MFW November Portfolio Update

November '21
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

Cochonnet VdF Melon 2020 Melon de Bourgogne 1L 12 MFW 623993
Domaine de la Bregeonnette Gros Plant du Pays Nantais 2020 Folle Blanche 750mL 12 MFW 623990
Domaine de la Bregeonnette Muscadet Sèvre-et-Maine Sur Lie 2020 Melon de Bourgogne 750mL 12 MFW 620985
Domaine de la Bregeonnette Muscadet "Clos de la Coudray" 2018 Melon de Bourgogne 750mL 12 MFW 627761
Domaine de la Bregeonnette "Cuvée Eonios" VdF Blanc 2020 Melon de Bourgogne 750mL 12* MFW 634481
Domaine de la Bregeonnette Muscadet Sèvre-et-Maine Vallet 2016 Melon de Bourgogne 750mL 12* MFW 620777
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. While the village
was traditionally known for sweet wines made from Chenin Blanc, Geneviève Delatte and Nicolas Bertin of Bertin-Delatte have chosen a different path,
expressing their terroir through precise, textured, and age-worthy dry wines. In 2008, Geneviève and Nicolas were able to purchase their own, small
vineyard, a 3ha lieu-dit named "Echalier". Having worked with Mark Angeli and inspired by their neighbor, Richard Leroy, it was evident from the start that
they would farm organically. In the cellar, the winemaking philosophy is very simple: intervene as little as possible and let nature take its course.
Fermentations are with native yeast, there is minimal use of SO2, and some oak is used, but only in small proportions to provide texture and balance the
powerful acidity of Chenin grown in the schist soils of Rablay. The result is a set of distinctive and pure wines that are true to Geneviève and Nicolas'
vision and terroir.

Bertin-Delatte "Rabatière" VdF Rouge 2020 Pineau d'Aunis 750mL 6 MFW 636846
Bertin-Delatte "Echalier" VdF Blanc 2018 Chenin Blanc 750mL 12* MFW 631836
Bertin-Delatte "Popsec" VdF Blanc (Pét-Nat) 2018 Chenin Blanc 750mL 12* MFW 631834
Bertin-Delatte "Sautillant" VdF Blanc (Pét-Nat) 2018 Sauvignon Blanc/Chenin 750mL 12* MFW 631833
Bertin-Delatte "Vingt Neuf" VdF Blanc 2018 Chenin Blanc 750mL 6 MFW 631835
Bertin-Delatte "Octobre Orange" VdF Blanc 2017 Chenin Blanc 500mL 6 MFW 631832
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 "Candy Frizz" VMQ Rosé (Pét-Nat) NV('19) Cabernet Franc 750mL 12 MFW 627748
Mélaric "Globules Roses" VMQ Rosé (Pét-Nat) NV ('19) Cabernet Franc 750mL 12 MFW 603349
Mélaric "Le Tandem" VdF Rouge 2019 Grolleau/Cabernet Franc 750mL 12 MFW 627749
Mélaric "Le Tandem" VdF Rouge 2019 Grolleau/Cabernet Franc 1.5L 6 MFW 627745
Mélaric Saumur Blanc "Billes de Roche" 2018 Chenin Blanc 750mL 12* MFW 627741
Mélaric Saumur Blanc "Billes de Roche" 2018 Chenin Blanc 1.5L 6* MFW 627744
Mélaric Saumur Puy-Notre-Dame "Billes de Roche" 2017 Cabernet Franc 750mL 12* MFW 627747
Mélaric Saumur Puy-Notre-Dame "Billes de Roche" 2017 Cabernet Franc 1.5L 6* MFW 627746
Mélaric Saumur Puy-Notre-Dame "La Petite Cerisaie" 2017 Cabernet Franc 750mL 12* MFW 627742
Mélaric Saumur Blanc "Clos de la Cerisaie" 2017 Chenin Blanc 750mL 12* MFW 627743
Mélaric "Liquoreux de la Cerisaie" VdF Blanc 2011 Chenin Blanc 500mL 6* MFW 627740
- all prices and vintages subject to change -

November 2021 1
Loire – Touraine
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 2019 Cabernet Franc 750mL 12 MFW 627801
Domaine de la Marinière Chinon "La Peau de l'Ours" 2019 Cabernet Franc 750mL 12 MFW 624598
Domaine de la Marinière Chinon "Vieilles Vignes" 2017 Cabernet Franc 750mL 12* MFW 627800
Domaine de la Marinière Chinon "Vieilles Vignes" 2017 Cabernet Franc 1.5L 6* MFW 627799
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" 2019 Cabernet Franc 750mL 12 MFW 626871
Domaine Guion Bourgueil "Cuvée Prestige" 2017 Cabernet Franc 750mL 12 MFW 626870
Domaine Guion Bourgueil "Cuvée des Deux Monts" 2014 Cabernet Franc 750mL 12* MFW 577641
Domaine Tardieux-Gal
As a teenager, Simon Tardieux began working in the vines of the influential organic domaine of Clos Roche Blanche. After university and a short stint as
a social worker, Simon decided to return to his hometown of Thésée and get back to his true calling: working outside in the vines. The only problem was
that he didn’t have any vineyards. So, in 2009, Simon teamed up with his neighbor, Alain Courtault, who has long been farming organically (Alain was the
third producer in the region to practice organic viticulture, starting back in 1998), but was still selling most of his harvest off to the local coop. Together,
they created a range of simple, eminently drinkable wines that showcase the best of French farming and winemaking. Simon took over the domaine
gradually, mentored along the way by Alain as he prepared for his retirement. Fruit is exclusively hand-harvested (a true rarity in the region), all
fermentations are with native yeast, and no oak is used for élevage. The work in the vineyards goes far beyond following the rules of organic farming.
Every decision Simon makes is the result of thoughtful deliberations and an effort to promote a local 'paysan' culture between local farmers and
winemakers. Simon helps maintain a collective compost pile, organizes local fairs for organic winemakers, and works with a local photographer to
document the year-round effort of life in the vineyards. In 2020, Alain finally decided to retire, so local vineyard worker Jérôme Gal joined Simon as a
partner, renaming the domaine Tardieux-Gal.

Domaine Courtault-Tardieux Touraine Rouge "Tradition" 2018 Gamay/Côt 750mL 12 MFW 620783
Domaine Tardieux-Gal "Les Peronnes" VdF Pineau d'Aunis Rosé 2020 Pineau d'Aunis 750mL 12 MFW 624001
Domaine Tardieux-Gal Touraine Sauvignon "Les Sagères" 2020 Sauvignon Blanc 750mL 12 MFW 624002
Domaine Tardieux-Gal "Le temps des Aunis" VdF Rouge 2020 Pineau d'Aunis 750mL 12 MFW 634498
Domaine Courtault-Tardieux Chenonceaux "Avec vue sur le Cher" 2018 Sauvignon Blanc 750mL 12* MFW 620782

November 2021 2
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 "Arrête toi à Kerguelen…" VdF Rosé (Pét-Nat) NV Gamay Noir/Gamay Teinturier 750mL 12* MFW 637707
Michel Autran "Cap à l'ouest" VdF Blanc (Pét-Nat) 2018 Chenin Blanc 750mL 12* MFW 627776
Michel Autran "Les Enfers Tranquilles" VdF Blanc 2018 Chenin Blanc 750mL 12* MFW 617280
Michel Autran "Ciel Rouge" VdF Blanc 2018 Chenin Blanc 750mL 12* MFW 617281
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. Mikaël's father worked organically as far back as the early '90s, so a thoughtful approach in the vineyard and the cellar has
always been essential. Today, the vines are farmed organically, and Mikaël seeks to express the varied alluvial soil types of the Cher valley by making
single varietal wines from each of his individual parcels. In the cellar, the wines ferment spontaneously and are not filtered or fined with a small amount
of sulfur used only at bottling. The resulting wines are profoundly mineral and represent a real sense of place, classical in their expression with incredible
purity and plenty of age-worthiness.

Mikaël Bouges Touraine Blanc "La Pente de Chavigny" 2019 Sauvignon Blanc 750mL 12 MFW 635315
Mikaël Bouges Touraine Rouge "Les Côts Hauts" 2018 Côt 750mL 12 MFW 635316
Mikaël Bouges "Water l'eau" VdF Blanc 2019 Menu Pineau 750mL 12 MFW 635313
Mikaël Bouges "Clic Clac" VdF Blanc (Pét-Nat) 2020 Menu Pineau 750mL 12 MFW 635312
Mikaël Bouges "La Bulle" VdF Rosé (Pét-Nat) 2020 Côt/Gamay 750mL 12 MFW 635314
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 2019 Sauvignon Blanc 750mL 12 MFW 622289
Georges Millérioux Sancerre Rouge 2019 Pinot Noir 750mL 12 MFW 622288
Georges Millérioux Sancerre "Les Chasseignes" 2016 Sauvignon Blanc 750mL 12* MFW 625942
Georges Millérioux Sancerre "Les Collinots" 2015 Sauvignon Blanc 750mL 12* MFW 625941
Georges Millérioux Sancerre "Les Collinots" 2015 Sauvignon Blanc 1.5L 6* MFW 625940

November 2021 3
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 – Silex" 2019 Sauvignon Blanc 750mL 12* MFW 627089
Vincent Grall Sancerre "Le Manoir" 2019 Sauvignon Blanc 750mL 12* MFW 627088
Vincent Grall Sancerre "Le Grall" 2019 Sauvignon Blanc 750mL 12* MFW 627090
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.
Name
Vintage Grapes Size Pack Importer SLO Code
Cochonnet VdF Gamay 2020 Gamay Saint-Romain 1L 12 MFW 623387
Domaine des Pothiers Côte Roannaise "Référence" 2020 Gamay Saint-Romain 750mL 12 MFW 623967
Domaine des Pothiers "Eclipse" VMQ Rosé (Pét-Nat) 2019 Gamay Saint-Romain 750mL 12 MFW 623968
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" 2018 Sylvaner/Chasselas/++ 750mL 12 MFW 613786
Marc Tempé Zellenberg Pinot Gris 2017 Pinot Gris 750mL 12* MFW 628619
Marc Tempé Pinot Gris Grand Cru "Furstentum" 2017 Pinot Gris 750mL 12* MFW 628617
Marc Tempé Riesling Grand Cru "Schoenenbourg" 2017 Riesling 750mL 12* MFW 628616
Marc Tempé Gewürztraminer Grand Cru "Schoenenbourg" 2007 Gewürztraminer 750mL 12* MFW 628618
Champagne – Côte des Bars/Aube

Piollot
Champagne Piollot is produced by Roland Piollot and his wife Dominique Moreau from family-owned vines in the Aube. The vineyards are located
primarily in the town of Polisot, where the family has had strong roots since the early 20th century. Roland's father was extremely passionate about
vineyard work and replanted all of his vineyards using massale selection, even keeping some of the old Pinot Blanc vineyards that most of his neighbors
were replanting to Pinot Noir or Chardonnay. In 1986, Roland decided to bottle the wines himself, and in 2009, he converted all 10ha of the family's
vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of "Brut, Rosé,
and Vintage" the family decided to focus on single-vineyard, single-vintage, single-variety cuvées. Since the conversion to organic farming, the Piollots
have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The
still wines are all vinified with native yeast and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé
is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on
the lees for four to six years and are then disgorged with no dosage.

Piollot Champagne "Come des Tallants" Zéro Dosage NV ('15) Pinot Noir 750mL 12* MFW 615968
Piollot Champagne "Colas Robin" Brut Nature NV ('14) 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 ('13) Chardonnay 750mL 6 MFW 615967
November 2021 4
Ruppert-Leroy
Bénédicte Leroy’s parents moved to Essoyes in 1975 and started a small farm on a clearing above the town where they raised sheep. In the 1980s, when
the farm was no longer economically viable, they decided to plant some grapes on the land that had previously been used for grazing. Little by little, they
planted 4ha of vines in Essoyes and Noé-les-Mallets (not including the garden and small pasture they kept for their own animals), initially selling all of the
grapes to the local cooperative. After working with Bertrand Gautherot of Vouette et Sorbée, Bénédicte decided to quit her job as a PE teacher and take
over the family domaine just as her father was getting ready to retire in 2009. Today, Bénédicte and her husband Manu run the small farm complete with
horses, cows, sheep, and chickens, and they grow their own grains. Inspired by Bénédicte's mentor, they embrace all of the principles of biodynamics,
creating their own compost and preparations, and have become an integral part of the biodynamic movement in France. Their quest for the simplest
winemaking has lead them toward the spirit of 'vin nature'. Each cuvée comes from a single vintage of a single vineyard, bottled with no dosage. Since
the 2013 vintage, no sulfur is used at the winery. Vinifications are with natural yeast from their grapes, without any fining, filtering, or 'liqueur de tirage'.
The base wines age on their fine lees in barrel and demi-muids for 9 months with natural malolactic fermentation before aging in bottle 'sur latte' for
18-20 months. Since the 2013 vintage, no sulfur is used at the winery.

Ruppert-Leroy Champagne "11, 12, 13..." Brut Nature (2018 Base) NV Chardonnay/Pinot Noir 750mL 6 MFW 635064
Ruppert-Leroy Champagne "Fosse-Grely" Brut Nature NV ('18) Pinot Noir/Chardonnay 750mL 6 MFW 635060
Ruppert-Leroy Champagne "Les Cognaux" Brut Nature NV ('18) Pinot Noir 750mL 6 MFW 635063
Ruppert-Leroy Champagne "Martin Fontaine" Brut Nature NV ('17) Chardonnay 750mL 6 MFW 635061
Ruppert-Leroy Champagne "Papillon" Brut Nature NV ('18) Pinot Noir 750mL 6 MFW 635062
Burgundy – Yonne
Domaine Dame Jeanne
Jeanne Piollot grew up at the southern edge of Champagne in the Aube, closer to Burgundy than to the Côte des Blancs or Reims. After working in the
cellar alongside her parents, Roland Piollot and Dominique Moreau of Champagne Piollot and Marie Courtin, Jeanne decided to create her own domaine
with Dame Jeanne. With the prohibitive rise of Champagne prices over the last generation, acquiring new vines in Champagne seemed elusive, so the
family decided to purchase a small domaine in Molesme, just 20km away over the border into Burgundy. By law, the wines have to be vinified and bottled
in Burgundy, so Jeanne took over the winemaking and farming with her partner, Gennaro de Miccoli. The vineyards of Molesme are well known for
producing excellent sparkling wines, as they are located so close to the border of Champagne. Advice from Champagne was of course quite welcome,
and Jeanne and Gennaro followed similar farming practices used by her family for decades, working organically and with no herbicides, pesticides, or
synthetic chemicals. In the cellar, Jeanne and Gennaro have their own vision for the wines they want to create. They use minimal extraction and sulfur to
craft 'vins de soif' that live somewhere between Chablis and Champagne. Both the sparkling and still wines are equally compelling and are exciting new
additions from this often overlooked and lost corner nestled between two famous regions.

Domaine Dame Jeanne Coteaux Bourguignons Rouge "Terre de Sienne" 2019 Pinot Noir/Gamay 750mL 12* MFW 629361
Domaine Dame Jeanne "Prémices" VdF Blanc Extra Brut (Sparkling) 2018 Pinot Noir 750mL 12* MFW 629364
Domaine Dame Jeanne "Prémices Rose" VdF Rosé Extra Brut (Sparkling) 2018 Pinot Noir 750mL 12* MFW 629363
Domaine Dame Jeanne Coteaux Bourguignons Blanc "Alchémille" 2018 Chardonnay 750mL 12* MFW 629362
Raphaëlle Guyot
Though originally from the Yonne region in the very northwest of Burgundy, Raphaëlle Guyot didn’t set out to become a vigneronne in her place of birth.
But a chance tasting of Jo Landron’s Muscadet “Amphibolite” while she was attending business school at the age of 18 was the spark that would
eventually take Raphaëlle around the world to learn more about wine before finally landing back home to establish her small domaine. Geographically
closer to the Loire Valley than the Côte d'Or, the Yonne is a region with a long and storied viticultural history, much of which was sadly lost to phylloxera.
Luckily, thanks to young, talented growers like Raphaëlle, this region is being revived and its potential starting to be rediscovered. Raphaëlle began by
interning with producers around France such as Athénaïs de Béru, Cyril Fahl, and Coralie and Damien Delecheneau before going on to receive a degree
in enology at the viticultural school in Beaune. After more apprenticeships with Thibault Liger-Belair in Nuits-Saint-Georges and even spending a harvest
in Georgia, Raphaëlle decided that it was time to create her own domaine, putting down literal and figurative roots in Puisaye-Forterre, located roughly
halfway between Chablis and Sancerre. Here, Raphaëlle endeavors to create not just a viticultural domaine, but a full polyculture farm that integrates
crop diversity and livestock in addition to the vines. Today, Raphaëlle farms just 1.75ha of vines, painstakingly rehabbing old parcels that were once
completely overgrown by wild vegetation and fruit trees. With such a passion for nature, it’s no surprise that soil health is of the utmost importance. The
vines are densely planted, and Raphaëlle believes that organic farming coupled with the use of selected green cover in the vineyards is the key to
producing exceptional quality fruit in the future. In the cellar, a low-intervention approach is used with all native ferments and judicious use of sulfur. In
addition to the small quantities of wine made from her own vines, Raphaëlle also produces a range made from purchased fruit throughout the Auxerrois,
from villages such as Saint-Bris and Irancy. There is an energy, depth, and purity that creates an unmistakable link throughout all of the wines,
highlighting the individual characteristics of each parcel and the deft hand at work to bring these nuances to life.

Raphaëlle Guyot "L'Aurore" VdF Blanc 2019 Chardonnay 750mL 12* MFW 632761
Raphaëlle Guyot "L'Aurore" VdF Blanc 2019 Chardonnay 1.5L 3 MFW 632760
Raphaëlle Guyot "L'Idylle" VdF Rouge 2019 Pinot Noir 750mL 12* MFW 632753
Raphaëlle Guyot "L'Idylle" VdF Rouge 2019 Pinot Noir 1.5L 3 MFW 632756
Raphaëlle Guyot "Les Hâtes" IGP Yonne 2019 Pinot Noir 750mL 12* MFW 632759
Raphaëlle Guyot "Les Hâtes" IGP Yonne 2019 Pinot Noir 1.5L 3 MFW 632758
Raphaëlle Guyot "La Valse" VdF Blanc 2019 Sauvignon Blanc 750mL 12* MFW 632757
Raphaëlle Guyot Irancy "Le Baiser" 2018 Pinot Noir 750mL 12* MFW 632755
Raphaëlle Guyot "Les Robinettes" IGP Yonne 2019 Pinot Noir 750mL 12* MFW 632754

November 2021 5
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" 2020 Aligoté 750mL 12* MFW 637676
Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2020 Aligoté 1.5L 6* MFW 637675
Domaine des Rouges-Queues Coteaux Bourguignons "Celsius" 2018 Gamay 750mL 12* MFW 630513
Domaine des Rouges-Queues Hautes-Côtes de Beaune Rouge 2018 Pinot Noir 750mL 12* MFW 630503
Domaine des Rouges-Queues Hautes-Côtes de Beaune Rouge 2019 Pinot Noir 750mL 12* MFW 630503
Domaine des Rouges-Queues Hautes-Côtes de Beaune Blanc 2018 Chardonnay 750mL 12* MFW 630512
Domaine des Rouges-Queues Maranges "En Buliet" 2018 Pinot Noir 750mL 12* MFW 630511
Domaine des Rouges-Queues Maranges "Vigne Blanche" 2018 Pinot Noir 750mL 12* MFW 630510
Domaine des Rouges-Queues Santenay 2018 Pinot Noir 750mL 12* MFW 630509
Domaine des Rouges-Queues Maranges Blanc 2018 Chardonnay 750mL 12* MFW 630508
Domaine des Rouges-Queues Santenay Blanc "Saint Jean de Narosse" 2018 Chardonnay 750mL 12* MFW 630507
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2018 Pinot Noir 750mL 12* MFW 630506
Domaine des Rouges-Queues Maranges 1er Cru "La Fussière" 2018 Pinot Noir 750mL 12* MFW 630505
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-Villages 2019 Chardonnay 750mL 12 MFW 625985
Domaine des Gandines Crémant de Bourgogne NV Chardonnay 750mL 12 MFW 621023
Domaine des Gandines Viré-Clessé "Terroir de Clessé" 2019 Chardonnay 750mL 12 MFW 625984
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 2020 Auxerrois 750mL 12* MFW 634235
Pascal Henriot Pinot Noir IGP Franche-Comté Coteaux de Champlitte 2020 Pinot Noir 750mL 12* MFW 634236

November 2021 6
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.

Le Dos d'Chat "PPG" VdF Rouge NV Ploussard/Pinot Noir/Gamay 750mL 12* MFW 634317
Le Dos d'Chat "Du Quin Quin" VdF Rouge 2019 Syrah 750mL 12* MFW 634319
Le Dos d'Chat "Du Quin Quin" VdF Rouge 2020 Syrah 750mL 12* MFW 637659
Domaine de Saint Pierre "Le Canon à Bulles" VdF Rouge (Pét-Nat) NV Ploussard/Trousseau 750mL 12* MFW 636223
Le Dos d'Chat Côtes du Jura Chardonnay 2018 Chardonnay 750mL 12* MFW 634318
Le Dos d'Chat VdF Trousseau "Des Corvées" 2019 Trousseau 750mL 12* MFW 637661
Le Dos d'Chat VdF Trousseau "Des Corvées" 2019 Trousseau 1.5L 6* MFW 637660
Le Dos d'Chat VdF Ploussard "Amphore" 2020 Ploussard 750mL 12* MFW 637662
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 634320
Domaine de Saint Pierre Côtes du Jura "Les Gaudrettes" 2020 Pinot Noir 750mL 12* MFW 640125
Domaine de Saint Pierre Arbois "Les Corvées" 2020 Ploussard 750mL 12* MFW 640124
Domaine de Saint Pierre Arbois "Petit Curoulet" 2020 Ploussard 750mL 12* MFW 640121
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2018 Savagnin 750mL 12* MFW 640122
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2018 Savagnin 1.5L 6* MFW 640285
Domaine de Saint Pierre Arbois Trousseau 2020 Trousseau 750mL 12* MFW 640123
Isère
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 Altesse IGP Isère-Balmes Dauphinoises Blanc 2019 Altesse 750mL 12 MFW 631861
Nicolas Gonin "Méthode traditionnelle" VMQ Brut Zéro (Sparkling) NV Altesse 750mL 12 MFW 626875
Nicolas Gonin Persan IGP Isère-Balmes Dauphinoises Rouge 2019 Persan 750mL 12* MFW 631860
Nicolas Gonin Viognier IGP Isère-Balmes Dauphinoises Blanc 2019 Viognier 750mL 12* MFW 631859
Nicolas Gonin Verdesse IGP Isère-Balmes Dauphinoises Blanc 2019 Verdesse 750mL 12* MFW
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 2020 Gamay 750mL 12 MFW 624043
Bernard Vallette "La Rose Gorge" VdF Rosé 2020 Gamay 1.5L 6 MFW 630324
Bernard Vallette Beaujolais "Quatre Saisons" 2020 Gamay 750mL 12 MFW 623497
Bernard Vallette VdF Muscat Sec 2019 Muscat Ottonel 750mL 12 MFW 634332
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

November 2021 7
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 Beaujolais "Raisin Libre" 2020 Gamay 750mL 12* MFW 640088
Domaine Thillardon Chénas "Les Carrières" 2019 Gamay 750mL 12* MFW 635029
Domaine Thillardon Chénas "Les Carrières" 2019 Gamay 3L 1 MFW 635028
Domaine Thillardon Chénas "Les Vibrations" 2019 Gamay 750mL 12* MFW 635027
Domaine Thillardon "Petnat" VdF Rosé (Sparkling) 2020 Gamay 750mL 12* MFW 640089
Domaine Thillardon Chénas "Les Blemonts" 2019 Gamay 750mL 12* MFW 635031
Domaine Thillardon Moulin-à-Vent 2019 Gamay 750mL 12* MFW 635026
Domaine Thillardon Beaujolais Blanc 2018 Chardonnay 750mL 12* MFW 617274
Domaine Thillardon Chénas "Chassignol" 2019 Gamay 750mL 12* MFW 635030
Domaine Thillardon Chénas "Coup Double" 2019 Gamay 3L 1 MFW 635025
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 Morgon "Cuvée Tradition" 2016 Gamay 750mL 12* MFW 627103
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 2019 Chardonnay/Roussane 750mL 12 MFW 634266
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2018 Syrah 750mL 12 MFW 611064
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2017 Syrah 1.5L 6 MFW 637640
Benoît Roseau Saint-Joseph Blanc "Sur le Quartz" 2017 Marsanne 750mL 6 MFW 580602
Benoît Roseau Saint-Péray 2018 Marsanne 750mL 6 MFW 634263
Benoît Roseau Saint-Joseph "Cuvée Patagone" 2019 Syrah 750mL 12* MFW 638103
Benoît Roseau Condrieu "Le Riollement" 2017 Viognier 750mL 6 MFW 562023
Benoît Roseau Côte-Rôtie "Coteaux de Tupin" 2018 Syrah 750mL 6 MFW 640072

November 2021 8
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 "Les Restanques" Rosé 2020 Grenache/Cinsault/Syrah/+ 750mL 12 MFW 622795
Cochonnet Luberon Rosé 2020 Grenache/Cinsault/Syrah/+ 1L 12 MFW 611639
Château Fontvert Luberon "Les Restanques" Blanc 2020 Vermentino/Grenache Blanc 750mL 12 MFW 622794
Château Fontvert "Bulles Natures" VdF Rosé 2020 Mourvèdre 750mL 12 MFW 637091
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 "Mon Bon Plaisir" IGP Coteaux de l'Ardèche 2020 Grenache/Cinsault/Syrah 750mL 12 MFW 626232
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
Provence
Myrko Tépus
The Haut-Var (otherwise known as the Green Provence) is a part of Provence that is in stark contrast to the crowded beaches of the Côte d’Azur. Here,
the closest turquoise blue water is in the Gorges du Verdon, a steep river canyon that serves as a natural border between the southern Alps and the
beginning of the Mediterranean coast. And it is here in the Coteaux du Verdon that the young vigneron Myrko Tépus decided to lay the foundation for his
small winery. As a kid, Myrko traveled throughout the major wine regions of France with his father (a wine merchant), visiting an array of vignerons and
learning to taste. After a particularly memorable tasting in Hermitage, Myrko decided that he would become a vigneron when he grew up. Myrko learned
about grape growing and winemaking by working at wineries in the Loire Valley (including the likes of Dagueneau), the Lorraine, and Provence.
Eventually, Myrko was able to purchase 11ha of old vines in the southern and northern slopes around the village of Esparron. At around 460m in
elevation, the range of indigenous grape varieties like Carignan, Cinsault, Grenache, and Ugni Blanc thrive. Ample sunlight ensures ripening while the
high elevation and mistral wind help to preserve freshness and acidity. The vines had been farmed without chemicals for ten years before Myrko took
them over, and since then, he has continued to work completely organically, with treatments leaning more towards biodynamics to minimize the use of
copper. In the cellar, fermentations occur spontaneously in a mix of stainless steel, cement, and large, used barrel. Depending on the cuvée, aging takes
place partially or entirely in used demi-muid or foudre. Throughout the range of wines, there is a common thread that expresses a place like no other,
seamlessly combining the Provençal ripeness, with a cool, mountain freshness that is entirely unique.

Myrko Tépus "La Fin du Bal" IGP Coteaux du Verdon Rouge 2019 Cinsault 750mL 12* MFW 631814
Myrko Tépus "Nitchivo" IGP Coteaux du Verdon Rouge 2018 Carignan 750mL 12* MFW 631815
Myrko Tépus "Le Lointain" IGP Coteaux du Verdon Blanc 2018 Ugni Blanc/Chardonnay 750mL 12* MFW 631816
Myrko Tépus "Le Grand Adret" IGP Coteaux du Verdon Rouge 2018 Grenache/Syrah/Cinsault 750mL 12* MFW 631817

November 2021 9
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 "Tralari" IGP Coteaux de Peyriac Rosé (BiB) 2020 Grenache/Syrah/Carignan 3L 6 MFW 631866
Le Clos des Jarres "Tralari" IGP Coteaux de Peyriac Rouge (BiB) 2020 Grenache/Syrah/Carignan 3L 6 MFW 630553
Le Clos des Jarres "Insouciance" IGP Aude 2019 Caladoc/Merlot 750mL 12 MFW 608517
Le Clos des Jarres Minervois "Abrensis" 2017 Grenache/Carignan/Syrah 750mL 12 MFW 625975
Le Clos des Jarres "Origines" IGP Coteaux de Peyriac 2017 Grenache/Carignan/++ 750mL 12* MFW 615988
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 "Les Indiennes" IGP Cévennes Rouge 2018 Grenache 750mL 12 MFW 640103
Mas Foulaquier "Pierre de Rosette" IGP Gard Rosé 2019 Alicante Bouschet 750mL 12* MFW 624034
Mas Foulaquier Pic Saint-Loup "L'Orphée" 2019 Syrah/Grenache/Carignan 750mL 12* MFW 640101
Mas Foulaquier "L'Oiseau Orange" VdF Blanc (Skin contact) 2020 Rolle/Muscat 750mL 12* MFW 640100
Mas Foulaquier "Chouette Blanche" IGP Saint-Guilhem-le-Désert Blanc 2019 Bourboulenc/Clairette/++ 750mL 6 MFW 640099
Mas Foulaquier "Chouette Blanche" IGP Saint-Guilhem-le-Désert Blanc 2017 Bourboulenc/Clairette/++ 1.5L 6 MFW 640098
Mas Foulaquier "Gran' Tonillières" IGP Saint-Guilhem-le-Désert Rouge 2017 Carignan 750mL 6 MFW 640102
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" 2020 Grenache Blanc/Maccabeu/+ 750mL 12 MFW 619792
Domaine Laguerre Côtes du Roussillon Rouge "Eos" 2017 Grenache/Syrah 750mL 12 MFW 605788
Domaine Laguerre Côtes du Roussillon Rouge "Le Ciste" 2017 Grenache/Syrah/Carignan/+ 750mL 12 MFW 637671
Domaine Laguerre Côtes du Roussillon Blanc "Le Ciste" 2017 Rolle/Grenache Blanc/++ 750mL 12 MFW 619791
Domaine Laguerre Côtes du Roussillon Blanc "Oxy" (Sous voile) 2014 Grenache Blanc 750mL 12* MFW 637670
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 2019 Merlot/CS/CF/Malbec 750mL 12 MFW 627070
Château La Grolet 2019 Merlot/CS/CF/Malbec 1.5L 6 MFW 627069

November 2021 10
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 2018 Merlot/Cab Franc/Malbec 750mL 12 MFW 627076
Château Peybonhomme-Les Tours 2017 Merlot/Cab Franc/Malbec 375mL 12 MFW 627075
Château Peybonhomme-Les Tours "L'Amour du Risque" Rosé (Pét-Nat) 2020 Cabernet Franc 750mL 12 MFW 634234
Château Peybonhomme-Les Tours "Le Blanc Bonhomme" 2019 Sauvignon Blanc/Sémillon 750mL 12* MFW 634233
Château Peybonhomme-Les Tours "Quintessence de Peybonhomme" 2016 Merlot/Malbec 750mL 12* MFW 610035
Château Peybonhomme-Les Tours "Energies" 2018 Merlot/Malbec/Cab Sauv 750mL 12* MFW 627077
Bordeaux – Entre-Deux-Mers
Château Farizeau
The Moreau family has been involved in the wine trade in Bordeaux since the early 1800s, initially working as coopers and cellar masters for wineries
throughout the region. In 1911, Maxime Moreau was finally able to purchase a small vineyard of his own in Sadirac, located 20km east of the city of
Bordeaux in the region of Entre-Deux-Mers. The vineyard holdings slowly expanded to the 12ha the family farms today, and in 1980, Maxime's son,
André, and his wife, Nicole, officially founded Château Farizeau and began to vinify their own wines. André's eldest son, Guillaume, eventually joined the
family winery, bringing with him a renewed focus on farming and natural work in the cellar. The Moreau's began by ripping out high-yielding parcels and
replanting them at much higher densities. After experiencing the drought vintages of the 2000s, the family started working the soils by utilizing green
manure and tilling to keep the bases of the vines covered, which they believe is essential to help retain freshness. The Moreau's went on to pursue full
organic certification starting in 2010 (which they received in 2013), all in an attempt to best express the region's blue clay and sandy gravel soils. With all
of the changes in the vineyard, the Moreau's followed up in the cellar as well. Fermentations are with native yeast, and the wines are not moved until the
spring following harvest to avoid oxidation and allow for very low (or, in the case of "Cuvée Max", zero) additions of sulfur before bottling, which follows
the phases of the moon. The results are real Bordeaux wines of terroir with fresh acidities, drinkability, and an underlying complexity that make them
some of the best values in the region.

Château Farizeau Bordeaux Rouge 2019 Cabernet Franc/Merlot 750mL 12 MFW 639268
Château Farizeau Entre-Deux-Mers 2020 Sauvignon Blanc/Sémillon/++ 750mL 12 MFW 639267
Château Farizeau Cadillac-Côtes de Bordeaux "Cuveé Max" 2019 Cabernet Sauvignon 750mL 12 MFW 639266
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 "Vinum" VdF Rouge 2020 Négrette 750mL 12 MFW 625191
Château La Colombière "Les Jacquaires" VdF Blanc 2020 Chenin/SB/Bouysselet 750mL 12 MFW 631874
Château La Colombière "Columbulle" VdF Rosé (Pét-Nat) 2019 Négrette 750mL 12 MFW 625190
Domaine Séailles
Domaine Séailles has been a family-owned estate since 1961 and lies in the commune of Mouchan, located in the heart of Gascony. Farming organically
since 1998, Séailles is one of the leading pioneers of organic viticulture within the region. Their 25ha of vines are located on a single, large limestone
parcel surrounded by forests on all sides. Unusual for the region, the vineyard is planted half to red grapes, primarily Merlot and Cabernet Sauvignon. The
white grapes include the region’s ubiquitous Ugni Blanc (used to produce the traditional spirit of the region, Armagnac-Ténarèze) alongside Sauvignon
Blanc and the rare Sauvignon Gris, which are used for the still wines. The property was originally purchased as a country home by Toulouse-based lawyer
Jean Labérenne, who had the vision to embrace a completely organic approach to growing and production. Jean originally hired local enologist Julien
Franclet to manage the domaine, and many years later, Julien is now a full partner in the property, as well as the vineyard manager and winemaker for
over 20 years.

Domaine Séailles "Presto" IGP Côtes de Gascogne 2020 Sauv Blanc/Sauvignon Gris 750mL 12 MFW 620183
Domaine Séailles "Cubik" IGP Côtes de Gascogne 2018 Merlot/Cabernet Sauvignon 750mL 12 MFW 623639

November 2021 11
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. After working for five
years with Domaine Zind-Humbrecht in Alsace, Elian returned to his hometown of Cocumont in 1998 and constructed a simple winery, taking the daring
step to become the first winemaker to produce and bottle his wine under the Côtes du Marmandais AOP. At the time, the wines of the region were so
poorly seen that the government was paying farmers to rip out their vines to limit production. This turned out to be quite a boon to Elian since he was able
to pick and choose the best terroir on the hills. After watching his father and his uncle both succumb to cancer from chemical exposure in the vines, it was
evident from the start that all farming would be organic. Elian works side by side with his wife Sandrine Farrugia (who also makes a tiny amount of wine
under her own label) to farm 20ha of vines, all of which are now certified biodynamic. Several decades later, Elian Da Ros is now considered the standard-
bearer of what remains a small appellation. The Côtes du Marmandais sits at the crossroads of the Southwest and Bordeaux, and the permitted grape
varieties are a panoply to match. There’s the local grape Abouriou (very tannic and thick-skinned), plus reds and whites from Bordeaux varieties
(Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Sauvignon Gris, and Sémillon), and quite a bit of Syrah that managed to sneak in as
well. Elian's vinifications are all with native yeasts and begin in concrete tanks, but the techniques vary from cuvée to cuvée and year to year to achieve
the desired profile for each wine. The wines are then transferred by gravity into the cellar below, where they age from 12-36 months in all sorts of vessels:
used barrels, demi-muids, foudres, concrete eggs, clay jars, and more. All wines are then assembled and left to rest 'en masse' for at least six months
before bottling so that when a bottle finally comes out of the cave, it is ready to drink. Or at least starting to be ready to drink, since many of the Da Ros
wines can improve with a decade or more of bottle age. From the soif "Le vin est une fête" (meaning "wine is a party") to the single-vineyard Clos Baquey,
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 renowned for their power.

Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2018 Abouriou/Cab Franc/Merlot 750mL 12 MFW 598524
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2018 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 622709
Elian Da Ros Côtes du Marmandais "Outre Rouge" 2017 Abouriou/Malbec/CF/Syrah 750mL 12* MFW 622712
Elian Da Ros Côtes du Marmandais Abouriou 2018 Abouriou/Merlot 750mL 12* MFW 625959
Elian Da Ros Côtes du Marmandais "Le vignoble d'Élian" 2017 Cab Franc/Merlot/Syrah 750mL 12* MFW 622713
Elian Da Ros Côtes du Marmandais "Histoires de Boire" 2018 Merlot 1.5L 6 MFW 622711
Elian Da Ros Côtes du Marmandais "Chante Coucou" 2017 Merlot/CS/Malbec/Syrah 750mL 12* MFW 622714
Elian Da Ros Côtes du Marmandais "Coucou Blanc" 2018 Sauv Blanc/Sémillon/++ 750mL 12* MFW 625960
Elian Da Ros Côtes du Marmandais "Clos Baquey" 2014 CF/Merlot/Abouriou/CS 750mL 6 MFW 622710
Germany
Mosel
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. Starting with a microscopic 0.25ha plot of
terraced vines in the famous Goldtröpchen vineyard, Julian has finally bought a few more parcels bringing the estate to a little more than 4ha, and this is,
roughly, where Julian wants it to stay. Part of the joy of winemaking for Julian is doing everything at the most human scale. Nearly everything must be
done by hand – most of the vineyards are steep as hell and most of them are terraced. Even walking through them is a bit hazardous. The "terroir wines"
are those that ferment naturally, finding their own balance that is nearly always dry tasting (though the wines might have a little more sugar than would
allow them to be legally called “trocken"). From here, we progress up the Burgundian ladder, from “Moselle” (appellation level), “Piesporter” (village-level),
up to the grand cru, single-vineyard bottlings “Goldtröpfchen” and “Ohligsberg.” 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. These are Moselle wines of consequence, well worth the perhaps difficult time you’ll have actually trying to find a bottle.

Julian Haart Mosel Riesling "1,000L" 2020 Riesling 750mL 12 VB 633248
Julian Haart Mosel Riesling Kabinett "J.J." 2020 Riesling 750mL 12* VB 633247
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 2019 Elbling 750mL 12 VB 629016
Hild Mosel Elbling Sekt Brut NV Elbling 750mL 12 VB 625340

November 2021 12
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 Riesling feinherb "Weihwasser" 2020 Riesling 750mL 12 VB 624072
Stein Mosel Rosé trocken 2020 Pinot Noir/Cab Sauv/Merlot 750mL 12 VB 633283
Stein Mosel Riesling trocken "Blauschiefer" 2020 Riesling 750mL 12 VB 625366
Stein Mosel "Rosé Secco" (Sparkling) 2020 Pinot Noir/Cab Sauv/Merlot 750mL 12 VB 633350
Stein Alfer Hölle Riesling Spätlese trocken "1900" 2018 Riesling 750mL 12* VB 625365
Saar
Hofgut Falkenstein
The Weber family farms about 13ha of mainly old Riesling vines 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. Today, Erich is Joined by his middle
son, Johannes, to produce some of the most authentic wines in the Saar. The Weber's top vineyard sites are located on various south-facing hillsides of
primarily iron-rich gray slate with some quartz, including the highly prized sites of Niedermenniger Herrenberg, Niedermenniger Sonnenberg, Krettnacher
Altenberg, and the once legendary Euchariusberg. The average age of their vines is between 40-50 years old, and the oldest are more than 90 years old
with over 1ha of ungrafted vines. The Webers work close to organic with no herbicides and a healthy cover crop and believe in low yields (one flat cane
per vine). All the grapes are hand-harvested and whole Riesling grapes are gently pressed in a pneumatic press for two to three hours. The musts flow
via gravity into the cellar below for a natural sedimentation overnight before being vinified exclusively with ambient yeasts in 1,000-liter ancient oak Fuder
casks and a couple of 500-liter Halbfuder, the traditional fermenting and aging vessels for Mosel wine. The Webers like to bottle each Fuder separately,
which is unheard of today, even though it was the standard in old times. Therefore, they can have two or more casks from the same vineyard site and
with the same Prädikat. However, these wines will have different AP numbers because they come from different parcels of the same vineyard site and
were fermented, aged, and bottled separately. All of this work results in an array of green-tinted, light-bodied, high-acid, unchaptalized dry (trocken),
off-dry (feinherb), and fruity Saar wines, all of which are true cask-by-cask bottlings.

Hofgut Falkenstein Niedermenniger Herrenberg Kabinett feinherb (15) 2020 Riesling 750mL 12* MFW 624060
Hofgut Falkenstein Niedermenniger Herrenberg Kabinett trocken (1) 2020 Riesling 750mL 12* MFW 624059
Hofgut Falkenstein Niedermenniger Im Kleinschock Kabinett (20) 2020 Riesling 750mL 12* MFW 640004
Hofgut Falkenstein Niedermenniger Sonnenberg Kabinett trocken (9) 2020 Riesling 750mL 12* MFW 624046
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett (12) 2020 Riesling 750mL 12* MFW 624055
Hofgut Falkenstein Niedermenniger Herrenberg Weißburgunder (2) 2020 Weißburgunder 750mL 12* MFW 624045
Hofgut Falkenstein Deutscher "Pét Nat" NV ('20) Weißburgunder 750mL 12* MFW 640005
Hofgut Falkenstein Krettnacher Altenberg Spätlese trocken (7) 2020 Riesling 750mL 12* MFW 624054
Hofgut Falkenstein Krettnacher Auf dem Hölzchen Kabinett trocken (21) 2020 Riesling 750mL 12* MFW 640001
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese feinherb (3) 2020 Riesling 750mL 12* MFW 624058
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese feinherb (11) 2020 Riesling 1.5L 6* MFW 640007
Hofgut Falkenstein Niedermenniger Herrenberg Rotwein trocken (10) 2019 Spätburgunder 750mL 12* MFW 624047
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (13) 2020 Riesling 750mL 12* MFW 640006
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (14) 2020 Riesling 750mL 12* MFW 640000
Hofgut Falkenstein Krettnacher Ober Schäfershaus Spätlese trocken (18) 2020 Riesling 750mL 12* MFW 640003
Hofgut Falkenstein Krettnacher Euchariusberg Auslese (21) 2020 Riesling 750mL 12* MFW 640008
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett "Alte Reben" (8) 2020 Riesling 750mL 12* MFW 639999

November 2021 13
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" 2020 Riesling 750mL 12 VB 632579
Peter Lauer Ayler Riesling Faß 4 feinherb 2020 Riesling 750mL 12* VB 639277
Peter Lauer Ayler Riesling Faß 25 trocken 2020 Riesling 750mL 12* VB 639278
Peter Lauer Ayler Riesling Faß 6 "Senior" 2020 Riesling 750mL 12* VB 622306
Peter Lauer Ayler Riesling Kabinett Faß 87 "Special Edition" 2020 Riesling 750mL 12* VB 639271
Peter Lauer Ayler Riesling Faß 2 Extra trocken 2020 Riesling 750mL 12* VB 639276
Peter Lauer Ayler Kupp Riesling Kabinett Faß 8 2020 Riesling 750mL 12* VB 639270
Peter Lauer Ayler Kupp Riesling Faß 12 "Unterstenberg" 2020 Riesling 750mL 12* VB 639275
Peter Lauer Saar Riesling Sekt Brut 2017 Riesling 750mL 12* VB 632578
Peter Lauer Saar Riesling Faß 9 "Kern" 2020 Riesling 750mL 12* VB 639274
Peter Lauer Saar Riesling Faß 15 "Stirn" 2020 Riesling 750mL 12* VB 639273
Peter Lauer Ayler Kupp Riesling Faß 17 "Neuenberg" 2020 Riesling 750mL 12* VB 639272
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 Riesling trocken 2019 Riesling 750mL 12* VB 634329
J.B. Becker Wallufer Oberberg Riesling Kabinett halbtrocken 2019 Riesling 750mL 12* VB 634327
J.B. Becker Wallufer Walkenberg Riesling Kabinett trocken 2015 Riesling 750mL 12* VB 634328
J.B. Becker Wallufer Walkenberg Riesling Spätlese trocken 2019 Riesling 750mL 12* VB 634326
J.B. Becker Wallufer Walkenberg Riesling Spätlese trocken Alte Reben 2019 Riesling 750mL 12* VB 634325
J.B. Becker Berg Bildstock Riesling Spätlese trocken 2000 Riesling 1.5L 6 VB 637364

November 2021 14
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" 2020 Riesling 750mL 12 VB 622437
Seehof Rheinhessen Pinot Noir Rosé 2020 Riesling 750mL 12 VB 633359
Seehof Rheinhessen Riesling feinherb 2020 Riesling 750mL 12 VB 632627
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 Riesling feinherb 2020 Riesling 1L 12 VB 629004
Brand Pfalz Riesling trocken 2020 Riesling 1L 12 VB 619588
Brand Pfalz Weissburgunder 2020 Weissburgunder 1L 12 VB 619589
Brand Pfalz "Electric Chardonnay Acid Test" 2020 Chardonnay/Riesling 750mL 12 VB 623420
Brand Pfalz "Wilder Satz Pur" 2019 Müller-Thurgau/Silvaner/++ 750mL 12* VB 624565
Brand Germany Pétillant Naturel Blanc 2019 Silvaner/Weissburgunder 750mL 12* VB 625764
Brand Germany Pétillant Naturel Rosé 2019 Pinot Noir/Portugeiser 750mL 12* VB 625763
Brand Pfalz Pinot Noir "Pur" 2019 Pinot Noir 750mL 12* VB 629003
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 Cidre Methode Rurale 2018 Goldrenette/Blenheim/++ 750mL 12 VB 625381
Vetter Franken Sylvaner 2017 Sylvaner 750mL 12* VB 606740
Vetter Franken Müller-Thurgau 2018 Müller-Thurgau 750mL 12* VB 629015

November 2021 15
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" 2020 Müller-Thurgau 750mL 12 VB 626489
Enderle & Moll "Weiß & Grau" 2020 Weiss/Grauburgunder 750mL 12 VB 624075
Enderle & Moll Pinot Noir "Basis" 2019 Pinot Noir 750mL 12* VB 638987
Enderle & Moll Spätburgunder Rosé 2020 Spätburgunder 750mL 12* VB 638988
Enderle & Moll Auxerrois 2020 Auxerrois 750mL 12* VB 638991
Enderle & Moll Grauburgunder 2020 Grauburgunder 750mL 12* VB 638990
Enderle & Moll Müller-Thurgau "Pur" 2020 Müller-Thurgau 750mL 12* VB 638992
Enderle & Moll Weissburgunder 2020 Weissburgunder 750mL 12* VB 638989
Enderle & Moll Müller-Thurgau "Buntsandstein" 2019 Müller-Thurgau 750mL 12* VB 626487
Enderle & Moll Pinot Noir "Liason" 2019 Pinot Noir 750mL 12* VB 638986
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" 2019 Pinot Noir 750mL 12 VB 622474
Shelter Winery Baden "Rosé de Noir" 2020 Spätburgunder 750mL 12* VB 633360
Württemberg
Roterfaden
About an hour northwest of Stuttgart, the river Enz does that meandering thing rivers do to create some of the most dramatic amphitheaters of vines
and terraces outside of the Mosel. I’d say that this village of Rosswag was “forgotten,” but I can’t find any literature suggesting it’s ever really registered
on the wine map to begin with, which is startling if for no other reason than the in-your-face beauty and drama of this place. Lemberger is king here
(Blaufränkisch is what it’s called in Austria); old-vine Lemberger planted for decades (centuries?) on shell limestone at about 1,000 feet above sea level.
Nearly everyone here has at least a few rows of vines, though most are “hobby farmers,” people who love their vines but don’t have that much time for
them, sending 99% of the fruit to the local coop for humble, village wines. Olympia and Hannes of Roterfaden are the other 1%. Hannes was born here
in Rosswag, where his family has a farm with cereal fields, cattle, and, of course, some vines. He studied in Geisenheim and there met Olympia, a Greek
girl who had come to Germany to study viticulture and winemaking. They became a thing and proceeded to travel the world, looking for the perfect place
to start a small winery, a place where they both could work in the vineyards, work together in the cellars, and spend time in their own garden. They
started Roterfaden in 2014, with half a hectare of Lemberger from a parcel planted by Hannes’ grandfather. They have now grown to about 4ha and
farm a little bit of Pinot Noir and Riesling along with the Lemberger. There isn’t any preconceived notion of what wine from Rosswag should be, so
Hannes and Olympia are free to work exactly as they want. Yes, they are working organic; they incorporate many tenants of biodynamics, making their
own teas and extracts. Everything is done by hand. The cellar is minimalistic, scarcely larger than your average mechanics garage – a few steel tanks,
but mostly wooden barrels of various sizes. Fermentations are all natural. The wines are bottled unfined and unfiltered with lower levels of sulfur. Already,
only a few years into their work, the very serious potential of this place is beginning to show.

Roterfaden Württemberg "Terraces – Vineyard Project 002" 2019 Lemberger/Trollinger/Regent/+ 750mL 12 VB 626480

November 2021 16
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 "In Der Luft" 2020 Weissburgunder/Müller/++ 750mL 12 VB 623991
Weingut Beurer Württemberg "Rotgut" 2019 Portugieser/Dornfelder/++ 750mL 12 VB 619642
Weingut Beurer Württemberg Rosé trocken 2020 Trollinger/Portugieser/++ 750mL 12 VB 631444
Weingut Beurer Württemberg Zweigelt trocken 2018 Zweigelt 750mL 12* VB 629014
Austria
Niederösterreich
Oppenauer
Weingut Oppenauer is committed to making wines that bring people together, a notion that necessarily implies affordability. But they were also the first
winery in the village of Poysdorf in the Weinviertal to convert to organics. In 2003, Rainer Oppenauer's father decided to convert all their land to organic
farming, including the 85ha dedicated to other (mainly winter) crops like wheat, rye, spelt, and fruit trees. The farm has been in the family for over 200
years but it wasn't until the 1950s when they first started bottling wine with the Oppenauer name. At first, the neighbors couldn’t understand the change
to organics, but today, there are now two other certified organic vineyards in Poysdorf, and some others seem to have largely given up on herbicides.
Clearly, the Oppenauer family wants their work to go beyond organics and encompass a larger notion of ecology, from making their own compost right
down to the grapeseed oil that they’ve been producing since 2010.

Oppenauer Grüner Veltliner 2020 Grüner Veltliner 1L 12 MFW 627355
Oppenauer Zweigelt 2020 Zweigelt 1L 12 MFW 627354
Oppenauer Zweigelt Rosé 2020 Zweigelt 1L 12 MFW 629274
Italy
Piemonte
Alberto Oggero
Originally from Canale, Alberto Oggero spent his childhood following his grandfather, Sandro, through the family vineyards, spending as much time as
possible among the vines. Alberto's parents never went into wine, so when Sandro sadly passed away in 1999, Alberto, who had just finished a degree in
enology in Alba, decided to return home and take over the family's 2ha of vineyards. Alberto started by restoring the family's home and cellar in the village
of Santo Stefano Roero entirely by hand. After ten years of experimenting in the vineyards and cellar, Alberto finally bottled his first wine in 2009. Since
then, he has been able to reclaim more old vineyards, bringing the total up to 4.2ha today. Farming is certified organic, and Alberto works tirelessly in the
vineyards to ensure the purity of the fruit to best express the sandy limestone soils of the region. In the cellar, only native yeasts are used, and there is no
fining or filtration. The goal is to create wines that combine drinkability with a strong expression of terroir, savory and soulful renditions of Arneis and
Nebbiolo unique to the Roero.

Alberto Oggero Roero Bianco 2019 Arneis 750mL 12 MFW 634121
Alberto Oggero "Sandro d'Pindeta" Vino Rosso 2019 Nebbiolo 750mL 12 MFW 634122
Alberto Oggero Roero Rosso 2019 Nebbiolo 750mL 12* MFW 634123

November 2021 17
Auriel
Auriel was founded in 2005 by Marta Peloso and her husband Felice Cappa in the hills of Monferrato in Piemonte. T he 3ha of vineyards, planted between
2007-2008, are set within a 25ha estate of trees, farmlands, and woods. Marta cultivates following biodynamic methods and has always farmed without
the use of synthetic chemicals, fertilizers, or herbicides. She works to improve the action of the natural elements in the vineyard, trying to never intervene
directly on the plant, but to promote its health and self-sufficiency through the creation of vital soils and an optimal relationship between the deep roots of
the plant and its terroir. Grapes are grown in alternate rows to preserve the softness of the soil and its ability to absorb air, water, and light, working the
soil delicately, to avoid compromising its structure. In the cellar, fermentations are carried out spontaneously with indigenous yeasts in stainless steel or
neutral oak and without temperature control. The wines are not fined or filtered, and minimum doses of sulfites are used only at bottling, if at all. Marta
chose the image of the dancer on the labels as she believes that “cultivating a vineyard naturally is like a dance performed between Heaven and Earth.”

Auriel Barbera del Monferrato 2018 Barbera 750mL 12* MFW 630698
Auriel "G" Vino Rosso 2019 Grignolino 750mL 12* MFW 630697
Auriel Barbera del Monferrato Superiore 2018 Barbera 750mL 12* MFW 630696
Lapo Berti
Lapo Berti is an obsessive and a purist. His self-professed "great passion for wine" began when he was in his early twenties and would lead him on a
twenty-year journey to wine regions worldwide, seeking out specific producers to work with and learn from. These travels helped him hone his talents and
perfect his craft, giving him the skills that he puts into practice today in Barolo making his eponymous wines. Lapo's career began in his native Tuscany,
working first with Selvapiana before moving to Piedmont, where he worked full-time as the winemaker at Enzo Boglietti. Here, he developed his love for
Nebbiolo and forged meaningful friendships that continue to this day. His itinerant past included stints with producers like Roberto Voerzio (Barolo),
Nicolas Potel and Michel Picard (Burgundy), and Cameron (Oregon), while also working all over Australia between seasons, most notably with Stephen
Pannell in McLaren Vale. Working with these famously demanding producers fundamentally influenced Lapo's precise habits and perfectionist methods.
After so many experiences in so many places, Lapo finally decided to settle down in Piedmont in 2012 to start his own project. He currently leases parcels
in the "Fossati" and "Bricco Rocca" MGAs in La Morra that he meticulously farms himself. The vineyards are cultivated organically, and Lapo attaches
great importance to building healthy soils that house various plants, insects, and other little helpers that create a living, ecologically balanced environment
for the vines. Lapo's vinification methods are equally meticulous. Hand-harvested grapes are fully destemmed before crushing. Fermentations are long
and rely solely on indigenous yeasts, taking place partially in stainless steel tanks and partially in open, neutral demi-muid barrels, both without
temperature control. All of the wines are made without fining agents or filtration, and sulfites are kept to a minimum with only minuscule amounts added
to the reds. His ambition is to make Nebbiolo in the most natural way possible, true to the characteristics of the grape, the vineyard, and the vintage, and
that goal is beautifully executed in these wines.

Lapo Berti Vino Rosato (Pét-Nat) NV Nebbiolo 750mL 6 MFW 633917
Lapo Berti Langhe Nebbiolo 2018 Nebbiolo 750mL 6 MFW 633916
Lapo Berti Barolo "La Morra" 2016 Nebbiolo 750mL 6 MFW 633919
Lapo Berti Barolo "La Morra" 2016 Nebbiolo 1.5L 1 MFW 633918
Lapo Berti Barolo "Fossati" 2016 Nebbiolo 750mL 6 MFW 633915
Lapo Berti Barolo "Fossati" 2016 Nebbiolo 1.5L 1 MFW 633921
Lapo Berti Barolo "Fossati" 2016 Nebbiolo 3L 1 MFW 633920
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" 2017 Dolcetto 750mL 12 MFW 625934
Prima Piuma
Prima Piuma is a low intervention, organic line of wines created by Summer Wolff in collaboration with Azienda Agricola Gaia born out of the need for fun,
fresh, real wines priced for everyday drinking. Gaia is a beautiful, organic estate located just two hills over from Cascina Iuli (where Summer and her
husband, Fabrizio Iuli, reside) in the Monferrato. While they have 43ha of land (approximately half of which is under vine and the rest left for orchards to
create a true polyculture), what they didn’t have was a market for all of their gorgeous, organic fruit. Summer and Fabrizio have been renting vineyards
from them for almost a decade now, and in recent years they've started working more closely with their oenologist, Gianluca Ravizza, on different projects
and labels. Prima Piuma is a joint effort between Gianluca and Summer in winemaking, aging, and bottling. Just like organic food should be available to
everyone, so should organic wine. Hence, the birth of Prima Piuma... "Slow fashion" wine for all!

Prima Piuma Monferrato Bianco 2019 Sauvignon Blanc 750mL 12 MFW 630695
Prima Piuma Monferrato Rosso 2019 Grignolino/Barbera 750mL 12 MFW 630694
Prima Piuma Piemonte Grignolino "Lino" 2020 Grignolino 750mL 12 MFW 639305
Prima Piuma Monferrato Nebbiolo 2019 Nebbiolo 750mL 12 MFW 639306

November 2021 18
Rovero
The Rovero family has been producing wines and distillates on their property in Asti since the late 1800s. The estate is currently run by brothers Claudio
and Michelino, who manage all aspects of viticulture, and their sons, Enrico, the oenologist, and Simone, the master distiller. The Rovero family pioneered
organic farming in Piedmont in the 1980s, receiving certification for grapes in 1992 and later for the entire farm production. The 25ha property, situated in
a magnificent valley between Langhe and Monferrato, is covered with woods and vineyards and encompasses the wine cellar, distillery, farm, and an
agriturismo. The family grows 20ha total of grapes, 60% of which is Barbera, with the rest split between Grignolino, Nebbiolo, Sauvignon Blanc, Cortese,
Moscato, and Brachetto. On the remaining 5ha, they grow hazelnuts, fruits, vegetables, cereals, and raise bees for honey. In the cellar, fermentations are
carried out spontaneously with indigenous yeasts in stainless steel or oak barrels. The wines are not fined or filtered, and minimum doses of sulfites are
used only at bottling.

Cantina del Lupo Barbera d'Asti 2019 Barbera 750mL 12 MFW 630762
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 2020 Pinot Grigio 750mL 12 MFW 538942
Bella Vita Pinot Grigio IGP Veneto 2019 Pinot Grigio 1.5L 6 MFW 538943
Giol
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. Located in San Polo di Piave, Tenuta
Giol has been around since 1427 and began its organic conversion in the 1980s. Today, the estate is fully certified organic, and work in the cellar is low-
tech including low (to no) additions of sulfur. Clean, crisp, lively bubbles that are an amazing value and will please even the biggest wine geeks!

Serata Prosecco NV Glera 750mL 12 MFW 627387
Il Fortunato Vino Spumante Rosato NV Merlot 750mL 12 MFW 627288
Emilia-Romagna
Fangareggi
Vitivinicola Fangareggi was officially founded in 2005 by Giuseppe Fangareggi, but the tradition of growing Lambrusco grapes has been in the
Fangareggi family since the 1800s. Today, Giuseppe's son, Matteo, runs the farm along with his mother, Margherita, and his uncle, Roberto. Giuseppe
and Roberto mainly take care of the vineyards, Margarita takes care of reception, and Matteo takes care of everything else, including the winemaking.
Their wines are produced only from the family's 24ha of vineyards spread across eight parcels in the provinces of Reggio Emilia and Modena. Grapes
are pruned and harvested by hand and the vineyards are practicing organic with an advanced integrated pest management protocol, without the use of
chemical herbicides or fungicides, using mechanical weeding, and organic fertilizers. In the cellar, Matteo uses only indigenous yeasts for primary
fermentation to produce six types of sparkling wines, both red and white, with a focus on the production of Lambrusco. These are authentic and joyful
wines, perfect with the meats and cheeses Emilia is known for.

Fangareggi "Puro!" IGP Lambrusco dell'Emilia NV Lambrusco Salamino 750mL 12 MFW 628951
Fangareggi "Biancospino" IGP Lambrusco Bianco dell'Emilia NV Lambrusco/Chardonnay/++ 750mL 12 MFW 628950

November 2021 19
Saccomani
Love and passion for the land and its vineyards are the values that have characterized the Saccomani estate since its origin in the 1940s when Giuseppe
Saccomani began growing table grapes. In the mid-80s, the company changed its perspective and allocated its entire production to wine grapes. Today,
the winery is managed by the 4th generation of vignerons, Claudia and Luca, who joined the company once they finished their studies in food and
agriculture. The winemaking at Saccomani starts with careful management of their vineyard, as the grapes must arrive in healthy condition. In the cellar,
nothing is added except very small doses of SO2 at bottling, fermentations are carried out spontaneously, and the wines are not fined or clarified. They
have always made sparkling wines obtained by natural refermentation in the bottle (metodo ancestrale), which they believe allows for the most
expressiveness of their local grapes and terroir. The choice to make natural wine began with Giuseppe who, in the early 2000s, completely eliminated
chemicals from the vineyards, and who never used additives in the cellar. Claudia and Luca expanded on Giuseppe’s work, requesting organic
certification in 2018 (with full certification granted in 2020) and experimenting with new techniques like biodynamics and permaculture. Today, the estate
comprises 12ha located on various parcels, all in the Diolo area, within the municipality of Lugagnano Val d'Arda. A part of the land is made up of red
clay, typical of the Piacenza hills, perfect for obtaining structured red wines. The other part is located inside the Parco del Piacenziano and is an area
with sandier soils rich in fossils dating back to the Pliocene age giving wines of aromatics and freshness. The range wines, like the Saccomani family
themselves, are all authentic, direct, and honest.

Saccomani Colli Piacentini "Monterosso Val d'Arda" Frizzante 2019 Malvasia Candia/Marsanne/++ 750mL 12 MFW 628918
Saccomani Gutturnio Frizzante 2019 Barbera/Croatina 750mL 12 MFW 628917
Saccomani Ortrugo dei Colli Piacentini Frizzante 2019 Ortrugo 750mL 12 MFW 628916
Toscana
Anima Mundi
Marta Sierota is the vigneronne behind Podere Anima Mundi. After growing up in Poland and France, Marta went on to receive her Ph.D. in Philosophy
and taught for several years at a university. Here, she developed an interest in wine, eventually taking courses in winemaking, wine tasting, and
biodynamic farming, as well as completing studies in wine management. In 2008, Marta moved her family to Tuscany in the small village of Usigliano,
nestled in the heart of the Pisan hills. Her new home was surrounded by many beautiful but abandoned vineyards, which eventually inspired Marta to
start her own wine project here. Since the beginning, Marta has believed that wine is a product of nature, so she decided to follow the rules of
biodynamics at all steps of viticulture and vinification. The unique positioning of her estate means the vineyards benefit from the influence of both the
'tramontana' and the 'libeccio' winds, bringing cooling and aeration from the mountains and the sea and allowing her to cultivate vines with a non-
interventionist approach. Marta’s wines are influenced by her French origins, believing that the terroir is the most important factor. To this end, she has
chosen to produce only mono-varietal wines, which she considers the best way to express her unique terroir through the lens of a particular grape. In the
cellar, fermentations are carried out spontaneously with indigenous yeasts in stainless steel and without temperature control. The wines are not fined or
filtered, and minimum doses of sulfites are used only at bottling.

Anima Mundi "Face to Face" IGP Toscana Sangiovese 2020 Sangiovese 750mL 12 MFW 628896
Anima Mundi "Gavagai" IGP Toscana Rosso 2019 Canaiolo 750mL 12 MFW 628895
Anima Mundi "Kiss & Fly" IGP Toscana Vermentino 2019 Vermentino 750mL 12 MFW 628894
Anima Mundi "Piccolo Sognatore" IGP Toscana Bianco (Skin contact) 2020 Trebbiano 750mL 12 MFW 632691
Anima Mundi "Psychadelic Train" IGP Toscana Rosato 2020 Canaiolo 750mL 12 MFW 632692
Anima Mundi "Ironista" IGP Toscana Rosso 2019 Ciliegiolo 750mL 12 MFW 628893
San Donatino
In 1971, Léo Férre – the well-known French singer and poet – and his wife, Maria Cristina Diaz, bought a farm in the heart of Chianti Classico and
relocated their family to Tuscany. From the start, the Ferré family took on the task of putting the vineyards and the approximately 5,000 olive trees back
in shape and making them productive. The first harvests were sold in bulk until the early 1990s when the family decided to start making and bottling their
own wines. Maria Cristina and her children still live at the farm today, and her son, Mathieu (Math), manages all aspects of the property, including the
vineyards, winemaking, olive oil production, an agriturismo, and a craft brewery. The estate is located in the village of Castellina in Chianti in the province
of Siena, overlooking the Val d’Elsa at an altitude of 420m and situated in the Chianti hills, a historic area known for its superior wines and marly soils.
The 16ha of vineyards on the property have been farmed biodynamically since 2005 and they received organic certification in 2018. Mathieu aims to
make wines that speak of the place, and most importantly, of the vintage. Fermentation occurs spontaneously with indigenous yeasts, macerations are
prolonged, and the wines remain sur lie for several months. Fermentations are carried out in stainless steel, as is élevage for most of the wines, while the
crus are aged in wood. The wines are not fined or filtered and small amounts of sulfites are used only at bottling.

San Donatino "Campacci" IGP Toscana Rosso 2019 Sangiovese 750mL 12 MFW 631729
San Donatino "Lunatico" IGP Toscana Bianco 2020 Sangiovese 750mL 12 MFW 631728
San Donatino Chianti Classico "Poggio ai Mori" 2017 Sangiovese 750mL 12 MFW 631727
San Donatino "Eretico" IGP Toscana Rosso 2016 Cabernet Sauvignon 750mL 12 MFW 631726

November 2021 20
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 2020 Montepulciano 750mL 12 MFW 538944
Bella Vita Montepulciano d'Abruzzo 2018 Montepulciano 1.5L 6 MFW 538945
Mormaj
Francesco Di Gregorio and Andrea Calloni are the friends and business partners behind Mormaj. Founded in 2015, the company was born from their
desire to organically produce the two typical products of Abruzzo: wine and extra virgin olive oil. Their 10ha estate, named Tocco d’ Italy, is located in the
commune of Tocco da Casauria in the province of Pescara. The property is nestled in the hills of the nearby mountains, Monte Morrone on one side and
the Majella on the other, which give the wine its name. The vineyards are highly influenced by their proximity to the sea, which is only 30km away, and by
the surrounding mountains, whose gorges bring fresh, cooling winds. On the property, 5ha are dedicated to growing 1,000 olive trees that are all over
100 years old, and the remaining 5ha are committed to growing Montepulciano, Trebbiano, and Pecorino grapes. From the beginning, their priority was
to make authentic products with minimal intervention and to farm organically, for which they received certification in 2015. Grapes are all hand-harvested
and fermentations are carried out spontaneously with indigenous yeasts in stainless steel. They make still, varietal wines as well as small amounts of
'metodo ancestrale' sparkling wines, none of which are fined or filtered and only receive minimal doses of sulfur.

Mormaj IGP Colline Pescaresi Pecorino 2019 Pecorino 750mL 12 MFW 631046
Mormaj Montepulciano d'Abruzzo "Giò" 2018 Montepulciano 750mL 12 MFW 631045
Mormaj "In Bolle" Vino Frizzante NV Trebbiano 750mL 12 MFW 631044
Campania
Giovanni Iannucci
Giovanni Iannucci is a young "garagiste" making artisanal wines in Guardia Sanframondi, a town nestled in the hills of Sannio Benevento in northern
Campania. Fueled by memories of helping his father, Dante, with the harvest and sale of grapes to the local cooperative, Giovanni decided to return to
his hometown in 2012 to take over the 2ha of family vineyards and convert the garage into a small and tidy cellar. Since the beginning, Giovanni has
chosen to cultivate his vines using natural methods, like his grandparents did, without chemical or toxic agents and only green manure as fertilizer. The
vines are farmed organically with particular attention to keep copper and sulfur use to a minimum, using extracts of natural substances such as algae and
propolis instead to help the vines stimulate their natural self-defense against diseases. Vineyards are split between the regions of Guardia Sanframondi
and Castelvenere in the northeast of Campania on the border of Molise. Giovanni works with the traditional local varieties of Falanghina, Barbera del
Sannio (genetically distinct from the Barbera found in Piemonte), and Trebbiano Toscano, all planted at 150-380m elevation in predominantly clay-
limestone and tuffaceous soils. The wines are made following a natural and non-invasive style. Grapes are hand-harvested, and vinifications are solely
with native yeast with a brief maceration on the skins for the white varieties. No enological products are used except small quantities of SO2, and there is
no fining or filtration. The result is a set of fresh yet profound wines with a strong territorial imprint reflecting the traditions of the past.

Giovanni Iannucci "Riecu" IGP Beneventano Bianco 2019 Trebbiano Toscano 750mL 12 MFW 638607
Giovanni Iannucci "Campo di Mandrie" IGP Beneventano Falanghina 2019 Falanghina 750mL 12* MFW 638605
Giovanni Iannucci "Costa delle Viole" IGP Beneventano Barbera 2019 Barbera del Sannio 750mL 12* MFW 638606
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 Bianco 2019 Catarratto/Grecanico 750mL 12 MFW 602640
Alcesti "Isola del Satiro" IGP Terre Siciliane Rosso 2019 Nero d'Avola/Perricone 750mL 12 MFW 614311

November 2021 21
Spain
Galicia
Adega Sernande
Adega Sernande is a project born of the friendship between Ribeira Sacra natives María Aira Pumar and Antonio López Casas and Gredos vigneron Orly
Lumbreras. The trio met at a natural wine event in Galicia where Orly was showing his wines, kept in touch, became good friends, and eventually
succeeded in launching an incredible project together. Orly has a strong connection to Galicia, having spent a formative decade living in Santiago de
Compostela before moving with his young family to Madrid, where he discovered the world of natural wine. After working alongside Alfredo Maestro in
the austere mountain village of Navarredondilla, Orly fell in love with Grenache and the Sierra de Gredos and decided to pursue a second career in
winemaking (he is a sound engineer by training). Orly admits, however, to obsessing over Galicia’s intense landscapes as he developed his point of
view as a winemaker; he yearned to interpret the Ribeira Sacra’s characterful local varieties. In 2014, when María and Antonio invited him to make a
wine together from their vertiginous parcel of Mencía on the edge of the River Sil, he jumped at the chance. The project takes its name from the village
of Sernande, where the trio built out a small winery in an old stone house in time for the 2018 vintage. The heart of Adega Sernande is the historic
winemaking village of Vilachá de Salvadur, home to an epic panorama of slate and schist terraces of vines, stacked straight up from the shores of the
Sil. This is the steep, swirling vista that gave Orly Lumbreras 'vertixe' (“vertigo” in Gallego) the first time he visited Vilachá. María’s father used to have
a winery in the area and her brother farms the family’s vines. Her razor-sharp palate quickly became the guide for Adega Sernande’s aesthetic. Antonio
is a relentless vineyard sleuth, scouring the Ribeira Sacra’s legendary twists and turns for hidden vineyard gems that the Sernande team can adapt,
explore, and interpret. The results are sensitive micro-vinifications that reveal layers of this region through an exciting new lens.

Adega Sernande "So What!!!" Vino Blanco (Skin contact) 2019 Palomino 750mL 12 ARW 625859
Adega Sernande "Vertixe" Vino Tinto 2019 Mencía/Souson 750mL 12* ARW 625861
Adega Sernande "KB" Vino Blanco (Skin contact) 2019 Godello 750mL 12* ARW 634308
Adega Sernande "Leyron" Vino Tinto 2019 Mencía 750mL 12* ARW 634307
Adega Sernande "Mil Vueltas" Vino Tinto 2018 Mencía/Caíño/Palomino/++ 1.5L 3* ARW 625860
Bodegas Corisca
Natalia Rodriguez is one of the most focused producers of Albariño in all of Galicia, as well as a trailblazer. Bodegas Corisca was founded in 2006 and
certified organic in 2010, the first in Rías Baixas. Before establishing Corisca, Natalia’s father José Maria (who is 82 years old and still goes to the
vineyard every day) sold his grapes to neighbors in the Condado do Tea, the southernmost subzone of Rías Baixas where Galicia meets Portugal. The
Atlantic coast of Galicia is a seriously difficult place to farm organically, and Natalia is keen to point out that it is always a challenge despite the slightly
drier, more inland zone where she farms (relative to literally coastal vineyards, where organic farming is often not possible at all). Work in the vineyards
is rigorous and natural, incorporating sheep manure and maintaining year-round cover crops, with fortifying applications of Natalia’s homemade infusions
of comfrey, willow, and garlic, in addition to standard topical copper and sulfur treatments. All of this effort is in the pursuit of perfecting the balance of
one wine, Corisca Albariño, made from two vineyards in Tui: her father’s beloved "Finca Muiño", where 35-year-old Albariño vines sprawl overhead in
the traditional parral system, in addition to a vineyard planted in 2010 next to the winery. In the winery, vinification is simple and unobtrusive. The grapes
are destemmed and pressed with a pneumatic press, after which the must undergoes a cold settling. Native yeast fermentation with pied de cuve lasts
1-2 months, and the wine remains on the finest lees for a minimum of 3 months, after which the tanks are blended and bottled to order.

Bodegas Corisca Rías Baixas Albariño 2019 Albariño 750mL 12* ARW 625397
Bodegas Corisca Rías Baixas Albariño 2019 Albariño 1.5L 6 ARW 634246
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 2020 Albariño 750mL 12 VDT 640058
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

November 2021 22
Cantabria
Orulisa
The Picos de Europa are a subset of the Cantabrian mountain range, which runs parallel to the north coast of Spain through Asturias, León, Cantabria,
and into the Basque region. Nestled in an amphitheater just inland from the coastal city of Santander and over the Picos lies the Valle de Liébana, where
picturesque villages and verdant green mountainsides resemble Swiss postcards more than the popular image of Spain. Liébana’s vertiginous mountain
vineyards are co-planted to red and white varieties like Merenzao (Trousseau), Mencía, Garnacha Tintorera, Albarín Negro, Palomino, Albillo, Godello,
and more, and are commonly used to distill orujo, northern Spain’s local grape spirit. Isabel García is a third-generation orujo distiller at Orulisa, the first
artisan distillery in Liébana. She is the steward of an ancient distillation process, carried out on medieval copper stills and updated and patented by her
mother, Carmen. Her elegant, certified organic orujos and delicate, heady liqueurs are found on the menus of dozens of Michelin-starred restaurants that
line Spain’s northern coasts. In a corner of the distillery, some of Spain’s most fascinating natural wines are resting in a cluster of small tanks. This is the
winemaking project started in 2015 by Isabel’s husband, Sabino Quirós. Together, they vinify fruit from Isabel’s family's organic vineyard next to the
distillery, as well as 2ha of steep, old parcels planted at 500m altitude on the slate, limestone, quartzite, and sandstone slopes of Pumareña (the most
planted mountain zone in Liébana) that Sabino and Isabel have painstakingly recuperated with the help of horses and mules. Despite a long winemaking
history, wines from Liébana are relatively rare and unknown. They express wild mountain aromas and freshness, with taut fruit and firm structure, similar
to wines from old mixed plantings in Bierzo Alto, Ribeira Sacra, or Valdeorras. Yields are low, weather is tempestuous, and the project is small (total
quantities produced are in the hundreds of bottles) and labor-intensive. Their deep wines and epic vines have lured natural winemakers to Liébana from
all over Spain to learn more about their vision and region and (who are we kidding?) to drink Isabel’s next-level orujos!

Orulisa "¿Cómo Te Llamas?" VdM Blanco (Skin contact) 2018 Godello 750mL 12* ARW 628248
Orulisa "¡Ay, Pascua !" VdlT Liébana 2017 Mencía 750mL 12* ARW 628247
Orulisa "PUM de Pumareña" VdlT Liébana 2018 Merenzao/Mencía/Palomino/+ 750mL 12* ARW 628246
La Rioja
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 2019 Tempranillo/Garnacha/++ 750mL 12 VDT 619989
Tentenublo
Roberto Oliván and his wife, Leyre Ruiz, of Tentenublo make honoring tradition look radical. A fourth-generation winegrower, Roberto farms 10ha
composed of 30 parcels of vines in and around his home village of Viñaspre in the Basque part of Rioja – the Rioja Alavesa. The vineyards of Viñaspre
contain a traditional mix of local red and white grapes: Tempranillo, Garnacha, Malvasía Riojana, Jaén Blanca, Viura, and more, planted on some of
Rioja’s most interesting terroirs. Viñaspre sits high in the rugged foothills abutting the Sierra de Cantabria mountain range and was historically an
important village in the wine trade due to its location on the road to Bilbao. The vineyards profit from extra altitude (up to 700m) and compelling geology
but are exposed to the winds, rains, and extreme conditions typical of mountain viticultural zones ('Tentenublo' is the local name for the ringing of bells
meant to ward off hail storms). At Tentenublo, all parcels are farmed organically and vinified separately. The red wines always contain white grapes,
which Roberto says adds a "chaotic" sensation to the center of the palate. The white wines are intricate, mineral-driven blends that offer fans of complex,
savory whites a whole new set of sensations. For wine lovers reared on the mature, long-aged Riojas that dominate both the commercial market and
popular understanding of the category, Tentenublo's take on Rioja feels rebellious. Returning the focus to the soil, vinifying red and white grapes together
by parcel and terroir, and bottling taut, energetic wines in place of the famous oxygen and oak-inflected blends that embody Rioja's style today presents a
sizable risk to a small family winery. These are unique and personal wines that channel the energy and history of the land into long, laser-focused wines
full of bright fruit, fresh earth, and pulsating mineral power.

Tentenublo Rioja Tinto "Xérico" 2018 Tempranillo/Viura 750mL 12 ARW 637087
Tentenublo Rioja Blanco 2019 Malvasía Riojana/Jaén/Viura 750mL 12* ARW 637086
Tentenublo Rioja Tinto 2018 Tempranillo/Garnacha/Viura 750mL 12* ARW 637088
Tentenublo Rioja Tinto "Custero" 2019 Garnacha/Tempranillo/Viura/+ 750mL 12* ARW 637089
Tentenublo Rioja Blanco "Los Corrillos" 2017 Jaén/Viura/Malvasía Riojana 750mL 12* ARW 637517
Tentenublo Rioja Tinto "Escondite del Ardacho – El Abundillano" 2015 Garnacha/Malvasía/++ 750mL 6 ARW 637515
Tentenublo Rioja Tinto "Escondite del Ardacho – Las Paredes" 2015 Garnacha/Tempranillo 750mL 6 ARW 637516

November 2021 23
Navarra
Naipes
The region of Navarra is located northeast of the Rioja border. It’s a region that enjoys three distinct climatic influences: Atlantic, Continental, and
Mediterranean, as well as a great variety of soils types and elevations. This makes Navarra one of the most interesting regions for viticulture in Spain.
The fruit for Naipes is sourced from the town of Carcar located in the Ribera Alta sub-zone of Navarra. Due to its limestone subsoils, high elevation,
and accompanying temperature fluctuations between day and night, it is a well-known area to produce excellent wines based on Garnacha Blanca and
Tinta. Naipes is made in collaboration with the brothers Andrés and Ramón Serrano, pioneers in organic and biodynamic agriculture in Navarra. The
wines are certified organic and biodynamic by Demeter and fermented with indigenous yeasts in stainless steel tanks to highlight the fruit and minerality
of the region.
Name
g ra l
Vintage Grapes Size Pack Importer SLO Code
Naipes Navarra Blanco "Mus" 2019 Garnacha Blanca 750mL 12 VDT 614898
Naipes Navarra Tinto "Brisca" 2019 Garnacha Tinta 750mL 12 VDT 614897
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 2016 Tempranillo/Garnacha 750mL 12 VDT 614190
Castilla y León
Esmeralda García
After a few stints with leading winemakers around Spain, young winemaker Esmeralda García returned to her hometown of Santiuste de San Juan
Bautista in Rueda to tend to her family’s old Verdejo vineyards. Here, the dry, sandy soils have allowed the vines to thrive on their original rootstocks,
the youngest of which are around 130 years old and the oldest going well above 200 years old. Esmeralda farms four sites that all vary in altitude and
soil composition, allowing her to bottle several cuvées with strikingly different profiles. The arid climate enables her to work without pesticides or chemical
additives, and in the cellar, fermentations are spontaneous with indigenous yeasts and there are no other additions. As Rueda continues to modernize
and adapt to international palates, the riveting wines from Esmeralda’s ancient Verdejo vineyards become of even greater historical importance.

Esmeralda García "Y Lo Otro También" Vino Blanco 2019 Verdejo 750mL 12 JMS 628245
Esmeralda García "Y Lo Otro También" Vino Tinto 2019 Tempranillo 750mL 12 JMS 632709
Esmeralda García "SantYuste" Vino Blanco 2019 Verdejo 750mL 12* JMS 628244
Esmeralda García "Carrascal" Vino Blanco 2019 Verdejo 750mL 12* JMS 628243
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. 4 Edición Limitada" 2017 Rufete 750mL 12* MFW 625933
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 2019 Verdejo 750mL 12 VDT 539159

November 2021 24
Madrid
Orly Lumbreras
Orly Lumbreras is a sound engineer and radio show host whose love for music infuses his wine labels, his analogies for farming, and his winemaking
processes alike. Like most people who discover a new passion as adults and embark upon a second career, he is emotional about the path that
winemaking and farming have led him down. Orly started making wine in 2012 with his neighbor, Alfredo Maestro, who introduced him to the austere
outer reaches of the Alto Alberche winegrowing zone in the Sierra de Gredos. Although only a couple of hours west of Madrid, this region of massive
granitic mountains studded with perfectly adapted old vines of Garnacha at upwards of 1,200m altitude feels remarkably remote. Orly instantly became
enamored with the energy and power of this place and the dramatic range of wines it creates. He set down roots in Navalmoral de la Sierra, a mountain
village in the Alto Alberche, and recuperated a tiny old bodega in the center of town, as well as a cluster of cabins on the outskirts, where he makes wild,
acidic red wines from Grenache vineyards over 1,000m high, as well as contemplative, improvisational whites, made from old vines of Albillo Real,
Chasselas, and other (even more rare!) white varieties like Jaen and Chelva, with skin contact of various durations. Orly currently works with 12ha of
vines. He operates on instinct in adopting vineyards and commits to farming extremely challenging sites in high-altitude, virtually untouched corners of
Gredos, including abandoned vineyards that may never yield fruit again. Farming is organic with biodynamic methods (500 treatment, nettle and yarrow
applications, sulfur), and winemaking is natural, with low or no additions of SO2, and no fining or filtration.

Orly Lumbreras "Chass!" Vino Blanco (Skin contact) 2019 Chasselas Doré 750mL 12* ARW 629941
Orly Lumbreras "MilaGritos" Vino Tinto 2018 Garnacha 750mL 12* ARW 629938
Orly Lumbreras "Mil Monts" Vino Rosado 2018 Garnacha 750mL 12* ARW 629939
Orly Lumbreras "MilaGritos" Vino Blanco (Skin contact) 2018 Albillo Real/Chasselas Doré 750mL 12* ARW 629940
Orly Lumbreras "Sade Multivarietal" Vino Blanco (Skin contact) 2017 Jaen/Chelva/Albillo Real/++ 750mL 12* ARW 629937
Orly Lumbreras "Chass! Tinajas" Vino Blanco (Skin contact) 2018 Chasselas Doré/Albillo Real 1.5L 6* ARW 629942
Rubén Díaz
Rubén Díaz is a proud son of Cebreros, the village at the historic heart of the Sierra de Gredos and namesake of the new DO Cebreros, where perfectly
adapted old vines of Garnacha grow on granite and schist terroirs between 600-1250m elevation. In 1999, Rubén had an awakening when some of his
family vineyards were about to be torn out. He recounts having a physical reaction to the threat and realizing the importance of preserving his village’s
viticultural history. He started asking questions about viticulture and learning from his father and village elders, then studied, experimented, and compared
notes with fellow pioneers in the push for quality in Gredos. His focus is on organic viticulture and low-intervention, single-parcel vinifications across wide-
ranging terroirs. He is also a vital connector between the region’s producers and its most desirable vineyard sites – it doesn’t take more than a few
minutes in conversation with aspiring and established 'Garnachistas' in the area for Rubén’s name to come up, usually in gratitude for his generosity with
knowledge, space, grapes, and time. Rubén is hands-off in the vines, aiming for minimal disruption of the soil, and he uses no additives or set protocols
in the cellar except for very low, strategic sulfur additions. His only obsession is transferring into each glass of wine the meticulous care of the vineyards
and the peculiarities of each vintage. Weather conditions and temperatures change quite suddenly in these mountains, vintages vary quite radically, and
you can really feel it in all of Rubén’s wines over time. His whites are made from old vines of Chasselas Doré and Albillo Real and exhibit a range of
styles: young and fresh, skin-macerated, sous-voile, oxidatively aged in solera, and more. His reds are pure Garnacha, naturally made but classically
built, exhibiting the power, precision, and elegance for which Sierra de Gredos is gaining fame.

Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 750mL 12 ARW 625401
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 1.5L 6 ARW 634248
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 3L 1 ARW 634247
Rubén Díaz Cebreros "Paso de Cebra" Tinto 2017 Garnacha 750mL 12 ARW 625399
Rubén Díaz Cebreros "Paso de Cebra" Blanco 2018 Albillo Real 750mL 12 ARW 625398
Rubén Díaz "Fiorel-la" VdlT Castilla y Léon (Sous-voile) 2015 Albillo Real 750mL 12* ARW 625400
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" 2018 Garnacha 750mL 12 VDT 619965

November 2021 25
Catalunya
Aixalà i Alcait
Jordi Aixalà is a native of Torroja del Priorat and former mayor of the gorgeous mountain-top village, perched in the center of the sweeping panorama of
swirling slopes and valleys for which the Priorat is famous. Despite the rising profile of the region’s wines in the 1990s, young people in the Priorat were
encouraged to move to cities and seek professional careers as farming was not considered a viable career path. Jordi was undeterred and began caring
for his family’s vineyards and olive groves in 1995. Together with his wife, Sussi Alcait, and their budding winemaker daughter, Alzina, Jordi makes just
15,000 bottles of wine per year. The family’s micro-production is disproportionate to their exciting range of wines and their importance to the village.
Aixalà i Alcait’s vineyards and olive groves are certified organic as a matter of principle: protecting the health of the land is non-negotiable and a long-
term mission they are vocal about. In order to defend his family’s heritage, Jordi has opted to buy land and establish new vineyards (since buying existing,
old vineyards is much more expensive). The Priorat’s ancient slate soils, known as 'llicorella', are often more like rock than soil, which makes planting
vines and carving out terraces a dangerous and backbreaking (and tractor-destroying) job. The way Jordi sees it, there’s no other choice. “Natural” wine
is not a stylistic category to speak of in the Priorat, where the wines tend to be classically built for aging. Aixalà’s wines would certainly qualify, however,
due to the absence of additives other than strategic and low additions of SO2. Aixalà i Alcait’s red wines transmit the power of Torroja’s rocky slopes and
plenty of familiar Priorat intensity and mineral depth, but with a nuanced, vintage-expressive touch. Their whites are silken and balanced, with youthful
energy and vivid florals and fruit. The varietal rosés – a Priorat rarity! – are equal parts complex and thirst-quenching.

Aixalà i Alcait Priorat "Destrankis" 2018 Garnatxa Negra/Carinyena 750mL 12* ARW 627822
Aixalà i Alcait Priorat Rosat "Cal·ligrama" 2018 Carinyena 750mL 12* ARW 627823
Aixalà i Alcait Priorat Blanc "Les Clivelles" 2018 Macabeu/Garnatxa Blanca 750mL 12* ARW 627820
Aixalà i Alcait Priorat "Pardelasses" 2017 Garnatxa Negra/Samsó 750mL 12* ARW 627821
Bernaví
Marco Bernava and Ruth Fullat met on the beach as teenagers, when Marco and his buddies road-tripped from their home near Milan, Italy to vacation
on Ruth’s local beach on the Catalan coast. In the years that followed, they exchanged love letters and taught each other Spanish and Italian. Eventually,
Ruth moved to Italy and they both became winemakers. After years of running large, technical, they decided to return to Catalunya in search of a place to
settle down and start a small, family project. The potential of Terra Alta’s unique location on the southwest border of Catalunya (where the Mediterranean
zone meets the Spanish highlands) and fascinating local 'panal' soils (deep, silty loam with limestone and gypsum) to make fresh and interesting wines
drew them to the historic winegrowing village of Vilalba dels Arcs. The salty finesse of Garnatxa Blanca from Terra Alta blew them away, as did the rare
old plantings of Morenillo, a high-acid native red variety that is experiencing a revival among the region’s forward-thinking vignerons. Terra Alta’s relative
affordability gave Marco and Ruth the freedom to develop personal interpretations of Terra Alta’s local varieties, to take risks, and explore (Marco
particularly loves the way Montepulciano reacts to 'panal' soils, for example, and blends it with Morenillo to delicious effect). Bernaví’s vines are farmed
organically, as are any grapes purchased from their neighbors. In the cellar, they seek clear, nuanced wines through the use of stainless steel and large,
used foudres (no barriques or new oak). Their value label, Xalera, showcases a light and playful side of Terra Alta at a great price. The Bernaví lineup is
composed of subtly rebellious, racy, and complex wines that combine the fine structure from calcareous terroirs with jewel-toned Mediterranean fruit at
low alcohols.

Bernaví "The Wine In The Box" Vino Blanco (BiB) 2020 Macabeu/Garnatxa Blanca 3L 4 ARW 639806
Bernaví "The Wine In The Box" Vino Tinto (BiB) 2020 Garnatxa/Macabeu/Syrah/++ 3L 4 ARW 639805
Xalera Terra Alta Negre 2019 Garnatxa/Syrah/Cab Sauv 750mL 12 ARW 625414
Xalera Terra Alta Rosat 2020 Garnatxa/Syrah 750mL 12 ARW 634293
Xalera Terra Alta Blanc 2019 Garnatxa Blanca/Macabeu 750mL 12 ARW 625415
Bernaví Terra Alta Garnatxa Blanca 2019 Garnatxa Blanca 750mL 12 ARW 629374
Bernaví Terra Alta Morenillo Rosat 2019 Morenillo 750mL 12 ARW 629373
Bernaví Terra Alta "Tres de Tres" 2019 Garnatxa/Syrah/Merlot 750mL 12 ARW 629375
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 Catalunya, 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

November 2021 26
Canary Islands
Borja Pérez
Borja Pérez Gonzalez is a fourth-generation winemaker from Tenerife, where his family has been making wine since 1927. He grew up in his family's
winery in La Guancha, a town and municipality in the northwest of Tenerife surrounded by a stunning variety of vineyards in the historic growing area of
Ycoden-Daute-Isora DO. Borja studied agronomy in college, then worked as a firefighter and racecar mechanic before buying the family winery from his
father and uncle and launching his own project in 2011: Ignios Orígenes. He aims to preserve tradition while breaking the mold with his thoroughly unique
volcanic wines. While discussions of Canary Island wines are often dominated by the obscurity of the local varieties, the own-rooted vineyards, the
dramatic volcanic terroirs, and their customized training methods, Borja's wines are fascinating beyond the sum of their undeniably esoteric parts. Ignios
Orígenes is dedicated to highlighting single vineyards of Tenerife's most intriguing local grape varieties: Listán Negro, Baboso Negro, Vijariego Negro,
and the rare white Marmajuelo. Variety, microclimate, and vintage are felt intensely in each Ignios wine. The sites are susceptible to the extremes of
subtropical viticulture (as well as climate change), which radically affects yields and Borja's ability to produce a steady supply of each wine every year.
Artífice (Spanish for "creator" or "artisan") is an homage to Borja's winegrower grandfather (whose weathered hands feature on the labels) as well as the
growers with whom Borja collaborates closely. These are stunning regional wines, composed of many tiny parcels that combine to express the diverse
soils, altitudes, and farming styles of Ycoden-Daute-Isora. Throughout the entire range, Borja's farming is organic, and winemaking is natural, with no
additives other than SO2, no temperature control, stabilization, clarifying (other than natural settling), or fining. The wines display aromatic exuberance,
rich textures, depth of flavor, and an overall level of sophistication that is frankly shocking coming from a young winemaker, particularly one who didn't
grow up in a region known for sensitive, terroir-driven winemaking.

Artífice Ycoden-Daute-Isora Blanco 2018 Listán Blanco 750mL 12* ARW 638590
Artífice Ycoden-Daute-Isora Blanco 2018 Listán Blanco 1.5L 6* ARW 638599
Artífice Ycoden-Daute-Isora Tinto 2018 Listán Negro 750mL 12* ARW 638596
Artífice Ycoden-Daute-Isora Tinto 2018 Listán Negro 1.5L 6* ARW 638595
Artífice Ycoden-Daute-Isora Blanco "Vidueños" 2018 Albillo Criollo/Marmajuelo/++ 750mL 12* ARW 638594
Artífice Ycoden-Daute-Isora Blanco "Vidueños" 2018 Albillo Criollo/Marmajuelo/++ 1.5L 6* ARW 638593
Artífice Ycoden-Daute-Isora Blanco "Llanito Perera" 2018 Listán Blanco 750mL 12* ARW 638598
Artífice Ycoden-Daute-Isora Blanco "Llanito Perera" 2018 Listán Blanco 1.5L 6* ARW 638597
Ignios Orígenes Ycoden-Daute-Isora Marmajuelo 2018 Marmajuelo 750mL 12* ARW 638592
Ignios Orígenes Ycoden-Daute-Isora Marmajuelo 2018 Marmajuelo 1.5L 6* ARW 638591
Ignios Orígenes Ycoden-Daute-Isora Vijariego Negro 2018 Vijariego Negro 750mL 12* ARW 638603
Ignios Orígenes Ycoden-Daute-Isora Vijariego Negro 2018 Vijariego Negro 1.5L 6* ARW 638602
Ignios Orígenes Ycoden-Daute-Isora Baboso Negro 2018 Baboso Negro 750mL 12* ARW 638601
Ignios Orígenes Ycoden-Daute-Isora Baboso Negro 2018 Baboso Negro 1.5L 6* ARW 638600
Iñaki Garrido
Iñaki Garrido is an exciting new voice in the Canary Islands. Originally from the Basque region, Iñaki studied industrial design at university, then went on
to formally train and work as a sommelier. With time, it became clearer that he needed to work in the vines, so he went back to school in Rioja for an
advanced degree in viticulture and started his first small wine project there. His search for a vineyard of his own to farm and vinify drew him to the Canary
Islands and the oldest, highest zone of Tenerife’s Valle de Güímar, called Las Dehesas. It was here that Iñaki says he found everything he had ever
wanted: 0.5ha of own-rooted Listán Blanco, aged 150-200 years old, growing at 1400 meters on poor, rocky volcanic soils over sand and clay. This is
a special zone, very steep, difficult to access, and dry, with almost all of the annual moisture coming from the science fiction-worthy “horizontal rains” that
blow into the sides of Mt. Teide and provide critical hydration to the vegetation and vines growing along the sides of the volcano. Iñaki moved to Tenerife
full-time in pursuit of this profound mountain parcel. With the help of his friend (and competitive tasting partner), Jonatan García Lima of Suertes del
Marques, he produced his first vintage of Canary Island wine in 2019. Iñaki farms organically and vinifies Las Toscas naturally. The Listán Blanco
bunches were pressed gently and fermented with native yeasts in two 500L barrels (one new Stockinger and one used French), racked from the gross
lees after fermentation, and returned to barrel to rest on the fine lees for 6 months with no batonnage. Relative to the impressive range of expressions
of Listán Blanco from Tenerife, Las Toscas is unique. There is no sign of the reduction commonly found in Listáns from Orotava, nor the volume and
glycerol found in Santiago del Teide. The flavors are cool and enveloping, delicate and long. It is a thrill to experience a stunning new side of Listán
Blanco from Tenerife!

Iñaki Garrido "Las Toscas" Vino Blanco 2019 Listán Blanco 750mL 6 ARW 627169

November 2021 27
Tendal
La Palma native Nancy Castro Rodríguez and her husband Constancio Ballesteros Magán met in 1990 at enology school in La Mancha, central Spain’s
industrial wine workhorse, and went on to work together in a local cooperative winery. From the massive vineyard area and high yields of La Mancha, it is
impossible to imagine a more opposite winegrowing region than where they find themselves today: the mountains of La Palma in the western Canary
Islands, home to some of the highest vineyards in Europe with old, mixed plantings that are unique in the world. On vacation in La Palma in 1997, it
dawned on the couple that they could continue their winemaking careers, help to preserve Nancy’s spectacular family vineyards, and raise a family in an
island paradise. Vinos Tendal was born! Starting a winery in the region was a bold move in the 1990s. The DO La Palma was brand new, and there was
no commercial winemaking to speak of in the remote north of the island, where the terrain is incredibly treacherous and expensive to cultivate. The
topography of La Palma is defined by hair-raisingly steep peaks and massive gorges, which plunge from the island’s sharp central ridge straight down to
the Atlantic Ocean. The vineyards in the north are volcanic in origin but not located on active volcanoes; the soils are older, more decomposed, and with
more moisture than the famous lava fields in the south. Nancy and Constancio make Malvasía wines from vineyards in the south, but the majority of their
wines come from mixed mountain plantings in the northwest, specifically the zones of Tijarafe, Puntagorda, and Garafia. Up north, distinctive local
varieties Listán Blanco, Albillo Criollo, Negramoll, Listán Prieto, Castellana, Tintilla, Listán Negro, and more grow in traditional, narrow, rocky terraces
on very steep slopes surrounded by pine forests at 1000-1600m elevation. Farming on La Palma is backbreaking, and maintaining stone terraces on the
near-vertical drops is a constant pursuit. The grapes from the northern zones have distinctive, taut and acidic, altitude-driven personalities that reflect the
mix of Atlantic and Continental conditions. The elements of this unique landscape are translated very precisely by Nancy and Constancio’s transparent
style of winemaking and careful organic farming. Currently, they make wine from 80 vineyards covering 20ha (between their own and grower partners’
land), all farmed organically. The Castro y Magán lineup is broad and radical. The majority of their annual production falls under the Tendal label, their
entry-level range of fresh young wines that sell out immediately to thirsty tourists in the local market, as well as certified organic wines (the first on La
Palma), and scintillating Champagne-method sparklers (also the first on La Palma). O’Daly is the label used for their unique, limited-production bottlings:
site-specific red blends, savory single-vineyard Albillo Criollo with lees aging, sapid, salty rancios pulled from hidden casks, sweet Malvasía that is equal
parts decadent and weightless, and their new cider project (also the first on La Palma!) made from local apple varieties grown in humid parts of northern
La Palma where grapes are not typically grown. The Castro y Magán cellar is an old cave carved into the side of the Bellido mountains in Tijarafe,
historically used by Nancy’s family to make wine for their own consumption. Its contents express an intense curiosity for La Palma’s natural bounty and
a continuing commitment to honing their craft and experimenting with new wines and styles.

O'Daly La Palma Sidra Natural Espumoso Brut Nature 2019 La Palma Apples 750mL 12 ARW 635703
O'Daly La Palma Tinto 2019 Listán Prieto/Castellana/++ 750mL 12 ARW 635707
O'Daly La Palma Albillo Criollo Crianza 2017 Albillo Criollo 750mL 12 ARW 635706
O'Daly La Palma Malvasía Rancio Seco 2014 Malvasía Aromatica 750mL 12 ARW 635704
Tendal La Palma Vino Espumoso Blanco Brut Nature 2016 Albillo Criollo 750mL 6 ARW 635705
Portugal
Lisboa
Uncondemned
Very old “backyard” vineyards in the rural area north of Lisbon farmed by grandmothers and planted by their grandfathers. A full-time train conductor
whose maniacal off-hours toiling in said vineyards is the only thing holding condemnation at bay. A flirting-with-the-law tradition called 'palhete' of wines
made from a blend of red and white grapes. The nightmarish doodles of a medieval monk who feared retributive torture at the hands of unforgiving
rabbits. This is the story of Uncondemned. The wine from these 120-150-year-old vines was originally a product the local farmers would make for their
personal consumption or to be commercialized locally, along with the olive oil, vegetables, fruit, and animals they also raised. Feeling as though they
could not live off of selling these products alone, the next generation has moved away to find jobs elsewhere, leaving the vines to grow wild. So, André
Gomes, the winemaker at Quinta do Montalto in Lisboa, took action to save these historic vineyards. André organically farms two old-vine parcels in the
Encostas d'Aire DOP, where the chalky soils and cool sea breezes from the Atlantic Ocean give the wines a fresh acidity. André uses a traditional
Portuguese method of blending red and white grapes called 'palhete', which was described by the local monks centuries ago. This was traditional
throughout central Portugal until the mid-20th century when it eventually fell out of favor for commercial reasons. Both white and red grapes are
destemmed, crushed, and allowed to start fermenting spontaneously in unlined, open-top concrete tanks. The wine ages in concrete tanks with no
temperature control until the following summer, when it is bottled without filtration and just a minimal addition of sulfur.

Uncondemned Vinho Tinto 2019 Trincadeira/Fernão Pires 750mL 12 PS 627162

November 2021 28
Georgia
Kakheti
Chona's Marani
Chona’s Marani is a family winery located in Telavi in the Kakheti region. The family has a long tradition of producing natural wines entirely in Qvevri
that has been passed down for generations. 36-year-old Mikheil Chonishvili is the current generation to make the wines here, but the entire family is
still involved in preserving these natural and ancient winemaking techniques. The Chonishvili family sources fruit only from their own 2ha of organically
farmed vineyards located in the Tsinandali micro-zone of Kakheti at 500m elevation. Fermentation and aging occur entirely in underground Qvevri with
native yeasts, and the wines age on their skins in sealed Qvevi until spring when they are opened for tasting (accompanied by Georgian polyphonic
singing). Bottled without fining or filtration and only a minimal addition of SO2, these wines show how these ancient techniques can produce some of
the most elegant natural wines today.

Chona's Marani Tsinandali Chinuri-Rkatsiteli (Amber) 2019 Chinuri/Rkatsiteli 750mL 6 GWH 627053
Chona's Marani Tsinandali Mtsvane-Rkatsiteli (Amber) 2019 Mtsvane/Rkatsiteli 750mL 6 GWH 623152
Chona's Marani Mukuzani Saperavi 2019 Saperavi 750mL 6 GWH 627052
Orgo
Orgo, a small, artisan winery located in the Kakheti AOP in eastern Georgia, is a project between Georgian winemaker Gogi Dakishivili and his son
Temur Dakishvili. Temur’s youth and energy coupled with Gogi’s experience and wisdom create a unique partnership that both honors the centuries-old
Dakishvili family winemaking tradition, yet strives to make it new again each year. Their mission is to make singular, unique wines that add their own
voice to the 8,000-year-old Georgian winemaking tradition. To this end, Orgo only works with old vine, 50-80-year-old vineyards, with yields as low as
1.5kg of grapes per vine-tree. Sourcing from old vines is an extremely rare and difficult project in Georgia since during the Soviet era, these older
vineyards were ripped up and replaced to increase production. The wines are all fermented spontaneously with native yeast and age in traditional clay
Qvevri with very low sulfur additions. In addition to Orgo, Temur and Gogi have created Dila-o as a way to show off these traditional Georgian
winemaking techniques while overdelivering on price.

Dila-o Kakheti Rkatsiteli-Mtsvane (Amber) 2020 Rkatsiteli/Mtsvane 750mL 12 GWH 623168
Dila-o Kakheti Saperavi 2019 Saperavi 750mL 12 GWH 623169
Orgo Kakheti Rkatsiteli (Amber) 2019 Rkatsiteli 750mL 6 GWH 623146
Orgo Kakheti Saperavi 2019 Saperavi 750mL 6 GWH 623145
Dakishvili Family Kakheti Kisi Pétillant-Naturel 2019 Kisi 750mL 6 GWH 624876
Our Wine
Our Wine is a family-run winery led by winemaker Soliko Tsaishvili. Soliko started making wine as a hobby 30 years ago and he now farms 5.5ha in
Kakheti under biodynamics with some vineyards up to 50 years old. Most of his days are spent in the vineyards by himself tending to the vines like his
children (his actual ones are pictured on the labels). Soliko and his family do everything themselves by hand and their love for each bottle shows.
Grapes are destemmed and pressed into traditional Qvevri. After a wild fermentation, the wines age in Qvevri for six months and are bottled without
filtration and with no sulfur added. These are traditional wines with as much character as Soliko himself: bold, rustic, and authentic of place.

Our Wine Kakheti Goruli Mtsvane "Chortauli" (Amber) 2019 Goruli Mtsvane 750mL 6 GWH 631882
Our Wine Kakheti Rkatsiteli "Tsarapi" (Amber) 2019 Rkatsiteli 750mL 6 GWH 631881
Our Wine Kakheti Saperavi "Akhoebi" 2019 Saperavi 750mL 6 GWH 631883
Kartli
Tevza
Goga Tevzadze established his traditional micro-winery at his home in Mtskheta in the Kartli region of Georgia in 2018. After starting a small, craft
distillery, Goga eventually left to pursue his love of winemaking. Tevza is focused on producing lively, natural, and highly expressive wines from the
unique and ancient grape varieties of Kartli. The wines are made from younger vine, 10-14-year-old vineyards with super low-intervention work in the
cellar. Fermentations are spontaneous in 900-1,300L traditional Qvevri with extended maceration, and the wines are bottled with no filtration.

Tevza Kartli Chinuri (Amber) 2019 Chinuri 750mL 6 GWM 623143
Tevza Kartli Goruli Mtsvane (Amber) 2019 Goruli Mtsvane 750mL 6 GWM 627050

November 2021 29
Imereti
Baia's Wine/Gvantsa's Wine
Baia Abuladze is a young woman, who together with her sister, Gvantsa Abuladze, and their family in Obcha, Imereti in the west of Georgia, are bringing
new life and energy to a region with a storied history but whose winemaking traditions had suffered greatly during communist times. Baia began studying
viticulture and winemaking by working with her grandfather when she was younger. Starting in 2015, Baia, who was then only 22 years old, decided to
bring new life to her family's 1.5ha estate and wine cellar. With the help of some grants specifically for female winemakers, she procured the necessary
tools to bottle their first vintage in 2015 of just 5,000 bottles. Over the years, Baia and Gvantsa have been making unique, woman-made wines with the
desire to preserve (and expand upon) the 8,000-year-old Georgian winemaking tradition. Baia's and Gvantsa's wines all center around the indigenous
grapes varieties of Imereti. Located in the western part of Georgia closer to the Black Sea, Imereti is more humid than eastern Georgia thanks to a
mountain range that traps the humid sea air, leading to uniquely adapted grape varieties with higher acids. Work in the cellar is generally divided by
grape color, with Baia working primarily with the local white grapes Tsitska, Tsolikouri, and Krakhuna, while Gvantsa handles the reds, made from
Otskhanuri Sapere, Ojaleshi, and Aladasturi. Fermentations are all spontaneous and sulfur additions are kept to a minimum. Most wines of the wines
age in traditional, buried Qvevri with extended skin contact (on both whites and reds), although they do also work with some stainless steel. Over 50%
of Georgia's agriculture sector workforce is comprised of women, but there are only have a handful of women winemakers in Georgia. We are inspired
by the vision, energy, and, of course, the wines of Baia and Gvantsa that showcase this unique region and rare grape varieties!

Baia's Wine Imereti Tsolikouri (Amber) 2020 Tsolikouri 750mL 12* GWM 624865
Baia's Wine Imereti Tsitska-Tsolikouri-Krakhuna (Amber) 2020 Tsitska/Tsolikouri/Krakhuna 750mL 12 GWM 624864
Gvantsa's Wine Imereti Aladasturi Rosé 2019 Aladasturi 750mL 12* GWM 624875
Baia's Wine Imereti Tsitska-Tsolikouri 2020 Tsitska/Tsolikouri 750mL 12* GWM 635107
Gvantsa's Wine Imereti Aladasturi 2020 Aladasturi 750mL 12* GWM 636167
Gvantsa's Wine Imereti Otskhanuri Sapere 2019 Otskhanuri Sapere 750mL 12* GWM 624874
Gvantsa's Wine Imereti Tsitska Pét-Nat 2020 Tsitska 750mL 12* GWM 624873
Gvantsa's Wine Imereti Aladasturi Pét-Nat Rosé 2020 Aladasturi 750mL 12* GWM 624872
Guria
Dato's Wine
Dato Kobidze of Dato's Wine makes fascinating and expressive natural wines from his family vineyard in Ereketi in the western region of Guria bordering
the Black Sea. His wines are precious: often made from rare grapes and produced in small quantities, celebrating indigenous Gurian varieties that nearly
disappeared during the Soviet era, all of which are made traditionally in Qvevri. In past vintages, Dato has offered fascinating wines, such as a Qvevri
rosé from the uncommon, tree-climbing variety Chkhaveri, fruit-forward reds from the autochthonous variety Aladasturi, and wines from almost extinct
varieties such as Jani and Skhilatubani. Look for more exciting things to come from this hero of Western Georgian viticulture!

Dato's Wine Guria Tsolikauri (Amber) 2019 Tsolikauri 750mL 6 GWH 626623
Dato's Wine Guria Aladasturi 2019 Aladasturi 750mL 6 GWH 626619
Dato's Wine Guria Chkhaveri (Amber) 2019 Chkhaveri 750mL 6 GWH 626622
Dato's Wine Guria Chkhaveri Rosé 2019 Chkhaveri 750mL 6 GWH 626621
Dato's Wine Guria Jani-Skhilatubani 2019 Jani/Skhilatubani 750mL 6 GWH 626620
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" 2018 Riesling/Viognier 750mL 12 MFW 617261
Subliminal Santa Ynez Valley Red 2019 Merlot/Cabernet Sauvignon 750mL 12 MFW 627772
Amplify Wines Santa Ynez Valley Albariño "C5 Vineyard" 2019 Albariño 750mL 12 MFW 623988
Subliminal Santa Ynez Valley White 2019 Sauvignon Blanc/Sémilon 750mL 12 MFW 625965
Amplify Wines Santa Barbara "Mixtape Red" 2020 Merlot/Grenache Blanc/++ 750mL 12 MFW 631572
Amplify Wines Santa Barbara "Mixtape White" 2020 Chenin/Riesling/Gewürz/++ 750mL 12 MFW 631571
Amplify Wines Santa Maria Valley Garnacha Blanca (Skin contact) 2020 Garnacha Blanca 500mL 12 MFW 607448
Amplify Wines Santa Ynez Valley Carignane "Camp 4 Vineyard" 2019 Carignane 500mL 12 MFW 625961
Amplify Wines Santa Ynez Valley Rosé of Sangiovese "Four on the Flor" 2020 Sangiovese 500mL 12 MFW 631570
Amplify Wines Santa Ynez Valley Garnacha "Demetria Vineyard" 2020 Garnacha 500mL 12 MFW 637513

November 2021 30
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 2020 Chardonnay 750mL 12 MFW 603404
Brea Santa Lucia Highlands Pinot Noir 2017 Pinot Noir 750mL 12 MFW 586631
Brea Paso Robles Cabernet Sauvignon "Margarita Vineyard" 2020 Cabernet Sauvignon 750mL 12* MFW 640097
Brea Carmel Valley Cabernet Sauvignon "Massa Vineyard" 2019 Cabernet Sauvignon 750mL 12* MFW 627680
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 California "Got Grapes" NV Carignan/Mission/Valdiguié++ 750mL 12 MFW 631332
Broc Cellars California "Love White" 2020 Marsanne/Grenache Blanc/++ 750mL 12 MFW 631331
Broc Cellars North Coast "Love Red" 2019 Carignan/Valdiguié/Syrah 750mL 12 MFW 631330
Broc Cellars North Coast "Love Red" (Cans) 2020 Valdiguié/Zinfandel/Trousseau 4x375mL 6 MFW 631329
Broc Cellars Mendocino Counoise "Eagle Point Ranch" 2018 Counoise 750mL 12* MFW 631327
Broc Cellars Paso Robles "Love Sparkling" (Pét-Nat) 2020 Chenin Blanc 750mL 12* MFW 631328
Broc Cellars Solano County Green Valley Zinfandel "Wirth Vineyard" 2018 Zinfandel 750mL 12* MFW 631334
Broc Cellars Sonoma Zinfandel "Vine Starr" 2019 Zinfandel 750mL 12* MFW 631333
Broc Cellars Mendocino Nero d'Avola "The Badger" 2019 Nero d'Avola 750mL 12* MFW 631335
Oregon
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 2020 Melon de Bourgogne 750mL 12 MFW 639538
Bow & Arrow Oregon Red "Time Machine" NV Pinot Noir/Gamay/Cab Franc 750mL 12 MFW 634324
Bow & Arrow Oregon White "Time Machine" NV Pinot Gris/Chardonnay 750mL 12 MFW 639535
Bow & Arrow Willamette Valley Melon "Johan Vineyard" 2019 Melon de Bourgogne 750mL 12 MFW 605692
Bow & Arrow Willamette Valley Rosé 2020 Gamay 750mL 12 MFW 634322
Bow & Arrow Willamette Valley Gamay 2020 Gamay 750mL 12 MFW 639536
Bow & Arrow Willamette Valley "Fool's Gold" 2019 Chardonnay/Sauvignon Blanc 750mL 12* MFW 634323
Bow & Arrow Willamette Valley Pinot Noir 2019 Pinot Noir 750mL 12* MFW 631873
Bow & Arrow Willamette Valley "Rhinestones" 2019 Pinot Noir/Gamay 750mL 12* MFW 604155
Bow & Arrow Willamette Valley Gamay "Johan Vineyard" 2018 Gamay 750mL 12* MFW 616017
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "La Chénaie Vineyard" 2019 Sauvignon Blanc 750mL 12* MFW 639537
Bow & Arrow Willamette Valley "Air Guitar" 2019 Cab Franc/Cab Sauvignon 750mL 12* MFW 634321
Bow & Arrow Willamette Valley Chenin Blanc 2018 Chenin Blanc 750mL 12* MFW 627681

November 2021 31
Colston Biblio
Originally from Cincinnati, Matty Colston spent the last decade in Chicago working in the wine and restaurant biz at places like Webster's Wine Bar,
Telegraph, Rootstock, and was most recently the Beverage Director at Parachute Restaurant since its opening in 2014. However, his experience has
weaved its way into his love for many things beyond the calls of a traditional sommelier. With the release of his Biblio wines, he aims to portray these
facets in a way that highlights a soulful thread of expression by the way he collaborates with winegrowers, artisans, authors, and even musicians.
"CB001" is his first wine and the first release of a future catalog that will create form and artistic expression through a love for curating and taste-making
available to everyone.

Colston Biblio Applegate Valley Grenache Rosé "Crab Roe" Mae's Vnyd 2020 Grenache 750mL 12* MFW 637528
Colston Biblio Willamette Valley "Smalls" 2020 Early Muscat/Pinot Blanc 750mL 12* MFW 637529
David Hill
The history of David Hill dates back to 1883 when it was originally known as the Reuter Family Homestead and was planted with Pinot Blanc vines, which
had to be ripped out during prohibition. In 1965, Charles Coury, one of the Northwest’s original wine pioneers, purchased the old, abandoned vineyard
in the hills above Forest Grove and decided to replant a test vineyard and vine nursery. A man with amazing foresight, Coury believed in the long-term
potential of Oregon’s cool-climate growing regions and decided to plant the vineyard using cuttings he brought back from his studies in Alsace: Pinot Noir,
Riesling, Sylvaner, Gewürztraminer, Pinot Blanc, Chasselas, and more, all of which are still on the property today. When current owners Milan and Jean
Stoyanov purchased the property in 2000, they began to work the land right away, planting an additional 20 acres and reestablishing the vineyard's
legacy by creating the David Hill label. To have a positive impact on the land, wines, and community, David Hill became a LIVE certified vineyard and
a certified B Corporation. These certifications provide a benchmark to promote biodiversity, reduce chemical input, and contribute to the larger global
movement of reducing inequality. The overall methodology of winemaking at David Hill is a vineyard driven approach enhanced by natural winemaking
to showcase the unique clonal selections of the vineyard. The self-rooted, dry-farmed vines take advantage of the volcanic Laurelwood soil allowing the
wine from these older vines to express their true sense of place. Through farming with organics and minimizing inputs, they hope to preserve the greatest
microbial health possible in the vineyard. With over 15 years of experience, winemaker Chad Stock brings a breadth of experience and a passion for
cool-climate winemaking. During much of his time in the industry, Chad has explored the potential of wine in Oregon through his experiments with farming
and winemaking. In 2019, Chad joined the David Hill team to pursue producing wines from some of the oldest vines in the Willamette Valley and preserve
this unique piece of Oregon wine history.

David Hill Tualatin Hills Riesling "First Pick" 2019 Riesling 750mL 12 MFW 626954
David Hill Tualatin Hills Riesling "Last Pick" 2019 Riesling 750mL 12 MFW 626954
David Hill Tualatin Hills "6000 B.C." (Skin contact) 2020 Gewürztraminer/Pinot Gris/++ 750mL 12 MFW 637505
David Hill Willamette Valley Pinot Noir 2020 Pinot Noir 750mL 12 MFW 626955
David Hill Tualatin Hills Pinot Noir "Whole Cluster" 2020 Pinot Noir 750mL 12* MFW 637506
David Hill Tualatin Hills Sylvaner "Block 16" 2020 Sylvaner 750mL 12* MFW 637507
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" 2020 Gamay Noir 750mL 12 MFW 632701
Division Columbia Valley Gamay "Nouveau Nouveau (Mais Ouis!)" 2020 Gamay Noir 750mL 12 MFW 590819
Erde Wines American Red "Prayers for Rain" 2020 Syrah/Albariño/Cab Sauv 750mL 12 MFW 636544
Division Willamette Valley Chardonnay "Un" 2019 Chardonnay 750mL 12* MFW 627506
Division Willamette Valley Gamay Noir "Lutte" 2019 Gamay Noir 750mL 12* MFW 628600
Division-Villages American Red "Béton" 2020 Cabernet Franc/Gamay/Côt/+ 750mL 12* MFW 640067
Division-Villages Columbia Valley Chenin Blanc "L'Isle Verte" 2020 Chenin Blanc 750mL 12* MFW 609157
Division-Villages Oregon Sauvignon Blanc "La Frontière" 2020 Sauvignon Blanc 750mL 12* MFW 609163
Division-Villages Oregon Gamay Noir "Les Petits Fers" 2020 Gamay Noir 750mL 12* MFW 637511
Division-Villages Willamette Valley Pinot Noir "Méthode Carbonique" 2020 Pinot Noir 750mL 12* MFW 637510
Division Columbia Valley Gamay Noir Pétillant-Naturel Rosé "Polka Dots" 2019 Gamay Noir 750mL 12* MFW 628599
Erde Wines "Cloudbusting" 2020 Wild Apples/Pears/Gamay/++ 750mL 12* MFW 632747
Division Applegate Valley "Seeohtoo" 2020 Syrah/Cab Franc/Gamay 750mL 12* MFW 640069
Division Oregon White "Musical Chairs" 2020 Sauv Blanc/Chenin/Chard/++ 750mL 12* MFW 640070
Division Willamette Valley Pinot Noir "Un" 2019 Pinot Noir 750mL 12* MFW 627503
Erde Wines Applegate Valley Grenache Rosé "Iceblink Luck" Eevee's Vyd 2020 Grenache 750mL 12* MFW 632748
Division Eola-Amity Hills Gamay Noir "Cru" Methven Family Vineyards 2019 Gamay Noir 750mL 12* MFW 640068
Division Van Duzer Corridor Chardonnay "Trois" Johan Vineyard 2019 Chardonnay 750mL 12* MFW 632699
Division Eola-Amity Hills Pinot Noir "Deux" Eola Springs Vineyard 2019 Pinot Noir 750mL 12* MFW 632700
Division Eola-Amity Hills Pinot Noir "Trois" Temperance Hill Vineyard 2018 Pinot Noir 750mL 12* MFW 640066

November 2021 32
Limited Addition
Chad Stock (formerly of Minimus, Omero, and Origin) and his wife Bree Stock, MW have come together to create their new project, Limited Addition,
formed around their belief that there is still more to be considered in the Willamette Valley. After their departure from Minimus, the husband-and-wife
team took the opportunity to recreate their ideal work relationship, free from investors, and with a desire to continue their work exploring alternative
varieties and pushing the boundaries of what is possible in Oregon. Limited Addition are personal, handmade wines raised from Chad and Bree’s long
collaborations with inspired farmers to develop a diverse and sustainable wine landscape in Oregon’s Willamette Valley. They are committed to
expanding the conversation around sustainable practices in the wine industry; this is not limited just to farming philosophies but is also deeply rooted
in a commitment to farmers and farm-workers who rely on the wine industry to sustain them. For these reasons (along with Chad’s constant need to
explore the possibilities), Ltd+ works with a unique assortment of early, mid, and late-ripening grape varieties that allow labor to extend throughout the
growing season, which helps provide economic security to farmers and farm-workers. Limited Addition wines are made as the vintage dictates and
inspires. Additive-free and without recipe, there is just a curiosity to express the best of the grape and the place from a given moment in time.

Limited Addition Eola-Amity Hills Pinot Gris/Muscat "Co-fermentation" 2020 Pinot Gris/Muscat 750mL 12* MFW 630540
Limited Addition Eola-Amity Hills Grenache "Whole Cluster Rosé" 2020 Grenache 750mL 12* MFW 623841
Limited Addition Eola-Amity Hills Cabernet Franc "Field Blend" 2019 Cabernet Franc 750mL 12* MFW 625330
Limited Addition Eola-Amity Hills Cabernet Franc Pétillant-Naturel Rosé 2020 Cabernet Franc 750mL 12* MFW 633633
Limited Addition Eola-Amity Hills Chardonnay/Sauvignon Blanc 2020 Chardonnay/Sauvignon Blanc 750mL 12* MFW 638832
Limited Addition Eola-Amity Hills Chenin Blanc 2020 Chenin Blanc 750mL 12* MFW 638828
Limited Addition Eola-Amity Hills Grüner Veltliner 2020 Grüner Veltliner 750mL 12* MFW 638830
Limited Addition Eola-Amity Hills Mencía 2020 Mencía 750mL 12* MFW 638829
Limited Addition Eola-Amity Hills Chenin Blanc "Noble Dry" 2020 Chenin Blanc 750mL 12* MFW 638831
Limited Addition Eola-Amity Hills "Amphora Aged" 2020 Gamay/Trousseau/Pinot Noir 750mL 12* MFW 638827
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 worked night shifts for a winery in
Brooklyn and enrolled in an intensive wine school where his eyes were opened to the diverse world of wine. After harvest and passing his sommelier
exams, Tom realized his focus and curiosity had shifted to actually making the stuff, so he packed up his things and headed west. From New York to
Sonoma to the Willamette Valley, Tom has spent years working with winemakers, farmers, and mentors to develop his skills. With a head full of ideas
and a desire to explore his own creativity, he started Pray Tell in a little corner of Oregon's Willamette Valley. His values are founded on sustainable,
mindful farming, reactive winemaking, and an unflinching pursuit to continue learning and enjoying each bottle he makes.

Pray Tell Willamette Valley "Amphora" 2020 Pinot Noir/Pinot Gris 750mL 12* MFW 640107
Pray Tell Willamette Valley Gamay Noir/Pinot Noir 2019 Gamay Noir/Pinot Noir 750mL 12* MFW 633640
Pray Tell Willamette Valley Mondeuse 2019 Mondeuse 750mL 12* MFW 633642
Pray Tell Willamette Valley Gamay Noir 2019 Gamay Noir 750mL 12* MFW 640106
Pray Tell Willamette Valley Pinot Noir 2019 Pinot Noir 750mL 12* MFW 640108
Pray Tell Willamette Valley Chardonnay 2019 Chardonnay 750mL 12* MFW 633641
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 was most recently the assistant at Analemma. The Color Collector produced its first wine in 2015 and from the beginning has sought out unique,
old-vine parcels of Gamay from around the Willamette Valley. Fruit is gently hand-destemmed or left with partial whole clusters for an open-top, native
yeast fermentation. After a gentle basket pressing, the wines are raised entirely in neutral oak and moved only by gravity before being bottled with
nothing added and no filtration.

The Color Collector Willamette Valley Gamay Noir 2019 Gamay Noir 750mL 12* MFW 628609
The Color Collector Willamette Valley "Uitwaaien" 2019 Pinot Noir/Gamay Noir 750mL 12* MFW 628608

November 2021 33
Texas
The Austin Winery
Ross McLauchlan, Cooper Anderson, and Matt Smith started The Austin Winery in a tiny warehouse in 2013, establishing the first full production, grape-
to-glass winery inside Austin city limits. In 2017, they moved down to their new home in South Austin, expanding their capacity to just over 5,000 cases
per year. The winemaking philosophy is simple: they partner with small, family-owned vineyards around Texas, only working with vineyards that take a
holistic view on farming, using non-exploitative, organic, and regenerative practices that benefit the entire ecosystem. From planting to harvest, they stay
in close contact with their growing partners, aiming to be as hands-on in the vineyard as possible. Cellar interventions are kept to a minimum, giving
deference to the grape over the whim of the winemaker. Fermentations are with native yeasts with no added sugar or gimmicky techniques. The goal is
to embrace what the vintage gives, aiming to acutely express site, variety, and year. All of the wines are produced exclusively by the Austin Winery team
utilizing only Texas-grown grapes. Situated on the margins of grape tolerances and the turbulent convergence of several weather systems, the climate of
Texas is unforgiving. There are no two years alike in Texas, and the diversity of The Austin Winery's wines reflects that ebb and flow. Texas wine, or
rather the idea of Texas wine, has yet to be defined, and The Austin Winery's goal is to play in that blank space, drawing inspiration from around the
world of wine.

The Austin Winery Texas Piquette Rosé 2020 Grüner Veltliner/Syrah/Sangio 750mL 12 MFW 636708
The Austin Winery Texas High Plains Rosé "Pink Salt" (Can) 2020 Albariño/Picpoul/Garnacha 4x355mL 6 MFW 636705
The Austin Winery Texas High Plains Malvasia Bianca 2019 Malvasia Bianca 750mL 12 MFW 636707
The Austin Winery Texas High Plains Picpoul Pét-Nat 2019 Picpoul/Marsanne 750mL 12 MFW 636704
The Austin Winery Texas High Plains "Spaghetti Western" 2020 Sangiovese 750mL 12* MFW 637534
The Austin Winery Texas High Plains Tempranillo Nuevo 2020 Tempranillo 750mL 12* MFW 636706
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, skin-contact whites, and pét-nats, have
gone all-in on a delicious set of piquette and wine-piquette blends, 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 "Happy Camper" Wild Cider (Can) NV Heirloom Apples 4x355mL 6 MFW 636564
Old Westminster Winery Maryland "Seeds & Skins" (Can) NV Pinot Gris 4x355mL 6 MFW 636667
Old Westminster Winery Maryland "Blinded by the Light" 2020 Piquette/Grüner Veltliner/++ 750mL 12 MFW 636565
Old Westminster Winery Maryland "Come Together" 2020 Piquette/Blaufränkisch/++ 750mL 12 MFW 636567
Old Westminster Winery Maryland "Take It Easy" 2020 Chambourcin Rosé/Piquette/+ 750mL 12 MFW 636566
Old Westminster Winery Maryland Pétillant-Naturel Orange Piquette 2020 Pinot Gris/Albariño 750mL 12 MFW 637518
Old Westminster Winery Maryland "You Are My Sunshine" (Pét-Nat) 2020 Verjus/Piquette Blanc/Rouge 750mL 12 MFW 637519
Old Westminster Winery Maryland "Franc Fizz" (Pét-Nat) 2020 Cabernet Franc/Marquette 750mL 12 MFW 631857
Vermont
Iapetus
With no formal or family background in farming, grape growing, winemaking, or wine-drinking, Ethan Joseph first discovered wine while working for
Shelburne Vineyard during his time studying natural resources at the University of Vermont. In early 2008, Ethan seized on an opportunity to work full-
time at Shelburne and has since lost himself in the science, art, and mystery of wine. Ten years of self-education, first-hand experience, and the support
and guidance of friends, colleagues, and co-workers has brought Ethan to the doorstep of a new project: Iapetus. Named for an ancient sea that once
covered the bedrock that was thrust into the present-day Champlain Valley, Iapetus is produced through a close relationship with the environment.
Vineyard management takes into account the importance of soil and vine health and the effect these have on wine. Fermentation is carried out by yeast
foraged from the vineyards, and cellar work aims to preserve each season's uniqueness. These practices are meant to raise the wine directly from the
place in which it is grown. Ethan is not dogmatic in his principles, but rather endeavors to continually experiment, discover, and improve the stewardship
of this storied land. In this way, Iapetus is meant to serve as an evolution in the continued learning, developing, and appreciating of wine-growing in
Vermont.

Iapetus Vermont Pétillant-Naturel Piquette "Tributary" 2020 Marquette/St. Croix/++ 750mL 12 MFW 633446
Iapetus Vermont Rosé "Alluvium" 2020 Petite Pearl/Marquette/++ 750mL 12 MFW 633445
Iapetus Vermont White "Tectonic" (Skin contact) 2019 La Crescent 750mL 12 MFW 633444
Iapetus Vermont Red "Protolith" 2020 Marquette/Arctic Riesling/++ 750mL 12 MFW 633443

November 2021 34
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 País, 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 "Pipeño" Vino Tinto 2020 País/Cinsault 750mL 12 MFW 628621
Escándalo Valle de Colchagua Sémillon 2020 Sémillon 750mL 12 MFW 616025
Escándalo Valle de Colchagua Carignan 2019 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 2019 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" 2019 Sebein 750mL 6 MFW 615995
Julien Thurel Poiré "Pagus" 2018 Poire d'Angouisse 750mL 6 MFW 627108
Julien Thurel Poiré "Cru des Loges" 2018 Livarniot/Sauge Rouge/++ 750mL 6 MFW 627109

November 2021 35
Spain – Canary Islands
Tendal
La Palma native Nancy Castro Rodríguez and her husband Constancio Ballesteros Magán met in 1990 at enology school in La Mancha, central Spain’s
industrial wine workhorse, and went on to work together in a local cooperative winery. From the massive vineyard area and high yields of La Mancha, it is
impossible to imagine a more opposite winegrowing region than where they find themselves today: the mountains of La Palma in the western Canary
Islands, home to some of the highest vineyards in Europe with old, mixed plantings that are unique in the world. On vacation in La Palma in 1997, it
dawned on the couple that they could continue their winemaking careers, help to preserve Nancy’s spectacular family vineyards, and raise a family in an
island paradise. Vinos Tendal was born! Starting a winery in the region was a bold move in the 1990s. The DO La Palma was brand new, and there was
no commercial winemaking to speak of in the remote north of the island, where the terrain is incredibly treacherous and expensive to cultivate. The
topography of La Palma is defined by hair-raisingly steep peaks and massive gorges, which plunge from the island’s sharp central ridge straight down
to the Atlantic Ocean. The elements of this unique landscape are translated very precisely by Nancy and Constancio’s transparent style of winemaking
and careful organic farming. Currently, they make wine from 80 vineyards covering 20ha (between their own and grower partners’ land), all farmed
organically. Apple trees also thrive in the more humid and rainy zones of northern La Palma, but there is not strong local demand so many farmers are
forced to leave the apples in the field. In 2018, Nancy and Constancio decided to make use of some of the delicious apples that were left behind in the
fields and produce the first apple cider made from 100% La Palma apples. The sidra is made from a mix of varieties – Golden, Golden Rose, Starking,
Reineta, Fiji, and Criolla – from 50-year-old apple trees in Garafia and Tijarafe in the northwest and Barlovento in the northeast. The apples were pressed
then fermented with native yeasts for over 12 months in stainless steel tank. The sidra was bottled just before fermentation was complete to allow bubbles
to form naturally as it finished fermenting in the bottle (Ancestral Method). Bottled with no fining and no filtration.

O'Daly La Palma Sidra Natural Espumoso Brut Nature 2019 La Palma Apples 750mL 12 ARW 635703
United States – Oregon

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 NV ('19) Heirloom Apples 750mL 12 MFW 613537
Son of Man Sagardo (Cans) NV ('19) Heirloom Apples 4x355mL 6 MFW 628192
United States – 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, skin-contact whites, and pét-nats, have
gone all-in on a delicious set of piquette and wine-piquette blends, 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 "Happy Camper" Wild Cider (Can) NV Heirloom Apples 4x355mL 6 MFW 636564

November 2021 36
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 630545
Michel Couvreur "The Unique" Whisky NV Unmalted/Malted Cereals 1.5L 2 MFW 618462
Michel Couvreur "Intravagan'za" Whisky NV Fruity Malt Whisky 750mL 12* MFW 618460
Michel Couvreur "Overaged" Malt Whisky NV Blended Malt 750mL 12* MFW 596053
Michel Couvreur "Overaged" Malt Whisky NV Blended Malt 1.5L 2 MFW 618461
Michel Couvreur "Fleeting" Single Malt Whisky 2010 Single Malt Whisky 750mL 6* MFW 637703
Michel Couvreur "Pale Single Single" Malt Whisky NV Floral Malt Whisky 750mL 12* MFW 596052
Michel Couvreur "V.J. Maturation" Single Malt Whisky NV Single Malt Whisky 750mL 6* MFW 613218
Michel Couvreur "Candid" Malt Whisky NV Peaty/Iodine Malt Whisky 750mL 12* MFW 630543
Michel Couvreur "XV" Single Malt Whisky 2005 Single Malt Whisky 750mL 6* MFW 628605
Michel Couvreur "Special Vatting" Malt Whisky NV Peaty Malt Whisky/Barley 750mL 6* MFW 625173
Michel Couvreur "Blossoming Auld Sherried" Whisky NV Malted Barley 750mL 6* MFW 630544
Michel Couvreur "Αλεξε" Single Malt Whisky 2003 Single Malt Whisky 750mL 3* MFW 637704
Michel Couvreur "Very Sherried" 27-Year-Old Whisky NV Malted Barley 750mL 3* MFW 608495
Michel Couvreur "Spirale" Whisky 2002 Malt Whisky 750mL 3* MFW 625171
Michel Couvreur "Alba" Whisky 1997 Malt Whisky 750mL 3* MFW 625172
Michel Couvreur "Tria Juncta In Uno" Malt Whisky NV Malt Whisky/Bere Barley 500mL 4* MFW 618459
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 – Veneto
Nina
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.

Nina Amaro d'Erbe NV Lots o' Herbs 750mL 12* PV 629050

November 2021 37
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
United States – Oregon

Freeland Spirits
Jill Kuehler is the founder of Freeland Spirits, a new craft distillery based in Portland, OR. Freeland is named after Jill's grandmother, who never
touched a drop of booze in her life but taught her that all good things come from scratch. And that women can be anything they want. Molly Troupe,
Freeland's Master Distiller, was born wearing a pair of chemist goggles and never took them off. With a background in biochemistry and a Masters
Degree in Distillation from Heriot-Watt University in Scotland, Molly commands perfection with every spirit she orchestrates. As one of the very few
women-owned and run distilleries in history, Freeland celebrates the women of the craft: from the gals who grow the grain to those who run the still,
they're creating superior spirits that showcase all the Northwest has to offer.

Freeland Spirits French 75 (Cans) NV Gin/Chardonnay/Botanicals 4x250mL 6 MFW 627678
Freeland Spirits Gin & Rose Tonic (Cans) NV Gin/Portland Rose Tonic 4x250mL 6 MFW 620980
Freeland Spirits Gin NV Grain/Mint/Cucumber/++ 750mL 6* MFW 620979
Freeland Spirits Geneva NV Rye/Botanicals/Hazelnuts 750mL 6* MFW 620981
Freeland Spirits Bourbon NV Corn/Rye/Malted Barley/PN 750mL 6* MFW 629275
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 623977
El Chiringuito Sangria Tinto NV Tempranillo/Garnacha/++ 750mL 12 VDT 623978
Dessert
France
Bertin-Delatte "Octobre Orange" VdF Blanc 2017 Chenin Blanc 500mL 6 MFW 631832
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 634320
Mélaric "Liquoreux de la Cerisaie" VdF Blanc 2011 Chenin Blanc 500mL 6* MFW 627740
Big Bottles
Sparkling/Pét-Nat
France
Bernard Vallette "Née Bulleuse" VMQ Rosé NV Gamay 1.5L 6 597106 562442

November 2021 38
White Wine
France
Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2020 Aligoté 1.5L 6* MFW 637675
Raphaëlle Guyot "L'Aurore" VdF Blanc 2019 Chardonnay 1.5L 3 MFW 632760
Mélaric Saumur Blanc "Billes de Roche" 2018 Chenin Blanc 1.5L 6* MFW 627744
Mas Foulaquier "Chouette Blanche" IGP Saint-Guilhem-le-Désert Blanc 2017 Bourboulenc/Clairette/++ 1.5L 6 MFW 640098
Georges Millérioux Sancerre "Les Collinots" 2015 Sauvignon Blanc 1.5L 6* MFW 625940
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2018 Savagnin 1.5L 6* MFW 640285
Germany
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese feinherb (11) 2020 Riesling 1.5L 6* MFW 640007
J.B. Becker Berg Bildstock Riesling Spätlese trocken 2000 Riesling 1.5L 6 VB 637364
Italy
Bella Vita Pinot Grigio IGP Veneto 2019 Pinot Grigio 1.5L 6 MFW 538943
Spain
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 1.5L 6 ARW 634248
Bodegas Corisca Rías Baixas Albariño 2019 Albariño 1.5L 6 ARW 634246
Artífice Ycoden-Daute-Isora Blanco 2018 Listán Blanco 1.5L 6* ARW 638599
Artífice Ycoden-Daute-Isora Blanco "Vidueños" 2018 Albillo Criollo/Marmajuelo/++ 1.5L 6* ARW 638593
Artífice Ycoden-Daute-Isora Blanco "Llanito Perera" 2018 Listán Blanco 1.5L 6* ARW 638597
Orly Lumbreras "Chass! Tinajas" Vino Blanco (Skin contact) 2018 Chasselas Doré/Albillo Real 1.5L 6* ARW 629942
Ignios Orígenes Ycoden-Daute-Isora Marmajuelo 2018 Marmajuelo 1.5L 6* ARW 638591
Rubén Díaz Cebreros "Doré" (Skin contact) 2020 Chasselas Doré 3L 1 ARW 634247
Rosé Wine
France
Bernard Vallette "La Rose Gorge" VdF Rosé 2020 Gamay 1.5L 6 MFW 630324
Red Wine
France
Benoît Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2017 Syrah 1.5L 6 MFW 637640
Château La Grolet 2019 Merlot/CS/CF/Malbec 1.5L 6 MFW 627069
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2018 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 622709
Mélaric "Le Tandem" VdF Rouge 2019 Grolleau/Cabernet Franc 1.5L 6 MFW 627745
Domaine de la Marinière Chinon "Vieilles Vignes" 2017 Cabernet Franc 1.5L 6* MFW 627799
Mélaric Saumur Puy-Notre-Dame "Billes de Roche" 2017 Cabernet Franc 1.5L 6* MFW 627746
Raphaëlle Guyot "L'Idylle" VdF Rouge 2019 Pinot Noir 1.5L 3 MFW 632756
Elian Da Ros Côtes du Marmandais "Histoires de Boire" 2018 Merlot 1.5L 6 MFW 622711
Raphaëlle Guyot "Les Hâtes" IGP Yonne 2019 Pinot Noir 1.5L 3 MFW 632758
Le Dos d'Chat VdF Trousseau "Des Corvées" 2019 Trousseau 1.5L 6* MFW 637660
Domaine Thillardon Chénas "Les Carrières" 2019 Gamay 3L 1 MFW 635028

Domaine Thillardon Chénas "Coup Double" 2019 Gamay 3L 1 MFW 635025
Italy
Bella Vita Montepulciano d'Abruzzo 2018 Montepulciano 1.5L 6 MFW 538945
Lapo Berti Barolo "La Morra" 2016 Nebbiolo 1.5L 1 MFW 633918
Lapo Berti Barolo "Fossati" 2016 Nebbiolo 1.5L 1 MFW 633921
Lapo Berti Barolo "Fossati" 2016 Nebbiolo 3L 1 MFW 633920
Spain
Artífice Ycoden-Daute-Isora Tinto 2018 Listán Negro 1.5L 6* ARW 638595
Adega Sernande "Mil Vueltas" Vino Tinto 2018 Mencía/Caíño/Palomino/++ 1.5L 3* ARW 625860
Ignios Orígenes Ycoden-Daute-Isora Vijariego Negro 2018 Vijariego Negro 1.5L 6* ARW 638602
Ignios Orígenes Ycoden-Daute-Isora Baboso Negro 2018 Baboso Negro 1.5L 6* ARW 638600
Spirits, Vermouth, and Apéritif

France
Michel Couvreur The Unique Whisky NV Unmalted/Malted Cereals 1.5L 2 MFW 618462
Michel Couvreur Overaged Malt Whisky NV Blended Malt 1.5L 2 MFW 618461

November 2021 39
Order Details
Order deadline: Monday, 3:00 PM
Order approval deadline in LOOP: Monday, 3:15 PM
− Orders not approved in time will be rolled to the following week.
− Orders not approved two weeks in a row will be cancelled.
Delivery schedule:
− Philadelphia/Broomall: Wednesday
− Main Line/Western Suburbs/Feasterville/Lancaster: Thursday
− Pittsburgh/Northern Suburbs/Lehigh Valley: 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.).

November 2021 40

MFW November Portfolio Update

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November '21

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

Loire – Central France

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

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

Rhône Valley – North

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

Bordeaux – Côtes de Bourg

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

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -