{"title":"RosĂ©","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 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 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\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;\"\u003eđŸ›« SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"chateauneuf-du-fargosonini-llc-9-veils-rose-of-pinot-gris-marsanne-roussanne-picpoul-counoise-grenache-zinfandel-sagrantino-mourvedre-california-usa-nv-375ml","title":"Chateauneuf-du-Fargosonini LLC - '9 Veils' - RosĂ© of Pinot Gris, Marsanne, Roussanne, Picpoul, Counoise, Grenache, Zinfandel, Sagrantino, MourvĂšdre - California, USA - NV - 375ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ecofermented on skins 7 days, hand punched down. Bottled at .3 brix \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChĂąteauneuf-du-Fargosonini LLC is a natural winery in Central California focused on creating unique new beverages from fruits that would otherwise be lost in the $218,000,000,000 of estimated food that is wasted in the USA yearly. We leverage ancient and bleeding edge post modern wine technologies to improve the carbon footprint of the farming and beverage sectors, by up-cycling fruit that normally spoils at various positions in the supply chain, particularly at the farm level. \nWe connect with organic whole sale farmers to ferment and distill fruits and sugar sources -that would normally be wasted- into unique, organic natural wines. \nWe’ve conducted bench trials on wines and ciders we’ve made from over 120 fruits which are grown nearby in California’s Central Valley, the farming capital of the world. \nOur winery project is predicated on a return to the Dionysian. The industrialization of wine has wreaked havoc on our bodies and our palates, predicating wine to a cheap copy of a few European styles. The wild characteristics of fermentation have all been minimized so as to barely exist. Instead of the 50+ wild yeasts we find on our grapes, most wineries jump straight to one, which is usually cultivated on big sheets of plastic in factories. Through filtration, fining, over 96 additives, and a laundry list of other horrors, wine gets rectified to some sort of chemical solution that fits some kind of weird, ghost of a taste profile which probably never really existed, because those profiles are all based on thousands of years of natural, more wild, winemaking. Our wines are alive in the bottle. They change over time. We get bottle bouquet in a way that a sterile filtered wine (or worse, one chemically murdered) never could. Is there more risk? Potentially. But we know wines made properly and naturally can last over 100 years and still be drinkable, magical even. We do not have any sterile filtered or chemically murdered wines that old, because the technology has simply not been around that long. \nWe do brix tests on our wines after crush. That’s it for our chemistry set. Everything else is done by feel, smell, and taste, because that is how the wines will be rated. We are open to mystery in our winemaking. We are open to non-knowledge. We have things we learn, and try to repeat sometimes, but we go with nature’s rhythms. We have wines which are cooked in the sun, wines which are cold stabilized by the gods when winter comes. We pick our vineyard 8-10 times based on feel and taste. \nScience’s greatest triumph is it’s own refutation: observing a system disturbs it and can change the outcome by attempting to look too closely, rate it and quantify whats happening. We are anti-observation in our winemaking. We often leave ferments or aging wines for very long periods of time. This physically reduces the chance of spoiling things by jamming tools into the wines, and also in some moments allows protective gases to build around the wines. But for the mental clarity of the winemaker, it is also a triumph to embrace the unknown and give up on the paranoia of constant testing (we never started). We often bottle our wines slightly sweet to preserve them naturally with carbon dioxide from the final moments of fermentation. When the wine is ready, we will recieve an auspicious signal from Dionysos. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193612027,"sku":"00076345","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c2ff68978dd9a22c9a505e2b98c92a3.jpg?v=1746562080"},{"product_id":"clos-fornelli-clos-rose-rose-of-sciacarello-corsica-fr-2024","title":"Clos Fornelli - 'Clos RosĂ©' - RosĂ© of Sciacarello - Corsica, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis wine is a real pleasure rosĂ©, with sweetness, roundness and lovely freshness. A long finish with notes of spices and dried apricot.\n- A cuvee made from the Sciaccarellu grape, a typically Corsican variety with no equivalent outside the island. Selected indigenous yeasts. Yields 50 hectolitres per hectare. Direct-pressed rosĂ©, vinified in temperature-controlled stainless steel vats. Vinification temperatures are between 17 and 20°C. There is no malolactic fermentation in this wine.\n- Colour : rosĂ©\n- Appellation, vintage : Corsica PDO\n- Domaine : Clos Fornelli\n- Grape varieties : Sciaccarellu\n- Appearance : Bright sciaccarellu colour, salmon to rosewood.\n- Nose: Fruity, aromatic nose with notes of red fruit and spice.\n- \n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJosĂ©e Vanucci seems every bit Italian as she is French, and her English carries a British accent—what a mix! From the first moment her enologist Emmanuel (Manu) Gagnepain and I met up with her, she abounded with a tireless energy and impressive agility as she moved about her rustic and densely packed cellar, where we had an open and unguarded discourse about her wines and how they are crafted.\nRisking misinterpretation with someone I didn’t know, I candidly admitted during my first visit with her that while her wines were sophisticated, they also led with an immense amount of pleasure, and that I would be happy to just sit down and drink them by the pitcher because they were so delicious. Lucky for me, she was pleased by the comment and exclaimed that that is exactly the kind of wine she wants to make. Just like her, they are full of life, unpretentious and bring good vibes. (They are serious though, but who cares, when wines like hers represent the charming spirit of the island and are impossible to stop drinking.)\nFrom the outside, the winery looks like a small white rectangular Cessna-sized airplane hanger with green rollup garage doors and CLOS FORNELLI written in big block red letters. On the inside, it’s a jungle gym of numerous floors and mid-level rooms, trap doors, hidden tanks, slanted concrete slabs with open drain gutters routed on the sides, and walls slathered with waterproof dark orange and white epoxy. There are only a few large oak barrels in the cellar and the rest is jam-packed with stainless steel and old concrete tanks; these are the kinds of aging vessels I prefer to see in the Mediterranean, especially that there wasn’t a new oak barrel in sight.\nVineyard Philosophy and Practice\nJosĂ©e and her husband, Fabrice CouloumĂšre, employ certified organic farming in their vineyards and have many grape varieties that are not commonly found elsewhere—like the white grapes Biancu Gentile and Genevose, and the red Minustellu—along with the more well-known (at least for those familiar with Corsican wine) Vermentinu, Sciaccarellu, and Nielluciu. These conscious farmers use nature as their guide for achieving their wine’s high quality and superb value, and have folded in vineyard techniques like enroulement. This technique involves no tipping\/topping\/clipping of the vine shoots; the parts of the shoot that extend above the last trellis wire are simply rolledsideways around the top horizontal wire. An oversimplification of the theory behind this practice is that it allows the vine to follow a natural transition that redirects its energies from the vegetative cycle to the fruit cycle. Prematurely removing the tip confuses the vine—literally cutting off its head—and it continues to allocate energy toward vegetation instead of the natural moment to focus on the fruit. You can imagine this is an evolutionary response to an insect or animal chewing the tip off the shoot and the vine’s compensation by growing more vegetation to complete photosynthesis, which is needed for sugar production, etcetera. They also minimize the shoots to one per vine and make a green harvest before verasion to lower the yields and focus the vine’s energy on those last clusters—the ones that make it into our glasses.\nWinemaking\nTheir winemaking practice is straightforward and lends itself to a style that speaks of the place with a clear voice of each grape’s primary characteristics, with little intervention. The fermentations are all natural and the wines are bottled after a short time in vat with sulfites kept to a minimum; it’s easy to feel this deft touch through these wines bursting with pleasure; even her Sciacarello, a thin framed, fresh and aromatic red (often over-sculpted in other cellars) is a darling here with no uncertainty in its naturally sensual aromas.\nClos Fornelli is located on the eastern side of Corsica, on Tyrrhenian Sea, and not too far from mainland Italy. This setting is above the AlĂ©rian Plains, a somewhat flat and rolling set of hills named after the small coastal town of AlĂ©ria, an important Roman naval base for centuries now home to only a couple thousand inhabitants. Vineyard land on the AlĂ©rian Plain falls into AOP Corse, a broad reaching appellation without distinction.\nVanucci’s vineyards are up above the plains on the terraces of the Bravone River. The nights on this side of the island are typically cooler than the more famous wine regions on the west side, so you can imagine the shape of the wines (an abstraction we wine geeks enjoy) is different. This is a result of the sharp rise of the mountains from the sea, which effectively cuts the sun off early and lets the cold in to help etch aromatics and texture while raising the frequency on the fruit and mineral nuances. All that said, it’s still Corsica, a wonderfully sunny island (sunnier than mainland France) and this terroir\/grape combination gives lift to the high-spirited wines that JosĂ©e dreams up and captures in the bottle.\nJosĂ©e’s family has forty hectares of vineyards and only bottle wine from twenty-five, while the rest of the grapes are sold. The vines are in the Bravone Valley, a river valley that originates from the Castagniccia Massif. The soils are deep with decomposed schist clay soils tinted red by plentiful iron content and covered with river gravels brought by the Bravone River. This soil, with its variation of large and small grain rocks mixed into the clay brings exceptional drainage to her vineyards (not always a huge concern given the low levels of precipitation on the island compared to the rest of mainland France), which is especially encouraging for the development of Sciacarellu, a red grape that has become JosĂ©e’s muse (as well as mine!) from the array of grapes on the island.\nCorsican Geology\nTo dig a little deeper into the foundation (the bedrock and topsoil) of the wines, Corsica is divided into two main geological units (yes, getting a little technical here, thanks to the years of tutoring from and traveling with my talented geologist friend, Brenna Quigley): Crystalline Corsica and Alpine Corsica. The former is named after the quartz crystals in the granite soil that makes up about two-thirds of the island—basically the heart of the island and the entire southern end and most of the western seaboard. Often where you find granite you find metamorphic soils nearby (as demonstrated within the Galician Massif, Massif Armorican, Massif Central and the two main mountain regions of Western Europe: the Alps and Pyrenees) because of collateral heat and\/or pressure that has augmented (metamorphosed) the rocks. This is also the case with the smaller geological unit of the two on the island referred to as Alpine Corsica.\nAlpine Corsica is composed of deformed rocks that were created by the collision of sedimentary rocks formed between 60-250 million years ago with Crystalline Corsica during the alpine orogeny (mountain building), which began about 60 million years ago and is still active today. The result is a great volume of different metamorphic rock formations (like schist, gneiss, gabbro and more—basically the geological rock star roster of France’s Muscadet wine region) as well as bits of volcanic basalt and other igneous rocks. Suffice it to say, Clos Fornelli’s vineyards are complex soils largely derived from that list of impactful and unique decomposed metamorphic rocks.\nClick here to read a short but more thorough overview on Corsican geology.\nIs geology important?\nSo why is the particular rock type interesting to note, especially when it’s decomposed down into something else like it is in Clos Fornelli’s vineyards? It’s simply because of what mineral makeup and trace elements were contained within that are now more easily accessible to the vine when compared to the vine (with the help of mycorrhizal fungi) mining nutrients from a larger hard rock surface areas. It’s the makeup and quantity of the foundation (dirt, rocks and microbial life within) that bring to life the differences when considering that a wine begins to build on. In a vin de terroir, the unique proportion of this, that and the other is what gives a soil its own unique contribution to the more nuanced qualities a wine may develop—yet all of this is theoretical, of course.\nThere’s so much debate on this subject, but if one were to take four esters used for a perfume, or four ingredients for sauce that make them balanced and desirable, they need to be in specific proportions. Soil composition—speaking of its nutrient, mineral, grain sizes and water retentive traits—is not far from this idea. It may not be the meat and potatoes of the final dish, but perhaps the amount of salt, or type of pepper, herbs and spices in micro-quantities that complete the full range of taste for the dish. What we know about soil and its contribution to a wine’s ultimate expression is not very well understood, but it should not be dismissed for lack of evidence. Take for example hydroponic butter lettuce compared to one grown in dirt; tell me they don’t taste different and I will tell you that I understand why you may not share this perspective about soil and its contribution to wine beyond its water retentive qualities. \n-Ted Vance, The Source Imports\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177508389115,"sku":"00076409","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5125e2e451309a308e4627129c3d74f3.png?v=1747771871"},{"product_id":"gd-vajra-rosa-bella-rose-of-nebbiolo-blend-piemonte-it-2024","title":"GD Vajra - 'Rosa Bella' - RosĂ© of Nebbiolo Blend - Piemonte, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e Rosabella is a delicate and translucent wine. Floral tones of rose, pure cherry and wild strawberry blossom on the nose, together with a hint of candied plum and incense. The palate is full of energy, bright, with a lingering minerality and a persistent, settled finish\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":47177949249787,"sku":"00076416","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/272e818d228c6f82216f3c07e692bb98_479db2c2-6cd7-4f06-b37f-36abe59691ad.jpg?v=1747787206"},{"product_id":"luna-hart-blanc-de-franc-rose-of-cabernet-franc-los-olivos-district-ca-2024","title":"Luna Hart - 'Blanc de Franc' - RosĂ© of Cabernet Franc - Los Olivos District, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCabernet franc from Coquelicot Vineyard in Los Olivos Vineyard. 35ppm so2 this is not your average rosĂ© being a white wine made from gently pressed Cabernet franc grapes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded by Gretchen Voelcker, Luna Hart Wines is a boutique wine company specializing in small batch, handcrafted wines in the Santa Ynez Valley. Gretchen makes wines in which she explores the techniques and nuances that continue to stoke her passion for wine.\n\n\u003c\/p\u003e\u003cp\u003eGretchen's passion for wine began while living in Europe with her family and during summers spent wine tasting throughout France. During those experiences she began to see the beauty in the balance of science and art that makes up winemaking. It was not until years later that the initial spark would turn into the flame that is now Luna Hart Wines.\u003c\/p\u003e\n\u003cp\u003eLuna Hart started with a work trade with one of Gretchen's mentors, Ryan Roark, making Sauvignon Blanc under the label of Moon Unit Wines. Those initial wines have become the foundation for Luna Hart Wines and the inspiration for all future vintages.\u003c\/p\u003e\n\u003cp\u003eLuna Hart wines are a representation of the grapes’ origin, vintage and variety.\u003c\/p\u003e\n\u003cp\u003eFrom the beginning Luna Hart has focused on vineyards practicing sustainable, organic or biodynamic farming throughout Santa Barbara County. Luna Hart wines are a representation of the grapes origin, vintage and variety. Gretchen believes that her wines should be a reflection of the terroir and aims to highlight the qualities and beauty in each unique vintage and site she works with.\u003c\/p\u003e\n\u003cp\u003eWith careful attention to the fruit in the vineyard and tasting daily throughout fermentation, Gretchen produces high quality, fruit forward wines with bright acidity and balanced by incredible structure. She focuses on producing varietal wines from her favorite grapes that spur her to learn more about winemaking and to showcase them more purely and more precisely. Gretchen never turns down the opportunity to experiment and welcomes interesting projects. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47295188697339,"sku":"00076505","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d8086d80194cd7ca2e8c2634729a51db_0203da41-e5b8-4d6e-be9d-067c6a57db2a.jpg?v=1751075684"},{"product_id":"scar-of-the-sea-bassi-vineyard-coferment-rose-of-pinot-gris-chardonnay-avila-beach-slo-county-ca-2024","title":"Scar of the Sea - 'Bassi Vineyard Coferment' - RosĂ© of Pinot Gris, Chardonnay - Avila Beach, SLO County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrown above the sandstone quarry at the Bassi Vineyard, this block has an ocean view. This wine is 65% Pinot Gris and 35% Chardonnay. The Pinot Gris was destemmed and then blended with Bassi Chardonnay juice from the press to ferment together. The wine fermented with native yeast in standing 228L old oak barrels for 3 weeks, then was gently pressed in our wooden basket press. The wine aged for 8 months in old French oak barrels and was bottled with minimal sulfur, and without fining or filtration. 120 cases produced. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California. \n\n\u003c\/p\u003e\u003cp\u003eThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day. \u003c\/p\u003e\n\u003cp\u003eScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47295200428283,"sku":"00076506","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/14358d8e87c4b807d96af21a9f03f9bf.jpg?v=1751076064"},{"product_id":"domaine-sulauze-pomponette-rose-of-grenache-blend-coteaux-daix-en-provence-fr-2024","title":"Domaine Sulauze - 'Pomponette' - RosĂ© of Grenache Blend - Coteaux d'Aix en Provence , FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2024 RosĂ© – Coteaux d’Aix-en-Provence\nCertified Biodynamic | 60% Grenache, 15% Cinsault, 10% Syrah, 10% MourvĂšdre, 5% Vermentino (Rolle)\n\n\u003c\/p\u003e\u003cp\u003eA longtime favorite among the Satellite crew and a hit with just about anyone who drinks it, this biodynamic Provençal rosĂ© is the real deal: pale salmon in the glass, crisp and lifted on the palate, with a salty zip that keeps you coming back for more.\u003c\/p\u003e\n\u003cp\u003eGrown on organically farmed, biodynamically certified vineyards with an average vine age of 15 years, the grapes come from multiple parcels on clay and sandstone soils. Everything is hand-harvested and fermented with native yeast in temperature-controlled tanks over 20 days. The wine is bottled unfiltered in March, with only a whisper of added sulfur.\u003c\/p\u003e\n\u003cp\u003eThe addition of Rolle (Vermentino) gives the wine a racy edge—bright aromatics, stony freshness, and a clean, snappy finish. Classic Provence rosĂ© with energy, purity, and just the right amount of sunny-day charm.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic and Biodynamic\u003cbr\u003eAccording to Guillaume and Karina LefĂšvre, \"Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared.\" And so it is at the annual raucous pig roasts where the bounty of the vineyard \u0026amp; cellar, brewery \u0026amp; hop yard, bakery \u0026amp; mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and MourvĂšdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvĂ©e. The domaine’s single parcels are ploughed by horse.\u003cbr\u003e\u003ca href=\"https:\/\/www.domainedesulauze.com\/\"\u003ehttps:\/\/www.domainedesulauze.com\/\u003c\/a\u003e\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691308795,"sku":"00076528","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/da09cb7243306872dd34ba860e548f3f.jpg?v=1751569326"},{"product_id":"meinklang-rosa-rose-of-zweigelt-blaufrankisch-burgenland-at-nv","title":"Meinklang - 'Rosa' - RosĂ© of Zweigelt, BlaufrĂ€nkisch - Burgenland, AT - NV - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMade by the brilliant Angela Michlitz, this all-natural bubbly rosĂ© is the definition of chuggable, lovable, huggable, recyclable joy. It’s like strawberry fields forever — with a blood orange banger twist and a lemony zip-zap to keep things bouncing.\n\n\u003c\/p\u003e\u003cp\u003eEasy peasy pleasy, but with real energy: mineral tension, textured fizz, and just the right touch of tart. Think raspberry fairy in a bottle. Pour it for a picnic, a beach day, or a midweek mood-lift.\u003c\/p\u003e\n\u003cp\u003eNo pretense. Just sparkle and soul.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMeinklang is an original, family-run mixed farm, set in the middle of the World Heritage Site of the National Park Neusiedlersee, on the Eastern side of the Neusiedlersee Lake, bordering directly on the Hungarian lowlands, where life’s diversity and complexity are celebrated.\u003c\/p\u003e\n\u003cp\u003eThis farm functions much like an organism, relying not only on the people but also on the local herd of cows which contributes in an essential way with their natural and invaluable fertiliser.\u003c\/p\u003e\n\u003cp\u003eThe farm’s diversity is enriched by ancient grains such as spelt, farro and Einkorn wheat, as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers and the elegant charm of the grapevines.\u003c\/p\u003e\n\u003cp\u003eWeingarten:\u003cbr\u003eThe vineyard as a biotope. In the vineyards, among protected natural ponds, precious cover crops and wild herbs grow around our vines: sweet-clover, vetches, red clover and wild grasses provide a habitat for soil organisms and beneficial organisms. The deep roots loosen the ground, forming the basis for healthy vines. At the same time, cover crops act as a natural competitor for the vines – gentle and deliberate competition is good for the development of aromas and phenols in the grapes.\u003c\/p\u003e\n\u003cp\u003eWe fertilise our vineyards with the compost we produce ourselves on the farm, using sheep, cow and horse manure, pomace, green waste and occasionally also rock dust.\u003cbr\u003eRobust and healthy vines can only grow in soil which is alive, producing completely individual wines full of character.\u003c\/p\u003e\n\u003cp\u003eOur aim is to focus on the original meaning of the term “Wein-Garten” (the German word for vineyard which contains the words “wine” and “garden”) by creating a true garden with fruit, vegetables, vines and herbs. Even stinging nettles and thistles are now welcome to grow rampant among the vines – they are important sources of food for many insects. Some species of caterpillar and butterfly cannot survive without them. Numerous beetles, flies and gnats use thistles to lay their larvae. These plants are often demonised as “weeds” by many farmers, but they create precious habitats where butterflies and songbirds find their home in the summer. They make humus formation possible and restore harmony in the vines’ habitat. However, not only the vines benefit from this new Garden of Eden. We are also delighted to be able to bring home fruit and vegetables from our vineyards after a long day’s work. Working among blossoming trees and flowers makes us happy.\u003c\/p\u003e\n\u003cp\u003eVine after vine, all lined up on the bare ground like soldiers at roll-call: one-dimensional pictures like these have characterised vineyard landscapes for centuries, and have become the norm. We, however, want to go in a new direction. On the largest continuous vineyard area of 10 ha, we created 27 eco-islands with around 800m2. These islands form giant water droplet shapes and are spread out over several rows of vines, breaking up the monotony of the vineyard’s architecture.\u003c\/p\u003e\n\u003cp\u003eThe centre of each island is formed by one fruit tree including almond, plum and quince trees. Tall apple trees also made the list as they provide habitats for birds, small mammals and insects. Field mice, shrews, hedgehogs, stone martens and rare garden dormice live around the fruit trees.\u003cbr\u003eAt Meinklang, we also plant black elderberry bushes as their fruit feeds more than 62 bird species. With a total of more than 300 species, the bushy thicket, shrubs, herbs, vegetables and flowers complete these plant oases.\u003c\/p\u003e\n\u003cp\u003eInsect hotels are closing\u003cbr\u003eIn organic wine farming, the common practice of sowing cover crops, building nesting boxes and so-called insect hotels are steps in the right direction, but we would like to take things a bit further. Our aim is to create natural and stable habitats for our vines’ co-habitants. This is how wine plantations become vineyards.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691505403,"sku":"00076520","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/17be7fd16e13ba5b28a7760d1fe73675.jpg?v=1751569358"},{"product_id":"chateau-du-rouet-les-secrets-dun-terroir-rose-of-grenache-cinsault-provence-fr-2024","title":"ChĂąteau du RouĂ«t - 'Les Secrets d'un Terroir' - RosĂ© of Grenache, Cinsault - Provence, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn ideal provençal sip. Just a splash of the mediterranean!\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\u003eGrown on the slopes of the Esterel mountain, not far from Antibes and Cannes, these wines rank with the very best of Provence. They are also extremely well priced. Enormous care is taken over the vinification, making every cuvĂ©e a delight with the local herb-rich provençal cuisine.\nAlthough the first vines were planted at RouĂ«t in the 18th Century, it was only after a forest fire in 1927 that the current vineyards were laid out. They were planted in strips, approximately 1 kilometre in length, to act as firebreaks. Prior to the French revolution, RouĂ«t was owned by the Marquis de Villeneuve, who supplied Louis XVI’s court with his wines. Since the revolution the property has been in the same family.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47411861651707,"sku":"00076575","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f7bdc18339c3525e2bf26ebd0dcb70de.png?v=1754435834"},{"product_id":"roquefort-corail-rose-of-grenache-syrah-cinsault-carignan-mourvedre-clairette-vermentino-cotes-de-provence-fr-2024","title":"Roquefort - 'Corail' - RosĂ© of Grenache, Syrah, Cinsault, Carignan, MourvĂšdre, Clairette, Vermentino - CĂŽtes de Provence, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eTerroir and Yield\nClay-limestone scree soil, pebbly. Northwest, West exposure. Altitude 380 m, ample yield of 53hl\/ha!\nGrape variety\nGrenache Noir, Syrah, Cinsault, Carignan, MourvĂšdre, Clairette, Vermentino\nHarvest and Vinification\nHarvest started on September 6th going thought October 2nd. The season has been very hot and dry.\nThis wine was produced through direct pressing, destemmed. Thanks our altitude and northen exposure we keep a nice freshness in the wine. Cold clarification.\nGravitational work in the cellar as often as possible.\nMaturation and Production\nInox and cement vats. Production of 570 hl, around 76,000 bottles. Magnum will also be available.\nTasting\nClear pink bouquet, a finely spiced citrus nose, slightly lemony, floral. The palate is taut, white fruits, citrus, hint of fennel 
 a rosĂ© for every occasion and any meal!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe ChĂąteau de Roquefort is ideally located in the CĂŽtes de Provence appellation area, between the Sainte Baume massif, reaching an altitude of 1,042 meters, and the world-famous National Park of the Calanques. The landscape is characterized by high plateaus, where vine cultivation is carried out organically (certified in 2006) and biodynamically at an altitude of 390 meters, nestled in an imposing rocky circus on terraces with clay-limestone soils.\nIt is in this wild environment that CĂ©dric and Violaine chose to embark on the winemaking adventure. The terroir is precious, thanks to a microclimate created by the altitude and the North\/Northwest exposure of the plots, bringing a lot of freshness to the wines. Today, around 30 hectares contribute to the production of carefully crafted cuvĂ©es, sold across the globe.\nThrough their cultivation choices, CĂ©dric, Margaux, and Baptiste pay special attention to the respect of nature, from the grafting method to the harvest. Currently, nearly 40% of the planted surface comes from in-place grafting, with a careful selection of grafts.\nFive emblematic cuvĂ©es are produced there, two reds: Les MĂ»res and Gueule de Loup; two whites: Les GenĂȘts and Petit SalĂ©; one rosĂ©: Corail. In some years, when the climate allows it, an exceptional cuvĂ©e may emerge. These are unique wines, not always similar from one year to the next. They share a common thread of freshness, regardless of color, making them quite joyful.\nThese are wines to be enjoyed with an open heart!\nLet's love, drink, and live!\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47444791656699,"sku":"00076600","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9449585b4f40000d3fa55a63757cdc09.png?v=1755313593"},{"product_id":"domaine-de-reuilly-vin-gris-rose-of-pinot-gris-aoc-reuilly-loire-valley-fr-2024","title":"Domaine de Reuilly - 'Vin Gris' - RosĂ© of Pinot Gris - AOC Reuilly, Loire Valley, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA ludicrous level of quality and deliciousness in a bottle. Truly good all around. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePinot Gris is a true shapeshifter, capable of producing wildly different styles depending on where it’s grown and how it’s handled. In Reuilly, a small appellation of the Upper Loire, the traditional approach gives us a pale vin gris that mirrors the grape’s dusky pink-gray skin at maturity. Vigneron Joseph de Maistre achieves this by allowing the fruit to rest for several hours in the press during an extended, gentle cycle, teasing out just a whisper of color from brief skin contact. The result is an exquisitely delicate expression of Pinot Gris—silken in texture, gleaming with freshness, and sharpened by a saline edge that makes each sip irresistibly mouthwatering.\n\n\u003c\/p\u003e\u003cp\u003eViticulture \/ Vinification\u003cbr\u003e‱ Made by direct press\u003cbr\u003e‱ Cold maceration before the alcoholic fermentation last 3-4 days\u003cbr\u003e‱ Fermentation lasts 15 days with only indigenous yeasts\u003cbr\u003e‱ Does not undergo malolactic fermentation\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe appellation of Reuilly, in the eastern Loire, has moved far beyond its former status as the “poor man’s Sancerre.” This land was once a source of great pride, having been part of a gift of the 7th century king, Dagobert, to the Royal Abbey of Saint Denis. Phylloxera had ravaged the majority of the vineyards here in the late 19th century, but Camille Rousseau (former proprieter, Denis Jamain's maternal grandfather) had faith in the future of Reuilly. In 1935, he planted his first vines here, in addition to farming a large oak forest on the outskirts of town. Denis shared his grandfather’s passion for the vineyards and the forest, as well as his hometown pride. Though he studied in the United States and speaks excellent English, this charismatic and friendly gentleman wanted nothing more than to return home to take over the family domaine. In 1990, Denis began adding to the family holdings, eventually farming a total of seventeen hectares in the heart of the appellation, with eleven planted to Sauvignon Blanc, four planted to Pinot Noir, and two planted to Pinot Gris.\u003c\/p\u003e\n\u003cp\u003eIn 2023, Denis retired, but not before working closely with his mentee and successor, Joseph de Maistre. Joseph's grandfather owned a cognac business which is what inspired him at a young age to pursue a career in viticulture and enology. He's managed his first wine project in Menetou-Salon, PrieurĂ© de Saint-CĂ©ols, since 2017.\u003c\/p\u003e\n\u003cp\u003eThe soils at Domaine de Reuilly are rich, resting on the prized Kimmeridgian limestone, a geological chain that connects the Loire Valley with Chablis in Burgundy. This limestone is valued for its high content of marine and shell fossils dating back 150 million years ago to the Jurassic period. These minerals are without equal for producing some of the most beautiful whites in France. Denis practiced sustainable agriculture for many years, and the domaine has been certified organic and biodynamic since 2011. For its sole cuvĂ©e of Reuilly rouge raised in wood, the domaine selects special oaks from Denis’ grandfather’s forest to make their barrels. This is the concept of “local” in its purest form.\u003cbr\u003e-Kermit Lynch - Importer\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47475365249275,"sku":"00076606","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/35488e0f7027060804a92d3be9431c89.png?v=1756402774"},{"product_id":"francois-chidaine-rose-of-gamay-grolleau-pinot-noir-touraine-loire-valley-fr-2024","title":"François Chidaine - RosĂ© of Gamay, Grolleau, Pinot Noir - Touraine, Loire Valley, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGamay, Grolleau, Pinot Noir\nFarming\nBiodynamic, No\/Low till, regenerative viticulture\nVinification\nSkin contact, Stainless Steel Vat Fermented \u0026amp; Aged\nSoil Type\nChalky Limestone, Clay, Gravelly loam\nProduced from equal parts of these varietals, the fruit for this wine comes from Chidaine’s estate-grown, bio-dynamically farmed vineyards located just north of the Cher river between the villages of Montrichard \u0026amp; Chissay-en-Touraine.\nThe nose of gooseberries has some some floral notes is followed by a medium-full wine with a chalky texture. Excellent acidity and beautiful tension bring up the solid mineral core. Very refreshing, but surprisingly complex, this is a perennial favorite where supply never is sufficient for demand. Amazing value and very food friendly!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFrançois Chidaine is one of the Loire Valley’s great success stories. After finishing viticultural school in the mid-1980s, François went to work alongside his father, Yves, who had only four hectares of rented vineyard land in the appellation of Montlouis, in the Touraine. When Yves retired in 1989, he passed the torch to François. Early on, François developed clever contracts with the owners of the vineyards he worked, allowing him an option to buy should the property ever come up for sale. In 1999, his wife, ManuĂ©la, joined him and set up La Cave Insolite, a tasting room and wine shop. Soon after, he started experimenting with organic and biodynamic farming, and by 2003, he was certified in both methods of farming. When in 2002, he and his cousin Nicolas Martin bought Vouvray’s prestigious Clos Baudoin, and in 2006 he bought several of the parcels he had been renting, this small artisan farmer became one of the Loire Valley’s most serious players.\n\n\u003c\/p\u003e\u003cp\u003eThe majority of François’ terroirs are situated in Montlouis, with more in neighboring Vouvray, and additional land in the Touraine appellation, totaling more than 30 hectares. Before Montlouis had earned its own AOC in the 1950s, it was considered the lesser part of Vouvray due to the higher quantities of gravel and sand in the soil. In truth, there is a striking minerality derived from the flinty soils of Montlouis that has since given the appellation its own reputation for excellence. While François is a darling of the organic and biodynamic movements, he is by no means interested in indicating as much on the labels. Instead, he focuses on keeping his 40- to 80-year-old vines healthy and yields low, averaging 35 hl\/ha. He follows the almanac developed by biodynamic legend, Maria Thun, which looks at both the solar and lunar calendars to establish the best timing for specific vine treatments. He and his team harvest the entire crop by hand.\u003c\/p\u003e\n\u003cp\u003eThe grapes are pressed gently and are vinified on wild yeasts in both barrels and demi-muids. François seeks slow alcoholic fermentations that last all winter long, and avoids malolactic fermentations when possible. The cold limestone cellars allow the wines to develop more layers of complexity, which are simply unattainable when the process is rushed. Slow cuvaisons produce an antioxidant blanket of carbon dioxide, which allows the winemaker to put off adding sulfur to the wine, thereby lowering the total amount needed. Many of the wines age for 12 months on their lees before bottling. The sparkling Montlouis Brut also goes through alcoholic fermentation in demi-muids for more than five months, after which it is bottled and aged on its lees for 12 months to produce a delicious Chenin Blanc likely to impress devoted Champagne drinkers. In addition to their Montlouis and Vouvrays, the Chidaines also produce some stunning red and white wines from their Touraine vineyards just outside the Montlouis AOC. With such special care given to every step of the process, it’s no wonder that they sell out their stock within just a few months of bottling. We are lucky to receive these wines, as they remain some of the best values on the market today.\u003cbr\u003e-Beaune Wine Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47487007949051,"sku":"00076612","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c00069431e9e9daa19316a470934095b.jpg?v=1756935958"},{"product_id":"la-lunotte-printemps-rose-of-gamay-de-bouze-loir-et-cher-loire-valley-fr-2023","title":"La Lunotte - 'Printemps' - RosĂ© of Gamay de Bouze - Loir-et-Cher, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Gamay de Bouze, pressed directly and aged in tank. Christophe does not make this rosĂ© every year, but when he does, watch out!!!\n\n\u003c\/p\u003e\u003cp\u003eA story about La Lunotte by Riley from Percy Wines:\u003cbr\u003e\"La Lunotte by Riley\u003c\/p\u003e\n\u003cp\u003eI like to think I’m not that impressionable. I tend to be stuck in my ways, enjoying the things I did when I was 13 years old. I still have a soft spot for the Smiths and the Chemical Brothers. I still think cucumbers can be overwhelming - the lemon ones are banging though. And I still love cheesy, allegorical sci-fi. But life as a maker and seller of natural wines has given me pause to reconsider many things. On my first visit to Loir-et-Cher, homeland of the oft-misunderstood Sauvignon Blanc, I met Christophe Foucher and I became clay. His ideas about the Earth and its ecology, his frustration with overconsumption and consumerism, and his choice of pets all shook my confidence in what I thought was normal. I want a goose. I want to live off the crops I grow. I want to help living things flourish around me. I want to be more patient. And I want to make Sauvignon Blanc that tastes like no other.\u003c\/p\u003e\n\u003cp\u003eTasting with Christophe was freezing cold. His cellar, an old building made from tuffeau blocks, sits across from his modest house - depicted on his handmade labels - and has a gravely floor. Even with a borrowed puffy vest, my SoCal nose and toes were chilly. In the cellar, Christophe has elevated tanks, some stepped up on more permanent platforms while others are suspended high overhead on handbuilt portaledges. Gravity is considered a resource for bottling without pumps. We taste a few tanks, some Sauvignon and Gamay, and start to warm up a little. Christophe then scampers through a hole in the wall about waist high, and I realize we are meant to follow him. Emerging through the small passage into cobwebs, demi-muids and mold, his beautiful barrel room is lit by a single bulb in the corner. As we taste through some barrels, Christophe explains how the wines gain strength in aging, sometimes fermenting for long periods or taking on graisse, an oily texture that is harmless to the wine - even helpful for its aging - but demands time to resolve. Patience is key. \u003c\/p\u003e\n\u003cp\u003eBack in the house, over a dinner of roast guinea hen, conversation went from polite to volatile rather quickly. I lost the thread without much command of French, but I thought maybe someone had said something to hit a nerve with Christophe. After a lengthy, impassioned monologue, he rose and left the table. I only learned later that Christophe’s speech was not directed at any of us. He was simply expressing frustration with the state of the world, ecological destruction and consumerism. When he returned, he was grinning, holding a bottle of late harvest Sauvignon. Smiles and laughs lit up once again around the table as we sipped nectar from the earth.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA crescent moon hangs gentle and open, embracing the earthly tableau below. A small stone hut, cozily sealed off and hugged on either side by an upturned barrel and some knotty vines in the distance. This is the label of La Lunotte: a compact image of pastoral calm, perfectly encapsulating the incubatory atmosphere on the winemaking property of Christophe Foucher. Much like Christophe’s quiet contemplative facade, inside the sturdy stone structure a hushed and patient transformation unfolds. Barrels of older wine breathe long and quiet breaths, and fermenters gently babble like newborns. Life seems to emanate from the dank, fecund ground below.\u003cbr\u003eChristophe’s domaine is composed of 5 hectares along the southern bank of the Cher River. Sauvignon and Menu Pineau are a large focus, but Christophe also tends to a smattering of Cabernet Franc and Gamay. The soils are a nourishing river-wash of flint, silex, clay and sand which shows in broad and textural strokes of ripe fruit, dense minerality and trebly acidity; a polytonal tribute to the Loire. Working alone and entirely by hand, Christophe dutifully stewards his small piece of land with humility and righteous sense of purpose.\u003cbr\u003eVery few wines are such direct conduits to the place, persona and process behind them. Christophe’s DNA is intrinsically linked, and I can confidently say that there is nothing else quite like them. Their clear glass bottling isn’t an overt attempt at distinguishing them as natural and celebrating debased or eye-catching appearance, but rather a proud display of their crystalline purity. Natural wines’ transgressive aesthetics often grab headlines but these days what is truly radical is humble dedication to a personal craft unadulterated by fashion – wines rigidly driven by personality, artisanship translating human essence. Additives and bogus farming get in the way of that, but increasingly the en vogue threatens authenticity in wine as well. Since 2002, Christophe’s cellar work has continued largely unchanged: grapes are harvested as ripe as possible, generally in late October. Whites are pressed immediately and reds are left to macerate, whole-cluster, for a period of several weeks. All wines are laid down to long elevage in barrel for a period last as little as a year and as long as five. No additives are used at any time in Christophe’s winemaking.\u003cbr\u003e-QKW\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47500837683451,"sku":"00076619","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/20a89548e39ff59881d8f0872e635714.jpg?v=1757112357"},{"product_id":"escoda-sanahuja-nas-del-gegant-rose-of-garnacha-blend-conca-de-barbera-penedes-es-2023","title":"Escoda-Sanahuja - 'Nas del Gegant' - RosĂ© of Garnacha, Blend - Conca de BarberĂ , PenedĂšs, ES - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA classic of the natural. movement and a precious wine overall\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eJoan-Ramon Escoda spent years working in a large cellar in Catalunya and traveling through the vineyards of France. These experiences led him toward biodynamic farming and the natural wine movement. His vineyard lies in Conca de BarberĂ , a small DO in Catalunya. Grapes are drawn from several parcels of 12–30-year-old vines rooted in limestone and clay soils. They are co-fermented in barrel and then aged in stainless steel, with no SO₂ added.\n\n\u003c\/p\u003e\u003cp\u003eLight to medium-bodied, the wine opens with aromas of plums and Mediterranean herbs. On the palate, bright red fruit is framed by lively acidity and a delicate structure.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJoan spent years working in a large cellar in Catalunya and traveling the vineyards of France. His experiences helped guide him to the biodynamic farming and natural wine movements.\u003c\/p\u003e\n\u003cp\u003eIn 1999 he began a winemaking project in his wife’s village, Conca de BarberĂ , which is near Montblanc. In 2005, Joan began making his wines without sulfites, which is a practice that he continues today.\u003c\/p\u003e\n\u003cp\u003eJoan founded PVN with his friend Laureano Serres. It’s the first association of natural wines in Spain. Each year they organize H2O, a wine fair that only accepts wines without sulfites.\u003c\/p\u003e\n\u003cp\u003eThe family cultivates over ten hectares of olive groves, almond trees and vines, as well as a vegetable garden for their own sustenance. There is a small farm with chickens, turkeys, sheep, cows and horses.\u003c\/p\u003e\n\u003cp\u003eThis helps complete the biodynamic cycle of life on the farm. This enables them to supply their own composts completing the cycle of life on the farm, and independent of foreign chemicals. It’s fundamental for working the land in a natural way.\u003c\/p\u003e\n\u003cp\u003eA living ground cover always protects the soil of the vineyards in order to maintain their blance and ensure that the soil is rich humus and microorganisms. It also helps the soil maintain moisture, which is cruicial in the dry climate of Conca de Barbera.\u003c\/p\u003e\n\u003cp\u003eFrom the beginning the vineyards of Escoda-Sanahuja have been biodynamiclly farmed using organic preparations made on site. The vineyards are located in various areas around Montblanc, all utilizing different systems of planting depending on the location, soil and grape variety. There are a wide variety of grapes planted, from many international varieties that Joan personally loves, to autochthonous varieties.\u003c\/p\u003e\n\u003cp\u003eHe likes to play with the grapes and feel for the expression of the vintage. He’s always looking for complexity and freshness.\u003c\/p\u003e\n\u003cp\u003eSome of the constant cellar practices are that spontaneous fermentation is always the only way. Sulfites are completely banned in the cellar. The wines are always made completely naturally and as simply as possible.\u003c\/p\u003e\n\u003cp\u003e“Wine is 95% water
 with the rest vegetable matter!”\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndie Wineries, Importer\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47500838273275,"sku":"00076616","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/40604c9627f81aa4df5c097f265c6218.jpg?v=1757112375"},{"product_id":"domaine-serol-chabochard-rose-of-gamay-loire-valley-fr-2024","title":"Domaine SĂ©rol - 'Chabochard' - RosĂ© of Gamay - Loire Valley, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Loire Valley – CĂŽte Roannaise\nAPPELLATION: CĂŽte Roannaise\nGRAPE VARIETY: Gamay\nWINEMAKER: StĂ©phane SĂ©rol\nVINEYARD: The vines are cultivated on the hillsides of Forez and Gaillac.\nVITICULTURE: Purchase of certified organic grapes.\nWINEMAKING: Direct pressing followed by cooled sedimentation and fermentation over indigenous yeasts.\nAGING: Aged for 3 months in cement tank.\nBOTTLING: Not fined but lightly filtered.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic\n\n\u003c\/p\u003e\u003cp\u003eThe CĂŽte Roannaise may be little known but the wines stand out boldly and speak for themselves, whether it's the luscious, off-dry sparkling gamay \"Turbullent,\" the delicate and precise bone dry still rosĂ© \"Cabochard\", or the dense and spicy south -eastern exposed single parcel \"Oudan\". Technically part of the Loire Valley but actually much closer to Beaujolais, it is 50 km west of Morgon in the Monts de Madeleine, close to the Loire River's source in the Massif Central. Gamay reigns supreme in this high elevation site perched on a vein of granite, and the domaine's myriad single parcels capture nuanced expressions of place and make for extremely compelling wines.\u003c\/p\u003e\n\u003cp\u003eThe domaine dates back to the 18th century, StĂ©phane is the 5th generation to work this land and he and his wife Carine have done much to elevate the recognition of their appellation, Gamay Saint Romain - the locally adapted version of Gamay native to the area, and they have also done much to spread the good practice word about responsible farming. Today they have close to 30 hectares, the oldest vines are 80 years old and, the domain is certified organic and in the process of converting parcel by parcel to Demeter certification. \u003c\/p\u003e\n\u003cp\u003eThe domaine is devoted to the locally adapted Gamay Saint Romain, densely planted (9000 vines per hectare) over a number of high elevation parcels with varying exposures. Gamay Saint Romain tends to have smaller bunches and berries that are more prone to millerandage or being shot than the more commonly planted Gamay Ă  jus noir. This often translates to a more concentrated expression of the fruit. \u003c\/p\u003e\n\u003cp\u003eThe high vine density allows them to keep yields per vine low and quality very high. It's a vineyard management philosophy that encourages vines to grow their root systems deep as the vines compete with each other for limited water and nutrients and the character of the fruit is driven by the subsoil. \u003c\/p\u003e\n\u003cp\u003eStĂ©phane has expanded and modernized his father's cellar so that he is able to vinify each parcel separately in cement tanks. This allows him to adapt to each parcel's needs and perfectly capture those distinctive qualities in each individual cuvĂ©e.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47566809006331,"sku":"00076708","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79f89bd1c582862cb7d7045b7325be4c.jpg?v=1759291154"},{"product_id":"chateau-saint-anne-rose-of-mourvedre-grenache-cinsault-carignan-provence-fr-2023","title":"Chateau Saint-Anne - RosĂ© of MourvĂšdre, Grenache, Cinsault, Carignan - Provence, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA complete classic from one of our favorite Bandol producers!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Provence – Bandol\nAPPELLATION: CĂŽte de Provence\nGRAPE VARIETY: 25% MourvĂšdre, 25% Grenache, 25% Cinsault and 25% Carignan\nWINEMAKER: Jean-Baptiste Dutheil\nVINEYARD: 35-85 years old vines planted on admixture of limestone, white sand and silica. Hillside with a southeastern exposition.\nVITICULTURE: Certified organic (AB\/ Ecofeuille). Gobelet pruning. Yield 27 hl\/ha.\nWINEMAKING: Directly pressed and macerated for one day. Then spontaneous fermentation in stainless-steel tank over indigenous yeasts.\nAGING: Aged in foudres tank for 18 to 24 months.\nBOTTLING: Neither fined nor filtered.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChĂąteau Sainte Anne was among the founders of the natural wine movement, and has followed organic, biodynamic and natural agriculture and winemaking since the 1960s. The vineyards of this 15-hectare estate are situated on steep, terraced slopes just a few kilometers from the Mediterranean, where the sea breezes create a microclimate that moderates the hot summers and permits a relatively low level of alcohol. The old vines, all Goblet pruned, range from 35-85 years of age, and are grown in chalky limestone soil with a southeastern exposition. 75% of the production is red, 20% rosĂ© and 5% white.\n\n\u003c\/p\u003e\u003cp\u003eEach variety is manually harvested at full ripeness and then de-stemmed. There is no temperature manipulation: neither the fruit nor the juice is heated or cooled. The reds ferment over wild yeasts in stainless steel vats for about 15 days, during which the cap is punched manually. Pressing is direct. Malolactic occurs naturally, after which the wine is racked by gravity into old\/neutral, foudres where it ages for 20-22 months. There is no fining or filtration. Sulfur is avoided with, at most, 2g\/hL being added at bottling.\u003c\/p\u003e\n\u003cp\u003eThe rosĂ© wine is half bled and half free-run.They are likewise fermented by variety in stainless steel over indigenous yeasts. Malo proceeds naturally. The young wine is aged in enameled steel tanks and then blended and bottled, without fining or filtration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47566809071867,"sku":"00076707","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/00a93a566e20f04e5cdc92e22f53b922.jpg?v=1759291167"},{"product_id":"domaine-sulauze-pomponette-rose-of-grenache-blend-coteaux-daix-en-provence-fr-2024-1500ml","title":"Domaine Sulauze - 'Pomponette' - RosĂ© of Grenache Blend - Coteaux d'Aix en Provence , FR - 2024 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eOne of our favorite rosĂ©s, big-sized!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2024 RosĂ© – Coteaux d’Aix-en-Provence\nCertified Biodynamic | 60% Grenache, 15% Cinsault, 10% Syrah, 10% MourvĂšdre, 5% Vermentino (Rolle)\n\n\u003c\/p\u003e\u003cp\u003eA longtime favorite among the Satellite crew and a hit with just about anyone who drinks it, this biodynamic Provençal rosĂ© is the real deal: pale salmon in the glass, crisp and lifted on the palate, with a salty zip that keeps you coming back for more.\u003c\/p\u003e\n\u003cp\u003eGrown on organically farmed, biodynamically certified vineyards with an average vine age of 15 years, the grapes come from multiple parcels on clay and sandstone soils. Everything is hand-harvested and fermented with native yeast in temperature-controlled tanks over 20 days. The wine is bottled unfiltered in March, with only a whisper of added sulfur.\u003c\/p\u003e\n\u003cp\u003eThe addition of Rolle (Vermentino) gives the wine a racy edge—bright aromatics, stony freshness, and a clean, snappy finish. Classic Provence rosĂ© with energy, purity, and just the right amount of sunny-day charm.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic and Biodynamic\u003cbr\u003eAccording to Guillaume and Karina LefĂšvre, \"Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared.\" And so it is at the annual raucous pig roasts where the bounty of the vineyard \u0026amp; cellar, brewery \u0026amp; hop yard, bakery \u0026amp; mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and MourvĂšdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvĂ©e. The domaine’s single parcels are ploughed by horse.\u003cbr\u003e\u003ca href=\"https:\/\/www.domainedesulauze.com\/\"\u003ehttps:\/\/www.domainedesulauze.com\/\u003c\/a\u003e\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47640086675707,"sku":"00076751","price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/937d6cb7a1687e2c43f06a58c6316cb4.jpg?v=1761270650"},{"product_id":"altxor-rose-of-hondarribi-zuri-getariako-txakolina-basque-country-es-2024","title":"Altxor - RosĂ© of Hondarribi Zuri - Getariako Txakolina, Basque Country, ES - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA rosĂ© from Spain’s Basque Country made from the local Hondarrabi Beltza grape. Bone-dry and zippy, with angular yet balanced acidity. Bursting with red fruit—raspberry and strawberry—lifted by a hit of lime zest. Lightly spritzy, crisp, and wildly refreshing.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe wines of Basque Country! Perfect, salty, fizzin' sunshine wines. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47653691949307,"sku":"00076759","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8abda7df774142161df0d18646579e19.png?v=1761767346"},{"product_id":"french-connection-offspring-rose-of-grenache-cinsault-saint-guilhem-le-desert-fr-2023","title":"French Connection - 'Offspring' - RosĂ© of Grenache, Cinsault - Saint Guilhem le Desert, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAppellation: PGI SAINT GUILHEM LE DESERT\nGrape Varieties: 50% Grenache, 50% Cinsault\nTerroir: Altitude terroir (1000ft elevation) of clay-limestone subsoils with pebbles on the surface.\nYield: 25 hl \/ ha\nAlcohol: 12.5%\nWinemaking: 5 hours maceration to extract aromatics and some colour, fermented in temperature controlled stainless steel tank.\nAging: 6 months in clay amphorae with light lees stirring to minimize reduction.\nNotes: This wine is a postcard of the Mediterranean Sea, a nod to summer days, where the Mediterranean sun mixes with the sea breeze, where citrus fruits and wild red fruits blend with the herbal and spicy character of our mountains.\nThis intense and balanced rosĂ©, can be enjoyed alone or paired with sea bream ceviche and citrus fruits, salmon gravlax with rosemary, fennel or fresh Saint-Jacques scallops with citrus butter.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGBS Team wine brand ! Passionate about wine, travel, culture, and people, we are the French trio behind FRENCH CONNECTION. Florian and Matt have been friends for the best part of 20 years, and a shared love of wine brought us to Nathan, that Florian met through Viticulture and Oenology courses in 2022.\nAs an airline pilot, Florian is an avid traveller spending each week in different parts of the world. Nathan is the head sommelier in a chain of Parisian luxury establishments. Beyond our shared passion to discover great wines, the dream was always there to produce our own wines. In 2023, the opportunity presented itself to partner with Olivier Faucon, a remarkable winemaker from Terrasses du Larzac PDO, to produce wines from Languedoc terroirs that we love.\nOur dream could finally see the light with the FRENCH CONNECTION brand. Our wines are designed for the American market. They are filled with a real sense of place and connect our native Languedoc with California, their land of adoption.\nAs a wine is above all made to be drunk, we are strong supporters of the drinkability a wine can offer. We produce wines from altitude terroirs (1000 ft), refreshed at night by cold katabatic winds from the neighboring mountains. This is reflected in the glass by freshness, purity, and terroir expression. Our wines are designed for pleasure and emotions.\nDriven by the desire to make wine accessible to everyone, we developed a marketing concept with Niko ToncĂ© (@toncer), a French graffiti artist with an international reputation, to create a line of really good, fun, and extremely drinkable wines!\nFor our first vintage, we produced two wines: a Languedoc style fresh and fruity rosĂ©, born and raised in clay amphorae to reveal its full potential; and a very fine Terrasses du Larzac PDO wine from altitude vineyards, crafted for any occasion as it combines freshness and drinkability with a genuine terroir expression.\nThese two handcrafted wines with their unique labels and cool vibes will bring everyone together!\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47719801225467,"sku":"00076801","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d3b63379132c4c9ae4b22f40c60b0963.jpg?v=1763762053"},{"product_id":"dupuy-de-lome-rose-of-mourvedre-blend-bandol-fr-2024","title":"Dupuy De LĂŽme - RosĂ© of MourvĂšdre Blend - Bandol, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEach grape is vinified separetely and then assembled\nin winter. Maceration for 5 hours. Direct pressing. Cold\nfermentation for 3 weeks.\nTasting notes\nThis wine has a great plenitude when tasting, showing\nboth finesse and elegance with pink grapefruit, lemon\nzest, dry apricot on a silky background\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA Family Adventure\nThe history of Domaine Dupuy de LĂŽme begins in the 19th century with the famous maritime engineer Stanislas Charles Henry Dupuy de LĂŽme (1816-1885), who began his career at the arsenal of Toulon.\nThis illustrious engineer is at the origin of numerous inventions in the field of shipbuilding, including the world’s first “steam-powered liner, the Napoleon”, launched in 1850; the development of the armor process with the « Gloire » in 1852; and the construction of the first truly operational submarine, the “Gymnote“, which is said to have probably inspired the description of Jules Verne equally famous Nautilus in his work Twenty Thousand Leagues Under the Sea.\nIn 1903, his daughter acquired the “GrĂšs” site as well as its vineyard, in Sainte-Anne d’Evenos, which is today the cradle of the cellar.\nIn 2006, two of his descendants, Benoit CossĂ© and Geoffroy Perouse, decided, with their families, to restructure the vineyard, conserving the old vines and planting selected grape varieties.\nA wine gem nestled in the heart of the Bandol appellation, where the art of viticulture meets the passion for the terroir. Our family estate, founded on a historic site, embodies the excellence of the Bandol appellation.\nLocated in a preserved landscape between sea and hills, Domaine Dupuy de LĂŽme benefits from an ideal microclimate, conducive to the flourishing of the region’s emblematic grape varieties, in particular MourvĂšdre. We cultivate our vines with care and respect for nature, using organic Ecocert management to produce exceptional wines that reflect the authenticity of our terroir.\nEach bottle is the result of the know-how of Quentin Levet, director of the estate with international experience. The cellar contains vintage treasures from this exceptional terroir facing north. Wines that captivate the senses, from deliciously fresh rosĂ©s to deep, structured reds.\nAt Domaine Dupuy de LĂŽme, a warm welcome is a requirement. We invite you to share our passion by discovering our vineyards, tasting our unique vintages and delving into the captivating history of our estate. Whether for an oenological visit, a tasting with friends or the organization of events, we are delighted to welcome you and share with you the very essence of our wine art.\nExplore our site to learn more about the family history of Dupuy de LĂŽme. Immerse yourself in the elegance of Bandol from Domaine Dupuy de LĂŽme, in the heart of this exceptional site.\nThe Domaine Dupuy de LĂŽme, located in the Bandol appellation, covers 18 ha spread across three very complementary production sites :\n- 1st site : Facing due north in the town of Sainte Anne d’Evenos, in the heart of the GrĂ©s massif, classified as a natural site in 1931, where the cellar is located . Sand-lime soils are arid and naturally not very fertile.\n- 2nd site : South facing on the Beausset Vieux hill. It benefits from an unusual geology with the outcrop of a Triassic layer placed on a Cretaceous layer and marl-clay soils.\n- 3rd site : In the plain, on sedimentary soil, a vast 4.5 ha plantation was built in 2017 and 2018, producing CĂŽte de Provence rosĂ©s and Rolle whites from Pays du Mont Caume (IGP).\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47751188185339,"sku":"00076914","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bbffae7d2298631d43becf4138ed96f9.jpg?v=1764970248"},{"product_id":"fond-cypres-de-toi-rose-rose-of-malbec-corbieres-fr-2023","title":"Fond CyprĂšs - 'de toi RosĂ©' - RosĂ© of Malbec - CorbiĂšres, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eOld faithful - hardly a better rosĂ© that bridges the style of southern france with the emotion and clean viscerality of a terrific natural producer. Fond Cypres nails the assignment everytime\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\n!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFrom the Brigitte Bardot of CorbiĂšres and her endearing husband come the wines of Fond CyprĂšs, a soulful, luscious lineup of Carignan, Syrah, Grenache, Grenache Blanc, Roussanne, Viognier, Muscat, Cinsault and blends thereof. \nThe couple, whose real names are Laetitia Ourliac \u0026amp; Rodolphe Gianesini, is intent on producing wines that express their sultry slice of the Languedoc — specifically, Escales, in the northernmost part of the CorbiĂšres AOC. Their domaine begins at the end of a road lined with Cypress trees and extends in either direction across 15ha of lush vegetation, a secret garden of olives, tomatoes, eggplants, wild herbs, and newly-born kittens. \nWe first met Laetitia and Rodolphe in the deep, damp recesses of Cave Ackerman on a February afternoon in the Loire, and even then their wines were singing. But when we pulled up to their home in August and were greeted by bowls of freshly grilled palourdes, mussels, garlic, and parsley cooked in the juice we were about to drink, we understood their wines had made it feel like summer all along.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47764882391291,"sku":"00076921","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c6aa6d01ef95d127da6c1cc3213b21d2_5e3c6057-c4e3-4149-9d1c-7e930b557db2.jpg?v=1765505834"},{"product_id":"mas-de-cadenet-sainte-victoire-rose-of-grenache-cinsault-syrah-provence-fr-2024","title":"Mas de Cadenet - 'Sainte Victoire' - RosĂ© of Grenache, Cinsault, Syrah - Provence, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSainte-Victoire is one of the new crus in Provence, with only 24 winemakers. Due to the special terroir and micro-climate of this area, Mas de Cadenet has more persistence and structure than a typical Provençal rosĂ©. Cadenet employs traditional methods: free-run juice is drawn off as soon as the soft pink color begins to show during a cold maceration. 45% Grenache, 45% Cinsault, 10% Syrah.Refined, fresh, and well-balanced with an elegant fruit and beautiful hue. Certified organic.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Negrel family has farmed the Mas de Cadenet for the last 200 years; organically for the last 35. The 40ha domaine lies just under the stunning Sainte-Victoire mountain made famous by the painter Paul CĂ©zanne. The limestone chain, rising 3000ft above an ocean of vineyards, rarely spreads its precious broken down rocks but here gives Mas de Cadenet its edge, its distinctive cut, its personality. Guy Negrel, a founding father of the sub-appellation system in Provence has been joined by his children Maud and Matthieu whose expertise in the pristine cellar is considered benchmark by many. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47764882587899,"sku":"00076897","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-2085.jpg?v=1765580300"},{"product_id":"philipp-brundlmayer-vom-loess-rose-of-rotburger-kremstall-at-2024","title":"Philipp BrĂŒndlmayer - 'Vom Loess' - RosĂ© of Rotburger + - Kremstall, AT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA bright fresh take on Rose. Zippy, pale pink, light and quaffable. This vibrant rose has notes of strawberry and a delicate texture. Certified Sustainable Austria. Hand harvested and Vegan. Father and son team Josef and Philipp Brundlmayer own some of the best and steepest parcels in the Kremstal. All are worked by hand as they are too extreme for a tractor. Meticulous vinification is evident in all of their wines, precise, clean renditions of their terroir. Organic farming methods pending certification. A blend of 90% Rotburger, 5% Sankt Laurent, 5% Blauburger (not to be confused with Pinot Noir. It is a cross of Blauer Portugieser and Blaufrankisch).\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA son, a father, a grandfather.\nThree vineyards: Reid Steingraben, Vordernberg, and Moosburgerin, three of the best sites of the Kremstal.\nThis is the story of a family and how their estate evolved, changing over time into an extraordinary example of the potential and excellence of the Kremstal.\nPhilipp Brundlmayer's grandfather had a mixed agricultural estate. He raised livestock and grew grapes which he took to the local co-op. In the 1980s, Philipp's father Josef decided to turn his passionate winemaking hobby into a career. He noticed that many old vineyard sites, particularly those at high elevations were available for purchase. In a time of dedicated tractor farming, no one wanted old, steep vineyards that had to be worked by hand. They wanted parcels that were flat and easy to work by machine. What at first seemed tedious and difficult over time became the cornerstone of the Brundlmayer estate and philosophy. Josef was able to acquire sites in extraordinarily steep, rugged Steingraben, the perilously stony Vordernberg, and ancient monastic terraces of Moosburgerin, now considered 3 of the best sites in the Kremstal.\nWhen Philipp partnered with his father in 2015, he expanded upon that inherited passion for excellent terroir. He instituted organic farming methods, cover crops and embraced the difficult hand work of the vineyards. He cherished their old vines with their heightened aromatics and phenolics. He espoused precise and thoughtful winemaking which resulted in meticulous, clean wines using a combination of stainless steel tanks and traditional old foudre. Now, under the continued stewardship of Philipp Brundlmayer they await organic certification while continuing to make excellent mineral-driven Gruner Veltliner and Riesling showcasing the terroir of the Kremstal.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306439946491,"sku":"00077053","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ff23675ea51657871f206bd22a658b81.jpg?v=1772049908"},{"product_id":"francois-crochet-rose-of-pinot-noir-sancerre-fr-2019","title":"François Crochet - RosĂ© of Pinot Noir - Sancerre, FR - 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\u003eAfter enology studies and stints at many wineries (highlighted by Domaine Bruno Clair), François took over his father’s Sancerre winery in BuĂ©. Approximately 11 hectares on 30 parcels display a range of aspects from flat to steep, and north to south. Most of the grapes are the lieux-dits Le Petit Chemarin, Le Grand Chemarin, Le ChĂȘne Marchand and Les Exils. Organic certified and working with biodynamic methods, the terroirs range between Kimmeridgian limestone marls, silex, various other limestone formations, and iron-rich clay. He’s one of the first growers in the appellation to pick, and the whites are whole cluster pressed and fermented and aged in steel or old tronconic oak vats. François’ Sancerre RosĂ© made entirely from Pinot Noir undergoes a short maceration with the fermentation and aging in steel. While a master of white, his reds are also revered in his appellation and are fermented in stainless and aged in old tronconic oak vats. They’re unfined, lightly filtered, and contain added SO2.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48543722438907,"sku":"00077149","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fe72e7394c9accebb6f16182fbf34be7.jpg?v=1774213390"},{"product_id":"storm-rose-of-grenache-santa-barbara-county-ca-2025","title":"Storm - RosĂ© of Grenache - Santa Barbara County, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe fruit for this RosĂ© was sourced from Watch Hill Vineyard in the Los Alamos Valley. The Mediterranean Climate combined with older vines yield fruit with exceptional balance and depth. \n\n\u003c\/p\u003e\u003cp\u003eTasting Notes\u003cbr\u003eWatermelon, rose petal and white flower dominate the nose while delicate red fruit flavors are held together by a mouthwatering minerality. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eErnst Storm grew up in South Africa and completed his studies at Elsenburg Agricultural School, which is just outside the town of Stellenbosch in the Western Cape. After completing his final year, Ernst worked as a winemaker in the Stellenbosch region and also spent two harvests in the cooler Walker Bay region in South Africa, while consulting on a few smaller projects with his brother Hannes.\u003c\/p\u003e\n\u003cp\u003eErnst wanted to experience a Northern Hemisphere harvest and took a job in the Sierra Foothills of California where he spent two years working in this warmer climate—learning a lot about managing higher pH wines and riper flavors. Having come from a cool climate region, he longed to make more balanced wines from Pinot Noir and Sauvignon Blanc. Ernst found Santa Barbara County and saw a lot of potential. The Mediterranean climate shares many similarities with that of the Western Cape. Diverse soils and microclimates within the county make it a region with endless possibilities.\u003c\/p\u003e\n\u003cp\u003eErnst worked at Firestone Winery for three years, which proved to be a great learning experience. He worked on a larger scale and did a lot of experimentation with Sauvignon Blanc and other varietals. Storm was started with 6 barrels in 2006. In 2008, Ernst became involved in the winemaking at Curtis Winery. At the end of 2013 he left Curtis to focus on Storm.\u003c\/p\u003e\n\u003cp\u003eStorm is focused on making classically styled wines from proven sites; and wines with personality of vintage and site, where elegance is favored. His brother, Hannes, launched Storm Wines-South Africa in 2012. His focus is Pinot Noir and Chardonnay from the Hemel-en-Aarde Valley.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48552071430395,"sku":"00077165","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7e1111eb0f9d04cf67b04a63247d4cba.jpg?v=1774553870"},{"product_id":"enrico-togni-rebaioli-martina-ros-of-lombardia-it-2020","title":"Enrico Togni-Rebaioli - 'Martina' - RosĂ© of Lombardia, IT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINEYARD DETAILS\nAll Togni vineyards are planted around 2008 at 250-400m on a 3.2-hectare series of south\/southeast-facing limestone terraces at the foot of limestone mountain cliff with a topsoil 60-65% calcareous sand with very little clay.\nCELLAR NOTES\n100% whole cluster with a very light extraction, pressed early and naturally fermented in concrete. SO2 added only prior to bottling (15ppm).\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e\"A true original and dedicated naturalist, Enrico Togni stands out in northern Italy’s nearly forgotten wine regions of the Valcamonica. An ancient valley made from rock created hundreds of millions of years ago uplifted by the alpine orogeny and recently carved out by glacial movement, the Camonica Valley’s vinous history during Enrico’s grandfather’s generation was about survival, not the freedom to experiment in pursuit of making better wine. Enrico explained, “The post-World War generations were so poor that if their wines went the wrong direction, they didn’t eat. I produce to enjoy. That’s the difference. When they produced something, it had to yield financial results. They had no room for error, but I do.”\nFirst Impressions\nMy first contact with Enrico’s wines ended up a head-scratching curiosity because of their uniqueness, followed by a long contemplation of how he created such quirky wines with so many compelling and addictive qualities. The first samples tasted were very recently bottled and were, at the start, slightly unsettled and gassy—the latter element I correctly assumed was because he preserves the natural, dissolved carbon dioxide left over from fermentation processes to preserve the wines through their cellar aging, which only needs more bottle time to calm down. Enrico said that, “The problem with truly natural wines is that they are not stabilized or filtered, so there is sometimes some CO2 gas; my only tools in the cellar are time and the vessels for fermentation and aging.”\nEach of these young wines had a very good first day, but during their second they opened and flourished in ways I hadn’t anticipated, nor had I experienced wines quite like these before. The lightly extracted version of the red grape, Erbanno, and his Nebbiolo (a foreign grape variety in these parts, although not so far from the Valtellina, in the neighboring glacial valley to the northwest) blossomed with exquisite alpine freshness and beautifully untamed but clean and rarely found naturally precise fluttering nuances. I’d never tasted, or even heard of Erbanno (and neither had any sommeliers I worked with) and was smitten. The Nebbiolo, bottled under the 1703 label, was a thrillingly subtle whole cluster version (very unusual for Nebbiolo) of this most noble variety that tops my list of grapes responsible for some of the most emotional experiences of my red-wine life. The only thing that went wrong was that I failed to do my intended due diligence with the wines by tasting them over a three-day period to see if red flags might begin to pop up because my wife and I obliterated these irresistible bottles by the end of their second day.\nBecoming Enrico\nI am aware that to use “a true original” to describe someone is perhaps a bit clichĂ©, but for some who carry its full meaning, it’s perfectly fitting. The view that Enrico is truly original doesn’t only prevail in the region where he produces wine—where among the local vignaioli (the Italian equivalent to vignerons) he believes that most people think he’s completely crazy— but it also spills over into the world outside of wine.\nAt lunch during our first meeting, Cinzia, his partner and the mother of their daughter, Martina (born in 2010 and one of his most trusted quality-assurance palates), lovingly told many stories about Enrico and his unique obsession with farming, and about some of his vineyard workers who happen to be a flock of sheep. “First of all,” Enrico explained, “if you work all day in the vineyards, it becomes hard because the work is monotonous. I need something to stimulate my mind and planting and growing other things is important. Every morning I start my day by going to say hello to my sheep. I don’t spend too much time with them, maybe about ten minutes in the morning and at night. I take care of them, and I like it.” Cinzia chimed in, “And when he likes something, he goes completely crazy with it.”\nThe best of the potentially embarrassing stories recounted by Cinzia that seemed only partially embarrassing to Enrico was about how much he loves animals. She explained that unlike other children, on his sixth birthday he asked for and got a sheep, on his seventh birthday he got a donkey, at his eighth, a pony—and none of them were the stuffed versions.\nWith his appearance closer to an outback tribal Aussie cobber mixed with a Colorado mountain granola-type, Enrico isn’t your typical Italian vignaiolo. His bushy, chaotic curly locks, wildly intense eyes magnified by his glasses, and his mischievous looking but honest and earnest smile allude to his anarchic, commedia dell’arte personality. His speech flows ceaselessly with a steady stream of witty and light-hearted punchlines countered with hard-hitting, philosophical beliefs. Enrico is his own man, committed to the truths he’s discovered in nature, not only for his crops and animals, but also in the human condition and how it (he) needs to adapt to rejoin the natural order as the animals we are, in order to survive our modern existential dilemmas of the abuse to our planet and the resulting climate change that is now well underway.\nEnrico’s Path\nIn 2003, inspired by his grandfather (also named Enrico, a man who worked in vineyards after World War II while making a living by producing electrical tools) Enrico quit his pursuit of a law degree—something his father had wanted him to do—in search of a more fulfilling life with a deep connection to nature. Prior to planting new vines, he undertook extensive viticultural studies (though not a formal education in wine and agricultural sciences) and followed the conceptual line of seeing the entire terroir and its surrounding and interior ecosystem as a single organism before deciding how he should approach his plot of land with balanced biodiversity in mind.\nValcamonica seems lost and so far behind compared to Italy’s numerous celebrated wines stories, except for the Franciacorta DOCG sparkling wine zone that sits at the mouth of the valley facing toward Italy’s expansive Po Valley. Its lack of clear direction beyond production as a commodity (outside of Franciacorta) perhaps gives Enrico the opportunity to choose grapes he finds to be most suitable for the unique limestone ground he will work. Most are local grapes, with a particular focus on Erbanno, an almost completely lost Lambrusco biotype he discovered in his grandfather’s vineyards, and others not at all local, most notably Nebbiolo.\nAlmost twenty years after redirecting his life focus, Enrico stands as a modern-day pioneer in his valley both philosophically, with his full commitment to organic (certified) and biodynamic practices, and his uninhibited cellar agenda to craft whatever inspires him. There has never been a better time for the acceptance of experimentation the world over, no matter what flaws may surface in a finished wine—though as mentioned, Enrico’s are quite clean on that front. Today’s “natural wine” movement, whose greatest contribution to wine may not be the wines themselves, but rather that it opened a gateway for discovery for guys like him, without too much in the way of market repercussions. (Though some have been saved from financial failure with get-out-of-jail-free cards for downright negligent work, thanks to the support of the industry’s most blind ideologues.) Enrico can fly freely and be creative in the ways he wants without losing his shirt in the process, as former generations would have.\nThe good news for those of us with high expectations for a wine’s craftsmanship is that while Enrico lives and works in an extremely natural way and couldn’t care less about outside expectations, his wines today are cleanly crafted and transmit his ideas with spectacular clarity and authenticity. We began our work together with his beautiful 2018 wines, and while there was a nearly non-existent 2019 vintage due to losses from hail, the 2020s out of barrel and tank are simply spectacular and vibrate with nervy energy balanced with an emotionally moving tenderness. Something special has already started at Togni-Rebaioli (the last names of both of his parents), and a lot more of the same seems imminent.\nLay of the Land\nOutside of Northern Italy’s ancient Lombardian city, Brescia, heading north on the highway and into the mouth of Valcamonica leads you into its long, flat-bottomed glacial valley surrounded by mountain cliffs on both sides, and an almost immediate, unexpected, and magnificent view of Lago d’Iseo, home to the largest lake island in Italy and Southern Europe, Monte Isola. The rectangular, submarine-looking, Jurassic limestone island that quickly rises to more than four hundred meters above the surface of the water below is truly a stunning image. Sadly, driving through you’re only able to see its magnificence in bits and pieces as you slowly go downhill from one tunnel on the east side of the lake to the next.\nAn hour’s drive north from Brescia and fifteen minutes from the northern tip of Lago d’Iseo, further back into this ancient glacial valley with its last major scars carved out by Pian di Neve glacier about fifteen thousand years ago (Italy’s largest glacier that continues it regression further back into the Adamello mountains where the Adamello massif peaks at 3539 meters), we arrive at Boario Terme. This is the home and cantina of Enrico and his family (including the sheep), their farm of grapes, potatoes, cherries, apples, cereals, truffles, spelt, honey, and more. “In the mountain culture you cannot produce just one thing. It’s not correct. You need to produce a lot of different things, but not a lot of each different thing. I spend a lot of energy producing everything, not only wine.”\nWinter Sun, Summer Rain?\nIt rains a lot in Valcamonica, and Enrico says that climate change here hasn’t been as extreme or noticeable as in other places. He explained that the weather is unexpected for outsiders because in the winter it’s very sunny and, by contrast, it rains a lot in summer. The average annual rainfall is about 900mm per year, while further back into the more mountainous sections of the valley, it can be as high as 2200mm per year, an immense amount of rain. What’s interesting and unexpected, is that in the SĂŒdtirol and Trentino area, in the glacial valley just to the east, rainfall varies greatly, from 1100mm in Bolzano (the capital of SĂŒdtirol and home to Fliederhof, a producer we also import) to less than 500mm in the Val Venosta (home to another of our winegrowers, Falkenstein) a thirty-minute drive northeast of Bolzano, almost directly north and less than 100km away from Enrico.\nValcamonica with white limestones on the left and red volcanic rock on the right\nRock and Ice\nGlacial valleys are extremely common in northern Italy’s Alps and are a big part of many wine regions, like the Valle d’Aosta, Alto Piemonte, Lombardia (most notably, Valtellina), Veneto’s Lago di Garda wine regions, and Trentino\/Alto Adige (SĂŒdtirol). Glaciers scratch deep into landmasses and mountains through thousands of years, creating unique u-shaped valleys with a flat bottom and steep cliffs on each side. In the process, they leave glacial debris at the base of each hillside (quite often more of a cliffside), presenting many opportunities on which to plant south-facing vineyards.\nUnlike most of the glacial valleys in Italy’s Alps (especially those further west), Valcamonica has some quantity of limestone, but it is in the minority. These ancient sedimentary depositions of calcium carbonate-rich marine life were deposited 240 million years ago in the Triassic geological epoch (about 60 million years before the limestones of France’s CĂŽte d’Or began to form similarly under a shallow body of warm sea water) shortly after Pangea began to break up. Valcamonica’s limestones were partially eroded during the ice age, and some accumulated loosely on the bottom of the south-facing (northern) hillside. These limestone depositions are home to Enrico’s vineyards and other crops as well as his small animal farm.\nThe Vineyards\n“The most important person in the winery is the agronomist, not the winemaker. If the soils are healthy, the plants and grapes are healthy too.” – Enrico Togni\nEnrico’s 3.2 hectares of vineyard sit on limestone terraces between 250-400 meters of altitude at the foot of limestone mountain cliffs within a small area of the south\/southeast facing hill. The mountains that surround the valley range between 1400-1700m of altitude. In a discussion about Nebbiolo, Enrico pointed out, “The highest Langhe vineyards with Nebbiolo are around 500 meters but they are at the top of the hill. Here, we are at the base of mountains. It’s a totally different situation regarding exposure, wind, rain, and the influence of the altitude in a mountain terroir like this.” These differences are felt in the wines. Enrico’s Nebbiolo seems almost like an aromatic distillate of a complex Barolo where everything harsh and intense are removed and it’s left with lifted subtleties and a softer frame, and here you’ve arrived at Enrico’s mountain Nebbiolo.\nLimestone is a unique feature in the valley on the north hill. The other side of the valley is composed of volcanic and sedimentary rock referred to as the Verrucano Lombardo, depositions that took place after the Variscan orogeny—an ancient mountain chain (referred to as the Variscan mountains) whose broken-down remnants are scattered throughout the world, including the US’s Appalachian Mountains, Spain and Portugal’s Iberian Massif, France’s Massif Centrale, Massif Armoricain and most of Corsica, and other parts of Italy (Sardinia, Calabria), Austria (Wachau, Kremstal, Kamptal), and Germany. Interestingly, in the center of the valley just across from Enrico’s vineyards, perhaps only a half kilometer away, is a unique and seemingly random and solitary, iron-rich, red volcanic site in the middle of the hill.\nEverything in Enrico’s vineyards and farm are done by hand, or with machines that are hand operated. The topsoil is composed of around 60-65% calcareous sand (a perfect soil type for the amount of rain in this valley, and also a strong contributor to the elegance and lift of his Nebbiolo), very little clay and a lot—Enrico says perhaps an overload—of organic material. One of the unique problems Enrico has with his vineyards is that there is “too much vitality in the soil,” which sometimes hinders grape production. The naturally high nitrogen levels greatly favor vigor over yield which makes for potentially massive canopies and shorter root structures, resulting in fewer grapes. One of his solutions is to consider plowing, but he hesitates to disturb the micro flora and fauna above and below that has developed over the years of his gentle work since the planting of the vines.\nThe Wines and Grapes\n“Nobody really cares about the appellation rules anymore, but people want to know what they are drinking.” -Enrico Togni\nWhat appears to be cryptic label design markings on Enrico’s wines are an ode to the Valcamonica petroglyphs (prehistoric illustrations on rock through etchings, carvings, drawings, etc.) that, in 1979, became Italy’s first of many recognized locations by UNESCO as a world heritage site due to the more than 140,000 ancient wall illustrations that according to their website, “Depict themes connected with agriculture, navigation, war, and magic.” Some of the other cryptic elements on the labels, including no mention of grape types, appellations, or vintages are codified in lot number on the label, like LNEB18 (lot Nebbiolo 2018), with the last number correlating to the vintage, are due to his indifference to these categories, or their impossibility for certification because they don’t fit within local governing appellation rules. This same type of codification is commonly found in Spain’s Galicia and Northern Portugal.\nAll of Enrico’s still red wines are made with 100% whole clusters and are naturally fermented and aged in concrete or very old wooden casks. Sulfur additions are made only at the end of cellar aging prior to bottling and have a maximum SO2 level of 25mg\/L (or 25ppm), of which 13-15mg\/L are naturally present after fermentation. The sparkling wines have no added sulfites and zero dosage (qualifying it as a true “zero-zero” within the natural wine category). None of the wines are fined or filtered and have no additional additives aside from sulfites.\nThe grapes of his focus are Barbera, which he makes into a sparkling wine, a Nebbiolo still wine, and a few different wines from Erbanno, a member of the “Lambrusco” family that requires far less treatments (usually one for every three compared to the others) in the vineyards because its thick skins, which provide a naturally stronger immunity to mildew and disease.\nEnrico first encountered Erbanno in his grandfather’s vineyard planted in 1960. He saw that Erbanno was different, and in 2008 he planted it and produced the first red in 2012, in a typical red wine style, labeled San Valentino. In 2015, he made his first lighter extracted version, labeled as Rosato “Martina,” and in 2016 the first sparkling rosato, MartĂŹ Cuntrare.\nErbanno is related to Lambrusco, and Italians speak about Lambrusco not as a grape, but rather as a family of grapes. Similar to the Caíños in northwest Iberia and the Malvasias in Italy and Portugal (which have been said to not be related), the Lambrusco biotypes present depend on the region, but they share the common characteristic of high acidity, like the Caíño clan from Iberia. Erbanno is known as Lambrusco Maestri, and often used to produce a darker red version of Lambrusco.\nBoth of his sparkling wines have zero dosage and zero added sulfur and are made in the metodo classico way. L’Attaccabrighe (“wrangler” in local dialect) is composed entirely of Barbera, a grape with extremely high acidity and almost non-existent tannins. And MartĂŹ Cuntrare (which is an Italian reference to a stubborn child who does the contrary to what is asked of them) is a sparkling rosĂ© made entirely with Erbanno that is pressed immediately without any intended maceration. Both are aged for eighteen months on their lees before bottling.\"\n-Ted Vance - The Source Imports\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"The Source","offers":[{"title":"Default Title","offer_id":48552071594235,"sku":"00077162","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/db1b9a6834d8be0806e9dde75fbf3926.jpg?v=1774553886"},{"product_id":"leo-steen-rose-ranch-rose-of-grenache-sonoma-ca-2024","title":"Leo Steen - 'Rose Ranch' - RosĂ© of Grenache - Sonoma, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eroduction: 384 cases\nVineyard:\nLocated in the famed Kenwood District of Sonoma Valley. RosĂ© Ranch owned by Chef \u0026amp; farmer Steve Rose, Certified Biodynamic since the 90’s. Planted at the base of Sugarloaf, an extinct volcano. The soil composition of Los Robles which is gravelly, clay laced with aggregates of lava makes the perfect combination for these old Grenache vines.\nHarvest:\nThe 2024 growing season produced a vintage of high quality grapes. During the dormant winter season we had an abundant amount of rainfall, which these old vines were happy about. A delayed growing season started with bud-break early to mid April followed by flowering early in June at the Organic Rose Ranch. After a few short heat spikes in mid to late July a cooler August harvest was about 3 weeks later than normal for our beloved Grenache. The quality and maturity was excellent at Rose Ranch which was hand harvested on September 30th at 21.2 brix.\nFermentation:\nWhole-cluster pressed to tank, juice was settled for 24 hours before racked to fermentation tank. Fermented using indigenous yeast at ambient temperature until dryness.\nCellar Notes:\nAt dryness wine was transferred to neutral oak barrels for 5 months aging on fine lees. The blend was assembled in tank in February before bottling March 10th.\nTechnical Notes: Alcohol: 13.3%\npH: 3.23\nTotal acid: 6.0 g\/l\nMalolactic fermentation: 100%\nTasting Notes:\nThe color is reminiscent of a beautiful sunset. Our RosĂ© has inviting and lifted aromas of Rhubarb, Strawberry, blood orange \u0026amp; purple basil. It echoes on the palate with a mix of red fruit and hints of rose petals and white pepper. The lightly creamy texture balanced with freshness, lively acidity and dry finish makes for a great RosĂ© for all seasons.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAll winemakers are shaped by their experiences, and the paths that have led them to their love of the grape. My personal journey has certainly shaped my sommelier’s palate, my gentle approach to natural winemaking, and the restrained, food-friendly style of my wines. \nI was born and raised in Denmark, and as the son of a chef and hotelier, food and wine have always been a passionate part of my life. I grew up in the service industry, and started working in my father’s kitchen at the age of 12. When I was older, I earned a degree in business sales and marketing, but food and wine were in my blood, and I soon began studying at the Kolding Hotel and Restaurant School. During my four-year apprenticeship there, I was very fortunate to work alongside Orla Farmann, the national champion for the Danish Sommelier World Cup Team. Orla helped me develop my palate, and further deepened my love of wine.\nOver the next several years, my love of wine took me to many places, from Alsace, Loire, Champagne and Burgundy to Spain and Italy. Those travels culminated in my certification as a European sommelier, and in 1997, I became the wine director at Kong Hans, Copenhagen’s first one-star Michelin guide restaurant. In time, my work at Kong Hans took me to California to scout out new wines for our list. I felt an immediate connection with California’s vibrant winemaking scene—both the quality of its wines and the freedom given to its winemakers.\nIn 1999, I moved to California to immerse myself in winemaking firsthand, and spent the next several years working days in wineries and nights as a sommelier. (My grape-stained fingers were part of the inspiration for the sommelier’s print.) At the same time, I complimented my practical experience by studying chemistry, viticulture and winemaking. My journey led me to Stuhlmuller Vineyards, an acclaimed, family-run winery in the Alexander Valley, where I ultimately became winemaker in 2004—the same year I founded Leo Steen Wines.\nSince then, I have worked to hone my craft, always with an eye towards that place where style and vineyard authenticity naturally meet. My classically trained European palate is a part of that equation. So is my appreciation for the charm and character of great California winemaking. As a result, I have developed a gentle approach that focuses more on natural yeasts, lower alcohols and less new oak. The winemaker in me thinks about the organic, biodynamic and sustainable vineyards I am privileged to work with in Sonoma, Santa Barbara, Santa Cruz and Mendocino, and what I love about them. While my sommelier side reminds me that great wine finds its most elegant expression served alongside good food in the company of family and friends. I hope you find both sides of this philosophy realized in my wines.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48552071758075,"sku":"00077161","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d78e1a6aeca6ba9a47dbd6a4628ff3ca.jpg?v=1774553895"},{"product_id":"clos-de-lepinay-la-rondiere-rose-of-gamay-grolleau-vouvray-loire-valley-fr-2023","title":"Clos de l'Epinay - 'la RondiĂšre' - RosĂ© of Gamay, Grolleau - Vouvray, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGamay, Groleau blend on clay - limestone soil. Native yeast fermentation, 10 months elevage in stainless steel tank.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eClos de l’Epinay is a 300 year-old Vouvray domaine, heading to a new direction when Antoine Labrosse bought it in 2022 and hired Henri Bruneau as winemaker. We previously knew Henri as a very talented winemaker at Domaine des Freres in Chinon. We arE excited to bring the first releases from this esteemed domaine, located in pristine terroirs of the premieres cĂŽtes of Vouvray, neighbored by famous labels (Huet, Foreau
) The domaine spans over 17 hectares of Chenin and 1 hectare of red varieties (Pinot, Gamay, Groleau and CĂŽt). The farming is certified organic, practicing biodynamic, and pivoting towards agroforestry. The Clos is located of the hill crest of Vouvray. The surrounding vineyards benefit from different expositions, soil type, microclimate, steepness. The duo has identified 10 different terroirs with a common thread of clay and limestone, and adapts his winemaking accordingly. “We want to make natural, true and living wines,” says Antoine. In the cellar, Henri is a true believer of low intervention and high attention. Hard working and very sensitive, he is truly connected to his wines and his first Vouvray are vibrant, bright and super promising.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48554334093563,"sku":"00077192","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a74a84463d2e7e145dc216accde2ead2.jpg?v=1774659748"},{"product_id":"frank-cornelissen-susucaru-rosato-ros-of-red-white-blend-mt-etna-it-2024","title":"Frank Cornelissen - 'Susucaru Rosato' - RosĂ© of Red \u0026 White Blend - Mt Etna, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion: Sicily\nGrape: Malvasia, Moscadella, Catarratto, Nerello Mascalese\nVineyard Size: 19 hectares\nSoil: volcanic\nAverage Age of Vines: 50 years\nFarming: organic\nHarvest: by hand\nWinemaking: destemmed, gentle press, 10 day maceration, spontaneous fermentation in epoxy tanks with indigenous yeasts\nAging: in epoxy tanks\nFining: none\nFiltration: 1 micron polyethylene cartridges\nAdded S02: none\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFrank Cornelissen is the owner of 19 hectares of vines rather high up on Mount Etna. Uniquely, he has been involved in wine his entire life. As the son of a wine broker in Belgium, he had the opportunity to be immersed in wine on a professional level from a very young age. Frank went on to produce his first wine in 2001 when he started with only 0.40 hectares of vines.\nFrank is obsessive over details in an effort to make wines that truly express terroir with perspective. He is a meticulous vineyard worker and keeps an extremely clean and organized cellar. The evolution in his wines are intriguing as well. Earlier vintages were linear, angular, precise, and full of minerality. He has often said that in the early days his goal was to create liquid stone. His wines have softened with time now striking balance between fruit and dynamic minerality.\nWhile there are are many important details in his winemaking method, the key is in the vineyards. Frank is not Sicilian, so choosing Mount Etna was deliberate. The main reason to choose the North Valley of Etna was for its it’s incredible and unique diversity of volcanic soils that have an immutable voice. This in tandem with Etna’s primary varietal Nerello Mascalese, he believed he could make wines of great complexity and distiction. He has describes Nerello Mascalese to be somewhere between Pinot Noir and Nebbiolo. Frank’s best wines have the dry and sharp tannins you find in great nebbiolo, but with the lusher fruits of Pinot Noir.\nFrank works without the use of herbicides, pesticides, nor any other chemicals. He occasionally uses biodynamic treatments, but not in the ways outlined by biodynamic calendars as he feels his vineyards have their own unique schedule!\nA few words by Frank himself
\n“Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently this has taken us to avoiding all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be. The divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.”\nIn the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":48555846631675,"sku":"00077120","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/E3WBsUwA84RlNAvV7YMXjjVmmDCWqyBLyFKzljqGI6M.jpg?v=1782062153"},{"product_id":"kolfok-querschnitt-rose-of-pinot-noir-burgenland-at-2020","title":"Kolfok - 'Querschnitt' - RosĂ© of Pinot Noir - Burgenland, AT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePinot Noir vines farmed organically with natural winemaking. No fining or filtering. Very slow fermentation and 16 months in 500 Liter barrels created a relentlessly dry, minerally, herbal and fine rose with seductive notes of fire, stone and mineral dust. Querschnitt means cross section. Kolfok means unconventional thinker. The result is the most interesting rose you will ever taste!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe word Kolfok has its origins in a regional dialect and describes a person, critical to common thoughts — an unconventional thinker.\nWinemaker and Kolfok in chief Stefan Wellanschitz was born into winemaking at the family's estate in Neckenmarkt, a winery that dates back to the early 19th century, to a time when this part of Burgenland was still Hungarian and not Austrian.\nWhile still also working at the family's estate, Stefan decided to launch his own wines back in 2013, wines that are a clear deviation from the family's more traditional style, towards natural winemaking and a purist low-tech approach that would highlight soils and micro-climate, aka terroir.\nSome parts of the vineyards are directly at the border of Hungary, especially the town Neckenmarkt shows a unique combination of alpine soils and Pannonian climate. In the middle of the Oedenburger Valley, Neckenmarkt is located at a relatively high altitude, the vineyards are up to 500 meters above sea level with a smorgasbord of soils coming into play. In the higher parts soils range from schist, gneiss to limestone, and in the lower vineyards from ferrous loam to volcanic clay.\nSays Stefan: \"I want to show those exceptional conditions in my wines. That's why I work naturally both in the vineyards and in the cellar. To prevent monoculture the vines are growing organically together with other herbs and plants. In the cellar it's very easy - the wine leaves the press without the use of pumps into local oak barrels which can be from 600 liters (Halbstueck) to 1200 liters (Stueck), this is where the stays without fining, moving or even sulfuring. At the optimum time, they are bottled unfiltered with minimal addition of sulfur.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48754254872827,"sku":"00077228","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8dea76cc69acb0e388c2f4f39f47918f.jpg?v=1776472490"},{"product_id":"gd-vajra-rosabella-rose-of-nebbiolo-barbera-langhe-piemonte-it-2025","title":"GD Vajra - 'Rosabella' - RosĂ© of Nebbiolo, Barbera - Langhe, Piemonte, IT - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA Rosato Unlike Any Other\nBorn from the same celebrated hillsides as our Barolo, this rosato is a rarer expression — one that only Nebbiolo can give. Pale and luminous in the glass, its translucent peach-pink hue hints at the delicacy within: a wine of floral lift, cool minerality, and the kind of quiet precision that is almost unheard of in Italian rosato.\nThe blend is led by Nebbiolo — roughly 85% — drawn from organically farmed estate parcels across Barolo, La Morra, Novello, and Serralunga d'Alba, with vines sitting at 350 to 400 metres above sea level. Barbera and Dolcetto round out the blend, each adding a whisper of texture and fruit. To preserve their natural brightness, grapes are harvested in early-to-mid September, weeks ahead of our red wine harvest, when the vines still hold their crispness and aromatic energy.\nIn the cellar, we treat this wine with the same care and intention as everything we make. The Nebbiolo is handled by saignĂ©e, while the Barbera and Dolcetto undergo brief skin contact before a gentle press. Fermentation takes place slowly in cool stainless steel, with no malolactic conversion — keeping the acidity vivid and the character fresh. A short rest on the lees adds just enough texture, and the wine is bottled in January to capture all of that early-season vitality.\nThe result is a wine for the moment: alive, precise, and entirely itself.\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":48754255167739,"sku":"00077225","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5b1b9cffe86a528504bd5a5954842aa5.jpg?v=1776472504"},{"product_id":"dola-wine-co-blush-ros-of-vermentino-valdigui-paso-robles-ca-2025","title":"Ă­dola wine co. - 'Blush' - RosĂ© of Vermentino, ValdiguiĂ© - Paso Robles, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/idolawineco\" target=\"_blank\"\u003e@idolawineco\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ejolly rancher. guava. superbloom.\nwe decided to change up the blush considerably this year. nothing against the original version
 just wanted to see what would come of a slightly different style. for those die hard fans of the OG, do not worry, it’s coming back in a big way for 2026. \nthe inspiration for this wine came in the way of a number of natural producers, particularly from the Languedoc in France, that utilize a large amount of white fruit in their red wines. we love the ambiguity in these wines.\nfruit comes from 2 very hot and dry vineyards (Margett and Shell Creek). They are picked very early and about 3 days apart. the valdiguie is 100% whole cluster and vermentino is destemmed on top. maceration lasts around 6 days with light punchdowns to maintain the clusters on the bottom. pressed and finished in neutral barrel. aged for 5 months. bottled unfined and unfiltered. 70 cases produced.\nartwork by Jennelle Lynn. shop this specific print here\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched Ă­dola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of Ă­dola, appreciating its unique sensibility each time you open a bottle. At the end of the day, Ă­dola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eVermentino\u003c\/h3\u003e\u003cp\u003eVermentino is a Mediterranean white grape, especially important in Sardinia, Liguria, Corsica, and parts of southern France where it’s often called Rolle. It’s one of those varieties that feels naturally suited to coastal food and warm-weather drinking: aromatic enough to be expressive, but usually driven by freshness rather than perfume alone.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Vermentino handles sun and maritime influence well, and it can keep useful acidity even in warm climates. It often does best when picked before it gets too broad, preserving the salty, citrusy, herbal side that gives the wines their lift.\u003c\/p\u003e\u003cp\u003eIn the glass, Vermentino often shows lemon, lime, green apple, pear, almond, wild herbs, and a saline or sea-spray quality. The best versions are crisp and textured at the same time, with enough phenolic grip to make them feel like real food wines rather than just simple aperitifs.\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48831308136699,"sku":"00077368","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fPcZ1SivueVq7PhdLNzLx1m9LV0JMUA6nbd8BZsaZCw.jpg?v=1783048153"},{"product_id":"mevive-ibarra-young-vineyard-ros-of-graciano-los-olivos-district-ca-2025","title":"Âmevive - 'Ibarra-Young Vineyard' - RosĂ© of Graciano - Los Olivos District, CA - 2025","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/amevive,%20amevive.wine\" target=\"_blank\"\u003e\u003ch4\u003e@amevive, amevive.wine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOpen, refreshing, and salty. She’s a whiff of the white flowers in your summer garden and a bite of savory crostini sprinkled with freshly chopped herbs and pink peppercorns. She’s polished and poised, and definitely worth thinking about. Delicious on her own or with some light bites. Enjoy chilled just about anywhere at any time!\n\nThis wine comes from a small block at Ibarra-Young planted in the late 1990’s. This block has been farmed organically since inception, and what's growing in the understory throughout the year is proof. This block is covered in native purple lupine in the springtime, and transitions to the later-blooming native Spanish lotus in the early summer. The floor is consistently covered in dainty pink and purple flowers for the majority of the growing season. We don’t sow these seeds, they are native to the Santa Ynez watershed and are what have been growing on this land since the Chumash inhabited the area. The lupine and native lotus have made a striking comeback since the vineyard’s transition to no-till farming in Spring of 2019.\nOf all the grapes we tend at Ibarra-Young, Graciano tends to have the most acidity, so it is destined to become rosĂ©. This was a surprisingly bountiful vintage of rose! These grapes were brought into the cellar around 20 brix, where half the fruit was foot stomped to macerate on the skins and the other half went directly to press. After about two hours of skin maceration, the crushed and uncrushed grapes were lightly pressed together. The juice settled overnight, and was racked to neutral French oak for its spontaneous native fermentation. The rosĂ© rested on its fermentation lees throughout elevage in the same vessels and was bottled unfined and unfiltered on March 25, 2026.\n\n- 12.7%ABV\n- 105 cases produced\n- Ingredients: beyond-organic and regeneratively farmed grapes, minimal sulfites\n\nArt: The purple lupine on the front is painted by my thoughtful mother, Eileen Anderson. These lupines are native to the field where this block was planted and have been here since the Chumash inhabited the land. They are native nitrogen fixers and food for pollinators making them a really important species at Ibarra-Young. The little lamb on the back was born in the Graciano in spring of 2020. I named her Charlotte after the woman who first tended this land, Charlotte Young.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePronunciation: \"ahm-veev\"\n\nTranslation: soulful, lively soul, living soul\n\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\n\n---\nWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\n\nThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\n\nIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late ’90s and early 2000s Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\n\nThe vineyard is planted to Syrah and MourvĂšdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late ’90s. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\n\nOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint.\n\nWe look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGraciano\u003c\/h3\u003e\u003cp\u003eGraciano is a red grape most associated with Rioja, where it has traditionally played a supporting role in blends. It’s not always easy to grow, but it brings color, acidity, perfume, and structure, which is why it has become increasingly interesting both as a blending grape and as a varietal wine.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Graciano ripens late and can be low yielding, so it needs patience and a good site. Its natural acidity is one of its strengths, especially in warmer regions where many red grapes can lose freshness.\u003c\/p\u003e\u003cp\u003eIn the glass, Graciano often shows black cherry, blackberry, plum skin, violet, clove, pepper, and a savory herbal edge. It can feel darker and more firmly built than Tempranillo, with a freshness that keeps the wine energetic and ageworthy.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":48831308202235,"sku":"00077366","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f8f0b3df1b51d064c5ac6626a1e034d0.jpg?v=1777838295"},{"product_id":"disko-ros-of-gamay-santa-barbara-county-ca-2025","title":"Disko - RosĂ© of Gamay - Santa Barbara County, CA - 2025","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/diskowines\" target=\"_blank\"\u003e\u003ch4\u003e@diskowines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eABV: 12.4%\nOak Savanna Vineyard, Los Olivos CA\nSoil: Rocky soil, primarily chamise shaly loam\nDirect to press\nYeast: Native yeast\nFermented in stainless tank, racked and aged in stainless steel barrels for 7 months\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ewhat we are about\nDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\n\nAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\n\nKeep it classy and keep it fresh my friends.\n\nCheers, Sean\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGamay\u003c\/h3\u003e\u003cp\u003eGamay is the red grape of Beaujolais, and one of the best arguments for light-bodied red wine that still has energy, detail, and real character. It’s genetically related to Pinot Noir through the same Pinot and Gouais Blanc parentage, but it has its own personality: more immediate, more exuberant, and often more forgiving at the table.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Gamay buds early and can be productive, so yield control matters. It thrives on the granitic soils of Beaujolais, especially in the crus, where it can move from juicy and playful to structured and quietly serious. It’s also found in the Loire and a few other cool-to-moderate regions where freshness is easy to preserve.\u003c\/p\u003e\u003cp\u003eIn the glass, Gamay often shows red cherry, raspberry, cranberry, violet, pepper, and a bright, mouthwatering lift. Some versions are simple and gulpable; the best cru Beaujolais can be savory, mineral, and surprisingly ageworthy. It’s a grape we love for its ability to be joyful without being unserious.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":48834825584891,"sku":"00077376","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8ea9fe931b9452a0e5b0622cd08cb6ac.jpg?v=1777943792"},{"product_id":"tablas-creek-vineyard-dianthus-ros-of-grenache-adelaida-district-paso-robles-ca-2025","title":"Tablas Creek Vineyard - 'Dianthus' - RosĂ© of Grenache - Adelaida District, Paso Robles, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/tablascreek\" target=\"_blank\"\u003e@tablascreek\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard Dianthus 2025 is a blend of four estate-grown varieties propagated from budwood cuttings from the ChĂąteau de Beaucastel estate. The blend incorporates the rosĂ© traditions of the southern RhĂŽne, taking its MourvĂšdre foundation from the solid, dry rosĂ©s of Bandol and incorporating the structure of skin contact from the rich, juicy Grenache-based Tavel. Dianthus refers to a genus of flowering plants known for their deep pink blossoms and known colloquially to gardeners as \"pinks\".\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\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 ChĂąteau de Beaucastel, and the Haas family of Vineyard Brands.\n\nTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e","brand":"Regal Wine Company","offers":[{"title":"Default Title","offer_id":48847559983355,"sku":"00077299","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/CDXqmsO6UaNvDmGQOyeyZHpNYZOTRYOMcxZbhd3dDT4.jpg?v=1783048952"},{"product_id":"luna-hart-blanc-de-franc-ros-of-cabernet-franc-santa-ynez-valley-gildred-vineyard-ca-2025","title":"Luna Hart - 'Blanc de Franc' - RosĂ© of Cabernet Franc - Santa Ynez Valley, Gildred Vineyard, CA - 2025","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/luna.hart.wines\" target=\"_blank\"\u003e\u003ch4\u003e@luna.hart.wines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMy favorite of 2025! A new vineyard partner for us and the first year of its fruit coming online. Tucked down into the foothills of the Santa Ynez mountains, this site is cool and foggy. \n\nThis is our 3rd vintage of the blanc de cab franc and it’s already been a favorite to our fans but this is the first year that I have felt that this wine truly has soul! It is plum and plumeria but also a hint of mint that truly showcases the cab franc and is deliciously refreshing. \n\nWe pick this wine early and I sit by the press as we press to closely monitor the juice color. Our goal is to get as minimal color as possible but then we ferment in neutral acacia to frame the tannin.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded by Gretchen Voelcker, Luna Hart Wines is a boutique wine company specializing in small batch, handcrafted wines in the Santa Ynez Valley. Gretchen makes wines in which she explores the techniques and nuances that continue to stoke her passion for wine.\n\nGretchen's passion for wine began while living in Europe with her family and during summers spent wine tasting throughout France. During those experiences she began to see the beauty in the balance of science and art that makes up winemaking. It was not until years later that the initial spark would turn into the flame that is now Luna Hart Wines.\n\nLuna Hart started with a work trade with one of Gretchen's mentors, Ryan Roark, making Sauvignon Blanc under the label of Moon Unit Wines. Those initial wines have become the foundation for Luna Hart Wines and the inspiration for all future vintages.\n\nLuna Hart wines are a representation of the grapes’ origin, vintage and variety.\n\nFrom the beginning Luna Hart has focused on vineyards practicing sustainable, organic or biodynamic farming throughout Santa Barbara County. Luna Hart wines are a representation of the grapes origin, vintage and variety. Gretchen believes that her wines should be a reflection of the terroir and aims to highlight the qualities and beauty in each unique vintage and site she works with.\n\nWith careful attention to the fruit in the vineyard and tasting daily throughout fermentation, Gretchen produces high quality, fruit forward wines with bright acidity and balanced by incredible structure. She focuses on producing varietal wines from her favorite grapes that spur her to learn more about winemaking and to showcase them more purely and more precisely. Gretchen never turns down the opportunity to experiment and welcomes interesting projects. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eCabernet Franc\u003c\/h3\u003e\u003cp\u003eCabernet Franc is an old Bordeaux and Loire red grape, and one of the parents of Cabernet Sauvignon. In Bordeaux it’s often part of a blend, bringing lift, perfume, and freshness; in the Loire, especially Chinon, Bourgueil, Saumur-Champigny, and Anjou, it stands on its own as one of the great medium-bodied red wines of France.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cabernet Franc ripens earlier than Cabernet Sauvignon, which helps it succeed in cooler regions. It still needs enough warmth to avoid hard green flavors, but when farmed well it can keep freshness while developing real aromatic complexity. It often works beautifully on limestone, gravel, and sandy soils, with style shifting depending on site.\u003c\/p\u003e\u003cp\u003eIn the glass, Cabernet Franc usually sits in a lovely middle zone: red and black fruit, fresh herbs, violet, graphite, pepper, and sometimes a subtle leafy edge. It can be light and crunchy or deeper and more structured, but it rarely needs heaviness to make its point. We like it for the way it combines freshness, savory detail, and quiet confidence.\u003c\/p\u003e","brand":"Self for Satellite","offers":[{"title":"Default Title","offer_id":48847560212731,"sku":"00077322","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/33f13d3fbb9f5f024ec6caab26138da8.jpg?v=1778280559"},{"product_id":"piazza-bella-vista-vineyard-rose-of-grenache-noir-grenache-gris-ballard-canyon-bella-vista-vineyard-ca-2025","title":"Piazza - 'Bella Vista Vineyard' - RosĂ© of Grenache Noir, Grenache Gris - Ballard Canyon, Bella Vista Vineyard, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePressed as gently as possible to get as little color as possible, this is a surprisingly challenging wine to make. Our first release of our stainless steel Grenache Gris. This super slow fermentation yields a bottle of just the slightest pink hue with fine lees in suspension bringing a glitter element to the color. Think 90s and 00s lava lamps! Candied ginger and candied oranges with tart mango. A rockstar breakfast pairing or an afternoon delight to be enjoyed at the beach or on the porch!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e\"OUR BOUTIQUE WINERY\n\n\u003c\/p\u003e\u003cp\u003eRon and Nancy Piazza have roots in Santa Barbara County and the Santa Ynez Valley soil that go back decades. Inspired by family, friends, and winemakers, Ron and Nancy planted what became a small family vineyard within sight of the region's originators, Sanford \u0026amp; Benedict, more than a decade before the Sta. Rita Hills AVA was founded. \u003c\/p\u003e\n\u003cp\u003eIn partnership with a group of cloistered Carmelite nuns, Ron and Nancy founded Mt. Carmel Vineyard, supplying pinot noir and chardonnay fruit to a small group of Santa Barbara's most esteemed winemakers. With their interest piqued, they searched for a vineyard site where they could build their future. \u003c\/p\u003e\n\u003cp\u003eABOUT THE FAMILY\u003c\/p\u003e\n\u003cp\u003eLiving among the vines, Ron and Nancy Piazza have found a place to retreat from city – a ranch with sweeping views of the vineyard. The production facility is just a short walk down a dirt path, a path well-trodden with their footprints. With views of Stolpman Vineyard and Beckmen’s La Purisima Vineyard, Piazza Bella Vista Vineyard is in good company.\u003c\/p\u003e\n\u003cp\u003eA successful restaurateur, Ron Piazza is a gardener at heart. He likes to plant seeds, grow something, and see the results. Every so often, Ron takes a step back, brushes the dirt off his jeans, and admires what he has built. “We planted that,” he thinks to himself, the work his greatest reward. Nancy, always working by his side, is the heart of the ranch. Happiest when she loses track of time and the outside world, she is quick with a helping hand. The winemakers can expect to see her bringing lunch, checking on the animals, and visiting with neighbors. \u003c\/p\u003e\n\u003cp\u003eOriginally hailing from Queens, New York, Ron is proud of his rich Italian heritage, from which his Grandfather Dominic handed down a passion for life and gardening. Ron remembers Sunday family dinners, wine paired with Dominic's stories, jokes, and subtle wisdom. Inspired by those recollections, Ron's focus is on the meals that families share and the \"handcrafted\" character within their wines. With decades of hard work under his belt, Ron and his wife Nancy are now planting the seeds and growing their own family roots, creating wine to share with you and yours.\u003c\/p\u003e\n\u003cp\u003eFrom organic farming to natural winemaking, sustainability is something the Piazzas take to heart. With Bella Vista Vineyard, they set out to make natural wines with minimal interference. They are planting the seeds and growing a legacy winery for their five children and multiple grandchildren, family the emphasis in the Piazza Family Wines. With that in mind, they work together to make wine meant to be shared.\"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48847560442107,"sku":"00077301","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bb6065aa1022b1ed8ba91a01557824d5.jpg?v=1778280571"},{"product_id":"mas-de-cadenet-sainte-victoire-ros-of-grenache-cinsault-syrah-provence-fr-2025","title":"Mas de Cadenet - 'Sainte Victoire' - RosĂ© of Grenache, Cinsault, Syrah - Provence, FR - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSainte-Victoire is one of the new crus in Provence, with only 24 winemakers. Due to the special terroir and micro-climate of this area, Mas de Cadenet has more persistence and structure than a typical Provençal rosĂ©. Cadenet employs traditional methods: free-run juice is drawn off as soon as the soft pink color begins to show during a cold maceration. 45% Grenache, 45% Cinsault, 10% Syrah.Refined, fresh, and well-balanced with an elegant fruit and beautiful hue. Certified organic.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Negrel family has farmed the Mas de Cadenet for the last 200 years; organically for the last 35. The 40ha domaine lies just under the stunning Sainte-Victoire mountain made famous by the painter Paul CĂ©zanne. The limestone chain, rising 3000ft above an ocean of vineyards, rarely spreads its precious broken down rocks but here gives Mas de Cadenet its edge, its distinctive cut, its personality. Guy Negrel, a founding father of the sub-appellation system in Provence has been joined by his children Maud and Matthieu whose expertise in the pristine cellar is considered benchmark by many. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e\u003ch3\u003eCinsault\u003c\/h3\u003e\u003cp\u003eCinsault is a Mediterranean red grape with a long history in southern France, North Africa, and parts of the eastern Mediterranean. It’s often used in blends, especially with Grenache, Syrah, MourvĂšdre, and Carignan, but it can also make beautiful varietal wines when treated gently.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cinsault is productive, drought-tolerant, and well suited to warm, dry climates. Because it can crop heavily, quality depends on thoughtful farming and restraint. It has also been important historically as a table grape and as a parent of Pinotage, the South African cross with Pinot Noir.\u003c\/p\u003e\u003cp\u003eIn the glass, Cinsault tends to be pale, fragrant, and easy on its feet, with red fruit, flowers, spice, and soft tannins. It’s often used to bring perfume and lift to blends, but the best standalone versions are lovely precisely because they don’t try too hard. Light, fresh, and quietly aromatic is usually the sweet spot.\u003c\/p\u003e\u003ch3\u003eSyrah\u003c\/h3\u003e\u003cp\u003eSyrah is a northern RhĂŽne grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like CĂŽte-RĂŽtie, Hermitage, Cornas, and Saint-Joseph, but it has traveled widely, especially to Australia, California, South Africa, and parts of the Mediterranean.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Syrah tends to like warmth, but not excessive heat. In cooler sites it can be peppery, floral, and lifted; in warmer places it becomes darker, richer, and more generous. It has relatively small berries and can produce wines with deep color, good tannin, and a strong savory profile.\u003c\/p\u003e\u003cp\u003eIn the glass, Syrah often shows black fruit, violet, black pepper, olive, smoke, meat, and spice. The best examples have density without feeling clumsy — dark-fruited and structured, but still aromatic and full of detail. We tend to love Syrah when it keeps that savory edge and doesn’t lose its freshness.\u003c\/p\u003e","brand":"la Grenouille","offers":[{"title":"Default Title","offer_id":48861757571323,"sku":"00077417","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ac22f770c49c1dcd95c9585933f2eb28.jpg?v=1778813838"},{"product_id":"chateau-vannieres-ros-of-cinsault-grenache-mourv-dre-c-tes-de-provence-ros-fr-2025","title":"Chateau Vannieres - RosĂ© of Cinsault, Grenache, MourvĂšdre - CĂŽtes de Provence RosĂ©, FR - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eReally ideal rosĂ© with a ton of minerality and depth - yet light as a feather\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVARIETAL\n50% Cinsault\n30% Grenache\n20% MourvĂšdre\nSOIL TYPE\nMarl, Limeston, Sand\nVINEYARD\nLa Cadiere d’Azur - Saint Cyr sur Mer\nHARVEST\nManual harvested \u0026amp; sorted\n45hl\/ha\nVINIFICATION\nSaignee \u0026amp; Direct Press\nNative Yeast\nAged 6 months in Stainless Steel\nTASTING NOTES\nPretty light shade, intense nose of fruit with floral nuance. Bright, mineral palate, fleshy attack and beautiful freshness.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e​Located between the village of La CadiĂšre d’Azur and Saint-Cyr-surMer, the VanniĂšres castle is exposed south-west and preserved to the north by the Sainte Baume massif. In 1957, Lucien Boudot, winemaker in Beaujolais and Rhone Valley, acquired this Domaine which has 33 hectares in production. Eric Boisseaux (his grandson), is working to evolve the style of ChĂąteau VanniĂšres, combining it with the expertise of modern oenology, while respecting the originality of the terroir and the grape varieties. The soil, composed of marls and limestones, gives fine tannins, powerful and complex bouquets.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eCinsault\u003c\/h3\u003e\u003cp\u003eCinsault is a Mediterranean red grape with a long history in southern France, North Africa, and parts of the eastern Mediterranean. It’s often used in blends, especially with Grenache, Syrah, MourvĂšdre, and Carignan, but it can also make beautiful varietal wines when treated gently.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cinsault is productive, drought-tolerant, and well suited to warm, dry climates. Because it can crop heavily, quality depends on thoughtful farming and restraint. It has also been important historically as a table grape and as a parent of Pinotage, the South African cross with Pinot Noir.\u003c\/p\u003e\u003cp\u003eIn the glass, Cinsault tends to be pale, fragrant, and easy on its feet, with red fruit, flowers, spice, and soft tannins. It’s often used to bring perfume and lift to blends, but the best standalone versions are lovely precisely because they don’t try too hard. Light, fresh, and quietly aromatic is usually the sweet spot.\u003c\/p\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e\u003ch3\u003eMourvĂšdre\u003c\/h3\u003e\u003cp\u003eMourvĂšdre is a late-ripening Mediterranean red grape, especially important in Bandol, the southern RhĂŽne, Spain, and warm coastal regions around the world. In Spain it’s usually called Monastrell, and in Australia it has often been known as Mataro. It’s frequently blended with Grenache and Syrah, but in the right places it can stand powerfully on its own.\u003c\/p\u003e\u003cp\u003eIn the vineyard, MourvĂšdre needs heat and a long season to ripen properly. It likes warm, dry conditions, often near the sea, and can struggle in cooler or wetter climates. When it ripens fully, it brings deep color, tannin, and a distinctly savory dimension.\u003c\/p\u003e\u003cp\u003eIn the glass, MourvĂšdre tends toward dark fruit, black plum, dried herbs, leather, earth, game, and spice. It can be firm and brooding in youth, but the best versions develop real complexity with age. We like it most when the richness is matched by freshness and the wine keeps its wild, savory edge.\u003c\/p\u003e","brand":"H. Mercer","offers":[{"title":"Default Title","offer_id":48969183199483,"sku":"00077461","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/DttQV6s6IRvInWgLZ11Bmf2ciKxqInvPkXfZix9jFEA.png?v=1782413074"},{"product_id":"fran-ois-chidaine-ros-of-gamay-grolleau-pinot-noir-touraine-loire-valley-fr-2025","title":"François Chidaine - RosĂ© of Gamay, Grolleau, Pinot Noir - Touraine, Loire Valley, FR - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGamay, Grolleau, Pinot Noir\nFarming\nBiodynamic, No\/Low till, regenerative viticulture\nVinification\nSkin contact, Stainless Steel Vat Fermented \u0026amp; Aged\nSoil Type\nChalky Limestone, Clay, Gravelly loam\nProduced from equal parts of these varietals, the fruit for this wine comes from Chidaine’s estate-grown, bio-dynamically farmed vineyards located just north of the Cher river between the villages of Montrichard \u0026amp; Chissay-en-Touraine.\nThe nose of gooseberries has some some floral notes is followed by a medium-full wine with a chalky texture. Excellent acidity and beautiful tension bring up the solid mineral core. Very refreshing, but surprisingly complex, this is a perennial favorite where supply never is sufficient for demand. Amazing value and very food friendly!\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFrançois Chidaine is one of the Loire Valley’s great success stories. After finishing viticultural school in the mid-1980s, François went to work alongside his father, Yves, who had only four hectares of rented vineyard land in the appellation of Montlouis, in the Touraine. When Yves retired in 1989, he passed the torch to François. Early on, François developed clever contracts with the owners of the vineyards he worked, allowing him an option to buy should the property ever come up for sale. In 1999, his wife, ManuĂ©la, joined him and set up La Cave Insolite, a tasting room and wine shop. Soon after, he started experimenting with organic and biodynamic farming, and by 2003, he was certified in both methods of farming. When in 2002, he and his cousin Nicolas Martin bought Vouvray’s prestigious Clos Baudoin, and in 2006 he bought several of the parcels he had been renting, this small artisan farmer became one of the Loire Valley’s most serious players.\n\nThe majority of François’ terroirs are situated in Montlouis, with more in neighboring Vouvray, and additional land in the Touraine appellation, totaling more than 30 hectares. Before Montlouis had earned its own AOC in the 1950s, it was considered the lesser part of Vouvray due to the higher quantities of gravel and sand in the soil. In truth, there is a striking minerality derived from the flinty soils of Montlouis that has since given the appellation its own reputation for excellence. While François is a darling of the organic and biodynamic movements, he is by no means interested in indicating as much on the labels. Instead, he focuses on keeping his 40- to 80-year-old vines healthy and yields low, averaging 35 hl\/ha. He follows the almanac developed by biodynamic legend, Maria Thun, which looks at both the solar and lunar calendars to establish the best timing for specific vine treatments. He and his team harvest the entire crop by hand.\n\nThe grapes are pressed gently and are vinified on wild yeasts in both barrels and demi-muids. François seeks slow alcoholic fermentations that last all winter long, and avoids malolactic fermentations when possible. The cold limestone cellars allow the wines to develop more layers of complexity, which are simply unattainable when the process is rushed. Slow cuvaisons produce an antioxidant blanket of carbon dioxide, which allows the winemaker to put off adding sulfur to the wine, thereby lowering the total amount needed. Many of the wines age for 12 months on their lees before bottling. The sparkling Montlouis Brut also goes through alcoholic fermentation in demi-muids for more than five months, after which it is bottled and aged on its lees for 12 months to produce a delicious Chenin Blanc likely to impress devoted Champagne drinkers. In addition to their Montlouis and Vouvrays, the Chidaines also produce some stunning red and white wines from their Touraine vineyards just outside the Montlouis AOC. With such special care given to every step of the process, it’s no wonder that they sell out their stock within just a few months of bottling. We are lucky to receive these wines, as they remain some of the best values on the market today.\n-Beaune Wine Imports\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGamay\u003c\/h3\u003e\u003cp\u003eGamay is the red grape of Beaujolais, and one of the best arguments for light-bodied red wine that still has energy, detail, and real character. It’s genetically related to Pinot Noir through the same Pinot and Gouais Blanc parentage, but it has its own personality: more immediate, more exuberant, and often more forgiving at the table.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Gamay buds early and can be productive, so yield control matters. It thrives on the granitic soils of Beaujolais, especially in the crus, where it can move from juicy and playful to structured and quietly serious. It’s also found in the Loire and a few other cool-to-moderate regions where freshness is easy to preserve.\u003c\/p\u003e\u003cp\u003eIn the glass, Gamay often shows red cherry, raspberry, cranberry, violet, pepper, and a bright, mouthwatering lift. Some versions are simple and gulpable; the best cru Beaujolais can be savory, mineral, and surprisingly ageworthy. It’s a grape we love for its ability to be joyful without being unserious.\u003c\/p\u003e\u003ch3\u003eGrolleau\u003c\/h3\u003e\u003cp\u003eGrolleau is an old Loire red grape, most closely associated with Anjou and Touraine. For a long time it was treated more as a workhorse for pale, easy rosĂ© than as a grape worth taking seriously, but that reputation has changed as more growers have started farming it carefully and bottling it on its own.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grolleau can be productive, so the better wines usually come from restrained yields and thoughtful handling. It tends to make naturally lighter-colored wines with fresh acidity and moderate alcohol, which makes it especially useful for the kind of Loire reds that feel bright, crunchy, and immediate rather than heavy.\u003c\/p\u003e\u003cp\u003eIn the glass, Grolleau often shows red cherry, raspberry, cranberry, black tea, pepper, and a little earthy or herbal edge. The best examples are light but not simple: juicy, savory, refreshing, and quietly distinctive.\u003c\/p\u003e\u003ch3\u003ePinot Noir\u003c\/h3\u003e\u003cp\u003ePinot Noir is one of the old noble red grapes of Burgundy, and still the variety most associated with the CĂŽte d’Or’s ability to translate small differences in site into meaningfully different wines. It’s been known under older names like Morillon, Noirien, and Auvernat, and its history reaches back to medieval northern France. Over time, the Pinot family produced or revealed a whole set of mutations — Pinot Gris, Pinot Blanc, Pinot Meunier, Pinot Teinturier, Pinot Noir PrĂ©coce — but Pinot Noir remains the central red expression.\u003c\/p\u003e\u003cp\u003eIn the vineyard, it’s famously sensitive. It buds early, so spring frost can be a real issue, and it ripens early enough that warm climates can push it too fast, leaving thin-skinned berries prone to shrivel and sunburn. It prefers temperate climates, calcareous-clay soils, and careful yield control. It’s also susceptible to mildew, botrytis, virus pressure, and plenty of other vineyard headaches, which is part of why great Pinot has such a fragile, hard-won quality.\u003c\/p\u003e\u003cp\u003eIn the glass, Pinot Noir is rarely about sheer power. At its best, it’s relatively pale, aromatic, and finely structured, with red-fruit notes like cherry and raspberry when young, often moving toward more savory, autumnal, earthy, mushroomy, or truffle-like tones with age. The better examples are compelling because they carry delicacy without feeling thin — fruit, perfume, texture, and place all held in a lighter frame.\u003c\/p\u003e","brand":"Beaune Imports","offers":[{"title":"Default Title","offer_id":49019878965499,"sku":"00077482","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/m9VyKCvq9zmpN5eEonR97sb8h36xy9zWgn4FcJObHU.jpg?v=1783704632"},{"product_id":"satellite-x-entity-of-delight-rocket-wrangler-rose-of-pinot-noir-pinot-gris-grenache-central-coast-ca-2023","title":"Satellite x Entity of Delight - 'Rocket Wrangler' - RosĂ© of Pinot Noir, Pinot Gris, Grenache - Central Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA killer new take on Pinot and Grenache from Crosby Swinchat! \nWe're always in love with Crosby's entity of delight wines and so proud we get to work with him on exciting collabs like this. \n\n\u003c\/p\u003e\u003cp\u003eIf you're wondering, just know this wine is LIGHTS OUT DELICIOUS! \u003c\/p\u003e\n\u003cp\u003eYUM! \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\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003ePinot Noir\u003c\/h3\u003e\u003cp\u003ePinot Noir is one of the old noble red grapes of Burgundy, and still the variety most associated with the CĂŽte d’Or’s ability to translate small differences in site into meaningfully different wines. It’s been known under older names like Morillon, Noirien, and Auvernat, and its history reaches back to medieval northern France. Over time, the Pinot family produced or revealed a whole set of mutations — Pinot Gris, Pinot Blanc, Pinot Meunier, Pinot Teinturier, Pinot Noir PrĂ©coce — but Pinot Noir remains the central red expression.\u003c\/p\u003e\u003cp\u003eIn the vineyard, it’s famously sensitive. It buds early, so spring frost can be a real issue, and it ripens early enough that warm climates can push it too fast, leaving thin-skinned berries prone to shrivel and sunburn. It prefers temperate climates, calcareous-clay soils, and careful yield control. It’s also susceptible to mildew, botrytis, virus pressure, and plenty of other vineyard headaches, which is part of why great Pinot has such a fragile, hard-won quality.\u003c\/p\u003e\u003cp\u003eIn the glass, Pinot Noir is rarely about sheer power. At its best, it’s relatively pale, aromatic, and finely structured, with red-fruit notes like cherry and raspberry when young, often moving toward more savory, autumnal, earthy, mushroomy, or truffle-like tones with age. The better examples are compelling because they carry delicacy without feeling thin — fruit, perfume, texture, and place all held in a lighter frame.\u003c\/p\u003e\u003ch3\u003ePinot Gris\u003c\/h3\u003e\u003cp\u003ePinot Gris is a pink-skinned mutation of Pinot, best known today through two very different identities: Pinot Grigio in Italy and Pinot Gris in Alsace and other richer styles. It’s part of the same Pinot family as Pinot Noir, Pinot Blanc, and Pinot Meunier, but it usually behaves as a white wine grape in the cellar.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Pinot Gris ripens relatively early and can build sugar quickly, which means style depends heavily on picking decisions and site. In cooler or earlier-picked versions, it stays fresh and crisp; in warmer or later-picked versions, it becomes fuller, spicier, and more textured.\u003c\/p\u003e\u003cp\u003eIn the glass, Pinot Gris can range from clean, citrusy, and light to rich, broad, and aromatic. Italian Pinot Grigio is often dry and straightforward, while Alsace Pinot Gris can show pear, peach, honey, smoke, spice, and a more substantial body. The best examples have enough acidity and savory detail to keep the richness in check.\u003c\/p\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49050321846523,"sku":"00077489","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/581cf6497e7fd7d8ec81956594595cc7.jpg?v=1783375365"},{"product_id":"domaine-sulauze-pitchounette-ros-of-grenache-counoise-mourv-dre-coteaux-d-aix-en-provence-fr-2025","title":"Domaine Sulauze - 'Pitchounette' - RosĂ© of Grenache, Counoise, MourvĂšdre - Coteaux d'Aix en Provence , FR - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e“Pithounette” can be interpreted as “sweet little one” or “cutie pie”. 2025 marks the inaugural cuvĂ©e of this sweet little micro-nĂ©gociant project from the “Sulauze Gang, ” aka Domaine de Sulauze’s vineyard employees. The “gang” has all banded together to combine their individual vineyard holdings into an exciting new range of organically farmed, approachable and affordable Provençal wines that are true of place.\nDirect press rosĂ©, fermented with native yeast in a temperature-controlled tank. Unfiltered, unfined, very lowdose SO2.\nThis fruit is grown on employee-owned vineyards in an adjacent valley in St Martigues that they farm organically.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic and Biodynamic\nAccording to Guillaume and Karina LefĂšvre, \"Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared.\" And so it is at the annual raucous pig roasts where the bounty of the vineyard \u0026amp; cellar, brewery \u0026amp; hop yard, bakery \u0026amp; mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and MourvĂšdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvĂ©e. The domaine’s single parcels are ploughed by horse. \nhttps:\/\/www.domainedesulauze.com\/\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e\u003ch3\u003eCounoise\u003c\/h3\u003e\u003cp\u003eCounoise is a southern RhĂŽne red grape, best known as one of the permitted varieties in ChĂąteauneuf-du-Pape but increasingly interesting on its own. It tends to bring freshness, spice, and aromatic lift rather than density or sheer power.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Counoise can be useful in warm regions because it holds acidity and adds a lighter, more fragrant register to blends. As a varietal wine, it often works best when the winemaking preserves its brightness rather than trying to force too much extraction.\u003c\/p\u003e\u003cp\u003eIn the glass, Counoise often shows red cherry, raspberry, cranberry, pepper, herbs, and a lightly savory, earthy edge. It’s usually medium-bodied or lighter, with lively acidity and gentle tannin, making it one of the more drinkable and quietly charming RhĂŽne grapes.\u003c\/p\u003e\u003ch3\u003eMourvĂšdre\u003c\/h3\u003e\u003cp\u003eMourvĂšdre is a late-ripening Mediterranean red grape, especially important in Bandol, the southern RhĂŽne, Spain, and warm coastal regions around the world. In Spain it’s usually called Monastrell, and in Australia it has often been known as Mataro. It’s frequently blended with Grenache and Syrah, but in the right places it can stand powerfully on its own.\u003c\/p\u003e\u003cp\u003eIn the vineyard, MourvĂšdre needs heat and a long season to ripen properly. It likes warm, dry conditions, often near the sea, and can struggle in cooler or wetter climates. When it ripens fully, it brings deep color, tannin, and a distinctly savory dimension.\u003c\/p\u003e\u003cp\u003eIn the glass, MourvĂšdre tends toward dark fruit, black plum, dried herbs, leather, earth, game, and spice. It can be firm and brooding in youth, but the best versions develop real complexity with age. We like it most when the richness is matched by freshness and the wine keeps its wild, savory edge.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49099021680891,"sku":"00077645","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ODNBvYaMue0zuUgubZpVhloKgPVm7-2ttA90G9Xzo90.jpg?v=1785031404"},{"product_id":"railsback-freres-rose-of-cinsault-bandol-provence-fr-2024","title":"Railsback FrĂšres - RosĂ© of Cinsault - Bandol, Provence, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Cinsault grape variety, has a long and fascinating history. Its origins can be traced back to the southern region of France, specifically in the Languedoc-Roussillon area. Cinsault is believed to have been cultivated there for several centuries, with records dating back to the 16th century.\n\n\u003c\/p\u003e\u003cp\u003eTerroir\u003cbr\u003eCinsault's adaptability and resilience made it a favored grape variety in warm and arid climates. Its ability to withstand heat, drought, and various soil types contributed to its widespread cultivation in regions such as the Mediterranean basin.\u003c\/p\u003e\n\u003cp\u003eIn the vineyard\u003cbr\u003eCinsault grape berry is known for its attractive dark blue-black color, medium size, and thin skin.\u003c\/p\u003e\n\u003cp\u003eHarvest\u003cbr\u003e15 of August\u003c\/p\u003e\n\u003cp\u003eWinemaking\u003cbr\u003eDirect pressing to extract the juice without extended skin contact. The grape skins are separated from the juice quickly, resulting in a lighter color and more delicate flavors.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eRailsback FrĂšres began as a rosĂ© project in 2015 by brothers Lyle and Eric Railsback, who call their rosĂ© “Les Rascasses” (scorpion fish in French) as an homage to Lulu Peyraud. Lulu was the proprietress of Domaine Tempier in Bandol, maker of their favorite rosĂ© in Provence. Lyle did National Sales for French importer Kermit Lynch for twelve years before leaving to focus on this Santa Ynez project. His brother Eric started Lieu Dit wines in Santa Barbara, inspired by wines of the Loire valley, and owns Verve Wine in NYC, Chicago, and San Francisco.\u003cbr\u003e“Eric approached me when he found access to some MourvĂšdre, Carignan and Cinsault in Santa Ynez,” says Lyle Railsback, “and we produced our first rosĂ© with the ‘original recipe’ of Bandol: direct-to-press, vinified and aged in old wood, and with malolactic completed. Two years later we partnered with Presqu’ile Winery in Santa Maria, where we now make the wines using only wild, native yeast fermentation. In addition to our dry rosĂ©, we also now make small-lots of other Southern French grape varieties, including Vermentino, Carbonic Carignan (Ă  la Maxime Magnon in CorbiĂšres), an inky red MourvĂšdre, and Syrah from Bien Nacido that’s made entirely without the use of SO2.”\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eCinsault\u003c\/h3\u003e\u003cp\u003eCinsault is a Mediterranean red grape with a long history in southern France, North Africa, and parts of the eastern Mediterranean. It’s often used in blends, especially with Grenache, Syrah, MourvĂšdre, and Carignan, but it can also make beautiful varietal wines when treated gently.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cinsault is productive, drought-tolerant, and well suited to warm, dry climates. Because it can crop heavily, quality depends on thoughtful farming and restraint. It has also been important historically as a table grape and as a parent of Pinotage, the South African cross with Pinot Noir.\u003c\/p\u003e\u003cp\u003eIn the glass, Cinsault tends to be pale, fragrant, and easy on its feet, with red fruit, flowers, spice, and soft tannins. It’s often used to bring perfume and lift to blends, but the best standalone versions are lovely precisely because they don’t try too hard. Light, fresh, and quietly aromatic is usually the sweet spot.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49105604182267,"sku":"00077649","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/987cedbb796a9a0754aa4775283ab73a.jpg?v=1785030879"},{"product_id":"roquefort-sunlume-rose-of-grenache-syrah-cinsault-rolle-provence-fr-2025","title":"Roquefort - 'Sunlume' - RosĂ© of Grenache, Syrah, Cinsault, Rolle - Provence, FR - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eIf you love Roquefort's Corail you're gonna love this\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePerfect Provençal RosĂ©!\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe ChĂąteau de Roquefort is ideally located in the CĂŽtes de Provence appellation area, between the Sainte Baume massif, reaching an altitude of 1,042 meters, and the world-famous National Park of the Calanques. The landscape is characterized by high plateaus, where vine cultivation is carried out organically (certified in 2006) and biodynamically at an altitude of 390 meters, nestled in an imposing rocky circus on terraces with clay-limestone soils.\nIt is in this wild environment that CĂ©dric and Violaine chose to embark on the winemaking adventure. The terroir is precious, thanks to a microclimate created by the altitude and the North\/Northwest exposure of the plots, bringing a lot of freshness to the wines. Today, around 30 hectares contribute to the production of carefully crafted cuvĂ©es, sold across the globe.\nThrough their cultivation choices, CĂ©dric, Margaux, and Baptiste pay special attention to the respect of nature, from the grafting method to the harvest. Currently, nearly 40% of the planted surface comes from in-place grafting, with a careful selection of grafts.\nFive emblematic cuvĂ©es are produced there, two reds: Les MĂ»res and Gueule de Loup; two whites: Les GenĂȘts and Petit SalĂ©; one rosĂ©: Corail. In some years, when the climate allows it, an exceptional cuvĂ©e may emerge. These are unique wines, not always similar from one year to the next. They share a common thread of freshness, regardless of color, making them quite joyful.\nThese are wines to be enjoyed with an open heart!\nLet's love, drink, and live!\n\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache\u003c\/h3\u003e\u003cp\u003eGrenache is one of the great Mediterranean red grapes, central to the southern RhĂŽne, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like ChĂąteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.\u003c\/p\u003e\u003ch3\u003eSyrah\u003c\/h3\u003e\u003cp\u003eSyrah is a northern RhĂŽne grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like CĂŽte-RĂŽtie, Hermitage, Cornas, and Saint-Joseph, but it has traveled widely, especially to Australia, California, South Africa, and parts of the Mediterranean.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Syrah tends to like warmth, but not excessive heat. In cooler sites it can be peppery, floral, and lifted; in warmer places it becomes darker, richer, and more generous. It has relatively small berries and can produce wines with deep color, good tannin, and a strong savory profile.\u003c\/p\u003e\u003cp\u003eIn the glass, Syrah often shows black fruit, violet, black pepper, olive, smoke, meat, and spice. The best examples have density without feeling clumsy — dark-fruited and structured, but still aromatic and full of detail. We tend to love Syrah when it keeps that savory edge and doesn’t lose its freshness.\u003c\/p\u003e\u003ch3\u003eCinsault\u003c\/h3\u003e\u003cp\u003eCinsault is a Mediterranean red grape with a long history in southern France, North Africa, and parts of the eastern Mediterranean. It’s often used in blends, especially with Grenache, Syrah, MourvĂšdre, and Carignan, but it can also make beautiful varietal wines when treated gently.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cinsault is productive, drought-tolerant, and well suited to warm, dry climates. Because it can crop heavily, quality depends on thoughtful farming and restraint. It has also been important historically as a table grape and as a parent of Pinotage, the South African cross with Pinot Noir.\u003c\/p\u003e\u003cp\u003eIn the glass, Cinsault tends to be pale, fragrant, and easy on its feet, with red fruit, flowers, spice, and soft tannins. It’s often used to bring perfume and lift to blends, but the best standalone versions are lovely precisely because they don’t try too hard. Light, fresh, and quietly aromatic is usually the sweet spot.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49159693074683,"sku":"00077887","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c8c56a821a61eea110366c788ab6660.jpg?v=1786155304"}],"url":"https:\/\/satellitesb.com\/collections\/rose.oembed?page=2","provider":"Satellite SB","version":"1.0","type":"link"}