Domaine Jean Vullien's 100% Jacquère is grown on soils of dark Jurassic limestone and black marl with a pebbly topsoil layer of scree. The wine is fermented in stainless steel tanks and the malolactic fermentation is blocked. The resultant wine is light, mineral and brightly acidic with notes of alpine flowers and citrus. Enjoy as an apéritif or with fondue or mountain cheese.

Gut Oggau is a biodynamic project started in the small town of Oggau in Burgenland, Austria. Named after the winemakers' daughter, Theodora is the prankster at the vineyard Oggau. Being both impudent and elegant, she is nonetheless most reliable and steady, as is her namesake juice. The blend of Grüner Veltliner and Welschriesling (no relation to Riesling) develops in barrel for an elevage of about 9 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur and shows incredible minerality that might remind you of the French Loire Valley’s salty and smoky flavours.

An unencumbered expression of apple, specifically the crunchy, bright skin of a Golden Delicious. The acidity is savory like that of a bright rosé. A perfectly balanced trinity of salt, acidity, and delicate citrus fruit, delivered with such lightness of texture... that Alpine feeling: not diluted, but elusive and aerial, and incredibly refreshing.

Taking inspiration from French brewing history, Diebolt crafted up a very traditional take on the Biere de Garde (Beer of Keeping) style and then aged it in Cabernet Sauvignon barrels for 12 months. The marriage of the beer and barrel bring out complex notes of caramelized brown sugar, dark chocolate, candied plum, and fig. As it warms , it becomes more Madeira-like.

Using the traditional method of natural fermentation with organic handpicked apples, they are aged in special wooden cases for about 3 weeks to concentrate the flavors. This cider shows a striking balance between bright fruit flavors and acidity that keeps the palate refreshed.

This is one of the more unusual vintages of Petite my grandfather has made. Instead of inky jet black color, this has a lighter touch. Aromatically, it's pure and focused with black pepper, lavender and violets. Plenty of fruit still, but balanced with notes of black plum, pomegranate and blackberries. One of my favorites this vintage. - Mason, Joy Wine

This is exotic on the nose with sliced-mango and nutmeg character. Full-bodied, rich and layered with so much character and freshness at the same time. Remains vivid and energetic.

Unlike most of my grandfather's white wines which spend several weeks on the skin (orange wine style), this SB was pressed fairly quickly. However, this was indeed aged on the lees for almost a year which adds amazing depth and complexity. Not your normal Sauv Blanc! No sulfites or additives of any kind.

Being a blend of the local Sangiovese, as well as Merlot, it is a common combination that has sprung forth to showcase the way international varietals can express themselves in the Tuscan landscape. The wine is lively, showcasing red fruits, light spice, and earthy balance, and is a perfect compliment to red pasta sauces, braised meats, and roasted vegetables.

Made in the south of France from high quality, organically farmed grapes, it’s a classic Provençal-style rosé that reveals an elegant bouquet of strawberry, citrus, and stone fruit. The perfect shade of peachy-pink, we wanted to capture all of the qualities that drew us to fall in love with blush-hued French wine in the first place.

Via Revolucionaria is located in Tupungato, Uco Valley Mendoza. Matias Michelini is the winemaker and agron- omist. Matias strives to make experimental wines that ex- press terroir. These wines are extremely low production and are drawn from multiple inspirations, regions, and styles. Experimental wine made completely natural without added yeasts, sulfites, or other additives

This wine has a light cherry color, with a slight fizz that enhances the fruity aromas. In the mouth, it presents fresh, keen and captivating acidity, light semi-sweet flavor, resulting in a pleasant and very versatile vine.

There is a lot of history packed into this small, cool climate region about 45 minutes east of Melbourne, although Mac thinks we’ve taken too much for granted with the boom in technologically advanced winemaking and not enough attention is paid to the uniqueness of well farmed sites. Barrel fermented, barrel aged-an Aussie chardonnay not to be overlooked