MFW October Portfolio

October '17
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, Stphane 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 Ppire consults
Stphane 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 2015 Folle Blanche 750mL 12 MFW 545280
Domaine de la Bregeonnette Muscadet Svre-et-Maine Sur Lie 2016 Melon de Bourgogne 750mL 12 MFW 537379
Domaine de la Bregeonnette Muscadet "Clos de la Coudray" 2013 Melon de Bourgogne 750mL 12 MFW 547744
Domaine des Rebourgres (Jol Bouvet)

Located in Maisdon-sur-Svre just around the corner from Domaine de la Ppire, the affable Jol Bouvet is a new name to watch out for when it
comes to delicious, honest renditions of Muscadet. Jol took over the 8ha estate of Domaine des Rebourgres in 2005 and immediately made the
conversion to organic farming (now certified). Prior to this, Jol studied winemaking both in the States (in the Finger Lakes with Dr. Konstantin Frank)
and in France in Alsace and with the legendary biodynamic Muscadet producer, Guy Bossard of Domaine de l'Ecu. Jol is farming some of the oldest
vines in the region, many over 80 years old. Everything is hand harvested, fermentation is with native yeast, and all aging is carried out in old,
traditional interred cement vats. Just like Jol, these are wines that might appear quiet or reserved at first, but with time, their complexity comes out,
revealing a joyous and ebullient side.

Domaine des Rebourgres Muscadet "Les Rebourgres" 2015 Melon de Bourgogne 750mL 12 MFW 558809
Domaine des Rebourgres Muscadet "Clos du Moulin de la Gustais" 2015 Melon de Bourgogne 750mL 12 MFW 558808
Domaine des Rebourgres "Cache Cache" VMQ (Sparkling) NV Melon/Folle Blanche 750mL 12 MFW 558810
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. Theres a strong
community spirit each year the town organizes a small music festival, and there is a cooperative grocery store in the town center. Genevive 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
"LEchalier". 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 "L'Echalier" VdF 2014 Chenin Blanc 750mL 12 MFW 581464
Bertin-Delatte "Popsec" VdF (Pt-Nat) 2015 Chenin Blanc 750mL 12* MFW 568428
Bertin-Delatte "Vingt Neuf" VdF 2013 Chenin Blanc/Grolleau 750mL 12* MFW 568427
Gar'O'Vin
Cdric Garreau can only be classified as a micro-vigneron. From just under 3ha of vines around Beaulieu-sur-Layon, he makes tiny amounts of
exceptional Cabernet Franc and Cabernet Sauvignon in a tiny stone building across from his home at the edge of the vineyards. It would be safe to
call him a Cabernet prodigy from his first vintage in 2010, he has been embraced by local wine drinkers and continues to sell the majority of wines
locally at regular weekend barbecues at the winery. All of his vineyards are certified organic, and winemaking is precise, but with a laissez-faire
attitude. Cdric is adept at reusing high-quality traditional equipment that his larger neighbors are eager to get rid of after purchasing the latest
marvels, and it turns out that with old-fashioned equipment, and a traditional approach, Cdric is making some of the best wines in the Loire Valley.

Gar'O'Vin Anjou Rouge 2014 Cabernet Franc 750mL 12 MFW 552467
Gar'O'Vin Anjou-Villages 2012 Cabernet Sauvignon 750mL 12 MFW 552468
- all prices and vintages subject to change -

October 2017 1
Mlaric
Aymeric Hillaire and Mlanie 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 Chteau Pradeaux in Bandol, Chteau 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 Mlaric (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 Mlanie are already showing that the terroir of Puy-Notre-Dame has something special to say.

Mlaric "Le Tandem" VdF Rouge 2015 Grolleau/Cabernet Franc 750mL 12 MFW 564709
Mlaric "Globules Roses" VdF Ros (Pt-Nat) NV ('16) Cabernet Franc 750mL 12 MFW 584329
Mlaric Saumur Blanc "Billes de Roche" 2014 Chenin Blanc 750mL 12* MFW 556815
Mlaric Saumur Puy-Notre-Dame "Billes de Roche" 2014 Cabernet Franc 750mL 12* MFW 556815
Mlaric Saumur Blanc "Clos de la Cerisaie" 2013 Chenin Blanc 750mL 12* MFW 556816
Mlaric Saumur Puy-Notre-Dame "Clos de la Cerisaie" 2011 Cabernet Franc 750mL 12* MFW 556816
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 Angli of Ferme de la Sansonnire 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 " Galarneau!" VdF Rouge 2015 Cabernet Franc 750mL 12 MFW 560744
Vins Hodgson "Canal de Monsieur" VdF Rouge 2014 Cabernet Franc 750mL 12* MFW 568429
Vins Hodgson "Faia" VdF Blanc 2015 Chenin Blanc 750mL 12* MFW 584351
Vins Hodgson "Les Aussigouins" VdF Blanc 2014 Chenin Blanc 750mL 12* MFW 568430
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 didnt 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" 2015 Gamay/Ct 750mL 12 MFW 583514
Domaine Courtault-Tardieux Touraine Sauvignon "Les Sagres" 2016 Sauvignon Blanc 750mL 12 MFW 548139
Domaine Courtault-Tardieux Touraine Pineau d'Aunis Ros 2016 Pineau d'Aunis 750mL 12 MFW 582815
Domaine Guion
There are few properties in France that can boast such a great pioneering legacy in organic farming as Domaine Guion. In the 1950s, the Guion
family established their farm in the heart of the Bourgueil appellation, a stones 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, Stphane 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 Stphane 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 Cuve Domaine and the older for the Cuve Prestige. Stphane 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 "Cuve Domaine" 2015 Cabernet Franc 750mL 12 MFW 577802
Domaine Guion Bourgueil "Cuve Prestige" 2014 Cabernet Franc 750mL 12 MFW 577803
Domaine Guion Bourgueil "Cuve des Deux Monts" 2014 Cabernet Franc 750mL 12* MFW 577641

October 2017 2
Frantz Saumon (Un Saumon Dans la Loire)
Frantz Saumon has been making wine in Montlouis since 2002 when he graduated from oenology school. Instead of taking the traditional route and
working for an established producer to learn the ropes, Frantz jumped in feet first and purchased a small plot of land of his own. A slightly obsessive,
serious-minded vigneron, Frantz set out to make "true Montlouis"; to this end, he has converted the vineyards to organic viticulture, only relies on
indigenous yeast, and uses sulfur minimally. Most of his 6ha are comprised of 30-60 year-old Chenin Blanc (he likes to do everything in the vineyards
by hand himself, one reason why he has so little land). Frantzs winemaking style seem to be about purity, always looking for clean wines and thriving
for dryness. He also has a great talent at making ptillant naturels, some of the best ones of the region.

Frantz Saumon Montlouis-sur-Loire "Minral+" 2015 Chenin Blanc 750mL 12* SM 574290
Le Sot de l'Ange
Quentin Bourse took over his friend's property in the Touraine subzone of Azay-le-Rideau, a winery that had been certified organic for years, and
started vinifying the way he learned. We originally met him years ago, and we've seen him working all over in various cellars and vineyards, listening
and watching those people we admire: The naturalists, the biodynamists (his last gig before setting up his own shop was at the legendary Domaine
Huet in Vouvray) Basically, he's worked with everyone except the big, bad guys. Now, the work in his own vineyards is respectful of the earth it's
grown on, and what happens in the cellar is unobtrusive to the point where it's impossible to categorize a style of the wines other than "just damn
good". Well priced, super clean sans souffre (or just a little SO2 in the case of the Chenin), biodynamic wine, made by a new winemaker that we
believe will be one to watch in the years to come.

Le Sot de l'Ange "Caradras" VdF Rouge 2014 Cabernet Franc/Ct/Gamay 750mL 12 SM 568063
Le Sot de l'Ange Touraine Azay-le-Rideau Blanc "Sec Symbole" 2014 Chenin Blanc 750mL 12 SM 561221
Les Capriades
Pascal Potaire and Moses Gadouche of Les Capriades are known as "Les Rois du Pt-Nat" (the Kings of Pt-Nat) in France. Their expertise on the
subject makes them a reference for winemakers who want to learn to raise and handle of cuve of natural bubbly. While pt-nat started mostly as a
way for winemakers to make bubbles without sending it off to a champagnisateur, Pascal and Moses have elevated it, and in fact, 95% of their total
production is pt-nat. If you've ever tried one of the wines, you already know what we are talking about. If you haven't, consider this: every single
maker in the Loire that makes a ptillant naturel makes it with Les Capriades in mind. There are no other pt-nats that will keep as long open
(seriously, a bottle can stay open in your fridge with no cork for 2 days, and still have the same amount of bubbles), that will age as well, or that are
more balanced, more refreshing. Made with all organic grapes from Touraine, no sulfur, no yeasting, no dosage, no nothing.

Les Capriades "Pige Filles" VdF Ros (Pt-Nat) 2016 Gamay/Ct/Cab Franc/++ 750mL 12* SM 587643
Ludovic Chanson
Having always had a passion for wine, Ludovic Chanson decided to leave his job in pharmaceutical research in 2007 and went to work for the
renowned Vouvray producer Vincent Carme. In 2008, he was able to purchase a 6.2ha property on the plateau near the village of Husseau, about a
five-minute drive outside of Montlouis on the left bank of the Loire River opposite Vouvray. The property is primarily planted to Chenin Blanc (5ha), but
there are also small plots of both Sauvignon Blanc and Chardonnay. Soils here are very clay heavy with a deep limestone base, and many of the
parcels are littered with silex and flint. The average vine age is 40 years-old, and the estate was converted to organic farming in 2006 before Ludovic
took over, and he has since achieved organic certification. Harvesting is done by hand in small baskets in one pass for the Sauvignon Blanc and
Chardonnay, and multiple passes for the Chenin Blanc depending on the cuve for which the grapes are being picked. Since Chansons first solo
vintage in 2009, he has always used native yeasts for fermentations, with no chaptalization, no enzymes or bentonite, and low to no sulfur additions.
Ludovic makes a full range of wines ranging from bone dry to demi-sec to pt-nats, all of which are pure expressions of Montlouis terrior.

Ludovic Chanson Montlouis-sur-Loire "Les Cabotines" 2015 Chenin Blanc 750mL 12* SM 585351
Michel Autran
Although his first official vintage wasnt until 2013, Michel Autran is already making a name for himself as one of the top producers in Vouvray. This
didnt 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 Franois Pinon, Vincent Carme, 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 Carme or the late Stphane Cossais. A small amount of sulfur is used at
dbourbage 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 Vouvray "Ciel Rouge" 2015 Chenin Blanc 750mL 12* MFW 556369
Michel Autran Vouvray "Les Enfers Tranquilles" 2015 Chenin Blanc 750mL 12* MFW 556368

October 2017 3
Mikal Bouges
Mikal 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, Mikal could not afford to buy his fathers 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, Mikal managed to acquire his current parcels of Ct, Sauvignon
Blanc, Menu Pineau, and Chenin that he farms organically. No additions except a small amount of SO2 at bottling.

Mikal Bouges Touraine Ct "Les Cts Hauts" 2013 Ct 750mL 12 MFW 548141
Mikal Bouges Touraine Sauvignon "La Pente de Chavigny" 2015 Sauvignon Blanc 750mL 12 MFW 554878
Valle Moray
Valle Moray is a new project started in 2014 by wine lover and former weather scientist, Herv Grenier. The property consists of 10ha of certified
organic vines in Montlouis: 6ha of Chenin, including some great parcels of 100 year-old vines on tuffeau, plus 4ha of assorted red varieties including
the rare (for Montlouis) Pinot Noir, Cabernet Franc, Ct, and Gamay. Herv has also brought on the young Vincent Bergeron (former apprentice of
Frantz Saumon) to help with the winemaking duties. Harvesting is by hand, fermentations are with wild yeast, and the resulting wines are pure, racy,
and a true expression of Montlouis terroir.

Valle Moray "Arcadienne" VdF Rouge 2014 Gamay 750mL 12 MFW 572859
Valle Moray "Oh Gaby!" VdF Ros (Pt-Nat) 2015 Gamay 750mL 12 MFW 572860
Valle Moray Montlouis-sur-Loire "Smillant Chenin" 2014 Chenin Blanc 750mL 12 MFW 566928
Valle Moray Montlouis-sur-Loire "Aubpine" Sec 2014 Chenin Blanc 750mL 12* MFW 566926
Loire Centre
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 cuves coming from two distinct sites that are each vinified and aged differently, per
the soil type. While the sites are blended, "Cuve 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 LEtang 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 "Cuve Tradition" 2016 Sauvignon Blanc 750mL 12 MFW 570479
Vincent Grall Sancerre "Le Manoir" 2016 Sauvignon Blanc 750mL 12 MFW 546647
Loire Central France

Domaine des Pothiers
Romain Paire and family are without a doubt the reference point for the Cte 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 levage 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.

Domaine des Pothiers Cte Roannaise Ros "Granit Rose" 2016 Gamay Saint-Romain 750mL 12 MFW 554241
Domaine des Pothiers Cte Roannaise "Rfrence" 2016 Gamay Saint-Romain 750mL 12 MFW 554241
Domaine des Pothiers Cte Roannaise "Domaine" 2015 Gamay Saint-Romain 750mL 12 MFW 554242
Domaine des Pothiers "Eclipse" VMQ Ros (Pt-Nat) 2016 Gamay Saint-Romain 750mL 12 MFW 554243
Domaine des Pothiers Cte Roannaise "Clos du Puy" 2014 Gamay Saint-Romain 750mL 12 MFW 554244
Domaine des Pothiers Cte Roannaise "La Chapelle" 2015 Gamay Saint-Romain 750mL 12 MFW 554244

October 2017 4
Alsace
Marc Temp
Based in the small town of Zellenberg (population 300), Marc Temp 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 Temp "Alliance" 2014 Chasselas/Pinot Blanc/++ 750mL 12 MFW 577181
Marc Temp Zellenberg Pinot Blanc 2014 Pinot Blanc/Auxerrois 750mL 12 MFW 558786
Marc Temp Alsace "Roses Sauvages" 2014 Pinot Noir/Pinot Gris 750mL 12* MFW 558756
Marc Temp Zellenberg Pinot Gris 2012 Pinot Gris 750mL 12* MFW 558756
Marc Temp "Rodelsberg" 2012 Gewrztraminer/Pinot Gris 750mL 12* MFW 558754
Marc Temp Riesling "Grafenreben" 2011 Riesling 750mL 12* MFW 558787
Marc Temp Zellenberg Pinot Noir 2014 Pinot Noir 750mL 12* MFW 567143
Marc Temp Pinot Gris "Schoenenbourg" Grand Cru 2008 Pinot Gris 750mL 12* MFW 567072
Marc Temp Gewrztraminer "Furstentum" Grand Cru 2011 Gewrztraminer 750mL 12* MFW 577182
Marc Temp Gewrztraminer "Furstentum" Grand Cru 2009 Gewrztraminer 750mL 12* MFW 577182
Champagne Cte 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 572164
Sanger Champagne "Voyage 360" Brut Nature NV Chard/PN/Pinot Meunier 375mL 12 MFW 572165
Sanger Champagne Grand Cru "Pres d'Origines" Brut Nature 2008 Pinot Noir/Chardonnay 750mL 12* MFW 572166
Sanger Champagne Grand Cru "Triangle Minral" Brut Nature 2009 Chardonnay 750mL 12* MFW 572167
Champagne Cte 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 Cte 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" Zro Dosage NV ('11) Pinot Noir 750mL 12* MFW 565638
Piollot Champagne "Champs Rays" Brut Nature NV ('10) Chardonnay 750mL 6 MFW 548874
Piollot Champagne "Champs Rays" Brut Nature NV ('13) Chardonnay 1.5L 6* MFW 575888
Piollot Champagne "Colas Robin" Brut Nature NV ('10) Pinot Blanc 750mL 6 MFW 548874
Piollot Champagne "Les Graveles" Ros Brut Nature NV ('12) Pinot Noir 750mL 6 MFW 562659

October 2017 5
Ruppert-Leroy
Ruppert-Leroy is an up-and-coming domaine started by the young Bndicte 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 Sorbe, Bndicte 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,
Bndicte is focused on making wine in a method that is as simple as possible; each cuve comes from a single vintage of a single vineyard, bottled
Brut Nature with no dosage.

Ruppert-Leroy Champagne "11, 12, 13..." Brut Nature NV Chardonnay/Pinot Noir 750mL 6 MFW 572168
Ruppert-Leroy Champagne "Fosse-Grely" Brut Nature NV ('14) Pinot Noir/Chardonnay 750mL 6 MFW 586694
Ruppert-Leroy Champagne "Papillon" Brut Nature NV ('14) Pinot Noir 750mL 6 MFW 586696
Ruppert-Leroy Champagne "Les Cognaux" Brut Nature NV ('13) Pinot Noir 750mL 6 MFW 552668
Ruppert-Leroy Champagne "Fosse-Grely Autrement" Brut Nature NV ('12) Pinot Noir 750mL 6 MFW 558971
Ruppert-Leroy Champagne "Martin Fontaine" Brut Nature NV ('13) Chardonnay 750mL 6 MFW 586695
Burgundy Chablis
Domaine Grard Duplessis
A family domaine for five generations now, Lilian is the latest vigneron of an estate created in 1895, taking over for his father Grard in 1999. After
going to school and internships in the region (There was no point in making Sauvignon blanc in New Zealand, I needed to know how to work
Chardonnay in Burgundy he says), Lilian has turned the domaine into one of the very few organic estates in Chablis. Vinifications are done in
stainless steel, then most of the Premier Crus (all but Vaugiraut) and Grand Cru spend time in old barriques for levage. All the wines are fermented
naturally and sulfured between 20 and 30 ppm at bottling. Lilian makes some of the purest, most terroir-driven wines in the region. "If there was a
category for the "best kept secret in Chablis", Domaine Duplessis would be one of my top two picks." - Allen Meadows, Burghound

Domaine Grard Duplessis Chablis 1er Cru "Montmains" 2013 Chardonnay 750mL 12* SM 562889
Burgundy Cte de Beaune

Agns Paquet
In 1999, Agns Paquet decided to take over 3ha of family vineyards in Auxey-Duresses. More specifically, the vineyards are in the hamlet of Melin,
next to the chteau on the seldom-trafficked road between Meursault and Saint-Aubin. Her family had been renting the vines, and when they decided
to sell, she decided it was important to keep that patrimoine, so she renovated an old stone barn next to her home into a winery and began her
second career as a vigneronne. Hidden just up the road from Meursault, Auxey-Duresses remains a relatively unknown appellation, producing fine
Chardonnay and Pinot Noir typical of Burgundy. When you pass through, be sure to stop at the small church, which is one of the prettiest in the area.
About half of the domaine is split between Auxey-Duresses red and white. The remainder is composed of other vineyards she has acquired over the
last decade: small parcels in Pommard, Chassagne-Montrachet, and Saint-Aubin, plus some larger and very scenic plots of Bourgogne Pinot Noir
and Chardonnay in the Haute-Cte near the winery in Meloisey.

Agns Paquet Auxey-Duresses Rouge 2013 Pinot Noir 750mL 12* MFW 563920
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
certified biodynamic vineyards in Maranges, Santenay, and the Hautes-Ctes 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 Aligot "L'Aligator" 2015 Aligot 750mL 12 MFW 581451
Domaine des Rouges-Queues Bourgogne Rouge "Envol" 2015 Pinot Noir 750mL 12 MFW 566871
Domaine des Rouges-Queues Hautes-Ctes de Beaune Rouge 2015 Pinot Noir 750mL 12* MFW 581457
Domaine des Rouges-Queues Hautes-Ctes de Beaune Blanc 2013 Chardonnay 750mL 12* MFW 554898
Domaine des Rouges-Queues Hautes-Ctes de Beaune Blanc 2015 Chardonnay 750mL 12* MFW 581455
Domaine des Rouges-Queues Maranges "Vigne Blanche" 2014 Pinot Noir 750mL 12* MFW 554899
Domaine des Rouges-Queues Maranges "Vigne Blanche" 2015 Pinot Noir 750mL 12* MFW 581452
Domaine des Rouges-Queues Maranges "Vielles Vignes" 2014 Pinot Noir 750mL 12* MFW 566899
Domaine des Rouges-Queues Maranges "Vielles Vignes" 2015 Pinot Noir 750mL 12* MFW 581458
Domaine des Rouges-Queues Santenay 2014 Pinot Noir 750mL 12* MFW 566902
Domaine des Rouges-Queues Maranges Blanc 2014 Chardonnay 750mL 12* MFW 566900
Domaine des Rouges-Queues Santenay 2015 Pinot Noir 750mL 12* MFW 581454
Domaine des Rouges-Queues Maranges Blanc 2015 Chardonnay 750mL 12* MFW 581456
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2014 Pinot Noir 750mL 12* MFW 566872
Domaine des Rouges-Queues Maranges 1er Cru "La Fussire" 2014 Pinot Noir 750mL 12* MFW 566873
Domaine des Rouges-Queues Maranges 1er Cru "Clos Roussots" 2015 Pinot Noir 750mL 12* MFW 581459
Domaine des Rouges-Queues Maranges 1er Cru "La Fussire" 2015 Pinot Noir 750mL 12* MFW 581453
October 2017 6
Burgundy Mconnais
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 Mcon-Pronne 2015 Chardonnay 750mL 12 MFW 569076
Domaine des Gandines Crmant de Bourgogne NV Chardonnay 750mL 12 MFW 577178
Domaine des Gandines Vir-Cless "Terroir de Cless" 2015 Chardonnay 750mL 12 MFW 569077
Domaine des Gandines Vir-Cless "Climat Les Gandines" 2014 Chardonnay 1.5L 6 MFW 577180
Domaine des Gandines Vir-Cless "Mlle Agathe" 2014 Chardonnay 750mL 12 MFW 577179
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 Ros 2016 Gamay 750mL 12 MFW 556862
Bernard Vallette "La Rose Gorge" VdF Ros 2016 Gamay 1.5L 6 MFW 582812
Bernard Vallette Beaujolais "Quatre Saisons" 2013 Gamay 750mL 12 MFW 541911
Bernard Vallette Beaujolais "Quatre Saisons" 2014 Gamay 1.5L 6 MFW 541912
Bernard Vallette "Ne Bulleuse" VMQ Ros (Sparkling) NV Gamay 750mL 12 MFW 568462
Bernard Vallette "Ne Bulleuse" VMQ Ros (Sparkling) NV Gamay 1.5L 6 MFW 562442
Bernard Vallette Beaujolais Blanc 2014 Chardonnay 750mL 12 MFW 562441
Bernard Vallette "Jarre" VdF Rouge 2016 Gamay 750mL 6 MFW 582814
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, Chnas. In 2008, Paul-Henri Thillardon began making wine from 3ha of vineyards, with the conviction that Chnas
has always been unjustifiably overshadowed by Moulin--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 Mtras, who took the young Paul-Henri under their wing. Until
2015, Paul-Henri partially destemmed most cuves 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 Chnas is in good hands.

Domaine Thillardon Chnas "Les Carrires" 2015 Gamay 750mL 12 MFW 574676
Domaine Thillardon Chnas "Les Vibrations" 2015 Gamay 750mL 12* MFW 576147
Domaine Thillardon Chnas "Chassignol" 2012 Gamay 750mL 12* MFW 571945
Domaine Thillardon Moulin--Vent 2015 Gamay 750mL 12* MFW 574637
Domaine Thillardon Chnas "Chassignol" 2015 Gamay 750mL 12* MFW 574635
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 Jolle 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 cuve) 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 cuve of Morgon
called "Tradition"), and no SO2 is used during fermentation or levage, 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 2015 Gamay 750mL 12 MFW 560536
Roland Pignard Rgni 2014 Gamay 750mL 12 MFW 560538
Roland Pignard Morgon 2013 Gamay 750mL 12 MFW 543621
Roland Pignard Morgon 2013 Gamay 1.5L 6 MFW 560539
Roland Pignard Morgon "Cuve Tradition" 2014 Gamay 750mL 12 MFW 565536
October 2017 7
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 Matheny and covers approximately 6ha in the Arbois and Ctes 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 ouill style. These are clean, balanced expressions of their terroir, and drink almost too easily.

Domaine de Saint Pierre Arbois "Chapon" 2015 Chardonnay 750mL 12* MFW 581402
Domaine de Saint Pierre Arbois "Chteau Renard" 2015 Chardonnay 750mL 12* MFW 556778
Domaine de Saint Pierre Arbois Poulsard 2015 Poulsard 750mL 12* MFW 570476
Domaine de Saint Pierre Arbois "Saint-Pierre" 2014 Pinot Noir 750mL 12* MFW 552275
Domaine de Saint Pierre Arbois "Saint-Pierre" 2015 Pinot Noir 1.5L 6* MFW 572864
Domaine de Saint Pierre Ctes du Jura "Les Gaudrettes" 2015 Pinot Noir 750mL 12* MFW 552275
Domaine de Saint Pierre Ctes du Jura "Les Gaudrettes" 2015 Pinot Noir 1.5L 6* MFW 572865
Domaine de Saint Pierre Arbois "Les Brles" 2015 Chardonnay 750mL 12* MFW
Domaine de Saint Pierre Arbois "Savagnin Autrement" 2014 Savagnin 750mL 12* MFW 552276
Domaine de Saint Pierre Arbois "Savagnin de Voile" 2009 Savagnin 750mL 12* MFW 570475
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Domaine de Saint Pierre Arbois Vin Jaune 2008 Savagnin 375mL 12* MFW 559527
Savoie/Isre
Domaine Belluard
In all likelihood, you've never heard of Ayze or it's local, rather obscure, indigenous grape, Gringet. After all, there are only 22ha of it left in the world
(of which Dominique owns 12ha). The obscurity is too bad, because Dominique Belluard tireless works here, with this grape, striving to create some
of the most singular, compelling wines around. In 2001, Dominique decided to convert his vineyards to biodynamics, which he feels interferes the
least with the 700-year history of viticulture in Ayze (some people speculate that Gringet pre-dates the Roman influence in the area). When he didn't
like what wood and steel were doing to his wines, he switched to concrete eggs, as he felt the smaller volumes and controlled aeration they provided
yielded the best results for his small, unique parcels. Prior to Dom rediscovering the variety, Gringet was used almost exclusively for sparkling wine
intended for casual chugging. Dom honors that heritage and makes beautiful sparkling Gringet (made entirely in-house, a rarity for the region). He
also explores the grapes potential for still wines, making some of the truest expressions of Ayzes mountain terroir.

Domaine Belluard Vin de Savoie "Les Perles du Mont Blanc" Brut NV Gringet 750mL 12 SM 537697
Domaine Belluard Vin de Savoie "Les Alpes" 2014 Gringet 750mL 12* SM 565950
Domaine Dupasquier
David Dupasquier is a fifth generation winemaker at this ultra-traditional domaine. He and his sister Veronique run the domaine, but their Father Noel
is still very much involved in the vineyards and in the cellar. The vineyards are located in a southwestern lobe of the Savoie close to the Rhne Valley
in the town of Aimavigne, home to the incredibly steep "Marestel" cru, the most prestigious vineyard in the area. The vines benefit from steep, sun-
drenched slopes, primarily limestone soil, and the cooling effects of Lake Bourget. David works these vineyards with a tractor and by hand the
Marestel vines entirely by hand, as it is too steep to work with a tractor. Plowing is done once per year for every other row as David believes that the
biodiversity this leaves in the vineyard is critical for the quality of wines. Harvest is by hand and clusters are hand selected. The word traditional
invariably gets used when Dupasquiers wines come up in conversation. There are many reasons for this, one being that the wines see quite a long
period of aging in old, neutral barrel and in bottle before release. In other regions, this type of regimen might not be so unusual, but it certainly is in
the Savoie, where the typical wine is fermented with added yeast and vinified quickly in stainless steel. This brings us to another aspect of the
Dupasquiers traditionalism: all the wines are fermented with native yeast, and even in the coldest years, they dont inoculate. The style of these
wines absolutely reflects the place, as well as the vineyard and cellar work. Theres a warmth and ripeness to the wines that calls the Rhne Valley to
mind, yet with freshness, acidity, and cut reminiscent of the Savoie.

Domaine Dupasquier Savoie Ros 2013 Gamay/Pinot Noir 750mL 12 SM 577039
Domaine Dupasquier Roussette de Savoie 2012 Altesse 750mL 12 SM 576939
Les Vignes de Paradis (Dominique Lucas)

Dominique Lucas has chosen what many would deem a quixotic pursuit: to make Chasselas in the Savoie that stands with the best white wines of
France. Despite the grape's lowly reputation, Dominique has been planting the grape (along with a little bit of Savagnin) on serious terroirs overlooking
Lac Lman (Lake Geneva) and farming them biodynamically since day one. Part of a 5th generation winemaking family from Burgundy, Dominique
made the somewhat crazy decision to leave home in 2008 and farm 7.5ha in the Haut-Savoie. Why? He didnt like the watchful gaze of his neighbors
in Burgundy, he didnt like their chemicals in his vineyards, and he did not like working within the confines of the Burgundy appellation system. To this
day, he still doesnt like to make wine to fit anyones standards but his own (and perhaps those of his buddy Dominique Belluard, with whom he
exchanges many ideas). So far, the results have been eye-opening. He also makes a small amount of Burgundy from 2.5ha of vines on his familys
old estate near Pommard. These are all wines of great energy, and we expect big things from him in the future as his vineyards come into maturity.

Les Vignes de Paradis Vin de Savoie "Quintessence" 2014 Chasselas 750mL 12 SM 558812

October 2017 8
Nicolas Gonin
Located between Lyon and Grenoble, the Isre 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 'cpages 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 Mcle 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 Isre-Balmes Dauphinoises Ros 2016 Mondeuse 750mL 12 MFW 582377
Nicolas Gonin IGP Isre-Balmes Dauphinoises Ros 2016 Mondeuse 1.5L 3 MFW 585966
Nicolas Gonin "Blanc Classique" IGP Isre-Balmes Dauphinoises 2015 Viognier/Altesse/Chard/++ 750mL 12 MFW 534070
Nicolas Gonin Altesse IGP Isere-Balmes Dauphinoises 2014 Altesse 750mL 12 MFW 555622
Nicolas Gonin Mondeuse IGP Isere-Balmes Dauphinoises 2014 Mondeuse 750mL 12 MFW 555622
Nicolas Gonin Persan IGP Isere-Balmes Dauphinoises 2014 Persan 750mL 12 MFW 567186
Nicolas Gonin Verdesse IGP Isere-Balmes Dauphinoises 2015 Verdesse 750mL 12 MFW 560534
Rhone Valley North

Benot Roseau
Although Benot grew up in the Northern Rhne 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 Cteau de Tupin in Cte-Rtie and around
his family's home in Plussin, Benot 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 Rhne wines of the past.

Benot Roseau "Syrah de Rosette" IGP Collines Rhodaniennes 2013 Syrah 750mL 12 MFW 537401
Benot Roseau "Autour du Pigeonnier" IGP Collines Rhodaniennes 2014 Roussane/Chardonnay 750mL 12 MFW 565570
Benot Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 750mL 12 MFW 579559
Benot Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 1.5L 6 MFW 579560
Benot Roseau Saint-Pray 2013 Marsanne 750mL 6 MFW 570477
Benot Roseau Saint-Joseph Blanc 2013 Marsanne 750mL 6 MFW 580602
Benot Roseau Saint-Joseph "Cuve Patagone" 2014 Syrah 750mL 12* MFW 567071
Benot Roseau Saint-Joseph "Cuve Patagone" 2011 Syrah 1.5L 6* MFW 557339
Benot Roseau Condrieu "Le Riollement" 2015 Viognier 750mL 6 MFW 562023
Rhone Valley South

Chteau Fontvert
Chteau 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, Jrme 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.

Chteau Fontvert Luberon "Le Roucas" Ros 2016 Grenache/Syrah/Mourvdre 750mL 12 MFW
Chteau Fontvert Luberon "Les Restanques" Ros 2016 Grenache/Cinsault/Syrah 750mL 12 MFW 556819
Chteau Fontvert Luberon "Les Restanques" Blanc 2016 Vermentino/Grenache Blanc 750mL 12 MFW 556817
Domaine du Chapitre
Frdric Dorthe runs his family's 20ha of vineyards located on the right bank of the Rhne River in the picturesque town of Saint-Marcel d'Ardche.
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 Rhne 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 Ctes du Rhne Ros 2016 Grenache/Clairette Rose/++ 750mL 12 MFW 580528
Domaine du Chapitre Ctes du Rhne Ros 2016 Grenache/Clairette Rose/++ 1.5L 6 MFW 580529
Domaine du Chapitre "Mon Bon Plaisir" IGP Coteaux de l'Ardche 2015 Grenache/Cinsault/Syrah 750mL 12 MFW 569533
Domaine du Chapitre "Exsultate" VdF 2016 Roussane/Muscat 750mL 12 MFW 569626
Domaine du Chapitre Ctes du Rhne "N 7" 2016 Grenache/Syrah/Counoise 750mL 12 MFW 541657

October 2017 9
Domaine du Trapadis
The history of Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durands 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 2014 Grenache/Carignan/Syrah/+ 750mL 12 MFW 553341
Domaine du Trapadis Rasteau "Les Adrs" 2014 Grenache/Carignan/++ 750mL 12* MFW 553342
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2013 Grenache/Carignan 500mL 6* MFW 553343
Martin Texier (Domaine de l'Amandier)

Martin Texier (you may have heard of his father, Eric, the now famous Northern Rhne natural wine producer) began making wine in 2014 after a
previous life studying Economics. After leaving university, he ventured into music (he is an accomplished DJ) and also spent time in New York City
learning about the wine trade here (he held internships at both Uva Wines in Brooklyn and Flatiron Wines in Manhattan, as well as the greatest record
store in the world, A1 Records). It was after this that he realized that his calling was to follow in his fathers footsteps and return to the vines. He now
has 5ha in and around Saint-Julien-en-Saint-Alban, planted to classic Rhne varieties, both red and white. There are many different soil types here:
clay, limestone, gneiss, schist, and granite, making for a wide range of different styles of wine to be made. Martins passion is to revive the local
traditions of working the natural way, both in the vines and in the cellar (native yeast fermentations, low/no sulfur). The results he has been getting
this early in his career are a clear testament to his skills.

La Boutanche VdF Cinsault 2016 Cinsault 1L 12 SM 585085
Domaine de l'Amandier Ctes du Rhne-Brzme 2016 Syrah 750mL 12 SM 586974
Langeudoc
Le Clos des Jarres
Les Clos de Jarres is an ambitious new domaine in Minervois started by the young Vivien Hemelsdael. Viviens 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 Viviens hard work paying off.

Le Clos des Jarres Minervois "Abrensis" 2014 Grenache/Carignan/Syrah 750mL 12 MFW 582782
Le Clos des Jarres Minervois "EnVie" 2014 Carignan/Grenache/Syrah 750mL 12 MFW 582783
Mas Foulaquier
Winemaker Pierre Jquier, 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 Tonillires". The vines are certified organic, and since 2007, are also certified
biodynamic by Demeter. In the cellar, the wines all are raised in Foulaquiers signature, low-intervention style native yeasts, no filtering, and minimal
sulfur added only at bottling.

Mas Foulaquier "Violetta" IGP Saint-Guilhem-le-Dsert 2015 Grenache/Carignan/Syrah/+ 750mL 12 MFW 584354
Mas Foulaquier Pic Saint-Loup "L'Orphe" 2015 Grenache/Syrah 750mL 12 MFW 572773
Mas Foulaquier Pic Saint-Loup "Les Tonillires" 2015 Carignan/Grenache/Syrah 750mL 12 MFW 572774
Mas Foulaquier Pic Saint-Loup "Les Calades" 2013 Syrah/Grenache 750mL 12* MFW 572775
Mas Foulaquier Pic Saint-Loup "Gran' Tonillires" 2013 Carignan/Grenache/Syrah 750mL 6 MFW 572776
Mas Foulaquier Pic Saint-Loup "Gran' Tonillires" 2010 Carignan/Grenache/Syrah 1.5L 6* MFW 584328

October 2017 10
Bordeaux Cotes de Bourg
Chteau La Grolet
Jean-Luc and Catherine Hubert are the fifth generation in Catherine's family to own and operate Chteau Peybonhomme-Les Tours in the Ctes de
Blaye. In 1997, they were able to add to their holdings by purchasing Chteau La Grolet in the Ctes 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.

Chteau La Grolet "Cuve Sans Sulfites Ajouts" 2015 Merlot/Cabernet Franc 750mL 12 MFW 586805
Chteau La Grolet 2015 Merlot/CS/CF/Malbec 750mL 12 MFW 537403
Chteau La Grolet "Cuve Jeanne" 2014 Merlot/Cabernet Sauvignon 750mL 12* MFW 577227
Bordeaux Ctes de Blaye

Chteau Peybonhomme-Les Tours
Jean-Luc and Catherine Hubert are the fifth generation in Catherine's family to own and operate Chteau 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.

Chteau Peybonhomme-Les Tours "Le Blanc Bonhomme" 2016 Sauvignon Blanc/Smillon 750mL 12 MFW 582813
Chteau Peybonhomme-Les Tours "Quintessence de Peybonhomme" 2012 Merlot/Malbec 750mL 12 MFW 568952
Southwest
Chteau La Colombire
Diane and Philippe Cauvin run Chteau La Colombire 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 Ngrette 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 pt-nat ros from Ngrette!

Chteau La Colombire Fronton "Vinum" 2014 Negrette 750mL 12 MFW 568450
Chteau La Colombire "Les Jacquaires" VdF Blanc 2015 Mauzac/Len de l'El 750mL 12 MFW 568461
Chteau La Colombire Fronton Ros "Columbulle" (Pt-Nat) 2015 Negrette 750mL 12 MFW 572840
Chteau La Colombire "Le Grand B." VdF Blanc 2014 Bouysselet 750mL 12 MFW 572861
Domaine Sailles
Domaine Sailles is one of the pioneers of organic viticulture in the Ctes de Gascogne region of Southwest France. A family-owned estate since
1961, Sailles is now run by Jean Labrenne, 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 Tnarze, 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 Lefvre, 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 Sailles "Cubik" IGP Ctes de Gascogne 2014 Merlot/Cabernet Sauvignon 750mL 12 MFW 558013
Domaine Sailles "Presto" IGP Ctes de Gascogne 2016 Sauv Blanc/Sauvignon Gris 750mL 12 MFW 558008

October 2017 11
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 Ctes 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 Ctes du Marmandais "Le vin est une fte" 2015 Abouriou/Cab Franc/Merlot 750mL 12 MFW 582799
Elian Da Ros Ctes du Marmandais "Le vin est une fte" 2014 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 546255
Elian Da Ros Ctes du Marmandais "Outre Rouge" 2014 Abouriou/Malbec/CF/Syrah 750mL 12 MFW 570449
Elian Da Ros Ctes du Marmandais Abouriou 2015 Abouriou/Merlot 750mL 12 MFW 582810
Elian Da Ros Ctes du Marmandais "Le vignoble d'lian" 2014 Cab Franc/Merlot/Syrah 750mL 12* MFW 582811
Elian Da Ros Ctes du Marmandais "Chante Coucou" 2013 Merlot/CS/Malbec/Syrah 750mL 12* MFW 570424
Elian Da Ros Ctes du Marmandais "Chante Coucou" 2011 Merlot/CS/Malbec/Syrah 1.5L 6* MFW 570425
Elian Da Ros Ctes du Marmandais "Coucou Blanc" 2013 Sauv Blanc/Smillon/++ 750mL 12* MFW 581601
Elian Da Ros Ctes du Marmandais "Clos Baquey" 2011 CF/Merlot/Abouriou/CS 750mL 12* MFW 570444
Elian Da Ros Ctes du Marmandais "Clos Baquey" 2012 CF/Merlot/Abouriou/CS 750mL 6 MFW 582896
Guirardel
After working as engineers in the semiconductor industry for over 15 years, Franoise 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 Franoises father was ready to retire from a life
working in the vineyards around the familys home in Juranon, Franoise 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 Franoise 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. Franoise 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 Pyrnes.
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 Juranons past that is sadly becoming more and more rare.

Guirardel Juranon "Bi Bro" 2011 Petit/Gros Manseng 750mL 12 MFW 581640
Guirardel Juranon "Sec d Prat" 2012 Petit/Gros Manseng 750mL 12* MFW 581639
Guirardel "Bi d Casau" VdF 2012 Petit/Gros Manseng 750mL 12* MFW 581524
Guirardel "Bullanson" VdF 2013 Petit/Gros Manseng 750mL 12* MFW 582751
Guirardel "Le Sec" VdF 2014 Petit/Gros Manseng 750mL 12* MFW 581523
Guirardel Juranon "Marrote" 2012 Petit Manseng 750mL 12* MFW 581526
Corsica
Clos Marfisi
If you arent familiar with Corsica, the main event is Patrimonio. This AOP covers 400ha, with half of them being owned by the two largest producers,
and the other half split up amongst thirty smaller growers. If you havent already guessed, Clos Marfisi is part of the latter. Brother and sister Mathieu
and Julie Marfisi are the fifth generation at the helm of this estate, having taken over from their father, Touissant, when Julie returned in 2001, and her
brother in 2012, from having careers elsewhere in France. Clos Marfisis vineyards (which Touissant planted about 40-50 years ago) rise up from the
Mediterranean with southern and western exposures on steep slopes that are practically white with large chunks of broken up limestone. Equally
impressive is the fact that they never gave into outside pressure and the entirety of the estate is planted to local varieties; you wont find any Grenache
here. Their father is still very active in the vineyards and is the main reason that the estate has also never been touched by pesticides or herbicides
(they will be certified organic by the 2018 vintage). Vestiges of the old guard remain in the cellar as well where native yeasts have always been used
for fermentations, and sulfur levels are kept to a minimum. Their commitment to honoring the past while shaping their own future is incredibly exciting
to us, and after years of not paying attention to Corsica, finding out what it really has to offer couldnt make us happier.

Clos Marfisi Patrimonio Rouge "Gritole" 2015 Nielluccio 750mL 12* SM 584272

October 2017 12
Germany
Mosel
Hild
Youve probably never heard of the upper Mosel". I really hadnt 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 Europes
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, its important to understand Elbling is something of a religion. Its 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 2015 Elbling 750mL 12 VB 558364
Hild Mosel Elbling Sekt Brut NV Elbling 750mL 12 VB 547358
Julian Haart
Although Julian has the resume most people can only dream of (he has studied with Egon Muller, Klaus Peter Keller and Werner Schonleber; 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 Goldtrpchen
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" 2016 Riesling 750mL 12 VB 566071
Stein
While Ulli Steins 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 regions 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" 2015 Riesling 750mL 12 VB 584212
Stein Mosel Riesling Trocken "Blue Slate" 2015 Riesling 750mL 12 VB 537941
Weiser-Knstler
Konstantin Weiser and Alexandra Knstler 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-Knstler makes wines exceptional Prdikat 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-Knstler Mosel Riesling Feinherb 2016 Riesling 750mL 12 VB 581814

October 2017 13
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 Talchen (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 dont
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 Trocken 2016 Riesling 750mL 12 MFW 584448
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett 2016 Riesling 750mL 12 MFW 536650
Hofgut Falkenstein Niedermenniger Herrenberg Kabinett Feinherb 2016 Riesling 750mL 12 MFW 536650
Hofgut Falkenstein Krettnacher Altenberg Sptlese Trocken 2016 Riesling 750mL 12 MFW 548919
Hofgut Falkenstein Niedermenniger Herrenberg Weiburgunder 2016 Weiburgunder 750mL 12 MFW 558909
Hofgut Falkenstein Niedermenniger Sonnenberg Sptlese Trocken 2016 Riesling 750mL 12 MFW 548919
Hofgut Falkenstein Niedermenniger Herrenberg Sptlese Feinherb (3) 2016 Riesling 750mL 12 MFW 584449
Hofgut Falkenstein Niedermenniger Herrenberg Sptlese Feinherb (11) 2016 Riesling 1.5L 6 MFW 584439
Hofgut Falkenstein Niedermenniger Sonnenberg "Red Wine" Trocken 2015 Sptburgunder 750mL 12 MFW 584447
Hofgut Falkenstein Krettnacher Euchariusberg Kabinett "Alte Reben" 2016 Riesling 750mL 12 MFW 558906
Hofgut Falkenstein Krettnacher Euchariusberg Sptlese (6) 2016 Riesling 750mL 12 MFW 558906
Hofgut Falkenstein Krettnacher Euchariusberg Sptlese (14) 2016 Riesling 750mL 12 MFW 558906
Hofgut Falkenstein Krettnacher Euchariusberg Auslese 2016 Riesling 750mL 12* MFW 584453
Hofgut Falkenstein Krettnacher Ober Schfershaus Sptlese Trocken 2016 Riesling 750mL 12* MFW 584455
Hofgut Falkenstein Saar Riesling Sekt Brut 2015 Riesling 750mL 12* MFW 559165
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. Florians general style is exactly the opposite of his famous Saar neighbors Egon Mller and Hanno Zilliken.
At Lauer, the focus is on dry-tasting Rieslings as opposed to the residual sugar, Prdikat wines (Kabinett, Sptlese, Auslese) of the latter two.
Employing natural-yeast fermentations, Lauers 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. Florians 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 Florians lifes
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 shouldnt 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 Florians 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" 2016 Riesling 750mL 12 VB 566068
Peter Lauer Ayler Riesling Fa 25 Trocken 2016 Riesling 750mL 12* VB 586191
Peter Lauer Ayler Riesling Fa 6 "Senior" 2016 Riesling 750mL 12* VB 574172
Peter Lauer Ayler Riesling Fa 2 Extra Trocken 2016 Riesling 750mL 12* VB 585590
Peter Lauer Saar Riesling Fa 12 "Unterstenberg" 2016 Riesling 750mL 12* VB 585591
Peter Lauer Saar Riesling Lambertskirch Kabinett 2016 Riesling 750mL 12* VB 585750
Peter Lauer Saar Riesling Sekt Brut NV ('13) Riesling 750mL 12* VB 585594
Peter Lauer Saar Riesling Fa 9 "Kern" 2016 Riesling 750mL 12* VB 585592
Peter Lauer Saar Riesling Fa 15 "Stirn" 2016 Riesling 750mL 12* VB 585593

October 2017 14
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 doesnt 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 thats about it. They areunflaggingly honestand 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 becamecertified 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 ofwild 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 withglass 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. Prm, Keller, etc).
Then he racks the juice into the traditional barrels of the Rheingau forat least two years of barrel agebefore bottling. Even with these very long
levages, 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 aredefiantly old school. They are living fossils, the likes of which we may never see again.

J.B. Becker Wallufer Riesling Trocken 2014 Riesling 750mL 12 VB 581480
J.B. Becker Wallufer Oberberg Riesling Kabinett Halbtrocken 2015 Riesling 750mL 12* VB 584771
J.B. Becker Wallufer Walkenberg Riesling Kabinett Trocken 2015 Riesling 750mL 12* VB 584770
J.B. Becker Wallufer Walkenberg Riesling Sptlese Trocken Alte Reben 2015 Riesling 750mL 12* VB 584772
J.B. Becker Berg Bildstock Riesling Sptlese Trocken 1990 Riesling 750mL 12* VB
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 fine-ness, power for clarity, fireworks for whispers; Florian has clearly
spoken quite a bit with his friend and brother-in-law Klaus Peter Keller. These are some of the most charming and compelling Rheinhessen wines
being produced.

Seehof Rheinhessen Riesling Feinherb 2015 Riesling 750mL 12 VB 546416
Seehof Rheinhessen Riesling Trocken 2015 Riesling 750mL 12 VB 546416
Pfalz
Brand
Young brothers Daniel and Jonas Brand (both in their twenties) recently took over their familys 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. Theyre 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 pt-nat thats so popular it sells out before theyve even made it, and they make the best organic, entry-level liters of
dry Riesling and Weissburgunder youll ever find. The Nordpfalz borders the Rheinessen (their village is closer to Kellers than to anybody famous in
the Pfalz), and that airy but firm sensibility informs these bright and mineral-laden wines.

Brand Pfalz Riesling 2015 Riesling 1L 12 VB 572982
Brand Pfalz Weissburgunder 2015 Weissburgunder 1L 12 VB 572983
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 Ive 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
levage, the wine is topped off but thats about it. The wines are bottled without fining or filtering.

Vetter Franken Sylvaner 2014 Sylvaner 750mL 12 VB 561583

October 2017 15
Swabia
Baden (honorary)
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 dont care for the quality criteria for Pinots in Baden,
theyve 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 Muller-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 Muller-Thurgau "Muller" 2016 Muller-Thurgau 750mL 12 VB 562309
Enderle & Moll "Wei & Grau" 2016 Wei/Grauburgunder 750mL 12 VB 558510
Enderle & Moll Auxerrois 2015 Auxerrois 750mL 12 VB 556789
Enderle & Moll Pinot Noir "Liason" 2015 Pinot Noir 750mL 12* VB 556790
Shelter Winery
Hans-Bert Espe and Silke Wolf farm roughly 5ha in the not-so-famous region of Baden. Lets 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 weve 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, weve 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-Kunstler in the Mosel
(indeed they are all friends) except this is Pinot Noir, from Baden. You may have to remind yourself of this when youre tasting the wines.

Shelter Winery Baden Pinot Noir "Lovely Lilly" 2014 Pinot Noir 750mL 12 VB 558512
Wrttemberg
Weingut Beurer
Beurer is our newest import from Wrttemberg, but down there, he's not exactly the new kid in town. He's been working the slopes above the
village of Stetten since 1997, focusing on making terroir designated Riesling very early on. Being able to work the same grape on a variety of soils
has made it possible for Jochen to come up with an impressive range of wines. They are certainly unusual as far as dry Riesling goes nowadays;
there is not a trace of the severity of slate-grown, dry German Riesling, nor of the overt, exotic nature of ripeness found in Rheinhessen or
Wachau, nor the size of typical Alsatian Rieslings with this much flavor. In fact they are unusual for any Riesling I am aware of because the
expression of dirt they convey reminds me more of Chardonnay from Jura or Chablis than anything else. All are fermented in stainless steel
(except "Junges Schwaben", his top wine, which spends time in old foudre), which, when tasted side by side, really puts into focus the differences
in terroir.

Weingut Beurer Wrttemberg Riesling Trocken 2014 Riesling 750mL 12 SM 558823
Weingut Beurer Wrttemberg Weiss Trocken 2015 Mller-Thurgau/Kerner/++ 750mL 12 SM 574291
Weingut Knau
Whereas winemaking was a hobby for earlier generations at this domain (a way of winding down after a day's work at the nearby Mercedes-Benz
factory), Andi Knau has long known he wanted to be a vigneron. After wine school and a stage in Austria where he learned how to work organically
in the vineyard and to care for the soil, Andi took over the reins at Weingut Knau in 2004, and in less than 10 years, he has developed one of the
most important and exciting estates we know of. The vineyards are worked naturally and winemaking is careful and conscientious. Natural ferments
and minimal sulfur are the norm throughout the range, and some cuves see no sulfur at all. Andi, who is in his early 30s, runs a tight ship, making
wine from over a hundred different plots in Strmpfelbach, the village where the winery is located, and a few surrounding villages in the hills around
the river Rems. These hills are composed of different types of limestone from different eras layered on top of each other, changing with the altitude
(between 300-400m above sea level). Vineyard land here is expensive, but Andi has slowly built up the estate parcel by parcel, sometimes row by
row, selecting the best sites for his "Selection" and "Reserve" bottlings. Andi's Trollingers are light colored, even see through, amply fruited, but with
grip and tons of refreshing acidity, and the Rieslings are closer to Montmains than they are to Mosel, but that would still miss the point. To really
understand what makes these Swabian wines so special, youll have to try them.

Weingut Knau Wrttemberg Trollinger 2015 Trollinger 1L 12 SM 537135
La Boutanche Wrttemberg Riesling Trocken 2016 Riesling 1L 12 SM 582759
La Boutanche Wrttemberg Trollinger Weissharpt Ros 2016 Trollinger 1L 12 SM 581821

October 2017 16
Austria
Niedersterreich Weinviertel
Weingut Martinshof
Innovation, stubbornness and a bit of madness. This, according to Michael Martin, the young wine making dynamo of Weingut Martinshof, is the
secret to his success. The trend to buck conservative thought was started even by his great grandfather, who insisted on growing Burgundian
grapes in the 13ha of vineyards many years before they were popular in Austria. The Martin family has owned and operated the Heuriger Zum
Martin Sepp for generations and it still remains one of the most popular wine taverns of Viennas Grinzing district. As Michael took over the
winemaking in the late '80s, it was his desire to bring the Martinshof name back from quantity to quality. Food friendly is the first thought that
comes to mind when sipping any of the Martinshof wines; whether light and elegant or rich and structured, all of Michaels wines scream for food.

Weingut Martinshof Grner Veltliner "Zum Martin Sepp" 2016 Grner Veltliner 1L 12 CH 542546
Weingut Martinshof Grner Veltliner "Zum Martin Sepp" (Keg) 2015 Grner Veltliner 20L 1 CH 542547
Weingut Martinshof Zweigelt Ros "Zum Martin Sepp" 2016 Zweigelt 1L 12 CH 542545
Weingut Martinshof Zweigelt Ros "Zum Martin Sepp" (Keg) 2016 Zweigelt 20L 1 CH 542693
Weingut Martinshof Zweigelt "Zum Martin Sepp" 2015 Zweigelt 1L 12 CH 542545
Weingut Martinshof Zweigelt "Zum Martin Sepp" (Keg) 2015 Zweigelt 20L 1 CH 542693
Niederosterreich Kremstal
Weingut Mller-Grossmann
At the foot of Gttweig Mountain in the traditional winegrowing region Kremstal, the mother/daughter team of Helma and Marlies Mller-
Grossmann sustainably farm 10ha of vineyards. Focusing nearly exclusively on white wines, Mller-Grossmann lets the gravelly, loess soils do the
talking, choosing to bottle their wines by vineyard site. Everything is harvested by hand, and the same desire to express the unique characteristics
of their vineyards follows through to the cellar, where Mller-Grossman takes a traditional, hands-off approach. Helma and Marlies are even part of
an organization called "11 Frauen & Ihre Weine", a group of eleven female winemakers in Austria, banded together to support each other.

Weingut Mller-Grossmann Kremstal "Ros vom Zweigelt" 2016 Zweigelt 750mL 12 CH 582538
Weingut Mller-Grossmann Kremstal Grner Veltliner "Groer Satz" 2015 Grner Veltliner 750mL 12 CH 558591
Weingut Mller-Grossmann Kremstal Riesling "Steiner Point" 2014 Riesling 750mL 12 CH 558592
Niedersterreich Wachau
Weingut Josef Jamek
Jamek is one of the historic estates of the Wachau; along with FX Pichler, Hirtzberger and Prager, they were the force behind the group known as
the Vinea Wachau, which demanded the highest quality of the region and created the language we use to talk about the great wines of the Wachau
today (Smaragd for the most powerful of the wines, Federspiel for the more delicate, etc.). Jamek was, without a doubt, at the forefront of this
renaissance, and it should not come as a surprise: Jamek has some of the most coveted vineyards in the Wachau, including the terraced titans of
Klaus and Achleiten. Harvested by hand and fermented in stainless before aging in large, old barrels, these are very "grown-up" kinds of wines;
solid, durable, and authoritative, they are sometimes hard to read just because they arent sheet-metal brilliant. But with age, the wines truly shine.

Weingut Josef Jamek Wachau Grner Veltliner "Ried Achleiten" 2014 Grner Veltliner 750mL 6 CH 561369
Weingut Josef Jamek Wachau Riesling "Ried Klaus" Federspiel 2015 Riesling 750mL 6 CH 561370
Wien
Jutta Ambrositsch
Jutta was a graphic designer at a large advertising agency in Vienna, but after a number of years she could no longer stand the daily grind of being
stuck behind a computer. Not too many young, up-and-comers are flocking to Vienna to make wine, so the old-guard welcomed her with open
arms. Her mentor, Fritz Wieninger, even donated a vineyard to her on the prestigious hill of Nussberg. Since her first vintage in 2002, Ambrositsch
has been slowly acquiring some exceptional plots of Viennas oldest, most diverse Gemischter Satz vineyards, and now farms just about 3ha. A
dedicated vegan, Ambrositsch farms biodynamically and embraces a low-sulfur, minimalist winemaking regimen, choosing to do all the work by
herself (she brings in a team of harvesters, but thats it).

Jutta Ambrositsch Wien "Ein Liter Wien" 2015 Gemischter Satz Blend 1L 6 CH 576704
Jutta Ambrositsch Wien Ros "Rosa Ambrositsch" 2015 Zweigelt 750mL 6 CH 558590
Jutta Ambrositsch Niederosterreich "Himmelfahrt" (Thermenregion) 2015 Neuburger/Veltliner/++ 750mL 6 CH 576703
Jutta Ambrositsch Wiener Gemischter Satz "Satellit" 2015 Gemischter Satz Blend 750mL 6 CH 571946
Jutta Ambrositsch Wiener Gemischter Satz "Glockenturm" 2014 Gemischter Satz Blend 750mL 6 CH 571947
Jutta Ambrositsch Wiener Gemischter Satz "Sieveringer Ringelspiel" 2014 Gemischter Satz Blend 750mL 6 CH 552736

October 2017 17
Weingut Christ
The Christ family claims an unbroken 400-year history of winemaking in Austria. Its current scion is the dynamic and outspoken Rainer Christ who,
when he came of age, took over from his father as the 5th generation tending the familys 9ha of vineyards. After assuming control, Christ oversaw
the renovation of his familys winery into a spectacular expression of modern Austrian architecture. Christs inclinations toward modernity stop at
the facade, however. The cellar work remains deliberately primitiveentirely gravity fed, eschewing fining and filtration, and fermenting solely with
ambient yeastsand remains largely executed by Christ himself. Christ farms organically, and embraces some of the principles of biodynamics, in
particular, synchronizing some of his actions with the appropriate phase of the moon.

Weingut Christ Wiener Gemischter Satz 2015 Gemischter Satz Blend 750mL 12 CH 567800
Burgenland Leithaberg
Tinhof
After studying wine in Vienna, Montpelier, and a stint at the legendary Mas de Daumas-Gassac in Southern France, Erwin Tinhof has returned to
farm the 14ha of vineyards on the slopes of the Leitha Mountains that have been passed down through his family for 11 generations. Farming
organically since 2008 (certification came in 2012), Erwin carefully dry-farms the estate, which is home to vines that are up to 50 years old. There
is no use of insecticides, herbicides, or artificial fertilizers, and after hand harvesting the grapes, the wines are all made with minimal intervention
in the cellar.

Tinhof Burgenland "BioNoir" 2013 Zweigelt/Blaufrnkisch/++ 750mL 12 CH 562469
Tinhof Burgenland "Zwei" 2013 Zweigelt/Blaufrnkisch 750mL 12 CH 562469
Tinhof Burgenland Neuburger 2015 Neuburger 750mL 12 CH 562468
Tinhof Burgenland Sankt Laurent 2011 Sankt Laurent 750mL 12 CH 562470
Tinhof Burgenland Sparkling Ros NV Blaufrnkisch 750mL 12 CH 566931
Tinhof Leithaberg Weiss 2013 Neuburger/Weissburgunder 750mL 6 CH 562467
Tinhof Burgenland Sankt Laurent "Feuersteig" 2011 Sankt Laurent 750mL 6 CH 562465
Tinhof Burgenland Aperitiv NV Weiburgunder/Neuburger 500mL 8 CH 542553
Steiermark (Styria) Sdsteiermark

Rebenhof
Hartmut Aubell is farming 12.5ha of vineyards in south Styria (on the border of Slovenia) originally purchased in 1924 by Hartmut's grandfather. These
steep plots are located at an elevation of over 500m along the "Styrian Wine Road", an area considered to be amongst the best terroirs in the region.
The family had previously been renting out these vines for years, but when Hartmut inherited the property, he decided to bring all winemaking in-
house. Starting in 2008, Hartmut built all the infrastructure for the winery and cellar from scratch, and began focusing on working the soils, eventually
receiving biodynamic certification from Demeter. Hartmut previously served in the military before his foray into winemaking, which, when combined
with his experience interning in the Mosel and Loire, explains his discipline and dedication to meticulous farming and winemaking. Despite this being
a fairly young project, Hartmut is already a somewhat controversial figure in the region for his non-conventional winemaking practices, including the
the use of carbonic maceration on some whites, and experimenting with multiple barrels of different sizes and thicknesses.

Rebenhof Sdsteiermark Morillon 2012 Morillon 750mL 6 CH 558584
Rebenhof Sdsteiermark Sauvignon Blanc 2013 Sauvignon Blanc 750mL 6 CH 558585
Rebenhof Sdsteiermark "Lawrence 500/90" 2012 SB/Morillon/Rheinriesling 750mL 6 CH 561371
Rebenhof Sdsteiermark "Lawrence IZ" 2013 Sauvignon Blanc/Morillon 750mL 6 CH 561372
Italy
Valle d'Aosta
Bouquetin
Project Fuso21: regional, terroir-driven, daily drinkers, from farmers we know here in Italy from their vineyards to your table. These are like the
wines youll find in a good trattoria when traveling in Italy, made from the native varieties that the locals drink. Keeping true to vini quotidiani, we
choose deliciousness over complexity and polish. All are vinified in cement or steel, lightly or not filtered, and delicious. The project connects growers
in small towns throughout Italy to folks just like us who dont want industrial plonk for daily drinkers. This Alpine Gamay is from Italys northwest corner
in Valle dAosta, so it speaks Italian and French, but theres nothingNouveauabout Gamay in this valley: It was brought here a thousand years ago
during the reign of the Dukes of Burgundy. The vineyards sit at 650-800 meters in theAlta Vallewest of the city of Aosta. Soils are alluvial with glacial
moraine. Hand-harvested grapes are macerated for eight days and then aged for eight months, all in stainless steel. The wine has a pretty, lightly
floral nose with a palate of sour cherry and minerals. Drink it with barbecue or quaff it slightly chilledaprs-ski-hike-bike-work. Its name, Bouquetin
(boo-kuh-TAN) is after the ibex, the local mountain goat.

Bouquetin Valle d'Aoste Gamay 2016 Gamay 750mL 12 PV 576053

October 2017 18
Feudo di San Maurizio
Michel Vallet works in the small Alpine town of Sarre in the Valle dAosta 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 Italys 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" 2014 Barbera/Freisa/Ciliegiolo/++ 750mL 6 PV 551494
Feudo di San Maurizio Valle d'Aosta Petite Arvine 2015 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 Valle dAoste. The local grape variety,
Pri 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 familys vineyards and purchased a part of the original vineyards of "Cur 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 2016 Pri Blanc 750mL 12* PV 585981
Piemonte
Cascina Fornace
We drink lots of Roero wines, and were friends with quite a few producers there. But weve yet to taste wines more lithe and pure, with more of that
famed Roero 'profumato' nose, than those of Enrico Cauda. His family has farmed for generations and used to sell grapes and make wine for their
own consumption. Skip forward to 2011, and Enrico decides to start bottling wine under his own label, naming it after the old fornace, or brick kiln,
that was on the property. Enrico and his brother Manuele now farm 3ha of old-vine Arneis and Nebbiolo (50-60 years old) organically, with certification
in process. The vineyards are in the village of Santo Stefano Roero, and thus higher in altitude than most others in the Roero. Soils are classic
Roero, with a high percentage of sand. Native yeasts, super-meticulous farming, all work in the vineyard is done by hand, in part because the
vineyards are too steep for a tractor.

Cascina Fornace "Desaja" VdT Bianco 2014 Arneis 750mL 12 PV 570079
Cascina Fornace "Visc" VdT Rosso 2014 Nebbiolo 750mL 12* PV 570110
Cascina Fornace Roero 2011 Nebbiolo 750mL 12* PV 543702
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 havent started exploring this area, youre missing out on the glory of Nebbiolo
when combined with local varieties, as well as a study in the areas unique soils. Our friend Cristiano Garella, native wnderkind and former
winemaker at Tenute Sella through 2013, is one of the master-keys of the area. Hes 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, Cristianos long-time friend, and Giacomo Colomberas father, Carlo, whos been growing grapes in the area since the
early 1990s. Colombera & Garellas winery and vineyards are mostly in the Bramaterra and Coste della Sesia appellations just west of Gattinara and
Ghemme, though theyve 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 2014 Nebbiolo/Croatina/Vespolina 750mL 12 PV 549263
Colombera & Garella Coste della Sesia 2013 Nebbiolo/Croatina/Vespolina 1.5L 6 PV 580527
Colombera & Garella Bramaterra 2013 Nebbiolo/Croatina/Vespolina 750mL 12* PV 549264
Colombera & Garella Lessona 2013 Nebbiolo/Vespolina 750mL 12* PV 565828
Fuso
in small towns throughout Italy to folks just like us who dont want industrial plonk for daily drinkers. 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 Walters Barbera Monleale). Fuso Barbera isnt a private label with wine from anywhere; its 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 cuve.

Fuso Barbera di Colli Tortonesi 2014 Barbera 750mL 12 PV 558419
October 2017 19
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, hes in the vineyard, while his
Nebbiolo sits patiently in the old garagiste cellar in Gattinaras centro storico. This Nebbiolo has little color. Its 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 2013 Nebbiolo 750mL 12* PV 570078
Mauro Franchino Gattinara 2011 Nebbiolo 750mL 12* PV 570483
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 Scarpas
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 Monferrato Rosso "RossoScarpa" 2013 Dolcetto/Ruch/Freisa/++ 750mL 12 PV 566929
Scarpa Barbera d'Asti "Casa Scarpa" 2012 Barbera 750mL 12 PV 547769
Scarpa Dolcetto d'Acqui "La Selva di Moirano" 2001 Dolcetto 750mL 6 PV 574082
Scarpa Monferrato Freisa Secco "La Selva di Moirano" 1994 Freisa 750mL 6 PV 574085
Scarpa Nebbiolo d'Alba "Bric du Nota" 2012 Nebbiolo 750mL 6 PV 557459
Scarpa Brachetto Secco "La Selva di Moirano" VdT Rosso 2007 Brachetto 750mL 6 PV 560722
Scarpa Barbera d'Asti "La Bogliona" 2009 Barbera 750mL 6 PV 574083
Scarpa Vermouth Bianco NV Moscato/++ 750mL 12* PV 570988
Scarpa Vermouth di Torino NV Moscato/++ 750mL 12* PV 570989
Scarpa Monferrato Rosso Ruchet "Briccorosa" 2007 Ruch 750mL 6 PV 560723
Scarpa Monferrato Rosso Ruchet "Briccorosa" 1998 Ruch 750mL 6 PV 560723
Scarpa Barbaresco "Tettineive" 2008 Nebbiolo 750mL 6 PV 574086
Scarpa Barolo "Tettimorra" 2010 Nebbiolo 750mL 6 PV 574088
Scarpa Barolo "Tettimorra" 1999 Nebbiolo 750mL 6 PV 560724
Tenuta Monolo
Tenuta Monolo is an eccentric little Italian story. Were in the Bramaterra growing area of Alto Piemonte, an area dear to our hearts, with its wild
volcanic and marine soils, just north of Barolo at the base of the Alps. Here Nebbiolo is more harpsichord, rather than cello-Barolo in tone, with spicy
notes from the additional varieties of Vespolina and Croatina. The cantina was once part of a villa that contained over 40,000 volumes of manuscripts
and books on philosophy, classical music (especially Baroque and Renaissance), and art. Surrounded by 0.75ha of vineyards, the villa on the hill
acted as the home for the eccentric musician Umberto Gilodi, and his lifelong friend and cellar master Orlando Cremonini. Gilodi was often called the
Padre di Bramaterra for his role in creating the Bramaterra DOC in 1979. Since he was the main voice and impetus in creating the DOC, he decided
never to sell his wine so he wouldnt have a conflict of interest with the other producers in the area. Thus, we have bottles of multiple vintages, directly
from the cantina. Weve acquired the entire cellar, with vintages from 1982 to 2004, as a way to give homage to these men, and also to fill in a missing
piece of Bramaterras enological history no other winery in Bramaterra has such a large stock of back vintages. The wines differ wildly from year to
year, and they can be a bit (charmingly) rustic. They lived a simple life, all farming was organic. Gilodi was a meticulous note taker and we have his
documents that attest to not using pesticides or herbicides in a time when most in that area were. Fermentation was in large wood botti, using native
yeasts. The vineyards, and so too probably the wines, were 60% Nebbiolo, 20% Croatina, 10 Vespolina, 10% Uva Rara. These are historic wines with
lots of character and represent the first labeled Bramaterra bottles.

Tenuta Monolo Bramaterra Riserva 2004 Nebbiolo/Croatina/++ 750mL 12* PV 585963

October 2017 20
Terre Sparse
When you travel from the Piemonte region into Valle dAosta, you pass through the pre-alpine growing areas of Caluso and Carema. Unfortunately,
as you drive along the road, youll also notice many abandoned terraces. Theres now a few less, grazie to Matteo Trompetto and his farm, Terre
Sparse. Matteos given love to those abandoned terraces, and life to a small traditional farm. Theres much work to be done and Terre Sparse is an
ambitious undertaking. Its an area we dont usually see many new wine producers popping up, let alone ones with working farms. And thats 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. Matteos 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" VdT Bianco 2015 Erbaluce 750mL 12 PV 570484
Terre Sparse "Rarissima" VdT Rosato 2016 Uva Rara 750mL 12 PV 584268
Umberto Fracassi
Umberto Fracassis 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 Fracassis 2ha Barolo monopole cru, Mantoetto. This area is also known as Italys capital of snail production.
Umberto also produces some white Favorita (Vermentino) thats a good way to start a meal, as the Barolo is opening up in the decanter.

Umberto Fracassi Barolo "Mantoetto" 2012 Nebbiolo 750mL 12* PV 587327
Vigneti Massa
Its hard not to get worked up about Walter Massas wines. He had a vision for a variety nobody wanted (Timorasso), worked in obscurity for years,
rescued the grape, and doesnt 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 its
white to boot). Its 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" 2016 Freisa/Barbera 750mL 12 PV 543093
Vigneti Massa "Terra: Petit Derthona" VdT Bianco 2015 Timorasso 750mL 12 PV 576055
Vigneti Massa Colli Tortonesi Timorasso "Derthona" 2015 Timorasso 750mL 12* PV 545082
Vigneti Massa Colli Tortonesi Barbera "Monleale" 2010 Barbera 750mL 12* PV 538061
Vigneti Massa Colli Tortonesi Croatina "Pertichetta" 2010 Croatina 750mL 12* PV 538062
Vigneti Massa Colli Tortonesi Freisa "l'Avvelenata" 2010 Freisa 750mL 12* PV 538064
Lombardia
C del Vnt
C del Vnt, home of the wind, is the name of the winery and an apt description of it. Just North of Brescia, in the hills of Campiani di Cellatica, a
sunny southern exposition warms 6ha of vineyards, which are then cooled by the wind thats always blowing here. An altitude of 300-400m and
mainly chalky soils chisel the fruit. In the last few years, as the wines have become more refined and acid-driven, the Franciacorta consortium has
started rejecting them. Well, for Franciacorta lovers, maybe that would be a problem. For us, its encouraging. Antonio Tornincasa and Flavio Faliva
are obsessive naturalistas in an area thats known not to be too friendly to organic wines. The wines have an edgy acidity and a precision that
reflects their exhaustive work in analyzing soil structure and composition in their 13 parcels, each of which is vinified separately. Pas Oper refers to
the use of the same wine (instead of sugar) for secondary fermentation, and there are no other additives whatsoever. These are not cheap, but I truly
dont know of any sparkling wines that are more stunning and pure than these in all of Italy.

C del Vnt "Revolution" Vino Spumante Brut Pas Oper 2012 Chardonnay/Pinot Noir 750mL 6 PV 574567

October 2017 21
Trentino
Castel Noarna
Marco Zani is making wine in the Dolomites from a small, 7ha vineyard surrounding a Medieval castle in the Vallagarina valley in Trentino. In
existence since the 11th century, this castle was once home to the infamous witch trials of Nogaredo. Marco's father initially bought the property but,
like most growers in the village, he would sell each year's crop to the local cooperative. Unlike his father, Marco knew from an early age that he
wanted to make wine, and since 1989, he has fanatically been tending the vineyards and making the wine from this unique property. After spending
years revitalizing the vineyard, Marco finally achieved organic certification in 2008. The vines are at an altitude of 350m on an eastern slope
composed mostly of limestone but charged with quartz, basalt, and slate. The terroir of this special place, combined with the warm 'Ora' breeze in the
summer and Marco's careful winemaking, makes for wines that are textured, long, and complex, yet still refreshing and highly drinkable. All are
fermented with native yeast in a variety of stainless steel and old oak vessels, with the only addition being a minimal dose of sulfur before bottling.

Castel Noarna Nosiola IGP Vigneti delle Dolomiti 2012 Nosiola 750mL 12 SM 546677
Castel Noarna "Mercuria" IGP Vigneti delle Dolomoti Rosso 2012 Cabernet Sauvignon/Merlot 750mL 12* SM 585072
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 2016 Pinot Grigio 750mL 12 MFW 538942
Bella Vita Pinot Grigio IGP Veneto 2016 Pinot Grigio 1.5L 6 MFW 538943
Corte Sant'Alda
Corte SantAldas owner, Marina Camerani, is a bit of an outsider in Valpolicella. She took over her family farm in 1985 and immediately began the
conversion to certified organic. Not long after, she began working biodynamically, and the vineyards are now certified by Demeter. She and her
partner, Cesar, work 21ha of vineyards at 400m elevation on red and white limestone (Scala Rossa Veneta and Biancone) in the upper reaches of
the Val di Mezzane. Their aim is to produce toothsome bottlings of Soave and Valpolicella, but also fresh and savory versions of Ripasso, Amarone,
and Recioto. Marinella is a force of nature; as serious as she is about her vineyards and wines (and the cherry jam that she cans), shes also full of
wit, a straight shooter about natural wines, and not afraid of holding court with the best of the armchair prophets and naysayers in her area and
beyond. She once told a group of wine professionals visiting her that she uses a "technology" called the sorting table, since many in the area, she
explained, sorting table or not, sell out. Thankfully, she hasnt.

Corte Sant'Alda Soave 2015 Garganega/Trebbiano/++ 750mL 12 PV 556849
Corte Sant'Alda Valpolicella "Ca' Fiui" 2015 Corvina/Rondinella/Molinara 750mL 12 PV 555698
Corte Sant'Alda Valpolicella Ripasso Superiore "Campi Magri" 2013 Corvina Grossa/Corvina/++ 750mL 6 PV 566678
Corte Sant'Alda Amarone della Valpolicella 2011 Corvina Grossa/Corvina/++ 750mL 6 PV 555677
Corte Sant'Alda Recioto della Valpolicella 2013 Corvina Grossa/Rondinella 500mL 6 PV 566679
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 thats all their own:
estate fruit, pre-Dolomite, grower Prosecco. We call it Prosecco for non-Prosecco lovers (a category that includes us). It didnt 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 "Os" Vino Spumante Ros Brut NV Glera/Marzemino 750mL 12 PV 541903
Le Vigne di Alice "Tajad" Vino Spumante Brut NV Boschera/Verdiso/Glera 750mL 12 PV 543769
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "Doro Nature" 2016 Glera 750mL 12 PV 541904
Le Vigne di Alice Conegliano Valdobbiadene Prosecco "A Fondo" 2014 Glera 750mL 12 PV 558504
Le Vigne di Alice "P.S." Vino Spumante Brut 2012 Glera 750mL 6 PV 570482
Le Vigne di Alice Conegliano Valdobbiadene Prosecco ".g" Brut 2010 Glera 750mL 6 PV 541905
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
October 2017 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 "Runcu Brjau" VdT Rosso 2016 Rossese/Ormeasco/++ 750mL 12 PV 559943
Vio Riviera Ligure di Ponente Pigato 2016 Pigato 750mL 12* PV 559944
Emilia-Romagna
Denny Bini (Podere Cipolla)
In case you hadnt noticed, Emila, 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 Fuso21 Lambrusco dellEmilia (a.k.a. The Party Label) from fruit purchased from
the practicing organic vineyards of family and friends.

Denny Bini (Podere Cipolla) Lambrusco dell'Emilia NV Lambrusco 750mL 12 PV 556607
Denny Bini (Podere Cipolla) "Levante 90" IGP Malvasia dell'Emilia NV Malvasia/Spergola/Moscato 750mL 12 PV 553340
Denny Bini (Podere Cipolla) "Ponente 270" IGP Lambrusco dell'Emilia NV Lambrusco/Malbo Gentile 750mL 12 PV 556989
Denny Bini (Podere Cipolla) "Rosa dei Venti" IGP Lambrusco Rosato NV Lambrusco/Malbo Gentile 750mL 12 PV 556990
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, youll notice that Mircos wines use an Emilia IGP designation for what should be Romagna IGP if only it existed. Nevertheless, its
a place with lots of local color, theres 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 "St e Mz" IGP Fortanta dell'Emilia Rosato 2015 Fortana 750mL 12 PV 570487
Mariotti "Smarazen" IGP Bianco dell'Emilia 2015 Trebbiano/Malvasia Candia 750mL 12 PV 570486
Toscana
Brusco
in small towns throughout Italy to folks just like us who dont want industrial plonk for daily drinkers. 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, Villa del Cigliano, from estate fruit. Fermentation in stainless steel tanks with native yeast (and whole cluster with some carbonic
maceration). Aging in enormous, old-school cement tanks.

Brusco IGP Toscana Rosso 2013 Sangiovese 750mL 12 PV 561659

October 2017 23
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 dont have a manufacturers name since they were made by local artisans over 100 years ago. Lamole is a
special area and there are few wines I wouldnt want to drink there. But, I have to put an extra wink in for Le Masse. Maybe its just me and a perverse
desire to swallow Sangiovese-lightning and live to tell about it.

Le Masse di Lamole "I Cortacci" IGP Alta Valle della Greve (BiB) 2015 Sangiovese/Trebbiano/++ 3L 3 PV 568252
Le Masse di Lamole Chianti Clasico 2015 Sangiovese/Canaiolo/++ 750mL 12* PV 562356
Podere Castellinuzza
Lamole is a ragged valley of terraced vineyards, woods, and a sleepy hamlet of 35 inhabitants. Its often called 'il tetto del Chianti', the rooftop of
Chianti, for its altitude and position. The vineyards of Podere Castellinuzza are located at 550m, just below the hamlet of Lamole proper. Owner Paolo
Coccia was a 'mezzadro', a sharecropper, before his father, Gino, bought the property in 1961. Here, the centenarian bush-vines a few reaching
almost 150 years old are grown on native rootstocks. Vines this old are rarely seen in Italy, let alone Chianti. The principal reason the vines have
survived phylloxera and continue to thrive today is due to the local soil called 'Macigno del Chianti', which is compressed sandstone with traces of
silicon. Paolos daughter Serena follows the wines in the cantina when shes not helping her father in the vineyard. A natural and slow native yeast
fermentation takes place in large glass-lined cement containers. There is minimal intervention at all stages and no rush; the wine is released when its
ready. These are unadulterated, adult wines with structure built from acidity more than tannins. If youve become a disenchanted Chianti naysayer
over the years, Sangiovese grown in Lamoles high-altitude terroir may intrigue you enough to fall in love all over again. Taut fruit, complex minerality,
and that classic leaping profumato Lamole nose of orange zest and graphite its a racy Chianti.

Podere Castellinuzza IGP Toscana Rosso 2014 Sangiovese/Malvasia/++ 750mL 12 PV 559252
Podere Castellinuzza Chianti Classico 2013 Sangiovese/Canaiolo 750mL 12* PV 559253
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
whos fixated on a preservation project (recupero) of Maremmas abandoned vineyards and varieties. The Maremma area lies mostly along the
Tuscan coast. Its 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. Christophs makeshift cellar was a Super Alimentari (corner grocery store) in the
1970s. Its 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" VdT Bianco (Orange) 2014 Ansonica/Francesino/++ 750mL 12 PV 568253
Ranchelle "Millocchio" VdT Rosso 2014 Alicante/Ciliegiolo/++ 750mL 12 PV 568254
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 youd usually find in Chianti Classicos. All this means that the wine works really well
for all those dishes that arent heavy but arent 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 2015 Sangiovese 750mL 12 PV 538069
Sorrelle Palazzi Chianti Colline Pisane "Podere Il Ceno" 2015 Sangiovese/Canaiolo/++ 750mL 12 PV 585968

October 2017 24
Val delle Corti
We went searching high and higher for a Chianti with extreme 'bevibilit' (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; its 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. Robertos 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 "Il Campino" VdT Rosso 2014 Sangiovese 750mL 12 PV 567189
Val delle Corti Chianti Classico 2014 Sangiovese/Canaiolo 750mL 12* PV 567187
Val delle Corti Chianti Classico Riserva 2013 Sangiovese 750mL 6 PV 567188
Umbria
Marco Merli
Marco is a naturalista in Umbria, just outside of Perugia, in a town called the House of the Devil (Casa del Diavolo). He has taken over various high-
altitude vineyards around him that have a mix of native grapes such as Grechetto, Malvasia, Verdicchio, Moscato, Trebbiano, and Sangiovese. His
cellar is filled with re-conditioned small cement tanks the kinds that farmers would use for home production except Marco has dozens of them, so
he can follow each parcel per tank up to bottling. The wines are a bit of eco-chic rustic, with punchy acidity and just a touch of fruit. A great addition to
the portfolio from a region in which its not easy to find something that really shines.

Marco Merli "Zero di Babo" VdT Bianco 2015 Trebbiano/Grechetto/++ 750mL 12 PV 576054
Marco Merli "Janus" IGP Umbria Rosso 2013 Sangiovese 750mL 6 PV 576057
Marco Merli "Tristo" VdT Rosso 2015 Sangiovese/Merlot 750mL 6 PV 576056
Marche
Le Salse
wines youll find in a good trattoria when traveling in Italy, made from the native varieties that the locals drink. Keeping true tovini quotidiani, we
in small towns throughout Italy to folks just like us who dont want industrial plonk for daily drinkers.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. Its 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 450 meters.

Le Salse Verdicchio di Matelica 2015 Verdicchio 750mL 12 PV 538052
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 fitsin 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 2015 Montepulciano 750mL 12 MFW 538944
Bella Vita Montepulciano d'Abruzzo 2014 Montepulciano 1.5L 6 MFW 538945

October 2017 25
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 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, its 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 Emidios first vintage
in 1964. When they receive an order for an older vintage, Emidios 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
familys 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 2012 Trebbiano 750mL 6* PV 575843
Emidio Pepe Montepulciano d'Abruzzo 2008 Montepulciano 750mL 6* PV 575844
Emidio Pepe Montepulciano d'Abruzzo 2003 Montepulciano 1.5L 1 PV 575847
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 Vendittis 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 Sannio Rosso 2014 "Montepulciano"/Olivella/++ 750mL 12 PV 557773
Antica Masseria Venditti Falanghina del Sannio "Assenza" 2014 Falanghina 750mL 12* PV 560079
Le Ormere
Le Ormere produces one cru bottling of Greco di Tufo from the Santa Paolina area. If you too think that Greco di Tufo shouldn't be playing second
fiddle to Fiano, then this is one to check out. Founded in 2012 by childhood friends Fiore Cecere and Carmine Iannaccone, Le Ormere works from a
single 1.5ha vineyard at 550m elevation that Carmine's family had long made wine from for their personal consumption. Today, the vines are 20 years
old and in the process of attaining the organic certification. Everything is hand harvested and fermented with native yeasts in stainless steel without
any additives and only a minimal addition of sulfur at bottling. More information coming soon.

Le Ormere Greco di Tufo 2015 Greco 750mL 12* PV 581126
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 grandfathers 'masseria'
(farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). Its one of Taurasis highest altitude
growing areas, with a soil thats layered with sand, limestone and Vesuvius pumice; its also the dwelling of Luigis 80+ year old vine-trees. Theres no
enologist and no agronomist, Luigi works here in relative solitude. Maybe thats why theres such an affinity between him and the wines. Strangely
enough, Luigi wasnt 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 Luigis 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 didnt 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. Luigis 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" 2014 Aglianico 750mL 12* PV 581148
Luigi Tecce Taurasi "Poliphemo" 2012 Aglianico 750mL 12* PV 581149

October 2017 26
Pierluigi Zampaglione
Pierluigi Zampagliones 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 2012 Fiano 750mL 12* PV 556820
Calabria
Casa Comerci
This family estate is located in the tip of the toe of Calabria in Italys deep south. Domenico Silipo and his sons carry on the work of Rosina Comerci,
matriarch of the family in the first half of the 1900s. If you havent explored Calabria, you might want to: warm (sometimes sandy) breezes from the
Sahara Desert, half-abandoned villages hanging off cliffs on the sea, and lots of rugged mountains. The family works exclusively with the native
Calabrian varieties Magliocco Canino and Greco Bianco, which they farm organically on their 15ha (with another dozen hectares devoted to olive
trees). Francesco De Franco from 'A Vita, Calabrias most important natural wine producer, is an active part of the project. All wines ferment with
indigenous yeasts, and all fermentation and aging is in stainless steel. Total annual production is 45,000 bottles. Of the three reds, 'Libci' is the
flagship wine, 'Rosina' is a lighter-bodied red/darker rosato, and 'Dodici' is the friendly 'molto glu glu' liter.

Casa Comerci "Rosina" IGP Calabria Rosato 2013 Magliocco Canino 750mL 12 PV 557774
Giuseppe Calabrese
Giuseppe Calabrese tends 4ha of mostly bush-trained old vines in the Pollino Mountains of northern Calabria, in the ancient town of Saracena. He
works without peer in this remote area; to say hes plowing the rough road is an understatement. The winters here are bracing, summers are fresh,
thanks to the nearby mountains and high altitude (400 meters). The soil is a mix of Neogene marine deposits and limestone, as seen by the many
ancient limestone caves you find in the area. Giuseppes wines are an echo of the local wildness, and the ancient Saracean civilization, which still
imbues the area. His works focuses on the local native grapes. The red is the intriguing and moody Magliocco Dolce: smoky and salty, with black
fruits and grainy tannins. The limestone and 40+ year old bush vines make a difference. His white is from Guarnaccia (a synonym for the Campanian
variety Coda di Volpe) and Malvasia, and it is an exercise in controlled oxidation that will be a stunner for fans of the Jura ouill genre who are looking
for more than roasted nuts. These are exciting times for Calabria, and exciting wines from a place far away and relatively unknown.

Giuseppe Calabrese Terre di Cosenza Rosso "Pollino" 2013 Magliocco Dolce 750mL 12* PV 580525
Giuseppe Calabrese VdT Bianco 2015 Guarnaccia/Malvasia 750mL 12* PV 580524
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 doesnt
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 theres dry farming without the use of herbicides or pesticides.

Cardedu Cannonau di Sardegna "Caladu" 2013 Cannonau 750mL 12 PV 561254
Cardedu Monica di Sardegna "Praja" 2015 Monica 750mL 12 PV 561253
Cardedu Vermentino di Sardegna "No" 2015 Vermentino 750mL 12 PV 561780
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 thats 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 #213) NV ('14) Vernaccia 750mL 12* PV 563143
Silvio Carta Vernaccia di Oristano Riserva 2005 Vernaccia 750mL 6 PV 563144
Silvio Carta Vermouth di Sardegna NV Vernaccia 750mL 6* PV 563145
Silvio Carta Vernaccia di Oristano Riserva 2003 Vernaccia 750mL 6* PV 568062

October 2017 27
Sicilia
Alcesti
Gianfranco Palladino and family are making honest, pure wines from local grapes in the Marsala region of Sicily. Sustainable farming and hand-
harvesting in a region and price-point that isnt 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 2016 Catarratto/Grecanico 750mL 12 MFW 538946
Alcesti "Isola del Satiro" IGP Terre Siciliane Rosso 2016 Nero d'Avola/Perricone 750mL 12 MFW 538947
Guccione
The all-but-forgotten Monreale DOC lies southwest of the crumbling and exceedingly romantic city of Palermo, in the northwest part of the triangle
island. Gucciones sub-zone, Cerasa, is famous both locally and across the island for great grapes and wine. Francesco Guccione, working only with
native varieties including the rare Perricone, farms 6ha of land thats been in his family for generations. His great-grandfather used to make wine and
tend horses here. Rainfall is minuscule, so they dry farm the dry farm. The soil is marl mostly clay with some chalk and iron, which gives some of
the vineyards a reddish brown color from oxidation. Rusty locals call it terre brune, or brown soil. The vines here dig deep for underground water on
the higher part of the hill at 480-500 meters. The climate in this corner of the island is relatively mild, and Francesco has oriented his vines so that
they receive maximum light exposure from sunrise to sunset. Farming is organic and biodynamic. Visit the vineyards with Francesco, and youll get a
discourse on cover crops including herbs like chamomile and echinacea. All of the work in the cantina is equally natural: native yeasts, no fining or
filtering, and modest sulfur at bottling. The white wines see skin contact of 2-10 days. Most of the wines are fermented and aged in 3000-liter tini:
large, upright wooden casks. Mount Etna may be getting most of the cool-kid press in Sicilia, but over in the other corner of the island, Francesco
Guccione is making wines off the recently-beaten path wines of equally-loaded character and authenticity.

Guccione "C" IGP Sicilia Bianco 2014 Catarratto 750mL 6 PV 562445
Guccione "T" IGP Sicilia Bianco 2014 Trebbiano 750mL 6 PV 562446
Guccione "NM" IGP Sicilia Rosso 2014 Nerello Mascalese 750mL 6 PV 576064
Guccione "P" IGP Sicilia Rosso 2014 Perricone 750mL 6 PV 576063
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 volcanos 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 Etnas
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. Dont 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" 2014 N. Mascalese/N. Cappuccio 750mL 12 PV 572105
I Custodi Etna Rosato "Alnus" 2014 N. Mascalese/N. Cappuccio 750mL 12 PV 572107
I Custodi Etna Bianco "Ante" 2014 Carricante/Grecanico/++ 750mL 12* PV 572106
I Custodi Etna Rosso "Aetneus" 2010 N. Mascalese/N. Capuccio/+ 750mL 6 PV 587461
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
familys 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" VdT Bianco 2016 Grillo/Catarratto 750mL 12 PV 586244
Mortellito "Calaniuru" VdT Rosso 2016 Frappato/Nero dAvola 750mL 12 PV 586245

October 2017 28
Spain
Basque Country/Pas Vasco
Bengoetxe
Bengoetxe means come home in Basque, and that is exactly what Iaki and Rosa Maria Etxeberria did when they established their tiny, 3.5ha estate
in 2001. It turns out that the Etxeberrias farm has a long history and unique terruo to go along with the singular wines they produce. Perched high up
on a clay slope, their ancient farmhouse has been handed down through the family for generations. After both phylloxera and civil war hit the area, the
vineyards were ripped out, only to be replanted to the native Hondarribi Zuri and Gros Manseng once the Etxeberrias returned. Organic from the
beginning, certification came in 2007, the first producer in the Basque Country to do so. Bengoetxe is one of the few producers in the DO that's not
located right next to the coast or directly near the town of Getaria. Using historic evidence of pre-phylloxera plantings in their town of Olaberria, Iaki
fought for years to be included in the DO, finally achieving the status in 2008. Olaberria is a little warmer, especially in the summer, and the soils more
clay dominated than their coastal neighbors, leading to riper, sturdier grapes. Thankfully, the Etxeberrias do not intend to make a copy-cat Txakolina.
Classic and slow wild yeast fermentation takes place in small 3000 liter vats located in their home garage. The wine is then raised on the lees up to a
year with no batonnage. Sulfur levels are kept to a minimum, and because all CO2 is natural (not injected), the wine often does not show the spritzy
character of other Txakolis from Getaria. We cant help but feel like this was how the Txakolis of the past tasted before commercial yeast, chemicals,
and heavy filtration took hold of the region. With Bengoetxe, we feel we have unearthed an authentic and treasured puzzle piece of Basque
winegrowing history.

Bengoetxe Getariako Txakolina 2014 Hondarribi Zuri/++ 750mL 12 JPS 539130
Bengoetxe Getariako Txakolina "Berezia" 2012 Hondarribi Zuri/++ 750mL 12 JPS 564598
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 terruno. Benaza Godello is a cuve made especially for Vinos de Terrunos in
collaboration with lvaro 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 2015 Godello 750mL 12 VDT 547932
Daterra Viticultores (Laura Lorenzo)

For almost a decade, Laura Lorenzo was the winemaker and viticulturist at the venerable Dominio do Bibei, a pioneering producer of fine wine in
Quiroga-Bibei, the furthest southeast subzone of Ribeira Sacra. In 2014, Laura decided to strike out on her own, and with the help of her chef/artist
partner, lvaro Dominguez, she formed Daterra Viticultores. Laura has pieced together 4.5ha of rented and owned vineyards with the majority of the
parcels home to 80-120 year-old bush vines. The landscape is rugged and sparse, with steep terraced and unterraced vineyards overlooking the
Bibei, Jares, and Navea rivers. Granite is the dominant soil type, complemented by slate, clay, gneiss, and sand. There are many grapes planted here
not often seen in other parts of Ribeira Sacra or Galicia, such as Mouraton and Colgadeira. Her goal in the vineyards is to nurture life in the soils that
have been decimated by years of industrial agriculture, to create a healthy and thriving ecosystem for her old bush vines. All work is carried out
manually and organically, with some biodynamic preparations utilized. In the winery, Lauras winemaking is decidedly low tech and non-interventionist.
She ferments with native yeasts, uses older wooden casks and concrete vessels for fermentation and levage, and works with only small amounts of
sulfur. The wine is moved by gravity whenever possible, and the wines are not fined or filtered.

Daterra Viticultores "Azos de Vila" VdM Tinto 2015 Mouraton/Menca/++ 750mL 12* JPS 578862
Daterra Viticultores "Gavela de Vila" VdM Blanco 2015 Palomino 750mL 12* JPS 578863
Daterra Viticultores "Erea de Vila" VdM Blanco 2015 Godello/Doa Blanca/++ 750mL 6 JPS 566737
Daterra Viticultores "Azos de Pobo" VdM Tinto 2015 Gran Negro/Menca/++ 750mL 6 JPS 566736
Envnate
Envnate (meaning 'wine yourself') is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and Jos Martnez.
This gang of four formed back in 2005 while studying enology at the University of Miguel Hernndez in Alicante. Upon graduation, they formed a
winemaking consultancy, which eventually evolved into Envnate, a project that mainly focuses on exploring distinctive parcels in the Atlantic-inflected
regions of Ribeira Sacra and the Canary Islands, as well as other exceptional vineyard plots across the Iberian Peninsula. Their collective aim is to
make profoundly pure and authentic wines that express the terruo of each parcel in a clear and concise manner. To this end, no chemicals are used
in any of the Envnate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts
with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling if needed.
The results are some of the most exciting and honest wines being produced in Spain today.

Envnate "Lousas Vias de aldea" VdM Tinto 2015 Menca 750mL 6 JPS 583462
Envnate "Lousas Vias de aldea" VdM Tinto 2015 Menca 1.5L 3 JPS 583464
Envnate "Lousas Parcela Camio Novo" VdM Tinto 2015 Menca/Garnacha Tintorera 750mL 6 JPS 583461
Envnate "Lousas Parcela Seoane" VdM Tinto 2015 Menca 750mL 6 JPS 583463

October 2017 29
La Milla
Ras 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, Albario finds its natural habitat. La Milla is a cuve 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 Ras Baixas. After hand harvesting, spontaneous fermentation and aging
occur entirely in stainless steel tanks.

La Milla Ras Baixas Albario 2015 Albario 750mL 12 VDT 585967
La Perdida
Nacho Gonzlez is a natural winegrower working three small, old-vine plots (1.5ha total) around the town of Larouco, located in the Valdeorras wine
region (although Nacho chooses to work outside the DO, as his noninterventionist approach and subsequent wines do not fit the more conventional
Valdeorras offerings). The age of his vines ranges from 40 to 70 years old, with the oldest of his holdings coming from his grandmother. His approach
to farming is to treat the vineyard as an ecosystem allowing growth between the vines, the use of some biodynamic practices, and planting cover
crops to help with disease pressure and pests. Fermentations are in clay vessels or open-top barrels with whole grape clusters, and levage is in old
French oak, with no racking or clarifying, and only a touch of sulfur added at bottling if needed. The resulting wines are pure, gripping, unadulterated
expressions of old-vine Valdeorras terroir.

La Perdida "O Pando" VdM Blano 2015 Godello/Doa Blanca 750mL 6 JPS 566739
La Perdida "O Pando Naranjita" VdM (Orange) 2015 Godello/Doa Blanca 750mL 6 JPS 566739
La Perdida "O Trancado" VdM Tinto 2014 Garnacha Tintorera/Menca 750mL 6 JPS 566765
La Perdida "A Mallada" VdM Tinto 2014 Garnacha Tintorera/Sumoll 750mL 6 JPS 566766
Nanclares
Located in Cambados right on the Atlantic Ocean, Alberto Nanclares has been quietly crafting some of the most serious, ocean-infused, age-worthy
Albarios in the Val do Salns subzone of Ras Baixas. After a career as an economist for many years, in 1992, Alberto and his wife wanted to unwind
their careers near the ocean. As happenstance, the small home they purchased came with some vineyard land. Initially, Alberto had no plans to make
wine, but the idea of farming grew on him, so he invested in some winemaking tools and set up a tiny winery in his garage. In the beginning, Alberto
farmed conventionally but quickly became disenchanted with the use of chemicals. Gradually, he moved away from the systematic herbicide and
pesticide use and has now eliminated chemicals altogether with full-fledged organic farming and some work with biodynamics, a rarity in this humid,
Atlantic-influenced region. Alberto currently tends 2.5ha of vines, all trained in the traditional pergola style, and divided into 12 small parcels in the
parroquias of Cambados and Meao. Some of the vines are so close to the ocean that Alberto gathers seaweed to use for compost, and he does not
plow in order to keep the surrounding flora and fauna in their natural habitat. After harvesting by hand, all of his wines are fermented with wild yeasts
by parcel, and he chooses not to de-acidify, preferring the edginess of the naturally high acidity. Malolactic fermentation rarely occurs, and the wines
spend a good amount of time (usually more than one year) on their lees before being bottled without clarification or filtration and only a minimal dose
of sulfur. Nanclares wines are angular and 'vin de garde' in style with great concentration, crystalline precision, and a distinct saline character that
pairs effortlessly with the abundant fresh seafood the region is known for.

Nanclares Ras Baixas Albario "Dandelion" 2016 Albario 750mL 12 JPS 552992
Nanclares Ras Baixas Albario 2016 Albario 750mL 6 JPS 560642
Nanclares Ras Baixas Albario "Soverribas" 2015 Albario 750mL 6 JPS 560645
Nanclares Ras Baixas Albario "Paraje Mina" 2016 Albario 750mL 6 JPS 580780
Nanclares Ras Baixas Albario "Crisopa" (Orange) 2015 Albario 750mL 3 JPS 560644
Nanclares Ras Baixas Albario "Coccinella" 2015 Albario 750mL 3 JPS 560644
Nanclares "Penapedre" VdM Tinto 2016 Menca/Garnacha Tintorera 750mL 6 JPS 586806
Nanclares "Minato de Rana" VdM Tinto 2014 Menca/Garnacha Tintorera 750mL 3 JPS 578397

October 2017 30
La Rioja
Bodega Akutain
The story of Bodega Akutain begins over four decades ago when Riojas storied estates were consistently producing Spains most highly sought-after
wines. At this time, Juan Peagaricano Akutain was an engineer in nearby Basque Country, working for a company that sold cooling units to wineries.
Juan developed personal relationships with many Rioja bodegas and spent time tasting and learning in the region, most notably in the cellars of two
of the great traditionalists of yesteryear CVNE and La Rioja Alta. These experiences gave him the confidence to plant his first vineyard in 1975,
located 5km west of Haro at Riojas epicenter. With a desire to work in the chteau style, Juan acquired a horse stable adjacent to the vineyard and
converted it into a small bodega, and Akutain has been making wine here in this small but highly functional bodega ever since. They strive to produce
wines in the traditional style set forth by the Grand Bodegas, but on a much smaller scale, and most importantly, to singularly reflect the wind-swept,
high-elevation terruo of Rioja Alta. Today the property is comprised of 6.5ha of four distinct vineyard plots, all estate-owned and located in the Rioja
Alta subzone, ranging from 25-40 years of age. Juans son, the young and ambitious Jon Peagaricano, is now handling the day-to-day operations.
Today, Jon is leading the estate into the 21st century, converting their highest elevation vineyard to organic viticulture, with the rest of the estate
following suit. Harvesting is by hand, all fermentations are with natural yeasts in fiberglass vats (with no temperature control), and all aging is in used
American oak. They bottle age for a significant amount of time in natural caves that the Akutains built under the first vineyard they planted back in
1975. The resultant wines are throwbacks to Riojas past 12.5 to 13% alcohol, beautifully aromatic, nuanced, and age-worthy; traditional Grower
Rioja at its best!

Bodega Akutain Rioja Cosecha 2015 Tempranillo/Garnacha 750mL 12 JPS 577640
Bodega Akutain Rioja Crianza 2012 Tempranillo/Garnacha 750mL 12 JPS 571710
Bodega Akutain Rioja Reserva 2006 Tempranillo/Garnacha 750mL 6 JPS 564596
Bodega Akutain Rioja Gran Reserva 2004 Tempranillo/Garnacha 750mL 6 JPS 564597
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 Adrin 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 Terruos in collaboration with brothers Andrs and Ramn Serrano, pioneers in
organic farming in Rioja Baja. Tempranillo, Garnacha, and Mazuelo are each vinified separately in stainless steel before final blending.

Siete Rioja Joven 2015 Tempranillo/Garnacha/++ 750mL 12 VDT 574445
Siete Rioja Rosado 2016 Garnacha 750mL 12 VDT 583515
Navarra
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 cuvee 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 cuve made especially for Vinos de Terrunos 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 2014 Tempranillo/Garnacha 750mL 12 VDT 539153

October 2017 31
Castilla y Len
Alfredo Maestro
The affable iconoclast Alfredo Maestro started making wine in 1998 when he planted his first vineyard, Almate, near his hometown of Peafiel in
Ribera del Duero. From the beginning, he set out to farm his vineyard organically. In the cellar though, Alfredo was literally working by the book,
teaching himself enology from a book and using every winemaking trick to make a correct Ribera del Duero: yeasts, acid, enzymes, tannins, color-
enhancers, etc. Finally, in the early 2000s, Alfredo had a revelation. He started questioning why, as an organic farmer, was he using chemicals to
make the finished wine when he could be working as naturally in the cellar as he did in the vineyards. So, he began eliminating exogenous products,
and in 2003, began making wine without any additives whatsoever, including sulfur. Over the past few years, Alfredo has been searching out
abandoned or neglected vineyards around the Ribera del Duero and nearby Madrid to convert to organic farming. He looks for old vines, poor
limestone or granitic soils, and the requisite high elevation that gives freshness to wines grown in Spains great Meseta Central. Today, Alfredo has
accumulated 9ha total and two small bodegas, one located in his native Peafiel in the Ribera del Duero, where his father still helps with the bodega
work, and the other just southwest of Madrid. He has emerged as one of the most lauded and dynamic natural winemakers in all of Spain. The wines
are rich, pure, bright, and show everything there is to like about the Duero, minus the fake oak-addled spoof tactics that have dominated the wine
styles in the region for years.

Alfredo Maestro "Via Almate" VdlT Castilla y Len 2016 Tinto Fino 750mL 12 JPS 539134
Alfredo Maestro "Amanda" VdlT Castilla y Len Rosado 2016 Garnacha Tintorera 750mL 12 JPS 557988
Alfredo Maestro "Amanda" VdlT Castilla y Len Rosado 2016 Garnacha Tintorera 1.5L 6 JPS 582793
Alfredo Maestro "Lovamor" VdlT Castilla y Len 2016 Albillo Real 750mL 12 JPS 557987
Alfredo Maestro "Lovamor" VdlT Castilla y Len 2016 Albillo Real 1.5L 6 JPS 582792
Alfredo Maestro "Rosado Clsico de Valladolid" VdlT Castilla y Len 2015 Tempranillo/Garnacha/++ 750mL 12 JPS 557988
Alfredo Maestro "A dos tiempos" VdlT Madrid 2016 Tinto Fino/Garnacha 750mL 12 JPS 562308
Alfredo Maestro "El Rey del Glam" VdlT Castilla y Len 2015 Garnacha 750mL 12 JPS 557989
Alfredo Maestro "Castrillo de Duero" VdlT Castilla y Len 2013 Tinto Fino 750mL 12* JPS 565637
Alfredo Maestro "El Marciano" VdlT Castilla y Len 2015 Garnacha 750mL 12* JPS 565636
Alfredo Maestro Albillo Barrica "Via Almate" VdlT Castilla y Len 2015 Albillo Real 750mL 6 JPS 581461
Alfredo Maestro "La Cosa The Thing" VdlT Castilla y Len 2014 Moscatel de Alejandra 375mL 6 JPS 574442
Alfredo Maestro "La Asperilla" VdlT Castilla y Len 2014 Tinto Fino/Albillo/Palomino/+ 750mL 6 JPS 581462
Bodegas Mengoba
Gregory Perez came to Bierzo from his native Bordeaux in 2001 to work as an enologist for a large winery. By 2007, Gregory had begun to reject
the new winemaking methods, and set out with a newly defined vision: to produce Bierzo wines, free of artifice, and that express the Bierzo terroir
in a clear and concise manner. With the purchase of his own 5ha, he started Bodegas Mengoba, named after the native grapes of Bierzo
Menca, Godello, and Doa Blanca. To achieve his goal, Gregory works only with native grapes, farming them as organically as possible, and
working with natural winemaking methods, such as fermenting all of his wines with wild yeasts and working with very little sulfur during the
winemaking process. Gregory has also started a second project to showcase his work as a micro-negociant, exclusively buying fruit from growers
that focus on the health of the soil first and that do not use herbicides.

Bodegas Mengoba Bierzo Blanco "Brezo" 2014 Godello/Doa Blanca 750mL 12 JPS 568572
Bodegas Mengoba Bierzo Blanco 2015 Godello 750mL 12* JPS 564599
Goyo Garca
Goyo Garca Viadero, the son of one of the most respected winemaking families in the Ribera del Duero, has been crafting iconoclastic, naturally-
made wines since the 1980s. Greatly inspired by natural winemakers, like Pierre Overnoy from the Jura, Goyo started his current project of reviving
old vineyards to produce his own naturally made wines in 2003. With the help of his wife Diana, Goyo farms three, tiny single-plots in the heart of
Ribera del Duero near the town of Roa, all on different soil types and altitudes. The vineyards here are very old (the youngest vines are 80 years old),
and all the vines are head-trained and interplanted with white grapes. Goyo harvests first for acidity, and then coferments red and white grapes
together, just as things were done in Ribera del Duero back in the good old days. In the cellar, the grapes are all destemmed, fermented exclusively
with wild yeast, and nothing is added during levage (including SO2). The wines are then raised in old French barrels at an underground, century-old
cellar. Goyo also makes wine in Cantabria, the region where his mother comes from, high up in the Picos de Europa mountain range, where there is a
little-known outcropping of old-vine Menca and Palomino planted on pure broken slate. Using similar practices as his Duero reds, Goyo produces
beautiful mountain-laden, mineral-inflected wines from here. Thats right, Palomino gone Wild!

Goyo Garca Ribera del Duero "Joven de Vias Viejas" 2016 Tinto Fino 750mL 12 JPS 582794
Goyo Garca Ribera del Duero "Finca Cascorrales" 2014 Graciano 750mL 6 JPS 575892
Goyo Garca "Cobero" VdlT Blanco (Cantabria) 2015 Palomino 750mL 6 JPS 545816
Goyo Garca "Cobero" VdM Tinto (Cantabria) 2013 Menca/Palomino 750mL 6 JPS 576049
Goyo Garca Ribera del Duero "Finca el Peruco" 2012 Tinto Fino/Albillo 750mL 6 JPS 539172
Goyo Garca Ribera del Duero "Finca Vias de Arcilla" 2011 Tinto Fino 750mL 6 JPS 558795
Goyo Garca Ribera del Duero "Finca Valdeolmos" 2011 Tinto Fino/Albillo 750mL 6 JPS 575891
Goyo Garca Ribera del Duero "Reserva Especial" 2010 Tinto Fino/Albillo 750mL 6* JPS 576050
Goyo Garca Ribera del Duero "G.G.V." 1986 Tinto Fino/Albillo 750mL 6* JPS 576051

October 2017 32
Isaac Cantalapiedra
The Cantalapiedras descend from several generations of winegrowers working in the municipality of La Seca, a dusty town of 1,000 people that is
considered to be the heart of the Rueda appellation. While most producers in the region have embraced the ultra-modern styles of Verdejo (high
yields, machine harvesting, selected yeasts, cold fermentation, heavy filtration, and copious amounts of sulfur) to make an internationally appealing
wine, the Cantalapiedras have taken a decidedly different approach. Although there are records of the Cantalapiedras grape-growing dating to the
19th century, the birth of the current estate can be traced to 1949 when patriarch Heliodoro planted his first vineyard plot at the age of 15. For many
years, Heliodoros son Isaac worked alongside him, and together they built a 20ha domaine that is now certified organic. In the past, they sold the
bulk of their grape production to larger producers in the area. It is with the third generation Helio has since passed away and Isaacs son Manuel
has joined that the family has established a small cellar of their own, bottling their first vintage in 2014. Being farmers first, they strive to go beyond
organic and incorporate many biodynamic practices into their viticulture. Their grapes are oftentimes harvested later than other producers in the
region, and they keep about 7ha of their vines to vinify themselves, selling the rest to the old relationships of the family. In the cellar, Manuel utilizes
wild yeasts for fermentation, minimal amounts of sulfur, and no other additions. They produce a wide range of wines, from more soil-driven, single-plot
wines, to flor-aged wines (historically traditional for the region), as well as skin-contact wines and pt-nats with no added SO2. These are winegrowers
who promise to be dynamic and forward thinking. Given the excellent quality of the wines right out of the gate, we are beyond excited to see what the
future holds for Manuel and Isaac Cantalapiedra.

Isaac Cantalapiedra "Cantayano" VdlT Castilla y Len 2015 Verdejo 750mL 12 JPS 574443
La Capra Loca
This wine is made in Pesquera de Duero, in the Valladolid province of Ribera del Duero. This vineyards 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 cuve made especially for Vinos de Terruos 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 2014 Tempranillo del Pas 750mL 12 VDT 576146
La Senda
Bierzo, located in the northwest province of Len, is known for its Menca-based wines with plenty of fruit and spice, as well as an important stop for
travelers who walk the Camino de Santiago. Here, the travel-weary pilgrim will find hearty Castellana food and much-needed repose before crossing
the Cantabrian Mountains into Galicia toward the North Atlantic coast. Diego Losada is in many ways a fellow pilgrim, in search of the "Atlantic" in his
wines, and even named his project La Senda, meaning "the path". Diego originally studied organic chemistry at university, acquainting himself with
winegrowing through a scientific perspective. Eventually, Diego rejected the rigid nature of science, turning to the open-ended and intuitive philosophy
of natural winegrowing. After working at a few larger wineries in the region, Diego decided that he needed to make wine his own way. In 2013, Diego
began by recuperating three small parcels to bottle his first wine. Today, he currently rents 15 parcels totaling just over 5ha, focusing on bush-trained
vines that are at least 60 years old at high elevation, in sites relatively isolated from other vineyards so any chemical treatments cannot taint his soils.
Using organic viticulture, Diego encourages biodiversity, letting the natural flora grow amongst the vines. In the winery, Diego works with extremely
low-intervention since he wants his wines to retain the energy and life of the vineyards. As such, he employs a mix of unlined concrete vats and older
oak and chestnut casks and foudre for fermentation and aging, and there are no pumps, no battonage, and no additives besides minimal amounts of
SO2 when necessary. The results are simply some of the most revolutionary Bierzo wines that we have encountered.

La Senda Bierzo Tinto "Vindemiatrix" 2015 Menca/Palomino/++ 750mL 12 JPS 584501
La Senda Bierzo Tinto "1984" 2015 Menca 750mL 12 JPS 584502
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 Len 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. 2 Edicin Limitada" 2015 Rufete 750mL 12* MFW 577184
Vevi
The wine region Rueda is located in the heart of Spain, in the southwestern part of Castilla y Len. 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 cuve made especially for Vinos de Terruos in
collaboration with Silvia Garca, an organic farmer and vintner with deep roots and intimate knowledge of the Rueda region. Vevi expresses the
unique personality of the native Verdejo and Viura grapes, along with the inherent qualities of the Rueda terruo. 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 2015 Verdejo/Viura 750mL 12 VDT 539159

October 2017 33
Madrid
4 Monos
4 Monos (4 Monkeys) is a team of four friends and lovers of wine native to Madrid. Javier Garca, Laura Robles, David Velasco, and David Moreno
focus their work on the Sierra de Gredos mountain range just 80km west of downtown Madrid. Here, old bush vines at 600-1200m in elevation planted
on sand, granite, and schist intermingle with sweet-scented olive, evergreen, almond, and chestnut trees, scrub brush, chamomile, and wildflowers.
This is a landscape that feels like a holy collision between the Mediterranean and the Alpine. It is this terroir that 4 Monos champions with organic
farming and articulates so beautifully with their utterly crystalline and transparent wines. Over just a few years, they have accumulated 4ha of vineyard
land and acquired a small bodega with built-in concrete tanks, and are also working 10ha with other local growers who share their passion for organic
farming practices. By putting a focus on the land and the variances in terroir from village to village, they have brought the potential of the Gredos to
the worlds attention and revived production from grapes such as Morenillo and Cariena. Minimalism reigns supreme in their cellar wild yeasts and
whole grape clusters for fermentation, foot-trodding the grapes for minimal extraction, little sulfur, and minimal oak treatment. The resulting wines are
weightless and flavorful, with lip-smacking granitic minerality and incomparable finesse.

4 Monos Vinos de Madrid Tinto 2015 Garnacha/Cariena/++ 750mL 12 JPS 566721
4 Monos Vinos de Madrid Blanco 2015 Albillo/Moscatel/Viura 750mL 12 JPS 577183
4 Monos Vinos de Madrid Tinto "Vino de los Tres Pueblos" 2013 Garnacha/Syrah/Cariena 750mL 12* JPS 566706
4 Monos Vinos de Madrid Albillo Real 2013 Albillo Real 750mL 6 JPS 566772
4 Monos Vinos de Madrid "La Danza del Viento La Isilla" 2014 Garnacha/Cariena 750mL 6 JPS 583606
4 Monos Vinos de Madrid "La Danza del Viento Molino Quemado" 2014 Garnacha 750mL 6 JPS 583606
Aragn
Bielsa
The wine region Carinena is located just southeast of Navarra in the province of Zaragoza. It is part of the larger political region of Aragn, the area
considered to be the ancestral home of the Garnacha grape. Carinena possesses an ideal terruno 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 Carinena terruno. It is a cuve
made especially for Vinos de Terrunos in collaboration with Ana Becoechea, a vintner with deep roots and intimate knowledge of the Carinena region.
Fermented and raised 3 months in American barrels. Bottled unfiltered.

Bielsa Cariena Garnacha "Vias Viejas" 2013 Garnacha 750mL 12 VDT 539154
Catalonia
Carlania
In 2007, after farming grapes for several years and selling to other winemakers, Jordi Mir & Snia Gom-Camps decided to start making wines
under their family name. Two years later, they built a small winery and cellar in their village, where they currently farm 9.3ha of vines spread amongst
five vineyard sites. The town of Barber de la Conca is 20 miles inland from Tarragona and the Mediterranean Sea. This village is the epicenter (and
identity) of the Trepat grape, therefore all of the wines that Jordi and Snia produce are either entirely or partially Trepat-based. They knew that they
should work organically and biodynamically from the start in order to produce the best wines that truly represent the unity of their people and their
land. They use only sulfur and biodynamic treatments in their vineyards, and add nothing in the cellar.

Carlania Conca de Barber "El Petit Carlania" 2016 Trepat 750mL 12 JPS
German Gilabert
Cava is Spains most famous sparkling wine. In order to be called Cava, the wine has to be made using 'mtodo tradicional', where the secondary
fermentation happens in the bottle. 95% of Cava is produced in the Peneds 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 Peneds,
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 cuve made especially for Vinos de Terruos 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 Macabeo/Xarel-lo/Parellada 750mL 12 VDT 558516
German Gilabert Cava Brut Nature Rosat NV Trepat/Garnacha 750mL 12 VDT 558517

October 2017 34
Jlia Bernet
The Bernet family has been growing grapes and making wine for local consumption since at least 1905. Xavier Bernet established his winery in the
Alt Peneds town of Subirats in 2001, naming it after his daughter, Jlia, who was born the same year. The 9ha of vineyards are farmed organically
with some biodynamic practices, the vinifications are without sulfur, and the Cavas are aged a minimum of 18 months. These are amongst the purest
and most hand-crafted Cavas to be found, and we feel lucky to be representing Jlia Bernet here!

Jlia Bernet Cava "Ingenius" Brut Nature 2012 Xarel-lo 750mL 12* JPS 570977
Jlia Bernet Cava "R-130" Brut Nature 2010 Xarel-lo 750mL 12* JPS 570978
Oriol Artigas
Oriol Artigas came to winegrowing serendipitously. He originally wanted to be a chemist ( la Jules Chauvet), but after working a harvest in Peneds,
Oriol realized that a career in a laboratory wasnt for him and enrolled in an enology program. After working at several wineries across Catalonia, Oriol
decided to explore his true passion a project revitalizing old coastal vineyards in his home region of Allela to make supremely transparent, non-
interventionist wines that evoke the nearby Mediterranean wines laced with garrigue and sea salt. Located just 15km north of Barcelona, Alella is a
lesser-known region but has one of those familiar stories: A vineyard area that dates back to Roman times, once renowned for producing exceptional
wines, and now, thanks to the appetite for seaside real estate, has been whittled down to very little vineyard land. But the proximity to the
Mediterranean, granite soils called 'Saul', and a plethora of old, native vines has inspired a cadre of growers to set up shop here and work to protect
this area from extinction. Oriol started his current project in 2011. He works 7.5ha in total, with the majority of the vineyards being planted en vaso,
very old, and located around his hometown of Vilassar de Dalt. He allows vegetation to grow between the vines, prunes very little, and works the
vineyards primarily along the lunar calendar. In the winery, fermentations are completely spontaneous, he does not work the must, aging is in steel
vat, neutral French oak, or amphora, and sulfur is only added at bottling if the wine demands it. He makes a wide variety of wines and depending on
what is in each parcel, the wines can be white, orange, pale pink, dark pink, or red in color. All of the wines are co-fermented by vineyard site, and in
some cases, there are as many as 50 different red and white grape varieties that make up the cuve. The results are some of the most exciting wines
being produced in Catalonia today.

Oriol Artigas "La Rumbera" VdM Blanc 2015 Pansa Blanca/Garnatxa Bl. 750mL 12* JPS 580781
Oriol Artigas "La prats" Vinyes Velles VdM Rosat 2014 Pansa Blanca/Sumoll/++ 750mL 6 JPS 568574
Oriol Artigas "Rosat d'en Blanch" Vinyes Velles VdM Rosat 2013 Pansa Rosada/Malvasia 750mL 6 JPS 568576
Oriol Artigas "Pea d'en Blanch" Vinyes Velles VdM Blanc 2013 Pansa Blanca/Rosada 750mL 6 JPS 568575
Oriol Artigas "Pea d'en Blanch" Vinyes Velles VdM Negre 2014 Garnatxa/Pansa Blanca 750mL 6 JPS 568577
Oriol Artigas "Pea d'en Blanch Taronga" Vinyes Velles VdM (Orange) 2015 Pansa Rosada/Blanca 750mL 6 JPS 580782
Oriol Artigas "Vinya d'en Mundu" Vinyes Velles VdM Blanc 2015 Pansa Blanca 750mL 6 JPS 580783
Sa del Coster
Since the very beginning, Sa del Coster has respected its lands in Gratallops, Priorat, and has been able to express an elegant and honest vision of
this region, which has recently been known mostly for wines so overworked they have lost their sense of place. Some of the vineyards are over 60
years old and give the wines depth and expressiveness. Sa del Coster is a winery that works traditionally and organically, respecting natural cycles,
using biodynamic preparations in its lands and following the lunar calendar for all of its agricultural and winemaking activities. It is a commitment to
rediscover a method of working the land that is practically non-existent in the region, but we believe is essential in order to make deep wines of great
personality that give pleasure to whoever drinks them. They have even begun experimenting with whole cluster fermentation for their new cuve
"Pim Pam Poom". Glou glou Priorat, anyone?

Sa del Coster Priorat "Pim Pam Poom" 2016 Grenache 750mL 12 MFW 584321
Sa del Coster Priorat "S" 2015 Grenache/Carignan 750mL 12 MFW 553344
Sa del Coster Priorat "Terram" 2011 Grenache/Carignan/Syrah/+ 750mL 12* MFW 554339
Suriol
Its a family affair at Suriol, an estate that manages to embody tradition while producing some of the most delicious Cavas and still wines as naturally
as possible. Naturally in this case means working only with their 'collita propia' (own vineyards) and certified organic grapes, no added commercial
yeasts or enzymes, very little sulfur additions, and no dosage at bottling of their Cavas. In short, Suriol is the real deal. The Suriol family has lived and
made wine in the same masia, the Castell de Grabuac, in Font-Rub, Peneds, since the 15th century. Their 25ha of vineyards are divided up into 20
different micro-plots and surround the masia. Located in the Alt Peneds, the higher elevation winegrowing area of the region, the Suriol vineyards are
planted at 250-350m on heavy limestone soils. Originally, the family made wine just for themselves and to sell to local tavernas. It was not until 1985
that, under the leadership of the patriarch Francesc, the family started working seriously to produce Cava and bottling their own sparkling wines. Their
vineyards have been always worked organically, with certification arriving in 1998. In the cellar, the lively and passionate son, Asss Suriol, is in charge
of the winemaking. All the wines are fermented by parcel with wild yeasts in stainless steel vats. The wine is then racked to underground concrete
tanks where the malolactic fermentation occurs naturally over the winter. The Cavas rest on the fine lees until sale. In some cases, such as for the
Gran Reserva wines, the wine can spend ten years or more on the lees. All of Suriols work in the vineyard and in the cellar equate to remarkable
expressions of their place and their familys long history of winegrowing. These are true Vins Catalans with heart and soul.

Suriol Peneds Blanco "Donzella" 2015 Xarel-lo 750mL 12 JPS 572169
Suriol Cava Reserva Brut Nature 2013 Macabeo/Xarel-lo/Parellada 750mL 12 JPS 563914
Suriol Peneds Tinto "Sang del Drac" 2012 Ull de Llebre 750mL 12 JPS 563915
Suriol Peneds Blanco "Els Bancals" 2016 Xarel-lo 750mL 12 JPS 584323
Suriol Peneds Matar 2016 Matar 750mL 12 JPS 584322
Suriol Cava Reserva "El Bosc" Brut Nature 2012 Xarel-lo 750mL 12* JPS 569628

October 2017 35
Extremadura
Envnate

Envnate "T. Amarela Parcela Valdemedel" VdM Tinto 2015 Tinta Amarela 750mL 6 JPS 583465
Castilla-La Mancha
Deya
Sourced from an organic grower in Castilla with a large collection of relatively old, bush-trained vines, Deya comes from several vineyards, between
40 and 50 years old. After a 10 day maceration, the wine is fermented and aged entirely in stainless steel. A fresh take on 100% Tempranillo from
Castilla-La Mancha for a great price.

Deya VdlT Castilla 2015 Tempranillo 750mL 12 MFW 572777
Envnate

Envnate "Albahra" VdM Tinto 2015 Garnacha Tintorera/Moravia 750mL 12 JPS 555531
Neyda
Sourced from an organic grower in Castilla with a large collection of relatively old, bush-trained vines, Neyda comes from a single vineyard of nearly
100 year-old vines. After a 20 day maceration and fermentation in stainless steel, the wine ages in French oak and is bottled unfiltered. A great
example of the old-vine history of Castilla-La Mancha for an awesome price.

Neyda VdlT Castilla 2015 Tempranillo 750mL 12 MFW 572778
Valencia
Curii Uvas y Vinos
Curii is the project of couple Alberto Redrado and Violetta Gutirrez de la Vega, the daughter of the old-fashioned Alicantino estate Gutirrez de la
Vega. Their aim is to restore old parcels in their native region and make wines with minimal intervention true Mediterranean wines with lifted
aromatics and pure drinkability. They farm just over 1ha, with parcels ranging from 30-100 years old, and currently bottle one wine from the local
clone of Garnacha called Giro. It is native yeast fermented with whole grape clusters and raised in a mixture of neutral French oak barrels and one
old American oak foudre.

Curii Uvas y Vinos "Una Noche Y Un Dia" VdM 2016 Gir 750mL 12 JPS 587940
Curii Uvas y Vinos VdM Gir 2013 Gir 750mL 6 JPS 580784

October 2017 36
Gutirrez de la Vega
For nearly 40 years, Felipe Gutirrez de la Vega and his wife, Pilar, have championed traditional winegrowing in the sun-soaked region of coastal
Alicante. Inspired by the historical wine styles of their area and the artists and writers who enliven their cuve labels and names, the family produces
a diverse range of 'vinos mediterraneos' from dry to sweet. In 1982, the couple moved the winery into an old Almazara (olive mill) in the secluded
village of Parcent to have better access to the diverse range of vineyard sites throughout their region. They currently farm 10ha (2 owned, 8 rented)
of head-pruned vines with a variety of parcel sizes, expositions, and elevations around La Marina Alta, as well as inland in the Sierra de Salinas
mountains. Since they are only a few kilometers from the sea, the nearby Mediterranean brings breezes and a pleasant humidity to their rugged
mountainside. Organic farming combined with the earthy soils, high elevations, and proximity to the ocean allow the grapes to fully ripen while
maintaining very good acidity. The grape varieties are as varied as the climates. Moscatel comes from the lower lying areas close to the ocean and is
planted on ancient terraces of chalky, iron-rich clay soils. Monastrell makes its home in the ungrafted sandy soils of the Sierra de Salinas. Gir, the
local clone of Garnacha, comes from coastal mountain vineyards planted on clay-calcareous soils. Their winemaking approach has always been
artisan: natural yeasts are employed for fermentation, and no other products are used in the winery except for judicious amounts of sulfur. Soleras are
maintained for their highly acclaimed noble sweet wines, and based on the direction of Felipe, there will be a bottling periodically with an age
designation. Clearly, the results are worth the effort, as these wines are nothing short of brilliant and show the truly authentic approach that Gutirrez
de la Vega has brought to fine winemaking in Alicante.

Gutirrez de la Vega "Via Ulises" VdM 2016 Garnacha/Monastrell 750mL 12 JPS 587213
Andaluca
Bodegas Robles
The Robles family has been producing wine in Montilla-Moriles for three generations. The current generation, siblings Pilar, Marisa, and Francis,
began the first ever production of organic fortified wines in 1999, and now offer the only full range, from Fino to PX, in the world. Not satisfied with
simply being organic, they track their carbon footprint, looking for ways to reduce it. The organic line of wines is sold both in beautifully etched,
reusable glass bottles and in BIB format. In this way, consumers are able to refill their glass bottles, cutting down on the environmental impact by
reducing packaging waste and shipping weight. Bodegas Robles calls their vines godmothers, teaching the principals of agriculture and the virtue
of patience. The culmination of 75 years of family effort, their wines are a true expression of the place, its history, and the community who continues
to make them.

Bodegas Robles Montilla-Moriles "Piedra Luenga" Fino NV Pedro Ximnez 750mL 12* TAC 563146
Bodegas Robles Montilla-Moriles "Piedra Luenga" Oloroso NV Pedro Ximnez 750mL 12* TAC 563147
Canary Islands
Dolores Cabrera Fernndez
Dolores Cabrera Fernndez is a longtime farmer working in the Valle de la Orotava in northern Tenerife, the largest of the Canary Islands. Wine-
growing here dates back to the Spanish conquest of the 15th century, and it is the oldest of the five appellations on the island. Dolores' vineyards
have always been worked organically, with a portion of the parcels being certified organic. After selling her grapes to larger producers for many years,
Dolores started making and bottling her own wine in 2013. The product of her efforts is "La Araucaria", a singular and natural approach to the Listan
Negro grape, the predominant grape of her region. It is sourced from 100+ year-old vines on the slopes of Mount Teide planted using the unique
'cordn trenzado' (braided cord) method. The grapes are hand harvested and 100% destemmed, with primary fermentation in steel tank followed by
aging in old Burgundy barrels for 10 months. Bottled without fining or filtration and very little SO2 added, this is a pure expression of the volcanic
Canary terruo.

Dolores Cabrera Fernndez Valle de la Orotava "La Araucaria" 2015 Listan Negro 750mL 12 JPS 581463
Envnate

Envnate "Benje" VdM Tinto 2015 Listan Prieto/Tintilla 750mL 12 JPS 574446
Envnate "Tganan" VdM Blanco 2015 Albillo/Marmajuelo/Gual/++ 750mL 6 JPS 585588
Envnate "Tganan" VdM Tinto 2015 Listan Negro/Gaucho/++ 750mL 6 JPS 585589
Envnate "Tganan Parcela Amogoje" VdM Blanco 2014 Gual/Listn Blanco/++ 750mL 6 JPS 545326
Envnate "Tganan Parcela Margalagua" VdM Tinto 2015 Listn Negro/Negramoll/++ 750mL 6 JPS 585651

October 2017 37
United States
California
AmByth Estate
AmByth is the Welsh word meaning "forever", and it is with this future in mind that Mary and Phillip Hart started the first certified biodynamic winery in
Paso Robles. The 8ha of vineyards and olive trees are all dry-farmed, and the wines are made with minimal intervention. The goal is to let the grapes
express themselves into wine without the aid of additives, adjustments, or enhancements. In the cellar, grapes are crushed by foot and allowed to
ferment and age in either stainless steel, old barrel, or terracotta amphora. From 2012 on, the Harts have even eliminated all added sulfites. These
are pure, alive, and fresh examples of Paso Robles terroir made with a dedication to sustainability that few in the region can match.

AmByth Estate Paso Robles Zinfandel "CrossLynn Estate" 2013 Zinfandel/Grenache 750mL 12* MFW 569682
AmByth Estate Paso Robles Cabernet Sauvignon "Pine Hawk Vnyd" 2014 Cabernet Sauvignon/Syrah 750mL 12* MFW 575842
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" 2015 Viognier/Muscat 750mL 12 MFW 578860
Amplify Wines Santa Ynez Valley Carignane "Camp 4 Vineyard" 2016 Carignane 750mL 12 MFW 569885
Amplify Wines Santa Ynez Valley Ros of Counoise "Pink Flag" 2016 Counoise 750mL 12 MFW 582603
Amplify Wines Santa Ynez Valley Merlot 2015 Merlot 750mL 12 MFW 578861
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 Central Coast Chardonnay 2015 Chardonnay 750mL 12 MFW 558805
Brea Central Coast Pinot Noir 2016 Pinot Noir 750mL 12 MFW 586631
Brea Paso Robles Cabernet Sauvignon "Margarita Vineyard" 2013 Cab Sauv/CF/Petite Verdot 750mL 12* MFW 549921
Brea Santa Lucia Highlands Chardonnay "La Estancia Vineyards" 2015 Chardonnay 750mL 12* MFW 571791
Brea Santa Lucia Highlands Pinot Noir "Sumida Sisters Vineyards" 2015 Pinot Noir 750mL 12* MFW 571792
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 Ros" 2016 Valdigui/Zinfandel/Souzo 750mL 12 MFW 579561
Broc Cellars California "Love White" 2015 Marsanne/Roussanne/Vio 750mL 12 MFW 564146
Broc Cellars California "Love White" (Keg) 2015 Marsanne/Roussanne/Vio 20L 1 MFW 571504
Broc Cellars North Coast "Love Red" 2015 Carignan/Valdigui/Syrah 750mL 12 MFW 571505
Broc Cellars North Coast "Love Red" (Keg) 2015 Carignan/Valdigui/Syrah 20L 1 MFW 579562
Broc Cellars Lodi Mission 2016 Mission 750mL 12 MFW 579563
Broc Cellars Santa Barbara Cabernet Franc "Coucou" 2016 Cabernet Franc 750mL 12 MFW 576280
Broc Cellars Solano County Green Valley Valdigui 2015 Valdigui 750mL 12* MFW 564148
Broc Cellars Alexander Valley Carignan 2014 Carignan 750mL 12* MFW 564149
Broc Cellars Mendocino County Counoise "Eagle Point Ranch" 2014 Counoise 750mL 12* MFW 564150
Broc Cellars Solano County Green Valley Valdigui "Wirth Vineyard" 2015 Valdigui 1.5L 6* MFW 576281
Broc Cellars Paso Robles Picpoul "Luna Matta Vineyard" 2015 Picpoul 750mL 12* MFW 567534
Broc Cellars Mendocino Nero d'Avola 2015 Nero d'Avola 750mL 12* MFW 576792

October 2017 38
Farmstrong
A new project from winemaker Faith Armstrong Foster of Onward, Farmstrong provides an artisanal take on California table wine. Sourced entirely
from sustainable, old vine, dry-farmed vineyards, Faith is working with heritage California grape varieties to create balanced wines that evoke a true
sense of old school California terroir.

Farmstrong Redwood Valley "Field Ros" 2016 Carignane/Zinfandel 750mL 12 MFW 583513
Farmstrong Suisun Valley "Field White" 2014 Grenache Blanc/Albario/++ 750mL 12* MFW 558076
Farmstrong California "Field Red" 2014 Carignane/Syrah 750mL 12* MFW 558076
Inconnu
Inspired by the French tradition of vin de soif, or wine of thirst, Laura Brennan Bissell started Inconnu to create pleasurable, fresh, earth-driven wines
at accessible prices. After internships with Unti and Matthiasson in California, Laura was hooked and decided to start her own project. Working closely
with growers who farm organically (either working or certified), Laura is sourcing fruit unique vineyard sites across California, with the goal to display
their distinctive characteristics through subtle winemaking. Fermentations are spontaneous, sulfur is kept to a minimum, and there are no other
interventions in the cellar. The resulting wines are bright, mineral, and highly drinkable, showing a great devotion to the craft while still being priced
well enough to enjoy every day.

Inconnu Carneros Pinot Gris 2014 Pinot Gris 750mL 12 MFW 579566
Inconnu Contra Costa Ros "Lalalu" 2016 Cab Franc/Merlot/Mourvdre 750mL 12 MFW 584418
Inconnu Carneros Cabernet Franc 2014 Cabernet Franc 750mL 12 MFW 579564
Inconnu Carneros "Demiurge" 2013 Cabernet Franc/Merlot 750mL 12 MFW 579567
Inconnu Carneros Merlot 2014 Merlot 750mL 12 MFW 579557
Inconnu Sonoma Coast Chardonnay 2014 Chardonnay 750mL 12 MFW 579558
Inconnu Contra Costa Cabernet Franc "Lalalu" 2016 Cabernet Franc 750mL 12 MFW 584419
Inconnu Carneros Cabernet Sauvignon 2014 Cabernet Sauvignon 750mL 12* MFW 579565
Inconnu Carneros "Kitsune" 2014 Merlot/Cabernet Sauvignon 750mL 12* MFW 584420
Lusu Cellars
Lusu Cellars is a new project from winemaker David Teixeira, focusing on heritage California and Rhne grape varieties. David sources exclusively
from old, dry-farmed and sustainable family-owned vineyards. Winemaking is as minimalist as possible to try and extract the essence of each of these
special vineyards: indigenous yeasts are used, punchdowns are by hand, only older barrels are used so as not to mark the wines, and there is no
fining, filtration or other additions. The goal is to make wines that are truly "Californian" and show a sense of place and time for each of their unique
provenances. These are exciting and honest wines from a young winemaker that will be one to watch!

Lusu Cellars El Dorado Zinfandel "The Stonecutter" 2014 Zinfandel/Carignan/Matar/+ 750mL 12 MFW 584352
Lusu Cellars Lodi "The Farmer's Hand" 2014 Petit Verdot/Cab Sauv/++ 750mL 12* MFW 555356
Lusu Cellars El Dorado Zinfandel "Single Leaf Vineyard" 2012 Zinfandel/Carignan 750mL 12* MFW 555354
Lusu Cellars Mendocino County Grenache "Eagle Point Ranch" 2011 Grenache 750mL 12* MFW 555356
Lusu Cellars El Dorado Grenache-Mourvdre "Loco Rojo Vineyard" 2015 Grenache/Mourvdre 750mL 12* MFW 584353
Onward
Winemaker Faith Armstrong Foster has truly worked her way up through every aspect of the wine business; from tasting room manager, to marketing,
to lab technician and assistant winemaker, to finally, in 2009, launching her own label with Onward. Although she does some fascinating work with
Malvasia (and a few other varieties for some cool projects in the works), the focus at Onward is definitely on Pinot Noir, which is Faiths favorite variety
both to work with and to enjoy. Faith sources from two vineyards for her Pinot, "Hawkeye Ranch" in Redwood Valley, and "Cerise Vineyard" in
Anderson Valley. "Hawkeye" is farmed sustainably and organically by fifth generation family farmers, and is planted to old vine Martini clone. "Cerise"
is a steep hillside vineyard, farmed biodynamically, with super thin, hard, and marginal soils, resulting in low yields, but some of the best quality in
California. Working exclusively with these cool climate vineyard sites, coupled with Faith's minimal intervention approach during the winemaking
process, allows for some of the truest expressions of Pinot Noir in California.

Onward Suisun Valley Malvasia Bianca "Capp Inn Ranch" 2015 Malvasia Bianca 750mL 12 MFW 556800
Onward Redwood Valley Ros of Pinot Noir "Hawkeye Ranch" 2016 Pinot Noir 750mL 12 MFW 583512
Onward Suisun Valley Malvasia Bianca Ptillant Naturel 2016 Malvasia Bianca 750mL 12* MFW 570661
Onward Suisun Valley Malvasia Bianca Ptillant Naturel 2015 Malvasia Bianca 1.5L 6* MFW 570662
Onward Redwood Valley Ros of Pinot Noir Ptillant Naturel 2016 Pinot Noir 750mL 12* MFW 583466
Onward Redwood Valley Zinfandel "Knox Vineyard" 2015 Zinfandel 750mL 12* MFW 583511
Onward Redwood Valley Pinot Noir "Hawkeye Ranch" 2013 Pinot Noir 750mL 12* MFW 571793
Onward Anderson Valley Pinot Noir "Cerise Vineyard" 2011 Pinot Noir 750mL 12* MFW 556803

October 2017 39
Oregon
Art+Science
By day, Dan Rinke is the winemaker and vineyard manager at the biodynamic Johan Vineyards. But Rinke's labor of love is Art+Science, where he
has been crafting tiny-production wine and natural cider since 2011. Dan is the "science" part of the equation, taking care of production and farming,
while his artist wife Kim Hamblin fashions the evocative cut-paper art that adorns each bottle, all done at Roshambo Art Farm their rock quarry,
music venue, and working farm. Dan's leading philosophy is one of respect, utilizing organic and biodynamic farming principles, eliminating synthetic
fertilizers, herbicides, and fungicides, and using only their own cow manure and biodynamic preparations made from plants growing on the property.
The same philosophies that are used in the vineyards are also applied in the winery, where the only addition during the winemaking process is a small
amount of sulfur, and only right before bottling. Since 2013, Dan and Kim have also begun foraging for old, unsprayed, wild apples, pears, and quince
in the western side of the Willamette Valley, making some of the most exciting, complex renditions of natural cider and perry in the States today.

Art+Science Ptillant Naturel Ros 2015 Pinot Noir 750mL 12* MFW 574289
Art+Science Applegate Valley Syrah "Stella Maris Vineyard" 2014 Syrah 750mL 12* MFW 563924
Art+Science Ribbon Ridge Pinot Noir "Armstrong Vineyard" 2015 Pinot Noir 750mL 12* MFW 563923
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 Ppire, 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 2016 Melon de Bourgogne 750mL 12 MFW 562314
Bow & Arrow Willamette Valley Gamay 2015 Gamay 750mL 12 MFW 548870
Bow & Arrow Willamette Valley Gamay 2015 Gamay 1.5L 6 MFW 571827
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "Le Chnaie Vnyd" 2015 Sauvignon Blanc 750mL 12 MFW 571819
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "Le Chnaie Vnyd" 2015 Sauvignon Blanc 1.5L 6 MFW 571830
Bow & Arrow Willamette Valley "Air Guitar" 2015 Cab Franc/Cab Sauvignon 750mL 12 MFW 545287
Bow & Arrow Willamette Valley "Air Guitar" 2015 Cab Franc/Cab Sauvignon 1.5L 6 MFW 571820
Bow & Arrow Willamette Valley "Rhinestones" 2015 Pinot Noir/Gamay 750mL 12 MFW 548871
Bow & Arrow Willamette Valley "Rhinestones" 2015 Pinot Noir/Gamay 1.5L 6 MFW 571829
Bow & Arrow Willamette Valley Sauvignon Blanc "Union School Vnyd" 2015 Sauvignon Blanc 750mL 12 MFW 571819
Bow & Arrow Willamette Valley Sauvignon Blanc "Union School Vnyd" 2015 Sauvignon Blanc 1.5L 6 MFW 571830
Bow & Arrow Willamette Valley Pinot Noir "Hughes Hollow Vineyard" 2015 Pinot Noir 750mL 12* MFW 584319
Bow & Arrow Willamette Valley Pinot Noir "Vitae Springs Vineyard" 2015 Pinot Noir 750mL 12* MFW 584320
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 Rhne (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 Rhne 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 Ros of Gamay Noir "L'Avoiron" 2016 Gamay 750mL 12 MFW 581151
Division-Villages Columbia Valley Ros of Gamay Noir "L'Avoiron" 2016 Gamay 20L 1 MFW 581374
Division-Villages Columbia Valley Chenin Blanc "L'Isle Verte" 2016 Chenin Blanc 750mL 12 MFW 581197
Division-Villages Columbia Valley Chenin Blanc "L'Isle Verte" 2016 Chenin Blanc 20L 1 MFW 581376
Division-Villages Willamette Valley Sauvignon Blanc "La Frontire" 2016 Sauvignon Blanc 750mL 12 MFW 581196
Division-Villages Willamette Valley Sauvignon Blanc "La Frontire" 2016 Sauvignon Blanc 20L 1 MFW 581377
Division-Villages Oregon Gamay Noir "Les Petits Fers" 2016 Gamay 750mL 12 MFW 581195
Division-Villages Oregon Gamay Noir "Les Petits Fers" 2016 Gamay 20L 1 MFW 581367
Division-Villages Oregon "Bton" 2016 Cabernet Franc/Gamay/Ct 750mL 12 MFW 581152
Division-Villages Oregon "Bton" 2016 Cabernet Franc/Gamay/Ct 20L 1 MFW 581372
Division-Villages Willamette Valley Pinot Noir "Mthode Carbonique" 2016 Pinot Noir 750mL 12 MFW 581150
Division-Villages Willamette Valley Pinot Noir "Mthode Carbonique" 2016 Pinot Noir 20L 1 MFW 581371
Division Willamette Valley Ros of Pinot Noir 2016 Pinot Noir 750mL 12* MFW 581375
Division Columbia Valley Chenin Blanc "Savant" Willard Farms 2015 Chenin Blanc 750mL 12* MFW 576071
Division Willamette Valley Chardonnay "Un" 2015 Chardonnay 750mL 12* MFW 576098
Division Willamette Valley Pinot Noir "Un" 2015 Pinot Noir 750mL 12* MFW 537418
Division Eola-Amity Hills Gamay Noir "Cru" Methven Family Vineyard 2015 Gamay 750mL 12* MFW 550543
Gamine Applegate Valley Grenache Ptillant-Naturel Ros Non-Dos 2015 Grenache 750mL 12* MFW 572907
Division Applegate Valley Cabernet Franc "Granit" Mae's Vineyard 2015 Cabernet Franc 750mL 12* MFW 550544
Division Chehalem Mountains Chardonnay "Trois" Cooper Mountain 2014 Chardonnay 750mL 12* MFW 572905
Gamine Applegate Valley Syrah "Mae's Vineyard" 2014 Syrah 750mL 12* MFW 576087
Division Eola-Amity Hills Chardonnay "Deux" Strangeland Vineyard 2014 Chardonnay 750mL 12* MFW 576062
Division Eola-Amity Hills Pinot Noir "Deux" Eola Springs Vineyard 2014 Pinot Noir 750mL 12* MFW 581373
Division Eola-Amity Hills Pinot Noir "Quatre" Bjrnson Vineyard 2014 Pinot Noir 750mL 12* MFW 576070
October 2017 40
Golden Cluster
Charles Coury is one of the Northwests original wine pioneers, a man with amazing foresight who believed in the long-term potential of Oregons
cool-climate regions. Coury purchased an old, abandoned vineyard in the hills above Forest Grove in 1965 and began replanting grape vines. Some
Pinot Noir, but also lots of white grapes: Riesling, Sylvaner, Gewrztraminer, Pinot Blanc, Gouges Blanc, Pearl of Csaba, Flora, Chasselas, Muscat,
and, most importantly, Smillon. This vineyard is one of the oldest in Oregon (planted the same year David Lett first planted Pinot Noir), with origins
dating back to the 1880s. Today, thegrapes for Golden Cluster come from this original vineyard block, making them the oldest known Smillon in the
Pacific Northwest. The vines are dry farmed and planted on their own roots. After hand harvesting, the grapes spend around 50 hours on the skins
and ferment with native yeast. Aging is in neutral barrels, and there is no fining or filtration. Charles Coury was a man who was ahead of his time, and
Golden Cluster proves to people just how right his vision was. We hope you enjoy this unique piece of Oregon wine history.

Golden Cluster Willamette Valley Smillon "Coury" David Hill Vineyard 2014 Smillon 750mL 12* MFW 562329
Holden
Sterling Whitted and Michael Garofola continue to push the boundaries of Oregon wine working out of the Medici cellar in the hills north of Newberg.
They work primarily with Northern Italian varieties like Vermentino, Dolcetto, Nebbiolo, and a Friuli-style Sauvignon Blanc while also producing
detailed, elegant renditions of Chardonnay and Pinot Noir. Sterling previously worked at Owen Roe, Cameron, and Teutonic Wine Company while
studying advanced enology at Oregon State University. He started the Holden in 2011 and for several years made micro bottlings in a range of styles.
Michael, one of Portlands most esteemed sommeliers, joined the business a few years later. The current line up maintains an adventurous spirit but
with a new level of sophistication. All fermentations are with native yeast, and SO2 use is kept to a minimum leading to some of the freshest, most
compelling wines coming out of the state today.

Holden Applegate Valley Vermentino "Layne Vineyard" 2015 Vermentino 750mL 12 MFW 561082
Holden Willamette Valley "Interplanetary Traveler" 2015 Gamay/Dolcetto/Lagrein 750mL 12 MFW 561082
Holden Columbia Gorge Sauvignon Blanc "Allegre Vineyard" 2014 Sauvignon Blanc 750mL 12 MFW 586771
Holden Willamette Valley Chardonnay "Johan Vineyard" 2015 Chardonnay 750mL 12 MFW 586770
Holden Willamette Valley Pinot Noir "Johan Vineyard" 2015 Pinot Noir 750mL 12 MFW 586772
Minimus
Minimus is a science project for Chad Stock, winemaker at Johan Vineyards. 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 Chad's formal education in
Enology. The resulting wines, should they survive the experiment, are numbered in the order that they are released, and will be produced only once.
Chad keeps track of each experiment in his journal, documenting every aspect of the process including conception, implementation, vineyard site
selection, and much, more more. Ultimately, his goal is to use these experiments to grow as a winemaker, and to some day to write a craft
winemaking book about the experience.

Minimus Applegate Valley Vermentino "Layne Vineyard" 2016 Vermentino 750mL 12 MFW 583460
Minimus Willamette Valley Ptillant Naturel "Vitae Springs Vineyard" 2016 Mller-Thurgau/Grner 750mL 12* MFW 584215
Minimus Willamette Valley Pinot Gris Ros "Antiquum Farm" 2016 Pinot Gris 750mL 12* MFW 584216
Minimus "RockWell" American Red Wine 2015 Tempranillo/Syrah/++ 750mL 12* MFW 575170
Minimus Ribbon Ridge "I Have Brett." 2016 Pinot Gris 750mL 12* MFW 584214
Minimus Willamette Valley Grner Veltliner "Johan Vineyards" 2015 Grner Veltiner 750mL 12* MFW 578834
Minimus Willamette Valley Trousseau Noir "Omero Vineyard" 2016 Trousseau Noir 750mL 12* MFW 586769
Minimus Applegate Valley "SM2" 2015 Viognier/Sauvignon Blanc 750mL 12* MFW 575172
Minimus Applegate Valley "SM3" 2015 Syrah 750mL 12* MFW 575173
Minimus Applegate Valley "SM1" 2016 Sauvignon Blanc 750mL 12* MFW 583459
Origin Willamette Valley Pinot Noir "Meredith Mitchell Vineyard" 2014 Pinot Noir 750mL 6 MFW 587268
Omero
Established in 2009, Omero is a small (10ha) family owned vineyard and winery located in the heart of the Ribbon Ridge AVA in the northern
Willamette Valley. The estate is farmed organically, with a focus on maintaining the natural biodiversity of the land through minimal intervention, dry
farming, native cover crops, and the integration of livestock, most notably the 21 sheep that roam the property. In 2014, Omero brought on Chad
Stock of Minimus to take over all winemaking duties and increase their focus on making distinctive, authentic, natural wines. Chad has incorporated
some biodynamic principles, native yeast fermentations, and more transparent, minimalist winemaking to create a range of acid driven, food friendly
wines that truly reflect the terroir of this unique place.

Omero Willamette Valley Pinot Gris 2015 Pinot Gris 750mL 12 MFW 558582
Omero Willamette Valley Chardonnay 2015 Chardonnay 750mL 12 MFW 566932
Omero Willamette Valley Gamay Noir 2016 Gamay Noir 750mL 12 MFW 558583
Omero Willamette Valley Pinot Noir 2015 Pinot Noir 750mL 12 MFW 558583
Omero Ribbon Ridge Pinot Noir 2014 Pinot Noir 750mL 12* MFW 566933

October 2017 41
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 Oregons Willamette Valley in 2011. Since then, Bethany has worked at Soter Vineyards, Kosta Browne, Hunters 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 levage and was bottled unfined and unfiltered.

The Color Collector Willamette Valley Gamay Noir 2015 Gamay Noir 750mL 12 MFW 587243
New York
Bellwether
In a relatively short amount of time, Kris Matthewson of Bellwether has proven himself to be one of the Finger Lakes' most talented and thoughtful
winemakers. Unlike most of his peers, Kris talks about texture more than residual sugar (or the lack thereof), he talks about depth and definition more
than alcohol, acidity and minerality more than fruit. As befitting a young winemaker in a young region, Kris is exploring the possibilities, and he has no
use for dogma. That said, a few things are non-negotiable: all the fruit is hand-picked, fermentations are slow, bottling is late, and releases are even
later. While Bellwether has gotten a lot of attention for the pt-nats, the Pinot Noir la Jura, and the low-sulfur, wild-ferment Riesling, the more
traditional, single-vineyard Rieslings are easily among the most pristine and riveting coming out of this region as well.

Bellwether Finger Lakes Dry Riesling "S" 2015 Riesling 750mL 12 VB 576074
Bellwether Finger Lakes Pinot Noir Dry Ros 2016 Pinot Noir 750mL 12 VB 580632
Bellwether Finger Lakes Pinot Noir "Sawmill Creek Vineyard" 2014 Pinot Noir 750mL 12* VB 583950
Mexico
Baja California
Bichi
Mexico has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500s
(before both Chile and Argentina) and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography.
The soils are mainly sandy loam over granite, and some of the most distinctive vineyards are planted as high as 2500ft in elevation. The nearby
Pacific Ocean brings a lovely spine of salinity into the wines and helps moderate temperatures. Brothers Noel and Jair Tllez, with the help of Chilean
(by way of Burgundy) winemaker Louis-Antoine Luyt, are producing amazingly fresh and energetic wines from very old, recently recovered vineyards
of Misin (aka Listn Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo, and Cariena, among other unknown varieties. Bichi means "naked"
in some parts of northern Mexico, and for Tllez and Luyt, it thus seemed like an appropriate name to give their new natural wine project. Bichi farms
10ha of their own vineyards biodynamically and collaborates with a growing family of organic farmers working vineyard land in Tecate and around
Valle de Guadalupe. In the winery, grapes are destemmed by hand and gently trodden by foot, and fermentations are carried out by wild yeast in
locally-made concrete amphorae. Inside the bottles are incredibly vibrant and transparent wines that evoke the nearby Pacific Ocean, the granite
soils, and rugged mountain vineyards of their region. Through the persistent work of the family and their farmers and collaborators, lively Baja wine is
officially on the map.

Bichi Tecate "Santa" 2016 Rosa del Peru 750mL 12 JPS 587964
Bichi Tecate "Listan" 2016 Mision 750mL 12 JPS 587965
Bichi Tecate "Mistico" 2016 Mision/Rosa del Peru/++ 750mL 12* JPS 587966
Bichi Tecate "No Sapiens" 2016 Unknown 750mL 12* JPS 587967
Bichi Tecate "Pet Mex" (Pt-Nat) 2016 Unknown 750mL 12* JPS 588012
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 dont taste like blueberry pie!

Campo Mendoza Cabernet Sauvignon 2012 Cabernet Sauvignon 750mL 12 MFW 558519
Campo Mendoza Malbec 2014 Malbec 750mL 12 MFW 558085

October 2017 42
Cider
France Normandy
Cyril Zangs
After a career as a book sales rep in Paris, Cyril Zangs decided to go back to his native Normandy with his family and started making cider. All of his
ciders come from organically grown apples, about 70 different varieties in total, some of which have yet to be identified, and are picked from the tree
by hand, not from the floor where they already started the process of rotting. Zangs tells us the idea is to have apples that are sweet, bittersweet, and
tartly acidic to balance everything out, instead of some growers who have switched to a mono-cpage where single flavors (usually sweet) can
dominate. After harvest, Cyril puts his apples through greniers, or aging in an attic, for one or two months depending on the year, an old practice that
gives the resulting cider much more depth of both color and flavor. After the greniers aging, the apples are crushed, pressed off, and transferred to
stainless steel tanks where fermentation starts naturally. The cider is then bottled while still fermenting and aged in pupitres for up to a year, with no
filtering and no sulfur added. For those of you accustomed to sweet cider, this is going to be a new experience. This is a dry, age worthy (hence, the
vintage dating), fuller bodied cider.

Cyril Zangs Cidre Brut 2015 Apples 750mL 12 SM 581532
Cyril Zangs "Ciderman" Cidre Brut NV Apples 330mL 24 SM 576938
France Loire Valley

Julien Thurel
In Loury, about 30 minutes northeast of Orlans 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 (mthode 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 poir being produced in France today. Julien is also incorporating some local, organic honey for his triple fermentation cuve,
"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 "Champtre" 2015 Apples 750mL 6 MFW 562069
Julien Thurel Cidre "Nectar" 2015 Apples 750mL 6 MFW 562072
Julien Thurel "Mellicidre" 2015 Apples/Honey 750mL 6 MFW 562071
Julien Thurel Cidre "Equinoxe" 2015 Apples 750mL 6 MFW 562070
Julien Thurel Poir "Nectar" 2015 Pears 750mL 6 MFW 562074
Julien Thurel Poir "Grand Cru des Loges" 2015 Pears 750mL 6 MFW 562073
Julien Thurel "Cydromel" 2013 Apples/Honey 750mL 3* MFW 562075
Italy Valle d'Aosta

Maley
One day, Gianluca Telloli, a native of the Valle dAosta 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. Its 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 dAosta.

Maley Cidre du Saint Bernard NV Raventze/Croison/++ 750mL 12 PV 548185
Maley L'Apitif Pommerbe NV Raventze/Herbs 750mL 12* PV 570481
Maley Cidre Jorasses 2015 Raventze 750mL 6 PV 570480
Maley Cidre du Mont Blanc 2013 Raventze/Maude/++ 750mL 6 PV 548186

October 2017 43
Spain Asturias
Ramos del Valle
Ramos del Valle from Sidra Fran is an all-natural hard cider made with traditional methods using apples from the Asturias region of northern Spain.
Founded in 1918, Roberto Ramos is the third generation of his family to make cider. Sidra Fran is currently owned and operated by Roberto and his
four siblings. Sidra Fran uses only native apples from the region. The apples are hand harvested in September from the family's own orchards on
mountain slopes. There are over 800 native apple varietals in Asturias and 22 varieties authorized in the region. Sidra Fran is in the process of
recovering additional ancient apple varietals. Fermentation occurs naturally and spontaneously with native yeasts. The cider then rests in large
chestnut wooden vats in contact with lees for over five months. No sugar or carbonation is added.

Ramos del Valle Sidra de Asturias Natural NV Lots o' Apples 700mL 12 TAC 559289
Spain Basque Country/Pas Vasco

Arratzain
Located in the Usurbil mountains above San Sebastian, Arratzain has been home to cider production for nearly 500 years. In 2000, the Lizaso family
purchased the inn and sidreria and the adjacent 3ha of orchards and began the conversion to organic farming, eventually receiving certification in
2010, one of only a few producers in the region to do so. They produce natural sidra (Sagardo Naturala in Basque) in the cellar of their inn. Only
native Basque apple varieties are used, and all of the tree plantings are carried out by what would be the equivalent of massale selection in the wine
world.

Arratzain Sidra Natural 2015 Lots o' Apples 750mL 12 JPS 572173
Bere Aran
Bere Aran is an all-natural hard cider from the Basque Country of northern Spain. It is made using traditional methods from fermented juice from 60
different native apple varietals. Founded in 1870 in Astigarraga, the Bereziartua family has been making cider for 4 generations. Fermentation takes
place in small stainless steel tanks and the cider then rests in large neutral oak barrels for 2-6 months. Only native yeasts are used and no sugar or
carbonation is added.

Bere Aran Sidra Natural NV Lots o' Apples 750mL 12 TAC 559288
Bere Aran Sidra Natural (Keg) NV Lots o' Apples 20L 1 TAC 560108
United States New York

Aaron Burr Cidery
Andy Brennan is a bit of a mad man. Spend just five minutes talking to him and his passion will instantly make you want to stand in defense of the
American apple tree. Disgusted by the over spraying, homogenization, and overall abuse of this historic crop, Andy works to rediscover homestead
apple varieties around his home in Wurtsboro, NY (and beyond), acting as a conservationist/archivist as much as a cider maker. He strives to use
these unsprayed, usually wild, foraged apples to not only craft traditional ciders, but offer a glimpse back into America's history. The ciders are all
naturally fermented, non-filtered, non-disgorged, and non-sorbated, with a minimal addition of sulfur only if necessary.

Aaron Burr Cidery "Elderberry Apple" NV Russet/N. Spy/Elderberry 750mL 12* MFW 575589
Aaron Burr Cidery "Appinette" NV Apples/Traminette 750mL 12* MFW 572862
Aaron Burr Cidery "Appinette" NV Apples/Traminette 375mL 12 MFW 568281
Aaron Burr Cidery Homestead Cider "Callicoon Creeks" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "East Branch" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Mamakating Hollow" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Neversink Highlands" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Summitville" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Taconic" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Terminal Moraine/Outwash Plains" NV Wild Apples 500mL 12 MFW 570433
Aaron Burr Cidery Homestead Cider "Sullivan County" NV Wild Apples 1.5L 3 MFW 577197
Aaron Burr Cidery Homestead Perry "Choke Pear" NV Choke Pear 500mL 12* MFW 575590
Good Life Cider

Good Life is a 69 acre farm and orchard on the west side of Cayuga Lake in Interlaken, NY. Garrett Miller and Melissa Madden bought the land in
2008 when the the fields were all in corn, wheat and soy. Over the past years, they have created a widely diverse ecological farm, growing certified
organic fruit, vegetables, and raising pastured poultry and beef. The ciders are distinctly "American" in style, combining international traditions and
styles to match the bittersweet and mineral-rich, acidic, heirloom apples grown on the property. Good Life also recently opened the Finger Lakes Cider
House on the property, serving as a communal tasting room for five local cider producers, and an unofficial hub for the artisanal cider renaissance
happening in the Finger Lakes.

Good Life Cider "Honeoye" NV Liberty/Baldwin/McIntosh/++ 750mL 12 MFW 557368
Good Life Cider "Workhorse" NV Goldrush/Golden Russett/++ 750mL 12 MFW 557368
Good Life Cider "Workhorse" (Keg) NV Goldrush/Golden Russett/++ 20L 1 MFW 575014
Good Life Cider "Barrel Rye" 2015 Golden Russett/Dabinett/++ 750mL 12 MFW 560801
October 2017 44
United States Vermont
Eden
Eden began on a trip to Montral in 2006 when founders Eleanor and Albert Lger 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 Lger'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 apritifs 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 Sparkling Cider "Imperial 11 Ros" NV Heirloom Blend/Red Currant 375mL 12 MFW 570431
Eden Sparkling Cider "Imperial 11 Ros" NV Heirloom Blend/Red Currant 750mL 12 MFW 575550
Eden Sparkling Cider "Imperial 11 Ros" (Keg) NV Heirloom Blend/Red Currant 20L 1 MFW 570432
Eden Sparkling Cider "Dry" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Dry" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Dry" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Sparkling Cider "Semi-Dry" NV Heirloom Blend 375mL 12 MFW 569671
Eden Sparkling Cider "Semi-Dry" NV Heirloom Blend 750mL 12 MFW 569672
Eden Sparkling Cider "Semi-Dry" (Keg) NV Heirloom Blend 20L 1 MFW 575014
Eden Cellar Series #1: "Cinderella's Slipper" 2014 Heirloom Blend 750mL 12* MFW 572863
Eden Farmhouse Cider "Windfall Orchard" NV Heirloom Blend 500mL 12* MFW 575154
Eden Apritif Cider "Orleans Herbal" NV Apples/Vermont Herbs 750mL 6* MFW 569673
Eden Apritif Cider "Orleans Bitter" NV Apples/Red Currant/Bitters 750mL 6* MFW 569674
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
United States Oregon

Art+Science
By day, Dan Rinke is the winemaker and vineyard manager at the biodynamic Johan Vineyards. But Rinke's labor of love is Art+Science, where he
has been crafting tiny-production wine and natural cider since 2011. Dan is the "science" part of the equation, taking care of production and farming,
while his artist wife Kim Hamblin fashions the evocative cut-paper art that adorns each bottle, all done at Roshambo Art Farm their rock quarry,
music venue, and working farm. Dan's leading philosophy is one of respect, utilizing organic and biodynamic farming principles, eliminating synthetic
fertilizers, herbicides, and fungicides, and using only their own cow manure and biodynamic preparations made from plants growing on the property.
The same philosophies that are used in the vineyards are also applied in the winery, where the only addition during the winemaking process is a small
amount of sulfur, and only right before bottling. Since 2013, Dan and Kim have also begun foraging for old, unsprayed, wild apples, pears, and quince
in the western side of the Willamette Valley, making some of the most exciting, complex renditions of natural cider and perry in the States today.

Art+Science West Valley Cider NV Apples/Quince 750mL 12 MFW 557368
Art+Science West Valley Cider (Keg) NV Apples/Quince 750mL 12 MFW 588013
Art+Science Wild Perry NV Pears 750mL 12 MFW 557368
Art+Science Wild Perry (Keg) NV Pears 750mL 12 MFW 588014
Art+Science Little Apples Cider NV Crab Apples 750mL 12 MFW 581430
Art+Science Sparkling Quince Wine NV Quince 750mL 12 MFW 581431
Art+Science "Symbiosis" 2015 Apples/Grner Veltiner 750mL 12* MFW 581429
Spirits, Vermouth, & Apritif

France Southwest
Domaine Sailles
Domaine Sailles is one of the pioneers of organic viticulture in the Ctes de Gascogne region of Southwest France. A family-owned estate since
1961, Sailles is now run by Jean Labrenne, 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 Tnarze, 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 Lefvre, 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 Sailles Armagnac-Tnarze "20 Ans" NV Ugni Blanc 750mL 12* MFW 556806
Domaine Sailles Armagnac-Tnarze 1988 Ugni Blanc 750mL 12* MFW 556374
Domaine Sailles Armagnac-Tnarze 1974 Ugni Blanc 750mL 12* MFW 556804

October 2017 45
Italy Valle d'Aosta
Maley
One day, Gianluca Telloli, a native of the Valle dAosta 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. Its 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 dAosta.

Maley L'Apitif Pommerbe NV Raventze/Herbs 750mL 12* PV 570481
Italy Trentino
Distilleria Francesco
Francesco Polis vineyards (550m/1800ft) can be found along the emerald-colored alpine lake of Santa Massenza, in the Trentino area of Trentino-
Alto Adige. Francesco Polis son, Alessandro, now works and oversees them along with the cantina. Alessandro works mostly with the native grape
varieties of the area: the delicate and herbal red, Schiava, and the lithe alpine white, Nosiola. Working with native yeast fermentations, his cellar style
remains minimalist with the precision and timing of a good cellar master. He has always believed in organic farming, and the winery obtained organic
certification in 1989 (and they now also employ several biodynamic techniques and preparations). Distilleria Francesco is the other face of Francesco
Poli. Besides wine, Poli is equally known for his detailed and delicately textured herbal infusions and various bottlings of grappa produced on the
property with a wood-burning, copper 'bagnomaria' water bath still.

Distilleria Francesco Grappa di Nosiola NV Nosiola 375mL 6* PV 577643
Distilleria Francesco Cirmolo Infusione in Grappa NV Grappa/Cirmolo 375mL 6* PV 577644
Distilleria Francesco Aquavite di Ciliegie Amarene NV Amarena Cherry 375mL 6* PV 577645
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 thats 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.

Le Vigne di Alice Amaro d'Erbe "Nina" NV Lots o' Herbs 750mL 12* PV 549091
Italy Piemonte
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 Scarpas
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 thats 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 di Sardegna NV Vernaccia 750mL 6* PV 563145
October 2017 46
United States Vermont
Eden
Eden began on a trip to Montral in 2006 when founders Eleanor and Albert Lger 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 Lger'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 apritifs 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 Apritif Cider "Orleans Herbal" NV Apples/Vermont Herbs 750mL 6* MFW 569673
Eden Apritif Cider "Orleans Bitter" NV Apples/Red Currant/Bitters 750mL 6* MFW 569674
Dessert
France
Domaine du Trapadis Rasteau Vin Doux Naturel Grenat 2013 Grenache/Carignan 500mL 6* MFW 553343
Domaine de Saint Pierre Vin de Liqueur "Les Larmes du Paradis" NV Chardonnay/Trousseau 750mL 6* MFW 570474
Julien Thurel "Cydromel" 2013 Apples/Honey 750mL 3* MFW 562075
Austria
Tinhof Burgenland Aperitiv NV Weiburgunder/Neuburger 500mL 8 CH 542553
Italy
Corte Sant'Alda Recioto della Valpolicella 2013 Corvina Grossa/Rondinella 500mL 6 PV 566679
Spain
Alfredo Maestro "La Cosa The Thing" VdlT Castilla y Len 2014 Moscatel de Alejandra 375mL 6 JPS 574442
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
Big Bottles
Sparkling/Pt-Nat
France
Bernard Vallette "Ne Bulleuse" VMQ Ros NV Gamay 1.5L 6 MFW 562442
Piollot Champagne "Champs Rays" Brut Nature NV ('13) Chardonnay 1.5L 6* MFW 575888
United States
Onward Suisun Valley Malvasia Bianca Ptillant Naturel 2015 Malvasia Bianca 1.5L 6* MFW 570662
Aaron Burr Cidery Homstead Cider "Sullivan County" NV Wild Apples 1.5L 3 MFW 577197
White Wine
France
Domaine des Gandines Vir-Cless "Climat Les Gandines" 2014 Chardonnay 1.5L 6 MFW 577180
Germany
Hofgut Falkenstein Niedermenniger Herrenberg Sptlese Feinherb (11) 2016 Riesling 1.5L 6 MFW 584439
Italy
Bella Vita Pinot Grigio IGP Veneto 2016 Pinot Grigio 1.5L 6 MFW 538943
Spain
Alfredo Maestro "Lovamor" VdlT Castilla y Len 2016 Albillo Real 1.5L 6 JPS 582792

October 2017 47
United States
Bow & Arrow Eola-Amity Hills Sauvignon Blanc "Le Chnaie Vnyd" 2015 Sauvignon Blanc 1.5L 6 MFW 571830
Bow & Arrow Willamette Valley Sauvignon Blanc "Union School Vnyd" 2015 Sauvignon Blanc 1.5L 6 MFW 571830
Ros Wine
France
Domaine du Chapitre Ctes du Rhne Ros 2016 Grenache/Clairette Rose/++ 1.5L 6 MFW 580529
Bernard Vallette "La Rose Gorge" VdF Ros 2016 Gamay 1.5L 6 MFW 582812
Nicolas Gonin IGP Isre-Balmes Dauphinoises Ros 2016 Mondeuse 1.5L 3 MFW 585966
Spain
Alfredo Maestro "Amanda" VdlT Castilla y Len Rosado 2016 Garnacha Tintorera 1.5L 6 JPS 582793
Red Wine
France
Bernard Vallette Beaujolais "Quatre Saisons" 2014 Gamay 1.5L 6 MFW 541912
Elian Da Ros Ctes du Marmandais "Le vin est une fte" 2014 Abouriou/Cab Franc/Merlot 1.5L 6 MFW 546255
Benot Roseau "Petit Patagon" IGP Collines Rhodaniennes 2015 Syrah 1.5L 6 MFW 579560
Roland Pignard Morgon 2013 Gamay 1.5L 6 MFW 560539
Benot Roseau Saint-Joseph "Cuve Patagone" 2011 Syrah 1.5L 6* MFW 557339
Mas Foulaquier Pic Saint-Loup "Gran' Tonillires" 2010 Carignan/Grenache/Syrah 1.5L 6* MFW 584328
Domaine de Saint Pierre Arbois "Saint-Pierre" 2015 Pinot Noir 1.5L 6* MFW 572864
Domaine de Saint Pierre Ctes du Jura "Les Gaudrettes" 2015 Pinot Noir 1.5L 6* MFW 572865
Elian Da Ros Ctes du Marmandais "Chante Coucou" 2011 Merlot/CS/Malbec/Syrah 1.5L 6* MFW 570425
Italy
Bella Vita Montepulciano d'Abruzzo 2014 Montepulciano 1.5L 6 MFW 538945
Colombera & Garella Coste della Sesia 2013 Nebbiolo/Croatina/Vespolina 1.5L 6 PV 580527
Emidio Pepe Montepulciano d'Abruzzo 2003 Montepulciano 1.5L 1 PV 575847
Spain
Envnate "Lousas Vias de aldea" VdM Tinto 2015 Menca 1.5L 3 JPS 583464
United States
Bow & Arrow Willamette Valley Gamay 2015 Gamay 1.5L 6 MFW 571827
Bow & Arrow Willamette Valley "Air Guitar" 2015 Cab Franc/Cab Sauvignon 1.5L 6 MFW 571820
Bow & Arrow Willamette Valley "Rhinestones" 2015 Pinot Noir/Gamay 1.5L 6 MFW 571829
Broc Cellars Solano County Green Valley Valdigui "Wirth Vineyard" 2015 Valdigui 1.5L 6* MFW 576281
Order Details
Order deadline: Monday, 3:00PM
Delivery schedule:
Philadelphia: Wednesday
Philadelphia suburbs: Thursday
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.).

October 2017 48

MFW October Portfolio

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October '17

Name Vintage Grapes Size Pack Importer SLO Code

Domaine des Rebourgres (Jol Bouvet)

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- all prices and vintages subject to change -

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Loire Central France

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Champagne Cte des Blancs

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Champagne Cte des Bars/Aube

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Burgundy Cte de Beaune

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Domaine des Rouges-Queues

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Les Vignes de Paradis (Dominique Lucas)

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Rhone Valley North

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Rhone Valley South

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Martin Texier (Domaine de l'Amandier)

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Bordeaux Ctes de Blaye

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