Method

**SOLD OUT** Japanese Sauvignon Blanc from Yamanashi. The pioneering natural winemaking team of Grape Republic is putting their spin on this ubiquitous grape. Read more

**SOLD OUT** Founded in 2017, Grape Republic has become a leader in organic, natural winemaking in Japan. This cuvee is a baby orange wine made from Delaware, Niagara, Rosario Bianco, and a splash of Pinot Gris and Gewurztraminer.  Read more

The Perseval-Farge family estate is a meager 4 hectares in the 1er Cru region of Chamery in Montagne de Reims. The 'C. De Reserve' is Chardonnay dominate and creates an elegant yet flavorful, toasty style of Champagne. Perfect for roasted fish. Read more

From the famed biodynamic Piemonte winery, Cascina degli Ulivi, this Dolcetto is made for feasts and fireplaces. Notes of dried cherries, figs, and tobacco with burly tannins. Nibiô is local dialect for this unique strain of Dolcetto. Read more

‘L’opera des Vins’ is Jean-Pierre’s negoce project, using organically grown grapes from neighboring vignerons. Pinot d’Aunis and Chenin Blanc, from 80 year old vines. Hand harvested, native yeast, spontaneous fermentation in barrel. Read more

**SOLD OUT** Apple Cider from the Japanese natural wine pioneer Grape Republic. This fizzy apple cider is made from a selection of local grown Yamagata apple, including the indigenous Syu-yo variety, well know for its vibrant acidity. Read more

**SOLD OUT** Grape Republic is a rising star in the Japanese natural wine scene . This rose is a blend of skin fermented Steuben, Delaware, Niagara and has a light petillant effect. Frizzante, fresh, and fierce. Read more

**SOLD OUT** A fun, lively pet-nat from Japan! The Grape Republic project sets out to make organic, no sulfur wines that express the Japanese terroir. A blend of Delaware, Steuben, and Niagara that is bottled with a little RS to referment in bottle. Read more

**SOLD OUT** Grape Republic is a star in Japan's natural wine scene. Blend of 3 grapes: Merlot and Muscat Bailey A, which were co-fermented for 5 day and Steuben, which was fermented on skin for 8 days in amphora. Aged in amphora for 6 months. Read more

**SOLD OUT** Founded in 2017, Grape Republic has become one of the biggest names in Japanese natural wine production making organic wines with no sulfur. 100% Koshu from Nirasaki. 12 hours of skin contact then fermented and aged in amphora for 8 months. Read more

The famed "arrow wines" come from Gabrio Bini, an eccentric winemaker from the tiny volcanic island of Pantelleria. The Fanino is the gold standard for red & white grape co-ferments (in our opinion). Notes of blood orange, oregano, and red cherries with p Read more

**SOLD OUT** Domaine Bourdy is one of the oldest domaines in the Jura, dating back to the 1400s! You want to drink this wine out of a chalice. Notes of almond skins, quince, and baked lemons. Pair with a medieval feast. Read more

**SOLD OUT** Dark red with magenta hues, this bottle is pure Burgundian magic with notes of black cherry, red plum, and oolong tea. The Chapuis brothers are taking their experience with Lapierre and Chauvet and making waves out of Ladoix-Savigny. Read more

**SOLD OUT** A volcanic wine from the heart of France. Vincent Marie has been making zero-zero wines from Auvergne since 2013 and has quickly grown a cult following. This 100% Gamay wine has notes of fresh violets, black cherries, and turned earth. Read more

**SOLD OUT** A serious Cabernet Sauvignon with deep black cherry flavor and supple tannins. Their Estate Cabernet spends eighteen months’ in oak. Read more

Calek, a disciple of the Beaujolais Gang of Four, is well-known for his painstaking work in the vineyards and laissez faire approach in the cellar. The "A Toi Nous" cuvee is his lightest style red, made to be drank with reckless abandon. Read more

We could drink this Aligote all day. Tart green apples, lemon herbana, and stony minerality makes this the quintessential "high-acid white" sommelier wine. Made by the Prudhon family, an institution of Saint Aubin. Read more

This "bangin" cuvee from Mosse is 90% Pineau D'Aunis and 10% Cabernet France. This juicy red has notes of ripe red cherries, white pepper, and red licorice. Perfect for a charcuterie plate. Read more

Foillard is one of the "Gang of Four of Beaujolais" and makes classic expressions of Beaujolais terroir. The Cote du Py is his flagship wine, using grapes the famed slope of Morgon. Read more

Springtime bloom in a bottle. Made from 100% Moscato from Lazio, the Flora is incredibly fragrant and expressive. Made by the people from Sete who aim to preserve old vineyards, this wine has notes of potpourri, dried pineapple, and pear. Read more

A curated case of red wines, from all over the world, that you can chill or have on a chilly night! Current selection listed below in the description. Read more

So juicy, tart, n' tangy. This is Jean's first attempt at making a Pet-Nat. Old vine Melon de Bourgogne with spontaneous fermentation. Gently sparkling, with refreshingly bright notes of soft lemon and crisp minerals with a hint of salinity. Read more

Rich with blackcurrant, dark berry, and complex herbal notes. Medium-bodied and well balanced with subtle tannins. A touch of black pepper on the finish. Certified organic and vegan friendly. Read more

A juicy Loire red made by one of favorite up and coming natural winemakers in the Anjou. This Grolleau and Cabernet Franc blend has notes of bramble berry and blackberries - your new go-to red for backyard hangs and barbecues. Read more