Natural Wine

Philippe and Cécile Valette are emblematic figures in the Mâconnais region. While their neighbors opted for higher yields and mechanization, the couple decided in the early 90s to convert their 15 hectares to organic... Read More

56% Vidal Blanc, 31% Chambourcin, 11% Petit Manseng, and 2% Traminette. Full of life, super exuberant, instant gratification Ocean Spray unsweetened, dry cranberry blast in your face. Herbal, and tart, you can expect a dry fresh... Read More

Inspired by classic White Bordeaux's, we blended 66% Sauvignon Blanc with 34% Sémillon to produce Afternoon. Sémillon was matured in neutral French oak, while the Sauvignon Blanc was matured in tank for 18 months... Read More

Around 60% of the Riesling for this wine was fermented and aged in neutral French oak, with the balance vinified in clay amphora. It's named for the Roman god of the sea; a nod to the wonderful salinity imparted by 18 months... Read More

Judith Beck holds a 15-hectare estate in Burgenland, Austria which she’s been farming bio-dynamically since 2007 using native Austrian varieties. Zweigelt is one of our favorite warmer weather reds.! This one has intense... Read More

Hand-harvested from 20 year old vines, dry farmed in Alexander Valley, with incredibly small yields, concentrated fruit from small berries of equal parts Cab Sauv and Zinfandel. This cuvee is Caleb Leisure’s first rosé-like... Read More

Certified Organic Ugni (Blanc), Gros Manseng, and Colombard from the Gers on limestone vinified back at Saumon's cellar in Azay le Rideau. Fermented in stainless and part of the blend underwent old barrels and a foudre for... Read More

“We were farmers before we were vignerons” Pierre-Andre and Anne Deplaude like to say with no small measure of pride. It’s often said that wines are made in the vineyard, not in the winery. When Pierre-Andre... Read More

Complex, lemony nose, well-balanced palate, no heaviness; on the contrary, a lovely, refreshing tension! A really fine wine for a (good) meal.

Pinot Noir from a 50-are parcel of 50-year-old vines planted at the Le Saugeot vineyard site. Cultivated biodynamically, with ploughing of the soil, no chemicals, and harvesting by hand in small crates. A nose of ripe fruit, with... Read More

There's a lot of wine in this Aloxe-Corton by Pierre Fenals! Beautiful concentration between ripe fruit and spicy notes, a nicely structured body and racy, present tannins. A wine for laying down.

A blend of Arkansas Black apples from the Williams Orchard, this is 60% from 2020, and 40% from 2019. The apples are left outside for one month to gain concentration, and then pressed and fermented with ambient yeast, with a portion... Read More

This wine comes from hand-harvested Sauvignonasse (Tocai Friulano), where it begins its natural fermentation in used barrels and sees three days of skin-contact. The wine continues to rest in the same barrels for one full year.... Read More

In central mainland Greece, around a town that serves as the regional seat of its eponymous prefecture – Karditsa – Andreas Kontozisis has been crafting low-to-no-SO2 wines from organically cultivated vines since 1991.... Read More

Le Preyna is the name of an old parcel planted with 75% cinsault and 25% grenache in deep granitic soils. The grapes are pressed and fermented separately in concrete tanks and blended before bottling. Light on its feet, bright... Read More

For Stergio Papras, the organic movement isn’t a trend he is hopping on but rather one he was part of starting. He finally was able to certify his vineyards in 1990 and has since made quite a name for himself with his wines... Read More

A bright, summery rosé from Rioja Oriental, blending Tempranillo and Garnacha for a wine that’s fresh, fruit-forward, and just structured enough to pair with food. Delicate and lively, with aromas of strawberry, sour... Read More

Grüner Veltliner from organically grown and hand harvested grapes in Devin, Slovakia. Fermented and macerated for 6 months in an underground Georgian Qvevri then aged in barrels for 3 months before bottling. A fruity and... Read More

A gorgeously intense Riesling, with notes of lemon, orange, blood orange, pineapple, mango, and honey. This wine has a very pronounced structure, and the ripe acidity gives it great texture, one of the most underrated qualities... Read More

Founded in 2022, Common Wealth Crush Co. is the first winemaking operation of its kind in Virginia’s Shenandoah Valley. Built with small producers in mind, they are custom crush meets business incubator meets thinktank cooperative.... Read More

Expressive, skin-contact blend of Chenin Blanc, Pinot Gris, and Malvasia Bianca. With bold texture, vibrant acidity, and layers of citrus, stone fruit, and spice, it’s a compelling, low-intervention showcase of California’s... Read More

This 100% Nero d’Avola from Riverland, Australia, is wild fermented in stainless steel, and has blush strawberries and cream on the nose; super refreshing raspberry and rose water on the front palate. But it’s the... Read More

Organic Chardonnay and Sauvignon Blanc from clay and limestone soils in Auvergne, which has France's largest concentration of pre-phylloxera vines! Handcrafted with minimal intervention, this white blend balances crisp acidity... Read More

A nuanced and subtle chardonnay that embodies terroir; the vineyards are located on Australia’s unique limestone coast, straddling the border of Victoria and South Australia.This part of Australia is the third largest volcanic... Read More

In Chilean slang No es Pituko means ‘it ain't fancy,’ meaning this viognier is terroir-driven and un-precious as it can get. A lovely natural wine from the Curico Valley! Hazy and aromatic in the glass with notes... Read More

This is old-vine Cabernet Franc from the north-facing slopes of the La Grande Maille lieu-dit on black schist soils. Fermented naturally and aged 10 months in barrel without racking. Bottled with a light touch of sulfur (10 mg/L... Read More

Les Fouillouses is a single vineyard in the heart of Juilenas. A terroir of blue stones, the tree-lined vineyard is planted to a high density, cultivation is organic and the yields are kept low (25hl/ha). Aging in vats helps bring... Read More

Gulp Hablo Fresco is an easy drinking, light-bodied wine that’s full of fresh herbs, strawberries, cherries, wet stones, and straight up deliciousness. It straddles the line between rose and red wine and reminds us of adult... Read More

Although she used to destem all of her Gamay in the past, Anne-Sophie Dubois now carbonically macerates all of her fruit, which leads to fresh, fruit-forward, and insanely thirst-quenching juice. Cocotte in French is a term of... Read More

The Farmer Fizz is a sparkling blend of varying red hybrids (Chambourcin, Chelois & Marechal Foch) in varying forms (from piquette to nouveau) that harmonize in a quirky and creative way. It’s low alcohol with fine fizzy... Read More

Pétulant naturel is Birichino's querulous answer as to how to produce a complex and delicious lightly pétulant wine using traditional lo-fi methods that don't require luxury-group funded production equipment... Read More

65% Listan Prieto, with the rest of the wine being a blend Listan Blanco, Vijariego Negro, Verdello, Gual and Albillo Criollo from different vineyards, all vinified separately. The Listan Prieto is fermented whole cluster in open... Read More

One of their two parcels on this site, located southwest of Sampigny on a hillside that faces the village and the Montagnes des Trois Croix, with older vines on granitic rock. This vineyard is located on the site of an old forest... Read More

“En Gerlieus” is a small, hillside parcel near Nantoux, and in the hands of Domaine de Cassiopée, it becomes a Pinot Noir full of lift, fruit, and finesse. This vintage is all about vibrancy and balance, capturing... Read More

A rare white blend from Tenerife’s Orotava Valley, combining Listan Blanco, Albillo Criollo, and Verdello. Each grape is vinified separately in concrete, clay amphorae, and old wood, then blended for a wine that’s... Read More

100% Jacquère from a single plot on the steep slopes of Apremont, perhaps the highest elevation in the appellation. A longer aging process of 18 months extracts the best of the terroir with a lively and saline style specific... Read More

A blend of Jacquère and Altesse in almost equal proportions on the steep slopes of the Bauges foothills. A plot in a beautiful setting that Axel has imagined as a secret garden. Gentle, natural winemaking gives the Jacquère... Read More

This wine is produced within the Anjou appellation but is intentionally declassified as VDF. Native yeasts, aged 50/50 in oak and concrete, and bottled unfiltered with very minimal sulfur. Bursting with fresh citrus, green apple,... Read More

In NE Philadelphia there’s a two-room urban winery making wine and it’s all kosher. The Camuna Cellars project explores local wine grapes and produce lighter styles. Ein Soif is a juicy light red made in this style... Read More

From the sun-drenched vineyards of Wasenhaus, the 2022 Chardonnay Hohlen is a stunning example of the region’s ability to produce whites with both depth and finesse. The cool climate and limestone-rich soils of the Hohlen... Read More

These are some of the greatest and most fascinating Pinot Noirs in Germany, and finding these wines available to purchase is nearly impossible. This Pinot noir is a blend from multiple plots but all on limestone soil, situated... Read More

After studying Oenology at UC Davis and working in wineries around the world, James Jelks returned to Santa Cruz to make expressive wines with old world sensibility. Kind of Orange is made from Viognier sourced inland in the Cienega... Read More

I wanted to make a friendly, energetic Blaufränkisch for everyday drinking, wine that's good and not simple but very approachable. A very personal wine in which I return to the different stages of my journey and winemaking... Read More

A dry amber white, Tsitska is a native white grape of Georgia's western Imereti region. This traditionally made qvevri wine is medium-bodied, with prolonged skin contact giving tannic structure and aromas. Deep flavor enhanced... Read More

A tribute to the classic wines of Italy's Langhe region, blending flavors of dusty cherry, raspberry, blackberry, cherry bark, and thyme in a uniquely delightful manner that marries Italian tradition with Californian flair.... Read More

From a rugged, head-trained, and dry-farmed 4-acre vineyard nestled just four miles from the Pacific, this Pinot Noir captures the spirit of mountain meadows and ocean breezes. Crafted with 75% whole cluster fermentation and aged... Read More

100% Sangiovese directly pressed with 2-4 hours of maceration. An extremely versatile wine for the table, given its fuller body and more structured texture than a typical French-style rosé. Aromas of juicy nectarine and... Read More

A great blend from the Languedoc Roussillon. The pressing process is done by foot in order to extract just the right amount of tannin. It's a blend of Cabernet Sauvignon, Merlot and the more unknown Arboriu. This last grape... Read More

This is a beautiful Mosel white. In a way it's quite traditional and shows some of the general citrus and stone fruit that Mosel Riesling is known for. Yet it is also subtly floral, with a prominent garden and herbal quality,... Read More

The vineyard of Terres de ROA extends over 11 hectares spread over the communes of Monétay sur Allier (sandy soils) and Breuilly Cesset (granitic soils). It is run by Lauren and her parents Claudine and Luc Tisserand. Their... Read More

Bubbly plum wine from Alsace, this is delightfully acidic and fruity. Made from biodynamically farmed plums that grow on the vineyard and blended with 5% riesling grapes at bottling (which jumpstarts the secondary fermentation... Read More

The sole grower in this tiny subsect of the Valle d’Aosta who does not sell his grapes to the local coop, Danilo Thomain farms a single hectare of Petit Rouge surrounded by a dramatic alpine landscape with the peaks of the... Read More

Tout Terriblement Maceration is skin macerated orange wine (and we mean orange!) from 100% Gewurztraminer. Aromatic, with integrated tannins. Notes of slightly tangy orange peel with aromatic spices, crunchy acidity and a long... Read More

An iconic Pineau d'Aunis from the Loire. Biodynamic grapes from Manu’s tiny 0.8ha parcel Clos St Jacques. A bright and racy red that toes the line between a light red and a dark rose. Redcurrant, wild raspberry, sour... Read More

Leave it to Breton to take summer heat and turn it into a light summer breeze in a glass. No matter the elements, Breton always manages to bring out the best in his Gamay. His guiding principle is simply to make Morgon he wants... Read More

A co-ferment of Chardonnay, Merlot, Pinot Noir, and Seyval Blanc, this bottle is just as zippy and bright as its color suggests — a light, juicy, and refreshing rosé to quench any thirst. Think of it like grown-up... Read More

Red Burgundy is inextricably linked to the grape that once grew wild in its forests, later tamed and propagated by Cistercian monks in the middle ages: the legendary and noble Pinot Noir. However, on the far northern tip of Burgundy,... Read More

A fascinating Jura blend of Savagnin, which spends some time under “flor” (i.e., a layer of yeast that forms over the top of the wine), and Chardonnay that’s done in a more Burgundian style. The resulting wine... Read More

60% Pinot Noir and 40% Poulsard from Jura! This gourmet cuvée is full of fresh red fruit and has a great mouthfeel with a fine tannic structure.

Super unique white wine from an old native Jura grape variety, melon à queue rouge, from the Chardonnay family. Very aromatic with a round mouthfeel and fruity notes of pineapple, pear, and peaches. Elegant with a saline... Read More

Made just outside the rules—literally—Sav’Or is Domaine de la Pinte’s Vin de France white, a blend of Chardonnay, Savagnin, and other local grapes with a touch of skin contact and a natural winemaking touch.... Read More

From granite-rich soils in the Clisson cru, Domaine de la Pépière’s top cuvée is a masterclass in what Muscadet can be when farmed organically, vinified with restraint, and aged on lees for extended... Read More

Guillaume Lefevre uses the fruit from the press of the Pomponette Rosé to make this Provencal quaffer. It's easy drinking for sure, but not lacking in great material. Sandy, limestone-rich soils lend an elegant freshness... Read More

Maris' organic, skin contact Rare is a super-fresh orange wine that shines with bright notes of ripe peach, apricot, grapefruit and tangerine. Crafted from one of the world's oldest grape varieties!

The vineyard that started it all! As always, Stampede continues to be a pillar upon which our sanity lies each harvest. With flavors that embody Lodi’s combination of wild west saloon culture and produce-growing paradise,... Read More

Champi Vineyard, nestled in a little pocket of Redwood Valley in Mendocino, is farmed by Mitch Champi and Mitch alone. This well-kept secret spot is perfect for the bright, generous style of Chardonnay we love to drink. If you’ve... Read More

A dry sparkling white, this pét-nat is made entirely from Muscat à Petits Grains. Aromatic, racy, and with aromas of tropical fruits and white flowers. One of the most refreshing wines I've had in a long time!... Read More

A semi-carbonic blend of 40% Cinsault, 40% Grenache, and 20% Counoise. The aromatics are so inviting, with juicy berries, a hint of herbs, and some welcome structure on the palate. This could be the perfect chillable red!... Read More

From fifty year old vines of Pinot Noir planted in one of the steepest, shallowest parts of Saint Romain. True to site, even in a warmer vintage such as this, it remains bright and lifted, with notes of raspberry, earth and chalk... Read More

100% Pinot Noir from 40 years old vines planted on a magnificent parcel, this remains one of our favourite wines from the appellation. Organic farming, manual harvest and natural vinification. Maceration of the whole bunches,... Read More

100% Pinot Noir from a vineyard in the commune of Molamboz. The vines here are over 40 years old, which is a perfect age for producing profound wines. Silky and aromatic, with red cherry and mashed mountain berries enveloped with... Read More

This is 100% Chenin Blanc from the Wilson Vineyard in the Clarksburg AVA, organically farmed and foot trodden before being basket pressed into large foudre. It spent almost a year under lees with no stirring, bottled unfined and... Read More

Nøvice is a relatively new domaine in Poligny from Yves Roy. Yves came to the Jura in 2014, first apprenticing under Valentin Morel before striking out on his own, purchasing 5ha of beautiful, often extremely old vines... Read More

Born and raised in the Savoie, Jean-Yves Péron studied winemaking in Bordeaux in the late 90’s.
After school he spent some time working for Thiery Allemand in Cornas and later with Bruno Schueller in Alsace, both... Read More

After learning in Cornas and Alsace, Peron returned to Savoie in 2004 and set up shop in Chevaline to farm some of the steepest slopes in France. However many of these elusive vines are over 100 years old, so the mountain trek... Read More

Diana Hawkins and Frank Lepera are two decorated sommeliers from Chicago who moved to Aotearoa, NZ, in 2017 so Diana could purse her Master's in winemaking. Having fallen in love with the country and its wine culture, they... Read More

La Porte Dorée is from 40 to 60 year-old Romorantin vines grown on clay soils with limestone bedrock. The juice undergoes a long, slow alcoholic fermentation and malolactic fermentation, and the wine ages in old foudres... Read More

Chandra Kurt is the queen of Chasselas, having written the book on this fascinating and quintessential Swiss variety. One of the most refreshing styles of Chasselas are the first wines of spring bottled with just a touch of trapped... Read More

This is a delicious young red wine – it's full and succulent, with fresh acidity and fine tannins on a medium long finish. The aromas showcase rich morello cherries, cedar, dusty earth, and vanilla (even though the wine... Read More

A joyful expression of Pinot from the south facing lieu-dit ‘Les Gollardes’. This parcel is located right in the middle of a slope and as such produces a wine that is quintessential Savigny. Light and bright, soft... Read More

Catherine Hannoun is based in Port Lesney, a small commune about 15 minutes north of Arbois which exudes the tranquility many associate with the hills of Jura. Her Trousseau is super vibrant, with notes of crunchy red berries,... Read More

Long infusion of Pinot from Gerhard Schlecht's vineyard up in the Santa Cruz Mountains. Mature vines on sandstone and shale looking out over the ocean from 1800ft up. You can take your time with this wine; complex and dynamic,... Read More

The winery is run by three open-minded siblings, Mathias, Viktoria, and Leonhard, who have traveled extensively from New Zealand to South Africa and New York. Together, the young siblings have converted their family winery in... Read More

Hervé Ravera works biodynamically and plows his steep slopes with the help of his horse (named “Reggae Nights”) The grapes are harvested with the help of friends and fermented whole cluster in concrete without... Read More

To make Soif, we blended two spontaneously fermented ciders aged on cherries and strawberries and added almost one tonne of red wine skins (Maréchal Foch) for an extra month of skin contact. It's a red fruit bonanza!... Read More

Alexandre Bain's Cuvée Pierre Précieuse 2020 is a Sauvignon Blanc grown biodynamically in Tracy-sur-Loire. The wine is aged 36 months in barrels before bottling. It expresses a beautiful minerality and notes... Read More

La Petit Musette is mostly Chenin, with about 25% Semillon bringing an extra layer of honeyed, floral aromatics to the crunchy orchard fruit and minerality we love about Chenin. All native yeasts, the wine is fermented in barrel,... Read More

The wine was made from a co-fermentation of Petit Manseng and Vidal Blanc (with some Traminette and Riesling), infused with young Virginia pine cones. $1 per bottle will be donated to Co-Fermented to continue growing efforts for... Read More

Gramenon's cuvées, a product of biodynamic farming and careful natural winemaking, demonstrate the purity and finesse old-vine Grenache can achieve from the southern Rhône's most exciting terroirs. La Papesse... Read More

This Chardonnay comes from a high-elevation, wind-swept vineyard built on a rare bed of marine deposits and limestone. Fermentation in stainless steel gives the wine its precision while aging in neutral oak barrels lends a creamy... Read More

Xarel-lo, partially done in barrel and partially in stainless. It's taken on a delicious tropical and floral form that is super refreshing. A ripping crisp dry white for those that demand crisp dry whites!

The Landwein der Mosel from the super famous Hofgut Falkenstein is a Pet Nat made from Weissburgunder harvested in the Niedermenniger Herrenberg and fermented in cask before completing its fermentation in bottle and being released... Read More

David and Nadia Sadie craft this distinctive Swartland white from old-vine Chenin Blanc and seven supporting varieties, harvested across 17 different vineyards. The wine leads with fresh papaya and lemon, backed by delicate acacia... Read More

The base distillate for Jacob’s macvin is a 2016 marc du Jura; it was blended in 2020 with Nicolas’ musts of Chardonnay from that year. The blend was then aged three more years in barrels before being bottled; this... Read More

100% Chenin Blanc from the Loire Valley. 30% of the grapes see 2 weeks of skin contact, 70% is directly pressed, then blended together and aged in old barrel for over 1 year. A cooler vintage where fermentations were quick, this... Read More

Picture underground caves, a cellar straight out of prehistory, and an 18th-century wine press—Francois is living the winemaker dream! His transformative, character-filled wines are a testament to his few hectares of organic... Read More

Following natural winemaking principles, the grapes ferment with indigenous yeasts and age for 30 months on fine lees in large wooden vats without added sulfites. The resulting wine is softly textured and generous, offering beautiful... Read More

In Canterbury, Pinot Noirs tend to show big tannins because of uv radiation from the hole in the ozone layer, so this wine is an attempt to soften and circumvent – a wine for Pinot geeks and also for “regular people.”... Read More

80% Sauvignon Blanc, 20% Chardonnay. Hermit Ram winemaker Theo Coles has a whole big thing about finding saltiness in wines; he calls it an ode to the New Zealand coastline. Scents of green herb, light floral notes, jasmine, some... Read More

Produced from 40-year-old Godello vines located on the mid-slope of the family estate Finca Reboreda. This vine block is known as A Telleira in homage to its location near the former grounds of a traditional clay tile facility.... Read More

A super crushable wine crafted from a mouthwatering mix of spicy shiraz and fruity pinot noir sustainably grown in the cool Adelaide Hills, 'The SPN' is fresh, fragrant and juicy as a ripe bing cherry. Minimal sulfites,... Read More

Domaine Clair Obscur, founded in 2006 by Pierre and Jennifer Clair in Corpeau, is a family-run vineyard known for its commitment to biodynamic farming and traditional winemaking practices. With roots dating back to the 1960s,... Read More

8 day carbonic maceration, 7 month again in oak foudre, zero/zero. The Goepp brothers eschew all additives in order to preserve the purity of the grapes. The brothers are part of a growing movement in Alsace to preserve traditions... Read More

100% Pinot Meunier sourced entirely from a single plot called La Fontinette located in the middle altitude slopes of Vandieres (Mi-Coteau). The vines were planted in 1965. This Champagne is a beautiful coppery gold color in the... Read More

This is a blend of 60% Chardonnay with 40% Elbling, and to some extent, this is what the wine tastes like. It has the stoney, essential quality, the punch of Elbling with a bit more of the glossy, quinine-like fruit of Chardonnay... Read More

DeChaunac from the historic 1973 Patrician Verona Vineyard pressed and fermented on Cabernet Franc skins. Exuberant plum aromas with the fresh herbal edge of a classic Loire style red. Fun, fresh, and juicy.