Natural Wine

Gamay from Arnaud Combier's micro-negoce project that undergoes whole-cluster fermentation and semi-carbonic maceration. Fresh, expressive aromas of ripe, red fruit with hints of pepper and juniper berry on the nose. Round... Read More

43% Cortese, 42% Favorita, and 15% Moscato. The result is a textured, vibrant white with aromas of peach, apricot, and mint. It's persistent on the palate, with subtle pithy fruit a long saline finish. Absolutely perfect for... Read More

A bit of skin contact, biodynamic fruit, whole bunches, clean juice, wild yeasts, a bit of time on the lees, no added SO2. A wine that screams drink me as soon as it's poured. Floral, stone fruited, some pear, some herbs,... Read More

A screaming-good-deal Spanish white from a producer doing exciting things in Verdejo country. Cantalapiedra Viticultores farms organically in La Seca, the heart of Rueda, where Manuel Cantalapiedra (a classically trained pianist)... Read More

Champagne Guenin is a small domaine in the Côte des Bar currently ran by the 10th generation Sebastien and his wife, Alex. The farming is organic and the winemaking is low-intervention, emphasizing native yeast fermentations... Read More

Trevinano, the village where Podere Orto is located, is in the northernmost stretches of the subregion of Lazio, an area that was feudal and entirely agricultural until only the modernizing last century or so. It’s a pocket... Read More

We can't recommend this wine enough. Calcite is made by young superstar Ryan Stirm. It's old vine Chardonnay and Riesling sourced from the rugged limestone vineyards of the Cienega Valley, one of California's most... Read More

The 2025 Stirm Wine Co. 'Natrolite' Chillable Red is an organic, low-intervention table wine from the Cienega Valley that blends the light red structure of Cabernet Pfeffer and Pinot Noir with the aromatic freshness of... Read More

Carsten Saalwächter is being called one of Germany's most exciting young winemakers, and he runs a historic vineyard that Paul Christian Saalwächter founded in 1853. Located in Ingelheim in the Rheingau, it's... Read More

Carbonic Concord and Delaware, from the westside of Seneca Lake. Unapologetically grape-y. Like the Welch’s from your childhood, but bone dry, and grounded with a petrol and tomato-skin edge. 0/0. Still.

A dry Chenin Blanc made by the family-run winery Haarmeyer in Clarksburg, California. Haarmeyer has long been on our radar for their crystalline expressions of Chenin Blanc, some of the most delicious examples of the grape outside... Read More

A first-ever bottling from Martin Texier in the northern Rhône, made from Muscat d'Alexandrie grapes given skin contact and fermented dry rather than pushed toward the sweetness the variety is best known for. The result... Read More

Iruai is a boundary-pushing nomadic natural wine project from Chad and Michelle Westbrook Hinds, based in the mystical Shasta-Cascade mountains in the Siskiyou wilderness of far northern California. Road Opener is 100% Savagnin... Read More

‘Albahra’ (which means ‘small sea’ in the local dialect) is a Garnacha Tintorera-dominant blend vinified with stems and aged for eight months on the lees. Notes of red currants, cherry skin, crushed flower... Read More

Certified Organic. 100% Côt on clay-limestone soils from 30-year-old vines. De-stemmed and spontaneously fermented 5-6 days in wooden vats, then pressed. Malolactic fermentation follows, with racking and ageing in vat. No... Read More

Khayyam is named for the 11th century Persian poet and mathematician who wrote poems celebrating wine and women. Khayyam is all from red clay soils covered in galets (round river stones). It is a blend of 75% Grenache, 15% Mourvedre... Read More

In the Uco Valley, husband & wife team Juanfa Suarez & Cecilia Duran farm sustainably and ferment only with indigenous yeasts, producing fresh, balanced wines that are at odds with the ‘stereotype’ of big, oaky Mendoza... Read More

The newest edition of our skin-contact sparkling catawba. From the west side of Cayuga lake. Hand de-stemmed, 10 days of skin contact. Rambunctious and aromatic: fuzzy grapefruit, gasoline, and papaya - with more persistent bubble... Read More

Etraire de la d'Hui is a rare grape variety, nearly killed off by phylloxera and now only found in the Savoie and southeast fringes of the Rhone. Domaine des Rutissons decided to keep growing the variety for its symbolic significance... Read More

Domaine La Grapp’A is a pretty recent yet experienced Jura estate, managed with passion by Aurélie Parla and Julien Maublanc. Established in Abergement-le-Grand, 10 minutes away from Arbois. 2023 was in fact out of... Read More

Jérémy Arnaud is unquestionably one of Chablis’s brightest young talents. From 30 year-old Chardonnay vines on stony soils, this dry white come from a 0.48 hectare plot on the left bank of the Serein. Élévage... Read More

100% Altesse. Lieu-dit En Paradis is on the western side of the Coteau d'Argis. Fermentation and 12-month ageing in sandstone ('grés') amphoras, the only addition of SO2 (10mg/l) occurs then, before bottling... Read More

Romain Le Bars, a natural winemaker based in Tavel, in the Gard, is a young talent whose reputation continues to grow from year to year. His rise can be attributed in part to his experience of 7 years with Eric Pfifferling, winemaker... Read More

This is the 'Lite-Brite' of skin contact whites, a blend of aromatic varieties, Friulano and Riesling and a splash of Muscat. Tatto is vividly spicy and mouthwateringly textured - think Meyer lemons, gingery cherry pits... Read More

Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified... Read More

This is a one-of-a-kind wine experience. The bubbles are delicate and subdued and the color is a golden orange from red grapes crushed with just a few hours of skin-contact and fermented in clay. Rich flavors of butterscotch and... Read More

Anne-Sophie Dubois makes some of the most Burgundian Gamay we've come across, and Les Labourons is where she shows her whole hand. It's her flagship parcel, a steep, high-elevation site of decomposed pink granite in the... Read More

Arnot-Roberts brings their cool-climate, site-driven sensibility to the Sierra Foothills with this featherweight Gamay from high-elevation, decomposed-granite vineyards in El Dorado. Sourced primarily from the Witters Vineyard... Read More

Thomas Pico started his estate Pattes Loup in 2005 after inheriting vines from his family’s estate. With guidance from Alice and Oliver de Moor, Thomas immediately began the conversion to organic viticulture. He now does... Read More

Armand Heitz took over his family's Chassagne-Montrachet estate in 2011 and converted it to biodynamic farming, building a 250-hectare project across the Cote d'Or and Beaujolais. This regional Bourgogne Rouge is his calling... Read More

Matthias Orsett is a young winemaker who settled in the steep hills of Switzerland after completing his training in Jura with Emmanuelle Houillon and Pierre Overnoy. Situated between 460 and 870 meters above sea level, the vineyards... Read More

The Coteaux de Dijon Chardonnay comes from vines at the top and base of a 2.5 hectare block of vines. The vineyards around Dijon are often thought of as Pinot Noir country, but Soyard shows that Chardonnay can thrive just as well... Read More

During the reign of the Ducs de Bourgogne, the wines from Plombiers were valued more than those of Gevrey or Chambolle. With expressive, energetic wines like the Coteaux de Dijon Pinot Noir, Marc Soyard is showing that this near-forgotten... Read More

100% Pinot Noir from their Noé-les-Mallets vines, 0 SO2 and dosage as usual. Extremely long ageing sur-latte (around 11 years), only released for the first time now.

Pinot Noir pressed into a still white wine, aged for 18 months in neutral barrels, bottled sans soufre and without filtration. First release!

Still Pinot Noir aged for 18 months in neutral barrels, bottled sans soufre and without filtration. First release!

Planted by Gerhard in 1999/2000 at 1700-1800ft over the Monterey Bay in the Santa Cruz Mountains on sandstone and shale. I started farming the site in 2020. Everything done by hand. No tractor. No tilling. A place of power and... Read More

60% Pinot Blanc and 40% Silvaner from the Pfalz region of Germany. An orange-colored Pet Nat that combines sunshine in the glass and grip on the palate. Fresh, tart and slightly salty - like iced tea with character.

90% Mauzac and 10% Chenin Blanc from organic vineyards in Limoux made naturally in the Champagne method, with no dosage (though sparkling wine was made in Limoux before Champagne!). Bright and fresh, but with nice weight and notes... Read More

A very pure Pinot Noir, made without any added sulfites. Energetic and joyful, this wine is super smooth and lightly tannic. Pure fresh fruit notes of blackberries and blackcurrants, with just a touch of spice. Really easy-drinking;... Read More

The World is Small is the story of a duo, formed in 2018 in the heart of Anjou. For Arnaud, the idea came naturally as a return to his roots: to create a wine business in his home region and produce a good wine for friends. Thanks... Read More

Jean Francois Debourg Early Bird VDF White is an organically farmed wine from Beaujolais with Viognier grapes. Combining 2/3 direct press and 1/3 maceration for 5 days, it is unfiltered and unfined to preserve its natural character.... Read More

The Feints Cuvée Zero is a quintessential benchmark of modern California chillable reds, built around a wild, field-blend co-fermentation of Northern Italian varieties. Evan harvests both white (Arneis, Vermentino, Trebbiano)... Read More

Hannah has made a delightful easy-drinker with Cinsault from young vines farmed by the Oustric siblings of Le Mazel. Foot crushed and macerated for 8 days, this is full of floral notes, with a plummy, raspberry, and yet almost... Read More

Negoce from a parcelle of pinot noir worked by horse. 40% direct press 60% whole cluster, aged in amphora.

Domaine de L'Aubraine is the only independent estate in the village of Saint-Gengoux-de-Scissé — a cooperative stronghold in the northern Mâconnais where Caroline and Thibaut Pariset have proven that another... Read More

The Giachino estate has been in the Genton family for centuries, with the current regime headed by Frederic and David Giachino on a certified organic 9 hectare vineyard along the slopes of Mount Granier.cBlack Giac is comprised... Read More

The Famille Morin estate has been located in Javernand on the heights of Chiroubles in the heart of the Beaujolais crus since 1926. This pet nat, however, is anything but traditional! Based on Marselan, a cross between Grenache... Read More

A Gamay from Auvergne, macerated for three weeks, resulting in crisp, clean juice, with aromas of crushed strawberry, pomegranate, and a hint of dried herbs. The palate is direct and straightforward, light yet supported by a mineral... Read More

Tartuguier is named after a small stream behind the winery. This bottling represents a terroir identity made of grey clay with quartz basalt and silex. 70% Mourvèdre, 30% Grenache. 50% whole cluster inclusion. Aged 12 months... Read More

40% Sangiovese, 40% Ciliegiolo, 20% Foglia Tonda, from Limestone Marl soils 250m above sea level in Maremma. All three varieties are spontaneously fermented and vinified in concrete tanks for a year before being blended and bottled... Read More

This is a whole cluster blend of Syrah and Grenache that works wonders when chilled. Carbonic macerated, aged in amphorae, unfiltered, and with minimal sulphur added at bottling. Expect dried flowers, red plum and cherry, as well... Read More

Ratafia is the name of a dessert wine made from the Champagne grapes and grape brandy. Hazelnut, dried cashews and hints of maple boom out of the glass, with unmatched acidity on the palate. Lovely to enjoy as a aperitif or as... Read More

Pompette is a direct-press of pinot noir with unfettered notes of grapefruit, bitter orange, and strawberry leaves. It’s effervescent and zippy, with buzzy youthful energy — reminiscent of sour straws and Jolly Ranchers.... Read More

Arianna Occhipinti is one of Sicily's most beloved and influential winemakers, and SP68 Rosso is her gateway red, named for the country road that runs past her vineyards. It's the classic Vittoria blend of Frappato and... Read More

A textured, saline white from old vines of Pansa Blanca (the local clone of Xarel·lo), grown on granitic sand just north of Barcelona. La Rumbera blends two maceration styles — one part crushed and foot-tread for... Read More

100% Encruzado, arguably Portugal’s finest white grape variety, from a one-hectare organic plot of south facing vines planted on old granitic soils. The wine was aged for eight months on lees in 1250L and 1800L old chestnut... Read More

A blend sourced from sustainably farmed vineyards in Maranges and the Pierres Dorées of southern Beaujolais, where fossil-rich Bajocian limestone closely resembles the soils of Chassagne-Montrachet. A terrific introduction... Read More

Jakob declassified the grand cru wine he normally produces in Ehrenstetten- into this wine, which was the only wine he bottled in '24. Only 600 bottles produced - 100% destemmed and fermented in clayver ceramic vessels. Dark... Read More

Made from old Gamay vines, 65 to 75 years old, rooted in decomposed granite, quartz, and clay soils, Joujou is a vibrant wine, full of charm and spontaneity. After semi-carbonic fermentation in concrete and blending with a little... Read More

Jean-Baptiste Menigoz began his career as a teacher in Arbois working with special needs children. During this time, he became fixated on natural winemaking and took up an apprenticeship with Jura-master, Stéphane Tissot.... Read More

This small-production, zero dosage bubbly is made in Veneto, from the rarely seen local variety Durella (and a touch of Chardonnay). Bone dry, with racy acidity, it has tasty notes of lemon peel and wet stone—an excellent... Read More

Hand-harvested, 100% whole bunch fermented for 9 days in open tanks, where it is then pressed and aged in three 500L French barrel. A really compelling wine, with notes of red and black fruits, lavender, and herbs. Energetic,... Read More

Grapes from a Paardeberg vineyard planted in 1972. The nose is shy but nevertheless compelling with traces of pear, peach, green apple, herbs, earth and some flinty reduction. The palate is intense but not weighty – great... Read More

Macabeu from an organically farmed vineyard of 7-year-old vines planted on clay, limestone and alluvial soils at 316 meters elevation in Santes Creus. The grapes were harvested by hand, destemmed and macerated on the skins for... Read More

Nacho, also known as Ignacio Pino Román, breaks the mold of your typical winemaker. In Chile's Itata Valley, he's on a mission to revive age-old traditions. Instead of relying on modern equipment and chemical shortcuts,... Read More

80% Muscadelle 20% blend of Mauzac, Ondenc, Verdanel, Loin de L’œil & Sauvignon Blanc. Coming from bush vines on clay-limestone. Estate-owned, certified organic, farmed by the Plageoles family themselves. The Muscadelle... Read More

Rozsa, translating to “pink” in Hungarian, is a co-fermented blend of Rotburger, Pinot Noir, Blaufrankisch, St. Laurent, Syrah, which is aged on the lees for six months without additives, fining, or filtration. This... Read More

65% Vidal Blanc, 23% Chambourcin, 9% Petit Manseng, 2% Valvin Muscat, 1% Traminette. Full of life, super exuberant, instant gratification Ocean Spray unsweetened, dry cranberry blast in your face. Herbal, and tart, you can expect... Read More

This offering from Monte Rio Cellars is not a traditional Vermentino. It spends some time on the skins, giving it more texture and giving the wine more richness and fullness on the palate. While some might think of this as a natural... Read More

The Tinto DoUmia is a traditional blend of 70% Mencía, 20% Caino, and 10% Espadeiro from the weather battered coasts of Galicia. Biodynamically farmed, fermented with native yeasts and partial whole cluster in stainless... Read More

50% Tsolikouri Melqo, 50% Tsolikouri Bazaleti. Grapes are hand-harvested, destemmed and macerated for 24 hours before basket pressing with the juice transferred to old Georgian acacia barrels and left untopped. The wine remains... Read More

A pioneer of organic wine in the region, Clai has always pursued low yields from dense plantations. The winery’s 10ha are on flysch and white soil near the Slovenian border, cooled by salty breezes from the Adriatic just... Read More

An easy-going, fresh and zippy blend of Riesling, Gelber Muskateller, and Scheurebe made in the Weinviertel region of Austria. Crisp and thirst-quenching, with notes of flowers, lemon, and papaya.

Jo Landron transformed Muscadet's reputation decades before the Loire revival became fashionable. La Louvetrie, the house cuvée from Sèvre et Maine's highest vineyards, shows amphibolite bedrock minerality... Read More

It’s here! Our very first Riesling from New Suns, our home vineyard. Less overtly fruit-driven than our Riesling from Standing Stone, this is leaner and steelier, with more emphasis on mineral tones. Honeyed apples, petrol,... Read More

Our first ever bubbles, inspired by the Italian “rifermentato” sparkling wines we love. Three hybrids - Chancellor, Cayuga White, and Verdelet - grown on the west side of their respective lakes in 2023 form the base... Read More

Our vineyard, the Poor Ranch, is a remote, dry-farmed vineyard located in the foothills of the Mendocino benchland just outside of Hopland. Winemakers Katie Rouse and Corinne Rich use a minimal intervention winemaking approach,... Read More

Malbec, but not how you're used to. Totally biodynamic production, and much brighter and fresher than the South American Stuff. Plush dark red berry fruit, silky tannins, and a lipsmacking finish. So delicious!

BXT is inspired by the grower-producer movement in Champagne. Winemaker Tom Sherwood is farming organically and making truly hand-made artisanal sparkling wine across a handful of special sites in Northern California. California... Read More

The winery is in Cloverdale, Sonoma County, with grapes exclusively coming from organically and biodynamically dry-farmed family vineyards in the coastal valleys and ridges of Mendocino County. Nothing is added or taken away.... 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 single-serve 355ml orange wine. This refreshing natural wine boasts notes of white peaches, apple juice, and pear nectar. The finish is lightly spicy and bitter, balanced by the bright character of peaches, ocean spray, and... Read More

A single-serve 355ml bone-dry natural rose. Three-grape blend from Zabala Vineyard - Grenache, Mourvedre, Cinsaut. Floral, crisp, no sweetness. Sized for your bag, the park, or a long walk.

A bright, food-friendly red blend from a certified organic vineyard sitting 1,000 feet up on Bradford Mountain in Dry Creek Valley. Winemaker Woody Hambrecht, a Wine Enthusiast 40 Under 40 honoree, farms shallow volcanic soils... Read More

Dolcetto from a 40 year old vineyard divided in three plots located in Diano d’Alba. The grapes saw fermentation in steel tanks and 10 days of maceration (10% whole bunch). It is a gourmet, genuine, easy drinking glu-glu... Read More

Cabernet Franc from Bourgeuil, Loire Valley. Light bodied and dry with notes of sour red plum, ripe red raspberry, morello cherry, cranberry, cocoa, black pepper, and gravel, with medium plus acidity, a glossy texture, and a bright... Read More

Sustainably farmed Corvina from Colli Berici, Veneto, Italy. This medium-bodied and dry red has notes of sour black cherry, dried red fruits, and blackberry, layers of leather, wet mushroom, dried tobacco, and black pepper, with... Read More

70% Gamay and 30% Pinot Noir; 100% estate fruit from Domaine Rochebin’s vineyards around Mâcon. Expressive fruit and good structure, with fresh cherry and raspberry flavors followed by bright acidity and minerals on... Read More

Chardonnay from old vines, a west facing site and shallow, marly soils. A recipe for power and presence. There's wonderful density here. Fruit veering toward the tropical, coupled with that unmistakable acidity line of these... Read More

"Shadows" is a tiny parcel of Chardonnay grapes in Saint-Aubin's La Combe 1er Cru vineyard that is well shaded by forest. Wild, low-yielding old vines make an intense and rich Chardonnay.

This side project was started by Géraud of Marnes Blanches after several incredibly small harvests in the Jura. He sources organic grapes from his friends in other regions and vinifies them into playful wines. This here... Read More

65% Zweigelt and 35% Diamond, a crisp, light-bodied, and low-alcohol naturally sparkling wine. Super juicy and fruity, with notes of watermelon, grapefruit, and strawberries. Really fun and delicious!

The Greek word éktasi (έκταση) translates to expanse in English, which perfectly reflects this complex skin-fermented blend. Beautiful aromas of dried flowers, marmalade, and candied lemon peel... Read More

Mick Craven calls the 2022 Cinsault a “bright, fresh, and vibrant red from a grape that truly belongs in Stellenbosch.” It is bottled slightly earlier than their other red wines in an effort to express the fresher,... Read More

Named for Thibaut Pinot, France’s finest cyclist (indisputably), this wine has range and momentum. You’ll find all the classic notes of an ethereal pinot noir (rose petal, strawberries, black pepper) but with an unexpected... Read More

John's latest creation and ones of our favorites from the 2024 vintage. A 100% whole-cluster Pinot Noir that is both juicy and deep. A wine bursting with energy. One of the finest Mercurey wines we have tasted in a very long... Read More

Biodynamic Aligoté from Bouzeron and a dash of Pinot Blanc. Aromatic, grassy and saline. Picked a little later for optimal ripeness without sacrificing any acidity. It's a little spritzy on opening, but the good kind.... Read More

One of our annual favorites! This wine was originally intended to be bottled as Mâcon-Villages but then labelled as Bourgogne. Majority of this is direct pressed and feeds straight into 500L barrels, while a portion of the... Read More

From a single 35-year-old Pinot Noir parcel in Noé‑les‑Mallets planted at 320 m on south-facing marl-limestone slopes. Certified organic since 2015 and farmed with horses, the wine sees spontaneous fermentation, extended... Read More

Strong juniper and hibiscus notes on the nose, with underlying smoke. It's tight for now, but has real energy and vibrancy. There’s a slight bitter twang on the finish. It feels quite natural in style, but it’s... Read More

The Merlot for this wine comes from Matt Nelsen's brother-in-law’s vineyard (Morgan Twain-Peterson of Bedrock Wine Co). This wine is a bridge back to the old school California Merlots of the 70s and 80s, before over-ripeness,... Read More

An ultra tasty nonvintage daily drinker. This year's rendition features a blend of Pinot Noir, Gamay and Cab Franc that has spent time in a combination of stainless steel and neutral oak. Bright, fresh, crunchy, with great... Read More

100% sourced from Union School Vineyard. I travelled to Matthew Rorick's Heritage Vineyard a few years back and collected cuttings from his Chenin block after finding a grower willing to graft for me. The site is perfect for... Read More

A coastal California Pinot from one of the SLO Coast's most exciting young producers, Dunites Ella 2024 comes from vineyards just a couple of miles from the Pacific, where fog, cool nights, and a long growing season produce... Read More

“DECA” is a co-fermentation of ten different varieties. The fruit is hand picked, foot tread and left to ferment on the skins. It is then pressed, settled and bottled before the primary fermentation finishes, creating... Read More

Zibibbo (the Arabic name for Muscat of Alexandria) dates back 5,000 years, cultivated in ancient Egypt and brought to Sicily by the Phoenicians. This wine has beautiful aromatics of white flowers, citrus blossom and Mediterranean... Read More

Rosso de Veo (“Veo” is the way the family’s name is pronounced in the old Umbrian dialect) is pure Sagrantino sourced from younger vines around the property and from parcels that don’t quite make Giampiero’s... Read More