{"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":"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":"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":"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":"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":"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79a4d908b93fcbe518403c17565c7a7f.png?v=1751053969"},{"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":"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":"occhipinti-sp68-frappato-blend-sicily-it-2024","title":"Occhipinti - 'SP68' - Frappato Blend - Sicily, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrapes:70% Frappato, 30% Nero d`Avola\nSO2:During winemaking, at bottling\nSoil Composition:Red Sand, Chalk\nFarming:Organic (certified)\nAge of vines:15 years old on average\nFining\/Filtration:Unfined\/Unfiltered\nFun facts:\"SP68 is the name of the road that cuts through my original vineyard in Vittoria. SP68 is a road but it is also a young wine. Cool and pleasant, with a delicate taste that it brings the flavour of the sun and the freshness of this land.\"\nAppellation:Terre Siciliane IGT\nWinemaking:The fruit is mainly destemmed and co-fermented with native yeasts in concrete tanks and with a two-week skin maceration. The wine is aged in concrete tank for 8 months and bottled unfiltered. Minimal sulphur is added before fermentation and at bottling. Occasionally the wine needs an extra addition after racking.\n---\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eArianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of Sicily.\n In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine; the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school. \nUndeterred, Arianna started making her own wine with just one hectare of abandoned vines in the commune of Vittoria.\nOver the years, she has progressively expanded the estate by replanting 10 hectares of the region's indigenous Frappato and Nero D'Avola in selection massale.\nA few years later, she was able to start renting 50 year old Frappato and 45 year old Nero D'Avola vines, both independently bottled as single varietal\/vineyard cuvées.\nIn 2012, an additional eight hectares of 19 year old vines were acquired, which for the time being will be used to produce more of her \"SP68\". \nContinually pushing things forward, Arianna built herself a new cellar in 2014, a huge step up from the cramped, chaotic space she used to work in. Besides the obvious advantage of having more space, it has permitted Arianna to start a new regiment of concrete fermentation and aging for both \"SP68\"'s, which used to to be produced in stainless steel and fiberglass.\nSome of the tanks are glass lined, some aren't. They are all 2mx2m, and with the way they are set up, the juice can be \nworked by gravity\n-Bowler Wines\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47470112637179,"sku":"00076605","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9ff889c51b10079575d0ecf3b3e7b97a.jpg?v=1756261887"},{"product_id":"mee-godard-corcelette-gamay-morgon-beaujolais-fr-2023","title":"Mee Godard - 'Corcelette' - Gamay - Morgon, Beaujolais, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrown on soils known as roches bleues, a blend of 3 plots in the Cote du Py climats (lieux-dits: Chaponne, Morgon and Cote du Py). They are exposed north east, south west and south east. Vine density of 4,5000-5,000 vines\/acre, goblet pruning and an average age of 65 years. Hand worked viticulture and harvested in small crates. Each plot was fermented in a separate tank and aged separately until blending. Maceration lasted 16-20 days. Aged in barrels, foudre and demi-muids for 11 months, followed by 3 months in tank.\n---\nMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and Côte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs. \n“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\n\n\u003c\/p\u003e\u003cp\u003e— Jon Bonné, Punchdrink.com \u003c\/p\u003e\n\u003cp\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003c\/p\u003e\n\u003cp\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (André Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, Côte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvée from Moulin-à-Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”Right from the start, she began working lutte raisonnée but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and Côte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs.\u003cbr\u003e“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\u003cbr\u003e— Jon Bonné, Punchdrink.com\u003cbr\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003cbr\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (André Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, Côte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvée from Moulin-à-Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”\u003cbr\u003eRight from the start, she began working lutte raisonnée but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47547685208315,"sku":"00076659","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/036c3dcf3af395ba98b14786cd58f4c3.jpg?v=1758690172"},{"product_id":"mee-godard-cote-du-py-gamay-morgon-beaujolais-fr-2023","title":"Mee Godard - 'Côte du Py' - Gamay - Morgon, Beaujolais, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrown on soils known as roches bleues, a blend of 3 plots in the Cote du Py climats (lieux-dits: Chaponne, Morgon and Cote du Py). They are exposed north east, south west and south east. Vine density of 4,5000-5,000 vines\/acre, goblet pruning and an average age of 65 years. Hand worked viticulture and harvested in small crates. Each plot was fermented in a separate tank and aged separately until blending. Maceration lasted 16-20 days. Aged in barrels, foudre and demi-muids for 11 months, followed by 3 months in tank.\n---\nMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and Côte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs. \n“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\n\n\u003c\/p\u003e\u003cp\u003e— Jon Bonné, Punchdrink.com \u003c\/p\u003e\n\u003cp\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003c\/p\u003e\n\u003cp\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (André Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, Côte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvée from Moulin-à-Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”Right from the start, she began working lutte raisonnée but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and Côte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs.\u003cbr\u003e“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\u003cbr\u003e— Jon Bonné, Punchdrink.com\u003cbr\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003cbr\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (André Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, Côte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvée from Moulin-à-Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”\u003cbr\u003eRight from the start, she began working lutte raisonnée but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47547685241083,"sku":"00076658","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e346b4282321632f38efe99f2f0ad64.jpg?v=1758690175"},{"product_id":"mazette-sobremesa-syrah-santa-rita-hills-santa-barbara-county-ca-2024","title":"Mazette - 'Sobremesa' - Syrah - Santa Rita Hills, 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\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\"Organically farmed cool-climate Syrah fermented 100% whole cluster. The Syrah is from a friend's vineyard in the Santa Rita Hills meticulously planned and planted. The fruit is from the top block on a north facing slope where there are 4 distinct clones all interplanted together. From the location to the clonal selection, the resulting wine always shows depth and minerality. This is the type of Syrah I hope to be making year of year. Thank you Chris for the beautiful fruit. \"\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. \nMazette 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.\nWe 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.\n\n\u003c\/p\u003e\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":47645440049403,"sku":"00076757","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/192223105d3cf9826518819a9b3066ef.jpg?v=1761440142"},{"product_id":"tempier-la-migoua-mourvedre-bandol-fr-2021-1500ml","title":"Tempier - 'La Migoua' - Mourvèdre - Bandol, FR - 2021 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom steep slopes in the hills above the estate, this is perhaps the most wildly perfumed of the trio, lots of summer herbs and brambles on the nose, with a soft juicy core, possibly from a bit of Cinsault in there, from the acclaimed La Louffe microclimate in the heart of La Migoua. Expressive and tasty.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOf all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.\nWhen Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.\nLulu and Lucien raised seven children, and nourishing family, friends, and wine lovers at table is a regularly celebrated tradition at the domaine. Much of that is attributed to Lulu, the beautiful, Marseillaise materfamilias who has carried on the great Tempier family ritual of serving guests fresh, cool rosé, hearty, soulful reds, and copious amounts of delicious homemade Provençal cuisine. Her traditional hearth cooking has attracted attention throughout France, even bringing Alice Waters over from California to learn in Lulu’s kitchen. When Lucien retired, sons François and Jean-Marie shared management of the domaine with François in the vineyards and Jean-Marie in the cellars. The two made a formidable team. Though Lucien passed away in 1996, and his sons have now since retired, the torch has been passed to the young, energetic, and talented Daniel Ravier, who has just the right savoir faire to carry on the great tradition and style of the domaine.\nBeyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.\n- Kermit Lynch, Wine Merchant\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47719794016507,"sku":"00076871","price":238.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ce386626d42f2152fa335c8ace603fe5.png?v=1763761882"},{"product_id":"franck-givaudin-pinot-noir-irancy-fr-2022","title":"Franck Givaudin - Pinot Noir - Irancy, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCrazy delightful Pinot Noir that plays with the more typical style of Burgundy to the south. At this price it runs circles around the competition. Outstanding wine! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA family estate that has belonged to our family for 5 generations. I've been running the estate since 1998, when my father retired.\nWe farm 13 hectares of vines (10 hectares in Irancy and 3 hectares of whites in the commune of St Bris le Vineux).\nWe are in the final year of our organic conversion.\n-From Franc\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47764882489595,"sku":"00076903","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-2074.jpg?v=1765580333"},{"product_id":"ardoisieres-cuvee-argile-rouge-persan-mondeuse-noir-savoie-fr-2024","title":"Ardoisières - 'Cuvee Argile Rouge' - Persan, Mondeuse Noir - Savoie, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyards \u0026amp; Viticulture\nFrom Saint-Pierre-de-Soucy and Arbin. Vines planted on west and south facing slopes around 400m altitude. Guyot and Cordon Royal training.\nSoils\nSchist and ardoise (a type of hard, black schist native to the region), mixed with clay\nHarvest \u0026amp; Vinification\nOnly indigenous yeasts are used. The wine is aged nine months in concrete tank, then bottled after light filtration.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFrom Domaine des Ardoisieres, it seems Mont Blanc is everywhere. The towering mountain watches over this small estate near the Swiss border from every angle, shaping the wines so expertly grown and made here.The domaine was planted during Roman times, then became overgrown with forest. A passionate group of supporters cleared the vineyard in 1998 and began piecing the steep terraces back together to create Domaine des Ardoisieres. Since 2005, Champagne native Brice Omont has taken over the winemaking and is now considered one of the most exciting producers in France. For the very first time, Brice’s wines are being imported to the United States.The domaine’s 17 acres of vineyards are planted on steep, rocky slopes high above the town of Freterive. The entire production is sourced from two single vineyard sites: Cevins and St. Pierre de Soucy. The domaine produces five different cuvées (three white, two red) using the area’s unique varietals, including Altesse, Jacquère, Mondeuse, Gamay and Persan. The domaine has employed biodynamic principles in the vineyard since the vines were planted. The reds are produced without any de-stemming, and all the wines are fermented with native yeasts.Brice’s wines are brilliantly unique, capturing the stony and mineral character of the vineyard terraces, and possessing an amazing crystalline purity. Drinking these wines from the side of Mont Blanc is like tasting freshly squeezed juice running off a glacier.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47782245925115,"sku":"00077000","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/653f302aad13bc8fdcc5ddd14f2c785b.jpg?v=1766206038"},{"product_id":"moric-reserve-blaufrankisch-burgenland-at-2022-1500ml","title":"Moric - 'Reserve' - Blaufränkisch - Burgenland, AT - 2022 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBlaufrankisch is the variety that has lifted Roland Velich and the Moric estate into the stratosphere of wine producers. The Reserve bottling is the estate's flagship wine, only topped by very limited old vine bottlings known as Alte Reben. The Moric Reserve is a cuvee of his best barrels made from 27-60 year old vines grown in the calcereous soils of what was once the Pannonian sea, now the Lutzmannsburg plateau, in the towns of Zagersdorf and St. Georgen . The Reserve is always recognized by it's fine tannins, elegant palate and texture and retention of pure red fruit and lift. In this fantastic vintage there is a touch of liquorice, dried herbs and florality, oolong tea and earth. Wonderful acidity makes this a truly satisfying and inviting Blaufrankisch. A simply delicious wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTHE MORIC ESTATE\n\n\u003c\/p\u003e\u003cp\u003e\"I believe the world of wine is so fed up with uniform wines, produced with the goal of achieving a maximum of points in a tasting and not with the motivation of creating from the raw materials that are at disposal, namely soil, climate and varietal, a product that is singular, because of the fact that it can only grow in this one place.\u003c\/p\u003e\n\u003cp\u003eMulti-layered, expressive, maybe even mysterious but certainly delicate, those are the attributes that have allowed wine to exhilarate men for centuries.\u003c\/p\u003e\n\u003cp\u003eAn ancient cultural artifact, that under the influence of capitalism with all its facets runs the risk of deteriorating to a mere industrial product. Fast money creates fast wines and there it is the fast wine to go with our fast food.\u003c\/p\u003e\n\u003cp\u003eNo friend of wine really wants this and even the so called wine industry won't want it anymore once they realize how they have shot themselves in the foot.\" Roland Velich\u003c\/p\u003e\n\u003cp\u003eDavid Schildknecht, the Austrian specialist for Robert Parker's Wine Advocate, describes Roland Velich and his Moric wines this way: \"Roland Velich is no longer working with his brother Heinz at the family estate in Apetlon, but is pursuing his own dream, working with old vines in the heart of “Blaufrankisch country” – Mittelburgenland, specifically Lutzmannsburg and Neckenmarkt.\u003cbr\u003e(Only his winery is located in Grosshoflein.)\u003c\/p\u003e\n\u003cp\u003eHis are wines in a style you will not encounter anywhere else in Austria: Blaufrankisch vinified as if it were Grand Cru Burgundy, and from hillsides (including terraces) and pre-clonal vines the like of which you will not find being cultivated in most of Mittelburgenland. One sip is an Oz experience (and I don’t mean Aussie, mates!). From his dreams to his vines, to his vinification, to his retro label, Velich is in a world of his own. He calls his project “Blaufrankisch Unplugged” (and Moric – the derivation of which I shall explain another time – is pronounced like “Moritz”). \"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306440569083,"sku":"00077050","price":193.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9b7743de94ffe4b9a4016cfc7cd755fe.jpg?v=1772049926"},{"product_id":"moric-reserve-blaufrankisch-burgenland-at-2020","title":"Moric - 'Reserve' - Blaufränkisch - Burgenland, AT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBlaufrankisch is the variety that has lifted Roland Velich and the Moric estate into the stratosphere of wine producers. The Reserve bottling is the estate's flagship wine, only topped by very limited old vine bottlings known as Alte Reben. The Moric Reserve is a cuvee of his best barrels made from 27-60 year old vines grown in the calcereous soils of what was once the Pannonian sea, now the Lutzmannsburg plateau, in the towns of Zagersdorf and St. Georgen . The Reserve is always recognized by it's fine tannins, elegant palate and texture and retention of pure red fruit and lift. In this fantastic vintage there is a touch of liquorice, dried herbs and florality, oolong tea and earth. Wonderful acidity makes this a truly satisfying and inviting Blaufrankisch. A simply delicious wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTHE MORIC ESTATE\n\n\u003c\/p\u003e\u003cp\u003e\"I believe the world of wine is so fed up with uniform wines, produced with the goal of achieving a maximum of points in a tasting and not with the motivation of creating from the raw materials that are at disposal, namely soil, climate and varietal, a product that is singular, because of the fact that it can only grow in this one place.\u003c\/p\u003e\n\u003cp\u003eMulti-layered, expressive, maybe even mysterious but certainly delicate, those are the attributes that have allowed wine to exhilarate men for centuries.\u003c\/p\u003e\n\u003cp\u003eAn ancient cultural artifact, that under the influence of capitalism with all its facets runs the risk of deteriorating to a mere industrial product. Fast money creates fast wines and there it is the fast wine to go with our fast food.\u003c\/p\u003e\n\u003cp\u003eNo friend of wine really wants this and even the so called wine industry won't want it anymore once they realize how they have shot themselves in the foot.\" Roland Velich\u003c\/p\u003e\n\u003cp\u003eDavid Schildknecht, the Austrian specialist for Robert Parker's Wine Advocate, describes Roland Velich and his Moric wines this way: \"Roland Velich is no longer working with his brother Heinz at the family estate in Apetlon, but is pursuing his own dream, working with old vines in the heart of “Blaufrankisch country” – Mittelburgenland, specifically Lutzmannsburg and Neckenmarkt.\u003cbr\u003e(Only his winery is located in Grosshoflein.)\u003c\/p\u003e\n\u003cp\u003eHis are wines in a style you will not encounter anywhere else in Austria: Blaufrankisch vinified as if it were Grand Cru Burgundy, and from hillsides (including terraces) and pre-clonal vines the like of which you will not find being cultivated in most of Mittelburgenland. One sip is an Oz experience (and I don’t mean Aussie, mates!). From his dreams to his vines, to his vinification, to his retro label, Velich is in a world of his own. He calls his project “Blaufrankisch Unplugged” (and Moric – the derivation of which I shall explain another time – is pronounced like “Moritz”). \"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306440601851,"sku":"00077049","price":73.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5db725c9fa9ca75e114c5ee973e6a300.jpg?v=1772049932"},{"product_id":"marcel-lapierre-cuvee-n-gamay-morgon-beaujolais-fr-2024","title":"Marcel Lapierre - 'Cuvée N' - Gamay - Morgon, Beaujolais, FR - 2024","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/domainelapierre\" target=\"_blank\"\u003e\u003ch4\u003e@domainelapierre\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThe legend. The beaujolais gamay that everyone wishes theirs could be\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e• Depending on vintage, the final cuvée is sourced from the Côte du Py and some combination of the following lieux-dits: Douby, Les Micouds, Corcelette, Fond Long, Aux Chênes, Pérou, Terrain rouge, Bellevue, La Roche Pilée, Montillet, Montpelain and Près Jourdans\n• Carbonic maceration without SO2, for 15-36 days\n• Ages 9 months in 228 liter barrels\n• Bottled unfiltered\nThe Cuveé \"N\" is bottled without the addition of SO2 - Store carefully for the best long-lived enjoyment\n\n\n\u003c\/p\u003e\u003cp\u003eBlend    Gamay\u003cbr\u003eVine Age    70 years\u003cbr\u003eSoil    Sandy decomposed granite\u003cbr\u003eVineyard Area    \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003cbr\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”\u003cbr\u003e-Kermit Lynch, Importer\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48404424130811,"sku":"00077089","price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3c8067c92793c583d7df54ef96ef0bef_ff79cba6-9459-4b24-8c11-9022440fa056.png?v=1772917102"},{"product_id":"barieau-terris-grenache-syrah-santa-barbara-county-ca-2021","title":"Barieau - 'Terris' - Grenache, Syrah - Santa Barbara County, CA - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA classic santa barbara red blend of Syrah and Grenache that just makes you smile. 20 months of neutral oak aging for this surprisingly long-lived wine - It's plush, but tannic, yet restrained and yet fully ripping- and completely backed by a clear minerality that keeps you feeling crisp and looking for another sip.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGrowing up as the son of a true Santa Barbara County wine pioneer like Billy Wathen — who cofounded Foxen Winery with Dick Dore in 1985 — Bingo Wathen was never far from the scene, usually working harvests while a student at Santa Ynez High.  \n“It was always part of my life,” he said. “I knew it was always here for me if I wanted to take that on.”\nAt first, he did not, studying global studies at UCSB and then Spanish while living in Spain with dreams of travel and writing. Bingo moved back in with his parents in 2013, figuring he would save money by working harvest while plotting his next move. But something was different this time, as he started drinking more wine and getting into the Santa Ynez Valley scene.  \nBingo went the restaurant route first, working as a bartender and wine buyer at SY Kitchen. In 2015, he started Barieau Wines as a one-barrel side project, naming the brand after his mom’s maiden name. “I wasn’t really sure that I wanted to take over Foxen, but I wasn’t sure that I didn’t want to either,” he said. “I wanted to keep my foot in the game”\n\n\u003c\/p\u003e\u003cp\u003eA few years later, he did officially take up the family mantle by joining Foxen, like his sister, Riley Wathen Slack, did around the same time. “Now I’m here more than full time,” said Bingo, who works in both the vineyards and cellar.\u003cbr\u003eHe kept Barieau going too, slowly upping the volume until he doubled it in 2023 to about 350 cases. “That was a big gamble,” he admitted. The brand now features albariño, pinot noir, syrah, and a Rhône red blend, each sporting proprietary Latin names that represent the forces of sea, sun, earth, and man. “I’m obsessed with the natural forces that go into winemaking,” said Bingo.\u003cbr\u003eAfter years of selling his production to a handful of Central Coast restaurants — and some via Instagram — Bingo is building a website and attending events like the Garagiste Festival. He explained, “I need to step up and put my sales face on.”\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMatt Kettman, Independent\u003cbr\u003e\u003ca href=\"https:\/\/www.independent.com\/2026\/01\/16\/second-gen-winemaker-bingo-wathens-barieau-wines\/\"\u003ehttps:\/\/www.independent.com\/2026\/01\/16\/second-gen-winemaker-bingo-wathens-barieau-wines\/\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48423667138811,"sku":"00077138","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fe022e9e4deac6cf19792a64f33d8ae5.jpg?v=1773435956"},{"product_id":"pradio-mencia-ribeira-sacra-galicia-es-2019","title":"Pradio - Mencia - Ribeira Sacra, Galicia, ES - 2019","description":"\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\u003eIn the countryside of Galicia and across the border, in Northern Portugal, the most important thing is family. The second most important is the wine and food they produce; followed closely by friendships. But Xabi Soeanes, the founder of Fazenda Agrícola Prádio, wants to make his friends part of his family, and his visitors his friends. Xabi is in love with his Galician countryside and he’s even more taken by its nearly forgotten past. He wants to breathe new life into the place, but in an ancient way. His greatest desire, his dream, is to share his cultural treasure with the world, through the lens of his wines.\n\n\u003c\/p\u003e\u003cp\u003eFazenda: A Way of Life\u003c\/p\u003e\n\u003cp\u003eXabi (with the “x” pronounced “sh”, and the “b” like a “v”, and sometimes spelled Xavi) grew up in A Peroxa (another “sh”), a very small village about a half-hour drive from Ourense, which is itself a small city but with a big-city feel. Bridge after bridge, traversing the Miño River from one side of the city to the other, it connects the city’s ancient historic, granite buildings and the modern residential high rises on both sides. The city center is dense and squeezed by the steep surrounding hills inside the most expansive pocket along the Miño after passing through Lugo, eighty kilometers north, as the crow flies. The closest city to the Ribeiro and Ribeira Sacra, it acts as the commercial hub for these special Galician wine regions. A Peroxa sits only about twenty kilometers (twelve and half miles) from Ourense, but once out of the city it’s a mix of winding roads that cut around and up over the hills that rise above the river Miño gorge below.\u003c\/p\u003e\n\u003cp\u003eThe drive from A Peroxa down into O Pacio twists for another ten minutes as it cuts across the crest of the south-facing ridge above the Miño through thick, green forests, filled with shrubs, oaks, pines, and prádios—a common local tree also called Falso Plataneros (Acer Pseudoplatanus), or a False Maple; in the US, Sycamore Maple, and in the UK, simply a Sycamore. After a hard (often two-point) right turn, it’s straight down a meandering slope into the open air of the expansive gorge, losing hundreds of meters of altitude in a short distance that abruptly levels off like a landing plane straight into the gates of what, as of 2021, are old, rounded slab, granite-block ruins in process of full restoration by Xabi and his father, Manuel, all perched on a small plateau overlooking the river with a panorama of the south side of the gorge.\u003c\/p\u003e\n\u003cp\u003eLike many generations of families from Northwest Iberia, Xabi’s lived under the fazenda, a sort of subsistence farm, or small farm, with a commercial agricultural output of hand-made and hand-grown products, like wine, vinegar, bread, vegetables, animals (rabbits, pigs, chickens, cattle), and craftworks, all sold at local ferias—or side street markets; interestingly, it was Xabi’s grandparents who started the first feria in A Peroxa. This lifestyle carries into their daily activities with their bed and breakfast in A Peroxa. I don’t usually eat breakfast but the sweet breakfast breads are fabulous and it’s hard to pick a favorite between the chestnut, apple and lemon, though the latter took the cake for me on my first visit. Food in this family is important and a passion of Xabi’s. Despite eating only one meal a day at dinnertime (this is what keeps him looking young and fit), he loves to cook and at the fazenda and winery, there is a big kitchen and granite enclosed mess hall that could feed a full platoon. Xabi and I share the opinion that winegrowers who love to cook often make different wines from those who don’t: perhaps upfront quaffability takes a backseat to how the wine fits in with food—a fading idea in today’s wine culture.\u003c\/p\u003e\n\u003cp\u003eIn Spanish, fazendas are more often called haciendas, a reference to the same thing; in Portuguese (and Brazil) they may also be called fazendas, among other names depending on where in Portugal. Fazenda comes from the Portuguese verb fazer (or facer, in Galician), which means “to do or make;” hacienda comes from the Spanish verb hacer, which means the same. Almost every family in the countryside in the not-so-distant past made their living making things with their hands. And while it’s hard work, for some it’s a perfect life: simple, but with meaningful, daily communion between human and nature.\u003c\/p\u003e\n\u003cp\u003eAfter some years living in Zurich, Switzerland, where he immigrated to post-Spanish Civil War, Segundo, Xabi’s grandfather from the side of his mother, Carmen, returned to A Peroxa. Just as many previous Spanish generations from the fallout of World Wars and dictatorship eras, Segundo left in search of a better fortune than what Galicia could offer him in his youth. There, he worked as a cook and sent money back home to the family. With his eventual return home, he brought new ideas and a strong inclination to build on the connection of his family and friends to their land. Xabi explained, “Segundo is a quiet man. But, he is greatly respected by his family and the community. He is an elder who is considered to be a local wise one, because of the knowledge he’s shared over the years about the rhythm of nature and the cycle of life between human, animal, plant, and earth; things that seemed to have been born into him.” In A Peroxa, Xabi is a legend in his own right.\u003c\/p\u003e\n\u003cp\u003eCountry Boy, Big Dreams\u003c\/p\u003e\n\u003cp\u003eWhen Xabi was eight years old, he began to play fútbol (soccer) at Pubellon, a sports school in Ourense. There he met Iago Garrido, from Augalevada, another futboller whose second life was to be that of a winegrower, too. Iago is in the Ribeiro and wine superstar in a league of his own, in a unique way. At eighteen, Xabi signed with Ourense’s city team, a second division squad within Spain’s professional fútbol league, La Liga. Those who know European fútbol know that Spain’s La Liga is often considered the top domestic league in the world, though of course there is a major debate on this—and likely fighting words outside of Spain—but no one denies the amount of talent produced in this country.\u003c\/p\u003e\n\u003cp\u003eWhile he enjoyed his life as a professional boller, playing twelve years between FC Ourense and Lugo, and a time at the university in Lugo, Xabi’s love for rural life would eventually lead him to his family’s corner of Ribeira Sacra. His last year in the league was 2011, but the wheels for his future family project, Fazenda Agrícola Prádio, were already in motion. His father began planting Mencía vines on the steep hillside adjacent and below the ruins in O Pacio. Xabi’s first year involved in the project was 2002, and 2003 was the first harvest, which yielded only a couple thousand bottles.\u003c\/p\u003e\n\u003cp\u003eXabi’s Galicia\u003c\/p\u003e\n\u003cp\u003eXabi’s entire family gives him inspiration for his project, and they are all involved. The main driver for his ideas surrounding wine and the family fazenda is to understand and incorporate the way wine was made centuries ago in his area. He expresses envy for other regions that maintained their history; even in the hardest of times many kept their ancestral viticultural knowledge passing on down the line to today. “Here, in Galicia,” he said, “They broke the line. And the difference between here and other places is that the Galicians don’t bet on their history.” Xabi’s life’s work is to be a part of the reconstruction of that broken vinous line for each small hamlet nearby, not only with his family’s in O Pacio.\u003c\/p\u003e\n\u003cp\u003eThe line of viticultural knowhow was slowly lost in Galicia with a series of unfortunate events that started in the 1800s with the arrival of the mildews (Powdery and Downy) and phylloxera, all from the New World. After nature had its way, mankind nearly finished the job with a couple of World Wars (where Spain remained neutral in the first and partially neutral in the second, but economically crippled by the ripple of war), a Spanish Civil War, Dictatorship, and the post-World War II industrialization, all of which, in addition to the natural plagues, occurred in less than a century. The industrialization of Galicia was an economic saving grace for many who couldn’t make ends meet after generations of struggle. This led to the mass abandonment of agricultural areas over decades that brought the farmers into the biggest industrial cities of Galicia: primarily Vigo, A Coruña and Ferrol. Others immigrated to other countries, mostly the Americas and throughout Europe. More often than not, no one came back. I’ve been told that once a galego gets out of Galicia, they’ll never return. Xabi’s grandfather, Segundo, stands as a rare exception.\u003c\/p\u003e\n\u003cp\u003eDespite the losses through Galicia in general, Ribeiro, located just to the west of Ribeira Sacra, on the other side of Ourense, was the Galician wine region that best maintained its history throughout these troubled times. Xabi describes Ribeiro as “the cradle of the history of Galician wine.” Ribeiro was indeed the cornerstone of the region and likely the breakout center for the Benedictine and Cistercian monks nearly a thousand years ago. And according an unofficial website of the Ribeiro’s Denominación de Origin (D.O.), \u003ca href=\"http:\/\/www.ribeiro.wine\"\u003ewww.ribeiro.wine\u003c\/a\u003e, “the OMPI (World Organization of Intellectual Property) acknowledges them [Ribeiro] as the first evidence of a protection of a geographical indication in Spanish laws.”\u003c\/p\u003e\n\u003cp\u003eA Galician Standoff\u003c\/p\u003e\n\u003cp\u003eIn 2012, Xabi chose to omit the Ribeira Sacra D.O. certification from his labels. One of the D.O. commission’s tasks is to market their region with clarity to help winegrowers to optimize understanding of their regions on domestic and international levels, but the overarching complaint is that they’ve been too restrictive. One of the main challenges for Xabi—and many others who work inside the boundaries of the D.O., but don’t certify or conform—is that the commission was (and perhaps still is) too focused on Mencía, a believed outsider brought from further east of Ribeira Sacra by a couple of hours by car. They also don’t concentrate much on pushing for the recovery and propagation of the region’s ancestral grape varieties. Indeed, Mencía is now a permanent fixture in the region and its history, but it has not been there for thousands of years; it’s only mostly developed over the last century. There are many superb, in fact world-class, wines produced from Mencía, especially the old-vine wines, but a lot of people don’t believe it should be the grape that defines the region. However, it’s true that for outsiders to better understand wine regions it is a good idea to keep things simple and accessible.\u003c\/p\u003e\n\u003cp\u003eAnother clash with the D.O. is the production style of the wines. The commission panel appears to be too rigid and fixated on its recent successes—as in those of the last few decades. These lingering antiquated laws and perceptions will continue to stifle creativity and discovery in the vineyard and cellar because of the perceived value for the producers to have Ribeira Sacra printed on their bottles. It’s a pity for the D.O. that some extraordinary wines may be excluded simply because they are “not what is expected” for the commission’s recognized wine style. Things like turbidity, low alcohol content, or specific grapes can toss a perfectly crafted wine, highly expressive of its terroir, out of D.O. certification. But to allow some outside grapes, like Tempranillo, to be permitted and not other indigenous varieties seems to be an obvious oversight, or perhaps a political decision. While some things are indeed good to monitor, it appears that they need to be more relaxed to let the growers breathe, to let them create, and to support the preservation of what shreds are left of the vinous history of generations past. Many winegrower’s grandparents are still alive and hold irreplaceable information. They need to be part of the conversation, especially the quiet ones.\u003c\/p\u003e\n\u003cp\u003eThe last and what appears to be the most complex challenge: the subzones and their usefulness. Not only Xabi, but many other growers, explain that the physical landscape changes too quickly to conform to D.O. rules and expectations. The Ribeira Sacra subzones were largely based on geographical and political boundaries, like river valleys and historical monastic orders—not specifically on terroir differences.\u003c\/p\u003e\n\u003cp\u003eXabi proposes that they define the regions by the twenty-two municipalities within, and further define their parishes in more detail. Aside from adding more indigenous grapes to the permitted list, he believes that they should work to define areas by not only specific terroirs (bedrock, altitude, climate, etc.) but also each local history, the latter of which will be a polarizing consideration… Five subzones that cover lands that don’t relate to one another’s terroirs even within each subzone is far too vague. From the outside looking in, the most glaring deterrent seems to be that the region needs a much greater group of quality-minded and open growers to flourish first to justify this kind of definition for this extremely expansive and complex region. And, is it too early to make new rules? Or is it time to just relax them and open up the floodgates of D.O. certification and see what happens? As Xabi says, the line is broken, but it can be fixed. A region’s history and tradition is what makes it special, not its conformity to a global market.\u003c\/p\u003e\n\u003cp\u003eIn 2019, Xabi finally rejoined the list and is hopeful for the D.O. commission. However, he remains skeptical about many things. I believe he’s right to have a balance of hope and skepticism, especially about the helpfulness of the Ribeira Sacra subzones as they are today. After a good amount of research on the region’s terroirs from a global perspective, along with its subzones (compiled and explained here—available to view May 2021), it seems that the differences are indeed too great from one location to the other to make too many generalizations based on the subzones themselves. All one has to do is ask a Galician wine professional (whether in winegrowing or the restaurant side of the business) for generalizations and wait for the deep sigh, followed by a look of anxiety about where to begin the explanation. Within Ribeira Sacra each individual location has its own story to tell. This place isn’t like Burgundy’s Côte d’Or, where the main slope generally faces east to south and follows a few easy to understand and consistent terroir concepts through the côte: same basic bedrock (limestone) and topsoil (clay dominant with limestone rock fragments of varying grain size), and one dominant red and white grape; it’s not so hard to get your head wrapped around the basics. However, no matter how simple the summary may be presented, the Côte d’Or’s terroir quantum mechanics are extremely complex.\u003c\/p\u003e\n\u003cp\u003eIn Ribeira Sacra, by contrast, there is often very different bedrock types in the same vineyard with multiple expositions on the same hill (perhaps hillsides without vines in most places are those that face due north), flattish to some of the steepest vineyard slopes in the world, and a lot of grape types with immense differences in their composition of acidity, tannin, pigmentation, phenolic ripeness levels at differing alcohol levels, etc. Perhaps what the D.O. did kept it somewhat understandable, but each subzone has so much variability that it almost serves as nothing more than a geographical guide. In the end, just like everywhere in the world, it comes down to the specific plot, what vine material is planted, and the philosophy, decision-making and skill of the winegrower.\u003c\/p\u003e\n\u003cp\u003eThe Vineyard\u003c\/p\u003e\n\u003cp\u003eFazenda Prádio is located within the Chantada subzone of Ribeira Sacra. Located in its southernmost and westernmost end, it’s a unique place unto itself. The vines are perched on wide terraces that overlook the Miño River gorge, where the Sil River meets the Miño. The vines sit between 180-300 meters (590-980 feet), whereas further upstream, past the dam, Central Hidroeléctrica dos Peares, and into the Peares reservoir, the vineyards are generally above 200 meters (just over 650 feet) and cap out around 450 meters (near 1500 feet); that alone makes it quite different.\u003c\/p\u003e\n\u003cp\u003eThe climate in this area, and most of the central and western ends of Ribeira Sacra, is a tug-of-war between oceanic and continental. Fazenda Prádio is located—as the crow flies—about twenty kilometers away (a little over twelve miles) from the heart of the Amandi subzone to the east, the town of Chantada to the north, and the eastern border of the Ribeiro. He’s quite secluded from other viticultural centers that have vines blanketing a large swath of hillsides.\u003c\/p\u003e\n\u003cp\u003eThe forests surrounding his 3.5-hectare vineyard offer a greater degree of biodiversity, and thankfully there is not a single eucalyptus tree in sight. Most of the forest is indigenous—sadly a bit of a rarity in some parts of Northwestern Iberia where a lot of open land was planted to pine and eucalyptus for pulp factories that could take advantage of the many rivers needed for processing. Nearby pines and eucalyptus often seem to mark wines with their fragrances, perhaps from their resins. Pines tend to be moderately allelopathic (a biological phenomenon where plants release biochemical growth inhibitors to suppress or kill other competing plants or organisms) depending on the type of pine, but eucalyptus trees are extremely allelopathic, which, in addition to being guzzlers of water, makes for very stiff competition for other species of trees and plants once they’ve found their way in. This is why forests filled with this Australian native are almost devoid of anything else.\u003c\/p\u003e\n\u003cp\u003eThe bedrock on the farm is primarily composed of granite, and to a lesser degree, schist. The terraces are steep, but not so steep that they can only have one vine row on each; most have two or more, and on the top near the winery, there are some pretty good flatter areas. In general the topsoil is very shallow and low in fertility—perfect for vines. Despite the relatively recent manipulation of the hillside to get it back into proper vineyard form, the topsoil is derived from the granite and schist bedrock, and it is not tilled.\u003c\/p\u003e\n\u003cp\u003eCellar Practices\u003c\/p\u003e\n\u003cp\u003eIn the cellar things are pretty straightforward. As of 2020, the red grapes are collected in small boxes and destemmed before fermentation. Fermentations are natural and take place in granite lagars (stone vats) with varying capacities. After the first seven to ten days when the alcoholic fermentation is in its final stages, the wines are gravity fed to the cellar below the processing area and into French oak barrels. Most of the barrels are 500L old French oak, but there are a few smaller sizes (300L and 225L) to manage the small quantities made of each variety that don’t completely fill the bigger barrels. Malolactic fermentations are natural but encouraged once they’ve started by batonnage (stirring of the lees), followed by a few more times afterward to help curb excessive dissolved CO2, as well as rounding out and softening tannins in some varieties that need it, like Sousón and Caíño Longo. A single racking outside of the one in preparation for bottling may take place shortly after malolactic fermentation, along with the wine’s first sulfite (SO2) addition. All the grapes are vinified and aged separately until blending prior to bottling. On the way to the bottle, the wines are often lightly filtered (1 micron) and a final addition of sulfites is made. The total sulfur dioxide level of the red wines ranges between 30-50 ppm (or 30-50 mg\/L). \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543720210683,"sku":"00077156","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4228fa367abe8254f1bb64ae218e1261.jpg?v=1774213322"},{"product_id":"mateus-nicolau-de-almeida-trans-duoro-express-field-blend-cima-corgo-duoro-es-2022","title":"Mateus Nicolau de Almeida - 'Trans-Duoro-Express' - Field Blend - Cima Corgo, Duoro, ES - 2022","description":"\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\u003eMateus Nicolau de Almeida and his wife, Teresa Ameztoy, began their organic\/biodynamic\/natural wine project in 2015. Organically farmed and certified, their wines reflect the attributes of a combination of vineyards in the different subregions of Douro and a multitude of indigenous grape varieties. The Trans-Douro Express are three “climate” reds from roughly ten different vineyards that demonstrate what each subregion has to offer: Baixo Corgo in the west is the coldest and wettest, on the far east, on the border of Spain, is Douro Superior, the driest and warmest, while in the center is Cima Corgo, a climatic balance of the two extremes. Each of these wines illustrates the differences in climate, which, of course, is determined by the variety of grapes suitable for each area. Eremitas are three white wines from the Douro Superior and express three different schist-based terroirs. Made only in particular years, the Curral Teles—their “human wines,” are their most experimental, tinkered with in the cellar (including one wine aged inside a granite block!) to discover new gateways to different expressions and nuances. There are also two stellar (but in very low supply), traditionally crafted Port wines, Lágrima (white Port) and Ruby Seco. The wines are often lightly filtered (though the whites that don’t go through malolactic are sterile filtered) and they are rarely fined.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543720374523,"sku":"00077160","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6e326c9b2fc7103ab34a1b7811829505.jpg?v=1774213330"},{"product_id":"cume-do-avia-caino-longo-galicia-es-2019","title":"Cume do Avia - Caiño Longo - Galicia, ES - 2019","description":"\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 first met Diego Collarte on an unnamed road outside of Ribadavia, in Spain’s Ribeiro wine country. As Cume do Avia’s ringleader and instigator, he’s the one who claims responsibility for the “completely irrational decision” his clan made fifteen years ago.\n\n\u003c\/p\u003e\u003cp\u003eDiego and his brother, Álvaro, grew up in Vigo, northwestern Spain’s largest metropolitan and industrial area. The bustle of city life wasn’t in their blood, so in their early twenties they embarked on the courageous restoration of vineyards in an ancient Galician ruin where their ancestors once lived. “I was not interested in material things. I only wanted to be satisfied with what I do,” Diego explained.\u003c\/p\u003e\n\u003cp\u003eDiego (left), Álvaro (center) and their cousins, Fito (right) and Anxo (perhaps hiding somewhere in the vineyards), started their new lifelong adventure together in 2005. As Diego says, “we put our youth into the project,” one that ultimately pushed them to the brink of financial ruin and tested their relationships with each other and many of their loved ones. Three of the four would eventually have to find supplemental work to keep things afloat while waiting for the tide to turn in their favor. Today, their fortune is on the upswing due to a series of wines with the 2017 vintage that began to turn heads, including ours.\u003c\/p\u003e\n\u003cp\u003eIn 1942, their grandparents abandoned their land, known as Eida de Mouros, so named after mythological elves who safeguarded local knowledge. Dense with trees and underbrush, the property sits on the top of a hill (a Cume) above the river Avia, and was reestablished in 2005. With no family wealth, they took out loans to buy heavy machinery (which none of them had ever used before) and began to carve out the land. By 2008 they planted their first vines, and in 2012 finally made their first vinification “tests,” as Diego calls them; it was the first time any of them had ever made wine.\u003c\/p\u003e\n\u003cp\u003eThey planted thirteen different indigenous Galician varietals selected from ancient vines in the Ribeiro, with plans to plant many more. “The past of these forgotten grapes has been erased, leaving no one to discuss the ideal practices for them. Much knowledge was discarded with the introduction of chemicals to the vineyards after the second World War and there is no manual or record. We are trying to reinvent and rebuild this lost history,” Diego explained.\u003c\/p\u003e\n\u003cp\u003eTheir makeshift winery is a five-minute drive down the hill from their vineyards, in their grandparent’s garage. There’s very little room to move in the cramped little space where they tediously vinify and bottle each grape varietal separately to see how their vineyard’s diverse soil types influence smell and taste. With over twenty different lots, most barely enough to fill a barrel, many are aged in restored chestnut with over a hundred years of age.\u003c\/p\u003e\n\u003cp\u003eDiego candidly told me that their early wines were inconsistent and it wasn’t until 2015 that they began to find more enological stability and a clear direction in the cellar. The cloud of doubt and anxiety began to lift and they were finally on their way to a breakthrough after more than a decade. Then a virtual plague of mildew arrived (not uncommon in these parts) and wiped out nearly their entire 2016 vintage, leaving their morale in tatters and their finances in dire straits.\u003c\/p\u003e\n\u003cp\u003eEnter 2017.\u003c\/p\u003e\n\u003cp\u003eThe most beguiling wines give the impression that you’ve never truly fell in love like you just did with the wine currently in your glass. The wines we first tasted out of barrel in their cellar with Diego seemed to carry the magnitude and desperation of their collective dream—I’ve never been so moved by the energy of a moment as I was the day I met him and heard his unfiltered, brutally honest view into their challenges. The grit and heart-filled determination of this tribe has led to a range of red wines in 2017 that are raw, honest and inspiring. With the 2018 vintage, their whites took a significant jump that nearly levels the playing field with the reds.\u003c\/p\u003e\n\u003cp\u003eBrancellao, a grape that can render a wine as brightly hued as a glass of Campari is the most seducing and elegant in the range. Caiño Longo, a bright red in its youth that can quickly take on a darker hue with only a little age, charges with an unstoppable vigorous energy. Their other red grapes, like the ink-black Sousón and Ferrón are animal and earth, and veer toward power, grit and almost savagery when young. All the wines’ aromas are intensely perfumed and have a mouthfeel full of tremendous freshness and intensity. Cume do Avia’s range of red wines is a unique and exciting addition to the resurgence of the Iberian Peninsula’s many sleeping wine giants.\u003c\/p\u003e\n\u003cp\u003eAside from the sentimental reasons for seeking their ancestral heritage as the starting point for their dream, there were also technical ones that play to the exceptional quality of their wines: the proximity of the land to the Atlantic; the south and west-facing orientation to maximize the sun’s heat in an otherwise cold region; the richness of the diverse soils, and the constant whistle of fierce winds that bring in fresh air and help grapes to stay dry and pest free. It’s an ideal place within this lush green landscape for their organic and biodynamic practices, extremely difficult tasks in the Ribeiro, a region Diego lovingly refers to as a “paradise for fungus.” (See a 3D map of the vineyard here. The vineyards are only to the left of the main road.)\u003c\/p\u003e\n\u003cp\u003eIn a land mostly known for granite, the diversity of soils in their vineyards adds great breadth to their wines, filling the gaps where granite alone can fall short. From one meter to the next, their vineyard soils can quickly change from granite to schist to slate—three of the greatest soil types that exemplify the concept the French refer to as a vin de terroir. The soil grain is equally diverse and randomly shifts back and forth between sand and clay, bringing even more range of palate textures and weight. Some soils are dark orange, white or brown, depending on the mineral makeup. Within only nine hectares (twenty-two acres), it’s an extremely diverse plot of land.\u003c\/p\u003e\n\u003cp\u003eThe Ribeiro is better known for white wine, and while Cume do Avia has really stepped up their game in that department, it’s the reds that bring a greater thrill of discovery. The revelation when tasting them is in how they manage to be angular and vertical while remaining strong and somehow full on all sides of the palate. They all carry a decisive full frontal attack, weighted mid-palate and a long, textured mineral sharp finish. Many wines grown solely on granite tend to front-load in the palate, leaving the mid and back-palates behind in their potency; regions like France’s Northern Rhône Valley, Corsica and Muscadet often demonstrate this characteristic.\u003c\/p\u003e\n\u003cp\u003eSchist and slate seemingly weight the scales in the opposite direction as granite and drill deep into the mid and back-palate, making the combination of these soil types within one wine extremely complex and on par with limestone terroirs that seem to carry a fuller mouthfeel in general by comparison to granite, slate and schist as single bedrock terroirs. The result is wines that manage to be both concentrated and lithe at the same time. They rest on the palate like a mouthful of small steel weights rather than with a dough-like density.\u003c\/p\u003e\n\u003cp\u003eThere are no fertilizers or soil amendments in the vineyards, which keeps the wines as true and pure as possible, and prevents them from being overly vigorous and unnecessarily weighted. They’re low alcohol, high acidity wines with energy like rays of sunlight through the clouds on a fresh, wet spring morning, rather than sweltering summer heat under a cloudless desert sky.\u003c\/p\u003e\n\u003cp\u003eThe wines of Cume do Avia share the qualities of the most compelling wines in the world, and they transport us to their birthplace and speak the dialect of their terroir. Diego and his tribe have done the wine world a great service with their strong contribution to resurrecting some of the more ancient wine cultures lost in the shuffle of the many wars of the twentieth century, gifting us with something beautiful amidst the overwhelming rush of modern progress.\u003cbr\u003e-Ted Vance, The Source Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543721160955,"sku":"00077157","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f820d32bff6d1481b52ad8b9f1805bc6.jpg?v=1774213350"},{"product_id":"chardigny-gamay-leynes-beaujolais-fr-2022","title":"Chardigny - Gamay - Leynes, Beaujolais, FR - 2022","description":"\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\u003ePierre-Maxime and Victor-Emmanuel Chardigny took over their 18th-century family estate in 2015, located on the geological and appellation border between Beaujolais and Mâconnais. They are now joined by their brother Jean-Baptiste, who spent years as the chef de culture (vineyard manager) for Domaine Leflaive, a celebrated biodynamic grower in the Côte d’Or and Mâconnais. Together, they farm 20 hectares of organically certified vineyards in Saint-Amour and Saint-Véran, with Chardonnay grown in Jurassic limestone and clay, and Gamay in the acidic, igneous rock of France’s Massif Central. Chardigny’s Beaujolais style is clean and direct, a balance between classic Côte d’Or Pinot Noir and softer, semi-carbonic Gamay typical of modern Beaujolais, along with fresh, gentle, mineral-driven Chardonnay.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543721488635,"sku":"00077154","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0cc3e207c7b294891da7c749089e7733.jpg?v=1774213364"},{"product_id":"arizcuren-garnacha-rioja-es-2019","title":"Arizcuren - Garnacha - Rioja, ES - 2019","description":"\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\u003e\"To recover the memory of La Rioja Baja and to preserve the wine heritage of our ancestors; bringing the expression of a terroir, the Sierra de Yerga, to the bottle.\"\nJavier Arizcuren comes from a family of wine growers from Quel, in La Rioja Baja. As a professional architect, his projects include the Marqués de Terán and Finca Los Arandinos wineries and, more recently, the restoration of the historic cellars (16th century) and the building complex (19th century) of Conde de los Andes, in Ollauri (La Rioja).\nAfter studying viticulture and oenology at the University of La Rioja and making various trips to national and international wine regions, in 2009 he began to make a small amount of wine on the ground floor of the family home.\nIn 2011 he took over the family vineyards and began to assess its potential and the distinctive character of Quel wines.\nOf all the vineyards that make up the family heritage, only those plots with the greatest wine-growing potential are attached to the Arizcuren project. These are plots between 40 and 130 years old, mostly Garnacha and Mazuelo (Carignan) bush vines in areas with optimal soil characteristics, altitude and orientation for viticulture.\nThese plots are worked organically, without using herbicides, pesticides or synthetic fertilizers. At the end of the cycle, the harvest date differs from year to year, depending on the moment in which the grapes reach the maximum balance between fruit, acidity, phenolic ripeness, etc.\nThe clusters obtained turn out to be a kind of diary in which the climatological fluctuations that have made them grow and mature can be tasted.\nThe year-round work is completed by a careful selection of grapes in the vineyard that are transported in plastic boxes to preserve their integrity as much as possible prior to their entry into the production tanks.\nIn 2016 Javier Arizcuren designed his own urban winery, a space transformed into a place for winemaking and aging wines. The entire process is carried out by hand in a series of multipurpose rooms. The grapes arrive at the winery in boxes and from there, all the operations of making Rioja wines are carried out: destemming, vatting and fermenting, devatting and pressing, aging in oak barrels, clay amphorae and vats, racking, bottling, labeling, encapsulated and of course, expedition and sale.\nAn open-door project for all those who want to know how to make, care for and live Arizcuren wines, made from minority grape varieties of the Rioja Qualified Designation of Origin, with the aim of recovering the traditional values of Rioja Baja and preserve the memory and wine heritage of the Yerga Mountain range.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543721619707,"sku":"00077155","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/371d3342f2f964930298bf50fce00db1.jpg?v=1774213365"},{"product_id":"la-madura-grenache-blend-saint-chinian-fr-2013","title":"La Madura - Grenache Blend - Saint-Chinian, FR - 2013","description":"\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\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543721881851,"sku":"00077151","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dfe70bbb46937098aab95f9c4ab9980e.jpg?v=1774213375"},{"product_id":"le-cinciole-sangiovese-chianti-classico-tuscany-it-2013","title":"Le Cinciole - Sangiovese - Chianti Classico, Tuscany, IT - 2013","description":"\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\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543722504443,"sku":"00077147","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ba2d0cb6691eea9f8d8afec76f1b55f7.jpg?v=1774213393"},{"product_id":"riecine-sangiovese-chianti-classico-tuscany-it-2022","title":"Riecine - Sangiovese - Chianti Classico, Tuscany, IT - 2022","description":"\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\u003ehttps:\/\/thesourceimports.com\/riecine-rewinding-the-clock-and-moving-forward\/\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543723094267,"sku":"00077143","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c032a7f8fdcce9f3cafab344e256e9cd.jpg?v=1774213409"},{"product_id":"le-cinciole-sangiovese-chianti-classico-tuscany-it-2016","title":"Le Cinciole - Sangiovese - Chianti Classico, Tuscany, IT - 2016","description":"\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\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543723127035,"sku":"00077145","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ba2d0cb6691eea9f8d8afec76f1b55f7_484c9cc0-24c0-4409-9c6e-f6c5c43f6295.jpg?v=1774213413"},{"product_id":"prieure-saint-jean-de-bebian-la-vacque-syrah-grenache-languedoc-fr-2023","title":"Prieuré Saint-Jean de Bébian - 'La Vacque' - Syrah, Grenache - Languedoc, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eOne of the best wines I've tasted all year. Anywhere. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEqual parts Syrah and Grenache from two parcels that share the same terroir of Villafranchian terraces (stones and pebbles rolled as in Châteauneuf-du-Pape). Whole cluster maceration over 4 weeks. Aged 12 months in 3200 liters foudre. No added so2. 95\/100 Revue des Vins de France\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOwner \u0026amp; winemaker: Benoit Pontenier Vineyards: 19ha, across 49 different parcels, all estate-owned Vineyard management: Certified organic with biodynamic practices Soils: Varied, including galets roulés, limestone, and basalt Grapes grown: Grenache Noir, Counoise, Cinsault, Mourvedre, Syrah, Grenache Gris, Vermentino, Roussanne, Clairette, Chardonnay Annual production: 80,000 bottles\nKey Facts\n- The first historical record of the estate is of when it was gifted to a Roman centurion, Bébianus, as a reward for his battle exploits.\n- The basalt soils are the result of an ancient lava flow. Rare to find in southern France, they combine with the limestone and large pebbles found across the estate to create a particularly distinctive terroir.\n- Benoît describes his style through the distinction between \"grands vins\" — extracted and ripe, so widespread in Languedoc — and \"bons vins,\" the pleasurable, easy-drinking wines that define his approach.\nThe wines of Prieuré St Jean de Bébian are rooted in a place of remarkable history, stretching back to antiquity. The first record of the estate dates to the first century CE, when it was gifted to a Roman centurion named Bébianus in recognition of his exploits in battle. Centuries later, Cistercian monks raised the priory of St Jean on the same land — that monumental structure still anchors the property today, now home to a hotel and restaurant.\nThe modern chapter of the estate opens in 1960, when Alain Roux took over the property. Beautiful old vines were already in place, and Roux extended the plantings with cuttings sourced from legendary neighbors: Syrah from Gérard Chave, Grenache from Jacques Reynaud, and Mourvèdre from the Peyraud family. His efforts helped establish St Jean de Bébian as one of the region's early standard-bearers for serious, high-quality wine.\nToday, the estate holds some of the most remarkable old vine plantings in the Languedoc, spread across a striking diversity of soils — ancient riverbed galets roulés, limestone deposits, and volcanic basalt. Those basalt soils are especially noteworthy, rare in southern France and, in combination with the limestone and large pebbles that run throughout the estate, they give rise to a terroir that feels almost entirely singular to St Jean de Bébian.\nBenoît Pontenier assumed the role of winemaker in 2016 with a clear sense of purpose: to honor the estate's history while expressing a distinctly personal vision. The wines he wants to make are the wines he wants to drink — not the over-extracted, sun-saturated styles that come too easily in this climate, but something more alive. He calls them bons vins, in deliberate contrast to the grands vins that dominate certain markets: wines of flavor and substance, yes, but above all, wines of pleasure.\nThat vision begins in the vineyard, where meticulous work aims for fruit that is perfectly ripe and genuinely healthy. In the cellar, whole clusters play a significant role, and Benoît works without added sulfites — believing that this additive dulls a wine's luminosity and drinkability. In its place, he relies on rigorous cellar hygiene and a guiding philosophy he summarizes with characteristic simplicity: control little, tolerate a lot.\nThe wines that emerge carry a palpable energy — complex enough to reward attention, yet fresh enough to keep drawing the glass back. For Benoît, the finish is everything. It is, as he puts it, what stays with you — like the final pages of a book or the last scene of a film. The sensation he is after is one of vibration, of salivation, of a wine that leaves no artifice in its wake. It is a feeling, once known, that makes it very difficult to settle for anything more constrained.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48554334028027,"sku":"00077196","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b7b4a2ff03c6f0a80c7aada184ce56b2.jpg?v=1774659742"},{"product_id":"cantina-marilina-sikele-nero-davola-sicily-it-2020","title":"Cantina Marilina - 'Sikele' - Nero d'Avola - Sicily, IT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion: Sicily\nGrape: Nero d’Avola\nVineyard Size:\nSoil: limestone\nAverage Age of Vines:\nFarming: organic\nHarvest: by hand\nWinemaking: spontaneous fermentation in concrete tanks with indigenous yeasts\nAging: 8 months in concrete tanks, 3 months in bottle\nFining: none\nFiltration: none\nAdded S02: minimal\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAngelo Paternò worked for 25 years as the winemaker and technical director for the Sicilian wineries Cantine Settesoli and then Duca di Salaparuta and then bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.\nHe handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow organically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow a array of grape varieties such as Nero d’Avola, Grecanico, Muscat Blanc, Moscato Giallo, Insolia, Merlot, Tannat, Viognier, and Chardonnay. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48555935957243,"sku":"00077118","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/483fc9794194d6d7a0d3f75e3e3217ad.jpg?v=1774749287"},{"product_id":"benjamin-taillandier-oh-ma-jolie-syrah-minervois-fr-2023","title":"Benjamin Taillandier - 'Oh Ma Jolie' - Syrah - Minervois, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah, with a sprinkle of white grapes, macerated for 7 days. It is rested in tank for 6 months before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAfter finishing winemaking school, Benjamin spent some time working in a conventional winery. In 2004, however, he met natural winemaker Jean-Baptiste Senat and began working with him in his cellar. He was influenced by Senat’s ideas and techniques. After his stage ended, he knew that he wanted to make his wine with a similar philosophy one day.\n\n\u003c\/p\u003e\u003cp\u003eIn 2007 he settled in his family’s hometown of Caunes-Minervois, which sits between the ancient city of Carcassonne and The Montagne Noire. He purchased 5.7 hectares of Grenache Noir, Syrah, Cinsault, Terret Gris and began working it organically, eventually converting all of it over to biodynamics. Each year he added a plot to his estate and now he works 9.5 hectares all by hand and now fully Ecocert certified. He also runs a terrific wine bar downtown called Cantine du Curé which is open during the summer tourist season.\u003c\/p\u003e\n\u003cp\u003eBenjamin feels that many of the wines in the Minervois AOC are too concentrated and alcoholic, and works hard to make wines that, while full flavored, are lighter, fresher, and lower in alcohol than most average wines from the Languedoc. Indeed, there is a level of liveliness in his wines that you seldom see in the wines of the region, Benjamin is  happily introducing people to the concept of Minervois “vin de soif”.\u003cbr\u003e-Zev Rovine Selections\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48555979669755,"sku":"00077098","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/01900d14e10e528da0779bcdf051162d.jpg?v=1774750203"},{"product_id":"le-temps-des-reveurs-pendent-que-les-champs-brulent-cabernet-sauvignon-grenache-syrah-var-fr-2024","title":"Le Temps Des Rêveurs - 'Pendent que les Champs Brûlent' - Cabernet Sauvignon, Grenache, Syrah - Var, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eFresh, tense, deeply mineral and pulsating with tension and pleasure!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eProduct details\nBlend : Cabernet Sauvignon 80%, Grenache 15%, Syrah 5%.\nWinemaking : Cabernet Sauvignon \u0026amp; Syrah are fermented as whole bunches. Grenache noir is pressed and then blended with the whole bunches after fermentation has begun.\nInfusion for 5 days then grapes pressed in a vertical press.\nNative yeasts, no input except a little SO2, no filtration.\nTotal SO2: \u0026lt; 30 mg \/ L.\nTerroir : The Cabernet Sauvignon vines grow on a clay-limestone hillside. The Syrah vines come from a red clay terroir near Sainte Victoire mountain. The Grenache Noir vines grow on clay-limestone soil with a predominantly sandy composition.\nDescription : A light and fruity vintage with a fine texture. Ideal for the summer season.\nBottling : approximately 3800 bottles.\nTasting notes : On the nose, aromas of spices, vegetal notes and black cherry. The palate is supple, fruity and very fresh.\nSuggested accompaniments : Niçoise salad, fish crumble with spinach, sashimi.\nMusical chord : Niagara - While the fields burn\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe domain\nA dreamer's story\nIn 2014, I settled in Pourrières, at the foot of the Sainte Victoire mountain, taking over the family land and creating Le Temps des Rêveurs, a 7-hectare organic vineyard. The old Carignan Noir and Ugni Blanc vines planted by my grandfathers were replaced by my father's Grenache Noir, Syrah, and Cabernet Sauvignon. I then planted massal selections of Grenache Noir and Gris, Syrah, Cinsault, Mourvèdre, Carignan Blanc and Gris, and Maccabeu. From the very beginning of this adventure, I have oriented my vineyard towards biodynamic agriculture, attuned to the vines and the environment, using precious traditional and modern techniques. My goal is to produce a natural wine, conceived from a living terroir, respectful of the health of its consumers, and to share a little of my utopian vision as a farmer. \"It's up to you to taste! Close to your emotions, tasting doesn't need fancy words; tasting a wine is above all about being receptive to what you feel.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48665799983355,"sku":"00077213","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/IMG_8609.jpg?v=1775588505"},{"product_id":"dreamfarm-merlot-sonoma-ca-2024","title":"Dream Farm - Merlot - Sonoma, CA - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eVineyard planted in 1992 - fermentation in concrete egg - wine inspired by Chaffardon \u0026amp; Corbineau stylistically - There is a suggestion of similarity to a Georgian styled red wine with that mineral tension in the nose and a certain quality of lovely reduction (*not stinky!) - That comes from the 4 MONTHS OF MACERATION!\nBlack tea and magic herein\n\n\u003c\/p\u003e\u003cp\u003eReally fuckin' fun wine from our friend Jude at Dream Farm\/ So dreamy. Feels like a song by Parquet Courts dancing in our mouths. \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\u003eJUDE IS OUR DREAM FARMER\u003cbr\u003e\u003cdel\u003eSimply beautiful wines made naturally from excellent, lovingly farmed sites. Nothing you wouldn't want in ya, everything you would\u003c\/del\u003e\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48666578714875,"sku":"00077215","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8834533ec5c62f93804ed98f58e23969.jpg?v=1775537052"},{"product_id":"dream-farm-cabernet-sauvignon-sonoma-ca-2023","title":"Dream Farm - Cabernet Sauvignon - Sonoma, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eWineyard planted in 1992 - Farmed by the homie and father of the vines, David Rothchild - wine has a minute 2g\/l residual sugar that's not so perceptible but delicately rounds the palate - this is a rustic and old school california cabernet that mades us smile - Nothign hidden, nothing to hide - Playful - Diversely delicious at all temperatures - We love it. \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\u003eJUDE IS OUR DREAM FARMER \n~~Simply beautiful wines made naturally from excellent, lovingly farmed sites. Nothing you wouldn't want in ya, everything you would~~\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48666579337467,"sku":"00077214","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bbe488f3cf061ad94fe0806014cf760f.jpg?v=1775537104"},{"product_id":"sea-creatures-la-bas-grenache-and-syrah-santa-barbara-county-ca-2023","title":"Sea Creatures - 'Là Bas' - Grenache and Syrah - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePinot from Coastal Valleys\n100% Santa Barbara County, CA\n— 🌊 —\nLimited Annual Production \nOwner Grown \u0026amp; Operated\nNature Approved Methods\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828406235387,"sku":"00077294","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/74f9c6777e91b98997069734a0a52186.jpg?v=1777681434"},{"product_id":"sea-creatures-dear-sea-pinot-noir-santa-maria-valley-santa-barbara-county-ca-2023","title":"Sea Creatures - 'Dear Sea' - Pinot Noir - Santa Maria Valley, Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePinot from Coastal Valleys\n100% Santa Barbara County, CA\n— 🌊 —\nLimited Annual Production \nOwner Grown \u0026amp; Operated\nNature Approved Methods\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828407120123,"sku":"00077308","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/67d12aefa6279f6b21eeabb70c8ca81e.jpg?v=1777681466"},{"product_id":"madson-ascona-vineyard-pinot-noir-santa-cruz-mountains-ca-2024","title":"Madson - 'Ascona Vineyard' - Pinot Noir - Santa Cruz Mountains, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyard\nAscona Vineyard is located at the top of the Santa Cruz\nMountains, at 2450 ft of elevation. The soils are ancient marine\nsedimentary deposits of loosely consolidated sandstone and\nsiltstone. Ascona sits above the marine layer and experiences\nintense diurnal temperature variation. This enables phenolic\nripening and stem maturation while preserving fresh, natural\nacidity in the fruit. The Pinot Noir is all Pommard Clone,\nplanted in 2000.\n\n\u003c\/p\u003e\u003cp\u003eThe 2024 vintage offered near-ideal growing conditions with\u003cbr\u003ewarm and consistent ripening temperatures. The 2024 vintage\u003cbr\u003eyields wines that are generous, balanced, and full of character.\u003c\/p\u003e\n\u003cp\u003eWinemaking\u003cbr\u003eWe hand- harvested early September and fermented using\u003cbr\u003enative yeast, 100% whole cluster. Aging occurs in one neutral\u003cbr\u003e500L puncheon and one neutral 228L barrel. We age on fine\u003cbr\u003elees with one mid-winter racking and one racking before\u003cbr\u003ebottling. Enjoy now or cellar 5 - 15 years for savoring at its\u003cbr\u003epeak. 3 barrels produced. 13.5% ABV\u003c\/p\u003e\n\u003cp\u003eTasting Notes\u003cbr\u003eThe wine boasts a perfume of ripe raspberry, dried tarragon,\u003cbr\u003eblood orange, and shiitake mushroom. The tannins are taught\u003cbr\u003earound a bright red fruit core of Santa Rosa plum with hints of\u003cbr\u003eblack pepper, and koji. A versatile pairing, the wine\u003cbr\u003ecomplements grilled salmon, soft cheese, risotto, and poultry.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\u003cbr\u003eAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\u003c\/p\u003e\n\u003cp\u003eAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\u003c\/p\u003e\n\u003cp\u003eRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere. \u003c\/p\u003e\n\u003cp\u003eOur pledge to be carbon neutral.\u003cbr\u003eIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor. \u003c\/p\u003e\n\u003cp\u003eWe aim to minimally interfere and guide fermentations to show vibrancy.\u003cbr\u003eAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor. \u003c\/p\u003e\n\u003cp\u003e​Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\u003c\/p\u003e\n\u003cp\u003eWith love,\u003cbr\u003eCole, Ken \u0026amp; Abbey\u003cbr\u003e\/\/\/\u003cbr\u003e​Cole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project​). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and André Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828407349499,"sku":"00077270","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/2d6d60e07d8c8eecf98a7f6048ab7bad.jpg?v=1777681478"},{"product_id":"sea-creatures-pinot-gnar-pinot-noir-santa-barbara-county-ca-2024","title":"Sea Creatures - 'Pinot Gnar' - Pinot Noir - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePinot from Coastal Valleys\n100% Santa Barbara County, CA\n— 🌊 —\nLimited Annual Production \nOwner Grown \u0026amp; Operated\nNature Approved Methods\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828407546107,"sku":"00077344","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ac924b4bb9300ad0ade9896e61287946.jpg?v=1777681489"},{"product_id":"marbeso-nolan-ranch-gamay-noir-alisos-canyon-santa-barbara-county-ca-2024","title":"Marbeso - 'Nolan Ranch' - Gamay Noir - Alisos Canyon, Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% whole cluster.  Aged 11 months neutral french oak.  Aromatics and power.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSouth Bay Natives, Colin and Hannah are a small production in the Sta Rita Hills producing vineyard designates from Santa Barbara County and the Santa Cruz Mountains.  Combining our passion of wine together my wife and I decided to launch our own label Marbeso (kiss of the sea) in 2019 after years of making wine for other people. This year will mark Colin’s 20th vintage as a whole, ranging from Leeuwin Estate in Margaret River to Martinborough Vineyards in the North Island of NZ.\nWe source wines in close proximity to the sea and strive to produce clean, acid driven wines of minimal intervention using natural yeasts and bacteria; neutral french oak, bottle unfined and unfiltered to promote transparency between glass and vineyard. With vineyard sourcing and farming at the forefront, we have a strong connection to finding fruit that has been organically grown.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828410233083,"sku":"00077354","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a23649e6bce5f3a83adec077a7c461ef.jpg?v=1777681547"},{"product_id":"parr-collective-phelan-farm-pinot-noir-slo-coast-ca-2024","title":"Parr Collective - 'Phelan Farm' - Pinot Noir - SLO Coast, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828413149435,"sku":"00077279","price":77.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/40cdda4077623cfa22bed9c3b52abf94.jpg?v=1777681704"},{"product_id":"parr-collective-phelan-farm-autrement-slo-coast-ca-2024","title":"Parr Collective - 'Phelan Farm' - Autrement - SLO Coast, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828413182203,"sku":"00077295","price":70.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/90d1e7f916ded8fa6a5122d47a7e49ca.jpg?v=1777681713"},{"product_id":"lost-ranch-hofer-grenache-cucamonga-valley-ca-2023","title":"Lost Ranch - 'Hofer' - Grenache - Cucamonga Valley, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrenache from the historic Hofer Ranch vineyard planted in the 1930's in Ontario, California. We de-stemmed and bin fermented this with about 10% whole cluster. Aged in neutral French Oak barrels for about 14 months. \n\n\u003c\/p\u003e\u003cp\u003eAlc: 14.3%\u003cbr\u003epH: 3.83\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJasmine and Joseph Wiens created Lost Ranch in 2020, with the dream of making low intervention wines and opening a working ranch focused on regenerative farming principles. Lost Ranch grows and sources grapes from organic and regeneratively farmed vineyards. We believe that the increase in quality outweighs the additional work required to farm this way.\u003c\/p\u003e\n\u003cp\u003eMore importantly, we believe that we have a responsibility to be good stewards of the land, which means not using synthetic chemicals that are harmful to our environment and our health. Additionally, our no-till farming and native cover crops ensure a healthy environment, rich with biodiversity. We farm with the lightest touch, integrating as seamlessly as possible with our natural ecosystem.\u003c\/p\u003e\n\u003cp\u003eWe also strive to find the best grape varieties for Temecula. Our goal is to find vines that require the least amount of inputs, while producing the best grapes. This means researching and farming varieties that are less prone to mildew, drought, disease, and damage from heat waves.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48828413509883,"sku":"00077321","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3cde0a714e6ac763e5a8eee29cfe8a43.jpg?v=1777681720"}],"url":"https:\/\/satellitesb.com\/collections\/red\/native-yeast-fermentation.oembed?page=2","provider":"Satellite SB","version":"1.0","type":"link"}