Reminiscent of a fine white Burgundy with its slightly creamy-chiffon lemon fruit, a soft mix of cinnamon, nutmeg and touch of oak. Underneath is fine fruit and the wine slowly changes towards peach and papaya flavors. Medium straw yellow in color, attractive nose of minerals, spices, pear and peach. Concentrated, spicy, and dry with bright and balanced acidity.

Paul-Henri Thillardon began making wine from a small plot of vineyards in 2008 with the conviction to show the true potential of Chenas, one of Beaujolais's renowned "Cru" villages. From the start, he's farmed organically, working vineyards with a horse and using biodynamic treatments. Thillardon's wines are always best enjoyed with a slight chill!

Mutsu Apples and Pears fermented with its natural yeast and without any additives. A fresh and complex cider. All fruit is either from gardens/abandoned orchards or waste fruit from farmers.

This cider is unfiltered and slightly effervescent. The aromas are peach and orange blossom, with a bouquet of yeast, and the tart apple flavor finishes in a burst of minerals. The aftertaste is dry with a lingering astringency, grapefruit-bitterness and a touch of vinegar.

The wines of Gachot-Monot represent some of the best values in the KLWM portfolio – not
because they are the least expensive, but because they offer an outstanding price-to-quality ratio. A great working man’s Bourgogne rouge from his vines in the deep south of the Côte de Nuits. Rustic, vibrant Pinot Noir at a great price.

Its spicy plumminess and generous mouth-feel give way to a soft, pencillead minerality and bright acidity. It tastes like autumn in liquid form.

Planted between 1946-1955, this beauty is loaded w/ white limestone & gives a very fine, intensely focused white Burgundy, très Puligny, screaming with minerality. The wine is a powerful, classic, long-lived Meursault. Intensely perfumed w/ violets, roses, plums, and exotic spices, la Genelotte has grace, finesse, and precision. I love the dreamy, ethereal side of this bottle.

The age is clearly seen in the glass with the reddish-brown color. The nose is ripe with cherries stewed with spices. On the palate there are prunes, figs, cloves and cinnamon, and you can long for a little more fresh fruit. Nice acidity, firm tannins, and high alcohol bring a long supple finish.

A gorgeous example of pure Oregon Pinot Noir from Jackson Holstein at Holstein Vineyard. 70% Dundee Hills fruit and 30% Eola-Amity, this luscious but pretty Pinot is made from 50% whole cluster and aged in neutral oak barrels before being bottle unfined and unfiltered. Fruit forward and clean with strong but supple black cherry, vanilla and raspberry notes.

A combination of 3 high acid clones all picked separately, this wine was barrel fermented with native yeasts in 25% new French oak and aged sur-lie for 18 months allowing it to finish native malolactic fermentation. It was bottled unfiltered with a small amount of small lees before undergoing another year of aging in the bottle before release.

Antonella Gerosa and Massimo Marchiori are a couple of architect-turned-winegrowers from Piedmont, who together farm and make the wines of Partida Creus. AA (Anonimo Ancestral) from Partida Creus is a sparkling natural wine obtained with the method of refermentation in the bottle from grapes of Xarel-lo, Parellada, Moscatel, Ull de Llebre organically grown in Penedes, Catalonia

Antonella Gerosa and Massimo Marchiori are a couple of architect-turned-winegrowers from Piedmont, who together farm and make the wines of Partida Creus. No additives are used of any kind in making this wine. This is pure, natural Xarel-lo! Partida Creus XL Xarel-lo is made from old vines planted on calcareous clay soils and the grapes ferment spontaneously.

Albahra (Castilian for "small sea") is named for the vineyard area in the Almansa region. The Garnacha Tintorera is foot-trodden in vat. Albahra does see a little of the near extinct Moravia Agria blended in as well creating a truly one of a kind wine. This perennial favorite from the natural wine gurus at Envinate doesn't stick around long!