MFW September Portfolio Update

September '20
France
Loire – Pays Nantais
Domaine de la Bregeonnette
Joseph Orieux founded this domaine in the town of Vallet in the 1960's and has been organic from the start, recently becoming certified (only 12
producers out of 600+ actually have the certification). Today, Joseph's grandson, Stéphane Orieux upholds his family's traditions of organic farming,
hand-harvesting, wild yeast fermentations, and long, sur-lie aging. Due to the many decades of experience, Bregeonnette has become a reference
point for other winemakers in the region who want to learn how to work organically in the vines. Even Marc Ollivier of Domaine de la Pépière consults
Stéphane when he has questions about organic treatments. The same care and dedication to quality is present throughout the entire range of wines.
Everything is harvested by hand, including the Gros Plant, and the top, single-parcel wine, "Clos de la Coudray", spends 18 months sur-lie.
Name Vintage Grapes Size Pack Importer SLO Code

Domaine de la Bregeonnette Gros Plant du Pays Nantais 2019 Folle Blanche 750mL 12 MFW 623990
Domaine de la Bregeonnette Muscadet Sèvre-et-Maine Sur Lie 2018 Melon de Bourgogne 750mL 12 MFW 620985
Cochonnet VdF Melon 2019 Melon de Bourgogne 1L 12 MFW 623993
Domaine de la Bregeonnette Muscadet "Clos de la Coudray" 2016 Melon de Bourgogne 750mL 12 MFW 605858
Domaine de la Bregeonnette Muscadet Sèvre-et-Maine Vallet 2016 Melon de Bourgogne 750mL 12* MFW 620777
Loire – Anjou-Saumur
Bertin-Delatte
In the past decade or so, the town of Rablay-sur-Layon has become a small hub for dedicated young winemakers in the Loire Valley. There’s a strong
community spirit – each year the town organizes a small music festival, and there is a cooperative grocery store in the town center. Geneviève Delatte
and Nicolas Bertin started out in the area working for other winemakers, and in 2008, they purchased their own small vineyard, a 1.5ha lieu-dit named
"L’Echalier". In 2012 they built a small home and winery at the edge of their vines and found a few other small vineyards in the hills around Rablay.
The winemaking philosophy is to keep things simple; accompany the vines, the grapes, and the wine. Spend a lot of time observing, intervene as little
as possible.

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

Mary Taylor (Pascal Biotteau) Anjou Blanc 2019 Chenin Blanc 750mL 12 MTW 619321
- all prices and vintages subject to change -

September 2020 1
Mélaric
Aymeric Hillaire and Mélanie Cunin originally met while studying enology in Montpellier, and then traveled the world together, making wine in both
hemispheres, and racking up some impressive work experience along the way with people like Château Pradeaux in Bandol, Château Guiraud in
Sauternes, and, most notably, Bernard Baudry in Chinon. Inspired by Baudry, in 2006 the two would return to Aymeric's hometown within the new
appellation of Saumur Puy-Notre-Dame, and slowly built up their vineyard holdings to the 4ha they have today, naming their new winery Mélaric (a
combination of their two names). They purchased two notable lieux-dits, "Billes de Roche" and "Clos de la Cerisae", and immediately converted
everything to organics, and followed up with the introduction of biodynamics. The vineyards are planted on shallow clay soils with a base of pure
limestone chalk beneath, which was the basis for awarding this area it's own AOP. Vines are very old (average age is 45-50 years old), and are
mostly Chenin Blanc (2.7ha), with the rest being Cabernet Franc (1.3ha), plus a touch of Grolleau. Their philosophy is to work meticulously in the
vineyard, carrying out much of the work by hand with the help of a horse. Harvesting is also by hand, and Aymeric favors minimal interventions in
winemaking, with no additions of enzymes or cultured yeasts. The wines are raised in old (4-8 years), 400L barrels, and get just a small dose of SO2
at bottling. These are wines of purity and elegance, with a fresh structure imparted by the limestone soils. Although the appellation may be new,
Aymeric and Mélanie are already showing that the terroir of Puy-Notre-Dame has something special to say.

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

Vins Hodgson "Métro Boulot Grolo" VdF Rouge 2018 Grolleau 750mL 12 MFW 613742
Vins Hodgson "Ô Galarneau!" VdF Rouge 2017 Cabernet Franc 750mL 12* MFW 613740
Vins Hodgson "Les Aussigouins" VdF Blanc 2017 Chenin Blanc 750mL 12* MFW 613738
Vins Hodgson "Faia" VdF Blanc 2017 Chenin Blanc 750mL 12* MFW 613739
Vins Hodgson "MF Doux" Rancio VdF Blanc 2016 Chenin Blanc 500mL 6 MFW 613741
Loire – Touraine
Domaine Courtault-Tardieux
As a teenager, Simon Tardieux began working in the vines of Catherine Roussel and Didier Barrouillet of Clos Roche Blanche. After university and a
short stint as a social worker, Simon decided to return to his hometown and get back to his true calling: working outside in the vines. The only problem
was that he didn’t have any vineyards. So, he teamed up with his neighbor, Alain Courtault, who has long been practicing organics (Alain was the
third producer in the region to practice organic viticulture, starting back in 1998). Together, they make a range of simple, eminently drinkable wines.

Domaine Courtault-Tardieux Touraine Rouge "Tradition" 2018 Gamay/Côt 750mL 12 MFW 620783
Domaine Courtault-Tardieux Touraine Pineau d'Aunis Rosé 2019 Pineau d'Aunis 750mL 12 MFW 624001
Domaine Courtault-Tardieux Touraine Sauvignon "Les Sagères" 2019 Sauvignon Blanc 750mL 12 MFW 624002
Domaine Courtault-Tardieux "Le temps des Aunis" VdF 2018 Pineau d'Aunis 750mL 12 MFW 615979
Domaine Courtault-Tardieux Chenonceaux "Avec vue sur le Cher" 2018 Sauvignon Blanc 750mL 12* MFW 620782

September 2020 2
Domaine de la Marinière
The Domaine de la Marinière, situated in Panzoult on the eastern edge of Chinon, has been farmed by the Desbourdes family since 1965. The land
here was initially used as a true, polycultural farm, raising animals and growing cereal grains in addition to grapes. Renaud Desbourdes returned to
help his father in the 1980s, turning the focus to grape growing and winemaking and expanding the vineyard plantings, and eventually took full control
of the domaine in 1999 when his father retired. Today, Renaud’s son, Boris, has joined his father full-time, and is helping to take this traditional family
domaine into the next generation. Boris initially became passionate about organic farming after working with Vincent Laval in Champagne, and upon
his return, he immediately transitioned his family’s vineyards to organics (certified in 2018). The 15ha of vines average 30 years old (with some old
parcels having been planted in the ‘50s and ‘60s) and are planted on a mix of gravelly sand and limestone soils on the hillsides. In addition to the
increased focus on farming, Boris has introduced hand-harvesting and the use of native yeast for fermentations. The result of all of this work is a set
of wines that are at the forefront of a modern approach to classic Chinon, combining the best of old traditions with youthful energy. The wines range
from fresh and gulpable to intense and age-worthy, and we are confident they will soon be considered new classics in the region.

Domaine de la Marinière Chinon 2018 Cabernet Franc 750mL 12 MFW 602796
Domaine de la Marinière Chinon "La Peau de l'Ours" 2018 Cabernet Franc 750mL 12 MFW 624598
Domaine de la Marinière Chinon "Vieilles Vignes" 2016 Cabernet Franc 750mL 12 MFW 615939
Domaine Guion
There are few properties in France that can boast such a great pioneering legacy in organic farming as Domaine Guion. In the 1950’s, the Guion
family established their farm in the heart of the Bourgueil appellation, a stone’s throw from the banks of the Loire River. Since it was a polycultural
estate, the family was able to live almost entirely off the land. By 1965, they began farming organically, with a holistic understanding of its effects far
ahead of their time. Since taking the reins from his father in 1990, Stéphane Guion has a put a much greater emphasis on viticulture, managing 8.5ha
of land. Quiet and curious, he is a well-respected member of the vigneron community in Bourgueil and is often consulted by other growers eager to
adopt organic farming practices. While Stéphane rarely appears at tastings and trade shows, it is clear that the extra time in the vineyards and cellars
is well spent. Situated on meticulously cultivated clay and limestone soils, the Guions’ vineyards range from 10-80 years old, with the younger vines
designated for the “Cuvée Domaine” and the older for the “Cuvée Prestige”. Stéphane prunes the buds rather than clusters to achieve a judicious
yield and hand harvests all of his fruit. In the cellar, he only employs native yeasts and allows a moderate maceration of the grapes. Once the bottles
are ready for aging, they are stored in a large cave shared with six other families that once served as a historic Resistance hideout during World War
II. Rustic, focused, and lively, with fresh acidity and minerality, the wines of Domaine Guion are known for their fine tannins, great aging potential, and
terrific price.

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

Mary Taylor (Sophie Siadou) Valençay Rouge 2017 Gamay/Côt/Pinot Noir 750mL 12 MTW 607401
Michel Autran
Although his first official vintage wasn’t until 2013, Michel Autran is already making a name for himself as one of the top producers in Vouvray. This
didn’t just happen out of the blue though, as Michel has quietly been putting in the work behind the scenes for many years now. Michel started off as
a doctor, working in emergency medicine for nearly 20 years, but somewhere along the way the wine bug bit. Despite being in his 40s, Michel
eventually decided a career change was the only solution and he set about acquiring the necessary experience, working with and learning from some
of the top Chenin producers in the world, people like François Pinon, Vincent Carême, the Joussets, Frantz Saumon, Ludovic Chanson, and more. In
2011, he was able to purchase just under 1ha of prime vineyards in Noizay to start, and slowly expanded to 3.8ha today. Farming is completely
organic, and due to the steepness of some of the plots a horse is necessary for the vineyard work. The vines are all very old, between 50-70 years,
and all replanting is with massale selection of old vines from Pinon. Harvesting is by hand and with multiple tries to ensure the small team of workers
make the best selection in the vineyard. Fermentation begins with native yeast in stainless steel before immediately being racked off by gravity into
barrel, some new, but most 4-12 years old and coming from friends like Carême or the late Stéphane Cossais. A small amount of sulfur is used at
débourbage if necessary, otherwise the wines are raised completely sans souffre. The resulting wines have it all: purity, elegant fruit, incredible length,
richness balanced by enamel-stripping acidity, and off-the-charts minerality.

Michel Autran "Arrête toi à Kerguelen…" VdF Rosé (Pét-Nat) NV Gamay Noir/Gamay Teinturier 750mL 12 MFW 615996
Michel Autran "Les Enfers Tranquilles" VdF 2017 Chenin Blanc 750mL 12* MFW 617280
Michel Autran "Ciel Rouge" VdF 2017 Chenin Blanc 750mL 12* MFW 617281
September 2020 3
Mikaël Bouges
Mikaël Bouges works a small, 8ha estate in the village of Faverolles-sur-Cher in Touraine. For years he labored on his father's estate in a neighboring
village, but after his father retired, Mikaël could not afford to buy his father’s share and was forced to look for new vineyard sites to establish his own
domaine. With the help of Catherine and Didier Barouillet of Clos Roche Blanche, Mikaël managed to acquire his current parcels of Côt, Sauvignon
Blanc, Menu Pineau, and Chenin that he farms organically. No additions except a small amount of SO2 at bottling.

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

Georges Millérioux Sancerre 2018 Sauvignon Blanc 750mL 12* MFW 622289
Georges Millérioux Sancerre Rouge 2018 Pinot Noir 750mL 12* MFW 622288
Georges Millérioux Sancerre "Les Chasseignes" 2016 Sauvignon Blanc 750mL 12* MFW 612766
Vincent Grall
Since 1999, Vincent Grall has quietly been making tiny amounts of Sancerre in his garage from 3.8ha of vines, making him the second smallest
producer in the region. The production is split between two white cuvées coming from two distinct sites that are each vinified and aged differently, per
the soil type. While the sites are blended, "Cuvée Tradition" is mostly from the silex soils around the main hill of Sancerre, Le Plateau, and is done
entirely in stainless. "Le Manoir" comes mostly from Le Manoir de L’Etang where the soils are more marl and clay, and is aged in 600L barrels that
are 3-4 years old. Although not certified, the soils are worked manually and organic treatments are used. The intention is to work as naturally as
possible in both the vineyards and the cellar, but they will intervene if they risk losing their crop in bad vintages. Unlike most Sancerre producers, all
harvesting is done by hand.

Vincent Grall Sancerre "Cuvée Tradition" 2018 Sauvignon Blanc 750mL 12 MFW 611591
Vincent Grall Sancerre "Le Manoir" 2018 Sauvignon Blanc 750mL 12 MFW 618184
Loire – Central France

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

Cochonnet VdF Gamay 2019 Gamay Saint-Romain 1L 12 MFW 623387
Domaine des Pothiers Côte Roannaise "Référence" 2019 Gamay Saint-Romain 750mL 12 MFW 623967
Domaine des Pothiers Côte Roannaise "Domaine" 2018 Gamay Saint-Romain 750mL 12 MFW 618564
Domaine des Pothiers "Eclipse" VMQ Rosé (Pét-Nat) 2019 Gamay Saint-Romain 750mL 12 MFW 623968
Domaine des Pothiers Côte Roannaise "La Chapelle" 2017 Gamay Saint-Romain 750mL 12 MFW 613662
Domaine des Pothiers Côte Roannaise "Clos du Puy" 2017 Gamay Saint-Romain 750mL 12 MFW 613663

September 2020 4
Mary Taylor

Mary Taylor (Sylvain Miniot) Saint-Pourçain Rosé 2019 Gamay 750mL 12 MTW 622676
Alsace
Marc Tempé
Based in the small town of Zellenberg (population 300), Marc Tempé unapologetically crafts some of the most nuanced, terroir-expressive wines in
Alsace. The domaine was started in 1993 when Marc and his wife, Anne-Marie, combined vineyard holdings from both of their families, forming the
8.5ha of the domaine today. Initially working as a lab technician and vineyard expert for the INAO, Marc used his experience to immediately convert
the vines to biodynamics and has been an ardent practitioner since. After harvesting by hand, the fruit is pressed off extremely slowly, which helps
keep the natural acidity much higher than many in the region. Depending on the vineyard size, quality, or grape variety, fermentation occurs in either
old foudres or Burgundy barrels, and always with native yeast. In fact, when additional barrels are needed, Marc will only buy from growers who also
work biodynamically. The wines are then allowed to find their own balance, resting on their lees in barrel for a minimum of two years (some of the
Grand Crus age for nearly four years). Not only does Marc believe this helps emphasize terroir, but it also helps him keep sulfur levels as low as
possible. At bottling, there is no fining, and filtering only if necessary

Marc Tempé "Alliance" 2016 Chasselas/Sylvaner/++ 750mL 12 MFW 613783
Marc Tempé Riquewihr "Anne" 2016 Pinot Gris/Riesling 750mL 12* MFW 613786
Marc Tempé Zellenberg Pinot Gris 2016 Pinot Gris 750mL 12* MFW 613785
Marc Tempé Pinot Gris "Rimelsberg" 2016 Pinot Gris 750mL 12* MFW 613782
Marc Tempé Riesling "Grafenreben" 2015 Riesling 750mL 12* MFW 613784
Champagne – Côte des Blancs

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

Sanger Champagne "Voyage 360" Brut Nature NV Chard/PN/Pinot Meunier 750mL 12* MFW 605783
Sanger Champagne "Voyage 360" Brut Nature NV Chard/PN/Pinot Meunier 375mL 12 MFW 572165

September 2020 5
Champagne – Côte des Bars/Aube
Piollot
Husband and wife team Roland Piollot and Dominique Moreau farm 8.5ha of vines that have been passed down through Roland's family for
generations. If Dominique's name sounds familiar, that is because she is also the founder and winemaker of Champagne Marie Courtin, based in the
same village in the Côte des Bars, Polisot. In 1986, Roland decided to bottle the wines from the family estate himself, and since 2009, Dominique has
joined on to help work in the vineyards and cellar, converting the farming to organic and biodynamic (now certified). Roland's father was extremely
passionate about vineyard work and replanted all of his vineyards using the selection massale method, even keeping some of the old Pinot Blanc
vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay. The house style is based on crisp, refreshing champagnes that are
elegant and easy to drink.

Piollot Champagne "Come des Tallants" Zéro Dosage NV ('15) Pinot Noir 750mL 12* MFW 615968
Piollot Champagne "Colas Robin" Brut Nature NV ('14) Pinot Blanc 750mL 6 MFW 548874
Piollot Champagne "Les Protelles" Rosé Extra Brut NV ('15) Pinot Noir 750mL 6 MFW 562659
Piollot Champagne "Champs Rayés" Brut Nature NV ('13) Chardonnay 750mL 6 MFW 615967
Piollot Champagne "Mepetit" Brut Nature NV ('15) Pinot Meunier 750mL 6 MFW 615966
Ruppert-Leroy
Ruppert-Leroy is an up-and-coming domaine started by the young Bénédicte Leroy, who is making some of the most exciting wines in the Aube today.
In the 1980s, the Leroy's decided to convert a clearing to vineyards when it was no longer economically viable to raise sheep on, initially selling all the
fruit to the local coop. After working with Bertrand Gautherot of Vouette et Sorbée, Bénédicte decided to quit her job as a PE teacher and take over
the domaine just as her father was getting ready to retire in 2009. She immediately converted the 4ha (not counting the garden or small pasture the
family still raises animals on) to organics and took all winemaking duties in-house, making wines inspired by her mentor. Now practicing biodynamics,
Bénédicte is focused on making wine in a method that is as simple as possible; each cuvée comes from a single vintage of a single vineyard, bottled
Brut Nature with no dosage.

Ruppert-Leroy Champagne "11, 12, 13..." Brut Nature (2017 Base) NV Chardonnay/Pinot Noir 750mL 6 MFW 620302
Ruppert-Leroy Champagne "Les Cognaux" Brut Nature NV ('15) Pinot Noir 750mL 6 MFW 552668
Ruppert-Leroy Champagne "Fosse-Grely" Brut Nature NV ('17) Pinot Noir/Chardonnay 750mL 6 MFW 620229
Ruppert-Leroy Champagne "Les Cognaux" Brut Nature NV ('17) Pinot Noir 750mL 6 MFW 620227
Ruppert-Leroy Champagne "Martin Fontaine" Brut Nature NV ('15) Chardonnay 750mL 6 MFW 586695
Ruppert-Leroy Champagne "Papillon" Brut Nature NV ('17) Pinot Noir 750mL 6 MFW 620228
Ruppert-Leroy Champagne Rosé Brut Nature NV ('16) Pinot Noir 750mL 6 MFW 620226
Burgundy – Côte de Beaune

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

Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2017 Aligoté 750mL 12 MFW 613689
Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2017 Aligoté 1.5L 6 MFW 613682
Domaine des Rouges-Queues Coteaux Bourguignons "Celsius" 2017 Gamay 750mL 12* MFW 613691
Domaine des Rouges-Queues Coteaux Bourguignons "Celsius" 2017 Gamay 1.5L 6* MFW 613690
Domaine des Rouges-Queues Bourgogne Rouge "Envol" 2017 Pinot Noir 750mL 12* MFW 613692
Domaine des Rouges-Queues Hautes-Côtes de Beaune Rouge 2017 Pinot Noir 750mL 12* MFW 613680
Domaine des Rouges-Queues Hautes-Côtes de Beaune Blanc 2017 Chardonnay 750mL 12* MFW 613681
Domaine des Rouges-Queues Maranges "En Buliet" 2017 Pinot Noir 750mL 12* MFW 613687
Domaine des Rouges-Queues Maranges "En Buliet" 2017 Pinot Noir 1.5L 6* MFW 613686
Domaine des Rouges-Queues Maranges "Vigne Blanche" 2017 Pinot Noir 750mL 12* MFW 613679
Domaine des Rouges-Queues Santenay 2017 Pinot Noir 750mL 12* MFW 613688
Domaine des Rouges-Queues Maranges Blanc 2017 Chardonnay 750mL 12* MFW 613685
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2017 Pinot Noir 750mL 12* MFW 613683
Domaine des Rouges-Queues Maranges 1er Cru "La Fussière" 2017 Pinot Noir 750mL 12* MFW 613684
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2016 Pinot Noir 750mL 12* MFW 597997

September 2020 6
Burgundy – Mâconnais
Domaine des Gandines
Domaine des Gandines was founded by Joseph Dananchet at the beginning of the 20th century. At the time, it was a polycultural farm like most
others in the area with cows, pigs, sheep, wheat, and a couple of hectares of vines. The property slowly expanded over the years, and in 2003,
Benjamin Dananchet – the 4th Dananchet generation – joined forces with his father, Robert, slowly bringing the vineyard holdings to 13ha they farm
today while also converting to organic viticulture (certified in 2009). Since 2011, they have even begun working biodynamically, which they feel helps
retain higher natural acidities. Benjamin was recently joined by his brother, Florent, who is now assisting in the cellar. Soils are an important focus of
the Dananchets' methodology for the enhancing the vine's nutrition. The family uses no herbicides on the ground, and the soils are plowed to give air
to the microorganisms while eliminating the grass without weed killers. In order to preserve the integrity of the grapes and avoid oxidation, all grapes
are harvested by hand. Grapes are pressed whole-cluster (no destemming) and are allowed to ferment slowly with native yeast, with the only addition
being a small amount of sulfur just before bottling.

Domaine des Gandines Mâcon-Péronne 2017 Chardonnay 750mL 12 MFW 598547
Domaine des Gandines Bourgogne Rosé 2017 Pinot Noir 750mL 12 MFW 603402
Domaine des Gandines Viré-Clessé "Terroir de Clessé" 2017 Chardonnay 750mL 12 MFW 569077
Domaine des Gandines Crémant de Bourgogne NV Chardonnay 750mL 12 MFW 621023
Franche-Comté
Pascal Henriot
Historically, the Haute-Saône department of Franche-Comté, located just north of the Jura and east of the Côte d’Or, Burgundy, was an important
wine-producing region with more than 20,000ha of land under vine producing more wine than all of the Jura. Within this region, the tiny commune of
Champlitte was always considered one of the most important, highest quality areas for wine, with over 600ha of vineyards planted on the limestone
slopes at 250m elevation. Unfortunately, during the late 1800’s, disease and the phylloxera crisis decimated nearly all of this vineyard land, and then
the first World War wiped out what little remained. However, the people of Champlitte have always maintained an important wine culture, so much so
that they have held a festival for St. Vincent (the patron saint of winegrowers) every year continuously since 1612. With this spirit, the first vineyards
began to be replanted here in 1970, and the local coop was officially established in 1974. Today, Pascal Henriot remains the only independent
producer in Champlitte. After graduating from viticultural school in Beaune, Pascal returned to Champlitte in 1985, planting 6ha of vineyards divided
into three parcels home to the traditional grapes of the region: Pinot Noir and Gamay for reds, and Auxerrois, Pinot Gris, Chardonnay, and some
Gewürztraminer for whites. From the start, Pascal has always worked organically (now certified), and his parcels are surrounded by native plant
hedges and walls made from the ancient limestone soils to help encourage biodiversity. All fruit is harvested by hand, and in the cellar, Pascal takes
a natural approach using only native yeast for fermentations (Pascal tells us he, “does not have a budget for enological products,”) and adding only
a minimal amount of sulfur, and in some cases, no sulfur at all. Fermentation and aging generally occur in stainless steel or enamel tanks in an effort
to highlight the minerality and freshness from the local limestone soils. These are traditional wines from another era, and we are very lucky Pascal
has had the vision and determination to keep the viticultural history of this unique place alive.

Pascal Henriot Auxerrois IGP Franche-Comté Coteaux de Champlitte 2018 Auxerrois 750mL 12* MFW 600086
Pascal Henriot Pinot Gris et Gewürztraminer IGP Franche-Comté 2018 Pinot Gris/Gewürztraminer 750mL 12* MFW 600085
Pascal Henriot Pinot Noir IGP Franche-Comté Coteaux de Champlitte 2018 Pinot Noir 750mL 12* MFW 600084
Jura
Domaine de Saint Pierre
After studying enology in Beaune and working several years at the cooperative in Pupillin, Fabrice Dodane started working at Domaine de Saint Pierre
in 1989 as manager. Fabrice took full control of the estate in 2011 after the untimely death of the former owner. The winery is based in the small town
of Mathenay and covers approximately 6ha in the Arbois and Côtes du Jura AOCs with the vines planted in limestone and marl soils. Saint Pierre
achieved organic certification in 2012, having started conversion in 2002. All wines are fermented with native yeasts either in tank or neutral barrel.
Vinifications for the reds are done without the addition of sulfur, and the whites are done flawlessly in both the traditional sous voile method, as well
as topped-up, or ouillé style. These are clean, balanced expressions of their terroir, and drink almost too easily.

Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 750mL 12 MFW 608530
Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 1.5L 6 MFW 608529
Domaine de Saint Pierre Arbois Trousseau "Le Dos d'Chat" 2016 Trousseau 750mL 12 MFW 608531
Domaine de Saint Pierre Arbois Chardonnay Savagnin (Sous Voile) 2011 Chardonnay/Savagnin 750mL 12* MFW 600430
Domaine de Saint Pierre Arbois "Château Renard" 2015 Chardonnay 750mL 12* MFW 600433
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Domaine de Saint Pierre Arbois "Chapon" 2018 Chardonnay 750mL 12* MFW 614975
Domaine de Saint Pierre Arbois "Les Brûlées" 2017 Chardonnay 750mL 12* MFW 614976
Domaine de Saint Pierre Arbois Ploussard 2018 Ploussard 750mL 12* MFW 614973
Domaine de Saint Pierre Arbois "Les Corvées" 2018 Ploussard/Pinot Noir 750mL 12* MFW 614972
Domaine de Saint Pierre Arbois "Les Dalles en Amphore" 2018 Melon à Queue Rouge 750mL 12* MFW 614974
Domaine de Saint Pierre Arbois "Savagnin de Voile" 2010 Savagnin 750mL 12* MFW 600429
Domaine de Saint Pierre Arbois "Petit Curoulet" 2018 Poulssard 750mL 12* MFW 614970
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2017 Savagnin 750mL 12* MFW 614971
Domaine de Saint Pierre Arbois "Saint-Pierre" 2018 Pinot Noir 750mL 12* MFW 623925
Domaine de Saint Pierre Côtes du Jura "Les Gaudrettes" 2018 Pinot Noir 750mL 12* MFW 623924
Domaine de Saint Pierre Arbois Vin Jaune 2008 Savagnin 620mL 6* MFW 590067

September 2020 7
Savoie/Isère
Nicolas Gonin
Located between Lyon and Grenoble, the Isère is just now gaining attention for its wines. Part of the attention is because of young growers like
Nicolas, who are seeking out and rediscovering the great, noble grapes of the past that (mostly for political and economic reasons) have been
abandoned in favor of the more well-known grapes of France. Nicolas discovered the 'cépages anciens' while working at Domaine Tempier in Bandol,
where he found a book that outlined the great old grapes of all the regions of France. Nicolas was hooked, and he now spends his weekends seeking
out old vineyards in France to find cuttings of these grapes. Nicolas currently owns part of the only 10ha of Persan that exist in the world, and will
soon make wine from grapes like Bia and Mècle de Bourgin. The vineyards are all certified organic, and fermentation and aging are exclusively in
enamel tank in order to give a true, unobstructed taste of these ancient varieties.

Nicolas Gonin IGP Isère-Balmes Dauphinoises Rosé 2018 Mondeuse 750mL 12 MFW 613768
Nicolas Gonin Persan IGP Isère-Balmes Dauphinoises 2016 Persan 750mL 12 MFW 604824
Nicolas Gonin Verdesse IGP Isère-Balmes Dauphinoises 2016 Verdesse 750mL 12 MFW 560534
Beaujolais
Bernard Vallette
From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is
biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented
with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. The resulting wines are charming and
immensely drinkable in their youth, but also develop nicely with a few years of age. No additions in the cellar (including sugar) and just a touch of
SO2 at bottling.

Bernard Vallette "La Rose Gorge" VdF Rosé 2019 Gamay 750mL 12 MFW 624043
Bernard Vallette "La Rose Gorge" VdF Rosé 2019 Gamay 1.5L 6 MFW 624042
Bernard Vallette "Née Bulleuse" VMQ Rosé (Sparkling) NV Gamay 750mL 12 MFW 568462
Bernard Vallette "Née Bulleuse" VMQ Rosé (Sparkling) NV Gamay 1.5L 6 MFW 562442
Bernard Vallette Beaujolais "Quatre Saisons" 2018 Gamay 750mL 12 MFW 623497
Bernard Vallette "Nuit Blanche" VMQ Blanc (Sparkling) NV Gamay/Chardonnay/++ 750mL 12 MFW 605787
Bernard Vallette Beaujolais Blanc 2017 Chardonnay 750mL 12 MFW 618391
Bernard Vallette "Jarre" VdF Rouge 2017 Gamay 750mL 6 MFW 605786
Bernard Vallette "Nuances de Grès" VdF Blanc 2017 Chardonnay/Pinot Gris/++ 750mL 6 MFW 605785
Domaine Thillardon
Contemporary Beaujolais is rife with opportunity – overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons
have committed to such ambitious challenges as brothers Paul-Henri and Charles Thillardon, who have positioned themselves as the future of
Beaujolais' smallest, sleepiest cru, Chénas. In 2008, Paul-Henri Thillardon began making wine from 3ha of vineyards, with the conviction that Chénas
has always been unjustifiably overshadowed by Moulin-à-Vent. He has slowly added new parcels to form the 12ha he works today. From the start,
he has farmed organically, working some of the vineyards with a horse and using biodynamic treatments. In 2009, he met Fleurie winemakers and
lynchpins of the Fleurie natural winemaking scene, Jean-Louis Dutraive and Yvon Métras, who took the young Paul-Henri under their wing. Until
2015, Paul-Henri partially destemmed most cuvées and practiced a more Burgundian vinification. Starting in 2014, he decided to switch to semi-
carbonic, and then went fully cool semi-carbonic in 2015, following in the footsteps of his mentors. With the dedication and attention to detail of the
Thillardons, the future of natural Chénas is in good hands.

Domaine Thillardon Beaujolais "Raisin Libre" 2019 Gamay 750mL 12* MFW 625018
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 750mL 12* MFW 599826
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 1.5L 6* MFW 611602
Domaine Thillardon "Petnat" VdF Rosé (Sparkling) 2019 Gamay 750mL 12* MFW 625017
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 750mL 12* MFW 604114
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 1.5L 6* MFW 611601
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 3L 1 MFW 611600
Domaine Thillardon Moulin-à-Vent 2018 Gamay 750mL 12* MFW 611604
Domaine Thillardon Chénas "Les Blemonts" 2018 Gamay 750mL 12* MFW 617275
Domaine Thillardon Beaujolais Blanc 2018 Chardonnay 750mL 12* MFW 617274
Domaine Thillardon Chénas "Chassignol" 2018 Gamay 750mL 12* MFW 617273

September 2020 8
Mary Taylor

Mary Taylor (Marine Descombe) Beaujolais-Villages 2018 Gamay 750mL 12 MTW 618704
Roland Pignard
Hardly a newcomer to winemaking, Roland Pignard took over the family estate in 1977 and immediately turned towards organic practices. In 2004,
he and his wife Joëlle sold off most of the estate, retaining only 4.5ha to concentrate on better farming, and received organic (Ecocert) and then
biodynamic (Demeter) certification. Vineyard treatments rely on biodynamic preparations with minimal copper-sulfate, and all tilling is done by horse-
drawn implements so as to not compact the soil. Picking is done by a crew of 20 (the same pickers each year, which is very important says Roland)
and carbonic macerations are short (only 6 to 12 days depending on the cuvée) as Roland feels that long macerations can result in the development
of undesirable yeasts and bacterias, and gives wines that are too extracted. All the wines are aged in cement cuves (except one cuvée of Morgon
called "Tradition"), and no SO2 is used during fermentation or élevage, with a minimal dose added before bottling, giving a total of about 8-10mg/L.
The resulting wines have subtle, pure fruit with perfect acidity and a pronounced mineral character with graphite, stone and earthy qualities.

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

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

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

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

Château Fontvert Luberon "Les Restanques" Rosé 2019 Grenache/Cinsault/Syrah/+ 750mL 12 MFW 622795
Cochonnet Luberon Rosé 2019 Grenache/Cinsault/Syrah/+ 1L 12 MFW 611639
Château Fontvert Luberon "Les Restanques" Blanc 2019 Vermentino/Grenache Blanc 750mL 12 MFW 622794

September 2020 9
Domaine du Chapitre
Frédéric Dorthe runs his family's 20ha of vineyards located on the right bank of the Rhône River in the picturesque town of Saint-Marcel d'Ardèche.
Due to long-standing contracts to sell most of his fruit, Fred's domaine has flown under the radar for a long time. On the bright side, this allows him
to make small amounts of honest, highly-drinkable wines from Southern Rhône grapes fermented and aged in cement with no additions except a
small amount of SO2 at bottling, and sell them for a song.

Domaine du Chapitre "Mon Bon Plaisir" IGP Coteaux de l'Ardèche 2018 Grenache/Cinsault/Syrah 750mL 12 MFW 601364
Domaine du Trapadis
The history of Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durand’s two great-grandfathers each
owning a part of the land that together forms the 23ha of the domaine today. Trapadis is derived from the word 'trapalas', which means 'hole' in the
local dialect, a reference to the underground cave and natural spring located below the vines that provides water to the surrounding hamlet near the
village of Rasteau. Helen began to produce and bottle the wines of Trapadis at the young age of 16, and since 1996, he has complete control of the
domaine. The average age of the vines is 35 years, with the oldest parcel having been planted in 1922. Farming is all organic (certified since 2010),
with some biodynamic principles applied, and much of the work in the vineyards is carried out by horse. All the fruit is carefully hand harvested and
sorted before natural fermentation and aging in the original concrete vats.

Domaine du Trapadis Rasteau "Les Cras" 2015 Grenache/Carignan/Syrah/+ 750mL 12 MFW 602212
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2015 Grenache/Carignan 500mL 6* MFW 553343
Four Tuesdays
Some people hesitate to open a great bottle of wine on a weekday. Not us! We decided that Four Tuesdays would give you a great wine for every
night of the week at a fantastic price. Our box contains the equivalent of four 750mL bottles and stays fresh for four weeks once opened. Sourcing
great wine at friendly prices requires a fair amount of time and good luck. It comes down to finding winemakers who strive for quality regardless of
the perceived potential of their wine region or appellation. They stand out from their neighbors by going far beyond what the local winemaking rules
require – better farming, lower yields, and serious, honest winemaking.

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

Mary Taylor (Pierre Vidal) Costières de Nîmes 2017 Grenache/Syrah/Mourvèdre 750mL 12 MTW 619315
Langeudoc
Le Clos des Jarres
Les Clos de Jarres is an ambitious new domaine in Minervois started by the young Vivien Hemelsdael. Vivien’s parents had originally farmed the land
here for over 25 years, selling the fruit to the local cooperative. After studying winemaking around the world and in France in Alsace, where he initially
became interested in organic farming, Vivien returned home in 2010 and immediately converted the family's 12ha of vineyards to organics (now
certified), and has even begun incorporating some biodynamic treatments and principals. Vivien is working with a range of traditional red and white
varieties, with some of the vineyards over 80 years old. The vines are planted in the foothills of the Montagne Noire (Black Mountains), where the
cooling breezes combined with the limestone subsoil of the area helps give these wines extra freshness. The grapes are all hand harvested into small
crates to help sort the fruit in the vineyard. Fermentations are all with native yeast, and the wines are not fined or filtered, with the only addition being
a minimal amount of SO2 at bottling. These are delicious wines full of life, and we are glad to see all of Vivien’s hard work paying off.

Le Clos des Jarres "Tralari" IGP Coteaux de Peyriac Rosé (BiB) 2019 Grenache/Syrah 3L 6 MFW 623487
Le Clos des Jarres "Insouciance" IGP Aude 2018 Caladoc/Merlot 750mL 12 MFW 608517
Le Clos des Jarres Minervois "Abrensis" 2016 Grenache/Carignan/Syrah 750mL 12 MFW 603142
Le Clos des Jarres Minervois "EnVie" 2014 Carignan/Grenache/Syrah 750mL 12 MFW 582783
Le Clos des Jarres "Une pour 2" IGP Aude 2017 Carignan 1.5L 6 MFW 608516
Le Clos des Jarres "Origines" IGP Coteaux de Peyriac 2017 Grenache/Carignan/++ 750mL 12* MFW 615988

September 2020 10
Mas Foulaquier
Winemaker Pierre Jéquier, a native of Switzerland and formerly an architect, created Mas Foulaquier in 1998 following an exhaustive search for his
dream wine estate. Situated in the most northerly corner of Languedoc's most northerly appellation, Pic Saint-Loup, the 8ha of existing vines were at
the time just 8 years old, but happened to be planted on some great terroir. Now, at more than 25 years of age, those vines are the source of a quite
brilliant set of wines. Pierre's wife and fellow winemaker, Blandine Chauchet, joined the team in 2003, bringing with her the ownership of a further 3ha
of 50+ year-old Grenache and Carignan in the lieu-dit of "Les Tonillières". The vines are certified organic, and since 2007, are also certified
biodynamic by Demeter. In the cellar, the wines all are raised in Foulaquier’s signature, low-intervention style – native yeasts, no filtering, and minimal
sulfur added only at bottling.

Mas Foulaquier "Pierre de Rosette" IGP Gard Rosé 2019 Alicante Bouschet 750mL 12* MFW 624034
Mas Foulaquier Pic Saint-Loup "L'Orphée" 2017 Grenache/Syrah 750mL 12* MFW 608522
Mas Foulaquier "Gran' Tonillières" IGP Saint-Guilhem-le-Désert 2017 Carignan 750mL 6 MFW 624036
Mas Foulaquier "Chouette Blanche" IGP Saint-Guilhem-le-Désert 2017 Bourboulenc/Clairette/++ 750mL 6 MFW 624035
Roussillon
Domaine Laguerre
A visit to Éric Laguerre in Saint-Martin-de-Fenouillet requires steep climbs through a mountain pass up to the highest vineyards in the Roussillon at
500m. Here, the granite soils, cooler climate, very low yields, and Éric's superb organic farming produce distinctive, balanced wines with bright fruit
and firm acidities. Éric initially learned winemaking with Gérard Gauby at Domaine Gauby and Le Soula, where he also developed a love for organic
and biodynamic viticulture. In 1999, Éric took over the family domaine and immediately began incorporating what he had learned; yields were
reduced dramatically to favor quality over quantity, all chemicals in the vineyards were eliminated (eventually achieving organic certification by
Ecocert), and some biodynamic practices were even incorporated, such as pruning and plowing according to the phases of the moon. The Laguerres
farm a total of 40ha high up in the foothills of the Pyrénées, although much is left to native grasses and flowers, including a flowering bush called
'Ciste' (which the top wines are named after) that helps contribute to biodiversity and wind protection. All fruit is harvested by hand and vinifications
are exclusively with native yeast, yielding a set of wines that are unique in their ability to combine concentration and texture of fruit with balance and
freshness from the granitic minerality.

Domaine Laguerre Côtes du Roussillon Rouge "Eos" 2017 Grenache/Syrah 750mL 12 MFW 605788
Domaine Laguerre Côtes du Roussillon Blanc "Eos" 2018 Grenache Blanc/Maccabeu/+ 750mL 12 MFW 619792
Domaine Laguerre Côtes du Roussillon Rouge "Le Ciste" 2015 Grenache/Syrah/Carignan/+ 750mL 12 MFW 594625
Domaine Laguerre Côtes du Roussillon Blanc "Le Ciste" 2017 Rolle/Grenache Blanc/++ 750mL 12 MFW 619791
Bordeaux – Côtes de Bourg

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

Château La Grolet 2017 Merlot/CS/CF/Malbec 750mL 12 MFW 618134
Bordeaux – Blaye/Côtes de Blaye

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

Château Peybonhomme-Les Tours 2017 Merlot/Cab Franc/Malbec 750mL 12 MFW 618134
Château Peybonhomme-Les Tours "L'Amour du Risque" Rosé (Pét-Nat) 2019 Cabernet Franc 750mL 12 MFW 620854
Château Peybonhomme-Les Tours "Quintessence de Peybonhomme" 2016 Merlot/Malbec 750mL 12* MFW 610035
Château Peybonhomme-Les Tours "Le Blanc Bonhomme" 2018 Sauvignon Blanc/Sémillon 750mL 12 MFW 618133
Château Peybonhomme-Les Tours "Energies" 2015 Merlot/Malbec/Cab Sauv 750mL 12* MFW 588679
Château Peybonhomme-Les Tours "Blanc de Noir" VdF Blanc 2017 Cabernet Franc/Merlot 750mL 12 MFW 598502

September 2020 11
Bordeaux – Entre-Deux-Mers
Mary Taylor

Mary Taylor (Jean-Marc Barthez) Bordeaux Blanc 2018 Sauvignon Blanc/Sémillon 750mL 12 MTW 619319
Mary Taylor (Jean-Marc Barthez) Bordeaux Rouge 2016 Merlot/Cab Franc/Cab Sauv 750mL 12 MTW 619318
Southwest
Château La Colombière
Diane and Philippe Cauvin run Château La Colombière in the Fronton AOP of southwest France. After taking over the family domaine in 2005, the
Cauvins have worked tremendously hard to get the vineyards to where they are today and continue to work in a natural direction, favoring quality over
quantity (a rarity in this area). There are a total of 13ha of vines farmed organically (Ecocert certified), and they have even worked biodynamically
since 2010. Most of the plantings are of the local Négrette grape, but there is also some Gamay, Malbec, and Syrah, plus a white grape that is
technically not yet allowed to appear on a label, called Bouysselet. All of the wines come from 15-55 year old vines and ferment in cement or stainless
with no additions other than SO2 at bottling. Always experimenting, the Cauvins have even begun making a pét-nat rosé from Négrette!

Château La Colombière Fronton "Vinum" 2019 Négrette 750mL 12 MFW
Château La Colombière "Les Jacquaires" VdF Blanc 2017 Chenin/SB/Bouysselet 750mL 12 MFW 599852
Château La Colombière Fronton Rosé "Colombulle" (Pét-Nat) 2019 Négrette 750mL 12 MFW
Château La Colombière "Le Grand B." VdF Blanc 2016 Bouysselet 750mL 12 MFW 599853
Domaine Séailles
Domaine Séailles is one of the pioneers of organic viticulture in the Côtes de Gascogne region of Southwest France. A family-owned estate since
1961, Séailles is now run by Jean Labérenne, who lead the domaine to Ecocert organic certification in 1997, swearing off all chemical fertilizers,
herbicides, insecticides, and synthetic chemical products. Located in the town of Ténarèze, which is unique in the region for its limestone soils, Jean
farms a total of 25ha of hillside vineyards with help the of Julien Lanclet and Laurent Lefèvre, even saving 2ha of vines to make the traditional spirit
of the region, Armagnac. Both native yeast fermented, the reds are aged in cement tank, while the whites are all done in stainless.

Domaine Séailles "Cubik" IGP Côtes de Gascogne 2018 Merlot/Cabernet Sauvignon 750mL 12 MFW 623639
Domaine Séailles "Presto" IGP Côtes de Gascogne 2018 Sauv Blanc/Sauvignon Gris 750mL 12 MFW 620183
Elian Da Ros
Historically, the region around Marmande has been more famous for tomatoes than for wine, but Elian Da Ros might change all that. Returning to
his native town of Cocumont in 1998, Elian constructed a simple winery and took the daring step of being the first winemaker to produce and bottle
his own wine under the Côtes du Marmandais AOP. Crafting superb, biodynamic wines from Bordeaux varieties as well as the local Abouriou,
Elian is one of those French vignerons that is universally respected by just about every other vigneron you talk with, regardless of their views on
agriculture and winemaking. These are some of the purest expressions of the limestone and gravel soils of the region, and display tremendous
elegance and finesse, even when working with grape varieties more famous for their masculinity and strength.

Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2017 Abouriou/Cab Franc/Merlot 750mL 12 MFW 598524
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2017 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 622709
Elian Da Ros Côtes du Marmandais Abouriou 2016 Abouriou/Merlot 750mL 12 MFW 598522
Elian Da Ros Côtes du Marmandais "Outre Rouge" 2017 Abouriou/Malbec/CF/Syrah 750mL 12* MFW 622712
Elian Da Ros Côtes du Marmandais "Le vignoble d'Élian" 2017 Cab Franc/Merlot/Syrah 750mL 12* MFW 622713
Elian Da Ros Côtes du Marmandais "Histoires de Boire" 2018 Merlot 1.5L 6 MFW 622711
Elian Da Ros Côtes du Marmandais "Coucou Blanc" 2016 Sauv Blanc/Sémillon/++ 750mL 12* MFW 598525
Elian Da Ros Côtes du Marmandais "Chante Coucou" 2016 Merlot/CS/Malbec/Syrah 750mL 12* MFW 622714
Elian Da Ros Côtes du Marmandais "Clos Baquey" 2015 CF/Merlot/Abouriou/CS 750mL 6 MFW 622710

September 2020 12
Guirardel
After working as engineers in the semiconductor industry for over 15 years, Françoise Casaubieilh (the eldest daughter of Anne-Marie Guirardel) and
her husband, Pierre Coulomb, were both fed up and looking for a change. In August of 2008, just as Françoise’s father was ready to retire from a life
working in the vineyards around the family’s home in Jurançon, Françoise and Pierre decided to return to the property, becoming the 15th generation
of the Guirardel family to make wine from this special vineyard. Neither had any experience with winemaking, but Françoise had just graduated from
an agricultural course at the local university, and Pierre would later go on to work with the Plageoles family in Gaillac, and still frequently calls on his
good friend Richard Leroy for advice. Françoise and Pierre immediately stopped using chemicals in the vines, and would eventually file for organic
certification in 2012 (which they were granted in 2015). They are also working closely with a doctor interested in energy, aligning their winery to the
lines of the “sacred network” and using their own essential oils and herbal infusions in the vineyard in place of treatments (even organic ones). The
4.5ha of vines are planted predominately to Petit Manseng (75%) with some Gros Manseng (25%) and slope steeply due south towards the Pyrénées.
The vines are 20 years old on average with very low yields (12-25 hL/ha) thanks to excellent farming and the poor clay-limestone soils with lots of
stones and glacial deposits from the ice age. Grapes are harvested by hand in successive passes from October through December, with each parcel
kept separate. Natural fermentations occur in 10 year-old, traditional 400L barrels, although they are also experimenting with some 700L barrels,
acacia barrels, and even amphora for their dry wine. In 2011, Pierre made his first trials with a no SO2 added dry wine from late harvest grapes, and
continues to refine his technique as he gains more experience, releasing wines with as little added sulfur as possible. These wines are the
continuation of an incredible family tradition and represent a throwback to Jurançon’s past that is sadly becoming more and more rare.

Guirardel "Le Sec" VdF 2014 Petit/Gros Manseng 750mL 12* MFW 598504
Mary Taylor

MT2 (Olivier Gessler) IGP Côtes de Gascogne Blanc 2019 Colombard/Ugni Blanc/++ 750mL 12 MTW 624584
Mary Taylor (Cristophe Avi) Buzet Rouge 2016 Merlot/Cabernet Sauvignon 750mL 12 MTW 619316
Mary Taylor (Nathalie Larroque) Gaillac Perlé 2018 Mauzac/Muscadelle 750mL 12 MTW 618190
Germany
Mosel
Hild
You’ve probably never heard of the “upper Mosel". I really hadn’t either, aside from mildly derogatory remarks made in passing. Some of this derision
is probably deserved: the upper Mosel has had a long tradition of selling grapes en masse to cooperatives interested in high yields, irrespective of
quality. However, this is also a fascinating place, a vision of the Mosel that has nothing to do with Riesling or slate. Here we find limestone (this is the
beginning of the Paris Basin, the geological reality that informs places like Chablis and Sancerre) and a winemaking culture based on one of Europe’s
oldest grapes: Elbling. Matthias Hild farms 5ha in the upper Mosel doing something that makes almost zero financial sense: saving old, terraced
parcels of Elbling. In this area, however, it’s important to understand Elbling is something of a religion. It’s a culture, a regional dialect that is spoken
through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. Even at its best, Elbling is not a grape of “greatness” as much as it is a
grape of refreshment and honesty and conviviality. The comparisons are plenty, though none of them are quite right: If Riesling is Pinot Noir, then
Elbling is Gamay. If Riesling is Chenin Blanc, then Elbling is Muscadet. You get the idea. The joy of Elbling is its raucous acidity, the vigor and energy,
the fact that it is so low in alcohol you could probably drink a bottle and still operate heavy machinery.

Hild Mosel Elbling Trocken 2018 Elbling 750mL 12 VB 600168

September 2020 13
Julian Haart
Although Julian has the resume most people can only dream of (he has studied with Egon Müller, Klaus Peter Keller and Werner Schönleber; that's
like the German wine equivalent of learning to draw under Picasso, da Vinci, and Ingres), the fact is that this resume is an easy, glossy headline that
simplifies a much more complicated story. We have met few more serious, more thoughtful and detail-oriented growers. There is so much talent here
and Julian is relentless. He will be a very, very important grower. Starting with a microscopic 0.25ha plot of terraced vines in the famous Goldtröpchen
vineyard, Julian has finally bought a few more parcels and is renting some serious parcels from his uncle. The overall style is clearly a type of Mosel-
hommage to Keller. The wines showcase a glossy, super-pure fruit that shrieks across the palate with a pushing, sharply delineated acidity.
Pulverized slate, polished to a fine dust, coats everything. The hierarchy at Haart is based on Burgundy. There is the appellation-level "Moselle”
(read: Bourgogne) and the village-level Piesporter. For vintage 2013, we fell in love with a Fuder and bought it – thus we have 1,000 liters of a wine
that is floral, saline and smokin’. This is the aptly-named “1,000L”.

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

Stein Mosel Riesling Feinherb "Weihwasser" 2018 Riesling 750mL 12 VB 624072
Stein Mosel Rosé Trocken 2019 Pinot Noir/Cab Sauv/Merlot 750mL 12 VB 620984
Stein Mosel Rosé Trocken 2019 Pinot Noir/Cab Sauv/Merlot 1.5L 6* VB 620983
Stein Mosel "Rosé Secco" (Sparkling) 2019 Pinot Noir/Cab Sauv/Merlot 750mL 12* VB 620982
Weiser-Künstler
Konstantin Weiser and Alexandra Künstler are as soulful as the vineyards they farm; this is a micro-estate with only 3ha under vine. Konstantin
and Alexandra do everything here, working in the vineyards daily. Situated in Traben-Trarbach, many of their vineyards fell into obscurity in the
latter half of the 20th century, which is not necessarily a bad thing. The fact is that these vines have not seen the “modernization” that many sites
in the Mosel have, which means these cliff-vineyards still have their jutting, ladder-like terraces. On these terraces, they have a high density of
very old, un-grafted vines. Weiser-Künstler makes wines exceptional Prädikat wines, but they also make dry wines – dainty angels carved from
mineral and slate that feel like porcelain in their weight and purity. As of 2015, they are moving towards complete organic certification.

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

Hofgut Falkenstein Niedermenniger Herrenberg Kabinett Feinherb (15) 2019 Riesling 750mL 12* MFW 624060
Hofgut Falkenstein Niedermenniger Herrenberg Kabinett Trocken (1) 2019 Riesling 750mL 12* MFW 624059
Hofgut Falkenstein Niedermenniger Sonnenberg Kabinett Trocken (9) 2019 Riesling 750mL 12* MFW 624046
Hofgut Falkenstein Krettnacher Altenberg Spätlese Trocken (7) 2019 Riesling 750mL 12* MFW 624054
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett (12) 2019 Riesling 750mL 12* MFW 624055
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (3) 2019 Riesling 750mL 12* MFW 624058
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (4) 2019 Riesling 750mL 12* MFW 624057
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (11) 2019 Riesling 1.5L 6* MFW 624056
Hofgut Falkenstein Niedermenniger Herrenberg Weißburgunder (2) 2019 Weißburgunder 750mL 12* MFW 624045
Hofgut Falkenstein Niedermenniger Herrenberg Rotwein Trocken (10) 2018 Spätburgunder 750mL 12* MFW 624047
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett "Alte Reben" (8) 2019 Riesling 750mL 12* MFW 623969
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (6) 2019 Riesling 750mL 12* MFW 623971
Hofgut Falkenstein Krettnacher Euchariusberg Spätlese (14) 2019 Riesling 750mL 12* MFW 623972
Hofgut Falkenstein Krettnacher Ober Schäfershaus Spätlese Trocken (18) 2019 Riesling 750mL 12* MFW 623973
Hofgut Falkenstein Krettnacher Euchariusberg Auslese (5) 2019 Riesling 750mL 12* MFW 623970

September 2020 14
Peter Lauer
Over the last few years, Florian Lauer, proprietor of Peter Lauer in the Saar, has gone from relatively unknown, to wine geek darling, to cult classic, to
finally, an established, blue-chip estate. Florian’s general style is exactly the opposite of his famous Saar neighbors Egon Müller and Hanno Zilliken.
At Lauer, the focus is on dry-tasting Rieslings as opposed to the residual sugar, Prädikat wines (Kabinett, Spätlese, Auslese) of the latter two.
Employing natural-yeast fermentations, Lauer’s wines find their own balance. They tend to be more textural, deeper and more masculine, yet the
hallmarks of the Saar are there: purity, precision, rigor, mineral. Florian’s main playground is the breathtaking hillside of the Ayler Kupp. Though the
many vineyards of this mountain were unified (obliterated?) under the single name "Kupp" with the 1971 German wine law, it has been Florian’s life’s
work to keep the old vineyard names alive. Lauer bottles based on "fass", or cask, numbers that are often aligned with these pre-1971 vineyard
names. However, one shouldn’t take the fass numbers too seriously; they are based on the parcels that historically went into these fass and the style
of wine they most often produced. One example, "Fass 6 – Senior", is based on a selection that Florian’s grandfather made every year for his
personal consumption. On this barrel, he would write "Senior", and according to Florian, nine times out of ten, his grandfather would pick Fass 6,
which held wine sourced from the western-most region of the Kupp. Thus, today, the wine from this parcel is called "Fass 6 – Senior". In any case, the
results are undeniable: intensity without weight, grandiosity without size, clarity, and cut.

Peter Lauer Saar Riesling "Barrel X" 2018 Riesling 750mL 12 VB 617956
Peter Lauer Ayler Riesling Faß 6 "Senior" 2019 Riesling 750mL 12* VB 622306
Peter Lauer Ayler Riesling Faß 2 Extra Trocken 2018 Riesling 750mL 12* VB 615340
Peter Lauer Ayler Riesling Feinherb Faß 3 2018 Riesling 750mL 12* VB 615341
Peter Lauer Ayler Kupp Riesling Kabinett Faß 8 2018 Riesling 750mL 12* VB 601354
Peter Lauer Saar Riesling Faß 12 "Unterstenberg" 2018 Riesling 750mL 12* VB 615339
Peter Lauer Ayler Kupp Riesling Spätlese Faß 7 2018 Riesling 750mL 12* VB 615336
Peter Lauer Saar Riesling Faß 15 "Stirn" 2018 Riesling 750mL 12* VB 615338
Peter Lauer Saar Riesling Faß 17 "Neuenberg" 2018 Riesling 750mL 12* VB 615337
Peter Lauer Saar Riesling Sekt "Réserve" 1991 Riesling 750mL 12* VB 615764
Rheingau
J.B. Becker
These wines taste like nothing else coming out of the Rheingau (or most anywhere for that matter) and Hans-Josef Becker just doesn’t give a fuck.
We struggled with a more elegant way of introducing this estate, some poignant lines describing the dirty-fingered, weathered-skin, mess-of-a-tasting-
room aesthetic of J.B. Becker. But at the heart of the matter, "HaJo", as his friends call him, will get up in the morning, go into his vineyards, and make
the kinds of wines he wants to make. And that’s about it. They are unflaggingly honest and present a vocabulary that few white wines can match: dried
earth and rocks, herbs, something vaguely subterranean, a savory, briny, smoky atmosphere that slowly reveals fine layers of bright citrus. They flaunt
a rather prominent acidity that recalls the more nervy wines of the Mosel, Saar, and Ruwer, though there is a weight, a density that speaks of the
Rheingau. They seem to have more to do with great, aged Chablis than with what we often think of as German Riesling. If there is any grand system
here, it is inscrutable. Consider, on the one hand, that Becker (and his father before him) has worked the vineyards organically for many, many years
(they finally became certified in 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Becker believes
the Rheingau has been particularly devastated by the decades of commercial agriculture; he says it took him many years to bring back to life a
healthy, diverse population of yeasts in the vineyards and the cellars. Thus, he is a strong advocate of wild yeast fermentations. This practice puts the
graying, wild statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On
the other hand, since vintage 2003, Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker
prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc).
Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. Even with these very long
élevages, Becker seems to release wines willy-nilly – he keeps older vintages around because, in a way, the wines demand it. The wines all have
enormous aging potential, but even a couple of years in bottle unlocks their soul. These are Rieslings that make no concessions to modernity or to
fashion and are defiantly old school. They are living fossils, the likes of which we may never see again.

J.B. Becker Wallufer Oberberg Müller-Thurgau Kabinett Trocken 2016 Müller-Thurgau 750mL 12* VB 599988
J.B. Becker Wallufer Berg Bildstock Riesling Kabinett 2016 Riesling 750mL 12* VB 599987
J.B. Becker Wallufer Oberberg Riesling Kabinett Halbtrocken 2016 Riesling 750mL 12* VB 599986
J.B. Becker Wallufer Walkenberg Riesling Kabinett Trocken 2016 Riesling 750mL 12* VB 599985
J.B. Becker Wallufer Walkenberg Riesling Kabinett Trocken 2008 Riesling 750mL 12* VB 602786
J.B. Becker Wallufer Oberberg Riesling Spätlese Halbtrocken 2016 Riesling 750mL 12* VB 599984
J.B. Becker Wallufer Walkenberg Riesling Spätlese Trocken 2016 Riesling 750mL 12* VB 599982
J.B. Becker Wallufer Walkenberg Riesling Spätlese Trocken Alte Reben 2016 Riesling 750mL 12* VB 599983
J.B. Becker Wallufer Berg Bildstock Riesling Spätlese Trocken 2000 Riesling 750mL 12* VB 602784
J.B. Becker Wallufer Berg Bildstock Riesling Spätlese Trocken 1990 Riesling 750mL 12* VB 602785

September 2020 15
Rheinhessen
Seehof
The Rheinhessen has seen a rebirth the likes of which could not be fathomed even just ten years ago. This horrid, flat farmland and birthplace of
"Liebfraumilch", so it turns out, can produce world-class Riesling. Klaus Peter Keller has proven this point with emphasis. If there is a downside to this
glory, it is the creeping influence of the international wine press. For the 30-second taste test and the ever important score, fireworks always win. This
means young producers trying to make names for themselves focus on concentration, weight, density, power. Florian Fauth, the young winemaker at
his family estate, is the counterpoint to this trend. His wines eschew weight for fineness, power for clarity, fireworks for whispers; Florian has clearly
spoken quite a bit with his friend and brother-in-law Klaus Peter Keller. For the wines of the Rheinhessen, the key is limestone. This is what gives the
wines their glycerin-induced sexiness, but is also what gives them the flair of acidity, a presence strong enough to counter the lavish extract and to
keep the wines from feeling gooey or too heavy. At the moment Florian at Seehof is making some of the most charming and compelling Rheinhessen
wines around. The wines, both the dry and off-dry, are crystalline and pure with buoyant fruit and plenty of energy. For the money, you just can’t find
anything better.

Seehof Rheinhessen Riesling Kabinett "Elektrisch" 2019 Riesling 750mL 12 VB 622437
Seehof Rheinhessen Pinot Noir Rosé 2019 Riesling 750mL 12 VB 620773
Pfalz
Brand
Young brothers Daniel and Jonas Brand (both in their twenties) recently took over their family’s century-old estate, and are quickly breathing new life
into this former workhorse of the Northern Pfalz. The kids are smart, eager, and dialed into the growing natural wine scene both in Germany and in
neighboring France. They’re just starting to make waves –– converting all their viticulture to organic (certified as of 2015) and are experimenting like
crazy in the cellar. They have a pét-nat that’s so popular it sells out before they’ve even made it, and they make the best organic, entry-level liters of
dry Riesling and Weissburgunder you’ll ever find. The Nordpfalz borders the Rheinessen (their village is closer to Keller’s than to anybody famous in
the Pfalz), and that airy but firm sensibility informs these bright and mineral-laden wines.

Brand Pfalz Riesling Trocken 2018 Riesling 1L 12 VB 619588
Brand Pfalz Weissburgunder 2018 Weissburgunder 1L 12 VB 619589
Brand Pfalz "Electric Chardonnay Acid Test" 2019 Chardonnay/Riesling 750mL 12 VB 623420
Brand Pfalz "Wilder Satz Pur" 2019 Müller-Thurgau/Silvaner/++ 750mL 12 VB 624565
Franken
Vetter
Stefan Vetter is f-ing punk rock. He has done nothing that has even the slightest commercial logic to it. His old friend Andreas Adam (of the celebrated
Mosel estate A.J. Adam) must shake his head, watching Stefan, like a wild hermit, run himself up into the terraced vineyards of Franconia. Yet from a
scant few hectares of old terraced vineyards, Stefan is redefining what Sylvaner can be. These are quite simply the greatest Sylvaners I’ve ever
tasted, from anywhere, ever. Stefan is at the forefront of the natural wine movement in Germany. As such, he farms both organically and
biodynamically, working only old vines in steep, terraced sites. Pressing is done gently and can take four to six hours. The juice may see a short bit of
skin contact, but for the most part it is just moved directly into old barrels. Stefan has bought 300 and 600-liter barrels from Stockinger. During the
élevage, the wine is topped off but that’s about it. The wines are bottled without fining or filtering.

Vetter Franken Müller-Thurgau 2017 Müller-Thurgau 750mL 12 VB 606739
Vetter Franken Sylvaner 2017 Sylvaner 750mL 12* VB 606740

September 2020 16
Baden
Enderle & Moll
Enderle & Moll is really just two guys, a tiny cellar, a few hectares of old vines, and a hell of a lot of buzz – even Jancis Robinson has called them
“cult". Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. Most of their Pinot comes from two sites: one with
25-45 years old vines planted in colored sandstone (Buntsandstein), and one other miniscule plot (0.045ha total) from four tiny terraces, home to 60
years old vines (the oldest in the region) planted in shell limestone (Muschelkalk). All work in the vineyard is done by hand, yields are low, and
vineyard work is organic/biodynamic. Walking through the vineyard, it is easy to see where the Enderle & Moll plots begin and end, so clear is the
vitality of their vines and soil. Sven and Florian are hands-off in the cellar and it shows in the wines. Parcels are vinified separately, with one-third
whole clusters. Grapes are crushed in an old wooden basket press and then go into secondhand Burgundian barrels (mostly from Domaine Dujac).
Bottling, like everything else, is done by hand, and there is no fining or filtration. Because they don’t care for the quality criteria for Pinots in Baden,
they’ve decided to declassify their Pinot Noir as a Tafelwein, which legally disallows them from putting vineyard names on the label. Florian thinks it
foolish to automatically equate higher ripeness levels with better quality and that doing so often leads to overripe, high-alcohol wines with lots of
extract and a shortage of acidity and delicacy. These are delicious Pinots (to say nothing of their Müller-Thurgau, which is likely the best version of
that grape you will ever taste) of enormous integrity, made with undeniable passion and point of view. Also, Sven Enderle has the best facial hair in
the wine business with the possible exception of Jo Landron. Silly-limited production.

Enderle & Moll Müller-Thurgau "Müller" 2018 Müller-Thurgau 750mL 12 VB 558510
Enderle & Moll "Weiß & Grau" 2018 Weiss/Grauburgunder 750mL 12 VB 624075
Enderle & Moll Pinot Noir "Basis" 2018 Pinot Noir 750mL 12* VB 622315
Enderle & Moll Müller-Thurgau "Buntsandstein" 2018 Müller-Thurgau 750mL 12* VB 624074
Enderle & Moll Pinot Noir "Liason" 2018 Pinot Noir 750mL 12* VB 622314
Shelter Winery
Hans-Bert Espe and Silke Wolf farm roughly 5ha in the not-so-famous region of Baden. Let’s go ahead and equate not-so-famous with not-so-ripe
and we get, immediately, a sense of the philosophy here. There are lots of words we would use to describe the bulldozer-Pinots we’ve tasted from
Baden over the years; delicacy would not be one of them. Until we tasted with Hans-Bert and Silke. This husband-and-wife team has spent the last
decade in the nooks and crannies of the wine-geek world, slowly building a reputation for pristine, delicate Pinot Noirs from Baden (there, we’ve used
the word). You might call them understated, though the rather petite structure and lively animation of the wines gives way to a mid-palate that is
awash with sweet perfumed fruit, transparent and mineral. In style, sensibility and size, they remind us quite a bit of Weiser-Künstler in the Mosel
(indeed they are all friends) – except this is Pinot Noir, from Baden. You may have to remind yourself of this when you’re tasting the wines.

Shelter Winery Baden Pinot Noir "Lovely Lilly" 2018 Pinot Noir 750mL 12 VB 622474
Shelter Winery Baden "Rosé de Noir" 2019 Spätburgunder 750mL 12* VB 620774
Württemberg
Weingut Beurer
A one time European BMX champion running a small garagiste estate in Württemberg, at the farthest southern end of Germany, Jochen Beurer could
hardly be farther removed from the staid, landed traditions of his more Northern neighbors. His dry, terroir saturated wines from a variety of Jurassic
and Triassic soils on the hills around Kernen im Remstal have similarly little in common with historical conceptions of "German Riesling". These are,
first and foremost, "Swabian" wines, steeped in the traditions of a region that has long remained outside the national mainstream. The Beurer family
have farmed their land just outside of Stuttgart for generations, growing fruit and making wine that typically ended up in the bottles of the local coop.
Then, in 1997, Jochen, his wife, Marion, and father, Sigfried, set out on their own, making and bottling the wine for themselves. In 2003, Jochen
started experimenting with organic viticulture and spontaneous fermentations, converting fully to biodynamics over the next few years (now certified
by Demeter). Today, we can think of no other winemaker whose wines speak of the soil – a mixture of ancient lime and sandstones, and the ancient
Keuper soils beneath them – as much as Jochen’s do. Respect for nature and patience are reflected everywhere: in cool years, Jochen is inevitably
the last to pick, successive tries are the norm, and spontaneous fermentations follow their own course, usually including malolactic. Élevages are
similarly slow and careful, with wines being committed to bottle only when Jochen feels that the time is exactly right. The results are singular: a range
of completely unforced yet strikingly intense wines that are long, structured, and saturated in Swabian minerality.

Weingut Beurer Württemberg Rosé Trocken 2019 Trollinger/Portugieser/++ 750mL 12 VB 620779
Weingut Beurer Württemberg Rosé Trocken 2019 Trollinger/Portugieser/++ 1.5L 6* VB 620778
Weingut Beurer Württemberg "In Der Luft" 2019 Weissburgunder/Müller/++ 750mL 12 VB 623991
Weingut Beurer Württemberg "Rotgut" 2018 Portugieser/Dornfelder/++ 750mL 12 VB 619642

September 2020 17
Italy
Valle d'Aosta
Feudo di San Maurizio
Michel Vallet works in the small Alpine town of Sarre in the Valle d’Aosta region. The population of 4,878 people enjoy the sunniest part of this Alpine
valley as it climbs toward Mont Blanc. The icy air and warm sun give perfect tans to vintage skiers and a bevy of rare native grapes: Fumin, Petit
Arvine, Mayolet, and (even rarer) Cornalin and Vuillermin. Michel started in 1998 to recover three ancient stone terraced vineyards that were
abandoned during Italy’s ‘boom economico’ of the 1960s. He is slowly expanding the terraced areas to accommodate more vineyards. The wines are
not traditional in the rustic sense, nor are they modern in the highly-polished sense. What they do have is an exceptionally precise and tightly
composed architecture of fruits, minerals, and bitter components that neither leap out of the glass nor remain stubbornly shy. Hand harvested, native
yeast, minimal to no intervention in the cellar.

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

Piero Brunet Blanc de Morgex et de La Salle 2018 Prié Blanc 750mL 12* PV 613778
Piemonte
Cascina Baricchi
Natale Simonetta is a Barbaresco outsider. In 1968, his family bought Cascina Baricchi in Neviglie, an outcropping a few steps on the wrong side of the
redrawn Barbaresco growing area of 1975. The family didn't have producer aspirations, they were simply looking for a summer house at a good price.
Little did his family of humble tile layers know that their youngest of seven children would want to branch out on his own to become a Barbaresco
producer. At 24 years old, Natale asked to take over the Cascina Bricchi and to do all the work and make all the decisions himself. Natale adored the
elegance of aged Barbaresco, which lead him to a guy named Bruno Giacosa. Bruno found an eager and talented young taster, and Natale found a
mentor of sorts. Bruno used to use Nebbiolo Rosé from the "Casasse" vineyard in Neive to give an extra degree of elegance to his Barbaresco bottlings.
Nebbiolo Rosé has nothing to do with rosato and was once thought of as a biotype of Nebbiolo (like Michet). In 1995, Bruno gave Natale the rights to
work this historic, old-vine (80% on 'piede franco' native rootstock) vineyard. Natale was recently able to purchase the vineyard outright, and today,
Cascina Baricchi is one of only two producers making a 100% Nebbiolo Rosé bottling. From his first vintage in 1980, Natale decided that he would only
produce age-worthy, supremely elegant (highly drinkable in today's jargon) renditions of Barbaresco. Obviously, Nebbiolo Rosé fits that bill, but so too
does Nebbiolo from the Michet clone if grown on what Barbaresco locals call 'terre bianche', white soils of composed of chalk, sand, and limestone. In
addition to Nebbiolo Rosé from "Casasse", Natale is working with Nebbiolo Michet from "Roncaglie" in Barbaresco, "Bricco di Neive" in Neive, and "San
Stunet" in Treiso. In the cellar, all the grapes are vinified with native yeasts, with 3-6% as whole clusters. Fermentation takes place in open fiberglass
tanks, letting Nebbiolo on 'terre bianche' shine through. A Barbaresco Riserva aged a minimum of five years before release, plus his "Quindicianni"
Riserva, left 15 years in the cellar before being re-corked and offered to the market, are produced only in the best vintages. The goal is to have wines
for his friends and family that are hauntingly beautiful and that have that same magic as the wines he was drinking with Bruno.

Cascina Baricchi Barbaresco Riserva 2013 Nebbiolo 750mL 12* PV 616621
Cascina Baricchi Barbaresco Riserva "Rose delle Casasse" 2012 Nebbiolo Rosé 750mL 12* PV 616620
Cascina Baricchi Barbaresco Riserva "Quindicianni" 2001 Nebbiolo 750mL 12* PV 616619
Colombera & Garella

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

Colombera & Garella Coste della Sesia 2018 Nebbiolo/Croatina/Vespolina 750mL 12 PV 616010
Colombera & Garella "Vispavola" Vino Rosso 2018 Vespolina 750mL 12 PV 616009
Colombera & Garella Bramaterra 2016 Nebbiolo/Croatina/Vespolina 750mL 12* PV 616012
Colombera & Garella Lessona 2016 Nebbiolo/Vespolina 750mL 12* PV 616011
September 2020 18
Ferdinando Principiano
It’s admittedly odd in today's age of 'Barolo as King' to introduce an historic Barolo estate in Monforte with its old school, 10.5% Dolcetto called "Dosset".
Yet, that wine informs Ferdinando Principiano's style for Barolo and all his other wines: elegant, natural wines with a watermark of traditional Barolo
terroir. Ferdinando began his conversion to natural winemaking in 2003, and nowadays his vineyards teem with wildflowers in spring. A wild and thick
leaf canopy provides shade to the grape clusters; early-picking tightens the acidity and lowers the alcohol. Whole-clusters are crushed by foot and
fermented without sulfur to give an ease and suppleness to the fruit. Here's finally a traditional Barolista taking on climate change, being thoughtful
instead of dogmatic about making natural-yet-princely Dolcetto and Barolo (and a few other native Piemonte varieties) to drink – instead of taste. A
total of 21ha of vineyards are located in Monforte and Serralunga, with a smattering in Alta Langa. The far southeast part of Barolo is an area off the
beaten path (for Barolo at least). Instead of dusty vine row after vine row, there are woods between the vineyards, and Ferdinando has created what
looks like an extra-large koi pond for migratory birds. The smell of grapes amid apples, pears, apricots, peaches, cherries, persimmons, almonds, figs,
prunes, and quince hint at the complex biodiversity here. Ferdinando Principiano is walking the line between tradition, natural wines, and a thoughtful
aesthetic of elegance that we want to drink some now, and cellar some for later.

Ferdinando Principiano "Dosset" Vino Rosso 2018 Dolcetto 750mL 12 PV 612795
Ferdinando Principiano Langhe Nebbiolo 2018 Nebbiolo 750mL 12* PV 621274
Ferdinando Principiano Barolo "Serralunga" 2015 Nebbiolo 750mL 12* PV 612794
Ferdinando Principiano Barolo "Ravera di Monforte" 2015 Nebbiolo 750mL 12* PV 617938
Ferdinando Principiano Barolo "Boscareto" 2013 Nebbiolo 750mL 12* PV 617939
FUSO
FUSO is PortoVino’s project to search for and bottle the best of Italy’s daily drinkers – the wines you’d find in a memorable trattoria or wine bar. Italians
have a long DIY tradition of filling up big, glass jug 'damigiana' from their favorite local producers and storing it in their garage or cellar to siphon off a
bottle or carafe when needed for lunch or dinner. In that spirit, FUSO works only with real producers, native grapes, low sulfur, practicing or certified
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. One day, PortoVino founder
Ernest asked Walter Massa (2011 Gambero Rosso Wine Grower of the Year) for a favor: Walter is most famous as the prophet of Timorasso in Colli
Tortonesi, but the area has a long tradition for delicious Barbera (including Walter’s Barbera ‘Monleale’). FUSO Barbera isn’t a private label with wine
from anywhere; it’s all estate fruit, vinified with a slow, traditional fermentation, and aged in concrete tanks. We work closely with Walter to choose the
vineyards and make the final cuvée.

Walter Massa "FUSO" Vino Rosso 2017 Barbera 750mL 12 PV 624935
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he settled down in the southern
part of Castilla y León in Sierra de Salamanca. Always searching for new and interesting opportunities, Mitchell began sniffing around the Langhe
for his second project. Inspired by producers like Vajra, Olek Bondonio, Chionetti, and Abonna, Mitchell decided to search out interesting parcels of
Dolcetto, convinced that in the right hands, it can producer floral, perfumed wines full of interest and character. He eventually found the right site, a
beautiful north-facing slope on white soils, just on the Dogliani side of Monforte. The fruit was fermented in stainless steel with almost half as whole
bunches and the rest destemmed on top. After two weeks in tank, it was pressed off into old 300L barrels to finish fermentation. The wine made it to
bottle with no fining, no filtration, and no additions besides SO2.

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

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

September 2020 19
Scarpa
We sometimes assume that the great, historic producers in Italy are all well-known in the U.S. But ask the old timers: "I remember Scarpa…"
Antica Casa Vinicola Scarpa has been producing traditional, aristocratic wines in the Monferrato hills of southeast Piemonte for 150 years. They
have vineyards, farmed organically, in the Langhe as well as the Monferrato. Mario Pesce, admired by both Giacosa and Gaja, made Scarpa’s
reputation in the late 20th century, and today Maria Pier Zola and her family carry on his tradition of aging all the wines for years, and sometimes
decades before release. Traditional sometimes means 'rustic', but that's not the case here; Scarpa produces elegant wines with arrow-like acidity
and well-aged tannins. Bottle evolution and vintage characteristics emerge instead of pointillist fruit. Be on the lookout for releases from the
family's 45,000+ bottle library.

Scarpa Barbera d'Asti "Casa Scarpa" 2015 Barbera 750mL 12 PV 547769
Scarpa Barbera d'Asti "Casa Scarpa" 2016 Barbera 1.5L 1 PV 617441
Scarpa Dolcetto d'Acqui "SelvaRossa" 2000 Dolcetto 750mL 12 PV 617433
Scarpa Brachetto Secco "La Selva di Moirano" Vino Rosso 2017 Brachetto 750mL 6 PV 617435
Scarpa Monferrato Freisa Secco "La Selva di Moirano" 2006 Freisa 750mL 6 PV 617434
Scarpa Nebbiolo d'Alba "Bric du Nota" 2016 Nebbiolo 750mL 6 PV 617432
Scarpa Barbera d'Asti "I Bricchi" 2015 Barbera 750mL 6 PV 617437
Scarpa Vermouth Bianco NV Moscato/++ 750mL 12* PV 570988
Scarpa Vermouth di Torino NV Moscato/++ 750mL 12* PV 570989
Scarpa Monferrato Rosso Ruchet "Briccorosa" 2014 Ruché 750mL 6 PV 588520
Scarpa Barbera d'Asti "La Bogliona" 2012 Barbera 750mL 6 PV 617436
Scarpa Barbaresco "Tettineive" 2016 Nebbiolo 750mL 6 PV 617431
Scarpa Barolo "Tettimorra" 2015 Nebbiolo 750mL 6 PV 617428
Scarpa Barbera d'Asti "La Bogliona" 2010 Barbera 750mL 6 PV 603067
Scarpa Barbera d'Asti "La Bogliona" 2006 Barbera 1.5L 1 PV 617438
Scarpa Barolo "Tettimorra" 2004 Nebbiolo 750mL 6 PV 604362
Scarpa Barolo "Le Coste di Monforte" 1978 Nebbiolo 750mL 6 PV 604361
Terre Sparse
When you travel from the Piemonte region into Valle d’Aosta, you pass through the pre-alpine growing areas of Caluso and Carema. Unfortunately,
as you drive along the road, you’ll also notice many abandoned terraces. There’s now a few less, grazie to Matteo Trompetto and his farm, Terre
Sparse. Matteo’s given love to those abandoned terraces, and life to a small traditional farm. There’s much work to be done and Terre Sparse is an
ambitious undertaking. It’s an area we don’t usually see many new wine producers popping up, let alone ones with working farms. And that’s a shame
since the soil and climate here are unique and warrant our attention. The Caluso DOCG sits a bit lower than the Carema DOCG, which is more Alpine
in nature. Both are located in a natural morainic amphitheater, whose soil composition of sand and other elements renders it alkaline, producing wines
with low alcohol and a savory quality. Matteo’s winemaking reflects the ethos of his organic farm; the wines have minimal intervention and use native
yeasts. Sulfur levels are low and coming down each year as he gains confidence (and feeds the family). These wines are not glou-glou; they have too
pithy of a texture, and the savory notes have a tinge of bitter, which maybe is a hallmark of many Italian wines. But they sure do go down easy after
day of hard of work on the farm.

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

Umberto Fracassi Barolo "Mantoetto" 2014 Nebbiolo 750mL 12* PV 615406

September 2020 20
Valli Unite
In southeast Piemonte, Valli Unite may be Italy’s only natural wine cooperative, where vineyards lie amid beehives, farm animals, orchards, and
truffle-filled woodlands. From honey to homemade salame and wine between, 30 members work on the 100ha farm and call it home. During harvest,
you can still stomp grapes with your bare feet here. Their wines range from the glou glou bottlings of Alessandrino, Bianchino, and a crown cap
farmer fizz, to more complex natural wines, such as their lithesome Derthona with the local Timorasso variety. “We believe natural vinification is a
social responsibility,” is the philosophy; soil humus, livestock manure, native yeasts, local grapes, time, and parsimonious sulfur compose the winning
formula. Visit one morning, work hard, and then stay for the communal lunch. It’s a visit unlike any other winery – I mean working farm – that I’ve
been to.

Valli Unite "Alessandrino" Vino Rosso NV Barbera 750mL 12 PV 603395
Valli Unite "Bianchino" Vino Bianco NV Cortese 750mL 12 PV 600052
Valli Unite "Il Brut and The Beast" Vino Bianco Frizzante NV Cortese 750mL 12 PV 615998
Valli Unite Colli Tortonesi Croatina "Marmote" 2014 Croatina 750mL 12* PV 600050
Valli Unite "Derthona" Vino Bianco 2017 Timorasso 750mL 12* PV 618369
Vigneti Massa
It’s hard not to get worked up about Walter Massa’s wines. He had a vision for a variety nobody wanted (Timorasso), worked in obscurity for years,
rescued the grape, and doesn’t talk about himself but instead about the territory of Colli Tortonesi. When you get lost going there, start asking people
100 kilometers out; they all know and love him, from the gas station guy to the producer next door. You'll often hear it bandied about: "There are
thousands of native grape varieties in Italy!" That's true, but a lot of them are merely cute. Timorasso, however, deserves another category (and it’s
white to boot). It’s utterly unique, complex, capable of aging, and transparent to where it's grown. Walter is the 'contadino straordinario' who started to
replant the variety in the 1980s and remains the leading producer and go-to grower for Timorasso today. We often say that Timorasso is like Ali: 'Float
like a butterfly (baroque fruit and honeyed minerality) and sting like a bee (lots of well-integrated acidity). Remarkable and distinctive red wines made
from Barbera, Croatina, and Freisa demonstrate that Walter is more than just the "King of Timorasso".

Vigneti Massa Colli Tortonesi Rosato "Terra: Sic Est" 2017 Freisa/Barbera 750mL 12 PV 613752
Vigneti Massa "Terra: Petit Derthona" Vino Bianco 2017 Timorasso 750mL 12 PV 613753
Vigneti Massa Colli Tortonesi Barbera "Monleale" 2012 Barbera 750mL 12* PV 592179
Vigneti Massa Colli Tortonesi Freisa "L'Avvelenata" 2015 Freisa 750mL 12* PV 620147
Vigneti Massa Colli Tortonesi Croatina "Pertichetta" 2012 Croatina 750mL 12* PV 620146
Vigneti Massa "Derthona" Vino Bianco 2017 Timorasso 750mL 12* PV 611558
Veneto
Bella Vita
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So,
we found a Pinot Grigio from Treviso that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by the third
generation, sibling winemaking team of Annalisa, Alessandro, Carlo, and Luca Botter (also responsible for Bella Vita Montepulciano from their
holdings in Abruzzo).

Bella Vita Pinot Grigio IGP Veneto 2019 Pinot Grigio 750mL 12 MFW 538942
Bella Vita Pinot Grigio IGP Veneto 2019 Pinot Grigio 1.5L 6 MFW 538943
FLORA
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. FLORA is the Prosecco made by
the family winery Col di Luna in the pre-Dolomites of Vittorio Veneto. This is a Brut Nature Prosecco, bone-dry, mountain flowers and honeysuckle
mixed with wild tart apples. The crown cap closure is the best there is to keep the wine fresh and fizzy and is also quick to open and enjoy.

Col di Luna "FLORA" Prosecco NV Glera 750mL 12 PV 620245
Bellenda "Bolle" Vino Spumante (Keg) NV Boschera/Verdiso/Glera 20L 1 PV 600094
Bellenda "Bolle Rosato" Vino Spumante (Keg) NV Raboso/Pinot Noir 20L 1 PV 620755

September 2020 21
Le Vigne di Alice
Sisters-in-law Cinzia Canzian and Pier Francesca Bonicelli started Alice in 2004 to fulfill their dream of bottling artisanal Prosecco thatʼs all their own:
estate fruit, pre-Dolomite, grower Prosecco. We call it Prosecco for non-Prosecco lovers (a category that includes us). It didnʼt take long to understand
that these women are joyful, caring, and have a passion for real wine (including the grower Champagne and Jura wines they also import to Italy). At
the same time, they are utterly serious, precise, and determined to produce amazing Prosecchi. Their 9ha of vineyards are worked without herbicides
or pesticides and all weeding is done by hand. Soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. They have taken their
sustainability even further by constructing a green winery with grass on the roof and solar panels that supply more than half of their energy. Their work
in the cellar mirrors their dedication in the vineyards. From an incredibly long Charmat for their single-vineyard wine, "Doro", to using Metodo Classico
on ".g", to experimenting with Metodo Integrale (i.e. not disgorged) on "P.S.", these women are truly pushing the boundaries of quality in this often
unfairly criticized region.

Le Vigne di Alice "Tajad" Vino Spumante Brut NV Boschera/Verdiso/Glera 750mL 12 PV 622947
Le Vigne di Alice "Osé" Vino Spumante Rosé Brut NV Glera/Marzemino 750mL 12 PV 603940
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "A Fondo" NV Glera 750mL 12 PV 558504
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "Doro Nature" 2018 Glera 750mL 12 PV 558504
Le Vigne di Alice "M Fondo" IGP Veneto NV Marzemino 750mL 12 PV 603940
Nevio Scala
Soccer fans know Nevio Scala as the player-turned-coach who took the underdog provincial team of Parma to become champions in the ’80s and ’90s.
His son, Claudio, just three vintages in, is echoing his father’s underdog success with the provincial volcanic-alluvial soils of the Colli Euganei in the
Veneto. Claudio puts the local grape of Garganega as center midfielder (the same grape that you find in Soave, though not always without a touch of
Sauvignon Blanc). Claudio picks just before the grapes are perfectly ripe, and he’s not scared of a bit of oxidation. Work in their 8ha of vineyards is
completely organic, but they also raise crops such as wheat, barley, hemp, and beans, and hedge the vineyards with hazel, elder, and wild roses to
encourage biodiversity and give a nesting place for useful local fauna. In the cellar, all fermentations are spontaneous, minimal SO2 is added only
when needed, and everything is bottled unfined and unfiltered. What results are delicate, volcanic-spicy, and refreshing wines, with a hint of oxidation
to add complexity.

Nevio Scala "Gargànte" IGP Veneto (Sparkling) 2018 Garganega 750mL 12 PV 610786
Nevio Scala "Dilètto" IGP Veneto 2017 Garganega 750mL 12 PV 610785
Nevio Scala "Monemvasía" IGP Veneto (Skin contact) 2018 Malvasia Istriana 750mL 12 PV 622803
Nevio Scala "Cóntame" IGP Veneto (Skin contact) 2016 Garganega 750mL 12 PV 610784
Serata
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So, we
found a Prosecco that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by a family winery outside of
Vittoria Veneto in the foothills of the Dolomites. Their vineyards are farmed sustainably without herbicides, solar panels are used for electricity, and
large amounts of the property are left as woodlands to encourage biodiversity.

Serata Prosecco NV Glera 750mL 12 MFW 537377
TreMat
Azienda Agricola TreMat was founded in 2009 by Gianni Bartolin, whose family has been growing grapes in Veneto since the early 1900s. The name of
the winery translates to "three times crazy" and refers to Gianni being written off as a fool by other producers in the area, namely for his conviction and
adherence to natural and slow grape-growing and winemaking practices. His sensibility as a farmer and winemaker is inspired by the pre-industrial
viticultural traditions of Valdobbiadene (long, native fermentations, macerating 'sulle bucce', not disgorged/'col fondo' method, etc.). Gianni's vineyard in
the hamlet of Santo Stefano is regarded as one of the crown jewels of the region as it is one of the steepest vineyards in the Conegliano Valdobbiadene
DOCG and has always been worked by hand. The vineyard was first established by Gianni's grandfather and great-grandfather 80 years ago with
alternating rows of the antique varieties of Valdobbiadene: Perera, Verdiso, Bianchetta, and Glera. Vines grow at 380m in thick humus topsoil with banks
of limestone and gravel beneath. Farming follows the holistic principles of Japanese Kiyusa Nature Farming (aka "do nothing farming" developed in the
1970s by Masanobu Fukuoka). The goal is to increase vitality and microbial diversity of soils through the application of preparations of beneficial
microorganisms (think probiotics) coupled with organic agricultural practices. After harvest, grapes for "Vinell" are left to dry ever so slightly for 6-7 days
using the 'appassimento' method. Grapes are crushed and macerated on the skins for four days, then pressed and left to ferment spontaneously in
wooden cask on fine lees for six months. The wine is bottled for secondary fermentation in bottle using must from the same vintage (col fondo method),
and is released unfined, unfiltered, and without the addition of any SO2.

TreMat "Vinell" Vino Bianco Frizzante NV ('18) Perera/Verdiso/Bianchetta/++ 750mL 12 PV 624427

September 2020 22
Liguria
Vio
In the tiny village of Vendone, just 12km inland and 300m above the sea, Ettore and Natalina Vio planted vines and olive trees amidst the Ligurian
mountain scrub in the 1970s. Today, their son, Claudio, and his wife, Maria Grazia, now tend the family farm. The dispersed patchwork of tiny,
terraced vineyard plots adding up to just 2ha — mostly Pigato, with a little Vermentino and some local red varieties — yield just enough wine for us to
bring in a few hundred cases a year. A hectare of olive orchards gives even less of their beautifully delicate olive oil (ask us nicely, and we might be
able to get you a little). Farming is 'lotta integrata' (manual weeding, no treatments besides Bordeaux mixture), all harvesting is by hand (by necessity
of the small, steep terraced parcels), and fermentations are with native yeasts.

Vio Riviera Ligure di Ponente Pigato 2018 Pigato 750mL 12* PV 611446
Vio Riviera Ligure di Ponente Vermentino 2018 Vermentino 750mL 12* PV 611447
Vio "Runcu Brüjau" Vino Rosso 2018 Rossese/Ormeasco/++ 750mL 12* PV 596632
Emilia-Romagna
Bulli
Bulli is a traditional gem of a producer from the northwest corner of Emilia-Romagna in the Colli Piacentini, those steep hills just south of Piacenza
squeezed between the Po river to the north and the Apennine mountains to the south. The area itself is sleepy, a time-capsule from the 1940s, with
farmers that still have that askance look of their forefathers, those ex-Roman soldiers who tended vines in retirement. There’s a long tradition of making
'frizzante rifermentato in bottiglia' in this area, and Bulli has been doing it for five generations since the late 1800s. The Bulli family is humble and happy
to serve locals every day from their repurposed horse stall where all the sparkling in-the-bottle fermentation happens. Leonardo, the current generation
of Bulli to tend the vines and make the wines, is especially proud of the fact that they never used SO2; in fact, 'senza solfiti aggiunti' is written on their
original vintage-kitsch style labels they have used since the 1950s. One key that helps preserve their wines and gives them a sprightly character is the
soil. Bacedasco Alto is the town where the Bulli family has their house and horse stall-cellar, and it is right next to an important geological park that
contains a series of ancient limestone calanques from the Pliocene period. These are the kind of wines we are proud to work with: a rich history,
complex soils, organic farming, handcrafted natural wines, and good people.

Bulli Colli Piacentini Ortrugo Frizzante NV Ortrugo 750mL 12 PV 622817
Bulli "Cör" Vino Rosso NV Barbera/Bonarda/Uva Rara 750mL 12 PV 622816
Bulli "Sampagnino" Vino Frizzante NV Marsanne/Moscatello/++ 750mL 12 PV 622815
Denny Bini (Podere Cipolla)

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

Denny Bini (Podere Cipolla) "FESTA" Lambrusco dell'Emilia NV Lambrusco 750mL 12 PV 624941
Denny Bini (Podere Cipolla) "SPUMA" Vino Frizzante NV Lambrusco di Sorbara 750mL 12 PV 622796
Mariotti
Mirco Mariotti's vineyards are located in the eastern ‘Romagna’ part of Emilia-Romagna, an area much less known than the western Lambrusco area
of Emilia. In fact, you’ll notice that Mirco’s wines use an Emilia IGP designation for what should be Romagna IGP – if only it existed. Nevertheless, it’s
a place with lots of local color, there’s a beach nearby, and folks often play cards here into the night, accompanied by sweating bottles of their own
DIY sparkling wines from the local grapes. Mirco, too, had started off making some of these DIY wines made from his own vineyards in the Bosco
Eliceo area. The vines are old, some planted in 1952, some well over 100 years old. All are on native rootstock (piede franco), as they are planted in
the beach sand, just 300 meters from the waves. Mirco chooses to work exclusively with the local varieties: Fortana, the low alcohol, high acid red
with some pretty rustic-rusty tannins, ideal for a refreshing rosato, and Trebbiano Romagnolo and Malvasia di Candia for the bianco, where the
savory, herbal, salty aspect of growing vines so close to the beach really comes through. After hand harvesting, the first fermentations are all with
native yeasts in concrete tank. Secondary fermentation is in bottle, using must from the same harvest instead of adding sugar. There is one gentle
decantation, but other than that, the wines are not filtered or disgorged. Kick off your sandals, light up the grill, deal the cards. This farmer fizz is a
good bet on rare, local varieties that are unique, delicious, and without pretense.

Mariotti "Sèt e Mèz" IGP Fortanta dell'Emilia Rosato NV Fortana 750mL 12 PV 624924
Mariotti "Smarazen" IGP Bianco dell'Emilia NV Trebbiano/Malvasia Candia 750mL 12 PV 624923

September 2020 23
Mutiliana
Mutiliana is a wine producer, and the ancient name of the Apennine mountain village of Modigliana, located in the Romagna part of Emilia-Romagna.
Modigliana is also one of Sangiovese di Romagna’s official sub-zones, whose high altitude, as well as marl and sandstone soils, distinguish it from the
larger designation. In effect, these mountain vineyards (380-600m) highlight Sangiovese’s bitter elegance: botanical notes intertwine with pithy fruit:
eucalyptus, sage, and artemisia meeting sour cherry, blood orange, and pomegranate. Local owner Giorgio Melandri, a former wine journalist, is
bottling not only within one sub-zone, but within Modgliana’s three valleys: Acereta, Ibbola, and Tramazo teasing out further the terroir using only wild
yeasts and aging the lots in concrete vats to avoid oak influence. These are engaging wines, intellectual without losing their mountain-grown spirit.

Mutiliana Romagna Sangiovese Modigliana "Acereta" 2016 Sangiovese Modigliana 750mL 12* PV 614895
Mutiliana Romagna Sangiovese Modigliana "Ibbola" 2017 Sangiovese Modigliana 750mL 12* PV 614894
Mutiliana Romagna Sangiovese Modigliana "Tramazo" 2016 Sangiovese Modigliana 750mL 12* PV 614896
Toscana
BRUSCO
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. “Brusco” is still used in the
Tuscan dialect today defining a person or thing that is off the cuff and a bit rough but genuine through and through. This is 100% Sangiovese made by
one of our Chianti Classico producers, Tenuta Maiano from their certified organic estate fruit in Montespertoli, Tuscany. Soils are limestone with silt
below composed of marine sand and clay. The fruit is all destemmed with fermentation and aging in old-school cement tanks with native yeast.

Tenuta Maiano "BRUSCO" IGP Sangiovese Toscano 2018 Sangiovese 750mL 12 PV 624912
Tenuta Maiano IGP Sangiovese Toscano (Keg) 2017 Sangiovese 20L 1 PV 591271
Il Borghetto
If you think you’ve seen all of Chianti’s expressions, Il Borghetto’s extremely detailed and ethereal Sangiovese may surprise you. Owner Antonio
Cavallini is an outsider, as the Chianti consortium has often denied him DOCG status for his wines. They cite his use of Burgundy bottles and other
"problems" with the wine. As Bob Dylan sings in Absolutely Sweet Marie, "To live outside the law, you must be honest." And it’s no secret that some
of Italy’s best producers, some of it's most honest producers, are living "outside the [DOC/G] law." Antonio organically farms 5ha of vineyards and
12ha of olive groves in Montefiridolfi, a hilltop town in the northwest corner of Chianti Classico. The area could be considered a 'sottozona' or
subzone of the San Casciano zone. The clay soil with some limestone has excellent water retention and gives wines with finesse, freshness, and
elegance, even during hot and dry vintages. The vineyard consists of an interesting mix of Sangiovese clones and biotypes (e.g. F9/R24 Biondi Santi
clone). The harvest takes place in multiple passes row by row. The musts are then fermented in multiple parcels in the cellar before a final blending.
Antonio ferments using a percentage of whole clusters, which is unusual in Italy. This technique gives the wines a distinctive aromatic elegance and
silky tannins. The approach in the cellar, in general, is minimal intervention, including native yeast fermentations in large open concrete vats or plastic
containers. There are no pumps, and all racking is with gravity. Herbal notes, crushed flowers, and elegant fruit describe the wines in general. If these
Sangiovese wines are made by a Chianti outsider, I say let him in.

Il Borghetto "Montigiano" IGP Toscana 2016 Sangiovese 750mL 12* PV 617055
Il Borghetto "Monte de Sassi" IGP Toscana 2015 Sangiovese 750mL 12* PV 618381
Il Borghetto "Bilaccio" IGP Toscana 2014 Sangiovese 750mL 12* PV 603406
Le Masse di Lamole
Lamole could be thought of as a sub-zone of Chianti Classico with its unique, high altitude vineyards (400-650m), grown on marl and sandstone soils.
Lamole produces elegant wines that are often described as 'profumati' or aromatic (red fruits, rosa canina, Iris flower, orange zest), with structure built
more on acidity rather than tannins. Toscana, yes, but nothing rustic here. Le Masse di Lamole has the highest vineyards in the area at 650m. The
mountaintop vineyards are unprotected and are home to some 100+ year-old, albarello (bush) vines, many of which are planted on their own roots
(thanks to the sandstone soils in the area). Sometimes I think owners Anna Maria and Giuliano worship Zeus, for their Sangiovese is electric. A very
humble cellar is cut out of the wall of a medieval borgo. Vinification is done in steel without temperature controls, then botti di castagno (Chestnut, not
Slavonian oak) of 15 and 25 HL that don’t have a manufacturer’s name since they were made by local artisans over 100 years ago. Lamole is a
special area and there are few wines I wouldn’t want to drink there. But, I have to put an extra wink in for Le Masse. Maybe it’s just me and a perverse
desire to swallow Sangiovese-lightning and live to tell about it.

Le Masse di Lamole Chianti Clasico 2016 Sangiovese/Canaiolo/++ 750mL 12* PV 618359

September 2020 24
Migliarina Montozzi
A 500-hectare hunting reserve, 28 hectares of vineyards, a 1600s villa, native yeasts ferments in cement… These are the ingredients for a traditional,
crunchy, red-fruit Chianti. Add in a place you can stay while on your next Tuscan vacation that’s neither stuffy nor touristy and there you have Migliarina
Montozzi in a nutshell. Created in the 1600s, Villa Migliarina is around 45 minutes south of Florence between the towns of Arezzo and Siena on the
western edge of the Colli Arentini hills. Looking at the predominance of the sand and lime in the soils here, you’ll understand just how these wines
highlight a terse and mineral side of Sangiovese, with fine tannins and a vinous drinkability. Cousins Antonio and Carlo Bartolini Baldelli maintain both
the villa and estate to keep it true to tradition. It’s no easy feat; many producers go the route of renting out for photoshoots and weddings instead of
concentrating on excellence in the vineyards and cellar. We are lucky to have such down to earth people making such honest wines.

Migliarina Montozzi Chianti Superiore "Villa Migliarina" 2018 Sangiovese 750mL 12 PV 617987
Ranchelle
The best wine producers have their own brand of authenticity, and it comes through in the wines. Christoph Fischer is a long-time German expat
who’s fixated on a preservation project (recupero) of Maremma’s abandoned vineyards and varieties. The Maremma area lies mostly along the
Tuscan coast. It’s a place where the ancient Etruscans once cultivated vines and where the Butteri (Tuscan cowboys) still roam. Morello di Scansano
is perhaps the best-known wine from the Maremma. It can offer juicy fun, but the old local varieties here are way more soulful. We know of no one
doing such interesting work as Christoph in the area: all organic farming, all native yeasts, extremely low sulfur. Soils are an even mix of sand,
limestone, and clay. Christof works from a one hectare plot of 60 year-old albarello (bush) vines in an area named on old maps as Millocchio: literally
a ‘thousand-eyes’ (mille + occhio). According to locals, it was an area where there were once so many vineyards on the hills that thousands of vine
buds would look down on you. From that one abandoned vineyard, he has planted two more hectares using massale selection. Both wines (one white
and one red) ferment to dryness in open-topped fermenters with skin contact for about three weeks and punchdowns twice a day using a multi-
pronged mandrone stick that he got from an old farmer in the area. Christoph’s makeshift cellar was a Super Alimentari (corner grocery store) in the
1970s. It’s extremely clean now. After a light pressing, most of the juice goes into used 500-liter tonneaux; about 30% goes into stainless steel tanks.
A tiny amount of sulfur is used only when he blends the two parts.

Ranchelle "Millocchio" Vino Bianco (Orange) 2017 Ansonica/Francesino/++ 750mL 12* PV 623875
Ranchelle "Millocchio" Vino Rosso 2017 Alicante/Ciliegiolo/++ 750mL 12* PV 623876
Sorrelle Palazzi
The Palazzi sisters started their winery in 1973 in the heart of the Pisan Hills (Colline Pisane), between Pisa and Volterra. The estate is now under
the control of the sisters’ nephew, Guido, who recently received his degree in enology and agronomy. Of the 24ha here, 11ha are vineyards, 9ha are
olive groves (both certified organic), with the remaining part being forest and the agriturismo. The surrounding woods and shrubs provide an excellent
ecosystem for these charming and earthy wines. The soils here are mostly clay with sand and chalk, and the temperature is tempered by the
proximity to the sea, making for softer, less incisive tannins than you’d usually find in Chianti Classicos. All this means that the wine works really well
for all those dishes that aren’t heavy but aren’t really light either – such as Cornish hens. The cellar is really a large garage with the old cement tanks
from the '50s being used for the Sangiovese bottling and the Chianti; the Riserva gets some large wood botti. The only small wood to be found is the
chestnut and cherry for the Vin Santo. All fermentations here are spontaneous.

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

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

Val delle Corti Chianti Classico 2016 Sangiovese/Canaiolo 750mL 12* PV 615950
Val delle Corti Chianti Classico Riserva 2016 Sangiovese 750mL 6 PV 615949

September 2020 25
Umbria
Marco Merli
Over ten years ago, Marco Merli left a career as a clothing designer to find his true calling as 'naturalista' farmer on 7ha of high altitude vineyards in
Umbria that his father Enzo had purchased as a retirement project. In the past few years, Marco has searched for local, abandoned, old-vine vineyards
just outside of Perugia, in a town called the House of the Devil (Casa del Diavolo) to add to the project. Marco brought right away a rigorous yet
'selvatica' esthetic to the wines, each a slice, or layering of slices, of the wildness of the Altotiberini hills. He works with traditional grape varieties, often
planted together in field blends he parses out in the cellar. Fermentation takes place parcel-by-parcel, variety-by-variety, before eventual final blending
in dozens of re-conditioned small cement or fiberglass tanks. Sangiovese, Cigliegiolo, old vine (40-50 years) Trebbiano Toscano, and Verdicchio are
varieties you’ll recognize from central Italy. His use of Grechetto di Orvieto (not Grechetto di Todi) in his blends and the single varietal bottling "Venco"
underpins the esthetic Marco strives for. The variety's wild acidity and bitterness are cut with techniques, such as partial whole-grape fermentation and
various blending of the different soil parcels, in a way that the wild, eco-chic rustic part remains intact.

Marco Merli "Zero di Babo" Vino Rosato 2018 Sangiovese/Ciliegiolo 750mL 12 PV 622287
Marco Merli "Venco" Vino Bianco 2018 Grechetto di Orvieto 750mL 6 PV 606947
Marco Merli "Jacone" Vino Rosato 2018 Sangiovese/Ciliegiolo/++ 1.5L 1 PV 622285
Marco Merli "Tristo" Vino Bianco (Skin contact) 2015 Trebbiano 750mL 6 PV 622286
Marche
Borgo Paglianetto
Borgo Paglianetto is a village of ancient farmhouses and hillside vineyards locals have brought together to form a new winery that highlights natural
and organic viticulture. The winery is located in the Matelica growing area of the Marche region, where the high-acid Verdicchio variety reigns
supreme. "Terravignata" is textbook Matelica: green apples and tangerines, framed by savory botanical herbs. "Ergon" ferments with native yeasts,
giving a subtle wine that shows muted stone fruits, botanical herbs, and a tapering saline finish. The top wine, "Vertis", is from an old, high-altitude
vineyard that produces a more structured wine, with notes of botanicals herbs and perfectly ripe tangerines. More info coming soon!

Borgo Paglianetto Verdicchio di Matelica "Ergon" 2018 Verdicchio 750mL 12 PV 619967
LE SALSE
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. This wine is made by Cantine
Belisario, a high-quality co-op in Matelica, whose members are all committed to working sustainably and organically in the vineyards. It’s our response
to the ocean of Pinot Grigio that has washed up on U.S. shores: refreshing, versatile, glug-able, but with the real character that most Pinot Grigios lack.
The vineyards are on top of a Jurassic-period raised seabed, near saltwater springs called 'le salse' (from 'sale' meaning salt) at an altitude of 450m.

Cantine Belisario "LE SALSE" Verdicchio di Matelica 2018 Verdicchio 750mL 12 PV 616512
Lazio
Podere Orto
Podere Orto lies on Lazio’s high plains at 600m elevation in an area called L’Alta Tuscia Viterbese, or simply Tuscia. It’s a bit of a Bermuda Triangle,
between Italy’s center and south, at the 'trivium' of Lazio, Umbria, and Tuscany. When Chianti Classico is getting too hot in the summer, this is a good
place to come to cool off. Many of the grapes grown here are biotypes of varieties found in Toscana, but these wines are more nervous, with more
tension and a skeined elegance. Part of this is due to the diverse varieties, but just as important is the high altitude and complex soils, including blue
limestone marls. Giuliano Salesi and Simona De Vecchis planted their vineyards here in 2009 from a massale selection gleaned from abandoned
vineyards in the area. In 2011, they completed the restoration of their small farmhouse and cellar. Today, they are making fine, natural wines with
minimal intervention: there are no chemicals used in the vineyards, instead preferring biodynamic treatments, weeds are all pulled by hand, and the
wines are fermented with native yeasts without any additives. The resulting wines are a keen, fine, and natural expression of utterly unique varieties
and soils.

Podere Orto "Amai" Vino Rosso 2017 Sangiovese/Procanico/++ 750mL 6 PV 607925
Podere Orto "Trivium Ambrato" IGP Lazio Bianco (Orange) 2018 Procanico/Moscato/++ 750mL 6 PV 623355
Podere Orto "Trivium" IGP Lazio Rosso 2015 Sangio/Grechetto Rosso/++ 750mL 6 PV 589358

September 2020 26
Abruzzo
Bella Vita
While our focus is on small growers that work well in the vineyard and the cellar, we also understand the realities and needs of our customers. So, we
found an old vine Montepulciano that fits in qualitatively with our portfolio, and that we feel good about offering at a great price. Made by the third
generation, sibling winemaking team of Annalisa, Alessandro, Carlo, and Luca Botter (also responsible for Bella Vita Pinot Grigio from their holdings
in the Veneto).

Bella Vita Montepulciano d'Abruzzo 2018 Montepulciano 750mL 12 MFW 538944
Bella Vita Montepulciano d'Abruzzo 2018 Montepulciano 1.5L 6 MFW 538945
Colle Trotta
In 2006, Maurizio di Nicola aided by his great-nephew began the work of recuperating a century-old farm in the village of Colle Trotta, situated in the
shadow of the 2900m Gran Sasso mountain in Abruzzo. The crops include farro fields, fruit and olive trees, and 3.5ha of vineyards. Maurizio calls the
wines Q500 (Quota 500) because all of the vineyards sit at 500m or higher (and incidentally, they look down on Valentini’s). Farming is certified
organic, fermentations are indigenous, and the wines are unfiltered.

Colle Trotta Passerina "Q500" IGP Colline Pescaresi 2016 Passerina 750mL 12 PV 617402
Colle Trotta Cerasuolo d’Abruzzo "Q500" 2016 Montepulciano 750mL 12* PV 604342
Colle Trotta Montepulciano d’Abruzzo Riserva "Q500" 2008 Montepulciano 750mL 12* PV 621273
Emidio Pepe
Emidio Pepe is one of the true legends in Italian wine – a man who set out in 1964 to make some of the best wines in the world through entirely
natural and manual methods in the vineyard and cellar. The family farms 15ha of vineyards and olive trees, all clustered around their cantina and
home in the village of Torano Nuovo, in the northern-most part of Abruzzo. All work in the vineyard is organic and now biodynamic, and everything is
harvested by hand. In the cantina as well, the Pepe family works entirely by hand – or by foot. Both the Montepulciano and Trebbiano grapes are
pressed by foot before being fermented with native yeast, and then aged entirely in 50 year-old, glass-lined cement tanks. The Pepe family are great
believers in cement – specifically in glass-lined cement (Il vetro è sincero, they like to say: “Glass is honest.”). No sulfur is added to any of the wines
at any point in the cellar, including before bottling. These are wines made to age for decades, and for Pepe, it’s equilibrium (rather than sulfur or aging
in wood) that enables a wine to age and improve. The 350,000-bottle library of both Montepulciano and Trebbiano date back to Emidio’s first vintage
in 1964. When they receive an order for an older vintage, Emidio’s wife, Rosa, goes down to the cellar, opens the requisite number of bottles, decants
them by hand, and recorks the bottles (13 opened bottles make 12 finished bottles). This hand decantation just before sale is for the Pepes a more
natural and gentle way to remove sediment than filtration, and the brief exposure to air is beneficial to Montepulciano, which is prone to reduction. The
family’s total production is about 70,000 bottles per year, each of which is a hand-made part of the history that Emidio Pepe began creating more than
50 years ago.

Emidio Pepe Trebbiano d'Abruzzo 2014 Trebbiano 750mL 6* PV 602260
Emidio Pepe IGP Colli Aprutini Pecorino 2014 Pecorino 750mL 6* PV 602671
Emidio Pepe Montepulciano d'Abruzzo 2010 Montepulciano 750mL 6* PV 602672
Emidio Pepe Trebbiano d'Abruzzo 2010 Trebbiano 750mL 6* PV 607275
Campania
Antica Masseria Venditti
Back in 1988, the Italian wine guide Gambero Rosso introduced the word "organic" for the first time in its review of Venditti’s wines. Those who still
believe that “organic” equals “unscientific” should think again. Nicola Venditti is both an enologist and the very incarnation of a contadino (farmer). The
vineyards have been in the family for over 400 years — thus the “antica” part of Antica Masseria — and he is deeply passionate about his territory of
Sannio, adjacent to better-known Taurasi. Nicola eschews oak and kneels at the altar of steel, thus letting all of the wines really show the clean and
distinct fruit of their native grapes (some of which only he cultivates). His cantina is squeaky clean, and he gladly whistles out pH and acid levels for
those inclined. This humanist-techno-geek approach, he explains, is a combination of the “humanity” of ancient methods and local varieties, together
with the “rationality” offered by technology. The new "Assenza" (meaning, "not containing" or, "absent of") wines are made completely without SO2.

Antica Masseria Venditti "Pitra" IGP Benevento Rosso 2017 "Montepulciano"/Olivella/++ 750mL 12 PV 617279

September 2020 27
Cantine Matrone
The Matrone family has been cultivating vines on the slopes of Mount Vesuvius, just east of Naples, since the 1700s. Fast forward to this century,
when Andrea Matrone and his cousin Francesco reappropriated the original 18th-century family cantina and 2.3ha of vineyards on the southern
slopes of Vesuvius. If Etna’s volcanic wines are noble, Vesuvius’ are wild, with potassium and iron-rich volcanic soils providing more funky bitter and
salt notes. There’s a bianco made mostly from Caprettone (which may be none other than Trebbiano d’Abruzzo according to Andrea), a part of which
sees two days of skin contact, and a rosso made mostly from Piedirosso with other local varieties. Farming is uncertified organic and fermentations
are with a pied de cuve from the local vineyard yeasts. This is another compelling, young producer springing from an old family tradition — a
combination that increasingly is making some of the most exciting wines in Italy.

Cantine Matrone "Spasso" Vino Rosso NV ('18) Cancello/Cascaveglia/Fosso/+ 750mL 12 PV 616013
Cantine Matrone Lacryma Christi del Vesuvio "Territorio de' Matroni" 2016 Caprettone/Falanghina/++ 750mL 12 PV 603571
Cantine Matrone Lacryma Christi del Vesuvio "Territorio de' Matroni" 2017 Piedirosso/Sciascinoso/++ 750mL 12 PV 603570
Luigi Tecce
A visit to Luigi Tecce can get you emotional. Luigi himself is a ball of them, and his Aglianico from Taurasi elicits them. His grandfather’s 'masseria'
(farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). It’s one of Taurasi’s highest altitude
growing areas, with a soil that’s layered with sand, limestone and Vesuvius’ pumice; it’s also the dwelling of Luigi’s 80+ year old vine-trees. There’s no
enologist and no agronomist, Luigi works here in relative solitude. Maybe that’s why there’s such an affinity between him and the wines. Strangely
enough, Luigi wasn’t groomed to be a farmer or 'vignaiolo'. After university, he worked in Rome as an assistant to a member of the Italian parliament.
Then suddenly in 1997, his father died and it caused Luigi’s homecoming back to the 4th generation farmhouse to take care of the property, which
included olive trees, goats, sheep, and of course vines. All this left no time for any practical knowledge to be handed down to him from his father or
grandfather. He didn’t know how to manage the property, let alone how to vinify wine, but he did have many memories from living there as a child, and
these guided him. So, in the sadness and loss of 1997, he started bottling for friends and family. He now has a total of 5ha of vines in two communes
(Paternopoli and Castelfranci) dispersed over seven plots. Luigi’s wines ferment with native yeasts, and nothing is added to or subtracted from the
wine. His craftiness comes from vineyard selection and mixing of the final barrels, and from the time-consuming and careful tending during harvest,
where he makes three passes. The first picking is in early October, when the grapes are not completely ripe, to add extra acidity and freshness. The
majority of the grapes are then picked in late October. In the early days of November, he picks the final bunches, which have grown throughout not
only the summer days and nights, but also the fading autumn sun. These are wines that have savory qualities, fleshy fruit, and structured tannins;
grand age-worthy wines, Monforte-esque, Barolo as the Aglianico of the North.

Luigi Tecce Irpinia Campi Taurasini "Satyricon" 2016 Aglianico 750mL 12* PV 607328
Luigi Tecce Taurasi "Poliphemo" 2013 Aglianico 750mL 12* PV 612746
Luigi Tecce Taurasi Riserva "Puro Sangue" 2013 Aglianico 750mL 12* PV 607327
Luigi Tecce Taurasi Riserva "Poliphemo" 2014 Aglianico 750mL 12* PV 620808
Pierluigi Zampaglione
Pierluigi Zampaglione’s family has farmed tomatoes, grains, and beans for generations in the town of Calitri, located 75 miles east of Avellino in the
Alta Irpinia. In 2002, Pierluigi decided to plant 2ha of Fiano vines at 800 meters of elevation and to make a single wine called "Don Chisciotte" (Don
Quixote – among other things, Pierluigi sees his vineyards and himself as tilting at the windmill farms that dot the Alta Irpinia landscape). Farming is
certified organic. All stainless steel, native yeasts, extended skin contact, very little sulfur, no other additives, and no filtration. The wine is complex
and chock full of character on the highest elevation Fiano vineyards we know of.

Pierluigi Zampaglione "Don Chisciotte" IGP Campania 2018 Fiano 750mL 12* PV 602402
Puglia
CALX
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. CALX Primitivo is made by Filippo
Cassano. Filippo's certified organic vineyards are located in Gioia del Colle, a quick 30-minute drive inland west of Bari and home to the highest
elevation vineyards in Puglia. Soils are deep red clay with an underlying base of pure limestone, which, when combined with the elevation, gives
wines that have plenty of fruit, while still retaining their freshness and minerality. Fruit from Filippo's 20-year-old vines is hand-harvested, fermented
with native yeasts in stainless steel, and also aged entirely in steel with only a small amount of SO2 added for bottling.

Filippo Cassano "CALX" Primitivo IGP Puglia 2018 Primitivo 750mL 12 PV 624936

September 2020 28
Sardegna
Cardedu
The vineyards of Cardedu (car-DAY-do) are in the area of Ogliastra, the most mountainous and least populous province on the island; a land of
turquoise shimmer and ragged-dry cliffs. Here on the southeast coast of Sardegna the Loi family grows and makes wines from the native varieties
Vermentino, Cannonau, and Monica. Cardedu is one of the island's better-known (in Sardegna, at least), traditional producers. The Loi family doesn’t
think of itself as a natural wine producer; they are not in that hipster 'giro'/circle. Yet, all wines are fermented with native yeasts in temperature
controlled tanks (if needed), and there’s dry farming without the use of herbicides or pesticides.

Cardedu Cannonau di Sardegna "Caladu" 2016 Cannonau 750mL 12 PV 624922
Cardedu Monica di Sardegna "Praja" 2019 Monica 750mL 12 PV 624921
Cardedu Vermentino di Sardegna "Nùo" 2018 Vermentino 750mL 12 PV 624920
Silvio Carta
The Carta family has been making (and storing) wine in the sleepy coastal town of Oristano for generations. The local grape is Vernaccia (though not
the one from Gimignano). The vine was possibly introduced by the Phoenicians or it was cultivated from wild vines of the Tirso valley. The style is
"oxidative", but no Englishman created or discovered this wine (as happened in Marsala). And maybe that’s a shame because these wines deserve
to be better known outside their home. The wine is vinified dry, and the nose is chalky and intriguing. Multiple aged vintages are available. The
register is something new for us, falling somewhere amid the mineral tones of Fino, the nuttiness of Marsala, and a bit of passito fruit.

Silvio Carta Vernaccia IGP Valle del Tirso (Barrel #329) NV ('18) Vernaccia 750mL 12* PV 607298
Silvio Carta Vernaccia di Oristano Riserva 2006 Vernaccia 750mL 6 PV 607297
Silvio Carta Vermouth Bianco "Servito" NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vermouth di Sardegna NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vernaccia di Oristano Riserva 2001 Vernaccia 750mL 6* PV 607296
Silvio Carta Vernaccia di Oristano Riserva 1968 Vernaccia 750mL 6* PV 607295
Sicilia
Alcesti
Gianfranco Palladino and family are making honest, pure wines from local grapes in the Marsala region of Sicily. Certified organic farming and hand-
harvesting in a region and price-point that isn’t always the norm. Our idea of fresh, Sicilian wines ready to drink; both are fermented and aged in
stainless steel.

Alcesti "Isola del Satiro" IGP Terre Siciliane Bianco 2018 Catarratto/Grecanico 750mL 12 MFW 602640
Alcesti "Isola del Satiro" IGP Terre Siciliane Rosso 2018 Nero d'Avola/Perricone 750mL 12 MFW 614311
CALA
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness. CALA is a collaboration between
Dario Serrentino or Mortellito with his good friend Francesco Sciré, an organic viticulturist in the Val di Noto in Sicily’s southeastern tip. Dario wanted
CALA Nero d'Avola to be light-on-it's-feet drinky, but not lose sight of that telltale Nero d’Avola warm spice and earth. So, he followed Franco’s vineyards
and had them pick just a bit early, and added a dollop (10%) of the local, punchy white, Grillo. Dario believes that the desert-like calcareous soils and
cool night air here help temper alcohol and give lift to the wines. And so it would seem with CALA, which drinks like a welcome oasis of shade, corrective
and invigorating. Chill CALA down and it’s like swimming in the Ionian Sea at sunset.

Dario Serrentino "CALA" IGP Terre Siciliane Rosso 2019 Nero d'Avola/Grillo 750mL 12 PV

September 2020 29
I Custodi
Mount Etna is a current darling of the Italian wine scene, and I Custodi is among the 21st-century Etna Renaissance producers who are now making
wines as compelling as the active volcano’s cooled lava flows. Founder Mario Paoluzi has teamed up with Etna guru Salvo Foti and I Vigneri, the local
vineyard workers who tend the ancient albarello vines and volcanic terracing. The Etna Rosso "Pistus" (mostly Nerello Mascalese) comes from Etna’s
north slope, where the wines are known to be structured and savoury. In 1774, the Florentine scholar Sestini called them ‘navigabile’ or ship-worthy,
keeping after long voyages. Don’t miss 150+ year-old vines mostly-Nerello cru "Aetneus". The racy Etna Bianco "Ante" (mostly Carricante) comes
from 1200m high vineyards on the sea-influenced eastern slopes; raw fish come alive with this wine. "Alnus" is the traditional ‘pista e mutta’ (press
and rack) Etna rosato. Organic.

I Custodi Etna Rosso "Pistus" 2017 N. Mascalese/N. Cappuccio 750mL 12* PV 617300
I Custodi Etna Rosso "Pistus" 2017 N. Mascalese/N. Cappuccio 1.5L 6* PV 617301
I Custodi Etna Rosso "Pistus" 2017 N. Mascalese/N. Cappuccio 3L 1 PV 617299
I Custodi Etna Bianco "Ante" 2017 Carricante/Grecanico/++ 750mL 12* PV 617298
I Custodi Etna Bianco "Ante" 2017 Carricante/Grecanico/++ 1.5L 6* PV 617303
I Custodi Etna Bianco "Ante" 2017 Carricante/Grecanico/++ 3L 1 PV 617302
I Custodi Etna Rosso "Aetneus" 2011 N. Mascalese/N. Capuccio/+ 750mL 6 PV 587461
I Custodi Etna Rosso "Aetneus" 2011 N. Mascalese/N. Capuccio/+ 1.5L 6* PV 617297
I Custodi "Vinujancu" IGP Terre Siciliane Bianco 2014 Riesling/Gewürz/Chenin/++ 750mL 12* PV 594521
Mary Taylor

Mary Taylor (Clara Sala) Sicilia Bianco 2018 Grillo 750mL 12 MTW 619314
Mortellito
Val di Noto sits in the southeast corner of the Sicilian triangle, dipping down to the latitude of North Africa. In spite of the warm climate, the local
varieties (especially Grillo and Frappato) and white limestone soils are capable of producing balanced wines with tension and moderate alcohol. Dario
Serrentino, after years of selling off his grapes (to naturalistas Frank Cornelissen, Lamoresca, inter alia), started to vinify and bottle his own wines in
2014 as Mortellito. Dario is a naturalista as well, but he insists on making clean wines that taste extreme only in their deliciousness. He works his
family’s 25ha, 15 of which are under vine; the rest are a mix of ancient olive groves and heirloom almond varieties. His wines have a tempered
hedonism, a mix of 'taking' in the sun (as the Italian idiom goes), and then 'taking a bath' in the salty-cool sea.

Mortellito "Calaiancu" Vino Bianco 2019 Grillo/Catarratto 750mL 12 PV 610047
Mortellito "Calaniuru" Vino Rosso 2019 Frappato/Nero d’Avola 750mL 12 PV 610046
Mortellito "Viarìa" IGP Terre Siciliane Bianco 2019 Moscato di Noto 750mL 12* PV 624382
Spain
Galicia
Benaza
The wine region Monterrei is located just above Portugal in the province of Ourense. Monterrei is a relatively new DO but possesses a long history of
winegrowing, and at the moment is experiencing a renaissance in winemaking. The climate is relatively dry and warm for Galicia and more continental
than Atlantic. The soils are a mix of clay and alluvial. Benaza Godello is a balanced, drinkable, and food-friendly vino blanco. It expresses the unique
personality and inherent qualities of the Godello grape and Monterrei terruño. Benaza Godello is a cuvée made especially for Vinos de Terruños in
collaboration with Álvaro Bueno, a vintner with deep roots and intimate knowledge of the Monterrei region. Fermented in stainless steel vat and
raised on the lees for up to a year.

Benaza Monterrei Godello 2017 Godello 750mL 12 VDT 613419

September 2020 30
La Milla
Rías Baixas represents the lowlands of Galicia, with an elevation generally less than 300m near the sea and the lower reaches of the rivers, giving
the region a distinct Atlantic influence with mild temperatures and high rainfall. Here, Albariño finds its natural habitat. La Milla is a cuvée made in
collaboration with third generation winegrower and winemaker Angel Parada. It is sourced from an organically and biodynamically farmed plot of old
vines (up to 80 years old) in the sandy soils of the Soutomaior subzone of Rías Baixas. After hand harvesting, spontaneous fermentation and aging
occur entirely in stainless steel tanks.

La Milla Rías Baixas Albariño 2018 Albariño 750mL 12 VDT 623983
Pago Cativo
The Ribeiro DO is located in southern Galicia in the confluence of the valleys formed by the Miño, Avia, and Arnoia rivers. These valleys protect the
region from Atlantic squalls, providing an Oceanic-Mediterranean transitional climate that allows fruit to ripen while preserving acidity and freshness of
aromas. Ribeiro is also home to a slew of traditional, indigenous varieties such as Brancellao, Caiño Tinto and Blanco, Souson, Treixadura, and more,
which yield incomparable wines with strong personalities. Pago Cativo is made especially for Vinos de Terruños in collaboration with winemaker Álvaro
Bueno. Fruit is sourced from biodynamically farmed vineyards up to 70 years old on the classic granite and slate soils of the region. Only indigenous
varieties are used, and the wines are fermented with native yeast in stainless steel.

Pago Cativo Ribeiro Blanco "O Forte" 2017 Treixadura/Albariño/Godello/+ 750mL 12 VDT 608547
Pago Cativo Ribeiro Tinto "O Cotiño" 2017 Caiño/Souson/Brancellao/++ 750mL 12 VDT 608546
La Rioja
Siete
Siete Rioja comes from a second generation family farm using environmentally friendly methods for producing the best wines. Vineyards are divided
among several municipalities – Calahorra, Andosilla, and San Adrián – all within Rioja Baja. The soils are diverse, with limestone dominating, but also
sand, clay, and gravel. Siete is a wine made especially for Vinos de Terruños in collaboration with brothers Andrés and Ramón Serrano, pioneers in
organic farming in Rioja Baja. Tempranillo, Garnacha, and Mazuelo are each vinified separately in stainless steel before final blending.

Siete Rioja Rosado 2018 Garnacha 750mL 12 VDT 611107
Siete Rioja Joven 2018 Tempranillo/Garnacha/++ 750mL 12 VDT 619989
Navarra
Naipes
The region of Navarra is located northeast of the Rioja border. It’s a region that enjoys three distinct climatic influences: Atlantic, Continental, and
Mediterranean, as well as a great variety of soils types and elevations. This makes Navarra one of the most interesting regions for viticulture in Spain.
The fruit for Naipes is sourced from the town of Carcar located in the Ribera Alta sub-zone of Navarra. Due to its limestone subsoils, high elevation,
and accompanying temperature fluctuations between day and night, it is a well-known area to produce excellent wines based on Garnacha Blanca and
Tinta. Naipes is made in collaboration with the brothers Andrés and Ramón Serrano, pioneers in organic and biodynamic agriculture in Navarra. The
wines are certified organic and biodynamic by Demeter and fermented with indigenous yeasts in stainless steel tanks to highlight the fruit and minerality
of the region.

Naipes Navarra Blanco "Mus" 2018 Garnacha Blanca 750mL 12 VDT 614898
Naipes Navarra Tinto "Brisca" 2018 Garnacha Tinta 750mL 12 VDT 614897
Verasol
The region of Navarra sits just northeast of the bordering Rioja. It is a region that enjoys three distinct climate influences – Atlantic, Continental, and
Mediteranean – as well as a myriad of soil types and elevations. This makes Navarra one of the most interesting regions for winegrowing in all of
Spain. The fruit for this cuvée is sourced from organically farmed vines around the town of Olite, a winemaking town in the Ribera Alta subzone of
Navarra. Due to its limestone sub-soils, high elevation, and accompanying fluctuations between daytime and nighttime temperatures, this is an area
known to produce excellent Tempranillo and Garnacha based wines. Verasol is a cuvée made especially for Vinos de Terruños in collaboration with
Charo Moriones, a vintner with deep roots and intimate knowledge of the Navarra region. Fermented and raised in old cement vats. Bottled unfiltered.

Verasol Navarra 2016 Tempranillo/Garnacha 750mL 12 VDT 614190

September 2020 31
Castilla y León
La Capra Loca
This wine is made in Pesquera de Duero, in the Valladolid province of Ribera del Duero. This vineyard’s location is characterized by very cold winters
and hot summers. The wide variations in temperature between day and night contribute to a slower ripening of the grapes and provide excellent
levels of acidity. La Capra Loca is a cuvée made especially for Vinos de Terruños in collaboration with the viticulturist Federico Fernandez of the
Fernandez family, who has a great wine tradition in Ribera del Duero and are pioneers in developing the Tempranillo grape in Pesquera de Duero.
Fermented in stainless steel and aged 6 months in American and Hungarian oak.

La Capra Loca VdM Tinto 2015 Tempranillo del País 750mL 12 VDT 576146
M. Sokolin
After working as a sommelier in San Francisco at Michael Mina and Acquarello, Mitchell Sokolin decided to spend the last several years traveling the
globe learning to make in both hemispheres, at places like Mac Forbes in Australia. Finally, for his first solo project, he has settled down in the
southern part of Castilla y León in Sierra de Salamanca. The grapes for this wine come from a vineyard planted in 2004 as part of research
collaboration with the regional government. Called "La Espaldera" ('trellis' in English), it represents the most comprehensive collection of the known
clones of Rufete. While the trellised, cordon-pruned vines are a departure from the more traditional bush vines of the region, it is tightly planted on a
steep WNW-facing slope of decomposed granite and quartz, supported by hand-built stone terraces. It has been farmed organically (and certified as
such) since it was planted, and the winemaking follows a very minimalist approach, with SO2 as the only addition.

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

Vevi Rueda 2018 Verdejo 750mL 12 VDT 539159
Aragón
Bielsa
The wine region Cariñena is located just southeast of Navarra in the province of Zaragoza. It is part of the larger political region of Aragón, the area
considered to be the ancestral home of the Garnacha grape. Cariñena possesses an ideal terruño for growing and making wine from old vine
Garnacha. The soils are poor and limestone based. The climate is continental, with hot days to ensure ripening and cool nights to preserve acidity,
along with a unique cooling influence from a wind that blows from the north, called Cierzo. This cooling influence helps give unusually delicate
aromatics and elegant wines from the late-ripening and potentially alcoholic Garnacha grape. Bielsa Garnacha is meant to be a drinkable and food-
friendly wine that expresses the unique personality and inherent qualities of self-sustaining, old vine viticulture and the Cariñena terruño. It is a cuvée
made especially for Vinos de Terruños in collaboration with Ana Becoechea, a vintner with deep roots and intimate knowledge of the Cariñena region.
Fermented and raised 3 months in American barrels. Bottled unfiltered.

Bielsa Cariñena Garnacha "Viñas Viejas" 2018 Garnacha 750mL 12 VDT 619965
Catalonia
German Gilabert
Cava is Spain’s most famous sparkling wine. In order to be called Cava, the wine has to be made using 'método tradicional', where the secondary
fermentation happens in the bottle. 95% of Cava is produced in the Penedès area of Catalonia, located just southwest of Barcelona. It is no wonder
that Cava is the drink of choice in the many tapas bars of the great city. The grapes used for German Gilabert come from the subzone Alt Penedès,
where the highest elevation plots are located. Only native grapes are used, the vines are farmed organically, and the wine is bottled without added
sugar or Brut Nature. German Gilabert is a cuvée made especially for Vinos de Terruños in collaboration with a vintner who has deep roots and
intimate knowledge of Cava production. Primary fermentation in stainless steel vats. Secondary fermentation in the bottle, and it is raised on the lees
18-20 months before disgorgement. Bottled with no dosage.

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

September 2020 32
Portugal
Duriense
Mary Taylor

Mary Taylor (Filipe Ferreira) Douro Tinto 2016 Touriga Nacional/Tinta Roriz/+ 750mL 12 MTW 619320
Greece
Macedonia
Domaine Nerantzi
Domaine Nerantzi is a new and exciting organic producer near the border of Macedonia and Thrace in northern Greece. Nerantzi Mitropoulos is an
earnest, imposing, and gregarious personality who has made it his life’s mission to uncover indigenous varieties lost to the world and bring them back
to the fore. He believes in a kind of locavore approach to winemaking, whether it be the use of long‐lost indigenous varieties, spontaneous yeast
fermentations, or even the use of local Balkan oak for their cooperage. Their main desire is to have their wines express what is unique to their region
and share it with the world. Due to his love of history, country, and region, Nerantzi continually visited places searching for what he calls "the little
things" left from the older Greek tradition. In 1998, during one of his expeditions, his attention was piqued by a rare vine that a few of the local elders
called Koniaros, which had been left behind due to its lack of vigor and low yields. So, he decided to try to vinify it for the first time, experimenting in
1998 while searching for more information about it. Reaching out for help to professors of agriculture at the University of Thessaloniki, he was able
to find a description of the variety in an old book. As it was the only reference to this variety they could find in literature, Nerantzi decided to send a
sample for DNA testing to France in order to check that it was not registered by another name somewhere in the world and that it was really a unique,
indigenous Greek variety. The results were as expected, and Koniaros was officially registered and recognized as a new found genome and part of
the wider Greek heritage. Today, with the help of his daughter Eva, who recently graduated with an enology degree from the University of Dijon in
Burgundy, Domaine Nerantzi makes several wines from their 15ha organic domaine. The soils of the domaine, which lie at an elevation of 300m in
the foothills of Mount Menoikio, are of moderately calcareous sandy loam. But the real marvel is what is hidden within the soil: layer upon layer of
ancient pottery is strewn on the hilltop where the vineyards are planted. One could say that part of the terroir of this domaine is the patrimonial
history of Greece itself, as millennia of overlapping culture and history comprise what the vines dip their roots in and draw nutrients from.

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

Domaine Tatsis Xinomavro PGI Macedonia 2009 Xinomavro 750mL 6 DNS 605420

September 2020 33
Thessalia
Domaine Zafeirakis
Domaine Zafeirakis represents one of the most exciting new domaines of Greece. Nestled in the foothills of Mount Olympus in the region of Thessaly,
Christos Zafeirakis has built a winery both in honor and continuation of the four generations of winemakers in his family that preceded him. Having an
impressive resume including completing his enology degree at the University of Milan and consecutive years of work in Tuscany, Piedmont, and Alto
Adige, Christos returned to his home of Tyrnavos and immediately started to set new standards by creating the first organic vineyard in the area in
2005. As if that weren't enough, he extended the family's holdings to 8ha and worked tirelessly to reintroduce the obscure, native variety Limniona,
which was nearly extinct due to the phylloxera epidemic 80 years prior. Zafeirakis' obsession is first and foremost with the soil. The area of Tyrnavos
has high clay deposits which dominate the overall terrior, with sand, flint, and limestone scattered throughout due to the fact that this area once had
an ancient river run through it. Christos' wines are now all certified organic. Spontaneous yeast fermentation is a must, whether the vinification occurs
in stainless steel or in the 1,200L Austrian oak fermentors he uses for his reds. Additionally, an intensive massale selection is taking place in the
vineyards, and Christos continues to refine the clonal selection through this process to raise the bar of his wines year after year.

Domaine Zafeirakis Limniona Rosé PGI Tyrnavos 2017 Limniona 750mL 12 DNS 605820
Aegean Islands – Cyclades

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

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

Koutsoyannopoulos Santorini Assyrtiko 2013 Assyrtiko 750mL 12* DNS 603753
Koutsoyannopoulos Santorini Assyrtiko Nikteri 2015 Assyrtiko 750mL 12* DNS 605411
Koutsoyannopoulos Santorini Assyrtiko "Ksera Homata" 2015 Assyrtiko 750mL 12* DNS 603752

September 2020 34
Crete
Domaine Economou
Domaine Economou is one of Greece's most artisanal and sought-after wineries. Yiannis Economou, the heart and soul of the estate, is a 'vin de
terroir' natural winemaker of extraordinary ability. With an enology degree from Alba, years of cellar work in Germany, Bordeaux (at Château
Margaux), and Piedmont under the guidance of Nebbiolo maestros such as Ceretto and Scavino, he returned to Crete in 1994. Upon resurrecting
the family vineyards, Yiannis brought his considerable winemaking experience to bear on the rare, native varieties of eastern Crete. Yiannis treats
his wines with a kind of obsessive care rarely seen in modern winemaking: selling off lesser vintages when not satisfied with a year, suffering through
incredibly low yields rather than chemically treating the vines, and bottling and releasing his wines when he feels they are ready instead of being
dictated by market principles. The domaine’s 16ha of organic vineyards are located in the villages of Ziros, Katsidoni, and Etia at 600-650m altitude
in what is otherwise known as the Ziros plateau. It is a sparse, ethereal place, a terroir of such a singularly exposed nature (we wore sweaters at
night in July) as to lend itself to absolutely lunar comparisons. In its main part, the vineyard is cultivated with 35-70-year-old, ungrafted vines. Domaine
Economou’s red Sitias are made predominately from the local clone of Liatiko, found nowhere else in Crete (let alone Greece or the rest of the
Mediterranean). It is a small-berried clone that diverges greatly from other Liatikos in the central and western parts of the island. Other local varieties
such as Mandilari, Vilana, and Thrapsathiri make up the rest of the production. These are natural wines with nothing added in the winery besides a
small dose of sulfur before bottling. Domaine Economou releases wines only when Yiannis deems them ready; consequently, many vintages are held
back for 10-15 years after harvest. Needless to say, these are some of the most idiosyncratic and distinctive wines in the world.

Domaine Economou Assyrtiko PGI Crete 2013 Assyrtiko 750mL 12* DNS 605412
Domaine Economou Sitia White 2013 Vilana/Thrapsathiri 750mL 12* DNS 605413
Domaine Economou Sitia Red 2004 Liatiko/Mandilari 750mL 12* DNS 603754
Domaine Economou Sitia Late Harvest Liatiko 2006 Liatiko 500mL 6* DNS 603755
Georgia
Kakheti
Chona's Marani
Chona’s Marani is a family winery located in Telavi in the Kakheti region. The family has a long tradition of producing natural wines entirely in Qvevri
that has been passed down for generations. 36-year-old Mikheil Chonishvili is the current generation to make the wines here, but the entire family is
still involved in preserving these natural and ancient winemaking techniques. The Chonishvili family sources fruit only from their own 2ha of organically
farmed vineyards located in the Tsinandali micro-zone of Kakheti at 500m elevation. Fermentation and aging occur entirely in underground Qvevri with
native yeasts, and the wines age on their skins in sealed Qvevi until spring when they are opened for tasting (accompanied by Georgian polyphonic
singing). Bottled without fining or filtration and only a minimal addition of SO2, these wines show how these ancient techniques can produce some of
the most elegant natural wines today.

Chona's Marani Tsinandali Mtsvane-Rkatsiteli (Amber) 2018 Mtsvane/Rkatsiteli 750mL 6 GWH 623152
Orgo
Orgo, a small, artisan winery located in the Kakheti AOP in eastern Georgia, is a project between Georgian winemaker Gogi Dakishivili and his son
Temur Dakishvili. Temur’s youth and energy coupled with Gogi’s experience and wisdom create a unique partnership that both honors the centuries-old
Dakishvili family winemaking tradition, yet strives to make it new again each year. Their mission is to make singular, unique wines that add their own
voice to the 8,000-year-old Georgian winemaking tradition. To this end, Orgo only works with old vine, 50-80-year-old vineyards, with yields as low as
1.5kg of grapes per vine-tree. Sourcing from old vines is an extremely rare and difficult project in Georgia since during the Soviet era, these older
vineyards were ripped up and replaced to increase production. The wines are all fermented spontaneously with native yeast and age in traditional clay
Qvevri with very low sulfur additions. In addition to Orgo, Temur and Gogi have created Dila-o as a way to show off these traditional Georgian
winemaking techniques while overdelivering on price.

Dila-o Kakheti Rkatsiteli-Mtsvane (Amber) 2019 Rkatsiteli/Mtsvane 750mL 12 GWH 623168
Dila-o Kakheti Saperavi 2018 Saperavi 750mL 12 GWH 623169
Orgo Kakheti Rkatsiteli (Amber) 2018 Rkatsiteli 750mL 6 GWH 623146
Orgo Kakheti Saperavi 2018 Saperavi 750mL 6 GWH 623145
Dakishvili Family Kakheti Kisi Pétillant-Naturel 2019 Kisi 750mL 6 GWH 624876
Our Wine
Our Wine is a family-run winery led by winemaker Soliko Tsaishvili. Soliko started making wine as a hobby 30 years ago and he now farms 5.5ha in
Kakheti under biodynamics with some vineyards up to 50 years old. Most of his days are spent in the vineyards by himself tending to the vines like his
children (his actual ones are pictured on the labels). Soliko and his family do everything themselves by hand and their love for each bottle shows.
Grapes are destemmed and pressed into traditional Qvevri. After a wild fermentation, the wines age in Qvevri for six months and are bottled without
filtration and with no sulfur added. These are traditional wines with as much character as Soliko himself: bold, rustic, and authentic of place.

Our Wine Kakheti Rkatsiteli "Avsebi" (Amber) 2017 Rkatsiteli 750mL 6 GWH 623170

September 2020 35
Kartli
Tevza
Goga Tevzadze established his traditional micro-winery at his home in Mtskheta in the Kartli region of Georgia in 2018. After starting a small, craft
distillery, Goga eventually left to pursue his love of winemaking. Tevza is focused on producing lively, natural, and highly expressive wines from the
unique and ancient grape varieties of Kartli. The wines are made from younger vine, 10-14-year-old vineyards with super low-intervention work in the
cellar. Fermentations are spontaneous in 900-1,300L traditional Qvevri with extended maceration, and the wines are bottled with no filtration.

Tevza Kartli Chinuri (Amber) 2018 Chinuri 750mL 6 GWM 623143
Imereti
Baia's Wine/Gvantsa's Wine
Baia Abuladze is a young woman, who together with her sister, Gvantsa Abuladze, and their family in Obcha, Imereti in the west of Georgia, are bringing
new life and energy to a region with a storied history but whose winemaking traditions had suffered greatly during communist times. Baia began studying
viticulture and winemaking by working with her grandfather when she was younger. Starting in 2015, Baia, who was then only 22 years old, decided to
bring new life to her family's 1.5ha estate and wine cellar. With the help of some grants specifically for female winemakers, she procured the necessary
tools to bottle their first vintage in 2015 of just 5,000 bottles. Over the years, Baia and Gvantsa have been making unique, woman-made wines with the
desire to preserve (and expand upon) the 8,000-year-old Georgian winemaking tradition. Baia's and Gvantsa's wines all center around the indigenous
grapes varieties of Imereti. Located in the western part of Georgia closer to the Black Sea, Imereti is more humid than eastern Georgia thanks to a
mountain range that traps the humid sea air, leading to uniquely adapted grape varieties with higher acids. Work in the cellar is generally divided by
grape color, with Baia working primarily with the local white grapes Tsitska, Tsolikouri, and Krakhuna, while Gvantsa handles the reds, made from
Otskhanuri Sapere, Ojaleshi, and Aladasturi. Fermentations are all spontaneous and sulfur additions are kept to a minimum. Most wines of the wines
age in traditional, buried Qvevri with extended skin contact (on both whites and reds), although they do also work with some stainless steel. Over 50%
of Georgia's agriculture sector workforce is comprised of women, but there are only have a handful of women winemakers in Georgia. We are inspired
by the vision, energy, and, of course, the wines of Baia and Gvantsa that showcase this unique region and rare grape varieties!

Baia's Wine Imereti Tsitska-Tsolikouri-Krakhuna (Amber) 2019 Tsitska/Tsolikouri/Krakhuna 750mL 12 GWM 624864
Gvantsa's Wine Imereti Aladasturi Rosé 2019 Aladasturi 750mL 12* GWM 624875
Baia's Wine Imereti Tsolikouri (Amber) 2019 Tsolikouri 750mL 12* GWM 624865
Gvantsa's Wine Imereti Otskhanuri Sapere 2019 Otskhanuri Sapere 750mL 12* GWM 624874
Gvantsa's Wine Imereti Tsitska Pét-Nat 2019 Tsitska 750mL 12* GWM 624873
Gvantsa's Wine Imereti Aladasturi Pét-Nat Rosé 2019 Aladasturi 750mL 12* GWM 624872
United States
California
Amplify Wines
Lifelong Santa Barbara natives Marlen and Cameron Porter are the husband-and-wife team behind Amplify Wines. After initially bonding over a shared
love of wine and music, they created Amplify as a natural extension of the marriage between their two greatest passions. As winemakers, they seek to
amplify the voice of a site and enhance the most singular characteristics of a given vineyard, marrying a sense of place with a sense of style. Although
not fans of dogma, there are certain winemaking and farming principles that are central to their beliefs: native yeast fermentations, neutral vessels for
fermentation and aging, no additions of any kind besides sulfur, farming that seeks to establish a healthy ecosystem, enhancing and supporting the
natural characteristics of a given place, and embracing happy accidents and letting intuition be their guide. And by following that intuition, they have
created some gorgeous and authentic wines with a unique voice that is all their own.

Amplify Wines Santa Barbara "Duke & Ella" 2018 Riesling/Viognier 750mL 12 MFW 617261
Amplify Wines Santa Ynez Valley Carignane "Camp 4 Vineyard" 2017 Carignane 750mL 12 MFW 569885
Amplify Wines Santa Maria Valley Garnacha Blanca (Orange) 2018 Garnacha Blanca 750mL 12 MFW 607448
Subliminal Santa Barbara Cabernet Sauvignon 2018 Cabernet Sauvignon/Merlot 750mL 12 MFW 607458
Amplify Wines Santa Barbara "Mixtape" 2019 Refosco/Grenache Blanc 750mL 12 MFW 611065
Amplify Wines Santa Ynez Valley Albariño "C5 Vineyard" 2019 Albariño 750mL 12 MFW 623988
Amplify Wines Santa Ynez Valley Rosé of Counoise "Four on the Flor" 2019 Counoise 750mL 12 MFW 623989
Amplify Wines Santa Ynez Valley "Lightworks Volume II" NV Merlot 750mL 12* MFW 607447
Amplify Wines Santa Ynez Valley Tempranillo "C5 Vineyard" 2018 Tempranillo 750mL 12* MFW 620776

September 2020 36
Brea
Brea is a collaboration between "New California Wine" OG, Chris Brockway of Broc Cellars, and wine importer and logistics veteran, Tim Elenteny.
Their goal is to craft site-specific, terroir-driven, sustainably-farmed versions of beloved California grape varieties, such as Chardonnay, Cabernet
Sauvignon, and Pinot Noir. By working closely with farmers and choosing unique vineyard sites, the two are able to craft classic expressions of these
grapes while also keeping them accessible in both price and quality, ready to drink now but also suitable for short term aging. The work is natural in
the cellar, utilizing only native yeasts for fermentation, with no added bacteria, enzymes, or powdered tannins, no new oak, and minimal use of sulfur.
These are real deal, unadulterated expressions of Cali fruit that we believe are a big step above most “private labels”.

Brea Santa Lucia Highlands Chardonnay 2019 Chardonnay 750mL 12 MFW 603404
Brea Santa Lucia Highlands Pinot Noir 2017 Pinot Noir 750mL 12 MFW 586631
Brea Paso Robles Cabernet Sauvignon "Margarita Vineyard" 2018 Cab Sauv/CF/Petite Verdot 750mL 12* MFW 549921
Broc Cellars
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC
Davis and Fresno State, Chris’ experience of drinking and enjoying more low-intervention, natural wines persuaded him to take a somewhat different
path than most of his classmates. In 2002, he began working at an urban winery in Oakland before leaving in 2006 to set up his own label from a
small industrial unit in Berkeley. Today, he runs his operation from a slightly bigger premises around the corner, but the focus remains the same:
producing site-specific wines from off-the-beaten-path vineyards or with unique, heritage grapes varieties, working only with fruit that is organically or
biodynamically grown, and taking a decidedly hands-off approach in the cellar, with only natural ferments and no additions other than sulfur when
needed. Chris' work continues to push the boundaries of "The New California", and his wines are some of the most compelling, terroir-expressive
examples being produced in the state today.

Broc Cellars North Coast "Love Rosé" 2019 Valdiguié/Zinfandel/Trousseau 750mL 12 MFW 620285
Broc Cellars North Coast "Love Red" 2018 Carignan/Valdiguié/Syrah+ 750mL 12 MFW 601121
Broc Cellars Madera "Love White" 2018 Marsanne/Roussanne/++ 750mL 12 MFW 614093
Broc Cellars Solano County Green Valley Chenin Blanc "Happī" 2018 Chenin Blanc 750mL 12 MFW 614092
Broc Cellars North Coast Valdiguié "Got Grapes" 2018 Valdiguié 750mL 12* MFW 614091
Oregon
Bow & Arrow
Husband-and-wife team Scott and Dana Frank of Bow & Arrow are producing wines from Loire Valley varieties in an urban winery in downtown
Portland. Both Scott and Dana have worked multiple roles throughout the wine industry: Scott previously worked as a wine retail buyer as well as an
assistant winemaker at Cameron Winery in the Dundee Hills, while Dana held numerous restaurant jobs in both the back and front-of-house. Inspired
by vignerons like Didier Barouillet of Clos Roche Blanche (who was an over-the-phone consultant on the project), Thierry Puzelat, and Marc Ollivier of
Domaine de la Pépière, Dana and Scott set out to turn Oregon's "Pinotstocracy" on its head. Fruit is sourced from some of the best cool-climate,
organic or biodynamic vineyards around the Willamette Valley, and the work in the cellar is completely natural. The result is a set of serious, well-
crafted, food-friendly, affordable wines that are a true homage to the Loire.

Bow & Arrow Willamette Valley Melon 2018 Melon de Bourgogne 750mL 12 MFW 602583
Bow & Arrow Willamette Valley Gamay 2019 Gamay 750mL 12 MFW
Bow & Arrow Willamette Valley Melon "Johan Vineyard" 2018 Melon de Bourgogne 750mL 12 MFW 605692
Bow & Arrow Willamette Valley Pinot Noir 2018 Pinot Noir 750mL 12 MFW 604156
Bow & Arrow Willamette Valley "Rhinestones" 2018 Pinot Noir/Gamay 750mL 12* MFW 604155
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "La Chénaie Vineyard" 2018 Sauvignon Blanc 750mL 12* MFW 611613
Bow & Arrow Willamette Valley "Air Guitar" 2018 Cab Franc/Cab Sauvignon 750mL 12* MFW 611612
Bow & Arrow Willamette Valley Gamay "Johan Vineyard" 2018 Gamay 750mL 12* MFW 616017
Bow & Arrow Willamette Valley Pinot Noir "Hughes Hollow Vineyard" 2017 Pinot Noir 750mL 12* MFW 615323
Colston Biblio
Originally from Cincinnati, Matty Colston spent the last decade in Chicago working in the wine and restaurant biz at places like Webster's Wine Bar,
Telegraph, Rootstock, and was most recently the Beverage Director at Parachute Restaurant since its opening in 2014. However, his experience has
weaved its way into his love for many things beyond the calls of a traditional sommelier. With the release of his Biblio wines, he aims to portray these
facets in a way that highlights a soulful thread of expression by the way he collaborates with winegrowers, artisans, authors, and even musicians.
"CB001" is his first wine and the first release of a future catalog that will create form and artistic expression through a love for curating and taste-making
available to everyone.

Colston Biblio McMinnville "CB001" Momtazi Vineyard (Skin contact) 2018 Pinot Gris/Pinot Blanc 750mL 12* MFW 621031

September 2020 37
Division Winemaking Company
Division Winemaking Company is a Portland, Oregon-based urban winery founded in 2010 by Kate Norris and Thomas Monroe. Inspired by the
wineries of Loire, Beaujolais, Burgundy, and the Northern Rhône (where they first learned winemaking and viticulture), Division crafts approachable
and balanced wines though minimal manipulation. Tom and Kate have a passion for working with well-farmed, terroir-expressive vineyards, many of
which are organic and/or biodynamic, celebrating the varietals the winemakers love to drink. Division Winemaking Company includes the flagship
Division label, the more approachable Division-Villages label, the Gamine label, inspired by the Rhône Valley and a personal expression of co-founder
Kate Norris’ love of the region, as well as the experimental Tripod Project label, a collaboration between co-winemakers Tom Monroe, Barnaby Tuttle
of Teutonic Wine, and Jesse Skiles of Fausse Piste. Division Winemaking Company represents a new generation of winemakers that are looking
beyond the status quo to create unique styles of wine, with a purpose, a story and without barriers.

Division-Villages Columbia Valley Rosé of Gamay Noir "L'Avoiron" 2019 Gamay Noir 750mL 12 MFW 609164
Division Columbia Valley Gamay "Nouveau Nouveau (Mais Ouis!)" 2018 Gamay Noir 750mL 12 MFW 590819
Division-Villages Oregon "Béton" 2019 Cabernet Franc/Gamay/Côt/+ 750mL 12 MFW 624931
Division-Villages Oregon Gamay Noir "Les Petits Fers" 2019 Gamay Noir 750mL 12 MFW 624932
Division-Villages Willamette Valley Pinot Noir "Méthode Carbonique" 2018 Pinot Noir 750mL 12* MFW 596346
Division Willamette Valley Rosé of Pinot Noir 2018 Pinot Noir 750mL 12* MFW 581375
Division-Villages Columbia Valley Chenin Blanc "L'Isle Verte" 2019 Chenin Blanc 750mL 12* MFW 609157
Division-Villages Oregon Sauvignon Blanc "La Frontière" 2018 Sauvignon Blanc 750mL 12* MFW 609163
Division "L'Orange" American White Wine (Skin contact) 2019 Müller-Thurgau/Chenin/++ 750mL 12* MFW 624930
Division "Yama" American Sparkling Rosé (Pét-Nat) 2017 Grenache/Chenin/Aligoté 750mL 12* MFW 607222
Division Willamette Valley Chardonnay "Un" 2018 Chardonnay 750mL 12* MFW 576098
Division Willamette Valley Chardonnay "Un" (Keg) 2017 Chardonnay 20L 1 MFW 602356
Division Willamette Valley Gamay Noir "Lutte" 2018 Gamay Noir 750mL 12* MFW 602440
Gamine Applegate Valley Grenache "Mae's Vineyard" 2019 Grenache 750mL 12* MFW 624934
Gamine Elkton Oregon Aligoté "Family Farm Vineyard" 2018 Aligoté 750mL 12* MFW 615879
Division Willamette Valley Pinot Noir "Un" 2018 Pinot Noir 750mL 12* MFW 537418
Division Van Duzer "Tulips" Johan Vineyard 2019 Pinot Noir/Chardonnay 750mL 12* MFW 624933
Gamine Applegate Valley Grenache Pétillant-Naturel Rosé 2019 Grenache 750mL 12* MFW 615880
Division Applegate Valley Malbec "Côt" Serra Vineyard 2017 Malbec 750mL 12* MFW 602543
Division Eola-Amity Hills Gamay Noir "Cru" Methven Family Vineyards 2017 Gamay Noir 750mL 12* MFW 602439
Division Applegate Valley Cabernet Franc "Granit" Mae's Vineyard 2017 Cabernet Franc 750mL 12* MFW 607223
Division Columbia Valley Chenin Blanc "Inondé" Willard Farms 2018 Chenin Blanc 750mL 12* MFW 602441
Division Eola-Amity Hills Gamay Noir "Renardière" Redford-Wetle Vyd 2017 Gamay Noir 750mL 12* MFW 596038
Division Eola-Amity Hills Sauvignon Blanc "Environs" Redford-Wetle Vyd 2017 Sauvignon Blanc 750mL 12* MFW 607221
Division Yakima Valley "Crémant de Portland" (Sparkling) 2016 Chenin Blanc 750mL 12* MFW 598520
Division Eola-Amity Hills Pinot Noir "Deux" Eola Springs Vineyard 2017 Pinot Noir 750mL 12* MFW 602438
Division Willamette Valley Chardonnay "Trois" Johan Vineyard 2017 Chardonnay 750mL 12* MFW 596037
Gamine Applegate Valley Syrah "Mae's Vineyard" 2016 Syrah/Viognier 750mL 12* MFW 607219
Division Red Mountain Nebbiolo "Nightshade" Ciel du Cheval Vineyard 2017 Nebbiolo 750mL 12* MFW 617364
Division Ribbon Ridge Pinot Noir "Cinq" Armstrong Vineyard 2016 Pinot Noir 750mL 12* MFW 602443
Division Eola-Amity Hills Pinot Noir "Trois" Temperance Hill Vineyard 2016 Pinot Noir 750mL 12* MFW 607220
Limited Addition
Chad Stock (formerly of Minimus, Omero, and Origin) and his wife Bree Stock, MW have come together to create their new project, Limited Addition,
formed around their belief that there is still more to be considered in the Willamette Valley. After their departure from Minimus, the husband-and-wife
team took the opportunity to recreate their ideal work relationship, free from investors, and with a desire to continue their work exploring alternative
varieties and pushing the boundaries of what is possible in Oregon. Limited Addition are personal, handmade wines raised from Chad and Bree’s long
collaborations with inspired farmers to develop a diverse and sustainable wine landscape in Oregon’s Willamette Valley. They are committed to
expanding the conversation around sustainable practices in the wine industry; this is not limited just to farming philosophies but is also deeply rooted
in a commitment to farmers and farm-workers who rely on the wine industry to sustain them. For these reasons (along with Chad’s constant need to
explore the possibilities), Ltd+ works with a unique assortment of early, mid, and late-ripening grape varieties that allow labor to extend throughout the
growing season, which helps provide economic security to farmers and farm-workers. Limited Addition wines are made as the vintage dictates and
inspires. Additive-free and without recipe, there is just a curiosity to express the best of the grape and the place from a given moment in time.

Limited Addition Eola-Amity Hills Grenache "Whole Cluster Rosé" 2019 Grenache 750mL 12* MFW 623841
Limited Addition Eola-Amity Hills Pinot Noir/Pinot Gris “Amphora Aged" 2018 Pinot Noir/Pinot Gris 750mL 12* MFW 623840

September 2020 38
Pray Tell
When Tom Caruso was a kid, he helped his grandfather make wine on a city sidewalk in Philadelphia – ironically on the corner of Oregon Avenue.
They would source grapes from a local farm and use a small hand crank destemmer and basket press (which he still has today). In adulthood, try as
he might to find another career path, the inevitable reality sank in and he decided to drop everything and focus on wine. Tom enrolled in a wine school
where he met Jess. At the time, Jess already had a growing list of wine experience in San Francisco and the Napa Valley and was working with the
beverage program of a restaurant in NYC. After passing their exams, they realized suits and ties weren't their style and that their focus had shifted to
how wine is actually made. From New York to Sonoma to the Willamette Valley, they've spent years learning and working alongside some amazing
winemakers and mentors until finally deciding to add their own voices to the growing landscape of wine with Pray Tell in a little corner of Oregon’s
Willamette Valley. Their values are founded on sustainable, mindful farming, reactive winemaking, and an unflinching pursuit to continue learning and
enjoying each bottle they make.

Pray Tell Willamette Valley Rosé of Pinot Gris "Arlyn Vineyard" 2019 Pinot Gris 750mL 12 MFW 624037
Pray Tell Willamette Valley Pinot Noir/Gamay Noir 2018 Pinot Noir/Gamay Noir 750mL 12* MFW 620819
Pray Tell Willamette Valley Gamay Noir 2018 Gamay Noir 750mL 12* MFW 620821
Pray Tell Willamette Valley Pinot Noir 2018 Pinot Noir 750mL 12* MFW 620820
Pray Tell Willamette Valley Chardonnay 2018 Chardonnay 750mL 12* MFW 620822
The Color Collector

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

The Color Collector Willamette Valley Gamay Noir 2018 Gamay Noir 750mL 12 MFW 601378
Maryland
Old Westminster Winery
Nestled in Carroll County, Maryland’s rolling countryside, Old Westminster Winery is the Baker family’s project to preserve their family farm and put
their land to work to craft distinctive wines with a sense of place. They set out in the spring of 2011 by planting Cabernet Franc, Syrah, Chardonnay,
and Albariño in their Home Vineyard at 800ft elevation on channery loam soils overlaying a bedrock of greenstone schist. In addition to their own
vines, Old Westminster works closely with neighboring vineyards to source fruit from a variety of soil types and expositions, allowing them to represent
the region’s diverse geologies and variable climate. In the vineyards, they implement a pragmatic farming program using environmentally sound
materials; mostly organic (and even experimenting with biodynamics), but also synthetic when it's known to be more effective and less intrusive for
Maryland’s demanding climate. Drew Baker, who handles the vineyard work, systematically rotates sprays to avoid resistance and reduce the volume
of necessary applications and utilizes diverse cover crops to promote beneficial insects and vines with stronger immune systems that need fewer
inputs. In the winery as well, the goal is to produce wines that reflect both the vineyard and vintage with minimal additions. Drew’s sister, Lisa Hinton,
who handles winemaking duties, achieves this by hand-picking and sorting the fruit, using gravity rather than pumps, fermenting all wines with
indigenous yeast, and bottling without fining or filtration. They are also experimenting with carbonic maceration and skin-contact whites, have gone
all-in on an impressive set of pét-nats, and have even produced the first true natural wines in can! Through the Baker family's collective expertise,
meticulous vineyard care, and thoughtful cellar practices, they have already managed to produce distinctive wines that are a pleasure to drink and
are putting Maryland wine on the world map.

Old Westminster Winery Maryland "Seeds & Skins" (Can) NV Pinot Gris 355mL 24 MFW 615981
Old Westminster Winery Maryland "Blinded by the Light" 2019 Piquette/Grüner Veltliner/++ 750mL 12 MFW 623617
Old Westminster Winery Maryland "Come Together" 2019 Piquette/Blaufränkisch/++ 750mL 12 MFW 623618
Old Westminster Winery Maryland Pétillant-Naturel Field Blend Piquette 2019 Chambourcin/Cab Franc/++ 750mL 12 MFW 615811
Old Westminster Winery Maryland Pétillant-Naturel Orange Piquette 2019 Pinot Gris/Albariño 20L 1 MFW 620497
Old Westminster Winery Maryland "Farm Fizz" (Keg) NV Chardonnay/Chardonel/++ 20L 1 MFW 620892
Old Westminster Winery Maryland "Take It Easy" 2019 Chambourcin Rosé/Piquette/+ 750mL 12 MFW
Old Westminster Winery Maryland "Franc Fizz" (Pét-Nat) 2018 Cabernet Franc/Marquette 750mL 12 MFW 617268
Old Westminster Winery Maryland "You Are My Sunshine" (Sparkling) 2019 Verjus/Piquette Blanc/Rouge 750mL 12 MFW

September 2020 39
Chile
Valle Central
Escándalo
After obtaining his enology degree in Spain, Mauricio Veloso Estuardo spent the next five years making wine around the country, including stints in
Bierzo where he first learned about low-intervention winemaking. In 2011, Mauricio decided to return back to his native Chile, taking a job with a large
producer where he was tasked with sourcing fruit from small farmers in the various winemaking valleys throughout the country. Through his travels,
Mauricio was able to discover beautiful, old vineyards in Colchagua, Itata, Maule, and beyond, home to traditional grapes like Pais, Sémillon, Cinsault,
and a few small lots of the forgotten-about Carignan, with vines ranging from 60 to over 200 years old. With this knowledge, in 2013, Mauricio decided
to start his own project, Escándalo, to highlight the amazing potential of these old, patrimonial vineyards throughout Chile. Today, Mauricio travels
nearly 400km from north to south searching out these old plots. The work in the vineyards remains extremely traditional with no chemicals used in
the vines (only organic treatments or plant and citrus extracts the farmers have used for generations) and all harvesting is done by hand. In the cellar,
everything is allowed to ferment spontaneously, and there is no fining or filtration, and only small additions of SO2 before bottling. These are honest
wines with great purity and freshness, proving that these old vineyards and traditional methods are still the best way to show off the amazing
viticultural history of Chile.

Escándalo Valle de Colchagua Sémillon 2019 Sémillon 750mL 12 MFW 616025
Escándalo Valle de Colchagua Carignan 2018 Carignan 750mL 12 MFW 598557
Argentina
Mendoza
Campo
We are proud to introduce Campo. Old-vine, organically-farmed fruit, made with low intervention: wild yeast fermentation, no acid adjustments, no new
oak... Pure, straight-forward Malbec and Cabernet Sauvignon from Argentina that don’t taste like blueberry pie!

Campo Mendoza Malbec 2017 Malbec 750mL 12 MFW 558085
Mary Taylor Wine

Mary Taylor

MT2 (Olivier Gessler) IGP Côtes de Gascogne Blanc 2019 Colombard/Ugni Blanc/++ 750mL 12 MTW 624584
Mary Taylor (Jean-Marc Barthez) Bordeaux Blanc 2018 Sauvignon Blanc/Sémillon 750mL 12 MTW 619319
Mary Taylor (Jean-Marc Barthez) Bordeaux Rouge 2016 Merlot/Cab Franc/Cab Sauv 750mL 12 MTW 619318
Mary Taylor (Pascal Biotteau) Anjou Blanc 2019 Chenin Blanc 750mL 12 MTW 619321
Mary Taylor (Filipe Ferreira) Douro Tinto 2016 Touriga Nacional/Tinta Roriz/+ 750mL 12 MTW 619320
Mary Taylor (Clara Sala) Sicilia Bianco 2018 Grillo 750mL 12 MTW 619314
Mary Taylor (Sylvain Miniot) Saint-Pourçain Rosé 2019 Gamay 750mL 12 MTW 622676
Mary Taylor (Cristophe Avi) Buzet Rouge 2016 Merlot/Cabernet Sauvignon 750mL 12 MTW 619316
Mary Taylor (Pierre Vidal) Costières de Nîmes 2017 Grenache/Syrah/Mourvèdre 750mL 12 MTW 619315
Mary Taylor (Marine Descombe) Beaujolais-Villages 2018 Gamay 750mL 12 MTW 618704
Mary Taylor (Nathalie Larroque) Gaillac Perlé 2018 Mauzac/Muscadelle 750mL 12 MTW 618190
Mary Taylor (Sophie Siadou) Valençay Rouge 2017 Gamay/Côt/Pinot Noir 750mL 12 MTW 607401

September 2020 40
FUSO Project
FUSO
organic farming, and native yeasts. These are daily drinkers with character: a touch vinous, and lots of deliciousness.

Cantine Belisario "LE SALSE" Verdicchio di Matelica 2018 Verdicchio 750mL 12 PV 616512
Col di Luna "FLORA" Prosecco NV Glera 750mL 12 PV 620245
Filippo Cassano "CALX" Primitivo IGP Puglia 2018 Primitivo 750mL 12 PV 624936
Tenuta Maiano "BRUSCO" IGP Sangiovese Toscano 2018 Sangiovese 750mL 12 PV 624912
Walter Massa "FUSO" Vino Rosso 2017 Barbera 750mL 12 PV 624935
Dario Serrentino "CALA" IGP Terre Siciliane Rosso 2019 Nero d'Avola/Grillo 750mL 12 PV
Denny Bini (Podere Cipolla) "FESTA" Lambrusco dell'Emilia NV Lambrusco 750mL 12 PV 624941
Denny Bini (Podere Cipolla) "SPUMA" Vino Frizzante NV Lambrusco di Sorbara 750mL 12 PV 622796
Cider
France – Loire Valley
Julien Thurel
In Loury, about 30 minutes northeast of Orléans on the edge of the forest, the young Julien Thurel is undertaking one of the most ambitious and
exciting projects in France, attempting to resurrect the long history of cider production in the Loire Valley. Starting with just 1ha of certified organic
orchards, Julien is working with five local apple varieties as well as four local pears, plus a handful of varieties from Brittany (where he originally
learned cidermaking). He is also planting more trees just outside of the newly constructed chai, but many of these old varieties indigenous to the
Loire can take 8-12 years before they yield usable fruit. Alas, Julien is in this for the long haul. All fruit is harvested by hand and undergoes a long, 6
to 8-month fermentation with native yeast in old oak barrels. Secondary fermentation is in bottle (méthode traditionnelle), and Julien releases
everything undisgorged, as he finds this allows bottles to remain fresh open for a longer time. These are some of the most vinous, complex, and
structured cidre and poiré being produced in France today. Julien is also incorporating some local, organic honey for his triple fermentation cuvée,
"Mellicidre", as well as the still dessert/aperitif "Cydromel" (which also happens to be amazing for cocktails). With only a few vintages under his belt,
we can't wait to see what the future holds for this already impressive project.

Julien Thurel Cidre "Champêtre" 2017 Apples 750mL 6 MFW 615995
Julien Thurel Cidre "Nectar" 2017 Apple 750mL 6 MFW 615992
Julien Thurel "Mellicidre" 2017 Apples/Honey 750mL 6 MFW 615993
Julien Thurel Cidre "Equinoxe" 2015 Apples 750mL 6 MFW 615994
Julien Thurel Cidre "Solstice" 2017 Apples 750mL 6 MFW 615990
Julien Thurel Cidre "Equisse" 2017 Apples 750mL 6 MFW 615991
Italy – Valle d'Aosta

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

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

September 2020 41
United States – Vermont
Eden
Eden began on a trip to Montréal in 2006 when founders Eleanor and Albert Léger first tasted ice cider and wondered why nobody was making it on
our side of the border. In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont and got to work, never once cutting corners
to try and please anyone for a quick profit. All of the apples come from their own Eden Orchards, where they grow over 35 varieties biodynamically,
as well as seven other local orchards the Léger's work with in long-term partnerships. Eden works with traditional New England heirloom varieties,
local seedling varieties, and Old World varieties, including bittersweet cider varieties that originated in France and England. They use the natural
winter cold at the farm to concentrate the flavors and sugars of the apples before fermentation. The highest concentrated juice is used to make their
ice ciders (it takes over 8lbs of apples to make one 375mL bottle of ice cider!). Lesser concentrations form the base for the Orleans apéritifs and their
naturally sparkling ciders. No sugar, colorings, acids, or industrial flavorings are ever used. These are true ciders that reflect the cold winter climate
and apple heritage of Northern New England.

Eden Heritage Cider (Can) NV Heirloom Blend 355mL 24 MFW 599872
Eden Sparkling Cider "Imperial 11° Rosé" NV Heirloom Blend/Red Currant 375mL 12 MFW 570431
Eden Sparkling Cider "Imperial 11° Rosé" NV Heirloom Blend/Red Currant 750mL 12 MFW 575550
Eden Sparkling Cider "Imperial 11° Rosé" (Keg) NV Heirloom Blend/Red Currant 20L 1 MFW 570432
Eden Sparkling Cider "Brut Nature" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Brut Nature" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Brut Nature" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Sparkling Cider "Extra Sec" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Extra Sec" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Extra Sec" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Apéritif Cider "Orleans Bitter" NV Apples/Red Currant/Bitters 750mL 6* MFW 569674
Eden Ice Cider "Heirloom Blend" NV Empire/McIntosh/++ 375mL 6* MFW 569675
Eden Ice Cider "Northern Spy Barrel-Aged" NV Northern Spy 375mL 6* MFW 569677
United States – Oregon

Son of Man
Son of Man is the result of an exclusive collaboration between cidermakers Jasper Smith of Portland, Oregon and Guillermo Castaños of San
Sebastián, Spain. Inspired by the generations of cidermakers in northern Spain, they have set out to make exceptional Basque-style cider in the
stunning landscape of the Columbia River Gorge, Oregon. Because Son of Man is unlike most other domestic ciders being produced today, to only
call it cider would ignore the unique history and distinct character of sagardo. Crafted more like wine than beer, sagardo is made once a year during
the fall apple harvest in the Basque Country. Son of Man’s Basque-style sagardo is as natural as it gets and tastes like the time and place it comes
from. Jasper and Guillermo source over two dozen varieties of heirloom apples from fruit grown in the Hood River and Willamette Valleys. Their
sagardo ferments spontaneously with native yeasts for four months in massive kupelas (American oak fuders) and is bottled unfiltered and unfined.
Sagardo is at its best with food, evolving in harmony with the vaunted Basque culinary tradition. Bright and tart with a hint of Old World funk, Son of
Man’s sagardo is versatile, pairing equally well with oysters on the beach or steak off the campfire.

Son of Man Sagardo 2018 Heirloom Apples 750mL 12 MFW 613537

September 2020 42
Spirits, Vermouth, and Apéritif
France – Burgundy
Michel Couvreur
In the 1950’s, Michel Couvreur, originally from Belgium, landed in Burgundy to make and market wine there. He took frequent trips to England and
Scotland to sell his wines but was always particularly drawn to Scotland for the fishing and hunting. Eventually, he decided to move to Scotland in
1964 and became enamored with the production of whisky, from the selection of the most ancient strains of cereals to seeking out extremely rare
Sherry casks for aging. It became Michel’s dream to make his own unique Scotch whiskies, but unfortunately, times were changing; many of these
old methods were being replaced by new, cheaper ones, swapping the old, traditionally-used Sherry casks for more cost-effective steel or plastic
vessels. Because of this, Michel decided to return to France in the 1970's to be nearer to where the Sherry casks originate, digging his own cellar
in the hillsides of Bouze-lès-Beaune in the heart of the Côte-d'Or, Burgundy. Here, about midway between the Andalusian vineyards and the
Scottish Highlands, Michel Couvreur continues on the tradition of maturing his whiskies in these rare, old casks. Lots of time and money is spent
searching out old Pedro Ximénez, Palomino, and Vin Jaune casks as Michel believes what was in the barrel previously represents up to 90% of
the final quality of the whisky. Extensive barrel aging, tasting, and monitoring are required to extract these old wine complexities hidden in the
casks, and according to Couvreur, this is one of the reasons their whiskies are so attractive to many wine drinkers. Unfortunately, Michel passed
away in August 2013, but lucky for us, he shared many of his secrets with his wife, Marthe, and daughter, Alexandra, as well as his long-time
employee and confident, Jean-Arnaud Frantzen, and his son-in-law, Cyril Deschamps. They are now entrusted to carry on the legacy of the true
"Last of the Mohicans" of artisanal Scotch whisky.

Michel Couvreur The Unique Whisky NV Unmalted/Malted Cereals 750mL 12* MFW 608497
Michel Couvreur The Unique Whisky NV Unmalted/Malted Cereals 1.5L 2 MFW 618462
Michel Couvreur Intravagan'za Whisky NV Fruity Malt Whisky 750mL 12* MFW 618460
Michel Couvreur Overaged Malt Whisky NV Blended Malt 750mL 12* MFW 596053
Michel Couvreur Overaged Malt Whisky NV Blended Malt 1.5L 2 MFW 618461
Michel Couvreur Pale Single Single Malt Whisky NV Floral Malt Whisky 750mL 12* MFW 596052
Michel Couvreur Candid Malt Whisky NV Peaty/Iodine Malt Whisky 750mL 12* MFW 607144
Michel Couvreur V.J. Maturation Single Malt Whisky NV Single Malt Whisky 750mL 6* MFW 613218
Michel Couvreur Special Vatting Malt Whisky NV Peaty Malt Whisky/Barley 750mL 6* MFW
Michel Couvreur Blossoming Auld Sherried Whisky NV Malted Barley 750mL 6* MFW 608496
Michel Couvreur Very Sherried 27 Year Old Whisky NV Malted Barley 750mL 3* MFW 608495
Michel Couvreur Whisky "Spirale" 2002 Malt Whisky 750mL 3* MFW
Michel Couvreur Whisky "Alba" 1997 Malt Whisky 750mL 3* MFW
Michel Couvreur Tria Juncta In Uno Malt Whisky NV Malt Whisky/Bere Barley 500mL 4* MFW 618459
France – Southwest
Domaine Séailles
Domaine Séailles is one of the pioneers of organic viticulture in the Côtes de Gascogne region of Southwest France. A family-owned estate since
1961, Séailles is now run by Jean Labérenne, who lead the domaine to Ecocert organic certification in 1997, swearing off all chemical fertilizers,
herbicides, insecticides, and synthetic chemical products. Located in the town of Ténarèze, which is unique in the region for its limestone soils, Jean
farms a total of 25ha of hillside vineyards with help the of Julien Lanclet and Laurent Lefèvre, even saving 2ha of vines to make the traditional spirit
of the region, Armagnac. The distillation is carried out at the domaine using an old, direct wood flame heated still, and the resulting spirits are aged
in 400L barrels for a minimum of 20 years.

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

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

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

September 2020 43
Italy – Veneto
Le Vigne di Alice
Sisters-in-law Cinzia Canzian and Pier Francesca Bonicelli started Alice in 2004 to fulfill their dream of bottling artisanal Prosecco thatʼs all their
own: estate fruit, pre-Dolomite, grower Prosecco. We call it Prosecco for non-Prosecco lovers (a category that includes us). In addition to their
exceptional sparkling wines, the women also continue on the tradition of producing a small amount of Amaro. Previously, this Amaro was reserved
just for friends and family that came to visit at Cinzia's grandmother's osteria in Vittorio Veneto (she is the 'Alice' in 'Le Vigne di Alice'). Luckily, we
managed to convince them to sell us whatever extra they could so we have a small amount to share with you today. Cinzia’s aunt’s nickname was
'Nina' and she was the one who composed the amaro recipe with over 30 different medicinal (and mountain) herbs. The bitter cut comes from
Gentiana lutea, known in English as bitter root. The herb grows in grassy alpine and sub-Alpine pastures, usually on calcareous soil. You may
recognize its bitterness, as it is the main ingredient in Angostura bitters. Mint, orange rind, sage, fennel fronds, and more give aromatic nuance.

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

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

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

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

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

September 2020 44
United States – Oregon
Freeland Spirits
Jill Kuehler is the founder of Freeland Spirits, a new craft distillery based in Portland, OR. Freeland is named after Jill's grandmother, who never
touched a drop of booze in her life but taught her that all good things come from scratch. And that women can be anything they want. Molly Troupe,
Freeland's Master Distiller, was born wearing a pair of chemist goggles and never took them off. With a background in biochemistry and a Masters
Degree in Distillation from Heriot-Watt University in Scotland, Molly commands perfection with every spirit she orchestrates. As one of the very few
women-owned and run distilleries in history, Freeland celebrates the women of the craft: from the gals who grow the grain to those who run the still,
they're creating superior spirits that showcase all the Northwest has to offer.

Freeland Spirits Gin & Rose Tonic (Cans) NV Gin/Portland Rose Tonic 4x250mL 6 MFW 620980
Freeland Spirits Gin NV Grain/Mint/Cucumber/++ 750mL 6* MFW 620979
Freeland Spirits Geneva NV Rye/Botanicals/Hazelnuts 750mL 6* MFW 620981
United States – Vermont

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

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

El Chiringuito Sangria Blanco NV Airen/Valencia Orange/++ 750mL 12 VDT 623977
El Chiringuito Sangria Tinto NV Tempranillo/Garnacha/++ 750mL 12 VDT 623978
Dessert
France
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2015 Grenache/Carignan 500mL 6* MFW 553343
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Mélaric Coteaux de Saumur "Funambule" 2013 Chenin Blanc 500mL 6* MFW 603343
Mélaric "Liquoreux de la Cerisaie" VdF Blanc 2011 Chenin Blanc 500mL 6* MFW 603342
Vins Hodgson "MF Doux" Rancio VdF Blanc 2016 Chenin Blanc 500mL 6 MFW 613741
Italy
Sorrelle Palazzi Bianco Pisano di San Torpè Vin Santo Riserva 2011 Trebbiano/Malvasia/++ 375mL 6 PV 602524
Greece
Domaine Economou Sitia Late Harvest Liatiko 2006 Liatiko 500mL 6* DNS 603755
Hatzidakis Santorini Vinsanto 2004 Assyrtiko/Aidani 375mL 6* DNS 603762
United States
Eden Ice Cider "Heirloom Blend" NV ('13) Empire/McIntosh/++ 375mL 6* MFW 569675
Eden Ice Cider "Windfall Orchard" NV Heirloom Blend 375mL 6* MFW 569676
Eden Ice Cider "Northern Spy Barrel-Aged" NV ('13) Northern Spy 375mL 6* MFW 569677

September 2020 45
Big Bottles
Sparkling/Pét-Nat
France
Bernard Vallette "Née Bulleuse" VMQ Rosé NV Gamay 1.5L 6 597106 562442
White Wine
France
Domaine des Rouges-Queues Bourgogne Aligoté "L'Aligator" 2017 Aligoté 1.5L 6 MFW 613682
Germany
Hofgut Falkenstein Niedermenniger Herrenberg Spätlese Feinherb (11) 2019 Riesling 1.5L 6* MFW 624056
Italy
Bella Vita Pinot Grigio IGP Veneto 2019 Pinot Grigio 1.5L 6 MFW 538943
I Custodi Etna Bianco "Ante" 2017 Carricante/Grecanico/++ 1.5L 6* PV 617303
I Custodi Etna Bianco "Ante" 2017 Carricante/Grecanico/++ 3L 1 PV 617302
Rosé Wine
France
Bernard Vallette "La Rose Gorge" VdF Rosé 2019 Gamay 1.5L 6 MFW 624042
Germany
Weingut Beurer Württemberg Rosé Trocken 2019 Trollinger/Portugieser/++ 1.5L 6* VB 620778
Stein Mosel Rosé Trocken 2019 Pinot Noir/Cab Sauv/Merlot 1.5L 6* VB 620983
Italy
Marco Merli "Jacone" Vino Rosato 2018 Sangiovese/Ciliegiolo 1.5L 1 PV 622285
Red Wine
France
Elian Da Ros Côtes du Marmandais "Le vin est une fête" 2017 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 622709
Benoît Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 1.5L 6 MFW 579560
Domaine de Saint Pierre "Le Dos d'Chat – Le P'tit Côte" VdF Rouge 2017 Grenache/Syrah 1.5L 6 MFW 608529
Bertin-Delatte "Rabatière" VdF Rouge 2017 Grolleau 1.5L 6* MFW 608469
Mélaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2017 Syrah 1.5L 6* MFW 604063
Le Clos des Jarres "Une pour 2" IGP Aude 2017 Carignan 1.5L 6 MFW 608516
Domaine des Rouges-Queues Coteaux Bourguignons "Celsius" 2017 Gamay 1.5L 6* MFW 613690
Domaine Thillardon Chénas "Les Carrières" 2018 Gamay 1.5L 6* MFW 611602
Elian Da Ros Côtes du Marmandais "Histoires de Boire" 2018 Merlot 1.5L 6 MFW 622711
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 1.5L 6* MFW 611601
Domaine des Rouges-Queues Maranges "En Buliet" 2017 Pinot Noir 1.5L 6* MFW 613686
Benoît Roseau Côte-Rôtie "Coteaux de Tupin" 2016 Syrah 1.5L 6* MFW 605016
Domaine Thillardon Chénas "Les Vibrations" 2018 Gamay 3L 1 MFW 611600
Italy
Bella Vita Montepulciano d'Abruzzo 2018 Montepulciano 1.5L 6 MFW 538945
I Custodi Etna Rosso "Pistus" 2017 N. Mascalese/N. Cappuccio 1.5L 6* PV 617301
Scarpa Barbera d'Asti "Casa Scarpa" 2016 Barbera 1.5L 1 PV 617441
I Custodi Etna Rosso "Aetneus" 2011 N. Mascalese/N. Capuccio/+ 1.5L 6* PV 617297
Scarpa Barbera d'Asti "I Bricchi" 2014 Barbera 1.5L 1 PV 617440
I Custodi Etna Rosso "Pistus" 2017 N. Mascalese/N. Cappuccio 3L 1 PV 617299
Spirits, Vermouth, and Apéritif

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

September 2020 46
Order Details
Order deadline:
− Philadelphia: Tuesday, 3:00 PM
− Pittsburgh: Monday, 3:00 PM
Order approval deadline in LOOP:
− Tuesday, 3:00 PM
Delivery schedule:
− Philadelphia and Suburbs: Wednesday
− Pittsburgh: Friday
Full cases sales only, except wines with a pack size marked with *
For items less than $25/btl, a case can be split, as long as the
remainder of the case is filled (i.e. 6+6, or 4+4+4, etc.).

September 2020 47

MFW September Portfolio Update

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September '20

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Loire – Central France

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Champagne – Côte des Blancs

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Burgundy – Côte de Beaune

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Rhône Valley – North

Name Vintage Grapes Size Pack Importer SLO Code

Rhône Valley – South

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Bordeaux – Côtes de Bourg

Name Vintage Grapes Size Pack Importer SLO Code

Bordeaux – Blaye/Côtes de Blaye

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code

- all prices and vintages subject to change -

Name Vintage Grapes Size Pack Importer SLO Code

Name Vintage Grapes Size Pack Importer SLO Code