Satellite Bottle Shop

Dive deep into Piedmont!

Each case has 12 bottles built for summer.

A value of $90 Let's have fun with it!

Unless you request otherwise, will include a bubbly, a white & 2 reds. Let us know in the "special instructions"

Unless you request otherwise, will include a bubbly, 2 whites & 3 reds. Let us know in the "special instructions"

Unleash the funk! Our selection of more esoteric & fun wines. Dealer's choice.

Vol. 1 is a blend of Pinot Noir and Chardonnay from a vintage which saw generous sunlight and warmth. Vintage: 2018 Grapes: 50% Chardonnay, 50% Pinot Noir Viticulture: Certified Organic 2014, Demeter Certified Biodynamic 2017 Age of Vines: 25-50 years old Soils: Chalk, limestone, clay loam, sand Yeasts: Indigenous Vinification: Spontaneous fermentation followed by 6 months of aging in tank or barrel before bottling Aging: Aged 3 years on the lees No Fining or Filtering, no S02 added.

Fun Pet Nat made by varietals native to the SW of France.

Our favorite easy drinking dry lambrusco. Crafted by an artisanal producer, it is organic, bottle-fermented (metodo ancestrale), and known for its dark berry flavors, vibrant acidity, and notes of berry-driven, earthy, and sweet-sour notes

For over two hundred years the Dumont family has been cultivating vines in the southern Champagne region of Aube. The Dumont vineyards are dominated by Pinot Noir as it grows well in the warm climate and dense, chalky soil of the region. This is their flagship cuvée, a blend of vintages typically between two and five years old, that is less aggressive and more sumptuous than those from northern Champagne regions. Two years of aging on the lees provides yeasty aromas of crusty bread along with ripe apple and pear. The dry, crisp palate has beautiful richness with persistent, fine bubbles to compliment the flavors of peach and citrus zest.

The Juliette Gonet Medeville 1er Cru Tradition Champagne is a sparkling wine known for its elegant and balanced flavor profile, perfect for celebrating special occasions. It hails from the prestigious Premier Cru vineyards, offering a refined experience with each sip.

100% Pinot Noir. Marie Courtin is Dominique Moreau's cult Côte des Bars estate — biodynamic, single-vineyard, zero-dosage Champagnes that critics rave about and demand has outstripped for years. This cuvée comes from a single parcel in Polisot off 35–40 year old vines, aged in stainless with no dosage, showing brininess and minerality under a fresh, airy nose of ripe grapes and white fruit.

100% Chardonnay off 40-year-old biodynamic vines. Valentin Morel farms Domaine Les Pieds sur Terre in Poligny, Jura, taking over the family estate in 2014 with a minimal-intervention approach. Hand-harvested, spontaneously fermented, and aged 12 months in neutral wood before a traditional-method second fermentation and nearly three years on the lees.

100% Pinot Noir, selected for ripe, deeply colored bunches and briefly macerated on the skins before pressing off. R. Dumont & Fils has farmed 22 hectares around Champignol-lez-Mondeville in the Aube for over two centuries, on kimmeridgian chalky-clay soils that mirror Chablis. This cuvée rests two years on the lees before disgorgement.

Cantina Di Sorbara Carpine Spumante Brut Bianco is a sparkling white wine known for its crisp and refreshing taste. It's a great choice for celebrations or to enjoy with a meal due to its balanced flavor profile.

Muri Passing Clouds is a non-alcoholic sparkling drink that's refreshing and perfect for any occasion. It's a great choice if you're looking for a tasty beverage without the alcohol.

Produced from 1er Cru holdings in Vrigny, Pargny, and Coulomme, “Heri-Hodie” (Latin for “Yesterday-Today”—a reference to their family’s history as vignerons and to the solera which forms a significant portion of this cuvée) is composed 100% of Pinot Meunier. From a solera (which is filled halfway with a new vintage each year, and which he began in the early 1990s)—spent three years on its lees before disgorgement and received a very small three-grams-per-liter dosage. Pinot Meunier’s exuberant, zesty personality comes through loud and clear in this forward yet nicely taut wine, one whose earth-tinged flavors wear the imprint of their terroir proudly.

The 2014 Champagne "Cuvee 742" Dégorgement Tardif (DT) Extra Brut by Jacquesson is a limited-release, late-disgorged Champagne based on the 2014 harvest. Aged for 96 months on lees and disgorged in April 2023, this cuvée offers extraordinary complexity, creamy texture, and a very low dosage of 0.5 g/l. It is known for notes of yellow fruit, toast, and high mineral tension.

Jeaunaux-Robin Le Talus De Saint Prix Extra Brut is a champagne from France that offers a crisp and refreshing taste, perfect for celebrations or special occasions. Its balanced flavor profile makes it an excellent choice for pairing with light appetizers or seafood dishes.

100% Chardonnay. This Champagne is made exclusively from the Charlemagne holdings in grand cru vineyards of the Côte des Blancs. With the classic steely edge that is balanced by a softer dosage, the wine is both fruity and structured. The bottling is ready although it is sure to develop some delicious mature flavors.

100% Pinot Noir Grand Cru. Guillaume and Carole Lejeune run this under-4-hectare grower estate on the southern slopes of the Montagne de Reims, founded in 1977 and passed to the current generation in 2014. A vintage, extra brut expression built for precision and cut from grand cru fruit.

100% Chardonnay off 14 terroirs across the Côte des Blancs, on the limestone soils of the Petit Morin Valley and Sézannais. Founded by Albert Bergère in 1949 and grown by his son André and daughter-in-law Brigitte, this Solera bottling blends 50% of the current year's wine with a perpetual reserve dating back to 2013 for added depth.

100% Pinot Noir, made by the traditional saignée method — a brief skin maceration for color and structure rather than blending in still red wine. Fleury has farmed in Courteron, Côte des Bar, since 1895, and became one of Champagne's first biodynamic estates under Jean-Pierre Fleury in 1989, certified Ecocert, Demeter, and Biodyvin.

70% Mauzac Rosé, 30% Ondenc, made by the ancestral method — bottled while fermentation is still active, with no dosage or added yeast. Damien Bonnet farms Domaine de Brin organically on the clay-limestone plateau of Gaillac, drawing this cuvée from the stony Castanet vineyard at 285 meters.

Zenit, a Hungarian white grape, made as a non-disgorged sparkling wine aged on its lees since 2021. Turay Családi Pincészet is a family winery in Baj, Hungary, whose vine-growing lineage stretches back generations; today, the estate is farmed biodynamically from 20-year-old vines. Extended lees aging brings a toasty, bready, mineral-driven character to this textural sparkling wine.

40% Chardonnay and 60% Pinot Noir, sourced entirely from Grand Cru vineyards in Verzy, Montagne de Reims. Champagne Sadi Malot is a fifth-generation family estate founded in 1883, farmed organically and biodynamically since 2017. The base wine is blended with reserve wines from a solera begun in 1982, then aged on the lees for three years. Subtle aromas of ripe fruit, flowers, and toast, with a fresh, unctuous palate.

The Alsina & Sardà Sarda Cava Brut Reserva is a sparkling wine from Catalonia, Spain. It's known for its crisp and refreshing taste, making it a great choice for celebrations or casual gatherings.

Traditional method sparkling wine made from Chardonnay and Pinot Noir. No sugar added during disgorgement, resulting in a dry, crisp, and ripe sparkling rosé. Certified organic and biodynamic.

85% Glera and 15% white field blend from vineyards that are situated at the foot of the Asolo Hills of Treviso. This is an extra-dry sparkling wine made via Martinotti-Charmat method, using indigenous yeast and aged in bottle for 20 days before release. Delicate yet vibrant, this is a wine versatile enough to pair with endless possibilities.

The Guidobono 2020 Segretevigne VSQ Zero Dosage Extra Brut is a sparkling wine known for its crisp, dry flavor with no added sugar. It's perfect for those who enjoy a refreshing and vibrant bubbly with notes of fruit and minerals.

Darting Pinot Meunier is a delightful red wine known for its smooth texture and balanced flavors. Enjoy a glass with your favorite meal or on its own for a relaxing evening.

An energetic wine with a delicate, fine bead bubble. Lovely floral aromas with candied orange peel citrus notes and herbal undertones of verbena. The vibrant flavors of Sicilian lemon and lime have a yeasty quality - think citrus curd puff pastry. Intriguing notes of white pepper and anise add complexity to the kaleidoscope of flavors that are delicate, harmonious, and long-lasting.

The "2011 Jean Vesselle Brut Prestige Millesime" is a sparkling wine made from grapes harvested in 2011, offering a crisp and refreshing taste. It’s a great choice for special occasions or for enjoying a sophisticated glass of bubbly.

We're lucky to have snagged a few bottles of this...A complex aromatic palette, with hints of walnuts and spices, this is an oxidative vin de voile wine made in the spirit of a vin jaune from the Jura. Rich and dry, this is an extremely high-class wine! An unbelievable cuvée, unique in the world... 100% Menu Pineau from vines farmed organically and planted on a flinty clay soil. The grapes are late harvested, with ultra low yields of 7 to 12 hl/ha! An unconventional approach to maturation – 120 months in barrels without ouillage, i.e. the custom of topping up the barrels regularly to compensate for the phenomenon of evaporation known as “the angels share”. When a barrel is not topped up for a long time a veil of flor develops on the surface of the wine; the flor is nourished by the wine.

The Sancerre Les Caillottes Dauny is a crisp, dry French white wine known for its citrusy flavor profile. Its rich mineral and herbal notes provide a complex taste that cut through and pair well with hearty fish dishes.

Where Jura meets Calcaveras County...

Take a cool dip in a glass of "La Baignade". From Anjou, a Chenin Blanc oasis in the Loire Valley, it's unfined, unfiltered, and totally natural. Crafted by winemakers Warren and Maïté Perrocheau of Domaine Les Errances, it captures Chenin's crispier, drier aspects. Ripe green apple, fresh citrus, and a whiff of elderflower all show up for the party. Gentle saline finish from Anjou's schist/clay soil, and a big splash of acidity that could only belong to Chenin Blanc.

Mostly Hondarrabi Zuri, the local Basque white grape, with a touch of Chardonnay. The Mokoroa family has farmed 6 hectares of trellised, sea-facing slopes in Zarautz since 2008, within Getariako Txakolina — the oldest of the Basque Country's three Txakoli denominations. Bright, briny, and lightly spritzy, as Txakoli should be.

50% Chardonnay, 50% Muscat, hand-harvested from vines up to 45 years old on volcanic limestone soils. Marie and Vincent Tricot took over an organically farmed estate in Orcet, Auvergne, in 2002 (organic since 1971), fermenting spontaneously in steel and bottling unfined, unfiltered, with no added sulfur. Explosive Muscat aromatics meet Chardonnay's citric verve.

WINEMAKING: Hand-harvested. Destemmed and pressed; fermented on indigenous yeasts in French oak barrels. Aged in older French barrels for one year. Bottled unfined and unfiltered. TASTING IMPRESSIONS: Aromas of light spice, crushed stones, lemon zest. Light on the tongue; flavors of apples, lemons and a peppery finish. PAIRING SUGGESTIONS: Salads; shellfish such as oysters or clams; tangy, fresh French cheese!

This wine is produced within the Anjou appellation but is intentionally declassified as VDF. Les Bonnes Blanches is a sector of vines widely considered to be the top terroir in the area. It’s location next to the Layon River is geologically ideal for winemaking. The Mosse family intentionally harvests earlier to produce dry whites. The soils are composed of shallow decomposing schist and quartz on schist rock, so the roots of the vineyards' 40 year old vines can get very deep, providing an unparalleled level of minerality in the wine. Grapes are slow-pressed, fermented and aged in old Burgundian barrels. Minimal sulfur added at bottling. Rich and textured, with notes of ripe apricots and pears, with a touch of wax and white flower aromas.

100% Romorantin; alcohol: 12.5%; grown in clay-siliceous soils; hand harvested; fermented in temperature controlled, stainless steel tanks with only native, wild yeasts; minimal use of SO2; aged 10 months in stainless steel tanks; certified Organic by ECOCERT and Biodynamic by DEMETER.Named for the Italian word for light, ‘”Lucé” celebrates the Renaissance when Romorantin grapes were highly prized and Italian fashion spread throughout the world. Golden yellow in the glass. Deep and complex aromas that begin with pronounced acacia fragrance, followed by rhubarb. A fresh and powerful mouthfeel with a straightforward attack and aromatic hazelnut notes. Finishes with balance and good length. This dry and balanced “grand vin” expresses all of the tradition and wealth of Romorantin.

100% Erbaluce, a Piedmontese grape documented since 1606. Gian Marco Viano farms tiny, steep parcels in Alto Piemonte (Roppolo, Biella) organically and without intervention. Aged in old tonneaux on the fine lees for 9 months — full-bodied and mineral, with citrus peel, wild herbs, and crushed stone.

The 2020 Meggiolaro "Saro" is a 100% Garganega white wine from Veneto, Italy, produced in the Gambellara area. It is a "more than organic" wine with notes of citrus, pear, and green melon, featuring a, crisp, and, mineral-driven, and , character. The wine is fermented with native yeasts and aged on lees in stainless steel.

Certified organic 100% Chenin Blanc 50-80 year old vines Multiple parcels on clay-limestone-siliceous soils Pure limestone mother rock Indigenous yeasts No malo Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Oliver Weingartner’s Harsch showcases a distinctive Hárslevelű expression: floral, apricot-driven, saline, and beautifully balanced between soft texture and crisp structure. It’s a terroir-rich wine with both freshness and character.

Bright orchard fruits (green apple, pear) and citrus (lime, lemon). A distinctive saline‑mineral streak—rocky, basalt-driven—comes through mid-palate and lingers Kőfejtő’s Furmint captures the volcanic spirit of Somló—combining vibrant fruit, sharp acidity, and stony minerality—with a softer, lees-influenced texture. It’s a compelling expression of terroir, ideal now but capable of evolving with a few years’ cellaring.

100% Chardonnay, featuring bright aromas and mineral-driven citrus notes, with aging in neutral oak barrels to add a touch of texture without heavy butteriness. Domaine Digioia-Royer is a family-run winery located in the beautiful village of Chambolle-Musigny, nestled in the Côte de Nuits, Burgundy.

100% Chardonnay off 35-year-old vines in La Combe, a Puligny parcel of silt and clay over limestone just east of the village, below Les Houillères. Anne Bavard-Brooks has farmed her tiny 3.5-hectare Puligny-Montrachet estate organically and biodynamically since 2005, making no more than 500 cases a year across her range.

IYKYK

100% Chardonnay off the golden-limestone parcels closest to Sylvain Bock's cellar in Alba-la-Romaine, Ardèche. Bock has farmed 7 organic hectares here since 2010, after years working with natural-wine pioneer Gérald Oustric at Le Mazel. Aged 12 months in oak — ample and complex, with roasted and dried fruit notes.

only 10 cases in MA! (8 of them here...;) 65% Gros Manseng and 35% Petit Manseng. The grapes are destemmed and fermented on their skins for 23 to 46 days. Critics describe it as having “a vivid bouquet that recalls sun tea and blood orange” with flavors of fresh apricot and white peach.

Features intense aromas of fresh butter, hazelnut, and spice, with a racy, mineral-driven profile. Vintage Note: 2011 was a year with a wet early summer, resulting in lower yields, but produced wines with good balance and delicate,, rather than heavy, structure

The Maison Pascal Clement Bourgogne Blanc is a white wine from Burgundy, France, known for its crisp and refreshing taste. This wine pairs well with seafood and light pasta dishes, making it a versatile choice for meals.

Producer: Domaine Justin Girardin Appellation: Santenay (Côte de Beaune, Burgundy) Grape: Chardonnay Viticulture/Vinification: 30-year-old vines, 15% new oak, aged 12 months in barrels, utilizing larger 400-liter barrels for less wood impact in 2022. Tasting Notes: Fresh and vibrant with notes of lime, green apple, hazelnut, and stony minerality. Style: White - Buttery and Complex. Pairing: Pairs well with chicken, turkey, and seafood. Characterized as mineral-driven, balanced, and fresh, often described as having a rich, nutty finish reminiscent of Chassagne-Montrachet. Grown on steep, rocky clay-limestone slopes, this wine showcases aromas of citrus, pear, and hints of vanilla

Taking over the family estate in 2014, Morel has embraced organic and biodynamic farming practices inspired by Rudolf Steiner and Masanobu Fukuoka. The estate spans 6 hectares in Poligny, focusing on minimal intervention in the winemaking process, which includes using native yeasts and minimal sulfites. This approach ensures the wines reflect their unique terroir, characterized by marl and clay-limestone soils. This Chardonnay comes from 35 year old vines planted on Trouillot marl terroir. Hand harvested, destemmed, and pressed directly to tank. Native yeast fermentation and malolactic fermentation start in tank and wine is then transferred to neutral 600L barrels to complete fermentation. No SO2, no fining, no filtration. Expressive honeysuckle and lemon notes with spice undertones. Shows remarkable tension, vivacity, and energy with very saline and mouth-watering mineral character. Bright freshness defines this vintage.

The Elektrik Kool-Aid quartzite test. The 2022 Kiedrich from Eva Fricke offers seemingly kaleidoscopic detail and a crackling energy all its own. The nose is zesty and a bit wild, with aromas of sea spray, lemon and lime peel, bracken and green apple skin. The palate is ripe, but chiseled and sinewy, more electric circuit than mere steel, and while is seems to be nearly careening across the palate, the kaleidoscopic bus continues to pick up passengers.

85% Sauvignon Blanc, 15% Chardonnay from 25-year-old biodynamic vines. The Gendrier family has farmed 42 hectares in Cour-Cheverny since 1846, biodynamic for over 25 years and now run by Pauline and Alexandre. Hand-harvested and wild-fermented, aged 5 months on the lees in steel, lightly filtered with minimal sulfur — lively citrus rounded out by a touch of Chardonnay finesse.

Muscadelle / Sauvignon Blend. A white wine with a beautiful golden hue and notes of citrus, white fruits, and honey. On the palate, it has a lovely roundness at the start, giving way to freshness and herbaceous notes.

The 2024 Charalaboglou Malagouzia "In Anthesis" is a 13% ABV organic, dry-farmed white wine from Serres, Macedonia, Greece. Hand-picked near Mount Pangaion, this aromatic wine features notes of lime, apricot, and jasmine, with a rich, creamy texture and vibrant acidity, and is produced using sustainable, low-intervention techniques.

Cayuga White, a Cornell hybrid, off the very first commercial Cayuga vineyard in the Finger Lakes, planted in 1976 on the west side of Cayuga Lake. Usonia was launched in 2019 by Julia and Alex, low-intervention winemakers just next door to that original vineyard. Whole-cluster pressed, fermented partly in neutral barrel, unfined, unfiltered, zero added sulfur.

60% Grašac, 20% Tamjanika, 20% Sauvignon Blanc — indigenous Serbian varieties given a little skin contact for extra aromatics and texture. Aleksandar Todorović is a second-generation grower in Lipovac, Serbia, farming organically (certified 2023) on vines his father planted the year he was born.

100% Chardonnay off vines planted in 1946 — the first parcel given to Julien Brocard's father, the same year he was born — a tribute to Jean-Marc's mentor Louis Petit. Brocard has farmed some 80 hectares around Préhy and Chablis largely organically and biodynamically for decades, still an unusually rigorous approach for the appellation.

A classy next step for Sauvignon Blanc lovers. A blend of Savagnin, Chenin Blanc, Macabeu, and Grenache Gris. Grapes are harvested from young vines that were planted in a parcel of blue clay that was regenerated with flowers, cereals, herbs, vegetables & livestock for 8 years before replanted. Haru Blanc has clean tropical fruit notes, and a slightly creamy texture backed by nice acidity.

40% Grenache Blanc, 40% Viognier, 20% Sauvignon Blanc, from Santa Barbara County, CA. So Far Out is a Los Alamos, CA project built on 100% organic, 100% Santa Barbara County-grown fruit with minimal cellar intervention. This blend layers peach and honeysuckle against a saline, mineral edge, with a slightly viscous texture and a greener, herbal cut on the finish.

55% Chardonnay, 39% Chenin Blanc, 6% Sauvignon Blanc from Stellenbosch, South Africa. IBest Wines was founded by Ingrid Best, a two-decade veteran of Diageo, Moët Hennessy, and Bacardi, to spotlight Stellenbosch and bring more diversity to the wine industry. This blend is bright and food-friendly, layering orchard fruit and tropical notes from the Chardonnay and Chenin over a lifted, citrusy edge.

100% Chardonnay from Burgundy, France. Bernard Defaix founded the domaine in Chablis in 1959; today it's run by fourth-generation winemaker Didier Defaix and his brother Sylvain, farming 27 hectares certified organic since 2012, including three Premier Cru sites. This entry-level Bourgogne Blanc rests on its lees for eight months in stainless steel, giving it the classic Chablis-house lift and texture without any oak.

100% Chardonnay from the Jura, France. Domaine Buronfosse is a 4.5-hectare estate in La Combe de Rotalier run by Peggy and Jean-Pascal Buronfosse, working with indigenous yeasts, no fining, no filtration, and zero added sulfur across the range. Marcus comes off limestone soils and ferments spontaneously in wood, aged nine months ouille (topped up, non-oxidative) for a fresh, mineral-driven style of Jura Chardonnay.

100% Obeideh, an indigenous Lebanese variety, from Lebanon. Sept Winery was launched in 2016 by Maher Harb, who left a data-consulting career in France to return to his family's land in Nehla and became Lebanon's first biodynamic producer; the estate specializes in single-varietal wines from native grapes like Obeideh and Merweh whose lineage traces back to vines his ancestors inherited from Bekaa Valley monks in 1850. This bottling is an honest, unblended expression of one of the Levant's oldest white grapes.

A blend of Grenache Blanc (largely from 70-year-old vines), Grenache Gris, Macabeu, and Roussanne, grown on clay-limestone soils at 350-380 meters in Vingrau, Roussillon. Domaine Gardiés is a respected family estate now run by Jean and his son Victor, farming organically in the hills above the Mediterranean. Fermented with wild yeast in oak and aged 12 months in demi-muids with light bâtonnage, it's rich and creamy, with ripe stone fruit, citrus lift, and a long, spiced finish.

Tsitska, an indigenous white grape of Imereti, western Georgia. Simonica is a family winery run by Nini Chkheidze, the third generation to continue her family's winemaking tradition, working with native varieties in traditional qvevri. Pale straw in color, with delicate aromas of linden blossom and honey, fresh acidity, and a clean, balanced finish.

100% Sauvignon Blanc from the Western Cape, South Africa. Handpicked and whole-bunch pressed with minimal sulfites to encourage natural fermentation from indigenous yeast, then aged in barrel for 30 months. Made by Nice Beverage Co., a Black-owned project founded by Hardy McQueen focused on low-intervention, sustainably farmed wine.

Foxglove Chardonnay is a crisp white wine with notes of citrus and tropical fruits. It's a great choice for pairing with seafood or enjoying on its own.

100% Pinot Bianco from the Marzeno hills of Ravenna, Emilia-Romagna. Ca' di Sopra is a passion project of winemakers Camilo and Giacomo, farming clay-and-limestone soils not typically associated with Pinot Bianco. The first grape harvested on the property, fermented at room temperature and aged six months in cement. Mineral, floral, and complex, with notes of apple, flowers, stone, and citrus.

Mottobello is a structured, single-varietal white wine produced by Azienda Agricola Francesco Brigatti in Suno, within the Colline Novaresi DOC of Alto Piemonte, Italy. Made from the native Erbaluce grape, it features a straw-yellow color, crisp acidity, mineral depth, and aromas of acacia, honey, and wildflowers.

Vermentino from the Riviera Ligure di Ponente, grown on steep terraced vineyards overlooking the Mediterranean. Deperi was founded in 2004 by Paolo Deperi with his father PierLuigi and uncle Mauro, farming multiple estates across Liguria. Aromatically pure and mineral-driven, with crisp, saline drinkability.

Brothers Vittorio and Michele Verzillo have always been passionate about wine. Growing up in Southern Italy's Campania region, they were familiar with the lore of the local but forgotten Pallagrello, Asprinio, and Casavecchia grapes. When the opportunity came along to purchase a vineyard of Pallagrello, they knew they couldn’t pass it up. White Pallagrello grapes are harvested from 23-year-old vines on the hillsides of Castel Campagnano. After manual harvest and fermentation in steel tanks, the wine ages for six months on the lees. The result is a crisp and zesty white for summer. White peach, orange blossom, and Mediterranean herbs are followed by dry mineral finish.

A blend of Clairette and Vermentino (Rolle) from a 28-hectare estate in Provence's Côtes de Provence appellation. Château des Ferrages harvests at night to preserve freshness, then macerates the juice briefly before pressing to build texture and aromatic depth. Bright and expressive, with notes of citrus, grapefruit, hawthorn blossom, and pineapple.

A blend of white Grenache, Vermentino, and Roussanne grown organically in the Luberon. Laura Aillaud ferments with native yeasts and works with minimal intervention across her small parcels. Expressive and orchard-driven, with notes of mirabelle plum, quince, and elderflower.

This is a Riesling wine produced by Jean-Baptiste Adam under the Les Natures line for the 2022 vintage. It offers a refreshing taste with crisp acidity, making it a great choice for pairing with seafood or enjoying on its own.

Iločki Podrumi Graševina is a white wine known for its crisp and refreshing taste. Made from 100% Graševina, Croatia’s most widely planted grape. Bright acidity and crunchy flavors of tart green apple, citrus curd, and peach. Pair with delicate seafood dishes, fresh salads, and lighter fare.

Rich and declines filed blend of white varietals, including Trebbiano, Grechetto, and Vermentino. Intense golden yellow in color. On the nose, it offers freshness and elegance, opening with notes of white peach, pineapple, and delicate hints of lemon zest. On the palate, its lively freshness fills the mouth and accompanies the entire tasting experience. The body is full and well-structured, supported by a light yet noticeable tannin. Flavours of grapefruit and fresh elderflower followed by a long, savory finish. Excellent to drink now, but also promises interesting development with a few years of bottle aging.

Blend of Croatian white grapes Pošip and Vugava from the island of Brač. Pale gold color. Bright orchard fruit and citrus on the nose with a saline-mineral lift. Medium-bodied palate with crisp acidity and a long clean finish.

100% Savagnin made in the Jura’s ouillé (non-oxidative) style. Fresh white flowers, stone fruit, lime zest, and a salty finish for a mouthwatering, mountain fresh white. Chicken or lobster pot pies, fondue night, and fresh shellfish all have what it takes to pair with this one.

Michel Bedu's "Silex" Sauvignon Blanc is a flinty and bright dry white wine from France's Loire Valley. Predominantly Sauvignon Blanc (85%), with a touch of Chardonnay from 25-year-old vines. Sancerre-esque at an everyday price point.

It's not your daddy's Txakoli. Ugabe's unfiltered Txakoli ages on the lees for 6 months, creating a fuller-bodied white wine that verges on orange. Packed with salty, lemony Granny Smith freshness, it's a fun, original bottle for summertime.

The Winebow CVNE Pagos de Galir Godello 2021 is a refreshing Spanish white wine made from the Godello grape. It offers a crisp and clean taste, perfect for pairing with seafood or enjoying on its own.

Chardonnay from high elevation vineyards in Arbois and Montigny-les-Arsures. Owner Guillame d'Angerville farms biodynamically, and five hectares of his vines have never seen a chemical. Fermented and aged in large neutral barrels, the Chardonnay maintains powerful minerality and clean acidity.

Natural Roussillon blend of Macabeo and Muscat from New Zealand winemaker Tom Lubbe. Bright, aromatic, and high-toned with citrus peel, white orchard fruit, floral aromas, mountain herbs, and a distinct saline, mineral finish.

Matassa Blanc is typically a blend of Grenache Gris and Maccabeu, sourced from old vines grown on schist and marl soils in the hills above Calce, near the Spanish border. Farmed biodynamically and harvested by hand, the 2024 vintage reflects a cool, balanced growing season that preserved freshness and aromatics. Grapes are fermented with native yeasts—some on skins, some direct-pressed—then aged in neutral vessels (usually large foudres or demijohns). No fining, no filtration, and minimal sulfur are used. The result is a complex, low-intervention white with savory depth and vivid minerality. Expect notes of citrus, chamomile, orchard fruit, and sea spray, carried by a fine phenolic grip and electric acidity. Domaine Matassa was founded in 2003 by New Zealand-born winemaker Tom Lubbe, who has become a leading figure in France’s natural wine movement.

A powerhouse blend of Carricante and Chardonnay, "Valcanzjria" serves up rich orchard fruits, chamomile, and citrus notes. Fermented in stainless steel and aged on the lees to up the texture, "Valcanzjria" ages in bottle for several months. An exceptional choice for seafood, risotto, or vegetarian fare.

Les Equilibristes Picpoul is a crisp white wine known for its refreshing taste and bright acidity. It's a perfect choice for pairing with seafood or sipping on a warm afternoon.

Old-vine Chenin Blanc from Patrice Colin, a natural winemaking force in the Loire Valley's northerly Coteaux du Vendomois. Patrice's family has been making wine there since 1735. This richer style of Chenin Blanc features ripe, spiced orchard fruits and a powerful streak of minerality. User-friendly for cheeses, hors d'oeuvres, flaky fish dishes, or as a treat all by itself.

Krakhuna is a native Georgian white grape whose name means "crispy." An organic, all-natural kvevri-aged wine from Nini Chkheidze, it has rich stone fruit flavors and luscious acidity. A round and structured choice for seafood and vegetarian cuisines.

The Wine 2024 Can Sumoi Garnatxa Blanca is a white wine made from Garnatxa Blanca grapes, known for its crisp and refreshing taste. It's perfect to enjoy on its own or paired with light dishes like seafood or salads.

Can Sumoi 2022 Xarel·lo Penedès is a white wine made from the Xarel·lo grape variety, native to the Penedès region in Spain. It's known for its crisp and refreshing character, making it a great choice for pairing with light dishes or enjoying on its own.

This is a French white wine from the Montlouis-sur-Loire region, known for its crisp and refreshing flavor. The 2020 vintage of "Petits Boulay" offers a delightful balance of fruitiness and minerality.

Refreshing blend of Torrontés and Sanjuanina. Cara Sur is a small winery founded in 2011 as a partnership between two couples who were inspired to revive ancestral vines and produce wines from traditional Argentine varietals.

Anna Espelt Pla De Gates Blanc 13 is a refreshing white wine from the vineyards of Spain's Espelt family. It's a great choice for a casual dinner or a relaxing evening with friends.

Weißburgunder QbA Trocken is a dry white wine made from the Pinot Blanc grape variety. It's known for its crisp and refreshing flavor, making it a great choice for pairing with light dishes or enjoying on its own.

The Lini 910 Labrusca Bianco is a refreshing white wine with a light, crisp taste. It's perfect for enjoying on a warm day or pairing with light appetizers and seafood.

Rich, slightly oxidative Chenin Blanc aged for 12 months in French oak barrels. Vintner Damien Laureau sources fruit for his Savennières "Les Genêts" from vineyards clustered around the Moulin de Beaupréau at the far northern edge of the appellation. A perfect bottle for roasted poultry, fall root veggies, and Thanksgiving dinner.

A saignée rosé built mainly from Grenache Gris with Carignan and Mourvèdre, grown on the stony soils of Corbières. Domaine de Fontsainte has been a benchmark estate in the appellation for roughly 50 years. Pale-colored and dry, with notes of rose, orange zest, and strawberry.

100% Bobal from old vines near Jumilla, in Spain's Murcia region. Parajes del Valle was founded in 2018 under 28-year-old winemaker María Jover, who works within the traditional "Terraje" system, where landholders lease vineyards to farmers who tend the vines and share a portion of the crop back, preserving old-vine fruit and fair pay for growers. This organic rosé ferments spontaneously with native yeasts and rests on lees, giving red berry fruit, citrus lift, and a silky texture.

A blend of Mourvèdre, Grenache, and Cinsault from Bandol, Provence. Château Barthes farms within the Bandol appellation, established in 1941 on the terraced hills above the Mediterranean where Mourvèdre reaches its fullest expression. This rosé is fragrant with red berry and acacia blossom, juicy strawberry and raspberry on the palate, with the bright acidity and lime-zest finish Bandol rosés are known for.

100% Pinot Noir from Barnwell Vineyard, Russian River Valley, Sonoma. Jaam Moynihan and Bobby Huff met working at Kosta Browne and launched Joseph-Jibril (a hyphenation of their middle names) in 2021 with organically farmed, low-intervention Pinot Noir. This rosé ferments with indigenous yeast in neutral tanks off the same vineyard as their red bottling, made to be crushable rather than precious.

A Frappato and Nero d'Avola rosato from Vittoria, Sicily. Gurrieri began in 1972 as Vincenzo and Graziella Gurrieri's personal project in the Iblei Mountains and is now run by their children Giovanni and Angela on 9 fully organic hectares, hand-harvested and fermented with indigenous yeast. This rosato pairs Frappato's brightness with Nero d'Avola's depth for real texture and structure, not just a pretty color.

A blend of Xinomavro, Limniona, and Mavroudi, three indigenous Greek varieties sourced from Macedonia, Thessaly, and Thrace. Oenops was founded in 2015 by Nikos Karatzas as a micro-négociant project, seeking out cool-climate, old-vine plots of native grapes across Greece with minimal intervention. Apla ("simply") is layered and crisp, with tangerine, wild strawberry, and raspberry against a savory, lingering finish.

100% Malbec, hand-harvested from Santa Julia's organic estate in Maipú, Mendoza. Santa Julia was founded by the Zuccardi family and named for Julia Zuccardi, third-generation matriarch of one of Argentina's leading wine families. Chimango is a natural rosé: gently pressed for a pale pink hue, fermented with native yeast, and bottled with no added sulfur, showing fresh strawberry, cherry, and raspberry.

The Moulin De Gassac "Guilhem" Rosé is a refreshing wine that comes in a 750ml bottle. It's a nice option for those who enjoy a light and fruity taste in their rosé.

A 60/40 blend of Prokupac and Merlot from Serbia's Tri Morave region. Aleksandar Todorovic has farmed organically since 2023, working with a native Balkan grape alongside international varieties. Fresh and easy-drinking, with notes of grapefruit and strawberry.

A blend of Grenache Noir, Syrah, and Cinsault from Famille Milan's biodynamic estate in Provence, farmed biodynamically since the 1980s. Vinified in concrete for texture and precision. Delicate and aromatic, with notes of spring flowers, strawberry, and grapefruit.

The Chateau De Roquefort Corail Rose 2023 is a crisp, refreshing rosé wine with a blend of vibrant flavors. It's perfect for warm days and pairs well with light dishes or can be enjoyed on its own.

100% Aligoté Doré from vines below Comblanchien, on the site of an old Gallo-Roman villa in Burgundy. Antoine Lienhardt started his domaine in 2012 and quickly became one of Burgundy's most talked-about young biodynamic winemakers, working with minimal intervention in the cellar. Given extended skin contact, this Aligoté takes on an amber-orange hue with grip, texture, and savory depth well beyond the grape's usual lean, high-acid style.

Varietal: 100% Chenin Blanc Notes: Organic/biodynamic farming, macerated for 3 days in neutral oak barrels and aged 10 months, also in neutral oak barrels. Fining: no Filtration: no So2: no Only 1000 bottles made, only 120 available in the US!

100% Chenin Blanc, macerated for about a week on its skins. Les Errances is the Anjou estate of Maïté Perrocheau and Warren Truchon, who farm roughly 6 hectares of schist soils under a permaculture approach, organic for over 15 years. Aged in tank, it's an elegantly light skin-contact wine — salivating acidity, citrus and orange zest, with fine, saline length.

A blend of two-thirds Sauvignon Blanc and one-third Chardonnay, given a mix of whole-cluster and destemmed skin contact. Sylvain Bock makes natural wine in Alba-la-Romaine, Ardèche, without oenological inputs, fining, or filtration. This was his first skin-contact bottling — rounded and fresh, with apricot, white flower, peach, mint, and almond, finishing salivating and saline.

Jean-Yves Péron is a young artisan patiently reviving ancient, almost forgotten high-altitude vineyards in the French Alps, near Albertville. After studying oenology in Bordeaux, he trained with natural winemakers Thierry Allemand and Jean-Louis Grippat in the Rhône Valley and Bruno Schueller in Alsace. Started in 2004, he works with multiple steeply terraced micro-parcels (3 hectares total) of 115-30 year old Jacquere and Mondeuse vines, planted to friable mica-schist soils; his oldest parcels were planted in 1893, and have not seen phylloxera. Organic farming, indigenous yeasts, non-interventionist winemaking, avoidance of filtering and fining and use of little or no sulphur make these natural wines of the first rank. Wine made from 100% Jacquere grapes from a small plot composed mainly of limestone soils. Spontaneous fermentation, 2-week maceration on skins and maturation in used oak barrels for 12 months.

A 2023 blend of 30% Grenache Blanc and 70% Ugni Blanc, part macerated three months and part five months in stainless steel. Laura Aillaud, once a sommelier and restaurateur, now farms about 6 hectares of parcels at 250-450m in La Tour d'Aigues, Luberon, as naturally as possible with minimal sulfites. The result sits close to an orange wine — complex and elegant, with citrus and floral lift, delicate bitters, and a long, gastronomic finish.

The Donkey & Goat Stone Crusher is a unique skin-fermented Roussanne wine that offers a distinctive blend of flavors and aromas. This wine is known for its intriguing texture and complexity, appealing to those who enjoy trying something a bit different.

This wine is named after Marc Overmars, the Dutch soccer player (the Dutch wear orange jerseys, this is an orange wine...). But as Joseph Mosse elaborates: “It can also be interpreted in other ways, like space exploration or the pursuit of something. Am I going too far?” Winemaking: Seven day maceration on the skins with daily punchdowns. Aged for eight months in old Burgundian barrels. 20mg per liter of sulfur added at bottling.

Eugenio is made from Moscato Giallo Istriano (Istrian Yellow Moscato). It's believed that Moscato originated in Greece and was introduced to Istria via land. Istria is a region in the former Yugoslavia that is now Croatia, and was once part of Italy. Since it's no longer listed as a designated region of origin and is not available at nurseries, the winery has been increasing its own cuttings year by year. After harvest, the grapes are destemmed and placed in open wooden fermentation tanks for 4-5 days of maceration and alcoholic fermentation. The wine then continues fermentation and ageing in large barrels for 8 months before being bottled unfiltered. It is then aged in bottle for approximately one year before being released. Only a very small amount of sulfur dioxide is added during transfer.

A field blend of white varieties (the winemaker keeps the exact mix under wraps) from a 150-year-old vineyard on Croatia's Plesivica hills. The Tomac family has made wine there for over a century and began working with buried Georgian qvevri in 2006. Fermented and macerated in qvevri for four weeks, then aged a year in large 2,000-liter wood casks and bottled unfiltered. Golden and tannic, with dried apricot, apple cider, orange peel, ginger, and warm spice.

100% Olaszrizling (Welschriesling) from Turay Family Winery in Baj, in Hungary's Neszmély region, founded in 2002 by István Turay and Éva Turayné Székely. The estate has farmed fully biodynamically since 2018, working the hillsides above the Tata Basin. Olaszrizling here shows its classic character — crisp and green-apple-toned, with a touch of almond and mineral drive.

A blend of Juhfark and Riesling with no added sulfites. Oliver Weingartner farms just 4 hectares at 5 Haz Borbirtok, on Somlo's north slope below the ruins of the 13th-century castle, working with wild yeasts and no fining or filtration since starting his label in 2020. Three-quarters of the blend ferments as whole clusters in tank, the rest destemmed and macerated on skins for two weeks, then aged split between new Hungarian oak and a porous plastic tank. The name nods to its split, dual-track winemaking.

100% Pinot Gris, fermented on its skins. Joseph-Jibril is a Sonoma County label from Jaam Moynihan and Bobby Huff, sourcing organically farmed fruit and working with native ferments and minimal intervention to make honest, crushable wines. Skin contact draws out Pinot Gris's naturally coppery hue and gives it a fuller, more textured body and deeper flavor than a standard press-and-ferment bottling.

Skin Contact Pinot Gris with small additions of barrel-aged Riesling and spicy Gewürztraminer. The Ross & Bee Maloof 2021 "Where Ya PJs At" is a playful and comfy pajama set perfect for lounging around the house. Its relaxed fit and soft fabric make it ideal for a cozy night in.

Qvevri-aged amber wine made from 80% Rkatsiteli and 20% Mtsvane. Georgian Amber Wines are the original orange wine: white grapes ferment for extended periods on their skins in clay vessels buried underground. The result is a powerful wine with dry tannin, rich fruit, and presence. Natural, unfined, and unfiltered.

Field Recordings Freddo is a unique, chilled red wine known for its vibrant flavors and refreshing finish. Enjoy it with barbecue or as a delightful companion to a sunny day.

Generosa is a rare Hungarian variety grown at Turay Family Winery in Baj, in the Neszmely region, an estate founded in 2002 by Istvan Turay and Eva Turayne Szekely and farmed fully biodynamically since 2018. Here it's made as a light, juicy still red, carrying the same terroir-driven, low-intervention approach Turay applies across its range.

Unico Zelo Fresh A F is a vibrant Nero d'Avola wine from Riverland, Australia. It's known for its fresh and juicy flavor profile, making it a delightful choice for casual sipping or pairing with a variety of dishes. The insane water-efficiency of this variety coupled with no additions in the vineyard or winery (save for a small component of SO2 at bottling) displays the potential for this variety to craft succulent, juicy, aromatic and supremely refreshing wine. A touch of ancient vine Zibibbo lifts the aroma into supreme smashability. Scored a 93 from Wine Enthusiast!

Dark Rosé / Chillable Red made from a cofermentation of native Georgian grapes, including Saperavi and Kakhuri (red) with Rkatsiteli and Mtsvane (white). Chocolate-dipped berries and red jam. Tilisma is a low-intervention and natural winery in Kakheti, Georgia's main wine region.

Mas Que Vinos 2021 '5/4' Clarete is a unique wine blend from Tierra de Castilla, Spain. It's known for its refreshing taste, perfect for casual gatherings or enjoying on a warm day.

A 70% Syrah, 30% Carignan blend from Aurelien Petit in the Languedoc, the only vintage he made under this name — a reference to the leaf spots left by a fungus that cost him 80% of that year's crop. Fermented with native yeasts, with some pump-overs and pigeage, aged in a mix of used barrels and vats, unfined and unfiltered.

A field blend led by 60% Barbera with Freisa and other native reds, from the single Bricco vineyard behind the family villa. Lorenzo Corino, a fifth-generation grower and soil scientist in Costigliole, Piedmont, farms biodynamically and organically under regenerative principles, with no added sulfites and native yeast fermentation. Fresh and balanced, with raspberry and shavings of chocolate.

Antoine Lienhardt is a rising star and humble overachiever in the appellation of Côte de Nuits Villages. In 2011, he took over 4.2 hectares of vines that were planted by his grandfather in the 1960s. The 2012 vintage produced the first estate-bottled wines in the family. From several plots, with stones and pebbles, clay, and limestone. Harvest is determined by consistent tasting in the vineyards for optimum ripeness. Grapes go through whole cluster semi-carbonic maceration in tank before indigenous yeast fermentation and the wine is aged for 12 months in oak barrels, 10% of which are new. Intended to show the complexity and beauty that occurs when you blend grapes from different soils, exposures, root stock, and vine age (these vines averaging 60-70 years old). Only 333 cases produced. 100% whole-cluster known for its energy and purity. It features vibrant red fruit aromas—raspberry, cherry, and wild hedgerow, delicate earthy notes, silky tannins, and a firm, saline minerality.

Marco Tomei is the only winemaker producing wines from native grapes in his Lazio hometown, Sezze. The ancient red grape Abbuoto is the grape that inspired Marco to pursue his dream of becoming a winemaker. The grape can be traced back to Roman times, but today, it's a rarity. The grapes are processed through spontaneous fermentation using indigenous yeasts. Unfined and unfiltered to preserve its purest expression, the wine is a feast of red fruit aromas and flavors. Tart cranberry and jammy strawberry notes are kept in check by spicy aromatics and herbal undertones.

100% Carignan from 40 to 50-year-old vines at Aurelien Petit's Le Petit Domaine in Montpeyroux, Languedoc. Destemmed and macerated for 10 days to pull out spice, tannin, and structure, then aged 10 months in old barrels. Organically farmed, made without additions. Fruit-forward, with a briny olive note on the finish.

This 100% Mavrud wine from grapes that are harvested entirely by hand and then left to dry out and raisin-ate for two months. This is a similar method used for Amarone wines in Italy (apasimento method). The wines are then fermented and matured for 2 months in oak. After that they are aged in glass demi-johns (large jars) some some slight oxidative notes. The result is a deeply concentrated, dark fruited and intensely structured wine. Something truly special.

100% Pinot Noir from the Corton grand cru, from the Les Renardes climat adjacent to Clos du Roy, planted in 1963 on shallow brown limestone over clay scree at 280-320m, southeast-facing. Domaine Jean-Baptiste Boudier hand-harvests with double sorting, infuses 12-14 days with part whole-bunch fruit, ferments with native yeasts, and ages 14-20 months in French oak, 15-25% new. Bright red fruit, cherry and raspberry.

100% Syrah from Sonoma Mountain in Sonoma County. Bold and full-bodied, with smoke, black fruit, and pepper spice up front, opening into stewed plum, incense, and mulling spice.

100% Trousseau, Cotes du Jura. Jean-Luc Mouillard was born at the foot of the Chateau-Chalon cliffs and founded his domaine in 1991, now farming about 25 acres across Cotes du Jura, L'Etoile, and Chateau-Chalon under pragmatically sustainable, chemical-free practices. Ruby-colored and vibrant, with red berries, cherry, and violet, supple tannins, and mouthwatering acidity.

100% Ploussard from mixed parcels in the La Rouge and La Bidode vineyard areas of Pupillin, the historic home of the grape. Domaine Overnoy-Crinquand, three generations in the village, farms 5.5 hectares organically alongside a herd of cows raised for Comte cheese and its own grain crops. Clean and vibrant, with red berry and rose petal aromas, rustic minerality, and brambly sage notes — translucent in the glass but with real tannic grip.

100% Gamay from the sole monopole vineyard of the Moulin-a-Vent appellation, 70-plus-year-old vines on arid granitic soil beside the cru's namesake windmill. Domaine Labruyere, one of Beaujolais' leading estates, ages the wine a year in large barrels. Perfumed and floral, ripe and concentrated, with savory minerality, black fruit, and warm tannins.

The 2023 Hervé Souhaut "La Souteronne" is a natural,100% Gamay wine from Arlebosc in the Northern Ardèche, Northern Rhône. Produced by Domaine Romaneaux-Destezet from 50–100 year-old vines on granite, it is known for being light-to-medium-bodied, vibrant, and aromatic, showcasing flavors of strawberry, cherry, and smoky herbs with a mineral-driven finish

A new red blend for Jolie-Laide coming from a unique spread of vineyards and varieties dotted around California - 38% Valdiguie, 33% Mourvedre, 17% Grenache, 12% other (Cab Franc, Syrah, Carignan, Petite Verdot).Glou d’ Etat is a light red wine made in a fun and irreverent style, inspired by many of their favorite European wines. The wine is made with carbonic maceration, before being foot-crushed and left to complete fermentation with whole clusters, creating a lighter drinking style with fresh aromatics and a lower tannin profile. Yum!

90% Syrah co-fermented with 10% Viognier, from vines Jean-Michel Stephan planted between 1994 and 1997 in the lower Coteaux de Tupin. Biodynamically farmed and Demeter certified; Stephan partnered with his son Romain in 2017 to found Maison Stephan. Aged a year in stainless steel. Vibrant, floral, and silky, with cherry, stone, and peppercorn, fine tannins, and a long peppery finish.

Foot crushed, 100% whole cluster fermentation, four weeks of maceration, 8 months aging in neutral oak. No added Sulfur.

100% Gamay, from a parcel of "corne verte" (pink granite and diorite), a terroir unique to Cote de Brouilly. This was Pierre Cotton's first cuvee, planted in 2014; the domaine is now run with partner Marine Bonnet as Bonnet-Cotton. Organic farming, full carbonic maceration of whole clusters in cement tank, aged nine months in foudre, unfined and unfiltered with no added sulfur. Structured and powerful yet fresh, with dark berry fruit and a granitic edge.

Janasse Chateauneuf Du Pape Rouge is a rich red wine from the renowned Chateauneuf-du-Pape region in France. It offers a blend of traditional flavors and is perfect for pairing with hearty meals or enjoying on its own.

100% Syrah from the acclaimed Alder Springs Vineyard in Mendocino, Catch & Release's first foray into cool-climate Syrah. Made by Monica Varriale and Beno Stewart, a Sonoma-based partnership devoted to gentle, low-intervention winemaking with organic and biodynamic fruit and native yeast. Fully whole-cluster fermented, aged 12 months in neutral 500L oak puncheons, then cellared two more years before release. Articulate and self-assured, with dark fruit, peppery spice, and savory depth.

100% Gamay, from a 0.8-hectare Regnie parcel of yellow granite and sand, with old vines planted across three eras: 1927, the 1940s, and the 1990s. Made by Pierre Cotton and Marine Bonnet (Bonnet-Cotton), organic farming with native-yeast fermentation, whole-cluster maceration in concrete tank, then aged 8-10 months in century-old foudres with very little or no added sulfur. Juicy and energetic, with crunchy red fruit and a mineral finish.

Chateau Le Petit Ducru Saint Julien is a red wine from the renowned Saint-Julien appellation in Bordeaux, France. It offers a balanced and refined taste, making it a great choice for wine enthusiasts looking for classic Bordeaux flavors.

The Plaisance Penavayre Fronton Rouge is a red wine from the Fronton region, known for its bold and distinctive flavor profile. It's a great choice for wine enthusiasts looking to explore unique French reds.

A blend of Grenache, Cabernet Sauvignon, Syrah, and Carignan from Mas de Gourgonnier, a Cartier family estate in Mouries at the foot of the Alpilles mountains, certified organic since 1975 and one of the first in Provence to do so. Hand-harvested, fermented on indigenous yeasts, and aged in stainless steel and old oak barrels, unfined and unfiltered. Rustic and smooth, with dark berry and plum fruit, garrigue, and earthy spice.

100% Pinot Noir from the Pellenger parcel on the south slopes of Fruska Gora Mountain in Vojvodina, Serbia, named for the old pillory once used at the site. Erno Sagmeister, a pioneer of Serbian natural winemaking based in Kanjiza, hand-harvests the fruit and macerates 14 days without stems, followed by spontaneous fermentation and 20 months aging on fine lees in oak, with no additives or filtration. Aromas of red currant, cranberry, kirsch, rose, and violet, with soft tannins and a clean, lingering finish.

The Domaine Courbis Cornas Les Eygats is a rich red wine from the Cornas region in France. It's known for its deep flavors and smooth finish, making it a great choice for a special dinner or celebration.

A Grenache, Merlot, and Syrah blend from Sylvain Bock's 50-year-old vines in the Ardèche. Whole-cluster carbonic maceration gives it a light, energetic style. Fresh and juicy, with a funky, smoky effervescence.

100% Trousseau Noir from Calaveras County, propagated from vines rescued from a UC Davis research station abandoned since the 1920s and recovered in 1989, marking the variety's return to the Sierra Foothills after nearly a century's absence. Forlorn Hope hand-picks whole clusters for vigorous pigeage with full stem inclusion, ferments ten days, then ages 14 months in neutral oak barriques. Pale and light-bodied but deep, with cranberry, strawberry, Szechuan pepper, and dried herbs.

60% Prokupac and 40% Merlot from the Tri Morave region of central Serbia. Aleksandar Todorovic took over the vineyard his father Slavisa planted the year he was born, 1995, and transitioned it to organic certification in 2018 alongside biodynamic practices. Heavier and deeply pigmented, with notes of lightly salted grapefruit and strawberry.

100% Kadarka, an indigenous grape traditional to the Fruska Gora region of northern Serbia. Erno Sagmeister, a former mathematics professor turned natural winemaker in Kanjiza, farms organically and biodynamically (uncertified) on the south slopes of Fruska Gora, using minimal intervention, spontaneous fermentation, and no filtration or additives. Light and juicy, with bright red fruit and a rustic, earthy edge.

A direct-pressed blend of Syrah and a small portion of Muscat d'Hambourg from Laura Aillaud's organic parcels in the Luberon. Macerated four days before pressing. Juicy and floral, with notes of blackcurrant, forest fruit, and licorice.

Translating to "all fire, all flame" this Grenache blend from the Luberon (South Rhone/Provence), is known for it's pure red fruit, floral notes, mineral complexity, and natural winemaking. Vibrant, juicy, and organic.

Frankova is the Serbian name for the Austrian red grape Blaufränkisch. Winemakers Jelena and Marko Burmudzija opened their organic, low-intervention winery in 2007. Dark berry fruit, rich chocolate, medium acidity, and full body.

100% Cabernet Sauvignon from Las Compuertas, the highest part of Lujan de Cuyo, Mendoza, at 980-1120 meters at the base of the Andes. Matias Riccitelli, son of acclaimed winemaker Jorge Riccitelli, founded his own winery in 2009. Hand-harvested and fermented in small concrete vats and eggs to preserve purity and delicacy of fruit. Vibrant, with dark currant, graphite, and mountain freshness.

Romitorio Brunello Di Montalcino Filo Di Seta is a rich Italian red wine known for its deep flavors and smooth finish. Made from Sangiovese grapes grown in the Montalcino region, it pairs well with hearty dishes and aged cheeses.

100% Sangiovese from vineyards on galestro soils at the foot of the Montosoli hill in Montalcino, planted in 2000. Founded by Jessica Pellegrini, Fattoria del Pino ferments spontaneously with indigenous yeast in wood or concrete, then ages 36 months in 50hl Slavonian oak followed by more than six months in bottle. Full-bodied and complex, reflecting the soul of the territory.

The Côte de la Houssaye is the domaine’s most remarkable terroir. It overlooks the wild valley of the Hyrôme and its water mill, the one belonging to Vincent's great-grandfather, a miller who later became a winemaker when he founded the estate at the end of the 19th century. Emmanuel’s grandfather, Francis Ogereau, planted the vineyard with Cabernet Sauvignon in the 1960s to produce rosé. However, his son Vincent was quickly convinced of the exceptional potential of this terroir to produce a great red and so began to do so as of the 2000 vintage. Another neighboring plot was replanted with Cabernet Sauvignon in 2005, and is included in the cuvée as of the 2009 vintage. 100% de-stemmed, ambient yeast fermentation in concrete tank, 3-week maceration, extraction by infusion (no pump-overs or breaking the cap), aged for 10-12 months in concrete eggs and 400-500 L barrels (0-15% new), filtered with diatomaceous earth.

Hand harvested in successive passes, destemmed, natural yeast fermentation in oak vats, 3-4 week maceration. Aging: 7-12 months in French oak vats and sandstone amphorae. Lush and alluring black fruits swim from the glass, before plunging into a rich palate. Intended as the most easy drinking of the Amirault wines, this has nevertheless good length and concentration.

100% Sangiovese from a 5.3-hectare estate in northern Montalcino. Alessandro took over from his father and began estate-bottling in 2011, working closely with cellar master Camilla and winemaker Castelli to produce roughly 15,000 bottles a year, barrel by barrel, with a focus on authentic terroir expression. A classic, structured Brunello.

Tuscan tradition blends this variety with the grapes of Chianti to give the wine a darker color. At Montenidoli, Colorino is fermented by itself. Montenidoli is one of only a handful of producers currently bottling this variety on its own. After a long maceration in vat on the skins, it matures for 12 months in barrique and three months in bottle. It is bottled ready to drink.

The Saint Romain Rouge is produced from 1 hectare on calcareous clay soil. The grapes are fermented in vat with indigenous yeasts and the pressing is done partially by foot. The wine is matured in barrels, 20% new, for 9 months. A fresh, elegant Burgundy Pinot Noir from the Côte de Beaune, featuring notes of cranberry, cherry, and savory spices.

100% Montepulciano, the signature red grape of Abruzzo, grown on hillsides facing the Adriatic coast. Full-bodied and approachable, with dark cherry, plum, and soft, easy tannins, a classic and food-friendly expression of the appellation.

The 2022 Kőfejtő Pince Syrah/Cab Sauv is a dry red wine blend from the volcanic Somló region in Hungary. Produced by Péter Tóth on Ság Hill, this blend typically features a low-intervention approach, spontaneous fermentation, and aging in Zemplén oak. It offers a unique, mineral-driven expression of its basalt and sand terroir.

100% Malbec from 25-year-old vines farmed biodynamically over limestone-packed plots near Cahors. Fabien Jouves, a fifth-generation winemaker, took over his family's estate in 2006, converted it to organic and biodynamic farming, and earned Demeter certification by 2011. Hand-picked, seven to ten days of skin contact, then aged six months in tank. Juicy and vibrant, with cherry, strawberry, black currant, and a touch of herbs.

Saperavi is Georgia's most important and delicious red wine grape. Dark, robust, and brooding with warm spices, dark plum, and earth, it's a fantastic alternative to your classic rich French reds. Aged with extended maceration in traditional clay kvevris, Saperavi is perfect for chilly nights and roasted, meaty fare.

Cherries, red currants, blood orange, turned earth, light barnyard, and mineral notes. This straddles the line between the light, juicy renditions of the red wines from Jura and something a bit more Burgundian and structured. The wine is still juicy and eminently delicious, but with mildly unexpected firmness and complexity. Drinking great already, but decanting or waiting a few years will enhance development.

100% Syrah from Wild Diamond Vineyard in Lake County. Maria Chiancola, a former English literature professor turned winemaker who trained through harvests in Rasteau and California, makes small-lot Rhone-variety wines under her Tipsy Rose label, about 1,000 cases a year from responsibly farmed Northern California vineyards. Native-yeast fermentation at cool temperatures with minimal additives. Peppery and dark-fruited.

A blend of Grenache, Syrah, and Mourvedre from responsibly farmed Northern California vineyards. Made by Maria Chiancola, a former English literature professor turned winemaker, under her Tipsy Rose label, about 1,000 cases a year with a focus on Rhone varietals. Native-yeast fermentation, minimal additives. Juicy and easygoing, with ripe red and dark fruit.

Cabernet Sauvignon 60%, Cabernet Franc 30%, Merlot 10%. This unfiltered + natural red blend is from Malatinszky's top-tier organic estate in Hungary's southernmost wine region, Villány. Malatinszky pioneered growing Cabernet Franc in Villány in the 1990s, and has been growing organically since its founding. The wine is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. It is plump and textured, with flavors of blackberries, black cherry and blue plum jam. Rich tannins with an elegant mouthfeel. Spontaneous fermentation with native yeasts in stainless steel. Unfiltered and unfined. No sulfur added. Certified organic.

100% Pinot Noir from a 1.04-hectare parcel above Vosne in Concoeur, in the Hautes-Cotes de Nuits, planted in 1966 on clay-limestone and marl. Domaine Jean Tardy & Fils, based in Vosne-Romanee, traces its roots to 1945 and is now run by Guillaume Tardy. Fully destemmed with a week-long cool maceration and aged 15 months in used barrels for a pure, elegant expression of Pinot Noir.

100% Cabernet Franc from three steep hillside parcels of clay-limestone soil (Beauvais, Brunetieres, and Bezards). The Lame Delisle Boucard estate has been farmed by the same family for five generations and now spans 44 hectares in Bourgueil. Fermented in old wooden tronconic vats with a 20-day maceration and aged a year in old foudres. Mineral-driven, with dark red and black fruit on a tight, acid-driven frame.

A blend of 40% Touriga Nacional, 30% Alfrocheiro, 25% Jaen (Mencia), and 5% Tinta Roriz. Elisa Freire Lobo, the Dao region's first female winemaker, took over her family's vineyards in 2010 to found her own estate, farming with a minimal-intervention, chemical-free approach. Silky and medium-bodied, with wild berries, savory spice, and a whisper of Earl Grey tea.

Chateau Maris La Touge 2019 is a red wine from France known for its rich and smooth flavor profile. It's a great choice for enjoying with a nice meal or sharing with friends during a relaxed evening.

François and Marie-Therèse Subrin, along with their daughter Florence and nephew Geoffroy, farm 5 hectares of land in the village of Sarcey, a village situated on a high plateau tucked between the Monts Beaujolais and the Monts Lyonnais in the southwest corner of the Beaujolais appellation. The Subrin’s vineyard is planted on granite soils with significant deposits of quartz and feldspar. On average, the vines are 40 years old. They farm organically and utilize principles of biodynamic agriculture The “Terroir du Martin” vintage is the result of a ten-day carbonic fermentation process in concrete vats followed by maturation in stainless steel vats.

100% Carignan from the dry-farmed, organically grown Ricetti Vineyard in Redwood Valley, Mendocino, planted in 1939 and farmed by third-generation vignerons Pamela and Tom Ricetti. Rosalind Reynolds of Emme Wines, named for her grandmother, favors old-school California varieties. Foot-crushed and fermented 100% whole-cluster for 10 days before aging in neutral oak. Crunchy, bright, and energetic.

Cabernet Sauvignon with a small touch of other local red grapes, from Manaresi's 24-hectare estate of clay-loam soils in the Colli Bolognesi. Named for artist Paolo Manaresi and now run by his granddaughter Donatella Agostoni alongside Fabio Bottonelli. Fermented with wild yeasts and left unfiltered. Fun, vibrant, and fresh, with a touch of funk and real structure beneath its easy-drinking style.

100% Gamay grown on pink granite soils in the Moulin-a-Vent cru, hand-harvested and vinified using traditional cold carbonic maceration. Raphael Saint-Cyr, fourth generation at this Anse-based, certified organic domaine, ages this cuvee through malolactic fermentation, with about half spending 18 months in barrels used at least six times. Structured and pure, with granite-driven minerality beneath dark fruit.

100% Limniona from 10-15 year old organically farmed vines on sandy-clay soils with flint in Tyrnavos, Thessaly. Christos Zafeirakis, fourth generation at this century-old estate, trained in Athens, Turin, and Milan before returning home to champion the indigenous Limniona grape. Fruity and ethereal, a lighter, brighter expression of this rare Greek variety.

100% Prokupac from 75-year-old vines on a single one-hectare parcel in the village of Desilovo, in Serbia's Toplicki region. Hand-harvested and naturally fermented, macerated for 30-40 days, then aged 18-24 months in oak, unfiltered. Blackberry, plum, cherry, pepper, toast, and old leather, with full, richly textured tannins.

A blend of Pineau d'Aunis (also known as Chenin Noir) and Cinsault. Domaine des Lampyres, meaning "domain of the fireflies," was founded in 2015 by François-Xavier Dauré after working alongside Tom Lubbe at Domaine Matassa in Roussillon's Agly Valley. The grapes are whole-cluster macerated together for four days, fermented with native yeasts, and aged eight months in sandstone amphora, unfined and unfiltered.

A blend of Grenache, Syrah, and old-vine Carignan from Luc Lapeyre's organic estate in Minervois. Whose name translates to "the wine to drink," it's built for easy, everyday enjoyment. Light-bodied and around 12% ABV, with notes of garrigue herbs and red fruit.

100% Blaufränkisch from Walter Glatzer's organic vineyards in Göttlesbrunn, in the Carnuntum region east of Vienna. Spicy and peppery, with notes of wildflowers and brambly berry fruit.

Trediberri 2018 Barolo is a rich red wine from the La Morra area, known for its full-bodied and complex flavors. This 750ml bottle is perfect for enjoying with a hearty meal or sharing with friends who appreciate a classic Italian wine.

The Marcel Lapierre 2023 Raisins Gaulois is a French wine made from grapes grown in the Vin de Pays region. It's known for its fresh and lively taste, making it a great choice for casual gatherings or everyday enjoyment.

100% Trousseau from Domaine Jean-Luc Mouillard's "Sur la Cour" bottling in the Côtes du Jura, grown on stony limestone soils. Silky and light, with notes of wild strawberry, sour cherry, and violet.

100% Trousseau blended from Bénédicte and Stéphane Tissot’s older vineyards. Light-to-Medium bodied red with tart red berry fruit, crushed rose petals, spice, and a distinct earthiness. Certified biodynamic and organic from the Arbois district of Jura, France. A peppery, old-school alternative to Pinot Noir.

Dark & Chewy, sink your teeth into it. 100% Napa Cabernet Sauvignon, aged 14 months in French Oak. Extra tasty Cab for no special occasion.

Etienne Delarche is a skilled winemaker who leads the family-owned domaine in Pernand-Vergelesses, a revered Burgundian zip code within the Côte de Beaune. He took over the estate in 2008 after the passing of his father, Phillipe. Since then, Etienne has moved to organic and sustainable farming practices. Dark fruit & licorice notes, a bit of spice, and nice earthy tones.

Semi-Carbonic Roussillon blend of Grenache Noire with small additions of Grenache Gris and Macabeo. High acidity, with fresh, bright red berry fruit notes and a dose of earthiness. Best served slightly chilled with an al fresco dinner.

Gulfi Cerasuolo Di Vittoria 2020 is a red wine from Italy known for its rich and balanced flavors. It's a great choice for those who enjoy a blend of fruitiness with a touch of earthiness in their wine.

Kirke Saperavi Nafareuli is a red dry wine from the 2021 vintage, offering a taste of Georgia's winemaking heritage. It's a great choice if you enjoy trying unique wines with rich flavors.

Can Sumoi Sumoll Garnatxa is a red wine made from a blend of Sumoll and Garnatxa grapes. It's a great choice if you're looking to try something different and enjoy the unique flavors of Spanish varietals.

Garnacha and Monastrell. Finca Sant Pere's flagship wine, it pops with fresh and juicy notes of dark cherry, blueberry, wild herbs, pepper, and Mediterranean spice. Smooth, lively, and delicious with grilled meats, pasta, pizza, or tapas.

Fresh and light blend of Frappato and Perricone, two native Sicilian red wine grapes. Wild red fruits, blackberry, and bright acidity. Casual drinking for takeout or pizza night. Enjoy room-temp or chilled. Extra points for coming in a liter!

Juicy, berry-rich Blaufrankisch from Alex and Julia Alvarez-Perez of Usonia Winery. Light in body and high in acidity, it can be enjoyed at room temperature or with a slight chill. Just enough silky tannin to keep its red berry flavors in check.

Spectacular Cabernet Sauvignon from Stellenbosch, South Africa. Knorhoek is a Certified Heritage Vineyard in Simonsberg, and dates back to 1694. The Ukrainian Gaiduk family purchased the vineyards in 2012, and only produces Kroenhoek's two most important grapes: Cabernet Sauvignon and Chenin Blanc. The Cabernet was named Best in Show in the 2025 Decanter World Wine Awards. Bursting with violet, black cherry, and leather, a Cali Cab this good would go for double the price.

Deep & spicy red made from Bulgaria's native Mavrud grape. Grapes undergo wild yeast fermentation in stainless steel tanks before aging in neutral oak barrels on the lees for 5-6 months. Dry, tannic, and ideal for hearty meals on cooler nights.

"Cent Visages," meaning 100 faces, is the name Jean-François gives to his cuvée of 100% Côt (Malbec) from a single vineyard in St. Julien de Chedon. These 50-year-old vines are an old Massale selection of Côt and supply many of his new plantings. Cent Visage is fermented in concrete tanks by natural yeasts and aged in concrete for at least 24 months before bottling.

100% Sangiovese from the Tuscan district of Montecucco. Intense garnet color, with aromas of ripe red fruit, tobacco, and leather. Pleasant tannins and a long finish. Perfect for hearty fare like short ribs, osso bucco, and stroganoff.

Les Restanques de Pibranon is the second label from the renowned Bandol estate, Château de Pibranon. 70% Mourvèdre and 30% Grenache from Pibranon's younger vines. A fresher, ready-to-wear version of Château de Pibranon's typically dense and brooding Bandol.

Next Step for Cab Franc lovers. "Persan" is a blue from the eyes of Athena, a single-parcel bottling, and a living wine imagined and vinified by Pauline Lair. The grapes were grown by Benoit Brazilier on a beautiful terroir of flint limestone in the Touraine region of France’s beautiful Loire Valley. On the nose, Persan offers an intriguing bouquet of fresh blueberries, violets, and a hint of wet stone. The palate is vibrant with notes of ripe blackberries, blackcurrants, and a touch of minerality that adds depth and complexity.

Charme de Cos Labory is the second wine of a top Saint-Éstèphe estate, Château Cos Labory. Classic Bordeaux flavors of cassis, pine, plum, and tobacco. You could pop it in your cellar for another 5-7 years, but it's drinking nicely now. Why wait?

Bourgogne Pinot Noir is a classic French red wine known for its delicate flavors and smooth finish. It's a 750ml bottle, perfect for enjoying with dinner or sharing with friends.

The Finca Torremilanos Montecastrillo Tinto 2022 is a red wine from the Ribera Del Duero region in Spain. It's a versatile choice that pairs well with a variety of meals or can be enjoyed on its own.

65% Syrah & 35% Grenache from high-elevation volcanic soils of Ardèche. Dark plum, peppercorn, and violet notes. A delicious and versatile bottle for everyday enjoyment.

Light, fresh, perfumed Gamay from the high-altitude Beaujolais district of Chiroubles. Fabien Collonge is a fourth-generation winemaker.

Petite Rouge & Foumin from Valée d'Aoste, Italy's tiniest wine region atop the Alps. Cool mountain climate imparts fresh, clean flavors. Medium body, with plump notes of black cherry, violet, and mountain herbs. Stony minerality.

Sangiovese blended with Malvasia Nera and Colorino. "Freghino" comes from organic estate vines and, after hand-harvesting, is taken to the cellar for natural fermentation in stainless steel tanks. The wine ages for 9 months in used French oak, then returns to stainless steel for 6 more months to integrate further. Bottled unfiltered, the wine rests for some time before Lorenzo releases it. The result is magnificent. Dynamic fresh berry fruit is supported by easy tannins and fresh acidity, complemented by a touch of fresh earth, leading to a driven, lifted finish.

"Fanus" is named for Contrada Fanusa, where Cantine Gulino is located. This is a pretty classic blend in this corner of Sicily. The spicy tones of Syrah mix with the color, structure, and fruit of Nero d’Avola. The wine has a velvety texture with notes of blackberry and cherry. It’s very drinkable, with wonderful balance and very fine tannins.

Antiquum Farm Darlene Pinot Noir is a red wine crafted in Oregon, known for its vibrant and rich flavors. It's a great choice for those who enjoy a smooth, well-balanced wine with hints of cherry and spice.

100% Pinot Noir from two small parcels, Clos Solon and Les Crais, planted between 1966 and 1986. Domaine Forey Pere & Fils, created in 1840 and now run by Regis Forey, ferments with 50% whole clusters and ages without racking, letting the wine rest on its lees until bottling. A pure, structured Morey-Saint-Denis, offered here in magnum.

100% Poulsard from two plots of biodynamically farmed vines averaging 68 years old, hand-harvested and destemmed, fermented in conical vats, and aged a year in demi-muids. Benedicte and Stephane Tissot farm 32 hectares in the Jura, organic since 1999 and biodynamic since 2004. Juicy and crunchy, with bright red fruit, spice, and fine tannins.

100% Pinot Noir Blanc de Noirs from Buxeuil and Polisy in the Cote des Bar, on clay-limestone soils checkered with kimmeridgian bands. Fermented in stainless steel and aged three years on the lees before disgorgement. Rich and elegant, with notes of butter, almond, brioche, and red fruit framed by a creamy mousse.

100% Cabernet Franc from Domaine des Chesnaies, a 44-hectare family estate in Bourgueil now in its fifth generation, farmed by the Lamé-Delisle-Boucard family. Structured and age-worthy, with notes of blackcurrant, blackberry, and prune wrapped in toasted finesse.

Vinho Porto Quinta Do Infantado Tawny is a high-quality Portuguese wine made from grapes harvested from 28 Class A parcels of schist soil in the Douro Valley. Medium-Dry in style, it spends an average of 4-5 years in very old English casks before bottling. Silky texture, with flavors of toasted hazelnut, toffee, dried fig, and raisin. Wonderful for dessert or charcuterie.

Old-vine Grenache vin doux naturel from Le Clot de l'Origine, farmed biodynamically by Marc Barriot in Roussillon since 2004, including plowing by horse and minimal sulfur. Less sweet than typical Maury, with a balanced richness of dark cherry, coffee, cocoa, and roasted nuts.

A Grenache Noir-based vin doux naturel from Maury in Roussillon, fortified with grape spirit in the traditional style of the appellation. Garnet and copper hues combine sweetness with power, showing the dried fruit, fig, and spice character that develops with bottle age.

A blend of Sémillon, Sauvignon Blanc, and Muscadelle from Château Laribotte in Sauternes, owned by the Lahiteau family since 1855 and now run by its seventh generation. Botrytis-affected grapes give it rich, honeyed sweetness, with notes of candied fruit and dried apricot.

Nashoba Valley Semi-Sweet Blueberry Wine is a fruity wine made from freshly harvested blueberries, offering a balanced sweetness that's perfect for any occasion. This wine pairs well with desserts or can be enjoyed on its own for a refreshing sip.

Tuscany's great dessert wine. After harvest, grapes are naturally dried before fermentation, which results in a richer concentration of flavor. Vin Santo is sweet but never cloying. Robust with notes of warm spices, toasted nuts, and dried fruit, it's a classic for dipping biscotti or capping off an Italian feast.

Muri Passing Clouds is a non-alcoholic sparkling drink that's refreshing and perfect for any occasion. It's a great choice if you're looking for a tasty beverage without the alcohol.

Taste wine like a pro!

Shop in Style! Made from organic canvas in NH.

Frappato is one of Sicily's native and most important red wine varietals. Light-medium in body, Frappato's classic flavors include peppercorn, red berries, rose, and rhubarb. Melovivo's organically farmed, low-intervention Frappato captures the grape's most classic essence. Room temperature is fine, but it drinks beautifully with a slight chill, and pairs with spiced sauces and mild meats.

Add long distance delivery to your order. 6 bottle minimum. Enter your address in the "special instructions" section.