{"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;\"\u003eđŸ›« SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e","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":"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":"crush-it-kamp-tal-gruner-veltliner-spear-vineyard-santa-rita-hills-ca-2020","title":"Crush It - 'Kamp-Tal' - GrĂŒner Veltliner - Spear Vineyard, Santa Rita Hills, CA - 2020","description":"\u003cp\u003eBackground\u003cbr\u003eWe chose to source our grapes from Spear Vineyard in Sta. Rita Hills in the heart of Santa Barbara wine country. The vineyard is certified organic and meticulously farmed. Due to the cooler climate in the AVA, GrĂŒner Veltliner grows very well in the Sta. Rita Hills and is planted in many vineyards in the region.\u003c\/p\u003e\n\u003cp\u003eVintage\u003cbr\u003eThe 2020 vintage started with cooler temps and some late rains in March and April. The slower start proceeded bud break, but the milder temps and low winds facilitated a strong fruit set and ample yields. Due to the\u003cbr\u003elow rolling hills the grapes were well protected and ripened through till\u003cbr\u003emid-September.\u003c\/p\u003e\n\u003cp\u003eSensory Notes\u003cbr\u003eNot unlike the Austrian region that this wine is named after, our GrĂŒner Veltliner is unfiltered and unfined. Deep complex yellow in color, the glass is rife with white flowers, white pepper, and yellow apple. Highlighted by a streak of mineral driven acidity, the palate has notes of meyer lemon and a hint of spice. Then it pleasantly rounds out to a bright clean finish.\u003c\/p\u003e\n\u003cp\u003eVinification: Foot stomped and left on the skins for 4 hours. Pressed directly into neutral oak barrels, fermented by native yeasts. No sulfur added through fermentation.\u003cbr\u003eÉlevage: Aged for 8 months in neutral French Oak barrels, on its gross lies.\u003cbr\u003e43 Cases Produced\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43232415908091,"sku":"00073388","price":44.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d0056048c78c0c1c61396156317ad836.jpg?v=1656470153"},{"product_id":"scar-of-the-sea-rancho-tepusquet-solera-chardonnay-santa-maria-valley-ca-nv","title":"Scar of the Sea - 'Rancho Tepusquet - 'Solera'' - Chardonnay - Santa Maria Valley, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/scar_of_the_sea\" target=\"_blank\"\u003e\u003ch4\u003e@scar_of_the_sea\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera blend of Chardonnay was established in 2014. Its composition is made up of 50% Solera base, built over time from 2014-2019 which have been aged together in 500L barrels and the other 50% is 2020 Old Vine Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time that I am extremely proud of.\nThink salted almonds, lemon cake, \u0026amp; caramelized rock candy | 48 cases produced | 12% alcohol\n---\nScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California. \nThe Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day. \nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. \n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eScar of the Sea was established in 2012 and is owned \u0026amp; operated by Mikey \u0026amp; Gina Giugni in San Luis Obispo, California.\n\nThe Central Coast offers us the opportunity to live, work, and play by the sea, which is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.\n\nScar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":43706613956859,"sku":"00073575","price":86.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/f9caa40fc6bcc7d2208b9a305389592f.jpg?v=1663373149"},{"product_id":"laherte-fr-res-1er-cru-nature-de-craie-champagne-c-te-de-blancs-champagne-fr-nv","title":"Laherte FrĂšres - '1er Cru - Nature de Craie' - Champagne - CĂŽte de Blancs, Champagne, FR - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFrom organically grown 30-60 year old vines in the villages of Vertus and Voipreux in the CĂŽte des Blancs. The vineyards are located in the lower mid-slopes where the chalk is at its most prominent, capped off with a few cm of clay.\nNo added sulfur was used during the vinification or aging of this wine and no sugar was added during the vinification or at disgorgement. 100% free-run Chardonnay grape juice!\nLaherte’s goal here is to express the clearest and finest grain of chalk, and the results are clear and concise. Rich in the middle, but supported by a mineral backbone, that is clear to anyone. This wine is sublime young, due to its richness and complexity, but will express more layers over time, if you can keep your hands off of it.\n---\nLaherte FrĂšres was founded in 1889 by Jean-Baptiste Laherte, although the Laherte family sold grapes to the local cooperative for many years. Michel Laherte, the father of current proprietors Thierry and Christian Laherte, began to bottle champagne under his own label, and when brothers Thierry and Christian took over the estate, they appropriately changed the name back to Laherte FrĂšres. Since 2002, they have been assisted by Thierry’s son AurĂ©lien (pictured), who represents the seventh generation of his family to grow vines in this area.\nThe Lahertes own ten hectares of vines, spread over an astonishing 75 parcels in ten different villages. Needless to say, some of these parcels are quite small, and fortunately much of the estate’s holdings lie in areas not too far away, in communes such as Chavot, Courcourt, Moussy, Vaudancourt, Mancy and Epernay. AurĂ©lien Laherte is particularly interested in natural viticulture, and since 2005, five hectares of the estate have been farmed biodynamically. The other five are essentially organic, worked without any chemical pesticides or herbicides, and while Laherte would like to expand his biodynamic treatments to include more parcels, the main difficulty right now is distance, as some plots, such as those in Vertus or Voipreux, for example, are simply too far away from Chavot to effectively manage the intense labor required for biodynamic viticulture.\nMany of Laherte’s champagnes demonstrate the distinct character of the Coteaux Sud d’Epernay, the area just to the south and southwest of the town of Epernay that falls between the CĂŽte des Blancs and the VallĂ©e de la Marne. The chalk in this region is noticeably softer and more friable than the hard chalk found in the CĂŽte des Blancs, and here it’s usually covered by 50 centimeters to one meter of clay, often mixed with other elements such as silex, limestone, schist and marl. Combined with the diverse array of different expositions offered by the numerous folds and twists of the rolling slopes here, this creates a distinctive character in the wines that distinguishes them from those of the surrounding areas. “Our pinot noir is finer than that of the VallĂ©e de la Marne because we have some chalk,” says AurĂ©lien Laherte, “and our chardonnay is rounder and fruitier than the CĂŽte des Blancs because we have some clay.” At the same time, this region is far from homogeneous: Laherte identifies 15 different terroirsin the village of Chavot alone, and vinifies each separately in order to preserve its individuality of expression.\nLaherte’s champagnes are full in flavor and strongly imprinted by place, reflecting the earthy, stony terroirs of the Coteaux Sud d’Epernay. With their often ample girth and intense expression of soil, the wines can sometimes veer toward the rustic, but they more than make up for it by their depth of character. Dosage is always very low, between four and eight grams, which suits the ripeness and concentration of fruit here, derived from conscientious work in the vines.\n— Peter Liem\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLaherte FrĂšres was founded in 1889 by Jean-Baptiste Laherte, although the Laherte family sold grapes to the local cooperative for many years. Michel Laherte, the father of current proprietors Thierry and Christian Laherte, began to bottle champagne under his own label, and when brothers Thierry and Christian took over the estate, they appropriately changed the name back to Laherte FrĂšres. Since 2002, they have been assisted by Thierry’s son AurĂ©lien (pictured), who represents the seventh generation of his family to grow vines in this area.\nThe Lahertes own ten hectares of vines, spread over an astonishing 75 parcels in ten different villages. Needless to say, some of these parcels are quite small, and fortunately much of the estate’s holdings lie in areas not too far away, in communes such as Chavot, Courcourt, Moussy, Vaudancourt, Mancy and Epernay. AurĂ©lien Laherte is particularly interested in natural viticulture, and since 2005, five hectares of the estate have been farmed biodynamically. The other five are essentially organic, worked without any chemical pesticides or herbicides, and while Laherte would like to expand his biodynamic treatments to include more parcels, the main difficulty right now is distance, as some plots, such as those in Vertus or Voipreux, for example, are simply too far away from Chavot to effectively manage the intense labor required for biodynamic viticulture.\nMany of Laherte’s champagnes demonstrate the distinct character of the Coteaux Sud d’Epernay, the area just to the south and southwest of the town of Epernay that falls between the CĂŽte des Blancs and the VallĂ©e de la Marne. The chalk in this region is noticeably softer and more friable than the hard chalk found in the CĂŽte des Blancs, and here it’s usually covered by 50 centimeters to one meter of clay, often mixed with other elements such as silex, limestone, schist and marl. Combined with the diverse array of different expositions offered by the numerous folds and twists of the rolling slopes here, this creates a distinctive character in the wines that distinguishes them from those of the surrounding areas. “Our pinot noir is finer than that of the VallĂ©e de la Marne because we have some chalk,” says AurĂ©lien Laherte, “and our chardonnay is rounder and fruitier than the CĂŽte des Blancs because we have some clay.” At the same time, this region is far from homogeneous: Laherte identifies 15 different terroirsin the village of Chavot alone, and vinifies each separately in order to preserve its individuality of expression.\nLaherte’s champagnes are full in flavor and strongly imprinted by place, reflecting the earthy, stony terroirs of the Coteaux Sud d’Epernay. With their often ample girth and intense expression of soil, the wines can sometimes veer toward the rustic, but they more than make up for it by their depth of character. Dosage is always very low, between four and eight grams, which suits the ripeness and concentration of fruit here, derived from conscientious work in the vines.\n— Peter Liem\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Beaune Imports","offers":[{"title":"Default Title","offer_id":43829276836091,"sku":"00073603","price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/1cfddf873ecf9533aa259d6d83937836.jpg?v=1664844479"},{"product_id":"claire-naudin-le-clou-34-aligot-burgundy-fr-2020-1500ml","title":"Claire Naudin - 'Le Clou 34' - AligotĂ© - Burgundy, FR - 2020 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAn incredibly rare and wonderful wine made from old vine AligotĂ© from 6 organically farmed plots around her home. \nThe top wine of the Ferrand-Naudin estate, this wine is amongst the purest and finest expressions of AligotĂ© in the world. We are so proud to have this allocation back for another vintage. \nThink about the best possible cburgundian chardonnay, then make it better: that's le Clou AligotĂ©!\n---\nClaire Naudin, Domaine Naudin Ferrand\nBurgundy, Magny-lĂšs-Villers\nThe village of Magny-lĂšs-Villers boasts an exceptional location: it is indeed the only village of the Hautes-CĂŽtes which straddles the boundary between the two appellations of Bourgogne Hautes-CĂŽtes de Beaune and Bourgogne Hautes-CĂŽtes de Nuits. The domain covers about 22 hectares of vineyard, with some prestigious parcels in: Aloxe, Ladoix, Echezeaux, and Nuit St Georges.\n“Many generations of winemakers have built our domain. One after the other, they knew how to work the vine and express the best of the fruit. Each new generation has been a source of renewal and dynamism, of questioning and new projects.”\nClaire had often dreamed of making wine, but needed to come to the decision in her own time. After studying geology and agronomy, she travelled and worked in vineyards in both Australia and New Zealand before returning home.\n“You need to want to become a winemaker, not have it thrust upon you.”\nClaire Naudin officially took the Domaine Naudin Ferrand in 1994, and quickly shaped it to her own personality and style. She believes in sustainable winemaking and refuses standardization, favoring a viticulture and a constant questioning of \"chemical\" practices. She avoids chemicals in the vineyard, not only because they affect soil quality in the long-term and because she feels they are detrimental to the health of vineyard workers.\nShe’s argued with appellation standards for years, feeling that some of the rules are detrimental to the quality of wine. Her wines are deeply rooted in Burgundian tradition and they carry all of her sensitivity, and the promise of a better future. As a woman winemaker and passionate mother of three, she wants to perpetuate what she has received.\n“My wine will no longer be trapped in a ‘small’ label. The ‘Burgundy white grape’ has been drawn down, overused- and even despised by many colleagues who have forgotten how it could still be quite pleasurable. So I will lift this wine up, and I will go beyond what the label would allow me.”\nOver the course of 16 years, Claire has worked hard to implement the following standards:\n - lower yields\n - improved trellising\n - improving the maturity and health of the grapes\n - sorting draconian when it's not enough\n - removing unnecessary or disrespectful handling of the soil\nShe works as natural as possible, focusing on sustainable viticulture. She also uses natural yeasts, as opposed to cultured ones, and the cellar is gravity-fed, meaning grapes are not damaged before they ferment. No filtration or fining is carried out, as she prefers to rack the wine a few extra times before bottling. This means fewer traces of additives and a more natural wine.\nAnd while Claire works organically, she’s purposefully not certified. She believes the organic accreditation can lead to a standardization of wine, something she is keen to avoid. Instead, Claire seeks to express her freedom from these designations, embracing her independent spirit and the purest love of her craft.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eAligotĂ©\u003c\/h3\u003e\u003cp\u003eAligotĂ© is Burgundy’s other important white grape, long overshadowed by Chardonnay but increasingly valued for its freshness and directness. It has deep roots in Burgundy and can be especially compelling when grown from old vines or in limestone-rich sites.\u003c\/p\u003e\u003cp\u003eIn the vineyard, AligotĂ© generally keeps high acidity and ripens earlier than Chardonnay. It was historically planted in less prestigious sites, but careful growers have shown that it can transmit place and make serious, ageworthy whites when treated with the same attention as more famous varieties.\u003c\/p\u003e\u003cp\u003eIn the glass, AligotĂ© often shows lemon, green apple, white flowers, herbs, and a chalky or saline edge. It’s usually leaner and more linear than Chardonnay, with a brisk, mouthwatering quality that makes it especially good with simple, salty, and fresh foods.\u003c\/p\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":43856801300731,"sku":"00073617","price":128.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/d8f4d64d6fec98a51c1d5cbfaccc5dc1.jpg?v=1665101063"},{"product_id":"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 TrĂšs\" 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 CĂŽte 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 nĂ©gociant. 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 RĂ©gniĂ© in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-nĂ©gociant 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 mĂ©lange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mĂ©lange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mĂ©lange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\nThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mĂ©lange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\nRock unit descriptions from USGS Map Descriptions (2014).\nSANTA LUCIA RANGE BLOCK\nCambria Felsite (Oligocene) White, welded, vesicular feldspar-quartz-pumice tuff; laminated, thick-bedded quartz-feldspar-biotite tuff (some euhedral biotite); and white and gray, hard rhyolite and dacite felsite. East of the map area (Cypress Mountain 7.5 ́ quadrangle), in roadcuts along Highway 46, this unit also includes black-weathering maroon amygdaloidal basalt with green serpentinite(?) xenoliths and green mineralization, white-weathering green tuff including lenses of silicified breccia, obsidian and flow-banded gray glassy rhyolite, and greenish-gray tuff breccia with boulders of red jasper. See Ernst and Hall (1974) for a detailed description of this unit. The felsite has been correlated with the Morro Rock-Islay Hill intrusive\/volcanic complex southeast of the map area (Ernst and Hall, 1974), which has yielded K-Ar ages between 22.7±0.9 and 28.0±1.0 Ma (Turner, 1968; Hall and others, 1966; Buckley, 1986) and more recently an 40Ar\/39Ar age of 26.5–27 Ma (cited in Cole and Stanley, 1998). Ernst and others (2011) used U-Pb ages from zircons to date Cambria Felsite at 27 Ma. The Oligocene age is consistent with stratigraphic position beneath the fossiliferous Vaqueros Sandstone and correlation with the Oligocene rocks to the southeast\nFRANCISCAN COMPLEX\nKfm MĂ©lange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mĂ©lange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mĂ©lange in the map area\n\nWe acknowledge with deep respect that we are only the latest in a long line of stewards of this land. The known human history of our part of the Central Coast begins with the indigenous peoples who thrived in small communities for thousands of years, fishing, hunting and gathering food in the forests that once blanketed this land. Their descendants today call themselves Te'po'ta'ahl or, “People of the Oaks,” in honor of their ancestors’ staple food of acorns. They actively managed the landscape to better provide for their needs, using controlled burns to clear the ground beneath nut-bearing trees and cultivating food and medicinal plants near villages. An important coastal community, located on Santa Rosa Creek near today’s Cambria, was called Tsetacol. Their way of life changed dramatically in the late 1700s with the arrival of Franciscan Friars seeking converts to Christianity on behalf of Imperial Spain. The nearby Missions of San Luis Obispo and San Miguel Arcangel, constructed and maintained with coerced native labor, housed the first vineyards planted in today’s San Luis Obispo County. Wine for sacramental and commercial purposes was made from a vine, now known as Mission, imported to the Americas in the 1600’s from the Canary Islands and still grown in California today.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eSavagnin\u003c\/h3\u003e\u003cp\u003eSavagnin is one of the Jura’s defining white grapes and a variety with deep roots across the alpine and eastern French wine world. It’s best known for its role in sous voile wines and Vin Jaune, but it can also make vivid, dry, topped-up whites with real tension and character.\u003c\/p\u003e\u003cp\u003eIn the vineyard and cellar, Savagnin is valued for acidity, structure, and its ability to carry both oxidative and non-oxidative styles. Under flor-like veil aging it develops the nutty, curry-spice, saline complexity associated with classic Jura; made ouillĂ©, it can be bright, mineral, and direct.\u003c\/p\u003e\u003cp\u003eIn the glass, Savagnin can show lemon, green apple, quince, walnut, curry leaf, smoke, salt, and firm acidity. The best examples are intensely savory and food-friendly, with a mountain-wine clarity that can feel both rustic and precise.\u003c\/p\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45704400306427,"sku":"00074979","price":109.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/17620347ccec0bf1b0fc610e8ba260bd.jpg?v=1712968608"},{"product_id":"paolo-bea-rosso-de-veo-sangiovese-blend-montefalco-umbria-it-2018","title":"Paolo Bea - 'Rosso de VĂ©o' - Sagrantino - Montefalco, Umbria, IT - 2018","description":"\u003cp\u003e“Rosso de VĂ©o” 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 cuvĂ©e 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 ListĂĄn Prieto or PaĂ­s) 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' - GrĂŒner 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":true}],"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 LabĂ©e 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 - RĂ©gnie, 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 CĂŽte 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 CĂŽte 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 RĂ©gniĂ©, which gives a certain depth of character and presence to the wine vintage in and vintage out. That said, RĂ©gniĂ© 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 nĂ©gociant. 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 RĂ©gniĂ© in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-nĂ©gociant 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 nĂ©gociant. 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 RĂ©gniĂ© in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-nĂ©gociant 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 MĂ©laric, 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":65.7,"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 RĂ­as 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 SalnĂ©s 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 RĂ­as 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 RĂ­as Baixas subzone, Val do SalnĂ©s, 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 mĂ­, 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 RĂ­as 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 RĂ­as Baixas numerous times each month to drink, eat and share their ideas and experiences. The community of RĂ­as 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 RĂ­as 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 RĂ­as 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 RĂ­as 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\u003eRĂ­as 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 RĂ­as 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 SalnĂ©s, the coldest sub-zone of the RĂ­as 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 RĂ­as 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 RĂ­as Baixas.\u003cbr\u003eImmediately visible upon entering RĂ­as Baixas, the pergola vine training system was first employed about half a century ago when Albariño marched to its near clean sweep over the RĂ­as 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\u003eRĂ­as Baixas Subzones\u003cbr\u003eAlbariño is one the world’s most talented communicators of terroir, and it does so with striking clarity. The Val do SalnĂ©s is the epicenter of quality and it’s here where Albariño best demonstrates its breed, surpassing the other regions of the RĂ­as 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 SalnĂ©s; 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 SalnĂ©s (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 SalnĂ©s\u003cbr\u003eThe Val do SalnĂ©s is mostly inside the RĂ­a de Arousa, the largest of the rĂ­as, with some of it facing the RĂ­a 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 SalnĂ©s 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 SalnĂ©s is deep inside an estuary (rĂ­as) 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 SalnĂ©s with much of the topsoil decomposed sands derived from this bedrock. Despite granite’s affinity for good drainage, the ground in SalnĂ©s, 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 SalnĂ©s 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 RĂ­as 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 RĂ­as 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-Ă -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 RhĂŽne), 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 RĂ­as 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 RhĂŽne 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 SalnĂ©s 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 RĂ­as 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 SalnĂ©s, 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 - SavenniĂšres, Loire Valley, FR - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eTruly one of the most classic Chenin Blancs in the Loire and an essential piece of kit for understanding the grape and the region. It also drinks like rock and roll!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBiodynamic\nPracticing\nVineyard\n9.6 hectares of Chenin blanc grown on hillsides along the Loire River.\nSoil\nSchist with sandstone and clay\nViticulture\nYields are kept extremely low, usually around 30 h\/h, and all work is done by hand including the harvest which occurs slowly over a few weeks (5-6 \"tries\" or pickings). Will be certified organic in the 2012 vintage!\nVinification\nFermented with indigenous yeasts in tank.\nAging\nAged in a combo of tank and cask (220 and 400-liter, mostly used), with usually 65-75% tank and the rest wood.\nProduction\n1,500 cases\nRatings\nPublication\nVinous\nRating\n91\nDescription\nThe 2022 SavenniĂšres Roche aux Moines from Tessa Laroche at Domaine aux Moines is surprisingly fresh, considering the dry, warm conditions of the vintage. There's a liveliness and freshness where others have struggled with heaviness. A subtle autolysis-derived pastry flavor joins ripe apple, pear and herbal notes. In this vintage, there are two bottlings of this wine: one with SO2 and one without, with no distinction on the label! Tasting the two alongside each other, the no-sulfur-added approach is more open with more obvious fruit and pastry compared with a tighter, more closed expression where sulfur dioxide was added at bottling. - Rebecca Gibb\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWith roots going back to the middle-ages, the Domaine aux Moines, one of the two pearls of Anjou, needs little introduction. Yet, things are quietly evolving at this prestigious estate with Tessa Laroche firmly at the helm and her eyes set on the future. The commitment to biodynamic farming, the attention to detail, the respect of history while welcoming of new practices are all enhancing the attribute of this extraordinary vineyard of SavenniĂšres Roche-Aux-Moines. The best is probably yet to come and that’s no small feat.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47107153363195,"sku":"00076191","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5f0bd76410ddb4a6983033eac145af43.jpg?v=1745092551"},{"product_id":"domaine-b-rtschi-cru-manicle-chardonnay-bugey-fr-2023","title":"Domaine BĂ€rtschi - 'Cru Manicle' - Chardonnay - Bugey, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFull of the minerality, freshness and tension you would expect from cool climate, deficit soils like these below the cliff of Manicle! Picked early to maintain acid and bright fruit flavors, and using only 30% oak, all used, this wine grown at the same latitude as its Savoie cousins, is a delicious introduction to the wines of Bugey and the region’s crown vineyard, Manicle.\n\n- Appellation Cru Manicle\n- Variety Chardonnay\n- Vintage 2019\n- Vine Age 40 years\n- Elevation 400m\n- Soil Limestone, Marlstone\n- Yield 5t\/ha\n- Vinification Steel\/Oak\n- Aging ---\n- Alcohol 13.5%\n- Farming Practices Certified Organic\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eClĂ©ment Bartschi is a native son of Bugey, a rich winegrowing region nestled between Savoie and the Jura in eastern France, equidistant between Lyon and Geneva. Bugey is a beautiful landscape of sheer limestone cliffs and the emerging Alps. Here mountain influenced Chardonnay and Pinot thrive along with native varieties like Altesse and Mondeuse. It is Bugey’s most famed vineyard, Cru Manicle, that ClĂ©ment has recently returned to, convinced by the terroir of his under-the-radar home.\nClĂ©ment is a local boy who has made good in the wider wine world, with time spent at the venerated Domaine RomanĂ©e-Conti, before becoming a winemaker at M. Chapoutier, one of the Rhone Valley’s most respected domaines, where today he is head winemaker.\nBut when ClĂ©ment, leaning on his local connections, discovered that one of the growers (there are just three!) on Cru Manicle was planning to retire he jumped at the chance to purchase their parcels, convert them to organic agriculture and begin making wines close to his heart and in his family’s ancestral backyard.\nCru Manicle sits at 400m and covers a small south facing mountain slope on the very southern apex of the Jura mountain range which separates France from Switzerland. Here the lime and marl rocky soils retain morning heat while cool nights maintain acidity and freshness in the grapes. ClĂ©ment farms 3 hectares focused on Chardonnay and Pinot Noir. His wines exude traditional craft, alpine influence and a deep local understanding of this unspoiled area.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Barrel Down Selections","offers":[{"title":"Default Title","offer_id":47140229939451,"sku":"00076135","price":55.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31f1edbd898ad73b12920249771bf4e6.jpg?v=1746246405"},{"product_id":"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' - RosĂ© of Pinot Gris, Marsanne, Roussanne, Picpoul, Counoise, Grenache, Zinfandel, Sagrantino, MourvĂšdre - 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\u003eChĂąteauneuf-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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c2ff68978dd9a22c9a505e2b98c92a3.jpg?v=1746562080"},{"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' - RhĂŽne Blend - Paso Robles, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard 2022 Esprit de Tablas Blanc is our flagship white blend, chosen from the top lots of six white Rhone varieties propagated from budwood cuttings from the ChĂąteau de Beaucastel estate. Roussanne provides the core richness, minerality, and flavors of honey and spice, while Grenache Blanc adds green apple and anise flavors, lush mouthfeel and bright acids. Picpoul Blanc adds pineapple brightness and saline minerality, Bourboulenc provides limestoney, citrusy lift, Clairette Blanche brings clean fruitiness and chalky minerality, and Picardan finishes with a little burst of acid, further emphasizing the mineral notes.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAccolades\u003c\/li\u003e\n\u003cli\u003e2022 Esprit de Tablas Blanc: #12 Wine of 2024: Owen Bargreen (Dec. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"full-bodied with bright acidity and complex notes of peaches, nectarines, beeswax and lanolin\": JamesSuckling.com (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"a beautiful balance of power, nuance and lift, with a mellow, soft texture lined with vibrant acidity\": Robert Parker's Wine Advocate (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"impossible to ignore. Vividly fresh and pure\": Vinous (July 2024)\u003c\/li\u003e\n\u003cli\u003e94 points \u0026amp; Editors' Choice; \"This is a lesson in white RhĂŽne blends\": Wine Enthusiast (Jul. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"the finest white wine that I tasted in my Paso Robles Report ... stunning\": Owen Bargreen (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"a wine of great aromatic complexity, with beeswax, yellow flower pollen, almond skin and nutmeg. The palate balances the weighty elements of these white RhĂŽne varieties with remarkable brightness and saline minerality, creating textural perfection\": Decanter (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"a ripe orchard fruits-driven core with flavors of white peach, sudachi, wet river stones, and kiwi ... long and lingering\": BevX (Apr. 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"vibrant and mouth coating\" Robert Parker's Wine Advocate (Dec. 2023)\u003cbr\u003eTasting Notes\u003cbr\u003eA powerful nose of lanolin and honeycomb, lemongrass and orange blossom, like the world's most luxurious antique furniture polish. The palate is lively, rich but still light on its feet, with flavors of vanilla custard, fresh apricot, citrus pith, marmalade, and green herbs. The finish leaves lingering notes of grilled pineapple and green herbs. Drink now to enjoy its freshness or let it age for up to two decades for deeper flavors of caramel and roasted nuts.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eTablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of ChĂąteau de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148268126459,"sku":"00076240","price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6d5581164dc47f3a7077c499d0f6e80e.jpg?v=1746564521"},{"product_id":"whitcraft-chene-vineyard-pinot-noir-slo-county-ca-2022","title":"Whitcraft - 'ChĂȘne 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"},{"product_id":"tablas-creek-vineyard-espirit-de-tablas-mourvedre-grenache-cinsault-vaccarese-counoise-cinsault-adelaida-district-paso-robles-ca-2022","title":"Tablas Creek Vineyard - 'Espirit de Tablas' - MourvĂšdre, Grenache, Cinsault, VaccarĂšse, Counoise, Cinsault - Adelaida District, Paso Robles, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Tablas Creek Vineyard 2022 Esprit de Tablas is our flagship red blend, chosen from the best lots of six estate-grown varieties propagated from budwood cuttings from the ChĂąteau de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of MourvĂšdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, Counoise for brambly spice and acidity, as well as the dark, herby Vaccarese and the juicy, spicy Cinsaut.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAccolades\u003c\/li\u003e\n\u003cli\u003e95 points; \"Lavish strawberry, rose petal and violet flavors are rich on the palate, with hints of fennel pollen and toasted chaparral adding depth\": Wine Enthusiast (Apr. 2025)\u003c\/li\u003e\n\u003cli\u003e95 points; \"The winery flagship delivers the goods as usual in this vintage\": Rich Cook, WineReviewOnline.com (Jan. 2025)\u003c\/li\u003e\n\u003cli\u003e17.5\/20; \"incredibly appetising and ageworthy\": JancisRobinson.com (Nov. 2024)\u003c\/li\u003e\n\u003cli\u003e97 points; \"perfectly balanced with a meaty texture\": BevX (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e96 points; \"full-bodied but fresh, with silky smooth tannins\": JamesSuckling.com (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"strikes a delicious balance between sumptuous, ample concentration and palpable precision\": Robert Parker's Wine Advocate (Sep. 2024)\u003c\/li\u003e\n\u003cli\u003e95 points; \"A stunning wine from 2022\": Owen Bargreen (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e94 points; \"this is a delicious wine with brilliance and undeniable ageability\": Decanter (Oct. 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"This is finessed and graceful, with a lifted feel and cooling acidity\": Vinous (July 2024)\u003c\/li\u003e\n\u003cli\u003e93-95 points; \"mouthwatering acidity and a long, flavorful finish\": Robert Parker's Wine Advocate (Dec. 2023)\u003cbr\u003eTasting Notes\u003cbr\u003eA serious nose of pipe tobacco, both red and black currant, licorice, and a little minty lift. The mouth is on point with flavors of black raspberry, mint chocolate, meat drippings, and loamy earth. Deep and full but structured as well, with fine-grained tannins and a finish of sweet spice and dark red fruit.\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eTablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of ChĂąteau de Beaucastel, and the Haas family of Vineyard Brands.\n\n\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTablas Creek is the world's first Regenerative Organic Certified Vineyard and Winery.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148295946491,"sku":"00076211","price":63.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e5cdc8a59640b2a71fc16a7990361078.jpg?v=1746565046"},{"product_id":"samuel-louis-smith-nelson-vineyard-sans-soufre-syrah-santa-cruz-mountains-ca-2022-1500ml","title":"Samuel Louis Smith - 'Nelson Vineyard - Sans SoufrĂš' - Syrah - Santa Cruz Mountains, CA - 2022 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eV.22\nRecord December rains, a cold and dry January, and a warm and dry first few weeks of February preceded below-freezing temperatures later in the month. This was the first hurdle, as soil temps had risen and bud break commenced the first and second weeks of March (about one week early). Some rain late March helped to cleanse soils and quench vines, yet another shock to the system was looming. A succession of heatwave,frost, rain confirmed that 2022 was going to be anything but easy. Weather through flowering was cool and windy per usual. This, paired with low nutrient and groundwater availability due to the drought, lead to below-average cluster counts and widespread shatter. Average to above average temperatures, along with less marine layer through the summer, confirmed that 2022 would be an early year. A week-long heatwave starting Labor Day Weekend hastened ripening and further diminished crop loads. Thankfully, weather for the remainder of harvest was average to below average, though the heatwave and tiny yields forced most parcels to ripen simultaneously – shifting the stress from vineyard to winery. At first glance, 2022 seems to be a combination of 2014 and 2017. Regardless, the end result for the vintage was clean, fruit-driven, and fairly opulent wines with individuality determined by pick date (before, durning, or after the heatwave). This is a vintage that truly tells a story.\n\n\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMicro-nĂ©goce\n\n\u003c\/p\u003e\u003cp\u003eSamuel Louis Smith functions as a micro-nĂ©gociant based in Salinas, California. Organic viticulture, mountainous sites, and minimal intervention in the cellar are tenets of the brand. SLS presents a compelling cross-section of the Central Coast, focusing on Sta. Rita Hills chardonnay, Monterey pinot noir, and Santa Cruz Mountains cool-climate syrah. The wines are made in a neoclassical style where light handling, wild fermentations, and stem inclusion in the reds create wines of place and purity, aroma and structure.\u003c\/p\u003e\n\u003cp\u003eIn the future, the core of SLS will be made with dirty fingernails and estate grown grapes. For now, Sam is dedicated to sourcing fruit from the most distinctive honestly- and sustainably-farmed vineyards. He is also head winemaker at the historic Morgan Winery, a pioneer of organic viticulture and traditional winemaking in the Santa Lucia Highlands AVA.\u003c\/p\u003e\n\u003cp\u003eBackground\u003c\/p\u003e\n\u003cp\u003eSam studied Economics, French, and Spanish at UC Santa Barbara. A nagging desire for wine knowledge and proximity to good surf led Sam to Bordeaux- the perfect place to spend a semester abroad. Coinciding with the iconic vintage of 2009, it opened his eyes to the world of haute cuisine and fine wine. Though somewhat reticent and cold, Sam’s Bordelaise host family ate and drank quite well; their pairing of confit de canard with ’89 Margaux on a cold Sunday afternoon in November still serves as an epiphanous moment for him.\u003c\/p\u003e\n\u003cp\u003eWine and everything it embodies are still the most cerebral and inspiring experience for Sam. Making pinot noir in the Willamette Valley and cool-climate syrah in the Northern RhĂŽne, and cutting his teeth as assistant winemaker for Margerum Wine Company gave him the opportunities to find where his palate and California’s cool, mountainous Central Coast terroir converge.\u003c\/p\u003e\n\u003cp\u003eWatercolor paintings, also found in black and white on the labels, are Sam’s originals.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47156508164347,"sku":"00076362","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/24199bc6996a58b56512f56083b95487.jpg?v=1746916552"},{"product_id":"gd-vajra-albe-nebbiolo-barolo-piemonte-it-2021","title":"GD Vajra - 'Albe' - Nebbiolo - Barolo, Piemonte, IT - 2021","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eProduced from the vineyards of Fossati, Coste de Vergne and La Volta, this is “Barolo di Barolo”, from fine terroirs located at medium altitude. With this wine Vajra seeks to express the true aromatic quality of the Nebbiolo grape along with its elegant body, harmonious structure and ripe tannins. Long ageing in Slavonian casks assures the preservation of primary fruit aromas and guarantees excellent ageing potential.\nComplex orange notes add to notes of red fruit, flowers, pine and wild herbs. It shows good intensity and structure with ripe tannins. This is one of those rare wines that one can honestly say to drink now or hold for 5-10 years. It’s that versatile and delicious.\nhttp:\/\/www.gdvajra.it\/en\/barolo-albe-docg\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e​The estate of GD Vajra is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which result in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers, who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte, and in essence they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47177949348091,"sku":"00076412","price":71.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/deecd74f7b9b6d30376f531e9f9e18c2.jpg?v=1747787238"},{"product_id":"satellite-x-entity-of-delight-bassi-vineyard-pinot-noir-slo-coast-ca-2023","title":"Satellite x Entity of Delight - 'Bassi Vineyard' - Pinot Noir - SLO Coast, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eThis is our first ever true \"house wine\" attempt! \nWe had an opportunity, to go wild. We took it! \n\n\u003c\/p\u003e\u003cp\u003eWith enough inventory to last most of the year (at least) - this wine (and the other two house wine labels) represents everything we love about wine in the central coast... and all in a populist style that sings our song: NATURAL WINE IS THE BEST REPRESENTATION OF WINE. \u003c\/p\u003e\n\u003cp\u003eThis set of three wines: A Chardonnay, Pinot Noir, and MourvĂšdre, fashioned by our friend Crosby Swinchat, are a gift to us as much as they are a gift to you. We took our biggest chance yet for a collaboration that represents our region and our vibe in the most approachable, delicious, and repeatable way we've done yet. \u003c\/p\u003e\n\u003cp\u003eAll organic farming, all native fermentation, no fining, no filtering, no additions except for minimal effective SO2 (applied only at bottling)\u003c\/p\u003e\n\u003cp\u003eSatellite is the \u003cem\u003eexclusive\u003c\/em\u003e outlet for these Satellite xoxo labels. \u003c\/p\u003e\n\u003cp\u003e-Satellite, xoxo\u003c\/p\u003e\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\u003eEntity of Delight\u003c\/p\u003e\n\u003cp\u003eDelight is often defined as a high degree of satisfaction. The drive is to create that within the bottles that have come from our hands. Inspired by the idea of reflecting the beauty of a site into the integrity of a wine. At the heart though, the wines are meant to be fun and refreshing partners to the good times!\u003cbr\u003eThere are currently three organic vineyards that my grapes come from, the first is called, The Bassi Vineyard. Which is a beautiful vineyard about a mile from the Pacific Ocean in Avila Beach (San Luis Obispo AVA). The second is called Spear Vineyard in the Santa Rita Hills AVA lying between Buellton and Lompoc. And the third is called Bella Vista in the hotter and dryer area in Ballard Canyon. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47193296142587,"sku":"00076424","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1710.jpg?v=1749506585"},{"product_id":"satellite-x-entity-of-delight-riverbench-vineyard-chardonnay-santa-maria-valley-ca-2023","title":"Satellite x Entity of Delight - 'Riverbench Vineyard' - Chardonnay - Santa Maria Valley, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\n\u003cp\u003eThis is our first ever true \"house wine\" attempt! We had an opportunity, to go wild. We took it!\u003c\/p\u003e\n\u003cp\u003eWith enough inventory to last most of the year (at least) - this wine (and the other two house wine labels) represents everything we love about wine in the central coast... and all in a populist style that sings our song: NATURAL WINE IS THE BEST REPRESENTATION OF WINE.\u003c\/p\u003e\n\u003cp\u003eThis set of three wines: A Chardonnay, Pinot Noir, and MourvĂšdre, fashioned by our friend Crosby Swinchat, are a gift to us as much as they are a gift to you. We took our biggest chance yet for a collaboration that represents our region and our vibe in the most approachable, delicious, and repeatable way we've done yet.\u003c\/p\u003e\n\u003cp\u003eAll organic farming, all native fermentation, no fining, no filtering, no additions except for minimal effective SO2 (applied only at bottling)\u003c\/p\u003e\n\u003cp\u003eSatellite is the \u003cem\u003eexclusive\u003c\/em\u003e outlet for these Satellite xoxo labels.\u003c\/p\u003e\n\u003cp\u003e-Satellite, xoxo\u003c\/p\u003e\n\u003cp\u003eArt by Elle Cuddy đŸ‘©â€đŸŽš\u003c\/p\u003e\n\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eEntity of Delight\u003c\/p\u003e\n\u003cp\u003eDelight is often defined as a high degree of satisfaction. The drive is to create that within the bottles that have come from our hands. Inspired by the idea of reflecting the beauty of a site into the integrity of a wine. At the heart though, the wines are meant to be fun and refreshing partners to the good times!\u003cbr\u003eThere are currently three organic vineyards that my grapes come from, the first is called, The Bassi Vineyard. Which is a beautiful vineyard about a mile from the Pacific Ocean in Avila Beach (San Luis Obispo AVA). The second is called Spear Vineyard in the Santa Rita Hills AVA lying between Buellton and Lompoc. And the third is called Bella Vista in the hotter and dryer area in Ballard Canyon.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47193296240891,"sku":"00076423","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-1714.jpg?v=1749506541"},{"product_id":"theo-dancer-botanica-gamay-fr-2023","title":"Theo Dancer - 'Botanica' - Gamay - FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVINEYARD Loncier- next to Fleurie; around 40 hL\/ha yield.\nSOIL Sand\nVINIFICATION Vinification in tank, 100% destemmed, not temp controlled, no pumping over.\nAGING 12 months in 228L casks, ranging 1-5 years' age. Malo-lactic allowed. Transferred to tank for 2-4 months to settle, before bottling without filtering or fining.\nBOTTLES PRODUCED 2500 bottles \u0026amp; 100 magnums\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe name Vincent Dancer should ring a bell if you are a lover of white Burgundy. If it doesn't that's okay, as it is true that the wines have always ended up in few places and few cellars. When we think of white Burgundy recently there are two camps: the classic with maybe a bit more weight, concentration, etc. such as the wines of Leflaive and Ramonet for example; then there is the new wave, who seem to be pushing reduction to its limit. I have always believed that Vincent Dancer has found the perfect harmony. It isn't often that all wines in the range are treated the same way from ferment to aging vessels. Combined with the vineyard work and winemaking choices, Dancer has been putting out some of the most transparent wines that truly show the sense of place of their respective vineyards. Theo, Vincent's son, has been working with his father at the Domaine and in recent vintages has pretty much fully taken the reins. Aside from taking over the Domaine and continuing the work his father has taught him, Theo has started his own project as well. The labels really speak to the ethos; when you see the label, you think of Vincent Dancer, and they honor the tradition of the philosophies in the cellar, simply because it works. However, the labels are also a bit different, showing innovation, which is just what Theo is doing.\nTheo is working with some grape varietals that are nontraditional to Burgundy, incorporating grapes like Savagnin and Pinot Gris and making them in Burgundy. Don't worry, he is still making some classic varietals like AligotĂ© and Gamay. When tasting the wines you feel the soul of Dancer's transparency along with the energy of a 23-year-old, talented winemaker.\nViticulture and VinificationTheo is focusing on healthy farming, sourcing grapes from the right people and the right vineyards, trusting in the work they put into their vines. While not all of the vineyards are yet certified organic, each vineyard is being treated with the utmost care and most \"hands-off\" approach.\nTheo works on trusting his instincts and experience with his father to create the best expression of each wine that he can. In the cellar, the object is to keep it minimalist: native yeasts, no enzymes or acids, natural malolactic fermentation, no batonnage, and no fining or filtering. While each wine is given the same approach, there is some variation to length of racking, fermentation vessels, and more. Below we will dive into detail on each wine.\nTheo's Notes on the 2023 Vintage\"The 2023 vintage in Burgundy is characterized by weather conditions similar to 2022, marked by heat and drought, but with slightly more rainfall, especially during the summer. This allowed for a relatively generous yield across the region. However, managing the harvest dates was crucial to avoid wines that were too alcoholic and lacked freshness and tension, which are key to the balance and expression of our wines philosophy.\nThe harvest was carried out relatively early, in line with our usual approach, prioritizing an overall balance focused on freshness and low pH, rather than excessive alcohol content.\nThe 2023 vintage is very satisfactory, personally marking a significant improvement in our understanding of the wines and grapes varieties under the \"Theo Dancer\" nĂ©gociant company, allowing us to produce wines that we hope will be more and more precise.\nThe expectation is that these cuvĂ©es will offer both pleasure and drinkability at a young age, as well as elegance and energy after some years of aging.\"\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47294633804027,"sku":"00076501","price":73.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/79a4d908b93fcbe518403c17565c7a7f.png?v=1751053969"},{"product_id":"tissot-dd-pinot-noir-trousseau-poulsard-jura-fr-2023","title":"Tissot - 'DD' - Pinot Noir, Trousseau, Poulsard - Jura, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 'DD' is StĂ©phane's homage to his father, Andre (\"DD\"), harking back to a time before StĂ©phane, when Jura's red wines were typically blends of the region's three native varieties. The 'DD' combines Poulsard, Trousseau, and Pinot Noir in equal measure. An extremely long and gentle maceration process imparts a tender yet robust structure with broad tannins, creating a delightful and unexpected texture for such a light wine. The lively and joyous fruit notes include bright cherry, raspberry, and crunchy plum, all underpinned by an ozone-like, ferrous minerality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\n\n\u003c\/p\u003e\u003cp\u003eDomaine AndrĂ© et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les BruyĂšres or ChĂąteau-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvĂ©es. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvĂ©es to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387376058619,"sku":"00076565","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/adf14e4eb1f06c1e635ddc568c0de7a1.jpg?v=1753927945"},{"product_id":"tissot-dd-pinot-noir-trousseau-poulsard-jura-fr-2023-1500ml","title":"Tissot - 'DD' - Pinot Noir, Trousseau, Poulsard - Jura, FR - 2023 - 1500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 'DD' is StĂ©phane's homage to his father, Andre (\"DD\"), harking back to a time before StĂ©phane, when Jura's red wines were typically blends of the region's three native varieties. The 'DD' combines Poulsard, Trousseau, and Pinot Noir in equal measure. An extremely long and gentle maceration process imparts a tender yet robust structure with broad tannins, creating a delightful and unexpected texture for such a light wine. The lively and joyous fruit notes include bright cherry, raspberry, and crunchy plum, all underpinned by an ozone-like, ferrous minerality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.\n\n\u003c\/p\u003e\u003cp\u003eDomaine AndrĂ© et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les BruyĂšres or ChĂąteau-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvĂ©es. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvĂ©es to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47387376713979,"sku":"00076564","price":153.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d66deb157aef650c56c3760cde8b4810.jpg?v=1753927968"},{"product_id":"solminer-x-satellite-floral-feelings-riesling-blend-santa-barbara-county-ca-2024","title":"Solminer x Satellite - 'Floral Feelings' - Riesling Blend - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eAnother collab from Satellite and our homies at Solminer! This blend of GrĂŒner, Riesling, Vigonier, and Muscat comes from from a mix of Biodynamic and Organic vineyards including (in largest part) the Demeter certified DeLanda Estaate Vineyard.\nThis wine is rock solid stable even with no sulphur added. Like a walk through the spring flowers, it's simply hits the palate like a soft kiss from a Sunflower. The prettiest one in the whole field.\nWe're so proud of this wine. We're so excited to share it with you.\nGET INTO IT!\n---\nSol-miner as in mining the \"Sun\" which in turn nourishes the soul. The name inspires us to discover and unearth the treasures in the soils of the California Central Coast. Our decisions have always been personal (not commercial) and involve what we call \"conscious farming\". As we learn about our little piece of earth and our place in it, the picture begins to widen. We have a feeling of connectedness as each trip around the sun gives us the chance to experience the magical process of exchange from the dirt, plants, fruit, wine, humans, sky, moon, sun and stars. \n In 2018 we were happy to open our tasting room in Los Olivos. Located in the heart of downtown, we are proud to be one of very few Los Olivos wineries to pour natural wine. Come and join us for not only wine tasting, but also a glass or bottle of wine on one of our two outdoor patios.\ndeLanda Vineyard - Certified BiodynamicÂź \u0026amp; Organic\nWe found our vineyard and farmhouse in 2012 and named it “deLanda” a combination of our first and last names. It reflects our personal desire to produce natural wines using varietals related to our Austrian heritage. Certified organic in 2014 and BiodynamicÂź in 2018 deLanda is evolving as we evolve as farmers. Ultimately it shines with individuality and biodiversity as we incorporate chickens, donkeys, sheep, bees, fruit trees, native plants, biodynamic compost, preparations and herb teas all to support the microorganisms in the dirt and health of the vineyard.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47419165966587,"sku":"00076574","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/359daae31a6a8443f853214d71722706_ce9fd33c-385f-431a-a4dd-639fe2455883.jpg?v=1754613012"},{"product_id":"collecapretta-buscaia-malvasia-umbria-it-2024","title":"Collecapretta - 'Buscaia' - Malvasia - Umbria, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eBuscaia\nDirect-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.\n\n\u003c\/p\u003e\u003cp\u003eAll the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e\n\u003cp\u003eI am humbled to be working with this gracious family of true vignaioli in the heart of Umbria. Production is minuscule and the local demand and private, very guarded clients of Collecapretta easily over-fill the supply for these. We are honored to be the first to import the wines of Collecapretta beyond a 100km radius of the winery. Needless to say, small quantities are generally avaiable but don't miss out on your chance to get your first taste of these remarkably pure wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445578907899,"sku":"00076586","price":61.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6fea55e7ed2f9f7cf2eabfd10bc7fa41.jpg?v=1755377113"},{"product_id":"collecapretta-vigna-vecchia-trebbiano-umbria-it-2024","title":"Collecapretta - 'Vigna Vecchia' - Trebbiano - Umbria, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVigna Vecchia\nDirect-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.\n\n\u003c\/p\u003e\u003cp\u003eAll the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e\n\u003cp\u003eI am humbled to be working with this gracious family of true vignaioli in the heart of Umbria. Production is minuscule and the local demand and private, very guarded clients of Collecapretta easily over-fill the supply for these. We are honored to be the first to import the wines of Collecapretta beyond a 100km radius of the winery. Needless to say, small quantities are generally avaiable but don't miss out on your chance to get your first taste of these remarkably pure wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47445579104507,"sku":"00076584","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/15e0415935d7099797f4fa403a4b9312.jpg?v=1755377118"},{"product_id":"occhipinti-sp68-frappato-blend-sicily-it-2024","title":"Occhipinti - 'SP68' - Frappato Blend - Sicily, IT - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrapes:70% Frappato, 30% Nero d`Avola\nSO2:During winemaking, at bottling\nSoil Composition:Red Sand, Chalk\nFarming:Organic (certified)\nAge of vines:15 years old on average\nFining\/Filtration:Unfined\/Unfiltered\nFun facts:\"SP68 is the name of the road that cuts through my original vineyard in Vittoria. SP68 is a road but it is also a young wine. Cool and pleasant, with a delicate taste that it brings the flavour of the sun and the freshness of this land.\"\nAppellation:Terre Siciliane IGT\nWinemaking:The fruit is mainly destemmed and co-fermented with native yeasts in concrete tanks and with a two-week skin maceration. The wine is aged in concrete tank for 8 months and bottled unfiltered. Minimal sulphur is added before fermentation and at bottling. Occasionally the wine needs an extra addition after racking.\n---\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eArianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of Sicily.\n In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine; the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school. \nUndeterred, Arianna started making her own wine with just one hectare of abandoned vines in the commune of Vittoria.\nOver the years, she has progressively expanded the estate by replanting 10 hectares of the region's indigenous Frappato and Nero D'Avola in selection massale.\nA few years later, she was able to start renting 50 year old Frappato and 45 year old Nero D'Avola vines, both independently bottled as single varietal\/vineyard cuvĂ©es.\nIn 2012, an additional eight hectares of 19 year old vines were acquired, which for the time being will be used to produce more of her \"SP68\". \nContinually pushing things forward, Arianna built herself a new cellar in 2014, a huge step up from the cramped, chaotic space she used to work in. Besides the obvious advantage of having more space, it has permitted Arianna to start a new regiment of concrete fermentation and aging for both \"SP68\"'s, which used to to be produced in stainless steel and fiberglass.\nSome of the tanks are glass lined, some aren't. They are all 2mx2m, and with the way they are set up, the juice can be \nworked by gravity\n-Bowler Wines\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47470112637179,"sku":"00076605","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9ff889c51b10079575d0ecf3b3e7b97a.jpg?v=1756261887"},{"product_id":"solminer-x-satellite-moon-wrangler-malbache-malbec-grenache-santa-barbara-county-ca-2024","title":"Solminer x Satellite - 'Moon Wrangler Malbache' - Malbec, Grenache - Santa Barbara County, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003eWe did it again, and we did it even better. This year's (our FIFTH edition!) Malbache is more profound, more smashable, more serious, more textured, and with absolutely Ø SO2 added. It's also stable AF! Leave it in the fridge overnight, if you can handle not drinking it. We think you will đŸ«Ą\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSol-miner as in mining the \"Sun\" which in turn nourishes the soul. The name inspires us to discover and unearth the treasures in the soils of the California Central Coast. Our decisions have always been personal (not commercial) and involve what we call \"conscious farming\". As we learn about our little piece of earth and our place in it, the picture begins to widen. We have a feeling of connectedness as each trip around the sun gives us the chance to experience the magical process of exchange from the dirt, plants, fruit, wine, humans, sky, moon, sun and stars. In 2018 we were happy to open our tasting room in Los Olivos. Located in the heart of downtown, we are proud to be one of very few Los Olivos wineries to pour natural wine. Come and join us for not only wine tasting, but also a glass or bottle of wine on one of our two outdoor patios. deLanda Vineyard - Certified BiodynamicÂź \u0026amp; Organic We found our vineyard and farmhouse in 2012 and named it “deLanda” a combination of our first and last names. It reflects our personal desire to produce natural wines using varietals related to our Austrian heritage. Certified organic in 2014 and BiodynamicÂź in 2018 deLanda is evolving as we evolve as farmers. Ultimately it shines with individuality and biodiversity as we incorporate chickens, donkeys, sheep, bees, fruit trees, native plants, biodynamic compost, preparations and herb teas all to support the microorganisms in the dirt and health of the vineyard.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47479675977979,"sku":"00076608","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/23b5c30795e5c8d9e5e558fc5146255d_69d541bd-2388-4f28-9e3d-8f9e375d0a31.jpg?v=1756669598"},{"product_id":"escoda-sanahuja-nas-del-gegant-rose-of-garnacha-blend-conca-de-barbera-penedes-es-2023","title":"Escoda-Sanahuja - 'Nas del Gegant' - RosĂ© of Garnacha, Blend - Conca de BarberĂ , PenedĂšs, ES - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eA classic of the natural. movement and a precious wine overall\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eJoan-Ramon Escoda spent years working in a large cellar in Catalunya and traveling through the vineyards of France. These experiences led him toward biodynamic farming and the natural wine movement. His vineyard lies in Conca de BarberĂ , a small DO in Catalunya. Grapes are drawn from several parcels of 12–30-year-old vines rooted in limestone and clay soils. They are co-fermented in barrel and then aged in stainless steel, with no SO₂ added.\n\n\u003c\/p\u003e\u003cp\u003eLight to medium-bodied, the wine opens with aromas of plums and Mediterranean herbs. On the palate, bright red fruit is framed by lively acidity and a delicate structure.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eJoan spent years working in a large cellar in Catalunya and traveling the vineyards of France. His experiences helped guide him to the biodynamic farming and natural wine movements.\u003c\/p\u003e\n\u003cp\u003eIn 1999 he began a winemaking project in his wife’s village, Conca de BarberĂ , which is near Montblanc. In 2005, Joan began making his wines without sulfites, which is a practice that he continues today.\u003c\/p\u003e\n\u003cp\u003eJoan founded PVN with his friend Laureano Serres. It’s the first association of natural wines in Spain. Each year they organize H2O, a wine fair that only accepts wines without sulfites.\u003c\/p\u003e\n\u003cp\u003eThe family cultivates over ten hectares of olive groves, almond trees and vines, as well as a vegetable garden for their own sustenance. There is a small farm with chickens, turkeys, sheep, cows and horses.\u003c\/p\u003e\n\u003cp\u003eThis helps complete the biodynamic cycle of life on the farm. This enables them to supply their own composts completing the cycle of life on the farm, and independent of foreign chemicals. It’s fundamental for working the land in a natural way.\u003c\/p\u003e\n\u003cp\u003eA living ground cover always protects the soil of the vineyards in order to maintain their blance and ensure that the soil is rich humus and microorganisms. It also helps the soil maintain moisture, which is cruicial in the dry climate of Conca de Barbera.\u003c\/p\u003e\n\u003cp\u003eFrom the beginning the vineyards of Escoda-Sanahuja have been biodynamiclly farmed using organic preparations made on site. The vineyards are located in various areas around Montblanc, all utilizing different systems of planting depending on the location, soil and grape variety. There are a wide variety of grapes planted, from many international varieties that Joan personally loves, to autochthonous varieties.\u003c\/p\u003e\n\u003cp\u003eHe likes to play with the grapes and feel for the expression of the vintage. He’s always looking for complexity and freshness.\u003c\/p\u003e\n\u003cp\u003eSome of the constant cellar practices are that spontaneous fermentation is always the only way. Sulfites are completely banned in the cellar. The wines are always made completely naturally and as simply as possible.\u003c\/p\u003e\n\u003cp\u003e“Wine is 95% water
 with the rest vegetable matter!”\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndie Wineries, Importer\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47500838273275,"sku":"00076616","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/40604c9627f81aa4df5c097f265c6218.jpg?v=1757112375"},{"product_id":"fran-ois-de-nicolay-les-maizieres-chardonnay-rully-burgundy-fr-2022","title":"François de Nicolay - 'les Maizieres' - Chardonnay - Rully, Burgundy, FR - 2022","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eAn essential and so-sexy white Burgundy\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eReally the perfect cross section of Burgundy and Natural Winemaking. This is a wine that covers all the bases, and it's made by Candon de Briailles - Which is a damn good thing. \nThink of this as something your grandma who loves rombauer will love, think of this as something your hip cousin living in Brooklyn is drinking on the regular.. and now you can too. We really like this. \n\nRegion: Burgundy\nGrapes: Chardonnay\nSoil: clay, limestone\nAverage Age of Vines: 10 years\nFarming: organic, biodynamic\nHarvest: by hand\nWinemaking: spontaneous fermentation in used 500 L barrels with indigenous yeasts\nAging: 14 months in oak\nFining: none\nFiltration: none\nAdded S02: none\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eDomaine Chandon de Briailles has been in the family since 1834. Initially there were only the Savigny-lĂšs-Beaune and Pernand-Verglesses vineyards. Coming from two mono-varietals (Pinot Noir and Chardonnay) our wines strongly express all the authenticity of their terroir. Our Grands Crus are cultivated in the traditional method with the use of our own plough horses that unpack and give oxygen to the soils. This allows the sub-soil micro-life beneath to help feed and give nutrients to our vines.\nOur philosophy is a holistic respect for life that translates to balanced, healthy grapes with the capacity to produce vibrant, pure and seductive wines, so in 2005 we completely converted to biodynamic farming. We applied for certification with EcoCert and Demeter, which we received in 2011. The longer we continue farming in this way, we can see the difference in the vines. They grow differently; they seem more alive and healthy, and at harvest they are better balanced between acidity and aromas.\nWe wanted to expand the effort beyond Chandon de Briailles, so came to be the Maison de Nicolay project. We purchase whole grapes and un-fermented grape juice from neighboring vineyards who are certified biodynamic or in the process. After inspecting the grapes during veraison and harvest, we make a selection that can support elevage without added sulphur or yeasts- wines from pure grape must. The grapes ferment and mature in our Savigny Les Beaune cellar (a very old cave), without pumpover, filtration, or sulfur and are bottled by hand via the “chevre a deux becs” method. In this way we are able to preserve the wine’s freshness and allow the terroir to express itself clearly.\nhttps:\/\/zrswines.com\/wine-producer\/francois-de-nicolay\/\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Zev Rovine Selections","offers":[{"title":"Default Title","offer_id":47535152005371,"sku":"00076654","price":91.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f58cb84d3cacb9c389a9fae1b07676bd.jpg?v=1758242604"},{"product_id":"bottex-la-cueille-doux-gamay-bugey-cerdon-fr-nv","title":"Bottex - 'La Cueille - Doux' - Gamay - Bugey-Cerdon, FR - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eBreakfast wine - absolutely not \"dry\" - this wine comes in at over 50g\/l of sugar but is fully natural in it's production and something lovely to pair with brunch or dessert or a hot makeout on your couch for valentines day, or Tuesday night. \n\nGet it! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViticulture \/ Vinification\n‱ Grapes are harvested by hand\n‱ Made by direct press\n‱ Fermentation is natural\n‱ The wine is bottled partway through fermentation\n‱ After approximately 2 months, fermentation has stopped\n‱ The wine is then re-corked and ready to drink\n‱ Residual sugar varies from year to year, typically around 40-60 g\/L, depending on acidity\n‱ All grapes come from a single vintage, but the wine is not vintage-dated\n\/\/\/\nBlend:\t80% Gamay, 20% Poulsard\nAppellation:\tBugey\nCountry:\tFrance\nRegion:\tSavoie, Bugey, Hautes-Alpes\nProducer:\tPatrick Bottex\nWinemaker:\tPatrick Bottex\nVineyard:\tPlanted between 1960 and 2010 , 5.66 ha\nSoil:\tClay, Limestone\nFarming:\tLutte RaisonnĂ©e\nAlcohol:\t8%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Bugey is one of the best-kept secrets of France. A geographical crossroads between Savoie, the Jura, Burgundy, and the RhĂŽne, this small region encompasses the mountainous eastern half of the Ain dĂ©partement. Situated between Lyon and Geneva, it is not considered a part of Savoie or the Jura, administratively or as a wine region. It is really its own little enclave, home to steep calcareous mountainsides butting up against the western edge of the Alps, and subject to Alpine, continental, and Mediterranean influences to climate.\nThe slopes of the Bugey were likely first cultivated by the Romans, and later valorized by medieval monks. Still, the region had to wait until 2009 before receiving its own AOC. With less than five hundred hectares planted, production is marginal, but its remarkably steep, stony terroirs show immense potential in the hands of ambitious vignerons. Today, Cerdon is considered one of three crus within the appellation of Bugey, and the only one whose entire production consists of sparkling wine.\nIn La Cueille, one of seven high-altitude hamlets surrounding the historic medieval town of Poncin, Patrick and Catherine Bottex—recently joined by their son, Carl—farm the rocky limestone slopes above the Ain River. They have been working five hectares of land since 1991 and produce only a small quantity of their beautiful, intriguing sparkling wine. While a number of grape varieties are permitted in the Bugey, including Altesse, Chardonnay, and Mondeuse, the wines of Cerdon are dominated by Gamay. Chez Bottex, ten percent Poulsard, imported from the Jura just to the north, fills out the blend as a secondary cĂ©page. They craft this irresistible low-alcohol rosĂ© using the mĂ©thode ancestrale, a rare technique that predates the mĂ©thode champenoise. In the cellar, the grapes are pressed directly after harvest, and the must begins a natural fermentation in cuve. When roughly 60 grams of sugar remain, the tanks are cooled down to halt fermentation, and the wine is bottled under crown cap. A secondary fermentation begins spontaneously as the bottles are laid to rest for the winter, until the rising pressure causes fermentation to stop once again, having consumed roughly 20 additional grams of sugar. The bottles are then disgorged and filtered to avoid unwanted refermentations, and bottled under cork. The resulting wine is delightfully refreshing with bright fruit, crisp acidity, a beautiful deep pink hue, and a tantalizing touch of sweetness.\nKermit had never heard of Bugey until Marcel Lapierre uncorked a beauty at one of his after-tasting parties. His best memory of drinking it, however, was from an ice chest at a hamburger barbecue on a beach in Hawaii. From the Bugey to Waimanalo!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eGamay\u003c\/h3\u003e\u003cp\u003eGamay is the red grape of Beaujolais, and one of the best arguments for light-bodied red wine that still has energy, detail, and real character. It’s genetically related to Pinot Noir through the same Pinot and Gouais Blanc parentage, but it has its own personality: more immediate, more exuberant, and often more forgiving at the table.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Gamay buds early and can be productive, so yield control matters. It thrives on the granitic soils of Beaujolais, especially in the crus, where it can move from juicy and playful to structured and quietly serious. It’s also found in the Loire and a few other cool-to-moderate regions where freshness is easy to preserve.\u003c\/p\u003e\u003cp\u003eIn the glass, Gamay often shows red cherry, raspberry, cranberry, violet, pepper, and a bright, mouthwatering lift. Some versions are simple and gulpable; the best cru Beaujolais can be savory, mineral, and surprisingly ageworthy. It’s a grape we love for its ability to be joyful without being unserious.\u003c\/p\u003e","brand":"Kermit Lynch","offers":[{"title":"Default Title","offer_id":47535152234747,"sku":"00076650","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3ac87fbeea12046ed5f36601c3d8381f.jpg?v=1758242612"},{"product_id":"mee-godard-corcelette-gamay-morgon-beaujolais-fr-2023","title":"Mee Godard - 'Corcelette' - Gamay - Morgon, Beaujolais, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrown on soils known as roches bleues, a blend of 3 plots in the Cote du Py climats (lieux-dits: Chaponne, Morgon and Cote du Py). They are exposed north east, south west and south east. Vine density of 4,5000-5,000 vines\/acre, goblet pruning and an average age of 65 years. Hand worked viticulture and harvested in small crates. Each plot was fermented in a separate tank and aged separately until blending. Maceration lasted 16-20 days. Aged in barrels, foudre and demi-muids for 11 months, followed by 3 months in tank.\n---\nMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and CĂŽte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs. \n“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\n\n\u003c\/p\u003e\u003cp\u003e— Jon BonnĂ©, Punchdrink.com \u003c\/p\u003e\n\u003cp\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003c\/p\u003e\n\u003cp\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (AndrĂ© Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, CĂŽte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvĂ©e from Moulin-Ă -Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”Right from the start, she began working lutte raisonnĂ©e but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and CĂŽte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs.\u003cbr\u003e“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\u003cbr\u003e— Jon BonnĂ©, Punchdrink.com\u003cbr\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003cbr\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (AndrĂ© Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, CĂŽte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvĂ©e from Moulin-Ă -Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”\u003cbr\u003eRight from the start, she began working lutte raisonnĂ©e but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47547685208315,"sku":"00076659","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/036c3dcf3af395ba98b14786cd58f4c3.jpg?v=1758690172"},{"product_id":"mee-godard-cote-du-py-gamay-morgon-beaujolais-fr-2023","title":"Mee Godard - 'CĂŽte du Py' - Gamay - Morgon, Beaujolais, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eGrown on soils known as roches bleues, a blend of 3 plots in the Cote du Py climats (lieux-dits: Chaponne, Morgon and Cote du Py). They are exposed north east, south west and south east. Vine density of 4,5000-5,000 vines\/acre, goblet pruning and an average age of 65 years. Hand worked viticulture and harvested in small crates. Each plot was fermented in a separate tank and aged separately until blending. Maceration lasted 16-20 days. Aged in barrels, foudre and demi-muids for 11 months, followed by 3 months in tank.\n---\nMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and CĂŽte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs. \n“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\n\n\u003c\/p\u003e\u003cp\u003e— Jon BonnĂ©, Punchdrink.com \u003c\/p\u003e\n\u003cp\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003c\/p\u003e\n\u003cp\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (AndrĂ© Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, CĂŽte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvĂ©e from Moulin-Ă -Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”Right from the start, she began working lutte raisonnĂ©e but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMee Godard moved to the Beaujolais and launched her domaine in 2013 with three very special climats of Morgon: Corcelette, Grand Cras, and CĂŽte du Py. Since then she has had one goal in mind: to make vin de garde from great terroirs.\u003cbr\u003e“Old terroir, new player. Godard trained at both Oregon State and Montpellier before settling in Morgon, and her winemaking blends carbonic and non-carbonic, for deeply structured wines.”\u003cbr\u003e— Jon BonnĂ©, Punchdrink.com\u003cbr\u003eThe Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. We aren't using the word \"bootstrap\" lightly either. Mee Godard is a one woman show that prunes, farms, and runs a precise cellar. She is poised to be a big part of our perception of Morgon as the identity of Beaujolais continues to evolve with a new generation.\u003cbr\u003eAn oenologist by training, Mee Godard realized her dream by taking over the plots of an old winemaker (AndrĂ© Meyran) without heirs in 2012. She ended up with 1.7 ha (4.2 acre) of Morgon, CĂŽte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Cras and her small estate comprised of very old vines in the best terroirs of Morgon was born in 2013. She added a cuvĂ©e from Moulin-Ă -Vent in 2016 and makes a small amount of Beaujolais Blanc.\u003cbr\u003eShe likes wines with not a lot of extraction, where there is tannin and longer aging in wood. She describes her style as vin de garde - quality wine for aging. But these are certainly the modern style of Gamay from Morgon, achieving mineral complexity and roundness thanks to Burgundian-style whole bunch pressing and partial destem.\u003cbr\u003eA soil study that began in 2009 to explore the different soils in the different Beaujolais AOP and concluded that Beaujolais has a unique type of gravel in the soil. They referred to it as “saprolyte” and are in the process of registering it in the international soil reference. Anne-Sophie’s Corcelette plot contains primarily “saprolyte.”\u003cbr\u003eRight from the start, she began working lutte raisonnĂ©e but by 2016 she'd begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard.\u003cbr\u003eMee prefers to use a fair amount of whole bunches. It depends on the vintage and the parcel but she usually de-stems only about half of the fruit. The length of her macerations vary but on average last 12 to 16 days in cement. She is aging her wines in a combination of vessels, always searching for the perfect balance of each for any given vineyard. She has mostly neutral barrels, foudre and demi-muids in her cellar.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47547685241083,"sku":"00076658","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e346b4282321632f38efe99f2f0ad64.jpg?v=1758690175"},{"product_id":"chantreves-mainbey-chardonnay-hautes-cotes-de-beaune-burgundy-fr-2023","title":"ChantrĂȘves - 'Mainbey' - Chardonnay - Hautes CĂŽtes de Beaune, Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Burgundy – CĂŽte de Beaune\nAPPELLATION: Bourgogne Hautes-CĂŽtes de Beaune\nGRAPE VARIETY: Chardonnay\nWINEMAKER: Tomoko Kuriyama and Guillaume Bott\nVINEYARD: Planted over stony, limestone soil. From 470m, on the slope of a valley adjacent to Fussey.\nVITICULTURE: Organic (not certified) with biodynamic methods.\nWINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.\nAGING: Aged for 12 months in 228L and 600L barrels.\nBOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes CĂŽtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\nFor the AligotĂ© and Pinot Noir, minimal copper is used against downy mildew and low fat milk against powdery mildew. Skim milk is actually is the most effective because the fat in whole milk clogs the nozzles of the sprayer. With Chardonnay, they must spray with a mix of sulfur rather than with milk, but they are able to minimize the sulfur dose by mixing in potassium bicarbonate.\nIn the Hautes CĂŽtes, where the row width is 2.5m, they limit plowing to only around the vines with a lightweight caterpillar tractor. They, thus, leave 1.5m of permanent natural cover crop in the middle of the rows. The other vineyards are plowed by horse by Gilbert Simond, who is a master in his field. He is the most coveted horse plower of the CĂŽte, hired by everyone from Domaine de Montille to Domaine Des Comtes Lafon. The soils are tilled from mid-April to mid-July only, with no tilling for the other 8 months of the year. In mid-July, after the last tilling, they manually sow a mix of 13 different perennial and annual plant species to de-compact the soil and build organic mass for better water retention, increased biodiversity and healthier soil composition. These seeds are all certified organic.\n\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLocation: Savigny-lĂšs-Beaune, CĂŽte de Beaune, Burgundy\u003c\/li\u003e\n\u003cli\u003eVarieties: Pinot Noir, Chardonnay, AligotĂ©\u003c\/li\u003e\n\u003cli\u003eViticulture: Their own vineyards are farmed organically, with biodynamic methods (not certified) and phytotherapy (see below). Purchased grapes may be sustainable, organic or biodynamic.\u003c\/li\u003e\n\u003cli\u003eVinification (whites): Grapes are crushed, long (6-hour) press cycle, ambient yeast fermentation with a pied de cuve, aged 12 months in 228L and 600L barrels (very little new oak), no fining, occasional light filtration, minimal SO2 addition only if needed during aging and before bottling.\u003c\/li\u003e\n\u003cli\u003eVinification (reds): 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47566809202939,"sku":"00076705","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6711b58f0e1730c0cc84b85703b1e314.jpg?v=1759291188"},{"product_id":"chantr-ves-bourgogne-blanc-chardonnay-burgundy-fr-2023","title":"ChantrĂȘves - 'Bourgogne Blanc' - Chardonnay - Burgundy, FR - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLOCALITY: FRANCE – Burgundy – CĂŽte de Beaune\nAPPELLATION: Bourgogne\nGRAPE VARIETY: Chardonnay\nWINEMAKER: Tomoko Kuriyama and Guillaume Bott\nVINEYARD: Planted in the 1980s. 2\/3 from Maranges; 1\/3 from Pierres DorĂ©es in the southern Beaujolais.\nVITICULTURE: Sustainable.\nWINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.\nAGING: Aged for 12 months in 228L and 600L barrels.\nBOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes CĂŽtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\nFor the AligotĂ© and Pinot Noir, minimal copper is used against downy mildew and low fat milk against powdery mildew. Skim milk is actually is the most effective because the fat in whole milk clogs the nozzles of the sprayer. With Chardonnay, they must spray with a mix of sulfur rather than with milk, but they are able to minimize the sulfur dose by mixing in potassium bicarbonate.\nIn the Hautes CĂŽtes, where the row width is 2.5m, they limit plowing to only around the vines with a lightweight caterpillar tractor. They, thus, leave 1.5m of permanent natural cover crop in the middle of the rows. The other vineyards are plowed by horse by Gilbert Simond, who is a master in his field. He is the most coveted horse plower of the CĂŽte, hired by everyone from Domaine de Montille to Domaine Des Comtes Lafon. The soils are tilled from mid-April to mid-July only, with no tilling for the other 8 months of the year. In mid-July, after the last tilling, they manually sow a mix of 13 different perennial and annual plant species to de-compact the soil and build organic mass for better water retention, increased biodiversity and healthier soil composition. These seeds are all certified organic.\n\n- Location: Savigny-lĂšs-Beaune, CĂŽte de Beaune, Burgundy\n- Varieties: Pinot Noir, Chardonnay, AligotĂ©\n- Viticulture: Their own vineyards are farmed organically, with biodynamic methods (not certified) and phytotherapy (see below). Purchased grapes may be sustainable, organic or biodynamic.\n- Vinification (whites): Grapes are crushed, long (6-hour) press cycle, ambient yeast fermentation with a pied de cuve, aged 12 months in 228L and 600L barrels (very little new oak), no fining, occasional light filtration, minimal SO2 addition only if needed during aging and before bottling.\n- Vinification (reds): 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eChardonnay\u003c\/h3\u003e\u003cp\u003eChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and AligotĂ©. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.\u003c\/p\u003e\u003cp\u003eIn the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the CĂŽte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.\u003c\/p\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":47566809334011,"sku":"00076704","price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/faae839e438baa37a469924e897ecb71.jpg?v=1759291196"},{"product_id":"fabien-jouves-skin-contact-gros-manseng-ugni-blanc-muscat-of-alexandria-cahors-fr-2024","title":"Fabien Jouves - 'Skin Contact' - Gros Manseng, Ugni Blanc, Muscat of Alexandria - Cahors, FR - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvĂ©e, “Mas del PĂ©riĂ©â€, on the highest slopes of Cahors.\nJouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of CĂŽt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.\nThe vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eFabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (an Occitan word meaning limestone plateau), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares.\nFabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations.\nFabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvĂ©es is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvĂ©e.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47618739110139,"sku":"00076746","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9bc0a7cb5c373893750ceb78e3ca9683.jpg?v=1760758382"},{"product_id":"mazette-sobremesa-syrah-santa-rita-hills-santa-barbara-county-ca-2024","title":"Mazette - 'Sobremesa' - Syrah - Santa Rita Hills, 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\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e\"Organically farmed cool-climate Syrah fermented 100% whole cluster. The Syrah is from a friend's vineyard in the Santa Rita Hills meticulously planned and planted. The fruit is from the top block on a north facing slope where there are 4 distinct clones all interplanted together. From the location to the clonal selection, the resulting wine always shows depth and minerality. This is the type of Syrah I hope to be making year of year. Thank you Chris for the beautiful fruit. \"\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. \nMazette 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.\nWe 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.\n\n\u003c\/p\u003e\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":47645440049403,"sku":"00076757","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/192223105d3cf9826518819a9b3066ef.jpg?v=1761440142"},{"product_id":"maison-gilliard-les-murettes-chasselas-valais-ch-2022","title":"Maison Gilliard - 'Les Murettes' - Chasselas - Valais, CH - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFendant is the traditional Valais name for Chasselas. \"Les Murettes\" Fendant is an incredible take on the classic Swiss favorite. Awarded Gold in 2023 and earned the esteemed title of best Fendant (Chasselas) in all of Switzerland. Maison Gilliard's stunning history and cultural relevance in the illustrious Valais region represent the essence of Valaisan sunshine and the Valaisan way of life, subtle and balanced.\nFendant, or Chasselas as it is known outside of Valais, is the staple grape of Switzerland. Nothing can quite compare to the subtle yet complex depth of the Chasselas grape. On the surface, it is an easy-drinking aperitif-style wine, designed to be enjoyed at any occasion. But peel back the layers, and you'll discover the depth and beauty of this native Alpine wine. \nBouquet: Aromas of spice, tamarind, and pepper with a depth of Honey and lime leaf.\nPalate: Exceptional notes of baked brie, cheese rind, roasted nuts, honeysuckle, and bright acidity, finishing with a hint of oak and notes of orange flesh and blackberry bramble.\nPairings: It is best served as an aperitif but pairs exceptionally well with hard cheese, grilled or pan-fried fish, shellfish, and seafood.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMaison Gilliard was proudly established in Sion, Switzerland, in 1885. Their philosophy combines tradition and innovation to create wines that faithfully reflect the Valais terroir. The vineyards, a mosaic of terraces on steep alpine slopes that tower high above the capital of Valais, bear witness to the passion and hard work that have tamed this once inhospitable landscape. Founded by Edmond Gilliard, a visionary winemaker from Fiez, the range quickly grew beyond \"Clos du Mont\" and \"BrĂ»le-Fer,\" fuelled by the quality and international recognition.\nAs the owner of a 75-hectare vineyard in the heart of the prestigious Sion appellation, Maison Gilliard today stands for tradition, the pursuit of excellence, and a natural interpretation of the Valais terroir. \nMaison Gilliard's flagship wines, the DĂŽle des Monts and the Fendant Les Murettes, epitomize this reputation the emaculate reputation cultivated throughout. Over the years, Maison Gilliard’s has expanded to include the Porte de Novembre, Les Tonneliers, and Les TrĂ©sors de Famille lines. Today, Maison Gilliard produces over 50 wines and is a shining beacon of Swiss wine in the Valais. \nMaison Gilliard not only stands for excellent viticulture, but also for a deep commitment to our community. They actively promote cultural and social events in the region, participating in local festivals and organizing exclusive wine tastings. It is their belief that every sip of wine tells a story, and they proudly share these stories with you. The intentions behind Maison Gilliard's is not only to share the quality of their wines but also to celebrate the rich culture and tradition of Valais viticulture. \nAs a bridge between the past and the future, Maison Gilliard is committed to preserving the natural heritage and the sustainable development of the Valais vineyards. \nTry a bottle and become a part of the Maison Gilliard story—a story characterized by passion, quality, and innovation for more than a century.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47703592665339,"sku":"00076773","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3776853d749935e16e60b40ad1b13b2d.jpg?v=1763173444"},{"product_id":"mevive-sundrop-roussanne-viognier-los-olivos-district-santa-barbara-county-ca-2024","title":"Âmevive - 'Sundrop' - Roussanne, Viognier - Los Olivos District, Santa Barbara County, CA - 2024","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/amevive,%20amevive.wine\" target=\"_blank\"\u003e\u003ch4\u003e@amevive, amevive.wine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis wine comes from Tagabelle Vineyard, a small site just a stone’s throw from Ibarra-Young that is owned and cared for beyond organically by the Bolton family. From the moment I first learned about Tagabelle, I knew I wanted to create a co-ferment inspired by the RhĂŽne whites I fell in love with while working in the Northern RhĂŽne. These varieties always take me back to that time living in a medieval stone village, but Sundrop carries a distinctly Californian spirit. \nOver the past few years, our relationship with the Boltons has grown into a true partnership. We’ve grazed our sheep among their vines, shared knowledge about holistic farming practices, and gradually woven our philosophies together. Today, we lease the vineyard, giving us the ability to steward the land as our own. We’re able to let the understory go wild and native, fine-tune the irrigation, and guide the vineyard’s vigor to match our vision. I look forward to watching this little vineyard continue to evolve, and to seeing it become more and more a part of us in the years ahead.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePronunciation: \"ahm-veev\"\n\nTranslation: soulful, lively soul, living soul\n\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\n\n---\nWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\n\nThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\n\nIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late ’90s and early 2000s Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\n\nThe vineyard is planted to Syrah and MourvĂšdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late ’90s. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\n\nOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint.\n\nWe look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eGrapes \u0026amp; Style\u003c\/h2\u003e\u003ch3\u003eRoussanne\u003c\/h3\u003e\u003cp\u003eRoussanne is a northern RhĂŽne white grape, often partnered with Marsanne but capable of distinctive wines on its own. It takes its name from the russet color the berries can develop when ripe, and it’s valued for aromatic complexity, texture, and ageworthy structure.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Roussanne can be demanding. It’s susceptible to disease, can crop irregularly, and usually needs careful farming to ripen well without losing balance. When it works, it gives white wines with more architecture than obvious fruitiness.\u003c\/p\u003e\u003cp\u003eIn the glass, Roussanne often shows pear, quince, apricot, chamomile, honey, herbs, and a waxy or lanolin-like texture. The best versions are broad but not soft, with savory depth and enough acidity or phenolic grip to keep the wine focused.\u003c\/p\u003e\u003ch3\u003eViognier\u003c\/h3\u003e\u003cp\u003eViognier is a highly aromatic white grape most closely associated with Condrieu in the northern RhĂŽne. It nearly disappeared in the twentieth century, but its dramatic perfume and rich texture helped bring it back, and it’s now grown in many warm-to-moderate regions around the world.\u003c\/p\u003e\u003cp\u003eIn the vineyard, Viognier can be tricky. It needs enough ripeness to show its full aromatic range, but if picked too late it can become heavy, alcoholic, and low in acidity. Good Viognier depends on timing: capturing fragrance and texture without letting the wine become blowsy.\u003c\/p\u003e\u003cp\u003eIn the glass, Viognier often shows apricot, peach, orange blossom, honeysuckle, ginger, and a rounded, oily texture. It’s usually full-bodied for a white wine and not especially high in acid. The best examples are generous and fragrant, but still composed — more silk than syrup.\u003c\/p\u003e","brand":"Revel","offers":[{"title":"Default Title","offer_id":47705228804347,"sku":"00076828","price":52.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31b69e31e2012c7fc18e466389928ed5.jpg?v=1763256898"}],"url":"https:\/\/satellitesb.com\/collections\/wine\/native-yeast-fermentation.oembed?page=5","provider":"Satellite SB","version":"1.0","type":"link"}