Streetcar 488 Centre St

Bodegas Parra Jiménez, located in the high-desert plateaus of La Mancha, is a pioneer in organic and biodynamic viticulture established by the Parra family in 1993. Since exporting their first certified organic wines in 1996, the family expanded the Cuesta Colorá estate into a self-sustaining ecosystem that now holds Sohiscert organic and Demeter biodynamic certifications for wine, garlic, and Manchego cheese. Winemaking is currently led by Pablo Parra, who joined in 2017 after studying at the University of Ribera del Duero and mentoring under Juan Antonio Ponce. Pablo has modernized the estate’s portfolio with innovative natural wine styles—including orange wines, pet-nats, and amphorae-aged selections—while maintaining the family's commitment to concentrated, well-structured expressions of their unique terroir. This easy-drinking red would be happy with a slight chill, and isn't the least bit fussy about pairing.

Plaisance Penavayre is a family run affair for over four generations, currently helmed by Marc Penavayre and his son Thibaut. Organic since 2011, the Penavayre family employs biodynamic practices in the vineyard and focuses on the local grape varieties of Fronton. This blend is largely composed negrette, the star of the region, with the balance being syrah and cabernet franc. The wine is fermented in stainless steel and aged in concrete tanks, bottled unfiltered, and unfined. "Le Rouge" bursts from the glass with loads of black pepper, violets, berries, and even some earthiness. Loads of pure brambly fruit here. There's some weight here but a slight chill would not be out of the question. Perfect for meat on the grill or some flavorful curried lentils, this is a wine that doesn't bite back all that hard so be careful not to gulp it down too quickly!

The brothers Sanz (Xabi, Iñaki & Mikel) of Vina Zorzal come from a successful winemaking family in Navarra, Spain. Their father & grandfather did quite well with Bodegas Correlana, which was a benchmark regional operation. But the brothers had a different vision for their winery, shifting the focus from commercial to artisanal. They take a low-intervention, environmentally friendly approach to viticulture, focusing on single vineyards and making wines that express the terroir of their 40 hectare corner of Navarra. Viña Zorzal grows plenty of garnacha (a staple grape for the region) but they made their name on this graciano. Medium-bodied with deep, dark cherry and raspberry fruit, fine tannins and a hint of earth and spice, it will pair up nicely with grilled veggies and meats, especially lamb but you could also do a classic manchego & chorizo combo or even some spicy pasta. Now we're hungry!

Domaine de l'Olivette has been in the same family for over 200 years, making it one of the oldest wine estates in Bandol (Provence). It began as a farmhouse surrounded by wheat fields, fruit orchards and olive groves and slowly transformed over time into a 50 hectare estate that made its definitive move into vine growing and winemaking around 1930. The land is located about 6 miles off the coast of the Mediterranean Sea in the town of Castellet where the vines adorn the restanques (ancient stone terraces) built into the hillsides. Current owner Jean-Luc Dumotier farms the vineyards organically and let's the terroir shine in the winemaking process. So fitting then that we're offering his "Terroirs" Rouge this month; a blend of grenache, mourvedre and syrah fermented and aged in stainless steel. This is a pure, red fruit-driven wine with notes of herbs and spices and soft tannins. Time to open the grill! This wine would love various meat and veg combinations on a warm spring day.

The Guy family has owned this vineyard since 1868, and Florence, the current owner, is the fifth generation. She took over the domaine from her father and converted the winery to organics in 2008. A new environmental balance gradually emerged in the 140-hectare property (including 50 ha of vineyards) with insects, butterflies, birds, vines, orchards, medicinal plants, fields, and scrublands, turning the Chateau Coujan into an oasis of biodiversity. Florence is in charge of a team that works very hard to manage all that land, including her daughter, and her boyfriend who is the chef de cave, as well as pruning and tractor driving teams. The property has a lot of wildlife, including as many as 70 peacocks, their mascot. "Les Terrasses" is a blend of hand-harvested, de-stemmed syrah, grenache, and pinot noir grown in clay and limestone soils. The art on the label should give you a cue on application for this wine. Don't think too hard about it.

"In harmony with nature, we want to create wines rich in character and typical of the region every year." This guiding principle has guided Albert Gesellmann for years. The conversion was completed with the 2015 vintage and the first certified organic wines went on sale. The focus here is on Burgenland's indigenous red varieties, zweigelt and blaufränkisch, showcased here in a fresh, vibrant style that is easy to love. "zb" is the German equivalent of "i.e.", meaning, for example, which is perfect, as this juicy red is exemplary of Gesellmann's style and makes a great point of entry into Austria's red wine heartland. March is baerlauchsuppe season, so go find some wild garlic and welcome the spring!

Las Pizarras is an exploration of the rugged landscape of Catalayud, in the heart of the Aragon countryside, and its patchwork of untrained bush vine garnacha. The name "Las Pizarras" refers to the slate soils, which can range from black to red to blue to white, depending on the parcel. While the goal at Las Pizarras is to articulate the different voices of garnacha, "Fabla #506" is a traditional blend named after the local Aragon language (and the number of the tank from which this wine was bottled). It's a classic Spanish countryside red, full of vim and vigor, best suited to manchego and jamon, and just as comfortable with pizza and burgers.

A quick glance at the entertaining Duckman website informs you that “The original João Pato ("Pato", the family name = Duck) lived between 1920 to 1984 and was reborn in 2018 as Duckman spirit. In truth, the winemaker here is Maria Pato, daughter of the esteemed winemaker Luis Pato, but her wines are far more experimental and wild in nature than those of her father. “Baga Duck” is a classic red that is unexpectedly light on its feet, clocking in at 12% abv. Some bright cherry fruit and a hint of funk, this is a versatile medium bodied red that has nice light tannins, good minerality, a wisp of smokiness and herbs. Have this one with a sausage or two or three.

Exquisitely fruity, silken textured, dry Spätburgunder from the sunny Pfalz. Hand-harvested from estate-owned sites composed of sandstone, muschelkalk and loess; tank-fermented and aged in large, neutral (3+yrs old) French oak barrels.

“Cono 4” is a wine we’ve been selling here at Streetcar here and there for nearly our entire existence and has always been an excellent value. Named after Don Primitivo Quiles who founded the winery in the early 20th century, the grape named primitivo is nowhere to be found on the property (look to Italy for that). Here the specialty is monastrell (more commonly known as mourvedre in the Rhone, and elsewhere) a grape that needs a lot of sun and heat which is plentiful in Alicante. Aged in giant “conos” aka huge conical oak tanks, this is a full bodied wine that is hoping to cozy up to a nice steak dinner. Nothing fancy here, but this is simply a delicious treat that is consistently enjoyable vintage after vintage.

Casa de Saima is a very old estate in Portugal’s Bairrada region, a couple hours north of Lisboa. Saima is really the story of Graça Maria da Silva Miranda. Graça’s husband produced a little bit of wine for consumption and minimal local sales, but he primarily sold his fruit to the co-op. When they split in the late 1980’s, Graça decided to bottle all of her own wine, making her one of the first women in Bairrada to do so. Sadly, Graça passed away in early 2022. Today, her son Diogo Silva and son-in-law Paulo Cêpa continue Graça’s work of honoring the ancient winemaking traditions. The most notable example of this is the treading of the hand-harvested fruit in stone lagares, where open-air fermentation with native yeasts occurs before the wine is transported to 100 year old casks for a year of aging. When we visited Graça in Portugal in 2020, she brought us for lunch to a local haunt where the menu began and ended with roasted pork.

Hailing originally from Schonberg in Germany, the Yung family fled their home in the early 19th century to escape the Napoleonic Wars. They settled in Algeria, and in 1859 the first Yung planted vines they would tend for the next hundred years, three generations honing their skill. In 1962, the family moved once again, this time to Bordeaux, where young Charles truly began his own journey in the vines.Now with 153 hectares of vineyards, the family has certainly amassed some significant know-how over their years in Bordeaux and North Africa. Their bottling from Château Haut-Mondain showcases quality that is practically silly at its price: truly classic claret from chalky clay hillsides in the Entre-Deux-Mers. Charles has now stepped into an advisory role, as his sons Jean Christophe and Rodolphe have taken over the management of the operation.

Is Lantignié the eleventh cru of Beaujolais? Perhaps not officially just yet, but a movement has been going on to elevate this distinctive terroir to cru status. One of Lantignié’s many champions is Cosima Bassouls, the young winemaker at Chateau des Vergers, whose family property dates back to 1604! The property is less than a kilometer from Morgon, sporting soils of schist and granite. Cosima is dedicated to organic viticulture, even going so far as to believing that farming organically should be required in order to qualify for the Lantignié designation. So it should come as no surprise that she farms using biodynamic principles, ferments using native yeast, and only uses minimal sulfur at bottling as needed. We think this dedication to the land shines through in this wine which may initially show a little funk, but let it breathe a bit, and the fruit will sing.

A very, very good cabernet.

50% Grenache and 50% Syrah; half of the grapes for the blend are de-classified Laudun Village and half are just outside the appellation.The terroir of Laudun distinguishes Pélaquié from other southern Rhône appellations. The wines from this side of the river typically have higher acidity, with soils made lighter by sand mixed with clay and limestone. The sandy soils and cooler microclimate are also extremely important for the cultivation of Syrah and Viognier, which produce their finest wines in the cooler regions of the northern Rhône, 50-70 miles to the north.

Varietals: Field Blend (Prokupac, Blaufrankisch, Zacinjak, Vranac, Crna tamjanika, Pinot Noir, Cabernet Franc, Cabernet sauvignon, Merlot, Chardonnay Riesling)Appellation: Rogljevo-Rajac, Negotin Valley, Timok Region, SerbiaFarming: Practicing Organic: viticulture with no irrigation and no herbicide.Tasting Notes: Stara Kupaža is a deliciously drinkable red wine that contains 11 grape varieties. Thanks to the diverse blend, the wine displays a wide array of aromatics of red fruits, cherries, herbal notes and chocolate. On the palate, it is packed with dark fruit and richness, yet with a body that is so light on its feet and a pleasurable lift, thanks to the blend of red and white grapes together. A truly fantastic and enjoyable blend to mark this special region.Learn more about this unique wine here.

New importer San Pelayo Imports offers two sentences on the back label of this wine that are more compelling than anything we could come up with: "Valutille de Abajo is a village of 85 inhabitants that boasts fifteen wineries and over 400 hectares of centenary vineyards. It is in this village that the sister and brother team of Elena and Marcos 'Polo' Garcia Alba farm grapes and make wine, as many generations of their family have before them." This is the Bierzo that we've been trying to find for years now -- as lithe and effortless as Beaujolais, though truly demonstrative of its mountainside origin, giving real verve and grit. Assembled from several parcels of very old (125+ years) vines of mostly mencia with small amounts of alicante bouschet, trousseau, and palomino, made in the classic Joven style. Best served with grilled lamb, wild mushrooms (especially morels and chanterelles), and aged cheeses.

Founded in 2006, Sedella Vinos is owned and run by Lauren Rosillo, an innovative, young Spanish winemaker who worked on projects in Rioja, Rueda and La Mancha before falling in love with the Axarquia region in Malaga. There he found a 2.5-hectare ancient vineyard located in Sedella, a quaint town of 400 people, with slate-strewn soil that he could not allow to pass him by. From here a single bottling of about 400 cases of red wine is produced, a blend of centenarian (100+ years old) romé, jaén (mencia) and garnacha, bearing the Sierras de Malaga appellation. To work these sky-high vineyards (2461 feet), Rosillo uses Roman plows and draft horses rather than tractors to avoid compressing the soil (and to avoid falling to his death -- at its steepest, the slopes are at a 45% grade). Try this unique southern Spanish red with roasted lamb, chorizo, or a simple meal of jamon, manchego, fresh bread, and olives.

The Morcos family originally planted their vines in the 1930’s and third generation Matias Marcos makes Luna Duna at the family winery. The vines are located in Eastern Mendoza in the subregion of Alto Verde, San Martin. Some of Mendoza’s oldest vines come from the East, an area that is often overlooked. The vines are farmed with no pesticides and fermentation is natural. This extremely chillable red is a blend of criolla chica (a.k.a. pais, mission) and criolla blanca.

STRAWBERRIES

Chelti is a family-owned and operated winery nestled in the Caucasus mountains of Georgia. Georgi Mirianashvili, who left his banking career and the capital city of Tbilisi behind back in 2001, and moved to Shilda, the village of his wine-loving ancestors, to pursue winemaking. Mostly traditional in his approach, Georgi’s many of Georgi’s wines are aged in qvevri, however other wines will see oak or stainless steel. The grapes are all hand-picked, and wild yeast fermented. Not only is the farming sustainable, but the winery is planning on transitioning entirely to solar power in the near future. This particular bottling is 100% saperavi, which is a teinturier grape that has both red skins AND red flesh. Be sure to behold the incredibly deep dark color in your glass before you sip.

Domaine Gardiés is a family winery covering about 30 hectares in the Roussillon, centered around the hilly, old Pyrenean hamlets of Vingrau and Tautavel. Jean Gardiés took over the family domaine in the early nineties and has slowly increased the amount of his production. Mas Las Cabes is a vineyard located near the village of Espira de l'Agly, a little closer to the once famous vineyards of Rivesaltes, and further, to the Mediterranean. They make a red and a white, the latter coming from vineyards of slightly higher elevation. The red is a blend of 60% syrah, 30% grenache, and 10% carignan, made with a long, traditional fermentation in concrete tanks before 1/3 is graduated to neutral barrels for 8 months. It's a deep, saturated red with soul and polish, fit for grilled sausages, ratatouille, or (of course) cassoulet.

50% Syrah, 40% Cinsault, 10% MourvèdreThis wine showcases a dark garnet-purple hue, presenting a visually appealing character. On the nose, it offers a fragrant bouquet filled with a medley of red fruits such as blackberry, cherry, raspberry, and red currant, all complemented by intriguing spicy notes. On the palate, the wine opens with a lively acidity that gracefully transitions into a soft tannin structure. It features juicy flavors of bright red fruits, pomegranate, and a hint of cinnamon spice. The finish is velvety, echoing the fruity and spicy elements, with subtle touches of sandalwood and pepper. In terms of body, this wine is light to medium-bodied, making it an ideal choice for casual drinking, particularly during warmer seasons. - T Edward

After her father, Alain Maurel, retired in 2010, Stephanie Ramé and her husband Olivier took over the operations of Maison Ventenac, located in the tiny Cabardès wine region of Southern France. Since then, they’ve been modernizing the winery and converting the vineyard to organic farming. “L'intrus” (the intruder) is pure cabernet franc, a native of the Loire Valley, a far cooler climate than the one they enjoy in Cabardès. One might think the variety would suffer in this sun-drenched southern clime, but the classic structure of the variety remains, even if the fruit is a bit stockier. Treat the intruder as a guest and invite them to share a hearty stew or classic onion soup.

Alta Alella is a family run project started in 1991 by enologist Josep Maria Pujol-Busquets and his wife Cristina Guillen on the site of an existing century-old estate within the Alella, which is the smallest DO in Spain. AA is the closest winery to Barcelona, located within the agricultural area of a natural park known as the “Serralada de Marina’. The vines are grown on Sauló soil which is one of the most important elements that determines the character of the wines. Josep and Cristina's daughters Mireia and Georgina are now leading the winery, with its 60 hectares of organically-farmed vineyards and full range of still whites, reds, and Cavas. "Merla" is a sumptuous, mouth-coating take on mataró (aka monastrell, mourvèdre) that would love a good paella.

40% Cabernet Sauvignon, 40% Syrah, 15% Cinsault, 5% Carignan

Jean-Marie Rimbert is a true son of the soil; born and raised on his family's farm in Provence, he trained as an agriculturist before embarking on a now 40 year career as a winemaker. After spending 15 years working at various estates, he struck out on his own and founded Domaine Rimbert in 1996. It was during this very first and very challenging harvest that his son Marceau was born and this wine is named in tribute to him. It's a blend of old vine red grapes that are gently extracted to produce what Jean-Marie calls “the best quality-price-pleasure ratio”. Expect plenty of red and black fruits along with a touch of earth and spice. A truly enjoyable table red that needs a light chill to fully express itself. Try it with burgers or a hearty bean stew.

2024 has been a great year for Slovenian wine here at Streetcar! This is thanks in large part to our friends at Hangtime Wines who consistently introduce us to the latest and greatest wines from the region. One such great producer is Sanctum: a family operation based in the Lipoglav region of northeast Slovenia. The Podkubovšek family practices environmentally friendly and sustainable viticulture on their hilly vineyards (45˚ slopes!), hand-harvesting grapes and taking a low-intervention approach to winemaking. They make a range of wines including some skin-contact whites that we’re fans of, but this “Pollinator” co-ferment is just the kind of fun we’re looking for during the holiday season. Comprised mainly of Pinot Noir, “Pollinator” gets a lift in brightness thanks to additions of Sylvaner and Pinot Gris. Strawberry, cherry, fresh chopped herbs and thirst quenching acidity combine for quite a good time. Serve with a chill.

Varietal: SyrahVine Age: Planted in early 2000sTerroir: From the lieu-dit "Sote-Mirandes" in Espira de l'Agly, volcanic, basaltic soils.Viticulture: Organic (certified), biodynamic methods, yields around 20 hl/ha.Vinification: 100% whole clusters (crushed), ambient yeast fermentation, infusion, aged for 24-36 months in used barrels, no fining or filtration, bottled by gravity in accordance with the phase of the moon.

Size: 2 ha (4.94 ac)Varieties: Grenache Noir, Mourvèdre, Carignan NoirVine Age: Planted between 1940 and 1960Terroir: Schist and marl topsoil over a limestone bedrock, surrounded by a truffle ground, in the "Terres Noires" of Espira de l'AglyViticulture: Organic (certified), biodynamic methods. Yields are around 20 hl/ha here.Vinification: 100% whole clusters (crushed), ambient yeast fermentation, infusion. Aged for 20 months in used barrels. No chaptalization, acidification, fining, or filtration. Bottled by gravity in accordance with the phase of the moon.

Hacienda La Lomita is a 16-year-old wine producer in the Guadalupe Valley of Baja California in northwestern Mexico. While we're just seeing wines from this part of the world for the first time, vineyards were planted all over Mexico by the Spanish upon their arrival five centuries ago. The current wave is a led by a slew of quality-minded, small-scale producers who have introduced current techniques and sensibility to the area. In 2012, La Lomita was one of the first to receive organic certification. They are known for having placed a wine at Napa's famous French Laundry that comes from a special plot of 60-year-old grenache. This pure cabernet comes from a couple of mid-valley, northwestern-facing vineyards at about 1,000 feet above sea level. While it resonates with its siblings to the north, we find this surprisingly lighter-weight cab to have a distinctive identity. Try replacing your Modelo with this generous red for your next Taco Tuesday.

Celler Comunica is the project of Pep Aguilar and Patri Morillo, two viticulturists who have worked with vines throughout the Mediterranean. After many years, they settled in the D.O. Montsant, just across the border from Priorat, where Pep and Patri are challenging our preconceptions of a region known for oaky, high alcohol wines with their nonconformist approach. The estate comprises seven hectares of old Garnacha and Carignan vines, and a little chunk of Syrah, all planted on a soil of decomposed granitic sands shot with myriad types of slate. “Vi del Mas” is about as glou glou as 14% alcohol gets. This wine is great for summer nights on the porch, catching up with old or new friends. If it’s hot out, don’t be afraid to chill this for an hour before you open it. Versatile with or without food, was fantastic with a flavorful Vietnamese salad with lots of herbs, spice, and fish sauce!

“Achados e Perdidos” means “Lost and Found” in Portuguese….. This particular wine is the result of a bottle shared among friends. One friend bought a bottle of his grandfather’s tinto to share with two more friends whom he knew to be in search of old vines to work with. The grandfather in question wasn’t selling wine, just making it for himself and the extended family, all of whom had moved away from the agrarian life for jobs in the city. The winemaking duo were sufficiently impressed, most of all by the detail shared by the grandson…”it’s a field-blend.” They asked for a visit and upon their arrival the vineyard’s site, 3/4 of the way up the terraces Volta de Andrea, they found the future of their most interesting project in the Douro valley to date. - Village Wine Imports

Reuilly is a small but historically significant appellation in the Centre Loire that sits quietly on its own more or less halfway between Touraine and Sancerre. Like Sancerre (and Pouilly, Menetou, etc..), sauvignon blanc is the cash crop here, while pinot noir satisfies the need for red wines to go with the region's legendary cuisine. The reds have rarely achieved enough richness or panache to travel this far, though with the insatiable demand for pinot noir, and the rising global temperatures, things are changing for Reuilly. Domaine de la Pagerie is a recently established humble estate of about 12 hectares of vineyards acquired in 2017. They quickly worked to rehabilitate the vineyards and have just received organic certification. This is a classic light-bodied pinot noir that would bring a festive air to roast chicken dinner.

89% cabernet sauvignon, 6% cabernet franc, 5% merlot

Angelo Fongoli is a fourth generation winemaker at the his family farm in Montefalco. Since the early 2010’s, Angelo has reversed course, from what had been consolidated to a conventional, monoculture farm, back to the diverse farm it had been decades earlier. Of Fongoli's 40 hectares, about half are now planted to typical grape varieties of the region: trebbiano spoletino, grechetto, sangiovese, montepuliano, and sagrantino. The vines have been certified organic by Ecocert since 2013; and more recently, Angelo and his wife Letizia have begun the conversion to biodynamics. "Rossofongoli" is a well-structured blend of sangiovese and montepulciano that offers plenty of bright red fruit and zippy acidity and is a delicious snapshot of the evolving natural wine scene in Umbria. This is your go-to bottle for pizza, pasta and burgers. Serve cooler than room temp for best results.

Aimee Keushgerian is a native of Damariscotta, Maine, who spent time in Tuscany before founding Zulal, based in Yerevan, Armenia, with her father Vahe. They are the subjects of Cup of Salvation, a film in the Somm series, that tracks their journey to help revive the ancient traditions of their ancestors and their detour to the forbidden vineyards of Iran. Zulal is Armenian for "pure", which is the most succinct way of describing their winemaking philosophy. Areni is one of the oldest grapes in Armenia, where evidence of winemaking goes back thousands of years before Rome or Greece. Areni thrives in the high altitude vineyards and volcanic soils of Vayots Dzor, a region in the south of Armenia that borders Azerbaijan. The wine is at once exotic and familiar, with a vaguely northern Italian structure and a truly distinct flavor profile.

80% Zinfandel, 20% Petite SirahA Nouveau is born! Nouveau is the name given to the first wine of the vintage. The style originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. Pioneering wine chemist and natural winemaker Jules Chauvet employed the technique in the mid 20th century to make light, fruit, and delicious wines. This is essentially how we made this wine!The wine is mega delicious. It has a nose full of raspberry, marionberry, red plum and cocoa. There are gobs of raspberry, chocolate covered cherry, and boysenberry on the juicy palate. The acidity is balanced and zippy and in the finish there is cocoa powder-like tannin that keeps the wine fresh on the palate. - Las Jaras

Queen of the Sierra red estate blend was grown on the Rorick Heritage Vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Zinfandel, Barbera, Tempranillo, Trousseau noir, and Mondeuse, the Queen shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. It presents with compelling dynamic tension between its bright and forward fruit and the supple tannins and lively acidity that make up this wine’s backbone.All fruit for our estate red was hand-picked; fermentation was allowed to begin spontaneously with native yeast.

From Coquelicot Vineyard. True whole-cluster carbonic maceration (tank drained every day before pressing, pressed juice blended with free-run before elevage). Rested in a mix of concrete, Austrian and French oaks.

David Marcel arrived to Chile fresh off the boat from France as a twenty-two year old winemaker hungry for new terroir. After graduating with a wine degree from Montpélier, David worked for large wineries, producing significant quantities of wine while simultaneously falling in love with his Chileño bride. David eventually decided to make his home in Chile, and two decades later, began producing wines primarily composed of pais and carignan from some of Chile’s most prized heritage old vines. David is a tireless advocate for the artisan winemakers of Chile and continues to lead a path for his contemporaries, typically putting himself after others. This understated, concrete-aged, Maule Valley carignan (15% pais) offers brambly fruit, sweet spice, and a whiff of sultry smoke. Try it with burgers or roast chicken.

The mountains of Sierra de Toloño, with their clay and limestone rocky-soils, are perfect conditions to grow tempranillo. This is winemaker Sandra Bravo's "soldier", the wine that points the way to some of the most elegant expressions of Rioja Alavesa we've encountered. Harvested by hand, mid-October, the wine ferments spontaneously and then ages for 8 months in neutral barrels, and a little bit in amphorae.

80% Grenache, 10% Syrah, 6% Mourvèdre, 4% Cinsault, Counoise, Vaccarèse, Muscardin, Terret noir, Picpoul noir.

80% Grenache, 10% Syrah, 6% Mourvèdre, 4% Cinsault, Counoise, Vaccarèse, Muscardin, Terret noir, Picpoul noir.

After seven years producing wines for their winery, Brick & Mortar, Alexis and Matt Iaconis decided they wanted to do something substantial to help protect the natural world. They created Delta in order to affect the change they want to see, by contributing to non-profit organizations dedicated to saving the planet. Since its inception, they have already contributed over $75,000 to organizations like Surfrider and Cool Effect. This would be enough for us to feature the wine, but as luck would have it, this is also really good pinot noir! We hope you'll come back for more of this and continue to support this worthy effort.

The label depicts Akashita [赤舌 - “red tongue”], one of the creatures of the Bakemono Zukushi or “Monster Scroll,” an Edo Period Japanese marvel of a pantheon of Yokai – spirits, phantasms and fantastic beings. “Glou glou” denotes and onomatopoeically implies a wine to be consumed as the “glug glug” echoes from the throat, with one’s monster mouth open wide.

Kumusha in the Zimbabwean Shona language translates to ‘your home’, ‘your roots’ or ‘your origin’. World renowned sommelier Tinashe Nyamudoka believes the best wines are representative of their region. Through a collaborative process with respect to the vine, the winemaker and the consumer, Tinashe is building a reputation for wines that represent and honor their roots. Minimal intervention wine making and natural fermentation is aimed at letting the wine be free to do the talking of its origin. These are wines that Tinashe would not only like to drink himself, but wines that, from his experience as a sommelier, are representative of what is leading the way for the style of South African wines. Mutupo is a familial signifier, or a sort of totem, which Tinashe is using in this case to indicate a sort of "family reserve" line in which he explores and experiments some of the less recognized aspects of South Africa's wine landscape.

VINEYARD: Sandy clay with altitudes between 850 and 890 ft asl.FARMING: OrganicVINIFICATION: Cold soak applied for 6-10 days in controlled temperature. Aged in neutral French oak for 12 months (2nd and 3rd use at least; no new oak.)

Alavida Organic Kosher Uco Valley Cabernet is a deep violet color, fresh aromas of tobacco with mineral notes and hints of red and black fruits. Expressive, juicy and medium body with well-integrated tannins, a true expression of our Argentine soil.

Tasting Notes: Layered blueberry, vanilla, and cracked black pepper. Generous palate with a dense medium body, velvety creamy tannins, and a long fruity aftertaste.

82% Cabernet Sauvignon, 13% Merlot, 2% Petit Verdot, 2% Cabernet Franc, 1% Malbec.The nature of high-altitude, cool, coastal Bordeaux blends is refreshingly different. Lower alcohols and more soil-driven flavors with good acidity are what we deliver, with our constant theme, longevity, always present.In 2018, although technically a drought year, the harvest started in late September and ran until mid-October. Cool temperatures prevailed, allowing for a relaxed pace. All fermentations were natural, with no additions. After two years in barrel, it was bottled unfined and unfiltered. This Cabernet is very expressive on the nose with scents of brown spice, plum, cherry and of course, black currant. Relatively restrained tannins on the palate with flavors of currant, sage, and mint, powerful yet with beautiful restraint. Expect many years of development in the bottle. Total Production: 1,306 cases

Chelti is a family-owned and operated winery nestled in the Caucasus mountains of Georgia. Georgi Mirianashvili, who left his banking career and the capital city of Tbilisi behind back in 2001, and moved to Shilda, the village of his wine-loving ancestors, to pursue winemaking. Mostly traditional in his approach, Georgi’s many of Georgi’s wines are aged in qvevri, however other wines will see oak or stainless steel. The grapes are all hand-picked, and wild yeast fermented. Not only is the farming sustainable, but the winery is planning on transitioning entirely to solar power in the near future. This particular bottling is 100% saperavi, which is a teinturier grape that has both red skins AND red flesh. Be sure to behold the incredibly deep dark color in your glass before you sip. Then perhaps be a little surprised by how relatively light on its feet this wine is (no qvevri aging here)!

A light red wine with aromas of rose petals, exotic spices. On the palate it is lively and elegant with persistent black fruit notes and a mineral finish. 60 year old vines!

Historically this was the most prized vineyard in Bourgeuil, belonging to the monks at the local abbey for centuries. Fully surrounded by a ten foot wall, this site is located just inside the current village limits of Benais where Pierre & Rodolphe Gauthier’s winery is located. When this neglected vineyard became available, Pierre jumped at the opportunity and restoring the site to its once prestigious position became a labor of love for father and son.With very similar geology to Clos Rougeard’s famed Le Bourg vineyard, thin clay topsoil covers mother bedrock of tuffeaux limestone, the Gauthiers have even replaced the stakes with traditional slate pickets.The wine shows intriguing, delicate mineral notes backed up by fairly firm, ripe tannins and classic Cabernet Franc varietal notes. Rich, but showing great finesse, the ripe fruit is seductive, but the structure wants us to age it for a few years before the true splendor of the wine is exposed. - Beaune Imports

The Grand Mont vineyard is one of the most prized in the Bourgueil appellation. Located just west of the village of Benais, where the Gauthier cellars are located, some of them under this vineyard, its gentle slope hides the fact that it is composed of solid chalky limestone, just porous enough for the vines’ roots to penetrate, seeking nourishment and much needed water from the bedrock. Covered with a shallow layer of clay, this vineyard’s tufa mineral character pierces through the resulting wines. Always rich and structured, they maintain a vein of freshness throughout their long lifetime that is totally captivating. Light-footed but powerful. - Beaune Imports

"La Tartufaia" is Giulia’s youngest-drinking Barolo, meaning it is ready to be enjoyed now, but you might also tuck a few bottles away to savor over the next few years. While it is open and expressive, with a great nose recalling red berries and rain on hot asphalt, it still benefits greatly from aeration, so don’t hesitate to pull the cork a few hours in advance. There is a bit of grip, as you might expect from a young Barolo, but also a purity of fruit that makes it hard to resist. - Anthony Lynch (Kermit Lynch Wines)

The name refers to how we make it and what you should do when you drink it. All the grapes that go into it (an ever-changing mix of white and red varieties) are fermented whole-cluster, entirely via carbonic maceration in sealed tanks. We can’t touch it if we wanted to! Then we indeed do a little something. The grapes are pressed and the wine is rested in tank and neutral barrel for a few months. Do Nothing tastes like Hawaiian Punch and river rocks, and is perfect with just about everything or perhaps preferably, nothing at all.

The Zero pinot noir is grown entirely in Germany’s most famous region for the grape, Baden. This part of southern Germany is perfectly suited for grape growing, with the most average sunshine and least rainfall in the whole country. Pinot noir has been grown here for centuries and Leitz is pleased to work with the co-op in the Kaiserstuhl region to source this authentic and distinctive wine. It is aged in cask and gently distilled to keep the varietal and regional character. Available in bottle and can. The first patent for alcohol removal under vacuum pressure was given in Germany in 1907 to a small property in the Rheingau, in fact, in Johannes Leitz’s hometown of Rüdesheim. The US was importing de-alcoholized wine from the same property during Prohibition. Combined with Johannes’ growing and sourcing of high-quality fruit, the very best non-alcoholic wines are still produced here after over 100 years.

Deep Blue is a blend of seven biodynamic or organically farmed vineyards in the Willamette Valley; Cassin, Roshni, Johan, Momtazi, Nemarniki, Finnigan Hill and Claygate. The vineyards and barrels we selected were chosen for their deeper, blue and black fruit attributes, as well as their lush and silky textures. Think blueberry pie with baking spices, unsweetened cocoa powder, dark cherry, black raspberries, and summer in a conifer forest. We used 30% whole clusters to give the wine a good tannic structure, and the ample acid shows good promise for aging prospects.A portion of the profits of Deep Blue will be donated to Oregon Kelp Alliance, an organization who promotes the restoration of our oceans and creation of sustainable, carbon capturing food, through providing support to small kelp and shellfish farms along the Southern Oregon coast. It is important to us to continually offer wines that can promote and support causes we believe in.-Day Wines

Late Bottled Vintage

This is the central wine from Montemelino; a straightforward regional wine featuring Sangiovese and about 40% Grenache operating under the regional moniker of ‘Gamay del Trasimeno.’ Aged first in cement tanks and then racked down to barrel for another 6-7 months.

Andrea Franchetti makes nine different wines at Passopisciaro, with six focused on the grape Nerello Mascalese. The wine Passorosso is a bright, holistic rendering of the grape that is unique and ever-present on the volcano, blending from different altitudes and terroirs.

Mostly Mencía, with Brancellao, Mouratón, Sousón & Garnacha Tintorera. Grapes are harvested from a variety of steep, terraced sites on both slate and clay. Fermented with indigenous yeasts in large open-top wood vats. Aged in neutral barrel for 20 months

This sustainably farmed, single vineyard estate wine is composed of 100% hand harvested Malbec from the Los Sauces of Mendoza. It has a deep, concentrated red color with purple hints. It is a very expressive wine with ripe, fruity aromas of plum and cherry, as well as notes of chocolate. Reunión Malbec is soft and round on the palate with velvety and mature tannins; it has a well balanced and full-bodied long finish.

Canneto is a picturesque estate on the western slopes of Montepulciano that has been used as a backdrop both films and tv advertisements. But the beauty here is no shiny veneer; a lot of hard work goes into organically growing the grapes and maintaining the vineyards. This particular offering is mainly composed of prugnolo gentile (the local clone of sangiovese) with some merlot thrown in as well. Fans of Tuscan reds, and this region in particular will be delighted by the characteristic cherry and red fruit flavors with some berries and a hint of spice as well. Boasting vibrant acidity and ample soft tannin, this would be a delight with with a steak dinner but if that's not your bag then pop the cork the next time you are having a hearty pasta dinner with red sauce, or some eggplant parm.

It should come as no surprise that the Roman countryside has been home to viticulture for nearly 3,000 years. It is surprising that the Roma DOC was only established in 2011, making it one of the more recently created Italian appellations. That said, there has been a buzz about the wines of the Lazio region for the last couple of decades, even as they continue to exist on the periphery of the Italian wine landscape. Poggio le Volpe is spent the last century trying to connect the dots between the ancient and the modern, and this wine is a shining new example. Broad strokes of fruit and structure are laid down by montepulciano and sangiovese, with the Lazio's most-prized cesanese etching out nuance and detail to this powerful, complete red. Southern food is the ticket here, whether American or Italian: barbecue, mac n cheese, collard greens; or, meatballs in a rich tomato passata, pecorino, and ciambotta.

Vinification Notes: All varieties kept whole cluster and fermented separately in sealed tanks (carbonic maceration) before pressing. A small portion of the Valdiguié was co-fermented with Carignan and white Colombard grapes. Each lot completed fermentation in stainless steel tanks and was then aged for 6-18 months in neutral oak barrique and neutral vessels. Unfined. Unfiltered. Sediment expected.Vineyard: Carignan, Colombard, Valdiguié from Ricetti Vineyard, Redwood Valley, Mendocino County; head trained vines planted in 1948, respectively; dry farmed (non-irrigated), certified organic vineyard; gravelly loam soils. Petite Sirah from Bricarelli Ranch, Ukiah, Mendocino County; head trained vines planted in 2008; dry farmed (non-irrigated) vineyard, farmed by us to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.

The name of this cuvée is a play on words: lapinot means young rabbit in French, a fitting name for this joyful and thirst-quenching incarnation of pinot noir.

Vinification Notes: Nero d’Avola and Petite Sirah were each fermented separately in small batches while the Carignan, Valdiguié, and Colombard grapes were harvested and co-fermented as one lot (red and white grapes together!). The components were kept separate after pressing and aged in neutral oak barrique. Racked, blended, and bottled after 18 months. Unfined. Lightly filtered.Tasting Notes: Tuck a berry basket in your backpack just in case and take a trip down a meandering coastal trail with notes of warm spice and wild berries—this wine welcomes adventure. Reward yourself for your forest-filled findings with the tannin structure of fine black tea, like Ceylon. This field blend of mostly dark-fruited grapes is made in a very light style, and we return to this team favorite year after year.

Each year we make a small but thoughtful amount of red wine. Because our focus is quality, each barrel is fussed over with the utmost care and rested until the wine sings. We recommend enjoying a bottle now, and then snagging another bottle to age so you can experience how time changes tannin and fruit structure.Notes of cedar, roses, and cherry cola.Pair with mushroom toast, roasted root vegetables, and grilled chicken with chimichurri.

Cantina Rallo is an historic producer of Marsala from the town of Alcamo, between Palermo and Trapani in western Sicily. The Vesco family took over the cellar in the 90's, and have since revolutionized the winemaking and viticulture. The Ciello line is a reference to Cielo of Alcamo, one of the best-known poets of the Sicilian School. This an entire century before Dante, when Palermo was the capital of the Sicilian kingdom, Cielo was the first poet to write in a non Latin language. Produced from a combination of estate and purchased fruit (all organic), this nero d'avola is case study in growing high quality fruit in a Mediterranean, sub-Saharan climate. Where a lot of nero d'avola these days veers over a comfortable level of sweetness and alcohol, this is fresh, easy to drink, and well-balanced. Try it with pizza (duh) or barbecue!

While we all know and (some of us) love the phenomenally high-altitude renditions of malbec from Argentina, we try to remind people once in a while that the grape is actually French! In fact, Cahors is an appellation in the Southwest that is almost entirely dedicated to growing this ruddy, earthy variety. As with the South American version, it's a wine that's easy to like, and easy to pair with food. Think steak, burgers, beans, and other casual, hearty fare.

Three distinct vineyard sites ranging in elevation from 400-2300 feet: purchased fruit from Regan Vineyard in Corralitos, farmed by the long-standing Bargetto family, which features intense maritime influence from Monterey Bay. Portola Hills Vineyard, perched at 850 feet in the northern end of the Santa Cruz Mountains appellation, contributes with Dijon selections 115, 828, and Pommard clones grown in sandstone clay soils. Completing the blend is organically-farmed Rochioli clone fruit from Fogarty's estate Will’s Cabin Vineyard, declassified from their top single-vineyard program, which is a warmer site providing mountain intensity and refined structure derived from fractured sandstone soils. together, these vineyards craft a wine reflective of its mountain origins. Natural fermentation. Aged for 15 months in 20% new French oak. Unfined, lightly filtered. Racked once.

Leonardo Bulli is the 5th generation of winemakers at his family's farm, which is squeezed between the Po River and the Appennines in the wild west of Emilia-Romagna. They proudly state that all of their wines are made without added sulfur, with their ability to do so attributed to the region's unique limestone soils which are similiar to those found in Provence (les calanques). While famous (at least locally) for their fizzy wines, this still blend is no less compelling for its zippy, savory, herbaceous crunch. It wants all the cheeses and cured meats you can provide. Also all the pizza.

Domaine Philémon is located in Villeneuve-sur-Vere, a small village on the Vere river in between Albi and Cordes in the northeast quadrant of the Gaillac appellation. Today the vineyard is run by Mathieu Vieules who grows wheat, sunflowers and grapes in equal proportions. All his land is farmed organically with the vineyard being certified in 2013. The domain takes its name from Mathieu’s great-grandfather, Philemon, who in 1914 was the first generation to produce wine commercially. Along with his other crops, Mathieu has twenty hectares of vineyards in production along the Cordes plateau on south facing slopes with a calcerous soil. Jurançon Noir is an old natural cross of malbec and folle blanche local to the southwest of France and valued for its vigor and color. For this unusual mono-varietal version, the grapes are hand harvested and put into the cement fermentation tank in whole clusters for a semi-carbonic fermentation with indigenous yeasts.

This wine is made from 100% Lambrusco Oliva which is nearly extinct and is shaped like an olive. It produces wine that is dark and brooding with a slight bitterness and is well structured. The floral aromas and ripe cherry notes are joined by plum fruit and full spicy tannins balanced by fine bubbles of this method ancestrale bottle fermented wine. Serve this with mature hard cheeses and cured meats like salami and also as a wonderful aperitif.

Bodegas Pinord is an historic family winemaking empire with vineyards and wineries scattered throughout Spain. They’ve been in business for over 150 years, pioneering many aspects of the wine trade, including production of the first sparkline wine in Spain in 1942. They’d eventually brand these sparkling wines “Dibon”, a name you might recognize. This forward thinking also brought about the organic conversion of their vineyards in the 1990s, a process that culminated in 2007 with Demeter biodynamic certification.The wine you will be enjoying this month is from their “Vaquos” project based in Ribera del Duero (Vaquos refers to the first permanent settlers of the northern plateau of Castile in the 6th century; a wine loving lot). The Vaquos lineup features the tempranillo grape (called “Tinta Fina” ‘round these parts) in various iterations, with “Cosecha” being the youngest of the bunch. No barrel aging here, just stainless steel, which results in unvarnished, pure fruit.

A significant proportion of this wine would have been made into Jonata (or Screaming Eagle, shh!), but wildfire smoke prompted the decision to declassify. The result is a wine with notable depth and filigree, with a subtle note of wood smoke. 60% cabernet sauvignon15% cabernet franc15% merlot10% petit verdot

Tasting Notes: Bright and deep ruby in color, this wine opens up with a powerful nose full of red fruit accented with violet. Medium to full-bodied, it shows complex notes of spices, wild berries, orange rind, and plums. With structured tannins and a tangy acidity creating a long, mouthwatering finish, it’s reminiscent of some Vosne Romanee Premier Crus. Will age for over a decade and also deliver right off the bat.

Giuseppe and Mauro Pavia’s family run winery is located in the commune of Agiano Terme a mere 7 miles from Asti. Unsurprisingly given the location, barbera is their bread and butter, and this easygoing example of the grape might be your new weeknight favorite. This is an incredibly easy-to-enjoy wine that sees four months of oak aging to give it a bit more heft, but the bright cherry and berry fruit is front and center here. Some wines tell a story, and maybe this one tells a pretty good one. But as far as I’m concerned this is just a well made dinner companion that will likely play second fiddle to some good conversation on nights when you just want to destroy a takeout pizza or perhaps some pasta with sauce straight from the jar.

Tasting Notes: Nearly purple in the glass with a garnet rim. The nose is an enticing array of strawberry, black cherry, plum, fig paste, smoky herbs and pounded stones. Buoyant black fruit dominates the palate and is followed by pretty red berry tones, and minerality. The granite soil evokes something very familiar and Beaujolais-like, while cloaked under the influence of the Northern Rhone, suggesting the more dark and bacon-y tendencies of Syrah from this area. - Jenny & Francois Selections

100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

With family history in the area dating back centuries, Pierre-Marie Chermette has winemaking in his blood. Good thing, as he took over the family estate from his father Maurice in 1982 at the tender age of 22! He was among the first to reject the use of industrial yeasts and additives, helping to pave the way for generations of natural wine producers in Beaujolais. Chermette's Beaujolais Nouveau, which has adorned many a Thanksgiving table in these parts, essentially re-invented the category. Not quite as feather-light and tart as that wine, his “Griottes” is a traditionally fermented wine made from vines less than 30 years old. Freshness and drinkability is the name of the game here, so expect some crunchy and tart red fruit flavors, plenty of cherry, strawberry, raspberry, and the like.

Single vineyard "Basarin"

A blend of Dolcetto, with some Barbera—and a touch of Nebbiolo for structure—from vineyards around the cellar at Santa Maria. Varietals are naturally fermented in stainless steel, assembled and matured for 6 months or so in cement (with the Nebbiolo component in cask) with spontaneous malo, and then assembled in the late Spring after harvest for bottling. Light and crunchy with violet-y berry fruit that speaks of its Dolcetto majority, yet with decent grip and structure.

This rustic and vibrant Pinot Noir has notes of cherry, raspberry, and spices. It is medium-bodied with mild tannins and well-balanced acidity.

Non-vintage blend of the 2016 – 2022 vintages.Winemaker’s note: “Our blaufrankisch library consists of several dozen ‘volumes’ today, as I started collecting them from the 2016 vintage onwards. Contrary to its friend Dopamine, released at the same time, this wine is a very deliberate combination of 9 barrels that complement each other.In this wine, we don’t want to showcase the voice of one given location, vintage or point of view; its force lays in the fact that there are 9 of them, no shouting or boasting but rather a pretty civil debate. A very personal wine in which I return to the different stages of my journey and winemaking philosophies of the last decade.”

30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bouschet - sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete and stainless steel to complete fermentation (all native yeasts). The wine matured for 10 months in neutral oak before bottling

Napa based winemaker Samantha Sheehan has made a name for herself with three different brands, all of which we carried off and on here at Streetcar over the years. Her Poe label focuses on sparkling wines and Burgundian inspired offerings, her Mommenpop label is her aperitif line which emphasizes the use of fresh, organic, local citrus, and her Ultraviolet label focuses on value wines that are distinctly Californian. We’ve sold many cases of Ultraviolet cabernet, but this zinfandel is brand new to the store. This biodynamically farmed and certified organic wine comes from the Mattern Vineyard in Mendocino, which was planted in the 1930s. Big fruit, some jamminess, nothing out of balance though. Sure to be a hit at your Memorial Day backyard barbecue. Are we invited?

Hanson is a very small-scale winery in the middle of Oregon's Cascade Foothills. Like many in the area, they work with pinot noir, chardonnay, and a smattering of varieties typically associated with Alsace in northeastern France. Hanson also has small plantings of a few lesser-known cold-hearty red varieties, two of which are featured in their "Rustic Red" alongside roughly a half portion of pinot noir. The crosses were created just before WWI in the town of Colmar in Alsace. Leon Millot is one we've encountered before in the form of a Finger Lakes pet nat, while Maréchal Foch, named after a celebrated general in the French Army of WWI, is a new one to us. Both are planted in small amounts all over Canada, with small amounts in the northern US. You'll probably recognize some pinot noir aromatics in the blend, but the structure is denser, and the feel is a little more... well rustic, in a good way! Try it with burgers or barbecue.

In 1970 Bob Zielinski and his wife, Pam, started their family on a piece of land in the Willamette Valley that would grow into Scenic Valley Farms. Today Scenic Valley grows over a thousand acres of pears, wheat, hazelnuts, hops, grass seed, and wine grapes. Winemaker Gabriel Jagle studied at the Chemeketa viticulture center, where he learned to make clean and precise wines. He trained at Illahe Vineyards and Winery, where he learned to make soulful and expressive wines. At Scenic Valley, Gabriel uses those lessons to create wines of terroir and zeitgeist, while also remembering the most important thing is that they are delicious! This Rhone-style red blend offers a wallop of red and black fruit, just a kiss of oak, and plenty of freshness to accompany most foods,

Chris and JoAnn Cherry produce wines under the MAHA and Villa Creek labels, offering some of the finest and most compelling wines of Paso Robles that are priced to match their quality. Five years ago, the Cherrys set forth to produce a red and white from fruit farmed with just as much love as that which goes into their more renowned wines that people wouldn't mind opening on Taco Tuesday. This is the first vintage of red -- a dry, Rhone-style blend that overdelivers in character and balance. These folks know what they're doing, and we can't wait to see more.

Made in an early-drinking style from 'younger' vines (10-50 years old) grown on limestone, primary rock, and loam from Neckenmarkt and Lutzmannsburg. Fermented in open vats and steel tank. A wonderful introduction to Roland's elegant take on Blaufrankisch with its signature characteristics of high-toned aromatic blue fruits, spice, and black tea. A wine that will drink now and age well for years to come.

Porro’s Barbera straddles the line between an everyday pizza wine and a more substantial red that expresses nuance and can even improve with age. For a Wednesday night pasta dinner, it checks all the boxes: ripe berry fruit with cleansing acidity; richness contrasted by vivaciousness. However, if you have a cellar, don’t hesitate to lay down a few bottles: in a balanced vintage, this wine has serious potential. The 2003, for example, still drinks superbly. After all, these Barbera vines sit in a privileged Barolo site, so there is no shortage of pedigree. - Kermit Lynch Wines

Alexia Capolino Perlingieri is a third generation winemaker based in the Sannio area of Campania, Italy. In 2003, she decided to leave her career as an investment banker in Milan to take up the family trade. Unfortunately, by that time, her family winery had closed due to her father’s death and mother’s health problems. So, her career pivot took on a more herculean bent as she started from scratch; buying new land, replanting old vineyards and building a modern cellar. She now presides over a 40 hectare estate, growing wheat, grapes and olive trees with all farming being certified organic. We’re featuring her “Brizio” red, which is named in tribute to her great-great grandmother Carolina Brizio. It’s a softer, juicier rendering of the aglianico grape than you may be accustomed to (you won’t find leathery dark fruit or burly tannins here). “Brizio” is aged and fermented in stainless steel which keeps things fresh and light.

Sangiovese 70%, Sagrantino 15%, other indigenous varietals 15%

Sangiovese 70%, Sagrantino 15%, other indigenous varietals 15%

"For this over-delivering Beaujolais-Villages, Jean sources organic grapes from excellent parcels around his village of Villié-Morgon as well as Lancié, Saint-Amour, and Saint-Étienne-la-Varenne, and ages the wine through an extended élevage more akin to that of his renowned Morgons than to other regional bottlings. Accordingly, the wine evolves slowly, becoming more poised and complete. Evoking pomegranate, rhubarb, and black tea, the result is a beautiful initiation to Jean’s house style, distinguished by a mesmerizing tension between depth, density, silkiness, and elegance." - Kermit Lynch Wines

91 Points – Billy Norris of Antonio Galloni’s Vinous“A new joint-venture project between Adam Lee, Morét Brealynn and John Wagner, the 2023 Pinot Noir Santa Barbara County is a blend of fruit from Peake Ranch, John Sebastiano and Sierra Madre. It’s loaded with bright, super-ripe red fruit, cinnamon and sweet rose petals. Lively and cheerful, this is a monster value with super-high-quality winemaking. Enjoy it over the next three to five years.”

Jean-Louis Dutraive is known throughout the land as a true master of Gamay. In addition to his masterful skill of producing some of the best wines in the Beaujolais, he is also a local legend with a seemingly never-ending supply of saucisson that appears at apéros any time of day.Following vicious hailstorms in 2016 and 2017 that destroyed much of their harvest, Jean-Louis created the Famille Dutraive label with his three children: Justin, Ophélie, and Lucas. In addition to providing much-needed bottles to sell through these leaner years, the Famille Dutraive label was a way to integrate the next generation into the domaine.The Famille Dutraive wines are made from purchased grapes sourced from carefully selected parcels that follow the spirit of organic farming, whether or not they are certified. The wines are vinified according to the same philosophy as those from the Domaine de la Grand’Cour. - Paris Wine Co.

Mostly Mencía, with Brancellao, Mouratón, Sousón & Garnacha Tintorera. Grapes are harvested from a variety of steep, terraced sites on both slate and clay. Fermented with indigenous yeasts in large open-top wood vats. Aged in neutral barrel for 20 months

The 2019 vintage played to the high demands of Petit Verdot extremely well. Mild throughout, that allowed a harvest nearly three weeks later than normal this wine is full-bodied, muscular and ready to take on Mohammad Ali in his prime. A wine that manages to bring all of the floral elegance of violets and lilac and savory notes of sage and rosemary with equal vivacity. There is no reason to wait to drink this one but it will be a joy to watch evolve over the next decade.

This cuvee is named in homage to Omar Khayyâm. A Muslim Persian poet and mathematician from the 11th century, he wrote hundreds of quatrains celebrating wine and women. He celebrated a philosophy of carpe diem.Tasting Notes: Of our wines, this one is the spiciest, the warmest. It is thus strongly suggested that you invite this cuvée to your table during the cold winter; it will take care of warming everyone back up. Take your time; you can leave it to meditate in your cellar for a few years. For the more impatient, make sure not to push the wine too much: Kayyâm is a poet, he will need a bit of time to open up (the use of a carafe 2 hours before the meal is an excellent way to do this). Let time pour slowly like wine; life is sweet.Pairings : Stewed meats, spiced vegetables, mashed potatoes with black truffle.

Vineyard Notes: Temperance Hill Vineyard is located very high in the Eola-Amity Hills AVA and is farmed organically. A cool site that ripens very late and is exposed to direct winds through the Van Duzer Corridor off the Pacific Ocean. These winds bring out sweet spice aromas, and the cool volcanic soil emphasizes dark red fruit notes. The production is down as we replant the last blocks lost to phylloxera (a root louse).Tasting Notes: Dark cherry and blackberry aromas with black pepper, cinnamon/clove spices and cedar smoke. The mouth begins with a big hit of smoky spice and black raspberry with notes of roasted chilies and dried plums. The finish has loads of substantial skin tannins with plenty of juicy acidity that elevates the pallet, maintaining ample ripe flavors long into the finish. Pair with Salmon, lamb chops, pork tenderloin and simply prepared grilled foods.

Vineyard Notes: Momtazi Vineyard is located in the McMinnville AVA, 7 miles west of McMinnville, Oregon. The Pinot Noir grapes for this wine come from four blocks at the top of the vineyard on a steep, exposed and windblown hillsides. Planted in 1999 and 2004 on thin, poor soils, the vines have a south and SW exposure at an elevation of 680-760'. The vineyard is certified biodynamic by Demeter.Production Notes: Release Date: Apr 2023; Production 1152 cases. The de-stemmed grapes were fermented in 4-8 ton stainless steel and Burgundy oak fermenters with no SO2, allowing the fermentations to process naturally. After gentle pressing and settling, the wine aged in French oak barrels, 21% of which were new, for 16 months before bottling by gravity and without fining.Tasting Notes: Undercurrents of earth and savory spice are hallmarks of Momtazi Vineyard. Pair with earthy dishes with umami like pho, ramen, braised meats, roasts, mushrooms or dishes with eastern spices

Vineyard Notes: Freedom Hill Vineyard is located in the foothills of the Coast Range, 10 miles SW of Salem, Oregon. Production Notes: Release Date: Sep 2023; Production 1117 cases. The de-stemmed grapes were fermented in 4-8 ton stainless steel and Burgundy oak fermenters with no SO2, allowing the fermentations to process naturally. After gentle pressing and settling, the wine aged in French oak barrels, 24% of which were new, for 16 months before bottling by gravity and without fining.Tasting Notes: Richly flavored entrees like hearty pasta dishes, steak, chops and chocolate match well with this dark-red fruited, earthy nuanced and solidly structured Pinot Noir.

There’s a lot of excitement in Mendoza’s Uco Valley, where high altitude, calcareous soils in the foothills of the Andes are offering up wines with refreshing acidity. Particularly in the unique mountain climate of Gualtallary in Tupungato, which was first planted to vine in the early 1990s, having previously been considered too cold to grow grapes. In 2007, the Michelini brothers (Gerardo, Matías, and Juan Pablo) founded Zorzal and have led the charge by harvesting earlier than other growers, bucking the trend of overblown ripeness often seen in Argentinian wines. Juan Pablo Michelini and Noelia Juri are making the wine at Zorzal these days, though the Michelini family has its hands in projects all over the region. The “Terroir Unico” pinot noir comes from a single vineyard that sits 4,264 feet above sea level— unoaked and transparent, it offers a brilliant snapshot of this singular terroir. Enjoy with something simple and earthy like garlicky mushrooms over creamy polenta.

There’s a lot of excitement in Mendoza’s Uco Valley, where high altitude, calcareous soils in the foothills of the Andes are offering up wines with refreshing acidity. Particularly in the unique mountain climate of Gualtallary in Tupungato, which was first planted to vine in the early 1990s, having previously been considered too cold to grow grapes. In 2007, the Michelini brothers (Gerardo, Matías, and Juan Pablo) founded Zorzal and have led the charge by harvesting earlier than other growers, bucking the trend of overblown ripeness often seen in Argentinian wines. Juan Pablo Michelini and Noelia Juri are making the wine at Zorzal these days, though the Michelini family has its hands in projects all over the region. While this version of the classic old Loire Valley red grape variety wears is origin on its sleeve, the mile-high mountain sun drives this wine to impressive heights. Firm, direct, yet full of fruit, you won't find a more versatile food wine.

24% Grenache Noir, 16% Grenache Blanc, 17% Marsanne from Love Ranch, Madera (certified organic)14% Grenache Noir from Silvaspoons, Lodi (transitional organic)12% Vermentino from Larry Venturi Vineyards, Mendocino (certified organic)7% Viognier from Sanford and Benedict, Sta. Rita Hills (practicing organic)

100% País from an organically farmed single parcel called Parmenia. These own-rooted vines are roughly 200 years old, densely planted on granitic clay-loam soils, and are unirrigated. Winemaking is very traditional: the grapes were destemmed, macerated on their skins during a roughly 2-week fermentation in stainless steel, pressed, and then the wine rested in stainless steel for 11 months. Bottled unfined and unfiltered, with a small amount of SO2.

From Mâcon and Savigny-lès-Beaune.Purchased grapes, biodynamic (Mâcon) and organic (Savigny), not certified.80% whole cluster, ambient yeast fermentation without added SO2, aged for 15 months in used barrels.

A classic expression of California Cabernet Sauvignon, this wine is full-bodied, with firm structure and fresh acidity that carry through to a long, balanced finish. The nose offers dark fruit aromas, with notes of cassis and cherry layered alongside subtle hints of leather and dried herbs.Sourced from Sonoma fruit, our 2024 Cabernet Sauvignon reflects the traditional winemaking style that helped establish California’s reputation for world-class Cabernet.

Kairos Vina is a family-owned, organic winery established in 2007 near Trogir, Croatia, focusing on producing high-quality wines from Dalmatian limestone slopes. Inspired by the discovery of Crljenak Kaštelanski (the original Zinfandel) in the region, the winery focuses on organic, dry-farming & indigenous farming. Located in the Plano community above Trogir, the vineyards cover 13 hectares (32 acres) of rocky, steep terrain. The site overlooks the Adriatic Coast, providing a unique Mediterranean climate with significant sun and wind exposure, which results in low-yield, high-quality grapes. 24 months in a mix of new and old Croatian/French oak barriques, followed by 1 year in stainless steel, and 6 months of bottle aging.

60% syrah40% grenache

Ruby in color, Tête Bêche tastes of watermelon, cherry, and ripe strawberries. This cool climate Cabernet Franc is light, delicate and ethereal in nature. It’s airy, lean in style and best served chilled.Notes of hibiscus tea and pomegranate fruit, cinnamon and clove with hints of green pepper.

Lucien Lardy is a third generation winemaker and grower who cultivates some of the best plots in Fleurie. The home vineyard is a lieu dit named “Roches” because the bedrock comes right up to the surface, giving the vines a very poor soil in which they have to struggle to grow. The vines average 40 years of age and are planted at a density of 10,000 plants per hectare. Lardy uses an unusual type of head pruning known as rognant au carré to allow increased exposure to the sun and air circulation. Typical methods in the cellar are used: cement tank fermentations along with stainless steel and minimal sulfur added before bottling. This unassuming village wine comes from a single vineyard near Fleurie that has the same pink granite soil composition and is planted to 70-year-old gamay vines. You may find more flashy or complex Beaujolais, but good luck finding a better classic, bistro-style Beaujolais. It has us wanting onion soup!

Bordeaux enthusiasts who shop at Streetcar have probably purchased offerings from Chateau le Grolet or Chateau Peybonhomme Les Tours. Well, surprise! Both of those estates are owned and operated by the Hubert family who also owns and operates a third property, Chateau Le Thil. At the helm is Catherine Hubert, who is of the fifth generation of her family of winemakers to run Peybonhomme. The three properties when combined are the largest biodynamic holdings in the Cotes de Blaye, where merlot is king! This particular bottling is 70% merlot and is on the lighter side as it is aged in neutral barrels. This wine checks all the boxes, being biodynamic, organic, spontaneously fermented (with indigenous yeasts), yet it certainly doesn’t taste or even look like a “natural wine.” What does that even mean? Something to ponder as you sip this easygoing, lightly fruity, and ultimately classic tasting Bordeaux. Have it with a slab of red meat or some hard cheese!

Tasting Notes: Spicy nose, complex aroma, blackberry, prunes, hint of vanilla. Full-bodied, juicy and harmonious!

60% cabernet sauvignon19% cabernet franc14% merlot7% petit verdot

100% Lambrusco Salamino. Hand harvested, natural fermentation in stainless steel. Finished fermentation in bottle (metodo ancestrale). Minimal sulfur additions and no filtering or fining.

Jean-Marie Rimbert is a true son of the soil; born and raised on his family's farm in Provence, he trained as an agriculturist before embarking on a 40+ year career as a winemaker. After spending 15 years working at various estates in the Languedoc like Chateau de Flaugergues, he decided to strike out on his own. Alas, vineyards in his native Provence proved to be too expensive, so in the Languedoc he would stay, founding Domaine Rimbert in 1996 in St. Chinian Berlou, an area sporting some of the oldest carignan vines in France. This particular cuvée, though it contains some of that carignan (and also grenache) is actually syrah-dominant, giving this bold red some black olive notes. Plenty of dark and red fruit with some spiciness and minerality, this wine is screaming “where’s the beef?” Or lamb, I guess.

Jean-Marie Rimbert is a true son of the soil; born and raised on his family's farm in Provence, he trained as an agriculturist before embarking on a now 40 year career as a winemaker. After spending 15 years working at various estates, he struck out on his own and founded Domaine Rimbert in 1996.

Jean Delobre is a syrah specialist who calls the hilltop town of Bogy in Saint Joseph his home. Originally his organic family farm, which grows everything from apricots to pears to wildflowers, sold off their wine grapes to the local cooperative; but starting in 2001, he began bottling his own estate wines. Hand-harvested, fermented with natural yeasts, and usually made without any sulfur in either vinification or bottling, Jean’s wines are decidedly natural, while also showing a generous amount of fruit and energy. Don’t fear the funk! There’s still plenty of characteristic black olive and pepper to go around. This particular cuvee of 100% syrah sees no oak and 1/3rd of the grapes undergo whole cluster carbonic fermentation for extra freshness. A fine wine to pair with lamb or pork or anything you’d toss on a grill for sure, but fear not vegetarians, this would certainly do quite well with a herbaceous hearty stew or hard cheeses.

Pour one out for Vinca Minor, a great California wine label run by artist and winemaker Jason Charles. After 12 years, Jason is shuttering his wine project to return to his first love: photojournalism. His beautiful, eye-catching labels were always a welcome sight on our shelves. You knew you were in for some killer wine; especially his work with carignan, which he sourced from organic, old vines in Mendocino county. Our commemorative selection for the pass this month is a lively 80/20 blend of chardonnay & pinot noir. The chardonnay was direct pressed, with the pinot noir being whole cluster fermented for 3 days before being blended with the chard and then co-fermented for about a year in old French Oak barrels. You’ll likely taste some pomegranate, various berries and some salinity. Serve chilled and pair with salmon or chicken.

45% cinsault, 25% grenache noir, 20% mourvèdre, 10% piquepoul noir – in 2024 all the fruit for this wine was purchased from three organic growers located near the village of Sigean (coastal Corbières), and another organic grower located in Fontjoncouse.

Stefano Porro is a name to watch in Serralunga, where he has a priced slice of the Brea Cru (of Brovia fame). Here we have our first look at his transcendent micro-production of dolcetto, from 7 rows of 65-year-old vines. We're lucky to get one of the few cases that made it to Massachusetts.

A nonvintage blend of Willamette Valley pinot noir and gamay to give a fun, crushable red wine for every dinner table.

The Côtes du Forez appellation is located between the Loire and Allier rivers in the center of France. Domaine Verdier-Logel is the leading estate of this small and obscure appellation where vineyards are few and far between. Due to the difficult climate only parcels with the best exposition and soils are planted with grapevines. The appellation’s laws mandate Gamay as the sole grape to be used and Verdier-Logel produces separate wines from volcanic and granite soils. The Volcanique cuvée is produced from parcels with volcanic/basalt soils. In contrast to the granite soils which are sandy and very poor, the basalt soils have on average 25% of clay mixed in, which helps with water retention. The basalt soil tends to give the wine a bit more tannin and “rusticity”. The Volcanique is produced using the semi-carbonic technique with two-thirds of the bunches whole cluster (The same sandwich as the CDG). The wine is matured in tank until the following spring and then bottled.

100% free runOur most Rhone-like syrah to date, with notes of leather, meat, and iron in the nose. Plenty of violets and olive in there, too. Beautiful structure, with slightly gamey tones and plenty of volcanic “vibe”. There’s fruit in there, dark fruits, but they are just along for the ride. Wonderful acidity helps carry the long finish. Drink now, or hold it for years…it’s only going to get better. This will be the last syrah from us for a while, as we were unable to produce this wine in 2021 and 2022. 122 cases made. 12.8% abv - La Clarine Farm

Distinctly Napa, but made with our restrained style, this wine really shows the true potential of Napa wines. Lots of nice, ripe fruit and smooth tannins with a lot of density without being heavy. High-end Napa without the makeup! - Les Lunes

AVA Coombsville, Napa Countyno added sulfur

One of the Mattioli’s most precious wines, the Selezione Le Cese is 100% Sangiovese from fruit selected and separated only in the very best vintages. Spontaneous fermentation without temperature control, with 8 days skin maceration. Aged in a single old barrel. Age-worthy wine with no added sulfur and no filtering or fining. 626 bottles produced. *Very limited - SelectioNaturel

The mini-donkey returns! Barbera has always been evocative of donkeys for me -- in Piemonte, Nebbiolo is the show pony everyone fawns over, but Barbera is the loyal, hard-working donkey that tills the fields and hauls the produce to market. Stubborn, yes, but with a big heart, and never flighty. Some years ago I had the pleasure of making the acquaintance of a mini-donkey named Hercurmer who lives in Fiddletown, and after he was shot with a pair of arrows (not fatally, thank goodness) by some miscreant I decided to canonize him and make him the patron saint of our Forlorn Hope Barbera. Saint Hercurmer of the Arrows -- ever your loyal companion. - Forlorn Hope Wines

100% Carignan, dry-farmed, Venturi Vineyard in Mendocino CountyLearn more about this wine here.

Margins Wine is the project of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. She produces low-intervention wines using grapes from underrepresented regions, vineyards, and grape varieties. She's part of the growing movement in California to make wines from sustainably farmed vineyards using little to no additives during the winemaking process, thereby showcasing the vineyards the grapes came from. At less than 12% alcohol by volume, Megan's Cabernet Franc is a good example of her light handed touch. Plenty of fruit, some tannin (but certainly chillable if that's your thing), vibrant acidity, classic pepper, and a touch of earthy funk. This is a versatile wine, but I say have it with some grilled rosemary chicken or a lentil stew.

Chancellor and Cayuga White from Plane’s Block on the west side of Cayuga Lake, Verdelet from Arrowhead Vineyard on the west side of Seneca Lake. All three were hand harvested, fermented, blended, and aged in combination neutral oak and stainless steel.Disgorged by hand over the winter.“Crackling wine” is a TTB approved style of sparkling wine that has lower pressure than Champagne. Neat!

Frank Lloyd Wright coined the term "Usonia" to refer to his vision of a fully democratic American landscape, unbound by Old World conventions. Usonia Wine founders Julia and Alex Alvarez-Perez imbue their wines with this ethos, revealing new aspects to the evolving wine tradition of New York's Finger Lakes region. They work with riesling and cabernet franc, two varieties that have deep roots in the area, and experiment with disease-resistant, cold hardy, American and French hybrid varieties. According to the winemakers, "Schmeritage" is "Definitely not our take on an American wine category made from Bordeaux grapes." It's a blend of merlot and cabernet sauvignon purchased from Macari Vineyards in North Fork of Long Island, cabernet franc from their home vineyard in west Cayuga Lake, and lightly macerated tocai friulano from Ventosa Vineyards in East Seneca Lake. Made in a light, juicy style, a chill would not hurt this easy-going red. Served with grilled chicken, burgers & hot dogs.

Both a wine and a mission statement, “No Autoclave” is anchored by Lambrusco Salamino di Santa Croce, and blended with Lambrusco di Sorbara and the autochtonous white grape Pignoletto in varying ratios depending on the year, and all three grapes are co-fermented. This wine soars from the glass aromatically: tangerine, earthy cherry, wild herbs, a wisp of appetizing volatility, Szechuan peppercorn; it’s a real maelstrom that manages to come together on a tangy palate of remarkable precision, with a clinging yet pure texture that somehow puts one in the mind of great Alpine wine, and subtle bubbles that hang back and let the vinous core of the wine shine through.

The 2014 vintage of LDB's "Cuvée Prestige" is one of which we sold roughly about 20-25 cases from our Casual Cart when it was first released. A library release was offered by the winery this year, granting us the unique opportunity to check in on some back vintages of what has been one of our favorite and most popular reds of all time. Now over 10 years old, the 2014 is in peak maturity, offering the full spectrum of flavors present in this mineral-dense, classic cabernet franc. In its youth, this is a prototypical "bistro red", full of dark fruit and earth. Five years later, we find more distinct blackberry, black cherry, wet earth, and deciduous forest floor. We brought in five cases, making this library release a near exclusive to the Monthly Pass. We also brought in some other back vintages of large format and half bottles, if you're interested in exploring further.

Young vines from Zenith Vineyard

The sixth vintage of this extraordinary wine continues the tradition of whole cluster fermentation in concrete and aging in neutral wood. Stylistically, it falls somewhere between Trousseau and Pelaverga. Mission is a truly Californian grape varietal that has been planted in the state longer than any other. The Somers vineyard, established in the early 1970s, has been organic and dry-farmed since its inception. The wine boasts a captivating nose of candied orange rind and Campari, complemented by fine tannins well-balanced with bright, juicy acidity. With only 240 cases produced, this exceptional wine is a testament to the region’s exceptional terroir.

This wine speaks most of the vineyard and place, thusly called Los Sauces after the eponymous town. It is an equal parts blend of malbec from young vines and cabernet sauvignon from really old (80+ years!) pergola-trained vines. The grapes co-ferment in a concrete tank and age in a stainless steel tank. It has a small percentage of whole bunch fermentation, around 20%. Everything is made around the idea of making a wine that reflects Los Sauces, not one grape variety over the other, made in a traditional way, as people from the region would have made it when vines arrived around 100 years ago (no oak barrels or fancy presses :)) No S02 was added and the wine is not filtered.

"To find the great Bordeaux blends in the world, look to the rivers. The cooler 2019 vintage allowed us the opportunity to use all of the traditional Bordeaux grapes grown in our vineyard. Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, and Petit Verdot. We fermented and aged the wine in our exclusive Tonnellerie Quintessence wooden eggs. This wine reminds us of the great Bordeaux’s of the 1980’s with finished alcohol of 12.22% no less! The wine is a gorgeous dark garnet color with layers and layers of smoked paprika, river stone, dust, blackberries, and roses. Unfined (vegan). Unfiltered. Low Sulfur." - Golden Cluster

Howard vineyard is located in Napa’s south west corner, on the floor of Lovall Valley which has very unique elevation and volcanic soils. The dry-farmed grapes undergo 5 days of carbonic maceration and are then de-stemmed and allowed to ferment to dryness. aged in neutral French oak barrels and puncheons. Bottled July 2024 with 20ppm so2.

From a small plot in Monforte d'Alba planted to barbera and dolcetto, this is Marisa's 3rd vintage of pure dolcetto.

100% Freisa. Drawn from two plots of 25-30 year-old vines on white clay soils from north of Roero, tended by a neighboring organic farmer with whom Luca and Carolina of Valfaccenda are close. The fruit underwent a two week-long maceration, with fermentation and élevage mainly in concrete and a small part in neutral oak. Deeper-fruited, with a fine tannic structure--red and purple in tone, medium-to-full bodied.

From the rocky hills of west of Grass Valley, California, Gideon offers “perhaps a surprise for long time Clos Saron lovers - or just zinfandel lovers (or haters) - yes, even this often abused grape can faithfully express its terroir with complexity, freshness, real balance, length.” 157 cases produced.

A co-ferment of 74% cabernet franc and 26% syrah from Ponderosa Vineyard in Nevada County, Sierra Foothills, crushed by foot and fermented whole-cluster.

Gideon & Saron’s “Home Vineyard” is 2.5 acres of own-rooted pinot noir facing north-east at 1530-1600 feet altitude.The top soil is alluvial clay-loam on volcanic ash, fractured granite and quartz sublayers. An unusual geological anomaly, this site is gently sloped with few rocks to be found, not like the rest of the Sierra Foothills, which tend to be steep and extremely rocky. iIt is also unusually cool in the context of the region, producing the required climatic conditions for pinot production. The vineyard was planted (own-rooted, 3 x 6’ spacing) in 1979/80 and 1999, using as many clones - known and unknown - as they could lay our hands on, plus a handful of pinot gris and chardonnay vines just for fun. Irrigation is used sparingly (as needed) in newer blocks, while the older block is dry farmed. 960 bottles produced.

Gideon and his team farmed this field blend of syrah & viognier on a steep, rocky, 2 acre vineyard about 1 mile up from their home in Oregon House, California. Brutally hot, despite of its elevation of 1900 feet, the vines struggle to produce in this unique decomposed volcanic red clay, with extremely low yields resulting in just 97 cases produced. 2018 was the 10th and penultimate vintage of this wine, as the vineyard has been sold.

Black Pearl is an elevated cuvée in the Clos Saron portfolio. one of their earliest wines, and the exact wine that brought the Mockrishes (eventually Frenchtown Farm) to their door. Black Pearl has always been something special, but this vintage is even a step beyond, as Gideon writes: “I honestly believe that this wine will in time prove to be among the very finest and longest lived of Clos saron wine.” A co-fermentation of syrah and cabernet sauvignon from Renaissance Vineyard, this vintage was foot-stomped rather than de-stemmed/crushed like earlier vintages. That one difference in the processing of the fruit resulted in much superior focus, structure, and clarity of expression in the finished wine.