{"title":"Wines of The Natural Coast Wine Fest","description":"\u003cp class=\"p1\" style=\"text-align: center;\"\u003eNatural Coast Wine Fest brings together producers, farmers, importers, and drinkers who care about what wine can be when it stays connected to farming, place, and community. This collection gathers wines tied to the festival and its extended orbit — bottles from producers we love, support, and want more people to know.\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003eShop Natural Coast-related wines for local pickup or shipping where available, and visit NaturalCoastWineFest.com for festival details.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/naturalcoastwinefest.com\"\u003ewww.NaturalCoastWineFest.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"chateauneuf-du-fargosonini-llc-9-veils-rose-of-pinot-gris-marsanne-roussanne-picpoul-counoise-grenache-zinfandel-sagrantino-mourvedre-california-usa-nv-375ml","title":"Chateauneuf-du-Fargosonini LLC - '9 Veils' - Rosé of Pinot Gris, Marsanne, Roussanne, Picpoul, Counoise, Grenache, Zinfandel, Sagrantino, Mourvèdre - California, USA - NV - 375ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ecofermented on skins 7 days, hand punched down. Bottled at .3 brix \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChâteauneuf-du-Fargosonini LLC is a natural winery in Central California focused on creating unique new beverages from fruits that would otherwise be lost in the $218,000,000,000 of estimated food that is wasted in the USA yearly. We leverage ancient and bleeding edge post modern wine technologies to improve the carbon footprint of the farming and beverage sectors, by up-cycling fruit that normally spoils at various positions in the supply chain, particularly at the farm level. \nWe connect with organic whole sale farmers to ferment and distill fruits and sugar sources -that would normally be wasted- into unique, organic natural wines.  \nWe’ve conducted bench trials on wines and ciders we’ve made from over 120 fruits which are grown nearby in California’s Central Valley, the farming capital of the world. \nOur winery project is predicated on a return to the Dionysian. The industrialization of wine has wreaked havoc on our bodies and our palates, predicating wine to a cheap copy of a few European styles. The wild characteristics of fermentation have all been minimized so as to barely exist. Instead of the 50+ wild yeasts we find on our grapes, most wineries jump straight to one, which is usually cultivated on big sheets of plastic in factories. Through filtration, fining, over 96 additives, and a laundry list of other horrors, wine gets rectified to some sort of chemical solution that fits some kind of weird, ghost of a taste profile which probably never really existed, because those profiles are all based on thousands of years of natural, more wild, winemaking. Our wines are alive in the bottle. They change over time. We get bottle bouquet in a way that a sterile filtered wine (or worse, one chemically murdered) never could. Is there more risk? Potentially. But we know wines made properly and naturally can last over 100 years and still be drinkable, magical even. We do not have any sterile filtered or chemically murdered wines that old, because the technology has simply not been around that long. \nWe do brix tests on our wines after crush. That’s it for our chemistry set. Everything else is done by feel, smell, and taste, because that is how the wines will be rated. We are open to mystery in our winemaking. We are open to non-knowledge. We have things we learn, and try to repeat sometimes, but we go with nature’s rhythms. We have wines which are cooked in the sun, wines which are cold stabilized by the gods when winter comes. We pick our vineyard 8-10 times based on feel and taste. \nScience’s greatest triumph is it’s own refutation: observing a system disturbs it and can change the outcome by attempting to look too closely, rate it and quantify whats happening. We are anti-observation in our winemaking. We often leave ferments or aging wines for very long periods of time. This physically reduces the chance of spoiling things by jamming tools into the wines, and also in some moments allows protective gases to build around the wines. But for the mental clarity of the winemaker, it is also a triumph to embrace the unknown and give up on the paranoia of constant testing (we never started). We often bottle our wines slightly sweet to preserve them naturally with carbon dioxide from the final moments of fermentation. When the wine is ready, we will recieve an auspicious signal from Dionysos. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193612027,"sku":"00076345","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8c2ff68978dd9a22c9a505e2b98c92a3.jpg?v=1746562080"},{"product_id":"disko-north-canyon-vineyard-gruner-veltliner-santa-barbara-county-ca-2023","title":"Disko - 'North Canyon Vineyard' - Grüner Veltliner - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNorth Canyon Vineyard\n8 months on gross less-neutral french oak\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ewhat we are about\nDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\n\n\u003c\/p\u003e\u003cp\u003eAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\u003c\/p\u003e\n\u003cp\u003eKeep it classy and keep it fresh my friends. \u003c\/p\u003e\n\u003cp\u003eCheers, Sean\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148193906939,"sku":"00076206","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/31df68d014c4d75b8a7c1b19e47bedf6.jpg?v=1746562084"},{"product_id":"general-psychotic-activity-special-request-lite-red-mourvedre-templeton-gap-paso-robles-ca-2023","title":"General Psychotic Activity - 'Special Request Lite Red' - Mourvèdre - Templeton Gap, Paso Robles, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/gpawines\" target=\"_blank\"\u003e\u003ch4\u003e@gpawines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e3 day semi carbonic pressed\ndark fruit, light pepper, violet, floral - medium high tannins, medium acidity , balanced alcohol\nHollyhock Vineyard, Templeton Gap Paso Robles AVA, Organic farming, no sulfites added \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGeneral Psychotic Activity was born at a dinner table. In retrospect, that's exactly where we would have wanted it to come to life. Today, tomorrow and whenever ever forward, we hope GPA shares company with a good idea and better company, dinner table or otherwise\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194332923,"sku":"00076321","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/99df339efb7be4ced607d886aad3c041.jpg?v=1746562092"},{"product_id":"elkins-wines-riesling-santa-barbara-county-ca-2023","title":"Elkins Wines - Riesling - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNo commercial yeast added.  Aged in stainless steel drums on lees for 11 months.  Bottled unfined and unfiltered.\n\n\u003c\/p\u003e\u003cp\u003epH: 3.14\u003cbr\u003eTA: 8.2g\/L\u003cbr\u003eGluc\/fruc: 0.3g\/L\u003cbr\u003eABV: 11.7%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Winemaking\u003cbr\u003e”First and foremost, we are making wines that we like to drink.  Not only because of how they taste, but also because of how they were made and what they represent.  Made using sustainably grown grapes, our wines are made in a way that showcases vintage, varietal, and location.  To achieve this, we implement a low-input style of winemaking that lets the fruit do the talking.  The wines are then bottled unfiltered, with minimal sulfur, and without the use of fining or stabilizing additives.”\u003cbr\u003e-Matt\u003c\/p\u003e\n\u003cp\u003eMatt graduated with a Bachelor of Science in Viticulture \u0026amp; Enology in 2015.  Following harvest internships in South Australia, South Africa, and Napa, he joined the winemaking team at a new, high-tech winery in Napa, California.  It did not take long, however, for Matt to get the urge to start making wines that more aligned with his sustainability and low-input ideologies.  In 2021, with much encouragement and help from friends and family, he started Elkins Wines.\u003cbr\u003eKevin’s passion for wine stems from wine culture.  With the belief that food and wine bring people together, the possibility of being a part of a small, family business producing small lot, sustainably made wine immediately appealed to him.  Kevin assists with all aspects of winemaking during harvest and bottling, and also manages Elkins Wines sales and distribution in Washington state.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194365691,"sku":"00076330","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6ecd0afc11577a99b65edf4e5fbcf95d.jpg?v=1746562092"},{"product_id":"giornata-margett-vineyard-fiano-paso-robles-ca-2023","title":"Giornata - 'Margett Vineyard' - Fiano - Paso Robles, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eREGION: Central Coast\nAVA: Paso Robles\nVINEYARD: Margett\nFARMING: Organic without certification\nSOILS: Sandy loam alluvial\nVARIETIES: 100% Fiano\nYEASTS: Native\nFERMENTATION: Stainless steel barrels\nELEVAGE: Stainless steel barrels, 6 months on lees\nALC: 13%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOur Philosophy\nThe journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy.\nOur winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194463995,"sku":"00076375","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fba340e500852e0f67c849d246c07855.jpg?v=1746562096"},{"product_id":"idola-wine-co-soulera-no-1-chenin-blanc-etc-paso-robles-ca-nv","title":"ídola wine co. - 'so(u)lera no. 1' - Chenin Blanc, ...etc - Paso Robles, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eMostly Chenin Blanc with a touch of Vermentino and Chardonnay. All Paso Robles AVA. Probably about 2\/3 2023 and 1\/3 2024. All grapes are farmed organically (Chardonnay is dry farmed in the Willow Creek AVA). Grapes are destemmed and fermented for around 20 days in skins. pressed. aged in large format neutral barrel. We're just trying to be cool hipsters with this one... 40 cases produced. \nnotes of orange blossom, honeydew, and golden delicious. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched ídola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of ídola, appreciating its unique sensibility each time you open a bottle. At the end of the day, ídola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194824443,"sku":"00076295","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ce5385329edb0c49923bdaa57a1f68e9.jpg?v=1746562100"},{"product_id":"kings-carey-star-lane-semillon-happy-canyon-santa-barbara-county-ca-2022","title":"Kings Carey - 'Star Lane' - Semillon - Happy Canyon, Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSemillon, Star Lane, Happy Canyon, Organic, 960, 6 hours on the skins, 30ppm SO2 total. Fermented and aged in neutral barrels.\nRounder style compared to the last year.  2022 had a heat spike that pushed things up and yet it was still picked at low brix to give it around 11% alcohol or less.  A nice summer sipper. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eYou should trust an ex-Mormon winemaker. Here’s why…\n\n\u003c\/p\u003e\u003cp\u003eJames started life as a Mormon. In 2009, having already left the religion, James’ brother-in-law brought him to California’s Santa Ynez Valley; a move which would kick-start his career path in Santa Barbara Wine Country.\u003c\/p\u003e\n\u003cp\u003eOriginally assistant winemaker for Santa Barbara County label, Dragonette Cellars, James left Dragonette to join Liquid Farm as the boutique label’s very first, dedicated winemaker. James transitioned over to Liquid Farm at the start of harvest 2013, and continues to make Liquid Farm’s variety of wines (now five Chardonnays, a Rosé of Mourvèdre, and four Pinot Noirs) in addition to Kings Carey Wines.\u003c\/p\u003e\n\u003cp\u003eJames’ work ethic and attention to detail, including his {annoying} fastidiousness and penchant for cleanliness in the winery, allow his wines to speak for themselves…simply put, they undergo fewer manipulations which are often due to necessary fixes or corrections in the winemaking process.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148194988283,"sku":"00076279","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5883fe2cd96f6a14b39692e2d93baf7e.jpg?v=1746562108"},{"product_id":"kleemeier-pinot-noir-santa-barbara-county-ca-2023","title":"Kleemeier - Pinot Noir - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePinot Noir, River Bench and North Canyon Vineyards, organic and sustainably farmed, Santa Maria AVA. 1200 bottles produced, light extraction, only sulfured after MLF less than 60 total ppm, light fruit, red fruit, cranberries, rainier cherries and beautiful baking spices. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eKleemeier Wines is a practice of conscientious winemaking, using classic techniques from responsibly farmed vineyards that focuses on showcasing the depth and nuances of Santa Barbara County as an imperative player in world class wines. with only a couple hundred cases of wine a year, Kleemeier Wines is able to give all of the needed attention it takes to producing wines that truly resemble the terroir of this county and its multiple and unique wine making regions. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148195479803,"sku":"00076210","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3c18945c45b6ac813beb51e8bccf4548.jpg?v=1746562117"},{"product_id":"lady-of-the-sunshine-mountain-meadow-vineyard-solera-no-1-pinot-noir-slo-coast-ca-nv","title":"Lady of the Sunshine - 'Mountain Meadow Vineyard - Solera No. 1' - Pinot Noir - SLO Coast, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis NV Solera Rose of Pinot Noir is from the Mountain Meadow Vineyard that we lease and farm in the northwest mountains of the SLO Coast AVA.  We have been farming this 4 acre dry farmed, headtrained vineyard since the beginning of 2023.  This vineyard site is a whimsical meadow plot in the mountains above Cayucos, sitting above 1600 feet elevation while only 4 miles from the coast. \n\n\u003c\/p\u003e\u003cp\u003eThis wine is composed of 75% 2023 wine and 25% 2024 fermenting wine, as the 2023 is the solera base we will continue to grow and care for.  The 2024 addition was used as the native yeast and natural sugar dosage to referment the base wine to capture bubbles naturally  in the bottle.  This is a serious wine, from our small vineyard meadow in the mountains, the first sparkling release of Lady of the Sunshine.  96 cases produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGina Giugni is a second generation biodynamic farmer and winemaker. Gina started Lady of the Sunshine in 2017, with a focus on regenerative, organic, and biodynamic farming in pursuit of making natural wines that reflect the purity of the place they come from. Gina also farms, full time, the 6.5 acre Chene Vineyard, located in the Edna Valley appellation. Since her takeover in 2018, the vineyard is now a Demeter certified biodynamic vineyard. Gina and her husband, Mikey, run Scar of the Sea and Lady of the Sunshine together out of their winery in San Luis Obispo, CA.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148196430075,"sku":"00076300","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/427306f8d11580fc52499b62131fa0f6.jpg?v=1746562136"},{"product_id":"lone-madrone-bassi-vineyard-grenache-syrah-slo-coast-ca-2023","title":"Lone Madrone - 'Bassi Vineyard' - Grenache, Syrah - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSyrah\/Grenache, Bassi Ranch, SLO Coast, organic\/biodynamic, 1260 bottles produced, 25% stem inclusion manual punch downs twice daily, small addition of S02 after Malo \u0026amp; pre bottling, Sub 50ppm total.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLone Madrone is a (nearly) thirty year old family run Paso Robles operation started by an English family of kitchen and restaurant folks.  Now into the 2nd generation the wines have branched out from just Paso to all over the California coast searching for new and inspiring sites.  Cheers!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197183739,"sku":"00076239","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c9eee747f6a29ce87c32678ce381081c.jpg?v=1746562152"},{"product_id":"lumen-hey-ginger-petnat-petnat-of-ginger-chardonnay-santa-barbara-county-ca-nv","title":"Lumen - 'Hey Ginger - Pétnat' - Pétnat of Ginger, Chardonnay - Santa Barbara County, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eHey Ginger Pet Nat was made with only two ingredients: organic grapes and ginger root. Estate-farmed Chardonnay from the Santa Maria Valley. It was bottled alive! At about 2 brix sugar we put a cap on it and allowed it to continue fermentation in bottle. It will put a little sparkle in your day.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197216507,"sku":"00076252","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/213db20a517d3ee92a3b924ea052a8b4.jpg?v=1746562152"},{"product_id":"madson-chardonnay-santa-cruz-mountains-ca-2023","title":"Madson - Chardonnay - Santa Cruz Mountains, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA celebration of Chardonnay in the Santa Cruz Mountains, the grapes come from several small organically farmed vineyards throughout the appellation. Each site brings its unique mountain micro-climate signature to the blend and the commonalities shared are low nitrogen, high calcium soils, and a cool climate during the growing season. These factors limit yields and increase the depth and mineral concentration of these bright, flinty chardonnays. Proximity to the Monterey Bay yields fresh saline wine. All vineyards are farmed using organic practices. 12.9% ABV 24 barrels produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\n\u003c\/p\u003e\u003cp\u003eAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\u003c\/p\u003e\n\u003cp\u003eRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere. \u003c\/p\u003e\n\u003cp\u003eOur pledge to be carbon neutral.\u003cbr\u003eIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor. \u003c\/p\u003e\n\u003cp\u003eWe aim to minimally interfere and guide fermentations to show vibrancy.\u003cbr\u003eAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor. \u003c\/p\u003e\n\u003cp\u003e​Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\u003c\/p\u003e\n\u003cp\u003eWith love,\u003cbr\u003eCole, Ken \u0026amp; Abbey\u003cbr\u003e\/\/\/\u003cbr\u003e​Cole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project​). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and André Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197282043,"sku":"00076343","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/abfc4e0044d522fd570fe3427a7cf52f.jpg?v=1746562155"},{"product_id":"villa-creek-farmhouse-white-picpoul-falanghina-pinot-gris-west-paso-ca-2024","title":"Villa Creek - 'Farmhouse White' - Picpoul, Falanghina, Pinot Gris - West Paso, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePeaches and cream, but with some zing! This is the wine you want to pair with your big hat and singlasses. All certified organic fruit sourced from Castoro and Adelaida Vineyards on the westside of Paso.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe have been making wine on the west side of Paso Robles for the past 25 years. Sourcing fruit from local organic sites as well as our certified biodynamic and regenerative organic home estate, we use primarily Rhone varietals to create thought provoking wines that are farmed in a way that promotes the health of the lands that we steward. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197642491,"sku":"00076369","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/93c1c34d70e08b16fa994badbe89c9f9.jpg?v=1746562163"},{"product_id":"mischief-wines-wild-kindness-viognier-riesling-los-olivos-district-ca-2023","title":"Mischief Wines - 'Wild Kindness' - Viognier, Riesling - Los Olivos District, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/mischiefwine\" target=\"_blank\"\u003e\u003ch4\u003e@mischiefwine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eViognier \u0026amp; Riesling from Los Olivos District AVA\nOrganic Farming\n12% ABV | 750 ml | 75 Cases Produced\nCrafted from Zaca Mesa’s historic Cushman Block, this wine celebrates the legacy of old-vine Viognier grafted in 1997 onto rootstock originally planted in 1973. The vines thrive in Chamise Shaly Loam soils, nestled against the San Rafael Mountains. Hand harvested, the Viognier was split into two lots to unlock its full potential. Half underwent 7 days of skin contact, developing texture, tannin, and body. The other half spent 21 days in stainless steel under full carbonic maceration with daily drainings, creating vibrant fruity esters and aromatic complexity. To balance the natural richness of Viognier, a carbonically fermented Riesling with ripping acidity was blended in, resulting in a wine that’s as balanced as it is bold.\nTasting Notes:\nZesty and aromatic, this wine bursts with grapefruit, stone fruit rind, jasmine blossoms, and a touch of exotic perfume. Herbaceous notes of fresh-cut grass, green herbs, and thyme meet a gentle spice of white pepper, finishing with honeyed wax and a vibe of Japanese canned green tea. Fresh, textured, and delightfully complex, this wine captures the wild kindness of its origins.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSustainable silliness. Low-intervention, organic wines made from fruit sourced in Central Coast, CA.\nJeff makes truly tasty, progressive wines that stir the soul.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197839099,"sku":"00076227","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/5b73b6608e17992248b1ac3b0739d0ff.jpg?v=1746562171"},{"product_id":"marbeso-spear-vineyard-chardonnay-santa-rita-hills-ca-2023","title":"Marbeso - 'Spear Vineyard' - Chardonnay - Santa Rita Hills, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Chardonnay\nSpear Vineyard (Sta. Rita Hills)\n175 cases produced\n\n\u003c\/p\u003e\u003cp\u003eWinemaking:\u003cbr\u003eThe fruit was hand-harvested predawn to preserve its cool temperature during the quick journey to our Buellton winery,\u003cbr\u003ewhere it was gently pressed, racked to a tank and allowed to settle overnight. On the following morning the juice was\u003cbr\u003eracked again, this time by gravity into neutral French oak, where it barrel-fermented on its native yeasts until dry. High\u003cbr\u003elevels of natural acidity made for a slow fermentative process requiring very little intervention. Malolactic fermentation\u003cbr\u003eoccurred naturally over the course of a few months. The wine was aged on its lees for just over 11 months, then bottled\u003cbr\u003ewithout fining or filtration in the fall of 2024.\u003c\/p\u003e\n\u003cp\u003eOn the Palate:\u003cbr\u003eStone fruits, crushed rocks, lemon jam. Imagine enjoying a lychee in the springtime, under a blossoming citrus tree.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSouth Bay Natives, Colin and Hannah are a small production in the Sta Rita Hills producing vineyard designates from Santa Barbara County and the Santa Cruz Mountains.  Combining our passion of wine together my wife and I decided to launch our own label Marbeso (kiss of the sea) in 2019 after years of making wine for other people. This year will mark Colin’s 20th vintage as a whole, ranging from Leeuwin Estate in Margaret River to Martinborough Vineyards in the North Island of NZ.\u003cbr\u003eWe source wines in close proximity to the sea and strive to produce clean, acid driven wines of minimal intervention using natural yeasts and bacteria; neutral french oak, bottle unfined and unfiltered to promote transparency between glass and vineyard. With vineyard sourcing and farming at the forefront, we have a strong connection to finding fruit that has been organically grown.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148197871867,"sku":"00076274","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3e9597e7b5e00177916fb424dfef4db2.jpg?v=1746562171"},{"product_id":"nowadays-wines-nault-rieslin-riesling-cinsault-santa-barbara-county-ca-2023","title":"Nowadays Wines - 'Nault Rieslin' - Riesling, Cinsault - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThere is Nault Rieslin to ferment Cinsault and Riesling together… except that it’s tasty. We made this wine by filling a tank with undestemmed whole clusters of Cinsault and Riesling, and then the foot stomping began. This super fresh glou glou was on skins for 10 days or so before pressing to old French oak barrels. No additions of yeast or anything else. We taste smoky cranberries, grapefruits, and pomegranates in this wine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSince 2007, Municipal Winemakers has been crafting distinctive wines that embody the vibrancy of Santa Barbara's wine country. We champion minimal-intervention winemaking while maintaining deep respect for our coastal terroir. Through our diverse labels – Muni Wine, Potek Winery, Nowadays Wine, and January Drinks – Municipal creates wines that honor the natural expression of each vineyard, embracing vintage variation and celebrating the pure character of our carefully sourced fruit. Our commitment to sustainable practices and hands-off approach in the cellar results in wines that are both thoughtfully crafted and authentically alive.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148198002939,"sku":"00076256","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/bea6a69e343771eafb3714e6cef018fa.jpg?v=1746562176"},{"product_id":"phelan-farm-chardonnay-slo-coast-ca-2023","title":"Phelan Farm - Chardonnay - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eClimate: Cool climate, maritime influence, three miles\nfrom the Pacific\nSoil: Clay, Quartz\nVinification: Direct press, fermented in 1200L Stockinger\nFoudre and aged 6 months in stainless steel.\nBottles produced: 3,840\nABV: 12.5%\nVintage notes: harvested October 6th, 2023. Extremely wet winter, 50 + inches of rain, very\ncool and long growing season.\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\n\u003c\/p\u003e\u003cp\u003eMy 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. \u003c\/p\u003e\n\u003cp\u003ePHELAN FARM GEOLOGY SUMMARY\u003cbr\u003eby Brenna Quigley\u003cbr\u003eThe 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.\u003cbr\u003eA 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).\u003cbr\u003eThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mélange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mélange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mélange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\u003cbr\u003eThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mélange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\u003cbr\u003eRock unit descriptions from USGS Map Descriptions (2014).\u003cbr\u003eSANTA LUCIA RANGE BLOCK\u003cbr\u003eCambria 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\u003cbr\u003eFRANCISCAN COMPLEX\u003cbr\u003eKfm Mélange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mélange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mélange in the map area\u003c\/p\u003e\n\u003cp\u003eWe 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\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148198101243,"sku":"00076329","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/24e2c4967b824803edd7e981e44d01e4.jpg?v=1746562180"},{"product_id":"rzn-lightning-issue-special-edition-chenin-blanc-santa-barbara-county-ca-2023","title":"RZN - 'Lightning Issue - Special Edition' - Chenin Blanc - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2023 Chenin Blanc\nThe \"Lightning\" Issue\nSpecial Edition (SE)\nTres Hermanas Vineyard\nCertified Organic Grapes\nSanta Barbara County\nAlc. 11.5 % by vol.\nThe Vintage:\nOverall we saw an early wet, cool, and longer growing season than last vintage. With the cooler overall temps for the region the grapes got to hang for the more traditional time on the vine. The abundant rain in the Winter\/ Spring was very much needed and fully replenished the vineyard. \nThe Process:\nThe grapes were hand harvested at night and brought to the winery in the early morning. We dump the fruit into the bladder press and run the press cycle for about 3 hours. The pressed juice is pumped directly to a steel tank and settles for two days. It is racked to neutral French \u0026amp; Hungarian oak barrels for fermentation. We let the juice naturally ferment over the course of 5-6 weeks. Around the three week mark, we consolidate the four barrels down to three. From here we top every two weeks and let the wine evolve. After 4 months, we add a small amount of Sulfur to freeze the Chenin in time. This will stop\/ slow down the oxidation of the wine and let it evolve just a bit more in barrel up until bottling. After being in barrel for 11 months, we rack the wine to tank and bottle unfined and unfiltered.\nThe Wine:\nSmelly Smell- Lemon Rind, Zippy Mandarin, Citrus Tart, Bruised Peach Pit\nTasty Taste- Laser Beams, Limed-Stones, Baby Silk\nAdditional Notes:\n80 cases produced\nSmall amounts of Sulfur was added through time in barrel and just before bottling\nNo stirring of the barrels\nSeriously Super Serious Chenin\nMinimal Intervention Winemaking - Less Is More\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWhat is RZN (reason)?\nRZN (reason) is a combo of all my passions loaded up into a wine label... Skateboarding, wine, food, baseball, soccer, photography, wood working, sustainability, you get the idea...\nOverall I want to share things that I think are fun, interesting and thought provoking. So hopefully my wines spark one, if not all those things!\n-Nate Axline - Founder\/ Juicce Organizer\/ Skateboarder\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148198756603,"sku":"00076204","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/73c631e522bb57aeb44ccf83543dcad7.jpg?v=1746562203"},{"product_id":"side-street-wine-anarchy-petnat-of-grenache-blanc-viognier-barbera-ojai-ca-2023","title":"Side Street Wine - 'Anarchy' - Pétnat of Grenache Blanc, Viognier, Barbera - Ojai, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e \"Anarchy\" is a sparkling declaration of independence. It captures the free spirit of California's Ojai Valley, presenting a taste that's as vibrant and dynamic as the land itself. It's a refined revolt, a bubbly that defies expectations with its bright acidity and elegant complexity. Blend of Grenache Blanc, Viognier, Barbera \u0026amp; Pinot Noir.\nNo So2 No fining or Filtration. Low temp fermentation and very cold settling.\nAlisal Vineyard in upper Ojai\n47 cases produced\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIn a small town amongst the mountains and vines. We don’t seek to dominate or conquer but coexist with the land in the gentle embrace, and craft wines that capture the spirit of the Ojai Valley.\nFabien, Elizabeth, Jeremy, Griffin, and Jason, a band of misfits and rebels come together in a raucous blend. \nFrom winemaker to restauranteur, engineer to brewer, their shared goal is to create a unique blend, vintage after vintage.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199149819,"sku":"00076215","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/44ab1135cd694cbd4dfcd4706b364b3d.jpg?v=1746562215"},{"product_id":"sinor-lavallee-chardonnay-slo-county-ca-2014","title":"Sinor-LaVallee - Chardonnay - SLO County, CA - 2014","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Pinot Noir SLO Coast. No so2, yeast, sugar added. Not cold or heat stable\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe specialize in wines grown 1.2 miles from the Pacific Ocean at our estate Bassi Vineyard near Avila Beach, in the heart of the San Luis Obispo wine country.Our wines naturally reflect their pronounced coastal terroir, as well as the impassioned viticultural handwork that we bring to our vines and soils.\nThe effect of these elements is highly local and personal—the hallmarks of Sinor-LaVallee.\nOur Story\nMike Sinor has always been a grinder, a way of life he learned at a young age while working in his father’s auto wrecking yard. He brought that mentality to his first wine harvest in 1993 and never looked back. Through grit and determination, and without formal training, he ultimately became one of the Central Coast’s most decorated winemakers.\nMike married Cheri LaVallee in 1996 in Burgundy, soon after they started their own label. In 2013, Mike and Cheri put everything on the line to acquire the ocean-view Bassi Vineyard near Avila Beach. It was the destination they’d always been seeking—a singular vineyard that they could steward with holistic and meticulous viticulture.\nThe estate wines of Sinor-LaVallee are the outcome of this journey, and an emblem of this place.\nBassi Vineyard stands alone just 1.2 miles from the ocean in the San Luis Obispo Coast AVA that Mike helped found. \nFrom the crown of it, you can see the Pacific, a window into everything about this land—its morning fogs, briny air currents and steep oceanic soils.\nHere on the coastal extremity, the sense of terroir is vivid and relentless, and we are called to hold nothing back.\nLocation\nBassi Vineyard unfolds along sloping terrain overlooking Avila Valley in southern San Luis Obispo County, just off San Luis Bay Drive. The vineyard is accessible by appointment only. \nSoil Profile\nBassi Vineyard soils are marine in origin:\n110-Briones Tierra complex with a 15% to 50% slope. Weathered from soft sandstone, containing Tierra soil and Arnold-Pismo loamy sand. \n142-Gaviota fine sandy loam with a 15% to 75% slope. Weathered from hard standstone with limited clay.\nThese soils are low in organic material. The underlying bedrock is hard marine sandstone through which the vine roots can barely pass. Yields are inherently limited, producing fruit with natural intensity and vivid site expression.\nSoil ph runs from 7.1 to 7.6\nViticulture\nBassi Vineyard is farmed organically with biodynamic inputs. These practices are observed, first and foremost, because they help make better wine. No stone is unturned in that pursuit. What is great for the wine is also good for the land and the surrounding environment, so the rewards are ample for keeping everything in balance. No certification has been pursued. All recent plantings have been own rooted.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199248123,"sku":"00076278","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6c9dae06c08880272c90250721a97179.jpg?v=1746562222"},{"product_id":"stirm-wirz-vineyard-riesling-cienega-valley-ca-2020","title":"Stirm - 'Wirz Vineyard' - Riesling - Cienega Valley, CA - 2020","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Riesling from the Wirz Vineyard, planted in 1963, head trained dry farmed bush vines (non certified organic) from the limestone laden Cienega Valley. Spontaneous fermentation, 2 years elevage on lees in stainless steel, unfined\/unfiltered 45 ppm total so2 at bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIt's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we work with the seasons. We spend the majority of our time working in the vineyards, with our harvest season spent between monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living California history. \n\n\u003c\/p\u003e\u003cp\u003eTHE REASON FOR RIESLING\u003cbr\u003eWe could just give you the obvious answer on why we make Riesling. We love it. It's not only our belief that this *terpene-rich grape is the most dynamic, the most transparent, and the most exciting; many of the world's top sommeliers and wine critics consider it the greatest white wine grape of all. To understand why we chose to pursue working with this grape here in California, a brief introduction to our states past is a great place to start. \u003c\/p\u003e\n\u003cp\u003eThe history of California viticulture goes back to the 1700's when Spanish missionaries brought their imported grapes here up from Baja California, Mexico. The first variety planted here earned the acronym 'Mission\" grape; today also known as Listán Prieto which originated in the Castilla-La Mancha region of Spain. Up until around the 1850's, the Mission grape was virtually the only variety planted in California.\u003c\/p\u003e\n\u003cp\u003eThe \"Gold Rush\" that began in 1848 brought in a wave of immigration from the eastern U.S. and abroad. While most '49ers' failed to amass a fortune in gold, they discovered other areas California offered an opportunity to strike it rich; the abundance of fertile ground. As with many immigrants, these original entrepreneurs brought with them important pieces of cultural heritage to their new homeland. One of these pioneers, Agoston Haraszthy, is credited with introducing the first vitis vinifera vines to the state (he imported over 100,000 cuttings!) in 1852. One of his greatest early successes was Riesling.\u003c\/p\u003e\n\u003cp\u003eRiesling enjoyed a massively popular era in California, the U.S., and Europe for over one hundred years (1850's-1960's). At times in this era, the greatest Riesling's were higher in price than the fabled wines of Bordeaux. Riesling was one of the most widely planted varieties in California, from the Santa Cruz Mountains to Napa. If history shows us any indication of future results, as we believe, we are once again betting on this grape to pave the path ahead.\u003c\/p\u003e\n\u003cp\u003eAs climate change continues to spur the unpredictability of weather and extreme weather events (with the notable exception we continue to get warmer annually), there are few white grapes better suited to withstand the impacts than Riesling. Here's some data to back the claim: it's drought-tolerant, has extreme winter hardiness, buds late, has good heat tolerance, ripens late, has very high acidity, and has stylistic variation unmatched in most other grapes. Much like it was done long before us, it's our mission to pioneer the new age of California Riesling.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNotes\u003c\/em\u003e\u003cbr\u003eTerpenes are the family of chemical compounds found in the skins and responsible for the exotic aromas of Riesling (one of the many reasons we macerate Riesling on its skins prior to pressing). In fact, Riesling has one of the highest concentrations and diversity of different terpenes of any other grape. These terpene aromas range from rose (linalool) to grapefruit (geraniol) to petrol (TDN or, 1,1,6-trimethyl-1,2-dihydronaphthalene.) Terpenes and terpenoid aromas are directly related to acidity, pH, and the environment (i.e. where it's grown, how it's farmed, winemaking practices, ripeness etc.).  These are the chemical markers that vividly show the diversity of the grape through aroma.\u003c\/p\u003e\n\u003cp\u003eThe Path:\u003cbr\u003eThe path to becoming a winemaker was not at all clear, though my interests as a youngster helped stir the pot in that direction. I grew up in Contra Costa County, California, which is far more famous for housing subdivisions than for wine grapes. I spent my time exploring the “outdoors” which consisted of exploring the foothills of Mt. Diablo, fishing in the San Pablo bay, and gardening with my grandma. My interests in food developed with a job as a dishwasher for a culinary school during my summer breaks in high school. My focus on wine was sparked because of my wrestling (when you are deprived of food, you tend to dream about it…)\u003c\/p\u003e\n\u003cp\u003eI chose to go to Cal Poly-San Luis Obispo because it had a great wrestling team and Cal Poly offered a degree in Wine and Viticulture. I shifted to focus on academics in lieu of athletics after a few seasons, as my interests escalated into  minors in soil science, sustainable agriculture and plant protection science. My first internship was at Saucelito Canyon Winery in Arroyo Grande, CA where I learned to work with ancient, dry-farmed vines.  Not far from Saucelito Canyon, I met my mentor, Justin Willett of Tyler Winery, while rock climbing in remote Santa Barbara County.  This chance meeting led to a four year endeavor as the assistant winemaker at both Tyler and Lieu Dit Winery.  In between harvests at Tyler, I traveled to work abroad in Margaret River, Western Australia and in Austria (Wachau, Weingut Tegernseerhof) before moving up north to work for the classic Santa Cruz Mountain winery Thomas Fogarty. Stirm Wine Co. is now located in southern Santa Cruz County near Watsonville; central between the key appellations  we work with.\u003cbr\u003e-Ryan Stirm\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199575803,"sku":"00076221","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8fe3b9bb5e6faacc22d5cd761e63cb5b.jpg?v=1746562226"},{"product_id":"stolpman-trousseau-ballard-canyon-ca-2024","title":"Stolpman - Trousseau - Ballard Canyon, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVintage-2024\nVinification-70% whole cluster lightly foot trod and circulated\nRegion-Stolpman Estate Vineyard, Ballard Canyon AVA\nVatting\/Fermentation-Open top concrete tanks\nComponents-Barrel selection of 100% Estate Block 5 and the hilltop crown of Block 3\nCooperage \u0026amp; Elevage Neutral 500L French Oak Ermitage Mt. La Vache Puncheon for 5 months\nFarming- CCOF Organic + Certified \u0026amp; Demeter Biodynamic Certified\n13% Alc by Vol\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOver 20 years ago, our Founding Partner, Tom Stolpman, discovered what we believe to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping \u0026amp; unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. We are committed to preserving this natural environment for our vines through conscious farming, dry farming, \u0026amp; sustainable employment. In the winery, we prefer native fermentation \u0026amp; minimal manipulation. \n\n\u003c\/p\u003e\u003cp\u003eDedicated to sensible farming \u0026amp; winemaking, we believe that we can create vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199739643,"sku":"00076309","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7111c494e9c6b7f0d2e2ffdbb954173d.jpg?v=1746562232"},{"product_id":"storm-chardonnay-santa-barbara-county-ca-2023","title":"Storm - Chardonnay - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe Santa Barbara County Chardonnay is a blend of 3 vineyards. The fruit was hand picked at night. At the winery the clusters were crushed before pressing with the juice being intentionally oxidized. The juice was settled overnight and then racked to a combination of old and new French Oak for native fermentaion. The resulting wine was aged for ten months in oak and 4 month in stainless steel. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eErnst Storm grew up in South Africa and completed his studies at Elsenburg Agricultural School, which is just outside the town of Stellenbosch in the Western Cape. After completing his final year, Ernst worked as a winemaker in the Stellenbosch region and also spent two harvests in the cooler Walker Bay region in South Africa, while consulting on a few smaller projects with his brother Hannes.\n\n\u003c\/p\u003e\u003cp\u003eErnst wanted to experience a Northern Hemisphere harvest and took a job in the Sierra Foothills of California where he spent two years working in this warmer climate—learning a lot about managing higher pH wines and riper flavors. Having come from a cool climate region, he longed to make more balanced wines from Pinot Noir and Sauvignon Blanc. Ernst found Santa Barbara County and saw a lot of potential. The Mediterranean climate shares many similarities with that of the Western Cape. Diverse soils and microclimates within the county make it a region with endless possibilities.\u003c\/p\u003e\n\u003cp\u003eErnst worked at Firestone Winery for three years, which proved to be a great learning experience. He worked on a larger scale and did a lot of experimentation with Sauvignon Blanc and other varietals. Storm was started with 6 barrels in 2006. In 2008, Ernst became involved in the winemaking at Curtis Winery. At the end of 2013 he left Curtis to focus on Storm.\u003c\/p\u003e\n\u003cp\u003eStorm is focused on making classically styled wines from proven sites; and wines with personality of vintage and site, where elegance is favored. His brother, Hannes, launched Storm Wines-South Africa in 2012. His focus is Pinot Noir and Chardonnay from the Hemel-en-Aarde Valley.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199837947,"sku":"00076201","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d46be205258c75b82664fd363af92334.jpg?v=1746562237"},{"product_id":"thacher-winery-and-vineyard-petnat-petnat-of-grenache-cinsault-viognier-west-paso-ca-2024","title":"Thacher Winery and Vineyard - 'Pétnat' - Pétnat of Grenache, Cinsault, Viognier - West Paso, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eHarvested entirely from our two estate vineyards (Homestead Hill and Kentucky Ranch), the fruit was foot-stomped, and the juice left to soak on stems and skins for 24 hours before being whole-cluster pressed in a pneumatic bladder press. The juice was settled until fermentation began, naturally and spontaneously. Primary was concluded in a pressure tank where carbonation was naturally accomplished. Both vineyards are located on the west side of Paso Robles; one in the Adelaida District and one in the Willow Creek District. The fruit is farmed 100% organically.\nTotal SO2: 0\nCases produced: 151\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe are a family-owned and operated, authentic wine producer located in Paso Robles, CA. We strive to make elegant wines with more nuances than sheer power. We utilize diverse varietals from exceptional Paso Robles and Monterey vineyards. Our wines are made with minimal intervention and native ferments, and the fruit, acid, and tannins are balanced naturally.  We embrace the growing season's inconsistencies and harvest's unpredictability rather than producing a standardized product.  \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148199969019,"sku":"00076208","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/761ec9d6951704191e0038b9ac8f645e.jpg?v=1746562243"},{"product_id":"the-ojai-vineyard-duvarita-vineyard-syrah-santa-barbara-county-ca-2022","title":"The Ojai Vineyard - 'Duvarita Vineyard' - Syrah - Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% Syrah from Duvarita Vineyard in Santa Barbara County. \nWant a wine that encapsulates the exotic, wild charms of cool-climate Syrah? Duvarita Syrah delivers. Duvarita is a biodynamically-farmed vineyard way out by Lompoc, even further West than the Sta. Rita Hills. It’s planted on a gentle south-facing slope that is fully exposed to the wind gap where the Santa Ynez River meets the ocean. The vines are bathed in fog during the nights and mornings, then scoured by coastal winds in the afternoons. \nFrom our one acre block we obtained a tiny yield of 1.8 tons. All the fruit was gently destemmed; Duvarita is already so herby and spicy that we never use whole clusters in the fermentation. After loading the grapes into a small open-top stainless steel tank, we added our house-cultured native yeast (derived from grapes picked during sampling). We racked once the following summer. After 17 months of aging in French oak barrels (20% new), we bottled it without fining or filtration.\nThis 2022 bottling is classic Duvarita—deeply meaty and earthy, while also lifted and brimming with energy.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOUR STORY\nThe wines we make today are a culmination of four decades pursuing excellence with the fruit grown in our region. We believe that a history like ours is an asset only insofar as it is defined by evolution. Craft is not an overnight sensation; it is the step by step progress that only comes from intuition and experience.\n\n\n\u003c\/p\u003e\u003cp\u003e“To grow anything, you have to pay attention.”\u003c\/p\u003e\n\u003cp\u003eAdam Tolmach went to UC Davis and studied viticulture and enology, and after graduating in 1976 he settled down on the property his grandfather bought in the Ojai Valley in 1933 to farm sweet corn and melons, selling them at a roadside stand. After two years of this satisfying, yet difficult and nearly profitless work he sought employment in his field of study.\u003c\/p\u003e\n\u003cp\u003eWith degree in hand he found work at Zaca Mesa in Santa Barbara County. Before long he decided to follow his own vision and started a winery with fellow employee Jim Clendenen in 1982. The winery, Au Bon Climat, was an overnight success, but after nine years together Jim and Adam realized they had to follow separate paths. Jim bought the business in 1991 and went on to further glories.\u003c\/p\u003e\n\u003cp\u003eSimultaneous to all this, Adam had planted a vineyard in Ojai to syrah and sauvignon blanc and had begun producing wine from that fruit in 1983. When the collaboration with Clendenen ended he concentrated all his attention on The Ojai Vineyard to further explore the infinite details of his craft.\u003c\/p\u003e\n\u003cp\u003eLooking back over the last 25 years, one can see the development of The Ojai Vineyard came in three distinct phases. In the beginning it was lots of fun discovering the budding Santa Barbara County, experimenting with new plantings, new areas, and a wide selection of varietals; Pinot Noir, Chardonnay, Sauvignon Blanc, Syrah, and other Rhone varietals. Back in 1983 the vines were grown without much care in what was called a California sprawl. It took years to get growers to move towards progressive practices like drip irrigation and vertical trellising to improved wine grape quality.\u003c\/p\u003e\n\u003cp\u003e“It all has to do with intention.”\u003c\/p\u003e\n\u003cp\u003eThis brought about the second phase where Adam honed an uncompromising plan striving to make the best possible wine. By 1994 the wines were consistently delicious and attracted notice which furthered his success. With it Adam was able to change all of his grape contracts and purchase them by the acre rather than the ton—enabling him to direct farming practices and reduce the size of the crop by thinning. The clusters that were left on the vine to mature ripened more evenly and were more intensely flavored. He found himself paying 2 or 3 times the typical price for quality grapes but felt it was all worth it. For the next 10 years the wines were big, boisterous and delicious. He worked relentlessly to fine tune the winemaking process to make it as natural as possible, using only tiny quantities of sulfites and avoiding fining and filtering, with an aim to further improve quality.\u003c\/p\u003e\n\u003cp\u003eThe third phase started a few years ago as Adam’s craving for perfection made him question and review his experiences to find the best way to convey the personality of each vineyard he worked with. A few examples:\u003c\/p\u003e\n\u003cp\u003eHe took steps to transition the farming from sustainable to organic practices, because he knew it was the healthy thing to do and saw that it positively affected wine quality. In 2000 he began aging some of his Chardonnays in only older barrels, and found their individuality showed more clearly without the toasty influence of new wood. He was so pleased with the results that he decreased the use of new barrels for all of his wines, so as not to interfere with the character he was trying to illuminate.\u003c\/p\u003e\n\u003cp\u003e“In business, it’s really easy to produce something universally appealing..but if you’re really into craft, you don’t do that, you have to fight that.”\u003c\/p\u003e\n\u003cp\u003eThe question of climate was also a cornerstone—his years of experience showed him how the cooler climate sites were always better balanced and more expressive terroirs. He grew determined to focus on those sites and abandon the warmer climate vineyards. The most recent reevaluation was with the complex question of ripeness and the determination of when to harvest the grapes. After a seminal experiment in 2005 with two Clos Pepe Pinot Noir lots picked 2 weeks apart, it became evident that there was a lot to be learned about the crucial time of picking, especially in the mild climate of coastal northern Santa Barbara County, where no overriding environmental concern like rain, rot or frost forces the decision. After spending two decades learning to farm better grapes, physiological ripeness was not an issue anymore but over ripeness was. When grapes were ripe but not overripe, the resulting wines were more aromatic and possessed finer balance. After more experiments the following years Adam started picking his fruit slightly earlier, opening a new stylistic era for his wines.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148200034555,"sku":"00076317","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/e3374050576d0b979b2f2887dfb82fe4.jpg?v=1746562248"},{"product_id":"tira-nanza-viognier-carmel-valley-ca-2024","title":"Tira Nanza - Viognier - Carmel Valley, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe 2024 vintage brought us not only our best ever crop of Viognier, \nbut maybe our best wine yet as well. We split the vineyard block in two, \nfermenting and aging the fruit from the older vines in a tulip-shaped concrete tank and fermenting and aging the fruit from the younger vines in stainless steel. The resulting blend is a full-bodied wine that exudes intensely perfumed floral aromas, stone fruit flavors, and a captivating freshness.\n\n\u003c\/p\u003e\u003cp\u003eFermented and aged in Concrete and Stainless Steel  |  13.5% 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":47148200132859,"sku":"00076283","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/beecc01fa2564f483f2cd11b84deca64.jpg?v=1746562254"},{"product_id":"whitcraft-my-friend-rajs-vineyard-syrah-slo-coast-ca-2023","title":"Whitcraft - 'My Friend Raj's Vineyard' - Syrah - SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eWhole Cluster Syrah from the SLO Coast. 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":47148200231163,"sku":"00076303","price":74.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/cfe14497efe56da66d95d454a58ec3eb.jpg?v=1746562257"},{"product_id":"wildflower-winery-good-intentions-sangiovese-santa-ynez-valley-ca-2023","title":"Wildflower Winery - 'Good Intentions' - Sangiovese - Santa Ynez Valley, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSangiovese from Mira Laguna Vineyard from Santa Ynez Valley outside of Ballard. Organically farmed, 140 cases produced. Harvested 10\/13\/2023 at 20.5 Brix 3.35pH Whole cluster food-treaded then on the skins until dry and moved to neutral oak barrels for 10months of aging. Of course native yeast fermented with no fining or filtration and 40ppm of SO2 total added. One dose at beginning of aging and another before bottling. Tart cherries, wild strawberries and Herbs with a hard \"H\". Combine those tasting notes together and add another layer with the aroma of crushed rose petals. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe have created beautiful wines which highlight the terroir of the vineyards in Ventura Santa Barbara, and San Luis Obispo Counties. Starting with quality grapes, we pick them for optimal acidity and sugar so the wine does not need additions such as: water, acid, tannin. We use a minimalist winemaking approach in the cellar so the natural yeast present on the grape skins perform the fermentation to preserve the influence of the terroir. We present dry wines with no new oak so you taste the unique and individual flavors of each grape varietal. This low intervention approach leaves our wine naturally vibrant, fruit-forward, and wildly drinkable.\n\n\u003c\/p\u003e\u003cp\u003eBorn and raised in California, Natalie’s love for wine began as she was surrounded by bold reds from the Central Coast, then the various wines grown and made in Temecula\/San Diego County in California. When she and her husband, William, moved to Sicily, her world and palate expanded as she lived on Mount Etna and tasted the mineral, volcanic wines from the region. While touring and wine tasting throughout Europe, Natalie’s passion for tasting different varieties grew. On a whim, she took the Wine \u0026amp; Spirit Education Trust (WSET) Level 1 certification exam. From there, she began to research taking the leap from tasting to making as she dug deeper into the science behind wine through the UC Davis’ winemaking program.\u003c\/p\u003e\n\u003cp\u003eUpon moving to Ventura County in January 2020, Natalie sourced grapes grown locally in Santa Barbara and San Luis Obispo counties, and started making wine during harvest of 2020 out of a passion for adventure and exploration. She intends to create fresh and unpretentious wine that does not need to be saved for a special occasion, as the style of young and crisp wines was something she knew she would miss from Sicily. She completed the UC Davis Winemaking Certificate Program and is WSET Level 2 certified.\u003c\/p\u003e\n\u003cp\u003eWine is a beautiful accompaniment to any celebration, and Natalie believes that every day should be celebrated.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148200329467,"sku":"00076307","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6ec4b20b3ad6aa3f60846a5b6ac81736.jpg?v=1746562263"},{"product_id":"ambyth-rose-of-mourvedre-grenache-paso-robles-ca-2023","title":"Ambyth - Rosé of Mourvèdre, Grenache - Paso Robles, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVarietals: Mouvedre 68%, Grenache Noir 32%\n\n\u003c\/p\u003e\u003cp\u003eAppellation: Paso Robles, CA\u003c\/p\u003e\n\u003cp\u003eVineyard: AmByth Estate, Mark’s Vineyard\u003c\/p\u003e\n\u003cp\u003eCert and Farm: Biodynamic. Organic. Dry Farmed.\u003c\/p\u003e\n\u003cp\u003eAging Vessel and time: Italian Terrecotta Amphora 13 months\u003c\/p\u003e\n\u003cp\u003eYeast, Sulfites, Additions: Native, None\u003c\/p\u003e\n\u003cp\u003eAlc: 13.77%\u003c\/p\u003e\n\u003cp\u003eCases Produced: 38\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThere was never a grand plan at AmByth Estate, beyond trying to understand our land and treat it the best way we could for future generations (thus the name AmByth, meaning \"forever\" in Welsh). The land was purchased in 2 parcels, in 2000 and 2001. In 2003 Biodynamic preparations started to be added to our land in homeopathic quantities, setting the scene for the Earth to function in as healthy a way as possible. Vines and olive trees in the lower vineyard were planted in 2003 and the upper vineyards in 2005. Each vine had 5 gallons of water from a drip bucket prior to a winter season and that is all the water that was provided to establish themselves, the rest came from rainfall. The first decent year for harvest was in 2010, 2011 would have been a good year but a late frost destroyed half the crop. Then we were hit with 5 years of drought with extremely minimum rainfall followed by 2 years of near average. The vines have survived and now are producing what we believe to be the best quality juice for wine in the region. We are stewards of the land, doing the best we can. Learning from others and mostly ourselves with what we are given.\u003cbr\u003eRight in between Los Angeles and San Francisco and just south of Paso Robles and north of San Luis Obispo, the estate vineyards are situated on a saddle ridge atop a nobby hill in the middle of a vortex thats known as the Templeton Gap. Cool Pacific Ocean air filters through the Santa Lucia Mountains along the central coast and gets pulled almost every day into the Creston Valley extending West to East, making our appellation 5 or more degrees cooler than surrounding areas. This wind also helps keep the vines dry and free of mildews and molds and doesnt allow large colonies of bugs to establish throughout the growing season (which helps with our theories of farming). Steep hillsides allow the plants to extend their dry farmed roots into ancient substrate of sedimentary rock and deposits of Limestone, Sandstone, Calcarous Clays, and Clay Loam. A mixture known as Linne Calodo. This minerality and acidity the vines extract from the ground can easily be identified in our estate wines.\u003cbr\u003eBIODYNAMIC FARMING\u003cbr\u003eBiodynamics is a farming method made popular by philosopher Rudolf Steiner through a series of lectures given to farmers and landowners in 1924. Biodynamic agriculture arose out of a response to the widespread use of commercial fertilizers and the observations of soil depletion by farmers just after the turn of the century. It is now gaining increased attention for its emphasis on superior food quality and soil health. It is an approach to agriculture in which the whole of creation (the cosmos)—the air, water, soil, sun and moon are interconnected and thus play a role in every action taken upon our land. It is holistic, natural and healing.\u003cbr\u003eWe apply homeopathic doses of naturally occurring plant and animal materials to our compost pile, our vines and the soil in the vineyards and orchards. Biodynamic farming not only encourages the elimination of all chemicals used in farming, but encourages the farmer to pay close attention to the forces of nature influencing his\/her farm entity.\u003cbr\u003eDEMETER CERTIFIED BIODYNAMIC WINES\u003cbr\u003eAmByth Estate is Paso Robles’ First Winery to Produce Demeter Certified Biodynamic Wines. We gained our certification from the Demeter Association in 2006. We utilize the Biodynamic method of farming to enhance our observations of nature, and use these intimate insights as tools that allow our 20 acres of vineyards to express their true character through the grapes it produces. We want our grapes to be as unique to AmByth Estate as your thumbprint is to you. The estate consists of 20 acres of vineyards and 600 olive trees dedicated to Biodynamic farming principles since their initial planting. 20 acres of untouched oak forests surround the vineyards.\u003cbr\u003eAt the heart of Biodynamic farming is the commitment to create a self-sustaining and diverse estate. We are a vineyard farm! A vital role to sustaining farmed land is the use of aged compost, inserted with the Biodynamic preparations, and applied yearly. This compost fertilizes, rejuvenates and enlivens the soil, creating healthy plants, balanced ecosystems and exceptional crop production. We also believe in the integration of farm animals, bees, olive trees, fruit \u0026amp; nut trees, vegetable gardens and landscaping with edible plants and California natives with extreme minimal-to-zero use of water.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148200853755,"sku":"00076218","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b953cc1bc206b0b7d3d869853c01ca7c.jpg?v=1746562268"},{"product_id":"amevive-ibarra-young-vineyard-rose-of-graciano-los-olivos-district-ca-2024","title":"Âmevive - 'Ibarra-Young Vineyard' - Rosé of Graciano - Los Olivos District, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2024 Estate Graciano Rose\nIbarra-Young Vineyard, Los Olivos District A V A\nThis wine comes from a small block at Ibarra-Young planted in the late 90’s. This block has been farmed\norganically since inception, and what's growing on the understory throughout the year is proof. This block\nis covered in native purple lupine in the springtime, and transitions to the later blooming native Spanish\nlotus in the early summer. The floor is consistently covered in dainty pink and purple flowers for the\nmajority of the growing season. We don’t sow these seeds, they are native to the Santa Ynez watershed and are what have been growing on this land since the Chumash inhabited the area. The lupine and native\nlotus have made a striking comeback since the vineyard’s no till transition in Spring of 2019.\nOf all the grapes we tend at Ibarra-Young, Graciano tends to have the most acidity, thus it is destined to\nbecome rosé. These grapes were brought into the cellar around 21 brix, where half the fruit was foot\nstomped to macerate on their skins and the other half to press directly. After about 2 hours of skin\nmaceration, the crushed and uncrushed grapes were lightly pressed together. The juice settled overnight,\nand was racked to neutral French oak for fermentation with its native yeast. The rosé rested on its\nfermentation lees throughout elevage in the same vessels and was bottled unfined and unfiltered on March\n18, 2025.\nOpen, refreshing, salty and quenching. Like a late night watermelon jollyrancher. She’s a kiss of your\nsummer garden salad with a grind of pink peppercorn and a sprinkle of freshly copped herbs. She’s\npolished and poised, definitely a rose worth thinking about. Delicious on her own or with some light bites.\nEnjoy chilled just about anywhere at any time!\nArt: The purple lupine on the front is painted by my thoughtful mother, Eileen Anderson. These lupines\nare native to the field where this block was planted and have been here since the Chumash inhabited the\nland. They are native nitrogen fixers and food for pollinators making them a really important species at\nIbarra-Young. The little lamb on the back was born in the Graciano in spring of 2020. I named her\nCharlotte after the woman who first tended this land, Charlotte Young.\n12.7% ABV\nIngredients: beyond-organic grapes, minimal sulfites\n60 cases produced\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePronunciation: \"ahm-veev\"\n​\n​Translation: soulful, lively soul, living soul \n​\nthe emotional part of human nature; the seat of the feelings or sentiments.\nhigh-mindedness; noble warmth of feeling, spirit or courage.\nthe principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.\n\n\u003c\/p\u003e\u003chr\u003e\n\u003cp\u003eWe lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A.\u003c\/p\u003e\n\u003cp\u003eThis vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters. Charlotte's right-hand man, Miguel Ibarra, Helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.\u003c\/p\u003e\n\u003cp\u003eIbarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late 90's and early 2000's Bob Lindquist completed Ibarra-Young's planted acreage with the \"young\" vines in the rockier section of the vineyard.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to Syrah and Mourvèdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late 90's. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.\u003cbr\u003e​\u003cbr\u003eOur goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint. \u003c\/p\u003e\n\u003cp\u003eWe look forward to taking you along on this journey of unconventional viticulture with us.  We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.\u003cbr\u003e​\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201017595,"sku":"00076374","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ee68adfaf68b107506a1b4aeb8d4aab9.jpg?v=1746562276"},{"product_id":"ashkahn-rose-water-rose-of-pinot-noir-santa-maria-valley-ca-2024","title":"Ashkahn - 'Rose Water' - Rosé of Pinot Noir - Santa Maria Valley, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePinot was foot crushed and allowed to sit on the skins for a couple hours. From 2008 plantings on a north facing slope. Fermented and aged in stainless for 6 months. Bottled unfined, unfiltered with no additions.\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":47148201115899,"sku":"00076353","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1d4daa4f80cf28bb91f2d73d11f8e261.jpg?v=1746562280"},{"product_id":"chateauneuf-du-fargosonini-llc-plum-noumena-damson-plums-ca-nv-375ml","title":"Chateauneuf-du-Fargosonini LLC - 'Plum Noumena' - Damson Plums - CA - NV - 375ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFermented on skins to .3 brix then bottled\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eChâteauneuf-du-Fargosonini LLC is a natural winery in Central California focused on creating unique new beverages from fruits that would otherwise be lost in the $218,000,000,000 of estimated food that is wasted in the USA yearly. We leverage ancient and bleeding edge post modern wine technologies to improve the carbon footprint of the farming and beverage sectors, by up-cycling fruit that normally spoils at various positions in the supply chain, particularly at the farm level. \nWe connect with organic whole sale farmers to ferment and distill fruits and sugar sources -that would normally be wasted- into unique, organic natural wines.  \nWe’ve conducted bench trials on wines and ciders we’ve made from over 120 fruits which are grown nearby in California’s Central Valley, the farming capital of the world. \nOur winery project is predicated on a return to the Dionysian. The industrialization of wine has wreaked havoc on our bodies and our palates, predicating wine to a cheap copy of a few European styles. The wild characteristics of fermentation have all been minimized so as to barely exist. Instead of the 50+ wild yeasts we find on our grapes, most wineries jump straight to one, which is usually cultivated on big sheets of plastic in factories. Through filtration, fining, over 96 additives, and a laundry list of other horrors, wine gets rectified to some sort of chemical solution that fits some kind of weird, ghost of a taste profile which probably never really existed, because those profiles are all based on thousands of years of natural, more wild, winemaking. Our wines are alive in the bottle. They change over time. We get bottle bouquet in a way that a sterile filtered wine (or worse, one chemically murdered) never could. Is there more risk? Potentially. But we know wines made properly and naturally can last over 100 years and still be drinkable, magical even. We do not have any sterile filtered or chemically murdered wines that old, because the technology has simply not been around that long. \nWe do brix tests on our wines after crush. That’s it for our chemistry set. Everything else is done by feel, smell, and taste, because that is how the wines will be rated. We are open to mystery in our winemaking. We are open to non-knowledge. We have things we learn, and try to repeat sometimes, but we go with nature’s rhythms. We have wines which are cooked in the sun, wines which are cold stabilized by the gods when winter comes. We pick our vineyard 8-10 times based on feel and taste. \nScience’s greatest triumph is it’s own refutation: observing a system disturbs it and can change the outcome by attempting to look too closely, rate it and quantify whats happening. We are anti-observation in our winemaking. We often leave ferments or aging wines for very long periods of time. This physically reduces the chance of spoiling things by jamming tools into the wines, and also in some moments allows protective gases to build around the wines. But for the mental clarity of the winemaker, it is also a triumph to embrace the unknown and give up on the paranoia of constant testing (we never started). We often bottle our wines slightly sweet to preserve them naturally with carbon dioxide from the final moments of fermentation. When the wine is ready, we will recieve an auspicious signal from Dionysos. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201246971,"sku":"00076331","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/02a32c125741e7a535326c42a2a322da.jpg?v=1746562288"},{"product_id":"disko-flower-power-albarino-gruner-veltliner-santa-barbara-county-ca-2023","title":"Disko - 'Flower Power' - Albariño, Grüner Veltliner - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNorth Canyon Vineyard\n70% Albarino 30% Gruner\nCo-ferment 3 weeks\n6 months in tank\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ewhat we are about\nDisko wines embraces the \"natural wine\" approach to winemaking. We make clean, easy drinking, low alcohol wines to be enjoyed at any time of the day and in any situation. Whether you are hanging out on the beach soaking up the sun or just having a nice picnic lunch, we got you. Are you trying to impress your cool friends with some delicious, juicy chilled wines for a great dinner hang? We totally got you covered. Our wines are versatile and are meant to be enjoyed, not shelved. Pop a bottle and get your disko on!\n\n\u003c\/p\u003e\u003cp\u003eAll of our wines are fermented with native yeast, minimal sulfur additions, and aged in neutral French oak barrels.\u003c\/p\u003e\n\u003cp\u003eKeep it classy and keep it fresh my friends. \u003c\/p\u003e\n\u003cp\u003eCheers, Sean\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201345275,"sku":"00076203","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/82781568a32b3d972f82551cf0fad8b7.jpg?v=1746562293"},{"product_id":"doctors-orders-riesling-ventura-county-ca-2023","title":"Doctor's Orders - Riesling - Ventura County, CA - 2023","description":"\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\u003eWho We Are\n\n\u003c\/p\u003e\u003cp\u003eWe first came up with Doctor’s Orders in March 2020 (remember that month?) but we had the vision long before that: a sustainable winery crafting a line of wines with world-class quality in a sophisticated and approachable style. We wanted to make wines that you could drink on Taco Tuesday or Caviar Friday; no discrimination, no pretense – absolutely nerdy, Somm-ready, and worthy of the finest wine menus. We believe in a natural and sustainable lifestyle, “just as nature intended.” To that end, we farm all of our vineyards organically and employ holistic practices. No-till, dry-farm, cover crop, compost, and hand-farming are everyday terms around this joint. It’s hard work, but it’s better for you and better for the land. Similarly in the winery, we use traditional practices balanced by a modern laboratory and cleanliness, to craft natural wines that are sophisticated, healthy and clean.\u003cbr\u003eRaised in the cellars of Owen Roe in the Willamette and Yakima Valley, Dom was immersed in winemaking from his childhood. Some of his earliest memories include walking vineyards with his dad, David, and helping to sort fruit or manage fermentations or do deliveries to markets in Portland.\u003cbr\u003eDom apprenticed at The Ojai Vineyard under Adam Tolmach, where he familiarized himself with the micro-climates and expressions of coastal California wines, and honed his skills of tasting and understanding various winemaking techniques. Daily blind tastings of wines from around the world made a particularly profound impression on Dom as he crafted unique wines with Adam and began to develop his own style of winemaking.\u003cbr\u003eDom was given the opportunity to consult for a new project in Ojai, which later became Topa Mountain Winery. He worked as Topa’s Head Winemaker until he moved on to work entirely on his own projects.\u003cbr\u003eDom also consulted in Australia at Kilikanoon (James Halliday winery of the year), and at Isabel Estate in Marlborough, New Zealand. Consulting in beverage formulation remains a large focus of Dom’s.\u003cbr\u003eIn 2017 Dom and Anna started Anna's Cider, producing zero carb, dry ciders in a clean, American farmhouse style. Most recently, Dom helped found Casa Loce Winery, and over the years he has developed and grown a business as a consultant winemaker for high-profile vineyard owners.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201476347,"sku":"00076212","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/98da10cfc94d22113954b88b9473a139.jpg?v=1746562301"},{"product_id":"eislynn-wines-demetria-vineyard-syrah-los-olivos-ca-2023","title":"Eislynn Wines - 'Demetria Vineyard' - Syrah - Los Olivos, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDemetria Vineyard\nLos Olivos AVA\nPracticing Biodynamic\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWho We Are\nIf you asked me as a kid what I would like to be when I grew up, winemaker would not have been on my list, most likely because I was a child and didn’t drink alcohol. \nI was born in Los Angeles, raised in Orange County and went to school in Santa Barbara for English and music. Wine was a happy accident. \nMy goal is to make wines that are exciting to drink and fun to share. I work with vineyards that see the importance in farming naturally and I make wines naturally. \nWhere does the name come from? Eislynn is my middle name, chosen by my mother based on the main character in the raunchy romance novel she was reading while pregnant with me. Despite the names’ elegant appearance, the origin is pure smut. \n-Emily Eislynn Myers\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201607419,"sku":"00076282","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4312b512c59ebf09b436b2d9d7c6bac4.jpg?v=1746562305"},{"product_id":"elkins-wines-syrah-santa-cruz-mountains-ca-2022","title":"Elkins Wines - Syrah - Santa Cruz Mountains, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eNo commercial yeast added.  Fermented 75% whole cluster.  Aged 15 months on lees in neutral 225L oak barrels.  Bottled unfined and unfiltered.\n\n\u003c\/p\u003e\u003cp\u003epH: 3.81\u003cbr\u003eTA: 5.9g\/L\u003cbr\u003eGluc\/fruc: 0.6g\/L\u003cbr\u003eABV: 14.3%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe Winemaking\u003cbr\u003e”First and foremost, we are making wines that we like to drink.  Not only because of how they taste, but also because of how they were made and what they represent.  Made using sustainably grown grapes, our wines are made in a way that showcases vintage, varietal, and location.  To achieve this, we implement a low-input style of winemaking that lets the fruit do the talking.  The wines are then bottled unfiltered, with minimal sulfur, and without the use of fining or stabilizing additives.”\u003cbr\u003e-Matt\u003c\/p\u003e\n\u003cp\u003eMatt graduated with a Bachelor of Science in Viticulture \u0026amp; Enology in 2015.  Following harvest internships in South Australia, South Africa, and Napa, he joined the winemaking team at a new, high-tech winery in Napa, California.  It did not take long, however, for Matt to get the urge to start making wines that more aligned with his sustainability and low-input ideologies.  In 2021, with much encouragement and help from friends and family, he started Elkins Wines.\u003cbr\u003eKevin’s passion for wine stems from wine culture.  With the belief that food and wine bring people together, the possibility of being a part of a small, family business producing small lot, sustainably made wine immediately appealed to him.  Kevin assists with all aspects of winemaking during harvest and bottling, and also manages Elkins Wines sales and distribution in Washington state.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148201935099,"sku":"00076285","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/474b1139743a1e60833842284ba0a04b.jpg?v=1746562311"},{"product_id":"giornata-ramato-pinot-grigio-bassi-vineyard-slo-coast-ca-2023","title":"Giornata - 'Ramato' - Pinot Grigio - Bassi Vineyard, SLO Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eREGION: Central Coast\nAVA: SLO Coast?\nVINEYARD: Bassi Ranch\nFARMING: Biodynamic\/Organic without certification\nSOILS: Fine Sandy Loam from Weathered Sandstone\nVARIETAL: 100% Pinot Grigio\nYEASTS: Native\nFERMENTATION: Amphora\nMACERATION: 3 Weeks\nELEVAGE: 8 Months in Amphora\nALC: 13.5%\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOur Philosophy\nThe journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy.\nOur winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202000635,"sku":"00076334","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6436284c0a67216cf0da7647a468e77a.jpg?v=1746562316"},{"product_id":"idola-wine-co-vibe-du-vin-grenache-valdiguie-syrah-central-coast-ca-2023","title":"ídola wine co. - 'Vibe du Vin' - Grenache, Valdiguié, Syrah - Central Coast, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDry-farmed Grenache from the Willow Creek AVA, Valdiguié from Highlands District AVA, Syrah from Willow Creek AVA. Wine comes in around 13% ABV. valdiguié: 100% whole-cluster. open top fermentation. light stomping and punchdowns for 10 days to manage cap. syrah 100% destemmed. 15 day maceration with daily pump-overs to manage cap. grenache 30% whole-cluster, 14 days of maceration with a mixture of punchdowns and bucket overs to manage cap. all wines were aged in a mixture of 400L and 225L neutral barrels for 10 months before bottling. bottled unfined and unfiltered. 125 cases produced\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe launched ídola wine co in 2023 with the intention of cultivating awareness in our day to day lives. We treat wine as a meditation - from grape to glass - and believe in its power to communicate the complexities of Nature.\nOur fruit is processed in a minimal-intervention style that respects the subtleties of each vintage and honestly captures terroir in a glass. Consuming, and now producing, these types of wines encourages us to look beyond the bottle and reflect on where we fit into a bigger picture. There is beauty in knowing that every interpretation will be unique.\nWe invite you to meditate on a glass of ídola, appreciating its unique sensibility each time you open a bottle. At the end of the day, ídola is about connection. With Nature, with others, with yourself. Join our mailing list to be one of the first to take a sip.\n\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202131707,"sku":"00076202","price":62.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/fba75bd2c66d6f643a0d84d717121eb5.jpg?v=1746562322"},{"product_id":"kings-carey-sauvignon-blanc-los-olivos-district-ca-2023","title":"Kings Carey - Sauvignon Blanc - Los Olivos District, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eSauvignon Blanc, Los Olivos District, Organic, 504 Bottles, Basket Pressed, neutral barrels for fermentation and aging. 10ppm total SO2, bright and fun.  A great summer wine.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eYou should trust an ex-Mormon winemaker. Here’s why…\n\n\u003c\/p\u003e\u003cp\u003eJames started life as a Mormon. In 2009, having already left the religion, James’ brother-in-law brought him to California’s Santa Ynez Valley; a move which would kick-start his career path in Santa Barbara Wine Country.\u003c\/p\u003e\n\u003cp\u003eOriginally assistant winemaker for Santa Barbara County label, Dragonette Cellars, James left Dragonette to join Liquid Farm as the boutique label’s very first, dedicated winemaker. James transitioned over to Liquid Farm at the start of harvest 2013, and continues to make Liquid Farm’s variety of wines (now five Chardonnays, a Rosé of Mourvèdre, and four Pinot Noirs) in addition to Kings Carey Wines.\u003c\/p\u003e\n\u003cp\u003eJames’ work ethic and attention to detail, including his {annoying} fastidiousness and penchant for cleanliness in the winery, allow his wines to speak for themselves…simply put, they undergo fewer manipulations which are often due to necessary fixes or corrections in the winemaking process.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202262779,"sku":"00076223","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b8d865c9511c8a69ba03a0c8f76cbe63.jpg?v=1746562329"},{"product_id":"lady-of-the-sunshine-chene-vineyard-chardonnay-slo-county-ca-2023","title":"Lady of the Sunshine - 'Chêne Vineyard' - Chardonnay - SLO County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe one acre of Wente Clone Chardonnay yielded 4 tons to the acre this vintage and was harvested in mid September.  The grapes were foot crushed and soaked on the skins overnight before being whole bunch pressed the next morning.  The juice was collected and barreled down to ferment with native yeast in neutral oak barrels.  The fermentation was encouraged to keep warm in barrel by soaking in the sun throughout the duration of the fermentation, before going dry.  The wine aged on its lees for 10 months, going through malolactic fermentation, before being racked for the first time to bottle, unfined and unfiltered, with minimal sulfur used.  264 cases were produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGina Giugni is a second generation biodynamic farmer and winemaker. Gina started Lady of the Sunshine in 2017, with a focus on regenerative, organic, and biodynamic farming in pursuit of making natural wines that reflect the purity of the place they come from. Gina also farms, full time, the 6.5 acre Chene Vineyard, located in the Edna Valley appellation. Since her takeover in 2018, the vineyard is now a Demeter certified biodynamic vineyard. Gina and her husband, Mikey, run Scar of the Sea and Lady of the Sunshine together out of their winery in San Luis Obispo, CA.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202590459,"sku":"00076358","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/b4dce6c792839830c91a0fd3b01bebc0.jpg?v=1746562334"},{"product_id":"lo-fi-sauvignon-blanc-chardonnay-santa-barbara-county-ca-2023","title":"Lo-Fi - Sauvignon Blanc, Chardonnay - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e50% Sauvignon Blanc from Coquelicot Vineyard in Solvang direct pressed and 50% skin fermented chardonnay from Oak Savanna Vineyard in Los Olivos. Both aged in barrel.  Bottled unfined and unfiltered.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eLo-Fi’s ethos is to embrace the unpredictable and uncontrollable factors in vintage and vinification, much like an audiophiles derive pleasure from the clicks, pops, and hiss of their favorite vinyl records. The duo behind Lo-Fi, Mike Roth and Craig Winchester, has built vineyard connections and winemaking chops that put them in a position to deftly guide the fermentation process of these vibrant wines without manipulations or additions. Lo-Fi is marked by easy drinking, low alcohol, neutral barrel—if any—oak, native yeasts, little or no sulfur or other interventions that hide the fruit or the vintage that spawned it. Nothing added and nothing taken away.\n\n\u003c\/p\u003e\u003cp\u003eLo-Fi wines began quietly at the time Mike Roth was working at Martian Ranch and Vineyard in Santa Barbara County. Roth also had winemaking jobs at Grigich Hills and Saddelback. But one harvest at Martian offered Roth the opportunity to work with some left over fruit. He wasn’t planning anything serious or long-term, just a glou-glou wine for himself and friends. The project continued with the partnership of Craig Winchester (assistant winemaker at Martian Ranch then) and a few harvests went by with the two making more and more to the point that they had a small inventory of wines. Things were ramping up and the wines were getting really good.\u003cbr\u003eMike Roth launched Lo-Fi Wines in 2014 and continued production while working as winemaker with Coquelicot Estate whose wines shared the Lo-Fi spirit. Mike Roth and Craig Winchester continue Lo-Fi Wines as a high-priority passion project and business while maintaining their winemaking “day jobs.” In fact, Roth’s relationship with Coquelicot continues today with the Coquelicot vineyards as the majority source of Lo-Fi’s fruit. Today, the wines of Lo-Fi are vibrant and fun. They are leading the way for a new generation of California winemakers that aren’t seeking points or collectors, but getting back to the roots of what make wine exciting and enjoyable.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eT. Edwards Wine\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148202754299,"sku":"00076216","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a3448e2685fb9f4ecef9d9fd5d4bf8d9.jpg?v=1746562341"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3325bf1bf22ddd2151ffe223704252bc.jpg?v=1746562346"},{"product_id":"lumen-ginger-chardonnay-santa-barbara-county-ca-nv","title":"Lumen - Ginger, Chardonnay - Santa Barbara County, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eHey Ginger White is 100% Chardonnay with only two ingredients: organic grapes and ginger.  Made from estate-grown grapes from the Santa Maria Valley. Think Chablis with a slice of ginger.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eHey Ginger was discovered by a happy accident. Lumen Winemaker Lane Tanner discovered the powerful effects of ginger when she left a combination of wine \u0026amp; ginger in her fridge for months. Her winemaking partner, Will Henry, realized they may have stumbled upon a natural antioxidant that could be used in place of sulfites to protect the wine. Will's father, an icon in the industry, had always told his son that whoever found a natural alternative to sulfites would start a wine revolution. Hence Hey Ginger was born, a wine with only two ingredients: organic grapes and fresh ginger root. Viva la revolucion!\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148203016443,"sku":"00076253","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ba0d6d0c74866fe6137b862c2c66057e.jpg?v=1746562357"},{"product_id":"madson-ascona-vineyard-pinot-noir-santa-cruz-mountains-ca-2023","title":"Madson - 'Ascona Vineyard' - Pinot Noir - Santa Cruz Mountains, CA - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eLocated at ~2500 feet of elevation in the South Skyline region of the Santa Cruz Mountains, Ascona Vineyard is farmed with dedicated organic practices. The soils are ancient marine sedimentary deposits of loosely consolidated sandstone and siltstone, with an average southwest exposure. Ascona is perched above the daytime marine layer with fog and cool Pacific breezes prevailing overnight. This strong diurnal temperature variation permits phenolic ripening and stem maturation, while preserving fresh natural acidity. 13% ABV 2 barrels produced.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe think critically about our farm decisions and our impact on ecosystems.\nAt Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential. With this in mind, Madson has made an effort to lease vineyards and carry out all farming practices instead of buying fruit. We do not directly own our vineyards but we farm all of our vineyards or consult local Santa Cruz Mountain growers with their viticultural practices.\n\n\u003c\/p\u003e\u003cp\u003eAs a standard, all of the vineyards that we work with have been converted to 100% organic practices. We use only ecologically based pest controls and biological fertilizers including animal waste and nitrogen fixing cover crops to help regulate and maintain the health of soil microbes. Many of our vineyards were not organic prior to our adoption; we find that motivating vineyard owners to adopt organics is more rewarding than merely searching for growers who already understand its value. However, organic agriculture does not encompass all of the solutions for responsible agriculture. We must explore beyond the organic system to maintain and improve our surrounding ecosystems and communities.\u003c\/p\u003e\n\u003cp\u003eRegenerative agriculture is a holistic farm system that enriches and sequesters carbon dioxide in soils, increases biodiversity, and improves watersheds. While organic agriculture ensures a healthy crop for anthropogenic purposes, organics does not necessarily improve surrounding ecosystems and soils. With an evolving climate, we believe that agriculture must evolve to not only care for people but also care for the environment and the atmosphere. \u003c\/p\u003e\n\u003cp\u003eOur pledge to be carbon neutral.\u003cbr\u003eIt is our belief that our rapidly changing climate is the most pressing threat to the planet, our communities, our vineyards and our future generations. With this in mind, we have adopted regenerative agriculture practices. However, our winery production still uses electricity from the grid and all of our shipping is carried out by traditional means. As a business that is dependent on the health of our vineyards and environment, we pledge to operate 100% carbon neutral, or sequester an equal amount of greenhouse gases as we emit. In collaboration with Terra Pass, we will plant 318 trees in 2020 and we will reassess our emissions each year after. As our environment changes so must our business structure and ethos, which is why we believe it is our responsibility to regenerate and protect the fruits of our labor. \u003c\/p\u003e\n\u003cp\u003eWe aim to minimally interfere and guide fermentations to show vibrancy.\u003cbr\u003eAlthough we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor. \u003c\/p\u003e\n\u003cp\u003e​Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.\u003c\/p\u003e\n\u003cp\u003eWith love,\u003cbr\u003eCole, Ken \u0026amp; Abbey\u003cbr\u003e\/\/\/\u003cbr\u003e​Cole's love for wine originates from his love for agriculture. Prior to his career in wine, he worked as an organic vegetable farmer, as an edible landscaper, and as manager of the Demeter Seed Library (a non-profit seed saving project​). Cole found viticulture when he started working for Jeff Emery of Santa Cruz Mountain Vineyard. Cole moved to Victoria, Australia where he worked in vineyards on the Mornington Peninsula. Crafting Pinot Noir, Chardonnay, and Shiraz at Paringa Estate Winery. Cole returned to Santa Cruz Mountain Vineyard for four years, as Assistant Winemaker applying and gaining new perspectives of vinification and tradition. Then, an opportunity arose to work in Central Otago, New Zealand for Prophet's Rock and Amisfield Winery in 2017. It was in New Zealand, that Cole discovered many techniques for making natural wine. Cole returned to the Santa Cruz Mountains to launch Madson Wines in Spring 2018. Winemakers such as: Ken Burnhap, Jeff Emery, Lindsay \u0026amp; Jamie McCall, Sam Hambour, Paul Pujol, Stephanie Lambert and André Lategan have inspired Cole to make California wines that express terroir with poise and concentration.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148203081979,"sku":"00076251","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/c05738c892f6dffcad0f037b28b24261.jpg?v=1746562357"},{"product_id":"villa-creek-sunseeker-grenache-carignan-zinfandel-west-paso-ca-2024","title":"Villa Creek - 'Sunseeker' - Grenache, Carignan, Zinfandel - West Paso, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFor this chilly red, we began with carbonically fermenting some Grenache and Carginan from our home estate, let them sit in barrel to soften up a bit, then blended them with some organically farmed Zin from our neighbor Doug. End result is a \"fwesh\" crushable bottle for those late spring jaunts to the swimmin hole\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eWe have been making wine on the west side of Paso Robles for the past 25 years. Sourcing fruit from local organic sites as well as our certified biodynamic and regenerative organic home estate, we use primarily Rhone varietals to create thought provoking wines that are farmed in a way that promotes the health of the lands that we steward. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148204425467,"sku":"00076243","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/2acd30c83f4aeba949fd8acf71040f93.jpg?v=1746562405"},{"product_id":"mischief-wines-pour-decisions-sangiovese-viognier-santa-barbara-county-ca-2023","title":"Mischief Wines - 'Pour Decisions' - Sangiovese, Viognier - Santa Barbara County, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/mischiefwine\" target=\"_blank\"\u003e\u003ch4\u003e@mischiefwine\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e2023 Carbonic Sangiovese (67%) + Skin Contact Viognier (33%)\nSangiovese and Viognier from Los Olivos District AVA\nOrganic and sustainable fruit\n12% ABV | 750 ml | 32 Cases Produced\nIn the chaos of the winery, small batches often make their own rules. This wine was never meant to exist, but with around 200 liters of carbonic Sangiovese and 100 liters of skin-contact Viognier—neither enough to fill a barrel—Pour Decisions was born. Originally destined for neutral oak, these wines were aged entirely in stainless steel instead, creating expressions so dramatically different from their oak-aged counterparts that blending them back felt like erasing what made them special.\nWhen I tasted these two together, the blend just made sense—unexpectedly vibrant and compelling, a marriage of structure and character that couldn’t have been planned. Darker than a rosé and lighter than a standard chilled red, it’s its own thing. A pour decision or not. Bottled unfined, unfiltered, and 0\/0. Nothing added, nothing taken away.\nTasting Notes:\nTart hard red candy leads the charge, balanced by zippy acidity and a heady aromatic lift. With time, it evolves into something layered and complex, showcasing layered red fruit with fresh herbs, and a kiss of spice. Light, bright, and endlessly intriguing, this wine is the kind of happy accident that rewards curiosity and patience.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSustainable silliness. Low-intervention, organic wines made from fruit sourced in Central Coast, CA.\nJeff makes truly tasty, progressive wines that stir the soul.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148204818683,"sku":"00076277","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8043d0bf12fef6f1638af137a96ffbd0.jpg?v=1746562411"},{"product_id":"nowadays-wines-debra-blush-rose-of-zinfandel-grenache-cucamonga-valley-ca-2024","title":"Nowadays Wines - 'Debra Blush' - Rosé of Zinfandel, Grenache - Cucamonga Valley, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eDebra is our homage to ‘White Zin’ - the most basic of blush for all you basic babies. Think ‘White Zin’, but dry and good. It’s named after Debra from the Beck song, who I imagine to be a big fan of the blush. \n\n\u003c\/p\u003e\u003cp\u003eDebra is light, refreshing, and crisp. We only bottled 5 barrels of this wine that smells and tastes like strawberries, watermelon rind, dust, and tangerine.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSince 2007, Municipal Winemakers has been crafting distinctive wines that embody the vibrancy of Santa Barbara's wine country. We champion minimal-intervention winemaking while maintaining deep respect for our coastal terroir. Through our diverse labels – Muni Wine, Potek Winery, Nowadays Wine, and January Drinks – Municipal creates wines that honor the natural expression of each vineyard, embracing vintage variation and celebrating the pure character of our carefully sourced fruit. Our commitment to sustainable practices and hands-off approach in the cellar results in wines that are both thoughtfully crafted and authentically alive.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148204949755,"sku":"00076350","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/38f297b1438d08e8e9dea3bf2f397840.jpg?v=1746562417"},{"product_id":"outward-montana-de-oro-chenin-blanc-sauvignon-blanc-chardonnay-central-coast-ca-2024","title":"Outward - 'Montaña de Oro' - Chenin Blanc, Sauvignon Blanc, Chardonnay - Central Coast, CA - 2024","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eOur Montaña de Oro blend, which translates to “Mountain of Gold,” brings together three of our most beloved white varietals that come from three distinct central coast vineyards and appellations. This wine is our celebration of the vibrant and expressive nature of the sun-soaked, coastal-influenced lands we call home. \n\n\u003c\/p\u003e\u003cp\u003eThe 2024 Montaña de Oro includes select barrels of Chenin Blanc from Shell Creek (60%), Sauvignon Blanc from Presqu’ile (30%), and Chardonnay from Rancho Arroyo Grande (10%).\u003c\/p\u003e\n\u003cp\u003eTasting notes: quince, wildflower honey, hazelnut, orchard fruits, meyer lemon\u003c\/p\u003e\n\u003cp\u003eorganic \/ native yeast \/ unfined \/ unfiltered\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eOutward Wines is a partnership between Natalie Siddique and Ryan Pace.\u003cbr\u003eWe are focused on producing small-lot, site-specific wines from California’s Central Coast, primarily sourcing fruit from Santa Barbara County. All of the vineyards that we work with are farmed using sustainable, organic, or biodynamic practices and are located in close proximity to the cold Pacific Ocean.\u003c\/p\u003e\n\u003cp\u003eIn the cellar we strive to minimize inputs throughout the winemaking process in order to allow for a clear picture of what the site can provide naturally, and to give the wine a true sense of time and place. To that end, we utilize spontaneous yeast to carry out fermentations, and bottle without fining or filtration where possible. \u003c\/p\u003e\n\u003cp\u003eWhile we do our best to allow the wines to speak for themselves, we also recognize the role and impact of the human element in terroir. Our hands and our decisions are reflected in the wines that we produce, so it is not only an expression of site, but it is our expression of site.\u003c\/p\u003e\n\u003cp\u003eOur winemaking approach is informed by the places we have travelled, the background and experience we have in the wine industry, the wines we have enjoyed and been inspired by, the food we prepare and consume, and the friends and mentors that we consult. All winemaking dogma aside, at the end of the day our goal for these wines is for them to be delicious and to provide pleasure to the end consumer.   \u003c\/p\u003e\n\u003cp\u003eOutward is about expression, exploration, adventure, and the unknown. We consistently seek to push ourselves out of our comfort zones whether through adventurous pursuits in the outdoors, working with new vineyards, or simply challenging our own philosophy and approach to winemaking. Outward is our ever-evolving winemaking adventure and we hope you will join us for the ride.  \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148205113595,"sku":"00076366","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/279b335fbea75f8016f401e1a7284a92.jpg?v=1746562422"},{"product_id":"phelan-farm-autrement-gamay-pinot-noir-mondeuse-slo-coast-ca-2022","title":"Phelan Farm - 'Autrement' - Gamay, Pinot Noir, Mondeuse - SLO Coast, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eClimate: Cool climate, maritime influence, three miles from the Pacific Vinification: Varietals 100% destemmed and fermented separately in open top stainless steel tanks. Aged in neutral barrels.\nBottles produced: 2,860\nABV: 12%\n2023 vintage notes: 10\/05\/23-11\/02\/23\nBottled by hand: 07\/02\/24\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\n\u003c\/p\u003e\u003cp\u003eMy 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. \u003c\/p\u003e\n\u003cp\u003ePHELAN FARM GEOLOGY SUMMARY\u003cbr\u003eby Brenna Quigley\u003cbr\u003eThe 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.\u003cbr\u003eA 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).\u003cbr\u003eThe hills to the north of the vineyard are made up of a messy rock unit called the Franciscan mélange. The topography of these hills is gentler than to the south, but is also inconsistent: the slopes can be smooth and gradual or rugged and steep, and sporadic, rocky knobs often break up the grassy slope. These inconsistent features reveal the convoluted nature of the bedrock below the surface. The Franciscan mélange is a churned up assemblage of rocks that formed over 70 million years ago (Mid-Cretaceous to Mid-Jurassic) and consist of a literal mélange of rocks including argillite, greywacke, serpentinite, chert, greenstone, and schist. Many small faults break up these slopes, jumbling the rock units and providing a source for natural springs.\u003cbr\u003eThe vineyards of Phelan Farm primarily hug the lower elevations that have been carved out by the creek over thousands of years. They sit on narrow alluvial terraces on either side of the creek, each site unique and separated from the rest. The soils that support the vines are derived from the geologies on either side of the creek, as well as sediments sourced further upstream. Some sites are primarily dominated by the Franciscan mélange, and some are littered with angular blocks of white felsite. Some sites are rocky and rugged, and others boast a healthy stuffing of alluvial clay.\u003cbr\u003eRock unit descriptions from USGS Map Descriptions (2014).\u003cbr\u003eSANTA LUCIA RANGE BLOCK\u003cbr\u003eCambria 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\u003cbr\u003eFRANCISCAN COMPLEX\u003cbr\u003eKfm Mélange (Late Cretaceous) Sheared black and gray argillite enclosing blocks of graywacke, conglomerate, greenstone, diabase, chert, serpentinite, and glaucophane schist ranging in size from pebble to hill-sized. Sheared matrix has yielded Early Cretaceous (probably Albian) spore and dinoflagellate fossils (Page, 1970). Chert blocks have yielded Early or Middle Jurassic to Early Cretaceous radiolarians (Seiders, 1989a,b). Chert pebbles in conglomerate blocks have yielded Late Triassic to Late Jurassic radiolarians. Some graywacke blocks in the Santa Lucia Range block have detrital zircons yielding a maximum depositional age of 90–77 Ma (Morisani and others, 2005). The mélange probably formed by tectonic interleaving and mixing of accreted terranes at the subduction margin along the western edge of the North American plate. Initiation of this mixing must postdate the Early Cretaceous fossils in the matrix, and mixing must have extended past the age of Late Cretaceous zircons and fossils in enclosed graywacke blocks and the Cambria terrane (see below). Note that the presence of Late Cretaceous blocks in an Early Cretaceous matrix precludes an olistostromal origin for the mélange in the map area\u003c\/p\u003e\n\u003cp\u003eWe 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\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148205211899,"sku":"00076322","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/88b4bdc387d463a57f37e1d3e4d0b31e.jpg?v=1746562427"},{"product_id":"roark-white-barn-vineyard-sauvignon-blanc-santa-barbara-county-ca-2022","title":"Roark - 'White Barn Vineyard' - Sauvignon Blanc - Santa Barbara County, CA - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eProduction: 70 cases\nRegion: Santa Ynez Valley\nVineyard: White Barn\nBreakdown: 100% Sauvignon Blanc\nAging: 11 months neutral oak, new Acacia\nAlcohol: 12.8%\nJust like most grape varieties, sauvignon blanc can be made in a range of styles from green grassy to tropical and tangy.  I like mine to have a bit of it all, so we usually harvest over multiple passes to trap ripenesses of different levels and ferment in neutral oak and acacia to add layers of complexity.  The final barrels chosen for this wine were 75% neutral French oak and 25% new acacia.  100% of the fruit came from the meticulously farmed White Barn Vineyard in Santa Ynez.  If you like Chablis or classic Sancerre this is the wine for you.  Save this bottle for a hot summer day and drink it with some sort of salad with grilled peaches and goat cheese.  It would also pair well with sitting on a porch at sunset with a friend.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eMaking wine is the last step in the growing of grapes, the preservation of the crop, the enological encapsulation of the vintage. Sometimes inspired by the classics and other times the avant garde we strive to make elegantly energetic wines that reflect the vintage, variety, and vineyard. \n\n\u003c\/p\u003e\u003cp\u003eGrowing grapes and making wine is quite the process and we are guided by the following question; is it necessary? Each additional step in the process takes you one step further away from the grapes, further away from the vines, further away from the simplest expression. \u003c\/p\u003e\n\u003cp\u003eWho?\u003cbr\u003eRyan, Jenn, and Ellis Roark\u003cbr\u003eIn 2009 two monumental things occurred, Ryan made his first batch of Roark Wine Co. wine and he met Jenn. In 2016 they had Ellis and if he wants he can be a winemaker. \u003c\/p\u003e\n\u003cp\u003eOur process is guided by nature with the goal being wine made from responsibly farmed vineyards with as little added or taken away as possible.\u003cbr\u003eMany of the grapes used in our fermentations come from vineyards we farm ourselves or in partnership with other growers.  These wines are often our proudest work.  When we purchase grapes we seek out growers with similar values.\u003cbr\u003eIn the cellar our mantra is “naturally made, classically styled.”  Only minimal effective amounts of sulfur are used and the wines are neither fined nor filtered.  For me this approach is timeless but ever evolving as I continue to explore the world of wine.  \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47148205408507,"sku":"00076370","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3bb1fdf1b2ef2c9e40ed54b4f28c2adf.jpg?v=1746562434"}],"url":"https:\/\/satellitesb.com\/collections\/wines-of-the-natural-coast-wine-fest.oembed?page=7","provider":"Satellite SB","version":"1.0","type":"link"}