Sustainable Wines

100% Koniaros, an indigenous grape to the Macedonia region of Greece. A full-bodied red with notes of dried plums, figs, balsamic, and cocoa nibs. Pair with braised lamb or a feta salad! Read more

This volcanic red is 100% Listan Negro and 100% Carbonic Maceration. From the Island of Lanzarote, Bermejos makes terroir driven wines that are oh so delicious. Fresh, juicy fruit with a black pepper and smoke undertone. Read more

La Onda is part of the "New California" movement, using low-intervention methods, native yeasts, neutral oak, and minimal sulfur to showcase terroir. The Aguafiestas is a unique take on Cali Cab & Merlot with notes of sour cherry and pink peppercorns. Read more

Inspired by the Trousseau of Ganveat, this Bastarda from Galicia, Spain is delicate and perfumed while also having structure and power. Elegant and easy to drink while also being complex and cerebral. Drink with tapas. Read more

Who says rose can't age? Jose Luis Ripa knows Rioja like no one else (he's married to Maria Jose Lopez de Heredia) and decided in 2016 to make a classic Spanish Aged Rosado. Rich, nutty, textured, divine. Drink with roast pork. Read more

**SOLD OUT** Grape Republic is a pioneer of Japanese natural wine. This wine is made from Delaware, Steuben, and Koshu. The grapes were direct pressed into stainless steel for fermentation and élevage, but a small amount of Delaware was fermented on skins Read more

The goal of Grape Republic is to make organic, no sulfur Japanese wines that are aged in amphora. This cuvee is a blend of Steuben, Sauvignon Blanc. Juicy yet structured. Read more

**SOLD OUT** Grape Republic is making organic, no sulfur wines using primarily Labrusca grapes. The Dela Fresca is 100% Delaware made in a pet-nat style. The grapes were left on skins for a twelve-hour maceration to gain a bit more texture and color. Read more

A red muscat from the organic, no sulfur Japanese wine producer Grape Republic. Muscat Bailey A is a deep pink-skinned grape variety native to Japan. Juicy, floral, fantastic. Read more

Grape Republic is paving the way for organic, natural wine making in Japan. This cuvee is a sparkling blend of Niagara, Rosario Bianco, Neo Muscat, and Shine Muscat that is bottled with fresh Delaware juice to referment. Modestly sparkling, but lively. Read more

**SOLD OUT** Merlot from Japan! Grape Republic is making this red wine exclusively from Merlot grown in Yamanashi and aging it for six month in amphora. Grape Republic is fully organic and adds no sulfur to any of their wines. Read more

100% Tempranillo sourced from one of the highest vineyards in the country. Notes of bright red fruit with notes of tobacco leaf. A nice balance between juiciness and heftiness. Pair with roasted pork! Read more

**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

**SOLD OUT** Made from his oldest Pineau d'Aunis vines, the Nocturne is one of our favorite cuvees. Allowed to rest in barrel for over year before bottling, a large but approachable spicy red that highlights Robinot's talents. 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