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Personal Tasting Kit $25.00 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1605721630783-MRE99LIJBFJNJO3BD5VA/Party-Wine-ZOOM-4-Pack-11182020-7.jpg Curated Wine Packs November - Party Wine 4 Pack $55.00 https://www.fermentedatl.com/special-deal daily 0.75 2020-12-04 https://www.fermentedatl.com/new-arrivals daily 0.75 2021-02-03 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1612212685047-4BPJMUJQJZFAEHF1P1DL/Fermented-New-Arrivals-2021.jpg NEW ARRIVALS https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1612377617815-VC57PIZHK9JYE2PEHQYY/Fermented-BULLI-C%C3%96R-COLLI-PIACENTINI-ROSSO-2.jpg NEW ARRIVALS https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1612377694341-RQJI109NT4CUQKAYHUEA/Fermented-ORGANIC-BLAUER-ZWEIGELT-1L-WAGRAM-2.jpg NEW ARRIVALS https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1612377741132-S9M4QOX1CUV7CLRA7G5L/Fermented-FILIPPO-CASSANO-CALX-PRIMITIVO-PUGLIA-2.jpg NEW ARRIVALS https://www.fermentedatl.com/march-mobile-tastings daily 0.75 2021-02-12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1613151579021-D45OO7J6DUVS3S0WN9K6/Sausto-2017-fermented-wine-tasting.jpg March Mobile Tastings - The Ferm’s take: “This graceful red is very upfront with appeasing plum and cherry notes. 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way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21e5d314-af3b-404d-adc0-00d2f951dc60/Detorri+Vino+Renosu+Bianco.jpeg Faux Pinot Grigio - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/new-page-1 daily 0.75 2021-09-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630615652651-MS9QGQFQY2UO6SLZCX0U/Image%2Bfrom%2BiOS-45.jpg Spain 2 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630615778185-0J6SL6LYT7DXI1PARV77/Image%2Bfrom%2BiOS-42.jpg Spain 2 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630618709913-ZAC1SNEIK5EF6WHEYCW8/IMG_1622.jpeg Spain 2 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630615880185-WBR49QOT5Q3056JN4SNC/Image%2Bfrom%2BiOS-43.jpg Spain 2 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/viva-la-france daily 0.75 2021-09-10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630698293209-UF75BBKFBDPPROESN3PL/20210902_152927.jpg viva la france - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630700000974-6MUUPP3IGP01VZ2B5FZJ/IMG_0518-2.jpg viva la france - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630698318707-NMK623T3FE6G669UJWFC/Image+from+iOS-58.jpg viva la france - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630698340634-P5U2NCX54S2B0QKZZ3DP/Image+from+iOS-57.jpg viva la france - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/trailblazingreds daily 0.75 2022-03-04 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f6903b2-99ed-4e10-878d-0e97c25afae0/Il+Censo+Njuro.jpeg Trailblazing Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2d85cd74-fd41-4a95-a603-528b17306ebb/Eric+Texier+St+Julien+en+St.+Alban.jpeg Trailblazing Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ab07dc81-f605-4530-bece-ad02a8e6bc3b/Lubreti+Orlegi.jpeg Trailblazing Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b16a61d3-0d60-4e46-95ee-a2a8ec02373b/Durigutti+Aguijon+de+Abeja.jpeg Trailblazing Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/tobefranc daily 0.75 2022-04-06 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e7ac87d2-b494-4b0b-acc1-e76aece506b4/La+Pepie+Cab+Franc.jpg To Be Franc - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cf2b3016-a401-4c7a-a46a-980cc4bad865/Ampeleia+Cab+Franc.jpg To Be Franc - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3efddde1-d0fa-492e-90c6-fbeac1e8b6af/Les+Georges+Chinon.jpg To Be Franc - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c556dce3-d2d3-45f4-8bd1-ffb8f6298928/Square+Plumb+and+Level.jpg To Be Franc - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/italy3 daily 0.75 2021-09-17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631910279196-U5PKZKAQB1J0VW5LY9RB/Image+from+iOS+%2812%29.jpg Italy3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631910462460-QAP0D1SBF2187F7E9HL5/Image+from+iOS+%2811%29.jpg Italy3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631222259834-DLG4A5GANQ34PZML0O7Y/Image+from+iOS-64.jpg Italy3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631222285379-1F1NMQ7QH7LXZNI2EL6E/Image+from+iOS-65.jpg Italy3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/california3 daily 0.75 2021-09-09 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631224118942-SQNDYLI3U09VOVXT14IC/Image+from+iOS-67.jpg California3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631224138554-DVO04FAGKSDDZE4FDP3B/Image+from+iOS-68.jpg California3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631224173690-YGX69NHCZM14S01K9Z0N/Image+from+iOS-69.jpg California3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1631224196417-HPN3M07DITNINOAC9KWC/Image+from+iOS-70.jpg California3 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/sunkissedwhites daily 0.75 2023-04-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6dbab5ed-eb09-4eb4-bf8e-f6c8296106a6/IMG_1923.jpg Sun Kissed Whites (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/flight-club-upcoming-flights daily 0.75 2021-09-10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1629481746467-4MQHZJFDTJWN3QO99AHX/flightclublogo.png Flight Club Upcoming Flights https://www.fermentedatl.com/bridalshower daily 0.75 2021-09-20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152349753-8UXQ98XJ6FA32BRUF50Z/Bare+Bones.jpg Bridal Shower https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152358474-82RTIA7M7XN4HO1U82D2/Better+Half.jpg Bridal Shower https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152366127-JLORWVVYEZ8OCZTZPLKP/Brun+Rose.jpg Bridal Shower https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152383040-RIVUCLN2H5LMIVM6PJ8G/Freja+Pinot+Noir.jpg Bridal Shower https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152405804-FOBZ16Z2H0AR4HQJ0VSY/I+Greco.jpg Bridal Shower https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632152427242-ZLOEIBOMF48MS6H597GU/Quest.jpg Bridal Shower https://www.fermentedatl.com/naturalwines daily 0.75 2022-05-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/28b9796b-9315-40de-b0d2-25a0f3c7e545/Orange+Grind+Flight.jpg naturalwines - Orange Grind Have you ever had Orange Wine before? It’s a type of white wine made by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued finished product. Perfect for people who want a more bodied white wine! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a144ea2-0c7e-4cc8-8482-04345a32ad05/Sfera+Macerato+%281%29.jpg naturalwines - Sfera Macerato From the Alps to the Mediterranean, SFERA is a collaboration with small certified-organic farmers to bottle Liters in limited runs. The Sfera Macerato is from the Italian producer Polvanera. From Puglia, Italy, this natural skin-contact orange wine is made from 100% Verdeca from cordon-trained vines. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cf6a3ace-f4c0-4865-ad32-36b41f2b0532/Cantine+Matrone+Lacryma+Christi+del+Vesuvio+Bianco+%281%29.jpg naturalwines - Lacryma Christi del Vesuvio Lacryma Christi is made from grapes indigenous to the slopes of Mount Vesuvius, and has been produced since Ancient Roman times. The first mention of this grape variety being grown in this area dates to the 5th century BC. The vines which cover the slopes of Mount Vesuvius are directly descended from the Aminei of Thessaly, brought to Italy by this people of ancient Greece in the 5th century BC. The vines are rooted in dark and porous lavic soil, which does not need to be irrigated as it naturally retains humidity, releasing it as needed. 100% Caprettone, the Vesuvio is ideal with fish and seafood, vegetables, and fresh cheeses. Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6b8660c5-d6fd-4968-bf3b-e76423dffeff/La+Stoppa+Ageno.jpg naturalwines - La Stoppa Ageno From Emilia, Italy, this wine is named after the founder of La Stoppa, lawyer Ageno, who was the first to believe and give value the great potential of this area. The only dry white wine of the estate, obtained after a long maceration from grapes of this hot and low yielding land. 90% Malvasia di Candia Aromatica & Ortrugo and 10% Trebbiano make up this organic wine with no fertilizing, weed killers or pesticides used during the growing process. Utilized spontaneous fermentation with indigenous yeasts, aged in 40 hectolitre wooden tanks and in bottle for a time necessary, no filtration or sulphites added. What makes it Orange? 4 months maceration on skins in stainless steel and/or cement tanks. Bottle: $47 | Glass: $21 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fc41919b-d7bd-492c-bdef-d656f3068c4f/Es+Okay+White.jpg naturalwines - Rootdown Cellars “Es Okay” “Every year I like to play around with some odds and ends and thankfully for Es Okay, I can do that. The 17% Skin Fermented Pinot Gris was the star this year as it went into both the Rosé and white blend this year giving it the structure needed. The 27% Chenin Blanc was foot treaded and left on skins for 6 hours before pressing off. Alone, the wines were pretty clean so the addition of 4% Riesling Piquete and 1% Skin Fermented Orange Muscat really gave this wine the vibe I was looking for. Aaaand with the demand of the wines I needed to find some volume so my friend hooked me up with some pretty lean 52% Chardonnay. As my old cellar master would say, “I hope it’s Goo Goo.” -Mike Lucia, Winemaker (Northern California) Bottle: $27 | Glass: $12 https://www.fermentedatl.com/traditionalwines daily 0.75 2021-09-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632427251203-26903DSSGD0TGQT1CHF0/Image+from+iOS+%2827%29.jpg traditionalwines - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632427839090-03XWEHTVBET642JT6S2F/Image+from+iOS+%2828%29.jpg traditionalwines - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632428606524-2D34448OH8PT4K3PX18H/Image+from+iOS+%2829%29.jpg traditionalwines - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632429019965-0I6DQ0FIJTEAMMLX2BLC/IMG_1169.jpg traditionalwines - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/bold daily 0.75 2022-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/217af8cb-9980-47f5-8a56-0224ccdd4903/Chateau+de+Peybonhomme+Les-Tours.jpeg The Bold & The Boisterous - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8c0335e4-f49a-4c7f-8196-4ce6e25db06c/Image+from+iOS+%2824%29.jpg The Bold & The Boisterous - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/be52386f-7634-4105-84cf-0e1436aa3e98/Colonia+Las+Liebres+Bonarda+Clasica.jpeg The Bold & The Boisterous - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/98c88757-998a-46f0-8d89-52021af95700/Kokomo+Zinfandel.jpeg The Bold & The Boisterous - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/loosetannin daily 0.75 2022-04-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/35a58223-5c01-4927-9166-0c6585e62c7f/La+Pepie+Cot.jpg A Loose Tannin - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5e5202d1-42b3-4d63-9391-a0bd083db6e9/Bonfanti+Malbec.jpg A Loose Tannin - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2a158337-e5ee-40ce-84ff-79728042f905/Antonelli+Montefalco+Rosso.jpg A Loose Tannin - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ea2f1348-602b-41d6-b9b1-d32dc34f2eca/Vina+Coterra+Rioja.jpg A Loose Tannin - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/supernatural daily 0.75 2023-03-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/453992da-25b3-48be-a8bf-449561c17dbf/IMG_4049.jpg Super Natural (Alpharetta) - Super Natural Everything at Fermented is more natural but some wines are Super Natural. No additives whatsoever. Some refer to this as a Zero Zero wine. See if you enjoy this style of wine and explore the world of Super Natural https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/60e7629c-779e-4027-b76e-6e789d346b16/IMG_4053.jpg Super Natural (Alpharetta) - Wonderland Ranch Orange Grapes: 100% Chardonnay Place: Mendocino, California Process: Organically farmed Wente Clone Chardonnay from The Beto Vineyard in Redwood Valley, Mendocino County. 3.92 tons were harvested on August 17, 2021. 100% destemmed berries went into one open top stainless-steel tank. Grapes were punched down two times per day throughout fermentation. After 21 days of skin contact, grapes were pressed. The wine aged in stainless steel for 6 months prior to bottling. Family: The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California . . . the way it once was. Bottle: $39 | Glass: $17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d1792f79-bcd9-45b6-8155-abb30337903c/IMG_4056.jpg Super Natural (Alpharetta) - Tenuta il Nespolo ‘Vino da Sete’ Grapes: Barbera, Sangiovese, Freisa Place: Piedmont - Italy Process: The grapes are pressed and the juice fermented without stems with natural yeasts in stainless steel tanks. Maceration lasts 12-14 days and temperatures are monitored throughout. The wine is aged in stainless steel tanks. Family: Luca Amerio is a very young winemaker from Nizza Monferrato area. The winery is located in Moasca, a lovely little village still partially unknown to touristic buses, dominated by a beautiful castle restored respecting its history and surrounded by vineyards and biodiversity. [So if you are planning a visit in Monferrato hills you cannot miss this stop]. Tenuta il Nespolo takes its name from the loquat - in italian 'nespolo' - tree that stands right in front of the winery entrance and has a long history of quality bulk wine behind it. A tradition that Luca wanted to maintain, to please his family and to communicate the dignity that lies behind a demijohn, or why not, a bag in box! The winery is visited not only by aficionados from the surrounding areas, but also by people from Lombardy who, with the excuse of stocking up on red wine for the winter, have the chance to spend a day in Piedmont enjoying good food and good drink. Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines, as opposed to the often too-heavy-handed fermentations of the region's native red grapes Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3435c274-8c82-403c-a419-aba5cee012e3/20230224_190551.jpg Super Natural (Alpharetta) - Envinate ‘benje’ Grapes: Listan Prieto Place: Canary Islands, Spain Process: The vines grow untrained, the soil is worked by hand, and no chemicals are used. The island experiences a fairly temperate climate, enabling grapes to ripen at moderate alcohol levels while retaining bright acidity. Each parcel is hand-harvested during the first half of September, destemmed and vinified separately, some in concrete tank and some in small open tubs. Maceration is 10-20 days (depending on parcel) with daily punch-downs, pressed 40% into concrete tank and the remainder into neutral French barriques for malolactic fermentation and aging on fine lees for 8 months, without battonage or added SO2. Bottling is without filtration, and clarified using natural vegetable proteins. Family: Envínate (“wine yourself”) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying winegrowing at the University of Miguel Hernández in Alicante. Their work, both in the vineyard and winery, is focused on exploring the ancient, Atlantic-infused terruños of Ribeira Sacra and the Canary Islands, as well as exceptional vineyard plots across the Iberian Peninsula. Bottle: $41 | Glass: $18 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4341eac6-40f0-4a96-8e01-6e3333bfd3dc/IMG_4055.jpg Super Natural (Alpharetta) - Occhipinti SP68 Grapes: 70% Frappato/30% Nero D’Avola Place: Sicily, Italy Process: Organic grapes are harvested at the end of September with fermentation lasting 15 days sur lees with indigenous yeasts. The wine is then aged 6 months in concrete tanks and 1 month in the bottle with no filtration. Family: Winemaker Arianna Occhipinti brings a tremendous amount of respect to her occupation. Respect for the earth and its balance. Respect for the vineyard with thoughtful agriculture. Respect for the fermentation process with the use of indigenous yeasts. And, most of all, respect for the wine as if it were a person. Bottle: $39 | Glass: $17 https://www.fermentedatl.com/chardonnay daily 0.75 2021-09-29 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632955156330-DIEZDFHWBFSMXX83IVLN/Image+from+iOS+%2866%29.jpg chardonnay - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632955916529-NGK03MVATZ0Q19MK9HN5/Image+from+iOS+%2867%29.jpg chardonnay - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632956136492-5J40VJJRT4TUMIFP9RVT/Image+from+iOS+%2868%29.jpg chardonnay - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632956388182-5YWYR5YX2H2FS33ZCEBO/Image+from+iOS+%2869%29.jpg chardonnay - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/nattycanton daily 0.75 2022-02-05 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0fe721af-3469-46da-96b6-159fcc4fb7e9/Robert+Sinskey+Abraxas.jpeg Natty Wines (Canton Only) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/494f0708-dd27-4efe-9a7c-0f18fbcacf77/Image+from+iOS+%282%29.jpg Natty Wines (Canton Only) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d5ac837f-a2f1-48ef-a637-2aa0a6f756ae/Iruai+Shasta-Cascade.jpeg Natty Wines (Canton Only) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/913de31d-e8c0-4b73-b543-353dd4c5f497/Lomas+de+LLahuen+Pipeno.jpg Natty Wines (Canton Only) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/offthebeatenpath daily 0.75 2021-09-29 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1632959034958-39DSYHJM3YVSCMVNKSHX/Image+from+iOS+%2877%29.jpg offthebeatenpath - 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Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d289f00c-800c-491e-bda6-4de95865f5a4/IMG_2244.jpg Holiday Whites - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6fa65bc4-4e53-4731-bb03-98064ea44cc3/IMG_2245.jpg Holiday Whites - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4c78ca6c-43f9-4e76-8bff-bf92876efc25/IMG_2246.jpg Holiday Whites - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/deliciousreds daily 0.75 2021-12-31 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/137a4b79-1173-4efc-a5e8-fc7b4d6dfd84/Image+from+iOS+%2823%29.jpg Delicious Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/52bb0428-3f9d-4212-9b49-fd0b093ac9ab/Image+from+iOS+%2824%29.jpg Delicious Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21f1f0d6-953a-47a5-85ad-0f0756b825b2/Vina+Sastre+Tempranillo.jpg Delicious Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb927fcd-a698-4157-9f9a-b3a68cf7f890/Image+from+iOS+%2821%29.jpg Delicious Reds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/explorerwhites daily 0.75 2022-01-02 https://www.fermentedatl.com/undergroundwinesociety2 daily 0.75 2022-01-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/190955a6-db73-4a34-a8ea-db078ffbb2af/Wine+Dinner.jpeg Underground Wine Society https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/70ed6294-d025-4681-ae33-a2278f16e462/sven-wilhelm-2cRXSWyMHA8-unsplash.jpg Underground Wine Society https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/836acf33-783a-4185-b2a1-316c55436589/maksym-kaharlytskyi-3uJt73tr4hI-unsplash.jpg Underground Wine Society https://www.fermentedatl.com/explorerreds daily 0.75 2022-01-02 https://www.fermentedatl.com/explorermixed daily 0.75 2022-01-02 https://www.fermentedatl.com/connoisseurreds daily 0.75 2022-01-02 https://www.fermentedatl.com/connoisseurmixed daily 0.75 2022-01-02 https://www.fermentedatl.com/aficionadoreds daily 0.75 2021-12-22 https://www.fermentedatl.com/aficionadomixed daily 0.75 2021-12-24 https://www.fermentedatl.com/undergroundwinesocietyjanuary daily 0.75 2022-01-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/469db353-e170-4010-898c-7f0d6fcf79b8/Weiss+%26+Grau.jpg Underground Wine Society: January - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a43a09e-f553-4e10-a3cf-7282bc48a197/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: January - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ac5812a-3894-4ba8-b863-15d3ae39643b/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpg Underground Wine Society: January - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/655fe1ac-ef72-431d-ae0e-43e6e1ec601d/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1874bdf1-2791-4dc4-8262-5e1cc9065de1/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7619b1b3-26fc-40be-8a3b-b8873282a813/Division+Musical+Chairs.jpeg Underground Wine Society: January - Division “Musical Chairs” Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay and a hint of Gewürztraminer Region: Portland, Oregon Wine Notes: Playful and bright and everything nice. This melliflous mingle of blanc grapes flows out of the bottle and into your glass for immediate lip smacking approval. As ever, the amazingly talented Minneapolis based artist Ashley Mary captures our playful fun in bottle just perfectly! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7fe5ab09-757a-433d-a848-13ae90b11348/Rootdown+Cellars+Chenin+Blanc.jpeg Underground Wine Society: January - Rootdown Cellars Chenin Blanc Grapes: Chenin Blanc Region: Heringer Vineyard, California From the winemaker::“After the fruit came in, I transferred the whole clusters to bins which I filled with Co2 and allowed to marinate for 5 days until carbonic fermentation began to set in. Next, I pressed the whole clusters for a whole press cycle. The wine settled in tank before transferring to barrel for a native yeast fermentation.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21905440-acf7-42a4-aaad-2752960fb43c/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd5f4077-54ad-4a53-a6e0-536cde25e760/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/db63bcec-edfd-40a0-8000-4f9b105d155e/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/33599aea-b9bd-497e-8828-338520375b4d/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f5163689-7c90-4cad-927c-0b9ad51c314e/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5a9dc25-a7ac-415d-9131-4da362a1f6f7/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fee39dc3-97a5-4bfa-92ae-928f68d979a8/Prima+Tempranillo.jpeg Underground Wine Society: January - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/378d914c-d749-45e6-82a0-6f6e7d76083c/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d28e834c-8754-4f25-9eb7-3843edad2480/Red+Bat+Garnacha.jpg Underground Wine Society: January - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/75b4d8d5-6f02-42e1-a0c7-69c8da271997/NV+Weingut+Rebenhof+Zweigelt+Rose%CC%81+Saigne%CC%81e.jpg Underground Wine Society: January - Rebenhof Zweigelt Rosé Saignée Grapes: 100% Zweigelt Region: Steiermark, Austria Wine Notes: Certified biodynamic,Free run juice fermentation and élevage for 16 months in stainless steel tanks. No filtration, natural decant and bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a9950b21-bab6-4b81-95e5-83ce704f7c99/Prima+Tempranillo.jpeg Underground Wine Society: January - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7a7ff69c-88da-446a-9e84-d03b012533e4/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0c8ced9-41a6-4b98-a754-a9c56d536474/Red+Bat+Garnacha.jpg Underground Wine Society: January - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: January - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21009965-ec88-41a1-8d14-bd07ba228eef/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cbbfd642-67ef-4f71-97ae-ecd9818fb935/Arnot-Roberts+Syrah.jpeg Underground Wine Society: January - Arnot-Roberts Syrah Grapes: Syrah Region: Sonoma Coast, California Wine Notes: 18 year old vines planted in sandy clay-loam six miles from the Pacific in the heart of the Petaluma wind gap. Fermented 100% whole cluster with native yeast and basket pressed to neutral French oak barrels for ten months. 10 barrels produced. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bbd791a6-668e-450d-a2ba-af1fa394640d/Jean+Chauvenet+Bourgogne+Pinot+Noir.jpg Underground Wine Society: January - Jean Chauvenet Bourgogne Grapes: Pinot Noir Region: Burgundy, France Wine Notes: The harvest is 100% destemmed then placed in stainless steel vats for pre-fermentation maceration (10°-12°C) for 5 to 6 days. Thus, care should be taken to avoid excessive extraction of tannins during vinification, with maceration spread over a maximum of 15 days with two punching downs per day for the first 5 days and then only one pumping over per day for 8 to 10 days. The must is then pressed then the wines are statically settled in a buffer tank for 2 to 3 days before being placed in barrels (0% new wood). After 16 months, the wines are blended in vats for two weeks, and finally bottled without fining or filtration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d1e8d7e-0ae1-4dfa-8e52-1189dabceb69/Dirty+%26+Rowdy+Brosseau.jpeg Underground Wine Society: January - Dirty & Rowdy Brosseau Vineyard Grapes: 100% Grenache Region: Monterey County, California Wine Notes: From 15-year-old vines farmed organically and planted on granite and limestone soils, on an impressive site right by the entrance to the Pinnacles National Park, at 430 metres above sea level. Vinification: whole bunch maceration, maturation in barrels that have seen 8-14 wines, with zero additives during vinification, and just a microdose of sulphur at bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5d5c0e5-bb04-4a58-b74a-4a5582d91a1b/Cruse+Tradition.jpg Underground Wine Society: January - Cruse Tradition Grapes: 54% Pinot Noir, 46% Chardonnay Region: Petaluma, California Wine Notes:: The grapes were pressed using a traditional Champagne cycle and press cut. The wine proceeded through a native primary and malolactic fermentation in barrel and wooden tanks. The final blend contains 6.5% reserve wine. No sulfur was used in the èlevage. No dosage. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c6e87920-d0b5-4c65-9da4-64ff27cfa3c6/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: January - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3684d9df-60bb-4fcc-a56a-ff230d1ddcf7/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: January - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b94b02d0-b3bf-49c6-986e-1d5f38a91381/Dashe+Les+Enfants+Terribles.jpeg Underground Wine Society: January - Dashe “Les Enfants Terribles” Grapes: 100% Zinfandel Region: Mendocino County, California Wine Notes: Carbonic Maceration, Native Yeast Fermentation. Wine is aged 4-5 Months in French Oak. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d3aa037a-12e4-442e-a401-ccb1edd065a2/Walter+Hansel+Chardonnay.jpg Underground Wine Society: January - Walter Hansel “Cuvée Alyse” Grapes: 100% Chardonnay Region: Santa Rosa, California Wine Notes: Produced from the highest elevation and is a product of 3 clones; the Hyde/wente; the Hudson/wente and French Dijon clone 95. These clusters are extremely small and the berries are the size of BB's; offering rich and flavorful wines. My Mom, Alyce, was an exciting Lady with over-the-top energy and appeal. This wine takes after her. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f42c8c47-a1e0-4fdc-be5c-ed90233cfda7/Red+Bat+Garnacha.jpeg Underground Wine Society: January - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e5a989e-0fdd-4395-b703-4ab27593983f/Bisci+Rosso.jpg Underground Wine Society: January - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: January - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: January - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b6818093-9673-4500-8677-c67f2f3be684/Broc+Cellars+Le+Clairet+_The+Perfect+Red_.jpg Underground Wine Society: January - Broc Cellars “Le Clairet” Grapes: 90% Cabernet Sauvignon, 10% Cabernet Sauvignon Rosé Region: Wirth Ranch, California From the Winemaker: “We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. For this year’s release we made rosé from the same Cabernet vines from Wirth Ranch to add to the wine, making more of a lighter clairet style. The grapes for the rosé were foot stomped and left on the skins for 24 hours, then pressed into stainless tank. Enjoy” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: January - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/206ed073-4d32-46eb-9fba-ae751c78d851/Prima+Tempranillo.jpeg Underground Wine Society: January - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fe37ca5b-c9a9-4de9-84d4-b190e5921ce1/Tio+Ucco.jpeg Underground Wine Society: January - Alvar de Dios Tio Uco Grapes: 90% Tempranillo, 10% Garnacha Region: Toro, Spain Wine Notes: In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f428e39-931e-493e-9325-18e7780b75cb/Weiss+%26+Grau.jpg Underground Wine Society: January - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/da7672a7-44a8-4055-9769-9ecc43d39490/Chateau+du+Petit+Thouars+Les+Georges.jpeg Underground Wine Society: January - Chateau du Petit Thouars “Les Georges” Grapes: 100% Cabernet Franc Region: Chinon, France Wine Notes: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/89722b71-f7a1-42d7-9eeb-05cdff518297/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: January - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://www.fermentedatl.com/dreamingalpha daily 0.75 2022-02-04 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/65e95f46-4773-4335-9cc3-34c20b24406a/Folk+Machine+Gamay+Noir+Rose.jpg “Dreaming of Spring” ROSÉ FLIGHT (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f888b58d-af34-4266-abc5-0bbd514794cc/Peyrassol+Provence+Rose+%281%29.jpeg “Dreaming of Spring” ROSÉ FLIGHT (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2d01360f-5053-4f34-91a3-52e664bc05e7/Day+Wines+Lemonade+PN+Rose.jpg “Dreaming of Spring” ROSÉ FLIGHT (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c492b3b4-dbe8-4fa5-aa7f-dc18a2195211/Ercole+Rose.jpg “Dreaming of Spring” ROSÉ FLIGHT (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/flightclubcanton daily 0.75 2023-10-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1577819151429-S84G13RLLDTKKDKRWJWX/Screen+Shot+2019-12-31+at+2.05.10+PM.png Canton Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630079704682-VPCL0NF1LP06WQOLWQOM/fcccc.png Canton Flight Club - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38ea5e27-2147-4631-b07c-24883f4e46c4/IMG_4996.jpg Canton Flight Club - Sauv Stories $17 Sauvignon Blanc is the perfect white grape for summer time! Crisp and refreshing with vibrant acidity. As with all grapes it will vary depending on where it is grown and the style of the winemaker. Find out which story is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d01a0b3-2c60-421d-990f-9426ab7c79bf/Layers+of+Skin.jpg Canton Flight Club - Layers of Skin $19 Different shades of skin contact white grapes. a.k.a Orange Wine, Amber Wine & Copper Wine. These are four beautiful examples from Oregon, Portugal, Spain and Slovenia. Discover the layers that skin contact brings and how uniquely different and delicious these wines are. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/122c2c30-0383-49a6-8007-eb3bc8be2082/IMG_7472.jpg Canton Flight Club - Rocket Pop $19 These rosés made us think of fireworks and bottle rockets because the wines are so vibrant and lively! Taste through this amazing lineup to see which one is your favorite. Featuring natural rosé from Portugal, Spain, California and Italy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/11369e1a-a864-47ed-b98f-505bb88a0665/Image+from+iOS+%2841%29.jpg Canton Flight Club - Dog Days (Chilled Reds) $21 The Dog Days of Summer are upon us! The perfect weather for chilled reds. These are refreshing and delicious wines that you must experience to enjoy!Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eac3a578-9a8a-4499-9467-0a5e9583c2f7/IMG_6288.jpg Canton Flight Club - Hayride Reds $18 The fall season is upon us and it is the perfect time to enjoy hayrides, corn mazes and frolicking in the leaves. These reds will pair perfectly with all of your fall endeavors! https://www.fermentedatl.com/flights daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1577819151429-S84G13RLLDTKKDKRWJWX/Screen+Shot+2019-12-31+at+2.05.10+PM.png Flights https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15e793a9-76e0-4fa3-8025-bdbcd30183a1/flight+graphics+%2810%29.png Flights - Four Blind Wines $23 Looking for a unique experience, or incredibly confident in your tasting skills? This is the flight for you! We present you with 4 unknown wines - can you guess the grapes? https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9a082d03-3788-49fe-a959-8c52108191ea/Meet+the+Whites+March+2026.png Flights - Meet the Whites $25 Four phenomenal whites to accompany the warm and breezy springtime weather! Sauvignon Blanc, Arneis Blend, Melon Blanc, Albarino https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fd7749b0-39a0-40ca-8c7c-c36c0bdad492/Code+Orange+April+2026.png Flights - Code Orange $25 Jump into some vibrant and fresh bottles on our updated orange wine flight! Trebbiano, Verdejo Blend, Nascetta/Cortese Blend, Pinot Gris Blend https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2c9d7276-7afe-452b-8fc8-4de8cc8dec4b/Pretty+in+Pink+March+2026.png Flights - Pretty in Pink $27 Spring into the new season with these beautifully crafted rosés. Cinsault Blend, Gewurztraminer Blend, Nero d’avola, Co-ferment Blend https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/65d0ad95-0859-4eaf-b59c-996d61857bc3/Glou-Glou+Mar+2026.png Flights - Glou-Glou Reds $23 Four light-bodied and easy-drinking wines for you to kick back with any day of the week! Red & White Co-ferment, Pais Blend, Blaurfrankish Blend, Sangiovese https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3afd2b9f-5607-4c31-8e53-c6d65b6ecc0e/Rustico+Italiano+Mar+2026.jpg Flights - Rustico Italiano $29 Rustic Italian Wines from amazing producers! Monica, Montepulciano, Teroldego, Sangiovese https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/19fc9ca0-7d0d-41b2-9423-49f615a416ad/Bad+Ass+Reds+Feb+2026.png Flights - Badass Reds $41 Four amazing red wines, all off of our Special Occasion wall! Cabernet Franc, Merlot, Bordeaux Blend, Malbec https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d11da507-853d-4bff-a913-32936374d938/flight+graphics+%28600+x+600+px%29+%282%29.png Flights - Hayride Reds $27 Sip into the season! Enjoy four red wines that will pair perfectly with your crisp autumn evenings! Nebbiolo, Cab Franc Blend, Cabernet Sauvignon Blend, Tempranillo https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e739fe8c-0974-4185-bd81-4714296874a7/flight+graphics+%28600+x+600+px%29+%281%29.png Flights - Vermouth & Amaro $31 Try something new with two Vermouths and two Amari made by four brilliant producers! Muller-Thurgau Blend, Muscatel, Ruché, Cortese https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/00de47c0-b972-4659-970e-197e3ed8badd/Image+from+iOS+-+2021-11-19T153001.619.jpg Flights - Charcuterie Boxes Available $27 https://www.fermentedatl.com/undergroundwinesociety-1 daily 0.75 2022-02-10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/469db353-e170-4010-898c-7f0d6fcf79b8/Weiss+%26+Grau.jpg Underground Wine Society: January (Copy) - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a43a09e-f553-4e10-a3cf-7282bc48a197/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January (Copy) - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: January (Copy) - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ac5812a-3894-4ba8-b863-15d3ae39643b/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpg Underground Wine Society: January (Copy) - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/655fe1ac-ef72-431d-ae0e-43e6e1ec601d/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1874bdf1-2791-4dc4-8262-5e1cc9065de1/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7619b1b3-26fc-40be-8a3b-b8873282a813/Division+Musical+Chairs.jpeg Underground Wine Society: January (Copy) - Division “Musical Chairs” Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay and a hint of Gewürztraminer Region: Portland, Oregon Wine Notes: Playful and bright and everything nice. This melliflous mingle of blanc grapes flows out of the bottle and into your glass for immediate lip smacking approval. As ever, the amazingly talented Minneapolis based artist Ashley Mary captures our playful fun in bottle just perfectly! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7fe5ab09-757a-433d-a848-13ae90b11348/Rootdown+Cellars+Chenin+Blanc.jpeg Underground Wine Society: January (Copy) - Rootdown Cellars Chenin Blanc Grapes: Chenin Blanc Region: Heringer Vineyard, California From the winemaker::“After the fruit came in, I transferred the whole clusters to bins which I filled with Co2 and allowed to marinate for 5 days until carbonic fermentation began to set in. Next, I pressed the whole clusters for a whole press cycle. The wine settled in tank before transferring to barrel for a native yeast fermentation.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21905440-acf7-42a4-aaad-2752960fb43c/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd5f4077-54ad-4a53-a6e0-536cde25e760/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/db63bcec-edfd-40a0-8000-4f9b105d155e/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January (Copy) - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/33599aea-b9bd-497e-8828-338520375b4d/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f5163689-7c90-4cad-927c-0b9ad51c314e/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5a9dc25-a7ac-415d-9131-4da362a1f6f7/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fee39dc3-97a5-4bfa-92ae-928f68d979a8/Prima+Tempranillo.jpeg Underground Wine Society: January (Copy) - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/378d914c-d749-45e6-82a0-6f6e7d76083c/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d28e834c-8754-4f25-9eb7-3843edad2480/Red+Bat+Garnacha.jpg Underground Wine Society: January (Copy) - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/75b4d8d5-6f02-42e1-a0c7-69c8da271997/NV+Weingut+Rebenhof+Zweigelt+Rose%CC%81+Saigne%CC%81e.jpg Underground Wine Society: January (Copy) - Rebenhof Zweigelt Rosé Saignée Grapes: 100% Zweigelt Region: Steiermark, Austria Wine Notes: Certified biodynamic,Free run juice fermentation and élevage for 16 months in stainless steel tanks. No filtration, natural decant and bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a9950b21-bab6-4b81-95e5-83ce704f7c99/Prima+Tempranillo.jpeg Underground Wine Society: January (Copy) - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7a7ff69c-88da-446a-9e84-d03b012533e4/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0c8ced9-41a6-4b98-a754-a9c56d536474/Red+Bat+Garnacha.jpg Underground Wine Society: January (Copy) - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: January (Copy) - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21009965-ec88-41a1-8d14-bd07ba228eef/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January (Copy) - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cbbfd642-67ef-4f71-97ae-ecd9818fb935/Arnot-Roberts+Syrah.jpeg Underground Wine Society: January (Copy) - Arnot-Roberts Syrah Grapes: Syrah Region: Sonoma Coast, California Wine Notes: 18 year old vines planted in sandy clay-loam six miles from the Pacific in the heart of the Petaluma wind gap. Fermented 100% whole cluster with native yeast and basket pressed to neutral French oak barrels for ten months. 10 barrels produced. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bbd791a6-668e-450d-a2ba-af1fa394640d/Jean+Chauvenet+Bourgogne+Pinot+Noir.jpg Underground Wine Society: January (Copy) - Jean Chauvenet Bourgogne Grapes: Pinot Noir Region: Burgundy, France Wine Notes: The harvest is 100% destemmed then placed in stainless steel vats for pre-fermentation maceration (10°-12°C) for 5 to 6 days. Thus, care should be taken to avoid excessive extraction of tannins during vinification, with maceration spread over a maximum of 15 days with two punching downs per day for the first 5 days and then only one pumping over per day for 8 to 10 days. The must is then pressed then the wines are statically settled in a buffer tank for 2 to 3 days before being placed in barrels (0% new wood). After 16 months, the wines are blended in vats for two weeks, and finally bottled without fining or filtration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d1e8d7e-0ae1-4dfa-8e52-1189dabceb69/Dirty+%26+Rowdy+Brosseau.jpeg Underground Wine Society: January (Copy) - Dirty & Rowdy Brosseau Vineyard Grapes: 100% Grenache Region: Monterey County, California Wine Notes: From 15-year-old vines farmed organically and planted on granite and limestone soils, on an impressive site right by the entrance to the Pinnacles National Park, at 430 metres above sea level. Vinification: whole bunch maceration, maturation in barrels that have seen 8-14 wines, with zero additives during vinification, and just a microdose of sulphur at bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5d5c0e5-bb04-4a58-b74a-4a5582d91a1b/Cruse+Tradition.jpg Underground Wine Society: January (Copy) - Cruse Tradition Grapes: 54% Pinot Noir, 46% Chardonnay Region: Petaluma, California Wine Notes:: The grapes were pressed using a traditional Champagne cycle and press cut. The wine proceeded through a native primary and malolactic fermentation in barrel and wooden tanks. The final blend contains 6.5% reserve wine. No sulfur was used in the èlevage. No dosage. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c6e87920-d0b5-4c65-9da4-64ff27cfa3c6/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: January (Copy) - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3684d9df-60bb-4fcc-a56a-ff230d1ddcf7/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: January (Copy) - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b94b02d0-b3bf-49c6-986e-1d5f38a91381/Dashe+Les+Enfants+Terribles.jpeg Underground Wine Society: January (Copy) - Dashe “Les Enfants Terribles” Grapes: 100% Zinfandel Region: Mendocino County, California Wine Notes: Carbonic Maceration, Native Yeast Fermentation. Wine is aged 4-5 Months in French Oak. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d3aa037a-12e4-442e-a401-ccb1edd065a2/Walter+Hansel+Chardonnay.jpg Underground Wine Society: January (Copy) - Walter Hansel “Cuvée Alyse” Grapes: 100% Chardonnay Region: Santa Rosa, California Wine Notes: Produced from the highest elevation and is a product of 3 clones; the Hyde/wente; the Hudson/wente and French Dijon clone 95. These clusters are extremely small and the berries are the size of BB's; offering rich and flavorful wines. My Mom, Alyce, was an exciting Lady with over-the-top energy and appeal. This wine takes after her. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f42c8c47-a1e0-4fdc-be5c-ed90233cfda7/Red+Bat+Garnacha.jpeg Underground Wine Society: January (Copy) - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e5a989e-0fdd-4395-b703-4ab27593983f/Bisci+Rosso.jpg Underground Wine Society: January (Copy) - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: January (Copy) - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: January (Copy) - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b6818093-9673-4500-8677-c67f2f3be684/Broc+Cellars+Le+Clairet+_The+Perfect+Red_.jpg Underground Wine Society: January (Copy) - Broc Cellars “Le Clairet” Grapes: 90% Cabernet Sauvignon, 10% Cabernet Sauvignon Rosé Region: Wirth Ranch, California From the Winemaker: “We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. For this year’s release we made rosé from the same Cabernet vines from Wirth Ranch to add to the wine, making more of a lighter clairet style. The grapes for the rosé were foot stomped and left on the skins for 24 hours, then pressed into stainless tank. Enjoy” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: January (Copy) - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January (Copy) - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January (Copy) - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January (Copy) - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/206ed073-4d32-46eb-9fba-ae751c78d851/Prima+Tempranillo.jpeg Underground Wine Society: January (Copy) - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fe37ca5b-c9a9-4de9-84d4-b190e5921ce1/Tio+Ucco.jpeg Underground Wine Society: January (Copy) - Alvar de Dios Tio Uco Grapes: 90% Tempranillo, 10% Garnacha Region: Toro, Spain Wine Notes: In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f428e39-931e-493e-9325-18e7780b75cb/Weiss+%26+Grau.jpg Underground Wine Society: January (Copy) - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: January (Copy) - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: January (Copy) - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/da7672a7-44a8-4055-9769-9ecc43d39490/Chateau+du+Petit+Thouars+Les+Georges.jpeg Underground Wine Society: January (Copy) - Chateau du Petit Thouars “Les Georges” Grapes: 100% Cabernet Franc Region: Chinon, France Wine Notes: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/89722b71-f7a1-42d7-9eeb-05cdff518297/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: January (Copy) - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: January (Copy) - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: January (Copy) - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://www.fermentedatl.com/undergroundwinesociety-2 daily 0.75 2022-02-16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/469db353-e170-4010-898c-7f0d6fcf79b8/Weiss+%26+Grau.jpg Underground Wine Society: February - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a43a09e-f553-4e10-a3cf-7282bc48a197/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: February - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: February - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ac5812a-3894-4ba8-b863-15d3ae39643b/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpg Underground Wine Society: February - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/655fe1ac-ef72-431d-ae0e-43e6e1ec601d/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1874bdf1-2791-4dc4-8262-5e1cc9065de1/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7619b1b3-26fc-40be-8a3b-b8873282a813/Division+Musical+Chairs.jpeg Underground Wine Society: February - Division “Musical Chairs” Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay and a hint of Gewürztraminer Region: Portland, Oregon Wine Notes: Playful and bright and everything nice. This melliflous mingle of blanc grapes flows out of the bottle and into your glass for immediate lip smacking approval. As ever, the amazingly talented Minneapolis based artist Ashley Mary captures our playful fun in bottle just perfectly! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7fe5ab09-757a-433d-a848-13ae90b11348/Rootdown+Cellars+Chenin+Blanc.jpeg Underground Wine Society: February - Rootdown Cellars Chenin Blanc Grapes: Chenin Blanc Region: Heringer Vineyard, California From the winemaker::“After the fruit came in, I transferred the whole clusters to bins which I filled with Co2 and allowed to marinate for 5 days until carbonic fermentation began to set in. Next, I pressed the whole clusters for a whole press cycle. The wine settled in tank before transferring to barrel for a native yeast fermentation.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21905440-acf7-42a4-aaad-2752960fb43c/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd5f4077-54ad-4a53-a6e0-536cde25e760/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/db63bcec-edfd-40a0-8000-4f9b105d155e/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: February - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/33599aea-b9bd-497e-8828-338520375b4d/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f5163689-7c90-4cad-927c-0b9ad51c314e/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5a9dc25-a7ac-415d-9131-4da362a1f6f7/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fee39dc3-97a5-4bfa-92ae-928f68d979a8/Prima+Tempranillo.jpeg Underground Wine Society: February - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/378d914c-d749-45e6-82a0-6f6e7d76083c/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d28e834c-8754-4f25-9eb7-3843edad2480/Red+Bat+Garnacha.jpg Underground Wine Society: February - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/75b4d8d5-6f02-42e1-a0c7-69c8da271997/NV+Weingut+Rebenhof+Zweigelt+Rose%CC%81+Saigne%CC%81e.jpg Underground Wine Society: February - Rebenhof Zweigelt Rosé Saignée Grapes: 100% Zweigelt Region: Steiermark, Austria Wine Notes: Certified biodynamic,Free run juice fermentation and élevage for 16 months in stainless steel tanks. No filtration, natural decant and bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a9950b21-bab6-4b81-95e5-83ce704f7c99/Prima+Tempranillo.jpeg Underground Wine Society: February - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7a7ff69c-88da-446a-9e84-d03b012533e4/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0c8ced9-41a6-4b98-a754-a9c56d536474/Red+Bat+Garnacha.jpg Underground Wine Society: February - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: February - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/21009965-ec88-41a1-8d14-bd07ba228eef/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: February - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cbbfd642-67ef-4f71-97ae-ecd9818fb935/Arnot-Roberts+Syrah.jpeg Underground Wine Society: February - Arnot-Roberts Syrah Grapes: Syrah Region: Sonoma Coast, California Wine Notes: 18 year old vines planted in sandy clay-loam six miles from the Pacific in the heart of the Petaluma wind gap. Fermented 100% whole cluster with native yeast and basket pressed to neutral French oak barrels for ten months. 10 barrels produced. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bbd791a6-668e-450d-a2ba-af1fa394640d/Jean+Chauvenet+Bourgogne+Pinot+Noir.jpg Underground Wine Society: February - Jean Chauvenet Bourgogne Grapes: Pinot Noir Region: Burgundy, France Wine Notes: The harvest is 100% destemmed then placed in stainless steel vats for pre-fermentation maceration (10°-12°C) for 5 to 6 days. Thus, care should be taken to avoid excessive extraction of tannins during vinification, with maceration spread over a maximum of 15 days with two punching downs per day for the first 5 days and then only one pumping over per day for 8 to 10 days. The must is then pressed then the wines are statically settled in a buffer tank for 2 to 3 days before being placed in barrels (0% new wood). After 16 months, the wines are blended in vats for two weeks, and finally bottled without fining or filtration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d1e8d7e-0ae1-4dfa-8e52-1189dabceb69/Dirty+%26+Rowdy+Brosseau.jpeg Underground Wine Society: February - Dirty & Rowdy Brosseau Vineyard Grapes: 100% Grenache Region: Monterey County, California Wine Notes: From 15-year-old vines farmed organically and planted on granite and limestone soils, on an impressive site right by the entrance to the Pinnacles National Park, at 430 metres above sea level. Vinification: whole bunch maceration, maturation in barrels that have seen 8-14 wines, with zero additives during vinification, and just a microdose of sulphur at bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5d5c0e5-bb04-4a58-b74a-4a5582d91a1b/Cruse+Tradition.jpg Underground Wine Society: February - Cruse Tradition Grapes: 54% Pinot Noir, 46% Chardonnay Region: Petaluma, California Wine Notes:: The grapes were pressed using a traditional Champagne cycle and press cut. The wine proceeded through a native primary and malolactic fermentation in barrel and wooden tanks. The final blend contains 6.5% reserve wine. No sulfur was used in the èlevage. No dosage. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c6e87920-d0b5-4c65-9da4-64ff27cfa3c6/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: February - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3684d9df-60bb-4fcc-a56a-ff230d1ddcf7/Andrew+Will+Two+Blondes.jpeg Underground Wine Society: February - Andrew Will “Two Blondes” Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec Region: Yakima Valley, Washington Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b94b02d0-b3bf-49c6-986e-1d5f38a91381/Dashe+Les+Enfants+Terribles.jpeg Underground Wine Society: February - Dashe “Les Enfants Terribles” Grapes: 100% Zinfandel Region: Mendocino County, California Wine Notes: Carbonic Maceration, Native Yeast Fermentation. Wine is aged 4-5 Months in French Oak. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d3aa037a-12e4-442e-a401-ccb1edd065a2/Walter+Hansel+Chardonnay.jpg Underground Wine Society: February - Walter Hansel “Cuvée Alyse” Grapes: 100% Chardonnay Region: Santa Rosa, California Wine Notes: Produced from the highest elevation and is a product of 3 clones; the Hyde/wente; the Hudson/wente and French Dijon clone 95. These clusters are extremely small and the berries are the size of BB's; offering rich and flavorful wines. My Mom, Alyce, was an exciting Lady with over-the-top energy and appeal. This wine takes after her. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f42c8c47-a1e0-4fdc-be5c-ed90233cfda7/Red+Bat+Garnacha.jpeg Underground Wine Society: February - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e5a989e-0fdd-4395-b703-4ab27593983f/Bisci+Rosso.jpg Underground Wine Society: February - BISCI Azienda Agricola Grapes: Sangiovese (20%), Merlot (80%) Region: Rosso Marche IGT, Italy Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: February - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2ac9506-f307-4d1e-a09f-d73b10269307/Clos+de+la+Roilette+Fleurie.jpeg Underground Wine Society: February - Clos de la Roilette “Fleurie” Grapes: 100% Gamay Region: Beaujolais, France Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b6818093-9673-4500-8677-c67f2f3be684/Broc+Cellars+Le+Clairet+_The+Perfect+Red_.jpg Underground Wine Society: February - Broc Cellars “Le Clairet” Grapes: 90% Cabernet Sauvignon, 10% Cabernet Sauvignon Rosé Region: Wirth Ranch, California From the Winemaker: “We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. For this year’s release we made rosé from the same Cabernet vines from Wirth Ranch to add to the wine, making more of a lighter clairet style. The grapes for the rosé were foot stomped and left on the skins for 24 hours, then pressed into stainless tank. Enjoy” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e0405f4-ee59-43ff-bb9b-53738d5f0289/Red+Bat+Garnacha.jpeg Underground Wine Society: February - Pinord “Red Bat” Grapes: Garnacha, Cabernet Sauvignon, Syrah Region: Priorat, Spain Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: February - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5827666b-9216-4bb9-ad66-bf50ff974855/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: February - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: February - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/206ed073-4d32-46eb-9fba-ae751c78d851/Prima+Tempranillo.jpeg Underground Wine Society: February - San Román Prima Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache) Region: Valladolid, Spain Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fe37ca5b-c9a9-4de9-84d4-b190e5921ce1/Tio+Ucco.jpeg Underground Wine Society: February - Alvar de Dios Tio Uco Grapes: 90% Tempranillo, 10% Garnacha Region: Toro, Spain Wine Notes: In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e357abaa-5dd8-4759-9e2a-c9edb22aa487/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f428e39-931e-493e-9325-18e7780b75cb/Weiss+%26+Grau.jpg Underground Wine Society: February - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e8193b-80cb-4215-ae61-0e35f050eee8/Delinquente+Montepulciano.jpg Underground Wine Society: February - Delinquente “Roko il Vagabondo” Grapes: 100% Montelpulciano Region: Riverland, Austrailia Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1e8950a7-a8be-4a6c-86cf-816d31cb469c/Domaine+Duseigneur+La+Goutte+du+Seigneur.jpeg Underground Wine Society: February - Domaine Duseigneur “La Goutte du Seigneur” Grapes: 50% Grenache, 50% Syrah. Region: Côtes du Rhône, France Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/da7672a7-44a8-4055-9769-9ecc43d39490/Chateau+du+Petit+Thouars+Les+Georges.jpeg Underground Wine Society: February - Chateau du Petit Thouars “Les Georges” Grapes: 100% Cabernet Franc Region: Chinon, France Wine Notes: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/89722b71-f7a1-42d7-9eeb-05cdff518297/Di+giovanna+Siciliani+Bianco.jpg Underground Wine Society: February - Di Giovanna Siciliano Bianco Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9bdeb54-efb2-4784-9a68-8536ccd87c09/Weiss+%26+Grau.jpg Underground Wine Society: February - Enderle & Moll Weiss & Grau Grapes: Pinot Blanc, Pinot Gris Region: Baden, Germany Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aee29374-67a5-4115-845e-1b25fa97eede/Tamellini+Soave.jpg Underground Wine Society: February - Tamellini Soave Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%) Region: IGP Terre Siciliane, Italy Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses. https://www.fermentedatl.com/chardonnaycanton daily 0.75 2022-02-18 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/16fae809-221d-4c74-8738-722a14c22e66/Image+from+iOS+%2813%29.jpg "Make Way for Chardonnay" (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2a54f030-0bec-436c-890b-1dedee6a75e1/Image+from+iOS+%2816%29.jpg "Make Way for Chardonnay" (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd9df42b-1b02-4b09-9804-035335f9ab04/Image+from+iOS+%2814%29.jpg "Make Way for Chardonnay" (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4c621a3a-6960-49a9-9c4d-e3bad96bff16/Hill+Family+Chard.jpg "Make Way for Chardonnay" (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/undergroundwinesocietyfebruary daily 0.75 2022-02-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e0789057-233c-4605-a73f-5287098c6018/Von+Buhl+Bone+Dry+Riesling.jpeg Underground Wine Society: February - Von Buhl Grapes: Riesling (100%) Region: Pfalz, Germany Wine Notes: “The wines at Reichsrat von Buhl impress with their precise and clear style. They reflect a location and variety-typical characteristics. On the one hand, we achieve this by making our dry wines very dry. On the other hand, the interplay between acidity, residual sugar and alcohol content ensures that our wines have fine fruit and aromas. We deliberately keep our Bone Dry line "bone dry" and express this both in the name and on the label. The respective wine aromas are optically integrated in the skull, the name Bone Dry stands for the very dry development of the wines. Gentle aging in stainless steel and tonneaux on the full lees until February 2021. Good with Tapas and Salads.“ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5c0cbfe6-cb8a-409a-a029-2ae884846ecb/Vignobles+Anjou+Chenin+Blanc.jpeg Underground Wine Society: February - Vignobles Denis Anjou Grapes: Chenin Blanc (100%) Region: Loire Valley, France Wine Notes: “The family’s motto is ‘quality and respect for life.’ As such, they not only pay careful attention to the interplay between the soil and vine, but also to the care and maintenance of those soils. They are committed to both the short-term production of quality wines and the long-term health of the land. They avoid the use of chemical treatments and use environmentally friendly practices, such as grassing over the vine rows or working the soil, to avoid the use of weed killer.“ Fruit carefully selected on sorting table; 12 hours maceration; fermentation at controlled temperature of 64-68,° Pairs well with creamy pastas, fish in butter sauces and vegetables. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3c2829e2-e5f1-4626-a3d8-fa14b3c62239/Torbreck+Semillon+%282%29.jpeg Underground Wine Society: February - Torbreck Woodcutter's Semillon Grapes: Semillion (100%) Region: Barossa Valley, Austraila Wine Notes: “Semillon has always found a natural home in the Barossa. It was one of the early white wine grape varieties planted by the first settlers around 160 years ago and the Mediterranean climate and careful farming has created a heritage of old, low yielding Semillon vineyards. With the use of an age-old, robust, pink-skinned Madeira clone, found mainly in the Barossa, and maturation in both stainless steel and seasoned French barriques, the Woodcutter’s Semillon is reminiscent of the savoury, food friendly white wines found in the central and southern regions of France. Natural malolactic fermentation.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4685f620-43a3-4ccd-bda0-273094b30e09/Hill+Family+Chard.jpg Underground Wine Society: February - Hill Family “Carly’s Cuvee” Grapes: Chardonnay (89%) & Semillion (11%) Region: Napa Valley, California Wine Notes: “The Carly’s Cuvee was made from a selection of Chardonnay vineyards that Doug Hill has close connections with or manages himself. This wine was made with little malolactic influence, and only light oak. It’s a crisp multi-layered Chardonnay that will please people looking for a wine that enhances food and holds its own on the patio. Carly Hill is Doug Hill’s daughter, and her contributions to Hill Family Estate are honored with this beautiful wine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f3e1ef80-5648-4144-99c3-b5af6a4f09e5/Sfera+Macerato.jpg Underground Wine Society: February - Sfera Macerato Grapes: Verdeca (100%) Region: Puglia, Italy Wine Notes: “From the Alps to the Mediterranean, SFERA is a collaboration with small certified-organic farmers to bottle Liters in limited runs. Native yeast fermentation with 12 days extended skin contact.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1c1c00b8-1814-45e0-a889-f167635acda0/Weisel+Rose.jpg Underground Wine Society: February - Weszeli Osterreich Rose, ‘Eden’ Grapes: Zweigelt (80%), Cabernet Franc (20%) Region: Kamptal, Austria Wine Notes: From 25 year old vines planted in loess soils, the grapes are vineyard sorted and hand-harvested in mid-September. Maceration takes place for 1-12 hours for 65% of the grapes that are also de-stemmed), while the other 35% whole cluster pressing. Spontaneous fermentation takes place with indigenous yeasts in stainless steel and lasts three weeks under temperature control. The wine spends one month in contact with the lees (no stirring). Aged in steel tank for four months. Unfiltered. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f5b61ce9-a263-4f82-bb3e-16711cdb7ff5/Thevenet+%26+Fils+Bourgogne.jpeg Underground Wine Society: February - Thévenet & Fils “Les Clos” Grapes: Pinot Noir (100%) Region: Bourgogne, France Wine Notes: “The pinot noir for this wine is found in the village of Bussieres and is sourced from the lieu-dit « Les Clos ». The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch ‘sauvage’.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2c5bd32f-1e92-47b0-980b-461537acd082/20220129_151013.jpg Underground Wine Society: February - Eric Texier “Chat Fou” Grapes: Grenache (50%), Cinsault (30%), White Grapes (20%) Region: Côtes du Rhône, France Wine Notes: “40% max of destemming, very short short four day maceration, fermented and aged in concrete. Chat Fou is now being sourced from the granite terroirs of Saint-Julien, giving it a very fruity, easy style compared to most CDR. Eric also adds about 20% of white grapes to lighten the blend. The wine's name translates to "Crazy Cat" and is named after one of the Texier's cats who was in fact quite crazy.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a7251026-489a-4301-a43d-446ab9dc85a9/Chateau+D%27oupia+Minervois.jpeg Underground Wine Society: February - Chateau D’Oupia Minervois Grapes: Carignan (50%), Syrah (40%), Grenache (10%) Region: Languedoc, France Wine Notes: “This bottling comes the older vines of the estate, some up to 100 years old and on the hillsides of Minervois hillsides, with some Carignan up to 100 years old. They are sustainably farmed and harvested partly by hand and partly by machine. The Carignan remains in whole clusters and undergoes a full carbonic maceration; the Syrah and Grenache are destemmed and macerated up to 30 days. Fermentation is with selected yeasts in concrete vats; aging takes place in vat as well. The wine is bottled without fining or filtration.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cbb4e4d3-e3ce-442e-8079-788eac12b9e9/Ancient+Peaks+Merlot.jpeg Underground Wine Society: February - Ancient Peaks Grapes: Merlot (100%) Region: Paso Robles, California Wine Notes: “The 2019 vintage comes from four Merlot blocks that exhibit their own distinct qualities, bringing natural complexity and dimension to the finished wine. These blocks are situated along the slopes of an uplifted ancient sea bed, where the well-drained, calcium-rich soils are distinguished by decomposing oyster fossils. Block 15 is a newer planting that delivers dark, velvety black fruit flavors. Meanwhile, Blocks 5 and 7 yield a more nuanced character with both softness and power. Finally, Block 4 presents a brighter spectrum of red fruit flavors. The rich, juicy qualities of the 2019 Merlot are an excellent match for baked pork tenderloin, crispy duck breast, mushroom risotto and pan-seared sirloin with garlic butter.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/26a53f06-6047-4244-8fb7-bf9ef385c85e/Angelo+Negro+Langhe+Nebbiolo.jpeg Underground Wine Society: February - Angelo Negro “Angelin” Grapes: Nebbiolo (100%) Region: Piedmont, Italy Wine Notes: “Maceration: in steel, with traditional hat floating for about 15-18 days Ageing and refining: 12 months Storage and shelf life: lying bottle, over 5 years” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/86387d8a-78dc-4363-9c0f-ceecdc57aae2/Rioja+Reserva.jpg Underground Wine Society: February - ZINIO Reserva 2016 Grapes: Tempranillo (100%) Region: La Rioja, Spain Wine Notes: Double selection of grapes (field and cellar). Destemmed, crushed and cold maceration v 10 days of alcoholic fermentation, followed by of two weeks of maceration of the wine with its solid parts. Malolactic fermentation before starting the aging process. Ageing: 18 months in French and American oak barrels. In bottle remained 2 years, where it finished tuning. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5d761516-ed09-4b57-9b07-2d8f8d58bace/IMG_3212.jpeg Underground Wine Society: February - Cardedu Astili Grapes: Cannanou (50%) & Bovale Sardo / Muristeddu, Monica, and Pascale (50%) Region: Sardegna, Italy Wine Notes: “Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. Astili is a field blend coferment that comes from Sergio’s oldest and highest altitude vineyard, perched just above the town of Cardedu on the slope of Mount Astili; it’s planted to Cannonau, Bovale Sardo / Muristeddu, Monica, and Pascale varietes..” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e47b9837-2e38-46db-8005-573e8cce279d/Forlorn+Hope+Onavolk.jpeg Underground Wine Society: February - Forlorn Hope "“Onavolk” Grapes: Merlot (100%) Region: Calaveras County, California Wine Notes: “The 2015 Onavolk was grown in the Rorick Vineyard in Calaveras County, on soils comprised of a layer of schist over dolomite-rich limestone. Elevation of the vineyard is 2000’. The combination of limestone, elevation, and the cold nights of the Sierras produce fruit with depth, texture, and brilliant natural acidity; minimal handling in the winery allows for an honest and pure representation of site and variety to shine through. The framework for this wine is one of high acid and firm tannins -- both elements are hallmarks of wines grown on RHV. From this base of structure we are flooded with generous fruit: black plums and brined olive balanced with ample crushed stone and swirls of dusty, dry soil. There's an incredible savory aspect that continues to unfold as the wine opens, with notes of sandalwood, cassis, lavender, and cherry. This Merlot was hand-picked and fermented with 100% stem inclusion. Vigorous pigeage was undertaken at reception in order to avoid carbonic character -- perhaps call it a “stem inclusion” fermentation as opposed to “whole cluster” fermentation; an important distinction as the term “whole cluster” can imply that the clusters are sound/unbroken at the start of ferment, resulting in carbonic maceration. Following this treading, the fruit was placed in an open-top vessel; 2 manual punchdowns were applied daily until the wine was dry. Primary fermentation lasted 20 days, at which time the wine was pressed down to neutral 227L barriques. The wine was racked off of its lees at 10 months and saw a total of 20 months elevage. 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. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c055ceef-786a-4d7d-99c1-832dfdefdcfd/Do+Ferreiro+Albarino+Cepas+Vellas+%282%29.jpeg Underground Wine Society: February - Cepas Vellas Albariño Do Ferreiro Grapes: Albariño (100%) Region: Rías Baixas, Spain Wine Notes: “The famed Cepas Vellas Albariño from Do Ferreiro, one of Spain’s iconic white wines capable of long aging and improvement in bottle, is sourced from a single 1.5ha albariño vineyard in front of the winery in the Salnés Valley, planted in 1785. The historic vines are pergola trained and pruned with the Cazenave-Marcon method. Considered by many to be the apex expression of Rías Baixas albariño, Cepas Vellas now stands with the great white wines of the world. Properly cellared, Cepas Vellas is capable of improving for 10 to 20 years. Hand-harvested albariño grapes are first destemmed and cold-soaked with the skins for five hours before fermentation. Fermentation with native yeasts from the Cepas Vellas vineyard occurs in temperature-controlled stainless steel tanks followed by 11 months aging on the lees without stirring.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/53c1be6a-e36a-42f8-bf17-8ddda70fccae/20220225_153739.jpg Underground Wine Society: February - Au Bon Climat “Nuits-Blanches au Bouge” Grapes: Chardonnay (100%) Region: Santa Maria Valley, California Wine Notes: “This is Jim Clendenen’s tête du cuvee Chardonnay. • The word, or in this case symbol, on the label changes each vintage , but is always the first impression Jim gets when he tastes the new vintage of “Nuits Blanches” Chardonnay. This vintage has the Japanese symbol for “without equal”. • This wine is 100% Chardonnay sourced from the two estate vineyards—90% from the Bien Nacido Vineyard “K Block” and 10% from Jim’s own Le Bon Climat Vineyard, both located in the Santa Maria Valley at an elevation of about 500 feet. • The “K Block” at Bien Nacido is one of the original blocks planted in the early 70’s with UC Davis clone 4. The younger Le Bon Climat vines are planted to Dijon clones 76 and 96. • The fruit is carefully handpicked and sorted in the vineyard. • The fruit is 100% whole-cluster pressed then chilled and settled overnight. • The juice is barrel fermented in 100% new Francois Freres French oak barrels. • Undergoes complete malolactic fermentation. • The wine is aged surlee for 18 months. • Bottled unfiltered.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dd15f4b9-01b9-481f-a8c9-617ecefc6e47/Spitfire+Cabernet.jpg Underground Wine Society: February - Spitfire Grapes: Cabernet Sauvignon (100%) Region: Napa Valley, California Wine Notes: “Two years in American oak have added a complex spice box of flavors, showing cardamom and cinnamon layered in a framework of intergrated oak tannins with a palate of ripe and juicy blackberry, cassis and red currant..” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/41c01788-da5f-4133-a814-ae6412f3221f/Eyrie+Vineyards+Outcrop+Pinot+Noir.jpg Underground Wine Society: February - Eyrie Vineyards Outcrop Grapes: Pinot Noir (100%) Region: Willamette Valley, Oregon Wine Notes: “One of five cuvées that are produced identically, with the same fermentation regimes of wild yeast and small fermentation vessels, followed by aging in blends of cooperage with 12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir...” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5af0c885-0a13-48bd-9d9b-705ab247e6e4/Remelluri+Rioja+2006.jpg Underground Wine Society: February - Remelluri Reserva 2006 Grapes: Tempranillo (100%) Region: Rioja, Spain Wine Notes: “One of five cuvées that are produced identically, with the same fermentation regimes of wild yeast and small fermentation vessels, followed by aging in blends of cooperage with 12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir...” https://www.fermentedatl.com/pilot daily 0.75 2022-12-29 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/582d77d0-d2f0-4572-81c6-3166db6159d6/Thevenet+2.png Flight Club Pilot Page - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6a1e2db1-19f5-49da-8085-eda1ece64294/Private+Tasting+%2475+12_27+Christa+Obert+.jpg Flight Club Pilot Page - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1672250145477-QZQEB7KI5YWW62WPF3UQ/Pfalz.jpg Flight Club Pilot Page https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1672250919995-IO8S0IL20D24ZBETDTE7/KOEHLER-RUPRECHT.jpg Flight Club Pilot Page https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1672251005088-1A5R5PWQIXW2YPVPBO5M/Koehler+Ruprecht+Image.jpg Flight Club Pilot Page https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1672251111358-77SYSD532KWUN32U6L84/Koehler+Ruprecht+Vineyard+Pictures.jpg Flight Club Pilot Page https://www.fermentedatl.com/undergroundwinesocietymarch daily 0.75 2022-03-17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4f6c03a2-6704-4b01-9b8d-52c1d9523706/Es+Okay+Rose.jpeg Underground Wine Society: March - Rootdown Cellars “Es Okay” Grapes: Pinot Gris (20%), Cinsault (20%), Cabernet (8%), Thompson Seedless (52%) Region: Cole Ranch, California Wine Notes: “Always fun to make this wine because I get to play with different varieties and ferment them in a manner that’s more…. “what if?” This Pinot Gris this year was not harvested by hand this year but by machine (my first time), so I fermented everything on skin for texture and color. Cab Rosé? Why not. I’ve never made one before, so I was curious. Cinsault? Oh hells yeah. Always one of my favorite grapes for Rosé. I also found some Thomson Seedless that was a gamble, but actually works! Never in my life would I believe I’d work with Thompson Seedless outside of a grocery store.“ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5c0cbfe6-cb8a-409a-a029-2ae884846ecb/Vignobles+Anjou+Chenin+Blanc.jpeg Underground Wine Society: March - Vignobles Denis Anjou Grapes: Chenin Blanc (100%) Region: Loire Valley, France Wine Notes: “The family’s motto is ‘quality and respect for life.’ As such, they not only pay careful attention to the interplay between the soil and vine, but also to the care and maintenance of those soils. They are committed to both the short-term production of quality wines and the long-term health of the land. They avoid the use of chemical treatments and use environmentally friendly practices, such as grassing over the vine rows or working the soil, to avoid the use of weed killer.“ Fruit carefully selected on sorting table; 12 hours maceration; fermentation at controlled temperature of 64-68,° Pairs well with creamy pastas, fish in butter sauces and vegetables. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c1a30485-ab3f-424c-b85e-b15aa178aadf/Ercole+Pet+Nat.jpg Underground Wine Society: March - Ercole Pet Nat Grapes: Chardonnay (60%) & Pinot Noir (40%) Region: Loire Valley, France Wine Notes: Pét-Nat is an ancient method in which the wine is bottled before primary fermentation has concluded. As the yeast in the bottle converts the sugar in grape juice into alcohol, bubbles develop naturally while fermentation finishes in bottle. The result is at once wildly alive, uniquely approachable, and delightfully refreshing. This raw, unfiltered sparkling wine boasts electric strawberry and red raspberry along with a hint of fresh clove. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/56109309-d0f8-4af7-9dc2-b378a04cf4ca/Vina+Gonalez+Bastias+Semillon+Torontel.jpeg Underground Wine Society: March - Gonzalez Bastias Tierra Madre Grapes: Semillion (50%), Torontel (50%) Region: San Javier, Maule Wine Notes: Vines: Granitic soils, on the river Banks of the Maule River, no irrigation, rootstock, head/goblet trellis system. Winemaking: Manual crushing with a “Zaranda de Coligüe” (Bed of bamboo sticks) , both grapes are crushed and the juice is recovered to ferment with its native yeast. Aging: 3 months in refurbished Chilean Raulí Fudre, manual bottling, no filtration, only first juice. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/81ff5b86-b093-45ca-975f-8b7a154b7fbc/Day+Wines+Vin+de+Days+Orange.jpg Underground Wine Society: March - Day Wines “Vin de Days” L’Orange Grapes: Müller Thurgau (43%); Riesling (36%); Gewürztraminer (14%); and Pinot gris (7%) Region: Willamette Valley, Oregon Wine Notes: Grapes are destemmed into 1.5-ton fermenters, with all varietals co-fermented from the outset. No sulfur at crush, and fermentation kicks off spontaneously. We keep the wine fermenting on grape skins throughout primary fermentation, until dry—about three weeks of skin-contact time—which builds structure and enhances the depth of the wine’s eventual aromatic and flavor profiles. When dry, the wine is racked and pressed into neutral oak barrels to age for four months, where it completes malolactic fermentation (MLF). This wine is unfined and unfiltered, and only a minimal amount of sulfur is used post-MLF, just before bottling https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a26cbd78-18fa-4ee4-80a3-db9fcb1b47b4/La+Morette+Lugana.jpg Underground Wine Society: March - La Morette Lugana Mondolara Grapes: Turbiana (100%) Region: Lugana, Italy Wine Notes: After a very soft crushing, and thermo-controlled vinification, we obtain this elegant wine. Lugana Mandolara has got a pale straw-yellow colour, with green reflections. Its characteristic balanced bouquet is pleasant and fresh, with flower sensations. At taste it is attractively fruity, with apple and peach hints characterized, at the end, by a trace of bitter almonds. Its delicate and light flavor make it the perfect companion with a wide range of dishes from hors d’oeuvres to fish. Recommended serving temperature is 10° C; uncork immediately before serving. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5197fd7-f227-4710-84b9-ffc7b606541b/Broc+Cellars+Love+Rose.jpeg Underground Wine Society: March - Broc Cellars Love Rosé Grapes: Valdiguié (97%), Zinfandel (2%), Trousseau (1%) Region: Mendocino County, California Wine Notes: We foot stomped all the fruit and left it on the skins for 12 hours. Then it was pressed into stainless steel tank where all three varieties fermented together for just over 14 days. The result is a 100% finished wine. This means it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation. Each variety brings a unique quality to the wine - spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f6d4624c-bb63-4543-b8ab-12c72821590e/Stolpman+Vineyards+Sauvignon+Blanc.jpeg Underground Wine Society: March - Stolpman Vineyards Grapes: Sauvignon Blanc (100%) Region: Ballard Canyon, California Wine Notes: It’s all about the Limestone! The great Sauvignon Blanc vineyards of the Loire Valley lie on white rock, so we decided to plant an experimental 2 acre block on our Limestone outcropping. After selling the crop for a few vintages, Stolpman bottled its first Sauvignon Blanc from the 2008 vintage. We fell in love with the wine and have since planted 8 more acres. We take great pride in treating our Sauvignon Blanc like every other varietal in the vineyard. We withhold irrigation to ensure concentration of flavor and layers of interesting textures. 2 of the 10 acres are own-rooted high density vineyards, and these low yielding vineyards grant richer texture and heightened complexity to the overall cuvee. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/421f62ad-d7a5-4d5f-bf5e-68336347a8bb/Claus+Preisinger+Blaufrankisch+Kalkstein.jpeg Underground Wine Society: March - Claus Preisinger Blaufränkisch Kalkstein Grapes: Blaufränkisch (100%) Region: Burgenland, Austria Wine Notes: “Certified Organic and Biodynamic. Aged for eight months in large neutral barrels, Spontaneous Fermentation, Vinified in Stainless steel tanks, unfined and unfiltered.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fc684e2c-e752-433d-8615-8f4281a08593/Altos+Las+Hormigas+Malbec+Terrior+Valle+de+Uco.jpg Underground Wine Society: March - Altos Las Hormigas Terrior Uco Valley Grapes: Malbec (100%) Region: Mendoza, Argentina Wine Notes: Grapes from different vineyards are vinified separately before the final blend. The grapes are selected from a double selection table before going into small stainless steel tanks. The alcoholic fermentation begins with indigenous yeasts at 24-28°C, for 12 days. Each tank is tasted three times a day to determine what is needed. It is aged for 18 months in concrete pools (75% of the wine) and untoasted large oak foudres (25% of the wine). Ageing for 6 months in the bottle. It has a great grip on the palate, with layered tannins and a balanced, long finish. Ideal to pair with Mediterranean cuisine and red meats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ad889e20-df18-4eab-ad73-df7c7612d62a/Cantina+Sociale+di+Gattinara.jpg Underground Wine Society: March - Cantina Sociale di Gattinara Grapes: Nebbiolo (100%) Region: Piedmonte, Italy Wine Notes: Hand-harvested grapes are destemmed prior to a soft pressing. Native fermentation takes place in a combination of large oak casks and cement tanks without temperature control. In these vessels, maceration lasts up to 30 days. Secondary fermentation occurs naturally in the same vessels. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb9b66f1-6c9d-47c6-a2e3-a2b4a2a53e5c/Elyse+Vineyards+C%3Best+Si+Bon.jpg Underground Wine Society: March - Elyse Winery C’est Si Bon Grapes: Grenache (52%), Mourvèdre (20%), Zinfandel (10%), Carignane (10%), Charbono (8%) Region: Sonoma, Mendocino, Lodi, & St. Helena, California Wine Notes: “A combination of unique vineyard sites, each parcel adds to the layers of this wine and its polished, approachable character. Spanning four appellations of Northern California, this wine is proof that sometimes the sum is greater than its parts. Aged 11 months in French oak (30% new). Subtle soft tannins allow this verastile wine to be served with a slight chill and enjoyed in the summer months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3b2a29c6-d16f-44af-bebd-fec33103740b/Cote+Noir.jpg Underground Wine Society: March - Cote Noir Grapes: Grenache (40%), Marselan (30%), Merlot (20%), Mourvèdre (10%) Region: Rhone, France Wine Notes: From a family of growers, Julien MusJacques studied Winmeaking in Beaune, Burgundy. He first converted the 4.5 Ha Estate to certified organic farming methods in 2005, then to biodynamic in 2015. The soils are made up of Miocene blue-clay, covered with a layer of galets. The vines are farmed without the use of any chemical fertilizers, weed killers, or insecticides. The grapes are harvested by hand and each bunch undergoes a selection process. Fermentation is spontaneous with native yeasts. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/df2261a9-6c38-4db7-975a-775a91d061c3/Chateau+La+Rame+Bordeaux+Red.jpg Underground Wine Society: March - Chateau La Rame Bordeaux Rouge Grapes: Merlot (60%), Cabernet Sauvignon (40%) Region: Bordeaux, France Wine Notes: Fermentation: After total destemming, wine ferments with indigenous yeasts in stainless-steel tanks. Cuvaison lasts 3-4 weeks. • Pressing: Pneumatic pressing • Time on Lees: 1 month • Malolactic Fermentation: Spontaneous, in tank following alcoholic fermentation • Élevage: 18 months in stainless-steel tanks (90%) and 225-l neutral oak barrels (10%) • Press Wine: Blended after malolactic • Fining and Filtration: Bentonite fining, diatomaceous earth filtration • Sulfur: Applied after malolactic and at bottling, 20-25 mg/l free https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/27341a68-26c4-43fe-ae76-bc2eef61abdd/El+Rey+del+Glam.jpeg Underground Wine Society: March - Alfredo Maestro “El Rey de Glam” Grapes: Garnacha Tinta (100%) Region: Ribera del Duero, Spain Wine Notes: The grapes were harvested by hand in the second week of September, then go through carbonic maceration in stainless steel without crushing or destemming. The juice ferments with native yeasts in stainless steel tanks.The wine finishes fermentation, including malolactic, then is bottled without additives. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bf114bce-d33b-4308-9662-d24948dccf6b/La+Comarcal+Delmoro+Tinto.jpg Underground Wine Society: March - La Comarcal Delmoro Tinto Grapes: Garnacha (85%) & Syrah (15%) Region: Venta del Moro, Spain Wine Notes: Each variety is hand-harvested separately. Garnacha and Syrah are fermented separately in stainless steel tanks with native yeasts, followed by eight months aging in stainless steel for Garnacha and concrete tanks for Syrah. The two varieties are then blended and bottled. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d6312886-fa82-4a87-8ddf-acf662b547a8/Ladeiras+do+Xil.jpg Underground Wine Society: March - Ladeiras do Xil Gaba do Xil Tinto Grapes: Mencía (70%) & Merenzao (30%) Region: Galicia, Spain Wine Notes: Gaba do Xil is named for the hillsides of the Sil River, which is the lifeblood of the region. They are the estate-grown red and white village wines, an introduction to the limited production single cru wines of Ladeiras do Xil. Gaba do Xil offers the drinker an incredible value for handmade Galician wines for everyday drinking, which rival the wines of similar quality in Burgundy and Beaujolais. The red wine is produced from certified organic, mencía, and merenzao grapes from estate vineyards. The primary vineyard lies inland at 400-500m in altitude, near the town of Larouco, which has an Atlantic influence due to the location in a valley that forms an outlet to the sea. The blend also contains grapes from estate vineyards in Santa Cruz and Las Ermitas. Gaba do Xil is a wonderful expression of an Atlantic influenced red wine that is always fresh, expressive, and food-friendly. Wines are made with low intervention and minimal sulfur at bottling. Vinification – After a manual harvest and grape selection in the vineyard, the wine is fermented with native yeasts in stainless steel tanks. It is then aged, also in stainless steel, for twelve months before bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f6d4624c-bb63-4543-b8ab-12c72821590e/Stolpman+Vineyards+Sauvignon+Blanc.jpeg Underground Wine Society: March - Stolpman Vineyards Grapes: Sauvignon Blanc (100%) Region: Ballard Canyon, California Wine Notes: It’s all about the Limestone! The great Sauvignon Blanc vineyards of the Loire Valley lie on white rock, so we decided to plant an experimental 2 acre block on our Limestone outcropping. After selling the crop for a few vintages, Stolpman bottled its first Sauvignon Blanc from the 2008 vintage. We fell in love with the wine and have since planted 8 more acres. We take great pride in treating our Sauvignon Blanc like every other varietal in the vineyard. We withhold irrigation to ensure concentration of flavor and layers of interesting textures. 2 of the 10 acres are own-rooted high density vineyards, and these low yielding vineyards grant richer texture and heightened complexity to the overall cuvee. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dc884344-e5e9-4346-b522-85123572c458/La+Morette+Lugana.jpg Underground Wine Society: March - La Morette Lugana Mondolara Grapes: Turbiana (100%) Region: Lugana, Italy Wine Notes: After a very soft crushing, and thermo-controlled vinification, we obtain this elegant wine. Lugana Mandolara has got a pale straw-yellow colour, with green reflections. Its characteristic balanced bouquet is pleasant and fresh, with flower sensations. At taste it is attractively fruity, with apple and peach hints characterized, at the end, by a trace of bitter almonds. Its delicate and light flavor make it the perfect companion with a wide range of dishes from hors d’oeuvres to fish. Recommended serving temperature is 10° C; uncork immediately before serving. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5eb20249-d013-4339-8932-e8638a77aa21/Switchback+Merlot.jpg Underground Wine Society: March - Switchback Ridge Grapes: Merlot (90%) & Cabernet Sauvignon (10%) Region: Napa Valley, California Wine Notes: Harvest Dates: September 7 & 8, Alcohol: 15.2%, Length & Type of Aging: 18 months; 100% French Oak. Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/47f67bc9-f44f-47ed-b698-9b82527d4f13/20211210_195414.jpg Underground Wine Society: March - Kokomo Grapes: Zinfandel (100%) Region: Sonoma County, California Wine Notes: Our Dry Creek Zinfandel is comprised of fruit from two different vineyards: Mizany Vineyard and Pauline’s Vineyard. Although both are located in Dry Creek Valley, the different vineyards bring two unique wines with their own distinct personalities. Mizany Vineyard is planted to the DuPratt clone of Zinfandel, which has a spicier character with a darker fruit profile. It is a field blend comprised of Zinfandel with a 5 % blend of Carignan, Alicante Bouschet, and Petite Sirah, much like the first vineyards planted in Dry Creek Valley. Pauline’s Vineyard is planted to the old mother-clone of Dry Creek. This vineyard is on the valley floor in the famous Cortina gravelly loam. We take a lot of pride that Dry Creek Valley is known to grow the best Zinfandel in the world, and we feel like blending two different vineyards gives us an overall picture of the special terroir that is Dry Creek Valley. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/392eaad3-d8be-421e-b67d-0dd983cca954/La+Pepie+Cabernet+Franc.jpg Underground Wine Society: March - Pépière Cabernet Franc "La Pépiè" Grapes: Cabernet Franc (100%) Region: Loire, France Wine Notes: Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black grapes are in a section with a gentle slope and southwestern exposure. As with the Côt, the Cabernet Franc is harvested by hand, destemmed and crushed, with only the free-run juice used for the wine. It is fermented spontaneously with indigenous yeasts, followed by around five months of aging in stainless steel. The wine is classified as a Vin de Pays de la Loire, as there is no allowance for red wine in the Muscadet AOC. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3fbcd3e7-def5-4af3-98a9-a1a798b96713/Williams+Selyem+Pinot+Noir.jpg Underground Wine Society: March - Williams Selyem Grapes: Pinot Noir (100%) Region: Sonoma County, California Wine Notes: The 2020 growing season started out very dry and bud break was delayed. Early spring rains recharged the soil profile, but periods of extreme cold caused many frost events throughout the Russian River Valley. Late spring yielded ample sunshine and moderate temperatures, and the plants responded very well with excellent canopy growth. The season ended up approximately 12% warmer than average and did not have any heat spikes until August. Harvest started in haste on August 12, ahead of an extreme heat wave. On the night of August 17, the weather changed and there was a rare dry lightning storm that sparked a fire on a hillside in remote west Sonoma County; later named the Walbridge Fire. In the Russian River Valley, it took a number of days for smoke to settle. Based on test results for smoke taint on the grapes, several coastal vineyards were not picked. For the vineyards which were picked, either before the fire or before the smoke settled, the result was concentrated wines with a darker, more brooding complexion. The polish of the tannin, coupled with excellent concentration, should allow for a wide drinking window. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5af0c885-0a13-48bd-9d9b-705ab247e6e4/Remelluri+Rioja+2006.jpg Underground Wine Society: March - Remelluri Reserva 2006 Grapes: Tempranillo (100%) Region: Rioja, Spain Wine Notes: “One of five cuvées that are produced identically, with the same fermentation regimes of wild yeast and small fermentation vessels, followed by aging in blends of cooperage with 12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir...” https://www.fermentedatl.com/faceoff daily 0.75 2022-10-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/947f72b4-24c8-4fbf-bab7-87f2e73a5156/France%3AItaly+Faceoff.jpg France/Italy Faceoff - France/Italy Faceoff Do you love the white wines France and Italy have to offer? Well here’s your chance to decide which is best! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6e09030b-5a62-47a8-af5d-c03264836b17/Sfera+Bianco.jpg France/Italy Faceoff - SFERA Bianco 100% Ribolla Gialla from Friuli, Italy. : Direct pressing of grapes; steel tank fermentation for 14 days without temperature control. 6 months thereafter resting on lees, with weekly battonages. Multiple rackings and natural decant of sediment. A slightly chilled down liter bottle with a crown cap is just the thing for an apertivo or an impromptu dinner. Sfera’s at once terroir-driven, but also an interesting take on liters, and bottling wine in general. As Sfera says on their quirky site: Cosmic Verve in a Grounded Italian Liter…From the Alps to the Mediterranean. Sfera collaborates with multiple small certified-organic farmers to bottle liters in limited runs, and are keen to give the producer credit by clearly putting the winery’s name and providence on the back label. This all means that the producers change, but front labels don’t. Another constant is that the wines are naturally made, and fall into certain guidelines that are lab tested before and after bottling. It’s a win-win, small certified organic producers get to do a fun liter project, and we get to explore Italy. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b7f63f5a-9613-4d09-865b-0c2e04c0c438/Foradori+Fontanasanta+Manzoni+Bianco.jpg France/Italy Faceoff - Foradori Fontanasanta Manzoni Bianco The hill overlooking Trento, Italy, with its clayey-limestone soils, welcomes the Manzoni Bianco and matures the grapes in late September. The character of the Fontanasanta vineyards is expressed through this hybrid, born of a mix of Riesling with Pinot Bianco. Its ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest.‍ Fermentation on the skins in cement tanks, followed by 7 months of aging in acacia casks. At the helm today, a fourth generation of winemakers run Foradori’s activities. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Bottle: $41 | Glass: $18 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/636d473a-7768-437b-bf8a-057138dc852e/Chateau+La+Rame+Bordeaux+Blanc.jpg France/Italy Faceoff - Chateau La Rame Bordeaux Blanc The grapes for this cuvée come from a four hectare hillside parcel of clay and limestone soil with a full southern exposure that overlooks the Garonne River and is planted to Sauvignon Blanc. The vines have an average age of 20 years (as of 2011). After a manual harvest, the grapes are fermented in temperature-controlled vats and left on the fine lees for six months prior to bottling. From Bordeaux, France. Fermentation: After total destemming, wine ferments with indigenous yeasts in stainless-steel tanks. • Pressing: Pneumatic pressing • Time on Lees: 3-6 months • Malolactic Fermentation: Blocked by wine's naturally high acidity. • Élevage: 3-6 months in stainless-steel tanks Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dfc58915-d494-4b31-a3bb-99fdf3ab2b19/Dom.+Loberger+Pinot+Blanc.jpg France/Italy Faceoff - Domaine Loberger Meissenberg Blend: 100% Pinot Blanc Terroir: Located in the “rain shadow” of the sub-Vosges hills in Alsace, France. Soil is composed of granite, limestone, clay, shale, sandstone Elevation: 600-1300 feet Farming: Biodynamic, natural farming Aging: 12 months in stainless steel tanks. Domaine Loberger grows 20 acres of superior vines in the strictest accordance with biodynamic agriculture. The estate is located in the small village of Bergholtz, nestled at the bottom of the Vosges hills – a great geological site and birthplace of the famous Alsace wines. In 1984, Jean-Jacques Loberger took over the estate and started farming biodynamically and naturally, adhering to the strictest standards: regular manual work of the soils, hand-harvests, and low yields, giving their wines perfect balance and uniqueness. The 20 acres of vineyards are divided over 3 miles and benefit from both southeast and southwest exposure. Most of the vines are located on the hillsides of Guebwiller, Bergholtz, and Bergholtz-et-Zell, at up to 1200 feet elevation. These vineyards are geologically very diversified and gather amazing locations such as Grands Crus Kitterle, Saering, and Spiegel, as well as “lieux-dits” Meissenberg, Schwarzberg, and Trottberg. Bottle: $25 | Glass: $11 https://www.fermentedatl.com/stpattyscanton daily 0.75 2022-03-17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ff37f87b-82f1-451c-bfcb-0c0ca3ca26a4/Petillant+Avinyo.jpeg St. Patty's (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2e358c5a-b2b6-40cf-9964-cf2c08d5364e/Las+Lilas+Vinho+Verde.jpeg St. Patty's (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ab695fcc-582b-426d-8d7c-972e05ddcfdc/Ameztoi.jpeg St. Patty's (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c7361a13-098b-48ae-ae85-264d30f1e338/Weinkeller+Erbach+Riesling.jpg St. Patty's (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/womenandwine daily 0.75 2022-03-25 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eeeb150e-df0b-41ba-b5fd-72f70da686e5/Triennes+Rose%CC%81.jpeg Women & Wine II - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bd7d3e1d-dedc-45a6-b87f-3fc8864e3c5c/Division+Un+Pinot+Noir+%281%29.jpeg Women & Wine II - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6d33a2ad-c476-4385-8d97-d47baa93c2ae/Montemelino+Malpasso+Vino+Rosso.jpg Women & Wine II - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d6a765b7-d11b-4d55-aef8-a2974be5ddb5/Spann+Betsy%27s+Backacher+15.jpg Women & Wine II - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/blindtasting daily 0.75 2022-05-03 https://www.fermentedatl.com/bytheglasscanton daily 0.75 2023-04-28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3d79a1d6-69a3-498b-8843-ccdbc6e5a075/canton+BTG+menu+8.55.5+%2852%29.png By The Glass (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/uwsapril daily 0.75 2022-04-16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd3317d8-009f-483c-b688-8a99612e8725/Breaking+Bread+Orange+Wine.jpg Underground Wine Society: April - Breaking Bread Muscat Blanc Grapes: Muscat Blanc (100%) Region: Dry Creek Valley, California Wine Notes: “This is the inaugural vintage of a skin-contact white wine for Breaking Bread and is the type of wine that inspired me to start this label. To be able to take risks and play with unique styles of wine and winemaking is the driving force of Breaking Bread. Skin fermented white wines can vary dramatically depending on the varietal used. I have worked with the Timber Crest Muscat Blanc for 10 years, although I have never done a skin contact fermentation with it before. In using this varietal, I knew that the aromatics would be profound, however wanted to ensure that the tannin structure and mouthfeel would be in balance. This fruit was left on skins for a total of ten days. It was destemmed into the fermenter bin with zero sulfur added and we let the native yeast build up a population, which took about five days. From there we allowed it to go another five days fermenting on skins. Keeping the phenolic nature of Muscat Blanc grape skins in mind, I was cautious about how long to leave on skins and am very happy with the result..“ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e8396781-770c-48e4-baf2-41b8fecc4914/Osmote+Cayuga+Pet+Nat.jpg Underground Wine Society: April - Osmote Cayuga White Pet Nat Grapes: Cayuga White Region: Finger Lakes, NY Wine Notes: Cayuga White is a French American hybrid developed by Cornell University in the 1940s and is grown almost exclusively within the Finger Lakes region. It is planted on its own roots and grown to a high wire cordon trellis system. The soils are supplemented every year with straw mulch. The combination of grape variety and trellis style on well drained soils allow for sustainable viticulture with a minimum of vineyard sprays. Harvested early season on September 6 for maximum acid retention. Grapes were pressed gently in a horizontal press. The juice was fermented naturally and bottled over two days in October to finish ferment under crown cap and preserve natural carbonation. No sulfites were added at bottling. Bottles disgorged January to March 2022. 702 cases produced. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d659e040-a4ae-4430-8fa3-634d014ae8cb/Poderi+Cellario+Il+Baffone.jpg Underground Wine Society: April - Poderi Cellario "il Baffone" Bianco Frizzante Grapes: Nascetta & Moscato Giallo Region: Piedmonte, Italy Wine Notes: The Baffone (means big mustache!) is a blend of nascetta (a rare native Piemontese variety with excellent skins for maceration) and moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must to induce secondary fermentation; Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. No sulfur added and no disgorgement. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6472f694-1311-4c79-b3b8-4c2fb160dde1/Breaking+Bread+Zinfandel+Rose.jpg Underground Wine Society: April - Breaking Bread Zinfandel Rosé Grapes: Zinfandel (100%) Region: Dry Creek Valley, California Wine Notes: “This is the inaugural vintage of a skin-contact white wine for Breaking Bread and is the type of wine that inspired me to start this label. To be able to take risks and play with unique styles of wine and winemaking is the driving force of Breaking Bread. Skin fermented white wines can vary dramatically depending on the varietal used. I have worked with the Timber Crest Muscat Blanc for 10 years, although I have never done a skin contact fermentation with it before. In using this varietal, I knew that the aromatics would be profound, however wanted to ensure that the tannin structure and mouthfeel would be in balance. This fruit was left on skins for a total of ten days. It was destemmed into the fermenter bin with zero sulfur added and we let the native yeast build up a population, which took about five days. From there we allowed it to go another five days fermenting on skins. Keeping the phenolic nature of Muscat Blanc grape skins in mind, I was cautious about how long to leave on skins and am very happy with the result..“ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/087b72b1-5213-4d84-a6f0-64f828ed9d20/Osmote+Seneca+Lake.jpg Underground Wine Society: April - Osmote Seneca Lake Chardonnay Grapes: Chardonnay (100%) Region: Seneca Lake, NY Wine Notes: A classic chardonnay from vineyards on the west side of Seneca Lake. Planted on steep slopes with alluvial soils full of gravel, these vineyard sites yield grapes with depth and concentration that melds beautifully with oak. Fermented naturally with vineyard yeasts in large format French oak barrels for perfect oak integration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6e3a01b5-43d3-42ee-98a5-170852e79155/Casa+Rojo+El+Gordo.jpg Underground Wine Society: April - Casa Rojo El Gordo del Circo Grapes: Verdejo (100%) Region: Rueda, Spain Wine Notes: Grapes from vineyards of about 30 years old, harvested by hand and on trellis, alternating mechanized and manual harvesting. Gravelly and sandy soils. Grape coming from Olmedo, Valdestillas and Segovia lands, 100% Verdejo. Maceration of the grape at low temperature for 24 hours. Fermentation only of the yolk must at low temperature to extract a large amount of aromatic compounds from the grape. Aging on fhe lees for 5 months, which will give the wine a great roundness in the mouth, and a powerful structure.\ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c13ceb63-1ab9-4fd1-8905-4ac3f6f5cbb1/Testalonga+Keep+on+Punching.jpg Underground Wine Society: April - Testalonga “Keep on Punching” Grapes: Chenin Blanc (100%) Region: Swartland, South Africa Wine Notes: Organic Farming, Hand harvested, 59 year old vines, Unfined and Unfiltered. Fermentation: Whole cluster, direct press, spontaneous fermentation in fourdres and stainless steel, malolactic fermentation. Or Aging: in foudres and stainless steel https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c6399617-6955-4557-9669-256513ad5e8f/El+Cepillo+Malbec+de+Sed.jpg Underground Wine Society: April - Canopus Malbec de Sed Grapes: Malbec (92%) & Sauvignon Blanc (8%) Region: Valle de Uco, Argentina Wine Notes: “Comes from 2 vineyards planted in 2010, with some of the fruit provided by a local/friend grower Javier Martini. After a harvest by hand, the grapes are de-stemmed and left whole berry to ferment in concrete tanks with a short maceration of 7 days. The wine is then raised in concrete and bottled without fining, filtration, and 49 ppm’s of total SO2. production is certified organic with biodynamic certification coming in the near future. In the winery, vinifications are with native yeasts in a variety of vessels depending on the wine. The aging is done in used barrels, foudres and amphorae. Sulfur is only added at bottling and kept below 40 ppm’s in total. No other products are used. Gabriel’s goal is to make coolclimate wines that show precision, purity and depth of flavor. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1400833f-bcab-4473-b446-a147f6765864/PoderiCellario+Il+Giovanotto.jpg Underground Wine Society: April - PoderiCellario Il Giovanotto Grapes: Brachetto (30&) & Dolcetto (70%) Region: Piedmonte, Italy Wine Notes: In the MMXXI (2021) vintage Cellario decided to utilize his small vineyard of Brachetto (just under a hectare), which he vinified into a dry red wine of ~11% abv. He then combined this Brachetto with his beloved Dolcetto to create a roughly 30/70 blend (30% brachetto/70% dolcetto) and vinified it partially whole cluster (semi-carbo). Aged for about a month in cement tanks before bottling and immediate release. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a8a41ead-6074-4407-af63-704b1df6b070/Esencia+de+Monte+Monastrell.jpg Underground Wine Society: April - Esencia de Monte Tinto Grapes: Monastrell (70%) & Tempranillo (30%) Region: Valencia, Spain Food Pairing: All kinds of meats, barbecue roasts, rice, pasta. Wine Notes:Fermentation and malolactic fermentation in concrete tanks with their own indigenous yeasts. Part of the wine ages in French oak barrels for eight months and the rest of the wine is aged for eight months in the concrete tanks themselves. Subsequent smooth filtering before bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f6368ea4-d9ac-499f-9abe-6b6bf55a0c40/Chateau+Maris+La+Touge.jpg Underground Wine Society: April - CHÂTEAU MARIS La Touge Grapes: Syrah (60%), Grenache (35) & Carignan (5%). Region: AOP Minervois La Livinière, France Aging Potential : 3-7 years Wine Notes: “The winding road leading to the plots of Syrah vines located on the terraces at the foot of La Livinière gave its name to this expressive vintage with aromas of black fruits and silky tannins. A singular harmony, with echoes of the surrounding heath. La Touge brings out Life, it is a vintage very representative of biodynamics with a touch of mineral. Vinification is carried out in vats, extraction by breaking the cap and light pumping over for 4 weeks of maceration Aged 16 months in concrete and egg-shaped vats.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cfc7fe68-049f-4a77-92d2-a9d5f779102d/PoderiCellario+Duzat.jpg Underground Wine Society: April - PoderiCellario Duzat Grapes: Dolcetto (100%) Region: Piedmonte, Italy Wine Notes: Hand-harvested into small bins. Spontaneous fermentation with 4 to 8 days maceration. Aged in stainless steel for 7 months and bottle for 3 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3411c53f-71a0-4415-bd23-61ea2f77f8dc/Casa+Rojo+Enemigo+Mio.jpg Underground Wine Society: April - Casa Rojo Enemigo Mio Grapes: Garnacha (100%) Region: Murcia, Spain Wine Notes: Aged during the alcoholic (22 degrees) and malolactic fermentation in the French wood fudres of 11,000 kilos, and later for 4 more months until stabilization prior to bottling. From a single 4-hectare vineyard at the foot of the Sierra de La Pila, just in front of the winery The age of the vineyard is 5 years old and it is 100% property with north orientation and fresh clay soil. Due to the natural vigor of our Garnacha clone, we perform thinning and green pruning in May and June to reduce bunch load on vines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9c42f841-917a-49cd-be15-d41c71b40a1e/Breaking+Bread+Field+Blend+2.jpeg Underground Wine Society: April - Breaking Bread Field Blend Grapes: Zinfandel, Mourvèdre, Carignan, & Muscat Blanc Region: North Coast, California Wine Notes: “This Field Blend was made as a tribute to the heritage of our home in Dry Creek Valley. One hundred years ago in Sonoma County, wines were made with little to no intervention or technology. Our natural winemaking approach is one that emulates the style of wines made by these early vintners. The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. Also, in line with the tradition of incorporating white varietals, we chose to co-ferment with Muscat Blanc for a distinct and unmistakable flavor and aromatics.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ef2c70c2-2db8-486a-b178-7b042655d455/Benastra+La+Petite+Soeur.jpg Underground Wine Society: April - Dom. Benastera La Petite Soeur Grapes: Lledoner Pelut, Grenache Noir, Syrah & Carignan Region: PGI Cotes Catalanes, Agly Valley Region, France Wine Notes: The vines are conducted in goblet with the exception of Syrah which are pruned in guyot or cord. The entire estate is in Organic Agriculture: No pesticides or chemical fertilizers are used in order to preserve Life (that of the soil, of men, etc.). Manual harvest, Maceration in whole bunches. Fermentation with indigenous yeasts. Aged for 8 months in concrete and stainless steel vats. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dbde0fd4-dddb-4f68-8bf9-29a804bb473f/Casa+Rojo+Bastardas.jpg Underground Wine Society: April - Casa Rojo Las Viñas Bastardas Grapes: Monastrell, Tempranillo, & Cabernet Sauvignon Region: Murcia, Spain Wine Notes: In the highlands of Murcia Region, we grow extraordinary and very old native grapes, that along the years, have been evoluting and being passed from generation to generation, as a heritage. The unique terroir of the area, with poor lime and clay soils, united to a extreme weather conditions and dry agriculture have always provide low productions and high concentration in the fruit. When the “denomination of origen” certification arrived, delimiting geographically those plots that were in and those that were off, following municipal frontiers and leaving many of those amazing vineyards with no calification, no origin, sometimes for a few kilómetros, sometimes for meters. Casa Rojo selected and harvested those vineyards close to our winery, at the limit of the DO, in 2018, making this wine that we would like to introduce you. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e6651fe2-d35a-42d0-b5c5-86c1e352362e/Dettori+Bianco.jpg Underground Wine Society: April - Dettori Bianco Grapes: Vermentino di Sennori (100%) Region: Sardegna, Italy Wine Notes: Soil: Sandy soil with gravel, limestone, sandstone, clay and alluvial deposits Elevation: 250 meters (820 feet) Age of vines: oldest vines up to 40 years old Vinification: Hand-harvest, 6 days skin maceration. Spontaneous fermentation and 3 months aging in cement tanks before bottling. No filtration and no stabilization. Tasting Note: Golden yellow in color, Exotic, notes of citrus, russet apple, honeysuckle, cardamom and wet stone. Silky and weighted on the palate with mineral-tinged orchard fruits and zesty acidity. Multi layered, this wine offers beautiful balance with a long lingering finish. Biodynamic. Demeter certified https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f8d83b43-3459-4d00-a75a-9f6b2b2d12cc/Scarbolo+Campo+del+Viotto.jpg Underground Wine Society: April - Scarbolo Campo del Viotto Grapes: Merlot (100%) Region: Friuli, Italy Wine Notes: The vines prosper in our only cru of Merlot by virtue of both the sharp late summer thermal excursions as well as the soil – heavy with clasts and balanced with limestone and clay. For Merlot, these conditions forge the optimal ripening conditions and an aptitude for long maturations, making this cultivar a superb witness of the profound bond between our terroir and its birthplace in the Gironde. While so similar, we found that our Merlot benefits from a short period of appassimento, in which clusters are harvested and dry naturally before fermenting – this process, made famous in northeastern Italy, prompts a concentration of tannins and natural sweetness. Following fermentation and a prolonged maceration, the wine matures long enough to develop delightfully complex and profound tertiary aromas, yet never overcoming the varietal expression. Campo del Viotto embodies the rebel energy of Scarbolo. In a land of whites, we inaugurated our Principles wines with a red. Where our surroundings were classified as quantity-driven, we initiated our project highlighting a different vision. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e6dadba3-e155-4c9b-93cf-093b64caa88a/Trefethen+Dragon%27s+Tooth.jpg Underground Wine Society: April - Trefethen Dragon’s Tooth Grapes: Malbec (49%), Petit Verdot (27%). Cabernet Sauvignon (24%) Region: Napa Valley, California Food Pairing: Mushroom Pasta Wine Notes: Ample rainfall in the spring recharged the soil profile and provided a strong start to the growing season. The weather during the summer featured consistent warmth and sunshine without any major heat spells. Cooler than average temperatures in August and September slowed the ripening process, providing long hang time and leading to complex flavor development. October was mostly dry and warmer than usual allowing us to pick each block at optimal ripeness. The harvest was complete before November and the start of an epic rainy season. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/02d76f4f-3b22-49df-ae46-b03375a94c51/Keenan+Merlot.jpg Underground Wine Society: April - Keenan Merlot 2018 Grapes: Merlot (100%) Region: Napa Valley, California Wine Notes:The 2018 Keenan Merlot is composed of seventy-six percent Keenan Estate Merlot. Twenty-four percent of the wine is Merlot fruit harvested from the Napa Carneros region. After hand harvesting, the grapes were de-stemmed, then inoculated with Montrachet yeast. Fermentation ranged from ten to fourteen days. The ‘18 Merlot has been aged in thirty-three percent new French and American oak barrels for eighteen months. The resulting wine shows intense aromas of black cherry, blackberry, and cassis. Complex nuances of cocoa and coffee bean emerge as the wine opens up. This is a “big” Merlot that will age for many years to come. https://www.fermentedatl.com/bytheglassalpha daily 0.75 2022-12-09 https://www.fermentedatl.com/uwssurvey daily 0.75 2022-04-27 https://www.fermentedatl.com/statera daily 0.75 2022-05-25 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fd1cb7d7-bbd6-4e17-82c0-752e05ca6abe/Statera+Spotlight+Flight.jpg Statera Flight - Statera Flight Browse through one of our favorite producers from California, Statera Cellars! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8ea01450-520e-433f-987f-1f991b6b4f26/Lares+Aligote.jpg Statera Flight - Lares Aligote This is the first fruit off of the organically farmed Abbey Road Farm vineyard located in the Yamhill-Carlton AVA; planted in 2019. Direct pressed and neutral barrel fermented with wild yeasts, the wine also natively went through malo in barrel. The whole process was pretty simple and the wine just took care of itself. Jewel toned and floral, the wine is light on the pallet with pleasant acidity to keep it bright on the pallet. Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e3807a7a-29da-429b-b538-c9c52f307cb0/Statera+Imber.jpg Statera Flight - Imber Imber is our only blended still chardonnay. In 2020, it's a blend of 4 vineyards: Stafford Vineyard in the Willamette Valley, Tuckaway Vineyard in Elkton, Johan Vineyard in the Van Duzer Corridor, and Royer Vineyard in the Eola-Amity Hills. Fermented and aged in neutral french oak for 16 months, this is a layered, saline chardonnay. Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b79cda99-34b2-4536-bba8-9b3555227b1d/Statera+Cutis.jpg Statera Flight - Cutis Cutis is our skin contact chardonnay. Sourced from the organically farmed Royer vineyard in the Eola-Amity Hills, the wine fermented whole berry for 2 weeks, and was then aged in neutral french barrels for 16 months. . Due to the fires in 2020, it does have some smoke characteristics, but is still a balanced, delicious, high tension wine. Bottle: $41 | Glass: $18 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f3c83b76-a801-40b5-83ea-f94ad6827a6b/Lares+Red.jpg Statera Flight - Lares Babel 70% Pinot Noir, 20% Pinot Gris, 10% Riesling All from the Elkton AVA, organic transitioning, Gillirose Vineyard fruit was picked on the same morning and destemmed together into a 2.5 ton stainless fermenter to be co-fermented as a chillable red wine. The covered fermenter was left outside with no temperature control to take advantage of the diurnal swings in ambient temperature. Initially peculiar on the nose, as the aromatics of the white fruit in the blend do not match the appearance of the red wine. "Babel" is named after the great scattering of languages from the biblical story of the eponymous tower. Bottle: $33 | Glass: $14 https://www.fermentedatl.com/candy-company daily 0.75 2023-05-12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b9dd30cf-7028-4d60-80b0-309501eff2ed/IMG_3232.jpg Candy Company (Canton) - Candy Company Got a sweet tooth when it comes to wine? We’ve got a few surprises for you! Four wines that are fruity, fun and all a bit on the sweet side. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bfbb89d1-d2f0-4a74-97c5-d3b47682a66f/Vietti+Moscato.jpg Candy Company (Canton) - Vietti Moscato d’Asti Grapes: 100% Moscato Place: Piedmont, Italy Process: Hand-picked in mid-September of 2021, the grapes were immediately crushed and pressed. Thereafter the must was naturally clarified by gravity. This still unfermented grape juice has been kept (without the addition of sulphites) in cold storage, at a very low temperature, in order to prevent an alcoholic fermentation. Over the year periodically small parcels of it have then been brought to alcoholic fermentation: for this the temperature was increased to 12°-14° C while yeast was added. This occurs in stainless steel pressure tanks to preserve natural CO2. Malolactic fermentation has been avoided in order to preserve the varietal fruit characteristics and freshness. The fermentation was interrupted at an alcohol level of about 5,5%, by lowering the temperature again and filtration. At this stage this partially fermented wine was bottled. Family: Almost 150 years have passed since its foundation. It was the end of 1800 when Carlo Vietti started the Vietti winery, right in the heart of the Langhe, on the highest point of the medieval village of Castiglione Falletto. In the very same place where it is located today. The grapes for the production of this wine are grown in selected vineyard parcels located in and around the village of Castiglione Tinella. The soil here is made of calcareous marl. The grapevines are planted, at a density of 4,500 vines per hectare, using the Guyot trellis system. The have an average age of almost 40 years. Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/52634a86-1619-4627-b283-2a0a24b49a32/Valckenberg+Gewurztraminer.jpg Candy Company (Canton) - Valckenberg Gewurztraminer Grapes: 100% Gewurztraminer Place: Pfalz, Germany Process: Grapes harvested fully ripe and aromatic. Destemmed and immediately pressed at low pressure. Fermentation with native yeast and gentle, reductive vinification. Family: For over 230 years P.J. Valckenberg has discovered extraordinary German Estates and act as an ambassador of their wines. The Valckenberg Varietals represent authentic and typical German wines. Bottle: $23| Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a249d949-2550-428c-b454-ef1c6dd0bb17/Letz+Weingut+Riesling.jpg Candy Company (Canton) - Leitz Weingut Dragonstone Riesling Grapes: 100% Riesling Place: Rheingau, Germany Process: Traditional production styles in stainless steel. Fermented with 35.5 g/L residual sugar. Family: Under the direction of Johannes Leitz, Weingut Josef Leitz has earned the reputation of being one of Rheingau’s top growers and moreover, one of the finest producers in Germany. Since taking over his family estate in 1985, Johannes has grown his holdings from 2.6 hectares to over 40, most of which are Grand Cru sites on the slopes of the Rüdesheimer Berg. Once the home of some of the world’s most sought after and expensive wines, the region fell to mediocrity in the years following the Second World War. Josi has made it his life’s work to reclaim the intrinsic quality of his native terroir and introduce the world to the true potential of the Rheingau. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6a8c0137-a72c-4e46-8bef-8ef2b7098f0e/Quinta+do+Infantado+Ruby+Port.jpg Candy Company (Canton) - Quinta do Infantado Ruby Port Grapes: Tinta Roriz andTouriga Nacional Place: Duoro, Portugal Process: From exclusively Class A parcels, totaling 11.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with 77-degree grape brandy. The wine is aged in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. It finishes at a modest 19.5% alcohol and 70 g/liter RS, in other words considerably drier than most rubies. The average age in bottle is 2-3 years. 20,000-30,000 numbered bottles produced annually. Family: Quinta do Infantado was founded in 1816 in the Cima Corgo sub-region of the Douro--considered its finest zone for both Port and dry wines--by the Portuguese crown heir D. Pedro IV, hence the name of the estate: “Infante” is Portuguese for "prince". The Roseira family has owned it since the end of the nineteenth century. Today, Infantado is run by third generation João Roseira (winemaker and vineyard manager) and other family members, who oversee family holdings of about forty-six hectares of vines. Quite interestingly, Infantado evolved over the last fifty years into the best kind of outlier and innovator in a wine region ruled for centuries by large-scale production and full-blown commerce. Bottle: $25 | Glass: $11 https://www.fermentedatl.com/turkeyreds daily 0.75 2022-11-03 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/690e0fd8-6fec-48c0-8f13-23e0ca3b8714/Tanner%27s+Favorites.jpg Turkey Reds - Tanner’s Favorites As we enter Tanner’s last week at Fermented, these are four of his favorite wines from every price point! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4e2c5600-9aab-47c5-bf16-4b58b11b6f77/PoderiCellario+Duzat.jpg Turkey Reds - PoderiCellario “Duzat” 100% Dolcetto. Hand-harvested into small bins. Spontaneous fermentation with 4 to 8 days maceration. Aged in stainless steel for 7 months and bottle for 3 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining. Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8d5e4767-2dc7-41a0-8664-220d78038e52/Tissot+Singular+Trosseau.jpg Turkey Reds - Tissot Singulier Bénédicte et Stéphane Tissot are a powerhouse winemaking couple based out of Arbois in the Jura region. Their perspective plays vital to the style of their wine. They favor natural wines as opposed to industrial ones, and wines that show off nature’s gifts versus winemaking. Their wines have been certified biodynamic by Demeter. Many of Jura’s wines go for an oxidative style; their wines are not this. They prefer a reductive style, the opposite of the local style. Their love is shown by their passion and their drive to make several different wines. Considered by many to be restlessly innovative, Stephane takes a classic Jura variety, Trousseau, and allows the fruit to macerate for three months in amphora clay jars. Clay allows wine to oxidize more while it ages, as opposed to steel or traditional barrels. Due to the nature of these regional oxidative practices, the use of clay certainly makes sense. Bottle: $65 | Glass: $28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6954882f-07b9-45ca-a63f-eeb25b0b059d/Semaphore+7.jpg Turkey Reds - Semaphore 7 Alicante Bouschet, Tinto Aragones, Trincadeira. 100% Estate Grown. Hand Harvested. Sustainable. Aged 3 months in American oak. Semaphore 7 is made in the Alentejo region of Portugal. South of Evora, Vidigueira marks the dividing point of the Upper (Alto) and Lower (Baixo) Alentejo. The proximity to the Atlantic Ocean and the cold air descending from the Serra de Portel allow for a longer ripening of the grapes and contributes to the reputation of the vineyards for its red indigenous blends. The soils are rich in limestone, schist and granite and the land is divided between vineyards, cork forests and areas used for the breeding and conservation of native species. Winemaker, José Piteira has been working in the region for more than 25 years. Born and raised in Alentejo, wine was always his passion. Bottle: $15 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bdc69f36-2292-4742-b02e-53efaa00c171/Elisabetta+Foradori+teledago.jpeg Turkey Reds - Foradori 100% Teroldego. The Campo Rotaliano (Tuscany, Italy) is a well-demarcated geographical area, a sort of indentation of the Valle dell’Adige, wedged between the mountains. Its history and formation are linked to the Noce River, which for centuries has carried limestone, granite and porphyritic debris. Within this small plain, depending on the basic soil content, it is possible to differentiate micro zones that have been given different names by the winemakers. It is through gathering together the grapes of some of these micro zones, characterized by predominantly sandy soils and with different quality requirements that the “Foradori” is born. Fermentation and fining: Cement tanks, 12 months in barrel and cement At the helm today, a fourth generation of winemakers run Foradori’s activities. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Bottle: $37 | Glass: $16 https://www.fermentedatl.com/undergroundwinesocietymay daily 0.75 2022-05-25 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8dc0ffa8-cdee-4e4b-8bed-9c0af4ab66f7/La+Coeur+del+Reine.jpg Underground Wine Society: May - COEUR DE LA REINE Grapes: Sauvignon Blanc Region: Loire, France Wine Notes: These vines average 30 years in age and are meticulously tended by the family. Short-cane pruning, selective ploughing, spring de-budding, deleafing, grass cover throughout the vineyard and green harvest practices all lend to limited yields and best quality fruit at harvest. Skin maceration for 60% of the cuvée for 6 hours, gentle pneumatic pressing, and a cool maceration (5°C/41°F) for 7 days. Fermentation at 17°C/63°F for 3-4 weeks followed by elevage in tank on the lees. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/93871ab5-dde3-4bbc-92e9-ea80f7138523/Image+from+iOS.jpg Underground Wine Society: May - Colectivo Mutante PX#1 Grapes: 100% Pedro Ximenez Region: Swartland, South Africa Wine Notes: Colectivo Mutante is a small project formed by Diego Edwards and Cedric Nicolle in 2016. They work with a grower from the Limari valley that farms and sells Pedro Ximenez grapes for Pisco production. Diego and Cedric thought that a particular 1 hectare parcel had potential for making high quality wine because of it's calcareous soil and proximity to the coast, so they decided to try their hand at making dry, still PX. Some of Chile’s most highly regarded Pedro Ximenez comes from the north where the arid desert is situated next to the Pacific Ocean. They currently make about 500 cases a year, and this small project is primarily motivated by passion for and enjoyment in life. Diego owns and operates a small wine import and distribution company based in Santiago and they represent some of our favorite wines from Europe. Diego is also an avid outdoorsman and snowboarder. Delicious by itself or with anything slightly spicy!! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f3f916e9-817c-4de7-b876-91a27a3271b2/Image+from+iOS+%281%29.jpg Underground Wine Society: May - Domaine la Manarine Grapes: Grenache, young vines Mourvedre, and Syrah. Region: Cotes du Rhone, France Wine Notes: The Rosé from Manarine carries a light tint and is vinified completely dry. Like the white wine, it is fermented and aged in cement vats and is bottled in the early spring following harvest. We purchase approximately 6000 bottles per vintage. Organic. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3b2e4369-4a5d-45e1-9c9a-21deec5138a1/Folk+Machine+Gamay+Noir+Rose.jpg Underground Wine Society: May - Folk Machine Rosé Grapes: Gamay Noir Region: Arroyo Seco, California Wine Notes: With yields still coming in lower than hoped for in 2020, we once again only made rosé for the. grapes were taken directly to press with just a minimal amount of skin contact time during the trucking from Greenfield to Santa Rosa. Fermentation was uninoculated in stainless steel with temperature control to keep the fermenting juice cool and the fermentation slow, preserving aromatics and flavors. Continuing our mission and pledge to cut down the carbon footprint of our wines and green our package, this year, we have broke with convention and bottled our rosé in an Antique Green lightweight bottle instead of the flint bottle that the market has grown accustomed to. Green bottles contain a much higher percentage of recycled material and their production has a lower carbon footprint. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b9b792ff-22e0-48ca-9d07-531e0f0af974/Biutiful+Cava.jpg Underground Wine Society: May - Isaac Fernández Selección Biutiful Cava Grapes: 80% Macabeo from 55 year old vines and 20% Chardonnay from 20 year old vines Region: Cava D.O., Spain Wine Notes: Traditional Farming Methods, Hand and machine harvested fruit. Individual varieties are fermented separately in temperature controlled, stainless steel tanks. Aged for a minimum of 15 months and up to 20+ months on the lees prior to disgorging, no dosage (bone dry) https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/388bf94f-cfcd-44c2-8cae-a2ed3ba6b5b1/Podericellario+Lafrea.jpg Underground Wine Society: May - Poderi Cellario “Lafrea” Grapes: Favorita (Vermentino) Region: Langhe, Italy Wine Notes: Hand-harvested into small bins. De-stemmed, pneumatic direct press. Natural fermentation in stainless steel. Aged in stainless steel tanks on lees from winter through spring. Bottled with minimal sulphur (~10ppm) and without filtering or fining. Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e4548352-3db6-4439-a651-3b080ee745a9/Statera+Imber+Chardonnay.jpg Underground Wine Society: May - Statera Imber Grapes: Chardonnay Region: Various, Oregon Wine Notes: Imber is our only blended still chardonnay. In 2020, it's a blend of 4 vineyards: Stafford Vineyard in the Willamette Valley, Tuckaway Vineyard in Elkton, Johan Vineyard in the Van Duzer Corridor, and Royer Vineyard in the Eola-Amity Hills. Fermented and aged in neutral french oak for 16 months, this is a layered, saline chardonnay. We work with farmers who are true stewards of the land, who see the vineyard as part of an ecosystem, and do their best to grow grapes in a way that respects and celebrates diversity. We genuinely believe that these farmers get most of the credit for the quality of our wine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/68555b25-1c4e-42af-9441-a37c9ff04781/IMG_4313.jpg Underground Wine Society: May - Thevenet & Fils Blanc de Blancs Grapes: Chardonnay Region: Burgundy, France Wine Notes: A delightful sparkling wine built exclusively from Chardonnay (younger vines of 20 years of age) harvested from parcels in the village of Serrieres on the border with Pierreclos. The vineyards are west facing and are planted to sandy soils. Only 6000 bottles are produced annually, a good portion of which come to the USA. Depending on vintage conditions, the malo-lactic fermentation is sometimes blocked in order to maintain the proper high level of acidity. The dosage is minimal so as to produce a bone-dry, brightly effervescent cuvée. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c8e0b272-78ab-493b-8baa-32f2e04ff7c4/Tiberi%2BLa%2BTorre%2BBianco.jpeg Underground Wine Society: May - Tiberi La Torre Bianco Grapes: Blend of Grechetto, Trebbiano, Malvasia and San Colombana. Region: Umbria, Italy Wine Notes: Old vine selection. De-stemmed, 2 days skin contact. Basket pressed. Natural ferment in open top vats w/o temperature control, yeast or sulfur. Aged in combination of stainless steel and resin tanks. Though the Tiberi family has been making wine for generations, it was only in 2015 that Federico and Beatrice took the first major steps to bring the family's wines into the modern era. Together with guidance from grandfather Cesare and family friend and neighbor, Danilo Marcucci, 2015 was a breakthrough vintage. This was the first time that the Tiberi's wines were vinified without additives whatsoever as well as bottled and sold beyond the cellar door to village locals. This was the first step in progressing the family farm into a modern pioneer of Umbrian natural wine and a way forward to create a sustainable working farm with a reach beyond the local village. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2a1c65c1-d0f8-4730-bf7a-627af6339d64/Image+from+iOS+%281%29.jpg Underground Wine Society: May - Brovia Dolcetto d’Alba Vignavillej Grapes: Dolcetto Region: Langhe, Italy Wine Notes: Harvested from classic clay-limestone soils from plots in Castiglione Falletto and Serralunga d’Alba, some planted in 1981 and the other portion in 1993. The grapes are crushed and fermented in stainless steel at 29 degrees Celsius for a period of a week to 10 days; then aged in stainless steel for seven to nine months before the bottling (unfiltered). Approximately 10,000 bottles are produced annually, about one-quarter of which is dedicated to the US market. From old vines in on prime Langhe slopes, Brovia's Dolcetto brings great complexity and intensity to the glass. While enjoyable in its youth, and a perfect wine to drink while waiting for the domaine's Baroli to come into harmony in the cellar, this cuvée can also age gracefully for up to a decade. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/630f711a-7312-46b0-a336-78bbce83f4e5/Chateay+Soucherie.jpg Underground Wine Society: May - Chateau Soucherie Grapes: Cabernet Franc & Grolleaux Region: Alexander Valley, California Wine Notes: The vines are planted to gravel and schist soils. The elevage is in cuve on the fine lies for approximately eight months. We purchase on the order of 5000 bottles of this wine annually. Originally owned by Pierre-Yves Tijou, now owner of the neighboring Château de l’Éperonnière, Soucherie has been owned by Roger Beguinot since 2000. Beguinot worked alongside Thibaud Boudignon for nearly a decade, who pushed the domaine to embrace or- ganic viticulture and pursue “agriculture integrée.” Beguinot is now assisted by a new Maître de Chai, Vianney de Taste. The RWM team could not be more thrilled with the output from M. de Taste that it has encountered so far and looks forward to the heights Soucherie will reach in the future. Every year since I was introduced to these complex and savory wines, born from the marriage of the Layon and the noble Chenin Blanc, we have been priveliged to purchase its dry and sweet versions of wines of the Coteaux du Layon and of Savennieres, along with the simple and satisfying reds and rosés that render the fruits of the local Cabernet Franc and Grolleau. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3a823a08-da4a-4e70-babc-526a11ca878b/Domaine+Dubost+Beaujolais-Lantigne%CC%81.jpg Underground Wine Society: May - Domaine Dubost Beaujolais-Lantignié Rouge Grapes: Gamay Region: Beajolais, France Wine Notes: Organic, & Biodynamic, Domaine Dubost is a 4th generation domaine that has been in the hands of Jean-Paul Dubost since the mid-1990s. They farm about 21 hectares now, nine from the village appellation and the rest split between Brouilly, Moulin à Vent, Morgon, Fleurie, and a little Regnié. Jean-Paul has been transitioning his vineyards to biodynamics since 2005 and ferments all of the wines with natural yeasts. The crus are made without sulfur or other additions. Jean-Paul is currently training his two young sons, Jeoffrey and Corentin, about natural wine and hopes that one day they will take over the family estate. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/89908ee0-4f43-453b-b066-3d8c98454ad6/Esencia+de+Monte+Monastrell.jpg Underground Wine Society: May - Esencia de Monte Tinto Grapes: Monastrell (70%) & Tempranillo (30%) Region: Valencia, Spain Food Pairing: All kinds of meats, barbecue roasts, rice, pasta. Wine Notes:Fermentation and malolactic fermentation in concrete tanks with their own indigenous yeasts. Part of the wine ages in French oak barrels for eight months and the rest of the wine is aged for eight months in the concrete tanks themselves. Subsequent smooth filtering before bottling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4d21821f-a11a-416f-a49d-fb7fac3a7a69/Goldschmidt+Fidelity.jpg Underground Wine Society: May - Goldschmidt “Fidelity” Grapes: Merlot, Petit Verdot, Cabernet Sauvignon Region: Alexander Valley, California Wine Notes: “It felt more like a normal year in Sonoma County versus 2016. Bud break came a bit early despite the cool spring. A very mild summer followed and ripening was slow but steady. However, we did receive two heat spikes in the vintage which pushed things along nicely. The hang time for the fruit was nearly ideal. Perfect for flavor and tannin development with sugars staying in check. The clusters filled out nicely with the berries growing to normal size. Harvest was a little later than the last few vintages and a little compressed. Great vintage overall once again.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c64aa6ea-f705-4424-b8c0-7507c3f8f1b7/Sierra+de+Gredos+Granito+del+Cadalso.jpg Underground Wine Society: May - Granito del Caldalso COOPERATIVA DE CADALSO Grapes: Garnacha Region: Vinos de Madrid, Spain Wine Notes: 2015 was the inaugural vintage of this new partnership between the Cooperativa and Comando G and as soon as Eric Solomon tasted it, we partnered with the Cooperativa, Dani and Fernando to create Granito del Cadalso. It is made from Garnacha sourced from the granitic and sandy soils of the village. The vines range in age from 20 to well over 70 years old. Harvested by hand, Granito del Cadalso is fermented and aged in concrete with a 15-20 day maceration with regular remontage. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b9dc2bcd-b933-4b38-93a5-c604654d9395/Gueli+U%27Russu.jpg Underground Wine Society: May - Gueli U'Russu Grapes: Nero d’Avola Region: Sicily, Italy Wine Notes: In this phase, we have decided to return to the traditional procedures used in the winerys of the past, locally called "Palmento". Harvesting The actual wine-making takes place in small concrete tanks. The advantage of being small is that there is no need for artificial refrigeration, the contents cool down naturally. Fermentation A very small amount of sulphur dioxide is used to prepare the initial yeast, made up of a selection of native yeasts which are then added to the bulk triggering off the fermentation. Two starters are prepared one for each vineyard taken from the different regions, thus allowing each bulk to ferment with its own yeast. At the end of the fermentation, during which time it is stirred manually several times a day. The tanks are covered with plexiglass lids and the remaining air space in the tank is saturated with inert gas in order to allow a maceration for at least 40 days. Racking - Aging At the end of this period, the bulk of the grapes and juices is pressed in a hand-press and put into oak barrels and stored for a long period during which it acquires stability and equilibrium. The wine is then bottled without being filtred or adding sulphur dioxide. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c85d9ab4-0aba-473a-b7e5-bd948e474d5b/Il%2BCenso%2BProvvido%2BII.jpeg Underground Wine Society: May - Il Censo Provvido Grapes: Nero d’Avola Region: Sicily, Italy Wine Notes: grown at 650 meters altitude and aged in the non-interventionist style of Gaetano’s mentor, Giampiero Bea: no added yeasts, no temperature stabilization, no fining or filtering, and a minimum of added sulfur dioxide (total sulfur is 65 mg/L). 2016 marks the first vintage for this, RWM’s first ever Nero d’Avola, and it is a delightful addition to Il Censo’s lineup: deep in color, exuberant in personality, and an exceptional value as well. Fruits lean toward black cherry and blackberry, with notes of licorice and dark chocolate. It’s a proud sun-drenched southerner, ample and gregarious, but with tons of high-toned spice to balance, as well as a well-mannered flirtation with volatility that remains firmly on the correct side of the fence. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b5a795ce-15a9-439d-9eab-333ecd506ea4/Ricominciare.jpg Underground Wine Society: May - Ricominciare Grapes: Malbec & Cabernet Franc Region: Mendoza, Argentina Wine Notes: In 1902, Nicolás Catena arrived in Argentina from Italy. In Finca La Libertad in Mendoza, he established an ancient tradition in new lands. Jorge, his grandson, inherited this legacy and passion for winemaking. Today, Viviana, Jorge’s daughter and her family continue the traditional winemaking methods passed down by his grandfather. Ricominciare uses only grapes from the Finca San Vicente Estate, in La Consulta in Uco Valley. This vineyard has been in the family for more than 50 years. Deep sandy soils, the high altitude of the vineyards and the water coming from the thaw of the Andes Mountains combine to create wines of unique personality. The harvest is done 100% by hand. Only native yeasts are used and fermentation is done in small concrete tanks plot by plot. The wines are bottled with no fining and only a very light filtration. The aim is always elegance. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c1342770-a80d-4c7e-8515-6415c3bb802e/Stolpman+Vineyards+Para+Maria.jpg Underground Wine Society: May - Stolpman Vineyards Para Maria Grapes: Syrah & Petit Verdot Region: Los Olivos, California Wine Notes: AT THE WINERY We've settled into a rhythm with Para Maria. 40% earlier picked whole-cluster, whole-grape "carbonic" fermented syrah for brightness and freshness. 40% de-stemmed crushed traditional syrah for a dense core. 20% de-stemmed Petit Verdot for a depth and cushion Maria Solorzano appears shy around visitors and she is always quick to smile. For anyone that sees her in action, it is clear that she leads by the example of her hard-work. Most comfortable in her routine of perpetual motion out on the vineyard - Maria runs perhaps the hardest working, most passionate vineyard crew in the world. On a daily basis, she teaches La Cuadrilla new techniques to execute a constant barrage of experiments - often adapting on the fly - figuring out practical ways of farming ridiculously high-density vineyards by hand or training canopies for ideal shading and wind-flow. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7a63515e-96fa-42da-be2f-7e3cf6f729c8/Image+from+iOS+%282%29.jpg Underground Wine Society: May - Tres Osos Grapes: Cabernet Sauvignon Region: Valencia, Spain Food Pairing: Red meat, mushroom dishes and pizza. Wine Notes: Tres Osos means “Three Bears.” This estate is 2500 feet above sea-level in a beautiful natural countryside. The vines are planted in rocky soils rich in broken granite. Green pruning takes place in spring, normally in the dry plots with old stocks. It involves bud snipping and the removal of unnecessary small vine shoots. Next comes a light clarification or extraction of leaves, which must be carried out with utmost care to avoid grape skin burning. In order to remove excess load on the vines, clusters with uneven bulking are cut during the second half of July. The harvest is done manually using 40 lbs boxes. Following the on-field selection, the grapes are sent to the selection table, de-stemmed and crushed and later transferred to stainless steel vats. Only native yeasts are used and maceration lasts 20 days at a controlled temperature. ¼ of wine is aged in new barrels, ¼ in first use barrels, another ¼ in second use barrels, and the last ¼ is unoaked. 4 months in French and American oak casks. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e879970d-40e5-43fa-bb21-49965e7db096/Two+Notes+Triola+Blend.jpg Underground Wine Society: May - Two Notes “Triola” Grapes: Cabernet Sav, Merlot, Cabernet Franc Region: Piedmonte, Italy Wine Notes: 18 months neutral French oak; Hand harvested, feral yeasts, Practicing Sustainable (certified in 2018) About the winemaker: Ted Nash and Kristen Lee Sergeant met as musicians, and also bonded through a mutual passion for wine. Combining Kristen’s experience in the wine world with Ted’s longtime dream to make a wine himself, they conceived Two Notes https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5e55114-9fb4-421d-8f54-20d08d4936e6/Envinate+Palo+Blanco.jpg Underground Wine Society: May - Envínate Palo Blanco Grapes: Listan Blanco Region: Canary Islands, Span Wine Notes: this cuvee is sourced from a 1.5ha vineyard of centenarian cordon trenzado (braided vines) Listan Blanco at 600m elevation, and is named for the area where it’s planted. The grapes are hand-harvested, pressed full cluster into large concrete tank off the skins and fermented without malolactic occurring, then raised in two Friulian 2500L oval foudres for 10 months. Bottling is without fining or filtration. Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate 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 concrete, 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. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38eb96ea-d822-4142-a5bd-af2dc69abd7e/Donkey+%26+Goat+Pet+Nat.jpg Underground Wine Society: May - Donkey & Goat Lily’s Pet Nat Grapes: Chardonnay Region: Anderson Valley, California Food Pairing: Pair with eggs, caviar, brunch, fried chicken, or a sunlit garden! Wine Notes: Pet Nat, short for pétillant naturel, can be made from any grape variety (this one is Chardonnay) and is a simpler and ancient way to make sparkling wine. In its purest form, as ours is, the ingredients are limited to grapes (with no Sulphur added). After spontaneous fermentation begins, but before it is complete, the wine is bottled and fermentation continues, creating those delicious bubbles. Jared made our first Lily's in 2011 and ten years later it remains our go-to wine for brunch, lunch, picnics and beach days. This wine will please many palates and is made for al fresco dining, preferably with your shoes off. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f98000ce-7d2d-41f5-865a-57ab151f478c/Division+Nightshade+Nebbiolo.jpg Underground Wine Society: May - Division Nightshade Grapes: Nebbiolo Region: Red Mountain AVA, Washington Wine Notes: Founded in 2010 by Kate Norris and Thomas Monroe, Division Winemaking Company crafts responsible wines with story and purpose. We produce approachable and balanced wines through minimal intervention. Our wines come from responsibly farmed, terroir expressive vineyards in Oregon and Washington, and eschew traditional wine barriers. Division’s Nightshade Nebbiolo is super limited from Red Mountain AVA. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/79fce9bd-ca8a-4c7a-9ddc-aac39bd520e9/Toca+Tierra.jpg Underground Wine Society: May - Macatho Toca Tierra Grapes: País Region: Itata, Chile Wine Notes: Toca Tierra is made from centenarian pie franco país grown in the Itata Valley on granite clay soils. The grapes are hand-harvested in early April and cooled overnight, destemmed and spontaneously fermented in stainless steel with 69 days on skins, then raised in the same vessels for 6 months. Bottled with the bare minimum of added SO2, Toca Tierra is a truly savory red wine, with black cherries & plums on the palate, and smoky aromatics. A series of chance encounters is what led Macarena del Río and Thomas Parayre to find each other and start their joint project Macatho in 2016. Born in Chile to a French mother, Maca enrolled at the prestigious University of Bordeaux to study winemaking. While there, she stumbled across a natural wine bar in Southwest France that inspired her and changed her way of thinking about wine. After completing her studies, she worked harvest with several natural winemakers across France, including the famed Yvon Métras in Beaujolais. Born in France, Thomas arrived in Chile over 20 years ago seeking adventure. Along the way, he became roommates with Louis-Antoine Luyt, who was then working in restaurants and beginning to learn about wine himself; his course was forever changed, and he worked with Luyt and other natural Chilean winemakers for over 10 years before he met Maca during a harvest with Luyt. Thomas and Maca are now two of the the most talked-about newcomers to the Chilean wine scene. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e5bcb034-4e4a-4423-8a8a-a981badc4859/Texier+Brezeme+Perard.jpg Underground Wine Society: May - Eric Texier Domaine de Pergaud Côtes du Rhône Villages Brézème Rouge "Vieille Serine" Grapes: Sérine Region: Côtes du Rhône, France Wine Notes: Mostly whole-cluster, one week maceration. Fermented in concrete and aged in 2500l barrels and demi-muids. Domaine de Pergaud is the designation for Eric's best expressions of terroir, usually in the form of micro-productions from very old vines. Here Eric dubs his wine “Vieille Serine” after the ancient strain of Syrah. Some even speculate Serine isn't Syrah at all but it's own genetic entity. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/543314b7-6846-4ac3-989e-0f8ea49f7372/San+Roman+Toro.jpg Underground Wine Society: May - San Roman Toro Grapes: Tinto de Toro, 60-100+ year-old vines on stony and sandy/clay soils Region: Toro D.O., Spain Wine Notes: Certified Organic viticulture, incorporating some Biodynamic principles and practices. Hand harvested fruit, hand sorted at the winery prior to processing. Grapes were destemmed and lightly crushed prior to fermentation with native microbes, 2 weeks of skin maceration. Aged for 24 months in a combination of French and American oak barrels, 25% new About the Winemaker: Bodegas y Vinedos San Roman is a family owned winery that was founded by iconic winemaker Mariano Garcia in 1998 as Bodegas y Vinedos Maurodos. His vision was to produce world class wines which balanced freshness and longevity in the bottle against the renown power of the region's wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/87fc1028-4028-435c-ad85-2de14a5f10d2/Finca+L%27Argata.jpg Underground Wine Society: May - Joan d’Anguera Finca l’Argatà Grapes: Garnatxa Region: Catalonia, Spain Wine Notes: Having sorted their vineyards, Josep and Joan turned to their cellar practices. With healthier fruit, lower yields and better balance in ripening they were able to transition to whole cluster fermentation by indigenous yeasts. Concrete is now the preferred fermentation vessel and the fruit is crushed by foot. Macerations are long but very gentle with the goal to coax out the character of each parcel rather than extract it forcefully. Aging in now done in neutral, well-seasoned French oak barrels, demi-muids and foudres so as to not impart any flavor of wood in their wines. If you haven’t tasted Finca l’Argata for a few years you might find yourself surprised how this cuvée has evolved to reflect the new minimalist style at Joan d’Anguera. Once a blend of Garnatxa, Syrah and Cabernet Sauvignon and aged in new wood, Finca l’Argata is now pure Garnatxa sourced from sandy clay and limestone soils from head-pruned vines ranging in age from 40-60 years old. It is fermented whole cluster in concrete and aged wellseasoned French oak barrels. https://www.fermentedatl.com/meet daily 0.75 2026-03-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fdeec426-b7f5-4a67-9325-9d3a68614641/IMG_5122.jpg Meet the Whites (Alpharetta) (OLD) - Meet the Whites For this special flight, we are bringing you four White Wines that you may not have heard of! From all over the world, these unique and versatile whites will have feel like you’re joining the family! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af5b99d8-62d4-4c24-b0d6-bf0bbcf00a83/Le+Balloon.jpg Meet the Whites (Alpharetta) (OLD) - Le Ballon 70% Vermentino 30% Colombard. Traditionally made. Fermented in stainless steel. Vin de Pays classification. Le Ballon is a winery within the Vignerons de Nature co-op, producing affordable and delicious organic wines in Languedoc-Roussillon France. Vignerons de Nature consists of a group of passionate winegrowers sharing the same philosophy and who had the idea of pooling their resources. All the wines come from organic or biodynamic agriculture or from winegrowers who deeply respect their terroir. Today, they represent 30 winegrowers throughout Italy and France. Bottle: $15 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0665998a-a902-4b61-8aa8-cf9d6d9ac1de/Via+Revolucionaria+Semillon+Hulk.jpg Meet the Whites (Alpharetta) (OLD) - Passionate Wines “Via Revolucionaria” This 100% hand harvested Semillon is from a single vineyard in the Tupungato region of the Uco Valley, Mendoza, Argentina. Passionate Wines is the brainchild of Matias Michelini. He is the winemaker, agronomist, and Grand Poobah of his winery named Passionate Wines. Matias strives to make experimental wines that express terroir. These wines are low production and are drawn from multiple inspirations, regions, and styles. The Via Revolucionaria wines are single vineyard, unconventional wines, fermented with native yeast. He produces a skin macerated Torrontes “Brutal”, an unfiltered Semillon “Hulk”, and a carbonic macerated and fermented Bonarda “Pura”. The Montesco wines are small production wines that focus on place and varietals. Matias continues to experiment with other cuvees with the mantra of producing either atypical varietals or classic varietals in non-traditional methods. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b1c8ae03-b8a9-4d49-aff4-d6aae976f675/IdleWild+Flora+and+Fauna+Bianco.jpg Meet the Whites (Alpharetta) (OLD) - Idlewild “Flora & Fauna” Bianco For 2021, the blend compromises of roughly 40% Arneis, 30% Muscat Canelli (a.k.a Muscat Blanc, Moscato Bianco), 10% Cortese, 10% Erbaluce, and 10% Favorita (a.k.a. Piedmontese biotype of Vermentino). The fruit comes from Fox Hill Vineyard and Lost Hills Ranch from North Coast, California. Fox Hill lends aromatic richness while Lost Hills balances with vibrancy and brighter aromatics “Flora and Fauna loosely means the collection of plant and animal life of a certain epoch. Inmy version, it is the collection of varietals from the cellar that make up the blend for the year. The 2021 is based in Arneis that is blended with Muscat Canelli, Favorita, and more to achievethe balance desired from this Piedmontese inspired blend. The fruit predominently comesfrom Fox Hill Vineyard and Lost Hills Ranch. Fox Hill lends aromatic richness while Lost Hillsbalances with vibrancy and brighter aromatics. Winemaking starts in the vineyard, and my preference is to work with sites that require mini-mal to no work. In other words, the basics done right and well timed are all a great site needs.When that is the case, the winemaking becomes a simple game of guiding the fruit to bewhat it already is. I time picking for this blend to when the core of the wine’s pieces overlayinto a balance of bright acidity with emerging tones of aromatic depth. From there, thegrapes were whole cluster pressed, fermented via native yeasts, left on all the lees and solids,aged in neutral oak, and underwent native secondary fermentation. Complexity and textureare gained from allowing secondary fermentation and aging on lees in neutral oak for fourmonths, while the structure and acidity from picking plenty early allow for great vibrancyand energy through the wine. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/faa9188c-1ff4-4835-8cbe-2492438fd47b/Foti+Bianco+VignadiMilo.jpg Meet the Whites (Alpharetta) (OLD) - I Vigneri VIGNAdiMILO The 100% Carricante vine of this small parcel is the fruit of one particular mass wine selection made by Salvo Foti in over 20 years of activity. The vineyard was planted in part with the ancient Etnean technique of the “Mallet cuttings: or “Magliuoli”: direct production, without grafting on American vine (ungrafted). Vineyard cultivation is done by hand using natural products. Biotechnologies are not used in winemaking. Transfer and bottling are carried out according to the phases of the moon. Contrada: Caselle, in the municipality of Milo – Eastern Etna (Italy) at 750 m a.s.l. Plot: VignadiMilo (The Vineyard of Milo) Varieties: Carricante 100%, Carricante, in part ungrafted native vines. Direct pressing of whole grapes with static and natural settling of the must for about 30 hours. The Vigneri are all men and women who are originally from Mt. Etna, and many have been working with us for more than 25 years. Knowledge, this direct personal relationship – without intermediaries between us – is fundamental. The goal is to make “Human Wines”, carrying winemaking with respect for Humankind and the Environment. Bottle: $59 | Glass: $26 https://www.fermentedatl.com/rays-of-riesling-canton daily 0.75 2023-06-30 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bd2d49a5-09b5-4911-842e-693f34cbdde0/IMG_3530.jpg Rays of Riesling (Canton) - Rays of Riesling Riesling is an amazing grape! Contrary to popular belief it is NOT always sweet. On this flight we highlight different levels of sweetness. From Bone Dry (no sugar) to Off Dry (slightly sweet) to Fully Sweet. Find your preferred level of sugar in riesling. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e0789057-233c-4605-a73f-5287098c6018/Von+Buhl+Bone+Dry+Riesling.jpeg Rays of Riesling (Canton) - Von Buhl Bone Dry Grapes: 100% Riesling Place: Pfalz, Germany Process: Carefully fermented and aged in stainless steel on full yeast without any fining. Family: Reichsrat von Buhl has been a family-owned winery for more than 150 years, and has belonged to the circle of the most prestigious wineries in Germany for just as long. Since it was founded in 1849, Reichsrat von Buhl has made its wines in a terroir-dominated, timeless style that has never been oriented to fashion, but always to the grapes’ origins in the best soils of Deidesheimer and Forster. Reichsrat von Buhl is certified organic, and is an active ambassador of both natural, sustainable viticulture and of the best German wines. Since 2013, it has been led by a new team and technical director Mathieu Kauffmann. Long term viticultural manager Werner Sebastian remains responsible for the vineyards. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/26a5d062-abc3-49a4-bff2-3a2d5512ae86/IMG_3534.jpg Rays of Riesling (Canton) - Koehler-Ruprecht Grapes: 100% Riesling Place: Pfalz - Germany Process: RS 6,9 this village wine was made from different plots in Kallstadt including some Saumagen this year. Dry but not "bone-dry," with the rounder style of the vintage illustrated in a light and delicious Kabi. Family: One of the founding fathers of dry cellarable German Rieslings, late release wines are not just what Koehler-Ruprecht does, it is who they are. Among aficionados, even the name can elicit a nearly mythic devotion to the twin deities of tradition and time. This historic estate, long managed by the legendary and larger-than-life Bernd Philippi, was purchased in 2009 and since 2011 has been in the dedicated hands of Dominik Sona. He and his cellar master Franziska Schmitt are intensely hard-working and strictly honor the arch-traditional style of this beautiful, centuries-old cellar. Koehler-Ruprecht is known for broad, rich and minerally Rieslings, Pinots and Chardonnays sourced from three locations in Kallstadt: Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38829717-3047-4993-a2a9-3c71be2b763e/IMG_3535.jpg Rays of Riesling (Canton) - C.H. Berres Grapes: 100% Riesling Place: Mosel - Germany Process: Hand harvested and then fermented 3 – 4 weeks in temperature controlled stainless steel tanks. This handmade Riesling combines the richness of the over 90 year old Wehlener Klosterberg vineyard with the extract of Kinheimer Hubertuslay and the complexity of Erdener Herrenberg sites. Stone fruit and white flowers balanced with juicy acidity. Aged 4 months on lees in tank Family: he Berres family is recorded to have resided and worked in the vineyards of Ürzig since the year 1510. Markus Berres, 21st generation, has taken the helm of this prestigious Mittel Mosel estate beginning with the 2004 vintage, and is in the process of effecting one of the most significant renaissances in recent German wine history. Upon secularization of the Mosel by Napoleon, one of the first great private wine estates to be established was that of Peter Nicolay in Ürzig, including the finest sites in Ürzig, Erden, Wehlen, Graach and Zeltingen. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/69baeddd-b60b-425f-be7a-74ea5e5ca71d/IMG_3537.jpg Rays of Riesling (Canton) - Weingut Leitz Dragon Stone Grapes: 100% Riesling Place: Rheingau Process: Residual Sugar: 35.5 g/L Johannes Leitz crafts this delicious Riesling from the 'Drachenstein' vineyard, translating to Dragonstone, so called for the fossils and dinosaur tracks found in the slate that makes up the vineyard soil. Hand Harvested. Traditional Vinification Family: There are recorded documents linking the Leitz family winemaking history all the way back to 1744. Johannes Leitz was born much later, in 1964 in Rüdesheim. His Grandfather, Josef Leitz re-built the winery, which has been completely destroyed after a bombing raid during the Second World War. His father, Antonius Leitz had briefly taken ownership of the winery before his premature death in 1966. This left his wife, with her flower shop, a household and of course the family winery to run. So, it wasn’t until 1985 when Johannes took over the winery that it once again became a primary focal point of attention. After taking hold of the family business, he has managed to raise the estate from 2.9 hectares to the 140 hectares that we see today. Over the years, Johannes has gained national and international recognition for his outstanding wines. Internationally, his major markets include Norway, Sweden, the UK and USA. Bottle: $27 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/951803cb-aa9e-4e8f-936e-bd1d06be55dc/Fermented+wine+101+web+%283%29.jpg Rays of Riesling (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/halloweenblends daily 0.75 2022-11-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f80b4793-8fa6-45ec-97c4-f6161500b095/Tempranillo+vs+Malbec.jpg Malbec vs Tempranillo - Malbec vs Tempranillo Which one will prevail! Two Malbecs vs Two Tempranillos. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/79b689ab-5f1e-49cc-b328-9dcbcf051a64/Bonfanti.jpg Malbec vs Tempranillo - Bonfanti Malbec Bodega Bonfanti is a third generation family winery located in the Perdriel sub-region of Lujan de Cuyo in Mendoza, Argentina. The estate dates back to 1915 when the great-grandfather purchased the Malbec vineyard. In 2005 the family completed the construction of its gravity fed, micro winery located on the property. Vintage: 2020 Varietal: Malbec Case Production 12 pack: 2500 Alcohol Content: 13.5 Region / Location: Perdriel, Lujan de Cuyo, Mendoza Vineyard: 20 acres planted in 1915 Altitude: 3070 Farming Practices: Sustainable Soil Type: Franco sandy soil, loam Bottle: $17 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/55d2c17e-9c3c-47b5-981e-e81d20e520b6/Spartico.jpg Malbec vs Tempranillo - Bodegas Iranzo “Spartico” The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process. All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions. The vines are guided by the Gullot doble system, although the vines are not held. This system enhances the airing of the vines, avoids the emergence of cliptogamic diseases. Also, a shading cover of the vegetation avoids the direct impact of the sun on the vines. Only Indigenous Yeasts used. Suitable for Vegans. The beautiful artwork featured on the new label for Spartico is based on a painting by California artist Matt Murphy called “The Time it Takes.” Murphy is known for his “fascination and simplification of the vivid hues, fluid shapes and primitive life found in the high desert.” For Bodegas Iranzo, this piece of fine art captures the rugged and arid region of Utiel-Requena Spain, with its desert-like climate and beauty. The name of the painting also signifies “the time it takes” to craft quality organic wine from vineyard to glass. Bottle: $17 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fe993187-d698-4542-8988-b7c11b4266bd/Tio+Uco%281%29.jpg Malbec vs Tempranillo - Alvar de Dios “Tio Uco” Toro is like the 1980s – big shoulder pads, teased hair, and flashy energy that seems to be chemically enhanced. It’s a DO that, in most regards, is caught in a time warp, much like that mauve and teal bathroom you’ve meant to remodel. But, having built its reputation on a style of wine that is now decidedly out of fashion, Toro is long overdue for a breath of fresh air – or fresh wine in the case of Alvar de Dios. Alvar was born and raised in the village of El Pego near the southern boundary of DO Toro. His family had tended vineyards in the village for generations, but Alvar didn’t stay in Toro to learn his trade; instead, he fell in with a pair of vinous rebels working in the Sierra de Gredos – Fernando Garcia and Dani Landi. While working as the cellar master for Fernando at Bodega Marañones, he began acquiring vineyards of his own in and around his native DO, splitting his time between the Gredos and Toro. While assembling his vineyards in Toro, Alvar became interested in the nearby and newly created DO of Arribes and the surrounding area. Officially recognized in 2007, Arribes is where the Duero becomes the Douro as it carves a steep valley out of the granitic mountains forming the border between Spain and Portugal. Here he found not only soils reminiscent of the Gredos – granitic sand with a lot of mica – but a range of indigenous varieties capable of expressing elegance and freshness. Alvar has assembled 5 hectares from 36 separate vineyard parcels from which he makes a village wine and two parcel wines. Tio Uco In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L. Formerly pure Tempranillo, Tio Uco since the 2016 vintage includes about 10% Garnacha in the final blend. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1d32a790-cff0-47af-bb3c-6f15d572a622/Inkarri+Red+Blend.jpeg Malbec vs Tempranillo - Inkarri Limited Edition 43% Tannat, 35% Cabernet Franc, 22% Malbec. Grapes come from Nuna Vineyard, in, Agrelo, Lujan de Cuyo, Mendoza. Vinification process is very respectful to the grapes. Traditional maceration. Cold soaking is performed until the natural fermentation starts. Excraction process is very gentle, lasts about 15 days. Temperatures are controlled between 78-86ºF. Vines trained in VSP. Depending on specific soil conditions, Guyot or Cordon is used as pruning technique. The Inkarri brand is produced by Proviva Winery, based in the heart of Mendoza, Argentina. Proviva embodies the quest for a wine identity that is both original and authentic. Their estate-grown wines are produced exclusively from organic and Biodynamic vineyards located in the best terroirs of Mendoza. The resulting varietal wines are the purest expression of the region’s outstanding calcareous soils. Organic and Biodynamic agriculture guarantee a viticulture with no inputs, where vines authentically express the character of place. Bottle: $25 | Glass: $11 https://www.fermentedatl.com/winetrip daily 0.75 2022-06-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0d48370-ab12-424e-b730-ffeaeb3a4d18/Wine+Excursion+%281%29.png Wine Trip - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/fruit-basket-turnover daily 0.75 2023-04-28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/87c479e8-acd8-4527-9016-4bb7e7daaa7e/IMG_6837.jpg Fruit Basket Turnover (Canton) - Fruit Basket Turnover Have a wee bit of a sweet tooth? This flight keeps things smooth and easy drinking with just a touch of sweetness. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/58f157bb-6793-4a8f-a030-4c8677c813bb/IMG_6846.jpg Fruit Basket Turnover (Canton) - Rogue Vine Pipeno Tinto Grapes: 60% Cinsault, 30% Pais, and 10% Carignan Place: Itata Valley, Chile Process: This red wine hails from a small vineyard in Guarilihue, Itata that was first planted sometime in the early 1800's. This coastal vineyard sits on decomposed granite and is organically farmed by hand and horse. The wine is fermented naturally in concrete globes. This is a classic Southern Chilean field blend made in the traditional method and meant to be enjoyed as a young, fresh, vibrant wine. We recommend it be served with a slight chill. Family: Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dry-farmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior to bottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6d78f9d9-77c8-475b-8b7c-7de9f72b3387/IMG_6845.jpg Fruit Basket Turnover (Canton) - Domaine Lafage La Retro Grapes: Carignan, Lladoner, Grenache Noir, and Grenache Gris Place: Roussillon, France Process: The grapes are picked at the beginning of October from our different terroirs in Roussillon. No de-stemming, light crushing. Short maceration and light extraction. Family: In the Lafage family, we have been winegrowers from father to son for more than 2 centuries. In the 80s, Jean-Marc, as a young boy, actively participated in the work in the vineyards. But the revelation that he was to be a winemaker came to him one day when his father gave him the sole charge of a batch of some of his finest Maury grapes. From the gene to the passion, this work will draw his path: Domaine Lafage is born and will forever be Catalan. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ce6c7a3f-1623-40f1-b918-3e15ed6de9ab/Estenas+Bobal.jpeg Fruit Basket Turnover (Canton) - Vera de Estenas Bobal Grapes: 100% Bobal Place: Utiel-Requena, Spain Process: Crafted from en vaso trained Bobal vines averaging 50 years of age (some of them up to 100 years) located in the heart of Utiel-Requena on clay-calcareous soils. The wine is fermented in concrete tanks and raised in a mix of concrete and old American oak barrels. Family: With 90,000 hectares under vine, Bobal is the third most planted grape variety in all of Spain. The high-yielding vine was historically regarded as only useful for simple, acidic red & rosé wines destined for the local Co-Op. Recently, a handful of quality-minded growers, using artisanal farming and vinification, are producing highly individual wines with true complexity. Bobal is fulfilling its true Mediterranean potential – certainly “wines of the sun”, but with remarkable freshness, moderate alcohol, and lovely notes of bright plum fruit, spice, and earthy, calcareous soil-inflected tension. One of the torchbearers of Bobal is Vera de Estenas, possibly the most traditional producer in Utiel-Requena, with some of the oldest Bobal holdings in Spain. Founded in 1945 by Francisco Martinez Bermell, Vera de Estenas has been crafting wines from their 47 hectares of estate fruit since their inception. Situated at 800m elevation near the mouth of the Estenas river near the foot of the Sierra del Remedio mountains, their en vaso trained vineyards run northwest to southeast along a broad swath of calcareous clay soils. Summer brings scorching heat, but a cooling wind called the Solano brings relief, and nighttime temperatures can drop substantially due to the high elevation, helping to preserve acidity in the grapes. Under the current leadership of Felix Martinez, Vera de Estenas is producing some of the region’s most compelling wines, from Bobal vines as old as 100 years. Bottle: $20 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/08081a71-5560-4194-9b3e-d04aaeeef4db/Homestead+Big+Basin+%281%29.jpg Fruit Basket Turnover (Canton) - Big Basin Homestead Grapes: 33% Carignan, 25% Syrah, 21% Grenache, 19% Mourvèdre and 2% Cabernet Sauvignon Place: Mountains of California Process: Homestead represents the extraordinary granitic and limestone terroir of the Gabilan Mountains where they sourced the majority of the fruit. Grenache from Brosseau, Coastview and their estate vineyard provides the backbone of this wine. Additional components include: 90+ year old, dry farmed Carignane from the Cienega Valley located below Calera's Mount Harlan AVA and Syrah from the Coastview Vineyard located just miles South of Mt. Harlan at 2400 ft as well as Brosseau vineyard in Chalone. Whole berry, cold soak, indigenous yeast, hand punched. Barrel Aged for 11 months in neutral French oak barrels. Bottled unfined and unfiltered Family: Located in the heart of the Santa Cruz Mountains, Big Basin Vineyards is terraced into a steep hillside first planted to grape vines by French immigrants over 100 years ago. Their winery and the vineyards they work with are located at sites in the Santa Cruz and Gabilan Mountains that are as beautiful as they are exceptional for grape growing. They farm organically and practice minimal-intervention winemaking with the goal of producing wines that transparently and authentically express site and variety. Big Basin believes that their choice of vineyards, picking at the right time to retain intensity and elegance, and minimalistic winemaking practices are the keys to producing more aromatic and ethereal wines - new world wines with old world soul. Owner and winemaker Bradley Brown has been on a 20 year quest to produce beautiful and soulful wines. Winemaker Blake Yarger joined the team in 2017 and together they are always fine tuning practices to more transparently express the vineyards. Bottle: $35 | Glass: $15 https://www.fermentedatl.com/autumntannins daily 0.75 2022-09-24 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/debbfce2-eedb-42b6-9873-47ed5ee053b4/August+Tannins.jpg Autumn Tannins - Autumn Tannins As the weather changes outside, we are cozying up next to a fire, and going back to red wine! If you like a full body, dry finish, this is the flight for you! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3311d1e2-b11e-49eb-b53c-d83dbbb0e588/Terre+Rouge+Syrah.jpg Autumn Tannins - Terre Rouge Les Côtes de l’Ouest This is the eighteenth vintage of our Les Côtes de l’Ouest Syrah. It is made from fruit grown (about 60% of the blend) at a superb vineyard site that is planted in the hills just west of the Amador County (California) line, just a few miles from the Mokelumne River in Clements Hills (a new Lodi sub-appellation). Tight spacing, vertical trellising, and upward shoot positioning give the fruit maximum sun exposure to promote full flavor development. It is blended with our mountain Syrah (the remaining 40% of the blend) grown at several other sites. We chose theses sites because of their impeccable vineyard management (some of which we farm) and their flavor compatibility. The soils at the Clements Hills site are alluvium granite rock (Monpellier & Cometa) and the climate is moderated by Delta cooling. The other sites are a variety of volcanic and granite-based soil series that develop grapes with small cluster morphology. We harvested theses Syrah sites at about the normal calendar date in 2016, which was the 14th of September at 24.5 to 25.0˚ brix. The berry size was about normal in 2016, but we decided to co-ferment the Syrah with a bit of Viognier in each fermentor to finesse the wine. The grapes were lightly-crushed and fermented in our larger tanks and irrigated to minimize tannin extraction and aged 17 months in 20% new and 80% used French oak barrels. The finished wine is 96% Syrah and 4% Viognier. It was bottled at the end of March in 2018. Terre Rouge and Easton Wines was founded in the late 80s by husband and wife team Bill Easton and Jane O’Riordan. Winemaker Bill Easton began his career in the wine business working for small California wineries. In the late 70's he founded Solano Cellars, a wine shop in Berkeley, California, specializing in small artisan producers from around the world. From years in the shop and traveling extensively in Europe, Bill's palate and style of winemaking developed. He creates wines that are balanced and elegant, with complexity that develops as the wines age in bottle. The French call it élevage, which is "raising" the wine in the bottle. There is an art to this style of winemaking and great pleasure in a wine that is ready to drink, while still showing great promise for future aging. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f5b7c58e-15b4-4cf5-a2ba-895c652b4226/Tio+Uco.jpg Autumn Tannins - Alvar de Dios “Tio Uco” Toro is like the 1980s – big shoulder pads, teased hair, and flashy energy that seems to be chemically enhanced. It’s a DO that, in most regards, is caught in a time warp, much like that mauve and teal bathroom you’ve meant to remodel. But, having built its reputation on a style of wine that is now decidedly out of fashion, Toro is long overdue for a breath of fresh air – or fresh wine in the case of Alvar de Dios. Alvar was born and raised in the village of El Pego near the southern boundary of DO Toro. His family had tended vineyards in the village for generations, but Alvar didn’t stay in Toro to learn his trade; instead, he fell in with a pair of vinous rebels working in the Sierra de Gredos – Fernando Garcia and Dani Landi. While working as the cellar master for Fernando at Bodega Marañones, he began acquiring vineyards of his own in and around his native DO, splitting his time between the Gredos and Toro. While assembling his vineyards in Toro, Alvar became interested in the nearby and newly created DO of Arribes and the surrounding area. Officially recognized in 2007, Arribes is where the Duero becomes the Douro as it carves a steep valley out of the granitic mountains forming the border between Spain and Portugal. Here he found not only soils reminiscent of the Gredos – granitic sand with a lot of mica – but a range of indigenous varieties capable of expressing elegance and freshness. Alvar has assembled 5 hectares from 36 separate vineyard parcels from which he makes a village wine and two parcel wines. Tio Uco In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L. Formerly pure Tempranillo, Tio Uco since the 2016 vintage includes about 10% Garnacha in the final blend. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ca26e952-052b-4792-bf04-8181da70f3a1/Cardedu+Cannanou.jpg Autumn Tannins - Cardedu Caladu Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. Cannonau (Cardedu uses old spelling with one ‘N’) is a biotype of Grenache, most likely from Spain but growing in Sardegna for hundreds of years. From 30 year old vines on crumbling granite soils with high levels of quartz, especially feldspar, that gives the soils a reddish tint. 11 days fermentation in cavernous cement tanks from 1950’s. Then, at least an additional 3 years in cement for elevage. Unfiltered. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c8986be6-22ec-48da-a242-6cbc7cd66530/La+Torre+Rosso+di+Montalcino.jpg Autumn Tannins - La Torre Rosso di Montalcino 100% Sangiovese aged for 18 months in large oak casks of French origin with about 10% of the ultimate cuvée being aged in small French barrels. The vines for this wine also face full-south. One thousand or so cases of the Rosso di Montalcino are produced annually. Certified Organic 2015 The Anania family originally comes from Calabria in the south of Italy where they farmed for many years producing a fine “bufala mozzarella” among other agricultural products. Giuseppe Anania, the father of Luigi Anania, the present owner and producer of the wines of La Torre, purchased the La Torre property in 1976. The estate is located in the commune of La Sesta, approximately 8 kilometers south of Montalcino in the highest altitude section of the Brunello appellation, quite near to the lovely village of San Angelo in Colle. The first vintage at La Torre was the fabled 1982 which set a fine precedent for the future work. The estate comprises 36 hectares of which 5.6 hectares are devoted to the vine. The vineyards are planted almost entirely to the Sangiovese Grosso grape and have a full southern and southwestern exposure. Small parcels of Ciliegiolo and Alicante complete the mix of grape varieties. Wines from three appellations are produced: Brunello di Montalcino, Rosso di Montalcino, and Rosso di Toscano and Rosso di Toscano “Ampelio”. Bottle: $49 | Glass: $21 https://www.fermentedatl.com/harvestmoon daily 0.75 2022-09-06 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/55376f41-ec33-4b69-bea3-5ec97471c9c6/Harvest+Moon.jpg Harvest Moon - Harvest Moon (Orange Wines) It's the hot new thing, and we are suckers for it! In the last two decades, viticulturists have added a whole new category to the wine world: ORANGE WINE! What is it? Orange wines are produced with white wine grapes but vinified as though they were red wines. This method results in skin-contact white wines, as the grapes are fermented in contact with their skins and yeast for anywhere from a few days to a few months. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0ddd2e6e-8e23-41dc-a098-2a70bec3cefb/Poderi+Cellario+E+Orange.jpg Harvest Moon - PoderiCellario “E” Orange Grapes - Nascetta, Arneis, Incrocio Manzoni. Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining. Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/289563a7-b609-48b1-90b2-0129c02cf3f1/Grape+Abduction+Orange.jpg Harvest Moon - Grape Abduction Company Blend: Pinot Blanc, Pinot Grigio, Riesling Aging: 5 months in stainless steel From far off in space, we observed your little blue and green planet, spinning around your great yellow sun at unimaginable speeds – well, at least they are unimaginable to you. And we realized that there was one special place on this planet with the perfect conditions to grow wine fit for the tastes of space: Stajerska, Slovenia. Grapes as diverse as Pinot Blanc, Pinot Noir, Pinot Grigio, Riesling, and even the hard-to-pronounce ones (we’re looking at you, Žametna Črnina) thrive in the harsh environment of these rocky hills. Made entirely by … erm, hand… and treated with the highest degrees of technology and care, we have created three wines that truly give you the taste of the cosmos. Space juice, if you will. And if you ever found yourself gazing up the sky and asking: do aliens make wine? Now, you have your answer. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/31d10f51-1c9f-4ea7-a2d2-37584e2afaed/Forlorn+Hope+Queen+of+the+Sierra+Amber.jpg Harvest Moon - Forlorn Hope “Queen of the Sierra” “The 2021 Queen of the Sierra amber estate blend was grown on the Rorick Heritage Vineyard in Calaveras County, California at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Verdelho, Albariño, Muscat, and Vermentino, this beautifully nuanced and irreverently elegant wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. All fruit for our estate amber blend is hand-picked; fermentation occurred in open top vessels with some fruit being destemmed and some left whole bunch. For the most part we endeavor to minimize oxidization during cap management, with one punchdown or pumpover per day the typical regimen. We did include a few experimental lots that received different treatment: Vermentino fermented in egg and left there sealed and untouched for four months after which it was drained down to barrel, and a ton of Muscat fermented carbonically. Once removed from their fermentation vessels the ferments were put down to neutral 227L barrique or blended together in stainless, and remained there until being bottled unfined and unfiltered in June of 2021. 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.” Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/23f4e19c-5707-4033-9210-45de4b64d412/Sassara+Esotico+SQ.jpg Harvest Moon - Sassara Esotico Is it red? Is it pink? Is it orange? Who cares?! 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), all from old vines. Hand harvested and spontaneously co-fermented with 10 days of skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary. This is the passionate work of Alessia Bertaiola and her husband, Stefano, a 3rd generation winemaker whose family has had this property for more than 50 years. Alessia and Stefano represent the 4th generation to work the morainic hill of Monte Mamaor. They took over the property in 2007, and with Alessia's strong background in agricultural research and development, quickly converted each plot to biodynamic farming. They have been making certified organic wine during that time, but due to a lack of inspiration, they took the plunge into producing a more naturalistic expression of their incredible fruit and soil, greatly inspired by the likes of Danillo Marcucci and others. These are wines that represent a fight of two cultures - on the one hand the highly lucrative modernistic culture of conventional, heavily extracted, "international" wines like Amarone and Valpolicella, and on the other, the fight "for the soul and for the soil" of the region,which are wines that express the true authenticity of Bardolino's past - wines that are full of bright, juicy, joyous fruit and minerality and speak of the people that have lived (and drunk wine!) there for centuries. Welcome to the past and future of Bardolino, Italy. Bottle: $31 | Glass: $14 https://www.fermentedatl.com/uwsjune daily 0.75 2022-06-17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/660dc036-13f8-4179-854f-971da5bf857a/Botanica+Flower+Girl+Petit+Verdot+Pet+Nat.jpg Underground Wine Society: June - BOTANICA WINES “Flower Girl Pet-Nat” Grapes: 100% Petit Verdot Region: Stellenbosch, South Africa Wine Notes: The grapes were hand harvested at 19 ° B, destemmed, crushed and cold soaked for 30 hours. Gently pressed and left to settle overnight. Racked to stainless tank. Spontaneous fermentation then bottled at 0 degrees balling. About the Winery: This organically farmed vineyard is situated in a northwest to southeast row orientation trellised in vertical shoot positioning. High density vineyard blocks of 5,600 vines per hectare with an altitude of 200 m. The soil is predominantly decomposed granite, with pockets of shale and sandstone. The vines were planted in 2010. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f8d858c7-5728-45e3-8203-5ffcfbd04d87/Brand+Weissburgunder.jpg Underground Wine Society: June - BRAND Weissburgunder Grapes: 100% Pinot Blanc Region: Pfalz, Germany Food Pairing: Enjoy with a roast chicken and caramelized ramps, a plate of assorted shellfish or a bratwurst, Brussels sprouts and sauerkraut pasta. About the Winery: Founded in 1891, the Brand winery has been producing wine in the Pfalz for five generations. Their vineyards are located on limestone-rich soils around the village of Bockenheim, in the northern part of the region, along the border of the Rheinhessen. Daniel and Jonas' father, Jürgen, always farmed their vines responsibly, but when his children took over, they immediately transitioned to organic viticulture, gaining certification in 2017. The Brothers Brand also utilize biodynamic treatments, always experimenting to discover which practices work best in their vines. All of their wines are made with little, if any, added sulfites. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a06ebcd3-aff0-4574-aff1-d214c5564b7f/Screen+Shot+2022-06-17+at+5.16.07+PM.png Underground Wine Society: June - DIVISION WINE CO "l'Avoiron" Grapes: Gamay Noir Region: Columbia Valley, Washington Wine Notes: One of the fastest growing and diverse American wine growing regions of the past 40 years is the Columbia Valley, a wide swath of land that reaches from the northern border of Oregon to well into the northeastern parts of Washington State. Within this region is a is the Yakima Valley, which is home to our nearly 6- acre block of Gamay Noir at the newly renamed Carousel Vineyard (formally part of Willard Farms), which we farm exclusively to make our Gamay Rosé and Gamay Nouveau wines. We began to transition this vineyard to organic principle farming in 2019 and hope to have the process complete by the 2021 growing season, We love this particular site for its mineral intense soils formed from volcanic Miocene uplift against basalt bedrock that is layered with a primary topsoil being made up of quartz and lime- silica, overlaid with the mixed glacial runoff of Missoula floods that makes the region so dynamic, unique, and in this case, perfect for making crisp and focused rosé! About the Winery: Founded in 2010 by Kate Norris and Thomas Monroe, Division Winemaking Company crafts responsible wines with story and purpose. We produce approachable and balanced wines through minimal intervention. Our wines come from responsibly farmed, terroir expressive vineyards in Oregon and Washington, and eschew traditional wine barriers. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c60e32ad-0301-467e-854c-f478c4e76b61/Dom.+Des+Trois+Troits+Muscadet.jpg Underground Wine Society: June - DOMAINE DES TROIS TROITS “Muscadet de Sevre et Maine Tiré sur Lie” Grapes: 100% Melon de Bourgogne Region: AOC Muscadet Sèvre et Maine, France Wine Notes: After harvest the grapes are pressed and the juice is placed in underground cuvees in typical and ancient fashion in the Muscadet district. The alcoholic fermentation proceeds at low temperatures for three to five weeks. Afterwards the wine is racked off the gross lies and is left to age on the fine lies until bottling. During the period of elevage, the wines are in constant contact with the lies, with frequent batonage. The result is a fresh, mineral-driven wine that occasionally carries an almost imperceptible effervescence. Bottling normally occurs during the period of March through May of the year following harvest. About the Winery: The Domaine des Trois Toits was built on the old foundation of an ancient abbey established there in the 17th century. The cave is built entirely of stone and its roof is marked by three peaks – thus its name: “Trois Toits” or three roofs. Hubert Rousseau’s holdings encompass twenty seven hectares and are divided into three plots: the “Clos de la Nicoliere” (15 hectares), the Clos de la Louée (7 hectares) and the “Clos du Bézier” (5 hectares). The vineyards are well situated as they are each in the immediate proximity of the chai; they are also all within the confines of the village of Vertou which is the first commune devoted to the vine as one leaves the city of Nantes in a southerly direction. Vertou is traversed by the river “Sevre” which gives its name to the appellation: Muscadet de Sevre et Maine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c946ad6e-4c5c-4457-b65b-af92ae003fb2/PoderiCellario+E+Rosato.jpg Underground Wine Society: June - PODERI CELLARIO “È Rosato” Grapes: Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard) Region: Langhe, Italy Wine Notes: Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. About the Winery: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a6e128a9-2bbe-4a3d-9a55-be8e61d70e8e/Gini+Soave.png Underground Wine Society: June - Gini Soave Grapes: 100% Garganega Region: Soave, Italy Wine Notes: From a minimum of 70-year-old vines planted to volcanic soil, 100% hand-harvested fruit. Fermentation in temperature-controlled stainless steel. Ages on its lees in steel tanks for another six months before bottling. About the Winery: The Gini family has roots in the Soave Classico region dating from the seventh century, and owns 25 hectares of vineyards situated on the very best hillside position of the appellation. Extremely low yields, low-interference viticulture, and devoted attention to expressing the unique character of each cru results in wines that are not only among the greatest Soaves but also among the great white wines of Italy. Olinto Gini and sons Sandro and Claudio have now finally completed their beautiful new cellar, which extends deep into the rocky and tufaceous hillside of Monteforte d’Alpone, thus providing optimal natural temperature and humidity control. Both tradition and the modern are reflected at Gini. The hand-harvested Soave Classicos are 100% Garganega, though many in the zone blend in other varietals to compensate for shortcomings of less-than perfect grapes. Both the Soave Classico and the single-vineyard “La Frosca” are vinified in stainless steel. The rich, concentrated “Salvarenza”, from a tiny plot of 80-year-old vines within the La Frosca vineyard, is matured in barriques. The Re Nobilis is a rare representative of a botrytized style Recioto, northern Italy’s version of a German TBA, while the Recioto Col Foscarin is a delightful desert wine, also great with cheese. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1cfefe9a-3b03-4f80-ac0b-7705c723e7f7/OVUM+Big+Salt+Orange+Rose.jpg Underground Wine Society: June - OVUM “Big Salt Orange Rosé” Grapes: 50% Pinot Gris, 25% Riesling, 15% Gewürztraminer, 7% Early Muscat, 1.5% Sauv Blanc, 1% Pinot blanc, & .5% others... Region: Willamette Valley, Oregon Wine Notes: “What is an orange rosé you ask? We don’t know either. Big Salt “Orange Rosé” is nearly an equal blend of ramato style Pinot gris, and Big Salt FERMENTED & AGED IN NEUTRAL BARREL. The combination of these production methods left us with a wine that doesn’t look or smell like a rosé – it isn’t as funky or extracted as an orange wine – it lives somewhere in between…or beyond? 2021 BSOR has a cranberry meets Sunny D color, perhaps due to the 14 day PG skin fermentation. The Big Salt components that went into barrel saw anywhere from 8 hours of skin contact up to 3 days. Big Salt “Orange Rosé” on the surface is a fun wine, but hiding in the depths is a brooding root veg earthiness. So, feel free to soak in the sunny, warm shallow waters, it’s nice there – but if curiosity pulls you to the deep end you may be rewarded with the earthly delights of Oregon terroir. “ About the Winery: Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon white wines that are honest reflections of time and place. Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner. Fruit comes first - our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted. Native ferments, no subtractions or additions, except for SO2 - extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask. Ovum is solely committed to the production of white wines, mainly Riesling, Gewurztraminer, and Muscat. At Ovum, each wine is produced the same way - if the wine smells and tastes different, it has everything to do with terroir, and little to do with the winemaker. Our hope is that through our attention to detail and honest technique, we can produce old fashioned wines in the modern world. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5fedd879-395d-4363-9d3f-0c28884a3d15/Casa%2BRojo%2BEnemigo%2BMio.jpg Underground Wine Society: June - CASA ROJO “Enegmio Mio” Grapes: 100% Garnacha Region: Murcia, Spain Wine Notes: Aged during the alcoholic (22 degrees) and malolactic fermentation in the French wood fudres of 11,000 kilos, and later for 4 more months until stabilization prior to bottling. From a single 4-hectare vineyard at the foot of the Sierra de La Pila, just in front of the winery The age of the vineyard is 5 years old and it is 100% property with north orientation and fresh clay soil. Due to the natural vigor of our Garnacha clone, we perform thinning and green pruning in May and June to reduce bunch load on vines. About the Winery: “Craft great wines takes time and a lot of dedication. Constant improvement, continuous evolution and the search for perfection in the vineyard and after in the winery, is the only way. I believe, that only when you are in love with your job, you can dedicate everything to it.We make wines that represent us. Wines with which we feel identified. We are lucky to craft in the two areas that we love and admire, with the two grapes that we are passionate about, Tinta Fina in the continental climate of La Ribera del Duero and the Monastrell in our Mediterranean home, Tierra de Murcia.” - Laura Munoz-Rojo https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4c4ef190-1b68-42a5-88b8-98d15eb0ae10/Cirelli+Montepulciano+d%27Abruzzo.jpg Underground Wine Society: June - CIRELLI Grapes: 100% Montepulciano d’Abruzzo Region: Abruzzo, Italy Wine Notes: The Montepulciano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar. Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process.The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins. The maceration process usually last around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled. About the Winery: The sea is only 8 kilometers away and rolling hills, vineyards and olive groves surround the variegated landscape of the town of Atri in the Abruzzo region where our farmland lies. Nearby, national parks, woods and badlands, all wonderfully preserved, are waiting to be discovered in the majestic silence that seems to characterize this region of Italy suspended in time and space. Cirelli Farms is the name of our IMC*-certified organic farmland situated on 22 hectares of fertile land. Everything produced on our farm is done so respecting the sustainable natural cycles of our olive groves, vineyards, organic horticultural crop fields and animal breeding. Crop rotation, a period of rest for the soil, fertilization and livestock grazing are only some of the vital steps in the process of producing wine (in terracotta wine jars). Cirelli Farms grow and produce in full compliance with organic farming laws, however we believe that nature itself dictates its own laws and it is these laws upon which we base our farming procedures: “When I make wine, I imagine I am an alchemist preparing a magic potion. An antidote to misery, a balm for healing old wounds, a drink that makes us forgive but not forget.” An existential declaration, a message of unconditional love.” - Francesco Cirelli https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/abefc178-9fb2-4cb1-a38e-acd9e3c37b8d/Dom.+Granger+Beaujolais.jpg Underground Wine Society: June - DOMAINE GRANGER Grapes: Gamay Region: Beajolais, France Wine Notes: A special cuvée sourced from old vines planted in the « Le Bouteau » vineyard in Leynes, the northernmost village in the Beaujolais district. This wine, due to its substantial structure, undergoes a longer cuvaison and an extended elevage. With its breadth of flavors (red fruits and wild berries) and wealth of backbone, this wine will provide positive surprises as it offers proof of the superior qualities of the best of this modest appellation. The majority of this cuvée is shipped for our use in the US market … 3600 bottles annually. About the Winery: The Domaine Pascal Granger is located in the hamlet of Les Poupets within the village of Juliénas in the heart of the finest sector of the Beaujolais district. This estate has been in the Granger family for over two hundred years, dating to Napoleonic times, and has passed from father to son continually. The domaine encompasses 14 hectares with vineyard holdings in the home village of Juliénas and extending through the neighboring villages of Jullié, Chénas, La Chapelle de Guinchay and Leynes. All harvesting is done manually and treatments in the vineyards are minimal with weed-growth tolerated between the vines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/458b2f4e-8332-4050-bc2b-4a350b9eb04d/Fable+Mountain+Vineyards+Raptor+Post.jpg Underground Wine Society: June - FABLE MOUNTAIN VINEYARDS “Raptor Post” Grapes: Syrah / Shiraz, Mourvèdre, Grenache Noir Region: Western Cape, South Africa About the Winery: Fable Mountain Vineyards is an isolated property tucked high up in the Tulbagh region against the Witzenberg Mountain range, approximately two hours from Cape Town. You must dodge baboons through the mountain pass and drive a few miles up a deserted dirt road to get there. Once you step foot on the farm, with mountain views surrounding, you realize this is a very special place. The west-facing vineyards are farmed organically and lie between 400-650m in elevation, straddling the edge a wilderness reserve. Syrah, Grenache, and Mourvédre, dominate the farm’s plantings, as they thrive in this hot, dry climate. The mountains offer more than just a breathtaking view, they offer shade over the vineyards for part of the day, thus slowing the ripening, a key for maintaining natural acidity. During the winter, this is one of the coldest parts of the Cape wine lands allowing the vines to reset and conserve energy for the strenuous growing season. In addition to the 32 hectares of vineyards, Fable Mountain strives to maintain a balanced, diverse farm ecosystem. During the winter months, herds of Nguni cattle and Merino sheep graze through the vineyards. This, combined with ample cover cropping, provides natural compost and aids in building soil. For the past several years, Tremayne Smith has taken the reins as head winemaker at Fable Mountain. He is incredibility deliberate and thoughtful in his approach to wine, always striving for freshness, texture, and balance. The winemaking process at Fable Mountain is a hands-on affair, all grapes are sorted by hand and fermented naturally in small tanks and barrels. They employ a gravity-fed system in the cellar to ensure gentle extraction and subtle tannin development. Tremayne is at the top of his game right now and each vintage we look forward to that first taste. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/26eead4c-220c-4afd-9c75-af7bfc121156/KOEHLER-RUPRECHT.jpg Underground Wine Society: June - KOEHLER-RUPRECHT Grapes: 100% Pinot Noir Region: Pfalz, Germany Wine Notes: The grapes were handpicked, destemmed and fermented in stainless steel; pressed after 4-6 weeks and aged for two years in one new Doppelstück (2400L) and some old Halbstück (600L) barrels. About the Winery: “Our winery, which is one of the most famous and distinctive wineries in the Palatinate, is located in the center of the village of Kallstadt, which is on the German Wine Route. With a focus on quality and tradition, the grapes from our 12.5 hectares of vineyards, which are mainly characterized by limestone, are selectively harvested by hand and gently processed. All wines are fermented spontaneously and consistently matured in old wooden barrels. The long yeast contact and late bottling result in wines with a good balance of power, elegance and longevity.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d0e0e1ca-c5ea-4b93-8c2a-105ec0735a80/Les+Georges+Chinon+SQ.jpg Underground Wine Society: June - CHATEAU DU PETIT THOUARS “Les Georges” Grapes: 100% Cabernet Franc Region: Chinon, France Wine Notes: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years. About the Winery: When Yves and Marguerite du Petit Thouars married in 1974, they couldn’t imagine 35 years later they would be managing a 16-hectare vineyard with a fully equipped winery nestled in corridors of natural limestone caves. Everything started when they found charts in the archives of the family castle (bought in 1636 on the advice on the Cardinal de Richelieu and which has passed in a direct line from father to son to the present generation) showing there had been a vineyard for centuries. True to the spirit of the times and the adventurous nature of their ancestors, they planted new vines, developing the estate and making each new vintage better than the previous one. Marguerite du Petit Thouars even became a highly respected wine writer, collaborating with Cuisine et Vins de France, Le Figaro Magazine, and l’Amateur de Bordeaux. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dc5e133f-3dfe-459d-9fa6-928af2506bc5/LUNAR+APOGE%CC%81+CO%CC%82TES+DU+RHONE.jpg Underground Wine Society: June - LUNAR APOGÉ CÔTES DU RHONE Grapes: 50% Grenache, 30% Syrah, 10% Mourvedre, 10% Cinsault; 35+ year old vines, estate grown Region: Roquemaure, France Wine Notes: Biodynamic. Dry farmed. No chemicals used (pesticides, fertilizers, additives, etc). Hand harvested at night to prevent oxidation. Spontaneous, temperature controlled fermentation with native yeasts. Minimally fined or filtered. Sulfites ≤50. About the Winery: Lunar Apogé is made in Roquemaure, France, where the Leperchois family has been making wine for centuries. In 1977, Christian Leperchois became a pioneer in his region by converting the estate to a fully organic/biodynamic process. His wine and the winery are certified 100% organic and biodynamic by Demeter. Christian, an avid advocate of biodynamic farming, explains why he calls it ‘natural’ viticulture: “…great wines can only be produced by working with nature, not struggling against it… after 25 years of observations and occasionally bitter experience, there is no longer a place for the ethics of productivity in the natural equilibrium at Lunar Apogé.” Christian is mindful of all of the vineyard’s natural surroundings, and takes inspiration from their rhythms. The vines are dry farmed and no chemicals are used (pesticides, fertilizer, additives, etc). Instead, composted grape pomace is used as fertilizer in the fall, plowed in by hand around the base of the vines. The vines are painstakingly cared for by hand throughout the year: vigorous pruning in the fall, disbudding in the spring and thinning of excess clusters in the. Finally, the grapes are harvested by hand. In the winery, traditional methods are used to foster the most natural and complete embodiment of the fruits of the vine. Spontaneous fermentation takes place with native yeasts and the wines are minimally fined or filtered. Sulfites are ≤50 mg/L. The results are elegant, award winning wines – beautiful expressions of soil, place and the passion of the men and women who toil there. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3649bdec-3c56-4a15-8c6c-3143b5e383df/Supa+Dupa+Alexander+Valley.jpg Underground Wine Society: June - SUPA DUPA Grapes: Cabernet Sauvignon Region: Alexander Valley, California Wine Notes: Sourced entirely from certified sustainable vineyards, Supa Dupa Cabernet Sauvignon, is a classic expression of California Cab. It is elegant, but it also has enough power to handle a juicy steak and a hearty vegetarian or vegan dish, and is a perfect match with cheese or simply by itself as a glass before dinner. Hand-selected and produced in limited quantities, it is a Supa Dupa wine at a Supa Dupa price! After the grapes were harvested, they were brought to the winery, gently de-stemmed and transferred to stainless steel tanks for fermentation. Punch downs (submerging the wine’s “cap” of solids) took place daily - the wine gaining color and flavor. Once fermentation was complete, the wine was racked (transferred gently) into French oak barrels (45% new) to age for 12 months prior to bottling. About the Winery: “Our Alexander Valley vineyards are located between the cities of Healdsburg and Cloverdale, along the banks of the Russian River, and benefit from the sandy alluvial soils and large rock fields laid down by the river’s passage over the past many hundreds of years. The warm growing season in the Alexander Valley makes it an ideal spot for ripening varieties like Cabernet Sauvignon. The region has been the source of some of California’s best and most well-known cabernets and now we can add Supa Dupa to that list.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bec55c97-06f8-4517-9bfb-46535ee68f84/PASSIONATE+WINES+%E2%80%9CVia+Revolucionaria%E2%80%9D.jpg Underground Wine Society: June - PASSIONATE WINES “Via Revolucionaria” Grapes: 100% Criolla Grande (Pais) Region: Tupungato; Uco Valley; Mendoza, Argentina Wine Notes: Grown at 3,450 feet in alluvial, rocky soils. Macerated with the stems, then fermented with native yeasts; aged 5 months in concrete egg. 200 cases produced. Organic. About the Winery: Passionate Wines is the brainchild of Matias Michelini. He is the winemaker, agronomist, and Grand Poobah of his winery named Passionate Wines. Matias strives to make experimental wines that express terroir. These wines are low production and are drawn from multiple inspirations, regions, and styles. The Via Revolucionaria wines are single vineyard, unconventional wines, fermented with native yeast. Matias continues to experiment with other cuvees with the mantra of producing either atypical varietals or classic varietals in non-traditional methods. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a3b5e41-f106-458a-9390-21b49c51dcb3/D.+VENTURA+%E2%80%9CVin%CC%83a+do+Burato%E2%80%9D.jpg Underground Wine Society: June - D. VENTURA “Viña do Burato” Grapes: 90% Mencía and 10% Merenzao Region: Ribeira Sacra; Galicia, Spain Wine Notes: After a manual harvest in small boxes, the grapes are treated as simply and respectfully as possible. The grapes are completely destemmed and spontaneously fermented with indigenous yeasts in temperature-controlled stainless steel tanks. Bottled from the tank without fining or filtration and a very low addition of sulfur at bottling. In 2019 Ramon Losada made only one wine: Viñas do Burato. It is a blend of 70% Burato vineyard on the Miño river and 30% Caneiro vineyard, on the Sil river. Caneiro is planted to the indigenous red mencía grape, located in the Amandi sub-zone of Ribeira Sacra, which is revered as one of the best sites in the region. Viña Caneiro is a steep, 90-year-old, 1ha vineyard planted on schist soils known locally as losa, with stone walls and vines that plunge towards the Sil river in one of the most picturesque and famous spots in Ribeira Sacra. The river adds a sweet freshness to this plot, cooling it during the heat of the day, producing opulent Grand Cru-level wines reminiscent of Côte-Rôtie in France. The Burato vineyard is in a totally different area on the Miño river, north of the other two plots. Here the landscape is lush with a significantly cooler climate and higher average rainfall. Streams flow directly through the vineyard on their way to the Miño. The soils are mixed granitic and alluvial. The vineyard is planted to mencía and merenzao (trousseau) which yields crisp, refreshing red wines with mouthwatering acidity. Ramon does not use any chemicals in the vineyard, nor corrections in his winery and makes the wines simply, without intervention or fancy winemaking. D. Ventura is transparent farmer wine from Ribeira Sacra. About the Winery: D. Ventura is the soft-spoken Ramón Losada and his family, who farm 6ha of old vines to make small amounts of single-vineyard wine in one of the most remote wine regions in the world, Ribeira Sacra. Ramón is the picture of a humble farmer, with his full-time job as the village veterinarian consuming whatever time is left after tending to his vines. He even finds a little time to raise a rare heritage breed of Galician pig, from which he makes incredible sausages to keep the breed going. In 1999, he and his sister Belen refurbished the cellar in the ancient family farmhouse in Pantón and began bottling and selling their wines, which until then were for self-consumption. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9e188f0f-ecf2-4a6c-bd3c-55447498fe22/Ann+Pichon_Viognier+%281%29.jpg Underground Wine Society: June - ANNE PICHON Grapes: 100% Viognier Region: Rhone, France Wine Notes: Certified organic Soil: both sandy and chalky-clay soils Altitude / Exposure: 350m / SE Ave. Year Vines Planted: 2003 Trellis System: Guyot Harvest Technique: by hand Fermentation: 100% in stainless steel tanks after light press and short maceration for color Aging: 2-3 months on lees. About the Winery: Anne Pichon and her late husband, Marc Pichon, started an agrarian-bohemian life together in the 1990’s when they moved into an abandoned farm house at the base of Mont Ventoux. The began to resurrect the a defunct domaine called Murmurium, meaning “the buzzing song of bees.” And while the 15 hectare vineyard was in poor shape, the site was properly organic for many years leading up to Anne and Marc’s stewardship. Today, Anne produces no more than 40 barrels of wine for T. Edward along with her sister-in-law Véronique who manages the commercial affairs. The wines themselves are named “Sauvage” inspired by the Pichons’ respect for and attachment to nature. The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and de-stems all of the fruit. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38eb96ea-d822-4142-a5bd-af2dc69abd7e/Donkey+%26+Goat+Pet+Nat.jpg Underground Wine Society: June - DONKEY & GOAT Lily’s Pet Nat Grapes: Chardonnay Region: Anderson Valley, California Food Pairing: Pair with eggs, caviar, brunch, fried chicken, or a sunlit garden! Wine Notes: Pet Nat, short for pétillant naturel, can be made from any grape variety (this one is Chardonnay) and is a simpler and ancient way to make sparkling wine. In its purest form, as ours is, the ingredients are limited to grapes (with no Sulphur added). After spontaneous fermentation begins, but before it is complete, the wine is bottled and fermentation continues, creating those delicious bubbles. Jared made our first Lily's in 2011 and ten years later it remains our go-to wine for brunch, lunch, picnics and beach days. This wine will please many palates and is made for al fresco dining, preferably with your shoes off. About the Winery: Donkey & Goat was founded in 2004 after we spent a year with the inimitable Eric Texier where we studied the art of crafting natural wines in the Rhone Valley. We are celebrated for being amongst a handful of pioneers in the Natural Wine community (our daughters call us Old) because in 2004 we were unique for our ecological principles driving decisions in both the vineyard and the cellar and ten years later for being one of the first to list ingredients on our label. Today we continue to push boundaries and most recently with our initiating a dialog around the future of crafting delicious natural wines in the face of impact from climate change. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e295f854-61b7-4dc8-98fb-0a974ff50490/Sinskey+Vin+Gris+of+Pinot+Noir.jpg Underground Wine Society: June - ROBERY SINSKEY “Vin Gris” Grapes: 100% Pinot Noir Region: Napa Valley, California Food Pairing: An eager partner for veggies, seafood, paninis, charcuterie, just about anything off the grill and even slightly spicy foods like tacos and curry Wine Notes: 2021 was the first time in 35+ years that the ponds collected zero water; no subsurface water and no rain was collected during the vintage. RSV dramatically reduced production to conserve water and help keep the vineyards healthy. The Vin Gris was the only wine produced in 2021 and, because of the drought, the vines produced 30% less fruit than expected. The upside - smaller and lower weight clusters created fruit with amazing intensity and flavor for a beautifully expressive Vin Gris. Exuberant aromas and flavors are intertwined with a mouth watering crispness and just the right back bone of minerality to balance the lush fruit… an exceptional wine. About the Winery: RSV believes luxuriously elegant wine and earth friendly farming are not mutually exclusive. Caring for the land, combined with conscientious business practices (solar power, alternative fuel, biodiversity, using animals to mow the cover crops, to name a few) define the elegant and well-crafted style that is RSV. Good wine shouldn’t hurt… your palate or the planet. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/60965ba8-466f-4d36-8461-d314e9f7d681/Idlewild+Nebbiolo.jpg Underground Wine Society: June - IDLEWILD Grapes: 100% Nebbiolo Region: Mendocino County, California Wine Notes: "“After five years of drought, it felt nearly surreal to see rivers floodingover their banks and lakes filling to their brims. We experienced a wet Winter, a normal bud-break, and quite a normal (albeit wet) Spring. Everything kept rolling along smoothly allthrough summer, and despite the intense heat, the canopies were lush and provided plentyof shade and cooling. Right as things seemed perfectly on track, a late summer heat spikeset in across the North Coast, and the game suddenly changed. A month of harvest wascompressed into a week. This intense home stretch had me worried, but the vineyard heldon beautifully. For those who picked fast and furiously and are working with varieties thatcan handle some heat, it is a gorgeous vintage.I always look towards traditional methods from Piemonte while focusing on the fact that Iam in Northern California. The Nebbiolo very much comes from this place of balancing tradi-tion reimagined in new soil. The grapes were left 100% whole cluster and foot trodden. Thewine was fermented via native yeast in Slovenien oak vats and then topped and sealed up foran extended maceration of nearly ninety total days on skins (and stems). This is old fash-ioned, but it yielded amazing depth and spectrum in a decidedly ethereal feeling wine. A year in Slovenien oak vats, then a year in large format Slovenien oak Botti, and finally a yearin bottle is the timeline of it’s elevage.” About the Winery: “I grew up hanging out in a winery converted from an old cow barn, walking vineyards, and tasting blends with my dad. Later, while in the restaurant industry, I was exposed to wines from across the globe and was especially struck by the wines of Italy’s Piedmont. Learning natural systems and the world of wine in general was my route to making wine and starting Idlewild. I was also fortunate to have many friends and family to learn from along the way.” - Sam Bilbro, Winemaker https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/13280d11-0edc-49f1-819e-e9317cf2a289/ODERRO+Barolo.jpg Underground Wine Society: June - ODERRO Grapes: 100% Nebbiolo Region: Barolo; Piedmont, Italy Wine Notes: Rigorous manual selection of grapes in the vineyard. Fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation. They occur separately for the three vineyards, as well as the malolactic fermentation. The wines coming from the different vineyards are aged separately in 40, 60 and 75 – hectoliter Slavonian and Austrian oak barrels for 30 months. The wines are blended in the spring, then bottled at the end of the summer and aged in the bottle for another 6 months before release on the market. About the Winery: It is difficult to pinpoint a precise date for when our ancestors began making wine, though the vineyards and farmhouses that we live in today have always belonged to the family. From researching parish and township documents, however, we can confirm that the Oddero family has been present in the territory of La Morra since at least the 18th century. Through writings, notarial acts, and personal photographs, we know that Giovanni Battista Oddero (1794 -1874)—and after him, his sons Lorenzo (1821-1903) and Luigi (1832-1893)—began to vinify grapes in the township of La Morra between the 18th and 19th centuries. It is through their efforts that our wines were introduced to the rest of the world. First, they were sold in small barrels and demijohns, and by 1878 they were sold in bottles through the efforts of the first Giacomo Oddero (1851-1915). Several recent findings demonstrate that near the end of the 19th century, Barolo Oddero was already being successfully exported to the Americas in small oak barrels. Other wines earned important recognitions in Italy. In 1911, our Barolo was part of the International Exposition of Turin. It was included in a wine tasting organized by the Subalpine Oenophiles Guild (Circolo Enofilo Subalpino) in occasion of the 50th anniversary of the Unification of Italy. The history of today’s winery is inextricably tied to that of Giacomo Oddero, born in 1926 and grandson of the first Giacomo in the family (whom he was named after). Giacomo was an eclectic character with vast cultural interests. In the 1950s, he renovated the ancient farm and house and began the arduous task of elevating the quality and prestige of the area’s wines—not only his wines, but of the entire Province of Cuneo. Among his many public and administrative tasks, he was the provincial Assessor of Agriculture and signed many of the procedural guidelines called disciplinare that gave wines of the Langhe and Roero their DOC and later DOCG certifications. He was also the guiding hand behind many regulations for nearly all of Piedmont’s principal agricultural crops, from cheeses to the Langa hazelnut and vegetables grown on the plains. In 1997, Giacomo Oddero formed the National Center for Alba Truffle Studies (Centro Nazionale Studi sul Tartufo d’Alba), today the principle center for Italian research in the study and promotion of the “King of mushrooms,” the Tuber Magnatum Pico. Under Giacomo’s guidance, Poderi e Cantine Oddero took on its current productive configuration, extending vineyard property, increasing bottle production, and upholding a high quality that today is recognized worldwide. “Ernest drank Valpolicella because he was around Venice, and in those days the Oddero brothers of La Morra couldn’t get their wines to him. But if he’d known Oddero Barolo he would not have turned to the liquor which ultimately killed him.” -Gianni Brera, Journalist https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/87fc1028-4028-435c-ad85-2de14a5f10d2/Finca+L%27Argata.jpg Underground Wine Society: June - Joan d’Anguera Finca l’Argatà Grapes: Garnatxa Region: Catalonia, Spain Wine Notes: If you haven’t tasted Finca l’Argata for a few years you might find yourself surprised how this cuvée has evolved to reflect the new minimalist style at Joan d’Anguera. Once a blend of Garnatxa, Syrah and Cabernet Sauvignon and aged in new wood, Finca l’Argata is now pure Garnatxa sourced from sandy clay and limestone soils from head-pruned vines ranging in age from 40-60 years old. It is fermented whole cluster in concrete and aged wellseasoned French oak barrels. About the Winery: The story is so familiar it really could write itself. A bucolic setting, a familial cast of characters, decades of struggle and innovation that looks as much forward as it does backward. In Spain this is the story of many properties now under the leadership of a younger generation, youthful wine growers who have returned to their roots after taking inspiration from further afield. Ask Josep and Joan d’Anguera who they see as benchmark estates, they are as likely to site Roagna or Gramenon as any compatriot. Turning this insight inward, they’ve asked themselves not, how can we copy these wines? But instead, how can I make my land and my vines speak as expressly? The first step towards the reinvention of Celler Joan d’Anguera was the transition to biodynamic farming with certification by Demeter in 2008. Returning to the land in such an intimate manner taught them to appreciate their oldest vines – their indigenous inheritance. As each site responded to the practices of biodynamics, they discovered that what was once though of as rustic was merely abused, misunderstood or disregarded. Having reduced yields by close to 50%, they began to discover that each site had its own character – something that is now captured in each cuvée that they make. Having sorted their vineyards, Josep and Joan turned to their cellar practices. With healthier fruit, lower yields and better balance in ripening they were able to transition to whole cluster fermentation by indigenous yeasts. Concrete is now the preferred fermentation vessel and the fruit is crushed by foot. Macerations are long but very gentle with the goal to coax out the character of each parcel rather than extract it forcefully. Aging in now done in neutral, well-seasoned French oak barrels, demi-muids and foudres so as to not impart any flavor of wood in their wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0448c555-cb2f-44bc-aab3-d6a6bb3fbbfe/Supa+Dupa+Alexander+Valley.jpg Underground Wine Society: June - SUPA DUPA Grapes: Cabernet Sauvignon Region: Alexander Valley, California Wine Notes: Sourced entirely from certified sustainable vineyards, Supa Dupa Cabernet Sauvignon, is a classic expression of California Cab. It is elegant, but it also has enough power to handle a juicy steak and a hearty vegetarian or vegan dish, and is a perfect match with cheese or simply by itself as a glass before dinner. Hand-selected and produced in limited quantities, it is a Supa Dupa wine at a Supa Dupa price! After the grapes were harvested, they were brought to the winery, gently de-stemmed and transferred to stainless steel tanks for fermentation. Punch downs (submerging the wine’s “cap” of solids) took place daily - the wine gaining color and flavor. Once fermentation was complete, the wine was racked (transferred gently) into French oak barrels (45% new) to age for 12 months prior to bottling. About the Winery: “Our Alexander Valley vineyards are located between the cities of Healdsburg and Cloverdale, along the banks of the Russian River, and benefit from the sandy alluvial soils and large rock fields laid down by the river’s passage over the past many hundreds of years. The warm growing season in the Alexander Valley makes it an ideal spot for ripening varieties like Cabernet Sauvignon. The region has been the source of some of California’s best and most well-known cabernets and now we can add Supa Dupa to that list.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/df72f6c4-d2ef-464f-9a00-1f6053372d6b/KOEHLER-RUPRECHT.jpg Underground Wine Society: June - KOEHLER-RUPRECHT Grapes: 100% Pinot Noir Region: Pfalz, Germany Wine Notes: The grapes were handpicked, destemmed and fermented in stainless steel; pressed after 4-6 weeks and aged for two years in one new Doppelstück (2400L) and some old Halbstück (600L) barrels. About the Winery: “Our winery, which is one of the most famous and distinctive wineries in the Palatinate, is located in the center of the village of Kallstadt, which is on the German Wine Route. With a focus on quality and tradition, the grapes from our 12.5 hectares of vineyards, which are mainly characterized by limestone, are selectively harvested by hand and gently processed. All wines are fermented spontaneously and consistently matured in old wooden barrels. The long yeast contact and late bottling result in wines with a good balance of power, elegance and longevity.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af862a60-a1ae-4fa5-bb81-7f3cf4454ee9/Winderlea+Pinot+Noir+Dundee+Hills.jpg Underground Wine Society: June - WINDERLEA Grapes: 100% Pinot Noir Region: Dundee Hills, Oregon Wine Notes: An homage to our neighbors and friends, the Dundee Hills Vineyards Pinot noir is made up of fruit sourced from some of the best vineyards in the region. Carrying the original name of our estate, this approachable and drinkable Pinot is focused and bright. Aged 10 months in French oak barrels; 28% new oak. About the Winemaker: ”Second careers, a well-planned next chapter, the pursuit of our shared passion – all in some way describe our new life in Oregon. The kernels of Winderlea were spun over milestone birthdays and anniversaries, travels to our favorite wine regions, and nightly dinners with a bottle of wine after good and not so good days at the office. In the early 90s we fell in love with Pinot noir. Its elegance and sensuality – and the beautiful way it paired with a range of foods delighted us. As we tasted through wines from across the country we found the characteristics we most loved in Oregon Pinot noir. We believe it is due in large part to Oregon’s unique climate and soils paired with the heritage of artisanal craftsmanship and an obsession with making small lots of the highest quality wine. On a practical level we found the Oregon wine community to be a collaborative one – where newcomers are welcomed, tutored and expected to perfect their craft. In 2006 we relocated from Boston and have made Dundee, Oregon our home. We are committed to continuing the traditions of responsible stewardship of the land and the highest quality artisan winemaking.” - Bill Sweat & Donna Morris, Founders of Winderlea https://www.fermentedatl.com/oldvsnew daily 0.75 2023-01-11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dbcbefa2-d40f-45c1-ac77-20926d8da805/Old+World+vs+New+World.jpg Old World vs New World - Old World vs New World Old World refers to European wines that have long histories of winemaking, while New World refers to wine in emerging wine regions including North and South America that have developed over the last 200 years. Here we have 2 vs. 2 for you to taste the difference! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/08aa6629-30f5-432b-98ee-98f7e59af58f/Envinate+Albahra.jpg Old World vs New World - Envinate Albahra Grapes: 70% Garnacha Tintorera, 30% Moravia Agria Place: Manchuela and Almansa, Castilla-La Mancha, Spain Process: The grapes were fermented with indigenous yeasts by parcel. 30% to 70% whole bunches are used, and maceration averages around 10 days before pressing with a pneumatic press. Fermentation completes in a mix of used barrels and concrete tanks, and the wine rests on its lees for 8 months. Bottled without fining or filtering, and with only a very small addition of sulfur. Family: Envínate (“wine yourself”) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying winegrowing at the University of Miguel Hernández in Alicante. Their work, both in the vineyard and winery, is focused on exploring the ancient, Atlantic-infused terruños of Ribeira Sacra and the Canary Islands, as well as exceptional vineyard plots across the Iberian Peninsula. The Envínate philosophy is simple: let each parcel fully express itself in the finished wine by utilizing old-fashioned farming and winemaking methods. Albahra (Castilian for “small sea”) is named for the vineyard area in the Almansa region close to the town of Albacete, located at the southeastern tip of Castilla-La Mancha Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c3400e0e-5ea7-4070-abfe-dd887d5185bc/Au+Bon+Climat.jpg Old World vs New World - Au Bon Climat Grapes: 100% Pinot Noir Place: Santa Barbara County - California Process: Our first Pinot Noir release of the vintage, the 2020 Santa Barbara County, is a blend from 5 of these vineyards from two appellations. We blended wine from Bien Nacido (Santa Maria Valley), Le Bon Climat (SMV), Rancho La Cuna (SBC) Kick On (SBC), and Los Alamos (SBC). Our winemaking has changed little in 39 years; we are still making handcrafted wines using the same basic, time proven techniques. We still use François Frères French oak barrels (about 10% new) aging 10 months in barrel. The barrel aging gives the wine some depth complexity. All of our Pinot Noir goes into small barrel. Barrel work such as topping, emptying and cleaning is time consuming but is essential here at Au Bon Climat The production on this wine has increased some, but it still takes time to make fine wine. Family: From the beginning in 1982…Au Bon Climat winery was totally devoted to making classic, Burgundian-styled Chardonnay and Pinot Noir in Santa Barbara County. The convergence of cool, brisk Pacific air, marine-based soils, and east-west running valleys of the area provided an ideal place for growing exceptional grapes. Hence the name “Au Bon Climat,” the French idiom for “good place”. Forty years later, the wines have earned a world-class reputation internationally. Jim Clendenen, “The Mind Behind” Au Bon Climat, set the objective and stayed true to its course. As the fads in California winemaking have come and gone, Au Bon Climat has maintained a laser focus in producing traditional, site-specific, nuanced, iconic wines. Bottle: $27 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/964f4be0-2d1d-4291-9b93-c4037286ef80/Bonfanti.jpg Old World vs New World - Familia Bonfanti Grapes: 100% Malbec Place: Mendoza - Argentina Process: Élevage: 3 months in Stainless Steel Tanks with Light plate filtration. 10 days Maceration / Fermentation with selected yeasts. Family: Familia Bonfanti is a third generation family winery located in the Perdriel sub-region of Lujan de Cuyo in Mendoza, Argentina. The estate dates back to 1915 when the grandfather planted the first vineyard to Malbec. In 2005 the family completed the construction of it’s gravity fed, micro winery located on the property. The winery owns two small vineyards; one in Perdriel, Lujan de Cuyo, planted to Malbec, and the other in Barrancas, Maipu planted to Cabernet Sauvignon and Chardonnay. Bonfanti is a small, family run operation; Roberto, the father, manages the vineyard; Sebastian, one of two sons is the winemaker; and Alejandro, the other son, runs the business side. They are situated on a beautiful plot with olive trees intermingled in the vineyards and views of the Andes to one side. Everything is farmed and produced by hand, from harvest to bottling, all on the estate. Bottle: $17 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/11ca2c83-04e4-4d18-98a3-1fed6c6ab431/Chateau+D%27Oupia+Minervois+II.jpg Old World vs New World - Chateau d’Oupia Grapes: 50% Carignan, 40% Syrah, 10% Grenache Place: Minervois - France Process: The "Minervois Tradition" is 50% Carignan (from vineyards up to 100 years old), 40% Syrah and 10% Grenache. It is aromatic, full and densely colored, with a long finish of dark fruits. The wine is elegant and balanced-it is both enjoyable to drink young and can age 5-7 years. Family: André Iché inherited an impressive 13th century castle and a large estate in the barren Minervois region. Iché was never a member of his village coop, tended his very old vines and made his wines but sold everything in bulk to local négociants. One day, a Burgundian winemaker happened to be in Oupia, tasted Iché's wines, and was so enthused that he convinced Iché to bottle and market his production. Bottle: $17 | Glass: $8 https://www.fermentedatl.com/gimme-some-skin-canton daily 0.75 2023-04-07 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e697ef10-8998-4a02-90c4-5ea4523f4ce0/IMG_7220.jpg Gimme Some Skin (Canton) - Gimme Some Skin From Orange Wine to Rosé, experimenting with skin contact has been a part of the winemaking process for centuries. Whether it is leaving the skin on white grapes longer to make the hue orange, or removing the skins of red grapes early, to make that beautiful pink wine, it is always fun to explore the wonderful iterations of skin-contact wine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e0560075-45e3-42a6-aaae-5e3f7c1155c8/IMG_6876.jpg Gimme Some Skin (Canton) - Day Wines l’Orange Grapes: 36% Müller-Thurgau, 33% Gewürztraminer, 24% Reisling, and 7% Pinot Gris Place: Willamette Valley, Oregon Process: Grapes are destemmed with all varietals co-fermented from the outset. Fermentation kicks off spontaneously. They keep the wine fermenting on grape skins throughout primary fermentation, until dry—about three weeks of skin-contact time—which builds structure and enhances the depth of the wine’s eventual aromatic and flavor profiles. When dry, the wine is racked and pressed into neutral oak barrels to age for four months, where it completes malolactic fermentation. This wine is unfined and unfiltered, and only a minimal amount of sulfur is used just before bottling. Family: In 2006 Brianne Day sold everything she owned and began traveling through wine regions all over the world. Over the following eight years she visited around 80 different regions, working at wineries in Burgundy, Argentina, Australia, and New Zealand. During this time, she re-established her home base in Oregon and worked at a number of wineries including The Eyrie Vineyards and Brooks. In 2012 Brianne started her own winery with some Pinot Noir grapes from the 15-acre, dry-farmed Crowley Station Vineyard in the Eola Amity Hills. The inaugural vintage was only 125 cases and sold out quickly. On the strength of that single bottling she was invited to the RAW fair in London and was one of only seven American wineries mentioned in Isabelle Legeron’s recent book, Natural Wine, alongside Edmunds St. John and Arnot Roberts. Day Wines believe the character of Oregon wine is defined by the incredible diversity found in the various growing regions spread across the state. From Applegate Valley in the south to Yamhill-Carlton in the north and numerous AVAs in between, we seek and work with growers who are committed to stewardship of the soil and the vine through biodynamic and organic practices. These people are the backbone of our business, and we are proud to call them partners and friends. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/47ec7eae-6d82-4e97-80f0-ba5b5c877ee8/Rogue+Vine+Pipeno+Bianco.png Gimme Some Skin (Canton) - Rogue Vine Pipeño Blanco Grapes: 50% Semillon, 45% Chasselas, 5% Moscatel Place: Guaralihue, Itata, Chile Process: Fermented with skin contact for 18 days in concrete and old barrels. Aged for 8 months in Concrete Spheres and old Barrique. Bottles unfiltered and unfined, Family: Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dryfarmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior tobottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c84d9f47-d0d0-4391-b446-30200e66d6cf/IMG_7219.jpg Gimme Some Skin (Canton) - Brunn Rose Grapes: 100% Blauer Zweigelt Place: Niederosterreich, Austria Process: Grapes are hand harvested and fermented with minimal skin contact before aging shortly in stainless steel. Family: Just north of the Danube, in Kamptal, resides the small family owned and run winery producing Brunn. Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. The old estate vines produce low yield with very high quality grapes. The character of the wine is defined by the soil of the vineyard and the climate of the region. An optimal climate leads to wines of elegance while preserving the unique flavors of the grapes. Brunn practices traditional fermentation in small tanks using native yeasts to enhance the beautiful typicity of its vineyards. Below the winery lies an old, historic subterranean cellar where the wines mature in perfect conditions. Both oak barrels and large neutral vats are used to avoid the wood overpowering the wine. The winery owns the oldest traditional basket press in this part of Europe, dating back to 1564 A.D and originally used by the Benedictine Abby of Gottweig near Krems.. Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d9dad324-f47e-40bb-90f8-7673d2f3da7d/IMG_7029.jpg Gimme Some Skin (Canton) - Ovum Wines PNK Salt Grapes: 98% Cabernet Sauvignon and 2% of Ovum's "Big Salt" white blend is added (a blend of Riesling / Gewurztraminer / Early Muscat / Sauvignon Blanc) Place: Willamette Valley, Oregon Process: • Single vineyard in Columbia Gorge AVA planted in 1983. Grapes are destemmed and soaked 8 hours on skins before a light pressing. Native yeast fermentation with full malolactic fermentation completed. Bottled unfined and unfiltered. Family: Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon wines that are honest reflections of time and place. Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner. Fruit comes first - our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted. Native ferments, no subtractions or additions, except for SO2 - extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask. Ovum is committed to the exploration of Oregon’s wine growing regions by producing transparent wines of place. We remain open minded to embracing the diversity of Oregon, and will offer small production red wines given the time and place. Bottle: $25 | Glass: $11 https://www.fermentedatl.com/carbonic-vs-traditional daily 0.75 2022-12-21 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d317f332-aa31-4545-a7d4-bc1f2ff2ec9d/Carbonic+vs+Traditional.jpg Carbonic vs Traditional - Carbonic vs Traditional Taste two wines fermented in the carbonic maceration method and two wines fermented in the traditional method. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1098fc29-1dbd-439b-9a63-a82e03fe3663/Division+Nouveau.jpg Carbonic vs Traditional - Division Gamay Nouveau Grapes : Gamay Place : Columbia Valley Process : Fermented by carbonic maceration in stainless steel and then bottled unfined and unfiltered. This is meant to be fun, refreshing, and certainly served chilled, with juicy bright red and purple fruit, hardly any tannin, and goes down, entirely too easily Family : Kate Norris and Tom Monroe Price : 29 btl | 13 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1053380f-3a07-45b1-ad90-c40e35d86aa6/Rude.jpg Carbonic vs Traditional - Tanganelli ‘Rude’ Sangiovese Grapes : Sangiovese Place : Tuscany - Italy Process : ‘Rude’ was developed in conversation with his good friend and fellow winemaker Arnaldo Rossi. This is Arnaldo’s notion of fermenting Sangiovese in alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfite, Marco decided to call the wine ‘Rude’ because this wine is more of a wild character! Family : Marco Tanganelli Price : 29 btl | 13 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/50d167f7-18ec-48f7-aaa9-51b3a7ffd473/JPB+Lancie.jpg Carbonic vs Traditional - Jean-Paul Brun L’ancien Beaujolais Grapes : Gamay Place : Beaujolais - France Process : L'Ancien comes from Jean Paul Brun's home village of Charnay in the southern Beaujolais. The vines range in age from 40 to 60 years old and are planted on slopes sporting the area's signature sandy clay-limestone soils, featuring the particular local "dorée" or "golden" limestone that is laden with iron. These older vines have always been farmed organically and harvested by hand and yield small, thick-skinned Gamay berries. As for all Terres Dorées reds, the vinification is traditional Burgundian rather than the normal carbonic maceration in Beaujolais. Family : Jean-Paul Brun Price : 25 btl | 12 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ec657f11-8ffe-4c87-b259-3e67c8ee3b03/Montemelino+Malpasso+Vino+Rosso.jpg Carbonic vs Traditional - Montemlino Malpasso Rosso Grapes : Sangiovese Place : Umbria - Italy Process : Liters of 100% Sangiovese. Wild yeast fermentation. Aged in cement tanks for a year before bottling. Minimal added sulfur and no filtering or fining. Takes crowd pleasing to arena-level status. Family : Margret Etten & Guido Cantarelli Price : 25 btl | 12 gls https://www.fermentedatl.com/fairytaleblindpack daily 0.75 2022-06-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a8e96980-325e-4811-aa28-f8a5f64ffbca/Lares+Chimera.jpg Tale as Old as Time Blind 6-Pack - Lares Chimera 50% Pinot Gris, 40% Apple Cider, 10% Riesling The grapes are from Gillirose Vineyard in Elkton, Oregon. This is a site that Luke (Lares’ owner/winemaker) started transitioning to organic farming in 2021 with Nathan Wood doing the vineyard management. The apple cider is from organically farmed apples farmed in orchards located in Hood River, Oregon. Both the Pinot Gris and Riesling were direct pressed together and co-fermented until dry. The cider was received as pressed juice and wild fermented with native yeasts until dry. The blend was then put together and bottled under pressure to carbonate the wine. Orchard fruits abound in the aromatics and flavors of this wine with the cider component having a strong influence on the pallet. "Chimera" is named for the mythical three headed monster, serving as an inspiration for the three ingredients building the blend. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/255662dd-1769-45bf-930c-fcc88d9c4d64/The+Wonderland+Project+White+Queen+II.jpg Tale as Old as Time Blind 6-Pack - The Wonderland Project “The White Queen” The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California . . . the way it once was. Vineyard: The Chardonnay grapes for this wine come from three different vineyards in Sonoma, all within a two mile radius of one another: Eegan Vineyard, Kiser Vineyard, and Ceja Vineyard. These vineyards sit on a combination of Zamora and Huichica Loam soils, and are sustainably farmed. Cellar: Grapes were hand-harvested and pressed upon arrival at the winery. Wine fermented and aged in French oak barrels and stainless-steel tanks. Malolactic fermentation was arrested to retain fresh acidity in the final wine. Wine was racked and aged for 6 months prior to bottling in March 2022. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7c7d8856-2de2-4c2b-897b-99de6caa1770/20220623_162231.jpg Tale as Old as Time Blind 6-Pack - Alfredo Maestro “Lovamor” “Wine made with only grapes, well-kept vineyards, and healthy land.” This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days. Made from 60-120 year old Albillo Mayor vines grown on clay-limestone at 700 to 1000 meters elevation in the Ribera del Duero. Fermented in steel vat with wild yeasts and around one week of skin contact, and raised in tank with the winter temperatures naturally clarifying the finished wine, which is bottled with nothing added and nothing taken away. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/56ae9da7-e2c5-402d-95c5-ca548dd0b5df/PASSIONATE+WINES+%E2%80%9CVia+Revolucionaria%E2%80%9D+II.jpg Tale as Old as Time Blind 6-Pack - Passionate Wines “Via Revolucionaria” Passionate Wines is the brainchild of Matias Michelini. He is the winemaker, agronomist, and Grand Poobah of his winery named Passionate Wines. Matias strives to make experimental wines that express terroir. These wines are low production and are drawn from multiple inspirations, regions, and styles. The Via Revolucionaria wines are single vineyard, unconventional wines, fermented with native yeast. This 100% hand harvested Criolla Grande (Pais) is from Campo Vidal, a single vineyard within Tupungato, Uco Valley. The lifted and bright nose shows notes of cherry, strawberry, raspberry, dried rose petals, and milk chocolate. The palate is light and fresh with good acidity and bright red fruit shining through. The finish shows macerated raspberries with a hint of cinnamon, crushed dried leaves, and orange peel. This vintage is Glou Glou at its best!! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/16fc4df3-98c8-4e29-8065-467bdef93534/Tres+Osos+II.jpg Tale as Old as Time Blind 6-Pack - Tres Osos From Valencia, Spain, this estate is 2500 feet above sea-level in a beautiful natural countryside. The vines are planted in rocky soils rich in broken granite. Green pruning takes place in spring, normally in the dry plots with old stocks. It involves bud snipping and the removal of unnecessary small vine shoots. Next comes a light clarification or extraction of leaves, which must be carried out with utmost care to avoid grape skin burning. In order to remove excess load on the vines, clusters with uneven bulking are cut during the second half of July. The harvest is done manually using 40 lbs boxes. Following the on-field selection, the Cabernet Sauvignon grapes are sent to the selection table, de-stemmed and crushed and later transferred to stainless steel vats. Only native yeasts are used and maceration lasts 20 days at a controlled temperature. Meaning “The Three Bears” this wine pairs well with red meat, mushroom dishes and pizza. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/903115cc-7683-493b-bd66-ea5789228e4b/The+Princess+and+the+Peasant.jpg Tale as Old as Time Blind 6-Pack - The Princess & The Peasant Sourced from 74 year old vines in Mendocino County, the Princess and Peasant Poor Ranch 2017 Carignan shows a unique expression of a variety perfectly adapted to its terroir. Juicy, bright and vibrant; with blackberry and pomegranate fruit and lively, polished tannins. Bottled unfined and unfiltered. “Brought up worlds apart, they met at the junction of love and wine. Dan arrived in America as a peasant with pockets full of nothing but dreams and ambition. He met spirited and soulful Stephanie and knew he had found his princess. Together they toil in the vineyard and cellar to make this singular wine… This is their happily ever after.” https://www.fermentedatl.com/funkyfreshblindpack daily 0.75 2022-06-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/78d5841e-d481-4b4d-848e-ecd0129aa0ff/Costadilla+450+slm.jpg Funky Fresh Blind 6-Pack - Costadilà 450 Costadilà – which is now based in San Lorenzo, in the hills of Vittorio Veneto – takes its name from the fraction of the municipality of Tarzo. Here among the hilly territories perfect for the production of Prosecco DOCG, Ernesto Cattel in 2005 began business as a farmer-winemaker or, as he liked to define himself, as an articulator, becoming the pioneer of an artisanal and quite genuine winemaking style that is based on the potential of the native grapes of glera, bianchetta trevigiana and verdiso from the hills of the Alto Trevigiano. A return to countryside ways without following fashions or making compromises. Talking about Costadilà is like talking about Ernesto Cattel and vice versa, because Costadilà was and still is one of his creatures, the personification of his philosophy and his vision. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bdecda52-4ace-4c84-84d8-e145ce3048ea/Litrona+Verdejo+II.jpg Funky Fresh Blind 6-Pack - Litrona Litrona is our ode to the liter format which we heavily consumed during our college years in spain, except then it was beer. now it is wine but we tried to make it look like beer. it has been widely used in beer but not so much in wine. until now…Litrona Verdejo Grapes are 150+ years old, organically grown, hand harvested, fermented in clay amphora and aged in stainless steel tanks for about 3 months to preserve its young and fresh profile. Bottled unfiltered without sulphites, unfined and unfiltered. Light-boded, and meant to drank fast! Not too fruity actually, super easy going. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1ab6b4cf-dc53-4cc1-8074-b1d87d32413d/Delinquente+Hell+Rose+II.jpg Funky Fresh Blind 6-Pack - Delinquente Hell Rose Delinquente makes small batch, minimal intervention wines from Southern Italian grape varieties grown in the Riverland, South Australia. We were born and raised in the Riverland, surrounded by vineyards and the mighty Murray River. Delinquente is our attempt at making the best wine we can from the place we grew up. Organically grown, minimal intervention, honest, hand-made wines that not only are great fun to drink, but represent the sun, the red dirt and uniquely Australian terroir of the Riverland. The Hell Wines are where we throw caution to the wind, get down and dirty, try new things and have a red hot go at making the most interesting, exciting and delicious wines we can from the vineyards we work with. The Hell Rose is one that is always a bit of a mish-mash of parcels of wine that in any other situation would never be put together – but through tasting, experimentation and a bit of luck, all sort of work! The idea this year was to experiment with a backbone of Negroamaro made as a rose, and flesh that out with aromatic varieties to provide depth. Each variety was handpicked and pressed to stainless steel tank for fermentation. A wine that is all about drinkability. The Negroamaro has a lovely earthy acidity, tinglingly dry. The Malvasia brings the stone fruit sweetness and fruity aromatics, the Touriga a touch of red berry and that perfumed rose petal. Layered with interest, but gluggable as hell. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c15a87ce-84af-46c3-a4c3-305bd16563c3/Envinate+Benje+Tinto.jpg Funky Fresh Blind 6-Pack - Envínate Benje Tinto Sourced from 1,000 meters elevation, old-vine, pie franco parcels of Listan Prieto (Mission) with a bit of Tintilla, named “Masca,” “La Zanja,” “Valle de Arriba,” and “Llano Redondo”, all of them located in Santiago del Teide (Canary Islands, Spain). Each parcel is hand-harvested and vinified separately, some in concrete and some in small open tubs. Maceration is 10-30 days (depending on parcel) with daily punch-down; malolactic fermentation is in neutral French barriques, then raised 8 months in the same barrels without battonage. Bottling is without fining or filtration. Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8bbcb5bf-f16f-4416-8dee-2657e3d48673/Chalmers+Montevecchio+Rosso.jpg Funky Fresh Blind 6-Pack - Chalmers Montevecchio Rosso Montevecchio wines are all about simplicity and fun, but never boring. Grown at our Heathcote vineyard in central Victoria, which is home to over 20 different Italian grape varieties, the name means old mountain referring to the Cambrian origins of the regions famous red soils. Montevecchio Rosso is a field blend made from a collection of loveable, red Italian varieties. It is estate grown, hand picked, co-fermented, wild yeast, basket pressed & vegan friendly. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/da01c6ac-0fd7-4e17-a5ce-eaf5f6e589c8/Bloomer+Creek+Vineyard+Pinot+Noir.jpg Funky Fresh Blind 6-Pack - Bloomer Creek A Burgundian style Pinot Noir, made with hand-picked grapes from our Cayuga Lake (NY) "Auten Vineyard". Fermented with stems, aged on the lees in old French oak barrels, this wine exhibits the delightful cooked cherry, plum and earthy forest floor flavors typical of our Pinot Noir. The new label features a diagram drawn by vigneronne Debra Bermingham's father on the flyleaf of his college textbook in 1946. Spontaneously fermented, unfined and unfiltered, with minimal SO2 added only at bottling. Kim Engle and his artist wife, Debra, have been growing grapes for over 30 years and, with meticulous attention to detail, have cultivated naturally balanced vineyards. Winemaking is very much minimal intervention (even before it was trendy), using indigenous yeasts. Old World wine suggests a flavor profile that is leaner, with more subtlety and nuance than rich, concentrated wines produced in the warm-climates of the New World. These distinctions can often blur as a result of modern winemaking techniques. However, Old World verses New World wine suggests differences stylistically. Viticulturally, the cool climate of the Finger Lakes should produce an Old World style of wine. Because we are committed to crafting wine as an unadulterated reflection of a place and time, Bloomer Creek follows the more traditional cellar practices found in the Old World. https://www.fermentedatl.com/curatedbottlepacks daily 0.75 2022-07-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9577bd71-211e-4e25-917b-a0eaa6c02246/IMG_3852.jpg Curated Bottle Packs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/uwsjuly daily 0.75 2022-07-24 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0ec14f2d-1715-4fb4-8c62-7a84720df0a8/Abbi+Nova+Passerina.jpg Underground Wine Society: July - Abbia Nova. Passerina del Frusinate 'Senza Vandalismi' Grape: Passerina Region: Lazio, Italy Wine Notes: Hand-harvested, whole cluster, 12-16 hour maceration, direct press, spontaneous fermentation in stainless steel with indigenous yeasts. Aged in stainless steel and demijohns, sur lie. No Fining or Filtration About the Winery: Cousins Daniele and Pierluca Proietti are from Piglio, south of Rome in the Lazio region. They own 7 hectares of vineyards, divided into many small parcels on the most important crus of Cesanese del Piglio DOCG. All the vineyards are in the town of Piglio, where viticulture dates back to the Roman Empire. Some of the vineyards are home to ancient archeological finds of Nerva and Traiano’s villas that prove their very long history. The vineyards are between 15 and 90 years old, and have either been inherited or acquired by the family throughout the years. In addition to the vines, they cultivate 1000 indigenous olive trees, walnuts, officinal herbs and a vegetable garden. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/713812d7-959d-4be3-b367-97e5b8b24125/Bloodroot+Chardonnay.jpg Underground Wine Society: July - Bloodroot Chardonnay Grapes: 100% Chardonnay Region: Sonoma Coast, California Food Pairing: Lemon Risotto Wine Notes: Declassified fruit from excellent Sonoma vineyards - this has aromas of delicate oak and butterscotch joined to fruit flavors of apricot and citrus. The quality of the fruit shines through on the palate with great textural depth and a flavor set of preserved citrus peel, apricot, oak and butterscotch. Sourced from vineyards in Green Valley, Occidental and Sebastopol; Goldridge sandy loam soils. Fermented 100% in Barrel and Full Malolactic fermentation. Aged 18 months in French oak (35% new) About the Winery: The spirit of BloodRoot is simple - make wines that reflect the soul of place, and make them at a quality and price level that make them absolute no-brainers to drink. Spearheaded by Noah and Kelly Dorrance of Reeve Wines, BloodRoot is a collaboration between esteemed winemakers with great vineyard sourcing who have come together to make masterful, value-minded wines. The wines, sourced from multiple benchmark vineyards throughout California’s most respected wine growing regions, reflect the soul of each place, creating wines that are timeless expressions of California’s dynamic terroir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/97b086e2-d71f-47a6-b086-21eb3ae9254a/The+Paring+SB.jpg Underground Wine Society: July - The Paring Grapes: 100% Sauvignon Blanc Region: California Food Pairing: Basil pestos & ricotta ravioli Wine Notes: Few Sauvignon Blanc wines this youthful can also boast this level of complexity. The nose is deliciously exotic, with lemon, melon and white peach soaring out of the glass. The wine’s laser beam of acidity refreshes and cleanses the palate, while its decadent texture demands another mouthwatering sip. Perfect for those warm nights on the patio. About the Winery: The Paring was born in 2006 out of a desire to explore, experiment and excite—without rules. Made from the vineyard blocks that are either too young or don't fit into the vintage style of the highly acclaimed JONATA and The Hilt wines—The Paring is a cut of each estate. The Paring puts pedigree first, and then lets imagination take over. The grapes are sourced primarily from three Santa Barbara regions on the vanguard: Santa Ynez Valley, Sta. Rita Hills and Santa Maria Valley. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af53fe57-399e-4370-820b-0303cf04c49a/Marabino+Muscatedda.jpg Underground Wine Society: July - Marabino Muscatedda Grapes: White Moscato Region: Val di Noto, Sicily Food Pairing: Spiced Chicken Wings or Curry Wine Notes: The "muscatedda" is the local name of the first vineyard that you harvest in these areas; "prima vigna muscatedda" comes from the only native white grape variety of the territory of Val di Noto, the Moscato di Noto. An aromatic grape used for the production of natural sweet wines, wine of semi dried grapes and fortified wines, that we wanted to render in a dry version. From a vineyard exposed to the West, at 65 meters above sea level, cultivated on white-calcareous soil that reflects light and gives saltiness to the wine. The white Muscat of Val di Noto, cultivated on these soils produces vines with a low yield, and wines with delicate aromas, typical of the "Mediterranean scrub". The ripe grapes are vinified in steel tanks with the skins for about fifteen days. It matures in steel tanks until the following spring with continuous Bâtonnage, carried out according to the lunar phases. About the Winery: Marabino uses biodynamic agriculture to cultivate its orchards, olive groves and vinyards, and all our wines are produced from our grapes. The well-ripened grapes, are selected and harvested by hand, they ferment spontaneously with indigenous yeasts, without using any product or additive in every aspect of winemaking. Our mission is to work in harmony with mother nature, by observing her laws, protecting and respecting the balance of her habitat, thus producing wines that are free from synthetic chemicals from the vinyard to the cellar, while ensuring that they are an expression of the territory in which they were born. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/69750f82-231b-4210-8964-37945a735ebf/Bandol+La+Bastide+Blanches.jpg Underground Wine Society: July - Domaine La Bastide Blanche Bandol Rosé Grapes: Cinsault, Grenanche, Mourvedre Region: Bandol, France Food Pairing: Pork chops or eggs benedict Wine Notes: The rosé, produced about 80,000 bottles a year, is composed of Cinsault and Grenache Mourvedre. It is obtained by direct pressing of Mourvèdre and maceration of 24 hours of Grenache and Cinsault. Malolactic fermentation will be based varieties. The wines will be raised from 4 to 10 months in tank before placing on the market. Every January, this cuvée is assembled by Peter Weygandt at the domaine with Stéphane Bourret (wine-maker) and the Bronzo family so every year the blend is a little different, but the quality and signature "Bastide Blanche Bandol rosé" character never strays. Dominant Mourvèdre with about equal parts Cinsault and Grenache from hand-harvested grapes on clay-limestone soil with cailloux, yielding only about 36hL/ha. About 1100 cases produced About the Winery: La Bastide Blanche is a family-owned estate located in Sainte-Anne du Castellet since 1972. We are crafting Red, White and Rosé Bandol wines. La Bastide Blanche is located in the foothills of Sainte-Baume Mountain, 7 kilometers away from the Mediterranean Sea. The soil is mainly limestone scree. Our wines are produced from a dozen of grapes, including Grenache, Cinsault, Clairette and of course Mourvèdre. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e1da8a4e-d3ef-4c33-af29-82fc1783ce4a/Lironda.jpg Underground Wine Society: July - Cantalapiedra Viticultores, Lirondo Clarete Grapes: Verdejo and Tempranillo (Tinto de Toro) Region: Rueda, Spain Food Pairing: Grilled Tomatoes & Asparagus Wine Notes: This is a traditional style "Clarete" wine you'll find in central Spain, a blending of both white and red juice that often makes a something akin to a chillable red, dark rose, or light red. The style is nothing new either. The juice is vinified together, then spends 8 months on the lees before bottling. Drink chilled! About the Winery: In the region of Castilla y Leon of western Spain is Rueda. The grapes Verdejo and Tinto de Toro thrive here. In Rueda, there was a transition of conventional winemaking and then a slow progression (by a few) to make more expressive wines with lower intervention. The Cantalapiedras family dates back to the 19th century in the Rueda, with each generation bringing something new. There was a transition of conventional farming and selling fruit to finally bottling their own wines in 2014. There was another transition of making organic and biodynamic farming a priority. Manuel is the lead of the current generation, making wines both single vineyard and entry level. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f086f765-51dc-41aa-b899-f8d651afc91c/Cicada%27s+Song+Rose.jpg Underground Wine Society: July - Cicada’s Song Rose Grapes: 80% Tibouren, 20% Rolle (Vermentino) Region: Provence, France Food Pairing: Eggplant or Mushroom Pizza Wine Notes: Its dazzling light pink color puts one in the mood for this wine’s classic Provençal aromas of fresh red berries, melon, and sweet white flowers. The round palate has plenty of sea air minerality and lilting acid woven into the fleshy stone fruit and light raspberry, framed by wild herbs and white pepper. The innovative use of Rolle (also known as Vermentino) and the ancient Tibouren grape for most of the blend sets this apart from other Provence rosés by giving it a savory complexity and invigorating, wind-swept snap. It makes a harmonious pairing with grilled red mullet, flambéed prawns, octopus salad, or fresh pasta with basil and grassy Provence olive oil. Certified organic. About the Winery: Cicada’s Song Rose is a collaboration between JP Bourgeois and Ed Buffington, co-owner of The Community Tap in Greenville, South Carolina. The wine blend is produced by Château des Annibals. The wine is the achievement of meticulous work, which required particular attention. From the choice of old vines for the wine balance to the close selection of the best juices, the entire team worked carefully to offer a fine wine that fits perfectly with the high-level standards of the winery. Provençal folklore tells us that the cicada was sent from heaven to sing, waking people from their afternoon naps and signaling a return to work. Our Cicada’s Song is more impetuous. It emanates soulfully from your glass, inviting you to enjoy life through its Mediterranean lens − a lazy afternoon with friends, tasty fare, any and all things golden. We believe wine should have a sense of place, and Cicada’s Song is just that, as vinified by Nathalie and Henri DeWulf Coquelle. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1a642898-bfaf-43c8-8387-ae3a79651412/Angelo+Negro+Brachetto.jpg Underground Wine Society: July - Angelo Negro Grapes: Brachetto Region: Piedmont, Italy Food Pairing: Pair it with small bites or a cheese course as you prepare dinner, or save it for the main. Wine Notes: Cherry red color with purple hue. Cloudy due to presence of residual yeast. Bright, fresh aromatics coupled with delicate hints of violet and rose. A pleasantly tart wine with notes of candied red fruit on the palate. About the Winery: Angelo Negro is a historic estate dating back to 1600's in the Roero area and one of the first to be certified organic here (organic isn't a big thing, unfortunately, in Piemonte, as in many other famous regions where consistency is more important). But the Negro family has managed to carry on the legacy of this prestigious region while maintaining strict organic grape growing and low-intervention winemaking standards. Like in this pretty Vino Rosso, a modern expression of the Brachetto grape that showcases the dry side of this aromatic grape, giving you the pretty rose and violet and crunchy red cherry fruits for which this varietal is known, without the higher sugar levels of the traditional sweet Brachetto style. Bright and fresh, herbal and tart, this light wine is such a versatile quaffer! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7e674de0-9faf-4822-808f-4e02557b3262/La+Pepie+Cot.jpg Underground Wine Society: July - Domaine de la Pépière Côt-Merlot 'La Pépiè' Val de Loire Grapes: Côt aka Malbec, Merlot Region: Loire Valley, France Food Pairing: Perfect with roast pork, smoked turkey, or stuffed butternut squash. Wine Notes: This light-bodied cuvée is full of crunchy, juicy dark fruit (think snappy red plum and black currant) with a whiff of savory crushed herbs. Unpretentious and totally delicious, this is the kind of natural wine that keeps us coming back for sip after sip - and the kind of value that makes it easy to share! About the Winery: Domaine de la Pépière is situated in the village of Maisdon-sur-Sèvre, right at the edge of Brittany. Marc Olliver, a former engineer who grew up in the hamlet of La Pépière, founded the estate in 1984. Marc’s father had owned some vineyards in Muscadet-Sévre et Maine, but was not a winemaker, so Marc took over the vineyards, releasing his first vintage in 1985. The estate has grown steadily over the years, with the addition of new plots chosen for the age of their vines and quality of their terroir. Beginning with more conventional winemaking methods, Marc eventually transitioned to a low-intervention style, fermenting his wines with ambient yeast, and using the barest minimum of sulfur. His vineyards are now all certified organic as well. Marc is credited with opening up a world of previously unknown potential in the area, and his racy, mineral-driven Muscadets have become a benchmark for the region. After decades of impressive winemaking accomplishments, Marc retired with the 2019 vintage, passing the reins to residing proprietors Rémi Branger and Gwénaëlle Croix. Marc has known Rémi since childhood, and when Rémi’s father retired in 2005, Marc purchased his land and Rémi began working for Marc in 2006, becoming a partner in 2011. Buoyed by youthful energy, the estate continues to produce classic wines of the region using sustainable practices - as this bottle attests. Just three of the domaine’s 43 ha of vines are planted to black grapes, consisting of côt, merlot, and cabernet franc (locally known as Breton). They occupy part of the 10 ha “home” vineyard in Clisson, which boasts rocky, granitic soils. A blend of 82% côt (malbec) and 18% merlot, grapes are hand harvested, destemmed, and crushed, then the free run juice is spontaneously fermented with ambient yeasts, and aged for five months in stainless steel. It is classified as a Vin de Pays de la Loire (as the Muscadet AOC does not allow for red wines.) https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/960713ff-6845-410e-8fc6-507b9f550d16/Eberle+Full+Boar.jpg Underground Wine Society: July - Eberle Full Boar Red Grapes: 36% Cabernet Sauvignon, 23% Barbera, 14% Zinfandel, 27% other Region: Paso Robles, California Food Pairing: This wine is a perfect pairing partner with garlic and herb braised short ribs or a pappardelle beef ragout. We also recommend trying it with wood fire flatbread or savory BBQ. This wine is multifaceted and can go with a variety of different meals. Wine Notes: Our current Full Boar Red is mostly a Cabernet Sauvignon, Barbera-based blend with splashes of Zinfandel, Petite Sirah, Tempranillo, and a few others varietals. A collaboration of flavors and aromas come together to make a wine you will want to savor upon the first sip. Rich flavors of black cherry, cola, and sweet leafy tobacco, combine with bright acidity and firm mid-palate tannins to form a full-bodied wine with a long finish. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0ca213d3-2ca2-474f-bea5-0b26d7dad3dc/Golden+West+The+Promise.jpg Underground Wine Society: July - Golden West The Promise Grapes: 100% Pinot Noir Region: Royal Slope, Washington Food Pairing: Roasted Duck with Olives Wine Notes: Complex layers of aroma and flavor. Black raspberry, forest floor, Allspice and velvet theater drapes from the nose. Wild mushroom, limestone, suede and earth engulfs the palate that is full, elegant and precise as a rare Swiss timepiece. About the Winery: Golden West is the largest planting of Pinot Noir in the history of Washington state. The vineyard sits on the far western edge of the Frenchman Hills, and is located on the 47th parallel overlooking the Columbia River. A sustainably-farmed single vineyard at nearly 1,600 feet of elevation, Golden West Vineyard is rooted in ancient limestone, sand and volcanic rock: well-drained soil at the same latitude as Pommard; a temperate microclimate moderated by the Columbia River. The land is an untouched jewel. Previously planted to organic peas and beans, the newly planted vineyard now produces the most beautiful expression of the earth: Pinot Noir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9cbaf5b2-d93f-4968-9ba6-71255431605a/La+Boutanche+Broc.jpg Underground Wine Society: July - La Boutanche Broc Cellars Grapes: 100% Zinfandel Region: Northern California Food Pairing: Stuffed Peppers with Fennel Sausage or Pomegranate Caprese Salad Wine Notes: California’s identity as a table wine, for us, begins with Zinfandel. It’s a fresh, vibrant grape when picked early and plays well with food pairings. The Zinfandel grapes were destemmed and naturally fermented in open top stainless fermenters. After the wine was gently pressed, it was aged in neutral French oak barrels for 8 months. We made this acid driven, food friendly wine that everyone should enjoy at the table. About the Winery: At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0068318a-ed45-4cc5-aeb0-e6f9db1517a6/Mortellito+%E2%80%98Calaiuru%E2%80%99+.jpg Underground Wine Society: July - Mortellito ‘Calaiuru’ Grapes: 75% Frappato and 25% Nero d’Avola Region: Sicily, Italy Food Pairing: Pair with spicy fall flavors, sun-dried tomatoes or roasted red pepper. Wine Notes: Mortellito [MORT-el-li-to] is in Val di Noto, in the corner of Sicily that lies at the same latitudes as North Africa’s arid desert climate. Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almonds trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’ Over the years, lucky for us, he’s learned to coax extremely elegant wines from this receding coast of limestone, which, he says, is ‘the magic to produce wines with tension, freshness, and complex salinity.’ In Dario’s best vintages, his rosso and bianco wines have a tapering svelte finish, cool and salt-dusted. Drinking them is akin to a dive into the nearby Ionian sea on a hot summer day. About the Winery: Dario has always worked on the family farm in one form or another (his heirloom almonds were actually his first love). He changed careers from social worker and part-time farmer to full-time vignaiolo with his first bottling in 2014. He works only with native grapes, including an herbal Frappato, and a spicy-sour bush vine Nero d’Avola. His whites are acid-driven and aspirin-chalky in texture: the Grillo often has a nose of grilled nuts and citrus rinds, the Moscato di Alessandria is floral and herbal (la sua morte, ‘it’s death,’ as the Italians like to say, is a pairing with raw fish crudo). There’s never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulphur added at bottling. Avoiding the entrapments of the glou-glou or overwrought luxury style, Dario is part of a very small contingent of producers in Sicily producing fine and natural wines, or as Dario poetically likes to say: mare e terra in vino. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/84100f70-68d9-4d3c-b43e-f5c0b9e877a3/Olga+Raffault+Les+Barnabes.jpg Underground Wine Society: July - Olga Raffault “Les Barnabes” Grapes: Cabernet Franc Region: Chinon, France Food Pairings: Perfect for Poultry and White Meats and Charcuterie or simply as an aperitif. Wine Notes: Very "Ligerian" wine, fresh, aromatic, greedy, supple and lively to taste within 3 to 5 years at a temperature between 16 and 17 degrees. About the Winery: In the beautiful country of Véron, cradled between the Loire and the Vienne, the Domaine Olga Raffault has been transmitting its know-how in the production of its Chinon wines for five generations! Olga Raffault has devoted her whole life to these landscapes that she loved so much and has always been able to share her love of wine! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/246c662b-23e6-4be0-b842-7a2d551f6a8d/Rogue+Vine+Grand+Itata+Tinto.jpg Underground Wine Society: July - Rogue Vine Grand Itata Tinto Grapes: 95% Cinsault, 5% Pais Region: Guarilihue, Itata, Chile Food Pairing: Snails or Fish cooked in Garlic Butter Wine Notes: This is a field blend of old vine, hand harvested grapes consisting of 95 % Cinsault and 5% Pais. The nose is lifted and shows bright red fruits of raspberry and strawberry with rose petals and hints of fresh forest floor. The palate is defined by its light tannin and acid structure that keeps the wine light, accentuating the fruit and leading to a soft finish. About the Winery: Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dry- farmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior to bottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38ede21c-7792-4970-95a5-287669287a33/Omen+Cabernet+Sauvignon.jpg Underground Wine Society: July - Omen Grapes: 92% Cabernet Sauvignon, 5% Syrah, 3% Petite Sirah Region: California Food Pairing: Pairs best with BBQ and smoked meats Wine Notes: From blackberry to cassis and cedar, the complexity of the blend transcends into subtle notes of leather and dark chocolate. The mouth feel is rich with luscious and elegant tannins. A very bold and powerful wine that is still approachable and balanced. About the Winery: Omen Wines are hand-crafted with care from high-quality fruit that have come from “hidden gem” AVA vineyards. This means we have no need to sweeten our wines, or add gum arabic(used to increase mouthfeel) or Velcorin (DMDC). Our desire is to bring excellent wines to anyone, regardless of age or income, who are eager to find an additive-free, crafted wine at an everyday price. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8abac7d5-5545-492e-a3ac-d0ffb09ceceb/Rayos+Uva+rioja.jpg Underground Wine Society: July - Rayos Uva Rioja Grapes: Tempranillo, Graciano, Garnacha Region: Rioja, Spain Food Pairing: Fig Crostini with Manchego and Caramelized Onions Wine Notes: Rayos Uva is Olivier’s version of a Bourgongne Rouge sourced from fruit grown in the sandy, gravelly and alluvial soils of Rioja Baja. The blend is dependent on the vintage but usually includes Tempranillo, Graciano and Garnacha – percentages change each year to create a brightly fruity version of Rioja unmarked by oak. About the Winery: With about 25 hectares of rented and owned vineyards in Rioja Alta, Rioja Baja, Rioja Alavesa, and splitting his time between his own wines and consulting with other producers, it would be an understatement to say that Olivier Rivière is busy. Originally lured to Spain in 2004 by Telmo Rodriguez to convert his vineyards to biodynamics, Olivier came to appreciate the rich history of Rioja and the diversity of its soils and grape varieties. In 2006 he started his own project, and owing to the high cost of land in Rioja, he traded his farming talents for access to grapes from the best sites he could locate. Coming from France, Olivier has an innate sense of terroir. Unlike many of his peers in Rioja, he bases his cuvées not on political boundaries or the length of barrel aging but on terroir. He believes in a quality hierarchy inspired by Burgundy with generic Appellation and Village wines at the base and Premier and Grand cru wines at the top. This is how to understand best what Olivier is doing in Rioja, rather than the traditional Crianza, Reserva, Gran Reserva model or traditionalists versus modernists. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a532a3de-469c-4bf4-9e20-c0fecf1d07b9/Las+Jaras+Rosato.jpg Underground Wine Society: July - Las Jaras Rosato Grapes: 50% Primitivo | 47% Sangiovese Region: California Food Pairing: Goat cheese spread on a crusty baguette, with a drizzle of honey Wine Notes: The 2021 Rosato has a delicate nose and subtle notes of wet stones, star anise, tangerine, and yellow nectarine. The palate shows red plum, yellow nectarine, quince, and silky round tones, and has a long finish that gives a slight pucker and leaves you thirsty for another sip. This wine is going to be lovely all the way through winter, and if you can resist the temptation to drink it all, it will be lovely when aged for longer than a year. As they say in our favorite country in the world: Buon vino fa buon sangue! (Good wine, good health!) About the Winery: At Las Jaras, our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy. Our wines are intended to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3df237c9-6f72-4803-b749-cabfbf992cdd/Betz+Family+Winery+Pere+de+Famille.jpg Underground Wine Society: July - Betz Family Père de Famille Grapes: 100% Cabernet Sauvignon Region: Columbia Valley, Washington Food Pairing: Grilled Portobello Mushrooms or a Rosemary Filet Mignon Wine Notes: The vibrant purple/magenta in the glass, the color of the 2019 Père de Famille extends from one rim of the glass to the other, a tell of the intensity to follow. The aromas are expansive and sensual: black and blue fruits, crushed bay leaf and thyme; eucalyptus, orange rind, violets, rose petal and sandalwood. The wine has both power and dimension on the palate, the fruit intensity balanced by baking spices, rocky salinity and fresh tobacco. Elegant and fresh, an almost electric minerality courses through the long finish, supported by silky tannin. Lithe and muscular, this wine is absolutely delicious now with the promise of a brilliant life ahead of it in the cellar. About the Winery: Since our first vintage in 1997 we have a guiding philosophy; there is no substitute for quality. Each vintage is fueled with endless possibilities. It begins in the vineyards and ends in the cellar and we know our best wines are ahead of us. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/edcb4ce2-3970-4aca-98a8-f64dc9212e14/David+Arthur+Proprietary+Red.jpg Underground Wine Society: July - David Arthur Proprietary Red Grapes: Bordeaux Varietals Region: Napa Valley, California Food Pairing: Steak, Grilled Meat Wine Notes: “After nearly forty years of farming grapes on our Pritchard Hill Estate, we are pleased to announce the launch of the Next Generation of David Arthur Vineyards wine ~ DAV. We have created a new, modern wine that represents the bold personality found in each and every bottle of our Estate wines. This Bordeaux-style blend allows us to weave together the rich, concentrated elegance and power of our mountain-grown Bordeaux varietals as well as the best of surrounding vineyards within the Napa Valley. The wine is aged an average of 20 months in French oak barrels, blended with meticulous care and bottled at our vineyard estate. The result is a complex array of aromas and flavors that deliver plush, mouth-filling structure with soft, elegant tannins. We hope you enjoy, as do we, the accessibility and near-term enjoyment this wine offers in its youth and the greater nuance and complexity afforded with cellaring.” About the Winery: The origins of David Arthur Vineyards and the Long Family Ranch date back to when the Long family started visiting the Napa Valley in the 1950’s. Don Long, a butcher by trade owned a small grocery store in Portola Valley, near Stanford University and had long been interested in the California wine country. With a keen eye for business opportunities, Don began steadily investing in Napa Valley real estate leading to the acquisition of nearly 1,000 acres atop Pritchard Hill in St. Helena, California. Don’s youngest son, David Arthur, founded the winery with his then wife, Joye Dale, in 1985 with the purchase of 30 French oak barrels. David and Joye’s daughter, Laura Long, now works side by side with her father running the day-to-day operations of the winery and vineyards. https://www.fermentedatl.com/uwsaug daily 0.75 2022-08-21 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8fcc54e0-bf03-4e2c-bc6c-b536aeca1119/Bellula+Chardonnay.jpg Underground Wine Society: August - Bellula Chardonnay Grapes: 100% Chardonnay Region: Languedoc-Roussillon, France Food Pairing: White Fish Cooked in Browned Butter Wine Notes: 7 months in stainless steel tanks with some lees aging. This wine offers a clear golden color with an intense nose of familiar citrus and exotic passion fruit and mango. A refreshing wine, round and creamy on the palate, whose generous and fruity flavor carries out the aromatic complexity of the nose with balanced concentration. A minerally, fruity finish cleanses the palate for another sip, then another glass. A beautiful and flavorful modern white wine! Serve chilled. About the Winery: This wine is a joint venture between Vianney Castan and JP Bourgeois. Vianney owns the Château St- Jean d’Aumières, neighbor of Mas de Daumas Gassac in Gignac. The young vines come from the center of the Languedoc around the terroir of Beziers, in the Oc region. Bellula aims at expressing all the Languedoc has to share: Passion, know-how, and joie de vivre. Handcrafted wines, to be enjoyed every day with or without food, for constant gratification at a very reasonable price! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/91a56512-d89e-4590-9219-6624fcda271f/Dom.+Loberger+Pinot+Blanc.jpg Underground Wine Society: August - Domaine Loberger Grapes: Pinot Blanc Region: Alsace, France Food Pairing: Roasted Buttermilk Chicken & Herb Potatoes Wine Notes: Located in the “rain shadow” of the sub-Vosges hills. Soil is composed of granite, limestone, clay, shale, sandstone. Biodynamic & natural farming. Aged 12 months in stainless steel tanks. About the Winery: Domaine Loberger grows 20 acres of superior vines in the strictest accordance with biodynamic agriculture. The estate is located in the small village of Bergholtz, nestled at the bottom of the Vosges hills – a great geological site and birthplace of the famous Alsace wines. In 1984, Jean-Jacques Loberger took over the estate and started farming biodynamically and naturally, adhering to the strictest standards: regular manual work of the soils, hand-harvests, and low yields, giving their wines perfect balance and uniqueness. The 20 acres of vineyards are divided over 3 miles and benefit from both southeast and southwest exposure. Most of the vines are located on the hillsides of Guebwiller, Bergholtz, and Bergholtz-et-Zell, at up to 1200 feet elevation. These vineyards are geologically very diversified and gather amazing locations such as Grands Crus Kitterle, Saering, and Spiegel, as well as “lieux-dits” Meissenberg, Schwarzberg, and Trottberg. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7c25714b-c023-4020-a7b2-a83962c786f0/Dom.+Des+Trois+Troits+Muscadet.jpg Underground Wine Society: August - Domaine les Trois Toits Grapes: Melon de Bourgogne Region: AOC Muscadet Sèvre et Maine sur lie Food Pairing: Moules Frites (Mussels and French fries) Wine Notes: With notes of white flowers, our Muscadet shows beautiful balance through its fruit and minerality. Richness and vivacity are two main components of this beautiful vintage and are perfect to enjoy with some fimily and friends. To enjoy it best, try it with some jumbo shrimps or a platter of sea food About the Winery: Working with a philosophy of living soils, we work the ground lightly without plowing it. We use only controlled organic products. We do not use any pesticide. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/22720251-d7a3-470f-8185-5a6559fb4419/Canvas+GONC+Pet+Nat.jpg Underground Wine Society: August - Gonc “Canvas” Pet Nat Grapes: 100% Pinot Blanc Region: Stajerska, Slovenia Food Pairing: Grilled shrimp with fresh-herbed butter Wine Notes: Fresh lemon peel and almonds that trigger an image of wealth in the brain. Cloudy and juicy bubbles burst with flavors green grapes, lemons, and fresh herbs. About the Winery: Peter Gonc is a 4th generation winemaker and grape grower. His family tradition got its start in 1936 and now Peter is producing some of the most fun wines in Slovenia. Pétillant Naturel AKA Pét-Nats, so dubbed by the hip wine scene of today, are the trendy new-but-old style way to make bubbles. These wines are actually made using a method that pre-dates the Champagne style – and is way cheaper to do. Much like your parents’ old band tees and bell bottom jeans, they are back, and back with a vengeance. This style of wine originated in France and is said to be the O.G. of the sparkling wine family. Only 300 total cases (12 packs) of these bubbles were produced, so we're super lucky to share them with you. These effervescent, refreshing bubbles with smells of fresh lemon and minerals, crisp pear and almonds springing form the bottle. The sippin' is all about green grapes, lemon peel and herbs with a slight hint of feeling fancy AF. The glass will look look and wild, with big juicy bubbles like an awesome Thursday night in college. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/668e56af-3cce-4d29-8e6e-d6107e4c5d17/Division+L%27Orange+SQ.jpg Underground Wine Society: August - Division Wine Co. L’Orange Grapes: Roussane (33%), Gewurtzaminer (16%), Riesling (13%), Muller-Thuragu (12%), Pinot Gris (12%), Chardonnay (12%), Sauvignon Blanc (2%) Region: Willamette Valley,Oregon Food Pairing: Ethiopian Injera & Tibs Wine Notes: 6 MONTHS NEUTRAL AND STAINLESS BARRELS. Our goal is to make that first orange crush wine - a wine that has all the lovely citrus and floral aromatics we adore in skin contact whites without the more astringent tannins that are sometimes present in skin contact white wines. This orange wine should be enjoyed immediately! Capturing complex colors, textures, and aromatics deliciously was the main goal, and our 2021 L'Orange demonstrates the beautiful harmony we were seeking through a blend of white layering varied varieties and macerations. Along with notes of tangerine peel and peat, we can't help but notice a touch of eucalyptus in the wine, connecting it to artist Camille Shu's "Eucs". About the Winery: With seven varieties represented in L’Orange, there’s a lot to keep straight! We’ve learned from ten years of skin contact fermentations on white grapes that coaxing the most desirable characteristics requires knowing how long to keep each one on the skins. For the second year in a row, we’ve really come to love the co-ferment of roussanne and riesling, which sees the most time on skins - nearly 30 days. The other grapes range from 2-21 days. The wines are aged separately in old barrels for about 6 months before blending and bottling. Unfined, unfiltered and with a very small amount of sulfur added at blending. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/23d0917d-d79e-4cbf-93f3-31c4638beb32/Podericellario+Lafrea+%281%29.jpg Underground Wine Society: August - Poderi Cellario “Lafrea” Langhe Favorita Grapes: 100% Favorita (Vermentino) Region: Piedmont, Italy Food Pairing: Arugula and Shaved Cheese Salad Wine Notes: 100% Favorita (Vermentino). Hand-harvested into small bins. De-stemmed, pneumatic direct press. Natural fermentation in stainless steel. Aged in stainless steel tanks on lees from winter through spring. Bottled with minimal sulphur (~10ppm) and without filtering or fining. About the Winery: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/18df0f9f-2895-4dd4-b9ea-618661acfdb3/Union+Sacre+Dry+Riesling.jpg Underground Wine Society: August - Union Sacre Grapes: Riesling Region: Santa Barbara, CA Food Pairing: Lemon Chicken Skewers with Harissa Yogurt Sauce Wine Notes: Crisp and dry with notes of apple wet stone, honeysuckle, and citrus. About the Winery: Union Sacré is an homage to Alsace, France and beauty’s odd ability to build unexpected bridges. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3ec89fdc-4558-43f3-8114-afa231542a62/Dinamo.jpg Underground Wine Society: August - Dinamo Nucleo 1 Rosso Grapes: The “Nucleo 1” is a 50/50 blend of Gamay del Trasimeno (Grenache) and Sangiovese. Region: Umbria, Italy Food Pairing: Fried Calamari with Cajun Seasoning Wine Notes: Spontaneous fermentation, 6 days skin maceration, then aged in fiberglass tanks. No added sulfur and no filtering or fining. About the Winery: The “Dinamo” project is an exciting nod to the historic peasant wines of Umbria, in a collaboration between Danilo Nofrini with his children Rachele and Simone, and Danilo Marcucci. After more than 40 years of making wine, Danilo Marcucci wanted to embrace the kind of wines that he used to make as a child with his grandfather. Together, in the highest vineyards around Lake Trasimeno, the Nofrinis and Marcucci have succeeded in creating an agricultural program that aims at wines that are pure and natural, with high nutritional and energy values that go beyond fashions, trends and judgements. Wines born of the land, and of a simple story from the humble and reserved people of the Umbrian countryside. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a14bc025-b93b-4f8d-a7cf-4d589c1cd0e9/Dom.+Menuier+MR.jpg Underground Wine Society: August - Domaine Meunier “MR” Grapes: Merlot, Cab Franc, Cab Sav Region: Bordeaux, France Food Pairing: Lamb with a Wild Mushroom Risotto and a Red Wine Demiglaze Wine Notes: This is a brand new wine, so there is not much on it! It is made in the style of your classic Bordeaux Blends and is a collaboration between Chateau Haut-Segottes and Rosenthal Wine Merchant. Super new and exclusive for our wine club members! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3fec3194-3628-4c9b-947b-1fbb45c3bdda/Mio+Malbec.jpg Underground Wine Society: August - MIO Malbec Grapes: 100% Malbec Region: Mendoza, Argentina Food Pairing: Mushroom & Taleggio Pizza Wine Notes: Bright red-ruby. Ripe aromas of blackberry, blueberry, black cherry, plum and chocolate. Complemented but not overwhelmed by deep sexy oak. Rich and lush in the mouth, with flavors of plum, mocha, chocolate and coffee. Suave, round and smooth. About the Winery: Hector and Pablo Durigutti are the winemakers behind the MIO wines. Their backgrounds are quite complementary: Hector started at Alto Las Hormigas at the age of 15 and has completed 25 projects at various well known wineries, learning old world techniques and agriculture. Pablo started at La Rural, a winery now owned by Catena, and honed new world viticultural practices. The brothers started with only 3000 bottles in 2002 and production has grown steadily. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c098e246-deee-47dd-9432-763089f4bfbe/Dettori+Renosu+Rosso.jpg Underground Wine Society: August - Tenute Dettori Renosu Grapes: Equal parts ancient Cannonau, Monica & Pascale Region: Sennori / Sardegna/ Italy Food Pairing: Lamb & Rosemary Ravioli Wine Notes: Dark red cherry in color, baked blackberry and raspberry fruit flavors are sweet and tangy in this bright, medium-bodied red, accented by fragrant notes of black tea leaf and star anise, with a hint of aged leather. Zesty and mouthwatering on the lingering finish. “Renosu” means sand, referring to the sandy vineyard area near the coastline. About the Winery: To make natural wine is not a trend for Alessandro Dettori, but rather the soul of his family’s work since 1860. Alessandro was just a boy of 12 when he began to work with his grandfather. In Romangia, the region of northern Sardegna that includes Sorso and Sennori, the vineyards have been so prized from ancient times that they were consistently protected from destruction during various conflicts, including by Napoleon. The terrain is more rugged in the North; it is a form of meditation for Alessandro to observe the hawks that wheel above his mountain walks. Sheep and wild boar are part of the area’s biodiversity, and the vineyard rows are home to aromatic herbs and indigenous berries that attract pollinators. Dettori has 26 hectares under vine, many of them more than 100 years old. With alluvial limestone and gravel so similar to that of the Southern Rhone, the soil in Romangia is often compared to that of Chateau Rayas. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/12547f87-2a09-488d-af9c-16fd28f27753/Tenuta+Santa+Caterina+%E2%80%9CArlandino%E2%80%9D.jpg Underground Wine Society: August - Tenuta Santa Caterina “Arlandino” Grapes: 100% Grignolino Region: Piedmont, Italy. Arlandino is the ancient name of Grignolino. Arlandino comes from the vineyard of Mossetti Farms in Grazzano Badoglio and from Moncalvo vineyards, land which since 1300 had been selected for the installation of this typical local grape. The soils are characterized by white, calcareous lands, rich in freshness, able to give Arlandino aromas and structure. Food Pairing: Porcini Mushroom Risotto Wine Notes: Vineyard location 350 metres a.s.l. with South/West facing. Density per hectare from 4,500 to 5,000 plants/hectare. Training system - Guyot. Harvesting by hand, in the last ten days of September. Grape production per hectare 60/70 quintals/hectare. Fermentation temperature about 26-28° C, at a controlled temperature. Aging in stainless steel tanks, for 9 months About the Winery: The philosophy of the Estate’s wine production ensures necessary interventions are made to achieve wines of great quality, value and personality. Modern winemaking techniques combined with years of traditional wisdom coexist at the Estate, together with an absolute respect for the environment. Organic fertilisers, mechanical control of weeds without the use of chemicals, green grape harvesting, leaf stripping, and hand picking small parcels, working with these small selections in the cellar, are just some of the key ways that Santa Caterina Estate ensures top-quality production. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0ac93f09-afa8-4ebb-8001-31c828ab21c2/Bow+and+Arrow+Time+Machine.jpg Underground Wine Society: August - Bow & Arrow “Time Machine” Grapes: Blend of Pinot Noir, Gamay, & Cab Franc Region: Willamette Valley, Oregon Food Pairing: Roasted Duck with Orange Sauce Wine Notes: Bright, fresh, crunchy and great acidity. This wine is equally comfortable on a dinner table entertaining guests, as it is on a front porch with a slight chill on hot summer days. About the Winery: My name is Scott Frank and Bow & Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/89c8de30-5300-4513-87b8-b2a66c16dfda/Villa+St+Anna+Chianti.jpg Underground Wine Society: August - Villa Saint Anna Chianti Colli Senesi Grapes: Cabernet Franc Region: Chinon, France Food Pairings: Perfect for Poultry and White Meats and Charcuterie or simply as an aperitif. Wine Notes: Very "Ligerian" wine, fresh, aromatic, greedy, supple and lively to taste within 3 to 5 years at a temperature between 16 and 17 degrees. About the Winery: In the beautiful country of Véron, cradled between the Loire and the Vienne, the Domaine Olga Raffault has been transmitting its know-how in the production of its Chinon wines for five generations! Olga Raffault has devoted her whole life to these landscapes that she loved so much and has always been able to share her love of wine! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f143b20c-ac25-418f-b563-0761787bcd5c/fermented.jpeg Underground Wine Society: August - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7b76da48-c8de-467c-8632-97fbfd372a1d/fermented.jpeg Underground Wine Society: August - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0afac2e9-07f0-406d-aaec-04530f713b11/Donnachadh+Chardonnay.jpg Underground Wine Society: August - Donnachadh Grapes: 100% Chardonnay Region: Sta. Rita Hills, California Food Pairing: Toasted Pine Nut Salad with Choice of Meat Wine Notes: Meyer lemon, crisp jicama, light mint and chipped oak aromas show on the very exciting and inviting nose. The light kiss of oak on the palate frames yuzu zest, chamomile and crushed sea-shell flavors. It has weight and creaminess on the palate, but balanced with bright and lingering acidity. About the Winery: Family owned and organically farmed, Donnachadh Vineyard is located on Santa Rosa Road in the Sta. Rita Hills AVA of Santa Barbara County. The property is 285 acres with approximately 40 acres planted to vine in 2013. We grow Pinot Noir, Chardonnay, Syrah, and Gamay Noir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/29a57553-8c9f-4365-9ad3-4fca50dd7e35/Forlorn+Hope+Grenache.jpg Underground Wine Society: August - Forlorn Hope Grapes: 100% Grenache Region: Calaveras County, California Food Pairing: Bangers & Mash Wine Notes: This vintage has brought forth a fresh and lively Grenache with tart acid, crunchy red fruits (pomegranate, freeze-dried raspberries), strawberry jam, black olive brine and rosemary. Ready to drink now and will age well for the next decade. With a distinctively pale hue, explosive aromatics and stout grip, our Grenache is extremely unique to this site. Grown on the Rorick estate vineyard in Calaveras County, on soils comprised of a layer of schist over dolomite-rich limestone. The combination of limestone, 2000' elevation, and cold nights of the Sierras produce fruit with depth, texture, and brilliant natural acidity; minimal handling in the winery allows for an honest and pure expression of site and variety to shine through. The fruit was hand-picked and destemmed into small open-top fermenters. The must received pigeage and/or punchdowns twice daily; fermentation lasted 21 days at which time the wine was pressed down to 500L puncheons and 227L barriques of neutral oak. The wine was racked off of its lees at 14 months and saw a total of 16 months elevage. About the Winery: We love the longshots. We love the outsiders, the lost causes, the people / projects / ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Hans Brinker, the Dutch boy who stuck his finger in the dike? We’re big fans of his. Penelope – weaving all day and ripping it out all night? She’s with us. Henry V’s speech at the Battle of Agincourt? Pretty much our theme song. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles, the first produced by Forlorn Hope Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/765b6ce5-0a2f-452f-8a7f-d3140b7441b7/Poderi+Le+Ripi+%E2%80%9CSogni+e+Follia%E2%80%9D.jpg Underground Wine Society: August - Poderi Le Ripi “Sogni e Follia” Grapes: Sangiovese (100%) Region: Montalcino, Italy Food Pairing: red meat, game, mushrooms or truffles Wine Notes: Deep alluvial soil rich in silt and sand, mixed with irregular rocks: mostly gravel and alberese. Manual harvest during the second half of September. Indigenous Yeast. Fermentation and maceration for 20 days in big open-tops oak barrels. 24 months aging in big oak barrels, and six month in cement About the Winery: “Podere le Ripi started as a dream, and a very old one too: a dream to create something. This dream is also an aesthetic one: creating something extremely beautiful. When I was 18 years old my dream was supposed to be an island, and Podere le Ripi is not an island, but it is some sort of a peninsula that dives into the noisy Orcia river. With time, this something beautiful became also healthy and sustainable, and later we realized that it could have been applied somewhere else, therefore becoming replicable and socially positive in its approach.” Francesco Illy, Owner/Winemaker. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7786ad70-560d-4d8d-853e-e7e28b784a63/Foradori+Fontanasanta+Manzoni+Bianco.jpg Underground Wine Society: August - Foradori Fontanasanta Manzoni Bianco Grapes: Manzoni Bianco Region: Fontanasanta, Trento Hills Food Pairing: Wine Notes: The hill overlooking Trento, with its clayey-limestone soils, welcomes the Manzoni Bianco and matures the grapes in late September. The character of the Fontanasanta vineyards is expressed through this hybrid, born of a mix of Riesling with Pinot Bianco. Its ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest. About the Winery: Our awareness of nature’s rhythms and cycles has been perfected through observation over time: each season opens new horizons, every day we learn and understand a little more. We have learned to pay attention, to grasp the subtle differences existing in nature and to preserve the true character of the grape in the expression of its land of origin. Our daily farming gestures are elevated to creative impulses: it is our duty and privilege to wake up every morning and to be free to work according to the message that the earth conveys to us in that moment. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5832e34e-1380-4c8f-890f-d895ee865854/Gen+Del+Alma+%E2%80%9COtra+Piel%E2%80%9D.jpg Underground Wine Society: August - Gen Del Alma “Otra Piel” Grapes: Cabernet Franc (60%), Cabernet Sauvignon (30%), Pinot Noir (10%) Region: Gualtallary, Tupungato, Uco Valley Food Pairing: Bison Burgers with Garlic Relish Wine Notes: Hand harvested from a single vineyard in Gualtallary. It shows macerated cherries and crushed mint with undertones of cedar, crushed stone, nutmeg, and ground black pepper. The wine is smooth with almost a grape jelly character tightened up with fresh acid and a bright, vibrant finish. About the Winery: Gen del Alma began in 2011 when five wine loving friends planted a 7 hectare vineyard in Gualtallary at 1400 meters above sea level on alluvial soil composed of calcium carbonate and granite. The group began making wine in a small winery built in 1952 in the town of Tupungato where they work with concrete vats, eggs and amphora made from local sand and stone. The wines are made by Belen Sanchez and the vineyard is farmed by Matias Prieto. We currently import two different cuvees. One is an unfiltered Chenin Blanc from Villa Seca, Tunuyan. The other is a carbonic maceration blend of Pinot Noir and Malbec that comes from the estate vineyard in Gualtallary. These two wines are fun, bright and fresh and show a lighter style of Argentina that we are fond of. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/083aafa1-9b67-4617-8fda-04b8a60eb3d3/Tissot+Singular+Trosseau.jpg Underground Wine Society: August - Tissot Trousseau Singular Grapes: Trosseau Region: Arbois, France Food Pairing: Red meats, lamb, duck, tajines, white meats, charcuterie... Wine Notes: Manual harvest in boxes. Severe sorting, destemming, vatting for 1 month in truncated wooden vats with some trapping. Aging in ½ month (600 liter barrel) 10% new for 1 year. Bottling without filtration. Fairly low dose of SO²: contribution of 2grs/Hl at vatting and contribution of 2grs at bottling About the Winery: The work we do at our domaine, it is, in a way, the summary of all that. Exceptional terroirs like Les Bruyères, La Mailloche, En Barberon, Curon. An attempt to achieve the maximum expression of those terroirs : our 35 hectares of vineyards are cultivated in bio-dynamic viticulture (certified by Demeter) to allow the soils to live, to have grapes untouched by chemical products, to allow natural yeast fermentations, to reduce the doses of sulfur in the cellar. This quest for aromatic diversity has lead us to produce 28 different cuvées, often terroir by terroir, with lots of innovations which take into account the incredible diversity of the vineyards of the Jura. The way we work requires lots of effort on the part of our team. 15 people work full-time all year long aided by several students in the summer and in September, by 50 harvesters. Finally, we have many new projects, from the creation of new cuvées to replanting vineyards like the Clos de la Tour de Curon, without forgetting our desire to constantly increase the quality of the wines which is our principal motivation. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/edcb4ce2-3970-4aca-98a8-f64dc9212e14/David+Arthur+Proprietary+Red.jpg Underground Wine Society: August - David Arthur Proprietary Red Grapes: Bordeaux Varietals Region: Napa Valley, California Food Pairing: Steak, Grilled Meat Wine Notes: “After nearly forty years of farming grapes on our Pritchard Hill Estate, we are pleased to announce the launch of the Next Generation of David Arthur Vineyards wine ~ DAV. We have created a new, modern wine that represents the bold personality found in each and every bottle of our Estate wines. This Bordeaux-style blend allows us to weave together the rich, concentrated elegance and power of our mountain-grown Bordeaux varietals as well as the best of surrounding vineyards within the Napa Valley. The wine is aged an average of 20 months in French oak barrels, blended with meticulous care and bottled at our vineyard estate. The result is a complex array of aromas and flavors that deliver plush, mouth-filling structure with soft, elegant tannins. We hope you enjoy, as do we, the accessibility and near-term enjoyment this wine offers in its youth and the greater nuance and complexity afforded with cellaring.” About the Winery: The origins of David Arthur Vineyards and the Long Family Ranch date back to when the Long family started visiting the Napa Valley in the 1950’s. Don Long, a butcher by trade owned a small grocery store in Portola Valley, near Stanford University and had long been interested in the California wine country. With a keen eye for business opportunities, Don began steadily investing in Napa Valley real estate leading to the acquisition of nearly 1,000 acres atop Pritchard Hill in St. Helena, California. Don’s youngest son, David Arthur, founded the winery with his then wife, Joye Dale, in 1985 with the purchase of 30 French oak barrels. David and Joye’s daughter, Laura Long, now works side by side with her father running the day-to-day operations of the winery and vineyards. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ebceb163-15da-4c4e-afe4-6685c4911af4/Luigi+Giordano+Cavanna.jpg Underground Wine Society: August - Luigi Giordano Grapes: Nebbiolo Region: CAVANNA sub-zone of the Barbaresco zone. Food Pairing: Meaty pasta dishes, game roasts, braised red meats and mature cheeses. Wine Notes: Brilliant garnet red color with orange highlights developing with age; ample and intense perfume with fruity, jammy and spicy notes; dry, full and aristocratic flavor. About the Winery: A stone’s throw from the village center of Barbaresco, the winery was established by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own fruit, bottling the first wine under his own label in 1958. For an independent grower like Luigi to bottle his own wine at a time when plans to establish an official appellation in Barbaresco were only in their infancy was nearly unthinkable. Today’s winery remains a spirited family effort, driven by the shared vision of Luigi himself, his daughter Laura, and his grandson Matteo. Together, they produce timeless wines from vineyards planted in some of Barbaresco’s most prestigious crus, including Asili and Montestefano. Another Barbaresco bottling from the cru of Cavanna showcases the winery’s elegant, hands-off style of winemaking and represents the only single-vineyard bottling of its kind. https://www.fermentedatl.com/uwssept daily 0.75 2022-09-21 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5bb02a89-da38-4522-8ce4-47438b18117f/Detorri+Renosu+Bianco+SQ.jpg Underground Wine Society: September - Detorri Renosu Bianco Grapes: Vermentino, Moscato Region: Romangia, Sardegna, Italy Food Pairing: We recommend pairing Renosu Bianco to well-structured fish dishes,creamy risottos or assorted medium-aged cheeses. It is also ideal with tempura, vegetable quiches, legume creams with seafood and not overly spiced Thai cuisine. Wine Notes: The wine is fermented and aged in concrete vats with no added yeast, additives, or supplements. The wine’s chemicalmakeup was not adjusted, nor was it filtred, clarified, or aged in oak. The concept of Renosu, which in our local language mean sandy, is not new, but traditional. The grapes are harvested by hand and quality-selected on a sorting table, then de-stemmed but not pressed. Maceration takes place in open concrete vats without using starters or sulphites. About the Winery: "“We are a family of sheepherders and farmers who have been making authentic, distinctive, terroir-expressive wine since the early 1900s. The wines were always sold in demijohns, until 1981, when Paolo began bottling a portion of the production. Tenute Dettori is located in the extreme north-west corner of Sardinia, in the Romangia del Logudoro area, the “golden place” between Sassari and Castelsardo, where we are meticulous stewards of the “Badde Nigolosu” cru. This historic hinterland is the classic home of the Cannonau grape, where it flourishes on the high hillslopes that form a natural theatre facing the Gulf of Asinara at only 4 kilometres from the sea. Here, at Badde Nigolosu, Tenute Dettori cultivates solely ancient clones native to Sardinia, tending them in accord with the tenets of biodynamic agriculture.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2394493c-c409-40fb-9ae2-ee86250adcd0/Vendage+Nocturne.jpg Underground Wine Society: September - Domaine de la Combe “Vendage Nocturne” Grapes: 100% Melon Blanc Region: Loire Valley, France Food Pairing: Hailing from the western Loire, this light bodied yet tasty white wine pairs well with a variety of seafood, fruits de mers, mussels, simply cooked fish. Wine Notes: Thanks to being almost completely surrounded by the Sèvre river, this 9-hectare estate benefits from a unique micro-climate and Pierre-Henri is able to select the best plot for each style of wine. To create a wine which best accentuates the vibrancy of Melon de Bourgogne (Melon Blanc) he chose ‘La Cantire’, a fully organic, north-facing plot with schist soil. Grapes were harvested in the cool of the night (again for maximum freshness) and cool macerated on their skins for 12 hours. Once pressed, fermentation was carried out using yeasts naturally present on the grape skins. Unlike the richer style of Muscadet Sèvre et Maine sur Lie (which is bottled in the Spring after harvest), Vendange Nocturne is bottled in early December with no lees ageing and is naturally lower in alcohol (11%). Pierre-Henri’s decision to name the variety - Melon Blanc - on the label means the wine can only be classified as a Vin de France, even though it originates from one of the best sites in Muscadet Sèvre et Maine. About the Winery: Domaine de la Combe (formerly Domaine les Grands Presbytères) in the village of Saint-Fiâcre, is nestled in the cradle of the Muscadet appellation between the two rivers of Sèvre and Maine. The slopes of these river valleys give the vines unique exposure. After centuries of erosion they grow on a terroir of schist, gneiss and mineral rich orthogneiss, a soil composition that means Saint-Fiâcre is considered one of the best sites for Muscadet Sèvre et Maine. Wines are made from vines of different ages. The oldest were planted in 1950s - a rarity in an area where most are dug up after 40 years - whilst the most recent plantings date from 2016. Not only are new vines being planted when necessary, but the planting density is being increased from 7,000 to 7,700 vines per hectare to force the roots deeper into the rocky soils. After working in vineyards across the world, Pierre-Henri Gadais returned to his family's domaine in 2016 to take over from his father, Christophe, who had taken it over from the previous owner - Nelly Marzelleau - in 2009. Passionate about the expression of terroir and protecting the environment, Pierre-Henri is in the process of converting the vineyard to fully organic viticulture, aiming for full certification by 2021. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9d5e3530-0a30-44e1-a76b-37e0c197b698/Presquille+Chardonnay+%281%29.jpg Underground Wine Society: September - Presqu’ile 2018 Santa Maria Valley Chardonnay Grapes: 100% Chardonnay Region: Santa Maria Valley, California Food Pairing: Lobster Pasta Wine Notes: The 2018 Santa Maria Valley Chardonnay displays the complexity and poise we have come to expect from the deep, sandy soils of western Santa Maria Valley. We employ traditional, natural techniques - native yeast fermentation, native malolactic conversion and sur lie aging. Practices which elevate and enhance the distinctive character of this region, accenting its fine balance between richness and vivacity. 11 months in oak (25% neutral French oak/75% Austrian fudera) and 6 months in stainless steel. About the Winery: Four generations of our family have been farming land in Arkansas and Louisiana for nearly a century. A love of the land, combined with a shared reverence for great wine and a desire to create something meaningful and enduring, led us to establish Presqu'ile. In 2007, we undertook extensive research to find the best land possible suited to growing Pinot Noir. The adventure spanned from Oregon to the Russian River and ultimately landed in the Santa Maria Valley, where we acquired 200 acres of land to establish what is now Presqu’ile Winery. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/37c7602d-62db-41d9-ab3a-910a51b72a40/Venica+Friulano.jpg Underground Wine Society: September - Venica Ronco Delle Cime Grapes: 100% Friulano del Collio Region: Friuli, Italy Food Pairing: Very versatile: cured raw ham, cow’s and goat’s milk cheeses, fried eggs with grated truffle. Tagliolini with tomato and swordfish. Risotto with porcini mushrooms and a generous sprinkling of parsley. Wine Notes: Grapes harvested by hand and destemmed between 9 and 27 September 2021. The grapes are then macerated for 18/24 hours at a temperature of 11°/12° C in special containers, protected from oxygen with innovative systems by recycling their own fermentation carbon dioxide, in order to reduce the intake of antioxidants. The must ferments and matures on the lees for 6 months partly in large 20/27 HL wooden barrels and partly in steel containers.The grapes are then macerated for 18/24 hours at a temperature of 11°/12° C in special containers, protected from oxygen with innovative systems by recycling their own fermentation carbon dioxide, in order to reduce the intake of antioxidants. The must ferments and matures on the lees for 6 months partly in large 20/27 HL wooden barrels and partly in steel containers. The wine is then blended and bottled at full moons between March and June 2022. About the Winery: From 1930 to today, through a series of harmonious generational changes, more than 90 years of passion, sacrifice and success have elapsed, in a synergistic relationship between the fascinating Collio and the constant love of the land, the vineyards and their grapes. Venica&Venica is a family enterprise with 40 hectares of vineyards all located in a D.O.C. production area called the COLLIO. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/394dad74-71d8-46e2-a5bd-4f05f2ac1ddf/Courbissac+Minervois+Rose.jpg Underground Wine Society: September - DOMAINE DE COURBISSAC Les Traverses Rosé Grapes: Grenache, Mourvèdre, Syrah Region: Minervois, France Food Pairing: Tomato Basil Pasta Wine Notes: A hint of honey with balanced acidity and a bright finish. About the Winery: At 250–350 meters above sea level, Domaine de Courbissac benefits from its location near La Montagne Noire, the southern edge of the Massif Central and the terminus of the Cévennes. At the far western border of the Languedoc, Minervois has a semi-continental climate, especially as you approach the northern boundary of the appellation. While the growing season is warm and dry – as the wide, rocky and parched local river beds can attest – winter brings plenty of precipitation to recharge the soils and sustain the vines through the growing season. Daytime temperature in summer are moderated by the influence of the mountains allowing the grapes to reach ripeness in sync with their physiological maturity.. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f1b5599-3f80-4b7e-b9f9-dda710368e57/Casal+de+Ventozela+Contatto.jpg Underground Wine Society: September - Casal de Ventozela “Contatto” Grapes: Avesso Region: Vinho Verde Food Pairing: light pasta and rice dishes, especially with seafood Wine Notes: The aromas are lightly honeyed, offering notes of almond and yellow peaches steeped in sherry. Fully dry, the wine has an astringent catch at that back — from the skin contact, naturally — and savory, faintly fruity flavors suggesting dried apricots and salt. The acidity is modest, but the wine has nice structure. About the Winery: Casal de Ventozela consists of 45 ha of sustainably farmed vineyards in the heart of the Vinho Verde region. The vines are located in 2 sub-Vale do Ave and Vale do Covado. The estate is a family run business, with a strong focus on the environment and a genuine passion for wine and nature. Ventozela has a noble history dating back to 1874. A century later, it was acquired by the current director of the company, Jose Ferrera Cortinhas, who was responsible for resurrecting the estate following the April 25 revolution in 1974. The winery first started selling its grapes and in 2008, its first wines were bottled. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/00ce9aba-46ed-4712-a79d-e63d071f20b8/Rosseau+Freres+Touraine+Noble+Joue+SQ.jpg Underground Wine Society: September - Rousseau Frères Touraine Noble Joué Grapes: 40% Pinot Meunier, 30% Pinot Gris, 30% Pinot Noir Region: Loire Valley, France Food Pairing: It can be matched with fish in sauce, white meat, couscous, exotic dishes and grill too Wine Notes: Immediately pressed, the grapes give a grey wine, called “Partridge eye pink”. Wine has been made in bio-control without addition of sulfur. Alcoholic fermentation for 3 weeks. Maturing on fine lees for 4 months. About the Winery: Located in Touraine, in Esvres between the Cher and Indre river, Bernard and Michel Rousseau cultivate 19 ha of grapevine, mostly in the appellation Touraine Noble Joue. Winegrowers for 4 generations and attached to our wine growing region, we cultivate our vineyard on the integrated agriculture principle. Grapevines are planted with grass to preserve the biologocal life of the soil, the grape processings are low-dose and in biocontrol in order to maintain the ecological balance. We associate tradition, modernity and creativity in the respect of our wine growing region to elaborate our wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dfc2864f-7524-4eb8-9015-7d93595d895a/Mingaco+Moscatel+de+Alexandria.jpg Underground Wine Society: September - Mingaco Grapes: 100% Moscatel of Alexandria Region: Itata, Chile Food Pairing: Spicy Foods, Potatoes, Mexican Food Wine Notes: The grapes were harvested by hand and destemmed, then fermented outside under an oak tree in an open-top fiberglass tank without temperature control. Maceration on the skins for 12 days: the duration of fermentation. After fermentation completed, the wine was pressed into 6-year-old American oak barrels in their adobe cellar to rest on its lees for 11 months. Bottled without fining or filtering. About the Winery: Daniela De Pablo, Pablo Pedreros, and their children Luan and Mayra are the family behind Mingaco, a regenerative farm and winery in the village of Checura along the Itata river. They work with old vines of Moscatel (Muscat of Alexandria, to be specific], Cinsault, and País, some of the traditional varieties that have been present in Itata for many hundreds of years. These vines, planted 30-years- ago by Pablo, his father and his grandfather, were farmed traditionally until the 80s and 90s, when conventional (read, industrial) agriculture arrived in the Itata Valley. After watching the health of the vines decline, Pablo decided to move towards organic farming methods in 2010, and eventually moved further towards polyculture, regenerative agriculture and, in 2017, biodynamic treatments. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d41942b1-d532-44e0-b690-762d5fafc552/Spartico.jpg Underground Wine Society: September - Bodegas Iranzo “Spartico” Grapes: 85% Tempranillo, 15% Cabernet Sauvignon Region: Valencia, Spain Food Pairing: Grilled meats, charred ribs, lamb, Basque meat or egg pintxos, wood-fired salami pizza, Spanish chorizo charcuterie with aged sheep milk Manchego, and tangy goat cheese. Wine Notes: All of the production is obtained from the Estate FINCA CAÑADA HONDA. The production area includes lime soils which are ideal for obtaining colorful wines. Also the sand textures of these lime soils benefit the ripening of the grapes. The vineyard is situated 800 – 850 meters above sea level with an N / SE orientation resulting in maximum sunlight exposure. The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process. All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions. About the Winery: Since 1994, Bodegas Iranzo has exclusively produced Spanish organic wines, making it one of the oldest-established vineyards in Spain to apply this European organic regulation. Located in the Utiel-Requena DO region near Valencia, Bodegas Iranzo produces the Oldest Estate Bottled Wines in Spain, with the first recorded written evidence of the vineyard estate Cañada Honda, owned by the Iranzo Perez–Duque family dating back to 1335 as granted by King Pedro I of Castilla. Traditional artisan organic wine making craft passed on for family generations combined with organic agriculture on lime-crusted sandy soils within a National Reserve Park = superb Spanish organic wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8273e6a4-fac1-4717-b973-170158ad9f31/Caruso+e+Mini+%E2%80%9CTerre+de+Giumara%E2%80%9D.jpg Underground Wine Society: September - Caruso e Mini “Terre de Giumara” Grapes: Frappato, Nerello Mascalese Region: Sicily, Italy Food Pairing: Can perfectly matched both fish and meat; can also be paired to medium-aged cheeses. Wine Notes: Carefully picked up by hand. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25°C for 15-20 days. Malolactic fermentation in stainless steel tanks. 30% in barrique of 225 litres for 4 months. The rest in stainless steel tanks for 8 months. About the Winery: Located on Sicily’s western-most coast near the town of Marsala, Caruso & Minini boasts a history that harks back to the late 1800’s when Antonio Caruso bought the company to grow grapes for the nearby Marsala factories. The company was passed through subsequent generations until Nino Caruso finally decided to begin making and bottling his own wine in the mid 1900’s. In 2004, Stefano Caruso joined forces with Mario Minini of Lombardy to launch the present-day winery, producing wines from indigenous Sicilian varietals such as Catarratto, Nero d’Avola, Frappato, Inzolia, and Nerello Mascalese. Today, Stefano’s daughter Giovanna works closely with her father to head up this historic winery. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3e5c0c05-81e2-4f23-8623-4123823b20bd/Casa+Castillo.jpg Underground Wine Society: September - Casa Castillo Vino de Finca Grapes: 75% Monastrell, 25% Garnacha Region: Jumilla, Spain Food Pairing: Pairs well with just about any hearty and meaty dish, from hamburgers and pizza to short ribs, veal, pork, lamb, sausage, game and other meats, especially grilled meats. Wine Notes: Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation. Fermentations are in stainless steel tanks, concrete vats, or stone lagars. Pigeage is done by foot, and whole clusters are increasingly used – up to 50% in the Pie Franco. Aging follows in concrete, foudre, and 500L French oak demi-muids. Hand harvested, partially destemmed, natural yeast fermentation in concrete vats About the Winery: José Maria is a third-generation owner and operator of Casa Castillo, a farm that began as a rosemary plantation but one that has evolved into the preeminent estate in the DO of Jumilla. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines and almond orchards. When José Maria’s grandfather purchased Casa Castillo in 1941, there was already a winery, cellar, and some scattered vineyards on the property dating to the 1870s, established by French refugees fleeing the plight of phylloxera in their native land. In 1985 José and his father began to replant the vineyards and expand them with the goal of making wine on the property. In 1991 they bottled their first commercial vintage. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7f3fb94c-de4a-4353-ac5d-7a6fff59ac34/Delinquente+Hell+Field+Blend.jpg Underground Wine Society: September - Deliquente Hell Grapes: 35% Montepulciano, 35% Sangiovese, 15% Touriga Nacional & 15% Preito Picudio Region: Riverland, Austrailia Food Pairing: Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons. Wine Notes: Picked early and treated simply, the fruit was handpicked and destemmed into one tonne open fermenters. Gentle hand plunging, post primary ferment the wine was pressed off to old oak for malo and maturation for about 8 months. Racked, and a touch of SO2 added, we then blended just prior to bottling. This wine is very much in a natty style red vibe – but with more depth, savouriness and interest. The Montepulciano brings rustic red fruit and the meaty tannin and backbone, while the Portuguese varieties elevate the aromatics with a lovely floral lift and acidity that keeps everything playful. About the Winery: Delinquente makes small batch, minimal intervention wines from Southern Italian grape varieties grown in the Riverland, South Australia. We were born and raised in the Riverland, surrounded by vineyards and the mighty Murray River. Delinquente is our attempt at making the best wine we can from the place we grew up. Organically grown, minimal intervention, honest, hand-made wines that not only are great fun to drink, but represent the sun, the red dirt and uniquely Australian terroir of the Riverland. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/722595b2-aae3-465f-8fea-50dc6a9a46e3/Inkarri+Red+Blend.jpeg Underground Wine Society: September - Inkarri Red Blend Grapes: 43% Tannat, 35% Cabernet Franc, 22% Malbec Region: Mendoza, Argentina Food Pairing: Grilled meats and game, mature cheese. Wine Notes: Vinification process is very respectful to the grapes. Traditional maceration. Cold soaking is performed until the natural fermentation starts. Excraction process is very gentle, lasts about 15 days. Temperatures are controlled between 78-86ºF. Aged in a 35hl French oak barrels for 12 months About the Winery: The Inkarri brand is produced by Proviva Winery, based in the heart of Mendoza, Argentina. Proviva embodies the quest for a wine identity that is both original and authentic. Their estate-grown wines are produced exclusively from organic and Biodynamic vineyards located in the best terroirs of Mendoza. The resulting varietal wines are the purest expression of the region’s outstanding calcareous soils. Organic and Biodynamic agriculture guarantee a viticulture with no inputs, where vines authentically express the character of place. Inkarri wines are produced from the organic and Biodynamic vineyards in the small village of Agrelo, Lujan de Cuyo, “the home of Malbec.” Agrelo’s terroir is considered to be some of the best in Mendoza for the production of complex red wines made from Malbec. Based in the western foothills of the Andes mountains, the wine-producing zone of Agrelo slopes upward from the town, with slopes reaching more than 3,000 Feet (1000m) above sea level. The region has a dry, desert-like climate, situated in the rain shadow of the Andes. Warm, sunny days are followed by much cooler nights due to cold winds that flow from the snow-capped Andes. This desirable diurnal shift of temperatures extends the ripening period and produces wines with balanced acidity and complex flavor profiles. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e3f36607-46d2-45ef-a6d8-ccb50554eabd/Le+Morette+Bardolino.jpg Underground Wine Society: September - Le Morette Bardolino Classico Grapes: Corvina 65%, Rondinella 30% and Molinara 5% Region: Bardolino, Italy Food Pairing: Bardolino is, by its very nature, a fine wine for the entire meal that brings out the best character of braised and roasted meats, as well as grilled beef or wild boar. Recommended serving temperature of 16° C. Uncork bottle immediately before serving. Wine Notes: Bardolino Classico’s pale ruby color captures attention and then its harmonious and captivating aromas and lingering flavours deliver a wine that is as memorable as it is enjoyable. Well Balanced flavours are dry and spicy with a slightly bitter finish. In stainless steel tanks, under controlled temperature at 26°C, with an 8 day maceration with skin contact. About the Winery:The Morette – Valerio Zenato farm today is one of the most dynamic areas of production of Lugana DOC. Its headquarters are in San Benedetto di Lugana, in the thin belt that divides the southern bank of Lake Garda and the Frassino Lake, which is an important naturalistic site and natural reserve. The farm is developed over 30 hectares of vineyards divided in three estates, two in San Benedetto di Lugana and one near the Sirmione Palace, in the agricultural area nearest to Lake Garda. Here there are the toughest plots of land, that sometimes force grapevines to limit conditions, particularly for water supplies. Nevertheless this is the zone of “first territorial cru”, the one where white wines of greater structure are produced and which are characterized by a strong minerality. Our company philosophy is based on the solid bond with the territory the balance of which is guaranteed particularly by the use of organic amendments and substances of natural origin. Each phase of production, from the grapevine up to harvest and winemaking, is followed personally and with care by the family, as a guarantee of a production with a strong personality. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/255a7479-b539-4061-b1c1-273f79006809/Montesecano+Refugio+PN.jpg Underground Wine Society: September - Montsecano Refugio 2020 Grapes: Pinot Noir Region: Las Dichas, Casablanca Food Pairing: Medium Rare Steak with Black Cherry Reduction Wine Notes: This 100% bio-dynamic hand harvested, single vineyard Pinot Noir is fermented in concrete egg. The wine shows bright raspberry, strawberry jam, with rose petals, violets, and a light component of baking bread. The wine is extremely vibrant with a light, glassy, soft , and smooth mid-palate. The light tannin cradles the wine and lends itself to the refreshing acidity with a long, jam influenced finish. About the Winery: Bodega Montsecano vinifies the grapes it grows in different plots of the Casablanca Valley. Respect for the soil, for its biodiversity, for its people and for the love of what has identity gave rise to this project, which united the passions of an Alsatian vigneron (André Ostertag), a lover of Neruda poetry, and a photographer of Casablanca origins based in Paris for two decades (Julio Donoso). Both came together to interpret this symphony where the instrument is Pinot Noir and the score is the dry coastal terroir of Las Dichas in Casablanca. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4b406627-f612-4598-91ce-ed38924ad53b/Farini+Ripasso.jpeg Underground Wine Society: September - Valpolicella Ripasso Classico Superiore DOC Grapes: 70% Corvina, 15% Corvinone, 10% Rondinella, 5% Molinara Region: San Pietro in Cariano and Sant'Ambrogio di Valpolicella Food Pairing: Roasted Meats and Cheese Wine Notes: Location of the vineyards: San Pietro in Cariano, Masua/Montecorna. Drying: The grapes dry for around 20 days in order to keep the fruit fresh but more concentrated. Vinification: Pressing and destemming immediately after harvesting. Fermentation with a good maceration and at least two pump-overs per day, racking and cleaning. The re-fermentation on the marc of Amarone in January gives the wine deeper color, structure and alcohol. Aging: 50% in Slavonian oak barrels of 20 and 50 Hl, 50% in barriques, followed by refinement in bottle. About the Winery: Tradition, commitment and time-honored relationships, forged over almost two centuries of craftsmanship, are the pillars of success at Farina Wines. Located in the heart of Valpolicella Classica, the original historic region of Amarone and Ripasso winemaking in the Veneto, Farina is owned by Claudio and Elena Farina, two cousins who represent the third generation of this winemaking family, with the guidance of Sandro, Claudio's father. The Farina winery is located in San Pietro in Cariano the heart of Valpolicella Classica, the historical, original Valpolicella. Valpolicella Classica is made up of 5 villages: San Pietro in Cariano, Sant'Ambrogio, Fumane, Negrar and Marano. The wines are made from grapes grown on 45 hectares of selected vineyards of Valpolicella Classica, 10 of which belong to the Farina family and 35 that belong to historic, trusted "contributors" who have worked with Farina for many years and are dedicated to growing only the best quality grapes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b5390c17-8e89-4d41-a12b-eb5852e1bdc0/Harvey+%26+Harriet+SQ.jpeg Underground Wine Society: September - My Favorite Neighbor Harvey & Harriet Grapes: Bordeaux Varietals Region: Paso Robles, California Food Pairing: Great for leaner meats like pork loin, skirt steak, and venison. Wine Notes: Harvey and Harriet is the Bordeaux blend created by Eric Jensen of Booker Vineyard, in an attempt to make a wine that his parents would love and could afford. It is a wine that’s made by hard work, the best vineyard sites, the best barrels, the best team and of course no additives or concentrates. A world class wine for everyone who appreciates high quality without the high price tag. About the Winery: Eric Jensen of Booker Vineyard and My Favorite Neighbor created this wine in honor of his parents. In a world of overpriced Cabernet blends, Eric’s hardworking, honest, salt-of-the-earth parents would have never been able to drink a decent wine. We believe that every wine-lover needs a case of this in their fridge! This wine is meant to be your every-day drinker. It is perfect to open on a Tuesday night with take-out food, bring over to your neighbor's house to share at a summer potluck, or open a bottle (guilt-free) to enjoy just one glass while cooking dinner for your family. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/385aa875-64d9-4f99-9581-0fd86183eb47/Passionate+Wines+Montesco+Rosso.jpg Underground Wine Society: September - Passionate Wines Montesco Parral Grapes: 40% Malbec, 35% Cabernet Sauvignon, 25% Bonarda Region: Uco Valley, Argentina Food Pairing: Great match for steak, pork, and lamb, as well as fattier fish like salmon and poultry with dark meat. Game meat—like bison, ostrich, and venison—are also a safe bet. In addition to meat pairings, consider foods with richer sauces or more vibrant flavors. Wine Notes: Fermented in Concrete Tanks with a 15 day post ferment maceration. 12 Months Ageing in used French Oak Barrels. About the Winery: Passionate Wines is the brainchild of Matias Michelini. He is the winemaker, agronomist, and Grand Poobah of his winery named Passionate Wines. Matias strives to make experimental wines that express terroir. These wines are low production and are drawn from multiple inspirations, regions, and styles. The Via Revolucionaria wines are single vineyard, unconventional wines, fermented with native yeast. He produces a skin macerated Torrontes “Brutal”, an unfiltered Semillon “Hulk”, and a carbonic macerated and fermented Bonarda “Pura”. The Montesco wines are small production wines that focus on place and varietals. Matias continues to experiment with other cuvees with the mantra of producing aeither atypical varietals or classic varietals in non-traditional methods. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a3ea484f-177a-490d-b66e-e6dfe21a4a62/Foti+Bianco+VignadiMilo.jpg Underground Wine Society: September - SALVO FOTI-I VIGNERI ETNA BIANCO SUPERIORE "VIGNADIMILO" Grapes: 100% Carricante Region: Sicily, Italy Food Pairing: It pairs well with Fish and Seafood, white Meat, Grilled Vegetables, and soft Goat Cheese. Wine Notes: The 100% Carricante vine of this small parcel is the fruit of one particular mass wine selection made by salvo foti in over 20 years of activity. The vineyard was planted in part with the ancient Etnean technique of the “Mallet cuttings: or“ Magliuoli ”: direct production, without grafting on American vine ( ungrafted ). Vineyard cultivation is done by hand using natural products. Biotechnologies are not used in winemaking. Transfer and bottling are carried out according to the phases of the moon. VignadiMilo (The Vineyard of Milo) About the Winery: The Vigneri are all men and women who are originally from Mt. Etna, and many have been working with us for more than 25 years. Knowledge, this direct personal relationship – without intermediaries between us – is fundamental. Started by Salvo Foti, who was born in Catania in 1962. In 1981, he started his oenological career as a consultant for renown Sicilian producers in Agrigento, Ragusa and Trapani. However, his current work is defined by Mt. Etna, where he participated in the birth of winemaking companies that today are leaders in this area.The goal is to make “Human Wines”, carrying winemaking with respect for Humankind and the Environment. The winery is an old Palmento. On Mt. Etna, the Palmento had been used for winemaking for hundreds of years, until up to 30 years ago. “The Palmento is for Etna wines what the amphora for Georgian wines”. A true wine from Mt. Etna must first and foremost be produced in the Palmento. The Palmento does not need electricity or other external energy to work, only the natural force of gravity, human strength and our ingenuity. In the cellar to produce our wines we absolutely DO NOT use plastic containers or plastic resins or plastic fibres. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9059abda-6317-45ce-8aa0-3e27843b1d57/La+Torre+Rosso+di+Montalcino.jpg Underground Wine Society: September - La Torre Rosso di Montalcino Grapes: Sangiovese Grosso Region: Montalcino, Italy Food Pairing: Angel Hair Bolonese with Harvest Vegetables Wine Notes: This wine’s fruit is incredibly pure on the palate, and there is no mistaking the Sangiovese for something else. It is medium bodied and ethereal, not flashy or plumped up with Merlot.The tannins are youthful but pleasant. While perhaps not as seriously structured as the Brunello, the Rosso di Montalcino is delightful in its youth. It may also benefit from a few years of aging. About the Winery:Azienda Agricola La Torre is located near Sant'Angelo in Colle, in the southern part of the Montalcino municipality. The first La Torre Brunello di Montalcino was the 1982 Brunello, which appeared on the market in 1987, eleven years after the estate was purchased. The estate is 36 hectares in size, 5.6 hectares of which is planted as vineyards. The winery produces Brunello di Montalcino, Rosso di Montalcino, Ampelio, Rosso Toscano and, in outstanding years, Brunello Riserva. The winery operates on a traditional basis, although its practices respond to developments in know-how and environmental protection. Tradition is never forgotten, and recently-abandoned procedures and practices are given due consideration alongside innovations provided by scientific research. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/13855c1d-31ad-495c-8e61-9e94b94630a0/Farina+Amarone.jpg Underground Wine Society: September - Farina Amarone della Valpolicella Classico DOCG Grapes: 50% Corvina, 20% Corvinone, 20% Rondinella, 10% Molinara, Oseleta and Turchetta Region: San Pietro in Cariano, Italy Food Pairing: Excellent paired with game, roasted meats and aged cheeses. Wine Notes:Ruby red colour with garnet tinges. Ethereal, spicy, with hints of cherry, sour cherry, raspberry, currants, cocoa and balsamic notes. In the mouth the wine is warm, full, of great structure, fine and balanced. About the Winery:Our wines are the result of 45 hectares of selected Valpolicella Classica vineyards. Ten owned and 35 owned by historical suppliers, whom we have always considered our absolute "accomplices' ' in the production of our wines. Vineyards that we follow with respect and spasmodic attention, because we are convinced that it is precisely the attention to detail that allows for higher quality and, in particular, that enhances an extraordinary grape such as Corvina. There are two historic vineyards, a veritable crus of Valpolicella. The Montefante vineyard (300 m asl), with its tuffaceous, clayey and calcareous soil and the excellent hilly exposure, represents an ideal habitat for the Corvina destined to our Amarone Montefante reserve. The other cru is the Montecorna vineyard, located on Mount Masua, characterized by an extraordinary calcareous soil. ‘ https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cfb2f33b-cc96-4fb2-a975-717c6c09f9ae/Radio-Coteau+La+Neblina.jpg Underground Wine Society: September - Radio-Coteau La Neblina Grapes: Pinot Noir Region: Western Sonoma County, California Food Pairing: Dark Chocolate Wine Notes:The 2020 La Neblina entices with exuberant red fruit aromatics that burst forth from the glass. Bright Bing cherry, ripe pomegranate, and dried cranberry playfully greet the nose, followed closely by fragrant crushed rose petal. The fruit lingers effortlessly on the palate as a gentle earthy undertone is gracefully revealed. Vibrant acidity and polished tannins further highlight a coastal Pinot Noir that is charmingly approachable and quite difficult to resist. About the Winery: “The best fertilizer is the farmer’s shadow,” is an old farming adage meaning there’s no substitute for a farmer’s own daily involvement in cultivating the land. A practice we take to heart, we employ a holistic farming platform that envisions the farm as a self-sustaining organism where the whole is greater than the sum of its parts. Going beyond the vine, we embrace a diverse agrarian platform, utilizing both organic and Biodynamic farming practices to build the health of the soil and the surrounding ecosystem. In acknowledgment of our ongoing commitment to regenerative agriculture, the estate vineyard and farm has been Demeter Certified Biodynamic since 2018. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2788a25c-5169-4c2c-9eda-b4751c86f3bf/Grosjean+Fumin.jpg Underground Wine Society: September - Grosjean Fumin Vigne Merletta Grapes: 100% Fumin Region: DOC Valle d'Aosta, Italy Food Pairing: It is based paired with medium and long aged cheese like toma and fontina, fondue, game, salami, and soups. Wine Notes: Fermentation: After total destemming and a 1-2 day cold soak, wine ferments spontaneously in 42-hl tronconic wood vats. Cuvaison lasts 30-40 days since 2014 (15 days prior to 2014). Pressing: Pneumatic pressing. Time on Lees: Wine remains on fine lees until assemblage prior to bottling. Malolactic Fermentation: Spontaneous, in vats following alcoholic fermentation. Élevage: 12-15 months in tronconic oak foudres/botti and Barriques. Press Wine: Blended after malolactic. Fining and Filtration: Unfined and cartridge filtered. Sulfur: Applied during vinification, after About the Winery: The Grosjean family traces its roots back to the village of Fornet in the high mountain passes known as the Valgrisenche, where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in wine production. The estate has now grown to encompass 7 ha of vineyards, spread between Quart and Saint Christophe. The domaine's holdings include numerous “cru” vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe, which have long been noted as some of the valley's best sites. We invite you to join us in exploring the viticultural bounty of this often overlooked valley, faithfully shepherded by the Grosjeans from soil to glass. https://www.fermentedatl.com/shades-of-chard daily 0.75 2023-10-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ad04c6d-f834-492f-9102-b0784171955e/flight+graphics+%285%29.png Give Chard a Chance - Give Chard a Chance Chardonnay is a grape of many different personalities. Depending on where it’s grown and how it’s produced, Chardonnay can range from crisp and fruity, to oaky and buttery. We have a line up that shows off this range. We present two unoaked chardonnays and two oaked. Enjoy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b8082bc4-c572-45da-b3ca-283b8dd73cbc/IMG_6038.jpg Give Chard a Chance - Knock on Wood Grapes : 100% Chardonnay Place : Yamhill-Carlton, Oregon - United States Process: All stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish. Family : Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. André Hueston Mack decided to leave his “desk job” to pursue his passion for wine. While working as a sommelier in San Antonio. While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs. This recognition propelled him into the opportunity to work as a sommelier at Thomas Keller’s world-renowned The French Laundry in Yountville, California. Mack went on to accept the position of Head Sommelier at Keller’s equally famed Per Se in New York City, where he managed a 1800 selection award-winning wine list and consulted with Chef Keller on menu and pairing development regularly. Throughout his career Mack has forged unique relationships with luminary growers and winemakers from around the planet. It is with this prestigious group that Mack currently creates his wines. Bottle: $25 | Glass: $11 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/29fee833-83b5-4190-a66c-04f10a024216/IMG_6036.jpg Give Chard a Chance - House of Brown Grapes : 95% Chardonnay, 5% Vermentino Place : Lodi, California - United States Process : Sustainable farming and Hand harvested, Fermented in stainless steel tanks and new French oak barrels. Aged for 3 months in tank (70%) and new french oak barrels (30%). Family : The label is the picture of inclusivity. ‘House of Brown’ is a second label offspring of Brown Estate, Napa Valley’s first Black-owned estate winery. As our brand has attracted a terrifically diverse consumer base over the last 25+ years, a vibrant community and dynamic culture have coalesced in our ecosystem. HOUSE OF BROWN, created to expand access to the Brown wine experience, is an homage to our Come one, come all (come correct!) ethos. Easy drinking anytime-anywhere wines, always in season. Produced by women of color, certified sustainable, vegan-friendly. House of Brown is a Black-owned and women-led business. Bottle: $21 | Glass: $9 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/20bd7915-fd4c-4a65-a98f-ded5cacd6cc0/IMG_6035.jpg Give Chard a Chance - Division “Un” Grapes : 100% Chardonnay Place : Willamette Valley, Oregon - United States Process : Our Chardonnay “Un” is a cuvée of exceptional organic and biodynamic Chardonnay sites in the Willamette Valley. A mix of younger vines and long-term “estate-like” vines gives a truly cross-AVA look into Willamette Valley Chardonnay. Chardonnay is an excellent conductor of “terroir” and notoriously amplifies winemaking decisions. The key, for us, is to find balance in ripeness and fermenting temperatures to allow the wine to truly channel the vintage and site. We like to vary the ripeness levels to coax different profiles from each of our sites and we are very careful with the barrels we choose to let them help structure and season the wine, but not dominate the character of the Chardonnay sites. Family: Our Chardonnay “Un” is a cuvée of exceptional organic and biodynamic Chardonnay sites in the Willamette Valley. A mix of younger vines and long-term “estate-like” vines gives a truly cross-AVA look into Willamette Valley Chardonnay. Chardonnay is an excellent conductor of “terroir” and notoriously amplifies winemaking decisions. The key, for us, is to find balance in ripeness and fermenting temperatures to allow the wine to truly channel the vintage and site. We like to vary the ripeness levels to coax different profiles from each of our sites and we are very careful with the barrels we choose to let them help structure and season the wine, but not dominate the character of the Chardonnay sites. The aromatic profile bursts out of the glass with a bit of flinty reduction that carries over to exotic spiced stone fruits. The palate features dense saline-coated stone fruits and a very long finish. This wine is excellent out of the gate and we look forward to tasting the evolution in the months and years to come. Bottle: $35 | Glass: $15 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/043b3764-c68c-4731-a250-baec6ab2bbcf/IMG_6039.jpg Give Chard a Chance - Mount Eden “Wolff Vineyard” Grapes : 100% Chardonnay Place : Santa Maria Valley, California Process : Jean-Pierre Wolff farms 55 acres of Chardonnay vines in the bucolic Edna Valley, outside the town of San Luis Obispo. Originally planted in 1976 by Edna Valley wine pioneer Andy Macgregor (Wolff purchased the property from Macgregor in 1999), the vineyard is the oldest in the Edna Valley. Mount Eden has made Chardonnay from this vineyard since 1985. These mature vines typically yield two to four tons per acre. After harvest, the fruit is trucked to our winery in the Santa Cruz Mountains. It is pressed without crushing and entirely barrel-fermented in a mix of new, two and three-year-old French Burgundy barrels. Undergoing full malolactic fermentation, the wine is aged eight months in barrel until bottling. Family : Mount Eden Vineyards is a small historic wine estate perched at 2000 feet overlooking Silicon Valley in the Santa Cruz Mountain Appellation, about 50 miles south of San Francisco. Founded in 1945, it is recognized as one of the original “boutique” California winery properties, focusing on small lots of Pinot Noir, Chardonnay and Cabernet Sauvignon. Mount Eden’s lineage of estate bottled Chardonnay and Pinot Noir is the longest in California. Planted in austere, infertile Franciscan shale on a cool, exposed mountaintop, these low-yielding estate vineyards have consistently produced world-class wines for over a half-century. In 2007 Mount Eden acquired an additional 55 acre wine estate in the Saratoga foothills, which was christened Domaine Eden. Since 1981 Jeffrey Patterson has guided the winemaking and grape growing at Mount Eden. His emphasis is on wine growing rather than winemaking; and an obsession with gentleness and naturalness in the handling of the grapes and wines is his ongoing passion. Bottle: $33 | Glass: $14 Read More https://www.fermentedatl.com/nwf2022 daily 0.75 2022-10-15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/699d9557-a384-4f21-8ba5-bdb4ac9342da/Copy+of+Furlani+Macerato.jpg Natural Wine Fest 2022 - Furlani “Macerato” 100% Pinot Grigio 10 days skin contact with spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in bottle during Spring. Minimal added sulfur (if needed) and no disgorgement. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7e14d80f-dc01-484f-8fb7-be513e19750d/I+Forestieri+Girotondo+Toscano+Rosso.jpg Natural Wine Fest 2022 - I Forestieri “Girotondo” “It is our daring tour in pursuit of the grapes with greater acidity and freshness. Mainly Sangiovese, it comes from co-fermentation with a small amount of white grapes. Short macerations and aging in concrete. A wine without unnecessary frills from this mountain Maremma.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2da24b49-338c-4fb5-a075-584af3cf52ff/Rabasco+Cancellino+Bianco.jpg Natural Wine Fest 2022 - Rabasco “Cancellino Bianco” Trebbiano d’Abruzzo picked at the first-pass of harvest. Overnight skind maceration, spontaneous fermentation. Aged in stainless steel. Zero added sulfur and no filtering or fining. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ad5f609b-5443-4976-9d2a-0c7e26238bfb/Sassara+Esotico+SQ.jpg Natural Wine Fest 2022 - Sassara “Esotico” Is it red? Is it pink? Is it orange? Who cares?! 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), all from old vines. Hand harvested and spontaneously co-fermented with 10 days of skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f9abbba9-79a5-4d9f-af3c-291002b63c87/Rabasco+Lu+Cuntaden+Rosso.jpg Natural Wine Fest 2022 - Rabasco “La Cuntaden” 100% Montepulciano d’Abruzzo from San Desiderio vineyard (lower elevation and closer proximity to the Adriatic results in richer, riper fruit). Spontaneous fermentation without temperature control. Aged in tank. No filtering or fining. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8aead2e6-4c79-44e0-b0f3-8232b04ba358/Vendage+Nocturne.jpg Natural Wine Fest 2022 - Dom. de la Combe “Vendage Nocturne” The Melon de Bourgogne grapes were harvested on the night of September 8th and crushed upon arrival in the cellar. After a short 12-hour maceration on the skins the grapes are pressed and transferred to stainless-steel tanks for fermentation. Spontaneous fermentation using only the naturally occurring indigenous yeasts. A low dose of sulphur is added at the end of alcoholic fermentation. The wine does not undergo malolactic fermentation. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/19ce9517-72a7-49c9-a805-ea0532ce00a9/Benastra+La+Petite+Soeur.jpg Natural Wine Fest 2022 - Benastra “La Petite Sœur” Rouge 40% Lledoner Pelut, 20% Carignan Noir, 20% Syrah, 20% Grenache Noir. Blend of whole cluster and whole berry fermentation in stainless steel, except for the Carignan which is fermented 100% whole cluster in concrete tanks. Only naturally occurring indigenous yeasts are used in the fermentation. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7436c08b-e5aa-44ff-b838-62ef20e50ce8/Domaine+La+Bancale+Chair+Blanches+Marnes+Noires.jpg Natural Wine Fest 2022 - La Bancale “Chair Blanche Marnes Noires” The grapes (50% Grenache Gris, 50% Macabeu) were harvested on the mornings of August 30th and September 1st and direct pressed upon arrival in the cellar. The juice undergoes one-night of cold settling in stainless-steel tanks, then is racked off the heavy lees. Alcoholic fermentation begins naturally using only indigenous yeasts. Fermentation lasted 14 days for the vat containing the juice from the August 30th harvest (70-year-old Grenache Gris & a portion of the young vine Grenache Gris), and 12 days for the vat containing the juice from the September 1st harvest (12-year-old Grenache Gris & 42-year-old Macabeu). No stirring of the fine lees and both vats completed malolactic fermentation. Both vats were racked off the lees on September 19th and a small dose of sulfur added. The two vats were blended on September 22nd in a 30hl stainless-steel tank. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/79f4245b-746d-4c30-ad2a-655f9d6869bb/Le+Mas+de+Mon+Pere+Tu+M+Interesses.jpg Natural Wine Fest 2022 - Le Mas de Mon Père “Tu M’Intéresses” The grapes (60% Merlot, 22% Cabernet Franc, 8% Malbec, 8% Grenache Noir, 2% Cinsault) are hand harvested, and each variety is fermented separately in stainless-steel tanks. For the Cabernet Franc, Malbec, Grenache Noir, and Cinsualt the grapes are whole cluster fermented for 10-14 days and then pressed. The juice is transferred back to stainless-steel tanks to finish fermentation. For the Merlot, a first passage is done in the vineyard and approximately 35% of the ripest clusters are harvested. The grapes are de-stemmed and fermented whole berry with 1 pump over a day in stainless-steel vats. De-vatting on the 5th day with only the free run juice retained. A second passage is done, 4 to 6 days after the first passage, to harvest the remaining Merlot. The whole clusters are put into the same stainless-steel tanks with the fermenting free run juice from the first passage. The whole clusters and free run juice ferment together for 10 to 14 days, after which the whole clusters are de-vatted and pressed, and the press wine is blended with the free run wine. All fermentations begin spontaneously, utilizing only the naturally occurring indigenous yeasts. Blending of the 5 varieties occurs after the completion of malolactic fermentation. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/925cc85a-df9b-4197-8bc0-8b1cf8e71d13/Domaine+Le+Soula+Rouge.jpg Natural Wine Fest 2022 - Le Soula Rouge 53% Carignan, 37% Syrah, 10% Grenache Noir. Each variety and parcel were hand harvested between September 11 and October 2 and vinified separately in a combination of stainless-steel tanks and large used oak barrels. 9–14-day whole cluster fermentation using only indigenous yeasts, after which each tank and barrel are pressed separately and transferred to large used oak barrels to complete fermentation. Aged 36% in used large oak vats, 55% in used 500L Stockinger demi-muids & 228L barriques, and 9% in stainless-steel tanks. Each variety is matured separately for 13-15 months before the blend is established. After blending, the wine is transferred back to used oak barrels of various sizes and stainless-steel tanks for an additional 7-9 months of aging. Prior to bottling the wine undergoes a light filtration and a low dose of sulfur is added. In total, the wine is matured 22 months before going to bottle. The wines are only released when the Domaine feels they are ready to drink. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b76e8f4e-3f10-4be3-bb9a-fb8e24c8fa19/Stadlmann+Rotgipfler+Anning.jpg Natural Wine Fest 2022 - Stadlmann Rotgipfler “Anning” Analogous to Burgundy’s regional wines, Stadlmann’s basic Rotgipfler is named after the Anning hills which characterize the northern part of the Thermenregion. Produced in large part from younger vines planted in the lower, flatter parts of these hillside vineyards, the Rotgipfler Anning ferments with naturally occurring yeasts in large, neutral Viennese oak, and rests on its fine lees until it is bottled the May after harvest. Its core of round, broad, melon-like fruit is given ample definition by a blatantly saline sense of minerality, and it possesses exceptional cling and concentration given its modest level of alcohol. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cadf2047-0837-4d1d-bf66-48b8877ca8fc/Montesecano+Refugio+PN.jpg Natural Wine Fest 2022 - Montesecano “Refugio” This 100% bio-dynamic hand harvested, single vineyard Pinot Noir is fermented in concrete egg. Julio Donoso and Andre Ostertag started Montsecano in 2005. They planted 4 hectares of Pinot Noir in las Dichas, Casablanca and built a small winery and cellar on the property. The vineyard is biodynamically farmed and is plowed by horse. The subterranean, geothermal winery is shaped like an egg, and they vinify exclusively with concrete egg and stainless steel. Many believe that they produce two of the most highly regarded expressions of Pinot Noir in all of Chile. Julio and Andre incorporate a philosophical aspect that goes deeper than the vine and the energy is manifested on the property and in the bottle. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/47250f6e-ee82-47af-b374-fdd98cb64768/Mingaco+Moscatel+de+Alexandria+%281%29.jpg Natural Wine Fest 2022 - Mingaco Moscatel 100% Moscatel of Alexandria from own-rooted bush vines that are more than 30 years old, planted on clay-granite soils that are rich with quartz. The site is at 300 meters altitude and faces south. The grapes were harvested by hand and destemmed, then fermented outside under an oak tree in an open-top fiberglass tank without temperature control. Maceration on the skins for 12 days: the duration of fermentation. After fermentation completed, the wine was pressed into 6-year-old American oak barrels in their adobe cellar to rest on its lees for 11 months. Bottled without fining or filtering. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b5b6495d-dab1-410e-93ab-124d4929d815/Vina+Maitia+Aupa+Pipeno+SQ.jpg Natural Wine Fest 2022 - Viña Maitia “Aupa Pipeño” Pipeño is the traditional method of winemaking in Chile, which dates back to the late 16th century. The Aupa Pipeño from Viña Maitia is an old school blend of 80% País (aka Mission/Listan Negro/Criolla Grande) and 20% Carignan from a 10 hectare, 120-year-old, dry farmed vineyard in the Maule Valley of Chile. This valley benefits from a Mediterranean-like climate where high temperatures in the summer are cooled by the breeze from the Humboldt Current in the Pacific Ocean. Pipeño is a very rustic wine, especially when produced with País, a sacramental grape which was the first grape planted in the Americas, brought here by the Spanish. The País grapes are removed from the clusters manually by being hit over a zaranda, a metal grid that acts as destemmer and press, to a traditional concrete vat, where a natural yeast fermentation takes place. The Carignan is fermented with whole clusters, and then the blend is aged briefly in concrete before bottling into flint glass at a 12.9% ABV with small amounts of sulfur. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/db589136-3b3e-47c5-8efd-c020085918b0/Anita+%26+Hans+Nittnaus+Red+Blend.jpg Natural Wine Fest 2022 - Anita and Hans Nittnaus “Anita” Red Blend Mostly Zweigelt with splashes of Blaufränkisch and Sankt Laurent, “Anita” shows off Nittnaus’ knack for producing lip-smackingly delicious reds. Soaring acidity lets the spice-drenched red and black fruits dance on the palate, and the wine—with only 15 milligrams per liter of added sulfur—bristles with energy. There is just enough structure here to keep the wine from feeling simple, but it stays out of the way of the fruit-and-spice main event. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/df03c4e6-2b0b-4125-b564-cf5768ae42fa/Aima+Mundi+Gres+Xarel+lo.jpg Natural Wine Fest 2022 - Anima Mundi “Gres” From vineyards of Xarel-lo planted between 1956 and 1974 in Sant Sebastià dels Gorgs in the Alt Penedès. The soils are highly calcareous, but feature a remarkable amount of sandstone as well, and are cultivated according to organic and biodynamic principles. The grapes are hand harvested, then 1/3 are direct pressed and fermented and aged in 500L used French oak barrels; 1/3 are direct pressed into clay amphorae; and 1/3 ferment on the skins for 14 days and are aged in stainless steel. All three parts rest for 6 months on their lees before blending and bottling. No sulfur is used during the process, and there is no fining or filtration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d7129a06-62bc-448a-8fe3-75ff70ec8f65/Olivier+Riviere+Rayos+UVA.jpg Natural Wine Fest 2022 - Olivier Rivière “Rayos Uva” Rayos Uva is Olivier’s version of a Bourgogne Rouge sourced from fruit grown in the sandy, gravelly and alluvial soils of Rioja Baja. The blend is dependent on the vintage but usually includes Tempranillo, Garnacha, and Graciano – percentages change each year to create a brightly fruity version of Rioja unmarked by oak. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5e602931-71d8-4dd6-91f6-ef16ec526855/Avinyo+Rose+Cava.jpg Natural Wine Fest 2022 - Avinyó Rosé Reserva The Pinot Noir grapes are harvested at night to avoid oxidation and for optimal temperature. The free run juice then macerates for eight hours with the skins. The base wine ferments in temperature-controlled stainless steel between 16°C and 18°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar early the following year. It then ages for a minimum of 18 months on the lees before being disgorged on demand. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d00a8a12-0b06-4d53-82fd-93314052e29d/De+Los+Arrieros+Camino.jpg Natural Wine Fest 2022 - Alvar De Dios “Camino de Los Arrieros” DO Arribes is a little-known appellation located on the extreme western edge of Spain along its border with Portugal. Here, Alvar de Dios 36 small parcels of vines totaling 5 hectares, most of which are used to create Camino de los Arrieros. A blend of Rufete, Juan García, Trincadeira Preta, Merenzao, and some other stray varieties mixed in the vineyards all planted on sandy red slate soils, Camino is harvested by hand, fermented whole cluster by indigenous yeasts in 1000L French oak vats with pigeage by foot. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8a8c3e4a-cb08-4536-9a76-84747a802a7f/Copy+of+Finca+L%27Argata.jpg Natural Wine Fest 2022 - Joan d'Anguera “Finca l'Argatà” If you haven’t tasted Finca l’Argata for a few years you might find yourself surprised how this cuvée has evolved to reflect the new minimalist style at Joan d’Anguera. Once a blend of Garnatxa, Syrah and Cabernet Sauvignon and aged in new wood, Finca l’Argata is now pure Garnatxa sourced from sandy clay and limestone soils from head-pruned vines ranging in age from 40-60 years old. It is fermented whole cluster in concrete and aged well-seasoned French oak barrels. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/402e9f7a-efb2-4dea-be55-cf3c47c37f58/Forlorn+Hope+Semillon.jpg Natural Wine Fest 2022 - Forlorn Hope “Nacre” The Nacré is produced in the same fashion as the Sémillons of Australia’s Hunter Valley and is capable of decades of aging. The wine bears the name Nacré -- meaning mother-of-pearl -- as a testament to its affinity for pairing with oysters. The fruit for the 2014 Nacré was hand-picked and pressed whole cluster, and underwent spontaneous/native fermentation in stainless steel. Racked off lees at the completion of ferment, the wine was bottled in June of 2015 in order to allow the significant portion of the wine’s aging and development to occur under cork. To this end, it was aged six+ years in bottle prior to its release. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/10e1d91d-f14a-4248-83b5-829d75619762/Broc+Cellars+Amore+Blendo.jpg Natural Wine Fest 2022 - Broc Cellars “Amore Blendo” “We picked the Sangiovese, Dolcetto and Sauvignon Blanc all on the same day. The three varieties fermented together whole cluster, layered alternating each variety until we reached the top of our stainless steel tank and sealed it. The next week we picked the Montepulciano and Trebbiano together. The grapes were layered whole cluster then we sealed the stainless tank where true carbonic fermentation occurred! We pressed the wine to age in concrete tank. Amore Blendo walks the line between a dark rosé and a fresh light red. We recommend chilling it down to enjoy.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/076e267c-b5d0-4195-b78a-baf993dfa213/Strawberry+Mullet+Rose.jpg Natural Wine Fest 2022 - Cutter Cascadia “Strawberry Rosé” The Zinfandel in 2021 was stressed from early in the season with frost all the way to the historic heat wave during bloom, both of which drastically affected yields. It was the earliest vintage for Zinfandel to date coming in on September 6th, and last year, for example, it came in on September 27th for the same pick and with ultimately similar results from a wine chemistry standpoint (get used to this narrative while talking about the 2021’s in the Gorge). We dodged the fires though this year and what fruit we had was clean and delicious. At the winery, we pressed the fruit whole cluster direct press and allowed the juice to settle in tank for two days before racking to barrel for fermentation. Once in barrel on its fine lees it remained until spring and was bottled on April 27 & 28th without fining or filtration. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/02bef48a-c13b-4c69-92fd-0f6ffb37f58b/Time+Machine+II+%281%29.jpg Natural Wine Fest 2022 - Bow & Arrow “Time Machine” Our cellar’s non vintage, daily drinker. This years rendition features a blend of Pinot Noir, Gamay and Cab Franc, that has spent time in a combination of stainless steel and neutral oak. “Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c2c72864-7e7e-40e6-94f3-b741080f8eb9/Breaking+Bread+Mourvedre.jpg Natural Wine Fest 2022 - Breaking Bread Mizany Vineyard is a 16-acre estate vineyard planted in the famous Cortina Gravel of Dry Creek Valley.. It is farmed organically and is currently going through the certification process. The Mourvèdre comes from a 4-acre block, planted to two different clones. “The style of our red wines is defined by a flavor profile that is synonymous with carbonic maceration, or whole cluster fermentation. In part this is because by keeping the grapes in their complete natural form as they come off the vine, with no destemming, the stem becomes part of the fermentation process and final product. As it turns out, the stem adds a piece of chemistry that is needed for balance in these wines because we pick the fruit less ripe, with lower sugar, so it has lower alcohol but higher acidity. The stems help balance out that acidity by bringing potassium (which is a base) into the mix.” https://www.fermentedatl.com/undergroundwinesociety daily 0.75 2022-10-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/506e80c6-8421-4c55-b676-439de385e279/Avinyo+Cava+Brut.jpg Underground Wine Society: October - Avinyó Cava Grapes: 60% Macabeo / 25% Xarel-lo / 15% Parellada Region: Penedès, Spain Food Pairing: Orecchiette Pasta with Walnut Parsley Pesto, Fried Chicken, Jewelled Rice Wine Notes: After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18 months to 24 months on the lees before being disgorged on demand. Unfiltered. About the Winery: Avinyó Cava is a premier, hand-made, artisanal sparkling wine house…which stands in stark contrast to the status quo of the industrial Cava machine. It begins with their location in the Catalan countryside in the remote village of Avinyonet del Penedès, where the Esteve family traces their history to 1597 with the building of their Masia (Catalan farmhouse) named “Can Fontanals”, the traditional family home. Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart from others. “Del most flor, amb la dedicació i el rigor de l’obra artesanal ben feta.” This Catalan saying graces the label of every Avinyó bottle and translates as “starting with the best part of the harvest, and exerting the dedication and rigor of a well-crafted work.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f91f82b2-982f-4b73-9efe-aa92e2009f93/Dom.+Tourelles+Bekka+Blanc.jpg Underground Wine Society: October - Domaine des Tourelles “Bekka Blanc” Grapes: 65% Viognier, 20% Chardonnay, 10% Obeidi, and 5% Muscatd’Alexandrie Region: Bekka Valley, Lebanon Food Pairing: Enjoy with a variety of Mediterranean nibbles from Lebanese Mezze to Spanish tapas. Wine Notes: comes from younger vines planted on gravelly clay-limestone soils. Despite the heat of the day, the nights in the Bekaa Valley are quite cool ensuring that the Viognier keeps a level of freshness one doesn’t expect from latitudes this far south. Fermented and aged in tank, this fresh wine captures the spirit of the Mediterranean that can be found in their aromatic white wines from Barcelona to Bekaa. About the Winery: Founded in 1868 by French ex-pat François-Eugène Brun, Domaine des Tourelles on the western edge of the Bekaa valley has changed little since its founding. The low-slung buildings topped with red clay tiles have an ageless feel, and behind the cellar doors, you will discover a working museum of 19th-century winemaking technology. The cement tanks used for fermentation and blending are original to the property and have a patina from nearly a century and a half of continual use. An ancient basket press sits in a corner as a reminder of a time when a vigneron was also a carpenter, welder, and machinist, as well as a farmer and artisan. That the estate survived the 20th century without having been completely remodeled and modernized is an absolute miracle, so when vignerons in France and Spain talk about returning to their roots, Domaine des Tourelles has the advantage of never having departed from them. This would all be academic were it not for the passion and vision of winemaker Faouzi Issa. While the estates in France, where he worked as a student, were actively researching and experimenting with incorporating traditional winemaking practices back into their “technical” wines, Faouzi knew he would return to a place that never forgot them. It also gave him the confidence to take what his family had preserved in Bekaa and bring it to the wider world. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ce722f28-d78b-4fe8-8522-475e0afd1561/Pepiere+Briords.jpg Underground Wine Society: October - Domaine de la Pépière Muscadet Sèvre-et-Maine Sur Lie "Briords-Cuvée Vieilles Vignes" Grapes: 100% Melon de Bourgogne Region: Muscadet, France Food Pairing: The Briords cuvée is expressed by a great tension, a nice liveliness and lemony notes. Served decanted at 12-14°C, it goes perfectly with raw shellfish, goat cheese,…. Wine Notes: Briords is a 3-hectare lieu-dit in the cru of Château Thébaud. These vines are the estate's oldest plot, planted from massale selection 60-70 years ago. The sandy clay soils are rich in granite de Thébaud, a type differing from granite de Clisson in in its higher feldspar and clay content; it is cooler, holds water well and ripens the fruit more slowly. The farming is certified-biodynamic and the vineyard work including harvest is manual. As for the all Pepière wines, the fruit is direct-pressed and the juice settled naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground, glass-lined cement tanks for 7 to 8 months. About the Winery: On the doorstep of Brittany, Domaine de la Pépière is located in the village of Maisdon sur Sèvre. On the doorstep of Brittany, Domaine de la Pépière dwells in the village of Maisdon sur Sèvre. Its history as a winery dates from 1984 when Marc, a boy from the hamlet of La Pépière, created the domain. La Pépière comes from the old French word “pépie” which means thirst. If you have a walk through the vines overlooking the hamlet, you’ll understand better where the name comes from. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/382704d8-e48c-4999-939a-182518c289a4/Pepiere+Merci.jpg Underground Wine Society: October - Domaine de la Pépière “Merci” Grapes: 100% Melon de Bourgogne Region: Muscadet, France Food Pairing: Served between 12 & 14°C, this floral and fresh wine is perfect as an aperitif or with a meal. It’s an excellent accompaniment to shells and crustaceans. Wine Notes: The cuvée “MERCI” is a transient cuvée made only with the vintage 2020 following the frost of Spring 2021. This cuvée comes from the blend of two wines selected from two winegrower friends. The grapes were harvested at a beautiful ripening stage and pressed rapidly. After the must settling, the juice fermented in underground tanks for one to two months. Then, the wines continued maturing on their fermentation lees until December, before being blended and bottled. About the Winery: On the doorstep of Brittany, Domaine de la Pépière is located in the village of Maisdon sur Sèvre. On the doorstep of Brittany, Domaine de la Pépière dwells in the village of Maisdon sur Sèvre. Its history as a winery dates from 1984 when Marc, a boy from the hamlet of La Pépière, created the domain. La Pépière comes from the old French word “pépie” which means thirst. If you have a walk through the vines overlooking the hamlet, you’ll understand better where the name comes from… https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/96e8c68d-27a6-4f5d-a2e4-ce05e6e68d2d/Charisse+Picpoul.jpg Underground Wine Society: October - Gulheim Durand “Charisse” Grapes: Picpoul de Pinet Blanc Region: Pinet, France Food Pairing: Grilled Chicken, Pad Thai, Oysters Wine Notes: Fermented In stainless steel. Unoaked. About the Winery: The Allies family has grown vines for several generations in Pomerols, along the northern edge of the Bassin de Thau. This large inland sea, on the southern part of the Pinet appellation, has a microclimate significantly influenced by cooling sea breezes, which accounts for the particular expression of freshness in these whites. The soils are composed of clay and limestone https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c6c65506-4aaa-47b9-9fe2-1c86079a0942/Skull+Wines+Sparkling+White.jpg Underground Wine Society: October - Skull Wines Sparkling Grapes: 25% Pinot Gris, 25% Sauvignon Blanc, 25% Vermentino, 25% Verdelho Region: Sebastopol, California Food Pairing: Fried Calamari, Fritto Misto, Bacon Cheeseburger Wine Notes: All fruit sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. Matured for 5 months in neutral oak and force carbonated at bottling. About the Winery: Patrick Cappiello got his start in restaurants, his wine career began in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief. His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the worlds greatest wine cellars. All have been recipients of Wine Spectators "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c22cd51e-e3e5-41e4-81c3-4d32ffec3348/Eberle+Cotes+du+Robles+Blanc.jpg Underground Wine Society: October - Eberle Côtes-du-Rôbles Blanc Grapes: 65% Roussanne, 20% Grenache Blanc, 15% Viognier Region: Paso Robles, California Food Pairing: Excellent pairing partner with seafood such as grilled snapper and scallops. Try with fish tacos or calamari. This wine also pairs well with crispy wontons stuffed with cheese or pear, goat cheese flat bread drizzled with honey. Wine Notes: Aged in neutral French Oak barrels for 6 months. The lees are stirred in twice a week for 4 months. About the Winery: Gary Eberle, a native of Pittsburg, Pennsylvania, started his college career in 1962 at Pennsylvania State University, where he balanced between being a defensive tackle for the Penn State Nittany Lions and an undergraduate biology student. After graduating with a Bachelor of Science in Biology, he then attended Louisiana State University (LSU) for graduate work in cellular genetics. His success earned him a National Science Fellowship to Charity Hospital in New Orleans, Louisiana, where one of his professors introduced him to the decadent world of food and wine.After tasting first and second growth Bordeaux from his professor’s cellar, Eberle quickly took a keen interest in Cabernet Sauvignon. It was then he began envisioning the creation of an American wine that would rival those of Bordeaux. He soon found himself on his way to California where he enrolled in the Enology Doctorate Program at the University of California Davis. Eberle Winery was not Gary Eberle’s first wine venture when he arrived in Paso Robles, California. After finishing his coursework for a Ph.D. in Enology and Viticulture at U.C. Davis, Eberle moved to Paso Robles and began his career by co-founding the Estrella River Winery in 1973. After several successful years as the winemaker, Eberle refocused his attention and desire to produce premium, small production wine. Moving only a few miles down highway 46, Eberle soon started his own prestigious label which debuted officially with the release of Eberle’s flagship wine, the 1979 Cabernet Sauvignon. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/47ec7eae-6d82-4e97-80f0-ba5b5c877ee8/Rogue+Vine+Pipeno+Bianco.png Underground Wine Society: October - Rogue Vine Pipeño Blanco Grapes: 50% Semillon, 45% Chasselas, 5% Moscatel Region: Itata, Chile Food Pairing: Salt and pepper squid, Young goats’ cheese or salads with goats' cheese, Pasta Primavera. Wine Notes: Native Yeast Fermentation. 8 months Élevage in Concrete Spheres and old Barrique. Unfiltered and Unfined. 18 day ferment in concrete and old barrel About the Winery: Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dryfarmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior tobottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/639c4fd6-4efd-476f-8bf7-a299026374ef/Stadlmann+Rotgipfler+Anning.jpg Underground Wine Society: October - Stadlmann Rotgipfler Anning Grapes: 100% Rotgipfler Region: Thermenregion, Austria Food Pairing: Pairs well with spicy Asian fare, creamy sauces, and elaborate fish dishes. Wine Notes: Analogous to Burgundy’s regional wines, Stadlmann’s basic Rotgipfler and Zierfandler are named after the Anning hills which characterize the northern part of the Thermenregion. Produced in large part from younger vines planted in the lower, flatter parts of these hillside vineyards, the Rotgipfler Anning ferments with naturally occurring yeasts in large, neutral Viennese oak, and rests on its fine lees until it is bottled the May after harvest. Its core of round, broad, melon-like fruit is given ample definition by a blatantly saline sense of minerality, and it possesses exceptional cling and concentration given its modest level of alcohol. About the Winery: In the rolling hills of Austria’s Thermenregion, just 20 minutes south of Vienna, the Stadlmann family has tended the vine since 1780. Eighth-generation Bernhard Stadlmann, who took the reins from his father Johann with the 2006 vintage, holds three doctoral degrees, but he chose ultimately to dedicate his life to continuing and refining the traditions established by his long chain of predecessors. Stadlmann owns 20 hectares of vines in 35 separate parcels in the northern sector of the Thermenregion, a chain of gentle east-facing slopes with soils of varyingly mixed limestone and clay. (If this topography brings Burgundy to mind, that is no accident: Cistercian monks brought Burgundian varieties to the Thermenregion in the late 12th century, surely sensing a certain kinship with the lands from which they had come.) Wines produced from the indigenous Rotgipfler and Zierfandler varieties were favorites of the Habsburgs, and although the Paris Exposition of 1855 is perhaps better known for sparking Bordeaux’s classification system, it was actually a Rotgipfler from the Thermenregion that took first prize at the fair. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2b969024-7d42-4c02-b8d7-5a4fee9ca11a/Division+Gamy+Noir+Rose+%281%29.png Underground Wine Society: October - Division Wine Co."l'Avoiron" Grapes: Gamay Noir Region: Columbia Valley, Washington Food Pairing: Chicken & Pork Adobo, Brunswick Stew, Asiago Cheese Wine Notes: One of the fastest growing and diverse American wine growing regions of the past 40 years is the Columbia Valley, a wide swath of land that reaches from the northern border of Oregon to well into the northeastern parts of Washington State. Within this region is a is the Yakima Valley, which is home to our nearly 6- acre block of Gamay Noir at the newly renamed Carousel Vineyard (formally part of Willard Farms), which we farm exclusively to make our Gamay Rosé and Gamay Nouveau wines. We began to transition this vineyard to organic principle farming in 2019 and hope to have the process complete by the 2021 growing season, We love this particular site for its mineral intense soils formed from volcanic Miocene uplift against basalt bedrock that is layered with a primary topsoil being made up of quartz and lime- silica, overlaid with the mixed glacial runoff of Missoula floods that makes the region so dynamic, unique, and in this case, perfect for making crisp and focused rosé! About the Winery: Founded in 2010 by Kate Norris and Thomas Monroe, Division Winemaking Company crafts responsible wines with story and purpose. We produce approachable and balanced wines through minimal intervention. Our wines come from responsibly farmed, terroir expressive vineyards in Oregon and Washington, and eschew traditional wine barriers. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9fc5befb-ed2e-4661-968e-9cf6db3906a1/Lares+Chimera.jpg Underground Wine Society: October - Statera Cellars “Lares: Chimera” Grapes: 50% Pinot Gris, 40% Apple Cider, 10% Riesling Region: Willamette Valley, Oregon Food Pairing: Thai Cuisine, Crab Cakes Wine Notes: The grapes are from Gillirose Vineyard in Elkton, Oregon. This is a site that Luke started transitioning to organic farming in 2021 with Nathan Wood doing the vineyard management. The apple cider is from organically farmed apples farmed in orchards located in Hood River, Oregon. Both the Pinot Gris and Riesling were direct pressed together and co-fermented until dry. The cider was received as pressed juice and wild fermented with native yeasts until dry. The blend was then put together and bottled under pressure to carbonate the wine. Orchard fruits abound in the aromatics and flavors of this wine with the cider component having a strong influence on the pallet. Chimera is named for the mythical three headed monster, serving as an inspiration for the three ingredients building the blend. About the Winery: Statera Cellars is owned and operated by two friends, Meredith Bell and Luke Wylde. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d7762412-ec9c-4a6c-be44-94e376323ee8/Queen+of+the+sierra+rose+%281%29.jpg Underground Wine Society: October - Forlorn Hope “Queen of the Sierra” Rosé Grapes: Zinfandel, Grenache noir, and Tempranillo Region: Calaveras County, California Food Pairing: Croque Madame, Veggie Skewers, Duck confit Wine Notes: The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February 2020. 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. About the Winery: We love the longshots. We love the outsiders, the lost causes, the people / projects / ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Hans Brinker, the Dutch boy who stuck his finger in the dike? We’re big fans of his. Penelope – weaving all day and ripping it out all night? She’s with us. Henry V’s speech at the Battle of Agincourt? Pretty much our theme song. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles, the first produced by Forlorn Hope Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e5603a7f-d57b-4e4b-ac0a-527a69829d8d/Anita+%26+Hans+Nittnaus+Red+Blend.jpg Underground Wine Society: October - Anita and Hans Nittnaus “Anita” Grapes: Zweigelt with splashes of Blaufränkisch and Saint Laurent Region: Burgenland, Austria Food Pairing: Fish cooked in wine or tomato-based sauce, or dishes centered around chicken, duck, or fowl. Wine Notes: “Anita” shows off Nittnaus’ knack for producing lip-smackingly delicious reds. Soaring acidity lets the spice-drenched red and black fruits dance on the palate, and the wine—with only 15 milligrams per liter of added sulfur—bristles with energy. There is just enough structure here to keep the wine from feeling simple, but it stays out of the way of the fruit-and-spice main event. About the Winery: Today, third-generation Hans Nittnaus and his wife Anita helm the winery his grandfather Johann began in 1927. After taking over from his father in 1985, in the aftermath of the well-publicized diethylene glycol scandal which (despite being perpetrated by only a few large wineries) so damaged Austrian wine’s reputation abroad, Hans was resolutely determined to claw out some respect for the wines of his homeland. As so many across lesser-known winegrowing regions did in the 1980s, Hans chose Cabernet Sauvignon and Merlot as his draft horses to ride toward international acclaim; however, within a few years he shifted focus to Blaufränkisch and Zweigelt—varieties whose deep sense of somewhere-ness more readily distinguish them from the pack. Hans & Anita are regarded today not only as influential pioneers of contemporary Burgenland’s dynamic wine scene, but as among the greatest growers in all of Austria. Happily, their two sons Andreas and Martin, as well as their niece Lydia, are fully involved in the day-to-day operations of the winery, and the two generations approach their work in a collaborative spirit. Despite the chaos that occasionally ensues from such a collective approach, it is clear that all parties deeply respect one another’s approach, and it is greatly reassuring to know that the winery will be in such capable, dynamic hands in its next phase. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/63aaea76-56d6-4bba-a0fb-c6dee8d8f007/Spartico.jpg Underground Wine Society: October - Bodegas Iranzo “Spartico” Grapes: 85% Tempranillo, 15% Cabernet Sauvignon Region: Valencia, Spain Food Pairing: Grilled meats, charred ribs, lamb, Basque meat or egg pintxos, wood-fired salami pizza, Spanish chorizo charcuterie with aged sheep milk Manchego, and tangy goat cheese. Wine Notes: All of the production is obtained from the Estate FINCA CAÑADA HONDA. The production area includes lime soils which are ideal for obtaining colorful wines. Also the sand textures of these lime soils benefit the ripening of the grapes. The vineyard is situated 800 – 850 meters above sea level with an N / SE orientation resulting in maximum sunlight exposure. The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process. All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions. About the Winery: Since 1994, Bodegas Iranzo has exclusively produced Spanish organic wines, making it one of the oldest-established vineyards in Spain to apply this European organic regulation. Located in the Utiel-Requena DO region near Valencia, Bodegas Iranzo produces the Oldest Estate Bottled Wines in Spain, with the first recorded written evidence of the vineyard estate Cañada Honda, owned by the Iranzo Perez–Duque family dating back to 1335 as granted by King Pedro I of Castilla. Traditional artisan organic wine making craft passed on for family generations combined with organic agriculture on lime-crusted sandy soils within a National Reserve Park = superb Spanish organic wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/049812d8-8bf7-4570-8586-4e34e5efe119/Bow+%26+Arrow+Gamay.jpg Underground Wine Society: October - Bow & Arrow Grapes: 100% Gamay Region: Willamette Valley, Oregon Food Pairing: Braised Chicken, Shepherd’s Pie Wine Notes: Inspired by the wines of the Loire Valley and 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 Pépière, Dana and Scott Frank set out to turn Oregon's "Pinotstocracy" on it's head. Semi-carbonic maceration, minimal punchdowns, no racking, and aging in old barrique for 10 months before finishing in tank leaves us with a super fresh Gamay About the Winery: “My name is Scott Frank and Bow & Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/675713b2-c2eb-4d94-9271-c9e039da84e1/Chalmers+Montevecchio+Rosso.jpg Underground Wine Society: October - Chalmers Montevecchio Rosso Grapes: Lagrein, Nero d’Avola, Sagrantino, Schioppettino & Refosco Region: Heathcote, Victoria Food Pairing: Grilled Summer Squash with Blue Cheese and Pecans, Rosemary Flatbreads, Buffalo Chicken Lasagna Wine Notes: Wild ferments, no acid additions wherever possible, no filtration or fining processes that aren’t necessary.In the vineyard every care is taken to grow the grapes with the least environmental impact using organic nutrition and fungicide programs and non residual weed control. Grapes are all harvested at the optimum balance ripeness and acidity as determined by flavour tasting. The hand picked fruit is often refrigerated overnight before processing the next day. About the Winery: The Chalmers family’s commitment to innovation and excellence has made them a pivotal force in the Australian wine scene for almost 30 years. Through their nursery, vineyards and wine brands, Chalmers encourages viticultural diversity and smart site to variety matching as they work to sustainably grow and authentically craft the regional Australian wines of the future. Montevecchio wines are all about simplicity and fun, but never boring. Grown at our Heathcote vineyard in central Victoria, which is home to over 20 different Italian grape varieties, the name means old mountain referring to the Cambrian origins of the regions famous red soils. The delicious and approachable Montevecchio wines are inspired by the everyday drinking wines of Italy. The streamlined range including a bianco, rosato, rosso and moscato are fresh and vibrant, designed to be enjoyed in their youth. The blends may change from vintage to vintage but the vibe stays the same https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8dd6b402-f444-4094-aa3a-5cf0294fa09f/Benastra+La+Petite+Soeur.jpg Underground Wine Society: October - Dom. Benastera “La Petite Soeur” Grapes: 40% Lledoner Pelut, 20% Grenache Noir, 20% Syrah & 20% Carignan Region: PGI Cotes Catalanes, Agly Valley Region, France Food Pairing: Fried goose liver (libamáj), Black-eyed pea, black olive and tomato salad, Marinated lamb pieces with hummus Wine Notes: The vines are conducted in goblet with the exception of Syrah which are pruned in guyot or cord. The entire estate is in Organic Agriculture: No pesticides or chemical fertilizers are used in order to preserve Life (that of the soil, of men, etc.). Manual harvest, Maceration in whole bunches. Fermentation with indigenous yeasts. Aged for 8 months in concrete and stainless steel vats. About the Winery: From a winemaking family in Anjou, Joseph was essentially working full time in the vineyards by the age of 13. In his late teens and early twenties Joseph honed his craft with stints in Burgundy, the Roussillon, Canada and then Virginia, USA. In 2008 he returned to his native Anjou and partnered with his stepfather, Jo Pithon, and Wendy Paillé to create the now internationally renowned Loire estate of Pithon-Paillé. During his 7 years at the helm of Pithon-Paillé, Joseph produced wines from multiple appellations throughout the Loire Valley, and established himself as one of the region’s top talents with Chenin Blanc and Cabernet Franc. Despite his success in the Loire, Joseph felt a calling to explore a new region. In late 2014 he made the difficult decision to leave the family business for the Roussillon where he started Domaine Benastra. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/518ce29b-4091-4436-af3f-96e6cf4cb071/Dom+Faillenc+Sante+MArie.jpg Underground Wine Society: October - Domaine Faillenc Sainte Marie Corbières Rouge Grapes: Syrah (33%),Grenache (33%), Cinsault (33%) Region: : AOC Corbières, France Food Pairing: Alsatian Roasted Goose, Andouille Sausage,Andouillette with Mustard Sauce, and Asian Style Beef with Onions. Wine Notes: The harvest is partially destemmed before going into the fermentation tanks. The different cépages are fermented together, benefiting from the long maceration period to extract the maximum of flavors and allow them to harmonize before being pressed and aged. This is a wine with enormous character often showing a rustic, somewhat “animal” aspect married to a vivacious wild berry symphony of aromas and flavors. This wine is aged entirely in tank without exposure to barrel aging. The severe weather conditions that are present restrict yields (often as little as 25 hectoliters per hectare) and produce a highly concentrated wine that has a proven track record for ageability. About the Winery: Remains of a Roman winery have been found at the site of the Domaine Faillenc Sainte Marie, a testament to the ancient tradition of winegrowing at that location. The domaine, in its present form, was founded during the reign of Louis XIV by an officer returning from service on the Indian subcontinent. Situated just outside of the tiny village of Douzens a mere 12 kilometers east of the ancient walled city of Carcassonne, Faillenc Sainte Marie has recovered its past allure under the careful guidance of the energetic Gibert family and now produces an exciting range of red, white, and rose wines. Jean-Baptiste Gibert, has now taken command of the domaine and has taken the steps necessary to have the vineyards certified organic. He has also expanded the estate and will increase the number of wines produced at Faillenc. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ca7692aa-545c-4c68-8623-90a25add2e02/Fontaleoni+Chianti.jpg Underground Wine Society: October - Fontaleoni Chianti Colli Senesi Grapes: 95% Sangiovese, 5% Canaiolo Region: Riverland, Austrailia Food Pairing: Pairs well with pasta dishes, Tuscan salami or medium aged cheese. Wine Notes: Calcareous clay soils. Southeastern exposure. Maceration on the skins for 10-15 days in steel and cement vats. Maturation in steel tanks for 8 months About the Winery: Azienda Agricola Fontaleoni is a small estate whose vineyards are located at 200 meters above sea level, the ideal altitude for growing the Vernaccia varietal. It was established in 1959 when the Troiani family, vignerons for generations, moved to Tuscany. Restructured in the nineties, the cellar was renovated and new vineyards were planted in order to produce high-quality wines. Low yields of grapes, careful harvest and pressing of this fragile grape, and conscientious winemaking, have produced Vernaccia wines that continue to grow in quality and fame every year since the first bottling, in 1994. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15459e9d-823c-485c-bff2-bb150c5fdfa6/Goya+Garcia.jpg Underground Wine Society: October - Goyo Garcia Viadero Joven de Viñas Viejas Grapes: Tempranillo Region: Ribera del Duero, Spain Food Pairing: Pair with blood sausage, charcuterie, and grilled lamb chops. Wine Notes: This is Goyo’s only non-oaked red wine, from a dry-farmed vineyard planted entirely to Tempranillo at high elevation. The grapes are hand-harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised entirely in tank before being bottled without fining, filtration or any addition of SO2. About the Winery: Goyo Garcia Viadero’s roots in Ribera Del Duero run very deep: he has been working in the area since before the establishment of the D.O., and his family has been working in viticulture for hundreds of years. While grape growing and wine making in the region is exceedingly ancient (Goyo’s own cellar dates to the Roman era), the modern history of the region began with the founding of the Ribera del Duero D.O. by 12 wineries in 1982. In the past 40 years, this number has grown massively, and the region’s reputation for extracted, oak influenced wines made primarily from Tempranillo has been solidified by the emergence of nearly 300 bodegas, including the producers of some of the most expensive Spanish wines.Goyo’s approach makes him the region’s “black sheep”, as he has rejected additives, new oak, and intense extraction which are characteristic of the region’s wines. Instead, greatly inspired by natural winemakers like Pierre Overnoy from the Jura, Goyo began farming without chemicals and making wines in a style more like his grandparents than his neighbors. Beginning with three parcels of old vines in 2003, he has charted his own course in the increasingly industrial and commercial landscape of Ribera del Duero, embracing centenarian vineyards and traditional methods of winemaking in equal measure. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/071dc2f7-6497-4907-ba50-3321d1a53b63/Skull+Wines+Red.jpg Underground Wine Society: October - Skull Wines Red Grapes: 30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bousche Region: Sebastopol, California Food Pairing: Mongolian beef, Watermelon salad Wine Notes: Sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete and stainless steel to complete fermentation (all native yeasts). The wine matured for 10 months in neutral oak before bottling. About the Winery: Patrick Cappiello got his start in restaurants, his wine career began in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief. His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the worlds greatest wine cellars. All have been recipients of Wine Spectators "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/01653d9b-5fbc-4228-a5b2-57d834251786/Fonterenzza+PettiRosso.jpeg Underground Wine Society: October - Fonterenza Pettirosso Grapes: 90% Sangiovese/10% Ciliegiolo Region: Tuscany, Italy Food Pairing: Spaghetti and meatballs, ravioli, lasagna. Wine Notes: The fruit is from 25-to-50-year-old, organically farmed vines on sandy volcanic soils in the hilly Monte Amiata zone about an hour south of Montalcino; the vineyard is the same from which Fonterenza sources its Le Ragazze white varieties. The bunches are harvested by hand, destemmed by hand, and fermented spontaneously without sulfur with a 7-day maceration. The wine is aged in steel and/or cement for about a year and is bottled unfiltered. Classified simply as a Vino Rosso (vintage is discreetly expressed as a lot number in tiny print), Pettirosso is named for the "red-breasted" European robins that flit about the vineyard. About the Winery: Founded by twin sisters Margherita and Francesca Padovani in 1997, Fonterenza is a biodynamically farmed estate spread over the commune of Montalcino. Though the twins grew up in Milan, the farm where they currently reside has been in the family since the 1970's. Viticulture, however, does not run in the Padovani family; in fact, there were no vines whatsoever on the property until Margherita planted the first plots in 1999. Francesca quickly joined her sister on the project, and subsequent plantings took place in 2002 and 2005 over four hectares of vines, with 3.5 hectares planted in Sangiovese and the rest in Cabernet Sauvignon (regrafted to Sangiovese in 2012). From the beginning, Margherita and Francesca agreed not to use chemicals in their vineyard practices, which quickly led to an interest in biodynamic viticulture and, a few years later, minimal intervention winemaking. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ef82147-db7d-4cd5-9386-8d3fdd9d7612/Luberri+Orgi.jpg Underground Wine Society: October - Luberri Orlegi Grapes:95% Tempranillo / 5% Viura Region: Rioja, Spain Food Pairing: Tapas, hamburgers, stews, pork, lamb and chorizo Wine Notes: Grape clusters are put into stainless steel tanks whole, without destemming or crushing. It undergoes a partial carbonic maceration; the beginning of fermentation is intracellular, temperature-controlled at 24°C. This is followed by maceration on the skins for eight to ten days while native yeasts present on the grapes complete alcoholic fermentation. Orlegi rests in tank until bottling in January. About the Winery: Luberri Orlegi is the reference point for traditional, lighter-bodied, fruit-forward wines of Rioja Alavesa. Orlegi is produced from two estate vineyards: tempranillo from El Cuento at 415m and viura from Cuatroencias at 500m. Orlegi combines whole-cluster fermentation and standard fermentation with native yeasts in stainless steel to emphasize the fruit. The resulting wine is classic, fresh, and food-friendly. A delicious tempranillo from Rioja for everyday drinking! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d30ac0a4-4629-4d22-b6ac-867d910dd845/Three+Saints.jpg Underground Wine Society: October - Three Saints Grapes: Cabernet Sauvignon anchored with some Merlot, Cab Franc and Petit Verdot Region: Sebastopol, California Food Pairing: Mongolian beef, Watermelon salad Wine Notes: Fermentation: stainless steel fermentation / pressed, racked, and then sent to finish in barrels. Aging: 9 months in used French barrels. Our Three Saints—Maria, Rita, and Ynez—are named for the three most dynamic wine producing areas of Santa Barbara County. We are proud to own impeccably situated vineyards in each of these appellations. Our goal is to produce handcrafted wine from each of these locations. Three Saints wines are extraordinary expressions of our world-class vineyards and are exceptional values for your everyday enjoyment. About the Winery: Jim and Mary Dierberg are no newcomers to wine. Since 1974, they've owned one of America's oldest wineries, Hermannhof, located in their home state of Missouri. Developing an initial passion for wine during their early trips to Germany during the 1960s, the couple discovered that an old winery in Hermann, Missouri - founded in 1852 - was for sale, and they bought it. The wines at Hermannhof are good, but the Missouri climate is not conducive to growing the European varietals that have made France and California famous, and so, it was only a matter of time before the couple sought a new winemaking perspective. In 1996, they purchased Star Lane. After consultation with renowned Central Coast grower Dale Hampton and soil scientist Paul Skinner, the Dierberg’s realized that the land was best suited to growing Cabernet and its related varietals. Starting with 100 acres in 1996, they later bought a cooler vineyard site better suited to Pinot Noir and Chardonnay, a bit farther north in Santa Maria. In January of 2004 they added a new property in the Santa Rita Hills, also suitable for Pinot Noir and Chardonnay, and called these two vineyards, fittingly, Dierberg. Practicing organic viticulture, the winemaking couple are constructing their dream winery on the Star Lane property. It's dug into the hillside for efficient use of energy and will host some 26,000 square feet of caves for barrel aging. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2b70ccd5-9609-4177-b7ac-cec7fa12640c/Foradori+Lezer.jpg Underground Wine Society: October - Foradori “Lezer” Grapes: Teroldego 68% + other red grape varieties 32% Region: Tuscany, Italy Food Pairing: Hot Dogs, Grilled Chicken Pasta, Ribs Wine Notes: “The idea of creating a light Teroldego to celebrate the summer was something that interested us for some time but it wasn’t until the hail storms of August 2017, which destroyed 40% of our harvest that we decided to have a go. From the small amount of fruit harvested from the damaged vines we were able to piece together a number of vinification tests with short maceration processes to make Lezèr. We undertook various batch tests in amphorae, wood, cement and steel, never leaving the grapes on the skins for more than 24 hours. This wine was born with the spirit of experimentation and continues to develop in this way. Overseeing the various developments that take place in each vintage, each year we experiment with the addition of full bunches and changing containers, along with tweaking our techniques and timings for short maceration.” About the Winery: It was Elisabetta Foradori and Rainer Zierock’s work that led to the salvage and regeneration of the Teroldego grape variety through their cultivation of the grape’s original genetic family. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Emilio manages wine production, while Theo oversees the winery’s business and commerce; Myrtha takes care of Foradori’s farming and gradual expansion. Together the three of them oversee the smooth running of the winery, supported constantly by their mother Elisabetta. Though Rainer sadly passed away in February 2009, his influence remains fundamental and today his ideas still continue to steer the development of the winery. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/58c9b57b-2ce5-44a9-9e2d-1ad4c11e1e5c/Siir+Aglianico.jpg Underground Wine Society: October - San Martino"Siir" Grapes: 100% Aglianico Region: Basilicata, Italy Food Pairing: Mongolian beef, Watermelon salad Wine Notes: San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in volcanic ash. The climate is continental, in spite of the southerly latitude, due to the high elevation and the strong Atlantic winds coming over the Tyrrhenian Sea to the west. The farming has been organic from the start (certified), made easier than in most regions by the intense sun and drying effect of constant winds from three coasts; the harvest in Vulture is generally later than anywhere else in Italy.The Siir bottling generally contains the fruit of the “younger” (up to 30-40 years old) vines. The fruit is harvested by hand into small bins and carefully sorted and destemmed. The different parcels are vinified separately. Fermentation occurs spontaneously with indigenous yeasts and a tiny amount of sulfur in steel tanks. Maceration is 10-14 days with only an occasional pump-over (4-5 times maximum) followed by a gentle pressing: owner/winemaker Lorenzo Piccin thinks in terms of infusion rather than extraction, a necessary approach to bring out elegance of aromatics and tannins in this naturally structured grape. The aging regime varies year to year with the nature of the vintage but involves a mix of used wood in the form of tonneaux and 5000-liter botti for a year. The Siir blend generally sees the shortest aging and a lower proportion of wood vs. Arberesko or Kamai. Bottling is without fining or filtering. "Siir" means “father” or “owner” in the local Albanian-influenced dialect. About the Winery: Aglianico del Vulture is unique region in every respect: the exclusive use of the Aglianico grape, high elevation, diverse geology, old vines, a continental climate despite being in the South of Italy... The list goes on. Almost as unique is the story of Lorenzo himself. He is originally from from Montepulciano. Before he and his twin sister were born, Lorenzo's parents worked as sheep farmers. This proved too difficult with the kids around, so they sold all their animals and focused on making wine from the two hectares of Sangiovese attached to the property. The first vintage was in 1990, and very quickly the winery became one of the most famous in Tuscany. As their star rose, so did the Montepulciano's. By the late 90's, the family estate was surrounded by rich urbanites' vanity projects. It was once again too much to bear. Lorenzo's parents agreed to sell the winery and start fresh elsewhere. Instead of uprooting the family, it was decided that they would stay in Tuscany and Lorenzo's father would travel back and forth. He'd long been a lover of the Aglianico grape and quickly fell for the charms of Basilicata. After finding some land, he founded the Grifalco project in 2004. During this time, Lorenzo finished high school, went to university in Turin, got married and started a family there. But his goal was always to make wine, and after studying oenology and viticulture, he felt compelled to create his own estate. He'd already been helping out at Grifalco and felt the Vulture region (yes, it's named after the bird of prey) was a fascinating area, so he decided to rent six hectares and start his own estate. He currently splits his time between Turin and Basilicata, taking a 12 hour night bus every two to three weeks to handle everything in the vines and cantina. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0024ed62-b90a-4d92-b258-f369356177e3/Nozay+Sancerre.jpg Underground Wine Society: October - Domaine du Nozay Sancerre “La Plante Froide” Grapes: 100% Sauvignon Blanc Region: Sancerre, France Food Pairing: Fresh goat cheeses, such as Crottin de Chavignol, oysters with lemon, arugula salad with vinaigrette dressing and sauteed pork chops. Wine Notes: The soils of “La Plante Froide” are poorer and stonier than those of “La Marâtre,” and its 35-year-old vines—among the domaine’s oldest—yield a wine of crystalline minerality, lifted fruit, and harmonious elegance. It constitutes a notable step up in complexity from the previous cuvées, offering a longer and more blatantly saline finish, yet it still displays a satisfying and unforced generosity on the palate. Cyril employs old 500-liter oak barrels for around half of this wine during its 12-month elevage, using the aforementioned barrel-shaped steel tanks for the rest, and their presence is felt not in any oak flavors but in a certain lengthening of texture and refinement of minerality. About the Winery: Sancerre’s sprawl encompasses nearly 3,000 hectares of vines, but the traditional heart of the appellation is a central core flanked by the towns of Sancerre, Bue (Crochet’s home turf), and Chavignol. In contrast, the fifteen-hectare Domaine du Nozay lies at the northernmost extreme of the appellation—a contiguous and steep bowl of vineyards just outside the town of Sainte-Gemme-en-Sancerrois. Back in 1971, the ambitious Philippe de Benoist purchased the stunning 17th-century Chateau du Nozay and began planting vines around the property, and today his son Cyril runs the operation with boundless enthusiasm and effusive intelligence. In fact, Cyril is a nephew of the legendary Aubert de Villaine of Domaine de la Romanée Conti (his mother Marie-Helène is Aubert’s sister), so perhaps that visionary spirit runs in his bloodstream. In an appellation in which it is so easy—and, perhaps, tempting—to produce wine with a minimum of effort and rely on its famous name to sell it, Cyril’s restless pursuit of his terroir’s deepest possible expression is admirable. The entire property is farmed organically, and Cyril is converting gradually to biodynamics (with certification in place for 2018); employs only spontaneous fermentations; and the wines are not rushed into bottle, instead spending much of those warm spring and summer “selling months” being nourished by their fine lees. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/65fd25d7-ed43-4a26-9882-ed73047a08e6/Chateau+Pradeaux+Bandol.jpg Underground Wine Society: October - Château Pradeaux Grapes: 95% Mourvèdre and 5% Grenache Region: Bandol, France Food Pairing: Gamey meats including venison, buffalo burgers, barbecue, and beefy stews. Wine Notes:The Bandol from Pradeaux is a creature whose soul emerges from Mourvèdre. The classic cuvée is 95% Mourvèdre and 5% Grenache, with the Grenache adding spice to the bouquet and leavening some of the drama provided by the intimidating structure of the Mourvèdre. One of the hallmarks of Pradeaux is that the grapes are never destemmed. The result is a wine of ferocious tannin in its youth, another reason for the prolonged aging in these large wooden barrels, a time for the wine to repose and find its identity as it emerges from the cocoon of tannins to reveal an exceptionally complex crowd of aromas and flavors. Although situated mere steps from the Mediterranean, harvest at Pradeaux (always manual) frequently starts in earnest for the Mourvedre during the first weeks of October. The average age of the vines is approximately 35 years and harvest levels are quite low, often in the range of 25 hectoliters per hectare. Fermentation occurs at temperatures between 28 and 30 degrees Celsius and the wines are racked into large oak ovals and foudres where they rest with occasional rackings for four years before being bottled. Neither new oak nor small barrels are ever used at Pradeaux and the red wines are never fined nor filtered. About the Winery:The Château Pradeaux is situated on the outskirts of the town of Saint Cyr-sur-Mer that lies directly on the Mediterranean Ocean between Toulon and Marseilles. The estate has been in the hands of the Portalis family since before the French Revolution. In fact, Jean-Marie-Etienne Portalis, who inherited the estate in 1752, helped draft the Napoleonic Code and assisted at the negotiation of the Concordat under Napoleon the First. The estate was devastated during the French Revolution and suffered the effects of the phylloxera epidemic in the 19th century. Suzanne Portalis and her daughter, Arlette, retreated to the domaine during World War II and undertook to revive the domaine. The domaine is currently under the direction of Cyrille Portalis, the sole direct descendant of Suzanne and Arlette. He continues to maintain the great traditions of this estate and is assisted by his wife, Magali, and now his two sons, Etienne and Edouard. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/738ce5e1-dab1-41f0-a82d-732e383dcba3/Occhipinti+Frappato.jpg Underground Wine Society: October - Occhipinti “Il Frappato” Grapes: 100% Frappato Region: Sicily, Italy Food Pairing: Summery pastas, salads and caponatas, veal and pork dishes, even with fish. Wine Notes: “Il Frappato stems from a dream which I had when I was a girl to make a wine that knows the land that I work, the air I breath, and my own thoughts. It is bitter, bloody and elegant. That is Vittoria and the Iblei Mountains. It is the wine that most resembles me, brave, original and rebellious. But not only. It has peasant origins, for this it loves its roots and the past that it brings in; but, at the same time, it is able to fight to improve itself. It knows refinement without forgetting itself.” About the Winery: “Everything begun eighteen years ago in the ”Fossa di Lupo” area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads hills and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny. In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed. The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast.” https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/77b05b80-bcc7-4a37-b69c-dd45bfff49d7/Robert+Sinskey+Orgia.jpg Underground Wine Society: October - Robert Sinskey “Orgia” Grapes: 100% Pinot Gris Region: Napa Valley, California Food Pairing: This wine is a perfect partner to all kinds of cuisine and manages to transition from light and delicate vegetable and seafood dishes to hearty grilled meats with aplomb. Wine Notes: Pinot Gris, grown on RSV’s organically farmed Three Amigos Vineyard, is hand-picked at night and delivered to the cellar door in pristine condition. Thirty percent of the fruit is fermented on the skins to extract flavor, tannin, and color then put down to age in old French oak barrels. The remaining fruit is delicately whole-cluster-pressed and cold-fermented in stainless tanks to preserve freshness and beautiful aromatics. The wine is aged for almost four years before release. About the Winery: The first vintage of Robert Sinskey was in 1986, created by winemaker Joe Cafaro who made each vintage until 1991. Only three wines were released from this first vintage, a Pinot Noir, Merlot and a Chardonnay. Over the years their wine portfolio has greatly expanded and unlike many Napa Valley wineries, Robert Sinskey does not focus on Cabernet Sauvignon. Winemaker Jeff Virnig has produced all subsequent vintages – one of the longer consecutive periods of time at one winery by any winemaker currently active in the Napa Valley. Robert Sinskey Vineyards is located against the hills on the eastern side of Silverado Trail in the Stags Leap District. Their motto is “fine wines from organic vines”. Sinskey was founded by Dr. Robert (Bob) Sinskey, a prominent cataract surgeon in 1986; today his son Robert oversees the winery operations. Robert originally moved up from Los Angeles to help his father for a short while but the winery ended up becoming his life’s work. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5f60b671-bb95-48be-82e0-8519ba3070f9/Cignale+Tuscan.jpg Underground Wine Society: October - Cignale Colle Della Toscana Centrale IGT Grapes: 90% Cabernet Sauvignon & 10% Merlot Region: Tuscany, Italy Food Pairing: Pairs well with roasted or grilled red meats and game dishes Wine Notes: Vinification Process: After harvesting the grapes macerate on the skins for 21 days at 82.4° F. Aging Process: Aged in barriques for 20-24 months, followed by at least six months of bottle aging. The first crop, in 1983, was eaten by wild boars (“cignale” in ancient Tuscan). Hence the wine name. About the Winery: Cignale was founded in 1981 by Neil and Maria Empson when they decided they wanted to craft their own Super Tuscan wine. They chose wine producer and friends, Alessandro “Sandro” François and his wife Antonietta, to partner with on this wine https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d90e32a9-8add-44cb-aa93-8baf4dc5fa10/Sleight+of+Hand+Levitation.jpg Underground Wine Society: October - Sleight of Hand Cellars “Levitation” Grapes: 100% Syrah Region: Columbia Valley, Washington Food Pairing: Syrah loves the grill. Try it with grilled burgers, rib recipes, or even grilled eggplant or portabella mushrooms. It also likes roasted duck, grilled sausages, beef chili recipes, and beef casserole recipes. If you crave red wines with fish, try Syrah with grilled tuna or salmon. Wine Notes: Aged 16 months in combination of new and neutral French oak puncheons and concrete tank. Fermented in small stainless steel bins and concrete tanks “Our 2019 Levitation Syrah is 100% Syrah sourced 67% from Les Collines Vineyard and 33% from Lewis Vineyard; two inimitable vineyards for Syrah in Washington State. The Lewis Vineyard Syrah was fermented and partially aged in concrete, while the Les Collines Syrah was fermented with 55% whole clusteres and aged in a combination of new and used French oak puncheons. This year's version is decidedly darker in its fruit tones than previous vintages, showing lots of blackberry and plum, with notes of roasted meat, cherry cola, and maple hiding in the background. The palate shares the aromatic savory notes, with added earthy elements, and loads of dark cherries and plums. This wine will age easily past a decade, so if you open this young, please decant, and please share with friends.” About the Winery: Sleight of Hand Cellars was founded in 2007 by Trey Busch and Jerry and Sandy Solomon. Our only goal from the outset has been to make world class wines while having the most fun that is legally possible. Our love of great wines from around the world, and our love of music, have inspired our vision and growth and have helped us reach a customer base that has the same passions as we do. The winery has been open for just a dozen years, but in that time Sleight of Hand Cellars has been named one of "The Next Generation" of up and coming wineries in Washington State, as well as one of "The Next Cult Wineries" by Seattle Magazine. In addition, we have been featured in Wine Spectator magazine and had numerous wines in various of the industry’s “Top 100” lists, including, most recently, being named to the 2018 Wine Spectator Top 100 for our Levitation Syrah. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cc3a633e-d40f-435f-8de3-ea27e87dd54a/Carmelo+Pena+Santana+Ikewen.jpg Underground Wine Society: October - Carmelo Peña Santana Bien de Altura Ikewen Tinto Grapes: Listan Negro, Listan Prieto, plus small amount of white grapes Region: Canary Islands, Spain Food Pairing: Traditional baked potatoes with pepper sauce (papas arrugadas), Stir-fried duck with vegetables, Zucchinis stuffed with lamb. Wine Notes: Made from high elevation pie franco vineyards facing northeast and southeast, planted in the volcanic soils that make up most of the Canary Islands. The grapes were hand-harvested and macerated 40% whole cluster, 60% destemmed for 31 days, then gently pressed into one 500L used French barrel and the remainder into steel tanks to finish fermentation and age for 8 months. The finished wine was bottled unfined, unfiltered and with very little added sulfur. About the Winery: A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria and starting his personal project Bien de Altura. His goals are to contribute to the recovery of abandoned vineyards in his area, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts, de-stemming by hand, and judicious use of SO2; temperature control is employed for some wines and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all work is done manually, from harvesting, bottling, labeling, etc. Gran Canaria is the 2nd most populous of the volcanic Canary Islands after Tenerife, hosting Las Palmas - 1 of the 2 capitals of the islands, along with Santa Cruz de Tenerife - and peaked by Pico de las Nieves at 1949m elevation. It’s considered desert climate due to its consistent warm temperatures and minimal precipitation (9 inches/year), and has extreme variations in climate and landscape. Carmelo focuses on the upper area of San Mateo just northeast of the peak, where there are old vineyards at 1200 meters altitude and higher. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2788a25c-5169-4c2c-9eda-b4751c86f3bf/Grosjean+Fumin.jpg Underground Wine Society: October - Grosjean Fumin Vigne Merletta Grapes: 100% Fumin Region: DOC Valle d'Aosta, Italy Food Pairing: It is based paired with medium and long aged cheese like toma and fontina, fondue, game, salami, and soups. Wine Notes: Fermentation: After total destemming and a 1-2 day cold soak, wine ferments spontaneously in 42-hl tronconic wood vats. Cuvaison lasts 30-40 days since 2014 (15 days prior to 2014). Pressing: Pneumatic pressing. Time on Lees: Wine remains on fine lees until assemblage prior to bottling. Malolactic Fermentation: Spontaneous, in vats following alcoholic fermentation. Élevage: 12-15 months in tronconic oak foudres/botti and Barriques. Press Wine: Blended after malolactic. Fining and Filtration: Unfined and cartridge filtered. Sulfur: Applied during vinification, after About the Winery: The Grosjean family traces its roots back to the village of Fornet in the high mountain passes known as the Valgrisenche, where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in wine production. The estate has now grown to encompass 7 ha of vineyards, spread between Quart and Saint Christophe. The domaine's holdings include numerous “cru” vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe, which have long been noted as some of the valley's best sites. We invite you to join us in exploring the viticultural bounty of this often overlooked valley, faithfully shepherded by the Grosjeans from soil to glass. https://www.fermentedatl.com/underground-wine-society-november daily 0.75 2022-12-17 https://www.fermentedatl.com/holidayreds daily 0.75 2022-11-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6dcd3097-051b-4a00-ba01-3097fe08e3bc/Holiday+Reds.jpg Holiday Reds - Holiday Reds Fantastic Wines for the Holiday Season! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15d199db-57a7-4164-8e46-bd6e392b6e27/Luigi+Giordano+Lange+Rosso+2022.jpg Holiday Reds - Luigi Giordano Langhe Rosso Grapes : Nebbiolo/Arneis Place : Langhe - Piedmont - Italy Process : The grapes are destemmed and pressed gently to ensure preservation of aromatics and slow extraction of color. Fermented under temperature controland daily pumpover, the wine spends 8-10 days on theskins and then completes malolactic fermentation in stainless-steel tanks. After completing fermentation, the wine ages for 2 months in large Slavonian botte followed by at least 3 months in bottle prior to release. Family : The winery was established by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own fruit, bottling the first wine under his own label in 1958. Today’s winery remains a spirited family effort, driven by the shared vision of Luigi himself, his daughter Laura, and his grandson Matteo Price : 25 btl | 11 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ac578ed5-a4b6-4601-9f81-85732a034ce6/Lunar+Apoge+Syrah.jpg Holiday Reds - Lunar Apoge Syrah Grapes : Syrah Place : Rhone Valley - France Process : Dry farming. No chemicals used (pesticides, fertilizers, additives, etc). 100% Organic and Biodynamic Certified by Demeter. Entirely made by hand in small crates on the 1st half of September. Nocturnal harvest by hand to prevent oxidation. Native yeasts fermentation from the local yeast in small stainless steel tanks. No chaptalization and acidification at all. The idea is to stay natural as much as possible. Family : The Leperchois family built the winery in Roquemaure in 1974 and converted the estate to organic in 1997 and to biodynamic practices in 2009. Fabien and Magali, avid advocates of biodynamic farming, explains why they call it natural viticulture: “...great wines can only be produced by working with nature, not struggling against it...after 25 years of observations and occasionally bitter experience, there is no longer a place for the ethics of productivity in the natural equilibrium at Lunar Apogé.” Price : 25 btl | 11 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/243e3ad4-43dc-4885-b92c-45cbe3808e4d/Perrini+Salento.jpg Holiday Reds - Perrini Salento Rosso Grapes : Primitivo | Negroamaro Place : Salento - Puglia - Italy Process : Dry farming. No chemicals used (pesticides, fertilizers, additives, etc). 100% Organic The fruit is harvested by hand into small baskets and whisked to the winery to cool down before crushing. The grapes are pressed and the juice fermented without stems with natural yeasts in stainless steel tanks. Maceration lasts 12-14 days and temperatures are monitored throughout . The wine is aged in stainless steel tanks . Family : The Perrini family have been making wine for generations. For many years most of the grapes were sold to local negociants , as the means and finances to estate bottle were not available to many of the local farmers. Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines, as opposed to the often too-heavy-handed fermentations of the region's native red grapes. Price : 21 btl | 8 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cfd828cc-e643-4364-9713-b51d60500e26/Cardedu+Cannonao.jpg Holiday Reds - Cardedu ‘Caldu’ Cannonau Grapes : Cannonau a.k.a. Grenache Place : Sardignia - Italy Process : Native yeasts fermentation done in stainless steel for 14 days. Aged partly in concrete and large botti (Slovinian Oak). Unfined and Unfiltered with 20mg/l of Sulphur added at bottling. Family : 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 traditional producers. The Loi family doesn’t think of itself as a natural wine producer; they are not in that hipster giro / circle. Yet they dry farm without the use of herbicides or pesticides, and all wines ferment with native yeasts. Price : 23 btl | 9 gls https://www.fermentedatl.com/beautifullyblended daily 0.75 2025-03-15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9e11cb98-ad71-412f-9d17-34064d1ee3f4/flight+graphics+%282%29.png Beautifully Blended (Alpharetta) - Beautifully Blended Amazing Blends from around the world! Some things are just better when they are blended. Come find your favorite bottle. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5cd34559-9ef0-4465-8088-8f7fac4c88dc/Les+Heretiques+Square.JPEG Beautifully Blended (Alpharetta) - Chateau d’Oupia “Les Heretiques” Grapes 50% Syrah, 25% Grenache, 15% Carignan, 10% Cinsault Place Minervois - France Process The vines average 40 years old, with some of them being up over 100 years old, and are planted on clay-limestone soils. The fruit is sustainably farmed and harvested partly by hand and partly by machine. The Syrah and Grenache are destemmed and macerated for 3-4 weeks in concrete vats. Carignan and Cinsault remain in whole clusters for a full carbonic maceration in steel tanks. Fermentation is with selected yeasts. The varieties are blended and bottled with a light, non-sterile filtration and a very small dose of sulfur. Family André Iché inherited an impressive 13th century castle and a large estate in the barren Minervois region. Iché was never a member of his village coop, tended his very old vines and made his wines but sold everything in bulk to local négociants. One day, a Burgundian winemaker happened to be in Oupia, tasted Iché's wines, and was so enthused that he convinced Iché to bottle and market his production. André expanded his vineyard holdings and started vinifying several cuvées of Minervois of his best grapes, the "Cuvée des Barons" and "Nobilis", aged in new oak barrels. He rebuilt a cellar, and, after much deliberation, bought and cleaned up some overgrown and steep terraces that had been abandoned since the late 19th century. The "Minervois Tradition" is 50% Carignan (from vineyards up to 100 years old), 40% Syrah and 10% Grenache. It is aromatic, full and densely colored, with a long finish of dark fruits. The wine is elegant and balanced — it is both enjoyable to drink young and can age 5-7 years. "Cuvée des Barons" and "Nobilis" are 60% Syrah and 40% Carignan, from a selection of old vines in the best plots, and are aged in Bordeaux barriques for 20 months. They are slower to evolve than the "Tradition" and exhibit more elegance and restraint, but similar dark berries and spicy aromas. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7a06bfcd-dff1-4e91-82fa-423944dcdb75/IMG_0243.jpg Beautifully Blended (Alpharetta) - Division Villages “Beton“ Grapes 35% Cab Franc, 32% Malbec, 24% Gamay, 5% Cabernet Sauvignon, 4% Pinot Noir Place Portland - Willamette Valley - Oregon Process The Béton blend features several grape varieties and fermentation techniques that all come together once blended after 5-6 months of aging. The heart of this wine is the Loire clone Cabernet Franc from the Applegate Valley fermented mostly whole cluster with natural yeasts both individually and co-fermented with Côt (Malbec). A new organic site near the western edge of the Yakima brought additional Côt with a delicious floral dimension. Gamay took a larger presence this vintage and smaller quantities of Pinot Noir and Cabernet Sauvignon rounded out a special year of this wine Family Kate Norris is the co-owner & co-winemaker of Division Winemaking Company. After cutting her teeth working in wine in France, Kate has since become a leader in Oregon winemaking. Working closely with organizations including the Oregon Wine Board and the Willamette Valley Wineries Association, Kate is often the one to encourage change and diverge from the path of sameness. Often found with her sleeves rolled up in her trusty Carharts, Kate’s approach to winemaking is open minded, always evolving and simple: drink good things with good people. Bottle: $33 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d1438e24-eaa0-4e50-8e4e-329ed5a0e0d0/IMG_0244.jpg Beautifully Blended (Alpharetta) - Ennak Grapes 40% Grenache, 25% Carignan, 18% Merlot, 17% Tempranillo Place Terra Alta - Catalunya - Spain Process Two vinifications Tempranillo and Merlot vinified together at 16°C, “cooked” at low temperature, pumping over as much as possible the first 24 hours in order to extract color and aromas. Then 2 times daily 30′. End of alcoholic fermentation without skins, in order do not extract strong tannins. Soft pressing, malolactic fermentation in tank. And another of Grenache and Carignan, harvested and fermented together, ripe Grenache looking for the aromas and almost ripe Carignan looking for the freshness and acidity. Full maceration with skins. Soft pressing. Malolactic fermentation in stainless steel vat. The final blend is decided by tasting. Fresh red wine with intense color and brightness, round on the palate. Soft and light on the mouth. Family Jordi Miro’s passion for wine started at an early age. As a child, he worked in his family’s vineyards alongside his father, Miguel Miro. There he learned to prune, plow, cultivate, and harvest. The family has been growing grapes in the region for generations - Jordi’s maternal grandfather had his own small winery, while his paternal grandfather, Jaume, was a renowned grafter in the region and an expert grower. After having worked most of his life for other wineries, Jordi planted his own 5 Ha (12.5 acres) of vineyards in 1999. The vines lie within the Terres de l’Ebre Biosphere Reserve. The soils are calcareous and poor in organic matter. The vineyard is organically farmed with no irrigation and no chemicals are used (pesticides, fertilizer, additives, etc). The grapes are hand harvested and the average yield in the vineyard is less than 3 lbs per vine. In 2009, Jordi began to construct his own small winery. He built it himself, brick by brick. Traditionally in Terra Alta, whites and reds were produced by extended skin contact. Jordi's wines combine traditional methods with a modern touch. He does spontaneous fermentation with native yeasts, uses no winemaking additives and the wines are very minimally fined or filtered. Sulfite levels are below 60 mg/L. Jordi still uses the lessons he learned from his father, doing all the work himself. He prunes, plows, thins the vines, harvests, ferments, rakes, cleans the vats and bottles the wine. Harvest starts with the first light of the day and is done by hand, into small cases. Jordi’s philosophy is to do as much as possible in the vineyard to create the wine there, and then just do minimal intervention in the winery. Bottle: $27 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ca4d9f9b-dff8-4c67-8bee-562759bce1f3/IMG_9941.jpg Beautifully Blended (Alpharetta) - Fidelity Grapes 76% Merlot, 12% Cabernet Sauvignon, 7% Petit Verdot, 3% Cab Franc, 2% Malbec Place Alexander Valley - Sonoma County - California Process Organic vinification practices; Unfined and Unfiltered; Aged 10 months in French Oak, 15% of which is New French Oak Family In 1990, Nick and his wife Yolyn settled down in Healdsburg, California, as Simi’s Associate Winemaker. Nick was promoted to Chief Winemaker 1991 and became Vice President and Chief Winemaker in 1996. Nick spent a total of 13 years at Simi and was one of the driving forces that brought the Simi Reserve Cabernet program to notoriety. In May of 2003 Nick accepted the position of Executive Vice President and Winemaker at Allied Domecq Wines USA. During recent acquisitions Nick has been named Vice President and Executive Domestic Winemaker for Beam Estates wine portfolio. As winemaker for Beam estates, Nick oversees the production of Clos Du Bois, Buena Vista, Haywood, Garcia, Atlas Peak, William Hill, Gary Farrell and Jakes Fault. In the global arena his work takes him to Mexico, Spain, Argentina and New Zealand where he is involved with blends being imported into the domestic market as well as several domestic brands that are being exported into other global markets. In 1998 Nick and Yolyn Goldschmidt, established their own line of wines with the release of Goldschmidt Vineyards. The goal of the company was to produce two distinct brands of fine wines, Forefathers and Goldschmidt Vineyards; with the idea of focusing on site specific winemaking from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly which vineyard sites he would choose to make his wines from. Under the Forefathers brand Nick and Yolyn produce a New Zealand Sauvignon Blanc, an Australian Shiraz, and a California Cabernet Sauvignon. For the Goldschmidt Vineyard brand they have created two distinct Cabernet Sauvignons, one from Alexander Valley in Sonoma and the other from Oakville in Napa Valley. The wines Nick and Yolyn Goldschmidt produce are all single vineyard, 100% varietal, handcrafted, small production artisan wines. Bottle: $27 | Glass: $12 https://www.fermentedatl.com/embrace daily 0.75 2023-01-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bb5fd02a-aa15-41fb-bc61-21c18eeeada0/Embrace+the+Chill+Alpharetta.jpg Embrace the Chill (Alpharetta) - Snow Whites Just because it’s getting cold outside doesn’t mean we have forgotten our white wine lovers! This flight highlights a few white wines that are perfect for a chilly season! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8aead2e6-4c79-44e0-b0f3-8232b04ba358/Vendage+Nocturne.jpg Embrace the Chill (Alpharetta) - Pierre-Henri Gadais ‘Vendage Nocturne’ Grapes : Melon Place : Loire Valley - France Process : The Nocturne 2021 from Domaine de la Combe is composed of 100% Melon de Bourgogne; and is essentially a Muscadet. This flint, green and sprightly little wine is like morning mist, super light and approachable. This organically-farmed wine was sourced from 40 year old vines, then fermented in stainless steel tanks. Family : The wine was vinified by Pierre-Henri Gadais, from Organically-farmed vineyards. Pierre wanted to label the wine according to the varietal, but appellation laws do not allow this, so he named it “Nocturne,” because the harvest took place in the evening. The wine was vinified with an emphasis on the fruit flavor, not the lees. Price : 29 btl | 13 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af5b99d8-62d4-4c24-b0d6-bf0bbcf00a83/Le+Balloon.jpg Embrace the Chill (Alpharetta) - Le Ballon Grapes : 70% Vermentino 30% Colombard. Place : Languedoc-Roussillon - France Process : Traditionally made. Fermented in stainless steel. Vin de Pays classification. Family : Vignerons de Nature consists of a group of passionate winegrowers sharing the same philosophy and who had the idea of pooling their resources. All the wines come from organic or biodynamic agriculture or from winegrowers who deeply respect their terroir. Today, they represent 30 winegrowers throughout Italy and France. Bottle: $15 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1619accb-8f66-4536-9181-ec38d30654b1/Pavette+Chenin+Blanc.jpg Embrace the Chill (Alpharetta) - Pavette Chenin Blanc Grapes : Chenin Blanc Place : California Process : Grapes picked early in the morning at around 23 Brix and sent direct to press. Cool and slow fermentation in stainless steel tank with partial malolactic conversion. Family : Rob Fisher PEACOCK :: Genus name Pavo páv (croatian) / pavón (galician) / pavone (italian) / pavo real (spanish) LITTLE :: -ette (diminutive as in vignette, kitchenette or cigarette) PAV + ETTE :: PAVETTE (little peacock) Price : 17 btl | 7 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/faa9188c-1ff4-4835-8cbe-2492438fd47b/Foti+Bianco+VignadiMilo.jpg Embrace the Chill (Alpharetta) - I Vigneri VIGNA di MILO Grapes : 100% Carricante Place : Etna - Sicily Process : in part ungrafted native vines. Direct pressing of whole grapes with static and natural settling of the must for about 30 hours. Family : The Vigneri are all men and women who are originally from Mt. Etna, and many have been working with us for more than 25 years. Knowledge, this direct personal relationship – without intermediaries between us – is fundamental. The goal is to make “Human Wines”, carrying winemaking with respect for Humankind and the Environment. Bottle: $59 | Glass: $26 https://www.fermentedatl.com/advent daily 0.75 2022-12-24 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1605723314423-JWXWJ3U5XX1L7VHCNQWH/20160412-215358-largejpg.jpg Advent Wine Calendar https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789863645-X78XZWZNXDF16HYZO4NB/Texier+Chat+Fou%281%29.jpg Advent Wine Calendar - December 1 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789875720-V1MWAQJVLC4SZ809ITRC/Triennes+Viognier%281%29.jpg Advent Wine Calendar - December 2 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789896252-KXP0VGZHPG5A63UO44Z6/JPB+Lancie.jpg Advent Wine Calendar - December 3 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789908381-IBNNC6MAXLO3EJSCXU55/Combel+La+Serre+Cahors.jpg Advent Wine Calendar - December 4 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789999980-42L71TTC55ALPED33QZR/Dom+Ferrandiere+grenache+gris+rose.jpg Advent Wine Calendar - December 5 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670789911773-18L9FM6BI317DJYVY993/Dom.+Menuier+MR.jpg Advent Wine Calendar - December 6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670790053234-1KBNQOYUVJPYG5T5F3P2/coenobium+2.jpg Advent Wine Calendar - December 7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670790073198-JSI6ZQNMN7ZYO002B7S6/Scarbolo+Pinot+Grigio.jpeg Advent Wine Calendar - December 8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670790140688-W5TOJ9EWOCB5JPGL4IY0/Cardedu+Cannanou.jpg Advent Wine Calendar - December 9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670790156399-SMBFAK2XUAB1668X8IG3/Poderi+Cellario+E+Rosso.jpg Advent Wine Calendar - December 10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1670790169330-G9YICD2AOGW1B4B3NL09/Malpasso+Rose.jpg Advent Wine Calendar - December 11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671080636497-N36667Y9R65FH047A3VD/Sassara.jpg Advent Wine Calendar - December 12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671080724929-19WLNV8D9BKZBDLQG3FF/Pavette+Pinot+Noir.jpg Advent Wine Calendar - December 13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671080761872-21PL8BXY3BMGIXNKTS82/Big+Salt.jpeg Advent Wine Calendar - December 14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671296790078-M85FMYOXZBPE2DFW1TJP/Broc+Cellars+Love+Red.jpg Advent Wine Calendar - Decmeber 15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671296872792-0G1ONHRIM9LXNT9NEBZV/occams+razor.jpg Advent Wine Calendar - December 16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671297521090-5QDQ4ODJR9SWXSU1PYTD/Es+Okay+Rose.jpeg Advent Wine Calendar - December 17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671821134558-5LOC9HGDQVH8S4E3BHBD/Division+Beton+2.jpg Advent Wine Calendar - December 18 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671900722864-P9ZJVDPCKW8FE1XNTZTN/Bernardus.jpg Advent Wine Calendar - December 19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671893030177-07BQ7VQ4VW6E1HLC0Q2O/Olivier+Riviere+Rayos+UVA.jpg Advent Wine Calendar - December 20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671893098368-U8APUVDEHPXN4FX69VCF/Las+Lilas+Vinho+Verde+Rose.jpeg Advent Wine Calendar - December 21 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671893176074-TI2ISK3ED4KKSPFXX0VN/Vina+Sastre+Tempranillo%281%29.jpg Advent Wine Calendar - December 22 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671893248392-IAPX0ZAMZ1WFQFN8EYE6/Semaphore+7.jpg Advent Wine Calendar - December 23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671900246757-SQ0ZRKXIQF83IHUVP0LY/Albarino+Nessa.jpg Advent Wine Calendar - December 24 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1671900599073-3FAZPW2PULQJLEL4MMZV/Envinate+Benje+Bianco.jpg Advent Wine Calendar - December 25 https://www.fermentedatl.com/underground-wine-society-december daily 0.75 2022-12-17 https://www.fermentedatl.com/underground-wine-society-template daily 0.75 2022-12-17 https://www.fermentedatl.com/gimme-some-skin-alpharetta daily 0.75 2023-03-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb3a8d89-9ffb-48f1-80e9-b133c95861fb/G+New+Gimme+Some+Skin.jpg Gimme Some Skin (Alpharetta) - Gimme Some Skin From Orange Wine to Rosé, experimenting with skin contact has been a part of the winemaking process for centuries. Whether it is leaving the skin on white grapes longer to make the hue orange, or removing the skins of red grapes early, to make that beautiful pink wine, it is always fun to explore the wonderful iterations of skin-contact wine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/957743c3-c060-41a4-8a65-b53e928f658d/G+Apelo.jpg Gimme Some Skin (Alpharetta) - Gustavo Riffo ‘A Pelo’ Grapes: 100% Moscatel d’Alexandria Place: Itata Valley, Chile Process: The grapes come from a parcel of unirrigated and own-rooted 70-year-old vines. They were destemmed and fermented in old clay amphora with maceration on the skins for 8 months. Bottled unfined, unfiltered, and with only a small amount of SO2. Family: Gustavo Riffo has been making Pipeño in the traditional style, aged in Raulí, from his family’s vines for over 10 years. After receiving a government grant to study winemaking and farming, Gustavo spent a harvest with Benziger Family Winery, one of Sonoma’s pioneers of biodynamic farming, where he was inspired to improve farming practices on his own family farm. He started by converting the property to organics and plans to incorporate biodynamic practices in the future. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/77993b27-f553-46a6-8201-8c781f9f4f8d/G+Zeste.jpg Gimme Some Skin (Alpharetta) - Domaine de la Combe ‘Zeste’ Grapes: Melon de Bourgogne Place: Loire Valley, France Process: Whole clusters are harvested slightly over-ripe and placed in an open barrel for carbonic maceration of 2 weeks. When this maceration ends, the grapes are pressed and blended with the initial juice. This blend goes back in the same barrels with no additives or sulfites during the entire process. Aging is in used oak barrels with the with the goal of an exchange with oxygen without the addition of oak taste. The wine ages for 8 months on it’s skins without raking and without any battonages. Family: Coming from two winegrowing families in Sancerre and Muscadet, Pierre-Henri Gadais quickly became passionate for the universe of wine and decided to study viticulture and oenology. In 2016, he had the opportunity to carry out his first vinification, and to implement what he had learned from experiences both in France and abroad. In 2017, Gadais began the process of converting the estate to organic agriculture culminating in certification in 2021. Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/41465007-e130-4f72-b68e-04d72220e440/G+Lirondozo.jpg Gimme Some Skin (Alpharetta) - Cantalapiedra Viticultores ‘Lirondo’ Grapes: 70% Verdejo, 30% Tempranillo Place: Toro and Rueda, Spain Process: The grapes come from two certified organic sites at about 760m elevation planted on pebbly sand. The red grapes from Toro are macerated for about 24 hours, while the Verdejo is directly pressed and added to the Tempranillo musts to ferment together with their native yeasts in stainless steel tanks. The wine rests 8 months on the lees before bottling without fining or filtration and with no added sulfur at all. Family: While most producers in the region of Rueda, Spain, have embraced ultra-modern styles viticulture and winemaking, the father/son team of Isaac and Manuel Cantalapiedra is farming certified organic vineyards producing natural wines with ancestral methods such as fermenting with wild yeasts with little temperature control. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eacabd02-b37d-4d60-8161-b765bf190f0e/G2+Malpasso.jpg Gimme Some Skin (Alpharetta) - Malpasso Vino Rosato Grapes: 90% Sangiovese, 10% Grenache Place: Umbria, Italy Process: Organically grown grapes are all pneumatic direct pressed. Wild yeast fermentation. Aged in stainless steel. Minimal added sulfur and no filtering or fining. Family: Margret Etten Cantarelli made her first vintage of wine in 1961, inspired by her passion for the land and a drive to create a fully-functioning, independent farm and winery. After 50 years of quality winemaking, she passed the torch along to their daughter Sabina who, along with her husband Pier, has instilled new energy into the family's work and has made Montemelino into both an amazing local winery with history and tradition0n while progressing the wines and farming methods to new levels of quality. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/99c22945-1ae5-4502-aabf-a553f296884d/Fermented+wine+101+web+%282%29.png Gimme Some Skin (Alpharetta) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/store-new-format daily 0.75 2022-12-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1587234578406-8A2IYG3Y6E522HZUV8MH/banner%2Bfor%2Bonline%2Bcatalogue.jpg Store (New Format) https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1672090693231-IAXKTBE79KR5S1TGJE0J/Lapis+Luna%281%29.jpg Store (New Format) https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1610486619926-IRL65EHG848JCTWX9S7G/Rounded+Fermented+Gift+Card+4+2021.png Store (New Format) - Give the gift of choice! Pick an amount between $25 - $500 https://www.fermentedatl.com/sun-kissed-whites-canton daily 0.75 2023-05-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aae23ce6-e4d1-4c6f-914d-883940b94481/IMG_7427.jpg Sun Kissed Whites (Canton) - Sun Kissed Whites Spring has sprung and everything has been kissed by the sun : Including these beautiful white grapes! Come discover what spring tastes like as you explore 4 delicious wines from California, France, Slovenia and Germany! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/771d5b81-7d0d-4af9-ac64-2bf01565655c/Angelo+Negro+Arneis.jpg Sun Kissed Whites (Canton) - Angelo Negro Bianco Grapes: 100% Arneis Place: Piedmont - Italy Process: cryo-maceration for 8-10 hours followed by a native yeast fermentation. Aged in stainless steel for 4+ months on the lees with regular battonage. Unfined and Unfiltered. Family: Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d3f695ed-04a2-4166-a71a-c3de9a47f114/Chateau+La+Rame+Bordeaux+Blanc.png Sun Kissed Whites (Canton) - Chateau La Rame Blanc Grapes: 95% Sauvignon Blanc 5% Semillon Place: Bordeaux - France Process: Trained in Guyot and Cordon de Royat and planted at 5,000 vines/ha. Vines destined for dry white Bordeaux average 20 years old. All other vines average 30-50 years old.Grapes are totally de-stemmed and ferment with indigenous yeasts in stainless-steel tanks. Cuvaison lasts 3-4 weeks. White wines see regular bâtonnage during élevage; Family: Situated 40 kilometers southeast of Bordeaux, Château La Rame is among the oldest and most renowned properties in the Sainte Croix du Mont appellation. Situated on a hill overlooking the Garonne river, the estate has long been recognized as one of the prime sites in the region for viticulture, having received gold medals at exhibitions in Bordeaux in 1895 and in Paris in 1900. Once the property of the Baron de Vertheuil, Governor of the Île d’Oleron, the estate fell into the hands of Claude Armand, the father of the current owner, Yves Armand, at a time when the appellation had fallen out of favor. The Armand family has undertaken to re-establish Sainte Croix du Mont as an appellation of merit set to rival the great estates of Sauternes and Barsac. We have represented Château La Rame in the US market since the 1989 vintage. The 20 ha under vine at the estate are divided between Cabernet Sauvignon and Merlot to produce Bordeaux Rouge and Rosé and Sauvignon Blanc and Sémillon to produce dry white Bordeaux and the sweet Sainte Croix du Mont. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5c9c5016-746f-4738-9d8a-dcc7b6182edc/Charisse+Picpoul.jpg Sun Kissed Whites (Canton) - Charisse Picpoul Grapes: 100% Picpoul Place: Pinet - Languedoc - France Process: The vines have an average age of 25 years. After a manual harvest, the grapes are fermented in temperature-controlled vats and left on the fine lees for six months prior to bottling. Family: The Allies family has grown vines for several generations in Pomerols, along the northern edge of the Bassin de Thau. This large inland sea, on the southern part of the Pinet appellation, has a microclimate significantly influenced by cooling sea breezes, which accounts for the particular expression of freshness in these whites. The soils are composed of clay and limestone. Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9ae31f9c-d75a-4321-bd0b-e2804fe23144/IMG_7441.jpg Sun Kissed Whites (Canton) - Garciarévalo Casamaro Grapes: 85% Verdejo, 15% Viura Place: Rueda, Spain Process: 100% free-run juice, fermented in stainless steel and bottled directly from the tanks. Family: Garciarévalo is situated at the confluence of the rivers Adaja and Eresma, which produces an exceptional microclimate characterized by temperatures up to five degrees cooler than other surrounding areas. This zone also offers a big climatic difference between the day and the nighttime temperatures, which is key for retaining acidity. Far from the arid conditions one expects in Castilla y León, their elevation at 900m and location within a pine forest, between two rivers, provides an ideal microclimate for producing beautiful, fresh, native verdejo grapes. The soil here is extremely sandy and low in organic material, allowing for excellent drainage and a greater difference between daytime and nighttime temperatures due to sand’s quick release of heat at night. These factors allow their wines to be ripe yet incredibly fresh, with exceptional acidity for the warm Rueda region. It has also aided them in their conversion to completely organic viticulture, for which they were certified in the 2020 vintage. Bottle: $19 | Glass: $8 https://www.fermentedatl.com/layersofskin daily 0.75 2023-05-20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9fda7f96-f478-4635-bbfa-6d0ba16370d5/IMG_4440+%281%29.jpg Layers of Skin - LAYERS OF SKIN $19 Different shades of skin contact white grapes. a.k.a Orange Wine, Amber Wine & Copper Wine. These are four beautiful examples from California, Oregon, Spain and Slovenia. Discover the layers of skin and how uniquely different and delicious these wines are. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/20b1021e-e7a0-432f-a506-7b15b4aa40e7/Es+Okay+White.jpg Layers of Skin - Rootdown ‘Es Okay’ Grapes: 52% Chardonnay 27% Chenin Blanc 17% Pinot 4% Riesling 1 % Orange Muscat Place: Mendocino - California Process: Practicing organic viticulture, work in the cellar is minimal with little intervention. Fermentations are left to start with indigenous yeasts, with no fining and only a light filtration is utilized if needed. Stainless Steel fermentation. Only some of the grapes see extended skin contact and are then blended together to create this unique wine. Family: The Rootdown label refers to the grassroots of winemaking and the downward influence of the soil on wine, particularly in organic winemaking. Rootdown focuses on varietal specific wines from single vineyards that lead with earth and texture, rather than only fruit. Bottle: $27 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bd171526-6cc1-4ed9-aff0-ae558e9ea95d/Day.jpg Layers of Skin - Day Wines ‘Vine de Days’ Grapes : 37% Müller-Thurgau, 33% Gewürztraminer, 24% Riesling, & 7% Pinot Gris Place : Willamette Valley - Oregon Process : 21 days of skin contact for all the grapes. Stainless steel fermentation and ageing. Native yeast fermentation. Sustainable farming. Family : Founded by winemaker and owner Brianne Day in the 2012 vintage, Day Wines is a producer of boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a9cba190-5ff4-4250-bbd9-5116009fa5fc/IMG_1997.jpg Layers of Skin - Gulp Hablo Grapes: Verdejo & Sauvignon Blanc Place: Castilla-La Mancha - Spain Process: Demeter and vegan certified, no sulfites added. Fermentation and maturation are both done in stainless steel. This wine made of the indigenous white-berried grape called Verdejo, and while common and popular in Spain is still underrepresented in American markets. It is known for making thirst-quenching dry whites. Family: Gulp Hablo is the dream of three brothers, Francisco, Javier, and Luis Parra. The hope was to celebrate their home of La Mancha by raising organically and biodynamically grown grapes. When it comes to the winemaking behind Friend and Farmer, they partnered with the exceptional Juan Antonio Ponce of Bodegas Ponce. The name Gulp Hablo (ah-blow) is play on the word ‘gulpable’ and that’s exactly what it is. Bottle: $25 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/265b166f-ab22-4957-9bb8-c5ad1a64432b/IMG_1996+%281%29.jpg Layers of Skin - Gonc ‘Grape Abduction’ Grapes : Pinot Blanc, Pinot Grigio, Riesling Place : Stajerska - Slovenia. Process : Sustainably farmed and Native Yeast Fermentation. Stainless Steel Family : The Grape Abduction wines are a collaboration with Gônc Winery in Slovenia and they are the newest find of ridiculously awesome wine that outperforms its price. They realized that there was one special place on this planet with the perfect conditions to grow wine fit for the tastes of space: Stajerska, Slovenia. Grapes as diverse as Pinot Blanc, Pinot Noir, Pinot Grigio, Riesling and even the hard-to-pronounce ones (we're looking at you, Žametna Črnina) thrive in the harsh environment of these rocky hills. Made entirely by ... erm, hand... and treated with the highest degrees of technology and care, they have created three wines that truly give you the taste of the cosmos. Space juice, if you will. And if you ever found yourself gazing up the sky and asking: do aliens make wine? Now, you have your answer. Bottle: $25 | Glass: $10 https://www.fermentedatl.com/war-of-the-roses-canton daily 0.75 2023-05-20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3fb1b22a-0e47-4c2a-94e0-c286738a6f88/IMG_7428.jpg War of the Roses (Canton) - War of the Rosés Not all Rosé is the same… here w have a battle between 4 completely different styles from all over the world. Who will win your heart in this war? https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/925989e7-e548-487a-bd53-eb3a56158424/20230428_145332.jpg War of the Roses (Canton) - Domaine Fontsainte Gris de Gris Grapes : 90% Grenache Gris, 5% Carignan, 5% Mourvèdre Place : Languedoc-Roussillon, France Process : Low intervention traditional fermentation. Light skin contact of Grenache Gris with a blend of light pressed Carignan and Mourvedre and ages 4-6 months in stainless steel tanks. Family: The first vineyards at Domaine de Fontsainte, in the Corbières appellation, were planted by the Romans. Artifacts found in these vineyards, such as an old coin dating from the time of Marcus Agrippa in 25 A.D., are a testament to its antiquity. The original domaine was built around a thermal spring, which was later named for the local, twelfth-century patron saint, Saint Siméon; hence Fontsainte—the saint’s fount. Yves Laboucarié’s family has been making wine here since the seventeenth century, and we were lucky to have met him so early on in his career. For over forty years, KLWM has been proudly importing his wine, and now we work with his son, Bruno. Like his father, one of the first vignerons working with whole cluster fermentation in the region, he believes strongly in the family’s legacy of innovation. He has re-equipped the cellars, replanted new vines, and even added new cuvées. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/31ffa0d8-25d6-464a-bf4a-2c59b7d2a58e/Chateau+La+Rame+Rose.jpg War of the Roses (Canton) - Chateau La Rame Grapes: 80% Cabernet Sauvignon 20% Merlot Place: Bordeaux - France Process: Rosé, dry white, and red wines are totally de-stemmed and ferment with indigenous yeasts in stainless-steel tanks. Cuvaison lasts 3-4 weeks. Sainte Croix du Mont Réserve du Château ferments with indigenous yeasts in barrel (30% new). Sainte Croix du Mont Tradition ferments with indigenous yeasts in stainless-steel tank (50%) and barrel (50%) (30% new). Family: Situated 40 kilometers southeast of Bordeaux, Château La Rame is among the oldest and most renowned properties in the Sainte Croix du Mont appellation. Situated on a hill overlooking the Garonne river, the estate has long been recognized as one of the prime sites in the region for viticulture, having received gold medals at exhibitions in Bordeaux in 1895 and in Paris in 1900. Bottle: $25 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b96e3b9c-5155-4dd4-9d8b-d7b24d56e938/Ercole+Rose.jpg War of the Roses (Canton) - Ercole Rosato Grapes: 65% Barbera, 35% Dolcetto Place: Peidmonte - Italy Process: Fermented and stabilized in inox steel tanks. Family: With a singular concentration on the Piedmont region of Italy, The Piedmont Guy has championed a select group of passionate winemaking families for nearly a decade. Ercole is our line of everyday wines upholding our commitment to honoring the work of the unsung heroes of Italy—the grape growers themselves. Ercole, whose English translation is Hercules, is only made possible by a generations-old cooperative of local growers in the Monferrato area. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2a866267-73de-4912-abfc-5eb1e985850d/Forlorn+hope.jpg War of the Roses (Canton) - Forlorn Hope ‘Queen of the Sierra’ Grapes : Zinfandel, Grenache noir, and Tempranillo Place : Calaveras County - California Process : The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February Family : At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. Bottle: $27 | Glass: $13 https://www.fermentedatl.com/rainyday-whites-alpharetta daily 0.75 2023-03-22 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/924345b4-3c90-4ae1-8d03-684191c77249/New+White+Flights+Pic+2.jpg Rainy Day Whites (Alpharetta) - Rainy Day Whites Just because it’s getting cold outside doesn’t mean we have forgotten our white wine lovers! This flight highlights a few white wines that are perfect for a chilly season! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b35f0eb1-09c5-4f93-aa37-3b46d3cca92a/Martha+Stoumen+Post+Flirtation+White.jpg Rainy Day Whites (Alpharetta) - Martha Stoumen ‘post flirtation’ Grapes : 30% Vermentino, 27% Roussanne, 25% Marsanne, 18% Muscat blanc Place : Sebastopol, California Process : Muscat blanc harvested one week prior to Roussanne and Marsanne. Each lot tumbled in the press to get just a hint of skin contact before pressing, then co-fermented in stainless steel. Vermentino pressed immediately and fermented separately in stainless steel before blending with Roussanne, Marsanne, and Muscat blanc. Aged together on fine lees for 6 months before bottling. Unfined. Unfiltered. Sediment expected. Family : After 8 years apprenticing around the world, Martha Stoumen set out as a self-funded, first generation winemaker to answer the question, “What does California taste like?” In the hot little corner of Northern California, Mediterranean grapes thrive and healthy vineyards allow us to create joyful balanced wines. Stoumen’s wines are made from unexpected varietals and offer new takes on California classics. Of the nearly two dozen wines she makes every year, blends and flavors change but the desire to share the simple pleasures of natural wine remains the same. Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4bb4b463-0c26-4a1e-be74-d89baa98274c/Casamaro.jpg Rainy Day Whites (Alpharetta) - Casamaro Grapes : Verdejo Place : Rueda, Spain Process : 100% free-run juice, fermented in stainless steel and bottled directly from the tanks. Family : Jose Antonio Arévalo and Benicio Garcia founded Garciarevalo in 1991 with the intention of preparing wines from grapes from the centenary vineyards planted in the municipality of Matapozuelos, famous for Verdejo grapes. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/667551cf-0644-40fe-892e-816870056db7/Passionate+Monkey+White.jpg Rainy Day Whites (Alpharetta) - Passionate ‘Del Mono Blanco’ Grapes : 60% Sauvignon Blanc, 40% Semillon Place : Tupungato, Argentina Process : Del Mono literally means, 'From the Monkey.' Here at Fermented, we’ve taken to calling the Blanco version, “Monkey White.’ The grapes come from 2 sustainably farmed vineyards in the Tupungato region of the Uco Valley. They are left one day on the skins and are then pressed and co-fermented in concrete vats before being aged for 6 months in concrete. Family : Since renting an old abandoned bodega in Tupungato and transforming it into a collaborative winemaking facility, Matias Michelini has experimented and created wines from various terroirs, always with his characteristic imprint of pushing the envelope while holding the utmost respect and admiration for nature; he takes the freedom to innovate, looking to make pleasurable wines while exploring undiscovered terroir. Price : $19 btl | $8 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bf2fc0fb-5811-4aa8-bf44-e377d159d443/Time+Machine+White.jpg Rainy Day Whites (Alpharetta) - Bow & Arrow ‘Time Machine White’ Grapes : Mostly Chenin with a splash or two of Chardonnay and Melon Place : Oregon Process : The source for B&A’s Chenin Blanc, Union School Vineyard is a part of Dieter Bohm’s impressive operation in Junction City. This warm site (by B&A’s standards) is ideal for producing the expressions of Chenin Blanc that B&A strives to make. Soil: Bellpine Vine age: 7 years? Elevation: 450 feet Family : Bow & Arrow is Scott Frank’s interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation to Scott are the Willamette Valley and “humble.” The growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence, and Scott feels honored to make wine there. Price : $29 btl | 13 gls https://www.fermentedatl.com/tirone-weaver-alpharetta daily 0.75 2023-02-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e61cb238-d52d-408f-bf18-1a092d2d044d/Tirone+%26+Weaver+Flight.jpg Tirone Weaver (Alpharetta) - Tirone & Weaver Cheers to the New Year! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ac9ce0eb-75ca-4fcc-88d1-1061ac0a55b3/Knock+on+Wood.jpg Tirone Weaver (Alpharetta) - Maison Noir ‘Knock on Wood’ Grapes: 100% Chardonnay Place: Dundee, Oregon Process: All stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish. Family: Founded by André Hueston Mack in 2007, Maison Noir incorporates a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of New York City's best restaurants and now available nationwide. Mack is a zealous wine educator who has been invited to host seminars as well as conduct panel discussions at numerous esteemed food and wine events. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2842ba2a-3ee0-4f8f-9598-0923039f8242/Ercole+Rosato.jpg Tirone Weaver (Alpharetta) - Ercole Rosato Grapes: 65% Barbera, 35% Dolcetto Place: Piedmont, Italy Process: Following a soft pressing of the grapes, the juice is left in contact with the skins for only a few hours, lending the wine its light pink hue. Fun fact: Rosato accounts for a miniscule percentage of overall wine production in Piedmont, and 2021 marked just the fourth vintage of this Ercole bottling. Family: The cooperative behind Ercole works predominantly with old vines ranging from 30 to 50 years old. All participating growers adhere to the European Union rule for sustainable farming known as lotta integrata, or lutte raisonnée, though many are now certified organic. None of these growers use systemic treatments or chemicals, employing only minimal copper and sulfur. Both vinification and bottling are certified vegan. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/986d6dac-ac2d-4118-99f0-22be2f3b988d/Pavette+PN.jpg Tirone Weaver (Alpharetta) - Pavette Pinot Noir Grapes: 100% Pinot Noir Place: Central Coast, California Process: Primary fermentation in open top tanks with 15% stem inclusion. Malolactic and aging in a combination of stainless steel tank (75%) & French oak barrels (25%) for 6 months. Family: PEACOCK :: Genus name Pavo páv (croatian) / pavón (galician) / pavone (italian) / pavo real (spanish) LITTLE :: -ette (diminutive as in vignette, kitchenette or cigarette) PAV + ETTE :: PAVETTE (little peacock) “Keep on struttin!” Bottle: $17 | Glass: $7 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4e9a266e-7531-443a-830b-430374a2fa54/Monsalaia+Maremma.jpg Tirone Weaver (Alpharetta) - Monsalaia Maremma Grapes: Merlot, Sangiovese, Cabernet Sauvignon Place: Tuscany, Italy Process: Based on the Super Tuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Maremma is Italy's Wild West. The coastline is a landscape of white sandy beaches, umbrella pines, strawberry trees, oak trees and heather that gives way as one drives inland to a classic Tuscan rolling hills covered in olive trees and magnificent vineyards. From this beautiful land the range of wines are produced from meticulously pruned grapes to get the most concentrated fruit looking for that elusive quality where sun, sand, clay, sea breeze and grape are united into wines of great character from an exceptional place: Maremma in Tuscany. Family: The Castellani Family have produced classic wines in Tuscany since more than 150 years. Every generation continually experiments with their vineyards and cellars in order to select the best Tuscan wines to be bottled under the family brand. Exporters of wine since 1903, the Castellani family have founded their high-quality wines on the belief that "the quality of the wine starts in the vineyard." Bottle: $19 | Glass: $8 https://www.fermentedatl.com/supernatural-1 daily 0.75 2023-02-25 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/519fa7b8-7ba4-4187-9630-25b59d1780db/20230204_123126.jpg Super Natural (Alpharetta) (Old) - Super Natural Everything at Fermented is more natural but some wines are Super Natural. No additives whatsoever. Some refer to this as a Zero Zero wine. See if you enjoy this style of wine and explore the world of Super Natural https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f52f824f-c443-4a19-bb6b-d9d2b89aa462/Ortaccio+Bianco.jpg Super Natural (Alpharetta) (Old) - Ortaccio Bianco Grapes: Procanico with some Malvasia. Place: Latera - Lazio - Italy Process: Spontaneous fermentation with 3 days skin maceration, all in fiberglass containers. Aging in oak and chestnut barrels,. No filtering or fining, no temperature control, and no added sulfur. Family: Massimo Antonuzi and Patrizia Montanari found some near-forgotten small vineyard parcels, and started making wine in 2015 as Cantina Ortaccio. Massimo and Patrizia used to run a wine shop in Rome, but decided to forego the hustle and bustle for a more solitary life in the vineyards. Bottle: $39 | Glass: $17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f0b01654-1357-48e5-bd0b-b50555277a1b/Tagad.jpg Super Natural (Alpharetta) (Old) - Tagada Grapes: 50% Tintilla, 25% Falanghina, 25% Trebbiano (Toscano) Place: Abruzzo - Italy Process: Destemmed by hand and fermented for 6 days on skins, then pressed and placed in steel where fermentation finishes. Aged for 4 months in stainless steel. No filtering or fining and minimal sulfur additions, if necessary. Family: Two friends, one Molisano and one Abruzzese, Amir and Michele respectfully, began their new winemaking adventure with a vision to make Molise ESISTE! They want to showcase the land that is Molise, a place where traditions, terroirs and grape varieties mingle from surrounding regions, by making some very compelling natural wines. Bottle: $37 | Glass: $17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9e7646c8-5a1e-4c53-b09c-57e455168df8/Vini+Rabasco+Cancelli.jpg Super Natural (Alpharetta) (Old) - Vini Rabasco Cancelli Grapes: 100% Montepulciano d’Abruzzo Place: Pianella - Abruzzo - Italy Process: Spontaneous fermentation with 4-7 days skin maceration (depending on vintage). Aged in stainless steel with zero added sulfur and no filtering or fining. Family: Lole Rabasco Bottle: $39 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/90d0f01e-1252-48ce-a5f6-62db1e80a6e8/20230204_123808.jpg Super Natural (Alpharetta) (Old) - Perrini Salento Grapes: 80% Negroamaro, 20% Primitivo Place: Puglia - Italy Process: The grapes are pressed and the juice fermented without stems with natural yeasts in stainless steel tanks. Maceration lasts 12-14 days and temperatures are monitored throughout. The wine is aged in stainless steel tanks. Family: The Perrini family have been making wine for generations in the very Southern part of the heel of the "Italian boot." For many years most of the grapes were sold to local négociants, as the means and finances to estate-bottle were not available to many of the local contadinos. Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines, as opposed to the often too-heavy-handed fermentations of the region's native red grapes Bottle: $21 | Glass: $9 https://www.fermentedatl.com/gimme-some-skin-alpharetta-1 daily 0.75 2023-03-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb18e21e-90bf-4f34-b619-7161cb6ebc6b/Gimmie+Some+Skins.jpg Gimme Some Skin (Alpharetta) (Old) - Gimme Some Skin From Orange Wine to Rosé, experimenting with skin contact has been a part of the winemaking process for centuries. Whether it is leaving the skin on white grapes longer to make the hue orange, or removing the skins of red grapes early, to make that beautiful pink wine, it is always fun to explore the wonderful iterations of skin-contact wine https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bdb08f1e-b611-4ff7-b3b1-a23eaa34fad5/Poderi+Cellario+E+Orange.jpg Gimme Some Skin (Alpharetta) (Old) - Poderi Cellario E Orange Grapes: Nascetta + Arneis + Incrocio Manzoni Place: Piedmont - Italy Process: Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f8e8876d-2bda-4915-a84c-fe1b36c20f2e/Scarbolo+Ilramato.jpg Gimme Some Skin (Alpharetta) (Old) - Scarbolo “IlRamato” Grapes: 100% Pinot Grigio Place: Friuli - Italy Process: With ILRamato, we harvest the clusters at their peak ripeness and, destemmed, the grapes macerate at a low temperature. This way, the must is able to extract the iconic color from the grapeskins ahead of fermentation, hence maintaining a contemporary brightness and fragrance. Although a common way of fermenting white grapes until the ‘50s, maceration was quickly dismissed as archaic once new technologies were made available and its use faded. Connecting the two visions, ILRamato is a contemporary interpretation of Pinot Grigio made “like we used to”. Family: Scarbolo winery was founded by Gino Scarbolo. At an early age, Gino, who was born into a family of farmers, was bitten by the wine bug and started producing small batches of wine on the family’s farm. Years later, he moved to Lauzacco with his family, where he purchased his first parcels, planted some vines, and started producing wine in bulk. Gino’s son, Valter, who grew up between vines and wines, learned the business and decided to take a step further into his expertise, and in 1982, he started his studies in viticulture and winemaking. This was a touring point into this family-owned business. What started with bulk wine, is today recognized as one of the most emblematic estates of the Friuli Venezia Giulia region. Bottle: $23 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9454305f-6133-4ab4-80b5-d1fc13aaf7a7/Pannonica+Rose%CC%81+SQ.jpg Gimme Some Skin (Alpharetta) (Old) - Höpler “Pannonica” Grapes: Blaufränkisch + Pinot Noir + St. Laurent Place: Burgenland - Austria Process: Hand-harvested and fermented in stainless steel. Family: The Höpler vision is to allow their wines to grow and mature in harmony, develop strong characters, and find their own identity. Their origins always remain tangible, and their homeland ever present. Their signature style is delicate, elegant and high in minerality. They are excellent to drink on their own but versatile when it comes to food and wine pairings. Höpler is famous for making the house wines for the Trapp Family Lodge of Sound of Music fame and are fortunate to count the Vienna State Opera Ball, Jamie Oliver, Thomas Keller (French Laundry, Yountville), Boby Flay (Mesa Grill, New York), Petri Lukkarinen (Olo, Helsinki), Gordon Ramsay and Marco Pierre White amongst some of their more prestigious customers. Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4f65a07c-ca10-441b-827b-29eae928c712/JPB+Beaujolais+Rose+%281%29.jpg Gimme Some Skin (Alpharetta) (Old) - Jean-Paul Brun Terres Dorées "Rosé d'Folie" Grapes: 100% Gamay Place: Beaujolais - France Process: organically farmed, old vines on clay-limestone soils in the hills of Charnay in the southern Beaujolais. The bunches are hand-harvested and directly pressed with no maceration. The juice is fermented in tank with native yeasts. The wine goes through malolactic fermentation and is aged in tank. It is bottled with a light, non-sterile filtration and minimal sulfur. Family: Jean Paul Brun is located in Charnay, a village in the Southern Beaujolais just north of Lyon, in a beautiful area known as the "Terres Dorées" or Region of Golden Stones. Brun is the owner and winemaker at this 60+ hectare family estate and has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces. Brun wants to make "old-style" Beaujolais and his vinification differs from the prevailing practices in the region. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/99c22945-1ae5-4502-aabf-a553f296884d/Fermented+wine+101+web+%282%29.png Gimme Some Skin (Alpharetta) (Old) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/shades-of-fall daily 0.75 2023-10-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af77ce51-065d-4ff6-8e66-4d140034575b/flight+graphics+%286%29.png Shades of Fall (Alpharetta) - Shades Of Autumn Join us as we explore the flavors of Autumn through lesser known grape varietals. One white wine, one orange and finishing with two delicious red wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1f809f1-0598-45a9-b680-95e8e51b83a6/IMG_8138.jpg Shades of Fall (Alpharetta) - Triennes “Sainte Fleur” Grapes: 100% Viognier Place: Var - Provence, France Process: The fermentation takes place in temperature-controlled stainless steel tanks. All of the élevage then takes place in different stainless steel tanks in order to preserve freshness and crispy acidity.Intense perfume of apricot, honeysuckle, white flowers and honeyed lavender. This wine strikes a beautiful balance between aromatic richness, crisp acidity and mineral structure. Family: Convinced by their Burgundian experience that the quality of great wines comes from the vineyard, the new owners began by investing heavily in the renewal and the tending of the vines. The focus on the vineyard remains a priority to this day. For the whites and the rosé, the foremost consideration is the finesse of fruit and freshness of the wines. The cool microclimate which Triennes naturally enjoys favors the acidity in the wines. For the reds, the desire is to produce structured wines which combine ripe fruit with complexity, elegance and finesse. Bottle: $27 | Glass: $12 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb27cebf-3bff-4377-9157-0b394a704565/IMG_8137.jpg Shades of Fall (Alpharetta) - Division l’Orange Grapes: Roussanne, Riesling, Chenin, Gewürztraminer, Pinot Gris, Chardonnay and Viognier. Place: Oregon, United States Process: “L’Orange” is one of our most complex wines to make but one of the easiest to enjoy. The goal is to capture unique colors, textures, and aromatics deliciously. We layer multiple white grape varieties and macerations (hence. the “skin contact”) to harmoniously land on a truly special wine for the category to enjoy this summer and all year long! Along with notes of peach and thyme, we can't help but notice a touch of eucalyptus in the wine, connecting it to artist Camille Shu's "Eucs". Family: Division Winemaking Company is a Portland, Oregon-based winery founded in 2010 by Kate Norris and Thomas Monroe. Division represents a fresh generation of curious winemaking looking beyond the status quo to create unique wines from diverse grape varieties with both intention and a story. Determined to make minimal intervention, approachable and balanced wines with great price to quality value, the winemakers work with terroir-expressive vineyards, focused on organic, regenerative and/or Biodynamic® farming. Division Winemaking Company includes the flagship Division label, the quotidienne Division- Villages label, as well as Nightshade and Gamine labels – a combination of both joint and personal expressions from each winemaker. Bottle: $29 | Glass: $13 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d80b6dd5-534b-4f7f-8df9-a5b6e72c2034/IMG_8140.jpg Shades of Fall (Alpharetta) - Praja Monica Grapes: 100% Monica Place: Sardegna, Italy Process: The local Monica grape is fermented with native yeasts in cavernous cement tanks under the house. A zingy light bodied red wine. Think spicy-underbrush, herbal notes, and just a touch of fruit. Toasted f regola pasta with small clams, canned sardines, meaty olives. Good with a slight chill. Cardedu practice organic farming. The Praja Monica vines are trained as low espalier. Harvest happens the second week of September and fermentation occurs using native yeast. The wine spends 12 days in room-large cement tanks from 1950’s. Élevage in the same tanks for 5 months. Unfiltered. Family: Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. Bottle: $25 | Glass: $11 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c87c5587-b322-4fa3-be7c-0ad50a5b704e/IMG_8139.jpg Shades of Fall (Alpharetta) - Estenas Bobal Grapes: 100% Bobal Place: Until - Valencia, Spain Process: Crafted from en vaso trained Bobal vines averaging 50 years of age (some of them up to 100 years) located in the heart of Utiel-Requena on clay-calcareous soils. The wine is fermented in concrete tanks and raised in a mix of concrete and old American oak barrels. Family: Founded in 1945 by Francisco Martinez Bermell, Vera de Estenas has been crafting wines from their 47 hectares of estate fruit since their inception. Situated at 800m elevation near the mouth of the Estenas river near the foot of the Sierra del Remedio mountains, their en vaso trained vineyards run northwest to southeast along a broad swath of calcareous clay soils. Summer brings scorching heat, but a cooling wind called the Solano brings relief, and nighttime temperatures can drop substantially due to the high elevation, helping to preserve acidity in the grapes. Under the current leadership of Felix Martinez, Vera de Estenas is producing some of the region’s most compelling wines, from Bobal vines as old as 100 years. Bottle: $21 | Glass: $9 Read More https://www.fermentedatl.com/the-pinot-party-canton daily 0.75 2023-03-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/42b36253-5f47-4912-9631-a5b4f2bd7c34/IMG_6965.jpg The Pinot Party (Canton) - The Pinot Party It’s Pinot Noir from all over! From Oregon to France, from Germany to California, taste 4 different flavors of Pinot Noir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6072aff8-b507-4ad2-a1a8-12ad7faae916/Violet+Hill+Pinot+Noir.jpg The Pinot Party (Canton) - Violet Hill Pinot Noir Grapes: 100% Pinot Noir Place: Willamette Valley, Oregon Process: Fermented with native yeasts in small batch fermentations, the wine is a representation of the of the people and places that farm and vinify it. Family: Farmed in an expansive and well sheltered valley along the Rogue River and its tributaries; the Rogue AVA is bordered by the Cascade Mountains to the east, the Siskiyou Mountains to the north, and the Southern Oregon Coast Range to the West. The AVA is mostly made up of high elevation sites in mountain country. Despite the ruggedness of the region, the weather is quite mild and warm in the summers making for concentrated and ripe fruit profiles. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/adca38b9-3dd7-4d62-93a5-3cc1601041d9/IMG_6967.jpg The Pinot Party (Canton) - Eric Louis Pinot Noir Grapes: 100% Pinot Noir Place: Sancerre, France Process: Once the grapes have been picked, they are inspected and destemmed to remove any stems or any berries that are spoilt. Then, the pinot noir is conveyed to stainless steel tanks for a cold skin maceration. The vatting time is short to maximize the fruit and to obtain an easy drinking wine. Then, the juice undergoes an alcoholic fermentation during 2-3 weeks at a controlled temperature of between 18°C to 25°C. After devatting and blending pressed juice and free-run juice, the wine rests in stainless steel tanks until the bottling is done at springtime. Family: Eric Louis Estate produces white, red and rosé wines whose terroir is highlighted thanks to the management of our vineyard in organic farming. The magic will also operate in the cellar where modernity and authenticity come together for the best… “We seek the ideal level of grape maturity to guarantee an aromatic maturity and a balanced wine. Even if the analyses are thorough, nothing will replace the human palate; it is the most reliable judge of the development and quality of a great wine. We have chosen the vinification without sulphite using the biocontrol of the fresh harvest until the end of the alcoholic fermentation. During aging in thermoregulated stainless steel vats, wine is kept in a protective nitrogen atmosphere, preventing any alteration or bacterial development with minimal use of sulphur. This inertia is maintained until bottling. Therefore, our wines contain a low dose of sulphur (total SO2) as biodynamic wines (Demeter certified).” Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15d992cf-2f95-406a-a86d-38efc34a34bf/KOEHLER-RUPRECHT+%281%29.jpg The Pinot Party (Canton) - Koehler Ruprecht Pinot Noir Grapes: 100% Pinot Noir Place: Pfalz, Germany Process: The grapes were handpicked, destemmed and fermented in stainless steel. Family: This historic estate, long managed by the legendary and larger-than-life Bernd Philippi, was purchased in 2009 and since 2011 has been in the dedicated hands of Dominik Sona. He and his cellar master Franziska Schmitt are intensely hard-working and strictly honor the arch-traditional style of this beautiful, centuries-old cellar. Koehler-Ruprecht is known for broad, rich and minerally Rieslings, Pinots and Chardonnays sourced from three locations in Kallstadt. All wines are spontaneously fermented on their own yeasts and aged entirely in large, neutral stück (1200L oval casks) and halbstück (600L). No chaptalization, no enzymes, and no manipulations of any kind are practiced here. These are extremely old-school wines from an estate making trocken (dry) wines before it was trendy. In fact, the estate cleaves to the old labeling practice of putting both the pradikät and the trocken designation on each wine (e.g., Auslese Trocken), which the VDP no longer allows; it was one reason they left the consortium after 80 years of membership! Koehler-Ruprecht’s wines are released conspicuously late and are best enjoyed with bottle age, particularly the “R” reserve wines. It is safe to say there are no other wines like these made in Germany—or anywhere. Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c3400e0e-5ea7-4070-abfe-dd887d5185bc/Au+Bon+Climat.jpg The Pinot Party (Canton) - Au Bon Climat Pinot Noir Grapes: 100% Pinot Noir Place: Santa Barbara County, California Process: Manual harvest. Stainless steel fermentation in temperature controlled vats. The wine ages in 10% new François Frères French oak barrels for 10 months. Family: Beginning with the 1978 harvest, Jim Clendenen was assistant winemaker at Zaca Mesa Winery for three vintages, a valued training experience. In 1981 his vision broadened with three harvests in one year as Jim worked crush and directed the harvest at wineries in Australia and France. Three harvests in one year confirmed his masochistic tendencies.In 1982, Clendenen decided, along with Adam Tolmach, to start a winery dedicated to Burgundian varietals. Adam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Au Bon Climat (which means “a well exposed vineyard”) sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings at the legendary Bien Nacido Vineyard – both in Santa Maria Valley, Sanford & Benedict Vineyard in Sta. Rita Hills, Los Alamos Vineyard (Santa Barbara County), and San Luis Obispo County’s Talley Vineyard.The winery has cultivated an international reputation for its Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris. Jim Clendenen, the “Mind Behind” Au Bon Climat, is recognized worldwide for his classically styled wines. Bottle: $29 | Glass: $13 https://www.fermentedatl.com/italianstallions daily 0.75 2024-04-06 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/43732e2d-8089-4116-a1c0-b592b499a6f3/flight+graphics%2811%29.png Italian Stallions - Italian Stallions These wines are all stunners and drink way outside their price point. Come taste through this lineup of Italian Workhorses. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/13bafc81-9d62-47ff-90b0-123ff16e262b/IMG_6284.jpg Italian Stallions - Luigi Giordano ‘Vino Rosso’ Grapes: 80% Nebbiolo, 20% Arneis Place: Barbaresco - Italy Process: The Arneis grapes are destemmed and pressed gently to ensure preservation of aromatics before beginning fermentation at a controlled temperature. The Nebbiolo grapes are harvested two weeks later, at which point they are also destemmed and pressed gently. The cap of the Arneis tank—complete with skins, seeds, and actively fermenting must—is then added to the Nebbiolo. Fermented under temperature control and daily pumpover, the wine spends 8-10 days on the skins and then completes malolactic fermentation in stainless-steel tanks. After completing fermentation, the wine ages for 2 months in large Slavonian botte followed by at least 3 months in bottle prior to release. Family: A stone’s throw from the village center of Barbaresco, the winery was established by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own fruit, bottling the first wine under his own label in 1958. For an independent grower like Luigi to bottle his own wine at a time when plans to establish an official appellation in Barbaresco were only in their infancy was nearly unthinkable. Today’s winery remains a spirited family effort, driven by the shared vision of Luigi himself, his daughter Laura, and his grandson Matteo. Together, they produce timeless wines from vineyards planted in some of Barbaresco’s most prestigious crus, including Asili and Montestefano. Another Barbaresco bottling from the cru of Cavanna showcases the winery’s elegant, hands-off style of winemaking and represents the only single-vineyard bottling of its kind. Bottle: $25 | Glass: $11 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e71bd426-5bd0-4be9-b0b1-23e004a98660/IMG_7125.jpg Italian Stallions - Redentore Grapes: 100% Refosco Place: Veneto - Italy Process: After harvest the grapes are brought to the winery for destemming and crushing and then a maceration for 10-15 days in special vessels at the temperature of 25-28°C, with frequent pumping over. After this period the wine is taken out and ends its fermentation exclusively with wild yeasts at controlled temperature in stainless steel vats. After malo-lactic fermentation the wine matures for some months on its noble lees in barrique at a controlled temperature. Redentore Refosco pays tribute to one of the most treasured festivities of Venice, the “Festa del Redentore”. Every third weekend of July Venetians celebrate with an immense fireworks display and sumptuous dinners as the harbor fills with boats. This wine presents hints of blackberry, licorice, melted dark chocolate and sandalwood; it is a dry, warm and full-bodied wine, with soft tannins and a long-lasting aftertaste. Ideal with hearty meat dishes, poultry stews and grilled vegetables, especially wild mushrooms. Family: The De Stefani family has been producing wines in the Veneto region in Italy for five generations. The "Redentore" wines are obtained with the philosophy that characterizes the way we operate: organic and biodynamic principles in viticulture, energy produced with solar panels, vegan principles, vinification with indigenous yeasts and no sulphites added. The grapes come from vineyards of the Piave valley and the Conegliano Valdobbiadene hills, a Unesco World Heritage site, north of Venice. The climate, warm during the day and cool at night, the soil rich in clay and minerality, the proximity to the Adriatic Sea and to the Dolomites mountains (Alps) are key factors to offer fruity and fresh wines, with great personality. Redentore means redeemer: freedom from the plague that struck Venice between 1575 and 1577. It evokes one of the most traditional festivals, the Redentore Festival. Every third weekend in July the Venetians celebrate deliverance from the plague with a spectacular fireworks display and sumptuous dinners as the San Marco harbour fills with boats. Bottle: $25 | Glass: $11 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/babce8af-b5cf-42a1-96ad-5bf0487f3959/IMG_7126.jpg Italian Stallions - IL Mio Grapes: 90% Sangiovese + 10% Other Place: Tuscany - Italy Process: A selection from Estate vineyards, 1.2 hectares. Montelupo Fiorentino, just north of the Classico zone. 250m above sea level. Up to 25yr old vines. grown in a mixture of sand and red clay. 10% of the wine sees whole cluster carbonic maceration. Temperature-controlled fermentation for 7-9 days in stainless steel. Combined before 6 mo. aging in concrete and steel. 800 cases produced. Light sulfites before bottling Bentonyte Clay (Vegan) Native Yeasts ORGANIC (not certified) Family: Alejandro Ortiz spent a Spring in Rome in his late twenties, where he lived in a small apartment with no kitchen in the heart of the Campo Marso. While a stone's throw for the majestic Piazza Navona and the Trevi Fountain, the local narrow streets which snaked their way through the old quarter were full of small, busy trattorias serving mostly locals, seven days a week. He became one of those 'locals' and fell in love with many things, but especially the fresh, hearty-but-quaffable, pitchers of delicious red wine ubiquitous in every eatery. Who made it? Who knows. Where is it from? Maybe Umbria, maybe Tuscany. What is it? Not sure. Is it good? It's delicious! Il Mio was the first wine project. He wanted to re-create that style of red that was seared onto his heart long ago in Rome's winding streets. First and foremost it's a food wine. Drinkable yes, but not just juice, it needs to have a little bit of tannin. It must be fresh. It must be a delicious all-purpose-trattoria red. It's the wine from his memories, hailing from Tuscany, a venerable red: Il Mio Rosso Toscano and your Tuscan red. Origen Selections partnered with a fifth generation family-ran historic estate in the heart of the Chianti region and were able to pick, ferment, age and bottle at the estate. Bottle: $27 | Glass: $12 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2eb80730-acb9-4a15-956d-886615c13f9d/Cardedu+Cannanou%281%29.jpg Italian Stallions - Cardedu ‘Caladu’ Grapes: Cannonau a.k.a. Grenache Place: Sardinia - Italy Process: The grapes come from estate vineyards locatied from 80 m / 263 ft to 140 m / 460 ft. Sandy loam soil from decomposed pink granite are perfect for the grape Cannonau. All of the vines are at least 15 years old and are grown on the low espalier trellis system. Grapes are hand harvested at the end of September. In the cellar only native yeasts are used for fermentation. The wine undergoes 11 days of fermentation in controlled temperature stainless steel tanks. After fermentation the wine is partly aged in concrete and partly in botti grandi (large, Slavonian oak casks). Unfined & Unfiltered the wine is bottled with just a small amount of sulfur. Family: 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 traditional producers. The Loi family doesn’t think of itself as a natural wine producer; they are not in that hipster giro / circle. Yet they dry farm without the use of herbicides or pesticides, and all wines ferment with native yeasts. Cannonau is Sardegna’s version of the Spanish Garnacha and the island’s most widely-planted grape. (Old-timers sometimes spelled it “Canonau”, and that’s what’s on the vintage label.) Cardedu’s vineyards for this wine are in the growing zone of Jerzu, which is historically among the most prized terroirs on the entire island for Cannonau. ‘Caladu’ is the Sardinian word for sunset – one of the many times when you can enjoy this wine. It’s spicy and smoky, with fleshy fruit and dusty tannins. It matches especially well with grilled meats – flank steak, sausages, pork ribs, lamb lollipops – or in Sardinia, with the local roasted suckling pig called porceddu. Bottle: $25 | Glass: $11 More Info https://www.fermentedatl.com/dauntless-daring-canton daily 0.75 2023-05-03 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f863d4a0-5ef5-4c79-8d7a-08efd62e062a/IMG_4296.jpg Dauntless & Daring (Canton) - Dauntless & Daring Be bold. Be reckless. Be Dauntless & Daring! From France to Washington to Spain and Paso, this flight takes you everywhere you want to be. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/24d72dec-ce34-4921-99a0-f4d51ee576de/IMG_4299.jpg Dauntless & Daring (Canton) - Chateau du Petit Thouars ‘Les Georges’ Grapes: 100% Cabernet Franc Place: Chinon - France Process: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years. Family: When Yves and Marguerite du Petit Thouars married in 1974, they couldn’t imagine 35 years later they would be managing a 16-hectare vineyard with a fully equipped winery nestled in corridors of natural limestone caves. Everything started when they found charts in the archives of the family castle (bought in 1636 on the advice on the Cardinal de Richelieu and which has passed in a direct line from father to son to the present generation) showing there had been a vineyard for centuries. True to the spirit of the times and the adventurous nature of their ancestors, they planted new vines, developing the estate and making each new vintage better than the previous one. Marguerite du Petit Thouars even became a highly respected wine writer, collaborating with Cuisine et Vins de France, Le Figaro Magazine, and l’Amateur de Bordeaux. Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c8eb289c-2bbc-44c6-9055-0fc3156da51f/IMG_6963+%281%29.jpg Dauntless & Daring (Canton) - Latta Wines Kind Stranger Cab Grapes: 85% Cabernet Sauvignon, 15% Malbec Place: Columbia Valley, Washington Process: Washington Cabernet vines grown in basalt derived gravel on the shoulders of Red Mountain give excellent depth, intense fruit and ample structure from this awesome site. The Weinbau Vineyard's 30 year old Malbec vines pile on the concentration and spice notes. Fermented whole berry with indigenous yeasts, then macerated an average of 28 days between the lots. Basket pressed to barrel for 20 months, 15% new French oak mostly 500L. Family: Latta Wines puts uncommon varietals from the most unique vineyards in Washington State on center stage. Years of scouring the geologically diverse soils of Eastern Washington led to an initial release of two very special wines, then four and so on. The extremely small production, mostly Rhone offerings are put forward from sustainable vineyard sites after fermentation with native yeast and aging in mostly neutral french barrique and puncheon. Latta Wines was founded in 2011 by winemaker and owner Andrew Latta. It is the product of years of sweat equity, a gamut from cellar hand to winemaker at a Washington winery of note. Andrew is now proud to share his personal wines. He was born and raised in Kentucky, the restaurant world his path to wine. A similar trajectory up from the basement as a busser to a Sommelier working in Thailand exposed him to the wines of world. While developing award-winning wine programs, Washington State stood out among all the emerging and traditional wine-growing regions. So, sight unseen, fifteen years ago he jumped into his first harvest in Walla Walla and year after year Washington still delivers. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/59ffd121-f764-4845-ad14-76e6d3466511/IMG_4298.jpg Dauntless & Daring (Canton) - Martue Grapes: 19% Syrah 22% Cabernet Sauvignon 28% Petit Verdot 8% Malbec 11% Merlot Place: Pago Campo la Guardia - Castilla la Mancha - Spain Process: Alcoholic fermentations are spontaneous with indigenous yeasts. The goal is to make wines with maximum character. All of the different grape varieties are handled separately, and great care is taken at harvest to pick each grape variety within its optimal maturation window with balance in mind. When the time is right for each variety, they are harvested at night as quickly as possible. As all of the vineyards closely surround the winery, the grapes are crushed and begin fermentation immediately. This process is a testament to the great care taken by the team and the results are felt in the quality of the finished wines, which are fresh, balanced, and delicious. Family: Martúe was the dream of Fausto Gonzalez, who planted vines at the estate in 1990, as he realized the untouched potential of a microclimate at 850m near La Guardia de Toledo, just southeast of the city of Toledo. This area is interesting due to its extreme diurnal shift between day and night temperatures and the complexity of its poor limestone-rich soils. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d90120b1-6f69-4f01-8b3f-1538466148a4/IMG_4304.jpg Dauntless & Daring (Canton) - Eberle Zinfandel Grapes: 100% Zinfandel Place: Paso Robles, California Process: This is a diverse blend from all over Paso. There are eight different lots of Zin from six different Paso Robles districts. Some of the heavy regions we sourced from Adelaida, Willow Creek, Templeton Gap, & Geneseo District. Aged in 20% new American Oak for 10 months. Family: Gary Eberle grew up in a small town in Pennsylvania and went to Penn State on a football scholarship. After graduating with a Bachelor's of Science in biology, he attended Louisiana State University (LSU) where he continued his graduate work studying cellular genetics. While attending LSU, Gary developed an appreciation for wine and changed his academic path to become a winemaker. Gary launched his career as a winemaker and as the “Pioneer” of Paso Robles Wine Region by helping to establish his family's Estrella River Winery & Vineyards. In the late 70’s, he decided to pursue his own project and acquired nearly 64 acres just down the road from Estrella River Winery. Shortly thereafter, Gary released his first Eberle wine, the 1979 Cabernet Sauvignon debuting the iconic boar logo, depicting the German origin of the name Eberle, meaning “small boar.” Bottle: $29 | Glass: $13 https://www.fermentedatl.com/love-at-first-white-alpharetta daily 0.75 2023-06-16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38e5048d-87a6-4839-abd8-88d82293715a/IMG_4614.jpg Love at First White (Alpharetta) - Love at First White Do you remember the first white wine you fell in love with? Let rekindle the memory with some awesome white wines. A range of flavor’s and styles is bound to make you fall in love at first white! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ad6c405c-5780-41b2-848b-30a6cda26dfb/IMG_7280.jpg Love at First White (Alpharetta) - Las Lilas Grapes : Louriero 75% Treixadura 12.5% Arinto 12.5% Place : Vinho Verde - Portugal Process : Fermentation in Stainless steel tanks. No chaptalization and acidification at all. The idea is to stay natural as much as possible. Traditional Pressing. Approx. 2 months lees contact Family : The Las Lilas vineyards are nestled between the Lima and Vez rivers, in the Vinho Verde wine region of Portugal. Almost half of the 34 acres of vineyards are planted with old vines (> 25 years old). Las Lilas’ winemaker, José Oliveira has been working in the region for almost 20 years. Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/11cc0343-9b69-4bcb-bdab-5c6a1e329532/IMG_7295.jpg Love at First White (Alpharetta) - Fontaleoni Grapes : 100% Vernaccia Place : San Gimignano - Tuscany - Italy Process : 35+ year old vines 100-300 mt above the sea level Hand-harvested fruit with Fermentation and ageing in stainless steel tanks. 5000 cases produced Family : Fontaleoni is a small estate whose vineyards are located at 200 meters above sea level, the ideal altitude for growing the Vernaccia varietal. Low yields of grapes, careful harvest and pressing of this fragile grape, along with conscientious winemaking, have produced Vernaccia wines that continue to grow in quality and fame. Fontaleoni’s Vernaccia di San Gimignano is a lively dry white wine! Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/45c3bb63-a30d-40c1-8a7d-705f1b5a1120/IMG_7292.jpg Love at First White (Alpharetta) - MicroBio Litrona Grapes : 100% Verdejo Place : Rueda - Spain Process : This is the second release of Litrona with our favorite Verdejo master, MicroBio. Grapes are 150+ years old, organically grown, hand harvested, fermented in clay amphora and aged in stainless steel tanks for about 3 months to preserve its young and fresh profile. Bottled unfiltered without sulphites, unfined and unfiltered. Light-boded, and meant to drank fast! Not too fruity actually, super easy going. Family : Microbio (Micro-Bio or Microbio, depending on how you look at it) was actually founded by Ismael in 1998 before Ossian even existed but it wasn’t until he left that we was able to employ his heart and soul into his solo project. Coined by some as “El Mago de las Verdejos”, he practices his sorcery in his medieval underground cellar located in his native town of Nieva. Barrels, fudres, anforas, damejeannes, stainless…young, old, skin contact, sparkling, biological and oxidative aging…you name it, he’s got it. Tasting in his cellar for a whole day and part of the next morning was a helluva ride, as soon as you think you’ve seen it all, he somehow finds a way to exceed your expectations. How Verdejo picked so ripe can still preserve such freshness and acidity is something only he can tell. In addition to Verdejo, he works with Mencia from Bierzo, Garnacha from Gredos, and Rufete from Sierra de Salamanca. With Microbio, he’s able to express himself to the fullest and all of his wines, whether red or white, represent him and they’re region to the fullest with purity being the common denominator throughout. He lets the land speak through his wines, pure fermented grape juice without interference of any kind. Price : $37 btl | $15 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2118cfd1-309e-4bb1-a9ed-cf3b83a14d17/IMG_7285.jpg Love at First White (Alpharetta) - Presqu’ile Grapes : 100% Chardonnay Place : Santa Barbara - California Process : Traditional Fermentation. Used oak barrels. Small lot. Hand Harvested. Family : Presqu’ile is a family-owned winery in the Santa Maria Valley, dedicated to crafting exceptional, cool-climate Pinot Noir, Chardonnay, and Syrah from Santa Barbara County. We designed and planted Presqu’ile Vineyard to create a diverse tapestry of blocks that feature an array of clones, exposures, and elevations. Presqu’ile- French/Creole meaning peninsula, or literally translated, “ Almost an Island”, was a beloved family gathering place on the Mississippi Gulf Coast. It was a place that engendered a conviviality among family and friends, evoking a warmth of human spirit and a rapport among all who “passed a good time” there. In August of 2005, hurricane Katrina made landfall ending an era. We named our winery in honor of that place and a way of life. Price : $29 btl | 13 gls https://www.fermentedatl.com/rocket-pop-alpharetta daily 0.75 2023-07-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e25508e-1e89-44f9-8443-62aa55f77a88/IMG_7472.jpg Rocket Pop (Alpharetta) - Rocket Pop These rosés made us think of fireworks and bottle rockets because the wines are so vibrant and lively! Taste through this amazing lineup to see which one is your favorite. Featuring natural rosé from Portugal, Spain, California and Italy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/56e733e8-fa2e-463d-a242-879bd3b29386/IMG_7467.jpg Rocket Pop (Alpharetta) - Las Lilas Grapes: 40% Vinhão, 30% Borraçal and 30% Espadeiro. Place: Vinho Verde - Portugal Process: Sustainable farming with very little ploughing in the vineyards to maintain soil cover. Vines are 20 years old and maintained on a traditional trellis Fermentation occurs naturally in Stainless steel tanks. No chaptalization and acidification at all. The idea is to stay natural as much as possible. 2 months of lees contact contributes to the texture and complexity. The wine is then allowed to settle naturally by gravity and is only minimally fined or filtered. Family: The Las Lilas vineyards are nestled between the Lima and Vez rivers, in the Vinho Verde wine region of Portugal. Almost half of the 34 acres of vineyards are planted with old vines (> 25 years old). Las Lilas’ winemaker, José Oliveira has been working in the region for almost 20 years. Literally meaning “green wine,” the Vinho Verde name actually refers to it being a wine that is usually drunk “young.” A cooler climate and granitic soil lead to fresh, light wines with good acidity. Their low alcohol content and slight effervescence make them excellent as an aperitif, or for an afternoon spent in the backyard. More Info Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af4d5d5f-f3e6-4d9a-9991-2a4c5316c8cb/IMG_2132.jpg Rocket Pop (Alpharetta) - Ameztoi Rubentis Grapes: Hondarrabi Zuri, Hondarrabi Beltza Place: Getariako Txakolina - Spain Process: After handpicking, hondarrabi zuri and hondarrabi beltza grapes are combined for destemming; the white and red grapes are worked together, not separately. After direct pressing, fermentation with indigenous yeast occurs in stainless steel at 15° C for 20 days. Towards the end of alcoholic fermentation, the tanks are closed to preserve the naturally occurring carbonation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed. Family: The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, in turn, lending their rosé such exceptional vibrancy and complexity. Rubentis, the region’s first pink wine, was inspired by the historic claret style wines which were once produced in the area long before the current global craze made rosé famous. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated. More Info Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5913aea8-3c60-4475-8866-ad80266abca5/IMG_2130.jpg Rocket Pop (Alpharetta) - Wonderland Ranch Grapes: 100% Syrah Place: Marsh Creek (Contra Costa) - California Process: 100% whole cluster press after foot treading and 2-hours of skin contact. Malolactic fermentation was arrested. Fermented and aged in stainless steel for 4 months prior to bottling unfined. Family: The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California. More Info Bottle: $37 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aae0f5d3-cf4d-400c-bbd3-b9a62abd0d31/IMG_7471.jpg Rocket Pop (Alpharetta) - Poderi Cellario É Rosato Grapes: Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Place: Piedmont - Italy Process: Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). More Info Bottle: $27 | Glass: $12 https://www.fermentedatl.com/the-pinot-party-alpha daily 0.75 2023-04-28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2f907c9b-61b9-4919-a98e-187e88dd420b/pinot+party+new+t%26f.jpg The Pinot Party (Alpha) - The Pinot Party It’s Pinot Noir from all over! From Oregon to France, from Germany to California, taste 4 different flavors of Pinot Noir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2180804d-028d-4fae-8cda-812eee69a4ac/t%26f+les+clos.jpg The Pinot Party (Alpha) - Thevenet & Fils Les Clos Grapes: 100% Pinot Noir Place: Burgundy, France Process: The Pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude Thevenet took control of the family domaine in 1971 from his father Raymond; at this time their holdings were a mere three hectares. Over the decades, Jean-Claude built the domaine to its current size of thirty hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. Wines of purity, honesty, fine value were the objective, and indeed, the wines consistently performed at a high level. Jean-Claude’s three sons (Benjamin, Jonathan and Aurélien) grew up dedicated to the family domaine. Jean-Claude passed away in 2008 at the too-young age of 54; but, his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother Helene, have continued the domaine. Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6072aff8-b507-4ad2-a1a8-12ad7faae916/Violet+Hill+Pinot+Noir.jpg The Pinot Party (Alpha) - Violet Hill Pinot Noir Grapes: 100% Pinot Noir Place: Willamette Valley, Oregon Process: Fermented with native yeasts in small batch fermentations, the wine is a representation of the of the people and places that farm and vinify it. Family: Farmed in an expansive and well sheltered valley along the Rogue River and its tributaries; the Rogue AVA is bordered by the Cascade Mountains to the east, the Siskiyou Mountains to the north, and the Southern Oregon Coast Range to the West. The AVA is mostly made up of high elevation sites in mountain country. Despite the ruggedness of the region, the weather is quite mild and warm in the summers making for concentrated and ripe fruit profiles. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15d992cf-2f95-406a-a86d-38efc34a34bf/KOEHLER-RUPRECHT+%281%29.jpg The Pinot Party (Alpha) - Koehler Ruprecht Pinot Noir Grapes: 100% Pinot Noir Place: Pfalz, Germany Process: The grapes were handpicked, destemmed and fermented in stainless steel. Family: This historic estate, long managed by the legendary and larger-than-life Bernd Philippi, was purchased in 2009 and since 2011 has been in the dedicated hands of Dominik Sona. He and his cellar master Franziska Schmitt are intensely hard-working and strictly honor the arch-traditional style of this beautiful, centuries-old cellar. Koehler-Ruprecht is known for broad, rich and minerally Rieslings, Pinots and Chardonnays sourced from three locations in Kallstadt. All wines are spontaneously fermented on their own yeasts and aged entirely in large, neutral stück (1200L oval casks) and halbstück (600L). No chaptalization, no enzymes, and no manipulations of any kind are practiced here. These are extremely old-school wines from an estate making trocken (dry) wines before it was trendy. In fact, the estate cleaves to the old labeling practice of putting both the pradikät and the trocken designation on each wine (e.g., Auslese Trocken), which the VDP no longer allows; it was one reason they left the consortium after 80 years of membership! Koehler-Ruprecht’s wines are released conspicuously late and are best enjoyed with bottle age, particularly the “R” reserve wines. It is safe to say there are no other wines like these made in Germany—or anywhere. Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c3400e0e-5ea7-4070-abfe-dd887d5185bc/Au+Bon+Climat.jpg The Pinot Party (Alpha) - Au Bon Climat Pinot Noir Grapes: 100% Pinot Noir Place: Santa Barbara County, California Process: Manual harvest. Stainless steel fermentation in temperature controlled vats. The wine ages in 10% new François Frères French oak barrels for 10 months. Family: Beginning with the 1978 harvest, Jim Clendenen was assistant winemaker at Zaca Mesa Winery for three vintages, a valued training experience. In 1981 his vision broadened with three harvests in one year as Jim worked crush and directed the harvest at wineries in Australia and France. Three harvests in one year confirmed his masochistic tendencies.In 1982, Clendenen decided, along with Adam Tolmach, to start a winery dedicated to Burgundian varietals. Adam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Au Bon Climat (which means “a well exposed vineyard”) sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings at the legendary Bien Nacido Vineyard – both in Santa Maria Valley, Sanford & Benedict Vineyard in Sta. Rita Hills, Los Alamos Vineyard (Santa Barbara County), and San Luis Obispo County’s Talley Vineyard.The winery has cultivated an international reputation for its Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris. Jim Clendenen, the “Mind Behind” Au Bon Climat, is recognized worldwide for his classically styled wines. Bottle: $29 | Glass: $13 https://www.fermentedatl.com/pinot-and-friends daily 0.75 2023-05-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eec2d1aa-8d88-4582-afb7-68d016e8dc29/IMG_4308.jpg Pinot and Friends - Pinot & Friends Pinot Noir is the most famous grape from this lineup but all of these wines are elegant stunners. If your in the mood for the lighter side of red this is your flight. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c04f921a-2cf3-405c-b7d4-bb9737feb097/Luigi+Giordano+Lange+Rosso+2022%281%29.jpg Pinot and Friends - Luigi Giordano Rosso Grapes: 80% Nebbiolo 20% Arneis Place: Piedmont - Italy Process: The Arneis grapes are destemmed and pressed gently to ensure preservation of aromatics before beginning fermentation at a controlled temperature. The Nebbiolo grapes are harvested two weeks later, at which point they are also destemmed and pressed gently. The cap of the Arneis tank—complete with skins, seeds, and actively fermenting must—is then added to the Nebbiolo. Fermented under temperature control and daily pumpover, the wine spends 8-10 days on the skins and then completes malolactic fermentation in stainless-steel tanks. After completing fermentation, the wine ages for 2 months in large Slavonian botte followed by at least 3 months in bottle prior to release. Family: The winery was established by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own fruit, bottling the first wine under his own label in 1958. Bottle: $25 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e64927f-dc33-45fb-9fcc-3769676ab14c/Thevenet+%26+Fils.jpg Pinot and Friends - Thevenet & Fils Grapes: 100% Pinot Noir Place: Burgundy - France Process: The Pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude Thevenet took control of the family domaine in 1971 from his father Raymond; at this time their holdings were a mere three hectares. Over the decades, Jean-Claude built the domaine to its current size of thirty hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. Wines of purity, honesty, fine value were the objective, and indeed, the wines consistently performed at a high level. Jean-Claude’s three sons (Benjamin, Jonathan and Aurélien) grew up dedicated to the family domaine. Jean-Claude passed away in 2008 at the too-young age of 54; but, his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother Helene, have continued the domaine. Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5072b398-c236-4c90-9953-3ba177bc7829/IMG_4310.jpg Pinot and Friends - D. Ventura ‘Vinas do Burato’ Grapes: 90% Mencía 10% Merenzao Place: Ribeira Sacra - Spain Process: After a manual harvest in small boxes, the grapes are completely destemmed, crushed, and spontaneously fermented with indigenous yeasts in temperature-controlled stainless steel tanks and bottled directly from the tank without fining or filtration. Family: Ventura is from the soft-spoken Ramón Losada and his family, who farm 6ha of old vines to make small amounts of single-vineyard wines in one of the most remote wine regions in the world, Ribeira Sacra. Ramón is the picture of a humble farmer, with his full-time job as the village veterinarian consuming whatever time is left after tending to his vines. He even finds a little time to raise a rare heritage breed of Galician pig, from which he makes incredible sausages to keep the breed going. Bottle: $27 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e05e9beb-3020-4be1-a031-42855d3b8fba/IMG_4312.jpg Pinot and Friends - M.A.N Grapes: Pinotage Place: Cape Coast - South Africa Process: Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Before the end of fermentation, the grapes were pressed and put back into tank for malolactic fermentation. Fined and filtered before bottling. 25% maturation in American oak barrels (20% new) for 12 months. Family: As budding young winemakers back in 2001, we sometimes struggled to find decent wines we could afford. My brother Philip and I were involved with our family winery (Joostenberg Wines) and José was busy at his (Stark-Condé Wines). We weren’t looking for rockstar bottles that cost a fortune. But we had pretty high standards (in our own opinion) and wanted wines we could enjoy with our friends, most of whom were also in the wine industry. We were wine geeks in need of an everyday wine. We saw a niche in the market and got to work but first had to come up with a name for this new project. To keep peace in the families, we took our wives’ initials (we each have one wife!) — and that is how we explained to Marie, Anette and Nicky that we were going to be “busy” most weekends. “It’s for you!” we told them. We immediately got to work in an old tractor shed and that first year, we made a total of 600 cases of Pinotage. Bottle: $14 | Glass: $5 https://www.fermentedatl.com/gimme-some-skin-canton-1 daily 0.75 2023-06-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb3a8d89-9ffb-48f1-80e9-b133c95861fb/G+New+Gimme+Some+Skin.jpg Gimme Some Skin (Canton) - Gimme Some Skin From Orange Wine to Rosé, experimenting with skin contact has been a part of the winemaking process for centuries. Whether it is leaving the skin on white grapes longer to make the hue orange, or removing the skins of red grapes early, to make that beautiful pink wine, it is always fun to explore the wonderful iterations of skin-contact wine. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/957743c3-c060-41a4-8a65-b53e928f658d/G+Apelo.jpg Gimme Some Skin (Canton) - Gustavo Riffo ‘A Pelo’ Grapes: 100% Moscatel d’Alexandria Place: Itata Valley, Chile Process: The grapes come from a parcel of unirrigated and own-rooted 70-year-old vines. They were destemmed and fermented in old clay amphora with maceration on the skins for 8 months. Bottled unfined, unfiltered, and with only a small amount of SO2. Family: Gustavo Riffo has been making Pipeño in the traditional style, aged in Raulí, from his family’s vines for over 10 years. After receiving a government grant to study winemaking and farming, Gustavo spent a harvest with Benziger Family Winery, one of Sonoma’s pioneers of biodynamic farming, where he was inspired to improve farming practices on his own family farm. He started by converting the property to organics and plans to incorporate biodynamic practices in the future. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/77993b27-f553-46a6-8201-8c781f9f4f8d/G+Zeste.jpg Gimme Some Skin (Canton) - Domaine de la Combe ‘Zeste’ Grapes: Melon de Bourgogne Place: Loire Valley, France Process: Whole clusters are harvested slightly over-ripe and placed in an open barrel for carbonic maceration of 2 weeks. When this maceration ends, the grapes are pressed and blended with the initial juice. This blend goes back in the same barrels with no additives or sulfites during the entire process. Aging is in used oak barrels with the with the goal of an exchange with oxygen without the addition of oak taste. The wine ages for 8 months on it’s skins without raking and without any battonages. Family: Coming from two winegrowing families in Sancerre and Muscadet, Pierre-Henri Gadais quickly became passionate for the universe of wine and decided to study viticulture and oenology. In 2016, he had the opportunity to carry out his first vinification, and to implement what he had learned from experiences both in France and abroad. In 2017, Gadais began the process of converting the estate to organic agriculture culminating in certification in 2021. Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/41465007-e130-4f72-b68e-04d72220e440/G+Lirondozo.jpg Gimme Some Skin (Canton) - Cantalapiedra Viticultores ‘Lirondo’ Grapes: 70% Verdejo, 30% Tempranillo Place: Toro and Rueda, Spain Process: The grapes come from two certified organic sites at about 760m elevation planted on pebbly sand. The red grapes from Toro are macerated for about 24 hours, while the Verdejo is directly pressed and added to the Tempranillo musts to ferment together with their native yeasts in stainless steel tanks. The wine rests 8 months on the lees before bottling without fining or filtration and with no added sulfur at all. Family: While most producers in the region of Rueda, Spain, have embraced ultra-modern styles viticulture and winemaking, the father/son team of Isaac and Manuel Cantalapiedra is farming certified organic vineyards producing natural wines with ancestral methods such as fermenting with wild yeasts with little temperature control. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eacabd02-b37d-4d60-8161-b765bf190f0e/G2+Malpasso.jpg Gimme Some Skin (Canton) - Malpasso Vino Rosato Grapes: 90% Sangiovese, 10% Grenache Place: Umbria, Italy Process: Organically grown grapes are all pneumatic direct pressed. Wild yeast fermentation. Aged in stainless steel. Minimal added sulfur and no filtering or fining. Family: Margret Etten Cantarelli made her first vintage of wine in 1961, inspired by her passion for the land and a drive to create a fully-functioning, independent farm and winery. After 50 years of quality winemaking, she passed the torch along to their daughter Sabina who, along with her husband Pier, has instilled new energy into the family's work and has made Montemelino into both an amazing local winery with history and tradition0n while progressing the wines and farming methods to new levels of quality. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/99c22945-1ae5-4502-aabf-a553f296884d/Fermented+wine+101+web+%282%29.png Gimme Some Skin (Canton) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.fermentedatl.com/layers-of-skin-canton daily 0.75 2023-08-11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/55ccf8a7-a651-4cef-a2a1-e58ee14fb5c0/Layers+of+Skin.jpg Layers of Skin (Canton) - LAYERS OF SKIN $19 Different shades of skin contact white grapes. a.k.a Orange Wine, Amber Wine & Copper Wine. These are four beautiful examples from Oregon, Portugal, Spain and Slovenia. Discover the layers that skin contact brings and how uniquely different and delicious these wines are. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bd171526-6cc1-4ed9-aff0-ae558e9ea95d/Day.jpg Layers of Skin (Canton) - Day Wines ‘Vine de Days’ Grapes : 37% Müller-Thurgau, 33% Gewürztraminer, 24% Riesling, & 7% Pinot Gris Place : Willamette Valley - Oregon Process : 21 days of skin contact for all the grapes. Stainless steel fermentation and ageing. Native yeast fermentation. Sustainable farming. Family : Founded by winemaker and owner Brianne Day in the 2012 vintage, Day Wines is a producer of boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/988945ee-133c-43b3-acff-0ccd8313812e/Contatto+Orange+Wine.jpg Layers of Skin (Canton) - Casal de Ventozela ‘Contatto’ Grapes: Avesso Place: Vinho Verde - Portugal Process: For this cuvée, the fruit is hand picked, de-stemmed, and fermented in 5,000-liter tanks on skins for two weeks, then settled for an additional two weeks before pressing into tanks. The wine spends three months on lees, with some bâtonnage, before bottling with a modest sulfite addition. About 450 cases were made. Family: The estate is a family run business, with a strong focus on the environment and a genuine passion for wine and nature. Ventozela has a noble history dating back to 1874. A century later, it was acquired by the current director of the company, Jose Ferrera Cortinhas, who was responsible for resurrecting the estate following the April 25 revolution in 1974. The winery first started selling its grapes and in 2008, its first wines were bottled. Bottle: $23 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a9cba190-5ff4-4250-bbd9-5116009fa5fc/IMG_1997.jpg Layers of Skin (Canton) - Gulp Hablo Grapes: Verdejo & Sauvignon Blanc Place: Castilla-La Mancha - Spain Process: Demeter and vegan certified, no sulfites added. Fermentation and maturation are both done in stainless steel. This wine made of the indigenous white-berried grape called Verdejo, and while common and popular in Spain is still underrepresented in American markets. It is known for making thirst-quenching dry whites. Family: Gulp Hablo is the dream of three brothers, Francisco, Javier, and Luis Parra. The hope was to celebrate their home of La Mancha by raising organically and biodynamically grown grapes. When it comes to the winemaking behind Friend and Farmer, they partnered with the exceptional Juan Antonio Ponce of Bodegas Ponce. The name Gulp Hablo (ah-blow) is play on the word ‘gulpable’ and that’s exactly what it is. Bottle: $25 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/265b166f-ab22-4957-9bb8-c5ad1a64432b/IMG_1996+%281%29.jpg Layers of Skin (Canton) - Gonc ‘Grape Abduction’ Grapes : Pinot Blanc, Pinot Grigio, Riesling Place : Stajerska - Slovenia. Process : Sustainably farmed and Native Yeast Fermentation. Stainless Steel Family : The Grape Abduction wines are a collaboration with Gônc Winery in Slovenia and they are the newest find of ridiculously awesome wine that outperforms its price. They realized that there was one special place on this planet with the perfect conditions to grow wine fit for the tastes of space: Stajerska, Slovenia. Grapes as diverse as Pinot Blanc, Pinot Noir, Pinot Grigio, Riesling and even the hard-to-pronounce ones (we're looking at you, Žametna Črnina) thrive in the harsh environment of these rocky hills. Made entirely by ... erm, hand... and treated with the highest degrees of technology and care, they have created three wines that truly give you the taste of the cosmos. Space juice, if you will. And if you ever found yourself gazing up the sky and asking: do aliens make wine? Now, you have your answer. Bottle: $25 | Glass: $10 https://www.fermentedatl.com/war-of-the-roses-canton-new daily 0.75 2023-06-03 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e1b6c4ed-3800-4e04-8aa6-cb951e1ed065/IMG_3372.jpg War of the Roses (Canton) New - War of the Rosés Not all Rosé is the same… here we have a battle between 4 completely different styles from all over the world. Who will win your heart in this war? https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/925989e7-e548-487a-bd53-eb3a56158424/20230428_145332.jpg War of the Roses (Canton) New - Domaine Fontsainte Gris de Gris Grapes : 90% Grenache Gris, 5% Carignan, 5% Mourvèdre Place : Languedoc-Roussillon, France Process : Low intervention traditional fermentation. Light skin contact of Grenache Gris with a blend of light pressed Carignan and Mourvedre and ages 4-6 months in stainless steel tanks. Family: The first vineyards at Domaine de Fontsainte, in the Corbières appellation, were planted by the Romans. Artifacts found in these vineyards, such as an old coin dating from the time of Marcus Agrippa in 25 A.D., are a testament to its antiquity. The original domaine was built around a thermal spring, which was later named for the local, twelfth-century patron saint, Saint Siméon; hence Fontsainte—the saint’s fount. Yves Laboucarié’s family has been making wine here since the seventeenth century, and we were lucky to have met him so early on in his career. For over forty years, KLWM has been proudly importing his wine, and now we work with his son, Bruno. Like his father, one of the first vignerons working with whole cluster fermentation in the region, he believes strongly in the family’s legacy of innovation. He has re-equipped the cellars, replanted new vines, and even added new cuvées. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b96e3b9c-5155-4dd4-9d8b-d7b24d56e938/Ercole+Rose.jpg War of the Roses (Canton) New - Ercole Rosato Grapes: 65% Barbera, 35% Dolcetto Place: Peidmonte - Italy Process: Fermented and stabilized in inox steel tanks. Family: With a singular concentration on the Piedmont region of Italy, The Piedmont Guy has championed a select group of passionate winemaking families for nearly a decade. Ercole is our line of everyday wines upholding our commitment to honoring the work of the unsung heroes of Italy—the grape growers themselves. Ercole, whose English translation is Hercules, is only made possible by a generations-old cooperative of local growers in the Monferrato area. Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/38cf6031-0b6b-4dd3-95d0-f689e0cd90b3/IMG_3374.jpg War of the Roses (Canton) New - Peybonnhome Bomba Rosita Grapes: Merlot - Cabernet Franc Place: Bordeaux - France Process: Organic, Biodynamic and vegan since 2000. Manual and mechanical harvests, gentle pressing, light addition of sulphites, spontaneous fermentation, no fining of the wine, sedimentary clarification in the cold. Family: Catherine and Jean-Luc Hubert are a tight-knit family devoting all of their energies to producing wines, plus respecting the site and its environment. In 1997, Catherine and Jean-Luc fell for the charms of Château La Grolet with its combination of a beautiful location and high-quality terroir and wines, and a biodynamic adventure was begun. Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2a866267-73de-4912-abfc-5eb1e985850d/Forlorn+hope.jpg War of the Roses (Canton) New - Forlorn Hope ‘Queen of the Sierra’ Grapes : Zinfandel, Grenache noir, and Tempranillo Place : Calaveras County - California Process : The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February Family : At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. Bottle: $27 | Glass: $13 https://www.fermentedatl.com/tactical-tannin daily 0.75 2024-07-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/59c48cca-7e58-4843-af44-51deb2b586a8/5.png Tactical Tannin https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/948f5b6e-202a-4c2d-97ce-29831ab3e643/IMG_8221.jpg Tactical Tannin - Domaine Meunier ‘Peyo’ Grapes Merlot - Cab Franc Place Bordeaux - France Process Whole cluster native yeast fermentation. Hand Harvested. Classic blend of Merlot and Cabernet Franc. FamilyThe Château Haut-Ségottes is owned and operated by Danielle Meunier. Mme. Meunier, “vigneronne extraordinaire”, is the fourth generation of her family to oversee this nine hectare estate situated in the heart of the Saint Emilion appellation. Mme. Meunier’s great-grandfather purchased the estate around 1860 and had earned gold medals for his wine as early as 1912 at the Concours Agricole in Paris. In 1959, the estate began to bottle its wine in earnest. In 1972 Madame Meunier took the reins of production and we can proudly stake our claim as one of her first and most loyal clients: we have been purchasing her wines since the 1977 vintage. The 9 hectares Château Haut-Segottes are all planted within the St. Emilion Grand Cru appellation. The vineyards are planted 60% to Merlot, 35% to Cabernet Franc, and 5% to Cabernet Sauvignon. The position of the vineyards within the appellation is outstanding. Parcels are found within the “lieu-dits” of Fortin (across from La Dominique and 300 meters from Cheval Blanc); Chauvin; and the highly regarded “Plateau de Corbin”. Production levels average 45 hectoliters per hectare. Haut-Segottes bottles between 30,000 to 40,000 bottles per year. Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/73fff493-455e-4eaf-bc7e-a5e89c19496f/IMG_8010+%281%29.jpg Tactical Tannin - Vinos de Finca ‘Losado’ Grapes Mencia Place Bierzo - Spain Process 40-60 Year Old Vines. 12 Months Oak Barrels. Destemmed & lightly crushed. Native Yeast Fermentation Family Aiming to make elegant wine in Bierzo, Losada Vinos de Finca sought out old Bierzo vineyards traditionally planted on clay soils. Losada was established on the outskirts of the village of Pieros, on the St James pilgrimage route, midway between Cacabelos and Villafranca del Bierzo. The company also owns vineyard plots, planted mainly on clay soils round Valtuille de Arriba, where grapes for Altos de Losada are produced. The philosophy is to extract to maximum expression from the region’s terroir via the painstaking selection of estates and vineyards. Complexity and elegance are the grassroots of the Losada Vinos de Finca project. Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/24b652f9-f4e0-4b76-88be-d4e046e0de25/IMG_7524.jpg Tactical Tannin - El Porvenir ‘Amauta’ Grapes 100% Tannat Place Finca El Retiro Vineyared - Cafayate Valley - Salta - Argentina Process This sustainably farmed, single vineyard estate wine is composed of 100% hand harvested Tannat from the Calchaqui Valley, Salta. This fruit driven wine shows raspberry and plum with notes of rose petal and white pepper on the nose. Extremely soft and smooth tannins for Tannat lead the fruit to a soft and velvety finish. Vintage: 2021 Sustainable Farming Practices, Altitude: 5740, Sandy Soils, Parral Trellis System, Stainless steel ageing. Family El Porvenir was founded within the Calchaqui Valley in the town of Cafayate by the Romero-Marcuzzi family in 2000. The family’s first winery was established in the late 1970’s in Tolombón, just a few miles from the town of Cafayate. They have been an integral part of the Cafayate community ever since and we believe that El Porvenir de Cafayate is one of the benchmark wineries of the Salta. They strive to maintain the legacy of their ancestors while incorporating current winemaking and viticulture. They own and farm four different vineyards within the Calchaqui Valley all of which are located close to the town of Cafayate. The oldest vineyard was planted approximately 65 years ago and each parcel is primarily comprised of sandy soils with elevations ranging from 5400 to 6200 feet above sea level. All grapes are hand harvested and they farm Tannat, Torrontes, Malbec, Cabernet Sauvignon, Merlot, and Syrah along with some small plots of additional varietals. The gravity fed winery and cellar is housed within a hand made adobe structure in downtown Cafayate. The winery is currently run by Lucia Romero-Marcuzzi, the granddaughter of Roberto, the founder of El Porvenir de Cafayate. Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e7f464e9-91c0-4888-8187-d2b5c4c47af5/IMG_8024.jpg Tactical Tannin - Cutter Cascadia ‘Ashes to Ashes’ Grapes 100% Dolcetto Place Columbia Valley - Washington Process “From the standpoint of where the Gorge is currently, it remains, I think, one of the varietals that is really well suited to the climate here, although it remains a difficult grape to manage. It’s very sensitive, in short, to literally everything. The block I farm at von Flowtow [the site], at nearly 1000 feet, was my first vineyard out of my viticulture classes. I think I have a pretty deep understanding of that place, at least my vines (there only like 477 of them at last count). To be fair, this parcel is the rug rat of the vineyard, always looking a little like hell, especially late summer on, but I always liked the fruit and the wines despite how gnarly it is. It’s the ugly mutt that has a lot of personality. I’ve often conjectured that it’s the problems (like trunk disease) that give it character (and I even ran an experiment in 2017 that gives this some credence to this theory, but that’s for another day).” Family “I'm originally from Indiana and the Midwest and have been a wine buyer and/or in the restaurant business through out my adult life in Portland, OR, Santa Fe, NM and even way back in Phoenix, AZ and beyond. The interest in the vineyard and wine making has come to me after years of tasting and focusing on the wines of the world both traditionally made and everything but that. All in all, I have been in love with wines that are possessed with energy and purpose. But when I took some classes some in viticulture everything changed, everything had to be re-calibrated, and I've gotten after it with a similar enthusiasm as when I set out to study wine back so long ago. I source fruit from what I would call micro-leases, where I am present from pruning to harvest and manage each block in accordance to the rhythm of the season and how I feel the best way to express the vintage through the medium of wine. At this moment in my evolution I don’t own any land or machines, but I offer time and ideas. While I govern myself with the feeling that wine's most poignant expression is as a narrative that should recall a place and time through one's effort, I would also be a fool to abandon the notion that wine is something to enjoy once in a moment and leave behind forever. It's just wine. In fact, all of the wines from the vineyard will be made for the simple pleasure to drink them and nothing else. Whether or not you derive the sense of place and time from a glass I can't control that nor does that really matter, but all I can do is make the wine through this lens . . . of one who values the simplicity of nature and yet the often confounding and beautiful way that that happens. There will be some experiments along the way. It could be an epic failure but it will be true and if it all lines up ok, it might make you feel something. Cheers.” Michael Garofola Bottle: $35 | Glass: $15 https://www.fermentedatl.com/pinot-and-friends-alpharetta daily 0.75 2023-06-03 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b47033c7-d0d1-4c50-9f64-ba398dfb6e46/IMG_4561.jpg Pinot and Friends (Alpharetta) - Pinot & Friends Pinot Noir is the most famous grape from this lineup but all of these wines are elegant stunners. If your in the mood for the lighter side of red this is your flight. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bcbede94-a319-45e4-9050-38a8fc24bc75/Lomas+de+LLahuen+Pipeno.jpg Pinot and Friends (Alpharetta) - Gustavo Riffo ‘Lomas de Llahuen Pipeño’ Grapes: 100% País Place: Valle del Itata - Chile Process: The Pais comes from an organically farmed single parcel called Parmenia. These own-rooted vines are roughly 200 years old, densely planted on granitic clay-loam soils, and are unirrigated. Winemaking is very traditional: the grapes were destemmed, macerated on their skins during a roughly 2-week fermentation in stainless steel, pressed, and then the wine rested in stainless steel for 11 months. Bottled unfined and unfiltered, with a small amount of SO2. Family: Gustavo hails from Portezuelo, a typical area for Pipeño production in the Itata Valley. He has been making Pipeño in the traditional style, aged in Raulí, from his family’s vines for over 10 years. After receiving a government grant to study winemaking and farming, Gustavo spent a harvest with Benziger Family Winery, one of Sonoma’s pioneers of biodynamic farming. After working harvest, he was inspired to improve farming practices on his own family farm. He started by converting the property to organics and plans to incorporate biodynamic practices in the future. Bottle: $27 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c04f921a-2cf3-405c-b7d4-bb9737feb097/Luigi+Giordano+Lange+Rosso+2022%281%29.jpg Pinot and Friends (Alpharetta) - Luigi Giordano Rosso Grapes: 80% Nebbiolo 20% Arneis Place: Piedmont - Italy Process: The Arneis grapes are destemmed and pressed gently to ensure preservation of aromatics before beginning fermentation at a controlled temperature. The Nebbiolo grapes are harvested two weeks later, at which point they are also destemmed and pressed gently. The cap of the Arneis tank—complete with skins, seeds, and actively fermenting must—is then added to the Nebbiolo. Fermented under temperature control and daily pumpover, the wine spends 8-10 days on the skins and then completes malolactic fermentation in stainless-steel tanks. After completing fermentation, the wine ages for 2 months in large Slavonian botte followed by at least 3 months in bottle prior to release. Family: The winery was established by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own fruit, bottling the first wine under his own label in 1958. Bottle: $25 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e64927f-dc33-45fb-9fcc-3769676ab14c/Thevenet+%26+Fils.jpg Pinot and Friends (Alpharetta) - Thevenet & Fils Grapes: 100% Pinot Noir Place: Burgundy - France Process: The Pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude Thevenet took control of the family domaine in 1971 from his father Raymond; at this time their holdings were a mere three hectares. Over the decades, Jean-Claude built the domaine to its current size of thirty hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. Wines of purity, honesty, fine value were the objective, and indeed, the wines consistently performed at a high level. Jean-Claude’s three sons (Benjamin, Jonathan and Aurélien) grew up dedicated to the family domaine. Jean-Claude passed away in 2008 at the too-young age of 54; but, his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother Helene, have continued the domaine. Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e05e9beb-3020-4be1-a031-42855d3b8fba/IMG_4312.jpg Pinot and Friends (Alpharetta) - M.A.N Grapes: Pinotage Place: Cape Coast - South Africa Process: Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Before the end of fermentation, the grapes were pressed and put back into tank for malolactic fermentation. Fined and filtered before bottling. 25% maturation in American oak barrels (20% new) for 12 months. Family: As budding young winemakers back in 2001, we sometimes struggled to find decent wines we could afford. My brother Philip and I were involved with our family winery (Joostenberg Wines) and José was busy at his (Stark-Condé Wines). We weren’t looking for rockstar bottles that cost a fortune. But we had pretty high standards (in our own opinion) and wanted wines we could enjoy with our friends, most of whom were also in the wine industry. We were wine geeks in need of an everyday wine. We saw a niche in the market and got to work but first had to come up with a name for this new project. To keep peace in the families, we took our wives’ initials (we each have one wife!) — and that is how we explained to Marie, Anette and Nicky that we were going to be “busy” most weekends. “It’s for you!” we told them. We immediately got to work in an old tractor shed and that first year, we made a total of 600 cases of Pinotage. Bottle: $14 | Glass: $5 https://www.fermentedatl.com/love-at-first-white-canton daily 0.75 2023-06-16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/399cee4b-1603-477d-919f-c2f0d403db46/IMG_3430.jpg Love at First White (CANTON) - Love at First White Do you remember the first white wine you fell in love with? Let rekindle the memory with some awesome white wines. A range of flavor’s and styles is bound to make you fall in love at first white! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ad6c405c-5780-41b2-848b-30a6cda26dfb/IMG_7280.jpg Love at First White (CANTON) - Las Lilas Grapes : Louriero 75% Treixadura 12.5% Arinto 12.5% Place : Vinho Verde - Portugal Process : Fermentation in Stainless steel tanks. No chaptalization and acidification at all. The idea is to stay natural as much as possible. Traditional Pressing. Approx. 2 months lees contact Family : The Las Lilas vineyards are nestled between the Lima and Vez rivers, in the Vinho Verde wine region of Portugal. Almost half of the 34 acres of vineyards are planted with old vines (> 25 years old). Las Lilas’ winemaker, José Oliveira has been working in the region for almost 20 years. Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/70cd6c0e-03b8-4062-baf8-c97fd1d70a12/IMG_7192.jpg Love at First White (CANTON) - Dettori ‘Renosu’ Grapes : 100% Vermentino Place : Sardinia - Italy Process : Grapes grown organically using natural composting techniques Biodynamic soil preparations of herbal sprays following the astronomical calendar Family : Alessandro Dettori is deeply devoted to Vermentino, and this expression features citrus, orchard fruit, and mineral flavors from growing in sand next to the coast. Bottle: $33 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/060ee52c-1635-4f00-a9a0-5c537178f92c/Better+Half.jpg Love at First White (CANTON) - Better Half Grapes : 100% Sauvignon Blanc Place : Marlborough - New Zealand Process : Harvest began with the Meadowbank vineyard in the Taylor Pass sub-region on March 16th. The later ripening Awatere Valley performed particularly well this year and contributes a significant percentage to this wine. Traditional winemaking practices. Sustainably farmed. Family : What do you name your wine brand when your wife is a well-known New Zealand winemaker with a successful label of her own? To George, the answer was obvious. He gave a smirk and chose the tongue-in-cheek name ‘The Better Half’. It was a bold move, but George is a game-for-it kinda guy. With a roll of the eyes from wife Jules, George dusted off his winemaking hat and dived in. Growing up in rural South Canterbury in a family with a long history of aviation, it was only a matter of time before George Elworthy got the flying bug himself. He’s now a part-time pilot, amateur aircraft restorer, angel investor, and avid mountain biker. He’s also an experienced winemaker but that’s a bit hard to fit on a business card, so he’s content to be known as “the better half”. Price : $37 btl | $15 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2118cfd1-309e-4bb1-a9ed-cf3b83a14d17/IMG_7285.jpg Love at First White (CANTON) - Presqu’ile Grapes : 100% Chardonnay Place : Santa Barbara - California Process : Traditional Fermentation. Used oak barrels. Small lot. Hand Harvested. Family : Presqu’ile is a family-owned winery in the Santa Maria Valley, dedicated to crafting exceptional, cool-climate Pinot Noir, Chardonnay, and Syrah from Santa Barbara County. We designed and planted Presqu’ile Vineyard to create a diverse tapestry of blocks that feature an array of clones, exposures, and elevations. Presqu’ile- French/Creole meaning peninsula, or literally translated, “ Almost an Island”, was a beloved family gathering place on the Mississippi Gulf Coast. It was a place that engendered a conviviality among family and friends, evoking a warmth of human spirit and a rapport among all who “passed a good time” there. In August of 2005, hurricane Katrina made landfall ending an era. We named our winery in honor of that place and a way of life. Price : $29 btl | 13 gls https://www.fermentedatl.com/events daily 0.75 2026-03-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1605723314423-JWXWJ3U5XX1L7VHCNQWH/20160412-215358-largejpg.jpg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1704391084779-19M97ODEGPVDFW4FPM6W/PRIVATE+EVENTS+%26+PARTIES.png Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1774307672462-59P2AML8KWNRJQCRLG65/Thomas+Meunier+takeover%281%29.png Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1774927591849-MKTM71CWFQJ3NGDHS57M/Easter+%2B+Spring+Showcase%281%29.png Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1772766053170-QHRNWLULJAADBE14OZL1/Spring+Showcase.png Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749090411-W7M2VLT2TLMXPB5P3ECR/DE8257D4-FB9B-4EE8-A911-E70ADB47C266.JPG Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749373524-CT9FA70402ZXM60E5HSO/Image+from+iOS+%2819%29.jpg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749090558-PJ0AO1XV3ZJFRL0WGS8I/Canton+Event+Pix.jpg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749084742-BQFZWI8JNJZR729MN4T3/Image+from+iOS+%2822%29.jpg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749382335-NUTQV2VWXB65QRSUPWDA/EF6A01A9-F6D1-41E0-9F80-B84903144B9B.JPG Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749086285-4L5Y7UGASN2NPP513QBS/IMG_0712.JPG Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749088426-LC1GU81361V97FNE8JT3/IMG_0718.PNG Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749383583-ANOE2PD9OBBSPNED94ZQ/IMG_0954.jpg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749123862-O17EHA978SSD4TTCCQ6Y/IMG_3535.jpeg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749197850-RNE4IZLC6HFKSV7K2B1K/IMG_3229.jpeg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749163025-FDNESTV2473ECVPOK2ZL/IMG_3477.jpeg Events https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1648749376878-CRG4BVEWKO4SP6BK0HFR/IMG_0955.jpg Events https://www.fermentedatl.com/barbera-shop-alpharetta daily 0.75 2023-09-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/44e0d76f-95f0-4dc5-ba63-9180fef0e94e/IMG_2119.jpg Barbera Shop (Alpharetta) - Barbera Shop Quartet Barbera is one of the most versatile grapes on the planet. This flight features the more natural and elegant side of Barbera. Find out which bottle is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e5143985-5bf6-4991-b0c7-ae8564ba021b/image.png Barbera Shop (Alpharetta) - Forlorn Hope ‘Queen of the Sierra’ Grapes: Barbera, Zinfandel, Tempranillo, Trousseau Noir, Mondeuse Place: Sierra Foothills - California Process: 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: At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3a5a666b-a074-4070-8836-4ece35913253/image+%281%29.png Barbera Shop (Alpharetta) - Tenuta il Nespolo ‘Vino da Sete’ Grapes: Barbera, Freisa, and Sangiovese Place: Piedmont - Italy Process: The grapes are harvested in early September and immediately delivered to the winery to be pressed together. They co-ferment in stainless-steel tanks with indigenous yeasts and without pump-over or further manipulation. Once the cap rises to the top, it is racked off while alcoholic fermentation is allowed to continue without further skin contact. The wine is then aged for 4-5 months in stainless steel on its fine lees before being bottled in a one-liter with a crown cap. Family: Luca Amerio is a youthful man whose quiet demeanor belies his inventive winemaking style. His family’s ancestral lands are situated in Moasca, a tiny village resting on the southern flank of the province of Asti. Moasca is that rare spot where Asti’s two iconic DOCG zones, Moscato d’Asti and Nizza Barbera, overlap. Now at the helm of his family’s estate, Luca draws from his family’s old-vine plantings in the heralded limestone-clay soils of Asti to produce both classic, appellation-based wines and fresh, appellation-defying bottlings. Chief among the latter is “Vino da Sete,” the estate’s edgy riff on vin de soif composed of Barbera, Freisa, and Sangiovese. Today, Luca’s professional training and his ingenuity are on thrilling display as Tenuta il Nespolo marches into a bright new era. Bottle: $29 | Glass: $13 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/79322fa1-e78c-47f8-81af-2300100e705d/image+%282%29.png Barbera Shop (Alpharetta) - Fuso ‘TÉH’ Grapes: : Barbera (60%), Freisa, Grignolino, Bonarda Place: Piedmont - Italy Process: Certified organic : 7-9 day maceration on skins depending on variety; fermentation in stainless steel and elevage in stainless steel and cement tanks. Native Yeast Fermentation. Minimal Sulfur added at bottling. Family: The inaugural release of ‘Tèh’ comes from the Russo brothers at Crotin, located in Maretto municipality in the far west of the Monferrato Astigiano wine area. White marine limestone and sandy soils here accent Tèh’s punchy raspberry fruit profile with an aspirin-chalk stamp. A palpable tension on the mid-palate – between Barbera’s vertical acidity and Freisa and Grignolino’s grippy tannins - remind of the Italian saying semplice ma non banalé: ‘simple but not boring’. Such is the way of’ Tèh,’ a humble Rosso Piemonte wine with both soil and grape variety clearly etched. …FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with farmers and producer friends who are committed to organic viticulture, low-intervention, and terroir-driven wines. Bottle: $23 | Glass: $10 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a8c0cdea-9157-415b-8f7e-fb15cbad3871/IMG_3624.jpg Barbera Shop (Alpharetta) - Poderi Cellario E Rosso Grapes: 100% Barbera Place: Piedmont - Italy Process: Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulfur (~10ppm) and without sterile filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $25 | Glass: $11 MORE INFO https://www.fermentedatl.com/barbera-shop-canton daily 0.75 2023-07-27 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c511d0c8-e7d5-4e39-98a6-f52cc90d1a03/IMG_3541.jpg Barbera Shop (Canton) - Barbera Shop Quartet Barbera is one of the most versatile grapes on the planet. This flight features the more natural and elegant side of Barbera. Find out which bottle is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e5143985-5bf6-4991-b0c7-ae8564ba021b/image.png Barbera Shop (Canton) - Forlorn Hope ‘Queen of the Sierra’ Grapes: Barbera, Zinfandel, Tempranillo, Trousseau Noir, Mondeuse Place: Sierra Foothills - California Process: 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: At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a426b337-fe11-4a7c-8c21-36480a2f1d87/IMG_3544.jpg Barbera Shop (Canton) - Ercole Grapes: 100% Barbera Place: Piedmont - Monferrato - Italy Process: Many folks know the Barbera grape for its bright acidity, and this wine is no exception to the rule. Far less known is the fact that Monferrato’s most prestigious zones are dedicated to Barbera plantings. (The very opposite holds true in the Langhe, where Nebbiolo reigns supreme.) Typically planted to southern exposure, these vineyards yield wines of great depth and balance. Fun fact: Most experts have traced the origin of Barbera to the hills of Monferrato. Grapes grown in calcareous-clay soil. Hand harvested late September to early October with an average yield of 70 hl/ha. Fermented in concrete; stabilized in Inox Alcohol: 12.5% Family: With a singular concentration on the Piedmont region of Italy, The Piedmont Guy has championed a select group of passionate winemaking families for nearly a decade. Ercole is our line of everyday wines upholding our commitment to honoring the work of the unsung heroes of Italy—the grape growers themselves. Ercole, whose English translation is Hercules, is only made possible by a generations-old cooperative of local growers in the Monferrato area. Every fall, these men and women cultivate pristine and sustainably farmed fruit, allowing us to make authentic wines that are transmitters of time and place. Small, independent cooperative wineries like this are not only the lifeblood of thousands of small growers across Italy but also repositories safeguarding the native grape varieties and winemaking traditions of their respective regions. Bottle: $19 | Glass: $7 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/79322fa1-e78c-47f8-81af-2300100e705d/image+%282%29.png Barbera Shop (Canton) - Fuso ‘TÉH’ Grapes: : Barbera (60%), Freisa, Grignolino, Bonarda Place: Piedmont - Italy Process: Certified organic : 7-9 day maceration on skins depending on variety; fermentation in stainless steel and elevage in stainless steel and cement tanks. Native Yeast Fermentation. Minimal Sulfur added at bottling. Family: The inaugural release of ‘Tèh’ comes from the Russo brothers at Crotin, located in Maretto municipality in the far west of the Monferrato Astigiano wine area. White marine limestone and sandy soils here accent Tèh’s punchy raspberry fruit profile with an aspirin-chalk stamp. A palpable tension on the mid-palate – between Barbera’s vertical acidity and Freisa and Grignolino’s grippy tannins - remind of the Italian saying semplice ma non banalé: ‘simple but not boring’. Such is the way of’ Tèh,’ a humble Rosso Piemonte wine with both soil and grape variety clearly etched. …FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with farmers and producer friends who are committed to organic viticulture, low-intervention, and terroir-driven wines. Bottle: $23 | Glass: $10 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a8c0cdea-9157-415b-8f7e-fb15cbad3871/IMG_3624.jpg Barbera Shop (Canton) - Poderi Cellario E Rosso Grapes: 100% Barbera Place: Piedmont - Italy Process: Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulfur (~10ppm) and without sterile filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $25 | Glass: $11 MORE INFO https://www.fermentedatl.com/rocket-pop-canton daily 0.75 2023-07-05 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e25508e-1e89-44f9-8443-62aa55f77a88/IMG_7472.jpg Rocket Pop (Canton) - Rocket Pop These rosés made us think of fireworks and bottle rockets because the wines are so vibrant and lively! Taste through this amazing lineup to see which one is your favorite. Featuring natural rosé from Portugal, Spain, California and Italy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/56e733e8-fa2e-463d-a242-879bd3b29386/IMG_7467.jpg Rocket Pop (Canton) - Las Lilas Grapes: 40% Vinhão, 30% Borraçal and 30% Espadeiro. Place: Vinho Verde - Portugal Process: Sustainable farming with very little ploughing in the vineyards to maintain soil cover. Vines are 20 years old and maintained on a traditional trellis Fermentation occurs naturally in Stainless steel tanks. No chaptalization and acidification at all. The idea is to stay natural as much as possible. 2 months of lees contact contributes to the texture and complexity. The wine is then allowed to settle naturally by gravity and is only minimally fined or filtered. Family: The Las Lilas vineyards are nestled between the Lima and Vez rivers, in the Vinho Verde wine region of Portugal. Almost half of the 34 acres of vineyards are planted with old vines (> 25 years old). Las Lilas’ winemaker, José Oliveira has been working in the region for almost 20 years. Literally meaning “green wine,” the Vinho Verde name actually refers to it being a wine that is usually drunk “young.” A cooler climate and granitic soil lead to fresh, light wines with good acidity. Their low alcohol content and slight effervescence make them excellent as an aperitif, or for an afternoon spent in the backyard. More Info Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af4d5d5f-f3e6-4d9a-9991-2a4c5316c8cb/IMG_2132.jpg Rocket Pop (Canton) - Ameztoi Rubentis Grapes: Hondarrabi Zuri, Hondarrabi Beltza Place: Getariako Txakolina - Spain Process: After handpicking, hondarrabi zuri and hondarrabi beltza grapes are combined for destemming; the white and red grapes are worked together, not separately. After direct pressing, fermentation with indigenous yeast occurs in stainless steel at 15° C for 20 days. Towards the end of alcoholic fermentation, the tanks are closed to preserve the naturally occurring carbonation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed. Family: The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, in turn, lending their rosé such exceptional vibrancy and complexity. Rubentis, the region’s first pink wine, was inspired by the historic claret style wines which were once produced in the area long before the current global craze made rosé famous. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated. More Info Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5913aea8-3c60-4475-8866-ad80266abca5/IMG_2130.jpg Rocket Pop (Canton) - Wonderland Ranch Grapes: 100% Syrah Place: Marsh Creek (Contra Costa) - California Process: 100% whole cluster press after foot treading and 2-hours of skin contact. Malolactic fermentation was arrested. Fermented and aged in stainless steel for 4 months prior to bottling unfined. Family: The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California. More Info Bottle: $37 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aae0f5d3-cf4d-400c-bbd3-b9a62abd0d31/IMG_7471.jpg Rocket Pop (Canton) - Poderi Cellario É Rosato Grapes: Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Place: Piedmont - Italy Process: Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). More Info Bottle: $27 | Glass: $12 https://www.fermentedatl.com/rocket-pop-alpharetta-new daily 0.75 2023-07-15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a502bd34-2585-482f-84bc-2aac338f3b9c/IMG_4792.jpg Rocket Pop (Alpharetta) NEW - Rocket Pop These rosés made us think of fireworks and bottle rockets because the wines are so vibrant and lively! Taste through this amazing lineup to see which one is your favorite. Featuring natural rosé from Portugal, Spain, California and Italy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af4d5d5f-f3e6-4d9a-9991-2a4c5316c8cb/IMG_2132.jpg Rocket Pop (Alpharetta) NEW - Ameztoi Rubentis Grapes: Hondarrabi Zuri, Hondarrabi Beltza Place: Getariako Txakolina - Spain Process: After handpicking, hondarrabi zuri and hondarrabi beltza grapes are combined for destemming; the white and red grapes are worked together, not separately. After direct pressing, fermentation with indigenous yeast occurs in stainless steel at 15° C for 20 days. Towards the end of alcoholic fermentation, the tanks are closed to preserve the naturally occurring carbonation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed. Family: The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, in turn, lending their rosé such exceptional vibrancy and complexity. Rubentis, the region’s first pink wine, was inspired by the historic claret style wines which were once produced in the area long before the current global craze made rosé famous. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated. More Info Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9e2d9bf5-8560-45a5-bbfe-26b74473f1df/Pannonica+Rose%CC%81+SQ.jpg Rocket Pop (Alpharetta) NEW - Pannonica Grapes: Blaufränkisch, Pinot Noir, St. Laurent Place: Burgenland - Austria Process: Sustainable Farming, Hand Harvested, Stainless Steel Fermentation and ageing. Family: Höpler is an Austrian family-owned winery located southeast of Vienna in Burgenland. Their 113ac/46ha of vineyards lie in the Leithaberg Hills on the shores of Lake Neusiedl. This unique location enables them to produce a wide range of wines: 55% white wine, 40% red and 5% dessert wine. Their vineyards are on some of the most prized and oldest sites in Burgenland: Kirchberg, Jungkirchberg, Schanz, Hirschäcker, Altvierholzer and Rosenberg. Different soils, such as clay, limestone, gravel and pre-historic rocks aid the production of complex and full-bodied wines. Their vineyards are planted to Blaufränkisch, Merlot, Cabernet Sauvignon, Syrah, St. Laurent, Zweigelt, Pinot Noir, and Pinot Blanc. The Pannonian climate bestows the area with the highest amount of sunshine in Central Europe and the highest average temperature in Austria. The regional climate is not only determined by its east-facing position, but also by continental influences. This mixture has a very positive effect on winemaking. In the winter, it is cold and has little snow, in the summer hot and humid. 2,000 hours of sunshine, high humidity and an average of 500ml of rain per year provide climatically unique conditions for the production of premium wines. More Info Bottle: $15 | Glass: $6 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5913aea8-3c60-4475-8866-ad80266abca5/IMG_2130.jpg Rocket Pop (Alpharetta) NEW - Wonderland Ranch Grapes: 100% Syrah Place: Marsh Creek (Contra Costa) - California Process: 100% whole cluster press after foot treading and 2-hours of skin contact. Malolactic fermentation was arrested. Fermented and aged in stainless steel for 4 months prior to bottling unfined. Family: The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California. More Info Bottle: $37 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aae0f5d3-cf4d-400c-bbd3-b9a62abd0d31/IMG_7471.jpg Rocket Pop (Alpharetta) NEW - Poderi Cellario É Rosato Grapes: Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Place: Piedmont - Italy Process: Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). More Info Bottle: $27 | Glass: $12 https://www.fermentedatl.com/sauv-stories-alpharetta daily 0.75 2023-09-15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/509ab11b-5459-4986-9979-ffb4eb4c6ad3/tempImagesJPTi7.jpg Sauv Stories (Alpharetta) - Sauv Stories Sauvignon Blanc is the perfect white grape for summer time! Crisp and refreshing with vibrant acidity. As with all grapes it will vary depending on where it is grown and the style of the winemaker. Find out which story is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/60991d77-2e16-40cf-a68d-3cc5bafa2000/Image+from+iOS+%2840%29.jpg Sauv Stories (Alpharetta) - Le Coeur de la Reine Grapes : 100% Sauvigon Blanc Place : Touraine - France Process : These vines average 30 years in age and are meticulously tended by the family. Short-cane pruning, selective ploughing, spring de-budding, deleafing, grass cover throughout the vineyard and green harvest practices all lend to limited yields and best quality fruit at harvest. Skin maceration for 60% of the cuvée for 6 hours, gentle pneumatic pressing, and a cool maceration (5°C/41°F) for 7 days. Fermentation at 17°C/63°F for 3-4 weeks followed by elevage in tank on the lees. Family : A collaboration with Rodolphe & Ludivine Marteau and Vincent Leclair - both fourth generation families in Touraine. The Marteaus took over their family’s estate in 2010 which is a 29 hectare property is located on South bank of the river Cher, on siliceous-argilo (clay and flint) soils. Vincent assumed leadership in 2014 at his family’s 45 hectare estate in Pouillé, in the Cher Valley. More Info Bottle: $23 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7bb227eb-c7cc-4fd3-85f1-a05a68ed23d2/tempImagevGYX6Y.jpg Sauv Stories (Alpharetta) - Vendimia Nocturna ‘Yllera’ Grapes : 100% Sauvigon Blanc Place : Rueda - Castilla y León, Spain Process : Grape sorting in the vineyard. Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8– 12 hours. Alcoholic fermentation controlled at 17ºC (62ºF) in stainless steel vats. Settling and cold stabilisation of the must before bottling. Family : Varieties Verdejo, Sauvignon Blanc, Tempranillo and Chardonnay. Vineyards over 15 years old with a high percentage of old vineyards with low production, limited yields, lower than those accepted by the regulatory councils and grapes harvested at the optimum point of suitability and ripeness. To make our wines we have more than 150 hectares of our own vineyards, in addition to controlling more than 900 hectares in the Rueda, Ribera del Duero and Toro areas with a team of engineers and oenologists. More Info Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d7e723c-5c1a-490b-a394-811097a3c6ed/Image+from+iOS+%2839%29.jpg Sauv Stories (Alpharetta) - Pavette Grapes : 100% Sauvignon Blanc Place : California Process : Grapes picked at just over 21 Brix. Cool and slow fermentation over ten days in stainless steel tank with no malolactic conversion. Six months elevage. Family : PEACOCK :: Genus name Pavo páv (croatian) / pavón (galician) / pavone (italian) / pavo real (spanish) LITTLE :: -ette (diminutive as in vignette, kitchenette or cigarette) PAV + ETTE :: PAVETTE (little peacock) This is the daily drinking line of wines from Rob Fisher. More Info Price : $17 btl | $6 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/42d38f3b-94a2-4522-b3e2-a83a671c2b6a/Black+Cottage+SB.jpg Sauv Stories (Alpharetta) - Black Cottage Grapes : 100% Sauvignon Blanc Place : Marlborough - New Zealand Process : With a long drawn-out summer, without excessive heat waves, our grapes were allowed to gain physiological ripeness at lower than normal sugar levels. Our harvest decisions were made purely on flavour rather brix levels. The wines are light on their feet with expressive aromatics, great energy, and fresh lively acidity with a tight structure on the palate. The wine went through a long, cool fermentation in stainless steel tanks to maximise fruit purity and varietal character. Family : Nestled amongst vineyards, native plantings, olive trees, a cricket ground and lying alongside Marlborough’s Ōpaoa River, Founder Dave Clouston and Winemaker Sanna Stander use the black cottage to host international guests and friends alike. Days are spent playing cricket, clay bird shooting, cooking fresh fish on the BBQ and drinking delicious wine. The company is fun, life is good. Welcome to Black Cottage… You will not want to leave. More Info Price : $23 btl | $9 gls https://www.fermentedatl.com/better-off-red-canton daily 0.75 2023-08-10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e28b3a44-6e16-45cc-8f62-26afeb008cce/IMG_3688.jpg Better Off Red (Canton) - Better Off Red Just because the weather is HOT doesn’t mean you still can’t drink Red Wine. These are full bodied reds from around the world that are great drinking inside with the AC blasting. Great for grilled steaks as well as burgers and brats! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3f9f1e49-09a6-45cd-9b32-793a06c683be/IMG_3689.jpg Better Off Red (Canton) - Domaine du Crampilh Grapes: Tannat Place: Madiran - France Process: Natural viticulturalist Bruno Oulie creates a classic yet approachable Madiran out of his 30+ year-old Tannat vines. While still a traditional inky black color, Cuvée l’Originel has bright red and purple flecks that give it a warming glow. Fragrant blueberries and blackberries dominate the intense nose, with shades of soft dark and brown spices. On the palate, it is round and rich with soft, velvety tannins that more deeply express the flavors carried on the nose. The finish is long, fruity, with soft spices and chocolate notes. Pair with heartier dishes and cheeses. 24 months in stainless steel tanks Family: Le Crampilh is the name of the family country house isolated on top of a hill by the Larcis River in Aurions. The estate dates from the late 1800’s, after Melanie Crampilh married Sabin Oulié, mayor of the village at the time. He started utilizing their windmill and then the land, and then gave his wife’s name to the estate. Today it is run by Marie and Bruno Oulié, the fourth generation of the family. Phylloxera nearly wiped out the vineyards in Madiran, but since the 1950’s the region’s prosperity increased the AOP’s plantings from from just 100 acres to over 3,750, planted on hillsides on a wide variety of soils. Crampilh is mainly comprised of clayish, silica, and chalky soils. Grapes are hand-harvested, usually during the Indian summer, with 100% destemming and 21 day macerations. Wines are aged on average 18 months with regular micro-oxygenation. Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f70125fb-6c64-496f-8be5-3b4b7b57c5c1/IMG_3650.jpg Better Off Red (Canton) - Palazzo Nuovo Grapes: Sangiovese with other local grapes Place: Chianti Classico - Tuscany - Italy Process: Traditional Winemaking practices. Aged in Oak Barrels. Family: This is a collaboration between Charles Lazzara, who founded Volio Imports and the Castellina family in Chianti. Charles first love in wine came in the Chianti Region. Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bf1f1015-7b03-489f-b6a5-b41ddc5c6a8f/IMG_3690.jpg Better Off Red (Canton) - Verdad Cabernet Grapes: 97% Cabernet Sauvignon 3% Petit Verdot Place: Paso Robles - California Process: The Cabernet Sauvignon and Petit Verdot grapes for this wine come from two different vineyards in the Paso Robles AVA. Whale Rock Vineyard, on the west side of Paso Robles is a very spe­cial site in the Tem­ple­ton Gap Dis­trict. The vineyard is rid­dled with ancient whale bone fos­sils. The soil varies from rocky riv­er stone to lime­stone and clay. The vine­yard is farmed using organic and bio­dy­nam­ic practices and is certified organic. Jack Knife Vineyard is on the east side of Paso Robles. The vines are planted on steep hillsides. The high ele­va­tion (1300 feet) of Jack Knife allows the fruit to ripen ear­ly and shows savory dark blue-fruit flavors.The soils are a sandy clay loam with a bit of gravel. The grapes were harvested in mid-October after a warm vintage. During fermentation the wine was punched down and pumped over once a day. The wine was aged in 40% new French oak for 18 months. Family: Louisa Sawyer Lindquist has been producing small production, artisanal wines of great quality since 2000. She makes Spanish grape varietal wines from cool coastal vineyard sites and single vineyard Cabernet Sauvignon from Paso Robles, and has a special passion for making biodynamic wines. The wines have great structure, balance and pure flavors. Bottle: $37 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1aede116-0788-4dc2-bb65-69f95ce6b518/IMG_2064.jpg Better Off Red (Canton) - Creta ‘Roble’ Grapes: 100% Tempranillo Place: Ribera Del Duero - Spain Process: Harvested by hand and brought to the cellar where the grapes are destemmed and lightly crushed. A pre-fermentation maceration of 4-6 days is followed by a 10 day fermentation with pump overs to keep the cap from drying. Malo occurs spontaneously in tank after which the wine is racked into 225L and 600L French oak barrels (mostly used) where the wines ages for 4 months before bottling. Family: Sotillo de la Ribera is a small village of 600 inhabitants on the northern edge of the DO of Ribera del Duero. Dating back to the middle ages, many of the buildings in Sotillo date to the 18th century when grape growing and winemaking brought prosperity to the village – a tradition that continues today. After many years of experience making a custom cuvée in the DO, Eric Solomon has recently partnered with Rafael de Haan to make Creta from 30-50-year-old vines of Tempranillo grown in clay loam and chalky soils surrounding Sotillo. Bottle: $25 | Glass: $11 https://www.fermentedatl.com/raysofsunshine daily 0.75 2024-03-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0db9aee6-2af0-435d-8b61-c5d65338daba/flight+graphics+%2836%29.png Rays of Sunshine - Rays of Sunshine Its that time of year when the weather is changing! Whether its raining or sunny this flight is a Ray of Sunshine!. Experience and explore the world of Orange WInes. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/97f390e7-9940-43d0-b788-91cd14562205/IMG_2182.jpg Rays of Sunshine - Poderi Cellario É Orange Grapes : Nascetta, Arneis, Incrocio Manzoni. Place : Piedmont - Italy Process : Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining. Family : Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $27 | Glass: $10 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cedc95a4-62b0-44d3-aeef-0710d98aa645/IMG_6833.jpg Rays of Sunshine - Breaking Bread Orange Marmalade Grapes: 70% Muscat Blanc 15% Chardonnay 15% Sauvignon Blanc Place: Dry Creek Valley - California Process: With this vintage of the orange wine, we wanted to bring in additional layers of complexity and to experiment with other varieties. We decided to add equal parts of Chardonnay and Sauvignon Blanc to the dominant Muscat Blanc and once again took a delicate approach. The Chardonnay contributed more weight and complexity to the mouthfeel, while the Sauvignon Blanc brought in more acidity and higher notes. All grapes were destemmed into the fermenter bin with zero sulfur added and we let the native yeast build up a population, which took about five days. From there we allowed it to go another five days fermenting on skins, for a total of ten days on the skins, making for more balanced phenolics. Family: My interest in natural wine came about as I noticed a shift in our industry toward lower alcohol, food friendly and low intervention wine. When I decided to start Breaking Bread, it was very important to me, artistically, to build something completely different than my first conception, Kokomo. I wanted to be challenged in my craft as a winemaker and I also wanted to understand fermentation from a different perspective that could possibly play a part in future Kokomo vintages. Creating Breaking Bread has informed my approach to winemaking. I have the technical foundation and confidence of someone who has been making wine successfully for nearly two decades, and the curiosity and inspiration to make high quality, delicious natural wines – and this is just the beginning! -Erik Miller, Owner/Winemaker Bottle: $29 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/746508d9-b5c4-437f-81d6-26ae75e0bf12/IMG_2179.jpg Rays of Sunshine - Casal de Ventozela ‘Contatto’ Grapes: Avesso Place: Vihno Verde - Portugal Process: Hand picked, de-stemmed, fermentation in 5,000L tanks, on the skins, for about 2 weeks. Left to settle for another 2 weeks then pressed into tank for 3 months on lees, with occasional battonage. Lightly fined and filtered. Minimal SO2. Family: Casal de Ventozela consists of 45 hectares of sustainably farmed vineyards in the heart of the Vinho Verde region. The vines are located in two sub-regions: Vale do Ave and Vale do Covado. The estate is a family run business, with a strong focus on the environment and a genuine passion for wine and nature. Ventozela has a noble history dating back to 1874. A century later, it was acquired by the current director of the company, Jose Ferrera Cortinhas, who was responsible for resurrecting the estate following the April 25 revolution in 1974. The winery first started selling its grapes and in 2008, its first wines were bottled. Bottle: $23 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/265b166f-ab22-4957-9bb8-c5ad1a64432b/IMG_1996+%281%29.jpg Rays of Sunshine - Gonc ‘Grape Abduction’ Grapes : Pinot Blanc, Pinot Grigio, Riesling Place : Stajerska - Slovenia. Process : Sustainably farmed and Native Yeast Fermentation. Stainless Steel Family : The Grape Abduction wines are a collaboration with Gônc Winery in Slovenia and they are the newest find of ridiculously awesome wine that outperforms its price. They realized that there was one special place on this planet with the perfect conditions to grow wine fit for the tastes of space: Stajerska, Slovenia. Grapes as diverse as Pinot Blanc, Pinot Noir, Pinot Grigio, Riesling and even the hard-to-pronounce ones (we're looking at you, Žametna Črnina) thrive in the harsh environment of these rocky hills. Made entirely by ... erm, hand... and treated with the highest degrees of technology and care, they have created three wines that truly give you the taste of the cosmos. Space juice, if you will. And if you ever found yourself gazing up the sky and asking: do aliens make wine? Now, you have your answer. Bottle: $25 | Glass: $10 https://www.fermentedatl.com/sauv-stories-canton daily 0.75 2023-07-28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/23c7f76c-e127-4f86-aab2-d6a0a295d78e/Image+from+iOS+%2837%29.jpg Sauv Stories (Canton) - Sauv Stories Sauvignon Blanc is the perfect white grape for summer time! Crisp and refreshing with vibrant acidity. As with all grapes it will vary depending on where it is grown and the style of the winemaker. Find out which story is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/60991d77-2e16-40cf-a68d-3cc5bafa2000/Image+from+iOS+%2840%29.jpg Sauv Stories (Canton) - Le Coeur de la Reine Grapes : 100% Sauvigon Blanc Place : Touraine - France Process : These vines average 30 years in age and are meticulously tended by the family. Short-cane pruning, selective ploughing, spring de-budding, deleafing, grass cover throughout the vineyard and green harvest practices all lend to limited yields and best quality fruit at harvest. Skin maceration for 60% of the cuvée for 6 hours, gentle pneumatic pressing, and a cool maceration (5°C/41°F) for 7 days. Fermentation at 17°C/63°F for 3-4 weeks followed by elevage in tank on the lees. Family : A collaboration with Rodolphe & Ludivine Marteau and Vincent Leclair - both fourth generation families in Touraine. The Marteaus took over their family’s estate in 2010 which is a 29 hectare property is located on South bank of the river Cher, on siliceous-argilo (clay and flint) soils. Vincent assumed leadership in 2014 at his family’s 45 hectare estate in Pouillé, in the Cher Valley. More Info Bottle: $23 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3c184b4a-b0f6-4a50-9195-6bc2105c904c/Image+from+iOS+%2838%29.jpg Sauv Stories (Canton) - Passionate Wine Co. ‘Del Mono’ Grapes : 60% Sauvigon Blanc & 40% Semillon Place : Tupungato - Uco Valley - Mendoza - Argentina Process : This wine is sourced from 2 Vineyard sites in Tupungato that are both farmed organically. Planted: Sav Blanc - 1970, Semillon - 1960 Altitude: Sav Blanc - 3500ft, Semillon - 3900ft Destemmed grapes undergo a native yeast fermentation. After fermentation the wine is aged for 6 months in concrete. Case Production : 1250 Family : Passionate Wines is the brainchild of Matias Michelini. He is the winemaker, agronomist, and Grand Poobah of his winery named Passionate Wines. Matias strives to make experimental wines that express terroir. These wines are low production and are drawn from multiple inspirations, regions, and styles. More Info Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d7e723c-5c1a-490b-a394-811097a3c6ed/Image+from+iOS+%2839%29.jpg Sauv Stories (Canton) - Pavette Grapes : 100% Sauvignon Blanc Place : California Process : Grapes picked at just over 21 Brix. Cool and slow fermentation over ten days in stainless steel tank with no malolactic conversion. Six months elevage. Family : PEACOCK :: Genus name Pavo páv (croatian) / pavón (galician) / pavone (italian) / pavo real (spanish) LITTLE :: -ette (diminutive as in vignette, kitchenette or cigarette) PAV + ETTE :: PAVETTE (little peacock) This is the daily drinking line of wines from Rob Fisher. More Info Price : $17 btl | $6 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/42d38f3b-94a2-4522-b3e2-a83a671c2b6a/Black+Cottage+SB.jpg Sauv Stories (Canton) - Black Cottage Grapes : 100% Sauvignon Blanc Place : Marlborough - New Zealand Process : With a long drawn-out summer, without excessive heat waves, our grapes were allowed to gain physiological ripeness at lower than normal sugar levels. Our harvest decisions were made purely on flavour rather brix levels. The wines are light on their feet with expressive aromatics, great energy, and fresh lively acidity with a tight structure on the palate. The wine went through a long, cool fermentation in stainless steel tanks to maximise fruit purity and varietal character. Family : Nestled amongst vineyards, native plantings, olive trees, a cricket ground and lying alongside Marlborough’s Ōpaoa River, Founder Dave Clouston and Winemaker Sanna Stander use the black cottage to host international guests and friends alike. Days are spent playing cricket, clay bird shooting, cooking fresh fish on the BBQ and drinking delicious wine. The company is fun, life is good. Welcome to Black Cottage… You will not want to leave. More Info Price : $23 btl | $9 gls https://www.fermentedatl.com/sauv-stories-canton-1 daily 0.75 2023-07-30 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0ca45c74-97ec-40e5-9618-90927eab2844/IMG_4996.jpg Sauv Stories (Canton) - Sauv Stories Sauvignon Blanc is the perfect white grape for summer time! Crisp and refreshing with vibrant acidity. As with all grapes it will vary depending on where it is grown and the style of the winemaker. Find out which story is your favorite! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/60991d77-2e16-40cf-a68d-3cc5bafa2000/Image+from+iOS+%2840%29.jpg Sauv Stories (Canton) - Le Coeur de la Reine Grapes : 100% Sauvigon Blanc Place : Touraine - France Process : These vines average 30 years in age and are meticulously tended by the family. Short-cane pruning, selective ploughing, spring de-budding, deleafing, grass cover throughout the vineyard and green harvest practices all lend to limited yields and best quality fruit at harvest. Skin maceration for 60% of the cuvée for 6 hours, gentle pneumatic pressing, and a cool maceration (5°C/41°F) for 7 days. Fermentation at 17°C/63°F for 3-4 weeks followed by elevage in tank on the lees. Family : A collaboration with Rodolphe & Ludivine Marteau and Vincent Leclair - both fourth generation families in Touraine. The Marteaus took over their family’s estate in 2010 which is a 29 hectare property is located on South bank of the river Cher, on siliceous-argilo (clay and flint) soils. Vincent assumed leadership in 2014 at his family’s 45 hectare estate in Pouillé, in the Cher Valley. More Info Bottle: $23 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0d7e723c-5c1a-490b-a394-811097a3c6ed/Image+from+iOS+%2839%29.jpg Sauv Stories (Canton) - Pavette Grapes : 100% Sauvignon Blanc Place : California Process : Grapes picked at just over 21 Brix. Cool and slow fermentation over ten days in stainless steel tank with no malolactic conversion. Six months elevage. Family : PEACOCK :: Genus name Pavo páv (croatian) / pavón (galician) / pavone (italian) / pavo real (spanish) LITTLE :: -ette (diminutive as in vignette, kitchenette or cigarette) PAV + ETTE :: PAVETTE (little peacock) This is the daily drinking line of wines from Rob Fisher. More Info Price : $17 btl | $6 gls https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/813c5a24-e9ec-4fc2-90b4-474f596f8e97/IMG_4997.jpg Sauv Stories (Canton) - Bodegas Yllera Grapes : 100% Sauvignon Blanc Place : Rueda - Spain Process : Sustainable Farming. Tradtional Winemaking practices. Harvested at night to preserve the freshness of the grapes. Family : Bodegas Yllera was founded in the early 1970s by the brothers Jesús and Pepe Yllera, fifth generation of a family of winegrowers known as “Los Curros”, who started making the first “modern” Verdejo wines in Rueda. More Info Bottle: $19 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/42d38f3b-94a2-4522-b3e2-a83a671c2b6a/Black+Cottage+SB.jpg Sauv Stories (Canton) - Black Cottage Grapes : 100% Sauvignon Blanc Place : Marlborough - New Zealand Process : With a long drawn-out summer, without excessive heat waves, our grapes were allowed to gain physiological ripeness at lower than normal sugar levels. Our harvest decisions were made purely on flavour rather brix levels. The wines are light on their feet with expressive aromatics, great energy, and fresh lively acidity with a tight structure on the palate. The wine went through a long, cool fermentation in stainless steel tanks to maximise fruit purity and varietal character. Family : Nestled amongst vineyards, native plantings, olive trees, a cricket ground and lying alongside Marlborough’s Ōpaoa River, Founder Dave Clouston and Winemaker Sanna Stander use the black cottage to host international guests and friends alike. Days are spent playing cricket, clay bird shooting, cooking fresh fish on the BBQ and drinking delicious wine. The company is fun, life is good. Welcome to Black Cottage… You will not want to leave. More Info Price : $23 btl | $9 gls https://www.fermentedatl.com/dog-days daily 0.75 2023-09-08 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1a52e647-41eb-4d52-9526-25503b4d934a/Image+from+iOS+%2841%29.jpg Dog Days - Dog Days (Chilled Reds) The Dog Days of Summer are upon us! The perfect weather for chilled reds. These are refreshing and delicious wines that you must experience to enjoy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/203770a9-6b1c-4741-ac8d-2d5699d43ae2/Angelo+Negro+Brachetto.jpg Dog Days - Angelo Negro Rosso Grapes: Brachetto Place: Piedmont - Italy Process: Cryo( Color)-maceration for 24 hours. native yeast fermentation. Floating Cap for 10 Days. Stainless steel for 5+ months on the lees of Arneis with regular battonage. Bottling: unfiltered; unfined Family: Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/09040786-941d-449d-bc4a-55a436b2f919/IMG_7712.jpg Dog Days - Vin De Days Rouge Grapes: Pinot Noir (92%); Pinot Meunier (8%) Place: Willamette Valley - Oregon Process: Vin de Day Rouge is fifty percent whole-cluster and fifty percent destemmed fruit, with the whole-clustered fruit on the bottom of each fermenter to allow for carbonic maceration. A floral, chillable red for the summer! Family: Founded by winemaker and owner Brianne Day in the 2012 vintage, Day Wines is a producer of boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices. To create distinct expressions of our corner of the world, we focus on fruit harvested from the esteemed Willamette Valley to exotic varietals found in Southern Oregon’s Applegate Valley AVA. Bottle: $29 | Glass: $13 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3d907e94-aa35-4624-ba4d-696f19a89265/IMG_7707.jpg Dog Days - Breaking Bread Grapes: : Gamay Place: Fountaingrove District- Sonoma - California Process: This is the inaugural vintage of Gamay for Breaking Bread. Produced in traditional Cru Beaujolais style, this wine was fermented 100% whole cluster and aged in neutral French oak barrels to keep it fresh and lively. This Gamay is grown in our tiny 1/3-acre vineyard planted in winemaker Erik Miller’s backyard. Farmed with a backpack sprayer and organic principles, this vineyard is part of the family. Erik’s two sons helped harvest the grapes in the fall and play in the vines the rest of the year. Located next to Santa Rosa Creek and within the Fountaingrove AVA, the climate is cool enough to maintain the grape’s natural acidity and allow for long hang time and slow ripening. Family: ‘My interest in natural wine came about as I noticed a shift in our industry toward lower alcohol, food friendly and low intervention wine. When I decided to start Breaking Bread, it was very important to me, artistically, to build something completely different than my first conception, Kokomo. I wanted to be challenged in my craft as a winemaker and I also wanted to understand fermentation from a different perspective that could possibly play a part in future Kokomo vintages.’ - Erik Miller Bottle: $33 | Glass: $13 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a347aa07-efe7-41c9-95d5-0af793fd35b6/IMG_7705.jpg Dog Days - Gulp/Hablo Grapes: 100% Garnacha Place: Spain Process: Gulp/Hablo's red is 100% biodynamically farmed Garnacha from central Spain. Made in stainless steel and concrete with no further aging past fermentation, this Garnacha is fresh, light-bodied and very chillable, with notes of tart red berries and pepper. Family: On the high-desert plateaus of La Mancha, the family-run Bodegas Parra Jiménez crafts natural wines from certified organic and sustainable vineyards. They turn an array of native and international grapes into wines of purity, structure, and elegance. The Parra family has farmed the fields of La Mancha for generations, but it wasn’t until 1993 that they had a winery to their name. The region’s winemaking mainstream still viewed organic viticulture as an eccentricity back then—but that didn’t deter brothers Francisco, Javier, and Luis Parra. They settled in the town of Las Mesas outside Cuenca, and exported their first certified organic wine in 1996. Bottle: $23 | Glass: $9 MORE INFO https://www.fermentedatl.com/trailblazers daily 0.75 2024-02-09 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4aacb3dd-ab54-4f47-b6d1-5581ccb24c10/flight+graphics+%2830%29.png Trailblazers - Trailblazers Celebrate Black History Month with us as we explore two of our favorite black owned wineries! Chardonnay, Chardonnay/Pinot Rose, Gamay/Pinot Noir blend and a delicious red blend from the iconic wineries Brown Estate and Maison Noir. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/77e6c61a-2d60-4e5c-bc94-c904e8b5bc86/IMG_6692.jpg Trailblazers - House of Brown Chardonnay Grapes: 85% Chardonnay - 15% Chenin Blanc Place: Lodi - California Process: Small amounts of naturally occurring & added sulfites — nothing else. Fermented in 100% stainless steel and aged 3 mos. sur lie. Vegan friendly. Sustainable Family: HOUSE OF BROWN is a sister label to Brown Estate, Napa Valley’s first Black-owned estate winery. As our brand has attracted a terrifically diverse consumer base over the last 25+ years, a vibrant community and dynamic culture have coalesced in our ecosystem. HOUSE OF BROWN, created to expand access to the Brown wine experience, is an homage to our Feel Seen ethos. Easy drinking anytime-anywhere wines, always in season. Certified sustainable, vegan-friendly. House of Brown is a Black-owned and women-led business. Bottle: $21 | Glass: $9 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/23b47694-c51a-4922-80a3-d7cdd19bfcc8/IMG_6691.jpg Trailblazers - Maison Noir ‘Love Drunk’ Grapes: Chardonnay - Pinot Noir Place: Willamette Valley - Oregon Process: 100% from vineyards from McMinnville AVA, some of the oldest and best plantings, consistently producing fruit of outstanding quality. Taking queues from the Champagne region of France, we settled with a cepage of 90% Chardonnay with 10% Pinot Noir. Family: Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Maison Noir apparel is inspired by WINE LIFESTYLE/STREET CULTURE of the punk and hip-hop scenes while reminiscent of independent skateboard company apparel of the 1990s Garage Wines (Micro-Negociant) focusing on specific terroirs in Oregon by sourcing the best fruit possible from the Willamette Valley region of Oregon to produce wines which show the individuality of their respected sites Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b149ae66-a86b-4a5d-957d-9f9265ea2639/IMG_6688.jpg Trailblazers - Maison Noir ‘Gamma Ray’ Grapes: : Pinot Noir - Gamay Place: Willamette Valley - Oregon Process: The 2022 vintage began with an April frost, leading to fewer buds and unusually large clusters. But due to warm October conditions the wines turned out fresh, complex and excellent. Seven day cold soak, with an additional 18 days of skin contact, fermented in stainless steel. The 2022 Gamma Ray is a Pacific Northwest take on Burgundy’s blended wine Passetoutgrain. Upholding the Burgundian tradition of blending Gamay Noir and Pinot Noir we are stoked to present “Gamma Ray” a 50/50 blend from the heart of the Willamette Valley: Bright and Juicy with lip-smacking cran-strawberry fruit, hints of Chinese Five Spice and leather ride the wave of ripe tannins on the finish. Family: Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Maison Noir apparel is inspired by WINE LIFESTYLE/STREET CULTURE of the punk and hip-hop scenes while reminiscent of independent skateboard company apparel of the 1990s Garage Wines (Micro-Negociant) focusing on specific terroirs in Oregon by sourcing the best fruit possible from the Willamette Valley region of Oregon to produce wines which show the individuality of their respected sites Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d352504f-9e64-40e8-a034-d26e3eed7483/IMG_6689.jpg Trailblazers - House of Brown Grapes: 50% Cabernet Sauvignon 25% Pinot Noir 25% Tempranillo Place: Lodi - California Process: Small amounts of naturally occurring & added sulfites — nothing else. Fermented in stainless steel lined with oakstaves and aged for 11 mos. Vegan friendly. Sustainable Family: HOUSE OF BROWN is a sister label to Brown Estate, Napa Valley’s first Black-owned estate winery. As our brand has attracted a terrifically diverse consumer base over the last 25+ years, a vibrant community and dynamic culture have coalesced in our ecosystem. HOUSE OF BROWN, created to expand access to the Brown wine experience, is an homage to our Feel Seen ethos. Easy drinking anytime-anywhere wines, always in season. Certified sustainable, vegan-friendly. House of Brown is a Black-owned and women-led business. Bottle: $21 | Glass: $9 MORE INFO https://www.fermentedatl.com/fall-into-ros-alpharetta daily 0.75 2023-10-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d2500c8d-8ce1-4514-917d-6ffe99f1a856/flight+graphics+%283%29.png Fall Into Rosé (Alpharetta) - Fall Into Rosé These rosés made us think of falling leaves and crisp breezes, welcome to fall! Taste through this amazing lineup of autumnal wines to see which one is your favorite. Cali Vs. France https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5cb99ac5-0348-4326-bad6-d5fcc7d2351a/IMG_5998.jpg Fall Into Rosé (Alpharetta) - Rousseau Frères Grapes: 50% Pinot Meunier, 35% Pinot Gris, 15% Pinot Noir Place: Touraine Noble Joué, Loire Valley - France Process: The three types of grapes are vinified separately. Immediately pressed, the grapes give a grey wine, called “Partridge eye pink”. The alcoholic fermentation happened in 2 months under temperature control between 17-20° in stainless-steel tanks, with natural yeasts. Maturing on fine lees for 3 months to gain aromas and roundness. Family: Located in Touraine, in Esvres between the Cher and Indre river, Bernard and Michel Rousseau cultivate 19 ha of grapevine, mostly in the appellation Touraine Noble Joue. Winegrowers for 4 generations and attached to our wine growing region, we cultivate our vineyard on the integrated agriculture principle. Grapevines are planted with grass to preserve the biologocal life of the soil, the grape processings are low-dose and in biocontrol in order to maintain the ecological balance. We associate tradition, modernity and creativity in the respect of our wine growing region to elaborate our wines. More Info Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0a4e9f28-c3b1-400e-bafa-81902c861d9a/IMG_5994.jpg Fall Into Rosé (Alpharetta) - Rootdown Grapes: 100% Trousseau Place: Sonoma, California - USA Process: Sourced from organically farmed St. Amant Vineyard in Amador County. Foot-tread, cold-soaked for 24 hours, pressed, and settled. Spontaneous fermentation starts in steel and then goes to neutral oak to finish. Mike ferments his wines with native yeasts, no new oak, and sulfur ONLY in amounts equal to what is found naturally on the vine. After close to 20 years in the biz, Mike’s skill as a winemaker is finely tuned, but he usually prefers to let curiosity inform what happens with his wines. He is constantly having fun making decisions that he "shouldn’t" make, and always playing with “What if?” Family: Mike Lucia is no newcomer to the Northern California wine scene, as the owner and producer of multiple wine brands including Rootdown, Cole Ranch, and Es Okay. His winemaking roots go all the way back to the early 90s. His newest venture, Cole Ranch Vineyard & AVA is testing all of his knowledge, as he studies a unique terroir and pushes to find the best Alpine varietals that will thrive in the Cole Ranch soil and climate. A few new projects are in the works -- Cole Ranch estate vineyard will focus on 2 very different brands from the same property. The Cole Ranch brand will focus on old-guard varieties from vines planted in the 1970's (Cab, Merlot, and Riesling), and a new brand called Cole is in the works that will focus on Savoie varieties from the mountainous Alps Region of France. More Info Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0fb3214b-8c30-418d-bb62-ff35520cf830/IMG_5990.jpg Fall Into Rosé (Alpharetta) - Rosita Bomba Grapes: Cabernet Franc, Merlot Place: Bordeaux - France Process: Manual and mechanical harvests, gentle pressing, light sulphiting, spontaneous fermentation, no fining of the wine, sedimentary clarification in the cold. Biodynamic since 2000, double Guyot pruning, spontaneous winter grassing, soil tillage in spring. Treatments combining Bordeaux mixture in small quantities with herbal teas from plants such as horsetail and nettle.. Family: Catherine’s great-grandfather acquired Château Peybonhomme-les-Tours in 1890, when it was classified as a ‘Premier Cru Bourgeois’. This was the beginning of an incredible adventure. Generation followed after generation with both joyful and sad experiences, like the collapse of the chateau’s second tower following a fire. In a cruel twist of fate, it had just survived a nearby bombing in 1944. In 1997, Catherine and Jean-Luc fell for the charms of Château La Grolet with its combination of a beautiful location and high-quality terroir and wines, and a biodynamic adventure was begun. More Info Bottle: $37 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/309f3713-2b2b-401d-8a98-966b7bb7f60c/IMG_5992.jpg Fall Into Rosé (Alpharetta) - Queen Of The Sierra Rosé Grapes: Zinfandel, Grenache Noir, Tempranillo Place: Calaveras County, California - USA Process: The Queen of the Sierra rosé was organically grown on the Rorick estate vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. The wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. It presents a wonderful dynamic tension between an entry that displays a hint of roundness and the bright, electric acidity that makes up this wine’s backbone. The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February 2020. 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: At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. More Info Bottle: $29 | Glass: $13 https://www.fermentedatl.com/a-game-of-rhones daily 0.75 2023-10-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3e8a2863-9835-41f3-a1ee-bce564b17833/flight+graphics+%284%29.png A Game of Rhônes - A Game of Rhônes This flight revolves around the varietals of the Rhône Valley in France. We will be traveling to Navarra, Spain; Minervois, France; California; and of course - the Rhône Valley. It ranges from lighter bodied, to full bodied reds. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/deadd9cb-2e61-45ae-819d-944b3dbff73b/IMG_6045.jpg A Game of Rhônes - Gaupasa Garnacha Grapes: 100% Garnacha Place: Navarra, Spain Process: Organic & Biodynamic. Fermented in Stainless Steel. This is as close to drinking wine in a casual bar in Spain as it gets. Clean pure Garnacha fermented in stainless steel preserving the soft red cherry fruit and easy clean balanced acidity. Made the old school way from Biodynamic farms that grow olives and vegetables with little intervention to preserve it's pure spirit. Gaupasa is a Basque word that loosely means staying out all night, this is a fun and easy wine made in that spirit. Family: Tradition, good work, love for our terroir, commitment to quality, commitment to oneself, taste for health; are some of the features that define the work of the people of Navarrsotillo. In our family-run winery founded by the brothers Andrés and Ramón Serrano, technology and innovation are adequately combined with tradition in the cultivation of farms inherited from our parents using organic and biodynamic techniques to obtain the best wines. We firmly believe that the health of our soil is of utmost importance in obtaining quality wines, therefore, in our daily work there is no room for synthetic chemical products. All our production, both in La Rioja and Navarra, is supervised and certified by the Council of Ecological Agricultural Production of La Rioja, the Council of Ecological Agricultural Production of Navarra, and the Demeter International Certification Office in Spain. For our clients, Navarrsotillo is synonymous with tradition, artisan agriculture and good work; in short, high quality wines. Bottle: $19 | Glass: $8 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e924c774-3626-4de9-8da8-f070995e1c60/IMG_2447.jpg A Game of Rhônes - Lunar Apogé “Pays d’Oc” Grapes: 100% Syrah Place: Pays d’Oc, France Process: This wine comes from Pays D’oc, towards the south of France. 100% dry farmed, estate grown fruit. No chemicals used (pesticides, fertilizers, additives, etc). 100% Organic and Biodynamic Certified by Demeter. The 25 year old vines are strung on a traditional trellis. Nocturnally harvested by hand throughout the first half of September to prevent oxidation. The wine is spontaneously fermented with native yeasts in small stainless steel tanks and undergoes malolactic fermentation. It is then aged for an additional 4 months in concrete tanks. Minimal fining/ filtration. Family: The Leperchois family built the winery in Roquemaure in 1974 and converted the estate to organic in 1997 and to biodynamic practices in 2009. Fabien is mindful of all of the vineyard's natural surroundings, and takes inspiration from their rhythms. The vines are dry farmed and no chemicals are used. Instead, composted grape pomace is used as fertilizer in the fall, plowed in by hand around the base of the vines. The vines are painstakingly cared for by hand throughout the year: vigorous pruning in the fall, disbudding in the spring and thinning of excess clusters in the summer. Finally, the grapes are harvested by hand. In the winery, traditional methods are used to foster the most natural and complete embodiment of the fruits of the vine. Spontaneous fermentation takes place with native yeasts, no winemaking additives are used and the wines are very minimally fined or filtered. The results are elegant wines - beautiful expressions of soil, place, and the passion of the men and women who toil there. Bottle: $27 | Glass: $12 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/80a3ac7c-15b7-46bd-8332-b28ae7f37e15/IMG_6044.jpg A Game of Rhônes - Domaine de Courbissac “Les Traverses” Grapes: Grenache, Syrah, Mourvèdre Place: Languedoc-Rousillon, France Process: Certified organic. 15-30 year old vines planted in clay limestone, sandstone & gravel. Grapes are hand-harvested as a whole-cluster at heights of 250-300 meters. The wines undergoes a natural yeast fermentation in tank and concrete and then is aged for a further 6 months in concrete vats/ eggs. The wine is unfired and unfiltered. Family: Reinhard Brundig, a successful film producer from Germany, founded Domaine de Courbissac in 2002. What drew him to this property located in the La Livinière sub-zone of Minervois was three-fold: established and well-tended vines, the complexity of the soils, and the proximity to La Montagne Noire. At the heart of Domaine de Courbissac are 90-year-old Grenache, 70-year-old Carignan, and 70-year-old Cinsault, as well as some solidly middle-aged Syrah and Mourvedre around 40 years-old. Farmed biodynamically since 2002, Reinhard has expanded the size of the vineyards, now totaling 30 hectares, by planting some additional Syrah, Grenache, and Mourvèdre. At the end of 2013, Reinhard partnered with the talented Brunnhilde Claux, a young vigneronne with an impressive resumé. Brunnhilde got her start at Domaine Gauby, where she learned how to handle the natural exuberance of grapes grown in the generous Mediterranean climate. From there, she moved on to Terroir al Limit in the Priorat, where she worked with Dominik Huber for three vintages before Reinhard tapped her to lead Domaine de Courbissac. Bottle: $27 | Glass: $12 Read More https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6d924125-f536-48b5-89b8-aa8fbfb881cd/IMG_6043.jpg A Game of Rhônes - Big Basin “Homestead” Grapes: 33% Carignane, 25% Syrah, 21% Grenache, 19% Mourvedre and 2% Cabernet Sauvignon. Place: Monterey, California Process: Our Homestead represents the extraordinary granitic and limestone terroir of the Gabilan Mountains where we sourced the majority of the fruit. Grenache from Brosseau, Coastview and our estate vineyard provides the backbone of this wine. Additional components include: 90+ year old, dry farmed Carignane from the Cienega Valley located below Calera's Mount Harlan AVA and Syrah from the Coastview Vineyard located just miles South of Mt. Harlan at 2400 ft as well as Brosseau vineyard in Chalone. Family: Bradley is our founder, vineyard manager, and guide, uncompromising in his commitment to producing authentic and compelling wines, farming organically, and working with the best vineyard sites throughout the Santa Cruz and Gabilan Mountains. Bradley was drawn to California post college for the natural beauty of the Sierras where he climbed, backpacked, and skied. He gradually made his way down the peninsula to Portola Valley and eventually to Boulder Creek in the heart of the Santa Cruz Mountains. Under the guidance of Rhône Ranger John Alban, Bradley planted our Rattlesnake Rock Estate vineyard in 2000, vinified our first vintage in 2002, and built our winery in 2003 using redwoods sustainably harvested from the Estate. Bradley presently serves on the Board of Directors for the Santa Cruz Mountain Winegrowers Association. He lives on the property with his two young sons, Kiran and Lakota, both of whom love grapes and tractors. Bottle: $35 | Glass: $15 Read More https://www.fermentedatl.com/foundation daily 0.75 2023-10-17 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/02e6aa49-b79f-4eaf-b76c-d00099d4bd75/IMG_5791.jpg ITP x OTP Wine Dinner - Gonc Winery Canvas Pet Nat Grapes: 100% Pinot Blanc Place: Štajerska -Slovenia Process: The vineyard site for these vines has sandy soil, rich in marl with vines between 20-55 years old. Low yield farming with the vines all pruned to a single guyot. The vineyard sits between 820-1300 feet in elevation and practices organic and natural farming. The bubbles are made naturally with the paused fermentation method known as petillant natural or pet nat for short. The fermentation is paused halfway through the process and then re-started under cap in the bottle. Family: Gönc winery is a family tradition going back to 1936, when Peter Gönc’s great grandfather built their first wine cellar and planted the vineyard around it in the small town of Dobrovnik in Slovenia. After World War II, his grandfather moved to the city Ptuj where he started working in the Ptujska Klet, or Ptuj wine cellar, as a cellar cleaner and worked his way up to head winemaker and CEO of the oldest winery in Slovenia, now known as Pullus. Peter’s father worked at the same winery, but on the side he also planted 24 acres of vineyards to keep up the family tradition (now 28 acres total). When Peter came of age they built a new cellar in Ptuj and started Gönc again. Peter is the 4th generation of winemakers and winegrowers in the family. Farming is organic, and all the wines receive little to no added sulfites at bottling. More Information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/93ddd1b8-474a-454b-bdba-23e1a9144415/IMG_5792.jpg ITP x OTP Wine Dinner - Koehler-Ruprecht Riesling Kabinett Kallstadter Steinacker Grapes: 100% Riesling Place: Pfalz - Germany Process: One of the very few wines with sweetness produced at Koehler-Ruprecht, and a predictably fine one! Steinacker translates to the "stony acre,” a sandstone+loess site characterized by pebbly rocks. Its borders were over-expanded for political purposes (like many famous sites) by the 1971 law, but Koehler-Ruprecht owns the original, high-quality heart of it. Spontaneously fermented on natural yeast and aged exclusively in stuck (1200L) and halbstuck (600L) = large old barrels. Vivacious and intensely delicious with a ramrod-straight spine and terrific chalk/talc mineral aromas that follow through on the palate. Sugars are modest as always (feinherb at under 25g/l), but the ripeness is all there, resulting from golden grapes at harvest. “True Kab,” as the pundits say, which is no mean feat to achieve in the Pfalz. There are only about 180 cases of this in existence, so do what you have to do to secure some. Family: This historic estate, long managed by the legendary and larger-than-life Bernd Philippi, was purchased in 2009 and since 2011 has been in the dedicated hands of Dominik Sona. He and his cellar master Franziska Schmitt are intensely hard-working and strictly honor the arch-traditional style of this beautiful, centuries-old cellar. More Information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3d1e52d1-7007-41c8-8fe8-95e811ab1eee/IMG_5794.jpg ITP x OTP Wine Dinner - Aransant Grapes: Field blend of 13 white grapes Place: Friuli - Italy Process: Field Blend of traditional varieties from Friuli is key to a unique style. Eighteen hectares of vineyards along the side of Mount Quarin; an area that is particularly suited to grape-growing, where the characteristic flysch of the Collio region encounters the first gravels of Friuli’s plains. An encounter that is expressed in the sensory profile of the local wines. Fragrance and liveliness meet with and in the structure and essence. Family: Ours is a village on a human scale. The rhythm of nature and events marks the way of life and work here. This is a place where the people are as genuine as the land and the vineyards that surround it. Here, the Bastiani family three generations with ties to the land and the local area, Cormòns. More information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0e8281cf-5df9-4eb0-b858-79bd6ffe692b/IMG_5793.jpg ITP x OTP Wine Dinner - Combel La Serre ‘L’Elephant’ Grapes: 100% Vermentino Place: Cahors - France Process: Organically farmed, fermented & aged in stainless steel. Native yeast fermentation and traditional winemaking practices. Family: Julien Ilbert is a young, charismatic vigneron with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local cave coopérative. In 1998, Julien decided to break off and start his own estate. Chateau Combel La Serre is certified organic as of the 2015 vintage, but chemicals have not touched the vineyards for quite some time. Everything was conventionally farmed from the advent of such technology, but the death of Julien's grandfather from Parkinsons deeply affected the family's agricultural philosophy. Convinced that the chemicals he'd openly exposed himself day in and day out were at the root of his illness, the Ilbert stopped using these products on their land. More Information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fb623f7f-405b-4f7e-a781-29039140542f/IMG_5795.jpg ITP x OTP Wine Dinner - La Grange Aux Belles ‘La Chaussee Rouge’ Grapes: Cab Franc, Groulleau Place: Cahors - France Process: Each plot is passed through maybe 5 times, and then the grapes are sorted further on the table. This is essential for them to not add anything during fermentation. Everything is spontaneous fermentation with native yeasts, and the macerations are kept very short. All the whites see barrel fermentation. The reds are split between stainless, concrete and fiberglass. The soil is what is colloquially referred to as black Anjou, as opposed to white Anjou, just since you get black Schist bedrock rather than the white, chalky parts of Anjou Family: La Grange aux Belles is a cadre of friends making wine in Anjou, founded by Marc Houtin in 2004. Marc had worked internships all around France, and most notably at Chateau d'Yquem and was interested in making light, wines with short macerations, organically, with minimal intervention... everything we want in natural Loire wine. More Information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/eeae3b6b-5d4b-43f5-b5b1-b8830019d34a/IMG_5796.jpg ITP x OTP Wine Dinner - Luigi Giordano ‘Cavanna’ Barbaresco Grapes: 100% Nebbiolo Place: Barbaresco - Piedmont - Italy Process: Maceration 35-40 days, controlled-temperature fermentation in cement tanks with regular pumpover. When fermentation is 3⁄4 complete, for most vintages, submerged cap will be implemented for an additional 20 days for additional extraction of phenolic components. The wines ages at least 30 months, a few more than the regular Montestefano bottling, in large, 25HL, Slavonian-oak barrels that average 10 years old. Family: Cavanna is the subzone closest to the center of the village of Barbaresco. The exposure is west to southwest and the soils are composed of laminated Sant’Agata Fossili marls mixed with silt. Our vineyard, divided into three parcels, ends at the sheer dropoff of the cliffs along the Tanaro River, whose currents contribute to a unique microclimate. More Information https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bd1500b2-ba94-44ec-86b3-6bebede677f6/IMG_6140.jpg ITP x OTP Wine Dinner - Renardat-Fâche ‘Cerdon’ Grapes: Gamay, Poulsard Place: Bugey - France Process: The grapes are picked by hand, pressed and fermented in cold vats until the alcohol reaches about six degrees of alcohol. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle, reaching about 7.5 or 8 degrees of alcohol and retaining a fair quantity of its original sugar. It is more vinous than most Champagne, since there is neither dosage nor addition of yeast before the second fermentation. Family: After the Second World War, Léon Renardat Fache and his wife Cécile, together with a few other winemakers, developed the vinification process "Méthode ancestrale" to produce the natural sparkling wine Cerdon. Alain Renardat is a respected vigneron in Cerdon, and was a long-time supplier of Alain Chapel's restaurant in the Dombes. The Dombes, which, like the Bugey, is in the Ain department, is an area of ponds and marshes, known for its fish and small birds. Alain Chapel, who died several years ago, was a chef beloved among chefs, and famous for his love of wine and winemakers. A vigneron selected by Chapel was guaranteed to have great personality and wines. And while the restaurant is now closed after a long run under the helm of Chapel's widow and sons, the winemakers he'd bring together annually to treat them to dinner remain great friends. Alain, though technically retired for years, is active as ever. Along with his son Elie, they make their Cerdon from Gamay and Poulsard. More Information https://www.fermentedatl.com/hey-ride-reds daily 0.75 2023-11-29 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/82b962de-7ba2-41ac-899e-c059d3d4e04d/flight+graphics+%2812%29.png HayRide Reds - Hayride Reds The fall season is upon us and it is the perfect time to enjoy hayrides, corn mazes and frolicking in the leaves. These reds will pair perfectly with all of your fall endeavors! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ca226e93-f4e1-437a-ac7d-528e10e7ba89/IMG_6267.jpg HayRide Reds - Perrini Negroamaro Grapes: 100% Negroamaro Place: Puglia, Italy Process: Estate vines averaging 30-35 years old, with some getting up to 60 years, with full southern exposure on flat and slightly hilly sites. The soils are a mix of sand, limestone and clay, with a rockier nature on the slightly higher-elevation sites. The farming is certified organic. The well-ripened but not overly ripened fruit is harvested by hand into small baskets and whisked to the winery to cool down. The grapes are pressed and the juice fermented with natural yeasts in stainless steel tanks with maceration lasting 12-14 days. The wine is aged in steel tank. Family: In the southernmost part of the heel of the "Italian boot", otherwise known as the Salento Peninsula of the Puglia region, the Perrini family has been growing grapes and making wine for generations. Most of their fruit was previously sold off to négociants, as the means and finances to estate-bottle were prohibitive. Current generation Vito and his sister Mila Perrini set about changing that in the 1990's, building an underground cellar and converting their fifty hectares to certified-organic viticulture--neither of these steps being the norm for a bulk-production-oriented region accustomed to heavy-handed, high-alcohol red wines. The vines spread amongst several zones in the hills around Castellaneta near Taranto on a mix of sand, limestone and clay soils. The vineyards are plowed in the spring, and yields are kept to around 55hl/ha, modest for the region and the warm, easy-ripening climate. Most unusual for Puglia are an underground cellar; manual harvest; and natural yeast fermentation. Bottle: $19 | Glass: $8 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0fd11c79-f8d9-4054-b292-fd75b21062db/IMG_6387.jpg HayRide Reds - Espelt Garnatxa Grapes: 100% Garnacha (Grenache) Place: Empordà - Catalonia, Spain Process: The Garnatxa Negra from Espelt comes from their highest elevation vineyard, Rabós, tucked in the Alberes Nature Reserve Area. These are the oldest vines on the property where centenary Garnatxa and Cariñena grow on sandy slate and granite soils. The vines are 30-100 years old. The grapes are hand-harvested, de-stemmed and spend 48 hours in a cold maceration. Fermentation takes place with native yeast in stainless steel. The wine then spends three months in oak before bottling. Family: The Espelt family have been growing grapes for centuries in Empordà. In the early 2000s they built a cellar and began bottling wines under their name. The estate is headed by Anna Espelt, the inheritor of generations of grape growers in Empordà. The farming is certified organic by the Catalan authorities, not only because it makes better wines, but because the vineyards are located on a mix of sandy granite, limestone and slate in and around several nature preserves in the area. Indigenous varieties and styles are promoted at Espelt from their fresh, crisp whites to their mineral and spicy reds before finishing on a pair of delectable fortified wines. Bottle: $25 | Glass: $11 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cee51ec6-7189-40f2-9ab1-728498e5ab08/IMG_6269.jpg HayRide Reds - Les Espias Grapes: 100% Cabernet Sauvignon Place: Maipo Valley, Chile Process: This 100% Cabernet comes from 25 year old trellis-driven vines that sit atop clay soil in the heart of Chile. The grapes are harvested on the 3rd of April when they reach full phenolic maturity. Family: Moretta is the name of a French mask and one of the oldest designs from the Carnival of Venice. The woman wearing the mask had to remain silent, because the only way to keep the mask on was by biting a wooden or mother-of-pearl button positioned at mouth-level. Its elegance and femininity made it one of the favourite masks for Venetian ladies in the early 16th century. The goal of Moretta Wines is to produce signature wines on a human scale that truly represent their terroir. These are characterful wines that reflect the place they come from and the hard work that goes into the whole production process from the vineyard to the bottle. The identity and essence of the modern woman is reflected in Moretta, and the hard work carried out during the production process, resulting in authentic and intense wines, emphasizes their natural attributes. Bottle: $29 | Glass: $13 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d57622e1-d656-4050-a1ce-2be93f1cc5b0/IMG_6270.jpg HayRide Reds - Podericellario “Il Vino Che Non C’e” Rosso Grapes: 60% Doux d'Henry & 40% Dolcetto Place: Langhe, Italy Process: This is an exciting cuvée (blend) from Fausto Cellario’s hilltop vineyard site that he planted in 2013. The wine includes the little-known native Piemontese grape variety called Doux d'Henry. The name of the wine means "the wine that doesn't exist", because in the Langhe hills it is illegal to grow this rare native grape, thus Fausto proclaims, "Wine, what wine? That doesn't exist...don't know what you're talking about!” Vineyard work is organic, and all the fermentation takes place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary. Aged for a year in amphora vessels. No filtering or fining and minimal added sulfur if necessary. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Bottle: $31 | Glass: $14 More Info https://www.fermentedatl.com/4-blind-wines daily 0.75 2026-03-07 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2d1d3791-42cf-4b0d-a9cd-da89c60bb6ad/IMG_6320.jpg 4 Blind Wines - Four Blind Wines Looking for a unique experience, or are you incredibly confident in your tasting skills? This is the flight for you! We present you with 4 unknown wines: can you guess the grapes? https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/664b51cb-52d5-49d6-850c-d5e1ddde1729/IMG_6317.jpg 4 Blind Wines - Wine #1 Grapes: ??? Place: ??? Possible Grapes Chardonnay, Pinot Grigio, Sauvigon Blanc, Viognier, Chenin Blanc, Riesling, Albarino https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/365fbf3e-ce18-4acd-8dad-7d9b4915eeb5/IMG_6316.jpg 4 Blind Wines - Wine #2 Grapes: ??? Place: ??? Possible Grapes Chardonnay, Pinot Grigio, Sauvigon Blanc, Viognier, Chenin Blanc, Riesling, Albarino https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bb3b2cb5-1927-4414-9c72-9d8bcb33fb6a/IMG_6318.jpg 4 Blind Wines - Wine #3 Grapes ??? Place ??? Possible Grapes Pinot Noir, Grenache, Syrah, Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Gamay, Sangiovese, Tempranillo, Nebbiolo https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/74a09b16-05c7-4fda-9802-233f651364e9/IMG_6319.jpg 4 Blind Wines - Wine #4 Grapes ??? Place ??? Possible Grapes Pinot Noir, Grenache, Syrah, Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Gamay, Sangiovese, Tempranillo, Nebbiolo https://www.fermentedatl.com/gobble-gobble-reds daily 0.75 2023-11-16 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7de2bf3c-d013-470e-a7c3-dc560f4e752f/IMG_6335.jpg Gobble Gobble Reds - Gobble Gobble Reds The Thanksgiving season is upon us! Try four great reds that will go perfectly with friends, family, and all of your Thanksgiving dishes! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f9d15c5f-c101-4b20-9aca-afb6a87b6dbd/IMG_6333.jpg Gobble Gobble Reds - Calx Grapes: Primitivo (Zinfandel) Place: Puglia - Italy Process: Certified organic. The grapes are grown on the limestone-raised plateau called Altopiano delle Murge in Puglia. The vines are 20-30 years old. As always, FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with farmers and producer friends who are committed to organic viticulture, low-intervention, and terroir-driven wines. Family: CALX comes from our friend Fillipo Cassano, owner of the certified organic winery called Polvanera in Puglia, the ‘heel’ of Italy’s boot. He’s worked to make us the Calx bottling, which is the ancient Latin word for limestone, the unique soil found here. Limestone blocks are also the lego for the old traditional dwellings called trulli. The limestone soils here give the Primitivo grape a freshness, with notes of zingy red berries and dried figs. Like all the reds in the FUSO project, it’s good with a slight chill, so maybe pop it in the fridge for 10 minutes (or pull it our of the fridge beforehand for 10 minutes). Bottle: $23 | Glass: $10 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5289e0ca-a79d-4af1-871b-fe07a9f69041/IMG_6329.jpg Gobble Gobble Reds - Bourgogne Passetoutgrain Grapes: 66% Pinot Nour, 34% Gamay Place: Burgundy - France Process: This is a traditional blend of 2/3 Pinot Noir and 1/3 Gamay, with the two cépages harvested and vinified separately before assemblage. Elevage takes place entirely in steel tank, and the fruit is sourced from three parcels in Morey-Saint-Denis. It is light, fresh, and easy to drink, as is to be expected from a pleasant Passetoutgrains. Since 2010, the wines are neither fined nor filtered. Family: The domaine is led by Benoit Stehly, nephew of Georges Lignier, who worked at the domaine for a decade alongside his uncle, before assuming control of the work in both the vineyard and the cellar in 2008. His approach is very traditional, as he seeks to achieve maximum aromatic concentration, above nearly all other characteristics, including structural or color concentration. To achieve this, techniques such as a slightly later harvest and 80% destemming are employed. At the Villages level, the wines are raised in older barrels, while the 1er Crus see 30% new oak, and the Grand Crus 50% new oak. A vein of seductive elegance runs throughout the full range of wines, inviting a complex and beautiful conversation with each glass. The sensitive palate will thoroughly enjoy this approach, a statement of respect for the grandest of traditions in Burgundy and a sublime expression of the terroir underlying some of the most renowned sites in the Cote de Nuits. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d39e440a-89d1-4a10-a5b7-af7565424855/IMG_6334.jpg Gobble Gobble Reds - Angelo Negro “Angelin” Grapes: : 100% Nebbiolo Place: Langhe, Piedmont - Italy Process: The grapes grow at an altitude of 200-340m above sea level, hailing from the hills of Langhe and Roero. The vines are trained in the guyot system and the grapes are harvested by hand at the end of September for peak ripeness. The wine macerated is stainless steal with a “floating cap” for 15-18 days. The wine then matures for a further 12 months. Family: Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971. The current winemaker, Angelo Negro, produces wines exclusively from the native grapes of the region, offering a remarkable range of Arneis and Nebbiolo, among other varietals. The family’s sandy, fossil-laden vineyards in the village of Monteu Roero coupled with their meticulous work in the vineyard and the cellar give rise to precise, soulful wines. Today, the estate observes organic practices while managing a staggering 70 hectares under vine. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/19a37f6d-a201-4d59-8d7f-3670cf3030d8/IMG_6336.jpg Gobble Gobble Reds - Big Basin “Homestead” Grapes: 33% Carignane, 25% Syrah, 21% Grenache, 19% Mourvedre and 2% Cabernet Sauvignon. Place: Monterey, California Process: Our Homestead represents the extraordinary granitic and limestone terroir of the Gabilan Mountains where we sourced the majority of the fruit. Grenache from Brosseau, Coastview and our estate vineyard provides the backbone of this wine. Additional components include: 90+ year old, dry farmed Carignane from the Cienega Valley located below Calera's Mount Harlan AVA and Syrah from the Coastview Vineyard located just miles South of Mt. Harlan at 2400 ft as well as Brosseau vineyard in Chalone. Family: Bradley is our founder, vineyard manager, and guide, uncompromising in his commitment to producing authentic and compelling wines, farming organically, and working with the best vineyard sites throughout the Santa Cruz and Gabilan Mountains. Bradley was drawn to California post college for the natural beauty of the Sierras where he climbed, backpacked, and skied. He gradually made his way down the peninsula to Portola Valley and eventually to Boulder Creek in the heart of the Santa Cruz Mountains. Under the guidance of Rhône Ranger John Alban, Bradley planted our Rattlesnake Rock Estate vineyard in 2000, vinified our first vintage in 2002, and built our winery in 2003 using redwoods sustainably harvested from the Estate. Bradley presently serves on the Board of Directors for the Santa Cruz Mountain Winegrowers Association. He lives on the property with his two young sons, Kiran and Lakota, both of whom love grapes and tractors. Bottle: $35 | Glass: $15 Read More https://www.fermentedatl.com/glou-glou-old daily 0.75 2026-03-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7e1b8885-d71d-4c44-9979-20892cce3f9d/Glou+Glou+Group+Canva+%282%29.png Glou Glou (OLD) - Glou-Glou 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! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c18f0866-4bd2-4a5f-9e3e-5b0d76a4e778/Vina+Maitia+Aupa.jpg Glou Glou (OLD) - 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 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/44bd094b-054d-4669-b11c-a7a243618fd0/Halozan+Red.jpg Glou Glou (OLD) - 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 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e311a2fd-fedd-4c17-b958-d81c5501e258/Queen+of+the+Sierra+Red.jpg Glou Glou (OLD) - 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 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fd4f82d7-9a59-46d2-979f-c35f27c814f4/Loghi+Berni+Berni.jpg Glou Glou (OLD) - 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 MORE INFO https://www.fermentedatl.com/flightclub daily 0.75 2023-11-29 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1577819151429-S84G13RLLDTKKDKRWJWX/Screen+Shot+2019-12-31+at+2.05.10+PM.png Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630079704682-VPCL0NF1LP06WQOLWQOM/fcccc.png Flight Club - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001396628-E8MJZ527UC7WXW4XC2L1/IMG_0113.jpeg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001394133-J1I102JUXR1LUCSFYMHB/Image+from+iOS+%284%29.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001399963-VWG45GNTMRS4QQ6TBYMO/IMG_2711.jpeg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001422538-32NF7PXSIMYA4D8BBC6W/cheers+%281%29.png Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001399978-YJB3OMZVBHSKWDENI78H/IMG_2715.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001422015-YUDEZPF81YV41PQXKZRP/Image+from+iOS+%281%29.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002320397-92NPZA3DX962X4ZXN28F/ABE6B1ED-05B0-43E6-BE0B-770E842189E5+%281%29.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644001423824-EPHI69T1QF6CBXD2MAFP/Image+from+iOS.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002319923-1XF84TGDGP5TDJ2PWYGA/C5B107CB-D321-4421-BCAA-D7AFE1C3DFB8.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002320584-UBU1NSES40AXNS9JSCW1/IMG_0719.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002321090-QYUCNQN8TF73VKADT5Q5/IMG_0720.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003883143-TGX10V1W2X6BF8KAF3UF/20220113_192939.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002321198-OWYAG3FFR0CXMFP7AGG8/IMG_0724.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003883114-TZUEK3XMIS8NFYXP98NH/20220113_200714.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644002322428-0QKQ3QVDJCROTAR9IRGV/IMG_0731_Original.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003885475-FJT3W3WMRI988OX3KQ8Y/Image+from+iOS+%288%29.jpg Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003886170-ASNXDEJ1WEG2YO3VICVG/IMG_0731_Original.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003893092-D9FHR5OY2K91LWKAGXPN/C5B107CB-D321-4421-BCAA-D7AFE1C3DFB8.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003894880-DBJRF8YIQE610ZHADVSD/ABE6B1ED-05B0-43E6-BE0B-770E842189E5+%281%29.JPG Flight Club https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1644003897771-K8EBM4LX8UIVCNR6N5E1/0B0A2866-3504-4766-A1E0-D633FAA259D1.JPG Flight Club https://www.fermentedatl.com/flightclubalpharetta daily 0.75 2023-11-30 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1577819151429-S84G13RLLDTKKDKRWJWX/Screen+Shot+2019-12-31+at+2.05.10+PM.png Flight Club Alpharetta https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1630079704682-VPCL0NF1LP06WQOLWQOM/fcccc.png Flight Club Alpharetta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/15e793a9-76e0-4fa3-8025-bdbcd30183a1/flight+graphics+%2810%29.png Flight Club Alpharetta - Four Blind Wines $17 Looking for a unique experience, or incredibly confident in your tasting skills? This is the flight for you! We present you with 4 unknown wines - can you guess the grapes? https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cf1f4ca6-3a6f-4567-be69-cd649e544412/flight+graphics+%285%29.png Flight Club Alpharetta - Give Chard a Chance $21 Chardonnay is a grape of many different personalities. Depending on where it’s grown and how it’s produced, Chardonnay can range from crisp and fruity, to oaky and buttery. We have a line up that shows off this range. We present two unoaked chardonnays and two oaked. Enjoy! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5ca77364-6f0c-4852-9449-9e48bf4ce6d3/flight+graphics+%286%29.png Flight Club Alpharetta - Shades of Autumn $19 Join us as we explore the flavors of Autumn through lesser known grape varietals. One white wine, one orange and finishing with two delicious red wines. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b5791d3f-631f-4bfe-a6f9-62e54120efb5/IMG_6393.jpg Flight Club Alpharetta - Glou-Glou $20 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 chilled, delicious and gulpable wines! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/167aa5e3-4c66-4343-8a50-9b9da5c7e6c5/flight+graphics+%2812%29.png Flight Club Alpharetta - Hayride Reds $18 The fall season is upon us and it is the perfect time to enjoy hayrides, corn mazes and frolicking in the leaves. These reds will pair perfectly with all of your fall endeavors! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6853a1ee-fbb8-4d98-b7b4-7de4bdd53686/IMG_6335.jpg Flight Club Alpharetta - Gobble Gobble Reds $23 The Thanksgiving season is upon us! Try four great reds that will go perfectly with friends, family, and all of your Thanksgiving dishes! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/00de47c0-b972-4659-970e-197e3ed8badd/Image+from+iOS+-+2021-11-19T153001.619.jpg Flight Club Alpharetta - Charcuterie Boards Available Now: $25 https://www.fermentedatl.com/white-hot daily 0.75 2024-07-12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9390c0d6-34a0-41ce-a367-0318eb1d3bd9/flight+graphics+%28600+x+600+px%29%2812%29.png White Hot - White Hot It may be hot outside but these whites are perfect to beat the heat! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7fe16dd5-f1dd-473d-ae6a-faee9898bd9b/IMG_8213.jpg White Hot - Kalls Kabinett Grape 100% Riesling Place Pfalz - Germany Process Wild Fermentation, Stainless steel, Off-Dry. Single Vineyard. Family Kalls focuses on traditional craftsmanship to create elegant wines with a sense of place. The vineyards are protected by the Palatinate Forest and the soils are rich in lime-marl, loess and gravel, thousands of years old in age. All wines are Single Vineyards, the Riesling Kabinett is made with grapes grown on the rugged cliffs of the Steinacker vineyard. The Sank Laurent is made with grapes grown on the Kobnert Vineyard. The Steinacker Vineyard has been giving grapes since 1270. The Kobnert Vineyard has been in production for over 800 years with tax records documenting it!. All the wines bear the insignia of the Lion of Kallstadt. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3ddda19c-4a20-4d7f-9dbc-d901dce33339/IMG_7779.jpg White Hot - LA MIRAJA ‘CUORE DI LUNA’ Grapes 100% Chardonnay Place Piedmont - Italy Process Estate fruit from the Calosso vineyard situated 250 meters above sea level. Southwest exposure.Calcareous-clay soils. These vines were planted to Chardonnay in 1995 with 5,000 vines per hectare trained in the guyot style. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks,where native fermentation occurs. This Chardonnay does not undergo malolactic fermentation. After 3 months in tank on the fine lees, the wine rests for an additional 4 months in bottle prior to release. People Nestled within the original castle of Castagnole Monferrato, La Miraja was constructed as an armory in the 11th century, only to be retrofitted as a cellar in the 1400s. In this armory-turned-cellar, Eugenio Gatti, a seventh-generation viticulturist, turns out Barbera, Grignolino, Freisa, and his fabled Ruché. His oldest Ruché plantings are located in the famed Majole vineyard, one of the first sites in Castagnole Monferrato where the grape was planted with the intention of producing single-varietal wines. Majole was replanted in the 1970s, and its Ruché vines rank among the oldest in the world. This has long been considered the top site of Castagnole Monferrato—the epicenter of Ruché production and the first of seven villages granted permission to produce single-varietal Ruché under the DOCG. La Miraja (pronounced “me-rye-uh”) is tiny by any measure, comprising less than 4 hectares under vine. It is here that Eugenio devotes his life’s work to producing roughly 2,500 transcendent cases of wine each year. Harnessing his years of working in wineries and distilleries across Italy, he imbues his wines with a haunting purity and a simple elegance. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/30ead8f9-c300-479f-80d1-2a62cda148be/Fontaleoni+Vernaccia%281%29.jpg White Hot - Fontaleoni Grapes 100% Vernaccia Place San Gimignano - Tuscany - Italy Process Hand-harvested fruit with Fermentation and ageing in stainless steel tanks. 35+ year old vines 100-300 mt above the sea level 5000 cases produced Family Fontaleoni is a small estate whose vineyards are located at 200 meters above sea level, the ideal altitude for growing the Vernaccia varietal. Low yields of grapes, careful harvest and pressing of this fragile grape, along with conscientious winemaking, have produced Vernaccia wines that continue to grow in quality and fame. Fontaleoni’s Vernaccia di San Gimignano is a lively dry white wine! Bottle: $21 | Glass: $8 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2412be7b-0122-4cc4-a9d0-0a5b4ffb2e98/IMG_8215.jpg White Hot - Combel La Serre Grape Vermentino Place Cahors - France Process Direct-press, fermented and aged in stainless steel. S02 additions are up to 1.5 grams per hectoliter on the harvested grapes and 1.5 grams after malolactic fermentation. People Julien Ilbert is a young, charismatic vigneron with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local cave coopérative. In 1998, Julien decided to break off and start his own estate. Things didn't exactly go according to plan, and a chance meeting with Mathieu Cosse at a rugby match quickly led to a seven year relationship, with Julien being Mathieu's main source for high quality Auxerrois (aka Malbec, aka Côt). After an amicable split in 2005, Julien was back on track to producing his own wines: Château Combel-la-Serre was born. 25 hectares of Auxerrois are planted on a diverse amount of terroirs, all within 5 kilometers of the cellar. Though a Cahors wine only needs to be 70% Auxerrois to get the appellation, Julien believes it is the only grape suitable for what he's trying to accomplish. In such he has consciously avoided planting the traditional Negrette and Tannat and completely eschewed the more recent trend of planting Bordeaux varietals. Bottle $43 | Glass: $19 MORE INFO https://www.fermentedatl.com/tactical-tannins daily 0.75 2023-12-07 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/90e7eb3c-b08d-46b0-89c5-568faa3e489e/flight+graphics.png Tactical Tannins - Tactical Tannins Do you like tannins or are they a newer part of wine for you? Try these four delicious wines with large gripping tannin. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/26da78e4-96a8-4f63-aaf5-1df862994dd9/IMG_6459.jpg Tactical Tannins - Cahors "Le Pur Fruit du Causse" Grapes: 100% Auxerrois (Malbec) Place: Cahors - France Process: The fruit for the entry-level Pur comes from seven different Combel sites totalling 8.5 hectares around their home village of Cournou, which lies on the Causse Calcaire, a limestone plateau in Cahors at 320-350 meters in elevation. Planted on clay-limestone soils, the vines are certified-organic (in conversion to biodynamic farming), average 30 years old and are kept to a modest 40 hl/ha yield. The bunches are hand-harvested and mainly destemmed but with up to 20% directly pressed as whole clusters; the juice ferments at cool temperatures with indigenous yeasts in cement and steel tanks with around two week of maceration. The wine is aged on its lees in cement through the winter and bottled unfiltered in the spring. Sulfur throughout vinification and aging is minimal. Family: Julien Ilbert is a young, charismatic vigneron with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local cave coopérative. In 1998, a chance meeting with Mathieu Cosse at a rugby match quickly led to a seven year relationship, with Julien being Mathieu's main source for high quality Auxerrois (aka Malbec, aka Côt). After an amicable split in 2005, Julien was back on track to producing his own wines: Château Combel-la-Serre was born. 25 hectares of Auxerrois are planted on a diverse amount of terroirs, all within 5 kilometers of the cellar. Though a Cahors wine only needs to be 70% Auxerrois to get the appellation, Julien believes it is the only grape suitable for what he's trying to accomplish. The estate is certified organic as of the 2015 vintage, but chemicals have not touched the vineyards for quite some time. Everything was conventionally farmed from the advent of such technology, but the death of Julien's grandfather from Parkinsons deeply affected the family's agricultural philosophy. Convinced that the chemicals he'd openly exposed himself day in and day out were at the root of his illness (on top of the vines, an additional 40 hectares of cereals were worked by the family at the time), the Ilbert stopped using these products on their land. Bottle: $25 | Glass: $11 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ccd408e0-dbc8-4047-b35e-9cba4466f72b/IMG_6457.jpg Tactical Tannins - Latta Wines ‘Kind Stranger’ Grapes: 85% Cabernet Sauvignon, 15% Malbec Place: Columbia Valley, Washington Process: Washington Cabernet vines grown in basalt derived gravel on the shoulders of Red Mountain give excellent depth, intense fruit and ample structure from this awesome site. The Weinbau Vineyard's 30 year old Malbec vines pile on the concentration and spice notes. Fermented whole berry with indigenous yeasts, then macerated an average of 28 days between the lots. Basket pressed to barrel for 20 months, 15% new French oak mostly 500L. Family: Latta Wines puts uncommon varietals from the most unique vineyards in Washington State on center stage. Years of scouring the geologically diverse soils of Eastern Washington led to an initial release of two very special wines, then four and so on. The extremely small production, mostly Rhone offerings are put forward from sustainable vineyard sites after fermentation with native yeast and aging in mostly neutral french barrique and puncheon. Latta Wines was founded in 2011 by winemaker and owner Andrew Latta. It is the product of years of sweat equity, a gamut from cellar hand to winemaker at a Washington winery of note. Andrew is now proud to share his personal wines. He was born and raised in Kentucky, the restaurant world his path to wine. A similar trajectory up from the basement as a busser to a Sommelier working in Thailand exposed him to the wines of world. While developing award-winning wine programs, Washington State stood out among all the emerging and traditional wine-growing regions. So, sight unseen, fifteen years ago he jumped into his first harvest in Walla Walla and year after year Washington still delivers. Bottle: $25 | Glass: $11 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bfe6eac1-7550-4716-bc75-974619f1b48f/IMG_6458.jpg Tactical Tannins - Cardedu ‘Caladu’ Cannonau Grapes : Cannonau (Grenache) Place : Sardegna - Italy Process : Native yeasts fermentation done in stainless steel for 14 days. Aged partly in concrete and large botti (Slovinian Oak). Unfined and Unfiltered with 20mg/l of Sulphur added at bottling. Family : 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 traditional producers. The Loi family doesn’t think of itself as a natural wine producer; they are not in that hipster giro / circle. Yet they dry farm without the use of herbicides or pesticides, and all wines ferment with native yeasts. Bottle: $23 | Glass: $10 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/81c0aea3-d275-4b9b-93f3-1e457445e312/IMG_6460.jpg Tactical Tannins - Domaine Meunier Vin de France Grapes: 50% Merlot, 50% Cabernet Franc Place: Bordeaux - France Process: “M-R” comes from a 1.5-ha parcel of sandy clay-limestone in the nearby commune of St-Christophe-des-Bardes, planted equally to Cabernet Franc and Merlot. Instead of folding it into their flagship Saint-Emilion—a viable option given the vineyard’s location within the appellation—they decided to produce something more youthfully accessible to complement their range. Thus, “M-R” undergoes a fermentation and aging in stainless steel, and is labeled simply as a Vin de France. Despite its gentler extraction and breezier personality, it still offers lifted, floral aromas, a depth of black, plummy fruit and a fresh mineral snap with finely rendered tannins that underline its origin in a great terroir. Family: -MR- is a collaboration between Meunier of Haut Segottes and Rosenthal wine merchant. The Château Haut-Ségottes is owned and operated by Danielle Meunier. Mme. Meunier, “vigneronne extraordinaire”, is the fourth generation of her family to oversee this nine hectare estate situated in the heart of the Saint Emilion appellation. Mme. Meunier’s great-grandfather purchased the estate around 1860 and had earned gold medals for his wine as early as 1912 at the Concours Agricole in Paris. In 1959, the estate began to bottle its wine in earnest. In 1972 Madame Meunier took the reins of production Bottle: $29 | Glass: $13 More Info https://www.fermentedatl.com/hayride daily 0.75 2025-03-07 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b94fcfe9-516d-4422-a46e-9ca35b57a88a/hayride+flight+graphics.png Hayride Reds - Shades of Malbec https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ed6981c6-37cd-446e-9de2-ae0c86f7aecd/IMG_9070.jpg Hayride Reds - Beccaris Chianti Grapes 100% Sangiovese Place Chianti - Tuscany - Italy Process Sustainably grown, dry farmed. Careful de-stemming and selection after a manual havest. Wild fermentation in stainless steel tanks. Family Located between Siena and Arezzo, our vineyards lie mainly on gently rolling hills ranging in altitude between 900 and 1600 ft. The soils consist mainly of marine sediments, clay and silt. The climate is typically Mediterranean, with little rainfall in the summer months. We strive to keep tradition alive and promote ethics and sustainability in the vineyard, with parts of the vineyard already converted to organic production. Our goal is to produce excellent wines with an authentic heart. Winemaker Lorenzo Landi was born and raised in Toscana and wine was always his passion. In 2004 he received the “ Vini di Toscana” award from the Tuscany Region and in 2017 he was chosen Winemaker of the year by La Guida Essenziale ai Vini d’ Italia. The emblem of Beccaris is a rampant Pegasus – an ancient mythological symbol which evokes the long history of our region. Bottle: $21 | Glass: $9 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5b7c3a7b-6355-44c1-b143-466590f4f577/Broc+Cellars+Le+Clairet+.jpg Hayride Reds - Broc Cellars ‘Le Clairet’ Grapes 75% Cabernet Sauvignon 25% Cabernet Franc Place California Process This Cabernet Sauvignon is a fresher style than other Cab representations. We harvest the grapes at lower brix compared to neighboring Napa Valley to help highlight the style we prefer and keep it fairly simple in the cellar. This vintage is a blend of Cabernet Sauvignon and Cabernet Franc, a combination that provides a delicious balance of dark fruits and soft tannins. Most of the Cabernet Sauvignon grapes were destemmed with the remaining grapes left whole cluster. We fermented with native yeast and pressed early to lessen the amount of tannins in the wine. Family Broc Cellars is a Berkeley-based winery that makes refreshing and approachable wines for everyday drinking. Established in 2002 by owner and winemaker Chris Brockway, we use native fermentations and organically-grown grapes. Broc wines are made with the intention to lift you up, never weigh you down. Chris Brockway’s winemaking journey began with California Zinfandel. The spicy, brambly fruit style drew him from his hometown of Omaha, Nebraska all the way to California. What he found, however, was that California wines had changed to fit the “bigger is better”mold of the time. Personally, he felt it was all too much – high alcohol, too big, too much everything. Chris believed California wine could be different. From a single barrel in 2002 to now over 20 different wine releases a year, Broc Cellars makes fresh California wines to enjoy and for your table. In 2023, we extended our vision of simple and ethical winemaking into the vineyard as new owners of Fox Hill Vineyard. Bottle: $39 | Glass: $12 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c66101ab-63f2-41a6-975f-24b54be9b459/IMG_8681.jpg Hayride Reds - Familia Furlotti Grapes 100% Malbec Place Lunlunta - Mendoza - Argentina Process This sustainably farmed, single vineyard estate wine is composed of 100% hand harvested Malbec from the Lunlunta of Mendoza. Native yeast fermentation. 30% of the wine is aged in neutral French oak and then 12 months in bottle. 3600 Cases Produced. Family The estate goes back three generations within the Furlotti family when they planted 0.85 hectares of primarily Malbec in 1916. Gabriela Furlotti built an eleven room boutique hotel in 2000 on the property surrounding the vineyard. The estate only makes two wines and they are both incredible. Familia Furlotti is one and Finca Aldegeisa is the other. Bottle $27 | Glass: $17 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/24fce906-e433-4948-8734-306512b57f21/Vina+Sastre+Tempranillo%282%29.jpg Hayride Reds - Viña Sastre Grapes 100% Tempranillo Place Ribera Del Duero - Spain Process Viña Sastre’s Roble is an homage to Jesús Sastre’s late, beloved father and winemaking mentor, Rafael. As the entry into Sastre’s hand-crafted, world-class range of wines from his native Ribera del Duero, this is a wine for the people that showcases the winery’s famously high standards. Roble is made from organically-farmed tempranillo grapes from estate vineyards in La Horra, La Aguilera, and Roa from 800m to 840m in elevation. Grapes are hand-harvested into boxes with a selection in the field, followed by a very critical sorting in the winery—only the best grapes go into Viña Sastre. Jesús’s wines are always spontaneously fermented with native yeasts from the vineyard and never fined or filtered. This process is all a part of Jesús’s vision for making wine the most natural, or ancestral, way possible. Vinification – Following a manual harvest, the wine is fermented with native yeasts and undergoes a long maceration on the skins. The wines are cold stabilized naturally by moving the wine from the barrel room to separate tanks in a part of the winery whose temperature is naturally regulated by the outdoor winter temperatures. It’s then racked into one, two, and three-year-old French and American oak barrels and aged eight months before being bottled unfined and unfiltered. Family Viña Sastre is an iconic, family-run winery located in the heart of the Ribera del Duero, near Burgos in the town of La Horra, which is one of the most respected villages in the D.O. The village of La Horra is famous for making the powerful, distinctively structured reds from old vine tempranillo, grown near the Duero river. Jesús Sastre is the winemaker and vineyard manager whose intuitive philosophies and winemaking talents have been a driving force of the winery since 2002, following the passing of his brother Pedro. The Sastre family have been grape growers in La Horra at least since their great-grandfather’s days, giving Jesús an unparalleled knowledge of the vineyards in his region. Jesús’ grandfather, Severiano, was a founding member of the local Asunción cooperative, and his father, Rafael, started the Sastre winery in 1992 at the urging of sons Pedro and Jesus, making 1992 the first vintage of Viña Sastre. The family-owned vineyards are mostly in the villages of La Horra and Roa, with the average vine age being more than 60 years, all trained in the traditional goblet method. Only vineyards planted prior to 1960 are considered old by the family and are destined for the single-vineyard wines. Although he does not identify himself with any particular dogma, Jesús Sastre is committed to organic farming and biodynamic agriculture principles and he has never used chemical fertilizers or pesticides in his vineyards in his 30 years at the winery. Sastre works in a naturally privileged area for organic farming, with Ribera del Duero’s low temperatures in the winter and at night, and characteristic high altitudes (around 800m) providing large temperature variations between day and night. Pruning is done in accordance with moon cycles as it has always been done in his area. He also rarely uses copper in the vineyard because it is not good for earthworms. Bottle: $31 | Glass: $14 More Info https://www.fermentedatl.com/badassreds daily 0.75 2026-03-05 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/07958ff0-5739-4207-8574-b6cf0ee12a95/Bad+Ass+Reds+Feb+2026.png Bad Ass Reds - Bad Ass Reds https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/370a7bdf-1b54-4db9-9944-1a9cbd5636d3/Martin+Woods+Cabernet+Franc.jpg Bad Ass Reds - Martin Woods Cabernet Franc Grapes 100% Cabernet Franc Place Walla Walla Valley, Oregon Process Harvest happens in 3 batches: September 30th, October 13th, and October 21st. The grapes are fermented in small, open-top containers for 30 days, with approximately 20% of the grapes being whole cluster. The wine is punched down daily starting from day 10 of the fermentation. The wine is then aged for 12 months in neutral oak barrels on the lees, and then another 6 months in stainless steel. The wine is bottled without fining. 500 cases produced. Family Growing up in Indiana, family gatherings around the dinner table were a nightly ritual, with simple wine playing an important (but unspoken) role for Evan’s parents, Bill and Margo Martin. Basketball was Evan’s focus until he left Indiana for college in Durango, Colorado, seeking adventure in the mountains. After finishing college in Seattle in 2004 Evan began frequenting a neighborhood wine shop (European Vine Selections) and for the first time started exploring with intention the world of wine. He was romanced by wine’s ability to transport him in both place and time, which fed his youthful sense of wanderlust. And so newly armed with an undergraduate degree in philosophy, Evan moved to Walla Walla, Washington, to work a wine harvest at Seven Hills winery, under veteran winemaker Casey McClellan. His arrival in Oregon was in 2009, after a cousin helped him secure a harvest internship at Belle Pente winery with proprietors Jill and Brian O’Donnell. Evan found his home. He returned to Belle Pente again and again for harvest, then assumed the role of assistant winemaker in 2012. As the sole winery employee, Evan studied the winemaking process from beginning to end, harvest to bottling. He gained a passion to explore other terroirs and, in 2014, enough confidence to start producing wine for himself, then he took a giant step forward in 2017 when he built his own winery on a wooded property in the coastal foothills near McMinnville. Evan continues to build the Martin Woods “Dream Team” and he looks to the future with tremendous excitement. He believes that Oregon has arrived at a moment of time when it can produce some of the finest, more compelling, most sought-after wines in the world. Bottle $63 | Glass $28 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d88df912-7a90-475e-9704-e4608c56eb8d/Unturned+Stone+Moonwater+Merlot.jpg Bad Ass Reds - Unturned Stone ‘Moonwater‘ Merlot Grapes 100% Merlot Place Bennett Valley, Sonoma, California Process Organically farmed and hand harvested grapes under a full moon (a signature detail of this cuvee). 100% destemmed before fermentation with indigenous yeasts. The grapes are gently pressed to avoid overextraction or bitterness. Aged in a combination of neutral French oak and concrete. Unfined and unfiltered with minimal sulfur (13ppm). Family Randy Czech came to wine production in 2002 after working as a professional brewer in his native Colorado. He spent four vintages learning lab and cellar work in Napa Valley and South Africa while studying viticulture at Napa Valley College. In 2005, he found a vineyard-focused job at Flowers Vineyard and Winery on the Sonoma Coast. Five vintages later (including one in New Zealand) Randy left Flowers, committed to practicing organic farming and determined to make classic, low-intervention wines without modern additives. He spent three years planting and training up a small vineyard near the town of Duncans Mills, and then went on to farming and harvest work at Failla Wines (2012-2015). In 2010, Randy and Erin started Unturned Stone after they were offered a ton of fruit from the beautiful Waterhorse Ridge in Fort Ross-Seaview. They released their first wines commercially in 2015 and have grown their production to include wines from both Sonoma and Mendocino Counties. Randy is also consulting viticulturist for Gary Farrell Winery, Pigasus Vineyard, and for several other vineyard owners in Sonoma County. Bottle: $41 | Glass: $18 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9b1a3795-87f1-42ab-8d10-c00724590271/Chateau+Belregard+Figeac.jpg Bad Ass Reds - Chateau Belregard Figeac Grapes 60% Merlot, 35% Cabernet Franc, 5% Cabernet Sauvignon Place Saint Emilion, Bordeaux, France Process 100% hand harvested grapes. Thorough sorting process to eliminate underripe or sunburnt fruit. Spontaneous fermentation in temperature-controlled concrete tanks. The juice is gently pumped over and VERY OCCASIONALLY punched down while fermenting in order to achieve silkier tannins and avoid an overly strong structure. The wine is aged in 25% new French oak, 25% one-year-old French oak, and 50% concrete for 12-15 months. Minimal filtering and light fining before bottling. Family The Pueyo family has been active in the Libournais for generations and has owned Château Belregard-Figeac since 1853. Christophe Pueyo, the family's 5th generation took control of the domaine from his father and uncle in 2010 and has since converted the estate to organic viticulture and replaced many of the barriques with demi-muids and foudres (and the occasional amphora). As is often done with the new generation, Christophe began making changes at the domaine, converting their vineyards to organic viniculture and making some dramatic changes to the elevage. Since 2012, Christophe has begun to replace the small barrique in the cellar with neutral demi-muid and foudres, which he buys from the Austrian cooperage Stockinger. Christophe has also instilled a gentler and more natural approach than was the norm with his father and uncle. The domaine controls just 16 ha of vines the Bordeaux AOC, with 7.2 ha within the Saint Emilion AOC, and a further 1.5 ha planted to white grapes. The estate produces wines labelled Tellus Vinea, Chateau Belregard-Figeac, La Fleur Garderose, and Hellebore, Galipette, Achillea and Orchis. Bottle: $57 | Glass: $25 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/40ca3cb1-b222-40a9-bcd6-f55dd5e286c6/Roberto+Bonfanti+Alpha+Malbec.jpg Bad Ass Reds - Familia Bonfanti ‘Alpha‘ Malbec Grapes 100% Malbec Place Lujan de Cuyo, Mendoza, Argentina Process Sustainable farming practices. Grapes are hand harvested from 100+ year old vines. Fermented using native yeasts in small stainless-steel tanks. No stem inclusion. Aged for 24 months in a combination of new and neutral French oak barrels, and then an additional 12 months in the bottle itself. Very light filtering before the wine is bottled. Family Bodega Bonfanti is a third-generation family winery located in the Perdriel sub-region of Lujan de Cuyo in Mendoza, Argentina. The estate dates back to 1915 when the great-grandfather purchased the Malbec vineyard. In 2005 the family completed the construction of its gravity fed, micro winery located on the property. The winery owns two small vineyards; one in Perdriel, Lujan de Cuyo, planted to Malbec, and the other in Barrancas, Maipu planted to Cabernet Sauvignon and Chardonnay. Bodega Bonfanti is a small, family run operation; Roberto, the grandfather, manages the vineyard; Sebastian, one of his two sons is the winemaker, and Alejandro, the other son, runs the business side. They are situated on a beautiful plot with olive trees intermingled in the vineyards and views of the Andes to the west. Everything is farmed and produced by hand, from harvest to bottling, all on the estate. Bottle: $53 | Glass: $23 More Info https://www.fermentedatl.com/smell-the-roses daily 0.75 2024-01-05 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5a1ed9af-7548-4ccd-8186-7dfbda07a9e7/flight+graphics-7.png Smell The Rosés - Stop & Smell The Rosés Whoever said rosés are for the Summer time?! Come try some absolutely delicious rosés that were hand-picked for the cooler seasons! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/82fcaafa-3552-423d-bcc7-fd9faf4d2e43/IMG_6592.jpg Smell The Rosés - Brunn Grapes: 100% Blauer Zweigelt Place: Niederösterreich - Austria Process: Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. The old estate vines produce low yield with very high quality grapes. The character of the wine is defined by the soil of the vineyard and the climate of the region. An optimal climate leads to wines of elegance while preserving the unique flavors of the grapes. Brunn practices traditional fermentation in small tanks using native yeasts to enhance the beautiful typicity of its vineyards. Below the winery lies an old, historic subterranean cellar where the wines mature in perfect conditions. Both oak barrels and large neutral vats are used to avoid the wood overpowering the wine. Family: Just north of the Danube, in Kamptal, resides the small family owned and run winery producing Brunn. The winery owns the oldest traditional basket press in this part of Europe, dating back to 1564 A.D and originally used by the Benedictine Abby of Gottweig near Krems. More Info Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0491082-ac4c-49ea-87a9-91c7028622be/IMG_6593.jpg Smell The Rosés - Sassara “Esotico” Grapes: 30% red, 70% white Place: Veneto - Italy Process: Is it red? Is it pink? Is it orange? Who cares?! 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), all from old vines. Hand harvested and spontaneously co-fermented with 10 days of skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary. With 14 hectares, ten of them are dedicated to vines, while the other four are made up of woodlands and olive groves. Family: This is the passionate work of Alessia Bertaiola and her husband, Stefano, a 3rd generation winemaker whose family has had this property for more than 50 years. Alessia and Stefano represent the 4th generation to work the morainic hill of Monte Mamaor. They took over the property in 2007, and with Alessia's strong background in agricultural research and development, quickly converted each plot to biodynamic farming. They have been making certified organic wine during that time, but due to a lack of inspiration, they took the plunge into producing a more naturalistic expression of their incredible fruit and soil, greatly inspired by the likes of Danillo Marcucci and others. The area was once an ancient sea, and the hills were shaped by later glacial activity which left the soils rich in marine deposits and a complexity of morainic sediment. Alessia and Stefano are blessed with mostly big, thick, sturdy old vines roughly 60 to 70 years old, with some younger vines they have planted themselves. Vine training is what's known as a "Veronese double arch", a variation on the double guyot. They grow all autochthonous grapes with red varieties such as Corvina, Rossanella, Rondinella and Molinara; and white grapes like Fernanda, Moscato, Trebbianello, Trebbiano, Garganega and Tocai. More Info Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/349381a8-2f00-4473-90c5-cdc44b2514e4/IMG_6594.jpg Smell The Rosés - R.S.V “Vin Gris” Grapes: 100% Pinot Noir Place: Carneros - California Process: Stunningly beautiful, prime, organically farmed Pinot Noir grown on RSV’s “Carneros estate” vineyards are night-picked by hand, delivered to the cellar door kissed by the morning dew where it is delicately whole-cluster pressed. Only the delicious “free-run” juice (no skins, stems or seeds) is cold fermented. That is it! No manipulation, no blend back of other juices for color; this wine is grown well, handled delicately and fermented for purity. It is an honest rosé. Very limited production - dependent on the vintage’s yield. Family: Sinskey was founded by Dr. Robert Sinskey, a prominent cataract surgeon in 1986. Dr. Sinskey (died in 2015) who collected wines for many years before becoming a winery owner made his mark on the world of ophthalmology from his home base in Los Angeles. His contributions to the industry were significant. Long involved in research, his early studies involved examining the eyes of Hiroshima bomb survivors from 1951 to 1953 while working in both Hiroshima and Nagasaki. He began teaching at UCLA in 1955 and opened their eye services center. Later he invented and patented several important surgical devices including a modified J-loop IOL (intraocular lens) used during cataract surgery and what is known as the Sinskey IOL Hook, which is still very much in use today. In 1971 Sinskey founded a mobile surgery center, performing eye surgery in an outpatient environment rather than at hospitals. He also founded the Assil Gaur Eye Institute of Los Angeles; two locations continue to serve the city, one in Santa Monica and the other in Beverly Hills. More Info Bottle: $45 | Glass: $20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/14c3bc85-c4a3-425b-90bd-d2b0453ff6af/IMG_6596.jpg Smell The Rosés - Medieval de Ourém Grapes: Fernão Pires (white), Trincadeira (red) Place: Ourém - Portugal Process: The white grapes are pressed and the resulting must is used to fill wooden barrels up to 80% of their capacity, where the fermentation will start. Subsequently, the red grapes are de-stemmed with a “ciranda” directly to wooden vats called “dornas” (less frequently in stone “lagares”) and the fermentation lasts for four to ten days with the maceration of the skins of the grapes. At least twice a day the cap is sunk with a wooden tool called “rodo” in order to obtain a red must. Almost at the end of the fermentations of both musts, the red one (20%), not pressed and with the skins, is poured directly into the wooden barrels where the white must (80%) is fermenting in order to fill up its remaining free capacity and to develop a joint final fermentation of both musts. When this final joint fermentation is complete, the cap will sink to the bottom of the barrel, helping filtering naturally the wine. Although white grapes are predominant, the Medieval wine is “red”. A soft but yet strong wine with a full, sharp and complex mouth is obtained. It is a unique nectar with white wine aromas, that change according to the grapes maturity, but also with red wine aromas, usually mulberries, raspberries and strawberries. Family: The farm of Montalto, owned by the same family along five generations, has an extension around fifty hectares covering vineyards, olive yard, orchards and forest, which, altogether, appear as a magnificent mosaic in the landscape. Being part of the wide viticultural region of Lisbon, the 15,5 hectares of vineyards planted in clayey-chalky soil and benefiting from an excellent solar exposure, enable the production of wines classified as DOC Encostas D’Aire. More Info Bottle: $29 | Glass: $13 https://www.fermentedatl.com/dryjanuary daily 0.75 2024-01-14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f7cbb55e-6782-4a7a-8bcf-50ffa0620b3e/flight+graphics+%284%29.png Dry January - Dry January For you over-achievers out there who have to go for a month without alcohol: we’re throwing you a bone. Enjoy this flight featuring four fantastic wines with no alcohol! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d5fb5ebc-1f95-4da3-a50a-782028383aa1/tempImageizFg72.jpg Dry January - Muri “Passing Clouds” Main ingredients: gooseberries, quince kefir, jasmine tea Place: Copenhagen, Denmark Process: In restaurants, Passing Clouds is generally served as an aperitif or an alternative to sparkling or white wine. This is a dry beverage but with multiple dimensions of flavors and a vinous funkiness. It is also reminiscent of skin-contact pét-nats. Gooseberries are fermented before being enriched with organic gooseberry juice. Quince water kefir lends the fruit-forward palate, and organic, cold-brewed jasmine tea accentuates the aromatics. Finally, caramel malt is inoculated and then infused with geranium and foraged woodruff to lend autolytic, toasty-brioche notes found in Champagne. Everything is then blended together in stainless steel tanks before being carbonated. Passing Clouds is nonalcoholic, has no added sulfites, and is pasteurized. No artificial additives, flavors, or preservatives Family: Muri Drinks was founded in 2020 by Murray Paterson, a UK expat living in Copenhagen. Muri is pushing the realm of possibility in non-alcoholic drinks through fermentation, foraging, and blending. Peterson was informed and inspired by the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation techniques. He describes his mission as an obsession with flavor and relentless pursuit of a quality beverage that is complex and deeply satisfying, with or without alcohol. Muri’s first release is named after a beloved nightclub in Northeast London. Bottle: | Glass: MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fc79734f-1212-4ac5-99ce-f68a0655d4f1/IMG_8938.jpg Dry January - Leitz “Eins Zwei Zero” Non-Alcoholic Riesling Grapes: Riesling Place: Johannisberg, Rhenigau, Germany Process: Germans have been producing non-alcoholic wines for over 70 years and that history has led to inventions to improve quality. Eins Zwei Zero Riesling is an alcohol-free version of the original wine: it’s grown, harvested, and fermented before undergoing delicate vacuum distillation to remove alcohol and preserve classic wine-like characteristics. Family: There are recorded documents linking the Leitz family winemaking history all the way back to 1744. The current winemaker’s grandfather, Josef Leitz, re-built the winery after it was completely destroyed by a bombing raid during the Second World War. After gaining international accolades for being one of the finest wine producers in the country, Johannes Leitz has stayed true to his roots and homeland. He has been working closely with the Ministry of Environment to restore the traditional terraces in the vineyards and is very pleased to have his son Antonius joining the team as the next generation. Bottle: $ | Glass: $ MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c2addb35-060d-4e0a-a5bc-e8b060b6e13b/IMG_8940.jpg Dry January - Leitz “Zero Point Five” Pinot Noir Grape: 100% Pinot Noir Place: Rheingau, Germany Process: The grapes are grown, harvested, and fermented before undergoing delicate vacuum distillation via “spinning cone column” (SCC) to remove alcohol and preserve classic wine-like characteristics. This process leaves only 0.5% alcohol, making it safe for expectant mothers. It is also very low in sugar and contains roughly one-third the calories of traditional wine. Family: Under the direction of Johannes Leitz, Weingut Josef Leitz has earned the reputation of being one of Rheingau’s top growers and moreover, one of the finest producers in Germany. Since taking over his family estate in 1985, Johannes has grown his holdings from 2.6 hectares to over 40, most of which are Grand Cru sites on the slopes of the Rüdesheimer Berg. Once the home of some of the world’s most sought after and expensive wines, the region fell to mediocrity in the years following the Second World War. Josi has made it his life’s work to reclaim the intrinsic quality of his native terroir and introduce the world to the true potential of the Rheingau. Bottle: | Glass: MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9d057e56-53f3-4ef6-8bf1-f0f39161616e/Screenshot+2024-01-09+192732.jpg Dry January - Muri “Nuala” Main ingredients: Fermented blackcurrant piquette, red currant, French oak-aged kombucha Place: Copenhagen, Denmark Process: This still, red cuvee blends a series of short fermentations to achieve its bright, gulpable profile. The base is a blackcurrant piquette, which provides a structure of juicy fruit and tannins, and is mixed with red currant juice, water kefir macerated with chamomile flowers, black tea, supernatant kombucha, and kvass infused with fig leaves for texture. The drink is then macerated in French oak barrels to add depth and complexity. Nuala is nonalcoholic, has no added sulfites, and is pasteurized. No artificial additives, flavors, or preservatives. Family: Muri Drinks was founded in 2020 by Murray Paterson, a UK expat living in Copenhagen. Muri is pushing the realm of possibility in non-alcoholic drinks through fermentation, foraging, and blending. Peterson was informed and inspired by the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation techniques. He describes his mission as an obsession with flavor and relentless pursuit of a quality beverage that is complex and deeply satisfying, with or without alcohol. Muri’s ‘glou-glou’ red wine alternative is named Nuala, which means “beautiful” in Gaelic, as a tribute to Paterson’s Scottish heritage. Bottle: $ | Glass: $ MORE INFO https://www.fermentedatl.com/meet-the-whites daily 0.75 2026-03-26 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/42ab1768-d916-4301-ad67-51b0ca59065f/Meet+the+Whites+March+2026.png Meet the Whites https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2d0bc425-bd85-4ecf-8497-4602a246d827/Montesco+Agua+De+Roca.jpg Meet the Whites - Montesco ‘Agua de Roca‘ Grape: 100% Sauvignon Blanc Place: Uco Valley, Medoza, Argentina Process: The grapes are harvested in 3 - 5 batches over the course of about a month, all with varying levels of ripeness depending on how early during the harvest they were picked. The wine is fermented in concrete eggs using native yeast fermentation. Aging happens in the concrete eggs as well and lasts anywhere between 5 -12 months on the lees. Unfined and unfiltered. Family Matías grew up in Mendoza, Argentina’s viticultural heartland. Even though the region is dominated by vineyards and wineries, his early life wasn’t defined by a family winemaking empire. Instead, he came from a family where agriculture and the land were part of daily life, but the modern “Michelini winemaking dynasty” (Matías + his brothers) only emerged later. Matías eventually graduated as a winemaker from the Don Bosco School in Mendoza, one of Argentina’s most respected enology programs. But this is the first concrete milestone in his professional life — meaning everything before this was formative, exploratory, and not yet tied to a specific winery. Before founding Passionate Wines, he worked at several established wineries, including Luigi Bosca, Doña Paula, Finca Sophenia, and Zorzal (his brother Juan Pablo’s winery). He built his career step by step, learning from some of the most respected producers in Argentina before starting his own project more focused on exploration rather than tradition. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f0c12e24-8572-4008-9f07-2c096cc265c7/PoderiCellario+E+Bianco.jpg Meet the Whites - PoderiCellario ‘E‘ Bianco Grapes Arneis, Moscato Place Piedmont, Italy Process Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. Family Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ec0d4530-a21e-4b43-9418-47b28b8327a1/Vendange+Nocturne+Melon+Blanc.jpg Meet the Whites - Domaine de la Combe ‘ Vendange Nocturne’ Grape 100% Melon Blanc (Melon de Bourgogne) Place Loire Valley, France Process: The grapes are harvested late at night and immediately crushed upon arrival in the cellar. After 12 hours of maceration on the skins, the grapes are pressed and transferred to concrete tanks for spontaneous fermentation using naturally occurring indigenous yeasts. The wine undergoes full malolactic fermentation before a low dose of sulfer (50ppm) is added. Family Descended from the Bourgeois family (Domaine Henri Bourgeois) in Sancerre on his mother’s side and the fifth generation of the Gadais family (Gadais Père et Fils) to produce wine from the rolling hills surrounding Saint-Fiacre-sur-Maine, Pierre-Henri was perhaps destined to be a vigneron. In the Muscadet region the Gadais family has long been synonymous with high quality production, with legendary importers Frank Schoonmaker, Robert Chadderdon, and now Peter Weygandt bringing the wines of Gadais family to the United States. Growing up in the vines and cellar of his father and grandfather, Pierre-Henri received quite the education from a very early age. It would have been easy to return to the family Domaine after earning his Viticulture & Enology degree in Burgundy, but Pierre-Henri chose a different path. To gain a better understanding of the international wine trade, he studied Wine Business in Bordeaux for 2 years, followed by a year in California working in wine distribution. After the completion of his studies, Pierre-Henri worked for several years as an apprentice winemaker in Australia, Switzerland, Burgundy, Pomerol, Sancerre, and back in Muscadet at Domaine de la Pépière. Finally in 2016 he returned to Saint-Fiacre-sur-Maine to work with his father Christophe at Gadais Père et Fils. Bottle: $29 | Glass: $13 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/32900261-e8ae-45f1-905f-7071a9800181/FAAA+Albarino.jpg Meet the Whites - FAAA! Albarino Grapes 100% Albarino Place Canelones, Uruguay Process: Certified sustainable farming practices. 7-day fermentation in stainless steel tanks. Aged in stainless steel on the lees for 5 months. 3000 cases produced. Family The Deicas Family moved to South America from the Alpine town of Bormio, Italy and founded their winery in 1978. They first started planting Albariño in 2009 and now have approximately 12 acres of Albariño under vine. Juanico is a coastal region that benefits from a temperate climate and well drained soils that allow for a slow ripening period which enables the fruit to develop a natural acidity and salinity. Bottle: $25 | Glass: $11 MORE INFO https://www.fermentedatl.com/january-wine-club-2024 daily 0.75 2024-01-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705625939078-YM73ICZTC6QCF8BYFXSI/IMG_6922.jpg January Wine Club Selections - Château La Grolet Côtes De Bourg https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1706100461514-9HQMU36LHPU8AW5HN8TR/IMG_6925.jpg January Wine Club Selections - Luberri 'Florus' https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705625937240-SBS2RGBCT1IC8QF672CV/IMG_6926.jpg January Wine Club Selections - Freja Cellars Albarino, Chehalem Mountains https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705625938582-DY1KUMKO6MMRYEV3KAJE/IMG_6923.jpg January Wine Club Selections - Ver Sacrum 'Gloria' Garnacha https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705625939874-IZKCAX7YW8FF6384YXUA/IMG_6924.jpg January Wine Club Selections - Château Valcombe Les Hauts de Valcombe Rouge https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705626710363-8TBZ1AJ78BJKB0RPISX5/Untitled+design+%283%29.png January Wine Club Selections - Gen del Alma 'Ji Ji Ji' Malbec-Pinot Noir https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705628358532-KVDV22K66V39XCOK66HA/Untitled+design+%286%29.png January Wine Club Selections - Zlatan Otok Bilo Idro 'Marina' Cuvée https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1706375698971-X16VS6LIG3KVGK75JEYC/Untitled%2Bdesign%2B%25285%2529.jpg January Wine Club Selections - Cara Sur Tinto https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1706372576594-1HJ8QNYO7N4IL4ZOPV91/Terre%252BEtrusche%252Bdi%252BMaremma%252B%25E2%2580%259C8%25E2%2580%259D.jpg January Wine Club Selections - Cantina di Maremma, '8' Toscana Rosso https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705675886951-6JKHHODWNGSXMNK4CXK8/Untitled+design+%2810%29.png January Wine Club Selections - D. Ventura Viñas do Burato 2021 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705675923103-3E08UCNTZNO2F4RZXXF4/Untitled+design+%289%29.png January Wine Club Selections - Viña Coterro Rioja Reserva https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705675948419-SH9RFLWIBYJ6SMWTFQ66/Untitled+design+%288%29.png January Wine Club Selections - Viticola Sileo Montsant Tinto https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705678435130-CJ7ELEF0NZS59PMVY9E8/Untitled+design+%2813%29.png January Wine Club Selections - Gamine Pétillant https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705678436683-GJT2B5SAKQKLZF1Q0BA8/Untitled+design+%2812%29.png January Wine Club Selections - Koehler-Ruprecht Chardonnay Spätlese Trocken "Kallstadter Annaberg" https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705777434567-6QJGAEE1ZTVN2V4GM5H2/Untitled%2Bdesign%2B%252816%2529.jpg January Wine Club Selections - Château Canadel Bandol Rouge https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705678437310-DZFM8RFY5XAS1R9WO6G1/Untitled+design+%2811%29.png January Wine Club Selections - Domaine Le Facteur Vouvray Extra Brut https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705679003003-Y1B64IUUH70JMTABHWVE/Untitled+design+%2815%29.png January Wine Club Selections - 2021 Division "Tulips" https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705678437849-DR8D5J92KCY6UVMR3VRX/Le%2BBalloon.jpg January Wine Club Selections - Le Ballon Blanc https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1706374168268-0B2ECOP7COLBEULKWHYC/Screenshot%2B2024-01-20%2B135405.jpg January Wine Club Selections - Poderi Cellario 'Frei-zzante' Frizzante https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705777033379-S98ETEBCRF8KH5MZEPWS/Screenshot+2024-01-20+135647.png January Wine Club Selections - Pikasi Saramento Malvasia https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705777106392-2TE01EYAU4RMM7TW4Y91/Screenshot+2024-01-20+135747.png January Wine Club Selections - Adega Ponte da Barca Lindeza Vinhão Vinho Verde https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705777185712-FI9A4LQKBP2LS0SZJZAC/Screenshot+2024-01-20+135914.png January Wine Club Selections - Domaine Ferrandière Viognier https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1705777240102-4MC87ZZH4NFGYDUY1ZPA/Screenshot+2024-01-20+140007.png January Wine Club Selections - Parigot Quartier Libre https://www.fermentedatl.com/trailblazers-flight daily 0.75 2024-02-08 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/84d9cdee-6694-4943-afc9-734ff43426f5/flight+graphics+%285%29.png Trailblazers Flight - The Trailblazers To acknowledge the importance of Black History Month, we are celebrating two trail-blazing Black winemakers bringing some much needed diversity to the wine industry. Check out the variety of styles they offer from both California and Oregon! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bf5352fc-2953-4af5-8561-b02ac79e44ed/house+of+brown.jpg Trailblazers Flight - House of Brown Chardonnay Grapes: 95% Chardonnay, 5% Vermentino Place: Lodi, California Process: Sustainably farmed and hand harvested. Fermented in stainless steel tanks and new French oak barrels. Aged for 3 months in tank (70%) and new French oak barrels (30%). People: The label is the picture of inclusivity. ‘House of Brown’ is a second label offspring of Brown Estate, Napa Valley’s first Black-owned estate winery. As our brand has attracted a terrifically diverse consumer base over the last 25+ years, a vibrant community and dynamic culture have coalesced in our ecosystem. HOUSE OF BROWN, created to expand access to the Brown wine experience, is an homage to our Come one, come all (come correct!) ethos. Easy drinking anytime-anywhere wines, always in season. Produced by women of color, certified sustainable, vegan-friendly. Bottle: $21 | Glass: $9 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/aad1253b-14d6-43e6-9cee-4587000a8b3d/IMG_6655.jpg Trailblazers Flight - Charisse “Picpoul de pinot Blanc” Grapes: 100% Picpoul Place: Languedoc-Rousillon, Pinet - France Process: While the Languedoc is generally one of the warmer regions in France, the Picpoul de Pinet appellation benefits from a variety of cooling effects that make the resulting wines so wonderfully crisp and high-acid. It is right on the border of a saltwater lake, the Étang de Thau, which feeds right into the Mediterranean sea beyond. The grapes benefit from cooling breezes throughout the year and while they do get quite a lot of sunshine, the proximity to the water helps to cool the ground and keep the wines fresh. This wine is unbaked and fermented in stainless steel. Family: The Allies family has grown vines for several generations in Pomerols, along the northern edge of the Bassin de Thau. This large inland sea, on the southern part of the Pinet appellation, has a microclimate significantly influenced by cooling sea breezes, which accounts for the particular expression of freshness in these whites. The soils are composed of clay and limestone. Bottle: $21 | Glass: $9 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/411f3ee4-236d-4603-9c27-71f3476846bf/IMG_6656.jpg Trailblazers Flight - El Muelle “de Olaso” Grape: Palomino Fino, Pedro Ximenez, Mantuo, Vijiriega Place: Cádiz - Spain Process: This unique soil is composed of Albariza (Barajuela). The vines are placed at an altitude of 60-110m. All of the grapes are harvested by hand and fermentation uses native yeasts. After fermentation the wine spends 3-4 months under flor in tank and a few older Fino Botas, vegan. Family: El Muella de Olaso comes from the El Corregidor estate vineyard, where Palomino Fino, Pedro Ximénez, Mantuo & Vijiriega are harvested at night to preserve freshness and prevent oxidation. It is made in the traditional 19th century Vino de Pasto style and sees only a few months of aging under flor. The claim that Palomino and PX are neutral-flavor grapes is proven wrong with El Muelle – a wine with citrussy and tropical fruit flavors, lively chalky minerality, and a touch of herbal tanginess from its short contact with flor. Perhaps Palomino’s reputation could be re-evaluated if more growers in the region were trying as hard as Willy Peréz. Luckily, there’s a growing movement to rescue Vino de Pasto from the history books and re-enshrine it back into the DO. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/a1e646d1-9822-4c95-b974-f033cde4e63b/IMG_6657.jpg Trailblazers Flight - Casal de Ventozela ‘Contatto’ Grapes: 100% Avesso Place: Vihno Verde - Portugal Process: Hand picked, de-stemmed, fermentation in 5,000L tanks, on the skins, for about 2 weeks. Left to settle for another 2 weeks then pressed into tank for 3 months on lees, with occasional battonage. Lightly fined and filtered. Minimal SO2. Family: Casal de Ventozela consists of 45 hectares of sustainably farmed vineyards in the heart of the Vinho Verde region. The vines are located in two sub-regions: Vale do Ave and Vale do Covado. The estate is a family run business, with a strong focus on the environment and a genuine passion for wine and nature. Ventozela has a noble history dating back to 1874. A century later, it was acquired by the current director of the company, Jose Ferrera Cortinhas, who was responsible for resurrecting the estate following the April 25 revolution in 1974. The winery first started selling its grapes and in 2008, its first wines were bottled. Bottle: $23 | Glass: $10 MORE INFO https://www.fermentedatl.com/pink-old daily 0.75 2026-03-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c8588e6f-81d3-4bbb-8349-7303017bd8f2/flight+graphics+%28600+x+600+px%29%2819%29.png Pretty In Pink (Old) - Bouquet of Rosés Are you dreaming of spring flowers too? Prepare for a new season with some rosés perfect for both cool and warm weather days! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/124cf71b-13a0-4c56-be40-31c8b6dfae46/IMG_0145.jpg Pretty In Pink (Old) - Triennes Grapes Cinsault, Grenache, Syrah, Merlot Place Provence, France Process Cinsault with Grenache, Syrah and Merlot; alcohol: 13%; vineyards in Var facing Massif de la Sainte Baume; clay and limestone soil; grapes harvested at night to ensure cool temperature at cellar; pressed after few hours skin contact; fermented at low temperature in stainless steel tanks until dry. Family Two of Burgundy’s greatest names – Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanée-Conti – are the partners behind this pioneering property in Provence, northeast of Marseille and due east of Aix-en-Provence. Over the years, they have transformed this stunning 113.7 acre (46 hectare) site into one of the top wine estates in Southern France. More Info Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d44114ea-7f7a-4c0b-a9ba-48f459c07e20/IMG_0147.jpg Pretty In Pink (Old) - Day Wines ‘Lemonade‘ Grapes 88% Pinot Noir, 12% Gamay Place Willamette Valley, Oregon Process Grapes were gently pressed whole cluster, and juice was cold settled to remove heavy lees. It was racked the next day to stainless where it was compiled and began native fermentation. Each lot was racked 4 or 5 times and bleneded through racking. After primary fermentation is completed and the malo fermentation reached a level of 1.21 g/L of malic acid remaining, the wine was cold stabilized, and the sulfured, filtered, and bottled. Family Founded by winemaker and owner Brianne Day in the 2012 vintage, Day Wines is a producer of boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices. To create distinct expressions of our corner of the world, we focus on fruit harvested from the esteemed Willamette Valley to exotic varietals found in Southern Oregon’s Applegate Valley AVA. More Info Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b95b1da1-94a2-4122-9ed2-8cbe4a731cd0/IMG_0146.jpg Pretty In Pink (Old) - Podericellario Vino Rosato “E” Grapes Dolcetto and Nebbiolo Place Langh, Piedmont, Italy Process Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining. Family Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). More Info Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/08de1020-42d6-4446-9931-4f93a8c79d1e/IMG_1580.jpg Pretty In Pink (Old) - Quinta do Montalto ‘Medieval de Ourem’ Grapes 80% Fernao Pires, 20% Trincadeira Place Lisboa, Portugal Process The white grapes are harvested by hand and removed from the skins in an old basket press where the must is then collected into large and old chestnut barrels after passing through a simple basket for filtering. The barrels are filled 80% full with the Fernao Pires, and waited for a few days until the red grapes were hand de-stemmed and fermented for 4 days in a large tub, pulled off of the skins, and put into barrels. The wine spends 2 months in said barrels. Family Quinta do Montalto not only dates back to the year 1880 (five generations) but is one of very few wineries that makes a beautiful local wine from the 1100s in the same traditional way it has always been made. Now, this wine lies within the DOC of Medieval de Ourém Encostas d'Aire. In general, their wines are labeled Vinho Regional Lisboa, because they are in farthest-north area of Lisboa (previously Estremadura), between the villages of Ourém and the famed Fátima (where the Blessed Virgin Mary was said to appear to three children in 1917). Montalto is perched in the middle of 50 hectares of certified organic land, and just 15 hectares are vineyards--the rest is dedicated to fruit, gardens, and forest. All of their native varieties are beautifully illustrative of the grapes and area, as they use native yeasts for the fermentation of their Medieval and red wines, very neutral oak, and light filtering methods. Montalto wines are pure, expressive, an incredible value, and a wonderful representation of what the region is known for. More Info Bottle: $29| Glass: $13 https://www.fermentedatl.com/pretty-in-pink-old daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/0f5dc3fb-d8a7-4219-a780-479cc645c19a/IMG_7966.jpg Pretty In Pink (Old [2]) - Pretty in Pink It is the season of pink wine and these are some standouts! Blauer Zweigelt from Austria, Pinot Noir from California, White and Red grapes from Italy and a Cab Franc from France. You will be sure to find a favorite here. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/857ecbd6-5c3c-42f9-9310-79d599168536/Brunn+Rose%281%29.jpg Pretty In Pink (Old [2]) - Brunn Rose Grapes 100% Blauer Zweigelt Place Niederösterreich - Austria Process Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. The old estate vines produce low yield with very high quality grapes. The character of the wine is defined by the soil of the vineyard and the climate of the region. An optimal climate leads to wines of elegance while preserving the unique flavors of the grapes. Family Just north of the Danube, in Kamptal, resides the small family owned and run winery producing Brunn. The winery owns the oldest traditional basket press in this part of Europe, dating back to 1564 A.D and originally used by the Benedictine Abby of Gottweig near Krems. Karl and Godfried Steinschaden’s family has lived and farmed the land in Engabrunn for 6 generations. The family is dedicated to traditional practices and the farming is being converted to organic. More Info Bottle: $21 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/349381a8-2f00-4473-90c5-cdc44b2514e4/IMG_6594.jpg Pretty In Pink (Old [2]) - Robert Sinskey Vineyards “Vin Gris” Grapes: 100% Pinot Noir Place: Carneros - California Process: Stunningly beautiful, prime, organically farmed Pinot Noir grown on RSV’s “Carneros estate” vineyards are night-picked by hand, delivered to the cellar door kissed by the morning dew where it is delicately whole-cluster pressed. Only the delicious “free-run” juice (no skins, stems or seeds) is cold fermented. That is it! No manipulation, no blend back of other juices for color; this wine is grown well, handled delicately and fermented for purity. It is an honest rosé. Very limited production - dependent on the vintage’s yield. Family: Sinskey was founded by Dr. Robert Sinskey, a prominent cataract surgeon in 1986. Dr. Sinskey (died in 2015) who collected wines for many years before becoming a winery owner made his mark on the world of ophthalmology from his home base in Los Angeles. His contributions to the industry were significant. Long involved in research, his early studies involved examining the eyes of Hiroshima bomb survivors from 1951 to 1953 while working in both Hiroshima and Nagasaki. He began teaching at UCLA in 1955 and opened their eye services center. Later he invented and patented several important surgical devices including a modified J-loop IOL (intraocular lens) used during cataract surgery and what is known as the Sinskey IOL Hook, which is still very much in use today. In 1971 Sinskey founded a mobile surgery center, performing eye surgery in an outpatient environment rather than at hospitals. He also founded the Assil Gaur Eye Institute of Los Angeles; two locations continue to serve the city, one in Santa Monica and the other in Beverly Hills. More Info Bottle: $45 | Glass: $20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b0491082-ac4c-49ea-87a9-91c7028622be/IMG_6593.jpg Pretty In Pink (Old [2]) - Sassara “Esotico” Grapes: 30% red, 70% white Place: Veneto - Italy Process: Is it red? Is it pink? Is it orange? Who cares?! 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), all from old vines. Hand harvested and spontaneously co-fermented with 10 days of skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary. With 14 hectares, ten of them are dedicated to vines, while the other four are made up of woodlands and olive groves. Family: This is the passionate work of Alessia Bertaiola and her husband, Stefano, a 3rd generation winemaker whose family has had this property for more than 50 years. Alessia and Stefano represent the 4th generation to work the morainic hill of Monte Mamaor. They took over the property in 2007, and with Alessia's strong background in agricultural research and development, quickly converted each plot to biodynamic farming. They have been making certified organic wine during that time, but due to a lack of inspiration, they took the plunge into producing a more naturalistic expression of their incredible fruit and soil, greatly inspired by the likes of Danillo Marcucci and others. The area was once an ancient sea, and the hills were shaped by later glacial activity which left the soils rich in marine deposits and a complexity of morainic sediment. Alessia and Stefano are blessed with mostly big, thick, sturdy old vines roughly 60 to 70 years old, with some younger vines they have planted themselves. Vine training is what's known as a "Veronese double arch", a variation on the double guyot. They grow all autochthonous grapes with red varieties such as Corvina, Rossanella, Rondinella and Molinara; and white grapes like Fernanda, Moscato, Trebbianello, Trebbiano, Garganega and Tocai. More Info Bottle: $31 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ecbc8ca4-0f72-4dd5-a5ae-bc7416a664dc/IMG_7732.jpg Pretty In Pink (Old [2]) - Thibaud Boudignon Grapes 90% Cabernet Franc, 10% Grolleau Place Loire Valley - France Process Practicing biodynamic 30+ year old vines from Lys Haut Layon. Shallow soils of grey schist and rhyolite (volcanic soil) and clay. Direct press rosé. Some spots with little topsoil, others 10-15cm before hitting the mother rock. Indigenous yeast. No malo. Fermented and aged in stainless steel Family Thibaud Boudignon is unquestionably one of the most exciting figures in wine today. Originally from Bordeaux, it was in 2009 that he began to make wine under his own name from a scant 3.5 ha in the heart of Anjou and Savennieres. Knowing that the quality of his fruit was of most importance, he committed himself absolutely to the health of his vines, choosing to farm organically and spend the majority of his time in the vineyards. More Info Bottle: $29 | Glass: $12 https://www.fermentedatl.com/everyone-loves-pinot-older daily 0.75 2025-10-04 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd7d6143-c9cb-443e-af33-68174539ed4f/flight+graphics%2818%29.png Everyone Loves Pinot Noir (Older) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5f7e5f9a-e707-47b8-958a-91a7ae67307c/tempImagedmOxTx.jpg Everyone Loves Pinot Noir (Older) - Thevenet & Fils ‘Les Clos’ Grapes Pinot Noir Place Burgundy, France The pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude took responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere 3 hectares, Jean-Claude was in the process of building the domaine to its current size of 30 hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thévenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district. Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level these last 30 years - producing wines of honesty and purity and fine value. Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene. The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate. Bottle: $33 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/875d2fad-8632-4f1f-86e8-1c34f22264c9/IMG_0339.jpg Everyone Loves Pinot Noir (Older) - Sanctum Lisica Grapes Pinot Noir Place Lipoglav, Lower Styria, Slovenia Process No irrigation. No herbicide. Environmentally friendly and sustainable viticulture, with respect for the land. Embracing the minimal intervention approach in the cellar, hand-harvested grapes were de-stemmed and spontaneously fermented in open top fermenters. 19-24 day maceration. After 12 months of aging in used French oak the wine was blended in stainless steel tanks and bottled unfiltered. Family In the mid-12th century French Carthusian monks settled in this northeast region of Slovenia and planted it with Pinot Noir and Chardonnay vines. The Podkubovšek family, starting with Vlado and his son, Marko, has always cherished and been proud of this local heritage, hence the fact that all of their wines are made in a traditional style, where the vines and the microclimate speak for themselves. All of the grapes are strictly hand-picked on steep marl-rich slopes of up to 45°, and vinified with minimal intervention in the winemaking process. Bottle: $31 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8570d92c-6fff-4e55-80b7-ea5d583da1c6/Division+Un+Pinot+Noir.jpg Everyone Loves Pinot Noir (Older) - Division ‘UN’ Grapes Pinot Noir Place Willamette Valley, Oregon Process This is farmed with 100% herbicide-free pesticides. The juice is naturally fermented with a variety of techniques including whole cluster pressed and semi-carbonic maceration. Aged in French and Austrian Oak (15% new) for 9 months before being racked to concrete tanks for 1 month. Family Division Wine Company is part of the new guard of wine making with low-intervention wines from organic, terroir-driven vineyard sites in Oregon and Washington State. Kate and Tom moved to France to work in the Loire Valley, Beaujolais, and Burgundy. Inspired by these wines, they moved to Oregon in 2010 to start Division to produce wines with modest alcohol, bright acidity, less extraction, and minimal manipulation. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/34a06d1f-79ed-4877-b9f1-5f7322a4250c/Brea+Pinot+Noir.jpg Everyone Loves Pinot Noir (Older) - Brea Grapes Pinot Noir Place Carmel, California Process This vineyard is located at 1,000 ft. elevation and 15 miles from the Pacific Ocean. The soil in the vineyard contains granitic shale plus uplifted seabed. The Pinot Noir was picked on October 12th and was immediately destemmed into stainless steel tank. It was gently pumped over twice daily and macerated on the skins for nearly two weeks. It was pressed back into stainless steel tank, racked off of its gross lees and transferred to barrel. It aged in neutral oak barrique for seven months.. Family Brea Wine Company is a collaboration between Chris Brockway, winemaker and owner of Broc Cellars, and Tim Elenteny, owner of Elenteny Imports. The wines are made with minimal intervention and sourcing from vineyards known for their high-quality grapes in central coast California. Bottle: $41 | Glass: $17 MORE INFO https://www.fermentedatl.com/code-orange-march daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d0c1c911-9770-4347-a357-84a9deeff11f/Code+Orange+Feb+2026.png Code Orange https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ae1b7e70-a1d7-41be-86be-36c2d1173f89/Lo-Fi+Albarino.jpg Code Orange - Lo-Fi Albarino Grapes 100% Albarino Place Santa Barbara, California Process 100% Destemmed. Skin contact for 20 hours and aged on the lees for 6 months in stainless steel. Bottled without fining or filtering. Family Lo-Fi is a partnership between two lifelong friends who believe in hand crafted honest wines that are made for everyday drinking. Wines to be enjoyed not to be collected. Easy drinking lower alcohol wines made to pair well with all types of foods, from pizza to paté. They believe in neutral barrels, native yeasts, little to no sulfur additions, and no adjustment of pH. We love whole cluster fermentation. They adore carbonic maceration. They embrace a nothing added, nothing taken away philosophy that gives birth to wines that are young, vibrant and alive. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c0130154-4a2e-44a9-9cc6-6f38bd07e073/Gulp+HABLO+Orange.jpg Code Orange - Gulp Hablo Orange Grapes 50% Verdejo, 50% Sauvignon Blanc Place La Mancha, Spain Process Organic and Biodynamic farming practices. All grapes are harvested by hand. Fermented using only indigenous yeasts in stainless steel tanks. No Malolactic Fermentation in order to encourage a bright, zingy, and fresh profile. Minimal filtering or fining. Family Nestled on the high-desert plateaus of La Mancha, Bodegas Parra Jiménez is renowned for its production of wines, crafted from a blend of native and international grape varieties grown in certified organic and sustainable vineyards. The winery is committed to producing wines that are not only pure and elegant but also structured, reflecting the unique terroir of the region. For generations, the Parra family has been deeply rooted in the agricultural traditions of La Mancha. However, it wasn't until 1993 that they established their winery, at a time when organic viticulture was still a novel concept in the area. Undeterred by this, brothers Francisco, Javier, and Luis Parra chose to pioneer organic wine production. They founded their winery in the village of Las Mesas, near Cuenca, and by 1996, they were exporting their first certified organic wines. In 2004, the Parra family embarked on an ambitious expansion, constructing new facilities at the Cuesta Colorá estate. Their vision was to create a biodynamic, self-sustaining ecosystem. This led them to diversify their agricultural practices, incorporating livestock rearing and the cultivation of garlic, grains, peas, and lentils, thereby completing the agricultural cycle. Today, the estate boasts Sohiscert organic and Demeter biodynamic certifications and produces not only wine but also organic garlic and Manchego cheese. Since 2017, Pablo, Javier's son, has led the winemaking efforts at Bodegas Parra Jiménez. Drawing on his education from the University of Ribera del Duero and mentorship from the esteemed Juan Antonio Ponce, Pablo has curated a collection of concentrated, well-structured wines. His innovative approach has introduced new techniques and styles to the estate, including the production of orange wines, pet-nats, and amphorae-aged wines, alongside traditional methods. Under Pablo's guidance, Bodegas Parra Jiménez continues to be a beacon of biodynamic farming and winemaking in La Mancha, pushing the boundaries of traditional viticulture and enology to new heights. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5fe91abd-859a-41a6-88ed-9abc650e390f/IMG_1761.jpg Code Orange - PoderiCellario ‘Il Vino Che Non C’e’ Vino Bianco Grapes 80% Nascetta, 20% Cortese/Favorita Place Piedmont, Italy Process Spontaneous fermentation with 2 to 3 months of skin maceration in Amphora. Aged in Amphora. No filtering or fining and minimal sulfur added if necessary. Family Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $37 | Glass: $16 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d20967ba-41e9-4b51-8cba-7653375e64a3/Limited+Addition+Orange+Piquette.jpg Code Orange - Limited Addition ‘Piquette‘ Orange Grapes Pinot Gris, Gewuerztraminer, Muscat, Riesling Place Willamette Valley, Oregon Process All grapes are organically farmed. After pressing, the grape must (pomace) is collected and refermented with spring water and native yeasts, creating a low-alcohol, slightly fizzy wine (piquette). That wine is then briefly aged in a combination of neutral oak and stainless steel. Unfined and unfiltered Family Australian-born Master of Wine Bree Stock spent several years traveling and working in some of the world’s most renowned winegrowing regions, including Australia, Austria, France, Spain, and Portugal. In 2014, she arrived in Oregon’s Willamette Valley and quickly recognized that the region was being underappreciated, underimagined, and underutilized for its potential in premium cool-climate wine production. In 2015, she met enologist Chad Stock, the founder of Minimus wines. Chad shared the same philosophies about the potential of the Willamette Valley growing region for growing more than just a couple of grape varieties and also had a commitment to natural fermentation methods. Over the next few years, they worked to expand on Chad’s work at Johan and Jubilee Vineyards in the Van Duzer Corridor AVA and Eola-Amity Hills AVA. Their shared visions for diversity inspired growers who recognized the need for building greater resilience in their vineyards through increasing varietal diversity for a more sustainable and interesting wine industry. Bottle: $25 | Glass: $11 MORE INFO https://www.fermentedatl.com/white-hot-new daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/be61bb52-dd6e-452f-a13e-4c2dc2aee67e/flight+graphics+%28600+x+600+px%29+%283%29.png Meet The Whites - White Hot It may be hot outside but these whites are perfect to beat the heat! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ab109691-67fc-42eb-a7ae-281a9f77c294/Charisse+Picpoul%281%29.jpg Meet The Whites - Charisse Picpoul Grape 100% Picpoul Place Pinet, France Process Sustainably Farmed. Native Yeast Fermentation. Stainless Steel Fermentation. Picpoul translates to lip-smacker. Family The Allies family has grown vines for several generations in Pomerols, along the northern edge of the Bassin de Thau. This large inland sea, on the southern part of the Pinet appellation, has a microclimate significantly influenced by cooling sea breezes, which accounts for the particular expression of freshness in these whites. The soils are composed of clay and limestone. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/816d7457-0017-4064-a6d2-08a1c07a697d/tempImage8igLnI.jpg Meet The Whites - Poderi Cellario ‘Lafrea’ Grape 100% Favorita (Vermentino) Place Piedmont, Italy Process La Favorita is an old native vine of Langhe and Roero, which adapts well to poor soils, preferably sandy. It is called this because it was once said to be a favored grape, in particular the favor was given to it by King Vittorio Emanuele II. Straw yellow wine, the bouquet is fruity and floral: hay, fresh flowers and banana; on the palate it is fresh and soft, well-balanced. Family Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/002e1cab-d140-4987-a9eb-2232b8eda05d/IMG_8476+%281%29.jpg Meet The Whites - VK Škrlet Grapes 100% Škrlet Place Moslavina, Croatia Process All grapes are harvested by hand in the early morning hours in order to start vinification as coldly as possible. Pressing occurs quickly in stainless steel and once the must has naturally precipitated, fermentation is started exclusively with native yeasts. The wines are aged in stainless steel tanks until they are bottled. All grapes are farmed using organic principles. Family Voštinić — Klasnić is located on a small hill near Ivanić Grad, in the region of Moslavina, far away from the stress and city hustle of Zagreb, a beautiful and humble estate surrounded by vineyards and orchards. The family has been making wine since 1936 when Tomislav's great grandfather planted the first vines of Škrlet in this area, some of which are still growing in the vineyards today and some of the oldest living Škrlet vines in existence. Now run by Tomislav Voštinić (aka Tomba aka the Young Prince of Škrlet), the winery bears the surname of the winemaker Tomislav, as well as an ode to his great grandfather Klasnić from whom he inherited the vineyard as well as his love for winemaking and the Škrlet grape. He set the stage to be Škrlet crusaders, and for the family to have an old cellar with a modern winery, that applies a perfect blend of authenticity, tradition, and modern winemaking. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/af40269a-9c7d-4b65-ac46-056f02accd5e/IMG_9901.jpg Meet The Whites - Perrini Family Farm ‘Prestige’ Grapes 100% Fiano Place Puglia, Italy Process 100% Minutolo, aka Fiano in Puglia. From 2.5 hectares of certified-organic, 20-year-old vines on Perrini's 50-hectare, polycultural estate in Castellaneta, Puglia. The bunches are harvested by hand and destemmed and pressed; the juice is fermented spontaneously with indigenous yeasts over a period of 8-10 days with temperature control in stainless steel tanks. The wine is also aged in tank. Family In the southernmost part of the heel of the "Italian boot", otherwise known as the Salento Peninsula of the Puglia region, the Perrini family has been growing grapes and making wine for generations. For many years, most of their fruit was sold off to négociants, as the means and finances to estate-bottle were prohibitive. Current generation Vito and his sister Mila Perrini set about changing that in the 1990's, building an underground cellar and converting their fifty hectares to certified-organic viticulture--neither of these steps being the norm for a bulk-production-oriented region accustomed to heavy-handed, high-alcohol red wines. Their vines average 30-35 years of age at this point, spread amongst several zones in the hills around Castellaneta near Taranto on a mix of sand, limestone and clay soils. The vineyards are plowed in the spring, and yields are kept to around 55hl/ha, modest for the region and the warm, easy-ripening climate. Most unusual for Puglia are an underground cellar; manual harvest; and natural yeast fermentation. Perrini wines are remarkably balanced, light-handed and savory compared to the usual Puglian fare, especially at their very modest price level. Bottle: $35 | Glass: $15 MORE INFO https://www.fermentedatl.com/pretty-in-pink-july daily 0.75 2024-07-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/037ebe64-2126-49a6-8aa3-e83ccabbc651/flight+graphics+%28600+x+600+px%29%2813%29.png Pretty In Pink JULY - Pretty in Pink It is the season of pink wine and these are some standouts! Blauer Zweigelt from Austria, Pinot Noir from California, White and Red grapes from Italy and a Cab Franc from France. You will be sure to find a favorite here. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/857ecbd6-5c3c-42f9-9310-79d599168536/Brunn+Rose%281%29.jpg Pretty In Pink JULY - Brunn Rose Grapes 100% Blauer Zweigelt Place Niederösterreich - Austria Process Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. The old estate vines produce low yield with very high quality grapes. The character of the wine is defined by the soil of the vineyard and the climate of the region. An optimal climate leads to wines of elegance while preserving the unique flavors of the grapes. Family Just north of the Danube, in Kamptal, resides the small family owned and run winery producing Brunn. The winery owns the oldest traditional basket press in this part of Europe, dating back to 1564 A.D and originally used by the Benedictine Abby of Gottweig near Krems. Karl and Godfried Steinschaden’s family has lived and farmed the land in Engabrunn for 6 generations. The family is dedicated to traditional practices and the farming is being converted to organic. More Info Bottle: $21 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7d8edbfc-2590-4383-b751-c92c74655b5f/Ercole+Rose%281%29.jpg Pretty In Pink JULY - Ercole Rosato Grapes Barbera - Dolcetto Place Piedmont - Italy Process Hand Harvested and Fermented Naturally in Stainless Steel. Family With a singular concentration on the Piedmont region of Italy, The Piedmont Guy has championed a select group of passionate winemaking families for nearly a decade. Ercole is our line of everyday wines upholding our commitment to honoring the work of the unsung heroes of Italy—the grape growers themselves. Ercole, whose English translation is Hercules, is only made possible by a generations-old cooperative of local growers in the Monferrato area. Every fall, these men and women cultivate pristine and sustainably farmed fruit, allowing us to make authentic wines that are transmitters of time and place. Small, independent cooperative wineries like this are not only the lifeblood of thousands of small growers across Italy but also repositories safeguarding the native grape varieties and winemaking traditions of their respective regions. The cooperative behind Ercole works predominantly with old vines ranging from 30 to 50 years old. All participating growers adhere to the European Union rule for sustainable farming known as lotta integrata, or lutte raisonnée, though many are now certified organic. None of these growers use systemic treatments or chemicals, employing only minimal copper and sulfur. Both vinification and bottling are certified vegan. The place, Monferrato, ranks among the most historic grape-growing areas of Piedmont and is the confirmed birthplace of the Barbera grape. For these reasons, we work primarily with Monferrato’s indigenous grape varieties. The fruit from this increasingly popular area gives us Ercole, a family of wines offering remarkable value. Enjoy these easy-drinking, value-driven bottlings unconditionally. Salute! More Info Bottle: $20 | Glass: $8 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c5ac69d6-06ae-4226-aed7-0be2bb4e1b3f/IMG_8225.jpg Pretty In Pink JULY - Maison Noir ‘New Noir’ Grapes 50% Gewurztraminer, 28% Pinot Gris, 12% Riesling, 5% Muscat, and 5% Pinot Blanc Place Willamette Valley - Oregon Process A skin contact “Northwest Edelzwicker” of sorts, a diabolical blend of 50% Gewurztraminer, 28% Pinot Gris, 12% Riesling, 5% Muscat, and 5% Pinot Blanc: Stone fruit potpourri, racy acidity with a sprinkle of molten salt! With Pinot Gris with extended skin contact, the 2022 vintage has a dark pink hue akin to an Italian Rosato. Family Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Maison Noir apparel is inspired by WINE LIFESTYLE/STREET CULTURE of the punk and hip-hop scenes while reminiscent of independent skateboard company apparel of the 1990s More Info Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/81b96172-bbe5-4539-afb0-424781ef9dd4/IMG_8224.jpg Pretty In Pink JULY - Forlorn Hope ‘Queen of Sierra’ Co-Ferment Grapes Albariño - Tempranillo - Barbera -Vermentino - Chenin blanc - Pineau d’Aunis -Trousseau - Chardonnay - Zinfandel - Verdelho. Place Calaveras County - Sierra Foothills - California Process What’s the big idea with a co-ferment? At RHV, we love the aromatic exuberance we find in our white varieties, and the reds can bring a bounty of bright fruit flavors to the wines they produce. So why not put those things together?? You end up with the best of both worlds – the co-ferment stands in the ground between red, white, and rosé. It’s eminently chillable because it has lighter tannins than a regular red, it’s got more flavor and aroma than a rosé by virtue of its longer skin contact, and it has all the savory tang of the limestone soils and cold nights here at RHV. So how did we do it? We picked reds, we picked whites, and we put them in the fermenter together to get the party started. As it happened, varieties from similar historical regions paired up for picking time: Albariño and Tempranillo hit it together, as did Barbera and Vermentino, Chenin blanc and Pineau d’Aunis, Trousseau and Chardonnay, and (let’s hear it for 1880s California!) Zinfandel and Verdelho. Family At Forlorn Hope Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the little guy because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles are our headlong rush into the breach. Rare creatures from the limestone slopes of Rorick Heritage Vineyard, these wines are our brave advance party, our pride and joy – our Forlorn Hope. More Info Bottle: $33| Glass: $14 https://www.fermentedatl.com/curated-six-packs daily 0.75 2025-01-02 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1588465336921-2IKKX919CBR10FDJCDM3/wine%2Bclub%2Bbags.jpg Curated 6 Packs https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734390389624-4K5NSP907S8HTHPYLI8Q/IMG_9411.jpg Curated 6 Packs - Holly Jolly $264 Regular $250 Holiday Special $235 Wine Club Special https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734390389756-OCC7I6CTICL9ZI13Z3EW/IMG_9412.jpg Curated 6 Packs - Collectors Dream $856 Regular $800 Christmas Special $750 Wine Club Special https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734390391353-XPBI2S2106EWQ7ZE9OU0/IMG_9413.jpg Curated 6 Packs - Iconic Reds $384 Regular Price $360 Christmas Special $340 Wine Club Special https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734465330386-NRWOUD0LH4Q1MK7LLEUY/IMG_9415.jpg Curated 6 Packs - Explore Oregon https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734465341392-M8O8BF27JBU5N54YJA5A/IMG_9416.jpg Curated 6 Packs - Barolo & Barbaresco https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1734465354204-HFACFDG09IBWZF5VGO6X/IMG_9417.jpg Curated 6 Packs - Explore Italy https://www.fermentedatl.com/french-connection daily 0.75 2025-06-20 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c2ee5a27-7dcd-45bc-8513-a19fe5a489a3/flight+graphics.png French Connection - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/55eda5fa-11c9-463a-94ae-dc8d29ef7b19/tempImageaTR3er.jpg French Connection - Thevenet & Fils ‘Les Clos’ Grapes: 100% Pinot Noir Place: Burgundy, France Process: The pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude took responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere 3 hectares, Jean-Claude was in the process of building the domaine to its current size of 30 hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thévenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district. Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level these last 30 years - producing wines of honesty and purity and fine value. Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene. The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate. Bottle: $33 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/4b2b3920-42ba-4428-a4d3-c4ee08ddca07/IMG_0102.jpg French Connection - La Manarine Grapes: Grenache, Syrah Place: Rhone Valley, France Process: Domaine La Manarine practices organic viticulture. Work in the cellar is minimal with little intervention. Fermentations are left to start with indigenous yeasts, with no fining and only a light filtration is utilized if needed. Family: Domaine la Manarine was created by Gilles Gasq in April 2001. The winery and majority of his vineyards are located within the commune of Travaillan, on a splendid plateau northeast of Orange in the southern Rhone. Gilles is a talented vigneron who has honed his skills working as an assistant to Paul Jeune, the proprietor of Domaine Monpertuis in Chateauneuf-du-Pape. Expanding his holdings each year, Domaine La Manarine now encompasses 33 hectares of vineyards situated largely on what is known as the “Le Plan de Dieu”. For generations, this specific terroir has been recognized as unique. Recent research has identified the particular character of the underlying soil: a deep layer consisting of more than 60% hard limestone “galets” (large smooth pebbles). The climate is typically Mediterranean: relatively hot and dry with an average rainfall of between 600 and 800 mm per year. The rains usually come in the form of thunderstorms in late August which provide the vines with the water necessary to finish the maturation process (which tends to shut down under stressful drought conditions). Grenache Noir is the main grape variety of the region. It performs particularly well on this type of soil and gives wines more elegance and aroma than is otherwise common. Gilles also has one hectare of Syrah vines which are used to supplement the Grenache in the “Les Terres Saintes” enabling it to bear the appellation: Cotes du Rhone Villages – Le Plan de Dieu. Bottle: $25 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/26da78e4-96a8-4f63-aaf5-1df862994dd9/IMG_6459.jpg French Connection - Combel La Serre ‘Le Pur Fruit du Causse’ Grapes: 100% Auxerrois (Malbec) Place: Cahors - France Process: The fruit for the entry-level Pur comes from seven different Combel sites totalling 8.5 hectares around their home village of Cournou, which lies on the Causse Calcaire, a limestone plateau in Cahors at 320-350 meters in elevation. Planted on clay-limestone soils, the vines are certified-organic (in conversion to biodynamic farming), average 30 years old and are kept to a modest 40 hl/ha yield. The bunches are hand-harvested and mainly destemmed but with up to 20% directly pressed as whole clusters; the juice ferments at cool temperatures with indigenous yeasts in cement and steel tanks with around two week of maceration. The wine is aged on its lees in cement through the winter and bottled unfiltered in the spring. Sulfur throughout vinification and aging is minimal. Family: Julien Ilbert is a young, charismatic vigneron with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local cave coopérative. In 1998, a chance meeting with Mathieu Cosse at a rugby match quickly led to a seven year relationship, with Julien being Mathieu's main source for high quality Auxerrois (aka Malbec, aka Côt). After an amicable split in 2005, Julien was back on track to producing his own wines: Château Combel-la-Serre was born. 25 hectares of Auxerrois are planted on a diverse amount of terroirs, all within 5 kilometers of the cellar. Though a Cahors wine only needs to be 70% Auxerrois to get the appellation, Julien believes it is the only grape suitable for what he's trying to accomplish. The estate is certified organic as of the 2015 vintage, but chemicals have not touched the vineyards for quite some time. Everything was conventionally farmed from the advent of such technology, but the death of Julien's grandfather from Parkinsons deeply affected the family's agricultural philosophy. Convinced that the chemicals he'd openly exposed himself day in and day out were at the root of his illness (on top of the vines, an additional 40 hectares of cereals were worked by the family at the time), the Ilbert stopped using these products on their land. Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3ec27397-5db9-4afe-aed2-ce626ea8b637/20250221_143840.jpg French Connection - Chateau du Petit Thouars Les Georges Grapes 100% Cabernet Franc Place Chinon - Loire Valley - France Process “Les Georges” is produced entirely from the free-run juice of the younger vines of Cabernet Franc, and is vinified and aged in steel tank. This cuvée comes primarily from “Les Plantes,” the thirteen hectares of Cabernet Franc immediately behind (to the west of) “Le Clos” which Sébastien’s father planted between 1978 and 1988. Family The Chateau du Petit Thouars has an extraordinarily long and rich history. Built in the early 1500s as a sort of “low-key hunting lodge” (an amusing notion, given the house’s immensity and grandeur) for a wealthy family from the town of Thouars (hence the name “Petit Thouars”), the 150-hectare estate is run today by Sebastién du Petit Thouars, the twelfth generation to dwell here since his ancestor George purchased the property in 1636. George was a diplomat for the famous Cardinal Richelieu, and the generations who followed him managed to survive several centuries of remarkably turbulent French history; one of Sebastién’s forebears even fled the French Revolution and fought in the American Revolution. Sébastien named this cuvée in honor of his ancestors, nearly all of whom are named George (in fact, his real first name is George, too). The friendliest of the estate’s three red-wine offerings, Bottle: $29 | Glass: $13 https://www.fermentedatl.com/hamilton-wine-dinner daily 0.75 2025-02-23 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1587234578406-8A2IYG3Y6E522HZUV8MH/banner%2Bfor%2Bonline%2Bcatalogue.jpg Hamilton Wine Dinner https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1740291459082-8DMU85CAFQIN4BI0EDG1/IMG_0049+%281%29.jpg Hamilton Wine Dinner - Ameztoi Unicus $47 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1740291469417-RG0PPNUH3XGZAWM7K2DP/IMG_0050+%281%29.jpg Hamilton Wine Dinner - Luigi Ferrando $33 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1740291510150-7OD5X8VLZ3ZZP80JP803/IMG_0051+%282%29.jpg Hamilton Wine Dinner - Division Chardonnay $35 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1740291519236-ECUC9Z5R6Y4C46U1PZG9/IMG_0052+%281%29.jpg Hamilton Wine Dinner - Occhipinti SP68 $41 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/1740291530741-8DMPD7BVODRUJ675XE33/IMG_0053+%281%29.jpg Hamilton Wine Dinner - Montesco Piefranc $29 https://www.fermentedatl.com/everyone-loves-pinot-noir-old daily 0.75 2025-10-04 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cd7d6143-c9cb-443e-af33-68174539ed4f/flight+graphics%2818%29.png Everyone Loves Pinot Noir (Old) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5f7e5f9a-e707-47b8-958a-91a7ae67307c/tempImagedmOxTx.jpg Everyone Loves Pinot Noir (Old) - Thevenet & Fils ‘Les Clos’ Grapes Pinot Noir Place Burgundy, France The pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family: Jean-Claude took responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere 3 hectares, Jean-Claude was in the process of building the domaine to its current size of 30 hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thévenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district. Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level these last 30 years - producing wines of honesty and purity and fine value. Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene. The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate. Bottle: $33 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/875d2fad-8632-4f1f-86e8-1c34f22264c9/IMG_0339.jpg Everyone Loves Pinot Noir (Old) - Sanctum Lisica Grapes Pinot Noir Place Lipoglav, Lower Styria, Slovenia Process No irrigation. No herbicide. Environmentally friendly and sustainable viticulture, with respect for the land. Embracing the minimal intervention approach in the cellar, hand-harvested grapes were de-stemmed and spontaneously fermented in open top fermenters. 19-24 day maceration. After 12 months of aging in used French oak the wine was blended in stainless steel tanks and bottled unfiltered. Family In the mid-12th century French Carthusian monks settled in this northeast region of Slovenia and planted it with Pinot Noir and Chardonnay vines. The Podkubovšek family, starting with Vlado and his son, Marko, has always cherished and been proud of this local heritage, hence the fact that all of their wines are made in a traditional style, where the vines and the microclimate speak for themselves. All of the grapes are strictly hand-picked on steep marl-rich slopes of up to 45°, and vinified with minimal intervention in the winemaking process. Bottle: $31 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8570d92c-6fff-4e55-80b7-ea5d583da1c6/Division+Un+Pinot+Noir.jpg Everyone Loves Pinot Noir (Old) - Division ‘UN’ Grapes Pinot Noir Place Willamette Valley, Oregon Process This is farmed with 100% herbicide-free pesticides. The juice is naturally fermented with a variety of techniques including whole cluster pressed and semi-carbonic maceration. Aged in French and Austrian Oak (15% new) for 9 months before being racked to concrete tanks for 1 month. Family Division Wine Company is part of the new guard of wine making with low-intervention wines from organic, terroir-driven vineyard sites in Oregon and Washington State. Kate and Tom moved to France to work in the Loire Valley, Beaujolais, and Burgundy. Inspired by these wines, they moved to Oregon in 2010 to start Division to produce wines with modest alcohol, bright acidity, less extraction, and minimal manipulation. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8bbd695b-b01f-4cab-9b7b-15b43ee63a2b/IMG_1779.jpg Everyone Loves Pinot Noir (Old) - Violet Hill Grapes Pinot Noir Place Santa Barbara County, California Process Primary fermentation with some stem inclusion in small vats is followed by malolactic conversion and 12 months of aging in French Oak, 25% of which is new barrels. Family Violet Hill's mission is to bring terroir-driven and complex wines at everyday prices with a focus on cool-climate varietals (like Pinot Noir) from single-appellation sourcing on the West Coast. An outstanding opportunity to source grapes from the Rogue Valley in Southern Oregon led to their newest project, Violet Hill. Unfortunately, the strict AVA regulations in Willamette Valley meant they could not use this as a blending component for the Averaen blend, but the fruit was too good to pass up. A similar opportunity arose in Santa Barbara County just months later - the wine was outside the Sonoma County AVA specs for Valravn and a bit too pricey for Pavette. Hence, a new project - Violet Hill. Bottle: $35 | Glass: $15 MORE INFO https://www.fermentedatl.com/rustico-italiano-old daily 0.75 2026-03-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/be82264f-7dd5-41a1-b14b-446779d1ae01/flight+graphics.png Rustico Italiano (OLD) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2add25df-3074-4035-a271-f302d4f3b0a3/IMG_1452.jpg Rustico Italiano (OLD) - Podericellario ‘Duzat‘ Grapes: 100% Dolcetto Place: Piedmont, Italy Process: The grapes are hand-picked in small red baskets. They reproduce the ancient foot-pressing system: only half the grapes are pressed, while the rest are simply separated from the stems, leaving the berries intact. This allows allows for the fragrance of the ancient flavors, with less aggressive tannins. This wine is obtained from spontaneous fermentation using only indigenous yeasts, unclarified and unfiltered, and aged in cement. Family: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). MORE INFO Bottle: $27 | Glass: $12 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7ba9f69e-18b7-445f-8e68-f8e0b3990824/20251008_170703.jpg Rustico Italiano (OLD) - De Fermo ‘Concrete‘ Vino Rosso Grapes: 100% Montepulciano Place: Abruzzo, Italy Process: Natural winemaking techniques with VERY minimal intervention. Their fruit is spontaneously fermented, and sulfur dioxide usage is kept to a minimum. Various aging vessels are used — Stockinger botti, Garbelotto tonneaux, and concrete — all in order to provide textural harmony in the wine. Afterwards, their wine is bottled gently without filteration. Family: A wine obsessive since childhood, Stefano Papetti Ceroni met his future wife Eloisa de Fermo at law school in Bologna. They bonded over a shared passion for wine, but it wasn’t until almost a decade after they fell in love that Eloisa took Stefano to her family’s farm in Abruzzo’s Pescara hills—a farm that had been in her family for 250 years but to which she had never paid much mind up to that point in her life. Stunned by the property’s rich history—church documents show the existence of viticulture there as early as the 9th century—Stefano felt drawn to the land, spending many weekends there absorbing knowledge from the team who ran the farm and its vineyards. A seed began to germinate in Stefano’s and Eloisa’s minds, and, feeling the siren song of this remarkable Apennine terroir, they dedicated themselves to transforming De Fermo into a bona fide winery, bottling their first vintage in 2010. The couple immediately set out to return to pre-chemical methods in De Fermo’s vineyards, adopting biodynamics in 2008 and becoming certified a few years later. The farm itself encompasses nearly 200 hectares, with 17 hectares of grapevines, 20 hectares of olive trees, and large swaths dedicated to vegetables, legumes, herbs, and grazing land for cows; Stefano and Eloisa understand that this biodiversity is a key ingredient in the quality of their wines and work always to nurture it. MORE INFO Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f2f7050b-c968-4632-a980-2dccc7224c43/IMG_1456.jpg Rustico Italiano (OLD) - Elisabetta Foradori Grapes: 100% Teraldego Place: Trentino-Alto Adige, Italy Process: The fruit is fermented spontaneously with indigenous yeasts. Aging takes place in cement tanks and used foudres of 20 to 40 hectoliters for about a year. S02 is usually added only at bottling, between 40-50mg/l. In warm vintages with low PH, it may be added after malolactic fermentation. Family: Elisabetta’s journey in her “wine life” starts with the early death of her father unexpectedly hurtling her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. Despite her star rising as "the queen of Teroldego" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”. Even with a proven track record, starting from scratch does not always guarantee success. Decisions like progressively replanting the majority of the land from pergola to guyot, radically changing vinifications, producing single vineyard expressions of Teroldego (in amphora no less!); there was no way to know if this would resonate with established or new customers. Still, Elisabetta stayed true to her instincts and, as we now know, kept her proverbial throne. Elisabetta is still very much a daily presence and "the face" for most of the winery's fans. But if you've been following the estate over the last decade it's likely you've met and interacted with her three children Emilio, Theo and Myrtha. All three are lovely and very much evolving the winery into its next phase of existence. MORE INFO Bottle: $43 | Glass: $19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/76eee3d9-832c-43dd-9eda-38926f575253/Montemelino+Malpasso.jpg Rustico Italiano (OLD) - Montemelino ‘Malpasso‘ Vino Rosso Grapes: 100% Sangiovese Place: Umbria, Italy Process: Wild yeast fermentation. Aged in cement tanks for a year before bottling. Minimal added sulfur and no filtering or fining Family: Overlooking Lake Trasimeno, on the northern cusp of Umbria, lies the Cantarelli family farm of Montemelino. In 1961 Margret Etten Cantarelli made her first vintage of wine, inspired by her passion for the land and a drive to create a fully-functioning, independent farm and winery. Living in Umbria as a German ex-pat for much of her adult life, she'd found her heart in Umbria and a desire to be connected to its land...thus was borne, Montemelino. Margret, with her husband Guido by her side, worked the land and made the wines for over 50 years, having only recently passed the torch to her daughter Sabina to carry the farm into the next generation. Today the farm has 8 hectares of vineyards, all worked organically, as they have been since Margret began. They grow the native grapes of the tiny Colli del Trasimeno DOC, which include Grechetto, Malvasia and Trebbiano for the white wines and Sangiovese, Ciliegiolo and Gamay del Trasimeno (aka Grenache) for the red wines. Also on the property are sprawling olive groves holding a combination of the traditional central Italian/Tuscan cultivars (Frantoio, Moraiolo, Leccino), as well as the local Dolce Agogia, native to this tiny regional sub-zone. MORE INFO Bottle: $31 | Glass: $14 https://www.fermentedatl.com/pretty-in-pink-feb daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6a7e4ff0-d4c8-4493-b819-eacc1ed738dd/Pretty+in+Pink+Mar+2026.png Pretty In Pink - Bouquet of Rosés Are you dreaming of spring flowers too? Prepare for a new season with some rosés perfect for both cool and warm weather days! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ecdd2d5b-5c0d-494a-92f1-7844b0e07f95/Domaine+de+Fenouillet+Ventoux+Rose.jpg Pretty In Pink - Domaine de Fenouillet ‘Ventoux‘ Grapes 50% Cinsault, 40% Grenache, 10% Syrah Place Rhone Valley, France Process This rosé is vinified partially by direct press and partially by “saignée”, the juice is naturally clarified after a cold “débourbage” of 24 hours, the wine ferments at temperature that never exceeds 16 degrees Celsius and then it is aged on the fine lees for four to six months before bottling. (Saignée = removal of a portion of juice from a batch of crushed red wine grapes. That portion ferments on its own without skin contact, resulting in Rose) (Débourbage = settling and removal of solid particles from freshly pressed grapes before fermentation starts) Family The Soard brothers, Patrick and Vincent, trace their lineage as vignerons back to their great-grandfather, Casimir Soard, whose wines were winning medals as early as 1902. Their grandfather, Louis Soard, specialized in the production of the celebrated Muscat de Beaumes de Venise during the 1950s and his son, Yvon, father to Patrick and Vincent, continued to work and expand the vineyards in Beaumes de Venise and the surrounding communes, although he rendered his grapes to the local cooperative rather than vinifying and commercializing the wines of the domaine. In 1988, Patrick and Vincent, with the encouragement of their mother, Nicole, decided to renew the fame of the estate and constructed the chai and cellars necessary to vinify and bottle the full range of appellations available. The vineyards of the domaine are scattered over seven different communes, including Beaumes de Venise and the surrounding villages. The appellations include Vin de Pays de Vaucluse, Ventoux (vineyards in the communes of Saint Hippolyte, Piniere, Aubignan and Barroux), Muscat de Beaumes de Venise and Beaumes de Venise (vineyards in Beaumes de Venise, La Roque Alric and Suzette). The Soard family has always farmed with great concern for the environment and now all of the wines produced at the domaine are certified "organic". More Info Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c0c50ad8-9759-4efe-99f4-bd3e0213ef54/Day+Wines+Lemonade.png Pretty In Pink - Day Wines ‘Lemonade‘ Grapes 100% Pinot Noir Place Willamette Valley, Oregon Process Grapes were gently pressed whole cluster, and juice was cold settled to remove heavy lees. It was racked the next day to stainless where it was compiled and began native fermentation. Each lot was racked 4 or 5 times and blended through racking. After primary fermentation is completed and the malolactic fermentation reached a level of 1.21 g/L of malic acid remaining, the wine was cold stabilized, and the sulfured, filtered, and bottled. Family Founded by winemaker and owner Brianne Day in the 2012 vintage, Day Wines is a producer of boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices. To create distinct expressions of our corner of the world, we focus on fruit harvested from the esteemed Willamette Valley to exotic varietals found in Southern Oregon’s Applegate Valley AVA. More Info Bottle: $29 | Glass: $13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e3b16360-cff9-4856-b1a6-74acb7371c03/Sfera+Rosato+Cossentino.jpg Pretty In Pink - Cossentino Sfera Rosato Grapes 80% Nero d’Avola, 15% Perricone, 5% Catarratto Place Sicily, Italy Process Organic farming practices. Direct press and spontaneous co-fermentation of all the grapes in stainless steel. Aging for 10 months in stainless steel tanks. No clarification before bottling in order to retain the wine’s natural color. Family In the 1960s, Gaspare Di Trapani, who inspired their “Gadì” - sparkling wine made from Catarratto - grew grapes in the family estate in the Alcamo DOC area, precisely in Partinico, in the province of Palermo. Later, in the 1980s, the company project with Antonino Cossentino was born. With his eyes always looking forward, he dedicated his life to improve the family estate, full of vineyards, peach and cherry orchards at that time. The choice to convert the land to the production of wine grapes was spontaneous. Even before the Cossentino brand was born, Antonino’s thoughts turned to the agricultural part, to make the right choices for the land and the environment. In fact, thanks to his foresight, since the mid-1990s the Cossentino family has been able to qualify for the certification of organic viticulture. They were among the first in Sicily to make this sustainable choice. More Info Bottle: $33| Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/99ec79af-4bd6-4920-8bdf-53c672130d35/IMG_1973.jpg Pretty In Pink - Forlorn Hope ‘Queen of the Sierra‘ Grapes Albarino, Tempranillo, Barbera, Vermentino, Chenin Blanc, Pineau d’Aunis, Trousseau, Chardonnay, Zinfandel, and Verdelho Place Sierra Foothills, California Process Red and white grapes harvested and fermented together. Pressed and then either put down into 227L barriques or blended in stainless steel (no new oak). Unfined and unfiltered. Only minimal SO2 is added to the wine. 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. More Info Bottle: $33 | Glass: $14 https://www.fermentedatl.com/code-orange-old daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/74d996a7-fbbc-4578-aee5-ababb02b2d95/flight+graphics+%284%29.png Code Orange (OLD) https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/16a76da7-a6ad-40c8-8ace-f056eabcbdf9/IMG_1762.jpg Code Orange (OLD) - Union Sacre Pinot Gris Grapes 100% Pinot Gris Place Monterey, California Process 100% Destemmed. Skin contact for 20 hours and aged on the lees for 6 months in stainless steel. Bottled without fining or filtering. Family These wines are made for the tables of friends, by two friends, from different continents, Xavier and Philip, who arrived at the Central Coast from opposite ends of the Earth. Xavier is a WSET certified, oenology degree holder from France, Philip is a self-taught designer from Michigan who kind of misses living in a van. Between the two of them, Xavier and Philip have 35+ years experience working in Central Coast wineries. Xavier has made wine with some of the Central Coasts most luminous wineries. Philip cut his teeth at Proof Wine Collective. Bottle: $29 | Glass: $13 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/765d1f6b-dba0-46c0-abda-7aebfefed405/IMG_2251.jpg Code Orange (OLD) - Pino Roman Orange Grapes 50% Muscat of Alexandria, 50% Torontel Place Itata Valley, Chile Process The grapes were harvested by hand and destemmed, then placed in very old Chilean amphora to ferment without temperature control. After fermentation, the wine rested for 10 months on its skins in in the same vessel before bottling without fining, filtering and with only a small amount of added SO2. Family Ignacio Pino Román (Nacho, to those who know him) started making wine in 2018, after working harvests in Alentejo, Napa, and elsewhere. He returned to his home in Chile with the goal of highlighting the ancient viticultural traditions of the Itata valley. His project focuses on the area of Coelemu, about 20 kilometers from the Pacific ocean, where he works with four small growers. Nacho believes that wine is born in the vineyard, and his approach to working with his winegrowers is collaborative in spirit. The vineyards and winegrowers that he buys grapes from are all old, carefully farmed, and never treated with intensive chemical treatments. In the cellar, Nacho works with neutral wood, stainless steel, and clay vessels. No additives are used during fermentation, and the only sulfur additions are small and at bottling. His goal is to provide as clear a representation of the Itata valley and its ancient vines as possible. Bottle: $29 | Glass: $13 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/246d2317-2de7-4781-9ab1-ded2feccc89d/IMG_2250.jpg Code Orange (OLD) - Sfera ‘Macerato’ Grapes 100% Catarratto Place Sicily, Italy Process 12 - 14 days of skin contact maceration in stainless steel tanks. Malolactic fermentation in a combination of stainless steel and cement. Only NATIVE yeasts are used. The wine is bottle without clarification or filtering in order to retain the full flavor of the grape. Minimal sulfer added. Family Sfera collaborates with growers who respect their land and aim to preserve their terroir's true identity through minimal but precise winemaking. Many are certified organic, and some follow biodynamic practices in the vineyard. What makes Sfera truly special is that every wine comes from a different producer. The winemakers change, the regions shift, and the expression of Italy evolves with each release. This bottle comes from the Cossentino winery. In the 1960s, Gaspare Di Trapani, who inspired Cossentino’s Gadì - sparkling wine of Catarratto - grew grapes in the family estate in the Alcamo DOC area, precisely in Partinico, in the province of Palermo. Later, in the 1980s, the company project with Gaspare’s son - Antonino Cossentino - was born. With his eyes always looking forward, Antonino dedicated his life to improve the family estate, full of vineyards, peach and cherry orchards at that time. The choice to convert the land to the production of wine grapes was natural, spontaneous. Like the choice to plant French vine varieties, popular at that time, such as Merlot, Syrah and Chardonnay, alongside Catarratto, the native vine that has always had a special place in their estate. Bottle: $29 | Glass: $13 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8e885c2f-5c45-4fda-a8dc-dfea20974d40/IMG_1764.jpg Code Orange (OLD) - Pierre-Henri Gadais ‘Zeste‘ Grapes 100% Melon de Bourgongne Place Loire Valley, France Process The whole grape clusters were placed in concrete tanks and macerated for 12 days. Fermentation begins spontaneously using only the naturally occurring indigenous yeasts. On the 13th day, the whole clusters were pressed, and the juice transferred to used 600L French oak barrels to complete alcoholic and malolactic fermentation. Aged for 8 months in French oak. Bottled without fining or filteration. Family .Descended from the Bourgeois family (Domaine Henri Bourgeois) in Sancerre on his mother’s side and the fifth generation of the Gadais family (Gadais Père et Fils) to produce wine from the rolling hills surrounding Saint-Fiacre-sur-Maine, Pierre-Henri was perhaps destined to be a vigneron. In the Muscadet region the Gadais family has long been synonymous with high quality production, with legendary importers Frank Schoonmaker, Robert Chadderdon, and now Peter Weygandt bringing the wines of Gadais family to the United States. Growing up in the vines and cellar of his father and grandfather, Pierre-Henri received quite the education from a very early age. It would have been easy to return to the family Domaine after earning his Viticulture & Enology degree in Burgundy, but Pierre-Henri chose a different path. To gain a better understanding of the international wine trade, he studied Wine Business in Bordeaux for 2 years, followed by a year in California working in wine distribution. After the completion of his studies, Pierre-Henri worked for several years as an apprentice winemaker in Australia, Switzerland, Burgundy, Pomerol, Sancerre, and back in Muscadet at Domaine de la Pépière. Finally in 2016 he returned to Saint-Fiacre-sur-Maine to work with his father Christophe at Gadais Père et Fils. However, simply coming into the family business was not enough for the talented young vigneron and soon Pierre-Henri was looking to start a project of his own. The perfect opportunity came in the form of Les Grands Presbytères, a nine-hectare Domaine started in the 1920’s by the Marzelleau family. In 2009 Nelly Marzelleau, the current generation, was looking to step back from the day to day running of Les Grands Presbytères and contracted with her neighbor, Christophe Gadais, to farm the vineyards and make the wines. From the 2009 to 2015 vintage, Christophe Gadais made the wines for the Marzelleau family under the Les Grands Presbytères label. In 2016, with the blessing of his father, Pierre-Henri purchased the vines and the cellar, rechristening it Domaine de la Combe. Immediately Pierre-Henri began the task of enhancing the unique terroir and reorganizing the Domaine towards the production of multiple quality-oriented cuvees. He later added some adjoining parcels, bringing the total to 15 hectares. Domaine de la Combe is unique in that all the Domaine’s vines are in a single block. The vines lie within the lieu dit of La Pétière, and rest on a gentle hillside known as the Butte de la Combe. There are 3 distinct terroirs in the Butte de la Combe: orthogneiss on the summit, gneiss on the southern slopes, and schist on the northern slopes. The Domaine has a good mix of young and old vines with the oldest being planted in the 1950’s and youngest as recent as 2016. The spraying of herbicides and pesticides was stopped in 2016 and the conversion to Organic viticulture began in 2017. Work in the vines is done according to the lunar cycle and, as of the 2021 vintage, all the Domaine’s holdings are certified Organic. Bottle: $35 | Glass: $15 More Info https://www.fermentedatl.com/hayride-reds-old daily 0.75 2026-01-07 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/872474f0-5259-4e7e-aa0a-d41f52db2877/flight+graphics+%28600+x+600+px%29+%282%29.png Hayride Reds Old - Beautifully Blended Amazing Blends from around the world! Some things are just better when they are blended. Come find your favorite bottle. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ccbbe410-d530-494d-9e8b-c57c4a3a9e2b/20250926_150637.jpg Hayride Reds Old - Angelo Negro ‘Angelin‘ Grapes 100% Nebbiolo Place Piedmont, Italy Process Grapes are hand-picked into large, 20kg boxes. Macerated and fermented in stainless steel tanks for 15 - 18 days. Aged in stainless steel for 12 months. Family Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971. The current winemaker, Angelo Negro, produces wines exclusively from the native grapes of the region, offering a remarkable range of Arneis and Nebbiolo, among other varietals. The family’s sandy, fossil-laden vineyards in the village of Monteu Roero coupled with their meticulous work in the vineyard and the cellar give rise to precise, soulful wines. Today, the estate observes organic practices while managing a staggering 70 hectares under vine. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/cdf4ad6f-6b8b-4697-b956-71d5725c1d2d/20251124_160538.jpg Hayride Reds Old - Limited Addition Cabernet Franc ‘Carbonic Maceration’ Grapes 100% Cabernet Franc Place Eola-Amity Hills, Willamette Valley, Oregon Process Traditional cold carbonic maceration methods. The whole cluster fruit was placed very gently inside of tanks layered with dry ice pellets and blanketed with CO2 snow. A few gallons of fermenting juice from a young fermentation was also added to the tank to continue the natural production of CO2. After 7 days of this, the fruit gets pressed and finishes fermenting in stainless steel to preserve the heightened aromatics associated with wines produced in this method. Family Austrailian-born Master of Wine Bree Stock spent several years traveling and working in some of the world’s most renowned winegrowing regions, including Australia, Austria, France, Spain, and Portugal. In 2014, she arrived in Oregon’s Willamette Valley and quickly recognized that the region was being underappreciated, underimagined, and underutilized for its potential in premium cool-climate wine production. In 2015, Bree Stock met enologist Chad Stock, the founder of Minimus wines. Chad shared the same philosophies about the region for growing more than just a couple of grape varieties and also had a commitment to natural fermentaion methods. Over the next few years, they worked to expand on Chad’s work at Johan and Jubilee Vineyards in the Van Duzer Corridor AVA and Eola-Amity Hills AVA. Their shared visions for diversity inspired growers who recognized the need for building greater resilience in their vineyards through increasing varietal diversity for a more sustainable and interesting wine industry. Bottle: $29 | Glass: $13 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3babe180-9843-4433-bacf-d922cf3c1136/20250926_172550.jpg Hayride Reds Old - Latta Wines ‘Kind Stranger‘ Grapes Cabernet Sauvignon, Malbec Place Seattle, Washington Process Washington Cabernet vines grown in basalt derived gravel on the long rise of Royal Slope give excellent depth, intense fruit and ample structure from this awesome site. Weinbau’s 30 year old Malbec vines pile on the concentration and spice notes. This stunner was fermented whole berry with indigenous yeasts, then macerated an average of 28 days between the lots. Basket pressed to barrel for 15 months, 15% new french oak barrels. Family Latta Wines was founded in 2011 by winemaker and owner Andrew Latta. Andrew came to wine through years of restaurant work, from bussing tables in his home state of Kentucky all the way to a Sommelier position in Thailand, directing one of the finest wine programs in the country. Those restaurant years still give tremendous context to the way our wines are made and presented. Leaving that world behind, Andrew dove head first into production in Walla Walla almost 20 years ago. A ten year odyssey from harvest hand to Winemaker at a notable Washington Winery set the stage for the launch of Latta Wines Latta Wines puts uncommon varietals from the most unique vineyards in Washington State on center stage. Years of scouring the geologically diverse soils of Eastern Washington led to an initial release of two very special wines, then four and so on. The extremely small production, mostly Rhone offerings are put forward from sustainable vineyard sites after fermentation with native yeast and aging in mostly neutral french barrique and puncheon Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/824c232f-6054-4424-ab73-742c88a98c40/20251003_162059.jpg Hayride Reds Old - Alfredo Maestro ‘El Marciano‘ Grapes 100% Garnacha Tinto Place Sierra de Gredos, Spain Process The grapes were by hand and mostly destemmed, leaving about 30% whole cluster. The juice fermented with native yeasts in stainless steel tank, then rested outside th bodega in the same tanks over winter to stabilize. Bottling in the spring of 2021 without fining, filtering, or sulfur addition. Family Alfredo Maestro’s family came to Peñafiel from the Basque Country. Having grown up amongst the vines, Alfredo had a great interest in wine and started making his own in 1998. From the beginning he farmed organically, yet in the cellar he worked literally “by the book,” teaching himself enology from a textbook and using all the tricks to make a “correct” Ribera del Duero wine: cultured yeasts, acids, enzymes, tannins, color-enhancers, etc. In the early 2000’s Alfredo had a revelation: as an organic farmer, why should he use chemicals to adjust the finished wine? He wanted to work as naturally in the winery as he did in the vineyard, as he puts it "to better tell the story of the land." Alfredo began eliminating exogenous products, and by 2003 he was making wine without any additives whatsoever, including sulfur. Over the past several years, Alfredo has been seeking out old, neglected, high elevation parcels around Castilla y León, and more recently in nearby Sierra de Gredos Mountains west of Madrid. He has two small bodegas, one located in his native Peñafiel where his father helps in the bodega, the other in the Navalcarnero area southwest of Madrid Bottle: $43 | Glass: $19 MORE INFO https://www.fermentedatl.com/everyone-loves-pinot-noir daily 0.75 2025-10-04 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ecbf5688-69d8-4ebe-b224-14bb09c8f689/flight+graphics+%285%29.png Everyone Loves Pinot Noir - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/6067115f-81de-4b7c-9c79-1cd882aa4ad5/20251003_173131.jpg Everyone Loves Pinot Noir - Montsecano ‘Refugio‘ Grapes Pinot Noir Place Casablanca, Chile Process Winemaking Process: 100% of the grapes undergo destemming. Fermentation takes place in concrete barrels and/or concrete eggs. Fermentation occurs naturally at temperatures around 20°C. Native yeasts are used. Aging takes place for 20 months in ovoid barrels. Bottling is done at the winery. Family In 2004, Julio Donoso returned to his native Casablanca after 20 years. During that time, he had studied Economics in Paris and built a successful photographic career in Europe and the USA. While in France, he met Andre Ostertag, a talented winemaker from Alsace, and they made the decision to establish Montsecano on the slopes of the Chilean coast, specifically in the dry lands of Casablanca. This region was deemed perfect for growing pinot noir. Ostertag brought his expertise in winemaking and his extensive experience in Biodynamics, having been one of the pioneers of the movement in France along with Nicolas July, Dominique Laffont, and other talented winemakers. The granite soils, characterized by their stones, quartz, and red clay profiles, captivated André. He envisioned Montsecano as a natural wine, one that respects the identity of each individual parcel and showcases the unique terroir of Las Dichas. The inaugural vintage of Montsecano dates back to 2008, and since then, the winery has become a significant player in Chilean wine production. It has received outstanding recognition over the years and has successfully exported its wines to the USA, Europe, and Asia. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/83c215b9-d870-41a6-a844-9545e7fb8537/tempImagedmOxTx.jpg Everyone Loves Pinot Noir - Thevenet & Fils ‘Les Clos’ Grapes Pinot Noir Place Burgundy, France Process The pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”. Family ean-Claude took responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere 3 hectares, Jean-Claude was in the process of building the domaine to its current size of 30 hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thévenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district. Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level these last 30 years - producing wines of honesty and purity and fine value. Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene. The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate. Bottle: $33 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8570d92c-6fff-4e55-80b7-ea5d583da1c6/Division+Un+Pinot+Noir.jpg Everyone Loves Pinot Noir - Division ‘UN’ Grapes Pinot Noir Place Willamette Valley, Oregon Process This is farmed with 100% herbicide-free pesticides. The juice is naturally fermented with a variety of techniques including whole cluster pressed and semi-carbonic maceration. Aged in French and Austrian Oak (15% new) for 9 months before being racked to concrete tanks for 1 month. Family Division Wine Company is part of the new guard of wine making with low-intervention wines from organic, terroir-driven vineyard sites in Oregon and Washington State. Kate and Tom moved to France to work in the Loire Valley, Beaujolais, and Burgundy. Inspired by these wines, they moved to Oregon in 2010 to start Division to produce wines with modest alcohol, bright acidity, less extraction, and minimal manipulation. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/8bbd695b-b01f-4cab-9b7b-15b43ee63a2b/IMG_1779.jpg Everyone Loves Pinot Noir - Violet Hill Grapes Pinot Noir Place Santa Barbara County, California Process Primary fermentation with some stem inclusion in small vats is followed by malolactic conversion and 12 months of aging in French Oak, 25% of which is new barrels. Family Violet Hill's mission is to bring terroir-driven and complex wines at everyday prices with a focus on cool-climate varietals (like Pinot Noir) from single-appellation sourcing on the West Coast. An outstanding opportunity to source grapes from the Rogue Valley in Southern Oregon led to their newest project, Violet Hill. Unfortunately, the strict AVA regulations in Willamette Valley meant they could not use this as a blending component for the Averaen blend, but the fruit was too good to pass up. A similar opportunity arose in Santa Barbara County just months later - the wine was outside the Sonoma County AVA specs for Valravn and a bit too pricey for Pavette. Hence, a new project - Violet Hill. Bottle: $35 | Glass: $15 MORE INFO https://www.fermentedatl.com/hayride-reds daily 0.75 2026-02-24 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ca985990-0330-44ad-a177-f284fb2eef6c/flight+graphics+%28600+x+600+px%29+%282%29.png Hayride Reds - Beautifully Blended Amazing Blends from around the world! Some things are just better when they are blended. Come find your favorite bottle. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ccbbe410-d530-494d-9e8b-c57c4a3a9e2b/20250926_150637.jpg Hayride Reds - Angelo Negro ‘Angelin‘ Grapes 100% Nebbiolo Place Piedmont, Italy Process Grapes are hand-picked into large, 20kg boxes. Macerated and fermented in stainless steel tanks for 15 - 18 days. Aged in stainless steel for 12 months. Family Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971. The current winemaker, Angelo Negro, produces wines exclusively from the native grapes of the region, offering a remarkable range of Arneis and Nebbiolo, among other varietals. The family’s sandy, fossil-laden vineyards in the village of Monteu Roero coupled with their meticulous work in the vineyard and the cellar give rise to precise, soulful wines. Today, the estate observes organic practices while managing a staggering 70 hectares under vine. Bottle: $27 | Glass: $12 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/70f97e93-8e05-46b8-8391-82cdff9c53d8/1000008940.jpg Hayride Reds - Division Wine Making Co. ‘Beton’ Grapes 46% Cab Franc, 37% Côt(Malbec), 14% Gamay 2% Pinot Noir, 1% Syrah Place Willamette Valley, Oregon Process Organically grown grapes are picked and fermented as whole clusters with native yeasts. Aged for 5-6 months in a combination of concrete (Beton = concrete translated from French), and neutral oak. Family Division Wine Company is part of the new guard of wine making with low-intervention wines from organic, terroir-driven vineyard sites in Oregon and Washington State. Kate and Tom moved to France to work in the Loire Valley, Beaujolais, and Burgundy. Inspired by these wines, they moved to Oregon in 2010 to start Division to produce wines with modest alcohol, bright acidity, less extraction, and minimal manipulation. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3babe180-9843-4433-bacf-d922cf3c1136/20250926_172550.jpg Hayride Reds - Latta Wines ‘Kind Stranger‘ Grapes Cabernet Sauvignon, Malbec Place Seattle, Washington Process Washington Cabernet vines grown in basalt derived gravel on the long rise of Royal Slope give excellent depth, intense fruit and ample structure from this awesome site. Weinbau’s 30 year old Malbec vines pile on the concentration and spice notes. This stunner was fermented whole berry with indigenous yeasts, then macerated an average of 28 days between the lots. Basket pressed to barrel for 15 months, 15% new french oak barrels. Family Latta Wines was founded in 2011 by winemaker and owner Andrew Latta. Andrew came to wine through years of restaurant work, from bussing tables in his home state of Kentucky all the way to a Sommelier position in Thailand, directing one of the finest wine programs in the country. Those restaurant years still give tremendous context to the way our wines are made and presented. Leaving that world behind, Andrew dove head first into production in Walla Walla almost 20 years ago. A ten year odyssey from harvest hand to Winemaker at a notable Washington Winery set the stage for the launch of Latta Wines Latta Wines puts uncommon varietals from the most unique vineyards in Washington State on center stage. Years of scouring the geologically diverse soils of Eastern Washington led to an initial release of two very special wines, then four and so on. The extremely small production, mostly Rhone offerings are put forward from sustainable vineyard sites after fermentation with native yeast and aging in mostly neutral french barrique and puncheon Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/b1d24698-fcf8-48f0-a7c5-ee652047b54d/1000008937.jpg Hayride Reds - Viña Sastre Roble ‘Rafael Sastre’ Grapes 100% Tempranillo Place Ribera del Duero, Spain Process Following a manual harvest, the wine is fermented with native yeasts and undergoes a long maceration on the skins. The wines are cold stabilized naturally by moving the wine from the barrel room to separate tanks in a part of the winery whose temperature is naturally regulated by the outdoor winter temperatures. It’s then racked into one, two, and three-year-old French and American oak barrels and aged eight months before being bottled unfined and unfiltered. Family Vina Sastre is an iconic, family-run winery located in the heart of the Ribera del Duero, near Burgos in the town of La Horra, which is one of the most respected villages in the D.O. The village of La Horra is famous for making the powerful, distinctively structured reds from old vine tempranillo, grown near the Duero River. Jesús Sastre is the winemaker and vineyard manager whose intuitive philosophies and winemaking talents have been a driving force of the winery since 2002, following the passing of his brother Pedro. The Sastre family have been grape growers in La Horra at least since their great-grandfather’s days, giving Jesús an unparalleled knowledge of the vineyards in his region. Jesús’ grandfather, Severiano, was a founding member of the local Asunción cooperative, and his father, Rafael, started the Sastre winery in 1992 at the urging of sons Pedro and Jesus, making 1992 the first vintage of Viña Sastre. The family-owned vineyards are mostly in the villages of La Horra and Roa, with the average vine age being more than 60 years, all trained in the traditional goblet method. Only vineyards planted prior to 1960 are considered old by the family and are destined for the single-vineyard wines. Although he does not identify himself with any particular dogma, Jesús Sastre is committed to organic farming and biodynamic agriculture principles and he has never used chemical fertilizers or pesticides in his vineyards in his 30 years at the winery. Sastre works in a naturally privileged area for organic farming, with Ribera del Duero’s low temperatures in the winter and at night, and characteristic high altitudes (around 800m) providing large temperature variations between day and night. Pruning is done in accordance with moon cycles as it has always been done in his area. He also rarely uses copper in the vineyard because it is not good for earthworms. Bottle: $43 | Glass: $19 MORE INFO https://www.fermentedatl.com/vermouth-amaro daily 0.75 2026-01-28 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/9dac836b-f981-4f11-b895-c2ec2bcc8372/flight+graphics+%28600+x+600+px%29+%281%29.png Vermouth & Amaro - Glou-Glou Amaro: An Italian herbal liqueur made by steeping botanicals in alcohol, then sweetening and aging the mix. Great to sip after a meal! Vermouth: A wine that has been fortified with a neutral spirit and enhanced with botanicals. Commonly enjoyed before eating. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/bf1fe04d-9b1f-47bb-8de0-2c1a71db04be/Furlani+Dry+Vermouth.jpg Vermouth & Amaro - Furlani Vermouth Grapes: Muller-Thurgau, Nosiola, Verdelet, Lagarino Bianco Place: Trentino-Alto Adige, Italy Process: Base wine is made using native yeast fermentation in a combination of cement tanks and small, glass demijohns. This wine is fortified to about 16% - 17% with a neutral spirit to stabilize the wine and help extract aromatics from the botanicals. After the botanicals are gently steeped in the fortified wine, a small amount of sugar is added to balance the bitterness. No fining or filtering. No sulfites added before bottling. The botanicals are foraged locally in areas immediately surrounding the vineyard. They include sweet and bitter orange, chamomile, rhubarb, mint, and other various roots and spices. Family: Towering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth-generation winemaker. After studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines, yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today. Bottle: $39 | Glass: $17 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/993ad049-4e74-4097-9edb-2696c841000c/P+Quiles+Sweet+Vermouth.jpg Vermouth & Amaro - Primitivo Quiles ‘Vermouth Rojo‘ Grapes: Muscatel (Muscat) Place: Alicante, Valencia, Spain Process: Base wine is fermented until an ABV of 3%. ~150g/L of residual sugar left in the wine in order to balance the bitterness of the botanicals that are to be added. The wine is then fortified with a neutral spirit, bringing the ABV to ~15%. The vermouth is colored and further sweetened using Arrope (caramelized grape must), granting a deep reddish hue and a raisin/nutty component. The botanicals used for maceration after the wine ferments include wormwood, cloves, ginger, cardamom, fennel, and sage. Family: The Quiles family ties with wine date back to 1780 when it started in growing and winemaking in the lands of west the present province of Alicante. It was in the early twentieth century when Don Primitivo Quiles Verdú, degree in Enology, with various interest such as painting or photography, founded the current winery in Pinoso (Alicante), moving to the current location of Monóvar (Alicante) in 1926 to facilitate the transport of wine by rail to the port of the capital for subsequent export. In the 30s and after his studies in France, Don Primitivo Quiles joined. In those years the trade to north of the peninsula were extended and exports increased mainly to Europe and North America. In 1951 Don Primitivo Quiles Pérez joined the winery, renewing and adapting it to the new demands of the market, projecting it up to this days, since the beginning he turned to be the maximum promoter of Alicante wine, furthermore, he was working for the Spanish wine industry as Vice President of the National Federation of Domestic Wine Trade. Currently his children Primitivo and Francisco are directing the winery. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/645f53ba-2144-4f44-bf49-0b25ce815f9b/La+Miraja+Chinato.jpg Vermouth & Amaro - La Miraja ‘ La Ribòta’ Grapes: 100% Ruché Place: Monferrato, Piedmont, Italy Process: The base wine is made from estate grown fruit situated about 250 meters above sea level. The botanicals, herbs, and spices are macerated seperately from the base wine, instead being extracted into the neutral grain spirit that is later combined with the wine. The spirit is infused with a combination of orange peels, cinnamon, cardamom seeds, china (pronounced “kee-nah“), and some additional secret family botanicals. Once the Ruché wine is fortified with the infused spirit, the product is left to rest for 30 days before being racked into stainless steel to rest for an additional 3 months. Lastly, the fortified wine is bottled and rests for 3 more months minimum before it is released. Family: Nestled within the original castle of Castagnole Monferrato, La Miraja was constructed as an armory in the 11th century, only to be retrofitted as a cellar in the 1400s. In this armory-turned-cellar, Eugenio Gatti, a seventh-generation viticulturist, turns out Barbera, Grignolino, Freisa, and his fabled Ruché. His oldest Ruché plantings are located in the famed Majole vineyard, one of the first sites in Castagnole Monferrato where the grape was planted with the intention of producing single-varietal wines. Majole was replanted in the 1970s, and its Ruché vines rank among the oldest in the world. This has long been considered the top site of Castagnole Monferrato—the epicenter of Ruché production and the first of seven villages granted permission to produce single-varietal Ruché under the DOCG. La Miraja (pronounced “me-rye-uh”) is tiny by any measure, comprising less than 4 hectares under vine. It is here that Eugenio devotes his life’s work to producing roughly 2,500 transcendent cases of wine each year. Harnessing his years of working in wineries and distilleries across Italy, he imbues his wines with a haunting purity and a simple elegance. Bottle: $57 | Glass: $25 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/3a057527-0ae9-4ed7-9e28-950b7c6e02cb/Ercole+Amaro.jpg Vermouth & Amaro - Ercole Amaro Grapes: 100% Cortese Place: Monferrato, Piedmont, Italy Process: A base wine is made from local wine varietals. Each botanical used is soaked individually in its own water/alcohol tincture. Depending on the botanical, the tincture will have varying ABV levels due to certain plants and herbs needing higher alcohol concentrations for adequate extraction. Gentian, rhubarb, quinine, cardamom, and citrus peels are of the most prominent botanicals used in the Ercole. The maceration process for these lasts anywhere between 20-30 days. Once each botanical has soaked, the tinctures are then added to the base wine, and the mixture is held at a very cold temperature for 15 days. This stabilizes the wine and helps further integrate the botanicals into the final product. The amaro gets bottled with no further aging. Family: Ercole, whose English translation is Hercules, is only made possible by a generations-old cooperative of local growers in the Monferrato area. Every fall, these men and women cultivate pristine and sustainably farmed fruit, allowing us to make authentic wines that are transmitters of time and place. Small, independent cooperative wineries like this are not only the lifeblood of thousands of small growers across Italy but also repositories safeguarding the native grape varieties and winemaking traditions of their respective regions. The cooperative behind Ercole works predominantly with old vines ranging from 30 to 50 years old. All participating growers adhere to the European Union rule for sustainable farming known as lotta integrata, or lutte raisonnée, though many are now certified organic. None of these growers use systemic treatments or chemicals, employing only minimal copper and sulfur. Both vinification and bottling are certified vegan. Bottle: $31 | Glass: $14 MORE INFO https://www.fermentedatl.com/bad-ass-reds-mar-2026 daily 0.75 2026-03-05 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f0a84b97-13d2-4eea-8ed4-81eca68b4f71/Bad+Ass+Reds+March+2026.png Bad Ass Reds (MAR 2026) - Bad Ass Reds https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/370a7bdf-1b54-4db9-9944-1a9cbd5636d3/Martin+Woods+Cabernet+Franc.jpg Bad Ass Reds (MAR 2026) - Martin Woods Cabernet Franc Grapes 100% Cabernet Franc Place Walla Walla Valley, Oregon Process Harvest happens in 3 batches: September 30th, October 13th, and October 21st. The grapes are fermented in small, open-top containers for 30 days, with approximately 20% of the grapes being whole cluster. The wine is punched down daily starting from day 10 of the fermentation. The wine is then aged for 12 months in neutral oak barrels on the lees, and then another 6 months in stainless steel. The wine is bottled without fining. 500 cases produced. Family Growing up in Indiana, family gatherings around the dinner table were a nightly ritual, with simple wine playing an important (but unspoken) role for Evan’s parents, Bill and Margo Martin. Basketball was Evan’s focus until he left Indiana for college in Durango, Colorado, seeking adventure in the mountains. After finishing college in Seattle in 2004 Evan began frequenting a neighborhood wine shop (European Vine Selections) and for the first time started exploring with intention the world of wine. He was romanced by wine’s ability to transport him in both place and time, which fed his youthful sense of wanderlust. And so newly armed with an undergraduate degree in philosophy, Evan moved to Walla Walla, Washington, to work a wine harvest at Seven Hills winery, under veteran winemaker Casey McClellan. His arrival in Oregon was in 2009, after a cousin helped him secure a harvest internship at Belle Pente winery with proprietors Jill and Brian O’Donnell. Evan found his home. He returned to Belle Pente again and again for harvest, then assumed the role of assistant winemaker in 2012. As the sole winery employee, Evan studied the winemaking process from beginning to end, harvest to bottling. He gained a passion to explore other terroirs and, in 2014, enough confidence to start producing wine for himself, then he took a giant step forward in 2017 when he built his own winery on a wooded property in the coastal foothills near McMinnville. Evan continues to build the Martin Woods “Dream Team” and he looks to the future with tremendous excitement. He believes that Oregon has arrived at a moment of time when it can produce some of the finest, more compelling, most sought-after wines in the world. Bottle $63 | Glass $28 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d88df912-7a90-475e-9704-e4608c56eb8d/Unturned+Stone+Moonwater+Merlot.jpg Bad Ass Reds (MAR 2026) - Unturned Stone ‘Moonwater‘ Merlot Grapes 100% Merlot Place Bennett Valley, Sonoma, California Process Organically farmed and hand harvested grapes under a full moon (a signature detail of this cuvee). 100% destemmed before fermentation with indigenous yeasts. The grapes are gently pressed to avoid overextraction or bitterness. Aged in a combination of neutral French oak and concrete. Unfined and unfiltered with minimal sulfur (13ppm). Family Randy Czech came to wine production in 2002 after working as a professional brewer in his native Colorado. He spent four vintages learning lab and cellar work in Napa Valley and South Africa while studying viticulture at Napa Valley College. In 2005, he found a vineyard-focused job at Flowers Vineyard and Winery on the Sonoma Coast. Five vintages later (including one in New Zealand) Randy left Flowers, committed to practicing organic farming and determined to make classic, low-intervention wines without modern additives. He spent three years planting and training up a small vineyard near the town of Duncans Mills, and then went on to farming and harvest work at Failla Wines (2012-2015). In 2010, Randy and Erin started Unturned Stone after they were offered a ton of fruit from the beautiful Waterhorse Ridge in Fort Ross-Seaview. They released their first wines commercially in 2015 and have grown their production to include wines from both Sonoma and Mendocino Counties. Randy is also consulting viticulturist for Gary Farrell Winery, Pigasus Vineyard, and for several other vineyard owners in Sonoma County. Bottle: $41 | Glass: $18 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dc875281-58c6-4b2b-82b5-b76496a30b3b/Chateau+Le+Puy+%27Duc+des+Nauves%27.jpg Bad Ass Reds (MAR 2026) - Chateau Le Puy ‘Duc des Nauves‘ Grapes 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon Place Bordeaux, France Process Certified biodynamic farming with zero chemical usage. Spontaneous fermentation with maceration on the skins for 2-4 weeks in open concrete vats. Aging in small cement vats and bottled without filtration after 12 months. Family The Amoreau family has farmed atop the Asteries limestone plateau since 1610, always with a commitment to purity and tradition. Today, Château Le Puy is led by Jean-Pierre Amoreau, who, along with his son Pascal and daughter Valérie, carries forward a winemaking tradition. The Amoreaus have been practicing biodynamics since before it became fashionable. To that end, the estate is a true polyculture: just over half of its nearly 100 hectares are planted to vine, with the remainder preserved as wild meadows, woods, orchards, and bee pastures. They practice “agri-forestry,” planting pollinating shrubs between vine rows. The soil has never seen fertilizer or herbicide, and vineyard work is done by horse. In order to preserve subterranean mycorrhizal networks, they don’t plow, but rather just work the soil’s surface. In the cellar, this ethos continues. All wines ferment with native yeasts, without temperature control, in concrete vats using a submerged cap technique rarely found in Bordeaux. Extraction is gentle—more infusion than manipulation—and the wines are neither fined nor filtered. Maturation occurs in old oak foudres and barrels—the Amoreaus consider the taste of new oak a flaw. Sulfur use is either non-existent or minimal, an approach going back centuries. Bottle: $43 | Glass: $19 More Info https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/40ca3cb1-b222-40a9-bcd6-f55dd5e286c6/Roberto+Bonfanti+Alpha+Malbec.jpg Bad Ass Reds (MAR 2026) - Familia Bonfanti ‘Alpha‘ Malbec Grapes 100% Malbec Place Lujan de Cuyo, Mendoza, Argentina Process Sustainable farming practices. Grapes are hand harvested from 100+ year old vines. Fermented using native yeasts in small stainless-steel tanks. No stem inclusion. Aged for 24 months in a combination of new and neutral French oak barrels, and then an additional 12 months in the bottle itself. Very light filtering before the wine is bottled. Family Bodega Bonfanti is a third-generation family winery located in the Perdriel sub-region of Lujan de Cuyo in Mendoza, Argentina. The estate dates back to 1915 when the great-grandfather purchased the Malbec vineyard. In 2005 the family completed the construction of its gravity fed, micro winery located on the property. The winery owns two small vineyards; one in Perdriel, Lujan de Cuyo, planted to Malbec, and the other in Barrancas, Maipu planted to Cabernet Sauvignon and Chardonnay. Bodega Bonfanti is a small, family run operation; Roberto, the grandfather, manages the vineyard; Sebastian, one of his two sons is the winemaker, and Alejandro, the other son, runs the business side. They are situated on a beautiful plot with olive trees intermingled in the vineyards and views of the Andes to the west. Everything is farmed and produced by hand, from harvest to bottling, all on the estate. Bottle: $53 | Glass: $23 More Info https://www.fermentedatl.com/glou-glou daily 0.75 2026-03-13 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/dff8db20-cae8-430f-8a14-e857057f5d1e/Glou-Glou+Mar+2026.png Glou Glou - Glou-Glou 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! https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d48ae2ad-6578-418f-ab65-02733bc22a57/EZYTGR.jpg Glou Glou - Ovum ‘EZYTGR‘ Chillable Red Grapes: 50% Early Muscat, 50% Blend of Syrah, Cab Sauv, Pinot Noir, and Mencia (varies by vintage) Place: Columbia Gorge & Willamette Valley, Oregon Process: The Cabernet Sauvignon is sourced from a certified organic vineyard in the Columbia Gorge AVA. The others are sourced from vineyards in the heart of the Willamette Valley. Spontaneous fermentation in stainless steel. Aging happens in a combination of stainless steel and neutral oak. Bottled without fining or filtering. Family: Ovum Wines was founded by John House and Ksenija Kostic House, a husband-and-wife winemaking team with deep roots in Oregon’s modern wine scene. Both founders built their reputations through hands-on vineyard work and cellar experience, developing a shared focus on balance, texture, and site expression. Their work spans both serious, age-worthy wines and more relaxed, everyday bottlings designed to broaden how wine fits into daily life. Ovum Wines was created to explore Oregon fruit through a flexible, expressive lens, emphasizing freshness, texture, and energy over rigid varietal or appellation rules. Native fermentations, organic vineyard sourcing, and minimal manipulation are paired with a practical understanding of how people actually drink wine. The goal is wines that feel alive, versatile, and social. Bottle: $31 | Glass: $14 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c18f0866-4bd2-4a5f-9e3e-5b0d76a4e778/Vina+Maitia+Aupa.jpg Glou Glou - 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 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/44bd094b-054d-4669-b11c-a7a243618fd0/Halozan+Red.jpg Glou Glou - 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 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/fd4f82d7-9a59-46d2-979f-c35f27c814f4/Loghi+Berni+Berni.jpg Glou Glou - 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 MORE INFO https://www.fermentedatl.com/rustico-italiano daily 0.75 2026-03-19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/04900489-5a22-4bff-bc5b-c20341caa62f/Rustico+Italiano+Mar+2026.png Rustico Italiano (March 2026) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e7f5331b-7202-4668-a3f4-102cb12692f1/Cardedu+Monica.jpg Rustico Italiano (March 2026) - Cardedu ‘Praja‘ Grapes: 100% Monica Place: Sardegna, Italy Process: Organic farming practices. Grapes undergo malolactic fermentation for 12 days in large cement. The wine is aged in the same tanks for 5 months before being bottled. Unfined and Unfiltered. 1200 cases produced annually. Family: Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. MORE INFO Bottle: $31 | Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/7ba9f69e-18b7-445f-8e68-f8e0b3990824/20251008_170703.jpg Rustico Italiano (March 2026) - De Fermo ‘Concrete‘ Vino Rosso Grapes: 100% Montepulciano Place: Abruzzo, Italy Process: Natural winemaking techniques with VERY minimal intervention. Their fruit is spontaneously fermented, and sulfur dioxide usage is kept to a minimum. Various aging vessels are used — Stockinger botti, Garbelotto tonneaux, and concrete — all in order to provide textural harmony in the wine. Afterwards, their wine is bottled gently without filteration. Family: A wine obsessive since childhood, Stefano Papetti Ceroni met his future wife Eloisa de Fermo at law school in Bologna. They bonded over a shared passion for wine, but it wasn’t until almost a decade after they fell in love that Eloisa took Stefano to her family’s farm in Abruzzo’s Pescara hills—a farm that had been in her family for 250 years but to which she had never paid much mind up to that point in her life. Stunned by the property’s rich history—church documents show the existence of viticulture there as early as the 9th century—Stefano felt drawn to the land, spending many weekends there absorbing knowledge from the team who ran the farm and its vineyards. A seed began to germinate in Stefano’s and Eloisa’s minds, and, feeling the siren song of this remarkable Apennine terroir, they dedicated themselves to transforming De Fermo into a bona fide winery, bottling their first vintage in 2010. The couple immediately set out to return to pre-chemical methods in De Fermo’s vineyards, adopting biodynamics in 2008 and becoming certified a few years later. The farm itself encompasses nearly 200 hectares, with 17 hectares of grapevines, 20 hectares of olive trees, and large swaths dedicated to vegetables, legumes, herbs, and grazing land for cows; Stefano and Eloisa understand that this biodiversity is a key ingredient in the quality of their wines and work always to nurture it. MORE INFO Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/f2f7050b-c968-4632-a980-2dccc7224c43/IMG_1456.jpg Rustico Italiano (March 2026) - Elisabetta Foradori Grapes: 100% Teraldego Place: Trentino-Alto Adige, Italy Process: The fruit is fermented spontaneously with indigenous yeasts. Aging takes place in cement tanks and used foudres of 20 to 40 hectoliters for about a year. S02 is usually added only at bottling, between 40-50mg/l. In warm vintages with low PH, it may be added after malolactic fermentation. Family: Elisabetta’s journey in her “wine life” starts with the early death of her father unexpectedly hurtling her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. Despite her star rising as "the queen of Teroldego" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”. Even with a proven track record, starting from scratch does not always guarantee success. Decisions like progressively replanting the majority of the land from pergola to guyot, radically changing vinifications, producing single vineyard expressions of Teroldego (in amphora no less!); there was no way to know if this would resonate with established or new customers. Still, Elisabetta stayed true to her instincts and, as we now know, kept her proverbial throne. Elisabetta is still very much a daily presence and "the face" for most of the winery's fans. But if you've been following the estate over the last decade it's likely you've met and interacted with her three children Emilio, Theo and Myrtha. All three are lovely and very much evolving the winery into its next phase of existence. MORE INFO Bottle: $43 | Glass: $19 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/76eee3d9-832c-43dd-9eda-38926f575253/Montemelino+Malpasso.jpg Rustico Italiano (March 2026) - Montemelino ‘Malpasso‘ Vino Rosso Grapes: 100% Sangiovese Place: Umbria, Italy Process: Wild yeast fermentation. Aged in cement tanks for a year before bottling. Minimal added sulfur and no filtering or fining Family: Overlooking Lake Trasimeno, on the northern cusp of Umbria, lies the Cantarelli family farm of Montemelino. In 1961 Margret Etten Cantarelli made her first vintage of wine, inspired by her passion for the land and a drive to create a fully-functioning, independent farm and winery. Living in Umbria as a German ex-pat for much of her adult life, she'd found her heart in Umbria and a desire to be connected to its land...thus was borne, Montemelino. Margret, with her husband Guido by her side, worked the land and made the wines for over 50 years, having only recently passed the torch to her daughter Sabina to carry the farm into the next generation. Today the farm has 8 hectares of vineyards, all worked organically, as they have been since Margret began. They grow the native grapes of the tiny Colli del Trasimeno DOC, which include Grechetto, Malvasia and Trebbiano for the white wines and Sangiovese, Ciliegiolo and Gamay del Trasimeno (aka Grenache) for the red wines. Also on the property are sprawling olive groves holding a combination of the traditional central Italian/Tuscan cultivars (Frantoio, Moraiolo, Leccino), as well as the local Dolce Agogia, native to this tiny regional sub-zone. MORE INFO Bottle: $31 | Glass: $14 https://www.fermentedatl.com/pretty-in-pink daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/2141a973-d15f-47ef-9590-2a6fa8acc6f5/Pretty+in+Pink+March+2026.png Pretty In Pink https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/ecdd2d5b-5c0d-494a-92f1-7844b0e07f95/Domaine+de+Fenouillet+Ventoux+Rose.jpg Pretty In Pink - Domaine de Fenouillet ‘Ventoux‘ Grapes 50% Cinsault, 40% Grenache, 10% Syrah Place Rhone Valley, France Process This rosé is vinified partially by direct press and partially by “saignée”, the juice is naturally clarified after a cold “débourbage” of 24 hours, the wine ferments at temperature that never exceeds 16 degrees Celsius and then it is aged on the fine lees for four to six months before bottling. (Saignée = removal of a portion of juice from a batch of crushed red wine grapes. That portion ferments on its own without skin contact, resulting in Rose) (Débourbage = settling and removal of solid particles from freshly pressed grapes before fermentation starts) Family The Soard brothers, Patrick and Vincent, trace their lineage as vignerons back to their great-grandfather, Casimir Soard, whose wines were winning medals as early as 1902. Their grandfather, Louis Soard, specialized in the production of the celebrated Muscat de Beaumes de Venise during the 1950s and his son, Yvon, father to Patrick and Vincent, continued to work and expand the vineyards in Beaumes de Venise and the surrounding communes, although he rendered his grapes to the local cooperative rather than vinifying and commercializing the wines of the domaine. In 1988, Patrick and Vincent, with the encouragement of their mother, Nicole, decided to renew the fame of the estate and constructed the chai and cellars necessary to vinify and bottle the full range of appellations available. The vineyards of the domaine are scattered over seven different communes, including Beaumes de Venise and the surrounding villages. The appellations include Vin de Pays de Vaucluse, Ventoux (vineyards in the communes of Saint Hippolyte, Piniere, Aubignan and Barroux), Muscat de Beaumes de Venise and Beaumes de Venise (vineyards in Beaumes de Venise, La Roque Alric and Suzette). The Soard family has always farmed with great concern for the environment and now all of the wines produced at the domaine are certified "organic". More Info Bottle: $25 | Glass: $11 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/06525a03-b0cd-4e56-aff3-9112035b2929/Maison+Noir++New+Noir+.jpg Pretty In Pink - Maison Noir Wines ‘New Noir‘ Grapes Gewurztraminer, Pinot Gris, Pinot Blanc Riesling, Muscat Place Willamette Valley, Oregon Process Grapes harvested early to preserve higher acidity. Grapes are macerated for anywhere between an hour to a day. Pinot Gris is the exception with a 22-day maceration on the skins for maximum color extraction. All grapes are then fermented in stainless steel. Afterwards, the juice/wine is allowed to settle to remove heavy lees. Stainless steel aging and very light filteration. Family Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon Wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. Despite having a successful career with Citicorp Investment Services, André decided to leave his “desk job” to pursue his passion for wine. While working as a sommelier in San Antonio, Mack discovered the joys of introducing guests to the little-known vineyards that first attracted him to the business and “the instant gratification of a guest’s reaction.” While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs. This recognition propelled him into the opportunity to work as a sommelier at Thomas Keller’s world-renowned The French Laundry in Yountville, California. Mack went on to accept the position of Head Sommelier at Keller’s equally famed Per Se in New York City, where he managed an 1800 selection award-winning wine list and consulted with Chef Keller on menu and pairing development regularly. Winemaking has always been a dream of his and came to fruition when he set up shop under the moniker of Maison Noir Wines. Throughout his career Mack has forged unique relationships with luminary growers and winemakers from around the planet. It is with this prestigious group that Mack currently creates his wines. More Info Bottle: $35 | Glass: $15 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e3b16360-cff9-4856-b1a6-74acb7371c03/Sfera+Rosato+Cossentino.jpg Pretty In Pink - Cossentino Sfera Rosato Grapes 80% Nero d’Avola, 15% Perricone, 5% Catarratto Place Sicily, Italy Process Organic farming practices. Direct press and spontaneous co-fermentation of all the grapes in stainless steel. Aging for 10 months in stainless steel tanks. No clarification before bottling in order to retain the wine’s natural color. Family In the 1960s, Gaspare Di Trapani, who inspired their “Gadì” - sparkling wine made from Catarratto - grew grapes in the family estate in the Alcamo DOC area, precisely in Partinico, in the province of Palermo. Later, in the 1980s, the company project with Antonino Cossentino was born. With his eyes always looking forward, he dedicated his life to improve the family estate, full of vineyards, peach and cherry orchards at that time. The choice to convert the land to the production of wine grapes was spontaneous. Even before the Cossentino brand was born, Antonino’s thoughts turned to the agricultural part, to make the right choices for the land and the environment. In fact, thanks to his foresight, since the mid-1990s the Cossentino family has been able to qualify for the certification of organic viticulture. They were among the first in Sicily to make this sustainable choice. More Info Bottle: $33| Glass: $14 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/99ec79af-4bd6-4920-8bdf-53c672130d35/IMG_1973.jpg Pretty In Pink - Forlorn Hope ‘Queen of the Sierra‘ Grapes Albarino, Tempranillo, Barbera, Vermentino, Chenin Blanc, Pineau d’Aunis, Trousseau, Chardonnay, Zinfandel, and Verdelho Place Sierra Foothills, California Process Red and white grapes harvested and fermented together. Pressed and then either put down into 227L barriques or blended in stainless steel (no new oak). Unfined and unfiltered. Only minimal SO2 is added to the wine. 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. More Info Bottle: $33 | Glass: $14 https://www.fermentedatl.com/code-orange daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/69e55370-f5cd-4f53-be85-ebf6bbdba427/Code+Orange+April+2026.png Code Orange https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/e2ca9ba1-c7cc-4d7e-8fb0-cf341539abce/Broc+Cellar++Trebb%21+.jpg Code Orange - Broc Cellars “Treb!“ Grapes 100% Trebbiano Place Santa Barbara, California Process Organically grown grapes are harvested early to maintain a lower “brix” and a higher acidity. The grapes are pressed into stainless steel tanks to ferment on the skins for 2 days. It is then aged in neutral oak barriques for 13 months. No added sulfur during fermentation or aging. 215 cases produced. (Brix = a scale that measures the sugar content in grape juice or wine, expressed as a percentage, and helps winemakers estimate potential alcohol levels and determine optimal harvest timing) Family Chris Brockway’s winemaking journey began with California Zinfandel. The spicy, brambly fruit style drew him from his hometown of Omaha, Nebraska all the way to California. What he found, however, was that California wines had changed to fit the “bigger is better” mold of the time. Personally, he felt it was all too much – high alcohol, too big, too much everything. Chris believed California wine could be different. From a single barrel in 2002 to now over 20 different wine releases a year, Broc Cellars makes fresh California wines to enjoy and for your table. In 2023, we extended our vision of simple and ethical winemaking into the vineyard as new owners of Fox Hill Vineyard. Bottle: $35 | Glass: $15 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/c0130154-4a2e-44a9-9cc6-6f38bd07e073/Gulp+HABLO+Orange.jpg Code Orange - Gulp Hablo Orange Grapes 50% Verdejo, 50% Sauvignon Blanc Place La Mancha, Spain Process Organic and Biodynamic farming practices. All grapes are harvested by hand. Fermented using only indigenous yeasts in stainless steel tanks. No Malolactic Fermentation in order to encourage a bright, zingy, and fresh profile. Minimal filtering or fining. Family Nestled on the high-desert plateaus of La Mancha, Bodegas Parra Jiménez is renowned for its production of wines, crafted from a blend of native and international grape varieties grown in certified organic and sustainable vineyards. The winery is committed to producing wines that are not only pure and elegant but also structured, reflecting the unique terroir of the region. For generations, the Parra family has been deeply rooted in the agricultural traditions of La Mancha. However, it wasn't until 1993 that they established their winery, at a time when organic viticulture was still a novel concept in the area. Undeterred by this, brothers Francisco, Javier, and Luis Parra chose to pioneer organic wine production. They founded their winery in the village of Las Mesas, near Cuenca, and by 1996, they were exporting their first certified organic wines. In 2004, the Parra family embarked on an ambitious expansion, constructing new facilities at the Cuesta Colorá estate. Their vision was to create a biodynamic, self-sustaining ecosystem. This led them to diversify their agricultural practices, incorporating livestock rearing and the cultivation of garlic, grains, peas, and lentils, thereby completing the agricultural cycle. Today, the estate boasts Sohiscert organic and Demeter biodynamic certifications and produces not only wine but also organic garlic and Manchego cheese. Since 2017, Pablo, Javier's son, has led the winemaking efforts at Bodegas Parra Jiménez. Drawing on his education from the University of Ribera del Duero and mentorship from the esteemed Juan Antonio Ponce, Pablo has curated a collection of concentrated, well-structured wines. His innovative approach has introduced new techniques and styles to the estate, including the production of orange wines, pet-nats, and amphorae-aged wines, alongside traditional methods. Under Pablo's guidance, Bodegas Parra Jiménez continues to be a beacon of biodynamic farming and winemaking in La Mancha, pushing the boundaries of traditional viticulture and enology to new heights. Bottle: $25 | Glass: $11 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/5fe91abd-859a-41a6-88ed-9abc650e390f/IMG_1761.jpg Code Orange - PoderiCellario ‘Il Vino Che Non C’e’ Vino Bianco Grapes 80% Nascetta, 20% Cortese/Favorita Place Piedmont, Italy Process Spontaneous fermentation with 2 to 3 months of skin maceration in Amphora. Aged in Amphora. No filtering or fining and minimal sulfur added if necessary. Family Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). Bottle: $37 | Glass: $16 MORE INFO https://images.squarespace-cdn.com/content/v1/5a5f74ae64b05ffda1f72155/d20967ba-41e9-4b51-8cba-7653375e64a3/Limited+Addition+Orange+Piquette.jpg Code Orange - Limited Addition ‘Piquette‘ Orange Grapes Pinot Gris, Gewuerztraminer, Muscat, Riesling Place Willamette Valley, Oregon Process All grapes are organically farmed. After pressing, the grape must (pomace) is collected and refermented with spring water and native yeasts, creating a low-alcohol, slightly fizzy wine (piquette). That wine is then briefly aged in a combination of neutral oak and stainless steel. Unfined and unfiltered Family Australian-born Master of Wine Bree Stock spent several years traveling and working in some of the world’s most renowned winegrowing regions, including Australia, Austria, France, Spain, and Portugal. In 2014, she arrived in Oregon’s Willamette Valley and quickly recognized that the region was being underappreciated, underimagined, and underutilized for its potential in premium cool-climate wine production. In 2015, she met enologist Chad Stock, the founder of Minimus wines. Chad shared the same philosophies about the potential of the Willamette Valley growing region for growing more than just a couple of grape varieties and also had a commitment to natural fermentation methods. Over the next few years, they worked to expand on Chad’s work at Johan and Jubilee Vineyards in the Van Duzer Corridor AVA and Eola-Amity Hills AVA. Their shared visions for diversity inspired growers who recognized the need for building greater resilience in their vineyards through increasing varietal diversity for a more sustainable and interesting wine industry. Bottle: $25 | Glass: $11 MORE INFO