{"title":"Sparkling","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv style=\"text-align: center;\" class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003e🛫 SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"giol-satellites-vino-frizzante-prosecco-veneto-it-nv","title":"Giol - 'Satellite's Vino Frizzante' - Prosecco - Veneto, IT - NV","description":"\u003cp\u003eThis is a special wine to Satellite. Giol is the first winery our founder Drew ever worked on, and his father Brian is the importer! An exceptional apéritif, this Prosecco bridges the gap from the fine Conegliano prosecco crus to the more populist spritzing bubbles of the lowlands. We're importing pallets of it for the shop... spritzers rejoice!\u003cbr\u003eSemi-sparkling prosecco has always been better suited for simple, immediate consumption than the sparkling version. Pale straw yellow with greenish highlights, this wine has a fruity nose with pronounced notes of green apple and hints of peach, accompanied by floral notes of wisteria and acacia blossom. The nose is delicate and fruity. Its piquant crispness makes it the perfect match for shellfish, seafood, delicate fish, herb risottos, smoked salmon canapés, and cheese and spinach crepes. Serve at 10°C.\u003cbr\u003eManual harvest at optimum technological ripeness, crushing- destemming, pressing, cold settling and addition of cultured yeasts. Controlled cold fermentation at 14° C.\u003c\/p\u003e\n\u003cp\u003eFermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks (autoclaves), where the internal pressure increases for a month to around 2.5 atm until fermentation is complete. The wine is then clarified before final filtration.\u003c\/p\u003e\n\u003cp\u003eOur Old Winery\u003c\/p\u003e\n\u003cp\u003eSince 1427, on the Giol estate, wine professionals have been handing down from one generation to the next experience, traditions and local culture related to wine making. The old winery is a highly evocative place: seemingly untouched by the passage of time, it is a strikingly impressive building, set against a backdrop of age-old wisteria and lime trees alongside a gurgling spring.\u003c\/p\u003e\n\u003ch3 id=\"the-great-cellar\"\u003eThe great cellar\u003c\/h3\u003e\n\u003cp\u003eProtected by walls over a metre thick, the Great Cellar has provided the ideal environment for ageing fine wines since the days of the aristocratic Papadopoli family.\u003cbr\u003eViewed from the outside, it is a large two-storey building with impressive stone walls and a main facade featuring an entrance and ornately decorated window surrounds in local stone; the other two sides are characterized by river pebbles alternated with handmade bricks.\u003cbr\u003eThe ground floor features one of the most impressive and striking barrel ceilings found anywhere in northern Italy. The cellar houses 78 barrels of different sizes (the largest holding an incredible 26,000 litres) protected by more than 220 closely spaced beams that support the vast granary above. Upstairs, one can appreciate the remarkable dimensions of this huge open space: 78 metres long and 18 metres wide: here grain was dried and stored for centuries.\u003cbr\u003eThe roof is supported by a complex, imposing truss structure. During the First World War the whole area came under Austrian occupation and the castle and winery became a military garrison. During this time, whole wheels of cheese were hidden inside the barrels to prevent them being confiscated by the occupying forces, which explains the origin of a local cheese known as ubriaco, or ‘drunken cheese’. The presence of the troops is also documented by bullet marks still visible on several barrels: fortunately they were thick enough to withstand the gunfire and protect their precious contents.\u003c\/p\u003e\n\u003ch3 id=\"the-ageing-vaults\"\u003eThe aging vaults\u003c\/h3\u003e\n\u003cp\u003eThese five vaults form the oldest part of the winery. They have always been used to store our finest wines and are still used today for ageing our Cabernet in small oak casks and as a striking setting for welcoming our visitors.\u003cbr\u003eThe vaults really are the ideal place for ageing fine wines: twenty 210-litre casks, four 500-litre casks and thirty-two 1200-litre barrels are protected by stone vaulted ceilings and walls over a metre thick which ensure a constant temperature all year round. Inside the vaults, you can sample our products and share our satisfaction at having preserved such a precious historical heritage.\u003c\/p\u003e\n\u003ch2 id=\"our-history\"\u003eOur history\u003c\/h2\u003e\n\u003cp\u003eIn 1427, following the conquest of the mainland, the Venetian Republic rewarded its commander-in-chief Nicolò Mauruzzi da Tolentino for his outstanding service in battle by promising him San Polo di Piave (including its farm and small castle) upon completion of his term of office. Nicolò married Isotta, the daughter of Francesco Sforza, but then was killed in battle. The promised reward was presented to Cristoforo, his son legitimized by Pope Martin V, who wanted to repay Nicolò for services rendered as gonfalonier of the Holy Roman Church. Cristoforo also won the favour of the Venetian Republic, defending Verona and taking Padua from Marsiglio di Carrara.\u003cbr\u003eIn 1452 the Doge, Francesco Foscarini, awarded Cristoforo the** fiefdom of San Polo** (and other assets) sized from the patriarchate of Aquileia. After the death of Cristoforo, San Polo passed to the Gabriel family, who retained ownership until the fall of the Venetian Republic on 12th May 1797 and Napoleon’s subsequent abolition of the feudal system. The abolition lasted only a few months as the Emperor of Austria, on taking possession of the former Venetian Republic, reinstated the feudal system, upon which the property was returned to the Gabriel family.\u003cbr\u003eA few days after the death of the childless Angelo Maria Gabriel, Austria withdrew from the Venetian territories, which thus reverted to Napoleon, who promptly abolished the feudal system yet again. The estate passed into the hands of the Vivante family and subsequently the Papadopoli family, who were its owners at the outbreak of the First World War. San Polo was occupied by the Austrians after the defeat at the Battle of Caporetto and the castle, along with the winery, became a military garrison. Evidence of battle is still visible on the walls and barrels today.\u003cbr\u003eIn 1919 the whole complex was purchased by Giovanni Giol, who had only recently returned from Mendoza in Argentina, where he had emigrated at a very young age. There he had built up a veritable empire and the largest winery in the world. Back in Italy, he purchased the whole complex owned by the Papadopoli family: the castle with its extensive grounds, the old winery and a vast expanse of land.\u003cbr\u003eToday his great-granddaughter Luisa proudly continues to defend this paradise with the help of her son Vittorio. The goal of safeguarding and protecting this unrivalled historical, cultural and environmental heritage lives on.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43511553196283,"sku":"00073496","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/1d96558440a1b43931be2fa68f9cbbe3.jpg?v=1661025697"},{"product_id":"laherte-fr-res-1er-cru-nature-de-craie-champagne-c-te-de-blancs-champagne-fr-nv","title":"Laherte Frères - '1er Cru - Nature de Craie' - Champagne - Côte de Blancs, Champagne, FR - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom organically grown 30-60 year old vines in the villages of Vertus and Voipreux in the Côte des Blancs. The vineyards are located in the lower mid-slopes where the chalk is at its most prominent, capped off with a few cm of clay.\nNo added sulfur was used during the vinification or aging of this wine and no sugar was added during the vinification or at disgorgement. 100% free-run Chardonnay grape juice!\nLaherte’s goal here is to express the clearest and finest grain of chalk, and the results are clear and concise. Rich in the middle, but supported by a mineral backbone, that is clear to anyone. This wine is sublime young, due to its richness and complexity, but will express more layers over time, if you can keep your hands off of it.\n---\nLaherte Frères was founded in 1889 by Jean-Baptiste Laherte, although the Laherte family sold grapes to the local cooperative for many years. Michel Laherte, the father of current proprietors Thierry and Christian Laherte, began to bottle champagne under his own label, and when brothers Thierry and Christian took over the estate, they appropriately changed the name back to Laherte Frères. Since 2002, they have been assisted by Thierry’s son Aurélien (pictured), who represents the seventh generation of his family to grow vines in this area.\nThe Lahertes own ten hectares of vines, spread over an astonishing 75 parcels in ten different villages. Needless to say, some of these parcels are quite small, and fortunately much of the estate’s holdings lie in areas not too far away, in communes such as Chavot, Courcourt, Moussy, Vaudancourt, Mancy and Epernay. Aurélien Laherte is particularly interested in natural viticulture, and since 2005, five hectares of the estate have been farmed biodynamically. The other five are essentially organic, worked without any chemical pesticides or herbicides, and while Laherte would like to expand his biodynamic treatments to include more parcels, the main difficulty right now is distance, as some plots, such as those in Vertus or Voipreux, for example, are simply too far away from Chavot to effectively manage the intense labor required for biodynamic viticulture.\nMany of Laherte’s champagnes demonstrate the distinct character of the Coteaux Sud d’Epernay, the area just to the south and southwest of the town of Epernay that falls between the Côte des Blancs and the Vallée de la Marne. The chalk in this region is noticeably softer and more friable than the hard chalk found in the Côte des Blancs, and here it’s usually covered by 50 centimeters to one meter of clay, often mixed with other elements such as silex, limestone, schist and marl. Combined with the diverse array of different expositions offered by the numerous folds and twists of the rolling slopes here, this creates a distinctive character in the wines that distinguishes them from those of the surrounding areas. “Our pinot noir is finer than that of the Vallée de la Marne because we have some chalk,” says Aurélien Laherte, “and our chardonnay is rounder and fruitier than the Côte des Blancs because we have some clay.” At the same time, this region is far from homogeneous: Laherte identifies 15 different terroirsin the village of Chavot alone, and vinifies each separately in order to preserve its individuality of expression.\nLaherte’s champagnes are full in flavor and strongly imprinted by place, reflecting the earthy, stony terroirs of the Coteaux Sud d’Epernay. With their often ample girth and intense expression of soil, the wines can sometimes veer toward the rustic, but they more than make up for it by their depth of character. Dosage is always very low, between four and eight grams, which suits the ripeness and concentration of fruit here, derived from conscientious work in the vines.\n— Peter Liem\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLaherte Frères was founded in 1889 by Jean-Baptiste Laherte, although the Laherte family sold grapes to the local cooperative for many years. Michel Laherte, the father of current proprietors Thierry and Christian Laherte, began to bottle champagne under his own label, and when brothers Thierry and Christian took over the estate, they appropriately changed the name back to Laherte Frères. Since 2002, they have been assisted by Thierry’s son Aurélien (pictured), who represents the seventh generation of his family to grow vines in this area.\nThe Lahertes own ten hectares of vines, spread over an astonishing 75 parcels in ten different villages. Needless to say, some of these parcels are quite small, and fortunately much of the estate’s holdings lie in areas not too far away, in communes such as Chavot, Courcourt, Moussy, Vaudancourt, Mancy and Epernay. Aurélien Laherte is particularly interested in natural viticulture, and since 2005, five hectares of the estate have been farmed biodynamically. The other five are essentially organic, worked without any chemical pesticides or herbicides, and while Laherte would like to expand his biodynamic treatments to include more parcels, the main difficulty right now is distance, as some plots, such as those in Vertus or Voipreux, for example, are simply too far away from Chavot to effectively manage the intense labor required for biodynamic viticulture.\nMany of Laherte’s champagnes demonstrate the distinct character of the Coteaux Sud d’Epernay, the area just to the south and southwest of the town of Epernay that falls between the Côte des Blancs and the Vallée de la Marne. The chalk in this region is noticeably softer and more friable than the hard chalk found in the Côte des Blancs, and here it’s usually covered by 50 centimeters to one meter of clay, often mixed with other elements such as silex, limestone, schist and marl. Combined with the diverse array of different expositions offered by the numerous folds and twists of the rolling slopes here, this creates a distinctive character in the wines that distinguishes them from those of the surrounding areas. “Our pinot noir is finer than that of the Vallée de la Marne because we have some chalk,” says Aurélien Laherte, “and our chardonnay is rounder and fruitier than the Côte des Blancs because we have some clay.” At the same time, this region is far from homogeneous: Laherte identifies 15 different terroirsin the village of Chavot alone, and vinifies each separately in order to preserve its individuality of expression.\nLaherte’s champagnes are full in flavor and strongly imprinted by place, reflecting the earthy, stony terroirs of the Coteaux Sud d’Epernay. With their often ample girth and intense expression of soil, the wines can sometimes veer toward the rustic, but they more than make up for it by their depth of character. Dosage is always very low, between four and eight grams, which suits the ripeness and concentration of fruit here, derived from conscientious work in the vines.\n— Peter Liem\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Beaune Imports","offers":[{"title":"Default Title","offer_id":43829276836091,"sku":"00073603","price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/1cfddf873ecf9533aa259d6d83937836.jpg?v=1664844479"},{"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":"jm-goulard-origine-ros-de-noirs-champagne-ros-extra-brut-champagne-fr-2022","title":"JM Goulard - 'Origine Rosé de Noirs' - Champagne Rosé Extra Brut - Champagne, FR - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis champagne slaps - sincerely. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDamien stands among the most exciting and dynamic young winemakers working today, and a recent tasting made his trajectory clearer than ever. This rosé may be the most revealing example of where he is headed.\nThe method here is the one most commonly used for rosé Champagne. The base wine is the same as his Origine Blanc de Noirs — 60% Pinot Meunier and 40% Pinot Noir — with a mere 3% of a Pinot Meunier red wine added at bottling. That red is a particularly deep-colored Meunier, and what appears to be a modest addition delivers a remarkable amount of both color and complexity to the finished wine.\nIn the glass, the result is a salmon-hued Champagne brimming with red fruit, a bright lift of citrus rind, and a mousse that is creamy and beautifully sustained.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGoulard has 18.5 acres of vines spread across some 50 small parcels, all within the sub-region known as the Massif de Saint-Thierry — a high-elevation site to the north and west of Reims. Technically part of the Montagne de Reims, it is nonetheless a terroir very much its own. Viticulture on the Massif dates to 532 AD, yet the region has historically lacked quality-driven producers. Neighboring domaine Chartogne-Taillet has emerged as a genuine star in recent years, casting a bright light on what this terroir is capable of when farmed with precision and care.\nGoulard is based in the village of Prouilly (pronunciation optional) where two main soil types define the land — a sandy-clay mix that favors Pinot Meunier, and limestone and clay over chalk that suits both Pinot Noir and Chardonnay. All three varieties are grown here, though Meunier claims the lion's share of the estate. From the very first tasting, Damien's wines made an immediate impression — compelling enough that every available bottle was accounted for on the spot. In style, the Goulard wines are defined above all by elegance and finesse.\nSpending time across the table from a winemaker on repeated visits demands a certain attentiveness — to small details, offhand remarks, the quiet signals that reveal the spirit behind a domaine. The wine conversation is only the starting point. Real understanding comes from going a few layers deeper, and those moments of clarity don't always arrive on cue.\nSuch was the case at Damien Goulard's tasting room in November of 2022, on a Monday morning following a charged weekend of World Cup football. There was a visible nervousness to Damien at the outset — which found its expression almost immediately when the first bottle opened went straight to the floor. He and maman were quick to sort it out, though the episode did little to settle the mood. The tasting that followed, however, was something else entirely.\nWhat stood out most came almost by accident. As the conversation drifted toward viticulture — and biodynamics in particular — something shifted in Damien. The quietly reserved, wide-eyed young vigneron suddenly came alive, launching into an impassioned account of everything he loves about farming: organics, sustainable practices, the rhythms of the land. It was a good reminder that great farming is driven not only by what's right for the vines, but by what genuinely moves the person tending them.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Pépite","offers":[{"title":"Default Title","offer_id":48554330882299,"sku":"00077197","price":81.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bcb99376268ea2dbdf0b094706518f12.jpg?v=1774659725"},{"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":"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":"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":"kolonics-juhsecco-juhfark-soml-hu-2020","title":"Kolonics - 'Juhsecco' - Juhfark - Somló, HU - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAlcohol content: 10.3%\nResidual Sugar: 0.7 g\/l\nAcidity: 6.3 g\/l\nWe’ve spent years and years buying single barrel vintages of Juhfark, Furmint and Hárslevelű with long élevage in older, sometimes 100 year old plus large format barrels. We are still doing and love this, but we skipped right over a local favorite in doing so - CO2 charged Juhfark from a particularly high acid vintage. It’s a play on words and it’s a playful wine. Was it aged 5 years on the lees and hand rack and riddled Juhfark? Far from it, but it tastes like Somló and is priced to be accessible and take a risk on. After talking with Károly about it, the harvest of 2020 was of course peak COVID. He didn’t know how long or how bad things would get. He did however know that he wanted to drink bright sparkling Juhfark. Pro tip, add a splash of Gin and squeeze of lemon for the lesser known Hungarian 75 cocktail.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eKároly Kolonics is a 4th generation winemaker who grew up in nearby Devecser but spent his weekends and summers in Somló. His grandparents were born and raised on the hill. His Somlói lineage goes back notably to his great grandparents who emigrated to the US before WWI.Once the war threatened Hungary, they mailed back as much money as possible. There was an issue with the postmaster and none of the money went to the family and the estate was lost to the Abbey. The family eventually got their land back. The labels are photos of the great grand parents from the late 1800s.\nToday, Kolonics farms about 9 hectares of Olaszrizling, Furmint, Juhfark and Hárslevelű in thick basalt crumble soil. The area is also covered in chestnut and walnut trees at an altitude just above the frost line. No herbicides, pesticides, cover crops are cut by hand, and he uses orange oil and hand sprayed SO2 when needed.\nHis barrel regiment of large 1500L Hungarian oak and Acacia barrels, many around 60 years old, are adorned with the names of Kings and Saints of Hungary. According to Károly, “I usually say that when you taste a wine and you speak about the barrel you do not speak about God but of his dress.” As for winemaking, grapes are destemmed, pressed, and then usually spend 6-8 hours of maceration before the native fermentation begins. All wines are barrel fermented and aged, full malo and only racked once before bottling.\n\nWebsite: http:\/\/www.kolonicspinceszet.hu\nRegion: Somló\nClimate: Cool Continental\nSoils: Basalt and ancient seabed\nAltitude: 220-260 meters\nTopography: Slopes of an ancient dormant volcano\nFruits: Olaszrizling, Furmint, Juhfark and Hárslevelű\nVineyard Size: 9 hectares\nViticulture: Sustainable\nFertilization: Natural\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Danch \u0026 Granger","offers":[{"title":"Default Title","offer_id":48863858819323,"sku":"00077423","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/53add56f6cd78f5c3b79b70af23e451e.jpg?v=1778889245"},{"product_id":"bodrog-borm-hely-pezsg-brut-pinot-noir-h-rslevel-furmint-tokaj-hu-nv","title":"Bodrog Borműhely - 'Pezsgő Brut' - Pinot Noir, Hárslevelű, Furmint - Tokaj, HU - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is the first time this wine has made it to the States. Krisztián and János have been experimenting with sparkling projects since 2019 but have recently fully committed to longer-term élevage and bottle aging. Much like their over the top hospitality and enthusiasm, this isn’t an austere and unforgiving sparkling wine. While technically a NV, this is entirely from 2022. Roughly 85–90% Furmint from the Lapis and Várhegy vineyards overlooking the Bodrog River, 5–10% Lapis Hárslevelű, and 3–5% Pinot Noir. Still made with freshness in mind, it spent 34 months on the lees, 3 disgorgements (the final one in December 2025), and had a 7.7 g\/l dosage leaving around 7.1 bars of pressure. While it’s very tempting to make dated and misogynistic comparisons of wine being like a lady, please consider this more like a date night sparkling wine. The kind of night where we each try a little harder to look the part of enjoying an out of the ordinary kind of evening.\nAlcohol content: 12.5%\nResidual Sugar: 7.7 g\/l\nAcidity: 8.1 g\/l\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIn North-Eastern Hungary, Tokaji - Hegyalja warranted the world’s first appellation system over 100 years before Bordeaux. For nearly 400 years, it has served as a diplomatic tool to court foreign powers, inspired countless artists and philosophers, and has become so ingrained in Hungarian identity that it’s part of their National Anthem. One of the key features of life and history in the region is the Bodrog River. It runs from the village of Sárospatak in the north east all to the way down to Tokaj Hill in the south. The name “Bodrog” dates back to the first Magyar conquest and the very first kings of Hungary. It’s also responsible for the moisture that along with a unique confluence of grapes and terroir, makes Botrytis so prevalent.\nToday, only 20+ years after the reestablishment of private and family wineries Hungary is in the midst of a wine renaissance. Bodrog Borműhely, or “Bodrog wine(bor) workshop” started by János Hajduz and Krisztián Farkas is emblematic of this new era. By maintaining tiny parcels of vineyards in historically great sites, they are making pure, modern, yet classically inspired dry wines. Knowing when to pick and where, avoiding Botrytis, and then fermenting with native yeasts in local oak barrel are the means to this end.\nOn the west side of Tokaj Hill near the village of Tarcal lies the historic Deák Vineyard, classified as a 1st Class site in 1798. The soil is thick with loess, rich in minerals, and with a solid bedrock of dacite. Most of the Furmint is located on a steep slope about 100-150 m above sea level.\nThe Dereszla vineyard has a Southwest exposure about 120-150 meters above the village of Bodrogkeresztúr and the Bodrog River. Its climate is temperate and very breezy. The soil is loess (3-5 meters) that the rhyolitic volcanic debris and richly grained perlite. The base rock is andesite. János and Krisztián work a small 0.65 hectare area planted in the early 1980’s with about 70% planted to Hárslevelű and the rest Furmint.\nThe Lapis Vineyard is near the town of Bodrogkeresztúr and looks down onto the Bodrog River and its floodplains. Despite being near to all of this moisture, Botrytis only hits certain parts of the vineyard. The 0.7 ha that they farm is 155m up and in a breezy spot making dry wines possible. The soil is a mixture of rhyolite with strong brown clay soil and tufa. If there were to be reclassification of the Tokaji vineyards, this would be a strong contender for a Great Growth.\nThe Halas (Fish) vineyard is just southwest of Lapis near the town of Bodrogkisfalud. The vineyard is covered with a think layer of Nyirok - a rich reddish clay unique to Tokaji over a base of hardened rhyolite (volcanic) rock. The microclimate is relatively warm compared to other parts of the appellation, but the vines are 40-50 years old and well adjusted. In addition to Furmint, there is also a small plot of Pinot Noir, which will soon be ready to make wine for the very first time.\nAll wines are hand picked and sorted in the vineyard and then again in the winery. After settling for at least a day after crush, wines are barreled down into local Szerednye Oak Barrels (3-4 years old) and left to ferment on their own yeasts. After regular batonnage, full malolactic fermentation and 9 months of aging sur lie, all wines are gently filtered and sulfured before bottling.\n\nWebsite: http:\/\/www.bodrogbormuhely.hu\nRegion: Tokaj\nClimate: Cool Continental\nSoils: Volcanic rock covered with a layer of rich reddish and brown clay\nAltitude: 170-200m\nTopography: Low hills and landscapes of vines and forests\nFruits: Furmint, Hárslevelű\nVineyard Size: 5.7 hectares\nViticulture: Certified Organic\nFertilization: Natural\n\u003c\/p\u003e\u003cp\u003e\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\u003ch3\u003eFurmint\u003c\/h3\u003e\u003cp\u003eFurmint is Hungary’s great white grape, best known in Tokaj but increasingly compelling in dry wines as well as sweet Tokaji. It’s a grape of acidity, structure, and transparency, with a long history and a remarkable ability to carry both ripeness and precision.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Furmint buds early and ripens late, and its thin skins make it susceptible to botrytis. That’s essential for the great sweet wines of Tokaj, but for dry wines it also means farming and timing matter. When handled well, it can produce whites with serious architecture and ageability.\u003c\/p\u003e\u003cp\u003eIn the glass, Furmint often shows green apple, quince, pear, citrus, smoke, honey, chamomile, and volcanic or stony minerality. The best dry versions are firm, savory, and electric; the best sweet versions are rich but lifted by extraordinary acidity.\u003c\/p\u003e","brand":"Danch \u0026 Granger","offers":[{"title":"Default Title","offer_id":48863866618107,"sku":"00077427","price":47.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e325e3aed616c8f8b270a7c54d268880.jpg?v=1778889365"},{"product_id":"chavost-blanc-de-meunier-champagne-brut-nature-champagne-fr-nv","title":"Chavost - 'Blanc de Meunier' - Champagne - Brut Nature - Champagne, FR - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/ChampagneChavost\" target=\"_blank\"\u003e\u003ch4\u003e@ChampagneChavost\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eASSEMBLAGE 100% Pinot Meunier\nSOIL top of the slope, limestone soil\nVINE AGE 10 to 60 years old\nBOTTLES PRODUCED 6023\nDISGORGED 2.23\nMeunier has been a pretty trendy grape in recent years, classically known for being fun, delicious, nice fruit and texture, and great to drink at any time. Well this is just that. The lack of sulfur really creates an incredible example of meunier.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChavost\n\nFabian Daviaux has redefined the concept of a co-op as his numerous growers have committed to his preferred biodyamic viticulture, in turn creating beautifully pure, ripe and delicious Champagnes. What's more, with strong vineyard work comes the need for little - if any - sulfur addition, and most of his wines are never sulfured at all. In the winery, the grapes are allowed to ferment naturally in stainless steel tanks after pressing, with only the Coteaux Champenois Blanc and the Saignée Rosé seeing time in barrel. The rest of the range is crafted to be immediately enjoyable, with incredible freshness and purity of fruit.\nIn Champagne, there is a big generational shift similar to Burgundy. The new generation is taking their families’ domaines and making drastic changes. Being the avid Champagne lovers we are, we couldn’t be more excited.\nFabian from Champagne Chavost is one of those generational movers. He is making quite a splash in defining the idea of a grower, negociant and\/or co-op. The trend in recent years has been to look for the term RM, or focus on growers, but this is evolving. Buying land in champagne isn’t easy. Young winemakers are looking for other ways to follow their dreams; buying grapes from growers they trust and operating under negoce is a very suitable option. For example, Fabian still operates under his family’s co-op. Fabian sits on the board of their 5ha co-op and made the decision to declare, “We are going organic”. Albeit aggressive, it was the only way to sway them into organic farming and show that it is the way of the future. Fabian took the time to invest in sharing his goals and passion with members through a series of tastings and educational conversations. This approach has worked quite well. They have gotten a nice portion of their growers to farm organically since 2016. These grapes have since been included in the new wines of Champagne Chavost.\nIt is Fabian’s goal to add nothing to his wines. He currently adds no sulfur at bottling (a feat quite rare in Champagne). After tasting the wines, we clearly see why. The wines are pure, transparent and easy to drink. In his arsenal, he makes a series of “glu glu” champagnes and wines that are fully no addition. The wines that are sans soufre are the Rose de Saignee, Coteaux Champenois, and the cuvee Eurêka.\nChampagne Chavost is located in Chavot-Courcourt. It is an interesting place in Champagne; technically, the village is part of the Coteaux-sud d’ Epernay which acts as a continuation to the Côte de Blancs. When you stand at the top of the vineyard you understand why you are a bit unsure of where you are - you are in the center of Champagne. To your right, the Côte de Blancs, straight ahead is the Montagne de Reims just over the mountainside, towards the left and continuing further you see the Vallee de la Marne. The top of the vineyards are full of limestone moving to more chalk mid slope.\nHis “Glu Glu” Champagnes are 'made' in the vineyard using organic farming and spontaneous yeasts. Starting fermentation is usually done by gravity. Never seeing any barrel, the wines are drinkable, pure, and all about freshness.\nFERMENTATION\nSpontaneous yeasts\nTemperature controlled to preserve the indigenous yeasts\nAGING\n4 months in stainless steel tank\nAt least 20 months in bottle - No sulfur at bottling - ever!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Thatcher's Wine","offers":[{"title":"Default Title","offer_id":48946123997435,"sku":"00077450","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/47ab6844c6cf2edbc6d49e0b73f40a6b.jpg?v=1780612210"},{"product_id":"azimut-cava-brut-nature-pened-s-es-nv","title":"Azimut - Cava - Brut Nature - Penedès, ES - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredible value in Cava that's hard to imagine in this age of tariffs and declining quality - Azimut reigns supreme. So Good So Pure!! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMade by the legendary family winery \"Cellers de can Suriol\" - In Catalan, the name AZIMUT means the line between the sun (the energy) and the sea (calm and Mediterranean diet).\nSoil: Calcareous clay\nVarieties: Macabeo, Xarel-lo, and Parellada\nVinification Method: Traditional fermentation with indigenous yeasts. After the yeast addition for secondary fermentation, it’s aged for a minimum of 9 months in the bottle (prise de mousse), disgorged at the time of order. Zero dosage. No addition save for a little bit of sulfites at bottling (30ppm max).\nPersonality: Pale yellow, with fine persistent bubbles. Complex and intense aroma of mature white fruit, soft and elegant palate. Simply perfect for all kind of light meals, toasts, and celebrations.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLocation: the village of Grabuac, DO Penedés, Catalonia, Spain\nOwner \u0026amp; winemaker: Assís Suriol and his family\nVineyard area: 30 hectares (~74 acres), estate-owned + purchased organic grapes from neighbors for the Azimut line\nVineyard management: certified organic (CCPAE, since 1996), practicing biodynamics\nSoils: clay, limestone, loam\nMain varieties: traditional regional Parellada, Macabeo, Xarel-lo for whites, Monastrell, Garnacha, Tempranillo for the reds\nWinemaking: Spontaneous primary fermentation, stainless steel vats, amphorae from local clay, and concrete tanks. The sparkling wines are secondary-bottle-fermented and aged on lees in accordance with the Cava DO rules. No fining, no filtering, little to no SO2 added.\nAnnual production (approx.): 90,000 bottles for the Suriol estate wines, 120,000 for the Azimut line\n\nFun facts:\nThe estate is based in Castell de Grabuac, a medieval farmhouse built in the 15th century, where the Suriol family has been farming the property since the 1600s\nIn 1890, the infamous phylloxera pest killed all their vines, causing the owners to replant all the vineyards with American rootstock some 10 years later\nThe winery focuses on sustainability in all aspects. For example, the glass bottles are generally sourced within 100 km from the estate, and the winery has installed solar panels covering a big part of their electric supply\nThe Suriol family produces wines under two brands – the bottles sporting their name present a polished, estate-grown fruit, while the Azimut line denotes easy-going fun wines made from Suriol’s and their close neighbors’ organic grapes\nThe family also runs a small rustic hotel and a restaurant as part of the property, offering a complete Mediterranean lifestyle experience to thirsty travelers.\nMany of the European winemakers we work with have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.\nAn even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.” \nFollowing a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture. \nResiding in Penedés, an area renowned for its fine sparkling wines, the Suriols focus on secondary-bottle-fermented cavas, which are very elegant and delicately creamy thanks to their long aging on lees. Both the cavas and still wines are primary-fermented using only indigenous yeast: “We let nature choose the best yeast strains that will remain on the grape skins at the time of harvest. This way, each vineyard, variety, and vintage brings in a different type of yeast that then gives rise to a naturally vast array of flavor nuances in our wines.” The malolactic fermentation happens naturally as well, in concrete tanks rather than stainless steel; a choice that Assis explains as bringing more stability to the wine: “Concrete is without electrical charge, and the tanks offer good temperature stability especially when buried underground, as ours, are. Hence, they are perfect for slow aging with a naturally cleared and stable wine as the end result.” \nA super important part of Suriol’s natural approach is their Azimut project, named after the Arabic word for direction. And the direction here is clear: promoting organic agriculture! Using their export network as well as connections to local farmers, Assis \u0026amp; co. have created a brand of fun, easy-drinking wines made from their own and certified organic grapes that they purchase from their neighbors, thus encouraging them to pursue respectful viticulture. Based on typical local grapes and the Mediterranean diet and lifestyle, these wines are the perfect everyday dash of joy and color that can be enjoyed, as Assis would say, with a clear conscience.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48995729113339,"sku":"00077473","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/AJZn-NQ6iry7tpdmp2z711tTzAoBO_qcVoeBPuFMZ7A.jpg?v=1781992433"},{"product_id":"limited-presale-charles-dufour-bulles-de-comptoir-13-champagne-extra-brut-c-tes-des-bar-champagne-fr-nv","title":"Limited Presale - Charles Dufour - 'Bulles de Comptoir #13' - Champagne - Extra Brut - Côtes des Bar, Champagne, FR - NV","description":"\u003ch2\u003ePresale Offer\u003c\/h2\u003e\u003cp\u003eReserve your bottles now before this small allocation arrives at Satellite. Presale offers are listed at 10% off our normal retail rate and combine with our normal quantity discount structure: 10% off 3+, 15% off 6+, and 20% off 12+. Wine club members receive an additional 5% off all quantity discount tiers, plus free shipping on orders of 6 bottles or more.\u003c\/p\u003e\u003ch3\u003eThis offer is available through July 1, 2026.\u003c\/h3\u003e\u003cp\u003eQuantities are limited, presale orders are fulfilled first, and this is the best way to lock in bottles before the allocation lands.\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e#13: \"Cuisine du Dimanche\"\nThis wine comes from Charles Dufour’s organic vineyard in Landreville, a village in Champagne’s southern Côte des Bar. Classic kimmeridgian chalk soils mingle with heavier clay marls leading to an intermingling of poise and power. This release is a blend of Pinot Noir (60%), Chardonnay (30%), and Pinot Blanc (10%). 80% of the wine comes from the 2020 vintage, 20% comes from vintages as far back as the 1980s now that Charles has disgorged his father’s cellar into his reserve perpetuelle – an ode to the past. He ferments three quarters of his wines in barrel while the remainder ferments in stainless steel. Both primary fermentation and malolactic conversion are done with indigenous microorganisms. After bottling, the wine spends 15 months on lees during secondary fermentation. It was disgorged in January 2025 and sees an extra-brut dosage (\u0026lt;3g\/l). No additional SO2 was added. 12% ABV\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMeet Charles Dufour, a Champagne vigneron in the Vallée de l’Ours in the Aube Department in Southern Champagne! After studying winemaking in Beaune, Burgundy (with none other than Christian Knott of Domaine Dandelion!), he returned home in 2010 to his family’s domain, Robert Dufour et Fils.\nHis father, Yves (Robert’s fils) was ready to retire, so he split his vineyards between Charles and his sister, Julie – 6 hectares each.\nYves had already been transitioning his vines to organic since 2006, so they were fully organic by 2010, when Charles produced his first vintage of Champagne, called Bulles de Comptoir #1. Literally translated as “Bar Bubbles #1,” it’s meant to be a bottle that you can drink at the bar (or wherever you want).\nHe sold his first bottles to Aux Crieurs du Vin, a restaurant\/retail shop pioneer in the natural wine world, in Troyes, just down the road.\nFrom there, Bulles took off, and he makes a numbered cuvee every year, composed of a base vintage and a growing proportion of reserve wine from the multi-vintage vin de réserve that he started in 2010. Today, when it’s available, you’ll find Bulles in Bar Brutal in Barcelona, Noma and Den Vandrette in Coopenhagen, and Verre Voléin Paris (among many other addresses throughout Europe). \nBack in 2010, Charles’ mother, Françoise Martinot wasn’t ready for retirement. She wanted to hang onto the Pinot Noir vines that she planted in the ‘70s and ‘80s in the Vallée de l’Arce, one valley over from Yves, which she also transitioned to organic in 2006. \nPreviously, Françoise had sold most of her fruit (as most growers in Champagne do), so Charles offered to make a cuvee for her. His mother agreed to let him, as long as he made them in her style – vinous with less bubbles, which meant extended aging both as a still wine and after on its lees.\nIn 2019, Charles released the first wine from their venture, called Bistrøtage B.10, based on the 2010 vintage, and disgorged in the spring of 2019. Going forward, he will release one unique Bistrøtage per vintage (weather and yields cooperating). \nCharles’ wines reflect his artistic soul – he finds the abstract in the mundane. He’s hyper inquisitive – in life, the cellar, his glass – and likewise, each of his Champagnes seems to pose a new question rather than ever offer a final answer. He’s also honest to a fault (the best kind of honesty), which breeds a quirky perfectionism in his wines.\u003c\/p\u003e","brand":"Offshore Wines","offers":[{"title":"Default Title","offer_id":49015193010427,"sku":"00077481","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/CKOtyAISron2RdfpYXKekZz7OvSZTakt4ori8FuMdG8.png?v=1783045123"}],"url":"https:\/\/satellitesb.com\/collections\/sparkling\/limited-offer.oembed","provider":"Satellite SB","version":"1.0","type":"link"}