Natural Wines

Biodynamically farmed Chenin Blanc Pét-Nat from Vouvray. Sautéed mushrooms, toasty brioche, and a dry finish. A classy affair all around.

At first, Foillard was only one of the first disciples to follow in the footsteps of the prophet Marcel Lapierre, on the steep slopes of natural wine. It was 1985. Two decades later >>>

100% Pinot Noir from a single 1ha plot southwest of Pommard. 60 year old vines in gravely-limestone soil. Hand harvested and ambient yeast fermentation. 100% Malolactic fermentation. Elevage in stainless steel tanks. 15 months on lees with zero dosage. Di

Silvio Messana spent years as an NYC restauranteur before returning to his native Italy to craft classic yet light-handed, natural wines like this one. Gorgeous balance and striking right out of the bottle.

Grenache that's not gonna overwhelm you... maybe that's because this mainly Grenache is combined with a 15% blend of Clairette, Viognier and Chasselas. The granite soil provides lovely texture. Well balanced and so good for these end of summer eves that a

A blend of Chardonnay and Savagnin from the Jura. This wine is filled with hazelnuts and golden russet apples, and is the perfect pairing for comte.

Even in South America, there are tiny growers that are so unlike the giant, industrial wines that we often see from down south. Enterprising importers are starting to discover them, and we are working with them to bring them to you. >>>

Paleokerisio, meaning "old fashioned" is a traditional style semi-sparkling wine of the region. Debina, Vlahiko, and Bekari grapes go through skin contact before fermentation. Off-dry, with flavors of baked pear/apple, orange peels, and mountain spices.

Old vine, hand harvested grapes consisting of 95 % Cinsault and 5% Pais. Rose petals, bright red berries on the nose with hints of fresh forest floor. Tannic and structured, with acid keeping the wine lifted and accentuating the fruit. A racy finish.