United States

2018 Vinca Minor Mendocino Hawkeye Ranch Carignan Rose

nebbiolo (47%)/barbera (28%)/dolcetto (25%)

While the wine is designated as Mendocino County, the majority of the fruit in fact comes from Fox Hill Vineyard. Located southeast of Ukiah on Mendocino’s Talmage Bench, the soils are well drained with high c

Tony Coturri is a legendary old-school California winemaker, and one who was making natural wine before we knew what to call it. The style of his red wines hearkens to the days when the object was to achieve the ripest possible fruit, producing wines stro

2016 Peay Sonoma Coast Pinot Noir “Pomarium”

50% marsanne, 40% roussanne, 10% something else? Co-fermented on the skins and aged sur lie in barrel for 6 months.

2018 Kivelstadt Rose “Twice Removed”

2016 Kivelstadt Charbono “Native Son”

Minimus is a science project for Chad Stock, winemaker at Omero Cellars. The name reflects his philosophy that to produce the most pure and natural product, one must use minimal interference. Each wine is the result of an experiment designed to challenge

Affable, bantamweight rosé of carignan with a rush of natural funk on the finish. Strange, but we're digging it!

A blend of 72% Vermentino and 28% Muscat from the organically farmed Mae’s Vineyard in the Applegate Valley. Fermentation took place spontaneously and the wine was bottled while still fermenting with approximately 11 grams of sugar per liter under crown c

2016 Kivelstadt “Father’s Watch” North Coast Red Blend

2017 Lo-Fi Malbec Santa Barbara County

2017 Lo-Fi Cabernet Franc Santa Barbara County

2017 Lo-Fi Coquelicot Vineyard Cabernet Franc Santa Barbara County

varieties: Carignan, Valdiguié, Syrah, and Cabernet Sauvignon

Broc Cellars was nothing more than an idea not that long ago, about making wines that were “site specific”. Where the wines true character came from using only sustainably, organically, or b

Our winemaking philosophy and cellar practices have not changed since we made our first wine in 2003. Our vineyards are farmed sustainably/ orgainic/ biodynamic and in our cellar our list of ingredients has never ventured beyond minimal effective Sulphur.

The Chenin was picked Late August at 19.0˚B, then destemmed to an open-top fermentor. The wine was not chilled or inoculated. The fermentation began naturally after about 6 days on the skins. A little less than a month later, we pressed the dry juice off

Joe’s house red blend of everything he makes. Pinot Noir and Pinot Gris (skin contact) from the Willamette Valley. Syrah, Mourvedre, Cinsault, Malbec and Graciano from Yakima, Washington. All organically farmed. 100% whole cluster. Aged in used 500 liter

2016 Martha Stoumen Nero d’Avola

LUTUM was born from a shared vision between Bill Price, entrepreneur and owner Price Family Vineyards, and winemaker Gavin Chanin. Their wine focuses on small-production, single-vineyard Pinot Noir and Chardonnay from prime vineyard sites in California. T

This wine has been getting a lot of attention; she made Punch’s “The 25 Essential Wines of 2016” list. Jon Bonné describes as: “full of the mineral sensations of black salt and warm rocks, plus mandarin orange fruit and a subtle herbal side.” Lovely serve

Winemakers Jack Roberts (Matthiasson Wines’ assistant winemaker) and Johanna Jensen (formerly with Scholium Project and Broc Cellars) have come together to create wines influenced by the old world with less ripe fruit, minimal manipulation and great agea

Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne. The goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of Californ

Roussanne sous voile! Think fino in full technicolor!