{"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-freres-1er-cru-nature-de-craie-champagne-cote-de-blancs-champagne-fr-nv","title":"Laherte Frères - '1er Cru - Nature de Craie' - Champagne - Côte de Blancs, Champagne, FR - NV","description":"\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.\u003cbr\u003eNo 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!\u003c\/p\u003e\n\u003ch2 id=\"laherte-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-\"\u003eLaherte’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.\u003c\/h2\u003e\n\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.\u003cbr\u003eThe 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.\u003cbr\u003eMany 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_ terroirs_in the village of Chavot alone, and vinifies each separately in order to preserve its individuality of expression.\u003cbr\u003eLaherte’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.\u003cbr\u003e— Peter Liem\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43829276836091,"sku":"00073603","price":124.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/1cfddf873ecf9533aa259d6d83937836.jpg?v=1664844479"},{"product_id":"jm-goulard-origine-rose-de-noirs-champagne-rose-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","brand":"Satellite SB","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":"coquelicot-estate-petnat-of-sangiovese-los-olivos-district-ca-2024","title":"Coquelicot - 'Estate' - Pétnat of Sangiovese - Los Olivos District, CA - 2024","description":"\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\u003cp\u003e\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","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48831308038395,"sku":"00077371","price":53.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/823b53be89c3e87565725b6725978580.jpg?v=1777838265"},{"product_id":"dunites-pet-nat-petnat-of-chardonnay-pinot-noir-san-luis-obispo-coast-ca-2025","title":"Dunites - 'Pet Nat' - Pétnat of Chardonnay, Pinot Noir - San Luis Obispo Coast, CA - 2025","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eUnpretentious and approachable with a touch of nuance. Persistent bubbles bring liveliness to this wine that is loaded with tropical fruits, fleshy peach, and apple flavors.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDunites Wine Company \n\n\n\u003c\/p\u003e\u003cp\u003eWe are a small wine brand named after an eclectic group of 1930s metropolitan refugees known as the Dunites who settled in the beach dunes of San Luis Obispo county. This group proudly described themselves as a collection of free thinkers, artists, nudists, and poets. Together they shared meals, cohabited a mutual gathering space, philosophized, dissented, and generally allowed one another to live and express themselves freely outside of the cultural norms of the time.\u003c\/p\u003e\n\u003cp\u003eDrawing inspiration for this project from the remote beauty of the coastal dunes and the progressive ambition of the Dunites to aspire towards a clear goal; to produce pure and elegant wines that respect the coastal influence of vineyard sites located on the uplifted seafloor and ancient sand dunes of the SLO Coast. Combining diverse vineyard sites with traditional techniques in the cellar allow for these small production wines to express the distinct characteristics of their sites.\u003c\/p\u003e\n\u003cp\u003eWe are a husband - wife team who combine our experiences to craft these wines. Together we have worked for over a dozen wineries and vineyards around the world where the people, cultures, and wines have influenced our approach to growing and making wine.\u003c\/p\u003e\n\u003cp\u003eWhile we are not dogmatic, we try to adhere to the following guidelines when possible.\u003c\/p\u003e\n\u003cp\u003eWhole cluster inclusion of varying percentages for aromatic complexity, freshness, and structure\u003cbr\u003eMinimal use of sulfur and vinification without sulfites lead towards competition between different yeasts and bacteria\u003cbr\u003eGentle extraction by pigeage (foot treading!) to release juice from the berries without breaking the seeds and stems\u003cbr\u003eAgeing the wine on healthy lees for protection from oxygen and to promote a smooth, seamless mouthfeel\u003cbr\u003eMaturation in neutral oak barrels to showcase the great vineyards we work with\u003cbr\u003eBottling without fining or filtration to not remove anything from the wine. Plus, if we have done our job well then these steps are unnecessary\u003c\/p\u003e\n\u003cp\u003eAbove all, they should be delicious.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48849250681083,"sku":"00077409","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/518e56b8cc675c5b65dff4e0805e9cce.jpg?v=1778364320"},{"product_id":"lo-fi-petnat-petnat-of-gamay-noir-santa-barbara-ca-2023-1500ml","title":"Lo-Fi - 'PètNat' - Pétnat of Gamay Noir - Santa Barbara, CA - 2023 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVOLUME: 1.5 Liter\nVarietal: 100% Gamay   \nVineyard:  Oak Savanna, Foxen Canyon Road, Los Olivos, California.\nAppellation: Santa Barbara County\nFermentation:  Tank fermented and bottled just under 1 brix sugar. \nAging:  18 Months then disgorged and recapped.\nProduction:  75 six pack cases \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLo-Fi’s ethos is to embrace the unpredictable and uncontrollable factors in vintage and vinification, much like an audiophiles derive pleasure from the clicks, pops, and hiss of their favorite vinyl records. The duo behind Lo-Fi, Mike Roth and Craig Winchester, has built vineyard connections and winemaking chops that put them in a position to deftly guide the fermentation process of these vibrant wines without manipulations or additions. Lo-Fi is marked by easy drinking, low alcohol, neutral barrel—if any—oak, native yeasts, little or no sulfur or other interventions that hide the fruit or the vintage that spawned it. Nothing added and nothing taken away.\n\n\u003c\/p\u003e\u003cp\u003eLo-Fi wines began quietly at the time Mike Roth was working at Martian Ranch and Vineyard in Santa Barbara County. Roth also had winemaking jobs at Grigich Hills and Saddelback. But one harvest at Martian offered Roth the opportunity to work with some left over fruit. He wasn’t planning anything serious or long-term, just a glou-glou wine for himself and friends. The project continued with the partnership of Craig Winchester (assistant winemaker at Martian Ranch then) and a few harvests went by with the two making more and more to the point that they had a small inventory of wines. Things were ramping up and the wines were getting really good.\u003cbr\u003eMike Roth launched Lo-Fi Wines in 2014 and continued production while working as winemaker with Coquelicot Estate whose wines shared the Lo-Fi spirit. Mike Roth and Craig Winchester continue Lo-Fi Wines as a high-priority passion project and business while maintaining their winemaking “day jobs.” In fact, Roth’s relationship with Coquelicot continues today with the Coquelicot vineyards as the majority source of Lo-Fi’s fruit. Today, the wines of Lo-Fi are vibrant and fun. They are leading the way for a new generation of California winemakers that aren’t seeking points or collectors, but getting back to the roots of what make wine exciting and enjoyable.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eT. Edwards Wine\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48855687528699,"sku":"00077256","price":81.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/38718d8702c1d464b7dd304c96c49238.jpg?v=1778622233"},{"product_id":"kolonics-juhsecco-juhfark-somlo-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\n\u003c\/p\u003e\u003cp\u003eWebsite: \u003ca href=\"http:\/\/www.kolonicspinceszet.hu\"\u003ehttp:\/\/www.kolonicspinceszet.hu\u003c\/a\u003e\u003cbr\u003eRegion: Somló\u003cbr\u003eClimate: Cool Continental\u003cbr\u003eSoils: Basalt and ancient seabed\u003cbr\u003eAltitude: 220-260 meters\u003cbr\u003eTopography: Slopes of an ancient dormant volcano\u003cbr\u003eFruits: Olaszrizling, Furmint, Juhfark and Hárslevelű\u003cbr\u003eVineyard Size: 9 hectares\u003cbr\u003eViticulture: Sustainable\u003cbr\u003eFertilization: Natural\u003c\/p\u003e\n","brand":"Satellite SB","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-bormuhely-pezsgo-brut-pinot-noir-harslevelu-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\n\u003c\/p\u003e\u003cp\u003eWebsite: \u003ca href=\"http:\/\/www.bodrogbormuhely.hu\"\u003ehttp:\/\/www.bodrogbormuhely.hu\u003c\/a\u003e\u003cbr\u003eRegion: Tokaj\u003cbr\u003eClimate: Cool Continental\u003cbr\u003eSoils: Volcanic rock covered with a layer of rich reddish and brown clay\u003cbr\u003eAltitude: 170-200m\u003cbr\u003eTopography: Low hills and landscapes of vines and forests\u003cbr\u003eFruits: Furmint, Hárslevelű\u003cbr\u003eVineyard Size: 5.7 hectares\u003cbr\u003eViticulture: Certified Organic\u003cbr\u003eFertilization: Natural\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48863866618107,"sku":"00077427","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e325e3aed616c8f8b270a7c54d268880.jpg?v=1778889365"},{"product_id":"chateau-de-mini-re-bulles-de-mini-re-cabernet-franc-bourgueil-loire-valley-fr-nv","title":"Chateau de Minière - 'Bulles de Minière' - Cabernet Franc - Bourgueil, Loire Valley, FR - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA classic at Satellite and a terrific alternative to Lambrusco!\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Loire – Bourgueil\nAPPELLATION: Vin de France\nGRAPE VARIETY: 100% Cabernet Franc\nWINEMAKER: Clément Maire-Leguistin\nVINEYARD: Planted in the 1970s and 1980s. South\/ southwest facing. Admixture of Aeolian sand, silt and clay over Turonian limestone base.\nVITICULTURE: Organic certified Ecocert and HVE (High Environmental Value). Grassing between rows. Guyot simple pruning. Yield 35 hL\/ha.\nWINEMAKING: Ancestral carbonic maceration in tank followed by destemming, pressing and start of fermentation. Then bottled under crown cap.\nAGING: Aged for 9-12 months on lees; riddled and disgorged.\nBOTTLING: Pet Nat; fermentation in bottles.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSituated in the heart of the Bourgueil appellation, midway between Tours and Saumur, Château de Minière covers 29 hectares of vineyards dedicated to Cabernet Franc, the signature grape of the region. The vineyards, averaging over 50 years in age with some vines surpassing a century, are planted at a density of 4500-5000 vines per hectare.\nThe Château de Minière has a rich history shaped by remarkable women dating back to the 15th century. Originally a fortified farm and then a manor, the estate eventually became a Château and has since been in the hands of inspiring female owners. In 2010, the Château entered a new chapter under the stewardship of Kathleen Van den Berghe and her husband, Sigurd Mareels, who acquired the estate. Eager to take up the torch, Kathleen proudly joins the exclusively female line of owners and continues this unique legacy.\nThat same year, the Château began its transition to organic viticulture and has been certified by Ecocert ever since. The commitment to organic farming practices is evident in every aspect of vineyard management. The estate employs traditional tillage methods and avoids chemical fertilizers, instead opting for natural soil amendments to maintain soil health and foster biodiversity. Cover crops such as barley and oats are sown between vine rows to aerate the soil and encourage a thriving biotope.\nThe diverse terroir of Château de Minière is a key element in the production of its exceptional wines. The older vines thrive on the tuffeau limestone hillsides, while younger vines are planted on the lighter sandy and gravelly soils formed by the Loire River. This variety in soil composition, ranging from gravelly sites along the river to a mixture of clay, limestone, and silica on the hillsides, imparts unique characteristics to the wines, resulting in a superb bouquet that reflects the estate’s terroir.\nAt Château de Minière, viticultural techniques such as ploughing, grassing, leaf pulling, and green harvesting are meticulously applied to ensure the highest quality grapes. The vines are trained in the single cane Guyot system, and the harvest is conducted manually.\nThe grapes are rigorously sorted before either a 100% destemmed mash fermentation for the reds or a gentle direct pressing with a pneumatic press for the Rosé takes place. The Rosé musts are then fermented in stainless steel tanks at low temperatures (14°-16°C) on ambient yeasts to preserve the delicate aromas and flavors of the Cabernet Franc, aged for 5-6 months in thermoregulated stainless steel tanks and bottled without fining, with only light filtration. The red wines are fermented on the skins for 3-4 weeks. During this time, the must is gently punched down. The wine is then aged either in stainless steel or in barrels with about 1\/3 new oak.\nThe estate’s dedication to environmental stewardship extends beyond the vineyards. Château de Minière promotes biodiversity through various initiatives, including maintaining a bird sanctuary and beehives. These efforts not only enhance the natural beauty of the estate but also contribute to the ecological balance essential for sustainable viticulture.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eCabernet Franc\u003c\/h3\u003e\u003cp\u003eCabernet Franc is an old Bordeaux and Loire red grape, and one of the parents of Cabernet Sauvignon. In Bordeaux it’s often part of a blend, bringing lift, perfume, and freshness; in the Loire, especially Chinon, Bourgueil, Saumur-Champigny, and Anjou, it stands on its own as one of the great medium-bodied red wines of France.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Cabernet Franc ripens earlier than Cabernet Sauvignon, which helps it succeed in cooler regions. It still needs enough warmth to avoid hard green flavors, but when farmed well it can keep freshness while developing real aromatic complexity. It often works beautifully on limestone, gravel, and sandy soils, with style shifting depending on site.\u003c\/p\u003e\u003cp\u003eIn the glass, Cabernet Franc usually sits in a lovely middle zone: red and black fruit, fresh herbs, violet, graphite, pepper, and sometimes a subtle leafy edge. It can be light and crunchy or deeper and more structured, but it rarely needs heaviness to make its point. We like it for the way it combines freshness, savory detail, and quiet confidence.\u003c\/p\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":48883169001723,"sku":"00077436","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/738e99f11e5a72eb411c1c7e5d746246.jpg?v=1779488704"},{"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\n\u003c\/p\u003e\u003cp\u003eFabian 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.\u003cbr\u003eIn 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.\u003cbr\u003eFabian 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.\u003cbr\u003eIt 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.\u003cbr\u003eChampagne 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.\u003cbr\u003eHis “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.\u003cbr\u003eFERMENTATION\u003cbr\u003eSpontaneous yeasts\u003cbr\u003eTemperature controlled to preserve the indigenous yeasts\u003cbr\u003eAGING\u003cbr\u003e4 months in stainless steel tank\u003cbr\u003eAt least 20 months in bottle - No sulfur at bottling - ever!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n","brand":"Satellite SB","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"}],"url":"https:\/\/satellitesb.com\/collections\/sparkling\/minimal-effective-so2.oembed","provider":"Satellite SB","version":"1.0","type":"link"}