{"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-gruner-veltliner-spear-vineyard-santa-rita-hills-ca-2020","title":"Crush It - 'Kamp-Tal' - GrĂŒner Veltliner - Spear Vineyard, Santa Rita Hills, CA - 2020","description":"\u003cp\u003eBackground\u003cbr\u003eWe chose to source our grapes from Spear Vineyard in Sta. Rita Hills in the heart of Santa Barbara wine country. The vineyard is certified organic and meticulously farmed. Due to the cooler climate in the AVA, GrĂŒner Veltliner grows very well in the Sta. Rita Hills and is planted in many vineyards in the region.\u003c\/p\u003e\n\u003cp\u003eVintage\u003cbr\u003eThe 2020 vintage started with cooler temps and some late rains in March and April. The slower start proceeded bud break, but the milder temps and low winds facilitated a strong fruit set and ample yields. Due to the\u003cbr\u003elow rolling hills the grapes were well protected and ripened through till\u003cbr\u003emid-September.\u003c\/p\u003e\n\u003cp\u003eSensory Notes\u003cbr\u003eNot unlike the Austrian region that this wine is named after, our 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.\u003c\/p\u003e\n\u003cp\u003eVinification: Foot stomped and left on the skins for 4 hours. Pressed directly into neutral oak barrels, fermented by native yeasts. No sulfur added through fermentation.\u003cbr\u003eÉlevage: Aged for 8 months in neutral French Oak barrels, on its gross lies.\u003cbr\u003e43 Cases Produced\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43232415908091,"sku":"00073388","price":44.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d0056048c78c0c1c61396156317ad836.jpg?v=1656470153"},{"product_id":"scar-of-the-sea-rancho-tepusquet-solera-chardonnay-santa-maria-valley-ca-nv","title":"Scar of the Sea - 'Rancho Tepusquet - 'Solera'' - Chardonnay - Santa Maria Valley, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/scar_of_the_sea\" target=\"_blank\"\u003e\u003ch4\u003e@scar_of_the_sea\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera blend of Chardonnay was established in 2014. Its composition is made up of 50% Solera base, built over time from 2014-2019 which have been aged together in 500L barrels and the other 50% is 2020 Old Vine Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time that I am extremely proud of.\nThink salted almonds, lemon cake, \u0026amp; caramelized rock candy | 48 cases produced | 12% alcohol\n---\nScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California. \nThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day. \nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.\n\nThe Central Coast offers us the opportunity to live, work, and play by the sea, which is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.\n\nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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\u003cp\u003e\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":128.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d8f4d64d6fec98a51c1d5cbfaccc5dc1.jpg?v=1665101063"},{"product_id":"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":"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":"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":"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":"collecapretta-buscaia-malvasia-umbria-it-2024","title":"Collecapretta - 'Buscaia' - Malvasia - Umbria, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBuscaia\nDirect-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.\n\n\u003c\/p\u003e\u003cp\u003eAll the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e\n\u003cp\u003eI am humbled to be working with this gracious family of true vignaioli in the heart of Umbria. Production is minuscule and the local demand and private, very guarded clients of Collecapretta easily over-fill the supply for these. We are honored to be the first to import the wines of Collecapretta beyond a 100km radius of the winery. Needless to say, small quantities are generally avaiable but don't miss out on your chance to get your first taste of these remarkably pure wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445578907899,"sku":"00076586","price":61.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6fea55e7ed2f9f7cf2eabfd10bc7fa41.jpg?v=1755377113"},{"product_id":"collecapretta-vigna-vecchia-trebbiano-umbria-it-2024","title":"Collecapretta - 'Vigna Vecchia' - Trebbiano - Umbria, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVigna Vecchia\nDirect-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.\n\n\u003c\/p\u003e\u003cp\u003eAll the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e\n\u003cp\u003eI am humbled to be working with this gracious family of true vignaioli in the heart of Umbria. Production is minuscule and the local demand and private, very guarded clients of Collecapretta easily over-fill the supply for these. We are honored to be the first to import the wines of Collecapretta beyond a 100km radius of the winery. Needless to say, small quantities are generally avaiable but don't miss out on your chance to get your first taste of these remarkably pure wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445579104507,"sku":"00076584","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/15e0415935d7099797f4fa403a4b9312.jpg?v=1755377118"},{"product_id":"fran-ois-de-nicolay-les-maizieres-chardonnay-rully-burgundy-fr-2022","title":"François de Nicolay - 'les Maizieres' - Chardonnay - Rully, Burgundy, FR - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn essential and so-sexy white Burgundy\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eReally the perfect cross section of Burgundy and Natural Winemaking. This is a wine that covers all the bases, and it's made by Candon de Briailles - Which is a damn good thing. \nThink of this as something your grandma who loves rombauer will love, think of this as something your hip cousin living in Brooklyn is drinking on the regular.. and now you can too. We really like this. \n\nRegion: Burgundy\nGrapes: Chardonnay\nSoil: clay, limestone\nAverage Age of Vines: 10 years\nFarming: organic, biodynamic\nHarvest: by hand\nWinemaking: spontaneous fermentation in used 500 L barrels with indigenous yeasts\nAging: 14 months in oak\nFining: none\nFiltration: none\nAdded S02: none\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDomaine Chandon de Briailles has been in the family since 1834. Initially there were only the Savigny-lĂšs-Beaune and Pernand-Verglesses vineyards. Coming from two mono-varietals (Pinot Noir and Chardonnay) our wines strongly express all the authenticity of their terroir. Our Grands Crus are cultivated in the traditional method with the use of our own plough horses that unpack and give oxygen to the soils. This allows the sub-soil micro-life beneath to help feed and give nutrients to our vines.\nOur philosophy is a holistic respect for life that translates to balanced, healthy grapes with the capacity to produce vibrant, pure and seductive wines, so in 2005 we completely converted to biodynamic farming. We applied for certification with EcoCert and Demeter, which we received in 2011. The longer we continue farming in this way, we can see the difference in the vines. They grow differently; they seem more alive and healthy, and at harvest they are better balanced between acidity and aromas.\nWe wanted to expand the effort beyond Chandon de Briailles, so came to be the Maison de Nicolay project. We purchase whole grapes and un-fermented grape juice from neighboring vineyards who are certified biodynamic or in the process. After inspecting the grapes during veraison and harvest, we make a selection that can support elevage without added sulphur or yeasts- wines from pure grape must. The grapes ferment and mature in our Savigny Les Beaune cellar (a very old cave), without pumpover, filtration, or sulfur and are bottled by hand via the “chevre a deux becs” method. In this way we are able to preserve the wine’s freshness and allow the terroir to express itself clearly.\nhttps:\/\/zrswines.com\/wine-producer\/francois-de-nicolay\/\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":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":47535152005371,"sku":"00076654","price":91.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f58cb84d3cacb9c389a9fae1b07676bd.jpg?v=1758242604"},{"product_id":"chantreves-mainbey-chardonnay-hautes-cotes-de-beaune-burgundy-fr-2023","title":"ChantrĂȘves - 'Mainbey' - Chardonnay - Hautes CĂŽtes de Beaune, Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Burgundy – CĂŽte de Beaune\nAPPELLATION: Bourgogne Hautes-CĂŽtes de Beaune\nGRAPE VARIETY: Chardonnay\nWINEMAKER: Tomoko Kuriyama and Guillaume Bott\nVINEYARD: Planted over stony, limestone soil. From 470m, on the slope of a valley adjacent to Fussey.\nVITICULTURE: Organic (not certified) with biodynamic methods.\nWINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.\nAGING: Aged for 12 months in 228L and 600L barrels.\nBOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes CĂŽtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\nFor the AligotĂ© and Pinot Noir, minimal copper is used against downy mildew and low fat milk against powdery mildew. Skim milk is actually is the most effective because the fat in whole milk clogs the nozzles of the sprayer. With Chardonnay, they must spray with a mix of sulfur rather than with milk, but they are able to minimize the sulfur dose by mixing in potassium bicarbonate.\nIn the Hautes CĂŽtes, where the row width is 2.5m, they limit plowing to only around the vines with a lightweight caterpillar tractor. They, thus, leave 1.5m of permanent natural cover crop in the middle of the rows. The other vineyards are plowed by horse by Gilbert Simond, who is a master in his field. He is the most coveted horse plower of the CĂŽte, hired by everyone from Domaine de Montille to Domaine Des Comtes Lafon. The soils are tilled from mid-April to mid-July only, with no tilling for the other 8 months of the year. In mid-July, after the last tilling, they manually sow a mix of 13 different perennial and annual plant species to de-compact the soil and build organic mass for better water retention, increased biodiversity and healthier soil composition. These seeds are all certified organic.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Savigny-lĂšs-Beaune, CĂŽte de Beaune, Burgundy\u003c\/li\u003e\n\u003cli\u003eVarieties: Pinot Noir, Chardonnay, AligotĂ©\u003c\/li\u003e\n\u003cli\u003eViticulture: Their own vineyards are farmed organically, with biodynamic methods (not certified) and phytotherapy (see below). Purchased grapes may be sustainable, organic or biodynamic.\u003c\/li\u003e\n\u003cli\u003eVinification (whites): Grapes are crushed, long (6-hour) press cycle, ambient yeast fermentation with a pied de cuve, aged 12 months in 228L and 600L barrels (very little new oak), no fining, occasional light filtration, minimal SO2 addition only if needed during aging and before bottling.\u003c\/li\u003e\n\u003cli\u003eVinification (reds): 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47566809202939,"sku":"00076705","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6711b58f0e1730c0cc84b85703b1e314.jpg?v=1759291188"},{"product_id":"chantr-ves-bourgogne-blanc-chardonnay-burgundy-fr-2023","title":"ChantrĂȘves - 'Bourgogne Blanc' - Chardonnay - Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Burgundy – CĂŽte de Beaune\nAPPELLATION: Bourgogne\nGRAPE VARIETY: Chardonnay\nWINEMAKER: Tomoko Kuriyama and Guillaume Bott\nVINEYARD: Planted in the 1980s. 2\/3 from Maranges; 1\/3 from Pierres DorĂ©es in the southern Beaujolais.\nVITICULTURE: Sustainable.\nWINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.\nAGING: Aged for 12 months in 228L and 600L barrels.\nBOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes CĂŽtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\nFor the AligotĂ© and Pinot Noir, minimal copper is used against downy mildew and low fat milk against powdery mildew. Skim milk is actually is the most effective because the fat in whole milk clogs the nozzles of the sprayer. With Chardonnay, they must spray with a mix of sulfur rather than with milk, but they are able to minimize the sulfur dose by mixing in potassium bicarbonate.\nIn the Hautes CĂŽtes, where the row width is 2.5m, they limit plowing to only around the vines with a lightweight caterpillar tractor. They, thus, leave 1.5m of permanent natural cover crop in the middle of the rows. The other vineyards are plowed by horse by Gilbert Simond, who is a master in his field. He is the most coveted horse plower of the CĂŽte, hired by everyone from Domaine de Montille to Domaine Des Comtes Lafon. The soils are tilled from mid-April to mid-July only, with no tilling for the other 8 months of the year. In mid-July, after the last tilling, they manually sow a mix of 13 different perennial and annual plant species to de-compact the soil and build organic mass for better water retention, increased biodiversity and healthier soil composition. These seeds are all certified organic.\n\n- Location: Savigny-lĂšs-Beaune, CĂŽte de Beaune, Burgundy\n- Varieties: Pinot Noir, Chardonnay, AligotĂ©\n- Viticulture: Their own vineyards are farmed organically, with biodynamic methods (not certified) and phytotherapy (see below). Purchased grapes may be sustainable, organic or biodynamic.\n- Vinification (whites): Grapes are crushed, long (6-hour) press cycle, ambient yeast fermentation with a pied de cuve, aged 12 months in 228L and 600L barrels (very little new oak), no fining, occasional light filtration, minimal SO2 addition only if needed during aging and before bottling.\n- Vinification (reds): 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.\n\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":"Veritas","offers":[{"title":"Default Title","offer_id":47566809334011,"sku":"00076704","price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/faae839e438baa37a469924e897ecb71.jpg?v=1759291196"},{"product_id":"maison-gilliard-les-murettes-chasselas-valais-ch-2022","title":"Maison Gilliard - 'Les Murettes' - Chasselas - Valais, CH - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFendant is the traditional Valais name for Chasselas. \"Les Murettes\" Fendant is an incredible take on the classic Swiss favorite. Awarded Gold in 2023 and earned the esteemed title of best Fendant (Chasselas) in all of Switzerland. Maison Gilliard's stunning history and cultural relevance in the illustrious Valais region represent the essence of Valaisan sunshine and the Valaisan way of life, subtle and balanced.\nFendant, or Chasselas as it is known outside of Valais, is the staple grape of Switzerland. Nothing can quite compare to the subtle yet complex depth of the Chasselas grape. On the surface, it is an easy-drinking aperitif-style wine, designed to be enjoyed at any occasion. But peel back the layers, and you'll discover the depth and beauty of this native Alpine wine. \nBouquet: Aromas of spice, tamarind, and pepper with a depth of Honey and lime leaf.\nPalate: Exceptional notes of baked brie, cheese rind, roasted nuts, honeysuckle, and bright acidity, finishing with a hint of oak and notes of orange flesh and blackberry bramble.\nPairings: It is best served as an aperitif but pairs exceptionally well with hard cheese, grilled or pan-fried fish, shellfish, and seafood.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMaison Gilliard was proudly established in Sion, Switzerland, in 1885. Their philosophy combines tradition and innovation to create wines that faithfully reflect the Valais terroir. The vineyards, a mosaic of terraces on steep alpine slopes that tower high above the capital of Valais, bear witness to the passion and hard work that have tamed this once inhospitable landscape. Founded by Edmond Gilliard, a visionary winemaker from Fiez, the range quickly grew beyond \"Clos du Mont\" and \"BrĂ»le-Fer,\" fuelled by the quality and international recognition.\nAs the owner of a 75-hectare vineyard in the heart of the prestigious Sion appellation, Maison Gilliard today stands for tradition, the pursuit of excellence, and a natural interpretation of the Valais terroir. \nMaison Gilliard's flagship wines, the DĂŽle des Monts and the Fendant Les Murettes, epitomize this reputation the emaculate reputation cultivated throughout. Over the years, Maison Gilliard’s has expanded to include the Porte de Novembre, Les Tonneliers, and Les TrĂ©sors de Famille lines. Today, Maison Gilliard produces over 50 wines and is a shining beacon of Swiss wine in the Valais. \nMaison Gilliard not only stands for excellent viticulture, but also for a deep commitment to our community. They actively promote cultural and social events in the region, participating in local festivals and organizing exclusive wine tastings. It is their belief that every sip of wine tells a story, and they proudly share these stories with you. The intentions behind Maison Gilliard's is not only to share the quality of their wines but also to celebrate the rich culture and tradition of Valais viticulture. \nAs a bridge between the past and the future, Maison Gilliard is committed to preserving the natural heritage and the sustainable development of the Valais vineyards. \nTry a bottle and become a part of the Maison Gilliard story—a story characterized by passion, quality, and innovation for more than a century.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47703592665339,"sku":"00076773","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3776853d749935e16e60b40ad1b13b2d.jpg?v=1763173444"},{"product_id":"mas-combarela-des-si-et-des-mi-grenache-blanc-carignan-rolle-saint-guilhem-le-desert-fr-2022","title":"Mas CombarĂšla - 'Des Si et des Mi' - Grenache Blanc, Carignan, Rolle - Saint Guilhem le Desert, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eppellation: PGI Saint-Guilhem-le-DĂ©sert\nGrape Varieties: 85% Grenache Blanc,5% Carignan Blanc, 10% Vermentino\nTerroir: Limestone and clay soils from the Quartenary era (Riss) made of alluvial deposits of the HĂ©rault river which carried cryoclastic limestone gravels and pebbles. Hillside plots gently sloping, with down-flowing winds\nYield: 30 hl \/ ha\nAlcohol: 13.5%\nWinemaking: Organic viticulture. Indigenous yeast starter. Hand picked Harvests, at dawn to keep the freshness, direct pressing, cold settling, traditional vinification in thermo-regulated stainless-steel vat. Co-fermentation of the 3 grape varieties.\nAging: 8 months mainly in stainless-steel vat, with 10% in oak barrels to enhance the wine’s texture and structure​\nNotes: Grenache Blanc gives its identity to this cuvĂ©e. From 2020 it is blended with a bit of Carignan Blanc and Vermentino which reinforce its freshness and complexity. For gourmet aperitifs and culinary pairings.\nJancis Robinson : 93+ points “Certified organic. Mostly Grenache Blanc with some Carignan Blanc and Vermentino. Tasted two weeks before bottling. Pears, flowers, apples with a super-crunchy fennel and celeriac earth-root licorice finish. Gouleyant. Fragrant herbs on the finish. Long. Lots of promise.(2024-2028)”\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThis artisanal domaine was born of a passion for wine. Mas CombarĂšla was founded in 2016 by Olivier Faucon. Focusing on quality, he chose low-yield organic viticulture and he is in permanent search for finesse and harmony for his wines. Olivier has set up a wine cellar with modern and high-performance equipments, allowing tailor-made selected plots winemaking, for the elaboration of qualitative fine wines.\nOlivier is considered to be one of the rising stars of the appellation (Hugh Johnson pocket wine guide), we do agree with that and are proud to import his delicious wines to the Californian wine lovers !\nLocated North-West of Montpellier, the Terroirs of the Terrasses du Larzac benefit from ideal climatic conditions, thanks to the freshness coming down from the 1000 meters high mountain plateau of the Larzac.\nTo reveal these prestigious Terroirs, the winemakers of the Terrasses du Larzac use predominantly a range of five major Languedoc grape varieties (Grenache, Syrah, MourvĂšdre, Cinsault, Carignan) to match with the characteristics of each soil. However here the soils take priority over the grape variety. Then the meticulous work of the winemaker, on blending and long maturing, crafts unique signature wines.\nOlivier’s wines can be found in many 3 Michelin stars restaurants like Alexandre Mazzia ❃ ❃ ❃ (Marseille), La Marine ❃ ❃ ❃ (Noirmoutier), Maison Wenger ❃ ❃ (Switzerland), La Table du Valrose ❃ ❃ (Switzerland), La Pyramide ❃ ❃ (Vienne), La Table Franck Pelux ❃ ❃ (Switzerland), Pages ❃ (Paris), Hotel Villeroy ❃ (Paris), and many others
\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47719801422075,"sku":"00076796","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/858ea13c2fc067bed2e552036d5acdad.jpg?v=1763762063"},{"product_id":"domaine-sainte-barbe-l-expression-chardonnay-m-con-burgundy-fr-2023","title":"Domaine Sainte-Barbe - 'l'Expression' - Chardonnay - MĂącon, Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWith aromas of grapefruit, lemon and white peach, the nose is expressive. The palate is well-balanced, delicious, easy to drink with a saline touch on the finish.\nOur southeast- facing slopes are located in the heart of the MĂąconnais region in Southern Burgundy, and benefit from the microclimate of the SaĂŽne River Valley.\nOur marl and limestone soils were mainly formed from the breaking down of limestone rock containing ooliths from the Bathonian period.\nMost of our vineyards are planted mid-slope in a variety of terroirs stretching from south of the village of VirĂ© to “Thurissey”, a hamlet of the village of Montbellet.\nThe average age of our vines is 50 years. We use Massale Selection to ensure the genetic diversity of our plantations.\nThe Domaine produces an average of 50,000 bottles per year, including 6 individual cuvĂ©e wines made from plots in VirĂ©-Clesse, a MĂącon-Villages, a Bourgogne red, a MĂącon-Burgy red, and white and rosĂ© sparkling wines made according to the mĂ©thode champenoise or traditional method.\nWe also make several types of Burgundian eaux-de-vie, Marc and Fine de Bourgogne. Our wines are matured in vats or oak barrels for periods between 10 to 24 months.\nOur vinification uses indigenous yeast, which highlights our terroirs and is a long-standing Burgundian tradition.\nOur aim is to express the minerality of our wines, as well as balance, structure, purity, salinity, silkiness, a hint of butteriness, a touch of sapidity
and much more!\nOur wines have a variety of storage times. A MĂącon wine can be drunk young, while our VirĂ©-ClessĂ© Parcellaire wines can be aged in your cellar for several years.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eVirĂ©, MĂącon, Bourgundy\nDomaine Sainte Barbe is a 9-hectare collection of Chardonnay, Gamay, and Pinot Noir vines running the length of the sloping hill of VirĂ©, one of the MĂącon’s most distinguished villages. Jean-Marie Chaland represents the 3rd generation of his family to work these vines. The collection of 23 parcels (totaling 8.5ha) under his stewardship demonstrate the diversity in terroir of a region that is often not given the same careful examination that Burgundy’s more heralded postal codes are usually afforded. \nJean-Marie’s philosophy is straightforward: keep everything simple and transparent, and the result in the bottle will shine. Since his grandfather took the family vines back from the cooperative in 1967 and officially founded the domaine, the vineyards have been organic and 100% chemical-free. Once Jean-Marie took over in 2000, he began the process of obtaining certification, and since 2006, the entire estate has been certified organic. \nAll work is done by hand, and interventionist cellar tactics are kept to an absolute minimum. Only small amounts of sulfur are added during Ă©lĂ©vage. Whites are vinified in a combination of steel and ceramic cuves, and a small percentage of oak for the top cuvĂ©es. The reds are raised in neutral barrels, with the only new oak in the cellar being those purchased to replace old barrels in need of retirement. These are wines that deliver a shimmering vibrancy, elegance, while also providing a lens into an under-the-radar region that deserves a closer look, all at an excellent value. \n\nDomaine Name: Domaine Sainte-Barbe\nYear Founded: 1967\nWinemaker: Jean-Marie Chaland\nFirst year at Domaine: 1996\nLocation: VirĂ©, Montbellet et Burgy en SaĂŽne et Loire, Bourgogne\nTotal Holdings: 8.5ha\nGrapes: Chardonnay, Pinot Noir, Gamay\nAverage Vine Age: 55 years\nFarming Practices: Organic (certified since 2006)\nNumber of Workers: 3\nBottles produced\/year: 40,000\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":"Terrestrial Wine Co.","offers":[{"title":"Default Title","offer_id":47858153685243,"sku":"00077036","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f4431321ef245fd98253fc58c0bec38d.jpg?v=1768428512"},{"product_id":"rijckaert-savagnin-arbois-jura-fr-2023","title":"Rijckaert - Savagnin - Arbois, Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDomaine Rijckaert Arbois Savagnin is a lean, elegant white made entirely from regeneratively grown Savagnin. It opens with restrained notes of green apple, citrus, and delicate herbs and a pervasive almond - backed by a firm streak of minerality that speaks to its terroir. The palate is crisp and focused, driven by bright acidity with a texture and long finish that's so clearly Savagnin from an expert producer who truly cares. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eName of Domaine: Domaine Rijckaert\nWinemaker: Florent Rouve\nYear Founded: 1998\nLocation: Davaye, MĂącon, Bourgogne \/ Arbois, Jura\nTotal Holdings: 9 ha of domaine vines: 4ha in MĂącon, 5ha in Arbois. Purchased fruit quantities differ depending on the vintage.\nNumber of Workers: 5\nGrape Varieties: Pinot Noir, Chardonnay, AligotĂ© (MĂącon); Chardonnay, Savagnin, Poulsard (Jura)\nFarming: Organic, with a focus on biodiversity in the vines. \nBottles produced\/year: 7,000\n\n\u003c\/p\u003e\u003cp\u003eDomaine Rijckaert was founded by Jean Rijckaert in 1998. Jean spent the better part of that decade working as technical director for the noted MĂącon negociant Verget before deciding to start his own project. He amassed a collection of top-quality vines centered around the village of VirĂ© totaling 4 hectares. Like few Burgundians before him, Jean had long looked east in admiration of the Jura’s wines. In the late ‘90s it was still possible to obtain reasonably priced vineyards in and around Arbois, so he did just that, acquiring 5ha of Savagnin, Chardonnay, and a smidge of Poulsard. In order to stay true to the regional identity of the respective projects and to avoid logistical hassles, he decided to open a second cellar in Villette-Les-Arbois to handle all of the Jura production. Although the Jura and MĂącon wines are made under a unified philosophy - namely, organic farming and hands-off winemaking - their production remains distinct to their respective regions to this day\u003cbr\u003eIn 2013, lacking an heir, Jean began transitioning the management of the domaine to his talented and eager understudy, Florent Rouve. Today, Florent has fully taken over the estate and oversees all of the farming and production in both the MĂącon and Jura. He has continued where Jean left off in focusing first and foremost on organic farming, with a strong emphasis on developing ecological diversity in the vineyards and a light touch in the cellar.\u003cbr\u003eAs a primarily white wine-focused estate, the cellar team adhere to a simple yet challenging set of criteria. Patience and gentleness are key to this philosophy: all wines are fermented using native yeasts, the lees are only disturbed during racking – meaning there is no stirring or\u003cbr\u003ebattonage\u003cbr\u003e– and all of the wines are aged for a minimum of 18 months before bottling. Despite a long and delicate process, Florent goes for a fresh style. Particularly in Jura, the wines generally do not skew towards the funky or oxidative end of the spectrum.\u003cbr\u003eAt Rijckaert, there is a generosity, a team spirit, and an openness that seems to make its way into the wines. These are great wines made by great people that do an excellent job of conveying the pleasure and possibility of both the Jura and the MĂąconnais.\u003cbr\u003e-Terrestrial Wines\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47858154897659,"sku":"00077034","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/60a05eb1b0aaa40f14054f9990c31aac.jpg?v=1768428521"},{"product_id":"moric-super-natural-hausmarke-gruner-veltliner-chardonnay-burgenland-at-2023","title":"Moric - 'Super Natural Hausmarke' - GrĂŒner Veltliner, Chardonnay - Burgenland, AT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWhen Moric magically produces a highly seductive crisp and complex blend of mostly Gruner Veltliner and some Chardonnay we are not surprised. Here seemingly simple ingredients and techniques produce wines that are a far cry from stereotypical fruit-forward expressions, wines that touch a nerve. His Hausmarke (\"House Wine\") comes across as the quintessential understatement: a highly complex and satisfying white, fresh and lively with hard-to-pin-down notes of citrus and fennel, apparently the entry-level wine at the Moric estate. Unfortunately, the annual availability of this wine is always short-lived. This wine ages beautifully and we recommend putting a few bottles away for the long haul.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTHE MORIC ESTATE\n\n\u003c\/p\u003e\u003cp\u003e\"I believe the world of wine is so fed up with uniform wines, produced with the goal of achieving a maximum of points in a tasting and not with the motivation of creating from the raw materials that are at disposal, namely soil, climate and varietal, a product that is singular, because of the fact that it can only grow in this one place.\u003c\/p\u003e\n\u003cp\u003eMulti-layered, expressive, maybe even mysterious but certainly delicate, those are the attributes that have allowed wine to exhilarate men for centuries.\u003c\/p\u003e\n\u003cp\u003eAn ancient cultural artifact, that under the influence of capitalism with all its facets runs the risk of deteriorating to a mere industrial product. Fast money creates fast wines and there it is the fast wine to go with our fast food.\u003c\/p\u003e\n\u003cp\u003eNo friend of wine really wants this and even the so called wine industry won't want it anymore once they realize how they have shot themselves in the foot.\" Roland Velich\u003c\/p\u003e\n\u003cp\u003eDavid Schildknecht, the Austrian specialist for Robert Parker's Wine Advocate, describes Roland Velich and his Moric wines this way: \"Roland Velich is no longer working with his brother Heinz at the family estate in Apetlon, but is pursuing his own dream, working with old vines in the heart of “Blaufrankisch country” – Mittelburgenland, specifically Lutzmannsburg and Neckenmarkt.\u003cbr\u003e(Only his winery is located in Grosshoflein.)\u003c\/p\u003e\n\u003cp\u003eHis are wines in a style you will not encounter anywhere else in Austria: Blaufrankisch vinified as if it were Grand Cru Burgundy, and from hillsides (including terraces) and pre-clonal vines the like of which you will not find being cultivated in most of Mittelburgenland. One sip is an Oz experience (and I don’t mean Aussie, mates!). From his dreams to his vines, to his vinification, to his retro label, Velich is in a world of his own. He calls his project “Blaufrankisch Unplugged” (and Moric – the derivation of which I shall explain another time – is pronounced like “Moritz”). \"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306440503547,"sku":"00077051","price":61.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4fb46a038cf8e7928ec1f31de9fe0411.jpg?v=1772049921"},{"product_id":"moric-ried-krainer-gruner-veltliner-sankt-georgen-burgenland-at-2020","title":"Moric - 'Ried Krainer' - GrĂŒner Veltliner - Sankt Georgen, Burgenland, AT - 2020","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTHE MORIC ESTATE\n\n\u003c\/p\u003e\u003cp\u003e\"I believe the world of wine is so fed up with uniform wines, produced with the goal of achieving a maximum of points in a tasting and not with the motivation of creating from the raw materials that are at disposal, namely soil, climate and varietal, a product that is singular, because of the fact that it can only grow in this one place.\u003c\/p\u003e\n\u003cp\u003eMulti-layered, expressive, maybe even mysterious but certainly delicate, those are the attributes that have allowed wine to exhilarate men for centuries.\u003c\/p\u003e\n\u003cp\u003eAn ancient cultural artifact, that under the influence of capitalism with all its facets runs the risk of deteriorating to a mere industrial product. Fast money creates fast wines and there it is the fast wine to go with our fast food.\u003c\/p\u003e\n\u003cp\u003eNo friend of wine really wants this and even the so called wine industry won't want it anymore once they realize how they have shot themselves in the foot.\" Roland Velich\u003c\/p\u003e\n\u003cp\u003eDavid Schildknecht, the Austrian specialist for Robert Parker's Wine Advocate, describes Roland Velich and his Moric wines this way: \"Roland Velich is no longer working with his brother Heinz at the family estate in Apetlon, but is pursuing his own dream, working with old vines in the heart of “Blaufrankisch country” – Mittelburgenland, specifically Lutzmannsburg and Neckenmarkt.\u003cbr\u003e(Only his winery is located in Grosshoflein.)\u003c\/p\u003e\n\u003cp\u003eHis are wines in a style you will not encounter anywhere else in Austria: Blaufrankisch vinified as if it were Grand Cru Burgundy, and from hillsides (including terraces) and pre-clonal vines the like of which you will not find being cultivated in most of Mittelburgenland. One sip is an Oz experience (and I don’t mean Aussie, mates!). From his dreams to his vines, to his vinification, to his retro label, Velich is in a world of his own. He calls his project “Blaufrankisch Unplugged” (and Moric – the derivation of which I shall explain another time – is pronounced like “Moritz”). \"\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48306440634619,"sku":"00077048","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5418028195e206722255638a366136d1.png?v=1772049933"},{"product_id":"solminer-x-satellite-graviton-gruner-veltliner-santa-ynez-valley-ca-2025","title":"Solminer x Satellite - 'Graviton' - GrĂŒner Veltliner - Santa Ynez Valley, CA - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\n\u003cp\u003eOur first GrĂŒner Veltliner! This is the 9th(?) collaboration wine we've made with Solminer in Los Olivos and our first white wine in the set.\u003c\/p\u003e\n\u003cp\u003eExactly what we were hoping for: A pure expression of GrĂŒner in it's perfect element - light and easy yet entirely notable. Think lemon and asian pear, citrus oil, white flowers and white pepper, a touch of bitter lemon or lime peel on the fringes - just got give it framing. If you hunt for it we think there's a teeny but if waffle cone in there too 😜\u003c\/p\u003e\n\u003cp\u003eUnfiltered, unfined, native fermentation, organic, local, minimum effective so2. A perfect Satellite wine.\u003c\/p\u003e\n\u003cp\u003eRead about it when you become a member of our Wine Club (link at the top of our website)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003eSolminer nails it again. 58 cases produced - exclusively for\/with Satellite!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eRead up on our homies at Solminer! We've made more collaborations with David and Anna than any other winery and we're so in love with what they do - and how they do it. Pragmatic natural vignerons to the core.\u003cbr\u003eWhat is Solminer?\u003cbr\u003eSol-miner as in mining the “Sun” which in turn nourishes the soul. The name inspires us to discover and unearth the treasures in the soils of the California Central Coast. Our decisions have always been personal (not commercial) and involve what we call “conscious farming”. As we learn about our little piece of earth and our place in it, the picture begins to widen. We’ve incorporated chickens, grazing sheep, the lunar calendar, biodynamic compost, preparations and teas all to support the microorganisms in the dirt and health of the vineyard. We have a feeling of connectedness as each trip around the sun gives us the chance to experience the magical process of exchange from the dirt, plants, fruit, wine, humans, sky, moon, sun and stars.\u003cbr\u003eAnna \u0026amp; David deLaski\u003cbr\u003eFarming winemakers\u003cbr\u003eThe first seed was planted meeting in 2009 and falling in love with Santa Barbara wine country and each other. We married soon after and while visiting Anna’s family in Austria, a desire to settle down and create a life together in a more agricultural setting started to take root. A chance meeting with a winemaking mentor and a property for sale with vines in the front yard grew into something we could no longer ignore. We went “all in” and decided to buy a fixer farmhouse and vineyard in Los Olivos and call the fruits of our labor of love “Solminer”.\u003cbr\u003eEstate deLanda Farm and Vineyard\u003cbr\u003eCertified Regenerative Organic and Biodynamic\u003cbr\u003eWe named our home vineyard “deLanda” a combination of our first and last names. It reflects our personal desire to produce natural wines using varietals related to our Austrian heritage. First certified organic in 2014, Biodynamic in 2018 and ROC Regenerative Organic in 2021, deLanda is evolving as we evolve as farmers. Ultimately it shines with individuality and biodiversity as we incorporate chickens, donkeys, sheep, bees, fruit trees, native plants, biodynamic compost, preparations and herb teas all to support the microorganisms in the dirt and health of the vineyard.\u003cbr\u003eAustrian Inspired Natural wines\u003cbr\u003eWines reflect the place\u003cbr\u003eOur personal desire is to reflect the vineyard in the wine and experiment with Austrian varietals. Since the beginning, we thought GrĂŒner Veltliner would do well here and soon after we discovered that the Austrian red grape, BlaufrĂ€nkisch, is perfect for our climate as well. We’ve rounded things out with a bit of Muscat to create an Austrian inspired dry “Muskateller” and some Syrah for Rose, Sparkling Syrah, a blend and a single vineyard Syrah. We also have new plantings of Riesling to add to our sources from neighboring vineyards that we have selected for their climate, soils and sustainable growing practices. About 2000 cases are produced each year\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48316001026299,"sku":"00077059","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/48b1906a917aa23c4c2d79bc244d537e.jpg?v=1772318760"},{"product_id":"luddite-saboteur-white-chenin-blanc-blend-cape-south-coast-za-2024","title":"Luddite - 'Saboteur White' - Chenin Blanc Blend - Cape South Coast, ZA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWine Background\n73% Chenin Blanc, 15% Blanc FumĂ©, 10% Viognier, 2% Semillon – Luddite Wines, Cape South Coast, South Africa\n2024 marks the first inclusion of SĂ©millon, adding a subtle new dimension to this Luddite white blend. The harvest was split by a week of intense heat, with most fruit brought in early to preserve freshness and full-bodied texture. Chenin Blanc and Viognier spent 10 days on skins with twice-daily punch-downs for tannin, structure, and texture. Post-press, the must was aged in seasoned French oak for 11 months with regular bĂątonnage, while a small portion of Chenin Blanc fermented in tank to lift fruit expression. Blanc FumĂ© was whole-bunch pressed and sent directly to barrel without settling.\nTasting Note\nBone-dry with a pithy citrus core, this wine displays peach and apricot blossoms, gentle salinity, and pillowy texture. Aromatic and textural, Luddite’s hallmark suppleness shines through, making it approachable yet deeply expressive.\nVineyard Sources\n- Bot River – Wildekrans Chenin Blanc, Barton Chenin Blanc, GabriĂ«lskloof Viognier, Escape Wines SĂ©millon\n- Stanford – Stanford Hills Chenin Blanc\n- Elgin – Elgin Ridge Sauvignon Blanc\nFood Pairing\nPairs beautifully with seafood like oysters, grilled prawns, or white fish, as well as creamy vegetable dishes, roasted chicken, or goat cheese. Its vibrant acidity and mineral texture elevate both light and flavorful dishes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eNiels and Penny met at a friend’s 21st birthday party in 1985, where they discovered that they were both going to be attending Elsenburg Agricultural College in the new year. They became close friends at college, and romance blossomed late one night cramming for exams. He passed, she failed, but they’re still together. On finishing their studies, a desire to make wine but with no access to vineyards (these were the dark days in South Africa), Penny and Niels left the country in 1989.\n1995 saw the Verburg family return to South Africa from Europe. Niels had worked as a flying winemaker in France, Chili, New Zealand and Australia, and even managed to make wine in Greece. A longing to work on a small farm led them to Bot River. After 8 vintages at Beaumont, they moved up the hill to a 16 hectare patch of land.\nThirty years later, with three kids and six dogs, the Verburgs are happy on their hill, and Luddite wines has evolved into an established and respected brand.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Culture Wine Co.","offers":[{"title":"Default Title","offer_id":48404386611451,"sku":"00077085","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/733f86ff47592294ee8e67b829e5aa50.jpg?v=1772916218"},{"product_id":"mont-de-marie-anatheme-blanc-ugni-blanc-viognier-grenache-gris-gard-fr-2023","title":"Mont de Marie - 'AnathĂšme Blanc' - Ugni Blanc, Viognier, Grenache Gris - Gard, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINEYARD DETAILS\nAnathĂšme Blanc comes from 80% Ugni Blanc with Viognier, and Grenache Gris on 0.7 ha planted in the 1960s at 115 meters of altitude on ancient alluvial soils of sandy clay, red iron-rich earth, flint, and rolled stones with deeper conglomerates, facing slightly north on flat slopes.\nCELLAR NOTES\nAnathĂšme Blanc was whole-cluster pressed and naturally fermented in 10-year-old French oak, then aged 9 months in 400 hl old French oak. Sulfites added after malolactic. No fining or filtration.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOn the rocky landscape of Souvignargues, directly west of NĂźmes by 20 minutes, Thierry Forestier organically farms his twelve hectares of Carignan, Cinsault, Grenache, Ugni Blanc, and the rare aromatic and fine red, Aramon, on ancient alluvial soils of sandy clay, red iron-rich earth, flint, and rolled \"poudingues\" stones, with deeper conglomerates lending natural drainage and restraint. Cooled at night by descending air from the Gard’s Aigoual massif that complements the burning summer sun and the Mediterranean and African winds from the south, his stable of old vines (50-100 years old) produces small, balanced harvests of taut, early picked fruit that retain their aromatic purity and delicacy. His love for nature shifted him from a career in tech to a life immersed in farming, foraging, and viticulture, where he observes, rarely touches, but finishes his wines with purposefully clean and precise craftsmanship. Across his cuvĂ©es the through-line is freshness and clarity, a conscious selection of fruit in its earliest ripening phase that flutters yet remains taut with bright lift and modest alcohols, especially for this southern French area known for intense summer heat, while still grounded by the wisdom of his old vines. Thierry’s commitment to preserving the region’s heritage varieties, especially Aramon, underpins his production of intricate terroir wines sans artifice.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48552071528699,"sku":"00077164","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/119e07bde364bb8774f2b2cab1ac1171.jpg?v=1774553877"},{"product_id":"domaine-belema-yen-a-jacquere-savoie-fr-2023","title":"Domaine Belema - 'y'en a!' - Jacquere - Savoie, FR - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis wine is a perfect example of why Savoie is amongst the most tragically under-appreciated wine regions in France - remarkable wine cut from glacier and granite mountain. Subtle and refreshing, long and layered - marked by tension and surprising structure that continues to captivate. I LIKE IT!\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSavoie, France. 100% JacquĂšre, direct pressed and fermented in stainless steel. Aged 10 months on the lees in sandstone amphora. Unfined, unfiltered, with a modest addition of SO2.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHigh in the French Alps, roughly halfway between Geneva airport and the famed slopes of Chamonix, sits the quiet village of Ayse. On a clear day, the snowcapped summit of Mont Blanc is visible in the distance; closer in, the village nestles at the foot of Mont MĂŽle, whose lower slopes are draped in the vines of this hamlet's signature grape: Gringet. This is the ground where Dominique Belluard rescued an obscure variety from near-extinction and placed it firmly on the world wine map. Few grapes communicate their home terroir as purely as Gringet does Ayse — and no one has drawn out its greatest expression more completely than Belluard, from old-vine fruit painstakingly cultivated through biodynamic methods on the vertiginous hillsides of the upper Arve River Valley, the stretch broadly known as the Haut-Savoie.\nBelluard's mentee, now crafting his own expressions from young Gringet vines just five years old, is Yann Pernuit — already known in regional and natural wine circles for his careful work at ChĂąteau de MĂ©rande in Arbin, roughly an hour south into Savoie proper. Over the preceding fifteen years, Yann had built a reputation as one of the most skilled practitioners and advocates of biodynamic viticulture in the demanding terrain of the Savoie, sought out by the Genoux brothers of ChĂąteau de MĂ©rande to lead their conversion to that approach.\nAround 2018, Yann made his move north to work alongside the legendary Belluard, who became both mentor and friend. With Belluard's encouragement, Yann established Domaine Belema as a nĂ©goce, sourcing organically farmed fruit from the surrounding area while simultaneously planting a small 1.5-hectare parcel in Ayse to true Alpine varieties: Mondeuse, JacquĂšre, Étraire de la Dhuy, and of course Gringet. The path has not been without difficulty, but the domaine is now fully operational. This latest release marks the second commercial vintage from his own vines — and the first from his baby Gringet worthy of the name.\nFor further measure, the wines had already drawn attention well before release. Writing in her 2019 book Wines of the French Alps, perhaps the world's foremost authority on Alpine wine, Wink Lorch, singled out Domaine Belema as one of the names to watch for in the years ahead. Those years have now passed — and the wines have more than made good on the promise.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48554334060795,"sku":"00077194","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7ed0b0183687c7ef8904d727ea4cf4dc.jpg?v=1774659743"},{"product_id":"lardot-der-hirt-le-riesling-mosel-de-2019","title":"Lardot - 'der Hirt - LE' - Riesling - Mosel, DE - 2019","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe pinnacle of Lardot's range. Sourced exclusively from the Valwiger Herrenberg — a south-facing Mosel slope of slate and sandstone — Shepherd's Hill is made from organically farmed Riesling vines aged between 30 and 75 years, largely ungrafted and deeply rooted in this exceptional terroir.\nSlowly direct-pressed, spontaneously fermented in barrel, then transferred to a single neutral oak cask for 48 months of patient Ă©levage. Bottled unfined, unfiltered, and with no added SO₂. Elegant, precise, and utterly singular.\n13% ABV\n\n\u003c\/p\u003e\u003cp\u003eLE stands for Long ElĂ©vage\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe longer story is, of course, a bit more complicated, eventually becoming a love story involving another American (Rosalie Curtin) who would move to the Mosel in 2022 to work with Lardot, who would eventually marry him, start her own line of wines and then, most likely, move them all under one label.\nBut let’s not get ahead of ourselves.\nCollin Wagner, who is now something of German-wine-sales royalty, a colleague here at vom Boden and a dear friend, was at the time a chef, intellectual, traveler, laborer. The fact that Lardot is a Finnish-born, Amsterdam-raised, introspective, pentalingual, autodidact and Curtin a NYC architect-in-training who gave up the Ivy league to work with wine in the Sierra Foothills doesn’t make the story any simpler.\nBut so it goes; we have some time.The beginning for Philip is clear enough. Philip came to the Mosel and did his first harvest with Collin at Clemens Busch in 2013. Something important happened during this harvest – what exactly that was is harder to articulate. Regardless, Philip quickly decided to quit his job back in Amsterdam and return to work in the Mosel with Clemens through 2014.\nThe wine bug had sunk its teeth in; there was no going back to a normal life.\n2015 and 2016 involved apprenticeships at places like Henri Milan, Bernard Baudry and Bertrand Jousset, though Chenin didn’t do it for him like the Riesling did (with apologies and love to Pascaline). So back to Germany Philip went in the spring of 2016. He went there with few plans: only to learn, to taste as much as he could and, hopefully, someday, to make some wines.\nHe ended up really digging these “Stein wines” and buying a lot of them at the cellar door. That’s where the relationship between Lardot and Stein began. By the spring of 2017 he was working with Ulli Stein. For nearly five years the two of them worked together, yet Philip wanted to make his own wines. After the 2022 harvest, the two decided to part ways and Lardot made the jump.\nNow, at the exact moment Lardot left Stein, well, he needed help. The Mosel is, after all, more than anything else, a place of labor. Many of the steepest sites simply cannot be farmed mechanically; there is a lot of work that must be done by hand. And so it was that in the summer of 2022 Rosalie Curtin came to the Mosel, with a few others, to spend maybe a few months helping Lardot in the vineyards.\nCurtin had come to the Mosel via stints in Oregon (with Jess Miller and Maloof among others) and with Frenchtown Farms in the Sierra Foothills. While the foothills were beautiful, Curtin felt like it was crazy, at her age and without anything really tying herself down, to not travel to Europe to work there, to learn there. Riesling had always been somewhere in her brain, and in fact she came to a “Rieslingstudy” that Robert Dentice organized in Chicago in the winter of 2021
 only a few weeks after that, Lardot posted that he was looking for help and that was that. The decision was made.\nFor Curtin, and for many, Lardot’s wines were and are something of a revelation. There is no denying that Philip’s wines are wines of exploration, wines that push and pull expectations of what the Mosel is, or can be. Yet it’s also important to realize that as “new” as these wines feel, there are precedents. Stein, Thorsten Melsheimer and Rita and Rudolf Trossen had been experimenting with a number of the techniques that Lardot employs for decades before Philip began. It’s also important to note that these techniques are not even slightly radical, they are in fact wildly traditional in essentially every wine region except the Mosel. These techniques include long(er) Ă©levages on the full lees, bottling unfined and unfiltered (or lightly filtered) and with lower levels of S02.\nOne has to keep in mind, however, that the signature Mosel acidity and form, that ultra-linear, lime-green acid-shockwave comes from blocking malolactic. And so while Lardot’s technique is laughably commonplace, it is perhaps somewhat radical in the context of the Mosel wines we’ve come to know in the post-war period. Yet Lardot’s argument against blocking malo has a good amount of logic: the Mosel is a cool climate, producing high acidities to begin with. Then you have a grape like Riesling which has one of the highest levels of natural acidity of any grape. Why do you want to block malolatic to accentuate the acidity more? (The answer, of course, is to accentuate the acidity even more.) But blocking malolactic can require a bit more S02, some filtering and the like, so Philip just leaves the wines alone, on their full lees, for quite some time, until bottling. The wines are bottled unfiltered; most see just a little bit of S02 at bottling only.\nThe general Lardot aesthetic presents wines of a gauzy, airy textures, though they can be quite saturating as well. As Lardot has developed, the wines have more structure, a growing depth, deep, deep clarity, a gushing minerality. These are Rieslings that are not milky or heavy by any means, but that are more coating and layered. The skin-fermented Pinot Gris is a humble revelation, tart red fruit and sous bois with a crispy acidity. The Pinot Noir is brisk and alpine. All the wines have a meditative, glowing, whispering sorta feel to them, presenting the Mosel not as a lighting bolt, but as a misty, soulful, contemplative place, deep with mineral and mystery.\nWhich it is.\nThe “Kontakt” wines are his entry-level wines. There is a white “Kontakt” made from a blend of MĂŒller-Thurgau and Riesling and a red or rosĂ© “Kontakt” made from Pinot Noir. While there are certain parcels (for example in Bullay) that always go into these wines, the “Kontakt” wines can also receive random single-vineyard barrels, booster shots of top-level juice that Lardot declassifies.\nSo yes, then there are the single-vineyard wines. This is really the heart of the project; a contemporary love letter to the Mosel
 and in the end, though this wreaks of a Hallmark card gone off the rails, a love affair among Philip and Rosa and the Mosel.\nPart of this is romance and love, but part of this is just the gritty reality of living in the world. Loving someone in an isolated place with a very limited set of daily possibilities, in such an extreme place, is probably not sustainable, or healthy. In the end, for Rosa to make the jump to Germany, to the Mosel
 it had to be for both things: for Philip and for the Mosel. And after a few months, it was obvious for Rosa. She stayed. For both.\nShe has quickly become an integral part of the story.\nNow, as avant-garde or non-traditional as Lardot and Curtin’s wines may appear to be, in another way they are profoundly classical. These top wines are, for the most part, single-vineyard Rieslings that have as their main concern, the place from which they come. Because they are bottled unfiltered and can be a touch cloudy, they would be subject to the rejection of the very conservative tasting panels of the Mosel. Thus they are bottled as “Landwein der Mosel” and are not allowed to carry their place-name. They get around this by the cast of characters they have invented for the labels.\n“Der Graf,” the count, comes from Piesporter Grafenberg. “Der Mönch,” the monk, comes from St. Aldegunder Klosterkammer – Klosterkammer meaning the monastery room. “Der Bauer,” the farmer, comes from the St. Aldegunder Himmelreich. From this steep vineyard you can look down to a vegetable patch that the villagers of St. Aldegund take care of, thus “the farmer.” Finally, “Die Winzerin,” the first female in this lineup, comes from the mighty Palmberg; the character is based on a drawing of Ulli Stein’s mother Erna.\nI have no doubt that when the story is written about the Mosel in the early 21st century, their wines will be a foundational part of this story. In the last few years they have expanded to nearly five hectares in six different villages, each one more obscure than the other: Briedel, Briedern, Neef, PĂŒnderich, Sainkt Aldegund, Zell. This obscurity makes their work all the more critical; without them many of these vineyards would and will go fallow. Yet it also makes their work all the harder: There is no easy sales hook, no fame or commercial resonance to help the wines in the brutal marketplace.\nAnd so all we can do is fucking yell: SAVE THE MOSEL. We’re only going to get so many chances to heed the call. The fucking thrill of it all, is that we get to participate in a profound act of cultural preservation and we get to taste the story being written, right now.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48605746069755,"sku":"00077204","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a14b42fe4c687fd4f6b7629434189683.jpg?v=1775009438"},{"product_id":"madson-chardonnay-santa-cruz-mountains-ca-2024","title":"Madson - Chardonnay - Santa Cruz Mountains, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/madsonwines\" target=\"_blank\"\u003e@madsonwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVineyard: \n\nA celebration of Chardonnay in the Santa Cruz Mountains, the grapes come from several small organically farmed vineyards throughout the appellation. Each site brings its unique mountain micro-climate signature to the blend and the commonalities shared are low nitrogen, high calcium soils, and a cool climate during the growing season. These factors limit yields and increase the depth and mineral concentration of these bright, flinty chardonnays. Proximity to the Monterey Bay yields fresh saline wine. All vineyards are farmed using organic practices. \n\nWinemaking: \n\nWe produce Chardonnay at Madson by crushing the fruit to start and allowing 1 hour of skin maceration. We then press extremely gently to only extract the best juice from the berries and avoid any bitter compounds that are extracted at higher pressures. Our yields are slightly lower to prioritize the quality of the juice. From here we move the juice to neutral oak barrels pre-fermentation. We allow fermentation to commence with naturally occurring yeast in the barrels. Once the wine is dry, we top the barrels and age the wine sur-lie for 9 months. The following summer we move the wine to stainless for 2 additional months to re-tighten and finish elevage before bottling. Please expect some solids and tartrates in the bottle. Enjoy now or cellar 5-8 years for savoring at its peak.\n\n22 barrels produced, 12.9% ABV\n\nTasting Notes: \n\nAromas of salt air, white flowers, and crushed stone. The palate is bright and layered, with green apple, pineapple guava, and a hint of lemon peel. Best enjoyed with an open window and nowhere else to be.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\nAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\n\nRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere.\n\nOur pledge to be carbon neutral.\nIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor.\n\nWe aim to minimally interfere and guide fermentations to show vibrancy.\nAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor.\n\nÉlevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\n\nWith love,\nCole, Ken \u0026amp; Abbey\n\/\/\/\nCole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and AndrĂ© Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\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":"Vintage 59","offers":[{"title":"Default Title","offer_id":48828407316731,"sku":"00077246","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/UA4Wgq3BccYiZ7fi0RCS2pepa_vQChYfYjAsjko29uQ.jpg?v=1783049114"},{"product_id":"parr-collective-phelan-farm-chardonnay-slo-coast-san-luis-obispo-county-ca-2023","title":"Parr Collective - 'Phelan Farm' - Chardonnay - SLO Coast, San Luis Obispo County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/rajparrwines,%20parrcollective\" target=\"_blank\"\u003e@rajparrwines, parrcollective\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eEstate Bottled Pinot Noir from our Vineyards in Cambria\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eParr Collective brings together Phelan, Stolo, Scythians, BRIJ, and Rajat Parr \u0026amp; Co., with a focus on coastal Central Coast farming and wines shaped by place.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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":"Farm Cottage","offers":[{"title":"Default Title","offer_id":48828410855675,"sku":"00077331","price":67.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/S5_DW4eEi_sQW3zjd2wAJ2Xo2_ynE2IX2-KLquBUVFQ.jpg?v=1783049300"},{"product_id":"whitcraft-smv-tinaquaic-vineyard-old-vine-dry-farmed-chardonnay-santa-maria-valley-santa-barbara-county-ca-2023","title":"Whitcraft - 'SMV Tinaquaic Vineyard Old Vine Dry Farmed' - Chardonnay - Santa Maria Valley, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/whitcraftwinerydrakewhitcraft,%20drakewhitcraft\" target=\"_blank\"\u003e@whitcraftwinerydrakewhitcraft, drakewhitcraft\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOrganic, dry farmed old vine Chardonnay planted in loamy sand. 18 months in Neutral Puncheon, unfined \u0026amp; unfiltered, never pupmed\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process.\nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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":"So Cal - Shiverick, SB and North - The Source Imports","offers":[{"title":"Default Title","offer_id":48828412887291,"sku":"00077241","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4LDfLrY2m050yvsmSE4UsLVSGREZNCrExSVRO4Nss5k.jpg?v=1783049308"},{"product_id":"rzn-the-love-letters-issue-clairette-blanche-alisos-canyon-santa-barbara-county-ca-2023","title":"RZN - 'The \"Love Letters\" Issue' - Clairette Blanche - Alisos Canyon, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/rznwines\" target=\"_blank\"\u003e@rznwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDelicate dried white flowers, Lime-y pith with zippy bite, Prickly - Summer's Favorite White Wine\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhat is RZN (reason)?\nRZN (reason) is a combo of all my passions loaded up into a wine label... Skateboarding, wine, food, baseball, soccer, photography, wood working, sustainability, you get the idea...\nOverall I want to share things that I think are fun, interesting and thought provoking. So hopefully my wines spark one, if not all those things!\n-Nate Axline - Founder\/ Juicce Organizer\/ Skateboarder\n\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eClairette Blanche\u003c\/h3\u003e\u003cp\u003eClairette Blanche is the pale-skinned form of Clairette, grown mainly in southern France. It’s a traditional Mediterranean white grape used in RhĂŽne and Languedoc blends, sparkling wines, and increasingly as a varietal wine by growers interested in older local varieties.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Clairette Blanche can lose acidity if picked too late, so the best wines come from sites and harvest decisions that preserve freshness. It can add body, subtle fruit, and herbal complexity without dominating a blend.\u003c\/p\u003e\u003cp\u003eIn the glass, Clairette Blanche often shows pear, lemon, fennel, white flowers, almond, and a lightly saline or bitter-herbal finish. It’s usually understated, but good examples have a lovely combination of texture, freshness, and southern French savor.\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48828415377659,"sku":"00077340","price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/vX7dAv0pN_XvkilCzk0la2gnMzkCtPADjx-sYJFuDUI.jpg?v=1783049437"},{"product_id":"flor-z-star-drops-chardonnay-santa-cruz-mountains-ca-2024","title":"FlorĂšz - 'Star Drops' - Chardonnay - Santa Cruz Mountains, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/florezwines\" target=\"_blank\"\u003e@florezwines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHere at florĂšz wines we embrace old world technique and sensibility. Everything begins with the vineyards and the best quality starting ingredients.\nSome of the vineyards we are farming ourselves using organic practices, and dry farming management. To supplement we source fruit from organically farmed vineyards. We work to stay as local as possible to the Santa Cruz area.\nWe follow through with astute craftsmanship utilizing native yeasts, eschewing additives, racking well but never filtering, and a carefully monitored Ă©levage without sulfur and sur lie.\nAlways in pursuit of improvement we hope to deliver wines of pleasure and ease on the body\n\nFlorĂšz wines was founded by James Jelks in 2017. Born in Santa Cruz and raised in Davis California Jelks is a west coast kid. After a decade of wine fascination, attending the UC Davis E\u0026amp;V program, and working worldwide Jelks set his sights on producing wines in Santa Cruz county.\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":"Farm","offers":[{"title":"Default Title","offer_id":48828417147131,"sku":"00077247","price":48.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/VBBodLnSKDn35Vmijogl1vHeG7svdByyMTi-c_A1V50.jpg?v=1783049460"},{"product_id":"marbeso-rancho-arroyo-grande-chardonnay-slo-coast-ca-2024","title":"Marbeso - 'Rancho Arroyo Grande' - Chardonnay - SLO Coast, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/marbesowine\" target=\"_blank\"\u003e@marbesowine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLinear and fresh. Barrel fermented, aged on lees 11 months. \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.\nWe 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\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":"Alluvial Wine","offers":[{"title":"Default Title","offer_id":48828418949371,"sku":"00077239","price":45.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/WA8WUT585F4oX2OaKuKQVQTGvUltpe6TuM0CBCp_OxI.jpg?v=1783049103"},{"product_id":"idola-wine-co-a-la-riviera-chenin-blanc-vermentino-fiano-paso-robles-ca","title":"Ă­dola wine co. - 'a la riviera' - Chenin Blanc, Vermentino, Fiano - Paso Robles, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eoyster shell. tulsi. fingerlime.\nfruit for this wine comes from 2 extremely hot vineyards (Shell Creek - Highlands District AVA and Margett - San Miguel AVA) that are made up of decomposed calcareous shale and sandstone. despite the extreme climate, this wine is bright, fresh, and extremely textured. we utilize a bit of skin contact as well as neutral barrel and concrete pyramid to preserve freshness and minerality in the wine. \nthis vintage also sees the addition of fiano (co-fermented with the vermentino). this grape hails from the Italian Coast at the base of Mt. Vesuvius. it is built for heat - thick skins, smaller berries - and helps to give this wine some nerve and backbone. as people who tend to drink more white than red, we’ve always been a bit disheartened by the fact that Paso is primarily a red wine region. we’re excited to showcase an alternative take on the region.\nartwork by Jennelle Lynn. shop this specific print here\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched Ă­dola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of Ă­dola, appreciating its unique sensibility each time you open a bottle. At the end of the day, Ă­dola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48831308103931,"sku":"00077369","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1335c4a69101ae637bca2676e7358e3e.jpg?v=1777838278"},{"product_id":"mevive-albari-o-alisos-canyon-santa-barbara-county-ca-2025","title":"Âmevive - Albariño - Alisos Canyon, Santa Barbara County, CA - 2025","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/amevive,%20amevive.wine\" target=\"_blank\"\u003e\u003ch4\u003e@amevive, amevive.wine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSunny and warm for your perfect spring picnic. She’s salty and zesty, and a little floral too.\nImagine yourself walking through a ripe apricot orchard and cracking open a jar of cottage-made preserved lemon to top your summer salad. She's the ideal shellfish companion and light-bite delight.\n\nThis wine comes entirely from Martian Ranch Vineyard in Alisos Canyon AVA. Martian Ranch has been farmed biodynamically since its inception and has been Demeter certified since 2010. Alisos Canyon AVA lies directly in the middle of Santa Ynez Valley AVA and Santa Maria AVA and has a unique set of characteristics from both AVAs. This vineyard lies on the hills of the San Antonio Creek Valley where it gets warm in the day and cools off with coastal fog in the evening. The soils are rich in calcium from the Paso and Sisquoc formations and are composed of weathered sandstone, shale, and marly limestone. \n\nThe Albarino was harvested in the early morning of September 4th around 20.5 Brix on a root day. Upon arriving at the cellar, half of the Albariño grapes were crushed to macerate on skins for four hours, while the other half was sent directly to press. The two lots were pressed and sent to tank separately to settle overnight. This Albariño fermented in neutral French oak barrels and spent elevage on its fermentation lees partially in barrel, and partially in tank before it came together about two months before its bottling date to integrate into its final form. The 2025 Albariño was bottled unfined and unfiltered on March 25, 2026.\n\n\n- 12.4%ABV\n- 245 cases produces\n- Demeter certified grapes, minimal sulfites\n\nArt: The tarweed on the front was painted by my talented mom, Eileen Anderson. Deinandra fasciculata, yellow tarweed, grows in this vineyard and is native to Central and Southern California. The Chumash harvested tarweed seeds, mashed them, and combined them with water to make a raw seed ball. Tarweed was a big part of their diet in the summertime as it thrives in dry soils. The biodynamic preparations on the back label are painted by me. They are an ode to the care involved in maintaining a symbiotic relationship with the vineyard and its surrounding ecology.\n\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePronunciation: \"ahm-veev\"\n\nTranslation: soulful, lively soul, living soul\n\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\n\n---\nWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\n\nThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\n\nIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late ’90s and early 2000s Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\n\nThe vineyard is planted to Syrah and MourvĂšdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late ’90s. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\n\nOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint.\n\nWe look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eAlbariño\u003c\/h3\u003e\u003cp\u003eAlbariño is the signature white grape of Galicia’s RĂ­as Baixas, on Spain’s Atlantic coast, and it’s also grown across the border in Portugal as Alvarinho. It’s one of the great coastal white grapes: aromatic, refreshing, and naturally suited to seafood and salty air.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Albariño does well in damp Atlantic conditions partly because its thick skins help resist rot. It keeps acidity well and can develop plenty of flavor without needing excessive ripeness. Trellising and canopy management matter in its humid home regions, where airflow is important.\u003c\/p\u003e\u003cp\u003eIn the glass, Albariño often shows citrus, peach, green apple, flowers, sea spray, and a subtle bitter or saline finish. It can be simple and crisp, but the better versions have real texture and mineral drive. Good Albariño is bright without being sharp, aromatic without being sugary, and very easy to want another glass of.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":48831308169467,"sku":"00077367","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/67580f5bdab79dd6ae6f3b3f424f929b.jpg?v=1777838289"},{"product_id":"el-wicho-vaquita-marina-sauvignon-blanc-santa-barbara-ca-2024-200ml","title":"El Wicho - 'Vaquita marina' - Sauvignon Blanc - Santa Barbara, CA - 2024 - 200ml","description":"\u003cp\u003eCanned heat!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"4-Pack","offer_id":48837996118267,"sku":"00077362","price":38.0,"currency_code":"USD","in_stock":true},{"title":"1 Can","offer_id":48837996151035,"sku":"00077363","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/699f6a23ba03613c305dbe687b35ddbe.jpg?v=1777942487"},{"product_id":"tyler-winery-mae-estate-vineyard-chardonnay-sta-rita-hills-santa-barabra-ca-2023","title":"Tyler Winery - 'Mae Estate Vineyard' - Chardonnay - Sta. Rita Hills, Santa Barabra, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/tylerwinery\" target=\"_blank\"\u003e@tylerwinery\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom our very own Mae Estate Vineyard located on Highway 246 in the north corridor of the Sta. Rita Hills and planted in 2016, the soils here consist of Tierra Complex and Elder loam with marine sedimentary rock below. The chardonnay sits on the lighter soils to the western portions of the vineyard, most conducive to chardonnay and expressing the wonderful precision and minerality the Santa Rita Hills can offer. This bottling shows the extreme oceanic influence of this site, being just 15 miles from the pacific ocean.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA son of Santa Barbara, Justin Tyler Willett began Tyler in 2005 at the age of 24 with a few barrels tucked away in the corner of the Sta. Rita Hills cellar he was working in at the time. It was there, as the assistant winemaker, he honed his approach to Chardonnay and Pinot Noir.\n\nJustin – a champion of old vines – has since engaged the famed historic vineyards of Santa Barbara, including the region-defining Sanford \u0026amp; Benedict, in the Santa Rita Hills. Great effort has been made to seek out vineyards of pedigree and establish close collaboration with those growers.\nMore recently, Justin and his wife Amanda purchased the site that would become Tyler’s new Estate Vineyard. They quickly went to work developing the property, planting 28 acres to Chardonnay, Pinot Noir and Syrah along with an extensive remodel of the existing ranch house. The Mae Vineyard, in the heart of the Santa Rita Hills, marks the next chapter for Tyler Winery.\nHere, in a wine growing region defined by its transverse ranges and valleys, where hills glitter with marine sediment and harbor the ocean's winds, Justin makes wines of clarity and poise. His wines lead with structure and persistence; they evoke confidence, focus and vibrancy. Justin is the first to tell you that these are virtues of terroir: they are not created in the cellar, but delicately drawn forth. The unique combination of marine soils, a long mild growing season, and cool ocean influence make this a truly wonderful place for growing Pinot Noir and Chardonnay.\n\nWith a firm belief that winemaking starts in the vineyard and the sincere desire to have minimal impact on the environment, grapes are farmed organically, handpicked at night, and sorted by hand at the winery. In the cellar, all lots are fermented using native yeast in large oak vats, and once dry the wines are put down to barrel for their elevage. The use of new oak varies by vineyard, vine age, and vintage and is used in a way that only complements, never overshadowing the wine. After a year or so in barrel, the wines are racked, blended, and returned to the barrel for a few additional months before being bottled, typically unfined and unfiltered.\nTyler is dedicated to producing wines of delicacy and balance, where structure and nuance are favored above all else. We believe wine should be elegant and honest, and possess aromatic purity and textural complexity. To best convey the individuality of each site, we try to be modern in our thinking and classic in our approach.\n\nOur 2019 vintage – the first of our Mae Estate Vineyard – is the culmination of sixteen years of closely engaging this remarkable valley, its vineyards and its people. It is the product of knowledge gleaned from the Santa Rita’s founders and intuition honed in the cellar and field. And each bottle is a humbling reminder that we have just begun to learn what this place is.\nThe Mae Estate is now ever-constant in our vision for Tyler Winery. I will work among its vines and usher forward its fruit for the remainder of my career. And when I’m finished, should my children so choose, it will be theirs for tireless work and endless reward.\nNearly every young winemaker dreams - however briefly - of vineyard land to call their own. Winemaking is an immensely personal endeavor. We seek to capture a glimpse of a time and place as seen through our eyes, made by our hands—and the process begins each year in the vineyard. In cultivating an estate vineyard, we are reminded every day that winemaking is constant. A vintage bottled becomes record of a continual pursuit of this craft that unfolds over seasons, years, and generations.\n\nTo see that this dream takes root requires persistence—and a little luck. The story of the Mae Estate begins just this way: another early harvest-morning’s drive, the sun not yet warming the valley, and a “for sale” sign on a small parcel nestled between vineyards with which I had become deeply familiar.\nThe timing just wasn’t right. And then it was. In the tangle of harvest and travel, we first missed the opportunity to acquire the parcel. The “for sale” sign was soon removed, and this small tract of farmland haunted my daily drive on Highway 246. Nine months later, by a turn of luck, the land was again available—and, without blinking, we made it ours.\nAt the Mae Estate on Highway 246, we are in good company. To our west sits Clos Pepe, a vineyard with which I had learned to craft the wines of the Santa Rita’s northern corridor. At Mae’s eastern border is Melville’s Westside Vineyard, a collection of small parcels that have long expressed the nuance and diversity of this dynamic winegrowing region. And north of our vineyard is ranchland and the frequent sight of grazing cattle. For well over a hundred years, the Mae Estate property, too, was host to grazing and agriculture.\n\nGently leaning south and nuanced in its variety of soils, the Mae property commanded an approach to viticulture that would reward patience and longevity. The subtleties of this terroir would be coaxed from these soils by working thoughtfully with vines celebrated for both their transparency and resilience.\nWe chose to look to our immediate surrounds and work with a balanced collection of California heritage selections and clones that have long thrived in the rugged Santa Rita. In the winter of 2015, we collected the vine material from partners with whom we have cultivated trusting relationships, and after a year’s growth at the nursery, we transplanted the vines in the spring of 2017.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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":"Chambers \u0026 Chambers","offers":[{"title":"Default Title","offer_id":48847559622907,"sku":"00077243","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7EFZJd4ty4P4L6RuYCmOND_YLIdW366utGT52YVdtE.jpg?v=1783048177"},{"product_id":"site-larner-vineyard-viognier-ballard-canyon-santa-barbara-county-ca-2023","title":"SITE - 'Larner Vineyard' - Viognier - Ballard Canyon, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/sitewineco\" target=\"_blank\"\u003e@sitewineco\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Viognier. Fermented and aged in 12-year old puncheon.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe site is the most important thing determining quality in a glass of wine. The other things that factor in, like the vintage, the decisions of what to plant and the way that the plants are farmed and when to pick, are not even close in their effect. It’s not the winemaker’s giant ego or his or her belief system. It’s the SITE.\nI started thinking about starting SITE while I was winemaker at Seavey Vineyard in Napa, partly because I had found myself drinking anything but Cabernet when I got home from work. I still love Cabernet. But the varietals that are widely planted in the RhĂŽne and southern part of Europe were the ones I came to love and drink more.\nI moved down to the Central Coast because of the high-quality Syrah, Grenache, Viognier, and Roussanne grown here and because of the lack of pomp that’s pervasive up north. I narrowed in on Larner Vineyard, Stolpman Vineyards, and Bien Nacido Vineyards, where I had worked before as an assistant winemaker at a small Pinot producer after returning from my fellowship at Tenuta Tignanello and working before that in Central Otago and Martinborough. Long ago I worked at several Long Island wineries before attending grad school for viticulture and enology at UC Davis.\nThe three vineyards I work with are at the very least farmed organically Stolpman is certified organic and certification is pending at Larner. I’ve sourced fruit from the same rows since 2012 at the three vineyards, and I pick when the fruit is ripe, not underripe or overripe. I don’t pick by numbers, which is why alcohol percentage is not stuck on one number over the years. Generally, I pick on the earlier side of ripe compared to others. The alcohol percentage I print on the label is the actual number as analyzed by ETS Labs.\nYeast are a dominant factor in a wine’s aromatic qualities, which is why I don’t use the store-bought stuff. For fermentation, I either pick a little bit before (pied de cuve) or just let it roll on its own. The white wines ferment in old puncheons, the reds in a mix of hogheads. I bottle without fining, filtration, or velcorin.\nTotal production across the 5 wines is 350 cases. I sell everything directly to a mailing list and the wines are available until sold out. I also sell directly to a handful of restaurants that care about food and wine, including six of the eight Michelin 3-stars in California. I can name nearly every person who has bought SITE since I started the brand and will keep it that way.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eViognier\u003c\/h3\u003e\u003cp\u003eViognier is a highly aromatic white grape most closely associated with Condrieu in the northern RhĂŽne. It nearly disappeared in the twentieth century, but its dramatic perfume and rich texture helped bring it back, and it’s now grown in many warm-to-moderate regions around the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Viognier can be tricky. It needs enough ripeness to show its full aromatic range, but if picked too late it can become heavy, alcoholic, and low in acidity. Good Viognier depends on timing: capturing fragrance and texture without letting the wine become blowsy.\u003c\/p\u003e\u003cp\u003eIn the glass, Viognier often shows apricot, peach, orange blossom, honeysuckle, ginger, and a rounded, oily texture. It’s usually full-bodied for a white wine and not especially high in acid. The best examples are generous and fragrant, but still composed — more silk than syrup.\u003c\/p\u003e","brand":"Jeremy Weintraub","offers":[{"title":"Default Title","offer_id":48847560048891,"sku":"00077330","price":52.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/OUth2VqBM7To6xKSi3GdAqlqZwNS8v0NbefJ2zMMkE.jpg?v=1783049456"},{"product_id":"luna-hart-gr-ner-veltliner-santa-rita-hills-spear-vineyard-ca-2024","title":"Luna Hart - GrĂŒner Veltliner - Santa Rita Hills, Spear Vineyard, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/luna.hart.wines\" target=\"_blank\"\u003e@luna.hart.wines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA Luna Hart staple! Even though this is our classic representation of GrĂŒner, we still give the fruit 24 hours of skin contact to bring layers and depth. \n\nTrue to GrĂŒner with its celery salt salinity and lime zest, but with a Santa Barbara sunshine spin of ginger. This vintage has a fruity burst that reminds me of the first barely ripe strawberries of the season!\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFounded by Gretchen Voelcker, Luna Hart Wines is a boutique wine company specializing in small batch, handcrafted wines in the Santa Ynez Valley. Gretchen makes wines in which she explores the techniques and nuances that continue to stoke her passion for wine.\n\nGretchen's passion for wine began while living in Europe with her family and during summers spent wine tasting throughout France. During those experiences she began to see the beauty in the balance of science and art that makes up winemaking. It was not until years later that the initial spark would turn into the flame that is now Luna Hart Wines.\n\nLuna Hart started with a work trade with one of Gretchen's mentors, Ryan Roark, making Sauvignon Blanc under the label of Moon Unit Wines. Those initial wines have become the foundation for Luna Hart Wines and the inspiration for all future vintages.\n\nLuna Hart wines are a representation of the grapes’ origin, vintage and variety.\n\nFrom the beginning Luna Hart has focused on vineyards practicing sustainable, organic or biodynamic farming throughout Santa Barbara County. Luna Hart wines are a representation of the grapes origin, vintage and variety. Gretchen believes that her wines should be a reflection of the terroir and aims to highlight the qualities and beauty in each unique vintage and site she works with.\n\nWith careful attention to the fruit in the vineyard and tasting daily throughout fermentation, Gretchen produces high quality, fruit forward wines with bright acidity and balanced by incredible structure. She focuses on producing varietal wines from her favorite grapes that spur her to learn more about winemaking and to showcase them more purely and more precisely. Gretchen never turns down the opportunity to experiment and welcomes interesting projects. \u003c\/p\u003e\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":"Self for Satellite","offers":[{"title":"Default Title","offer_id":48847561097467,"sku":"00077357","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/AXxeFCGlkiI15UESMQw_2rtIio7VHYhXaolRwwQwqJg.jpg?v=1783048952"},{"product_id":"side-street-magie-blanche-riesling-los-alamos-santa-barbara-ca-2025","title":"Side Street - 'Magie Blanche' - Riesling - Los Alamos, Santa Barbara, CA - 2025","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/sidestreetwine\" target=\"_blank\"\u003e@sidestreetwine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDry, fragrant and delicate Riesling from Kick On vineyard.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIn a small town amongst the mountains and vines. We don’t seek to dominate or conquer but coexist with the land in the gentle embrace, and craft wines that capture the spirit of the Ojai Valley.\nFabien, Elizabeth, Jeremy, Griffin, and Jason, a band of misfits and rebels come together in a raucous blend.\nFrom winemaker to restauranteur, engineer to brewer, their shared goal is to create a unique blend, vintage after vintage.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eRiesling\u003c\/h3\u003e\u003cp\u003eRiesling is one of the world’s great aromatic white grapes, most closely associated with Germany, Austria, Alsace, and parts of Australia. It’s capable of bone-dry, off-dry, sparkling, and intensely sweet wines, and it has one of the clearest abilities of any grape to transmit site, especially through acidity and mineral character.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Riesling is late-ripening and well suited to cool climates where it can develop flavor slowly while holding acidity. It’s sensitive to site, exposure, and soil, which is why the best regions often talk about individual vineyards with real precision. It can also develop noble rot, producing some of the most ageworthy sweet wines in the world.\u003c\/p\u003e\u003cp\u003eIn the glass, Riesling is usually defined by acidity, aromatics, and clarity. It can show lime, green apple, peach, apricot, flowers, herbs, honey, and sometimes the classic petrol note with age. Good Riesling doesn’t have to be sweet, and sweet Riesling doesn’t have to be heavy — the best examples feel electric, balanced, and alive.\u003c\/p\u003e","brand":"self","offers":[{"title":"Default Title","offer_id":48855631921403,"sku":"00077287","price":33.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/tNtSRjvnuiTZyzq4FRWaUZxuzLisam2ZuokX3y-tzdE.jpg?v=1783049318"},{"product_id":"pali-wild-series-chardonnay-sta-rita-hills-sta-rita-hills-ca-2024","title":"Pali - 'Wild Series' - Chardonnay - Sta. Rita Hills, Sta. Rita Hills, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/paliwineco\" target=\"_blank\"\u003e@paliwineco\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePĂ©t nat method, rosĂ© of pinot noir from Pali Vineyard\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFamily owned and operated since 2005. Pali Wine Co. crafts expressive, small-lot wines from its Sta. Rita Hills estate, including Pinot Noir, Chardonnay, Chenin Blanc, Gamay, Dornfelder, and Syrah.\nNeighborhood is the sketchbook of our winery. Natural wines shaped by Los Angeles, rooted in Santa Barbara county winemaking.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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":"Self","offers":[{"title":"Default Title","offer_id":48855648731387,"sku":"00077260","price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/oz2K6lQB_QQQ6JfZEYriRLc-ztcnecVtcapitfju1oI.jpg?v=1783048952"},{"product_id":"lumen-hey-ginger-white-chardonnay-ginger-santa-maria-valley-santa-barbara-county-ca-2023","title":"Lumen - 'Hey Ginger White' - Chardonnay, Ginger - Santa Maria Valley, Santa Barbara County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/lumenwinesheygingerwine\" target=\"_blank\"\u003e@lumenwinesheygingerwine\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMade from Chardonnay fruit from our own vineyards. Regeneratively farmed and certified organic. Stabilized with fresh, organic ginger root.\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and 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":"Self","offers":[{"title":"Default Title","offer_id":48855649059067,"sku":"00077300","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/NpVszh7W8xOFS9DqdtvL06OvjUsu8X9w8GgoFs3lJx8.jpg?v=1783048952"},{"product_id":"boucher-watch-hill-clairette-blanche-alisos-canyon-santa-barbara-county-ca-2022","title":"Boucher - 'Watch Hill' - Clairette Blanche - Alisos Canyon, Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eBoucher Wines began in Napa Valley in 2015 and now proudly calls Goleta, California home. As a bonded winery producing our fifth Central Coast vintage, we focus on crafting fun, approachable wines guided by a low‑intervention philosophy. Our core values remain constant: organically farmed vineyards, native fermentations, neutral oak, minimal SO₂, and fresh, balanced wines made to shine at the table.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48855686906107,"sku":"00077244","price":68.0,"currency_code":"USD","in_stock":true}]},{"product_id":"doctor-s-orders-malvasia-bianca-ventura-county-ca-2023","title":"Doctor's Orders - Malvasia Bianca - Ventura County, CA - 2023","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/drsorderswine,%20domthewineguy\" target=\"_blank\"\u003e@drsorderswine, domthewineguy\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWho We Are\n\nWe first came up with Doctor’s Orders in March 2020 (remember that month?) but we had the vision long before that: a sustainable winery crafting a line of wines with world-class quality in a sophisticated and approachable style. We wanted to make wines that you could drink on Taco Tuesday or Caviar Friday; no discrimination, no pretense – absolutely nerdy, Somm-ready, and worthy of the finest wine menus. We believe in a natural and sustainable lifestyle, “just as nature intended.” To that end, we farm all of our vineyards organically and employ holistic practices. No-till, dry-farm, cover crop, compost, and hand-farming are everyday terms around this joint. It’s hard work, but it’s better for you and better for the land. Similarly in the winery, we use traditional practices balanced by a modern laboratory and cleanliness, to craft natural wines that are sophisticated, healthy and clean.\nRaised in the cellars of Owen Roe in the Willamette and Yakima Valley, Dom was immersed in winemaking from his childhood. Some of his earliest memories include walking vineyards with his dad, David, and helping to sort fruit or manage fermentations or do deliveries to markets in Portland.\nDom apprenticed at The Ojai Vineyard under Adam Tolmach, where he familiarized himself with the micro-climates and expressions of coastal California wines, and honed his skills of tasting and understanding various winemaking techniques. Daily blind tastings of wines from around the world made a particularly profound impression on Dom as he crafted unique wines with Adam and began to develop his own style of winemaking.\nDom was given the opportunity to consult for a new project in Ojai, which later became Topa Mountain Winery. He worked as Topa’s Head Winemaker until he moved on to work entirely on his own projects.\nDom also consulted in Australia at Kilikanoon (James Halliday winery of the year), and at Isabel Estate in Marlborough, New Zealand. Consulting in beverage formulation remains a large focus of Dom’s.\nIn 2017 Dom and Anna started Anna's Cider, producing zero carb, dry ciders in a clean, American farmhouse style. Most recently, Dom helped found Casa Loce Winery, and over the years he has developed and grown a business as a consultant winemaker for high-profile vineyard owners.\u003c\/p\u003e","brand":"Self","offers":[{"title":"Default Title","offer_id":48855686971643,"sku":"00077288","price":22.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/AhO-pLykZdeaNjpiSrsx4eKFvzRjIaCx-h7a4baSMIs.jpg?v=1783048785"},{"product_id":"maurer-crazy-lud-white-olaszrizling-mezes-feher-szeremi-zold-bakator-furmint-fruska-gora-rs-2024","title":"Maurer - 'Crazy Lud White' - Olaszrizling, MĂ©zes FehĂ©r, SzerĂ©mi Zöld, Bakator, Furmint - FruĆĄka Gora, RS - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e“Lud” means Goose in Hungarian and Crazy in Serbian. There’s an old Hungarian expression, “Ha lĂșd, legyen kövĂ©r!” that literally translates to “If it’s a goose, let it be fat.” In other words, if you’re going to go big, go big in all respects. This pretty much sums up this wine. This is a mixed field blend with 1-2 days of maceration and relatively short 7 months of aging in inox. It’s a table in the best possible use of that term. Furmint is the backbone, followed by ripe Bakator and MĂ©zes FehĂ©r with a kiss of botrytis, SlĂĄnkamenka and SzerĂ©mi Zöld for acid and aromatics, Olaszrizling for weight, and a little splash of Kövidinka for spice. It’s a celebration of local grapes done in a way that everyone can enjoy and afford to drink everyday. Bottled unfined and unfiltered by gravity with a little sulfur as well.\nAlcohol content: 13.2%\nResidual Sugar: 0.5 g\/l\nAcidity: 5.13 g\/l\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen we first visited OszkĂĄr Maurer in 2015, we had to meet just over the border in Hungary at a restaurant because our rental car wouldn’t allow us to enter Serbia. Insert politics here. He only had a few wines to show and it was more about what’s to come than what he had at that moment. Since then we’ve visited multiple times, walked through his Kadarka planted in 1880 among many other incredible vineyards from the turn of the century, and his wife Irene has cooked some of the best food on any of our trips.\nWe’ve also witnessed his plans from 2015 come to life. Plans like expanding his production into the FruĆĄka Gora, opening a tasting room\/restaurant, and redefining what many of these nearly forgotten grapes taste like. Despite all the new things, he’s always keeping a close eye on the traditions of both his grandparents and the region's 2000+ years of documented winemaking history.\nFive years later he has more SKUs than we can count, experiments abound, and every single core wine is better. Where before all his labels were the same, now many of his labels feature the art of children from his village (ie Kövidinka) and or reflect his fascination with the cosmos (ie Orion). His aesthetic and philosophy are starting to permeate everything above and beyond the vineyards and cellar.\nThe Maurer family has been producing wine for four generations. It was during the Austro-Hungarian Monarchy in the 19th century that they moved from Salzburg to the southern part of the Kingdom of Hungary. They now farm 15 acres of land. 6 hectares in the Serbian wine region of Szabadka directly south of the Hungarian-Serbian border, and another 10 acres in the FruĆĄka Gora mountain district in Syrmia, Serbia, located 40 miles away from Belgrade and bordered by the Danube River to the north.\nFor many years, OszkĂĄr has also been helping other regional winemakers get their productions off of the ground in terms of mentorship, using equipment, storage and ultimately fostering a larger community of like-minded people to do something special.\nTechnically Maurer is in the Subotičko – HorgoĆĄkoj region in northern Serbia, but it was formerly a part of Hungary’s CsongrĂĄd up until 1920. The population is mostly Hungarian and viticulture knows no borders, the grapes see no line in the sand. Names of grapes and places are therefore constantly changing from Serbian to Hungarian and vice-versa. Everything should be considered interchangeable and fluid. OszkĂĄr farms about 6 hectares here including the oldest known Kadarka vineyard in the world planted in 1880 in addition to other plantings in 1912 and older plots of Kövidinka from 1925. The rest of the plantings include grapes like Olaszrizling, Slankamenka, EzerjĂł, Kadarka and KĂ©kfrankos. There’s also a smattering of international varieties including Cabernet Sauvignon, Merlot and Pinot Noir as well.\nOszkĂĄr also has 9 hectares in the Srem region a little further south. Hungarians called this area SzerĂ©m, the Croatians Srijem (part of it still spills into Croatia), and long before that the Romans called it Syrmia. The Roman Emperor Probus was born here and devoted a lot of his time to growing grapes. Illyrians and Celts lived here as well. The main feature, apart from the Danube River, is the FruĆĄka Gora Mountain. Once an island in the Pannonian Sea, the soil is volcanic with a marine layer. Some call it the “holy mountain” or “Serbian Athos” because at one point there were over 30 monasteries of which 16 still stand today. It’s also the first national park in Serbia. Needless to say, there is something special about this place and winegrowing is documented back to the 1200s.\nPainting in broad strokes, the Subotičko is largely defined by sandy soils and old vines, and the SzerĂ©msĂ©g by volcanic soils heavily influenced by the Danube River. Everything is farmed organically with zero absorbable chemicals. High density stake trained vines are the most typical and cover crops are natural. Everything is worked by hand or with the help of horses. Harvest is managed with local labor and the help of family and friends.\nEverything is handpicked in small bins and all fermentations are spontaneous (primary and secondary). The use of older oak, small and large format is paramount. There are no additives to any of the wines apart from SO2 at bottling for select wines. Maurer basically has two tiers: Rege and Maurer. The Rege wines have low SO2 (25-40ppm) and the Maurer line is zero compromise with zero additions of any kind. Wines are typically only racked once before bottling and everything is bottled unfiltered.\nWebsite: http:\/\/www.maurer.rs\/\nRegion: Szabadka and FruĆĄka Gora\nClimate: Sub-Mediterranean\nSoils: Sand, volcanic and sedimentary rocks\nAltitude: 90m to 270m above sea level\nTopography: Sandy hills and also steep slopes facing the Danube\nFruits: MĂ©zes FehĂ©r, Bakator, Kövidinka, SzerĂ©mi Zöld, Rhine Riesling, Tamjanika, Olaszrizling, Slankamenka, Hamburg Muscat, EzerjĂł, Vadfekete, Furmint, Kadarka, Pinot Noir, Cabernet Sauvignon, KĂ©kfrankos\nVineyard Size: 15 hectares\nViticulture: Organic\nFertilization: Natural\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48863865503995,"sku":"00077421","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7ed9ba8aabf30fb108e4695cf00990ee.jpg?v=1778889340"},{"product_id":"bodrog-bormuhely-lapis-furmint-tokaj-hu-2023","title":"Bodrog BormƱhely - 'Lapis ' - Furmint - Tokaj, HU - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLapis is an iconic vineyard in Tokaj. Located near the town of BodrogkeresztĂșr and looking down onto the Bodrog River with the VĂĄrhegy (Castle Hill) volcano to the east. Despite being near to all of this moisture, Botrytis only hits certain parts of the vineyard. The 1 hectare that they farm is 155m up and in a breezy spot making dry wines more feasible. The soil is a mixture of rhyolite with strong brown clay soil and tufa. Where the VĂĄrhegy has aromatics at the forefront, the Lapis has texture. Only 5-6 hours of maceration, left overnight to settle out, then barreled down for 6 months. Bottle conditioning is always key with these wines. There’s a smidge of RS but balanced by ripping acidity and everything is happening in a 12.5% package. Furmint from the Lapis is creamy without being flabby, and is like honeyed stone fruit rolled in the spice trade.\nAlcohol content: 12.6%\nResidual Sugar: 7.7 g\/l\nAcidity: 6.6 g\/l\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIn North-Eastern Hungary, Tokaji - Hegyalja warranted the world’s first appellation system over 100 years before Bordeaux. For nearly 400 years, it has served as a diplomatic tool to court foreign powers, inspired countless artists and philosophers, and has become so ingrained in Hungarian identity that it’s part of their National Anthem. One of the key features of life and history in the region is the Bodrog River. It runs from the village of SĂĄrospatak in the north east all to the way down to Tokaj Hill in the south. The name “Bodrog” dates back to the first Magyar conquest and the very first kings of Hungary. It’s also responsible for the moisture that along with a unique confluence of grapes and terroir, makes Botrytis so prevalent.\nToday, only 20+ years after the reestablishment of private and family wineries Hungary is in the midst of a wine renaissance. Bodrog BormƱhely, or “Bodrog wine(bor) workshop” started by JĂĄnos Hajduz and KrisztiĂĄn Farkas is emblematic of this new era. By maintaining tiny parcels of vineyards in historically great sites, they are making pure, modern, yet classically inspired dry wines. Knowing when to pick and where, avoiding Botrytis, and then fermenting with native yeasts in local oak barrel are the means to this end.\nOn the west side of Tokaj Hill near the village of Tarcal lies the historic DeĂĄk Vineyard, classified as a 1st Class site in 1798. The soil is thick with loess, rich in minerals, and with a solid bedrock of dacite. Most of the Furmint is located on a steep slope about 100-150 m above sea level.\nThe Dereszla vineyard has a Southwest exposure about 120-150 meters above the village of BodrogkeresztĂșr and the Bodrog River. Its climate is temperate and very breezy. The soil is loess (3-5 meters) that the rhyolitic volcanic debris and richly grained perlite. The base rock is andesite. JĂĄnos and KrisztiĂĄn work a small 0.65 hectare area planted in the early 1980’s with about 70% planted to HĂĄrslevelƱ and the rest Furmint.\nThe Lapis Vineyard is near the town of BodrogkeresztĂșr and looks down onto the Bodrog River and its floodplains. Despite being near to all of this moisture, Botrytis only hits certain parts of the vineyard. The 0.7 ha that they farm is 155m up and in a breezy spot making dry wines possible. The soil is a mixture of rhyolite with strong brown clay soil and tufa. If there were to be reclassification of the Tokaji vineyards, this would be a strong contender for a Great Growth.\nThe Halas (Fish) vineyard is just southwest of Lapis near the town of Bodrogkisfalud. The vineyard is covered with a think layer of Nyirok - a rich reddish clay unique to Tokaji over a base of hardened rhyolite (volcanic) rock. The microclimate is relatively warm compared to other parts of the appellation, but the vines are 40-50 years old and well adjusted. In addition to Furmint, there is also a small plot of Pinot Noir, which will soon be ready to make wine for the very first time.\nAll wines are hand picked and sorted in the vineyard and then again in the winery. After settling for at least a day after crush, wines are barreled down into local Szerednye Oak Barrels (3-4 years old) and left to ferment on their own yeasts. After regular batonnage, full malolactic fermentation and 9 months of aging sur lie, all wines are gently filtered and sulfured before bottling.\n\n\u003c\/p\u003e\u003cp\u003eWebsite: \u003ca href=\"http:\/\/www.bodrogbormuhely.hu\"\u003ehttp:\/\/www.bodrogbormuhely.hu\u003c\/a\u003e\u003cbr\u003eRegion: Tokaj\u003cbr\u003eClimate: Cool Continental\u003cbr\u003eSoils: Volcanic rock covered with a layer of rich reddish and brown clay\u003cbr\u003eAltitude: 170-200m\u003cbr\u003eTopography: Low hills and landscapes of vines and forests\u003cbr\u003eFruits: Furmint, HĂĄrslevelƱ\u003cbr\u003eVineyard Size: 5.7 hectares\u003cbr\u003eViticulture: Certified Organic\u003cbr\u003eFertilization: Natural\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48863865602299,"sku":"00077424","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6a52bb30c3e8fea8cdf12f0a44965d80.jpg?v=1778889350"},{"product_id":"ghostnote-graves-coast-blanc-sauvignon-blanc-semillon-santa-cruz-mountains-ca-2024","title":"Ghostnote - 'Graves Coast Blanc' - Sauvignon Blanc, Semillon - Santa Cruz Mountains, CA - 2024","description":"\u003ch4\u003e\u003ca href=\"https:\/\/www.instagram.com\/ghostnotewines\" target=\"_blank\"\u003e@ghostnotewines\u003c\/a\u003e\u003c\/h4\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe inaugural vintage of Graves Coast Blanc is an homage to the traditional Bordeaux Blanc of Graves, the left bank appellation that established Sauvignon Blanc and SĂ©millon as one of the great blending pairs in wine.\n\nBoth varieties come from Gist Ranch, a roughly 10-acre parcel at 2,400 feet in the northern end of the Santa Cruz Mountains AVA. Organically farmed on steep slopes of sandstone and fractured bedrock, it's a high-elevation, marine-influenced site that holds onto acidity long into the season. SĂ©millon was harvested September 7th, Sauvignon Blanc on the 12th.\n\nThe 2024 was aged 17 months across a range of vessels: stainless steel, 1,000L Slovenian oak botti, cigar barrels, hogsheads, and standard barriques, with no lees stirring. The mix of vessel sizes and materials helps to build texture and complexity. \n\nMeyer lemon oil, White melon, Grapefruit pith, Chamomile, Sandstone, Saline, Nori Paper\n\n260 cases and 12 magnums produced.\n\nServe slightly chilled, around 60°F.\n\n63% Sauvignon Blanc, 37% Semillon\n\nAlcohol 13.9% Alc.\/Vol\n\nResidual Sugar 0.5 g\/L\n\npH 3.25\n\nTotal Acidity 6.0 g\/L\n\nMalic Acid 0.0 g\/L\n\nVolatile Acidity 0.19 g\/L\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGhostnote Wines is Brad Friedman’s small, independent project: naturally made, quietly serious wines with purpose, craft, and a clear point of view.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSauvignon Blanc\u003c\/h3\u003e\u003cp\u003eSauvignon Blanc is one of the world’s most recognizable white grapes, with deep roots in the Loire and Bordeaux. In the Loire, it’s the grape of Sancerre, Pouilly-FumĂ©, and Touraine; in Bordeaux, it often works with SĂ©millon to make both dry whites and great sweet wines. It has also become a major international variety, especially in New Zealand, California, Chile, South Africa, and Austria.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Sauvignon Blanc is aromatic and expressive, often marked by high acidity and a strong sensitivity to climate. Cooler sites bring out citrus, green herbs, grass, and mineral tones; warmer sites push toward tropical fruit and broader texture. It’s usually at its best when freshness is protected and the aromatics stay precise.\u003c\/p\u003e\u003cp\u003eIn the glass, Sauvignon Blanc tends to be vivid, high-toned, and refreshing. Depending on place and style, it can taste of lime, grapefruit, passion fruit, gooseberry, cut grass, herbs, smoke, or wet stone. Good Sauvignon Blanc doesn’t need to be loud — the best versions balance brightness with texture and leave a clean, savory snap.\u003c\/p\u003e\u003ch3\u003eSemillon\u003c\/h3\u003e\u003cp\u003eSĂ©millon is a major Bordeaux white grape and one of the great grapes for both dry and sweet wine. In Bordeaux it’s often blended with Sauvignon Blanc, while in Sauternes and Barsac it forms the backbone of some of the world’s most famous botrytized sweet wines. Australia’s Hunter Valley has also built a singular dry, ageworthy style around it.\u003c\/p\u003e\u003cp\u003eIn the vineyard, SĂ©millon has relatively thin skins and can be susceptible to botrytis, which is either a problem or a gift depending on the wine being made. It usually has moderate acidity and a broad texture, so blending with Sauvignon Blanc can add lift, while careful dry examples rely on restraint and balance.\u003c\/p\u003e\u003cp\u003eIn the glass, SĂ©millon can show lemon, fig, pear, lanolin, beeswax, herbs, and toast with age. Young dry versions can be quiet and citrusy, but the best bottles develop remarkable savory, honeyed, and waxy complexity over time.\u003c\/p\u003e","brand":"Elevage","offers":[{"title":"Default Title","offer_id":48909212680443,"sku":"00077439","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/RgLhucBzTrxKTVs7IiE253I_NUWUW7EICzWUTJpSJLQ.jpg?v=1783048084"},{"product_id":"nebraie-bertum-timorasso-colli-tortonesi-piemonte-it-2020","title":"Nebraie - 'BertumĂš' - Timorasso - Colli Tortonesi, Piemonte, IT - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% organically farmed Timorasso from Terre di Libarna \/ Colli Tortonesi in Piemonte. Hand-harvested grapes are whole-bunch pressed, then spontaneously fermented and aged in stainless steel. Bottled unfined and unfiltered, with no added SO₂.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eNEBRAIE was founded i n 2014 and is a family business.\nIn addition to the vine, we sow and harvest f orage hay, green manure legumes and ancient wheat. The project was born with t he idea of reviving a mountain territory by dedicating to the production and sale of wine in a place where in the past, until the depopulation started in the 60s of the twentieth century, the cultivation of the vine was widespread and in addition to the Timorasso were many varieties of vine, many of which were unknown.\nThe realization of the project was possible through a careful recovery of the family land, respecting the biodiversity and the basics of biodiversity and the principles of organic farming (company certified since 2019 and self-certified since birth).\nThe company is located in Val Borbera in the heart of the Ligurian Apennines but still in the province of Alessandria at an altitude between 450 and 600 meters above sea level.\nThe climate is characterized by cooler temperatures than the nearby hilly areas and by frequent thermal excursions. The area i s ventilated and very often the “marine wind” peeps out, bringing with it the mild temperatures of the sea. To promote biodiversity and life in all its forms, I host 30 hives of bees from a friendly company from which we obtain different types of honey: acacia, thyme, chestnut, wildflower. The company’s surface used as a vineyard is equal to 4 hectares, divided into 3 plots, one of which, NEBRAIE, gives the name to the farm.\nThe vine is the Timorasso, planted in clayey-loam soils, with a considerable presence of texture and moderately calcareous. What characterizes the Terroir is above all the presence in the subsoil of reddish-grey schists and of t he “Savignone” conglomerates, detrital masses consisting of clasts conglomerates, most of them made of rounded clasts of different sizes. Vineyards are all located between 500 and 600 meters above sea level and are exposed to south-west. Their disposition is a rettochino, the planting layout is 0.9 x 2.4 meters and the training system is Guyot.\nThe management of the land has a fundamental importance for me because in order to obtain a real and natural wine, it is necessary to keep alive the humus in the soil and preserve the biodiversity. I do this primarily through the distribution of organic manure pellets and the practice of green manure, that is, the sowing (in alternating rows) of legumes, self-produced ancient wheat and other naturally occurring essences. To these practices, in spring and summer, I combine the aeration\/working of the soil of t he rows not sown. During the season, I periodically mow the inter-row with a chain mower that allows me to protect the soil from summer evaporation t hrough t he cover crop, a sort of mulch. I then mechanically work the under-row with a rotary inter-row mower both to cut the grass and to till the soil.\n\nIn addition to the soil, I pay great attention to the management of the plant, starting with the winter pruning: I apply the Simonit and Sirch method, that is a soft and branched pruning, that allows to give a better balance to the plant over time. The work continues in spring and summer with the green pruning, a word that expresses synthetically many and very important operations: the selection of the right number of shoots and their consequent scaffolding to the row, the stripping to aerate the area of the bunches and in pre-harvest to favor the ripening of the grapes.\nDuring the growing season until the harvest I carry out a series of treatments of coverage with the atomizer consisting only of copper hydroxide and wettable sulfur, both in liquid form. While flavescence is by law kept at bay with pyrethrum. A few days before the harvesting of the grapes, I select some baskets of grapes to create the pied de cuve. Without this ancient technique, natural alcoholic fermentation would be left to chance, with many risks. The grapes are then mellowed. After a couple of days, the indigenous yeasts start the fermentation and usually in a week the must reaches full fermentation. We then proceed to the manual harvesting in boxes in the vineyard.\nTrailer after trailer, I bring the grapes to the cellar where they are subjected to a soft direct pressing to maintain the freshness and integrity of the grapes. The must obtained ends up in steel tanks where if necessary I have the possibility to control the fermentation temperature.\nThe fermentation takes place with indigenous yeasts and after a few days from its start I add the must in full fermentation of the pied de cuve. At the end of fermentation I make a racking in order to keep only the fine lees and, if the vintage requires it, I add sulfur dioxide.\nFrom this moment on, the wine is aged on the lees until the last racking before bottling. The wine is not filtered and doesn’t undergo any oenological practice.\n-Nebraie Website\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Primary Fruit","offers":[{"title":"Default Title","offer_id":48917672362235,"sku":"00077443","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/499d19722cac554dd258fd7f307a7883.jpg?v=1780175866"},{"product_id":"verget-terres-de-pierres-chardonnay-m-con-villages-burgundy-fr-2024","title":"Verget - 'Terres de Pierres' - Chardonnay - MĂącon-Villages, Burgundy, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom a collection of Macon climats: VirĂ©, BussiĂšres, Pierreclos, Vergisson. VirĂ© is more clay-based, while the other three plots are more limestone-dense with some clay. Fermented and aged 4 additional months in horizontal stainless tanks without racking. 10,000 bottles produced.\n86, WK - \"The 2024 MĂącon-Villages Terres de Pierres is floral and exotic, with a medium-bodied, fine-boned palate and a chalky, mouthwatering finish.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eVITICULTURE | VERGET\nBefore being able to spend significant time in the Maconnais, Jean-Marie of Guffens-Heynen was a believer, like many others, that great chardonnay comes from the more serious appellations. He didn't have enough money to acquire vineyards at the time, so he started buying fruit and created Verget in 1990.Verget follows the same ideals as the Domaine wines \" the best wine is made using the best grapes\" they have always only bought grapes in a very meticulous manner. Since 2006, Julien Desplans joined Jean-Marie and oversees all of the vineyards and purchases, while JeanMarie is still supporting with the vilification. By its original approach, Verget is a laboratory of terroirs and a creator of climates which reveals all the aspects, all the nuances and the subtleties of the same appellation. The relationships with the growers are most important, as Verget determines the vineyard management and is often doing the picking.\nVINIFICATION | VERGET\nAs with the domaine wines, the press is a crucial part of the Verget process. Each plot is pressed and vinified separately. During pressing, the person in charge is carefully watching and tasting along the way. The wines are aged on the lees and stirred depending on each cuvee and vintage. Aging is in cement tanks, stainless vats, or barrels and often the final product is a combination. There are unique cement tanks that have an egg shape and are horizontal rather than vertical which allows for natural circulation of the lees\nJulien Desplans' Notes on the 2025 Vintage:\n\"In the MĂąconnais region, the 2025 vintage offered us many excesses: abundant rains, an episode of hail and two heat waves of rare intensity. The rainy winter of 2024\/2025 replenished water reserves, which proved essential for the rest of the season. A mild, dry spring encouraged early budbreak. Cooler weather and rain then persisted until mid-June, complicating flowering and reducing the harvest potential. In early June, hail severely damaged some of our flagship plots. Fortunately, the sun returned, accompanied by the first heatwave at the end of June, which helped to cleanse the vineyards. A more temperate July offered the vines a respite before August brought one of the longest heatwaves ever recorded. Ripening accelerated, and the berries remained small, concentrating sugar and acidity. We began the harvest on August 23rd to preserve the acidity of the sunniest grapes. They ended on September 11 after an alternation of dry and rainy days, which shaped very varied aromatic profiles with a taste quality that was always there.\n\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":"Thatcher's Wine","offers":[{"title":"Default Title","offer_id":48946123833595,"sku":"00077451","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79efb42af2304754ca65d4f8bda26e77.jpg?v=1780612195"},{"product_id":"fabien-jouves-haut-berba-gros-manseng-petit-manseng-occitanie-fr-2024","title":"Fabien Jouves - 'Haut Berba' - Gros Manseng, Petit Manseng - Occitanie, FR - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA screaming bottle and a true representative for the potential for world class quality white wines in the Cahors and SW of France. Just a perfect bottle to understand and unpack the Manseng grapes. \nAll old vines and just electric\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eRegion: Occitanie\nGrape: Petit Manseng, Gros Manseng\nVineyard Size: 21 hectares\nSoil: clay, limestone\nAverage Age of Vines: 25 years\nFarming: biodynamic\nHarvest: by hand\nWinemaking: whole cluster, spontaneous fermentation in stainless steel with indigenous yeasts\nAging: 12 months in neutral oak\nFining: none\nFiltration: none\nAdded S02: 15 mg\/L\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (an Occitan word meaning limestone plateau), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares.\nFabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations.\nFabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvĂ©es is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvĂ©e.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":48961220378875,"sku":"00077460","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7T68qSUS_nQHwQjG0_heZbzz-l18OfVXSh4eNKRhK_M.jpg?v=1781992326"},{"product_id":"celler-9-blanc-1r-xarel-lo-macabeau-taragona-catalonia-es-2024","title":"Celler 9+ - 'Blanc 1r' - Xarel-lo, Macabeau - Taragona, Catalonia, ES - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrapes (2025): 75% CartoixĂ  (aka Xarel-lo), 25% Macabeu\nVineyards: certified organic. Sandy loam soils\nMaking of (2025): Grapes are destemmed and pressed. After settling (debourbage) for 24 hours, the clear must is racked into stainless steel tanks, where it ferments naturally for 18-20 days at low temperatures. The wine spends 9 months in tanks with weekly lees-stirring (batonnage) to obtain a lush, smooth texture. No fining or filtration, no sulfur added.\nPersonality (2025): Nuances of quince and honey accompany the usual yellow peach, apricot and tropical fruits like pineapple, lychee and papaya. Generous, well-structured palate with zesty citrus freshness. A wine to enjoy every day, on its own or with light dishes like salads, fish, or vegetables.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eConsciously Catalan\nLocation: La Nou de GaiĂĄ, Tarragona province, Catalonia, Spain\nOwner \u0026amp; winemaker: MoisĂšs Virgili\nVineyard area: 19 hectares (out of the total 35ha farm) across 14 different plots, estate-owned or in long-term rental + occasional fruit purchase\nVineyard management: organic-certified (by CCPAE – Catalan Council of Organic Production), regenerative and biodynamic practices \nSoils: diverse depending on the given vineyard, mostly sandy loam, calcareous and light soils\nMain varieties: CartoixĂ  (aka Xarel.lo), CartoixĂ  Vermell (aka Xarel.lo Rosado), Macabeu, Garnatxa\nWinemaking: Spontaneous fermentation only. No fining or filtration, no sulfur added\nAnnual production (approx): 75,000 bottles\n\n- The Celler 9+ vineyards are located only a few kilometers from the Mediterranean coast and benefit from its warm and mild climate – there’s enough rainfall, and the constant breeze called Marinada cools off and dries the grapes, helping them to stay healthy and ripen evenly.\n- The farm focuses on indigenous grapes and maximum sustainability. As Celler 9+’s winemaker asserts, “Our philosophy is that the future will be environmentally friendly and sustainable 
 or there won’t be one at all.”\n- Besides grapes, MoisĂšs’ farm also cultivates other traditional Mediterranean crops like olives, carob and grain.\n- The name Celler 9+ refers to Nou de GaiĂ , the village where the winery is located – Nou in Catalan means New and also the number nine. And the plus sign symbolizes positivity and the will to grow. \nMoisĂšs Virgili is a farmer born and bred – coming from a farming family in La Nou de GaiĂ , a small town near the city of Tarragona some 60 miles south of Barcelona, he grew up surrounded by vineyards, olive groves and carob trees. Since childhood, he’s dreamed of having a winery showcasing this unique Mediterranean heritage while working as naturally as possible. \n“We believe that making organic, sulfite-free wines is more than a whim or an invention, but a necessity,” MoisĂšs explains. “The pollutants that are present not only in the air we breathe, but in everything we eat, the clothes we wear, the materials we use make us sick, weaken us, make us vulnerable. Going back to the origins is part of this process of change: cultivating the land with respect, making wines by listening to them, opening the senses to those around us.”\nMoisĂšs studied enology and then gathered experience all around the world, from Chile to South Africa, or other cellars located in different areas of Catalonia: Priorat, PenedĂšs or Conca de Barber. In 2010, in the midst of an economic crisis, he finally decided to launch himself into the adventure. Celler 9+ was born with the idea of developing a diverse range of wines expressing indigenous grapes like CartoixĂ  (the local name for Xarel-lo, the classic Catalonian grape) or Sumoi. \nWhat started as a garage operation with the support of MoisĂšs’ friends and family gradually flourished into a 35-hectare operation, half of which is dedicated to vines and the other half to a mix of olives, grains and carob trees. Everything is farmed organically – “Our philosophy is that the future will be environmentally friendly and sustainable 
 or there won’t be one at all,” MoisĂšs says solemnly – and uses many regenerative and biodynamic techniques.\nThe soils are fertilized for four months with plant infusions and matured manure from a nearby dairy farm. Biodynamic preparations 500 and 501 as well as other immunizing concoctions are used in order to improve plant and soil health: “I don’t consider us a biodynamic cellar; we’re closer to the regenerative farming philosophy. But the label is not important, what matters is that we continuously search for techniques to reverse climate change, striving to restore the organic matter and biodiversity of the degraded soil.”\nIn the cellar, MoisĂšs applies a similarly common-sense and purist approach: “We’ve always been committed to leaving preservatives behind; we don’t like antiseptics, and that’s why we don’t use sulfur in most of our wines. We strive to make conscious wines so that you can enjoy them with family, friends or all by yourself, without fearing the consequences that a poorly made wine has on you the morning after,” the winemaker laughs. “After all, we’re drinking the wines ourselves. And we seek to make everything fair and balanced. Everything in its right place
”\n-Jenny \u0026amp; Francois Imports\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eXarel-lo\u003c\/h3\u003e\u003cp\u003eXarel-lo is a Catalan white grape and one of the traditional pillars of Cava, alongside Macabeu and Parellada. It has also become increasingly important for still wines and more serious sparkling wines because it brings structure, acidity, and a savory Mediterranean character.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Xarel-lo tends to keep acidity well in warm conditions and can produce wines with notable texture and phenolic grip. Those traits make it especially useful for sparkling wine that needs freshness and backbone, but also for still whites with more substance than simple fruit.\u003c\/p\u003e\u003cp\u003eIn the glass, Xarel-lo often shows lemon, apple, fennel, herbs, almond, hay, and a salty or chalky edge. The best versions are dry, structured, and quietly complex, with a savory finish that makes them very flexible with food.\u003c\/p\u003e","brand":"Jenny \u0026 François","offers":[{"title":"Default Title","offer_id":48972251857147,"sku":"00077466","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7FRDanT13HuV0kCbqZPgsFAei6bAbetzAHm1GTdFY4A.jpg?v=1781992423"},{"product_id":"villa-creek-farmhouse-white-falanghina-grenache-blanc-roussanne-chardonnay-west-paso-robles-ca-2025","title":"Villa Creek - 'Farmhouse White' - Falanghina, Grenache Blanc, Roussanne, Chardonnay - West Paso Robles, CA - 2025","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis wine is so special from our friends at Villa Creek. \nThe initial hit is all white peach and white gummy bears and a touch of perfectly ripe melon. It's got such a silky palate, elegantly laying up on the tongue and giving such a feeling of delicate creaminess and loveliness. This wine is a complete star in a field of pretenders and failed aspirants - a real representative of the potential and current capability of the West Paso ava. \nIncredibly special and something everyone ought to take home. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 2025 Farmhouse White is bright and wildly refreshing, layering chamomile, candied lime, and a cool hint of mint. The palate is gently textured, with crisp orchard fruit and a faint mineral edge carrying through to a long, softly saline finish.\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 RhĂŽne 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\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrenache Blanc\u003c\/h3\u003e\u003cp\u003eGrenache Blanc is the white-berried form of Grenache and an important grape in southern France and northern Spain. It appears in the southern RhĂŽne, Roussillon, Priorat, Terra Alta, and other warm Mediterranean regions, often as part of blends but increasingly as a varietal wine.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Grenache Blanc likes warm, dry climates and can build alcohol easily, so balance depends on farming, harvest timing, and keeping enough freshness. It’s useful in blends because it brings body and texture, but it can become heavy if it loses acidity.\u003c\/p\u003e\u003cp\u003eIn the glass, Grenache Blanc tends to show pear, green apple, citrus, fennel, herbs, and a rounded, sometimes waxy texture. The best versions are not just broad; they have enough mineral or savory tension to stay refreshing. It’s a great grape for white wines that feel Mediterranean without becoming soft.\u003c\/p\u003e\u003ch3\u003eRoussanne\u003c\/h3\u003e\u003cp\u003eRoussanne is a northern RhĂŽne white grape, often partnered with Marsanne but capable of distinctive wines on its own. It takes its name from the russet color the berries can develop when ripe, and it’s valued for aromatic complexity, texture, and ageworthy structure.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Roussanne can be demanding. It’s susceptible to disease, can crop irregularly, and usually needs careful farming to ripen well without losing balance. When it works, it gives white wines with more architecture than obvious fruitiness.\u003c\/p\u003e\u003cp\u003eIn the glass, Roussanne often shows pear, quince, apricot, chamomile, honey, herbs, and a waxy or lanolin-like texture. The best versions are broad but not soft, with savory depth and enough acidity or phenolic grip to keep the wine focused.\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":48972253954299,"sku":"00077463","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b9b5465d3bac509e6c97558ed578cd30.jpg?v=1781281232"},{"product_id":"limited-presale-chantreves-bas-des-ees-aligote-burgundy-fr-2024","title":"Limited Presale - ChantrĂȘves - 'Bas Des Ees' - AligotĂ© - Burgundy, FR - 2024","description":"\u003cp\u003e\u003cstrong\u003ePresale Offer.\u003c\/strong\u003e Reserve bottles now before this small allocation arrives at Satellite. Quantities are limited and presale orders are fulfilled first.\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVariety: AligotĂ©\nTerroir: Close to the village of Marey-les-Fussey, on the border with the Hautes CĂŽtes de Nuits, and surrounded by pastures which is important in limiting mildew pressure. High altitude, 470m.\nViticulture (domaine): Organic with biodynamic methods and phytotherapy (see domaine profile for full details).\nVinification: Crushed, long (6-hour) press cycle, ambient yeast fermentation with pied de cuve, aged for 10-12 months in 228L and\/or 600L barrels, blended and aged with the fine lees in stainless steel tanks for an additional 5-7 months, no fining, occasional light filtration, minimal SO2 addition only if necessary during aging and before bottling\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes CĂŽtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\nFor the AligotĂ© and Pinot Noir, minimal copper is used against downy mildew and low fat milk against powdery mildew. Skim milk is actually is the most effective because the fat in whole milk clogs the nozzles of the sprayer. With Chardonnay, they must spray with a mix of sulfur rather than with milk, but they are able to minimize the sulfur dose by mixing in potassium bicarbonate.\nIn the Hautes CĂŽtes, where the row width is 2.5m, they limit plowing to only around the vines with a lightweight caterpillar tractor. They, thus, leave 1.5m of permanent natural cover crop in the middle of the rows. The other vineyards are plowed by horse by Gilbert Simond, who is a master in his field. He is the most coveted horse plower of the CĂŽte, hired by everyone from Domaine de Montille to Domaine Des Comtes Lafon. The soils are tilled from mid-April to mid-July only, with no tilling for the other 8 months of the year. In mid-July, after the last tilling, they manually sow a mix of 13 different perennial and annual plant species to de-compact the soil and build organic mass for better water retention, increased biodiversity and healthier soil composition. These seeds are all certified organic.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Savigny-lĂšs-Beaune, CĂŽte de Beaune, Burgundy\u003c\/li\u003e\n\u003cli\u003eVarieties: Pinot Noir, Chardonnay, AligotĂ©\u003c\/li\u003e\n\u003cli\u003eViticulture: Their own vineyards are farmed organically, with biodynamic methods (not certified) and phytotherapy (see below). Purchased grapes may be sustainable, organic or biodynamic.\u003c\/li\u003e\n\u003cli\u003eVinification (whites): Grapes are crushed, long (6-hour) press cycle, ambient yeast fermentation with a pied de cuve, aged 12 months in 228L and 600L barrels (very little new oak), no fining, occasional light filtration, minimal SO2 addition only if needed during aging and before bottling.\u003c\/li\u003e\n\u003cli\u003eVinification (reds): 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\n\u003ch3\u003eAligotĂ©\u003c\/h3\u003e\n\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\n\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\n\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\n\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":49009069818107,"sku":"00077479","price":81.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1c740bd19de97a2fc45a88fb7c03c8a5.png?v=1782436154"}],"url":"https:\/\/satellitesb.com\/collections\/white\/limited-offer.oembed","provider":"Satellite SB","version":"1.0","type":"link"}