MFW August Portfolio Update

August '19
France
Loire – Pays Nantais
Domaine de la Bregeonnette
Joseph Orieux founded this domaine in the town of Vallet in the 1960's and has been organic from the start, recently becoming certified (only 12
producers out of 600+ actually have the certification). Today, Joseph's grandson, Stéphane Orieux upholds his family's traditions of organic farming,
hand-harvesting, wild yeast fermentations, and long, sur-lie aging. Due to the many decades of experience, Bregeonnette has become a reference
point for other winemakers in the region who want to learn how to work organically in the vines. Even Marc Ollivier of Domaine de la Pépière consults
Stéphane when he has questions about organic treatments. The same care and dedication to quality is present throughout the entire range of wines.
Everything is harvested by hand, including the Gros Plant, and the top, single-parcel wine, "Clos de la Coudray", spends 18 months sur-lie.
Name Vintage Grapes Size Pack Importer SLO Code

Domaine de la Bregeonnette Gros Plant du Pays Nantais 2018 Folle Blanche 750mL 12 MFW 609170
Domaine de la Bregeonnette Muscadet Sèvre-et-Maine Sur Lie 2018 Melon de Bourgogne 750mL 12 MFW 609171
Domaine de la Bregeonnette Muscadet "La Grande Pièce" 2016 Melon de Bourgogne 750mL 12 MFW 594593
Domaine de la Bregeonnette Muscadet "Clos de la Coudray" 2016 Melon de Bourgogne 750mL 12 MFW 605858
Domaine des Rebourgères (Joël Bouvet)

Located in Maisdon-sur-Sèvre just around the corner from Domaine de la Pépière, the affable Joël Bouvet is a new name to watch out for when it
comes to delicious, honest renditions of Muscadet. Joël took over the 8ha estate of Domaine des Rebourgères in 2005 and immediately made the
conversion to organic farming (now certified). Prior to this, Joël studied winemaking both in the States (in the Finger Lakes with Dr. Konstantin Frank)
and in France in Alsace and with the legendary biodynamic Muscadet producer, Guy Bossard of Domaine de l'Ecu. Joël is farming some of the oldest
vines in the region, many over 80 years old. Everything is hand harvested, fermentation is with native yeast, and all aging is carried out in old,
traditional interred cement vats. Just like Joël, these are wines that might appear quiet or reserved at first, but with time, their complexity comes out,
revealing a joyous and ebullient side.

Domaine des Rebourgères Muscadet "Les Rebourgères" 2016 Melon de Bourgogne 750mL 12 MFW 558809
Domaine des Rebourgères Muscadet "Clos du Moulin de la Gustais" 2016 Melon de Bourgogne 750mL 12 MFW 558808
Domaine des Rebourgères "Cache Cache" VMQ (Sparkling) NV Melon/Folle Blanche 750mL 12 MFW 558810
Loire – Anjou-Saumur
Bertin-Delatte
In the past decade or so, the town of Rablay-sur-Layon has become a small hub for dedicated young winemakers in the Loire Valley. There’s a strong
community spirit – each year the town organizes a small music festival, and there is a cooperative grocery store in the town center. Geneviève Delatte
and Nicolas Bertin started out in the area working for other winemakers, and in 2008, they purchased their own small vineyard, a 1.5ha lieu-dit named
"L’Echalier". In 2012 they built a small home and winery at the edge of their vines and found a few other small vineyards in the hills around Rablay.
The winemaking philosophy is to keep things simple; accompany the vines, the grapes, and the wine. Spend a lot of time observing, intervene as little
as possible.

Bertin-Delatte "Rabatière" VdF Rouge 2017 Grolleau 1.5L 6* MFW 608469
Bertin-Delatte "L'Echalier" VdF Blanc 2016 Chenin Blanc 750mL 12* MFW 608470
Bertin-Delatte "Popsec" VdF Blanc (Pét-Nat) 2017 Chenin Blanc 750mL 12* MFW 608558
Bertin-Delatte "Vingt Neuf" VdF Blanc 2015 Chenin Blanc/Grolleau 750mL 12* MFW 594573
Bertin-Delatte "Vingt Neuf" VdF Blanc 2016 Chenin Blanc/Grolleau 750mL 12* MFW 594573
Mary Taylor
When founding partner Mary Taylor first fell in love with wine in the early 90s, it was the European classics that truly spoke to her and stole her heart.
As a young professional selling wine, she quickly learned to appreciate wine in the “Old World” way — not as a luxury good reserved for special
occasions, but a living agricultural product that belongs to everyday life. After many years working with the wines of Europe, Mary arrived at an
important insight. Left in the dark by decades of simplistic marketing efforts that placed grape above geography, American consumers needed a
brand they could trust to decipher the complex notion of terroir in a clear and straightforward way. Out of this realization, the “White Label” series
was born. Today, it is Mary’s mission to unlock the world of European appellation wines by working with individual growers in multiple villages — from
Bordeaux to Nîmes to Valençay to the Douro and beyond — who produce exceptional, regionally-distinctive wines at extremely accessible prices. In
the traditional spirit of the Old World, each Mary Taylor wine has been selected as a faithful ambassador of its geographic origin, true to local traditions
and the vision of the individual farmer who bottled it. All fruit is farmed sustainably or organically, only indigenous varieties are used, fermentations are
with native yeast, and only inert vessels are used for aging to yield a set of wines of genuine quality and integrity that will bring the magic of their
terroirs to life wherever you choose to enjoy them.

Mary Taylor (Pascal Biotteau) Anjou Blanc 2018 Chenin Blanc 750mL 12 MTW 607406
- all prices and vintages subject to change -
August 2019 1
Mélaric
Aymeric Hillaire and Mélanie Cunin originally met while studying enology in Montpellier, and then traveled the world together, making wine in both
hemispheres, and racking up some impressive work experience along the way with people like Château Pradeaux in Bandol, Château Guiraud in
Sauternes, and, most notably, Bernard Baudry in Chinon. Inspired by Baudry, in 2006 the two would return to Aymeric's hometown within the new
appellation of Saumur Puy-Notre-Dame, and slowly built up their vineyard holdings to the 4ha they have today, naming their new winery Mélaric (a
combination of their two names). They purchased two notable lieux-dits, "Billes de Roche" and "Clos de la Cerisae", and immediately converted
everything to organics, and followed up with the introduction of biodynamics. The vineyards are planted on shallow clay soils with a base of pure
limestone chalk beneath, which was the basis for awarding this area it's own AOP. Vines are very old (average age is 45-50 years old), and are
mostly Chenin Blanc (2.7ha), with the rest being Cabernet Franc (1.3ha), plus a touch of Grolleau. Their philosophy is to work meticulously in the
vineyard, carrying out much of the work by hand with the help of a horse. Harvesting is also by hand, and Aymeric favors minimal interventions in
winemaking, with no additions of enzymes or cultured yeasts. The wines are raised in old (4-8 years), 400L barrels, and get just a small dose of SO2
at bottling. These are wines of purity and elegance, with a fresh structure imparted by the limestone soils. Although the appellation may be new,
Aymeric and Mélanie are already showing that the terroir of Puy-Notre-Dame has something special to say.

Mélaric "Le Tandem" VdF Rouge 2016 Grolleau/Cabernet Franc 750mL 12 MFW 603350
Mélaric "Globules Roses" VdF Rosé (Pét-Nat) NV ('17) Cabernet Franc 750mL 12 MFW 603349
Mélaric Saumur Blanc "Billes de Roche" 2015 Chenin Blanc 750mL 12* MFW 556815
Mélaric Saumur Puy-Notre-Dame "Clos de Messemé" 2016 Cabernet Franc 750mL 12* MFW 603351
Mélaric Saumur Puy-Notre-Dame "Clos de Messemé" 2016 Cabernet Franc 1.5L 6* MFW 610162
Mélaric "Le Clos Rousseau" VdF Rouge 2016 Grolleau 750mL 12* MFW 603346
Mélaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2015 Cabernet Franc 750mL 12* MFW 603347
Mélaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2015 Cabernet Franc 1.5L 6* MFW 603345
Mélaric Saumur Blanc "Clos de la Cerisaie" 2015 Chenin Blanc 750mL 12* MFW 603348
Mélaric Coteaux de Saumur "Funambule" 2013 Chenin Blanc 500mL 6* MFW 603343
Mélaric "Liquoreux de la Cerisaie" VdF Blanc 2011 Chenin Blanc 500mL 6* MFW 603342
Vins Hodgson
The Hodgsons' story is irresistibly bizarre: they're Japanese-Canadian winemakers who've settled in Rablay-sur-Layon via Vancouver and the Tochigi
prefecture of Japan. Kenji and Mai met in Vancouver, where Kenji studied engineering before abandoning it to work as a wine writer. Further curiosity
led them to intern at wineries in BC and Japan. Along the way, they became interested in natural wine, experimenting with low-sulfur use and natural
fermentation, and tasting widely among the plethora of French natural wines imported in Japan. So in 2009, Kenji and Mai decided to up and move to
France to work harvest with the legendary Mark Angéli of Ferme de la Sansonnière in Anjou. A year later, with encouragement from natural Loire
luminaries like Olivier Cousin and Claude Courtois, they purchased their first 3ha of vineyards in Rablay-sur-Layon, and are finally producing their first
wines under their own labels.

Vins Hodgson "P'tit Luchini" VdF Blanc 2017 Chenin Blanc 750mL 12* MFW 600097
Vins Hodgson "La Grande Pièce" VdF Rouge 2017 Grolleau/Gamay 750mL 12* MFW 600096
Vins Hodgson "Les Aussigouins" VdF Blanc 2016 Chenin Blanc 750mL 12* MFW 600095
Loire – Touraine
Domaine Courtault-Tardieux
As a teenager, Simon Tardieux began working in the vines of Catherine Roussel and Didier Barrouillet of Clos Roche Blanche. After university and a
short stint as a social worker, Simon decided to return to his hometown and get back to his true calling: working outside in the vines. The only problem
was that he didn’t have any vineyards. So, he teamed up with his neighbor, Alain Courtault, who has long been practicing organics (Alain was the
third producer in the region to practice organic viticulture, starting back in 1998). Together, they make a range of simple, eminently drinkable wines.

Domaine Courtault-Tardieux Touraine Rouge "Tradition" 2017 Côt/Gamay 750mL 12 MFW 602553
Domaine Courtault-Tardieux Touraine Pineau d'Aunis Rosé 2018 Pineau d'Aunis 750mL 12 MFW 596047
Domaine Courtault-Tardieux Touraine Sauvignon "Les Sagères" 2018 Sauvignon Blanc 750mL 12 MFW 612231
Domaine Courtault-Tardieux Chenonceaux "Avec vue sur le Cher" 2017 Sauvignon Blanc 750mL 12 MFW 602552

August 2019 2
Domaine de la Marinière
The Domaine de la Marinière, situated in Panzoult on the eastern edge of Chinon, has been farmed by the Desbourdes family since 1965. The land
here was initially used as a true, polycultural farm, raising animals and growing cereal grains in addition to grapes. Renaud Desbourdes returned to
help his father in the 1980s, turning the focus to grape growing and winemaking and expanding the vineyard plantings, and eventually took full control
of the domaine in 1999 when his father retired. Today, Renaud’s son, Boris, has joined his father full-time, and is helping to take this traditional family
domaine into the next generation. Boris initially became passionate about organic farming after working with Vincent Laval in Champagne, and upon
his return, he immediately transitioned his family’s vineyards to organics (certified in 2018). The 15ha of vines average 30 years old (with some old
parcels having been planted in the ‘50s and ‘60s) and are planted on a mix of gravelly sand and limestone soils on the hillsides. In addition to the
increased focus on farming, Boris has introduced hand-harvesting and the use of native yeast for fermentations. The result of all of this work is a set
of wines that are at the forefront of a modern approach to classic Chinon, combining the best of old traditions with youthful energy. The wines range
from fresh and gulpable to intense and age-worthy, and we are confident they will soon be considered new classics in the region.

Domaine de la Marinière Chinon 2017 Cabernet Franc 750mL 12 MFW 602796
Domaine de la Marinière Chinon "La Peau de l'Ours" 2017 Cabernet Franc 750mL 12 MFW 602795
Domaine Guion
There are few properties in France that can boast such a great pioneering legacy in organic farming as Domaine Guion. In the 1950’s, the Guion
family established their farm in the heart of the Bourgueil appellation, a stone’s throw from the banks of the Loire River. Since it was a polycultural
estate, the family was able to live almost entirely off the land. By 1965, they began farming organically, with a holistic understanding of its effects far
ahead of their time. Since taking the reins from his father in 1990, Stéphane Guion has a put a much greater emphasis on viticulture, managing 8.5ha
of land. Quiet and curious, he is a well-respected member of the vigneron community in Bourgueil and is often consulted by other growers eager to
adopt organic farming practices. While Stéphane rarely appears at tastings and trade shows, it is clear that the extra time in the vineyards and cellars
is well spent. Situated on meticulously cultivated clay and limestone soils, the Guions’ vineyards range from 10-80 years old, with the younger vines
designated for the “Cuvée Domaine” and the older for the “Cuvée Prestige”. Stéphane prunes the buds rather than clusters to achieve a judicious
yield and hand harvests all of his fruit. In the cellar, he only employs native yeasts and allows a moderate maceration of the grapes. Once the bottles
are ready for aging, they are stored in a large cave shared with six other families that once served as a historic Resistance hideout during World War
II. Rustic, focused, and lively, with fresh acidity and minerality, the wines of Domaine Guion are known for their fine tannins, great aging potential, and
terrific price.

Domaine Guion Bourgueil "Cuvée Domaine" 2017 Cabernet Franc 750mL 12 MFW 604083
Domaine Guion Bourgueil Rosé 2017 Cabernet Franc 750mL 12 MFW 601369
Domaine Guion Bourgueil "Cuvée Prestige" 2016 Cabernet Franc 750mL 12 MFW 604082
Domaine Guion Bourgueil "Cuvée des Deux Monts" 2014 Cabernet Franc 750mL 12* MFW 577641
Mary Taylor

Mary Taylor (Sophie Siadou) Valençay Rouge 2016 Gamay/Côt/Pinot Noir 750mL 12 MTW 607401

August 2019 3
Michel Autran
Although his first official vintage wasn’t until 2013, Michel Autran is already making a name for himself as one of the top producers in Vouvray. This
didn’t just happen out of the blue though, as Michel has quietly been putting in the work behind the scenes for many years now. Michel started off as
a doctor, working in emergency medicine for nearly 20 years, but somewhere along the way the wine bug bit. Despite being in his 40s, Michel
eventually decided a career change was the only solution and he set about acquiring the necessary experience, working with and learning from some
of the top Chenin producers in the world, people like François Pinon, Vincent Carême, the Joussets, Frantz Saumon, Ludovic Chanson, and more. In
2011, he was able to purchase just under 1ha of prime vineyards in Noizay to start, and slowly expanded to 3.8ha today. Farming is completely
organic, and due to the steepness of some of the plots a horse is necessary for the vineyard work. The vines are all very old, between 50-70 years,
and all replanting is with massale selection of old vines from Pinon. Harvesting is by hand and with multiple tries to ensure the small team of workers
make the best selection in the vineyard. Fermentation begins with native yeast in stainless steel before immediately being racked off by gravity into
barrel, some new, but most 4-12 years old and coming from friends like Carême or the late Stéphane Cossais. A small amount of sulfur is used at
débourbage if necessary, otherwise the wines are raised completely sans souffre. The resulting wines have it all: purity, elegant fruit, incredible length,
richness balanced by enamel-stripping acidity, and off-the-charts minerality.

Michel Autran Vouvray "Cap à l'ouest" (Pét-Nat) 2015 Chenin Blanc 750mL 12* MFW 591941
Michel Autran Vouvray "Les Enfers Tranquilles" 2016 Chenin Blanc 750mL 12* MFW 556368
Michel Autran Vouvray "Ciel Rouge" 2016 Chenin Blanc 750mL 12* MFW 598536
Mikaël Bouges
Mikaël Bouges works a small, 8ha estate in the village of Faverolles-sur-Cher in Touraine. For years he labored on his father's estate in a neighboring
village, but after his father retired, Mikaël could not afford to buy his father’s share and was forced to look for new vineyard sites to establish his own
domaine. With the help of Catherine and Didier Barouillet of Clos Roche Blanche, Mikaël managed to acquire his current parcels of Côt, Sauvignon
Blanc, Menu Pineau, and Chenin that he farms organically. No additions except a small amount of SO2 at bottling.

Mikaël Bouges Touraine Sauvignon "La Pente de Chavigny" 2017 Sauvignon Blanc 750mL 12 MFW 593176
Mikaël Bouges Touraine Côt "Les Côts Hauts" 2015 Côt 750mL 12 MFW 593175
Loire – Centre
Georges Millérioux
Nicolas Millérioux is part of a contingent of young French vignerons who have traveled enough to see how the world's top appellations are going
retrograde – returning to the best lo-fi practices of the past – and has now brought these techniques to his family's vineyards in Sancerre at Domaine
Georges Millérioux. Located in the hamlet of Amigny, just west of the village of Sancerre and south of Chavignol, the Millérioux's have worked the land
here for three generations, eventually expanding to the 15ha they farm today. Amigny is known for its chalky soils, and 95% of the Millérioux's holdings
come from a mix of the classic limestone terroirs of the region: "Caillotes" (a hard, shallow limestone full of stones) and "Terres Blanches" (a softer
Kimmeridgian marl). Nico returned to the family domaine in 2008 and immediately stopped using herbicides and began replanting some vines using
massale selection, which almost never happens with Sauvignon Blanc. Today, the work in the vineyards is completely organic (with certification coming)
and the soils are worked manually. In the cellar, all of the wines are allowed to ferment naturally and extended lees-aging is used to enrich the wines,
which allows for minimal sulfur additions only at racking and bottling. Nico's goal is to define how Sancerre might have tasted earlier in the 20th century,
before modern vine-clone monotony and industrial practices in the vineyards and cellar, and if his early work is any indication, he will surely be leading
the charge as part of Sancerre’s new generation.

Georges Millérioux Sancerre 2017 Sauvignon Blanc 750mL 12 MFW 612668
Georges Millérioux Sancerre Rouge 2017 Pinot Noir 750mL 12 MFW 612767
Georges Millérioux Sancerre "Les Chasseignes" 2016 Sauvignon Blanc 750mL 12 MFW 612766
Vincent Grall
Since 1999, Vincent Grall has quietly been making tiny amounts of Sancerre in his garage from 3.8ha of vines, making him the second smallest
producer in the region. The production is split between two white cuvées coming from two distinct sites that are each vinified and aged differently, per
the soil type. While the sites are blended, "Cuvée Tradition" is mostly from the silex soils around the main hill of Sancerre, Le Plateau, and is done
entirely in stainless. "Le Manoir" comes mostly from Le Manoir de L’Etang where the soils are more marl and clay, and is aged in 600L barrels that
are 3-4 years old. Although not certified, the soils are worked manually and organic treatments are used. The intention is to work as naturally as
possible in both the vineyards and the cellar, but they will intervene if they risk losing their crop in bad vintages. Unlike most Sancerre producers, all
harvesting is done by hand.

Vincent Grall Sancerre "Cuvée Tradition" 2018 Sauvignon Blanc 750mL 12 MFW 611591
Vincent Grall Sancerre "Le Manoir" 2017 Sauvignon Blanc 750mL 12 MFW 546647

August 2019 4
Loire – Central France
Domaine des Pothiers
Romain Paire and family are without a doubt the reference point for the Côte Roannaise. Although technically a part of the Loire, with it's unique
granite soils this area is often considered the unofficial "11th Cru of the Beaujolais" (even though it's at least an hour drive from Brouilly, and the
Gamay used here is a particular variety called Gamay Saint-Romain, which is distinct from the Gamay in the Beaujolais). The Paires have been
farming here for over 300 years, raising Limousin cattle in addition to grapes, and are now certified organic and biodynamic. Harvesting is by hand,
only indigenous yeasts are used, and the reds undergo a classic fermentation (no carbonic) with élevage in cement or, in the case of the monopole
"Clos du Puy", in old wood. The wines can range from bright, peppery, and lively to dense, structured, and age worthy.

Domaine des Pothiers Côte Roannaise Rosé "Granit Rose" 2017 Gamay Saint-Romain 750mL 12 MFW 593150
Domaine des Pothiers Côte Roannaise "Référence" 2018 Gamay Saint-Romain 750mL 12 MFW 608464
Domaine des Pothiers Côte Roannaise "Domaine" 2017 Gamay Saint-Romain 750mL 12 MFW 596014
Domaine des Pothiers "Eclipse" VMQ Rosé (Pét-Nat) 2016 Gamay Saint-Romain 750mL 12 MFW 554243
Domaine des Pothiers Côte Roannaise "Clos du Puy" 2015 Gamay Saint-Romain 750mL 12 MFW 554244
Domaine des Pothiers Côte Roannaise "La Chapelle" 2016 Gamay Saint-Romain 750mL 12 MFW 554244
Mary Taylor

Mary Taylor (Sylvain Miniot) Saint-Pourçain Rosé 2018 Gamay 750mL 12 MTW 610055
Alsace
Marc Tempé
Based in the small town of Zellenberg (population 300), Marc Tempé unapologetically crafts some of the most nuanced, terroir-expressive wines in
Alsace. The domaine was started in 1993 when Marc and his wife, Anne-Marie, combined vineyard holdings from both of their families, forming the
8.5ha of the domaine today. Initially working as a lab technician and vineyard expert for the INAO, Marc used his experience to immediately convert
the vines to biodynamics and has been an ardent practitioner since. After harvesting by hand, the fruit is pressed off extremely slowly, which helps
keep the natural acidity much higher than many in the region. Depending on the vineyard size, quality, or grape variety, fermentation occurs in either
old foudres or Burgundy barrels, and always with native yeast. In fact, when additional barrels are needed, Marc will only buy from growers who also
work biodynamically. The wines are then allowed to find their own balance, resting on their lees in barrel for a minimum of two years (some of the
Grand Crus age for nearly four years). Not only does Marc believe this helps emphasize terroir, but it also helps him keep sulfur levels as low as
possible. At bottling, there is no fining, and filtering only if necessary

Marc Tempé "Alliance" 2014 Chasselas/Pinot Blanc/++ 750mL 12 MFW 577181
Marc Tempé Zellenberg Pinot Blanc 2014 Pinot Blanc/Auxerrois 750mL 12 MFW 558786
Marc Tempé Alsace "Roses Sauvages" 2014 Pinot Noir/Pinot Gris 750mL 12* MFW 558756
Marc Tempé Zellenberg Pinot Gris 2012 Pinot Gris 750mL 12* MFW 558756
Marc Tempé "Rodelsberg" 2012 Gewürztraminer/Pinot Gris 750mL 12* MFW 558754
Marc Tempé Riesling "Grafenreben" 2011 Riesling 750mL 12* MFW 558787
Marc Tempé Zellenberg Pinot Noir 2014 Pinot Noir 750mL 12* MFW 567143
Marc Tempé Pinot Gris "Schoenenbourg" Grand Cru 2008 Pinot Gris 750mL 12* MFW 567072

August 2019 5
Champagne – Côte des Blancs
Sanger
Sanger is the brand of the viticulture school in Avize, called Avize Viti Campus, an institution that dates back to the early 20th century when a
successful and childless wine merchant in Cramant donated his caves to education. Though Sanger was founded in 1952, the first lessons were
given at this facility in 1927, and since then, the Avize Viti Campus has trained roughly 80% of the wine professionals in Champagne. After World War
II, the students of the era saw the empty caves (empty because the school possessed no vines of its own), and decided to bring their base wines to
this facility to turn them into Champagne. Though their mission was education, they also sought to create a successful Champagne brand, believing
that funding their materials through sales – understanding the commercial aspects of the business – are crucial to a complete education. To ensure
the quality of the wines, Avize Viti Campus employs technicians and teachers who are constantly present in the vineyards and cellar. The institution
does not waver in its commitment to continuing the great traditions of Champagne by educating its students in the best manner possible, and creating
a Champagne brand of impeccable quality, wines that hold their own in hallowed company. Today, Sanger owns 5ha of their own vines in Avize
(farmed organically) and also sources fruit from 42 separate villages throughout the region. At our request, these wines have all been bottled Brut
Nature, or without dosage.

Sanger Champagne "Voyage 360" Brut Nature NV Chard/PN/Pinot Meunier 750mL 12* MFW 605783
Sanger Champagne "Voyage 360" Brut Nature NV Chard/PN/Pinot Meunier 375mL 12 MFW 572165
Sanger Champagne Grand Cru "Pères d'Origines" Brut Nature 2009 Pinot Noir/Chardonnay 750mL 12* MFW 572166
Sanger Champagne Grand Cru "Triangle Minéral" Brut Nature 2009 Chardonnay 750mL 12* MFW 572167
Champagne – Côte des Bars/Aube

Piollot
Husband and wife team Roland Piollot and Dominique Moreau farm 8.5ha of vines that have been passed down through Roland's family for
generations. If Dominique's name sounds familiar, that is because she is also the founder and winemaker of Champagne Marie Courtin, based in the
same village in the Côte des Bars, Polisot. In 1986, Roland decided to bottle the wines from the family estate himself, and since 2009, Dominique has
joined on to help work in the vineyards and cellar, converting the farming to organic and biodynamic (now certified). Roland's father was extremely
passionate about vineyard work and replanted all of his vineyards using the selection massale method, even keeping some of the old Pinot Blanc
vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay. The house style is based on crisp, refreshing champagnes that are
elegant and easy to drink.

Piollot Champagne "Come des Tallants" Zéro Dosage NV ('15) Pinot Noir 750mL 12* MFW 603372
Piollot Champagne "Colas Robin" Brut Nature NV ('13) Pinot Blanc 750mL 6 MFW 548874
Piollot Champagne "Les Protelles" Rosé Extra Brut NV ('15) Pinot Noir 750mL 6 MFW 562659
Piollot Champagne "Champs Rayés" Brut Nature NV ('12) Chardonnay 750mL 6 MFW 603371
Ruppert-Leroy
Ruppert-Leroy is an up-and-coming domaine started by the young Bénédicte Leroy, who is making some of the most exciting wines in the Aube today.
In the 1980s, the Leroy's decided to convert a clearing to vineyards when it was no longer economically viable to raise sheep on, initially selling all the
fruit to the local coop. After working with Bertrand Gautherot of Vouette et Sorbée, Bénédicte decided to quit her job as a PE teacher and take over
the domaine just as her father was getting ready to retire in 2009. She immediately converted the 4ha (not counting the garden or small pasture the
family still raises animals on) to organics and took all winemaking duties in-house, making wines inspired by her mentor. Now practicing biodynamics,
Bénédicte is focused on making wine in a method that is as simple as possible; each cuvée comes from a single vintage of a single vineyard, bottled
Brut Nature with no dosage.

Ruppert-Leroy Champagne "11, 12, 13..." Brut Nature NV Chardonnay/Pinot Noir 750mL 6 MFW 572168
Ruppert-Leroy Champagne "Fosse-Grely" Brut Nature NV ('15) Pinot Noir/Chardonnay 750mL 6 MFW 600365
Ruppert-Leroy Champagne "Les Cognaux" Brut Nature NV ('15) Pinot Noir 750mL 6 MFW 552668
Ruppert-Leroy Champagne "Martin Fontaine" Brut Nature NV ('15) Chardonnay 750mL 6 MFW 586695
Ruppert-Leroy Champagne "Papillon" Brut Nature NV ('15) Pinot Noir 750mL 6 MFW 612810
Ruppert-Leroy Champagne Rosé Brut Nature NV ('16) Pinot Noir 750mL 6 MFW 612809

August 2019 6
Burgundy – Côte de Beaune
Domaine des Rouges-Queues
Isabelle and Jean-Yves Vantey began Domaine des Rouges-Queues with 1ha of vines in the appellation of Maranges in 1998. Today, they farm 6ha of
of certified biodynamic vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. All fruit is harvested by hand and fermented spontaneously
in a combination of stainless steel and open-top wood fermenters. The wines are aged for 11-12 months in used barrel and may be bottled without
SO2 if the conditions allow. To us, these wines embody everything that we hope to represent: excellent farming, little to no intervention in the cellar,
with the resulting wines tasting pure and alive, but also possessing a sense of place and character of the vintage.

Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2016 Aligoté 1.5L 3 MFW 597999
Domaine des Rouges-Queues Coteaux Bourguignons "Celsius" 2016 Gamay 750mL 12* MFW 597998
Domaine des Rouges-Queues Hautes-Côtes de Beaune Blanc 2016 Chardonnay 750mL 12* MFW 597994
Domaine des Rouges-Queues Hautes-Côtes de Beaune Rouge 2016 Pinot Noir 750mL 12* MFW 597995
Domaine des Rouges-Queues Maranges 2016 Pinot Noir 750mL 12* MFW 597993
Domaine des Rouges-Queues Santenay 2016 Pinot Noir 750mL 12* MFW 597992
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2016 Pinot Noir 750mL 12* MFW 597997
Domaine des Rouges-Queues Maranges 1er Cru "La Fussière" 2016 Pinot Noir 750mL 12* MFW 597996
Burgundy – Mâconnais
Domaine des Gandines
Domaine des Gandines was founded by Joseph Dananchet at the beginning of the 20th century. At the time, it was a polycultural farm like most
others in the area with cows, pigs, sheep, wheat, and a couple of hectares of vines. The property slowly expanded over the years, and in 2003,
Benjamin Dananchet – the 4th Dananchet generation – joined forces with his father, Robert, slowly bringing the vineyard holdings to 13ha they farm
today while also converting to organic viticulture (certified in 2009). Since 2011, they have even begun working biodynamically, which they feel helps
retain higher natural acidities. Benjamin was recently joined by his brother, Florent, who is now assisting in the cellar. Soils are an important focus of
the Dananchets' methodology for the enhancing the vine's nutrition. The family uses no herbicides on the ground, and the soils are plowed to give air
to the microorganisms while eliminating the grass without weed killers. In order to preserve the integrity of the grapes and avoid oxidation, all grapes
are harvested by hand. Grapes are pressed whole-cluster (no destemming) and are allowed to ferment slowly with native yeast, with the only addition
being a small amount of sulfur just before bottling.

Domaine des Gandines Mâcon-Péronne 2017 Chardonnay 750mL 12 MFW 598547
Domaine des Gandines Bourgogne Rosé 2017 Pinot Noir 750mL 12 MFW 603402
Domaine des Gandines Viré-Clessé "Terroir de Clessé" 2017 Chardonnay 750mL 12 MFW 569077
Domaine des Gandines Crémant de Bourgogne NV Chardonnay 750mL 12 MFW 603403
Franche-Comté
Pascal Henriot
Historically, the Haute-Saône department of Franche-Comté, located just north of the Jura and east of the Côte d’Or, Burgundy, was an important
wine-producing region with more than 20,000ha of land under vine producing more wine than all of the Jura. Within this region, the tiny commune of
Champlitte was always considered one of the most important, highest quality areas for wine, with over 600ha of vineyards planted on the limestone
slopes at 250m elevation. Unfortunately, during the late 1800’s, disease and the phylloxera crisis decimated nearly all of this vineyard land, and then
the first World War wiped out what little remained. However, the people of Champlitte have always maintained an important wine culture, so much so
that they have held a festival for St. Vincent (the patron saint of winegrowers) every year continuously since 1612. With this spirit, the first vineyards
began to be replanted here in 1970, and the local coop was officially established in 1974. Today, Pascal Henriot remains the only independent
producer in Champlitte. After graduating from viticultural school in Beaune, Pascal returned to Champlitte in 1985, planting 6ha of vineyards divided
into three parcels home to the traditional grapes of the region: Pinot Noir and Gamay for reds, and Auxerrois, Pinot Gris, Chardonnay, and some
Gewürztraminer for whites. From the start, Pascal has always worked organically (now certified), and his parcels are surrounded by native plant
hedges and walls made from the ancient limestone soils to help encourage biodiversity. All fruit is harvested by hand, and in the cellar, Pascal takes
a natural approach using only native yeast for fermentations (Pascal tells us he, “does not have a budget for enological products,”) and adding only
a minimal amount of sulfur, and in some cases, no sulfur at all. Fermentation and aging generally occur in stainless steel or enamel tanks in an effort
to highlight the minerality and freshness from the local limestone soils. These are traditional wines from another era, and we are very lucky Pascal
has had the vision and determination to keep the viticultural history of this unique place alive.

Pascal Henriot Auxerrois IGP Franche-Comté Coteaux de Champlitte 2017 Auxerrois 750mL 12* MFW 600086
Pascal Henriot Pinot Gris et Gewürztraminer IGP Franche-Comté 2017 Pinot Gris/Gewürztraminer 750mL 12* MFW 600085
Pascal Henriot Pinot Noir IGP Franche-Comté Coteaux de Champlitte 2018 Pinot Noir 750mL 12* MFW 600084

August 2019 7
Jura
Domaine de Saint Pierre
After studying enology in Beaune and working several years at the cooperative in Pupillin, Fabrice Dodane started working at Domaine de Saint Pierre
in 1989 as manager. Fabrice took full control of the estate in 2011 after the untimely death of the former owner. The winery is based in the small town
of Mathenay and covers approximately 6ha in the Arbois and Côtes du Jura AOCs with the vines planted in limestone and marl soils. Saint Pierre
achieved organic certification in 2012, having started conversion in 2002. All wines are fermented with native yeasts either in tank or neutral barrel.
Vinifications for the reds are done without the addition of sulfur, and the whites are done flawlessly in both the traditional sous voile method, as well
as topped-up, or ouillé style. These are clean, balanced expressions of their terroir, and drink almost too easily.

Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 750mL 12 MFW 608530
Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 1.5L 6 MFW 608529
Domaine de Saint Pierre Arbois Trousseau "Le Dos d'Chat" 2016 Trousseau 750mL 12 MFW 608531
Domaine de Saint Pierre Arbois Chardonnay Savagnin (Sous Voile) 2011 Chardonnay/Savagnin 750mL 12* MFW 600430
Domaine de Saint Pierre Arbois "Château Renard" 2015 Chardonnay 750mL 12* MFW 600433
Domaine de Saint Pierre Arbois "Trois Terroirs" 2017 Chardonnay 750mL 12* MFW 608528
Domaine de Saint Pierre Arbois "Le Rouge" 2017 Pinot Noir/Poulsard 750mL 12* MFW 608532
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2016 Savagnin 750mL 12* MFW 600432
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2016 Savagnin 1.5L 6* MFW 600431
Domaine de Saint Pierre Arbois "Savagnin de Voile" 2010 Savagnin 750mL 12* MFW 600429
Domaine de Saint Pierre Arbois Vin Jaune 2008 Savagnin 620mL 6* MFW 590067
Savoie/Isère
Domaine Dupasquier
David Dupasquier is a fifth generation winemaker at this ultra-traditional domaine. He and his sister Veronique run the domaine, but their Father Noel
is still very much involved in the vineyards and in the cellar. The vineyards are located in a southwestern lobe of the Savoie close to the Rhône Valley
in the town of Aimavigne, home to the incredibly steep "Marestel" cru, the most prestigious vineyard in the area. The vines benefit from steep, sun-
drenched slopes, primarily limestone soil, and the cooling effects of Lake Bourget. David works these vineyards with a tractor and by hand – the
Marestel vines entirely by hand, as it is too steep to work with a tractor. Plowing is done once per year for every other row as David believes that the
biodiversity this leaves in the vineyard is critical for the quality of wines. Harvest is by hand and clusters are hand selected. The word “traditional”
invariably gets used when Dupasquier’s wines come up in conversation. There are many reasons for this, one being that the wines see quite a long
period of aging in old, neutral barrel and in bottle before release. In other regions, this type of regimen might not be so unusual, but it certainly is in
the Savoie, where the typical wine is fermented with added yeast and vinified quickly in stainless steel. This brings us to another aspect of the
Dupasquier’s traditionalism: all the wines are fermented with native yeast, and even in the coldest years, they don’t inoculate. The style of these
wines absolutely reflects the place, as well as the vineyard and cellar work. There’s a warmth and ripeness to the wines that calls the Rhône Valley to
mind, yet with freshness, acidity, and cut reminiscent of the Savoie.

Domaine Dupasquier Savoie Rosé 2014 Gamay/Pinot Noir 750mL 12 SM 593633
Nicolas Gonin
Located between Lyon and Grenoble, the Isère is just now gaining attention for its wines. Part of the attention is because of young growers like
Nicolas, who are seeking out and rediscovering the great, noble grapes of the past that (mostly for political and economic reasons) have been
abandoned in favor of the more well-known grapes of France. Nicolas discovered the 'cépages anciens' while working at Domaine Tempier in Bandol,
where he found a book that outlined the great old grapes of all the regions of France. Nicolas was hooked, and he now spends his weekends seeking
out old vineyards in France to find cuttings of these grapes. Nicolas currently owns part of the only 10ha of Persan that exist in the world, and will
soon make wine from grapes like Bia and Mècle de Bourgin. The vineyards are all certified organic, and fermentation and aging are exclusively in
enamel tank in order to give a true, unobstructed taste of these ancient varieties.

Nicolas Gonin Mondeuse IGP Isère-Balmes Dauphinoises 2015 Mondeuse 750mL 12 MFW 555622
Nicolas Gonin "Blanc Classique" IGP Isère-Balmes Dauphinoises 2016 Viognier/Altesse 750mL 12 MFW 602562
Nicolas Gonin Persan IGP Isère-Balmes Dauphinoises 2016 Persan 750mL 12 MFW 604824
Nicolas Gonin Verdesse IGP Isère-Balmes Dauphinoises 2016 Verdesse 750mL 12 MFW 560534
Nicolas Gonin "Méthode traditionnelle" VMQ Brut Zéro (Sparkling) NV Altesse 750mL 6 MFW 602563

August 2019 8
Beaujolais
Bernard Vallette
From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is
biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented
with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. The resulting wines are charming and
immensely drinkable in their youth, but also develop nicely with a few years of age. No additions in the cellar (including sugar) and just a touch of
SO2 at bottling.

Bernard Vallette "La Rose Gorge" VdF Rosé 2018 Gamay 750mL 12 MFW 611617
Bernard Vallette "La Rose Gorge" VdF Rosé 2018 Gamay 1.5L 6 MFW 611616
Bernard Vallette Beaujolais "Quatre Saisons" 2017 Gamay 750mL 12 MFW 602592
Bernard Vallette "Née Bulleuse" VMQ Rosé (Sparkling) NV Gamay 750mL 12 MFW 568462
Bernard Vallette "Née Bulleuse" VMQ Rosé (Sparkling) NV Gamay 1.5L 6 MFW 562442
Bernard Vallette "Nuit Blanche" VMQ Blanc (Sparkling) NV Gamay/Chardonnay/++ 750mL 12 MFW 605787
Bernard Vallette Beaujolais Blanc 2016 Chardonnay 750mL 12 MFW 591374
Bernard Vallette "Jarre" VdF Rouge 2017 Gamay 750mL 6 MFW 605786
Bernard Vallette "Nuances de Grès" VdF Blanc 2017 Chardonnay/Pinot Gris/++ 750mL 6 MFW 605785
Domaine Thillardon
Contemporary Beaujolais is rife with opportunity – overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons
have committed to such ambitious challenges as brothers Paul-Henri and Charles Thillardon, who have positioned themselves as the future of
Beaujolais' smallest, sleepiest cru, Chénas. In 2008, Paul-Henri Thillardon began making wine from 3ha of vineyards, with the conviction that Chénas
has always been unjustifiably overshadowed by Moulin-à-Vent. He has slowly added new parcels to form the 12ha he works today. From the start,
he has farmed organically, working some of the vineyards with a horse and using biodynamic treatments. In 2009, he met Fleurie winemakers and
lynchpins of the Fleurie natural winemaking scene, Jean-Louis Dutraive and Yvon Métras, who took the young Paul-Henri under their wing. Until
2015, Paul-Henri partially destemmed most cuvées and practiced a more Burgundian vinification. Starting in 2014, he decided to switch to semi-
carbonic, and then went fully cool semi-carbonic in 2015, following in the footsteps of his mentors. With the dedication and attention to detail of the
Thillardons, the future of natural Chénas is in good hands.

Domaine Thillardon Chénas "Les Carrières" 2017 Gamay 750mL 12* MFW 599826
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 750mL 12* MFW 599826
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 1.5L 6* MFW 611602
Domaine Thillardon "Petnat" VdF Rosé (Sparkling) 2018 Gamay 750mL 12* MFW 611603
Domaine Thillardon Chénas "Les Vibrations" 2017 Gamay 750mL 12* MFW 604114
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 750mL 12* MFW 604114
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 1.5L 6* MFW 611601
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 3L 1 MFW 611600
Domaine Thillardon "Là Haut" VdF Blanc 2017 Chardonnay 750mL 12* MFW 604112
Domaine Thillardon Chénas "Les Blemonts" 2017 Gamay 750mL 12* MFW 604113
Domaine Thillardon Moulin-à-Vent 2018 Gamay 750mL 12* MFW 611604
Domaine Thillardon Chénas "Chassignol" 2017 Gamay 750mL 12* MFW 599827
Roland Pignard
Hardly a newcomer to winemaking, Roland Pignard took over the family estate in 1977 and immediately turned towards organic practices. In 2004,
he and his wife Joëlle sold off most of the estate, retaining only 4.5ha to concentrate on better farming, and received organic (Ecocert) and then
biodynamic (Demeter) certification. Vineyard treatments rely on biodynamic preparations with minimal copper-sulfate, and all tilling is done by horse-
drawn implements so as to not compact the soil. Picking is done by a crew of 20 (the same pickers each year, which is very important says Roland)
and carbonic macerations are short (only 6 to 12 days depending on the cuvée) as Roland feels that long macerations can result in the development
of undesirable yeasts and bacterias, and gives wines that are too extracted. All the wines are aged in cement cuves (except one cuvée of Morgon
called "Tradition"), and no SO2 is used during fermentation or élevage, with a minimal dose added before bottling, giving a total of about 8-10mg/L.
The resulting wines have subtle, pure fruit with perfect acidity and a pronounced mineral character with graphite, stone and earthy qualities.

Roland Pignard Beaujolais-Villages 2016 Gamay 750mL 12 MFW 594598
Roland Pignard Régnié 2015 Gamay 750mL 12 MFW 605427
Roland Pignard Morgon 2015 Gamay 750mL 12 MFW 605426
Roland Pignard Morgon "Cuvée Tradition" 2015 Gamay 750mL 12 MFW 605425

August 2019 9
Rhône Valley – North
Benoît Roseau
Although Benoît grew up in the Northern Rhône and his family has a history of grape growing in other parts of Europe, he has literally created his
domaine from the ground up. From converting a sheep shelter into a cellar, to planting vineyards at the Coteau de Tupin in Côte-Rôtie and around
his family's home in Pélussin, Benoît is truly building every piece of his domaine. All of these vineyards are worked either biodynamically or
organically, and many are in process of certification. The grapes are foot-trodden, fermentation occurs with native yeast in neutral vessels (either
stainless steel or resin tanks), the wines are pressed off using an old basket press, and are raised in old 600L demi-muid barrels. The wines are
traditional in style and echo the great Northern Rhône wines of the past.

Benoît Roseau "Autour du Pigeonnier" IGP Collines Rhodaniennes 2016 Chardonnay/Roussane 750mL 12 MFW 598528
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2015 Syrah 750mL 12 MFW 611064
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2014 Syrah 1.5L 6 MFW 598527
Benoît Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 750mL 12 MFW 579559
Benoît Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 1.5L 6 MFW 579560
Benoît Roseau Saint-Péray 2015 Marsanne 750mL 6 MFW 570477
Benoît Roseau Saint-Joseph Blanc "Sur le Quartz" 2016 Marsanne 750mL 6 MFW 580602
Benoît Roseau Saint-Joseph "Cuvée Patagone" 2017 Syrah 750mL 12* MFW 604064
Benoît Roseau Saint-Joseph "Cuvée Patagone" 2017 Syrah 1.5L 6* MFW 604063
Benoît Roseau Condrieu "Le Riollement" 2016 Viognier 750mL 6 MFW 562023
Benoît Roseau Côte-Rôtie "Coteaux de Tupin" 2016 Syrah 750mL 6 MFW 604062
Benoît Roseau Côte-Rôtie "Coteaux de Tupin" 2016 Syrah 750mL 6* MFW 605016
Rhône Valley – South

Château Fontvert
Château Fontvert is located near the village of Lourmarin in the heart of the Luberon Mountains. The estate was founded in 1598 and was farmed by
the same family for over three centuries, growing vines, olives, cherries, and truffles. In the 1950's, the Monod family purchased the property and
began the process of rehabilitating the vineyards. After initially selling most of their production to the local coop, Jérôme Monod and his three sons
decided to take all winemaking duties in-house in 1999, and since 2008, the 20ha of vineyards have been certified both organic and biodynamic.
Vines are planted at the foot of the Luberon Mountain on hillside parcels giving a cooling effect to the vineyards, which, when combined with the
limestone and sandy marl soils, helps retain natural acidity. All the grapes are hand harvested, and fermentations are exclusively with native yeast.
One of the most progressive and exciting (not to mention crazy value) estates in Luberon today.

Château Fontvert Luberon "Le Roucas" Rosé 2018 Grenache/Syrah/Mourvèdre 750mL 12 MFW 611597
Château Fontvert Luberon "Les Restanques" Blanc 2017 Vermentino/Grenache Blanc 750mL 12 MFW 596048
Château Fontvert Luberon "Les Restanques" Rosé 2018 Grenache/Cinsault/Syrah/+ 750mL 12 MFW 609188
Cochonnet Luberon Rosé 2018 Grenache/Cinsault/Syrah/+ 1L 12 MFW 611639
Domaine du Chapitre
Frédéric Dorthe runs his family's 20ha of vineyards located on the right bank of the Rhône River in the picturesque town of Saint-Marcel d'Ardèche.
Due to long-standing contracts to sell most of his fruit, Fred's domaine has flown under the radar for a long time. On the bright side, this allows him
to make small amounts of honest, highly-drinkable wines from Southern Rhône grapes fermented and aged in cement with no additions except a
small amount of SO2 at bottling, and sell them for a song.

Domaine du Chapitre Côtes du Rhône Rosé 2017 Grenache/Clairette Rose/++ 750mL 12 MFW 580528
Domaine du Chapitre Côtes du Rhône Rosé 2017 Grenache/Clairette Rose/++ 1.5L 12 MFW 601365
Domaine du Chapitre "Mon Bon Plaisir" IGP Coteaux de l'Ardèche 2017 Grenache/Cinsault/Syrah 750mL 12 MFW 601364
Domaine du Chapitre "Exsultate" VdF 2017 Roussane/Muscat/++ 750mL 12 MFW 569626
Domaine du Chapitre Côtes du Rhône "N° 7" 2017 Grenache/Syrah/Counoise 750mL 12 MFW 605744
Domaine du Trapadis
The history of Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durand’s two great-grandfathers each
owning a part of the land that together forms the 23ha of the domaine today. Trapadis is derived from the word 'trapalas', which means 'hole' in the
local dialect, a reference to the underground cave and natural spring located below the vines that provides water to the surrounding hamlet near the
village of Rasteau. Helen began to produce and bottle the wines of Trapadis at the young age of 16, and since 1996, he has complete control of the
domaine. The average age of the vines is 35 years, with the oldest parcel having been planted in 1922. Farming is all organic (certified since 2010),
with some biodynamic principles applied, and much of the work in the vineyards is carried out by horse. All the fruit is carefully hand harvested and
sorted before natural fermentation and aging in the original concrete vats.

Domaine du Trapadis Rasteau "Les Cras" 2015 Grenache/Carignan/Syrah/+ 750mL 12 MFW 602212
Domaine du Trapadis Rasteau "Les Adrès" 2014 Grenache/Carignan/++ 750mL 12* MFW 553342
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2015 Grenache/Carignan 500mL 6* MFW 553343

August 2019 10
Four Tuesdays
Some people hesitate to open a great bottle of wine on a weekday. Not us! We decided that Four Tuesdays would give you a great wine for every
night of the week at a fantastic price. Our box contains the equivalent of four 750mL bottles and stays fresh for four weeks once opened. Sourcing
great wine at friendly prices requires a fair amount of time and good luck. It comes down to finding winemakers who strive for quality regardless of
the perceived potential of their wine region or appellation. They stand out from their neighbors by going far beyond what the local winemaking rules
require – better farming, lower yields, and serious, honest winemaking.

Four Tuesdays IGP Coteaux du Pont du Gard Rouge (BiB) NV Grenache/Syrah/Carignan 3L 6 MFW 604700
Mary Taylor

Mary Taylor (Pierre Vidal) Costières de Nîmes 2017 Grenache/Syrah/Mourvèdre 750mL 12 MTW 607403
Langeudoc
Le Clos des Jarres
Les Clos de Jarres is an ambitious new domaine in Minervois started by the young Vivien Hemelsdael. Vivien’s parents had originally farmed the land
here for over 25 years, selling the fruit to the local cooperative. After studying winemaking around the world and in France in Alsace, where he initially
became interested in organic farming, Vivien returned home in 2010 and immediately converted the family's 12ha of vineyards to organics (now
certified), and has even begun incorporating some biodynamic treatments and principals. Vivien is working with a range of traditional red and white
varieties, with some of the vineyards over 80 years old. The vines are planted in the foothills of the Montagne Noire (Black Mountains), where the
cooling breezes combined with the limestone subsoil of the area helps give these wines extra freshness. The grapes are all hand harvested into small
crates to help sort the fruit in the vineyard. Fermentations are all with native yeast, and the wines are not fined or filtered, with the only addition being
a minimal amount of SO2 at bottling. These are delicious wines full of life, and we are glad to see all of Vivien’s hard work paying off.

Le Clos des Jarres "Insouciance" IGP Aude 2017 Caladoc/Merlot 750mL 12 MFW 608517
Le Clos des Jarres Minervois "Abrensis" 2016 Grenache/Carignan/Syrah 750mL 12 MFW 603142
Le Clos des Jarres Minervois "EnVie" 2014 Carignan/Grenache/Syrah 750mL 12 MFW 582783
Le Clos des Jarres "Une pour 2" IGP Aude 2017 Carignan 1.5L 6 MFW 608516
Le Clos des Jarres "Origines" IGP Coteaux de Peyriac 2016 Grenache/Carignan/++ 750mL 12* MFW 601376
Mas Foulaquier
Winemaker Pierre Jéquier, a native of Switzerland and formerly an architect, created Mas Foulaquier in 1998 following an exhaustive search for his
dream wine estate. Situated in the most northerly corner of Languedoc's most northerly appellation, Pic Saint-Loup, the 8ha of existing vines were at
the time just 8 years old, but happened to be planted on some great terroir. Now, at more than 25 years of age, those vines are the source of a quite
brilliant set of wines. Pierre's wife and fellow winemaker, Blandine Chauchet, joined the team in 2003, bringing with her the ownership of a further 3ha
of 50+ year-old Grenache and Carignan in the lieu-dit of "Les Tonillières". The vines are certified organic, and since 2007, are also certified
biodynamic by Demeter. In the cellar, the wines all are raised in Foulaquier’s signature, low-intervention style – native yeasts, no filtering, and minimal
sulfur added only at bottling.

Mas Foulaquier "Violetta" IGP Pays de l'Hérault 2016 Grenache/Carignan/Merlot/++ 750mL 12 MFW 608521
Mas Foulaquier Pic Saint-Loup "L'Orphée" 2016 Grenache/Syrah 750mL 12* MFW 608522
Mas Foulaquier Pic Saint-Loup "Gran' Tonillières" 2013 Carignan/Grenache/Syrah 750mL 6 MFW 610068
Mas Foulaquier "Chouette Blanche" IGP Saint-Guilhem-le-Désert Blanc 2016 Bourboulenc/Clairette/++ 750mL 6 MFW 608520

August 2019 11
Roussillon
Domaine Laguerre
A visit to Éric Laguerre in Saint-Martin-de-Fenouillet requires steep climbs through a mountain pass up to the highest vineyards in the Roussillon at
500m. Here, the granite soils, cooler climate, very low yields, and Éric's superb organic farming produce distinctive, balanced wines with bright fruit
and firm acidities. Éric initially learned winemaking with Gérard Gauby at Domaine Gauby and Le Soula, where he also developed a love for organic
and biodynamic viticulture. In 1999, Éric took over the family domaine and immediately began incorporating what he had learned; yields were
reduced dramatically to favor quality over quantity, all chemicals in the vineyards were eliminated (eventually achieving organic certification by
Ecocert), and some biodynamic practices were even incorporated, such as pruning and plowing according to the phases of the moon. The Laguerres
farm a total of 40ha high up in the foothills of the Pyrénées, although much is left to native grasses and flowers, including a flowering bush called
'Ciste' (which the top wines are named after) that helps contribute to biodiversity and wind protection. All fruit is harvested by hand and vinifications
are exclusively with native yeast, yielding a set of wines that are unique in their ability to combine concentration and texture of fruit with balance and
freshness from the granitic minerality.

Domaine Laguerre Côtes du Roussillon Blanc "Eos" 2017 Grenache Blanc/Maccabeu 750mL 12 MFW 605789
Domaine Laguerre Côtes du Roussillon Rouge "Eos" 2017 Grenache/Syrah 750mL 12 MFW 605788
Domaine Laguerre Côtes du Roussillon Rouge "Le Ciste" 2015 Grenache/Syrah/Carignan/+ 750mL 12 MFW 594625
Domaine Laguerre Côtes du Roussillon Blanc "Le Ciste" 2016 Rolle/Grenache Blanc/++ 750mL 12 MFW 594624
Bordeaux – Côtes de Bourg

Château La Grolet
Jean-Luc and Catherine Hubert are the fifth generation in Catherine's family to own and operate Château Peybonhomme-Les Tours in the Côtes de
Blaye. In 1997, they were able to add to their holdings by purchasing Château La Grolet in the Côtes de Bourg, located in the northern right bank of
Bordeaux. Joined by their son, Guillaume, and daughter, Rachel, they farm the estate and make the wines themselves, and represent the largest
certified Biodynamic estate in the region. Their great work in the vineyard is complemented by experienced natural winemaking in the cellar to
produce a range of wines with earthy complexity and depth that represent some of the finest values in Bordeaux today.

Château La Grolet 2016 Merlot/CS/CF/Malbec 750mL 12 MFW 537403
Château La Grolet 2017 Merlot/CS/CF/Malbec 750mL 12 MFW 607281
Bordeaux – Blaye/Côtes de Blaye

Château Peybonhomme-Les Tours
Jean-Luc and Catherine Hubert are the fifth generation in Catherine's family to own and operate Château Peybonhomme-Les Tours in the northern
right bank of Bordeaux. Now joined by their son, Guillaume, and daughter, Rachel, they farm the estate and make the wines themselves, and
represent the largest certified Biodynamic estate in the region. Their great work in the vineyard is complemented by experienced natural winemaking
in the cellar to produce a range of wines with earthy complexity and depth that represent some of the finest values in Bordeaux today.

Château Peybonhomme-Les Tours 2016 Merlot/Cab Franc/Malbec 750mL 12 MFW 610036
Château Peybonhomme-Les Tours "L'Amour du Risque" Rosé (Pét-Nat) 2018 Cabernet Franc 750mL 12 MFW 610034
Château Peybonhomme-Les Tours "Le Blanc Bonhomme" 2017 Sauvignon Blanc/Sémillon 750mL 12 MFW 598501
Château Peybonhomme-Les Tours "Quintessence de Peybonhomme" 2016 Merlot/Malbec 750mL 12* MFW 610035
Château Peybonhomme-Les Tours "Energies" 2015 Merlot/Malbec/Cab Sauv 750mL 12* MFW 588679
Château Peybonhomme-Les Tours "Blanc de Noir" VdF Blanc 2017 Cabernet Franc/Merlot 750mL 12 MFW 598502
Bordeaux – Entre-Deux-Mers
Mary Taylor

Mary Taylor (Jean-Marc Barthez) Bordeaux Blanc 2018 Sauvignon Blanc/Sémillon 750mL 12 MTW 607405
Mary Taylor (Jean-Marc Barthez) Bordeaux Rouge 2015 Merlot/Cab Franc/Cab Sauv 750mL 12 MTW 607404

August 2019 12
Southwest
Château La Colombière
Diane and Philippe Cauvin run Château La Colombière in the Fronton AOP of southwest France. After taking over the family domaine in 2005, the
Cauvins have worked tremendously hard to get the vineyards to where they are today and continue to work in a natural direction, favoring quality over
quantity (a rarity in this area). There are a total of 13ha of vines farmed organically (Ecocert certified), and they have even worked biodynamically
since 2010. Most of the plantings are of the local Négrette grape, but there is also some Gamay, Malbec, and Syrah, plus a white grape that is
technically not yet allowed to appear on a label, called Bouysselet. All of the wines come from 15-55 year old vines and ferment in cement or stainless
with no additions other than SO2 at bottling. Always experimenting, the Cauvins have even begun making a pét-nat rosé from Négrette!

Château La Colombière Fronton "Vinum" 2016 Négrette 750mL 12 MFW 596080
Château La Colombière Fronton "Vinum" 2018 Négrette 750mL 12 MFW 611141
Château La Colombière "Les Jacquaires" VdF Blanc 2017 Chenin/SB/Bouysselet 750mL 12 MFW 599852
Château La Colombière Fronton Rosé "Colombulle" (Pét-Nat) 2018 Négrette 750mL 12 MFW 611140
Château La Colombière Fronton "Coste Rouge" 2015 Négrette 750mL 12 MFW 596079
Château La Colombière "Le Grand B." VdF Blanc 2016 Bouysselet 750mL 12 MFW 599853
Domaine Séailles
Domaine Séailles is one of the pioneers of organic viticulture in the Côtes de Gascogne region of Southwest France. A family-owned estate since
1961, Séailles is now run by Jean Labérenne, who lead the domaine to Ecocert organic certification in 1997, swearing off all chemical fertilizers,
herbicides, insecticides, and synthetic chemical products. Located in the town of Ténarèze, which is unique in the region for its limestone soils, Jean
farms a total of 25ha of hillside vineyards with help the of Julien Lanclet and Laurent Lefèvre, even saving 2ha of vines to make the traditional spirit
of the region, Armagnac. Both native yeast fermented, the reds are aged in cement tank, while the whites are all done in stainless.

Domaine Séailles "Cubik" IGP Côtes de Gascogne 2016 Merlot/Cabernet Sauvignon 750mL 12 MFW 558013
Domaine Séailles "Presto" IGP Côtes de Gascogne 2018 Sauv Blanc/Sauvignon Gris 750mL 12 MFW 558008
Elian Da Ros
Historically, the region around Marmande has been more famous for tomatoes than for wine, but Elian Da Ros might change all that. Returning to
his native town of Cocumont in 1998, Elian constructed a simple winery and took the daring step of being the first winemaker to produce and bottle
his own wine under the Côtes du Marmandais AOP. Crafting superb, biodynamic wines from Bordeaux varieties as well as the local Abouriou,
Elian is one of those French vignerons that is universally respected by just about every other vigneron you talk with, regardless of their views on
agriculture and winemaking. These are some of the purest expressions of the limestone and gravel soils of the region, and display tremendous
elegance and finesse, even when working with grape varieties more famous for their masculinity and strength.

Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2016 Abouriou/Cab Franc/Merlot 750mL 12 MFW 598524
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2016 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 598523
Elian Da Ros Côtes du Marmandais "Outre Rouge" 2015 Abouriou/Malbec/CF/Syrah 750mL 12 MFW 601218
Elian Da Ros Côtes du Marmandais Abouriou 2016 Abouriou/Merlot 750mL 12 MFW 598522
Elian Da Ros Côtes du Marmandais "Le vignoble d'Élian" 2015 Cab Franc/Merlot/Syrah 750mL 12* MFW 598521
Elian Da Ros Côtes du Marmandais "Chante Coucou" 2014 Merlot/CS/Malbec/Syrah 750mL 12* MFW 598526
Elian Da Ros Côtes du Marmandais "Coucou Blanc" 2016 Sauv Blanc/Sémillon/++ 750mL 12* MFW 598525
Elian Da Ros Côtes du Marmandais "Clos Baquey" 2013 CF/Merlot/Abouriou/CS 750mL 6 MFW 598586
Guirardel
After working as engineers in the semiconductor industry for over 15 years, Françoise Casaubieilh (the eldest daughter of Anne-Marie Guirardel) and
her husband, Pierre Coulomb, were both fed up and looking for a change. In August of 2008, just as Françoise’s father was ready to retire from a life
working in the vineyards around the family’s home in Jurançon, Françoise and Pierre decided to return to the property, becoming the 15th generation
of the Guirardel family to make wine from this special vineyard. Neither had any experience with winemaking, but Françoise had just graduated from
an agricultural course at the local university, and Pierre would later go on to work with the Plageoles family in Gaillac, and still frequently calls on his
good friend Richard Leroy for advice. Françoise and Pierre immediately stopped using chemicals in the vines, and would eventually file for organic
certification in 2012 (which they were granted in 2015). They are also working closely with a doctor interested in energy, aligning their winery to the
lines of the “sacred network” and using their own essential oils and herbal infusions in the vineyard in place of treatments (even organic ones). The
4.5ha of vines are planted predominately to Petit Manseng (75%) with some Gros Manseng (25%) and slope steeply due south towards the Pyrénées.
The vines are 20 years old on average with very low yields (12-25 hL/ha) thanks to excellent farming and the poor clay-limestone soils with lots of
stones and glacial deposits from the ice age. Grapes are harvested by hand in successive passes from October through December, with each parcel
kept separate. Natural fermentations occur in 10 year-old, traditional 400L barrels, although they are also experimenting with some 700L barrels,
acacia barrels, and even amphora for their dry wine. In 2011, Pierre made his first trials with a no SO2 added dry wine from late harvest grapes, and
continues to refine his technique as he gains more experience, releasing wines with as little added sulfur as possible. These wines are the
continuation of an incredible family tradition and represent a throwback to Jurançon’s past that is sadly becoming more and more rare.

Guirardel "Bi dé Casau" VdF 2012 Petit/Gros Manseng 750mL 12* MFW 581524
Guirardel "Le Sec" VdF 2014 Petit/Gros Manseng 750mL 12* MFW 598504
Guirardel Jurançon "Marrote" 2012 Petit Manseng 750mL 12* MFW 581526

August 2019 13
Mary Taylor

Mary Taylor (Cristophe Avi) Buzet Rouge 2015 Merlot/Cabernet Sauvignon 750mL 12 MTW 613219
Germany
Mosel
Hild
You’ve probably never heard of the “upper Mosel". I really hadn’t either, aside from mildly derogatory remarks made in passing. Some of this derision
is probably deserved: the upper Mosel has had a long tradition of selling grapes en masse to cooperatives interested in high yields, irrespective of
quality. However, this is also a fascinating place, a vision of the Mosel that has nothing to do with Riesling or slate. Here we find limestone (this is the
beginning of the Paris Basin, the geological reality that informs places like Chablis and Sancerre) and a winemaking culture based on one of Europe’s
oldest grapes: Elbling. Matthias Hild farms 5ha in the upper Mosel doing something that makes almost zero financial sense: saving old, terraced
parcels of Elbling. In this area, however, it’s important to understand Elbling is something of a religion. It’s a culture, a regional dialect that is spoken
through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. Even at its best, Elbling is not a grape of “greatness” as much as it is a
grape of refreshment and honesty and conviviality. The comparisons are plenty, though none of them are quite right: If Riesling is Pinot Noir, then
Elbling is Gamay. If Riesling is Chenin Blanc, then Elbling is Muscadet. You get the idea. The joy of Elbling is its raucous acidity, the vigor and energy,
the fact that it is so low in alcohol you could probably drink a bottle and still operate heavy machinery.

Hild Mosel Elbling Trocken 2017 Elbling 750mL 12 VB 600168
Julian Haart
Although Julian has the resume most people can only dream of (he has studied with Egon Müller, Klaus Peter Keller and Werner Schönleber; that's
like the German wine equivalent of learning to draw under Picasso, da Vinci, and Ingres), the fact is that this resume is an easy, glossy headline that
simplifies a much more complicated story. We have met few more serious, more thoughtful and detail-oriented growers. There is so much talent here
and Julian is relentless. He will be a very, very important grower. Starting with a microscopic 0.25ha plot of terraced vines in the famous Goldtröpchen
vineyard, Julian has finally bought a few more parcels and is renting some serious parcels from his uncle. The overall style is clearly a type of Mosel-
hommage to Keller. The wines showcase a glossy, super-pure fruit that shrieks across the palate with a pushing, sharply delineated acidity.
Pulverized slate, polished to a fine dust, coats everything. The hierarchy at Haart is based on Burgundy. There is the appellation-level "Moselle”
(read: Bourgogne) and the village-level Piesporter. For vintage 2013, we fell in love with a Fuder and bought it – thus we have 1,000 liters of a wine
that is floral, saline and smokin’. This is the aptly-named “1,000L”.

Julian Haart Mosel Riesling "1,000L" 2018 Riesling 750mL 12 VB 610628
Stein
While Ulli Stein’s wines are not widely known in the U.S., he has nothing less than a fanatical following in Europe. He could likely sell every last bottle
to his friends in Germany alone, yet there are places of some importance, like Noma in Copenhagen, that put in sizable orders for Stein wine. He
farms meaningful parcels of land that have a few important things in common: They are not easy to work. They are commercially unknown. And,
most importantly, Ulli loves them. In fact, Stein is more than a winemaker – he is a passionate advocate for the traditional, steep, slate vineyards
of the Mosel. In 2010, Ulli published a manifesto warning of the threats to the region’s 2000 years old viticultural tradition. Winemaking with Ulli is
refreshingly light on “style,” instead focusing on what the vineyards say to him. Certainly there is a focus on wines that are dry; lightness and zip are
more important than gobs of fruit. Complexity is good, but not at the expense of the whole – better to be simple and well done than overdone and,
well, a mess. Cut is more important than size.

Stein Mosel Rosé Trocken 2018 Pinot Noir/Cab Sauv/Merlot 750mL 12 VB 607440
Stein Mosel Rosé Trocken 2018 Pinot Noir/Cab Sauv/Merlot 1.5L 6 VB 607442
Stein Mosel "Rosé Secco" (Sparkling) 2018 Pinot Noir/Cab Sauv/Merlot 750mL 12* VB 607441

August 2019 14
Weiser-Künstler
Konstantin Weiser and Alexandra Künstler are as soulful as the vineyards they farm; this is a micro-estate with only 3ha under vine. Konstantin
and Alexandra do everything here, working in the vineyards daily. Situated in Traben-Trarbach, many of their vineyards fell into obscurity in the
latter half of the 20th century, which is not necessarily a bad thing. The fact is that these vines have not seen the “modernization” that many sites
in the Mosel have, which means these cliff-vineyards still have their jutting, ladder-like terraces. On these terraces, they have a high density of
very old, un-grafted vines. Weiser-Künstler makes wines exceptional Prädikat wines, but they also make dry wines – dainty angels carved from
mineral and slate that feel like porcelain in their weight and purity. As of 2015, they are moving towards complete organic certification.

Weiser-Künstler Mosel Riesling Feinherb 2016 Riesling 750mL 12 VB 581814
Saar
Hofgut Falkenstein
The Weber family farms about 8ha of mainly old Riesling vines — over 40% ungrafted — in a side valley of the Saar, known as Tälchen (“little valley”).
In 1985, Erich Weber and his wife, Marita, built up the property of the then-dilapidated Falkensteinerhof (established in 1901) from scratch. All the
Riesling grapes are hand-harvested and the whole grapes are gently pressed in a pneumatic press for two to three hours. The musts are left
overnight to settle naturally and are vinified with ambient yeasts exclusively in old oak 1,000-liter Fuder casks. Their top vineyard sites are located on
various south-facing hillsides of primarily gray slate with some quartz, including the once highly prized sites of Niedermenniger Herrenberg,
Niedermenniger Sonnenberg, Krettnacher Euchariusberg, and Krettnacher Altenberg. The father-and-son team of Erich and Johannes Weber don’t
use herbicides and believe in low yields (one flat cane per vine) to produce an array of green-tinted, light-bodied, high-acid, unchaptalized dry
(trocken), off-dry (feinherb), and sweet Saar wines — all of which are cask-by-cask bottlings.

Hofgut Falkenstein Niedermenniger Herrenberg Kabinett Trocken (1) 2017 Riesling 750mL 12 MFW 598486
Hofgut Falkenstein Niedermenniger Sonnenberg Kabinett Trocken 2017 Riesling 750mL 12 MFW 598484
Hofgut Falkenstein Niedermenniger Herrenberg Kabinett Feinherb (11) 2017 Riesling 750mL 12 MFW 598493
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett 2017 Riesling 750mL 12 MFW 598491
Hofgut Falkenstein Krettnacher Altenberg Spätlese Trocken 2017 Riesling 750mL 12 MFW 598494
Hofgut Falkenstein Niedermenniger Herrenberg Weißburgunder 2017 Weißburgunder 750mL 12 MFW 598481
Hofgut Falkenstein Niedermenniger Herrenberg Red Wine Trocken 2016 Spätburgunder 750mL 12 MFW 598482
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (3) 2017 Riesling 750mL 12 MFW 598492
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (15) 2017 Riesling 1.5L 6 MFW 584439
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett "Alte Reben" 2017 Riesling 750mL 12* MFW 598487
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (6) 2017 Riesling 750mL 12* MFW 598488
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (14) 2017 Riesling 750mL 12* MFW 598489
Hofgut Falkenstein Krettnacher Ober Schäfershaus Spätlese Trocken 2017 Riesling 750mL 12* MFW 598490
Hofgut Falkenstein Krettnacher Euchariusberg Auslese 2017 Riesling 750mL 12* MFW 598485
Hofgut Falkenstein Saar Riesling Sekt Brut 2016 Riesling 750mL 12* MFW 598483
Peter Lauer
Over the last few years, Florian Lauer, proprietor of Peter Lauer in the Saar, has gone from relatively unknown, to wine geek darling, to cult classic, to
finally, an established, blue-chip estate. Florian’s general style is exactly the opposite of his famous Saar neighbors Egon Müller and Hanno Zilliken.
At Lauer, the focus is on dry-tasting Rieslings as opposed to the residual sugar, Prädikat wines (Kabinett, Spätlese, Auslese) of the latter two.
Employing natural-yeast fermentations, Lauer’s wines find their own balance. They tend to be more textural, deeper and more masculine, yet the
hallmarks of the Saar are there: purity, precision, rigor, mineral. Florian’s main playground is the breathtaking hillside of the Ayler Kupp. Though the
many vineyards of this mountain were unified (obliterated?) under the single name "Kupp" with the 1971 German wine law, it has been Florian’s life’s
work to keep the old vineyard names alive. Lauer bottles based on "fass", or cask, numbers that are often aligned with these pre-1971 vineyard
names. However, one shouldn’t take the fass numbers too seriously; they are based on the parcels that historically went into these fass and the style
of wine they most often produced. One example, "Fass 6 – Senior", is based on a selection that Florian’s grandfather made every year for his
personal consumption. On this barrel, he would write "Senior", and according to Florian, nine times out of ten, his grandfather would pick Fass 6,
which held wine sourced from the western-most region of the Kupp. Thus, today, the wine from this parcel is called "Fass 6 – Senior". In any case, the
results are undeniable: intensity without weight, grandiosity without size, clarity, and cut.

Peter Lauer Saar Riesling "Barrel X" 2018 Riesling 750mL 12 VB 609781
Peter Lauer Ayler Riesling Faß 6 "Senior" 2018 Riesling 750mL 12* VB 601356
Peter Lauer Ayler Riesling Faß 2 Extra Trocken 2017 Riesling 750mL 12* VB 601355
Peter Lauer Ayler Kupp Riesling Kabinett Faß 8 2018 Riesling 750mL 12* VB 601354
Peter Lauer Saar Riesling Faß 12 "Unterstenberg" 2017 Riesling 750mL 12* VB 601353
Peter Lauer Saar Riesling Faß 9 "Kern" 2017 Riesling 750mL 12* VB 601352

August 2019 15
Rheingau
J.B. Becker
These wines taste like nothing else coming out of the Rheingau (or most anywhere for that matter) and Hans-Josef Becker just doesn’t give a fuck.
We struggled with a more elegant way of introducing this estate, some poignant lines describing the dirty-fingered, weathered-skin, mess-of-a-tasting-
room aesthetic of J.B. Becker. But at the heart of the matter, "HaJo", as his friends call him, will get up in the morning, go into his vineyards, and make
the kinds of wines he wants to make. And that’s about it. They are unflaggingly honest and present a vocabulary that few white wines can match: dried
earth and rocks, herbs, something vaguely subterranean, a savory, briny, smoky atmosphere that slowly reveals fine layers of bright citrus. They flaunt
a rather prominent acidity that recalls the more nervy wines of the Mosel, Saar, and Ruwer, though there is a weight, a density that speaks of the
Rheingau. They seem to have more to do with great, aged Chablis than with what we often think of as German Riesling. If there is any grand system
here, it is inscrutable. Consider, on the one hand, that Becker (and his father before him) has worked the vineyards organically for many, many years
(they finally became certified in 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Becker believes
the Rheingau has been particularly devastated by the decades of commercial agriculture; he says it took him many years to bring back to life a
healthy, diverse population of yeasts in the vineyards and the cellars. Thus, he is a strong advocate of wild yeast fermentations. This practice puts the
graying, wild statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On
the other hand, since vintage 2003, Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker
prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc).
Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. Even with these very long
élevages, Becker seems to release wines willy-nilly – he keeps older vintages around because, in a way, the wines demand it. The wines all have
enormous aging potential, but even a couple of years in bottle unlocks their soul. These are Rieslings that make no concessions to modernity or to
fashion and are defiantly old school. They are living fossils, the likes of which we may never see again.

J.B. Becker Wallufer Oberberg Müller-Thurgau Kabinett Trocken 2016 Müller-Thurgau 750mL 12* VB 599988
J.B. Becker Wallufer Berg Bildstock Riesling Kabinett 2016 Riesling 750mL 12* VB 599987
J.B. Becker Wallufer Oberberg Riesling Kabinett Halbtrocken 2016 Riesling 750mL 12* VB 599986
J.B. Becker Wallufer Walkenberg Riesling Kabinett Trocken 2016 Riesling 750mL 12* VB 599985
J.B. Becker Wallufer Walkenberg Riesling Kabinett Trocken 2008 Riesling 750mL 12* VB 602786
J.B. Becker Wallufer Oberberg Riesling Spätlese Halbtrocken 2016 Riesling 750mL 12* VB 599984
J.B. Becker Wallufer Walkenberg Riesling Spätlese Trocken 2016 Riesling 750mL 12* VB 599982
J.B. Becker Wallufer Walkenberg Riesling Spätlese Trocken Alte Reben 2016 Riesling 750mL 12* VB 599983
J.B. Becker Wallufer Berg Bildstock Riesling Spätlese Trocken 2000 Riesling 750mL 12* VB 602784
J.B. Becker Wallufer Berg Bildstock Riesling Spätlese Trocken 1990 Riesling 750mL 12* VB 602785
Rheinhessen
Seehof
The Rheinhessen has seen a rebirth the likes of which could not be fathomed even just ten years ago. This horrid, flat farmland and birthplace of
"Liebfraumilch", so it turns out, can produce world-class Riesling. Klaus Peter Keller has proven this point with emphasis. If there is a downside to this
glory, it is the creeping influence of the international wine press. For the 30-second taste test and the ever important score, fireworks always win. This
means young producers trying to make names for themselves focus on concentration, weight, density, power. Florian Fauth, the young winemaker at
his family estate, is the counterpoint to this trend. His wines eschew weight for fineness, power for clarity, fireworks for whispers; Florian has clearly
spoken quite a bit with his friend and brother-in-law Klaus Peter Keller. For the wines of the Rheinhessen, the key is limestone. This is what gives the
wines their glycerin-induced sexiness, but is also what gives them the flair of acidity, a presence strong enough to counter the lavish extract and to
keep the wines from feeling gooey or too heavy. At the moment Florian at Seehof is making some of the most charming and compelling Rheinhessen
wines around. The wines, both the dry and off-dry, are crystalline and pure with buoyant fruit and plenty of energy. For the money, you just can’t find
anything better.

Seehof Rheinhessen Riesling Kabinett "Elektrisch" 2018 Riesling 750mL 12 VB 609807
Pfalz
Brand
Young brothers Daniel and Jonas Brand (both in their twenties) recently took over their family’s century-old estate, and are quickly breathing new life
into this former workhorse of the Northern Pfalz. The kids are smart, eager, and dialed into the growing natural wine scene both in Germany and in
neighboring France. They’re just starting to make waves –– converting all their viticulture to organic (certified as of 2015) and are experimenting like
crazy in the cellar. They have a pét-nat that’s so popular it sells out before they’ve even made it, and they make the best organic, entry-level liters of
dry Riesling and Weissburgunder you’ll ever find. The Nordpfalz borders the Rheinessen (their village is closer to Keller’s than to anybody famous in
the Pfalz), and that airy but firm sensibility informs these bright and mineral-laden wines.

Brand Pfalz Weissburgunder 2018 Weissburgunder 1L 12 VB 612801
Brand Pfalz Riesling Feinherb 2017 Riesling 1L 12 VB 602167
Brand Pfalz Riesling Trocken 2017 Riesling 1L 12 VB 606703
Brand Pfalz "Unholy Alliance" 2017 Chardonnay/Riesling 750mL 12 VB 600131
Brand Pfalz "Wilder Satz Pur" 2017 Müller-Thurgau/Silvaner/++ 750mL 12 VB 600007

August 2019 16
Franken
Vetter
Stefan Vetter is f-ing punk rock. He has done nothing that has even the slightest commercial logic to it. His old friend Andreas Adam (of the celebrated
Mosel estate A.J. Adam) must shake his head, watching Stefan, like a wild hermit, run himself up into the terraced vineyards of Franconia. Yet from a
scant few hectares of old terraced vineyards, Stefan is redefining what Sylvaner can be. These are quite simply the greatest Sylvaners I’ve ever
tasted, from anywhere, ever. Stefan is at the forefront of the natural wine movement in Germany. As such, he farms both organically and
biodynamically, working only old vines in steep, terraced sites. Pressing is done gently and can take four to six hours. The juice may see a short bit of
skin contact, but for the most part it is just moved directly into old barrels. Stefan has bought 300 and 600-liter barrels from Stockinger. During the
élevage, the wine is topped off but that’s about it. The wines are bottled without fining or filtering.

Vetter Franken Müller-Thurgau 2017 Müller-Thurgau 750mL 12 VB 606739
Vetter Franken Sylvaner 2017 Sylvaner 750mL 12* VB 606740
Baden
Enderle & Moll
Enderle & Moll is really just two guys, a tiny cellar, a few hectares of old vines, and a hell of a lot of buzz – even Jancis Robinson has called them
“cult". Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. Most of their Pinot comes from two sites: one with
25-45 years old vines planted in colored sandstone (Buntsandstein), and one other miniscule plot (0.045ha total) from four tiny terraces, home to 60
years old vines (the oldest in the region) planted in shell limestone (Muschelkalk). All work in the vineyard is done by hand, yields are low, and
vineyard work is organic/biodynamic. Walking through the vineyard, it is easy to see where the Enderle & Moll plots begin and end, so clear is the
vitality of their vines and soil. Sven and Florian are hands-off in the cellar and it shows in the wines. Parcels are vinified separately, with one-third
whole clusters. Grapes are crushed in an old wooden basket press and then go into secondhand Burgundian barrels (mostly from Domaine Dujac).
Bottling, like everything else, is done by hand, and there is no fining or filtration. Because they don’t care for the quality criteria for Pinots in Baden,
they’ve decided to declassify their Pinot Noir as a Tafelwein, which legally disallows them from putting vineyard names on the label. Florian thinks it
foolish to automatically equate higher ripeness levels with better quality and that doing so often leads to overripe, high-alcohol wines with lots of
extract and a shortage of acidity and delicacy. These are delicious Pinots (to say nothing of their Müller-Thurgau, which is likely the best version of
that grape you will ever taste) of enormous integrity, made with undeniable passion and point of view. Also, Sven Enderle has the best facial hair in
the wine business with the possible exception of Jo Landron. Silly-limited production.

Enderle & Moll Müller-Thurgau "Müller" 2017 Müller-Thurgau 750mL 12 VB 558510
Enderle & Moll "Weiß & Grau" 2017 Weiß/Grauburgunder 750mL 12 VB 558510
Enderle & Moll Pinot Noir "Liason" 2017 Pinot Noir 750mL 12* VB 606732
Shelter Winery
Hans-Bert Espe and Silke Wolf farm roughly 5ha in the not-so-famous region of Baden. Let’s go ahead and equate not-so-famous with not-so-ripe
and we get, immediately, a sense of the philosophy here. There are lots of words we would use to describe the bulldozer-Pinots we’ve tasted from
Baden over the years; delicacy would not be one of them. Until we tasted with Hans-Bert and Silke. This husband-and-wife team has spent the last
decade in the nooks and crannies of the wine-geek world, slowly building a reputation for pristine, delicate Pinot Noirs from Baden (there, we’ve used
the word). You might call them understated, though the rather petite structure and lively animation of the wines gives way to a mid-palate that is
awash with sweet perfumed fruit, transparent and mineral. In style, sensibility and size, they remind us quite a bit of Weiser-Künstler in the Mosel
(indeed they are all friends) – except this is Pinot Noir, from Baden. You may have to remind yourself of this when you’re tasting the wines.

Shelter Winery Baden Pinot Noir "Lovely Lilly" 2017 Pinot Noir 750mL 12 VB 609808
Württemberg
Weingut Beurer
A one time European BMX champion running a small garagiste estate in Württemberg, at the farthest southern end of Germany, Jochen Beurer could
hardly be farther removed from the staid, landed traditions of his more Northern neighbors. His dry, terroir saturated wines from a variety of Jurassic
and Triassic soils on the hills around Kernen im Remstal have similarly little in common with historical conceptions of "German Riesling". These are,
first and foremost, "Swabian" wines, steeped in the traditions of a region that has long remained outside the national mainstream. The Beurer family
have farmed their land just outside of Stuttgart for generations, growing fruit and making wine that typically ended up in the bottles of the local coop.
Then, in 1997, Jochen, his wife, Marion, and father, Sigfried, set out on their own, making and bottling the wine for themselves. In 2003, Jochen
started experimenting with organic viticulture and spontaneous fermentations, converting fully to biodynamics over the next few years (now certified
by Demeter). Today, we can think of no other winemaker whose wines speak of the soil – a mixture of ancient lime and sandstones, and the ancient
Keuper soils beneath them – as much as Jochen’s do. Respect for nature and patience are reflected everywhere: in cool years, Jochen is inevitably
the last to pick, successive tries are the norm, and spontaneous fermentations follow their own course, usually including malolactic. Élevages are
similarly slow and careful, with wines being committed to bottle only when Jochen feels that the time is exactly right. The results are singular: a range
of completely unforced yet strikingly intense wines that are long, structured, and saturated in Swabian minerality.

Weingut Beurer Württemberg "Rotgut" 2017 Portugieser/Dornfelder/++ 750mL 12 VB 602187
Weingut Beurer Württemberg Trollinger Trocken 2016 Trollinger 750mL 12 VB 602186
Weingut Beurer Württemberg Rosé Trocken 2018 Trollinger/Portugieser/++ 1.5L 6 VB 607450

August 2019 17
Austria
Niederösterreich – Weinviertel
Weingut Martinshof
“Innovation, stubbornness and a bit of madness.” This, according to Michael Martin, the young wine making dynamo of Weingut Martinshof, is the
secret to his success. The trend to buck conservative thought was started even by his great grandfather, who insisted on growing Burgundian
grapes in the 13ha of vineyards many years before they were popular in Austria. The Martin family has owned and operated the Heuriger “Zum
Martin Sepp” for generations and it still remains one of the most popular wine taverns of Vienna’s Grinzing district. As Michael took over the
winemaking in the late '80s, it was his desire to bring the Martinshof name back from quantity to quality. “Food friendly” is the first thought that
comes to mind when sipping any of the Martinshof wines; whether light and elegant or rich and structured, all of Michael’s wines scream for food.

Weingut Martinshof Grüner Veltliner "Zum Martin Sepp" 2018 Grüner Veltliner 1L 12 CH 601402
Weingut Martinshof Grüner Veltliner "Zum Martin Sepp" (Keg) 2018 Grüner Veltliner 20L 1 CH 542547
Weingut Martinshof Zweigelt Rosé "Zum Martin Sepp" 2017 Zweigelt 1L 12 CH 542545
Weingut Martinshof Zweigelt "Zum Martin Sepp" 2017 Zweigelt 1L 12 CH 601401
Niederösterreich – Kremstal
Weingut Müller-Grossmann
At the foot of Göttweig Mountain in the traditional winegrowing region Kremstal, the mother/daughter team of Helma and Marlies Müller-
Grossmann sustainably farm 10ha of vineyards. Focusing nearly exclusively on white wines, Müller-Grossmann lets the gravelly, loess soils do the
talking, choosing to bottle their wines by vineyard site. Everything is harvested by hand, and the same desire to express the unique characteristics
of their vineyards follows through to the cellar, where Müller-Grossman takes a traditional, hands-off approach. Helma and Marlies are even part of
an organization called "11 Frauen & Ihre Weine", a group of eleven female winemakers in Austria, banded together to support each other.

Weingut Müller-Grossmann Kremstal "Rosé vom Zweigelt" 2018 Zweigelt 750mL 12 CH 610054
Weingut Müller-Grossmann Kremstal Grüner Veltliner "Großer Satz" 2017 Grüner Veltliner 750mL 12 CH 601967
Weingut Müller-Grossmann Kremstal Riesling "Steiner Point" 2017 Riesling 750mL 12 CH 601370
Burgenland – Leithaberg
Tinhof
After studying wine in Vienna, Montpelier, and a stint at the legendary Mas de Daumas-Gassac in Southern France, Erwin Tinhof has returned to
farm the 14ha of vineyards on the slopes of the Leitha Mountains that have been passed down through his family for 11 generations. Farming
organically since 2008 (certification came in 2012), Erwin carefully dry-farms the estate, which is home to vines that are up to 50 years old. There
is no use of insecticides, herbicides, or artificial fertilizers, and after hand harvesting the grapes, the wines are all made with minimal intervention
in the cellar.

Tinhof Burgenland "BioNoir" 2015 Zweigelt/Blaufränkisch/++ 750mL 12 CH 605781
Tinhof Burgenland Neuburger 2017 Neuburger 750mL 12 CH 605782
Tinhof Burgenland Aperitiv NV Weißburgunder/Neuburger 500mL 8 CH 542553
Steiermark (Styria) – Südsteiermark

Rebenhof
Hartmut Aubell is farming 12.5ha of vineyards in south Styria (on the border of Slovenia) originally purchased in 1924 by Hartmut's grandfather. These
steep plots are located at an elevation of over 500m along the "Styrian Wine Road", an area considered to be amongst the best terroirs in the region.
The family had previously been renting out these vines for years, but when Hartmut inherited the property, he decided to bring all winemaking in-
house. Starting in 2008, Hartmut built all the infrastructure for the winery and cellar from scratch, and began focusing on working the soils, eventually
receiving biodynamic certification from Demeter. Hartmut previously served in the military before his foray into winemaking, which, when combined
with his experience interning in the Mosel and Loire, explains his discipline and dedication to meticulous farming and winemaking. Despite this being
a fairly young project, Hartmut is already a somewhat controversial figure in the region for his non-conventional winemaking practices, including the
the use of carbonic maceration on some whites, and experimenting with multiple barrels of different sizes and thicknesses.

Rebenhof Steirerland "Rosé Saignée" Trocken NV Zweigelt 750mL 6 CH 598519
Rebenhof Steirerland Sauvignon Blanc Trocken 2014 Sauvignon Blanc 750mL 6 CH 598516
Rebenhof Steirerland "Herrenberg 500" Trocken 2013 Sauvignon Blanc/Morillon/++ 750mL 6 CH 598518

August 2019 18
Italy
Valle d'Aosta
Feudo di San Maurizio
Michel Vallet works in the small Alpine town of Sarre in the Valle d’Aosta region. The population of 4,878 people enjoy the sunniest part of this Alpine
valley as it climbs toward Mont Blanc. The icy air and warm sun give perfect tans to vintage skiers and a bevy of rare native grapes: Fumin, Petit
Arvine, Mayolet, and (even rarer) Cornalin and Vuillermin. Michel started in 1998 to recover three ancient stone terraced vineyards that were
abandoned during Italy’s ‘boom economico’ of the 1960s. He is slowly expanding the terraced areas to accommodate more vineyards. The wines are
not traditional in the rustic sense, nor are they modern in the highly-polished sense. What they do have is an exceptionally precise and tightly
composed architecture of fruits, minerals, and bitter components that neither leap out of the glass nor remain stubbornly shy. Hand harvested, native
yeast, minimal to no intervention in the cellar.

Feudo di San Maurizio Valle d'Aosta "Saro Djablo" 2017 Barbera/Freisa/Ciliegiolo/++ 750mL 6 PV 551494
Feudo di San Maurizio Valle d'Aosta Mayolet 2017 Mayolet 750mL 6 PV 598549
Feudo di San Maurizio Valle d'Aosta Petite Arvine 2017 Petite Arvine 750mL 6 PV 551495
Piero Brunet
Morgex and La Salle are neighboring villages at the foot of Mont Blanc in the Alta Valle, or High Valley, of the Vallée d’Aoste. The local grape variety,
Prié Blanc, was brought to fame by Alexandre Bougeat who, besides serving as parish priest of Morgex, began bottling wine in 1964. In 1985, Piero
Brunet took over his family’s vineyards and purchased a part of the original vineyards of "Curé Bougeat". Piero, his wife, and their two daughters now
farm 4ha of high-altitude (1000-1200m), steeply-terraced, pergola-trained, own-rooted, organic vines and make just over 300 cases of their single and
singular wine. Lovers of heroic viticulture and Alpine wines, take note!

Piero Brunet Blanc de Morgex et de La Salle 2016 Prié Blanc 750mL 12* PV 585981
Piemonte
Colombera & Garella
300 million years ago, a volcano created the raw material for seven tiny but geographically complex appellations collectively known as Alto Piemonte,
an area about two hours north-northeast of Barolo and Barbaresco, literally at the ‘foot’ of the Alps. After years of abandon, this once great bastion of
Italian wines is now being revitalized by a few key producers. If you haven’t started exploring this area, you’re missing out on the glory of Nebbiolo
when combined with local varieties, as well as a study in the area’s unique soils. Our friend Cristiano Garella, native wünderkind and former
winemaker at Tenute Sella through 2013, is one of the master-keys of the area. He’s helping wineries here appreciate and reinvest in the vineyards
and cantine. Colombera & Garella, as the name suggests, is his most intimate contribution among the many wineries he collaborates with. The
Colombera part is Giacomo, Cristiano’s long-time friend, and Giacomo Colombera’s father, Carlo, who’s been growing grapes in the area since the
early 1990s. Colombera & Garella’s winery and vineyards are mostly in the Bramaterra and Coste della Sesia appellations just west of Gattinara and
Ghemme, though they’ve ventured into the yellow and red-ochre sands of Lessona as well. The vineyards all sit between 350-400m in elevation in
the high-acid, volcanic soils of the region, giving the wines a ferrous, sanguine minerality and lower alcohol than their cousins from the Langhe.
Fermentations are all carried out with native yeast with aging in used barrique. No fining, filtering, or other additions.

Colombera & Garella Coste della Sesia 2016 Nebbiolo/Croatina/Vespolina 750mL 12 PV 602581
Colombera & Garella "Vispavola" Vino Rosso 2017 Vespolina 750mL 12 PV 602580
Colombera & Garella Bramaterra 2015 Nebbiolo/Croatina/Vespolina 750mL 12* PV 602481
Colombera & Garella Lessona 2015 Nebbiolo/Vespolina 750mL 12* PV 602480
Colombera & Garella Bramaterra 2006 Nebbiolo/Croatina/Vespolina 750mL 12* PV 604611
Ferdinando Principiano
It’s admittedly odd in today's age of 'Barolo as King' to introduce an historic Barolo estate in Monforte with its old school, 10.5% Dolcetto called "Dosset".
Yet, that wine informs Ferdinando Principiano's style for Barolo and all his other wines: elegant, natural wines with a watermark of traditional Barolo
terroir. Ferdinando began his conversion to natural winemaking in 2003, and nowadays his vineyards teem with wildflowers in spring. A wild and thick
leaf canopy provides shade to the grape clusters; early-picking tightens the acidity and lowers the alcohol. Whole-clusters are crushed by foot and
fermented without sulfur to give an ease and suppleness to the fruit. Here's finally a traditional Barolista taking on climate change, being thoughtful
instead of dogmatic about making natural-yet-princely Dolcetto and Barolo (and a few other native Piemonte varieties) to drink – instead of taste. A
total of 21ha of vineyards are located in Monforte and Serralunga, with a smattering in Alta Langa. The far southeast part of Barolo is an area off the
beaten path (for Barolo at least). Instead of dusty vine row after vine row, there are woods between the vineyards, and Ferdinando has created what
looks like an extra-large koi pond for migratory birds. The smell of grapes amid apples, pears, apricots, peaches, cherries, persimmons, almonds, figs,
prunes, and quince hint at the complex biodiversity here. Ferdinando Principiano is walking the line between tradition, natural wines, and a thoughtful
aesthetic of elegance that we want to drink some now, and cellar some for later.

Ferdinando Principiano "Dosset" Vino Rosso 2018 Dolcetto 750mL 12 PV 612795
Ferdinando Principiano Barolo "Serralunga" 2015 Nebbiolo 750mL 12* PV 612794

August 2019 19
Fuso
Project Fuso21: regional, terroir-driven, daily drinkers, from farmers we know here in Italy – from their vineyards to your table. These are like the
wines you’ll find in a good trattoria when traveling in Italy, made from the native varieties that the locals drink. Keeping true to vini quotidiani, we
choose deliciousness over complexity and polish. All are vinified in cement or steel, lightly or not filtered, and delicious. The project connects growers
in small towns throughout Italy to folks just like us who don’t want industrial plonk for daily drinkers. One day, PortoVino founder Ernest asked Walter
Massa (2011 Gambero Rosso Wine Grower of the Year) for a favor: Walter is most famous as the prophet of Timorasso in Colli Tortonesi, but the area
has a long tradition for delicious Barbera (including Walter’s Barbera ‘Monleale’). Fuso Barbera isn’t a private label with wine from anywhere; it’s all
estate fruit, vinified with a slow, traditional fermentation, and aged in concrete tanks. We work closely with Walter to choose the vineyards and make
the final cuvée.

Fuso Barbera di Colli Tortonesi 2016 Barbera 750mL 12 PV 558419
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he settled down in the southern
part of Castilla y León in Sierra de Salamanca. Always searching for new and interesting opportunities, Mitchell began sniffing around the Langhe
for his second project. Inspired by producers like Vajra, Olek Bondonio, Chionetti, and Abonna, Mitchell decided to search out interesting parcels of
Dolcetto, convinced that in the right hands, it can producer floral, perfumed wines full of interest and character. He eventually found the right site, a
beautiful north-facing slope on white soils, just on the Dogliani side of Monforte. The fruit was fermented in stainless steel with almost half as whole
bunches and the rest destemmed on top. After two weeks in tank, it was pressed off into old 300L barrels to finish fermentation. The wine made it to
bottle with no fining, no filtration, and no additions besides SO2.

M. Sokolin Dolcetto d'Alba Superiore "Dosset" 2016 Dolcetto 750mL 12 MFW 594909
Mauro Franchino
Gattinara is the most renowned DOCG of nine tiny but geographically complex appellations, collectively known as Alto Piemonte. The three largest
producers collectively have around 90 of the 100 hectares of vineyard in the appellation. That leaves 10 highly fractionalized hectares for some
hobbyists and a handful of nearly forgotten vignaioli. These vignerons still hold onto the tradition of using a sketch of the crumbling Gattinara tower on
their labels. Signor Franchino is one of these old-schoolers – no faxes or emails. Most of the time when we call or visit, he’s in the vineyard, while his
Nebbiolo sits patiently in the old garagiste cellar in Gattinara’s centro storico. This Nebbiolo has little color. It’s pale, concise, honest, and comfortable
with long stretches of silence between its notes of salt, iron, red currants, and rose hip tea. Both the Gattinara and Coste della Sesia are 100%
Nebbiolo. Go on and bring a little old world Gattinara soul to your Nebbiolo fix.

Mauro Franchino Coste della Sesia 2014 Nebbiolo 750mL 12* PV 590043
Mauro Franchino Gattinara 2013 Nebbiolo 750mL 12* PV 570483

August 2019 20
Scarpa
We sometimes assume that the great, historic producers in Italy are all well-known in the U.S. But ask the old timers: "I remember Scarpa…"
Antica Casa Vinicola Scarpa has been producing traditional, aristocratic wines in the Monferrato hills of southeast Piemonte for 150 years. They
have vineyards, farmed organically, in the Langhe as well as the Monferrato. Mario Pesce, admired by both Giacosa and Gaja, made Scarpa’s
reputation in the late 20th century, and today Maria Pier Zola and her family carry on his tradition of aging all the wines for years, and sometimes
decades before release. Traditional sometimes means 'rustic', but that's not the case here; Scarpa produces elegant wines with arrow-like acidity
and well-aged tannins. Bottle evolution and vintage characteristics emerge instead of pointillist fruit. Be on the lookout for releases from the
family's 45,000+ bottle library.

Scarpa Barbera d'Asti "Casa Scarpa" 2015 Barbera 750mL 12 PV 547769
Scarpa Dolcetto d'Acqui "SelvaRossa" 2000 Dolcetto 750mL 12 PV 588519
Scarpa Brachetto Secco "La Selva di Moirano" Vino Rosso 2016 Brachetto 750mL 6 PV 603070
Scarpa Brachetto Secco "La Selva di Moirano" Vino Rosso 2011 Brachetto 750mL 6 PV 560722
Scarpa Monferrato Freisa Secco "La Selva di Moirano" 2009 Freisa 750mL 6 PV 574085
Scarpa Nebbiolo d'Alba "Bric du Nota" 2015 Nebbiolo 750mL 6 PV 557459
Scarpa Vermouth Bianco NV Moscato/++ 750mL 12* PV 570988
Scarpa Vermouth di Torino NV Moscato/++ 750mL 12* PV 570989
Scarpa Monferrato Rosso Ruchet "Briccorosa" 2014 Ruché 750mL 6 PV 588520
Scarpa Monferrato Freisa Secco "La Selva di Moirano" 2005 Freisa 750mL 6 PV 604358
Scarpa Monferrato Rosso Ruchet "Briccorosa" 2015 Ruché 750mL 6 PV 603069
Scarpa Barbera d'Asti "La Bogliona" 2008 Barbera 750mL 6 PV 603068
Scarpa Barbera d'Asti "La Bogliona" 2010 Barbera 750mL 6 PV 603067
Scarpa Barbaresco "Tettineive" 2006 Nebbiolo 750mL 6 PV 603066
Scarpa Barolo "Tettimorra" 2013 Nebbiolo 750mL 6 PV 603064
Scarpa Barbaresco "Tettineive" 2004 Nebbiolo 750mL 6 PV 604357
Scarpa Barolo "Le Coste di Monforte" 1978 Nebbiolo 750mL 6 PV 604361
Stefano Vegis
Stefano Vegis is a traditional Gattinara garagiste, with rows of vines in multiple vineyards, including 0.6ha in Gattinara’s historically most famous cru
called "Osso", or ‘Bone’. His part of "Osso" is locally called "Osso del Sasso", or ‘Bone of Rock’, on account of a huge porphyritic-granitic rock in the
middle of the vineyard. "Osso" fruit is known to give nervous and vertical wines, and Vegis’ wines echo that. They also have that alluring crepuscular,
lighter-than-air, quality that Nebbiolo can have. All of which is pretty amazing, since his first bottled vintage was 2013. Stefano is moving away from
conventional farming, which is the norm in Gattinara. He uses only fungicides or Bordeaux mixture when necessary in humid years, so no herbicides
or pesticides. We applaud his direction toward more natural wines in an area difficult to do that. We’re curious to see what the following vintages will
bring from Stefano as we believe he is one of the rising stars in the area.

Stefano Vegis Gattinara 2013 Nebbiolo 750mL 12* PV 604747
Tenuta Monolo
Tenuta Monolo is an eccentric little Italian story. We’re in the Bramaterra growing area of Alto Piemonte, an area dear to our hearts, with its wild
volcanic and marine soils, just north of Barolo at the base of the Alps. Here Nebbiolo is more harpsichord, rather than cello-Barolo in tone, with spicy
notes from the additional varieties of Vespolina and Croatina. The cantina was once part of a villa that contained over 40,000 volumes of manuscripts
and books on philosophy, classical music (especially Baroque and Renaissance), and art. Surrounded by 0.75ha of vineyards, the villa on the hill
acted as the home for the eccentric musician Umberto Gilodi, and his lifelong friend and cellar master Orlando Cremonini. Gilodi was often called the
‘Padre di Bramaterra’ for his role in creating the Bramaterra DOC in 1979. Since he was the main voice and impetus in creating the DOC, he decided
never to sell his wine so he wouldn’t have a conflict of interest with the other producers in the area. Thus, we have bottles of multiple vintages, directly
from the cantina. We’ve acquired the entire cellar, with vintages from 1982 to 2004, as a way to give homage to these men, and also to fill in a missing
piece of Bramaterra’s enological history – no other winery in Bramaterra has such a large stock of back vintages. The wines differ wildly from year to
year, and they can be a bit (charmingly) rustic. They lived a simple life, all farming was organic. Gilodi was a meticulous note taker and we have his
documents that attest to not using pesticides or herbicides in a time when most in that area were. Fermentation was in large wood botti, using native
yeasts. The vineyards, and so too probably the wines, were 60% Nebbiolo, 20% Croatina, 10% Vespolina, 10% Uva Rara. These are historic wines
with lots of character and represent the first labeled Bramaterra bottles.

Tenuta Monolo Bramaterra Riserva 1999 Nebbiolo/Croatina/++ 750mL 12* PV 594606

August 2019 21
Terre Sparse
When you travel from the Piemonte region into Valle d’Aosta, you pass through the pre-alpine growing areas of Caluso and Carema. Unfortunately,
as you drive along the road, you’ll also notice many abandoned terraces. There’s now a few less, grazie to Matteo Trompetto and his farm, Terre
Sparse. Matteo’s given love to those abandoned terraces, and life to a small traditional farm. There’s much work to be done and Terre Sparse is an
ambitious undertaking. It’s an area we don’t usually see many new wine producers popping up, let alone ones with working farms. And that’s a shame
since the soil and climate here are unique and warrant our attention. The Caluso DOCG sits a bit lower than the Carema DOCG, which is more Alpine
in nature. Both are located in a natural morainic amphitheater, whose soil composition of sand and other elements renders it alkaline, producing wines
with low alcohol and a savory quality. Matteo’s winemaking reflects the ethos of his organic farm; the wines have minimal intervention and use native
yeasts. Sulfur levels are low and coming down each year as he gains confidence (and feeds the family). These wines are not glou-glou; they have too
pithy of a texture, and the savory notes have a tinge of bitter, which maybe is a hallmark of many Italian wines. But they sure do go down easy after
day of hard of work on the farm.

Terre Sparse "Diverso" Vino Bianco 2018 Erbaluce 750mL 12 PV 611610
Terre Sparse "Rarissima" Vino Rosato 2016 Uva Rara 750mL 12 PV 584268
Umberto Fracassi
Umberto Fracassi’s family has been producing Barolo since 1880, a time when Barolo went from being 'un vino dolce' to the grande vino secco that
we all know today. After the Second World War, Marchese Fracassi, or simply Umberto, dedicated himself to carrying on the family tradition of
producing old-school Barolo in Slavonian oak botti. The town of Cherasco sits at the northwest corner of the Barolo zone, just west of La Morra and
Verduno, and its growing area includes Fracassi’s 2ha Barolo monopole cru, Mantoetto. This area is also known as Italy’s capital of snail production.
Umberto also produces some white Favorita (Vermentino) that’s a good way to start a meal, as the Barolo is opening up in the decanter.

Umberto Fracassi Barolo "Mantoetto" 2013 Nebbiolo 750mL 12* PV 587327
Valli Unite
In southeast Piemonte, Valli Unite may be Italy’s only natural wine cooperative, where vineyards lie amid beehives, farm animals, orchards, and
truffle-filled woodlands. From honey to homemade salame and wine between, 30 members work on the 100ha farm and call it home. During harvest,
you can still stomp grapes with your bare feet here. Their wines range from the glou glou bottlings of Alessandrino, Bianchino, and a crown cap
farmer fizz, to more complex natural wines, such as their lithesome Derthona with the local Timorasso variety. “We believe natural vinification is a
social responsibility,” is the philosophy; soil humus, livestock manure, native yeasts, local grapes, time, and parsimonious sulfur compose the winning
formula. Visit one morning, work hard, and then stay for the communal lunch. It’s a visit unlike any other winery – I mean working farm – that I’ve
been to.

Valli Unite "Alessandrino" Vino Rosso NV Barbera 750mL 12 PV 603395
Valli Unite "Bianchino" Vino Bianco NV Cortese/Chardonnay 750mL 12 PV 600052
Valli Unite "Il Brut and The Beast" Vino Bianco Frizzante NV Cortese 750mL 12 PV 603396
Valli Unite "Rosatea" Vino Rosato NV Cortese/Dolcetto/Barbera/+ 750mL 12 PV 607150
Valli Unite Colli Tortonesi Croatina "Marmote" 2014 Croatina 750mL 12* PV 600050
Vigneti Massa
It’s hard not to get worked up about Walter Massa’s wines. He had a vision for a variety nobody wanted (Timorasso), worked in obscurity for years,
rescued the grape, and doesn’t talk about himself but instead about the territory of Colli Tortonesi. When you get lost going there, start asking people
100 kilometers out; they all know and love him, from the gas station guy to the producer next door. You'll often hear it bandied about: "There are
thousands of native grape varieties in Italy!" That's true, but a lot of them are merely cute. Timorasso, however, deserves another category (and it’s
white to boot). It’s utterly unique, complex, capable of aging, and transparent to where it's grown. Walter is the 'contadino straordinario' who started to
replant the variety in the 1980s and remains the leading producer and go-to grower for Timorasso today. We often say that Timorasso is like Ali: 'Float
like a butterfly (baroque fruit and honeyed minerality) and sting like a bee (lots of well-integrated acidity). Remarkable and distinctive red wines made
from Barbera, Croatina, and Freisa demonstrate that Walter is more than just the "King of Timorasso".

Vigneti Massa Colli Tortonesi Rosato "Terra: Sic Est" 2017 Freisa/Barbera 750mL 12 PV 543093
Vigneti Massa "Terra: Petit Derthona" Vino Bianco 2016 Timorasso 750mL 12 PV 576055
Vigneti Massa Colli Tortonesi Barbera "Monleale" 2012 Barbera 750mL 12* PV 592179
Vigneti Massa Colli Tortonesi Croatina "Pertichetta" 2012 Croatina 750mL 12* PV 592178
Vigneti Massa "Derthona" Vino Bianco 2017 Timorasso 750mL 12* PV 611558

August 2019 22
Lombardia
Cà del Vént
Cà del Vént, home of the wind, is the name of the winery and an apt description of it. Just North of Brescia, in the hills of Campiani di Cellatica, a
sunny southern exposition warms 6ha of vineyards, which are then cooled by the wind that’s always blowing here. An altitude of 300-400m and
mainly chalky soils chisel the fruit. In the last few years, as the wines have become more refined and acid-driven, the Franciacorta consortium has
started rejecting them. Well, for Franciacorta lovers, maybe that would be a problem. For us, it’s encouraging. Antonio Tornincasa and Flavio Faliva
are obsessive naturalistas – in an area that’s known not to be too friendly to organic wines. The wines have an edgy acidity and a precision that
reflects their exhaustive work in analyzing soil structure and composition in their 13 parcels, each of which is vinified separately. Pas Operé refers to
the use of the same wine (instead of sugar) for secondary fermentation, and there are no other additives whatsoever. These are not cheap, but I truly
don’t know of any sparkling wines that are more stunning and pure than these in all of Italy.

Cà del Vént "Revolution" Vino Spumante Brut Pas Operé 2012 Chardonnay/Pinot Noir 750mL 6 PV 574567
Veneto
Bella Vita
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So,
we found a Pinot Grigio from Treviso that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by the third
generation, sibling winemaking team of Annalisa, Alessandro, Carlo, and Luca Botter (also responsible for Bella Vita Montepulciano from their
holdings in Abruzzo).

Bella Vita Pinot Grigio IGP Veneto 2018 Pinot Grigio 750mL 12 MFW 538942
Bella Vita Pinot Grigio IGP Veneto 2018 Pinot Grigio 1.5L 6 MFW 538943
Le Vigne di Alice
Sisters-in-law Cinzia Canzian and Pier Francesca Bonicelli started Alice in 2004 to fulfill their dream of bottling artisanal Prosecco thatʼs all their own:
estate fruit, pre-Dolomite, grower Prosecco. We call it Prosecco for non-Prosecco lovers (a category that includes us). It didnʼt take long to understand
that these women are joyful, caring, and have a passion for real wine (including the grower Champagne and Jura wines they also import to Italy). At
the same time, they are utterly serious, precise, and determined to produce amazing Prosecchi. Their 9ha of vineyards are worked without herbicides
or pesticides and all weeding is done by hand. Soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. They have taken their
sustainability even further by constructing a green winery with grass on the roof and solar panels that supply more than half of their energy. Their work
in the cellar mirrors their dedication in the vineyards. From an incredibly long Charmat for their single-vineyard wine, "Doro", to using Metodo Classico
on ".g", to experimenting with Metodo Integrale (i.e. not disgorged) on "P.S.", these women are truly pushing the boundaries of quality in this often
unfairly criticized region.

Le Vigne di Alice "Tajad" Vino Spumante Brut NV Boschera/Verdiso/Glera 750mL 12 PV 543769
Bellenda "Bolle" Vino Spumante Brut (Keg) NV Boschera/Verdiso/Glera 20L 1 PV 600094
Le Vigne di Alice "Osé" Vino Spumante Rosé Brut NV Glera/Marzemino 750mL 12 PV 541904
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "A Fondo" NV Glera 750mL 12 PV 558504
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "Doro Nature" 2017 Glera 750mL 12 PV 558504
Le Vigne di Alice "M Fondo" IGP Veneto NV Marzemino 750mL 12 PV 603940
Nevio Scala
Soccer fans know Nevio Scala as the player-turned-coach who took the underdog provincial team of Parma to become champions in the ’80s and ’90s.
His son, Claudio, just three vintages in, is echoing his father’s underdog success with the provincial volcanic-alluvial soils of the Colli Euganei in the
Veneto. Claudio puts the local grape of Garganega as center midfielder (the same grape that you find in Soave, though not always without a touch of
Sauvignon Blanc). Claudio picks just before the grapes are perfectly ripe, and he’s not scared of a bit of oxidation. Work in their 8ha of vineyards is
completely organic, but they also raise crops such as wheat, barley, hemp, and beans, and hedge the vineyards with hazel, elder, and wild roses to
encourage biodiversity and give a nesting place for useful local fauna. In the cellar, all fermentations are spontaneous, minimal SO2 is added only
when needed, and everything is bottled unfined and unfiltered. What results are delicate, volcanic-spicy, and refreshing wines, with a hint of oxidation
to add complexity.

Nevio Scala "Gargànte" IGP Veneto (Sparkling) 2017 Garganega 750mL 12 PV 610786
Nevio Scala "Dilètto" IGP Veneto 2017 Garganega 750mL 12 PV 610785
Nevio Scala "Cóntame" IGP Veneto (Skin contact) 2016 Garganega 750mL 12 PV 610784
Serata
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So, we
found a Prosecco that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by a family winery outside of
Vittoria Veneto in the foothills of the Dolomites. Their vineyards are farmed sustainably without herbicides, solar panels are used for electricity, and
large amounts of the property are left as woodlands to encourage biodiversity.

Serata Prosecco NV Glera 750mL 12 MFW 537377
August 2019 23
Liguria
Vio
In the tiny village of Vendone, just 12km inland and 300m above the sea, Ettore and Natalina Vio planted vines and olive trees amidst the Ligurian
mountain scrub in the 1970s. Today, their son, Claudio, and his wife, Maria Grazia, now tend the family farm. The dispersed patchwork of tiny,
terraced vineyard plots adding up to just 2ha — mostly Pigato, with a little Vermentino and some local red varieties — yield just enough wine for us to
bring in a few hundred cases a year. A hectare of olive orchards gives even less of their beautifully delicate olive oil (ask us nicely, and we might be
able to get you a little). Farming is 'lotta integrata' (manual weeding, no treatments besides Bordeaux mixture), all harvesting is by hand (by necessity
of the small, steep terraced parcels), and fermentations are with native yeasts.

Vio Riviera Ligure di Ponente Pigato 2018 Pigato 750mL 12* PV 611446
Vio Riviera Ligure di Ponente Vermentino 2018 Vermentino 750mL 12* PV 611447
Vio "Runcu Brüjau" Vino Rosso 2018 Rossese/Ormeasco/++ 750mL 12* PV 596632
Emilia-Romagna
Casalpriore
When Gabriele Ronzoni “retired” seven years ago at the age of 70, he decided to start making wine full time. Back in 1987, he had purchased a 2.3ha
farm near Modena with a neglected 17th-century farmhouse. Initially only making wine for friends and family, he is now producing enough Lambrusco
that we can benefit from this labor of love. Working organically is deeply important to the Ronzoni Family. His daughter Francesca is an herbalist and
his other daughter Giovanna left journalism and started a company that makes products for organic farmers. So, when Gabriele began making wine,
there was no question that he would work organically. He has never used herbicides or synthetic pesticides, only manure for fertilizer. When he
uses sulfur, it is in very small doses and the wines have never exceeded the legal limit. Gabriele uses the Sobara grape as the base wine for his
Lambrusco. Awarded its DOC classification in 1970, Sobara is considered the highest-quality Lambrusco clone that produces the most fragrant wines.
He also uses a small amount of Salamino, Maestri, Ancellotta, and Malbo clones. And if all of this wasn't enough to convince you to give Lambrusco
another try, apparently the wine has health benefits. These local grape varieties have a high concentration of flavonoids and antioxidants, so Gabriele
believes you will have a sense of well-being after you drink his wines. If this is retirement, sign me up!

Casalpriore Lambrusco dell'Emilia NV Lambrusco di Sorbaba/++ 750mL 12 PV 602360
Casalpriore Lambrusco dell'Emilia "Stiolorosso" NV Lambrusco di Sorbaba/++ 750mL 6 PV 607882
Denny Bini (Podere Cipolla)

In case you hadn’t noticed, Emilia, the land of Lambrusco, has a revolution brewing (or fermenting, often in bottle). After too many years of industrially-
produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the 'metodo
ancestrale' of their grandfathers: secondary fermentation in the bottle, without disgorgement. Denny Bini is one of the humble heroes of this
renaissance-revolution. He makes 6,000 bottles per year from a single hectare of organically-farmed vineyards. "Ponente 270" is the sparkling red
and is mostly Grasparossa. "Rosa dei Venti" is the sparkling rosato (Grasparossa and Malbo Gentile). "Levante 90" is the sparkling white wine, made
from Malvasia. All three are bottle-fermented. Denny also makes our Fuso21 Lambrusco dell’Emilia (a.k.a. The Party Label) from fruit purchased from
the practicing organic vineyards of family and friends.

Denny Bini (Podere Cipolla) Lambrusco dell'Emilia NV Lambrusco 750mL 12 PV 556607
Gradizzolo
On weekends, Antonio Ognibene's wife cooks up some delicious tortellini in brodo in their agriturismo for the city dwellers from Bologna looking to
pass a bucolic Sunday in the countryside. It's the perfect dish to eat with these earthy wines grown on top of Monteveglio in the Colli Bolognesi.
Antonio heads up the winery and is a man of few words, most of which he saves for his vines. He works primarily with the native white Pignoletto
(aka Grechetto Gentile), and the rare red Negrettino, of which Antonio is one of only two producers in the region. The surrounding marl soils give
these wines a touch more tension and structure than others in the area. Rigorously organic, Antonio fought with all the local producers on the merits
of native yeasts, and his wines are more interesting for it. Antonio is also an intuitive and sensitive taster and cultivator of vines; he has names for
many of the vines and holds them as his own children, knowing which gave two bunches one year and none the next. These are traditional and
charming wines for a lazy Sunday lunch, wines that have been left to ferment and decant naturally with the seasons, and released when they are
ready. You can taste the wholeness of the fruit, the depth and texture of work well done in the vineyards. Start rolling out that tortellini dough.

Gradizzolo "Bersót" IGP Emilia Bianco (Frizzante) 2016 Pignoletto 750mL 12* PV 596408

August 2019 24
Mariotti
Mirco Mariotti's vineyards are located in the eastern ‘Romagna’ part of Emilia-Romagna, an area much less known than the western Lambrusco area
of Emilia. In fact, you’ll notice that Mirco’s wines use an Emilia IGP designation for what should be Romagna IGP – if only it existed. Nevertheless, it’s
a place with lots of local color, there’s a beach nearby, and folks often play cards here into the night, accompanied by sweating bottles of their own
DIY sparkling wines from the local grapes. Mirco, too, had started off making some of these DIY wines made from his own vineyards in the Bosco
Eliceo area. The vines are old, some planted in 1952, some well over 100 years old. All are on native rootstock (piede franco), as they are planted in
the beach sand, just 300 meters from the waves. Mirco chooses to work exclusively with the local varieties: Fortana, the low alcohol, high acid red
with some pretty rustic-rusty tannins, ideal for a refreshing rosato, and Trebbiano Romagnolo and Malvasia di Candia for the bianco, where the
savory, herbal, salty aspect of growing vines so close to the beach really comes through. After hand harvesting, the first fermentations are all with
native yeasts in concrete tank. Secondary fermentation is in bottle, using must from the same harvest instead of adding sugar. There is one gentle
decantation, but other than that, the wines are not filtered or disgorged. Kick off your sandals, light up the grill, deal the cards. This farmer fizz is a
good bet on rare, local varieties that are unique, delicious, and without pretense.

Mariotti "Sèt e Mèz" IGP Fortanta dell'Emilia Rosato NV Fortana 750mL 12 PV 570487
Mariotti "Smarazen" IGP Bianco dell'Emilia NV Trebbiano/Malvasia Candia 750mL 12 PV 570486
Toscana
Brusco
in small towns throughout Italy to folks just like us who don’t want industrial plonk for daily drinkers. “Brusco” is still used in the Tuscan dialect today
defining a person or thing that is off the cuff and a bit rough but genuine through and through. This is 100% Sangiovese made by one of our Chianti
Classico producers, Tenuta Maiano from their certified organic estate fruit in Montespertoli, Tuscany. Soils are limestone with silt below composed of
marine sand and clay. The fruit is all destemmed with fermentation and aging in old-school cement tanks with native yeast.

Brusco IGP Sangiovese Toscano 2018 Sangiovese 750mL 12 PV 589391
Tenuta Maiano IGP Sangiovese Toscano (Keg) 2017 Sangiovese 20L 1 PV 591271
Il Borghetto
If you think you’ve seen all of Chianti’s expressions, Il Borghetto’s extremely detailed and ethereal Sangiovese may surprise you. Owner Antonio
Cavallini is an outsider, as the Chianti consortium has often denied him DOCG status for his wines. They cite his use of Burgundy bottles and other
"problems" with the wine. As Bob Dylan sings in Absolutely Sweet Marie, "To live outside the law, you must be honest." And it’s no secret that some
of Italy’s best producers, some of it's most honest producers, are living "outside the [DOC/G] law." Antonio organically farms 5ha of vineyards and
12ha of olive groves in Montefiridolfi, a hilltop town in the northwest corner of Chianti Classico. The area could be considered a 'sottozona' or
subzone of the San Casciano zone. The clay soil with some limestone has excellent water retention and gives wines with finesse, freshness, and
elegance, even during hot and dry vintages. The vineyard consists of an interesting mix of Sangiovese clones and biotypes (e.g. F9/R24 Biondi Santi
clone). The harvest takes place in multiple passes row by row. The musts are then fermented in multiple parcels in the cellar before a final blending.
Antonio ferments using a percentage of whole clusters, which is unusual in Italy. This technique gives the wines a distinctive aromatic elegance and
silky tannins. The approach in the cellar, in general, is minimal intervention, including native yeast fermentations in large open concrete vats or plastic
containers. There are no pumps, and all racking is with gravity. Herbal notes, crushed flowers, and elegant fruit describe the wines in general. If these
Sangiovese wines are made by a Chianti outsider, I say let him in.

Il Borghetto "Montigiano" IGP Toscana 2014 Sangiovese 750mL 12* PV 596073
Il Borghetto "Monte de Sassi" IGP Toscana 2013 Sangiovese 750mL 12* PV 596072
Il Borghetto "Bilaccio" IGP Toscana 2014 Sangiovese 750mL 12* PV 603406
Le Masse di Lamole
Lamole could be thought of as a sub-zone of Chianti Classico with its unique, high altitude vineyards (400-650m), grown on marl and sandstone soils.
Lamole produces elegant wines that are often described as 'profumati' or aromatic (red fruits, rosa canina, Iris flower, orange zest), with structure built
more on acidity rather than tannins. Toscana, yes, but nothing rustic here. Le Masse di Lamole has the highest vineyards in the area at 650m. The
mountaintop vineyards are unprotected and are home to some 100+ year-old, albarello (bush) vines, many of which are planted on their own roots
(thanks to the sandstone soils in the area). Sometimes I think owners Anna Maria and Giuliano worship Zeus, for their Sangiovese is electric. A very
humble cellar is cut out of the wall of a medieval borgo. Vinification is done in steel without temperature controls, then botti di castagno (Chestnut, not
Slavonian oak) of 15 and 25 HL that don’t have a manufacturer’s name since they were made by local artisans over 100 years ago. Lamole is a
special area and there are few wines I wouldn’t want to drink there. But, I have to put an extra wink in for Le Masse. Maybe it’s just me and a perverse
desire to swallow Sangiovese-lightning and live to tell about it.

Le Masse di Lamole Chianti Clasico 2015 Sangiovese/Canaiolo/++ 750mL 12* PV 562356

August 2019 25
Ranchelle
The best wine producers have their own brand of authenticity, and it comes through in the wines. Christoph Fischer is a long-time German expat
who’s fixated on a preservation project (recupero) of Maremma’s abandoned vineyards and varieties. The Maremma area lies mostly along the
Tuscan coast. It’s a place where the ancient Etruscans once cultivated vines and where the Butteri (Tuscan cowboys) still roam. Morello di Scansano
is perhaps the best-known wine from the Maremma. It can offer juicy fun, but the old local varieties here are way more soulful. We know of no one
doing such interesting work as Christoph in the area: all organic farming, all native yeasts, extremely low sulfur. Soils are an even mix of sand,
limestone, and clay. Christof works from a one hectare plot of 60 year-old albarello (bush) vines in an area named on old maps as Millocchio: literally
a ‘thousand-eyes’ (mille + occhio). According to locals, it was an area where there were once so many vineyards on the hills that thousands of vine
buds would look down on you. From that one abandoned vineyard, he has planted two more hectares using massale selection. Both wines (one white
and one red) ferment to dryness in open-topped fermenters with skin contact for about three weeks and punchdowns twice a day using a multi-
pronged mandrone stick that he got from an old farmer in the area. Christoph’s makeshift cellar was a Super Alimentari (corner grocery store) in the
1970s. It’s extremely clean now. After a light pressing, most of the juice goes into used 500-liter tonneaux; about 30% goes into stainless steel tanks.
A tiny amount of sulfur is used only when he blends the two parts.

Ranchelle "Millocchio" Vino Rosso 2016 Alicante/Ciliegiolo/++ 750mL 12 PV 568254
Ranchelle "Millocchio" Vino Bianco (Orange) 2016 Ansonica/Francesino/++ 750mL 12 PV 596016
Sorrelle Palazzi
The Palazzi sisters started their winery in 1973 in the heart of the Pisan Hills (Colline Pisane), between Pisa and Volterra. The estate is now under
the control of the sisters’ nephew, Guido, who recently received his degree in enology and agronomy. Of the 24ha here, 11ha are vineyards, 9ha are
olive groves (both certified organic), with the remaining part being forest and the agriturismo. The surrounding woods and shrubs provide an excellent
ecosystem for these charming and earthy wines. The soils here are mostly clay with sand and chalk, and the temperature is tempered by the
proximity to the sea, making for softer, less incisive tannins than you’d usually find in Chianti Classicos. All this means that the wine works really well
for all those dishes that aren’t heavy but aren’t really light either – such as Cornish hens. The cellar is really a large garage with the old cement tanks
from the '50s being used for the Sangiovese bottling and the Chianti; the Riserva gets some large wood botti. The only small wood to be found is the
chestnut and cherry for the Vin Santo. All fermentations here are spontaneous.

Sorrelle Palazzi IGP Toscana Rosso 2016 Sangiovese 750mL 12 PV 538069
Sorrelle Palazzi Chianti Colline Pisane "Podere Il Ceno" 2017 Sangiovese/Canaiolo/++ 750mL 12 PV 538069
Sorrelle Palazzi Bianco Pisano di San Torpè Vin Santo Riserva 2011 Trebbiano/Malvasia/++ 375mL 6 PV 602524
Val delle Corti

We went searching high and higher for a Chianti with extreme 'bevibilità' (drinkability), plus laser-detailed fruit and minerals. After consulting Google
maps and topography maps, and getting lost in the twists and turns, we ended up near Radda, where Roberto Bianchi farms his vineyard facing
Montevertine's Le Pergole Torte. You might think that having an opposite exposure to that famous vineyard would be a disadvantage; it’s quite the
contrary when you factor in global warming. Roberto's father was ridiculed and thrown out of the DOCG a generation ago for his lightly-colored, acidic
Sangiovese. How the tides have turned. Roberto’s vineyards are full of flowers by day and fireflies by night. A large hill in the background gives shade
to the too-hot sun of recent years, and the 550m/1800ft elevation brings an exhilarating tweak to the well-known elegance of Radda. Seven hectares,
compost, native yeasts, certified organic, Slow Wine Snail Award, Espresso Award, all the other awards.

Val delle Corti Chianti Classico 2015 Sangiovese/Canaiolo 750mL 12* PV 567187
Val delle Corti Chianti Classico Riserva 2013 Sangiovese 750mL 6 PV 567188
Umbria
Marco Merli
Marco is a naturalista in Umbria, just outside of Perugia, in a town called the House of the Devil (Casa del Diavolo). He has taken over various high-
altitude vineyards around him that have a mix of native grapes such as Grechetto, Malvasia, Verdicchio, Moscato, Trebbiano, and Sangiovese. His
cellar is filled with re-conditioned small cement tanks – the kinds that farmers would use for home production – except Marco has dozens of them, so
he can follow each parcel per tank up to bottling. The wines are a bit of eco-chic rustic, with punchy acidity and just a touch of fruit. A great addition to
the portfolio from a region in which it’s not easy to find something that really shines.

Marco Merli "Zero di Babo" Vino Bianco 2017 Trebbiano/Grechetto/++ 750mL 12 PV 606949
Marco Merli "Brucisco" IGP Umbria Bianco 2016 Trebbiano/Grechetto/++ 750mL 6 PV 606948
Marco Merli "Venco" Vino Bianco 2017 Grechetto di Orvieto 750mL 6 PV 606947

August 2019 26
Marche
Borgo Paglianetto
Borgo Paglianetto is a village of ancient farmhouses and hillside vineyards locals have brought together to form a new winery that highlights natural
and organic viticulture. The winery is located in the Matelica growing area of the Marche region, where the high-acid Verdicchio variety reigns
supreme. "Terravignata" is textbook Matelica: green apples and tangerines, framed by savory botanical herbs. "Ergon" ferments with native yeasts,
giving a subtle wine that shows muted stone fruits, botanical herbs, and a tapering saline finish. The top wine, "Vertis", is from an old, high-altitude
vineyard that produces a more structured wine, with notes of botanicals herbs and perfectly ripe tangerines. More info coming soon!

Borgo Paglianetto Verdicchio di Matelica "Terravignata" 2016 Verdicchio 750mL 12 PV 603955
Borgo Paglianetto Verdicchio di Matelica "Ergon" 2016 Verdicchio 750mL 12 PV 603954
Le Salse
in small towns throughout Italy to folks just like us who don’t want industrial plonk for daily drinkers. This wine is made by Cantine Belisario, a high-
quality co-op in Matelica, whose members are all committed to working sustainably and organically in the vineyards. It’s our response to the ocean of
Pinot Grigio that has washed up on U.S. shores: refreshing, versatile, glug-able, but with the real character that most Pinot Grigios lack. The
vineyards are on top of a Jurassic-period raised seabed, near saltwater springs called 'le salse' (from 'sale' meaning salt) at an altitude of 450 meters.

Le Salse Verdicchio di Matelica 2017 Verdicchio 750mL 12 PV 538052
Lazio
Podere Orto
Podere Orto lies on Lazio’s high plains at 600m elevation in an area called L’Alta Tuscia Viterbese, or simply Tuscia. It’s a bit of a Bermuda Triangle,
between Italy’s center and south, at the 'trivium' of Lazio, Umbria, and Tuscany. When Chianti Classico is getting too hot in the summer, this is a good
place to come to cool off. Many of the grapes grown here are biotypes of varieties found in Toscana, but these wines are more nervous, with more
tension and a skeined elegance. Part of this is due to the diverse varieties, but just as important is the high altitude and complex soils, including blue
limestone marls. Giuliano Salesi and Simona De Vecchis planted their vineyards here in 2009 from a massale selection gleaned from abandoned
vineyards in the area. In 2011, they completed the restoration of their small farmhouse and cellar. Today, they are making fine, natural wines with
minimal intervention: there are no chemicals used in the vineyards, instead preferring biodynamic treatments, weeds are all pulled by hand, and the
wines are fermented with native yeasts without any additives. The resulting wines are a keen, fine, and natural expression of utterly unique varieties
and soils.

Podere Orto "Amai" Vino Rosso 2017 Sangiovese/Procanico/++ 750mL 6 PV 607925
Podere Orto "Trivium" IGP Lazio Rosso 2015 Sangio/Grechetto Rosso/++ 750mL 6 PV 589358
Podere Orto "Trivium Ambrato" IGP Lazio Bianco (Orange) 2016 Procanico/Moscato/++ 750mL 6 PV 589278
Abruzzo
Bella Vita
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So, we
found an old vine Montepulciano that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by the third
generation, sibling winemaking team of Annalisa, Alessandro, Carlo, and Luca Botter (also responsible for Bella Vita Pinot Grigio from their holdings
in the Veneto).

Bella Vita Montepulciano d'Abruzzo 2017 Montepulciano 750mL 12 MFW 538944
Bella Vita Montepulciano d'Abruzzo 2017 Montepulciano 1.5L 6 MFW 538945

August 2019 27
Emidio Pepe
Emidio Pepe is one of the true legends in Italian wine – a man who set out in 1964 to make some of the best wines in the world through entirely
natural and manual methods in the vineyard and cellar. The family farms 15ha of vineyards and olive trees, all clustered around their cantina and
home in the village of Torano Nuovo, in the northern-most part of Abruzzo. All work in the vineyard is organic and now biodynamic, and everything is
harvested by hand. In the cantina as well, the Pepe family works entirely by hand – or by foot. Both the Montepulciano and Trebbiano grapes are
pressed by foot before being fermented with native yeast, and then aged entirely in 50 year-old, glass-lined cement tanks. The Pepe family are great
believers in cement – specifically in glass-lined cement (Il vetro è sincero, they like to say: “Glass is honest.”). No sulfur is added to any of the wines
at any point in the cellar, including before bottling. These are wines made to age for decades, and for Pepe, it’s equilibrium (rather than sulfur or aging
in wood) that enables a wine to age and improve. The 350,000-bottle library of both Montepulciano and Trebbiano date back to Emidio’s first vintage
in 1964. When they receive an order for an older vintage, Emidio’s wife, Rosa, goes down to the cellar, opens the requisite number of bottles, decants
them by hand, and recorks the bottles (13 opened bottles make 12 finished bottles). This hand decantation just before sale is for the Pepes a more
natural and gentle way to remove sediment than filtration, and the brief exposure to air is beneficial to Montepulciano, which is prone to reduction. The
family’s total production is about 70,000 bottles per year, each of which is a hand-made part of the history that Emidio Pepe began creating more than
50 years ago.

Emidio Pepe Trebbiano d'Abruzzo 2014 Trebbiano 750mL 6* PV 602260
Emidio Pepe IGP Colli Aprutini Pecorino 2014 Pecorino 750mL 6* PV 602671
Emidio Pepe Montepulciano d'Abruzzo 2010 Montepulciano 750mL 6* PV 602672
Emidio Pepe Trebbiano d'Abruzzo 2010 Trebbiano 750mL 6* PV 607275
Q500
In 2006, Maurizio di Nicola aided by his great-nephew began the work of recuperating a century-old farm in the village of Colle Trotta, situated in the
shadow of the 2900m Gran Sasso mountain in Abruzzo. The crops include farro fields, fruit and olive trees, and 3.5ha of vineyards. Maurizio calls the
wines Q500 (Quota 500) because all of the vineyards sit at 500m or higher (and incidentally, they look down on Valentini’s). Farming is certified
organic, fermentations are indigenous, and the wines are unfiltered.

Q500 Cerasuolo d’Abruzzo 2016 Montepulciano 750mL 12* PV 604342
Campania
Antica Masseria Venditti
Back in 1988, the Italian wine guide Gambero Rosso introduced the word "organic" for the first time in its review of Venditti’s wines. Those who still
believe that “organic” equals “unscientific” should think again. Nicola Venditti is both an enologist and the very incarnation of a contadino (farmer). The
vineyards have been in the family for over 400 years — thus the “antica” part of Antica Masseria — and he is deeply passionate about his territory of
Sannio, adjacent to better-known Taurasi. Nicola eschews oak and kneels at the altar of steel, thus letting all of the wines really show the clean and
distinct fruit of their native grapes (some of which only he cultivates). His cantina is squeaky clean, and he gladly whistles out pH and acid levels for
those inclined. This humanist-techno-geek approach, he explains, is a combination of the “humanity” of ancient methods and local varieties, together
with the “rationality” offered by technology. The new "Assenza" (meaning, "not containing" or, "absent of") wines are made completely without SO2.

Antica Masseria Venditti Sannio Rosso 2014 "Montepulciano"/Olivella/++ 750mL 12 PV 557773
Antica Masseria Venditti Sannio Bianco 2016 Grieco di Castelvenere/++ 750mL 12 PV 603982
Antica Masseria Venditti Falanghina del Sannio "Assenza" 2015 Falanghina 750mL 12 PV 588689
Cantine Matrone
The Matrone family has been cultivating vines on the slopes of Mount Vesuvius, just east of Naples, since the 1700s. Fast forward to this century,
when Andrea Matrone and his cousin Francesco reappropriated the original 18th-century family cantina and 2.3ha of vineyards on the southern
slopes of Vesuvius. If Etna’s volcanic wines are noble, Vesuvius’ are wild, with potassium and iron-rich volcanic soils providing more funky bitter and
salt notes. There’s a bianco made mostly from Caprettone (which may be none other than Trebbiano d’Abruzzo according to Andrea), a part of which
sees two days of skin contact, and a rosso made mostly from Piedirosso with other local varieties. Farming is uncertified organic and fermentations
are with a pied de cuve from the local vineyard yeasts. This is another compelling, young producer springing from an old family tradition — a
combination that increasingly is making some of the most exciting wines in Italy.

Cantine Matrone Lacryma Christi del Vesuvio "Territorio de' Matroni" 2016 Caprettone/Falanghina/++ 750mL 12 PV 603571
Cantine Matrone Lacryma Christi del Vesuvio "Territorio de' Matroni" 2016 Piedirosso/Sciascinoso/++ 750mL 12 PV 603570

August 2019 28
Luigi Tecce
A visit to Luigi Tecce can get you emotional. Luigi himself is a ball of them, and his Aglianico from Taurasi elicits them. His grandfather’s 'masseria'
(farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). It’s one of Taurasi’s highest altitude
growing areas, with a soil that’s layered with sand, limestone and Vesuvius’ pumice; it’s also the dwelling of Luigi’s 80+ year old vine-trees. There’s no
enologist and no agronomist, Luigi works here in relative solitude. Maybe that’s why there’s such an affinity between him and the wines. Strangely
enough, Luigi wasn’t groomed to be a farmer or 'vignaiolo'. After university, he worked in Rome as an assistant to a member of the Italian parliament.
Then suddenly in 1997, his father died and it caused Luigi’s homecoming back to the 4th generation farmhouse to take care of the property, which
included olive trees, goats, sheep, and of course vines. All this left no time for any practical knowledge to be handed down to him from his father or
grandfather. He didn’t know how to manage the property, let alone how to vinify wine, but he did have many memories from living there as a child, and
these guided him. So, in the sadness and loss of 1997, he started bottling for friends and family. He now has a total of 5ha of vines in two communes
(Paternopoli and Castelfranci) dispersed over seven plots. Luigi’s wines ferment with native yeasts, and nothing is added to or subtracted from the
wine. His craftiness comes from vineyard selection and mixing of the final barrels, and from the time-consuming and careful tending during harvest,
where he makes three passes. The first picking is in early October, when the grapes are not completely ripe, to add extra acidity and freshness. The
majority of the grapes are then picked in late October. In the early days of November, he picks the final bunches, which have grown throughout not
only the summer days and nights, but also the fading autumn sun. These are wines that have savory qualities, fleshy fruit, and structured tannins;
grand age-worthy wines, Monforte-esque, Barolo as the Aglianico of the North.

Luigi Tecce Irpinia Campi Taurasini "Satyricon" 2016 Aglianico 750mL 12* PV 607328
Luigi Tecce Taurasi "Poliphemo" 2013 Aglianico 750mL 12* PV 612746
Luigi Tecce Taurasi Riserva "Puro Sangue" 2013 Aglianico 750mL 12* PV 607327
Pierluigi Zampaglione
Pierluigi Zampaglione’s family has farmed tomatoes, grains, and beans for generations in the town of Calitri, located 75 miles east of Avellino in the
Alta Irpinia. In 2002, Pierluigi decided to plant 2ha of Fiano vines at 800 meters of elevation and to make a single wine called "Don Chisciotte" (Don
Quixote – among other things, Pierluigi sees his vineyards and himself as tilting at the windmill farms that dot the Alta Irpinia landscape). Farming is
certified organic. All stainless steel, native yeasts, extended skin contact, very little sulfur, no other additives, and no filtration. The wine is complex
and chock full of character on the highest elevation Fiano vineyards we know of.

Pierluigi Zampaglione "Don Chisciotte" IGP Campania 2017 Fiano 750mL 12* PV 602402
Puglia
Calx
in small towns throughout Italy to folks just like us who don’t want industrial plonk for daily drinkers. Calx Primitivo is made by Filippo Cassano.
Filippo's certified organic vineyards are located in Gioia del Colle, a quick 30-minute drive inland west of Bari and home to the highest elevation
vineyards in Puglia. Soils are deep red clay with an underlying base of pure limestone, which, when combined with the elevation, gives wines that
have plenty of fruit, while still retaining their freshness and minerality. Fruit from Filippo's 20-year-old vines is hand harvested, fermented with native
yeasts in stainless steel, and also aged entirely in steel with only a small amount of SO2 added for bottling.

Calx Primitivo IGP Puglia 2017 Primitivo 750mL 12 PV 597106
Calabria
Giuseppe Calabrese
Giuseppe Calabrese tends 4ha of mostly bush-trained old vines in the Pollino Mountains of northern Calabria, in the ancient town of Saracena. He
works without peer in this remote area; to say he’s plowing the rough road is an understatement. The winter’s here are bracing, summers are fresh,
thanks to the nearby mountains and high altitude (400 meters). The soil is a mix of Neogene marine deposits and limestone, as seen by the many
ancient limestone caves you find in the area. Giuseppe’s wines are an echo of the local wildness, and the ancient Saracean civilization, which still
imbues the area. His works focuses on the local native grapes. The red is the intriguing and moody Magliocco Dolce: smoky and salty, with black
fruits and grainy tannins. The limestone and 40+ year old bush vines make a difference. His white is from Guarnaccia (a synonym for the Campanian
variety Coda di Volpe) and Malvasia, and it is an exercise in controlled oxidation that will be a stunner for fans of the Jura ouillé genre who are looking
for more than roasted nuts. These are exciting times for Calabria, and exciting wines from a place far away and relatively unknown.

Giuseppe Calabrese Terre di Cosenza Rosso "Pollino" 2013 Magliocco Dolce 750mL 12* PV 580525
Giuseppe Calabrese Vino Bianco 2016 Guarnaccia/Malvasia 750mL 12* PV 580524

August 2019 29
Sardegna
Cardedu
The vineyards of Cardedu (car-DAY-do) are in the area of Ogliastra, the most mountainous and least populous province on the island; a land of
turquoise shimmer and ragged-dry cliffs. Here on the southeast coast of Sardegna the Loi family grows and makes wines from the native varieties
Vermentino, Cannonau, and Monica. Cardedu is one of the island's better-known (in Sardegna, at least), traditional producers. The Loi family doesn’t
think of itself as a natural wine producer; they are not in that hipster 'giro'/circle. Yet, all wines are fermented with native yeasts in temperature
controlled tanks (if needed), and there’s dry farming without the use of herbicides or pesticides.

Cardedu Cannonau di Sardegna "Caladu" 2015 Cannonau 750mL 12 PV 597338
Cardedu Monica di Sardegna "Praja" 2017 Monica 750mL 12 PV 601362
Cardedu Vermentino di Sardegna "Nùo" 2017 Vermentino 750mL 12 PV 609134
Silvio Carta
The Carta family has been making (and storing) wine in the sleepy coastal town of Oristano for generations. The local grape is Vernaccia (though not
the one from Gimignano). The vine was possibly introduced by the Phoenicians or it was cultivated from wild vines of the Tirso valley. The style is
"oxidative", but no Englishman created or discovered this wine (as happened in Marsala). And maybe that’s a shame because these wines deserve
to be better known outside their home. The wine is vinified dry, and the nose is chalky and intriguing. Multiple aged vintages are available. The
register is something new for us, falling somewhere amid the mineral tones of Fino, the nuttiness of Marsala, and a bit of passito fruit.

Silvio Carta Vernaccia IGP Valle del Tirso (Barrel #326) NV ('17) Vernaccia 750mL 12* PV 607298
Silvio Carta Vernaccia di Oristano Riserva 2006 Vernaccia 750mL 6 PV 607297
Silvio Carta Vermouth Bianco "Servito" NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vermouth di Sardegna NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vernaccia di Oristano Riserva 2001 Vernaccia 750mL 6* PV 607296
Silvio Carta Vernaccia di Oristano Riserva 1968 Vernaccia 750mL 6* PV 607295
Sicilia
Alcesti
Gianfranco Palladino and family are making honest, pure wines from local grapes in the Marsala region of Sicily. Certified organic farming and hand-
harvesting in a region and price-point that isn’t always the norm. Our idea of fresh, Sicilian wines ready to drink; both are fermented and aged in
stainless steel.

Alcesti "Isola del Satiro" IGP Terre Siciliane Rosso 2016 Nero d'Avola/Perricone 750mL 12 MFW 538947
Alcesti "Isola del Satiro" IGP Terre Siciliane Bianco 2017 Catarratto/Grecanico 750mL 12 MFW 602640
I Custodi
Mount Etna is a current darling of the Italian wine scene, and I Custodi is among the 21st-century Etna Renaissance producers who are now making
wines as compelling as the active volcano’s cooled lava flows. Founder Mario Paoluzi has teamed up with Etna guru Salvo Foti and I Vigneri, the local
vineyard workers who tend the ancient albarello vines and volcanic terracing. The Etna Rosso "Pistus" (mostly Nerello Mascalese) comes from Etna’s
north slope, where the wines are known to be structured and savoury. In 1774, the Florentine scholar Sestini called them ‘navigabile’ or ship-worthy,
keeping after long voyages. Don’t miss 150+ year-old vines mostly-Nerello cru "Aetneus". The racy Etna Bianco "Ante" (mostly Carricante) comes
from 1200m high vineyards on the sea-influenced eastern slopes; raw fish come alive with this wine. "Alnus" is the traditional ‘pista e mutta’ (press
and rack) Etna rosato. Organic.

I Custodi Etna Rosso "Pistus" 2016 N. Mascalese/N. Cappuccio 750mL 12* PV 599851
I Custodi Etna Bianco "Ante" 2016 Carricante/Grecanico/++ 750mL 12* PV 604157
I Custodi Etna Rosso "Aetneus" 2010 N. Mascalese/N. Capuccio/+ 750mL 6 PV 587461
I Custodi Etna Rosso "Aetneus" 2010 N. Mascalese/N. Capuccio/+ 1.5L 6* PV 600750
I Custodi "Vinujancu" IGP Terre Siciliane Bianco 2014 Riesling/Gewürz/Chenin/++ 750mL 12* PV 594521
Mortellito
Val di Noto sits in the southeast corner of the Sicilian triangle, dipping down to the latitude of North Africa. In spite of the warm climate, the local
varieties (especially Grillo and Frappato) and white limestone soils are capable of producing balanced wines with tension and moderate alcohol. Dario
Serrentino, after years of selling off his grapes (to naturalistas Frank Cornelissen, Lamoresca, inter alia), started to vinify and bottle his own wines in
2014 as Mortellito. Dario is a naturalista as well, but he insists on making clean wines that taste extreme only in their deliciousness. He works his
family’s 25ha, 15 of which are under vine; the rest are a mix of ancient olive groves and heirloom almond varieties. His wines have a tempered
hedonism, a mix of 'taking' in the sun (as the Italian idiom goes), and then 'taking a bath' in the salty-cool sea.

Mortellito "Calaiancu" Vino Bianco 2018 Grillo/Catarratto 750mL 12 PV 610047
Mortellito "Calaniuru" Vino Rosso 2018 Frappato/Nero d’Avola 750mL 12 PV 610046
Mortellito "Viarìa" IGP Terre Siciliane Bianco 2018 Moscato di Noto 750mL 12* PV 610045

August 2019 30
Spain
Basque Country/País Vasco
Bengoetxe
Bengoetxe means “come home” in Basque, and that is exactly what Iñaki and Rosa Maria Etxeberria did when they established their tiny, 3.5ha estate
in 2001. It turns out that the Etxeberria’s farm has a long history and unique terruño to go along with the singular wines they produce. Perched high up
on a clay slope, their ancient farmhouse has been handed down through the family for generations. After both phylloxera and civil war hit the area, the
vineyards were ripped out, only to be replanted to the native Hondarribi Zuri and Gros Manseng once the Etxeberrias returned. Organic from the
beginning, certification came in 2007, the first producer in the Basque Country to do so. Bengoetxe is one of the few producers in the DO that's not
located right next to the coast or directly near the town of Getaria. Using historic evidence of pre-phylloxera plantings in their town of Olaberria, Iñaki
fought for years to be included in the DO, finally achieving the status in 2008. Olaberria is a little warmer, especially in the summer, and the soils more
clay dominated than their coastal neighbors, leading to riper, sturdier grapes. Thankfully, the Etxeberrias do not intend to make a copy-cat Txakolina.
Classic and slow wild yeast fermentation takes place in small 3000 liter vats located in their home garage. The wine is then raised on the lees up to a
year with no batonnage. Sulfur levels are kept to a minimum, and because all CO2 is natural (not injected), the wine often does not show the spritzy
character of other Txakolis from Getaria. We can’t help but feel like this was how the Txakolis of the past tasted before commercial yeast, chemicals,
and heavy filtration took hold of the region. With Bengoetxe, we feel we have unearthed an authentic and treasured puzzle piece of Basque
winegrowing history.

Bengoetxe Getariako Txakolina 2016 Hondarribi Zuri/++ 750mL 12 JPS 598532
Bengoetxe Getariako Txakolina "Berezia" 2015 Hondarribi Zuri/++ 750mL 12 JPS
Galicia
Benaza
The wine region Monterrei is located just above Portugal in the province of Ourense. Monterrei is a relatively new DO but possesses a long history of
winegrowing, and at the moment is experiencing a renaissance in winemaking. The climate is relatively dry and warm for Galicia and more continental
than Atlantic. The soils are a mix of clay and alluvial. Benaza Godello is a balanced, drinkable, and food-friendly vino blanco. It expresses the unique
personality and inherent qualities of the Godello grape and Monterrei terruño. Benaza Godello is a cuvée made especially for Vinos de Terruños in
collaboration with Álvaro Bueno, a vintner with deep roots and intimate knowledge of the Monterrei region. Fermented in stainless steel vat and
raised on the lees for up to a year.

Benaza Monterrei Godello 2017 Godello 750mL 12 VDT
Daterra Viticultores (Laura Lorenzo)

For almost a decade, Laura Lorenzo was the winemaker and viticulturist at the venerable Dominio do Bibei, a pioneering producer of fine wine in
Quiroga-Bibei, the furthest southeast subzone of Ribeira Sacra. In 2014, Laura decided to strike out on her own, and with the help of her chef/artist
partner, Álvaro Dominguez, she formed Daterra Viticultores. Laura has pieced together 4.5ha of rented and owned vineyards with the majority of the
parcels home to 80-120-year-old bush vines. The landscape is rugged and sparse, with steep terraced and unterraced vineyards overlooking the
Bibei, Jares, and Navea rivers. Granite is the dominant soil type, complemented by slate, clay, gneiss, and sand. There are many grapes planted here
not often seen in other parts of Ribeira Sacra or Galicia, such as Mouraton and Colgadeira. Her goal in the vineyards is to nurture life in the soils that
have been decimated by years of industrial agriculture, to create a healthy and thriving ecosystem for her old bush vines. All work is carried out
manually and organically, with some biodynamic preparations utilized. In the winery, Laura’s winemaking is decidedly low tech and non-interventionist.
She ferments with native yeasts, uses older wooden casks and concrete vessels for fermentation and élevage, and works with only small amounts of
sulfur. The wine is moved by gravity whenever possible, and the wines are not fined or filtered.

Daterra Viticultores "Camino de la Frontera" VdM Blanco 2017 Malvasia/Verdejo/++ 750mL 12* JPS 607470
Daterra Viticultores "Camino de la Frontera" VdM Tinto 2017 Juan García/Tinta Madrid/++ 750mL 12* JPS 607471
Daterra Viticultores "Casas de Enriba" VdM Tinto 2016 Mencía/Godello 750mL 12* JPS 589959
Daterra Viticultores "Gavela da Vila – Granito" VdM Blanco 2017 Palomino 750mL 12* JPS 578863
Daterra Viticultores "Gavela do Pobo – Xisto e Pizzara" VdM Blanco 2017 Palomino 750mL 12* JPS 612000
Daterra Viticultores "Portela do Vento" VdM Tinto 2017 Mencía/Garnacha Tintorera 750mL 12* JPS 589998
Daterra Viticultores "Portela do Vento" VdM Tinto 2017 Mencía/Garnacha Tintorera 1.5L 4* JPS 596122
Daterra Viticultores "Azos da Vila" VdM Tinto 2017 Mouraton/Mencía/++ 750mL 12* JPS
Daterra Viticultores "Erea da Vila" VdM Blanco 2017 Godello/Doña Blanca/++ 750mL 6 JPS 612001
Daterra Viticultores "Azos da Paraxe" VdM Tinto Alicante Bouschet 2017 Alicante Bouschet 750mL 6 JPS
Daterra Viticultores "Azos da Paraxe" VdM Tinto Mencía 2017 Mencía 750mL 6 JPS
Daterra Viticultores "Azos do Pobo" VdM Tinto 2017 Mouraton/Mencía/++ 750mL 6 JPS

August 2019 31
Envínate
Envínate (meaning 'wine yourself') is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.
This gang of four formed back in 2005 while studying enology at the University of Miguel Hernández in Alicante. Upon graduation, they formed a
winemaking consultancy, which eventually evolved into Envínate, a project that mainly focuses on exploring distinctive parcels in the Atlantic-inflected
regions of Ribeira Sacra and the Canary Islands, as well as other exceptional vineyard plots across the Iberian Peninsula. Their collective aim is to
make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used
in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts
with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling if needed.
The results are some of the most exciting and honest wines being produced in Spain today.

Envínate "Lousas – Viñas de aldea" VdM Tinto 2017 Mencía 750mL 6 JPS 583462
Envínate Ribera Sacra Tinto "Misturado de Abeleda" 2016 Mencía/Treixadura/++ 750mL 6 JPS 601086
Envínate "Lousas – Parcela Camiño Novo" VdM Tinto 2017 Mencía/Garnacha Tintorera 750mL 6 JPS 609167
Envínate "Lousas – Parcela Seoane" VdM Tinto 2017 Mencía 750mL 6 JPS 609166
Guímaro
Cultivated since Roman times, Ribeira Sacra’s steep, terraced vineyards are some of the most picturesque and treacherous in the world of wine —
think Douro, Côte-Rôtie, or the Mosel. Like those most dramatic terruños, wine-growing here is not for the faint of heart; it takes spirited determination,
unwieldy optimism, a sense of tradition, and a willingness to collaborate. All of these qualities are embodied by the young Pedro Rodríguez of
Guímaro. Pedro descends from a long line of colleteiros working in the Amandi area, Ribeira Sacra’s most prime sub-zone with south facing vineyards
planted on slate just above the river Sil. His parents, Manolo and Carmen, still work the vineyards daily and also maintain a small finca of mixed
agriculture. In 1991, Pedro decided to take over the family winery and named it Guímaro, which means "rebel" in Gallego and was a nickname of
Pedro’s grandfather, and became one of the first adegas to join the Ribeira Sacra DO in 1996. Pedro immediately set about making significant
improvements in the vineyards, such as reducing yields of the commonly over-cropped Mencía grape, eliminating chemicals, and paying attention to
the different plots’ expositions, which greatly helps to preserve natural acidity in the grapes. Old-fashioned winemaking methods were reclaimed as
well: wild yeast fermentation, foot treading in open-top vessels, stem inclusion, working with low sulfur, and aging in used barrels. Never resting on his
laurels, Pedro is leading his estate to organic certification and has undertaken a massive project of planting heirloom grape varieties at the highest
elevations in Amandi. With this ever-evolving approach, there is no doubt the future is looking bright at Guímaro. 152.76

Guímaro Ribeira Sacra Tinto 2017 Mencía/++ 750mL 12 JPS 605702
Guímaro Ribeira Sacra Blanco 2017 Godello 750mL 12 JPS 605701
Guímaro Ribeira Sacra Tinto "Camiño Real" 2016 Mencía/Merenzao/++ 750mL 12* JPS 606324
La Milla
Rías Baixas represents the lowlands of Galicia, with an elevation generally less than 300m near the sea and the lower reaches of the rivers, giving
the region a distinct Atlantic influence with mild temperatures and high rainfall. Here, Albariño finds its natural habitat. La Milla is a cuvée made in
collaboration with third generation winegrower and winemaker Angel Parada. It is sourced from an organically and biodynamically farmed plot of old
vines (up to 80 years old) in the sandy soils of the Soutomaior subzone of Rías Baixas. After hand harvesting, spontaneous fermentation and aging
occur entirely in stainless steel tanks.

La Milla Rías Baixas Albariño 2017 Albariño 750mL 12 VDT 604048
Luis Rodriguez
Luis Rodriguez has been quietly crafting remarkable Ribeiro wines since 1988. From the beginning, Luis' aim has been to showcase the enormous
potential for the once nearly extinct native grapes to produce distinctive and age-worthy wines. Luis studied enology and philosophy in Madrid, took
the time to visit many of Europe’s great wine regions, and even served as the president of the Ribeiro DO for many years. Over time, Luis has
accumulated just over 5ha of vineyards scattered over nearly 100 micro-plots primarily located in the town of Arnoia, a village with some of the
steepest south-facing vineyards in Ribeiro. Here, the soils are decomposed granite with sandy topsoil. Luis' vines range from 10-50 years old, with
many of them being planted by Luis himself. Having grown up in the village of Arnoia and by focusing his work there, Luis knows where the good
vineyards are located. He has been steadily converting these plots from the bulk wine grapes Palomino and Garnacha Tintorera to the native
Treixadura, Brancellao, Lado, and Ferrol just to name a few. His philosophy in the vineyard is to maintain balance, with no herbicides ever used, and
treatments applied only if absolutely necessary, and never for a month before the harvest to help preserve the native yeasts existent on the grapes
that help start fermentation. Luis works in the same tiny adega originally built by his grandfather, utilizing a mixture of temperature-controlled
equipment and a variety of sizes of oak barrels, with a small amount of new barrels reserved for the top "Escolma" wines that are only made in
certain vintages. It is time for the world to notice that fine Ribeiro wine prevails!

Luis Rodriguez Ribeiro Tinto "Eidos Ermos" 2016 Souson/Caiño/Brancellao/++ 750mL JPS 606365
Luis Rodriguez Ribeiro Tinto "A Torna Dos Pasás" 2015 Brancellao/Caiño Longo/++ 750mL 12* JPS 605720
Luis Rodriguez Ribeiro Tinto "A Torna Dos Pasás" 2015 Brancellao/Caiño Longo/++ 1.5L 4 JPS 605719
Luis Rodriguez Ribeiro Blanco "Viña de Martin Os Pasás" 2016 Treixadura/Albariño/++ 750mL 12* JPS 605722
Luis Rodriguez Ribeiro Blanco "Viña de Martin Os Pasás" 2016 Treixadura/Albariño/++ 1.5L 4 JPS 605721
Luis Rodriguez Ribeiro Blanco "A Teixa" 2015 Treixadura/Albariño/++ 750mL 12* JPS 605718
Luis Rodriguez Ribeiro Blanco "Viña de Martin Escolma" 2013 Treixadura/Albariño/++ 750mL 12* JPS 605717
Luis Rodriguez Ribeiro Blanco "Viña de Martin Escolma" 2013 Treixadura/Albariño/++ 1.5L 4 JPS 605716

August 2019 32
Nanclares
Located in Cambados right on the Atlantic Ocean, Alberto Nanclares has been quietly crafting some of the most serious, ocean-infused, age-worthy
Albariños in the Val do Salnés subzone of Rías Baixas. After a career as an economist for many years, in 1992, Alberto and his wife wanted to unwind
their careers near the ocean. As happenstance, the small home they purchased came with some vineyard land. Initially, Alberto had no plans to make
wine, but the idea of farming grew on him, so he invested in some winemaking tools and set up a tiny winery in his garage. In the beginning, Alberto
farmed conventionally but quickly became disenchanted with the use of chemicals. Gradually, he moved away from the systematic herbicide and
pesticide use and has now eliminated chemicals altogether with full-fledged organic farming and some work with biodynamics, a rarity in this humid,
Atlantic-influenced region. Alberto currently tends 2.5ha of vines, all trained in the traditional pergola style, and divided into 12 small parcels in the
parroquias of Cambados and Meaño. Some of the vines are so close to the ocean that Alberto gathers seaweed to use for compost, and he does not
plow in order to keep the surrounding flora and fauna in their natural habitat. After harvesting by hand, all of his wines are fermented with wild yeasts
by parcel, and he chooses not to de-acidify, preferring the edginess of the naturally high acidity. Malolactic fermentation rarely occurs, and the wines
spend a good amount of time (usually more than one year) on their lees before being bottled without clarification or filtration and only a minimal dose
of sulfur. Nanclares wines are angular and 'vin de garde' in style with great concentration, crystalline precision, and a distinct saline character that
pairs effortlessly with the abundant fresh seafood the region is known for.

Nanclares Rías Baixas Albariño "Dandelion" 2018 Albariño 750mL 12 JPS 611405
Nanclares Rías Baixas Albariño "Tempus Vivendi" 2017 Albariño 750mL 12* JPS 602449
Nanclares Rías Baixas Albariño 2017 Albariño 750mL 6 JPS 602446
Nanclares Rías Baixas Albariño "Soverribas" 2017 Albariño 750mL 6 JPS 608109
Nanclares Rías Baixas Albariño "Paraje Mina" 2017 Albariño 750mL 6 JPS 580780
Nanclares Rías Baixas Albariño "A Graña" 2017 Albariño 750mL 6 JPS 608112
Nanclares "La tinaja de Aránzazu" VdM Blanco 2017 Albariño 750mL 6 JPS 608108
Nanclares Rías Baixas Albariño "Crisopa" (Skin contact) 2017 Albariño 750mL 6 JPS 608111
Nanclares "Penapedre" VdM Tinto 2016 Mencía/Garnacha Tintorera 750mL 6 JPS 586806
Nanclares "Miñato de Raña" VdM Tinto 2017 Mencía/Garnacha Tintorera 750mL 6 JPS 608110
Nanclares Rías Baixas Albariño "Coccinella" 2016 Albariño 750mL 3 JPS 594491
Nanclares Ribeiro Tinto "Poza Vella" 2015 Brancellao/Caiño Longo/++ 750mL 3 JPS 602445
Nanclares Ribeiro Tinto "Poza Vella" 2016 Brancellao/Caiño Longo/++ 750mL 3 JPS 602447
Pago Cativo
The Ribeiro DO is located in southern Galicia in the confluence of the valleys formed by the Miño, Avia, and Arnoia rivers. These valleys protect the
region from Atlantic squalls, providing an Oceanic-Mediterranean transitional climate that allows fruit to ripen while preserving acidity and freshness of
aromas. Ribeiro is also home to a slew of traditional, indigenous varieties such as Brancellao, Caiño Tinto and Blanco, Souson, Treixadura, and more,
which yield incomparable wines with strong personalities. Pago Cativo is made especially for Vinos de Terruños in collaboration with winemaker Álvaro
Bueno. Fruit is sourced from biodynamically farmed vineyards up to 70 years old on the classic granite and slate soils of the region. Only indigenous
varieties are used, and the wines are fermented with native yeast in stainless steel.

Pago Cativo Ribeiro Blanco "O Forte" 2017 Treixadura/Albariño/Godello/+ 750mL 12 VDT 608547
Pago Cativo Ribeiro Tinto "O Cotiño" 2017 Caiño/Souson/Brancellao/++ 750mL 12 VDT 608546
La Rioja
Bodega Akutain
The story of Bodega Akutain begins over four decades ago when Rioja’s storied estates were consistently producing Spain’s most highly sought-after
wines. At this time, Juan Peñagaricano Akutain was an engineer in nearby Basque Country, working for a company that sold cooling units to wineries.
Juan developed personal relationships with many Rioja bodegas and spent time tasting and learning in the region, most notably in the cellars of two
of the great traditionalists of yesteryear – CVNE and La Rioja Alta. These experiences gave him the confidence to plant his first vineyard in 1975,
located 5km west of Haro at Rioja’s epicenter. With a desire to work in the château style, Juan acquired a horse stable adjacent to the vineyard and
converted it into a small bodega, and Akutain has been making wine here in this small but highly functional bodega ever since. They strive to produce
wines in the traditional style set forth by the Grand Bodegas, but on a much smaller scale, and most importantly, to singularly reflect the wind-swept,
high-elevation terruño of Rioja Alta. Today the property is comprised of 6.5ha of four distinct vineyard plots, all estate-owned and located in the Rioja
Alta subzone, ranging from 25-40 years of age. Juan’s son, the young and ambitious Jon Peñagaricano, is now handling the day-to-day operations.
Today, Jon is leading the estate into the 21st century, converting their highest elevation vineyard to organic viticulture, with the rest of the estate
following suit. Harvesting is by hand, all fermentations are with natural yeasts in fiberglass vats (with no temperature control), and all aging is in used
American oak. They bottle age for a significant amount of time in natural caves that the Akutains built under the first vineyard they planted back in
1975. The resultant wines are throwbacks to Rioja’s past – 12.5 to 13% alcohol, beautifully aromatic, nuanced, and age-worthy; traditional Grower
Rioja at its best!

Bodega Akutain Rioja Cosecha 2016 Tempranillo/Garnacha 750mL 12 JPS 603877
Bodega Akutain Rioja Crianza 2014 Tempranillo/Garnacha/Viura 750mL 12 JPS 571710
Bodega Akutain Rioja Reserva 2012 Tempranillo/Garnacha/Viura 750mL 6 JPS 564596
Bodega Akutain Rioja Gran Reserva 2004 Tempranillo/Garnacha/Viura 750mL 6 JPS 564597

August 2019 33
Siete
Siete Rioja comes from a second generation family farm using environmentally friendly methods for producing the best wines. Vineyards are divided
among several municipalities – Calahorra, Andosilla, and San Adrián – all within Rioja Baja. The soils are diverse, with limestone dominating, but also
sand, clay, and gravel. Siete is a wine made especially for Vinos de Terruños in collaboration with brothers Andrés and Ramón Serrano, pioneers in
organic farming in Rioja Baja. Tempranillo, Garnacha, and Mazuelo are each vinified separately in stainless steel before final blending.

Siete Rioja Joven 2017 Tempranillo/Garnacha/++ 750mL 12 VDT 605770
Siete Rioja Rosado 2018 Garnacha 750mL 12 VDT 611107
Navarra
Verasol
The region of Navarra sits just northeast of the bordering Rioja. It is a region that enjoys three distinct climate influences – Atlantic, Continental, and
Mediteranean – as well as a myriad of soil types and elevations. This makes Navarra one of the most interesting regions for winegrowing in all of
Spain. The fruit for this cuvée is sourced from organically farmed vines around the town of Olite, a winemaking town in the Ribera Alta subzone of
Navarra. Due to its limestone sub-soils, high elevation, and accompanying fluctuations between daytime and nighttime temperatures, this is an area
known to produce excellent Tempranillo and Garnacha based wines. Verasol is a cuvée made especially for Vinos de Terruños in collaboration with
Charo Moriones, a vintner with deep roots and intimate knowledge of the Navarra region. Fermented and raised in old cement vats. Bottled unfiltered.

Verasol Navarra 2015 Tempranillo/Garnacha 750mL 12 VDT 539153
Castilla y León
Alfredo Maestro
The affable iconoclast Alfredo Maestro started making wine in 1998 when he planted his first vineyard, Almate, near his hometown of Peñafiel in
Ribera del Duero. From the beginning, he set out to farm his vineyard organically. In the cellar though, Alfredo was literally working “by the book,”
teaching himself enology from a book and using every winemaking trick to make a “correct” Ribera del Duero: yeasts, acid, enzymes, tannins, color-
enhancers, etc. Finally, in the early 2000’s, Alfredo had a revelation. He started questioning why, as an organic farmer, was he using chemicals to
make the finished wine when he could be working as naturally in the cellar as he did in the vineyards. So, he began eliminating exogenous products,
and in 2003, began making wine without any additives whatsoever, including sulfur. Over the past few years, Alfredo has been searching out
abandoned or neglected vineyards around the Ribera del Duero and nearby Madrid to convert to organic farming. He looks for old vines, poor
limestone or granitic soils, and the requisite high elevation that gives freshness to wines grown in Spain’s great Meseta Central. Today, Alfredo has
accumulated 9ha total and two small bodegas, one located in his native Peñafiel in the Ribera del Duero, where his father still helps with the bodega
work, and the other just southwest of Madrid. He has emerged as one of the most lauded and dynamic natural winemakers in all of Spain. The wines
are rich, pure, bright, and show everything there is to like about the Duero, minus the fake oak-addled spoof tactics that have dominated the wine
styles in the region for years.

Alfredo Maestro "Viña Almate" VdlT Castilla y León 2018 Tinto Fino 750mL 12 JPS 605776
Alfredo Maestro "Amanda" VdlT Castilla y León Rosado 2017 Garnacha Tintorera 750mL 12 JPS 598542
Alfredo Maestro "Lovamor" VdlT Castilla y León 2017 Albillo Mayor 750mL 12 JPS 598541
Alfredo Maestro "El Rey del Glam" VdlT Castilla y León 2017 Garnacha 750mL 12 JPS 557989
Alfredo Maestro "A dos tiempos" VdlT Madrid 2017 Tinto Fino/Garnacha 750mL 12 JPS 605775
Alfredo Maestro "Rosado Clásico de Valladolid" VdlT Castilla y León 2015 Tempranillo/Garnacha/++ 750mL 12 JPS 598543
Alfredo Maestro "Castrillo de Duero" VdlT Castilla y León 2015 Tinto Fino 750mL 12* JPS 565637
Alfredo Maestro "El Marciano" VdlT Castilla y León 2017 Garnacha 750mL 12* JPS 565636
Alfredo Maestro "Consuelo" VdlT Castilla y León 2016 Albillo Mayor 750mL 12* JPS 605774
Alfredo Maestro "La Asperilla" VdlT Castilla y León 2016 Tinto Fino/Albillo/Palomino/+ 750mL 6 JPS 605773
Alfredo Maestro "La Cosa – The Thing" VdlT Castilla y León 2014 Moscatel de Alejandría 375mL 6 JPS 574442

August 2019 34
Goyo García
Goyo García Viadero, the son of one of the most respected winemaking families in the Ribera del Duero, has been crafting iconoclastic, naturally-
made wines since the 1980s. Greatly inspired by natural winemakers, like Pierre Overnoy from the Jura, Goyo started his current project of reviving
old vineyards to produce his own naturally made wines in 2003. With the help of his wife Diana, Goyo farms three, tiny single-plots in the heart of
Ribera del Duero near the town of Roa, all on different soil types and altitudes. The vineyards here are very old (the youngest vines are 80 years old),
and all the vines are head-trained and interplanted with white grapes. Goyo harvests first for acidity, and then coferments red and white grapes
together, just as things were done in Ribera del Duero back in the good old days. In the cellar, the grapes are all destemmed, fermented exclusively
with wild yeast, and nothing is added during élevage (including SO2). The wines are then raised in old French barrels at an underground, century-old
cellar. Goyo also makes wine in Cantabria, the region where his mother comes from, high up in the Picos de Europa mountain range, where there is a
little-known outcropping of old-vine Mencía and Palomino planted on pure broken slate. Using similar practices as his Duero reds, Goyo produces
beautiful mountain-laden, mineral-inflected wines from here. That’s right, Palomino gone Wild!

Goyo García Ribera del Duero "Joven de Viñas Viejas" 2018 Tinto Fino 750mL 12 JPS 598535
Goyo García Ribera del Duero "Finca los Quemados" 2017 Tinto Fino 750mL 6 JPS 611605
Goyo García "Cobero" VdlT Blanco (Cantabria) 2015 Palomino 750mL 6 JPS 545816
Goyo García "Cobero" VdM Tinto (Cantabria) 2013 Mencía/Palomino 750mL 6 JPS 576049
Goyo García Ribera del Duero "Finca Guijarrales" 2016 Graciano 750mL 6 JPS 611606
Goyo García Ribera del Duero "Finca el Peruco" 2014 Tinto Fino/Albillo 750mL 6 JPS 602566
Goyo García Ribera del Duero "Finca Viñas de Arcilla" 2014 Tinto Fino 750mL 6 JPS 602568
Goyo García Ribera del Duero "Finca Valdeolmos" 2014 Tinto Fino/Albillo 750mL 6 JPS 602567
Goyo García Ribera del Duero "Reserva Especial" 2011 Tinto Fino/Albillo 750mL 6* JPS 602565
Goyo García Ribera del Duero "G.G.V." 1986 Tinto Fino/Albillo 750mL 6* JPS 576051
Isaac Cantalapiedra
The Cantalapiedras descend from several generations of winegrowers working in the municipality of La Seca, a dusty town of 1,000 people that is
considered to be the heart of the Rueda appellation. While most producers in the region have embraced the ultra-modern styles of Verdejo (high
yields, machine harvesting, selected yeasts, cold fermentation, heavy filtration, and copious amounts of sulfur) to make an internationally appealing
wine, the Cantalapiedras have taken a decidedly different approach. Although there are records of the Cantalapiedras’ grape-growing dating to the
19th century, the birth of the current estate can be traced to 1949 when patriarch Heliodoro planted his first vineyard plot at the age of 15. For many
years, Heliodoro’s son Isaac worked alongside him, and together they built a 20ha domaine that is now certified organic. In the past, they sold the
bulk of their grape production to larger producers in the area. It is with the third generation – Helio has since passed away and Isaac’s son Manuel
has joined – that the family has established a small cellar of their own, bottling their first vintage in 2014. Being farmers first, they strive to go beyond
organic and incorporate many biodynamic practices into their viticulture. Their grapes are oftentimes harvested later than other producers in the
region, and they keep about 7ha of their vines to vinify themselves, selling the rest to the old relationships of the family. In the cellar, Manuel utilizes
wild yeasts for fermentation, minimal amounts of sulfur, and no other additions. They produce a wide range of wines, from more soil-driven, single-plot
wines, to flor-aged wines (historically traditional for the region), as well as skin-contact wines and pét-nats with no added SO2. These are winegrowers
who promise to be dynamic and forward thinking. Given the excellent quality of the wines right out of the gate, we are beyond excited to see what the
future holds for Manuel and Isaac Cantalapiedra.

Isaac Cantalapiedra "Cantayano" VdlT Castilla y León 2016 Verdejo 750mL 12 JPS 602570
Isaac Cantalapiedra "Majuelo del Chivitero" VdlT Castilla y León 2015 Verdejo 750mL 12* JPS 592898
La Capra Loca
This wine is made in Pesquera de Duero, in the Valladolid province of Ribera del Duero. This vineyard’s location is characterized by very cold winters
and hot summers. The wide variations in temperature between day and night contribute to a slower ripening of the grapes and provide excellent
levels of acidity. La Capra Loca is a cuvée made especially for Vinos de Terruños in collaboration with the viticulturist Federico Fernandez of the
Fernandez family, who has a great wine tradition in Ribera del Duero and are pioneers in developing the Tempranillo grape in Pesquera de Duero.
Fermented in stainless steel and aged 6 months in American and Hungarian oak.

La Capra Loca VdM Tinto 2015 Tempranillo del País 750mL 12 VDT 576146

August 2019 35
La Senda
Bierzo, located in the northwest province of León, is known for its Mencía-based wines with plenty of fruit and spice, as well as an important stop for
travelers who walk the Camino de Santiago. Here, the travel-weary pilgrim will find hearty Castellana food and much-needed repose before crossing
the Cantabrian Mountains into Galicia toward the North Atlantic coast. Diego Losada is in many ways a fellow pilgrim, in search of the "Atlantic" in his
wines, and even named his project La Senda, meaning "the path". Diego originally studied organic chemistry at university, acquainting himself with
winegrowing through a scientific perspective. Eventually, Diego rejected the rigid nature of science, turning to the open-ended and intuitive philosophy
of natural winegrowing. After working at a few larger wineries in the region, Diego decided that he needed to make wine his own way. In 2013, Diego
began by recuperating three small parcels to bottle his first wine. Today, he currently rents 15 parcels totaling just over 5ha, focusing on bush-trained
vines that are at least 60 years old at high elevation, in sites relatively isolated from other vineyards so any chemical treatments cannot taint his soils.
Using organic viticulture, Diego encourages biodiversity, letting the natural flora grow amongst the vines. In the winery, Diego works with extremely
low-intervention since he wants his wines to retain the energy and life of the vineyards. As such, he employs a mix of unlined concrete vats and older
oak and chestnut casks and foudre for fermentation and aging, and there are no pumps, no battonage, and no additives besides minimal amounts of
SO2 when necessary. The results are simply some of the most revolutionary Bierzo wines that we have encountered.

La Senda Bierzo Tinto "Vindemiatrix" 2018 Mencía/Palomino/++ 750mL 12 JPS 603953
La Senda Bierzo Tinto "1984" 2017 Mencía 750mL 12 JPS 584502
La Senda Bierzo Tinto "El Aqueronte" 2016 Mencía 750mL 12* JPS 594494
La Senda Bierzo Tinto "La Barbacana" 2016 Garnacha Tintorera/Mencía 750mL 12* JPS 594495
La Senda Bierzo Blanco "In A Gadda Da Vida" 2017 Godello/Doña Blanca/++ 750mL 12* JPS 610052
La Senda Bierzo Tinto "In Absentia" 2017 Trousseau 750mL 12* JPS 610704
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he has settled down in the
southern part of Castilla y León in Sierra de Salamanca. The grapes for this wine come from a vineyard planted in 2004 as part of research
collaboration with the regional government. Called "La Espaldera" ('trellis' in English), it represents the most comprehensive collection of the known
clones of Rufete. While the trellised, cordon-pruned vines are a departure from the more traditional bush vines of the region, it is tightly planted on a
steep WNW-facing slope of decomposed granite and quartz, supported by hand-built stone terraces. It has been farmed organically (and certified as
such) since it was planted, and the winemaking follows a very minimalist approach, with SO2 as the only addition.

M. Sokolin Sierra de Salamanca Rufete "Vol. 3 Edición Limitada" 2016 Rufete 750mL 12* MFW 594910
Vevi
The wine region Rueda is located in the heart of Spain, in the southwestern part of Castilla y León. It is high in elevation and possesses a continental
climate with wide shifts between very warm days and cold nights. Rueda has a long tradition of winegrowing and is the ancestral home of the noble
Verdejo grape. Verdejo makes one of the most distinctive white wines in all of Spain. Vevi Rueda is a cuvée made especially for Vinos de Terruños in
collaboration with Silvia García, an organic farmer and vintner with deep roots and intimate knowledge of the Rueda region. Vevi expresses the
unique personality of the native Verdejo grape, along with the inherent qualities of the Rueda terruño. It is a balanced, drinkable, and food-friendly
vino blanco. Fermented in stainless steel vat and raised on the lees 6-8 months before bottling.

Vevi Rueda 2016 Verdejo 750mL 12 VDT 539159
Madrid
4 Monos
4 Monos (4 Monkeys) is a team of four friends and lovers of wine native to Madrid. Javier García, Laura Robles, David Velasco, and David Moreno
focus their work on the Sierra de Gredos mountain range just 80km west of downtown Madrid. Here, old bush vines at 600-1200m in elevation planted
on sand, granite, and schist intermingle with sweet-scented olive, evergreen, almond, and chestnut trees, scrub brush, chamomile, and wildflowers.
This is a landscape that feels like a holy collision between the Mediterranean and the Alpine. It is this terroir that 4 Monos champions with organic
farming and articulates so beautifully with their utterly crystalline and transparent wines. Over just a few years, they have accumulated 4ha of vineyard
land and acquired a small bodega with built-in concrete tanks, and are also working 10ha with other local growers who share their passion for organic
farming practices. By putting a focus on the land and the variances in terroir from village to village, they have brought the potential of the Gredos to
the world’s attention and revived production from grapes such as Morenillo and Cariñena. Minimalism reigns supreme in their cellar – wild yeasts and
whole grape clusters for fermentation, foot-trodding the grapes for minimal extraction, little sulfur, and minimal oak treatment. The resulting wines are
weightless and flavorful, with lip-smacking granitic minerality and incomparable finesse.

4 Monos Vinos de Madrid Tinto 2017 Garnacha/Cariñena/++ 750mL 12 JPS 604137
4 Monos Vinos de Madrid Blanco 2017 Albillo/Moscatel/++ 750mL 12* JPS 604136
4 Monos Vinos de Madrid Tinto "Cenicientos" 2015 Garnacha/Cariñena/++ 750mL 12* JPS 566706
4 Monos Vinos de Madrid Tinto "Cien Lanzas" 2016 Garnacha/Cariñena/++ 750mL 12* JPS 604135
4 Monos Vinos de Madrid Albillo Real 2017 Albillo Real 750mL 12* JPS 604134
4 Monos Vinos de Madrid "La Danza del Viento – Molino Quemado" 2015 Garnacha 750mL 6 JPS 604133
4 Monos Vinos de Madrid "La Danza del Viento – La Isilla" 2016 Garnacha/Cariñena 750mL 6 JPS 604132

August 2019 36
Aragón
Bielsa
The wine region Cariñena is located just southeast of Navarra in the province of Zaragoza. It is part of the larger political region of Aragón, the area
considered to be the ancestral home of the Garnacha grape. Cariñena possesses an ideal terruño for growing and making wine from old vine
Garnacha. The soils are poor and limestone based. The climate is continental, with hot days to ensure ripening and cool nights to preserve acidity,
along with a unique cooling influence from a wind that blows from the north, called Cierzo. This cooling influence helps give unusually delicate
aromatics and elegant wines from the late-ripening and potentially alcoholic Garnacha grape. Bielsa Garnacha is meant to be a drinkable and food-
friendly wine that expresses the unique personality and inherent qualities of self-sustaining, old vine viticulture and the Cariñena terruño. It is a cuvée
made especially for Vinos de Terruños in collaboration with Ana Becoechea, a vintner with deep roots and intimate knowledge of the Cariñena region.
Fermented and raised 3 months in American barrels. Bottled unfiltered.

Bielsa Cariñena Garnacha "Viñas Viejas" 2016 Garnacha 750mL 12 VDT 594594
Catalonia
AT Roca
There is a revolution happening in Penedès and AT Roca is at the vanguard. After decades under the control of the sprawling and dominating Cava
DO, a handful of producers have defected. It started with a single winery, but slowly more and more quality sparkling wine producers are disassociating
themselves from this DO that has nothing to do with a sense of place. Catalans have never been afraid of separating from the masses, and in the heart
of Catalunya, AT Roca is no different. Over 75% of the total Cava production comes from just two behemoth wineries, and they control all aspects of
the DO. The Cava DO is unique in that it does not have physical boundaries, rather the requirement is only that their sparkling wines be made in the
'mètode tradicional'. The DO encompasses over 23 different regions across Spain, leaving many of its Catalan members feeling that it cannot ever truly
represent what is most important to them: the region of Penedès. Agustí Torello Roca and his father and aunt, Agustí Torello Sibill and Lali Torello
Sibill, founded AT Roca in 2013 with a focus on vineyards and wines with a sense of place. One of the first priorities for AT Roca was to join DO Classic
Penedès, a subset of the Penedès DO that was formed in 2012. It started with just 10 members and has been growing ever since. DO Classic Penedès
is perhaps the first governing body that requires organic certification in order to be a member. In addition to the farming requirements, 15 months aging
on the lees is the minimum (only 9 months is required in DO Cava), and all wines must be traditional method and vintage-dated. AT Roca goes well
beyond these standards, with 100% hand-harvesting (most grapes in Cava and Classic Penedès are harvested by machine), and aging their single-
vineyard wines on the lees with natural cork instead of crown caps, another rarity in the region. Agustí (the son) studied winemaking in Tarragona and
afterward, apprenticed with vigneron Bruno Michel, one of Champagne’s pioneers of organic farming. A diligent student, Agustí is well-traveled and
always in search of wines that represent place. The mission at AT Roca is to showcase their region: the eastern part of Penedès near the Massís del
Garraf and the foothills of the d’Ordal mountains. AT Roca currently works with 38ha of vines – 18 connected hectares that they own and an additional
20ha they work with three growers, all of which are certified organic. AT Roca only works with indigenous Catalan grape varieties, with a focus on
Macabeu. Most of their vineyards are within 20km of the Mediterranean Sea and sit on north-facing slopes, making for ideal growing conditions. They
favor wines with tension, and in the warm Mediterranean climate of Penedès, north-facing slopes allow for less direct sunlight, and give the grapes
more time to cool off over night. Macabeu on their estate is grown on calcareous, gravel and limestone soils, and the region has very marine-heavy
soils from its time spent underwater 20 million years ago. It is an exciting time for sparkling wine in Catalunya. After years of complacency, real and
radical changes are happening and there is a newfound commitment to showcasing place. AT Roca is certainly at the forefront of this movement, and
their precise and pristine wines give evidence that there is much to be seen for the future of this notable region.

AT Roca Classic Penedès Reserva 2016 Macabeu/Xarel-lo/Parellada 750mL 12 JPS 613216
AT Roca Classic Penedès Rosat Reserva 2016 Garnatxa/Macabeu 750mL 12 JPS
AT Roca Penedès "Cantallops" 2017 Xarel-lo 750mL 12 JPS
AT Roca Classic Penedès "Esparter" 2015 Macabeu 750mL 12 JPS
AT Roca Classic Penedès "Pedregar" 2016 Garnatxa/Macabeu 750mL 12 JPS
German Gilabert
Cava is Spain’s most famous sparkling wine. In order to be called Cava, the wine has to be made using 'método tradicional', where the secondary
fermentation happens in the bottle. 95% of Cava is produced in the Penedès area of Catalonia, located just southwest of Barcelona. It is no wonder
that Cava is the drink of choice in the many tapas bars of the great city. The grapes used for German Gilabert come from the subzone Alt Penedès,
where the highest elevation plots are located. Only native grapes are used, the vines are farmed organically, and the wine is bottled without added
sugar or Brut Nature. German Gilabert is a cuvée made especially for Vinos de Terruños in collaboration with a vintner who has deep roots and
intimate knowledge of Cava production. Primary fermentation in stainless steel vats. Secondary fermentation in the bottle, and it is raised on the lees
18-20 months before disgorgement. Bottled with no dosage.

German Gilabert Cava Brut Nature NV Macabeu/Xarel-lo/Parellada 750mL 12 VDT 558516
German Gilabert Cava Brut Nature Rosat NV Trepat/Garnacha 750mL 12 VDT 558517

August 2019 37
Saó del Coster
Since the very beginning, Saó del Coster has respected its lands in Gratallops, Priorat, and has been able to express an elegant and honest vision of
this region, which has recently been known mostly for wines so overworked they have lost their sense of place. Some of the vineyards are over 60
years old and give the wines depth and expressiveness. Saó del Coster is a winery that works traditionally and organically, respecting natural cycles,
using biodynamic preparations in its lands and following the lunar calendar for all of its agricultural and winemaking activities. It is a commitment to
rediscover a method of working the land that is practically non-existent in the region, but we believe is essential in order to make deep wines of great
personality that give pleasure to whoever drinks them. They have even begun experimenting with whole cluster fermentation for their new cuvée
"Pim Pam Poom". Glou glou Priorat, anyone?

Saó del Coster Priorat "S" 2016 Grenache/Carignan 750mL 12 MFW 602586
Suriol
It’s a family affair at Suriol, an estate that manages to embody tradition while producing some of the most delicious Cavas and still wines as naturally
as possible. “Naturally” in this case means working only with their 'collita propia' (own vineyards) and certified organic grapes, no added commercial
yeasts or enzymes, very little sulfur additions, and no dosage at bottling of their Cavas. In short, Suriol is the real deal. The Suriol family has lived and
made wine in the same masia, the Castell de Grabuac, in Font-Rubí, Penedès, since the 15th century. Their 25ha of vineyards are divided up into 20
different micro-plots and surround the masia. Located in the Alt Penedès, the higher elevation winegrowing area of the region, the Suriol vineyards are
planted at 250-350m on heavy limestone soils. Originally, the family made wine just for themselves and to sell to local tavernas. It was not until 1985
that, under the leadership of the patriarch Francesc, the family started working seriously to produce Cava and bottling their own sparkling wines. Their
vineyards have been always worked organically, with certification arriving in 1998. In the cellar, the lively and passionate son, Assís Suriol, is in charge
made wine in the same masia, the Castell de Grabuac, in Font-Rubí, Penedès, since the 15th century. Their 25ha of vineyards are divided up into 20
tanks where the malolactic fermentation occurs naturally over the winter. The Cavas rest on the fine lees until sale. In some cases, such as for the
Gran Reserva wines, the wine can spend ten years or more on the lees. All of Suriol’s work in the vineyard and in the cellar equate to remarkable
expressions of their place and their family’s long history of winegrowing. These are true Vins Catalans with heart and soul.

Suriol Penedès Blanco "Donzella" 2016 Xarel-lo 750mL 12 JPS 572169
Suriol Cava Reserva Brut Nature 2015 Macabeu/Xarel-lo/Parellada 750mL 12 JPS 563914
Suriol Cava Rosat Reserva Brut Nature 2013 Garnacha/Monastrell 750mL 12 JPS 603328
Extremadura
Envínate

Envínate "T. Amarela – Parcela Valdemedel" VdM Tinto 2017 Tinta Amarela 750mL 6 JPS 610694
Castilla-La Mancha
Deya
Sourced from an organic grower in Castilla with a large collection of relatively old, bush-trained vines, Deya comes from several vineyards, between
40 and 50 years old. After a 10 day maceration, the wine is fermented and aged entirely in stainless steel. A fresh take on 100% Tempranillo from
Castilla-La Mancha for a great price.

Deya VdlT Castilla 2015 Tempranillo 750mL 12 MFW 572777

August 2019 38
Envínate

Envínate "Albahra" VdM Tinto 2017 Garnacha Tintorera/Moravia 750mL 12 JPS 601366
Envínate "Albahra" VdM Tinto 2017 Garnacha Tintorera/Moravia 1.5L 3 JPS 596099
Valencia
Curii Uvas y Vinos
Curii is the project of couple Alberto Redrado and Violetta Gutiérrez de la Vega, the daughter of the old-fashioned Alicantino estate Gutiérrez de la
Vega. Their aim is to restore old parcels in their native region and make wines with minimal intervention – true Mediterranean wines with lifted
aromatics and pure drinkability. They farm just over 1ha, with parcels ranging from 30-100 years old, and currently bottle one wine from the local
clone of Garnacha called Giró. It is native yeast fermented with whole grape clusters and raised in a mixture of neutral French oak barrels and one
old American oak foudre.

Curii Uvas y Vinos "Una Noche y Un Día" VdM 2017 Giró 750mL 12 JPS 587940
Curii Uvas y Vinos VdM Trepadell 2016 Trepadell/Merseguera 750mL 6 JPS 596624
Curii Uvas y Vinos VdM Giró 2013 Giró 750mL 6 JPS 580784
Gutiérrez de la Vega
For nearly 40 years, Felipe Gutiérrez de la Vega and his wife, Pilar, have championed traditional winegrowing in the sun-soaked region of coastal
Alicante. Inspired by the historical wine styles of their area and the artists and writers who enliven their cuvée labels and names, the family produces
a diverse range of 'vinos mediterraneos' from dry to sweet. In 1982, the couple moved the winery into an old Almazara (olive mill) in the secluded
village of Parcent to have better access to the diverse range of vineyard sites throughout their region. They currently farm 10ha (2 owned, 8 rented)
of head-pruned vines with a variety of parcel sizes, expositions, and elevations around La Marina Alta, as well as inland in the Sierra de Salinas
mountains. Since they are only a few kilometers from the sea, the nearby Mediterranean brings breezes and a pleasant humidity to their rugged
mountainside. Organic farming combined with the earthy soils, high elevations, and proximity to the ocean allow the grapes to fully ripen while
maintaining very good acidity. The grape varieties are as varied as the climates. Moscatel comes from the lower lying areas close to the ocean and is
planted on ancient terraces of chalky, iron-rich clay soils. Monastrell makes its home in the ungrafted sandy soils of the Sierra de Salinas. Giró, the
local clone of Garnacha, comes from coastal mountain vineyards planted on clay-calcareous soils. Their winemaking approach has always been
artisan: natural yeasts are employed for fermentation, and no other products are used in the winery except for judicious amounts of sulfur. Soleras are
maintained for their highly acclaimed noble sweet wines, and based on the direction of Felipe, there will be a bottling periodically with an age
designation. Clearly, the results are worth the effort, as these wines are nothing short of brilliant and show the truly authentic approach that Gutiérrez
de la Vega has brought to fine winemaking in Alicante.

Gutiérrez de la Vega "Viña Ulises" VdM Tinto 2016 Garnacha/Monastrell 750mL 12 JPS 587213
Gutiérrez de la Vega "Casta Diva Cosecha Miel" VdM Blanco 2013 Moscatel de Alejandría 500mL 12* JPS 590583
Vera de Estenas
Historically, the high-yielding Bobal grape was regarded as only useful for simple, acidic red and rosé wines destined for the local co-op. Recently, a
handful of quality-minded growers, using artisanal farming and vinification, are producing highly individual wines of true Mediterranean complexity,
with remarkable freshness, moderate alcohol, and calcareous soil-inflected tension. One of the torchbearers of Bobal is Vera de Estenas, possibly the
most traditional producer in the Utiel-Requena DO of Valencia, with some of the oldest Bobal holdings in Spain. Founded in 1945 by Francisco
Martinez Bermell, Vera de Estenas has been crafting wines from their 47ha of organic estate vineyards since their inception. Situated at 800m
elevation near the mouth of the Estenas river near the foot of the Sierra del Remedio mountains, their 'en vaso' trained vineyards run northwest to
southeast along a broad swath of calcareous clay soils. Summer brings scorching heat, but a cooling wind called the 'Solano' brings relief, and
nighttime temperatures can drop substantially due to the high elevation, helping to preserve acidity in the grapes. Under the current leadership of
Felix Martinez, Vera de Estenas is producing some of the region's most compelling wines, from Bobal vines as old as 100 years.

Vera de Estenas Utiel-Requena Tinto 2017 Bobal 750mL 12 JPS 605738

August 2019 39
Andalucía
Bodegas Alonso
After years working as a construction engineer, Seville native Fran Asencio and his brother, Fernando, have embarked on one of the most ambitious
projects in the region, attempting to resurrect the historic Pedro Romero bodega after its unfortunate economic collapse in 2014. Located in the
“barrio bajo” in downtown Sanlúcar de Barrameda, the Pedro Romero cellars cover an area of almost 1ha and are full of nearly 10,000 butts of
Sherry dating back to the winery’s founding in 1860, including soleras for legendary brands such as Gaspar Florido, Ánsar Real, and Fernando
Méndez. Located close to the Guadalquivir river in the almost at sea level, the bodega has almost perfect exposure to the west wind, making the
conditions ideal for producing and aging Manzanilla. Aside from these incredible old stocks, the Asencios have also purchased 13ha of their own
vineyards in the Pagos Balbaina and Miraflores, which they will use to refresh 40 old butts from Pedro Romero to make their own Manzanilla with
true vineyard-to-bottle traceability. Meanwhile, they have already bought Manzanilla from other almacenistas to establish a separate solera, which
they are using to help fund their work with the old stocks. The Asencio brothers are acutely aware of the enormous scale of the work needed and
that they are now responsible for a piece of Sanlúcar history, but they are dedicated to the task of keeping these wine jewels alive.

Bodegas Alonso Manzanilla Sanlúcar de Barrameda "Velo Flor" NV Palomino 750mL 12* JM 591107
Bodegas Gómez Nevado

Gabriel Gómez and his daughter Carmen descend from several generations of growers that have worked the soils in the Sierra Morena mountain
range about 200km northwest from Jerez and a solid 50km from Montilla-Morilles. The first records of them making wine here goes back to the 1700’s
and the winery was officially established in 1870. Led by the patriarch Gabriel, the family work 8ha of certified organic vineyards. Vine age is on
average 40 years old, practically an unheard-of age in the land of Sherry, and all are planted in the traditional 'en vaso' style. Grass grows between
the bush vines, with the family’s flock of goats grazing and trimming back the wild flora. Amazingly enough, Gómez Nevado holds the prestigious
place in Spanish viticultural history as the first certified organic winegrower in the country, with certification coming in 1988. The vineyards are made
up mostly of Arís – called Airén to the north – plus some Palomino and Pedro Ximénez, and sit at 500-600m elevation on a mix of clay and slate soils.
These soils, combined with serious farming, a continental-Mediterranean mountain climate, and substantial vine age lend a rich structure to Gómez
Nevado wines. The grapes are manually harvested, destemmed, and crushed, with only the first press juice used. Gabriel makes a pied de cuve with
natural yeasts from the first grapes harvested to start fermentation. The wine is then transferred to old amphora by hand, where the veil of flor forms.
The wines are never fortified, and often have a natural alcohol of around 15%. Once the flor develops, the wine goes into a traditional, old American
oak solera system: roughly 5 years for the Pálido and up to 15 years for the Dorado. All of the wines are bottled straight from the cask by hand without
any type of filtration, or 'en rama'. The results are true classical wines from La Vieja Andalucia.

Bodegas Gómez Nevado Sierra Morena "Pálido" Seco NV Arís/P. Ximénez/Palomino 375mL 12* JPS 588699
Bodegas Gómez Nevado Sierra Morena "Dorado" Seco NV Arís/P. Ximénez/Palomino 750mL 6* JPS 591505
Canary Islands
Carmelo Peña Santana
A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria to start
his personal project. The second most populous of the volcanic Canary Islands after Tenerife, Gran Canaria is home to Las Palmas, one of the two
capitals of the islands, and is peaked by Pico de las Nieves at 1949m elevation. It is considered a desert climate due to its consistent warm
temperatures and minimal precipitation (around 9 inches per year) and has extreme variations in climate and landscape. Carmelo focuses on the
upper area of San Mateo just northeast of the peak, where there are old vineyards at 1200m elevation and higher. His goals are to contribute to the
recovery of abandoned vineyards here, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on
making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts,
destemming by hand, judicious use of SO2, and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all
work is done manually, from harvesting to bottling to labeling.

Carmelo Peña Santana Gran Canaria "Ikewen" 2017 Listán Negro/Listán Prieto/++ 750mL 12* JPS 608085
Dolores Cabrera Fernández

Dolores Cabrera Fernández is a longtime farmer working in the Valle de la Orotava in northern Tenerife, the largest of the Canary Islands. Wine-
growing here dates back to the Spanish conquest of the 15th century, and it is the oldest of the five appellations on the island. Dolores' vineyards
have always been worked organically, with a portion of the parcels being certified organic. After selling her grapes to larger producers for many years,
Dolores started making and bottling her own wine in 2013. The product of her efforts is "La Araucaria", a singular and natural approach to the Listán
Negro grape, the predominant grape of her region. It is sourced from 100+ year-old vines on the slopes of Mount Teide planted using the unique
'cordón trenzado' (braided cord) method. The grapes are hand harvested and 100% destemmed, with primary fermentation in steel tank followed by
aging in old Burgundy barrels for 10 months. Bottled without fining or filtration and very little SO2 added, this is a pure expression of the volcanic
Canary terruño.

Dolores Cabrera Fernández "La Araucaria – Paraje La Perdoma" 2017 Listán Negro 750mL 12 JPS 604066
Dolores Cabrera Fernández Valle de la Orotava Rosado "La Araucaria" 2018 Listán Negro 750mL 12 JPS 611331
Dolores Cabrera Fernández Valle de la Orotava Tinto "La Araucaria" 2017 Listán Negro 750mL 12 JPS 581463

August 2019 40
Envínate

Envínate "Benje" VdM Blanco 2017 Listán Blanco 750mL 12 JPS 602451
Envínate "Benje" VdM Blanco 2017 Listán Blanco 1.5L 3 JPS 589408
Envínate "Benje" VdM Tinto 2017 Listán Prieto/Tintilla 750mL 12 JPS 602452
Envínate "Benje" VdM Tinto 2017 Listán Prieto/Tintilla 1.5L 3 JPS 589410
Envínate Ycoden-Daute-Isora "Vidueño de Santiago del Teide" 2017 Listán Prieto/Listán Blanco 750mL 6 JPS 602450
Envínate "Táganan" VdM Blanco 2017 Albillo/Marmajuelo/Gual/++ 750mL 6 JPS 585588
Envínate "Táganan" VdM Blanco 2017 Albillo/Marmajuelo/Gual/++ 1.5L 3 JPS 589411
Envínate "Táganan" VdM Tinto 2017 Listán Negro/Gaucho/++ 750mL 6 JPS 585589
Envínate "Migan" VdM Tinto 2017 Listán Negro 750mL 6 JPS 608358
Envínate "Palo Blanco" VdM Blanco 2017 Listán Blanco 750mL 6 JPS 608359
Envínate "Táganan – Parcela Margalagua" VdM Tinto 2017 Listán Negro/Negramoll/++ 750mL 6 JPS 608357
Portugal
Duriense
Mary Taylor

Mary Taylor (Filipe Ferreira) Douro Tinto 2015 Touriga Nacional/Tinta Roriz/+ 750mL 12 MTW 607402

August 2019 41
Greece
Macedonia
Domaine Nerantzi
Domaine Nerantzi is a new and exciting organic producer near the border of Macedonia and Thrace in northern Greece. Nerantzi Mitropoulos is an
earnest, imposing, and gregarious personality who has made it his life’s mission to uncover indigenous varieties lost to the world and bring them back
to the fore. He believes in a kind of locavore approach to winemaking, whether it be the use of long‐lost indigenous varieties, spontaneous yeast
fermentations, or even the use of local Balkan oak for their cooperage. Their main desire is to have their wines express what is unique to their region
and share it with the world. Due to his love of history, country, and region, Nerantzi continually visited places searching for what he calls "the little
things" left from the older Greek tradition. In 1998, during one of his expeditions, his attention was piqued by a rare vine that a few of the local elders
called Koniaros, which had been left behind due to its lack of vigor and low yields. So, he decided to try to vinify it for the first time, experimenting in
1998 while searching for more information about it. Reaching out for help to professors of agriculture at the University of Thessaloniki, he was able
to find a description of the variety in an old book. As it was the only reference to this variety they could find in literature, Nerantzi decided to send a
sample for DNA testing to France in order to check that it was not registered by another name somewhere in the world and that it was really a unique,
indigenous Greek variety. The results were as expected, and Koniaros was officially registered and recognized as a new found genome and part of
the wider Greek heritage. Today, with the help of his daughter Eva, who recently graduated with an enology degree from the University of Dijon in
Burgundy, Domaine Nerantzi makes several wines from their 15ha organic domaine. The soils of the domaine, which lie at an elevation of 300m in
the foothills of Mount Menoikio, are of moderately calcareous sandy loam. But the real marvel is what is hidden within the soil: layer upon layer of
ancient pottery is strewn on the hilltop where the vineyards are planted. One could say that part of the terroir of this domaine is the patrimonial
history of Greece itself, as millennia of overlapping culture and history comprise what the vines dip their roots in and draw nutrients from.

Domaine Nerantzi Koniaros PGI Serres 2013 Koniaros 750mL 6 DNS 603777
Domaine Tatsis
"Our family is as steeped in winemaking history as anyone could imagine," says Periklis Tatsis, one half of the sibling team that owns and operates
Domaine Tatsis with his younger brother Stergios. During the disintegration of the Ottoman Empire and the forced population exchanges in 1924, the
Tatsis’ grandparents came from Ano Vodeno in Eastern Romylia, an area of Thrace that equates roughly to today’s southern Bulgaria. Periklis
explains that his people were always grape growers and winemakers and it had been the trade of the family since time immemorial. When the Tatsis
family was moved to Greece, they chose to settle in Goumenissa, an area (and appellation) that was covered in vines and spoke to their values and
history. The fit was natural, and the Tatsis family property started with a scant 4ha that has now grown into 14ha today with additions that they’ve
made since taking over the domaine from their father in 1996. Periklis works the land and oversees the vines with Stergios in charge of making the
wine, although the lines often blur as with any family endeavor. The wines are certified organic and many biodynamic principals are applied, but the
best way to describe them is as one of the small group (three or four at most) of original natural winemakers in Greece to pop up in the 1990s, at a
time when international varieties, commercial yeasts, and 100% new oak was the norm in the rest of the country. Domaine Tatsis wines can easily be
seen as traditionalist in nature but that would be only a part of the story. They constantly experiment, doing long macerations of their native white
varieties and long élevage for roses. They release their appellation Goumenissa with significant bottle aging for a true representation of the wine as it
should be enjoyed. They are both a throwback as well as on the forefront of the wine scene in Greece with nary a care of what anyone else is doing.

Domaine Tatsis Xinomavro PGI Macedonia 2009 Xinomavro 750mL 6 DNS 605420
Thessalia
Domaine Zafeirakis
Domaine Zafeirakis represents one of the most exciting new domaines of Greece. Nestled in the foothills of Mount Olympus in the region of Thessaly,
Christos Zafeirakis has built a winery both in honor and continuation of the four generations of winemakers in his family that preceded him. Having an
impressive resume including completing his enology degree at the University of Milan and consecutive years of work in Tuscany, Piedmont, and Alto
Adige, Christos returned to his home of Tyrnavos and immediately started to set new standards by creating the first organic vineyard in the area in
2005. As if that weren't enough, he extended the family's holdings to 8ha and worked tirelessly to reintroduce the obscure, native variety Limniona,
which was nearly extinct due to the phylloxera epidemic 80 years prior. Zafeirakis' obsession is first and foremost with the soil. The area of Tyrnavos
has high clay deposits which dominate the overall terrior, with sand, flint, and limestone scattered throughout due to the fact that this area once had
an ancient river run through it. Christos' wines are now all certified organic. Spontaneous yeast fermentation is a must, whether the vinification occurs
in stainless steel or in the 1,200L Austrian oak fermentors he uses for his reds. Additionally, an intensive massale selection is taking place in the
vineyards, and Christos continues to refine the clonal selection through this process to raise the bar of his wines year after year.

Domaine Zafeirakis Limniona Rosé PGI Tyrnavos 2017 Limniona 750mL 12 DNS 605820

August 2019 42
Aegean Islands – Cyclades
Hatzidakis
Originally from Crete, Haridimos Hatzidakis came to Santorini after graduating from technical school in Athens, where he studied agronomy and
enology. Hatzidakis Winery itself was started in 1997 after Haridimos met and married a local girl of the island, Constantina Chrisou. Constantina's
family owned vineyards in the village of Pyrgos Kallistis on the road that leads to the monastery of Prophet Ilias, but the land had not been cultivated
since 1956 when the earthquake on Santorini forced her parents to leave the island for some time. After extensive replanting and nurturing of older
vines, they found a cave on the outskirts of town, which was transformed into the winery. Hatzidakis has come to be known over the years as
Santorini’s answer to a cult winery. The style of the wines have always gravitated towards the pure and powerful, foregoing pure reductive winemaking
(which has become the international face of Santorini) for more authentic and terroir-driven expressions. Today, Hatzidakis organically farms 10ha of
vineyards at an altitude of 150-350m with mainly south or southeast orientation. Single vineyard bottlings from the old-vine Mylos and Louros
vineyards have set Hatzidakis apart for their exploration of the terroir tapestry of Santorini, which was once assumed to be homogenous. Additionally,
Hatzidakis has further distinguished himself by being the first to bottle monovarietal wines of the rare white, Aidani (from the 2000 vintage), and the
even rarer red, Mavrotragano (from the 1997 vintage, simultaneously with Domaine Sigalas). Today, Hatzidakis is expanding out of its garagiste
beginnings by building a new winery, a series of tunnels buried into a cleft of a ravine in Pyrgos. While production remains small, Hatzidakis continues
to both push the envelope for natural wines on Santorini, exploring the island's rich patrimony of varieties and microclimates while retaining a strong
connection to the stylistic heritage of the traditional wines of this unique place.

Hatzidakis Aidani PGI Cyclades 2017 Aidani 750mL 6 DNS 605421
Hatzidakis Santorini Assyrtiko "Cuvée No.15" 2017 Assyrtiko 750mL 6 DNS 603763
Hatzidakis Mavrotragano PGI Cyclades 2014 Mavrotragano 750mL 6 DNS 603751
Hatzidakis Santorini Vinsanto 2004 Assyrtiko/Aidani 375mL 6* DNS 603762
Koutsoyannopoulos
Koutsoyannopoulos Winery, founded in the late 19th century by brothers Gregoris and Dimitris Koutsoyannopoulos on the island of Santorini, is one
of the oldest continuously producing winemaking families in Greece. From 1870 to 1917 the bulk of Koutsoyannopoulos’ exports went to Odessa in
Ukraine. And while the Russian revolution in 1917 closed this chapter of exportation, the market opened up in France, Italy, and the rest of Western
Europe. Today, four generations later, this winery continues to operate under the care and supervision of its present owner, Georgios
Koutsoyannopoulos. The estate vineyards are comprised of 15ha of vines, which continue to be cultivated in the traditional way of weaving them into
baskets or crowns. These vineyards lie in the areas of Vothonas, Megalochori, and Fira. Long-term contracts with farming families on the island also
bolster the amount of fruit available in this bare and sparse land. What makes the vineyards in Santorini unique is the volcanic soil on which they
grow. The soil consists of white volcanic ash mixed with schist and limestone, with hardly any organic matter. The ash soil traps the moisture in the
air during the nighttime and early morning hours, acting as a kind of reservoir, initially storing water and then providing necessary moisture to the vine.
The combination of the especially hot and dry climate with the volcanic soil works to keep disease in check; phylloxera cannot survive here, so
rootstocks are ungrafted, with some of the oldest continually producing vines on the island estimated at nearly 400 years old. Koutsoyannopoulos’
traditional renditions of Assyrtiko bring all of the pedigree of the variety, terroir, and history of Santorini together flawlessly.

Koutsoyannopoulos Santorini Assyrtiko 2013 Assyrtiko 750mL 12* DNS 603753
Koutsoyannopoulos Santorini Assyrtiko Nikteri 2015 Assyrtiko 750mL 12* DNS 605411
Koutsoyannopoulos Santorini Assyrtiko "Ksera Homata" 2015 Assyrtiko 750mL 12* DNS 603752
Crete
Domaine Economou
Domaine Economou is one of Greece's most artisanal and sought-after wineries. Yiannis Economou, the heart and soul of the estate, is a 'vin de
terroir' natural winemaker of extraordinary ability. With an enology degree from Alba, years of cellar work in Germany, Bordeaux (at Château
Margaux), and Piedmont under the guidance of Nebbiolo maestros such as Ceretto and Scavino, he returned to Crete in 1994. Upon resurrecting
the family vineyards, Yiannis brought his considerable winemaking experience to bear on the rare, native varieties of eastern Crete. Yiannis treats
his wines with a kind of obsessive care rarely seen in modern winemaking: selling off lesser vintages when not satisfied with a year, suffering through
incredibly low yields rather than chemically treating the vines, and bottling and releasing his wines when he feels they are ready instead of being
dictated by market principles. The domaine’s 16ha of organic vineyards are located in the villages of Ziros, Katsidoni, and Etia at 600-650m altitude
in what is otherwise known as the Ziros plateau. It is a sparse, ethereal place, a terroir of such a singularly exposed nature (we wore sweaters at
night in July) as to lend itself to absolutely lunar comparisons. In its main part, the vineyard is cultivated with 35-70-year-old, ungrafted vines. Domaine
Economou’s red Sitias are made predominately from the local clone of Liatiko, found nowhere else in Crete (let alone Greece or the rest of the
Mediterranean). It is a small-berried clone that diverges greatly from other Liatikos in the central and western parts of the island. Other local varieties
such as Mandilari, Vilana, and Thrapsathiri make up the rest of the production. These are natural wines with nothing added in the winery besides a
small dose of sulfur before bottling. Domaine Economou releases wines only when Yiannis deems them ready; consequently, many vintages are held
back for 10-15 years after harvest. Needless to say, these are some of the most idiosyncratic and distinctive wines in the world.

Domaine Economou Assyrtiko PGI Crete 2013 Assyrtiko 750mL 12* DNS 605412
Domaine Economou Sitia White 2013 Vilana/Thrapsathiri 750mL 12* DNS 605413
Domaine Economou Sitia Red 2004 Liatiko/Mandilari 750mL 12* DNS 603754
Domaine Economou Sitia Late Harvest Liatiko 2006 Liatiko 500mL 6* DNS 603755

August 2019 43
United States
California
Amplify Wines
Lifelong Santa Barbara natives Marlen and Cameron Porter are the husband-and-wife team behind Amplify Wines. After initially bonding over a shared
love of wine and music, they created Amplify as a natural extension of the marriage between their two greatest passions. As winemakers, they seek to
amplify the voice of a site and enhance the most singular characteristics of a given vineyard, marrying a sense of place with a sense of style. Although
not fans of dogma, there are certain winemaking and farming principles that are central to their beliefs: native yeast fermentations, neutral vessels for
fermentation and aging, no additions of any kind besides sulfur, farming that seeks to establish a healthy ecosystem, enhancing and supporting the
natural characteristics of a given place, and embracing happy accidents and letting intuition be their guide. And by following that intuition, they have
created some gorgeous and authentic wines with a unique voice that is all their own.

Amplify Wines Santa Barbara "Duke & Ella" 2017 Riesling/Viognier 750mL 12 MFW 594592
Amplify Wines Santa Ynez Valley Carignane "Camp 4 Vineyard" 2017 Carignane 750mL 12 MFW 569885
Amplify Wines Santa Ynez Valley Garnacha Blanca (Orange) 2017 Garnacha Blanca 750mL 12 MFW 607448
Amplify Wines Santa Ynez Valley Rosé of Counoise "Four on the Flor" 2018 Counoise 750mL 12 MFW 611066
Amplify Wines Santa Ynez Valley "Four on the Flor – Extended Mix" 2018 Counoise 750mL 12 MFW 611066
Subliminal Santa Barbara Cabernet Sauvignon 2017 Cabernet Sauvignon/Merlot 750mL 12 MFW 607458
Amplify Wines Santa Barbara "Mixtape" 2018 Refosco/Grenache Blanc 750mL 12 MFW 611065
Amplify Wines Santa Ynez Valley "Lightworks Volume II" NV Merlot 750mL 12 MFW 607447
Brea
Brea is a collaboration between "New California Wine" OG, Chris Brockway of Broc Cellars, and wine importer and logistics veteran, Tim Elenteny.
Their goal is to craft site-specific, terroir-driven, sustainably-farmed versions of beloved California grape varieties, such as Chardonnay, Cabernet
Sauvignon, and Pinot Noir. By working closely with farmers and choosing unique vineyard sites, the two are able to craft classic expressions of these
grapes while also keeping them accessible in both price and quality, ready to drink now but also suitable for short term aging. The work is natural in
the cellar, utilizing only native yeasts for fermentation, with no added bacteria, enzymes, or powdered tannins, no new oak, and minimal use of sulfur.
These are real deal, unadulterated expressions of Cali fruit that we believe are a big step above most “private labels”.

Brea Santa Lucia Highlands Chardonnay 2017 Chardonnay 750mL 12 MFW 603404
Brea Mendocino Ridge Pinot Noir Rosé 2017 Pinot Noir/Valdiguié 750mL 12 MFW 592908
Brea Santa Lucia Highlands Pinot Noir 2017 Pinot Noir 750mL 12 MFW 586631
Brea Paso Robles Cabernet Sauvignon "Margarita Vineyard" 2017 Cab Sauv/CF/Petite Verdot 750mL 12* MFW 549921
Brea Santa Lucia Highlands Chardonnay "La Estancia Vineyards" 2015 Chardonnay 750mL 12* MFW 571791
Brea Santa Lucia Highlands Pinot Noir "Sumida Sisters Vineyards" 2015 Pinot Noir 750mL 12* MFW 571792
Broc Cellars
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC
Davis and Fresno State, Chris’ experience of drinking and enjoying more low-intervention, natural wines persuaded him to take a somewhat different
path than most of his classmates. In 2002, he began working at an urban winery in Oakland before leaving in 2006 to set up his own label from a
small industrial unit in Berkeley. Today, he runs his operation from a slightly bigger premises around the corner, but the focus remains the same:
producing site-specific wines from off-the-beaten-path vineyards or with unique, heritage grapes varieties, working only with fruit that is organically or
biodynamically grown, and taking a decidedly hands-off approach in the cellar, with only natural ferments and no additions other than sulfur when
needed. Chris' work continues to push the boundaries of "The New California", and his wines are some of the most compelling, terroir-expressive
examples being produced in the state today.

Broc Cellars Suisun Valley "Love Rosé" 2018 Valdiguié/Zinfandel/Trousseau 750mL 12 MFW 607665
Broc Cellars North Coast "Love Red" 2017 Carignan/Valdiguié/Syrah+ 750mL 12 MFW 601121
Broc Cellars North Coast "Love Red" (Keg) 2017 Carignan/Valdiguié/Syrah+ 20L 1 MFW 601120
Broc Cellars Mendocino Sangiovese "Amore Rosso" 2017 Sangiovese 750mL 12* MFW 601119
Broc Cellars Solano County Green Valley Chenin Blanc "Frei Vineyard" 2016 Chenin Blanc 750mL 12* MFW 589448
Broc Cellars Solano County Green Valley Valdiguié 2017 Valdiguié 750mL 12* MFW 601118
Broc Cellars Paso Robles Chenin Blanc "Pétillant Wine" (Pét-Nat) 2017 Chenin Blanc 750mL 12* MFW 601116
Broc Cellars Paso Robles Picpoul "Luna Matta Vineyard" 2017 Picpoul 750mL 12* MFW 601117

August 2019 44
Inconnu
Inspired by the French tradition of vin de soif, or “wine of thirst,” Laura Brennan Bissell started Inconnu to create pleasurable, fresh, earth-driven wines
at accessible prices. After internships with Unti and Matthiasson in California, Laura was hooked and decided to start her own project. Working closely
with growers who farm organically (either working or certified), Laura is sourcing fruit unique vineyard sites across California, with the goal to display
their distinctive characteristics through subtle winemaking. Fermentations are spontaneous, sulfur is kept to a minimum, and there are no other
interventions in the cellar. The resulting wines are bright, mineral, and highly drinkable, showing a great devotion to the craft while still being priced
well enough to enjoy every day.

Inconnu California Rosé "Lalalu" 2018 Mourvèdre/Cab Franc/Merlot 750mL 12 MFW 610051
Inconnu California Cabernet Franc "Lalalu" 2018 Cabernet Franc 750mL 12 MFW 612697
Inconnu Clarksburg Chardonnay 2017 Chardonnay 750mL 12 MFW 603374
Inconnu Contra Costa Merlot 2016 Merlot 750mL 12* MFW 601367
Inconnu California "Kitsune" 2017 Merlot/Cabernet Sauvignon 750mL 12* MFW 604882
Inconnu Clarksburg Chenin Blanc 2017 Chenin Blanc 750mL 12* MFW 603375
Inconnu Clarksburg Cabernet Sauvignon 2017 Cabernet Sauvignon 750mL 12* MFW 604883
Inconnu Contra Costa "Cuveé Lucille" 2016 Cabernet Franc/Merlot 750mL 12* MFW 603373
Inconnu Carneros Merlot 2017 Merlot 750mL 12* MFW 611583
Inconnu Carneros Cabernet Sauvignon 2017 Cabernet Sauvignon 750mL 12* MFW 611582
Keep Wines
Winemakers Jack Roberts (assistant winemaker at Matthiasson) and his wife, Johanna Jensen (formerly of Scholium Project and Broc Cellars), have
come together to create Keep Wines. They are influenced by the old world, with a focus on less-ripe fruit, organic farming (all vineyards are either
working or certified), minimal manipulation in the cellar, and great ageability. In the vigneron tradition, they do as much of the work themselves as
possible from vineyard to bottling. Jack, who originally hails from England, references his heritage in the name and label of the wine; the image is of
Beverstone Castle, an 11th century Norman stronghold in Gloucestershire, England where Jack’s father was born and raised. All that remains of
Beverstone today is what you see on the label; the moat and the tall ‘keep’ (from the Middle English 'kype', meaning barrel or cask), which was the
defenders' last resort in a siege. It was also where they stored their most precious possessions, especially their wine.

Keep Wines Califorina "Delta White" 2018 Cortese/Falanghina 750mL 12 MFW 613212
Keep Wines Califorina Ciliegiolo "Ripken Vineyard" 2018 Ciliegiolo 750mL 12* MFW 613211
Keep Wines El Dorado Counoise "David Girard Vineyard" 2018 Counoise 750mL 12* MFW 599803
Keep Wines Napa Valley Pinot Meunier "Yount Mill Vineyard" 2018 Pinot Meunier 750mL 12* MFW 599802
Keep Wines Calaveras County Albariño "Rorick Heritage Vineyard" 2016 Albariño 750mL 12* MFW 604071
Keep Wines Napa Valley Syrah "Kahn Vineyard" 2014 Syrah 750mL 12* MFW 604074
Keep Wines Contra Costa Carignane "Evangelho Vineyard" 2016 Carignane 750mL 12* MFW 604073
Keep Wines Sonoma Petite Sirah "Piko Vineyard" 2016 Petite Sirah 750mL 12* MFW 604072
Phonetik Wine Co.

We are proud to introduce Phonetik Wine Co. These are just what they sound like: old-school style California wines, made from classic grape
varieties, available at a great price. By fostering close relationships with farmers throughout California, we were able to source fruit from a diverse
range of vineyards to create the best wines possible while still maintaining our usual standards: moderate alcohol levels, sustainable farming, and
minimal handling in the cellar. The result is a set of food-friendly, terroir-expressive wines that consistently overdeliver.

Phonetik Wine Co. Califonia Cabernet Sauvignon 2015 Cabernet Sauvignon 750mL 12 MFW 590919

August 2019 45
Oregon
Analemma
The analemma is a figure 8 shape made by the Sun’s annual migratory path between the northern and southern hemispheres as seen from the Earth.
This pattern is caused by the tilt of the Earth’s axis and is a visual cue of the Sun’s movement through the calendar year. To winemakers Steven
Thompson and Kris Fade, the analemma is a symbol that reflects their focus on place. After all, every place on Earth has its own unique analemma – a
kind of place-based fingerprint. After years working as a cycling guide, Steven Thompson decided to switch to wine full-time in 2000 after graduating
from the Enology and Viticulture program at Walla Walla Community College. It was in Walla Walla that Steven met Kris Fade, his wife and business
partner, and the two embarked on a one-year overseas adventure, making wine as far away as New Zealand. They would eventually return home to
Oregon to start Analemma in 2010 when they received an opportunity to lease one of the oldest vineyards in the Pacific Northwest, Atavus Vineyard,
high up in the Columbia Gorge. The years to follow led them to the Mosier Hills, and in 2012, they began planting their own estate vineyard right outside
of their winery where they are experimenting with everything from Godello to Mencía to Trousseau (in addition to their cherry orchards). All of the
vineyards are farmed organically and they have begun incorporating biodynamic treatments of nettle, seaweed, and ground silica to boost the plants’
immune system. In the cellar, they work methodically to minimize their fingerprints on the wines, working only with native yeasts and keeping heavy oak
and filtering to a minimum. Through deliberate handling, they strive to capture the essence of each of the unique vineyards they work with, creating a
window into the site’s soil, microclimate, and culture.

Analemma Columbia Gorge Gewürztraminer "Atavus Vineyard" 2015 Gewürztraminer 750mL 12* MFW 608989
Analemma Columbia Gorge Tinto "Mosier Hills Estate" 2016 Tempranillo/Syrah 750mL 12* MFW 608988
Analemma Columbia Gorge Chardonnay "Oak Ridge Vineyard" 2016 Chardonnay 750mL 12* MFW
Analemma Columbia Gorge Mencía "Mosier Hills Estate" 2017 Mencía 750mL 12* MFW 608987
Analemma Columbia Gorge Blanc de Noir "Atavus Vineyard" (Sparkling) 2014 Pinot Noir 750mL 6 MFW
Art+Science
By day, Dan Rinke is the winemaker and vineyard manager at the biodynamic Johan Vineyards. But Rinke's labor of love is Art+Science, where he
has been crafting tiny-production wine and natural cider since 2011. Dan is the "science" part of the equation, taking care of production and farming,
while his artist wife Kim Hamblin fashions the evocative cut-paper art that adorns each bottle, all done at Roshambo Art Farm – their rock quarry,
music venue, and working farm. Dan's leading philosophy is one of respect, utilizing organic and biodynamic farming principles, eliminating synthetic
fertilizers, herbicides, and fungicides, and using only their own cow manure and biodynamic preparations made from plants growing on the property.
The same philosophies that are used in the vineyards are also applied in the winery, where the only addition during the winemaking process is a small
amount of sulfur, and only right before bottling. Since 2013, Dan and Kim have also begun foraging for old, unsprayed, wild apples, pears, and quince
in the western side of the Willamette Valley, making some of the most exciting, complex renditions of natural cider and perry in the States today.

Art+Science Ribbon Ridge Pinot Noir "Armstrong Vineyard" 2017 Pinot Noir 750mL 12* MFW 610865
Art+Science Willamette Valley Pétillant Naturel Rosé 2017 Pinot Noir 750mL 12* MFW 603331
Bow & Arrow

Husband-and-wife team Scott and Dana Frank of Bow & Arrow are producing wines from Loire Valley varieties in an urban winery in downtown
Portland. Both Scott and Dana have worked multiple roles throughout the wine industry: Scott previously worked as a wine retail buyer as well as an
assistant winemaker at Cameron Winery in the Dundee Hills, while Dana held numerous restaurant jobs in both the back and front-of-house. Inspired
by vignerons like Didier Barouillet of Clos Roche Blanche (who was an over-the-phone consultant on the project), Thierry Puzelat, and Marc Ollivier of
Domaine de la Pépière, Dana and Scott set out to turn Oregon's "Pinotstocracy" on its head. Fruit is sourced from some of the best cool-climate,
organic or biodynamic vineyards around the Willamette Valley, and the work in the cellar is completely natural. The result is a set of serious, well-
crafted, food-friendly, affordable wines that are a true homage to the Loire.

Bow & Arrow Willamette Valley Melon 2017 Melon de Bourgogne 750mL 12 MFW 602583
Bow & Arrow Willamette Valley Rosé 2017 Gamay/Pinot Noir 750mL 12 MFW 598282
Bow & Arrow Willamette Valley Gamay 2017 Gamay 750mL 12 MFW 602584
Bow & Arrow Willamette Valley Melon "Johan Vineyard" 2017 Melon de Bourgogne 750mL 12 MFW 605692
Bow & Arrow Willamette Valley Pinot Noir 2017 Pinot Noir 750mL 12 MFW 604155
Bow & Arrow Willamette Valley "Rhinestones" 2017 Pinot Noir/Gamay 750mL 12* MFW 604156
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "La Chénaie Vineyard" 2017 Sauvignon Blanc 750mL 12* MFW 611613
Bow & Arrow Willamette Valley "Air Guitar" 2017 Cab Franc/Cab Sauvignon 750mL 12* MFW 611612
Bow & Arrow Willamette Valley Pinot Noir "Hughes Hollow Vineyard" 2015 Pinot Noir 750mL 12* MFW 584319
Bow & Arrow Willamette Valley Pinot Noir "Vitae Springs Vineyard" 2015 Pinot Noir 750mL 12* MFW 584320

August 2019 46
Division Winemaking Company
Division Winemaking Company is a Portland, Oregon-based urban winery founded in 2010 by Kate Norris and Thomas Monroe. Inspired by the
wineries of Loire, Beaujolais, Burgundy, and the Northern Rhône (where they first learned winemaking and viticulture), Division crafts approachable
and balanced wines though minimal manipulation. Tom and Kate have a passion for working with well-farmed, terroir-expressive vineyards, many of
which are organic and/or biodynamic, celebrating the varietals the winemakers love to drink. Division Winemaking Company includes the flagship
Division label, the more approachable Division-Villages label, the Gamine label, inspired by the Rhône Valley and a personal expression of co-founder
Kate Norris’ love of the region, as well as the experimental Tripod Project label, a collaboration between co-winemakers Tom Monroe, Barnaby Tuttle
of Teutonic Wine, and Jesse Skiles of Fausse Piste. Division Winemaking Company represents a new generation of winemakers that are looking
beyond the status quo to create unique styles of wine, with a purpose, a story and without barriers.

Division-Villages Columbia Valley Rosé of Gamay Noir "L'Avoiron" 2018 Gamay Noir 750mL 12 MFW 609164
Division-Villages Columbia Valley Rosé of Gamay Noir "L'Avoiron" 2018 Gamay Noir 1.5L 6 MFW 596035
Division-Villages Columbia Valley Rosé of Gamay Noir "L'Avoiron" (Keg) 2018 Gamay Noir 20L 1 MFW 609165
Division Columbia Valley Gamay "Nouveau Nouveau (Mais Ouis!)" 2018 Gamay Noir 750mL 12 MFW 590819
Division-Villages Oregon "Béton" 2018 Cabernet Franc/Gamay/Côt 750mL 12 MFW 609161
Division-Villages Oregon "Béton" (Keg) 2018 Cabernet Franc/Gamay/Côt 20L 1 MFW 609160
Division-Villages Oregon Gamay Noir "Les Petits Fers" 2018 Gamay Noir 750mL 12 MFW 609159
Division-Villages Oregon Gamay Noir "Les Petits Fers" (Keg) 2018 Gamay Noir 20L 1 MFW 609158
Division-Villages Willamette Valley Pinot Noir "Méthode Carbonique" 2018 Pinot Noir 750mL 12* MFW 596346
Division-Villages Willamette Valley Pinot Noir "Méthode Carbonique" 2018 Pinot Noir 20L 1 MFW 609156
Division Willamette Valley Rosé of Pinot Noir 2018 Pinot Noir 750mL 12* MFW 581375
Division Willamette Valley Rosé of Pinot Noir (Keg) 2018 Pinot Noir 20L 1 MFW 609155
Division-Villages Columbia Valley Chenin Blanc "L'Isle Verte" 2018 Chenin Blanc 750mL 12* MFW 609157
Division-Villages Oregon Sauvignon Blanc "La Frontière" 2018 Sauvignon Blanc 750mL 12* MFW 609163
Division-Villages Oregon Sauvignon Blanc "La Frontière" (Keg) 2018 Sauvignon Blanc 20L 1 MFW 609162
Division "Yama" American Sparkling Rosé (Pét-Nat) 2017 Grenache/Chenin/Aligoté 750mL 12* MFW 607222
Division Willamette Valley Chardonnay "Un" 2015 Chardonnay 750mL 12* MFW 576098
Division Willamette Valley Chardonnay "Un" (Keg) 2017 Chardonnay 20L 1 MFW 602356
Division Willamette Valley Gamay Noir "Lutte" 2017 Gamay Noir 750mL 12* MFW 602440
Division Willamette Valley Pinot Noir "Un" 2017 Pinot Noir 750mL 12* MFW 537418
Division Willamette Valley Pinot Noir "Un" (Keg) 2017 Pinot Noir 20L 1 MFW 602355
Gamine Applegate Valley Grenache 2018 Grenache 750mL 12* MFW 609154
Gamine Elkton Oregon Aligoté "Family Farm Vineyard" 2017 Aligoté 750mL 12* MFW 602442
Gamine Applegate Valley Grenache Pétillant-Naturel Rosé Non-Dosé 2016 Grenache 750mL 12* MFW 572907
Division Applegate Valley Malbec "Côt" Serra Vineyard 2017 Malbec 750mL 12* MFW 602543
Division Eola-Amity Hills Gamay Noir "Cru" Methven Family Vineyards 2017 Gamay Noir 750mL 12* MFW 602439
Division Applegate Valley Cabernet Franc "Granit" Mae's Vineyard 2017 Cabernet Franc 750mL 12* MFW 607223
Division Columbia Valley Chenin Blanc "Inondé" Willard Farms 2017 Chenin Blanc 750mL 12* MFW 602441
Division Eola-Amity Hills Gamay Noir "Renardière" Redford-Wetle Vyd 2017 Gamay Noir 750mL 12* MFW 596038
Division Eola-Amity Hills Sauvignon Blanc "Environs" Redford-Wetle Vyd 2017 Sauvignon Blanc 750mL 12* MFW 607221
Division Yakima Valley "Crémant de Portland" (Sparkling) 2016 Chenin Blanc 750mL 12* MFW 598520
Division Eola-Amity Hills Pinot Noir "Deux" Eola Springs Vineyard 2017 Pinot Noir 750mL 12* MFW 602438
Division Willamette Valley Chardonnay "Trois" Johan Vineyard 2017 Chardonnay 750mL 12* MFW 596037
Gamine Applegate Valley Syrah "Mae's Vineyard" 2016 Syrah/Viognier 750mL 12* MFW 607219
Division Ribbon Ridge Pinot Noir "Cinq" Armstrong Vineyard 2016 Pinot Noir 750mL 12* MFW 602443
Division Eola-Amity Hills Pinot Noir "Trois" Temperance Hill Vineyard 2016 Pinot Noir 750mL 12* MFW 607220
Holden
Sterling Whitted and Michael Garofola continue to push the boundaries of Oregon wine working out of the Medici cellar in the hills north of Newberg.
They work primarily with Northern Italian varieties like Vermentino, Dolcetto, Nebbiolo, and a Friuli-style Sauvignon Blanc while also producing
detailed, elegant renditions of Chardonnay and Pinot Noir. Sterling previously worked at Owen Roe, Cameron, and Teutonic Wine Company while
studying advanced enology at Oregon State University. He started the Holden in 2011 and for several years made micro bottlings in a range of styles.
Michael, one of Portland’s most esteemed sommeliers, joined the business a few years later. The current line up maintains an adventurous spirit but
with a new level of sophistication. All fermentations are with native yeast, and SO2 use is kept to a minimum leading to some of the freshest, most
compelling wines coming out of the state today.

Holden Willamette Valley Pinot Blanc 2016 Pinot Blanc 750mL 12 MFW 605068
Holden Applegate Valley Vermentino "Layne Vineyard" 2016 Vermentino 750mL 12 MFW 607190
Holden Willamette Valley "Interplanetary Traveler" 2017 Barbera/Vermentino/Nebbiolo 750mL 12* MFW 607191

August 2019 47
Minimus
Minimus is a science project for Chad Stock, winemaker at Johan Vineyards. The name reflects his philosophy that to produce the most pure and
natural product, one must use minimal interference. Each wine is the result of an experiment designed to challenge Chad's formal education in
Enology. The resulting wines, should they survive the experiment, are numbered in the order that they are released, and will be produced only once.
Chad keeps track of each experiment in his journal, documenting every aspect of the process including conception, implementation, vineyard site
selection, and much, more more. Ultimately, his goal is to use these experiments to grow as a winemaker, and to some day to write a craft
winemaking book about the experience.

Minimus Willamette Valley Pinot Noir "No Sulfites Added" 2017 Pinot Noir/Pinot Gris 750mL 12 MFW 596029
Minimus Oregon Rosé "This Would Be Illegal In Europe" 2016 Pinot Gris/Syrah/Chenin/++ 750mL 12* MFW 599789
Minimus Willamette Valley Grüner Veltliner "Vitae Springs Vineyard" 2016 Grüner Veltiner 750mL 12* MFW 594527
Minimus Willamette Valley Trousseau Noir "Omero Vineyard" 2016 Trousseau Noir 750mL 12* MFW 586769
Minimus Applegate Valley Grenache "Soloro Vineyard" 2016 Grenache/Marsanne 750mL 12* MFW 594482
Minimus Eola-Amity Hills Gamay Noir "Jubilee Vineyard" 2016 Gamay Noir 750mL 12* MFW 594479
Minimus "RockWell" American Red Wine 2017 Cab Franc/Viognier/Syrah+ 750mL 12* MFW 604034
Minimus Willamette Valley Chardonnay "Mt. Eden Clone – Omero" 2016 Chardonnay 750mL 12* MFW 604035
Minimus Eola-Amity Hills Pétillant Naturel Rosé "Jubilee Vineyard" 2018 Dolcetto 750mL 12* MFW 609136
Origin Van Duzer Corridor Rosé "Johan Vineyard" 2018 Blaufränkisch/Sankt Laurent/+ 750mL 6 MFW 611740
Minimus Applegate Valley Syrah "SM3" 2017 Syrah 750mL 12* MFW 609135
Minimus Willamette Valley Pinot Noir "Johan Vineyard" 2016 Pinot Noir 750mL 12* MFW 594480
Minimus Oregon Sauvignon Blanc "Amphorae" 2017 Sauvignon Blanc 750mL 12* MFW 604036
Minimus Chehalem Mountains "Experiment No. 25 – Botrytis" 2017 Chardonnay 750mL 12* MFW 611580
Origin Eola-Amity Hills Gouges "Zivo Vineyard" 2017 Pinot Gouges 750mL 12* MFW 610033
Origin Willamette Valley Pinot Noir "Johan Vineyard – Clone 943" 2015 Pinot Noir 750mL 6 MFW 610032
Omero Cellars
Established in 2009, Omero is a small (10ha) family owned vineyard and winery located in the heart of the Ribbon Ridge AVA in the northern
Willamette Valley. The estate is farmed organically, with a focus on maintaining the natural biodiversity of the land through minimal intervention, dry
farming, native cover crops, and the integration of livestock, most notably the 21 sheep that roam the property. In 2014, Omero brought on Chad
Stock of Minimus to take over all winemaking duties and increase their focus on making distinctive, authentic, natural wines. Chad has incorporated
some biodynamic principles, native yeast fermentations, and more transparent, minimalist winemaking to create a range of acid driven, food friendly
wines that truly reflect the terroir of this unique place.

Omero Cellars Willamette Valley Pinot Gris 2016 Pinot Gris 750mL 12 MFW 558582
Omero Cellars Willamette Valley Chardonnay 2016 Chardonnay 750mL 12 MFW 566932
Omero Cellars Willamette Valley Gamay Noir 2016 Gamay Noir 750mL 12 MFW 566932
Omero Cellars Willamette Valley Pinot Noir 2016 Pinot Noir 750mL 12* MFW 609194
Pray Tell
When Tom Caruso was a kid, he helped his grandfather make wine on a city sidewalk in Philadelphia – ironically on the corner of Oregon Avenue.
They would source grapes from a local farm and use a small hand crank destemmer and basket press (which he still has today). In adulthood, try as
he might to find another career path, the inevitable reality sank in and he decided to drop everything and focus on wine. Tom enrolled in a wine school
where he met Jess. At the time, Jess already had a growing list of wine experience in San Francisco and the Napa Valley and was working with the
beverage program of a restaurant in NYC. After passing their exams, they realized suits and ties weren't their style and that their focus had shifted to
how wine is actually made. From New York to Sonoma to the Willamette Valley, they've spent years learning and working alongside some amazing
winemakers and mentors until finally deciding to add their own voices to the growing landscape of wine with Pray Tell in a little corner of Oregon’s
Willamette Valley. Their values are founded on sustainable, mindful farming, reactive winemaking, and an unflinching pursuit to continue learning and
enjoying each bottle they make.

Pray Tell Willamette Valley Gamay Noir 2017 Gamay Noir 750mL 12* MFW 611664
The Color Collector

After graduating from the University of the South in Sewanee, TN, Bethany Kimmel moved west to Jackson Hole where she first discovered wine.
While working in a small shop on Broadway, she experienced a three-year long wine epiphany, culminating in a final “ah-ha!” moment with her move
to Oregon’s Willamette Valley in 2011. Since then, Bethany has worked at Soter Vineyards, Kosta Browne, Hunter’s Wines, Chapter 24, Phelps Creek,
and is currently the assistant at Analemma. The Color Collector produced its first wine at Analemma in the 2015 vintage, just 100 cases of Gamay
Noir coming from the old, self-rooted vines in the legendary Adelsheim Vineyard in the Chehalem Mountains, plus younger vine fruit from a vineyard in
the Van Duzer corridor. The fruit was gently hand-destemmed and sealed for a two-week carbonic maceration prior to finishing with an open-top native
yeast fermentation. After a gentle pressing, the wine had a nine-month élevage and was bottled unfined and unfiltered.

The Color Collector Willamette Valley "Passetoutgrain" 2016 Pinot Noir/Gamay Noir 750mL 12 MFW 601378

August 2019 48
Maryland
Old Westminster Winery
Nestled in Carroll County, Maryland’s rolling countryside, Old Westminster Winery is the Baker family’s project to preserve their family farm and put
their land to work to craft distinctive wines with a sense of place. They set out in the spring of 2011 by planting Cabernet Franc, Syrah, Chardonnay,
and Albariño in their Home Vineyard at 800ft elevation on channery loam soils overlaying a bedrock of greenstone schist. In addition to their own
vines, Old Westminster works closely with neighboring vineyards to source fruit from a variety of soil types and expositions, allowing them to represent
the region’s diverse geologies and variable climate. In the vineyards, they implement a pragmatic farming program using environmentally sound
materials; mostly organic (and even experimenting with biodynamics), but also synthetic when it's known to be more effective and less intrusive for
Maryland’s demanding climate. Drew Baker, who handles the vineyard work, systematically rotates sprays to avoid resistance and reduce the volume
of necessary applications and utilizes diverse cover crops to promote beneficial insects and vines with stronger immune systems that need fewer
inputs. In the winery as well, the goal is to produce wines that reflect both the vineyard and vintage with minimal additions. Drew’s sister, Lisa Hinton,
who handles winemaking duties, achieves this by hand-picking and sorting the fruit, using gravity rather than pumps, fermenting all wines with
indigenous yeast, and bottling without fining or filtration. They are also experimenting with carbonic maceration and skin-contact whites, have gone
all-in on an impressive set of pét-nats, and have even produced the first true natural wines in can! Through the Baker family's collective expertise,
meticulous vineyard care, and thoughtful cellar practices, they have already managed to produce distinctive wines that are a pleasure to drink and
are putting Maryland wine on the world map.

Old Westminster Winery Maryland Pétillant-Naturel Piquette 2018 Cabernet Franc/Syrah/++ 750mL 12 MFW 605239
Old Westminster Winery Maryland "Crush" (Can) NV Chardonnay/Vidal Blanc/++ 375mL 24 MFW 600393
Old Westminster Winery Maryland "Pip & Berry" (Can) NV Merlot/Chambourcin/Apple 375mL 24 MFW 600391
Old Westminster Winery Maryland "Nouveau" 2017 Cabernet Franc/Petit Verdot 750mL 12* MFW 602465
Old Westminster Winery Maryland Grüner Veltliner Pétillant-Naturel 2017 Grüner Veltliner 750mL 12* MFW 602467
Old Westminster Winery Maryland Pinot Gris Pétillant-Naturel 2017 Pinot Gris 750mL 12* MFW 602468
Old Westminster Winery Maryland Riesling Pétillant-Naturel 2017 Riesling 750mL 12* MFW 602469
Old Westminster Winery Maryland "Solera Batch No. 1" NV Cabernet Franc/Petit Verdot 500mL 12* MFW 602464
Mexico
Baja California
Bichi
Mexico has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s
(before both Chile and Argentina) and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography.
The soils are mainly sandy loam over granite, and some of the most distinctive vineyards are planted as high as 2500ft in elevation. The nearby
Pacific Ocean brings a lovely spine of salinity into the wines and helps moderate temperatures. Brothers Noel and Jair Téllez, with the help of Chilean
(by way of Burgundy) winemaker Louis-Antoine Luyt, are producing amazingly fresh and energetic wines from very old, recently recovered vineyards
of Misión (aka Listán Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo, and Cariñena, among other unknown varieties. Bichi means "naked"
in some parts of northern Mexico, and for Téllez and Luyt, it thus seemed like an appropriate name to give their new natural wine project. Bichi farms
10ha of their own vineyards biodynamically and collaborates with a growing family of organic farmers working vineyard land in Tecate and around
Valle de Guadalupe. In the winery, grapes are destemmed by hand and gently trodden by foot, and fermentations are carried out by wild yeast in
locally-made concrete amphorae. Inside the bottles are incredibly vibrant and transparent wines that evoke the nearby Pacific Ocean, the granite
soils, and rugged mountain vineyards of their region. Through the persistent work of the family and their farmers and collaborators, lively Baja wine is
officially on the map.

Bichi Tecate "Santa" 2017 Rosa del Peru 750mL 12 JPS 602836
Bichi Tecate "Listán" 2017 Misión 750mL 12 JPS 602837
Bichi Tecate "No Sapiens" 2017 Unknown 750mL 12* JPS 587967
Bichi Tecate "Rosa" 2017 Unknown 750mL 12* JPS 600158
Bichi Tecate "Flama Roja" 2017 Cab Sauv/Tempranillo/++ 750mL 12* JPS 602835
Bichi Tecate "La Gorda Yori" (Skin contact) 2017 Palomino/Chardonnay 750mL 12* JPS 611026
Bichi Tecate "Pet Mex" (Pét-Nat) 2017 Unknown 750mL 12* JPS 600159

August 2019 49
Chile
Valle Central
Escándalo
After obtaining his enology degree in Spain, Mauricio Veloso Estuardo spent the next five years making wine around the country, including stints in
Bierzo where he first learned about low-intervention winemaking. In 2011, Mauricio decided to return back to his native Chile, taking a job with a large
producer where he was tasked with sourcing fruit from small farmers in the various winemaking valleys throughout the country. Through his travels,
Mauricio was able to discover beautiful, old vineyards in Colchagua, Itata, Maule, and beyond, home to traditional grapes like Pais, Sémillon, Cinsault,
and a few small lots of the forgotten-about Carignan, with vines ranging from 60 to over 200 years old. With this knowledge, in 2013, Mauricio decided
to start his own project, Escándalo, to highlight the amazing potential of these old, patrimonial vineyards throughout Chile. Today, Mauricio travels
nearly 400km from north to south searching out these old plots. The work in the vineyards remains extremely traditional with no chemicals used in
the vines (only organic treatments or plant and citrus extracts the farmers have used for generations) and all harvesting is done by hand. In the cellar,
everything is allowed to ferment spontaneously, and there is no fining or filtration, and only small additions of SO2 before bottling. These are honest
wines with great purity and freshness, proving that these old vineyards and traditional methods are still the best way to show off the amazing
viticultural history of Chile.

Escándalo Valle de Colchagua Carignan 2017 Carignan 750mL 12 MFW 598557
Argentina
Mendoza
Campo
We are proud to introduce Campo. Old-vine, organically-farmed fruit, made with low intervention: wild yeast fermentation, no acid adjustments, no new
oak... Pure, straight-forward Malbec and Cabernet Sauvignon from Argentina that don’t taste like blueberry pie!

Campo Mendoza Malbec 2015 Malbec 750mL 12 MFW 558085
Cider
France – Loire Valley
Julien Thurel
In Loury, about 30 minutes northeast of Orléans on the edge of the forest, the young Julien Thurel is undertaking one of the most ambitious and
exciting projects in France, attempting to resurrect the long history of cider production in the Loire Valley. Starting with just 1ha of certified organic
orchards, Julien is working with five local apple varieties as well as four local pears, plus a handful of varieties from Brittany (where he originally
learned cidermaking). He is also planting more trees just outside of the newly constructed chai, but many of these old varieties indigenous to the
Loire can take 8-12 years before they yield usable fruit. Alas, Julien is in this for the long haul. All fruit is harvested by hand and undergoes a long, 6
to 8-month fermentation with native yeast in old oak barrels. Secondary fermentation is in bottle (méthode traditionnelle), and Julien releases
everything undisgorged, as he finds this allows bottles to remain fresh open for a longer time. These are some of the most vinous, complex, and
structured cidre and poiré being produced in France today. Julien is also incorporating some local, organic honey for his triple fermentation cuvée,
"Mellicidre", as well as the still dessert/aperitif "Cydromel" (which also happens to be amazing for cocktails). With only a few vintages under his belt,
we can't wait to see what the future holds for this already impressive project.

Julien Thurel Cidre "Champêtre" 2016 Apples 750mL 6 MFW 562069
Julien Thurel Cidre "Champêtre" 2016 Apples 1.5L 1 MFW 590060
Julien Thurel Cidre "Nectar" 2016 Apple 750mL 6 MFW 562073
Julien Thurel Cidre "Nectar" 2016 Apple 1.5L 1 MFW 590060
Julien Thurel "Mellicidre" 2016 Apples/Honey 750mL 6 MFW 562073
Julien Thurel Cidre "Equinoxe" 2016 Apples 750mL 6 MFW 562073
Julien Thurel Poiré "Pagus" 2016 Pear 750mL 6 MFW 562073
Julien Thurel Poiré "Grand Cru des Loges" 2016 Pears 750mL 6 MFW 562073
Julien Thurel "Cydromel" 2014 Apples/Honey 750mL 6* MFW 562075

August 2019 50
Italy – Valle d'Aosta
Maley
One day, Gianluca Telloli, a native of the Valle d’Aosta in far northwest Italy and leading enologist there, got a call to scout an area to plant some new
vines. What he found instead were centenarian, largely abandoned apple trees bearing mostly forgotten, antique apple varieties. Inspired by these
ancient trees and by the French ciders of Eric Bordelet, Gianluca quit his winemaking job to rediscover the ancient tradition of sidro/cidre. He gathers
all of his fruit from abandoned orchards planted at 1000-1500m altitude, half of them in the French Alps surrounding Chamonix and half in nearly-
deserted Alpine towns in the Italian Alps. It’s a crazy project — a ‘recupero’ that has the border police checking his passport on both sides of the Mont
Blanc tunnel. The name “Maley” comes from both an old Valdostano name for apple (Malus in Latin) and one of the pre-20th century names for Mont
Blanc (Mont Malais). The old Valdostano tradition of cider-making was quashed by Mussolini in the 1930s as part of his effort to eliminate anything
not sufficiently “Italian” — cider being, in the fascists’ view, a French affectation. The few remaining cider outlaws stopped producing in the 1980s.
Maley is currently the only commercial producer of cider in the Valle d’Aosta.

Maley L'Apéitif Pommerbe NV Raventze/Herbs 750mL 12* PV 570481
Spain – Asturias
Ramos del Valle
Ramos del Valle from Sidra Fran is an all-natural hard cider made with traditional methods using apples from the Asturias region of northern Spain.
Founded in 1918, Roberto Ramos is the third generation of his family to make cider. Sidra Fran is currently owned and operated by Roberto and his
four siblings. Sidra Fran uses only native apples from the region. The apples are hand harvested in September from the family's own orchards on
mountain slopes. There are over 800 native apple varietals in Asturias and 22 varieties authorized in the region. Sidra Fran is in the process of
recovering additional ancient apple varietals. Fermentation occurs naturally and spontaneously with native yeasts. The cider then rests in large
chestnut wooden vats in contact with lees for over five months. No sugar or carbonation is added.

Ramos del Valle Sidra de Asturias Natural NV Lots o' Apples 700mL 12 TAC 559289
Spain – Basque Country/País Vasco

Bere Aran
Bere Aran is an all-natural hard cider from the Basque Country of northern Spain. It is made using traditional methods from fermented juice from 60
different native apple varietals. Founded in 1870 in Astigarraga, the Bereziartua family has been making cider for 4 generations. Fermentation takes
place in small stainless steel tanks and the cider then rests in large neutral oak barrels for 2-6 months. Only native yeasts are used and no sugar or
carbonation is added.

Bere Aran Sidra Natural NV Lots o' Apples 750mL 12 TAC 559288
United States – New York

East Hollow Cider
Along the border of eastern New York state and western Massachusetts and Vermont, the Taconic Range is one of the oldest mountain ranges in
the world. Over the years, erosion, glaciers, and geologic eruptions have rounded the mountains to their current shape, cutting deep valleys in the
western slope that became known to the early settlers as “hollows”. The land left behind is tough and unforgiving, filled with shist and limestone,
heavy with clay, littered with quartz, marble, and gneisses dropped by glacial progressions and recessions across the steep terrain. Despite these
odds, the hollows became home to thousands of apple trees; not big orchards filled with neat rows of cultivated trees, but hills and outcroppings
covered with gnarled and scrappy ones, all left untouched for decades. For 17 years, Seth and Yasemin Jones have been exploring the back roads,
trails and forests of the hollows, finding and harvesting these “orphan apples”, and turning them into unique, complex, and original ciders. In addition
to this foraged fruit, they also began planting hundreds of trees grafted from these wildlings in their own organically farmed orchard. They make
cider as it has been made here for over two centuries, doing every phase by hand on the farm. Fermentations are all spontaneous with minimal
intervention, using long, cool cellar fermentations and barrel aging to coax out the richness and glacial minerality of this small, overlooked corner
of New York with a unique bounty.

East Hollow Cider "Wild Apple" Cyser NV Wild Apples/Honey 750mL 12 MFW 592291
East Hollow Cider "A Bee and A Tree" Imperial Cyser NV Wild Apples/Honey 375mL 12* MFW 592290

August 2019 51
United States – Vermont
Eden
Eden began on a trip to Montréal in 2006 when founders Eleanor and Albert Léger first tasted ice cider and wondered why nobody was making it on
our side of the border. In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont and got to work, never once cutting corners
to try and please anyone for a quick profit. All of the apples come from their own Eden Orchards, where they grow over 35 varieties biodynamically,
as well as seven other local orchards the Léger's work with in long-term partnerships. Eden works with traditional New England heirloom varieties,
local seedling varieties, and Old World varieties, including bittersweet cider varieties that originated in France and England. They use the natural
winter cold at the farm to concentrate the flavors and sugars of the apples before fermentation. The highest concentrated juice is used to make their
ice ciders (it takes over 8lbs of apples to make one 375mL bottle of ice cider!). Lesser concentrations form the base for the Orleans apéritifs and their
naturally sparkling ciders. No sugar, colorings, acids, or industrial flavorings are ever used. These are true ciders that reflect the cold winter climate
and apple heritage of Northern New England.

Eden Heritage Cider (Can) NV Heirloom Blend 355mL 24 MFW 599872
Eden Sparkling Cider "Imperial 11° Rosé" NV Heirloom Blend/Red Currant 375mL 12 MFW 570431
Eden Sparkling Cider "Imperial 11° Rosé" NV Heirloom Blend/Red Currant 750mL 12 MFW 575550
Eden Sparkling Cider "Imperial 11° Rosé" (Keg) NV Heirloom Blend/Red Currant 20L 1 MFW 570432
Eden Sparkling Cider "Dry" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Dry" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Dry" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Sparkling Cider "Semi-Dry" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Semi-Dry" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Semi-Dry" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Farmhouse Cider "Windfall Orchard" NV Heirloom Blend 500mL 12* MFW 575154
Eden Apéritif Cider "Orleans Herbal" NV Apples/Vermont Herbs 750mL 6* MFW 569673
Eden Apéritif Cider "Orleans Bitter" NV Apples/Red Currant/Bitters 750mL 6* MFW 569674
Eden Ice Cider "Heirloom Blend" NV Empire/McIntosh/++ 375mL 6* MFW 569675
Eden Ice Cider "Windfall Orchard" NV Heirloom Blend 375mL 6* MFW 569676
Eden Ice Cider "Northern Spy Barrel-Aged" NV Northern Spy 375mL 6* MFW 569677
United States – Oregon

Art+Science
By day, Dan Rinke is the winemaker and vineyard manager at the biodynamic Johan Vineyards. But Rinke's labor of love is Art+Science, where he
has been crafting tiny-production wine and natural cider since 2011. Dan is the "science" part of the equation, taking care of production and farming,
while his artist wife Kim Hamblin fashions the evocative cut-paper art that adorns each bottle, all done at Roshambo Art Farm – their rock quarry,
music venue, and working farm. Dan's leading philosophy is one of respect, utilizing organic and biodynamic farming principles, eliminating synthetic
fertilizers, herbicides, and fungicides, and using only their own cow manure and biodynamic preparations made from plants growing on the property.
The same philosophies that are used in the vineyards are also applied in the winery, where the only addition during the winemaking process is a small
amount of sulfur, and only right before bottling. Since 2013, Dan and Kim have also begun foraging for old, unsprayed, wild apples, pears, and quince
in the western side of the Willamette Valley, making some of the most exciting, complex renditions of natural cider and perry in the States today.

Art+Science Humble Cider NV Apples/Quince 500mL 12 MFW 603330
Art+Science Humble Cider NV Apples/Quince 750mL 12 MFW 603329
Art+Science Humble Cider (Keg) NV Apples/Quince 20L 1 MFW 588013
Art+Science Humble Perry NV Pears 750mL 12 MFW 557368
Art+Science Humble Perry (Keg) NV Pears 20L 1 MFW 588014
Art+Science Pilfered Perry 2017 Wild Pears 750mL 12 MFW 610864
Art+Science Little Apples Cider NV Crab Apples 750mL 12 MFW 581430
Art+Science Sparkling Quince Wine NV Quince 750mL 12 MFW 581431
Art+Science "Symbiosis" 2015 Apples/Grüner Veltiner 750mL 12* MFW 581429
Son of Man
Son of Man is the result of an exclusive collaboration between cidermakers Jasper Smith of Portland, Oregon and Guillermo Castaños of San
Sebastián, Spain. Inspired by the generations of cidermakers in northern Spain, they have set out to make exceptional Basque-style cider in the
stunning landscape of the Columbia River Gorge, Oregon. Because Son of Man is unlike most other domestic ciders being produced today, to only
call it cider would ignore the unique history and distinct character of sagardo. Crafted more like wine than beer, sagardo is made once a year during
the fall apple harvest in the Basque Country. Son of Man’s Basque-style sagardo is as natural as it gets and tastes like the time and place it comes
from. Jasper and Guillermo source over two dozen varieties of heirloom apples from fruit grown in the Hood River and Willamette Valleys. Their
sagardo ferments spontaneously with native yeasts for four months in massive kupelas (American oak fuders) and is bottled unfiltered and unfined.
Sagardo is at its best with food, evolving in harmony with the vaunted Basque culinary tradition. Bright and tart with a hint of Old World funk, Son of
Man’s sagardo is versatile, pairing equally well with oysters on the beach or steak off the campfire.

Son of Man Sagardo 2018 Heirloom Apples 750mL 12 MFW

August 2019 52
Spirits, Vermouth, and Apéritif
France – Burgundy
Michel Couvreur
In the 1950’s, Michel Couvreur, originally from Belgium, landed in Burgundy to make and market wine there. He took frequent trips to England and
Scotland to sell his wines but was always particularly drawn to Scotland for the fishing and hunting. Eventually, he decided to move to Scotland in
1964 and became enamored with the production of whisky, from the selection of the most ancient strains of cereals to seeking out extremely rare
Sherry casks for aging. It became Michel’s dream to make his own unique Scotch whiskies, but unfortunately, times were changing; many of these
old methods were being replaced by new, cheaper ones, swapping the old, traditionally-used Sherry casks for more cost-effective steel or plastic
vessels. Because of this, Michel decided to return to France in the 1970's to be nearer to where the Sherry casks originate, digging his own cellar
in the hillsides of Bouze-lès-Beaune in the heart of the Côte-d'Or, Burgundy. Here, about midway between the Andalusian vineyards and the
Scottish Highlands, Michel Couvreur continues on the tradition of maturing his whiskies in these rare, old casks. Lots of time and money is spent
searching out old Pedro Ximénez, Palomino, and Vin Jaune casks as Michel believes what was in the barrel previously represents up to 90% of
the final quality of the whisky. Extensive barrel aging, tasting, and monitoring are required to extract these old wine complexities hidden in the
casks, and according to Couvreur, this is one of the reasons their whiskies are so attractive to many wine drinkers. Unfortunately, Michel passed
away in August 2013, but lucky for us, he shared many of his secrets with his wife, Marthe, and daughter, Alexandra, as well as his long-time
employee and confident, Jean-Arnaud Frantzen, and his son-in-law, Cyril Deschamps. They are now entrusted to carry on the legacy of the true
"Last of the Mohicans" of artisanal Scotch whisky.

Michel Couvreur The Unique Whisky NV Unmalted/Malted Cereals 750mL 12* MFW 608497
Michel Couvreur Overaged Malt Whisky NV Malt Whisky 750mL 12* MFW 596053
Michel Couvreur Pale Single Single Malt Whisky NV Floral Malt Whisky 750mL 12* MFW 596052
Michel Couvreur Candid Malt Whisky NV Peaty/Iodine Malt Whisky 750mL 12* MFW 607144
Michel Couvreur V.J. Maturation Single Malt Whisky NV Single Malt Whisky 750mL 6* MFW 613218
Michel Couvreur Special Vatting Malt Whisky NV Peaty Malt Whisky 750mL 12* MFW 596051
Michel Couvreur Blossoming Auld Sherried Whisky NV Malted Barley 750mL 6* MFW 608496
Michel Couvreur Very Sherried 27 Year Old Whisky NV Malted Barley 750mL 3* MFW 608495
France – Southwest
Domaine Séailles
Domaine Séailles is one of the pioneers of organic viticulture in the Côtes de Gascogne region of Southwest France. A family-owned estate since
1961, Séailles is now run by Jean Labérenne, who lead the domaine to Ecocert organic certification in 1997, swearing off all chemical fertilizers,
herbicides, insecticides, and synthetic chemical products. Located in the town of Ténarèze, which is unique in the region for its limestone soils, Jean
farms a total of 25ha of hillside vineyards with help the of Julien Lanclet and Laurent Lefèvre, even saving 2ha of vines to make the traditional spirit
of the region, Armagnac. The distillation is carried out at the domaine using an old, direct wood flame heated still, and the resulting spirits are aged
in 400L barrels for a minimum of 20 years.

Domaine Séailles Armagnac-Ténarèze "20 Ans" NV Ugni Blanc 750mL 12* MFW 556806
Domaine Séailles Armagnac-Ténarèze 1988 Ugni Blanc 750mL 12* MFW 556374
Domaine Séailles Armagnac-Ténarèze 1974 Ugni Blanc 750mL 12* MFW 556804
Italy – Valle d'Aosta

Maley
One day, Gianluca Telloli, a native of the Valle d’Aosta in far northwest Italy and leading enologist there, got a call to scout an area to plant some new
vines. What he found instead were centenarian, largely abandoned apple trees bearing mostly forgotten, antique apple varieties. Inspired by these
ancient trees and by the French ciders of Eric Bordelet, Gianluca quit his winemaking job to rediscover the ancient tradition of sidro/cidre. He gathers
all of his fruit from abandoned orchards planted at 1000-1500m altitude, half of them in the French Alps surrounding Chamonix and half in nearly-
deserted Alpine towns in the Italian Alps. It’s a crazy project — a ‘recupero’ that has the border police checking his passport on both sides of the Mont
Blanc tunnel. The name “Maley” comes from both an old Valdostano name for apple (Malus in Latin) and one of the pre-20th century names for Mont
Blanc (Mont Malais). The old Valdostano tradition of cider-making was quashed by Mussolini in the 1930s as part of his effort to eliminate anything
not sufficiently “Italian” — cider being, in the fascists’ view, a French affectation. The few remaining cider outlaws stopped producing in the 1980s.
Maley is currently the only commercial producer of cider in the Valle d’Aosta.

Maley L'Apéitif Pommerbe NV Raventze/Herbs 750mL 12* PV 570481

August 2019 53
Italy – Veneto
Le Vigne di Alice
Sisters-in-law Cinzia Canzian and Pier Francesca Bonicelli started Alice in 2004 to fulfill their dream of bottling artisanal Prosecco thatʼs all their
own: estate fruit, pre-Dolomite, grower Prosecco. We call it Prosecco for non-Prosecco lovers (a category that includes us). In addition to their
exceptional sparkling wines, the women also continue on the tradition of producing a small amount of Amaro. Previously, this Amaro was reserved
just for friends and family that came to visit at Cinzia's grandmother's osteria in Vittorio Veneto (she is the 'Alice' in 'Le Vigne di Alice'). Luckily, we
managed to convince them to sell us whatever extra they could so we have a small amount to share with you today. Cinzia’s aunt’s nickname was
'Nina' and she was the one who composed the amaro recipe with over 30 different medicinal (and mountain) herbs. The bitter cut comes from
Gentiana lutea, known in English as bitter root. The herb grows in grassy alpine and sub-Alpine pastures, usually on calcareous soil. You may
recognize its bitterness, as it is the main ingredient in Angostura bitters. Mint, orange rind, sage, fennel fronds, and more give aromatic nuance.

Le Vigne di Alice Amaro d'Erbe "Nina" NV Lots o' Herbs 750mL 12* PV 549091
Italy – Piemonte
Monterosa
Monterosa is a new, artisanal Vermouth project in Alto Piemonte from Daniele Garella, brother of Cristiano Garella of Colombera & Garella fame.
Daniele hand-picks herbs in Alto Piemonte around Mount Rosa, including “muttolina”, a local biotype of genepy. Cold extractions of the herbs help
preserve their delicate volatile oils. The base wines for both Vermouths are grown and made locally: Erbaluce for the white, and mostly Nebbiolo for
the red. These are an exciting, new chapter in the century-and-a-half-old tradition of Piemontese Vermouths.

Monterosa Vermouth Bianco Extra-Dry NV Erbaluce/Cortese/++ 750mL 12* PV 592388
Monterosa Vermouth Rosso Extra-Dry NV Nebbiolo/Croatina/++ 750mL 12* PV 592387
Scarpa
We sometimes assume that the great, historic producers in Italy are all well-known in the U.S. But ask the old timers: "I remember Scarpa…"
Antica Casa Vinicola Scarpa has been producing traditional, aristocratic wines in the Monferrato hills of southeast Piemonte for 150 years. They
have vineyards, farmed organically, in the Langhe as well as the Monferrato. Mario Pesce, admired by both Giacosa and Gaja, made Scarpa’s
reputation in the late 20th century, and today Maria Pier Zola and her family carry on his tradition of aging all the wines for years, and sometimes
decades before release. Traditional sometimes means 'rustic', but that's not the case here; Scarpa produces elegant wines with arrow-like acidity
and well-aged tannins. Bottle evolution and vintage characteristics emerge instead of pointillist fruit. Be on the lookout for releases from the
family's 45,000+ bottle library.

Scarpa Vermouth Bianco NV Moscato/++ 750mL 12* PV 570988
Scarpa Vermouth di Torino NV Moscato/++ 750mL 12* PV 570989
Italy – Sardegna
Silvio Carta
The Carta family has been making (and storing) wine in the sleepy coastal town of Oristano for generations. The local grape is Vernaccia (though not
the one from Gimignano). The vine was possibly introduced by the Phoenicians or it was cultivated from wild vines of the Tirso valley. The style is
"oxidative", but no Englishman created or discovered this wine (as happened in Marsala). And maybe that’s a shame because these wines deserve
to be better known outside their home. The wine is vinified dry, and the nose is chalky and intriguing. Multiple aged vintages are available. The
register is something new for us, falling somewhere amid the mineral tones of Fino, the nuttiness of Marsala, and a bit of passito fruit.

Silvio Carta Vermouth Bianco "Servito" NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vermouth di Sardegna NV Vernaccia 750mL 6* PV 563145
Spain – Valencia
Vidte
Vidte Vermouths come from the La Marina Alta sub-zone of Alicante, a region with many years of history in both wine and vermouth production. The
climate is Mediterranean giving these vermouths distinctive herbal characteristics. The soils of La Marina Alta are very limy, with low levels of clay
and very little organic material, giving very high-quality base wines. Vidte Vermouths are made in collaboration with winemaker Pedro Sarrión, an
oenologist with extensive knowledge in the production of wines from Alicante and Castilla-La Mancha. The base wines are made from the traditional
varieties Muscatel and Merseguera and are then macerated for several months with a combination of local Mediterranean aromatic herbs.

Vidte Vermut Blanco NV Muscatel/Herbs 750mL 12 VDT 598540
Vidte Vermut Rojo NV Muscatel/Merseguera/Herbs 750mL 12 VDT 598539

August 2019 54
United States – Vermont
Eden
Eden began on a trip to Montréal in 2006 when founders Eleanor and Albert Léger first tasted ice cider and wondered why nobody was making it on
our side of the border. In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont and got to work, never once cutting corners
to try and please anyone for a quick profit. All of the apples come from their own Eden Orchards, where they grow over 35 varieties biodynamically,
as well as seven other local orchards the Léger's work with in long-term partnerships. Eden works with traditional New England heirloom varieties,
local seedling varieties, and Old World varieties, including bittersweet cider varieties that originated in France and England. They use the natural
winter cold at the farm to concentrate the flavors and sugars of the apples before fermentation. The highest concentrated juice is used to make their
ice ciders (it takes over 8lbs of apples to make one 375mL bottle of ice cider!). Lesser concentrations form the base for the Orleans apéritifs and their
naturally sparkling ciders. No sugar, colorings, acids, or industrial flavorings are ever used. These are true ciders that reflect the cold winter climate
and apple heritage of Northern New England.

Eden Apéritif Cider "Orleans Herbal" NV Apples/Vermont Herbs 750mL 6* MFW 569673
Eden Apéritif Cider "Orleans Bitter" NV Apples/Red Currant/Bitters 750mL 6* MFW 569674
Wine Cocktails
Spain – Castilla-La Mancha
El Chiringuito
El Chiringuito is a project created by Vinos de Terruños in collaboration with the Delgado brothers, pioneers in organic farming in Castilla-La Mancha.
Named after the small beach bars selling drinks and tapas in coastal Spain, the intention is to create an authentic, organic version of the local favorite
drink, Sangria, transporting the aromas of beach evenings, summer times, and moments with friends. The Delgado brothers use only certified organic
grapes for the base wines and blend them with organic Valencian orange and lemon juice, with no sugar added.

El Chiringuito Sangria Blanco NV Airen/Valencia Orange/++ 750mL 12 VDT 610998
El Chiringuito Sangria Tinto NV Tempranillo/Garnacha/++ 750mL 12 VDT 610997
Dessert
France
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2015 Grenache/Carignan 500mL 6* MFW 553343
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Mélaric Coteaux de Saumur "Funambule" 2013 Chenin Blanc 500mL 6* MFW 603343
Julien Thurel "Cydromel" 2014 Apples/Honey 750mL 6* MFW 562075
Guirardel Jurançon "Marrote" 2012 Petit Manseng 750mL 12* MFW 581526
Mélaric "Liquoreux de la Cerisaie" VdF Blanc 2011 Chenin Blanc 500mL 6* MFW 603342
Austria
Tinhof Burgenland Aperitiv NV Weißburgunder/Neuburger 500mL 8 CH 542553
Italy
Sorrelle Palazzi Bianco Pisano di San Torpè Vin Santo Riserva 2011 Trebbiano/Malvasia/++ 375mL 6 PV 602524
Spain
Alfredo Maestro "La Cosa – The Thing" VdlT Castilla y León 2014 Moscatel de Alejandría 375mL 6 JPS 574442
Gutiérrez de la Vega "Casta Diva Cosecha Miel" VdM Blanco 2013 Moscatel de Alejandría 500mL 12* JPS 590583
Greece
Domaine Economou Sitia Late Harvest Liatiko 2006 Liatiko 500mL 6* DNS 603755
Hatzidakis Santorini Vinsanto 2004 Assyrtiko/Aidani 375mL 6* DNS 603762
United States
East Hollow Cider "A Bee and A Tree" Imperial Cyser NV Wild Apples/Honey 375mL 12* MFW 592290
Old Westminster Winery Maryland "Solera Batch No. 1" NV Cabernet Franc/Petit Verdot 500mL 12* MFW 602464
Eden Ice Cider "Heirloom Blend" NV ('13) Empire/McIntosh/++ 375mL 6* MFW 569675
Eden Ice Cider "Windfall Orchard" NV Heirloom Blend 375mL 6* MFW 569676
Eden Ice Cider "Northern Spy Barrel-Aged" NV ('13) Northern Spy 375mL 6* MFW 569677

August 2019 55
Big Bottles
Sparkling/Pét-Nat
France
Bernard Vallette "Née Bulleuse" VMQ Rosé NV Gamay 1.5L 6 MFW 562442
Julien Thurel Cidre "Champêtre" 2016 Apples 1.5L 1 MFW 590060
Julien Thurel Cidre "Nectar" 2016 Apple 1.5L 1 MFW 590060
White Wine
France
Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2016 Aligoté 1.5L 3 MFW 597999
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2016 Savagnin 1.5L 6* MFW 600431
Germany
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (15) 2017 Riesling 1.5L 6 MFW 584439
Italy
Bella Vita Pinot Grigio IGP Veneto 2018 Pinot Grigio 1.5L 6 MFW 538943
Spain
Luis Rodriguez Ribeiro Blanco "Viña de Martin Os Pasás" 2016 Treixadura/Albariño/++ 1.5L 4 JPS 605721
Envínate "Benje" VdM Blanco 2017 Listán Blanco 1.5L 3 JPS 589408
Envínate "Táganan" VdM Blanco 2017 Albillo/Marmajuelo/Gual/++ 1.5L 3 JPS 589411
Luis Rodriguez Ribeiro Blanco "Viña de Martin Escolma" 2013 Treixadura/Albariño/++ 1.5L 4 JPS 605716
Rosé Wine
France
Domaine du Chapitre Côtes du Rhône Rosé 2017 Grenache/Clairette Rose/++ 1.5L 12 MFW 601365
Bernard Vallette "La Rose Gorge" VdF Rosé 2018 Gamay 1.5L 6 MFW 611616
Germany
Weingut Beurer Württemberg Rosé Trocken 2018 Trollinger/Portugieser/++ 1.5L 6 VB 607450
Stein Mosel Rosé Trocken 2018 Pinot Noir/Cab Sauv/Merlot 1.5L 6 VB 607442
United States
Division-Villages Columbia Valley Rosé of Gamay Noir "L'Avoiron" 2018 Gamay Noir 1.5L 6 MFW 596035
Red Wine
France
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2014 Syrah 1.5L 6 MFW 598527
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2016 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 598523
Benoît Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 1.5L 6 MFW 579560
Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 1.5L 6 MFW 608529
Mélaric Saumur Puy-Notre-Dame "Clos de Messemé" 2016 Cabernet Franc 1.5L 6* MFW 610162
Bertin-Delatte "Rabatière" VdF Rouge 2017 Grolleau 1.5L 6* MFW 608469
Mélaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2017 Syrah 1.5L 6* MFW 604063
Le Clos des Jarres "Une pour 2" IGP Aude 2017 Carignan 1.5L 6 MFW 608516
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 1.5L 6* MFW 611602
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 1.5L 6* MFW 611601
Benoît Roseau Côte-Rôtie "Coteaux de Tupin" 2016 Syrah 1.5L 6* MFW 605016
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 3L 1 MFW 611600
Italy
Bella Vita Montepulciano d'Abruzzo 2017 Montepulciano 1.5L 6 MFW 538945
I Custodi Etna Rosso "Aetneus" 2010 N. Mascalese/N. Capuccio/+ 1.5L 6* PV 600750
Spain
Envínate "Albahra" VdM Tinto 2017 Garnacha Tintorera/Moravia 1.5L 3 JPS 596099
Daterra Viticultores "Portela do Vento" VdM Tinto 2017 Mencía/Garnacha Tintorera 1.5L 4* JPS 596122
Luis Rodriguez Ribeiro Tinto "A Torna Dos Pasás" 2015 Brancellao/Caiño Longo/++ 1.5L 4 JPS 605719
Envínate "Benje" VdM Tinto 2017 Listán Prieto/Tintilla 1.5L 3 JPS 589410

August 2019 56
Order Details
Order deadline:
− Philadelphia: Tuesday, 3:00 PM
− Pittsburgh: Monday, 3:00 PM
Order approval deadline in LOOP:
− Tuesday, 3:00 PM
Delivery schedule:
− Philadelphia and Suburbs: Wednesday
− Pittsburgh: Friday
Full cases sales only, except wines with a pack size marked with *
For items less than $25/btl, a case can be split, as long as the
remainder of the case is filled (i.e. 6+6, or 4+4+4, etc.).

August 2019 57

MFW August Portfolio Update

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August '19

Name Vintage Grapes Size Pack Importer SLO Code

Domaine des Rebourgères (Joël Bouvet)

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Champagne – Côte des Bars/Aube

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Rhône Valley – South

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Bordeaux – Côtes de Bourg

Name Vintage Grapes Size Pack Importer SLO Code

Bordeaux – Blaye/Côtes de Blaye

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code