"We focus on the production of few singular wines whose character is influenced by our native land, Friuli, Italy. Arbe Garbe is Friulian for the “bad weeds” which are often used as cover crops. Through crafting these wines we viscerally reconnect to our roots... With a purely hedonistic approach, we create ever-changing blends that embrace the melting pot we live in - California, and the one we've left behind."
BREA WINE CO.
Chris Brockway & Tim Elenteny
Brea is a project between Chris Brockway, of Broc Cellars, and Tim Elenteny of T. Elenteny Imports. They've hit a sweet spot in terms of quality for value, sourcing excellent (and organically farmed) fruit from the Central Coast. These vins de soif focus on purity of classic Californian varietals: Chardonnay, Pinot Noir, and Cabernet Sauvignon.
Central Coast & Northern California
"Broc Cellars was nothing more than an idea not that long ago, an idea about making wines that were "site specific." Where the wines' true character came from using only organically or biodynamically grown grapes from areas that most would consider marginal. Believing that vineyards develop "true" character and complexity when they have to struggle to survive. In the cellar we try to continue this practice using minimal intervention, in an effort to let the grapes speak for themselves."
ENFIELD WINE CO.
John Lockwood & Amy Seese
"Enfield Wine Co. is the family project of John Lockwood and Amy Seese, with a focus on producing wines of personality. We do not subscribe to the ideal of the perfect wine, but to the notion that the very best wines tell a unique story.
Driven by soil first and foremost, Enfield Wine Co. seeks out vineyards that possess a distinct and powerful sense of place – across region, grape variety, and vine age. Working only with small vineyards and independent growers, every step of the process is guided by the intent to maximize this character of terroir. Grapes are harvested for balance and the wines are all given the chance to ferment naturally.
The lineup of wines extends from fresh, mineral driven everyday wines, to quirky “off the beaten path” vineyards and varietals, and age-worthy wines of elegance and power from classic regions of California. Each has its own story to tell."
Eric Clemons & co
"Upwell is a collaboration between Eric Clemons of Coeur Wine Company and some of California’s most talented young winemakers. After years of noticing a lack of high-quality, affordably priced, and small production wines from California, Eric saw an opportunity to start a brand focusing on just that. The aim of Upwell is to over-deliver on value; one should be able to get a great bottle of wine from California for under $20. By both working directly with growers as well as sourcing finished wines from producers, Upwell is able to create great everyday wines made in small amounts."
Santa Barbara County
Dustin Wilson, Eric Railsback, Brian McClintic, and Justin Willett
Vallin is a collaboration between sommeliers Eric Railsback, Dustin Wilson, and Brian McClintic, with winemaker Justin Willett. Unified by a love of Santa Barbara County and a belief in the terroir's raw potential, they aim to create wines that highlight the climate and soils that are unique to this region. Santa Barbara's cool climate, and its loam and gravel soils, make it perfect for growing Rhone varieties like Syrah, Marsanne, and Viognier. The wines are picked early, so that they have beautiful texture but still maintain great freshness.
WILDE FARM WINES
Loren Grossman & Pax Mahle
"Wilde Farm was a place long before it was a wine. Built in 1907 on the estate of Samuel Wilde, a successful coffee and spice trader, Wilde Farm began as a horse farm, with a generous kitchen garden of vegetables and herbs. The edifice itself is purposefully constructed, with hand-hewn floorboards, chestnut moldings, high, plastered ceilings and strong, honest lines. Much like its eponymous wine, the house was expertly crafted of honest materials and made to age gracefully... Pax Mahle makes Wilde Farm wines. He has a light touch and a craftsman’s approach. Together, we work hard to ensure that Pax has the best materials available and that as a team we screw it up as little as possible. We source grapes from old vine, low yield sites, where soil, climate and honest farming practices allow for a full expression of the type of grape and the place the grapes come from. We only offer vineyard designated wines (so far).We pick when the grapes are ripe and ready. Yeasts are ambient, oak is neutral and fermentation happens at its own pace. We sometimes include stems in the primary fermentation, when it makes sense. We bottle our wines unfined and unfiltered. We sell them when we think they are delicious."
Arnauld Daudier de Cassini
In a region blessed with arguably the world's finest terroir and winemaking traditions, yet beleaguered by intervention-heavy techno-winemaking and a reliance on consultants and historic reputations, Arnauld Cassini joins the small cadre of Bordeaux producers creating a quiet revolution. Let's start with the most unorthodox method of Cassini's mad genius: there is no oak used in any of his wines! Cassini decides to let the terroir of St Emilion speak for itself.
Arnauld’s roots are steeped in St. Emilion (he began his career at Chateau Figeac) but today his closest contemporaries are the new wave Loire winemakers like his close friends Catherine and Pierre Breton, who are also helping him convert to Biodynamic winegrowing. He is more likely to look to folks like Didier Dagueaneau in the Loire (who taught him about working in the vines), than to his suit and tie neighbors. Cassini calls himself as a natural winemaker not only because of his almost nonexistent sulfur levels but also because he prides himself on vinifying his wine ‘without artifice’: no oak, no filtering, nothing added.
Located in Parnay, Chateau Yvonne has been surrounded by vineyards since the middle ages, when the monks at the Abbaye de Fontevraud brought their influence to the region. The Chateau dates to the 16th century, but not much is known until 1813, when a local winemaker moved in and began producing wine on site. In 1997, Yvonne et Jean-François Lamunière decided to recreate the abandoned vineyard with the help of Françoise Foucault. In 2007, Mathieu Vallée took over, and decided to keep the name Chateau Yvonne in hommage to the incredible work done by the previous owners. Today the domaine is one of the best producers in Saumur, composed of 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc, farmed organic since 1997.
The Clos Signadore is located in Poggio d’Oletta, within the inland mountainous part of the Patrimonio AOC. The Clos is planted with 40 year old Nielucciu vines, the local red grape of Corsica, closely related to Sangiovese. In addition, there is also a small amount of Vermentinu for the white wines. The vines are divided among four distinct terroirs, which blend together to make a sum greater than the parts. Since the domaine was created, they have avoided the use of chemicals in the vineyards. They only use mechanical weeding, and no chemical products are sprayed on the soil. Since 2010, the domaine is in conversion to the organic AB certification. Christopher Ferrandis was born in Marseilles to a family with strong roots in Corsica. After working for several years at Domaine Pibarnon in Bandol, he moved to Corsica where he worked as a consultant for a cooperative. Through connections of his uncle who grew up in Corsica, he was able to find a few hectares of old vines that were available, and established the domaine in 2001. In addition to the flagship bottling Clos Signadore, the domaine also produces the cuvée 'A Mandria' in red, white, and rosé.
Cotes de Gascogne
Julien Franclet & Jean Labérenne
Domaine de Séailles has been a family-owned estate since 1961 and lies in the commune of Mouchan in the heart of Gascony, just a stone’s throw from the Château de Laressingle and the Abbaye de Flaran. The Domaine de Séailles is one of the pioneers in organic viticulture in the region. They have not used any chemical fertilisers, herbicides, insecticides and synthetic chemical products since 1998, thus encouraging a strong expression of our grape varieties. The vineyards are planted on high hillsides with an exceptional terroir composed of fine clay lime soil and broken stone, with an east-south-east exposure and an amazing amount of sunshine. The estate, managed by Julien Lanclet and Laurent Lefèvre (pictured), is made up of 25 hectares of vineyards half of which are planted both with white grapes: Sauvignon, Gros Manseng, Colombard and Ugni Blanc, and red: Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah.
DOMAINE DES HAUTS BAIGNEUX
Nicolas Grosbois & Philippe Mesnier
In 2013, longtime friends Nicolas Grosbois and Philippe Mesnier purchased 12 hectares of vines in Azay-le-Rideau, an excellent, though relatively unknown terroir a few kilometers east of Chinon. They immediately began farming all the vines organically, and set about on an ambitious project to reintroduce the wines of Azay-le-Rideau. Traditionally, Azay le Rideau is famous for white wines made from Chenin Blanc, and rosé wines made from Grolleau and Gamay.
Most of the vineyards are located in Azay-le-Rideau on the lieu-dit "Hauts Baigneux". The domaine also owns a two hectare plot in Saché, close to the former studio of Alexander Calder, the famous American artist. This great flint-heavy terroir produces the two top cuvées of the domaine: Le Clos des Brancs and Blanc Chenin. In addition to resurrecting the tradition of great wines from these vineyards, the domaine produces excellent reds, and a small amount of white and rosé Petillant Naturel.
The wines of Domaine des Hauts Baigneux are all produced with natural yeast, and bottled with minimal intervention. The cuvées Les Chenes and Les Pentes are delicious vins de soif that showcase the best of Loire Valley. The sparkling wines are fantastic bottles of everyday bubbles, and the single vineyard Chenin Blancs are a testament to the towering quality of this terroir.
MAS DES CABRES
Mas des Cabres is a Languedoc family domaine dating back to 1724, situated between Nimes and Montpellier, near the foothills of the Cevennes mountains. The name Mas des Cabres comes from the name of the lieu-dit where the vineyard is situated: goats used to be breeded in this area in the 18th century.In 2003, Nathalie and Florent Boutin and family decided to bottle their own unique wines that reflect the Languedoc terroir. Grown in limestone and red clay soil, their philosophy is minimal intervention- from the vines to the chai- to let the wines express their true nature. The winery is certified sustainable by Terra Vitis, which takes into account the work in both the vineyard and the winery.
Roland Piollot & Dominique Moreau
Champagne Piollot is produced by Roland Piollot and his wine Dominique Moreau from vines owned by Roland's family in the Aube. The vineyards are located primarily in the town of Polisot. Roland's father was extremely passionate about vineyard work, and replanted all of his vineyards using the selection massale method, and even kept some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay. In 1986, Roland decided to bottle the wines himself, and since 2009, they have converted the vines to organic farming. The house style is based on crisp, refreshing champagnes that are elegant and easy to drink.
Bénédicte Leroy & Emmanuel Ruppert
Bénédicte Leroy’s parents were originally sheep farmers settling in Essoyes in 1975 to start a small farm on a clearing above the town. In the 1980s they learned they could plant grapes on the the land they had been renting for the sheep to graze. Little by little, they created a domaine which today is four hectares, not including the garden and small pasture they kept for their own animals. All of the grapes were sold to the local cooperative.
In 2009, when her father was about to retire, Bénédicte left her job as a physical education teacher to take over the domaine. They are working on the conversion to organic agriculture, and started making their own wines. They apply the principles of biodynamics in both the vineyard and the cellar. Their quest for the simplest winemaking has lead them toward the spirit of ‘vin nature’. Each cuvée comes from a single vintage of a single vineyard, bottled ‘brut nature’ with no dosage.
"LES PIEDS SUR TERRE"
Cotes du Jura
Just a few years after earning a masters degree in international law, Valentin Morel decided he would prefer making wines inspired by his readings of biodynamic visionary Rudolph Steiner. Valentin studied winemaking in Alsace, where he was introduced and influenced by natural winemakers like Pierre Frick and Bruno Schueller. In 2014 Valentin joined the family domaine.
Valentin’s grandfather operated a sawmill in Poligny, one of the traditional “metiers” in this forested region. After retirement in 1978, he decided to plant 10 hectares of vineyards with his son Jean-Luc. From 1978 to 1985, they sold off grapes to the local co-op, and in 1985 they began bottling their own wines. Jean-Luc had long involved with the local “Confederation Paysan”, and in 1999 stopped using herbicide and began plowing all of the vineyards. This literally laid the groundwork for the conversion to biodynamic agriculture when Valentin joined the domaine and produced his first vintage in 2014. All of the wines are produced with natural yeast, and homeopathic doses of sulfur - 1g during the crush, and 1-2g at bottling. Chardonnay Les Trouillots and Pinot Noir Les Trouillots were produced with zero sulfur during production and bottling.
Jean-Claude Lapierre’s domaine encompasses 120 hectares spread over multiple parcels In the foothills of the Cévennes, between Ales and Uzes. To preserve the local biodiversity, the majority of the land is left wild, and M. Lapierre has planted scattered plots of small vineyards for a total of 30 hectares of vines. There is a long ecological tradition in the Cévennes, and the vineyards have been certified organic since 2003. Lapierre made an usual decision when he planted most of vineyards with Merlot, which is not traditional to the region. The local microclimate often creates large storms in the fall, and since Merlot is the red grape that ripens the earliest, Lapierre deduced that it would be the logical best option.
After many years of experiments and collaborations with oenologue Jean-Francois Vrinat, Lapierre has mastered the art of sans-soufre winemaking, and today all of the reds at the domaine are produced and bottled without any added sulfites.