Natural Wines

A lively, juicy Pinot Noir from Laurent Saillard in the Loire. Whole-bunch semi-carbonic maceration keeps the fruit bright and fresh, while aging in amphora and old barrels brings texture and depth without weighing it down. Read more

A bright, energetic Finger Lakes Pinot Noir with rose petal, strawberry, and black pepper. Whole-cluster fermentation and gentle extraction give it an ethereal, juicy character, lifted by high-toned acidity and a fresh, easy-drinking finish. Read more

A light, energetic Catalan red blending seven local varieties. Ripe red fruit, Mediterranean herbs, spice, and mineral notes lead into a fresh, crunchy palate with vibrant acidity. Unfiltered and made without added sulfur. Read more

A dry Finger Lakes Riesling from Lamb's Quarters Vineyard on Seneca Lake. Extended lees aging and full malolactic fermentation give it a creamy mid-palate, balanced by bright acidity, a gentle spritz, and notes of peach, lime, and ginger. Read more

A light, perfumed Gamay from Lake Road Vineyard on Cayuga Lake, with fresh strawberry, cocoa, and herbal notes. Native yeast fermentation and eleven months in neutral French oak preserve the wine's bright, delicate character. Read more

A pure, lively Pinot Noir from Laurent Saillard in Touraine, made from biodynamically farmed fruit with a minimal-intervention approach. Encore captures the lighter, fresher side of Loire Pinot Noir in a generous magnum format. Read more

From roughly 70-year-old Sauvignon Blanc vines in the Loire Valley, Blank is crisp, mineral, and energetic. Fermentation in wooden vats and aging in neutral demi-muids bring subtle texture while preserving the wine's bright acidity and freshness. Read more

Bangarang is a light, juicy Loire red built for pure drinking pleasure. Pineau d'Aunis brings spice and bright red fruit, while Chenin adds freshness and lift. Crisp, tangy, and energetic, it's especially good served with a slight chill. Read more

A dry, skin-contact field blend from Bichi in Tecate, with orchard fruit, quince, wild herbs, sandalwood, and beeswax. Fresh acidity and a gently savory, fermented edge give this unfiltered orange wine plenty of character. Read more

Philip Lardot draws a delicate Pinot Noir from the steep grey slate of Briedeler Herzchen. Aged 18 months in barrique, Eule is light and finely structured at just 11.5% alcohol, with mineral depth and freshness built to evolve in bottle. Read more

A blend of eight tiny vineyard sites across the Mosel, this biodynamically farmed Riesling brings together different expressions of the region. Fermented and aged in tank and neutral barrel, it's light, pure, and energetic at just 11% alcohol. Read more

A lively Chenin Blanc from 35-year-old organic vines in the Loire Valley. Native yeast fermentation and stainless steel aging preserve vibrant citrus, crisp apple, lime blossom, beeswax, and bright mineral freshness in a wonderfully drinkable style. Read more

A magnum-only collaboration between Nicolas Carmarans and Bruno Duchêne, blending Grenache and Fer Servadou. Whole-bunch co-maceration and a year in neutral barrique yield a fresh, expressive red with minimal sulfur. Read more

From old Pinot Noir vines planted on the Mosel's steep slate slopes, Red Light is bright, lean, and intensely fresh. The 2024 combines vivid red fruit with dried herbs and a distinctly stony mineral edge, carried by lively acidity. Read more

From old-vine Blaufränkisch grown on the slopes of Leithaberg, this savory 2018 shows dark fruit, forest floor, pepper, and dried herbs. A long 38-month élevage in amphora and used oak brings depth while preserving its firm acidity and spice Read more

A modern take on Grüner Veltliner with a touch of skin contact for extra texture and depth. Crisp citrus, stone fruit, and bright acidity are balanced by a lightly grippy finish in this vibrant natural white. Read more

A cross-regional blend of organically grown Alsatian varieties crafted by Alice and Olivier De Moor under their Vendangeur Masqué label. Citrus, stone fruit, white flowers, and beeswax are carried by vibrant acidity and remarkable precision. Read more

A classic coastal Txakolina from Getaria, made primarily from Hondarrabi Zuri. Native yeast fermentation and early bottling preserve bright citrus, green apple, saline minerality, and the wine's signature gentle natural spritz Read more

A skin-contact Pét-Nat made from organically grown Sauvignon Blanc. One week on the skins before bottling by the ancestral method creates fine bubbles, citrus, herbal notes, gentle tannins, and vibrant, refreshing energy. Read more

A structured, vineyard-specific expression of Subirat Parent (Malvasía de Sitges) from Partida Creus. Lively citrus, orchard fruit, and saline minerality unfold with bright acidity and a textural skin-contact edge — vibrant and refreshing with complexity. Read more

Inspired by their love of French Chenin Blanc, Stefanie and Alwin craft this Austrian wine from old vines rooted in mica schist on the Loiserberg. Mineral and vibrant, it pairs lively acidity with texture and depth shaped by careful vineyard work. Read more

A lively natural white from Andréa Calek in the Rhône. A blend of 70 % Viognier and 30 % Chardonnay, hand-harvested, fermented whole-cluster, and bottled unfiltered with no added sulfur, showing juicy orchard fruit and fresh acidity. Read more

A focused, mineral-driven 1er Cru Chablis from Thomas Pico’s Beauregard site. Lemon zest, green apple, and crushed stone are lifted by bright acidity and saline tension. Clean, precise, and elegantly poised with a long, savory finish. Read more

A crisp, saline Manzanilla from Jerez aged under flor near the sea. Green olive, chamomile, citrus peel, and almond notes glide over razor-sharp acidity and a briny finish. Bone-dry, vibrant, and endlessly refreshing. Read more