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Baudry, Chinon 'Les Granges,' 2017 (750ml)
Baudry is simply put, top dog in Chinon right now. Beautiful cherry fruit at the core with that signature Cab Franc lining of herbaceous goodness. The 'Les Granges' bottling is a fresh and easy to love Chinon that is extremely enjoyable in its youth.
Damiano Ciolli, Cesanese Silene, 2017 (750ml)
From one of the most talented young wine producers in Italy. Damiano Ciolli is focused on the Cesanese grape, a rare regional specialty of the Lazio region. Red cherry, clove, and flower notes compliment the peppery and tannic structure. Simply a stunner
La Ferme Des Sept Lunes, Saint Joseph, 2013 (750ml)
From the excellent northern rhone vintage. La Ferme des Sept Lunes has developed somewhat of a cult status for their natural bottlings that blow up with blue and black fruit and an edge of pickley goodness. If you're into it, you're really into it.
Nicolas Reau, Anjou "Enlevement Demande", 2017 (750ml)
This Loire-based winemaker was a jazz and blues pianist before making a career jump to wine. 100% Cabernet Franc, this low-sulphur, zero oak wine is packed with summer fruit. Juicy and bouncy on the tongue. If you like New World Pinot Noir, try this!
Montesecondo, Chianti Classico, 2017 (750ml)
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. From the comune of San Casciano Val di Pesa at
Enderle and Moll, Pinot Noir 'Basis', 2016 (750ml)
Enderle and Moll have a distinctly artisanal approach, employing biodynamic farming, hand-harvesting, and a simple, old-school basket press. The resulting wines are dynamic wines of terroir—remarkable in their dual expression of both lightness and heft.
Cascina degli Ulivi, 'Bellotti Bianco Semplicemente', 2017 (750ml)
The Natural wine godfather Stefano Bellotti made us fall in love with this affordable bottle of Cortese. His kids now run the estate and are killing it. Super bright, mineral Cortese. Naturally fermented and aged in in large Acacia wood tanks.