- Our Clubs
Coming from younger vines (less than 20 years of age), Tessier's Cheverny blanc is a Aromas of apple, lemon zest, and white flower on nose; palate adds grapefruit, peach and beeswax. Lush body with great structure and acid.
A blend of 80% Sauvignon, 15% Chardonnay and 5% de Orbois. Aged primarily in tank with some very neutral barrels.
Grapes: 100% Sangiovese (Organic)
Vineyard: Redwood Valley // Mendocino County, California Method: Carbonic maceration with no filtration and zero additions of sulfites
Wine: Aromatics of plums, candied cherries, and tangerine with subtly savory undertones. Flavors are lush and fruity, not sweet with a pleasantly dry finish. A clean summer crusher!
ABV: 11.8% Case Production: 170 cases
The grapes were harvested in August and early September to help preserve their natural acidity. All varieties were fermented separately, then aged in neutral French oak barrels with no S02. Malolactic fermentation was allowed to happen naturally. All varieties in this blend play a key role to delivering its unique balance. Picpoul grapes are from cuttings from Rorick Vineyard vines that we grafted onto Marsanne vines at Love Ranch a few years ago. The Picpoul adds brightness to the wine, while Albariño (new for us this release) comes from North Canyon Vineyard and adds beautiful aromatics. Marsanne and Roussanne add lovely texture, while Grenache Blanc provides the balance. Love White is meant to be a fresher style of a Rhône-inspired white that is structured, delicious and infinitely drinkable.
Bright and energetic, this citrusy natural orange wine will get you pumped.
Grape(s): 85% Sauvignon Blanc, 15% Semillion. Two thirds of the fruit is foot crushed and pressed to a tank, settled for a day and then racked to neutral barrels for fermentation and 7 month elevage. The other third undergoes carbonic maceration for 2 weeks before being pressed, fermented and raised in a stainless tank for 7 months.
The geographic designation Colli Aprutini, can be used by wines from the province of Teramo. The first historical evidence of winemaking in Abruzzo dates back to Polybius, a Greek historian who lived between 205 and 123 BC. Polybius describes the quality of wines from Piceno-Aprutina, an area which corresponds roughly to modern-day Teramo.
Massetti Francesco uses no chemical fertilizers, pesticides or herbicides.
VARIETAL: 100% Chenin Blanc
VINEYARD: Shell Creek Vineyard
LOCATION: Paso Robles (East Side)
TOTAL PRODUCTION: 800 cases
WINEMAKER’S NOTES: We use the Petillant Natural method for making our Love Sparkling. For 2020, we left the juice on the skins overnight and pressed into stainless steel tank. We fermented the wine until it reached 15 grams of sugar, then chilled the wine down to stop fermentation and bottled the juice. As it warmed up, fermentation occurred again in bottle. Wine spent 7 months in bottle and was disgorged by hand with no dosage. This is our first year bottling Love Sparkling Chenin Blanc. We wanted to have a sparkling join the Love label. This wine is made to be enjoyed until the last drop. Have fun and drink up.
VITICULTURAL AREA: Shell Creek Vineyard has sandy top soil and calcareous fossilized sea shells underneath. It was planted in 1972, and owned by the same family (Sinton Family), since the late 1800’s. The vineyard is SIP certified – it is sustainably farmed with no spraying of round-up.
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.
Tasting Notes: Pours the color of darkest night. Heady aromas of blueberry pie, luxurious suede couches, ham paninis, unlit menthol cigarettes and roquefort tarts. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidifier. Drink now. You know you're going to, anyway.
Pairings: On the High Level: St Louis Spare Ribs, Twice Baked Potatoes, Hericot Vert with Pancetta, but if you're keeping it casual, Philly Roast Port and Raab Sando's with garlic fries.
Grape(s): 45% Marsanne, 30% Roussanne, 25% Viognier
Vineyard: Bonofiglio is a seven acre plot planted on the east bank of the Russian River in the town of Hopland, lending its name to the soils known as Russian River loam.
This is grower Glenn McGourtey's passion project with his family. By day he's the UC Cooperative Extension Plant Science Advisor for Mendocino County, which makes Glenn a wealth of knowledge. The vineyard is planted to Marsanne, Roussanne and Viognier. His knowledge, humility, good nature and respect for the land shine through in the wine. This vineyard is CCOF certified Organic, and Glenn is striving to become Demeter-certified Biodynamic.
*photo is from previous vintage
Tasting Notes: 80% Gewürztraminer and 20% Pinot Noir. We call this a chillable red wine. It's light, crisp with all the aromatics from the Gewurztraminer with nice high acid tones from the Pinot Noir. Very easy drinking wine.
Okay, I know what you're thinking. There's no way a blend of Gewürztraminer and Pinot Noir follows the rules of nature...and you're right. But that's where Barnaby and Olga Tuttle operate, on the fringe, and we should be grateful.
It all started in 2002 when Teutonic winemaker, Barnaby Tuttle, was the wine buyer at Papa Haydn Restaurant in Portland. German wine importer, Ewald Moseler, showed him 14 different Rieslings from Germany’s famed Mosel wine region and Barnaby bought all 14 en route to starting one of the largest German wine lists in Portland. That same night, Barnaby told his wife and partner, Olga, that he needed to learn how to make wines as expressive to terroir as these Rieslings. Fast forward about 15 years, and Teutonic is on the forefront of winemaking in Oregon. With an affinity for colder sites, higher elevation, and dry-farmed vines that are ideally 30 years or older, Teutonic Wine Company produces roughly 6,000 cases of wine per year, all varieties that are typical to Germany’s Mosel region. These include Riesling, Pinot Gris, Pinot Blanc, Chasselas, Gewürztraminer, Silvaner, Pinot Noir and Pinot Meunier.
Louis Dressner Selections
In a market of flashy packaging this wine is too often overlooked, but it is truly among the best valued of our Italian whites. Fresh herbs and lightly fruity, this is an awesome example of what Garganega grown organically can be. Allowed a natural wild yeast fermentation, no filtering and very low amounts of sulfites added. Pair with seafood, white sauced pasta, chicken or hard cheeses.
Gambellara is ostensibly the extension of the Soave foothills in Veneto into the adjoining province of Vicenza where the wine changes its name, but not its general composition. The principal white grape is Garganega backed up with small amounts of Trebbiano. These hills are volcanic in origin, and have rich, dark mineral soils with good amounts of fine clay. They are south facing slopes that are protected from the blasts of Alpine northern winds by the southern Dolomites. The altitude here is between 150 to 250 meters.
Angiolino’s estate, in the hamlet of Biancara, now covers about 9 HA. For more than 16 years now, he has plowed in his vines and not used any soil treatments, chemical or otherwise. Using biodynamic viticultural practices, Angiolino has created an organic, living soil and ecosystem for benefiting the health of the vines and their resistance to any form of malady. He is unwavering in his belief that great wines are the result of healthy, beautiful, handpicked fruit, and the only way to achieve this is through natural processes.
Furthermore, he believes that the work in the cellar -- vinification, aging and bottling --must be consistent with the work in the vines and involve no additives that compromise the natural fruit material, for better or worse. The vinifications are conducted without temperature control, the addition of sulfur, enzymes or yeast and without the use of fining or filtration. Annually the production is between 35 to 45K bottles. - Louis/Dressner
WINEMAKER’S NOTES: The Love Red grapes were harvested in the second week of September to preserve the grape’s natural acidity. The Carignan and Syrah were both whole cluster fermented and destemmed in concrete and stainless tanks. The Valdiguié went under carbonic fermentation in stainless steel. Aged for 8 months in concrete and neutral French oak barrels.
VITICULTURAL AREA: The grapes come from 70 year old vines in Solano County’s Green Valley. This area is tucked between Napa and Suisun Valley. Parenti and Wirth Ranch each provide Syrah and Valdiguié for this blend. The Carignan comes solely from Parenti Vineyard. The grapes of each vineyard grow in clay loam soils and come from mostly dry-farmed and head-pruned vines.
BLEND: 77% Carignan, 15% Valdiguié, 8% Syrah,
ALC: 12.5% alcohol
Grapes: Grenache, Muscat, Cabernet Sauvignon, Zinfandel, Mourvèdre, Syrah, Marsanne, Viognier
The resulting wine is somewhere between a dark rosé and a light red. You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache. It's like Hi-C fruit punch on acid. It's ready for the party & ready for the izakaya. A Subject to Change signature. Serve chilled!
Method: We pick everything that’s ripe in two passes. Each pick represents between four and six varieties. The fruit was then foot-crushed, macerated whole-cluster for three to five days and then pressed to a tank. The juice was barreled down for fermentation and seven month elevage in a combination of neutral 225L barrels and 500L puncheons. The two lots were racked together for bottling. As always - unfined, unfiltered, no SO2.
A crisp orange wine perfect to pair with spicy foods, springtime and ... well, anything. It will make you a believer in non-red wines. We use a mix of white grapes from different vineyards that we destem and ferment on skins, resulting in a beautiful showcase of all the delicate flavors of white wine, but with more substance and texture.
- Tasting Notes: Apricot, Haitian Orange, Marzipan
- Pairings: Bleu cheese, Duck sausage, dried fruit
- Appellation: Central Coast
- Alcohol: 12.1%
While Sangiovese is the most prolific of the Umbrian varietals, Umbria’s identity is intimately connected to Sagrantino, a grape that has enjoyed premier positioning in Umbria for centuries, conducting an extensive and noted history as a passitowine. In fact, though an exceedingly rare native—limited to a mere 400 acres of vineyards—this distinct minority mediates between the two discrete flavor profiles that characterize this region’s offerings—earth-driven Sangiovese-based wines and modern-oriented blends crafted from the principal international varieties. The wines of Paolo Bea, however, are slightly “off center,” veering more towards the former profile—headlined by the wines of Lungarotti—than the latter. This stylistic predilection is enabled by Bea’s rejection of barrique, yet his wines do not take on a distinct profile; rather, distinctions are realized both between vintages and, at times, within the context of a single vintage.
Aromas recalling underbrush, truffle, leather, toast, red berry and a whiff of blue flower emerge on this bold Brunello. The full-bodied palate shows wild cherry, cinnamon, anise and dried herb alongside youthfully assertive tannins. It’s still tight so give it several more years to unwind and develop complexity. Drink 2020–2026.
Ronchi di Cialla
At the producers. Prolonged maceration for 4-5 weeks; local yeasts; pump-over twice daily. Maturation in French oak barriques for 14-18 months and further aging in bottles for 30-36 months. Potential aging at the purchaser’s: 20-25 years. Particular vintages are gradually reached at a much later age.
Cialla Valley in the commune of Prepotto (Udine) – Friuli.
Selective hand-picked harvest. Harvesting time: second half of October.
Eocene Marne and Marnous sandstone, alternated with carbonatic blocks.
Pardas Collita Roja is a red wine from the D.O. Penedès made from the indigenous and almost disappeared Sumoll grape variety. The Sumoll is harvested from small vineyards planted more than 60 years ago, with grapevines twisted by time and no intervention in their natural processes, allowing the vines to grow at their whim.The Sumoll is nuanced with a small percentage of Marselan (15%).
The winemaking processes are carried out separately according to variety and the vineyard from which the grape comes. The Sumoll undergoes fermentation in steel deposits and in open chestnut barrels. Its malolactic fermentation takes place in stainless steel tanks where the wine stays for 3 months before being put into the barrels where is stays for 12 months. Once the entire process is finished, it is placed in steel deposits again for 4 months more. The Marselan undergoes a malolactic fermentation in French oak barrels, 15% of which are new and the rest first and second year. It rests in these barrels for 16 months approximately. Once this whole process is finished, the blend is made and the wine is bottled during the month of July. It is recommended decanting this wine at least an hour before serving since it is a rather closed wine and needs time to open up.
Goyo García Viadero is a viticulturist who has made himself creating his own brand despite being the son of the founder of Bodegas Valduero. Its philosophy is to recover old vineyards full of potential, first in the Ribera del Duero area of Burgos, and later in areas less known by the general public, but which are currently developing large wine projects, such as Arlanza and Cantabria .
In addition, García Viadero is a defender of the idea that the wine is made in the vineyard with the minimum intervention, expressing itself to the land and the vines and retouching the process in the winery to refine the product. Hence, their wines are a translation of the terroir to the bottle and the process to achieve it is very natural for the consumer to drink the field.
The winemaker from Burgos is one of the architects of the change of paradigm that is taking place in the Ribera del Duero when it comes to making wines. The new creators are returning to the origins and offering fresher wines with less presence of wood due to aging in small barrels very used.
Our protagonist has had no qualms about joining Tomás Cobo to elaborate his Cantabrian wines inscribed in the Designation of Origin Vinos de la Tierra de Liébana and his partner Diana Semova Geogieva to make a wine in the DO Arlanza. Now you can enjoy in Barcelonavinos their unique wines discovering great natural products full of originality and exclusivity.
This Naima is part of Cilento, an interpretation of its terroir, a wine that could only be made here. Its name evokes John Coltrane, the great jazz master. Hard and soft at the same time, its richness shows an absolute simplicity. Powerful and elegant is an Aglianico from Cilento, rich in scents of fruit on the nose, it is warm on the palate, warm like a trip to Cilento.
Tasting notes: A developed nose of great intensity, with dark berry and foresty aromas. Notable yet supple tannins on the palate. Recommended pairings: Bollito (boiled meats), aged cheeses, lamb, goat.
Porter Creek Wines is a family-owned vineyard and winery located alongside Porter Creek, one of the Russian River's major tributaries. To showcase their unique hillside terroir, this father and son team focuses on Rhone and Burgundian varietals, which they farm organically to produce primarily vineyard-designated wines.