{"title":"Zero Sulfur Wines","description":"\u003cp\u003eBrowse our wines that contain 0 mg\/L of added sulfur. Raw wine, no chemicals, alive and changing, sometimes unpredictable, just like Mother Nature. This collection is always expanding and evolving, so if \"sans soufre\" wines are your thing, check back frequently.\u003c\/p\u003e","products":[{"product_id":"az-agr-costadila-vdt-rosso-nv-2l","title":"Az Agr Costadila VdT Rosso NV [2L]","description":"","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":43573845000427,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/products\/image_54f0eaf8-f00c-4842-b3f1-97d3dd166e62.jpg?v=1599172820"},{"product_id":"chodin-param-parra-libre-pais-2022","title":"Chodin Param 'Parra Libre' Cinsault 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIt’s a small natural wine community in Chile, and Paula Chodin Param and her husband Arnaldo Batista worked with Roberto Henríquez before beginning their own project.  They make wine in a small cellar belonging to a friend, and follow the same, minimal-intervention approach. All fermentations are with native yeasts, they use almost no temperature control, and sulfur is used sparingly and only at the end of malolactic fermentations.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e‘Parra Libre País’\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ecomes from a single parcel of dry-farmed centenarian vines at the base of a hill in the area of Coelemu in the Itata Valley. The soils are granitic and the parcel is close to the Pacific Ocean, with its cooling influence bringing a lifting acid tension to the fruit.  The grapes were harvested by hand and destemmed, then fermented in open-top plastic bins with their skins, then the wine is racked to rest in a stainless steel tank. Bottled without fining or filtering.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis is Cinsault with depth and complexity - and as it’s open to some air -  it shows its wild strawberry, red currant and hibiscus fragrance with fine texture and a Rooibos tea-like finish. It’s a compelling wine, both refreshing and cerebral. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eBruno Sant'Anna\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"JOSE PASTOR 2:30 4cs\/$350","offers":[{"title":"Red","offer_id":44720161226987,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/9F716081-3B59-4A0E-A16E-D31997F14403.jpg?v=1709933540"},{"product_id":"la-stoppa-ageno-vino-bianco-2020","title":"La Stoppa 'Ageno' Vino Bianco 2020","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 2 • June 2024 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa Stoppa has a long and rich history in the Emilia-Romagna region in Northern Italy. Founded over a century ago, Elena Pantaleoni began to lead the winery in the mid 90’s that her family acquired in 1973. S\u003c\/span\u003e\u003cspan\u003ehe has made La Stoppa into one of the most well-respected natural wine labels in the world. The current winemaker is Giulio Armani, whose personal project Denavolo is also featured this month.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e'Ageno' is the only dry white wine of the estate. 100% Malvasia di Candia Aromatica, macerated on skins for 4 months in stainless steel or concrete vessels. Aged in wooden tanks and bottled without fining, filtration, or added sulfur.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen I think about Brett as a cultural and desired quality in wines, I think about the wines of Emilia-Romagna. I think of all the famous foods of the region: balsamic vinegar, cured meats, Parmigiano Reggiano, and pastas. I can’t think of any better pairing than the lively, radiant, and mouth watering wines of La Stoppa.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Ageno has the telltale aromas of a Bretty natural wine from Emilia-Romagna. Think petrol, floral, orange marmalade, grapefruit seed oil, a bit of barnyard. Once you swig a few gulps you’ll wish you had a full spread of Italian delicacies to pair with it. The palate is equally pleasing and dense with notes of citrus oil, orange marmalade, with salinity and tannic structure to balance the high acidity of Malvasia. Drink this one quickly, as it has zero sulfur and gets pretty funky after 30 minutes, but that shouldn't be too much of an ask. \u003cem\u003eJeremy Hernandez\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"Orange • Skin Contact","offer_id":45018401800427,"sku":"","price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/AFB919B4-62A5-48F6-97DE-2FB4D6E25A95.jpg?v=1713224987"},{"product_id":"domaine-tatsis-young-vines-2019","title":"Domaine Tatsis 'Young Vines' 2019","description":"\u003cp class=\"p1\"\u003e\u003cb\u003e\u003c\/b\u003eThis is a great example of the soul-satisftying wines being made by Periklis and Stergios Tatsis. 50% Xinomavro and 50% Negoska, made from younger vines in Macedonia; the older vines in this plot go into the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/vwm.wine\/products\/domaine-tatsis-young-vines-xinomavro-negoska-2015?_pos=2\u0026amp;_sid=f357b9853\u0026amp;_ss=r\"\u003eTatsis \"Goumenissa\"\u003c\/a\u003e. Xinomavro, with it's edgy sour cherry notes, has a resemblance to Nebbiolo, while Negoska's lower acidity and darker, earthy, tones are a perfect complement. Lots of crunchy herbal notes here: rosemary, violet, cranberry, and sarsaparilla, with a nervy backbone of grip and earth. Plenty of personality here but the funky flavors are reigned-in. The extra aging helps soften up and integrate the more gnarly ruggedness and add some complexity. This is an astounding wine for the money.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTatsis was one of the first producers to doggedly stand behind Greek grape varieties and older, natural winemaking techniques in Macedonia. When Periklis and Stagios Tatsis joined their father in the vineyards in the late 1990s, there were probably only four or five other winemakers who were working like they did. \u003c\/span\u003e\u003cspan\u003eThe Tatsis brothers really embody the idea that looking to the past is the way forward. They are working with organic and Biodynamic methods and zero sulfur. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"DNS 3PM\/$300","offers":[{"title":"Red","offer_id":45522379145451,"sku":"","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/6E4CEF5D-6AB0-4B10-BC2D-451B029403E5.jpg?v=1779213892"},{"product_id":"ziniel-haile-chardonnay-2022","title":"Ziniel \"Haile\" Chardonnay 2022","description":"","brand":"NOMADIC 4cs\/$400 2PM","offers":[{"title":"White","offer_id":45939101040875,"sku":"","price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/AF8A9EF3-6DB6-472E-AC52-02334C419110.jpg?v=1779213847"},{"product_id":"bonhomme-le-telquel-rouge-2023","title":"Bonhomme 'Le Telquel' Rouge 2023","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003ePierre-Olivier Bonhomme is continuing the work he and Thierry Puzelat began many years ago. It was Thierry's idea to expand beyond his family's Tue-Boeuf wines and purchase fruit from neighbors and other growers, allowing him to make more of the easy-drinking natural wine he loved while encouraging others to farm their vines organically, paying them more than they would get for selling conventionally-farmed fruit to others. Looking back after a decade plus, this has been crucially transformative for the region and many vignerons. When Thierry picked Pierre-O to partner with, he was a high-school dropout who had just been working harvests at Tue-Boeuf. Yet Pierre-O has kept this project at the forefront of Loire natural wines since 2013, when Thierry went back to Tue-Boeuf full-time. Thierry knew what he was doing when teaming up with Pierre-O.\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eThe name \u003cem\u003eTelquel\u003c\/em\u003e is, surprise surprise, a pun. It's a riff on \u003cem\u003eteckel\u003c\/em\u003e (the French for Dachshund) spun to sound like the phrase for \"as is\". The idea here to make a simple table wine that reflects the vintage. The blend changes every year but is always Gamay dominant and sulfur is typically not added. The wine's \"Un Poil Dur...\" tag line extends the canine pun. It literally translates to \"A hard hair\" but is slang for \"rough around the edges.\" \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003eThis wine is a tad rough around the edges but in the best way. It’s always a tad rustic, nervy, full of energy and complexity. It has enough fruit and acid to be refreshing and enough savory and tannin to stand up to complex meals. I get floral berry aromatics mixed in with bright spring herb garden on the nose. On the palate I get a bit of underripe currant, menthol, anise, and white pepper. \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eI fell in love with this wine earlier this year and it has reinforced my love of Gamay. This year this is a blend of Gamay, Cab Franc, and a bit of Syrah and Grenache from the Roussillon region. With climate change hitting the Loire hard, it has been increasingly common to make up for fruit destroyed by frost and hail by purchasing grapes from the south. \u003cem\u003eJeremy Hernandez\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":45949324394731,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/1C97A649-996E-4EAE-A13A-5768908368FC.jpg?v=1731697281"},{"product_id":"denavolo-dinavolino-vino-bianco-2022","title":"Denavolo \"Dinavolino\" Vino Bianco 2022","description":"\u003cp class=\"p1\"\u003eWith grapes from the lower slope of a plot in Emilia-Romagna, winemaker Giulio Armani crafts this snappy and characterful white with an eye towards minimal cellar intervention and maximum expressiveness of the region's traditional varieties. Giulio's day job is as the winemaker at La Stoppa, and Denavolo is his personal project.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e'Dinavolino' is an unfiltered blend of Malvasia di Candia Aromatica, Marsanne, Ortugo and a yet-unidentified indigenous grape. In this section of the vineyard, vines planted to clay and limestone soils enjoy better access to nutrients and water, resulting in a younger-drinking wine with racy acidity and bright notes of blossom and citrus. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHand-harvested — with thorough vineyard sorting — the grapes are destemmed and macerated in stainless steel for eight to nine months. Fermentation is spontaneous and lasts for 15 days without temperature control. The resulting wine is textured and full-bodied with notes of orange marmalade and apricot and a finish reminiscent of \u003cmeta charset=\"utf-8\"\u003eEmilia-Romagna's famed Parmigiano Reggiano. Brettanomyces (or Brett) contributes a slight aroma of acetone, adding to the wine's wild and hyperlocal personality. \u003cem\u003eKate Masters\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Orange • Skin Contact","offer_id":46047728697579,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/7075A31D-D2E9-4D3B-A9D5-50B9C3E186D6.jpg?v=1734988716"},{"product_id":"denavolo-dinavolo-rosso-2022","title":"Denavolo \"Dinavolo\" Rosso 2022","description":"\u003cp\u003e75% Pinot Grigio, 10% Pinot Noir, 10% Bonarda, 10% Barbera\u003c\/p\u003e\n\u003cp\u003eLight, rustic red, savory, ethereal, crayon wax; looks like a red but tastes like a white.\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":46047758352619,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/AFC8EA9C-BFC5-451F-BD9F-F672E2E0156D.jpg?v=1734988665"},{"product_id":"domaine-rougeot-sous-la-velle-meursault-sans-soufre","title":"Domaine Rougeot 'Sous la Velle' Meursault Sans Soufre 2022","description":"\u003cp\u003e\u003cspan\u003eStored in a professional temperature controlled facility. Requires 3-5 business days for fulfillment.\u003c\/span\u003e\u003c\/p\u003e","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"Default Title","offer_id":46057903915243,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/9CFA4DB5-8A5D-4A4A-B9C4-91ACB7D46669.jpg?v=1737402632"},{"product_id":"la-salada-el-pages-content-negre-catalonia-2023","title":"La Salada \"El Pages Content\" Negre Catalonia 2023","description":"\u003cp\u003e\u003cem\u003eWon't you take me to...funky town?\u003c\/em\u003e This is a barnyardy affair but a very delicious one with sour cherry and lots of grippy texture. Chill it and down and get your freak on. \u003cem\u003eAbraham Lincoln\u003c\/em\u003e\u003c\/p\u003e","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"Red","offer_id":46225885069547,"sku":"","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/08E3751E-8725-4A4C-A604-CA1F50FE4E9E.jpg?v=1741976349"},{"product_id":"gil-berzal-buscando-garnacha-natural-2022","title":"Gil Berzal \"Buscando\" Garnacha Natural 2022","description":"\u003cp\u003e\u003cstrong\u003ePress 4 Mix\/Red • May 2025 Direct Press Selection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most exciting wines we've come across recently is this Garnacha from Laguardia, in the Basque part of Rioja. It's fermented and aged in concrete with minimal pressing and zero sulfur additions. The estate is about 14 hectares. Brothers Saul and Benjamin Gil Berzal divide up the winemaking and vineyard management, respectively. They are wines that vividly show off the terroir of this part of Rioja without any of the spoof associated with the region's longstanding use of new American oak. Farming is biodynamic and the winemaking is incredibly astute, resulting in a range of wines. Some capture the power and elegance of the great, ageworthy Riojas.\u003c\/p\u003e\n\u003cp\u003eOthers, like the zero-sulfur \"Buscando\" line, are very provocative for such a staid region, making them very delicious outliers that offer a new way into Rioja by way of its more rustic history of peasant wines. Importer David Cascione says \"It's amazing to think that a producer like Saul asks the question ]what was wine like in my village a century ago?' and New Yorkers get the chance to learn about it before most madrileños [Madrid residents] do.\" As we reflect on what changes lie ahead with trade wars and tariffs, the ability to encourage more winemakers to take chances like this is certainly one of the special things about the NY wine market.\u003c\/p\u003e\n\u003cp\u003eThe Buscando Garnacha is beautiful wine with blueberry, black cherry, and energetic lift. It's not super heavy but does have some chewy, almost Nebbiolo-like tannin, but the fruit remains finessed and fresh on top, with softer perfumed notes as well. The wine has a taut tension and clarity, ready to drink now. Zero sulfur added but it's not funky at all, which reflects the intense care and precision going into the winemaking at Gil Berzal. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"KUPELA No minimum","offers":[{"title":"Red","offer_id":46268524331243,"sku":"","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/products\/image_202206cb-014b-454e-a7a0-638750a2978b.jpg?v=1668628923"},{"product_id":"domaine-chamonard-morgon-2020","title":"Domaine Chamonard Morgon 2020","description":"","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":46358591242475,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/C670B4B0-CAC4-43E2-AB64-FA35ADCD1664.jpg?v=1745013074"},{"product_id":"mersel-phoenix-merwah-skin-contact-white-lebanon-2023","title":"Mersel 'Phoenix' Merwah Skin Contact White Lebanon 2023","description":"\u003cp\u003e\u003cstrong\u003ePress 4 White • May 2025 Direct Press Selection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLebanon is one of the oldest winemaking regions in the world. The Romans were used to planting vines in most of the regions they occupied but there were vines in present day Lebanon long before the Romans arrived. The French occupied Lebanon more recently, and their influence on wine is still very prominent. However, winemakers like Eddie Chami of Mersel are trying to move away from that, working with ancient Phoenician varieties like Merwah. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt's thought that Merwah was taken by the ancient Phoenicians (who lived in present day Lebanon) to Europe where over thousands of years slowly morphed into Semillon. Meanwhile, Merwah is still thriving in Lebanon, and wineries like Mersel are working with 150 year-old vines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \"Phoenix\" skin-contact cuvée is made from such centenarian vines. It's organically-farmed, own-rooted, and planted on sandy volcanic soils in the cooler climate Wadi Qannoubine Valley at 1300 meters above sea level. This is an area where many of the vineyards went untended for decades due to war, land mines, and people simply leaving the country. Three weeks on the skins in a mix of steel and amphora, it's lightly orange in color but retaines plenty of freshness and just a little funk. There is a lovely volcanic salinity and crunchy texture to the wine, with notes of orange peel and dried apricot. Great with a range of foods or just on its own.\u003cem\u003e Jonathan Kemp\u003c\/em\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ANCIENT FUTURES 2:30 4cs\/$400","offers":[{"title":"Orange • Skin Contact","offer_id":46377214050539,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/image_b983446c-2979-4b68-8476-27c2129c61bd.jpg?v=1712955104"},{"product_id":"stagiare-rituals-on-repeat-pinot-noir-santa-cruz-mountains-2022","title":"Stagiare \"Rituals On Repeat\" Pinot Noir Santa Cruz Mountains 2022","description":"","brand":"TERRESTRIAL 4CS 3PM","offers":[{"title":"Red","offer_id":46484489109739,"sku":"","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/61CE0A3D-FDD3-4412-8E61-E1F588A949D6.jpg?v=1749508811"},{"product_id":"hiyu-aesalon-columbia-gorge-white-2022","title":"Hiyu \"Aesalon\" Columbia Gorge White 2022","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWinemaker’s note: “\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eEven after eight vintages this wine continues to evolve in form and confound our expectations.  It began as something very exotic, wild and floral; a wine of hedonism in 2016 and 17. In the period from 2018 to 2021 the wine took on more power and rusticity. It become more profound, less purely fruity but also rustic, a country wine of meditation resembling the white wines of Trevallon or Emidio Pepe. In 2021 it started to shift and with this wine from 2022 the next transformation is complete. This vintage and the next have more fruit and purity than the 19 or 21, while retaining the power and soulfullness that is so captivating in those bottlings. It is even more dense and crystalline and reminds me of Dagueneau Silex in its level of polish.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVineyard: The parcel is in the far Southeast corner of the farm with an eastern exposure. We grafted it in 2016 from Pinot Gris to a field blend based on Spanish and Portuguese white varieties: Xarel-lo, Arinto, Verdehlo, Albarino, Trousseau Gris, Godello, Albillo Real and Macabeo. “This is the parcel where I feel most clearly the pulsing of energy that has emerged in the vineyard over\u003cbr\u003etime,” says Nate, who adds that they spray teas in order to further draw out the aromas of the biodiverse vineyards. \u003c\/p\u003e\n\u003cp\u003eGrapes: \u003cspan style=\"font-weight: 400;\"\u003eFrom a field of Spanish and Portuguese white and pink varieties in the Southeast corner of the farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMaking of: Grapes are hand-harvested, then macerated in a wooden vat for five days before being pressed by\u003cbr\u003efoot into old barrels. They remain in barrel to age for 20 months before bottling by hand.\u003c\/p\u003e\n\u003cp\u003ePersonality: “Somehow in this wine it is as if the scent of apricots passed through this living substrate, becoming\u003cbr\u003emore intense through the passing and taken on all the other flavors of the landscape; the petals of chamomile, the wings of insects and the sweetness that can be found on a cow’s back. Culture: Hemingway is reading Lorca in a bar,” says Nate. \u003c\/p\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"White","offer_id":46489687392491,"sku":null,"price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/F368698D-5125-4324-8097-4F704DE442DF.jpg?v=1749508663"},{"product_id":"milan-nestarec-postmoderna-red-nv","title":"Milan Nestarec \"Postmoderna\" Red NV","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePress 4 Mix\/Red • Direct Press Selection October\/November 2025\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMilan Nestarec may be the name on the wine label but his wines are more than the sum of one person’s efforts to make authentic Moravian wine. Milan’s winemaking journey began as far back as he can remember. Due to wine’s presence in his family’s daily lives Milan knew he was destined to be a winemaker. Born in the biggest wine growing village in the Czech Republic where every family made enough wine for their own consumption, his family’s foray into professional winemaking came after they were returned a plot of land that was seized by the the Communist regime during the Velvet Revolution in 1989. This prompted Milan’s father, Milan Sr. to pick up seasonal vineyard work in Germany. Through the connection of the German winery they were able to purchase second hand equipment to ramp up their production and continued buying small plots of land one at a time, despite Milan Jr’s plea for a computer. These acquisitions and increased volume of wine production led to Milan’s father entrusting him with all winemaking decisions at the age of 16.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIf you’ve had the opportunity to follow Milan’s wines over the last few years you’d be hard pressed not to notice a gradual development of precision in his wines, which he attributes to his “essence over style” approach.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"Postmoderna\" is a multi-vintage solera blend of Blaufränkisch from about eight years that is mixed with the current harvest. It's all from different plots and Milan calls it a \"civil debate\" where no plot or vintage speaks more loudly than the others, but gives him a bellwether to measure his winemaking philosophy. Zero sulfur, it is juicy, cruncy, chillable, and crushable; with blueberries, fresh acidity, and a touch of earthy grip. \u003cem\u003eJeremy Hernandez and Jonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":46489688178923,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/A0E7EDAC-6156-4620-BCAA-54BDBDC06BAB.jpg?v=1749508481"},{"product_id":"caleb-leisure-obelus-sierra-foothills-red-2021","title":"Caleb Leisure \"Obelus\" Sierra Foothills Red 2021","description":"\u003cdiv class=\"c7-product__content\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eWinemaker notes:\u003c\/p\u003e\n\u003cp\u003eFrom a beautiful organic vineyard in the back of beyond, a bonkers location high in the foothills and 30 minutes along a dirt fire trail. The vineyard had been meticulously farmed for 20 years when the owner had a health scare and stopped making wine in 2020. Without the energy or financial need to sell the fruit, the grapes were either rotting on the vine or being fed to the farm animals. The crew that helped me harvest my own vineyard told me the saga and I hurried myself to these (nearly literally) wild vines. I cherry-picked the best blocks and the blends from the vineyard have always been made in the field and not the cellar. In 2021, this became my first (accidental) GSM.\u003c\/p\u003e\n\u003cp\u003eTASTING NOTES: Red fruit, spice, leather, candy\u003c\/p\u003e\n\u003cp\u003ePRODUCTION NOTES: Whole cluster ferment in qvevri and macro bin, pressed after 7-10 days in to qvevri and nuetral oak for elevage.\u003c\/p\u003e\n\u003cp\u003eVARIETAL: 60% Grenache, 20% Syrah, 20% Mourvedre\u003c\/p\u003e\n\u003cp\u003eAPPELLATION: Calaveras, Sierra Foothills\u003c\/p\u003e\n\u003cp\u003eFARMING: Organic\u003c\/p\u003e\n\u003cp\u003eSOIL: Gravelly loam, schist VINES: 19 years old\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TERRESTRIAL 4CS 3PM","offers":[{"title":"Red","offer_id":46504507310315,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/0B696879-440E-4FA9-B3C6-C13EE98CAEE4.jpg?v=1751317943"},{"product_id":"marthe-henry-boillot-bourgogne-blanc-sans-soufre-ajoute-2022","title":"Marthe Henry Boillot Bourgogne Blanc Sans Soufre Ajoute 2022","description":"","brand":"ZEV ROVINE 2:30 4cs\/$400","offers":[{"title":"White","offer_id":46624785400043,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/0CBA5E73-5448-4500-B73D-E9BB38F9C185.jpg?v=1753727468"},{"product_id":"la-stoppa-trebbiolo-vino-rosso-2023","title":"La Stoppa 'Trebbiolo' Vino Rosso 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePress 4 Red • September 2025 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLa Stoppa has a long and rich history in the Emilia-Romagna region in Northern Italy. Founded over a century ago Elena Pantaleoni began to lead the winery in the mid 90’s that her family acquired in 1973. The vineyards are farmed organically according to the Suolo and Salute method. The average age of the vines and poor soils lend to a lower yield and higher concentration of character in the grapes. The wines are made with a minimalist approach in the cellar.\u003c\/p\u003e\n\u003cp\u003eAll the vineyard work is conducted by hand to ensure that great attention is paid to the selection of the grapes that make it into the wine. The younger grapes make their way into younger wines like the Trebbiolo and the older vines lend their grapes to producing long-aging wines as in the 2012 Macchiona. Since the mid 90’s when Elena took the helm the winery made the decision to cultivate primarily local varieties such as Barbera and Bonarda for their red grapes, Malvasia di Candia Aromatica, Ortrugo and Trebbiano for white grapes.\u003c\/p\u003e\n\u003cp\u003eTrebbiolo, their most approachable red, is still proudly flying its freak flag, though they have begun adding a small amount of sulfur for the past few vintages. The funk is only a part of the complexity of this singular blend of Bonarda and Barbera. It's a thick, feral, concentrated wine with notes of fresh fig, red plum, cherry compote, and tomato paste. Chewy and ripe with secondary notes of iron and umami, it is a wine that evokes strong reactions. Love it or hate it, La Stoppa's Trebbiolo is a wine that makes no compromises and is a standard bearer for natural wine in Emilia-Romagna and the world over. \u003cem\u003eJeremy Hernandez and Jonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"Red","offer_id":46749817798891,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/78446C5F-9D62-49A5-A21C-26ABDF77676F.jpg?v=1756758898"},{"product_id":"julien-courtois-et-heidi-kuka-autochtone-2019","title":"Julien Courtois et Heidi Kuka \"Autochtone\" 2019","description":"","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"White","offer_id":46849443561707,"sku":null,"price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/4D6CBA9D-AE9A-41E3-B98E-73BA1C130916.jpg?v=1758040771"},{"product_id":"lenkey-pinceszet-puritan-2022","title":"Lenkey Pinceszet \"Puritan\" 2022","description":"\u003cp\u003e\u003cstrong\u003ePress 4 White • October\/November 2025 Direct Press Selection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGeza Lenkey, Jr. had no idea what his father was thinking when he bought a 10 acre vineyard in 1999. The family lived in Budapest and the Tokaj region was a few hours' drive away. But after his father passed away in 2001, Geza Jr. began working in earnest at becoming a vigneron. Since 2005 there have been no chemical sprays used, and the estate was certified organic in 2015. In the years since his father purchased the vineyard, Tokaj has undergone a renewal and it's ancient reputation for world class wines has once again been capturing the attention of wine lovers. Lenkey is arguably making some of the finest, most ageworthy dry wines in Tokaj, in addition to their output of sweet wines that are among the best in the world.\u003c\/p\u003e\n\u003cp\u003e\"Puritan\" is a blend of native varieties that are aromatic, ripen early, and are mostly not included in the offical Tokaj appellation: Muscat Otthonel, Zengő, Zenit, Cserszegi Fűszeres, and Zalagyöngye. It's made with zero added sulfur and spends over two years in tank on the lees. The result is a bracing, layered expression of Tokaj's volcanic soils. Floral, underripe peach, spices, and a toothsome mix of stony minerals and umami. Filigreed, elegant, and with the cut to stand up to complex dishes. Like all of his wines, this is a showstopper; not just a wine that fulfills the potential of Tokaj has been capable of, but for Geza Jr it represents the \"the treasure we inherited from Dad.\" \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"PALINKERIE 3PM $350","offers":[{"title":"White","offer_id":46931110232299,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/0E5D5AA9-8BB4-4441-B9DF-1344629C925B.jpg?v=1759267097"},{"product_id":"cascina-degli-ulivi-ivag-2023","title":"Cascina Degli Ulivi 'IVAG' 2023","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 White • June 2024 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThank goodness for Cortese, which is the one of the best sources for inexpensive, crisp, refreshing white wine in Northern Italy. Cortese was gaining renown as the grape behind Gavi in the middle of the 20th century, but quality went steeply downhill in the 1970s and 80s as worldwide demand was met by loosening the regional regulations around yields and borders, letting the market be flooded with industrially made plonk. Most of the Gavi I first encountered was about as exciting as a free bag of pretzels on a three hour flight. \u003cmeta charset=\"utf-8\"\u003eAfter many years of fighting with the Gavi DOC, Ulivi gave up and simply flipped the letters: hence \u003cem\u003eIvag. \u003c\/em\u003eIt might be too much for the officials trying to protect the sleek Gavi brand, but this wine may provide the best way to peer into the historic soul of this region when it had a little more edge and attitude. A light touch of Brettanomyces is reflected in the gingersnappy, nutty bite of this wine. Almond skin and horehound notes dance around the core of soft Cortese fruit. There's always a tasty tension and primal thirst-quenching quality to this wine that goes right to your soul.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eStefano Bellotti of Cascina degli Ulivi was a big advocate for the potential of Gavi and he also found a path to organic Biodynamic farming by 1985, making him one of the most visible figures in the early world of natural wine and Biodynamics. After his death in 2018 his daughter Ilaria has taken over and the wines continue to showcase wild beauty. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"White","offer_id":46934935765227,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/38C3476C-78EE-41C9-A3DB-AF890BD83B9B.jpg?v=1717536400"},{"product_id":"montesissa-rio-mora-emilia-rosso-frizzante-2021","title":"Montesissa \"Rio Mora\" Emilia Rosso Frizzante 2021","description":"\u003cp\u003eElisabetta Montesissa is following in the footsteps—though maybe not foot stomps—of her grandfather. \"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eMy grandad pressed with his feet, now we have a machine to do it,\" she says. \"My grandad bottled without doing analyses. Now we do analyses on the residual sugar. These are the only differences. I’ve always lived among vineyards and in agriculture. My grandad and my father have always farmed this way. \u003c\/span\u003eWe have been working for three generations to farm our soils respecting the biological cycles, so we can protect the environment and safeguard the health of consumers. We also farm cereals (particularly traditional grains that we use to produce flour and pasta), corn and others arable lands for animal’s alimentation and to consent a good soil rotation. We also have olive trees that we will use in a few years to produce oil. We try to be independent also with vegetables and fruit by our garden. As for the wine, we have always done it as we do it now, respecting the history and the tradition. A wine that is done with a spontaneous bottle fermentation only with indigenous yeasts and without the use of chemistry in the vineyards and in the cellar.\"\u003c\/p\u003e\n\u003cp\u003eHer 'Rio Mora' is another lightly sparkling red wine from Piacenza, a style that is pretty irresistible once you have it with the right food. A blend of Barbera and Bonarda (aka Croatina) with zero sulfur added, it is proudly rustic, with barnyard aromas that accompany lively blueberry and cured meat notes. The Barbera gives it bright acidity and the Bonarda provides a mineral, tannic backbone to create a wine that is refreshing, complex, and could not be duplicated anywhere else in the world. Elisabetta says, \"t\u003cspan style=\"font-weight: 400;\"\u003eraditionally it goes well with important meat dishes such as roasts and braised meats, but also with stuffed pasta and vegetables. It can be a perfect accompaniment for hamburgers or a very stuffed pizza.\" \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"FIFI 2:30 $400","offers":[{"title":"Red","offer_id":46949673140459,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/image_fc3456a1-b388-4bd4-a308-f172ba236c56.jpg?v=1690844697"},{"product_id":"benoit-marguet-champagne-ambonnay-grand-cru-brut-nature-2020","title":"Benoit Marguet Champagne \"Ambonnay\" Grand Cru Brut Nature 2020","description":"","brand":"Classic Wines","offers":[{"title":"Sparkling","offer_id":46990682489067,"sku":null,"price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/D46D2FB2-25A6-4512-B814-E72280FDEB97.jpg?v=1761411243"},{"product_id":"benoit-marguet-champagne-les-crayeres-grand-cru-lieu-dit-brut-nature-2020","title":"Benoit Marguet Champagne \"Les Crayeres\" Grand Cru Lieu-Dit Brut Nature 2020","description":"","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"Sparkling","offer_id":46990684684523,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/CC308003-2251-4396-8098-5A9CA7588E1E.jpg?v=1761411219"},{"product_id":"barbara-lebled-tchin-cheers-vdf-rouge-2024","title":"Lebled \"Ca C'est Bon\" VdF Rouge 2024","description":"\u003cp\u003eGamay\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":47038579736811,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/ABF59DE7-0544-4FBD-B07A-6767A82821C9.jpg?v=1762540400"},{"product_id":"la-vedras-limo-branco-2021","title":"Las Vedras \"Limo\" Branco 2021","description":"\u003cp\u003eRoussanne, Marsanne, Semillon, Petit Manseng, Fernao Pires, Arinto, and Vital planted 40 years ago. 2 years in used barrel.\u003c\/p\u003e\n\u003cp\u003eZero sulfur added\u003c\/p\u003e\n\u003cp\u003eSalty, toasty, and snappy\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"White","offer_id":47087805726955,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/DCB31669-1DE3-49CD-938D-83CA8B96347B.jpg?v=1763845154"},{"product_id":"las-vedras-pero-negro-tinto-2019","title":"Las Vedras \"Pero Negro\" Tinto 2019","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 2 • August\/September 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSonia Raposo met Pedro Marques in 2013 as she was getting deeper into wine and backing away from her career in HR for a pharmaceutical company. She had already been interning and working harvest in addition to taking and then teaching WSET classes. Pedro came from a winemaking family in Torres Vedras, less than an hour up the Atlantic coast from Lisbon, about 5 miles from the ocean, but not a region with much of a reputation for fine wine. His family's winery, Val de Capucha, was one of the only organic producers in the area. Sonia and Pedro wanted to take this even further, and they began finding older plots of indigenous varieties that they could piece together. The wines rarely have any sulfur additions unless they feel it's the only way to save the wine. Sonia and Pedro have now fully left Pedro's family winery to focus on Las Vedras, and now other winemakers are seeing the potential in the area's old vines, Kimmeridgian chalky soils (same as Champagne, Chablis, and Sancerre), and unique heritage of grapes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOne of those unique grapes is Tinta Miuda, not a grape of any renown but that may not be its fault. Blended with Castelao and put In the hands of Sonia and Pedro it almost approaches the zero sulfur Burgundies of Vin Noe or Julien Altaber. It's from a single vineyard, and the Castelao is fermented whole cluster while the Tinta Miuda is destemmed, which they feel is necessary to tame its astringency. It's fermented and aged in 500L barrel, with two years of aging to soften the wine. After all that taming of the Tinta Miuda's rough edges, it's a pretty sleek, elegant wine with sumac, cherry, umami, and tannic finesse. There's a little volatility but this only adds a bit of nervy edge that makes it even more compelling. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":47087815164139,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/70DEBAA7-F8EE-4ED3-9110-A0DD808C7F88.jpg?v=1763845123"},{"product_id":"mas-coutelou-vin-des-amis-2024","title":"Mas Coutelou \"Vin des Amis\" 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePress 4 Red • June\/July 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJeff Coutelou was one of the first to be certified organic in France — back in 1987! His neighbors were not accepting of his methods. When he planted hedges to help block their chemical sprays from coming into his vines, they burned them down. Several times, and fairly recently. Today he continues to take on work that many others do not have the patience or commitment for, like restoring obscure, nearly forgotten varieties to combat the effects of global warming; and planting thousands of olive, almond, fig, and fruit trees for future generations. Coutelou is hardcore about not using sulfur. None of his wines have sulfur added and haven't for quite some time.\u003c\/p\u003e\n\u003cp\u003e\"Vin des Amis\" is one of his most popular wines, a blend of Cinsault, Grenache, and Syrah. It's got the darker tones and tannin you'd expect to find in this kind of Languedoc blend — olive, blackberry, fig, Assam tea — but the wow factor is in how fresh and vibrant it is. Juicy, lively, and a long finish that truly should please all of your friends. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"CAMILLE 3:30PM 4cs","offers":[{"title":"Red","offer_id":47091492258027,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/BFD56C62-63E4-4D61-970F-C9AFC22D2D6E.jpg?v=1763844574"},{"product_id":"la-grapperie-premieres-tries-blanc-vdf-2023-copy","title":"La Grapperie \"Premieres Tries\" Blanc VdF 2023","description":"","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"White","offer_id":47161260048619,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/1678AE51-539A-46CA-9E3A-8C46FDE5C8F0.jpg?v=1765216715"},{"product_id":"la-stoppa-camporomano-barbera-emilia-2015","title":"La Stoppa \"Camporomano\" Barbera Emilia 2015","description":"\u003cp\u003eLa Stoppa is featured prominently in our Emilia-Romagna roundup because of their devoted following and longstanding work as natural wine standard bearers. Though the estate had been around since the late 1800s, the natural wine phase began in earnest  in the late 1990s when owner Elena Pantaleoni and winemaker Giulio Armani ripped out Chardonnay, Sauvignon Blanc, Pinot Noir, and other vines to focus on historic grapes of Emilia, like Barbera, Bonarda, Ortrugo, Malvasia di Candia, and Trebbiano. Everything has been organic since the late 1990s as well, though they were not certified until 2009.\u003c\/p\u003e\n\u003cp\u003ePossibly more important to La Stoppa's reputation is their commitment to aging. They don't release wines sequentially, so vintages pop up out of order when Elena and Guilio feel they are ready, often five years at minimum. \u003c\/p\u003e\n\u003cp\u003eCase in point: the Camporomano here is from 2013. 100% Barbera from a single vineyard, it is not made every year. It's destemmed and sees a long 40 day maceration and fermentation in steel. It's aged in Slavonian oak. Zero sulfur is added, and this is possible in part because the pH of the wine is so low that it doesn't complete malolactic transformation. This means the malic acid is retained, keeping it inhospitable for bacteria and other microbes. It also means the wine is surprisingly bracing and vivid even at this stage of its life. You might even forget it is over a decade old. Thick, ripe black cherry, tangy plum, crunchy raspberry, and spicy red pepper flakes. Complex, rich, and superbly singular. We expect nothing less from La Stoppa, and yet each new drop from them seems to surprise us and enamor us even more to their idiosyncratic ways. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"Red","offer_id":47205248336107,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/DC30D733-64D1-482A-96F3-FDD7E1A7C6D1.jpg?v=1756758832"},{"product_id":"mani-di-luna-la-cupa-rosso-di-torgiano-2016","title":"Mani di Luna \"La Cupa\" Rosso di Torgiano 2017","description":"\u003cp\u003e\u003cstrong\u003ePress 2 • February\/March 2026 Direct Press Selection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMani di Luna is a project in the Torgiano DOC of Umbria, started in 2012 by Rocco, Alessandro, and Simone: three friends who bonded over rock music and the potential for natural agronomy to revitalize crops and soils. They work with 7.5 hectares of vines in a region where ancient Etruscans did the same. All the work is certified organic and done by hand, with a lot of biodynamic methods and preparations in use — hence the winery name Mani di Luna, aka 'Hands of the Moon.'\u003c\/p\u003e\n\u003cp\u003e\"La Cupa\" is from a single vineyard of Sangiovese on sandstone and calcareous marl. It's foot trod in an old vertical press, then aged in a mix of old French oak and concrete for three years. Umbria, to those familiar with the wines of Paolo Bea, is a region that arguably does big tannic reds better than anywhere else. \"La Cupa\" is no exception, with complex layers of grippy, earthy, mouth-coating tannin that manages to be refreshing and invigorating instead of fatiguing and astringent. The bottle age on this shows with lots of dark, sagey, foresty tertiary notes. But on top are notes of black cherry, Earl Grey tea, tarragon, and a surprising mineral clarity that cuts through the core and finish of this hefty, rugged red. Bottled during a waning moon with minimal sulfur. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":47362189852907,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/D21AA315-DB9E-4441-B34E-0976D3C0B0C9.jpg?v=1770060859"},{"product_id":"marcel-lapierre-morgon-cuvee-marcel-lapierre-2024","title":"Marcel Lapierre Morgon \"Cuvee Marcel Lapierre\" 2024","description":"","brand":"WINEBOW 5:30 3cs\/$240","offers":[{"title":"Red","offer_id":47379377684715,"sku":null,"price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/7310BD73-97F7-4024-83F4-ECAADD15079D.jpg?v=1770144564"},{"product_id":"herve-souhaut-la-souteronne-gamay-2024","title":"Herve Souhaut \"La Souteronne\" Gamay 2024","description":"","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":47803842363627,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/C13509F0-2515-403B-8285-C6B5AC01E5D1.jpg?v=1758040729"},{"product_id":"platinetti-guido-vespolina-collline-novaresi-2023","title":"Platinetti Guido Vespolina Colline Novaresi 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAndrea Fontana is the farmer and winemaker behind the wines of Guido Platinetti, and their motto reflects what we’re thinking about when we are talking about Zero Sulfur wines this month: Experience, Tradition, Care and Technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe family business goes back to the beginning of the 20th century, when Carlo Platinetti and Gaudenzio Fontana, started growing vines in the best areas around Ghemme in the Alto Piemonte region. Literally translating to “High Piedmont” - the area nestled at the base of the Italian Alps lies Italy’s former Nebbiolo-growing power house - a region that housed vineyards as far as one could see, with beautifully terraced vineyards looking over the region. That was until the late 1800s when phylloxera struck and decimated the vines, leaving growers stranded with no means to replant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is when Langhe, Barolo, Alba and other regions in Piedmont took over in popularity. Only in the last couple decades Alto Piemonte has made a return to popularity, show-casing a lighter style to the popular red wines of the region that are actively battling climate change to avoid getting heavier and heavier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"ARTISAN 2PM $400\/3CS","offers":[{"title":"Red","offer_id":47932997796075,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/8973D6F8-9788-4D55-A217-4B3406C535D0.jpg?v=1773610345"},{"product_id":"puech-redon-apparente-blanc-2023","title":"Puech Redon \"Apparente\" Blanc 2023","description":"\u003cp\u003e\u003cspan\u003eCyril Cuche lives off the beaten path in the \u003cmeta charset=\"utf-8\"\u003eLanguedoc on a massive property that used to supply wheat to a large scale bread baker. Over the last couple decades Cuche has been renting off the wheat fields and has shifted his attention to planting and maintaining about 45 hectares of vines ranging in age from 5-30 years old. His winery, Chateau Puech Redon has been producing natural wines under the consult of the one and only Eric Texier for a few years now. The Puech Redon wines could fall under the Cévennes IGP, but Cuche intentionally declassifies his wines, partially because he chooses to pick his grapes at significantly lower alcohol levels than the majority of the region. The result is wines that are more lifted and easier to drink than Cévennes is known for producing, with Texier's influence clearly showing through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eL'Apperente Blanc is mostly Viognier and Grenache Blanc, with a splash of Roussanne. The grapes are whole cluster direct press and fermented and aged in a mix of \u003cmeta charset=\"utf-8\"\u003ebarrique and concrete. Unfiltered, the wine has a cloudy, fluorescent color in the glass and drinks like a salty pilsener or a funky wheat beer. Tangy, viscous, and floral, it is easy to knock back and pairs with anything from fish tacos to red Solo cups. At just 11% abv, it's sessionable for long, hot summer days. \u003cem\u003eKirk Sutherland and Jonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"White","offer_id":47934960074987,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/E2C16197-4556-41FB-91EF-9C63B6E79119.jpg?v=1754237740"},{"product_id":"bourre-pif-syrahk47-vdf-2022","title":"Bourre Pif \"Syrahk47\" VdF 2022","description":"\u003cp\u003eNegoce Syrah from the Roussillon, fermented and aged in Alsace. 3 weeks maceration, aged in fiberglass tank. Crunchy and lifted, it feels like a classic expression of Syrah with just a little extra energy. Tapenade, bacon fat, and cranberry notes. Zero sulfur but not funky, just super tasty.\u003c\/p\u003e","brand":"BON RAISIN WINES 4PM 4CS\/$400","offers":[{"title":"Red","offer_id":47955607191787,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/226BB7BD-6AC2-4A39-BE1C-03710A3EE83C.jpg?v=1773608913"},{"product_id":"vin-noe-alibi-bourgogne-aligote-blanc-2024","title":"Vin Noe 'Alibi' Bourgogne Aligote Blanc 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis Aligote is barrel fermented for 9 months and is unfiltered with no added sulfur. This is a direct and taut Aligote that emphasizes its freshness. Crystalline and mineral, fresh citrus, a bit lactic, and energetic. A perfect summer wine for an aperitif or seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eJeremy Hernandez\u003c\/em\u003e\u003c\/p\u003e","brand":"TERRESTRIAL 4CS 3PM","offers":[{"title":"White","offer_id":48013573751019,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/0BDF7326-735B-4246-A5AD-615531B82BE9.jpg?v=1744052040"},{"product_id":"absentee-winery-balou-2023","title":"Absentee Winery \"Balou\" 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePress 4 Red • April\/May 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAvi Deixler founded his Absentee winery in 2016 with the goal of crafting natural and honest wine in Point Reyes, California. Avi maintains his own cooperage and ferments in barrels. He uses only organically farmed grapes that see a tiny bit of elemental sulfur in the vineyards and never adds sulfur to his wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe “Balou” 2023 is a Syrah dominant blend with some petite verdot and carignan added to the mix. The fruit is purchased from the sandy soils of the Poor Ranch in Hopland, Mendocino, California. The vines are 10-40 years old, dry farmed, and have been organic since the ranch’s inception in the 1970’s. Grapes are hand picked and fermented whole cluster in raw oak barrels and barrel rolled for 10 days. They are then pressed and the juice goes back into raw oak barrel for a year. Unfined, unfiltered, with no additives whatsoever.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis vintage of Balou sings with ripe dark berry fruits, and spice. In the glass it’s a juicy, spicy, medium body dose of California terroir with a hint of coconut from the raw oak. This is a great burger and bbq wine for your next summer hang.  \u003cem\u003eJeremy Hernandez\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"FIFI 2:30 $400","offers":[{"title":"Red","offer_id":48033135591659,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/D5F1D25C-F960-439D-BC6C-5E7468AC9BC3.jpg?v=1775074152"},{"product_id":"ruth-lewandowski-stock-pot-gruner-veltliner-2023","title":"Ruth Lewandowski \"Stock Pot\" Gruner Veltliner 2023","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/White • April\/May 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"I love her wines\" is a familiar phrase we hear about Evan Lewandowski's wines, and it's always a little tricky to explain how Ruth is not the winemaker or a relative, but a reference to the Old Testament Book of Ruth, which is a tale of redemption Evan finds inspiring. He explains, \"w\u003cspan\u003eithout sounding 'preachy' and so as not to offend the sensitive, and in the interest of concisely summing things up, I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book. \u003cmeta charset=\"utf-8\"\u003eFrom the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. A natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAnd though a decade ago or so Evan was talking about the potential for making wine in his home state of Utah, he has instead gone all in on California. Like anyone making wine, maybe even more so for natural wine, there has been an evolution to Evan's project, and if you haven't tasted the wines recently you are in for a treat. The whole range is exceptional. Nearly all the wines still are made without added sulfur, but they are less funky and more expressive, while maintaining their exciting, thirst-quenching irreverence.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"Stock Pot\" is Grüner Veltliner from the Rancho Coda vineyard in Russian River Valley, Sonoma. There's no shortage of serviceable Grüner out there, but I don't come across many that really feel new and attention-grabbing. This spends about 10 days on the skins, just enough to give it a bit of texture. Salty and cloudy with notes of citrus zest, Sunny-D, chicken broth (fits with the Crock Pot-inspired label), savory spices, and a refreshingly zappy finish. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"ZEV ROVINE 2:30 4cs\/$400","offers":[{"title":"Orange • Skin Contact","offer_id":48033326104811,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/12D26560-0657-4D4C-B70A-4295C779B9AA.jpg?v=1775074217"},{"product_id":"old-world-winery-ecstatic-consciousness","title":"Old World Winery \"Ecstatic Consciousness\" Mendocino 2022","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/Red • April\/May 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDarek Trowbridge began his viticultural training in 1987 under the wing of his uncle, Lee Martinelli — yes, the owner of Martinelli Winery. By 1993, he’d earned a Bachelor’s Degree in Viticulture from Cal Poly, followed by a Master’s in Enology from Fresno State in 1997. But what he learned was that there’s quite the difference between the natural practices his own grandfather (Lino Martinelli) had employed and the manufacturing practices the schools were teaching. So he went forth and established the aptly-named Old World Winery 25 years ago, with the intention of reestablishing those natural winemaking processes. OWW has been employing ambient yeast\/wild fermentation, utilizing biodynamic practices, and thwarting chemical applications ever since. Using 120 year old field blends and rare varietals, Darek has mastered the art of letting his wines shine naturally.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eHowever, his approach has not come without friction with his more conventional-minded family, who in some cases stopped selling him fruit because they disapproved of Darek's winemaking. Not to mention that Darek began his project at a time when 'natural wine' wasn't even a term, meaning he was pretty isolated. These days, he's still not as well-known as he probably should be, given the exciting lineup of wines available from him.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e\"Ecstatic Consciousness\" is a name that certainly screams California, and yet the wine defies most other California stereotypes. It's blend of Zinfandel, Syrah, and Merlot but also includes a field blend of 120 year-old vines and the obscure Basque variety Abouriou that Darek's great grandfather planted in Sonoma. Blueberry, cherry, plum, and fruit leather notes all in a super snappy, lip-smacking package that expresses California's climate in a way that feels new and engaging. Aged in neutral barrel, minimal sulfur added. \u003cem\u003eDemi Elder and Jonathan Kemp\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ZEV ROVINE 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":48033327513835,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/39BF994A-B0AA-452A-AC70-91B3F3137BF4.jpg?v=1775074248"},{"product_id":"ramon-jane-tinc-set-250ml-can","title":"Ramon Jane \"Tinc Set\" [250ml can]","description":"\u003cp\u003eRamon Jané is a project originally started by Ramon, his wife Mercè Cuscó, and Toni Carbo in 2006. They have been immensely important in resisting the dominance of the industrial Cava producers in Catalonia. About 220 million bottles are produced by about three companies there, led by Freixenet. Standards keep dropping and the most serious producers keep leaving the official Cava designation. The most radical and natural producers in the region are Ramon Jané  — now Ramon, Mercè, and their son Jordi — and Toni Carbo's La Salada label.\u003c\/p\u003e\n\u003cp\u003eRamon is a complete obsessive about everything in his vineyard, and he is a devotee of biodynamics. Whatever he is doing, his land is bursting with lush, green vivacity and the wines show this without bursting with bacterial funk. The grapes for the Tinc Set Sparkling come from a vineyard that is not tilled so as to preserve the microbial and mycorrhizal life in the soil. It's 60% Xarello and 40% Parellada with zero sulfur added, made as a single fermentation Pet Nat. It's a real beauty of a bubbly, with floral touches, golden currant, and a salty thirst quenching minerality that is downright life affirming. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"White","offer_id":48040719548651,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/12E2EAD8-A03C-48BB-919C-AF44035A9175.jpg?v=1775843554"},{"product_id":"llewelyn-god-moving-over-the-face-of-the-waters-chardonnay-2023","title":"Llewelyn \"God Moving Over The Face Of The Waters\" Chardonnay 2023","description":"\u003cp\u003eNotes from Pete the winemaker\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003etl;dr: 60+ year-old Chardonnay. More than two years in barrel; some topped, some\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003enot. Overripe pears, almonds, Doug fir needles, early-season snowmelt rivers.\u003c\/strong\u003e\u003c\/p\u003e","brand":"TERRESTRIAL 4CS 3PM","offers":[{"title":"White","offer_id":48057499615467,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/F899E4CF-0385-4D63-A5B4-ABB59E145724.jpg?v=1747591913"},{"product_id":"grange-tiphaine-rosa-rose-rosam-pet-nat-2025","title":"Grange Tiphaine \"Rosa Rose Rosam'\" Pet Nat 2025","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Pet Nat • Methode Ancestrale","offer_id":48110089011435,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/image_03cb18ba-5d38-4111-8380-e89142a78c46.jpg?v=1683323436"},{"product_id":"laurence-remi-dufaitre-premices-beaujolais-villages-2026","title":"Laurence \u0026 Rémi Dufaitre \"Premices\" Beaujolais-Villages 2025","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eYou can’t talk \u003ci\u003evin de soif\u003c\/i\u003e without mentioning the Gamays of the Beaujolais, a small region in the south of Burgundy. Light, crunchy, and great with a chill, they’re incredibly versatile wines that deliver pure juiciness without sacrificing complexity. While the region became widely known for Beaujolais Nouveau, the bulk wine bottled and released shortly after picking and finishing fermentation, a counter movement emerged in the 1980s when a group of growers in Morgon, later called the “Gang of Four”, returned to traditional farming and low-intervention winemaking inspired by Jules Chauvet. Marcel Lapierre, Jean Foillard, Jean-Paul Thévenet, and Guy Breton led that effort, showing that Beaujolais could be both joyful and transparent to terroir and vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eRémi Dufaitre started out selling his grapes to the local co-op until he felt confident enough in his approach to spontaneous fermentation to bottle his own wine. That first vintage was 2010, and when Jean Foillard tasted it, he immediately reached out and helped connect Rémi to his Parisian clientele. These days, Rémi is practically an unofficial member of the extended gang of four, part of a new wave of producers carrying Beaujolais into its next chapter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eFor me, \u003ci\u003ePremices\u003c\/i\u003e was one of the first wines that sparked my excitement about Beaujolais and natural wine. When I first tasted it, knowing very little about wine at the time, it completely shifted my perspective. It had an emotional pull: just the right amount of juicy red cherries with hints of cola and cinnamon, without veering into anything too cloying, a touch of earth and gravel, a hint of wildness and funk, all wrapped up in a wine that’s crunchy, vibrant, and best served cold. It quickly became my weekday, budget friendly gateway into the world of more sought-after Beaujolais producers like Christian Ducroux, the late Julie Balagny, and Yvon Métras, all of them making wines I think of as “quintessential bistro wines”: endlessly food-friendly, though chances are you’ll finish the bottle before you even think about dinner. As we tasted through wines for the club this month, I revisited \u003ci\u003ePremices\u003c\/i\u003e for the first time in about five years, and it still delivers exactly how I remember.  \u003cem\u003eNico Haunold\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":48110100545771,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/90FFFC8E-C63B-4BF9-A84E-AEAED6159770.jpg?v=1779213796"},{"product_id":"ashanta-under-currents-mendocino-red-2022","title":"Ashanta \"UNDER Currents\" Mendocino Red 2022","description":"\u003cp class=\"\"\u003eBeautiful Old Vine Work Horse. Partial carbonic, grapes de-stemmed and crushed on top of 20% whole cluster into an open top fermenter. Basket pressed after 2 weeks of primary fermentation, aged in neutral French Oak for 11.5 months.\u003c\/p\u003e\n\u003cp class=\"\"\u003eNo additions or subtractions. unfined, unfiltered, zero SO2.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom producers site\u003c\/em\u003e\u003c\/p\u003e","brand":"ZEV ROVINE 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":48126627053803,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/4406189D-34A2-4D6E-9F8C-FEC3D6DBF50B.jpg?v=1776899716"},{"product_id":"le-chill-x-tony-coturri-vin-de-tony-red-2023","title":"Le Chill x Tony Coturri, Vin de Tony Red 2023","description":"\u003cp\u003eA collab with our friend and natural wine making legend Tony Coturri. Coturri has never and will never use grapes treated with pesticides, fungicides or herbicides. This blend brings together merlot and grenache from the 2023 harvest with Tony Coturri's estate Zinfandel, dry-farmed vines he planted nearly fifty years ago on the slopes above Glen Ellen. Grapes were fermented naturally with native yeasts and minimal intervention before being pressed into neutral French oak barrels. Bottled unfined, unfiltered, and with zero sulfur added. \u003cem\u003eFrom Le Chill's site\u003c\/em\u003e\u003c\/p\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":48144353132779,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/4F9D1199-2B27-46CD-A6A5-C40F6E66966D.jpg?v=1777582784"},{"product_id":"yannick-meckert-baisers-volees-pinot-noir-alsace-2022","title":"Yannick Meckert \"Baisers Volees\" Pinot Noir Alsace 2022","description":"","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":48274146296043,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/FDEDB9DF-3F1C-47D1-83EB-A3A8560936F6.jpg?v=1779206023"},{"product_id":"matassa-olla-rouge-2025","title":"Matassa \"Olla Rouge\" 2025","description":"\u003cp\u003eGrenache Noir, Grenache Blanc, Macabeo from a single vineyard. No sulfur added.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":48477542744299,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/products\/image_efdb5af1-e209-40f5-9258-dd87e8b1fcf0.jpg?v=1661444176"},{"product_id":"olivier-cousin-pur-breton-2024","title":"Olivier Cousin \"Pur Breton\" 2024","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/Red • June\/July 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eOlivier Cousin is in semi-retirement these days. He has fully earned his stars as a natural wine pioneer in the Loire Valley. He's scaled back his production and given up most of his acreage to his son Baptiste, who is a leading natural wine figure in his own right. Cousin's wines are still as wild and uncompromising as ever, yet I also am pleased to find they withstand a level of scrutiny that separates them from lots of natural wine that is later to the party. They are not just funky, they are not simply a checklist of clichéd natural wine 'flaws.' Instead, they are deep, soulful wines with structure, power, and a playful spirit — and some funk, of course, but not enough to dominate, only enough to add layers and color. Cousin is not cashing in on a trend, he is a true believer who has gone on trial, literally, for making wine the way he does.\u003c\/p\u003e\n\u003cp\u003e'Pur Breton' is 100% Cabernet Franc, planted in the 1980s. The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeasts are used and the juice undergoes an extended maceration. Aged in old oak barrels. It's a crunchy wine this vintage, lighter and snappier than previous versions. \u003cmeta charset=\"utf-8\"\u003eAromatically complex, with dried flowers, wild raspberry, and a whiff of the horse barn. Blueberry skin, white pepper, and a little graphite. Mouth-coating but light and invigorating all the same. Chill it down for lamb burgers, grilled asparagus, or \u003cem\u003ebo ssam.\u003c\/em\u003e Zero sulfur added. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"JENNY \u0026 FRANCOIS 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":48599599907051,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/F495DC42-8900-41A9-9351-1B30C9D0F7C7.jpg?v=1780083578"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/collections\/40492763493_7b41f86d5c_o.jpg?v=1617393629","url":"https:\/\/vwm.wine\/collections\/no-sulfur-wines.oembed?page=4","provider":"Vanderbilt Ave Wine Merchants | 573 Vanderbilt Ave | Brooklyn NY","version":"1.0","type":"link"}