{"title":"White","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\" style=\"text-align: center;\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003eđŸ›« SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003c\/div\u003e","products":[{"product_id":"crush-it-kamp-tal-gr-ner-veltliner-spear-vineyard-santa-rita-hills-ca-2020","title":"Crush It - 'Kamp-Tal' - GrĂŒner Veltliner - Spear Vineyard, Santa Rita Hills, CA - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBackground\nWe chose to source our grapes from Spear Vineyard in Sta. Rita Hills in the heart of Santa Barbara wine country. The vineyard is certified organic and meticulously farmed. Due to the cooler climate in the AVA, GrĂŒner Veltliner grows very well in the Sta. Rita Hills and is planted in many vineyards in the region.\n\nVintage\nThe 2020 vintage started with cooler temps and some late rains in March and April. The slower start proceeded bud break, but the milder temps and low winds facilitated a strong fruit set and ample yields. Due to the\nlow rolling hills the grapes were well protected and ripened through till\nmid-September.\n\nSensory Notes\nNot unlike the Austrian region that this wine is named after, our GrĂŒner Veltliner is unfiltered and unfined. Deep complex yellow in color, the glass is rife with white flowers, white pepper, and yellow apple. Highlighted by a streak of mineral driven acidity, the palate has notes of meyer lemon and a hint of spice. Then it pleasantly rounds out to a bright clean finish.\n\nVinification: Foot stomped and left on the skins for 4 hours. Pressed directly into neutral oak barrels, fermented by native yeasts. No sulfur added through fermentation.\nÉlevage: Aged for 8 months in neutral French Oak barrels, on its gross lies.\n43 Cases Produced\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWant the quick and dirty version?\nWe help people turn wine into a ritual instead of just a beverage. Through astrology, tarot, curated wines, art, and seasonal guides, we make it easier to slow down, tune in, and choose what you’re drinking with intention.\nThe Longer Version?\nWell, that's a much longer story...We originally started in business as Crush It Wine Education. Ultimately we just wanted to teach people about wine in a way that wasn't pretentious, wasn't intimidating and wasn't a boring lecture on soil types. Fun fact, we still want to do that! We're just going about it a different way now. Because while we think wine education is important and that there are so many cool things to learn about wine, we struggled to not make it sound dry at times. And we were quickly becoming disillusioned with the way the industry was moving, or not moving as the case may be.\nWe knew we need to do something different. So we created Blackthorn. Well, Blackthorn version 1.0. A hidden world, a secret society with passwords and hidden clues and a whole cast of characters. It was a fun creative writing exercise. It was not, however, very clear. It got away from us a bit, there were too many moving parts for a two person small business to handle.\nAnd so, we simplified. To this. To the things that actually light us up, and shockingly that turned out not to be endlessly describing what terroir means. Instead, we wanted to put wine into context. We wanted to do something where yes, we could teach you about wines, but in a way that normal people might actually use it. And that context, for us, is astrology and tarot and art.\nYes, a little woo-woo. But also, a fun escape in a time when our world feels like it is literally burning down around us. You can take it as seriously as you want. Go full on witch and embrace your inner power as you dance beneath the light of a full moon. Or just grab a bottle of Clairette Blanche to try with your favorite take out, because when Mercury is retrograde you know you can always use some wine. Have fun with it! Because despite decades of the wine industry portraying itself as serious and complicated and deeply intimidating, we think it actually just needs to be fun. It's just a beverage after all.\nhttps:\/\/joinblackthorn.com\/\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrĂŒner Veltliner\u003c\/h3\u003e\u003cp\u003eGrĂŒner Veltliner is Austria’s signature white grape, especially important in regions like Wachau, Kamptal, Kremstal, and Weinviertel. It can make everything from crisp, peppery everyday whites to powerful, ageworthy wines with real depth and texture.\u003c\/p\u003e\u003cp\u003eIn the vineyard, GrĂŒner can be productive, so careful farming matters. It performs especially well in Austria’s loess, gravel, and primary rock soils, where it can keep freshness while building flavor. It’s a grape that can show both site and style clearly, from light and snappy to broad and serious.\u003c\/p\u003e\u003cp\u003eIn the glass, GrĂŒner Veltliner often shows citrus, green apple, pear, lentil, herbs, white pepper, and a savory mineral edge. The lighter versions are bright and refreshing; the more ambitious wines can gain weight, spice, and honeyed complexity with age. Its combination of acidity, texture, and savory detail makes it quietly one of the most useful white wines at the table.\u003c\/p\u003e","brand":"Crush It Wine","offers":[{"title":"Default Title","offer_id":43232415908091,"sku":"00073388","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/nHnk0gdgGE-QD9G24wQyQK32uyjiuZebj9Ok4liyfmg.jpg?v=1783724997"},{"product_id":"scar-of-the-sea-rancho-tepusquet-solera-chardonnay-santa-maria-valley-ca-nv","title":"Scar of the Sea - 'Rancho Tepusquet - 'Solera'' - Chardonnay - Santa Maria Valley, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/scar_of_the_sea\" target=\"_blank\"\u003e\u003ch4\u003e@scar_of_the_sea\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera blend of Chardonnay was established in 2014. Its composition is made up of 50% Solera base, built over time from 2014-2019 which have been aged together in 500L barrels and the other 50% is 2020 Old Vine Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time that I am extremely proud of.\nThink salted almonds, lemon cake, \u0026amp; caramelized rock candy | 48 cases produced | 12% alcohol\n---\nScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California. \nThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day. \nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.\n\nThe Central Coast offers us the opportunity to live, work, and play by the sea, which is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.\n\nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":43706613956859,"sku":"00073575","price":86.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/f9caa40fc6bcc7d2208b9a305389592f.jpg?v=1663373149"},{"product_id":"claire-naudin-le-clou-34-aligot-burgundy-fr-2020-1500ml","title":"Claire Naudin - 'Le Clou 34' - AligotĂ© - Burgundy, FR - 2020 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn incredibly rare and wonderful wine made from old vine AligotĂ© from 6 organically farmed plots around her home. \nThe top wine of the Ferrand-Naudin estate, this wine is amongst the purest and finest expressions of AligotĂ© in the world. We are so proud to have this allocation back for another vintage. \nThink about the best possible cburgundian chardonnay, then make it better: that's le Clou AligotĂ©!\n---\nClaire Naudin, Domaine Naudin Ferrand\nBurgundy, Magny-lĂšs-Villers\nThe village of Magny-lĂšs-Villers boasts an exceptional location: it is indeed the only village of the Hautes-CĂŽtes which straddles the boundary between the two appellations of Bourgogne Hautes-CĂŽtes de Beaune and Bourgogne Hautes-CĂŽtes de Nuits. The domain covers about 22 hectares of vineyard, with some prestigious parcels in: Aloxe, Ladoix, Echezeaux, and Nuit St Georges.\n“Many generations of winemakers have built our domain. One after the other, they knew how to work the vine and express the best of the fruit. Each new generation has been a source of renewal and dynamism, of questioning and new projects.”\nClaire had often dreamed of making wine, but needed to come to the decision in her own time. After studying geology and agronomy, she travelled and worked in vineyards in both Australia and New Zealand before returning home.\n“You need to want to become a winemaker, not have it thrust upon you.”\nClaire Naudin officially took the Domaine Naudin Ferrand in 1994, and quickly shaped it to her own personality and style. She believes in sustainable winemaking and refuses standardization, favoring a viticulture and a constant questioning of \"chemical\" practices. She avoids chemicals in the vineyard, not only because they affect soil quality in the long-term and because she feels they are detrimental to the health of vineyard workers.\nShe’s argued with appellation standards for years, feeling that some of the rules are detrimental to the quality of wine. Her wines are deeply rooted in Burgundian tradition and they carry all of her sensitivity, and the promise of a better future. As a woman winemaker and passionate mother of three, she wants to perpetuate what she has received.\n“My wine will no longer be trapped in a ‘small’ label. The ‘Burgundy white grape’ has been drawn down, overused- and even despised by many colleagues who have forgotten how it could still be quite pleasurable. So I will lift this wine up, and I will go beyond what the label would allow me.”\nOver the course of 16 years, Claire has worked hard to implement the following standards:\n - lower yields\n - improved trellising\n - improving the maturity and health of the grapes\n - sorting draconian when it's not enough\n - removing unnecessary or disrespectful handling of the soil\nShe works as natural as possible, focusing on sustainable viticulture. She also uses natural yeasts, as opposed to cultured ones, and the cellar is gravity-fed, meaning grapes are not damaged before they ferment. No filtration or fining is carried out, as she prefers to rack the wine a few extra times before bottling. This means fewer traces of additives and a more natural wine.\nAnd while Claire works organically, she’s purposefully not certified. She believes the organic accreditation can lead to a standardization of wine, something she is keen to avoid. Instead, Claire seeks to express her freedom from these designations, embracing her independent spirit and the purest love of her craft.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eAligotĂ©\u003c\/h3\u003e\u003cp\u003eAligotĂ© is Burgundy’s other important white grape, long overshadowed by Chardonnay but increasingly valued for its freshness and directness. It has deep roots in Burgundy and can be especially compelling when grown from old vines or in limestone-rich sites.\u003c\/p\u003e\u003cp\u003eIn the vineyard, AligotĂ© generally keeps high acidity and ripens earlier than Chardonnay. It was historically planted in less prestigious sites, but careful growers have shown that it can transmit place and make serious, ageworthy whites when treated with the same attention as more famous varieties.\u003c\/p\u003e\u003cp\u003eIn the glass, AligotĂ© often shows lemon, green apple, white flowers, herbs, and a chalky or saline edge. It’s usually leaner and more linear than Chardonnay, with a brisk, mouthwatering quality that makes it especially good with simple, salty, and fresh foods.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":43856801300731,"sku":"00073617","price":143.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dZE_oGKjX815T8ahr4qddeBSmQ0hZsCsCEagYDSYeHA.jpg?v=1786736175"},{"product_id":"phelan-farm-savagnin-chardonnay-cambria-san-luis-obispo-county-ca-2021","title":"Phelan Farm - Savagnin, Chardonnay - Cambria, San Luis Obispo County, CA - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is a wine that stopped me in my tracks. I stopped dead in the middle of tasting and just considered that the liquid in my mouth was amongst the most delicious things I had ever tasted. \n\nRaj Parr's team in Cambria is doing something so special with complete and utter focus on making things that are good. Good for the lad, good for the people, good for their mouths. It's a crazy good project and I can vouch personally that the cost of admission for this wine is low for the quality in the bottle. \n\nGanevat from California. I can't think of a more relevant comparison. It's exceptional and we have a single case. Don't miss it. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe roots of Phelan Farm stretch back to the founding of the Phelan family homestead a few miles from the Pacific on Steiner Creek in 1851, just after California became a state. Inspired by his land’s potential to grow great grapes, Greg Phelan planted Chardonnay and Pinot Noir vines on their own roots in 2007, choosing four sites within the farm best suited to viticulture.\n\nMy introduction to Greg and Phelan Farm ten years later sparked a new vision for the vineyards focused on creating a healthy ecosystem for the vines through regenerative farming practices. To support this model, I focused on diversifying the vineyards with a selection of cool-climate vines from all over Europe—particularly the Jura and Savoie—while retaining many of the original plantings. Today, through some of the varietals may be different, the vineyards all retain their original names to pay homage to the Phelan family.\n\nPHELAN FARM GEOLOGY SUMMARY\nby Brenna Quigley\nThe vineyards at Phelan Farm are nestled along the narrow banks of Steiner Creek, which separate two distinct geologic terranes on either side of the drainage.\nA steep ridge, with a sheer vertical cliff face looms over the vineyards on the south side of the creek. This entire ridge is made up of the hard, white, fine-grained Cambria Felsite. This is a mysterious ‘felsic’ volcanic rock, somewhere between rhyolite and tuff. The Cambria felsite is hard and sharp, causing it to form the dramatic cliff face that defines Phelan Farm. The volcanic event that formed the Cambria felsite is related to the volcanism that formed the 9 sisters of SLO County, and represents the short-lived volcanic event that shaped this area approximately 20 million years ago (Oligocene).\nThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mĂ©lange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mĂ©lange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mĂ©lange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\nThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mĂ©lange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\nRock unit descriptions from USGS Map Descriptions (2014).\nSANTA LUCIA RANGE BLOCK\nCambria Felsite (Oligocene) White, welded, vesicular feldspar-quartz-pumice tuff; laminated, thick-bedded quartz-feldspar-biotite tuff (some euhedral biotite); and white and gray, hard rhyolite and dacite felsite. East of the map area (Cypress Mountain 7.5 ́ quadrangle), in roadcuts along Highway 46, this unit also includes black-weathering maroon amygdaloidal basalt with green serpentinite(?) xenoliths and green mineralization, white-weathering green tuff including lenses of silicified breccia, obsidian and flow-banded gray glassy rhyolite, and greenish-gray tuff breccia with boulders of red jasper. See Ernst and Hall (1974) for a detailed description of this unit. The felsite has been correlated with the Morro Rock-Islay Hill intrusive\/volcanic complex southeast of the map area (Ernst and Hall, 1974), which has yielded K-Ar ages between 22.7±0.9 and 28.0±1.0 Ma (Turner, 1968; Hall and others, 1966; Buckley, 1986) and more recently an 40Ar\/39Ar age of 26.5–27 Ma (cited in Cole and Stanley, 1998). Ernst and others (2011) used U-Pb ages from zircons to date Cambria Felsite at 27 Ma. The Oligocene age is consistent with stratigraphic position beneath the fossiliferous Vaqueros Sandstone and correlation with the Oligocene rocks to the southeast\nFRANCISCAN COMPLEX\nKfm MĂ©lange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mĂ©lange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mĂ©lange in the map area\n\nWe acknowledge with deep respect that we are only the latest in a long line of stewards of this land. The known human history of our part of the Central Coast begins with the indigenous peoples who thrived in small communities for thousands of years, fishing, hunting and gathering food in the forests that once blanketed this land. Their descendants today call themselves Te'po'ta'ahl or, “People of the Oaks,” in honor of their ancestors’ staple food of acorns. They actively managed the landscape to better provide for their needs, using controlled burns to clear the ground beneath nut-bearing trees and cultivating food and medicinal plants near villages. An important coastal community, located on Santa Rosa Creek near today’s Cambria, was called Tsetacol. Their way of life changed dramatically in the late 1700s with the arrival of Franciscan Friars seeking converts to Christianity on behalf of Imperial Spain. The nearby Missions of San Luis Obispo and San Miguel Arcangel, constructed and maintained with coerced native labor, housed the first vineyards planted in today’s San Luis Obispo County. Wine for sacramental and commercial purposes was made from a vine, now known as Mission, imported to the Americas in the 1600’s from the Canary Islands and still grown in California today.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSavagnin\u003c\/h3\u003e\u003cp\u003eSavagnin is one of the Jura’s defining white grapes and a variety with deep roots across the alpine and eastern French wine world. It’s best known for its role in sous voile wines and Vin Jaune, but it can also make vivid, dry, topped-up whites with real tension and character.\u003c\/p\u003e\u003cp\u003eIn the vineyard and cellar, Savagnin is valued for acidity, structure, and its ability to carry both oxidative and non-oxidative styles. Under flor-like veil aging it develops the nutty, curry-spice, saline complexity associated with classic Jura; made ouillĂ©, it can be bright, mineral, and direct.\u003c\/p\u003e\u003cp\u003eIn the glass, Savagnin can show lemon, green apple, quince, walnut, curry leaf, smoke, salt, and firm acidity. The best examples are intensely savory and food-friendly, with a mountain-wine clarity that can feel both rustic and precise.\u003c\/p\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45704400306427,"sku":"00074979","price":109.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/17620347ccec0bf1b0fc610e8ba260bd.jpg?v=1712968608"},{"product_id":"domaine-aux-moines-roche-aux-moines-chenin-blanc-savennieres-loire-valley-fr-2022","title":"Domaine aux Moines - 'Roche aux Moines' - Chenin Blanc - SavenniĂšres, Loire Valley, FR - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eTruly one of the most classic Chenin Blancs in the Loire and an essential piece of kit for understanding the grape and the region. It also drinks like rock and roll!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBiodynamic\nPracticing\nVineyard\n9.6 hectares of Chenin blanc grown on hillsides along the Loire River.\nSoil\nSchist with sandstone and clay\nViticulture\nYields are kept extremely low, usually around 30 h\/h, and all work is done by hand including the harvest which occurs slowly over a few weeks (5-6 \"tries\" or pickings). Will be certified organic in the 2012 vintage!\nVinification\nFermented with indigenous yeasts in tank.\nAging\nAged in a combo of tank and cask (220 and 400-liter, mostly used), with usually 65-75% tank and the rest wood.\nProduction\n1,500 cases\nRatings\nPublication\nVinous\nRating\n91\nDescription\nThe 2022 SavenniĂšres Roche aux Moines from Tessa Laroche at Domaine aux Moines is surprisingly fresh, considering the dry, warm conditions of the vintage. There's a liveliness and freshness where others have struggled with heaviness. A subtle autolysis-derived pastry flavor joins ripe apple, pear and herbal notes. In this vintage, there are two bottlings of this wine: one with SO2 and one without, with no distinction on the label! Tasting the two alongside each other, the no-sulfur-added approach is more open with more obvious fruit and pastry compared with a tighter, more closed expression where sulfur dioxide was added at bottling. - Rebecca Gibb\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWith roots going back to the middle-ages, the Domaine aux Moines, one of the two pearls of Anjou, needs little introduction. Yet, things are quietly evolving at this prestigious estate with Tessa Laroche firmly at the helm and her eyes set on the future. The commitment to biodynamic farming, the attention to detail, the respect of history while welcoming of new practices are all enhancing the attribute of this extraordinary vineyard of SavenniĂšres Roche-Aux-Moines. The best is probably yet to come and that’s no small feat.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47107153363195,"sku":"00076191","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5f0bd76410ddb4a6983033eac145af43.jpg?v=1745092551"},{"product_id":"rogue-vine-jamon-jamon-moscatel-itata-valley-cl-2023","title":"Rogue Vine - 'JamĂłn JamĂłn' - Moscatel - Itata Valley, CL - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/roguevine\" target=\"_blank\"\u003e\u003ch4\u003e@roguevine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Moscatel from a vineyard planted in 1960 in the Guarilihue region of Itata. Seven week maceration followed by aging in a mix of concrete and old barrels. Unfined, unfiltered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Rogue Vine is a project created by Amigos in Itata!\nOur team is made up of two people. We both had the wish of making different wines; wines with character! To achieve this we had to find different vineyards, different Terroirs, and to make them in a different way! There was no other option.\nThe forgotten old bush vines almost falling out of steep granitic hills in ITATA were the perfect scenery to start this project. \nIt is very exciting for us, what we have found in Itata! We have found Rogue Vines. \n\n\u003c\/p\u003e\u003cp\u003eLos Amigos\u003cbr\u003eLeonardo Erazo Lynch\u003cbr\u003eAfter finishing university, falling in love with a young female winemaker and then having that relationship not work, gave me the perfect excuse to start traveling the world. My travels lasted 5 years, working and traveling in Spain, France, Australia, New Zealand and California, and then Australia where I found myself falling in love again. This time, with a South African girl who brought me to her land, and surprisingly, it again didn’t work (damn it!). While living in South Africa for 3 wonderful years, I earned a scholarship to earn a Masters in Viticulture and Terroir at Stellenbosch University. It was, to me, an amazing experience living in SA while many changes were taking place with many active young winemakers, all together with the big influence of the Master. My research was focused on the influence that soil has on wine and this gave me the chance to study soils in France and in Germany as a part of my research.\u003cbr\u003eOverall I have spent 10 years traveling (so far!). This journey keeps bringing the most amazing surprises and has been incredible indeed!! Today, I’m in charge of an amazing project in Altos Las Hormigas in Mendoza, Argentina and I’m also working very hard at Rogue Vine, a very special project for me, in the Itata Hills, in the deep south of Chile.\u003cbr\u003eI believe the diversity that comes from different stimuli and traveling with no money makes a person incredibly creative. During my trips I’ve done all sorts of work related to wines, had the chance to taste and visit the most amazing vineyards, met incredible people, and keep completely changing my vision about wine and definitely myself too! There is no better way of learning about something than experiencing it, touching it and smelling it. Soil and wine are not the exception.\u003cbr\u003eTo look at things from outside gives you a different perspective, and many times you are able to see what you can not see from within. Sometimes being a outsider coming in can be a new insight.\u003cbr\u003eThe Rogue Vine wines are the results of looking at things from another perspective. Because, in some moment of the trip, you realize that without noticing, you have gotten to know yourself a little bit better, that you don’t want to do the same as others do, and that the option is to follow your own path; your own way. Even though it can be difficult, that day, you become a ROGUE.\u003c\/p\u003e\n\u003cp\u003eJustin Decker\u003cbr\u003eWine, and the beginning of something profound for me, began on a snowy day in Indiana. As the snow continued to fall, and the roads closed for nearly three days, more and more friends came to our house for friendship, laughter, and comfort. I learned a few things that day when we began opening bottles that I was meticulously storing. Among the many, special occasions are made and seldom planned for and wine is made to be drunk, not saved.\u003cbr\u003eMost winemakers I know seem to have a specific wine that represents a pivotal moment in their lives. Sure, a complex wine is fun to talk about with those that also make wine or taste for a living, but come on, when was the last time you dissected the flavors of a great meal? A great experience isn’t about describing what your eating, doing, drinking, it’s about the now, the experience. A great wine can start something, but it’s the people that truly make it magical. Wine is only a vehicle that transports an event into a memorable one.\u003cbr\u003eWhy do I make wine? Because it’s an amazing transformation, to take something so natural, so real and such a part of the earth and transform it into an amazingly tasty beverage, that is incredible. That it goes beyond just a liquid refreshment, and is not only a part of conversation but the guide we sometimes need to push the conversation and experiences forward and beyond. So, I really don’t make wine, I help create stimulating conversations about friendship, love, sports, construction projects, and a plethora of other things, and who wouldn’t want a hand in that if they could.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47121363730683,"sku":"00076379","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/267cb315d1f2ffa1d5c424c184b2d85c.jpg?v=1745629322"},{"product_id":"dagueneau-buisson-renard-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Buisson Renard' - Sauvignon Blanc - Pouilly-FumĂ©, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOak aging has transformed what was once Dagueneau’s most mineral-driven cuvĂ©e into a rich, opulent expression—still anchored by its signature flinty edge and a firm, structured backbone.\nA single mid-slope parcel on the southwest side of Saint-Andelain—the highest village in the Pouilly-FumĂ© appellation—this site is uniquely blessed with a perfect balance of clay and flint (silex) soils. Historically known as Buisson Menard, the vineyard was famously—and mistakenly—renamed Buisson Renard by a prominent French wine journalist. Didier, never one to let such an error slide, embraced the slip and officially adopted the new name the following year.\nFermentation and aging take place in mostly neutral 450- and 600-liter barrels, adding texture without overshadowing the wine’s vibrant character.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML, 1.5 L\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard A single parcel located mid-slope on the southwest side of Saint Andelain, the highest village in the Pouilly-Fume appellation, and the only one to possess soil containing the perfect balance of clay and flint (silex). Historically, this vineyard has been known as Buisson Menard, but a few years back, a famous French wine journalist made the unenviable mistake of misnaming it Buisson Renard. Didier took offense and thus renamed it the following year.\u003cbr\u003eOrientation Southwest\u003cbr\u003eSoil Silex (clay and flint)\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Barrel fermented\u003cbr\u003eAging Aged mostly in neutral 450 and 600 liter barrels.\u003cbr\u003eProduction limited\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the NiĂšvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, AndrĂ© Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\nHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\nOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\nWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly FumĂ© vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\nOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir. Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171870971,"sku":"00076386","price":197.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/df17ae5a413e2a9e1fd21d72891b87b9.jpg?v=1746130429"},{"product_id":"dagueneau-pur-sang-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Pur Sang' - Sauvignon Blanc - Pouilly-FumĂ©, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePrimarily sourced from La Folie, a vineyard located north of Saint-Andelain, this cuvĂ©e occasionally includes fruit from smaller plots on the Saint-Andelain hill. The soils here are composed of deep clay with chalky limestone—distinctly lacking the silex found in other parts of the appellation.\nFermentation and aging take place mostly in 450- and 600-liter barrels, along with a portion in Dagueneau’s iconic cigar barrels—aggressively elongated 350-liter vessels designed by the late Didier himself to fine-tune texture and elevate aromatic expression.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard Produced primarily from a vineyard north of Saint Andelain called La Folie. Occasionally, some smaller plots on the Saint Andelain hill make it into this cuvee.\u003cbr\u003eOrientation The vineyard is gently sloped and has perfect south\/southeast exposure\u003cbr\u003eSoil The soil here is deeper clay with some chalky limestone. There is virtually no silex in the soil.\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Barrel fermented\u003cbr\u003eAging Aged mostly in 450 and 600 liter barrels, as well as some of Dagueneau's famous cigar barrels. Designed by the late Didier, these barrels are 350 liters and agressively elongated.\u003cbr\u003eProduction limited\u003cbr\u003eNotes Arguably the domaine's most popular cuvĂ©e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the NiĂšvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, AndrĂ© Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\u003cbr\u003eHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\u003cbr\u003eOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\u003cbr\u003eWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly FumĂ© vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\u003cbr\u003eOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir. Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171903739,"sku":"00076387","price":188.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b2c6d222cec5414eb1431b34d3e6037b.jpg?v=1746130430"},{"product_id":"dagueneau-blanc-etc-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Blanc etc...' - Sauvignon Blanc - Pouilly-FumĂ©, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFocused and ripe, this wine opens with vibrant notes of white grapefruit, quince, acacia honey, green herbs, fresh cream, and a touch of tropical fruit—all underpinned by a striking crushed-stone minerality. With a bit of air, its lush, layered texture comes into full view, lifted by tangy, spicy acidity. Even in its youth, it closes with an impressive aromatic flourish that lingers long after the last sip.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard Produced from holdings of younger vines and from parcels not located on the St. Andelain hill\u003cbr\u003eOrientation Blend of multiple parcels, varied exposure\u003cbr\u003eSoil Kimmeridgian, clay-limestone\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Fermented in tank\u003cbr\u003eAging Aged in tank\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the NiĂšvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, AndrĂ© Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\u003cbr\u003eHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\u003cbr\u003eOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\u003cbr\u003eWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly FumĂ© vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\u003cbr\u003eOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir. Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171936507,"sku":"00076385","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0352923e08b5a728a37e73ea30d2c93a.jpg?v=1746130433"},{"product_id":"domaine-b-rtschi-cru-manicle-chardonnay-bugey-fr-2023","title":"Domaine BĂ€rtschi - 'Cru Manicle' - Chardonnay - Bugey, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFull of the minerality, freshness and tension you would expect from cool climate, deficit soils like these below the cliff of Manicle! Picked early to maintain acid and bright fruit flavors, and using only 30% oak, all used, this wine grown at the same latitude as its Savoie cousins, is a delicious introduction to the wines of Bugey and the region’s crown vineyard, Manicle.\n\n- Appellation Cru Manicle\n- Variety Chardonnay\n- Vintage 2019\n- Vine Age 40 years\n- Elevation 400m\n- Soil Limestone, Marlstone\n- Yield 5t\/ha\n- Vinification Steel\/Oak\n- Aging ---\n- Alcohol 13.5%\n- Farming Practices Certified Organic\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eClĂ©ment Bartschi is a native son of Bugey, a rich winegrowing region nestled between Savoie and the Jura in eastern France, equidistant between Lyon and Geneva. Bugey is a beautiful landscape of sheer limestone cliffs and the emerging Alps. Here mountain influenced Chardonnay and Pinot thrive along with native varieties like Altesse and Mondeuse. It is Bugey’s most famed vineyard, Cru Manicle, that ClĂ©ment has recently returned to, convinced by the terroir of his under-the-radar home.\nClĂ©ment is a local boy who has made good in the wider wine world, with time spent at the venerated Domaine RomanĂ©e-Conti, before becoming a winemaker at M. Chapoutier, one of the Rhone Valley’s most respected domaines, where today he is head winemaker.\nBut when ClĂ©ment, leaning on his local connections, discovered that one of the growers (there are just three!) on Cru Manicle was planning to retire he jumped at the chance to purchase their parcels, convert them to organic agriculture and begin making wines close to his heart and in his family’s ancestral backyard.\nCru Manicle sits at 400m and covers a small south facing mountain slope on the very southern apex of the Jura mountain range which separates France from Switzerland. Here the lime and marl rocky soils retain morning heat while cool nights maintain acidity and freshness in the grapes. ClĂ©ment farms 3 hectares focused on Chardonnay and Pinot Noir. His wines exude traditional craft, alpine influence and a deep local understanding of this unspoiled area.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Barrel Down Selections","offers":[{"title":"Default Title","offer_id":47140229939451,"sku":"00076135","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31f1edbd898ad73b12920249771bf4e6.jpg?v=1746246405"},{"product_id":"disko-north-canyon-vineyard-gruner-veltliner-santa-barbara-county-ca-2023","title":"Disko - 'North Canyon Vineyard' - GrĂŒner Veltliner - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNorth Canyon Vineyard\n8 months on gross less-neutral french oak\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ewhat we are about\nDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\n\n\u003c\/p\u003e\u003cp\u003eAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\u003c\/p\u003e\n\u003cp\u003eKeep it classy and keep it fresh my friends. \u003c\/p\u003e\n\u003cp\u003eCheers, Sean\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193906939,"sku":"00076206","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31df68d014c4d75b8a7c1b19e47bedf6.jpg?v=1746562084"},{"product_id":"elkins-wines-riesling-santa-barbara-county-ca-2023","title":"Elkins Wines - Riesling - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNo commercial yeast added. Aged in stainless steel drums on lees for 11 months. Bottled unfined and unfiltered.\n\n\u003c\/p\u003e\u003cp\u003epH: 3.14\u003cbr\u003eTA: 8.2g\/L\u003cbr\u003eGluc\/fruc: 0.3g\/L\u003cbr\u003eABV: 11.7%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Winemaking\u003cbr\u003e”First and foremost, we are making wines that we like to drink. Not only because of how they taste, but also because of how they were made and what they represent. Made using sustainably grown grapes, our wines are made in a way that showcases vintage, varietal, and location. To achieve this, we implement a low-input style of winemaking that lets the fruit do the talking. The wines are then bottled unfiltered, with minimal sulfur, and without the use of fining or stabilizing additives.”\u003cbr\u003e-Matt\u003c\/p\u003e\n\u003cp\u003eMatt graduated with a Bachelor of Science in Viticulture \u0026amp; Enology in 2015. Following harvest internships in South Australia, South Africa, and Napa, he joined the winemaking team at a new, high-tech winery in Napa, California. It did not take long, however, for Matt to get the urge to start making wines that more aligned with his sustainability and low-input ideologies. In 2021, with much encouragement and help from friends and family, he started Elkins Wines.\u003cbr\u003eKevin’s passion for wine stems from wine culture. With the belief that food and wine bring people together, the possibility of being a part of a small, family business producing small lot, sustainably made wine immediately appealed to him. Kevin assists with all aspects of winemaking during harvest and bottling, and also manages Elkins Wines sales and distribution in Washington state.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194365691,"sku":"00076330","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6ecd0afc11577a99b65edf4e5fbcf95d.jpg?v=1746562092"},{"product_id":"giornata-margett-vineyard-fiano-paso-robles-ca-2023","title":"Giornata - 'Margett Vineyard' - Fiano - Paso Robles, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eREGION: Central Coast\nAVA: Paso Robles\nVINEYARD: Margett\nFARMING: Organic without certification\nSOILS: Sandy loam alluvial\nVARIETIES: 100% Fiano\nYEASTS: Native\nFERMENTATION: Stainless steel barrels\nELEVAGE: Stainless steel barrels, 6 months on lees\nALC: 13%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOur Philosophy\nThe journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy.\nOur winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194463995,"sku":"00076375","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fba340e500852e0f67c849d246c07855.jpg?v=1746562096"},{"product_id":"kings-carey-star-lane-semillon-happy-canyon-santa-barbara-county-ca-2022","title":"Kings Carey - 'Star Lane' - Semillon - Happy Canyon, Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSemillon, Star Lane, Happy Canyon, Organic, 960, 6 hours on the skins, 30ppm SO2 total. Fermented and aged in neutral barrels.\nRounder style compared to the last year. 2022 had a heat spike that pushed things up and yet it was still picked at low brix to give it around 11% alcohol or less. A nice summer sipper. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eYou should trust an ex-Mormon winemaker. Here’s why
\n\n\u003c\/p\u003e\u003cp\u003eJames started life as a Mormon. In 2009, having already left the religion, James’ brother-in-law brought him to California’s Santa Ynez Valley; a move which would kick-start his career path in Santa Barbara Wine Country.\u003c\/p\u003e\n\u003cp\u003eOriginally assistant winemaker for Santa Barbara County label, Dragonette Cellars, James left Dragonette to join Liquid Farm as the boutique label’s very first, dedicated winemaker. James transitioned over to Liquid Farm at the start of harvest 2013, and continues to make Liquid Farm’s variety of wines (now five Chardonnays, a RosĂ© of MourvĂšdre, and four Pinot Noirs) in addition to Kings Carey Wines.\u003c\/p\u003e\n\u003cp\u003eJames’ work ethic and attention to detail, including his {annoying} fastidiousness and penchant for cleanliness in the winery, allow his wines to speak for themselves
simply put, they undergo fewer manipulations which are often due to necessary fixes or corrections in the winemaking process.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194988283,"sku":"00076279","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5883fe2cd96f6a14b39692e2d93baf7e.jpg?v=1746562108"},{"product_id":"madson-chardonnay-santa-cruz-mountains-ca-2023","title":"Madson - Chardonnay - Santa Cruz Mountains, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA celebration of Chardonnay in the Santa Cruz Mountains, the grapes come from several small organically farmed vineyards throughout the appellation. Each site brings its unique mountain micro-climate signature to the blend and the commonalities shared are low nitrogen, high calcium soils, and a cool climate during the growing season. These factors limit yields and increase the depth and mineral concentration of these bright, flinty chardonnays. Proximity to the Monterey Bay yields fresh saline wine. All vineyards are farmed using organic practices. 12.9% ABV 24 barrels produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\n\u003c\/p\u003e\u003cp\u003eAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\u003c\/p\u003e\n\u003cp\u003eRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere. \u003c\/p\u003e\n\u003cp\u003eOur pledge to be carbon neutral.\u003cbr\u003eIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor. \u003c\/p\u003e\n\u003cp\u003eWe aim to minimally interfere and guide fermentations to show vibrancy.\u003cbr\u003eAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor. \u003c\/p\u003e\n\u003cp\u003e​Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\u003c\/p\u003e\n\u003cp\u003eWith love,\u003cbr\u003eCole, Ken \u0026amp; Abbey\u003cbr\u003e\/\/\/\u003cbr\u003e​Cole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project​). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and AndrĂ© Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197282043,"sku":"00076343","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/abfc4e0044d522fd570fe3427a7cf52f.jpg?v=1746562155"},{"product_id":"villa-creek-farmhouse-white-picpoul-falanghina-pinot-gris-west-paso-ca-2024","title":"Villa Creek - 'Farmhouse White' - Picpoul, Falanghina, Pinot Gris - West Paso, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePeaches and cream, but with some zing! This is the wine you want to pair with your big hat and singlasses. All certified organic fruit sourced from Castoro and Adelaida Vineyards on the westside of Paso.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe have been making wine on the west side of Paso Robles for the past 25 years. Sourcing fruit from local organic sites as well as our certified biodynamic and regenerative organic home estate, we use primarily Rhone varietals to create thought provoking wines that are farmed in a way that promotes the health of the lands that we steward. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197642491,"sku":"00076369","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/93c1c34d70e08b16fa994badbe89c9f9.jpg?v=1746562163"},{"product_id":"marbeso-spear-vineyard-chardonnay-santa-rita-hills-ca-2023","title":"Marbeso - 'Spear Vineyard' - Chardonnay - Santa Rita Hills, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Chardonnay\nSpear Vineyard (Sta. Rita Hills)\n175 cases produced\n\n\u003c\/p\u003e\u003cp\u003eWinemaking:\u003cbr\u003eThe fruit was hand-harvested predawn to preserve its cool temperature during the quick journey to our Buellton winery,\u003cbr\u003ewhere it was gently pressed, racked to a tank and allowed to settle overnight. On the following morning the juice was\u003cbr\u003eracked again, this time by gravity into neutral French oak, where it barrel-fermented on its native yeasts until dry. High\u003cbr\u003elevels of natural acidity made for a slow fermentative process requiring very little intervention. Malolactic fermentation\u003cbr\u003eoccurred naturally over the course of a few months. The wine was aged on its lees for just over 11 months, then bottled\u003cbr\u003ewithout fining or filtration in the fall of 2024.\u003c\/p\u003e\n\u003cp\u003eOn the Palate:\u003cbr\u003eStone fruits, crushed rocks, lemon jam. Imagine enjoying a lychee in the springtime, under a blossoming citrus tree.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSouth Bay Natives, Colin and Hannah are a small production in the Sta Rita Hills producing vineyard designates from Santa Barbara County and the Santa Cruz Mountains. Combining our passion of wine together my wife and I decided to launch our own label Marbeso (kiss of the sea) in 2019 after years of making wine for other people. This year will mark Colin’s 20th vintage as a whole, ranging from Leeuwin Estate in Margaret River to Martinborough Vineyards in the North Island of NZ.\u003cbr\u003eWe source wines in close proximity to the sea and strive to produce clean, acid driven wines of minimal intervention using natural yeasts and bacteria; neutral french oak, bottle unfined and unfiltered to promote transparency between glass and vineyard. With vineyard sourcing and farming at the forefront, we have a strong connection to finding fruit that has been organically grown.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197871867,"sku":"00076274","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3e9597e7b5e00177916fb424dfef4db2.jpg?v=1746562171"},{"product_id":"tablas-creek-vineyard-espirit-de-tablas-rhone-blend-paso-robles-ca-2022","title":"Tablas Creek Vineyard - 'Espirit de Tablas' - RhĂŽne Blend - Paso Robles, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard 2022 Esprit de Tablas Blanc is our flagship white blend, chosen from the top lots of six white Rhone varieties propagated from budwood cuttings from the ChĂąteau de Beaucastel estate. Roussanne provides the core richness, minerality, and flavors of honey and spice, while Grenache Blanc adds green apple and anise flavors, lush mouthfeel and bright acids. Picpoul Blanc adds pineapple brightness and saline minerality, Bourboulenc provides limestoney, citrusy lift, Clairette Blanche brings clean fruitiness and chalky minerality, and Picardan finishes with a little burst of acid, further emphasizing the mineral notes.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAccolades\u003c\/li\u003e\n\u003cli\u003e2022 Esprit de Tablas Blanc: #12 Wine of 2024: Owen Bargreen (Dec. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"full-bodied with bright acidity and complex notes of peaches, nectarines, beeswax and lanolin\": JamesSuckling.com (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"a beautiful balance of power, nuance and lift, with a mellow, soft texture lined with vibrant acidity\": Robert Parker's Wine Advocate (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"impossible to ignore. Vividly fresh and pure\": Vinous (July 2024)\u003c\/li\u003e\n\u003cli\u003e94 points \u0026amp; Editors' Choice; \"This is a lesson in white RhĂŽne blends\": Wine Enthusiast (Jul. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"the finest white wine that I tasted in my Paso Robles Report ... stunning\": Owen Bargreen (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"a wine of great aromatic complexity, with beeswax, yellow flower pollen, almond skin and nutmeg. The palate balances the weighty elements of these white RhĂŽne varieties with remarkable brightness and saline minerality, creating textural perfection\": Decanter (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"a ripe orchard fruits-driven core with flavors of white peach, sudachi, wet river stones, and kiwi ... long and lingering\": BevX (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"vibrant and mouth coating\" Robert Parker's Wine Advocate (Dec. 2023)\u003cbr\u003eTasting Notes\u003cbr\u003eA powerful nose of lanolin and honeycomb, lemongrass and orange blossom, like the world's most luxurious antique furniture polish. The palate is lively, rich but still light on its feet, with flavors of vanilla custard, fresh apricot, citrus pith, marmalade, and green herbs. The finish leaves lingering notes of grilled pineapple and green herbs. Drink now to enjoy its freshness or let it age for up to two decades for deeper flavors of caramel and roasted nuts.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eTablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of ChĂąteau de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148268126459,"sku":"00076240","price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6d5581164dc47f3a7077c499d0f6e80e.jpg?v=1746564521"},{"product_id":"domaine-de-la-tournelle-corvees-sous-curon-chardonnay-jura-fr-2020","title":"Domaine de la Tournelle - 'CorvĂ©es sous Curon' - Chardonnay - Jura, FR - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOOS\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eEvelyne and Pascal Clairet began Domaine de la Tournelle in 1991 with a single rented parcel of Chardonnay and an enthusiastic pursuit of organic and biodynamic farming. Today, they have become a benchmark domaine in the region and are highly respected figures in the natural wine community who routinely help young growers get established. They accomplished their impressive reputation through much dedication and hard work as well as their constant interest and curiosity in learning from those who initially cleared the path and established the region. \nIn addition to farming organically and biodynamically, they employ the use of sulfur sparingly – choosing to either not sulfur at all or adding a small amount either at harvest or bottling, depending on the vintage. Pascal has also been a strong voice in favor of wines that showcase the region’s unique terroirs – he believes that single variety bottlings best capture this. Evelyne and Pascal are a “bridge generation” between the region’s elders and the new guard, and so in another sense, their wines can be interpreted as “bridge wines” – natural, while also being well-made, ageworthy wines that have incredible precision and complexity.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177507700987,"sku":"00076406","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b01f4cf5854cdbcab08c4393d97ee86e.png?v=1747771811"},{"product_id":"amevive-ibarra-young-vineyard-marsanne-los-olivos-district-ca-2023","title":"Âmevive - 'Ibarra-Young Vineyard' - Marsanne - Los Olivos District, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFloral and warm nose with a delicate and welcoming palate. Think passing a honeysuckle bush on a long springtime walk. This wine likes good views at golden hour at your favorite tranquil spot. This wine is great now, great the next day, and will age for many, many years.\nThese vines were planted in 1973, part of the second planting at Ibarra-Young Vineyard. As is everything else on the vineyard, they are also own rooted, no till, rotationally grazed, and interplanted with native plants to the Santa Ynez watershed. This block sits across a fairly sandy part of an alluvial bench that runs through the vineyard. It has extremely low vigor so its clusters are constantly dappled with the California sunshine. Imagine this while you’re tasting! We’ve been working hard on rebuilding soil health in this section especially and are just now beginning to see the impacts of our rotational grazing and no-till practices.\nThis wine was picked around 20.5B just as the acids were starting to deplete. In the cellar, 20% of these grapes were destemmed and fermented in a small stainless steel tank for 10 days on skins, and the other portion was pressed directly and fermented in neutral french oak barrels until dry. The fermentation is always with native yeast and native bacteria. After 10 days, the skin contact portion of this wine was pressed in the basket press before joining the rest of the marsanne in neutral french oak. This wine went fully through malolactic fermentation and spent 18 months on elevage without sulfur. The skin contact portion and the direct press portion of this wine were combined into one about 5 months before bottling. The 2022 Marsanne was bottled unfined and unfiltered on March 18th, 2024.\n- 12.0% ABV\n- 92 cases produced\n- Regenerative organic grapes managed holistically, minimal effective sulfites\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePronunciation: \"ahm-veev\"\n​\n​Translation: soulful, lively soul, living soul \n​\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\n\n\u003c\/p\u003e\u003chr\u003e\n\u003cp\u003eWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\u003c\/p\u003e\n\u003cp\u003eThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, Helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\u003c\/p\u003e\n\u003cp\u003eIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late 90's and early 2000's Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to Syrah and MourvĂšdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late 90's. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\u003cbr\u003e​\u003cbr\u003eOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint. \u003c\/p\u003e\n\u003cp\u003eWe look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003cbr\u003e​\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177950953723,"sku":"00076418","price":66.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d59b45262f0fdfd24d8bafa4cfc3ac74_af5a9f22-2c3c-4191-9f2e-20594afaa0e0.jpg?v=1747787456"},{"product_id":"satellite-x-entity-of-delight-riverbench-vineyard-chardonnay-santa-maria-valley-ca-2023","title":"Satellite x Entity of Delight - 'Riverbench Vineyard' - Chardonnay - Santa Maria Valley, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\n\u003cp\u003eThis is our first ever true \"house wine\" attempt! We had an opportunity, to go wild. We took it!\u003c\/p\u003e\n\u003cp\u003eWith enough inventory to last most of the year (at least) - this wine (and the other two house wine labels) represents everything we love about wine in the central coast... and all in a populist style that sings our song: NATURAL WINE IS THE BEST REPRESENTATION OF WINE.\u003c\/p\u003e\n\u003cp\u003eThis set of three wines: A Chardonnay, Pinot Noir, and MourvĂšdre, fashioned by our friend Crosby Swinchat, are a gift to us as much as they are a gift to you. We took our biggest chance yet for a collaboration that represents our region and our vibe in the most approachable, delicious, and repeatable way we've done yet.\u003c\/p\u003e\n\u003cp\u003eAll organic farming, all native fermentation, no fining, no filtering, no additions except for minimal effective SO2 (applied only at bottling)\u003c\/p\u003e\n\u003cp\u003eSatellite is the \u003cem\u003eexclusive\u003c\/em\u003e outlet for these Satellite xoxo labels.\u003c\/p\u003e\n\u003cp\u003e-Satellite, xoxo\u003c\/p\u003e\n\u003cp\u003eArt by Elle Cuddy đŸ‘©â€đŸŽš\u003c\/p\u003e\n\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eEntity of Delight\u003c\/p\u003e\n\u003cp\u003eDelight is often defined as a high degree of satisfaction. The drive is to create that within the bottles that have come from our hands. Inspired by the idea of reflecting the beauty of a site into the integrity of a wine. At the heart though, the wines are meant to be fun and refreshing partners to the good times!\u003cbr\u003eThere are currently three organic vineyards that my grapes come from, the first is called, The Bassi Vineyard. Which is a beautiful vineyard about a mile from the Pacific Ocean in Avila Beach (San Luis Obispo AVA). The second is called Spear Vineyard in the Santa Rita Hills AVA lying between Buellton and Lompoc. And the third is called Bella Vista in the hotter and dryer area in Ballard Canyon.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47193296240891,"sku":"00076423","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1714.jpg?v=1749506541"},{"product_id":"brendan-stater-west-chenin-blanc-saumur-loire-valley-fr-2023","title":"Brendan Stater-West - Chenin Blanc - Saumur, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Location: Bizay, Loire Valley\n- Variety: Chenin Blanc\n- Terroir: From the lower part of Les Chapaudaises in the commune of Bizay, northeast-facing, mostly sandy-clay-loam-over limestone bedrock.\n- Viticulture: Sustainable, organic methods\n- Vinification: Ambient yeast fermentation and aging for 6 months on the lees in steel tanks.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e\"We met fellow ex-pat and wine geek, Brendan Stater-West, where magic happens – in Romain Guiberteau’s cellar in Saint-Just-sur-Dive. Since 2011, Brendan has been working behind the scenes as Romain’s right-hand-man. And in 2015, he completed the first harvest of wine to be bottled under his own label, from the wonderfully unique site of Les Chapaudaises!\nBrendan’s personal story and background in wine (in his own words)
\n“I arrived in France 10 years ago, originally to be an English teacher in Paris. In my second year of teaching, I became hooked on wine, thanks to a coworker of mine. Fortunately, it was someone who had a good palate and took me to several professional wine tastings. This sparked the flame for my love of wine that has not yet died out! I then decided to stop teaching in order to learn wine and enter the profession. I went to a school in Paris to learn the trade, more on the retail side of things. I worked in a small and beautiful store, Spring, in the 1st arrondissement for an American chef, Daniel Rose, who has an amazing gastronomic restaurant.\nDuring this period, we were selling the wines from Domaine Guiberteau. I remember tasting the wines for the first time and immediately being hit by a divine revelation of limestone terroir, through Chenin! I was hooked... thanks to BrĂ©zĂ© 2008! I already knew that retail wasn't for me in the long-haul, so after tasting this wine, I felt like it was time to make the move out of the city and get back into a more rural context where I could learn to grow grapes and vinify. I therefore harassed Romain Guiberteau and other winemakers in the area for a month, when finally, Romain gave in and accepted to take me under his wing as an apprentice. I enrolled in a BTS Viti-Oeno program and worked full-time at the domaine. My only time working outside the domaine was for a short 3 months where I went to the Clos Cristal, the hospices de Saumur, to learn how to work exclusively in the vineyard with horses. This is a future project of mine by the way...\nIn 2015, I insisted that I wanted to find some vineyards to start making my own wine. Romain proposed one hectare of a vineyard called Les Chapaudaises to me, and I knew it was a terroir that could make the style of Chenin that I am crazy for: elegant, pure, vertical, with salinity from the limestone. What a wonderful vintage to begin with as well! Beautiful ripeness and satisfactory yields after a very easy growing season.”\n-Wasserman Imports\n- Location: Bizay, Loire Valley\n- Variety: Chenin Blanc, Cabernet Franc\n- Viticulture: Sustainable, organic methods\n- Vinification: Light decanting of lees, ambient yeast fermentation and aging for around 18 months in used barrels, some filtration, low doses of SO2 are added at pressing (~20 ppm), after alcoholic fermentation (to help prevent malo, ~10 ppm), with a final adjustment at bottling, approx. 25-60 ppm total SO2 at bottling.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47250825609467,"sku":"00076435","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7bc033c3ae3779e123f9257153ca9a71.jpg?v=1749687552"},{"product_id":"guiberteau-breze-le-bourg-chenin-blanc-saumur-loire-valley-fr-2022","title":"Guiberteau - 'BrĂ©zĂ© - Le Bourg' - Chenin Blanc - Saumur, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Variety: Chenin Blanc\n- Size: 1.07 ha (2.64 ac)\n- Vine Age: Planted in the early 1940s\n- Terroir: From a single vineyard below the Clos des Carmes, sandy-clay soil over a soft limestone bedrock.\n- Viticulture: Certified organic (AB, 2007), 5,500 vines\/ha, maximum yield of 45 hl\/ha.\n- Vinification: Sorted in the vineyard, pressed with whole clusters, ambient yeast fermentation, blocked malolactic conversion, aged for 11-12 months in used barrels, filtered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of BrĂ©zĂ© in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered BrĂ©zĂ© to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in BrĂ©zĂ©, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir.\nFounded at the beginning of the XXth century by ClĂ©ment Manguin, Romain’s great grandfather, the domaine was then passed on to ClĂ©ment’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of BrĂ©zĂ©, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out.\nIn 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative.\nThe domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of BrĂ©zĂ©. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007.\nIn only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Saumur, Loire Valley\u003c\/li\u003e\n\u003cli\u003eSize: 17 ha (42 ac)\u003c\/li\u003e\n\u003cli\u003eVarieties: Cabernet Franc, Chenin Blanc\u003c\/li\u003e\n\u003cli\u003eViticulture: Organic (AB, 2007). Permanent cover crop in between the rows, soils are only worked underneath the vines. No synthetic products; only sulfur, copper, and essential oils.\u003c\/li\u003e\n\u003cli\u003eVinification: 100% de-stemmed, ambient yeast fermentations, aging in tanks, foudres, and barrels, no fining, filtered if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47250825642235,"sku":"00076434","price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d03a0b790e17c22adc814fa6b916464d.jpg?v=1749687556"},{"product_id":"funaro-pinzeri-grillo-sicily-it-2024","title":"Funaro - 'Pinzeri' - Grillo - Sicily, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyard:\nGrillo grapes come from the Salemi area at around 140 metres above sea level. The soil, with a typical marly structure, is rich in organic substance and has a pebbly skeleton, called “Cuti”, typical of the area.\n\n\u003c\/p\u003e\u003cp\u003eHarvest:\u003cbr\u003eEnd of August, beginning of September. The grapes are harvested by hand during the coolest hours of the day.\u003c\/p\u003e\n\u003cp\u003eVinification:\u003cbr\u003eAfter a careful selection of the grapes, they are pressed in reduction (absence of oxygen) by means of a pneumatic press with nitrogen saturation and vinified in steel wine tanks at a temperature of 15°C. Fermentation lasts about 12 days at a temperature of 15°C. At the end of fermentation, the wine is kept on the yeasts until bottling, to allow a greater evolution of the taste-olfactory sensations.\u003c\/p\u003e\n\u003cp\u003eOrganoleptic characteristics:\u003cbr\u003eElegant and fine, with an intense straw yellow color with light greenish reflections. Full and captivating on the nose, with elegant and intense floral and fruity scents (yellow melon, peach), typical of the grape variety. Soft and full, with a long taste-olfactory persistence.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTiziana, Clemente and Giacomo: united by their love for their land and the desire to enhance its resources .\nA farm run by three generations has led Tiziana, Clemente and Giacomo to undertake a new entrepreneurial path made of love for their land and the desire to enhance its resources.\nThus in 2003 the adventure of the Funaro winery began, a family business in which each of the three brothers contributes their own skills and unique character. Over time, the current team of the company has been formed. Stefano G., Franco, TotĂČ, Stefano L., Sebastiano and Valentin take care of the vineyards; Rosario, the winemaker, assisted by Calogero, Davide and Pippo, works in the cellar, Tiziana and Elena take care of the administration, Clemente of the foreign sales. And last but not least
 Giacomo coordinates the work of the entire team.\n\n\u003c\/p\u003e\u003cp\u003eThe cellar\u003cbr\u003eThe winery is located in the territory of Santa Ninfa on a small hill overlooking the Belice Valley.\u003cbr\u003eThe initial structure, completed in 2011, was joined, in 2018, by a twin building to accommodate the need for growth of the production area in the continuous search for the enhancement of its resources.\u003cbr\u003eIn this perspective, the recently completed expansion of the wine storage area allows all the company's grapes to be vinified. Inside the cellar, the winemaking areas are equipped with latest-generation technologies and the bottling line allows for maximum care in packaging the products.\u003c\/p\u003e\n\u003cp\u003eThe characteristics of the cellar\u003cbr\u003eIn this perspective, the recently completed expansion of the wine storage area allows for the vinifying of all the company's grapes.\u003cbr\u003eInside the cellar, the winemaking areas are equipped with cutting-edge technologies and the bottling line allows for maximum care in packaging the products. Large, temperature-controlled warehouses ensure the bottled wines are optimally refined, with a constant eye on energy saving.\u003cbr\u003eFor the refinement of the wines, French and American oak barrels of different volumes are used, in order to obtain balanced and soft products.\u003cbr\u003eAdjacent to the new structure's barrel cellar, a completely underground area has been created to ensure a constant temperature of 15°C, suitable for the processing and “sur lies” refinement of the Classic Method Sparkling Wine.\u003cbr\u003eAll stages of the production process, from the reception of the grapes to bottling, are followed while ensuring respect for the raw material and the environment.\u003c\/p\u003e\n\u003cp\u003eIn 2011 both the farm and the winery reached an important milestone: the “Bio” certification. But we do much more. Every day.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275881005307,"sku":"00076440","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/91d16d9cf2c3fc19cae5c702178326d2.png?v=1750359306"},{"product_id":"altxor-hondarribi-zuri-getariako-txakolina-basque-country-es-2023","title":"Altxor - Hondarribi Zuri - Getariako Txakolina, Basque Country, ES - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBright and lively with a touch of spritz—think salty grapefruit and crisp minerality. Zippy, refreshing, and irresistibly crushable!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe wines of Basque Country! Perfect, salty, fizzin' sunshine wines. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275881300219,"sku":"00076439","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0918f13d71cfa45aa48a3129ad642512.jpg?v=1750359319"},{"product_id":"beurer-weiss-trocken-white-blend-wurttemberg-de-2022","title":"Beurer - 'Weiss Trocken' - White Blend - WĂŒrttemberg, DE - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eCRUNCH\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA blend of grapes, Kerner, MĂŒller-Thurgau, and Muscaris and a bunch of other stuff that is not Riesling. This is an aromatic white; a spring garden sorta wine. Fresh greens and some citrus and soul.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eVom Boden says: \n\"Here’s the hypothesis we’ll set out to prove: Jochen Beurer may be one of the most important winemakers in Germany.\nHis wines are pure energy; they have a universal vibration to them. They seemingly do not follow the laws of physics that govern the rest of the conventional wine world. They float.\nAmong winemakers in Germany, Beurer is revered and his whites and reds are nearly always considered among the greats. Few winemakers are able to achieve such thrust and such purity, from the simpler Trollinger and Portugieser up to Grauburgunder, Sauvignon Blanc and, yes, Riesling.\nYet Beurer’s influence flows not only through his wines, but through his actions. Jochen is one of the deepest thinkers about the environment beyond the vineyards. A tour with Beurer is as likely to include a discussion of his bees, the vegetation and animals surrounding the vineyards as it is to include a discussion of the soil and vines themselves.\nI have met few winemakers who seem to see the “whole” as clearly and succinctly as Beurer does. Jochen farms both organic and biodynamic (he is Demeter certified), yet still he does not speak in easy truths; he seems to be seeking a viticulture that is beyond these simple rules, more integrated, more complete.\nJochen is also one of the kindest humans out there; a bear of a man who is profoundly nurturing. A whole generation of young German winemakers has passed through Beurer’s cellar. We’re getting to the heart of why Beurer is so important to German winemaking.\nNonetheless, it’s not shocking that Beurer is less well known in the U.S. First, he’s from Swabia, a southern region only recently created by the importer Selection Massale. Swabia is not part of the old-school, cannonical history of winemaking in Germany. It is a fertile place, with a diverse array of agriculture. Which brings us to the second reason that Beurer is not as famous as he should be: he does not focus solely on Riesling, but embraces the wild and complicated diversity of Teutonic grapes and wines.\nLet’s start with Beurer’s reds. The Trollinger (Schiava) is a bright, raspy, complex yet crushable treatise in what we’ll call “Alto Swabia.” The “Rot” is gut (translation: good): a darker, earthier blend of Pinot Noir, Cabernet Dorio, Dornfelder and Portugieser, the latter two being among our favorite Teutonic red grapes, for their lightness and easy transparency. The Zweigelt gets, all of a sudden, much more serious. The Zweigelt flaunts a thrust, a glossy precision that recalls the Rieslings. It is has what we’d call elegance, though it remains stern and serious. An unbelievable wine, honestly – always sort of shocking.\nFinally, and this is also what makes Jochen great, wines like a Lemberger (Blaufrankisch) Grand Cru GG. C’mon, how awesome is a Lemberger GG? This is a tour-de-force wine. You may not be expecting it, but then – whoosh. This wine has the force of a waterfall; it is a rush. Fermented in younger, smaller barrels, there is depth and polish and style. It seems impossible that something so lean and mineral and cool, could also be so rich and dark and textural. Jochen’s red wines are not to be underestimated.\nFor the whites, begin with the “Weiss” – a white field blend of MĂŒller-Thurgau, Silvaner and Weissburgunder. It is buoyant and floral, incredibly fresh and perfumed; on the palate it shows more mineral and compact, with a silky finesse that is surprising given the simplicity of the genre here. Beurer always over-delivers.\nThe Riesling hierarchy is four-fold. The estate Riesling is sourced from various parcels; it is among the saltiest of all the basic Rieslings in our book. Mineral, dried herbs, flowers, fruit here is an after-thought. The wine is oceanic.\nThe “premier cru” vineyards are named after the soil types, and so we have “Schilfsandstein” and “Kieselsandstein.” Both soils are forms of sandstone (in German “sandstein”). The Schilfsandstein is formed from ancient sea beds; the Kieselsandstein is a denser stone, often with fine threads of limestone and other minerals. Both wines come from vines that are nearly 40 years old. Both are linear, angular and stylish. The Schilfsandstein is airier, bouncier and more playful. The Kieselsandstein is denser, with darker citrus, more herbal complexity and a finer texture.\nFrom here we come to the Grand Crus: The “Junges Schwaben” is sourced from Jochen’s highest vineyard, a steep, terraced parcel that has to be farmed by hand and hoof (a horse is used in much of the farming). Here there is a wide diversity of sandstones, along with more clay and bits of limestone. It is among the more saturating and yellow-fruited of Beurer’s Riesling. Finally, the Grand Cru “GG” itself, made from Beurer’s oldest vines on Kieselsandstein, high up on the PulvermĂ€cher hill. This is a brooding, gripping and structured wine, with a simply bonkers (the technical term) depth and concentration. These wines see a long elevage in barrel, and then longer aging in bottle. They are released when Jochen thinks the time is right, which can be many years post vintage.\"\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275932385531,"sku":"00076445","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7f7e4ca8a292914d2d67ff9fd20d13f8.jpg?v=1750360233"},{"product_id":"marco-tinessa-rubice-falanghina-taburno-campania-it-2023","title":"Marco Tinessa - 'Rubice' - Falanghina - Taburno, Campania, IT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion Taburno\nVarieties Falanghina\nABV 11.5%\nSoils Volcanic\nFarming Organic\nWinemaking A mix from a couple of vineyards located in Montesarchio and Castelvenere. Both planted at reasonably young vines, with a south exposure at 400mt above sea level. Fermentation with native yeasts and a brief one-day maceration takes place in fibreglass. This is followed by 7 months of ageing in stainless steel. A minimal 2g of sulfur are added after fermentation. The wine is unfined and unfiltered.\nTasting Note Fresh and energetic with a nose packed with citrus and fruity aromas. The palate shows riper tones, perfectly balanced by gentle bitter notes of toasted almond. It ends salty and mineral, with salivating acidity following through.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMarco Tinessa’s winemaking career grew out of an obsession with natural wine and a love affair with the Campanian denomination of Taurasi. His debut project began with the acquisition of a single vineyard of Aglianico near Montemarano. Ognostro came to be thanks to the help of Marco’s mentor and friend, none other than the iconic Frank Cornelissen, whose eponymous winery in Sicily has become a standard bearer for Italian natural wines. So close was this partnership that Marco in fact vinified all of his wines in Frank’s cellar right up to the 2017 vintage. \nMarco grows Aglianico in astonishingly low yields and often harvests well into November. This allows him to develop good phenolic ripeness without compromising on Aglianico’s high natural acidity. Just like his mentor, Marco prefers fermentation in clay amphorae or high-density polyethylene tubs as they “prevents any influence on the wine and the terroir”.\n\n\u003c\/p\u003e\u003cp\u003eIn addition to his spectacular Aglianico, Marco today produces a rich and textural Fiano, a fresh and vibrant Falanghina, a Merlot and an entry level Aglianico.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47275932418299,"sku":"00076443","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a1f03ad674baa040ec05c2bfd2fe55b9.jpg?v=1750360235"},{"product_id":"guiberteau-chenin-blanc-saumur-loire-valley-fr-2023","title":"Guiberteau - Chenin Blanc - Saumur, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Size: 3.0 ha (7.41 ac)\n- Variety: Chenin Blanc\n- Vine Age: Planted between 1935 and 2012\n- Terroir: From old vines on the lower slopes of BrĂ©zĂ© and young vines from Clos de Guichaux and Clos des Carmes, clay-limestone.\n- Viticulture: Organic (AB, 2007)\n- Vinification: Sorted in the vineyards, pressed with whole clusters, ambient yeast fermentation, blocked malolactic conversion, aged for 7-10 months on the lees in a combination of stainless steel tanks and foudres, filtered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of BrĂ©zĂ© in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered BrĂ©zĂ© to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in BrĂ©zĂ©, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir.\nFounded at the beginning of the XXth century by ClĂ©ment Manguin, Romain’s great grandfather, the domaine was then passed on to ClĂ©ment’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of BrĂ©zĂ©, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out.\nIn 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative.\nThe domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of BrĂ©zĂ©. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007.\nIn only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Saumur, Loire Valley\u003c\/li\u003e\n\u003cli\u003eSize: 17 ha (42 ac)\u003c\/li\u003e\n\u003cli\u003eVarieties: Cabernet Franc, Chenin Blanc\u003c\/li\u003e\n\u003cli\u003eViticulture: Organic (AB, 2007). Permanent cover crop in between the rows, soils are only worked underneath the vines. No synthetic products; only sulfur, copper, and essential oils.\u003c\/li\u003e\n\u003cli\u003eVinification: 100% de-stemmed, ambient yeast fermentations, aging in tanks, foudres, and barrels, no fining, filtered if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47276451823867,"sku":"00076446","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b56d3b69bdb26ec7bc2207360a3feb34_a7227f01-0b4a-46d3-8bac-91ae65962849.jpg?v=1750368384"},{"product_id":"guiberteau-breze-chenin-blanc-saumur-loire-valley-fr-2021","title":"Guiberteau - 'BrĂ©zĂ©' - Chenin Blanc - Saumur, Loire Valley, FR - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Size: 1.07 ha (2.64 ac)\n- Variety: Chenin Blanc\n- Vine Age: Planted in 1933 and 1952\n- Terroir: From two plots in BrĂ©zĂ©, sandy-clay soils over soft limestone bedrocks.\n- Viticulture: Organic (AB, 2007), 5,500 vines\/ha.\n- Vinification: Sorted in the vineyards, pressed with whole clusters, ambient yeast fermentation, blocked malolactic conversion, aged for 15-18 months on the lees in demi-muids and\/or barrels (new and 1-2 years old), blended and aged for an additional few months in steel tanks, filtered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of BrĂ©zĂ© in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered BrĂ©zĂ© to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in BrĂ©zĂ©, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir.\nFounded at the beginning of the XXth century by ClĂ©ment Manguin, Romain’s great grandfather, the domaine was then passed on to ClĂ©ment’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of BrĂ©zĂ©, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out.\nIn 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative.\nThe domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of BrĂ©zĂ©. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007.\nIn only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Saumur, Loire Valley\u003c\/li\u003e\n\u003cli\u003eSize: 17 ha (42 ac)\u003c\/li\u003e\n\u003cli\u003eVarieties: Cabernet Franc, Chenin Blanc\u003c\/li\u003e\n\u003cli\u003eViticulture: Organic (AB, 2007). Permanent cover crop in between the rows, soils are only worked underneath the vines. No synthetic products; only sulfur, copper, and essential oils.\u003c\/li\u003e\n\u003cli\u003eVinification: 100% de-stemmed, ambient yeast fermentations, aging in tanks, foudres, and barrels, no fining, filtered if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47276464636155,"sku":"00076447","price":107.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b0159e5bbe776c8cac4b9f5a105a8607.jpg?v=1750368529"},{"product_id":"les-quartre-piliers-ancrage-sauvignon-blanc-touraine-loire-valley-fr-2023","title":"Les Quartre Piliers - 'Ancrage' - Sauvignon Blanc - Touraine, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eASSEMBLAGE Sauvignon Blanc\nTHE VINEYARD Two plots of family vines farmed organically.\nSOIL Clay \u0026amp; flint soils\nFERMENTATION \u0026amp; AGING Fermented 80% in tank and 20% in barrel, before aging 6 months in various barrel sizes. Racked twice in total.\nBOTTLES 10000\nAn fresh and herbaceous expression of Sauvignon Blanc from Touraine, that smells like lime zest, sea salt, and chervil.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen inundated with the career choice of their parents, often one will choose one of two paths: the continuance of tradition, or a strict deviation altogether. Certainly in the wine world, we have seen numerous winemakers' efforts to continue their family's work, to live up to the name of their elders; yet, it takes a special sort to blend both of those aforementioned paths to create what Valentin Desloges has: a singular, delicious and profound winery that expresses Touraine better than perhaps any prior.\n\n\u003c\/p\u003e\u003cp\u003eThe son of a Touraine winemaker, Valentin performed his studies in Bordeaux and got his first hands-on experience outside of the Loire within the Bordeaux region, at Chateau Mangot in Saint-Emilion. Following that, he went on to work in New Zealand in 2015, with a strong focus on Sauvignon Blanc - very much a different essence in the Southern Hemisphere than in the Loire. Returning back to France, it was natural to spend time in Burgundy, where he was able to work alongside some of the top white winemakers we know and love - Raphael Coche and Paul Pillot - with a stint with Vincent Sipp in Alsace (Domaine AgapĂ©) to cap off his travels.\u003c\/p\u003e\n\u003cp\u003eYears of creating a mental amalgam of his experiences led Valentin to his ultimate path; it was not that of taking the helm at his father's domaine, but the creation of his own: Domaine des Quatre Piliers. Formed by a sum of ten hectares between Noyers and Saint-Aignan, Valentin converted the estate to organic viticulture, first focusing all of his energy into the health of his vines. As the plants flourished, Valentin engaged in another passion, creating his own barrels in collaboration with Francois Freres, all produced with wood from the estate that he dries and prepares himself; the aim not to impart oaky flavors, but to bring the whole of the Domaine's environment into play.\u003c\/p\u003e\n\u003cp\u003eViticulture and Vinification\u003c\/p\u003e\n\u003cp\u003eWith just under 10 hectares split into 15 different small parcels, about half of the vineyards are planted to Sauvignon Blanc on clay and limestone soils. Chenin Blanc, Cabernet Franc, Pinot Noir, Pineau d'Aunis and Cot (Malbec) making up the rest. The Cher river acts as a large temperature regulator with close proximity to the vines. There is a large area of tuffeau that has been dug out, creating mineral equilibrium and serving as a natural ventilation system for the vineyard.\u003c\/p\u003e\n\u003cp\u003eThis panel of different soils is divided into 4 parcels: Les Puits aux Chiens, totaling 3.5ha Sauvignon Blanc between 15 and 50 years of age, as well as Chenin vines about 30 years old. At the top of Noyer, there is deep white clay with limestone borders; there is a cooler climate here, preserving freshness, high aromatics and acidity in the wines. To the North is BernardiĂšres, one of the warmer parcels with 45 year-old Cot vines planted in sulphate-rich soil close to the Cher river. Finally, the Bel Air vineyard consists of Cabernet Franc and Sauvignon Blanc; the Quatre Piliers parcel has 25 year-old Pinot Noir and 50 year-old Cabernet Franc vines planted to a cooler climate at the top of the hill with warmer micro climates at the bottom of the slopes that are rich in red clay content. This complementary mix between warm and cold lands is fostering the subtle equilibrium sought by Valentin in winemaking, associating robustness from the clay and delicacy from limestone.\u003c\/p\u003e\n\u003cp\u003eIn the cellar, there is great focus on controlled pressing - the amount of pressure used, the length of time the grapes are pressed and which juices are used. All the work is done by the moon calendar. Fermentations occur with indigenous yeast, and there is no fining or filtration of the finished wines. The wines are aged at a natural and constant temperature of 13°C in tuffeau caves at 75% humidity. Cabernet Franc and Cot grapes are carefully de-stemmed before fermenting in tanks for 20 to 30 days. Pinot Noir is cooled down with 20% of entire grapes and ferments for 9 days. Alcoholic fermentation takes places in stainless steel before being transferred to various barrels for malolactic fermentation. White wines only ferment in wood casks, with a varying proportion of new wood depending on the cuvĂ©e: 20% for the Grande CuvĂ©e of white Sauvignon, and 30% for the Chenin.'\u003cbr\u003e-Thatcher's\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633640187,"sku":"00076504","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79f5ecdfd6005867b65ee121239cc552.png?v=1751053957"},{"product_id":"les-quartre-piliers-chapitre-i-sauvignon-blanc-touraine-loire-valley-fr-2023","title":"Les Quartre Piliers - 'Chapitre I' - Sauvignon Blanc - Touraine, Loire Valley, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eASSEMBLAGE Sauvignon Blanc\nSOIL Clay \u0026amp; flinty limestone\nVINE AGE 70+ years\nFERMENTATION \u0026amp; AGING No sulfur added at pressing; macerated in stainless steel for 15 days before transferring to 225L barrels from Cheval Blanc for elevage. Unfined and unfiltered, 3g\/hL sulfur at bottling.\nAn angular expression of Sauvignon Blanc from Touraine, that smells like finger limes, orange rind, and smoked sea salt.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen inundated with the career choice of their parents, often one will choose one of two paths: the continuance of tradition, or a strict deviation altogether. Certainly in the wine world, we have seen numerous winemakers' efforts to continue their family's work, to live up to the name of their elders; yet, it takes a special sort to blend both of those aforementioned paths to create what Valentin Desloges has: a singular, delicious and profound winery that expresses Touraine better than perhaps any prior.\n\n\u003c\/p\u003e\u003cp\u003eThe son of a Touraine winemaker, Valentin performed his studies in Bordeaux and got his first hands-on experience outside of the Loire within the Bordeaux region, at Chateau Mangot in Saint-Emilion. Following that, he went on to work in New Zealand in 2015, with a strong focus on Sauvignon Blanc - very much a different essence in the Southern Hemisphere than in the Loire. Returning back to France, it was natural to spend time in Burgundy, where he was able to work alongside some of the top white winemakers we know and love - Raphael Coche and Paul Pillot - with a stint with Vincent Sipp in Alsace (Domaine AgapĂ©) to cap off his travels.\u003c\/p\u003e\n\u003cp\u003eYears of creating a mental amalgam of his experiences led Valentin to his ultimate path; it was not that of taking the helm at his father's domaine, but the creation of his own: Domaine des Quatre Piliers. Formed by a sum of ten hectares between Noyers and Saint-Aignan, Valentin converted the estate to organic viticulture, first focusing all of his energy into the health of his vines. As the plants flourished, Valentin engaged in another passion, creating his own barrels in collaboration with Francois Freres, all produced with wood from the estate that he dries and prepares himself; the aim not to impart oaky flavors, but to bring the whole of the Domaine's environment into play.\u003c\/p\u003e\n\u003cp\u003eViticulture and Vinification\u003c\/p\u003e\n\u003cp\u003eWith just under 10 hectares split into 15 different small parcels, about half of the vineyards are planted to Sauvignon Blanc on clay and limestone soils. Chenin Blanc, Cabernet Franc, Pinot Noir, Pineau d'Aunis and Cot (Malbec) making up the rest. The Cher river acts as a large temperature regulator with close proximity to the vines. There is a large area of tuffeau that has been dug out, creating mineral equilibrium and serving as a natural ventilation system for the vineyard.\u003c\/p\u003e\n\u003cp\u003eThis panel of different soils is divided into 4 parcels: Les Puits aux Chiens, totaling 3.5ha Sauvignon Blanc between 15 and 50 years of age, as well as Chenin vines about 30 years old. At the top of Noyer, there is deep white clay with limestone borders; there is a cooler climate here, preserving freshness, high aromatics and acidity in the wines. To the North is BernardiĂšres, one of the warmer parcels with 45 year-old Cot vines planted in sulphate-rich soil close to the Cher river. Finally, the Bel Air vineyard consists of Cabernet Franc and Sauvignon Blanc; the Quatre Piliers parcel has 25 year-old Pinot Noir and 50 year-old Cabernet Franc vines planted to a cooler climate at the top of the hill with warmer micro climates at the bottom of the slopes that are rich in red clay content. This complementary mix between warm and cold lands is fostering the subtle equilibrium sought by Valentin in winemaking, associating robustness from the clay and delicacy from limestone.\u003c\/p\u003e\n\u003cp\u003eIn the cellar, there is great focus on controlled pressing - the amount of pressure used, the length of time the grapes are pressed and which juices are used. All the work is done by the moon calendar. Fermentations occur with indigenous yeast, and there is no fining or filtration of the finished wines. The wines are aged at a natural and constant temperature of 13°C in tuffeau caves at 75% humidity. Cabernet Franc and Cot grapes are carefully de-stemmed before fermenting in tanks for 20 to 30 days. Pinot Noir is cooled down with 20% of entire grapes and ferments for 9 days. Alcoholic fermentation takes places in stainless steel before being transferred to various barrels for malolactic fermentation. White wines only ferment in wood casks, with a varying proportion of new wood depending on the cuvĂ©e: 20% for the Grande CuvĂ©e of white Sauvignon, and 30% for the Chenin.'\u003cbr\u003e-Thatcher's\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633738491,"sku":"00076503","price":82.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ece5da1f8420dc6b9c40c3a6690aa955.png?v=1751053961"},{"product_id":"theo-dancer-aligote-burgundy-fr-2023","title":"Theo Dancer - AligotĂ© - Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINEYARD Lieu-dit En Busigny, within Meursault\nVINE AGE Approximately 30 year average age\nVINIFICATION Long, slow whole-cluster pressing into stainless tank for settling, transferred to barrel for fermentation with fine lees. Barrels are 350L, 1-6 years' age.\nAGING Aged within same barrels for 12 months before transfer to tank for 2-4 months' settling; no fining or filtering.\nBOTTLES PRODUCED 4800 bottles \u0026amp; 150 magnums\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe name Vincent Dancer should ring a bell if you are a lover of white Burgundy. If it doesn't that's okay, as it is true that the wines have always ended up in few places and few cellars. When we think of white Burgundy recently there are two camps: the classic with maybe a bit more weight, concentration, etc. such as the wines of Leflaive and Ramonet for example; then there is the new wave, who seem to be pushing reduction to its limit. I have always believed that Vincent Dancer has found the perfect harmony. It isn't often that all wines in the range are treated the same way from ferment to aging vessels. Combined with the vineyard work and winemaking choices, Dancer has been putting out some of the most transparent wines that truly show the sense of place of their respective vineyards. Theo, Vincent's son, has been working with his father at the Domaine and in recent vintages has pretty much fully taken the reins. Aside from taking over the Domaine and continuing the work his father has taught him, Theo has started his own project as well. The labels really speak to the ethos; when you see the label, you think of Vincent Dancer, and they honor the tradition of the philosophies in the cellar, simply because it works. However, the labels are also a bit different, showing innovation, which is just what Theo is doing.\nTheo is working with some grape varietals that are nontraditional to Burgundy, incorporating grapes like Savagnin and Pinot Gris and making them in Burgundy. Don't worry, he is still making some classic varietals like AligotĂ© and Gamay. When tasting the wines you feel the soul of Dancer's transparency along with the energy of a 23-year-old, talented winemaker.\nViticulture and VinificationTheo is focusing on healthy farming, sourcing grapes from the right people and the right vineyards, trusting in the work they put into their vines. While not all of the vineyards are yet certified organic, each vineyard is being treated with the utmost care and most \"hands-off\" approach.\nTheo works on trusting his instincts and experience with his father to create the best expression of each wine that he can. In the cellar, the object is to keep it minimalist: native yeasts, no enzymes or acids, natural malolactic fermentation, no batonnage, and no fining or filtering. While each wine is given the same approach, there is some variation to length of racking, fermentation vessels, and more. Below we will dive into detail on each wine.\nTheo's Notes on the 2023 Vintage\"The 2023 vintage in Burgundy is characterized by weather conditions similar to 2022, marked by heat and drought, but with slightly more rainfall, especially during the summer. This allowed for a relatively generous yield across the region. However, managing the harvest dates was crucial to avoid wines that were too alcoholic and lacked freshness and tension, which are key to the balance and expression of our wines philosophy.\nThe harvest was carried out relatively early, in line with our usual approach, prioritizing an overall balance focused on freshness and low pH, rather than excessive alcohol content.\nThe 2023 vintage is very satisfactory, personally marking a significant improvement in our understanding of the wines and grapes varieties under the \"Theo Dancer\" nĂ©gociant company, allowing us to produce wines that we hope will be more and more precise.\nThe expectation is that these cuvĂ©es will offer both pleasure and drinkability at a young age, as well as elegance and energy after some years of aging.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633771259,"sku":"00076502","price":71.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/45b3ee86d0379cac2cf82dea3053ba4e.png?v=1751053964"},{"product_id":"bonnigal-bodet-sauvignon-blanc-touraine-amboise-loire-valley-fr-2023","title":"Bonnigal-Bodet - Sauvignon Blanc - Touraine-Amboise, Loire Valley, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA crisp and, yet, very soulful expression of Sauvignon from a spectacular Loire producer! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAppellation Touraine\nVariety Sauvignon\nAge of Vines 25-55\nFarming Certified organic and biodynamic\nSoil Flint, clay-limestone\nAltitude 50-120 meters\nFermentation Alcoholic fermentation with indigenous yeasts on fine lees\nAging 620L demi-muids\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBonnigal-Bodet Vignerons is an estate located in Limeray, in the Loire Valley. The estate has existed since 1927 and is still managed in a family manner. Today it is the fourth generation, with Jean-Baptiste Bonnigal and his long-time friend StĂ©phane Bodet , who operates the vineyard. They produce wines under the appellations of Touraine Amboise, CrĂ©mant de Loire and Touraine, on 55 hectares. For them, the majority of the work is done in the vineyards: working the soil, enhancing the ecosystem, respecting nature and the environment. They are also minimally interventionist in the cellar in order to let the terroir of each vintage express itself fully. Aging tends to be long, in oak barrels and on fine lees.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691407099,"sku":"00076523","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/de8d34f3153e8d991f6d1d563617f9bf.jpg?v=1751569345"},{"product_id":"bonnigal-bodet-buisson-chenin-blanc-touraine-amboise-loire-valley-fr-2022","title":"Bonnigal-Bodet - 'Buisson' - Chenin Blanc - Touraine-Amboise, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBonnigal-Bodet is a fourth-generation estate based in Limeray, on the right bank of the Loire, where friends Jean-Baptiste Bonnigal and StĂ©phane Bodet now lead the charge. Since 1927, their focus has remained the same: respect the land, let the wines speak for themselves. With 55 hectares under vine and appellations spanning Touraine Amboise, CrĂ©mant de Loire, and Touraine, they do most of the hard work in the vineyards—enhancing biodiversity, working the soil by hand, and following a low-intervention approach in the cellar.\n\n\u003c\/p\u003e\u003cp\u003eLe Buisson 2022 comes from 11-year-old Chenin vines, direct-pressed and fermented with wild yeasts. It spends 10 months aging on fine lees in large 620L demi-muids, building texture and quiet power. Bottled with just 1.7 g\/L of residual sugar, it’s dry but generous—a Chenin with depth, lift, and beautiful balance.\u003c\/p\u003e\n\u003cp\u003eExpect crisp orchard fruit, lemon blossom, and a creamy mineral core with subtle oak framing. A true Loire gem from an estate that lets Chenin be Chenin.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBonnigal-Bodet Vignerons is an estate located in Limeray, in the Loire Valley. The estate has existed since 1927 and is still managed in a family manner. Today it is the fourth generation, with Jean-Baptiste Bonnigal and his long-time friend StĂ©phane Bodet , who operates the vineyard. They produce wines under the appellations of Touraine Amboise, CrĂ©mant de Loire and Touraine, on 55 hectares. For them, the majority of the work is done in the vineyards: working the soil, enhancing the ecosystem, respecting nature and the environment. They are also minimally interventionist in the cellar in order to let the terroir of each vintage express itself fully. Aging tends to be long, in oak barrels and on fine lees.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691439867,"sku":"00076522","price":66.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fbf47c8d652d7fe48b65ed9cd5992efa.jpg?v=1751569347"},{"product_id":"hautes-noelles-les-parcelles-melon-de-bourgogne-muscadet-cotes-de-grandlieu-loire-valley-fr-2021","title":"Hautes Nöelles - 'Les Parcelles' - Melon de Bourgogne - Muscadet CĂŽtes de Grandlieu, Loire Valley, FR - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLes Parcelles is a great point introduction to the wines of Domaine Les Hautes NoĂ«lles. The fruit comes from a selection various plots on the estate’s 7 hectares of organically farmed vineyards. It is the perfect wine to accompany oysters and fruits de mer.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe appellation “Muscadet CĂŽtes de Grandlieu” which was created in 1994, encompasses 19 villages and approximately 300 hectares of vines. One of these villages is St Leger les Vignes, where Domaine Les Hautes NoĂ«lles tends approximately 7 hectares of vines planted to Melon de Bourgogne, the varietal of Muscadet.\nPresently at the helm is Jean Pierre GuĂ©don who, with a select team of like-minded individuals, seeks to promote the quality, character and tradition of these unique wines.\nIn addition to controlling the overall yield of fruit (via short cane pruning, thinning, de-budding) Domaine Les Hautes NoĂ«lles practices organic farming in order to encourage health and biodiversity in the vineyard. To this end, the entire range of Muscadet produced at Domaine Les Hautes NoĂ«lles is certified organic by ECOCERT.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691636475,"sku":"00076518","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/330f5c4c90feca4c52801a52f87a9437.jpg?v=1751569371"},{"product_id":"quinta-de-santiago-assinatura-de-familia-arinto-blend-vinho-verde-pt-2024","title":"Quinta de Santiago - 'Assinatura de Familia' - Arinto Blend - Vinho Verde, PT - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA perfect Vinho Verde that hits all the finer points of the region - tense, directly fruity, lobbing wafts of blossoms in a sea breeze at your face!\nThis wine comes, in typical style, with a light amount of CO2 dissolved inside. This dissipates quickly but adds a little fun lift to the opening pour! \nA perfect ApĂ©ritif with enough intensity to meet any lighter dish. A vinho for the people!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn incredibly direct and delicious - non-fatty vinho verde which is a complete soprano when it comes to minerality, transparency, and deliciousness. \nThe wine is a pitch perfect Vinho Verde with the rare appearance of actual character in the bottle. Anything but just a fruit-bomb - the wine has lift, texture, crystal clear fruit, and a weight that just draws the glass back to the mouth!\n This thing is so good. Eat with Ceviche... or on a balcony over the sea!\n\n\u003c\/p\u003e\u003ch1 id=\"40-arinto-30-trajadura-30-loureiro-the-grapes-traditionally-used-in-the-vinho-verde-demarcated-region-especially-in-the-sousa-sub-region-\"\u003e40% Arinto, 30% Trajadura, 30% Loureiro (the grapes traditionally used in the Vinho Verde demarcated region, especially in the Sousa sub-region).\u003c\/h1\u003e\n\u003cp\u003eSometimes a little provocation can create an entirely new reality, as in the case of Quinta do Santiago. A short while before Grand Cru was combing northern Portugal, the wildly energetic Joana Santiago took up the challenge from her Grandmother: to take their humble farm, which was only selling grapes to the local co-op, and present it’s unique soul to a wider world by bottling wines embossed the family name. Her area was already known for quality grapes, specifically within Menção e Melgaço, so she knew the quality was in her vines to express excellence. That assured, without a specific identity so to speak, to allow for something new would take certain self-reflection, dedication and a generous sense of humility. Most in the region crank out casually-consumed sprtizy Vinho-Verde. She made one too, but used it as a first way to raise the bar. Her main focus however, has been Alvarinho, which excels as a singular grape here (see Rias Baixas within view acrosss the border). Through this lens she could express her terroir, her farm, her family ideals and a way to attract attention to the region at large. Happily Joana is nothing if not tenacious and driven. Given a few years of trial and error, guided by instinct (as there are still few local references) she believes now that she has made Mariazinha (at age 86!) a very proud grandma indeed.\u003cbr\u003eWe were introduced to Joana only recently, at the doorstep of her old family home, surrounded by a complete saturation of verdant life. She kicked things off in 2009 (3 generations working together) and has since partnered with the remarkable Nuno Mira do Ó (vigneron and ridiculous vine-hunter!). Combined, they have brought the Santiago wines to the front, as well as introduced the SOU wines, meant to set the benchmark for the region. There is an evident understanding of the place now, and of the separate plots, enough to bottle under the vineyard names themselves. The Santiago farm is a estate as we would know one in other greta wine regions, with a long-view to realize its full potential and sustainability. This means of course a limited amount of wine to offer to the thirsty world. Grand Cru Selections is remarkably thankful she is willing to share with us... just as Grandma’s dream is in full swing!\u003cbr\u003eQuinta de Santiago is a family-owned farm spanning 7.5 hectares (18.5 acres) along the banks of the Minho River in the Monção and Melgaço sub-region of Vinho Verde. It has been in the Santiago family since 1899. For about 100 years, Quinta de Santiago's main activity was the production of wines, olive oil, lupine, cereals, milk, meat, and fruit for self-consumption. Grapes grown in the vineyards were sold to large cooperatives in the region. This changed in 2009 and from the passion and determination of then owner, Grandma Mariazinha Santiago (age 86), her children, and grandchildren, a boutique winery was born.\u003cbr\u003eAt the head of the family's winery is Joana Santiago, a self-described “authentic Minho woman” - driven to honor her family's heritage. It is from a multi-generation devotion to the family's land and vineyards that the special qualities of Quinta de Santiago are rooted. Santiago family combine tradition, modernity, and enthusiasm to create authentic wines expressing the terroir of the region's and farm's native varietals.\u003cbr\u003eAlong the northern border of Portugal and Spain, Quinta de Santiago is uniquely positioned to benefit from a microclimate ideal for growing Alvarinho, Loureiro, and numerous red grapes indigenous to this area. The particular orientation of the Quinta shelters the vineyards from significant Atlantic influences but preserves thermal amplitudes ideal for ripening indigenous varietals. Soil is efficiently clay given the the proximity to the Minho River. Within the farm itself, life is evident everywhere. Nearly 100 varieties of fruit, nut and olive trees shelter the few vineyard plots, on a cushion of nutritious soil teaming with grasses, herbs and fungi. Humidity is high and constant. Elevation is under 100M, sloping almost unnoticeably to the river’s edge.\u003cbr\u003eJoana is hyper-focused on sustainability and biodiversity. She has organized and leads a group of regional growers focused on water use and the preservation of local natural resources. Wines are fermented with native yeasts and the aim is to let this special land and fruit tell the story in the glass. It is hyper-organic holistically. All wines are Vegan.\u003cbr\u003e“We began with the groundwork for the planting of the vineyards, from the choice of materials used in the vines training to the cultivation techniques used throughout the vines lifecycle. These include adopting integrated production techniques, not using herbicides and co-planting species that are attractive to pollinating insects. We also work to improve the water retention of our soils, promote the development of flora and fauna that helps reduce disease pressure. We make good use of our waste, incorporating vine by-products (skins, leaves, pruning material) into our compost, as well as reducing packaging wherever possible.“\u003c\/p\u003e\n\u003ch1 id=\"all-grapes-are-manually-harvested-wine-making-begins-with-a-gentle-press-followed-by-natural-settling-all-fermentation-is-completed-with-natural-yeasts-done-mostly-in-stainless-steel-vats-\"\u003eAll grapes are manually harvested. Wine making begins with a gentle press followed by natural settling. All fermentation is completed with natural yeasts, done mostly in stainless steel vats.\u003c\/h1\u003e\n\u003cp\u003eSometimes a little provocation can create an entirely new reality, as in the case of Quinta do Santiago. A short while before Grand Cru was combing northern Portugal, the wildly energetic Joana Santiago took up the challenge from her Grandmother: to take their humble farm, which was only selling grapes to the local co-op, and present it’s unique soul to a wider world by bottling wines embossed the family name. Her area was already known for quality grapes, specifically within Menção e Melgaço, so she knew the quality was in her vines to express excellence. That assured, without a specific identity so to speak, to allow for something new would take certain self-reflection, dedication and a generous sense of humility. Most in the region crank out casually-consumed sprtizy Vinho-Verde. She made one too, but used it as a first way to raise the bar. Her main focus however, has been Alvarinho, which excels as a singular grape here (see Rias Baixas within view acrosss the border). Through this lens she could express her terroir, her farm, her family ideals and a way to attract attention to the region at large. Happily Joana is nothing if not tenacious and driven. Given a few years of trial and error, guided by instinct (as there are still few local references) she believes now that she has made Mariazinha (at age 86!) a very proud grandma indeed.\u003cbr\u003eWe were introduced to Joana only recently, at the doorstep of her old family home, surrounded by a complete saturation of verdant life. She kicked things off in 2009 (3 generations working together) and has since partnered with the remarkable Nuno Mira do Ó (vigneron and ridiculous vine-hunter!). Combined, they have brought the Santiago wines to the front, as well as introduced the SOU wines, meant to set the benchmark for the region. There is an evident understanding of the place now, and of the separate plots, enough to bottle under the vineyard names themselves. The Santiago farm is a estate as we would know one in other greta wine regions, with a long-view to realize its full potential and sustainability. This means of course a limited amount of wine to offer to the thirsty world. Grand Cru Selections is remarkably thankful she is willing to share with us... just as Grandma’s dream is in full swing!\u003cbr\u003eQuinta de Santiago is a family-owned farm spanning 7.5 hectares (18.5 acres) along the banks of the Minho River in the Monção and Melgaço sub-region of Vinho Verde. It has been in the Santiago family since 1899. For about 100 years, Quinta de Santiago's main activity was the production of wines, olive oil, lupine, cereals, milk, meat, and fruit for self-consumption. Grapes grown in the vineyards were sold to large cooperatives in the region. This changed in 2009 and from the passion and determination of then owner, Grandma Mariazinha Santiago (age 86), her children, and grandchildren, a boutique winery was born.\u003cbr\u003eAt the head of the family's winery is Joana Santiago, a self-described “authentic Minho woman” - driven to honor her family's heritage. It is from a multi-generation devotion to the family's land and vineyards that the special qualities of Quinta de Santiago are rooted. Santiago family combine tradition, modernity, and enthusiasm to create authentic wines expressing the terroir of the region's and farm's native varietals.\u003cbr\u003eAlong the northern border of Portugal and Spain, Quinta de Santiago is uniquely positioned to benefit from a microclimate ideal for growing Alvarinho, Loureiro, and numerous red grapes indigenous to this area. The particular orientation of the Quinta shelters the vineyards from significant Atlantic influences but preserves thermal amplitudes ideal for ripening indigenous varietals. Soil is efficiently clay given the the proximity to the Minho River. Within the farm itself, life is evident everywhere. Nearly 100 varieties of fruit, nut and olive trees shelter the few vineyard plots, on a cushion of nutritious soil teaming with grasses, herbs and fungi. Humidity is high and constant. Elevation is under 100M, sloping almost unnoticeably to the river’s edge.\u003cbr\u003eJoana is hyper-focused on sustainability and biodiversity. She has organized and leads a group of regional growers focused on water use and the preservation of local natural resources. Wines are fermented with native yeasts and the aim is to let this special land and fruit tell the story in the glass. It is hyper-organic holistically. All wines are Vegan.\u003cbr\u003e“We began with the groundwork for the planting of the vineyards, from the choice of materials used in the vines training to the cultivation techniques used throughout the vines lifecycle. These include adopting integrated production techniques, not using herbicides and co-planting species that are attractive to pollinating insects. We also work to improve the water retention of our soils, promote the development of flora and fauna that helps reduce disease pressure. We make good use of our waste, incorporating vine by-products (skins, leaves, pruning material) into our compost, as well as reducing packaging wherever possible.“\u003cbr\u003eAll grapes are manually harvested. Wine making begins with a gentle press followed by natural settling. All fermentation is completed with natural yeasts, done mostly in stainless steel vats.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSometimes a little provocation can create an entirely new reality, as in the case of Quinta do Santiago. A short while before Grand Cru was combing northern Portugal, the wildly energetic Joana Santiago took up the challenge from her Grandmother: to take their humble farm, which was only selling grapes to the local co-op, and present it’s unique soul to a wider world by bottling wines embossed the family name. Her area was already known for quality grapes, specifically within Menção e Melgaço, so she knew the quality was in her vines to express excellence. That assured, without a specific identity so to speak, to allow for something new would take certain self-reflection, dedication and a generous sense of humility. Most in the region crank out casually-consumed sprtizy Vinho-Verde. She made one too, but used it as a first way to raise the bar. Her main focus however, has been Alvarinho, which excels as a singular grape here (see Rias Baixas within view acrosss the border). Through this lens she could express her terroir, her farm, her family ideals and a way to attract attention to the region at large. Happily Joana is nothing if not tenacious and driven. Given a few years of trial and error, guided by instinct (as there are still few local references) she believes now that she has made Mariazinha (at age 86!) a very proud grandma indeed.\u003cbr\u003eWe were introduced to Joana only recently, at the doorstep of her old family home, surrounded by a complete saturation of verdant life. She kicked things off in 2009 (3 generations working together) and has since partnered with the remarkable Nuno Mira do Ó (vigneron and ridiculous vine-hunter!). Combined, they have brought the Santiago wines to the front, as well as introduced the SOU wines, meant to set the benchmark for the region. There is an evident understanding of the place now, and of the separate plots, enough to bottle under the vineyard names themselves. The Santiago farm is a estate as we would know one in other greta wine regions, with a long-view to realize its full potential and sustainability. This means of course a limited amount of wine to offer to the thirsty world. Grand Cru Selections is remarkably thankful she is willing to share with us... just as Grandma’s dream is in full swing!\u003cbr\u003eQuinta de Santiago is a family-owned farm spanning 7.5 hectares (18.5 acres) along the banks of the Minho River in the Monção and Melgaço sub-region of Vinho Verde. It has been in the Santiago family since 1899. For about 100 years, Quinta de Santiago's main activity was the production of wines, olive oil, lupine, cereals, milk, meat, and fruit for self-consumption. Grapes grown in the vineyards were sold to large cooperatives in the region. This changed in 2009 and from the passion and determination of then owner, Grandma Mariazinha Santiago (age 86), her children, and grandchildren, a boutique winery was born.\u003cbr\u003eAt the head of the family's winery is Joana Santiago, a self-described “authentic Minho woman” - driven to honor her family's heritage. It is from a multi-generation devotion to the family's land and vineyards that the special qualities of Quinta de Santiago are rooted. Santiago family combine tradition, modernity, and enthusiasm to create authentic wines expressing the terroir of the region's and farm's native varietals.\u003cbr\u003eAlong the northern border of Portugal and Spain, Quinta de Santiago is uniquely positioned to benefit from a microclimate ideal for growing Alvarinho, Loureiro, and numerous red grapes indigenous to this area. The particular orientation of the Quinta shelters the vineyards from significant Atlantic influences but preserves thermal amplitudes ideal for ripening indigenous varietals. Soil is efficiently clay given the the proximity to the Minho River. Within the farm itself, life is evident everywhere. Nearly 100 varieties of fruit, nut and olive trees shelter the few vineyard plots, on a cushion of nutritious soil teaming with grasses, herbs and fungi. Humidity is high and constant. Elevation is under 100M, sloping almost unnoticeably to the river’s edge.\u003cbr\u003eJoana is hyper-focused on sustainability and biodiversity. She has organized and leads a group of regional growers focused on water use and the preservation of local natural resources. Wines are fermented with native yeasts and the aim is to let this special land and fruit tell the story in the glass. It is hyper-organic holistically. All wines are Vegan.\u003cbr\u003e“We began with the groundwork for the planting of the vineyards, from the choice of materials used in the vines training to the cultivation techniques used throughout the vines lifecycle. These include adopting integrated production techniques, not using herbicides and co-planting species that are attractive to pollinating insects. We also work to improve the water retention of our soils, promote the development of flora and fauna that helps reduce disease pressure. We make good use of our waste, incorporating vine by-products (skins, leaves, pruning material) into our compost, as well as reducing packaging wherever possible.“\u003cbr\u003eAll grapes are manually harvested. Wine making begins with a gentle press followed by natural settling. All fermentation is completed with natural yeasts, done mostly in stainless steel vats.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691669243,"sku":"00076516","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4062187b6c9dcf42066401bcebb3713f.jpg?v=1751569374"},{"product_id":"jean-francois-ganevat-le-courage-riesling-obernay-alsace-fr-nv","title":"Jean-François Ganevat - 'Le Courage' - Riesling - Obernay, Alsace, FR - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDescription\nLe Courage is Ganevat’s take on Alsace through a Jura lens—pure, old-vine Riesling grown on steep granite in Obernay, made with zero inputs and aged for over three years on the lees. It’s wild and focused at the same time: whole-cluster pressed, native yeast fermented, no sulfur, no filtration, just raw, electric terroir in the bottle. It spends most of its life in large old foudres, resting and evolving before a year in bottle to settle into itself. This is biodynamic, no-makeup Riesling with serious energy and Jura soul.\n\n\u003c\/p\u003e\u003cp\u003eTasting Notes\u003cbr\u003eSmoky, salty, and mineral-driven on the nose, with layers of citrus peel, pear, pastry, and just a touch of white pepper and iodine. There’s a whisper of oxidation that gives it depth without muting the tension. On the palate: laser-focused and expansive at once—green apple, lemon zest, alpine herbs, starfruit, and flowers—wrapped in that hallmark granite snap. The finish hums with length and clarity.\u003c\/p\u003e\n\u003cp\u003eFood Pairing\u003cbr\u003eKiller with anything from the sea—especially grilled fish, scallops, or oysters. It also stands up to spice beautifully, so think Thai, Korean, or Vietnamese. And for a nod to its roots, pair it with choucroute garnie; the sharp acidity and mineral cut are perfect against the richness of sausage and sauerkraut.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe green, rolling landscape of the Jura is a sight to behold, and the perfect picture of how a mountainous region nestled in between Burgundy and Switzerland should appear in the mind’s eye. In this cooler climate, vineyards are planted on slopes at varying altitudes and gradients. This region is home to forty different grape varieties with styles so different that they tend to shock the uninitiated. And at the heart of it all, in the charming hamlet of La Combe de Rotalier (just south of Lons-le-Saunier), Jean-François Ganevat—known as Fanfan—is making wine with the inspired magic of an alchemist. His wines occupy the better part of the hamlet, filling picturesque country cottages with barrels and barrels of his diverse, yet traditional creations. He comes from a long line of winegrowers, dating as far back as 1650, although the family supplemented their grape-growing with a dairy that produced milk destined for the local cheese, ComtĂ©, until 1976. After working both for his father and for the prestigious Domaine Jean-Marc Morey in Chassagne-Montrachet, Jean-François returned to the Jura in 1998 to take over the family domaine. Today, he is joined by his sister, Anne. With only eight and a half hectares under vine, the family has seventeen different local varieties planted of both red and white grapes—an incredible amount of variation to consider for holdings of such small size. For such a fervent perfectionist and insatiable lover of details as Jean-François, the decision to have the domaine certified as biodynamic was a natural choice.\u003cbr\u003eJean-François creates a stunning number of cuvĂ©es, ranging between thirty-five and forty every year! His methodology goes far beyond the details of the average vigneron. For some, his process would be maddening, as each cuvĂ©e calls for a highly individualized Ă©lĂ©vage. Jean-François is committed to minute doses of sulfur, so low in fact, that many fear it hurting the wines during transport. He curbs this issue entirely by aging many of his whites on the lees for extended periods of time, anywhere from two to eleven years! In all of his years making wine, he has never had a problem. In the Jura, many of the wines go through a traditional, intentional oxidation; however Jean-François aims to lend a greater lightness and elegance to wines of this style than are typical. He gravitates toward the Burgundian style, using ouillage to top off barrels. Jean-François Ganevat is a master of his craft, one of the true magicians of the eclectic. To say that his grapes are spun into gold would not be far from the truth; his wines are entirely otherworldly.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691996923,"sku":"00076510","price":155.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7ec491e20e129ba7a62ea520d62ade0f.jpg?v=1751569402"},{"product_id":"jean-francois-ganevat-le-clos-savagnin-jura-fr-2020","title":"Jean-François Ganevat - 'Le Clos' - Savagnin - Jura, FR - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDescription\nThis is Ganevat in full expression—old-vine Savagnin from a single south-facing site in Arbois, planted in grey marl with limestone rubble. The vineyard’s exposure and protection from cold winds give this wine its signature balance of power and tension. Everything here is done naturally: direct press, native yeast fermentation, and over three years resting on the lees in old demi-muids, always topped up (ouillĂ©) to preserve its fresh, non-oxidative character. It’s bottled with no sulfur, no fining, and no filtration. A deeply mineral, age-worthy white with a real sense of place.\n\n\u003c\/p\u003e\u003cp\u003eTasting Notes\u003cbr\u003eAfter five years, it’s showing incredible aromatic lift—think blood orange, quince, toasted almond, smoky herbs, verbena, and a touch of anise. The palate is structured and expansive with sharp mineral edges, honeyed pastry tones, delicate florals, and that classic Savagnin salinity. It finishes long, layered, and electric.\u003c\/p\u003e\n\u003cp\u003eFood Pairing\u003cbr\u003eGorgeous with rich seafood—think lobster, scallops, or turbot—as well as Alpine cheese or creamy shellfish dishes. For something classic and next-level, pair it with coq au vin jaune or anything with walnuts, morels, or ComtĂ©. This wine thrives in bold, savory company.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe green, rolling landscape of the Jura is a sight to behold, and the perfect picture of how a mountainous region nestled in between Burgundy and Switzerland should appear in the mind’s eye. In this cooler climate, vineyards are planted on slopes at varying altitudes and gradients. This region is home to forty different grape varieties with styles so different that they tend to shock the uninitiated. And at the heart of it all, in the charming hamlet of La Combe de Rotalier (just south of Lons-le-Saunier), Jean-François Ganevat—known as Fanfan—is making wine with the inspired magic of an alchemist. His wines occupy the better part of the hamlet, filling picturesque country cottages with barrels and barrels of his diverse, yet traditional creations. He comes from a long line of winegrowers, dating as far back as 1650, although the family supplemented their grape-growing with a dairy that produced milk destined for the local cheese, ComtĂ©, until 1976. After working both for his father and for the prestigious Domaine Jean-Marc Morey in Chassagne-Montrachet, Jean-François returned to the Jura in 1998 to take over the family domaine. Today, he is joined by his sister, Anne. With only eight and a half hectares under vine, the family has seventeen different local varieties planted of both red and white grapes—an incredible amount of variation to consider for holdings of such small size. For such a fervent perfectionist and insatiable lover of details as Jean-François, the decision to have the domaine certified as biodynamic was a natural choice.\u003cbr\u003eJean-François creates a stunning number of cuvĂ©es, ranging between thirty-five and forty every year! His methodology goes far beyond the details of the average vigneron. For some, his process would be maddening, as each cuvĂ©e calls for a highly individualized Ă©lĂ©vage. Jean-François is committed to minute doses of sulfur, so low in fact, that many fear it hurting the wines during transport. He curbs this issue entirely by aging many of his whites on the lees for extended periods of time, anywhere from two to eleven years! In all of his years making wine, he has never had a problem. In the Jura, many of the wines go through a traditional, intentional oxidation; however Jean-François aims to lend a greater lightness and elegance to wines of this style than are typical. He gravitates toward the Burgundian style, using ouillage to top off barrels. Jean-François Ganevat is a master of his craft, one of the true magicians of the eclectic. To say that his grapes are spun into gold would not be far from the truth; his wines are entirely otherworldly.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308692062459,"sku":"00076509","price":205.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/84121e29c1e61f6143096b0cd3bbd45d.jpg?v=1751569407"},{"product_id":"vincent-giraudon-primavera-aligote-cote-roannaise-fr-2023","title":"Vincent Giraudon - 'Primavera' - AligotĂ© - CĂŽte Roannaise, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe nose is intriguing—initially a touch reductive, but it quickly unfolds into a bright, fresh profile that settles into a lemon tart–like dessert character.\n\n\u003c\/p\u003e\u003cp\u003eOn the palate, the wine has a gentle, almost oily texture that lends a pleasing weight and roundness. Yet it remains vibrant, with notes of zesty lemon and underripe peach. A lively thread of acidity carries through to a long, mouthwatering finish.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThroughout the Loire Valley I see a regional intertwining of the worlds of wine and gastronomy, from the avid consumption of everything maritime with the wines of Muscadet and the Fiefs VendĂ©ens on the Atlantic Coast, to the marriage of Chavignol’s two rightly famed products, the Crottin de Chavignol and Sancerre (although some of the locals would rather refer to both wine and cheese as Chavignol, depending on how militant an attitude they maintain).\u003cbr\u003eThis relationship continues even further upstream, in the Upper Loire. Here the bond seems even closer, individual rather than regional, with vignerons and restaurateurs working side by side. The long-standing association between the SĂ©rol and Troisgros families, the first turning out what are some of France’s best examples of Gamay, the latter proprietors one of France’s most renowned multi-starred restaurant, is perhaps a prime example.\u003cbr\u003eIn the case of Vincent Giraudon (pictured), though, there is more of a melding than an intertwining. By day Vincent runs the kitchen in Jacques Coeur, a prominently positioned bistro on the corner of the Rue Robert Barathon in the centre of Renaison. By night (or, to be pedantic, during the evenings and weekends) he tends several parcels of vines, making a very select portfolio of wines under the CĂŽte Roannaise appellation (or occasionally Vin de France, as required)\u003cbr\u003e-theWineDoctor.com\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47349163491579,"sku":"00076537","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bb69074c912b2a726b0c54561b0260ab.jpg?v=1752971976"},{"product_id":"causse-marines-les-greilles-mauzac-loin-de-loeil-gaillac-fr-2020","title":"Causse Marines - 'Les Greilles' - Mauzac, Loin de l'Ɠil - Gaillac, FR - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLes Greilles is an elegant white wine crafted from a blend of local Gaillac varieties—Mauzac and Loin-de-l’Oeil—enhanced by a touch of old-vine Muscadelle. It’s a wine we may not praise often enough, though it certainly deserves it.\n\n\u003c\/p\u003e\u003cp\u003eThis is a remarkably complex wine, full of subtle nuances that make it an exceptionally versatile pairing for food.\u003c\/p\u003e\n\u003cp\u003eIt shines as an aperitif, yet it also complements a broad spectrum of dishes—from charcuterie and cured meats to vibrant, spicy cuisines from Thailand, Vietnam, Malaysia, India, and Sri Lanka.\u003c\/p\u003e\n\u003cp\u003eThe fruit is sourced from several low-yielding plots in their breathtaking vineyards, with yields capped at just 35 hectolitres per hectare. This low yield results in exceptional fruit concentration, clearly expressed in the wine’s depth and character.\u003c\/p\u003e\n\u003cp\u003ePatrice, the passionate winemaker behind this cuvĂ©e, works with traditional varieties native to this beautiful terroir to produce wines of outstanding charm and flavor.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCausse Marines is a beacon in Gaillac whether the cuvĂ©e respects the AOP rules or not. Patrice Lescarret, who took over the domaine in 1992, was ahead of his time, but if he has inspired numerous young winemakers in the so-called ‘natural’ movement, his free spirit refuses to belong to any category. The domaine itself is a biodynamically farmed patchwork of (mostly self grafted) local varieties like Duras, Braucol, Mauzac, Loin de l’Oeil, Prunelard, Syrah, Mauzac rose 
 The wines are remarkable as they show uniqueness, extreme sense of place and at the same time fantastic craftsmanship and clarity.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47349163589883,"sku":"00076534","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e8972b3b0dd292150140f3ad43e24286.jpg?v=1752971992"},{"product_id":"cormorant-preston-grenache-blanc-marsanne-dry-creek-valley-sonoma-ca-2021","title":"Cormorant - 'Preston' - Grenache Blanc, Marsanne - Dry Creek Valley, Sonoma, CA - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2021 is the first year I have made this wine. The fruit is from Preston Family Vineyards at the far end of Dry Creek Valley. The wine is fermented primarily in seven-year-old barrels, with the balance in two once-used barrels. I blend the two varietals during fermentation which helps combine the aromas of the wine early in its life.\n2021 Grenache Blanc (64%) Marsanne (36%) 12.9% Alcohol\n100% Preston Vineyard\nunfined and unfiltered\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOver the two decades I have been in winemaking, there has been one theme, simplicity makes the best wines. Cormorant wines are 100% vineyard sourced and grown without synthetic pesticides or synthetic fertilizers. I only work with growers that go through the organic certification process. I use mainly seven-year-old French barrels and some stainless drums to make my white wines. Once the juice is in the barrels and drums, we do not pump, freeze, or use machinery to manipulate these wines.\nWhen I started Cormorant in 2018, my winemaking focused on creating a great Sauvignon Blanc with some traditional sur lie aging. There is a tiny bit of sediment in each bottle because I do not filter any of my wines. In 2021 I brought in some more varietals to the winery. Chardonnay, Grenache Blanc, and Marsanne are treated very similarly to the Sauvignon Blanc, with one difference. Stainless Steel Drums are not for the other varietals. Sauvignon Blanc can be very delicate, so I want to use the drums in 45-35% of the wine. Older oak or neutral oak barrels are perfect for Chardonnay, Grenache Blanc, and Marsanne.\nAlong with the new whites, I just bottled my first red wine in February of 2023. The red wine is aging in bottle. We will release it spring or Fall of 2023.\n— Charlie Gilmore\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360053903611,"sku":"00076541","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1839.jpg?v=1753828924"},{"product_id":"domaine-de-lecu-granite-melon-de-bourgogne-muscadet-loire-valley-fr-2023","title":"Domaine de l'Ecu - 'Granite' - Melon de Bourgogne - Muscadet, Loire Valley, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eOne of our all-time favorite Melon de Bourgogne's by one of our all-time favorite pproducers. \nDomaine de l'Ecu is in the pantheon of wineries that made us fall in love with natural winemaking and taught us that \"funky\" isn't necessary - the wines can be made perfectly as much as grown perfectly - and so much more than the sum of their parts. Amazing stuff as always. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom the domaines granitic soils comes this full and focused Muscadet from one of the Loire's leading natural winegrowers. In the 2020 vintage, the domaine was told their Muscadets were \"atypical\" for the appellation. Rather than fight it or resubmit for tasting, Ecu pivoted and bottled the wines as VdF. As is customary, VdF wines cannot list a vintage on the label.\nBiodynamic\nCertified\nVineyard\n3 hectares parcel with 45-55 year old vines\nSoil\nTop soil is stony. Sub-soil of two-mica granite\nViticulture\nOrganically farmed since 1975, biodynamic-demeter certified since 1998. Soil worked manually and yields are kept low. All grapes are hand harvested.\nVinification\nGravity fed with no use of pumps. Wild yeast fermentations with no racking of the must.\nAging\nAged on the lees in underground vats.\nProduction\n1,500 cases\nNotes\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDomaine de l’Ecu was founded by pioneering Guy Bossard in 1972, certified organic in 1975 and certified biodynamic by Demeter in 1998. The domaine has been producing unique, single terroir Muscadet for almost 40 years running and makes a stunning array of Vin De France bottlings as well. Fred Niger, who trained extensively with Guy before taking over the estate in 2012, is an equally hands on owner and fanatic in the vineyards. He crops extremely low, and produces Muscadets that have remarkable depth, precision, as well as ageability. Like Guy, Fred is deeply committed to biodynamic and organic practices but he takes these commitments even further by incorporating various types of energy work, working in terracotta amphora, and using minimal to no sulfur. Fred continues to make the domaine's stunning single parcel Muscadets maintaining their benchmark quality, while expanding the domaine's offerings with myriad single variety bottlings beyond the appellation's Melon de Bourgogne and fermenting and ageing in amphora.\n\n\u003c\/p\u003e\u003cp\u003eIn the vineyard, soils are worked and green harvesting is essential in order to keep the high yielding, workhorse Melon de Bourgogne in check. This helps aerate the vines protecting them from mildew and also encourages greater expression of site in the fruit as the vine spends less energy on non fruit-bearing growth. Everything is harvested by hand. There is no modern technology in the the cellar, not even pumps. All cuvĂ©es are fermented with native yeast and gravity is used throughout the cellar, from receipt of the harvest and pressing into the fermentation and ageing vessels, whether it be an underground cement tank for the Muscadets or neutral barrel or terra cotta amphora.\u003c\/p\u003e\n\u003cp\u003eWhy amphora? Amphora are made of the earth, and therefore the perfect medium for working as close to the earth and naturally as possible. Fred believes amphora are the natural extension for the domaine and allows for a more pure expression of the terroir without any outside interference. In addition, ageing in amphora harmonizes the texture, softening tannins and giving a wine, even when young, structured and age-worthy, a rounded, velvety mouthfeel. These wines are as delicious as they are beautiful to look at! \u003c\/p\u003e\n\u003cp\u003eDepending on the cuvĂ©e, sulfur is either used minimally or not at all. Total sulfur levels at a max are 30\/40mg\/l, which is less than half of the max allowed by Demeter (their limit is 90mg\/l), which itself is already far more restrictive than the max levels allowed with \"Agriculture Bio\" certification ( French organic certification), which is 150ml\/l. As Fred likes to say, he makes wines \"without fuss, farce, or make-up\".\u003c\/p\u003e\n\u003cp\u003eMost notably, Fred continues to go beyond the limits of standard Muscadet and the Melon de Bourgogne grape with his stunning VDF wines, impressive not in the least because they have no added sulfur and yet ring with a purity, vibrancy and clarity that defies what one thinks is possible with natural wines. The Estate VDF bottlings use mature vines originally planted by Guy Bossard. Fred has also recently spearheaded two new projects, Les Temps de Copains and Love \u0026amp; Grapes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloraison Selections\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360054001915,"sku":"00076542","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ba5835e228c2cc217ef3295005a080e6.png?v=1753214219"},{"product_id":"domaine-de-cassiopee-mitancherie-aligote-burgundy-fr-2022","title":"Domaine de CassiopĂ©e - 'Mitancherie' - AligotĂ© - Burgundy, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA 0.5-ha plot located above Cheilly-lĂ©s Maranges, facing east classified in the Burgundy-AligotĂ© appellation. Planted on a windy hillside which allows for healthy grape clusters, where the soil was considered too cold for wine 20 years ago. Vines are about 30 years old. Produces easy, expressive AligotĂ©.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe are delighted to welcome Hugo Mathurin and Talloulah Dubourg to the portfolio with their inaugural vintage from their estate, Domaine de CassiopĂ©e. Following their training experiences with fellow GCS growers, Jean-Marc Roulot and Benjamin Leroux, we were eager to see what this young couple would do when the time came to make their own wine. Their objective was clear: find a place cold enough, that could, amidst the growing challenge of climate change, produce the fresh, light-footed wines they liked to drink. \nThey found that home in Sampigny-les-Maranges - in the extreme south of the Cote de Beaune with its cooler climate and varied landscapes. After jumping on an opportunity to take over a 5 hectare estate that included a house and eight different plots scattered throughout hillside vineyards and flanked by wild forestland, Domaine CassiopĂ©e was born in early 2020. \n\n\u003c\/p\u003e\u003cp\u003eThey are investing in Maranges, by getting right to work in the vineyards, which has been slow compared to other appellations in converting to a more organic approach to farming. The wines are pure and energetic, much like the young couple who are eager to redefine the Maranges appellation through their commitment to understanding the singular identity of each of their plots reflected by their release of eight individual cuvĂ©es. their site-specific cuvĂ©es. These are the new faces of the next generation in Burgundy and we couldn’t be more excited to be along for the ride with them.\u003c\/p\u003e\n\u003cp\u003eHugo Mathurin and Talloulah Dubourg founded Domaine de CassiopĂ©e in January 2020 after seizing an opportunity to take over a unknown domaine in Sampigny-lĂšs-Maranges that included a house and just over 5 hectares of vines, mainly in the Hautes CĂŽtes de Beaune, Maranges, and Bourgogne appellations. After combined experiences at Jean-Marc Roulot, Frederic Mugnier, Clos de Tart and Benjamin Leroux, Hugo and Talloulah's objective was to find a place known to be cold, which could, thanks to climate change, produce fresh wines that they liked to drink. \u003c\/p\u003e\n\u003cp\u003eMaranges is the southernmost appellation of the Cote de Beaune and probably the least known. It's divided among three villages south of Santenay and Chassange-Montrachet, and Domaine de CassiopĂ©e is at the eastern end, at the limit of the 1ers crus, in Sampigny-lĂšs-Maranges. Shadowed by the Trois Croix mountains, the villages are caught between hills and valleys and the plots of vines are interspersed with wild forest. Cooler temperatures mean later ripening, with harvests here are on average ten to fifteen days later than in Meursault or Volnay. \u003c\/p\u003e\n\u003cp\u003eUpon taking over the vines they immediately began to convert to organic viticulture and their certification will be complete by 2023. They are applying some biodynamic principles, for now mostly in the cellar - minding the lunar calendar before racking and bottling.\u003c\/p\u003e\n\u003cp\u003eIn the cellar, Talloulah and Hugo intend to intervene as little as possible, with little or no sulfur used (with a very light dose during bottling). For aging, they are using more classic wooden barrels ranging from 228 to 450 litres as well as experimenting witha 500-litre Italian terracotta vessel.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360072712443,"sku":"00076545","price":73.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8465040cdf3876363660a53323dafda2.png?v=1753215232"},{"product_id":"j-b-hardy-fief-de-chaintre-melon-de-bourgogne-muscadet-fr-2020","title":"J.B. Hardy - 'Fief de Chaintre' - Melon de Bourgogne - Muscadet, FR - 2020","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn outstanding young producer making wines on the bleeding edge of perfection. He's a savant and someone currently undervalued hugely.\nMassale selection vines planted int he 1950's - only ~1mg\/l SO2 added at bottling. The wine can be open for days and slowly morphs elegantly - totally stable and radically delicious. We tasted this wine in 2022 after two days open and it was singing and fresh - now in 2025 we are thrilled to carry it again. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNorthern exposure with loam\/silt soil with gabbro subsoil This cuvĂ©e is 100% Melon de Bourgogne from old massale selections, planted in 1960 in the commune of Mouzillon. Vinified for 12 months on less with own yeast in 450L barrels and concrete diamond vats. Afterwards blended in glassed underground vats for 6 months.\n---\nOn a recent visit, we found Muscadet - in the far western Loire Valley - in the midst of a renaissance. An emergence of talented young vignerons are inheriting small plots from their family’s historic estates and applying a more artisanal approach to farming and a healthy curiosity in the cellar. \nEnter Jean-Baptiste Hardy, who in 2018, returned to his family’s estate in Mouzillon on the banks of the SanguĂšze river, to revive some of his family’s best parcels over diverse terroirs. \nAfter traveling the world with formative work experiences at a few domaines dear to our heart (including Bodegas Chacra \u0026amp; Domaine Roulot), he returned with a better understanding of his hometown’s potential. Mouzillon, at the heart of the Muscadet SĂšvre et Maine, one finds soils composed of gabbro (volcanic rocks) and silica-clay, where Jean-Baptiste manages to coax out wines of texture and freshness that we loved immediately, reminiscent of great Chablis. The potential is here and we’re betting this young winemaker will become one of the appellation's stars.\n---\nJean-Baptiste Hardy took over just under four hectares of old vines from massale section, planted between 1950 and 1960 at the end of 2018 in the commune of Mouzillon (Muscadet). His first vintage premiered in 2020 with two single plot bottlings. Taking the reins at his parent’s estate in early 2022, he plans to apply his style of farming to an additional 10 ha over time and rent the rest of the vines. \n---\nMouzillon, a cru communal since 2019, is found in the easternmost part of the Muscadet SĂšvre et Maine region. The woody meanderings of the SanguĂšze river, at the heart of Mouzillon-TilliĂšres, create a unique ambiance: rows of grapevines rise from the hills around the river like a series of islets. Moderately deep soils are composed of coarsely decomposed gabbro (magmatic rock), locally known as “chappe,” often topped by a surface of sand and clay.\n---\nThe vineyard is worked organically with biodynamic preparations. Immediately upon taking over these 4 hectares, Jean-Baptiste began redoing the installation of the entire vineyard trellising in order to promote better management of the vines and to achieve perfect maturity of the fruit. Then he set out to work the soils and bring in cow manure to nourish the soil. During the summer season, there is a lot of work in the vineyard: debudding, splitting, trellising, thinning.\n---\nThe grapes are harvested by hand and pressed at low pressure in order not to extract any astringency. A light sulfiting is done at the exit of the press to keep a healthy environment and that the natural alcoholic fermentation takes place in good conditions. \nTraditionally vinified for 12 months on the lees in glass-lined underground tanks. The alcoholic fermentation generally takes place during the winter (it can last until spring). Moreover, malolactic fermentation is naturally done in the different containers.\nThe wines are subjected to a light battonage in order to keep the fine lees and then the wines are racked so that they are put in mass in glassed underground tanks for 6 months. The bottling is done directly in the vat without fining, nor filtration, and without addition of sulfite to the setting free SO2 \u0026lt;5\n- Grand Cru Selections\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOn a recent visit, we found Muscadet - in the far western Loire Valley - in the midst of a renaissance. An emergence of talented young vignerons are inheriting small plots from their family’s historic estates and applying a more artisanal approach to farming and a healthy curiosity in the cellar. \nEnter Jean-Baptiste Hardy, who in 2018, returned to his family’s estate in Mouzillon on the banks of the SanguĂšze river, to revive some of his family’s best parcels over diverse terroirs. \nAfter traveling the world with formative work experiences at a few domaines dear to our heart (including Bodegas Chacra \u0026amp; Domaine Roulot), he returned with a better understanding of his hometown’s potential. Mouzillon, at the heart of the Muscadet SĂšvre et Maine, one finds soils composed of gabbro (volcanic rocks) and silica-clay, where Jean-Baptiste manages to coax out wines of texture and freshness that we loved immediately, reminiscent of great Chablis. The potential is here and we’re betting this young winemaker will become one of the appellation's stars.\n---\nJean-Baptiste Hardy took over just under four hectares of old vines from massale section, planted between 1950 and 1960 at the end of 2018 in the commune of Mouzillon (Muscadet). His first vintage premiered in 2020 with two single plot bottlings. Taking the reins at his parent’s estate in early 2022, he plans to apply his style of farming to an additional 10 ha over time and rent the rest of the vines. \n---\nMouzillon, a cru communal since 2019, is found in the easternmost part of the Muscadet SĂšvre et Maine region. The woody meanderings of the SanguĂšze river, at the heart of Mouzillon-TilliĂšres, create a unique ambiance: rows of grapevines rise from the hills around the river like a series of islets. Moderately deep soils are composed of coarsely decomposed gabbro (magmatic rock), locally known as “chappe,” often topped by a surface of sand and clay.\n---\nThe vineyard is worked organically with biodynamic preparations. Immediately upon taking over these 4 hectares, Jean-Baptiste began redoing the installation of the entire vineyard trellising in order to promote better management of the vines and to achieve perfect maturity of the fruit. Then he set out to work the soils and bring in cow manure to nourish the soil. During the summer season, there is a lot of work in the vineyard: debudding, splitting, trellising, thinning.\n---\nThe grapes are harvested by hand and pressed at low pressure in order not to extract any astringency. A light sulfiting is done at the exit of the press to keep a healthy environment and that the natural alcoholic fermentation takes place in good conditions. \nTraditionally vinified for 12 months on the lees in glass-lined underground tanks. The alcoholic fermentation generally takes place during the winter (it can last until spring). Moreover, malolactic fermentation is naturally done in the different containers.\nThe wines are subjected to a light battonage in order to keep the fine lees and then the wines are racked so that they are put in mass in glassed underground tanks for 6 months. The bottling is done directly in the vat without fining, nor filtration, and without addition of sulfite to the setting free SO2 \u0026lt;5\n- Grand Cru Selections\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360072810747,"sku":"00076551","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f1e7d6c957b8984b3b26335b82ebc64a.png?v=1753215242"},{"product_id":"keuntz-bas-blanc-pinot-blanc-muscat-riesling-gewurztraminer-alsace-fr-2024","title":"Keuntz-Bas - 'Blanc' - Pinot Blanc, Muscat, Riesling, Gewurztraminer - Alsace, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA delightful and far more serious wine than the price would suggest. Edelzwicker up in here!\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eIf the Beaujolais produces France’s quintessential bistro-quaffing reds, Alsace is arguably home to its white-wine counterparts. Regional blends like this blanc from Kuentz-Bas so often deliver unrivaled charm, food-friendliness, and value that they are an obvious choice when deciding which bottle to open for a potluck among friends or a family gathering. The 2023 Alsace blanc achieves the impressive task of balancing roundness and crisp refreshment, and its mouthwatering flavors of lychee, peach, and jasmine offer a perfect accompaniment to a wide variety of dishes, from grilled brats to your favorite bean salad.\n—Tom Wolf - Kermit Lynch - Importer (On the 2023 Vintage) \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMaison Kuentz-Bas was first established by the Kuentz family in 1795, and the domaine as we know it today was forged through a marriage that joined the Kuentz and Bas families in 1895. Nestled in the town of Husseren-les-ChĂąteaux, it sits at one of the highest points in Alsace, and the vineyards stretch out from the village over an area of ten hectares. More than two hundred years of tradition and vineyard pedigree have made these wines perennial favorites, with the grand crus of Eichberg and Pfersigberg earning the highest esteem. However, when the family sold the property to famed vigneron Jean-Baptiste Adam in 2004, many wondered what direction the new team would take. Adam, like the estate’s former owners, has a reputation for being an advocate of Alsatian terroir, and he is the fourteenth generation to continue a family winemaking tradition that began as early as 1614. Eager to restore Kuentz-Bas to its former glory, Adam lowered yields significantly and reverted to natural methods, following organic and biodynamic approaches to vineyard work.\nMeticulous attention to detail is the defining characteristic of both the viticulture and the vinification at Maison Kuentz-Bas. Winemaker Olivier Raffin, who took over direction of the cellar after Samuel Tottoli’s departure in 2017, puts a strong emphasis on both terroir and accessibility. The wines are divided into two tiers: Tradition, a fresher collection focusing on fruit character, fermented and aged on the lees in oak foudre for 6-8 months and Trois ChĂąteaux, from the domaine’s finest vineyards. The Trois ChĂąteaux wines are fermented and aged in stainless steel tank, then bottled and held for a year before release. Raffin embraces hard work in the vineyards and minimal work in the cellar. Reduced doses of sulfur allow for a greater expression of fruit, and a drier fermentation yields crisp, mineral-laden wines with less residual sugar. The wines are therefore more open than ever while still reflecting the unmistakable character of the vineyards that clients have come to expect from the Maison Kuentz-Bas. Alsace’s noble terroir shines through like never before in the domaine’s wines, making these among the greatest white wine values to be found.\n-Kermit Lynch\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47360078315771,"sku":"00076552","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fa1d5022aa2d307ba37c2c74d02b2ad6.png?v=1753215643"},{"product_id":"clos-fornelli-clos-blanc-vermentino-corsica-fr-2024","title":"Clos Fornelli - 'Clos Blanc' - Vermentino - Corsica, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eIncredible value from a wonderful place born i the sunshine - a perfect patio sipper on a sunny day in SB\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAppellation Corse AOC\nRegional appellation for white, rosĂ©, and red wines of Corsica.\nVarieties 100% Vermentinu\nFarming Certified Organic (Ecocert EU). Hand-harvested.\nVineyards \u0026amp; Site Estate fruit situated on the plains above the terraces of the Bravone River, just below the Castagniccia massif.\nVinification \u0026amp; Aging Direct press. Native yeast fermentation in stainless steel tank..\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJosĂ©e Vanucci seems every bit Italian as she is French, and her English carries a British accent—what a mix! From the first moment her enologist Emmanuel (Manu) Gagnepain and I met up with her, she abounded with a tireless energy and impressive agility as she moved about her rustic and densely packed cellar, where we had an open and unguarded discourse about her wines and how they are crafted.\nRisking misinterpretation with someone I didn’t know, I candidly admitted during my first visit with her that while her wines were sophisticated, they also led with an immense amount of pleasure, and that I would be happy to just sit down and drink them by the pitcher because they were so delicious. Lucky for me, she was pleased by the comment and exclaimed that that is exactly the kind of wine she wants to make. Just like her, they are full of life, unpretentious and bring good vibes. (They are serious though, but who cares, when wines like hers represent the charming spirit of the island and are impossible to stop drinking.)\nFrom the outside, the winery looks like a small white rectangular Cessna-sized airplane hanger with green rollup garage doors and CLOS FORNELLI written in big block red letters. On the inside, it’s a jungle gym of numerous floors and mid-level rooms, trap doors, hidden tanks, slanted concrete slabs with open drain gutters routed on the sides, and walls slathered with waterproof dark orange and white epoxy. There are only a few large oak barrels in the cellar and the rest is jam-packed with stainless steel and old concrete tanks; these are the kinds of aging vessels I prefer to see in the Mediterranean, especially that there wasn’t a new oak barrel in sight.\nVineyard Philosophy and Practice\nJosĂ©e and her husband, Fabrice CouloumĂšre, employ certified organic farming in their vineyards and have many grape varieties that are not commonly found elsewhere—like the white grapes Biancu Gentile and Genevose, and the red Minustellu—along with the more well-known (at least for those familiar with Corsican wine) Vermentinu, Sciaccarellu, and Nielluciu. These conscious farmers use nature as their guide for achieving their wine’s high quality and superb value, and have folded in vineyard techniques like enroulement. This technique involves no tipping\/topping\/clipping of the vine shoots; the parts of the shoot that extend above the last trellis wire are simply rolledsideways around the top horizontal wire. An oversimplification of the theory behind this practice is that it allows the vine to follow a natural transition that redirects its energies from the vegetative cycle to the fruit cycle. Prematurely removing the tip confuses the vine—literally cutting off its head—and it continues to allocate energy toward vegetation instead of the natural moment to focus on the fruit. You can imagine this is an evolutionary response to an insect or animal chewing the tip off the shoot and the vine’s compensation by growing more vegetation to complete photosynthesis, which is needed for sugar production, etcetera. They also minimize the shoots to one per vine and make a green harvest before verasion to lower the yields and focus the vine’s energy on those last clusters—the ones that make it into our glasses.\nWinemaking\nTheir winemaking practice is straightforward and lends itself to a style that speaks of the place with a clear voice of each grape’s primary characteristics, with little intervention. The fermentations are all natural and the wines are bottled after a short time in vat with sulfites kept to a minimum; it’s easy to feel this deft touch through these wines bursting with pleasure; even her Sciacarello, a thin framed, fresh and aromatic red (often over-sculpted in other cellars) is a darling here with no uncertainty in its naturally sensual aromas.\nClos Fornelli is located on the eastern side of Corsica, on Tyrrhenian Sea, and not too far from mainland Italy. This setting is above the AlĂ©rian Plains, a somewhat flat and rolling set of hills named after the small coastal town of AlĂ©ria, an important Roman naval base for centuries now home to only a couple thousand inhabitants. Vineyard land on the AlĂ©rian Plain falls into AOP Corse, a broad reaching appellation without distinction.\nVanucci’s vineyards are up above the plains on the terraces of the Bravone River. The nights on this side of the island are typically cooler than the more famous wine regions on the west side, so you can imagine the shape of the wines (an abstraction we wine geeks enjoy) is different. This is a result of the sharp rise of the mountains from the sea, which effectively cuts the sun off early and lets the cold in to help etch aromatics and texture while raising the frequency on the fruit and mineral nuances. All that said, it’s still Corsica, a wonderfully sunny island (sunnier than mainland France) and this terroir\/grape combination gives lift to the high-spirited wines that JosĂ©e dreams up and captures in the bottle.\nJosĂ©e’s family has forty hectares of vineyards and only bottle wine from twenty-five, while the rest of the grapes are sold. The vines are in the Bravone Valley, a river valley that originates from the Castagniccia Massif. The soils are deep with decomposed schist clay soils tinted red by plentiful iron content and covered with river gravels brought by the Bravone River. This soil, with its variation of large and small grain rocks mixed into the clay brings exceptional drainage to her vineyards (not always a huge concern given the low levels of precipitation on the island compared to the rest of mainland France), which is especially encouraging for the development of Sciacarellu, a red grape that has become JosĂ©e’s muse (as well as mine!) from the array of grapes on the island.\nCorsican Geology\nTo dig a little deeper into the foundation (the bedrock and topsoil) of the wines, Corsica is divided into two main geological units (yes, getting a little technical here, thanks to the years of tutoring from and traveling with my talented geologist friend, Brenna Quigley): Crystalline Corsica and Alpine Corsica. The former is named after the quartz crystals in the granite soil that makes up about two-thirds of the island—basically the heart of the island and the entire southern end and most of the western seaboard. Often where you find granite you find metamorphic soils nearby (as demonstrated within the Galician Massif, Massif Armorican, Massif Central and the two main mountain regions of Western Europe: the Alps and Pyrenees) because of collateral heat and\/or pressure that has augmented (metamorphosed) the rocks. This is also the case with the smaller geological unit of the two on the island referred to as Alpine Corsica.\nAlpine Corsica is composed of deformed rocks that were created by the collision of sedimentary rocks formed between 60-250 million years ago with Crystalline Corsica during the alpine orogeny (mountain building), which began about 60 million years ago and is still active today. The result is a great volume of different metamorphic rock formations (like schist, gneiss, gabbro and more—basically the geological rock star roster of France’s Muscadet wine region) as well as bits of volcanic basalt and other igneous rocks. Suffice it to say, Clos Fornelli’s vineyards are complex soils largely derived from that list of impactful and unique decomposed metamorphic rocks.\nClick here to read a short but more thorough overview on Corsican geology.\nIs geology important?\nSo why is the particular rock type interesting to note, especially when it’s decomposed down into something else like it is in Clos Fornelli’s vineyards? It’s simply because of what mineral makeup and trace elements were contained within that are now more easily accessible to the vine when compared to the vine (with the help of mycorrhizal fungi) mining nutrients from a larger hard rock surface areas. It’s the makeup and quantity of the foundation (dirt, rocks and microbial life within) that bring to life the differences when considering that a wine begins to build on. In a vin de terroir, the unique proportion of this, that and the other is what gives a soil its own unique contribution to the more nuanced qualities a wine may develop—yet all of this is theoretical, of course.\nThere’s so much debate on this subject, but if one were to take four esters used for a perfume, or four ingredients for sauce that make them balanced and desirable, they need to be in specific proportions. Soil composition—speaking of its nutrient, mineral, grain sizes and water retentive traits—is not far from this idea. It may not be the meat and potatoes of the final dish, but perhaps the amount of salt, or type of pepper, herbs and spices in micro-quantities that complete the full range of taste for the dish. What we know about soil and its contribution to a wine’s ultimate expression is not very well understood, but it should not be dismissed for lack of evidence. Take for example hydroponic butter lettuce compared to one grown in dirt; tell me they don’t taste different and I will tell you that I understand why you may not share this perspective about soil and its contribution to wine beyond its water retentive qualities. \n-Ted Vance, The Source Imports\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47382250455291,"sku":"00076557","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/50d965a43ce2edf20d35c73e2b19cb3e.jpg?v=1753826796"},{"product_id":"tissot-patchwork-chardonnay-arbois-jura-fr-2023","title":"Tissot - 'Patchwork' - Chardonnay - Arbois, Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Chardonnay from a diverse selection of vineyards filled primarily with massale selection vines. Raised in both limestone and clay, this is the friendliest (and most affordable) selection from StĂ©phane. Topped up rather than with flor. 12 months in mostly old oak. Totally decantable but we recommend small, slow pours!\n\n\u003c\/p\u003e\u003ch2 id=\"just-about-as-jura-chardonnay-as-it-gets-\"\u003eJust about as \u003cem\u003eJura Chardonnay\u003c\/em\u003e as it gets!\u003c\/h2\u003e\n\u003cp\u003eFrom importer: Wine Wise\u003cbr\u003eDomaine AndrĂ© et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les BruyĂšres or ChĂąteau-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvĂ©es. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvĂ©es to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003cbr\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eA wine made with love and passion produces an emotion...\u003cbr\u003eYou can find in a wine the personality and the character of those who made it because each gesture, each operation, each decision has its importance.\u003cbr\u003eThe \"life force\" is so well constructed that if we speak of natural wines, you will not find two wines that are the same anywhere in the world, as opposed to industrial wines which are all similar.\u003cbr\u003eThe industrialization of wine is the end of its identities, its nuances, its characteristics which are part of the magic of a bottle.\u003cbr\u003eThe work we do at our domaine, it is, in a way, the summary of all that.\u003cbr\u003eExceptional terroirs like Les BruyĂšres, La Mailloche, En Barberon, Curon.\u003cbr\u003eAn attempt to achieve the maximum expression of those terroirs : our 35 hectares of vineyards are cultivated in bio-dynamic viticulture (certified by Demeter) to allow the soils to live, to have grapes untouched by chemical products, to allow natural yeast fermentations, to reduce the doses of sulfur in the cellar. This quest for aromatic diversity has lead us to produce 28 different cuvĂ©es, often terroir by terroir, with lots of innovations which take into account the incredible diversity of the vineyards of the Jura.\u003cbr\u003eThe way we work requires lots of effort on the part of our team. 15 people work full-time all year long aided by several students in the summer and in September, by 50 harvesters.\u003cbr\u003eFinally, we have many new projects, from the creation of new cuvĂ©es to replanting vineyards like the Clos de la Tour de Curon, without forgetting our desire to constantly increase the quality of the wines which is our principal motivation.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\u003c\/p\u003e\n\u003cp\u003eDomaine AndrĂ© et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les BruyĂšres or ChĂąteau-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvĂ©es. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvĂ©es to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387375796475,"sku":"00076566","price":77.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/775491496ee8b1432a397bf80ddb3309.jpg?v=1753927936"},{"product_id":"corte-falco-pinot-grigio-delle-venezie-doc-veneto-it-2023","title":"Corte Falco - Pinot Grigio - delle Venezie DOC, Veneto, IT - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA perfect, unadulterated Pinot Grigio from the PG delle Venezia DOC. Organically farmed, naturally fermented, left whole and unfiltered. Insanely high quality for the price. Please put down that bottle of Santa Margherita and take a shot on REAL everyday Pinot Grigio! Allora!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47393701724411,"sku":"00076569","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dfb9e35503f950566e7caa3bfb8f3450.jpg?v=1754019090"},{"product_id":"filipa-pato-dnmc-bical-arinto-bairrada-pt-2023","title":"Filipa Pato - 'DNMC' - Bical \u0026 Arinto - Bairrada, PT - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eLooking for a wine that simply *slaps* at a very affordable and awesome price? These Dinamico wines by our Portuguese Heroine, Filipa Pato, are made without makeup and it shows. Natural beauty - maximal pleasure through minimal winemaking and just plain good farming. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLooking for a wine that simply *slaps* at a very affordable and awesome price? These Dinamico wines by our Portuguese Heroine, Filipa Pato, are made without makeup and it shows. Natural beauty - maximal pleasure through minimal winemaking and just plain good farming. \n\n\u003c\/p\u003e\u003cp\u003eWinemaker’s Notes:\u003cbr\u003eOur “D.N.M.C.”philosophy is that Baga from different locations gives a more complex wine. Each location has its own expression of Baga. This for us is a real terroir driven wine and a nice example of Baga with a fruity character and soft tannins. Every plot is vinified apart and at the end we assemble all of them into one balanced unique “cuvĂ©e”, “Dinamica” – D.N.M.C.\u003cbr\u003eBouquet:\u003cbr\u003eDistinguished elegant fruitdriven nose with a typical strawberry and damson plum touch, often with nuances of liquorice, slightly spicy (black pepper, laurel, thyme, rosemary,...)\u003cbr\u003ePalate:\u003cbr\u003eOn the palate, fruity with a nice beautiful structure and an almost velvety texture with a very fresh and inviting aftertaste.\u003cbr\u003eA real crowd pleaser, this wine combines excellent with a nice platter of charcuterie, a nice crunchy vegetable salad, grilled fish, grilled white meats and poultry and dry cheeses (Queijo Sao Jorge, Edam, Mimolette). Serve it at 14 - 16° and preferable aerated before serving. Baga tends to be slightly reductive when it has not been aged in oak...\u003c\/p\u003e\n\u003ch2 id=\"the-grapes-are-handpicked-from-different-vineyards-in-bairrada-the-vineyards-are-fully-controlled-by-us-fully-destemmed-fermented-in-tanks-with-very-little-extraction-and-long-maceration-on-the-skins-\"\u003eThe grapes are handpicked from different vineyards in Bairrada. The vineyards are fully controlled by us. Fully destemmed, fermented in tanks with very little extraction and long maceration on the skins.\u003c\/h2\u003e\n\u003cp\u003eFilipa Pato and William Wouters is a magical wife and husband collaboration.\u003cbr\u003eOur philosophy is simple: create authentic wines without make-up, they express the true nature of the vineyards from which they come.\u003cbr\u003eWe focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes create soulful wines from vineyard sites with soils, microclimats and aspect ideal for growing our exquisite wine grapes with biodymanic viticultural practices. In the winery we gently handle the grapes, minimal intervention and strict monitoring of the wine allow our grapes to express themselves fully.\u003cbr\u003eUltimately we create \"terroir\" wines by uniting knowledge, art and nature to produce \"withoutmake-up\", each wine with its own character.\u003cbr\u003eFilipa Pato - winegrower in Bairrada. A graduate of the University of Coimbra as a Chemical engineer refined her Winemaker skills doing harvests in Bordeaux, France - Mendoza, Argentina and Margaret River, Australia and with her father Luis Pato, the Baga rebel.\u003cbr\u003eWilliam Wouters - chef\/sommelier\/restaurateur. William comes from a restaurateur family from Antwerp, Belgium. He is a sommelier champion, restaurateur and former head chef of the Belgian national Soccer team on the World cup in Brazil and the European cup in France.\u003cbr\u003eTogether Filipa \u0026amp; William share all their experiences: the love for food and wine, encounters with great wine growers, sommeliers and wine lovers from all over the world and the magical, inexhaustible culture of the World of wine. Today for Filipa \u0026amp; William, Ois do Bairro is the center of their wine universe. They will be happy to share all their passion of food and wine.\u003cbr\u003eDrink local, eat local and ... think global 😉 \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFilipa Pato and William Wouters is a magical wife and husband collaboration.\u003cbr\u003eOur philosophy is simple: create authentic wines without make-up, they express the true nature of the vineyards from which they come.\u003cbr\u003eWe focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes create soulful wines from vineyard sites with soils, microclimats and aspect ideal for growing our exquisite wine grapes with biodymanic viticultural practices. In the winery we gently handle the grapes, minimal intervention and strict monitoring of the wine allow our grapes to express themselves fully.\u003cbr\u003eUltimately we create \"terroir\" wines by uniting knowledge, art and nature to produce \"withoutmake-up\", each wine with its own character.\u003cbr\u003eFilipa Pato - winegrower in Bairrada. A graduate of the University of Coimbra as a Chemical engineer refined her Winemaker skills doing harvests in Bordeaux, France - Mendoza, Argentina and Margaret River, Australia and with her father Luis Pato, the Baga rebel.\u003cbr\u003eWilliam Wouters - chef\/sommelier\/restaurateur. William comes from a restaurateur family from Antwerp, Belgium. He is a sommelier champion, restaurateur and former head chef of the Belgian national Soccer team on the World cup in Brazil and the European cup in France.\u003cbr\u003eTogether Filipa \u0026amp; William share all their experiences: the love for food and wine, encounters with great wine growers, sommeliers and wine lovers from all over the world and the magical, inexhaustible culture of the World of wine. Today for Filipa \u0026amp; William, Ois do Bairro is the center of their wine universe. They will be happy to share all their passion of food and wine.\u003cbr\u003eDrink local, eat local and ... think global 😉 \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47436428050683,"sku":"00076582","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/62fdc2598bda67bd09c09c96119d5e32.jpg?v=1755104932"},{"product_id":"inomessiniaki-mati-fortuna-moschofilero-pelopponese-gr-2023","title":"Inomessiniaki - 'Mati Fortuna' - Moschofilero - Pelopponese, GR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMoschofilero is a wonderful grape, with its hauntingly piercing floral scent, moderate body and fine acidity. It has more than a passing resemblance to fine Gelber Muskateller, and Mantinia is acknowledged to be the place in Greece where it shows its greatest possible expression.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eInomessiniaki Winery was established in 1998 and is located in Kalamata, the capital city of Messinia region in Southern Greece. It was the first contemporary \u0026amp; fulfilled unit which was producing and trading bottled wine in the Kalamata region. Today, after 20 years, Inomessinaiki has accomplished controlling the whole production of raw material and has built powerful bonds with its customers based on trust for the quality of the wine and for the taste. We are active in the production, bottling and merchandising of Appelation of Origin of Superior Quality wine varieties. Production capacity of more than 3,000 tn and implements the ISO 22,000:2005 Quality Management System.\nAfter 35 years in the sector of Messinian goods, Takis Xigoros established Inomessiniaki winery to support and promote the superb varieties of the Messinian vineyards. The two sons of Takis Xigoros followed enthusiastically in his footsteps demonstrating their willingness for hard work and great love of winemaking. Each one of the specialized workers of the winery contribute to the quality production of the wines. The goal of the whole team is to encompass in every drop of wine all their love and care.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47436429033723,"sku":"00076580","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dbc12403c3433356bf6f604ee5804d18.png?v=1755104949"}],"url":"https:\/\/satellitesb.com\/collections\/white.oembed?page=6","provider":"Satellite SB","version":"1.0","type":"link"}