{"title":"Wine","description":"\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003e🛫 SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e","products":[{"product_id":"cappelletti-americano-rosso-il-specialino-trento-it","title":"Cappelletti - Americano Rosso - \"il Specialino\" - Trento, IT","description":"\u003cp\u003ePRODUCT NOTES: While popular today throughout Italy, the \"Spritz\", a drink combination of this red aperitif with a sparkling wine and\/or soda and a slice of orange, shares a history with Cappelletti in the Triveneto. \u003c\/p\u003e\n\u003cp\u003eCappelletti, the venerable 4th generation creator of this product and numerous other aperitivi and amari, is situated in the heart of the Dolomites near Trento. Legend has it that during the time of WWI, soldiers of the Austrian Empire would order the spritz to enliven and add depth to the local bubbly. This soon became a specialty of the region. \u003c\/p\u003e\n\u003cp\u003eIndeed the the Aperitivo Cappelletti is also called \"Specialino\" and may be the oldest of its style still in production. It offers a vibrant and flavorful profile, complimented by bitter undertones on a traditional wine base. Tasting Notes: Pleasant dry finish from a traditional wine base, Yields a less sweet, more balanced Negroni or Americano.\u003c\/p\u003e\n\u003cp\u003eDid You Know? - The story of the “Spritz” we commonly see in Italy today shares a history with Cappelletti in the Triveneto. This drink is most typically a combination of a red bitter with wine, soda, and a slice of orange. Cappelletti is a true ace for wine-and-beer licensees.\u003c\/p\u003e\n\u003cp\u003eA Spritz ramps up the appetite at lower pour-cost than wine-by-the-glass. For beer bars, Cappelletti combines well with French farmhouse ales or Radler-type beers for intense refreshment. The acidity from Cappelletti’s wine base makes a Negroni drier, and more drying, on the palate, which stimulates the appetite and promotes food and wine sales.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36709809586337,"sku":"00071638","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/SatelliteSB-398.jpg?v=1648080656"},{"product_id":"cocchi-americano-rosa-asti-piemonte-it","title":"Cocchi - Americano Rosa - Asti, Piemonte, IT","description":"Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.\nThe name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.\nProduced according to Giulio Cocchi original recipe, Cocchi Americano is recognized in Asti as the aperitif par excellence – a real piece of history of our town.\nOn its label the original futurist rooster designed in the 30’s and representing his aperitif function (“it awakes the appetite”) as well as one of the symbols of the town of Asti.\nDuring its history, Cocchi has produced some variants to its Aperitivo Americano. The most recent is Cocchi Rosa produced with a base of red wines of Piedmont to which herbs and spices extracts are added, in particular gentian, cinchona, citrus zests and rose petals.\nCocchi Rosa name reminds us that it’s produced with red wines, from which it derives its colour and wild rose notes. Refined with natural extracts of flowers and spices, in particular gentian, cinchona and citrus as per the Americano Bianco but with the addition of saffron, vanilla and rose petals. Its beautiful red colour is completely natural and derives from the wine.\n\n## HOW TO DRINK IT\nThe classic version foresees a cocktail glass with ice cubes, a spray of soda and a zest of rose grapefruit.\nSoda can be pleasantly replaced with ginger beer, lemon soda and tonic water.\nIn its spritz version, Cocchi Rosa is mixed with Brachetto wine and a zest of rose grapefruit or lemon. Garnish it with rosemary.\nThe combination with spirits such as gin, vodka and mescal is particularly positive. Cocchi Rosa is a perfect ingredient for the new trend of “low octane” cocktails, with a low alcohol content.\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36784058106017,"sku":"00071639","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0427-hdr.jpg?v=1603491807"},{"product_id":"t-w-hollister-oso-de-oro-dry-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Dry Vermouth' - Santa Barbara County, CA - NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade from quality white wine, this vermouth is macerated with a unique blend of 12 botanical ingredients, including orange peel, chamomile, and rosehip. Fruit-forward and floral, this dry style of vermouth is enhance by the subtle herbal notes with a long, pleasant finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925326532,"sku":"00071737","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-812.jpg?v=1715975474"},{"product_id":"t-w-hollister-oso-de-oro-red-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Red Vermouth' - Santa Barbara County, CA - NV","description":"We start with white wine, then macerate with a blend of 19 local botanicals, blood orange, chamomile and Hummingbird Sage. Then finish it off with European caramel for that wonderful texture and color.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925359300,"sku":"00071736","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-797.jpg?v=1715975568"},{"product_id":"apiary-self-care-floral-cider-santa-barbara-ca-16oz","title":"Apiary - 'Self Care' Floral Cider - Santa Barbara, CA - 12oz","description":"\u003cp\u003eAn absolutely delicious, slightly off-dry cider with a lovely fizz and infused with a little elderflower, citrus honey, \u0026amp; orange blossom.\u003cbr\u003eDamn delicious!\u003cbr\u003e6.8% abv, 12oz of magic\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43215107031291,"sku":"","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-82.jpg?v=1706060610"},{"product_id":"filipa-pato-3b-blanc-de-blancs-bical-blend-bairrada-pt-nv","title":"Filipa Pato - '3b Blanc de Blancs' - Bical Blend - Bairrada, PT - NV","description":"\u003cp\u003eThe grapes for the sparkling wines are harvested from different locations. The harvest starts already in August to maintain the fresh and fruity character of the grapes. This way we always have the natural acidity which we love. The first fermentation starts with the natural yeast of the grapes. There is no dosage done, so the wine remains dry.\u003cbr\u003eBouquet: Very mineral nose with a certain smokiness due to the limestone soil. It has a distinguished fruity touch of pears (typical Bical) and fennel. After some time in the glass it even reveals thyme and honey.\u003cbr\u003eTaste: The mouth is refined, creamy, relatively smooth and has a present minerality. The middle palate is fruitdriven and the aftertaste is dry and refreshing.\u003cbr\u003eGastronomic Accompaniments: It makes a great companion to a chat with friends even without a meal. It works very well with naturally cooked seafood, poultry, salads and hard cheeses (Comté, Emmental, Gruyère, Parmesan, Queijo da Ilha de São Jorge).\u003cbr\u003eProduction, Vinification technics: The grapes are harvested by hand and pressed very gently. After fermentation in tank with wild yeast we make a second fermentation in bottle - classical method.\u003cbr\u003eOrigin and classification: Vinho de Mesa, white sparkling wine brut nature from Bairrada, Portugal. A very old region of glowing valleys, since centuries known for the production of wines of excellent quality of Cerceal, Bical and Maria Gomes. The rural scenery is dominated by the Caramulo mountain.\u003cbr\u003eSoil\/Climate etc.: Chalky clay midslopes from the Jurassic Inferior with eastern orientation to the sun and a very intense Atlantic influence.\u003c\/p\u003e\n\u003ch2 id=\"bica-43-maria-gomes-29-and-cercial-28-\"\u003eBica (43%), Maria Gomes (29%) and Cercial (28%)\u003c\/h2\u003e\n\u003cp\u003eFilipa Pato and William Wouters is a magical wife and husband collaboration.\u003cbr\u003eOur philosophy is simple: create authentic wines without make-up, they express the true nature of the vineyards from which they come.\u003cbr\u003eWe focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes create soulful wines from vineyard sites with soils, microclimats and aspect ideal for growing our exquisite wine grapes with biodymanic viticultural practices. In the winery we gently handle the grapes, minimal intervention and strict monitoring of the wine allow our grapes to express themselves fully.\u003cbr\u003eUltimately we create \"terroir\" wines by uniting knowledge, art and nature to produce \"withoutmake-up\", each wine with its own character.\u003cbr\u003eFilipa Pato - winegrower in Bairrada. A graduate of the University of Coimbra as a Chemical engineer refined her Winemaker skills doing harvests in Bordeaux, France - Mendoza, Argentina and Margaret River, Australia and with her father Luis Pato, the Baga rebel.\u003cbr\u003eWilliam Wouters - chef\/sommelier\/restaurateur. William comes from a restaurateur family from Antwerp, Belgium. He is a sommelier champion, restaurateur and former head chef of the Belgian national Soccer team on the World cup in Brazil and the European cup in France.\u003cbr\u003eTogether Filipa \u0026amp; William share all their experiences: the love for food and wine, encounters with great wine growers, sommeliers and wine lovers from all over the world and the magical, inexhaustible culture of the World of wine. Today for Filipa \u0026amp; William, Ois do Bairro is the center of their wine universe. They will be happy to share all their passion of food and wine.\u003cbr\u003eDrink local, eat local and ... think global 😉 \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43220763771131,"sku":"00073375","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/80b172d94fbbe9b9382caa79905b08e9.jpg?v=1656177795"},{"product_id":"crush-it-kamp-tal-gr-ner-veltliner-spear-vineyard-santa-rita-hills-ca-2020","title":"Crush It - 'Kamp-Tal' - Grüner Veltliner - Spear Vineyard, Santa Rita Hills, CA - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBackground\nWe chose to source our grapes from Spear Vineyard in Sta. Rita Hills in the heart of Santa Barbara wine country. The vineyard is certified organic and meticulously farmed. Due to the cooler climate in the AVA, Grüner Veltliner grows very well in the Sta. Rita Hills and is planted in many vineyards in the region.\n\nVintage\nThe 2020 vintage started with cooler temps and some late rains in March and April. The slower start proceeded bud break, but the milder temps and low winds facilitated a strong fruit set and ample yields. Due to the\nlow rolling hills the grapes were well protected and ripened through till\nmid-September.\n\nSensory Notes\nNot unlike the Austrian region that this wine is named after, our Grüner Veltliner is unfiltered and unfined. Deep complex yellow in color, the glass is rife with white flowers, white pepper, and yellow apple. Highlighted by a streak of mineral driven acidity, the palate has notes of meyer lemon and a hint of spice. Then it pleasantly rounds out to a bright clean finish.\n\nVinification: Foot stomped and left on the skins for 4 hours. Pressed directly into neutral oak barrels, fermented by native yeasts. No sulfur added through fermentation.\nÉlevage: Aged for 8 months in neutral French Oak barrels, on its gross lies.\n43 Cases Produced\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWant the quick and dirty version?\nWe help people turn wine into a ritual instead of just a beverage. Through astrology, tarot, curated wines, art, and seasonal guides, we make it easier to slow down, tune in, and choose what you’re drinking with intention.\nThe Longer Version?\nWell, that's a much longer story...We originally started in business as Crush It Wine Education. Ultimately we just wanted to teach people about wine in a way that wasn't pretentious, wasn't intimidating and wasn't a boring lecture on soil types. Fun fact, we still want to do that! We're just going about it a different way now. Because while we think wine education is important and that there are so many cool things to learn about wine, we struggled to not make it sound dry at times. And we were quickly becoming disillusioned with the way the industry was moving, or not moving as the case may be.\nWe knew we need to do something different. So we created Blackthorn. Well, Blackthorn version 1.0. A hidden world, a secret society with passwords and hidden clues and a whole cast of characters. It was a fun creative writing exercise. It was not, however, very clear. It got away from us a bit, there were too many moving parts for a two person small business to handle.\nAnd so, we simplified. To this. To the things that actually light us up, and shockingly that turned out not to be endlessly describing what terroir means. Instead, we wanted to put wine into context. We wanted to do something where yes, we could teach you about wines, but in a way that normal people might actually use it. And that context, for us, is astrology and tarot and art.\nYes, a little woo-woo. But also, a fun escape in a time when our world feels like it is literally burning down around us. You can take it as seriously as you want. Go full on witch and embrace your inner power as you dance beneath the light of a full moon. Or just grab a bottle of Clairette Blanche to try with your favorite take out, because when Mercury is retrograde you know you can always use some wine. Have fun with it! Because despite decades of the wine industry portraying itself as serious and complicated and deeply intimidating, we think it actually just needs to be fun. It's just a beverage after all.\nhttps:\/\/joinblackthorn.com\/\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGrüner Veltliner\u003c\/h3\u003e\u003cp\u003eGrüner 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, Grüner 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, Grüner Veltliner often shows citrus, green apple, pear, lentil, herbs, white pepper, and a savory mineral edge. The lighter versions are bright and refreshing; the more ambitious wines can gain weight, spice, and honeyed complexity with age. Its combination of acidity, texture, and savory detail makes it quietly one of the most useful white wines at the table.\u003c\/p\u003e","brand":"Crush It Wine","offers":[{"title":"Default Title","offer_id":43232415908091,"sku":"00073388","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/nHnk0gdgGE-QD9G24wQyQK32uyjiuZebj9Ok4liyfmg.jpg?v=1783724997"},{"product_id":"scar-of-the-sea-rancho-tepusquet-solera-chardonnay-santa-maria-valley-ca-nv","title":"Scar of the Sea - 'Rancho Tepusquet - 'Solera'' - Chardonnay - Santa Maria Valley, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/scar_of_the_sea\" target=\"_blank\"\u003e\u003ch4\u003e@scar_of_the_sea\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera blend of Chardonnay was established in 2014. Its composition is made up of 50% Solera base, built over time from 2014-2019 which have been aged together in 500L barrels and the other 50% is 2020 Old Vine Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time that I am extremely proud of.\nThink salted almonds, lemon cake, \u0026amp; caramelized rock candy | 48 cases produced | 12% alcohol\n---\nScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.  \nThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time.  The ocean’s presence has shaped our way of life along with the climate, soils, and geology of  the coastal vineyards we work with that fall under the spell of her fog each day.  \nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible.  Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.\n\nThe Central Coast offers us the opportunity to live, work, and play by the sea, which is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.\n\nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":43706613956859,"sku":"00073575","price":86.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/f9caa40fc6bcc7d2208b9a305389592f.jpg?v=1663373149"},{"product_id":"claire-naudin-le-clou-34-aligot-burgundy-fr-2020-1500ml","title":"Claire Naudin - 'Le Clou 34' - Aligoté - Burgundy, FR - 2020 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn incredibly rare and wonderful wine made from old vine Aligoté from 6 organically farmed plots around her home. \nThe top wine of the Ferrand-Naudin estate, this wine is amongst the purest and finest expressions of Aligoté in the world. We are so proud to have this allocation back for another vintage. \nThink about the best possible cburgundian chardonnay, then make it better: that's le Clou Aligoté!\n---\nClaire Naudin, Domaine Naudin Ferrand\nBurgundy, Magny-lès-Villers\nThe village of Magny-lès-Villers boasts an exceptional location: it is indeed the only village of the Hautes-Côtes which straddles the boundary between the two appellations of Bourgogne Hautes-Côtes de Beaune and Bourgogne Hautes-Côtes de Nuits. The domain covers about 22 hectares of vineyard, with some prestigious parcels in: Aloxe, Ladoix, Echezeaux, and Nuit St Georges.\n“Many generations of winemakers have built our domain. One after the other, they knew how to work the vine and express the best of the fruit. Each new generation has been a source of renewal and dynamism, of questioning and new projects.”\nClaire had often dreamed of making wine, but needed to come to the decision in her own time. After studying geology and agronomy, she travelled and worked in vineyards in both Australia and New Zealand before returning home.\n“You need to want to become a winemaker, not have it thrust upon you.”\nClaire Naudin officially took the Domaine Naudin Ferrand in 1994, and quickly shaped it to her own personality and style. She believes in sustainable winemaking and refuses standardization, favoring a viticulture and a constant questioning of \"chemical\" practices. She avoids chemicals in the vineyard, not only because they affect soil quality in the long-term and because she feels they are detrimental to the health of vineyard workers.\nShe’s argued with appellation standards for years, feeling that some of the rules are detrimental to the quality of wine. Her wines are deeply rooted in Burgundian tradition and they carry all of her sensitivity, and the promise of a better future. As a woman winemaker and passionate mother of three, she wants to perpetuate what she has received.\n“My wine will no longer be trapped in a ‘small’ label. The ‘Burgundy white grape’ has been drawn down, overused- and even despised by many colleagues who have forgotten how it could still be quite pleasurable. So I will lift this wine up, and I will go beyond what the label would allow me.”\nOver the course of 16 years, Claire has worked hard to implement the following standards:\n    - lower yields\n    - improved trellising\n    - improving the maturity and health of the grapes\n    - sorting draconian when it's not enough\n    - removing unnecessary or disrespectful handling of the soil\nShe works as natural as possible, focusing on sustainable viticulture. She also uses natural yeasts, as opposed to cultured ones, and the cellar is gravity-fed, meaning grapes are not damaged before they ferment. No filtration or fining is carried out, as she prefers to rack the wine a few extra times before bottling. This means fewer traces of additives and a more natural wine.\nAnd while Claire works organically, she’s purposefully not certified. She believes the organic accreditation can lead to a standardization of wine, something she is keen to avoid. Instead, Claire seeks to express her freedom from these designations, embracing her independent spirit and the purest love of her craft.\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eAligoté\u003c\/h3\u003e\u003cp\u003eAligoté is Burgundy’s other important white grape, long overshadowed by Chardonnay but increasingly valued for its freshness and directness. It has deep roots in Burgundy and can be especially compelling when grown from old vines or in limestone-rich sites.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Aligoté generally keeps high acidity and ripens earlier than Chardonnay. It was historically planted in less prestigious sites, but careful growers have shown that it can transmit place and make serious, ageworthy whites when treated with the same attention as more famous varieties.\u003c\/p\u003e\u003cp\u003eIn the glass, Aligoté often shows lemon, green apple, white flowers, herbs, and a chalky or saline edge. It’s usually leaner and more linear than Chardonnay, with a brisk, mouthwatering quality that makes it especially good with simple, salty, and fresh foods.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":43856801300731,"sku":"00073617","price":143.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/dZE_oGKjX815T8ahr4qddeBSmQ0hZsCsCEagYDSYeHA.jpg?v=1786736175"},{"product_id":"underberg-natural-herb-bitters-67oz","title":"Underberg - Natural Herb Bitters - .67oz","description":"\u003cp\u003eA digestive with herbs from 43 countries.\u003cbr\u003eUnwrapped with pleasure, after a good meal, worldwide. Simple ingredients, complex character. Explore the herbal flavor of Underberg, the Rheinberg herbal digestive enjoyed for 175 years.\u003cbr\u003eSelected aromatic herbs from 43 countries are essential to Underberg’s all-natural recipe. Underberg contains only water, alcohol, and herbal extracts. There are no other ingredients, and more specifically, no additives!  Underberg is therefore much more than a simple bitter or amaro - Underberg is unique and inimitable.\u003c\/p\u003e\n\u003cp\u003eThe recipe and processing methods have been secrets held and guarded by members of the Underberg family, since 1846. This experience and knowledge regarding how to carefully extract the valuable herbal essences from 43 countries and how to turn them into an aromatic drink has been safeguarded by the SEMPER IDEM secret process. This is followed by several-month long maturation periods in casks made of Slovenian oak. 4th and 5th-generation members of the Underberg family carefully and deliberately select herbs from 43 countries.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"1 Bottle","offer_id":44341836775675,"sku":"","price":3.0,"currency_code":"USD","in_stock":true},{"title":"12 Bottle Case","offer_id":44341836808443,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_5146-hdr.jpg?v=1675118429"},{"product_id":"julien-sunier-gamay-fleurie-beaujolais-fr-2020-1500ml","title":"Julien Sunier - Gamay - Fleurie, Beaujolais, FR - 2020 - 1500ml","description":"\u003cp\u003eSite \u0026amp; Vines: Up until 2018 vintage: 1.85 ha in the place called \"Niagara\" and 2 ha additional parcels. Niagara is the original parcel Julien started to farm in 2008 and has 80-120+ year old vines on sheer pink granite, oriented south. At 570 meters it is one of the highest elevation Cru sites and also one of the most difficult to farm.\nStarting with 2018, Fleurie will come from 2 complimentary parcels - the lower lying \"Grand Très\" which will bring roundness \u0026amp; a generosity of fruit and the higher elevation \"la Tonne\" (450 meters) which sits on an exceptional granite base and will bring freshness, acidity and depth of minerality. Steeply sloped, this parcel is impossible to mechanize and will be worked by hand.\nWinemaking \u0026amp; Aging:   Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D'Or.\nAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost. Minimal sulfur at bottling.\nNotes:  Julien's Fleurie always has an elegance and filigreed quality to it, in more classic vintages it is often like licking floral tinted granite.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45473568194811,"sku":"00074898","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/431d8618aaae27a2670f59aa851bd479.jpg?v=1711679636"},{"product_id":"phelan-farm-savagnin-chardonnay-cambria-san-luis-obispo-county-ca-2021","title":"Phelan Farm - Savagnin, Chardonnay - Cambria, San Luis Obispo County, CA - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis is a wine that stopped me in my tracks. I stopped dead in the middle of tasting and just considered that the liquid in my mouth was amongst the most delicious things I had ever tasted. \n\nRaj Parr's team in Cambria is doing something so special with complete and utter focus on making things that are good. Good for the lad, good for the people, good for their mouths. It's a crazy good project and I can vouch personally that the cost of admission for this wine is low for the quality in the bottle. \n\nGanevat from California. I can't think of a more relevant comparison. It's exceptional and we have a single case. Don't miss it. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe roots of Phelan Farm stretch back to the founding of the Phelan family homestead a few miles from the Pacific on Steiner Creek in 1851, just after California became a state. Inspired by his land’s potential to grow great grapes, Greg Phelan planted Chardonnay and Pinot Noir vines on their own roots in 2007, choosing four sites within the farm best suited to viticulture.\n\nMy introduction to Greg and Phelan Farm ten years later sparked a new vision for the vineyards focused on creating a healthy ecosystem for the vines through regenerative farming practices. To support this model, I focused on diversifying the vineyards with a selection of cool-climate vines from all over Europe—particularly the Jura and Savoie—while retaining many of the original plantings. Today, through some of the varietals may be different, the vineyards all retain their original names to pay homage to the Phelan family.\n\nPHELAN FARM GEOLOGY SUMMARY\nby Brenna Quigley\nThe vineyards at Phelan Farm are nestled along the narrow banks of Steiner Creek, which separate two distinct geologic terranes on either side of the drainage.\nA steep ridge, with a sheer vertical cliff face looms over the vineyards on the south side of the creek. This entire ridge is made up of the hard, white, fine-grained Cambria Felsite. This is a mysterious ‘felsic’ volcanic rock, somewhere between rhyolite and tuff. The Cambria felsite is hard and sharp, causing it to form the dramatic cliff face that defines Phelan Farm. The volcanic event that formed the Cambria felsite is related to the volcanism that formed the 9 sisters of SLO County, and represents the short-lived volcanic event that shaped this area approximately 20 million years ago (Oligocene).\nThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mélange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mélange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mélange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\nThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mélange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\nRock unit descriptions from USGS Map Descriptions (2014).\nSANTA LUCIA RANGE BLOCK\nCambria Felsite (Oligocene) White, welded, vesicular feldspar-quartz-pumice tuff; laminated, thick-bedded quartz-feldspar-biotite tuff (some euhedral biotite); and white and gray, hard rhyolite and dacite felsite. East of the map area (Cypress Mountain 7.5 ́ quadrangle), in roadcuts along Highway 46, this unit also includes black-weathering maroon amygdaloidal basalt with green serpentinite(?) xenoliths and green mineralization, white-weathering green tuff including lenses of silicified breccia, obsidian and flow-banded gray glassy rhyolite, and greenish-gray tuff breccia with boulders of red jasper. See Ernst and Hall (1974) for a detailed description of this unit. The felsite has been correlated with the Morro Rock-Islay Hill intrusive\/volcanic complex southeast of the map area (Ernst and Hall, 1974), which has yielded K-Ar ages between 22.7±0.9 and 28.0±1.0 Ma (Turner, 1968; Hall and others, 1966; Buckley, 1986) and more recently an 40Ar\/39Ar age of 26.5–27 Ma (cited in Cole and Stanley, 1998). Ernst and others (2011) used U-Pb ages from zircons to date Cambria Felsite at 27 Ma. The Oligocene age is consistent with stratigraphic position beneath the fossiliferous Vaqueros Sandstone and correlation with the Oligocene rocks to the southeast\nFRANCISCAN COMPLEX\nKfm Mélange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mélange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mélange in the map area\n\nWe acknowledge with deep respect that we are only the latest in a long line of stewards of this land. The known human history of our part of the Central Coast begins with the indigenous peoples who thrived in small communities for thousands of years, fishing, hunting and gathering food in the forests that once blanketed this land. Their descendants today call themselves Te'po'ta'ahl or, “People of the Oaks,” in honor of their ancestors’ staple food of acorns. They actively managed the landscape to better provide for their needs, using controlled burns to clear the ground beneath nut-bearing trees and cultivating food and medicinal plants near villages. An important coastal community, located on Santa Rosa Creek near today’s Cambria, was called Tsetacol. Their way of life changed dramatically in the late 1700s with the arrival of Franciscan Friars seeking converts to Christianity on behalf of Imperial Spain. The nearby Missions of San Luis Obispo and San Miguel Arcangel, constructed and maintained with coerced native labor, housed the first vineyards planted in today’s San Luis Obispo County. Wine for sacramental and commercial purposes was made from a vine, now known as Mission, imported to the Americas in the 1600’s from the Canary Islands and still grown in California today.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSavagnin\u003c\/h3\u003e\u003cp\u003eSavagnin is one of the Jura’s defining white grapes and a variety with deep roots across the alpine and eastern French wine world. It’s best known for its role in sous voile wines and Vin Jaune, but it can also make vivid, dry, topped-up whites with real tension and character.\u003c\/p\u003e\u003cp\u003eIn the vineyard and cellar, Savagnin is valued for acidity, structure, and its ability to carry both oxidative and non-oxidative styles. Under flor-like veil aging it develops the nutty, curry-spice, saline complexity associated with classic Jura; made ouillé, it can be bright, mineral, and direct.\u003c\/p\u003e\u003cp\u003eIn the glass, Savagnin can show lemon, green apple, quince, walnut, curry leaf, smoke, salt, and firm acidity. The best examples are intensely savory and food-friendly, with a mountain-wine clarity that can feel both rustic and precise.\u003c\/p\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45704400306427,"sku":"00074979","price":109.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/17620347ccec0bf1b0fc610e8ba260bd.jpg?v=1712968608"},{"product_id":"paolo-bea-rosso-de-veo-sangiovese-blend-montefalco-umbria-it-2018","title":"Paolo Bea - 'Rosso de Véo' - Sagrantino - Montefalco, Umbria, IT - 2018","description":"\u003cp\u003e“Rosso de Véo” is a selection of the Bea estate’s younger Sagrantino vines, principally from the Cerrete vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. The wine is not filtered. Production varies depending on vintage … 9000 bottles were produced in 2005, the first year this exclusively Sagrantino-based cuvée was created.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eBea’s wines remain singular—boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients.\n\n\u003c\/p\u003e\u003cp\u003eReferences in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. Azienda Agricola Paolo Bea is a classic Italian fattoria, producing wine, raising farm animals for trade and home consumption, and working the land to produce olives, fruits, and vegetables. At the time Neal began working with the family in the late 1980s, a young and ambitious Giampiero Bea was learning the ropes alongside his father Paolo—a through-and-through farmer with an Umbrian dialect so thick as to be nearly incomprehensible to outsiders. Paolo produced shockingly expressive wines using a bare minimum of technology, and while these staunchly old-school wines were out of step with the modernization-happy Italian trends of the 1980s and 1990s, they resonated deeply with Neal and with our clients—and they continue to do so decades later. Giampiero has long been at the helm of Azienda Agricola Paolo Bea, and his commitment to healthy farming and low-intervention cellar work has made him a pillar in the Italian natural wine community. But it is Paolo’s approach—so bred-in-bone as to seem instinctual—that guides the estate to this day, given voice and definition through Giampiero’s remarkable work.\u003c\/p\u003e\n\u003cp\u003eFARMING\u003cbr\u003eCertified organic, some biodynamic practices\u003cbr\u003eTREATMENTS\u003cbr\u003eCopper-sulfate only, cover crops sown between the vines\u003cbr\u003ePLOUGHING\u003cbr\u003eAnnual ploughing to promote vineyard health\u003cbr\u003eSOILS\u003cbr\u003eLimestone-clay and gravels\u003cbr\u003eVINES\u003cbr\u003eTrained in Cordon (Arboreus vines are trained up trees), vines for Pipparello and Cerrete are at least 20 years old. San Valentino vines are 50 years old. Vines for Arboreus and Lapideus are over 80 years old\u003cbr\u003eYIELDS\u003cbr\u003eControlled through severe winter pruning and debudding\u003cbr\u003eHARVEST\u003cbr\u003eEntirely manual, late September to late October\u003cbr\u003eSOURCING\u003cbr\u003eEntirely estate fruit\u003cbr\u003eFERMENTATION\u003cbr\u003eAfter total destemming, wines ferment spontaneously in stainless-steel tanks without temperature control. Cuvaison lasts 35-60 days\u003cbr\u003eEXTRACTION\u003cbr\u003eRed wines see punchdowns during fermentation\u003cbr\u003eCHAPTALIZATION\u003cbr\u003eNone\u003cbr\u003ePRESSING\u003cbr\u003eVertical basket press\u003cbr\u003eMALOLACTIC FERMENTATION\u003cbr\u003eSpontaneous, following alcoholic fermentation\u003cbr\u003eÉLEVAGE\u003cbr\u003eWines age between 12 months and 5 years in stainless-steel tanks and large Slavonian oak botti\u003cbr\u003eEXTRACTION\u003cbr\u003eWines remain on their fine lees until assemblage prior to bottling\u003cbr\u003eCHAPTALIZATION\u003cbr\u003eAll wines are unfined and unfiltered\u003cbr\u003ePRESSING\u003cbr\u003eApplied only at bottling if necessary, with 40-55 mg\/l total sulfur\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45942585491707,"sku":"00075358","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6cc7a6e16bd1c3c8733187b5acc41967.jpg?v=1715385910"},{"product_id":"bitoque-en-tinaja-negra-criolla-camargo-cinti-valley-bo-2022","title":"Bitoque - 'En Tinaja' - Negra Criolla - Camargo, Cinti Valley, BO - 2022","description":"\u003cp\u003eNegra Criolla Tinaja 100% Negra Criolla (aka Listán Prieto or País) from 100-200-year-old untrained, ungrafted vines that climb up the sides of the local Pink Peppercron trees. The soils are sand and the vines are at 2300-2400m. Grapes were harvested by hand, destemmed and fermented in ancient clay tinajas without temperature control. After fermentation, the wine was moved to rest for 4 months in a 500L steel tank and bottled without fining, filtering, or sulfur addition 4 months later.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThree hours into the mountains from the southern city of Tarija en route to Potosi, the Cinti Valley is among the highest growing regions in the Americas. Located in the Andean region in the southwest of Bolivia at 2400 meters above sea level, many of the country's vineyards grow in locations more than a mile high. The land-locked country is home to a huge variety of terrain and climates with a high level of biodiversity. It is partly due to this difficult terrain that Bolivia’s wine production has yet to catch up to other countries in South America, and mostly that conventional wineries choose to grow and produce international varietals that are not indigenous to the land. When the Spanish colonized Bolivia, they left behind vines of Negra Criolla and Moscatel de Alejandria. Even after the war, the Spaniards returned in an attempt to take the vines back, yet they were unsuccessful. \nToday, these ancient ungrafted vines are farmed by local farmers. The vines climb up the abundant Pink Peppercorn (Schinus molle) trees, whose canopies protect them from the intense, high altitude sun. The dry climate and the age of the hardy, well-adapted vines make chemical treatments and heavy pruning unnecessary. Bitoque focuses on these old vines to produce Negra Criolla (also known as Listan Prieto in the Canary Islands or Pais in the Western Hemisphere), Moscatel de Alejandria, and an indigenous natural hybrid cross of the two known as Vischoqueña. In the cellar, the wines are made simply and without machines; macerations are short, alcohol levels are low, and no additives are employed. \nBitoque began as a collaborative effort with Alejandro’s late father Herland Medina, a Bolivian native, who searched for ancient vineyards that met Alejandro’s specifications. After searching for vines that met their requirements, they discovered that there was a bounty of old vines to work with. The project began in 2018 with its first vintage in 2019.\nAlejandro Medina is the Owner and Managing Partner at Bibi Ji, Santa Barbara’s first modern Indian restaurant and natural wine bar, JuiceBox, a low-intervention wine distribution company in Colorado, and makes his own wine in Bolivia under the label Bitoque. Having traveled to Bolivia since a newborn, it is the inspiration from his homeland to make these wines and share them with the world. Bitoque is the first natural wine from Bolivia to come to the US after years in the making. \nHaving grown up in Santa Barbara, he has strong ties to the region and its food and wine industry. At just 38 years old, Medina has become a fixture in the local Santa Barbara restaurant community. In 2018, Medina partnered with James Beard award-winning sommelier Rajat Parr to open Bibi Ji, a restaurant offering an approachable and modern twist on traditional Indian cuisine, in Santa Barbara. The now Michelin-recognized and critically acclaimed restaurant opened in February of that year. The wine program reflects the beliefs and ideologies of the two, only offering rare, honest, and non-intervention wines. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46396831826171,"sku":"00075567","price":63.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f6e1727a84e69405eb677a860fb8ea7e.jpg?v=1723584231"},{"product_id":"ashkahn-avila-bassi-vineyard-pinot-noir-avila-beach-slo-coast-ca-2023","title":"Ashkahn - 'Avila - Bassi Vineyard' - Pinot Noir - Avila Beach, SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThink about the coldest beach you've ever been to. Imagine the smells, the crisp chill in the air, the daunting fog lingering off the shore, the scent of kelp and tide pools waft by... someone is mashing cherries on the beach. The flavors marry in your mind, you salivate in the saltiness of the imagined fruit. That's Bassi Pinot from Avila Beach. For our money: the coldest most coastal commercial vineyard in CA. IT IS EXTREME AND IT IS AWESOME! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Legend!!!\nASHKAHN (pronounced ash-con) is the multidisciplinary studio \u0026amp; company of artist to the stars, stationery prince, wine maker, and all around bon vivant, Ashkahn Shahparnia. He lives and works in Los Angeles CA. \nSome of his interests include: bananas, the movie Amadeus, tequila, Charles Bukowski, John Coltrane and Melissah. He has been featured in Interview Magazine, Paper Magazine, The New York Times \u0026amp; Taschen to name a few. In 2011 he was nominated by Print Magazine’s prestigious Top 20 Under 30. Ashkahn also has a line of greeting cards and stationery that is sold in more than 500+ stores worldwide. He recently released his first wine, a 2020 Chardonnay named \"LOU\".\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46523889451259,"sku":"00075643","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e9cad4d1f3970e868d864a78b5e0fbd.jpg?v=1726876666"},{"product_id":"djuce-juicy-orange-gr-ner-blend-burgenland-at-nv-1500ml","title":"Djuce - 'Juicy Orange' - Grüner Blend - Burgenland, AT - NV - 1500ml","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/djucewines\" target=\"_blank\"\u003e\u003ch4\u003e@djucewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOnce you open that tap there is an almost endless stream of ethereal tropical fruits. Lychees and pineapple are joined on the pallet by apricots and orange. A mouthwatering and extremely juicy wine served in the most convenient and sustainable packaging in the Djuce universe.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDjuce is a liquid powerhouse of top European wines, minimised carbon footprint, and new wine experiences. Welcome onboard.\nWe drink our cans on crowded subway trains and in the back of Ubers, decked out in ski boots and lounging on sun-soaked balconies, through buzzing dinner parties and quiet Tuesday nights, from Tokyo vending machines and during audio-based tastings, with Chinese takeout and mixed into excellent cocktails, during road-trip park-ups, afterparties and first dates, on rooftops at 3am, at the 16th hole on the golf course, in Google Hangouts with the camera off, when the kids have finally fallen asleep, and poured into a glass whenever we feel like it.\nCheers!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":46734402158843,"sku":"00075796","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9be822d165b6f1fe17568c906b9537c6.jpg?v=1732581888"},{"product_id":"jamiee-motley-argillet-mondeuse-rancho-coda-vineyard-sonoma-ca-2021","title":"Jamiee Motley - 'Argillet' - Mondeuse - Rancho Coda Vineyard, Sonoma, CA - 2021","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/jaimeemotleywines\" target=\"_blank\"\u003e\u003ch4\u003e@jaimeemotleywines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredibly precise and driving red that marries a little bit of blue fruit with a mountain of minerality, light bodied, boney structure, and elegance.. It's a serious wine. A wine that will age, and a hell of a great pairing for our March Wine Club with Domaine Labée Mondeuse. (This is the more serious of the two... somehow Jaimee pulls the Haut Savoie right out of Sonoma Valley. Wow)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Practicing Organic\n- 100% Mondeuse\n- Rancho Coda Vineyard (Sonoma County AVA)\n- Sedimentary Sonoma formation soils\n- 800 ft. elevation\n- Native yeast fermentation in stainless steel tanks\n- 100% whole cluster\n- Aged 18 months in neutral 500L Stockinger barrels\n- 12% abv\n\n\u003c\/p\u003e\u003cp\u003eVinous\u003cbr\u003eScore: 92\u003cbr\u003eDate: 2023-06-01\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJaimee’s career in wine began on the restaurant floor—most notably at San Francisco’s RN74, a wine bar that defined a generation (of wine professionals and wine drinkers alike) and a space in which many of today’s prominent voices in wine were first cultivated under Rajat Parr. Her studies continued in harvest-time cellars of both the Northern and Southern Hemispheres, and in 2015, she began working as an assistant winemaker at Pax Wine Cellars.\u003cbr\u003eAnd it was here in Pax Mahle’s winery that her own eponymous endeavor took shape. Host to six small wineries (including our own Pax and RAEN), the Pax cellar in Sebastopol fosters many of the ideals that drive today’s most exciting projects: curiosity, intrepidness, rigorous experimentation, and, of course, healthful and responsible winemaking and wine-growing. It is a space that hums with collaboration but rewards independence.\u003cbr\u003eAt present, Jaimee works with three varieties: Chenin Blanc, Mondeuse, and Cabernet Sauvignon (an autumn release). Sharing a winemaking space has allowed her to turn her focus toward wine-growing, with the ultimate intention to acquire vineyards of her own.\u003cbr\u003eMost poignantly, Jaimee’s work reminds us that California wine is not one thing—and never has been.\u003cbr\u003eIt is thought-provoking and joyful. Each glass poured is a retelling of history: of a variety; a vineyard; and an industry that has navigated Prohibition, the tumult of consumer trends, drawn and redrawn borders, and more than one pandemic. And it is a prism—a projection, at once, of a time and place and a winemaker’s hand.\u003cbr\u003eWhat’s more, a given variety (say, Mondeuse or Chenin blanc) has likely confronted a varied and meandering history—its genetic code the constant. Mondeuse, for one, spent the late-19th century hidden beneath a brand name – Crabb’s Black Burgundy, named for Hiram Crabb, founder of To-Kalon and steward of the country’s largest collection of vinifera – and beneath that, a mislabel as Refosco. For much of the 1980s, Chenin Blanc was the most widely-planted white variety in California—ceding this title to Chardonnay. It simultaneously thrived as a nameless contributor to mass-produced jug wine and as an early varietally-designated offering (in various styles) from the likes of Chappellet, Chalone, Durney, and Sterling.\u003cbr\u003eJaimee’s work has the uncanny ability to encompass the pioneering spirit of California—ever-constant throughout the viticultural history of California, and present still in today’s exceptional new entries. From Mendocino to the Sierra Foothills to Santa Maria, her wines sensitively revisit two oft-forgotten varieties of California and provide expressions faithful to the fruit and its origins. The wines are at once classic – nuanced, alluring, resolute – and all her own.\u003cbr\u003e-Skurnik Wine Imports\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46938611679483,"sku":"00075885","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5bc4255b49e0ba9b738907babe121e84.jpg?v=1739931075"},{"product_id":"julien-sunier-gamay-regnie-beaujolais-fr-2022-1500ml","title":"Julien Sunier - Gamay - Régnie, Beaujolais, FR - 2022 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003ePerfect brunch\/lunch red by one of my fave Bojo producers. Julien's wines bridge the serious with the fun and it's all built on a magic terrace of great, honest farming and minimal intervention. Super fun, sexy, and exciting. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSite \u0026amp; Vines: 3 ha of old vines on sandy granite, at the foot of the Côte de Py, just outside of Morgon.\nVinification \u0026amp; Elevage:  Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. Partial carbonic fermentation. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.\nAging: aged primarily in neutral French barrels, occasionally with a small percentage of concrete. \nNotes:  A prime site for the often overlooked Cru of Régnié, which gives a certain depth of character and presence to the wine vintage in and vintage out. That said, Régnié remains the most immediately approachable of Julien's 3 crus with a certain softness and upfront juiciness. \n---\nCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCertified Organic\nDijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.\nThe winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long \u0026amp; slow ferments, a delicacy of flavor and extraction, and a elegance vintage in \u0026amp; vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.\nJulien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien \"what this wine stuff was all about\". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.\nJulien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47045013242107,"sku":"00075964","price":99.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1453.jpg?v=1743213554"},{"product_id":"domaine-laustral-pourpre-cabernet-franc-chenin-blanc-grolleau-gris-loire-valley-fr-2021-1500ml","title":"Domaine l'Austral - 'Pourpre' - Cabernet Franc, Chenin Blanc, Grolleau Gris - Loire Valley, FR - 2021 - 1500ml","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn incredibly subtle and elegant - if unusual - blend. A 'Super Loire' of Chenin, Cab Franc, and Grolleau Gris. Not the typical suspects when you think of a Loire blend! \nWe've got red, we've got white, we've got in between! All with time blended together aging quietly in a single amphora. It takes on the subtle clay texture of the vessel. \n\n\u003c\/p\u003e\u003cp\u003eChillable or not, the wine is so elegant and loves to be at a cellar temp at most. \u003c\/p\u003e\n\u003cp\u003eThink crushed strawberries and the most wonderful cherries - a little black tea, a soft lingering hint of drying hay in a loft (but no horse to be smelled!). This wine is. a. total. delight. \u003c\/p\u003e\n\u003cp\u003eSomewhere on the light side of perfectly elegant red - with a texture that somehow leans skin contact white. \u003c\/p\u003e\n\u003cp\u003eWe really love it and got the last 5 bottles of the vintage in CA! When it's gone, it's gone!\u003c\/p\u003e\n\u003cp\u003e✌️\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLaurent is originally from the Alps, and Pauline from Brittany. They met at engineering school; he is a land-surveyor and Pauline a plastic and materials engineer. They worked for one year as engineers in France but we were not very happy stuck in front of a computer.\u003cbr\u003eThey travelled and worked in Australia in different farms and in a winery on the west coast. This is where they fell in love with wine, and where the name L'Austral comes from.\u003cbr\u003ePauline then studied in Burgundy to become an enologist; during which time Laurent was a ski instructor during winter and sailing instructor during summer to fund the project.\u003cbr\u003eDuring her first internship, Pauline worked with Mélaric, who introduced them to Françoise and Philippe Gourdon in Le Puy-Notre-Dame, who in turn had vines to lease.\u003cbr\u003eThey now work the parcels of Amandiers, 253 and Vigneaux.\u003cbr\u003eThe local Tuffeau (fossil-rich limestone) characterises the wines as well as the local architecture, vineyards typically being clay topsoil with Tuffeau underneath.\u003cbr\u003eThe weather systems coming in off the Atlantic are forced upwards by the Mauges hills to the West of Anjou. This causes a rain shadow which gives Saumur more of a continental climate. Le-Puy – being practically the most southerly point – averages less than 200mm\/year. The elongated growing season this allows enables the wines to achieve ripeness.\u003cbr\u003e-Wines Under the Bonnet\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47045175935227,"sku":"00076120","price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1451.jpg?v=1743213571"},{"product_id":"hoss-cider-westering-sparkling-cider-california-usa-nv","title":"HOSS Cider - 'Westering' - Sparkling Cider - California, USA - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\n\u003cp\u003eOur favorite California cider -  from historic orchards - fermented bone dry - with a full character of an old-school cider. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003e“Westering” is a blend of late harvest apples and 2+ year aged cider to create a rich, ultra-dry, rich, cider with notes of savory caramel.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe story is in the name: \u003c\/span\u003e\u003cspan\u003eHOSS\u003c\/span\u003e\u003cspan\u003e stands for \u003c\/span\u003e\u003cspan\u003eHistoric Orchard Stewardship Society\u003c\/span\u003e\u003cspan\u003e. The word “hoss” is also old-timey rural slang for a strong, dependable horse or a person you can count on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur apples come from historic, dry-farmed orchards that thrive without irrigation. Every gallon of juice is pressed without drawing a single drop from California’s fragile water table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou do not need the backstory to enjoy HOSS. If you're curious, our values are simple: stewardship over extraction. Progress is not always about invention; it is about caring for the abundance already around us. By preserving these established orchards, we are building a project rooted in sustainability, resilience, and respect for the land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHOSS Cider\u003c\/span\u003e\u003cspan\u003e is a natural, dry hard cider made without chemical fertilizers or sprays. A gluten-free alternative to beer, HOSS is lower in alcohol than most wines, has a low glycemic index, and contains no added sulfites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe collective at RD Winery is a group of over a dozen various wine, cider, and beer producers that share a communal space, both to support camaraderie in the area and to bolster small businesses. The space is intended to help launch smaller brands and to give existing producers the freedom to pursue unusual or distinctive projects, creating an environment that allows for creativity and expression in all forms of fermentation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47050913775867,"sku":"00076123","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ad834c7cdcbc796ca741389eee480c09.jpg?v=1743377344"},{"product_id":"manuel-moldes-acios-mouros-caino-redondo-loureiro-tinto-espadeiro-rias-baixas-es-2022","title":"Manuel Moldes - 'Acios Mouros' - Caiño Redondo, Loureiro Tinto, Espadeiro - Rias Baixas, ES - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003eAn embodiment of all terroir elements of the Rías Baixas, the Acios Mouros red blend rises above its grapes to express its cold and wet climate, the freshness of the forests and countryside, the ocean wind and metal and minerals found in their spare granite and schist soils. All the vineyards are located in the Val do Salnés and scattered between eight sites with varying ages, but with an average of about 40-50 years. The grapes, varieties that easily channel their geological setting, bring more dimension to the wine’s structure and upfront characteristics. In the ensemble, Caiño Redondo, the largest proportion of the blend contributes more acidity, green and balsamic notes. Loureiro Tinto brings the dark and rustic edging with big tannin, acidity and mineral characteristics; it also needs more time to “lighten up” than the others. Espadeiro is the least acidic but the most elegant and sublimely aromatic, similar to Brancellao (not a part of this blend) but with more floral characteristics. In the cellar, the spontaneous fermentation is made without stems and lasts between 30-40 days with daily, gentle punchdowns. The wine is aged in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003eTerroir: Caiño Redondo contributes more acidity and balsamic notes, more green–needs more attention and extraction than Caiño Longo; Loureiro Tinto makes a dark, rustic wine and brings structure in tannin, acidity, big mineral and needs more time in barrel for development; Espadeiro brings less acidity and most elegant, similar to Brancellao.\u003c\/p\u003e\n\u003cp\u003eVinification: Fermentation takes place in 600-liter fermentation bins and without stems. The first sulfite addition (20mg\/l) is made at crush, then at the end of malolactic fermentation. The natural fermentation lasts between 30-40 days with daily punchdowns. Malolactic starts and finished naturally.\u003c\/p\u003e\n\u003cp\u003eAging: Aged half in 300-liter old French oak barrels for one year, then in stainless steel for four months before bottling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eOne of Rías Baixas’ preeminent producers, Manuel Moldes crafts finely tuned, deeply technical wines. His Albariños highlight local schist and granite sites close to the Atlantic in the Rías Baixas subzone, Val do Salnés, to illuminate the differences between these rock types in the final products. The Albariños ferment and age in a combination of steel and old French oak barrels. The red winemaking follows the simplicity in the cellar of Albariños, though they involve the art of blending grape varieties from numerous terroirs. Reds often have some stem inclusion and are fermented and aged in a combination of steel and older oak barrels.\u003cbr\u003eFull Length Story\u003cbr\u003eDuring one of our many extraordinarily long vineyard tours, I asked Manuel Moldes who this we is that he keeps referring to since most of his narration was accompanied by this pronoun. “I don’t see anyone else when I visit your vineyards and cellar but you,” I explained. “Is there someone else we should meet that we haven’t yet?” His ever-present smile grows. A shrug of the shoulders. His loud laugh. “Para mí, el mundo del vino siempre ha sido familia” (For me, the world of wine has always been family.) And despite the appearance of a one-man show, his family and friends are, in fact, his anchor when the work is too great for him to do alone.\u003cbr\u003eChicho and the Rising Tide of the Rías Baixas\u003cbr\u003eManuel (his friends and family call him Chicho) is also an insider in a collective of inspired minds: a group of winegrowers, restaurant owners and sommeliers who converge on different meeting places throughout the Rías Baixas numerous times each month to drink, eat and share their ideas and experiences. The community of Rías Baixas has an easier connection to the outside world from tourism, access to the ocean and the larger cities compared to its neighboring Galician regions, great local restaurants that boast superb wine lists (with extremely fair prices) and nearly absurd quality of raw ingredients from both land and sea. All of these factors, combined with the open culture among its inhabitants have pushed it to the top of progressive Galician wine culture.\u003cbr\u003eWhile only in his early forties, Manuel appears to be well on his way to Yoda status by age fifty, although his peers throughout the expansive underground Spanish wine scene think he’s already there. One of the brightest lights in the rising tide of the Rías Baixas, his inspired talent for wine feels innate. And though his aptitude for deeply technical wine analysis is finely tuned, it’s his curiosity and open mind that guide him.\u003cbr\u003eSeeking Lost Treasure\u003cbr\u003eHe and his fellow galego winemakers in the Rías Baixas seek out unique vineyards to source grapes and discover something new. Because there are few large plots owned by individual proprietors, these discoveries often come from small parcels overlooked and underutilized; many are in the backyard of a home winemaker, or growers who sell their fraction of a hectare of grapes to larger negociants.\u003cbr\u003eThe countryside of the Rías Baixas, not yet subjected to the growth of suburban areas surrounding big towns, is typically composed of small farms of vines and other crops, around a central manor. This makes up most of the area where wines produced from purchased grapes are a blend of many parcels, with as many as twenty on granite bedrock and topsoil for the wine labeled as Afelio.\u003cbr\u003eAlbariño and the Return of the Reds\u003cbr\u003eRías Baixas’ geological heritage is as old as all of mainland Europe, but the wines it produces made an about face less than a century ago. Prior to the 1970s, this was red wine country, but today it’s known almost exclusively for Albariño. When in the right hands, Albariño can render forcefully elegant white wines of tension, laced with mineral nuances and complexity while maintaining reliable quaffability, and even in the most sternly acidic years pinned down by a cold and rainy summer. Of course, like with any wine region, there is the flip side, but even at its lowest level of mass production Albariño is hardly offensive—unless tragically sulfured into oblivion.\u003cbr\u003eThe red grapes are making a comeback. In this time in wine history there has never been a better moment to usher these wines of unique aromas, tastes and deep textures into the market. They’re extremely fresh with the shape and framing of a white wine. They often have as much acidity than some Albariños produced in the area.\u003cbr\u003eGiven the cold Atlantic climate, it’s almost impossible here to develop a wine of brute strength combined with extract and a fleshy body one could find in a warmer area. Here the granite soils (and to a much lesser degree, schist) lengthen the wines more vertically than round or horizontal in shape. Fruit in these wines often takes a seat further back than the first two rows dominated by extreme mineral and metal pressure.\u003cbr\u003eIt’s difficult to pinpoint what will emerge as the lead within the most compelling red grapes in the Rías Baixas; some of the current frontrunners are Espadeiro, Loureira Tinto, Brancellao and the extremely talented family of Caiños, of which there are six or seven known varieties—perhaps more will pop up someday with a family tree as extensive as this. Manuel’s Galician red blend is Espadeiro and Loureira Tinto with more than half with Caiño Redondo.\u003cbr\u003eWinemaking Practice\u003cbr\u003eManuel’s approach to his Albariño range is to have wines with notable differentiating characteristics—in this case mostly influenced by the bedrock and topsoil and less in the cellar. They either contrast the soil type altogether, whether it be completely on schist, the A Capela de Aios, or those granite parcels bottled as Afelio. There are also the particularities within a rock and soil type to illuminate their differences and are compelling enough to be bottled alone, like As Dunas, from sandy schist soil with no bedrock and A Capela de Aios, grown on shallow schist topsoil with a soft schist bedrock.\u003cbr\u003eFermentation and aging takes place in a mixture of mostly old 500-to-700-liter French oak barrels. After nine to eleven months, they are bottled. The lengthy time in barrel, as opposed to the more regional norm of five to six months, allows some of the primary fruit qualities of the grape to peel away, making room for more of the unique individual nuances to more firmly declare themselves.\u003cbr\u003eThe simplicity of the red winemaking follows suit with the Albariños, but involves the art of blending different grape varieties from numerous terroirs in one wine. Each red variety carries specific qualities and when tasted separately are interesting, but the blends here work. Each grape variety is so specific and the cold climate and strongly influential topsoil and bedrock types further magnify their particularities. To blend them illustrates greater clarity of the terroir as a whole rather than the grape varieties.\u003cbr\u003eMost who have not set foot in or read about Galicia would be in for a surprise. This is Green Spain, and it looks nothing like the iconic Spanish images of sweeping desert landscapes, endless olive groves and vineyards, and arid beaches of the Costa del Sol and Costa Brava with their inviting crystalline blue water. Here the hillsides are dense with forest and green everywhere, the climate is cold and wet, the beaches mostly frigid and windy with very little influence, if any, from the Mediterranean.\u003cbr\u003eThe Galegos are Different\u003cbr\u003eThe Galegos are a soft and humble people, innocent in a way compared to other parts of Spain, and have gotten the short end of the stick on what most of us think of as an endless supply of Spanish sunshine. They are paler in complexion, revealing their Celtic past, and their traditional dance outfits look every bit as Celtic as they do Spanish. Even the dances can be more of a jig filled with joy, smiles and stiffness; quite the opposite of the Spanish flamenco with its free-flowing movements and sensuality, its physical poetry of love and sorrow. Bagpipes, called gaita galleo, accompany the dance and endlessly echo through the granite corridors surrounding the Catedral de Santiago de Compostela, the final destination for pilgrims on the Camino de Santiago.\u003cbr\u003eThe Climate and its Influence\u003cbr\u003eLike the culture, Galician wine is also different from most of the rest of Spain. Galician weather is influenced more by the Atlantic than the Mediterranean and the desert, and moving further west toward the coast, their influence is diminished. Manuel’s vineyards are located in the Val do Salnés, the coldest sub-zone of the Rías Baixas, Galicia’s coldest wine region. It’s one of the last frontiers of cold climate wines barely able to eek out ripeness in some years, although with climate change this comment may shortly be antiquated.\u003cbr\u003eThe result of the cooler climate’s influence on the wines in Galicia naturally keep the alcohol volume down, but these levels are also dictated by the grape varieties, viticultural practices, the soil composition, exposure, the picking decisions of the growers and, of course, the vintage—so many things to consider!\u003cbr\u003eIn the Rías Baixas and other Galician appellations there are many shared red grapes—some notables are from the Caiño family (mostly Caiño Longo and Caiño Tinto here), Brancellao and Espadeiro—but Albariño dominates something like more than 90% of all of the five sub-regions of the Rías Baixas.\u003cbr\u003eImmediately visible upon entering Rías Baixas, the pergola vine training system was first employed about half a century ago when Albariño marched to its near clean sweep over the Rías Baixas, booting out most of the reds and other white grapes. Almost everything was replanted and with the new plantings came the question of how to better work against the humidity. The height of the pergola, which often stands between six and eight feet overhead, offered plenty of room for wind (lots of that here, thanks to the Atlantic) to work against the ever-present humidity.\u003cbr\u003eRías Baixas Subzones\u003cbr\u003eAlbariño is one the world’s most talented communicators of terroir, and it does so with striking clarity. The Val do Salnés is the epicenter of quality and it’s here where Albariño best demonstrates its breed, surpassing the other regions of the Rías Baixas. A brief summary of the others are, starting in the south and on the Portuguese border and Miño River, O Rosal, which is close to the ocean, like Salnés; Condado do Tea, further inland on the Miño and with a more dry climate making organic farming a reasonable possibility—but still not at all easy one; further north is the smallest, Soutomaior, at the eastern end of the Ria de Vigo, between the cities Vigo and Pontevedre; then the Val do Salnés (which will be thoroughly covered in detail below); and further north, the Ribera de Ulla, composed mostly of alluvium deposits from the Ulla River.\u003cbr\u003eAlbariño’s Promised Land: Val do Salnés\u003cbr\u003eThe Val do Salnés is mostly inside the Ría de Arousa, the largest of the rías, with some of it facing the Ría de Pontevedre with the O Grove peninsula in-between, connected to the mainland only by the O Vao isthmus (a thin strip of land).\u003cbr\u003eOrganic and biodynamic farming in the Val do Salnés is a challenge not yet surmounted with success with every vintage; the ideas are great in theory but not yet in practice. With June and July often between 80-85% humidity and temperatures between 22-25°C, it is a paradise for fungus. For organic or biodynamic methods to have a fighting chance, they need winters that get down to freezing and summers that hit over 30°C, and they have neither—yet… Furthermore, the negative ecological and carbon footprint from the excessive amount of copper and sulfur treatments and the fuel guzzled by machines to administer them is simply ecologically irresponsible in extremely high mildew pressure years. Let’s face it, copper is a biocide and it’s not good for the environment. Once we are gone, the legacy of copper left in soils from the wines we drank will remain.\u003cbr\u003eMost of Salnés is deep inside an estuary (rías) and locked into the Atlantic climate. The extra dose of humidity from the estuary presents a very different set of circumstances compared to those further inland and out toward the west into the Ribeiro, where the Mediterranean heat ameliorates to a smaller degree high humidity problems. However, the Ribeiro, the next region over toward the west, is one of the most difficult areas for an unwavering commitment to organic and biodynamic viticulture as well—we know this firsthand working with growers there, like Cume do Avia and Augalevada, who can’t seem to get their organic production of grapes to beyond 50% of their potential yield—too much is lost to mildew every year.\u003cbr\u003eGranite is king in the Val do Salnés with much of the topsoil decomposed sands derived from this bedrock. Despite granite’s affinity for good drainage, the ground in Salnés, with its west facing tilt, catches sun later in the morning and can still be completely wet in the early summer afternoon without having had a rain for weeks—something I have witnessed firsthand!\u003cbr\u003eApparently, no one yet in Salnés is able to successfully employ organics or biodynamics year in and year out (although some are steadfastly trying) without breaking away some years to avert complete disaster—usually resulting in some kind of systemic treatment (an application that is taken up through the roots of the plant and into the tissues, including the grapes). Indeed, the preference would be to have no systemic treatments at all, but that depends on the year.\u003cbr\u003eThe truest asset to this subzone are the progressive visionaries of the Rías Baixas who work together like a collective research science lab in search for ways to come closer to working their vineyards with organic and\/or biodynamic practices. They work the best they can against disease, and if it weren’t for the resident alien fungi, downey and powdery mildew, from America that came in the 1800s, there wouldn’t be a need for copper and sulfur sprays in any European wine regions. To keep their history alive, Manuel and his cohorts work organically when possible, and make the exception when it’s a matter of losing too much of their crop.\u003cbr\u003eGeologic Imprints\u003cbr\u003eGeologically the Rías Baixas and all of Galicia are part of the Galician Massif, an ancient remnant from before Pangaea (the last supercontinent where all the main bodies of today’s continents were connected) began to break apart. Here the bedrock and soil is largely granitic, an acidic igneous rock, quite the opposite of limestone, a common alkaline soil throughout much of Europe and an exceptional bedrock for wine growing. And while there are scientific naysayers vis-à-vis the contribution of bedrock and soil to a wine’s characteristics (which they mostly limit to its water retentive capacity), the taste of wines from different formations say otherwise. We believe that—despite the lack of solid science yet to support it—bedrock and soil imparts characteristics to a wine that can be similar to another wine composed of completely different grapes but on the same general type of bedrock and soil halfway around the world.\u003cbr\u003eThe Galician Massif (a subsection of the Iberian Massif) is geologically related to France’s Massif Armoricain (home to the wine regions Muscadet and Anjou) and Massif Central (Beaujolais and Northern Rhône), most of Corsica and parts of Sardinia with all of its ancient igneous granite and metamorphic rock dating back as far as just over 500 million years ago.\u003cbr\u003eIt’s no surprise that similarities can be found between Albariño from the Rías Baixas and other noble grapes—like Vermentino from Corsica and Sardinia, Melon de Bourgogne from Muscadet, and Chenin Blanc from the Anjou—if grown in soils from the same geological era or makeup. When Galician reds are blind tasted by local growers with Beaujolais and Northern Rhône Valley Syrah in the mix grown in similar soil types as their region, they’re easy to confuse one for the other. The impression is uniquely similar in mineral, metal and salty characteristics in both the aromas and palate. The difference is often the solar power and the grapes, along from the influence of the grower in the vineyard and cellar. Disparities aside, the similarities are notable for those who make it a habit to observe such things.\u003cbr\u003eMoldes’ Vineyards\u003cbr\u003eManuel’s vineyards are on granite and schist bedrock, with topsoils of the decomposed bedrock with varying grain sizes, from talc-like fine sands to loamy mixtures of clay and sand (the sandy elements called Xabre—pronounced Sha-bray). The granite bedrock is old and extremely friable and, like the schist bedrock sites, is crushable in one’s hand—at least from what’s found on the surface.\u003cbr\u003eThe areas where Manuel works in Salnés are the Ayutamiento de Meaño, about halfway between Cambados and Sanxenxo (pronounced somewhat like San-shen-sho). In Meaño it’s all granite with cold temperatures, less wind and higher humidity. His other vineyards are close to Sanxenxo, in the hamlet, Aios. Here is where Chicho has focused the majority of his search for vineyards. The soil is schist, a rarity in the region, and full of metals; certain places on this hill were mined for tin (called estaño) and tungsten, the latter is an extremely strong metal used in steel to bring strength, and also used for light bulb filaments because it has the highest melting point of any metal—an interesting factoid…\u003cbr\u003eAios is located outside of the Rías de Arousa and higher up on the hillsides than those in the valley. It’s fully exposed to ocean winds which makes it even colder by a couple of degrees Celsius than the central Val do Salnés, but with less humidity and more wind—it’s even harder to get them fully ripe here than in the valley below. Sadly, there are few vineyards left in this area and Manuel believes it to be possibly the most promising area in the region. But with the spectacular views of the ocean and estuaries, it’s no surprise that vineyards have been replaced by homes.\u003cbr\u003e-Ted Vance, The Source Wine Imports\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47068628418811,"sku":"00076174","price":57.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6f4a793d31987d5015a25ae3523e5003.jpg?v=1743893761"},{"product_id":"domaine-aux-moines-roche-aux-moines-chenin-blanc-savennieres-loire-valley-fr-2022","title":"Domaine aux Moines - 'Roche aux Moines' - Chenin Blanc - Savennières, 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 Savennières 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 Savennières 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":"pielihueso-blanco-torrontes-sauvignon-blanc-chardonnay-uco-valley-mendoza-ar-2023","title":"Pielihueso - 'Blanco' - Torrontes, Sauvignon Blanc, Chardonnay - Uco Valley, Mendoza, AR - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/Pielihueso\" target=\"_blank\"\u003e\u003ch4\u003e@Pielihueso\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eFresh n Crushable sipper!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay grown at a high elevation vineyard (4265m). Vines are 13 years old, grown in Sandy\/Alluvial soils. Co-Fermented in stainless steel tanks.\nOrganic made from indigenous yeasts.\nvintage: 2023\nVarietal: 50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay\nAlcohol Content: 12.8\nRegion \/ Location: Los Chacayes, Uco Valley\nVineyard: 6 Hectares, planted in 2009 \nAltitude: 4265 \nFarming Practices: Organic \nSoil Type: Alluvial, Sandy soil\nTrellis System: VSP\nYield: 2.5 tons\/acre\nStem Inclusion: None\nYeast: Native\nWinemaker: Sebastian Bisole\nÉlevage: Stainless Steel Tank\nLees Contact: Yes\nFiltration Method: Unfiltered\nMaceration \/ Fermentation: Co-fermented in Stainless steel tanks.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePielihueso. Spanish for “skin and bones”, this estate began in 2017 when father\/daughter combo Celina and Alejandro Bartolome planted vines in Los Chacayes and Los Sauces (both subregions of the Uco Valley located within Tunuyan). The wines are all farmed organically and made with no corrections, fermented with native yeast and a low addition of sulfur is added just before bottling. Alejandro comes from a long background in organic farming and this is the family’s first foray into wine. The labels were created by the family too! Carmela, the other daughter designed the labels from their brother’s artwork. The wineries style is making light, bright, clean and vibrant wines!\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47121363501307,"sku":"00076380","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d0b500dc8729024c01cf4b27658594da.jpg?v=1745629310"},{"product_id":"rogue-vine-jamon-jamon-moscatel-itata-valley-cl-2023","title":"Rogue Vine - 'Jamón Jamón' - Moscatel - Itata Valley, CL - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/roguevine\" target=\"_blank\"\u003e\u003ch4\u003e@roguevine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Moscatel from a vineyard planted in 1960 in the Guarilihue region of Itata. Seven week maceration followed by aging in a mix of concrete and old barrels. Unfined, unfiltered.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Rogue Vine is a project created by Amigos in Itata!\nOur team is made up of two people. We both had the wish of making different wines; wines with character! To achieve this we had to find different vineyards, different Terroirs, and to make them in a different way! There was no other option.\nThe forgotten old bush vines almost falling out of steep granitic hills in ITATA were the perfect scenery to start this project. \nIt is very exciting for us, what we have found in Itata! We have found Rogue Vines. \n\n\u003c\/p\u003e\u003cp\u003eLos Amigos\u003cbr\u003eLeonardo Erazo Lynch\u003cbr\u003eAfter finishing university, falling in love with a young female winemaker and then having that relationship not work, gave me the perfect excuse to start traveling the world. My travels lasted 5 years, working and traveling in Spain, France, Australia, New Zealand and California, and then Australia where I found myself falling in love again. This time, with a South African girl who brought me to her land, and surprisingly, it again didn’t work (damn it!). While living in South Africa for 3 wonderful years, I earned a scholarship to earn a Masters in Viticulture and Terroir at Stellenbosch University. It was, to me, an amazing experience living in SA while many changes were taking place with many active young winemakers, all together with the big influence of the Master. My research was focused on the influence that soil has on wine and this gave me the chance to study soils in France and in Germany as a part of my research.\u003cbr\u003eOverall I have spent 10 years traveling (so far!). This journey keeps bringing the most amazing surprises and has been incredible indeed!! Today, I’m in charge of an amazing project in Altos Las Hormigas in Mendoza, Argentina and I’m also working very hard at Rogue Vine, a very special project for me, in the Itata Hills, in the deep south of Chile.\u003cbr\u003eI believe the diversity that comes from different stimuli and traveling with no money makes a person incredibly creative. During my trips I’ve done all sorts of work related to wines, had the chance to taste and visit the most amazing vineyards, met incredible people, and keep completely changing my vision about wine and definitely myself too! There is no better way of learning about something than experiencing it, touching it and smelling it. Soil and wine are not the exception.\u003cbr\u003eTo look at things from outside gives you a different perspective, and many times you are able to see what you can not see from within. Sometimes being a outsider coming in can be a new insight.\u003cbr\u003eThe Rogue Vine wines are the results of looking at things from another perspective. Because, in some moment of the trip, you realize that without noticing, you have gotten to know yourself a little bit better, that you don’t want to do the same as others do, and that the option is to follow your own path; your own way. Even though it can be difficult, that day, you become a ROGUE.\u003c\/p\u003e\n\u003cp\u003eJustin Decker\u003cbr\u003eWine, and the beginning of something profound for me, began on a snowy day in Indiana. As the snow continued to fall, and the roads closed for nearly three days, more and more friends came to our house for friendship, laughter, and comfort. I learned a few things that day when we began opening bottles that I was meticulously storing. Among the many, special occasions are made and seldom planned for and wine is made to be drunk, not saved.\u003cbr\u003eMost winemakers I know seem to have a specific wine that represents a pivotal moment in their lives. Sure, a complex wine is fun to talk about with those that also make wine or taste for a living, but come on, when was the last time you dissected the flavors of a great meal? A great experience isn’t about describing what your eating, doing, drinking, it’s about the now, the experience. A great wine can start something, but it’s the people that truly make it magical. Wine is only a vehicle that transports an event into a memorable one.\u003cbr\u003eWhy do I make wine? Because it’s an amazing transformation, to take something so natural, so real and such a part of the earth and transform it into an amazingly tasty beverage, that is incredible. That it goes beyond just a liquid refreshment, and is not only a part of conversation but the guide we sometimes need to push the conversation and experiences forward and beyond. So, I really don’t make wine, I help create stimulating conversations about friendship, love, sports, construction projects, and a plethora of other things, and who wouldn’t want a hand in that if they could.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47121363730683,"sku":"00076379","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/267cb315d1f2ffa1d5c424c184b2d85c.jpg?v=1745629322"},{"product_id":"chateau-falfas-les-demoiselees-bordeaux-blend-cotes-de-bourg-bordeaux-fr-2022","title":"Chateau Falfas - 'les Demoiselees' - Bordeaux Blend - Côtes de Bourg, Bordeaux, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA deeply satisfying and old-school Bordeaux that will make your purple lips curl up into a sneaky smile. GUARANTEED.\nVines around ten years old\n- Merlot 75%\n- Cabernet-Sauvignon 25%\nAging in vats: 6 to 8 months.\nTo be enjoyed young and up to 6 years after harvest\n===\nThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\n\n\u003c\/p\u003e\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003ch1 id=\"for-more-information-please-see-chateaufalfas-com-index-php-fr-\"\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/h1\u003e\n\u003cp\u003eThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003cp\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe beautiful Louis XIII-styled Château Falfas is one of the four great crus of Bordeaux’s Côtes de Bourg. Rebuilt in 1612 on foundations that date back to the Hundred Years’ War, this historic château is situated on the Right Bank of the Gironde River, amid picturesque slopes and hillsides that far outshine the flats of the famous Médoc across the river. Véronique Cochran farms 20 hectares of Merlot, Cabernet, Cabernet Franc and Malbec on the pedigreed calcaire à astéries, clay and silica soil over a deep limestone bedrock of fossilized oysters—the classic combination for growing great wines in Bordeaux. Véronique, along with her now-deceased husband, John, began farming biodynamically in 1988, which stands to reason: she is the daughter of biodynamic pioneer, researcher, author and viticultural consultant François Bouchet. While this return to ancient farming practices is growing in other regions throughout France, Château Falfas remains somewhat of an anomaly in the Côtes de Bourg. With an average vine age of 35 years, yields tend to be low at 35 to 45 hl\/ha. The crop is harvested by hand when each varietal has reached the peak of its maturation, and the grapes are sorted in both the vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eThe grapes undergo a long maceration of anywhere from 15 to 25 days, however great care is taken not to extract dry tannins. Château Falfas uses only indigenous yeasts for long vinifications and eschew such practices of chaptalization, artificial concentration (common in Bordeaux) and filtration. “Les Demoiselles de Falfas” is aged in tank and is meant for early consumption, while “Château Falfas” ages for 11 to 14 months in barrels, of which 30% are new. Their tête de cuvée, “Le Chevalier,” ages in 100% new French oak barrels and is ideal for longer cellar aging. Véronique aims to produce well-balanced, elegant wines, with good fruit and structure that naturally reflects both their terroir and the conditions of each vintage.\u003c\/p\u003e\n\u003cp\u003eFor more information, please see: chateaufalfas.com\/index.php\/fr\/\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47134801330427,"sku":"00076382","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d718945438569e9cd94a9dd2dd438c6b.jpg?v=1746123289"},{"product_id":"dagueneau-buisson-renard-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Buisson Renard' - Sauvignon Blanc - Pouilly-Fumé, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOak aging has transformed what was once Dagueneau’s most mineral-driven cuvée into a rich, opulent expression—still anchored by its signature flinty edge and a firm, structured backbone.\nA single mid-slope parcel on the southwest side of Saint-Andelain—the highest village in the Pouilly-Fumé appellation—this site is uniquely blessed with a perfect balance of clay and flint (silex) soils. Historically known as Buisson Menard, the vineyard was famously—and mistakenly—renamed Buisson Renard by a prominent French wine journalist. Didier, never one to let such an error slide, embraced the slip and officially adopted the new name the following year.\nFermentation and aging take place in mostly neutral 450- and 600-liter barrels, adding texture without overshadowing the wine’s vibrant character.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML, 1.5 L\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard A single parcel located mid-slope on the southwest side of Saint Andelain, the highest village in the Pouilly-Fume appellation, and the only one to possess soil containing the perfect balance of clay and flint (silex). Historically, this vineyard has been known as Buisson Menard, but a few years back, a famous French wine journalist made the unenviable mistake of misnaming it Buisson Renard. Didier took offense and thus renamed it the following year.\u003cbr\u003eOrientation Southwest\u003cbr\u003eSoil Silex (clay and flint)\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Barrel fermented\u003cbr\u003eAging Aged mostly in neutral 450 and 600 liter barrels.\u003cbr\u003eProduction limited\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the Nièvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, André Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\nHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\nOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\nWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly Fumé vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\nOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir.  Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171870971,"sku":"00076386","price":197.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/df17ae5a413e2a9e1fd21d72891b87b9.jpg?v=1746130429"},{"product_id":"dagueneau-pur-sang-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Pur Sang' - Sauvignon Blanc - Pouilly-Fumé, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePrimarily sourced from La Folie, a vineyard located north of Saint-Andelain, this cuvée occasionally includes fruit from smaller plots on the Saint-Andelain hill. The soils here are composed of deep clay with chalky limestone—distinctly lacking the silex found in other parts of the appellation.\nFermentation and aging take place mostly in 450- and 600-liter barrels, along with a portion in Dagueneau’s iconic cigar barrels—aggressively elongated 350-liter vessels designed by the late Didier himself to fine-tune texture and elevate aromatic expression.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard Produced primarily from a vineyard north of Saint Andelain called La Folie. Occasionally, some smaller plots on the Saint Andelain hill make it into this cuvee.\u003cbr\u003eOrientation The vineyard is gently sloped and has perfect south\/southeast exposure\u003cbr\u003eSoil The soil here is deeper clay with some chalky limestone. There is virtually no silex in the soil.\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Barrel fermented\u003cbr\u003eAging Aged mostly in 450 and 600 liter barrels, as well as some of Dagueneau's famous cigar barrels. Designed by the late Didier, these barrels are 350 liters and agressively elongated.\u003cbr\u003eProduction limited\u003cbr\u003eNotes Arguably the domaine's most popular cuvée\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the Nièvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, André Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\u003cbr\u003eHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\u003cbr\u003eOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\u003cbr\u003eWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly Fumé vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\u003cbr\u003eOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir.  Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171903739,"sku":"00076387","price":188.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b2c6d222cec5414eb1431b34d3e6037b.jpg?v=1746130430"},{"product_id":"dagueneau-blanc-etc-sauvignon-blanc-pouilly-fume-loire-valley-fr-2022","title":"Dagueneau - 'Blanc etc...' - Sauvignon Blanc - Pouilly-Fumé, Loire Valley, FR - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFocused and ripe, this wine opens with vibrant notes of white grapefruit, quince, acacia honey, green herbs, fresh cream, and a touch of tropical fruit—all underpinned by a striking crushed-stone minerality. With a bit of air, its lush, layered texture comes into full view, lifted by tangy, spicy acidity. Even in its youth, it closes with an impressive aromatic flourish that lingers long after the last sip.\n\n\u003c\/p\u003e\u003cp\u003eVintage 2022\u003cbr\u003eBottle Sizes 750 ML\u003cbr\u003eCountry France\u003cbr\u003eRegion Loire\u003cbr\u003eAppellation Vin de France\u003cbr\u003eWine Type White\u003cbr\u003eVarietals Sauvignon Blanc\u003cbr\u003eVineyard Produced from holdings of younger vines and from parcels not located on the St. Andelain hill\u003cbr\u003eOrientation Blend of multiple parcels, varied exposure\u003cbr\u003eSoil Kimmeridgian, clay-limestone\u003cbr\u003eViticulture Farmed biodynamically. The domaine employs twice the number of employees than a conventional winery would use for the same acreage. The goal is to produce, on the average, 75% of the yields common to neighboring wineries.\u003cbr\u003eVinification Fermented in tank\u003cbr\u003eAging Aged in tank\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere are few winemakers in history as bullish or brazen, roguish or renegade, as the Loire Valley’s Didier Dagueneau. High-standards, incredible risk-taking, impeccable attention to detail, zealous allegiance to his terroir, and a willingness to take a stand against convention made this once-professional motorcycle sidecar racer the stuff of legends. Born in the Nièvre, where Burgundy meets the Loire Valley, Didier was the fourth generation in a family of winegrowers. In 1982, just after returning to his native village of Saint Andelain just outside of Pouilly-sur-Loire, Didier set his new career as vigneron in motion, and in typical form, there were no half-measures. Influenced by wine legend Henri Jayer of Burgundy, his grandfather Louis Dagueneau, André Chabanne of Pouilly-sur-Loire, enologist Denis Dubourdieux of Bordeaux, and Professor Renaud of the Pasteur Institut in Paris, Didier quickly found his own style. By fusing modern winemaking with ultra-traditional methods of vineyard management, he was able to realize the ultimate expression of terroir and technique.\u003cbr\u003eHis passion for motorcycle racing moved to international dog-sled racing, for which he won both the European and World Championships. However dare-devilish in both winemaking and in life, Didier’s untimely death in a plane crash in 2008 shook the wine community to its core. Fortunately for all who love Didier’s wines, his son, Louis-Benjamin, is now steering the domaine with the audacity, passion and talent that many critics and wine-lovers agree equal those of his father. Didier’s were no small shoes to fill, but Louis-Benjamin, now with several harvests under his belt, has more than proven to be up to the task. In fact, he has brought new energy to an enterprise that was already considered at the top of its game. While the solar panels on the winery roof are an immediate tipoff that the younger Dagueneau is reaching for new heights, tasting his vintages beginning with 2008 are proof that they he stands equal to his father.\u003cbr\u003eOver the decades, the Dagueneaus have slowly expanded their holdings from their first 1.2-ha parcel of Sauvignon Blanc to 12 hectares of Sauvignon Blanc and some Petit Manseng. In addition to producing memorable cuvees from his vineyards in Saint Andelain, they farm vineyards in Sancerre and Jurançon. Flint and clay dominate the vineyards in Pouilly, chalky limestone in Sancerre, and clay and rounded limestone in Jurançon—all lending terrific mineral intensity to the wines.\u003cbr\u003eWhat sets the Dagueneaus apart is their balance of the new and the old, including an unwillingness to buy into some of the more dogmatic practices of organic and biodynamic farming. They tend to their Pouilly Fumé vineyards by making every attempt possible to respect the life and the soul of the soil. Using the techniques favored by the old-timers of the village, the yields are kept low at 45 hl\/ha, only 75% of that of their neighbors. They employ twice the number of workers than a conventional winery to give extra attention to the vineyards. Weather posts are placed strategically throughout the vineyards to help determine the best treatments and minimize the usage of copper sulfate, ideally less than is permitted in both organic and biodynamic farming. All the grapes are picked manually and completely de-stemmed.\u003cbr\u003eOnce in the cellar, the grapes are pressed gently. The must is then left to settle at cold temperatures (generally 3 to 5°C) for anywhere from 12 to 36 hours before the wines are racked into and fermented in oak barrels. The wines are then left on their lees for 12 months and are racked into stainless steel vats, where they age for an additional six months on fine lees. Bottled unfined and filtered, and free of enzymes, these high-acid whites can often be austere in their youth. If cellared for a few years like white Burgundy, they expand, exploding with an unparalleled complexity of fruit and terroir.  Louis-Benjamin is a force in both the vineyards and the cellars.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135171936507,"sku":"00076385","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0352923e08b5a728a37e73ea30d2c93a.jpg?v=1746130433"},{"product_id":"outward-shell-creek-vyd-valdiguie-paso-robles-highlands-district-ca-2024","title":"Outward - 'Shell Creek Vyd' - Valdiguié - Paso Robles Highlands District, CA - 2024","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA uniquerly american varietal (at this point) valdiguie was formerly one of the most common grapoes in the US and has since been nearly extinct in it's native SW france. It's a bubbly, bright, and deliciously diverse palate of all the most tasty tense red and purple fruits. It dances and you will too. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eValdiguié (aka 'Napa Gamay'), is somewhat of a California heritage grape that was planted in the 90s at Shell Creek. It ripens at low alcohols and produces large berries and clusters.\nWe ferment this wine using carbonic maceration—leaving the whole clusters undisturbed for a full 10 days—resulting in a bright, light, and juicy wine, best enjoyed with a slight chill.\nTasting notes: macerated strawberries, fresh cherries, rhubarb, watermelon jolly rancher\norganic \/ native yeast \/ unfined \/ unfiltered\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOutward Wines is a partnership between Natalie Siddique and Ryan Pace.\nWe are focused on producing small-lot, site-specific wines from California’s Central Coast, primarily sourcing fruit from Santa Barbara County. All of the vineyards that we work with are farmed using sustainable, organic, or biodynamic practices and are located in close proximity to the cold Pacific Ocean.\n\n\u003c\/p\u003e\u003cp\u003eIn the cellar we strive to minimize inputs throughout the winemaking process in order to allow for a clear picture of what the site can provide naturally, and to give the wine a true sense of time and place. To that end, we utilize spontaneous yeast to carry out fermentations, and bottle without fining or filtration where possible. \u003c\/p\u003e\n\u003cp\u003eWhile we do our best to allow the wines to speak for themselves, we also recognize the role and impact of the human element in terroir. Our hands and our decisions are reflected in the wines that we produce, so it is not only an expression of site, but it is our expression of site.\u003c\/p\u003e\n\u003cp\u003eOur winemaking approach is informed by the places we have travelled, the background and experience we have in the wine industry, the wines we have enjoyed and been inspired by, the food we prepare and consume, and the friends and mentors that we consult. All winemaking dogma aside, at the end of the day our goal for these wines is for them to be delicious and to provide pleasure to the end consumer.   \u003c\/p\u003e\n\u003cp\u003eOutward is about expression, exploration, adventure, and the unknown. We consistently seek to push ourselves out of our comfort zones whether through adventurous pursuits in the outdoors, working with new vineyards, or simply challenging our own philosophy and approach to winemaking. Outward is our ever-evolving winemaking adventure and we hope you will join us for the ride.  \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135220859131,"sku":"00076384","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/145883ab00d45977166632f038eb27d4.jpg?v=1746131547"},{"product_id":"mazette-slow-poke-gamay-nolan-ranch-santa-barbara-county-ca-2024","title":"Mazette - 'Slow Poke' - Gamay - Nolan Ranch, Santa Barbara County, CA - 2024","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/zachy.petersen,%20mazettewines\" target=\"_blank\"\u003e\u003ch4\u003e@zachy.petersen, mazettewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA single barrel selection of the most \"Nolan Vineyard Gamay\" in Zach's cellar - a super, stuuupidly good expression of the site. Can age indefinitely but we recommend crushing now through 2030\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSingle barrel selection from this year’s Gamay production. Fermented almost completely whole cluster, with the top layer destemmed by hand. Tons of natural acidity complimenting the freshness of the fruit, supported by structure reminiscent of old world Gamay. Perfectly showing now but will age for many years.\n\n\u003c\/p\u003e\u003cp\u003eNearly 100% whole cluster, only the top layer of the fermentation tank was hand-destemmed. This was done because the Gamay was harvested early during a cold spat. With no other red wines fermented yet, I knew this would be a long, slow ferment. Only gentle cap management was employed using our hands during the first part of fermentation. As it neared dryness, the wine was foot tread to release all the juice from the berries. After pressing, it was aged in neutral French oak barrels for 6 months. The stem inclusion is assertive, just as intended, layering structure over dark fruit and spice. This wine was bottled directly from barrel after one racking and left unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eFresh and savory, the nose brings dark fruits, black cherry, and an herbal depth with spicy undertones. Bright, mouthwatering acidity and firm structure take center stage, unfolding into layers of fresh herbs and savory spice balanced by plum and cherry cola. There’s a seriousness here—a tension and grip—that makes this wine more contemplative than crushable.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA nascent wine project by one of the brightest stars in a brand new generation of SB vignerons. Zach is making all the right wine choices and, thusly, all the good flavors.\u003cbr\u003eMazette is for the people, rooted in the desire to share wines that carry meaning beyond what’s in the glass. We are a farming focused winery dedicated to growing in our craft. Zach Petersen, the farmer and winemaker behind Mazette, has always found joy in making and sharing things he cares about. Zach is more of a starving artist than a collector of luxury as a result of relentlessly following passions. He is driven by curiosity, connection, and a deep respect for the old ways of doing things. He buys local, eats organic, and values process over perfection. The wines of Mazette are a reflection of that ethos.\u003cbr\u003eWe seek a certain wildness in the vineyards we work with—a feeling that they belong to the land rather than being forced onto it. As a small, solo operation just trying to make things work, we’ve turned to rehabilitating small, overlooked plots—half-acre to three-acre sites scattered across the Santa Ynez Valley. Some were planted decades ago and forgotten, others inherited by folks who didn’t quite have a plan for the vineyard. We call them “pocket vineyards,” and we take them in like strays, farming them by hand with the goal of restoring balance to both the vines and the soil beneath them.\u003c\/p\u003e\n\u003cp\u003eOur approach is rooted in regenerative practices: no-till farming, diverse cover cropping, and reintroducing native species to encourage a healthy, self-sustaining ecosystem. Much of our energy is focused on building soil life. The vines almost feel secondary—dare we say—because we believe that if the vineyard ecosystem is thriving, the best fruit will follow. By listening and adapting to each site’s natural rhythm, we’re able to farm vineyards that are full of life and harmony, and that’s what allows us to make the best possible wines with that true sense of place we are all after.\u003cbr\u003eEven when we’re not directly farming a site, we try to maintain a deep connection to it. We’re in the vineyards across the region, throughout the season. Walking rows, observing the stresses and changes, tending to sites…staying close. Our relationship isn’t transactional—it’s emotional. This closeness keeps us grounded in the vintage and guides every decision we make. We seek out older vines in vineyards with clear coastal influence. Often we are drawn to places that represent the natural habitat of Santa Barbara County and explore them as a way to understand the ever-evolving history of our region’s terroir.\u003cbr\u003eMazette aims to capture the spirit of our slice of California and the immense energy expended to take our grapes to the glass. Every decision in the cellar is an extension of our experiences farming throughout the season. We believe that our farming and vineyard sourcing coupled with our intentional process in the cellar infuses a certain “aliveness” in our wines – an honest representation of time, place and process, captured in a bottle. \u003c\/p\u003e\n\u003cp\u003eFermentations are spontaneous, carried out by native yeast. We use minimal sulfur, refrain from additions, and let the wines take shape naturally. Most all red wines are fermented whole cluster with little destemming, if at all. White wines are barrel fermented. All wines are aged in neutral French oak barrels.\u003cbr\u003eThe result is a range of fine wines, and some wines (like our sparkling Blanc de Blancs) that belong at a long, lingering dinner just as much as they do a house party. We strive to make all our wines accessible and transparent. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47135221678331,"sku":"00076383","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8d72cf7ee3a9a58a90a007c8369b512f.png?v=1746131553"},{"product_id":"domaine-b-rtschi-cru-manicle-chardonnay-bugey-fr-2023","title":"Domaine Bärtschi - 'Cru Manicle' - Chardonnay - Bugey, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFull of the minerality, freshness and tension you would expect from cool climate, deficit soils like these below the cliff of Manicle! Picked early to maintain acid and bright fruit flavors, and using only 30% oak, all used, this wine grown at the same latitude as its Savoie cousins, is a delicious introduction to the wines of Bugey and the region’s crown vineyard, Manicle.\n\n- Appellation Cru Manicle\n- Variety Chardonnay\n- Vintage 2019\n- Vine Age 40 years\n- Elevation 400m\n- Soil Limestone, Marlstone\n- Yield 5t\/ha\n- Vinification Steel\/Oak\n- Aging ---\n- Alcohol 13.5%\n- Farming Practices Certified Organic\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eClément Bartschi is a native son of Bugey, a rich winegrowing region nestled between Savoie and the Jura in eastern France, equidistant between Lyon and Geneva. Bugey is a beautiful landscape of sheer limestone cliffs and the emerging Alps. Here mountain influenced Chardonnay and Pinot thrive along with native varieties like Altesse and Mondeuse. It is Bugey’s most famed vineyard, Cru Manicle, that Clément has recently returned to, convinced by the terroir of his under-the-radar home.\nClément is a local boy who has made good in the wider wine world, with time spent at the venerated Domaine Romanée-Conti, before becoming a winemaker at M. Chapoutier, one of the Rhone Valley’s most respected domaines, where today he is head winemaker.\nBut when Clément, leaning on his local connections, discovered that one of the growers (there are just three!) on Cru Manicle was planning to retire he jumped at the chance to purchase their parcels, convert them to organic agriculture and begin making wines close to his heart and in his family’s ancestral backyard.\nCru Manicle sits at 400m and covers a small south facing mountain slope on the very southern apex of the Jura mountain range which separates France from Switzerland. Here the lime and marl rocky soils retain morning heat while cool nights maintain acidity and freshness in the grapes. Clément farms 3 hectares focused on Chardonnay and Pinot Noir. His wines exude traditional craft, alpine influence and a deep local understanding of this unspoiled area.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Barrel Down Selections","offers":[{"title":"Default Title","offer_id":47140229939451,"sku":"00076135","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31f1edbd898ad73b12920249771bf4e6.jpg?v=1746246405"},{"product_id":"chateauneuf-du-fargosonini-llc-9-veils-rose-of-pinot-gris-marsanne-roussanne-picpoul-counoise-grenache-zinfandel-sagrantino-mourvedre-california-usa-nv-375ml","title":"Chateauneuf-du-Fargosonini LLC - '9 Veils' - Rosé of Pinot Gris, Marsanne, Roussanne, Picpoul, Counoise, Grenache, Zinfandel, Sagrantino, Mourvèdre - California, USA - NV - 375ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ecofermented on skins 7 days, hand punched down. Bottled at .3 brix \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChâteauneuf-du-Fargosonini LLC is a natural winery in Central California focused on creating unique new beverages from fruits that would otherwise be lost in the $218,000,000,000 of estimated food that is wasted in the USA yearly. We leverage ancient and bleeding edge post modern wine technologies to improve the carbon footprint of the farming and beverage sectors, by up-cycling fruit that normally spoils at various positions in the supply chain, particularly at the farm level. \nWe connect with organic whole sale farmers to ferment and distill fruits and sugar sources -that would normally be wasted- into unique, organic natural wines.  \nWe’ve conducted bench trials on wines and ciders we’ve made from over 120 fruits which are grown nearby in California’s Central Valley, the farming capital of the world. \nOur winery project is predicated on a return to the Dionysian. The industrialization of wine has wreaked havoc on our bodies and our palates, predicating wine to a cheap copy of a few European styles. The wild characteristics of fermentation have all been minimized so as to barely exist. Instead of the 50+ wild yeasts we find on our grapes, most wineries jump straight to one, which is usually cultivated on big sheets of plastic in factories. Through filtration, fining, over 96 additives, and a laundry list of other horrors, wine gets rectified to some sort of chemical solution that fits some kind of weird, ghost of a taste profile which probably never really existed, because those profiles are all based on thousands of years of natural, more wild, winemaking. Our wines are alive in the bottle. They change over time. We get bottle bouquet in a way that a sterile filtered wine (or worse, one chemically murdered) never could. Is there more risk? Potentially. But we know wines made properly and naturally can last over 100 years and still be drinkable, magical even. We do not have any sterile filtered or chemically murdered wines that old, because the technology has simply not been around that long. \nWe do brix tests on our wines after crush. That’s it for our chemistry set. Everything else is done by feel, smell, and taste, because that is how the wines will be rated. We are open to mystery in our winemaking. We are open to non-knowledge. We have things we learn, and try to repeat sometimes, but we go with nature’s rhythms. We have wines which are cooked in the sun, wines which are cold stabilized by the gods when winter comes. We pick our vineyard 8-10 times based on feel and taste. \nScience’s greatest triumph is it’s own refutation: observing a system disturbs it and can change the outcome by attempting to look too closely, rate it and quantify whats happening. We are anti-observation in our winemaking. We often leave ferments or aging wines for very long periods of time. This physically reduces the chance of spoiling things by jamming tools into the wines, and also in some moments allows protective gases to build around the wines. But for the mental clarity of the winemaker, it is also a triumph to embrace the unknown and give up on the paranoia of constant testing (we never started). We often bottle our wines slightly sweet to preserve them naturally with carbon dioxide from the final moments of fermentation. When the wine is ready, we will recieve an auspicious signal from Dionysos. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193612027,"sku":"00076345","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c2ff68978dd9a22c9a505e2b98c92a3.jpg?v=1746562080"},{"product_id":"disko-north-canyon-vineyard-gruner-veltliner-santa-barbara-county-ca-2023","title":"Disko - 'North Canyon Vineyard' - Grüner Veltliner - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNorth Canyon Vineyard\n8 months on gross less-neutral french oak\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ewhat we are about\nDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\n\n\u003c\/p\u003e\u003cp\u003eAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\u003c\/p\u003e\n\u003cp\u003eKeep it classy and keep it fresh my friends. \u003c\/p\u003e\n\u003cp\u003eCheers, Sean\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193906939,"sku":"00076206","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31df68d014c4d75b8a7c1b19e47bedf6.jpg?v=1746562084"},{"product_id":"general-psychotic-activity-special-request-lite-red-mourvedre-templeton-gap-paso-robles-ca-2023","title":"General Psychotic Activity - 'Special Request Lite Red' - Mourvèdre - Templeton Gap, Paso Robles, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/gpawines\" target=\"_blank\"\u003e\u003ch4\u003e@gpawines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e3 day semi carbonic pressed\ndark fruit, light pepper, violet, floral - medium high tannins, medium acidity , balanced alcohol\nHollyhock Vineyard, Templeton Gap Paso Robles AVA, Organic farming, no sulfites added \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGeneral Psychotic Activity was born at a dinner table. In retrospect, that's exactly where we would have wanted it to come to life. Today, tomorrow and whenever ever forward, we hope GPA shares company with a good idea and better company, dinner table or otherwise\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194332923,"sku":"00076321","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/99df339efb7be4ced607d886aad3c041.jpg?v=1746562092"},{"product_id":"elkins-wines-riesling-santa-barbara-county-ca-2023","title":"Elkins Wines - Riesling - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNo commercial yeast added.  Aged in stainless steel drums on lees for 11 months.  Bottled unfined and unfiltered.\n\n\u003c\/p\u003e\u003cp\u003epH: 3.14\u003cbr\u003eTA: 8.2g\/L\u003cbr\u003eGluc\/fruc: 0.3g\/L\u003cbr\u003eABV: 11.7%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Winemaking\u003cbr\u003e”First and foremost, we are making wines that we like to drink.  Not only because of how they taste, but also because of how they were made and what they represent.  Made using sustainably grown grapes, our wines are made in a way that showcases vintage, varietal, and location.  To achieve this, we implement a low-input style of winemaking that lets the fruit do the talking.  The wines are then bottled unfiltered, with minimal sulfur, and without the use of fining or stabilizing additives.”\u003cbr\u003e-Matt\u003c\/p\u003e\n\u003cp\u003eMatt graduated with a Bachelor of Science in Viticulture \u0026amp; Enology in 2015.  Following harvest internships in South Australia, South Africa, and Napa, he joined the winemaking team at a new, high-tech winery in Napa, California.  It did not take long, however, for Matt to get the urge to start making wines that more aligned with his sustainability and low-input ideologies.  In 2021, with much encouragement and help from friends and family, he started Elkins Wines.\u003cbr\u003eKevin’s passion for wine stems from wine culture.  With the belief that food and wine bring people together, the possibility of being a part of a small, family business producing small lot, sustainably made wine immediately appealed to him.  Kevin assists with all aspects of winemaking during harvest and bottling, and also manages Elkins Wines sales and distribution in Washington state.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194365691,"sku":"00076330","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6ecd0afc11577a99b65edf4e5fbcf95d.jpg?v=1746562092"},{"product_id":"giornata-margett-vineyard-fiano-paso-robles-ca-2023","title":"Giornata - 'Margett Vineyard' - Fiano - Paso Robles, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eREGION: Central Coast\nAVA: Paso Robles\nVINEYARD: Margett\nFARMING: Organic without certification\nSOILS: Sandy loam alluvial\nVARIETIES: 100% Fiano\nYEASTS: Native\nFERMENTATION: Stainless steel barrels\nELEVAGE: Stainless steel barrels, 6 months on lees\nALC: 13%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOur Philosophy\nThe journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy.\nOur winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194463995,"sku":"00076375","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fba340e500852e0f67c849d246c07855.jpg?v=1746562096"},{"product_id":"idola-wine-co-soulera-no-1-chenin-blanc-etc-paso-robles-ca-nv","title":"ídola wine co. - 'so(u)lera no. 1' - Chenin Blanc, ...etc - Paso Robles, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMostly Chenin Blanc with a touch of Vermentino and Chardonnay. All Paso Robles AVA. Probably about 2\/3 2023 and 1\/3 2024. All grapes are farmed organically (Chardonnay is dry farmed in the Willow Creek AVA). Grapes are destemmed and fermented for around 20 days in skins. pressed. aged in large format neutral barrel. We're just trying to be cool hipsters with this one... 40 cases produced. \nnotes of orange blossom, honeydew, and golden delicious. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched ídola 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 ídola, appreciating its unique sensibility each time you open a bottle. At the end of the day, ídola 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":47148194824443,"sku":"00076295","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ce5385329edb0c49923bdaa57a1f68e9.jpg?v=1746562100"},{"product_id":"kings-carey-star-lane-semillon-happy-canyon-santa-barbara-county-ca-2022","title":"Kings Carey - 'Star Lane' - Semillon - Happy Canyon, Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSemillon, Star Lane, Happy Canyon, Organic, 960, 6 hours on the skins, 30ppm SO2 total. Fermented and aged in neutral barrels.\nRounder style compared to the last year.  2022 had a heat spike that pushed things up and yet it was still picked at low brix to give it around 11% alcohol or less.  A nice summer sipper. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eYou should trust an ex-Mormon winemaker. Here’s why…\n\n\u003c\/p\u003e\u003cp\u003eJames started life as a Mormon. In 2009, having already left the religion, James’ brother-in-law brought him to California’s Santa Ynez Valley; a move which would kick-start his career path in Santa Barbara Wine Country.\u003c\/p\u003e\n\u003cp\u003eOriginally assistant winemaker for Santa Barbara County label, Dragonette Cellars, James left Dragonette to join Liquid Farm as the boutique label’s very first, dedicated winemaker. James transitioned over to Liquid Farm at the start of harvest 2013, and continues to make Liquid Farm’s variety of wines (now five Chardonnays, a Rosé of Mourvèdre, and four Pinot Noirs) in addition to Kings Carey Wines.\u003c\/p\u003e\n\u003cp\u003eJames’ work ethic and attention to detail, including his {annoying} fastidiousness and penchant for cleanliness in the winery, allow his wines to speak for themselves…simply put, they undergo fewer manipulations which are often due to necessary fixes or corrections in the winemaking process.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194988283,"sku":"00076279","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5883fe2cd96f6a14b39692e2d93baf7e.jpg?v=1746562108"},{"product_id":"kleemeier-pinot-noir-santa-barbara-county-ca-2023","title":"Kleemeier - Pinot Noir - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePinot Noir, River Bench and North Canyon Vineyards, organic and sustainably farmed, Santa Maria AVA. 1200 bottles produced, light extraction, only sulfured after MLF less than 60 total ppm, light fruit, red fruit, cranberries, rainier cherries and beautiful baking spices. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eKleemeier Wines is a practice of conscientious winemaking, using classic techniques from responsibly farmed vineyards that focuses on showcasing the depth and nuances of Santa Barbara County as an imperative player in world class wines. with only a couple hundred cases of wine a year, Kleemeier Wines is able to give all of the needed attention it takes to producing wines that truly resemble the terroir of this county and its multiple and unique wine making regions. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148195479803,"sku":"00076210","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3c18945c45b6ac813beb51e8bccf4548.jpg?v=1746562117"},{"product_id":"lady-of-the-sunshine-mountain-meadow-vineyard-solera-no-1-pinot-noir-slo-coast-ca-nv","title":"Lady of the Sunshine - 'Mountain Meadow Vineyard - Solera No. 1' - Pinot Noir - SLO Coast, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera Rose of Pinot Noir is from the Mountain Meadow Vineyard that we lease and farm in the northwest mountains of the SLO Coast AVA.  We have been farming this 4 acre dry farmed, headtrained vineyard since the beginning of 2023.  This vineyard site is a whimsical meadow plot in the mountains above Cayucos, sitting above 1600 feet elevation while only 4 miles from the coast. \n\n\u003c\/p\u003e\u003cp\u003eThis wine is composed of 75% 2023 wine and 25% 2024 fermenting wine, as the 2023 is the solera base we will continue to grow and care for.  The 2024 addition was used as the native yeast and natural sugar dosage to referment the base wine to capture bubbles naturally  in the bottle.  This is a serious wine, from our small vineyard meadow in the mountains, the first sparkling release of Lady of the Sunshine.  96 cases produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGina Giugni is a second generation biodynamic farmer and winemaker. Gina started Lady of the Sunshine in 2017, with a focus on regenerative, organic, and biodynamic farming in pursuit of making natural wines that reflect the purity of the place they come from. Gina also farms, full time, the 6.5 acre Chene Vineyard, located in the Edna Valley appellation. Since her takeover in 2018, the vineyard is now a Demeter certified biodynamic vineyard. Gina and her husband, Mikey, run Scar of the Sea and Lady of the Sunshine together out of their winery in San Luis Obispo, CA.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148196430075,"sku":"00076300","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/427306f8d11580fc52499b62131fa0f6.jpg?v=1746562136"},{"product_id":"lone-madrone-bassi-vineyard-grenache-syrah-slo-coast-ca-2023","title":"Lone Madrone - 'Bassi Vineyard' - Grenache, Syrah - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Grenache, Bassi Ranch, SLO Coast, organic\/biodynamic, 1260 bottles produced, 25% stem inclusion manual punch downs twice daily, small addition of S02 after Malo \u0026amp; pre bottling, Sub 50ppm total.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197183739,"sku":"00076239","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c9eee747f6a29ce87c32678ce381081c.jpg?v=1746562152"},{"product_id":"lumen-hey-ginger-petnat-petnat-of-ginger-chardonnay-santa-barbara-county-ca-nv","title":"Lumen - 'Hey Ginger - Pétnat' - Pétnat of Ginger, Chardonnay - Santa Barbara County, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eHey Ginger Pet Nat was made with only two ingredients: organic grapes and ginger root. Estate-farmed Chardonnay from the Santa Maria Valley. It was bottled alive! At about 2 brix sugar we put a cap on it and allowed it to continue fermentation in bottle. It will put a little sparkle in your day.\u003c\/p\u003e\u003cp\u003e\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","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197216507,"sku":"00076252","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/213db20a517d3ee92a3b924ea052a8b4.jpg?v=1746562152"},{"product_id":"madson-chardonnay-santa-cruz-mountains-ca-2023","title":"Madson - Chardonnay - Santa Cruz Mountains, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA celebration of Chardonnay in the Santa Cruz Mountains, the grapes come from several small organically farmed vineyards throughout the appellation. Each site brings its unique mountain micro-climate signature to the blend and the commonalities shared are low nitrogen, high calcium soils, and a cool climate during the growing season. These factors limit yields and increase the depth and mineral concentration of these bright, flinty chardonnays. Proximity to the Monterey Bay yields fresh saline wine. All vineyards are farmed using organic practices. 12.9% ABV 24 barrels produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\n\u003c\/p\u003e\u003cp\u003eAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\u003c\/p\u003e\n\u003cp\u003eRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere. \u003c\/p\u003e\n\u003cp\u003eOur pledge to be carbon neutral.\u003cbr\u003eIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor. \u003c\/p\u003e\n\u003cp\u003eWe aim to minimally interfere and guide fermentations to show vibrancy.\u003cbr\u003eAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor. \u003c\/p\u003e\n\u003cp\u003e​Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\u003c\/p\u003e\n\u003cp\u003eWith love,\u003cbr\u003eCole, Ken \u0026amp; Abbey\u003cbr\u003e\/\/\/\u003cbr\u003e​Cole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project​). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and André Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197282043,"sku":"00076343","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/abfc4e0044d522fd570fe3427a7cf52f.jpg?v=1746562155"},{"product_id":"villa-creek-farmhouse-white-picpoul-falanghina-pinot-gris-west-paso-ca-2024","title":"Villa Creek - 'Farmhouse White' - Picpoul, Falanghina, Pinot Gris - West Paso, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePeaches and cream, but with some zing! This is the wine you want to pair with your big hat and singlasses. All certified organic fruit sourced from Castoro and Adelaida Vineyards on the westside of Paso.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe have been making wine on the west side of Paso Robles for the past 25 years. Sourcing fruit from local organic sites as well as our certified biodynamic and regenerative organic home estate, we use primarily Rhone varietals to create thought provoking wines that are farmed in a way that promotes the health of the lands that we steward. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197642491,"sku":"00076369","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/93c1c34d70e08b16fa994badbe89c9f9.jpg?v=1746562163"},{"product_id":"mischief-wines-wild-kindness-viognier-riesling-los-olivos-district-ca-2023","title":"Mischief Wines - 'Wild Kindness' - Viognier, Riesling - Los Olivos District, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/mischiefwine\" target=\"_blank\"\u003e\u003ch4\u003e@mischiefwine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViognier \u0026amp; Riesling from Los Olivos District AVA\nOrganic Farming\n12% ABV | 750 ml | 75 Cases Produced\nCrafted from Zaca Mesa’s historic Cushman Block, this wine celebrates the legacy of old-vine Viognier grafted in 1997 onto rootstock originally planted in 1973. The vines thrive in Chamise Shaly Loam soils, nestled against the San Rafael Mountains. Hand harvested, the Viognier was split into two lots to unlock its full potential. Half underwent 7 days of skin contact, developing texture, tannin, and body. The other half spent 21 days in stainless steel under full carbonic maceration with daily drainings, creating vibrant fruity esters and aromatic complexity. To balance the natural richness of Viognier, a carbonically fermented Riesling with ripping acidity was blended in, resulting in a wine that’s as balanced as it is bold.\nTasting Notes:\nZesty and aromatic, this wine bursts with grapefruit, stone fruit rind, jasmine blossoms, and a touch of exotic perfume. Herbaceous notes of fresh-cut grass, green herbs, and thyme meet a gentle spice of white pepper, finishing with honeyed wax and a vibe of Japanese canned green tea. Fresh, textured, and delightfully complex, this wine captures the wild kindness of its origins.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSustainable silliness. Low-intervention, organic wines made from fruit sourced in Central Coast, CA.\nJeff makes truly tasty, progressive wines that stir the soul.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197839099,"sku":"00076227","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5b73b6608e17992248b1ac3b0739d0ff.jpg?v=1746562171"},{"product_id":"marbeso-spear-vineyard-chardonnay-santa-rita-hills-ca-2023","title":"Marbeso - 'Spear Vineyard' - Chardonnay - Santa Rita Hills, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Chardonnay\nSpear Vineyard (Sta. Rita Hills)\n175 cases produced\n\n\u003c\/p\u003e\u003cp\u003eWinemaking:\u003cbr\u003eThe fruit was hand-harvested predawn to preserve its cool temperature during the quick journey to our Buellton winery,\u003cbr\u003ewhere it was gently pressed, racked to a tank and allowed to settle overnight. On the following morning the juice was\u003cbr\u003eracked again, this time by gravity into neutral French oak, where it barrel-fermented on its native yeasts until dry. High\u003cbr\u003elevels of natural acidity made for a slow fermentative process requiring very little intervention. Malolactic fermentation\u003cbr\u003eoccurred naturally over the course of a few months. The wine was aged on its lees for just over 11 months, then bottled\u003cbr\u003ewithout fining or filtration in the fall of 2024.\u003c\/p\u003e\n\u003cp\u003eOn the Palate:\u003cbr\u003eStone fruits, crushed rocks, lemon jam. Imagine enjoying a lychee in the springtime, under a blossoming citrus tree.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSouth Bay Natives, Colin and Hannah are a small production in the Sta Rita Hills producing vineyard designates from Santa Barbara County and the Santa Cruz Mountains.  Combining our passion of wine together my wife and I decided to launch our own label Marbeso (kiss of the sea) in 2019 after years of making wine for other people. This year will mark Colin’s 20th vintage as a whole, ranging from Leeuwin Estate in Margaret River to Martinborough Vineyards in the North Island of NZ.\u003cbr\u003eWe source wines in close proximity to the sea and strive to produce clean, acid driven wines of minimal intervention using natural yeasts and bacteria; neutral french oak, bottle unfined and unfiltered to promote transparency between glass and vineyard. With vineyard sourcing and farming at the forefront, we have a strong connection to finding fruit that has been organically grown.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197871867,"sku":"00076274","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3e9597e7b5e00177916fb424dfef4db2.jpg?v=1746562171"},{"product_id":"lone-madrone-rodnick-farm-syrah-viognier-chalone-ca-2023","title":"Lone Madrone - 'Rodnick Farm' - Syrah, Viognier - Chalone, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Viognier, Rodnick Farm, Chalone, CCOF organic, 1600 bottles produced, 25% whole cluster including Viognier, manual punch downs twice daily.  Small additions post malo \u0026amp; pre bottling, sub 50total ppm.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202852603,"sku":"00076359","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3325bf1bf22ddd2151ffe223704252bc.jpg?v=1746562346"},{"product_id":"tablas-creek-vineyard-espirit-de-tablas-rhone-blend-paso-robles-ca-2022","title":"Tablas Creek Vineyard - 'Espirit de Tablas' - Rhône 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 Château 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 Rhône 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 Rhône 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 Château de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":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":"whitcraft-chene-vineyard-pinot-noir-slo-county-ca-2022","title":"Whitcraft - 'Chêne Vineyard' - Pinot Noir - SLO County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWhole Cluster Pinot Noir Biodynamic farming from Edna Valley. Neutral Oak aged 11 months, bottled unfined, unfiltered and adulterated. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhen Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.\nHis vineyards all use organic and\/or biodynamic practices to produce Chardonnay, Pinot Noir, Syrah, Zinfandel, Gamay, Trousseau, and Grenache of distinction; he does not de-stem or add water. Drake has chosen to inoculate only with the Williams Selyem strain, a yeast native to the Jackass Hill portion of Lino Martinelli’s Zinfandel vineyard on the Russian River. “It’s a super yeast,” he says “guaranteed to ferment.” Whole cluster fermentation is never subject to pump over and the wines are not racked off the lees. He hand fills and hand corks each bottle. The wine receives just enough SO2 to stabilize it, and the production is super small. It's the only inoculation we allow for still wines at Satellite... in that it's really a wild yeast strain identified and used as part of a natural process. \nThe resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148269306107,"sku":"00076226","price":88.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/97dbe4503c81758230dd9c9f2e6b779f.jpg?v=1746564564"},{"product_id":"tira-nanza-cabernet-sauvignon-carmel-valley-ca-21-22","title":"Tira Nanza - Cabernet Sauvignon - Carmel Valley, CA - 21\/22","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur inaugural vintage of Cab is here! Harvested from the oldest vines on our ranch, this dry farmed fruit exceeded all of our expectations for our first vintage. Blended with 20% Merlot and aged entirely in French Oak (75% neutral\/25% new) this wine combines rich red fruit flavors with an inviting freshness seldom seen in California Cabernet.\n\n\n\u003c\/p\u003e\u003cp\u003eFermented in Stainless Steel \u0026amp; aged in 100% French Oak Barrels  |  14% ABV \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe started Tira Nanza with the goal of creating a wine brand that truly values the process of making wine just as much as the finished product. While we enjoy drinking wine as much as the next person, this wasn’t what drew us to the industry. Having our hand in every step of the process (from planting, to farming, to winemaking, to bottling, to sharing it with all of you) and learning new things along the way is what truly excites us.\u003c\/p\u003e\n\u003cp\u003eIn a world where efficiency reigns supreme, we believe that making great wines takes time, patience, intention, and most importantly, the ability to work with nature instead of against it. At the end of the day our mission is simple — for our wines to reflect the year, the land, and the heart behind them. By farming organically, using minimal intervention winemaking, and always aiming for balance, our goal is to create wines with integrity and intention that also taste amazing.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148293325051,"sku":"00076225","price":93.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/401ffc27657d6e4aec2d86be0af0e8f5.jpg?v=1746564962"}],"url":"https:\/\/satellitesb.com\/collections\/wine.oembed?page=15","provider":"Satellite SB","version":"1.0","type":"link"}