Mont Rubí was a dream that became a reality for Peris family in 1984. That was when they purchased and began refurbishing their 19th century estate in the small town of L'Avellá located in the Alt Penedés region, just an hour and a half outside of the Catalan capital of Barcelona. The concept here is to elevate the Alt Penedes beyond its reputation for producing Cava. Their viticultural philosophy is self described as "sustainable", though they follow biodynamic guidelines and eschew some of the treatments allowed by organics. "White" is a pure xarel-lo produced from old vines planted in 1974. Its expressive fruit and racy acidity make it a very appealing alternative to sauvignon blanc. Pair it with any manner of fish or shellfish.

Established in 1880 by Sergio’s great grandfather in Ciro Marina, Calabria’s best known wine-producing region. Arcuri is AAA certified, indicating he is organic, makes wine with minimal intervention, and is committed to making distinctive wines expressive of their terroir. Sergio grows grapes on a variety of parcels of land in and around Ciro Marina. Some of the vineyards look right out onto the Ionian Sea, others are located in the hilly regions defined by the valleys that extend inward from the coast. Sea breezes provide a cooling influence in this hot climate region. Those breezes, along with clay and limestone soils give a notable briny tang to Arcuri wines. "Liberaisensi" is the lone white wine produced here, made almost entirely of greco bianco, seasoned with small amounts of zibibbo, and malvasia. 20% of the wine remains on its skins for a short time to bolster the structure and amplify aromatics. While we hesitate to call this an "orange wine", enthusiast of the category should enjoy this as well. We recommend it with eggplant parmesan (ask Mike for his recipe) or grilled sausage.

Domaine Paterianakis situated at 2,000 feet above sea level in the Peza appellation in the middle of the Mediterranean island of Crete. While winemaking here goes back 4,000 years, the vineyards of this family-owned domaine have been cultivated since 1988, with production focused on indigenous and rare grape varieties. Three sisters, all engineers, and their mother each contribute to the estate's operations, with organic viticulture the guiding philosophy. We find this assyrtiko similar in structure to the famous versions from Santorini, though a bit less edgy and framed by wild herbal and floral notes. Try it with sliced peak summer tomatoes, French feta, and the best olive oil you can find.

Chateau de Targe has been run by a continuous family line going back to 1655, when Phelippeaux de Ponchartrain, the personal secretary to King Louis XIV of France, acquired a hunting lodge near the forests of the Royal Abbey of Fontevraud, along with the hilltop next to it. Modern winemaking commenced in the 1970's under the helm of Edouard Pisani-Ferry, who brought new vineyards into the fold, began a course of sustainable viticulture, and installed modern temperature-controlled tanks. "Les Cerisers de Targe" is a new wine that debuted here at Streetcar last year and quickly disappeared. We're offering the first take on the new vintage to our Pass subscribers. It's 100% cabernet franc made in a light, airy style reminiscent of Beaujolais. A perfect picnic wine that demands a good chill, try it with saucisson sec and goat cheese.