{"title":"Low Inventory Clearance!","description":"\u003ch1 style=\"text-align: center;\"\u003e🙌 \u003cspan style=\"text-decoration: underline;\"\u003eHelp Us Make Room for More Wine!\u003c\/span\u003e 🙌\u003c\/h1\u003e\n\u003ch3 style=\"text-align: center;\"\u003eWE MARK DOWN ALL LAST BOTTLE INVENTORY -10%! \u003c\/h3\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSTACKS WITH 3+ \/ 6+ \/ 12+ BOTTLE DISCOUNTS!\u003c\/h3\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003eLast bottles, closeout deals, and wines we’d rather see on your table than sitting lonely on our shelf. These are limited, changing, and very much while-they-last — natural wine, sake, cider, and other Satellite picks at friendly prices.\u003c\/p\u003e\n\u003c!----\u003e","products":[{"product_id":"crush-it-kamp-tal-gruner-veltliner-spear-vineyard-santa-rita-hills-ca-2020","title":"Crush It - 'Kamp-Tal' - Grüner Veltliner - Spear Vineyard, Santa Rita Hills, CA - 2020","description":"\u003cp\u003eBackground\u003cbr\u003eWe chose to source our grapes from Spear Vineyard in Sta. Rita Hills in the heart of Santa Barbara wine country. The vineyard is certified organic and meticulously farmed. Due to the cooler climate in the AVA, Grüner Veltliner grows very well in the Sta. Rita Hills and is planted in many vineyards in the region.\u003c\/p\u003e\n\u003cp\u003eVintage\u003cbr\u003eThe 2020 vintage started with cooler temps and some late rains in March and April. The slower start proceeded bud break, but the milder temps and low winds facilitated a strong fruit set and ample yields. Due to the\u003cbr\u003elow rolling hills the grapes were well protected and ripened through till\u003cbr\u003emid-September.\u003c\/p\u003e\n\u003cp\u003eSensory Notes\u003cbr\u003eNot unlike the Austrian region that this wine is named after, our Grüner Veltliner is unfiltered and unfined. Deep complex yellow in color, the glass is rife with white flowers, white pepper, and yellow apple. Highlighted by a streak of mineral driven acidity, the palate has notes of meyer lemon and a hint of spice. Then it pleasantly rounds out to a bright clean finish.\u003c\/p\u003e\n\u003cp\u003eVinification: Foot stomped and left on the skins for 4 hours. Pressed directly into neutral oak barrels, fermented by native yeasts. No sulfur added through fermentation.\u003cbr\u003eÉlevage: Aged for 8 months in neutral French Oak barrels, on its gross lies.\u003cbr\u003e43 Cases Produced\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43232415908091,"sku":"00073388","price":44.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d0056048c78c0c1c61396156317ad836.jpg?v=1656470153"},{"product_id":"scar-of-the-sea-rancho-tepusquet-solera-chardonnay-santa-maria-valley-ca-nv","title":"Scar of the Sea - 'Rancho Tepusquet - 'Solera'' - Chardonnay - Santa Maria Valley, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/scar_of_the_sea\" target=\"_blank\"\u003e\u003ch4\u003e@scar_of_the_sea\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera blend of Chardonnay was established in 2014. Its composition is made up of 50% Solera base, built over time from 2014-2019 which have been aged together in 500L barrels and the other 50% is 2020 Old Vine Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time that I am extremely proud of.\nThink salted almonds, lemon cake, \u0026amp; caramelized rock candy | 48 cases produced | 12% alcohol\n---\nScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.  \nThe 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.  \nScar 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. \n\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\nThe Central Coast offers us the opportunity to live, work, and play by the sea, which 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.\n\nScar 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\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":43706613956859,"sku":"00073575","price":86.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/f9caa40fc6bcc7d2208b9a305389592f.jpg?v=1663373149"},{"product_id":"claire-naudin-le-clou-34-aligot-burgundy-fr-2020-1500ml","title":"Claire Naudin - 'Le Clou 34' - Aligoté - Burgundy, FR - 2020 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn incredibly rare and wonderful wine made from old vine Aligoté from 6 organically farmed plots around her home. \nThe top wine of the Ferrand-Naudin estate, this wine is amongst the purest and finest expressions of Aligoté in the world. We are so proud to have this allocation back for another vintage. \nThink about the best possible cburgundian chardonnay, then make it better: that's le Clou Aligoté!\n---\nClaire Naudin, Domaine Naudin Ferrand\nBurgundy, Magny-lès-Villers\nThe village of Magny-lès-Villers boasts an exceptional location: it is indeed the only village of the Hautes-Côtes which straddles the boundary between the two appellations of Bourgogne Hautes-Côtes de Beaune and Bourgogne Hautes-Côtes de Nuits. The domain covers about 22 hectares of vineyard, with some prestigious parcels in: Aloxe, Ladoix, Echezeaux, and Nuit St Georges.\n“Many generations of winemakers have built our domain. One after the other, they knew how to work the vine and express the best of the fruit. Each new generation has been a source of renewal and dynamism, of questioning and new projects.”\nClaire had often dreamed of making wine, but needed to come to the decision in her own time. After studying geology and agronomy, she travelled and worked in vineyards in both Australia and New Zealand before returning home.\n“You need to want to become a winemaker, not have it thrust upon you.”\nClaire Naudin officially took the Domaine Naudin Ferrand in 1994, and quickly shaped it to her own personality and style. She believes in sustainable winemaking and refuses standardization, favoring a viticulture and a constant questioning of \"chemical\" practices. She avoids chemicals in the vineyard, not only because they affect soil quality in the long-term and because she feels they are detrimental to the health of vineyard workers.\nShe’s argued with appellation standards for years, feeling that some of the rules are detrimental to the quality of wine. Her wines are deeply rooted in Burgundian tradition and they carry all of her sensitivity, and the promise of a better future. As a woman winemaker and passionate mother of three, she wants to perpetuate what she has received.\n“My wine will no longer be trapped in a ‘small’ label. The ‘Burgundy white grape’ has been drawn down, overused- and even despised by many colleagues who have forgotten how it could still be quite pleasurable. So I will lift this wine up, and I will go beyond what the label would allow me.”\nOver the course of 16 years, Claire has worked hard to implement the following standards:\n    - lower yields\n    - improved trellising\n    - improving the maturity and health of the grapes\n    - sorting draconian when it's not enough\n    - removing unnecessary or disrespectful handling of the soil\nShe works as natural as possible, focusing on sustainable viticulture. She also uses natural yeasts, as opposed to cultured ones, and the cellar is gravity-fed, meaning grapes are not damaged before they ferment. No filtration or fining is carried out, as she prefers to rack the wine a few extra times before bottling. This means fewer traces of additives and a more natural wine.\nAnd while Claire works organically, she’s purposefully not certified. She believes the organic accreditation can lead to a standardization of wine, something she is keen to avoid. Instead, Claire seeks to express her freedom from these designations, embracing her independent spirit and the purest love of her craft.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eAligoté\u003c\/h3\u003e\u003cp\u003eAligoté is Burgundy’s other important white grape, long overshadowed by Chardonnay but increasingly valued for its freshness and directness. It has deep roots in Burgundy and can be especially compelling when grown from old vines or in limestone-rich sites.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Aligoté generally keeps high acidity and ripens earlier than Chardonnay. It was historically planted in less prestigious sites, but careful growers have shown that it can transmit place and make serious, ageworthy whites when treated with the same attention as more famous varieties.\u003c\/p\u003e\u003cp\u003eIn the glass, Aligoté often shows lemon, green apple, white flowers, herbs, and a chalky or saline edge. It’s usually leaner and more linear than Chardonnay, with a brisk, mouthwatering quality that makes it especially good with simple, salty, and fresh foods.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":43856801300731,"sku":"00073617","price":128.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d8f4d64d6fec98a51c1d5cbfaccc5dc1.jpg?v=1665101063"},{"product_id":"julien-sunier-gamay-fleurie-beaujolais-fr-2020-1500ml","title":"Julien Sunier - Gamay - Fleurie, Beaujolais, FR - 2020 - 1500ml","description":"\u003cp\u003eSite \u0026amp; Vines: Up until 2018 vintage: 1.85 ha in the place called \"Niagara\" and 2 ha additional parcels. Niagara is the original parcel Julien started to farm in 2008 and has 80-120+ year old vines on sheer pink granite, oriented south. At 570 meters it is one of the highest elevation Cru sites and also one of the most difficult to farm.\nStarting with 2018, Fleurie will come from 2 complimentary parcels - the lower lying \"Grand Très\" which will bring roundness \u0026amp; a generosity of fruit and the higher elevation \"la Tonne\" (450 meters) which sits on an exceptional granite base and will bring freshness, acidity and depth of minerality. Steeply sloped, this parcel is impossible to mechanize and will be worked by hand.\nWinemaking \u0026amp; Aging:   Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D'Or.\nAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost. Minimal sulfur at bottling.\nNotes:  Julien's Fleurie always has an elegance and filigreed quality to it, in more classic vintages it is often like licking floral tinted granite.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45473568194811,"sku":"00074898","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/431d8618aaae27a2670f59aa851bd479.jpg?v=1711679636"},{"product_id":"phelan-farm-savagnin-chardonnay-cambria-san-luis-obispo-county-ca-2021","title":"Phelan Farm - Savagnin, Chardonnay - Cambria, San Luis Obispo County, CA - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is a wine that stopped me in my tracks. I stopped dead in the middle of tasting and just considered that the liquid in my mouth was amongst the most delicious things I had ever tasted. \n\nRaj Parr's team in Cambria is doing something so special with complete and utter focus on making things that are good. Good for the lad, good for the people, good for their mouths. It's a crazy good project and I can vouch personally that the cost of admission for this wine is low for the quality in the bottle. \n\nGanevat from California. I can't think of a more relevant comparison. It's exceptional and we have a single case. Don't miss it. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe roots of Phelan Farm stretch back to the founding of the Phelan family homestead a few miles from the Pacific on Steiner Creek in 1851, just after California became a state. Inspired by his land’s potential to grow great grapes, Greg Phelan planted Chardonnay and Pinot Noir vines on their own roots in 2007, choosing four sites within the farm best suited to viticulture.\n\nMy introduction to Greg and Phelan Farm ten years later sparked a new vision for the vineyards focused on creating a healthy ecosystem for the vines through regenerative farming practices. To support this model, I focused on diversifying the vineyards with a selection of cool-climate vines from all over Europe—particularly the Jura and Savoie—while retaining many of the original plantings. Today, through some of the varietals may be different, the vineyards all retain their original names to pay homage to the Phelan family.\n\nPHELAN FARM GEOLOGY SUMMARY\nby Brenna Quigley\nThe vineyards at Phelan Farm are nestled along the narrow banks of Steiner Creek, which separate two distinct geologic terranes on either side of the drainage.\nA steep ridge, with a sheer vertical cliff face looms over the vineyards on the south side of the creek. This entire ridge is made up of the hard, white, fine-grained Cambria Felsite. This is a mysterious ‘felsic’ volcanic rock, somewhere between rhyolite and tuff. The Cambria felsite is hard and sharp, causing it to form the dramatic cliff face that defines Phelan Farm. The volcanic event that formed the Cambria felsite is related to the volcanism that formed the 9 sisters of SLO County, and represents the short-lived volcanic event that shaped this area approximately 20 million years ago (Oligocene).\nThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mélange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mélange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mélange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\nThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mélange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\nRock unit descriptions from USGS Map Descriptions (2014).\nSANTA LUCIA RANGE BLOCK\nCambria Felsite (Oligocene) White, welded, vesicular feldspar-quartz-pumice tuff; laminated, thick-bedded quartz-feldspar-biotite tuff (some euhedral biotite); and white and gray, hard rhyolite and dacite felsite. East of the map area (Cypress Mountain 7.5 ́ quadrangle), in roadcuts along Highway 46, this unit also includes black-weathering maroon amygdaloidal basalt with green serpentinite(?) xenoliths and green mineralization, white-weathering green tuff including lenses of silicified breccia, obsidian and flow-banded gray glassy rhyolite, and greenish-gray tuff breccia with boulders of red jasper. See Ernst and Hall (1974) for a detailed description of this unit. The felsite has been correlated with the Morro Rock-Islay Hill intrusive\/volcanic complex southeast of the map area (Ernst and Hall, 1974), which has yielded K-Ar ages between 22.7±0.9 and 28.0±1.0 Ma (Turner, 1968; Hall and others, 1966; Buckley, 1986) and more recently an 40Ar\/39Ar age of 26.5–27 Ma (cited in Cole and Stanley, 1998). Ernst and others (2011) used U-Pb ages from zircons to date Cambria Felsite at 27 Ma. The Oligocene age is consistent with stratigraphic position beneath the fossiliferous Vaqueros Sandstone and correlation with the Oligocene rocks to the southeast\nFRANCISCAN COMPLEX\nKfm Mélange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mélange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mélange in the map area\n\nWe acknowledge with deep respect that we are only the latest in a long line of stewards of this land. The known human history of our part of the Central Coast begins with the indigenous peoples who thrived in small communities for thousands of years, fishing, hunting and gathering food in the forests that once blanketed this land. Their descendants today call themselves Te'po'ta'ahl or, “People of the Oaks,” in honor of their ancestors’ staple food of acorns. They actively managed the landscape to better provide for their needs, using controlled burns to clear the ground beneath nut-bearing trees and cultivating food and medicinal plants near villages. An important coastal community, located on Santa Rosa Creek near today’s Cambria, was called Tsetacol. Their way of life changed dramatically in the late 1700s with the arrival of Franciscan Friars seeking converts to Christianity on behalf of Imperial Spain. The nearby Missions of San Luis Obispo and San Miguel Arcangel, constructed and maintained with coerced native labor, housed the first vineyards planted in today’s San Luis Obispo County. Wine for sacramental and commercial purposes was made from a vine, now known as Mission, imported to the Americas in the 1600’s from the Canary Islands and still grown in California today.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSavagnin\u003c\/h3\u003e\u003cp\u003eSavagnin is one of the Jura’s defining white grapes and a variety with deep roots across the alpine and eastern French wine world. It’s best known for its role in sous voile wines and Vin Jaune, but it can also make vivid, dry, topped-up whites with real tension and character.\u003c\/p\u003e\u003cp\u003eIn the vineyard and cellar, Savagnin is valued for acidity, structure, and its ability to carry both oxidative and non-oxidative styles. Under flor-like veil aging it develops the nutty, curry-spice, saline complexity associated with classic Jura; made ouillé, it can be bright, mineral, and direct.\u003c\/p\u003e\u003cp\u003eIn the glass, Savagnin can show lemon, green apple, quince, walnut, curry leaf, smoke, salt, and firm acidity. The best examples are intensely savory and food-friendly, with a mountain-wine clarity that can feel both rustic and precise.\u003c\/p\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45704400306427,"sku":"00074979","price":109.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/17620347ccec0bf1b0fc610e8ba260bd.jpg?v=1712968608"},{"product_id":"natural-coast-festival-2024-screen-printed-poster-by-remy-giannico","title":"Natural Coast Festival 2024 - Screen Printed Poster by Remy Giannico","description":"\u003cp\u003e\u003cem\u003eArtwork \u0026amp; Screen Printing \u003ca href=\"https:\/\/www.naturalcoastwinefest.com\/products\/www.legend-maps.com\" rel=\"noopener\" target=\"_blank\"\u003eRemington A Giannico\u003c\/a\u003e - Artist \/ Geographer \/ Wine Mind\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProceeds from poster sales go to support the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.google.com\/url?sa=t\u0026amp;rct=j\u0026amp;q=\u0026amp;esrc=s\u0026amp;source=web\u0026amp;cd=\u0026amp;cad=rja\u0026amp;uact=8\u0026amp;ved=2ahUKEwj-wonWnK3-AhWcKEQIHQUMBugQFnoECB4QAQ\u0026amp;url=https%3A%2F%2Fwww.whitebuffalolandtrust.org%2F\u0026amp;usg=AOvVaw3Dq8r-gZR-0-SozEaEoRPQ\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.google.com\/url?sa=t\u0026amp;rct=j\u0026amp;q=\u0026amp;esrc=s\u0026amp;source=web\u0026amp;cd=\u0026amp;cad=rja\u0026amp;uact=8\u0026amp;ved=2ahUKEwj-wonWnK3-AhWcKEQIHQUMBugQFnoECB4QAQ\u0026amp;url=https%3A%2F%2Fwww.whitebuffalolandtrust.org%2F\u0026amp;usg=AOvVaw3Dq8r-gZR-0-SozEaEoRPQ\"\u003eWhite Buffalo Land Trust\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand their essential conservation work in the central coast :)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e21'x28' - Screen printed by hand on high end poster stock -\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOnly 50 produced!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSingle Print Run... never to be printed again! \u003c\/p\u003e\n\u003c!----\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46120788099323,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/IMG_4884.jpg?v=1717964425"},{"product_id":"bitoque-en-tinaja-negra-criolla-camargo-cinti-valley-bo-2022","title":"Bitoque - 'En Tinaja' - Negra Criolla - Camargo, Cinti Valley, BO - 2022","description":"\u003cp\u003eNegra Criolla Tinaja 100% Negra Criolla (aka Listán Prieto or País) from 100-200-year-old untrained, ungrafted vines that climb up the sides of the local Pink Peppercron trees. The soils are sand and the vines are at 2300-2400m. Grapes were harvested by hand, destemmed and fermented in ancient clay tinajas without temperature control. After fermentation, the wine was moved to rest for 4 months in a 500L steel tank and bottled without fining, filtering, or sulfur addition 4 months later.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThree hours into the mountains from the southern city of Tarija en route to Potosi, the Cinti Valley is among the highest growing regions in the Americas. Located in the Andean region in the southwest of Bolivia at 2400 meters above sea level, many of the country's vineyards grow in locations more than a mile high. The land-locked country is home to a huge variety of terrain and climates with a high level of biodiversity. It is partly due to this difficult terrain that Bolivia’s wine production has yet to catch up to other countries in South America, and mostly that conventional wineries choose to grow and produce international varietals that are not indigenous to the land. When the Spanish colonized Bolivia, they left behind vines of Negra Criolla and Moscatel de Alejandria. Even after the war, the Spaniards returned in an attempt to take the vines back, yet they were unsuccessful. \nToday, these ancient ungrafted vines are farmed by local farmers. The vines climb up the abundant Pink Peppercorn (Schinus molle) trees, whose canopies protect them from the intense, high altitude sun. The dry climate and the age of the hardy, well-adapted vines make chemical treatments and heavy pruning unnecessary. Bitoque focuses on these old vines to produce Negra Criolla (also known as Listan Prieto in the Canary Islands or Pais in the Western Hemisphere), Moscatel de Alejandria, and an indigenous natural hybrid cross of the two known as Vischoqueña. In the cellar, the wines are made simply and without machines; macerations are short, alcohol levels are low, and no additives are employed. \nBitoque began as a collaborative effort with Alejandro’s late father Herland Medina, a Bolivian native, who searched for ancient vineyards that met Alejandro’s specifications. After searching for vines that met their requirements, they discovered that there was a bounty of old vines to work with. The project began in 2018 with its first vintage in 2019.\nAlejandro Medina is the Owner and Managing Partner at Bibi Ji, Santa Barbara’s first modern Indian restaurant and natural wine bar, JuiceBox, a low-intervention wine distribution company in Colorado, and makes his own wine in Bolivia under the label Bitoque. Having traveled to Bolivia since a newborn, it is the inspiration from his homeland to make these wines and share them with the world. Bitoque is the first natural wine from Bolivia to come to the US after years in the making. \nHaving grown up in Santa Barbara, he has strong ties to the region and its food and wine industry. At just 38 years old, Medina has become a fixture in the local Santa Barbara restaurant community. In 2018, Medina partnered with James Beard award-winning sommelier Rajat Parr to open Bibi Ji, a restaurant offering an approachable and modern twist on traditional Indian cuisine, in Santa Barbara. The now Michelin-recognized and critically acclaimed restaurant opened in February of that year. The wine program reflects the beliefs and ideologies of the two, only offering rare, honest, and non-intervention wines. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46396831826171,"sku":"00075567","price":63.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f6e1727a84e69405eb677a860fb8ea7e.jpg?v=1723584231"},{"product_id":"ashkahn-avila-bassi-vineyard-pinot-noir-avila-beach-slo-coast-ca-2023","title":"Ashkahn - 'Avila - Bassi Vineyard' - Pinot Noir - Avila Beach, SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThink about the coldest beach you've ever been to. Imagine the smells, the crisp chill in the air, the daunting fog lingering off the shore, the scent of kelp and tide pools waft by... someone is mashing cherries on the beach. The flavors marry in your mind, you salivate in the saltiness of the imagined fruit. That's Bassi Pinot from Avila Beach. For our money: the coldest most coastal commercial vineyard in CA. IT IS EXTREME AND IT IS AWESOME! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Legend!!!\nASHKAHN (pronounced ash-con) is the multidisciplinary studio \u0026amp; company of artist to the stars, stationery prince, wine maker, and all around bon vivant, Ashkahn Shahparnia. He lives and works in Los Angeles CA. \nSome of his interests include: bananas, the movie Amadeus, tequila, Charles Bukowski, John Coltrane and Melissah. He has been featured in Interview Magazine, Paper Magazine, The New York Times \u0026amp; Taschen to name a few. In 2011 he was nominated by Print Magazine’s prestigious Top 20 Under 30. Ashkahn also has a line of greeting cards and stationery that is sold in more than 500+ stores worldwide. He recently released his first wine, a 2020 Chardonnay named \"LOU\".\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46523889451259,"sku":"00075643","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e9cad4d1f3970e868d864a78b5e0fbd.jpg?v=1726876666"},{"product_id":"jamiee-motley-argillet-mondeuse-rancho-coda-vineyard-sonoma-ca-2021","title":"Jamiee Motley - 'Argillet' - Mondeuse - Rancho Coda Vineyard, Sonoma, CA - 2021","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/jaimeemotleywines\" target=\"_blank\"\u003e\u003ch4\u003e@jaimeemotleywines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredibly precise and driving red that marries a little bit of blue fruit with a mountain of minerality, light bodied, boney structure, and elegance.. It's a serious wine. A wine that will age, and a hell of a great pairing for our March Wine Club with Domaine Labée Mondeuse. (This is the more serious of the two... somehow Jaimee pulls the Haut Savoie right out of Sonoma Valley. Wow)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Practicing Organic\n- 100% Mondeuse\n- Rancho Coda Vineyard (Sonoma County AVA)\n- Sedimentary Sonoma formation soils\n- 800 ft. elevation\n- Native yeast fermentation in stainless steel tanks\n- 100% whole cluster\n- Aged 18 months in neutral 500L Stockinger barrels\n- 12% abv\n\n\u003c\/p\u003e\u003cp\u003eVinous\u003cbr\u003eScore: 92\u003cbr\u003eDate: 2023-06-01\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJaimee’s career in wine began on the restaurant floor—most notably at San Francisco’s RN74, a wine bar that defined a generation (of wine professionals and wine drinkers alike) and a space in which many of today’s prominent voices in wine were first cultivated under Rajat Parr. Her studies continued in harvest-time cellars of both the Northern and Southern Hemispheres, and in 2015, she began working as an assistant winemaker at Pax Wine Cellars.\u003cbr\u003eAnd it was here in Pax Mahle’s winery that her own eponymous endeavor took shape. Host to six small wineries (including our own Pax and RAEN), the Pax cellar in Sebastopol fosters many of the ideals that drive today’s most exciting projects: curiosity, intrepidness, rigorous experimentation, and, of course, healthful and responsible winemaking and wine-growing. It is a space that hums with collaboration but rewards independence.\u003cbr\u003eAt present, Jaimee works with three varieties: Chenin Blanc, Mondeuse, and Cabernet Sauvignon (an autumn release). Sharing a winemaking space has allowed her to turn her focus toward wine-growing, with the ultimate intention to acquire vineyards of her own.\u003cbr\u003eMost poignantly, Jaimee’s work reminds us that California wine is not one thing—and never has been.\u003cbr\u003eIt is thought-provoking and joyful. Each glass poured is a retelling of history: of a variety; a vineyard; and an industry that has navigated Prohibition, the tumult of consumer trends, drawn and redrawn borders, and more than one pandemic. And it is a prism—a projection, at once, of a time and place and a winemaker’s hand.\u003cbr\u003eWhat’s more, a given variety (say, Mondeuse or Chenin blanc) has likely confronted a varied and meandering history—its genetic code the constant. Mondeuse, for one, spent the late-19th century hidden beneath a brand name – Crabb’s Black Burgundy, named for Hiram Crabb, founder of To-Kalon and steward of the country’s largest collection of vinifera – and beneath that, a mislabel as Refosco. For much of the 1980s, Chenin Blanc was the most widely-planted white variety in California—ceding this title to Chardonnay. It simultaneously thrived as a nameless contributor to mass-produced jug wine and as an early varietally-designated offering (in various styles) from the likes of Chappellet, Chalone, Durney, and Sterling.\u003cbr\u003eJaimee’s work has the uncanny ability to encompass the pioneering spirit of California—ever-constant throughout the viticultural history of California, and present still in today’s exceptional new entries. From Mendocino to the Sierra Foothills to Santa Maria, her wines sensitively revisit two oft-forgotten varieties of California and provide expressions faithful to the fruit and its origins. The wines are at once classic – nuanced, alluring, resolute – and all her own.\u003cbr\u003e-Skurnik Wine Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46938611679483,"sku":"00075885","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5bc4255b49e0ba9b738907babe121e84.jpg?v=1739931075"},{"product_id":"julien-sunier-gamay-regnie-beaujolais-fr-2022-1500ml","title":"Julien Sunier - Gamay - Régnie, Beaujolais, FR - 2022 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003ePerfect brunch\/lunch red by one of my fave Bojo producers. Julien's wines bridge the serious with the fun and it's all built on a magic terrace of great, honest farming and minimal intervention. Super fun, sexy, and exciting. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSite \u0026amp; Vines: 3 ha of old vines on sandy granite, at the foot of the Côte de Py, just outside of Morgon.\nVinification \u0026amp; Elevage:  Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. Partial carbonic fermentation. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.\nAging: aged primarily in neutral French barrels, occasionally with a small percentage of concrete. \nNotes:  A prime site for the often overlooked Cru of Régnié, which gives a certain depth of character and presence to the wine vintage in and vintage out. That said, Régnié remains the most immediately approachable of Julien's 3 crus with a certain softness and upfront juiciness. \n---\nCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47045013242107,"sku":"00075964","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1453.jpg?v=1743213554"},{"product_id":"domaine-laustral-pourpre-cabernet-franc-chenin-blanc-grolleau-gris-loire-valley-fr-2021-1500ml","title":"Domaine l'Austral - 'Pourpre' - Cabernet Franc, Chenin Blanc, Grolleau Gris - Loire Valley, FR - 2021 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredibly subtle and elegant - if unusual - blend. A 'Super Loire' of Chenin, Cab Franc, and Grolleau Gris. Not the typical suspects when you think of a Loire blend! \nWe've got red, we've got white, we've got in between! All with time blended together aging quietly in a single amphora. It takes on the subtle clay texture of the vessel. \n\n\u003c\/p\u003e\u003cp\u003eChillable or not, the wine is so elegant and loves to be at a cellar temp at most. \u003c\/p\u003e\n\u003cp\u003eThink crushed strawberries and the most wonderful cherries - a little black tea, a soft lingering hint of drying hay in a loft (but no horse to be smelled!). This wine is. a. total. delight. \u003c\/p\u003e\n\u003cp\u003eSomewhere on the light side of perfectly elegant red - with a texture that somehow leans skin contact white. \u003c\/p\u003e\n\u003cp\u003eWe really love it and got the last 5 bottles of the vintage in CA! When it's gone, it's gone!\u003c\/p\u003e\n\u003cp\u003e✌️\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\u003eLaurent is originally from the Alps, and Pauline from Brittany. They met at engineering school; he is a land-surveyor and Pauline a plastic and materials engineer. They worked for one year as engineers in France but we were not very happy stuck in front of a computer.\u003cbr\u003eThey travelled and worked in Australia in different farms and in a winery on the west coast. This is where they fell in love with wine, and where the name L'Austral comes from.\u003cbr\u003ePauline then studied in Burgundy to become an enologist; during which time Laurent was a ski instructor during winter and sailing instructor during summer to fund the project.\u003cbr\u003eDuring her first internship, Pauline worked with Mélaric, who introduced them to Françoise and Philippe Gourdon in Le Puy-Notre-Dame, who in turn had vines to lease.\u003cbr\u003eThey now work the parcels of Amandiers, 253 and Vigneaux.\u003cbr\u003eThe local Tuffeau (fossil-rich limestone) characterises the wines as well as the local architecture, vineyards typically being clay topsoil with Tuffeau underneath.\u003cbr\u003eThe weather systems coming in off the Atlantic are forced upwards by the Mauges hills to the West of Anjou. This causes a rain shadow which gives Saumur more of a continental climate. Le-Puy – being practically the most southerly point – averages less than 200mm\/year. The elongated growing season this allows enables the wines to achieve ripeness.\u003cbr\u003e-Wines Under the Bonnet\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47045175935227,"sku":"00076120","price":65.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1451.jpg?v=1743213571"},{"product_id":"manuel-moldes-acios-mouros-caino-redondo-loureiro-tinto-espadeiro-rias-baixas-es-2022","title":"Manuel Moldes - 'Acios Mouros' - Caiño Redondo, Loureiro Tinto, Espadeiro - Rias Baixas, ES - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003eAn embodiment of all terroir elements of the Rías Baixas, the Acios Mouros red blend rises above its grapes to express its cold and wet climate, the freshness of the forests and countryside, the ocean wind and metal and minerals found in their spare granite and schist soils. All the vineyards are located in the Val do Salnés and scattered between eight sites with varying ages, but with an average of about 40-50 years. The grapes, varieties that easily channel their geological setting, bring more dimension to the wine’s structure and upfront characteristics. In the ensemble, Caiño Redondo, the largest proportion of the blend contributes more acidity, green and balsamic notes. Loureiro Tinto brings the dark and rustic edging with big tannin, acidity and mineral characteristics; it also needs more time to “lighten up” than the others. Espadeiro is the least acidic but the most elegant and sublimely aromatic, similar to Brancellao (not a part of this blend) but with more floral characteristics. In the cellar, the spontaneous fermentation is made without stems and lasts between 30-40 days with daily, gentle punchdowns. The wine is aged in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003eTerroir: Caiño Redondo contributes more acidity and balsamic notes, more green–needs more attention and extraction than Caiño Longo; Loureiro Tinto makes a dark, rustic wine and brings structure in tannin, acidity, big mineral and needs more time in barrel for development; Espadeiro brings less acidity and most elegant, similar to Brancellao.\u003c\/p\u003e\n\u003cp\u003eVinification: Fermentation takes place in 600-liter fermentation bins and without stems. The first sulfite addition (20mg\/l) is made at crush, then at the end of malolactic fermentation. The natural fermentation lasts between 30-40 days with daily punchdowns. Malolactic starts and finished naturally.\u003c\/p\u003e\n\u003cp\u003eAging: Aged half in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eOne of Rías Baixas’ preeminent producers, Manuel Moldes crafts finely tuned, deeply technical wines. His Albariños highlight local schist and granite sites close to the Atlantic in the Rías Baixas subzone, Val do Salnés, to illuminate the differences between these rock types in the final products. The Albariños ferment and age in a combination of steel and old French oak barrels. The red winemaking follows the simplicity in the cellar of Albariños, though they involve the art of blending grape varieties from numerous terroirs. Reds often have some stem inclusion and are fermented and aged in a combination of steel and older oak barrels.\u003cbr\u003eFull Length Story\u003cbr\u003eDuring one of our many extraordinarily long vineyard tours, I asked Manuel Moldes who this we is that he keeps referring to since most of his narration was accompanied by this pronoun. “I don’t see anyone else when I visit your vineyards and cellar but you,” I explained. “Is there someone else we should meet that we haven’t yet?” His ever-present smile grows. A shrug of the shoulders. His loud laugh. “Para mí, el mundo del vino siempre ha sido familia” (For me, the world of wine has always been family.) And despite the appearance of a one-man show, his family and friends are, in fact, his anchor when the work is too great for him to do alone.\u003cbr\u003eChicho and the Rising Tide of the Rías Baixas\u003cbr\u003eManuel (his friends and family call him Chicho) is also an insider in a collective of inspired minds: a group of winegrowers, restaurant owners and sommeliers who converge on different meeting places throughout the Rías Baixas numerous times each month to drink, eat and share their ideas and experiences. The community of Rías Baixas has an easier connection to the outside world from tourism, access to the ocean and the larger cities compared to its neighboring Galician regions, great local restaurants that boast superb wine lists (with extremely fair prices) and nearly absurd quality of raw ingredients from both land and sea. All of these factors, combined with the open culture among its inhabitants have pushed it to the top of progressive Galician wine culture.\u003cbr\u003eWhile only in his early forties, Manuel appears to be well on his way to Yoda status by age fifty, although his peers throughout the expansive underground Spanish wine scene think he’s already there. One of the brightest lights in the rising tide of the Rías Baixas, his inspired talent for wine feels innate. And though his aptitude for deeply technical wine analysis is finely tuned, it’s his curiosity and open mind that guide him.\u003cbr\u003eSeeking Lost Treasure\u003cbr\u003eHe and his fellow galego winemakers in the Rías Baixas seek out unique vineyards to source grapes and discover something new. Because there are few large plots owned by individual proprietors, these discoveries often come from small parcels overlooked and underutilized; many are in the backyard of a home winemaker, or growers who sell their fraction of a hectare of grapes to larger negociants.\u003cbr\u003eThe countryside of the Rías Baixas, not yet subjected to the growth of suburban areas surrounding big towns, is typically composed of small farms of vines and other crops, around a central manor. This makes up most of the area where wines produced from purchased grapes are a blend of many parcels, with as many as twenty on granite bedrock and topsoil for the wine labeled as Afelio.\u003cbr\u003eAlbariño and the Return of the Reds\u003cbr\u003eRías Baixas’ geological heritage is as old as all of mainland Europe, but the wines it produces made an about face less than a century ago. Prior to the 1970s, this was red wine country, but today it’s known almost exclusively for Albariño. When in the right hands, Albariño can render forcefully elegant white wines of tension, laced with mineral nuances and complexity while maintaining reliable quaffability, and even in the most sternly acidic years pinned down by a cold and rainy summer. Of course, like with any wine region, there is the flip side, but even at its lowest level of mass production Albariño is hardly offensive—unless tragically sulfured into oblivion.\u003cbr\u003eThe red grapes are making a comeback. In this time in wine history there has never been a better moment to usher these wines of unique aromas, tastes and deep textures into the market. They’re extremely fresh with the shape and framing of a white wine. They often have as much acidity than some Albariños produced in the area.\u003cbr\u003eGiven the cold Atlantic climate, it’s almost impossible here to develop a wine of brute strength combined with extract and a fleshy body one could find in a warmer area. Here the granite soils (and to a much lesser degree, schist) lengthen the wines more vertically than round or horizontal in shape. Fruit in these wines often takes a seat further back than the first two rows dominated by extreme mineral and metal pressure.\u003cbr\u003eIt’s difficult to pinpoint what will emerge as the lead within the most compelling red grapes in the Rías Baixas; some of the current frontrunners are Espadeiro, Loureira Tinto, Brancellao and the extremely talented family of Caiños, of which there are six or seven known varieties—perhaps more will pop up someday with a family tree as extensive as this. Manuel’s Galician red blend is Espadeiro and Loureira Tinto with more than half with Caiño Redondo.\u003cbr\u003eWinemaking Practice\u003cbr\u003eManuel’s approach to his Albariño range is to have wines with notable differentiating characteristics—in this case mostly influenced by the bedrock and topsoil and less in the cellar. They either contrast the soil type altogether, whether it be completely on schist, the A Capela de Aios, or those granite parcels bottled as Afelio. There are also the particularities within a rock and soil type to illuminate their differences and are compelling enough to be bottled alone, like As Dunas, from sandy schist soil with no bedrock and A Capela de Aios, grown on shallow schist topsoil with a soft schist bedrock.\u003cbr\u003eFermentation and aging takes place in a mixture of mostly old 500-to-700-liter French oak barrels. After nine to eleven months, they are bottled. The lengthy time in barrel, as opposed to the more regional norm of five to six months, allows some of the primary fruit qualities of the grape to peel away, making room for more of the unique individual nuances to more firmly declare themselves.\u003cbr\u003eThe simplicity of the red winemaking follows suit with the Albariños, but involves the art of blending different grape varieties from numerous terroirs in one wine. Each red variety carries specific qualities and when tasted separately are interesting, but the blends here work. Each grape variety is so specific and the cold climate and strongly influential topsoil and bedrock types further magnify their particularities. To blend them illustrates greater clarity of the terroir as a whole rather than the grape varieties.\u003cbr\u003eMost who have not set foot in or read about Galicia would be in for a surprise. This is Green Spain, and it looks nothing like the iconic Spanish images of sweeping desert landscapes, endless olive groves and vineyards, and arid beaches of the Costa del Sol and Costa Brava with their inviting crystalline blue water. Here the hillsides are dense with forest and green everywhere, the climate is cold and wet, the beaches mostly frigid and windy with very little influence, if any, from the Mediterranean.\u003cbr\u003eThe Galegos are Different\u003cbr\u003eThe Galegos are a soft and humble people, innocent in a way compared to other parts of Spain, and have gotten the short end of the stick on what most of us think of as an endless supply of Spanish sunshine. They are paler in complexion, revealing their Celtic past, and their traditional dance outfits look every bit as Celtic as they do Spanish. Even the dances can be more of a jig filled with joy, smiles and stiffness; quite the opposite of the Spanish flamenco with its free-flowing movements and sensuality, its physical poetry of love and sorrow. Bagpipes, called gaita galleo, accompany the dance and endlessly echo through the granite corridors surrounding the Catedral de Santiago de Compostela, the final destination for pilgrims on the Camino de Santiago.\u003cbr\u003eThe Climate and its Influence\u003cbr\u003eLike the culture, Galician wine is also different from most of the rest of Spain. Galician weather is influenced more by the Atlantic than the Mediterranean and the desert, and moving further west toward the coast, their influence is diminished. Manuel’s vineyards are located in the Val do Salnés, the coldest sub-zone of the Rías Baixas, Galicia’s coldest wine region. It’s one of the last frontiers of cold climate wines barely able to eek out ripeness in some years, although with climate change this comment may shortly be antiquated.\u003cbr\u003eThe result of the cooler climate’s influence on the wines in Galicia naturally keep the alcohol volume down, but these levels are also dictated by the grape varieties, viticultural practices, the soil composition, exposure, the picking decisions of the growers and, of course, the vintage—so many things to consider!\u003cbr\u003eIn the Rías Baixas and other Galician appellations there are many shared red grapes—some notables are from the Caiño family (mostly Caiño Longo and Caiño Tinto here), Brancellao and Espadeiro—but Albariño dominates something like more than 90% of all of the five sub-regions of the Rías Baixas.\u003cbr\u003eImmediately visible upon entering Rías Baixas, the pergola vine training system was first employed about half a century ago when Albariño marched to its near clean sweep over the Rías Baixas, booting out most of the reds and other white grapes. Almost everything was replanted and with the new plantings came the question of how to better work against the humidity. The height of the pergola, which often stands between six and eight feet overhead, offered plenty of room for wind (lots of that here, thanks to the Atlantic) to work against the ever-present humidity.\u003cbr\u003eRías Baixas Subzones\u003cbr\u003eAlbariño is one the world’s most talented communicators of terroir, and it does so with striking clarity. The Val do Salnés is the epicenter of quality and it’s here where Albariño best demonstrates its breed, surpassing the other regions of the Rías Baixas. A brief summary of the others are, starting in the south and on the Portuguese border and Miño River, O Rosal, which is close to the ocean, like Salnés; Condado do Tea, further inland on the Miño and with a more dry climate making organic farming a reasonable possibility—but still not at all easy one; further north is the smallest, Soutomaior, at the eastern end of the Ria de Vigo, between the cities Vigo and Pontevedre; then the Val do Salnés (which will be thoroughly covered in detail below); and further north, the Ribera de Ulla, composed mostly of alluvium deposits from the Ulla River.\u003cbr\u003eAlbariño’s Promised Land: Val do Salnés\u003cbr\u003eThe Val do Salnés is mostly inside the Ría de Arousa, the largest of the rías, with some of it facing the Ría de Pontevedre with the O Grove peninsula in-between, connected to the mainland only by the O Vao isthmus (a thin strip of land).\u003cbr\u003eOrganic and biodynamic farming in the Val do Salnés is a challenge not yet surmounted with success with every vintage; the ideas are great in theory but not yet in practice. With June and July often between 80-85% humidity and temperatures between 22-25°C, it is a paradise for fungus. For organic or biodynamic methods to have a fighting chance, they need winters that get down to freezing and summers that hit over 30°C, and they have neither—yet… Furthermore, the negative ecological and carbon footprint from the excessive amount of copper and sulfur treatments and the fuel guzzled by machines to administer them is simply ecologically irresponsible in extremely high mildew pressure years. Let’s face it, copper is a biocide and it’s not good for the environment. Once we are gone, the legacy of copper left in soils from the wines we drank will remain.\u003cbr\u003eMost of Salnés is deep inside an estuary (rías) and locked into the Atlantic climate. The extra dose of humidity from the estuary presents a very different set of circumstances compared to those further inland and out toward the west into the Ribeiro, where the Mediterranean heat ameliorates to a smaller degree high humidity problems. However, the Ribeiro, the next region over toward the west, is one of the most difficult areas for an unwavering commitment to organic and biodynamic viticulture as well—we know this firsthand working with growers there, like Cume do Avia and Augalevada, who can’t seem to get their organic production of grapes to beyond 50% of their potential yield—too much is lost to mildew every year.\u003cbr\u003eGranite is king in the Val do Salnés with much of the topsoil decomposed sands derived from this bedrock. Despite granite’s affinity for good drainage, the ground in Salnés, with its west facing tilt, catches sun later in the morning and can still be completely wet in the early summer afternoon without having had a rain for weeks—something I have witnessed firsthand!\u003cbr\u003eApparently, no one yet in Salnés is able to successfully employ organics or biodynamics year in and year out (although some are steadfastly trying) without breaking away some years to avert complete disaster—usually resulting in some kind of systemic treatment (an application that is taken up through the roots of the plant and into the tissues, including the grapes). Indeed, the preference would be to have no systemic treatments at all, but that depends on the year.\u003cbr\u003eThe truest asset to this subzone are the progressive visionaries of the Rías Baixas who work together like a collective research science lab in search for ways to come closer to working their vineyards with organic and\/or biodynamic practices. They work the best they can against disease, and if it weren’t for the resident alien fungi, downey and powdery mildew, from America that came in the 1800s, there wouldn’t be a need for copper and sulfur sprays in any European wine regions. To keep their history alive, Manuel and his cohorts work organically when possible, and make the exception when it’s a matter of losing too much of their crop.\u003cbr\u003eGeologic Imprints\u003cbr\u003eGeologically the Rías Baixas and all of Galicia are part of the Galician Massif, an ancient remnant from before Pangaea (the last supercontinent where all the main bodies of today’s continents were connected) began to break apart. Here the bedrock and soil is largely granitic, an acidic igneous rock, quite the opposite of limestone, a common alkaline soil throughout much of Europe and an exceptional bedrock for wine growing. And while there are scientific naysayers vis-à-vis the contribution of bedrock and soil to a wine’s characteristics (which they mostly limit to its water retentive capacity), the taste of wines from different formations say otherwise. We believe that—despite the lack of solid science yet to support it—bedrock and soil imparts characteristics to a wine that can be similar to another wine composed of completely different grapes but on the same general type of bedrock and soil halfway around the world.\u003cbr\u003eThe Galician Massif (a subsection of the Iberian Massif) is geologically related to France’s Massif Armoricain (home to the wine regions Muscadet and Anjou) and Massif Central (Beaujolais and Northern Rhône), most of Corsica and parts of Sardinia with all of its ancient igneous granite and metamorphic rock dating back as far as just over 500 million years ago.\u003cbr\u003eIt’s no surprise that similarities can be found between Albariño from the Rías Baixas and other noble grapes—like Vermentino from Corsica and Sardinia, Melon de Bourgogne from Muscadet, and Chenin Blanc from the Anjou—if grown in soils from the same geological era or makeup. When Galician reds are blind tasted by local growers with Beaujolais and Northern Rhône Valley Syrah in the mix grown in similar soil types as their region, they’re easy to confuse one for the other. The impression is uniquely similar in mineral, metal and salty characteristics in both the aromas and palate. The difference is often the solar power and the grapes, along from the influence of the grower in the vineyard and cellar. Disparities aside, the similarities are notable for those who make it a habit to observe such things.\u003cbr\u003eMoldes’ Vineyards\u003cbr\u003eManuel’s vineyards are on granite and schist bedrock, with topsoils of the decomposed bedrock with varying grain sizes, from talc-like fine sands to loamy mixtures of clay and sand (the sandy elements called Xabre—pronounced Sha-bray). The granite bedrock is old and extremely friable and, like the schist bedrock sites, is crushable in one’s hand—at least from what’s found on the surface.\u003cbr\u003eThe areas where Manuel works in Salnés are the Ayutamiento de Meaño, about halfway between Cambados and Sanxenxo (pronounced somewhat like San-shen-sho). In Meaño it’s all granite with cold temperatures, less wind and higher humidity. His other vineyards are close to Sanxenxo, in the hamlet, Aios. Here is where Chicho has focused the majority of his search for vineyards. The soil is schist, a rarity in the region, and full of metals; certain places on this hill were mined for tin (called estaño) and tungsten, the latter is an extremely strong metal used in steel to bring strength, and also used for light bulb filaments because it has the highest melting point of any metal—an interesting factoid…\u003cbr\u003eAios is located outside of the Rías de Arousa and higher up on the hillsides than those in the valley. It’s fully exposed to ocean winds which makes it even colder by a couple of degrees Celsius than the central Val do Salnés, but with less humidity and more wind—it’s even harder to get them fully ripe here than in the valley below. Sadly, there are few vineyards left in this area and Manuel believes it to be possibly the most promising area in the region. But with the spectacular views of the ocean and estuaries, it’s no surprise that vineyards have been replaced by homes.\u003cbr\u003e-Ted Vance, The Source Wine Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47068628418811,"sku":"00076174","price":57.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6f4a793d31987d5015a25ae3523e5003.jpg?v=1743893761"},{"product_id":"domaine-b-rtschi-cru-manicle-chardonnay-bugey-fr-2023","title":"Domaine Bärtschi - 'Cru Manicle' - Chardonnay - Bugey, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFull of the minerality, freshness and tension you would expect from cool climate, deficit soils like these below the cliff of Manicle! Picked early to maintain acid and bright fruit flavors, and using only 30% oak, all used, this wine grown at the same latitude as its Savoie cousins, is a delicious introduction to the wines of Bugey and the region’s crown vineyard, Manicle.\n\n- Appellation Cru Manicle\n- Variety Chardonnay\n- Vintage 2019\n- Vine Age 40 years\n- Elevation 400m\n- Soil Limestone, Marlstone\n- Yield 5t\/ha\n- Vinification Steel\/Oak\n- Aging ---\n- Alcohol 13.5%\n- Farming Practices Certified Organic\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eClément Bartschi is a native son of Bugey, a rich winegrowing region nestled between Savoie and the Jura in eastern France, equidistant between Lyon and Geneva. Bugey is a beautiful landscape of sheer limestone cliffs and the emerging Alps. Here mountain influenced Chardonnay and Pinot thrive along with native varieties like Altesse and Mondeuse. It is Bugey’s most famed vineyard, Cru Manicle, that Clément has recently returned to, convinced by the terroir of his under-the-radar home.\nClément is a local boy who has made good in the wider wine world, with time spent at the venerated Domaine Romanée-Conti, before becoming a winemaker at M. Chapoutier, one of the Rhone Valley’s most respected domaines, where today he is head winemaker.\nBut when Clément, leaning on his local connections, discovered that one of the growers (there are just three!) on Cru Manicle was planning to retire he jumped at the chance to purchase their parcels, convert them to organic agriculture and begin making wines close to his heart and in his family’s ancestral backyard.\nCru Manicle sits at 400m and covers a small south facing mountain slope on the very southern apex of the Jura mountain range which separates France from Switzerland. Here the lime and marl rocky soils retain morning heat while cool nights maintain acidity and freshness in the grapes. Clément farms 3 hectares focused on Chardonnay and Pinot Noir. His wines exude traditional craft, alpine influence and a deep local understanding of this unspoiled area.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Barrel Down Selections","offers":[{"title":"Default Title","offer_id":47140229939451,"sku":"00076135","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31f1edbd898ad73b12920249771bf4e6.jpg?v=1746246405"},{"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' - Rosé of Pinot Gris, Marsanne, Roussanne, Picpoul, Counoise, Grenache, Zinfandel, Sagrantino, Mourvèdre - 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\u003eChâteauneuf-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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c2ff68978dd9a22c9a505e2b98c92a3.jpg?v=1746562080"},{"product_id":"lone-madrone-rodnick-farm-syrah-viognier-chalone-ca-2023","title":"Lone Madrone - 'Rodnick Farm' - Syrah, Viognier - Chalone, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Viognier, Rodnick Farm, Chalone, CCOF organic, 1600 bottles produced, 25% whole cluster including Viognier, manual punch downs twice daily.  Small additions post malo \u0026amp; pre bottling, sub 50total ppm.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202852603,"sku":"00076359","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3325bf1bf22ddd2151ffe223704252bc.jpg?v=1746562346"},{"product_id":"whitcraft-chene-vineyard-pinot-noir-slo-county-ca-2022","title":"Whitcraft - 'Chêne Vineyard' - Pinot Noir - SLO County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWhole Cluster Pinot Noir Biodynamic farming from Edna Valley. Neutral Oak aged 11 months, bottled unfined, unfiltered and adulterated. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process. \nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148269306107,"sku":"00076226","price":88.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/97dbe4503c81758230dd9c9f2e6b779f.jpg?v=1746564564"},{"product_id":"tira-nanza-cabernet-sauvignon-carmel-valley-ca-21-22","title":"Tira Nanza - Cabernet Sauvignon - Carmel Valley, CA - 21\/22","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur inaugural vintage of Cab is here! Harvested from the oldest vines on our ranch, this dry farmed fruit exceeded all of our expectations for our first vintage. Blended with 20% Merlot and aged entirely in French Oak (75% neutral\/25% new) this wine combines rich red fruit flavors with an inviting freshness seldom seen in California Cabernet.\n\n\n\u003c\/p\u003e\u003cp\u003eFermented in Stainless Steel \u0026amp; aged in 100% French Oak Barrels  |  14% ABV \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe started Tira Nanza with the goal of creating a wine brand that truly values the process of making wine just as much as the finished product. While we enjoy drinking wine as much as the next person, this wasn’t what drew us to the industry. Having our hand in every step of the process (from planting, to farming, to winemaking, to bottling, to sharing it with all of you) and learning new things along the way is what truly excites us.\u003c\/p\u003e\n\u003cp\u003eIn a world where efficiency reigns supreme, we believe that making great wines takes time, patience, intention, and most importantly, the ability to work with nature instead of against it. At the end of the day our mission is simple — for our wines to reflect the year, the land, and the heart behind them. By farming organically, using minimal intervention winemaking, and always aiming for balance, our goal is to create wines with integrity and intention that also taste amazing.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148293325051,"sku":"00076225","price":93.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/401ffc27657d6e4aec2d86be0af0e8f5.jpg?v=1746564962"},{"product_id":"tablas-creek-vineyard-espirit-de-tablas-mourvedre-grenache-cinsault-vaccarese-counoise-cinsault-adelaida-district-paso-robles-ca-2022","title":"Tablas Creek Vineyard - 'Espirit de Tablas' - Mourvèdre, Grenache, Cinsault, Vaccarèse, Counoise, Cinsault - Adelaida District, Paso Robles, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard 2022 Esprit de Tablas is our flagship red blend, chosen from the best lots of six estate-grown varieties propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, Counoise for brambly spice and acidity, as well as the dark, herby Vaccarese and the juicy, spicy Cinsaut.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAccolades\u003c\/li\u003e\n\u003cli\u003e95 points; \"Lavish strawberry, rose petal and violet flavors are rich on the palate, with hints of fennel pollen and toasted chaparral adding depth\": Wine Enthusiast (Apr. 2025)\u003c\/li\u003e\n\u003cli\u003e95 points; \"The winery flagship delivers the goods as usual in this vintage\": Rich Cook, WineReviewOnline.com (Jan. 2025)\u003c\/li\u003e\n\u003cli\u003e17.5\/20; \"incredibly appetising and ageworthy\": JancisRobinson.com (Nov. 2024)\u003c\/li\u003e\n\u003cli\u003e97 points; \"perfectly balanced with a meaty texture\": BevX (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"full-bodied but fresh, with silky smooth tannins\": JamesSuckling.com (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"strikes a delicious balance between sumptuous, ample concentration and palpable precision\": Robert Parker's Wine Advocate (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"A stunning wine from 2022\": Owen Bargreen (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"this is a delicious wine with brilliance and undeniable ageability\": Decanter (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"This is finessed and graceful, with a lifted feel and cooling acidity\": Vinous (July 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"mouthwatering acidity and a long, flavorful finish\": Robert Parker's Wine Advocate (Dec. 2023)\u003cbr\u003eTasting Notes\u003cbr\u003eA serious nose of pipe tobacco, both red and black currant, licorice, and a little minty lift. The mouth is on point with flavors of black raspberry, mint chocolate, meat drippings, and loamy earth. Deep and full but structured as well, with fine-grained tannins and a finish of sweet spice and dark red fruit.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eTablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of Château de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148295946491,"sku":"00076211","price":63.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e5cdc8a59640b2a71fc16a7990361078.jpg?v=1746565046"},{"product_id":"collecapretta-buscaia-malvasia-umbria-it-2024","title":"Collecapretta - 'Buscaia' - Malvasia - Umbria, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBuscaia\nDirect-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.\n\n\u003c\/p\u003e\u003cp\u003eAll the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e\n\u003cp\u003eI am humbled to be working with this gracious family of true vignaioli in the heart of Umbria. Production is minuscule and the local demand and private, very guarded clients of Collecapretta easily over-fill the supply for these. We are honored to be the first to import the wines of Collecapretta beyond a 100km radius of the winery. Needless to say, small quantities are generally avaiable but don't miss out on your chance to get your first taste of these remarkably pure wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445578907899,"sku":"00076586","price":61.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6fea55e7ed2f9f7cf2eabfd10bc7fa41.jpg?v=1755377113"},{"product_id":"bottex-la-cueille-doux-gamay-bugey-cerdon-fr-nv","title":"Bottex - 'La Cueille - Doux' - Gamay - Bugey-Cerdon, FR - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eBreakfast wine - absolutely not \"dry\" - this wine comes in at over 50g\/l of sugar but is fully natural in it's production and something lovely to pair with brunch or dessert or a hot makeout on your couch for valentines day, or Tuesday night. \n\nGet it! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViticulture \/ Vinification\n• Grapes are harvested by hand\n• Made by direct press\n• Fermentation is natural\n• The wine is bottled partway through fermentation\n• After approximately 2 months, fermentation has stopped\n• The wine is then re-corked and ready to drink\n• Residual sugar varies from year to year, typically around 40-60 g\/L, depending on acidity\n• All grapes come from a single vintage, but the wine is not vintage-dated\n\/\/\/\nBlend:\t80% Gamay, 20% Poulsard\nAppellation:\tBugey\nCountry:\tFrance\nRegion:\tSavoie, Bugey, Hautes-Alpes\nProducer:\tPatrick Bottex\nWinemaker:\tPatrick Bottex\nVineyard:\tPlanted between 1960 and 2010 , 5.66 ha\nSoil:\tClay, Limestone\nFarming:\tLutte Raisonnée\nAlcohol:\t8%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Bugey is one of the best-kept secrets of France. A geographical crossroads between Savoie, the Jura, Burgundy, and the Rhône, this small region encompasses the mountainous eastern half of the Ain département. Situated between Lyon and Geneva, it is not considered a part of Savoie or the Jura, administratively or as a wine region. It is really its own little enclave, home to steep calcareous mountainsides butting up against the western edge of the Alps, and subject to Alpine, continental, and Mediterranean influences to climate.\nThe slopes of the Bugey were likely first cultivated by the Romans, and later valorized by medieval monks. Still, the region had to wait until 2009 before receiving its own AOC. With less than five hundred hectares planted, production is marginal, but its remarkably steep, stony terroirs show immense potential in the hands of ambitious vignerons. Today, Cerdon is considered one of three crus within the appellation of Bugey, and the only one whose entire production consists of sparkling wine.\nIn La Cueille, one of seven high-altitude hamlets surrounding the historic medieval town of Poncin, Patrick and Catherine Bottex—recently joined by their son, Carl—farm the rocky limestone slopes above the Ain River. They have been working five hectares of land since 1991 and produce only a small quantity of their beautiful, intriguing sparkling wine. While a number of grape varieties are permitted in the Bugey, including Altesse, Chardonnay, and Mondeuse, the wines of Cerdon are dominated by Gamay. Chez Bottex, ten percent Poulsard, imported from the Jura just to the north, fills out the blend as a secondary cépage. They craft this irresistible low-alcohol rosé using the méthode ancestrale, a rare technique that predates the méthode champenoise. In the cellar, the grapes are pressed directly after harvest, and the must begins a natural fermentation in cuve. When roughly 60 grams of sugar remain, the tanks are cooled down to halt fermentation, and the wine is bottled under crown cap. A secondary fermentation begins spontaneously as the bottles are laid to rest for the winter, until the rising pressure causes fermentation to stop once again, having consumed roughly 20 additional grams of sugar. The bottles are then disgorged and filtered to avoid unwanted refermentations, and bottled under cork. The resulting wine is delightfully refreshing with bright fruit, crisp acidity, a beautiful deep pink hue, and a tantalizing touch of sweetness.\nKermit had never heard of Bugey until Marcel Lapierre uncorked a beauty at one of his after-tasting parties. His best memory of drinking it, however, was from an ice chest at a hamburger barbecue on a beach in Hawaii. From the Bugey to Waimanalo!\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":"Kermit Lynch","offers":[{"title":"Default Title","offer_id":47535152234747,"sku":"00076650","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3ac87fbeea12046ed5f36601c3d8381f.jpg?v=1758242612"},{"product_id":"dreamcote-prickly-pear-cider-santa-barbara-county-ca-2023","title":"Dreamcôte - Prickly Pear Cider - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eStyle: Frizzante+ (Sparkling). Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.” Bottled fermented. Undisgorged. Champagne yeast.\nAVA: Santa Barbara County - Our apples are coming from an organic site in Sta. Rita Hills. The prickly pear cactus fruit is coming from our home ranch in Ballard, California. \nSoil Type: Apples (sandy loam, SRH). Prickly pear cactus (clay, Ballard, CA)\nFerm Vessel: Co-fermented in stainless steel tank. \nAging Vessel: N\/A - Fruit is cold-crushed and co-fermented. As primary fermentation begins to wane, we polish-filter the solids out and and bottle to finish fermentation under cap, producing a fine and natural bubble.  \nPost-bottling Ageing: 5 mo\nALC\/VOL: 7.5%\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOur Story\nDreamcôte Wine Co. (pron: dream coat) was born in 2012 by ladies and started with 1 ton of Riesling made in a super bright, off-dry (slightly sweet) style, intended wholeheartedly to be sipped alongside painfully spicy Thai food. Today, Dreamcôte produces 1000 cases of wine + hard cider. In this sandbox we play with more experimental stuff. By \"experimental\", we don't mean we're the first men on the moon, but maybe would phrase it more like - the stuff that isn’t exactly mainstream - carbonic fermentation with oddball varietals (Pinot Noir, Syrah, Mourvedre, Cab Franc and now, FINALLY, Gamay.), undisgorged pét-nat bubbles, bottle fermented cider made with fruit, hops and herbs off the farm in Ballard. To us this is a little bit of an escape from the traditional. A mini-vacation of sorts. We 1000% love traditional - but sometimes you just want to sip a drink with a tiny little umbrella and to unbutton just one more button on your shirt.\n\n\u003c\/p\u003e\u003cp\u003eThe wines + ciders we craft are casual, low in sulfur, low in alcohol, intended for weekly consumption with blue collar dishes like burgers, tomato sandwiches and ‘what’s left in the fridge soup’ - to be wholly consumed in less than 24 months, not to sit in your cellar, or on top of your fridge for a special occasion. Life’s short. Make it count.\u003c\/p\u003e\n\u003cp\u003e“Wine makes every meal an occasion, every table more elegant, every day more civilized.”\u003cbr\u003e― Andre Simon\u003c\/p\u003e\n\u003cp\u003eOur Theory\u003cbr\u003eWe don't believe there is one varietal out there that everyone should be drinking. Life is short. Drink what you like.\u003c\/p\u003e\n\u003cp\u003eWe hope you're as excited to try new things as we are and we hope you'll enjoy the wines we strive to produce [the ones we like to drink]. Bright, fruit forward wines. Here you will find wines fresh and juicy as the day they were picked. We love to capture fruit, squeeze them into bottles and hold the result hostage for a while...until we rip corks and drink them.\u003c\/p\u003e\n\u003cp\u003eWe believe that wine should be consumed nightly if not daily. Wine should absolutely be shared - when possible. Wine should stand on it's own just as much as it should pair with food. It’s a beverage man. Sometimes you’re bummed because you got the mango black tea instead of old trusty. But you tried something new, and who knows where that might land you down the road.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47778213134587,"sku":"00077022","price":39.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/13e5b4fada8c6c63bd45569bb2f58663.jpg?v=1766006280"},{"product_id":"moric-reserve-blaufrankisch-burgenland-at-2020","title":"Moric - 'Reserve' - Blaufränkisch - Burgenland, AT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBlaufrankisch is the variety that has lifted Roland Velich and the Moric estate into the stratosphere of wine producers. The Reserve bottling is the estate's flagship wine, only topped by very limited old vine bottlings known as Alte Reben. The Moric Reserve is a cuvee of his best barrels made from 27-60 year old vines grown in the calcereous soils of what was once the Pannonian sea, now the Lutzmannsburg plateau, in the towns of Zagersdorf and St. Georgen . The Reserve is always recognized by it's fine tannins, elegant palate and texture and retention of pure red fruit and lift. In this fantastic vintage there is a touch of liquorice, dried herbs and florality, oolong tea and earth. Wonderful acidity makes this a truly satisfying and inviting Blaufrankisch. A simply delicious wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTHE MORIC ESTATE\n\n\u003c\/p\u003e\u003cp\u003e\"I believe the world of wine is so fed up with uniform wines, produced with the goal of achieving a maximum of points in a tasting and not with the motivation of creating from the raw materials that are at disposal, namely soil, climate and varietal, a product that is singular, because of the fact that it can only grow in this one place.\u003c\/p\u003e\n\u003cp\u003eMulti-layered, expressive, maybe even mysterious but certainly delicate, those are the attributes that have allowed wine to exhilarate men for centuries.\u003c\/p\u003e\n\u003cp\u003eAn ancient cultural artifact, that under the influence of capitalism with all its facets runs the risk of deteriorating to a mere industrial product. Fast money creates fast wines and there it is the fast wine to go with our fast food.\u003c\/p\u003e\n\u003cp\u003eNo friend of wine really wants this and even the so called wine industry won't want it anymore once they realize how they have shot themselves in the foot.\" Roland Velich\u003c\/p\u003e\n\u003cp\u003eDavid Schildknecht, the Austrian specialist for Robert Parker's Wine Advocate, describes Roland Velich and his Moric wines this way: \"Roland Velich is no longer working with his brother Heinz at the family estate in Apetlon, but is pursuing his own dream, working with old vines in the heart of “Blaufrankisch country” – Mittelburgenland, specifically Lutzmannsburg and Neckenmarkt.\u003cbr\u003e(Only his winery is located in Grosshoflein.)\u003c\/p\u003e\n\u003cp\u003eHis are wines in a style you will not encounter anywhere else in Austria: Blaufrankisch vinified as if it were Grand Cru Burgundy, and from hillsides (including terraces) and pre-clonal vines the like of which you will not find being cultivated in most of Mittelburgenland. One sip is an Oz experience (and I don’t mean Aussie, mates!). From his dreams to his vines, to his vinification, to his retro label, Velich is in a world of his own. He calls his project “Blaufrankisch Unplugged” (and Moric – the derivation of which I shall explain another time – is pronounced like “Moritz”). \"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306440601851,"sku":"00077049","price":73.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5db725c9fa9ca75e114c5ee973e6a300.jpg?v=1772049932"},{"product_id":"luddite-saboteur-white-chenin-blanc-blend-cape-south-coast-za-2024","title":"Luddite - 'Saboteur White' - Chenin Blanc Blend - Cape South Coast, ZA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWine Background\n73% Chenin Blanc, 15% Blanc Fumé, 10% Viognier, 2% Semillon – Luddite Wines, Cape South Coast, South Africa\n2024 marks the first inclusion of Sémillon, adding a subtle new dimension to this Luddite white blend. The harvest was split by a week of intense heat, with most fruit brought in early to preserve freshness and full-bodied texture. Chenin Blanc and Viognier spent 10 days on skins with twice-daily punch-downs for tannin, structure, and texture. Post-press, the must was aged in seasoned French oak for 11 months with regular bâtonnage, while a small portion of Chenin Blanc fermented in tank to lift fruit expression. Blanc Fumé was whole-bunch pressed and sent directly to barrel without settling.\nTasting Note\nBone-dry with a pithy citrus core, this wine displays peach and apricot blossoms, gentle salinity, and pillowy texture. Aromatic and textural, Luddite’s hallmark suppleness shines through, making it approachable yet deeply expressive.\nVineyard Sources\n- Bot River – Wildekrans Chenin Blanc, Barton Chenin Blanc, Gabriëlskloof Viognier, Escape Wines Sémillon\n- Stanford – Stanford Hills Chenin Blanc\n- Elgin – Elgin Ridge Sauvignon Blanc\nFood Pairing\nPairs beautifully with seafood like oysters, grilled prawns, or white fish, as well as creamy vegetable dishes, roasted chicken, or goat cheese. Its vibrant acidity and mineral texture elevate both light and flavorful dishes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eNiels and Penny met at a friend’s 21st birthday party in 1985, where they discovered that they were both going to be attending Elsenburg Agricultural College in the new year. They became close friends at college, and romance blossomed late one night cramming for exams. He passed, she failed, but they’re still together. On finishing their studies, a desire to make wine but with no access to vineyards (these were the dark days in South Africa), Penny and Niels left the country in 1989.\n1995 saw the Verburg family return to South Africa from Europe. Niels had worked as a flying winemaker in France, Chili, New Zealand and Australia, and even managed to make wine in Greece. A longing to work on a small farm led them to Bot River. After 8 vintages at Beaumont, they moved up the hill to a 16 hectare patch of land.\nThirty years later, with three kids and six dogs, the Verburgs are happy on their hill, and Luddite wines has evolved into an established and respected brand.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Culture Wine Co.","offers":[{"title":"Default Title","offer_id":48404386611451,"sku":"00077085","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/733f86ff47592294ee8e67b829e5aa50.jpg?v=1772916218"},{"product_id":"benjamin-taillandier-b8-mousseux-muscat-d-alexandrie-minervois-fr-2024","title":"Benjamin Taillandier - 'B8 Mousseux' - Muscat d’Alexandrie - Minervois, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA super elegant and perfectly dry classic sparkler with the prettiest expression of muscat you ever did taste - delicate, elegant, softly floral with a long persistent finish and fantastic bubblage! \nAPÉRITIF!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAfter finishing winemaking school, Benjamin spent some time working in a conventional winery. In 2004, however, he met natural winemaker Jean-Baptiste Senat and began working with him in his cellar. He was influenced by Senat’s ideas and techniques. After his stage ended, he knew that he wanted to make his wine with a similar philosophy one day.\n\nIn 2007 he settled in his family’s hometown of Caunes-Minervois, which sits between the ancient city of Carcassonne and The Montagne Noire. He purchased 5.7 hectares of Grenache Noir, Syrah, Cinsault, Terret Gris and began working it organically, eventually converting all of it over to biodynamics. Each year he added a plot to his estate and now he works 9.5 hectares all by hand and now fully Ecocert certified. He also runs a terrific wine bar downtown called Cantine du Curé which is open during the summer tourist season.\n\nBenjamin feels that many of the wines in the Minervois AOC are too concentrated and alcoholic, and works hard to make wines that, while full flavored, are lighter, fresher, and lower in alcohol than most average wines from the Languedoc. Indeed, there is a level of liveliness in his wines that you seldom see in the wines of the region, Benjamin is  happily introducing people to the concept of Minervois “vin de soif”.\n-Zev Rovine Selections\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":48555846205691,"sku":"00077094","price":39.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9f61480da100b2f23ca97358e9011a20.jpg?v=1774742070"},{"product_id":"parr-collective-phelan-farm-chardonnay-slo-coast-san-luis-obispo-county-ca-2023","title":"Parr Collective - 'Phelan Farm' - Chardonnay - SLO Coast, San Luis Obispo County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/rajparrwines,%20parrcollective\" target=\"_blank\"\u003e@rajparrwines, parrcollective\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eParr Collective brings together Phelan, Stolo, Scythians, BRIJ, and Rajat Parr \u0026amp; Co., with a focus on coastal Central Coast farming and wines shaped by place.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Farm Cottage","offers":[{"title":"Default Title","offer_id":48828410855675,"sku":"00077331","price":67.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/S5_DW4eEi_sQW3zjd2wAJ2Xo2_ynE2IX2-KLquBUVFQ.jpg?v=1783049300"},{"product_id":"whitcraft-smv-tinaquaic-vineyard-old-vine-dry-farmed-chardonnay-santa-maria-valley-santa-barbara-county-ca-2023","title":"Whitcraft - 'SMV Tinaquaic Vineyard Old Vine Dry Farmed' - Chardonnay - Santa Maria Valley, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/whitcraftwinerydrakewhitcraft,%20drakewhitcraft\" target=\"_blank\"\u003e@whitcraftwinerydrakewhitcraft, drakewhitcraft\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOrganic, dry farmed old vine Chardonnay planted in loamy sand. 18 months in Neutral Puncheon, unfined \u0026amp; unfiltered, never pupmed\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process.\nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"So Cal - Shiverick, SB and North - The Source Imports","offers":[{"title":"Default Title","offer_id":48828412887291,"sku":"00077241","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4LDfLrY2m050yvsmSE4UsLVSGREZNCrExSVRO4Nss5k.jpg?v=1783049308"},{"product_id":"parr-collective-phelan-farm-pinot-noir-slo-coast-ca-2024","title":"Parr Collective - 'Phelan Farm' - Pinot Noir - SLO Coast, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/rajparrwines,%20parrcollective\" target=\"_blank\"\u003e@rajparrwines, parrcollective\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eParr Collective brings together Phelan, Stolo, Scythians, BRIJ, and Rajat Parr \u0026amp; Co., with a focus on coastal Central Coast farming and wines shaped by place.\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 Côte 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 Précoce — 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":"Farm Cottage","offers":[{"title":"Default Title","offer_id":48828413149435,"sku":"00077279","price":77.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/tm1T1nD31IvX3H_3uQSUXKieFXGKjqHY_AUFXhGUyNg.jpg?v=1783049314"},{"product_id":"parr-collective-phelan-farm-autrement-slo-coast-ca-2024","title":"Parr Collective - 'Phelan Farm' - Autrement - SLO Coast, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/rajparrwines,%20parrcollective\" target=\"_blank\"\u003e@rajparrwines, parrcollective\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eParr Collective brings together Phelan, Stolo, Scythians, BRIJ, and Rajat Parr \u0026amp; Co., with a focus on coastal Central Coast farming and wines shaped by place.\u003c\/p\u003e","brand":"Farm Cottage","offers":[{"title":"Default Title","offer_id":48828413182203,"sku":"00077295","price":53.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c0MzVu4o_de5RGyJ3kp10V8Aw0U1kWU7rmZ3aIj5yiA.jpg?v=1783049323"},{"product_id":"camins-2-dreams-grenache-paicines-ranch-grenache-noir-ca-2023","title":"Camins 2 Dreams - 'Grenache - Paicines Ranch' - Grenache Noir - CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/camins2dreams\" target=\"_blank\"\u003e@camins2dreams\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is our inaugural vintage featuring fruit sourced from Paicines Ranch in San Benito County. This vineyard employs regenerative farming practices and hosts year-round grazing by sheep, contributing to a soil profile rich in biodiversity. The fruit is 100% destemmed and showcases a lighter style compared to our Grenache from Christy \u0026amp; Wise Vineyard. We used 100% Alban clone grapes, which impart a dark ruby hue. The fermentation process utilized native yeast, and the wine was aged in neutral French oak barrels for 10 months. Additionally, this wine is both unfined and unfiltered, with no S02 added until bottling.\n\nThis Grenache presents a dark ruby hue, accompanied by enticing rose petal floral notes, orange peel, and vibrant red fruit flavors of raspberry and cherry. Secondary aromas of spices such as rosemary flower, cardamom, curry, and cumin add depth to the bouquet. The wine boasts a refreshing acidity that enhances the mid-palate, complemented by the brightness of fresh red fruit. It concludes with dry, velvety tannins, leaving a lingering finish.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCamins 2 Dreams represents the routes and paths we follow to achieve our dreams. Camins 2 Dreams was founded in 2017. Our grapes are sourced from vineyards in Santa Barbara County with a focus in Sta. Rita Hills. Our philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery, with only minimum amounts of SO2 at bottling. Our wines are also unfined and unfiltered. We believe wine is made in the vineyard and we want to showcase the typicity of each site where the grapes come from. We source fruit from vineyards that share in the same values of respect for the land, the environment, and their workers. We work exclusively with organic, biodynamic, and regenerative vineyards.\n\nWe are a team of two winemakers, Mireia Taribó and Tara Gomez, wife and wife, whose paths first crossed in 2006 through our work in the wine industry. Our friendship grew through wine and travels, which also sparked our love. Our journey of friendship, love, and wine now continues as together we found our dream winery, Camins 2 Dreams.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache Noir\u003c\/h3\u003e\u003cp\u003eGrenache Noir is the dark-skinned form of Grenache, one of the great Mediterranean red grapes. It’s central to southern Rhône blends, Spanish Garnacha, and old-vine wines across warm, dry regions where it can translate sun and wind without losing charm.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache Noir handles heat, drought, and poor soils well, and old bush vines can produce wines with real depth. It tends toward high sugar and moderate acidity, so the best examples depend on balance, site, and careful picking.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache Noir often shows strawberry, raspberry, cherry, orange peel, herbs, white pepper, and warm spice. It can be pale and juicy or powerful and concentrated, but the best versions keep a sense of lift and transparency.\u003c\/p\u003e","brand":"Direct from Winery","offers":[{"title":"Default Title","offer_id":48828415410427,"sku":"00077341","price":42.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Orc9YCSEFJ0osXnJwCW4ddpbfoDUtZPnp2FRBKfxb7Q.jpg?v=1783049440"},{"product_id":"camins-2-dreams-siletto-vineyard-cabernet-pfeffer-san-benito-county-ca-2024","title":"Camins 2 Dreams - 'Siletto Vineyard' - Cabernet Pfeffer - San Benito County, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/camins2dreams\" target=\"_blank\"\u003e@camins2dreams\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCabernet Pfeffer is one of those dream varietals we’ve longed to create, as it is a rare and truly special wine.  Originally known as Mourtaou, from the Bordeaux region of France, this grape variety was introduced to California in the 1870s by plant botanist, William Pfeffer.  Over time, it took on his name and became a local rarity.  Today, there are fewer than 22 acres of Cabernet Pfeffer worldwide, with most found in Monterey and Santa Clara Counties.  Our Cabernet Pfeffer is sourced from Siletto Vineyard in San Benito County and is delightfully light, juicy, and peppery.  \n\nThis wine offers captivating aromas of candy apple, strawberry, and pepper, complimented by hints of hibiscus and pomegranate, along with a touch of rose hips.  On the palate, you’ll find a vibrant medley of red fruits, including pomegranate and cranberry, highlighted by bright acidity.  The finish is characterized by velvety tannins, leaving a lasting impression of fruit-forward delight.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCamins 2 Dreams represents the routes and paths we follow to achieve our dreams. Camins 2 Dreams was founded in 2017. Our grapes are sourced from vineyards in Santa Barbara County with a focus in Sta. Rita Hills. Our philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery, with only minimum amounts of SO2 at bottling. Our wines are also unfined and unfiltered. We believe wine is made in the vineyard and we want to showcase the typicity of each site where the grapes come from. We source fruit from vineyards that share in the same values of respect for the land, the environment, and their workers. We work exclusively with organic, biodynamic, and regenerative vineyards.\n\nWe are a team of two winemakers, Mireia Taribó and Tara Gomez, wife and wife, whose paths first crossed in 2006 through our work in the wine industry. Our friendship grew through wine and travels, which also sparked our love. Our journey of friendship, love, and wine now continues as together we found our dream winery, Camins 2 Dreams.\u003c\/p\u003e","brand":"Direct from Winery","offers":[{"title":"Default Title","offer_id":48828415705339,"sku":"00077358","price":42.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5j4EYUX9FVUogVYo6kQStWsysi454wnpyEpI5IsABkA.jpg?v=1783049442"},{"product_id":"camins-2-dreams-donnachadh-vineyard-syrah-sta-rita-hills-ava-ca-2022","title":"Camins 2 Dreams - 'Donnachadh Vineyard' - Syrah - Sta Rita Hills AVA, CA - 2022","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/camins2dreams\" target=\"_blank\"\u003e@camins2dreams\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2022 was our first vintage working with Donnachadh Vineyard, which is situated on the southeast side of the Sta. Rita Hills AVA, with its Syrah grapes planted in sandy-loam soil near the Santa Ynez River Bed.  To capture the true essence of the terroir, we fermented the grapes with natural yeast and refrained from adding any S02 until bottling.  This resulted in a wine that is unfined and unfiltered, allowing its purest expression to shine through.\n\nOur Syrah boasts a deep garnet color that catches the eye.  It greets the nose with enticing aromas of spices like nutmeg, clove, and pepper, accompanied by subtle notes of espresso coffee.  On the palate, you’ll discover a delightful combination of dark fruit and chocolate flavors.  With its medium body and rounded tannins, the wine offers a harmonious balance.  The fresh finish adds a refreshing touch, making it a versatile choice for immediate enjoyment or for aging gracefully over time.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCamins 2 Dreams represents the routes and paths we follow to achieve our dreams. Camins 2 Dreams was founded in 2017. Our grapes are sourced from vineyards in Santa Barbara County with a focus in Sta. Rita Hills. Our philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery, with only minimum amounts of SO2 at bottling. Our wines are also unfined and unfiltered. We believe wine is made in the vineyard and we want to showcase the typicity of each site where the grapes come from. We source fruit from vineyards that share in the same values of respect for the land, the environment, and their workers. We work exclusively with organic, biodynamic, and regenerative vineyards.\n\nWe are a team of two winemakers, Mireia Taribó and Tara Gomez, wife and wife, whose paths first crossed in 2006 through our work in the wine industry. Our friendship grew through wine and travels, which also sparked our love. Our journey of friendship, love, and wine now continues as together we found our dream winery, Camins 2 Dreams.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSyrah\u003c\/h3\u003e\u003cp\u003eSyrah is a northern Rhône grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like Côte-Rôtie, 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":"Direct from Winery","offers":[{"title":"Default Title","offer_id":48828416852219,"sku":"00077249","price":48.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ZN_u5aYbKrbo6eqFHDwv4CzjTOerfoXu4m8cuGvFulk.jpg?v=1783049451"},{"product_id":"eislynn-syrah-santa-ynez-valley-ca-2023","title":"Eislynn - Syrah - Santa Ynez Valley, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/eislynnwines\" target=\"_blank\"\u003e@eislynnwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBiodynamically farmed cool climate syrah. Gentle extraction during fermentation  lends itself to a smooth, medium tannin finished wine.  \u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWho We Are\nIf you asked me as a kid what I would like to be when I grew up, winemaker would not have been on my list, most likely because I was a child and didn’t drink alcohol.\nI was born in Los Angeles, raised in Orange County and went to school in Santa Barbara for English and music. Wine was a happy accident.\nMy goal is to make wines that are exciting to drink and fun to share. I work with vineyards that see the importance in farming naturally and I make wines naturally.\nWhere does the name come from? Eislynn is my middle name, chosen by my mother based on the main character in the raunchy romance novel she was reading while pregnant with me. Despite the names’ elegant appearance, the origin is pure smut.\n-Emily Eislynn Myers\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSyrah\u003c\/h3\u003e\u003cp\u003eSyrah is a northern Rhône grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like Côte-Rôtie, 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":"Self","offers":[{"title":"Default Title","offer_id":48828418097403,"sku":"00077302","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/MWVYadvc2GcqUvwymLR32iESiSzmrH_XPwuJAB-zfKY.jpg?v=1783048952"},{"product_id":"madson-gamay-santa-cruz-mountains-ca-2024","title":"Madson - Gamay - Santa Cruz Mountains, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/madsonwines\" target=\"_blank\"\u003e@madsonwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyard: \n\nA celebration of Chardonnay in the Santa Cruz Mountains, the grapes come from several small organically farmed vineyards throughout the appellation. Each site brings its unique mountain micro-climate signature to the blend and the commonalities shared are low nitrogen, high calcium soils, and a cool climate during the growing season. These factors limit yields and increase the depth and mineral concentration of these bright, flinty chardonnays. Proximity to the Monterey Bay yields fresh saline wine. All vineyards are farmed using organic practices. \n\nWinemaking: \n\nWe produce Chardonnay at Madson by crushing the fruit to start and allowing 1 hour of skin maceration. We then press extremely gently to only extract the best juice from the berries and avoid any bitter compounds that are extracted at higher pressures. Our yields are slightly lower to prioritize the quality of the juice. From here we move the juice to neutral oak barrels pre-fermentation. We allow fermentation to commence with naturally occurring yeast in the barrels. Once the wine is dry, we top the barrels and age the wine sur-lie for 9 months. The following summer we move the wine to stainless for 2 additional months to re-tighten and finish elevage before bottling. Please expect some solids and tartrates in the bottle. Enjoy now or cellar 5-8 years for savoring at its peak.\n\n22 barrels produced, 12.9% ABV\n\nTasting Notes: \n\nAromas of salt air, white flowers, and crushed stone. The palate is bright and layered, with green apple, pineapple guava, and a hint of lemon peel. Best enjoyed with an open window and nowhere else to be.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\nAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\n\nRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere.\n\nOur pledge to be carbon neutral.\nIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor.\n\nWe aim to minimally interfere and guide fermentations to show vibrancy.\nAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor.\n\nÉlevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\n\nWith love,\nCole, Ken \u0026amp; Abbey\n\/\/\/\nCole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and André Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\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":"Vintage 59","offers":[{"title":"Default Title","offer_id":48828418687227,"sku":"00077248","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0A3pyAWxX0IpaGa1E5FsBIHdGQ5TqLK_D7KCxhgkkME.jpg?v=1783048160"},{"product_id":"coquelicot-estate-p-tnat-of-sangiovese-los-olivos-district-ca-2024","title":"Coquelicot - 'Estate' - Pétnat of Sangiovese - Los Olivos District, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/coquelicot_wines\" target=\"_blank\"\u003e@coquelicot_wines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOne of this year's stars of the natural coast - a phenomenal and electric example of the magi of sangio! \nWine Specs\nVintage\n2024\nAlcohol %\n12.8\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCOQUELICOT (ko-klee-ko) is the name “en Français” of the striking red poppy flower that graces the French countryside, as well as all the labels on our wines. Our vineyard is an organically farmed property in the heart of the Santa Ynez Valley. Sustainable farming and gentle, meticulous winemaking techniques converge to produce hand made, limited production wines that are a true celebration of life.\nPlanted in 1997, the Coquelicot Estate, named after the French red poppy flower, warmly welcomes visitors to experience the charm of Santa Ynez wine tours, including the renowned Black Oak Vineyard. The Rosenson’s 94-acre CCOF Certified Organic vineyard, a pivotal part of the Santa Ynez wine tours, is situated in the Los Olivos District AVA, extending between Ballard Canyon to the border of Happy Canyon. This picturesque vineyard, often compared to the scenic beauty of Black Oak Vineyard, lies just south of the historic Mission Santa Inés and on the eastern border of the town of Solvang, offering a comprehensive experience of the region's viticulture.\nSOIL\nCoquelicot Estate is comprised of a Ballard gravelly fine sandy loam. This soil is well drained and lacking in nutrients. This vine stress leads to a deeper root system and a more transparent wine showing varietal characteristics in good climate.\nMICROCLIMATE\nOur weather is temperate, and more akin to Bordeaux, with less rainfall. What makes our area special is the proximity of two east to west mountain ranges. The Santa Ynez Mountains to our south and the San Rafael Mountains to our northeast. Theses mountain ranges allow for coastal breezes to flow into the valley and cool off our vineyard. This is the only east-west mountain range on the entire Pacific Coast all the way to Alaska. Our unique location at the valley floor allows cool air from the coast to settle, leading to a longer temperate growing season. We can have swings of 50 degrees between day and night. This helps preserve our acidity while reaching phenolic ripeness. This temperate growing season allows us the opportunity to dictate the style of wine.\nORGANIC\nIn 2007 we implemented sustainable and organic farming protocols with the outcome of obtaining our organic certification by the California Certified Organic Farmer association in 2015. This process takes five years to complete and requires yearly testing, site inspection, and reporting to the association. It all starts with healthy soils. Our commitment to organic agriculture runs deep. Organic grape growing is more than just resisting the use of synthetic pesticides and fertilizers. Instead of using toxic herbicides, we take care of weeds the old-fashioned way. In place of chemical fungicides, we use a biodegradable natural mineral oil derived from stylet flowers to combat powdery mildew and botrytis bunch rot. We practice in regenerative farming which lets nature take its natural course. Every element in the vineyard is there for a reason and creates a symbiotic relationship. Even the weeds add something to the picture. Healthy microorganisms in the soil make for healthy vines. By creating a bio-diverse farm landscape that encourages natural predators, we eliminate the need for insecticides. Cover crops are planted as a natural way to introduce nutrients to the soil. These cover crops include a variety of grasses, legumes, and mustards that protect the soil from erosion. These plants also fix nitrogen into the soils and offer a habitat for many beneficial insects. The benefit of cover cropping over a period of years contributes greatly to the health of the soil and the quality of our vines. Cover cropping is also a form of companion planting. Mustards, for example, when grown alongside grapevines help discourage soil born nematodes (tiny little worms) that would feed on grapevine roots.\nIn addition to our vineyard being certified organic, our winery is CCOF Certified Organic. This means during the winemaking process, we do not use any harsh chemicals. We want a natural wine that is a true expression of varietal and vintage. We aim to make vibrant refreshing white wines and soft velvety red wines. When it comes to SO2, we are using a minimal amount just enough to preserve the freshness of the wine. And in some cases when the PH is right we are not using any at all. Our oak regiment is always French Oak, but we really dialing it back predominately using neutral barrels that won’t overpower the wine. Our objective is to bring “minimalism” and biodynamics to our region. We make authentic wine, without manipulation.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSangiovese\u003c\/h3\u003e\u003cp\u003eSangiovese is the central red grape of Tuscany and one of Italy’s most important varieties. It’s the grape behind Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, and many of the region’s most recognizable wines, though it appears under many local names and forms across central Italy.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Sangiovese ripens relatively late and needs warmth, but it also needs enough freshness to keep its shape. It can be sensitive to site and clone, which helps explain the wide range of styles. The best examples often come from hillsides where ripeness, acidity, and tannin can all stay in balance.\u003c\/p\u003e\u003cp\u003eIn the glass, Sangiovese tends to show sour cherry, red plum, dried herbs, tea, tobacco, leather, earth, and a distinctly savory edge. It usually has noticeable acidity and firm, sometimes dusty tannins, which make it especially good with food. Great Sangiovese is not about plushness; it’s about tension, structure, and that unmistakable Italian savory snap.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":48831308038395,"sku":"00077371","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/eZYSoBiOhtI49jZRMtAOGe3uejqFqdxVOGSzxa5OLi8.jpg?v=1783048132"},{"product_id":"lieu-dit-sans-soufre-cabernet-franc-santa-ynez-valley-santa-barbara-ca-2024","title":"Lieu Dit - '‘Sans Soufre’' - Cabernet Franc - Santa Ynez Valley, Santa Barbara, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lieuditwinery\" target=\"_blank\"\u003e@lieuditwinery\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valley. The wine is fermented using native yeast. Once dry, we rack the juice and press off the whole cluster lots. The wine is transferred to neutral oak barrels for the winter. Once malo is complete we transfer to tank prior to bottling.\n\nNo S02 was added at anytime during the winemaking process.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Winery\nLieu Dit [lyoo-dee] is a fancy French wine term that means “named place.”\nWe love the idea that the vineyards that grow the best grapes gain enough of a reputation that everyone starts calling them by their name. In our little corner of sunny Santa Barbara, California, we know the best places where the grapes we love are responsibly grown.\nAnd that helps us make simple, delicious, honest wine.\n\nThe Wines\nWe focus on three French grape varieties that make classic, food-friendly wines. Sauvignon Blanc, Chenin Blanc, and Cabernet Franc.\nFrom these grapes we make wines to enjoy everyday and on special occasions.\n\nThe Winemaker\nJustin Willet is a father, husband, winemaker, and proud son of sunny Santa Barbara, California. It takes a native son to know the names of all the region’s hidden places where responsibly grown grapes can be made into consciously crafted wine.\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":"Skurnik","offers":[{"title":"Default Title","offer_id":48834656567547,"sku":"00077337","price":49.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/G-SEDY97TkSWJCTC60FOCkgm3OcBhSp-CQjm1NSdYKA.jpg?v=1783048163"},{"product_id":"tyler-winery-mae-estate-vineyard-chardonnay-sta-rita-hills-santa-barabra-ca-2023","title":"Tyler Winery - 'Mae Estate Vineyard' - Chardonnay - Sta. Rita Hills, Santa Barabra, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/tylerwinery\" target=\"_blank\"\u003e@tylerwinery\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom our very own Mae Estate Vineyard located on Highway 246 in the north corridor of the Sta. Rita Hills and planted in 2016, the soils here consist of Tierra Complex and Elder loam with marine sedimentary rock below. The chardonnay sits on the lighter soils to the western portions of the vineyard, most conducive to chardonnay and expressing the wonderful precision and minerality the Santa Rita Hills can offer. This bottling shows the extreme oceanic influence of this site, being just 15 miles from the pacific ocean.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA son of Santa Barbara, Justin Tyler Willett began Tyler in 2005 at the age of 24 with a few barrels tucked away in the corner of the Sta. Rita Hills cellar he was working in at the time. It was there, as the assistant winemaker, he honed his approach to Chardonnay and Pinot Noir.\n\nJustin – a champion of old vines – has since engaged the famed historic vineyards of Santa Barbara, including the region-defining Sanford \u0026amp; Benedict, in the Santa Rita Hills. Great effort has been made to seek out vineyards of pedigree and establish close collaboration with those growers.\nMore recently, Justin and his wife Amanda purchased the site that would become Tyler’s new Estate Vineyard. They quickly went to work developing the property, planting 28 acres to Chardonnay, Pinot Noir and Syrah along with an extensive remodel of the existing ranch house. The Mae Vineyard, in the heart of the Santa Rita Hills, marks the next chapter for Tyler Winery.\nHere, in a wine growing region defined by its transverse ranges and valleys, where hills glitter with marine sediment and harbor the ocean's winds, Justin makes wines of clarity and poise. His wines lead with structure and persistence; they evoke confidence, focus and vibrancy. Justin is the first to tell you that these are virtues of terroir: they are not created in the cellar, but delicately drawn forth. The unique combination of marine soils, a long mild growing season, and cool ocean influence make this a truly wonderful place for growing Pinot Noir and Chardonnay.\n\nWith a firm belief that winemaking starts in the vineyard and the sincere desire to have minimal impact on the environment, grapes are farmed organically, handpicked at night, and sorted by hand at the winery. In the cellar, all lots are fermented using native yeast in large oak vats, and once dry the wines are put down to barrel for their elevage. The use of new oak varies by vineyard, vine age, and vintage and is used in a way that only complements, never overshadowing the wine. After a year or so in barrel, the wines are racked, blended, and returned to the barrel for a few additional months before being bottled, typically unfined and unfiltered.\nTyler is dedicated to producing wines of delicacy and balance, where structure and nuance are favored above all else. We believe wine should be elegant and honest, and possess aromatic purity and textural complexity. To best convey the individuality of each site, we try to be modern in our thinking and classic in our approach.\n\nOur 2019 vintage – the first of our Mae Estate Vineyard – is the culmination of sixteen years of closely engaging this remarkable valley, its vineyards and its people. It is the product of knowledge gleaned from the Santa Rita’s founders and intuition honed in the cellar and field. And each bottle is a humbling reminder that we have just begun to learn what this place is.\nThe Mae Estate is now ever-constant in our vision for Tyler Winery. I will work among its vines and usher forward its fruit for the remainder of my career. And when I’m finished, should my children so choose, it will be theirs for tireless work and endless reward.\nNearly every young winemaker dreams - however briefly - of vineyard land to call their own. Winemaking is an immensely personal endeavor. We seek to capture a glimpse of a time and place as seen through our eyes, made by our hands—and the process begins each year in the vineyard. In cultivating an estate vineyard, we are reminded every day that winemaking is constant. A vintage bottled becomes record of a continual pursuit of this craft that unfolds over seasons, years, and generations.\n\nTo see that this dream takes root requires persistence—and a little luck. The story of the Mae Estate begins just this way: another early harvest-morning’s drive, the sun not yet warming the valley, and a “for sale” sign on a small parcel nestled between vineyards with which I had become deeply familiar.\nThe timing just wasn’t right. And then it was. In the tangle of harvest and travel, we first missed the opportunity to acquire the parcel. The “for sale” sign was soon removed, and this small tract of farmland haunted my daily drive on Highway 246. Nine months later, by a turn of luck, the land was again available—and, without blinking, we made it ours.\nAt the Mae Estate on Highway 246, we are in good company. To our west sits Clos Pepe, a vineyard with which I had learned to craft the wines of the Santa Rita’s northern corridor. At Mae’s eastern border is Melville’s Westside Vineyard, a collection of small parcels that have long expressed the nuance and diversity of this dynamic winegrowing region. And north of our vineyard is ranchland and the frequent sight of grazing cattle. For well over a hundred years, the Mae Estate property, too, was host to grazing and agriculture.\n\nGently leaning south and nuanced in its variety of soils, the Mae property commanded an approach to viticulture that would reward patience and longevity. The subtleties of this terroir would be coaxed from these soils by working thoughtfully with vines celebrated for both their transparency and resilience.\nWe chose to look to our immediate surrounds and work with a balanced collection of California heritage selections and clones that have long thrived in the rugged Santa Rita. In the winter of 2015, we collected the vine material from partners with whom we have cultivated trusting relationships, and after a year’s growth at the nursery, we transplanted the vines in the spring of 2017.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Chambers \u0026 Chambers","offers":[{"title":"Default Title","offer_id":48847559622907,"sku":"00077243","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7EFZJd4ty4P4L6RuYCmOND_YLIdW366utGT52YVdtE.jpg?v=1783048177"},{"product_id":"tablas-creek-vineyard-dianthus-ros-of-grenache-adelaida-district-paso-robles-ca-2025","title":"Tablas Creek Vineyard - 'Dianthus' - Rosé 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 Château de Beaucastel estate. The blend incorporates the rosé traditions of the southern Rhône, taking its Mourvèdre foundation from the solid, dry rosés 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 Château 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 Rhône, 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 Châteauneuf-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":"kleemeier-santa-maria-pinot-noir-santa-maria-valley-santa-barbara-county-ca-2024","title":"Kleemeier - 'Santa Maria' - Pinot Noir - Santa Maria Valley, Santa Barbara County, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/kleemeierwines\" target=\"_blank\"\u003e@kleemeierwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eKleemeier Wines is a practice of conscientious winemaking, using classic techniques from responsibly farmed vineyards that focuses on showcasing the depth and nuances of Santa Barbara County as an imperative player in world class wines. with only a couple hundred cases of wine a year, Kleemeier Wines is able to give all of the needed attention it takes to producing wines that truly resemble the terroir of this county and its multiple and unique winemaking regions.\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 Côte 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 Précoce — 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":"Self","offers":[{"title":"Default Title","offer_id":48847561523451,"sku":"00077336","price":53.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4nsqaD7I3lNMHPhoHVG1D_T1emhQ7RsiNur136paec.jpg?v=1783049448"},{"product_id":"sinor-lavallee-bassi-vineyard-pinot-noir-slo-coast-ca-2024","title":"Sinor-LaVallee - 'Bassi Vineyard' - Pinot Noir - SLO Coast, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/sinorlavallee\" target=\"_blank\"\u003e@sinorlavallee\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe specialize in wines grown 1.2 miles from the Pacific Ocean at our estate Bassi Vineyard near Avila Beach, in the heart of the San Luis Obispo wine country.Our wines naturally reflect their pronounced coastal terroir, as well as the impassioned viticultural handwork that we bring to our vines and soils.\nThe effect of these elements is highly local and personal—the hallmarks of Sinor-LaVallee.\nOur Story\nMike Sinor has always been a grinder, a way of life he learned at a young age while working in his father’s auto wrecking yard. He brought that mentality to his first wine harvest in 1993 and never looked back. Through grit and determination, and without formal training, he ultimately became one of the Central Coast’s most decorated winemakers.\nMike married Cheri LaVallee in 1996 in Burgundy, soon after they started their own label. In 2013, Mike and Cheri put everything on the line to acquire the ocean-view Bassi Vineyard near Avila Beach. It was the destination they’d always been seeking—a singular vineyard that they could steward with holistic and meticulous viticulture.\nThe estate wines of Sinor-LaVallee are the outcome of this journey, and an emblem of this place.\nBassi Vineyard stands alone just 1.2 miles from the ocean in the San Luis Obispo Coast AVA that Mike helped found.\nFrom the crown of it, you can see the Pacific, a window into everything about this land—its morning fogs, briny air currents and steep oceanic soils.\nHere on the coastal extremity, the sense of terroir is vivid and relentless, and we are called to hold nothing back.\nLocation\nBassi Vineyard unfolds along sloping terrain overlooking Avila Valley in southern San Luis Obispo County, just off San Luis Bay Drive. The vineyard is accessible by appointment only.\nSoil Profile\nBassi Vineyard soils are marine in origin:\n110-Briones Tierra complex with a 15% to 50% slope. Weathered from soft sandstone, containing Tierra soil and Arnold-Pismo loamy sand.\n142-Gaviota fine sandy loam with a 15% to 75% slope. Weathered from hard standstone with limited clay.\nThese soils are low in organic material. The underlying bedrock is hard marine sandstone through which the vine roots can barely pass. Yields are inherently limited, producing fruit with natural intensity and vivid site expression.\nSoil ph runs from 7.1 to 7.6\nViticulture\nBassi Vineyard is farmed organically with biodynamic inputs. These practices are observed, first and foremost, because they help make better wine. No stone is unturned in that pursuit. What is great for the wine is also good for the land and the surrounding environment, so the rewards are ample for keeping everything in balance. No certification has been pursued. All recent plantings have been own rooted.\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 Côte 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 Précoce — 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":"J\u0026L dist","offers":[{"title":"Default Title","offer_id":48855630217467,"sku":"00077333","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/R8DrG84tsB93rrRZX8RGyfT5yLJuDvXCPflXDUXnzTg.jpg?v=1783049288"},{"product_id":"whitcraft-slh-escolle-vineyard-gamay-gamay-noir-santa-lucia-highlands-central-coast-ca-2025","title":"Whitcraft - 'SLH Escolle Vineyard Gamay' - Gamay Noir - Santa Lucia Highlands, Central Coast, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/whitcraftwinerydrakewhitcraft,%20drakewhitcraft\" target=\"_blank\"\u003e@whitcraftwinerydrakewhitcraft, drakewhitcraft\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOrganic farming. Granite, north east facing windy and cold. Carbonic for 9 days open top for 2 days. 6 months in Neutral Barrique\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process.\nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e","brand":"So Cal - Shiverick, SB and North - The Source Imports","offers":[{"title":"Default Title","offer_id":48855634542843,"sku":"00077353","price":46.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/G-WkOnUYIkUYe-936Jzfzws-6GzVEXRB6mVBYIMEWcY.jpg?v=1783049332"},{"product_id":"native9-ranchos-de-ontiveros-cabernet-sauvignon-santa-ynez-valley-santa-barbara-county-ca-2019","title":"Native9 - 'Ranchos de Ontiveros' - Cabernet Sauvignon - Santa Ynez Valley, Santa Barbara County, CA - 2019","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/native9wines\" target=\"_blank\"\u003e@native9wines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e93 points Wine Enthusiast\nVineyard: Riata Oaks\nFarmed By: James Ontiveros\nWinemaking By: Justin Willett\nSoils: BbC, Ballard Gravelly Fine Sandy Loam\/2-9% Slopes\nLand Grant: Cañada de los Pinos\nClones: 7,15\nStem Inclusion: Destemmed\nAlcohol by Volume: 14.5%\nBrix at Harvest: 24\nHarvest Date: \nBottling Date: \nCases Produced (9L): \nCase Six: 12 pack\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eNative9 Wine did not arrive by mistake. In 1781, Josef Ontiveros entered California permanently, and helped protect and build the Pueblo of Los Angeles and the Presidio of Santa Barbara. The next two generations, Patricio and Juan Pacifico, turned muskets to plowshares and established the El Cajon de Santa Ana Land Grant with the intention to \"raise cattle, breed horses and grow wine\" in Orange County CA in the mid-19th Century. Between 1837 and 1855, the Ontiveros ranching families struggled to find water for their stock, and made a family land-swap deal to trade El Cajon de Santa Ana for the Tepesquet Land Grant in Northern Santa Barbara County--a site that now includes Rancho Vinedo and Bien Nacido Vineyards. Nine generations after Josef entered California, after Spanish, Mexican and American ownership of California, James has reclaimed his Californio heritage in his love for horses, cattle, and vineyards. Native9 Wine and Rancho Vinedo Wine served today were made by winemaker Justin Willett, one of only two winemakers in California to achieve a perfect 100 point score for a Chardonnay. Whole cluster fermentation in Pinot Noir and long barrel aging, as well as cellaring, are the norm for us. These are wines of delicacy and perfume, not concentration and extract. Nastive9: Deliberate. Historic. Sublime.\n\nWinemaker: Justin Willett*, Tyler and Lieu Dit\nOwner\/Farmer: James Ontiveros, 9th Generation native Californian rancher\nBrand Ambassador\/Wine Educator: Wes Hagen, penned 4 AVAs in SBC wine\nWinemaking: Elevated ‘natural’ winemaking. Strong focus on craft, balance and stability. No added yeast or ML or SO2 at the crusher, whole-cluster to about 60% on PN. 18 months in elevage for all wines, Pinot Noir grapes are grown organically.\nChardonnay: 50 year old, own rooted vines (Wente 72), 18 months in 1\/3 new French (Damy)\nPinot Noir: 60% whole cluster, clones 2A, Pommard 4. 18 months in 1\/3 new French.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eCabernet Sauvignon\u003c\/h3\u003e\u003cp\u003eCabernet Sauvignon is the world’s most famous structured red grape, born in Bordeaux from Cabernet Franc and Sauvignon Blanc. It became central to the wines of the Médoc and has since traveled almost everywhere, from Napa Valley and Chile to Australia, South Africa, Italy, and beyond.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cabernet Sauvignon ripens relatively late and needs enough warmth to develop fully. Its small, thick-skinned berries bring deep color, firm tannin, and strong aging potential. In cooler or marginal sites it can taste green and hard; in the right conditions it gives structure, concentration, and a clear sense of authority.\u003c\/p\u003e\u003cp\u003eIn the glass, Cabernet Sauvignon often shows blackcurrant, blackberry, cedar, tobacco, graphite, mint, and savory spice. It’s naturally tannic and often benefits from time, either in barrel or bottle. The best examples aren’t just big — they’re composed, persistent, and built around structure as much as fruit.\u003c\/p\u003e","brand":"GrapeX","offers":[{"title":"Default Title","offer_id":48855640473851,"sku":"00077286","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4-IaHo27-ORBIytuhsNtb6odtOpbBbVgFua1HhEUR0A.jpg?v=1783049444"},{"product_id":"site-bien-nacido-vineyards-syrah-santa-maria-valley-santa-barbara-ca-2022","title":"SITE - 'Bien Nacido Vineyards' - Syrah - Santa Maria Valley, Santa Barbara, CA - 2022","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/sitewineco\" target=\"_blank\"\u003e@sitewineco\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Syrah from Block Z. Fermented in concrete and aged for 22 months in hogheads, 40% new.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe site is the most important thing determining quality in a glass of wine. The other things that factor in, like the vintage, the decisions of what to plant and the way that the plants are farmed and when to pick, are not even close in their effect. It’s not the winemaker’s giant ego or his or her belief system. It’s the SITE.\nI started thinking about starting SITE while I was winemaker at Seavey Vineyard in Napa, partly because I had found myself drinking anything but Cabernet when I got home from work. I still love Cabernet. But the varietals that are widely planted in the Rhône and southern part of Europe were the ones I came to love and drink more.\nI moved down to the Central Coast because of the high-quality Syrah, Grenache, Viognier, and Roussanne grown here and because of the lack of pomp that’s pervasive up north. I narrowed in on Larner Vineyard, Stolpman Vineyards, and Bien Nacido Vineyards, where I had worked before as an assistant winemaker at a small Pinot producer after returning from my fellowship at Tenuta Tignanello and working before that in Central Otago and Martinborough. Long ago I worked at several Long Island wineries before attending grad school for viticulture and enology at UC Davis.\nThe three vineyards I work with are at the very least farmed organically Stolpman is certified organic and certification is pending at Larner. I’ve sourced fruit from the same rows since 2012 at the three vineyards, and I pick when the fruit is ripe, not underripe or overripe. I don’t pick by numbers, which is why alcohol percentage is not stuck on one number over the years. Generally, I pick on the earlier side of ripe compared to others. The alcohol percentage I print on the label is the actual number as analyzed by ETS Labs.\nYeast are a dominant factor in a wine’s aromatic qualities, which is why I don’t use the store-bought stuff. For fermentation, I either pick a little bit before (pied de cuve) or just let it roll on its own. The white wines ferment in old puncheons, the reds in a mix of hogheads. I bottle without fining, filtration, or velcorin.\nTotal production across the 5 wines is 350 cases. I sell everything directly to a mailing list and the wines are available until sold out. I also sell directly to a handful of restaurants that care about food and wine, including six of the eight Michelin 3-stars in California. I can name nearly every person who has bought SITE since I started the brand and will keep it that way.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSyrah\u003c\/h3\u003e\u003cp\u003eSyrah is a northern Rhône grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like Côte-Rôtie, 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":"Jeremy Weintraub","offers":[{"title":"Default Title","offer_id":48855641293051,"sku":"00077316","price":82.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/QSHw6FyBVJyi82tGNCCI2EwL67ljbvDtjHqcQVRC-NQ.jpg?v=1783049447"},{"product_id":"lumen-the-mad-king-pinot-noir-santa-maria-valley-santa-barbara-county-ca-2022","title":"Lumen - 'The Mad King' - Pinot Noir - Santa Maria Valley, Santa Barbara County, CA - 2022","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lumenwinesheygingerwine\" target=\"_blank\"\u003e@lumenwinesheygingerwine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate-grown Pinot Noir fruit that goes way beyond organic. These vines are wild-farmed, which means an almost zero-input approach. We let the vines have a party, and they produce very small berries and a very intense wine. No additives.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\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 Côte 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 Précoce — 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":"Self","offers":[{"title":"Default Title","offer_id":48855648272635,"sku":"00077317","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6ldZ0-7hSWOqnqLK_YkKIrObruN2vCT9EfeazozJY4E.jpg?v=1783048952"},{"product_id":"lumen-hey-ginger-red-pinot-noir-ginger-santa-maria-valley-santa-barbara-county-ca-2025","title":"Lumen - 'Hey Ginger Red' - Pinot Noir, Ginger - Santa Maria Valley, Santa Barbara County, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lumenwinesheygingerwine\" target=\"_blank\"\u003e@lumenwinesheygingerwine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMade from Pinot Noir fruit from our own vineyards. Regeneratively farmed and certified organic. Stabilized with fresh, organic ginger root.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\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 Côte 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 Précoce — 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":"self","offers":[{"title":"Default Title","offer_id":48855648698619,"sku":"00077328","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0-i4sLCu6gj3HMjAlXaqpMQbQyifJYI8RODN8NXDjLI.jpg?v=1783048952"},{"product_id":"pali-wild-series-chardonnay-sta-rita-hills-sta-rita-hills-ca-2024","title":"Pali - 'Wild Series' - Chardonnay - Sta. Rita Hills, Sta. Rita Hills, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/paliwineco\" target=\"_blank\"\u003e@paliwineco\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePét nat method, rosé of pinot noir from Pali Vineyard\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFamily owned and operated since 2005. Pali Wine Co. crafts expressive, small-lot wines from its Sta. Rita Hills estate, including Pinot Noir, Chardonnay, Chenin Blanc, Gamay, Dornfelder, and Syrah.\nNeighborhood is the sketchbook of our winery. Natural wines shaped by Los Angeles, rooted in Santa Barbara county winemaking.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48855648731387,"sku":"00077260","price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/oz2K6lQB_QQQ6JfZEYriRLc-ztcnecVtcapitfju1oI.jpg?v=1783048952"},{"product_id":"lumen-hey-ginger-white-chardonnay-ginger-santa-maria-valley-santa-barbara-county-ca-2023","title":"Lumen - 'Hey Ginger White' - Chardonnay, Ginger - Santa Maria Valley, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lumenwinesheygingerwine\" target=\"_blank\"\u003e@lumenwinesheygingerwine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMade from Chardonnay fruit from our own vineyards. Regeneratively farmed and certified organic. Stabilized with fresh, organic ginger root.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48855649059067,"sku":"00077300","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/NpVszh7W8xOFS9DqdtvL06OvjUsu8X9w8GgoFs3lJx8.jpg?v=1783048952"},{"product_id":"nowadays-wines-pet-nat-p-tnat-of-riesling-santa-barbara-county-ca-2025","title":"Nowadays Wines - 'Pet Nat' - Pétnat of Riesling - Santa Barbara County, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e1\/2 of the lot was foot\ntrod and macerated on skins for 1 week,\nthen pressed directly to old French oak\nto finish primary. The other 1\/2 of the lot\nwas pressed directly to old French oak\nand fermented (a small amount of juice\nwas set aside and kept cold as juice).\nAfter 4 months in barrel, all the barrels\nand juice were blended together and\nbottled. No additions.\nTasting Notes: Makes us think of\nlimes, green apples, and jasmine tea\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSince 2007, Municipal Winemakers has been crafting distinctive wines that embody the vibrancy of Santa Barbara's wine country. We champion minimal-intervention winemaking while maintaining deep respect for our coastal terroir. Through our diverse labels – Muni Wine, Potek Winery, Nowadays Wine, and January Drinks – Municipal creates wines that honor the natural expression of each vineyard, embracing vintage variation and celebrating the pure character of our carefully sourced fruit. Our commitment to sustainable practices and hands-off approach in the cellar results in wines that are both thoughtfully crafted and authentically alive.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eRiesling\u003c\/h3\u003e\u003cp\u003eRiesling is one of the world’s great aromatic white grapes, most closely associated with Germany, Austria, Alsace, and parts of Australia. It’s capable of bone-dry, off-dry, sparkling, and intensely sweet wines, and it has one of the clearest abilities of any grape to transmit site, especially through acidity and mineral character.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Riesling is late-ripening and well suited to cool climates where it can develop flavor slowly while holding acidity. It’s sensitive to site, exposure, and soil, which is why the best regions often talk about individual vineyards with real precision. It can also develop noble rot, producing some of the most ageworthy sweet wines in the world.\u003c\/p\u003e\u003cp\u003eIn the glass, Riesling is usually defined by acidity, aromatics, and clarity. It can show lime, green apple, peach, apricot, flowers, herbs, honey, and sometimes the classic petrol note with age. Good Riesling doesn’t have to be sweet, and sweet Riesling doesn’t have to be heavy — the best examples feel electric, balanced, and alive.\u003c\/p\u003e","brand":"Shiverick","offers":[{"title":"Default Title","offer_id":48855650500859,"sku":"00077282","price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d4da687f8c0fb3a70ae03bc27b1b916c.jpg?v=1778621072"},{"product_id":"lone-madrone-bassi-ranch-cinsault-willow-creek-district-paso-robles-paso-robles-ca-2025","title":"Lone Madrone - 'Bassi Ranch' - Cinsault - \"Willow Creek District, Paso Robles\", Paso Robles, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lonemadronewines\" target=\"_blank\"\u003e@lonemadronewines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eCarbonic Maceration. Unfiltered.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks. Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites. Cheers!\u003c\/p\u003e\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, Mourvèdre, 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":"Self","offers":[{"title":"Default Title","offer_id":48855651713275,"sku":"00077272","price":53.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3tu76etJSbmbKFHGSBs0wki5FDe5uCHtKpZ7CVhpXPA.jpg?v=1783048935"},{"product_id":"lone-madrone-christy-wise-vineyard-mourvedre-grenache-syrah-graciano-santa-barbara-ca-2024","title":"Lone Madrone - 'Christy \u0026 Wise Vineyard' - \"Mourvedre, Grenache, Syrah, Graciano\" - Santa Barbara, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lonemadronewines\" target=\"_blank\"\u003e@lonemadronewines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e50% Whole Cluster All varietals, 6 months neutral wood.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks. Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites. Cheers!\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48855651975419,"sku":"00077251","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/cn9ytCSBMrTogrQ5gPae2TqOo7WvWldnjd8YxfNzsug.jpg?v=1783048825"},{"product_id":"boucher-red-blend-mourv-dre-blend-santa-barbara-county-ca-2023","title":"Boucher - 'Red Blend' - Mourvèdre Blend - Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/boucherwinesworthboucherwines\" target=\"_blank\"\u003e@boucherwinesworthboucherwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBoucher Wines began in Napa Valley in 2015 and now proudly calls Goleta, California home. As a bonded winery producing our fifth Central Coast vintage, we focus on crafting fun, approachable wines guided by a low‑intervention philosophy. Our core values remain constant: organically farmed vineyards, native fermentations, neutral oak, minimal SO₂, and fresh, balanced wines made to shine at the table.\u003c\/p\u003e","brand":"self","offers":[{"title":"Default Title","offer_id":48855686643963,"sku":"00077339","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/VzmfVYlJ_fcOANFKQtDHn-kSmiuwcyIGy8ZNDRKY5u0.jpg?v=1783048726"}],"url":"https:\/\/satellitesb.com\/collections\/sale\/presale.oembed","provider":"Satellite SB","version":"1.0","type":"link"}