wines with that true sense of place we are all after.\u003cbr\u003eEven when we’re not directly farming a site, we try to maintain a deep connection to it. We’re in the vineyards across the region, throughout the season. Walking rows, observing the stresses and changes, tending to sites…staying close. Our relationship isn’t transactional—it’s emotional. This closeness keeps us grounded in the vintage and guides every decision we make. We seek out older vines in vineyards with clear coastal influence. Often we are drawn to places that represent the natural habitat of Santa Barbara County and explore them as a way to understand the ever-evolving history of our region’s terroir.\u003cbr\u003eMazette aims to capture the spirit of our slice of California and the immense energy expended to take our grapes to the glass. Every decision in the cellar is an extension of our experiences farming throughout the season. We believe that our farming and vineyard sourcing coupled with our intentional process in the cellar infuses a certain “aliveness” in our wines – an honest representation of time, place and process, captured in a bottle. \u003c\/p\u003e\n\u003cp\u003eFermentations are spontaneous, carried out by native yeast. We use minimal sulfur, refrain from additions, and let the wines take shape naturally. Most all red wines are fermented whole cluster with little destemming, if at all. White wines are barrel fermented. All wines are aged in neutral French oak barrels.\u003cbr\u003eThe result is a range of fine wines, and some wines (like our sparkling Blanc de Blancs) that belong at a long, lingering dinner just as much as they do a house party. We strive to make all our wines accessible and transparent. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135221678331,"sku":"00076383","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8d72cf7ee3a9a58a90a007c8369b512f.png?v=1746131553"},{"product_id":"lone-madrone-bassi-vineyard-grenache-syrah-slo-coast-ca-2023","title":"Lone Madrone - 'Bassi Vineyard' - Grenache, Syrah - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Grenache, Bassi Ranch, SLO Coast, organic\/biodynamic, 1260 bottles produced, 25% stem inclusion manual punch downs twice daily, small addition of S02 after Malo \u0026amp; pre bottling, Sub 50ppm total.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197183739,"sku":"00076239","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c9eee747f6a29ce87c32678ce381081c.jpg?v=1746562152"},{"product_id":"lone-madrone-rodnick-farm-syrah-viognier-chalone-ca-2023","title":"Lone Madrone - 'Rodnick Farm' - Syrah, Viognier - Chalone, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Viognier, Rodnick Farm, Chalone, CCOF organic, 1600 bottles produced, 25% whole cluster including Viognier, manual punch downs twice daily.  Small additions post malo \u0026amp; pre bottling, sub 50total ppm.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202852603,"sku":"00076359","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3325bf1bf22ddd2151ffe223704252bc.jpg?v=1746562346"},{"product_id":"whitcraft-chene-vineyard-pinot-noir-slo-county-ca-2022","title":"Whitcraft - 'Chêne Vineyard' - Pinot Noir - SLO County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWhole Cluster Pinot Noir Biodynamic farming from Edna Valley. Neutral Oak aged 11 months, bottled unfined, unfiltered and adulterated. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process. \nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148269306107,"sku":"00076226","price":88.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/97dbe4503c81758230dd9c9f2e6b779f.jpg?v=1746564564"},{"product_id":"tira-nanza-cabernet-sauvignon-carmel-valley-ca-21-22","title":"Tira Nanza - Cabernet Sauvignon - Carmel Valley, CA - 21\/22","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur inaugural vintage of Cab is here! Harvested from the oldest vines on our ranch, this dry farmed fruit exceeded all of our expectations for our first vintage. Blended with 20% Merlot and aged entirely in French Oak (75% neutral\/25% new) this wine combines rich red fruit flavors with an inviting freshness seldom seen in California Cabernet.\n\n\n\u003c\/p\u003e\u003cp\u003eFermented in Stainless Steel \u0026amp; aged in 100% French Oak Barrels  |  14% ABV \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe started Tira Nanza with the goal of creating a wine brand that truly values the process of making wine just as much as the finished product. While we enjoy drinking wine as much as the next person, this wasn’t what drew us to the industry. Having our hand in every step of the process (from planting, to farming, to winemaking, to bottling, to sharing it with all of you) and learning new things along the way is what truly excites us.\u003c\/p\u003e\n\u003cp\u003eIn a world where efficiency reigns supreme, we believe that making great wines takes time, patience, intention, and most importantly, the ability to work with nature instead of against it. At the end of the day our mission is simple — for our wines to reflect the year, the land, and the heart behind them. By farming organically, using minimal intervention winemaking, and always aiming for balance, our goal is to create wines with integrity and intention that also taste amazing.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148293325051,"sku":"00076225","price":93.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/401ffc27657d6e4aec2d86be0af0e8f5.jpg?v=1746564962"},{"product_id":"tablas-creek-vineyard-espirit-de-tablas-mourvedre-grenache-cinsault-vaccarese-counoise-cinsault-adelaida-district-paso-robles-ca-2022","title":"Tablas Creek Vineyard - 'Espirit de Tablas' - Mourvèdre, Grenache, Cinsault, Vaccarèse, Counoise, Cinsault - Adelaida District, Paso Robles, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard 2022 Esprit de Tablas is our flagship red blend, chosen from the best lots of six estate-grown varieties propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, Counoise for brambly spice and acidity, as well as the dark, herby Vaccarese and the juicy, spicy Cinsaut.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAccolades\u003c\/li\u003e\n\u003cli\u003e95 points; \"Lavish strawberry, rose petal and violet flavors are rich on the palate, with hints of fennel pollen and toasted chaparral adding depth\": Wine Enthusiast (Apr. 2025)\u003c\/li\u003e\n\u003cli\u003e95 points; \"The winery flagship delivers the goods as usual in this vintage\": Rich Cook, WineReviewOnline.com (Jan. 2025)\u003c\/li\u003e\n\u003cli\u003e17.5\/20; \"incredibly appetising and ageworthy\": JancisRobinson.com (Nov. 2024)\u003c\/li\u003e\n\u003cli\u003e97 points; \"perfectly balanced with a meaty texture\": BevX (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"full-bodied but fresh, with silky smooth tannins\": JamesSuckling.com (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"strikes a delicious balance between sumptuous, ample concentration and palpable precision\": Robert Parker's Wine Advocate (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"A stunning wine from 2022\": Owen Bargreen (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"this is a delicious wine with brilliance and undeniable ageability\": Decanter (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"This is finessed and graceful, with a lifted feel and cooling acidity\": Vinous (July 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"mouthwatering acidity and a long, flavorful finish\": Robert Parker's Wine Advocate (Dec. 2023)\u003cbr\u003eTasting Notes\u003cbr\u003eA serious nose of pipe tobacco, both red and black currant, licorice, and a little minty lift. The mouth is on point with flavors of black raspberry, mint chocolate, meat drippings, and loamy earth. Deep and full but structured as well, with fine-grained tannins and a finish of sweet spice and dark red fruit.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eTablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of Château de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148295946491,"sku":"00076211","price":63.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e5cdc8a59640b2a71fc16a7990361078.jpg?v=1746565046"},{"product_id":"ashkahn-saturday-gamay-shokrian-vineyard-santa-barbara-county-ca-2024","title":"Ashkahn - 'Saturday' - Gamay - Shokrian Vineyard, Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGamay on clay-loam soils off the stunning Cat Canyon Road. 12 day carbonic and pressed to neutral oak for 6 months. A great chilled red option. Bottled unfined, unfiltered with no additions.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Legend!!!\nASHKAHN (pronounced ash-con) is the multidisciplinary studio \u0026amp; company of artist to the stars, stationery prince, wine maker, and all around bon vivant, Ashkahn Shahparnia. He lives and works in Los Angeles CA. \nSome of his interests include: bananas, the movie Amadeus, tequila, Charles Bukowski, John Coltrane and Melissah. He has been featured in Interview Magazine, Paper Magazine, The New York Times \u0026amp; Taschen to name a few. In 2011 he was nominated by Print Magazine’s prestigious Top 20 Under 30. Ashkahn also has a line of greeting cards and stationery that is sold in more than 500+ stores worldwide. He recently released his first wine, a 2020 Chardonnay named \"LOU\".\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47153685889275,"sku":"00076396","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b588754174bd46ffd520f67c5ac6965a.jpg?v=1746747692"},{"product_id":"samuel-louis-smith-nelson-vineyard-sans-soufre-syrah-santa-cruz-mountains-ca-2022-1500ml","title":"Samuel Louis Smith - 'Nelson Vineyard - Sans Soufrè' - Syrah - Santa Cruz Mountains, CA - 2022 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eV.22\nRecord December rains, a cold and dry January, and a warm and dry first few weeks of February preceded below-freezing temperatures later in the month. This was the first hurdle, as soil temps had risen and bud break commenced the first and second weeks of March (about one week early). Some rain late March helped to cleanse soils and quench vines, yet another shock to the system was looming. A succession of heatwave,frost, rain confirmed that 2022 was going to be anything but easy. Weather through flowering was cool and windy per usual. This, paired with low nutrient and groundwater availability due to the drought, lead to below-average cluster counts and widespread shatter. Average to above average temperatures, along with less marine layer through the summer, confirmed that 2022 would be an early year. A week-long heatwave starting Labor Day Weekend hastened ripening and further diminished crop loads. Thankfully, weather for the remainder of harvest was average to below average, though the heatwave and tiny yields forced most parcels to ripen simultaneously – shifting the stress from vineyard to winery. At first glance, 2022 seems to be a combination of 2014 and 2017. Regardless, the end result for the vintage was clean, fruit-driven, and fairly opulent wines with individuality determined by pick date (before, durning, or after the heatwave). This is a vintage that truly tells a story.\n\n\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMicro-négoce\n\n\u003c\/p\u003e\u003cp\u003eSamuel Louis Smith functions as a micro-négociant based in Salinas, California. Organic viticulture, mountainous sites, and minimal intervention in the cellar are tenets of the brand. SLS presents a compelling cross-section of the Central Coast, focusing on Sta. Rita Hills chardonnay, Monterey pinot noir, and Santa Cruz Mountains cool-climate syrah. The wines are made in a neoclassical style where light handling, wild fermentations, and stem inclusion in the reds create wines of place and purity, aroma and structure.\u003c\/p\u003e\n\u003cp\u003eIn the future, the core of SLS will be made with dirty fingernails and estate grown grapes. For now, Sam is dedicated to sourcing fruit from the most distinctive honestly- and sustainably-farmed vineyards. He is also head winemaker at the historic Morgan Winery, a pioneer of organic viticulture and traditional winemaking in the Santa Lucia Highlands AVA.\u003c\/p\u003e\n\u003cp\u003eBackground\u003c\/p\u003e\n\u003cp\u003eSam studied Economics, French, and Spanish at UC Santa Barbara. A nagging desire for wine knowledge and proximity to good surf led Sam to Bordeaux- the perfect place to spend a semester abroad. Coinciding with the iconic vintage of 2009, it opened his eyes to the world of haute cuisine and fine wine. Though somewhat reticent and cold, Sam’s Bordelaise host family ate and drank quite well; their pairing of confit de canard with ’89 Margaux on a cold Sunday afternoon in November still serves as an epiphanous moment for him.\u003c\/p\u003e\n\u003cp\u003eWine and everything it embodies are still the most cerebral and inspiring experience for Sam. Making pinot noir in the Willamette Valley and cool-climate syrah in the Northern Rhône, and cutting his teeth as assistant winemaker for Margerum Wine Company gave him the opportunities to find where his palate and California’s cool, mountainous Central Coast terroir converge.\u003c\/p\u003e\n\u003cp\u003eWatercolor paintings, also found in black and white on the labels, are Sam’s originals.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47156508164347,"sku":"00076362","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/24199bc6996a58b56512f56083b95487.jpg?v=1746916552"},{"product_id":"kolfok-guterwec-blaufrankisch-neckenmarkt-burgenland-at-2019","title":"Kolfok - 'Güterwec' - Blaufränkisch - Neckenmarkt , Burgenland, AT - 2019","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Neckenmarkt bottling comes from 3 vineyard sites grown on limestone, slate and granite. Traditionally fermented for 1 month in oak casks. 15% whole cluster. Aged in a 1200 liter barrel for 18 months before bottling. Unfined\/Unfiltered. Bright, elegant and mineral.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe word Kolfok has its origins in a regional dialect and describes a person, critical to common thoughts — an unconventional thinker.\nWinemaker and Kolfok in chief Stefan Wellanschitz was born into winemaking at the family's estate in Neckenmarkt, a winery that dates back to the early 19th century, to a time when this part of Burgenland was still Hungarian and not Austrian.\nWhile still also working at the family's estate, Stefan decided to launch his own wines back in 2013, wines that are a clear deviation from the family's more traditional style, towards natural winemaking and a purist low-tech approach that would highlight soils and micro-climate, aka terroir.\nSome parts of the vineyards are directly at the border of Hungary, especially the town Neckenmarkt shows a unique combination of alpine soils and Pannonian climate. In the middle of the Oedenburger Valley, Neckenmarkt is located at a relatively high altitude, the vineyards are up to 500 meters above sea level with a smorgasbord of soils coming into play. In the higher parts soils range from schist, gneiss to limestone, and in the lower vineyards from ferrous loam to volcanic clay.\nSays Stefan: \"I want to show those exceptional conditions in my wines. That's why I work naturally both in the vineyards and in the cellar. To prevent monoculture the vines are growing organically together with other herbs and plants. In the cellar it's very easy - the wine leaves the press without the use of pumps into local oak barrels which can be from 600 liters (Halbstueck) to 1200 liters (Stueck), this is where the stays without fining, moving or even sulfuring. At the optimum time, they are bottled unfiltered with minimal addition of sulfur.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47168259293435,"sku":"00076402","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/651627f01f15935d32ce7720c2c09696.jpg?v=1747363422"},{"product_id":"domaine-de-la-tournelle-trousseau-des-corvees-trousseau-jura-fr-2023","title":"Domaine de la Tournelle - 'Trousseau des Corvées' - Trousseau - Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOOS\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEvelyne and Pascal Clairet began Domaine de la Tournelle in 1991 with a single rented parcel of Chardonnay and an enthusiastic pursuit of organic and biodynamic farming. Today, they have become a benchmark domaine in the region and are highly respected figures in the natural wine community who routinely help young growers get established. They accomplished their impressive reputation through much dedication and hard work as well as their constant interest and curiosity in learning from those who initially cleared the path and established the region. \nIn addition to farming organically and biodynamically, they employ the use of sulfur sparingly – choosing to either not sulfur at all or adding a small amount either at harvest or bottling, depending on the vintage. Pascal has also been a strong voice in favor of wines that showcase the region’s unique terroirs – he believes that single variety bottlings best capture this. Evelyne and Pascal are a “bridge generation” between the region’s elders and the new guard, and so in another sense, their wines can be interpreted as “bridge wines” – natural, while also being well-made, ageworthy wines that have incredible precision and complexity.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177507733755,"sku":"00076405","price":91.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/482089088eafa1c85380e3387709a0d5.png?v=1747771817"},{"product_id":"domaine-de-la-tournelle-luva-arboisiana-poulsard-arbois-jura-fr-2023","title":"Domaine de la Tournelle - 'l'Uva Arboisiana' - Poulsard - Arbois, Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOOS\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEvelyne and Pascal Clairet began Domaine de la Tournelle in 1991 with a single rented parcel of Chardonnay and an enthusiastic pursuit of organic and biodynamic farming. Today, they have become a benchmark domaine in the region and are highly respected figures in the natural wine community who routinely help young growers get established. They accomplished their impressive reputation through much dedication and hard work as well as their constant interest and curiosity in learning from those who initially cleared the path and established the region. \nIn addition to farming organically and biodynamically, they employ the use of sulfur sparingly – choosing to either not sulfur at all or adding a small amount either at harvest or bottling, depending on the vintage. Pascal has also been a strong voice in favor of wines that showcase the region’s unique terroirs – he believes that single variety bottlings best capture this. Evelyne and Pascal are a “bridge generation” between the region’s elders and the new guard, and so in another sense, their wines can be interpreted as “bridge wines” – natural, while also being well-made, ageworthy wines that have incredible precision and complexity.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177507766523,"sku":"00076404","price":82.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f8f7258e1df894ea8735cf0c6b1f2fa7.png?v=1747771821"},{"product_id":"amevive-gamay-santa-barbara-county-ca-2024","title":"Âmevive - Gamay - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis wine is made of three different gamay clones from both Martian Ranch Vineyard and Shokrian Vineyard in Los Alamos, CA. Martian Ranch is Demeter certified biodynamic, and Shokrian Vineyard has been farmed organically for many years. We’ve been working with these sites for several years now and feel that uniting them together in one wine highlights the best expression of both! Both of these vineyards appear sandy at the surface, but there is a rich loamy clay about 3 feet below the surface in pockets of these blocks.\nThis wine is made of three different gamay clones from both Martian Ranch Vineyard and Shokrian Vineyard in Los Alamos, CA. Martian Ranch is Demeter certified biodynamic, and Shokrian Vineyard has been farmed organically for many years. We’ve been working with these sites for several years now and feel that uniting them together in one wine highlights the best expression of both! Both of these vineyards appear sandy at the surface, but there is a rich loamy clay about 3 feet below the surface in pockets of these blocks.\n2024 Gamay has the freshness of the new world, and the structure of an edgy old world Gamay. Like when you bite into a ripe Satsuma plum - lush sweetness, a little acid, and some tannin. She’s briny and delightfully herbal. Perfect now, perfect in many, many years down the road.\n- 11.5%ABV\n- 270 cases produced\n- Organic and Demeter certified biodynamic grapes, minimal sulfites\n\n\u003c\/p\u003e\u003cp\u003eabout the label\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003cli\u003eArt: The Darner dragonfly surrounded by its flowers of choice were painted by my brilliant mother, Eileen Anderson. The dragonflies are an integral part of the ecosystem as they prey on smaller invertebrates like mosquitos. At the same time they become food for birds and bats in the vineyard. The family of California quail, Callipepla californica, on the back are painted by me. The quail families run around the vineyard and surrounding bushes in spring and summertime and bring a delightful energy to the vineyard.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003ePronunciation: \"ahm-veev\"\n​\n​Translation: soulful, lively soul, living soul \n​\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe 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.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\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":47177519956219,"sku":"00076410","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/134d7bfe3373a0ffc964c09d015975ff.png?v=1747772415"},{"product_id":"gd-vajra-barbera-barbera-dalba-piemonte-it-2024","title":"GD Vajra - Barbera - Barbera d'Alba, Piemonte, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis fine Barbera is produced from six different vineyards located in the three communes of Sinio, Novello and Barolo. Because of the different locations, harvest can last up to three weeks in order to pick each parcel at optimum maturity. Ageing takes place in 50% stainless steel vats and 50% French oak barrels (20% new oak).\nThe result is a wine with a vibrant dark ruby\/violet color possessing a deep concentration of dark berry and cherry aromatics tinged w citrus, spice and dried herbs. Quite concentrated on the palate, it maintains crisp acidity and ripe, pliable tannins. Very food friendly.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e​The estate of GD Vajra is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which result in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers, who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte, and in essence they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177949282555,"sku":"00076413","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/14aa3fc67b96983cbf78e87666fb67ef.jpg?v=1747787223"},{"product_id":"gd-vajra-dolcetto-dolcetto-dalba-piemonte-it-2023","title":"GD Vajra - Dolcetto - Dolcetto d'Alba, Piemonte, IT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDolcetto is the flagship grape of Piemonte because the beguiling sweetness of its fruit is perfectly balanced by its ripe tannins, which make for a magical food wine that just comes alive at the table and brings everything else along with it.\nVajra’s Dolcetto comes from grapes in the Barolo commune as well as from nearby Novello, still in the Barolo DOCG. Vinified and aged in stainless steel to retain the exuberant fresh fruit, it is aged in bottle for a few months before release in the summer following the harvest.\nDeep violet in color, the nose is of red and wild berries leaning to cherries w some herbal notes. The gentle tannins are a perfect match for the moderate, but very fresh acidity.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e​The estate of GD Vajra is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which result in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers, who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte, and in essence they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177949315323,"sku":"00076415","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e8c070819e0eec663f4abd63efd009cc.jpg?v=1747787230"},{"product_id":"gd-vajra-albe-nebbiolo-barolo-piemonte-it-2021","title":"GD Vajra - 'Albe' - Nebbiolo - Barolo, Piemonte, IT - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eProduced from the vineyards of Fossati, Coste de Vergne and La Volta, this is “Barolo di Barolo”, from fine terroirs located at medium altitude. With this wine Vajra seeks to express the true aromatic quality of the Nebbiolo grape along with its elegant body, harmonious structure and ripe tannins. Long ageing in Slavonian casks assures the preservation of primary fruit aromas and guarantees excellent ageing potential.\nComplex orange notes add to notes of red fruit, flowers, pine and wild herbs. It shows good intensity and structure with ripe tannins. This is one of those rare wines that one can honestly say to drink now or hold for 5-10 years. It’s that versatile and delicious.\nhttp:\/\/www.gdvajra.it\/en\/barolo-albe-docg\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e​The estate of GD Vajra is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which result in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers, who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte, and in essence they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177949348091,"sku":"00076412","price":71.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/deecd74f7b9b6d30376f531e9f9e18c2.jpg?v=1747787238"},{"product_id":"bainbridge-cuvee-50-50-bib-cabernet-franc-grolleau-loire-valley-fr-2023-3000ml","title":"Bainbridge - 'Cuvée 50\/50 BIB' - Cabernet Franc, Grolleau - Loire Valley, FR - 2023 - 3000ml JEROBOX","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA Joyful and endless bag in box! JEROBOX FOR THE FRIDGEEEEE\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVdf “Cuvée 50 : 50” 2020\nVARIETY: Grolleau \/ Cab Franc\nTERROIR: \nBlack schist bedrock. \nIron and calcium rich, sandy soils. \nCertified organic.\nHARVEST: hand picked \nVINIFICATION: \nCo-fermented\nDe-stemmed\nShort maceration 8-10 days in fiberglass\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eToby and Julie are incredible friends who have the most kind and endearing spirit of anyone I know. They are honest, hardworking, winemakers who look at their trade with the patience and serenity of a master craftsman, and the humbleness and tenacity of your neighborhood milkman. Toby's an ex-pat from the UK, and Julie found him working on a harvest crew in Protection, Kansas. After a long courtship they have settled in Anjou with their two young children. In the early 2000s, Toby started working with Didier Chaffardon and the couple made their first wine in 2007, the same year they gave birth to their first son.  In 2012, after a few years under the tutelage and employ of René Mosse, Toby and Julie went out on their own and started full-time production on their eponymous domaine. Approximately 6.5 hectares of their 8ha are currently under vine with drought resistant soil, rich in calcium. \nToby and Julie really seem to be settling into their small, family estate, and it's beginning to feel very well oiled. Naturally, extra curricular activities are being worked in. The topic of much conversation and instagramming were Toby's new sheep -- a project he seems quite pleased with. \"I've always wanted a passion outside of my profession -- a hobby,\" he told us, and maybe shepherding is going to be that fit. Of course, the sheep are really just another aspect of the viticulture. The sheep are essentially wooly lawnmowers that trim the herbs between the vines. Otherwise, there are plans for olive trees and fruit trees. All their vineyards are worked organically. They focus on wines for drinking: fresh, bright and natural.  In the cellar, macerations are generally short and neutral vessels are always used, whether fiberglass or stainless steel. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177949413627,"sku":"00076411","price":82.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/febb8a43a4064f46758bce2c5e00843d.jpg?v=1747787252"},{"product_id":"satellite-x-entity-of-delight-kaerskov-vineyard-mourvedre-los-olivos-district-ca-2023","title":"Satellite x Entity of Delight - 'Kærskov Vineyard' - Mourvèdre - Los Olivos District, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis is our first ever true \"house wine\" attempt! \nWe had an opportunity, to go wild. We took it! \n\n\u003c\/p\u003e\u003cp\u003eWith enough inventory to last most of the year (at least) - this wine (and the other two house wine labels) represents everything we love about wine in the central coast... and all in a populist style that sings our song: NATURAL WINE IS THE BEST REPRESENTATION OF WINE. \u003c\/p\u003e\n\u003cp\u003eThis set of three wines: A Chardonnay, Pinot Noir, and Mourvèdre, fashioned by our friend Crosby Swinchat, are a gift to us as much as they are a gift to you. We took our biggest chance yet for a collaboration that represents our region and our vibe in the most approachable, delicious, and repeatable way we've done yet. \u003c\/p\u003e\n\u003cp\u003eAll organic farming, all native fermentation, no fining, no filtering, no additions except for minimal effective SO2 (applied only at bottling)\u003c\/p\u003e\n\u003cp\u003eSatellite is the \u003cem\u003eexclusive\u003c\/em\u003e outlet for these Satellite xoxo labels. \u003c\/p\u003e\n\u003cp\u003e-Satellite, xoxo\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEntity of Delight\u003c\/p\u003e\n\u003cp\u003eDelight is often defined as a high degree of satisfaction. The drive is to create that within the bottles that have come from our hands. Inspired by the idea of reflecting the beauty of a site into the integrity of a wine. At the heart though, the wines are meant to be fun and refreshing partners to the good times!\u003cbr\u003eThere are currently three organic vineyards that my grapes come from, the first is called, The Bassi Vineyard. Which is a beautiful vineyard about a mile from the Pacific Ocean in Avila Beach (San Luis Obispo AVA). The second is called Spear Vineyard in the Santa Rita Hills AVA lying between Buellton and Lompoc. And the third is called Bella Vista in the hotter and dryer area in Ballard Canyon. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47193296044283,"sku":"00076425","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1715.jpg?v=1749506603"},{"product_id":"satellite-x-entity-of-delight-bassi-vineyard-pinot-noir-slo-coast-ca-2023","title":"Satellite x Entity of Delight - 'Bassi Vineyard' - Pinot Noir - SLO Coast, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis is our first ever true \"house wine\" attempt! \nWe had an opportunity, to go wild. We took it! \n\n\u003c\/p\u003e\u003cp\u003eWith enough inventory to last most of the year (at least) - this wine (and the other two house wine labels) represents everything we love about wine in the central coast... and all in a populist style that sings our song: NATURAL WINE IS THE BEST REPRESENTATION OF WINE. \u003c\/p\u003e\n\u003cp\u003eThis set of three wines: A Chardonnay, Pinot Noir, and Mourvèdre, fashioned by our friend Crosby Swinchat, are a gift to us as much as they are a gift to you. We took our biggest chance yet for a collaboration that represents our region and our vibe in the most approachable, delicious, and repeatable way we've done yet. \u003c\/p\u003e\n\u003cp\u003eAll organic farming, all native fermentation, no fining, no filtering, no additions except for minimal effective SO2 (applied only at bottling)\u003c\/p\u003e\n\u003cp\u003eSatellite is the \u003cem\u003eexclusive\u003c\/em\u003e outlet for these Satellite xoxo labels. \u003c\/p\u003e\n\u003cp\u003e-Satellite, xoxo\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEntity of Delight\u003c\/p\u003e\n\u003cp\u003eDelight is often defined as a high degree of satisfaction. The drive is to create that within the bottles that have come from our hands. Inspired by the idea of reflecting the beauty of a site into the integrity of a wine. At the heart though, the wines are meant to be fun and refreshing partners to the good times!\u003cbr\u003eThere are currently three organic vineyards that my grapes come from, the first is called, The Bassi Vineyard. Which is a beautiful vineyard about a mile from the Pacific Ocean in Avila Beach (San Luis Obispo AVA). The second is called Spear Vineyard in the Santa Rita Hills AVA lying between Buellton and Lompoc. And the third is called Bella Vista in the hotter and dryer area in Ballard Canyon. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47193296142587,"sku":"00076424","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1710.jpg?v=1749506585"},{"product_id":"brendan-stater-west-cabernet-franc-saumur-loire-valley-fr-2023","title":"Brendan Stater-West - Cabernet Franc - Saumur, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Variety: Cabernet Franc\n- Terroir: From the lieu-dit La Rippaille in Brézé, southwest-facing, mostly sandy-clay soil.\n- Viticulture: Sustainable, organic methods\n- Vinification: Sorted directly in the vineyard (with sorting table), 100% de-stemmed, 1-2-week ambient yeast fermentation, minimal extraction by infusion (no pump-overs or punch-downs), aged for 6 months in stainless steel tanks, lightly filtered, 25-60 ppm total SO2 at bottling.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e\"We met fellow ex-pat and wine geek, Brendan Stater-West, where magic happens – in Romain Guiberteau’s cellar in Saint-Just-sur-Dive. Since 2011, Brendan has been working behind the scenes as Romain’s right-hand-man. And in 2015, he completed the first harvest of wine to be bottled under his own label, from the wonderfully unique site of Les Chapaudaises!\nBrendan’s personal story and background in wine (in his own words)…\n“I arrived in France 10 years ago, originally to be an English teacher in Paris. In my second year of teaching, I became hooked on wine, thanks to a coworker of mine. Fortunately, it was someone who had a good palate and took me to several professional wine tastings. This sparked the flame for my love of wine that has not yet died out! I then decided to stop teaching in order to learn wine and enter the profession. I went to a school in Paris to learn the trade, more on the retail side of things. I worked in a small and beautiful store, Spring, in the 1st arrondissement for an American chef, Daniel Rose, who has an amazing gastronomic restaurant.\nDuring this period, we were selling the wines from Domaine Guiberteau. I remember tasting the wines for the first time and immediately being hit by a divine revelation of limestone terroir, through Chenin! I was hooked... thanks to Brézé 2008! I already knew that retail wasn't for me in the long-haul, so after tasting this wine, I felt like it was time to make the move out of the city and get back into a more rural context where I could learn to grow grapes and vinify. I therefore harassed Romain Guiberteau and other winemakers in the area for a month, when finally, Romain gave in and accepted to take me under his wing as an apprentice. I enrolled in a BTS Viti-Oeno program and worked full-time at the domaine. My only time working outside the domaine was for a short 3 months where I went to the Clos Cristal, the hospices de Saumur, to learn how to work exclusively in the vineyard with horses. This is a future project of mine by the way...\nIn 2015, I insisted that I wanted to find some vineyards to start making my own wine. Romain proposed one hectare of a vineyard called Les Chapaudaises to me, and I knew it was a terroir that could make the style of Chenin that I am crazy for: elegant, pure, vertical, with salinity from the limestone. What a wonderful vintage to begin with as well! Beautiful ripeness and satisfactory yields after a very easy growing season.”\n-Wasserman Imports\n- Location: Bizay, Loire Valley\n- Variety: Chenin Blanc, Cabernet Franc\n- Viticulture: Sustainable, organic methods\n- Vinification: Light decanting of lees, ambient yeast fermentation and aging for around 18 months in used barrels, some filtration, low doses of SO2 are added at pressing (~20 ppm), after alcoholic fermentation (to help prevent malo, ~10 ppm), with a final adjustment at bottling, approx. 25-60 ppm total SO2 at bottling.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47250825511163,"sku":"00076437","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f791a5780bb1565a9a563328d4cb5038.jpg?v=1749687545"},{"product_id":"guiberteau-cabernet-franc-saumur-loire-valley-fr-2022","title":"Guiberteau - Cabernet Franc - Saumur, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Size: 2.0 ha (4.94 ac)\n- Variety: Cabernet Franc\n- Vine Age: Planted 1955-1957\n- Terroir: From three parcels on the hill of Brézé, silty-sand soils over limestone bedrocks.\n- Viticulture: Organic (AB, 2007)\n- Vinification: Sorted in the vineyards, 100% de-stemmed, ambient yeast fermentation, aged for 10-12 months in steel and\/or wooden tanks, filtered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of Brézé in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered Brézé to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in Brézé, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir.\nFounded at the beginning of the XXth century by Clément Manguin, Romain’s great grandfather, the domaine was then passed on to Clément’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of Brézé, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out.\nIn 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative.\nThe domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of Brézé. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007.\nIn only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Saumur, Loire Valley\u003c\/li\u003e\n\u003cli\u003eSize: 17 ha (42 ac)\u003c\/li\u003e\n\u003cli\u003eVarieties: Cabernet Franc, Chenin Blanc\u003c\/li\u003e\n\u003cli\u003eViticulture: Organic (AB, 2007). Permanent cover crop in between the rows, soils are only worked underneath the vines. No synthetic products; only sulfur, copper, and essential oils.\u003c\/li\u003e\n\u003cli\u003eVinification: 100% de-stemmed, ambient yeast fermentations, aging in tanks, foudres, and barrels, no fining, filtered if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47250825543931,"sku":"00076436","price":53.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6feda9c7ef08f67f9baaea60acd9b7d6.jpg?v=1749687549"},{"product_id":"crotin-monterosso-ruche-di-castagnole-monferrato-piemonte-it-2022","title":"Crotin - 'Monterosso' - Ruche - Di Castagnole Monferrato, Piemonte, IT - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSoil:\nCalcareous and dry soils with lots of minerality.\n\n\u003c\/p\u003e\u003cp\u003eVinification:\u003cbr\u003eFull manual harvest in small boxes. Destemming and crushing. Classic fermentation in stainless steel vats. Aged for about 6 months in stainless steel vats.\u003c\/p\u003e\n\u003cp\u003eTasting Note:\u003cbr\u003eMedium bodied with aromas of rose petal, mulberry and tobacco. Ruchè is not as racy as the region’s other reds, but it’s still fresh and energetic with a good tannin structure.\u003c\/p\u003e\n\u003cp\u003eWine Enthusiast:\u003cbr\u003eWhile Ruchè’s deeper history is dependent on storytelling from generation to generation, DNA analysis confirms its roots as a crossing of Croatina, a tannic and rustic black grape, and the near-extinct, Muscat-tasting white grape Malvasia Aromatica di Parma, which likely contributes to Ruchè’s aromatic qualities. Ruchè di Castagnole Monferrato was designated a DOCG in 2010. The region is a UNESCO-recognized site producing one million bottles from seven small municipalities in the Monferrato: Castagnole Monferrato, Scurzolengo, Grana, Montemagno, Portacomaro, Refrancore and Viarigi.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe three Calabrian-born Russo brothers, Federico, Marcello, and Corrado are fully committed to organic farming principles in their off-the-beaten-path corner of Piedmont’s expansive Monferrato. They specialize in grapes like Barbera, Grignolino, and Freisa raised in steel, but have added Nebbiolo and sparkling wines to their range of spectacular wines at spectacular prices.\u003cbr\u003eAfter nearly an hour of winding through hills and lifeless villages north of Alba, the road suddenly climbs into forested hills and the humble driveway of the Russo family’s cantina and agriturismo, Crotin, which in Piemontese dialect means “small cellar.”\u003cbr\u003eThe three Russo brothers, Federico (right), Marcello and Corrado (left), are fully committed to organic farming principles, and their wines ooze the lifeforce of their vineyards. Bread and butter grapes like Barbera, Grignolino and Freisa are the game around here and these guys play it with spectacular results. Over the last five years, they’ve brought their wines to a new level with direction from our very good friend, one of Italy’s most promising young enologists, Cristiano Garella. The range of their wines demonstrate Cristiano’s hawkeye for detail and authenticity, and makes this estate a sure bet for people who want to spend their time drinking a wine that speaks the dialect of where it comes.\u003cbr\u003eIn the early part of the 20th century, many wine producing areas in Piedmont were abandoned for new jobs in the industrial sector. People came from all over Italy to Milan and Turin, initially for textile manufacturing and, later, the automobile boom with Fiat. The rush to the cities left historical wine communes barren of workers, especially those like Maretto, home to the Russo, which lie close to the urban centers. The land was either abandoned or converted to more easily managed crops like hazelnuts and corn.\u003cbr\u003eMost of the Russo’s vineyards are in the far western communes of Asti, Maretto and Monale. Because of their proximity to the Alps, these two regions are contenders for the coldest in the Asti commune. The vineyard soils have varying levels of clay, limestone and sand, similar to the Langhe, Italy’s Mecca for world-class wines.\u003cbr\u003eGrown mostly on red, iron-rich clay, Crotin’s dark rendition of Grignolino has a strong backbone of iron and soft, classic bitter notes in the palate, both hallmarks which ubiquitously adorn many of Italy’s well-crafted red wines. Their Barbera comes from white soils of clay, limestone and sand, giving the wine tremendous lift on the palate and nose. Plain spoken, direct, and full of charm, these are all irresistible quaffers.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47262027874555,"sku":"00076438","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dad3d19ae1d312111f568b6ad7e6a9fd.png?v=1750018078"},{"product_id":"marco-tinessa-ognostro-aglianico-montemarano-campania-it-2022","title":"Marco Tinessa - 'Ognostro' - Aglianico - Montemarano, Campania, IT - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion Montemarano\nVarieties Aglianico\nABV 14.5%\nSoils Clay, sandy loam, volcanic\nFarming Organic\nWinemaking De-stemmed, high-altitude Aglianico from two small sites between Montemarano and Castelfranci. The Montemarano site sees a north exposure and the average age of the vines is 30 years old. The Castelfranci vineyards range from 50-90 years old and face south. The latter 90 year old vineyards are Pergola trained. Grapes are hand-picked and de-stemmed and macerated on the skins for approximately one month, followed by pressing. These are spontaneously fermented in a mixture of concrete and stainless steel tanks and then raised in a combination of concrete and ceramic amphorae for 18 months. Marco does not like to use barriques in order to alter the taste and characteristics of the variety and on the other hand his production is way too small to age in the big barrels traditionally used for Taurasi.\nThe wine is unfiltered and unfined and and minimal dose of 1g of SO2 was added after fermentation.\nTasting Note Ognostro is not just a wine, but an expression of its origin. The wine is inky and dark with aromas of black fruits, citrus peel, and ginger. Drinks with surprising freshness considering its deep and brooding character.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMarco Tinessa’s winemaking career grew out of an obsession with natural wine and a love affair with the Campanian denomination of Taurasi. His debut project began with the acquisition of a single vineyard of Aglianico near Montemarano. Ognostro came to be thanks to the help of Marco’s mentor and friend, none other than the iconic Frank Cornelissen, whose eponymous winery in Sicily has become a standard bearer for Italian natural wines. So close was this partnership that Marco in fact vinified all of his wines in Frank’s cellar right up to the 2017 vintage. \nMarco grows Aglianico in astonishingly low yields and often harvests well into November. This allows him to develop good phenolic ripeness without compromising on Aglianico’s high natural acidity. Just like his mentor, Marco prefers fermentation in clay amphorae or high-density polyethylene tubs as they “prevents any influence on the wine and the terroir”.\n\n\u003c\/p\u003e\u003cp\u003eIn addition to his spectacular Aglianico, Marco today produces a rich and textural Fiano, a fresh and vibrant Falanghina, a Merlot and an entry level Aglianico.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275932680443,"sku":"00076442","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/82dc329e0d9937bc63ae568b6e3904f4.jpg?v=1750360239"},{"product_id":"florez-fat-cat-loves-nene-gamay-cienega-valley-ca-2023","title":"Florèz - 'Fat Cat Loves Néné' - Gamay - Cienega Valley, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/@florezwines\" target=\"_blank\"\u003e\u003ch4\u003e@@florezwines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e3 week semi carbonic maceration in French oak cuve. Aged sur lie for 10 months in neutral French oak. Unfined \u0026amp; unfiltered. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHere at florèz wines we embrace old world technique and sensibility. Everything begins with the vineyards and the best quality starting ingredients. \nSome of the vineyards we are farming ourselves using organic practices, and dry farming management. To supplement we source fruit from organically farmed vineyards. We work to stay as local as possible to the Santa Cruz area.\nWe follow through with astute craftsmanship utilizing native yeasts, eschewing additives, racking well but never filtering, and a carefully monitored élevage without sulfur and sur lie.\nAlways in pursuit of improvement we hope to deliver wines of pleasure and ease on the body\n\n\u003c\/p\u003e\u003cp\u003eFlorèz wines was founded by James Jelks in 2017. Born in Santa Cruz and raised in Davis California Jelks is a west coast kid. After a decade of wine fascination, attending the UC Davis E\u0026amp;V program, and working worldwide Jelks set his sights on producing wines in Santa Cruz county. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47286775972091,"sku":"00076448","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c1efc7820ae71fbde2423ba930d9519b.png?v=1750722109"},{"product_id":"phelan-farm-pinot-noir-slo-coast-ca-2023","title":"Phelan Farm - Pinot Noir - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eClimate: Cool climate, maritime influence, three miles from the Pacific Vinification: 100% Whole cluster fermentation in stainless steel open top tanks. Aged in neutral barrels.\nBottles produced: 2,180\nABV: 12%\n2023 vintage notes: 10\/05\/23\nBottled by hand: 06\/05\/24\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe roots of Phelan Farm stretch back to the founding of the Phelan family homestead a few miles from the Pacific on Steiner Creek in 1851, just after California became a state. Inspired by his land’s potential to grow great grapes, Greg Phelan planted Chardonnay and Pinot Noir vines on their own roots in 2007, choosing four sites within the farm best suited to viticulture. \n\n\u003c\/p\u003e\u003cp\u003eMy introduction to Greg and Phelan Farm ten years later sparked a new vision for the vineyards focused on creating a healthy ecosystem for the vines through regenerative farming practices. To support this model, I focused on diversifying the vineyards with a selection of cool-climate vines from all over Europe—particularly the Jura and Savoie—while retaining many of the original plantings. Today, through some of the varietals may be different, the vineyards all retain their original names to pay homage to the Phelan family. \u003c\/p\u003e\n\u003cp\u003ePHELAN FARM GEOLOGY SUMMARY\u003cbr\u003eby Brenna Quigley\u003cbr\u003eThe vineyards at Phelan Farm are nestled along the narrow banks of Steiner Creek, which separate two distinct geologic terranes on either side of the drainage.\u003cbr\u003eA steep ridge, with a sheer vertical cliff face looms over the vineyards on the south side of the creek. This entire ridge is made up of the hard, white, fine-grained Cambria Felsite. This is a mysterious ‘felsic’ volcanic rock, somewhere between rhyolite and tuff. The Cambria felsite is hard and sharp, causing it to form the dramatic cliff face that defines Phelan Farm. The volcanic event that formed the Cambria felsite is related to the volcanism that formed the 9 sisters of SLO County, and represents the short-lived volcanic event that shaped this area approximately 20 million years ago (Oligocene).\u003cbr\u003eThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mélange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mélange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mélange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\u003cbr\u003eThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mélange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\u003cbr\u003eRock unit descriptions from USGS Map Descriptions (2014).\u003cbr\u003eSANTA LUCIA RANGE BLOCK\u003cbr\u003eCambria Felsite (Oligocene) White, welded, vesicular feldspar-quartz-pumice tuff; laminated, thick-bedded quartz-feldspar-biotite tuff (some euhedral biotite); and white and gray, hard rhyolite and dacite felsite. East of the map area (Cypress Mountain 7.5 ́ quadrangle), in roadcuts along Highway 46, this unit also includes black-weathering maroon amygdaloidal basalt with green serpentinite(?) xenoliths and green mineralization, white-weathering green tuff including lenses of silicified breccia, obsidian and flow-banded gray glassy rhyolite, and greenish-gray tuff breccia with boulders of red jasper. See Ernst and Hall (1974) for a detailed description of this unit. The felsite has been correlated with the Morro Rock-Islay Hill intrusive\/volcanic complex southeast of the map area (Ernst and Hall, 1974), which has yielded K-Ar ages between 22.7±0.9 and 28.0±1.0 Ma (Turner, 1968; Hall and others, 1966; Buckley, 1986) and more recently an 40Ar\/39Ar age of 26.5–27 Ma (cited in Cole and Stanley, 1998). Ernst and others (2011) used U-Pb ages from zircons to date Cambria Felsite at 27 Ma. The Oligocene age is consistent with stratigraphic position beneath the fossiliferous Vaqueros Sandstone and correlation with the Oligocene rocks to the southeast\u003cbr\u003eFRANCISCAN COMPLEX\u003cbr\u003eKfm Mélange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mélange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mélange in the map area\u003c\/p\u003e\n\u003cp\u003eWe acknowledge with deep respect that we are only the latest in a long line of stewards of this land. The known human history of our part of the Central Coast begins with the indigenous peoples who thrived in small communities for thousands of years, fishing, hunting and gathering food in the forests that once blanketed this land. Their descendants today call themselves Te'po'ta'ahl or, “People of the Oaks,” in honor of their ancestors’ staple food of acorns. They actively managed the landscape to better provide for their needs, using controlled burns to clear the ground beneath nut-bearing trees and cultivating food and medicinal plants near villages. An important coastal community, located on Santa Rosa Creek near today’s Cambria, was called Tsetacol. Their way of life changed dramatically in the late 1700s with the arrival of Franciscan Friars seeking converts to Christianity on behalf of Imperial Spain. The nearby Missions of San Luis Obispo and San Miguel Arcangel, constructed and maintained with coerced native labor, housed the first vineyards planted in today’s San Luis Obispo County. Wine for sacramental and commercial purposes was made from a vine, now known as Mission, imported to the Americas in the 1600’s from the Canary Islands and still grown in California today.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47286776987899,"sku":"00076449","price":74.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d1531471866894f5ca4a344aa36fcda1.png?v=1750722339"},{"product_id":"theo-dancer-botanica-gamay-fr-2023","title":"Theo Dancer - 'Botanica' - Gamay - FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINEYARD Loncier- next to Fleurie; around 40 hL\/ha yield.\nSOIL Sand\nVINIFICATION Vinification in tank, 100% destemmed, not temp controlled, no pumping over.\nAGING 12 months in 228L casks, ranging 1-5 years' age. Malo-lactic allowed. Transferred to tank for 2-4 months to settle, before bottling without filtering or fining.\nBOTTLES PRODUCED 2500 bottles \u0026amp; 100 magnums\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe name Vincent Dancer should ring a bell if you are a lover of white Burgundy. If it doesn't that's okay, as it is true that the wines have always ended up in few places and few cellars. When we think of white Burgundy recently there are two camps: the classic with maybe a bit more weight, concentration, etc. such as the wines of Leflaive and Ramonet for example; then there is the new wave, who seem to be pushing reduction to its limit. I have always believed that Vincent Dancer has found the perfect harmony. It isn't often that all wines in the range are treated the same way from ferment to aging vessels. Combined with the vineyard work and winemaking choices, Dancer has been putting out some of the most transparent wines that truly show the sense of place of their respective vineyards. Theo, Vincent's son, has been working with his father at the Domaine and in recent vintages has pretty much fully taken the reins. Aside from taking over the Domaine and continuing the work his father has taught him, Theo has started his own project as well. The labels really speak to the ethos; when you see the label, you think of Vincent Dancer, and they honor the tradition of the philosophies in the cellar, simply because it works. However, the labels are also a bit different, showing innovation, which is just what Theo is doing.\nTheo is working with some grape varietals that are nontraditional to Burgundy, incorporating grapes like Savagnin and Pinot Gris and making them in Burgundy. Don't worry, he is still making some classic varietals like Aligoté and Gamay. When tasting the wines you feel the soul of Dancer's transparency along with the energy of a 23-year-old, talented winemaker.\nViticulture and VinificationTheo is focusing on healthy farming, sourcing grapes from the right people and the right vineyards, trusting in the work they put into their vines. While not all of the vineyards are yet certified organic, each vineyard is being treated with the utmost care and most \"hands-off\" approach.\nTheo works on trusting his instincts and experience with his father to create the best expression of each wine that he can. In the cellar, the object is to keep it minimalist: native yeasts, no enzymes or acids, natural malolactic fermentation, no batonnage, and no fining or filtering. While each wine is given the same approach, there is some variation to length of racking, fermentation vessels, and more. Below we will dive into detail on each wine.\nTheo's Notes on the 2023 Vintage\"The 2023 vintage in Burgundy is characterized by weather conditions similar to 2022, marked by heat and drought, but with slightly more rainfall, especially during the summer. This allowed for a relatively generous yield across the region. However, managing the harvest dates was crucial to avoid wines that were too alcoholic and lacked freshness and tension, which are key to the balance and expression of our wines philosophy.\nThe harvest was carried out relatively early, in line with our usual approach, prioritizing an overall balance focused on freshness and low pH, rather than excessive alcohol content.\nThe 2023 vintage is very satisfactory, personally marking a significant improvement in our understanding of the wines and grapes varieties under the \"Theo Dancer\" négociant company, allowing us to produce wines that we hope will be more and more precise.\nThe expectation is that these cuvées will offer both pleasure and drinkability at a young age, as well as elegance and energy after some years of aging.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633804027,"sku":"00076501","price":73.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79a4d908b93fcbe518403c17565c7a7f.png?v=1751053969"},{"product_id":"theo-dancer-aragon-grenache-vaucluse-fr-2023","title":"Theo Dancer - 'Aragon' - Grenache - Vaucluse, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyards\nVaucluse, France\nWinemaking and Maturation\nEverything under the Theo Dancer labels is done with a focus on low extraction and early picking. The wines are focused and precise. Likewise, minimal intervention techniques such as natural primary and malolactic fermentations, neutral vessels for ageing and very low sulphur additions, are all part of the DNA of these personal wines.\nVinification in used 456L barrels, whole-bunch, not temp controlled, no pumping over.\nBoth the Theo Dancer and Roc Breïa wines are labelled as Vin de France. They are brought back and vinified in the family cellars in Chassagne.\nTasting Notes\nThe Theo Dancer Grenache is charming and powerful, a great balance between elegant, restrained and full-bodied power. Aromas of red berries, plums, rose petals and orange rind. Medium-bodied, open and supple, with melting tannins and a lively, succulent profile, it will drink well on release and for 10 years or more.\n\n\u003c\/p\u003e\u003cp\u003eVINEYARD Sainte-Cécile-Les-Vignes, Vaucluse; around 40 hL\/ha yield.\u003cbr\u003eVINE AGE 40+ years' age\u003cbr\u003eSOIL Sand\u003cbr\u003eVINIFICATION Vinification in tank, 100% destemmed, not temp controlled, no pumping over.\u003cbr\u003eAGING 12 months in 228L casks ranging 1-5 years' age, along with 650L ceramic vessels. Malo-lactic allowed. Transferred to tank for 2-4 months to settle, before bottling without filtering or fining.\u003cbr\u003eBOTTLES PRODUCED 2700 bottles, 150 magnums\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe name Vincent Dancer should ring a bell if you are a lover of white Burgundy. If it doesn't that's okay, as it is true that the wines have always ended up in few places and few cellars. When we think of white Burgundy recently there are two camps: the classic with maybe a bit more weight, concentration, etc. such as the wines of Leflaive and Ramonet for example; then there is the new wave, who seem to be pushing reduction to its limit. I have always believed that Vincent Dancer has found the perfect harmony. It isn't often that all wines in the range are treated the same way from ferment to aging vessels. Combined with the vineyard work and winemaking choices, Dancer has been putting out some of the most transparent wines that truly show the sense of place of their respective vineyards. Theo, Vincent's son, has been working with his father at the Domaine and in recent vintages has pretty much fully taken the reins. Aside from taking over the Domaine and continuing the work his father has taught him, Theo has started his own project as well. The labels really speak to the ethos; when you see the label, you think of Vincent Dancer, and they honor the tradition of the philosophies in the cellar, simply because it works. However, the labels are also a bit different, showing innovation, which is just what Theo is doing.\nTheo is working with some grape varietals that are nontraditional to Burgundy, incorporating grapes like Savagnin and Pinot Gris and making them in Burgundy. Don't worry, he is still making some classic varietals like Aligoté and Gamay. When tasting the wines you feel the soul of Dancer's transparency along with the energy of a 23-year-old, talented winemaker.\nViticulture and VinificationTheo is focusing on healthy farming, sourcing grapes from the right people and the right vineyards, trusting in the work they put into their vines. While not all of the vineyards are yet certified organic, each vineyard is being treated with the utmost care and most \"hands-off\" approach.\nTheo works on trusting his instincts and experience with his father to create the best expression of each wine that he can. In the cellar, the object is to keep it minimalist: native yeasts, no enzymes or acids, natural malolactic fermentation, no batonnage, and no fining or filtering. While each wine is given the same approach, there is some variation to length of racking, fermentation vessels, and more. Below we will dive into detail on each wine.\nTheo's Notes on the 2023 Vintage\"The 2023 vintage in Burgundy is characterized by weather conditions similar to 2022, marked by heat and drought, but with slightly more rainfall, especially during the summer. This allowed for a relatively generous yield across the region. However, managing the harvest dates was crucial to avoid wines that were too alcoholic and lacked freshness and tension, which are key to the balance and expression of our wines philosophy.\nThe harvest was carried out relatively early, in line with our usual approach, prioritizing an overall balance focused on freshness and low pH, rather than excessive alcohol content.\nThe 2023 vintage is very satisfactory, personally marking a significant improvement in our understanding of the wines and grapes varieties under the \"Theo Dancer\" négociant company, allowing us to produce wines that we hope will be more and more precise.\nThe expectation is that these cuvées will offer both pleasure and drinkability at a young age, as well as elegance and energy after some years of aging.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633836795,"sku":"00076500","price":129.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e06154d8c56ccf40557c08770020041e.png?v=1751053975"},{"product_id":"domaine-laustral-octopus-grolleau-loire-valley-fr-2023","title":"Domaine l'Austral - 'Octopus' - Grolleau - Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is Grolleau in its purest form—juicy, joyful, and straight from the Loire with zero makeup. Made from hand-harvested estate fruit and certified organic, the grapes are fermented whole cluster with native yeasts and aged for 10 months in concrete. The result? A vibrant, unfiltered red that’s all about freshness and finesse.\n\n\u003c\/p\u003e\u003cp\u003eBottled with just a kiss of sulfur, it’s got that lifted, peppery snap Grolleau fans love, backed by tart berries, crushed violets, and stony earth.\u003c\/p\u003e\n\u003cp\u003eUnfined, unfiltered, and unapologetically alive. Pair it with a chill and a good playlist.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLaurent is originally from the Alps, and Pauline from Brittany. They met at engineering school; he is a land-surveyor and Pauline a plastic and materials engineer. They worked for one year as engineers in France but we were not very happy stuck in front of a computer.\u003cbr\u003eThey travelled and worked in Australia in different farms and in a winery on the west coast. This is where they fell in love with wine, and where the name L'Austral comes from.\u003cbr\u003ePauline then studied in Burgundy to become an enologist; during which time Laurent was a ski instructor during winter and sailing instructor during summer to fund the project.\u003cbr\u003eDuring her first internship, Pauline worked with Mélaric, who introduced them to Françoise and Philippe Gourdon in Le Puy-Notre-Dame, who in turn had vines to lease.\u003cbr\u003eThey now work the parcels of Amandiers, 253 and Vigneaux.\u003cbr\u003eThe local Tuffeau (fossil-rich limestone) characterises the wines as well as the local architecture, vineyards typically being clay topsoil with Tuffeau underneath.\u003cbr\u003eThe weather systems coming in off the Atlantic are forced upwards by the Mauges hills to the West of Anjou. This causes a rain shadow which gives Saumur more of a continental climate. Le-Puy – being practically the most southerly point – averages less than 200mm\/year. The elongated growing season this allows enables the wines to achieve ripeness.\u003cbr\u003e-Wines Under the Bonnet\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691341563,"sku":"00076524","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e1ee228732e1f0a5ad6f8cb8ef9f5555.jpg?v=1751569339"},{"product_id":"julien-sunier-wild-soul-gamay-beaujolais-villages-fr-2022","title":"Julien Sunier - 'Wild Soul' - Gamay - Beaujolais Villages, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWinemaking Notes: Cold carbonic maceration occurred spontaneously in tank with native yeast. Grapes were pressed slowly in a vertical press. Wild Soul aged on its fine lees in a 3,000-liter concrete egg (no oxygen exposure) for 8 months. No addition of SO2 was made during vinification and aging. Wild Soul Gamay was bottled unfiltered and with a very low addition of sulfites.\n\n\u003c\/p\u003e\u003cp\u003eTasting Notes: The Julien Sunier Wild Soul is an unpretentious, juicy red wine that is meant for everyday drinking. It is fresh and pure, offering all the fabulous Gamay aromatics and textures.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic\u003cbr\u003eDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\u003cbr\u003eThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\u003cbr\u003eJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\u003cbr\u003eJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691472635,"sku":"00076521","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d89064e6a2787f2216335a5fa86bee06.jpg?v=1751569353"},{"product_id":"lagravera-laltre-tinto-tempranillo-blend-costers-del-segre-es-2021","title":"Lagravera - 'Laltre Tinto' - Tempranillo Blend - Costers del Segre, ES - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA laid-back red with just the right amount of depth. Laltre is what you reach for when you want something easy but quietly impressive — a wine with two moods: ripe, juicy fruit and a whisper of French oak. Aromas lean into dark cocoa, ripe raspberries, blackberries, and just a touch of vanilla and raw chocolate.\n\n\u003c\/p\u003e\u003cp\u003eGrapes are hand-selected in the vineyard — only the best clusters make it in. Fermentation splits its time between stainless steel and cement, all with native yeasts, keeping things fresh and honest. A short two-month rest in neutral French oak rounds it out without getting in the way.\u003c\/p\u003e\n\u003cp\u003eSmooth, balanced, and quietly complex — ideal for pizza night, tapas spreads, or sipping on a cool evening.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLagravera is located near Alfarras in Catalunya (2 hours west of Barcelona) in the D.O. Costers del Segre. The project was born in 2006 as a way to recover an old gravel pit (thus the name “la gravera= the gravel pit), regenerate its soil and recover the traditions of viticulture and winemaking in the area.\u003cbr\u003eThe winery is located between the Pyrenees and the Ebro Valley, in a part of the Anticline that here bears the name of the Serra Llarga and which constitutes the longest gypsum mountain chain in Europe. The link between the different terroirs is gypsum, which brings freshness to all of Lagravera’swines.\u003cbr\u003eFarming organically since 2013, the vineyards have been converted to biodynamics (Demeter certified). Lagravera elaborates fine, ethereal wines using indigenous varieties of Red and White Grenache, Monastrell and many others.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691603707,"sku":"00076517","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9ea5e70711799588491bdccb1f7ed1bd.jpg?v=1751569364"},{"product_id":"terrebrune-terre-d-ombre-mourvedre-provence-fr-2024","title":"Terrebrune - 'Terre d’Ombre' - Mourvèdre - Provence, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e• Organic viticulture with absolutely no chemical herbicides, pesticides, or fertilizers\n• Grapes harvested by hand, selection takes place in the vineyards instead of on a sorting table\n• Grapes are de-stemmed and then gently pressed by pneumatic press\n• Declassified Bandol fruit from youngest vines\n• Fermented in stainless steel, aged 5 months in foudre\nBlend 80% Mourvèdre, 10% Grenache, 10% Cinsault\nVine Age 3 - 4 years\nSoil Limestone pebbles in brown clay, blue limestone bedrock, marl\nVineyard Area 30 ha total\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBefore acquiring vineyards, Georges Delille trained as a sommelier in Paris. In 1963, he bought what would become Domaine de Terrebrune, a property in Ollioules, just east of Bandol, framed by the Mediterranean and the mountain called Gros-Cerveau (Big Brain), dotted with olive groves and scenic views—an idyllic spot. During the years following the declaration of A.O.C. Bandol (1941), mass overhauling and reconstruction of vineyards were commonplace, and vignerons were eager to revive the noble Mourvèdre grape. Georges spent ten years just renovating the property; he terraced hillsides, refashioned the masonry, replanted vineyards following the advice of Lucien Peyraud, designated soils to lie dormant and regenerate, and built a new cellar. In 1980, his son Reynald joined him after finishing winemaking school, and together they launched their first bottled vintage of Domaine de Terrebrune, which Reynald named in honor of the rich, brown soils they farm.\nReynald’s Bandols are different. There is a more ethereal quality to them, a real freshness—and with Mourvèdre accounting for 85% of the final assemblage, this is praise indeed. Soil, climate, and winemaking all play a role. Limestone dominates the subsoil of Bandol, with tremendous variation between vineyards. Throughout Terrebrune’s thirty hectares, beneath the layers of clay and earth, the blue, fissured, Trias limestone is silently at work. This bedrock lends a more noticeable minerality to the wine than others. The soil here is healthy and full of nutrients, because he adheres to organic farming practices; to achieve the balance in the vineyards, he plows regularly. Gentle maritime breezes funnel air into the vineyards directly from the Mediterranean, cooling the grapes from the bright sun—another factor in safeguarding the freshness. This, in turn translates to wines for great long-term cellaring, including the rosé and dry white. Reynald’s credo of “Philosophy, Rigor, and Respect” is not a catch-phrase. He believes that the hard work and extra attention to the vines is worth it, and, as they say, the proof’s in the pudding—a glass of Terrebrune!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691898619,"sku":"00076513","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/90ce50f06559d5d5d875d2cb7ff8b532.jpg?v=1751569390"},{"product_id":"le-pavillon-champs-fleury-merlot-bordeaux-fr-2020","title":"Le Pavillon - 'Champs Fleury' - Merlot - Bordeaux, FR - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBordeaux, but with its top button undone.\nIt’s rare to find a wine from such a traditional region showing this kind of relaxed charm. This is the bottle you bring to the backyard when someone’s grilling burgers with names like “The Elvis” or “Apocalypse Cow”—the kind that collapse in your hands. I call them Panic Burgers. Pair it with your favorite fries—preferably cooked in duck fat—and you’re in business. Or when you “accidentally” leave the store with an armful of charcuterie instead of real groceries.\n\n\u003c\/p\u003e\u003cp\u003eBut don’t mistake its easygoing vibe for shallowness—there’s serious structure and depth here, thanks to winemaker Gonzague Maurice of Château de Grandchamps. It’s mostly Merlot from around St-Émilion, delivering classic Bordeaux notes: blackcurrant, tilled earth, dark chocolate, and vanilla bean on the nose. The palate brings out black cherry, fresh raspberry, currant, and rich black soil, framed by gentle but firm tannins.\u003cbr\u003eWhat really makes it sing is its balance: fully grounded in Bordeaux tradition, yet it has a warmth and generosity that sets it apart. It’s simply a pleasure to drink.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691964155,"sku":"00076511","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/494da34c59aef55a96395726c05c6ed4.jpg?v=1751569397"},{"product_id":"jean-francois-ganevat-la-colline-des-dames-pinot-noir-frauenberg-alsace-fr-nv","title":"Jean-François Ganevat - 'La Colline des Dames' - Pinot Noir - Frauenberg, Alsace, FR - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e• Grapes come from Frauenberg in Alsace\n• Native yeast fermentation\n• Semi-carbonic maceration\n• Aged in foudre\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe green, rolling landscape of the Jura is a sight to behold, and the perfect picture of how a mountainous region nestled in between Burgundy and Switzerland should appear in the mind’s eye. In this cooler climate, vineyards are planted on slopes at varying altitudes and gradients. This region is home to forty different grape varieties with styles so different that they tend to shock the uninitiated. And at the heart of it all, in the charming hamlet of La Combe de Rotalier (just south of Lons-le-Saunier), Jean-François Ganevat—known as Fanfan—is making wine with the inspired magic of an alchemist. His wines occupy the better part of the hamlet, filling picturesque country cottages with barrels and barrels of his diverse, yet traditional creations. He comes from a long line of winegrowers, dating as far back as 1650, although the family supplemented their grape-growing with a dairy that produced milk destined for the local cheese, Comté, until 1976. After working both for his father and for the prestigious Domaine Jean-Marc Morey in Chassagne-Montrachet, Jean-François returned to the Jura in 1998 to take over the family domaine. Today, he is joined by his sister, Anne. With only eight and a half hectares under vine, the family has seventeen different local varieties planted of both red and white grapes—an incredible amount of variation to consider for holdings of such small size. For such a fervent perfectionist and insatiable lover of details as Jean-François, the decision to have the domaine certified as biodynamic was a natural choice.\nJean-François creates a stunning number of cuvées, ranging between thirty-five and forty every year! His methodology goes far beyond the details of the average vigneron. For some, his process would be maddening, as each cuvée calls for a highly individualized élévage. Jean-François is committed to minute doses of sulfur, so low in fact, that many fear it hurting the wines during transport. He curbs this issue entirely by aging many of his whites on the lees for extended periods of time, anywhere from two to eleven years! In all of his years making wine, he has never had a problem. In the Jura, many of the wines go through a traditional, intentional oxidation; however Jean-François aims to lend a greater lightness and elegance to wines of this style than are typical. He gravitates toward the Burgundian style, using ouillage to top off barrels. Jean-François Ganevat is a master of his craft, one of the true magicians of the eclectic. To say that his grapes are spun into gold would not be far from the truth; his wines are entirely otherworldly.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308692127995,"sku":"00076508","price":145.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d760fb30da4275972582da5a5eb401ea.jpg?v=1751569410"},{"product_id":"jean-francois-ganevat-de-toute-beaute-gamay-pinot-noir-jura-fr-nv","title":"Jean-François Ganevat - 'de Toute Beauté' - Gamay, Pinot Noir - Jura, FR - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e• Whole cluster fermentation\n• Aged 10 months in foudre\n• 2018 vintage: Gamay, Pinot Noir, Indigenous Jura Varieties\n• 2019 vintage: Gamay, Pinot Noir, Indigenous Jura Varieties\n• 2022 vintage: Gamay, Indigenous Jura Varieties\n\n\u003c\/p\u003e\u003cp\u003eBlend: Varies by vintage\u003cbr\u003eVine Age: 60-80 years\u003cbr\u003eSoil: Granite, marl, limestone\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe green, rolling landscape of the Jura is a sight to behold, and the perfect picture of how a mountainous region nestled in between Burgundy and Switzerland should appear in the mind’s eye. In this cooler climate, vineyards are planted on slopes at varying altitudes and gradients. This region is home to forty different grape varieties with styles so different that they tend to shock the uninitiated. And at the heart of it all, in the charming hamlet of La Combe de Rotalier (just south of Lons-le-Saunier), Jean-François Ganevat—known as Fanfan—is making wine with the inspired magic of an alchemist. His wines occupy the better part of the hamlet, filling picturesque country cottages with barrels and barrels of his diverse, yet traditional creations. He comes from a long line of winegrowers, dating as far back as 1650, although the family supplemented their grape-growing with a dairy that produced milk destined for the local cheese, Comté, until 1976. After working both for his father and for the prestigious Domaine Jean-Marc Morey in Chassagne-Montrachet, Jean-François returned to the Jura in 1998 to take over the family domaine. Today, he is joined by his sister, Anne. With only eight and a half hectares under vine, the family has seventeen different local varieties planted of both red and white grapes—an incredible amount of variation to consider for holdings of such small size. For such a fervent perfectionist and insatiable lover of details as Jean-François, the decision to have the domaine certified as biodynamic was a natural choice.\u003cbr\u003eJean-François creates a stunning number of cuvées, ranging between thirty-five and forty every year! His methodology goes far beyond the details of the average vigneron. For some, his process would be maddening, as each cuvée calls for a highly individualized élévage. Jean-François is committed to minute doses of sulfur, so low in fact, that many fear it hurting the wines during transport. He curbs this issue entirely by aging many of his whites on the lees for extended periods of time, anywhere from two to eleven years! In all of his years making wine, he has never had a problem. In the Jura, many of the wines go through a traditional, intentional oxidation; however Jean-François aims to lend a greater lightness and elegance to wines of this style than are typical. He gravitates toward the Burgundian style, using ouillage to top off barrels. Jean-François Ganevat is a master of his craft, one of the true magicians of the eclectic. To say that his grapes are spun into gold would not be far from the truth; his wines are entirely otherworldly.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308692160763,"sku":"00076507","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/33290a32b0d6f8541c64da871409d6fb.jpg?v=1751569415"},{"product_id":"rennersistas-zweigelt-burgenland-at-2022","title":"Rennersistas - Zweigelt - Burgenland, AT - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINTAGE: 2022\nREGION: Burgenland, Austria\nGRAPES: Zweigelt\nYEASTS: Native\nMACERATION: 100% whole cluster,\nfermented on skins for 5 days in stainless\nsteel\nAGING: 12 months on lees in used foudre\nand Austrian oak\nCLARIFICATION\/FILTRATION: Unfiltered\/\nUnfined\nADDED SO2: 20ppm\nFARMING: Biodynamic\nALCOHOL CONTENT: 12%\nSOIL: Clay, chalk\nVINE AGE: 16-26 years\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWeingut Renner \u0026amp; Rennersistas is now in the hands of the fourth generation of the Renner family - siblings Stefanie, Susanne, and Georg. Although each initially pursued different career paths, all three eventually felt a strong pull back to their roots. Stefanie and Susanne returned first, launching the “Rennersistas” label, with Georg joining soon after. Today, Stefanie and Georg are the primary hands behind the winery. They are biodynamically farming their family’s 13 hectares of vineyards in Gols, where chickens and sheep roam free. In the cellar, they take a minimalist approach, using a gentle hand and avoiding unnecessary additions.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47349163622651,"sku":"00076531","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ca3ec6e2cce38df8921ad4a9aaba9793.jpg?v=1752971997"},{"product_id":"domaine-de-lecu-astral-blend-gamay-loire-valley-fr-2018","title":"Domaine de l'Ecu - 'Astral Blend' - Gamay - Loire Valley, FR - 2018","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBrilliant fruit, with well-ripe red fruits notes, floral and delicate as well as smooth spicy notes. Fluid mouth attack with a structured middle mouth feeling on cherry and plum. Long lasting taste… A full- bodied wine that should age quietly in your cellar for a few well deserved years.\n\n\u003c\/p\u003e\u003cp\u003e« Gamay is The Beaujolais king’s grape variety but is also well adapted to the Loire hillsides. This is a four-hand made cuvée, cuvée made-out the well named ‘Les Ronces’ plot. This cuvée is made with my friend Ben Landron. So enjoy life, drink wine, drink good Loire Gamay ! As would Rabelais say: “As appetite comes from eating, thirst disappears while drinking”. Fred\u003cbr\u003eFOOD AND WINE PAIRING :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted calf square\u003c\/li\u003e\n\u003cli\u003ePoultry with the pin.\u003c\/li\u003e\n\u003cli\u003eRoasted mitre and shallots.\u003c\/li\u003e\n\u003cli\u003eKidneys, liver in chopped parsily.\u003c\/li\u003e\n\u003cli\u003eMamie Josette’s beef stew.\u003c\/li\u003e\n\u003cli\u003eVeal cutlet with the cream.\u003c\/li\u003e\n\u003cli\u003eCamembert, Brie, Savarin, Cœur de Neufchâtel.\u003c\/li\u003e\n\u003cli\u003eOr as would Ben say: « with a glass and a cork-screw » !\u003cbr\u003eTASTING :\u003cbr\u003eIdeal serving temperature : 16\/17°C.\u003cbr\u003eTo be drank between now and the next 5\/7 years – at least.\u003cbr\u003eVITICULTURE :\u003cbr\u003e36hl\/ha\u003cbr\u003eSoil ploughing and scraping,\u003cbr\u003ecanopy management\u003cbr\u003eVINIFICATION AND MATURATION :\u003cbr\u003eOrganic farming.\u003cbr\u003eHand-picked harvest.\u003cbr\u003eHarvest transfered by gravity into the vats,\u003cbr\u003eNo pump used.\u003cbr\u003eShort vatting : 10 days, entire and none-crushed grapes, without running off the juice. Pneumatic pressing.\u003cbr\u003eFermentation: 100 % natives yeasts.\u003cbr\u003eAged in 450 liters Amphoras during 12 months.\u003cbr\u003ePROVENANCE OF THE GRAPES :\u003cbr\u003eDomaine Landron-Chartier.\u003cbr\u003eLoire.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eDomaine de l’Ecu was founded by pioneering Guy Bossard in 1972, certified organic in 1975 and certified biodynamic by Demeter in 1998. The domaine has been producing unique, single terroir Muscadet for almost 40 years running and makes a stunning array of Vin De France bottlings as well. Fred Niger, who trained extensively with Guy before taking over the estate in 2012, is an equally hands on owner and fanatic in the vineyards. He crops extremely low, and produces Muscadets that have remarkable depth, precision, as well as ageability. Like Guy, Fred is deeply committed to biodynamic and organic practices but he takes these commitments even further by incorporating various types of energy work, working in terracotta amphora, and using minimal to no sulfur. Fred continues to make the domaine's stunning single parcel Muscadets maintaining their benchmark quality, while expanding the domaine's offerings with myriad single variety bottlings beyond the appellation's Melon de Bourgogne and fermenting and ageing in amphora.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the vineyard, soils are worked and green harvesting is essential in order to keep the high yielding, workhorse Melon de Bourgogne in check. This helps aerate the vines protecting them from mildew and also encourages greater expression of site in the fruit as the vine spends less energy on non fruit-bearing growth. Everything is harvested by hand. There is no modern technology in the the cellar, not even pumps. All cuvées are fermented with native yeast and gravity is used throughout the cellar, from receipt of the harvest and pressing into the fermentation and ageing vessels, whether it be an underground cement tank for the Muscadets or neutral barrel or terra cotta amphora.\u003c\/p\u003e\n\u003cp\u003eWhy amphora? Amphora are made of the earth, and therefore the perfect medium for working as close to the earth and naturally as possible. Fred believes amphora are the natural extension for the domaine and allows for a more pure expression of the terroir without any outside interference. In addition, ageing in amphora harmonizes the texture, softening tannins and giving a wine, even when young, structured and age-worthy, a rounded, velvety mouthfeel. These wines are as delicious as they are beautiful to look at!  \u003c\/p\u003e\n\u003cp\u003eDepending on the cuvée, sulfur is either used minimally or not at all. Total sulfur levels at a max are 30\/40mg\/l, which is less than half of the max allowed by Demeter (their limit is 90mg\/l), which itself is already far more restrictive than the max levels allowed with  \"Agriculture Bio\" certification ( French organic certification), which is 150ml\/l. As Fred likes to say, he makes wines \"without fuss, farce, or make-up\".\u003c\/p\u003e\n\u003cp\u003eMost notably, Fred continues to go beyond the limits of standard Muscadet and the Melon de Bourgogne grape with his stunning VDF wines, impressive not in the least because they have no added sulfur and yet ring with a purity, vibrancy and clarity that defies what one thinks is possible with natural wines. The Estate VDF bottlings use mature vines originally planted by Guy Bossard. Fred has also recently spearheaded two new projects, Les Temps de Copains and Love \u0026amp; Grapes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloraison Selections\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360053870843,"sku":"00076543","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1841.jpg?v=1753828907"},{"product_id":"ellsworth-spring-frost-cabernet-sauvignon-merlot-sierra-foothills-ca-2022","title":"Ellsworth - 'Spring Frost' - Cabernet Sauvignon, Merlot - Sierra Foothills, CA - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eTense, developping, elegant, and totally delicious. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA deliciously expressive natural Cabernet Sauvignon\/Merlot blend from California’s Sierra Foothills. Sourced from organic, dry-farmed vines rooted in clay-rich soils, this wine offers inviting aromas of blackberry, cassis, mint, and a touch of espresso. On the palate, it’s lean and vibrant, with dark berry flavors that stay bright and fresh from start to finish.\n\n\u003c\/p\u003e\u003cp\u003e65% cabernet sauvignon, 30% merlot, 5% cabernet franc\u003cbr\u003e3 vineyard cuvee: home vineyard\u003cem\u003e, grape farm vineyard\u003c\/em\u003e, lucero vineyard\u003cbr\u003enevada and yuba county - sierra foothills\u003cbr\u003e*farmed by us - Ellsworth! \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe are Bryn and Jeffrey of Ellsworth Wines. Both from DC suburbs in Maryland, we moved to California to pursue passions of wine and farming. We live in Penn Valley California, where our 1.5 acres home vineyard and winery is located. We have been very fortunate to be in Nevada county, with plenty of opportunities to farm vineyards of various sizes, varieties, and terroirs, by creating relationships with land-owners exchanging our labor for the fruit. Ellsworth Wines is our shared vision of participating in the vineyard ecosystem, doing our part to not only grow great grapes and make yummy wine, but also respecting the earth and vines, while promoting biodiversity and soil health. Our vines are located in the northern most part of Gold Country in the Sierra Foothills, at elevations of around 1500ft. We have a dry, hot growing season, our no-till and dry-farming approach allows the clay soils to retain rainwater for the vines to access all year. Our goal in every vineyard is to leave it better than we found it, which requires rehabilitation and thoughtful farming. We do not use fertilizers, herbicides, or pesticides, synthetic or organic, in our vineyards.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360053969147,"sku":"00076547","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1837.jpg?v=1753828939"},{"product_id":"domaine-de-cassiopee-rouge-en-gerlieus-pinot-noir-burgundy-fr-2023","title":"Domaine de Cassiopée - 'Rouge En Gerlieus' - Pinot Noir - Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom 0.9 ha in the relatively unknown area of Chassey-le-Camp, planted just next to the Aligoté on a hillside planted northeast (towards Beaune). Vines between 50 and 70 years old with low yields due to their poor health. 40% whole clusters and the couple pushed the aging a little longer than the other reds. Produced a more concentrated, deeper more textural wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe are delighted to welcome Hugo Mathurin and Talloulah Dubourg to the portfolio with their inaugural vintage from their estate, Domaine de Cassiopée. Following their training experiences with fellow GCS growers, Jean-Marc Roulot and Benjamin Leroux, we were eager to see what this young couple would do when the time came to make their own wine. Their objective was clear: find a place cold enough, that could, amidst the growing challenge of climate change, produce the fresh, light-footed wines they liked to drink. \nThey found that home in Sampigny-les-Maranges - in the extreme south of the Cote de Beaune with its cooler climate and varied landscapes. After jumping on an opportunity to take over a 5 hectare estate that included a house and eight different plots scattered throughout hillside vineyards and flanked by wild forestland, Domaine Cassiopée was born in early 2020. \n\n\u003c\/p\u003e\u003cp\u003eThey are investing in Maranges, by getting right to work in the vineyards, which has been slow compared to other appellations in converting to a more organic approach to farming. The wines are pure and energetic, much like the young couple who are eager to redefine the Maranges appellation through their commitment to understanding the singular identity of each of their plots reflected by their release of eight individual cuvées. their site-specific cuvées. These are the new faces of the next generation in Burgundy and we couldn’t be more excited to be along for the ride with them.\u003c\/p\u003e\n\u003cp\u003eHugo Mathurin and Talloulah Dubourg founded Domaine de Cassiopée in January 2020 after seizing an opportunity to take over a unknown domaine in Sampigny-lès-Maranges that included a house and just over 5 hectares of vines, mainly in the Hautes Côtes de Beaune, Maranges, and Bourgogne appellations. After combined experiences at Jean-Marc Roulot, Frederic Mugnier, Clos de Tart and Benjamin Leroux, Hugo and Talloulah's objective was to find a place known to be cold, which could, thanks to climate change, produce fresh wines that they liked to drink. \u003c\/p\u003e\n\u003cp\u003eMaranges is the southernmost appellation of the Cote de Beaune and probably the least known. It's divided among three villages south of Santenay and Chassange-Montrachet, and Domaine de Cassiopée is at the eastern end, at the limit of the 1ers crus, in Sampigny-lès-Maranges. Shadowed by the Trois Croix mountains, the villages are caught between hills and valleys and the plots of vines are interspersed with wild forest. Cooler temperatures mean later ripening, with harvests here are on average ten to fifteen days later than in Meursault or Volnay. \u003c\/p\u003e\n\u003cp\u003eUpon taking over the vines they immediately began to convert to organic viticulture and their certification will be complete by 2023. They are applying some biodynamic principles, for now mostly in the cellar - minding the lunar calendar before racking and bottling.\u003c\/p\u003e\n\u003cp\u003eIn the cellar, Talloulah and Hugo intend to intervene as little as possible, with little or no sulfur used (with a very light dose during bottling). For aging, they are using more classic wooden barrels ranging from 228 to 450 litres as well as experimenting witha  500-litre Italian terracotta vessel.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360072777979,"sku":"00076546","price":82.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d59f9194067db509cf4c2827005f6bbb.png?v=1753215235"},{"product_id":"tissot-dd-pinot-noir-trousseau-poulsard-jura-fr-2023","title":"Tissot - 'DD' - Pinot Noir, Trousseau, Poulsard - Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 'DD' is Stéphane's homage to his father, Andre (\"DD\"), harking back to a time before Stéphane, when Jura's red wines were typically blends of the region's three native varieties. The 'DD' combines Poulsard, Trousseau, and Pinot Noir in equal measure. An extremely long and gentle maceration process imparts a tender yet robust structure with broad tannins, creating a delightful and unexpected texture for such a light wine. The lively and joyous fruit notes include bright cherry, raspberry, and crunchy plum, all underpinned by an ozone-like, ferrous minerality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\n\n\u003c\/p\u003e\u003cp\u003eDomaine André et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les Bruyères or Château-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvées. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvées to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387376058619,"sku":"00076565","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/adf14e4eb1f06c1e635ddc568c0de7a1.jpg?v=1753927945"},{"product_id":"olivier-pithon-mon-ptit-pithon-rouge-grenache-syrah-mourvedre-calce-cotes-catalanes-fr-2023","title":"Olivier Pithon - 'Mon P'tit Pithon Rouge' - Grenache, Syrah, Mourvèdre - Calce, Côtes Catalanes, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA scrumptious and lively yet deep red from the hills of Côtes Catalanes: the magical transom between France and Spain. \nAbsolutely vibrant. \n\n\u003c\/p\u003e\u003cp\u003e\/\/\/\u003c\/p\u003e\n\u003cp\u003eI was introduced into the world of wine during my earliest years by my maternal grand-father in Anjou. I fell into it, as they say, when I was little. My older brother who is a wine-grower, settled into the Coteaux du Layon region (Jo Pithon) when I was only 4 years old. I have dozens of memories in his wine cellar… and only good ones!\u003cbr\u003eIt is therefore only natural that I chose to work with wine or perhaps rather that it chose me. From as young as 14 years old, I worked in vineyards as an apprentice in my home town, Anjou. Aware very early on about the importance of quality, I left my motherland at 18 years of age, to continue my training in the Bordeaux region.\u003cbr\u003eA series of internships allowed me to discover other regions in France like the Jurançon and the Beaujolais. Once my studies finally came to an end, I was able to focus entirely on my passion for the land and for wine…\u003cbr\u003eExperience after experience, five years went by working in the Bordeaux region (Saint-Émilion) expanding little by little my knowledge of the field.\u003cbr\u003eLife saw to it that I would meet many people, one of whom was Stéphane Dereoncourt, a self-taught winemaker from the Bordeaux region.\u003cbr\u003eWith him I discovered sensitivity, how wines can become pleasurable, balance and lightness.\u003cbr\u003eThe love for a job well done, the close attention given to our interventions on the land, the importance of tasting to see the development of wines, and the respect for the raw materials.\u003cbr\u003eIt may seem silly, but these are things we aren’t taught at school… We never learn that the most essential thing is to make wines we love. Never do we talk in class about poetry, love and pleasure. Stéphane helped me realise all of that… Sometimes, an encounter can be life-changing.\u003cbr\u003eNaturally (just like how it seemed natural to have a cow, a horse\/mare and a dog for a balanced lifestyle) came a deep desire to spread my own wings and vinify my own vines.\u003cbr\u003eAt the end of 2000, I started the search for a place to live, a piece of land where I could live out my passion for earth and wine.\u003cbr\u003eI was immediately captivated by Calce, in the Pyrenees-Orientales, as if there couldn’t be any other place for this adventure. Ever since one phone call and my meeting with Gérard Gauby (a friend of my brother), I have never turned back.\u003cbr\u003eIn as little as one month, I went from being unemployed to being a wine-grower, with paperwork for the bank replacing paperwork I had for the government benefit.\u003cbr\u003eThe unattainable dream of having one’s own vines, barrels, and wine had been achieved: a real fairy tale! The first day in my vineyard will stay forever engraved in my memory: the 3rd of January 2001. Calce.\u003cbr\u003eOld Carignan planted by a certain somebody called Saturne in 1940. An unobstructed view of the Mediterranean, the Corbieres, the Pyrenees. Secateur in my hand. Head down. The adventure of my life was beginning.\u003cbr\u003eNever in my young life would I have ever thought that this could be possible: having my own space, just for me, 8.5 hectares of old vines on slopes of schist hillsides. Not even in my wildest dreams was it so beautiful. A new life was beginning, my life, not the culmination but the beginning of a crazy adventure.\u003cbr\u003e«Freedom I cherish your name !»\u003cbr\u003eFrom then onwards, I have had a single desire: to give everything to my vines so that they can give back to me in grapes and wine.\u003cbr\u003eTaking pride in giving it your heart and soul, your sweat, your love, your wishes, your dreams. Going organic was obvious to me, a marker of respect, a requirement for quality, a lifestyle choice.\u003cbr\u003eEconomically irrational for a young business such as mine, but being generous, natural and having integrity is all what I stand for.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e\"I was introduced into the world of wine during my earliest years by my maternal grand-father in Anjou. I fell into it, as they say, when I was little. My older brother who is a wine-grower, settled into the Coteaux du Layon region (Jo Pithon) when I was only 4 years old. I have dozens of memories in his wine cellar… and only good ones!\u003c\/p\u003e\n\u003cp\u003eIt is therefore only natural that I chose to work with wine or perhaps rather that it chose me. From as young as 14 years old, I worked in vineyards as an apprentice in my home town, Anjou. Aware very early on about the importance of quality, I left my motherland at 18 years of age, to continue my training in the Bordeaux region.\u003c\/p\u003e\n\u003cp\u003eA series of internships allowed me to discover other regions in France like the Jurançon and the Beaujolais. Once my studies finally came to an end, I was able to focus entirely on my passion for the land and for wine…\"\u003cbr\u003eCalce is a unique place located between the Mediterranean Sea, the Pyrenees mountain range and the Corbieres mountain range. Situated at about 300 metres altitude, the vines are positioned on extremely an rich terroir.\u003cbr\u003eSoils: Marls, Schists and Limestone.\u003cbr\u003eWhite grape varieties: Macabeu, Grenache Gris and Blanc.\u003cbr\u003eRed grape varieties: Carignan, Grenache Noir, Mourvèdre.\u003cbr\u003eNever have I ever second guessed myself, it is without a doubt and unthinkable for me to work the soil and vines other than with the upmost love and respect. We cannot say we respect the land while using products which have skulls marked on their bottles.\u003c\/p\u003e\n\u003cp\u003eAfter several unsuccessful attempts, we are currently working with a biodynamic approach. Under the guidance of Jacques Mell (a biodynamics advisor) since 2010, we carefully apply biodynamic practices. He allowed us to understand and practice, as thoroughly as possible, this type of agriculture which is full of common sense and sensitivity. Today, I can better understand my vines, my soil and my terroirs. Working as closely as possible to the ground and the vine stocks allows me to make even more delicate and accurate wines.\u003cbr\u003eBiodynamics\u003cbr\u003e– The plant :\u003cbr\u003eWe use horn silica (501) in autumn and spring. In autumn, we use it to stimulate the return of sap in the roots and therefore preservation. Then it is used in springtime to reinforce the photosynthesis and to bring a luminous quality to the plants.\u003c\/p\u003e\n\u003cp\u003e– The soil :\u003cbr\u003eIn autumn, we use a tiny dose of cowpat compost called Maria Thun to stimulate soil life. In springtime, we use a booster with a cow-horn manure (500) to stimulate the awakening of the soils.\u003cbr\u003eI chose biodynamics with the palate in mind. When the point of commonality in your wine preferences is that they are all biodynamic, it is worth asking yourself why that is.\u003cbr\u003eAfter many discussions and tastings, I made the leap to this agricultural practice which is an extension of organic agriculture, also being dynamic. Some of its basic principles are similar to homeopathy with regards to the dilution process and in its dynamisation. For me, it is a better way to showcase my terroirs and the qualitative potential of my vineyard.\u003cbr\u003eI put ten years into bringing life back to the soils which the previous generation had killed. Today the soils are alive and expressive and biodynamics is there to enhance it. However, just like organic agriculture, biodynamics is simply a method, it is by no means a marker of quality. There are also biodynamic wines which I don’t enjoy.\u003cbr\u003eLife and biodiversity\u003cbr\u003eFrom the age of 25, I have shared my life with Lais. 25 years of communal life is beautiful. I have always loved cows, that is to say, the animal as a whole (especially those which are eaten). When I arrived in Calce with my cow and a mare, everyone asked me what on earth I was doing with all these animals. Today I have sheep grazing in the vineyard and the surrounding areas from October to April. We also have some beehives. For me agriculture is to be appreciated in all its glory, in its entirety.\u003cbr\u003eWe have planted a lot of trees and plan to redo the hedges around the plantations.\u003cbr\u003ePlanting\u003cbr\u003eWe have started to sow seeds in certain vineyards to reintroduce a permanent plant covering. A mix of grains and legumes is sown early in autumn so that there is plant cover all winter, which we will bury in the spring. We also add other organic matter to allow for continuous growth and life in the soil.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387376648443,"sku":"00076563","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f052179d9791f142f99f8138a941782e.jpg?v=1753927968"},{"product_id":"tissot-dd-pinot-noir-trousseau-poulsard-jura-fr-2023-1500ml","title":"Tissot - 'DD' - Pinot Noir, Trousseau, Poulsard - Jura, FR - 2023 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 'DD' is Stéphane's homage to his father, Andre (\"DD\"), harking back to a time before Stéphane, when Jura's red wines were typically blends of the region's three native varieties. The 'DD' combines Poulsard, Trousseau, and Pinot Noir in equal measure. An extremely long and gentle maceration process imparts a tender yet robust structure with broad tannins, creating a delightful and unexpected texture for such a light wine. The lively and joyous fruit notes include bright cherry, raspberry, and crunchy plum, all underpinned by an ozone-like, ferrous minerality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\n\n\u003c\/p\u003e\u003cp\u003eDomaine André et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les Bruyères or Château-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvées. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvées to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387376713979,"sku":"00076564","price":153.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d66deb157aef650c56c3760cde8b4810.jpg?v=1753927968"},{"product_id":"napolini-napos-sangiovese-sagrantino-merlot-umbria-it-2024","title":"Napolini - 'Napo's' - Sangiovese, Sagrantino, Merlot - Umbria, IT - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA delightful and honest to goodness perfect umbria rosso featuring an all-star cast of grapes from the region - Sangiovese, Sagrantino, Merlot, and Ciliegiolo. From just south of our (adopted) italian home town of Montefalco (Rent Satellite's apartment there in 2026!) this wine has the juice - the tannins - the flaves. \nEasy to love in every way. Please drink me!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe are south of Montefalco, in the heart of Umbria in the province of Perugia. Ours is a small family-run wine business for 4 generations immersed in a unique landscape, among medieval villages, towers and bell towers, vineyards and olive trees.\nOur entire large family takes care of the company with passion and dedication, in balance between tradition and innovation, cultivating 30 hectares on the beautiful hills of Montefalco .\nThe vineyards are on clayey soils and exposed to the east. We grow various grapes typical of the area: in addition to Sagrantino which is the leader, Grechetto , Ciliegiolo , Malvasia , Trebbiano Toscano and Trebbiano Spoletino .\nFrom these grapes, grown in the vineyards around the cellar, we create wines of the highest level and taste-olfactory profile, working to ensure that a clear territorial and traditional imprint is imprinted in the glass.\nWe take a lot of care, from the vineyard to the cellar, to create complex and structured wines that speak of us and our land.\nMatteo, Clara, Mario\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47393701200123,"sku":"00076571","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d7018e9210498307390f07a61740f345.jpg?v=1754019075"},{"product_id":"wavy-wines-stampede-zinfandel-field-blend-lodi-ca-2024","title":"Wavy Wines - 'Stampede' - Zinfandel, Field Blend - Lodi, CA - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eYou've never had Zinfandel this elegant. Anything but sapid - this is delicately extracted with a wide variety of supporting grapes co-planted. Light extraction Zinfandel is THE FUTURE... Aromatically erotic!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom the banks of the Mokulmne River in Clements, CA sits the ’Stampede’ Vineyard. Planted in the mid 1920’s this field blend truly encapsulates what a California Heritage blend should be. Gorgeous sun kissed cherry and strawberry fruit, bright acidity and silky tannins. Not clawing or overripe or over extracted. \n\n\u003c\/p\u003e\u003cp\u003eWe fermented 1 ton until the fermentation went dry. Daily punchdowns were minimal, essentially just kept the cap wet. Pressed then aged in neutral oak, of which some was used American Oak. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWavy Wines started as a friendly conversation between Eliot Kessel and Jude Zasadzki while celebrating Eliot’s daughters birthday in 2019. We were drinking natural wines from all over the world trying to fathom how we could start a project that begins to resemble these styles of ‘Vin de Soif’. Easy summer wines was top priority.\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":47393702052091,"sku":"00076568","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1237dd5c0ba162c3771ea135f88ac221.jpg?v=1754019098"}],"url":"https:\/\/satellitesb.com\/collections\/red.oembed?page=5","provider":"Satellite SB","version":"1.0","type":"link"}