Glou Glou, a phrase used for easy-drinking, delicious and young wines. It is a term now used throughout the entire world of wine. Come enjoy these delicious and gulpable wines!
Vina Maitia
‘Aupa Pipeño‘
Grapes: 80% Pais, 20% Carignan
Place: Maule Valley, Chile
Process: This wine is made in an old style called pipeño which dates back to at least the 16th century. The grapes, sitting at an altitude of 390ft were originally planted in 1895. The vineyard practices sustainable and dry farming. This wine has a short maceration of only 5 days, uses native yeasts for fermentation and spends 5 months in cement vats afterwards.
Family: David Marcel arrived to Chile fresh off the boat from France as a twenty-two year old winemaker hungry for new terroir. After graduating with a wine degree from Montplelier, David worked for large wineries producing significant quantities of wine while simultaneously falling in love with his Chileño bride. David eventually decided to make his home in Chile, and two decades later, began producing wines primarily composed of Pais and Carignan from some of Chile’s most prized heritage old vines. David is a force and one of the most generous humans we have ever encountered. He is not only a strong voice for Viña Maitia, but he is also a tireless advocate for the artisan winemakers of Chile and continues to lead a path for his contemporaries, typically putting himself after others. David’s wines are typically understated, extremely drinkable wines of great value.
Bottle: $23 | Glass: $10
Pullus ‘Halozan‘ Red
Grapes: Blaufränkisch, Gamay, and Zweigelt
Place: Štajerska, Slovenia
Process: Made from perfectly ripe grapes that were picked by hand three times over the span of September. All varieties were picked and fermented separately. Controlled cold fermentation with 2-3 weeks of skin maceration, and undergoing full malolactic fermentation. Blended, coarsely fined and filtered before bottling.
Family: Beneath the medieval streets of Ptuj, Slovenia’s oldest town, lie the vaulted cellars first carved in 1239 by Minorite monks, where wine has quietly matured for over eight centuries in the shadow of the famed Haloze Hills.
Across the centuries, these subterranean tunnels expanded, evolving from monastic cellar to communal stronghold of local winemaking. Under Yugoslavia, Ptujska Klet became a state-owned cooperative, but after Slovenia gained independence, the facility was acquired by a large agricultural company (Perutnina Ptuj), which transitioned it into the modern winery known today. A sweeping renovation followed—modernizing production while preserving irreplaceable historical elements such as old barrels, archival tanks, and deep library stocks. Today, the cellars hold one of Central Europe’s most significant wine archives, including Zlata trta (1917), the oldest Slovenian wine preserved to this day. As a testament to their archives aging quality, in 2023 Falstaff tasted and reviewed some of their 100-year-old bottles, including their Muskatni Silvanec 1921, receiving a perfect score, hailing the wine as “a truly exceptional wine”.
A new chapter began in 2021 when three employees and close friends—Tine Kek, Maks Kadivec (Head Winemaker), and the late visionary Vinko Mandl — purchased the company and brought Ptujska Klet back into the hands of three local families with a shared commitment to authenticity, regional pride, and quality.
Since returning to local family ownership in 2021, Ptujska Klet has undergone strategic modernization, including upgrading key winery systems and introducing new technologies aimed at elevating quality and efficiency. The largest and most impactful investment was the complete renovation of the grape receiving area of the cellar, along with all three large presses. This modernization has led to a direct and measurable improvement in the quality of all wines produced at the winery, while at the same time, additional upgrades enabled them to reduce their carbon footprint by 76%, further reinforcing their long-term commitment to sustainability alongside quality production.
Bottle: $25 | Glass: $11
Forlorn Hope ‘Queen of the Sierra’
Grapes: Zinfandel, Barbera, Tempranillo, Trousseau, and Mondeuse
Place: Sierra Foothills, California
Process: All fruit was hand-picked; fermentation was allowed to begin spontaneously with native yeast. Most lots were fermented separately due to different pick dates. All lots were pressed at dryness, averaging 14-21 days total time on the skins, and placed into neutral 227L barrique. After racking they remained in a combination of neutral oak and stainless steel until being bottled unfined and unfiltered. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.
Family: Matthew Rorick has been the winemaker behind the Forlorn Hope wines since the inception of the label in 2005, and tends 75 acres of organically farmed grapevines at Rorick Heritage Vineyard. In previous incarnations he has repaired submarine telescopes for the United States Navy, ridden skateboards for a living, and built electric guitars. His love of wine was fostered in him by his grandfather David Rorick Jr., who was a consummate dining partner and storyteller. His current efforts at RHV, including producing organically farmed estate wines and reconnecting with California’s pre-Prohibition viticultural traditions, are largely inspired by conversations at his grandfather’s table.
Coming from a background of photography and design while living in London, Mara decided city life wasn't meant for her and retrained with an enology/viticulture degree in the south of England. After a period of learning to make wine in various corners of the world, she found herself in Northern California specializing in sparkling wine production. Together with Matthew they run the daily winery activities throughout the year at Rorick Heritage Vineyard. When she's not tending to our wine, she's thinking about snow and where to go cross country skiing next.
Bottle: $31 | Glass: $14
Azienda Loghi ‘Berni Berni‘
Grapes: 100% Sangiovese
Place: Tuscany, Italy
Process: Hand harvested grapes in late September. Spontaneous fermentation with native yeasts in stainless steel tanks. Aged for 4 months in, stainless steel in order to maintain a clean, fresh flavor profile without imparting too much spice or tannin influence. Sulfite use kept to a minimum to fully showcase the grapes.
Family: Azienda Loghi is a small family farm located in the province of Siena, Tuscany, situated within the up-and-coming Orcia Valley D.O.C., as well as an area called Crete Senesi, which is famous for their white truffles. The farm is a remote 54 hectares of land where much of it is covered in natural forests, and 17 hectares are dedicated to what many connoisseurs prefer to, or at least say greatly rivals, the much more popular truffles of Alba. Here, Valentino Berni, who has had 2 other generations to learn from, collects these earthly gems, yet also has an exceptional passion and knack for making beautiful wines and olive oil from their 12 hectares of vineyards and 4 hectares of olive trees. 2 of those hectares of Sangiovese grow in Montalcino only 20km south of the farm, allowing Valentino to make the 2 famous wines of Montalcino (Brunello & Rosso). As to preserve the land for the health of all ‘crops’ that he harvests, Valentino’s farming practices on his sandy clay soils are strictly pristine and completely natural.
Bottle: $25 | Glass: $11