{"title":"WOMEN IN WINE","description":"","products":[{"product_id":"naveran-cava-brut-rose","title":"2022 Naveran Cava Brut Rosé, Penedès, Spain","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cspan class=\"_fadeIn_m1hgl_8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a single vintage, Pinot Noir-dominant blend from organically farmed, all-estate fruit with extended lees contact. This rosado’s Pinot character is beautifully evident on the nose and palate, and this will delight anyone who typically embraces grower Champagne. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e90% Pinot Noir and 10% Parellada. Organically grown vines planted from 1975-1999. Tended in clay and limestone soil at 400 m (1,312 ft) elevation. This wine is certified organic and vegan. \u003cmeta charset=\"utf-8\"\u003eEach grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature, with coupage in November, tirage and second fermentation in the bottle typical of the méthode Champenoise. Then, disgorgement (deguelle) is followed by dosage. The wine is aged for 12 months on its lees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBodegas Naveran is a premium Cava producer that uses estate-grown organic grapes. The Naveran family legacy began in 1901 and today, their estate owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedès subregion in northeastern Spain. Despite the fact that Cava is Spain’s largest volume wine export to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine. Unlike the majority of the big Cava houses that purchase most of their grapes, Naveran makes handcrafted Cavas from their own vineyards.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe vineyards are located within the DO Penedès (Zone 5) in northeastern Spain, a few miles south of Barcelona in the Alt Penedès subregion, at an elevation of 400 meters (1,312 ft.). The soils are composed of limestone and sandy topsoil with clay subsoil. The texture of the topsoil allows for good drainage while the subsoil has good water retention. The medium levels of pH in the soil and low percentage of organic matter result in moderate yields and balanced acidity in the grapes. Regarding the area's climate, the average temperature from April-October is 66.3F and the annual rainfall is 23.9 inches. The days are hot with moderate night temperatures for this high Mediterranean region. The Naveran Estate's higher elevation allows the grapes to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas.\u003c\/span\u003e\u003c\/p\u003e","brand":"Naveran","offers":[{"title":"Default","offer_id":46333184934177,"sku":"P-4977","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/naveran-rose.png?v=1692037597"},{"product_id":"2013-castello-di-ama-vigneto-bellavista-chianti-cl","title":"2018 Castello Di Ama “Vigneto Bellavista” Chianti Classico Gran Selezione, Tuscany, Italy","description":"\u003cp\u003eCastello di Ama is an estate founded in the 1960s in the Chianti Classico region of Tuscany, particularly known for its range of single-vineyard Gran Selezione red wines, and the spicy, floral, dark fruit-laden IGT Toscana, l'Apparita, made from Merlot. It is one of the most highly regarded producers in the region, and has gained numerous awards – the San Lorenzo Gran Selezione was rated in the top ten of the Wine Spectator Top 100 Wines in 2010 and 2014.\u003c\/p\u003e","brand":"Castello Di Ama","offers":[{"title":"Default","offer_id":46333187227937,"sku":"P-3577","price":276.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/castellodiamagranselezionebellavista2016.png?v=1692037603"},{"product_id":"2017-triennes-st-auguste-red","title":"2022 Domaine de Triennes Saint-Auguste Rouge, Provence, France","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:173d0056-ba7a-4c8c-8c62-fa4277152a89-4\" data-testid=\"conversation-turn-10\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"3d7af476-3871-4bcb-bd0f-7fd8dd53b1a5\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"415\" data-end=\"865\"\u003e\u003cstrong data-start=\"415\" data-end=\"433\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"433\" data-end=\"436\"\u003e“Saint-Auguste” is a classic Provençal blend, typically centered on Syrah and Cabernet Sauvignon, with additional varieties contributing complexity depending on the vintage. The 2022 release shows generous dark fruit—blackberry, cassis, and plum—interwoven with notes of thyme, lavender, and subtle spice. The Mediterranean climate brings ripeness and depth, while careful vineyard management preserves freshness and structure.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"1208\"\u003eGrapes are harvested at optimal maturity and fermented with precision to maintain both fruit purity and balance. Aging in a mix of stainless steel and oak helps round the wine’s texture while integrating its flavors without overwhelming the fruit. The result is a harmonious expression of Provence that balances richness with drinkability.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1376\"\u003eVersatile at the table, it pairs well with grilled meats, roasted vegetables, herb-driven dishes, and Mediterranean cuisine, echoing the flavors of its native region.\u003c\/p\u003e\n\u003cp data-start=\"1383\" data-end=\"1787\"\u003e\u003cstrong data-start=\"1383\" data-end=\"1405\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"1405\" data-end=\"1408\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eDomaine de Triennes\u003c\/span\u003e\u003c\/span\u003e was founded in the early 1990s through a collaboration that includes renowned Burgundian figures \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eJacques Seysses\u003c\/span\u003e\u003c\/span\u003e and \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAubert de Villaine\u003c\/span\u003e\u003c\/span\u003e. Drawn by Provence’s potential, they established the estate with a focus on quality-driven viticulture and a Burgundian sensibility applied to a southern terroir.\u003c\/p\u003e\n\u003cp data-start=\"1789\" data-end=\"2152\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe vineyards are farmed organically, emphasizing soil health and sustainable practices. In the cellar, the approach is measured and thoughtful, aiming to highlight clarity, balance, and regional character. Domaine de Triennes has become known for producing wines that marry Mediterranean warmth with elegance and precision, offering both accessibility and depth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Triennes","offers":[{"title":"Default","offer_id":46333192241441,"sku":"P-4464","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit_64_9c927c1a-f4e3-4516-a32b-7d8b8caa31a8.png?v=1777919331"},{"product_id":"2015-ventisei-vino-nobile-de-montepulciano","title":"2020 Ventisei Vino Nobile de Montepulciano, Tuscany, Italy","description":"\u003cp data-section-id=\"1irjttz\" data-start=\"451\" data-end=\"469\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"471\" data-end=\"859\"\u003eThe 2020 Vino Nobile di Montepulciano from \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eVentisei\u003c\/span\u003e\u003c\/span\u003e is crafted primarily from Sangiovese, locally known as Prugnolo Gentile, the historic grape variety at the heart of this celebrated Tuscan appellation. Produced in the rolling hills surrounding the medieval town of Montepulciano, the wine reflects a balance of richness, freshness, and Old World complexity.\u003c\/p\u003e\n\u003cp data-start=\"861\" data-end=\"1320\"\u003eThe 2020 vintage delivers expressive aromas of black cherry, dried rose, and spice alongside earthy undertones characteristic of the region’s clay and sandstone soils. Aging in oak enhances the wine with subtle notes of vanilla, cedar, and tobacco while preserving the purity of the fruit. On the palate, bright acidity and finely woven tannins create structure and elegance, allowing layers of red fruit, savory herbs, and mineral nuance to unfold gradually.\u003c\/p\u003e\n\u003cp data-start=\"1322\" data-end=\"1614\"\u003eTraditional winemaking methods combined with careful vineyard management allow the wine to express both varietal authenticity and regional character. Elegant yet approachable, this Vino Nobile pairs beautifully with braised meats, wild mushroom pasta, aged cheeses, or classic Tuscan cuisine.\u003c\/p\u003e\n\u003cp data-section-id=\"y2u15m\" data-start=\"1621\" data-end=\"1643\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1645\" data-end=\"1969\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eVentisei\u003c\/span\u003e\u003c\/span\u003e is dedicated to producing wines that honor the longstanding traditions and terroir of Tuscany. With a focus on authenticity, balance, and craftsmanship, the winery highlights the historic character of Montepulciano through carefully cultivated vineyards and restrained cellar practices.\u003c\/p\u003e\n\u003cp data-start=\"1971\" data-end=\"2381\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDrawing from the region’s deep winemaking heritage, Ventisei emphasizes sustainable vineyard stewardship and gentle vinification techniques designed to preserve the integrity of the fruit and the identity of each vintage. Their wines reflect a classic Tuscan style defined by elegance, food compatibility, and age-worthy structure, offering a modern interpretation of one of Italy’s most historic appellations.\u003c\/p\u003e","brand":"Ventisei","offers":[{"title":"Default","offer_id":46333194141985,"sku":"P-11422","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit-2026-05-28T142127.848.png?v=1779992530"},{"product_id":"2025-chateau-des-annibals-blanc-la-jouvencelle-coteaux-varois-en-provence-provence-france","title":"2025 Château des Annibals Blanc “La Jouvencelle”, Coteaux Varois en Provence, Provence, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-bfc=\"\" class=\"\" data-sfc-cp=\"\" data-sfc-root=\"c\" data-ved=\"2ahUKEwipx6OHldiXAxUG48kDHQubE6UQi4wTegoIAggACAEIERAG\" data-hveid=\"CAIIAAgBCBEQBg\" data-complete=\"true\"\u003e\n\u003cspan class=\"iNqyIf\" data-sfc-cp=\"\" data-sfc-root=\"c\" data-complete=\"true\"\u003e70%–75% Rolle (Vermentino), 15%–20% Ugni Blanc, and 10% Grenache Blanc from the AOP Coteaux Varois. Soils here are made of clay-limestone, and vineyards are planted at 250 meters altitude. Grapes are d\u003c!--TgQPHd|||[]--\u003e\u003c\/span\u003e\u003c!--TgQPHd|||[]--\u003e\u003c!--TgQPHd|||[]--\u003eestemmed and lightly crushed with particularly long skin maceration. Free-run juice then very light pneumatic pressing, static cold settling, fermentation under temperature control. All methods follow the lunar calendar.\u003c\/div\u003e\n\u003cdiv data-bfc=\"\" class=\"\" data-sfc-cp=\"\" data-sfc-root=\"c\" data-ved=\"2ahUKEwipx6OHldiXAxUG48kDHQubE6UQi4wTegoIAggACAEIERAG\" data-hveid=\"CAIIAAgBCBEQBg\" data-complete=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChâteau des Annibals, founded in 1772, covers over 30 hectares of vines (75 acres) in the heart of the Provence Verte region. Most of the vineyards on their southern side of a valley near the La Loube mountains fall under the Coteaux Varois en Provence AOP.\u003c\/p\u003e\n\u003cp\u003eNathalie Coquelle, owner and winemaker, has dedicated herself to sustainability. Château des Annibals is a certified organic winery powered by 100% renewable solar and wind energy. Nathalie’s commitment to sustainability extends even to their choice to source all dry goods from recycled materials. They also regularly control the oxygen levels in the tanks in order to use as few sulfites as possible during production.\u003c\/p\u003e\n\u003cp\u003eAs the benchmark for the Appellation Coteaux Varois en Provence, Natalie’s advocacy was recognized by holding the official treaty signing on the grounds of the winery. Not only do they produce one of the best rosés in Provence, they are also the oldest winery, having been built in 1792.\u003c\/p\u003e\n\u003cp\u003eVisitors to the winery can even see the old road that once traversed the region, which runs straight through the winery, and remnants of ruins that are thousands of years old on the property. The high-end cuvée \u003cem\u003eSuivez-moi-jeune-homme\u003c\/em\u003e translates to “follow me young man.” This name was inspired by a true-to-life tradition in 17th-century French fashion, in which women would wear hats with two pieces of lace dangling down onto the small of their back. The young men would “follow behind” the women, entranced by the beautiful lace floating behind them as they walked.\u003c\/p\u003e","brand":"Chateau des Annibals","offers":[{"title":"Default","offer_id":46333201973537,"sku":"P-10278","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/5_be244825-1d1d-49fc-8462-ba8946e83917.png?v=1787173613"},{"product_id":"2025-domaine-hippolyte-reverdy-sancerre-loire-valley-france","title":"2025 Domaine Hippolyte Reverdy Sancerre, Loire Valley, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis 100% Sauvignon Blanc from the revered village of Verdigny in Sancerre showcases the classic terroir expression of Kimmeridgian limestone and silex-rich soils. Fermented and aged in stainless steel to preserve its purity, the wine is a study in clarity and minerality. The 2025 vintage reflects a cooler, balanced growing season, offering an expressive nose of grapefruit zest, crushed stone, and white flowers. On the palate, expect lime, green pear, and a chalky edge, with a clean, lifted acidity that brings energy and finesse. No oak is used, keeping the wine taut and focused. Reverdy's sustainable viticulture practices—including manual harvesting and minimal intervention in the cellar—highlight a commitment to authenticity and site-driven wines. This Sancerre is a natural match for oysters, goat cheese (especially Crottin de Chavignol), fresh shellfish, or spring vegetable dishes.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDomaine Hippolyte Reverdy, a family farm that has been making wine in the Village of Verdigny for several generations, perhaps since the 1600s, is one of Perrine's favorite, producing Sancerres with trademark notes of fresh spring flowers and a zesty, mineral finish. Since Kermit Lynch began to work with founder Hippolyte in the 1980s, the wines have been consistently excellent. The current generation, Julie Guiard—Hippolyte’s granddaughter—is as much a humble farmer as any of her ancestors, foregoing vacation and travel to make sure everything is in exactly the right place in her vines and cellar.\u003c\/p\u003e","brand":"Domaine Hippolyte Reverdy","offers":[{"title":"Default Title","offer_id":46333207085345,"sku":"P-9363","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/SSWINEBOTTLEPHOTOTEMPLATE_8_82a2a229-654c-4f7c-93e1-6b5ffe42500a.png?v=1744986339"},{"product_id":"2018-holus-bolus-roussanne","title":"2022 Holus Bolus \"Bien Nacido Vineyard\" Roussanne, Santa Maria Valley, California, USA","description":"\u003cp\u003eThe duo behind Black Sheep Finds are Peter Hunken and Amy Christine.\u003c\/p\u003e\n\u003cp\u003ePeter got his start in winemaking in 2001 at Stolpman Vineyards and was the Assistant Winemaker there until 2006. He is also one of the founding members of Piedrasassi and Holus Bolus wines. During this time he gained experience working with Syrah, Grenache, Sangiovese, Pinot Noir, Cabernet and Roussanne. After meeting Amy spitting wine over the winery drains in Lompoc in 2004, they founded Black Sheep Finds with the arrival of the 2005 vintage.\u003c\/p\u003e\n\u003cp\u003eAmy's foray into the wine world began with a childhood dream to win an Oscar. While she waited for her golden statue, she worked as a sommelier at one of LA’s finest restaurants. This translated into a weekend jaunt to Santa Barbara where she met her future husband and fellow Black Sheep, Peter Hunken. A whirlwind romance involving a terrible, but cheap, apartment in Koreatown, countless hours of Ryan Adams and Damien Rice songs and bottles upon bottles of Muller Catoir Riesling turned serious. On a long hike in Santa Barbara in 2005, the idea of Black Sheep Finds was bantered about and just a few months later the first Syrah grapes for Hocus Pocus were being made into wine. Unlike the Oscar it all happened so fast.\u003c\/p\u003e","brand":"Holus Bolus","offers":[{"title":"Default","offer_id":46333211672865,"sku":"P-10947","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0644.png?v=1743132713"},{"product_id":"anne-sophie-dubois-fleurie-les-cocottes-beauj","title":"2025 Anne-Sophie Dubois Fleurie “Les Cocottes”, Beaujolais, France","description":"\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eShe has mostly crafted her wines using de-stemmed grapes and a more ‘standard’ maceration\/fermentation process, as opposed to “carbonic maceration,” wherein whole grape clusters, with berries intact, are sealed up in a closed tank with CO2 to carry out their transformation into wine. Since 2015, however, Anne-Sophie has produced “Cocottes” via carbonic maceration, her nod to tradition in Beaujolais cru villages like Fleurie. So, with Cocottes (for which she also created the label art), you get bright, juicy Fleurie that was bottled in the Spring following the vintage, but you also get an Anne-Sophie Dubois level of aromatic nuance and mineral backbone.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAnne-Sophie Dubois is part of a new generation of rising star vignerons in Beaujolais. Based in the heart of Fleurie, Anne-Sophies' wines epitomize delicacy and finesse, with a style and approach aligned with the Gamay grown in the area. Having learned winemaking in Volnay, she draws from her experience there to elegant wines; full of depth and aromatic complexity, and without the over-extraction of fruit. \u003c\/p\u003e\n\u003cp class=\"\"\u003eIn addition to a Beaujolais blanc, Anne-Sophie produces three additional cuvées, the most accessible wine being the Paso Doublé Gamay, which is labeled as Bourgogne Rouge and meant to be enjoyed upon release. Her other two wines, l’Alchemiste and Clepsydre, exhibit considerable aromatic complexity, depth, and nuance on the palate. She refrains from using new oak, and prefers to utilize cement vats and larger neutral oak casks for fermentation and aging. The resulting wines are renditions of gamay abound with fruit, finesse and exquisite balance.\u003c\/p\u003e","brand":"Anne-Sophie Dubois","offers":[{"title":"Default Title","offer_id":46333213770017,"sku":"P-10694","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0053.png?v=1692037688"},{"product_id":"bodegas-r-lopez-de-heredia-vina-cubillo","title":"2015 Lopez de Heredia Rioja Crianza \"Viña Cubillo\", Rioja, Spain","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eViña Cubillo wines come from the vineyard called Viña Cubillas, some 4 km away from the bodega, which as with all of the other vineyards, was bought by our founder. Historically these wines were called \"Special Harvest\".  Vina Cubillas has an altitude of 410 m, and the vines have an average age of 40 years. The soil is from the terciary age and is a mixture of clay and limestone. Viña Cubillas covers 24 ha, of which 16 ha are under Tempranillo, 4 ha Garnacha, 2 ha Mazuelo and 2 ha Graciano. With parcels called \"La Encina\" and \"La Monja\", Viña Cubillas is a vineyard that produces exceptional wines sold as Crianza. These wines could be easily be marketed as Gran Reservas due to the exceptional combination of soil, aspect and vines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLopez de Heredia - one of the most venerable producers in Spain– produces traditional, age-worthy Rioja. Their wines are legendary and still made the way they were when the winery was founded over 130 years ago. Following a tradition that has been passed down through generations, their wines are released at least 5-10 years after harvest, which provides added complexity and elegance to their Crianzas and Gran Reservas. \u003c\/p\u003e\n\u003cp\u003eA rarity in Rioja, Lopez de Heredia uses only estate bottled fruit from their prized vineyards- Tondonia, Cubillo, Bosconia, and Zaconia- with the idea that the only way to get the best fruit is to care for the vines themselves. The Tondonia vineyard is their most famous; over 100 hectares, it is situated in a shell-shaped depression on the right bank of the river Ebro, where the most typical Rioja wines are grown. The soil is alluvial clay with a high proportion of limestone. Average vine age is 45 years old and organic farming and natural fermentations are implemented, creating wines that exhibit great terroir. Grapes from Viña Tondonia are always used in making their highest quality wines, with truly exceptional vintages becoming Gran Reservas. The first Reserva was bottled by the founder in 1890; a few bottles of this are still kept in the family wine museum.\u003c\/p\u003e\n\u003cp\u003eThe winery itself is a remarkable structure. When D. Rafael López de Heredia y Landeta began building the bodega in the late 1800's, little did he realise that his masterpiece would one day be acknowledged as an example to the rest of the industry of the most perfect combination of buildings and vineyards. Like many medieval masterpieces it is still incomplete. The buildings stand below and above ground, and are a veritable \"cathedral to wine\".  Moving through the vaulted underground corridors and staircases, you find yourself travelling back in time, and the founder’s touch can still be sensed in the very stones and fabric of the building.\u003c\/p\u003e\n\u003cp\u003eLopez de Heredia is the epitome of everything our shop loves in a wine: small production, beautifully expressive and complex wine, organically farmed, family-owned, and woman-made!\u003c\/p\u003e","brand":"Lopez de Heredia","offers":[{"title":"Default Title","offer_id":46333224714529,"sku":"210000010595","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0025_56e0213e-2a0a-40ea-a11b-511ce948b0c9.png?v=1692037721"},{"product_id":"2008-taittinger-comtes-de-champagne-grand-cru-blan","title":"2014 Taittinger \"Comtes de Champagne\" Grand Cru Blanc de Blanc, Champagne, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp\u003eThe Comtes de Champagne is the finest example of the Taittinger House style and is always a vintage cuvée. It is made with fruit from the 5 Grand Cru villages designated for the Chardonnay (Avize, Chouilly, Cramant, Oger, Mesnil-sur-Oger). This cuvée is created using juice from the first press only. A small percentage (5 %) of the blend is aged in fresh oak barrels to create the very delicate balance of toasted notes in the final wine. Taittinger knows it must be patient with these great Chardonnays, which are the crowning glory of its terroir; the Comtes de Champagne Blanc de Blancs remains for up to 10 years in the chalk quarries beneath Saint-Nicaise, before emerging to ignite and delight the palates of wine-lovers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChampagne Taittinger was established in 1931 by Pierre Taittinger on the foundations of Forest-Forneaux, itself established in 1734 and the third-oldest wine producing house of Champagne. Taittinger is today proprietor of approximately 600 acres of vines among which are included parcels in the one hundred - percent rated villages of Cramant and Avize in the Cote des Blancs; and Bouzy, Mailly, Ambonnay and Verzenay in the Montagne de Reims. The Taittinger Estate is one of the three most extensive in the Champagne district, and the firm's major holdings in Chardonnay vineyards are the physical expression of the Taittinger philosophy and style.\u003c\/p\u003e\n \u003cp class=\"ng-binding ng-scope\"\u003e \u003c\/p\u003e","brand":"Taittinger","offers":[{"title":"Default Title","offer_id":46333224812833,"sku":"210000015933","price":269.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0017-1_bd420047-c605-4011-8c7d-09a993d73381.png?v=1692037723"},{"product_id":"celler-cesca-vicent-red-blend-priorat","title":"2018 Celler Cesca Vicent, Priorat, Spain","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCesca's Priorat, a blend of 45% Garnacha, 25% Cabernet Sauvignon, 15% Merlot, 10% Syrah and 5% Samsó, is fermented with native yeasts in stainless steel, then aged for 8 months in French oak. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCesca Vicent is a unique property located in the heart of Priorat in the town of Gratallops. The estate is owned and operated by Francesca Vicent (better known as Cesca), who is a fifth-generation producer. Her family has been farming grapes in this area since the 16th century! After she inherited her plot of land, she began researching its soil composition, discovering that her 13.2 hectares included not only the classic \u003cem\u003eLlicorella\u003c\/em\u003e soil for which Priorat is famousr, but an additional 10 different soil types. Cesca became determined to craft a range of wines that show the incredible diversity of her vineyard. She has been practicing organic viticulture since 1999 — becoming certified in 2011 — striving to make a wine as naturally as possible and true to the \u003cem\u003eterroir \u003c\/em\u003efrom where it came.\u003c\/p\u003e","brand":"Cesca Vicent","offers":[{"title":"Default","offer_id":46333225533729,"sku":"210000010553","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0027_7372c412-1753-43ae-8e30-2101bc276532.png?v=1692037724"},{"product_id":"mary-taylor-valencay-loire-valley-france","title":"2023 Mary Taylor Valençay by Sophie Siadou, Loire Valley, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest known for its famous pyramid-shaped goat cheese, the Valençay area of France’s Loire valley also produces an equally singular (if much lesser known) array of wines. What they lack in name recognition, however, they more than make up for in terms of sheer deliciousness and everyday charm— which illustrates an important principle. More often than not, the hidden values of the world of wine are discovered along the road less traveled, far from the common crowd.\u003c\/p\u003e\n\u003cp\u003eGeographically, Valençay is separated into two main areas, each straddling either side of the Modon\u003cem\u003e,\u003c\/em\u003e a winding tributary of the famous Cher river. The first, “Les Terrajots,” is characterized by stony, flinty clay soils known as “perruches,” which contribute structure and depth of fruit to the area’s wines. The second, located near the \u003cem\u003eloge à Perin\u003c\/em\u003e— a tiny hut constructed in the middle of the vineyards at the end of nineteenth century— is defined by “silex,” a mix of clay, limestone and silica, which imparts freshness and brisk minerality. Together, this unique geographic profile results in bright, flinty whites derived from Sauvignon Blanc, and— as evidenced by this exquisite example from the family-run Domaine Jourdain— mouthwatering reds, which are produced from the region’s three main varieties: Gamay, Pinot Noir, and Côt (the local name for Malbec).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally founded in 1960, the Jourdain estate has been run since 1990 by Sophie Siadou and her partner Francis Jourdain. Together, they sustainably farm approximately thirty hectares of vines, from which they craft their brilliant range of honest, regionally-expressive wines. Although the winery functions as a family affair, it was Sophie’s unique vision that informed this specific bottling, to which she has lent her name. Reflecting her holistic approach to the ecosystem of the vineyard and her careful attention to the nuances of her terroir, this wine was allowed to ferment naturally, using only the indigenous ambient yeasts present in the surrounding environment.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default Title","offer_id":46333226123553,"sku":"210000010555","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0019_5b211e79-5544-4230-a3c9-ab51c46528af.png?v=1692037726"},{"product_id":"occhipinti-frappato-sicily-italy","title":"2024 Occhipinti \"Il Frappato\", Sicily, Italy","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis wine comes from hand-harvested Frappato grapes from approximately 40-year-old vines grown in sandy, calcareous soils near Vittoria. The vines are organically and biodynamically farmed and harvested by hand. The fruit is destemmed but the grapes left whole for crushing; fermentation is with native yeasts in concrete tank with a 30-day maceration. The wine is first aged for 8 months in 25-hectoliter Slavonian oak botti and for another 8 months in concrete tank, before being bottled unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOcchipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti’s reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn’t until 2005 that her wines were internationally distributed. Arianna has a total of 10 hectares of Nero d’Avola and Frappato vines that, since April of 2009, have been farmed using biodynamic methods, which she believes has added to the overall expression of the soil. The grapes, planted largely on chalky soils, are trained using albarello or guyot and are left to vigorously grow leaves so as to maintain freshness. Fermentation for Frappato takes place in stainless steel while the Nero d’Avola is fermented in large plastic tubs though her goal is to eventually ferment everything in cement. Maceration for the Nero d’Avola is 30-40 days and longer for the Frappato.\u003c\/p\u003e\n\u003cp\u003eIn addition to the monovarietal wines, Arianna makes a blend of Nero and Frappato called SP68. Named for the road going past her house, the wine is made like a Cerasuolo but is labelled as IGT Sicilia as Arianna does not always want to age the wine for the minimum 18 months in barrel required by the authorities.\u003c\/p\u003e","brand":"Occhipinti","offers":[{"title":"Default","offer_id":46333227434273,"sku":"P-10504","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0021_fa2b3144-5d4e-454f-82c6-d407bb12c9a9.png?v=1692037732"},{"product_id":"2019-marcel-lapierre-raisins-gaulois-vin-de-france","title":"2024 Marcel Lapierre “Raisins Gaulois” Vin de France, France","description":"\u003cp\u003e\u003cspan style=\"color: #1f2022; font-family: Arial; font-size: medium;\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #1f2022; font-family: Arial; font-size: medium;\"\u003eA perfect initiation to the domaine’s wines, this bottling is designed specifically for the purpose of drinking—not tasting, not spitting, but jolly, carefree quaffing. Although it consists of Gamay grown within the Morgon cru, the high yields from these young vines exceed the limit required to qualify for the Morgon appellation. As a result, this juicy red—loaded with bright, playful fruit—is low in alcohol and delightfully refreshing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #1f2022; font-family: Arial;\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"color: #1f2022; font-family: Arial;\"\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local \u003c\/span\u003e\u003cspan style=\"color: #1f2022; font-family: Arial;\"\u003e\u003cem\u003evignerons\u003c\/em\u003e Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003cbr\u003e\u003cbr\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak \u003cem\u003efoudres\u003c\/em\u003e and \u003cem\u003efûts\u003c\/em\u003e ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable \u003cem\u003ejoie de vivre\u003c\/em\u003e that was undoubtedly inherited from their creator. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Marcel Lapierre","offers":[{"title":"Default Title","offer_id":46333227696417,"sku":"P-6842","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit-2025-11-05T153949.548.png?v=1762375211"},{"product_id":"mary-taylor-douro-portugal","title":"2022 Mary Taylor Douro Tinto, Douro, Portugal","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Douro wine region takes its name from the Douro River, flowing from its source in north-central Spain (under the name Duero) across northern Portugal to its outlet at Porto, on the Atlantic Coast. Known as the vinhateiro, this glorious winegrowing region was the first in the world to have a formal demarcation (under the 1756 Portuguese charter protecting Port wine) and was declared a UNESCO World Heritage site in 2001. The Douro River valley vinhateiro is sheltered from Atlantic winds by the Marão and Montemuro mountains and has a hot, continental climate with hot dry summers and cold winters. Terraced vineyards line the steep, rugged riverbanks, subdivided into three subregions: Baixo Corgo, Cima Corgo and Douro Superior. \u003cbr\u003e\u003cbr\u003eQuinta da Foz is located at the junction of the Douro River and its tributary, the Pinhão, in the Cima Corgo subregion. Here, in the center of the Douro Valley, steep terraces are cut into the schist riverbanks, where vine roots seek out the pockets of moisture in the foliated sheets of schist, bringing a great minerality to the final wine. As you pull into the iconic train station at Pinhão, you’ll notice the beautiful hand-painted blue tiles (azulejos) depicting the grape harvest. Quinta da Foz is just over the Pinhão River from the station. \u003cbr\u003e\u003cbr\u003eThe Calém family acquired it in 1872, and today Filipe Ferreira heads the winemaking. The property of the Quinta consists of 20 hectares, of which half are old vines and the rest are olive groves. The grapevines’ average age is 80 years old, and Touriga Nacional, Touriga Franca and Tinta Roriz are predominant. This small, 20-hectare property is classified by the IVDP (Instituto dos Vinhos do Douro e Porto), who gives this Quinta an A-rating for its choice terroir. Everything is hand harvested. All of the wines are foot-pressed in large granite lagares.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first thing you’re bound to notice when you pick up a bottle of Mary Taylor Wine is the lack of a familiar grape on the label. No Pinot Noir or Cabernet, no Chardonnay or Merlot.\u003c\/p\u003e\n\u003cp\u003eThat’s because we, the team of lifelong wine lovers who make up the Mary Taylor company, think about wine differently than the usual brands lining the shelves of your local supermarket or big box store. To us, the name of the grape only tells part of the story of what wine is supposed to be. The missing key, which the great winemakers of Europe have known for centuries, is “place.”\u003c\/p\u003e\n\u003cp\u003eWhen Mary first fell in love with wine in the early 1990’s, it was the European classics that truly spoke to her and stole her heart. As a young professional selling French and Italian wine, first in the New York wine auctions and then as a merchant, she quickly learned to appreciate wine in the “Old World” way— not as a luxury good reserved for special occasions, but a living agricultural product that belongs to everyday life.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default","offer_id":46333227729185,"sku":"210000010551","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/douro.jpg?v=1692037732"},{"product_id":"domaine-weinbach-cuvee-theo-riesling-alsace-f","title":"2020 Domaine Weinbach \"Cuvée Theo\" Riesling, Alsace, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe fruit is from Valley of Kaysersberg in Alsace. The soil is a mixture of sand and silt on granite pebbles. The grapes growing on this terroir ripen a lot earlier, producing wines with complex aromatics and a potent concentration.\u003cspan class=\"Apple-converted-space\"\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eHand-picked at optimum maturity to reinforce the aromatic expression and body of the wines. Gently pressed in whole clusters in pneumatic presses, fermentation with indigenous yeasts (element of the terroir, enhances depth and complexity in the wines) in old oak vats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAt the foot of the majestic Schlossberg hill, in a setting of vines and roses, the Domaine Weinbach \"wine stream\", named after the small stream that crosses it, was built in 1612 by the Capuchin monks.\u003c\/p\u003e\n\u003cp\u003eSold as national property during the French Revolution, the Estate was acquired in 1898 by the Faller brothers who passed it on to their son and nephew Théo. A great figure in the Alsatian vineyard and ardent promoter of its recognition as an Appellation d'Origine Contrôlée, Théo Faller works for the quality of Alsace wines and the development of their incomparable terroirs and grape varieties. In love with his property, he develops it, enlarges it and embellishes it.\u003c\/p\u003e\n\u003cp\u003eFrom 1979, his wife Colette and his daughters Catherine and Laurence demonstrated the same passion for the great wines of Alsace and the same unfailing attachment to quality.\u003c\/p\u003e\n\u003cp\u003eSince 2016, Catherine Faller has been running the Domaine with her sons Eddy and Théo.\u003c\/p\u003e","brand":"Weinbach","offers":[{"title":"Default","offer_id":46333227761953,"sku":"P-3720","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0030.png?v=1692037732"},{"product_id":"mary-taylor-anjou-blanc-loire-valley-france","title":"2024 Mary Taylor Anjou Blanc, Loire Valley, France","description":"\u003cp data-start=\"486\" data-end=\"1030\"\u003e\u003cstrong data-start=\"486\" data-end=\"504\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"504\" data-end=\"507\"\u003eSourced from sustainably farmed vineyards in Anjou, this wine is made entirely from Chenin Blanc, a grape celebrated for its versatility and ability to reflect terroir. The 2024 vintage showcases a lively aromatic profile—think orchard fruits, chamomile, and a touch of quince—balanced by a racy acidity that keeps the wine fresh and precise. Fermentation typically occurs in stainless steel to preserve purity and vibrancy, with minimal intervention to allow the natural character of the fruit and soil to shine through.\u003c\/p\u003e\n\u003cp data-start=\"1032\" data-end=\"1416\"\u003eThe soils of Anjou, rich in schist and limestone, contribute to the wine’s distinctive mineral backbone. This Anjou Blanc is approachable in its youth but has the structure to develop additional honeyed and nutty complexity over a few years. It pairs beautifully with fresh goat cheese, shellfish, roasted chicken, or light vegetable dishes, echoing the regional cuisine of the Loire.\u003c\/p\u003e\n\u003cp data-start=\"1423\" data-end=\"2066\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1445\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"1445\" data-end=\"1448\"\u003eThe Mary Taylor portfolio is built on a négociant philosophy that highlights classic European appellations through transparent, terroir-driven wines. By partnering with small, independent growers, Mary Taylor focuses on authenticity, sustainability, and regional typicity rather than heavy manipulation or branding. Each wine is intended to be a clear expression of place and tradition, offering accessibility without sacrificing integrity. The producers she works with often farm responsibly, emphasizing low-intervention practices and a respect for the land that aligns with generations of local winemaking heritage.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default","offer_id":46333228155169,"sku":"210000010556","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit_60_c19d2f72-6936-45bf-943b-ec71ad703c4e.png?v=1777917612"},{"product_id":"occhipinti-sp-68-rosso-sicily-italy","title":"2025 Occhipinti \"SP68\" Rosso, Sicily, Italy","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis red is a blend made from 70% Frappato and 30% Nero d'Avola, hand-harvested from organically and biodynamically farmed vines. The fruit is mainly destemmed (4% stem inclusion in the upcoming 2017 vintage) and co-fermented with native yeasts in concrete tanks and with a two-week skin maceration. The wine is aged in concrete tank for 8 months and bottled unfiltered. The wine is named \"SP68\" for the road near Arianna's home vineyard in Vittoria.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOcchipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti’s reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn’t until 2005 that her wines were internationally distributed. Arianna has a total of 10 hectares of Nero d’Avola and Frappato vines that, since April of 2009, have been farmed using biodynamic methods, which she believes has added to the overall expression of the soil. The grapes, planted largely on chalky soils, are trained using albarello or guyot and are left to vigorously grow leaves so as to maintain freshness. Fermentation for Frappato takes place in stainless steel while the Nero d’Avola is fermented in large plastic tubs though her goal is to eventually ferment everything in cement. Maceration for the Nero d’Avola is 30-40 days and longer for the Frappato.\u003c\/p\u003e\n\u003cp\u003eIn addition to the monovarietal wines, Arianna makes a blend of Nero and Frappato called SP68. Named for the road going past her house, the wine is made like a Cerasuolo but is labelled as IGT Sicilia as Arianna does not always want to age the wine for the minimum 18 months in barrel required by the authorities.\u003c\/p\u003e","brand":"Occhipinti","offers":[{"title":"Default","offer_id":46333228679457,"sku":"P-10503","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0016_7c298348-0a64-4123-b078-94b3383fee15.png?v=1692037738"},{"product_id":"moretta-carigno-del-maule-valle-del-maule-cen","title":"2019 Moretta \"Carigno del Maule\", Valle del Maule, Central Valley, Chile","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe grapes were harvested March 1 when they reached its optimum phenolic maturity. This wine was vinified in stain steel tank. The grape is destemmed and selected, part of the grape is slightly cracked to subtly release its juice. It begins with a cold maceration of 3 days. The alcoholic fermentation is carried out with wild yeast, we made soft pump overs to homogenize the contents of the tank. Temperatures are controlled so it reach not more than 24-25 °C. Once the alcoholic fermentation is done, skins, seeds and wine are kept an extra 8 days. The free run and pressing wine were blended. The aging was made in fifth use French oak barrels (225L capacity) for 12 months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe winemakers, Natalia Poblete and Maria José Ortuzar, behind Moretta Carignan are the first female winemakers in the entire country of Chile. Carigno del Maule is born in the interior dry land of Maule, Cauquenes, Chile. Coming from 80-year-old vineyards on average growing in dry farm bush vines system, this vineyard, property of Guzman Family, is settled on a granite soil with a high presence of quartz, located 35 kilometers away from the coast. This terroir represents the expression of this variety in its splendor.\u003c\/p\u003e","brand":"Moretta Wines","offers":[{"title":"Default Title","offer_id":46333229203745,"sku":"210000010898","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0026_1d468998-8129-49ab-a03e-1a5f3b9f8d3e.png?v=1692037742"},{"product_id":"penner-ash-pinot-noir-willamette-valley-orego","title":"2018 Penner-Ash Pinot Noir Willamette Valley, Oregon, USA","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine reflects the region’s distinct textures, flavors and terroir, with beautiful elegance and balance. The 2018 vintage explores six sub-AVAs including Chehalem Mountains, Ribbon Ridge, Yamhill-Carlton, Dundee Hills, and Eola Amity. It was aged 10 months in 29% new French oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1998, by husband and wife team Lynn and Ron Penner-Ash, Penner-Ash Wine Cellars embodies the spirit and passion of a boutique producer specializing in Pinot Noir, Syrah and Riesling from the northern Willamette Valley. With a portfolio spanning the 7 major AVAs of the Willamette Valley, Penner-Ash sources from some of the region’s most distinguished vineyards, including the Shea Vineyard in Yamhill-Carlton, the Bramble Hill Vineyard in Ribbon Ridge, and the Zena Crown Vineyard in Eola-Amity.\u003c\/p\u003e\n\u003cp\u003eThe first woman winemaker of note in Oregon, Lynn began her career in the Willamette Valley with Rex Hill Vineyards. Lynn has been described as a master blender, skillfully working with each lot to bring forth the truest expression of a given vineyard site. In the winery, Lynn and her team focus on small-lot indigenous yeast fermentation with extended cold soaks to extract rich, fruit-focused, wines with a textured mouth feel.\u003c\/p\u003e\n\u003cp\u003eIn 2005, Lynn and Ron designed and built their sustainable, gravity-flow estate winery in the Yamhill-Carlton AVA. Surrounded by estate vineyards, the building appears to spring from the hillside and enjoys 360 degree views of the Willamette Valley, making the Penner-Ash tasting room a popular destination for locals and tourists alike.\u003c\/p\u003e","brand":"Penner-Ash Wine Cellar","offers":[{"title":"Default","offer_id":46333229924641,"sku":"P-6424","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1411.png?v=1692037747"},{"product_id":"ridge-three-valleys-zinfandel-sonoma-county","title":"2021 Ridge \"Three Valleys\" Zinfandel, Sonoma County, California, USA","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRain in late March coupled with warm spring weather created ideal growing conditions. The vines responded with a full crop and mild summer weather allowed for slow, even ripening. Aging in American oak complements the plentiful fruit in the wine while petite sirah provides added richness and structure. Enjoyable upon release, this zinfandel-based wine will be at its best over the next five years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco’s Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge’s production facility. At 2600′, it is surrounded by the “upper vineyard”, now referred to as the Perrone Ranch.\u003c\/p\u003e\n\u003cp\u003eIn the 1940s, William Short, a theologian, bought the abandoned winery and vineyard just below the Perrone property; he replanted several parcels to cabernet sauvignon in the late 1940s. From these vines — now the “middle vineyard” and referred to as the Torre Ranch — new owners Dave Bennion, Hew Crane, Charlie Rosen, and Howard Ziedler, all Stanford Research Institute engineers, made a quarter-barrel of “estate” cabernet. That Monte Bello Cabernet was among California’s finest wines of the era. Its quality and distinctive character, and the wines produced from these same vines in 1960 and ’61, convinced the partners to re-bond the winery in time for the 1962 vintage. Dave Bennion left his role at S.R.I. to oversee winemaking duties full time.\u003c\/p\u003e\n\u003cp\u003eThe first zinfandel was made in 1964, from a small nineteenth-century vineyard farther down the ridge. This was followed in 1966 by the first Geyserville zinfandel. The founding families reclaimed the Monte Bello terraces, increasing vineyard size from fifteen to forty-five acres. Working on weekends, they made wines of regional character and unprecedented intensity.\u003c\/p\u003e\n\u003cp\u003eBy 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. A Stanford graduate in philosophy—recently returned from setting up a winery in Chile’s coast range—he was a practical winemaker, not an enologist. His knowledge of fine wines and traditional methods complemented the straightforward “hands off” approach pioneered at Ridge. Under his guidance the old Perrone winery (acquired the previous year) was restored, the finest vineyard lands leased or purchased, the consistent quality and international reputation of the wines established. Cabernet and Zinfandel account for most of the production; Syrah, Grenache, Carignane, and Petite Sirah constitute a small percentage. Known primarily for its red wines, Ridge has also made limited amounts of chardonnay since 1962.\u003c\/p\u003e\n\u003cp\u003eLytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century’s experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our pre-industrial approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit’s distinctive character and richness into the wine.\u003c\/p\u003e","brand":"Ridge Vineyards","offers":[{"title":"Default Title","offer_id":46333235659041,"sku":"210000010577","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0014_4e76c784-8b9e-4f60-aad5-91a510d3f58b.png?v=1692037753"},{"product_id":"2017-chateau-vieux-taillefer-pavillon-de-taillefer","title":"2018 Château Vieux Taillefer \"Pavillon de Taillefer\" Saint-Emilion Grand Cru, Bordeaux, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine represents 90% of the production. It is a 100% Merlot, from the terroirs of of Vignonet, Saint-Sulpice de Faleyrens and Saint-Emilion.\u003c\/p\u003e\n\u003cp\u003eIt is the Classic Cuvée of the property and what is, according to Catherine and Philippe Cohen, the definition of Bordeaux’s right bank Merlot. It is a wine for aging but can however be tasted from a very early age.\u003c\/p\u003e\n\u003cp\u003eIt is a real ‘Classique’ of the Saint-Emilion appellation.\u003cbr\u003e\u003cbr\u003eOrganic farming, certified by ECOCERT, no fertilizer or weed killer. The fruit is exclusively manually harvested. Vinification involves destemming, cold pre-fermentation, natural alcoholic fermentation, without use of yeasts. Aged in French oak barrels at light heating. Production 25,000 bottles per year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis stunning representation of a Grand Cru Saint-Emilion was created by Catherine Cohen, who interned with the legendary Jean-Claude Berrouet at Château Petrus. Jean-Claude immediately recognized her talents and installed Catherine at the famous La Fleur Petrus where she made the wines from 1995 to 2001. Catherine and her husband Phillippe purchased the Estate in 2006 after it was personally recommended by Jean-Claude. This Estate is now clearly on a positive trajectory and this is one journey that you don’t want to miss.\u003c\/p\u003e","brand":"Chateau Vieux Taillefer","offers":[{"title":"Default Title","offer_id":46333238444321,"sku":"210000010896","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0021-1.png?v=1692037755"},{"product_id":"domaine-weinbach-riesling-alsace-france","title":"2023 Domaine Weinbach Riesling, Alsace, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eGently pressed in whole clusters in pneumatic presses, fermentation with indigenous yeasts (element of the terroir, enhances depth and complexity in the wines) in old oak vats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAt the foot of the majestic Schlossberg hill in Alsace stands one of the finest estates in all of France. Weinbach produces richly concentrated, fragrant dry Rieslings, for which the Grand Cru Schlossberg vineyard is particularly well-situated. Ranging from the delicate Reserve Personelle, to the intense, dry Cuvée Théo, the elegant, very dry, very fine Schlossberg, the rich and fruity Cuvée Ste. Catherine, to the majestic and full-bodied Grand Cru Schlossberg Cuvée Ste. Catherine, each Riesling is distinctive. The rich, rose-scented, spicy Gewurztraminers from Domaine Weinbach are among the finest in the world. Ranging in style from the slightly sweet, rich and powerful Altenbourg Cuvée Laurence, to the stunning, full-bodied, off-dry Grand Cru Furstentum Cuvée Laurence, these are rich yet elegant wines with great aromatic complexity.\u003c\/p\u003e","brand":"Weinbach","offers":[{"title":"Default","offer_id":46333242605857,"sku":"P-10608","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0029_967b1006-5158-4d27-9cb0-965f107fba1e.png?v=1692037768"},{"product_id":"2016-amuse-bouche-vin-perdu-napa-valley-red-wine","title":"2016 Amuse Bouche Vin Perdu, Napa Valley, California, USA","description":"\u003cp\u003eHeidi Barrett grew up in the Napa Valley in a winemaking family and was destined to become one of California's leading winemakers. It is said that winemaking is a combination of science and art. With a scientist-winemaker father and an artist mother it is no big surprise that Heidi was drawn to the wine industry. With great enthusiasm, a love for what she does, and an incredible wealth of experience, Heidi blends the art and science of winemaking like few can.\u003c\/p\u003e\n\u003cp\u003eIn 2002, Heidi partnered with longtime friend John Schwartz to create Amuse Bouche, a Pomerol-inspired Merlot from Napa Valley. Recognizing that the cult wine phenomenon has created an almost aspirational class structure among collectors, the partners decided to make this limited edition wine available to a much broader consumer base. Winemaker Heidi Barrett explains, \"We have created Amuse Bouche, a limited edition, superb Pomerol style wine with the added value of limited edition art that is available to consumers through a variety of channels.\"\u003c\/p\u003e","brand":"Amuse Bouche","offers":[{"title":"Default","offer_id":46333242638625,"sku":"P-2751","price":84.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1547.png?v=1692037768"},{"product_id":"2016-domaine-drouhin-roserock-pinot-noir-willamett","title":"2024 Domaine Drouhin Oregon \"Roserock\" Pinot Noir, Eola-Amity Hills, Oregon","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2018 Roserock Pinot Noir is a lively, energetic expression of both the vintage and the Eola Hills. The color is a striking light garnet, darkening at the core. On the nose, I find black currant and ripe plum, followed by crushed red flowers and clove. The palate opens with intense cherry and cranberry, mixed with a hint of allspice and light notes of oak. The tannins are dusty yet elegant, blending beautifully with the fresh and bright acidity. Texture, balance, and length are all impeccable, making for a pretty wine that drinks well now but should age very nicely for 6-8 years and beyond.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilliam Hill planted the vineyard and is originally from Oklahoma. The color of the soil reminded him of the Roserocks which is the state rock of Oklahoma.\u003c\/p\u003e\n\u003cp\u003eRoserock is an extraordinary vineyard at the southern tip of Eola-Amity hills with ancient Volcanic soils, an ideal elevation range and cooling effects from the Van Duzer corridor. Veronique Drouhin emphasizes Roserock’s elegant and refined qualities.\u003c\/p\u003e","brand":"Domaine Drouhin","offers":[{"title":"Default","offer_id":46333242933537,"sku":"P-10315","price":43.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1108.png?v=1692037769"},{"product_id":"martha-stoumen-post-flitration-red-mendocino","title":"2021 Martha Stoumen ''Post Flirtation'' Red, Mendocino County, California, USA","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eA blend of 54% Carignan and 46% Zinfandel, both 100% destemmed, fermented separately and aged in stainless steel tanks for 6 months before blending and bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartha went to work in the vineyard, olive orchard, and winery of a small farm and learning center in Tuscany after studying traditional agricultural systems and Italian during her undergraduate degree. The majority of her farm work took place in the vineyard rather than the winery, so she entered the world of wine production through the lens of a vintner rather than a typical modern California winemaker who spends very little to no time in the vineyard. During this time she also worked with farm animals, bees, and vegetables, and to this day views growing grapes and making wine as part of a larger system.\u003c\/p\u003e\n\u003cp\u003eBesides a love of food, and therefore agriculture, Martha was drawn to wine for two reasons: she relishes a tradition in which the master-apprentice relationship is still very much alive and well, and because wine is a product that sets the pace and rhythm of the winemaker’s life, rather than vice-versa. Grape growing and winemaking aligns a vigneronne’s actions with the seasons; she can neither rush the process nor slow it down. After her initial exposure to grape farming and winemaking in Tuscany, Martha began a series of apprenticeships, sandwiched around a Master's at UC Davis. Martha has had the pleasure of apprenticing under Reinhard Löwenstein (Heymann-Löwenstein, Mosel), Jordan Fiorentini (Chalk Hill, California) Chris Brockway (Broc Cellars, California), Clive Dougall (Seresin, Marlborough), Didier Barral (Léon Barral, Faugères, France), and Giusto Occhipinti (COS, Sicily). Many of these teachers have remained a part of her life since moving toward her own vision of making responsibly farmed, terroir-driven wines in the land that she holds so dear in her heart, California.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":46333243326753,"sku":"210000010781","price":30.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1229.png?v=1692037772"},{"product_id":"nv-borgoluce-prosecco-superiore-valdobbiadene-docg","title":"NV Borgoluce Prosecco Superiore Valdobbiadene DOCG, Veneto, Italy","description":"\u003cp\u003eFamily run by the Collalto family, currently a mother and daughter team. The family has been making wines since the 9th century. In addition to winemaking, they breed buffalo and sheep and make olive oil.\u003c\/p\u003e","brand":"Borgoluce","offers":[{"title":"Default","offer_id":46333243719969,"sku":"P-3364","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0839.png?v=1692037775"},{"product_id":"mary-taylor-gaillac-perle-south-west-france","title":"2022 Mary Taylor Gaillac Perlé, Southwest, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBiodynamic – HVE certified – low sulfur – wild ambient yeast. Vines are pruned in the simple guyot method with grass growing in every other row. They lay an organic fertilizer in early autumn. Half the soil is sodded, between the rows to avoid erosion problems and to provide a greater rural expression. Vine management : de-budding, leaf thinning.\u003c\/p\u003e\n\u003cp\u003ePheromone trapping of adults beetles (Eudemis) is used primarily during endemic or low periods in an insect’s population cycle.”\u003c\/p\u003e\n\u003cp\u003eThe soil is clay and limestone and most of our wines face south-southeast in the case of the reds and north-northeast for the whites. 5000 vine-plant\/HA. Skin maceration 12 hours at 10°C, Slow fermentation at 18°. At the end, the wine is chilled below 10° to keep its carbon dioxide. That is how it becomes “perlé”….The blend is made at the end of fermentation. The bottling is done at the autumn period until the end of March. Aged on lees for 2 months then racked.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen Mary first fell in love with wine in the early 1990’s, it was the European classics that truly spoke to her and stole her heart. As a young professional selling French and Italian wine, first in the New York wine auctions and then as a merchant, she quickly learned to appreciate wine in the “Old World” way— not as a luxury good reserved for special occasions, but a living agricultural product that belongs to everyday life.\u003c\/p\u003e\n\u003cp\u003eThis awakening eventually led her to move to the storied region of Burgundy. There, deep in the heart of rural French wine country, her experiences living and drinking among the area’s independent artisan growers cemented her understanding of wine as a form of liquid culture, reflecting the people and places where it has been lovingly crafted for generations.\u003c\/p\u003e\n\u003cp\u003eA specific French term exists for this romantic notion that, in addition to tasting delicious, wine should tell us something about the area from which it came. Although impossible to translate literally, this concept of “terroir” has sometimes been described as a “sense of place,” or “somewhere-ness.” It explains why the Pinot Noir from one village in Burgundy will taste noticeably different from the same grape grown in the next town, or even the next vineyard over.\u003c\/p\u003e\n\u003cp\u003eIt’s also the reason why most European wine regions label their wines not according to the grape variety, but the “place name,” or “appellation” where it was grown. Whether known in French as \u003cem\u003eappellation d’origine protégée\u003c\/em\u003e, in Spanish as \u003cem\u003edenominación de origen\u003c\/em\u003e, or in Italian as \u003cem\u003edenominazione di origine controllata\u003c\/em\u003e, the basic idea is the same: each designated area imparts its own special identity, no two expressions alike.\u003c\/p\u003e\n\u003cp\u003eAfter many years working with the wines of Europe, Mary arrived at an important insight. Left in the dark by decades of simplistic marketing efforts that placed grape above geography, American consumers needed a brand they could trust to decipher the complex notion of \u003cem\u003eterroir\u003c\/em\u003e in a clear and straightforward way. Out of this realization, our elegant “White Label” was born.\u003c\/p\u003e\n\u003cp\u003eToday, it is our mission to unlock the world of European “appellation” wines by working with individual growers in multiple villages— from Bordeaux to Nîmes to Valençay— who produce exceptional, regionally-distinctive wines at extremely accessible prices.\u003c\/p\u003e\n\u003cp\u003eIn the traditional spirit of the “Old World,” each Mary Taylor Wine has been selected as a faithful ambassador of its geographical origin, true to local traditions and the vision of the individual farmer who bottled it. We are proud to offer affordable wines of genuine quality and integrity (no shortcuts) that will bring the magic of their “terroirs” to life wherever you choose to enjoy them: at a dinner party, next to the grill, or even just on a quiet night at home.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default","offer_id":46333244473633,"sku":"210000010559","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0743.png?v=1692037778"},{"product_id":"2019-mary-taylor-anjou-rouge-loire-valley-france","title":"2022 Mary Taylor Anjou Rouge, Loire Valley, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e80% Cabernet Franc, 20% Cabernet Sauvignon. 25 year-old vines rooted in slate and limestone soil. Aged in stainless steel. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis extremely conscientious farm in the Coteaux de L’Aubance within the Anjou-Villages is run by a winemaking family, known by Biotteau. This is the fourth generation of Biotteau to make wine here. Today the family is hypersensitive to respecting the land and the winery is HVE level 3 certified.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first thing you’re bound to notice when you pick up a bottle of Mary Taylor Wine is the lack of a familiar grape on the label. No Pinot Noir or Cabernet, no Chardonnay or Merlot.\u003c\/p\u003e\n\u003cp\u003eThat’s because the team of lifelong wine lovers who make up the Mary Taylor company, think about wine differently than the usual brands lining the shelves of your local supermarket or big box store. The name of the grape only tells part of the story of what wine is supposed to be. The missing key, which the great winemakers of Europe have known for centuries, is “place.”\u003c\/p\u003e\n\u003cp\u003eWhen founding partner Mary Taylor first fell in love with wine in the early 1990’s, it was the European classics that truly spoke to her and stole her heart. As a young professional selling French and Italian wine, first in the New York wine auctions and then as a merchant, she quickly learned to appreciate wine in the “Old World” way— not as a luxury good reserved for special occasions, but a living agricultural product that belongs to everyday life.\u003c\/p\u003e\n\u003cp\u003eThis awakening eventually led her to move to the storied region of Burgundy. There, deep in the heart of rural French wine country, her experiences living and drinking among the area’s independent artisan growers cemented her understanding of wine as a form of liquid culture, reflecting the people and places where it has been lovingly crafted for generations.\u003c\/p\u003e\n\u003cp\u003eA specific French term exists for this romantic notion that, in addition to tasting delicious, wine should tell us something about the area from which it came. Although impossible to translate literally, this concept of “terroir” has sometimes been described as a “sense of place,” or “somewhere-ness.” It explains why the Pinot Noir from one village in Burgundy will taste noticeably different from the same grape grown in the next town, or even the next vineyard over.\u003c\/p\u003e\n\u003cp\u003eIt’s also the reason why most European wine regions label their wines not according to the grape variety, but the “place name,” or “appellation” where it was grown. Whether known in French as \u003cem\u003eappellation d’origine protégée\u003c\/em\u003e, in Spanish as \u003cem\u003edenominación de origen\u003c\/em\u003e, or in Italian as \u003cem\u003edenominazione di origine controllata\u003c\/em\u003e, the basic idea is the same: each designated area imparts its own special identity, no two expressions alike.\u003c\/p\u003e\n\u003cp\u003eAfter many years working with the wines of Europe, Mary arrived at an important insight. Left in the dark by decades of simplistic marketing efforts that placed grape above geography, American consumers needed a brand they could trust to decipher the complex notion of \u003cem\u003eterroir\u003c\/em\u003e in a clear and straightforward way. Out of this realization, our elegant “White Label” was born.\u003c\/p\u003e\n\u003cp\u003eToday, it is the mission of Mary Taylor Wine to unlock the world of European “appellation” wines by working with individual growers in multiple villages— from Bordeaux to Nîmes to Valençay— who produce exceptional, regionally-distinctive wines at extremely accessible prices.\u003c\/p\u003e\n\u003cp\u003eIn the traditional spirit of the “Old World,” each Mary Taylor Wine has been selected as a faithful ambassador of its geographical origin, true to local traditions and the vision of the individual farmer who bottled it. They are proud to offer affordable wines of genuine quality and integrity (no shortcuts) that will bring the magic of their “terroirs” to life wherever you choose to enjoy them: at a dinner party, next to the grill, or even just on a quiet night at home.\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default Title","offer_id":46333245554977,"sku":"210000010557","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0005_1bdc42d3-d2e7-4b10-af1b-65bcd81e8e95.png?v=1692037781"},{"product_id":"chantereves-nuits-saint-georges","title":"2023 Chanterêves Nuits-Saint-Georges \"Les Tuyaux\", Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLocated at the very northern end of Nuits Saint Georges. Soils are relatively deep, light in color, and stony. 100% whole-cluster fermentation, ambient yeast fermentation with a \u003cem\u003epied de cuve\u003c\/em\u003e, no mechanical pump-overs, limited foot punch-downs, aged two winters in 228L barrels (very little new oak). Minimal SO2 addition at harvest, then only if needed (during aging and before bottling), no fining, no filtration.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"\"\u003eChanterêves is a husband and a wife team launched in 2010 by two oenologists, Tomoko Kuriyama and Guillaume Bott. They are so called ‘négociant-vinificateur’ meaning that they buy grapes from winegrowers and vinify them to make their own wines.\u003cbr\u003e\u003cbr\u003eBorn in Japan, Tomoko has been passionate about food and wine from a young age. Her maternal grandmother was a cooking teacher and had her own cooking show on a national television channel in Japan. Her father was always a fan of good Bordeaux and Burgundy so wine was very much on her radar from an early age. Tomoko's professional career began in Germany. She apprenticed under Paul Fürst, Peter Jakob Kühn, and Hermann Schmoranz of Weingut Georg Breuer, and obtained an engineering degree in oenology \u0026amp; viticulture from the Geisenheim University. Until the launch of Chanterêves she was the production manager at Weingut Altenkirch in Rheingau, specializing in Riesling and Pinot Noir. She moved to Burgundy in 2011.\u003cbr\u003e\u003cbr\u003eGuillaume was born in Dijon and grew up in Beaune. Being a Burgundian, the passion for wine came naturally to him. When it came time to choose a path in school he chose the Lycée Viticole of Beaune. Guillaume's first job was as the right hand of Gérard Boudot of Domaine Etienne Sauzet in Puligny-Montrachet. During his seven years at Sauzet, Guillaume gained experienced in vinifying the great Chardonnay terroirs of Burgundy. In 2002, in order to expand his expertise to Pinot Noir, he moved to Domaine Simon Bize et Fils in Savigny-les-Beaune to assist Patrick Bize. Guillaume continues to work as the cellar master of Bize to this day.\u003c\/p\u003e\n\u003cp class=\"\"\u003eGuillaume and Tomoko first met in 2005 when she came to Simon Bize as a harvest intern. Their passion for Burgundy and winemaking philosophies are so aligned that it was only a matter of time till they set out on their own.\u003c\/p\u003e","brand":"Chanterêves","offers":[{"title":"Default Title","offer_id":46333304373537,"sku":"210000012043","price":96.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0023_4ca34b30-7f6d-4173-8d3b-b69b31c9aa78.png?v=1753119458"},{"product_id":"2023-domaine-de-montbourgeau-l-etoile-savagnin-jura-france","title":"2022 Domaine de Montbourgeau “L’Etoile”, Jura, France","description":"\u003ch4\u003e\n\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrown in a vineyard planted in 1930, with now 90-year-old vines, and hand harvested later than the other vineyards. Aging in 230-litre oak barrels, as well as 600-litre demi muid for 3 to 4 years. Not topped up. This is Jura's Savagnin that tastes like baby Vin Jaune!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDomaine de Montbourgeau has produced traditional Jura wines since Victor Gros, the grandfather of current Vigneronne, Nicole Deriaux, first planted the estate’s vineyards in 1920. Nicole’s father, Jean Gros, was responsible for expanding the domaine once he acceded to the head of the family in 1956. Thirty years later (1986) Nicole joined her father and she now is fully responsible for the operation of the domaine. Her three sons are waiting in the wings!\u003c\/p\u003e\n\u003cp\u003eThe estate is located in the village of L’Etoile in the southwestern zone of the Jura. The origin of the name “L’Etoile” (meaning “star”) is attributed to either the fact that there are five hills surrounding the village in the pattern of a star or, more probably, because of the numerous specimens of the fossils of ancient starfish that are found to this day in the soils of this appellation. The appellation itself is very small, including only 52 hectares, principally in the village of L’Etoile but also with certain vineyards in the neighboring villages of Planoiseau, Saint Didier, and Qunitigny.\u003c\/p\u003e\n\u003cp\u003eThe domain’s nine hectares are devoted mostly to Chardonnay with Savagnin sited in 1.7 of those hectares; some Trousseau and Poulsard round out the plantings. The viticulture is organic and the vinification is strictly traditional respecting, in all aspects, the ancient practices of this region. Nicole Deriaux’s natural approach to every step of the process captures the true essence of the Etoile appellation in each of the separate bottlings done at the domaine.\u003c\/p\u003e\n\u003cp\u003eAll grapes are hand-harvested and vinified in the cellars underneath the family home, which is surrounded by the picturesque mountaintops of the Jura. Fermentation occurs in stainless steel cuves but all wines are then racked into a combination of foudres, demi-muids, and smaller barrels, virtually none of which are new. The white wines are aged in barrels; they are never racked; they are not topped off. The very special nature of the appellation of L’Etoile produces white wines of exceptional finesse and complexity.\u003c\/p\u003e","brand":"Domaine Montbourgeau","offers":[{"title":"Default","offer_id":46333304340769,"sku":"P-1827","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/SSWINEBOTTLEPHOTOTEMPLATE_c4c080bb-5244-4fb3-8719-b034fa5b4b2b.png?v=1768324772"},{"product_id":"domaine-moreau-naudet-petit-chablis-burgundy","title":"2023 Domaine Moreau-Naudet Petit Chablis, Burgundy, France","description":"\u003cp data-start=\"376\" data-end=\"745\"\u003e\u003cstrong data-start=\"376\" data-end=\"394\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"394\" data-end=\"397\"\u003eSourced from vineyards planted on Portlandian soils—typically found on the higher slopes surrounding Chablis—this 100% Chardonnay expresses a more immediate, fruit-forward style while retaining the region’s hallmark freshness. The 2023 vintage highlights vibrant acidity and pure aromatics, shaped by a growing season that favored clarity and lift.\u003c\/p\u003e\n\u003cp data-start=\"747\" data-end=\"1176\"\u003eIn the glass, the wine shows lively citrus tones, crunchy orchard fruit, and delicate floral nuances, with a faint mineral edge. Domaine Moreau-Naudet maintains a low-intervention approach, employing sustainable farming practices and native yeast fermentations to preserve the integrity of the fruit and terroir. Aging is carried out in stainless steel or neutral vessels, emphasizing precision and brightness over oak influence.\u003c\/p\u003e\n\u003cp data-start=\"1178\" data-end=\"1464\"\u003eOn the palate, it is light, crisp, and energetic, with a straightforward charm and a refreshing saline touch. Designed for early enjoyment, this Petit Chablis pairs beautifully with fresh seafood, light salads, soft cheeses, and simple appetizers—making it an ideal apéritif-style wine.\u003c\/p\u003e\n\u003cp data-start=\"1471\" data-end=\"1837\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1493\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr data-start=\"1493\" data-end=\"1496\"\u003eDomaine Moreau-Naudet is a respected Chablis estate known for its commitment to terroir-driven wines and minimal intervention winemaking. Established by Stéphane Moreau and now led by Virginie Moreau, the domaine continues to uphold a philosophy centered on sustainable vineyard practices, careful site expression, and balance in the cellar.\u003c\/p\u003e\n\u003cp data-start=\"1839\" data-end=\"2181\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eTheir approach favors natural fermentations, gentle extraction, and restrained use of oak, allowing each cuvée—from Petit Chablis to premier cru bottlings—to clearly reflect its origin. The wines are widely admired for their purity, precision, and authenticity, offering a transparent lens into the diverse soils and microclimates of Chablis.\u003c\/p\u003e","brand":"Moreau Naudet","offers":[{"title":"Default Title","offer_id":46333304865057,"sku":"P-3322","price":45.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit_24_9e32d85b-68d7-4859-97a5-692cefcd2a09.png?v=1774303431"},{"product_id":"domaine-francois-lamarche-la-grande-rue-grand","title":"2018 Domaine François Lamarche La Grande Rue Grand Cru Monopole, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Grande Rue Monopole Grand Cru is matured in oak casks for between 16 and 20 months. Bottled with no fining and no filtering. Depending on your personal taste, this wine can be cellared between 6 anbd 35 years. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDomaine Lamarche was run by François Lamarche together with his wife Marie-Blanche since the death of his father Henry in 85 till his retirement in 2006. The vineyards belonged jointly to François and to his sister Genevieve and their respective daughters Nicole and Nathalie, who are now in charge. Nicole is responsible for the vineyards and wine making, and Nathalie runs the commercial aspects of the domaine. The vineyard portfolio of this important domaine was created masterfully over three generations of the Lamarche family. Most of the domaine’s holdings are in the village of Vosne-Romanée. The jewel in the crown is the monopole vineyard of \u003cstrong\u003e\u003cem\u003eLa Grande Rue\u003c\/em\u003e\u003c\/strong\u003e, a 1.65 ha “sandwiched” between the vineyards of Romanée-Conti and La Romanée on the north, and La Tâche on the south. Interestingly, this fine vineyard was honored Grand Cru classification only in 1992 (this was not done in the original classification of the 1930s because of tax reasons…). This is the second smallest Grand Cru in the Côte d’Or (the smallest is La Romanée with 0.85 ha). The reclassification was not easy to achieve back in 1992, because for years the quality of the wines didn’t match the ones of it’s neighboring prestigious vineyard, mainly due to poor vineyard management and wine making.\u003c\/p\u003e\n\u003cp\u003eThe other domaine’s vineyards include fine parcels of Grands-Échezeaux, Échezeaux and unique mélange of Clos de Vougeot from three different parcels located at different parts of the Clos, an array of top notch Premier Crus in Vosne Romanée inc. Les Malconsorts, Les Suchots, Les Chaumes, La Croix Rameau (with recent addition of Nuits-Saint-Georges “Les Cras”). It took hard work over years to bring the domaine back on track, and the hard work was evident since the 1999 vintage and dramatically since the 2005, two years after Nicole completed her diplome in Oenology and joined her father in the domaine. Since 2006 Nicole is solely in charge of the domaine, and she got the freedom to run the domaine as per her own philosophy. The vineyard practice was changed to biological cultivation, the barrels’ suppliers were changed and less new wood present (maximum 50% for the top wines depending on the vintage), and the equipment in the winery was updated to modern standards.\u003c\/p\u003e\n\u003cp\u003eNicole’s objective is to respect the terroir of each wine and keep the viticulture traditional.\u003c\/p\u003e","brand":"Lamarche","offers":[{"title":"Default","offer_id":46333305291041,"sku":"P-8468","price":1149.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2050.png?v=1692038064"},{"product_id":"2019-tiberio-trebbiano-dabruzzo-abruzzo-italy","title":"2022 Tiberio Trebbiano d'Abruzzo, Abruzzo, Italy","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:99184c0b-c583-4424-9a4f-bfe242d759ca-17\" data-testid=\"conversation-turn-36\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"ebe37614-9048-4f81-b78f-b6614ebcea1d\" dir=\"auto\" data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003ch3 data-start=\"524\" data-end=\"544\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"545\" data-end=\"870\"\u003eSourced from estate vineyards in Abruzzo, situated between the Gran Sasso mountains and the Adriatic Sea, this Trebbiano benefits from dramatic diurnal shifts and cooling maritime breezes. The calcareous-clay soils contribute precision and minerality, while careful vineyard management ensures balance and aromatic intensity.\u003c\/p\u003e\n\u003cp data-start=\"872\" data-end=\"1242\"\u003eUnlike many simple interpretations of Trebbiano, Tiberio focuses on the historic Trebbiano Abruzzese biotype, known for its structure, aging potential, and complexity. The 2022 vintage emphasizes freshness and clarity. Fermentation takes place in stainless steel with native yeasts, and the wine is aged on fine lees to build subtle texture without sacrificing vibrancy.\u003c\/p\u003e\n\u003cp data-start=\"1244\" data-end=\"1591\"\u003eFlavors of citrus, pear, and almond skin unfold alongside hints of fennel and sea spray. Its bright acidity and mineral backbone make it exceptionally food-friendly—ideal with grilled seafood, shellfish, fresh cheeses, or simple Mediterranean dishes. While delicious in its youth, it also has the structure to evolve gracefully over several years.\u003c\/p\u003e\n\u003ch3 data-start=\"1598\" data-end=\"1622\"\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1623\" data-end=\"1931\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAzienda Agricola Tiberio\u003c\/span\u003e\u003c\/span\u003e is a family-owned estate dedicated to expressing the true character of Abruzzo’s indigenous varieties. Founded in the early 2000s, the winery quickly gained recognition for its research into native vine material and its focus on quality-driven, terroir-expressive wines.\u003c\/p\u003e\n\u003cp data-start=\"1933\" data-end=\"2301\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe estate farms sustainably, emphasizing low yields and meticulous vineyard care. In the cellar, the philosophy centers on minimal intervention and precision, allowing the purity of fruit and the imprint of limestone soils to shine. The 2022 Trebbiano d’Abruzzo exemplifies this approach—elegant, vibrant, and unmistakably rooted in its mountainous coastal landscape.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e","brand":"tiberio","offers":[{"title":"Default","offer_id":46333305356577,"sku":"210000011776","price":26.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0049_1.png?v=1692038064"},{"product_id":"domaine-nico-grand-mere-pinot-noir-valle-de-u","title":"2021 Domaine Nico \"Grand Mère\" Pinot Noir, Valle de Uco, Mendoza, Argentina","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVilla Bastias is located in Tupungato within the Uco Valley.  The vineyard is old and planted with Dijon Clones in 1993.  The Grand Mère parcel gets more sun than the Grand Pere block, with generous and silky tannins. Winemaking is traditional and gentle for these delicate wines.  Yields are extrememly low in both sites due to the age of the vineyard. \u003c\/p\u003e\n\u003cp\u003eFermented with 20% whole clusters and indigenous yeast in small vats of 800L.  Punch-down extraction done by hand with max. fermentation temperature reaching 25C.  Maceration took place over 7-10 days and malolactic fermentation took place in barrel.\u003cbr\u003e\u003cbr\u003eThe wine is aged in 2nd use French oak barrels for 14 months prior to bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDomaine Nico is the world's first extreme high-altitude \u003cem\u003eparcela \u003c\/em\u003ePinot Noir\u003cem\u003e.\u003c\/em\u003e It is an unusual location for the New World with limestone soil of alluvial origin and cool climate and a labor of love for the Catena family.  \u003c\/p\u003e\n\u003cp\u003eThe vineyard is named after Laura's daughter, Nicola, whose name pays homage to Nicola Catena, Laura's great-grandfather and founder of the Catena winery in 1902. \u003c\/p\u003e\n\u003cp\u003eLaura has been in love with Pinot Noir since her first travels to France as a teenager.  A self-avowed francophile, Laura studied French throughout university.  She has a lifelong obsession with authors Sartre and Camus, as well as with the Louvre and the Centre Georges Pompidou, where she has spent countless hours.\u003c\/p\u003e\n\u003cp\u003eWith Domaine Nico, Laura borrows from France in the names of the wine parcels and in the concept of individual terroirs, but also plays with the words to give the wines a modern twist that’s reflective of their style. \u003c\/p\u003e","brand":"Domaine Nico","offers":[{"title":"Default Title","offer_id":46333306372385,"sku":"210000011241","price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/nicograndmere.jpg?v=1692038066"},{"product_id":"nv-benedicte-et-stephane-tissot-cremant-du-jura-bl","title":"NV Benedicte et Stephane Tissot Crémant du Jura Blanc, Jura, France","description":"\u003cp\u003eThe Tissots own some 35 hectares of vineyards, manned by a team of 15 hardy souls. The Jura region is made up of just 2000 hectares of vineyards, on a narrow strip running 60km north to south in eastern France. The climate is similar to the Côte d’Or (Burgundy), with damp, cool winters and warm, mainly dry summers. The vines are planted at an average altitude of 300 meters.\u003c\/p\u003e\n\u003cp\u003eDomaine Tissot have not only made the bold choice of farming according to biodynamic principles, they are also adherents to the low interventionist movement (aka natural winemaking), fermenting with natural yeasts and limiting sulphur dioxide additions. The Tissot estate is that rare breed of winery that enjoys a cult-like following amongst the hipster sommelier set, but is equally well regarded by more traditional wine gatekeepers.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Tissot","offers":[{"title":"Default","offer_id":46333305651489,"sku":"P-9991","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1807.png?v=1692038065"},{"product_id":"alice-et-olivier-de-moor-bourgogne-aligote-bu","title":"2019 Alice \u0026 Olivier De Moor Bourgogne Aligoté, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003eABOUT THIS WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe de Moors have a 2.5-hectare parcel of mainly Aligoté down the road from Courgis in a village called Chitry-Le-Fort. They planted the parcel, named Champagne, starting in 1995 (it also includes some Chardonnay that goes into their Bourgogne Chitry bottling). The exposure is northwest and the soils are 25-30 centimeters of clay over hard limestone rock. The farming is certified-organic and the harvest by hand. The fruit is destemmed, gently pressed and fermented spontaneously with indigenous yeasts and without sulfur in tank. The wine goes through malo and is aged on its lees without bâtonnage or racking in mainly enamel-lined steel tanks for close to a year. Bottling is generally without fining or filtering in the fall following the vintage; it is the only time a touch of sulfur is added to the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT THIS PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlice and Olivier de Moor live and work in Courgis, a small village 7km southwest of Chablis. It is where Olivier grew up, and his “old” cellar, the part where he ages his Chablis in oak barrels, is underneath his grandparents’ house. From the hill where Courgis sits, the view is of vineyards over hills all the way to the Chablis Grands Crus.\u003c\/p\u003e\n\u003cp\u003eOlivier says the landscape has changed a lot in his lifetime, that all the woods, bushes and fallow land that dotted the hills have disappeared in favor of vines.\u003c\/p\u003e\n\u003cp\u003eAlice is from the Jura, and the two met at a large Chablis estate where Olivier was in charge of the vineyards. Both are enologists, graduates of the Dijon enological school, with enough knowledge to take a radically different direction for their vines and wines than their neighbors. While the division of labor principally consists of Olivier in the vines and Alice in the cellar and office, both are equally omnipresent in every role and all decisions are made together.\u003c\/p\u003e\n\u003cp\u003eThey began their estate by planting three plots of Chablis-Bel-Air, Clardy and Rosette-in 1989. Of their first harvest in 1994, they kept only 15HL and sold off the rest. They were still employed elsewhere, but quit that fall after leasing their Saint-Bris vines: 0.55HA of planted in 1902 and 0.40HA of Sauvignon Blanc planted in 1950. For the next three years, they worked their four hectares of vines while tending the vines of other winemakers to make a living. In 1996, they planted a large plot in Chitry (the parcel is called \"Champagne\") with Aligoté and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe De Moors have worked their vines organically since 2005, a rarity in their area. In 2002, they stopped using large harvest bins and replaced them with small boxes where the grapes are not crushed by their own weight. In 2007, they built a large and high-ceilinged winery, allowing them to do all their cellar work by gravity. In 2008, they purchased a second-hand pneumatic press to treat the grapes in the gentlest way possible. There is no SO2 used at harvest or during the vinification. Aging has traditionally been in Burgundian barrels of different ages for the Chablis wines, the Bourgogne Chitry and the old vine Aligoté, with young vine wines and Sauvignon aged in cement and stainless steel tanks. Over the years this has evolved: 228 liter Burgundian barrels are still the most common vessel, though demi-muids and foudres of various sizes have joined the fray along with enamel-lined stainless steel tanks and even a few amphoras.\u003c\/p\u003e","brand":"Alice \u0026 Olivier De Moor","offers":[{"title":"Default","offer_id":46333306732833,"sku":"AVT-demooraligote","price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2592.png?v=1692038067"},{"product_id":"castell-dage-penedes-fragments-white","title":"2020 Castell d'Age Penedès \"Fragments\" White, Catalonia, Spain","description":"","brand":"Castell d'Age","offers":[{"title":"Default Title","offer_id":46333307486497,"sku":"210000011238","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-1852.png?v=1692038068"},{"product_id":"2019-chantereves-pommard-burgundy-france","title":"2019 Chanterêves Pommard, Burgundy, France","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e50% from La Vache and 50% from En Mareau. Both are relatively high altitude parcels, with thin topsoil and relatively steep slopes. \u003cem\u003eLutte raisonnée\u003c\/em\u003e. 100% whole-cluster, ambient yeast fermentation with a \u003cem\u003epied de cuve\u003c\/em\u003e, only very gentle pump-overs (sometimes none), limited foot punch-downs, aged 13 months in 228L barrels (very little new oak), minimal SO2 addition at harvest, then only if needed (during aging and before bottling), no fining, no filtration\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eChanterêves is a husband and a wife team launched in 2010 by two oenologists, Tomoko Kuriyama and Guillaume Bott. They are so called ‘négociant-vinificateur’ meaning that they buy grapes from winegrowers and vinify them to make their own wines.\u003cbr\u003e\u003cbr\u003eBorn in Japan, Tomoko has been passionate about food and wine from a young age. Her maternal grandmother was a cooking teacher and had her own cooking show on a national television channel in Japan. Her father was always a fan of good Bordeaux and Burgundy so wine was very much on her radar from an early age. Tomoko's professional career began in Germany. She apprenticed under Paul Fürst, Peter Jakob Kühn, and Hermann Schmoranz of Weingut Georg Breuer, and obtained an engineering degree in oenology \u0026amp; viticulture from the Geisenheim University. Until the launch of Chanterêves she was the production manager at Weingut Altenkirch in Rheingau, specializing in Riesling and Pinot Noir. She moved to Burgundy in 2011.\u003cbr\u003e\u003cbr\u003eGuillaume was born in Dijon and grew up in Beaune. Being a Burgundian, the passion for wine came naturally to him. When it came time to choose a path in school he chose the Lycée Viticole of Beaune. Guillaume's first job was as the right hand of Gérard Boudot of Domaine Etienne Sauzet in Puligny-Montrachet. During his seven years at Sauzet, Guillaume gained experienced in vinifying the great Chardonnay terroirs of Burgundy. In 2002, in order to expand his expertise to Pinot Noir, he moved to Domaine Simon Bize et Fils in Savigny-les-Beaune to assist Patrick Bize. Guillaume continues to work as the cellar master of Bize to this day.\u003c\/p\u003e\n\u003cp class=\"\"\u003eGuillaume and Tomoko first met in 2005 when she came to Simon Bize as a harvest intern. Their passion for Burgundy and winemaking philosophies are so aligned that it was only a matter of time till they set out on their own.\u003c\/p\u003e","brand":"Chanterêves","offers":[{"title":"Default","offer_id":46333307879713,"sku":"210000012040","price":86.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2727.png?v=1692038068"},{"product_id":"chateau-sainte-eulalie-minervois-printemps-de","title":"2024 Château Sainte Eulalie Minervois Rosé \"Printemps d'Eulalie\", Languedoc, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested, sorted and undergo the saignée method to produce this vibrant rosé. Aging is in tank.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChâteau Ste. Eulalie is located in the Minervois region of France’s Languedoc, midway between Narbonne and the Medieval town of Carcassonne.  The snowy peaks of the Pyrenees can be seen on the horizon and Narbonne and the Mediterranean lie 45 minutes to the south.  The estate is comprised of 34 hectares on terraces 200 meters above the town of La Livinière.  Long regarded as the finest section of Minervois, La Livinière has now been recognized as an official “Cru de Languedoc” and is entitled to its own appellation. The stony soil of clay and limestone is planted with Syrah, Grenache, Carignan and Cinsault, with an average age of 25 years. The domaine also includes some century-old Carignan vines and 70 year-old Grenache.  Viticulture is organic and is C\u003cem\u003eertified Sustainable\u003c\/em\u003e. \u003c\/p\u003e","brand":"Château Sainte Eulalie","offers":[{"title":"Default","offer_id":46333308305697,"sku":"210000012047","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/SSWINEBOTTLEPHOTOTEMPLATE_31_e49fd7e3-c6c4-4888-bc07-cbdb94a9128a.png?v=1721689327"},{"product_id":"aslina-umsasane-stellenbosch","title":"2018 Aslina \"Umsasane\" Stellenbosch, South Africa","description":"\u003cdiv class=\"et_pb_section et_pb_section_1 et_pb_with_background et_section_regular\"\u003e\n\u003cdiv class=\"et_pb_row et_pb_row_1 et_pb_equal_columns\"\u003e\n\u003cdiv class=\"et_pb_column et_pb_column_3_5 et_pb_column_1 aqua-vertical-align  et_pb_css_mix_blend_mode_passthrough\"\u003e\n\u003cdiv class=\"et_pb_module et_pb_text et_pb_text_2  et_pb_text_align_left et_pb_bg_layout_light\"\u003e\n\u003cp class=\"et_pb_text_inner\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"et_pb_text_inner\"\u003eThe grapes were handpicked at optimum ripeness. The wine was barrel matured separately for 16 months in French oak barrels. 30% of the wine in first fill barrels, 40% in second fill and the rest in third fills. Wines are filtered, but not fined.\u003c\/p\u003e\n\u003cp class=\"et_pb_text_inner\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"et_pb_text_inner\"\u003eNtsiki grew up in Mahlabathini, a rural village in KwaZulu-Natal, and matriculated from high school in 1996. Having spent a year as a domestic worker, she was awarded a scholarship to study winemaking at Stellenbosch University in 1999. She graduated in 2003 with a BSc in Agriculture (Viticulture and Oenology) and joined boutique winery Stellekaya as their winemaker the following year.\u003c\/p\u003e\n\u003cp\u003eNtsiki’s ambition to create her own wines grew following a collaboration with Californian winemaker, Helen Kiplinger, as part of Mika Bulmash’s Wine for the World initiative.It was over dinner and a glass of wine with her new colleagues in the USA that she shared the story of the inspiration behind her ambition. Her beloved grandmother was the guiding light in her life and it became obvious that her new brand should be named Aslina in the matriarch’s honour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"et_pb_section et_pb_section_2 et_pb_with_background et_section_regular section_has_divider et_pb_bottom_divider\"\u003e\n\u003cdiv class=\"et_pb_row et_pb_row_3 et_pb_equal_columns\"\u003e\n\u003cdiv class=\"et_pb_column et_pb_column_3_5 et_pb_column_6 aqua-vertical-align  et_pb_css_mix_blend_mode_passthrough et-last-child\"\u003e\n\u003cdiv class=\"et_pb_module et_pb_text et_pb_text_3 aqua-vertical-align  et_pb_text_align_left et_pb_bg_layout_light\"\u003e\n\u003cdiv class=\"et_pb_text_inner\"\u003e\n\u003cp\u003eHer winemaking philosophy drew upon earlier experiences of harvest in Tuscany and Bordeaux, where she discovered a close affinity with nature that rekindled her own deep connection with the soil growing up in KwaZulu-Natal. On a later visit to France, she was invited to make a wine for The Winemakers’ Collection, an opportunity afforded to a handful of winemakers from around the world. Finally, she sits on the board of directors for the Pinotage Youth Development Academy, which provides technical training and personal development for young South Africans in the Cape Winelands, preparing them for work in the wine and tourism industries. The programme offers them the unique opportunity to emulate her own considerable success.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aslina","offers":[{"title":"Default","offer_id":46333308666145,"sku":"210000011479","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2142.png?v=1692038070"},{"product_id":"chantereves-maranges-blanc-vignes-blanches-bu","title":"2020 Chanterêves Maranges Blanc \"Vigne Blanche\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Bourgogne Blanc is sourced entirely from the Village of Maranges, specifically Dezize-lès-Maranges, in the north of Côte de Beaune. White wine from Maranges is characterized by fine gold color and is redolent of white flower scents (hawthorn, acacia, honeysuckle). With age, notes of gunflint or honey give depth to its personality. This wine is smooth and subtle, not forceful but refined in its details. Both reds and whites have won admirers among wine lovers, especially since the Saint-Vincent Tournante of 1997.\u003cbr\u003e\u003cbr\u003eThe grapes in this wine are coming from relatively deep soils with limestone gravels. The terrain is lightly sloped, with good drainage. Grapes are whole cluster crushed, with a long (6-hour) press cycle, ambient yeast fermentation with \"\u003cem\u003epied de cuve\" (wild yeast)\u003c\/em\u003e, aged 12 months in 228L to 600L barrels, no fining, occasional light filtration, minimal SO2 addition only if needed (during aging and before bottling).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eChanterêves is a husband and a wife team launched in 2010 by two oenologists, Tomoko Kuriyama and Guillaume Bott. They are so called ‘négociant-vinificateur’ meaning that they buy grapes from winegrowers and vinify them to make their own wines.\u003cbr\u003e\u003cbr\u003eBorn in Japan, Tomoko has been passionate about food and wine from a young age. Her maternal grandmother was a cooking teacher and had her own cooking show on a national television channel in Japan. Her father was always a fan of good Bordeaux and Burgundy so wine was very much on her radar from an early age. Tomoko's professional career began in Germany. She apprenticed under Paul Fürst, Peter Jakob Kühn, and Hermann Schmoranz of Weingut Georg Breuer, and obtained an engineering degree in oenology \u0026amp; viticulture from the Geisenheim University. Until the launch of Chanterêves she was the production manager at Weingut Altenkirch in Rheingau, specializing in Riesling and Pinot Noir. She moved to Burgundy in 2011.\u003cbr\u003e\u003cbr\u003eGuillaume was born in Dijon and grew up in Beaune. Being a Burgundian, the passion for wine came naturally to him. When it came time to choose a path in school he chose the Lycée Viticole of Beaune. Guillaume's first job was as the right hand of Gérard Boudot of Domaine Etienne Sauzet in Puligny-Montrachet. During his seven years at Sauzet, Guillaume gained experienced in vinifying the great Chardonnay terroirs of Burgundy. In 2002, in order to expand his expertise to Pinot Noir, he moved to Domaine Simon Bize et Fils in Savigny-les-Beaune to assist Patrick Bize. Guillaume continues to work as the cellar master of Bize to this day.\u003c\/p\u003e\n\u003cp class=\"\"\u003eGuillaume and Tomoko first met in 2005 when she came to Simon Bize as a harvest intern. Their passion for Burgundy and winemaking philosophies are so aligned that it was only a matter of time till they set out on their own.\u003c\/p\u003e","brand":"Chanterêves","offers":[{"title":"Default Title","offer_id":46333308862753,"sku":"210000012042","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/mg2qhs44dh1uezgm5fs8.png?v=1692038071"},{"product_id":"day-wines-a-peridot-afternoon-yamhill-carlton","title":"2017 Day Wines ''A Peridot Afternoon'' Yamhill Carlton, Oregon, USA","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn 2017, owner and winemaker Brianne Day was pregnant and wanted to make a wine that would age so well, her son could drink it 21 years later. Needing something with more tannin and body than Pinot Noir, she started the journey of making this wine to be one of patience and steadiness – much like pregnancy itself. 90% Syrah and 10% Viognier, using 25% whole clusters of Syrah. Native fermentation and foot treading (which she did while wearing her newborn son in an Ergobaby), aged in mostly neutral French oak for 30 months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 Brianne Day sold everything she owned and began traveling through wine regions all over the world. Over the following eight years she visited around 80 different regions, working at wineries in Burgundy, Argentina, Australia, and New Zealand. During this time, she re-established her home base in Oregon and worked at a number of wineries including The Eyrie Vineyards and Brooks.\u003c\/p\u003e\n\u003cp\u003eIn 2012 Brianne started her own winery with some Pinot Noir grapes from the 15-acre, dry-farmed Crowley Station Vineyard in the Eola Amity Hills. The inaugural vintage was only 125 cases and sold out quickly. On the strength of that single bottling she was invited to the RAW fair in London and was one of only seven American wineries mentioned in Isabelle Legeron’s recent book, Natural Wine, alongside Edmunds St. John and Arnot Roberts.\u003c\/p\u003e\n\u003cp\u003eSince then, Brianne has grown production to a level of around 5000cs\/year and continues to experiment with under-appreciated varieties such as Malvasia, Tannat, and even Aligote while honing her Pinot Noir skills.\u003c\/p\u003e\n\u003cp\u003eBrianne's general winemaking is as follows: native yeast fermentations, low additions of sulfur, minimal punch downs, rare pump overs, and only tiny amounts of new oak.\u003c\/p\u003e","brand":"Day Wines","offers":[{"title":"Default","offer_id":46333309255969,"sku":"210000011557","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2126.png?v=1692038072"},{"product_id":"craven-pinot-gris","title":"2022 Craven Pinot Gris, Stellenbosch, Western Cape, South Africa","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cellar, it is fermented like a red wine on the skins. The fruit was hand-picked around 21.5 brix in early February and destemmed but left whole berry. Fermentation occurred naturally on the skins in open top fermenters with light pumpovers and gentle punchdowns throughout fermentation. Due to severe drought conditions in 2018, the skins were quite tannic. So Mick only left the juice on skins for 6 days this year to keep the tannins in check. After six days, the free run was racked off and the skins were gently pressed to barrel. Following eight months in old French oak tonneau the wine received one racking to tank with no additions throughout the lifecycle other than a small amount of SO2. The wine is bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCraven Wines is a winemaking collaboration between husband-and-wife team Mick and Jeanine Craven. Mick is an Aussie currently working as lead winemaker at Mulderbosch during the day; Jeanine is South African, and they met in California 'dragging hoses' in Sonoma for harvest in 2007. After both having taken to the text books at their respective universities, they decided to hit the road, see lots of things, work in lots of places and try and learn as much as possible from this massive wine world. After travelling across the world together for four years and learning about wines in Australia, Europe, the States and South America, the couple returned to South Africa in late 2011. They feel Stellenbosch has such an amazing array of sites and terroir, and that it is perfect for what they want to do, which is making site-specific, honest wines.\u003c\/p\u003e","brand":"Craven","offers":[{"title":"Default Title","offer_id":46333309649185,"sku":"210000016085","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0007_b26b3804-a5e2-4a46-8f87-9591dc37f109.png?v=1692038073"},{"product_id":"chantereves-bourgogne-chardonnay-burgundy-fra","title":"2024 Chanterêves Bourgogne Blanc \"Yume Utai\", Burgundy, France","description":"\u003ch4\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSourced entirely from Maranges. In the winery, it sees low SO2 additions, indigenous yeast fermentation, natural malolactic and 1 year aging in older oak barrels (228L). There is no bâtonnage, no fining, and only one light filtration.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"\"\u003eChanterêves is a husband and a wife team launched in 2010 by two oenologists, Tomoko Kuriyama and Guillaume Bott. They are so called ‘négociant-vinificateur’ meaning that they buy grapes from winegrowers and vinify them to make their own wines.\u003cbr\u003e\u003cbr\u003eBorn in Japan, Tomoko has been passionate about food and wine from a young age. Her maternal grandmother was a cooking teacher and had her own cooking show on a national television channel in Japan. Her father was always a fan of good Bordeaux and Burgundy so wine was very much on her radar from an early age. Tomoko's professional career began in Germany. She apprenticed under Paul Fürst, Peter Jakob Kühn, and Hermann Schmoranz of Weingut Georg Breuer, and obtained an engineering degree in oenology \u0026amp; viticulture from the Geisenheim University. Until the launch of Chanterêves she was the production manager at Weingut Altenkirch in Rheingau, specializing in Riesling and Pinot Noir. She moved to Burgundy in 2011.\u003cbr\u003e\u003cbr\u003eGuillaume was born in Dijon and grew up in Beaune. Being a Burgundian, the passion for wine came naturally to him. When it came time to choose a path in school he chose the Lycée Viticole of Beaune. Guillaume's first job was as the right hand of Gérard Boudot of Domaine Etienne Sauzet in Puligny-Montrachet. During his seven years at Sauzet, Guillaume gained experienced in vinifying the great Chardonnay terroirs of Burgundy. In 2002, in order to expand his expertise to Pinot Noir, he moved to Domaine Simon Bize et Fils in Savigny-les-Beaune to assist Patrick Bize. Guillaume continues to work as the cellar master of Bize to this day.\u003c\/p\u003e\n\u003cp class=\"\"\u003eGuillaume and Tomoko first met in 2005 when she came to Simon Bize as a harvest intern. Their passion for Burgundy and winemaking philosophies are so aligned that it was only a matter of time till they set out on their own.\u003c\/p\u003e","brand":"Chanterêves","offers":[{"title":"Default Title","offer_id":46333310107937,"sku":"210000012041","price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0021_00eaf22f-c5f8-4521-a93e-d7e098d62453.png?v=1753119026"},{"product_id":"copy-of-2018-domaine-nico-grand-mere-pinot-noir-va","title":"2021 Domaine Nico \"Histoire d'A\" Pinot Noir, Valle de Uco, Mendoza, Argentina","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn both La Savante and Histoire d'A we use whole clusters during fermentation to highlight the texture and graininess of the wines. Histoire d'A is a generous due to great sun exposure, with cinnamon, cloves, and perceived sweetness to the tannins. Fermented with 40% whole cluster and indigenous yeast in Oak roll- fermentor of 600L. 10-12 day maceration with malolactic fermentation in barrel. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Nico is the world's first extreme high-altitude \u003cem\u003eparcela \u003c\/em\u003ePinot Noir\u003cem\u003e. \u003c\/em\u003e It is an unusual location for the New World with limestone soil of alluvial origin and cool climate and a labor of love for the Catena family.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is named after Laura's daughter, Nicola, whose name pays homage to Nicola Catena, Laura's great-grandfather and founder of the Catena winery in 1902.\u003c\/p\u003e\n\u003cp\u003eLaura has been in love with Pinot Noir since her first travels to France as a teenager. A self-avowed francophile, Laura studied French throughout university. She has a lifelong obsession with authors Sartre and Camus, as well as with the Louvre and the Centre Georges Pompidou, where she has spent countless hours.\u003c\/p\u003e\n\u003cp\u003eWith Domaine Nico, Laura borrows from France in the names of the wine parcels and in the concept of individual terroirs, but also plays with the words to give the wines a modern twist that’s reflective of their style.\u003c\/p\u003e","brand":"Domaine Nico","offers":[{"title":"Default Title","offer_id":46333310566689,"sku":"210000011243","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0008_1f0bdeef-6b9c-4f9c-a6ec-0bd2aa6dffb5.png?v=1692038074"},{"product_id":"2018-chandon-de-briailles-pernand-vergelesses-1er","title":"2018 Chandon de Briailles Pernand-Vergelesses 1er Cru \"La Vie est Belle\", Burgundy, France","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA playful cuvée which diverges from the traditional wines of the domaine, this is a Pinot Blanc from Pernand-Vergelesses Ile des Vergelesses, vinified as a red, macerated with the skins without punching down for ten days. Aged in a used barrel of 350L for 12 months and bottled without sulfur. Bottled without added sulfites. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"views-field views-field-description\"\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis historic estate was established in 1834. Claude de Nicolay took over from her mother as winemaker in 1988 and crafts traditionally styled wines from one of the Côte d'Or's great terroirs, the hill of Corton and its surrounding villages. Corton is just north of Beaune and it's easy to spot, as it's a big hill with a forest on top. It's a limestone outcropping that is set apart from the main \"côte\" of the Côte de Beaune or Côte de Nuits. It is a bit of an anomaly in the Côte d'Or as the Grand Crus are named after the hill, rather than attached to a specific village. Three villages have vineyards that are a part of Corton: Aloxe, Ladoix, and Pernand-Vergelesses. Corton is the only place with \u003cem\u003ered\u003c\/em\u003e Grand Cru in the Côte de Beaune. \u003c\/p\u003e\n\u003cp\u003eAlready in the early 1980's Nicolay's mother, Nadine, stopped using any herbicides or pesticides in the vineyards and the vineyards have been organic since 1998. Francois de Nicolay, after running a wine shop in Paris for several years, joined his sister at the domaine in 2001. Through his experience of tasting wines from all over France, he became interested in biodynamic farming and by 2005, the vineyard management was fully biodynamic. The brother and sister team are incredibly curious and always making trials to acheive the best soil health and expression from their terroir. They were the first in Burgundy to treat oidium with milk instead of a copper sulfur mix and it's now a permissible treatment for certified organic agriculture. They own 13.7 hectares and \"every vine is touched.\" Since 2014, they have been working with training the vines higher and longer, which gives the vines protection from the sun \/ shade for the grapes, and also allows for more photosynthesis, giving the plant more energy. They own three horses now and eventually would like to use horses entirely instead of tractors. They are also working with herbal infusions to boost the health of the vines and soil. \u003c\/p\u003e\n\u003cp\u003eIn the cellar, no enological products are used (except for sulfur in very small quantities), no tartaric acid, no exogenous yeasts, no tannin powder, no enzymes, etc. The winery itself has also been certified biodynamic since 2012. When most people mention biodynamic, they are referring to the farming. It's a separate certification for the cellar. The Chandon de Briailles wines are quite unique in the fact that there is a negligible amount of new oak for aging and most wines are made with a whole-cluster fermentation. For many years, Chandon de Briailles used 100% whole clusters every year on every wine, but their style has gradually changed and since 2011 they adapt the amount of whole clusters according to the wine and vintage. The Savigny-les-Beaune village is now typically de-stemmed and the premier cru and grand cru will have up to 100% whole cluster in a sunny year with good phenolic maturity. Fermentations start naturally a few days after harvest in open top cement tanks for all of the wines, except the grand cru, which are fermented in wooden open top fermenters. In 2015, the winery used a new stainless steel vertical press, which is incredibly gentle. It's considered the \"Rolls Royce\" of presses because it simply gives the most perfect and gentle press. Aging is carried out in mostly used barrels (up to eight years-old). The maximum amount of new oak now, even on the grand cru wines is up to 20%, as of the 2017 vintage. All of the wines are bottled without fining or filtration. For more than ten years, they have been working with low sulfur and bottled no sulfur wines to see how they would age and travel. For the first time, for the 2017 vintage, they released a limited amount of wines bottled without any added sulfur. \u003c\/p\u003e\n\u003cp\u003eThe Chandon de Briailles wines are truly gems within the Côte d'Or. They are not quite like any other Burgundy. When destemming, extraction, and new oak were the fashion, they were bottling all of their wines with 100% whole clusters and no new oak. Even today, with a max of 20% new oak, it's very low for grand cru Burgundy. Nothing quite stands still here and the only constant is the unending quest to learn more and experiment to achieve the best expression possible of Savigny-les-Beaune, Pernand-Vergelesses, and Corton, irrespective of fashion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Chandon de Briailles","offers":[{"title":"Default Title","offer_id":46333311090977,"sku":"210000012022","price":114.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2534.png?v=1692038076"},{"product_id":"jacky-marteau-lulu-loire-valley-france","title":"2024 Jacky Marteau \"Lulu\" Sauvignon Blanc, Loire Valley, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRodolphe Marteau’s main focus is getting the best quality of grapes through various techniques such as spring de-budding, de-leafing, grassing through the vineyard, and green harvest for lowering yields. The winemaking then becomes simple. 1\/3 of the Sauvignon Blanc production is macerated with skin to naturally bring down the acidity while adding body and fruit depending on the needs of the year. Then there is a gentle pressing with a pneumatic press, cooling maceration (bring the wine to cold temperature: 5°C) during 7 days, then kept under controlled temperature (17°C) for 3 or 4 weeks. The wine is aged on fine lees in stainless steel tanks and then bottled in December.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2010 was an important year for the winery as Jacky Marteau retired and left the estate to his son and daughter. After passing down his passion and his savoir-faire, he left them the keys to a winemaking domaine whose reputation for quality was already indisputable.  It is up to them now to maintain that reputation, and to do even better! Whether it is Rodolphe, watching over every vine and every grape, or Ludivine, handling each bottle, each e-mail, they make up a complementary team and they love their work more and more each day.\u003c\/p\u003e\n\u003cp\u003eToday, in 2015, at the onset of our sixth season flying “solo,” it is time to spread our wings and launch into our own passionate lives of encounters and exchanges, around a nice glass of Touraine wine, of course!\u003c\/p\u003e","brand":"Jacky Marteau","offers":[{"title":"Default","offer_id":46333311123745,"sku":"210000011652","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2281.png?v=1692038076"},{"product_id":"2014-caparzo-brunello-di-montalcino-tuscany-italy","title":"2015 Caparzo Brunello di Montalcino, Tuscany, Italy","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThere are several areas of origin for the grapes. The first being, “Caparzo” which is at 220 meters (720 feet) above sea level in the northern part of the appellation; 8 hectares (20 acres). The soil is composed of sandy-clayey Pliocene sediments. The second area is “La Caduta\" which is at 300 meters (985 feet) above sea level in the southwestern part of the appellation; 7 hectares (17.5 acres). The soils are composed of loosely packed stony arenaceous schist. The third area is “Il Cassero” which is at 270 meters (885 feet) above sea level in the southern part of the appellation; 6 hectares. The soil is composed of Pliocene sediments with sandy-stony or schisty-clayey matrix. The final area of origin is  “San Piero – Caselle” which sits at 250 meters (820 feet) above sea level in the eastern part of the appellation; 2 hectares (5 acres). The soils here are sandy-clayey.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCaparzo produced its first vintage of Brunello di Montalcino in 1970 when the situation in Montalcino was very different than it is now. At the time, there were only 13 wineries in Montalcino, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. What might seem to be just a detail is instead quite positive, because the different locations of Caparzo's vineyards allow the estate to draw the most from the different microclimates and terroirs present in Montalcino. The grapes harvested from the vineyards in the various areas of the appellation are carefully selected to lay the foundations for a complex wine that brings together all of the characteristics that make Brunello one of the world's most sought after wines.\u003c\/p\u003e\n\u003cp\u003eThe origins of the place named Caparzo are still unknown. According to some people, the name is derived, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum, indicating \"a place touched by sun”. The history of Caparzo dates back to the end of the 1960s at the dawning of Brunello di Montalcino, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. The farm estate was renovated, modernized, and new vineyards were planted. In a short time, Caparzo made itself known in the Brunello market. In 1998, 30 years after the first rows of vines were planted, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. With the help of her son, Igino, and daughter, Alessandra, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is the expression of an excellent territory.\u003c\/p\u003e","brand":"Caparzo","offers":[{"title":"Default","offer_id":46333311910177,"sku":"P-4231","price":50.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2164.png?v=1692038077"},{"product_id":"pipette-magazine-issue-no-8","title":"Pipette Magazine Issue No. 8","description":"\u003cp\u003eABOUT THIS ISSUE:\u003c\/p\u003e\n\u003cp class=\"\"\u003eReleased in February 2021, it contains the following:\u003c\/p\u003e\n\u003cp class=\"\"\u003eCity guides to Melbourne and Sydney; a long, fascinating interview with Austrian winemaking iconoclast Christian Tschida; a “day in the life” during harvest at Abruzzo winery Lammidia; a personal account of receiving a natural wine delivery by boat in Copenhagen; the story behind Australian winemaker Jordy Kay’s foray into compostable plastic wrap; the story of Jauma Wines’ new farm and yoga studio, also in Australia; a profile on Anders Frederik Steen and Anne Bruun Blauert; the story of Maria and Alex Koppitsch’s natural winery in the Burgenland; an in-depth article about how importers are considering labor ethics and transparency, and a poem for natural wine lovers.\u003c\/p\u003e\n\u003cp class=\"\"\u003eABOUT THIS MAGAZINE:\u003c\/p\u003e\n\u003cp class=\"\"\u003ePipette Magazine is an independent print magazine about natural wines, 3x\/year, distributed globally. \u003c\/p\u003e\n\u003cp class=\"\"\u003eThe magazine highlights small producers of natural wine, and the communities around them, through an edgy, contemporary perspective. They publish top quality, original journalism alongside unique illustration and photography. \u003c\/p\u003e","brand":"Perrine's Wine Shop","offers":[{"title":"Default","offer_id":46333313810721,"sku":"210000012115","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/pipette-socials-chawks0058.jpg?v=1692038081"}],"url":"https:\/\/perrineswine.com\/collections\/women-in-wine.oembed?page=27","provider":"PERRINE's WINE SHOP","version":"1.0","type":"link"}